Lunch – From My Table…to Yours

Elephant Walk Cooking Class

All cooks find themselves in a rut from time to time. In those periods, the same dishes keep appearing on the dinner table week after week – in my case, momofuku noodles (post coming soon), pasta with meat sauce, and sauteed chicken breasts with rice. One solution to this would be to open up one of my million cookbooks and find myself a recipe, clearly. A slightly more expensive — and certainly more entertaining — fix is to find a cooking class! Even better, find a cooking class for a cuisine with which you are unfamiliar. This will ensure both education and several new avenues for experimentation to keep you out of that rut for a long while!

Last weekend, my mother and I attended a cooking class at a local Cambodian restaurant, The Elephant Walk. Their courses (and food!) were recommended to us by a close friend, and how right he was. We had a fantastic time visiting a Cambodian market and then returning to the Elephant Walk kitchen to cook up a three-course lunch, which we promptly devoured with delicious wine to accompany.

We chose the class called “Doing It All on Market Day”. This cost a little more, but was worth every penny. We arrived at 8:30 at the restaurant and traveled from there to Revere, one of the three largest Cambodian communities in the United States (the other two are Lowell, MA and Long Beach, CA). A little store market there carried produce and non-perishables from Cambodia, Thailand, Vietnam, China, and Latin America. As Longteine de
Monteiro, Elephant Walk’s head chef, explained, as property values in neighborhoods near Boston have risen, Hispanics have moved in to places the Cambodians can no longer afford. Thus, the market showcased Thai basil next to cilantro, tamarind alongside tomatillos, and lemongrass sidled up to habaneros. I wish I had taken more pictures of the various exotic vegetables, like banana blossoms, khmer eggplant, and string beans that measured two feet long! Here is Longteine showing us a fuzzy melon (which is like a spongy squash):

Notice the cactus in the bottom right! Another “melon” to which we were introduced was called bitter melon – although this one was more like a cucumber:

With each new vegetable, she explained to us how they would be used. Most to all of them can go into sour soup, if you’re wondering. If you want more than my memory can provide, fear not! There’s The Elephant Walk Cookbook too.

Once we collected everything we’d need for our class (plus Mom and I picked up bean sprouts, mushroom soy sauce, and tamarind paste to make some Pad Thai later), we headed back to the restaurant. The 10 or so participants picked partners, and each pair was assigned a course. Mom and I chose the Spicy Beef with Peppers and camped out at a station in the kitchen. Everything was very clean and organized, and our mise had already been put en place:

Much of the above you’ll recognize: salt, sugar, fish sauce, jalapenos and cubanelle peppers. The odd ginger-like thing at the top is called galangal or a rhizome. It is similar in look, texture and use-value to ginger, but tastes more peppery than gingery. At the top left, you can see the base of a container full of the most incredible ambrosia… lemongrass paste, they call it. To make it, blend the following ingredients together for 2-3 minutes until smooth:

2 Tblsp. thinly sliced lemongrass
2 large garlic cloves, coarsely chopped
1 medium shallot, coarsely chopped
2 teaspoons peeled, coarsely chopped galangal
1/2 tsp. tumeric
1/2 cup water

We spent about 35 minutes cooking, and then shared our dishes – green mango salad, sour soup with tilapia, and spicy stir-fried beef at a long table set for an elegant party. I highly recommend the experience — very good food and definitely a departure from my norm. The restaurant also offers courses in French-Asian fusion, Vegan & Vegetarian Cooking, and Pan Sauces, just to name a few. The instruction wasn’t very comprehensive in terms of technique, especially given that in some cases the lemongrass paste was already made and the peppers already chopped, but we had a pretty well-trained group. For me, the class was more about thinking through new flavor combinations and using ingredients I’ve never seen before. Consider that rut a thing of the past!

