A trip to Brooklyn brought together former Yes We Cook stars and enthusiasts for a one-night-only (until next time) taping of Yes We Cook.
We created Thai green shrimp curry adapted from this recipe, which we found from Tastespotting.com, an excellent location for visual recipe inspiration. We also made coconut jasmine rice thanks to our good friends at Epicurious.com.
Please enjoy the video, and please give the recipes below a try. They were great!
Green Shrimp Curry
Ingredients ( serves 6-7 very hungry people )
- 3 jars of Red or Green Curry Paste
- 4 Cans of regular coconut milk (though light is not a disaster)
- 1.5lb Shrimp and/or Scallops and/or chicken
- 2 Cans of water chestnuts, diced
- 2 Bunches Spinach
- Green beans
- Coconut oil
- 1.5 Tablespoons brown sugar
De-vein and peel shrimp (if needed). Saute onions until soft. Add carrots, ginger, and green beans. Add coconut milk (start with 2 cans) and brown sugar. Add green curry paste (2 jars). Add more coconut milk and curry paste to taste. Make the taste a big stronger than you want since the shrimp and spinach will dilute the taste. Add water chestnuts. Add spinach and cook until it is wilted. Add shrimp and cook until shrimp are just barely cooked through everywhere. Eat served on top of coconut Jasmine rice.
Coconut Jasmine Rice
Ingredients ( serves 8 )
- 3 cups jasmine rice
- 1 cup coconut cream (or the solid top layer from 2 cans of regular coconut milk, which is what we did)
- 1.5 Tablespoons sugar
- 1 teaspoon kosher salt
Rinse rice in a large bowl with cool water until water runs clear. Drain rice.
Combine rice, coconut cream, sugar, salt, and 2 cups water in a medium saucepan. Bring just to a boil, stirring to dissolve sugar, then cover and reduce heat to low. (Alternatively, cook rice in an electric rice steamer, which is what we did) Cook until rice is tender and liquid is absorbed, 40–45 minutes. Fluff rice with a fork; cover and let sit for 20 minutes.
I made these some time ago thanks to The Ambitious Kitchen. The author does a great job of giving step-by-step directions and photos, including the one to the left and the one below, which just beg you to make these cookies.
- 2 1/4 cup all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon of salt
- 2 sticks (1 cup) unsalted butter
- 1 1/4 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon plain greek yogurt
- 1 3/4 cup semi-sweet chocolate chips
- 1 jar of Nutella, chilled in refrigerator
- Coarse sea salt for sprinkling
- Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
- With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
- Chill your dough for 2 hours in the refrigerator, or place in freezer for 30 minutes (or outdoors in Chicago, which is what I personally did, and it worked surprisingly well)
- Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled nutella in the middle and fold dough around it; gently roll into a ball — it doesn’t have to be perfectly rolled! Make sure that the nutella is not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand VERY gently. (Really only the tops need to be flattened a bit!)
- Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.
There are three things I love about this recipe:
1. You can eat it any time. I ate it for brunch and topped it with fried eggs, but you can make it for dinner as a main course or drop the eggs and have it as a side dish.
2. You can make it in bulk. This recipe makes for excellent leftovers. It’s great for work lunches and late-night dinners at home.
3. It’s flexible. Don’t like cauliflower? Fuggedaboutit. Want to add some chickpeas? By all means! You can add or remove pretty much all ingredients based on your tastes and and whatever happens to be in your pantry.
And so, without further adieu, a recipe that I adapted from Talena’s winning Epicurean Club recipe.
- olive oil
- 2 onions
- Cinnamon, ginger, curry powder, cumin, turmeric
- Israeli couscous (or regular couscous)
- Chicken broth
- Fresh parsley
- 2 eggs
1) Sauté two onions in olive until softened, about 5 minutes
2) Add spices (1.5 tsp ground cinnamon, .5 tsp ground ginger, 1.5 tsp curry powder, .5 tsp ground cumin, 1 tsp ground turmeric) and sauté for another 1-2 minutes
3) Add half a head of diced cauliflower, and a small bunch of diced lacinato kale. Sauté 2-5 minutes
4) Add 2 cups Israeli couscous
3) Add 2.5 cups chicken broth (or any broth), mix, cover, bring to a boil and reduce heat
4) Heat olive oil on medium-high in a separate pan. Crack and fry eggs
5) Chop fresh parsley and add once all the broth has been absorbed into the couscous. Add salt to taste
6) Put couscous in a bowl, top with eggs, and stir up. Enjoy!
You know that friend of yours who you already think is awesome? Remember when you learned that they had this amazing, unexpected, hobby? Pomegranate guacamole is kind of like that. You’re like, “Wow, guac, you were already great. And you grow bonsai trees from seed on the weekends? Incredible. Thanks for sharing.”
I made this dish yesterday, and it was a hit. Unfortunately, I didn’t take a photograph. But here’s someone else‘s much classier photo of a similar recipe:
My recipe is as follows:
- 6 small avocados (or three big avocados)
- 3 cloves of garlic
- 1-2 limes
- 1 bunch cilantro
- 1 pomegranate
Cut up and mash avocados. Big thanks to Tian for dicing and mashing the avocados!
