Caramelized Asian Pork Chops with Sizzled Ginger Rice

Inspiration:
Food & Wine

Pork Chop Ingredients:

• 4 garlic cloves, halved
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 1 tablespoon vegetable oil
• 8 very thin pork rib chops (about 4 ounces each)
• Salt and freshly ground pepper

Pork Chop Instructions:

1. Put the garlic, soy sauce, sugar and oil in a mini food processor and process until the garlic is pureed. Put the pork chops on a rimmed baking sheet and pour the marinade over them; turn to coat the chops. Let stand at room temperature for 15 to 30 minutes.
2. Light a grill. Season the chops with salt and pepper and grill over high heat until charred and just cooked through, about 2 minutes per side. Transfer to plates.

Rice Ingredients:

• 1 1/2 cups sushi rice
• 2 cups water
• 1 tablespoon vegetable oil
• 1/4 cup julienned fresh ginger

Rice Instructions:

1. Put the rice in a small saucepan, rinse well and drain. Add the 2 cups of water to the rice and bring to a boil. Cover and cook over low heat for about 13 minutes, until the water is absorbed and the rice is tender. Remove from the heat and let stand, covered, for 5 minutes. Fluff the rice and cover again.
2. Meanwhile, in a small skillet, heat the vegetable oil. Add the ginger and cook over low heat until golden brown, about 5 minutes. Stir the ginger into the rice and serve.

Tim's Rating: 8.5/10
Liz's Rating: 9/10

Grilled Soy-Glazed Halibut

Inspiration:
Real Simple

Ingredients:

• 2 tablespoons brown sugar
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons grated fresh ginger
• 4 6-ounce pieces white fish fillet (such as cod or halibut)

Instructions:

1. Heat grill to high.
2. In a small bowl, combine the brown sugar, soy sauce, and ginger; set aside.
3. Grill fish skin side up for 5 minutes. Flip and grill an additional 7 minutes, brushing twice with the sauce.
   

Notes:
Loved the ginger-soy combination with the fish.

Tim's Rating: 8.5/10
Liz's Rating: 8.5/10

Product Rave: Trader Joe's Red Curry Simmer Sauce

If you like curry, and you have a Trader Joe's nearby, and you need a quick weeknight meal, you MUST try this sauce!

I cut chicken breasts into 1-inch chunks and sauteed them in a little canola oil until cooked through. I threw in a few handfuls of baby spinach, about a cup of frozen peas, and sauteed a couple minutes longer, added the simmer sauce, and simmered until warm. I served over rice, although you can't tell from the photo.It was absolutely delicious. My only slight complaint was that it was pretty salty. But it's otherwise as good as you'd get at any Thai restaurant.

When Tim tasted it, he looked at me and said, "This is the BEST curry sauce you've ever made!" I told him I didn't actually make it, but I don't think he heard me. He was too busy with his dinner. Then he gave the sauce the best compliment ever: "I think I love this more than tacos."

Enough said.

Tim's Rating: 10/10
Liz's Rating: 9.5/10

Bok Choy Salad

Inspiration:
A desire to increase my vegetable intake during lunches and Martha Stewart's Living.


Ingredients:

• 4 teaspoons rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 3/4 teaspoon sugar
• 5 cups sliced, raw bok choy (any type; about 1 1/2 pounds)
• 2 tablespoons chopped cashews

Instructions:

1. Whisk together 4 teaspoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 3/4 teaspoon sugar in a bowl. Toss in 5 cups sliced, raw bok choy. Top with 2 tablespoons chopped cashews.

Notes:
I had a little extra bok choy, so I doubled the dressing amount and tripled the cashews :)

Updated Notes:
If you are going to store this for later, one batch of the dressing should be enough. This salad is so good!

