Pork Lo Mein

I went through a pretty big yakisoba phase when we were living in London. It was hard to find, so I decided to try and make my own but couldn't find any recipes (if you have one please send it to me) but I did find this recipe for lo mein and have made it a number of times and it never disappoints.

Despite what looks like a lot of ingredients, it's pretty easy.  All these Asian ingredients are fairly inexpensive, are used in almost all Chinese dishes and keep for a long time. I am not a fan of mushrooms, so I leave them out and include a bit more cabbage.

A definite 4 star dish and a great way to spice up a cold and rainy night.

Serves 4.   Published September 1, 2008.   From Cook's Illustrated.

Use a cast-iron skillet for this recipe if you have one—it will help create the best sear on the pork. When shopping for Chinese rice wine, look for one that is amber in color; if not available, sherry wine may be used as a substitute. If no hoisin sauce is available, substitute 1 tablespoon of sugar. If boneless pork ribs are unavailable, substitute 1 1/2 pounds of bone-in country-style ribs, followed by the next best option, pork tenderloin. Liquid smoke provides a flavor reminiscent of the Chinese barbecued pork traditional to this dish. It is important that the noodles are cooked at the last minute to avoid clumping. 

INGREDIENTS

3	tablespoons soy sauce
2	tablespoons oyster sauce
2	tablespoons hoisin sauce (see note)
1	tablespoon toasted sesame oil
1/4	teaspoon five spice powder
1	pound boneless country-style pork ribs , trimmed of surface fat and excess gristle and sliced crosswise into 1/8-inch pieces (see note)
1/4	teaspoon liquid smoke (optional)
1/2	cup low-sodium chicken broth
1	teaspoon cornstarch
2	medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2	teaspoons grated fresh ginger
4 1/2	teaspoons vegetable oil
4	tablespoons Chinese rice cooking wine (Shao-Xing) or dry sherry (see note)
1/2	pound shiitake mushrooms , stems trimmed, caps cut in halves or thirds (about 3 cups)
2	bunches scallions , whites thinly sliced and greens cut into 1-inch pieces (about 2 cups)
1	small head Napa or Chinese cabbage , halved, cored, and sliced crosswise into 1/2-inch strips (about 4 cups)
12	ounces Chinese egg noodles (fresh) or 8 ounces dried linguine (see note)
1	tablespoon Asian chile garlic sauce

INSTRUCTIONS

1. 1. Bring 4 quarts water to boil in Dutch oven over high heat.

2. 2. Whisk soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder together in medium bowl. Place 3 tablespoons soy sauce mixture in large zipper-lock bag; add pork and liquid smoke, if using. Press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate at least 15 minutes or up to 1 hour. Whisk broth and cornstarch into remaining soy sauce mixture in medium bowl. In separate small bowl, mix garlic and ginger with 1/2 teaspoon vegetable oil; set aside.

3. 3. Heat 1 teaspoon vegetable oil in 12-inch cast-iron or nonstick skillet over high heat until just smoking. Add half of pork in single layer, breaking up clumps with wooden spoon. Cook, without stirring, 1 minute. Continue to cook, stirring occasionally, until browned, 2 to 3 minutes. Add 2 tablespoons wine to skillet; cook, stirring constantly, until liquid is reduced and pork is well coated, 30 to 60 seconds. Transfer pork to medium bowl and repeat with remaining pork, 1 teaspoon oil, and remaining 2 tablespoons wine. Wipe skillet clean with paper towels.

4. 4. Return skillet to high heat, add 1 teaspoon vegetable oil, and heat until just smoking. Add mushrooms and cook, stirring occasionally, until light golden brown, 4 to 6 minutes. Add scallions and continue to cook, stirring occasionally, until scallions are wilted, 2 to 3 minutes longer; transfer vegetables to bowl with pork.