Leave 1-2 pits in with the mashed avocado (the pits prevent the avocado from turning brown. Also, it makes it look like you’ve made more guacamole than you have, which is a bittersweet illusion).
Dice cilantro and mix in.
Dice and add garlic cloves (If you have any doubt at all, start by adding less garlic than you think you need).
Add salt (again, start by adding less salt than you think you need).
Cut one lime into quarters and squeeze in juice.
Stir all ingredients.
Taste for flavor! This is important. You will probably need to add more garlic, salt, and/or lime juice. Adding more is easy! But taking out an ingredient is virtually impossible. Also, you probably can’t ruin this recipe by having too much lime juice. You can ruin it by having too much garlic or salt (I’ve learned both these things the hard way).
Once you’re happy with the balance of avocado/cilantro/garlic/lime/salt, cut open the pomegranate and add seeds. Stir again. Serve!
Last spring, a friend alerted me to a great Kickstarter campaign for a self-cleaning fish tank that grows food (thank you, Mike!). I bought the kit, but between graduating, starting work, and moving apartments, I’ve only now gotten around to setting it up.
For months, the tank sat around in this cool box:
Now that I’m relatively moved, I went to a pet store and bought the one thing the tank did not have: a betta fish. But, once I bought a fish, I couldn’t resist getting him some company. Unfortunately, male betta fish companions are very limited because 1) male betta fish kill other male betta fish and 2) betta fish live in stagnant water that most other fish don’t like. So, I got what company I could: a snail, a plant, and a ceramic castle. The friendly staff at Petco told me my fish would either “reject” the castle it by knocking it over, or would embrace the castle by letting it stand and swimming through it.
It was a risk, but I bought the castle because if I were a fish, and I was stuck in a tank with only a snail and an aquatic plant for company, I would want some sort of castle to compensate.
I followed the detailed instructions on the inside of the box, and within two hours had a functioning fish tank:
As you can see, the castle stands! Priscilla, as I’ve come to call my fish, has embraced the castle, the aquatic plant, and the surprisingly active snail, which is hard to see in this photo and does not yet have a name. If you have name ideas, feel free to weigh in.
I am very fond of Priscilla and his companions, and am also excited to report that, in only a week, the seeds I planted in the rock beds on top of the fish tank have started to sprout:
So far, only the lettuce seeds have sprouted, while the two cylinders of basil seeds remain dormant. But I’m hopeful that Priscilla and his friends will pull through and coax the basil seeds to bloom. Will keep you posted…
I had the pleasure of inaugurating our apartment this past weekend with an urban farm-to-table dinner party. It was a lot of fun, and it reminded me that I have lessons learned in the dinner party planning department that I have yet to share.
So, for anyone looking for free advice in the dinner party department, my top 5 list of dinner party tips are as follows:
1. Grocery shop the day before.
2. Grocery shop the day before. This is perhaps the most important of the Dinner Party Commandments, and so it bears repeating. Cooking a multi-course meal for for upwards of 10 people in one day takes a lot of time. Grocery shopping also takes several hours of time, particularly if you make multiple stops, as I did. You want to be sure you have the energy left to enjoy the party once it starts, so don’t wear yourself out. Get your groceries the day before.
3. Get great groceries! For me, a big part of the fun in dinner parties is getting to splurge and cook with ingredients I wouldn’t otherwise buy. But, trust me, you won’t have regrets since you not only get to cook with fun new groceries, you get to eat them, as well. In your home. With your friends. It’s pretty great.
So, yes, buy that enormous cauliflower.
And buy those purple cauliflowers.
Finally, if you’re insanely lucky, pick fresh produce.
I lucked out in getting to pick produce fresh from an urban garden plot (thank you, Dan!). I’m well versed in eating, but not in gardening, so I was blown away by how much better everything tasted the moment after picking it. It’s a special experience. Seek it out. But if farm-to-table is off the table, so to speak, don’t let that stop you from taking the dinner party as a reason to splurge on products that get you excited. When else are you going to have a reason to buy two organic, free-range chickens or 12 perfectly ripe peaches? Yep. That’s what I thought.
4. Choose recipes that you can make ahead. What do two roasted chickens, two quiches, four heads of roasted cauliflower, a pot of soup, and an un-photographed bowl of arugula and heirloom cherry tomato salsa all have in common? If you said that all these dishes can be made before guests arrive, then you are right!
It can feel really fun to have an appetizer or a main course that you finish off just as guests are arriving. It can be even more fun to organize yourself out of the kitchen and “empower” your guests to do the final leg of cooking. But, when you do this, you risk getting absorbed by cooking when you could be enjoying time with your guests. So, if you want a more relaxed approach, choose recipes you can make before people come over.
