Mom Leuang Neuang’s Famous Satay


I have no idea who Leuang Neuang is , or who’s mother she is , but , lucky for all she has a fabulous Satay recipe , courtesy of David Thompson . This recipe can be prepared with chicken or pork , both works really well and served with a chilli and shallot sauce or , more traditionally peanut sauce .

Photograph by Ashish Mahtani

 David Thompson
6 oz Pork or chicken
1/2 cup coconut cream ( I like Savoy brand)
1 tsp turmeric powder
1 tbs condensed milk
1 tbs palm sugar
pinch of white sugar
2 tbs fish sauce
a little Thai whisky – Mekong or Santip or Burbon
12 to 16 bamboo skewers , soaked in water for 1 hour

PASTE
4 tbs chopped red shallot
pinch of salt
3 tbs ground roasted peanuts
1 tbs coriander seeds , roasted
1 tsp cumin seed , roasted

SAUCE
5 to 6 long chillies , deseeded and rinsed
Pinch of salt
3 red shallots , peeled and chopped
1/2 cup white vinegar
1 to 2 tbs superfine sugar

First make the paste : gradually pound the ingredients together using a pestle and a mortar, adding one by one , until smooth ( I use a mini food processor ).
Cut meat into strips about 2 “x1” .
Mix paste with Coconut cream ,turmeric , condensed milk , both sugars , fish sauce and whisky , and work this marinade into the meat until absorbed . Put aside for a few hours .

SAUCE
Puree chillies and salt with shallots . Season with vinegar and sugar to taste: the sauce should be sweet , sour , hot and salty.
Thread 3 pieces of meat onto each bamboo skewer , pushing down tightly . Repeat until all meat is used . Grill over charcoal, sprinkling the satays with any excess marinade as they cook . Serve with a bowl of sauce on the side.

Cajun fried rice


Ever wonder what to do with leftover cooked rice? The best idea is fried rice ,ofcourse…think Chinese or for a refreshing spicy one pot meal try Cajun. This is a quick ,colorful and delicious.

Makes 5 cups

Source Cuisine.

1 cup chicken breast , cubed into 1 inch pieces

1 cup Kielbasa or andouille sausage , bias cut

1 tsp paprika

1 tsp kosher salt

1/2 tsp cayenne

1/2 tsp dried thyme leaves

8 oz large shrimp, peeled and deveined

1/2 cup yellow onion , diced

1/2 cup green bell pepper,diced

1/2 cup celery ,diced

3 cloves garlic ,minced

2 tbs low sodium chicken broth

2 tbs dry sherry

2 tbs fresh lemon juice

Several dashes Tobasco sauce

1/2 cup diced Roma tomatoes (about 2)

2 cups cooked ,cold white rice

 

4 scallions ,bias cut

1/4 cup chopped fresh parsley.

Toss chicken and sausage with paprika ,salt , cayenne and thyme. Heat 1 tbs oil in a 14 inch non stick skillet over high heat. Add meats and stir fry 5 minutes.Add shrimp and cook about 2 more minutes, until just pink.Remove meats and shrimp ,set aside.

Add 1 tbs oil to skillet and stir fry onion, green pepper , celery and garlic until soft , about 3 minutes. DO NOT OVERCOOK . Stir constantly to prevent scorching.

Pour in  chicken broth ,sherry , lemon juice and tobasco, stir to coat and simmer for 2 minutes . Add diced tomatoes , reserved meat and shrimp (plus accumulated juices) and salt to taste. Stir to combine.

Stir in rice and scallions; continue to stir fry until rice is warmed through, about 2 more minutes ,careful not to overcook the shrimp.

Transfer to a serving platter. Garnish with parsley and serve.

Vegan Red Velvet cake


If there were a buffet of vegan cakes to choose from , I would surely pick the red velvet cake first . With its vibrant red color to the tender crumb from the buttermilk , and , ofcourse the , cream cheese frosting , I can think of no other cake I’d rather start with .

