Ok, so I know this isn't Southern food (since it's "Southern Food Saturday"), but it is comfort food from my days as a vegetarian. Can be made vegetarian or not, and is good on darn near anything... I think gravel would be good with it.
This sauce is trouble... I could eat the entire thing in one sitting. In fact, I was so eager, I forgot to take a pic.
Try it on pasta, chicken, tofu, broccoli, your finger... whatever floats your boat.
In a blender, combine:
1 cup peanut (or almond) butter
1 1/2 cups vegetable (or chicken) broth
juice of 1 lime
peeled, sliced ginger- about the length of your thumb (more or less depending on your tastes)
1 tablespoon soy (or fish) sauce
2 tablespoons brown sugar
1/2- 1 teaspoon cayenne pepper
Blend till smooth. Pour into a saucepan, cook over medium low heat till bubbling and the thickness you want it at. Taste it. Adjust as you like it- more sweetness, more heat from cayenne.
Saturday, April 30, 2011
Friday Night was French Bistro Night
Compound butter is your friend. If you've never made a compound butter (flavored butter), don't be intimidated, it couldn't be easier.
Last night, I made seared flank steak with Blue Cheese, Shallot Compound Butter and served it with a green salad.
In this pic, I had just scooped some of the butter onto the sliced flank steak, it hadn't started to melt yet as I had to serve it quickly- there was whining coming from the table about being hungry. So, this is not the most optimal pic.
Anyhow, here is how you make a compound butter:
In a small bowl (since this was a small quantity, I mixed it up in a bowl. You can also do this in a food processor or in a mixing bowl with a paddle if you are making larger quantities), mix up the following:
2-3 tablespoons room temperature butter
2 tablespoons blue cheese (crumbled)
1 tablespoon minced parsley
1 minced shallot (a small one)
1/2 teaspoon of salt, 1/4 teaspoon pepper (or more to taste)
Schmear all of this till combined. Set aside.
In a large pan, over medium high heat, warm up some olive oil and sear your flank steak to desired doneness. I like my steak really rare, so this was about 3-4 minutes per side. Let it rest for about five minutes, then slice against the grain. Serve with collected juices, top with some (or all) compound butter.
Compound butters are just flavored butters that you can make to your liking. The butter is a vehicle and makes a nice sauce using the other flavors you include- cheeses, herbs, spices, etc. It's great on any kind of steak (especially if you go in for leaner ones like filet), on (or stuffed into) chicken breasts, pork chops, lamb chops, or smeared onto toasted bread for a beef sandwich or even with burgers. Experiment, and freeze the leftovers for later use.
Enjoy!
Last night, I made seared flank steak with Blue Cheese, Shallot Compound Butter and served it with a green salad.
In this pic, I had just scooped some of the butter onto the sliced flank steak, it hadn't started to melt yet as I had to serve it quickly- there was whining coming from the table about being hungry. So, this is not the most optimal pic.
Anyhow, here is how you make a compound butter:
In a small bowl (since this was a small quantity, I mixed it up in a bowl. You can also do this in a food processor or in a mixing bowl with a paddle if you are making larger quantities), mix up the following:
2-3 tablespoons room temperature butter
2 tablespoons blue cheese (crumbled)
1 tablespoon minced parsley
1 minced shallot (a small one)
1/2 teaspoon of salt, 1/4 teaspoon pepper (or more to taste)
Schmear all of this till combined. Set aside.
In a large pan, over medium high heat, warm up some olive oil and sear your flank steak to desired doneness. I like my steak really rare, so this was about 3-4 minutes per side. Let it rest for about five minutes, then slice against the grain. Serve with collected juices, top with some (or all) compound butter.
Compound butters are just flavored butters that you can make to your liking. The butter is a vehicle and makes a nice sauce using the other flavors you include- cheeses, herbs, spices, etc. It's great on any kind of steak (especially if you go in for leaner ones like filet), on (or stuffed into) chicken breasts, pork chops, lamb chops, or smeared onto toasted bread for a beef sandwich or even with burgers. Experiment, and freeze the leftovers for later use.
Enjoy!
Monday, April 25, 2011
Mediterranean Monday! Tonight- Italian inspired dinner: Chicken Piccata
Well, it's Monday, which means Mediterranean night.
Tonight, I was feeling a little Italiano. I had capers, lemons and chicken breasts on hand and thought Chicken Piccata might be a good idea. Typically, this dish would be made with veal but I'm cheap, so chicken is the protein of choice. Turkey breast would be a good idea too- or any light fish. The sauce would probably even go well with shrimp. I'm serving a spicy, garlic broccoli dish as the side.