5. Plan backwards. How many people are you expecting? What time are your guests arriving? What dishes should be fresh-off-the-oven when they arrive? What dishes should be re-warmed? How long does it take to chop everything up, cook it on the stove, or bake it in the oven? You don’t need a minute-by-minute tick-tock, but you do need a sense of how much food you will need and a plan for when you’re going to cook it.
Those are the top five points for Dinner Party 101. I’m sure I’ll add more as I think of it, and as I inevitably make some mistakes. Have some advice of your own? Weigh in via the comments below.
Friends, it’s been some time since I have written my last post. I live in a new apartment, have new roommates, and a new advanced degree. Many other things in my life have changed.
But many things remain the same, particularly my love for food and for sharing meals with others. Tonight, after a long day in the office, I made a stir fry with chard, apple chicken sausage, onions, walnuts, raisins, and a side of couscous boiled in chicken broth. Couscous is the best of the late night, home cooked starches because it cooks in 5 minutes or less. I had the pleasure of sharing this meal with one of my new roommates and look forward to documenting many meals ahead.
I’ve decided I will both do photo and video posts. It’s too hard to only do video. A photo and rough recipe for tonight’s meal is as follows:
Late-night stir fry
(Serves 2, makes good leftovers for 1)
For stir fry
2 apple chicken sausages
5-10 stems of Swiss chard
1 small handful of raisins
1 small handful of walnuts (chopped)
1 small can chicken stock
~1 can water
Heat olive oil in pan (~upper medium heat)
Heat chicken stock and water in a pot (however much chicken stock and water corresponds to the amount of couscous you want to make. Don’t worry about making too much couscous. You’ll eat more than you think you will and can use leftovers as a side dish in many ways)
Dice and add onion
Dice and add apple chicken sausage. Allow sausage to brown.
Dice and add chard (Cut stems into smaller pieces than you cut the leaves. don’t use the bottom 4″ or so of chard stems. They’re tough). Add stems and saute.
Add couscous to water and broth. Reduce heat and cover. Turn off heat in a ~5 minutes or less when the water’s absorbed.
Add chopped walnuts to frying pan
Add raisins to frying pan
Serve in a bowl with couscous on the bottom.
In honor of Mark’s brother’s Jeopardy! debut, we’ve filmed three episodes in the “rhubarb category.” Rhubarb comes into season in the spring and is at its peak right now!
The deliciously moist coffee cake featured in this episode can survive even the most major kitchen mishaps. Learn how to make Mark’s grandmother’s recipe for rhubarb coffee cake, and enjoy!
Keep yourself warm over the holidays with this delicious and easy bread pudding and caramel sauce recipe adapted from Epicurious. This is a big recipe, so feel free to half it if you only want to make one pan of bread pudding. But having two allows you to feast to your heart’s content on night one and enjoy several days of delicious french toast/dessert after. Enjoy!
Pumpkin Bread Pudding with Caramel Sauce
Yields 2 large pans of bread pudding.
- 4 cups half and half
- 2 15-ounce can pure pumpkin
- 2 cups (packed) dark brown sugar
- 4 large eggs
- 3 teaspoons pumpkin pie spice
- 3 teaspoons ground cinnamon
- 6 teaspoons vanilla extract
- 2 loaves Challah bread, torn/cut into bite-sized cubes
- 1 cup golden raisins
- 2.5 cups (packed) dark brown sugar
- 1 cup (2 sticks) unsalted butter
- 1 cup whipping cream
- Vanilla extract to taste (roughly 1 tablespoon)
For bread pudding:
Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11×7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
Meanwhile, prepare caramel sauce:
Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
In the words of Mark, “Warriors… Come out to plaaaay!” This isn’t your mom’s pot pie (or maybe it is. Parade Magazine via Epicurious.com calls it “Family Curried Beef Pot Pie“), but we guarantee that your mom does not make pot pie the way Mark and John make pot pie. Mark modifies the recipe to include his own homemade pie crust. John modifies the recipe by smearing flour under his eyes and using the rolling pin as a microphone. We look forward to hearing how you modify the recipe when you make it.
PIE WARRIOR RECIPE (Modified from Parade)
1. Create pie crusts by combining flour and Crisco until a crumbly mixture forms. Add milk and shape crust into two rough balls, one larger than the other (bottom vs. top). Roll each ball on floured wax paper using a floured rolling pin. Transfer the first rolled crust to the bottom of the pie tin or round, ovenproof casserole dish. Reserve the second crust.
2. Heat the oil in a large, heavy pot over low heat. Add the onion and cook, stirring, 8 minutes. Add the garlic, ginger, curry powder and flour; cook, stirring constantly, 2 minutes.
3. Add the carrots, potatoes, broth and cinnamon sticks; simmer, partially covered, 20 minutes. Add the chutney, raisins, peas, tomato, parsley, beef, salt and pepper; cook 5 minutes more.
4. Place the mixture inside the bottom crust within the pie tin/casserole dish. Transfer the second crust to the top of the pot pie, trimming any excess crust. Bake in a 350°F oven until golden, 40 minutes.