Striped Bass Poached in Spicy Soy Sauce

I've been looking for a good, easy way to make an Asian-inspired fish dish for awhile but haven't been very successful. Sometimes, the soy sauce that is practically a requirement in such recipes sticks to the pan, leaving you with a sticky, unappetizing mess. And I always read longingly through recipes inspired by Nobu's famous miso black cod, but I can never find black cod, nor do I ever feel like waiting 24 hours for my fish to marinate. I'll get around to it one day, I suppose, but it seems a bit much for a fish dinner. Fish is supposed to be quick and easy! Which is precisely why I love this recipe of Mark Bittman's.

In the recipe, the fish is simmered in a mouthwatering mixture of soy sauce, water, sugar, scallions, and a chili for 10 minutes flat, then served. It requires no chopping or mincing, save for a 30 second job with the scallions, and it's virtually foolproof. And most importantly of all, it's absolutely delicious--a perfect weeknight meal. Serves four. xo

Striped Bass Poached in Spicy Soy Sauce
From the New York Times
Ingredients:
1/3 to 1/2 cup good soy sauce
2 teaspoons sugar
1 dried or fresh chili, optional
About 15 scallions, trimmed and cut into 2-inch lengths, or 2 or 3 spring onions or 1 large onion, peeled and sliced
About 1 1/2 pounds striped bass fillet, about 1 inch thick

Directions:
Combine the soy sauce, 1/2 cup water, sugar and chili in a skillet just large enough to hold the fish. Turn the heat to medium high, and bring to a boil.

Add the fish, flesh side down. If necessary, add more water, so that the liquid comes almost all the way up the sides of the fish. Add the scallions and adjust the heat so the mixture bubbles but not furiously. Cook 8 to 10 minutes, turning as the liquid thickens, to coat the fish with a brown glaze. Serve with white rice, spooning the sauce over all and garnishing with the scallions.

French Chicken in a Pot (or Poulet au Pot)

Anyone who's been reading this blog for awhile knows about my roast chicken obsession. There are few things more satisfying to me than buying a whole (organic) bird, rubbing it in oil or butter or whatever the mood calls for, and sliding it into the oven to roast. Is there anything cozier or more comforting than a quiet night at home with the mouthwatering smells of a good roast wafting out of the oven? I love the tender meat, the delicious pan juices that make for an excellent gravy with no more effort than giving it a good whisk, and most of all, I love that nutty brown, perfectly crisp skin you get when you do it right.

That's why I was a bit skeptical of this recipe when I first read through it on my handy Cook's Illustrated iPhone app. They claimed generous rewards of intensely juicy meat (yes, even on the breast), but also warned that in exchange, I would have to forgo that glorious shattering crispness of the skin that I get with my traditional roasts. But who can resist a recipe with a name as charming as "French Chicken in a Pot?" Also, I've seen Poulet au Pot on French menus for years now on every trip I take to Paris, and having never ordered it, I was curious. And they were right--the meat was undeniably tender and juicy, and the pan juices were so robust in flavor that all they needed was a squeeze of lemon in the end. I don't think anything will ever replace my beloved roasts, but this is definitely a dish worth making. xo

French Chicken in a Pot
Adapted from Cook's Illustrated
Ingredients: 
1 (4 1/2-5 lb) whole organic chicken, giblets removed and discarded, wings tucked under back 
2 teaspoons kosher salt  
1/4 teaspoon ground black pepper 
1 tablespoon extra-virgin olive oil 
1 small onion, chopped medium (about 1/2 cup) 
1 small celery rib, chopped medium (about 1/4 cup) 
6 medium garlic cloves, peeled, trimmed, and sliced in half 
1 bay leaf  
1 teaspoon fresh lemon juice

Directions:
Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels and season with salt and pepper.

Heat oil in large (5- to 8-quart) Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, and bay leaf around chicken. Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 minutes.

Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes.

