Jamie Oliver’s Sweet and Sour Pork

March 26, 2011 at 11:30 am (Asian, balsamic vinegar, basmati rice, black pepper, butterhead lettuce, canned pineapple chunks, cilantro, cornstarch, five-spice powder, fresh ginger, garlic, long-grain white rice, Main Dish, peanut oil, pork tenderloin, Quick Dishes, red bell peppers, red onion, romaine, sea salt, sesame seeds, soy sauce, stovetop, vegetable oil, yellow bell pepper)

Ok, this is easy but it’s a quick one, so you’ll have to concentrate and stay on the ball. Sweet and sour pork is an absolute classic and was one of the first Chinese-style dishes introduced to Britain. I’ve tried to make it fresh, light, and full of wonderful crunch, sweetness, and flavor. I’ve also brightened it up by introducing some lettuce leaves, which add texture and freshness. It’s best to cook this for two–perfect, fast, one-pan cooking for nights in.

Serves 2.

sea salt and freshly ground black pepper
1 C long-grain or basmati rice
1/2 pound pork tenderloin
1 small red onion
1 red or yellow bell pepper (or 1/2 of each)
a thumb-sized piece of fresh ginger
2 cloves of garlic
1/2 – 1 fresh red chile, to your taste
a small bunch of fresh cilantro
peanut or vegetable oil
1 heaped teaspoon five-spice powder
1 t cornstarch
2 – 3 T soy sauce
1 (8 oz) can of pineapple chunks
2 T balsamic vinegar
1 small heart of romaine or 1/2 a butterhead lettuce
2 t sesame seeds
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To prepare:
Bring a pan of salted water to a boil and add the rice.
Cook according to the package instructions.
Drain the rice in a strainer, put back into the pan, and cover with aluminum foil to keep warm until needed.
Halve the pork tenderloin and cut into 3/4″ cubes.
Peel and halve the red onion, then dice into 3/4″ cubes.
Halve the bell pepper, seed, and cut into 3/4″ cubes.
Peel and finely slice the ginger and garlic.
Finely slice the chile.
Pick the cilantro leaves and put them to one side.
Finely chop the cilantro stalks.

To cook:
Preheat a wok or large frying pan on a high heat and once it’s very, very hot add a good lug of peanut oil and swirl it around.
Add the pork and the five-spice powder and toss or stir them around.
Cook for a few minutes until browned then transfer to a bowl using a slotted spoon.
Carefully give the wok or pan a quick wipe with a ball of paper towels and return to the heat.
When it’s really hot, add 2 good lugs of peanut oil and all the chopped ingredients.
Toss or stir everything together and cook for 2 minutes.
Stir in the cornstarch and 2 T of soy sauce.
Let everything cook for 30 to 40 seconds, then add the pineapple chunks with their juice, the browned pork and balsamic vinegar.
Season with black pepper and a little more soy sauce, if needed.
Break apart a piece of pork, check it’s cooked through, and remove from the heat.
Reduce the sauce to a gravy-like consistency by cooking for a few minutes more.

To serve:
Divide the rice and lettuce between 2 bowls or plates.
Spoon the pork, veggies, and sauce over the top and sprinkle with the sesame seeds and reserved cilantro leaves.

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A Complete Meal: Rice and Beans, Green Salad and Banana Flambé

March 26, 2011 at 11:17 am (bananas, brown sugar, butter, butternut squash, canned pinto beans, canola oil, cilantro, Desserts, garlic, green bell pepper, leaf lettuce, lemons, long-grain white rice, Main Dish, onion, orange bell peppers, oregano, pepper, red chile pepper, red wine vinegar, rum, Salad, sea salt, stovetop, vegetable oil, yellow bell pepper)

Recipes by Eric Ripert, Le Bernadin, New York City

Serves: 4

FOR THE BEANS
3 tablespoons canola oil
1 small butternut squash, peeled, seeded and diced (1-inch)
2 cans (12-15 oz) pinto beans, rinsed and drained
fine sea salt and freshly ground pepper

FOR THE RICE
2 cups white rice
3 ¼ cups water

FOR THE SOFRITO
2 tablespoons canola oil
1 small onion, diced
1 red bell pepper, seeded and diced
3 garlic cloves, minced
½ bunch cilantro, chopped
1 teaspoon dried oregano
fine sea salt and freshly ground black pepper
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1. Heat canola oil in a pot over medium heat; add the diced butternut squash and sauté the squash until lightly colored, about 5 minutes.

