Miso Keema Curry

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I absolutely love this curry because it combines three of my favorite things: okra, keema, and donabe-style cooking. Adapted from my Donabe cookbook, this makes a perfect weeknight entree because of how easy it is. Make this in the summer when okra are in season and serve with rice. Perfection.

Miso keema curry
Ingredients:
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 1/2 teaspoons cumin seeds
  • 1 onion, minced
  • 1 clove garlic, grated
  • 1 1/2 teaspoons peeled, grated ginger
  • 1 1/4 pound ground beef
  • 1 carrot, peeled and cut into 1/4-inch cubes
  • 2 tablespoons curry powder (I use a mix of Madras and Sri Lankan)
  • 1 1/2 teaspoons paprika
  • 1 1/2 tablespoons red miso
  • 1 3/4 cups plus 2 tablespoons chicken bone broth
  • 3 tablespoons ketchup
  • 2 bay leaves
  • 1 teaspoon Chinese black vinegar or balsamic vinegar
  • 1/2 teaspoon salt
  • Pepper
  • 1/2 pound okra, trimmed and sliced crosswise
  1. Heat the olive oil and butter in a donabe and saute the cumin seeds over medium or medium-low for 1 minute, until aromatic. Add the onion and a pinch of salt and continue sauteeing for 20 minutes, or until the onion is light golden and soft, being careful to not let the onion burn. Cover with a lid when not stirring. Add the garlic and ginger and stir for 1 minute, or until aromatic. Turn up the heat to medium-high and add the beef. Saute until the beef is almost cooked through. Add the carrot and stir. Add the curry powder and paprika and stir for 1 minute.
  2. Whisk the miso with a half ladleful of the stock in a small bowl. Set aside. Add the remaining stock, ketchup, and bay leaves to the donabe. As soon as the broth starts to boil, turn down the heat to simmer. Line the surface with a piece of aluminum foil. Cover with the lid and simmer for 10 minutes.
  3. Stir in the miso mixture, vinegar, salt, and a pinch of black pepper. Add the okra and simmer for 5 to 7 minutes. Turn off the heat and let it rest, covered, 5 minutes. Serve with rice.

Herbed Shrimp Skewers

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These lightly breaded herby shrimp are so versatile. Want an easy appetizer? Check. A main dish for a vaguely Mediterranean dinner? You got it. These broil fast, so pay attention.

Herbed shrimp skewers
Ingredients:
  • 2 pounds shrimp, peeled
  • 1/4 cup olive oil
  • 1 tablespoon avocado oil
  • 1 cup fine dry bread crumbs
  • 1 garlic clove, minced
  • 1 tablespoon chopped parsley
  • Salt
  • Pepper
  1. Put the olive and avocado oils in a large bowl and add the shrimp, mixing them to coat. Add the bread crumbs, garlic, and parsley and season with salt and pepper. Toss the shrimp to give them an even coating of bread crumbs. Cover and let marinate for at least one hour.
  2. Thread the shrimp onto skewers, curling them as you do so that the tail is skewered in the middle. Arrange the skewered shrimp on a baking sheet fitted with a grill.
  3. Preheat the broiler. Place the baking sheet with the shrimp about six inches from the broiler and cook for about 2 minutes on each side, until shrimp are cooked through.

Salmon Tartare with Pistachios and Meyer Lemon

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Looking for a super elegant and easy appetizer? I got you. Adapted from Food & Wine, this buttery salmon is tempered with crunchy pistachios and tart lemon in a dish that comes together in minutes. Serve with sourdough toasts and you’re golden.

Salmon, meyer lemon, and pistachio tartare

Ingredients:

  • 4 ounces skinless salmon fillet, finely chopped
  • 2 tablespoons finely chopped pistachios
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon minced fresh chives or green onion
  • 1 tablespoon minced shallot
  • 1 teaspoon Meyer lemon zest plus 2 teaspoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Toasted sourdough baguette slices, for serving
  1. Stir together salmon, pistachios, oil, chives, shallot, lemon, salt, and pepper in a bowl. Serve immediately with toasted sourdough.

Panko-Crusted Salmon Patties

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It’s salmon season! Kind of. Okay, so there’s no salmon season in California this year (thanks, climate change), but you can use any wild salmon in this easy and comforting dish. Chopped water chestnuts add crunch to the filling, making these patties oh-so-easy to eat.

Panko salmon patties
Ingredients:
  • 1/2 pound skinless salmon fillets, cut into 1-inch pieces

For the marinade:

  • 1 egg white, lightly beaten
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice wine or dry sherry
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup finely chopped water chestnuts
  • 1 egg, lightly beaten
  • Cornstarch for dry-coating
  • 3/4 cup panko
  • 3 tablespoons avocado oil
  1. Place salmon in a food processor and process until finely chopped. Add marinade ingredients. Process until mixture is smooth. Remove the salmon mixture to a bowl. Add water chestnuts and mix well. Let stand for 10 minutes.
  2. To make each patty, take 1/4 cup salmon mixture and shape into a patty. Dip patty in egg, drain briefly, then coat with panko.
  3. Place a wide frying pan over medium heat until hot. Add oil, swirling to coat sides. Add patties and cook until golden brown, 2 to 3 minutes per side.

Classic Spring Rolls

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These are my OG, been-making-them-since-I-was-thirteen, classic spring rolls. Adapted from the legend himself (Martin Yan, obv), this is the spring roll recipe I still find myself going back to. They’re a bit of work but oh-so-worth it. I recommend Menlo brand spring roll wrappers for the crunchiest exterior.

Classic spring rolls
Ingredients:

Filling:

  • 3 dried shiitake mushrooms
  • 4 ounces dried bean thread noodles
  • 1 carrot, shredded
  • 1 1/2 cups thinly sliced napa cabbage
  • 3 green onions, sliced
  • 3/4 pound boneless chicken

Marinade:

  • 2 tablespoons chicken broth
  • 1 tablespoon oyster sauce
  • 1/2 teaspoons sesame oil
  • 2 teaspoons cornstarch
  • 1/4 teaspoon five-spice powder
  • 1 tablespoon avocado oil
  • 20 spring roll wrappers
  • Avocado oil for shallow-frying
  1. Soak mushrooms in warm water to cover until softened, about 15 minutes; drain. Trim stems and thinly slice caps. Soak bean threads in warm water to cover until softened, about 15 minutes; drain. Cut bean thread noodles into 4-inch lengths. Combine mushrooms and bean thread noodles in a large bowl and add remaining filling ingredients; mix well.
  2. Cut chicken into thin slices, about 2 inches long. Combine marinade ingredients in a medium bowl. Add chicken and stir to coat. Let stand for 10 minutes.
  3. Place a wok over high heat until hot. Add 1 tablespoon oil, swirling to coat sides. Add chicken and stir-fry for about 5 minutes or until cooked through. Remove the chicken mixture and add to the bowl with the filling and mix.
  4. To make each spring roll, place a wrapper on work surface with one side facing you. Place 3 tablespoons filling in a band along base of wrapper. Fold bottom over filling, then fold in left and right sides. Tightly roll up to completely enclose filling.
  5. Heat oil (enough to be 1-inch deep) in a wok or frying pan to medium-high. Shallow-fry spring rolls, a few at a time, and cook, turning carefully occasionally, until golden brown, about 3 minutes. Remove and drain on paper towels.