Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 01 May 2015 15:39:44 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.1 Lemon, Cinnamon and Curry Leaf Basmati Rice http://steamykitchen.com/39725-lemon-cinnamon-curry-leaf-basmati-rice-recipe.html http://steamykitchen.com/39725-lemon-cinnamon-curry-leaf-basmati-rice-recipe.html#comments Mon, 13 Apr 2015 17:03:29 +0000 http://steamykitchen.com/?p=39725 In this Lemon, Cinnamon and Curry Leaf Basmati Rice recipe: Flavoring plain basmati rice with fragrant cinnamon, curry leaf and lemon Stunning presentation, rice baked in a pan Customize with your own spice and herb combination Recipe from award-winning chef, Yotam Ottolenghi This past week, my parents came to visit for a few days, to see the family, relax from the ...

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Lemon and Curry Leaf Rice Recipe

In this Lemon, Cinnamon and Curry Leaf Basmati Rice recipe:

  • Flavoring plain basmati rice with fragrant cinnamon, curry leaf and lemon
  • Stunning presentation, rice baked in a pan
  • Customize with your own spice and herb combination
  • Recipe from award-winning chef, Yotam Ottolenghi

This past week, my parents came to visit for a few days, to see the family, relax from the bustle of Las Vegas, where they reside, and to cook for their daughter (me!) My Mom is a cookbook collector of all cuisines, with an entire room in the house dedicated to her glorious collection.

During this visit, I let my Mom have a go at my own glut of cookbooks that I’ve collected over the years, many of which come directly from publishers, pitching their latest releases. In what I would describe as one of the greatest gifts that I could bestow upon my Mother, I told her, “You may have any of my cookbooks – take as many as you’d like!”

My Mom gleefully spent hours sitting in front of my bookshelf, sliding one cookbook off at a time, flipping through them, and sorting which she would like. Mom doesn’t have many hobbies, but cooking and cookbooks are one of them.

I didn’t peek. I didn’t tell her which books were hands off, and I didn’t even hide any of my favorites! Mom was thrilled and even sent me a photo after she arrived back home – of her haul.

It wasn’t until today, writing this post, that I panicked a little. “What if she took Plenty More Cookbook?!”

I’m not ashamed to tell you that I did run back to the bookshelves, scanned quickly but didn’t find it on my first pass – and my heart sank. My second pass on the shelves spotted the book, sitting safe and sound right in front of me. “Whew!”

Plenty MoreI’m not the only who loves this book, Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi was nominated as a finalist in the James Beard Awards. It’s well deserved, with 150 recipes featuring vegetables, and stunning, earthy photographs that highlight creative cooking techniques beyond the simple braise, boil and bake.

Yotam Ottolenghi HeadshotWhy I cherish Plenty More Cookbook:
We’re thrilled to be sharing with you a recipe from the book, Lemon, Cinnamon and Curry Leaf Rice.

With all the fun gadgets at my disposal for making rice (I love to use the microwave to cook rice or my ultra fancy, technology wizard Zojurishi Rice Cooker), I rarely bake rice.

Such a shame, because the technique produces rice that is cooked more evenly and produces a nuttier, more flavorful rice. If you add aromatics, like lemon, cinnamon sticks and curry leaf, “this will be a revelation…” notes Ottolenghi.

What is curry leaf?

Curry leaf are the leaves of a South Asian curry tree, often used in Southern Indian, Cambodian and Malaysian cooking. The flavor is complex, pungently lemon, and is added to dishes as a whole leaf. The curry leaf is deeply aromatic, just a few leaves can flavor an entire dish. It’s called curry leaf, because the leaf is most often added into Indian curries, though I really love stir frying with whole curry leaves too.

We used have a curry tree growing at our old house, but sadly, it died after being forgotten in a corner of our garden. These days, when I need curry leaves, I head to a local Indian grocery store. If you can’t find the leaves fresh, they will probably have them frozen. The leaves freeze really well! If you buy a bunch, feel free to freeze the rest. The color of the leave will darken when frozen, but the flavor will be preserved.

More about Curry Leaves

What if I don’t have curry leaves?

No problem! Use any herb that you love – from basil, parsley, bay leaves….to sage, oregano, cilantro and dill. Of course, the flavor profile of the rice will be different from the intended recipe, but use any spice/herb combination with this same exact cooking technique.

Learn more about Plenty More and Yotam Ottolenghi

Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi

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Lemon, Cinnamon and Curry Leaf Basmati Rice Recipe

Servings: Serves 4 Prep Time: 5 minutes Cook Time: 40 minutes
Lemon and Curry Leaf Rice Recipe

Reprinted with permission from Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi, copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC. Photography credit: Jonathan Lovekin © 2014

This will be a revelation to those who tend toward plain steamed basmati. The method is fail-safe, and the result is stunning. Serve this rice with an Asian savory pickle to make a vegetarian meal, or next to a freshly roasted chicken. Try to look for fresh curry leaves for this dish, using them on the stem. They freeze well, so don’t worry if you end up getting a large bunch.

Ingredients:

5 short cinnamon sticks
10 whole cloves
1 lemon
3 stems fresh curry leaves (about 25 leaves)
2 cups basmati rice
1/4 cup unsalted butter
salt and pepper

Directions:

Prep:
In a large bowl, add the basmati rice. Fill bowl with water, swish the rice around a bit, drain the water (just use your hands to cup the rice and keep from spilling out), and repeat again. Fill again with water and let rice soak for 15 minutes.

In the meantime, heat your oven to 400F. Using a vegetable peeler, peel the rind off of the lemon in large strips (yellow part only). Cut lemon in half, squeeze out 1 tablespoon of the lemon juice.

Cook:
Put the cinnamon sticks, cloves, lemon rind, curry leaves, 1-1/2 teaspoons salt, and 1/2 teaspoon pepper in a saucepan. Cover with 2-3/4 cups of water and place over high heat. As soon as the water boils, remove the pan from the heat.

Spread the rice out in a baking dish or roasting pan approximately 9-1/2 by 12 inches, cover with the boiled water and aromatics, and stir well. Lay a piece of waxed paper over the surface of the water and cover the dish with aluminum foil. Cook in the oven for 25 minutes, then remove and leave to sit, covered, for 8 to 10 minutes.

Just before serving, melt the butter in a small saucepan. Once it’s melted and very hot, carefully add the lemon juice and swirl together to mix. Pour this over the hot rice and fluff up the rice with a fork. Transfer to a serving bowl and serve at once (you can remove the curry stems and cinnamon sticks or keep for the look).

