Tom Kha Gai. The world’s best soup!

February 25, 2014January 7, 2017 Belinda

This is one of my “desert island” foods. I am absolutely addicted to this soup and these flavors. The bright, clean taste of lime, ginger and cilantro and the exotic coconut milk and red curry paste is divine.
Red curry paste is available online on Amazon and this particular brand is the best and will keep in the fridge for months. They also have green and yellow pastes. I have all three on the go all the time.
If you don’t have the Keffir lime leaves, then use lime zest, but I highly recommend you go out and buy a Keffir lime tree and keep it in a pot. There is nothing like the flavor of those leaves.

1 tbsp coconut oil
2 tbsp grated fresh ginger
1 stalk lemon grass (pound the white ends to release the flavor)
2 tsp or more, of red curry paste
4 cups chicken broth
3 tbsp Thai fish sauce (Asian section in supermarket)
1 tbsp coconut or palm sugar. (optional)
3 (13.5 oz ) cans coconut milk
1lb chicken breast sliced thin
1/2 lb fresh shitake mushrooms, sliced
2 tbsp fresh lime juice
2 Keffir lime leaves, very finely chopped, or the zest of 1 lime
1/4 cup chopped fresh cilantro
salt, to taste

Heat the oil in a large pot over medium heat.
Saute the chicken pieces till done, add the ginger, lemongrass and curry paste and cook, stirring for 1 minute.
Stop, inhale, the aroma!
Slowly pour the chicken broth over the mixture, stirring cnstantly.
Stir in the fish sauce and coconut sugar and simmer for 15 minutes.
Stir in the coconut milk and mushrooms and cook and stir until the mushrooms are soft, abut 5 mins.
Stir in the lime juice, and zest or finely sliced (julienned) Keffir lime leaves.
Season with salt, garnish with cilantro.

Serve!

Asian flavors · Pasta · Vegan · Vegetarian pasta

Eggplant and buckwheat (soba) noodle salad

January 25, 2014February 8, 2016 Belinda

I just LOVE soba noodles and Asian flavors. I think I have some other recipes on this blog for soba noodle salads, but this is another variation and is a very quick meal to make

Serves 4 to 6

1/4 oz dried shitake mushrooms
3/4 lb buckwheat (soba) noodles
2 tsp sesame oil
3 tbsp tahini
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp honey
2 tbsp lemon juice
3 tbsp peanut oil
2 Japanese eggplants, cut into very thin strips
2 carrots, julienned
10 scallions, cut diagonally
6 fresh shitake mushrooms, thinly sliced
1 cup roughly chopped cilantro leaves for garnish
1 tbsp toasted sesame seeds for garnish

Soak the dried shitake mushrooms in 1/2 cup hot water for 10 minutes.
Drain, reserving the liquid.
Discard the woody stems and finely slice the caps.

Cook the noodles in a saucepan of boiling water for 5 minutes or until tender.
Rinse under cold water, then toss with 1 tsp of the sesame oil.

Combine the tahini, light and dark soy sauces, honey, lemon juice, 2 tbsp of the reserved mushrom liquid and the remaining sesame oil in a food processor until smooth.

Heat 2 tbsp peanut oil in a wok over high heat. Add the eggplant and cook, turning often, for 4 to 5 minutes or until soft and golden.
Drain on paper towels.

Heat the remaining oil.
Add the carrots, scallions and fresh and dried mushrooms.
Cook, stirring constantly, for 2 minutes or until just softened.
Remove from the heat and toss with the noodles, eggplant and dressing.

Garnish with the cilantro and sesame seeds

Poultry

Chicken “Gloria”

December 7, 2013February 7, 2016 Belinda

There is something about this dish. I always hesitate before putting recipes on my blog with any form of tinned soup in them, but this is just way too good not to and it’s “gloriously” delicious and comforting.

3 boneless, skinless chicken breasts, trimmed and filleted in half lengthways
1/3 cup flour
2 tbsp butter
3 tbsp vegetable oil
1 8oz container of fresh sliced mushrooms
1/2 cup sherry
1 small can condensed cream of mushroom soup
1/2 cup whole milk
6 slices of Muenster cheese
3 tbsp chopped fresh italian parsley
salt and pepper

Preheat the oven to 350 F

Season the chicken with salt and pepper on both sides, dredge lightly in flour to coat both sisdes. Shake off the excess.
Add oil to a frying pan and brown the chicken in batches on both sides. You don’t need to cook the chicken completely. It will finish cooking in the oven.
Transfer the chicken to a 9 x 13 inch baking dish.

