All summer I have kept my eyes open for flanken cut beef short-ribs at Winco. On Friday, there they were. I scooped them up into my cart for dinner and then F found the following marinade online.
This was the best version we've ever eaten--which is why I'm leaving the recipe here. I don't want to forget it. :)
Kai Bi (Galbi) - Korean Grilled Beef Short Ribs
Marinade:
1/2 cup natural brewed soy sauce
1 small onion
1 small Nashi (Asian) pear or semi sweet apple
6 cloves garlic
1 inch fresh ginger
1/2 cup + 2 tablespoons brown sugar or 1/2 cup + 3 tablespoons honey
4 spring/green onion
2 teaspoons pure toasted sesame seed oil
1 tablespoon rice wine
1/2 teaspoon black pepper
water as needed
We put the marinade in a plastic bag with the ribs for an hour and then grilled them over charcoal.
Saturday, August 29, 2015
Monday, August 17, 2015
Chicken Thighs Baked with Lemon, Sage, Rosemary & Thyme
It's either my cravings or the need to use a certain ingredient that cause me to search and find recipes like the following. But mainly my cravings.
This particular recipe made me realize I need to replace our mortar and pestle. The small bowl on the food processor is usually the tool of choice for this type of task, but it's not efficient when there aren't enough ingredients in the bowl.
Also, I used boneless, skinless thighs to make this. Next time I'll use thighs with their bone, but remove the skin. I believe thighs have enough flavorful fat on their own.
Enjoy this keeper from Fine Cooking dot com:
In addition to the lemon and fresh herbs, the chicken thighs are flavored with an emulsified mash of garlic, salt, and olive oil, called allioli. I like to garnish each plate of chicken with a spoonful of romesco sauce.
2 large cloves garlic
Coarse salt or sea salt
3 to 4 Tbs. extra-virgin olive oil
12 chicken thighs, trimmed of fat, rinsed, and patted dry
2 large lemons, each cut into six 1/4-inch rounds
1 bunch fresh rosemary, snipped into twelve 2-inch pieces
1 bunch fresh thyme, snipped into twelve 2-inch pieces
12 sage leaves
Freshly ground black pepper
Using a mortar and pestle, mash the garlic with a large pinch of salt to create a coarse paste (or use a small mixing bowl and the back of a spoon, or mince the garlic very finely on a cutting board). Add the oil very slowly in drops while pounding and grinding the paste, continuing until the allioli is thick, creamy, and emulsified. Put the chicken in a bowl. Rub the allioli all over, including under the skin. Cover and refrigerate at least 2 hours or overnight.
Heat the oven to 425°F and set an oven rack in the middle of the oven. Arrange the lemon slices in one layer in a large shallow roasting pan or baking dish (9x13x2 inches is good). Top each slice with a piece of rosemary and thyme and a sage leaf. Set the chicken thighs, skin side up, on top; sprinkle them generously with salt and pepper. Bake until the skin is golden and the juices are clear, 45 minutes to 1 hour.
Sometimes the lemons and chicken produce a lot of juices, in which case you can make a delicious pan sauce. Transfer the chicken (keeping the herbs and lemon slices underneath) to a plate and cover loosely with foil. Tilt the pan to pool the juices in one corner. Spoon off the fat that rises to the top. Set the pan over medium heat (if the pan isn't flameproof, pour the juices into a small skillet) and scrape up any stuck-on juices. Let the juices boil and reduce so they thicken to a saucy consistency. Drizzle the sauce around, not on, the chicken to maintain the crisp skin.
Friday, July 24, 2015
Monday, July 6, 2015
Collection of Tian Recipes
Over the last two summers, when zucchini and tomatoes are abundant, I've added tians to our list of favorite side dishes. This summer I decided to do another search to see what variations there are. What I learned: Don't make several changes to a favorite recipe all at once--go slow. And, it's okay to be satisfied with a favorite.
A few tips for constructing a tian:
Our favorite at the Barefoot Contessa link below, uses potatoes, tomatoes & summer squash. When slicing those vegetables, it's important to keep 2 things in mind--number of servings and slicing equal numbers of each, since you alternate slices as you go. The fewer the number of servings you want the more you spread out the vegetables as you create the spiral and the opposite when you wish to serve more people.