5. 5. Add remaining teaspoon vegetable oil and cabbage to now-empty skillet; cook, stirring occasionally, until spotty brown, 3 to 5 minutes. Clear center of skillet; add garlic-ginger mixture and cook, mashing mixture with spoon, until fragrant, about 30 seconds. Stir garlic mixture into cabbage; return pork-vegetable mixture and chicken broth-soy mixture to skillet; simmer until thickened and ingredients are well incorporated, 1 to 2 minutes. Remove skillet from heat.

6. 6. While cabbage is cooking, stir noodles into boiling water. Cook, stirring occasionally, until noodles are tender, 3 to 4 minutes for fresh Chinese noodles or
   10 minutes for dried linguine. Drain noodles and transfer back to Dutch oven; add cooked stir-fry mixture and garlic-chili sauce, tossing noodles constantly, until sauce coats noodles. Serve immediately.

Penne with Cherry Tomatoes, Garlic and Basil

This is dish is often in the rotation during the summer with all the fresh tomatoes, but with the spring weather we've been having lately I decided to bring it out a bit early this year.

This is easy, fresh and healthy.  It get's a solid 3.5.

I was out of penne, so I used farfalle which I think I like even more.

Grape tomatoes can be substituted, but because they also tend to be sweeter, you will want to reduce or even omit the sugar. Do likewise if your cherry tomatoes are very sweet, but this is less likely when using winter cherry tomatoes.

INGREDIENTS

1	medium shallot , sliced thin
1/4	cup olive oil
3	pints cherry tomatoes (2 pounds), each tomato halved pole to pole
	Table salt
1/4	teaspoon red pepper flakes
1/4	teaspoon ground black pepper
1 1/2	teaspoons sugar , or to taste
1	tablespoon balsamic vinegar
3	large cloves garlic , sliced thin
1	pound penne pasta
1/4	cup coarsely chopped fresh basil leaves
2	ounces grated Parmesan cheese (about 1 cup)

INSTRUCTIONS

1. 1. Adjust oven rack to middle position; heat oven to 350 degrees. In small bowl, toss shallots with 1 teaspoon oil; set aside. In medium bowl, gently toss tomatoes with remaining oil, 1/2 teaspoon salt, pepper flakes, black pepper, 
   sugar, vinegar, and garlic. Spread in even layer on rimmed baking sheet (about 17 by 12 inches), scatter shallots over tomatoes; roast until edges of shallots begin to brown and tomato skins are slightly shriveled (tomatoes should 
   retain their shape), 35 to 40 minutes. (Do not stir tomatoes during roasting.) Remove tomatoes from oven and cool 5 to 10 minutes.
   

2. 2. While tomatoes cook, bring 4 quarts water to boil in large stockpot. Just before removing tomatoes from oven, stir 1 tablespoon salt and pasta into boiling water and cook until al dente. Drain pasta and return to pot. Using rubber spatula, scrape tomato mixture into pot on top of pasta. Add basil and toss to combine. Serve immediately, sprinkling cheese over individual bowls.

Banana Bread

Greg can be a bit fussy about his bananas. Once they have a speck of brown on them or even no green, they are no good in his book. I try to jump in and eat up any ripe ones, but more often then not, I miss my window and we have an excuse to make banana bread.

I've used this Cook Illustrated recipe a few times now and really like it.  It doesn't use too much butter but stays moist with the addition of yogurt.

Tip - If you have over ripe bananas but no time to make banana bread, peel them and put them in the freezer until you are ready to bake up some fresh bread.

INGREDIENTS

2	cups unbleached all-purpose flour
3/4	cup granulated sugar
3/4	teaspoon baking soda
1/2	teaspoon table salt
1 1/4	cups toasted walnuts , chopped coarse (about 1 cup)
3	very ripe bananas , soft, darkly speckled, mashed well (about 1 1/2 cups)
1/4	cup plain yogurt
2	large eggs , beaten lightly
6	tablespoons unsalted butter , melted and cooled
1	teaspoon vanilla extract

INSTRUCTIONS

1. 1. Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Greasing and flouring only the bottom of a regular loaf pan causes the bread to cling to the sides and rise higher. If using a nonstick loaf pan, on which the sides are very slick, grease and flour sides as well as the bottom. Combine first five ingredients together in large bowl; set aside.