Liz's Rating: 9/10

Asian Dumpling Soup with Shitakes and Edamame

Inspiration:
Have you ever returned from a vacation where you overindulged, and all you wanted to do was eat spinach and drink water for a week? Tim and I just had a fun-filled trip to the Caribbean, and we enjoyed all the food--perhaps a little too much. This soup was just the healthy, vegetable-packed recipe we were craving.
Recipe adapted from Real Simple


Ingredients:

• 64 ounces low-sodium vegetable or chicken broth
• 1 2-inch piece fresh ginger, peeled and thinly sliced
• 1 16-ounce package frozen pot sticker dumplings or Japanese gyoza
• 2 medium carrots, halved lengthwise and sliced
• 4 ounces shiitake or white mushrooms, stems discarded and caps thinly sliced
• 2 cups frozen shelled edamame
• 1 bunch watercress, thick stems removed (or spinach, see note; about 3 cups)
  
• 1 tablespoon low-sodium soy sauce
• kosher salt
• 4 scallions, sliced

Instructions:

1. In a large saucepan, bring the broth and ginger to a boil. Add the pot stickers and carrots and simmer until just tender, 8 to 10 minutes.
2. Add the mushrooms and edamame and simmer until heated through, about 2 minutes.
3. Stir in the watercress, soy sauce, and ½ teaspoon salt. Sprinkle with the scallions before serving.

Notes: I substituted 3 cups of spinach for the watercress as my food co-op didn't have watercress. I doubled the mushrooms as Tim loves them.
This is really easy to make as long as you don't mind chopping a few carrots/mushrooms/scallions.

See recipe for nutritional information.


Liz's Rating: 9.5/10
Tim's Rating: 9/10

Sesame Chicken Pasta Salad

Inspiration:
Modified from a recipe found on allrecipes.com

Last year, my New Year's Resolution was to improve my yeast breads. I did pretty well with that and am enjoying homemade pizza and bread rather often.

This year's New Year's Resolution: take lunch to work more often. This will not be difficult to do, as I rarely brought lunch last year. It is too tempting to go out for pho with friends or swing by one of the sandwich places near my office. Now, I have a refrigerator in my office, and I am going to try to bring some sort of pasta/rice/couscous salad every week with some greens for a good midday meal 3-4 days a week. The remainder of the days-- I'll likely be having pho :)


Ingredients:

• 1/4 cup sesame seeds
• 1 (16 ounce) package bow tie or similar-shaped pasta
• 1/2 cup vegetable oil
• 1/3 cup light soy sauce
• 1/3 cup rice vinegar
• 1 teaspoon sesame oil
• 3 tablespoons white sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 3 cups shredded, cooked chicken breast meat
  
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped green onion
• 1 can baby corn, sliced
• 1/4 diced red bell pepper
  
• 1/2 cup julienned carrot
• 1 cup blanched and sliced snow peas
  

Instructions:

1. Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
3. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
4. Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, green onions, and other vegetables.

Notes:

• I made the chicken mixture and kept the pasta separate. The chicken tasted even better after the flavors melded overnight. Each morning, I prepared a to-go pyrex dish with the chicken mixture on the bottom, with pasta and baby spinach leaves sitting on top. This way the pasta didn't soak up all the dressing. I then mixed it right before lunch.
  
• Change up the type and amount of vegetables to your liking. Water chestnuts may be an option if you care for them. I blanched the snow peas in the pot of boiling water, removed them, then boiled the pasta.
  
• For the shredded chicken, I poached two bone-in chicken breasts using The Kitchn's method.
  
• After I took the photo I realized I forgot the sesame seeds and had to re-mix--whoops. It looks even better with all the toasted sesame seeds!

Liz's Rating: 10/10
Tim's Rating: 9.5/10

Banh Chuoi Nuong (Vietnamese Banana Cake)

Inspiration:
The Amazing Race's pit stop in Vietnam
and
this recipe


Ingredients:

• 1.25 lbs ripe bananas
• 1/2 teaspoon vanilla extract
• 1 cup sugar
• 2 tablespoons melted butter
• 1 cup coconut milk
• 7 slices of sandwich bread
  

Instructions:

1. Slice the banana diagonally and sprinnkle with half the sugar. Cook the remaining sugar in coconut milk until dissolved, then add the vanilla. Remove crusts from the bread. Soak the bread in the sweetened coconut milk.
2. Butter a 12-inch non stick pan. Arrange a layer of banana on the bottom of the pan. Cover with a layer of bread, then another layer of bananas, another bread layer, and then finish with a layer of bananas, another bread layer, and then finish with a layer of bananas. Drizzle the remaining butter over the top, then cover with foil and bake in a preheated oven at 350 F for 1 hour.
   
