Monthly Archives: April 2020

Kabocha Squash Red Curry

Posted on by
Reply

Ingredients

2 tablespoons unsalted butter

1 carrot, cut into 1/2-inch dice

1/2 Spanish onion, cut into 1/2-inch dice

2 tablespoons finely minced fresh ginger

4 cups 1-inch-dice kabocha squash (from about 1 peeled squash)

Kosher salt and freshly ground black pepper

4 cloves garlic, minced 

2 tablespoons Thai red curry paste 

Two 13.5-ounce cans coconut milk 

1 cup chicken stock 

2 tablespoons fish sauce 

1 cup fresh spinach 

Cooked long-grain rice (preferably jasmine), for serving

1/2 cup peanuts, toasted 

1/2 cup fresh cilantro leaves 

1/4 cup pomegranate seeds 

Lime wedges, for serving 

Directions

  1. Add the butter to a medium pot over medium heat and let it brown. Add the carrot, onion and ginger and let cook until lightly softened, about 5 minutes.
  2. Add the squash and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper. Add the garlic and cook for 2 more minutes. Add the curry paste and cook for another 2 minutes. Whisk in the coconut milk and chicken stock. Simmer until the sauce is reduced and thickened, about 45 minutes. Stir in the fish sauce and spinach.
  3. Serve over rice and garnish with the peanuts, cilantro, pomegranate and limes.

Oven Dried Roux

Posted on by
Reply

INGREDIENTS

DIRECTIONS

For Preparing the Roux

  1. Distribute 3 cups of flour evenly over the dry bottom of a large iron skillet or heavy Dutch oven.
  2. Place skillet in a 400 degree oven for an hour to an hour-and-a-half. Stir well every 15 minutes so that the flour will brown evenly. Note: toward the end of the cook time (maybe the last 20 minutes or so), you will need to stir more frequently. Let your nose dictate the time. The kitchen will be filled with the wonderful nutty fragrance of roux… but you don’t want it to burn.
  3. Once it has reached the color of peanut butter, remove the skillet from the oven and let it cool. Note: The roux will actually darken in color when added to water, oil, or when added directly to a gumbo.

For Use

Use the amount called for in the gumbo recipe. For example, 1 cup or 3/4 cup. Whatever it may be.

When ready to use, you can mix equal parts dry roux and water until smooth. Or you can add an equal portion of dry roux to heated oil in a skillet and mix thoroughly. No need to brown it any further.

I like to add the dry roux by itself to the pot of onions, bell peppers, and celery as they finish sautéing. Then I add the andouille (after degreasing and slicing) and let that sauté for a bit before adding the stock.

This dry roux can be stored in a glass jar for future use.

Asian Marinade and Master Sauce

Posted on by
Reply

Servings3 /4 cup

Ingredients

  • 1/2 cup ponzu
  • 3 tablespoons canola oil
  • 2 tablespoons sesame oil
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon grated ginger
  • 1 teaspoon honey
  • 3 cloves garlic minced or pressed
  • 1/4 teaspoon crushed red chili flakes optional

Instructions

  1. Add all of the ingredients to a jar with a fitted lid and shake well until combined, or stir with a whisk.
  2. Sauce can be refrigerated for up to 2 weeks.