Sunday, May 31, 2009

braised ground pork

Ro zao, or braised ground pork, is great because it's cheap, easy to make, freezes well, and makes a fantastic addition to almost any meal. You can eat it over rice, pour it over dry noodles, add it to noodle soup, or use it as a filling for any number of things. Here's a basic recipe to get you started:

  • 1 pound ground pork
  • 1/2 cup soy sauce (I like Kimlan Super Special)
  • 1/2 cup rice wine
  • 1 cup water
  • 1 heaping tablespoon sugar (any kind)
  • 2-3 whole star anise, depending how fresh yours are
  • 1 tablespoon lard (optional, but this is one of those small things that makes a huge difference in flavor and mouthfeel)
  • 1/2 teaspoon five spice powder (to taste)
  • 1/2 to 1 cup chopped green onions
  • 3-5 chopped shitake mushrooms, fresh or reconstituted dry

Heat up a tablespoon of oil in a small pot over medium high flame. Cook the ground pork, breaking up the meat into small pieces. When it's cooked through, add all the other ingredients and stir well to combine. You might need to add more water to cover the pork. However, rememberyou are aiming for a gravy-like consistency, not a soup. Simmer over low heat for at least half an hour up to an hour, until the ro zao thickens and your mouth starts watering in the other room.

Panna Cotta with Strawberries and Balsamic Vinegar

Panna cotta
  • 2 tablespoons water
  • 1 1/4 teaspoons unflavored gelatin
  • 2 cups whipping cream
  • 1 1/4 cups plain goat's-milk or whole-milk yogurt
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar

Strawberries
  • 2 1-pint baskets strawberries, hulled, thinly sliced
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon freshly ground black pepper

Preparation

For panna cotta:
Pour 2 tablespoons water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes. Whisk 1 cup cream, yogurt, and vanilla in large bowl to blend. Heat remaining 1 cup cream and 1/2 cup sugar in small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer. Remove from heat. Add gelatin mixture, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl. Divide mixture among six 3/4-cup ramekins, using about 1/2 cup for each. Refrigerate desserts uncovered until cold, then cover and refrigerate overnight.

For strawberries:
Toss strawberries, vinegar, sugar, and pepper in large bowl to combine. Let stand 30 minutes, tossing occasionally. Spoon strawberries over panna cotta and serve.

Pumpkin, Sage, Chestnut and Bacon Risotto

Adapted from Jamie Oliver

Time: 1 hour 50 minutes

1 small sweet cooking pumpkin or butternut squash, peeled, about 2 1/2 pounds
Olive oil
1 tablespoon coriander seeds
Sea salt and ground black pepper
12 slices bacon or pancetta
2 ounces shelled chestnuts (vacuum packed are fine)
15 fresh sage leaves
4 cups chicken stock or canned broth
3 shallots, peeled and finely chopped
5 small stalks celery, finely chopped
1 cup arborio rice
1/2 cup dry white wine or dry white vermouth
4 tablespoons butter
3/8 cup freshly grated Parmesan cheese, plus more for serving
About 1 cup mascarpone, optional.

1. Heat oven to 375 degrees. Halve pumpkin lengthwise, and remove seeds; rinse seeds, drain, and reserve. Cut pumpkin lengthwise into thick slices, and spread in a layer across a large baking sheet. (If using squash, cut into quarters.) Sprinkle pumpkin with olive oil, and set aside. Using a mortar and pestle, pound the coriander seeds until crushed. Sprinkle over pumpkin along with salt and pepper, and bake until soft, about 40 minutes.

2. Remove pumpkin from oven (leave oven on), and spread bacon over it. In a small bowl, combine reserved seeds, chestnuts, sage and salt and pepper to taste. Add tablespoon olive oil, and mix well. Sprinkle over pumpkin and bacon. Place back in oven until bacon is crisp, 10 to 15 minutes.

3. Remove pumpkin from oven. Scrape bacon, chestnuts, sage and pumpkin seeds onto a small plate; reserve. Finely chop about half the pumpkin. Chop other half so that it is slightly chunky; reserve.

4. Place chicken stock in a small pan over medium-low heat. Bring to a simmer, then reduce heat to very low to keep warm. Place a large saucepan over medium heat, and add tablespoon olive oil, shallots, celery and a pinch of salt. Stir, cover, and cook for 3 minutes. Increase heat to medium-high, and add rice. Stir constantly until rice is translucent, 2 to 3 minutes. Stir in wine until it is absorbed, 1 to 2 minutes.

5. Begin adding broth to rice, a ladleful at a time, stirring constantly. Allow each ladleful to be absorbed before adding next; process will take about 20 minutes. When ready, rice will be soft with a slight bite. Season with salt and pepper to taste.

6. Remove rice from heat. Add chopped pumpkin, and stir vigorously until mixed; fold in pumpkin chunks. Mix in butter and Parmesan. Place a lid over the saucepan, and let sit for 2 minutes. To serve, place a portion on each of 6 serving plates. Top each portion with crumbled bacon, and sprinkle with mixture of chestnuts, sage and pumpkin seeds. Add a dash more cheese. Garnish each plate with a dollop of mascarpone if desired, and serve immediately.

