Chocolate-ginger refrigerator squares

July 12, 2019September 7, 2022 Belinda

Don’t you just love cookies you don’t have to “cook”?
We are living with an upstairs temporary kitchen and only a toaster oven for 6 months while our kitchen/dining room is being remodeled, so this recipe is a real winner. Aside from the ease of “cooking” I am a ginger freak.
Recipe c/o the great BBC Good Food website.

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11 oz ginger cookies, roughly crushed
8 oz crystallized stem ginger, finely chopped or the stem ginger in syrup, drained and finely chopped. The more gingery you like it, the more you can add!
11 oz plain 70% to 85% chocolate of a good quality like Lindt.
3.5 oz butter, diced
3.5 oz golden syrup ( I get this on Amazon, but you can probably substitute with honey or corn syrup)

Line a 8″ by 11.5″ tin with baking parchment.
Mix the cookies with most of the ginger, then set aside.
Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally, until smooth and glossy.
Pour this over the cookie and ginger mixture and mix together well.

Tip the mixture into the prepared tin and sprinkle over the reserved ginger (whether you’re using crystallized or drained ginger), then flatten the top lightly – it doesn’t need to be completely smooth.
Chill for at least 2 hrs, or overnight, before cutting into small squares.

Asian flavors · Gluten Free · Pasta · Salad · Vegan

Cucumber-Mango Miso Noodle Bowl

July 1, 2019 Belinda

This lovely recipe comes from the food blog “Love & Lemons”

“The tangy miso-peanut sauce is the real star – it’s also become a go-to recipe lately because its ingredients are so easy to keep on hand. Miso paste lasts about 1 year in the fridge, and I store my fresh ginger in the freezer. Peanut butter, garlic, and limes are all regulars in my kitchen.

The second time I made this I added tofu on top to make it a bigger meal – the tofu is not pictured here, but I’ve included a recipe below.
This recipe serves 3 on its own or 4 if you add the tofu (or whatever protein you like – chicken, shrimp, salmon, etc).

If you don’t have vermicelli rice noodles, brown rice stir fry noodles (the flat, thicker noodles) work well here. Pasta would also be fine in a pinch.

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6 ounces rice vermicelli noodles (or any noodle you like)
4 Persian cucumbers or 1 large English cucumber, thinly sliced
¼ cup chopped scallions
1 ripe mango, diced
½ jalapeño pepper, thinly sliced or minced
5 lime slices (1 for squeezing, 4 for serving)
Extra-virgin olive oil or sesame oil, for drizzling
⅓ cup chopped cashews, toasted
¼ cup torn fresh mint
Sea salt

Protein of choice, or (see baked tofu recipe below)

Peanut-miso sauce
3 tbsp peanut butter
1 tbsp white miso paste
1 tbsp minced fresh ginger
1 garlic clove, minced
1½ tbsp fresh lime juice
2 to 4 tbsp warm water

Make the peanut-miso sauce:
In a small bowl, whisk together the peanut butter, miso paste, ginger, garlic, and lime juice. Whisk in the warm water, as needed, until the sauce is a drizzle-able consistency. Set aside.

Combine the cucumbers, scallions, mango, and jalapeño in a bowl with a few pinches of salt and a squeeze of lime. Toss and set aside.
Cook the rice noodles according to the package directions. Drain and rinse under cold water. Toss with a bit of olive oil or sesame oil to keep the noodles from sticking together.
Assemble the bowls with the rice noodles, cucumber mixture, cashews, mint, generous drizzles of the peanut-miso sauce, and tofu, if using. Serve with lime slices and extra sauce on the side.

Baked Tofu
14 oz extra-firm tofu
extra-virgin olive oil, for drizzling
tamari, for drizzling
sea salt and freshly ground black pepper
sriracha, for drizzling

Preheat the oven to 400°F and line a large baking sheet with parchment paper. Pat the tofu dry and cut into 1-inch cubes.
Place on the baking sheet and toss with drizzles of olive oil, tamari and pinches of salt and pepper.
Bake for 17 to 20 minutes, or until golden brown around the edges.
Remove from the oven, toss the tofu lightly with sriracha, and return it to the oven for 2 more minutes.