 

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Kofta Meatballs with Sweet and Sour Cherry Sauce http://steamykitchen.com/25044-kofta-meatballs-with-sweet-and-sour-cherry-sauce-recipe-video.html http://steamykitchen.com/25044-kofta-meatballs-with-sweet-and-sour-cherry-sauce-recipe-video.html#comments Mon, 18 Mar 2013 18:35:08 +0000 http://steamykitchen.com/?p=25044 Last week, the boys were on spring break (does anyone remember when spring break was actually in Spring?) and we decided as a family to staycation the week instead of braving the crowds at Disney or spending money on traveling. With 5 acres, 2 dogs, 10 chickens, 150 koi fish, it costs us more than just the flight + hotel to ...

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Last week, the boys were on spring break (does anyone remember when spring break was actually in Spring?) and we decided as a family to staycation the week instead of braving the crowds at Disney or spending money on traveling. With 5 acres, 2 dogs, 10 chickens, 150 koi fish, it costs us more than just the flight + hotel to travel somewhere. We gotta pay someone responsible to watch over the compound when we’re gone. Plus, this year, we’re toying with the idea of taking the boys to Hong Kong/Laos/Cambodia and a summer trip to see Redwood National Park in California.

Kofta Meatballs with Sweet and Sour Cherry Sauce Recipe

Plus, Scott and I are headed to Pebble Beach Wine Festival, IACP in San Francisco in a few weeks. Oh and BlogHer Food in Austin, BlogHer in Chicago, Food Blogger Connect in London. This, all before August.

Kofta Meatballs with Sweet and Sour Cherry Sauce Recipe

So, home we were last week….and it was a week of indulging in the kitchen. We had guests over for grilled lobsters, steamed mussels, skirt steak and meatballs. All different meals, of course! Scott’s birthday party potluck was thrown in there somewhere too. All I know is that last Friday, on recycle pick-up day, our bin overfloweth and I was quite embarrassed to put out SO MANY empties –  so I divided the bottles into two piles, one for last week and one for this week’s pick-up.

Kofta Meatballs with Sweet and Sour Cherry Sauce Recipe

One of the recipes we tried for the party was an Arabian dish – Kofta, or Meatballs with Sweet and Sour Cherry Sauce. It’s from a cookbook called “Modern Flavors of Arabia” by Suzanne Husseini, one of most popular cooking show personalities in the Middle East. The sweet and sour cherry sauce complemented the rich lamb meatballs (though of course you could use ground pork/beef/chicken/turkey instead).

Kofta Meatballs with Sweet and Sour Cherry Sauce Recipe

I rehydrated dried cherries in honey and lemon (also – ahem, I may or may not have added a little splash of Brandy). The sauce simmers quietly while the meatballs cook in the oven or on the stove.

Kofta Meatballs with Sweet and Sour Cherry Sauce Recipe

It’s a fabulous party food – skewer each meatball with a cute pick.

Kofta Meatballs with Sweet and Sour Cherry Sauce Recipe Video

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Kofta Meatballs with Sweet and Sour Cherry Sauce

Servings: 8-10 Prep Time: 5 minutes Cook Time: 20 minutes
Kofta Meatballs with Sweet and Sour Cherry Sauce Recipe

Feel free to sub the lamb with ground meat of your choice.

Ingredients:

FOR THE CHERRY SAUCE

1 tablespoon olive oil
1 shallot, chopped (or 2 tablespoons diced red onion)
1 cup dried cherries
3 teaspoons honey
splash of Brandy (optional)
1/2 lemon, juiced
1/2 cup water
1/2 teaspoon cinnamon
1 tablespoon minced fresh mintsalt and freshly ground black pepper, to tasteFor the Meatballs

1 pound ground lamb
1/4 cup sparkling water
2 cloves garlic, minced
2 tablespoons minced fresh parsley
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon allspice
salt and pepper to taste
3 tablespoons olive oil

Directions:

To make the Cherry Sauce

In a small saucepan over medium-high heat, add the olive oil and shallot and saute until tender. Add the cherries, honey, lemon juice, water and cinnamon and bring mixture to a boil. Lower the heat and allow to simmer for 5 minutes or until the sauce has thickened. Add salt and pepper to taste. Stir in the mint.

To make the Meatballs
Preheat oven to 375F.

In a large mixing bowl, add the ground lamb, sparkling water, garlic, cloves, cinnamon, cumin, allspice, salt and pepper. Mix lightly to incorporate all ingredients. Form mixture into small meatballs.

In a large frying pan over medium high, add olive oil. Add meatballs and fry, turning often to brown all over, about 5-7 minutes. You might have to cook meatballs in batches if your pan is too small. After browning all the meatballs, place meatballs on a baking sheet and bake in oven for 10 minutes to cook through. Drizzle with the cherry sauce just before serving.

 


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Steamy Kitchen's Healthy Asian Favorites cookbook cover

My new cookbook is available for purchase now wherever books are sold!

You can also pick up a copy on Amazon for $13.98!

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Healthy Hummus Recipe http://steamykitchen.com/25035-healthy-hummus-recipe-video.html http://steamykitchen.com/25035-healthy-hummus-recipe-video.html#comments Mon, 11 Mar 2013 17:15:06 +0000 http://steamykitchen.com/?p=25035 Once a week, I head down to Sarasota to meet up with my friends for a “Sit and Spin” at The Good Yarn. My fiber-loving friends will understand what that means, and for the rest of you, it means that I hang out with friends while spinning wool on my Schacht Ladybug. Other than cooking, photography and blogging, I also ...

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Hummus Recipe

Once a week, I head down to Sarasota to meet up with my friends for a “Sit and Spin” at The Good Yarn. My fiber-loving friends will understand what that means, and for the rest of you, it means that I hang out with friends while spinning wool on my Schacht Ladybug.

Hummus Recipe

Other than cooking, photography and blogging, I also love turning wool, yarn, silk, alpaca, cashmere into beautiful scarves, sweaters and socks. It’s turned into quite an obsession, my craft room is filled with wool freshly sheared and you’ll never find me not-knitting in my spare time.

Hummus Recipe

On the way to the yarn shop, I always stop by Simon’s, a family-owned deli that was recently featured in NY Times 36 Hours in Sarasota. It’s a dine-in/takeout place that’s friendly to meat lovers, vegetarians and vegans. Yes, we all can get along!

Hummus Recipe

If you’re in town and have a chance to stop by, there are 2 must-eats. The Kale Tabouli (here’s my version) and their hummus. Simon’s hummus is clean, fresh, snappy from the garlic and lemon. What makes their hummus so tasty and fresh was NOT an addition of an ingredient, but actually quite the opposite.

