1 bag frozen edamame
Sauce:
3 tablespoons chili paste
2 tablespoons soy sauce
Pinch of sugar to taste
Dash of black vinegar to taste
Dash of toasted sesame oil to taste
Steam or boil edamame until just done.
Mix sauce ingredients to taste.
Serve edamame with sauce on the side.
1 bag shelled frozen edamame
Sauce:
3 tablespoons chili paste
2 tablespoons soy sauce
Pinch of sugar to taste
Dash of black vinegar to taste
Dash of toasted sesame oil to taste
Cooked rice for serving
Steam or boil edamame until just done.
Mix sauce ingredients to taste.
Toss edamame with sauce.
Serve over rice.
12 ounces russet potatoes, peeled and cut into sticks 3 inches long by 3/8 inch wide (about 2 cups)
12 ounces lean filet mignon
2 teaspoons soy sauce
2 teaspoons red wine vinegar
3 cups plus 2 tablespoons peanut or vegetable oil
1 tablespoon minced garlic
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 small red onion, cut into thin wedges (about 1 cup)
1 medium ripe tomato, cut into thin wedges
1/4 teaspoon sugar
1 to 3 teaspoons aji amarillo chili, seeded and cut into scant ¼-inch-thick slices
2 tablespoons chopped cilantro
Pat the potatoes dry with paper towels. Line two large plates with several sheets of paper towels. Cut the beef with the grain in half. Cut each half with the grain in half so that you have a total of 4 quarters. Cut each quarter section across the grain into ¼-inch-thick bite-sized slices. In a small bowl combine the soy sauce and vinegar.
In a 2-quart saucepan heat the 3 cups oil over medium-high heat until the oil registers 300°F on a deep-frying thermometer, making sure the tip of the thermometer does not touch the pan. Carefully add the potatoes and fry 3 minutes or until they are tender. Remove the pan from the heat. Carefully remove the potatoes with a metal skimmer and drain on one of the paper towel–lined plates. Then discard the oil-soaked paper towels (because the potatoes sometimes will stick to the towels).
Reheat the same oil in the saucepan over medium-high heat until the temperature reaches 360°F. Carefully add the same potatoes to the oil and fry until light golden, about 2 to 3 minutes. Carefully remove the potatoes with a metal skimmer and drain on the second prepared plate. Then discard the oil-soaked paper towels. Let the hot oil cool before discarding.
Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 2 tablespoons oil, carefully add the beef, and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the beef begin to sear.
Sprinkle on the garlic, salt, and pepper. Then, using a metal spatula, stir-fry 30 seconds, until the beef is lightly browned but not cooked through.
Add the red onions and tomatoes and stir-fry 30 seconds or until the tomatoes begins to soften. Swirl the soy sauce mixture into thewok, sprinkle on the sugar and chilies, and stir-fry 30 seconds or until well combined.
Add the cilantro and fried potatoes and stir-fry several seconds until the ingredients are combined and the beef is just cooked.
Serves 2 to 3 as a main dish or 4 as part of a multicourse meal.
1 1/4 cups minced scallions, both green and white parts (from a 4-ounce bundle)
2 tablespoons minced or finely grated fresh ginger
Neutral oil (such as grapeseed, safflower, or sunflower)
1/4 cup sherry or rice wine vinegar
Fine sea salt
About 1 heaped cup julienned or coarsely grated carrots (from about 8 ounces fresh)
8 ounces small (Persian-style, about 2) cucumbers, thinly sliced
3 cups cooked, cooled rice (my favorite here is short-grain brown or white)
4 eggs
Soy sauce or tamari (to serve)
Toasted sesame oil (to serve)
Sriracha, gochujang or another hot sauce of your choice (to serve)
Make the vinaigrette: Mix scallions, ginger, 1/4 cup oil and sherry or rice wine vinegar in a bowl. Season with salt (I use about 1/2 teaspoon fine sea salt). Set aside.