3. Rest for 12 hours before cutting.

Notes: This bread pudding-like dessert was really easy and quick! I assembled this dish in a pie pan, and I only had one layer of bread and two layers of bananas. It tastes much better than it looks.

Liz's Rating: 8.5/10
Tim's Rating: 8.5/10

Negimaki (Japanese Beef and Scallion Rolls)

Inspiration:
The first leg of The Amazing Race, in Tokyo
and
Mary Ellen's Cooking Creations (adapted from an Epicurious recipe)


Ingredients:

• 12 small scallions, trimmed to 6-inch lengths
• 1 (1-lb) piece flank steak (roughly 6 to 7 inches square)
• 1/4 cup sake (Japanese rice wine)
• 1/4 cup mirin* (Japanese sweet rice wine)
• 3 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon vegetable oil

Instructions:

1. Prepare scallions:
   Blanch scallions in a pot ofboiling salted water 45 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Transfer scallions to paper towels to drain and pat dry.
   
   
2. Prepare beef:
   Cut flank steak with the grain holding a large knife at a 30-degree angle to cutting board into 12 (1/8-inch-thick) slices (1 1/2 to 2 inches wide). Arrange slices 1 inch apart on a very lightly oiled sheet of parchment paper or plastic wrap, then cover with another very lightly oiled sheet of parchment or plastic wrap (oiled side down) and pound slices with flat side of meat pounder until about 1/16 inch thick.
   
   
3. Assemble rolls:
   Arrange 3 beef slices side by side on a fresh sheet of plastic wrap, overlapping slices slightly to form a 6-inch square with short ends of slices nearest you. Sprinkle square lightly with a pinch of salt, then lay 3 scallions (with some white parts at both ends) across slices at end closest to you and tightly roll up meat around scallions to form a log, using plastic wrap as an aid. Tie log with kitchen string at ends and where meat slices overlap. Make 3 more negimaki rolls in same manner.
   
   
4. Marinate rolls:
   Stir together sake, mirin, soy sauce, and sugar in a small bowl until sugar is dissolved.
   Put rolls in a small baking dish and pour marinade over them, turning to coat. Marinate, loosely covered with plastic wrap, turning occasionally, 15 minutes.
   
   
5. Cook rolls:
   Heat a 10-inch heavy skillet over moderately high heat until hot, 1 to 2 minutes. While skillet is heating, lift rolls out of marinade, letting excess drip off, and pat dry. (Save marinade.) Add oil to skillet, swirling to coat bottom, then cook rolls, turning with tongs, until well browned on all sides, 4 to 5 minutes total for medium-rare. Transfer rolls to cutting board. Add marinade to skillet and boil until slightly syrupy, 1 to 2 minutes, then remove from heat.
   Cut off and discard strings, then cut each roll crosswise into 6 slices. Pour sauce into a shallow serving dish and arrange negimaki in sauce.
   
   

My Notes:
I love negimaki. We always order it as an appetizer when out for sushi. I thought this was a nice version; the sauce was a little different than what we usually have.

Liz's Rating: 8/10
Tim's Rating: 8.5/10

Next week on The Amazing Race: Vietnam!

Bittman's Ma-Po Tofu

Inspiration:
The Amazing Race's pit stop in China
and Mark Bittman


Ingredients:

• 1 tablespoon peanut or other oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/4 teaspoon crushed red pepper flakes, plus more to taste
• 1/4 to 1/2 pound ground pork
• 1/2 cup chopped scallions, green part only
• 1/2 cup stock or water
• 1 pound soft or silken tofu, cut in 1/2-inch cubes
• 2 tablespoons soy sauce
• Salt to taste
• Minced cilantro for garnish, optional

Instructions:

1. Put oil in a deep 10-inch skillet or wok, preferably nonstick, and turn heat to medium-high. A minute later, add garlic, ginger and red pepper flakes, and cook just until they begin to sizzle, less than a minute. Add pork, and stir to break it up; cook, stirring occasionally, until it loses most of its pink color.
2. Add scallions and stir; add stock. Cook for a minute or so, scraping bottom of pan with a wooden spoon if necessary to loosen any stuck bits of meat, then add tofu. Cook, stirring once or twice, until tofu is heated through, about 2 minutes.
3. Stir in the soy sauce; taste, and add salt and red pepper flakes as necessary. Garnish with cilantro if you like, and serve.

