Soba Noodles with Crispy Kale

Posted on

If a dish calls for nutritional yeast, chances are that I’m making it. Even though I’m not a vegetarian, I can’t get enough of the umami-rich hit that nutritional yeast provides, and there’s plenty of it in this easy noodle bowl. Adapted from a Bon Appetit recipe, I’ve reduced the amount of coconut flakes and upped the volume of sauce for an even more umami-rich dish.

Soba noodles with crispy kale

Ingredients:

1 bunch curly kale, ribs and stems removed, leaves coarsely chopped
3/4 cup unsweetened coconut flakes
1/2 cup nutritional yeast
1/2 teaspoon salt
2 teaspoons plus 1/3 cup olive oil
12 ounces dried soba noodles
3 tablespoons tahini
3 tablespoons soy sauce
1 tablespoon honey
2 teaspoons toasted sesame oil
1/2 teaspoon crushed red pepper flakes
1 lime

1. Place racks in upper and lower thirds of oven and preheat to 375F degrees. Toss kale, coconut, nutritional yeast, 1/2 teaspoon salt, and tablespoons olive oil in a large bowl to coat. Divide mixture evenly between 2 rimmed baking sheets and roast, tossing and rotating baking sheets halfway through, until kale is crisp and coconut is golden brown, 15–20 minutes.

2. While kale is roasting, cook noodles in a large pot of boiling water according to package directions. Drain and rinse under cold running water. Place noodles in a large bowl.

3. Combine tahini, soy sauce, honey, 2 teaspoons sesame oil, 1/2 teaspoon red pepper flakes, and remaining 1/3 cup olive oil in a small bowl. Finely grate zest from lime into bowl; halve lime and squeeze in juice. Whisk dressing until smooth, then pour about half of it over noodles; toss to coat.

4. Add half of kale mixture to noodles and toss to coat. Drizzle in remaining dressing, tossing until noodles are creamy. Pile remaining kale on top.

Hot and Sour Silken Tofu

Posted on

This Sichuan-style dish is inspired by a Fuchsia Dunlop recipe that comes together in a matter of minutes. The silky-soft tofu and salty, crunchy dry-roasted edamame pair addictively well together. Eat this on its own or with rice. Either way it’s perfect on a chilly day.

Hot and sour silken tofu

Ingredients:

Salt
11 ounces silken tofu
1 teaspoon Chinkiang vinegar
2 teaspoons soy sauce
2 tablespoons chicken stock
2 teaspoons chili oil
1 teaspoon sesame oil
2 tablespoons sliced green onions
1/2 teaspoon minced garlic
2 tablespoons finely chopped Sichuan preserved vegetable or kimchi
1/2 cup dry-roasted edamame

1. Bring a saucepan filled with five inches of lightly salted water to a boil. Gently add the tofu and simmer gently until warmed through, about five minutes. Set aside.

2. In a serving bowl, mix together the vinegar, soy sauce, chicken stock, chili oil, sesame oil, 1 tablespoon green onions, garlic, and 1 tablespoon preserved vegetable.

3. Use a slotted spoon to transfer the tofu to a serving bowl and break it up into large chunks. Scatter with the remaining preserved vegetable, green onions, edamame, and serve.

Wild Mushroom, Ricotta, and Fontina Pizza

Posted on

There’s sort of no such thing as bad pizza. I mean, even the soggiest, simplest pizza satiates that base craving for cheesy, tomatoey comfort food, right?

But good pizza, dare I say great pizza, is a whole other level. When fall hits and you’re craving earthy, creamy, mushroomy things, make this pizza and don’t say I didn’t warn you. I could eat this every day.

Wild mushroom, ricotta, and fontina pizza

Ingredients:

1/2 teaspoon dry yeast
Pinch of sugar
4 cups flour
1 teaspoon salt, plus more to taste
4 tablespoons olive oil
1 14-ounce can crushed tomatoes
2/3 cup tomato puree
1 teaspoon dried oregano
1 bay leaf
1 teaspoon sherry vinegar
2 garlic cloves, minced
4 cups mixed wild mushrooms
2 teaspoons fresh oregano, chopped
1 cup ricotta cheese
8 ounces fontina cheese, sliced
Black pepper

1. Make the dough: Put 1 1/4 cups warm water in a bowl, add the yeast and sugar, and let sit for 5-10 minutes, until foamy. Sift the flour and salt into a large bowl and make a well in the center. Gradually pour in the yeast mixture and 2 tablespoons olive oil. Mix to make a smooth dough. Knead on a lightly floured surface for about 10 minutes. Place the dough in a floured bowl, cover, and let rise in a warm place for 1 1/2 hours.

2. Make the tomato sauce: Place the crushed tomatoes, pureed tomatoes, dried oregano, bay leaf, vinegar, and half of the garlic in a saucepan, cover, and bring to a boil. Lower the heat, remove the lid, and simmer for 20 minutes, stirring occasionally, until reduced.

3. Make the topping: Heat the remaining 2 tablespoons oil in a frying pan. Add the mushrooms and remaining garlic. Season to taste and cooking, stirring, for about 5 minutes or until the mushrooms are tender. Set aside.