I also enjoyed seeing the class through the lens of a world history teacher. Since my last post, I have finished a master’s program at Harvard Graduate School of Education, and have spent two years teaching and living at a boarding school. No wonder I don’t have time for blogging! But throughout my cooking class last Saturday, I couldn’t stop thinking about how none of our dishes would have been possible without the Columbian Exchange, the term used to describe the integration of crops and people from the Americas and the rest of the world. For most of recorded history, these two hemispheres were separated by unnavigable waters. They thus developed quite different species of flora and fauna. In the Americas, people grew potatoes, peppers, corn, tomatoes, and pineapple – none of which had been seen before 1492 by farmers in Europe, Africa, or Asia. Men from those continents brought wheat, rice, onions, most spices, and sugar — not to mention cows, pigs, chickens, and sheep — across the Atlantic to revolutionize agriculture in the Americas. See how many Old World/New World interactions you can find in the below recipes!

Nyuom Svay (Green Mango Salad), serves 4

4 medium green mangoes, finely julienned
1 large shallot, very thinly sliced
8 oz. cooked pork belly or pork butt, very thinly julienned
1/2 cup fresh grated coconut, roasted
1/2 cup julienned red bell pepper
1 Tblsp. salt
1 Tblsp. fish sauce
3 Tblsp. sugar
1 to 2 Tblsp. fresh lime juice to taste

In a large bowl, toss all the ingredients together. Garnish with fresh mint or basil. [The recipe book we were given suggests you need 1 cup loosely packed mint, and the same amount of Thai basil. But if you see the photos, I don’t see anywhere near that much shown. I think that the flecks of brown are the toasted grated coconut.]

Samalh Machou Trey (Sour Soup with Tilapia and Pineapple), serves 4
4 cups chicken broth
3 tilapia filets, cut into 2 1/2 inch pieces
2 cloves garlic, smashed
1 1/2 Tblsp. sugar
1/2 tsp. salt
2 Tblsp. fish sauce
2 Tblsp. fresh lime juice
8 oz. pinapple, julienned 1/2 inch thick
8 oz. fuzzy squash (see photo above), peeled and cut into the same size as pineapple
2 plum tomatoes, quartered (we used green tomatoes)
3 Tblsp. fried chopped garlic
1 cup sliced Maam, aka “French mint” or “Asian cilantro” (see image at right)

Put the chicken broth in a medium stockpot and bring to a boil. Add the garlic, pineapple, squash, tomatoes, salt, sugar, and fish sauce. Return to a boil, reduce the heat to medium, and simmer for 5 minutes until the vegetables are soft.

Gently stir in the lime juice and the fish and cook for another 8 minutes.

Add the fried garlic and maam. Serve immediately with cooked jasmine rice in the individual bowls.

Saiko Cha K’dao (Spicy Stir-fried Beef), serves 4
3/4 lb. cubanelle peppers (about 3 large)
1/4 lb. jalapeno peppers (about 5)
1/4 c. vegetable oil
1 recipe lemongrass paste (see above)

1 lb. boneless sirloin, cut into strips 2 inches long, 1 1/2 inches wide, and 1/4 inch thick. [she told us we had short rib meat. Not sure if that is the case]
1 1/2 Tblsp. sugar
1 Tblsp. fish sauce
1 tsp. salt
2 cups loosely packed fresh mareh preuw (aka holy basil) or regular basil leaves (see photo)

Slice the peppers very thinly lengthwise, removing seeds and veins. Then cut into 2 inch lengths. Heat the oil in a large skillet or wok over medium-high heat. Add the lemongrass paste and cook until its aroma is released, about 1 minute.

Stirring well as you go, add the beef, peppers, sugar, fish sauce and salt, and simmer for 3-4 minutes, until the meat is cooked through. Remove from the heat and add the herbs. Serve with rice.

Thank you, Nyep, for the great class. Thank you, Mom, for inviting me to the great class. Thank you, Eric, for the gift certificates that allowed us to take the great class!