2. Add the pinto beans and 4 cups of water to the butternut squash, bring the beans to a simmer and let cook over low heat for 20-25 minutes, adding more water as needed. Season with salt and pepper.

3. Place the rice in a bowl and rinse the rice until the water runs clear; drain. In a pot, bring the rice and the water to a boil. Reduce heat to low, cover, and simmer until the water has been absorbed, 12 to 15 minutes. Remove from heat and fluff gently with a fork to separate the grains.

4. Meanwhile, prepare the sofrito. Heat oil in a pan and add the onions and peppers; sweat until limp, but with no color, about 5 minutes. Add the garlic and cook for another 2 minutes. Add the chopped cilantro and oregano; season with salt and pepper. To serve, stir the sofrito into the beans and serve over rice.

FOR THE GREEN SALAD
Ingredients:
• 1 large head green leaf lettuce
• 1 lemon, zest and juice
• 2 tablespoons red wine vinegar
• ¼ cup vegetable oil
• Fine sea salt and freshly ground black pepper

Directions:
1. Thoroughly wash and dry the green leaf lettuce and parsley. Tear the lettuce into “bite size” pieces, no larger than 2-square inches. Place the lettuce and parsley in a large bowl and set aside in the refrigerator.
2. In a small mixing bowl, combine the lemon juice, zest and red wine vinegar. Season with salt and pepper and gradually whisk in the olive oil to make the vinaigrette.
3. Season the greens with salt and pepper. Toss the greens with enough vinaigrette to lightly coat. Serve immediately.

FOR THE BANANAS FLAMBÉ
Ingredients:
• 1 tablespoon butter
• 4 bananas, peeled
• ¼ cup brown sugar
• ¼ cup rum

Directions:
1. Peel the bananas and slice them in half lengthwise.
2. Heat the butter in a large sauté pan and add the bananas, round-side down.
3. Cook the bananas for 2 to 3 minutes on each side turning them carefully so as not to break them.
4. Sprinkle the brown sugar over the bananas and continue cooking.
5. Add the rum and light it. Serve immediately.

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Jamie Oliver’s Yogurt Dressing

January 11, 2011 at 11:13 am (7 ingredients or less, black pepper, extra virgin olive oil, red wine vinegar, salad dressings, sea salt, white wine vinegar)

Jamie Oliver offers a solution to a common diet mistake: salad dressings loaded with calories, fat and preservatives. His yogurt dressing gives you calcium and probiotics from yogurt, and omega-3s from olive oil. At only 43 calories a (2 T) serving, your salad just got the ultimate makeover.

1/3 cup of plain yogurt
2 tbsp of white or red wine vinegar
1 tbsp of extra-virgin olive oil
Pinch of sea salt and freshly ground pepper
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Put everything into a jam jar, put the lid on the jar and shake well.

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Chicken Chow Mein

October 27, 2010 at 3:03 pm (Asian, baby spinach, black pepper, bok choy, boneless skinless chicken breast, chow mein noodles, cilantro, cornstarch, fresh ginger, garlic, limes, Main Dish, peanut oil, Quick Dishes, red chile pepper, romaine, scallions, sea salt, shiitake mushrooms, soy sauce, vegetable oil, water chestnuts)

by Jamie Oliver.