4. Preheat the oven to 425F degrees. Knead the dough for 2 minutes, then divide into 2 equal pieces. Roll out each piece into a round and place onto two lightly oiled baking sheets.

5. Spoon the tomato sauce onto each dough round. Brush the edges with a little olive oil. Add the mushrooms, fresh oregano, and cheeses. Bake for about 15 minutes until golden brown and serve warm.

Heirloom Tomato Galette

Posted on

Adapted from a Bon Appetit recipe, this garlicky, flaky tomato galette is one of my favorite ways to capture our summer produce. The puff pastry was made by hand here, but if you’re short on time feel free to use store-bought. Just make sure to salt the tomatoes thoroughly; otherwise, you’ll end up with a soggy galette. And nobody likes a soggy galette, amirite?

Heirloom tomato galette

Ingredients:

2 cups flour, plus more for dusting
2 teaspoons salt, divided
3/4 cup chilled unsalted butter, cut into pieces
1 tablespoon apple cider vinegar
1 1/2 pounds heirloom tomatoes, sliced 1/4 inch thick
2 garlic cloves, thinly sliced
4 ounces firm cheese (such as Asiago, cheddar, or Gouda), grated (about 1 1/2 cups)
1 egg, beaten
Pepper
1/2 lemon
1 tablespoon finely chopped chives

1. Pulse flour and 1 teaspoon salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.

2. Transfer mixture to a large bowl; drizzle with vinegar and 1/4 cup ice water. Mix with a fork, adding more ice water by the tablespoonful as needed, until a shaggy dough comes together. Turn out onto a work surface and lightly knead until no dry spots remain (be careful not to overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.

3. Preheat oven to 400F degrees. Toss tomatoes, garlic, and remaining 1 teaspoon salt in a large bowl. Let sit 10 minutes (tomatoes will start releasing some liquid). Drain tomato mixture and transfer to paper towels.

4. Unwrap dough and roll out on a lightly floured sheet of parchment paper to a 14″ round about 1/8 inch thick. Transfer on parchment to a baking sheet. Scatter cheese over dough, leaving a 1 1/2 inch border. Arrange tomatoes and garlic over cheese. Bring edges of dough up and over filling, overlapping as needed to create about a 1 1/2 inch border; brush dough with egg. Sprinkle tomatoes with salt and pepper. Chill in freezer 10 minutes.

5. Bake galette, rotating once, until crust is golden brown and cooked through, about 1 hour. Let cool slightly on baking sheet. Finely grate zest from lemon over galette; sprinkle with chives.

Lemongrass Chicken with Rice Noodles

Posted on

I’m yet to meet someone who doesn’t love bun, or Vietnamese rice noodle bowls. And no two bun are the same: the combinations are endless, but one thing remains the same: a good bun is a riot of textures and flavors: crunchy and chewy and salty and sweet and tart all at once.

This lemongrass-heavy version with grilled chicken is my favorite way to make bun at home. Feel free to adjust the ingredients to your liking.

Lemongrass chicken with rice noodles

Ingredients:

For the nuoc cham:

1/2 cup warm water
3 tablespoons fresh lime juice, plus more to taste
1 1/2 tablespoons sugar
3 tablespoons fish sauce, plus more to taste

For the marinade:

1/4 cup roughly chopped lemongrass
3 tablespoons roughly chopped shallot
1 tablespoon sugar
1 1/2 tablespoons vegetable oil
1 1/2 tablespoons fish sauce
1 tablespoon chopped garlic

1 teaspoon soy sauce

1/2 teaspoon pepper


1 1/4 pounds boneless, skinless chicken thighs
1 (8-ounce) package uncooked thin rice stick noodles
4 cups lettuce, thinly sliced
1 Persian cucumber, julienned
1/2 cup torn fresh mint
1/2 cup torn fresh Thai or other basil
Vegetable oil, for grilling

2/3 cup unsalted roasted peanuts or cashews, coarsely chopped

1/4 cup crispy fried shallots

1. Make the nuoc cham: Stir together water, lime juice, and sugar in a small bowl until sugar dissolves. Add additional lime juice to taste; dilute with water if flavors are too strong. Stir in fish sauce; add additional fish sauce to taste.

2. Marinade the chicken: Place all marinade ingredients in a food processor; pulse until mixture is pureed. Transfer mixture to a large bowl. Add chicken to marinade in bowl, mixing to coat. Cover, refrigerate, and marinade chicken for 2 to 6 hours.

3. When ready to cook, boil noodles in a pot of water until chewy-tender (cook time will depend on brand). Drain and rinse under cold water; drain again. Divide lettuce and cucumber among 4 large serving bowls. Sprinkle bowls evenly with mint and basil. Top evenly with noodles.

4. Heat a grill pan over medium-high. Lightly brush chicken with oil. Place chicken on hot grill pan; cook, turning occasionally, until chicken is slightly charred and cooked through, 8 to 12 minutes. Transfer chicken to a cutting board, let cool for 2 minutes, and slice into bite-sized pieces.

5. Divide chicken among bowls. Top bowls evenly with peanuts and fried shallots. Serve with nuoc cham as an accompaniment.