Saucy Beef Chow Ho Fun (Sup Chow Ngau Ho)

For the beef:
12 ounces sliced flank steak
1/4 teaspoon baking soda (optional)
1 teaspoon soy sauce
1 tablespoon water
1 teaspoon vegetable oil
1/2 teaspoon cornstarch

For the rest of the dish:
1 pound fresh rice noodles
2 cups warm low sodium beef or chicken stock
1 tablespoon light soy sauce
2 teaspoons dark soy sauce
2 tablespoons oyster sauce
1/4 teaspoon sugar
1/4 teaspoon sesame oil
Fresh ground white pepper to taste
3 tablespoons canola oil, divided
3 thin slices ginger
3 cloves garlic, minced
1/2 cup (1½ ounces) fresh Chinese black mushrooms or Shiitake mushrooms
2 scallions, cut at an angle into 2-inch pieces (with the white and green parts separated)
1 tablespoon Shaoxing wine
2 cups (6 ounces) napa cabbage, cut crosswise into ½-inch wide long pieces
2 cups (5 ounces) fresh mung bean sprouts
Cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water)

Cut the rice noodles into 1-1/2-inch wide pieces and set aside. They should be at room temperature.

In a wide shallow bowl, mix the beef, 1/4 teaspoon baking soda, 1 teaspoon soy sauce, 1 tablespoon water, 1 teaspoon vegetable oil, and 1/2 teaspoon cornstarch until the beef is well coated. The beef should absorb the water and soy sauce so there’s no liquid. Set aside for 30 minutes at room temperature.

In a bowl, combine the warmed stock or water, 1 tablespoon light soy sauce, 2 teaspoons dark soy sauce, 2 tablespoons oyster sauce, 1/2 teaspoon sugar, 1/4 teaspoon sesame oil, and fresh ground white pepper to taste, and set aside.
Heat 2 tablespoons of oil in your wok until it’s close to smoking. Add the beef to give it a quick sear for 30 seconds on each side. The beef should be cooked to about 80 percent doneness. Return the beef to the bowl, and set aside.

Turn the heat to medium, and add 1 tablespoon oil to the wok, along with the ginger. Let it caramelize for about 20 seconds. Next, stir in the garlic and immediately add the Chinese black mushrooms and the white portions of the scallions.

Turn the heat to high, and stir-fry for 15 seconds. Add 1 tablespoon Shaoxing wine and the napa cabbage.

Stir-fry for another 15 seconds, and add the sauce mixture you prepared earlier. Once the sauce starts to simmer and boil, add the fresh ho fun rice noodles, folding them into the sauce so the noodles don’t break apart. Reduce the heat to a simmer if needed, and after 30 seconds (or when the rice noodles are heated through), add the mung bean sprouts and the beef.

Fold in the beef and mung bean sprouts until everything is coated and heated through. Add the green portions of the scallions.

Drizzle in half of the cornstarch slurry while stirring, and cook for 20 seconds. Check the thickness of the sauce. Add more slurry until the sauce is thick enough to coat a spoon.

The sauce consistency and quantity is all per your personal preference. You can adjust the recipe by increasing the amount of stock, seasonings, and/or cornstarch slurry.

The sauce should be allowed to cook for at least 20 seconds after adding the last of the cornstarch slurry to ensure the starch gets cooked. Serve your Beef Chow Ho Fun Noodles with your favorite chili oil!

Spanish Almond Cake (Torta de Santiago)

240 grams (1 cup plus 2 tablespoons) white sugar
3 large eggs, plus 3 large egg whites
1/2 teaspoon kosher salt
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
250 grams (2 1/2 cups) blanched almond flour
35 grams (3 tablespoons) turbinado or demerara sugar
37 grams (1/3 cup) sliced almonds, chopped

Heat the oven to 350°F with a rack in the middle position. Mist the bottom and sides of a 9-inch round cake pan with cooking spray, line the bottom with a round of kitchen parchment, then mist the parchment.

