Tag: Summer

Greek Salad

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Greek salad is so basic that I almost decided not to write about it. There are enough variations on this classic salad though that it warrants a post, and this one is my version.

I like my salads acidic, so I’ve upped the lemon content, and thrown in a few extra pepperoncinis and capers for good measure. Although I question the Greek authenticity of this salad, it’s become one of my favorites.

Greek Salad

Ingredients:

2 tablespoons extra-virgin olive oil
3 tablespoons lemon juice (preferably from Meyer lemons)
1 teaspoon dried oregano
salt and pepper
2 tomatoes, cut into 1/2-inch dice
1/2 red onion, chopped
1 cucumber, peeled, halved and cut into 1/2-inch dice
12 Kalamata olives, pitted and halved
6 pepperoncini, thinly sliced
2 tablespoons drained capers
1 cup crumbled feta cheese

1. In a large serving bowl, whisk the olive oil with the oregano and lemon juice; season with salt and pepper.

2. Add the tomatoes, red onion, cucumber, olives, pepperoncini, capers and feta and toss.

Chilled Vegetable and Bean Thread Noodle Stir-Fry

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Originally adapted from an old Martin Yan recipe for vegetarian rolls wrapped in Mandarin pancakes, this recipe has gone through several permutations over the years. The biggest change is that I added more noodles and got rid of the pancake/wrapper component.

This dish makes a healthy meal on its own and the vegetables can be replaced with whatever is season. Best of all, you can make it ahead of time since it can be served room temperature or chilled.

Beijing-style chilled vegetable stir-fry

Ingredients:

4 dried shiitake mushrooms
6 pieces dried cloud ear
8 ounces dried bean thread noodles
2 tablespoons cooking oil
1 teaspoon minced garlic
1 cup thinly sliced cabbage
1/2 cup shredded carrots
1/2 cup chicken broth
2 cups mung bean sprouts
2 eggs, lightly beaten with a dash of salt
2 tablespoons oyster flavored sauce
1 teaspoon sugar
2 teaspoons sesame oil

1. Soak mushrooms and cloud ears in warm water to cover until softened, about 15 minutes; drain. Thinly slice mushrooms and cloud ears. Soak bean thread noodles in warm water to cover until softened, about 15 minutes; drain. Cut noodles into 8-inch lengths.

2. Heat 1 tablespoon oil on medium-high heat in a small frying pan. Pour in 1/3 of beaten eggs and swirl pan to cover entire bottom. Cook until egg is lightly browned on bottom and set on top, about 1 minute. Turn sheet over and cook 10 seconds; slide out of pan. Repeat to make 2 more egg sheets. When sheets are cool, cut in half, stack and slice crosswise into 1/8-inch shreds.

3. Place a wok over high heat until hot. Add remaining tablespoon cooking oil, swirling to coat sides. Add garlic and cook, stirring until fragrant, about 10 seconds. Add mushrooms, cloud ears, cabbage, and carrots; stir-fry for 30 seconds. Add bean thread noodles and broth; cook for 2 minutes.

3. Add mung bean sprouts, egg shreds, oyster flavored sauce, sugar, and sesame oil; cook until heated through. Remove to a serving bowl and serve room temperature or chilled.

Hawaiian Poke

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The first time I ever tried poke was, appropriately, in Hawaii. I was having dinner at Sam Choy’s Diamond Head restaurant in Honolulu a few years ago and the waiter brought around an amuse bouche of raw ahi tuna, tossed with flecks of onion, nori seaweed, edible flowers and the most magnificent sauce I’ve ever tasted.

Ever since then I’ve been obsessed with recreating the dish. One of my go-to cookbooks is Martin Yan’s Chinatown, and coincidentally, it contains Yan’s adapted recipe for Choy’s tuna poke. I made this one day when I was feeling especially wistful for Oahu and you know what? I might not have to get on a plane again to taste that memorable poke.

Tuna poke

Ingredients:
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon mirin
1 teaspoon sesame oil
1 teaspoon chili garlic sauce
1 pound sushi-grade ahi tuna, cut 1/2-inch cubes
1 small tomato, diced
1/4 cup chopped onion, preferably sweet
1/2 sheet nori seaweed, shredded

1. Stir the soy sauce, vinegar, mirin, sesame oil and chili garlic sauce and cilantro together in a large bowl until blended.

2. Add the tuna, tomato, onion and seaweed to the bowl and toss until coated. Marinate for 5 to 10 minutes. Serve.

Hearts of Palm Salad with Shrimp and Avocado

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I first encountered hearts of palm at Pampas Grill, a Brazilian churrascaria in the Farmers Market in Los Angeles a couple of years ago. I have no idea how I’d gone so long without coming across the vegetable, but it’s been a favorite ever since then. I used them in making what is now one of my favorite salads:

Hearts of palm salad with shrimp and avocado

Ingredients:

2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons drained capers
2 tablespoons lemon juice
1 tablespoon minced shallots
1 teaspoon Dijon mustard
2 cans hearts of palm, drained and rinsed
1 hard-boiled egg, shelled and chopped
1/2 pound cooked tiny shrimp
1 avocado, peeled and sliced
salt and pepper

1. In a bowl, whisk olive oil, vinegar, capers, lemon juice, shallots, mustard, and salt to taste. Cut hearts of palm in half lengthwise. Lay hearts of palm in dressing, turn over, and let stand for 5 minutes.

2.Lift hearts of palm from dressing and arrange on a large salad plate. Add shrimp to dressing in bowl and mix. Arrange avocado on salad. Spoon shrimp and all the dressing over the hearts of palm and avocado. Top with egg, and sprinkle with pepper to taste.

Spicy Chinese Eggplant

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while its been pouring buckets outside, i’ve been inside cooking. (well i’ve been outside too, but that’s another story.) the theme this time was chinese.

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shandong stir-fry soup noodles

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spicy eggplant

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sizzling singapore chili shrimp

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chinatown roast duck

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daikon with bean thread noodles

here’s the recipe for the eggplant:

1/3 cup chicken broth
1 T hoisin sauce
2 t soy sauce
2 t lemon juice
1 t plum sauce
4 chinese eggplants (1 lb)
vegetable oil
2 t minced garlic
1 t minced ginger
1/2 jalapeno chili, sliced into thin rings
basil leaves
sliced green onions

1. prepare the sauce: stir the chicken broth, hoisin sauce, soy sauce, lemon juice, and plum sauce in a bowl until blended.

2. cut the stems from the eggplants, then cut them lengthwise into quarters, then cut crosswise into 3-inch pieces.

3. pour enough oil into a large saucepan to come to a depth of 2 inches. heat over medium-high heat and deep-fry the eggplant until tender. remove and drain on paper towels.

4. heat a wok over high heat until hot. add 1 tablespoon of oil and the garlic, ginger, and chili and stir-fry until fragrant, about 20 seconds. add the sauce and bring to a simmer.

5. add the eggplant and stir to coat. scoop onto a serving platter and garnish with basil leaves and green onions.