Pan-Roasted Mussels in Miso Broth

I think I’ve mentioned this before, but I was not always the omnivore I am today. There was a time when only hamburgers and rice were allowed to pass through these lips, and anything collected from the ocean was categorically forbidden. In a stunning example of mind over matter, however, at 20 years old I determined that fish were good for my health and thus I WOULD LIKE THEM. Beginning with steak-y fish like swordfish, tuna, and salmon, I gradually incorporated the entire classification. From there, mollusks made their debut — mussels leading the charge.

The appeal of mussels for me was really their connection to European culture (moules frites…mmm…), the obligatory slice of buttered and toasted bread served alongside, and the endless variety of delicious broths they swam in. My first experience was a tomato based broth laced with white wine, fennel, and plenty of garlic. To this day, it is my favorite preparation. Purists may prefer the simple white wine, garlic, shallots, and creme fraiche version, aka moules marinières. More adventurous souls have probably seen mussels served with curry or, as demonstrated below, miso. These Asian preparations are a wonderful diversion and can truly impress at a dinner party.

While you have to buy and cook your mussels the same day, you can make the base of your broth early, and your dinner party will come together in an astonishing 5 minutes — faster than it takes to toast your baguette! Also, this is a mussels prep that few people have tasted before: Bonus!

A note on mussels: don’t freak out or anything, but it is important to note that mussels can die between their moment of harvesting and when you are ready to cook. Nothing ruins the memory of a good dinner party like a bad shellfish, trust me! To eliminate these evil-doers, throw out any mussels in the bag that have broken or cracked shells. Mussels that are open and do not close tightly when rapped against the side of the sink or a countertop should also be tossed. After cooking, if you have a mussel that still hasn’t opened up in the heat of the pan, chuck it. WHEN IN DOUBT, THROW IT OUT! Prevent mussels from dying on your watch by keeping them in a mesh bag on a bed of ice in your fridge. Do not suffocate them in a plastic bag, or you’ll end up tossing a ton of them.

Pan-Roasted Bouchot Mussels with Os, from the Momofuku Cookbook
(serves 4)

1/3 cup denjang, or shiro (white) miso
2 Tbs. sherry vinegar
2 Tbs. minced peeled fresh ginger
2 Tbs. sliced scallions (greens and whites)
6 garlic cloves, thinly sliced
4-5 lbs. mussels
1/4 c. grapeseed or other neutral oil
1 c. dry sake (use dry vermouth if you can’t find sake)

Clean the mussels: Put them in a large bowl of cold water and let them sit for a few minutes to purge any grit, then scrub their shells clean of any debris, and rip off the ‘beards’ — the little fuzzy strands sticking out of the side of the shells. Smash together the denjang, sherry vinegar, ginger, sliced scallions, and garlic cloves in a small bowl. Set aside.

Pour the oil into a deep wide pot with a lid that will later comfortable accommodate all the mussels, and set over high heat. After a minute or so, when the oil is hot but not smoking, add the mussels. Cook, stirring, for 1 minute, then add the sake. Cover the pot and steam the mussels until they’ve all opened, about 4 minutes.

Remove the lid from the pot, scoot all the mussels to one side, and add the denjang mixture to the liquid in the bottom of the pot. Stir to incorporate it, which should happen rather quickly, then toss the mussels to coat them with the sauce and pan juices.

Using a slotted spoon, transfer the mussels to four deep bowls. Discard any mussels that did not open. Pour the broth-sauce from the pot over the mussels, and garnish each portion with a heavy dose of black pepper and some of the julienned scallions. Serve at once.

Panzanella Salad

panzanella

When I wrote my recent post about my “Hearty and Refreshing” Arugula Salad, I definitely struggled over the title. Are “hearty” and “refreshing” oxymoronic? And if so, how better to describe a salad which is at once light, zesty and supremely satisfying? And now, I give you another data point to consider: a hearty salad with a cornucopia of flavors, all harmonizing beautifully, which both sates and invigorates.

