Take Your Taste Buds Around the World (without ever leaving your kitchen)
This feels like a long overdue reunion. I assure you that although I have not posted as much over the past 2 years, the cooking has not slowed down. Quite the opposite in fact. I have been pursuing National Board Certification which is the highest credential a teacher can earn and the workload (mostly writing) is substantial, which left me little time for blogging or writing recipes. I am happy to report that I have submitted my final portfolio for review, and while I must now wait patiently with all of the other candidates until December when the results are released, I can now spend more time writing about food, and not all about teaching! (Although fascinating, definitely not why you are here!)
It is no secret that I love to travel. And while traveling, it is also no secret that I'm all about the food. Some of the recipes here are inspired by countries I have visited, and while some recipes are far from traditional, all are fully delicious and easy to make at home.
First stop: Thailand - Thai Basil Chicken and Rice
This is based on a dish I had in Bangkok and I was blown away by the flavors, while amazed at the simplicity.
Always organize all of your ingredients before cooking. It makes the process easier and more efficient. The sauce is 1/3 cup chicken stock, 1 tablespoon each soy sauce and oyster sauce, 2 teaspoons fish sauce, and 1 teaspoon each granulated and brown sugar. Other ingredients include 1 pound boneless skinless chicken thighs cut into bite size pieces, 1/4 cup sliced shallots, 6 cloves minced garlic, 1 Thai chili pepper (or a small pepper of your choice), and a heaping tablespoon thinly sliced Thai basil (Italian basil can be substituted.)
Step 1 - Heat 2 tablespoons neutral oil in a wok or large skillet.
Step 2 - Add chicken to hot oil and stir fry for 2-3 minutes.
Step 3 - Add the shallots, garlic, and pepper. Stir fry for another 2-3 minutes.
Step 4 - Add 1 tablespoon of sauce and cook for a minute until the sauce begins to caramelize, then add the rest of the sauce.
Step 5 - Remove from heat and stir in the basil.
Step 6 - Serve with white rice and add a runny egg if desired. The flavors are tremendous!
Japan - Gyoza Bake
This is that viral recipe that was all over social media recently and I wanted to see if it lived up to the hype. It is a one pot dish and YES, it more than lived up to the hype.
Step 1 - In a 9x13 baking dish, whisk together 14 oz unsweetened coconut milk, several tablespoons red chili paste (depending on your heat preference - I used 3), 3 tablespoons soy sauce, 2 teaspoons fish sauce, 4 minced garlic cloves, and 2 teaspoons sesame oil.
Step 2 - Add 2-3 sliced baby bok choi and stir so that the leaves are coated.
Step 3 - Nestle in 15-20 store bought frozen gyoza (dumplings) and spoon the sauce over each dumpling.
Step 4 - Cover tightly with foil and bake at 400 degrees for 20 minutes. Check to see if the dumplings are tender/cooked through and depending on the depth of your baking dish, it may take up to 40 minutes total. Uncover for the last 5 minutes of baking to thicken the sauce.
Step 5 - Top with chopped scallions and cilantro, sesame seeds, and chili crisp.
This dish did not even last 10 minutes on my counter. That is how good it was.
Mexico - Spicy Baked Chicken Taquitos
These are bursting with bright, fresh flavors and since they are baked and not fried, they are healthier and far less greasy.
Step 1 - Combine shredded meat from 2 rotisserie chickens, 8 oz softened cream cheese, 1 chopped chipotle in adobo, 1 tablespoon adobo sauce, 1 teaspoon each chili powder and cumin, and a big pinch of salt and pepper.
Step 2 - Place 12-15 small tortillas (I used corn) on a microwave-safe plate, cover with a damp paper towel, and microwave for 30 seconds so that they are more pliable, then add about 1/4 cup filling plus a sprinkling of shredded cheese (I used white cheddar and Pepper Jack.) Roll the tortilla and carefully place it, seam side down, onto a sheet pan lined with greased aluminum foil. Repeat with the rest of the tortillas and filling.