In addition to leaving out a specific ingredient (watch the video below to find out), I’ve also lightened up the recipe by adding in plain yogurt to create a smooth, creamy hummus.

Hummus Recipe

 

 

Healthy Hummus Recipe Video

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Healthy Hummus Recipe

Servings: 4-6 Prep Time: 5 minutes Cook Time: 3 minutes
Hummus Recipe

Instead of tahini, I used plain yogurt to lighten up the recipe. Make sure you drain, rinse and re-drain the chickpeas. The water in the can of chickpeas is cloudy and starchy. You'll want to discard that. Use a good quality extra virgin olive oil!

Ingredients:

One 15-ounce can chickpeas (garbanzo), rinsed and drained well
juice from 1 lemon (about 1/4 cup)
3/4 teaspoon kosher or sea salt
1-2 cloves garlic, very finely minced
1/4 cup plain yogurt
3 tablespoons extra virgin olive oil, plus more for drizzling
1/4 teaspoon smoked paprika
minced fresh parsley

Directions:

In a food processor, combine the chickpeas, lemon juice, salt, garlic and yogurt. Process for 1 minute, then open the food processer and scrape the sides. Process for another minute. While the processor is running, pour in the olive oil. Taste and check for smooth consistency. If the hummus is too thick, add 1 tablespoon of water. Just before serving, sprinkle with smoked paprika, fresh parsley and drizzle with additional olive oil.

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Steamy Kitchen's Healthy Asian Favorites cookbook cover

My new cookbook is available for purchase now wherever books are sold!

You can also pick up a copy on Amazon for $13.98!

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French Carrot Fennel Salad http://steamykitchen.com/20939-french-carrot-fennel-salad-recipe.html http://steamykitchen.com/20939-french-carrot-fennel-salad-recipe.html#comments Mon, 05 Mar 2012 17:10:15 +0000 http://steamykitchen.com/?p=20939   I’ve known Béa, author of La Tartine Gourmande blog, ever since I first started blogging. The first time I saw her blog, I was just blown away – every photo made me daydream that I was on some kind of gorgeous picnic in heaven! (they do have picnics in heaven right?!) All these years of corresponding with Béa via ...

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French Carrot Fennel Salad Recipe

 

I’ve known Béa, author of La Tartine Gourmande blog, ever since I first started blogging. The first time I saw her blog, I was just blown away – every photo made me daydream that I was on some kind of gorgeous picnic in heaven! (they do have picnics in heaven right?!)

All these years of corresponding with Béa via email, blog, twitter and facebook, it was only last year that I finally got to meet her in person. We were both in London to speak at Food Blogger Connect – Béa brought her family along and I got to squeeze the baby toes of sleeping Lulu. Sweetness!

 

Béa just came out with her book, La Tartine Gourmande Cookbook and it’s every bit of picnic in heaven as her blog. There are so many fresh and healthy recipes that I want to try: Beet and Quinoa Tabouli, Potato Nests with Gingered Crab and Crustless mini Quiches, just to name a few. All the recipes are gluten-free.

The dish I chose to make first is crazy simple – French Carrot Salad is grated carrot tossed with lemon juice and olive oil. I’ve added fresh shaved fennel from my garden and plucked a few fennel fronds to add to the salad.

It’s absolutely refreshing. Picnic in heaven food.

French Carrot Fennel Salad

Fennel in my garden:

fennel bulb: French Carrot Fennel Salad Recipe

Have a taste of the fennel fronds (the green stuff) and it’s amazing – AH-MAZE-ING raw in salads. Don’t throw it away! In fact, I grown the fennel in the garden specifically for the fronds. Every time I make salad, I just pinch one little stem off and mince for the salad.

The bulb, shaved and added to a salad gives an nice crunch and light anise flavor.

French Carrot Fennel Salad Recipe cutting fennel

Slice the bulbs very thinly – I used a mandoline, but feel free to just use a sharp chef’s knife.

French Carrot Fennel Salad Recipe shaving fennel

Whisk together the dressing ingredients – lemon juice, salt, pepper, olive oil, fresh parsley and a few pinches of fennel fronds.

dressing French Carrot Fennel Salad Recipe

Toss with grated carrots and fennel bulb.

add dressing French Carrot Fennel Salad Recipe

 

final dish French Carrot Fennel Salad Recipe

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French Carrot Fennel Salad

Servings: 4 Prep Time: 15 minutes Cook Time: 0 minutes
French Carrot Fennel Salad Recipe

From La Tartine Gourmande Cookbook by Bea Peltre

Ingredients:

1/2 fennel bulb + fennel fronds
1 tablespoon chopped fresh parsley
sea salt and pepper
1/4 cup fresh lemon juice (about 1 large lemon)
1 garlic clove, minced
6 tablespoons olive oil
3-4 large carrots, peeled

Directions:

1. Pick a few fennel fronds to make 1 tablespoon. In a bowl, whisk together the fennel fronds, parsley, salt, pepper, lemon juice, garlic and olive oil. Set aside.

2. Use the large holes of the box grater to grate the carrots. Use a mandoline to shave the fennel bulb (or slice very thinly with chef's knife).

3. Toss together the carrots, fennel bulb with the dressing.

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Crepes with Salted Lemon Butter Caramel http://steamykitchen.com/20376-crepes-with-salted-lemon-butter-caramel-recipe.html http://steamykitchen.com/20376-crepes-with-salted-lemon-butter-caramel-recipe.html#comments Mon, 23 Jan 2012 18:47:42 +0000 http://steamykitchen.com/?p=20376 I’ve been pretty quiet on the cookbook development front – other than announcing that I scored a cookbook deal with a publisher that produces some of my very favorite books, Ten Speed Press, I haven’t shared much. I think most authors will agree, the process of writing a book isn’t terribly exciting, it takes a lot of discipline (which I ...

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I’ve been pretty quiet on the cookbook development front – other than announcing that I scored a cookbook deal with a publisher that produces some of my very favorite books, Ten Speed Press, I haven’t shared much. I think most authors will agree, the process of writing a book isn’t terribly exciting, it takes a lot of discipline (which I lack), focus, (uh, that neither) and nimble fingers (I’ve got chronic tendonitis)….though I’ve found that I’m extremely deft in hitting the delete button with my ring finger.

Sometimes, I’ll be typing a sentence that my brain is thinking, but my fingers know better and my ring finger is already reaching for the delete button even before I finish the thought.