This dish makes use of a tender juicy Asian cabbage called bok choy, which is simple to cook and really tasty. You should be able to find bok choy in your local grocery store, but, if not, a nice heart of romaine (halved) or a handful or two of baby spinach thrown into the wok for the last 2 or 3 minutes of cooking will do the trick.

Serves 2.

a thumb-sized piece of fresh ginger
2 cloves of garlic
1/2 – 1 fresh red chile, to your taste
1 large skinless chicken breast fillet
sea salt and freshly-ground black pepper
2 scallions
a small bunch of fresh cilantro
1 bok choy
optional: 4 shiitake mushrooms
4 oz (2 bundles) chow mein noodles
peanut or vegetable oil
1 heaped teaspoon cornstarch
1 (8 oz) can water chestnuts
2 – 3 T soy sauce
1 small lime
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To prepare:
1. Put a large pan of water on to boil.
2. Peel and finely slice the ginger and garlic.
3. Finely slice the chile.
4. Slice the chicken into finger-sized strips and lightly season with salt and pepper.
5. Cut the ends off your scallions and finely slice.
6. Pick the cilantro leaves and put to one side and finely chop the cilantro stalks.
7. Halve the bok choy lengthwise.
8. If using the mushrooms, either tear into pieces or leave whole.

To cook:
1. Preheat a wok or large frying pan on a high heat and once it’s very, very hot add a good lug of peanut oil and swirl it around.
2. Stir in the chicken strips and cook for a couple of minutes, until the chicken browns slightly.
3. Add the ginger, garlic, chile, cilantro stalks, mushrooms (if using), and half the scallions.
4. Stir-fry for 30 seconds, keeping everything moving around the wok quickly.
5. Add your noodles and bok choy to the boiling water and cook for 2 to 3 minutes, no longer.
6. Meanwhile, add the cornstarch, water chestnuts, and their water to the wok and give it another good shake to make sure nothing sticks to the bottom.
7. Remove from heat and stir in 2 T soy sauce.
8. Halve the lime, squeeze the juice of one half into the pan, and mix well.
9. Drain the noodles and bok choy in a colander over a bowl, reserving a little of the cooking water.
10. Stir in the noodles and bok choy , with a little of the cooking water to loosen if necessary, and mix well.
11. Have a taste and season with more soy sauce if needed.

To serve:
1. Use tongs to divide everything between two bowls or plates, or to lift on to one large serving platter.
2. Spoon any juices over the top and sprinkle with the rest of the scallions and the cilantro leaves.
3. Serve with lime wedges.

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Salted Caramel Bars

July 24, 2010 at 11:00 am (all-purpose flour, butter, cookies, egg yolks, granulated sugar, heavy cream, light brown sugar, light corn syrup, oven, salt, sea salt flakes, stovetop, vanilla)

Sea salt adds a surprising savory touch to creamy caramel.

Prep time: 30 minutes
Total time: 1 hour
Makes 36 squares.

10 T unsalted butter, melted
1/4 C sugar
1/2 t salt
1 egg yolk
1 2/3 C all-purpose flour
Caramel Topping
Sea salt flakes
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1. Heat oven to 350 degrees. Line a 9 x 9″ pan with a strip of foil or parchment, allowing edges to hang over opposite sides.

2. In a bowl, stir together the butter , sugar and salt. Whisk in egg yolk, then stir in flour. Transfer dough to pan and press the mixture evenly into the bottom, building up edges slightly. Prick dough all over with a fork, than freeze 5 to 7 minutes until firm. Bake until light brown, 25 to 30 minutes.

3. Prepare topping and pour evenly over shortbread; cool in pan at least 2 hours. Carefully lift bars from pan using parchment and transfer to a cutting board. Cut into squares and top with sea salt flakes.

Caramel Topping:

In a small, heavy saucepan over medium-high heat, combine 1/2 C unsalted butter, 1/2 C light brown sugar, 6 T light corn syrup, 1 t salt, 2 T sugar and 2 T heavy cream; cook and stir until sugar is dissolved. Bring to a boil. Once mixture bubbles, stir constantly until thickened, 5 minutes. Remove from heat and mix in 1/2 t vanilla. Pour on top of warm or cooled shortbread.

