And please listen to this. It brings tears to my eyes every time.
Monthly Archives: July 2010
The title of this post was born out of this thought process: Dandelion greens, dandelions in my front yard, rubbing a dandelion on my chin, looking like I rubbed butter on my chin, butter face. A peek into my psyche, ladies and gentlemen. I know. Terrifying.
Anyway… I mentioned a few posts ago that my boss gave me a boat load of greens, including the now identified rainbow chard and dandelion greens. Should you come across dandelion greens at your local farmers’ market, do not let those little yellow petals deter you! This is a spicy, strong-tasting green and it is delicious. Below, a few suggestions on how to eat them:
With over-easy eggs on toast, with TONS of parmesan cheese and plenty of salt and pepper. [This is my take on Serious Pie’s Guanciale, Soft egg, and Arugula pizza: I swear it had dandelion greens in place of arugula when I ate it in January]
To liven up ANY sandwich. My boring ham and swiss on white bread was enlivened today with some crispy leaves of dandelion greens and a smear of spicy mustard.
In a salad with crisped up chunks of bacon (lardons, if you’re fancy… and I am) and vinaigrette.
Sauteed in a pan with a little garlic and some spicy sausage, and a pinch of red pepper flakes.
The key to dandelion greens is that they have a very strong, sometimes acrid, flavor and they need additionally strong (but contrasting) flavors to make them work, i.e. ham and swiss, garlic, spicy sausage, etc.
Bon chance, mes petits choux!
It’s always a good-eats weekend when Giuseppe is in town. He is such an incredible cook, and when you ask him for the recipe he almost can’t tell you because it’s all in his brain. I have oodles and oodles of respect for cooks that can just smell and taste when something is right. And oh man… was this right.
*Please note that this is a dish you HAVE to watch over, taste and smell. It takes some intuition! Just trust yourself.
On the menu:
Malaysian chicken over rice
6 chicken breasts
1 Tbsp sesame oil
1/4 cup green onion (scallion or Asian), just the green part
2 cups broccoli, frozen or fresh
1/4 cup unsalted natural peanut butter
1 Tbsp tamarind sauce
2 Tbsp fresh ginger, finely chopped
2 Tbsp garlic, finely chopped
1 Tbsp Sriracha
1 cup light coconut milk
1/2 cup snow peas
1/2 cup carrots
2 Tbsp Asian basil
2 Tbsp lemon grass
Salt to taste
3 cups roasted basmati rice [you can buy this already roasted, or roast it yourself in the oven]
Cut raw chicken into strips and pat dry. In a very large pot (you’ll be making everything but the rice in one big pot) heat the sesame oil over medium/high heat and add the chicken. Cook until the chicken is very lightly browned. Lower the heat to medium. Add onions and cook for another 2 minutes. Add broccoli and cook until the broccoli has just turned bright green, around 2 – 3 minutes. Add peanut butter, tamarind sauce, ginger, and garlic and cook until incorporated with other ingredients, around 2 minutes. Add coconut milk. When the chicken is cooked through (test a piece to check for pink inside), add the snow peas, carrots, basil, and lemongrass. Stir well and let simmer until the basil and lemongrass are fragrant.
The rice will take about 45 minutes, so best to start it at the beginning of prep.
Serve the stew over the rice and watch the faces around your table light up with glee.