Goan Shrimp

We had Barbara over for dinner. She is a great baker and made a plum tart. It was delicious. We made a seasonal favorite, Tomato Soup with Cumin and Figs. This is a very tasty soup that I really like. It is very thick with both dried and fresh figs. The taste of Cumin makes the soup have a wonderful earthy flavor. You can find the soup recipe on our blog of: August 20, 2008. Click the date to get the recipe.

For the main course we made a favorite:  Goan Shrimp. You can find the recipe for Goan Shrimp on our Blog of: August 9, 2008. Click the date to get the recipe.

Spicy Minced Shrimp with Rice Noodles

We didn't like this as much as we thought we would. Won't make again. But give it a try if you want to.

Spicy Minced Shrimp with Rice Noodles

New York Times

Here, a little shrimp — chopped, spiced and tossed with rice noodles — goes a long way.

Stir-fried pieces of spiced shrimp bring deep flavor and bite to rice noodles in this weeknight recipe.

Here’s how to feed a family of four with a pound of shrimp: It starts with a visit to the fish market, and ends with a dish of spicy, deeply flavorful shrimp-flecked rice noodles.

You’ll first want to look for wild shrimp in the shell, fresh or frozen, unless you have access to sustainably raised farmed shrimp. Be aware that most farmed frozen shrimp, though inexpensive, are of dubious origin, and are likely dipped in some kind of preservative solution. I’d rather get a small amount of higher-priced wild shrimp. 

Ask to have the shrimp peeled and deveined, or do it yourself at home. Then, start chopping: Using a large knife, cut the shrimp crosswise into rough quarter- to half-inch pieces. In a few minutes, you’ll have a nice pile. 

Just a tablespoon of dried shrimp deepens the flavor of this dish.Karsten Moran for The New York Times

You are essentially making a flavorful mixture of spiced minced shrimp that’s similar in shape and bite to crumbled sausage. You’ll add ginger, garlic, soy sauce, scallions, sesame oil and hot red pepper and let the flavors meld: The longer it rests in the fridge, the more aromatic the mixture becomes. (By the way, this mixture could also be used as a won ton filling, but that’s another story and a bigger project.)

For this recipe, an optional but desirable ingredient is dried shrimp, found in Latin American and Asian grocers. I buy mine in Manhattan’s Chinatown, where a generic type and a superior quality wild dried shrimp from Louisiana are available. It’s surprising how just a tablespoon deepens the flavor of the shrimp mixture. (If you do end up seeking out dried shrimp, don’t let it languish in the back of your pantry: It can also be used to enhance fish stews.)

The chopped shrimp is stir-fried over high heat until it sizzles.Karsten Moran for The New York Times

Once you’ve marinated the chopped shrimp, stir-fry it in a large wok or frying pan over high heat until it sizzles and achieves a crumbly texture, just as you would when frying any other sort of minced meat. It’s then combined with cooked rice noodles, just to heat them through and coat them with the well-seasoned shrimp meat and its juices. 

Sprinkled with chopped peanuts and a few herb sprigs, your dinner for four is ready. It’s that easy.

This is an easy dish to make, but the method is a bit unusual. First, you make what is essentially a flavorful sausage-like mixture of chopped shrimp (which could also be used as a won ton filling), then stir-fry the mixture over high heat until it crumbles, releasing its flavor into the pan. To make it a simple, satisfying meal, this stir-fry is tossed with cooked rice noodles. If you can find it, dried shrimp, available in most Asian or Latin American grocers, add depth: Keep an eye out for some from Louisiana, made with wild shrimp. 