Crisp your rice: Heat a large frying pan over medium high. Add 1 to 2 tablespoons oil; you’ll want to coat the bottom with a thin layer of oil all over. Nonstick pans are more forgiving here, so you can use the lower amount. Heat the oil until it’s hot, another minute, then scatter half the rice over the surface; it’s okay if small clusters remain. Season lightly with salt and do not touch it. In 3 to 5 minutes, the underside will become golden brown and crisp. Use a spatula to flip it in sections then fry on the other side until it is also crisp. Divide between two bowls and repeat with remaining rice, dividing it between two remaining bowls.
Crisp your egg: If there isn’t enough oil left in the pan (you want a thin layer), add another splash and heat this on high heat. Add eggs one at a time and season lightly with salt and pepper. Cook until brown, lacy, and crisp underneath, and the whites are opaque, bubbly and dramatic and the edges are brown. You can spoon some oil from the pan over the egg whites to help them cook faster. Place one egg on each bowl of rice.
Assemble bowls: Arrange some cucumbers and carrots to each bowl. Spoon 2 tablespoons vinaigrette onto each bowls. Drizzle each egg with a half-teaspoon of tamari and toasted sesame oil, letting it roll onto the other ingredients, plus hot sauce to taste. Eat immediately. Repeat frequently.
Do ahead: The dressing will keep for 5 to 6 days in the fridge; the chopped vegetables will keep for 3 to 4.
Notes: If you have extra time, toss the carrots with 2 tablespoons each rice vinegar and water, 1/2 teaspoon sugar, 1/2 teaspoon fine sea salt to coat the strands. They begin to marinate/gently pickle while you do everything else. But the dressing is sufficient to flavor them if you’re in more of a rush.
1 tablespoon extra virgin olive oil
2 onions, chopped
2 carrots, peeled and chopped
2 pounds ground sirloin
2 bay leaves
2 teaspoons chopped fresh rosemary leaves
2 teaspoons chopped fresh oregano leaves
1½ teaspoons ground cumin
1½ teaspoons pimentón dulce (sweet Spanish smoked paprika)
1 teaspoon crushed red pepper flakes
1 tablespoon dry mustard
1 cup dry red wine
1 pound ripe tomatoes, thinly sliced
1 cup pitted Kalamata olives
Coarse salt and freshly ground black pepper
4 large Idaho (baking) potatoes, peeled and cut into 2-inch chunks
1 cup whole milk
6 large egg yolks
2 hard-boiled eggs
1 1/2 teaspoons sugar (optional)
Combine the olive oil, onions, and carrots in a large cast-iron skillet and sauté over
medium-high heat, stirring, for about 5 minutes, until the vegetables soften and begin to
brown.
Crumble in the ground sirloin and cook for about 4 minutes, breaking up the
meat with a fork, until it loses its pink color.
Stir in the bay leaves, rosemary, oregano, cumin, pimentón, pepper flakes, and mustard.
Add the red wine and let it bubble gently for 5 minutes to evaporate the alcohol.
Stir in the tomatoes and olives and season to taste with salt and pepper.
Reduce the heat to low and simmer for 20 minutes, or until the meat is very tender and the liquid is reduced but not totally evaporated. (It is important that the finished dish be moist.)
Remove from the heat.
Meanwhile, put the potatoes in a medium pot with cold water to cover, add salt to
taste, and bring to a boil over high heat. Reduce the heat slightly and boil for about 15
minutes, until the potatoes are very tender when pierced with a fork.
Drain the potatoes thoroughly in a colander, and pass through a food mill or a ricer back into the pot.
Bring the milk to a boil, and beat it into the potatoes with a wooden spoon.
One by one, beat in the egg yolks, and continue beating until well blended, fluffy, and yellow.
Heat an horno or home oven (with the rack positioned in the lower third of the
oven) to approximately 375°F.
Slice the hard-boiled eggs 1/3 inch thick and arrange them over the meat mixture.
Spoon the mashed potatoes on top and smooth the surface with a spatula. Use the tines
of a fork to press a pattern of fine decorative ridges over the entire surface of the
potatoes. Sprinkle with the sugar, if using.
