As the chill of fall quickly approaches and we give up our futile attempts to continue wearing short sleeve shirts and put off turning on the heat, there are still a few things from summer we can hold onto. My summer memento is fresh corn. While it may be too brisk for some grilled corn on the cob by the pool, corn dishes are still a staple throughout the autumn holidays. After all, Thanksgiving wouldn’t be complete without a hearty serving of sweet corn succotash. Try substituting lima beans and bacon with edamame and Vietnamese sausage for a healthy, savory Asian twist.
Remove husks from corn and use a sharp knife to slice off kernels by firmly holding cob vertically and slowly slicing corn kernels downward. Set aside.
In a skillet, heat sesame oil and minced garlic. Add in soy sauce and sugar.
Stir in corn kernels, edamame, chopped onions and sliced sausage. Evenly coat succotash in sauce. Continue stirring until corn becomes slightly charred.
It’s about time pork’s had it’s time in the spotlight. While Asian cuisine depends on pork, (think Chinese roast pork buns, Vietnamese satay, and Japanese pork ramen) until recently, Americans primarily consumed pork in the form of bacon, sausage, and ribs smothered in BBQ sauce. Nowadays, pork is the tasty poster child of increasingly popular farm to table restaurants and local, artisan butchers. From Boston to Chicago to San Francisco, it’s not hard to find modern, small plate restaurants celebrating all parts of the pig, not just bacon and sausage. Pro tip: you haven’t lived until you’ve had crispy, cracklin’ pork skin. Sigh, champion of my heart.
One of my favorite pork dishes is a crunchy, salty, spicy Chinese pork chop. Often found amid dim sum fare, these crispy pork chop strips feature all of my guilty pleasures – garlic, hot peppers, and deepfried-ness. It’s a great recipe for using up leftover pork and can be eaten as a snack or a flavorful entree with a side of jasmine rice. Dig in!
Prepare marinade by mixing together shaoxing wine, rice wine vinegar, sesame oil, five spice seasoning, salt, pepper, and ground ginger.
Slice pork into thin 1/4 inch strips and add to marinade. Coat pork in marinade evenly and let stand at room temperature for at least 30 minutes.
Heat vegetable oil for frying. Mix flour, corn starch, salt and pepper together in a separate bowl. Toss marinaded pork in dry coating and fry pork strips for 3-5 minutes. Drain fried pork on a paper towel and set aside.
In a skillet or a wok, heat 1 1/2 tbsp sesame oil. Add minced garlic and sliced peppers and fry until garlic becomes crispy and golden brown, about 30-60 seconds. Remove from heat. Add in fried pork and toss in garlic and pepper.
Weekend mornings are the best time for baking. I can hardly remember a Saturday morning growing up when I wasn’t gently woken up by the inviting aroma of my dad’s homemade Norwegian bread or my mom’s Hong Kong style sweet rolls. (To be sure, there were certainly weekends when my parents had the audacity to choose extra sleep over fresh baked delights, but those were dark times I’ve blocked from my memory.) However, I must confess that I have only engaged in this weekend ritual a handful of times since I’ve lived on my own. Though the oven (first a knock off Easy Bake oven, then the oven in my 6th grade home ec class) was my introduction to the culinary world, I’ve since abandoned baking for more interactive and quite frankly more forgiving cooking adventures on the stove.
That is until I picked up Michael Pollan’s latest food narrative on the anthropological, social and emotional necessity of cooking a few days ago. In Cooked, Pollan beautifully relays the history of cooking through the metaphorical lens of each classical element. The “Air” chapter centers on bread, specifically the way yeast and air transform something as common as wheat into a food staple of every cuisine. Prior to reading that chapter, I had never really stopped to appreciate how much labor both the yeast’s microorganisms and the baker put into making a single loaf of bread. It’s so easy to select from dozens of artisan and processed breads at the grocery store that it’s even harder to fathom how our ancestors discovered the bread making process, let alone spent hours making simple breads.
