February 25, 2013

Asian Slaw

This variation is based on the slaw recipe presented as the companion for Marinated Flank Steak in The Essential New York Times Cookbook. The two foods echo each other with similar flavors and good texture contrast.

Asian Slaw

Foods to cut:
3 Cups thinly sliced red cabbage
2 carrots peeled and thinly sliced
2 shallot minced
2 scallions thinly sliced
1 Cup thinly sliced Thai basil leaves (the original recipe would have used sweet basil)

To measure for the dressing:
2 Tablespoons oil (we use canola, the original recipe called for peanut oil)
1 Tablespoon lime juice
1 teaspoon sesame oil
1/2 teaspoon salt (the original recipe called for 3/4 tsp but we cut it back a little)

How to: This dish is really all about the prep work and measuring. Just get it all in a bowl and toss well so the veggies are well coated with the dressing.

Variations: The original recipe also called for 2 small hot chiles, seeded and minced.

February 19, 2013

Marinated Flank Steak

The original recipe from The Essential New York Times Cookbook calls for marinating the meat for 6 to 36 hours. We don't have much experience with that full range of times. My husband puts it together one evening with plans to serve it the next.

Flank Steak

Put a 2 pound flank steak in a large plastic bag to marinate overnight (ish) with:
1/4 Cup rice vinegar
1/4 Cup soy sauce
1 tablespoon minced fresh ginger
1 Tablespoon sesame oil
1 Tablespoon brown sugar
1/2 teaspoon crushed red pepper flakes.

When ready to cook, broil until it is done the way you like, several minutes per side works for us. Transfer to a cutting board. Let rest 10 minutes or so. Then slice thinly on the bias.

Ginger Chick Peas

Based on the recipe for Chickpeas in Ginger Sauce from The Essential New York Times Cookbook.

Ginger Chick Peas

1/4 Cup oil
2 Cups chopped onion
2 Tablespoons minced fresh ginger
2 teaspoons minced garlic
2 teaspoons ground coriander
1/2 teaspoon ground cardamom
2 teaspoons lemon juice
pinch cayenne
a little black pepper
4 Cups cooked or canned chick peas plus 1 Cup of their liquid
1/3 Cup water

In a large skillet, brown the onion in the oil on medium high.

Turn the heat down a little and add the ginger and garlic.

A couple of minutes later, add the coriander, cardamom, cayenne and black pepper. Stir to combine.

Then add the reserved chick pea liquid, water and lemon juice. Cook for 10 more minutes.

Then add the chick peas and cook for 10 more minutes, until heated through.

Leftovers keep well for tomorrow's lunch.

The original recipe calls for adding a chopped tomato just after the spices and for serving with thinly sliced onion and shredded green chile (seeded). To please a picky child, we omit all of that. I am sure it would taste marvelous though.