Bake for 30 to 35 minutes, until the potatoes are nicely browned on top.
3 tablespoons kecap manis
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon ketchup
1 tablespoon sesame or shallot oil
1-2 teaspoons chili sauce
1/4 teaspoon white pepper
Combine all ingredients.
2 1/2 cups / 535 grams dried beans, such as pinto, navy, or cannellini
Salt
1/3 cup peanut or vegetable oil, plus more for finishing
1 sliced yellow onion
5 garlic cloves, smashed
1 (2-inch) piece of ginger, peeled and minced (about 1/3 cup)
3 tomatoes, diced
Pinch of chile flakes
2 green onions, sliced (optional)
Lime wedges (optional)
Rinse the beans well in a colander. Transfer to a large bowl, cover with 2 inches of cool water, and let soak for at least 4 hours or overnight.
Drain the beans, transfer to a 4- to 6-quart pot, and add water to cover by about 1 inch. Place over high heat and bring to a boil. Adjust the heat to a gentle simmer and cook uncovered for 1 1/2 hours, or until tender.
Remove from the heat, stir in 2 teaspoons salt, and let the beans stand in their cooking liquid for at least 30 minutes (or refrigerate them in their cooking liquid and finish the dish the next day). Drain the beans, reserving the cooking liquid (you’ll have about 4 cups).
In the same pot used to cook the beans, heat the oil over medium heat. Add the onion, garlic, and a generous pinch of salt and cook until the onion has softened, about 6 minutes. While cooking, mash the garlic against the side of the pot to break it down.
Stir in the ginger and cook for about 1 minute. Stir in the tomatoes and chile flakes and cook until the tomatoes have softened, 2 to 3 minutes.
Stir in the beans, another teaspoon of salt, and 2 cups of the saved cooking liquid. Simmer gently, stirring occasionally, for about 20 minutes, or until the beans achieve a creamy consistency. Taste, adding more salt as desired (beans do need a fair amount, so don’t shy away from the salt if they taste flat). If the beans are too thick, stir in a little more of the cooking water and continue to cook.
Remove from the heat. (At this point, the beans can be cooled, covered, and refrigerated for up to 1 week. Reheat gently before serving.) Drizzle peanut oil on top to serve, if desired. Serve with lime wedges if you want the beans to taste a bit brighter
2 cups loosely-packed fresh cilantro leaves
1 cup loosely-packed fresh mint leaves
1 jalapeno pepper seeded
1 1-inch piece fresh ginger, peeled
3 to 4 cloves garlic peeled
2 tablespoons fresh lime juice
1 – 2 tablespoons water
1 teaspoon sugar
1/2 teaspoon salt
Combine all ingredients in a food processor and pureé until smooth. Taste for seasonings and add more salt if desired.
Meatballs:
1 egg
1/2 cup panko bread crumbs can use regular
1 clove garlic minced
1/2 tsp minced fresh ginger
1 Tbsp soy sauce
1 tsp sesame oil
3/4-1 lb ground pork
Soup broth:
1 Tbsp vegetable oil
1 tsp sesame oil
4 small carrots diced
1/2 tsp minced fresh ginger
4 cups chicken broth
1 cup water
1/4 cup soy sauce
1-2 tsp Asian Chili Garlic Sauce to taste
To finish soup:
2 Tbsp rice vinegar
2 cups thinly sliced bok choy leaves
2 green onions thinly sliced, divided
Preheat oven to 400F (205C). Line a large, rimmed baking sheet with parchment paper or greased foil. Set aside.
Prepare meatballs: Beat egg in a large bowl. Stir in panko, garlic, ginger, soy sauce and sesame oil. Add ground pork and stir to incorporate seasonings into pork. Shape meatballs using a rounded 1 tsp measuring spoon. Place on prepared baking sheet.
Bake for 18-20 minutes, or until juices run clear and the meatballs are browned in spots. Remove from oven and set aside. *You can make ahead and refrigerate for up to 1 day or freeze for longer.
