Root Vegetable Latkes

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Traditionally, latkes are made using potatoes and parsnips. While I have often made latkes with those ingredients, today I decided to do something different! I had some root vegetables from the farmer’s market that I was looking to use, as well as some home grown zucchini that would work well in latkes as well as fritters. These latke style fritters ended up tasting fantastic as a new flavor twist on one of my favorite staple meals. If you’d like to stick to the classic latke formula, substitute russet potatoes for the celery root and turnip and parsnip for the zucchini. Either way, you’re in for a tasty treat!

Serves 2 as a main course. 

Ingredients

  • 1 cup peeled and shredded celery root
  • 1 1/2 cup peeled and shredded turnip 
  • 2 cups shredded zucchini
  • 2 tbsp salt plus more to taste
  • freshly ground pepper, about 1 tsp, to taste 
  • 1 white or yellow onion, about 1 cup, thinly sliced
  • 1/3 cup fresh parsley roughly chopped
  • 2 eggs
  • 2 tbsp cornstarch 
  • cold water
  • olive oil for frying
  • applesauce, sour cream, diced tomatoes, spicy mustard, or sauerkraut to top

Instructions

Using a box grater, shred celery root and turnip. Combine in a large bowl with 1 tbsp salt and cover with cold water, leave to soak for about 20 minutes. If you are using potatoes and parsnips, treat them the same as the celery root and turnip. Meanwhile, grate the zucchini and combine in a separate bowl with an additional 1 tbsp salt. Leave to soak until you check the roots. Don’t be tempted to food process the roots– this creates small chunks rather than shreds, and your latkes won’t be well formed. 

Drain all of the shredded vegetables in a colander. Using paper towels, try to push as much moisture out of the mixture as you can. You won’t get all of it, but give it a few paper towels worth to soak up some of the extra water. Push the paper towels down on top of the mixture to soak water up. 

Combine about 1 tsp (or more to taste) salt, the pepper, cornstarch, eggs, and parsley with the vegetables and mix together evenly. 

Heat about 3 tbsp oil in a large skillet over medium high heat. Form latkes as balls in your hand of about 1/4 cup, pressing the balls into flat patties. Place in the skillet and fry until golden brown on both sides, flipping once. You can fry these in batches of about three or four latkes at a time, for about 5 minutes per batch. 

Remove and pat dry with paper towels to remove a little excess oil. Serve hot with whatever garnishes you like–applesauce is always a winner!

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Toasted Chickpea Salad

Chickpeasalad

Many thanks to the ever impressive Jerusalem cookbook as the inspiration for this recipe. I have changed a few ingredients here, but this salad remains true to the intention of Yotam Ottolenghi’s beautiful recipe. Create this salad for a summer evening- the mix of warm chickpeas and fresh vegetables is filling and refreshing!

Serves 3 as a main course or 6 as an appetizer. 

Ingredients 

  • 1/2 cup dried chickpeas*
  • 1 tsp baking soda 
  • 1 cucumber, about 10 oz
  • 2 large tomatoes, about 11 oz
  • 1 cup radishes or about 8-9 oz
  • 1 red pepper, seeded and ribs removed
  • 1 small red onion, peeled
  • 1/2 cup cilantro leaves, coarsely chopped and loosely packed
  • 1/4 cup parsley leaves, coarsely chopped and loosely packed
  • 1 1/2 tbsp sherry or apple cider vinegar
  • zest and juice of 1 lemon
  • 3 tbsp olive oil plus extra for toasting
  • 1 clove garlic, crushed
  • 1 tsp superfine sugar
  • 1 tsp red pepper flakes (optional)
  • 1 tsp ground cardamom
  • 1 1/2 tsp ground allspice
  • 1 tsp ground cumin
  • Greek yogurt (optional)
  • 1 tsp salt (plus more to taste) 
  • freshly ground black pepper
  • sumac for garnish (optional)

*Alternatively, you can substitute in one small can of precooked chickpeas, although dried beans that are soaked and cooked certainly have a better, stronger flavor. If you use precooked chickpeas, omit the baking soda and sugar. Often when I am cooking dried beans, I cook a double serving or even a whole bag, freezing the extra cooked beans in smaller portions for future dishes. In this case, you could cook extra beans to make falafel or hummus another day! 

