Tag Archives: starch

Seafood linguine

Serves 6

  1. 6tb olive oil
  2. 12 cloves garlic
  3. 1lb clams
  4. 1lb mussels
  5. 20oz cherry tomatoes, 10oz halved and 10oz whole
  6. 1 cup parsley
  7. 1tsp thyme
  8. 4 anchovy filets
  9. 1tb chipotle in adobo sauce
  10. 1 cup white wine
  11. 1 cup clam juice
  12. 1lb linguine
  13. 1lb 21-25 count shrimp
  14. 8oz squid
  15. Zest and juice of 1 lemon
  • Cook 4tb oil and garlic for 1 minute. Add clams and cover for 4 minutes. Add mussels and cover for 3-4 minutes. Set shellfish aside, leaving juices.
  • Add whole tomatoes, 1/2 cup parsley and 7-11 and simmer until reduced by a third, about 10 minutes.
  • Meanwhile, cook linguine in a gallon of salted water for 7 minutes and reserve 1/2 cup cooking water.
  • Add pasta to sauce mixture and cook for 2 minutes. Lower heat to med-low, add shrimp and cover for 4 minutes. Add 14-15 and remaining tomatoes and parsley and cover for 2 minutes. Add clams and mussels, take off-heat and rest covered for 2 minutes. Add reserved pasta water as needed, top with remaining olive oil and serve.

Garlic knots

Makes 12

  1. 9 cloves garlic
  2. 6tb butter
  3. 10oz flour
  4. 1/2tb instant yeast
  5. 1tsp salt
  6. 3/4 cup ice water
  • Cook garlic, 1tb butter and 1tsp water in a 8in skillet on low heat for 8-10 minutes or until straw-colored. Take off-heat, add remaining butter and stir until melted and strain, reserving garlic.
  • Pulse 3-5 in processor 4-5 times. With processor running, and ice water, 1tb butter and garlic. Continue processing until dough forms and becomes elastic, about 1 minute.
  • Knead dough briefly. Rise 1-1.5 hours.
  • Form dough into a 12in x 6in rectangle. Cut 12 6in x 1in strips and cover while forming knots. Roll strip out to 14in. Form into a U-shape. Tie into a overhand knot with a 1-1/2in loop. Wrap one end over the top of loop and one end under the bottom of the loop. Press one end in the center of the loop and pull the other end through the center. Rise 1-1.5 hours or refrigerate¬† for up to 16 hours and rest at room temperature for 1 hour.
  • Bake in the center of a 500 degree oven for 5 minutes. Brush with 2tb butter, rotate¬† and continue baking for 5 minutes. Brush with remaining butter, sprinkle with salt and cool for 15 minutes. Serve.


Chinese spicy scallion noodles

Serves 1

  1. 1tb neutral oil
  2. 1-1/4tsp sesame seeds
  3. 1/4tsp red pepper flakes
  4. 3 scallions, white and green parts separated
  5. 4tsp soy sauce
  6. 2tsp rice vinegar
  7. 2tsp brown sugar
  8. 1tsp sesame oil
  9. 3oz udon or lo mein noodles
  10. 1 egg
  • Cook 1-3 in a small skillet on medium heat for 3-5 minutes or until seeds begin browning. Take off-heat, mix in scallion whites and mix with 5-8. Toss with noodles along with scallion greens and set aside.
  • Fry egg as desired. Top noodles and serve.

Pork, egg and pea fried rice

Serves 4

  1. 8oz boneless country-style pork ribs, cut into 1/2in pieces
  2. 1tb brown sugar
  3. 1tsp cornstarch
  4. 1/4tsp baking soda
  5. 2 eggs, beaten
  6. 2 cloves garlic
  7. 6 scallions, white and green parts separated
  8. 6 cups rice
  9. 1 cup peas
  10. 4tsp soy sauce
  11. 2tb oyster sauce
  12. 1tb sherry
  13. 1tb ketchup
  14. 1tsp salt
  15. 1/4tsp pepper
  • Marinate 1-4 and 2tsp soy sauce for 15-60 minutes.
  • Cook pork in a 12in skillet undisturbed for 2 minutes. Flip and continue cooking for 2 minutes. Set aside.
  • Add eggs and stir for 15 seconds, or until beginning to set. Push to one side of the skillet and add garlic and scallion whites for 15 seconds. Add rice and cook for 3 minutes. Add remaining ingredients and cook for 2 minutes. Serve.

Korean chicken noodle soup

Serves 4-6

  1. 1lb boneless thighs
  2. 1 carrot, cut into 1/2in pieces
  3. 1 onion, cut into 1/2in pieces
  4. 1tb gochugaru
  5. 6 cloves garlic
  6. 1-1/2in ginger
  7. 3 cups stock
  8. 5tb soy sauce
  9. 2tb mirin
  10. 1tb honey
  11. 1-1/2tb sesame oil
  12. 1/2tsp pepper
  13. 2 potatoes, cut into 1in pieces
  14. 4oz sweet potato noodles, soaked for 15 minutes and drained
  15. 2 scallions
  16. 1 chili, sliced
  • Cook chicken for 3-4 minutes per side and set aside. Add 2-3 for 5 minutes. Add 4-6 for 1 minute. Add 7-13. Cut chicken into 1in pieces and add back to pot. Bring to a boil and simmer covered for 15 minutes.
  • Add noodles and simmer covered for 5 minutes. Add 15-16 and serve.


Korean shrimp and scallion pancake

Omit shrimp and whisk garlic and sesame into batter to make vegetarian

Serves 2

  1. 105g flour
  2. 21g cornstarch
  3. 1/4tsp salt
  4. 5 cloves garlic
  5. 2 eggs
  6. 2/3 cup ice water
  7. 2tb oil
  8. 6 scallions, sliced lengthwise
  9. 7oz shrimp
  10. 1 chili, sliced
  11. 1tsp sesame seeds, toasted
  12. 2-1/2tsp sesame oil
  13. 2tb soy sauce
  14. 1tsp rice vinegar
  • Mix 1-3, 2 cloves garlic and 1 egg. Whisk in water until consistency resembles heavy cream; some water may remain.
  • Heat oil in a 8in or 9in pan and pour in 2/3 of batter. Smooth surface, lay down scallions and add 9-11, 2tsp sesame oil and remaining garlic. Whisk remaining egg in remaining batter and drizzle over top. Cook for 3-4 minutes, flip, and cook another 3-4 minutes. Whisk remaining ingredients together and serve.

Sweet glazed potatoes

Serves 4

  1. 2 cups water
  2. 1/3 cup soy sauce
  3. 5tb honey
  4. 4tb unrefined sugar
  5. 1tb mirin
  6. 1/4in ginger, grated
  7. 1 clove garlic
  8. 1tb oil
  9. 1lb baby new potatoes
  10. 1tb sesame oil
  • Bring 1-8 to a boil, add potatoes, cover and boil for 1 minute. Remove cover, lower to a simmer and cook until all but 2tb liquid is evaporated. Toss with sesame oil and serve.