2. 2. Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.

Smoked Salmon Cream Cheese and Cucumber Canapes

This recipe is out of Martha Stewart's Hors D'Oeuvres Handbook and is one I've made a few times and usually gets good reviews.

You really do need a manoline to make these - y0u can pick up a pretty good and fairly inexpensive Japanese style one for about $30.

Smoked Salmon Cream Cheese and Cucumber Canapes

Makes 2 dozen

1/2 C cream cheese  (4 oz), at room temperature

1/2 C roughly cut smoked salmon (3 oz)

1 T fresh lemon juice

1t prepared horseradish, or more to taste

12 thin slices of sandwich bread

2 large seedless cucumbers with peel on

In a small bowl, use a fork to combine the salmon, cream cheese, lemon juice and horseradish. Set aside, covered in plastic wrap in the refrigerator until ready to use.

Heat oven to 300.  Arrange the bread slices on a baking sheet.  Place the bread slices in the oven to dry out and toast slightly, 5-7 minutes per side.  Transfer to cool on a wire rack.

Generously spread each bread slice with salmon cream cheese.  Using a mandoline, thinly slice the cucumbers lengthwise to about 1/8" thick. Arrange the cucumber slices, overlapping slightly, on each bread slice.  Trim the crusts.  Slice each canape in half on the diagonal with a sharp knife. Serve slightly chilled.

Easter Pie

We were invited to our friends Amy and Jesse's house for Easter brunch.  Amy let me contribute to her fantastic spread, so I pulled out my Martha Stewart Baking cookbook which I've had for three years and hadn't tackled even one recipe yet, and started searching.  She has a recipe for Easter Pie which seemed appropriate so I gave it a whirl.

It took longer to bake than the recipe called for and rolling out the dough wasn't easy, but made for a nice presentation and it received a lot of compliments.  Honestly, I doubt I will make it again, but it I am glad I tried it. I give it 2.5 stars - it tasted good but wasn't worth the effort in the end.

Penne with Asparagus Sage and Peas

It's asparagus season and I have a host of asparagus pasta recipes I am dying to try.  First up, the April issue of Food and Wine magazine's cover recipe, Penne with Asparagus, Sage and Peas. It was nice and light and tasted like spring - a solid 3 stars

I like my asparagus a bit crisp, so I'd cut the cook times in half.

Chicken Fajitas

For about the last 12 months, I cannot get enough Mexican food. While I am not sure fajitas are actually Mexican, they are pretty tasty.  So this Sunday I made Cook's Illustrated's fajitas for dinner and had enough to take for lunch a couple of days.

Add some home made salsa and some chips and you've got a festive meal that won't disappoint.

Serves 4 to 6.   

The chicken and vegetables in these fajitas are only mildly spicy. For more heat, include the jalapeño seeds and ribs when mincing. Although the chicken and vegetables have enough flavor to stand on their own, accompaniments (guacamole, salsa, sour cream, shredded cheddar or Monterey Jack cheese, and/or lime wedges) can be offered at the table. The chicken tenderloins can be reserved for another use or marinated and cooked along with the breasts.

INGREDIENTS

1/3	cup lime juice (from 2 to 3 limes)
6	tablespoons vegetable oil - I try to use less to keep these a bit healthier
3	medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
1	tablespoon Worcestershire sauce
1 1/2	teaspoons brown sugar
1	jalapeño chile , seeds and ribs removed, chile minced
1 1/2	tablespoons minced fresh cilantro leaves
	Table salt and ground black pepper
3	boneless, skinless chicken breasts (about 1 1/2 pounds), trimmed of fat, tenderloins removed, breasts pounded to 1/2-inch thickness
1	large red onion (about 14 ounces), peeled and cut into 1/2-inch-thick rounds (do not separate rings)
1	large red bell pepper (about 10 ounces), quartered, stemmed, and seeded
1	large green bell pepper (about 10 ounces), quartered, stemmed, and seeded - I am not a big fan of cooked green pepper, so I double up on the red and leave this out.
8 - 12	plain flour tortillas (6-inch)