Asian flavors · Salad

Asian shrimp and cabbage salad

July 1, 2019 Belinda

By MELISSA CLARK
An appealing combination of shrimp, carrots, cucumbers, peanuts and cilantro in a spicy Asian dressing makes this salad fresh-tasting and ever so slightly addictive.

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Serves 6

1 pound medium shrimp, shelled and deveined
3 tbsp extra-virgin olive oil
1 1/2 tbsp Asian fish sauce
Finely grated zest and juice of 1 lime, plus lime wedges for serving
1 tbsp light brown sugar
1 tsp Thai red curry paste
1 small shallot, very finely chopped
1/2 small green cabbage, cored and finely shredded (6 packed cups)
2 carrots, julienned
2 Kirby cucumbers, very thinly sliced
1 cup unsalted roasted peanuts, coarsely chopped
1 cup cilantro leaves

Step 1
Bring a large pot of salted water to a boil and fill a bowl with ice water.
Add the shrimp to the boiling water and cook until pink and curled, about 1 minute.
Drain the shrimp and transfer them to the ice water to cool.
Drain and pat dry.

Step 2
In a large bowl, whisk the olive oil with the fish sauce, lime zest, lime juice, brown sugar, red curry paste and shallot.
Add the cabbage, carrots, cucumbers and shrimp and toss until evenly coated.
Let stand at room temperature for 20 minutes, until the cabbage is very slightly wilted.
Toss the salad, top with the peanuts and cilantro and serve with lime wedges.

The Asian dressing can be refrigerated overnight.

Appetizer Vegetarian · Vegetable sides · Vegetable-related

Spicy black bean, corn and avocado tacos

June 24, 2019 Belinda

Ripe summer corn is so delicious, so fresh, and so full of flavor, you can literally enjoy it raw. Filled with black beans, avocado, and raw corn marinated in bright lime juice along with jalapeño, cilantro, and toasted nuts and seeds, these hearty tacos make a great side to your BBQ meat.

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Serves 4

1/4 cup hazelnuts, coarsely chopped
1/4 cup raw pumpkin seeds
2 ears of corn, shucked
1 medium jalapeño, seeded, finely chopped
1 tsp crushed red pepper flakes
1/4 cup chopped cilantro, plus more for serving
5 tbsp olive oil, divided
5 tbsp fresh lime juice, divided, plus lime wedges for serving
1 1/4 tsp kosher salt, divided
1 red onion, coarsely chopped
2 (15-ounce) cans black beans, rinsed, drained
1 tbsp ground cumin (preferably roasted, but don’t worry if you don’t have any)
12 small corn tortillas
1/2 cup sour cream
1 large avocado, thinly sliced

Toast the hazelnuts and pumpkin seeds in a medium skillet over medium heat, tossing occasionally, until golden brown, 8–10 minutes.

Meanwhile, slice the corn off cobs into a large bowl (you should have about 2 cups kernels).
Add the toasted nuts and seeds, jalapeño, red pepper, 1/4 cup chopped cilantro, 1/4 cup oil, 3 Tbsp. lime juice, and 1/2 tsp. salt; toss to combine.

Heat the remaining 1 tbsp oil in a medium skillet over medium.
Add onion and cook, stirring, until onion starts to release moisture and turns translucent, 4–5 minutes.
Add the beans, cumin, 1/3 cup water, and remaining 3/4 tsp. salt. Cover and cook until liquid is reduced and beans soften, about 5 minutes.
Uncover, add 1/3 cup water, and use the back of a fork to mash up about half of beans.

Working one at a time, warm tortillas with tongs directly over a gas burner over medium heat, turning often, until lightly charred and puffed in spots, about 45 seconds per side. (Alternatively, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm.

Whisk the sour cream and remaining 2 tbsp lime juice in a small bowl. Fill the tortillas with the bean mixture, then top with the corn salsa, avocado, and cilantro leaves.
Drizzle with sour cream mixture and serve with lime wedges alongside.