“Compared with earlier and simpler methods humans have devised for turning plants and animals into foods, a loaf of bread implies a whole civilization. It emerges only at the end of a long, complicated process…involving an intricate division of human, plant, and even microbial labor.”
Enlightened and determined to finally wield the magic powers of yeast, I decided to make soft pretzels from scratch. I probably should have started with a simple loaf but I couldn’t resist making one of my favorite salty snacks. Whether I’m at the county fair, the movies, or a shopping mall, I absolutely cannot turn down a good, old fashioned soft pretzel. Whether they’re drenched in cinnamon sugar or swimming in a tub of processed cheese, soft pretzels melt my heart as they melt in my mouth. Add in some Sriracha, cheddar and green onions, and I found myself torn between sharing with my friends to show off my new recipe and keeping them all to myself. However, a few tips for those daring enough to make these pretzels from scratch:
Try to roll your pretzels out as long and thin as possible. After they’ve been shaped and sit in the oven, the dough swells back up and the pretzel can lose its shape. However, don’t sweat it if you don’t roll your pretzels perfectly. The oven is pretty forgiving and even the most lopsided ones turn out okay.
The baking soda bath is optional, at least for this recipe. Some of you may have heard that simmering the pretzels in a baking soda bath prior to baking is necessary for that golden brown color and crust. (I also learned that most commercial bakeries use food grade lye to accomplish this standard pretzel finish, which only inspired me to make more pretzels from scratch.) While I suppose this wouldn’t hurt, I found that the egg wash created a perfectly sufficient thin, crispy coating and the Sriracha/cheddar additions keep the pretzel coming out a pale and white.
For those of you with sensitive skin, it would be prudent to use gloves when kneading the Sriracha dough or rolling the pretzels.
To form pretzel shapes, roll 1 cup of dough into 18 inch ropes of 1 inch thickness. Form a U shape and twist the ends together twice. Fold the in half to form pretzels (see picture below).
Other than that, have fun, share with your friends, and worst case scenario, be prepared to make an Auntie Anne’s run.
Mix together warm water, sugar and salt. Sprinkle yeast on top and let sit for 5-10 minutes until yeast becomes bubbly and foamy.
Add in melted butter, flour, Sriracha, cheese, and green onions. Knead into a ball until dough is no longer sticky. Cover dough with a damp cloth for 50 minutes, until dough has doubled its original size.
Preheat oven to 425 degrees.
Sprinkle a few tablespoons of flour on work surface. Measure out 1 cup of dough per pretzel. Roll dough into 18 inch long ropes of 1 inch thickness. Form rope into U shape, twisting twice on top. Fold in half to form pretzel shape.
Whisk egg and brush pretzels with egg wash. Sprinkle on sea salt.
Bake pretzels for 15-20 minutes, depending on if you prefer them chewier or crunchier.
Tacos are one of my favorite snack foods. In recent years, they have made quite a comeback, making appearances at 5 star restaurants and featuring unexpected ingredients like lobster, kimchi, and portobellos, much to my delight. However, I often don’t feel super full after tacos, and decided to make them a bit more substantial by using naan instead of typical flour or corn tortillas. The obviously go great with classic Indian butter chicken and some classic taco toppings. This spicy recipe only takes 30 minutes and will definitely keep you sated.
In a pan, melt 4 tbsp butter. Saute cubed chicken breast in melted butter, salt and pepper until chicken is mostly cooked, but still soft and pink on the inside.
Add in tomato puree, plain yogurt, cilantro, garam masala, curry, cilantro, red pepper flakes, sugar, pepper, salt, and ginger. Simmer on medium heat for 15 minutes.
Remove butter chicken from heat and serve over warm naan. Fold in half and garnish with chopped green onions, sliced onions, and sour cream.
Notes
If sauce gets too oily from melted butter, feel free to add in a few teaspoons of flour as a thickening agent.
