Cold Noodle Salad With Spicy Peanut Sauce

June 24, 2022September 7, 2022 Belinda

Recipe from New York Times

Serves 4

“Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower. The spicy peanut sauce is very adaptable: If you don’t want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the soba and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.”

FOR THE SALAD:
Kosher salt
10 oz soba noodles
1 medium zucchini or cucumber (about 6 ounces)
5 radishes (about 4 ounces)
1 bell pepper (any color)
1 tbsp sesame oil
½ cup roasted salted peanuts (about 2 ounces), roughly chopped
2 scallions, trimmed and finely chopped
Handful of cilantro leaves
1 lime, cut into wedges for serving

FOR THE SPICY PEANUT SAUCE:
½ cup smooth peanut butter (not natural)
¼ cup soy sauce
2 tbsp maple syrup
2 tbsp lime juice (from 1 lime)
1 tbsp sesame oil
2 tsp chili oil or hot sauce, plus more to taste
1 garlic clove, grated

Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.

Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chili oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chili oil or hot sauce as desired; set aside.

Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.

When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.

Asian flavors · Rice · Vegan

Coconut and Turmeric Fried Rice

June 23, 2022June 23, 2022 Belinda

Recipe from Bon Appetite

Fried rice is the perfect way to turn last night’s leftovers into a glammed-up brunch dish. Cold cooked rice straight from the fridge results in optimal browning and a crispy texture. The sweetness from the dates and coconut gives this dish sunny daytime vibes.

Serves 4
6 Tbsp extra-virgin olive oil, divided
4 Medjool dates, pitted, coarsely chopped
3 scallions, thinly sliced
2 garlic cloves, coarsely chopped
2 fresh bay leaves
1 Tbsp finely grated unpeeled ginger
1 tsp freshly grated turmeric or 1 Tbsp. ground turmeric
Kosher salt
4 cups cooled cooked long-grain white rice
½ cup unsweetened coconut flakes
2 Tbsp soy sauce
1 cup cilantro leaves with tender stems
Handful of mint leaves, torn if large
2 limes

Heat 3 Tbsp. extra-virgin olive oil in a large nonstick skillet over medium. Add 4 Medjool dates, pitted, coarsely chopped, 3 scallions, thinly sliced, 2 garlic cloves, coarsely chopped, 2 fresh bay leaves, 1 Tbsp. finely grated unpeeled ginger, 1 tsp. freshly grated turmeric or 1 Tbsp. ground turmeric; season with kosher salt. Cook, stirring occasionally, until fragrant and garlic is starting to soften, about 2 minutes. Transfer mixture to a small bowl and set aside; discard bay leaves.

Heat remaining 3 Tbsp. extra-virgin olive oil in same skillet (no need to wipe out) over medium-high. Add 4 cups cooled cooked long-grain white rice and press into a flat even layer. Cook, undisturbed, until crisp underneath, about 5 minutes. Shake pan to loosen rice, then break up rice into large pieces with a spatula and turn over. Scatter ½ cup unsweetened coconut flakes over and cook, undisturbed, until coconut is warmed through, about 2 minutes.

Mix in reserved date mixture and 2 Tbsp. soy sauce; toss to break up rice clumps. Taste and add more salt if needed. Remove from heat and let cool slightly.

Just before serving, stir in 1 cup cilantro leaves with tender stems and a handful of mint leaves, torn if large. Cut 2 limes into quarters; squeeze juice from a few quarters over. Serve remaining lime quarters alongside.

Baking · Do-ahead · Fruit

Strawberry Summer Sheet Cake

June 21, 2022September 7, 2022 Belinda

Lovely recipe from “Smitten Kitchen”

SERVINGS: 12 TO 16

“This is a light update and scaled-up version of my Strawberry Summer Cake in the archives. In the original version, I suggest up to a 50% flour (here I’d suggest 1 cup) swap of barley flour, if you’ve got it. It’s not like other wholegrain flours, but much more silky and delicate. It has a subtle creamy, nuttiness goes well here.”

9 tablespoons (125 grams) unsalted butter, at room temperature
3/4 teaspoon fine sea or table salt
1 1/2 cups (300 grams) plus 3 tablespoons (40 grams) granulated sugar
1 large egg
1 large egg yolk
1 1/2 teaspoons (8 ml) vanilla extract
3/4 cup (175 ml) milk, whole is preferred but all varieties have worked
2 1/4 teaspoons baking powder
2 1/4 cups (295 grams) all-purpose flour
1 1/2 pounds (680 grams) of the freshest, even a touch overripe, strawberries, hulled and halved

Heat your oven to 350°F (180°C).