In a large bowl, combine the white sugar, whole eggs and egg whites, salt and both extracts. Whisk vigorously until well combined, 30 to 45 seconds; the mixture will be slightly frothy and the sugar will not be fully dissolved. Add the almond flour and whisk until incorporated. Pour the batter into the prepared pan, then sprinkle evenly with the turbinado sugar and chopped almonds. Bake until deeply browned and the crust feels firm when gently pressed with a finger, 45 to 55 minutes. Let cool in the pan on a wire rack for 10 minutes.

Run a knife around the edges of the cake, then invert onto a plate. Remove the pan and parchment then re-invert the cake onto a serving plate. Let cool completely before serving.
Tip: Don’t underbake the cake. Rather than use a skewer or toothpick to test the center for doneness, check the browning and crust development. The cake is ready when the surface is deeply browned and the crust feels firm when gently pressed with a finger. Don’t serve the cake warm. Its texture is best when fully cooled.

Chile-Rubbed Flank Steak over Polenta

One 1 3/4-pound flank steak 4 garlic cloves, minced
3 Thai bird chiles, minced
1/4 cup extra-virgin olive oil
3 1/2 cups chicken stock or low-sodium broth
1 cup white polenta or stone-ground white cornmeal (5 1/2 ounces)
Salt and freshly ground pepper
1/4 cup mascarpone
1/4 cup freshly grated Parmesan cheese
Aged balsamic vinegar, for serving

In a large, shallow dish, coat the flank steak with the garlic and chiles. Drizzle with 2 tablespoons of the olive oil and set aside at room temperature for 2 hours.

In a medium saucepan, bring the chicken stock to a boil over high heat. Gradually whisk in the polenta and bring to a simmer. Cook over moderately low heat, whisking often, until the polenta is thick and no longer gritty, about 45 minutes.

Grilled Flank Steak with Soy-Chile Glaze

1 tablespoon vegetable oil
1 tablespoon minced garlic
1 tablespoon finely grated fresh ginger
1/2 cup soy sauce
1/3 cup lightly packed dark brown sugar
1/2 teaspoon crushed red pepper
2 1/4 pounds flank steak
Salt and freshly ground pepper
Thinly sliced scallions and lime wedges

Light a grill or preheat a grill pan. In a small saucepan, heat the oil. Add the garlic and ginger and cook over moderately high heat, stirring occasionally, until the garlic begins to turn golden. Add the soy sauce, sugar and crushed red pepper and cook, stirring, until syrupy, about 3 minutes; let cool.

Season the steak with salt and pepper. Grill the steak for 10 minutes for medium-rare meat, turning once; during the last minute, brush all but 2 tablespoons of the glaze over the steak. Transfer the steak to a cutting board and let stand for 5 minutes.

Grilled Balsamic and Garlic Marinated Flank Steak

2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1 large garlic clove
1/2 teaspoon thyme leaves
One 2 1/2-pound flank steak
Salt and freshly ground pepper

In a blender, combine the vinegar, oil, garlic and thyme and puree until smooth. In a large glass or ceramic dish, pour the marinade over the steak. Let stand for 5 minutes.

Heat a grill pan. Season the steak with salt and pepper. Grill over moderately high heat, turning once, until medium, about 8 minutes per side. Transfer the steak to a board and let stand for 10 minutes. Slice the steak, transfer to plates and serve.

Flank Steaks with Shallot-Wine Sauce

Two 12-ounce flank steaks, about 3/4 inch thick
Salt
Pepper
5 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
4 large shallots, thinly sliced
3/4 cup dry red wine
2 tablespoons balsamic vinegar
1 teaspoon sugar

Season the steaks generously with salt and pepper. In a large cast-iron skillet, melt 2 tablespoons of the butter. Add the steaks and cook over high heat, turning once, until medium-rare, 6 minutes total. Transfer to a carving board and let rest for 10 minutes.

