Category: Pasta, Rice and Bread

Spicy Tuna, Miso Eggplant, and Avocado Rice Bowls

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My local seafood market is theeee absolute best. They have everything local, and if they don’t have it, they’ll tell you how to get it. The last time I stopped at my the market, I picked up some pristine tuna and roe, and with eggplant in season, these rice bowls were a hit.

Ingredients:

8 cups cooked sushi rice, warmed
3 tablespoons rice vinegar
2 1/2 tablespoons sugar, divided
1 1/4 teaspoon salt, divided, plus more to taste
7 ounces sushi-grade tuna, cut into small cubes
2 tablespoons thinly sliced green onions
2 tablespoons masago (Japanese salt-cured smelt roe)
2 tablespoons Kewpie mayonnaise
1 tablespoon soy sauce
1/2 tablespoon lemon juice
1/2 teaspoon chili crisp or chili oil
1 avocado
1 10-ounce Japanese eggplant, cut into 1/2-inch cubes
3 tablespoons avocado oil
cooking spray
1/4 cup white miso

1. Prepare the rice: stir together rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt in a small bowl until salt is dissolved. Drizzle over rice; gently fold together. Set rice aside and keep warm.

2. Make the tuna: stir together tuna, green onions, masago, mayonnaise, soy sauce, lemon juice, chili crisp, and 1/4 teaspoon salt in a medium bowl, and set aside.

3. Peel and cut avocado into 1-inch cubes and lightly season with salt. Set aside.

4. Prepare the eggplant: preheat oven to 425F degrees. Toss together eggplant and oil in a medium bowl. Spread on an aluminum foil-lined baking sheet coated in cooking spray. Bake until tender, about 20 minutes, stirring halfway through.

5. Meanwhile, place miso and sugar in a small saucepan over low heat. Cook, stirring occasionally, until smooth, about 5 minutes. Remove from heat; gently stir in roasted eggplant.

6. Assemble rice bowls: place 2 cups rice in each bowl and top evenly with tuna, avocado, and eggplant.

Shiitake Mushroom and Five-Spice Tofu Bun Noodle Bowls

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Vietnamese-style bun is the quintessential warm weather dish: fresh, light, and full of greens. There’s a lot of chopping involved to make this noodle bowl, but you can save yourself some time by chopping everything ahead of time and assembling the bowls at the last minute.

Ingredients:

For the quick pickles:
1/3 cup sugar
1/2 teaspoon salt
3/4 cup rice vinegar
1 3/4 cups peeled and shredded daikon
1 2/3 cups peeled and shredded carrots

For the mushrooms:
3 garlic cloves
2 serrano chiles
2 inches ginger root, peeled
2 lemongrass stalks, trimmed
3 teaspoons coconut sugar
1/4 cup fish sauce
12 ounces shiitake mushrooms, stemmed and halved (or quartered if large)
7 ounces firm tofu, cubed
1 teaspoon five-spice powder
3 tablespoons rice vinegar
Juice of 1 lime
Salt
2 tablespoons avocado oil

For the noodle bowls:
8 ounces dried thin rice noodles
1 1/2 cups bean sprouts
1/2 cucumber, sliced
Handful each of mint and Thai basil leaves
1 small head lettuce, thinly sliced
3/4 cup roasted peanuts, crushed

1. Make the pickles: combine the sugar, salt, and vinegar with 1/2 cup water in a bowl, stirring until the sugar dissolves. Add the vegetables and set aside for 2 hours. Drain and serve, or chill them for up to 2 weeks.

2. Make the mushrooms: finely chop the garlic, chiles, ginger, and lemongrass in a mini food processor. Transfer to a large bowl and stir in the sugar and fish sauce. Remove half of this mixture to a small bowl, cover with plastic wrap and set aside.

3. To the original large bowl, add the mushrooms, tofu, and five-spice, gently mixing to coat. Leave for 20 minutes to 1 hour.

4. Meanwhile, add the rice vinegar and the juice of 1 lime to the small bowl of reserved sauce along with 1 tablespoon of warm water. Stir, taste, and adjust with more lime juice, salt, or sugar to taste. Cover and set aside.

5. Cook the rice noodles according to the package instructions and drain under cold water. Blanch the bean sprouts in a saucepan of boiling water for 1 minute. Drain and rinse with cold water; drain again.

6. Divide the bean sprouts, noodles, cucumber, herbs, lettuce, and pickles between 4 large serving bowls, and set aside.

7. Set a large frying pan over high heat and add the oil. Add the tofu and mushroom mixture (leaving the liquid behind the bowl). Cook for 4 to 5 minutes until well browned. Add the liquid and cook until liquid is reduced and mushrooms and tofu are glazed, about 2 or 3 minutes.

8. Divide the tofu and mushroom mixture between the serving bowls. Scatter with the crushed peanuts and serve with the dipping sauce alongside each bowl to add to noodles.

Curried Egg Tartines

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It may seem like endless winter in California this year, but technically, spring is finally here. Here’s the perfect dish, adapted from Bon Appetit — toasted sourdough, creamy curried eggs, and crisp radishes — to celebrate our hypothetical spring. Enjoy your twentieth atmospheric river of the season! 

