Warm Flank Steak Salad with Mint and Cilantro

-Rinse and pat dry a 1.5-2 pound flank steak.

-Chop up 2 stalks of lemon grass, you should have about 4 TBS total.

-In a large glass-baking dish, mix the following

¼ cup soy sauce

2 tsp ground black pepper

2 TBS of the chopped lemon grass 

-Add the flank steak and turn to coat. Let stand at room temperature for 30+ minutes.

-Get a cast iron pan or heavy bottomed pan really hot over high heat for about 5 minutes.

-Put the steak on the pan, then set your timer for 5 minutes.

-Flip the steak over and continue to cook on high for another 5 minutes.

-Transfer the steak to a carving board and let stand for 10 minutes.

-Cut the steak in half lengthwise. 

-Slice the halves across the grain ¼ inch thick.

-In a large wok or nonreactive skillet, combine the following:

3 TBS lime juice

2 TBS fish sauce

½ tsp crushed red pepper

½ tsp sugar

the remaining 2 TBS lemongrass

-Cook over moderate heat until hot. 

-Stir in the sliced steak along with 1 TBS of the marinade.

-Chop up the following:

15 mint leaves

½ a bunch of cilantro, stems and all.

-Add to the steak and turn the heat off.

-Serve over a bed of lettuce.

Tsatsiki

-Peel, seed and finely dice 1 cucumber or 3 pickling cucumbers.

-Toss with ¼ tsp sea salt and ¼ tsp pepper, place in a colander and drain for 15 minutes.

-Combine the following:

1 cup plain yogurt

1 clove of garlic, put through a garlic press

1 TBS finely chopped cilantro

2 TBS extra virgin olive oil

-Press the excess liquid out of the cucumbers and stir into the yogurt, taste for salt.

Tomatillo Shakshuka

-Husk and wash 4-5 tomatillos.

-Chop up 1 onion.

-Wash ½ a bunch of cilantro.

-Roughly chop all the tomatillos and cilantro into large chunks.

-Add to the bowl of a food processor along with the following:

1 clove of garlic

½ cup water

-Blend for one minute.

-Heat a large skillet.

-Pour mixture (should be runny) into pan and simmer.

-Crack 4 eggs into mixture and cover.

-Simmer eggs for 4-5 minutes or until eggs reach doneness you like.

Tomatillo and Leek Salsa

-Take the skins off of 1 pound of tomatillos.

-Put the whole tomatillos in a saucepan and add 1½ cup water. 

-Then add the following:

1 leek, roughly chopped

3 whole cloves of garlic

2-4 jalapenos seeds and all

-Boil until tender, about 7-10 minutes. 

-Drain out about ½ cup of the liquid and then put the tomatillos etc. in a blender. 

-Roughly chop ½ a bunch of cilantro and add it to the blender with a big pinch of sea salt.

-Carefully begin blending the mixture, starting slow so that the hot liquid doesn’t splash you.

-Puree until mostly smooth, about 30 seconds, and then put the salsa in a bowl. 

-Finely chop another ½ bunch of cilantro and stir in. Taste for salt. 

-We like to eat this salsa warm, but it also keeps well for several days in the fridge.

Thai Celery Salad with Peanuts

Whisk together the following and set aside:

3 TBS extra virgin olive oil

The juice and zest of 1 fresh lime

2 tsp fish sauce

-Cut 9 stems of celery into thin slices on the diagonal.

-Chop up the following into thin slices:

½ a bunch of chives or 3 scallions

1 small red pepper and/or 1 jalapeno

-Take the leaves off of a bunch of cilantro.

-Chop 1/3 cup of roasted salted peanuts.

-Toss the dress with the celery, scallions, peppers, cilantro, and peanuts.

-Serve fresh.

Thai Cabbage Salad

Combine the following in a large glass bowl:

1 head green cabbage, sliced thinly

3 carrots, grated

1 cucumber or 2 lemon cucumbers diced small

1 bunch cilantro, finely chopped

1 jalapeno, finely chopped

-Toss together.

For the dressing:

-In a small glass jar combine the following.

½ cup white vinegar

¼ cup extra virgin olive oil

Few dashes of sesame oil

1/4 cup soy sauce or tamari

1 tsp Sriracha

4 garlic cloves, minced

2 TBS raw sugar

-Shake well.

1 cup peanuts, chopped

-Make dressing in jar and store until ready to serve.

-When ready to serve toss salad and dressing, add peanuts last.

Watermelon and Tomato Salad with Feta and Toasted Almonds

-Cut 1 small watermelon into 1-inch chunks and place in a large bowl.