Notes: We are moving in a few weeks, and I am trying to use up items in my freezer and pantry. This recipe fit the bill, as I had ground pork and a lot of rice on hand. Apparently this recipe isn't very authentic (due to the lack of black bean paste and Sichuan peppercorns), but it was quick and tasty. Tim loves the combination of ginger, garlic, and scallions, as do I. Next time I might try a more authentic recipe. Meat lovers may want to use 1 pound of ground pork and 1/2 pound tofu. We used 1/2 teaspoon red chili flakes and didn't find it very spicy.


Tim's Rating: 8.5/10
Liz's Rating: 8/10


Next week on The Amazing Race: China (again). Any suggestions?

Pad Thai

Inspiration:
The Amazing Race's second pit stop in Thailand
adapted from a recipe found on allrecipes.com


Ingredients:

• 1 (8 ounce) package dried flat rice noodles
• 6 tablespoons fish sauce
• 1/2 cup fresh lime juice
• 2 tablespoons white sugar
• 4 tablespoons oyster sauce
• 1-2 tablespoons Asian chile pepper sauce (Sriracha, depending on spice tolerance)
  
• 1/2 cup chicken stock
• 1 tablespoon peanut butter
  
• 2 tablespoons vegetable oil
• 1 tablespoon chopped garlic
• 8 ounces medium shrimp - peeled and deveined
• 8 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 eggs, beaten
• 3 cups bean sprouts
• 6 green onions, chopped into 1 inch pieces
• 2 tablespoons chopped unsalted dry-roasted peanuts
  
  
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into 8 wedges
• 2 cups bean sprouts

Instructions:

1. Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
2. In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, chile sauce, chicken stock and peanut butter. Set aside.
3. Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
4. Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
5. Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side.

Notes: When I lived in Madison, I ate a ton of Pad Thai. I would order it from the Sukho Thai cart on Library Mall for lunch... at least once a week. Tim and I ate at the restaurant many, many times when we were first dating. (Googling it shows they closed in 2007--so sad.) I didn't think it would be this easy to make! Pad Thai traditionalists will note the lack of tamarind paste, but I think the flavor is pretty close to most Pad Thai I have had. These leftovers will make a great lunch.


Vegetarian/Vegan Option: replace the fish sauce with soy sauce, the oyster sauce with vegetarian "oyster" sauce, and the chicken and shrimp with tofu or additional veggies.


Tim's Rating: 10/10 (loved it)
Liz's Rating: 9.5/10

Mango and Sticky Rice (Khao Neeo Mamuang)

Inspiration:
The Amazing Race's pit stop in Thailand
and
allrecipes.com


Ingredients:

• 1 1/2 cups uncooked short-grain white rice
• 2 cups water
• 1 1/2 cups coconut milk
• 1 cup white sugar
• 1/2 teaspoon salt
• 1/2 cup coconut milk
• 1 tablespoon white sugar
• 1/4 teaspoon salt
• 1 tablespoon tapioca starch
• 3 mangos, peeled and sliced
• 1 tablespoon toasted sesame seeds

Instructions:

1. Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
2. While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
3. Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
4. Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.

Notes: This is a dish I have enjoyed at many restaurants but never made at home. Now that I know I can make it, I think I need to have a a Thai dinner party! I used arborio rice, but next time I will try sushi or sticky rice. I substituted cornstarch for the tapioca starch, and it worked fine.


Liz's Rating: 9.5/10
Tim's Rating: 10/10


Next week on The Amazing Race: Thailand (again!)

