Cooking

Fast Thai Sticky Rice with Meaty Vegetable Sauce

Fast Thai Sticky Rice with Meaty Vegetable Sauce     www.morewinelesswhines.com

Fast Thai Sticky Rice with Meaty Vegetable Sauce

Baby, it’s cold outside – but starting to warm up!

We are beginning to see glimpses of spring.  I am looking forward to the warmer weather and  actually being able to run outside without risking life and limb on black ice.  I am excited for long walks with my puppy.  I can’t wait to grill outdoors and avoid setting off my poorly ventilated kitchen’s smoke alarm.  During this intermediate time in March, I am flexing my “make simple foods fast” muscles.

Fast Thai Sticky Rice with Meaty Vegetable Sauce  www.morewinelesswhines.com

Fast Thai Sticky Rice with Meaty Vegetable Sauce

I am all for spending hours in the kitchen and preparing incredible meals for family and friends.  The reality is that time keeps slipping through my fingertips… For everyday cooking, there are simpler foods that I really need to learn how to make and enjoy.  Enter Fast Thai Sticky Rice with Meaty Vegetable Sauce.  This recipe hails from  How to Cook Everything Fast, Mark Bittman’s latest cookbook.  It is very good.  I am simplifying it even further.  You really don’t have to use Thai Sticky Rice.  You could use some leftover white Jasmine rice and this will still taste delicious.  I’ll leave the rice decision up to you!

Fast Thai Sticky Rice with Meaty Vegetable Sauce    www.morewinelesswhines.com

Fast Thai Sticky Rice with Meaty Vegetable Sauce

My husband scrunches up his nose whenever I mention “fish sauce” or bring it out from the bottom shelf of our refrigerator door.  The truth is the stuff smells like fermented anchovies.  It imparts an incredible flavor to this dish – one that would be very difficult to recreate.

Fast Thai Sticky Rice with Meaty Vegetable Sauce    www.morewinelesswhines.com

Fast Thai Sticky Rice with Meaty Vegetable Sauce

Fast Thai Sticky Rice with Meaty Vegetable Sauce

Barely adapted from How to Cook Everything Fast by Mark Bittman

1.5 c short-grain sushi rice
sea salt
2 large carrots, diced
2 celery stalks, diced
1/2 large onion, diced
2 T canola oil
1 lb. ground pork
freshly ground black pepper
1 fresh hot green chile (I used serrano). sliced into quarters lengthwise, seeds & membranes removed
2 garlic cloves, peeled and minced
1″ piece fresh ginger, peeled and minced
2 c coconut milk
2 tsp. fish sauce
1 lime, cut into wedges
optional: Thai or regular basil for garnish

1. Put rice in a medium saucepan with 5 c water and a big pinch of salt. Bring to a boil. When water boils, cook over high heat, stirring frequently, adding more water if needed, until rice is soft and forms a thick risotto like mixture, 10 minutes. When rice is done, spoon it out into 4 shallow bowls.

2. Meanwhile, heat 2 T canola oil in a large skillet over medium-high heat. When oil is hot, add ground pork, carrot, celery, onion, and a little sea salt & pepper. Cook, stirring occasionally, until pork browns and vegetables soften, 10 minutes. Stir chile, garlic and ginger into the skillet.

3. Stir coconut milk and fish sauce into pork and vegetables. Bring to a boil. Let liquid bubble until it reduces to a thick sauce. Taste, adjust seasoning, and remove from heat. Spoon over bowls of rice. Squeeze a wedge of lime juice over each bowl.

Optional: Garnish with a lime wedge and basil.

Enjoy!

Fast Thai Sticky Rice with Meaty Vegetable Sauce       www.morewinelesswhines.com

Fast Thai Sticky Rice with Meaty Vegetable Sauce

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Cooking, Gardening

Porterhouse Steak, Mashed Potatoes & Chive Oil

Chives from the Garden   www.morewineless.whines.com

Chives from the Garden

This weekend I did a deep dive into the cookbook, Jean-Georges Cooking at Home with a Four Star Chef, by Jean-Georges Vongerichten & Mark Bittman.

Below is what I have planned on the menu for this week:

Mushroom Soup with Greens (I already made the mushroom broth.  It is waiting patiently in my refrigerator.)

