Friday, March 4, 2016

Black Rice Noodles with Ginger and Chili

From Simply Nigella

2 T. chopped raw blanched peanuts
1 fat clove garlic
2 and 1/2 inch piece fresh ginger, peeled and finely chopped
1 tsp. vegetable oil
2 tsp. Asian sesame oil
2 T. soy sauce
2 T. rice Chinese rice wine
1.5 T. hot sauce, such as Sriracha
2 T. cold water
8 oz. black rice noodles, or soba noodles
2 scallions trimmed
2 T. chopped fresh cilantro, with whole leaves for garnish

Toast the peanuts in a dry frying pan until golden

Put garlic and ginger in a heavy pan with vegetable and sesame oil, heat gently, then increase the heat and let sizzle for a minute before taking off the heat.

Add the soy sauce, Chinese rice wine, hot sauce and 2 T. cold water. Put back on the heat and bring to a bubble, then take off the heat pour into a large bowl to cool.

Cook the noodles, refresh under cold water, drain and toss with the sauce.

Shred scallions, add to noodles, along with the chopped cilantro and most of the peanuts

Dive the noodles between two bowls, and top each with cilantro leaves and the rest of the nuts.


From Gjelina
Good on eggplant and with artichokes and pasta


1 bunch fresh cilantro, stemmed and chopped
1/2 bunch fresh flat-leaf parsley, stemmed and chopped
1 T. dried oregano
1 tsp. smoked paprika
1/2 shallot minced
1/2 cup olive oil
kosher salt
black pepper

1 T. red wine vinegar - add this just before serving

In a medium bowl, combine the cilantro, parsley, oregano, paprika, shallot and olive oil and stir. Let stand at room temp for 20 minutes.

Store in airtight container for up to 3 days. Bring to room temp, season with salt and pepper, and stir in vinegar just before serving.

Preserved Lemons

You can keep these in a glass jar in the kitchen...from Gjelina

12 large lemons, well washed
3 T. coriander seeds
3 T. fennel seeds
2 cups kosher salt
1 dried guajillo chile
6 fresh thyme sprigs
1/2 cinnamon stick, crushed
2 bay leaves, crumbled

Starting at the top of each lemon, cut a deep X into it, stopping about 1/4 inch from the base, so you are left with a quartered lemon held together at one end. Set askide.

In a small, dry pan, toast the coriander and fennel seeds until fragrant and beginning to brown, about 3 minutes. In a medium bowl mix together the salt, toasted spices, chile, thyme, cinnamon stick and bay leaves.

Working over a large bowl, stuff a lemon with a handful of the salt mixture, using your thumb to gently break into the flesh, allowing the juices to run out. Drop this lemon into the bottom of the bowl. Repeat until all the lemons have been stuffed. Pour any remaining salt over the lemons and gently toss.

Carefully pack the stuffed lemons and salt into a 2 quart glass jar with a lid, pressing down so they are completely covered in their own juices. Pour in any juice and seasoning from the bowl. Seal the jar and let sit at room temp until the rinds have softened, 3 to 4 weeks.

Store, tightly sealed, at room temperature for up to 6 months.