Early July Pad Thai- the result of a well-stocked pantry

This past week's farm share included bok choy, lettuce, kale, beets and beet greens, radishes, cucumber, zucchini, kohlrabi, herbs (I chose parsley), and cabbage. As I was contemplating the possibilities, I received a text from my son saying that the apartment he was moving into the next day did not have a working kitchen- it was in the middle of being remodeled. Good news-- renovated kitchen for most of his lease. Bad news-- no counters, cabinets or sink! He does have a fridge and a stove. So I offered to put my Personal Chef hat on again and make him some meals that he would just have to reheat through the week until the kitchen can be used. A peek into my pantry, freezer and fridge resulted in:

Pad Thai (enough for 3 or 4 meals)

Brined Pork Chops with Crispy Roasted Potatoes and Braised Kale 

Tilapia with Artichokes, Capers, Tomatoes and Kalamata Olives and Pasta

Really Humongous Bag of Salad 

Honey Mustard Vinaigrette

A lot of the share went into the Pad Thai and, of course, the salad. I used the bok choy, but could have used cabbage instead. The salad included cucumbers, kohlrabi, radishes, and grape tomatoes, and he can add cheese or canned tuna or beans for lunches.

It's been awhile since I did this- it was kinda fun! And I didn't have to go to the grocery store for anything-- it was all from my farm share, pantry, freezer and refrigerator. I love that.

Here's the recipe for the Pad Thai. Mung Bean sprouts are traditional, giving a little extra crunch. I cut the leafy part of the bok choy into strips and didn't actually cook them- just folded them into the hot noodles at the end. And I didn't have fish sauce (aka 'Nam Pla', found in the Asian section of the grocery store), so I used soy and Worcestershire sauce (Worcestershire sauce was originally developed to mimic fish sauce). If you have fish sauce, use 2 tablespoons of that instead. Tamarind Concentrate and Rice Noodles are also pretty easy to find in the Asian section of the grocer. If you can't find Tamarind, you can substitute ketchup; and you can use traditional pasta instead of the rice noodles.

Early July Pad Thai

Tofu or shrimp can be added to this dish—add to the wok before adding all the vegetables. Don’t have a wok? A big, heavy skillet will do the trick (but it’s not quite as much fun).

2 Tablespoons Tamarind Concentrate

3/4 cup boiling water

1 Tablespoon soy sauce

1 Tablespoon Worcestershire sauce

2 Tablespoons brown sugar

1 Tablespoon rice wine vinegar

1 Tablespoon chili garlic sauce OR 1 clove garlic and 1/2 teaspoon red pepper flakes

8 ounces rice noodles

hot water as needed

small head of bok choy

1 kohlrabi bulb

2 medium carrots

2 spring onions or 1/2 bunch scallions

1 medium zucchini

1-inch piece fresh ginger

1 Tablespoon vegetable oil

2 eggs

juice of one lime

garnish (optional): chopped peanuts and sliced scallions

1. Combine the tamarind, water, soy sauce, Worcestershire sauce, brown sugar, vinegar and chili garlic sauce (or garlic and chili flakes).

2. Pour hot water over the rice noodles and leave to soften for about 5 minutes. As soon as they are soft, rinse in cold water so they don’t get too mushy.

3. Peel the kohlrabi and carrots and cut into matchstick-sized pieces. Cut the green leaves off the bok choy and cut them into ribbon strips. Slice the bok choy stalks thinly. Thinly slice the zucchini. Peel and mince the ginger. Slice the onions or scallions.

4. Heat the oil in a wok and add the spring onions and ginger. Stir fry just until fragrant, about 1 minute. Add the carrots, kohlrabi and bok choy stems.and stir fry until just beginning to wilt. Add the zucchini and cook a few minutes more. Push the veggies to the sides of the wok, leaving a well in the middle. 

5. Lightly beat the eggs and pour into the well. When they begin to set, stir until cooked. Add the sauce and toss all together. 

6. Add the drained noodles and stir to combine. Add the bok choy leaves and stir through (the heat of the noodles will wilt the leaves just enough). Sprinkle on lime juice. Serve with peanuts and scallions, if desired.

And here's a recipe for the kale-- very basic.

Basic Braised Greens

This is a very, very basic recipe-- really just a foundation for whatever you are in the mood for. Add a handful of nuts or a little sweetener (honey, agave) for a nicely balanced dish.

1 medium onion

2 Tablespoons oil (canola is fine, but you can use olive oil if you prefer)

1 fat clove garlic

1 large bunch greens

1/4 cup chicken broth or dry white wine

dash balsamic vinegar

1. Peel and slice the onion. Heat the oil over medium heat and add the onion. Cook, stirring frequently, until soft and fragrant.

2. Meanwhile, peel the garlic and mince. Strip the stems off the greens and cut into 1-inch pieces. Wash well, in several changes of water. Leave wet.

3. When the onion is just beginning to change color, add the garlic and the greens. Cook, stirring, for several minutes over low heat until the greens deepen in color. 