For this book, I’ve decided to keep my sanity, and instead of trying to develop, write, style and shoot the book all by myself, I’m going to get some help. My best friends, Todd and Diane are comin’ to help me style – all the pretty stuff like plates, linens, table settings. I’ll be shooting the photos myself, but I’m gettin’ loads ‘n loads of help from some of the best photographers in the business.

I love my friends.

We’ve also convinced Jenna from Eat Live Run to come along and help out. All I have to do is feed her….and she’s gonna help me in the kitchen!

The crew is coming in on Monday and we’re aiming to shoot an ambitious 12 recipes per day. So, if you happen to see an odd tweet or facebook post from my husband or sons, “Mommy is going CRAAAAZY!” you’ll know why.

Less than a week before they arrive and I’m already a giddy-excited wreck. I’ve been sugar and carb loading to deal with the nerves, wouldn’t you!? With a bag of Meyer lemons (thanks Julie!) in the refrigerator, my friend Kelly and I made these Crepes with Salted Lemon Butter Caramel.

My coping mechanism looks like this:

 

 

Sweet, tart and drippy.

Oh and crisp too:

The eggs were from our hens – 4 hens out of 5 are laying daily, the olive green is from Olivia Superstar.

The crepe recipe is from Martha Stewart, why mess with perfection? Her Lemon Caramel Sauce with Candied Lemons were a bit too fussy for me, so we’ve made a one-pan, 5 minute Salted Lemon Butter Caramel instead.

Crepes with Salted Lemon Butter Caramel

The batter should be thin, like this.

To cook the crepes, add butter to a non-stick pan on medium heat.

When the butter begins to bubble, add 3 tablespoons of batter to the middle of the pan. If you have a smaller pan, use less.

Go ahead and tilt the pan this way and that to get the batter to spread evenly and thinly on the surface.

After a minute, it’s time to flip. I’ve found that an ultra thin metal spatula really works well (just be careful as you’re working with a nonstick pan). You could also use a butter knife as well – the thinner the better to get under the very delicate crepe.

And I use another spatula to help it along.

And flip in one piece.

You can keep the crepes warm in the oven while you make the rest of them.

The Salted Lemon Butter Caramel is so super simple to make – butter, brown sugar, lemon and sea salt.

Slice and remove the seeds.

Get your butter nice ‘n bubbly and add the brown sugar.

Snuggle in the lemon slices, sprinkle with sea salt.

Let ’em cook!

At the very end, add in the lemon juice.

Serve over the crepes.

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Crepes with Salted Lemon Butter Caramel Recipe

Servings: 4-6 (makes about 15 crepes) Prep Time: 10 minutes Cook Time: 35 minutes
lemon-crepe-salted-lemon-butter-caramel-recipe-6653-2

Adapted from Lemon Crepes by Martha Stewart

Her original recipe recommends refrigerating the batter for 2 hours, however we skipped this step (we couldn't wait) and the crepes turned out beautifully.

If you find that your crepes are too thick, add a tablespoon of water to the batter to thin it out a bit more.

I use salted butter, if you're using unsalted butter, add a pinch of salt to the crepe batter.

Ingredients:

FOR THE CREPES
3/4 cup all-purpose flour
1/4 cup granulated sugar
3 large eggs
1 1/4 cup milk
8 tablespoons melted butter, divided
1/4 teaspoon vanilla extract
FOR THE SALTED LEMON BUTTER CARAMEL
4 lemons, divided
4 tablespoons butter
generous pinch of sea salt
1/3 cup brown sugar
fresh mint or thyme, for garnish

Directions:

To make the Crepes:

1. Preheat oven to 200F.

2. In a bowl, add the flour, sugar and the salt. Use a whisk to stir vigorously to break up any clumps of flour.

3. In a separate large bowl, whisk together the eggs, milk, just 6 tablespoons of melted butter (set aside the remaining 2 tablespoons of butter) and the vanilla extract. In batches, add the flour mixture in several batches and slowly stir to incorporate. Do not overmix. At this point, you can refrigerate an hour or up to overnight (optional).

4. Heat a crepe pan or nonstick frying pan over medium heat. Use a brush dipped in the remaining melted butter and brush some butter on the bottom of the pan. When the butter is bubbling, add 3 tablespoons of the batter in the center of the pan. Gently tilt and swirl the pan to get the batter to spread and create a thin layer. Cook for 1 minute until lightly browned on the bottom and then flip (use 2 spatulas to make it easier to flip). Cook an additional 1 minute.

5. Transfer the cooked crepe on a plate, cover with towel and keep warm in the oven while you cook the remaining crepes and make the Salted Lemon Caramel.

To make the Salted Lemon Butter Caramel:

1. Juice only 2 of the lemons (the other 2 lemons will be used in next step) to get 2 tablespoons of lemon juice.

2. With the remaining 2 lemons, slice 1/4" thick.

3. Heat a frying pan over medium-high heat and add the butter. When the butter begins to bubble, add in the brown sugar and sea salt and whisk until incorporated. Add the lemon slices to the pan and let cook for 2 minutes each side. Pour in the lemon juice and let simmer for an additional 2 minutes. Pour over folded crepes, garnish with fresh mint or thyme and serve immediately.

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Leftover Turkey Recipe: Halal Cart Style Turkey and Rice with White Sauce http://steamykitchen.com/19511-leftover-turkey-recipe-halal-cart-style-turkey-and-rice-with-white-sauce.html http://steamykitchen.com/19511-leftover-turkey-recipe-halal-cart-style-turkey-and-rice-with-white-sauce.html#comments Mon, 21 Nov 2011 18:39:51 +0000 http://steamykitchen.com/?p=19511 A recipe just like the Chicken and Rice served on Halal Carts in Midtown Manhattan, but using leftover turkey instead!

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My parents will be visiting for a week, they arrive a little later this afternoon. This morning, I headed over to the supermarket to stock up on breakfast items, snacks and stuff for dinner tonight. As I was walking up and down the aisles, I thought, “hmmm, wouldn’t it be a fun idea to buy all the stuff that Mom and Dad *wouldn’t* let us buy when we were kids!???”

Ho-Ho’s!
Ding Dongs!
Spongy white bread!
Doritos NOT on sale!
Brand-name cereals!
4 different kinds of ice cream, NOT on sale!
Choco-Tacos!

My shopping cart was like the mecca of junk food and the hottie bag-boy was like, “You having a party?! Who’s comin’ over!?”

“Uh, my parents.”

Yeah, that’s hot.

I didn’t realize until I got home that my parents aren’t going to touch this junk food (I did end up buying Grape Nuts and nonfat plain yogurt for their breakfast); and I certainly won’t be able to eat all this junk food by myself.

Which means, my BOYS will be eating all that nasty sugar.