Transfer chicken to carving board, tent with foil, and rest 20 minutes. Meanwhile, strain chicken juices from pot through fine-mesh strainer into a bowl, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices). Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat.

Carve chicken, adding any accumulated juices to saucepan. Stir lemon juice into jus to taste. Serve chicken, passing jus at table.

*The cooking times in the recipe are for a 4 1/2- 5 lb bird. A 3 1/2 - 4 lb chicken will take about an hour to cook, and a 5- 6 lb bird will take close to 2 hours.

Kimchi Fried Rice

Told you it was Korean food week around here--this is another recipe from Marja Vongerichten's new cookbook focused on Korean cuisine, and in true Milk & Mode style, it's probably the easiest, quickest one in the entire book. This is the kind of thing you want to make after a long day at work when you're craving something comforting and fast. It would also be ideal after a night of cocktail-imbibing in lieu of that bag of potato chips you'd crack open otherwise. Because, seriously, whipping this together is almost as easy as ripping open a bag of salt & vinegar chips, and way healthier. I made this with a jar of Mother In Law's kimchi, which can be found in just about any Whole Foods these days. Try it out and let me know what you think. xo

Kimchi Fried Rice
From The Kimchi Chronicles, by Marja Vongerichten
Ingredients: 
2 tablespoons toasted sesame oil
1 1/2 cups finely chopped onion
Pinch of coarse salt
2 cups sour kimchi, coarsely chopped, plus 1/4 cup kimchi juice
4 cups day-old cooked rice, room temperature

Directions:
Heat the sesame oil in a large nonstick skillet over medium-high heat. Add the onions and salt. Cook, stirring now and then, until beginning to soften and brown, about 3 minutes. Add the kimchi and cook for 1 minute to combine nicely with the onion. Add the rice and stir thoroughly to combine. Cook until the rice is warmed through and beginning to brown, about 5 minutes. Serve hot.

Buttermilk Fried Chicken

Fried chicken....just saying the words aloud make me want to bite into a crisp, juicy drumstick, preferably on a big, wide expanse of jewel green lawn in the sunshine. Whenever I'm planning a summer picnic, fried chicken is the first thing that goes on my must-make list. It's delicious fresh out of the fryer, but has it's own charms served cold or at room temperature, out of a plastic container en plein air. But let's be real. When is fried chicken ever bad? It's a hard thing to mess up.

That said, not every fried chicken recipe is created equal. This one, from Andrea Reusing's beautiful cookbook, Cooking in the Moment, is one of the best ones I've tried. The chicken is drowned in buttermilk overnight so that the meat tightens up and retains it's juices, and then fried in a traditional mixture of flour, salt, and pepper until crisp golden brown. Yum. One caveat: be careful when placing the chicken into your oil--it will splatter and burn you something awful if you're not. Believe me, I know. xo

P.S. I served my chicken with a perfect side of green beans. Recipe HERE.

Fried Chicken
From Cooking in the Moment, by Andrea Reusing
Ingredients:
1 3½-4 lb. chicken, rinsed, dried, trimmed, and cut into ten pieces
2 cups buttermilk
2 tablespoons kosher salt
2 cups all-purpose flour
1 1/2 teaspoons freshly ground black pepper
Lard or expeller-pressed vegetable oil for frying

Directions:
Put the chicken, buttermilk, and 1 tbsp. salt into a large bowl. Stir well and refrigerate overnight.

In a colander, drain chicken and let it come to room temperature. In a large bowl, mix together flour, remaining salt, and pepper.

Fill two large cast-iron skillets (or other deep, heavy saute pans) with lard (or oil) about 1 inch deep. Heat over medium high to 325°. Starting with the dark meat, lightly coat one piece of chicken at a time in flour mixture, brushing off excess flour. (Avoid pressing the flour into the chicken.) Gently lay floured chicken in oil. Don’t move it at all for the first few minutes, so it doesn’t stick.

Repeat with the remaining dark meat, then move on to the white, ideally cooking the two in separate pans. Once a pan is about three-quarters full, reduce heat to low and partially cover.

