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Recipes

un wok

When I was living in Argentina – land of meat, meat, more meat and sausage – my host mom would often try and oblige my very un-Argentine desire to eat vegetables. One of her concoctions to meet my green-loving needs was a rice, vegetable and chicken dish she called “un wok”. I’m certain she called this dish a wok because it contained rice and was seasoned with soy sauce instead of table salt – it doesn’t get more Asian than that. I enjoyed it and its higher proportion of vegetables regardless.

Jordan and I made “un wok” last night using some leftover chicken, veggies from our CSA and of course, soy sauce and rice. Our adaptation of Josefina’s wok added a few additional seasonings, but was equal to hers in its vaguely asian quality.

Un Wok
1 cup leftover chicken, cubed or sliced
broccoli, sliced
carrots, sliced
green garlic, sliced (or regular garlic, minced)
white rice

For the sauce:
Mix some soy sauce, sriracha, sweet chili sauce, and fresh ginger together in a small bowl. We just guessed with this sauce and added a bit more of each ingredient until it tasted good. You can’t really mess up this pan-asian dressing.

In a saucepan, make rice according to package directions. In a sauté pan, sauté chicken in a little olive oil until it is warmed. Pour sauce over chicken and toss. Add vegetables and sauté a few more moments until al dente. Pour the saute over rice. Ta-da! Un wok!

-Emily

Categories
Recipes

baking therapy: a double chocolate birthday cake

We celebrated Jordan’s birthday this past weekend. On Friday night, we went over to our friends Alexa and Matt’s house for a delightful dinner party. It was also Matt’s birthday and so we were doubly celebrating. We took turns making cocktails and ate delicious baked risotto and scallops. I brought the cake.

Jordan’s Favorite Chocolate Cake, adapted from the Barefoot Contessa

This cake is one of Jordan’s favorites. The coffee in the batter really makes the dessert. The cake is super moist and has a really delightful texture. I made it with a chocolate buttercream frosting, but I think just some whipped cream, a vanilla buttercream or even a peanut butter frosting could also be really excellent.

For the cake:

Butter, for greasing the pans
1 3/4 cup flour
2 cups sugar
3/4 cup cocoa powder
2 t baking powder
1 t baking soda
1 t kosher salt
1 cup buttermilk
1/2 cup vegetable oil
2 eggs, at room temperature
1 cup freshly brewed hot coffee

Preheat the oven to 350 degrees. Butter and flour two 8 inch round pans.

Sift the dry ingredients into the bowl of a mixer fitted with the paddle attachment. Stir to combine. Combine wet ingredients in another bowl. With the mixer on low, slowly add the wet ingredients to the dry. Add the coffee. Pour into prepared pans and bake for 35 – 40 minutes. Cool before frosting.

For the chocolate buttercream:

6 oz semisweet chocolate, chopped
2 sticks butter, softened
1 egg yolk, room temperature
1 t vanilla
1 1/4 cup powered sugar
1 T instant coffee powered, dissolved in 2 T hot water (we didn’t have this and so I omitted it, but Jordan thinks it really makes the frosting – so add it if you can)

Melt the chocolate over a double boiler. Let cool to room temperature. In a mixer fitted with the paddle attachment, cream the butter until light and fluffy. Add the egg yolk and vanilla. Beat to combine. Turn the mixer to low and slowly add the powdered sugar. Add the chocolate and coffee. Mix until blended. Spread on cooled cake.

-Emily

Categories
Recipes

leek and tomato chowder with dover fillets

Remember these georgeous leeks from our CSA box?

We got around to using them this past Sunday in a delicious soup. I wanted something with leeks and tomatoes, Jordan wanted fish. This soup was our delicious compromise. It is also a really quick dish to throw together and only uses one pot, a bonus for a Sunday night.

Leek and Tomato Chower with Dover Fillets

According to Jordan, something becomes a chower when you add potatoes to it. I decided to not verify the accuracy of this statement because I like it’s simplicity. Isn’t he cute?

2-3 large leeks, sliced and rinsed of their grit
4 cloves of garlic, minced
4 medium potatoes, diced 1 carrot, diced
1 quart vegetable broth
1 16 oz can of diced tomatoes
A bay leaf, chili flake, salt, peper
2 – 3 dover fillets, or other mild, flakey white fish
Lemon, for serving

Sautee the leeks in a little butter and olive oil until they are soft. Add garlic and carrots and sautee for a few more moments.

Add tomatoes, chili flake and a little salt and pepper. Cook for 5 minutes. Add broth, bay leaf and potatoes. Cook for another 15 – 20 minutes until the potatoes are tender. Taste and season with salt and pepper.

Salt and pepper the fish fillets. Lay them on top of the simmering soup. Let them sit their quietly poaching for about 6 minutes, or until the fish is opaque. Serve with a squeeze of lemon and some fresh bread.

This soup was delicious, fresh and seasonal. I also have to say that I am pretty impressed with Jordan’s ingenuity on the fish-cooking method. It was perfectly moist, the delicate texture was preserved, it looks awesome and was super easy. Can you ask for more?

-Emily