Creamy Chickpeas with Eggs and Proscuitto

Posted on

It’s the middle of winter and you want something decadent for a weekend breakfast, but it’s too cold and rainy and let’s face it — depressing, to go out. Spring is but a few weeks away but until then, you need something to cheer you up. Adapted from Bon Appetit, I made this easy one-skillet brunch one morning when it was blissfully sunny enough to sit outside and take in the vitamin D. If you stare hard enough, the egg sort of looks like the sun. ¯\_(ツ)_/¯

I served this with Iranian barbari bread to soak up the creamy tomato sauce, but any flatbread will work just fine.

Creamy chickpeas with eggs and proscuitto

Ingredients:

2 tablespoons olive oil
1 garlic clove, thinly sliced
1 sprig rosemary
1 15-ounce can chickpeas, rinsed
1 tablespoon tomato paste
1 teaspoon paprika
3/4 cup heavy cream
Salt
Pepper
2 eggs
4 thin slices of prosciutto
Flatbread, for serving

1. Heat oil in a medium skillet over medium. Cook garlic and rosemary, stirring frequently, until garlic is golden brown and rosemary crisps up slightly but isn’t browned, about 30 seconds for rosemary and 2 minutes for garlic. Transfer rosemary to a plate.

2. Add chickpeas, tomato paste, and paprika to skillet and cook, stirring often, until coated, about 2 minutes. Mix in cream, season with salt and lots of pepper, and bring to a simmer.

3. Crack eggs into chickpea mixture and season them with salt. Cover and cook until white parts of eggs are set but yolks are still runny, about 3 minutes. Remove from heat and drape prosciutto around eggs. Crumble rosemary on top. Serve warm with flatbread.

Turkey Meatball and Noodle Soup

Posted on

I love Asian-style meatballs. You know, the fish balls or meat balls you often find in noodle soups. They’re delicious. But if you’ve ever seen them at the market, the pre-packaged kind are also full of preservatives. In this soup, I made the meatballs from scratch, using grass-fed turkey and the results were better than the store-bought version. A chicken stock base and a drizzle of chili oil lends flavor to a hearty soup that’s perfect in January.

Turkey meatball and noodle soup

Ingredients:

4 shiitake mushrooms
5 ounces fresh Chinese wheat noodles
1 pound ground turkey
1 tablespoon cornstarch
2 teaspoons sesame oil
1 1/2 teaspoons salt
1/2 teaspoon pepper
4 cups chicken stock
1 tablespoon Chinese black vinegar
2 tablespoons chopped kimchi
2 green onions, thinly sliced
1/4 cup cilantro, chopped
1 tablespoon chili oil

1. In a bowl, soak the mushrooms in warm water until softened, about 15 minutes. Drain, thinly slice the mushrooms, and set aside.

2. Bring medium-sized pot filled with water to a boil over high heat. Add the noodles and cook according to package instructions. Drain, rinse, and drain again.

3. To prepare the meatballs, put the meat, cornstarch, sesame oil, and salt in a food processor and process to a smooth paste. Scoop the meatball mixture out into a bowl. With wet hands, roll the mixture into walnut-sized balls. Arrange the meatballs on a plate.

4. To make the soup, in a medium pot, combine the broth and the vinegar and bring to a boil over high heat. Add the meatballs and return to a boil. Reduce the heat to medium and simmer until the meatballs are cooked through, about 10 minutes. Stir in the mushrooms and kimchi and simmer for 2 minutes longer. Add the cooked noodles and cook, stirring, until the noodles are heated through. Season to taste with salt and pepper.

5. Ladle the soup into bowls and garnish each bowl with some green onions, cilantro, and chili oil.

Herb-Roasted Acorn Squash

Posted on

I love this recipe because its endlessly adaptable. Don’t have acorn squash? Use delicata instead. Ran out of sage? Substitute with rosemary. Just don’t use a squash with thick skin like butternut, since you won’t be peeling it here.