Watch chicken closely, turning the pieces with tongs as needed for even cooking and rotating the pan itself on the burner. As the first side turns deep golden brown (8-10 minutes), turn the pieces over and continue to cook until the they are evenly crispy (another 8-10 minutes). The dark meat will take a little longer than the white.

Transfer the chicken to a clean brown paper bag to drain. Serve warm or at room temperature.

Braised Pork Chops with Tomatoes, Anchovies, and Rosemary

I am forever on the lookout for a good pork chop recipe. My mother made them a lot while I was growing up, and now they're a form of comfort food for me. Indulgent, definitely. But worth the occasional calorie splurge, especially when you're working with a recipe as easy and delicious as this one. The quick, savory braise is just enough to infuse the meat with the always-amazing combo of tomatoes and melting anchovies, and get it to a perfectly cooked, tender state. Yum. The recipe below will make dinner for two. xo

Braised Pork Chops with Tomatoes, Anchovies, and Rosemary
From A Good Appetite, by Melissa Clark
Ingredients:
2 (1 1/2-inch-thick) bone-in pork loin chops (about 1 1/2 pounds total)
3/4 teaspoon kosher salt, additional for seasoning
1/2 teaspoon freshly ground black pepper, additional for seasoning
2 tablespoons extra-virgin olive oil
1 red onion, halved and thinly sliced
3 large rosemary sprigs
2 garlic cloves, minced
2 pounds plum tomatoes (preferably a mix of red and yellow), roughly chopped
6 anchovy fillets
Polenta, noodles, or rice, for serving (optional)

Directions:
Preheat the oven to 350 degrees. Rinse the pork chops and pat dry with a paper towel. Season generously with salt and pepper. In a large ovenproof skillet over medium-high heat, place 1 tablespoon of oil. Sear the chops until well-browned, 3 to 4 minutes per side. Transfer to a plate.

Add the remaining tablespoon oil to the skillet and saute the onion and rosemary until golden, about 5 minutes. Add the garlic and cook for another minute.

Add the tomatoes, anchovies, and remaining salt and pepper, and cook, stirring occasionally, until the tomatoes begin to break down, about 8 minutes.

Add the pork chops to the skillet, spooning the sauce over the chops. Cover the skillet and transfer to the oven to bake, about 15 minutes. Allow the chops to rest for 5 minutes in the pan, then serve with polenta, noodles, or rice, if desired, to soak up the sauce.

Easy Stovetop Macaroni, Peas, Bacon, and Cheese a la Jamie Oliver

When it comes to mac and cheese, I have my tried and true favorite recipe and I rarely deviate from it. What's the point, really? But, in all honesty, said mac and cheese requires stove time, oven time, two different types of cheeses, and milk AND heavy cream. Don't get me wrong, it's the best mac and cheese on the planet, and completely worth the effort, but sometimes (read: always), I just want something I can make in one pot. When it's one of those nights for you, this is an excellent solution. It hits all the right notes--creamy, cheesy, decadent, a little meaty (that's the bacon talking), and best of all, quick and easy. Almost as easy, in fact, as that instant stuff in the blue boxes, minus the chemicals. Can't beat that. xo

Easy Stovetop Macaroni, Peas, Bacon, and Cheese a la Jamie Oliver
From In the Kitchen with a Good Appetite, by Melissa Clark
Ingredients:
Kosher salt
8 ounces elbow or tiny shells pasta
1 tablespoon unsalted butter
1 teaspoon extra-virgin olive oil
2 strips bacon, cut into thin strips
Pinch freshly ground black pepper
1 1/2 cups frozen peas
3 tablespoons creme fraiche or heavy cream
2 tablespoons chopped fresh basil
2 teaspoons freshly squeezed lemon juice, or to taste (if using cream, use a little more)
1/2 cup grated Parmesan cheese, plus additional for garnishing

Directions:
In a large pot of salted water, cook the pasta according to the package directions. Drain well. In a large skillet over medium heat, melt the butter with the oil. Add the bacon, if using, and the pepper and cook until the bacon is golden brown and crispy, 5 to 7 minutes.