Step 3 - Prepare your toppings. I made homemade lime crema (1 cup sour cream, 1/4 cup heavy cream, grated zest and juice of one lime, and 1 teaspoon of salt) and homemade pico de gallo (1 can diced tomatoes with chiles, 1 finely diced jalapeño pepper with or without seeds depending on your heat preference, 1/2 diced small red onion, juice of 1 lime, 2 tablespoons finely chopped cilantro, 1/2 teaspoon each of ground cumin and salt.)
Step 4 - Bake taquitos in a preheated 425 degree oven for 15-20 minutes until golden brown.
Step 5 - Serve with your favorite toppings such as my lime crema, pico de gallo, fresh jalapeño slices, cilantro leaves, crumbled queso fresco, avocado, etc.
Middle East - Muhammara (Originated in Syria and is now a part of Turkish and Lebanese cuisine)
Fair warning - if you serve this dip to your guests, it will not last long. I suggest serving it to people whose company you enjoy because after eating this, they will want to frequently visit again.
Step 1 - Spread 1/2 of a torn up day old loaf of bread on one sheet pan, and 1 cup of raw walnuts on a second sheet pan. In a preheated 350 degree oven, bake the bread on the bottom rack for 10-12 minutes and the walnuts on the top rack for 8 minutes, rotating the pans halfway through. Transfer bread to a food processor and pulse into breadcrumbs, reserving 1/2 cup and saving the rest for another use.
Step 2 - Add the 1/2 cup breadcrumbs back to the food processor along with the walnuts, one 12 ounce jar roasted red peppers (drained), 2 tablespoons extra virgin olive oil, 1 tablespoon pomegranate molasses, and 1 teaspoon each lemon juice and ground sumac.
Step 3 - Pulse until smooth and season with salt to taste. Transfer to a serving bowl and top with pomegranate seeds, parsley leaves, and a drizzle of extra virgin olive oil. Serve with crudités, pita bread, or anything you desire!
Spain - Paella
If you have never had this classic Spanish dish (that originated in the Valencia region), then I have good news. You can make it yourself at home and feel like you are dining in Valencia! You can even customize it by changing the proteins, or even make it completely meatless.
Step 1 - Add 1/4 cup extra virgin olive oil to a paella pan or large skillet over medium heat. Add 1 diced onion, 1 diced red bell pepper, and 4 minced cloves of garlic and cook until onion is translucent. Add 3 diced Roma tomatoes, 1 bay leaf, 1 teaspoon smoked paprika, 1 teaspoon saffron, and a big pinch of salt and pepper. Stir and cook for 5 minutes.
Step 2 - Add 1/4 cup white wine and cook for 10 minutes.
Step 3 - Add 4 boneless, skinless chicken thighs (cut into bite size pieces), 2 tablespoons chopped parsley and 2 cups Spanish rice. Cook for 1 minute.
Step 4 - Pour 5 cups of chicken or seafood stock slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!) Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (Remember, don't stir!)
Step 5 - Cook for 15-18 minutes, then nestle 1 pound jumbo peeled and deveined shrimp, 1 pound of mussels and sprinkle 1/2 cup frozen peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or stock and continue cooking).
Step 7 - Cover pan with a lid or aluminum foil and let rest for 10 minutes. Garnish with chopped parsley and lemon wedges.
France - Quiche Lorraine
This is my all time favorite quiche. It's so creamy and full of flavor from the shallots, bacon, and Gruyère.
Step 1 - Blind bake a frozen, 9" deep dish pie crust (store bought works great but you can use a homemade crust too) - Preheat oven to 400 degrees, allow pie crust to thaw until soft enough to prick with a fork, then prick all over the bottom and sides of the pie crust. Place the pie crust on a sheet pan and bake in the center of the preheated oven for 10-15 minutes, until lightly golden. (If it gets puffy, just prick more holes with your fork.) If it cracks when it comes out of the freezer, just use your fingers to push it back together before blind baking.