Instructions 

Soak the dried chickpeas overnight in a large bowl with plenty of cold water and the baking soda. The next day, drain, place in a large saucepan, and cover with water twice the volume of the chickpeas. Bring to a boil and simmer, skimming off any foam, for about an hour until completely tender. Drain. 

Cut the cucumber, tomato, radish, and pepper into a 1/2 inch dice and mix together in a bowl with the cilantro and parsley. Cut the red onion into a 1/4 inch dice, and place it in a small bowl of ice water for about 3 minutes (this will take out some of the sharpness of the onion). Drain the onion and add to the bowl with everything else. 

In a small jar or bowl, mix 3 tbsp olive oil, lemon juice and zest, vinegar and sugar and mix well to form a dressing. Pour the dressing over the salad and toss lightly. 

Mix together the cardamom, allspice, cumin, and salt in a large bowl and add the chickpeas. Alternatively, if you have these spices whole, you can toast them separately in a dry skillet, grind in a spice grinder or mortar and pestle, then combine. Heat about 1 tbsp of olive oil in a skillet over medium heat, then add the chickpea mixture to the skillet and toast for about 3 minutes. Give them a few shakes or stirs so that they cook evenly and don’t stick.  

Divide the salad on plates and spoon the warm chickpeas on top. Garnish with Greek yogurt for a creamier salad. Top with sumac and freshly ground black pepper. 

Herb and Feta Pie

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I remember the first time I ever had Spanakopita from the only Greek restaurant in town, and I was instantly in love. This is my take on Spanakopita, and over time I have made this savory pastry into a dish that favors my preferences for complex flavors and fresh herbs. The ingredient list here is pretty long, and this is admittedly a bit of a project! You can make the ingredient mixtures ahead of time to bake the pastry within a few days, or make the whole dish and enjoy over the course of a few days. Reheat leftovers in the oven and they may taste even better than before. Take a weekend afternoon to make this herb pie and you won’t be disappointed–it melts in your mouth and is sinfully good. Serve with a hearty red wine.

Serves 4 in large portions.


For  the greens

Ingredients 

  • olive oil for cooking
  • 1 large white or sweet onion, diced
  • 3 cloves garlic
  • 1 pound fresh or 12 oz frozen chopped greens such as spinach, collards, mustard, or chard
  •  1/2 cup white wine
  • 5 cardamom pods, pods removed
  • 1/2 tsp cumin
  • 1/4 tsp mustard seed
  • 1/2 tsp whole black peppercorns
  • 1/2 tsp coriander seed
  • 1 clove or a pinch of ground cloves
  • 1 green onion, tender white and green section thinly sliced
  • 2 eggs
  • 2 oz each fresh parsley, roughly chopped
  • 1 oz fresh mint, roughly chopped
  • 2 oz fresh basil, roughly chopped
  • 1 oz fresh rosemary
  • 1 oz fresh oregano, roughly
  • other optional herbs include about 1 oz fresh arugula, dill, oregano
  • salt to taste
  • zest and juice of one lemon

Instructions

Toast the spices-cardamom seeds, cumin, mustard seed, peppercorn, coriander, and whole clove- in a dry skillet for about 30 seconds over medium heat. Grind the spices in a spice grinder or mortar and pestle until they form a coarse powder. Set aside.

Pour about 1 tbsp olive oil into a large frying pan over medium heat.  Add the onion and saute for about 10 minutes without browning the onion. Add the garlic and cook until fragrant, about 30 seconds. Add in the wine, greens, and spice powder and cook until all of the liquid has evaporated. When the liquid is gone, add all of the fresh herbs and stir these for about 1 minute more. Remove from heat.

Stir the greens mixture together with the salt, lemon, eggs, and green onion. Do not over salt the mixture- add no more than a 1/2 tsp. because the cheese and butter will contribute to the saltiness of the whole dish. Set the greens aside for assembly.