Quick Coconut-Saffron Ice Cream

Inspiration:
My new ice cream attachment for my Kitchenaid Mixer (thanks, Mom!)
and
David Lebovitz, who adapted the recipe from Delicious Days.

I am sure that most people who get an ice cream maker start with something like vanilla or chocolate. However, I have been dreaming of saffron ice cream ever since my colleague and his wife took us to a local Persian restaurant. Our dessert of saffron ice cream was so different, so delicious, and definitely not available in Minnesotan grocery stores. So, I made it myself!


Ingredients:

• 2/3 cup (160 ml) heavy cream
  
• 1 cup (250 ml) coconut milk
  
• 2 ounces (60 gr) palm sugar, or 1/4 cup white or unrefined cane sugar
  
• scant 1/2 teaspoon saffron threads

Instructions:

1. In a medium-sized saucepan, bring all the ingredients to a boil.
2. Reduce the heat and simmer gently for ten minutes, stirring occasionally. Remove from heat, and chill the mixture thoroughly.
3. Once chilled, freeze in your ice cream maker according to the manufacturer's directions. Once churned, be sure to scrape any saffron threads clinging to the dasher back in to the ice cream.

Notes: This isn't super sweet, but it's super delicious. It would be the perfect end to a Middle-Eastern, Indian or Southeast Asian meal. I can testify it's delicious as a mid-afternoon snack. :)


Liz's Rating: 9.5/10
Tim's Rating: 8.5/10

Bánh Mì

Inspiration:
My love for bánh mì and a marinade from Cooking Light, seen on Elizabeth's blog.


Ingredients:

• 1 tablespoon sugar
  
• 1 1/2 teaspoons minced peeled fresh ginger
  
• 1 1/2 teaspoons fish sauce
  
• 1/2 teaspoon chili garlic sauce
  
• 1/4 teaspoon freshly ground black pepper
  
• 2 garlic cloves, minced
  
• 1 pound flank steak, trimmed
• sliced fresh jalapeños, shredded carrots, and cilantro
• baguette

Instructions:

1. To prepare steak, combine first 6 ingredients in a large flat dish. Add steak; cover and marinate in refrigerator 20 minutes, turning occasionally.

2. Prepare grill or broiler.

3. Remove steak from refrigerator; discard marinade. Place steak on grill rack or broiler pan lightly coated with oil; cook until desired doneness.
   
   
4. Slice steak against the grain; pile on baguette with veggies. Top with fish sauce or a combination of fish sauce, fresh ginger, garlic, rice vinegar, lime juice, and sugar.

Notes: These were delicious, but I probably won't make them again. Why? Because we are lucky enough to be able to purchase bánh mì from many nearby Vietnamese-owned restaurants for about $2.50 each. If I didn't have that option, I would be making this often.


Tim's Rating: 9/10
Liz's Rating: 9/10

Scallion-Chicken Noodles

Inspiration:
What Did You Eat?


Ingredients:

• 1/2 pound skinless, boneless chicken thighs
• 3/4 pound fresh Chinese noodles (or dry linguine)
• 1/4 cup peanut oil
• 1 cup finely chopped scallions
• 1 tablespoon finely grated fresh ginger
• 2 tablespoons soy sauce
• 1 teaspoon Asian sesame oil
• Pinch of sugar
• Salt and freshly ground pepper
• 1/4 cup finely chopped cilantro leaves

Instructions:

1. Bring a saucepan of water to a boil. Add the chicken thighs and bring back to a boil. Remove from the heat, cover and let stand until the chicken is cooked through, about 15 minutes. Drain the chicken and cut it into 1-inch pieces.
   
   
2. Meanwhile, in a large pot of boiling salted water, cook the noodles according to package directions until tender. Drain, shaking out the excess water.
   
   
3. Wipe out the pot. Add the peanut oil and heat until shimmering. Add the scallions and ginger and cook over moderately low heat until fragrant, about 1 minute. Add the noodles and chicken along with the soy sauce, sesame oil, sugar and a generous pinch each of salt and pepper. Cook over moderately high heat, tossing, until the noodles are coated and heated through, about 1 minute. Toss in the cilantro, transfer to bowls and serve.