Panzanella is a wonderful concept — using day-old or even stale bread to make a fantastic and substantial salad — and can be endlessly varied. A former classmate of mine from Needham (another Sweet Basil adherent, perhaps?) offers both a traditional recipe and some ideas for variants on her blog, Two Blue Lemons. As for me, I don’t see much need for tweaking with this recipe, which combines savory roasted garlic, tangy marinated onions, sweet mozzarella and lots of fresh herbs. While both the garlic and the onions take their own time and instructions to make, I recommend making the full batches outlined below and saving any extras for future creations.

Panzanella, from The Sweet Basil Cookbook – [Printable Recipe]
(serves 4-6)

1 recipe balsamic vinaigrette

6 generous handfuls mixed greens
1 cup roasted garlic

2 (8 oz) balls fresh mozzarella cheese, diced
1 Tbs. marinated onions

2 vine-ripened tomatoes, wedged [I used cherry tomatoes]
2 roasted red peppers, sliced in 1/4 inch strips
1 c. kalamata olives, pitted
1 c. croutons

Fresh basil, chiffonade, for garnish
Fresh parsley, chiffonade, for garnish
Shaved cheese (such as Asiago or Parmesan) for garnish

Follow the instructions to prepare the balsamic vinaigrette. In a large bowl, toss the greens with one-half of the balsamic vinaigrette. Then, in a separate bowl, toss the remaining vinaigrette with the roasted garlic, mozzarella, marinated onions, tomatoes, roasted red peppers, olives and croutons. Add this mixture to the mixed greens, tossing to combine.

Evenly distribute the dressed greens among serving plates, and then garnish with the basil, parsley, and cheese. Serve immediately.

Balsamic Vinaigrette
In a mixing bowl, whisk together 2 Tbs. Dijon mustard and 1/3 c. balsamic vinegar. Once they are well combined, slowly whisk in 2/3 c. olive oil until it is incorporated. Season to taste with salt and pepper.

Roasted Garlic
Preheat the oven to 325 degrees. Place 4 garlic bulbs [each bulb yields approximately 1/2 cup roasted garlic] with their tops trimmed off by 1/2 inch, cut-side-up, in a casserole dish just big enough to hold the bulbs comfortably. Cover the garlic with 4 cups olive oil, cover the dish with aluminum foil, and then roast in the oven for 45 minutes, or until the garlic is soft. Remove the dish from the oven and allow the garlic to cool for 20 minutes. Remove the garlic from the oil, and then squeeze the garlic cloves out of the skin, reserving the oil for cooking.

Marinated Onions
Combine 1 red onion, as thinly sliced as possible, 1 clove of garlic, minced (about 1 Tbs.), 1 1/2 Tbs. olive oil, 1 Tbs. fresh basil chiffonade, 1 Tbs. fresh parsley chiffonade, kosher salt and pepper in a large bowl. Season to taste with salt and pepper. Transfer to an airtight container.

Croutons
Preheat the oven to 275 degrees. Arrange 1 pound bread, cut into 1/2 inch cubes, on a baking sheet, drizzle with some olive oil, and then top with a few pinches of butter and a couple sprinkles of salt and pepper. Roast in the oven for 20 minutes, or until the bread is brown and crispy, flipping periodically to avoid burning. panz-bread
If serving the croutons immediately, sprinkle them with a bit of grated parmesan cheese; if saving the croutons for later, transfer them to an airtight container and store in a cool, dry place for up to 1 week.

Panzanella Salad

Zucchini-Tomato Gratin

Tomato & Zucchini Vegetable Gratin

Well, she’s got another winner. I am so very glad that I instituted the “Cookbook Challenge” um, for myself, because before this week I hadn’t picked up Patricia Wells’ The Paris Cookbook in many, many years except to hunt down restaurant recommendations. What a great resource it is! Despite its major failing, the utter lack of food porn, each of the three recipes I made this week has been absolutely delicious. From the earthy, layered flavors of the lentil salad to the creamy texture of the cheesy polenta to this newest revelation – a bright, fresh-tasting gratin – Patricia Wells has not disappointed me yet.

