Claire | sel et sucre

Japanese Curry

Posted on May 16, 2012May 16, 2012 by Claire

japanese curry

Japanese curry is an interesting phenomenon – traditional Indian curries twisted their way through the British to Japan and beget this now widely popular dish. Usually served over rice (or sometimes noodles) and often called “curry rice” as a result, Japanese curry adds extra sweetness over its predecessors (from a grated apple in this recipe – sometimes raisins are also added) and is thickened with a flavorful roux. I can’t help but love every incarnation of curry, from Thai to Indian to British, and Japanese curry is no exception. Usually made with humble potatoes, carrots, and peas, I like to switch out the potatoes for cauliflower and add in mushrooms and chickpeas, resulting in a variety of flavors and textures, as well as quite a lot of food.

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3-2-1 Stir Fry

Posted on May 14, 2012May 14, 2012 by Claire

3-2-1 stir fry

So you’ve probably heard that pound cake was thus named because it was once made from a pound of butter, a pound of flour, and a pound of sugar? Similarly, Cantonese 3-2-1 sauce is a recipe in a name. Only, unlike pound cake, this is a recipe I use regularly. Three parts soy sauce, two parts oyster sauce, and one part sesame oil yield this amazing basic sauce, full of umami and perfect for stir fries. I’ve mentioned my obsession with umami on here before, right? Officially recognized as one of our basic tastes (the others being sweet, sour, salty, and bitter) just 27 years ago, it’s that rich hearty flavor that makes steak, mushrooms, tomatoes, and cheese so addictive.

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Candied Kumquats

Posted on May 11, 2012May 10, 2012 by Claire

candied kumquats

Kumquats, if you’ve never had them, are a citrus fruit about the size and shape of grapes. Unlike other citruses, you can eat the peel of a kumquat, and in fact, the peel is pleasantly sweet while the flesh itself is quite tart. These flavors make kumquats great for eating straight, but they’re even better when candied. The basic formula for candying citrus is easy – water, sugar, and fruit. But I’ve changed things up a little here for this recipe. Brown sugar and bourbon add extra sweetness and depth while a dried chile lends a little kick. The result is complex and delicious.

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Smoked Duck

Posted on May 9, 2012May 8, 2012 by Claire

smoked duck

I’m an ambitious person. Ever since I was a kid, I’ve always dreamt big in everything I do. When people asked me what I wanted to be when I grew up, I said “the president” just because that was the biggest job I knew. My ambition’s a lot more focused now. And cooking is one of the areas where I’m always trying to push myself. So when the idea of smoking a whole duck popped into my mind, I knew I had to do it. It required me to transform my (roommate’s) grill into a smoker, not an easy feat for someone who’s barely even worked the grill before (embarrassing, I know), but I did it (I used this Simply Recipes tutorial, by the by), and it worked wonderfully.

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German Red Cabbage

Posted on May 7, 2012May 6, 2012 by Claire

german red cabbage

Although I often focus on main dishes (especially one pot meals), there’s a lot of value in being able to provide the perfect foil to your piece de resistance. This recipe is simple, but cooking shredded red cabbage for over an hour with vinegar, sugar, apples, and a few key spices makes for a delicious side. I ate this tangy sweet cabbage alongside a simple combination of sausage and white beans, and I think it would serve as a good complement to any kind of beans or any kind of pork. The vibrant purple of the resulting dish also makes it an easy way to provide a often much-needed visual pop to a meal.

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Red Lentil Dal

Posted on May 4, 2012May 3, 2012 by Claire

red lentil dal

Back when I still ate meat regularly, my dad insisted on taking me to a highly recommended South Indian restaurant with an entirely vegetarian menu. I was skeptical that these dishes could live up to my favorite North Indian chicken and lamb dishes, but soon all thoughts of meat had left my mind as I eagerly dove into a veritable feast of curries, chutneys, raitas, masala dosa, and a mango lassi to top it all off. And the dals! These mysteriously delicious lentils, so different from what I was used to. Cooked until falling apart and heavily fragrant with spices. Here is my take on a red lentil dal (or masoor dal), in homage to one of my first realizations that vegetarian food could be just as tasty as its meaty counterpart.

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Cauliflower Rice

Posted on May 2, 2012May 1, 2012 by Claire

cauliflower rice

Maybe you’ve already heard of cauliflower “rice,” but maybe not. The idea is to recreate the texture and flavor of rice using grated cauliflower. Seems strange, and I’ll admit to having been skeptical for a long time after first hearing the concept. But I finally tried my hand at it, and not only does this make for an amazing rice substitute when you need something to soak up a curry or stew, but it’s also quicker and more foolproof than cooking rice. I actually found myself preferring the ways in which this cauliflower rice differs from real rice – the slight toastiness lent from pan frying and the slight variety in sizes (unlike uniformly sized rice kernels, the grated cauliflower (depending on how you grate it) has some slightly larger and slightly smaller pieces).

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Garam Masala

Posted on April 30, 2012April 30, 2012 by Claire

garam masala

I know I post a lot of spice mix recipes, but they’re really an easy way to get the most flavorful food out of your kitchen. The same basic spices (which will stay good for years when stored whole) can be recombined into many distinct mixes. Garam masala is one of my favorites. A staple of North Indian cuisine, the recipes can vary widely from one household to the next, but always involve some “warming” spices (such as cinnamon, cloves, nutmeg, and black pepper). So this is a great mix to adjust exactly to your liking, whether its changing the proportions, omitting some ingredients, or adding others (allspice, star anise, or a couple bay leaves would all fit nicely here); I like mine a little heavy on the cumin and chili peppers.

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Crab and Avocado Salad

Posted on April 27, 2012April 27, 2012 by Claire

crab and avocado salad

I’m constantly looking at new recipes. I keep a list of all the ones I hope to one day cook, and some recipes, I get to in a couple days or weeks. But some recipes linger on the list for months or even years. Recipes that I added even though they seemed complicated, recipes that I keep skipping over because they feel outside my skill range, some even that I’ve tried and failed in the past. My most satisfying cooking moments are always when I manage to successfully tackle one of those recipes (like my char siu bao). This crab and avocado salad has been sitting on my recipes list for three years.

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Vegetarian Feijoada (Brazilian Black Bean Stew)

Posted on April 25, 2012April 24, 2012 by Claire

vegetarian feijoada

If you are Brazilian or have been to Brazil and eaten authentic feijoada, let me apologize right now. Traditionally, feijoada is a stew of black beans with a variety of cuts of meat, so I’m sure I am being completely blasphemous by creating this vegetarian version. In place of the meat, I’ve used mushrooms and quinoa (a new favorite of mine) to add a variety of textures and flavors. If you’re like me and not totally vegetarian (I eat mostly vegetarian for health and cost reasons), feel free to use beef broth in place of vegetable broth and bacon fat in place of olive oil to add a little extra heartiness and smokiness, but you should also fare just fine without it.

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