Burmese Green Tea Leaf Salad and a Lobster Death

I am lucky. Yes I am. I am lucky but my name isn't Sam. I am lucky because I got fermented tea leaves from Burma (ok ok Mynamar. Burma sounds more exotic)





Ok ok...

So I am lucky because my pal Sharon Miro actually went to Mynaburma (hey, that is a compromise)...does Burmyn work better? Shit, I digressed again...anyhow I asked her to bring me fermented tea leaves. She did! She is the best.




There is really no cooking involved. It is just an easy and amazing salad. I didn't really use a recipe. I just read up on the salad and based it on the one I loved so much at Burma Superstar in Northern California.

This salad is so simple but so balanced that it is a treat to the tastebuds. It is also a delight in the fact that it crunches in just the right way. It is balanced. It is Zen. It is other adjectives but I am boring even me. I will give you instructions for the salad but first let me come clean.



I made a soup to go with this salad. A catfish soup with banana flower, egg, and a catfish. All of it swimming around in a tumeric(ie) broth. EWWWWW. I know this will be the next big "thing". Afterall pig snout made it big. Everyone is all:

Everyone: "We went to a fabulous new restaurant"

Everyone's friend: Oh yeah? What is the name of it?"

Everyone: "Catfish Soup"

Everyone's friend: "What did you have?"

Everyone: "A phenomenal Catfish soup with Catfish swimming around in a Tumeric(ie) broth. We also had an equally pretentious cocktail to go with it"

Everyone's friend: "Oooooh, blog about it!"

Ok ok, so you get the point.



Yeah. So, NOT good.



Action shot of Rich obliterating stew beef. You heard me right. This dish of obliterated meat would have been good if:

A) Meat was not as dried out as a piece of beef jerky and
B) Someone (no, not ME) hadn't used Tablespoons of salt instead of teaspoons. Not mentioning any names Dr. Food.



((cough))



((Gag))

So you ready for more? There was my Valentines fiasco. I boiled a lobster and made seafood stock out of the shells.



Really an experience. I swear I heard the scream.





This seafood risotto was fantastic. I loved it and more importantly Dr. Food loved it. It stuck in my craw that I got the recipe from Martha Stewart but Martha came through on this one. She didn't even have me make a centerpiece out of the antenna of the lobster.



Ok, that is all. Don't make the soup.

Fermented Tea Leaf Salad

1/4 cup fermented tea leaf (soak in cold water for an hour or two)
1/3 cup dried yellow split peas (soak in water overnight, drained, and then fried)
1/2 head cabbage
4 T unsalted roasted peanuts
4 T sunflower seeds
3 Tbl sesame seeds
4 or 5 Tbl of fried garlic (I used the stuff you buy packaged from Asian market)
Dried shrimp powder, to taste (optional)
2 tsp fish sauce
1 lemon
1 tomato, diced
1 jalapeno sliced thinly (optional)

Ingredients are placed on plate in piles. You can either toss all together or let people take what they want. I tossed and then squeezed the lemon over the whole salad. It was a bit bland so we put some fish sauce on it as well. Enjoy!


Seafood Risotto
recipe from Martha Stewart

1/4 cup coarse salt, plus more to taste
2 lobsters (1 1/2 pounds each)
12 littleneck clams, scrubbed well
12 mussels, scrubbed well and debearded
5 tablespoons extra-virgin olive oil
3 large garlic cloves, minced (about 5 teaspoons)
1 small dried chile de arbol, crumbled
1 cup dry sparkling white wine, such as Prosecco
1 pound large shrimp, peeled, deveined, and cut crosswise into thirds
8 ounces calamari (bodies and tentacles), rinsed, dried, and cut into 1/4-inch pieces
6 1/2 cups homemade or low-sodium store-bought fish stock
2 tablespoons fresh chervil, minced, plus sprigs for garnish
Pinch of saffron threads
9 tablespoons unsalted butter
3 medium shallots, minced (about 3/4 cup)
2 cups Vialone Nano or Carnaroli rice
Freshly ground pepper, to taste
1 tablespoon finely grated lemon zest (from 1 to 2 lemons)


Fill a large bowl with ice water, and set aside. Fill a large stockpot three-quarters full with cold water. Bring to a boil, and add 1/4 cup salt. Plunge lobsters head first into water. Return to a boil, and cook for 3 minutes (meat will not be fully cooked). Using tongs, transfer lobsters to ice water, and let cool for 5 minutes. Place lobsters on a cutting board.

