Who doesn’t love deviled eggs? Not I. Here’s a super easy appetizer that’s perfect for the holiday season (or anytime, really). Roasted red peppers and smoky gouda give these a unique and savory twist.
Ingredients:
1 dozen eggs
3 tablespoons mayonnaise
3 tablespoons jarred roasted red peppers, drained
1 tablespoon sun-dried tomatoes preserved in oil, drained
1 tablespoon aged gouda, plus 1 teaspoon, for garnish
1 teaspoon lemon juice
1 clove garlic
1/2 teaspoon good-quality olive oil
1/2 teaspoon chopped anchovies
1/2 teaspoon paprika, plus more for garnish
Salt
24 capers, for garnish
1. Boil eggs, cool in an ice bath, and peel.
2. Neatly slice cooked eggs in half. Remove yolks and place in a food processor. Add mayonnaise, red peppers, sun-dried tomatoes, 1 tablespoon gouda, lemon juice, garlic, olive oil, anchovies, paprika, and salt to the food processor. Pulse yolk mix until creamy.
3. Fill a clean ziploc bag with the yolk mix and snip a tiny hole in the corner of the bag for piping. Pipe filling into plated and reserved egg whites. Garnish with capers, remaining 1 teaspoon gouda, and a dusting of paprika.
It’s ramen season! Shio ramen, shoyu ramen, Hokkaido-style ramen, I don’t care. Gimme all the ramen.
I made this spicy chicken meatball tantanmen ramen in my donabe, adapted from my Donabe cookbook. It’s a bit of effort but the results are well worth it. Make sure to seek out fresh ramen noodles for this recipe, as they’ll stay springy in the hot broth.
Ingredients:
1 pound ground chicken or turkey
1 egg
1 tablespoon katakuriko (potato starch)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 plus 1 tablespoon sake
4 teaspoons finely grated peeled ginger
1 tablespoon sesame oil
1 clove garlic, finely grated
4-5 green onions, minced (white part only) plus 1 green onion minced, for serving
1 teaspoon tobanjan (fermented chili bean paste)
3 1/2 cups chicken stock
2 tablespoons miso (I used red miso)
1/2 tablespoon soy sauce
5 leaves green or napa cabbage, cut into 1-inch pieces
7 ounces medium or firm tofu, cut into large cubes
1/4 cup tahini
3 ounces enoki mushrooms, trimmed and pulled apart
5 ounces mung bean sprouts
1 or 2 packages fresh ramen noodles, cooked, drained, and set aside
Ground toasted white sesame seeds, for serving
Chili crisp or la-yu (chili oil), for serving
Kurozu (Japanese black vinegar), or rice vinegar or balsamic vinegar, for serving
1. Make the meatballs: combine chicken, egg, potato starch, salt, pepper, 1 tablespoon sake, and 2 teaspoons ginger in a bowl and knead until combined and smooth. Set aside.
2. Heat the sesame oil in a donabe and saute the garlic, 2 teaspoons ginger, and half of the green onions over medium heat until aromatic, about 2 minutes. Push them to one side and add the tobanjan on the open side. Stir the tobanjan until aromatic, about 30 seconds. Add 1/4 cup sake and chicken stock. Whisk in the miso and add the soy sauce. Cover and bring to a simmer.
3. Add the cabbage and tofu to the broth. Form the chicken mixture into balls about 1 1/2 inches in diameter and drop them into the broth. Cover and simmer until the meatballs are cooked through, about 5 minutes, then stir in the sesame paste. Add the mushrooms and bean sprouts and cook for 2 minutes. Sprinkle the remaining green onions and some ground sesame seeds and turn off the heat.
4. Assemble the cooked ramen noodles in individual bowls and carefully ladle the meatballs and broth mixture into the bowls. Add some chili crisp and vinegar to taste.
I didn’t grow up eating khoresh-e qarch but I love anything with mushrooms so I had to try this. Adapted from a Najmieh Batmanglij recipe, this khoresh is super savory, thanks not only to the musrhooms but the the slow-and-low browning and braising of lots of onions and chicken. Serve this with basmati rice and fresh herbs on the side for a comforting meal.