Stir in the peas and cook for a minute to defrost. Add the creme fraiche and the basil and cook, stirring constantly, until bubbling, 2 to 3 minutes. Carefully add the pasta and drizzle with the lemon juice. Stir in the cheese until the pasta is completely coated and the mixture is creamy. Serve garnished with additional cheese, if desired.

Chicken with Lemon, Garlic, and Oregano

Chicken drumsticks are so quintessentially summer, aren't they? I'm still working on finding that perfect classic fried chicken recipe before August's end, but it's proving to be rather elusive. Until that moment of divinity comes, I've found my new favorite way to make drumsticks--this recipe slathers the chicken in a pungent mixture of garlic, salt, lemon, and oregano, broils it, then roasts it until it's beautifully browned, juicy, and incredibly good. The bonus is in the transcendent pan juices that naturally drip into pools in your pan, which you should absolutely pour over the chicken and the rice or potatoes I recommend you serve it with. Yum. xo 

Chicken with Lemon, Garlic, and Oregano
From In the Kitchen with a Good Appetite, by Melissa Clark
Ingredients:
1 1/2 pounds chicken drumsticks
1 teaspoon kosher salt, plus additional for seasoning
1/2 teaspoon freshly ground black pepper, plus additional for seasoning
Extra-virgin olive oil, as needed (but use a lot)
5 garlic cloves
Freshly squeezed juice of 1 large lemon
2 teaspoons dried oregano 

Directions:
Preheat the broiler. Rinse the chicken, pat dry with a paper towel, and place in a 9 x 13-inch pan. Season the chicken with salt and pepper and drizzle with olive oil. Broil the chicken, turning once, until light golden brown, about 3 minutes per side.

While the chicken is broiling, make a garlic paste by either using a mortar and pestle to pound the garlic with 1 teaspoon kosher salt or mincing the garlic with a heavy knife, then using the flat side to smear and mash the garlic and salt into a paste. Stir the lemon juice and the remaining 1/2 teaspoon pepper into the garlic paste.

Lower the oven temperature to 425 degrees. Using a pastry brush or spoon, slather the chicken on all sides with one-third of the garlic mixture, a sprinkling of the oregano, and a drizzle of oil. Bake for 25 to 30 minutes, slathering on more of the garlic mixture, oil, and oregano in two more additions (approximately every 7 to 10 minutes). The chicken is done when it's golden brown and cooked through. Serve with the pan juices or the tasty sludge on the bottom of the pan.

Roasted Shrimp and Broccoli

Fact: roasting will make just about any vegetable taste good. Over the years, I've come a long way from my picky-eating, vegetable-hating days of childhood. I now love most things green and even crave arugula instead of chocolate sometimes. But broccoli has been slow to win me over. There's just something about the texture and the taste of the veggie that I haven't been able to get around. Until this recipe came into my life. I had never thought to roast broccoli before, but slicked with oil and a slew of seasonings, and set in a hot oven, it was a revelation. In fact, for this recipe, I roasted an entire bunch of broccoli--I believe it must have been about a pound of it. And I ate the entire thing. Yes, you read that correctly. I just couldn't stop, so excited was I by the odd feeling of putting broccoli into my mouth and loving every bite. With shrimp thrown into the picture, and a one-pan clean-up at the end, this just may be a perfect recipe. Serves 4. xo


Roasted Shrimp and Broccoli
From In the Kitchen with a Good Appetite, by Melissa Clark
Ingredients:
2 pounds broccoli, cut into bite-size florets
1/4 cup extra-virgin olive oil
1 teaspoon whole coriander seeds
1 teaspoon whole cumin seeds
1 1/2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon hot chili powder
1 pound large wild shrimp, shelled and deveined
Zest from 1 large lemon
Lemon wedges, for serving

Directions:
Preheat the oven to 425 degrees. In a large bowl, toss the broccoli with 2 tablespoons oil, the coriander, cumin, 1 teaspoon salt, 1/2 teaspoon pepper, and the chili powder. In a separate bowl, combine the shrimp, remaining 2 tablespoons oil, lemon zest, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper.

