Thai-Style Chicken Legs is a fantastic summer recipe. Flavored with cilantro, garlic and fish sauce, and then cooked on a grill, this is one of the dinners that I look forward to when the weather gets warm and sunny. Cilantro looks great in the grocery store this time of year, too. It can be sort of hit and miss in the fall and winter. Since this recipe only calls for one quarter cup of chopped cilantro, it also works well in a “week of cilantro,” in which I plan multiple recipes in one week that call for cilantro in order to waste less of it. Searching this blog for the term “cilantro” will give you a selection of recipes to consider when menu planning.
If you don’t have a grill, or simply don’t want to go to the trouble of using your grill, you can also bake this in your oven, although I will say the grilled flavor adds something special to the final product. The blogger who wrote this recipe recommends serving the chicken with her mango slaw, which we’ve tried and is tasty, but grilled corn on the cob is nice too, and a bit simpler.
Classic Cold Soba makes a great summer dinner as the noodles are served room temperature or even cold. We like to serve the noodles with sliced leftover roast pork, such as leftover Spiced Pork Tenderloin with Maple Chipotle Sauce. Steamed Edamame makes a nice accompaniment as well. To find the soba noodles, the dashi kombu and the bonito flakes that the recipe requires, you will probably have to venture to an Asian grocery. Once you have them though, they last a long time. We now buy these ingredients in fairly large quantities and always have them on hand. For convenience, I am reproducing the recipe we use here. However, this information has been gleaned from two different sources and combined into one. The first source is norecipes.com and the second is seriouseats.com. I quickly tired of paging through multiple page documents every time I wanted to make this, and so here is a more user-friendly version.
Classic Cold Soba
For the Dashi:
2 C cold water
6 g dashi kombu (a kind of flat seaweed)
15 g bonito flakes
For the Dipping Sauce:
1 1/2 C prepared Dashi
1/2 C Soy Sauce
1/2 C Mirin
1/4 tsp granulated sugar
For the noodles:
1 package soba noodles
Large pot of water, salted liberally
In a small saucepan, combine the cold water and the dashi kombu. On medium heat, bring to a near boil. Remove the dashi kombu. Take off the heat, and add in the bonito flakes. Steep for two minutes. Strain in a strainer lined with a coffee liner or a paper towel.
Measure the dashi to 1 1/2 cups. Rinse out the saucepan and return the dashi to the saucepan. Add the soy sauce, mirin and granulated sugar. On medium heat, bring to a gentle boil. Remove from the heat and set aside to cool.
Bring the large pot of liberally salted water to a rolling boil. Add the soba noodles, stir once, and boil for 5 minutes. Noodles should be tender when done. Remove from the boiling water and put straight into cold water until ready to serve.
Serve noodles with individual bowls of dipping sauce.
Leftover noodles and sauce will keep a few days in the refrigerator, but you should store them in separate containers.
Salisbury Steak with Brown Gravy is a dish that you can’t help but serve with mashed potatoes. That way, you can pour the brown gravy over your entire plate. Can you tell that I’m a gravy lover? This recipe is attributed to Sandra Lee. Since we make Semi-Homemade nothing, it is unusual for us to even try one of her recipes. It came via her short-lived budget show, though, and so it calls for more real ingredients than her recipes typically do. I still feel like I should apologize, though. We do this recipe pretty much as-written. The ground beef we use has a bit more fat, and we use Better than Bouillon roasted beef base instead of prepared beef broth. A dinner with a casual feel, it is still delicious enough that I picked it for my latest birthday dinner.
Basic Buttercream Icing, after nearly 20 years of experimentation, is the frosting recipe that I am finally going to commit to as my favorite. Some recipes call for powdered meringue, which can be difficult to find. Others call for cooking to specific temperatures, which to my way of thinking just increases the number of places where I might potentially screw something up. Still others are easy but make a frosting that is either too dense or too light to be considered decadent. This recipe has none of these shortcomings. It calls for basic ingredients that I can get at my regular grocery and which I keep on hand anyway. It’s nicely fluffy but still rich. The basic recipe makes vanilla frosting, but we easily made it chocolate by adding 2/3 C melted and slightly cooled chocolate chips at the end. Melted chocolate works better than cocoa powder because the powder can make frosting oddly gritty. Try your chocolate frosting on Crazy Cake. Chocolate or vanilla, making your own frosting is tastier, cheaper and more flexible (you can make the amount you actually need) than using pre-made, and you get to lick the beater when you’re through.
Oven Roasted Sweet Potatoes and Onions is truthfully only my second-favorite way to eat sweet potatoes. My very favorite way is a whole sweet potato, rubbed in olive oil, kosher salt and black pepper and then roasted whole. The skin is so thin that you don’t even have to poke holes in it so steam can escape — eventually the skin will start breaking on its own, but it retains more of its steam this way and results in an unctuous dish that I then slather in butter and more salt and pepper. That’s dinner! The caveat to my favorite way is that it takes 45 minutes to an hour, depending on the size of the potato. I don’t always have a full hour to wait for dinner. This recipe is much faster, especially if you cut the sweet potato smaller than the 2-inch pieces that the recipe calls for.
In addition, we have a small oven, and can’t easily fit multiple dishes in the oven at once. Cut smaller than the 2-inch pieces, this recipe will cook up in the amount of time that you are waiting for a roasted chicken or some other large long-roasting item to rest and be ready for slicing.
I adore sweet potatoes, both the lighter-colored ones and the darker red ones that, here anyway, are often labeled as “red garnett yams.” I never had real sweet potatoes growing up; you see, my mother doesn’t like sweet potatoes at all. As a result, the only sweet potato I had ever met was the sweet potato casserole my grandmother made at Thanksgiving — yes, that one: whole marshmallows, corn flakes and canned sweet potato. I even liked that. Nothing, however, can hold a candle to a real sweet potato.
I enjoy this dish leftover for lunch the next day, with a bag of corn chips to provide some texture. Yum!
Monday Morning Potato Rolls and Bread are a bit of a misnomer because we have never ever made them on Monday morning. We haven’t made these as many times as we have made some of the other bread recipes that I have posted, but these are different, having a crustier exterior. Most of the recipes for rolls that we use regularly make pretty soft rolls. When the rest of the food on your table calls for rolls with some texture, these fit the bill nicely. A couple of hours are required from start to finish, so for most families, these rolls are perfect for holidays and weekends.
Khao Man Gai is something that I was first exposed to eating at a food cart downtown. The dish is a simple poached chicken with rice but it’s the sauce that makes it. Typical of Thai food, the sauce is a little bit sweet, a little bit salty, with a zing from fresh ginger and bird’s eye chilies. With this recipe, my ability to eat this dish is not limited to my ability to get downtown for lunch during the week, a rare occurence. Even so, this is a weekend dish, but the fact that the sauce really does freeze well makes things a bit easier to accomplish. In addition, after poaching the chicken, a light chicken broth is left behind. We always save this in the freezer as well. While it doesn’t have as much body as our regular homemade chicken stock, it can be used in many recipes in place of water and in turn add much more flavor.