Meanwhile, in a medium saucepan, melt 2 tablespoons of the butter in the olive oil. Add the shallots and cook over moderate heat, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the red wine, vinegar and sugar and simmer until reduced by half, 3 to 5 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. Season the sauce with salt and pepper.

Cuban Flank Steak

1 teaspoon grated lime zest plus 2 tablespoons lime juice
1/2 teaspoon grated orange zest plus 1/4 cup orange juice
2 tablespoons extra-virgin olive oil, plus more for grilling
2 large garlic cloves
1 1/2 tablespoons fresh oregano
1 1/2 teaspoons ground cumin
Kosher salt
Pepper
One 1 1/2-pound flank steak
2 ripe, firm mangoes—peeled, pitted and sliced
Lime wedges, for serving

In a blender, combine the ?citrus zests and juice with the 2 tablespoons of olive oil, the garlic, oregano, cumin, 1 1/4 teaspoons salt and 1/2 teaspoon pepper and blend until smooth.

In a glass or ceramic baking dish, pour all but 1/4 cup of the marinade over the steak and turn to coat. Let stand for 15 minutes, or cover with plastic wrap and refrigerate for up to 24 hours.

Light a grill or grill pan and oil the grate. Remove the steak from the marinade, letting the excess drip off. Season with salt and pepper and grill over moderate heat, turning once, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125, 10 to 12 minutes.

Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and transfer to a platter with the mango slices and lime wedges. Drizzle with the reserved marinade and serve.

Miso-Sesame Steak Marinade

3 tablespoons red miso
1 tablespoon soy sauce
1 tablespoon chili-garlic sauce
1 tablespoon white sugar
2 teaspoons toasted sesame oil
2 teaspoons finely grated fresh ginger
2 medium garlic cloves, finely grated
1 1/2 pounds skirt steak, trimmed and cut crosswise into 5- to 6-inch pieces, patted dry
2 tablespoon unseasoned rice vinegar
5 teaspoons grapeseed or other neutral oil, divided

In a medium bowl, whisk together the miso, soy sauce, chili-garlic sauce, sugar, sesame oil, ginger and garlic. Measure 2 teaspoons of the mixture into a small bowl and set aside. Add the steak to the remaining mixture, turn to coat and marinate at room temperature for 15 minutes. Meanwhile, to the reserved 2 teaspoons, stir in the vinegar and 3 teaspoons of the grapeseed oil, then set aside.

Remove the steak from the bowl an pat dry with paper towels. In a 12-inch skillet over medium-high, heat the remaining 2 teaspoons grapeseed oil until barely smoking. Add half the steak in a single layer and cook without disturbing until well browned and the center of the thickest piece reaches 125°F for medium-rare, another 2 to 3 minutes. Transfer to a platter, then repeat with the remaining steak, using the fat in the pan. Tent with foil and let rest for 10 minutes.

Stir any accumulated juices on the platter into the reserved miso mixture. Cut the steak against the grain on the bias into thin slices and return to the platter. Serve with the miso sauce.

Maple Bacon Cheddar Biscuits

8 slices bacon, diced
4 cups all-purpose flour
1 cup shredded extra-sharp cheddar cheese
4 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
3/4 cup unsalted butter, frozen
1 1/2 cups buttermilk
6 tablespoons maple syrup, divided
2 tablespoons melted unsalted butter

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.

In a large bowl, combine bacon, flour, cheese, baking powder, salt and baking soda.

Grate butter using the large holes of a box grater. Stir into the flour mixture.

In a medium bowl, whisk together buttermilk and 4 tablespoons maple syrup. Add to the flour mixture and stir using a rubber spatula until a soft dough forms.

Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 12 rounds using a 2 to 2 1/2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.
Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown.

In a small bowl, whisk together remaining 2 tablespoons maple syrup and butter.

Serve biscuits warm, brushed with the maple-butter mixture.

