Curried Thai Stir Fry

I keep hearing about curry. Curry this, curry that, curry everything. Apparently Indian-style curries are becoming increasingly popular. Same goes for Thai food -- another of the "new" in things. Those of you who know me know that I'm not what you would call "trendy", but I couldn't resist... I combined Thai and Curry together as best I could and this dish was the result.

Now, when I cooked this, I used about 8 times the amount of pepper flakes listed in the recipe below. I figure that Thai food is supposed to be hot, so I took it up a notch. If you're sensitive to spices, just use the amount specified in the recipe and you'll be just fine.

The prep time is really where most of your time will be spent if you make this; a lot of chopping, dicing, etc. The actual cooking time is very short. Taste-wise, I was very happy with the outcome. I have yet to find a good presentation for stir-fry -- it's bright and colorful with a beautiful texture, but you really can't serve it in an elegant fashion.

Ingredients

Stir Fry Sauce:

Chicken simmering in my curry sauce (step 5)

• 1/2C Low Sodium Chicken Broth
• 2 tsp Corn Starch
• 1 1/2 tsp Curry Powder
• 2 tsp Soy Sauce
• 1/8 tsp Red Pepper flakes
• Juice of 1 lime
• 1 1/2 Tbs Fresh Grated Ginger
• 1 Tbs Hoisin
• 2 Tbs Sesame Oil

Veggies, etc:

• 3 Green Onions, thinly sliced
• 2 cloves of Garlic, minced
• 2C Broccoli florets
• 1 Green bell pepper, diced
• 1 Red bell pepper, diced
• handful of Sweet peas (in pod)
• 2/3C carrots, halved and shaved thinly
• 1 1/2 tsp Olive Oil
• 6 oz Boneless, skinless chicken breast, roughly cubed
• 1 bunch of Watercress leaves

Method

1. Stir together the sauce ingredients; set aside.
2. Heat a non-stick wok over medium-high heat. Add onions and garlic. Cook for 1 minute, then remove and set aside.
3. Add other veggies to the wok (except the watercress). Stir fry for 2-3 minutes, until heated through. Then remove and set aside. 
4. Add olive oil to the wok and increase heat to high. Add chicken and cook until no longer pink. 
5. Stir in the sauce. Allow it to reduce for about a minute. Then, after tossing, add veggies, onion, and garlic back into the wok. 
6. Stir fry another 2 minutes on high, tossing regularly. 
7. Turn off heat, then top with watercress and lime juice. (remove from the pan to avoid wilting the watercress, like I did)
8. Serve (on Herbed Jasmine Rice, optionally)

Served with the Herbed Jasmine Rice

Sensational Shrimp Scampi



Finished shrimp scampi

Easiest seafood dish. Ever. Seriously. And yet, this is fun to make and looks impressive if you throw in a few little tricks for pizazz...

I had been craving seafood for a couple of weeks and finally got around to deciding what to make. Prior to making this, I had never deveined or shelled a shrimp. Once I figured out how to do that, the rest was a piece of cake. I looked around for different recipes and combined some of the things I liked from each; then I did what I usually do -- wing it. The result was pretty kick-ass!  Here's how I did it:

Ingredients

• 1 1/2 pound jumbo shrimp, shelled and deveined
• Kosher salt and freshly ground black pepper
• 2 Tbs unsalted butter
• 2 tsp minced garlic
• 1/4C dry white vermouth
• 1/4C dry white wine
• 1/2 tsp Oregano, crushed
• 1 shallot, brunoised
• 3 Tbs Brandy
• 1 Tbs freshly squeezed lemon juice
• 2 tsp finely chopped flat-leaf parsley leaves
• 1/4 tsp grated lemon zest

Method

Step 5 - Flambe! Do ya feel lucky?!

1. Melt butter in a large saute pan over medium heat. Once the foaming has abated, increase heat to high and add shrimp all at once, making sure each one is in full contact with the base of the pan. Season with salt and pepper (more than you would normally use)
2. Sear for about a minute, then add the garlic, beginning to stir everything together with tongs. Cook about another minute, then start flipping the shrimp.
3. Add the vermouth and white wine, slowly. Keep the heat high and allow it to reduce for around a minute. 
4. Squeeze in lemon juice, oregano, and fine diced shallot,  then add the zest. Stir, then flip the shrimp, making sure the liquid has a chance to coat all surfaces of the shrimp. Allow to cook another minute or so.
5. (Now here's the tricky/ flashy part)   Add the brandy. As you begin to smell it boiling up and see thin, gray vapors rising from the pan, light a match and wave it quickly through the vapors, thus igniting it (flambe!!) 
6. Lightly shake the pan contents about without spilling. Continue to do this until the flames die down. 
7. Add the flat leaf parsley, then take your pan and put it under a hot broiler for 1.5-2 minutes to finish. 
8. Season again (lightly) with salt and pepper
9. Serve.

