Thursday, November 11, 2010
Thank you Lesley Blackner for helping me to decide what to fix for dinner last night
I have a pretty good collection of them since Emily and I used to have vegetarian summers when Emily, Ryan and I spent their school vacations in North Florida without William around to complain about the lack of meat.
1 cup smooth peanut butter
1/3 cup soy sauce
1/2 cup hot pasta water
2 tablespoons chopped peeled fresh ginger
2 medium garlic cloves, minced
2 tablespoons rice-wine vinegar
1 1/2 tablespoons Asian sesame oil
2 teaspoons honey
1 teaspoon dried hot red pepper flakes
1 lb dried linguine or spaghetti
4 scallions, thinly sliced
1 red bell pepper, cut into 1/8-inch-thick strips
1 yellow bell pepper, cut into 1/8-inch-thick strips
1 small head of broccoli cut into florets and steamed
Purée dressing ingredients (except the pasta water ) in a blender until smooth, about 2 minutes, then transfer to a large bowl.
Add the scallions, bell peppers, and broccoli to dressing.
Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Reserve a cup of the pasta water for the 1/2 cup water to add to the sauce plus a little extra to thin the sauce if necessary. Add the hot pasta water to the sauce. Drain pasta in a colander and add to the bowl with the sauce. Toss to combine and serve immediately.
Soy Sauce Chicken
1 small chicken - 3 to 4 pounds
1 cup soy sauce
3 cups water
3 tbsp sherry
1 tbsp sugar
1 bunch chopped scallions
8 slices of ginger
4 cloves garlic, peeled and smashed
Put all of the ingredients except the chicken in a small heavy pot. You want the pot to be small enough so that the chicken fits in the pot with the liquid reaching at least halfway up the chicken.
Bring the sauce to a boil.
Place chicken in liquid and continue to boil over high heat, covered, for 15 minutes.
Turn off heat and let chicken sit in liquid, covered, 20 minutes.
Remove the chicken from the cooking liquid and place in a roasting pan and roast 15 to 20 minutes at 500 degrees.
To reuse the poaching liquid, strain the sauce and keep in the freezer until the next time. Just add fresh ginger, garlic and scallions the next time you use it.