The new semester is in full swing and amid all the ruckus of studying, reading, and working – I find myself with basically one evening a week free to cook, and that is Sunday. Well, it seemed like a great excuse for a little sophistication last weekend so I chose a supper menu that was Asian-inspired and had plenty of spice, salt, greens, and all that other good stuff. Also since I am feeling just a little sick, (I know, it’s just unfair..) I thought it would be best to cook something with strong flavors that would clear the sinuses and settle heavily in my ever-expanding belly 😉 The wilted greens though, turned out to be the best idea and had lots of vitamin C to increase those white cells and boost what’s left of my immune system, with plenty of Calcium for baby who will take it from my bones if he doesn’t get enough – ahhh!

The recipes I reference here originally came from two different sources, with the meat recipe (which originally called for pork) from the September edition of Bon Appetit and the cooked greens recipe from last December’s Food & Wine. Of course I had to implement some changes here and there in both recipes since the bazaar I shop at doesn’t stock pork (anywhere I guess, bummer..) and the veggies took quite the search just to find an acceptable substitute for collard greens. While the task of shopping, chopping, and preparing it all seemed a bit daunting at first, I’m glad I made the effort because in the end — while consuming it at a rapid rate — I had to admit how tastefully worth it the meal turned out to be 😀

The star ingredient in this spicy Asian menu is garlic. Typical, right? …And I’m sure I’ve used this ingredient somewhere before 😉 The fact of the matter is I used garlic in various forms throughout the preparation of this meal, with minced garlic in the greens, garlic sriracha sauce in the marinade, and some of the same savory spiciness reserved for serving with the seared meat (now that’s alliteration:-) Garlic has its own host of immune-benefiting properties by boosting antibody production, but I’ve elaborated on this topic before so I’ll stop there.. Either way, it is an incredibly flavorful ingredient/medicine/vegetable which ranks it among the best of (cheap) kitchen staples. I find myself with plenty of fresh garlic these days and was happy to use some of it (okay, a lot of it) in our evening meal.

Spicy Marinated Beef Shoulder with Curried White Rice

Ingredients

1 lb (or 1/2 kg) beef shoulder

olive oil, for cooking

(for the marinade/sauce)

1/2 cup sake or white wine

1/4 cup fish sauce

1/4 cup rice vinegar

1/4 cup lemon juice

3 Tbs. olive oil

6 Tbs. garlic sriracha sauce (or regular sriracha, plus 5 cloves of minced garlic)

(for the rice)

2 packets (or 2 cups) white rice

1 Tbs. curry powder

1 Tbs. ground Coriander

1 Tbs. rice vinegar

salt & pepper

(1) Combine all ingredients for the marinade (white wine/sake through sriracha) in a medium bowl and whisk until blended. Reserve 1/2 cup of this sauce for serving. (2) Wash the beef shoulder and pat dry, trim excess fat, and cut the shoulder into 1/2 inch (or 1/3 cm) thick slices. Put all the beef pieces in the marinade, turn to coat, and let marinate at room temperature 35-45 minutes. (3) Meanwhile, heat salted water in a saucepan over medium-high heat (according to package instructions) and add rice when boiling; lower the heat and simmer until soft and most of the liquid is absorbed, 15-20 minutes typically. When cooked, drain the rice and rinse with warm water. Stir in curry, coriander, and vinegar, mixing well. Cover the rice and set aside until ready to serve. (4) After the meat has marinated, heat 1 Tbs. of olive oil in a large frying pan over medium-high heat. When hot, add the beef pieces, shaking off excess marinade. Sear each side, turning once, until meat is cooked to medium, and browned on the outside, 4-5 minutes. If the beef gives off too much liquid while searing, stir excess into the rice. (5) Let the meat sit covered for 5 minutes before serving over rice with a side of the reserved sauce.

Serves 4

Cumin-Braised Kale with Onions & Garlic

Ingredients

6 Tbs. olive oil

1 large yellow onion, halved & thinly sliced

5 garlic cloves, minced

2 Tbs. ground cumin

1 tsp. crushed red pepper

1 bunch kale (or collard greens substitute)

1/2 cup chicken broth

1 Tbs. butter

salt & pepper

(1) Wash the greens thoroughly and remove stems, cutting off any browned or wilted pieces. Slice into thin ribbons. (2) In a large wok or skillet, heat the olive oil over medium-high heat. Add onion, garlic, cumin, and red pepper and fry until onions are soft, about 5 minutes. (3) Next, add all of the chopped greens and cook, stirring constantly, until wilted, another 3-4 minutes. (4) Stir in the chicken broth, cover and let everything cook until greens are tender and the liquid is gone, 5-6 minutes more. Remove from heat, salt generously, and stir in a Tablespoon of butter. Serve immediately.

Serves 4

So more of my meddling in Asian cooking has proven (yet again) worthwhile, producing minimum leftovers which I try to take as a good sign. Valentine’s day came and went and instead of planning another huge meal, I opted for a series of snacks–papaya, feta cheese, cherries, garlic sausage, and dark chocolate–ahh, I’m all about ease during the week. We’ll have to see what cooking madness may develop this weekend when I finally find myself with a little more freetime }:-)

My question: What is your favorite green to eat cooked (that is, slightly wilted)…and why?

Is it because it’s salty, or healthy–or both? I used to hate the stuff, not so much anymore!

2.16.12

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