Herb-roasted acorn squash

Ingredients:

1 pound acorn or delicata squash, halved lengthwise, seeds removed, sliced crosswise ½” thick
4 cloves garlic, unpeeled and cut in half crosswise
2 sprigs sage
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1 tablespoon wine vinegar

1. Preheat oven to 350F degrees. Toss squash, garlic, sage, oil, and salt in a shallow baking dish to combine.

2. Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, about 1 hour. Let cool a little, then add vinegar and toss to coat.

Khmer-Style Rice Soup

Posted on

Adapted from a recipe in my weathered copy of Hot, Sour, Salty, Sweet, this rice porridge is the perfect antidote to the winter blues. Similar to Singaporean congee or Cantonese jook, it’s got that same stick-to-your-ribs heartiness as any good rice soup should. The garnishes are endlessly adaptable — feel free to adjust to your liking.

Ingredients:

For the soup:

1/2 pound ground turkey
1 tablespoon fish sauce
1 teaspoon sugar
6 1/2 cups water
2 stalks lemongrass, trimmed and smashed flat with the side of a heavy blade
1 teaspoon anchovies in oil, drained and minced
1-inch piece ginger, peeled and smashed flat
1 cup jasmine rice, rinsed in cold water
2 teaspoons vegetable oil
3 cloves garlic

For the garnishes:

1/4 cup fish sauce
1 Thai bird chile, minced
2 teaspoons vegetable oil
2 shallots, chopped
1 small bunch Thai or American basil, coarsely torn
2 green onions, thinly sliced
Black pepper
1/4 cup roasted peanuts, coarsely chopped

1. In a medium bowl, combine the turkey with the fish sauce and sugar, mix well, and set aside.

2. Place the water in a large heavy pot over high heat, add the lemongrass, anchovies, and ginger, and bring to a boil. Boil for 5 to 10 minutes, then add the rice and stir until the water returns to a boil. Maintain a gentle boil until the rice is tender (adding more water if necessary to keep it from sticking to the bottom of the pot), about 20 minutes, then turn off the heat. Remove the lemongrass and ginger.

3. In a skillet, heat the oil. Add the garlic and stir-fry for 30 seconds, then add the turkey and stir-fry, using your cooking spoon to break up any large pieces. Cook, stirring frequently, until the turkey has cooked through, about 7 minutes. Transfer the contents of the skillet to the soup and stir in.

4. Make the garnishes: Combine the fish sauce and chile in a condiment bowl and set aside.

5. Heat the oil in a small skillet over medium-high heat. Add the shallots and cook, stirring frequently, until golden, 3-5 minutes. Remove the shallots to a small bowl and set aside.

6. Just before serving, reheat the soup. Ladle into individual serving bowls and top with the basil, green onions, some shallots, black pepper, peanuts, and drizzle with the fish sauce-chile mixture. Serve hot.

Thai-Style Broccolini

Posted on

What makes this broccolini Thai-influenced? The addition of fermented soybeans, which became one of my favorite seasonings when I visited Bangkok and Chiang Mai a couple of years ago. Salty and savory, you can swap out the broccolini for any leafy vegetable with equally tasty results.

Thai-Style Broccolini

Ingredients:

1 pound broccolini, cleaned and cut into 2-inch pieces
1 teaspoon salt
1 tablespoon vegetable oil
1 teaspoon minced garlic
1 tablespoon fermented soybeans (dao jiao)
1 tablespoon fish sauce
1/2 cup water

1. Bring a large pot of water to a boil and add the salt. Add the broccolini and blanch for 1 minute, then drain and set aside.

2. Heat a wok over high heat and add the oil. Add the garlic and stir-fry for 30 seconds, then add the broccolini. Stir-fry for 2 minutes, then add the fermented soybeans and fish sauce. Stir-fry for 30 seconds, then add the water, bring to a boil, and cover. Lower the heat to a low boil, cook for about 2 minutes, then remove the lid. You want the greens to be tender and still bright green. Serve warm.