Ingredients

1       pound dry flat rice noodles(sometimes called rice stick noodles)

About 1 pound wild shrimp, in the shell, fresh, or frozen and thawed (about 24 pieces)

2       fresh red Fresno chiles or green Serrano chiles, seeds removed, if desired, finely chopped (or substitute 1 teaspoon red-pepper flakes)

2       tablespoon dried shrimp, finely chopped (optional)

1       tablespoon rice vinegar

2       tablespoons soy sauce

2       teaspoons toasted sesame oil, plus 1 teaspoon for drizzling

2       tablespoons mirin or sherry (if using sherry add 1 teaspoon sugar)

1       teaspoon grated garlic(about 2 or 3 cloves)

1       tablespoon grated ginger

1       teaspoon kosher salt, plus more as necessary

3       tablespoons chopped scallions

3       tablespoons coconut or vegetable oil

Basil leaves, cilantro sprigs and 2 tablespoons chopped roasted peanuts, for garnish

Lime wedges, for serving (optional)

Preparation

1.  Soak noodles in a large bowl of lukewarm water. Leave until softened but still firm, about 15 minutes. Drain and rinse well with cold water. Set aside. (Alternately, boil noodles for 2 or 3 minutes, then drain and rinse well with cold water.)

2.  Meanwhile, peel shrimp and make the seasoned shrimp mixture: With a large knife, cut the shrimp crosswise into rough 1/4- to 1/2-inch slices. In a large bowl, combine shrimp, chopped chiles, dried shrimp (if using), rice vinegar, soy sauce, 2 teaspoons sesame oil, mirin, garlic, ginger, salt and scallions. Mix well to distribute ingredients throughout. Refrigerate for at least 20 minutes (or, preferably, up to 24 hours).

3.  Put coconut oil in a large wok or wide cast-iron skillet over high heat. When oil looks wavy, add shrimp-sausage mixture, breaking it up with a wooden spoon, until it looks crumbly. Stir-fry until pieces are lightly browned, about 3 or 4 minutes.

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4.  Add noodles to pan and toss briefly, just to heat through. Drizzle with 1 teaspoon sesame oil. Taste and add a little more salt if necessary. Transfer to bowls and garnish with basil leaves, cilantro sprigs, chopped peanuts and lime wedges, if using.

Lamb Salad

Perfect use of leftovers! 

Roasted Chicken Provençal

Roasted Chicken is something I never tire of. I love the crispy skin, which to me is the hallmark of great roasted chicken. There are many different Roasted Chicken  recipes we make all are good. This one is especially excellent. You can find the recipe for Roasted Chicken Provençal on our blog of April 6, 2015. Click the date to get the recipe.

Lamb Cutlets with Walnut, Fig and Goat’s Cheese Salad

I was in the mood for lamb chops and Cathy found this wonderful recipe for Lamb Cutlets with Walnut, Fig and Goat’s Cheese Salad in Ottolenghi the Cookbook. We like almost all of his recipes. On our recent trip to London we got to eat at his restaurant: Nopi. It was excellent. We seem to be eating a lot of figs recently, but they are in season, so why not?

Lamb cutlets with walnut, fig and goat’s cheese salad

Ottolenghi the Cookbook

serves 4

12          lamb cutlets, French trimmed (you can ask your butcher to do this)

coarse sea salt and black pepper

Marinade

leaves from 6 thyme sprigs, roughly chopped
leaves from 1 rosemary sprig,     roughly chopped

2             garlic cloves, crushed

6             tbsp olive oil

Sauce

125ml    freshly squeezed orange juice

60ml      red wine vinegar

50g        honey

1             star anise

1             cinnamon stick

Salad

50g        walnuts, broken

100g      soft goat’s cheese, crumbled

20g        mint leaves

25g        flat-leaf parsley leaves

2             tbsp olive oil

4             fresh figs, halved or quartered

1.  First you need to marinate the lamb. Take the cutlets, throw the marinade ingredients on and massage them lightly into the meat. Place in a sealed container and refrigerate for at least 4 hours or overnight.

2.  Now prepare the sauce. Place all the ingredients in a heavy-based saucepan, stir and put over a medium heat. Bring to the boil, reduce the heat and simmer for 30-40 minutes, until reduced by two-thirds. Remove from the heat and keep somewhere warm.

3.  Place the walnuts in a non-stick frying pan and toast over a medium heat for 5 minutes, stirring occasionally. Set aside to cool.