Lightly coat the sides and corners of a 9×13-inch cake pan with butter or nonstick spray, and fit the bottom with a rectangle of parchment paper. In a large bowl, beat butter, salt, and 1 1/2 cups of the granulated sugar until light and fluffy. Add egg, yolk, and vanilla and beat until combined. Add milk and mix until (updated) combined; it may look a little curdled but don’t fret, it will smooth out in a minute. Sprinkle baking powder evenly over batter and beat into batter for 20 seconds longer than will seem necessary — this ensures it’s perfectly distributed. Scrape down the bowl. Add flour and beat or stir until just combined.

Spread batter in prepared pan. Arrange strawberries cut side down, as snugly as you can get them to fit. If you have extra, nudge them in anyway. Leave no strawberries behind. Sprinkle with remaining 3 tablespoons of sugar — it will seem like a lot but helps the strawberries get jammy and gives the cake a great texture.

Bake until golden brown and a toothpick inserted into the cake comes out free of wet batter (gooey strawberries are a given and doesn’t mean it’s under-baked) — about 45 to 48 minutes. Let cool in pan on a rack. Cut into squares and serve as is, or with lightly sweetened whipped cream, if you’re Deb.

Do ahead: Cake is even better a half- to a full day later, when the strawberries marry with better with the cake. I like to leave the cake uncovered at room temperature so it doesn’t get sticky on top.

Appetizer Vegetarian · Do-ahead · Vegan

Smoky Carrot Dip

May 24, 2022September 7, 2022 Belinda

Photo By Michael Graydon + Nikole Herriott for Bon Appetite

Sweet and smoky roasted carrots are blended with chickpeas, almonds, lemon juice, garlic, and herbs. It’s the perfect companion to seeded crackers or good bread. Make sure the carrots are tender to their core before you pull them from the oven for the smoothest possible texture.

Makes about 3 cups
½ cup skin-on almonds
2lb. carrots, trimmed, peeled
2 Tbsp. plus ½ cup extra-virgin olive oil; plus more
2½ tsp. kosher salt, divided, plus more
2 garlic cloves
½ cup canned chickpeas
3 Tbsp. (or more) fresh lemon juice
1 tsp. freshly ground black pepper
¾ tsp. hot smoked Spanish paprika
½ cup coarsely chopped parsley, plus leaves for serving

Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes. Let cool; set aside.

Cut any thick carrots in half lengthwise, then slice all carrots crosswise into 4 pieces. Toss on a parchment-lined baking sheet with 2 Tbsp. oil and 1 tsp. salt. Spread carrots out evenly on baking sheet and roast, stirring once or twice, until very tender and starting to shrivel and brown (but not char), about 1 hour.

Transfer carrots to a food processor; add garlic, chickpeas, lemon juice, pepper, paprika, chopped parsley, ½ cup oil, 1½ tsp. salt, and reserved almonds. Process, adding more oil as needed, until mixture is almost completely smooth. Taste dip and add more lemon juice and/or salt if needed.

Transfer dip to a small bowl, drizzle with more oil, and top with parsley leaves.

Do Ahead: Dip can be made 1 week ahead. Cover and chill.

Appetizer Vegetarian · Dairy-free · Do-ahead · Gluten Free · Rice · Vegan · Vegetable sides · Vegetable-related

Greek-style stuffed tomatoes

May 18, 2022September 7, 2022 Belinda

Serves 4

1/2 cup/ 100g wholegrain rice
1lb 5oz/600g medium-large tomatoes
½ red onion, finely chopped
5 tbsp extra virgin olive oil
2 small zucchini (about 100g), finely diced
2 garlic cloves, finely chopped
1 tbsp tomato purée
2 tbsp shredded mint leaves
2 oregano sprigs, leaves chopped

Preheat the oven to 325F/160°C.
Put the rice in a pan, cover with water, bring to the boil over a medium-high heat and simmer for 18 minutes, then drain. Meanwhile, cut the tops off the tomatoes, then use a teaspoon to scoop out the insides into a pitcher, leaving the shells intact. Arrange the shells in a small/medium baking dish in which they sit snugly.

Fry the onion in 2 tbsp oil in a pan over a low-medium heat, stirring, for 5 minutes. Add the zucchini, turn the heat up slightly and cook for 5 minutes more. Add the garlic and tomato purée, cook for a minute, then stir in the reserved tomato pulp and the par-cooked rice. Simmer, stirring often, for a few minutes, until the mixture has the consistency of a loose risotto. Remove from the heat, stir in the herbs and season.