Step 2 - Dice 8 oz thick cut bacon and add to a cold skillet. Over medium heat, cook bacon until fat renders and it becomes crispy. Use a slotted spoon to remove bacon to a paper towel lined plate and set aside. Drain all but a tablespoon of the bacon drippings and add 2 diced medium shallots. Add a big pinch of salt and cook until shallots are translucent, 3-4 minutes. Remove the pan from the heat.
Step 3 - Scatter the shallots all over the bottom of the pie crust and then add half the bacon.
Step 4 - Add 4 oz finely grated Gruyère and the rest of the bacon.
Step 5 - Whisk 4 large eggs with 1 1/4 cups heavy cream, a pinch of salt, a tiny pinch of cayenne pepper, and a pinch of nutmeg until smooth. Slowly pour the egg mixture over the bacon and onions, filling almost to the top as shown. (You might not need to use all of the egg mixture.)
Step 6 - Bake on the same baking sheet in a preheated 325 degree oven for 45-50 minutes until set and starting to turn golden brown on top. Let sit 5-10 minutes and then serve.
Korea - Kimchi Fried Rice
This is another dish that I never get tired of eating, and after taking kimchi making class in South Korea a few years ago, it has really cemented itself near the top of my favorites list.
Step 1 - Place a wok or large skillet over medium high heat and once hot, add a tablespoon of neutral oil, coating the surface.
Step 2 - Add 3 minced garlic cloves and stir for about 10 seconds before adding 6 oz diced bacon, cooking about half way.
Step 3 - Add a cup of your favorite kimchi (cut into small pieces) and stir for a few minutes.
Step 4 - Add fresh mushrooms. I used a blend but you can use anything you like. Stir until coated and then reduce heat to medium low.
Step 5 - Add 3 cups of cooked, room temperature or cold long grain rice and 1/4 cup of kimchi juice. Mix everything together.
Step 6 - Add 2 teaspoons each soy sauce, sesame oil, and chili garlic sauce (optional) and stir to combine well. Remove from heat.
Step 7 - Divide rice among bowls and garnish with sesame seeds, chopped scallions, and finally, top it with a runny egg.
Italy - Tuna and Sun Dried Tomato Pasta
England - Baked Fish and Chips
Full disclaimer - this is not a traditional fish and chips recipe at all. I tried to be a little healthier with this one and baked them instead of frying them. I also used Panko instead of a traditional batter. There was no sacrifice in flavor whatsoever!
Step 1 - Combine 2 1/2 cups Panko, 1/3 cup neutral oil, and a big pinch of salt in a bowl, and then spread evenly over a large, parchment lined baking sheet. Bake in a preheated 450 degree oven for 3 minutes, stir and bake for another 3 minutes until the Panko turns golden brown. Remove to a bowl and let cool.
Step 2 - In a shallow bowl, combine 1 egg, 1/2 cup mayonnaise, and 1/2 teaspoon each of paprika, salt, and pepper. Cut 1 1/2 pounds cod into strips, coat each strip in the mayo mixture, and then in the toasted Panko. Lay each piece on a large sheet pan lined with foil.
Step 3 - On a second sheet pan, toss your favorite "chips" with a few tablespoons of neutral oil. Spread into an even layer. (I used frozen store bought steak fries.)
Step 4 - Bake chips on the bottom rack in a preheated 450 degree oven for 20 minutes. Toss with another tablespoon of oil and spread back into an even layer. Return to the top rack, place the fish on the bottom rack, and bake for 10-20 minutes (depending on the thickness of the fish) until golden brown. Serve with malt vinegar, tartar sauce, or anything you like! I made Ina Garten's Tartar Sauce recipe because I love it and it is easy.
Hopefully this more than makes up for the lack of recipes over the last year. If you cannot travel to any of these places around the world, at least your taste buds can experience a good sampling! If you make any of them, please let me know and I hope you love them as much as I do!
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