Here's a link to our favorite: via The Barefoot Contessa.
Zucchini Tian With Curried Bread Crumbs
MELISSA CLARK
INGREDIENTS
1 tablespoon curry powder
7 ½ tablespoons olive oil
1 ¼ cups whole-wheat or regular panko bread crumbs
2 teaspoons coarse kosher salt
1 large white onion, halved and thinly sliced
2 teaspoons finely chopped rosemary
1 pint cherry or grape tomatoes, halved
¼ cup dry white wine
2 garlic cloves, minced
1 teaspoon orange zest
½ teaspoon black pepper, more to taste
4 medium zucchini (about 1 1/2 pounds), thinly sliced (about 7 cups)
Nutritional Information
PREPARATION
Heat oven to 400 degrees. Heat a large skillet over medium-high heat, then add curry powder and let toast until fragrant, about 30 seconds. Add 2 tablespoons olive oil, then stir in panko bread crumbs and 1 teaspoon salt. Cook for 2 to 3 minutes, stirring occasionally. Transfer to a bowl and wipe out skillet.
In the same skillet, heat 2 tablespoons olive oil over high heat, then add onions, rosemary and 1 teaspoon salt. Cook for 10 to 15 minutes, stirring often, until onions are a deep golden brown. Add tomatoes and cook for another 5 minutes. Pour white wine into pan and bring to a simmer, scraping up any brown bits. Remove from heat and stir in garlic, orange zest and black pepper.
Grease inside of a medium-size gratin dish with 1/2 tablespoon olive oil and spread a third of the onion and tomato mixture on the bottom. Begin layering zucchini in an overlapping pattern, beginning around the outside and working your way in. Sprinkle with a third of the bread crumbs. Repeat layering two more times, ending with bread crumbs. Drizzle 3 tablespoons olive oil over bread crumbs and bake for 1 to 1 1/2 hours, or until vegetables are extremely tender and top has browned.
VEGETABLE TIAN
by Erica
(beautiful photos)
Ingredients:
1 large zucchini
5-6 Roma tomatoes
6 small Yukon gold potatoes
2 cloves of garlic
1 tsp of fresh thyme
olive oil
salt
pepper
Directions:
Preheat the oven to 375 degrees.
Finely slice the vegetables with a mandolin, about 1/16-inch thick.
Layer and alternate the vegetables in an oval or circular gratin dish.
Top with minced garlic and season with salt, pepper and thyme. Drizzle with olive oil.
Cover with foil and bake for 40-45 minutes until potatoes are soft.
Remove foil and bake for another 10-15 minutes.
Serve warm or at room temperature.
TOMATO–ZUCCHINI TIAN
1 medium eggplant, peeled
Salt
2 medium onions, peeled and chopped
3 cloves garlic, peeled and minced
1 ⁄2 cup extra-virgin olive oil
Freshly ground black pepper
2 medium zucchini, sliced diagonally
6 ripe medium tomatoes, sliced
3-4 sprigs fresh herbs, such as thyme, rosemary, basil or oregano
1 ⁄2 cup grated parmigiano-reggiano (optional)
Cut eggplant in 1" cubes, sprinkle with salt, and place in a
colander. Drain for 30 minutes, then pat dry. 1
Cook onions and garlic in 3 tbsp. of the olive oil in a medium
skillet over medium heat until slightly browned, about 10
minutes. Transfer to a medium baking dish. In the same
skillet, cook eggplant in 2–3 tbsp. of the olive oil until tender
and slightly browned, about 10 minutes. Season with salt and
pepper, and stir into onion mixture.
Preheat oven to 400°. Arrange zucchini and tomatoes in
layers over eggplant. Top with herbs, drizzle with remaining
oil, season with salt and pepper, and bake 30–40 minutes.
Sprinkle with cheese, if using, and serve.