Using a kitchen towel to protect your hands, twist off tail and claws; discard body. Twist fan off end of tail, and push meat out of shell. (Alternatively, use kitchen shears to cut up length of tail, and pull shell away from meat.) Cut tail in half lengthwise, and then crosswise. Transfer tail meat to a plate lined with paper towels. Separate claws from knuckles; twist and pull off pincers. With back of knife, crack knuckle end of claw. Gently remove whole piece of meat, and add to plate. Crack knuckle, remove meat from shell, and add to plate. Wipe any white residue off meat.

Place clams and mussels in a large skillet or pot, and add 2 inches of water. Cover skillet, and bring to a simmer over medium-high heat. Cook until clams and mussels have opened, 4 to 5 minutes. Discard any that remain closed. Using a slotted spoon, transfer clams and mussels to a bowl, and cover loosely with parchment and then foil.

Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic and chile, and cook for 1 minute. Add 1/4 cup sparkling wine, and simmer until reduced by half, about 2 minutes. Stir in shrimp, calamari, and 1/4 cup stock, and cook until shrimp just turn pink, 2 to 3 minutes. Stir in chervil. Remove from heat.
Combine saffron and remaining 6 1/4 cups stock in a saucepan, and bring to a boil. Reduce heat, and simmer gently.

Melt 3 tablespoons butter with remaining 3 tablespoons oil in a large saucepan over medium heat. Add shallots, and cook until soft, 2 to 3 minutes. Add rice, and cook, stirring constantly, until edges of grains are translucent, about 3 minutes. Add remaining 3/4 cup sparkling wine, and cook, stirring constantly, until wine has been completely absorbed. Add 1/2 cup of the simmering stock, and cook, stirring constantly, until stock has been completely absorbed and a wooden spoon drawn through rice leaves a trail. Continue adding stock, 1/2 cup at a time, waiting for each addition to be absorbed before adding the next, until you've added all but 1 cup of the stock. (It should take 18 to 20 minutes.)

Add lobster and shrimp mixture. Add 1/2 cup of the remaining stock, in same manner as described above. If you prefer a looser risotto, add the remaining 1/2 cup stock. Risotto is done when liquid looks creamy and grains are cooked but still slightly firm in centers. Remove from heat.

Stir in remaining 6 tablespoons butter cut into pieces, and season with salt and pepper. Stir in lemon zest, clams, and mussels. Garnish with chervil sprigs. Serve immediately.

Superbowl Seafood bread or just call me Jacques P.

Dr. Food and I were discussing what we wanted to snack on for the Superbowl. Let me say that we could care less about the game it is all about commercials and snacking. Unfortunately living on the East Coast had the game stating at 6:00. No one snacks at 6:00. So, I decided to make a Seafood Bread for dinner. I started off by getting the dough ready the night before.



The morning of the game I made the bread.



This recipe is really good and really easy to wow your friends. That is if they like seafood. If they don't you are screwed and you better make something else like Frito Pie or somethin.



Oh, they better like mushrooms too or you might want to make hamburgers.



Heh, it looks like a little fishtail hanging out there.



It is sooooo good.



I have posted the recipe before and you can find it here



So today is my day off. I bought some more radish and carrots at the farmers market. I am going to pickle pickle pickle. The farmer gave me a beet and asked me to pickle it for him and to report back. I will do that too. I also want to try out my fermenting crock so I am also going to make Cortido (Salvadoran Sauerkraut).



My new love is radish.



I am out of these beauties and craving more!



So Nemo the blizzard is hitting tomorrow. Should be a good excuse to sit around in front of the fireplace and do nothin.

Oh one more thing that has nothing to do with anything. You know what? you know what? I miss my babies.