Here is what you will need for the chicken:
3 boneless, skinless chicken breasts- sliced in half crosswise. Here's a pic in case you aren't certain what I mean:
1/2 cup rice flour (I use this instead of wheat because wheat is not my friend. Feel free to use regular flour)
salt and pepper
1/2 bunch of Italian parsley, minced
2 lemons, juiced
1/2 cup of chicken broth
1/4 cup of drained capers
olive oil (to cook- about 1 tablespoon or so)
unsalted butter- roughly 2 tablespoons
For the broccoli:
4 cups of broccoli florets
3 garlic cloves, minced
1/2- 1 teaspoon of red pepper flakes (depending on how hot you like your food)
1/2 cup of chicken broth
2 tablespoons of olive oil
salt and pepper to taste
Steam the broccoli until just green, immediately run under cold water until cool. Set aside until chicken is done and you are close to ready to serve.
For the chicken: Lightly season chicken with salt and pepper, then dredge the chicken in the flour. In a large saute pan, warm the olive oil over medium-high heat, place two- three pieces of chicken in a large saute pan, don't over crowd it. Cook for maybe two minutes, flip and cook other side for about a minute (this depends on how thick your chicken is). Remove onto a plate, keep warm (cover with foil). Finish remaining chicken the same way. To the hot pan, add the broth, lemon juice and capers. Bring to a boil, scraping out any browned bits. Return chicken to the pan to finish any cooking, and rewarm- about 3 minutes. Remove chicken to serving platter, add butter to the sauce, stir to melt. Taste the sauce- add salt/pepper if necessary. Pour sauce over chicken, garnish with parsley. Rinse out the pan for the broccoli.
Finish the broccoli: over medium-high heat, bring the broth to a boil, add the garlic and pepper flakes. Reduce by half. Add the olive oil, stir to combine. Add broccoli to mixture, stirring to combine. Taste for salt, bring the broccoli back up to a hot temperature. Serve with the chicken.
Tonight, I was feeling a little Italiano. I had capers, lemons and chicken breasts on hand and thought Chicken Piccata might be a good idea. Typically, this dish would be made with veal but I'm cheap, so chicken is the protein of choice. Turkey breast would be a good idea too- or any light fish. The sauce would probably even go well with shrimp. I'm serving a spicy, garlic broccoli dish as the side.
Here is what you will need for the chicken:
1/2 cup rice flour (I use this instead of wheat because wheat is not my friend. Feel free to use regular flour)
salt and pepper
1/2 bunch of Italian parsley, minced
2 lemons, juiced
1/2 cup of chicken broth
1/4 cup of drained capers
olive oil (to cook- about 1 tablespoon or so)
unsalted butter- roughly 2 tablespoons
For the broccoli:
4 cups of broccoli florets
3 garlic cloves, minced
1/2- 1 teaspoon of red pepper flakes (depending on how hot you like your food)
1/2 cup of chicken broth
2 tablespoons of olive oil
salt and pepper to taste
Steam the broccoli until just green, immediately run under cold water until cool. Set aside until chicken is done and you are close to ready to serve.
For the chicken: Lightly season chicken with salt and pepper, then dredge the chicken in the flour. In a large saute pan, warm the olive oil over medium-high heat, place two- three pieces of chicken in a large saute pan, don't over crowd it. Cook for maybe two minutes, flip and cook other side for about a minute (this depends on how thick your chicken is). Remove onto a plate, keep warm (cover with foil). Finish remaining chicken the same way. To the hot pan, add the broth, lemon juice and capers. Bring to a boil, scraping out any browned bits. Return chicken to the pan to finish any cooking, and rewarm- about 3 minutes. Remove chicken to serving platter, add butter to the sauce, stir to melt. Taste the sauce- add salt/pepper if necessary. Pour sauce over chicken, garnish with parsley. Rinse out the pan for the broccoli.
Finish the broccoli: over medium-high heat, bring the broth to a boil, add the garlic and pepper flakes. Reduce by half. Add the olive oil, stir to combine. Add broccoli to mixture, stirring to combine. Taste for salt, bring the broccoli back up to a hot temperature. Serve with the chicken.
Saturday, April 23, 2011
Saturday- "Southern Cooking Day"
Since Saturday is supposed to be the day that I am cooking anything Southern in nature, I think I will start with an easy favorite of many of my friends and family. It's roots are Southern, but I've managed to turn it from a nice, Southern belle into a real jezebel. Bacon, Cheddar, Scallion Beer Bread.
Preheat oven to 350 degrees
In a large mixing bowl, place:
3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
1 (12 ounce) beer (I prefer something light like Coors or Bud)
1 cup chopped green onions (aka "scallions")
1 cup cooked chopped bacon (about 8 slices, reserve the grease for use later in this recipe. Yes, really.)
1 cup shredded or chopped cheddar cheese
Stir all ingredients together except the reserved bacon grease... If the reserving and use of bacon grease freaks you out, go ahead and melt 1/2 cup of butter instead.
Now, take the reserved bacon grease and pour half into the bottom of a 9" x 5" loaf pan. Pour the beer bread batter into the pan, smooth it out so it reaches the sides of the pan. Pour the rest of the bacon grease (or melted butter) over the top. Yes, really. Just do it. You know you want to.
Place loaf pan on a baking sheet (do this, the grease may dribble over the sides and make a mess), bake for 50-60 minutes or until golden brown and a knife test shows no wet batter.