-Cut 1 pound of ripe tomatoes into half inch chunks, then add to the bowl with tomato.

-Sprinkle with half a tsp of fleur de sel, then toss to blend.

-Let stand 15 minutes.

-Toast ¼ cup of sliced almonds over low heat until just browned.

-Add the following to the tomato/melon mixture:

2 TBS extra virgin olive oil

2 tsp red wine vinegar

1 TBS chopped fresh herbs (such as cilantro, basil or mint)

-Season with black pepper and more salt if desired and toss.

-Sprinkle with ½ cup feta cheese and  the toasted almonds and serve.
 

Ronde de Nice Squash and Carrot Fritters with Yogurt Dip

Summer Squash and Carrot Fritters with Yogurt Dip

-Grate 4 small carrots.

-Then grate 2 large Ronde de Nice summer squash.

-To make the batter for the fritters: in a large bowl, whisk together the following:

1 cup flour, more as needed

1 tsp baking powder

1 tsp ground coriander

½ tsp sea salt

-In a separate large bowl, whisk together the following

1 cup milk, more as needed

1 large egg

¼ tsp grated lemon zest

¼ tsp pepper

-Pour dry ingredients into wet; whisk until just blended, batter should be slightly thicker than cream. If it’s too thick, add some milk; if it’s too thin, sprinkle with additional flour.

-Stir in the carrots, zucchini and scallions.

-Allow to rest for 30 minutes.

-To make the yogurt dip: using a mortar and pestle or the back of a knife, mash together the 1 finely chopped garlic clove and ¼ tsp sea salt.

-In a small bowl, whisk together:

½ cup plain yogurt

1 TBS chopped mint or cilantro

1 TBS extra virgin olive oil

The garlic/salt mixture

-Cover and refrigerate until ready to use.

-Fill a wide saucepan with 1 inch of olive oil; heat until the temperature registers 375 degrees on a deep-fry thermometer (or until a small drip of batter browns immediately).

-Line a cookie sheet with paper towels.

-Working in batches, drop battered vegetables by the tablespoon into the oil, being sure not to overcrowd the pan.

-Fry, turning occasionally, until golden all over, about 3 to 4 minutes.

-Use a slotted spoon to transfer fritters to the cookie sheet to drain.

-Transfer fritters to a platter or plate; sprinkle with sea salt and serve with yogurt dip.

Chicken Noodle Soup with Greens

-In a medium stockpot, bring 8 cups chicken stock to a simmer over medium heat.

-Add the following:

2 TBS coarsely chopped fresh ginger

3 cloves garlic, crushed and peeled

½ cup fresh cilantro leaves

-When the stock is simmering add 2 whole bone-in chicken breasts.

-Cook over low heat at a simmer until chicken is cooked through, about 30 minutes.

-Remove chicken and allow to cool.

-Tear each breast into about 6 pieces and discard the bones.

-Strain broth and return to pot over low heat.

-Put a pot of water to boil for the rice noodles.

-Cut the bottom off of 1 bunch of bok choy and 1 bunch of tatsoi, leaving the stems and leaves intact.

-Cut the bok choy into halves or quarters the long way.

-Add bok choy to the broth and simmer for 5-10 minutes.

-Cook ¼ lb Vietnamese rice noodles about 3-4 minutes.

-Drain and rinse well with cold water.

-Divide noodles among six bowls.

-Add the following:

The chicken pieces

Some chopped chives

A handful of cilantro leaves

The tatsoi

-Pour hot broth and bok choy over top.

-Serve with hot sauce.

Kale with Red Beans, Cilantro and Feta Cheese

From Local Flavors by Deborah Madison

-Soak 1½ cup dried red kidney beans for 4 hours or overnight.

-Drain the beans, cover them with plenty of cold water and bring to a boil.

-Remove any scum that rises to the surface, than add the following:

2 bay leaves

½ tsp thyme leave

3 chopped fresh garlic cloves 

A big pinch of sea salt

-Lower the heat and simmer until tender, about 1½ hour.

-Chop up 1 bunch kale into 1 or 2 inch pieces and rinse well.

-Bring a few quarts of water to boil and add some salt and the kale.

-Simmer until tender, about 3-5 minutes then drain.

-Heat 2 TBS butter in a wide skillet.

-Add the kale and the beans with enough of the cooking liquid so that there’s plenty of sauce.

-Add 1 bunch chopped cilantro (keep a little of the chopped cilantro for garnish).

-Simmer together for at least 10 minutes, than serve garnished with crumbled feta cheese and the remaining cilantro.