December 17, 2014

Oleana's Whipped Feta

No comments:
Maybe you've been to Oleana, one of the best restaurants around Boston, and maybe you haven't but you love feta. This recipe will give you a beautiful whipped feta spread that goes great with cucumbers, bread, or just plain. If you've had Oleana's, let me know how this compares. Enjoy!

Oleana's Whipped Feta

Yield: 1+ cups
Ingredients
  • 1 roasted red pepper
  • 1/2 pound feta cheese
  • 2 teaspoons crushed red pepper
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon lemon juice
  • 1/8 cup olive oil
Cooking Directions
  1. Discard the skin of the peppers and pulse a couple times in a food processor.
  2. Add remaining ingredients and blend the mixture for about 2 minutes, until very smooth.
  3. Refrigerate for about 30 minutes before serving to allow the dip to set.

December 03, 2014

New York Street Cart Chicken and Rice

No comments:
If you've ever had the chicken and rice from the Halal Guys in New York (or just about any of the other carts), you've likely dreamed about making it at home too. Here's a recipe for that deliciousness that closely hits the mark. Enjoy!


New York Street Cart Chicken and Rice

Yield: 6-8 servings
Ingredients
    For the chicken:
  • 2 tablespoons lemon juice
  • 1 tablespoon dried oregano
  • 1/2 teaspoon ground coriander
  • 3 garlic cloves, chopped
  • 1/8-1/4 cup olive oil
  • salt and pepper
  • 2 pounds boneless, skinless chicken thighs, trimmed of fat
  • 1 tablespoon canola oil
  • For the rice:
  • 2 cups rice, uncooked
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground cumin
  • water
  • salt and pepper
  • For the white sauce:
  • 1/2 cup plain yogurt
  • 1 tablespoon vinegar
  • 1 teaspoon lemon juice
  • 1/4 cup fresh parsley
  • salt and pepper
  • To serve:
  • 1 lettuce, shredded
  • 1 tomato, cut into wedges
Cooking Directions
  1. For the chicken: Combine the lemon juice, oregano, coriander, garlic, and olive oil in a ziploc bag. Season the marinade to taste with kosher salt and black pepper. Place the chicken in the bag. Turn the chicken to coat, seal the bag, and marinate the chicken in the refrigerator for 1 to 4 hours, turning occasionally to redistribute the marinade.
  2. Remove the chicken from the bag. Season with kosher salt and a lot of pepper. Heat the canola oil in a large skillet over medium-high heat until it is lightly smoking. Add the chicken pieces and cook without disturbing until they are lightly browned on the first side, about 4 minutes. Flip the chicken and reduce the heat to medium. Cook until the chicken is cooked through, about 6 minutes longer. Transfer the chicken to a cutting board and allow to cool for 5 minutes.
  3. Roughly chop the chicken into 1/2- to 1/4-inch chunks. Transfer to a medium bowl, add the marinade, cover, and refrigerate while you cook the rice and prepare the sauce.
  4. For the rice: Put rice in rice cooker. Add the turmeric and cumin. Add water to the suggested amount for 2 cups. Season with salt and pepper. Cook as normal.
  5. For the white sauce: In a small bowl, combine the yogurt, vinegar, lemon juice, parsley, and 2 teaspoons black pepper. Season to taste with salt.
  6. To serve: Return the entire contents of the chicken bowl to the skillet. Cook over medium-high heat, stirring occasionally, until heated through. Pile the chicken on top of the rice and lettuce. Top with the white sauce. Serve immediately.

November 19, 2014

Base Frittata Recipe

No comments:
This is merely a base recipe for a frittata. You can put pretty much anything you want in a frittata, as long as you cook certain things beforehand. Some vegetables definitely need to be cooked before going in the oven, along with any meat you might use.

As you can see, we topped ours with avocado. Yep, delicious. Enjoy!