For the eggplant

Ingredients

  • 1 large globe eggplant (about 1 pound) cut into 1/4″ slices
  • olive oil for cooking
  • salt
  • 1 tbsp sumac (optional)

Instructions

Slice the eggplant and lay the slices on a paper towel. Sprinkle a little salt across the eggplant and leave to sweat some of its water for about 20 minutes. Make other ingredients while you wait.

Heat about 1 tbsp olive oil in a large skillet over medium high heat. Fry the eggplant until slightly golden brown, you may need to do this in 2-3 batches so you don’t crowd the pan. Remove from heat and sprinkle with the sumac.


For the cheese filling

Ingredients

  • 8 oz feta cheese, crumbled
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tbsp tahini (optional)
  • 1/4 cup chopped walnuts
  • 1 tsp red pepper flakes

Instructions

Combine all ingredients together and set aside.


For assembly

Ingredients

  • 9 oz/ half a package of phyllo pastry sheets
  • up to 8 tbsp butter, softened enough for brushing

Instructions

Preheat the oven to 400 F.

Brush a large rectangular baking dish with the melted butter on all sides. Lay in a sheet of phyllo pastry and brush it with some butter. Cover with another sheet and continue to brush the sheets until you have 8 layered sheets covering the bottom of the dish. Don’t worry if the sheets break, just try to layer the sheets so that they overlap the cracks.

Layer the eggplant slices on top of the phyllo. Then sprinkle in about half the cheese and half of the herb mixture, spreading so that the dish is filled evenly. Proceed to add 8 more layers of phyllo dough as before, brushing each sheet with butter over top. Layer on the remaining cheese and herbs, and then add a final 8 layers of phyllo dough brushed with butter. Make sure to brush the top pastry sheet as well.

Bake the pastry in the oven for about 35-40 minutes until the phyllo dough on top is golden brown. Remove from the oven and let cool for about 10 minutes, then cut and enjoy!

Sweet Corn Chowder

summercornchowder

I created this chowder as a satisfying warm soup that is also light enough for a summer night. As fall approaches I am finding more and more reasons to appreciate fresh summer produce, and this dish highlights sweet summer corn, bright peppers, and yellow tomatoes that I will miss in the winter! 

Serves 2 as a main course.

Ingredients

  • 1 tbsp butter
  • 1 white or yellow onion, large dice
  • 2 tsp jalepeno, seeds removed and diced (or more if you like it really spicy!)
  • 1/4 cup red pepper, diced
  • 2 cloves of garlic, crushed 
  • 2 large tomatoes, peeled, cored, and diced (about 1- 1 1/2 cups worth)
  • 1 tsp salt plus more to taste
  • 1 tsp Old Bay seasoning plus more to taste
  • 1 cup russet potato, scrubbed and diced (peeled is optional)
  • 1 1/2 tbsp fresh oregano 
  • 1 bay leaf
  • 1 cup vegetable stock
  • 1 cup 2% milk*
  • 2 cups sweet corn, fresh from a cob (substitute frozen, defrosted)
  • ground black pepper to top
  • 2 tbsp fresh cilantro, roughly chopped (substitute parsley)

*A word on the milk choice- I wanted this chowder to be light and allow the flavors of the fresh vegetables to shine through! Many cream-based chowders use exactly that–cream–but this recipe is healthier and less overbearing. That being said, you do need some fat in the milk to make it substantial and tasty! If you only have skim or 1% in the fridge, add in an additional 2 tbsp of cream or half-and-half to create a balanced texture. 

Instructions 

Heat the butter in a large pot until just melted, then add the onions and cook them until they are translucent, about 5-10 minutes, stirring occasionally. Add the peppers and garlic and give them a quick stir until the garlic is fragrant, about 30 seconds. Add half of the diced tomatoes and stir frequently until they have broken their water, another 5-10 minutes. (p.s. while you are stirring and waiting, chop the ingredients that follow!)

After the tomatoes have mostly broken down, you have created the flavorful base of your soup! Add in an initial 1 tsp Old Bay seasoning and 1/2 tsp salt, you may want to add more later. Add in the bay leaf, fresh oregano, potatoes, stock, and remaining tomatoes and stir to mix everything together evenly. 