gratin-1

When I generally think of gratins, my mind’s eye sees a heavy spoonful of stacked sliced potatoes oozing cream and dragging strings of elastic cheese from the serving dish. It is a lovely picture, indeed, yet the subject of today’s post is rather the opposite in terms of the key words “heavy”, “oozing”, and “cream”. Thankfully, the cheese remains, standing alone as it were, to defend the moniker “gratin”.

gratin-2

The internet reveals a bit of a controversy over the exact definition of a gratin. Some define the term as “A top crust consisting of browned crumbs and butter, often with grated cheese”, and others deny the primacy of the bread crumbs, defining au gratin as “any dish having a lightly browned, crisp crust on top, esp. one topped with bread crumbs or grated cheese and broiled briefly.” About.com gives an explanation for the discrepancy: “In English, au gratin usually means ‘with cheese,’ whereas in French it’s more like ‘baked dish with crusty top.'” Anecdotal evidence on the same site verifies that this crust may be composed of any number of alchemic reactions: “According a French friend of mine, le gratin dauphinois, aka pommes de terre dauphinoises, should never include cheese. The real thing is made with potatoes baked in a simple béchamel sauce or a mix of milk and cream which cooks away and leaves the impression of a kind of cheesy sauce.”

gratin-3 Whatever your definition of gratin, I would argue that cheese-on-top is never a bad call. This dish uses Parmigiano-Reggiano to create a bubbling, browned surface layer that belies the vibrant, clean flavors beneath. Since Patricia is such a stickler for “very good” and “fresh” and “the best you can find” ingredients throughout her book, I felt it would be a failure to do anything less than OBEY on this first Cookbook Challenge. Thus, I used day-old sourdough bread from a local bakery, San Marzano canned tomatoes, and authentic Parmigiano-Reggiano from my favorite cheese shop. I can’t tell you if it made a difference, since I’ll never make it any other way – this was really really good. I’ll also never look at the word ‘gratin’ with such a narrow mind – it seems that the possibilities for layering, binding, and topping this shallow-dish creation are truly infinite. Just don’t forget the crust…

gratin-5

Richard-Lenoir Market Zucchini-Tomato Gratin, from Patricia Wells’ The Paris Cookbook
(4 Servings)

1/3 c. fresh breadcrumbs
1 lb. small fresh zucchini, scrubbed and cut into thin rounds
fine sea salt to taste
12 zucchini blossoms (optional)
2 c. Tomato Sauce (see below recipe)
1 c freshly grated Parmigiano-Reggiano cheese

Preheat the oven to 450 degrees F. In a 1-quart gratin dish, layer half of the bread crumbs, half of the zucchini, a fine sprinkling of sea salt, half of the zucchini blossoms, if using, and half of the tomato sauce. Continue with the remaining bread crumbs, half of the cheese, the remaining zucchini, a fine sprinkling of sea salt, the remaining blossoms, if using, the remaining tomato sauce and the remaining cheese.

Place the dish in the center of the oven and bake until the gratin is bubbling and crisp, 20 to 25 minutes. Serve warm or at room temperature.

gratin-9

Tomato Sauce (makes 3 cups)

4 Tbs. extra-virgin olive oil
1 small onion, peeled and sliced
2 plump, fresh cloves garlic, peeled and minced
sea salt to taste
Two 28-oz. cans peeled tomatoes in their juice
1 bouquet garni: several sprigs of fresh parsley, several bay leaves, and several celery leaves, tied in a bundle with cotton string

In a large skillet, heat the oil, onions, garlic, and salt over moderate heat. Cook just until the onions are soft and translucent, 3 to 4 minutes. Place a food mill over the skillet and puree the tomatoes directly into the pan. Add the bouquet garni and stir to blend. Simmer, uncovered, until the sauce is thickened, about 15 minutes. Taste for seasoning. Remove and discard the bouquet garni. The sauce may be used immediately, stored in the refrigerator for up to 2 days, or frozen for up to 3 months.