Ingredients:
2 onions, sliced
2 cloves garlic, chopped
2 pounds boneless chicken thighs, cut into one-inch cubes
5 tablespoons oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound cremini mushrooms, washed and trimmed
2 tablespoons flour
2 tablespoons lime juice
1/4 teaspoon ground saffron dissolved in 1 tablespoon hot water
1 egg, beaten
1. In a dutch oven, brown onions, garlic, and chicken in 3 tablespoons oil. Add salt and pepper. Pour in 1/2 cup water, cover and simmer over low heat for 45 minutes, stirring occasionally.
2. Slice mushrooms and sprinkle with flour and saute in 2 tablespoons oil.
3. Add mushrooms, lime juice, and saffron water to the meat. Cover and simmer 10 minutes over low heat.
4. Taste the stew and adjust seasoning. Add beaten egg. Simmer 5 minutes over low heat, gently stirring.
Even though it’s March, I’m still making this mixed salad of hearty winter greens spiked with savory Parmesan and crunchy seeds and apples. Adapted from a Bon Appetit recipe, this salad gets better after sitting in fridge for an hour or two. I’ll be eating this well through springtime.
Ingredients:
1/4 cup roasted sunflower seeds
1/3 cup olive oil
Salt
Pepper
1/2 small shallot
1 Meyer lemon
1 small garlic clove
2 teaspoons Dijon mustard
1 bunch Tuscan kale (about ¾ pound)
5 or 6 ounces Brussels sprouts
2 ounces Parmesan, finely grated
1/2 apple, halved and thinly sliced
1. Make the vinaigrette: Finely chop shallot half and transfer to medium bowl. Juice lemon over bowl. You should have about 2 tablespoons juice. Using a microplane, finely rate garlic clove into bowl. Whisk in 2 Dijon mustard and olive oil; season with salt and pepper.
2. Wash and dry kale, then pat leaves dry. Strip leaves from thick stems, discarding stems, then thinly slice leaves. Transfer to a large bowl.
3. Trim knobby end of Brussels sprouts. Cut sprouts in half lengthwise, then arrange halves cut side down on board and very thinly slice. Add to bowl with kale.
4. Drizzle dressing over kale mixture; season with salt and pepper. Lightly massage and toss with your hands to coat.
5. Add cheese, apples, and sunflower seeds and toss lightly to incorporate.
It’s truffle season! Here’s an indulgent main dish that’s perfect for the (post) holidays: carby pasta, earthy truffles, and a healthy hunk of butter. Any kind of pasta will do but I prefer something a little unique here: casarecce, gemelli, or even tagliatelle are all fine options. Serve this with a simple green salad on the side and you’re all set.
Ingredients:
2 tablespoons butter, softened
3 teaspoons black truffle paste or finely grated black truffle
1/2 teaspoon lemon juice
3/4 teaspoon salt, divided
1 pound mixed fresh wild mushrooms, stemmed and sliced (about 6 cups)
4 tablespoons olive oil, divided
1/4 teaspoon black pepper
1 pound pasta
2 garlic cloves, thinly sliced
1 cup chicken broth
4 tablespoons finely chopped fresh flat-leaf parsley
2 ounces Parmesan cheese, grated (about 4 tablespoons), divided
1. Preheat oven to 400F degrees. Stir together butter, truffle paste, lemon juice, and 1/2 teaspoon salt in small bowl until combined. Set aside.
2. Toss together mushrooms, 2 tablespoons oil, pepper, and remaining 1/2 teaspoon salt in a large bowl until coated. Spread in an even layer on a rimmed baking sheet. Roast in preheated oven until tender and golden brown, about 15 minutes, stirring halfway through cook time. Let cool to room temperature.
3. Meanwhile, cook pasta in boiling salted water until al dente. In the meantime, cook garlic and remaining 2 tablespoons oil in a large skillet over medium-high, stirring constantly, until garlic begins to brown, about 2 minutes. Stir in broth and cooled mushrooms.
4. Drain pasta, reserving 1 cup cooking liquid. Add pasta and truffle butter to mushroom mixture in skillet over medium-high; toss to combine. Cook, stirring occasionally, until sauce is emulsified, about 1 minute, adding reserved cooking liquid 1 tablespoon at a time until desired sauce consistency is reached. Remove from heat. Add parsley and 2 tablespoons cheese; toss to combine. Transfer pasta to a serving platter; sprinkle with remaining 2 tablespoons cheese.
