Entrée Archives - Page 7 of 8

Garlic Fried Rice with Eggs and Chile Vinegar

February 18, 2021February 20, 2014 by Emily

All you need is day-old steamed rice, some good garlic, and an egg to make a quick breakfast, lunch or supper – garlic fried rice.

What to do with: leftover rice? Garlic Fried Rice with Eggs and Chile Vinegar

Blah blah, winter. Blah blah snow. Blah blah thiswinterismakingmeinsane. Okay, obligatory whining done. Whew, I actually feel better.

Rice! (I love a good non-sequitor). Is there a a container of leftover rice in your refrigerator right now? If so, you are in luck, my friend. Why, you ask? Because your mission (a delicious, quick and easy breakfast) should you choose to accept it, involves that rice, some garlic and an egg.

Basically, this is a garlic fried rice recipe from the Sundays at Moosewood Restaurant cookbook, that I used to make all the time. I’m pretty sure the recipe was actually called the Philippine Breakfast and it’s so simple, I didn’t even need to look it up to remember how make it again.

Don’t be put off by the garlic. It gets lovely and nutty when cooked this way. Not pungent at all. I like to serve it with a few slices of avocado, a lime wedge and a sprinkle of Maldon salt. Matt loves it with a squirt of sriracha.

Nerd Tips:

Be careful not to burn the garlic. Burned garlic is horrifying and if you really scorch it you should really throw it out, clean the pan and give it another go.
Garlic fried rice works with pretty much any kind of rice (except wild rice which isn’t really rice at all).
If you like things extra-spicy, try using a habanero pepper, but don’t sue me if you burn your bits and pieces off.
The pepper vinegar gets better and better as it sits, so make extra and store it in the fridge for next time.

Noodles With Ginger, Pork (or turkey) and Bok Choy

February 17, 2021February 13, 2014 by Emily

Okay, as those of you who live on the east coast of the U.S. know, winter has decided to be extremely, um… generous with us lately. In fact, we are pretty much being bent over it’s knee and spanked like a naughty toddler. We still have a foot of snow on the ground and there’s another snowstorm coming tonight. Yay? (I figure if I pretend to be cool/whatever about it as opposed to horrified, winter will get bored and GO AWAY).

WINTER: Warm weather is life’s great lie! Once you accept your icy fate, this frozen hell-scape will welcome you and you will know peace!
EMILY: [Chomps on a gingery noodle] Okay.
WINTER: Is that all you have to say? No begging? No mewling?
EMILY: [Goes for seconds] Nope.
WINTER: Well, that’s disappointing. [Makes a small child slip and drop his hot chocolate]. Ah, better.

Nerd warning: Want to see a picture of Matt trying to get to the grocery store? Winter is still coming, it seems. Bloody hell.

No joke, for the first time in my life I had to drive on a highway through a blizzard and it was not fun (remember, this New York City girl just got her driver’s license a year ago). Matt practically had to pry my hands off the steering wheel when we got home because I was gripping it so tightly.

Luckily there are some dishes that work well regardless of the season, and this is one of them. I would happily make this on a warm summer night (remember those?), or on a freezing cold one. It was inspired (again) by a Melissa Clark recipe, though I changed the ratios a bit (more bok choy, added hoisin and sriracha). It’s got a great kick from the ginger and chili, and you should feel free to make it as spicy as you like.

Noodles With Ginger, Pork and Bok Choy — Separate bok choy stems from leaves

Pasta With Butternut Squash and Bacon

January 19, 2021February 7, 2014 by Emily

Down side: Polar Vortex Episode 2 (The Revenge of Polar Vortex) will not go away and this latest storm dumped another FOOT of snow on us. We had a burst pipe, a flooded (frozen) basement and our street looks like a luge track from Sochi.

Up side: Pasta with a creamy, bacony sauce and lots of butternut squash!

Okay, down-side wins but since winter refuses to behave, at least make some yummy, cozy dishes while it’s still frigging freezing out.