But wait….that goes against my house rules and all the hard work training the boys not to buy things not on sale or brand-name cereal because the generic ones in the bag are just the same.

Oh.

***

Those of you here just for the recipe, I’m sorry you had to read through my self-therapy just now :-)

If you’ve visited Midtown Manhattan, you must have seen the food carts featuring Halal-style chicken and rice. Moist, savory chicken pieces are cooked right on the cart griddle, deftly chopped with the side edge of the long, wide metal spatula. The edges of the chicken near that crunchy-crispy-fried stage and then tossed with a white, tangy sauce. This is served over golden-colored and cumin-spiced rice with a side of salad and wedge of flatbread.

The lines at lunch can be excrutiatingly long, as the delicious smell of the chicken being grilled can travel far and wide.

A recipe for Halal Chicken and Rice with White Sauce comes from Serious Eats’ brand new book, Serious Eats A Comprehensive Guide to Making & Eating Delicious Food Wherever You Are. (whew…that was a long title)

But I’m not going to give you *that* recipe just yet – today is about hacking this recipe to use your leftover Thanksgiving turkey – because we all know that next week you’ll quickly tire of turkey sandwiches.

 

Ground Turmeric may be an ingredient you’re not familiar with –

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Halal Cart Style Turkey and Rice with White Sauce Recipe

Servings: 4-6 Prep Time: 10 minutes Cook Time: 30 minutes
Halal Cart Style Turkey with Rice and White Sauce Recipe

Adapted from Serious Eats Cookbook

-If turkey's not your thing, try this with cooked rotisserie style chicken.
-If you can't find Harissa-style hot sauce, regular ol' Tabasco will sub just fine. Serious Eats suggests to toaste the pita or flatbread, but I prefer my flatbread soft and warmed through via the microwave instead. To keep the bread steaming hot (i.e. not dried out), I wrap them in a barely damp towel and then put them in the microwave.
-For Gluten-Free, substitute with GF flatbread of your choice.
-For a healthier version, substitute light olive oil for the butter and use non-fat Greek yogurt and low-fat mayonnaise (or skip the mayo altogether and use Greek yogurt only)

Ingredients:

FOR THE RICE
2 tablespoons butter
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
1 1/2 cups long grain or Basmati rice
2 1/2 cups chicken broth
salt and pepper
FOR THE WHITE SAUCE
1/2 cup mayonnaise
1/2 cup Greek yogurt
1 tablespoon sugar
2 tablespoons white vinegar
1 teaspoon lemon juice
1/4 cup chopped fresh parsley
salt and pepper
FOR THE TURKEY
2 tablespoons butter
1/2 onion, thinly sliced
1/2 cup turkey drippings (or chicken broth)
2 pounds cooked, leftover turkey, shredded
TO SERVE
1/2 head iceberg lettuce, shredded
1 large tomato, cut into wedges
1/2 red onion, thinly sliced
flatbread or pita bread, cut into wedges
Harissa-style hot sauce (or hot sauce of your choice, like Tabasco)

Directions:

1. To cook the Rice: Melt the butter over medium heat in a large pot. Add the turmeric and cumin and cook 1 minute. Add the rice and stir to coat. Cook, stirring freqently, until the rice is lightly toasted, about 4 minutes. Add the chicken broth, season to taste with salt and pepper. Raise the heat to high and bring to boil. Cover, reduce to simmer and cook for 15 minutes without disturbing. Remove from heat, keeping the cover on, and let rest for 5 minutes.

2. For the White Sauce, combine all the ingredients together.

3. For the Turkey, heat a large saute pan or frying pan over medium-high heat with the butter. When bubbling, add in the onion and cook for 5 minutes. Pour in the turkey drippings (or chicken broth) and bring to simmer. Add in the leftover turkey and cook for 1 minute just to warm through. Remove from heat, stir in 1/2 of the White Sauce.

4. Wrap the stack of pita bread or flatbread in damp towel. Microwave on medium for 60 seconds to soften and heat through.

5. To serve, divide the lettice, tomato and red onion amongst each plate. Spoon rice onto each plate and top with the turkey. Add a spoonful of the remaining White Sauce onto each plate (you can use this as salad dressing for the salad or just spoon on top of the turkey). Serve with Harissa-style hot sauce.

About Serious Eats book:

(from back cover)

“Ed Levine and the editors of food blog SeriousEats.com bring you the first Serious Eats book, a celebration of America’s favorite foods, from pizza to barbecue, tacos to sliders, doughnuts to egg sandwiches, and much more. Serious Eats crackles with the energy and conviction that has made the website the passionate, discerning authority on all things delicious since its inception in 2006.

Are you a Serious Eater?

1. Do you plan your day around what you might eat?
2. When you are heading somewhere, anywhere, will you go out of your way to eat something delicious?
3. When you daydream, do you often find yourself thinking about food?
4. Do you live to eat, rather than eat to live?
5. Have you strained relationships with friends or family by dictating the food itinerary—changing everyone’s plans to try a potentially special burger or piece of pie?

Ed Levine, whom Ruth Reichl calls the “missionary of the delicious,” and his SeriousEats.com editors present their unique take on iconic foods made and served around the country. From house-cured, hand-cut corned beef sandwiches at Jake’s in Milwaukee to fried-to-order doughnuts at Shipley’s Do-Nuts in Houston; from fresh clam pizza at Zuppardi’s Pizzeria in West Haven, Connecticut, to Green Eggs and Ham at Huckleberry Bakery and Café in Los Angeles, Serious Eats is a veritable map of some of the best food they have eaten nationwide.

Covering fast food, family-run restaurants, food trucks, and four-star dining establishments, all with zero snobbery, there is plenty here for every food lover, from coast to coast and everywhere in between. Featuring 400 of the Serious Eats team’s greatest food finds and 50 all-new recipes, this is your must-read manual for the pursuit of a tasty life.

You’ll learn not only where to go for the best grub, but also how to make the food you crave right in your own kitchen, with original recipes including Neapolitan Pizza (and dough), the Ultimate Sliders (which were invented in Kansas), Caramel Sticky Buns, Southern Fried Chicken, the classic Reuben, and Triple-Chocolate Adult Brownies. You’ll also hone your Serious Eater skills with tips that include signs of deliciousness, regional style guides (think pizza or barbecue), and Ed’s hypotheses—ranging from the Cuban sandwich theory to the Pizza Cognition Theory—on what makes a perfect bite.”