Spoon the rice mixture into the tomatoes, filling them generously. Replace the tomato tops, drizzle with the remaining 3 tbsp oil and bake for 1 hour, until very tender and the rice is cooked through.
Serve with a green salad, if liked.

Appetizer Vegetarian · Nuts

Whipped goat’s cheese & roasted grape toasts

May 18, 2022 Belinda

Sweet roasted grapes and creamy goat’s cheese come together superbly in this fabulous vegetarian lunch or starter

Serves 2 but can be augmented

6oz sweet red seedless grapes
1 tbsp olive oil
½ tbsp balsamic vinegar
2 oz walnuts
5oz soft goat’s cheese
3 tbsp goat’s milk yogurt (or Greek yogurt)
½ unwaxed lemon, zest
4 thick slices sourdough or another good quality bread, toasted
3 lemon thyme sprigs, leaves picked

Preheat the oven to 350F/180 °C, gas mark 4.
Toss the grapes, oil, vinegar, and a pinch of salt in a small roasting tin and roast for 8 minutes. Shake the tin to turn the grapes, then put the walnuts on a separate baking tray and add to the oven with the grapes for a further 8 minutes, until the grapes are soft and juicy, and the walnuts toasted. Set both aside to cool.

Use a wooden spoon to beat together the goat’s cheese, yogurt and lemon zest; season. Spread over the toasted bread and top with the grapes and any roasting juices, the broken walnuts and the thyme leaves.

Cook’s tip
The roasted grapes work in both savory and sweet dishes (omit the salt if serving as a dessert). Try them in a feta salad or spooned over vanilla ice cream.

Appetizer Vegetarian

Baked feta with honey & dukkah

May 18, 2022May 18, 2022 Belinda

Move over camembert, baked feta is in town. Martha Collison’s delicious recipe is soft and squidgy, with a sweet, crunchy topping. Serve with warm pitta or flatbreads and a crisp, dressed salad.

Serves 4

7oz/200g pack feta
2 tbsp clear acacia honey
1 tsp olive oil
2 tsp Dukkah spice
Pita or flatbread or something similar, to serve

Preheat the oven to 400F/200ºC.
Place the feta block in a small roasting tin. Drizzle with the honey and olive oil until the whole block is coated, then sprinkle with the dukkah and season well.

Bake for 15-20 minutes, until the feta is soft and the top is crisp. When the cheese is almost ready, sprinkle the flatbreads or pita breads with water, place on a baking tray and bake for 2-3 minutes.
Serve immediately.

Dairy-free · Gluten Free · Salad · Vegan

Beet Slaw with Pistachios and Raisins

May 17, 2022May 17, 2022 Belinda

Joshua McFadden always dresses his salads with the acidic components first so the produce can absorb some of those flavors before being coated with oil. I love the pistachio butter that coats the plate and eventually turns into a creamy dressing when the juices from the beet slaw emerge.

Serves 4
2 garlic cloves, smashed and peeled
1/2 cup golden raisins
4 tbsp white wine vinegar
1 1/4 pounds beets, peeled and julienned. (Use a mix of colors if you can)
4 chopped scallions (optional)
3 tbsp fresh lemon juice
3/4 cup lightly packed flat-leaf parsley leaves
1/2 cup lightly packed mint leaves
1/2 tsp dried chili flakes
2 oz pistachios, roasted
Kosher salt and freshly ground black pepper
About 1/4 cup max, of extra-virgin olive oil

Pistachio Butter
1 cup (about 5oz) pistachios, lightly toasted
1/3 cup water
1 tbsp red wine vinegar
1 tsp kosher salt
3 tbsp extra-virgin olive oil

Combine the garlic, raisins, and vinegar in a large bowl and let sit for 1 hour.
Peel and cut the beets into fine julienne slices. (Yes, your hands will get stained, but the color fades quickly.)
Remove the garlic from the raisins and discard.
Add the beets, scallions, lemon juice, most of the parsley and mint (save the rest for finishing), and chili flakes.
Season with 1 1/2 teaspoons salt and lots of black pepper and toss. Let it sit for about 5 minutes and then taste—the slaw should be tart, spicy, peppery, and sweet. Adjust the seasoning, if necessary, then add up to 1/4 cup olive oil. Toss and taste again.

To make pistachio butter:
Process the pistachios in a food processor to get them as fine as possible. With the motor running, pour in the water, vinegar, and salt and process until smooth, scraping down the sides as needed.
Again with the motor running, drizzle in the olive oil. Taste and adjust with more salt or vinegar. Store in the fridge for up to 10 days.
To serve, spread a layer of pistachio butter onto each plate and top with the slaw. Finish with the reserved fresh herbs, scattered pistachios and a drizzle of olive oil.