Notes: Fast and easy! I didn't get a great photo, but I highly recommend this for a weeknight meal. I am sure it would be as tasty if you subbed pressed firm tofu for the chicken.

Tim's Rating: 9/10
Liz's Rating: 9/10

Indian Split-Pea and Vegetable Soup

Inspiration:
The Amazing Race's second pit stop in India
as well as a jalapeño and potatoes from our CSA
and this recipe from Food & Wine


Ingredients:

• 1 10-ounce package frozen chopped spinach
• 1 cup yellow or green split peas
• 9 cups water, more if needed
• 2 1-inch pieces fresh ginger, peeled, 1 piece chopped
• 1 3/4 teaspoons salt
• 2 tablespoons butter
• 1 jalapeño pepper, seeds and ribs removed, minced
• 1/4 teaspoon turmeric
• 1 tablespoon ground coriander
• 1 1/2 teaspoons ground cumin
• 4 carrots, cut into 1/4-inch slices
• 1 pound boiling potatoes (about 3), peeled and cut into 1/2-inch cubes

Instructions:

1. Remove the spinach from the freezer. In a medium saucepan, combine the split peas, 3 cups of the water, the unchopped piece of ginger, and 1/2 teaspoon of the salt. Bring to a boil. Reduce the heat and simmer, covered, stirring frequently, until the split peas are tender, about 30 minutes. Add more water if necessary to keep the peas from sticking to the pan.
2. Meanwhile, in a large pot, melt the butter over moderately low heat. Stir in the chopped ginger, the jalapeño, turmeric, coriander, cumin, carrots, potatoes, and the remaining 1 1/4 teaspoons salt. Add the remaining 6 cups water. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are almost tender, about 10 minutes. Stir in the spinach and simmer 5 minutes longer.
3. Remove the whole piece of ginger from the cooked split peas and then stir the split peas into the soup. Simmer the soup for 5 minutes, stirring occasionally.

Food & Wine's suggested beverage: "A simple, straightforward, fruity Beaujolais will make a fine accompaniment to this soup. Its vivid cherry and berry flavors will contrast and highlight, not compete with, the earthiness of the dish."

My Notes:
I thought this soup was a bit thin, but the flavors were great. If I make this again, I'll use less water, maybe 2 cups less.

Liz's Rating: 8/10
Tim's Rating: TBD

Next Week on The Amazing Race: Kazakhstan

Basmati-Rice Salad with Cauliflower and Potatoes

Inspiration:
The Amazing Race's stop in New Delhi, India
as well as garlic and potatoes from our CSA
and this recipe from Food & Wine


Ingredients:

• 1 1/2 cups basmati rice, rinsed
• 2 tablespoons plain yogurt
• 3 tablespoons cooking oil
• 2 onions, sliced thin
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 3/4 teaspoon dry mustard
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground cloves
• 2 teaspoons salt
• 1 head cauliflower (about 2 pounds), cut into small florets
• 1 pound baking potatoes (about 2), peeled and cut into 1/2-inch dice
• 3 tablespoons raisins
• 3 to 4 tablespoons cider or wine vinegar
• 3 1/2 cups water
• 1/2 cup chopped cilantro
• 4 scallions including green tops, chopped

Recipe Notes: "Garlic, fresh ginger, mustard, and a medley of spices spark the hallowed Indian combination--cauliflower, potatoes, and rice. Serve it at room temperature, either alone or with a simple side of sliced tomatoes."

Food & Wine's suggested beverage: "Basmati's spice and jasmine aromas suggest a floral Vouvray from France's Loire Valley. You'll need a demi-sec to stand up to the spices here."


My Notes: I really enjoy rice salads. This recipe was ok, it kind of grew on me while I was eating it. I loved the fresh ginger but thought the other spices weren't very prominent. Sorry I haven't posted in awhile, but I should be posting more regularly in the future.

Liz's Rating: 8/10
Tim's Rating: TBD

"Next week" on The Amazing Race: Old Delhi

Cambodian Chicken-and-Rice Soup with Shrimp

Inspiration:
The Amazing Race's stop in Cambodia
as well as our trip there in March 2008
and this recipe from Food & Wine.