Gently Cooked Salmon with Mashed Potatoes

Sautéed Chicken with Green Olives and Cilantro

Sunday’s Dinner:

Steak with Red Wine Reduction & Carrot Puree

Let me begin by saying that I do not eat a lot of red meat.  I save it for special occasions (such as making meatballs and sausage for Sunday tomato sauce, beef tenderloin skewers with cognac mustard dipping sauce or marinaded beef kabobs).  Occasionally, I will ‘splurge’ on a good cut of beef.  This past weekend was one of those occasions.

Chive Oil     www.morewinelesswhines.com

Getting Ready to Make the Chive Oil

I made this steak recipe for the first time on Sunday.  It involved 3 ingredients:  porterhouse steak, red wine & carrots (plus sea salt, pepper & H2O).

Chive Oil     www.morewinelesswhines.com

Chive Oil

The grilled steak turned out perfectly, but the sauce did not work for me.   We let the steak sit at room temperature for 20 minutes, preheated the grilll,  sprinkled the steak with sea salt & pepper, and cooked the porterhouse 4-5 minutes per side over medium heat.

Porterhouse Steak - soon to be topped with chive oil    www.morewinelesswhines.com

Porterhouse Steak – soon to be topped with chive oil

I used an inexpensive Cabernet Sauvignon for my red wine reduction.  While the wine tasted fine in a glass on its own, by the time I reduced it for almost 30 minutes, it was very apparent that there was little nuance in flavor.   All that hit my palate were peppery, bitter notes.   I plan to re-make this recipe in the future with a different wine.

Grilling a Porterhouse Steak    www.morewinelesswhines.com

Grilling a Porterhouse Steak

While the wine reduced, I thought I would make the chive oil ahead of time for Tuesday’s salmon dinner.  This oil is so easy – chives, canola oil & sea salt.  The most time consuming part of making this flavored oil was cutting and washing the chives from my garden.  I made the oil by whirling all the ingredients together in the mini food processor.  Voila!  Magic!  I tried the flavored oil and just said “wow.”  I ended up drizzling this on my porterhouse steak and mashed potatoes instead of the red wine reduction that I (conveniently) botched.  It was so good that all attempts at taking photos of the finished product were forgotten.

Porterhouse Steak - soon to be topped with Chive Oil      www.morewinelesswhines.com

Porterhouse Steak – soon to be topped with Chive Oil

I still have a little bit left for the salmon we are having Tuesday evening!

If you can, please try making and serving this flavored oil with fish, vegetables, rice, chicken or steak.  It is excellent and I will be making it often in the future.  I can see adding this simple recipe to both my Thanksgiving and Easter menus.

Chive Oil
Original Recipe from Jean-Georges Cooking at Home with a Four Star Chef

20 chives, cut into 2″ pieces
4 tsp. canola oil (or other neutral flavored oil such as grapeseed)
pinch of sea salt

Combine all ingredients in a small food processor.  Pulse 10-15 seconds or until mixture begins to get creamy.  Scrape sides of bowl down with spatula if needed.  Pulse one last time prior to serving.

Spoon atop your favorite vegetables, fish or meat.  Store in sealed container in fridge no more than 5 days.

Enjoy!

Mashed Potatoes

Peel and chop 2 lbs small yellow potatoes.  Place in a large, heavy bottomed saucepan.  Cover with water by 2″.  Bring to a boil.  Reduce heat slightly and allow potatoes to boil for 30 minutes or until fork tender.  Drain.   Immediately transfer potatoes to stand of a MixMaster.  Using paddle attachment, beat on speed 4 (medium) until smooth.  Mix in up to 4 T. unsalted butter, 1 T at a time, up to 3/4 c milk (we use skim) and a pinch of sea salt to taste.   Serve warm.  These are excellent with a little chive oil drizzled on top.

 

Grilled Porterhouse Steak

Let the steak sit at room temperature for 20 minutes.   Preheat the grill.   Sprinkle the steak with sea salt & pepper, and cook the porterhouse 4-5 minutes per side over medium heat or to desired doneness.

 

Serve the above meal with a mixed greens salad.

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