Buy Serious Eats book on Amazon for $18.15

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Pan Seared Trout with Pecan Browned Butter http://steamykitchen.com/18546-pan-seared-trout-recipe-pecan-browned-butter.html http://steamykitchen.com/18546-pan-seared-trout-recipe-pecan-browned-butter.html#comments Thu, 29 Sep 2011 14:13:05 +0000 http://steamykitchen.com/?p=18546 Meet my friend, Virginia Willis, former Kitchen Director for Martha Stewart Living Television, award-winning author of Bon Appetit, Y’all and this week celebrating the release of her brand new book, Basic to Brilliant, Y’all. I first met Virginia a couple of years ago at an IACP conference in Portland and I asked her to speak at a Food Blog Forum ...

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Meet my friend, Virginia Willis, former Kitchen Director for Martha Stewart Living Television, award-winning author of Bon Appetit, Y’all and this week celebrating the release of her brand new book, Basic to Brilliant, Y’all.

I first met Virginia a couple of years ago at an IACP conference in Portland and I asked her to speak at a Food Blog Forum event we held last year in her hometown, Atlanta. The moment you meet Virginia, you know you’ve made a friend for life. She’s has that affect on people – you can’t help but be pulled in by her Southern charm and generous spirit.

Virginia’s Southern roots is complemented by her French culinary training. Her recipes are just that – good ol’ homey Southern recipes with a touch of French elegance. Her new book, Basic to Brilliant, Y’all is all about that special little somethin’ to turn a basic recipe to “Brilliant.”

Who else would tell you to top your jambalaya with Cracklin’ Powder? Just run to the store, grab a bag of fried pig skin (cracklin’s) and pulse them in your food processor. Sprinkle them on anything (I’ve done it to popcorn!!)

Today’s recipe, Pan-Seared Trout is from her book – and she turns this basic recipe to Brilliant with a simple Pecan Brown Butter that’s drizzled over the fish.

Virginia asked me to write a little blurb for the cover of the book – this is what I wrote for the inside flap:

“As a busy mom, I truly appreciate Virginia’s Brilliant tips that accompany every recipe; many of them take only a few minutes more to transform ordinary family favorites to extraordinary, company-worthy centerpieces. From these tips, I’ve learned so many clever techniques, short recipes and presentation ideas!”  ~Jaden Hair

Get a signed bookplate from Virginia Willis!

I hope you have a chance to browse through this book – and if you happen to want to purchase it, Virginia would love to give Steamy Kitchen readers a little something special – she’ll send you a personalized and signed bookplate. So, if you’re looking for a nice gift for yourself or a friend, purchase a copy of the book  and then fill out this online form by October 12, 2011 and Virginia will get the bookplate sent to you.

Give a shoutout to Virginia Willis on Facebook or Twitter and let her know what you think of her new book!

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Pan-Seared Trout with Pecan Brown Butter Recipe

Servings: 4 Prep Time: Cook Time:
Pan Seared Georgia Trout Recipe

recipe from Basic to Brilliant, Y'all by Virginia Willis.

Make sure you read the Brilliant Short Recipe below to turn this Pan-Seared Georgia Trout into Brilliant!

Ingredients:

1/4 cup canola oil, plus more for the baking sheet
1 cup pecans, finely chopped
1 cup plain or whole-wheat fresh or panko (Japanese) breadcrumbs
1/4 cup chopped fresh flat-leaf parsley
Coarse salt and freshly ground black pepper
4 (6- to 8-ounce) skin-on trout fillets
Lemon wedges, for garnishFOR THE PECAN BROWNED BUTTER
1/4 cup unsalted butter
1 lemon
1/4 cup chopped pecans
1/4 cup chopped flat leaf parsley
salt and pepper

Directions:

Preheat the oven to 200°F. Brush a rimmed baking sheet with canola oil and place in the oven to warm.
Combine the pecans, breadcrumbs, and parsley in a shallow bowl or pie plate. Season with salt and pepper. Press the flesh side of each fillet into the pecan mixture.
Heat 2 tablespoons of the oil in a large skillet over medium heat. Place 2 trout in the pan, crust side down, and cook until golden brown, 2 to 3 minutes. Turn and cook until fish is opaque in the center and just cooked through, 2 to 3 minutes. Transfer the trout to the prepared baking sheet, crust side up. Place the baking sheet in the oven. Repeat the process with the remaining 2 tablespoons of oil and the remaining 
2 trout fillets. Transfer to warmed serving plates and serve immediately, garnished with the lemon.

BRILLIANT SHORT RECIPE:
Pecan Brown Butter
Basic panfried trout is elevated to Brilliant when dressed with Pecan Brown Butter. Wipe the skillet clean with paper towels. Add 1/4 cup (1/2 stick) unsalted butter and melt over medium heat. Allow the butter to foam and turn medium brown, swirling the pan occasionally. Remove the pan from the heat, add the finely grated zest and juice of 1 lemon, 1/4 cup chopped pecans, and 1/4 cup fresh flat-leaf parsley; season with coarse salt and freshly ground black pepper. Place the trout, crust side up, on warmed serving plates. Drizzle with the pecan butter. Serve immediately.

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Crawfish Boil http://steamykitchen.com/17196-crawfish-boil-recipe.html http://steamykitchen.com/17196-crawfish-boil-recipe.html#comments Sat, 23 Jul 2011 13:56:22 +0000 http://steamykitchen.com/?p=17196 When I first started food blogging 4 years ago (wow, has it been that long already!?) many of us bloggers looked to slick, glossy magazines like Gourmet, Bon Appetit and Food and Wine for recipe inspiration and to get lost in the glamorous and exotic food stories. These days, there are so many top-notch sites that I’ve cancelled all of ...

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When I first started food blogging 4 years ago (wow, has it been that long already!?) many of us bloggers looked to slick, glossy magazines like Gourmet, Bon Appetit and Food and Wine for recipe inspiration and to get lost in the glamorous and exotic food stories. These days, there are so many top-notch sites that I’ve cancelled all of my subscriptions except for a precious few, and instead immerse myself in my favorite blogs (yes, it’s a looooong list!), new websites (have you seen Gilt Taste?!) and online food magazines (check out Sweet Paul!) 

The newest online food mag is maché, co-created by Ananda Spadt and Heather Winkel of Quite Like It Design and bloggers Adam & Joanne of Inspired Taste!  This Crawfish Boil is an excerpt from the magazine, with links to free downloadable invitations. While you’ll have to wait until the weather cools down to order live crawfish* I hope you’ll enjoy seeing what mache has to offer!