Tim and I have never been anywhere like Cambodia. In some ways, it is a total sensory overload-- the heat, the humidity, the bright sun, the sounds, the smells, the bright colors. The Khmer people are some of the nicest people we have met on our trips around the globe. I highly, highly recommend a trip to Cambodia for those of you who have not been. And while there, don't just visit Angkor Wat; try to get out into the communities and spend time with the Khmer people. You will have memories for a lifetime.We were excited to see The Amazing Race would be stopping in Cambodia this season. The racers retraced our steps just months after we left. Watching the episode, we easily recognized the tiny Siem Reap airport...

watched the racers take a traditional boat out on Tonle Sap lake that was just like the boat we hired,
relived being amazed by the poverty and the simplicity and the beauty of life on Tonle Sap,
and we were thrilled to see the clue box on the Tonle Sap lake overlook (here's a shot from that exact small platform). We loved watching the racers finish the detour that used these fish trapsand complete the "roadblock" at Angkor Wat (we thumped our chests in the same room), ...finally finishing up at the "pit stop" at Bayon.
OK, on to the recipe:

Ingredients:

• One 3-pound rotisserie chicken
• 1 tablespoon vegetable oil
• 2 tablespoons minced fresh ginger
• 2 garlic cloves, minced
• 4 cups chicken stock or low-sodium broth
• 1 cup water
• 3 tablespoons Asian fish sauce
• 1 teaspoon honey
• 1 cup cooked jasmine rice
• 8 shelled and deveined medium shrimp, halved lengthwise (about 1/4 pound)
• 2 tablespoons fresh lime juice
• 1/4 cup chopped cilantro
• 2 tablespoons chopped basil
• 1 Thai chile, thinly sliced
• Lime wedges, for serving

Instructions:

1. Cut the chicken into legs, thighs, breasts and wings. Cut each breast crosswise through the bones into 3 pieces. Remove the thigh bones and cut each thigh in half.
2. In a large saucepan, heat the oil. Add the ginger and garlic and cook over moderate heat until softened, about 3 minutes. Add the stock, water, fish sauce, honey and rice and bring to a boil. Add the chicken pieces and simmer for 5 minutes. Stir in the shrimp and cook just until opaque, about 1 minute. Stir in the lime juice, cilantro, basil and chile and serve right away, passing lime wedges at the table.

Food & Wine beverage suggestion: Citrusy, off-dry Australian Riesling: 2006 Banrock Station.

Notes:
I thought this was just ok. I don't know what my problem is, because the three reviews on Food & Wine's website gave it 5 stars, and Tim loved it. Hmm. I personally prefer the Brazilian Shrimp Soup from a few weeks ago.

Liz's Rating: 8/10
Tim's Rating: 9.5/10 ("I like the peppers, the rotisserie chicken, and the overall flavor. And the lime.")

Next week on The Amazing Race: India! (Don't worry, we haven't been there, so I'll just focus on the food next week! :) )

Beef and Scallion Stir-Fry

Inspiration:
Martha Stewart
as well as scallions from our CSA

Ingredients:

• 2 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• Coarse salt
• 1/2 teaspoon red-pepper flakes, plus more for serving (optional)
• 1 tablespoon plus 1 teaspoon vegetable oil
• 1 1/4 pounds flank steak, cut diagonally across the grain into 1/2-by-3-inch strips
• 4 cloves garlic, minced
• 2 scallions, sliced crosswise 1 1/2 inch thick, white and green parts kept separate
• White rice, for serving

Instructions:

1. In a small bowl, whisk together 3/4 cup water, hoisin sauce, vinegar, cornstarch, 3/4 teaspoon salt, and 1/2 teaspoon red-pepper flakes; set aside.
2. Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat. In two batches, cook steak until lightly browned, turning once, about 2 minutes per batch. Transfer to a plate.
3. Add remaining teaspoon oil to pan along with garlic and whites of scallions. Cook, tossing often, until fragrant, about 1 minute. Whisk hoisin mixture to combine; add to pan along with scallion greens.
4. Return meat to pan; cook, tossing to coat steak with sauce, 1 minute. Remove from heat. Serve immediately, over rice and sprinkled with red-pepper flakes, if desired.