Bring the stock to a simmer, then add the milk and return the pot to a simmer. You don’t want to truly boil the milk as it will curdle. Simmer the soup until the potatoes are tender, about 12 minutes. Add in the corn and continue to simmer. For fresh corn kernels, simmer for five minutes. Frozen corn may take a little less time, about 3-4 minutes. 

Remove the soup from heat, remove the bay leaf, and serve in bowls, topped with the black pepper and cilantro. Serve with a warm crusty bread and a summer beer! 

Jalepeños and Serranos in Escabeche

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Escabeche is a Spanish term for pickles or preserves, and it also refers to this tasty pickled condiment. Make this chiles in small batches, and pull them out to dice up as a condiment on tacos, enchiladas, and nachos or an additive to sauces and salsas. 

Ingredients

  • 12 oz serrano and/or jalepeño chiles, left whole
  • 1/4 cup olive oil
  • 1 white onion, thickly sliced
  • 1 large carrot, scraped and thinly sliced
  • 5 cloves garlic, peeled
  • 1 1/2 cup white or rice vinegar
  • 1 tbsp salt
  • 1 bay leaf
  • 1 tbsp fresh oregano leaves 
  • 1/4 tsp dried oregano
  • 1/4 tsp dried marjoram
  • 1/4 tsp dried thyme
  • 1/2 tbsp sugar

Instructions

Wash the chiles, leaving the stems intact. Cut a cross in the tip end of each chile so the vinegar can penetrate.

heat the oil in a large, deep skillet, then add the chiles, onions, carrots, and garlic, and fry over medium hat for about 10 minutes, turning them every few minutes.

Add the vinegar, salt, and sugar, and bring to a boil. Lower the heat and simmer for 10 minutes. Pack a quart jar with the herbs, then chiles and vegetables and pour the vinegar over top. Seal and keep in the refrigerator for about a month. 

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Cantaloupe and Bacon Pasta

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A perfect dish for using some sweet summer melon, this meal is sweet, savory, and delicious. The flavors may sound a little strange, but they balance each other wonderfully. I researched this recipe after having a vegetarian version at an Italian restaurant (simply omit the bacon), and have referred to Emeril Lagasse’s similar recipe for proportioning guidance. However, I prefer slightly bolder flavors that come out in this version. 

Serves 2-3. 

Ingredients

  • 3 tbsp unsalted butter
  • 4 ounces bacon, diced
  • 2 minced shallots
  • 3 cups diced ripe cantaloupe (from 1 medium cantaloupe)
  • 2 tbsp white wine
  • 1/4 cup heavy cream or half and half
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 tsp minced fresh marjoram leaves (1/2 tsp dried)
  • 2 tsp minced fresh oregano leaves (1 tsp dried)
  • fresh basil leaves and parsley (about 1/4 cup) for garnish (alternatively, divide 1 1/2 tbsp pesto)
  • 1 tsp minced fresh rosemary leaves (1/4 tsp dried)
  • pinch of dried thyme 
  • 8 ounces spaghetti rigati, linguine, or fettucine
  • about 1/2 cup freshly grated Parmigiano-Reggiano cheese

Instructions

Bring a large pot of salted water to a boil.

Heat 1 tablespoon of the butter in a large sauté pan or Dutch oven over medium-high heat. Add the bacon and cook, stirring frequently, until it is crisp and has rendered most of its fat.  Add the shallot and cook, stirring, until lightly browned, about 5-7 minutes. Add in melon and white wine. Stir frequently until the melon completely breaks down and forms a smooth, thick sauce, 8 to 10 minutes.

Add the pepper, marjoram, thyme, oregano, and rosemary, stir in for about 1 minute. Add the cream, and remove the sauce from the heat.

Add the pasta to the boiling water, stir well, and cook until al dente according to package directions. Drain well, reserving 1/2 cup of the pasta cooking water.

Add the hot pasta to the warm sauce. Return the pan to medium heat, and toss until the pasta is nicely coated with sauce and heated through. Should the sauce seem too thick, add a bit of the pasta cooking water to help toss the pasta and thin the sauce.

Serve the pasta immediately, garnished with the Parmesan cheese, parsley, basil or pesto, and with freshly ground black pepper!