Meanwhile, heat vegetable oil in a large pot over medium heat. Add sesame oil and carrots and saute for 5-7 minutes, or until carrots are softened. Add ginger and cook, stirring, for 1 minute. Add broth, water, soy sauce and chili garlic sauce. Bring to a boil over high heat, them reduce heat and simmer for 10-15 minutes, or until the carrots are tender.
Add meatballs, rice vinegar and 1/2 of the green onions to soup and allow to cook until meatballs are heated through. Turn off heat under soup. Stir in bok choy until just wilted. Serve garnished with remaining green onion.
2 large heads napa cabbage (3 1/4 pounds each)—halved, cored and cut into 2-inch pieces
1 head bok choy or 2 heads of baby bok choy, cut into 2-inch pieces
2/3 cup kosher salt
10 garlic cloves, halved
1/2 small onion, chopped
One 1-inch piece of fresh ginger, peeled and chopped
1/4 cup sugar
1/4 cup plus
3 tablespoons Asian fish sauce
1/2 pound daikon, peeled and cut into matchsticks
1 bunch scallions, cut into 2-inch lengths
1 bunch carrots, cut into matchsticks
3/4 cup gochugaru (Korean coarse red pepper powder)
In each of 2 very large bowls, layer the cabbage and bok choy with the salt. Let stand for 45 minutes. Toss the cabbage well and let stand for 45 minutes longer.
Fill a sink with cold water. Swirl the cabbage and bok choy in it to remove the salt; drain and repeat. Drain well, lightly pat dry with paper towels and transfer to a very large bowl.
In a mini food processor, combine the garlic, onion, ginger and sugar and puree. Add the fish sauce and process until blended.
Add the daikon, scallions, and carrots to the cabbage and bok choy and toss.
Add the garlic mixture and the red pepper powder and toss thoroughly.
Pack the cabbage into three 1-quart jars. Press plastic wrap on the surface of the kimchi and put the caps on loosely.
Let stand at room temperature for 3 days, until the cabbage is tangy and bubbling.
Store in the refrigerator. The kimchi can be refrigerated for up to 6 months.
1 teaspoon salt, plus more to taste
2 pounds eggplant, cubed
8 ounces ground pork
2 teaspoons Shaoxing wine
1/4 teaspoon freshly ground white pepper
2 teaspoons, plus 1 tablespoon light soy sauce (divided)
1/2 teaspoon sesame oil
1/2 teaspoon cornstarch
10 ounces dried spaghetti or noodles
1 tablespoon, plus 3 tablespoons oil (divided)
1/2 green bell pepper, diced
1 tablespoon minced ginger
1 tablespoon minced garlic
1 red chili, chopped
2 tablespoons ground bean sauce
1 teaspoon dark soy sauce
1 tablespoon oyster sauce
1/4 cup chopped cilantro (optional)
Dissolve 1 teaspoon of salt into 8 cups of water in a large bowl. Soak the cubed eggplant in the salt water for 15 minutes. After 15 minutes, drain the eggplant, and use your hands or a clean dish towel to squeeze the water out of it. Set aside. This step helps the eggplant cook faster and absorb less oil later on.
In a separate bowl, mix the ground pork with 2 teaspoons Shaoxing wine, 1/4 teaspoon ground white pepper, 2 teaspoons light soy sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon cornstarch, and 2 teaspoons water. Marinate for 15-20 minutes.
Next, cook the spaghetti (or noodles) according to the package instructions. Drain, and set aside.
Meanwhile, heat 1 tablespoon of oil in a clean wok over medium heat, and cook the bell pepper for about a minute. Transfer the peppers to a dish, and set aside.
Next, heat 3 tablespoons of oil in the wok over low heat. Cook the ginger and garlic for about a minute. Add the chili, and cook for another minute. Add the ground bean sauce, and cook for another minute. Then add the pork, and turn up the heat. When the pork is browned, add the eggplant, and stir-fry everything together thoroughly.