Tim's Rating: 8/10
Liz's Rating: 8.5/10

Spicy Cashew Salad with Chilies, Cilantro, and Lime

Inspiration:
Quick & Easy Thai
as well as green onions from our CSA

Ingredients:

• 1 cup fresh raw whole cashews (about 1/4 pound)
• 1/2 teaspoon salt
• 3 tablespoons coarsely chopped shallots
• 3 tablespoons thinly sliced green onions
• 2 teaspoons dried red chili flakes
• 2 tablespoons freshly squeezed lime juice

Instructions:

1. Line a plate with a double layer of paper towels, and place it by the stove, along with a slotted spoon or an Asian-style wire-mesh strainer. Heat 2 or 3 inches of vegetable oil in a medium skillet or wok over medium heat until a raw cashew begins to sizzle a few seconds after you add it to the oil, 4 to 5 minutes. Keep one raw cashew handy by the stove to help you judge the changes in color as the nuts cook.
2. Gently add cashews and cook, stirring gently and often, until the nuts turn a soft, pale golden brown, 2 to 3 minutes. Scoop the cashews out onto the prepared plate, using a slotted spoon or a wire-mesh strainer. Let them drain and cool a little while you set out a medium bowl and a small serving platter.
3. Turn the still-warm cashews into the bowl and toss with salt. Add the shallots, green onions, and chili flakes and toss well. Just before serving, add the lime juice, toss well, and mound on the serving platter. Serve warm or at room temperature, with small spoons for eating, or as finger food.

Recipe Notes:
"You may think that cashews are nearly perfect already, but try this simple preparation and you will agree with me that sometimes a good thing can get even better. Raw cashews are widely available in Asian markets at a reasonable price, and they keep a long time uncooked. You can add a big spoonful of dried shrimp, if you like them, and offer a plate of small lettuce cups so your guests can scoop up these delectable cashews bite by bite."


My Notes:
First, the obvious: except for the title, cilantro is nowhere to be seen in this recipe! I am not sure how that happened. Cilantro would be a good addition to this dish, approximately 3 tablespoons of chopped leaves. Otherwise, I would leave this recipe as-is; it's very good.


Tim's Rating: 9/10
Liz's Rating: 9.5/10

Thai Spinach with Black Pepper and Garlic

Inspiration:
Spinach from our CSA and this recipe.

Ingredients:

• 2 tablespoons vegetable oil

• 1 tablespoon coarsely chopped garlic

• 8 to 10 cups loosely packed fresh spinach leaves (about 20 ounces)

• 2 tablespoons fish sauce, or 1 teaspoon salt

• 2 teaspoons sugar

• 1/2 teaspoon black pepper or white pepper

• 1/4 cup water

Instructions:

1. Heat the oil in a large, deep skillet or a wok over medium-high heat for about 1 minute, and then add the garlic. Toss well and add the spinach. Gently turn the pile of spinach to heat most of the leaves. (Add it in 2 or 3 batches if your pan won’t hold all the leaves at first).
   
2. Add the fish sauce or salt,the sugar, pepper and water. Toss well, and then cook, turning often, until the spinach is barely wilted and tender, 1 to 2 minutes. Turn out onto a deep platter, sauce and all, and serve hot, warm or at room temperature.

Recipe Notes:
"This is my version of the classic Thai dish, pahk boong fai daeng, made with pahk boong, a leafy, hollow-stemmed Asian vegetable known as water spinach. In Thailand, pahk boong is fried over such a hot fire that flames leap out of the wok as the chef toss the greens. My home version will give you most of the fantastic flavor without the unwieldy fire, using a sack of prepared spinach from your grocery store produce section. Forget how health-full spinach is for us – make this just because it tastes so good."


My Notes:
The fish sauce was a bit too much. I didn't care for this.

Tim's Rating: 7/10
Liz's Rating: 6/10