4. Add the broth or wine, cover and let cook for 8 to 10 minutes.

5. Remove to a platter and sprinkle on balsamic vinegar.

Have a great week!

Chili. Chicago Chili. Chili Cheese Fries. Tamale Pie. Chili.

I'm still working on the pork, trying to make the most of everything I have-- trying to make this wonderful meat last as long as I can. While the weather shows signs of spring, there is still a nip in the air, and I was inspired to make a big pot of something. This weekend I made chili. My 'leftover' meals will include Chicago Chili (really just chili over pasta) with salad and garlic bread, Chili Cheese Fries  with fresh green beans and Tamale Pie served with a big Caesar salad. But first for the chili.

Basic Chili

2 ounces bacon or ham fat (I used what I trimmed off the roast, and had frozen)

1 onion

2 stalks celery

2 carrots

1 poblano chili pepper

2 fat cloves garlic

6 ounces ground pork

1 32-ounce can tomato sauce

1 can niblet corn or 1-1/2 cups fresh or frozen corn

1 can red kidney beans or 2 cups cooked kidney beans

2 teaspoons ground cumin

1 tablespoon oregano

1 teaspoon ground chipotle chili

1/4 teaspoon cinnamon

kosher salt and freshly ground black pepper to taste

12 ounces dark beer

Preheat the oven to 300 degrees.

1. Dice the bacon or fat and place in a cold, deep, heavy pot or Dutch oven. Turn the heat to medium and let cook slowly until the fat renders out.

2. Meanwhile, peel and dice the onion, trim the celery, carrots, poblano and garlic and dice. Add to the fat and cook, stirring occasionally, until the onion begins to become transparent. Make sure not to brown the vegetables, or they'll bring a bitterness to the dish. If that starts to happen, lower the heat.

3. Crumble the pork and add to the pot. Cook, stirring, until it is no longer pink.

4. Add the tomato sauce. Drain the corn if using canned corn, and drain and rinse the kidney beans if using canned. Add to the pot with all the seasonings. Bring to a simmer.

5. Cover the pot and place in the oven. Cook for 2 hours, checking every half hour. If it is getting too thick, and water (up to 1 cup) and stir before covering and returning to the oven.

6. Remove from oven and add the beer. Stir and cook on the stove, at a low simmer, for 30 minutes. 

7. Taste and correct seasoning with salt and pepper.

8. Serve with grated cheddar cheese, chopped scallions and sour cream

Chicago Chili: Serve over cooked pasta (spaghetti, linguini, fettucini) with lots of grated cheese

Chili Cheese Fries: Make potato fries, either baked or fried (I 'oven fry' mine, tossing cut potatoes in a small amount of oil and baking at 400 degrees for 10 to 20 minutes, depending on how thick you cut your 'fries'). Heat your chili and have grated cheddar cheese ready. Place 1/2 portion of fries on a plate or in a bowl. Add 1/2 a portion of chili and some cheese, repeat with remaining potatoes, chili and cheese. 

Tamale Pie: Preheat the oven to 425 degrees. Make a batch of cornbread batter (recipe below). Heat three to four cups of chili and pour into an 8" pan. Pour the cornbread batter over all. Bake for 20 to 25 minutes.

Cornbread Topping

 3/4 cup cornmeal

1 tablespoon flour

1 tablespoon sugar

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1 egg

1/3 cup milk

1 tablespoon vegetable oil

 Combine cornmeal, flour, sugar, salt and baking powder. Lightly beat the egg into the milk and oil and add to the dry ingredients. Carefully pour over the chili, spreading to the corners. Place in oven and bake 20 to 25 minutes, until cornbread is brown and chili is bubbling underneath.

YUM YUM YUMMY YUM

Bourbon Brined Chops, Sesame Noodles and Mou Shu Pork!

Patty of Springdell Farm

Another week gone with my pork share! With the incredibly lean chops I made Maple Glazed Pork Chops and Bourbon Brined Chops. I  also made Sesame Noodles with Pork and Mou Shu Pork with Cantonese Pancakes.
The Sesame Noodles and Mou Shu are recipes that are very adaptable. Add broccoli, beans, bok choy or whatever you have about to the Sesame Noodles. The key is to slice them very thinly and keep them crisp. Mou Shu is also versatile- don't be intimidated by the long list of ingredients. If you don't have black mushrooms, use fresh shitake mushrooms. If you don't have bean sprouts, use bok choy or cabbage or even green beans.

Bourbon Brined Pork Chops with Bourbon Glaze

For the brine:
3 cups water
1/4 cup kosher salt
1/4 cup brown sugar
one cup bourbon
4 thick pork chops
1. Combine the water, salt and brown sugar in a saucepan and bring to a boil. Let cool to lukewarm and add the bourbon. Add the chops and let brine in the refrigerator for 6 to 24 hours.
2. To cook chops, remove them from the brine and pat dry. Preheat the oven to 350 degrees.
3. Heat a small amount of oil in a heavy skillet and brown the chops until golden – about 4 minutes per side. Remove to a baking sheet and place in oven for 10 minutes. Meanwhile, make the glaze.
For the glaze:
1 small onion or 2 shallots
1 clove garlic
2 Tablespoons butter
1/3 cup bourbon
1/4 cup maple syrup
kosher salt and freshly ground black pepper to taste
1. Finely dice the onion or shallots and finely mince the garlic. Heat the butter in a skillet and add the onion. Saute over low heat until translucent. Turn the heat to high and cook until the onion begins to brown.
2. Add the bourbon, scraping the bottom of the pan to remove all the browned bits. Reduce the heat and add the maple syrup. Cook, stirring, until thickened.
3. Pour over the chops and serve.