Cook for a couple of minutes before adding 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon oyster sauce, and 2 cups water. Mix everything together well, cover, and simmer for 15 minutes over medium heat, or until the eggplant is tender. At this point in the cooking process, there should be plenty of sauce in the wok. The starch from the spaghetti or noodles will help thicken it.
Lastly, add the bell pepper, cooked noodles, and chopped cilantro to the wok (if using). Mix everything well, add salt to taste, and serve immediately!
1 package soba noodles
1 tablespoon toasted sesame oil
1 tablespoon minced ginger
1 tablespoon minced garlic
1 1/2 tablespoons sambal olek
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons lime juice
2 tablespoons sesame oil
1 tablespoon sesame seeds
3 scallions
Treat your soba noodles as you would any pasta. Cook the noodles in a pot of salted, boiling water until tender, about five minutes. Strain noodles and transfer to medium-large bowl. Drizzle in about one tablespoon of sesame oil until you notice that the noodles give off an oily sheen from being well-coated. Pop that bowl in the refrigerator and forget about it until the noodles have chilled out.
While those soba noodles are chilling, combine about 1 tablespoon of ginger and 1 tablespoon of garlic in a small to medium-sized bowl. Add Indonesian hot sauce sambal oelek to that (about 1½ tablespoons) along with around two tablespoons soy sauce, two tablespoons mirin, two tablespoons lime juice, two tablespoons sesame oil, one tablespoon sesame seeds, and the sliced crunchy white-green bottoms of two or three scallions (save the green parts for the next step). Whisk to combine.
Remove the chilled soba noodles from the refrigerator and add half of the freshly whisked sauce and toss. Add the other half, along with the sliced green-only tops of two to three scallions. Make sure the noodles are generously coated in the spicy-sweet-salty-nutty dressing, and serve with sesame seeds and a sprinkle of whatever remaining scallion slices you have left.
About ¾ lb (300–350g) cold, cooked chicken, without bones
3 spring onions
1/4 tsp salt
1 tbsp sesame seeds (optional)
For the sauce
2 tbsp light soy sauce
1 1/2 tsp Chinkiang vinegar
1 1/2 tsp sugar
1 tbsp chicken stock
3–4 tbsp chilli oil with ½ tbsp of its sediment (or more, if you wish)
1/4 – 1/2 tsp ground, roasted Sichuan pepper, to taste
1 tsp sesame oil
Cut or tear the chicken as evenly as possible into bite-sized strips or slivers and place them in a deep bowl. Cut the spring onions at a steep angle into thin slices. Mix them and the salt with the chicken. If using sesame seeds, toast them gently in a dry wok or frying pan for a few minutes, until they are fragrant and starting to turn golden, then tip out into a small dish.
Combine all the sauce ingredients in a small bowl.
When you are ready to eat, pour the sauce over the chicken, and mix well with chopsticks or salad servers. Arrange on a serving dish and sprinkle with sesame seeds, if desired.
VARIATION
Another sauce for cold chicken
2 tbsp light soy sauce
2 tsp finely chopped or crushed garlic
2 tbsp chicken stock
3 tbsp chilli oil (with or without its sediment)
½ tsp ground, roasted Sichuan pepper
½ tsp sesame oil
8 oz [230 g] arugula
5 oz [140 g] high-quality store-bought smoked trout
2 tsp fresh lemon juice
11/4 tsp extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 grapefruit, pomelo, or oro blanco, or a combination, peeled and sectioned
1 avocado, cut lengthwise in 1/4-in [6-mm] slices
1/4 red onion, cut in thin slices
Put the arugula in a large mixing bowl.
Break up the trout into small chunks over the arugula. Drizzle with the lemon juice and olive oil and season with salt and pepper.
Add the grapefruit sections, avocado, and onion and toss gently, taking care not to break up the avocado slices while distributing them evenly throughout the salad.
Transfer to a serving platter or individual plates and serve immediately.