Trust me, the flambe part of this dish is pretty awesome! I don't know why, but it's just impressive looking and people tend to really like it. The brandy is a subtle flavor, if done properly, but it helps to scale back the sharpness of the lemon and vermouth into a much deeper, richer sauce. Just don't burn yourself or reduce your house to ashes trying to flambe if you're not confident you can pull it off -- just let the alcohol cook off the traditional way, if you'd rather; it only takes an extra minute or two.

I promise, making this recipe at home tastes better than the mass-produced, butter-laden dish of greasy decapod crustaceans served as "shrimp scampi" at most chain restaurants. Not to pat myself on the back or anything... 

Anti-Valentine's-Day Chocolate Peanut Butter Cups

White chocolate and "dirty tuxedo" peanut butter cups

This year, I'm boycotting Valentine's Day. I'm not in the spirit. The only thing I will miss is all the chocolate, even though I'm not generally the one receiving it. So, not being one to deprive myself, I decided to make some chocolate. And not just any chocolate, but chocolate peanut butter cups. 

Beginning the tempering process

Last time I tried to make chocolate peanut butter cups, they came out like a chocolate cow turd. I didn't temper the chocolate properly and used a mold that was way too big. So, as always, I started researching the chocolate making process, endeavoring to find what I had done (or not done) wrong. As it turned out, my mistakes were pretty small, but made a huge impact on the final product.

I went to a local restaurant/bakers' supply and picked up a candy thermometer, along with a smaller mold. You see, the trick to making chocolate "snap" when broken and hold its shape is called "tempering."

Beautifully tempered chocolate

For an in-depth breakdown on what tempering is or how it's done, click here. Long story short, you slowly heat the chocolate in a double-boiler until it reaches about 110-115 degrees. You then cool it to around 95-100 degrees. Never EVER should your chocolate be heated above 130 degrees, which causes scorching and disgusting tasting mucky chocolate. Trust me, I know first hand. You'll note the thermometer in the photo above-- very necessary item.

I also picked up a piping bag, commonly used to apply frosting to cakes and such. I set one bag up with my tempered chocolate and the other with some peanut butter. Simple enough, right?

So here's how it went down:

Peanut butter added to mold

1. Temper chocolate
2. Pipe small amount of chocolate into the base of each mold
3. Allow it to set in the freezer for about 5-10 mins
4. Pipe in peanut butter, making sure it stayed relatively flat and in the center of the mold
5. Pipe chocolate on top
6. Allow it to set in the freezer for 10 minutes

The first batch came out terrific and I was feeling motivated, so I decided to make a couple of other kinds: white chocolate with semi-sweet drizzle and "dirty tuxedo." The dirty tuxedo consisted of a dark chocolate base, white chocolate top, and a butterscotch drizzle. 

Needless to say, I was feeling pretty accomplished! I mean really, how many guys do you know who actually make (not "buy" but "make") chocolate for you on Valentine's Day?! 

Answer:  None. They're not for Valentine's Day and they're not for you! They're Anti-Valentine's chocolates!  ;)

Chicken Breast with White Wine Cream Sauce and Capers

Man, I am getting really bad about updating this blog - partially due to pure, unadulterated laziness and partially because I was beginning to wonder if anyone was reading this thing. But, nonetheless, I'm back. I've been cooking up a ton of new dishes and I felt the need to share this one with you. Usually, I hate cooking chicken. Something about it just screams "bland" to me as I'm passing it by in the supermarket. Today something compelled me to overcome my prejudice and come up with something yummy.

Every so often when I'm watching Food Network or Cooking Channel, I see a recipe which includes capers. I had a vague idea of what capers were, but I had never used them. Apparently, they're used regularly in Southern Italian and Greek cuisine. Capers, as we know them, are actually the buds of the "Capparis spinosa" plant (or "caper bush"). They're often pickled and tend to taste rather salty and tangy. I figured I'd head on down to Trader Joe's and pick some up to see for myself.

After systematically scouring the entire store, isle by isle, I finally found my capers. Next to nuts and legumes. What kind of sense does that make?! But I digress...