Pasta con Fagioli

8 ounces campanelle or other short pasta
Kosher salt and ground black pepper
5 tablespoons extra-virgin olive oil, divided, plus more to serve
2 pints grape or cherry tomatoes
1 large red onion, chopped
1 large fennel bulb, halved, cored and thinly sliced
4 medium garlic cloves, minced
1 tablespoon minced fresh rosemary
1 teaspoon fennel seeds
3/4 teaspoon red pepper flakes
2 15½-ounce cans Roman beans (see note), drained but not rinsed
2 cups low-sodium chicken broth
2 teaspoons grated lemon zest, plus 2 tablespoons lemon juice
2 ounces Pecorino romano cheese, grated (1 cup)

In a large Dutch oven over medium-high, bring 2 quarts water to a boil. Add the pasta and 1 tablespoon salt. Cook, stirring occasionally, until just shy of al dente. Reserve 2 cups of cooking water, then drain and rinse with cold water until cool; set aside.

Wipe out the pot and return it medium-high. Heat 3 tablespoons of oil until barely smoking. Add the tomatoes, then cover, reduce to medium and cook, stirring occasionally, until lightly charred and have burst, about 5 minutes. Stir in the onion, sliced fennel and ½ teaspoon salt, then cook on medium-high, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

Add the garlic, rosemary, fennel seeds and pepper flakes, then cook, stirring, until fragrant, about 30 seconds. Stir in the beans, broth and ½ cup of the reserved cooking water. Bring to a simmer over medium-high. Cover, reduce to medium and cook, stirring once or twice, until the vegetables are tender, about 10 minutes.

Add the pasta and cook, stirring frequently, until the pasta is al dente and the sauce is creamy, 3 to 5 minutes. If needed, add the remaining reserved cooking water 1 tablespoon at a time to reach the proper consistency. Off heat, stir in the lemon zest and juice and the remaining 2 tablespoons oil. Taste and season with salt and pepper. Serve with the cheese and additional oil for drizzling.

Sweet Potato Bebinca

2 to 3 medium to large sweet potatoes (1 1/4 pounds total)
6 tablespoons/85 grams unsalted butter, melted, plus more for the pan
6 large eggs
1 cup/200 grams grated jaggery, muscovado, panela or dark brown sugar
1/4 cup/60 milliliters maple syrup
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground turmeric
1/4 teaspoon fine sea salt
1 (13.5-ounce/400-milliliter) can full-fat coconut milk
1 cup/130 grams all-purpose flour

Heat the oven to 400 degrees. Rinse the sweet potatoes to remove any dirt, pat them dry with paper towels and poke several holes in them with a fork. Put the potatoes in a baking dish or on baking sheet lined with aluminum foil. Roast until completely tender, 35 to 45 minutes. Cool completely before handling. Peel the sweet potatoes, discard the skins, and purée the flesh in a food processor. Measure out 1 2/3 cups/400 grams and set aside, saving the rest for another purpose. (The sweet potatoes may be roasted one day ahead and stored in an airtight container in the refrigerator.)

Reduce the oven temperature to 350 degrees.

Line the bottom of a 9-inch round baking pan with 2-inch sides with parchment paper and grease lightly with butter. Put the pan on a baking sheet. In a large bowl, whisk together the cooled sweet potato purée, melted butter, eggs, sugar, maple syrup, nutmeg, turmeric and salt until smooth. Add the coconut milk and flour and whisk until the mixture is smooth, with no visible streaks of flour.

Pour the batter into the prepared pan and put the pan, still on the baking sheet, in the oven. Bake for 55 to 60 minutes, rotating the baking sheet halfway through. The pudding should be firm to the touch in the center and light golden brown around the edges. Remove from the oven and cool completely in the pan on a wire rack. Wrap the pan with plastic wrap and refrigerate to set for at least 6 hours, preferably overnight.

Once the bebinca has set, run a sharp knife around the sides of the pan, flip the pan onto a baking sheet lined with parchment paper, and tap gently to release. Peel the parchment off the top. Invert onto a serving dish, and peel off the second sheet of parchment paper.