Pizza & Pitcher Night, Week 2: Thai and Enchilada Pizzas

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This week we decided to make a couple experimental pizzas inspired by Thai and Mexican cuisines! The sauces for these pizzas are homemade, but you can substitute with some commercial products to cut down on time. We have also included a strongly flavored red pizza, because we do still love our Italian! Someone also brought over a gluten-free dessert pizza, I’ll try to get that recipe for another time! Tonight, we’re drinking Sam Adams Boston Lager and Applebocker cocktails. 

For the Thai Satay Pizza (above)

Ingredients

  • 2 tbsp Satay Sauce (substitute with commercial peanut sauce and omit stock)
  • 1 tbsp chicken or vegetable stock 
  • 3/4 cup mozzarella cheese
  • 1 sweet Thai sausage, sliced (substitute with about 4 oz. sopressata)
  • 4 button mushrooms, cleaned and sliced
  • 1/2 tbsp sweet soy sauce
  • 2 cloves garlic, peeled and sliced
  • 1-2 tbsp. Thai basil (substitute with regular basil) to top

Instructions

Preheat oven to 500 F.

Spread your dough carefully across a slightly greased cast iron skillet between 10-12″ in diameter, making sure not to break the crust. (You can also use a pizza stone or a perforated pizza baking sheet at the same baking temperature and time, just omit the preheating step). Form a small crust and trim an extra dough, if there is any.

Stir together the satay sauce with stock, slowly adding stock until the sauce is dilute enough to spread onto the pizza dough. Spread the sauce thinly across the pizza until it is coated. Use the back of a spoon to create a layer that is fairly thin, but doesn’t leave any area of the crust very exposed. Too much sauce may prevent your crust from firming up, but you want to make sure it packs a flavorful punch!

Put the mozzarella cheese on your pizza in another thin layer- liberally cover the surface of the sauce, but it’s ok if sauce shows through. The cheese will melt and spread out.

In a skillet over medium high heat, quickly brown the sausage slices for about 30 seconds – 1 minute on each side. Remove the sausage, then sauté the mushrooms with the soy sauce and a little oil for about 2-3 minutes, until they have lost a little of their water but are not completely cooked. Drain off the extra liquid from mushrooms by putting them on a paper towel. Add the sausage, mushrooms, and garlic evenly across the surface of the pizza. 

Place the cast iron on a large burner on the stove and turn the burner on to high heat. Watch carefully- when the bottom of the pizza begins to steam (this probably won’t take more than 2 minutes), turn the burner off and move the cast iron into the preheated oven. Bake for 12-14 minutes, until crust is golden brown and firm.

After you take the pizza out of the oven, use a spatula to slide the pizza onto a cooling rack for 5-8 minutes, until the cheese and crust have cooled enough to start to set. Top with the fresh Thai basil. Now you can cut the pizza, and enjoy!


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For the Anchovy, Olive and Red Sauce Pizza

Ingredients

For the red sauce

  • 1/2 cup peeled tomatoes
  • 1 clove garlic
  • 1 1/2 tsp olive oil
  • 1 tsp tomato paste
  • 3 sprigs fresh oregano (or about 1/2 dried)
  • 2 leaves fresh basil (pinch dried)
  • 1 sprig fresh rosemary (pinch dried)
  • salt and pepper to taste 
  • pinch of white sugar
  • a few shakes of dried red chili flakes (optional)

Toppings

  • 3/4 cup mozzarella cheese
  • 1 tbsp anchovies
  • 1 1/2 tbsp green olives, sliced
  • 1-2 tbsp red bell pepper, sliced or diced
  • 2 tbsp ricotta cheese 
  • 10-12 fresh basil leaves
  • parmesan to top

Instructions

Preheat oven to 500 F.

Spread your dough carefully across a slightly greased cast iron skillet between 10-12″ in diameter, making sure not to break the crust. (You can also use a pizza stone or a perforated pizza baking sheet at the same baking temperature and time, just omit the preheating step). Form a small crust and trim an extra dough, if there is any.

Combine all sauce ingredients in a blender or food processor and blend together. Spread the sauce thinly across the pizza until it is coated. Use the back of a spoon to create a layer that is fairly thin, but doesn’t leave any area of the crust very exposed. Too much sauce may prevent your crust from firming up, but you want to make sure it packs a flavorful punch!