4.  To finish the dish, heat up a barbecue or griddle pan until piping hot. Season both sides of the lamb cutlets with salt and pepper. Place on the heat for 3-4 minutes on each side; this will give rare to medium meat. Cook longer if you prefer. Remove the lamb from the grill and leave to rest in a warm place for 2 minutes. While you wait, gently toss together all the salad ingredients, apart from the figs, seasoning with salt and pepper. Make sure the components stay separate and that the cheese doesn’t smear the leaves.

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5.  To serve, put the cutlets on serving plates, pile the salad next to the them and the figs alongside. Spoon a scant tablespoon of sauce over each portion of lamb and drizzle a small amount of it over the figs and salad. Serve at once.

Scallops and Sausage

This was a simple meal to go with the left over Corn Risotto. Sautéed Scallops are a breeze to make and I decided to to also sauté some Sausages from McCall's Meat and Fish. You can get the recipe for Sautéed Scallops on our blog of: May 25, 2017. Click the date to get the recipe.

Chicken Braised with Figs, Honey & Vinegar

When figs are at their prime we ALWAYS make Chicken Braised with Figs, Honey & Vinegar. This is a great recipe it has it all: Crisp Chicken Skin, a wonderful sauce and sweet figs. It is great. If you haven't made it you should. you can find the recipe on our blog of: June 27, 2007. Click the date to get the recipe.  We started with Melon and Spec as an appetizer. 

Corn Risotto

We like Risotto and this version of a Corn Risotto is excellent. Good choice to make when corn is at its best in summer.

Corn Risotto

New York Times

This creamy, pale yellow risotto is studded with chewy fresh corn kernels, making for a nice mix of textures. Making your own corn stock deepens the flavor of this dish, but if you don’t have the time, chicken stock will work. The dish is also pleasingly light, for risotto — finishing the dish by folding in airy whipped cream adds richness without also adding heft. Add the cream quickly and carefully right before serving. If it sits in the hot risotto it will melt — which wouldn’t be the end of the world, of course, since you’ll still have a wonderfully creamy risotto.

Ingredients

FOR THE CORN STOCK (OPTIONAL, YOU MAY USE CHICKEN STOCK):

2        corn cobs (kernels removed and reserved for risotto)

1        onion, cut into quarters

1        carrot, cut into 1-inch pieces

1        celery rib, cut crosswise into 1-inch pieces

Dark green leaves from 1 leek (reserve white and light green parts for risotto)

2        cloves garlic, smashed

1        teaspoon salt

1        teaspoon whole black peppercorns

For The Risotto

2        tablespoons unsalted butter

1        leek, white and light green parts only, finely chopped

1        teaspoon kosher salt

¼       teaspoon black pepper

1        cup arborio rice

½       cup dry white wine

6        cups hot corn stock or chicken stock

1-½   cups raw corn kernels (from about 2 ears corn)

1        cup grated Parmesan cheese

¼       cup heavy cream

2        tablespoons minced chives(optional)

PreparationfortheStock

Combine all ingredients with 6 cups water in a large pot. Bring to a boil over high heat. Reduce heat so liquid is simmering; cover pot and let simmer for 30 minutes. Strain through a fine-mesh strainer. Add enough water to bring liquid up to 6 cups.

For the Risotto:

1.   Melt 1 tablespoon butter in a wide, high-sided sauté pan over medium-low heat. Add leek and cook, stirring occasionally, until softened but not browned, about 6 minutes. Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent.

2.   Pour in wine and cook, stirring, until it has all been absorbed, about 2 minutes.

3.   Add a ladleful of hot corn stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding ladlefuls of stock whenever rice mixture looks dry and stirring continuously. When half the stock has been added, stir in corn. Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 30 to 40 minutes total.

4.   Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.

5.   In an electric mixer fitted with the whisk attachment, beat cream at high speed until it holds stiff peaks. Uncover risotto, stir vigorously and season to taste with salt and pepper. Immediately before serving, stir in the chives, if using, then gently fold in cream.