2 cups / 14 oz / 400g yellow split peas
7 cups / 1.6 liters water
1 medium yellow carrot or parsnip, cut into 1/2-inch dice
2 tablespoons fresh peeled and minced ginger
1 1/2 tablespoons ghee, or coconut oil
1 small onion, chopped
2-3 tablespoons lemongrass-turmeric curry paste (see related recipe)
10 yellow cherry tomatoes, quartered (optional)
1 cup full fat coconut milk
1 1/2 teaspoons fine grain sea salt, or to taste
to serve: micro greens, toasted seeds, chives or chive oil, creme fraiche or yogurt.
Give the split peas a good rinse – until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.
In the meantime, in a small skillet or saucepan over low heat, heat the ghee, and saute the onion until translucent. Stir in the curry paste, and cook, stirring constantly, until the until it is quite fragrant – just a minute or two.
Add the remaining ginger, and tomatoes. Saute for a few minutes, until the tomatoes collapse a bit. Add this mixture to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 5-10 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Then re-season.
Ladle into bowls and top with any of the suggested toppings. Or serve over rice or quinoa.
2 tablespoons vegetable oil
2 pounds beef shank, cut into 4 large pieces
1 pound beef tendons
6 large slices fresh ginger
9 garlic cloves, crushed
1 large yellow onion, chopped
3 small fresh red Thai chiles, seeded and chopped
2 tablespoons sugar
4 medium Roma tomatoes, sliced
2 tablespoons chili bean paste (doubanjiang)
1 cup Shaoxing rice wine
4 star anise pods
1 tablespoon crushed Sichuanese peppercorns
1 cup soy sauce, plus more to taste
½ pound leafy greens, such as baby bok choy or spinach
Black vinegar, to taste
2 pounds Asian wheat noodles
Preserved mustard greens, chopped, for serving
Fresh cilantro (leaves and stems), coarsely chopped, for serving
Scallions (light green and white parts), chopped, for serving
In a large pot, heat one tablespoon of the oil over moderate heat. Add the beef shank and tendons and cook until browned all over, about 15 minutes. Transfer the beef to a bowl and set aside.
In the same pot, heat the remaining tablespoon of oil. Add the ginger, garlic, onion, and chiles and cook until fragrant, about 2 minutes. Add the sugar and tomatoes and continue to cook until the sugar has dissolved and the tomatoes have softened, about 5 minutes. Add the chili bean paste and continue to cook for an additional minute.
Return the browned meat and tendons to the pot. Add the Shaoxing wine, scraping up the browned bits from the bottom of the pot. Add the star anise, crushed peppercorns, soy sauce, and about 2 quarts of water. Bring the liquid to a boil; then lower the heat to a simmer. Cover the pot and cook, occasionally skimming any fat and debris off the surface, until the meat is meltingly tender, about 2 hours or longer for the tendons.
Transfer the beef shanks and tendons to a cutting board. Strain the soup through a colander into a clean pot, and discard the solids. When the beef and tendons have cooled, chop both into 1-inch slivers and add the meat to the strained broth. Bring the broth back to a slight boil, add the greens, and simmer just until tender. Season the soup with black vinegar and additional soy sauce to taste.
Cook the noodles in a large pot of boiling water according to the package directions, and drain them. Divide the noodles among large soup bowls, and pour the soup over them. Serve the mustard greens, cilantro, and scallions on the side, so each diner can pile them on in whatever order and amount they like.
4 lemongrass stalks, trimmed, tender center part only
6 medium garlic cloves, peeled
6 medium shallots, peeled
3 medium serrano chiles, stemmed
3-inch piece of ginger, peeled
1 1/2 teaspoons ground cumin
2 teaspoons ground turmeric
1/4 cup good extra-virgin coconut, sunflower or olive oil
a drizzle of lime oil or zest of one lime, optional
you’re making the curry paste in a mortar and pestle, start by smashing the lemongrass, and add each ingredient from there. If you’re using a food processor or blender, combine the lemongrass, garlic, shallots, chiles, ginger, cumin, and turmeric, and pulse until the ingredients start to come together. You can add the oil at this point, and blend again. Stir in the lime oil or zest. The paste will keep in the refrigerator for about a week. Freeze any paste you wont use for future use.