Put the mozzarella cheese on your pizza in another thin layer- liberally cover the surface of the sauce, but it’s ok if sauce shows through. The cheese will melt and spread out.

Layer anchovies, olives, peppers, and then ricotta cheese on the pizza. Top with grated parmesan.

Place the cast iron on a large burner on the stove and turn the burner on to high heat. Watch carefully- when the bottom of the pizza begins to steam (this probably won’t take more than 2 minutes), turn the burner off and move the cast iron into the preheated oven. Bake for 12-14 minutes, until crust is golden brown and firm.

After you take the pizza out of the oven, use a spatula to slide the pizza onto a cooling rack for 5-8 minutes, until the cheese and crust have cooled enough to start to set. Top with the fresh basil. Now you can cut the pizza, and enjoy!


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For the Enchilada Pizza

Ingredients

  • 2-3 tbsp green enchilada sauce
  • 3/4 cup grated mozzarella cheese 
  • 1/4 cup slow cooked pork in small pieces (you can substitute a poached chicken breast)
  • about 3 tbsp very thinly sliced white onion
  • 1 tbsp sour cream
  • 1 tsp milk
  • 1-2 tbsp roughly chopped fresh cilantro 
  • 1 tbsp jalepenos en escabeche (optional)

Instructions

Preheat oven to 500 F.

Spread your dough carefully across a slightly greased cast iron skillet between 10-12″ in diameter, making sure not to break the crust. (You can also use a pizza stone or a perforated pizza baking sheet at the same baking temperature and time, just omit the preheating step). Form a small crust and trim an extra dough, if there is any.

Spread the enchilada sauce thinly across the pizza until it is coated. Use the back of a spoon to create a layer that is fairly thin, but doesn’t leave any area of the crust very exposed. Too much sauce may prevent your crust from firming up, but you want to make sure it packs a flavorful punch!

Put the mozzarella cheese on your pizza in another thin layer- liberally cover the surface of the sauce, but it’s ok if sauce shows through. The cheese will melt and spread out.

Add the pork and onions over the cheese, and chopped escabeche jalapenos, if you are using them. Stir the sour cream and milk together, then drizzle over the surface of the pizza. 

Place the cast iron on a large burner on the stove and turn the burner on to high heat. Watch carefully- when the bottom of the pizza begins to steam (this probably won’t take more than 2 minutes), turn the burner off and move the cast iron into the preheated oven. Bake for 12-14 minutes, until crust is golden brown and firm.

After you take the pizza out of the oven, use a spatula to slide the pizza onto a cooling rack for 5-8 minutes, until the cheese and crust have cooled enough to start to set. Top with the fresh cilantro. Now you can cut the pizza, and enjoy!

Thai Pork Satay

satay

Pork Satay is a delicious summer dish and a great reason to break out the grill. If you are missing some ingredients, all should be readily available at a Thai or well-stocked Asian market, and it is well worth the investment. For an easier dinner, prepare satay sauce and serving relish the day before. You can also use any leftover satay sauce for a Thai inspired pizza! This recipe derives from David Thompson’s Thai Street Food

For the marinade

Ingredients

  • 1 tbsp. coriander seeds
  • 1 tsp cumin seeds
  • 3 tbsp finely chopped lemongrass
  • 1 tsp salt
  • 1 tbsp chopped galangal (ginger is an ok substitute)
  • 1 1/2 tsp turmeric powder
  • pinch of roasted chili powder
  • 1/2 cup coconut cream
  • 2 tbsp coconut or vegetable oil
  • 1 tbsp shaved palm sugar 

For the pork

Ingredients

  • 400 g (12 oz) pork neck or loin
  • about 30 bamboo skewers
  • 1/2 cup coconut cream
  • pinch of salt
  • Satay Sauce and Cucumber Relish to serve

Instructions

First, make the marinade, In a dry, heavy-based frying pan, separately roast the coriander and cumin seeds, shaking the pan, until aromatic. Using a pestle and mortar, grind the spices to a powder before adding the lemongrass, salt and galangal. Pound to a fine paste, then stir in the turmeric and chili powders. Add the coconut cream, oil and sugar and stir until dissolved. Pour into a bowl. 

