Cooking for Two (28 page)
2.
Toast the seeded ancho halves in a clean, dry skillet set over medium-high heat for 2 minutes, or until very fragrant, turning once. Be careful—the oils will volatilize and can burn your eyes. Remove the chile from the pan, finely chop it, then set it aside.
3.
Brown the ear of corn over an open gas flame, holding it with a pair of tongs; or place it on a baking sheet 4 to 6 inches below a preheated broiler. The kernels may pop, so stand back. Once the ear is lightly browned, slice off the kernels and set them aside, discarding the cob.
4.
Melt the butter in a medium saucepan set over medium heat. Add the onion and cook for 3 minutes, or until golden, stirring frequently. Add the chopped chile, the reserved corn kernels, and the dried apple. Continue cooking for about 2 minutes, or just until the apples pieces soften; then stir in the beans, tomato, and chives. Cook for 30 seconds, stirring constantly, then pour in the stock. Bring the mixture to a boil, scraping up any browned bits in the pan; then reduce the heat to low and simmer, uncovered, for about 30 minutes, or until thickened, stirring often to avoid sticking.
5.
Meanwhile, preheat the broiler. Place the reserved pork tenderloin on a lipped baking sheet or the broiler rack set 4 to 6 inches from the heat source. You can cover either pan with aluminum foil to ease cleanup. Broil for 6 minutes, turn, then broil for 6 more minutes, or until browned and an instant-read thermometer inserted into the thickest part of the tenderloin reads 155°F. Remove from the broiler and tent with foil. Let stand at room temperature before carving.
6.
To serve, season the bean mixture with salt and pepper. Slice the tenderloin into ¼-inch rounds. Divide the bean mixture between two plates, mounding it in the center of each; top each with half the pork slices. Serve immediately.
HINESE
M
INCED
P
ORK AND
S
OUR
B
EANS
makes2 servings
T
his Szechwan classic is a vinegary, fiery farrago of long beans and pork. Choose Chinese long beans that are dull green, without withered edges or brown spots. Serve this entrée over white or brown rice, noodles of any variety, or wilted greens.
2 cups rice vinegar (see page 12)
| 2 tablespoons peanut oil 2 medium garlic cloves, minced 1 tablespoon peeled, minced fresh ginger 1 teaspoon red pepper flakes ½ pound ground pork 2 tablespoons soy sauce (regular or low-sodium) |
pound Chinese long beans, trimmed and sliced into ¼-inch pieces (about 1½ cups), or1.
Bring the vinegar to a boil in a medium saucepan set over medium-high heat. Add the beans, cover the pan, and cook for 2 minutes. Drain the beans in a colander set in the sink, but do not rinse them.
2.
Heat the oil in a wok or medium high-sided sauté pan set over medium-high heat. Add the garlic, ginger, and red pepper flakes; stir-fry for 1 minute, tossing constantly. Crumble in the ground pork and stir-fry for 4 minutes, tossing constantly. Add the beans and cook for 1 minute. Stir in the soy sauce, cook for an additional 30 seconds, and serve.
AMB
-S
TUFFED
B
ELL
P
EPPERS
makes2 stuffed peppers
H
ere’s a Greek twist on the family classic, with pine nuts, dill, and ground lamb. Choose bell peppers of any color but with wide bottoms, preferably in four well-defined lobes, which will help them stand up in the saucepan while they’re baking.
2 tablespoons pine nuts ¾ pound ground lamb 1 medium shallot, minced 3 tablespoons chopped fresh dill, or 1 tablespoon dried dill 3 tablespoons white rice 2 tablespoons currants 1 teaspoon tomato paste (see page 14) 1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley | 1 teaspoon grated lemon zest ½ teaspoon salt ½ teaspoon freshly ground black pepper 2 large bell peppers (about 8 ounces each) One 8-ounce can tomato sauce ¼ cup water 1 tablespoon olive oil ½ teaspoon lemon juice |
1.
Position the oven rack in the middle of the oven and preheat the oven to 350°F. Meanwhile, toast the pine nuts in a small, dry skillet set over low heat for about 4 minutes, or until lightly browned, tossing frequently. Set them aside.
2.