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Goat Cheese and Veggie Pizza

February 12, 2010 at 12:57 pm (baby spinach, balsamic vinegar, cracked pepper, fresh tomatoes, goat cheese, Main Dish, olive oil, oven, parsley, sea salt, Summer, whole wheat pizza crust)

One whole wheat pizza crust (or make your own thin crust)
1 small roll or one big roll of goat cheese
Olive Oil (about 2 Tbsp)
Balsamic vinegar (enough to drizzle)
One large heirloom tomato
½ cup of fresh parsley
1 cup of fresh baby spinach
Sea salt
Cracked black pepper
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To begin, glaze the top and bottom of the pizza crust with olive oil. Use a small brush to spread it evenly across the crust. Crush the goat cheese and spread on top of the crust. Slice the tomato into thin round slices and place on top of the cheese. Place baby spinach on top of the tomatoes. Place chopped parsley on top of spinach and tomatoes. Drizzle with balsamic vinegar and olive oil. Season top with sea salt and cracked black pepper to taste. Bake in an oven heated to 425 degrees and let bake until the crust looks brown along the edges and crisps up. The cheese should look melted. Take out of the oven, cut like a pie and serve.

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Peas with Mushrooms and Thyme

March 29, 2009 at 10:04 am (7 ingredients or less, frozen peas, kosher salt, mushrooms, olive oil, onion, sea salt, Side dish, stovetop, thyme leaves, vegetable oil, white pepper)

Prep Time: 10 min
Total Time: 10 min
Makes: 6 servings

1 tablespoon olive or vegetable oil
1 medium onion, diced
1 cup sliced fresh mushrooms
16 oz frozen peas
1/4 teaspoon coarse salt (kosher or sea salt)
1/8 teaspoon white pepper
1 teaspoon chopped fresh OR 1/4 teaspoon dried thyme leaves
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1. In 10-inch skillet, heat oil over medium heat. Cook onion and mushrooms in oil 3 minutes, stirring occasionally. Stir in peas. Cook 3 to 5 minutes, stirring occasionally, until tender.

2. Sprinkle with salt, pepper and thyme. Serve immediately.

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Baked Spaghetti Squash with Shrimp

March 28, 2008 at 12:59 pm (canned diced tomatoes, extra virgin olive oil, feta, garlic, granulated sugar, jalapeños, kalamata olives, large shrimp, Main Dish, onion, oregano, oven, sea salt, spaghetti squash, stovetop)

Baked Spaghetti Squash with Shrimp

1 spaghetti squash (about 3 pounds), halved and seeded
1 tablespoon extra virgin olive oil
1/2 large onion, chopped (3/4 cup)
3 cloves garlic, minced
14.5 oz can no-salt-added diced tomatoes
1/2 teaspoon dried oregano
1/4 teaspoon red-pepper flakes (optional)
2 oz mild feta cheese, crumbled, divided
8 kalamata olives, halved lengthwise and pitted
16 Chile Sauteed Shrimp, halved lengthwise (about 1 cup)

1. Preheat oven to 350°F. Place squash cut-side down on baking sheet. Bake 45 to 50 minutes until flesh just yields to pressure. Remove from oven and let cool enough to touch.

2. Heat oil in medium heat. Add onion and garlic and saute 5 minutes until softened. Pour in tomatoes (with juice), oregano, and red-pepper flakes (if using) and bring to a simmer. Stir in half of cheese. Reduce heat to medium-low and cook 4 minutes longer.

3. Scrape fork against flesh of cooled squash in long diagonal motions to yield long strands (4 cups total). Add squash, olives and shrimp to tomato mixture. Cook 2 minutes until sauce clings to squash. Crumble remaining cheese over top. Servings: 4 (5 cups total)

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