The phrase "a little goes a long way" describes sesame oil perfectly. Too much in a dish, and you notice it. Not enough, and you notice that, too. Just the right amount, a small amount, adds a heavenly, nutty, musky undertone to Asian stir-fry and sauces, and it's a key ingredient in my favorite all-purpose works-with-any-leftovers seasoning: three parts low-sodium soy sauce; two parts oyster sauce; and one part sesame oil.
Continue reading "How to use sesame oil (and five favorite recipes)" »
First published in November 2006, this updated pantry ingredient post features new photos, links, and tweaks to the recipe. I learned the original recipe for this Brazilian fish stew from Botucatu Restaurant in Boston, which closed a couple of years ago.
Another scandalous confession: I always have crushed garlic in a jar in my fridge.
I can hear the screams. "What is she doing with that stuff in her pantry???"
Well, right up front, let me say that garlic in a jar is never ever better than fresh minced garlic. Never. Ever.
So why do I always have a jar on hand?
Continue reading "Crushed garlic in a jar (Recipe: moqueca a baiana, Brazilian fish stew)" »
Thin and lacy, or thick and crusty? If you're not from Rhode Island, you might never understand the fierce allegiance people have to jonnycakes, our indigenous white cornmeal pancakes. Those who live east of Narragansett Bay prefer thin cakes made with milk. On my side of the Bay, we like them thick, made with water, crispy on the outside and soft on the inside. Both types taste best with a pat of real butter and a splash of pure maple syrup, though you can go in a completely different direction with the addition of some roasted green chiles or sun-dried tomatoes. Jonnycakes are a popular fixture at church breakfasts throughout Rhode Island, and a delicious gluten-free alternative to pancakes. Use yellow cornmeal if you can't find the "real" thing, Kenyon's white cornmeal ground right here in the Ocean State.
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Here in Rhode Island, when snow is on the way, everyone runs to the store for milk and bread. My pantry always holds a full complement of Asian condiments, plus several types of rice to steam up in my little rice cooker, so I run to the store for fresh ingredients to mix and match in enough stir-fry dishes to see us through any storm. This recipe takes one of my basic stir-fry sauces and gives it a twist with the addition of peanut butter. The amount of Sriracha makes this moderately spicy, so adjust for your own heat tolerance. These days, you can find Sriracha in most grocery stores, but if you don't have it on hand, a few red pepper flakes will stand in nicely.
Continue reading "Recipe for tofu and green bean stir-fry with spicy peanut sauce" »