INSTRUCTIONS

1. 1. In medium bowl, whisk together lime juice, 4 tablespoons oil, garlic, Worcestershire, brown sugar, jalapeño, cilantro, 1 teaspoon salt, and 3/4 teaspoon pepper. Reserve 1/4 cup marinade in small bowl; set aside. Add another teaspoon salt to remaining marinade. Place chicken in marinade; cover with plastic wrap and refrigerate 15 minutes.

2. 2. Adjust one oven rack to upper-middle position (about 8 inches from heating element) and second rack to lower-middle position; heat broiler.

3. 3. Brush both sides of onion rounds and peppers with 2 tablespoons oil and season with salt and pepper. Arrange onion rounds and peppers (skin sides up) in single layer on rimmed baking sheet. Wrap tortillas securely in foil in two packets, each containing half of tortillas.

4. 4. Remove chicken from marinade and pat dry with paper towels; discard marinade. Heat remaining 2 teaspoons oil in 12-inch nonstick or cast-iron skillet over medium-high heat until just beginning to smoke. Swirl oil to coat skillet, then arrange chicken smooth side down in skillet in single layer; cook without moving chicken, until well browned, about 3 minutes. Using tongs, flip chicken; continue to cook until second sides are well browned, about 2 minutes. Reduce heat to medium and continue to cook, turning chicken once or twice, until chicken is no longer pink when cut into with paring knife or instant-read thermometer inserted in thickest part registers 160 degrees, 3 to 5 minutes longer. Transfer chicken to large plate and let rest 5 minutes.

5. 5. While chicken is cooking, place baking sheet with vegetables in oven on upper rack; place tortilla packets on lower rack. Broil vegetables until spottily charred and peppers are crisp-tender, 6 to 8 minutes. Using tongs, transfer peppers to cutting board. Flip onion rounds and continue to broil until charred and tender, 2 to 4 minutes longer. Turn off broiler and remove vegetables, leaving tortillas in oven until needed.

6. 6. Separate onions into rings and place in medium bowl; slice bell peppers lengthwise into 1/4-inch strips and place in bowl with onions. Add 2 tablespoons reserved unused marinade to vegetables and toss well to combine. Slice chicken into 1/4-inch strips and toss with remaining 2 tablespoons reserved marinade in separate bowl; arrange chicken and vegetables on large platter and serve with warmed tortillas.

7. Per Serving:
   
   Cal 410; Fat 19 g; Sat fat 2.5 g; Chol 570 mg; Carb 31 g; Protein 31 g; Fiber 3 g; Sodium 570 mg

Orecchiette with Sausage and Broccoli Rabe

If my metabolism would support it, I would eat Orecchiette with Sausage and Broccoli Rabe once a week. It's a Giada recipe and is the perfect mix of spicy, bitter and savory. It's fast enough to make during the week and delicious enough to serve to company.

My only tip for this is that the bunches I see of broccoli rabe at the store are huge, so I only use one. I trim the ends and include most of the leaves.

Try it, you will love it!

Edamame and Carrot Salad

We were having a pot luck function at work (it's a recession). The germphobe in me hates pot luck, so I always make sure I bring something I can eat plenty of since it is likely the only thing I will eat.  This salad is a great option. I've probably made this Epicurios salad a dozen times and it's healthy, easy, unique and delicious.

Prep time: 40 minutes

1 1/2 cups shelled cooked edamame beans (from about 20 ounces of pods)  - buy the pre-shelled kind to save yourself time 
4 medium carrots (about 12 ounces), peeled, coarsely grated
1/3 cup thinly sliced green onions
2 tablespoons chopped fresh cilantro
2 tablespoons rice vinegar
2 tablespoons fresh lemon juice
1 tablespoon vegetable oil
1 garlic clove, minced

Combine first 4 ingredients in medium bowl. Whisk vinegar, lemon juice, oil and garlic in small bowl to blend. Add to edamame mixture; toss to coat. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cover and chill.)