Next, I had to think of a good way to incorporate these lovely little buds into a dish. As I was pondering, I thought of a dish I'd enjoyed a while back in a French Continental restaurant near Old Fair Oaks -- a marinated chicken breast with a gorgeous white wine sauce. Having never made a white wine sauce, I decided to give that a shot as well and throw some capers into it for good measure. I've seen a lot of watery-looking white wine sauces/reductions, so I decided to toss in some heavy cream toward the end to thicken it up and lighten the color. Here's that I came up with...

Floured up and ready to go!

Ingredients

• Salt and cracked black pepper, to taste
• 1/2 cup all-purpose flour
• 4 (6 ounce) skinless, boneless chicken breast halves (I used free-range organic)
• Extra Virgin Olive Oil, enough to cover the base of your saute pan 1/4" thick
• 1 cup dry white wine
• 1/2 cup heavy cream
• 1/8 cup lemon juice
• 1/4 cup cold unsalted butter, cut into pieces
• 4 tablespoons capers, drained
• Several large sprigs of rosemary

Method

• Combine flour, salt and pepper on a medium sized plate. Coat all sides of each chicken breast, then shake off excess.

Sizzling away...

** Optional:  You could, if so inclined, marinate the chicken overnight in something which would compliment the sauce's flavor profile. I'd recommend making it this way to start off, then branch out once you've tasted it. 

• Heat olive oil in a saute pan over medium-high heat.
• Add chicken and brown 4-5 minutes per side. Then remove, place on sheet tray, and add to 300 degree oven. Bake until internal temperature reaches 165 degrees. (Food safety first here, people!)    Meanwhile...
• Add white wine (slowly!) into the hot saute pan to deglaze (pulls up those little, brown flavorful bits). Add lemon juice and one whole sprig of rosemary into the liquid. Increase to high heat, then allow to reduce by about half. 

Reducing...

• Add the butter, stirring until fully incorporated (to avoid it separating). 
• Reduce heat to medium, then add capers, continuing to stir quite regularly. After about 2 minutes, then reduce heat to low/simmer and add cream. Remove the rosemary sprig and discard. 
• Stir often, allowing mixture to reduce until desired consistency is reached. Allow sauce to cool for about 3-5 minutes. 
• Plate the chicken, then spoon sauce over the breast. Garnish with small rosemary sprig and lemon zest.
• Serve and devour.

Hope you enjoy! It's actually a lot simpler to make than it sounds. Trust me on this one, it's worth it.  

Zuppa Tuscana

After a recent visit to the Olive Garden, my dad reiterated his affinity for their "Zuppa Tuscana." Every time we go there, he orders it. Without fail. Every time. I've been dabbling in soups for a bit, so I thought I'd try to recreate their soup recipe and see how it went.

As per usual, I went online to do some research. There were a plethora of custom variations available, but none seemed to be "dead on," so to speak. So I did what I usually do: take my favorite parts of each recipe, combine them, then add my own touches.

My variation on the recipe itself is remarkably simple and inexpensive to make. Since I'm a huge fan of outdoor cooking, I decided to make this entire recipe in my camp-style Dutch oven out on the patio. I think it adds an extra dimension of flavor that you really can't get any other way. I have, however, prepared the instructions for traditional indoor equipment.

Anyway, without further ado, here's what you need to do to recreate my version of this well-known and well-loved soup.

Ingredients
(1) 16 oz package Smoked Zesty Italian sausages
2 Potatoes, cut into 1/4 inch pieces
3/4C Chopped Onion (sweet, preferably)
1 Tbs white sugar
6 Slices Applewood-Smoked Bacon
1 1/2 tsp Minced Garlic
2C Kale/Spinach (spinach, in my case; more readily available), washed and shredded
2 Tbs Chicken soup base/bullion
1/8C beef stock
1 Quart water
1/2C Heavy Whipping Cream
1 Tbs Italian seasoning
1/4 tsp Black Pepper
Pinch of Kosher salt

Method

• Preheat oven to 300 degrees
• Place sausage links onto a baking sheet, then bake for 25 minutes
• Cut cooked sausage in half lengthwise, then into 1/2 inch slices
• Place onion and bacon slices in a cast-iron pan, then cooked over medium heat until onion is almost clear
• Remove bacon and crumble, then set aside. Then add sugar to onions. Stir until it absorbs, then remove from heat.
• Add garlic to onions, cook one additional minute. Add chicken soup base, water, and potatoes. Simmer for 15 minutes.
• Add crumbled bacon, sausage, kale, and heavy cream. Simmer another 5 minutes.
• Serve hot

And there you have it. My folks and I ate the entire pot of this terrific soup within the first hour it was done. We all had seconds. Hope you will too!