Add the butter to the frying pan and let it melt over medium high heat. Add the mushrooms, season with salt and pepper and brown them until golden. Then add the sherry and cook for another minutes or two.
Add the creamy mushroom soup and milk and mix well.

Pour the sauce over the chicken breasts, cover with foil and bake in the oven for about 30 minutes.
Remove from the oven and top each piece of chicken with one slice of Muenster cheese. You can fold the cheese in half if it is too wide for the breast.

Place the chicken back in the oven, uncovered and broil for 1 to 2 minutes to brown the cheese.
Remove from the oven, top with the chopped fresh parsley and serve.

Dairy-free · Meat · Poultry

Chicken, sausage and whatever you have in the fridge traybake.

November 16, 2013February 7, 2016 Belinda

This is the most simple, stunning dish you can have in your repertoire. You can throw it together in minutes and let it roast and caramelize for about 45 minutes and your whole meal is on one roasting dish.

All you need is a very large bowl, at least 16” diameter (great to have anyway) and a large shallow baking tray, minimum 16” x 12” x 1”

The other day I was working and we only had 1 hour before needing to be downtown for a concert.
I took out my large bowl and started to throw stuff into it, tossed it all in olive oil and fresh herbs, some salt and pepper and spices and threw it all onto the baking tray, tossed it in the oven and 45 minutes later, we had a really stunning meal.

You can vary the meat and vegetables according to what you have in your imagination/fridge

Serves 4

Preheat the oven to 350 F

1 lb organic boneless, skinless chicken thigh, each cut into 3 chunks (Don’t use breast, as it gets too dry)
1lb of sausage you like, chorizo, Sweet Italian, Spicy Italian, cut into 1 inch pieces
2 large onions, red or white, cut into 1 inch chunks
As many cloves of garlic as you want, peeled, and half of them crushed and half of them left whole
A yellow, red and/or orange pepper, cut into 1 inch chunks
1 lb cherry tomatoes, some halved, the others left whole
3 zucchini, cut into 1 inch chunks
1 eggplant, cut into 1 inch chunks
8 oz baby crimini mushrooms,
8 oz Brussel sprouts, halved
1/2 butternut squash, or 2 cups in 1” cubes
Very small potatoes, or cut up ones, as they need to cook till tender

Throw all this into the large bowl and toss together with;

1 tsp paprika, sweet, hot or smoked, depending on your preference
2 good handfuls fresh basil, torn
A good amount of Kosher salt and freshly ground black pepper
2 tsp dried oregano, or any other herb you fancy
Some dried chile, if you like a kick
Liberally glug in some really good olive oil, at least 1/4 cup

Mix it all together well so everything is well coated and then tip everything out onto the large roasting tray. Shake till it’s evenly distributed, then put into the oven until it’s starting to get browned and beginning to singe at the edges.
Remove from the oven, taste and re-season.

* Some crumbled feta or blue cheese can also go over everything in the last 15 minutes of cooking

You will start playing around with the flavors and ingredients, trying different combinations, vegetarian, more meat, less vegetables…. The worlds your oyster on this dish!

Poultry

Creamy chicken with butternut squash and porcini

October 31, 2013February 7, 2016 Belinda

Such rich, earthy flavors with tender moist chicken and a creamy, smooth sauce.
This can be prepared the day before then popped back in the oven to heat through before your guests arrive.

Serves 4

1/2 oz pack of dried porcini mushrooms
3 1/2 lbs whole organic chicken legs or thighs (I used boneless, skinless chicken thighs which worked well)
1 lemon, halved
2 tbsp olive oil
2 tbsp butter
1 small onion , finely chopped
10 oz butternut squash, peeled, seeded and cut into 1/2 inch cubes
4 oz chestnut mushrooms, roughly chopped
10 fl oz carton heavy cream

Soak the porcini mushrooms in 1/2 pint of hot water for 30 mins.
Skin the chicken (if it isn’t already) and rub the cut side of the lemon over them.
Heat the oil in a heavy pan, large enough to hold all the chicken in one layer
Add the chicken and brown on both sides. Transfer to a heavy casserole dish with a lid.

Heat the oven to 350 F
Melt the butter in a medium pan. When it stops foaming, add the onion and 1 tsp salt, then saute until pale gold.

Meanwhile, remove the porcini from the water (saving the water) and rinse well. Pat dry and chop small. Strain the water through a sieve, stopping before the last spoonful.