Per serving: calories, 98; total fat, 4 g; saturated fat, 0.5 g; cholesterol, 0

BLT

If it's been a while since you've had a BLT, then I would strongly recommend you make yourself one. The BLT is a classic that won't disappoint. It's easy to make and is relatively good for you...two slices of bacon only have 60 calories and 5 grams of fat (I know, I had to read the package twice to believe it myself). Loaded it up with a vine ripened tomato and lettuce and you've got a good serving of veggies too.

This sandwich can be ready in less than five minutes. Throw 2-4 slices of bacon in a pan and cook to your liking - the crispier, the less fat. While the bacon is cooking put two slices of bread in the toaster, slice up some tomato, wash two lettuce leaves (I prefer butter lettuce for this sandwich, but any lettuce will do...that said, please give up the iceberg if you haven't already - it has NO nutritional value), assemble and voila...perfection. You can add mayo if you must, but try it first without and see if you really miss it - I bet you don't!

Tuna, Asparagus, and New Potato Salad with Chive Vinaigrette and Fried Capers

After reading Animal, Vegetable, Miracle (loved it) and The Omnivore's Dilemma (good, but felt like a college text book) over the past year, I've been trying to make more of any effort to eat seasonally.  Now that Spring is here and asparagus has arrived, I've been trying some recipes that use it. 

This salad in the April Bon Appetit (what a great issue!), Tuna, Asparagus, and New Potato Salad with Chive Vinaigrette and Fried Capers, looked like a filling but healthy option.  It was good, and certainly looked beautiful, but if I make it again I will probably use seared ahi tuna instead of canned tuna.  Also, I over cooked my potatoes, so watch out for that.

I give it 2.5 stars but would be a good picnic option or a great side salad for a cook out.

Brown Sugar Cookies

We spent a rainy weekend at the coast and my sister and I cooked up a storm.  In fact it was so rainy one night, we couldn't be bothered to head to the store for dessert making so we threw together these tasty cookies out of the Spring Entertaining edition of Cook's Illustrated.  They make a nice twist on a standard sugar cookie - 3 stars.

Makes 2 Dozen Cookies.   Published March 1, 2007.  

The most efficient way to bake these cookies is to portion and bake half of the dough. While the first batch is in the oven, the remaining dough can be prepared for baking. Avoid using a nonstick skillet to brown the butter. The dark color of the nonstick coating makes it difficult to gauge when the butter is sufficiently browned. Use fresh brown sugar, as older (read: harder and drier) brown sugar will make the cookies too dry.

INGREDIENTS

14	tablespoons unsalted butter (1 3/4 sticks)
1/4	cup granulated sugar (about 1 3/4 ounces)
2	cups packed dark brown sugar (14 ounces)
2	cups unbleached all-purpose flour plus 2 tablespoons (about 10 1/2 ounces)
1/2	teaspoon baking soda
1/4	teaspoon baking powder
1/2	teaspoon table salt
1	large egg
1	large egg yolk
1	tablespoon vanilla extract

INSTRUCTIONS

1. 1. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter to melt; set aside for 15 minutes.

2. 2. Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper. In shallow baking dish or pie plate, mix granulated sugar and 1/4 cup packed brown sugar, rubbing between fingers, until well combined; set aside. Whisk flour, baking soda, and baking powder together in medium bowl; set aside.

3. 3. Add remaining 1 3/4 cups brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula; add egg, yolk, and vanilla and mix until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.

4. 4. Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls about 1 1/2 inches in diameter. Working in batches, toss balls in reserved sugar mixture to coat and set on prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet. (Smaller baking sheets can be used, but it will take 3 batches.)

5. 5. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone; see photo below), 12 to 14 minutes, rotating baking sheet halfway through baking. Do not overbake.

6. 6. Cool cookies on baking sheet 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.