Archive for December 2011

Turkish-esque eggplant and turkey macaroni

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Slice 1 large eggplant and drain in a colander.

Chop 2 small onions and brown in oil in a large skillet.

After the onions start to brown, add a few cloves of minced garlic.

Chop the eggplant into cubes and brown in the same pan. Add a splash of white wine, scraping up the browned bits from the bottom of the pan.

Add 1 package ground turkey and cook, breaking up the meat with a spatula. Season with cinnamon, cumin, nutmeg, sugar, salt, red pepper flakes, and balsamic vinegar. 

Chop 1 tomato and a few Tbsp of sun-dried tomatoes. Add to the pan. Continue cooking and simmering until most of the liquid has evaporated.

In the meantime, cook 1/2 package of whole wheat elbow macaroni according to the package directions. 

Mix the macaroni with the eggplant mixture. Mix in chopped fresh parsley. Season with a drizzle of walnut oil.


Written by orata

December 31, 2011 at 6:12 pm

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A cup of steamed white medium-grain rice (1:1.25 ratio of water–I read somewhere recently that this is the usual ratio for Chinese-style rice to make it more like restaurant-style). 15 mins into steaming, I dumped cut-up Chinese broccoli stems and leaves on top and then broke 2 eggs on top of that. We’ll see how it goes; intention is to eat it with furikake and chili sesame oil.

Written by orata

December 21, 2011 at 1:11 pm

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Pad see ew

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Rahul made kung pao chicken to go with this, with celery, peanuts, and leftover rotisserie chicken. We served it to Tim and Kathryn when they came over Saturday night before we went out on the town. I got all the ingredients at Midway.

Pad See Ew (sorta)

1 package fresh ho fun (wide, flat fresh rice noodles)
1 big bag Chinese broccoli
3 eggs
1 yellow onion
3-4 cloves garlic
For sauce: mix together:
Soy sauce
Fish sauce

Prep all vegetables first: peel the onion and cut it into thin half-moons, peel the garlic cloves and smash them flat with the side of the knife, wash the broccoli thoroughly, cut the leaves from the stems, cut the stems into reasonably thin and bite-sized pieces on the diagonal, and coarsely chop the leaves and keep them apart from the stems.

Rinse the noodles in a strainer under hot running water so they are softened and separated. Leave to drain.

Set a large mixing bowl out on the counter, and get your stir-frying utensil ready (iron spatula for me).

Mix together all sauce ingredients in a glass and set aside.

Set the stove to the highest temperature and let the wok heat up. Add a generous splash of grapeseed oil, and when it starts to smoke, throw in the garlic and onions and stir vigorously. It should smell fantastic and will probably be quite smoky. When the onions are softened, with black spots in places, add the broccoli stems and stir-fry for a few minutes, till these are crisp-tender. Pour everything out into the mixing bowl.

Now heat up more oil and add the greens (you may want to ration the garlic, adding a clove to the hot oil at each stage, so everything gets some garlicky oil). Stir-fry until wilted, then dump these into the mixing bowl as well.

Heat more oil and add the softened rice noodles. Pour the sauce all over the top and mix with the spatula, stir-frying until the noodles are soft, evenly heated through, and evenly coated with the soy sauce mixture. You may want to leave the noodles alone for a minute or two at a time between stirs to help them develop a smoky/charred flavor. When done, scrape the noodles into the mixing bowl.

A tad more oil, and break the eggs directly into the wok. Stir with the spatula and then scrape the eggs into the mixing bowl when they are cooked through, but not entirely dry.

Mix everything together and enjoy.

Written by orata

December 19, 2011 at 4:04 pm

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Worst-looking and worst-smelling dinner ever?

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Shredded and pan-fried onions (1) and red cabbage (1/2 head). Added a can of teriyaki mackerel, mashed up with spatula. Poured 4 eggs beaten with flour, soy sauce, sugar, and mirin over the top and cooked till set. Rahul remarked on the smell when he came in. The cabbage started turning an ugly dark blue-green. I don’t care. It was tasty.

Written by orata

December 13, 2011 at 6:53 pm

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Taco Soup:
2 onions, peeled and diced
1.5 bags carrots, peeled and diced
1 sweet potato, peeled and diced
1 regular potato, peeled and diced
nearly a whole head of garlic, roughly chopped
about 3/4 head of celery, diced
one bay leaf
taco seasoning
soy sauce
red wine

Browned the carrots, sweet potatoes, celery, onions, and garlic in olive oil in the pot in 2 batches, then deglazed with a generous slug of red wine and added the potatoes, bay leaf, sugar, salt, and soy sauce, and water to cover. Simmered about 45 mins and then pureed and seasoned with taco seasoning and pepper. Ate with tortilla chips crumbled in.

For band dinner last weekend, I made a nearly identical soup (no taco seasoning), a fairly disastrous polenta (with dry cornmeal spots!) with mushroom sauce (soffritto, fresh tomato, red wine, fresh mushrooms, and rehydrated dried wild mushrooms, browned then simmered), and a translucent apple pie from Nigella Lawson.

Written by orata

December 10, 2011 at 10:10 pm

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