Enjoy! -Jaden

*I buy my crawfish from Louisiana Crawfish Company, as of today 7/22, they are still shipping for another week before they shut down for the summer. They’ll start shipping again in early December. When you order, I would call them and request extra chill bags in the box – I’ve had a shipment where there wasn’t enough chill packs and half of the crawfish didn’t make it. Here’s my advice: Have the crawfish delivered the day BEFORE you need them (and of course store them in a cooler), that way, if the crawfish don’t arrive in good shape, call the company ASAP and have them send you another shipment to arrive the next day. Or have a contingency plan in your back pocket — maybe a Cajun shrimp boil? $89 for 15 pounds of live crawfish – that price includes overnight shipping, so it’s a great deal! Nope, not a paid mention, I just love that family-run business! And I love crawfish!

***

maché is an online magazine that covets life’s true essentials: delicious food and making memories with friends and family. Published bi-monthly, issues are brimming with original recipes, fabulous events, swoon-worthy fashion and DIY downloads (all of which can be seen in this backyard crawfish boil featured in the first issue!). maché delivers anytime, anywhere, at machemag.com. Take a look at the first issue or subscribe for free at machemag.com/subscribe.

Spicy sides, messy hands and laughter make a crawfish boil the perfect outdoor gathering.

Give your guests a taste of the fun to come by sending these free downloadable invitations. Ask each person to bring their favorite Cajun dish from this suggested menu: St. Charles cocktail, peach iced tea, crawfish, cajun corn, mixed fruit and bread pudding. Visit maché‘s free downloads page for a printable guide to eating crawfish as well!

Once you get guests out of their comfort zones, sit back and enjoy the laughter.

To see the rest of this party (including a recipe for the St. Charles cocktail!) and more, visit www.machemag.com.

Crawfish boil photos by Matt Miller.

maché magazine – Summer 2011 Issue

 

If you’re looking to buy live crawfish – head over to Cajun Crawfish – I’ve purchased my live crawfish from them years ago and they were such a big hit! They’ll take good care of you. ~Jaden

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Crawfish Boil

Servings: serves 15-18 (depending on how hungry your guests are) Prep Time: 20 minutes Cook Time: 3 hours
crawfish-boil

You don't have to live in Louisiana to enjoy a good, old-fashioned crawfish boil. We ordered a 40 lb container of crawfish from the Louisiana Crawfish Company and had it shipped to the Midwest. Peak crawfish season is from February to June.

Ingredients:

40 lbs crawfish
20 lbs potatoes
20 ears of Corn
2 whole garlic bulbs
6 lemons, halved
¼ cup Sriracha
1 bag Louisiana Crawfish Company Crawfish Boil Cajun Seasoning

Directions:

1. Using a 10-gallon pot, fill with water 3/4 full, add crawfish boil seasoning and bring to boil.
2. Add 5 lbs of potatoes, 5 ears of corn, garlic, lemons and 2 tbs Sriracha sauce.
3. Cook 1 minute per pound of potatoes. Control heat to prevent boil over.
4. Add 10 lbs of crawfish and boil for another 2-3 minutes. Turn off the heat.
5. Let crawfish soak, covered, for 15-20 minutes.
6. At this point, if you are using a basket, remove the basket and let the liquid drain off, back into the boil pot.
7. Dump the contents of the basket onto the serving table and sprinkle with 2 tbs of Cajun seasoning.
8. Repeat the process, starting with adding potatoes and corn. Each batch will get progressively spicier, so be careful.

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Carrot, Pea and Mint Salad Recipe http://steamykitchen.com/15745-carrot-pea-mint-salad-recipe.html http://steamykitchen.com/15745-carrot-pea-mint-salad-recipe.html#comments Thu, 02 Jun 2011 19:51:26 +0000 http://steamykitchen.com/?p=15745 Hi everyone! I’ve been traveling quite a bit this month (okay, traveling A LOT) and I have so much to tell you about, including a offshore fishing trip with Hank Shaw, meeting wonderful bloggers at BlogHer Food and introducing you to 2 brand new members of the Steamy Kitchen team! I’m finally back home on Saturday and hopefully will be ...

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Carrot pea mint salad recipe


Hi everyone! I’ve been traveling quite a bit this month (okay, traveling A LOT) and I have so much to tell you about, including a offshore fishing trip with Hank Shaw, meeting wonderful bloggers at BlogHer Food and introducing you to 2 brand new members of the Steamy Kitchen team! I’m finally back home on Saturday and hopefully will be able to catch up on my blogging duties 😉 In the meantime, I’ve asked Susie of Return to Sunday Supper to fill in for me here today. Lots of love, Jaden

A couple of months ago, we hosted an all-day blogging seminar called Food Blog Forum in Orlando where I met some fantastic food bloggers, some of whom flew all the way from other states (and one from Canada!) to attend. Husband and wife team Jeff and Susie Kauck came all the way from Chicago to hear us talk and we just hit it off immediately. Jeff is an James Beard nomincated food photographer, having shot an array of top notch cookbooks. Susie is the author of  Return to Sunday Supper food blog featuring recipes that I know your family will love. Their daughter, Dana, just started contributing to the blog too – once a week she highlights the nutritional information of an ingredient that’s used in one of the recipes. Please welcome Susie and her clean, light and refreshing Carrot, Pea and Mint Salad. ~Jaden

carrot pea mint salad recipe

I’m Susie Kauck, and I started my blog, Return to Sunday Supper, because I want to emphasize the need for a significant, celebrated, face-to-face meal shared by family and friends at least once a week.  What better way to add value to our lives than to join together around a weekly meal that brings family and friends closer?

I think of this gathering as an antidote to “life as usual” – hectic schedules, physical and emotional distance between us, reliance on fast food and addiction to TV and computer screens.  What better way to add value to our lives than to join and inspire others around a weekly meal that brings family and friends closer?

Return to Sunday Supper also presents nutritional information for some of the foods featured and documented reasons why it is so important for families to eat together.

carrot pea mint salad recipe - mintMy blog features family favorite classics and updated recipes each tied to a personal story.  I invite you to share your Sunday supper stories and recipes so that together we can motivate others to start their own Sunday supper traditions.  If you would like to participate, please contact me, susie@returntosundaysupper.com.

This week I have been thinking about the simple pleasures of the bounty of spring and that inspired this lovely salad.  It’s simple, beautiful, and easy to prepare.

I think that I love carrots because I can vividly remember the charming illustrations of carrots in the Beatrix Potter stories from when I was a child.  My favorite way to eat them them then and now was raw….just like Peter!  Of course, if you eat them uncooked they retain all of their wonderful nutrients…just one more reason to love this salad.