I’ve mentioned before how much I adore butternut squash so when I saw Melissa Clark’s recipe for pasta with parsnips, I decided to adapt it. I’ve made a few changes (other than substituting the main vegetable, obviously). I used shallots instead of leeks because I just like them and always have them on hand. I also added a little bit of garlic and chili flakes.

The result is delicious. A little smoky from the bacon, sweet from the butternut squash. Yum.

Nerd Tips:

This recipe gives you tips on peeling and seeding a butternut squash.
Bacon is better for this because it’s smoked but pancetta will work as well.
Don’t stir the squash too much or it will turn to mush (I resisted a “squashed” joke here. You’re welcome)
Any short-cut pasta will work well here.

Braised Short Ribs with Beer and Hoisin

April 8, 2021January 24, 2014 by Emily

Braised Short Ribs with Beer and Hoisin — Served with boiled fingerling potatoes and Asian Cabbage and Fennel Salad.

One of the few benefits of living in an area where terms like “polar vortex” and “snow-mageddon” are bandied about is that you have the right, nay, the duty, to pull out the crockpot or dutch oven and put something yummy in it.

(Nerdy Game of Thrones warning ahead) Seriously, it’s so cold right now, all I want to do is curl up by my squid-themed fireplace, grab my adorable direwolf puppy, and eat something delicious.

Unfortunately I don’t have a fireplace, squid-themed or regular, and my direwolf hates the cold even more than I do. But I can definitely manage the delicious part.

Short ribs are great because they’re not terribly expensive, taste amazing and are incredibly easy. The only things you need to remember are to use the right cut for the recipe you’re making and leave yourself enough time to cook them low and slow.

In fact, I’m a huge fan of making them a day ahead. They actually taste better when they’re reheated, plus it’s so much easier to de-fat the sauce when it’s cold. Win-win. The only problem with making them in advance is that on the day you cook them, your house will smell like delicious short ribs that you will have to wait to devour. Lose-lose!

Crispy Risotto Cakes with Taleggio Cheese

January 19, 2021January 6, 2014 by Emily

What can you do with leftover risotto? Risotto cakes can be put together without a lot of bother, just add stinky cheese and breadcrumbs and fry them up! A perfect lunch with a side salad.

There are a few things I make almost exclusively because I want to do something with the leftovers (I’m looking at you Pork Belly Bánh mì sliders). And while risotto on its own is delicious, I love the gooey, crunchy cakes you can make with the leftovers even more. That’s why when Matt and I decided to make Shrimp and Lobster Risotto with Peas the other evening, I made quite a bit more than I knew we would need, with the devious (brilliant?) intention of making risotto cakes with the rest.

These things are insanely versatile. First of all, you can use pretty much any kind of leftover risotto you have. I can’t think of a version that wouldn’t work with a crunchy exterior, can you? Secondly, with a crisp salad and a glass of wine, they make an excellent lunch or light dinner on their own. Pair them with a roast beast of some sort and they become an incomparable side dish. I’m starting to feel like an informercial (But wait, there’s more!). Want an unbelievably delicious appetizer or party snack? Just make smaller patties. Oh, and I almost forgot. Risotto Cake + roasted tomato + poached egg = best brunch dish ever. That’s the official definition of a “super-food”, right? I’m pretty sure I’m right about this.

If you don’t happen to have leftover risotto in your fridge, don’t panic! Just make this Basic Risotto and chill it overnight. This works especially well if you’re making these for a party. That way you can get the risotto out of the way 2 days ahead, form the cakes the day before and fry them up before your guests arrive, keeping them warm in the oven. Easy peasy.

Basic Risotto

January 19, 2021January 6, 2014 by Emily

Shrimp and Lobster Risotto with Peas — Short-grain arborio rice

This is a basic recipe for one of the best comfort food dishes of all time, Risotto. You could flavor this recipe a hundred different ways but I love using it to make Crispy Risotto Cakes with Taleggio Cheese.

Honestly, I’m not sure why people make a big deal about making risotto. I mean, you do have to stir it, but only for 18 minutes or so and it’s not like if you stop for a sec to answer the phone or look at a picture of a dog in glasses, the whole thing will be ruined.