Do Ahead
Corn salsa and beans can be made 3 days ahead; store separately, cover, and chill. Bring corn salsa to room temperature. Reheat beans in skillet before serving.

Asian flavors · Dairy-free · Gluten Free · Salad

Crispy Potato Salad with Chiles, Celery, and Peanuts

June 24, 2019July 23, 2019 Belinda

As the 4th July gets close, I’m thinking about interesting salads, in fact with the warmer weather and the fact that we are about to start a 6 month remodel, I’m definitely thinking salads with a difference!

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2 pounds baby fingerling potatoes, sliced crosswise ¾ inch thick
Kosher salt
3 tbsp vegetable oil
2 red chiles (such as serrano or Holland), thinly sliced
1 garlic clove, finely grated
½ cup unseasoned rice vinegar
2 tsp light brown sugar
1 tsp finely grated peeled ginger
½ cup unsalted, roasted peanuts, coarsely chopped
2 celery stalks, sliced in half lengthwise, thinly sliced on a diagonal, plus ½ cup celery leaves
1 cup coarsely chopped cilantro
½ cup torn mint leaves

Place the potatoes in a large pot and pour in cold water to cover; season with salt. Bring to a boil; reduce heat and simmer until tender, 10–15 minutes. Drain; let cool.

Heat the oil in a large skillet over medium-high. Cook potatoes, tossing occasionally, until golden brown and crisp, 8–10 minutes; season with salt.

Meanwhile, bring the chiles, garlic, vinegar, brown sugar, and ginger to a simmer in a small saucepan over medium-low heat, stirring, until sugar dissolves, about 2 minutes.

Toss the potatoes, warm vinegar mixture, and peanuts in a large bowl; let cool slightly. Add celery, celery leaves, cilantro, and mint and toss again to combine. Taste and season with salt if needed.

Do Ahead: Potatoes can be boiled 1 day ahead; cover and chill.

Asian flavors · Dairy-free · Do-ahead · Fish · Gluten Free

Miso marinated black cod

June 8, 2019September 7, 2022 Belinda

This is my most favorite dish to have in a Japanese restaurant. The fish is rich, buttery and just falls apart. This recipe from the great chef, Nobu, is all you will ever need. Please note the length of time for the marinade!

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SERVES 4

1/4 cup sake
1/4 cup mirin
4 tablespoons white miso paste
3 tablespoons sugar
4 black cod fillets, about 1/2 pound each

2 to 3 days beforehand, make the miso marinade and marinate the fish.

Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk.
When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn’t burn on the bottom of the pan.
Remove from heat once the sugar is fully dissolved. Cool to room temperature.
Pat the black cod fillets thoroughly dry with paper towels.
Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap.
Leave to marinate in the refrigerator for 2 to 3 days.

To cook the fish:
Preheat oven to 400°F. Heat an oven-proof skillet over high heat on the stovetop. Lightly wipe off any excess miso clinging to the fillets, but don’t rinse it off.
Film the pan with a little oil, then place the fish skin-side-up on the pan and cook until the bottom of the fish browns and blackens in spots, about 3 minutes.
Flip and continue cooking until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.

Accompaniments · Breakfast · Do-ahead · Gluten Free

Homemade pasture-raised butter

June 1, 2019September 7, 2022 Belinda

There’s nothing like fresh butter made with high-quality ingredients. It’s so smooth and rich, that straight out of the churn it tastes just like ice cream. It really is that good. Nothing better!

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All butter is great, but some butter is truly extraordinary. What gives it superior status? It’s got to be fresh, and it must be from pasture-raised cows. Because butter is a product of cream, the quality of the milk matters. Cows that have been happily munching grass produce richer, sweeter tasting milk and cream—which translates into better butter. If you’ve ever followed a pastured dairy through the seasons, you’ll probably notice a difference in the product: Butter is paler in color and less rich in the winter months, when the cows eat hay (a.k.a. dried grass). Once the fields turn green and the cows get to eat fresh grass, the butter becomes daffodil-yellow and has a vegetal sweetness.