Spread the broccoli in a single layer on a baking sheet. Roast for 10 minutes. Add the shrimp to the baking sheet and toss with the broccoli. Roast, tossing once halfway through, until the shrimp are just opaque and the broccoli is tender and golden around the edges, about 10 minutes more. Serve with lemon wedges, or squeeze the lemon juice all over the shrimp and broccoli just before serving.

Shrimp with Feta, Lemon, and Capers

This is a pretty perfect summer meal. It takes about 10 minutes total to make (seriously), it's light, and lemony, and completely delicious. I whipped it up last night, actually, for a cozy dinner pour deux, with some fragrant jasmine rice and a baby arugula salad with charred, roasted cherry tomatoes, and I think it's safe to say it was hit. And an easy one, at that. Also, since it's made in exactly one pot, it's ideal for those of us with tiny city kitchens and minimal counter space. Make it for yourselves and let me know how it goes. Happy weekend! xo

Shrimp with Feta, Lemon, and Capers
Ingredients:
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 pound large wild shrimp, shelled and cleaned
1/3 cup crumbled feta
Juice of 1/2 lemon
1 to 2 tablespoons capers to taste
Kosher salt and freshly ground pepper to taste
2 tablespoons fresh basil, plus additional for garnish

Directions:
Heat the olive oil in a large skillet over medium heat. Add the garlic, stirring constantly, and cook until fragrant but not browned, about 1 minute. Stir in the shrimp, then add the feta, lemon juice, capers, salt, and pepper.

Continue cooking, stirring frequently, until the shrimp become just opaque and the sauce begins to thicken, about 2 to 3 minutes. Add the basil and stir to combine. Remove from heat and serve immediately, sprinkled with a bit of extra basil.

Fried Pork Chops

I generally try to stay away from pork and red meat--at this point, it's a pretty well-documented fact that the stuff isn't exactly healthy for you or for the environment, for that matter. I won't get into all the nitty gritty details here, because let's face it, we're looking at a picture of a juicy, perfectly seasoned pork chop above, that I made last night and ate enthusiastically with a side of Spanish rice. And man, it was really good.

I allow myself these indulgences about once a month or so, sticking to chicken, fish, and veggies the rest of the time, which makes the prospect of a rare steak or lamb shank that much more deliciously appealing. I decided on this dinner mostly due to lack of time and ingredients, but it surprised me when it came sizzling out of my trusty cast-iron skillet and proved itself to be one of the quickest, yet tastiest, meals I've made in recent memory. It's about as simple as cooking gets; you season the chop with sea salt and pepper, heat up a cast iron skillet with a bit of vegetable oil, and fry it up. That's it. It takes up approximately 10 minutes of your evening, and puts a seriously decadent, mouth-watering meal in front of you. Good deal, no? P.S. The recipe below serves 4-8, but you can easily just fry up one chop if it's just you. xo

Fried Pork Chops

Adapted from Saveur, Issue #73

Ingredients:

8 5 – 7 oz. pork chops
Sea salt

Freshly ground black pepper
3 tablespoons lard or vegetable oil 

Directions: 

Generously season eight 5-7 oz. pork chops with salt and freshly ground black pepper. Heat 2 tbsp. lard or vegetable oil in a large cast-iron or other heavy skillet over medium-high heat.

Working in 3 batches, fry pork chops until golden brown on on side, about 5 minutes, then turn chops and fry for 2-3 minutes more. Add 1 more tbsp. lard or vegetable oil to skillet between batches.

Transfer chops to a warm platter as finished cooking. Serve with your choice of rice. (I used Spanish.)