Kelly Rudnicki

Yield one 13 x9 inch cake

1  1/2 sticks dairy free margarine

1  1/2 cups granulated sugar

1 cup dairy free buttermilk ( 1 cup soy or rice milk mixed with 1 tbs white vinegar , let sit 5 to 10 minutes )

1/2 cup silken tofu

1 tbs vinegar

1  1/2 tsp vanilla extract

2 -3 tbs  red food coloring

2  1/4 cups unbleached  all purpose flour

1  1/2 tsp baking soda

1/4 tsp salt

3 tbs cocoa powder

Preheat oven to 350*F and spray a 13 x9 inch glass baking dish with dairy free baking spray . Set aside.

In a bowl of a stand mixer fitted with the paddle attachment , cream together the dairy free margarine and sugar until light and fluffy . In a large glass measuring cup , mix together the dairy free buttermilk , silken tofu , vinegar , vanilla and red food coloring with a wire whisk until combined . Add to margarine and beat on low until throughly incorporated .

In a medium seperate bowl , combine flour , baking soda , salt and cocoa powder with a wire whisk . Add this mixture to the margarine -buttermilk mixture and stir on low until slightly combined . Scrape down the sides of the bowl and increase the mixer speed to medium high . Beat for about 2 minutes , making sure the red food coloring is evenly distributed throughout the batter .

Pour the batter into the prepared dish and bake for 30 to 35 minutes , or until a toothpick tester comes out clean . Cool completely in the dish on a wire rack .

Frost with dairy free cream cheese frosting , if desired .

Red Velvet Cake on FoodistaRed Velvet Cake

Vegan Emerald Isle Coffee Cake


There is something so comforting about the warmth of cinnamon in coffee cake . This is my sunday afternoon treat , along with a steaming cup of tea , sitting with my husband on a lazy sunday afternoon ….ah happy times . This simple vegan cake is moist and delicious from Kelly Rudnicki , a trusted name in all things vegan .

Kelly Rudnicki

Yield : 1 cake

Photograph by Rahul Mahtani

1/2 cup dairy free margarine , ( I really like Earth Balance )

1 cup granulated sugar

2 Tbs water

1 cup dairy free sour cream

1 tsp vanilla extract ( Neilsen Massy is my choice )

2 cups unbleached all purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 recipe cinnamon filling

confectioners’ sugar for dusting

CINNAMON FILLING

1/3 cup brown sugar

1/4 cup granulated sugar

1 tsp ground cinnamon

In a small bowl . combine all ingredients , mix well.

CAKE

In the bowl of a stand mixer fitted with the paddle attachment, combine the margarine and sugar until light and fluffy . Add water , dairy free sour cream , and vanilla . Beat well.

Preheat oven to 350*F , and spray a bundt pan with dairy free baking spray . In a medium bowl , combine the flour , baking powder , baking soda , and salt with a wire whisk . Add the flour mixture to the margarine mixture , and beat well .Pour half of the batter into the prepared pan , and sprinkle the batter base with half the prepared recipe of cinnamon filling . Add the remaining batter and top with the remaining cinnamon filling . Bake for 40 to 50 minutes , or until an inserted cake tester comes out clean . Cool completely , turn onto a serving platter , and dust with confectioners’ sugar.

Spaghetti Carbonara


Spagetti Carbonara is almost like the cook’s magic trick . Whenever I am rushed for dinner this with a simple salad and viola , dinner’s on . The thing about Carbonara is simplicity is its charm . A silky ,eggy sauce , with or without bacon ….just delicous !

Tyler Florence

Photograph by Rahul Mahtani

Serves 4

Kosher salt

Extra Virgin Oil

8 bacon slices , cut crosswise into thin strips

1 onion chopped

4 large eggs

6 TBS heavy cream

1/4 cup freshly grated Parmigiano -Reggiano cheese

1 lb spaghetti

cracked black pepper

1/4 cup chopped fresh flat leaf parsley

Bring a big pot of salted water to a boil for the spaghetti.