Let cool a little before eating. Best when served warm. Excellent with chili, fried eggs for breakfast, or just slathered in butter and demolished without apology.
Enjoy!
In a large mixing bowl, place:
3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
1 (12 ounce) beer (I prefer something light like Coors or Bud)
1 cup chopped green onions (aka "scallions")
1 cup cooked chopped bacon (about 8 slices, reserve the grease for use later in this recipe. Yes, really.)
1 cup shredded or chopped cheddar cheese
Stir all ingredients together except the reserved bacon grease... If the reserving and use of bacon grease freaks you out, go ahead and melt 1/2 cup of butter instead.
Now, take the reserved bacon grease and pour half into the bottom of a 9" x 5" loaf pan. Pour the beer bread batter into the pan, smooth it out so it reaches the sides of the pan. Pour the rest of the bacon grease (or melted butter) over the top. Yes, really. Just do it. You know you want to.
Place loaf pan on a baking sheet (do this, the grease may dribble over the sides and make a mess), bake for 50-60 minutes or until golden brown and a knife test shows no wet batter.
Let cool a little before eating. Best when served warm. Excellent with chili, fried eggs for breakfast, or just slathered in butter and demolished without apology.
Enjoy!
Friday, April 22, 2011
Better late than never... Tom Khaa Kai. Thai Coconut Chicken Soup.
This week has been very busy with family coming into town that I haven't seen in 22 years. It was a good visit but threw me off track.
So, here is the first recipe- Tom Khaa Kai. Thai Coconut Chicken Soup. Tangy, salty, a little spicy and creamy. Quite tasty.
In a large saucepan or Dutch oven, place over medium low heat to simmer:
2 (15 ounce) cans of coconut milk
2 cups of water
2 stalks of lemon grass, white parts only bruised
2 large or 4 small shallots, peeled and sliced
2 inch piece of galangal (or ginger), peeled and sliced
Allow to simmer for 10-15 minutes.
While that comes up to a simmer, prepare the next additions:
3 tablespoons of lime juice
6 kaffir lime leaves, washed and torn in half
1 large (12-16 ounces) boneless, skinless chicken breast, sliced
6 Thai bird chiles, washed, stems removed- leave intact
5 Tablespoons of fish sauce
2 Tablespoons of palm (or light brown) sugar
5 ounces sliced mushrooms
5 ounces cherry tomatoes, washed and left whole
Stir all of this in, simmer until chicken is cooked. About 10 minutes, depending on how thinly the chicken was sliced.
Serve with cilantro if you like. I didn't have any, but it would add a nice fresh element to this tasty dish. Enjoy!
In a large saucepan or Dutch oven, place over medium low heat to simmer:
2 (15 ounce) cans of coconut milk
2 cups of water
2 stalks of lemon grass, white parts only bruised
2 large or 4 small shallots, peeled and sliced
2 inch piece of galangal (or ginger), peeled and sliced
Allow to simmer for 10-15 minutes.
While that comes up to a simmer, prepare the next additions:
3 tablespoons of lime juice
6 kaffir lime leaves, washed and torn in half
1 large (12-16 ounces) boneless, skinless chicken breast, sliced
6 Thai bird chiles, washed, stems removed- leave intact
5 Tablespoons of fish sauce
2 Tablespoons of palm (or light brown) sugar
5 ounces sliced mushrooms
5 ounces cherry tomatoes, washed and left whole
Stir all of this in, simmer until chicken is cooked. About 10 minutes, depending on how thinly the chicken was sliced.
Serve with cilantro if you like. I didn't have any, but it would add a nice fresh element to this tasty dish. Enjoy!
Sunday, April 17, 2011
Welcome!
Welcome to Travel By Plate.
My name is Michelle, and I live on the West Coast of the United States.
I love to eat, and I'd love to travel the world but I just don't have the budget to do it. I'm working on that though... am playing the lottery faithfully. In the meantime, I live vicariously through my ever expanding cookbook collection, and watching food shows. Since I have an extensive collection of cookbooks, as I cook through them, I'll post reviews.
I love to eat, and I'd love to travel the world but I just don't have the budget to do it. I'm working on that though... am playing the lottery faithfully. In the meantime, I live vicariously through my ever expanding cookbook collection, and watching food shows. Since I have an extensive collection of cookbooks, as I cook through them, I'll post reviews.
So, here is a template of what I'll be cooking up on a daily basis:
- Monday- Mediterranean: Italian, Greek, Spanish, Southern French (Provence), Turkish, Syrian, Northern African
- Tuesday- Eastern: any Asian cuisine
- Wednesday- Western: Pacific (including entire west coast and Hawaii), Tex Mex, Mexican
- Thursday- Tropical: Central & South American, Caribbean, African, Australian, New Zealand dishes, Indian, Philippine cuisine, Thai, Vietnamese
- Friday- French, Basque, Irish, Scottish, English, German, Scandinavian
- Saturday- Southern: anything from the American South or East Coast
- Sunday- Seafood: any seafood, any preparation
Hope you enjoy the journey!
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