There is a bit of prep but it comes together quickly. I found the fresh noodles at the Ranch 99 market. In addition to the ingredients listed, I also added some toasted sesame oil (about 1 tsp.) and a dash of Shaoxing (Chinese cooking wine) to give it a little more Asian flare. We mayyybe went overboard on the serrano, it was spiiicy, but so good!
After countless hours of watching the Bon Appetit Test Kitchen I finally decided to make one of the recipes that caught my eye. I ordered Priya’s cookbook Indian(-ish), mostly to just browse through since we can find all of the BA recipes off of their website. She has a lot of recipes worth trying but this one is a crowd pleaser. I struggled to find a couple of the ingredients. I dragged the girls through HMart looking for fresh curry leaves and black mustard seed with no luck but I did grab some fresh lime leaves as a back up. Then I dragged them through an international market which is stocked mostly with Mediterranean items but I did find the mustard seeds there. I used the lime leaves in place of the curry leaves and also added some fresh basil to try and mimic the same flavor. Next time I need to locate all of the ingredients without children.
This is a perfect recipe for leftover rice if that happens at your home. Our rice gets eaten up by children so I don’t normally have leftover rice, but if I did. Next time I make this I will use more spice, my serranos were very mild. This is a really good dish and will go so well with BA’s crispy honey garlic chicken thighs, or tandoori chicken, or palak paneer and naan, actually anything or nothing.
3cups cooked basmati rice (from about 1 cup dry rice)
2Tbsp. (or more) fresh lime juice (from about 1 lime)
1tsp. (or more) kosher salt
½cup ghee or extra-virgin olive oil, divided
1Tbsp. black mustard seeds
10fresh curry leaves
1cup roasted, unsalted peanuts
1medium onion, sliced into thin strips
2small Indian green chiles or serrano chiles, halved lengthwise (no need to stem them)
2Tbsp. chopped cilantro leaves with tender stems
Combine rice, lime juice, and salt in a large bowl; set aside.
Heat ¼ cup ghee in a shallow medium pan over medium. Once ghee melts (or oil begins to shimmer), add mustard seeds. As soon as they begin to pop and dance around in the ghee, which should be within seconds, remove pan from heat. Add curry leaves, making sure they get fully coated in ghee (there may be more popping and splattering, and that’s okay!). The leaves should immediately crisp up in the residual heat.
Return pan to medium-low heat and add peanuts. Cook, stirring, until peanuts turn a medium shade of brown and become fragrant, 5–8 minutes. Pour peanut mixture over reserved rice mixture and toss gently to
Heat remaining ¼ cup ghee in same pan over medium. Once ghee melts (or oil begins to shimmer), add onion and chiles, spreading in an even layer, and cook, stirring occasionally, until onion is lightly browned and starting to caramelize, 5–7 minutes. Stir onion mixture into rice. Taste and add more salt and lime juice, if needed. Garnish with cilantro before serving.
I was flipping through Dorie Greenspan’s cookbook and this recipe for Spoonable Ricotta caught my eye. It would make the perfect centerpiece for any easy charcuterie plate. Aka, a quick dinner to throw together for a night of playing catch-up on some of our favorite shows. Gouda bookmarked the page for me while I ran to the market.
This is hardly a recipe that needs explaining. Basically you throw some shallots, lemon juice and any herbs that you want into some whole milk ricotta. I used the last lemon from my tree in this and wished I had another one, so it’s all about what YOU like. I highly recommend using tarragon in this. Oh and don’t go cheap on the Olive oil you use, go big!
I served this with crackers and homemade crostini.
2 cups whole-milk ricotta, drained if there’s liquid
1 large lemon, or more to taste
3 tablespoonsminced shallots, rinsed and patted dry
1 tablespoon GOODextra-virgin olive oil, plus more for drizzling
1/2 teaspoonfleur de sel if you have it, or ¼ teaspoon fine sea salt
1 pinch freshly ground pepper ( I used 2)
1/3 cup minced mixed fresh herbs, such as dill, parsley, tarragon, thyme, cilantro and/or basil.
Put the ricotta in a medium bowl. Finely grate the zest of the lemon over it, then halve and squeeze the lemon and blend in the juice. Stir in the shallots, scallions, olive oil, salt and a healthy pinch of pepper. Taste for salt and pepper, then stir in the herbs. Cover and chill for at least 1 hour before adjusting for salt, pepper and lemon juice and serving.
I was being spammed all over my Istagram and Feedly with these Scallion Pancakes. I don’t know why all of the sudden this recipe was haunting me, but you know what? Once I made them, it stopped. We are definitely being watched.