Ingredients:

8 eggs
3 radishes, trimmed, thinly sliced
1 cup coarsely chopped tender herbs (such as parsley and/or chives)
1/2 teaspoon sea salt
Juice of 1 Meyer lemon
3 green onions
1 tablespoon olive oil
4 thick slices sourdough bread
1 1/2 teaspoons Madras curry powder
1/2 cup Kewpie mayonnaise
1 teaspoon Dijon mustard
Maldon sea salt
Aleppo-style pepper

1. Using a slotted spoon, lower eggs into a large saucepan of gently boiling water. Cook, adjusting heat as needed to maintain a gentle boil, 9 minutes. Transfer eggs to a bowl of ice water and let cool, about 10 minutes.

2. Meanwhile, place radishes, herbs, and 1/4 teaspoon salt in a medium bowl. Add lemon juice and toss to combine; set herb salad aside.

3. Separate dark green tops from green onions and thinly slice; set aside. Thinly slice remaining white and pale green parts; set aside separately.

4. Gently peel eggs and coarsely chop (keep pieces large). Toast slices of bread until golden.

5. Heat oil in a small skillet and cook curry powder and reserved green onion white and pale green parts, stirring occasionally, until slightly softened and fragrant, about 3 minutes. Transfer green onions to a large bowl, add mayonnaise, mustard, and remaining 1/4 teaspoon salt, and mix to combine. Add eggs and reserved green onion tops and gently fold to envelop eggs in dressing. (This egg salad can be made a day ahead of time.)

6. To serve, top toasted bread with egg salad and herb salad. Sprinkle with sea salt and Aleppo-style pepper.

Smoked Mozzarella, Wild Mushroom, and Pesto Breakfast Pizza

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Adapted from Food and Wine, this breakfast pizza is super decadent thanks to a generous serving of smoked mozzarella and basil oil. Topped with wild mushrooms and a runny egg, it’ll hold you over all day. 

Ingredients:

1 cup basil leaves
1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for greasing pans
1 garlic clove, finely grated
Salt, to taste
Black pepper, to taste
1 pound store-bought pizza dough, cut into 4 pieces, at room temperature
Flour, for dusting
6 ounces smoked mozzarella cheese, shredded (about 1 1/2 cups)
2 ounces Parmesan cheese, grated (about 1/2 cup)
1 cup thinly sliced mixed wild mushrooms
Crushed red pepper, to taste
4 eggs

1. Process basil, oil, and garlic in a food processor until smooth. Transfer to a small bowl; season with salt and black pepper to taste.

2. Preheat oven to 450F degrees with racks in upper third and lower third positions. Lightly grease 2 baking sheets with oil. Dust 1 dough piece with flour, and place on a lightly floured work surface; stretch into a 7-inch circle. Transfer to prepared pan. Repeat with remaining dough pieces.

3. Sprinkle dough circles evenly with mozzarella, Parmesan, and mushrooms, leaving a 1/2-inch border for the crust. Sprinkle pizzas with salt, black pepper, and crushed red pepper to taste. Bake in preheated oven until crusts are puffed and starting to brown, about 9 minutes.

4. Remove pizzas from oven. Using the back of a spoon, make a small well in center of each pizza. Crack 1 egg into each well. Return pizzas to oven, rotating pans between top and bottom racks from previous bake. Bake until egg whites are set but yolks are still runny, about 6 or 7 minutes. Drizzle with basil oil.

Turkey Chorizo and Egg Breakfast Burritos

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Everyone needs a solid breakfast burrito recipe. This one has it all: hearty black beans, creamy avocado, savory turkey chorizo, and a generous dollop of salsa to cut through it all.

Ingredients:

2 tablespoons avocado oil, divided
4 ounces fresh turkey or chicken chorizo
1/4 cup finely chopped white onion, plus more for serving
1 cup drained and rinsed canned black beans
2 teaspoons finely chopped unseeded jalapeno, plus thin jalapeno slices, for serving
2 tablespoons chopped cilantro, plus cilantro leaves, for serving
Salt
Pepper
6 eggs
8 ounces sharp cheddar cheese, shredded (about 2 cups), divided
4 (8-inch) flour tortillas
1 avocado, cut into 8 wedges
Tomatillo salsa

1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add chorizo; cook, breaking up meat with a wooden spoon, until fat has rendered, about 2 minutes. Add onion; cook, stirring often, until chorizo is cooked, about 5 minutes. Stir in beans, jalapeño, and cilantro; remove from heat. Transfer mixture to a bowl; season with salt and black pepper to taste. Wipe skillet clean.

2. Whisk together eggs and a pinch of salt in a medium bowl until combined. Heat remaining 1 tablespoon oil over medium. Add eggs; cook, gently stirring with a rubber spatula, until just scrambled, about 2 minutes. Remove from heat. Transfer eggs to a bowl; cover with foil to keep warm. Wipe skillet clean.

3. Off heat, sprinkle 1/2 cup cheese in a 7-inch circle in skillet. Heat over medium until cheese is sizzling and almost completely melted, 30 seconds to 1 minute and 30 seconds. Heat skillet to medium-high and place 1 tortilla in skillet. Carefully sprinkle 1/2 cup cheese on tortilla. Once cheese begins to melt (about 1 minute, spread tortilla with one-fourth each of chorizo mixture, eggs, and avocado. Slide onto a plate. Let cool 1 minute; roll up burrito, leaving ends open. Wipe skillet clean. Repeat 3 times with remaining tortillas, and fillings. Cut burritos in half; serve with onion, jalapeño, cilantro, and salsa.