Mou Shu Pork

Mandarin Pancakes (below)
Hoisin Sauce
1- 1/2 pound boneless pork
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon light soy sauce
1/2 teaspoon sugar
1/4 teaspoon white pepper
6 large dried black mushrooms
2 scallions
2 tablespoons cold water
1 teaspoon cornstarch
1 teaspoon soy sauce (light or dark)
2 tablespoons vegetable oil
1 egg, slightly beaten
1/2 teaspoon salt
dash of white pepper
2 tablespoons vegetable oil
1 teaspoon finely chopped garlic
2 cups bean sprouts
1/2 cup chicken broth or water

1. Prepare the Mandarin Pancakes, below.
2. Shred pork into slivers. Toss with cornstarch, salt, soy sauce, sugar and white pepper. Cover and refrigerate 30 minutes.
3. Soak the mushrooms in hot water until soft, about 30 minutes. Drain, rinse in water and drain again. Remove and discard the stems and cut the caps into thin slices. Cut green onions into 2 inch pieces. Mix water, 1 teaspoon cornstarch and 1 teaspoon soy sauce.
4. Heat a wok or large skillet until 1 or 2 drops of water bubble and skitter when sprinkled into the wok. Add 2 tablespoons of vegetable oil. Mix egg, 1/2 teaspoon salt and dash of white pepper; pour into wok. Rotate the wok to coat the bottom with egg. Fry the egg until firm, turning once, about 10 seconds. Remove the egg from the wok; cut into thin strips.
5. Add 2 tablespoons of vegetable oil to wok. Add the garlic and stir-fry until brown. Add the pork and stir-fry until no longer pink. Add mushrooms and bamboo shoots; stir-fry 1 minute. Stir in chicken broth; cook and stir 2 minutes. Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds. Add green onions and egg strips. Cook and stir 30 seconds.
6. To serve, each person takes a pancake and spreads it with hoisin sauce, then spoons about 1/4 cup pork mixture into center. Fold two opposite sides over filling, overlapping edges about 1/2-inch in center. Fold one unfolded edge over folded sides to form a pocket.
Mandarin Pancakes:
2 –1/2 cups all-purpose flour
1 cup boiling water
sesame oil as needed

1. Mix the flour and water with a fork until dough holds together. Turn dough onto lightly floured surface and knead until smooth, about 8 minutes. Shape the dough into an 8-inch roll (like the ‘snakes’ you used to make with playdoh). Cut the roll into eight 1” slices. Cut each slice into halves. Cover the pieces of dough with plastic wrap to keep them from drying out.
2. Shape each of 2 pieces of dough into a ball. Flatten slightly and then roll each ball of dough into a 4” circle on a lightly floured surface. Brush the top of one circle with sesame oil; top with remaining circle. Roll each double circle into a 7-inch circle, sprinkling the surface with flour sparingly, as needed. Repeat with remaining pieces.
3. Heat an ungreased skillet over medium heat until warm. Cook one circle at a time, turning frequently, until the pancake is blistered with air pockets, turns slightly translucent and feels dry. Do not overcook the pancake or it will become brittle. Carefully separate the 2 pancakes. Repeat each step with remaining circles.

Szechwan Noodles with Sesame Sauce

1/2 cup (or more) water
1/2 cup smooth sesame tahini
2 Tablespoons smooth peanut butter
1/4 cup soy sauce
2 tablespoons balsamic vinegar
1 tablespoon chili-garlic sauce
5 garlic cloves, minced
1 pound fettuccini
2 tablespoons canola oil
1 large pork chop
1 red bell pepper
1 large carrot
2 to 3 scallions
1/4 cup chopped peanuts
2 tablespoons toasted sesame seeds

1. Peel and mince the garlic and chop the peanuts. Slice the pork into thin slivers. Cut the bell pepper and carrot into matchstick slices. Finely chop the scallions.
2. Mix 1/2 cup of water, tahini, peanut butter, soy sauce, balsamic vinegar, chili-garlic sauce and minced garlic in medium bowl to blend well (sauce will be thick). Set aside.
3. Cook the noodles in a large pot of boiling salted water until just tender but still firm to the bite, about 6 minutes. Drain and rinse under cold water. Toss the noodles with one tablespoon of oil in a large bowl.
4. Saute the pork strips in the remaining tablespoon of oil until no longer pink.
5. Add the bell pepper, carrot and pork to the noodles. Toss with enough peanut sauce to coat. Sprinkle with scallions, peanuts and sesame seeds.

Next week: What I did with a huge ham steak!