A few tips for constructing a tian:
Our favorite at the Barefoot Contessa link below, uses potatoes, tomatoes & summer squash. When slicing those vegetables, it's important to keep 2 things in mind--number of servings and slicing equal numbers of each, since you alternate slices as you go. The fewer the number of servings you want the more you spread out the vegetables as you create the spiral and the opposite when you wish to serve more people.
Here's a link to our favorite: via The Barefoot Contessa.
Zucchini Tian With Curried Bread Crumbs
MELISSA CLARK
INGREDIENTS
1 tablespoon curry powder
7 ½ tablespoons olive oil
1 ¼ cups whole-wheat or regular panko bread crumbs
2 teaspoons coarse kosher salt
1 large white onion, halved and thinly sliced
2 teaspoons finely chopped rosemary
1 pint cherry or grape tomatoes, halved
¼ cup dry white wine
2 garlic cloves, minced
1 teaspoon orange zest
½ teaspoon black pepper, more to taste
4 medium zucchini (about 1 1/2 pounds), thinly sliced (about 7 cups)
Nutritional Information
PREPARATION
Heat oven to 400 degrees. Heat a large skillet over medium-high heat, then add curry powder and let toast until fragrant, about 30 seconds. Add 2 tablespoons olive oil, then stir in panko bread crumbs and 1 teaspoon salt. Cook for 2 to 3 minutes, stirring occasionally. Transfer to a bowl and wipe out skillet.
In the same skillet, heat 2 tablespoons olive oil over high heat, then add onions, rosemary and 1 teaspoon salt. Cook for 10 to 15 minutes, stirring often, until onions are a deep golden brown. Add tomatoes and cook for another 5 minutes. Pour white wine into pan and bring to a simmer, scraping up any brown bits. Remove from heat and stir in garlic, orange zest and black pepper.
Grease inside of a medium-size gratin dish with 1/2 tablespoon olive oil and spread a third of the onion and tomato mixture on the bottom. Begin layering zucchini in an overlapping pattern, beginning around the outside and working your way in. Sprinkle with a third of the bread crumbs. Repeat layering two more times, ending with bread crumbs. Drizzle 3 tablespoons olive oil over bread crumbs and bake for 1 to 1 1/2 hours, or until vegetables are extremely tender and top has browned.
VEGETABLE TIAN
by Erica
(beautiful photos)
Ingredients:
1 large zucchini
5-6 Roma tomatoes
6 small Yukon gold potatoes
2 cloves of garlic
1 tsp of fresh thyme
olive oil
salt
pepper
Directions:
Preheat the oven to 375 degrees.
Finely slice the vegetables with a mandolin, about 1/16-inch thick.
Layer and alternate the vegetables in an oval or circular gratin dish.
Top with minced garlic and season with salt, pepper and thyme. Drizzle with olive oil.
Cover with foil and bake for 40-45 minutes until potatoes are soft.
Remove foil and bake for another 10-15 minutes.
Serve warm or at room temperature.
TOMATO–ZUCCHINI TIAN
1 medium eggplant, peeled
Salt
2 medium onions, peeled and chopped
3 cloves garlic, peeled and minced
1 ⁄2 cup extra-virgin olive oil
Freshly ground black pepper
2 medium zucchini, sliced diagonally
6 ripe medium tomatoes, sliced
3-4 sprigs fresh herbs, such as thyme, rosemary, basil or oregano
1 ⁄2 cup grated parmigiano-reggiano (optional)
Cut eggplant in 1" cubes, sprinkle with salt, and place in a
colander. Drain for 30 minutes, then pat dry. 1
Cook onions and garlic in 3 tbsp. of the olive oil in a medium
skillet over medium heat until slightly browned, about 10
minutes. Transfer to a medium baking dish. In the same
skillet, cook eggplant in 2–3 tbsp. of the olive oil until tender
and slightly browned, about 10 minutes. Season with salt and
pepper, and stir into onion mixture.
Preheat oven to 400°. Arrange zucchini and tomatoes in
layers over eggplant. Top with herbs, drizzle with remaining
oil, season with salt and pepper, and bake 30–40 minutes.
Sprinkle with cheese, if using, and serve.
Tuesday, June 30, 2015
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