Cut the pork into thin slices about 1 1/2 inch x 1/2 inch. Add to the bowl and leave to marinate in the refrigerator for at least an hour, or as long as overnight. 

Soak the skewers in water for about 30 minutes, then thread 3 slices of marinated pork onto each skewer. The satays can then be returned to the marinade for a few minutes or a few hours. 

Light a charcoal grill about half an hour before you intend to grill the satays. Stoke the charcoal, letting its fierce heat peter out to a gentle heat so that the pork will gently cook and smoke rather than charring. 

Place the coconut cream in a wide, shallow bowl and stir in the pinch of salt. Take each satay out of the marinade and give it a cursory dip into the coconut cream before placing it on the grill. Grill the satays over the prepared charcoal or in a chargrill pan over a medium heat, cooking three or four at a time, or more if you can manage it. Baste with the salted coconut cream. Turn the satays often, taking care not to let them color too much. 

Meanwhile, warm Satay Sauce. Serve the satays with the sauce and Cucumber Relish.

 

cucrelish

 

Satay Sauce

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Make this satay sauce to pair with Pork Satay as a dipping sauce, but make sure to reserve 2 tablespoons to create a sauce for a Thai Satay Pizza! This is a flavorful sauce that keeps on giving. 

Ingredients

  • 4 dried long red chilies
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • pinch of salt
  • 1 tbsp chopped lemongrass
  • 1/2 tbsp chopped galangal
  • 1/2 tsp finely grated kaffir lime zest
  • 1 tbsp chopped red shallots
  • 2 tbsp chopped garlic
  • 1/2 tbsp cleaned and chopped coriander roots
  • 1 1/2 cup coconut cream
  • 2 tbsp shaved palm sugar
  • 1/2 cup finely ground peanuts
  • 1/2 cup stock, water or coconut milk
  • 1 tbsp fish sauce
  • pinch of roasted chili powder

Instructions

Nip of the stalks of the chilies then cut along their length and scrape out the seeds. Soak the chilies in water for about 15 minutes until soft. While the chilies are soaking, toast the coriander and cumin seeds separately in a dry, heavy-based frying pan until they are aromatic, shaking the pan often to prevent the spices from scorching. Grind to a powder using an electric grinder or a pestle and mortar then set aside. 

Drain the soaked chilies, squeezing to extract as much water as possible, the roughly chop them. Using a pestle and mortar, pound the chilies with a pinch of salt, then add the lemongrass, galangal, kaffir lime zest, shallots, garlic and coriander roots one ingredient at a time, reducing each to a fine paste before adding the next. alternatively, puree the ingredients in an electric blender. You will probably need to add a little water to aid the blending, but try not to add more than necessary. Finally, stir in the ground spices.

Heat 1 cup of the coconut cream in a small pan and simmer for a minute or two before adding the paste and frying it gently for 4-5 minutes until fragrant and oily, stirring regularly. Season with the palm sugar then moisten with the remaining coconut cream. Simmer for 2-3 minutes, then stir in the peanuts and simmer for 5 minutes. Mositne with the stock or coconut milk. Season with the fish sauce, chili powder and a pinch of salt. It should be quite oily, rich, dark, sweet, nutty and spicy. remove from the heat and let the sauce sit for about an hour, it will improve. Serve warm or at room temperature. 

Applebocker

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A great fall drink, it’s “kinda appley, and rum-ey, but maybe a little….citrus-ey…it’s all of those things.” –John Smith

Ingredients

  • 1 1/2 oz dark rum
  • 3/4 oz lemon juice
  • 1/2 oz apple simple syrup (see recipe below)
  • 1/4 oz Patron orange Liquor
  • Mint sprig and lemon twist, for garnish

Instructions

Combine ingredients in a shaker with ice and shake until cold.

Serve over ice and garnish with a mint sprig and a lemon twist.

For the apple- brown sugar simple syrup: 

Ingredients

  • 1 packed cup apple peels
  • 1 cup brown sugar
  • 1 cup water

Instructions

Bring to a boil and simmer for 5 minutes.

Strain liquid, the syrup is now ready for use.