Add the porcini and butternut squash pieces to the onion and saute for 5 minutes.
Add the fresh mushrooms and cook for 5 minutes more, stirring frequently.
Stir in the cream, 4 – 5 tbsp of the porcini water and seasoning if you wish.
Simmer uncovered for 10 to 12 minutes until slightly reduced, then pour over the chicken.

Cover and cook in the oven for 30 to 40 minutes, turning the chicken once or twice and adding a few spoonfuls of water or chicken broth if the sauce becomes a little dry.

Asian flavors · Fish

Five spice fish

October 27, 2013January 10, 2016 Belinda

This is so full of flavor, spicy, sweet and sour all at once and really quite simple. Also pretty low in calories and ready in minutes.

Serves 4

4 white fish fillets, such as cod, sea bass, halibut, flounder, sole (about 6 oz each)
1 tsp Chinese 5-spice powder
4 tsp cornstarch
1 tbsp sesame oil or sunflower oil
3 scallions, shredded
1 tsp fresh ginger, finely chopped
5 oz button mushrooms, sliced
4 oz baby corn, sliced
2 tbsp soy sauce
3 tbsp dry sherry or apple juice
1 tsp sugar
salt and pepper

Mix the cornstarch and 5-spice powder together and toss the fish in the mixture to coat.

Heat the oil in a frying pan or wok and stir fry the scallions, ginger, mushrooms and corn for about 3 to 5 minutes.
Add the fish and cook for 3 to 5 minutes, turning once.

Mix together the soy sauce, sherry and sugar then pour over the fish.
Simmer for about 4 minutes, (you can cover the pan for some of the time, if you need to) adjust the seasoning, then serve with noodles, stir fried vegetables or plain steamy white rice

Appetizer Vegetarian · Appetizers

Portobello “fries” with truffled aioli

October 23, 2013February 7, 2016 Belinda

This addicting recipe is from the great Eric Ripert” chef at my favorite fish restaurant, Le Bernadin.

Serves 8

The fries

8 Portobello mushrooms
3 eggs, lightly beaten
3 cups fine breadcrumbs
1 cup grated pecorino cheese
1 tsp dried thyme
1 1/2 tsp salt
2 tsp freshly ground pepper
1/2 cup all purpose flour
canola oil for frying

The truffled aioli

2 egg yolks
1/4 cup fresh lemon juice
1 tsp minced garlic
1 cup canola oil
1/2 cup olive oil
2 tbsp white truffle oil
fine sea salt and freshly ground black pepper

Trim the stems of the mushrooms, remove the gills and gently wipe the caps with a damp cloth.
Cut the Portobello caps into 1/2 inch strips

Combine breadcrumbs, cheese, thyme, salt and pepper in a shallow dish. Toss the mushrooms “fries” in flour to coat evenly, then dip into the egg and roll in the breadcrumbs.

Heat about 1 inch of oil in a large skillet over medium heat. Working in batches, place the breaded mushrooms strips in the hot oil and cook on all sides until golden brown, 3 – 4 minutes.
Transfer to a paper lined tray.

To make the aioli;

Combine the egg yolks, lemon juice and garlic in a blender, turn the blended on medium and drizzle the canola oil and olive oil into the blender in a steady stream until emulsified into the eggs and is fully incorporated.
Season with truffle oil, salt and freshly ground pepper.

Meat

Roasted sausages with grapes and chestnuts

October 13, 2013February 8, 2016 Belinda

Now Fall is coming, I think of roasted and baked dishes, especially this one with the woodsy flavor of the roasted chestnuts and sticky sweetness of the grapes along with the divine sausages. Some simple mashed potato would suffice here.

Serves 4

8 good quality pork sausages
7 oz cooked vacuum packed chestnuts
10 oz Portobello mushrooms, cut into thick chunks
9 oz sweet seedless grapes
1 large onion, cut into half moon shaped wedges
2 celery stalks, finely chopped
1 whole garlic bulb, all the cloves separated but not peeled
10 tbsp extra virgin olive oil
4 good sprigs rosemary
2 bay leaves
10 fl oz red wine
salt and pepper

Preheat the oven to 375 F

Put everything except the red wine into a broad, shallow ovenproof dish.
Turn the ingredients over so that they get coated in the olive oil. Using a wooden spoon, crush about half of the grapes so they release their juices into the pan.
Put into the oven and roast for 25 minutes.
Put in the red wine, mix well and cook for another 25 minutes or so. You can turn the sausages halfway through the cooking so they get colored on both sides.
The sausages and vegetables will cook and brown beautifully and the wine will reduce, leaving you with a gorgeous dark and bubbling dish.