To serve, use a sharp serrated knife to cut the chilled bebinca into wedges. Store the leftover bebinca, wrapped in plastic wrap, in an airtight container in the refrigerator for up to one week.

Roasted Cauliflower, Paneer, and Lentil Salad

For the salad:
1/2 cup green lentils
1/2 cup black lentils
1 small head cauliflower (about 1 pound)
1 10-ounce block paneer, cut into 1/2-inch cubes (about 2 cups total)
1 teaspoon fine sea salt
1/2 teaspoon black pepper
1 tablespoon extra-virgin olive oil
4 scallions, green and white parts, thinly sliced

For the cilantro-oil dressing:
1 cup extra-virgin olive oil
1 cup tightly packed, fresh cilantro leaves
1 Serrano chile, seeded, if desired
Juice of 1 lime, about 1/4 cup
1 teaspoon coriander seeds
1/2 teaspoon whole black peppercorns
1/2 teaspoon fine sea salt

Heat the oven to 425 degrees. Rinse the lentils in a fine-mesh strainer under cold running water and pick out any stones or imperfect beans. Transfer to a medium saucepan and add enough water to cover by about 1 inch. Bring to a rolling boil over medium-high heat, turn the heat to low and simmer, uncovered, until tender but not mushy, 25 to 60 minutes. The cooking time will vary depending on how old the lentils are, so check them every 5 minutes after the first half hour. When they have reached desired doneness, drain through a fine-mesh strainer and set on a clean kitchen towel to absorb any remaining liquid.

While the lentils are cooking, roast the cauliflower and paneer: Cut the cauliflower into bite-size florets and transfer to a roasting or sheet pan. Add the paneer. Season with salt and pepper and drizzle with the olive oil, mixing to coat evenly. Roast, stirring occasionally, until the florets and paneer are crispy on the outside and feel tender when pierced with a skewer or knife, 20 to 25 minutes.

Meanwhile, make the dressing: Combine all the ingredients in a blender and pulse at medium-high speed until smooth and paste-like.

When the cauliflower and paneer are done, transfer to a large bowl and gently stir in the drained lentils and scallions. Taste and adjust the seasoning, if necessary. Drizzle with 1/2 to 1/3 cup of the dressing, to taste, and serve warm or at room temperature. (Store the leftover salad and dressing in separate airtight containers in the refrigerator for up to four days. Shake the dressing before using.)

Crying Tiger

For the marinade
4 pieces sirloin
3 teaspoons honey
3 tablespoons soy sauce
Black pepper

For the sauce
2 cloves garlic
3 tablespoons fish sauce
3 tablespoons tamarind paste
Juice of a lime
2 tablespoons palm sugar
3 tablespoons water
2 tablespoons soy sauce
1 prik chee fah pepper
1 (½-inch) piece fresh ginger, grated
1 stalk lemongrass
A few Thai basil leaves
1 bunch cilantro
1 Thai scallion , chopped

For the toasted rice
1 cup Thai rice

For the marinade, mix the soy sauce and honey.
Marinate the beef for 2 hours in the sauce at room temperature. Cover the dish with plastic wrap.

Meanwhile, prepare the sauce:

Squeeze the lime. Press the garlic, cut the pepper into thin slices.

Mix water, sugar, and lemon juice. Add nuoc mam, soy sauce and tamarind paste.

Chop the garlic, chili, basil, cilantro and lemongrass. Grate the fresh ginger. Mix all the sauce and let stand for at least 20 minutes at room temperature.

In a non-stick pan, dry roast the rice over medium heat. Stir constantly so it does not burn.

Remove from heat and let cool.

Mix the rice in a food processor to obtain a very fine powder.
Pan-roast the beef a few minutes per side. Ideally, the meat should be just seared. Cut into strips. Lay on a bed of salad.

Pour the sauce on top of the beef and sprinkle with toasted rice.