Julie this is for you! Rest of you can ignore this...

I really have nothing to say today but I keep thinking of my friend Julie calling me and telling me that she is disappointed that I haven't posted anything in weeks.

Ok Jules...



Remember this pillow that you made me? I still have it. Ok, ignore the potato chips and soda in this picture. It was taken in my old house in Alameda. Now that I have moved to New England I never eat unhealthy things. I have no idea what the Matzoh is doing there.



Did I ever tell about the time that I went to an art opening of a friend? I was with two other friends and I got drunk and bought this? It says "She made birdhouses in that neighborhood". It was expensive and I didn't really have the money to be buying it but it has given me years of pleasure. I don't know what it means.

l

Remember this place? It got all fancy now but remember when we used to go there and the night you peed in your shoe?



Remember when we opened a carton of eggs we bought and found this?

No you don't. That was a trick.



Remember my old house in Alameda?



Remember when my eyebrows looked like Andy Rooney's? Yes you do.

Love you!

Lordy Lordy Lordy Lamb Shanks

I have been sick for a year now. Ok, not a year. Actually 2 weeks. I just started feeling better. However, I am not in a cooking mood. So, we have been sort of faking dinners. How do you "fake" a dinner?

Janis: Dr. Food what should we have for dinner?

Dr. Food: I dunno. What do YOU feel like?

Janis: I don't know that is why I asked you.

Dr. Food: (names 100 things we can cook)

Janis: I don't feel like any of them OR cooking

Dr. Food: Want to get something delivered?

Janis: I dunno....


See why I haven't been blogging?



We went to the grocery store for meager provisions and while there scored 2 really meaty lamb shanks. I got motivated for half a second and we made Brad Farmerie's Moroccan lamb shank with goat cheese grits

Ok, so I hate grits. I simply substituted for mashed potatoes. Shut up, I know they were instant mashed potatoes. I have the flu. I had the flu. Whatever.

Oh, I also forgot the apricots. Still, this was a great dish.



So, this week I am gearing up for a Cassoulet dinner party. That means a LOT of cooking. Is there a Cassoulet take-out?


Brad Farmerie's Moroccan braised lamb shanks with goats' cheese grits

4 lamb shanks
4 tablespoons olive oil
1 thumb (3-inch piece) of fresh ginger, peeled and finely minced
2 cloves garlic finely minced
1 red chili, chopped
1 onion, fine slice crosswise
1 carrot, diced
2 stalks celery, diced
2 teaspoon ground cumin
2 teaspoon ground coriander seed
2 cinnamon sticks
3 star anise
2 pinch saffron
1 teaspoon oregano
3 cups brown chicken stock
2X 16oz tins of peeled tomatoes
8 dried apricots, sliced
Salt and pepper
Garnish:

One-eighth cup toasted sliced almonds
20 high quality non-pitted green and black olives (I prefer Moroccan salt cured)
Picked parsley
Preheat oven to 325 degrees F.

Place the olive oil, onion, garlic, and ginger in a pot and place over medium heat,

Stir the contents, cooking for 5-6 minutes (or until they begin to soften),

Add the carrots, celery, and spices (cumin, coriander, cinnamon, star anise, saffron, and oregano) and continue to cook over medium heat for 3-4 minutes, stirring all the time.

Add the chicken stock, canned tomatoes, and apricots, increase the heat, and bring to a boil.

Place the sauce into a deep pyrex dish (or baking dish/casserole).

Place the lamb shanks onto the sauce, where they will submerge three-quarters of the way, and place in the oven uncovered.

The exposed lamb will brown in about 20-30 minutes, so you will need to check it and rotate within the sauce to expose a different portion of the shank. Continue checking and turning the lamb every 30 minutes until they are evenly browned.

Cook until the meat is starting to fall off of the bone and the sauce has thickened, about 2 and a half hours (If they become completely browned and the sauce is thick but the meat is not tender, cover and cook until they are done).

Remove from the oven, skim any visible fat that may have come to the surface and serve immediately garnished with olives, toasted almonds, and parsley or allow to cool to room temperature and place in oven safe serving dish and refrigerate until needed. To reheat, place covered dish in a 325F oven for about 30 minutes.