Mix the lamb, shallot, and 2 tablespoons of the fresh dill or 2 teaspoons of the dried dill in a large bowl with a fork, just until the shallot and dill are combined into the meat. Gently mix in the toasted pine nuts, the rice, currants, tomato paste, parsley, ½ teaspoon of the lemon zest, salt, and pepper until combined. Take care not to mix until the meat fibers begin to break down.
3.
Cut the tops of the peppers by slicing down about ¼ inch below the stem. Using a small spoon, preferably a grapefruit spoon, scoop out the seeds and inner membranes but take care not to scrape the walls and thereby weaken the pepper’s structure. Stuff each pepper with half of the lamb mixture. Place the stuffed peppers in a 2-quart saucepan or pot. Set aside.
4.
Mix the tomato sauce, water, olive oil, lemon juice, the remaining dill, and the remaining ½ teaspoon of lemon zest in a medium bowl; pour this mixture over the stuffed peppers. Place the saucepan over medium heat and bring the mixture to a boil. Cover and place the pan in the oven. Bake for 45 minutes. Uncover and bake for an additional 15 minutes, until the sauce thickens and the peppers are tender. Let stand for 5 minutes off the heat before serving.
EA
-R
UBBED
R
ACK OF
L
AMB
with
R
OASTED
P
OTATOES
makes1 rack of lamb
W
e’ve infused a rack of lamb with green tea—it mellows the meat considerably while keeping it moist and flavorful. For even better flavor, coat the rack in the morning, then leave it covered in the refrigerator all day. Take the lamb out of the refrigerator 15 minutes before roasting, so it can return to room temperature.
1 tablespoon green tea leaves, ground to a powder in a spice grinder or with a mortar and pestle; or 1 tablespoon powdered green tea (but not instant green tea) 2 teaspoons ground coriander 1 teaspoon salt | One 1-pound rack of lamb (7 or 8 bones), frenched (see Note) 2 tablespoons canola or other vegetable oil 1 pound red-skinned potatoes, the smallest you can find |
1.
Mix the tea, ground coriander, and ½ teaspoon of the salt in a small bowl. Rub the lamb meat with 1 tablespoon of the oil, then massage the tea mixture into the meat. You needn’t coat the bones. Place the herbed rack in a shallow roasting pan or baking dish, cover with plastic wrap, and refrigerate for at least 4 hours, or preferably for 12 hours, but for no more than 24 hours. Bring the lamb back to room temperature before continuing with the recipe.
2.
Position the rack in the middle of the oven and preheat the oven to 350°F. Bring a medium pot of water to a boil over high heat. Add the potatoes and boil for 5 minutes, or just until they begin to soften on the outside but still have a firm inner core. Drain and immediately toss with the remaining 1 tablespoon of oil and ½ teaspoon of salt.
3.
Heat a flame-proof roasting pan or a high-sided, oven-safe medium sauté pan over medium heat. Add the rack of lamb and brown it on all sides for 3 minutes, turning as necessary. Scatter the potatoes around the pan, then place it in the oven.
4.
Bake for about 20 minutes for rare, turning the potatoes once, until the lamb registers 125°F when an instant-read thermometer is inserted in the thickest part of the meat without touching a bone. For medium-rare, add 3 minutes and roast to 130°F; for medium, add 8 minutes and roast to 140°F. Do not roast lamb to temperatures above 140°F or it will turn leathery. Allow the rack to stand at room temperature for 5 minutes before carving between the bones and separating the chops to serve.
NOTE:
A frenched rack has had the fat, cartilage, and some of the meat pulled back from the ribs themselves, thereby separating them and leaving a round “eye” of meat along the bottom of the bones. In the United States, most racks of lamb are sold frenched. If for some reason yours isn’t, slice between the bones to the rounded eye of meat, then clear away the material between the bones by shaving it off the bone, being careful not to splinter the bones as you pull your knife across them. Or ask your butcher to french the rack for you.
Substitute 1 pound large, peeled, yellow-fleshed potatoes, such as Yukon Gold, for the red-skinned potatoes. Use a melon baller to scoop perfectly rounded balls out of the flesh. There is some waste, but the final presentation is quite dramatic. In fact, you can use this technique for any recipe that calls for small “new” potatoes.