Garlic and Rosemary Roasted Rack of Lamb

I've been intrigued by "rack of lamb" for quite some time now. I remember seeing photos of the crown roast, whether it was pork or lamb, gracing the cover of cookbooks many times over. Consequently, I've been wanting to see if I was up to the challenge. Now, after a day of preparation and roasting, I feel like I have conquered one of the most classic roasts out there.

It began, simply enough, with a trip to the Orangevale Meat Shoppe. I paced the length of the counter several times over, hoping that something would inspire my next cooking binge. And there it was -- rack of lamb. Granted it was expensive, but I had some money in my pocket and it seemed as good a time as any.

From what I've read and heard from others, this sort of dish is generally reserved for certain special holidays and other rare occasions. In my mind, Sunday dinner seemed like a perfectly fine excuse. And so, I bought two racks. After all, you really need two, if for nothing other than the sake of presentation.

Once I got home, I began by gathering my ingredients and doing some basic prep work. Since it was the night before, I decided to open the packages and do some basic seasoning, then seal everything back up to absorb flavor overnight. First, I rubbed on a light coat of Extra Virgin Olive Oil. I coarsely chopped some fresh garlic and rosemary, then pressed it into the outer portion of the meat. Then into Foodsaver bags they went, with the intention of sealing in some additional flavor while marinating.

So, the following day, it was roasting time. I gathered some ingredients and got started.

Ingredients
1/2 cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil

1 (7 bone) rack of lamb, trimmed and frenched
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard

Method

Ready to roast

1. Preheat oven to 450 degrees. Move oven rack to the center position.
2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
4. Arrange the rack bone side down in the roasting pan. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you prefer. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

I opted to roast the meat until it read 125 degrees internal. After resting, it had reached a perfect medium rare. I sliced between the ribs and served. Delicious. 

Cinnamon Rolls -- From Scratch!

After receiving a dutch oven for my birthday, I've developed a mild obsession with it. I'm cooking, baking, grilling, simmering, and roasting every and anything I can fit inside it. Truly one of the great cooking inventions.

Anywho... with the weather being dreary and drizzling such as it is, I felt like a batch of cinnamon rolls sounded like a solid plan. But not those store-bought "unwrap and bake" types -- from scratch and 100% homemade. I searched around the internet for something like 15 minutes before finding a suitably light dough recipe. For most dishes, it only takes me a minute or two to find a good "jumping-off point" recipe; finding one for cinnamon roll dough was quite an undertaking!

When I had settled on a good basic premise, I began modifying the dough and filling recipes. It took me two batches until the memory of cinnamon roll taste I had in my head matched the taste of my food. I made more for my co-workers and family, all of whom said it was utterly divine. Here's what I came up with...

Method

First, heat 3/4C of milk to between 120 and 140 degrees. Then mix in 1/4C of softened butter until it is fully melted. Set this aside and begin mixing the dough ingredients.

Dough:

Bubbling away in the Dutch Oven

• 3 1/4C Flour
• 1/2C sugar
• 1/2 tsp Salt
• 1/4C warm water
• 1 package active yeast
• 1 large egg, beaten
• 1 tsp cinnamon
• Butter solution mentioned above

** Note:  only add 2 1/4C of the flour while you're first mixing the ingredients together. Once it begins to form into dough, then add the remaining cup of flour a little at a time. Then cover the dough with a damp cloth for about 10 minutes to let it rise.

While the dough and yeast are doing their thing, start making the filling.

Filling:

• 1C Brown Sugar
• 1/2C Softened Margarine
• 1/4 tsp Ground Cloves
• 1 TBS Cinnamon
• 1/8 tsp Almond Extract
• 1/2 tsp Nutmeg
• 10 drops Pure Vanilla Extract

Mix those items together rapidly to create a paste-like consistency. Use a rolling pin to spread the dough flat on a floured board, then spread the filling material evenly across the surface. Roll the dough, then slice across the width of the roll (about an inch wide per slice). Then place in a pan. 

I chose to bake these rolls in a Dutch Oven. If you decide to use a traditional oven, bake at 375 degrees. It should take around 20-25 minutes for the cinnamon rolls to be done. 

When done, remove the cinnamon rolls from the pan and brush any remaining filling material across the top. Another good alternative would be a cream cheese frosting (like this), depending on your personal preference. 

Enjoy!