Yield: 6 servings.

Pappardelle With Beef Ragù

Adapted from Jamie Oliver

Time: 1 hour 45 minutes with pressure cooker, 3 1/2 to 4 hours without

1 3/8 pounds boneless beef chuck roast, in 2-inch cubes
Salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
2 sprigs rosemary, plus 1 tablespoon finely chopped leaves for garnish
2 sprigs sage
1 small red onion, peeled and cut in chunks
4 cloves garlic, finely chopped
1 carrot, peeled and thickly sliced
1 celery stalk, thickly sliced
2 cups Chianti
1 28-ounce can peeled whole cherry or plum tomatoes
1 pound pappardelle
3 tablespoons butter
1 tablespoon finely grated orange zest
1/2 cup freshly grated Parmigiano-Reggiano.

1. Season beef with salt and pepper to taste. Place an uncovered pressure cooker or oven-proof Dutch oven over medium-high heat, and add olive oil. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add rosemary and sage sprigs, onion, garlic, carrot and celery. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.

2. Add Chianti and continue to simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices, and if using pressure cooker, 1/2 cup water. Secure lid and pressure gauge of pressure cooker, and follow manufacturer's instructions to bring contents of pot to a simmer. Reduce heat to low, and simmer for 45 minutes. If using Dutch oven, simmer, covered, in a 275-degree oven for 3 to 3 1/2 hours.

3. Place a large pot of lightly salted water over high heat to bring to a boil. Remove pressure cooker from heat, or Dutch oven from oven. After pressure has dropped in pressure cooker, follow manufacturer's instructions to remove lid. Using two forks, finely shred meat and vegetables. Discard herb stems. Loosely cover pan and return it to low heat to keep warm.

4. Add pappardelle to boiling water. As it cooks, scoop out 1/2 cup water and reserve. Cook pasta to taste, then drain well. Return pasta to pot, and add butter and 1/4 cup Parmigiano-Reggiano; mix gently until butter has melted. Add a little reserved cooking water to loosen.

5. To serve, lift pasta into each of six shallow bowls. Spoon beef ragù over top. Sprinkle each bowl with a pinch of orange zest and rosemary, and a spoonful of cheese.

Yield: 6 servings.

Braised Ligurian Chicken

Adapted from Jamie Oliver

Time: 40 minutes

2 heaping tablespoons flour
Sea salt and freshly ground black pepper
1 4-pound chicken, cut into 8 pieces
1/4 cup extra virgin olive oil
4 to 5 fresh rosemary sprigs
6 cloves garlic, peeled and thinly sliced
1 1/2 cups white wine
4 anchovy fillets (optional)
1/2 cup calamata olives (with pits)
3 ripe plum tomatoes, halved, seeded and coarsely chopped.

1. In a large bowl, combine flour with salt and pepper to taste. Add chicken pieces and toss until evenly coated.

2. Place a large flameproof casserole dish over medium-high heat, and heat olive oil. Add chicken pieces, and fry until golden underneath, about 5 minutes. Turn chicken, and add rosemary and garlic. Continue to fry until garlic is softened but not colored, about 3 minutes. Add wine. When it comes to a boil, add anchovies, olives and tomatoes.

3. Partly cover pan, and reduce heat to medium low. Simmer until chicken is cooked and tender, and broth is reduced to a rich sauce, 15 to 20 minutes. To serve, discard rosemary sprigs, and season well with salt and pepper to taste. Place a piece or two of chicken on each plate, and top with a spoonful of sauce.

Yield: 4 servings

Pasta Shells with Halibut and Oven-Roasted Ratatouille

http://www.epicurious.com/recipes/food/views/Pasta-Shells-with-Halibut-and-Oven-Roasted-Ratatouille-107921

  • Nonstick vegetable oil spray
  • 1 1-pound eggplant, unpeeled, trimmed, cut into 1/2-inch pieces
  • 1 pound plum tomatoes, cut into 1/2-inch pieces
  • 2 small zucchini, trimmed, cut into 1/2-inch pieces
  • 1 small red bell pepper, chopped
  • 2 garlic cloves, flattened
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons herbes de Provence*
  • 1 12-ounce halibut fillet
  • 2 cups medium-size pasta shells

Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Spread next 5 ingredients on sheet. Drizzle with oil. Sprinkle with herbes de Provence, salt, and pepper. Roast vegetables until tender, stirring occasionally, about 35 minutes. Push vegetables to sides of sheet. Place fish in center of sheet; sprinkle with salt and pepper. Roast until just opaque in center, about 12 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Add roasted vegetables and enough reserved pasta cooking water to pasta to moisten; toss. Cut fish into 1/2-inch pieces; add to pasta and toss gently. Season with salt and pepper.