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Fresh Carrot, Pea and Mint Salad Recipe

Servings: 4 servings Prep Time: 20 minutes Cook Time: 2 minutes
carrot-pea-and-mint-salad-recipe-feature-1

Recipe by Susie Kauck, Return to Sunday Supper

Ingredients:

For the salad:
4 large carrots, washed, trimmed and peeled (about 1 pound)
½ cup of fresh (shelled) or frozen peas (defrosted)
1 tablespoon fresh mint, torn or cut with scissors into small pieces
pea shoots for garnish, if you likeFor the Vinaigrette:
¼ cup extra virgin olive oil (or grape seed oil for a lighter taste)
1 lemon
3 sprigs mint
1 teaspoon honey (optional) if you like sweeter vinaigrette
salt and pepper to taste

Directions:

For this salad you can use a mandoline slicer or a grater (manual or food processor). Slice carrots lengthwise using a mandoline slicer or grate them. Keep sliced carrots in a bowl of ice water and drain them before assembling salad. Blanch fresh peas in boiling water for 2 minutes. Drain and immediately immerse peas in ice water for two minutes to stop the cooking process, then drain. If using frozen peas, you can just defrost them. Arrange carrots on individual salad plates. Top with peas. Right before serving, sprinkle with chopped mint.

For the Vinaigrette: Crush 3 sprigs of mint and add to the olive or grape seed oil. Leave the mint in the oil for 10 minutes then remove the mint. You will now have mint infused oil. Zest the lemon first, then squeeze to render 1 teaspoon zest and 2 tablespoons juice. In bowl whisk together oil, lemon juice, zest, honey (optional), salt and pepper. Drizzle dressing over salad, garnish with pea shoots if you like, and serve immediately.

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Fried Smelt http://steamykitchen.com/15666-fried-smelt.html http://steamykitchen.com/15666-fried-smelt.html#comments Thu, 26 May 2011 20:35:20 +0000 http://steamykitchen.com/15666-fried-smelt.html In a previous life, I used to work for a giant booze company. I used to commute between my home in the San Francisco (which was only 7 miles away from the office but took 40 minutes to drive sometimes) to the office near the Embarcadero or to the winery in Napa Valley in my little beloved 2-seater fancy pantsy ...

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Fried Smelt Recipe - final dish

In a previous life, I used to work for a giant booze company. I used to commute between my home in the San Francisco (which was only 7 miles away from the office but took 40 minutes to drive sometimes) to the office near the Embarcadero or to the winery in Napa Valley in my little beloved 2-seater fancy pantsy convertible. I know, a tough life, huh?

On the days that I’d head to the city office, I would try to take the subway a couple times a week and on the walk after work back to the subway, I’d often meet friends for dinner at a Greek restaurant called Kokkari. Coincidentally, I just found out that my very handsome friend and fellow blogger Michael Procopio (*waving hi, Michael!*) works there.

The must-order item on the menu is Fried Smelt, little fishies fried whole and served with a garlic-potato skordalia (thick potato-based dipping sauce) and wedges of lemon. The finger-length fried smelt is eaten whole – tail, bone and all – and I call them my Greek French Fries as they are just as addictive.

 

My version doesn’t come with a dipping sauce (though I’m sure you’d could whip up a garlic aoili or find a recipe for garlic-potato skordalia, but instead I toss the fried smelt quickly in an aromatic saute of butter, garlic, chilies and fresh herbs. And instead of coating the smelt in a flour batter, I prefer a crisp-crunchy texture that uses matzo meal mixed with garlic powder.

How to Make Fried Smelt

Here are the smelt fish, my fishmonger sells them thawed just like this. They should be no longer than 4 1/2-inches – I find that smelt bigger than that tend to have bones that are a little harder. The smaller, the better as you’ll be eating these fish whole.

The matzo meal is mixed with garlic powder and salt (or you could use garlic salt). Instead of matzo meal, substitute with regular flour, crushed cornflakes or panko. There’s no need to dip the smelt fish in egg – just pat on the matzo meal onto the fish.

About Garlic Powder

I’m part of the McCormick Gourmet team, bringing you in-depth information about everyday spices. From McCormick Gourmet’s Enspicelopedia:

Garlic Powder consists of dried, powdered cloves of the finest California garlic. A member of the lily family, it is one of the oldest cultivated plants. Garlic’s pungent flavor has been used since ancient times.

To maximize flavor, moisten with water before use.
1/8 teaspoon powdered garlic = 1 clove fresh garlic.

In a pan with about a half-inch of hot oil, carefully slide in the smelt fish. Fry for 3-4 minutes until golden brown.

Let the smelt drain on a wire rack to get rid of excess oil.

They’re quite pretty, aren’t they?!

For the aromatics, use a fistful of any fresh herbs you want. I’ve pulled some fresh parsley, oregano and thyme from the garden.

Half a lemon, minced fresh chili and minced fresh garlic.

In a pan with 2 tablespoons of butter, saute the aromatics and herbs until very fragrant (can you smell the garlic!?) Right before serving, pour this over the fried smelt.

Serve immediately with lemon wedges.

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Fried Smelt Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 15 minutes
Fried Smelt Recipe - final dish

Substitute panko, all-purpose flour or crushed cornflakes for the matzo meal. For a gluten-free version, substitute with your favorite GF cornmeal.

Ingredients:

cooking oil for frying (I like to use olive oil)
1 cup matzo meal
2 teaspoons garlic powder
1 teaspoon salt
1 pound smelt
2 tablespoons butter
handful fresh herbs, minced
1 clove garlic
minced fresh chili pepper (I used 1 whole chili)
salt and pepper
1 lemon, halved

Directions:

1. In a large saute pan, add oil to reach 1/2 inch up the sides of the pan. Heat the oil until 350F or when you drop a few flakes of matzo meal into the oil it begins to bubble and lightly brown.

2. In a wide, shallow bowl, mix together the matzo meal, garlic powder and the salt. Have the matzo meal, the smelt, a wire rack on top of a baking sheet ready by your stove. Coat a smelt on both sides with the matzo meal then carefully slide into the hot oil to fry. Repeat with a few more smelt fish (just make sure you give the smelt enough room so that they don't touch in the oil). Fry both sides of the smelt fish for 2 minutes each side. They cook very quickly! Let the fried smelt drain its excess oil on the wire rack. Repeat with remaining batches.

3. Just before serving, heat a saute pan over medium-high heat. Add the butter and when hot, add in the garlic and chilies. When garlic becomes fragrant, season with salt and pepper and squeeze in the juice of one of the lemon halves. Turn off the heat and stir in the fresh herbs. Pour this over the plated fried smelt and serve immediately with lemon wedges.

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