Ideas: ladle over a cooked farro, split green pea, and tri-color quinoa blend. Finished with a sprinkling of toasted walnuts, slivered green onions, and dried chive blossoms.
Whisk into eggs before making a scramble or omelette.
Stir a bit into thick yogurt with a little salt as a soup topping.
Use as the base for a simple broth – add to that noodles, seasonal vegetables, etc
1 pound asparagus
2 tablespoons olive oil
2 teaspoons freshly squeezed lemon juice
Sea salt
1/2 cup slivered almonds, toasted
1 apple, cored and thinly sliced
1/4 cup bonito flakes
Snap off the woody ends of the asparagus and discard, and peel any spears thicker than a pencil. Using a mandoline or a vegetable peeler, shave the spears of the asparagus (including the heads) as thin as possible.
In a medium bowl, dress the shaved asparagus with the olive oil, lemon juice, and sea salt to taste. Arrange the asparagus on a serving platter with the almonds, apple slices, and bonito flakes.
1 tablespoon olive oil
1 cup diced pancetta
12 fingerling potatoes, halved lengthwise
Kosher salt
1/2 cup crème fraîche
1 tablespoon whole-grain mustard
1 tablespoon freshly squeezed lemon juice
2 tablespoons minced fresh chives
1/2 teaspoon freshly ground black pepper
2 cooked lobsters cut into bite-sized pieces (see note)
2 cups arugula leaves
Preheat the oven to 400°F.
Place a large cast-iron skillet over medium heat, and add the olive oil and pancetta. Cook the pancetta until crisp, 8 to 10 minutes. Remove the pancetta from the pan with a slotted spoon and drain on paper towels. Lower the heat to medium-low, and add the potatoes to the fat in the pan. Season the potatoes with kosher salt and sear for 10 minutes, or until they turn golden in color. Then place the skillet in the oven and roast the potatoes for 15 minutes, or until golden brown on the outside and tender in the center.
While the potatoes are cooking, combine the crème fraîche, mustard, lemon juice, chives, and pepper in a bowl and whisk them together. Season with kosher salt to taste and set aside.
When the potatoes are done, remove the skillet from the oven. Add the lobster meat and the crème fraîche dressing, and fold together. Add the pancetta and arugula snd serve immediately.
Note: To cook four 8-ounce tails, bring 6 cups salted water to boiling in a 3-quart saucepan. Add the lobster tails. Simmer, uncovered, for 8 to 12 minutes or until shells turn bright red and the meat is tender when poked with a fork. For larger or smaller tails, adjust the cooking time as needed.
1 large (about 12 ounces), not-too-firm seeded baguette
8 tablespoons (115 grams or 4 ounces) unsalted or salted butter (if salted, skip the salt below), cut into chunks
4 medium cloves garlic, minced
Pinches of red pepper flakes, to taste
1/2 teaspoon coarse or kosher salt
1/2 teaspoon dried oregano (optional)
1/3 to 1/2 cup finely grated parmesan or aged pecorino cheese (optional)
1 tablespoon finely chopped parsley
1 tablespoon minced chives (optional)
Heat your oven’s broiler. Line a large baking sheet with foil to limit the mess you make. Cut baguette lengthwise and arrange pieces cut side up in pan. Put butter, garlic, pepper flakes and salt in a small saucepan and melt over medium-high heat, stirring, until garlic is sizzling in the butter (but not browning). Remove from heat and stir in oregano, if using. Spoon evenly over bread. Sprinkle bread with parmesan, if using, and broil — keeping a close watch on it and turning it as needed for even coloring — for 2 to 3 minutes. Seriously, watch it like a hawk. Nothing’s sadder than under- or over-cooked garlic bread.
Remove from oven, sprinkle with parsley and chives, if using, and cut into segments. We keep extras in foil in the fridge and rewarm them in the oven, but you know it’s always best on the first day.