3 pounds baby Dutch yellow potatoes, halved
2 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried dill
Kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves
Lightly coat the inside of a slow cooker with nonstick spray. Place potatoes, olive oil, butter, garlic, oregano, basil and dill into the slow cooker; season with salt and pepper, to taste.
Cover and cook on low heat for 4-5 hours or high heat for 2-3 hours, or until tender.
Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.
2 teaspoons black pepper, ground
1/2 teaspoon star anise, ground
3/4 teaspoon cinnamon, ground
1 tablespoon coriander, ground
1/3 cup brown sugar, tightly packed
1 1/2 teaspoons Red Boat fish salt
1 pound bacon
Combine all dry ingredients, then add 1 lb of bacon. Toss to coat.
Lay bacon strips onto wire rack and pan to catch drippings.
Bake at 400 degrees until bacon is crisp.
For bahn mi:
Split a baguette and spread bottom half with cilantro-Maggi mayo. Add a layer of daikon and carrot pickles. (Make sure to drain and squeeze pickle to get rid of as much moisture as possible. you don’t want soggy pickles.) Add a few lettuce leaves. Add about 4-5 slices of pickled green tomatoes. Add 2-4 slices of bacon. Add a good layer of cilantro leaves. Close it up with the top half of the baguette.
4 pounds carrots, julienne
5 pounds daikon, julienne
1 cup onions, thin slices
2 cups granulated sugar
1 cup white vinegar
1 cup hot water
2 tablespoons salt
In a large mixing bowl, combine sugar and salt with hot water, stir until the sugar and salt is dissolved. Add vinegar, stir to combine.
Add sliced onions and julienned carrots and daikon. Gently mix, taking care not to break the pretty matchsticks of daikon and carrots. Let the vegetables sit in brine for at least 2 hours. The pickle can last a week in the fridge.
1 cup white wine vinegar
1 cup water
1 tablespoon kosher salt
1/4 cup brown sugar
1 tablespoon serrano chile, sliced
1/2 small onion, sliced
1/4 cup rau ram/hot mint
2 pounds medium green tomatoes, sliced ¼-inch thick (beefsteaks are best for pickling)
Combine in a pot white wine vinegar, water, kosher salt and brown sugar. Bring brine to a simmer, stirring to dissolve sugar and salt. Set aside.
In a Mason jar, or any high-walled container with a lid, pack in sliced green tomatoes, then add serrano chiles, onions and hot mint. Add brine, leaving an inch of head space.
Place a small shallow ramekin inside the jar to depress the contents in the brine. If necessary, add more brine, leaving just 1/2 inch of head space. Fasten the lid and let pickle for at least 3 days.
2 cups cilantro stems, roughly chopped
1 small shallot, roughly chopped
1/2 small serrano, roughly chopped
1/4 cup Maggi sauce
2 tablespoons white vinegar
2 egg yolks, room temperature
4 cups oil
In a food processor, add the chopped cilantro stems, shallot and serrano. Process until the mixture becomes a paste. Add Maggi sauce and vinegar and process for another 2 minutes. What you’re looking for is a smooth paste in which there are no discernible bits of serrano or shallots.
Add the egg yolks and process until the yolks emulsify with the cilantro-Maggi paste, about 2 minutes. With the processor still on, add the oil in batches, 1/2 a cup at a time.
Keep processing 2 minutes after the last batch of oil, to make sure all the oil is incorporated and the emulsion is stable.
Taste and adjust by adding more Maggi or vinegar. Mayo can last for 3 days in the fridge.
2 tablespoons butter
1 piece garlic, smashed
1/2 purple sweet potato, steamed, and crumbled into chunks
1 quart steamed jasmine rice
1 teaspoon grapeseed oil
6 pieces umeboshi, pitted and chopped into a coarse paste
12 shiso leaves, finely julienned into hairs
1/4 cucumber, julienned
1 tablespoon fried garlic
Salt to taste
In a small saucepan, melt the butter with the garlic. Cook on low until softened, about 5 minutes.
In a hot wok or large sauté pan, add grapeseed oil and butter and soften garlic. Add rice and sweet potato and salt to season. Gently mix to incorporate thoroughly.
Transfer the rice to a large plate and garnish with fried garlic, followed by cucumber (first so you don’t brown your herbs too quickly) and shiso. Scatter small amounts of the umeboshi over the rice. Serve as is, and stir thoroughly right before eating!
8 ounces butter
1 cup plus 1 tablespoon superfine sugar
3 large eggs
1 cup finely ground unsalted pistachios
1 cup finely ground blanched almonds
Juice and finely grated zest of 1 orange
1 teaspoon rosewater
1/2 cup plus 1 tablespoon all-purpose flour
Preheat oven to 350 degrees. Line the bottom of an 8-inch nonstick cake pan with parchment paper.
In a mixer fitted with a paddle, cream together the butter and superfine sugar until light and fluffy.
Add the eggs one at a time, then add the ground pistachios and almonds.
Add the orange juice, orange zest and rosewater, and mix well. Using a rubber spatula, fold in the flour; do not overmix.
Scoop the mixture into the cake pan, and bake until the top is firm and a light golden brown, about 40 minutes. Lightly cover the top of the cake with foil and continue baking until a toothpick inserted into the center comes out dry, about 10 minutes. Allow the cake to cool in the pan for several minutes, then remove and cool on a rack.
When the cake is cool, make the icing: mix the confectioners’ sugar and lemon juice together in a small bowl, and pour over the cake. If desired, decorate with crystallized rose petals and pistachios. Allow the icing to set for 30 minutes before serving.