The first thing you’ll need is room-temperature really good quality cream from pasture-raised cows. Being room temperature it will process faster and will be easier to work with.
Once it’s ready, place the cream in the bowl of your food processor, being sure to leave enough room for it to agitate without splashing out the top or sides. Keeping it below the halfway line is a good rule of thumb.

I have a 12-cup food processor at home, and find that a quart of cream is just the right amount.

Make sure that the top is securely locked in place, then let ‘er rip. The cream will whirr around the bowl, thickening and transitioning to whipped cream (feel free to stop the machine at this point and sneak a taste), then “breaking” before finally separating into milk solids and buttermilk. The butter will look like delightful little yellow clouds swimming in a cloudy sea.
The whole process takes five minutes or less with a small batch.
Set a fine mesh sieve over a mixing bowl or glass measuring cup and pour the milk solids and buttermilk into the sieve. The bowl or measuring cup will catch the buttermilk.
Save it and use it for pancakes or scones.

Rinse It Out

To finish the butter, rinse it under cool water, gently moving it around the sieve with a mixing spoon.
You’re rinsing off the residual buttermilk, and this is important because the more thoroughly you rinse, the longer your butter will last. Continue rinsing until the water runs clear, then let the butter drain in the sieve. You can also use a spoon or clean hands to work out any excess liquid, which, if left in, could also turn the butter rancid quicker. Commercially-produced butter is washed with either a chlorinated rinse or lactic acid to help preserve it. That means your homemade batch will never keep as long as the store-bought version, but making sure it’s squeaky-clean helps.

Take It With a Grain (or More) of Salt

If you choose not to salt your butter, know that it will turn faster. (It’s essentially just more concentrated heavy cream. Salt helps preserve it.)
If you are salting, add a little bit at a time and taste as you go. You can always add more, but it’s impossible to fix a too-salty butter.
A fine-grain salt will incorporate into the butter better, but a flaky sea salt will impart intense bursts of salinity. I’m a fan of both; it just depends on my mood.

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Dairy-free · Gluten Free · Vegan

Red quinoa salad with mango, lime & ginger

June 1, 2019 Belinda

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1 cup red quinoa
1 cup snap peas, stem removed
1/2 cup cashews, (roasted, unsalted)
5 -6 scallions, rinsed and trimmed
2 mangoes, peeled
1–2 serrano chilies (or Thai bird chilies or jalapenos — whatever hot chilies you like best)
an inch-long (or slightly bigger) knob of ginger, peeled
kosher salt and pepper to taste
1/3 cup extra-virgin olive oil
1 to 2 limes, juiced

Bring a large pot of water to a boil.
Meanwhile, place the quinoa in a fine-meshed sieve and rinse under cold water. When the water comes to a boil, add the quinoa and simmer for 9 minutes.
Drain in a fine-meshed sieve and run under cold water until cool. Set aside to dry.
Meanwhile, prepare the remaining ingredients:
Slice the snap peas on a bias and set aside.
Roughly chop the cashews.
Slice the scallions (white and light green portions) thinly.
Slice down around the pit of the mango to remove, then dice the flesh.
Remove the seeds from the chilies, then finely dice.
Grate the ginger on a box grater or finely dice with a knife or purée in a food processor. You need about a tablespoon (or more or less to taste) of minced ginger flesh/juice.
Place the drained and dried quinoa into a large mixing bowl.
Season all over with salt (I used one teaspoon kosher salt to start) and pepper to taste.
Add the snap peas, cashews, scallions, chilies, mangoes (or not if you have time to let the salad marinate in the fridge for a bit), minced ginger, olive oil and about two tablespoons of lime juice to the bowl.
Toss and taste. Adjust seasoning as necessary.
I added two more tablespoons of lime juice and a pinch more salt. Let the salad marinate in the fridge for an hour, if possible.
Fold in the mangoes just before serving.