Heat olive oil in a skillet over medium heat . Add the onion and bacon and cook 7 to 8 minutes , until the onion is caramelized and the bacon is crisp . While that’s going , crack the eggs into a big serving bowl . Add the cream and cheese and whisk . Scrape the bacon and onion into the bowl along with the cooking fat .

By now the pasta water has come to a boil . Throw in the spaghetti and give it a stir to seperate the strands ; cook 8 to 9 minutes , until al dente . Scoop out about 1/4 cup of the pasta cooking water and add that to the bowl with the bacon and eggs . Then drain the spaghetti , add it to the bowl , and give everything a toss . Invert a plate on top of the bowl to hold in the heat and let the pasta set for 5 minutes .

Remove the pate , toss in some salt and some cracked black pepper and the parsley , and boom , you’ve got spaghetti Carbonara !

Pan Fried Lamb Chops with Harissa


Lamb chops are a favorite in my family and I am always looking for new ways to shine light on gamy tasing meat . Harissa , is a spicy  Middle Eastern condiment which , in this interpretaion includes store bought roasted red peppers , just a delicious addition . I always keep this sauce on hand to serve with other grilled meats and vegetables .

Tyler Florence

Photograph by Rahul Mahtani

Serves 4

HARISSA

1tsp cumin seeds

1 tsp coriander seeds

1 tsp caraway seeds

1 small jar roasted red bell peppers , drained

2 garlic cloves

3 small fresh red chiles , chopped

1 tsp kosher salt

3 TBS extra virgin olive oil

Juice of 1 lemon

4 TBS extra virgin olive oil

12 fat lamb chops

Kosher salt and freshly ground pepper

HARISSA

Gather the cumin , coriander and caraway in a small skillet and toast over low heat until fragrant . Then grind to a powder in a spice mill or clean coffee grinder . Put the roasted bell peppers into a food processor along with the ground spices , garlic , chiles , salt , olive oil and lemon juice and pulse to puree.

When ready to eat , heat 2 TBS olive oil in each of 2 large skillets over medium heat . Sprinkle the chops on both sides with salt and pepper . Put the chops in the pan and sear for about 2 minutes on each side to brown . Serve chops with the Harissa.

Buttermilk Scones


These scones from John Baricelli’s wife , Veronica have the perfect balance of sweet and savory . They are light and flakey , so ideal for tea time or a sandwich . Luckily for me , they do not contain eggs , and I have not tested them substituting butter for something like Earth Balance , so I am not sure if they would be suitable for vegans . Once the dough is prepared , they are easy to freeze just before baking . Place them on a baking tray , well covered with plasic wrap into the freezer , once frozen the scones maybe stacken in a resealable freezer bag and frozen up to 1 month . Follow the baking instructions when ready to bake , do not thaw please !

John Barricelli

Makes 12

2 cups all purpose flour, plus more for dusting

2 TBS sugar

1 TBS baking powder

1 tsp coarse salt

1/2 tsp baking soda

6 Tbs ( 3/4 stick ) cold unsalted butter , cut into small pieces

3/4 cup buttermilk

Line a baking sheet with parchment paper ;set aside

In a large bowl , whisk together the flour , sugar , baking powder , salt and baking soda.

Work butter into dry ingredients with your fingers until the mixture resembles coarse crumbs . Add  1/2 cup of buttermilk and fold with a rubber scraper or your hands until the buttermilk has been absorbed . Then continue adding buttermilk , 1 tbs at a time , just until the dough comes together and there are no dry patches .

Turn out the dough onto a lightly floured surface . Divide the dough into 2 balls and pat each ball into a 7 inch disk , 3/4 to 1 inch thick . Use a bench scraper or a sharp knife , cut each disk into 6 equal wedges . Place the wedges on the prepared baking sheet and chill for 1 hour .

Set the oven rack in the middle position and preheat the oven to 400 *F.

Bake , rotating the baking sheet about  2/3   of the way through , until the scones are puffed and golden brown and the bottoms are lightly browned , 16 to 20 minutes .

Cool on the baking sheet on a wire rack for 10 minutes . Using a metal spatula , transfer to a rack to cool.