Base Frittata Recipe

Yield: 6-8 servings
Ingredients
  • 12 eggs
  • 3 tablespoons water
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon herbs
  • 1 onion, chopped
  • 1/2 lb vegetables
  • 2 teaspoons oil
Cooking Directions
  1. Adjust oven rack to upper-middle position.
  2. Whisk eggs, water, the salt, the pepper, and herbs in medium bowl until well combined. Set eggs aside.
  3. Heat oil in 12-inch oven-safe skillet over medium heat until shimmering. Add onion and cook until it softens slightly. Add vegetables and cook until beginning to brown.
  4. Turn on broiler.
  5. Add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.
  6. Put skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 3 to 5 minutes.
  7. When cut into with a knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking.
  8. Using spatula, loosen frittata from skillet and slide onto cutting board. Cut into wedges and serve.

October 08, 2014

Homemade Tofu

No comments:
Tofu is very easy to make at home. It takes a little time, and a little more hands-on time than Tempeh, but it's worth it. Normally, you need fancy ingredients to coagulate the tofu, but here we have a method using citric acid, which you might have around if you make cheese. Since it does use citric acid, it might be a little more tangy than you're used to. It pairs nicely with soy sauce and garlic. Enjoy!


Homemade Tofu

Yield: 4 servings
Ingredients
  • 200 g soy beans
  • 1/2 teaspoon citric acid
  • water
Cooking Directions
  1. Soak the beans for at least 8 hours.
  2. In a food processor, grind the soaked soy to a fine paste, like hummus almost. Add water if needed.
  3. In a large pot add enough water to the paste to bring it to milk consistency.
  4. Bring it to boil then switch to a simmer. Let it simmer on low flame for 15 minutes.
  5. Line a sieve with a cloth and filter the milk. The result is soy milk. The byproduct after filtering the milk is called okara. This is rich in protein.
  6. Mix citric acid to 1/4 cup water. Add this solution to the soy milk and stir it once. Then let it stay for 5 minutes.
  7. The milk will curdle. Filter this through a cloth-lined sieve.
  8. Squeeze out the water or keep the filtered tofu on a flat surface and cover it with the cloth on all the sides. Keep some heavy object on top and leave it for 30 minutes or to desired firmness.
  9. Remove weight and open the cloth. Cut it into small pieces and use.

September 24, 2014

Chinese Chicken Salad

No comments:
Here is a recipe passed down from grandma to ma to my wife. She loves to make this. It's like a nostalgic reminder of her childhood, especially the holidays. Personally, I could do without the maifun, so if you don't want it, try it without.

This recipe also walks you through cooking and shredding the chicken, but if you already have some on hand or prefer another method, I'd love to hear it! Enjoy!



Chinese Chicken Salad

Yield: 8+ servings
Ingredients
  • 2 lbs chicken breasts
  • 1 tablespoon canola oil
  • 3/4 cup water
  • salt and pepper
  • 1 head iceberg lettuce, chopped and sliced
  • 1 package maifun
  • oil for deep frying
  • 3 green onions, only the green parts, sliced
  • 1/8 cup toasted almonds
  • 1/16 cup toasted sesame seeds
  • 4 tablespoons sugar
  • 3 teaspoons salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons white vinegar
  • 1/4 cup canola oil
Cooking Directions
  1. Pat the chicken breasts dry and season with some salt and pepper. In a large skillet, heat the 1 tablespoon of canola oil, and cook the chicken breasts top-side down until browned, about 5 minutes. Flip the breasts and add the water and additional salt to the water. Cover and simmer on low for 7-10 minutes, until cooked. Let cool slightly (at least 15 minutes) before shredding.
  2. Deep fry the maifun in batches until all are puffed up. Set aside on plates with paper towels.
  3. For the dressing, mix together the last 5 ingredients.
  4. When ready to serve, mix the chicken and lettuce together. Then add in the maifun, then the green onions, almonds, and sesame seeds. Finally, mix in the dressing.