| 1 duck breast|
2 tablespoons fish sauce (nam pla)
1/2 lime, juiced
1/2 orange, juiced
1 small red chile, finely diced
1/2 piece fresh ginger, grated
Sesame oil, few drops
2 ounces (1/4 cup) baby spinach
Orange zest, for garnish
Heat a large skillet or griddle to medium-high heat. Cook duck breast, fat side down, if not removed, for 10 to 12 minutes flipping with tongs, until it is lightly pink inside. Remove from skillet or griddle and place on cutting board, allowing meat to rest. While the duck is resting, begin the dressing.
In a medium bowl, mix fish sauce, lime juice, orange juice, red chile, grated ginger, and sesame oil. Stir using a spoon. Take baby spinach and lay across a decorative plate. Slice duck breast on a diagonal into thin slices. Place the juice from the cutting board and the duck slices into the dressing. Toss the duck slices in the dressing using your hands or tongs. Place the duck and dressing on top of spinach. Top with orange zest and serve immediately.
Sunday, March 23, 2008
Sunday, March 9, 2008
3-3/4 cups all purpose flour
1/4 cup brown sugar
1-1/2 tbsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3/4 cup dried cranberries, chopped (or raisins or dried currants)
2 cups buttermilk
Preheat the oven to 375o F.
In a large bowl, mix together the flour, brown sugar, baking powder, baking soda, and salt. Add the dried cranberries and mix well.
In another bowl, stir together the buttermilk and the egg. Pour the buttermilk mixture into the flour mixture, and stir well until everything is blended. The dough will be pretty soft - that’s ok. Sprinkle some additional flour onto the counter or table (or wherever you like to work) and turn the dough out onto this floured surface. Knead the dough about 10 times - just to make it smooth-ish and pliable. Gently form it into one large, round loaf and place it on a well-greased baking sheet. With a very sharp knife, cut a shallow X into the top of the loaf. This will allow the loaf to expand in a tasteful and attractive manner in the oven, rather than splitting weirdly.
Bake for 55 to 60 minutes, or until the loaf is nicely browned, and a toothpick poked into the middle of it comes out clean.
Makes one large round loaf.
Saturday, March 8, 2008
Saturday, March 1, 2008
1 cup soy sauce
1/4 cup rice vinegar
1/4 cup freshly squeezed lemon juice (2 lemons)
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon toasted (dark) sesame oil
1 1/2 teaspoons chili paste
1/2 cup sliced scallions (2 scallions)
2 tablespoons minced garlic (8 large cloves)
2 tablespoons minced fresh ginger
1 1/2 cups panko (Japanese bread crumbs) Line an 8 by 12-inch baking pan with aluminum foil. Place the salmon in the pan.
In a mixing cup, combine the soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger. Pour 1/3 of soy sauce mixture over the salmon fillet. Sprinkle the panko evenly over the fillet. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko completely and if any runs off, spoon back onto the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.
Meanwhile, preheat the oven to 500 degrees F. Roast the salmon for 18 to 20 minutes, or for about 12 minutes per inch at the thickest part of the salmon. The internal temperature will be 120 degrees F on a meat thermometer when it's done. Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes. Serve hot or at room temperature.
2 cups all-purpose or bread flour, more as needed
3/4 teaspoon instant yeast
1 teaspoon coarse salt
3 tablespoons extra virgin olive oil, more for cooking
About 2 cups any light, fresh tomato sauce, warmed
Sliced mozzarella to taste
Salt and black pepper
Prosciutto slices and basil leaves for topping (optional).
1. Combine flour, yeast and salt in a food processor. Turn machine on and add 1/2 cup water and 2 tablespoons oil through feed tube. Process for about 30 seconds, adding more water, a tablespoon or so at a time, until mixture forms a ball and is slightly sticky to the touch. (If mixture becomes too sticky, add flour a tablespoon at a time.)
2. Put one tablespoon olive oil in a bowl and turn dough ball in it. Cover bowl with plastic wrap and let rise until dough doubles in size, 1 to 2 hours. When dough is ready, re-form into a ball and divide it into 4 pieces; roll each piece into a ball. Place each piece on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel. Let rest until each puffs slightly, about 20 minutes.
3. When ready to cook, press one ball into about a 10-inch round. Use a little flour, if needed, to prevent sticking and a rolling pin, if desired. Film a 10-inch skillet with olive oil and turn heat to medium. When oil shimmers, put dough in pan and adjust heat so it browns evenly without burning. (If dough puffs up unevenly in spots, push bubbles down.)
4. Turn dough, then top browned side with tomato sauce, cheese, a bit of salt and pepper, and, if you like, prosciutto and/or basil leaves. If top is now heavily laden, cover pan and continue cooking, or run it under broiler, just until toppings become hot. With only a couple of toppings, just cook until bottom browns. Repeat with remaining dough; serve hot, warm or at room temperature.
Yield: At least 4 servings.