Hello? Hello? Yes, I am still alive.

I have been busy with the sweetest boy ever. I also was thrilled to spend time with SBE's (sweetest boy ever) mom and dad.

Wait! I just saw some photo's that were secretly taken while I was making a Hannukah dinner weeks ago.



I was trying to figure out where some of these pictures were coming from and I think that I figured it out.



Uh, this is my neighbor Jeff. He was over for Hannukah dinner. Hey Jeffie, you aren't very good at being sneaky. I think I now know who took the pictures.





Ok, so I threw this in there because it makes me smile every time I watch it.



There was cooking but I forgot what everything was. Shut up, I am not going senile.



Look at that! Melts my heart.



Went for Dim Sum




Parker made cookies for Santa.



I made leg of lamb for Xmas Eve dinner.



Paula Wolfert’s Panade of Leeks and Mixed Greens



Annie made an Eggnog Cheesecake.





After putting cookies out and writing a note to Santa it is bedtime.



Some really good gifts from Annie, Tim and Parker.



Fermenting Crock that I really wanted from Dr. Food.



I had taken out starter for injera. We were going to make Ethiopian food for Xmas night dinner. *I* pooped out but Dr. Food took over the task.



Parker played with his new toys.



I got to try out my Ebelskiver pan that Jenny sent to me!



Dr. Food got a Pizza oven for Xmas so we decided to try it out. Parker helped mommy roll out the dough (wish I had video of her throwing it up in the air).



Ready to go!



Oooops, no picture of the final product.



Last night here we went to a Habachi house. Parker learned how to use chopsticks.



We waited for snow but it came too late. Annie and Parker got to see a little of it but it didn't really snow until they were gone.





I miss you guys already.



What am I eating these days? Chicken soup. Sick.


Panade of Leeks and Mixed Greens with Gruyere Cheese
Paula Wolfert

3 large leeks (white and light green parts only), chopped
1 red onion, chopped
5 green garlic shoots or 8 to 10 garlic cloves, sliced
1/4 cup extra-virgin olive oil
Salt
One 1-pound loaf stale chewy bread with crust
1 1/2 pounds (about 10 cups) mixed leafy greens (sorrel, chard, parsley leaves, arugula, spinach, and watercress), deribbed and shredded
Juice of 1/2 lemon
Freshly ground pepper
Grated nutmeg
3 cups whole milk, heated to simmering
1/2 pound Cantal or Gruyère cheese

Method
1. Measure the leeks, onion, and garlic to be sure you have about 1 quart.

2. In a 7- or 8- quart pot, heat the olive oil over medium heat. Slowly stew the leeks, onion, and garlic for 10 minutes. Add 1 teaspoon salt and cook for 5 more minutes. Meanwhile, preheat the oven to 250°F (120°C).

3. Cut the bread into 1-inch cubes (bread matters here). Find a chewy bread with a good crust. You should have about 2 quarts. Spread the cubes in one layer on an oiled baking sheet and bake for 45 minutes, or until just golden. Let cool and store until ready to use.


4. Add the greens to the pot, cover, and cook over low heat for 45 minutes. Uncover and boil away excess liquid. Allow to cool. Add the lemon juice, pepper, and nutmeg to taste. Correct the salt. (Up to this point the recipe can be prepared 1 day in advance. Cool, cover, and refrigerate. Bring to room temperature before continuing.)

5. About 2 1/2 hours before serving, oil a deep 3-quart casserole, preferably earthenware. Place one-third of the bread cubes in the dish, top with half the greens, and repeat, ending with the bread cubes and patting lightly to make an even topping. Gradually pour the hot milk down the insides and over the top of the panade so everything is moist. If necessary, add 1/2 cup water. Cover with the grated cheese and a sheet of foil.

6. Bake in a preheated 250°F (120°C) oven for 1 3/4 hours. Raise the oven temperature to 400°F (200°C), uncover, and bake 20 more minutes. Remove from the oven and allow to relax for about 10 minutes before serving.