Issue 198 | Saveur

Sour Cherry Crumble

Stacy Adimando — Mon, 10 Jun 2019 13:03:47 +0000

Photography by Brian Klutch

Whether you call it a crisp or a crumble, this easy recipe from Stacy Adimando requires just a baking dish and a few bowls. Delicious right after it cools, sour cherry crumble is arguably even better the next day for breakfast. Using natural cane sugar—which is less refined and slightly coarser—helps keep it from being overly sweet.

Featured in: Sour Cherries Are Summer’s Greatest, Most Fleeting Gift.

Yield: 8

Time: 1 hour 45 minutes

Ingredients

For the crumb:

1 cup all-purpose flour
¹⁄₂ cup firmly packed light-brown sugar
2 Tbsp. natural cane sugar
¹⁄₂ tsp. ground cinnamon
¹⁄₂ tsp. kosher salt
9 Tbsp. (41/2 oz.) unsalted butter, cut into medium cubes

For filling and serving:

8 cups fresh sour cherries (about 2 lb. 12 oz.)
¼ cup tapioca flour (tapioca starch)
¹⁄₄ cup natural cane sugar
1 tsp. pure vanilla extract
Finely grated zest of ½ small lemon
1 pinch ground cinnamon
1 pinch kosher salt
Vanilla ice cream, for serving

Instructions

Make the crumb: In a large bowl, mix the flour, both sugars, the cinnamon, and salt. Add the butter and squeeze the mixture firmly and repeatedly with your fingers, scooping up the bits from the bottom of the bowl until the mixture feels moist and comes together in golf-ball-size crumbles. Cover the bowl with plastic wrap and refrigerate until firm, about 30 minutes.
When ready to bake, set a rack in the center of the oven and preheat to 350°F. Gently pit the cherries, recruiting help as needed, and transfer to a large bowl. Stir in the tapioca flour, sugar, vanilla, zest, cinnamon, and salt.
Quickly transfer the cherry mixture to a 10-inch ceramic baking dish or pie plate. Sprinkle the topping evenly on top to cover the cherries, crumbling it into smaller pieces as you go.
Bake on a foil-lined, rimmed baking sheet until the juices are thickened, syrupy, and bubbling slowly and the top is lightly golden, about 50 minutes. Remove to a wire rack and let cool completely (or nearly). Serve with vanilla ice cream.

The post Sour Cherry Crumble appeared first on Saveur.

Scotch Bonnet Hot Sauce

SAVEUR Editors — Thu, 23 May 2019 18:06:40 +0000

Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna Seman. Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna SemanBY BELLE MORIZIO; FOOD STYLING BY VICTORIA GRANOF; PROP STYLING BY DAYNA SEMAN

While whimsical-looking Scotch bonnet chiles have a flavorful fruitiness, they also pack a capsaicin punch that can easily overwhelm a dish. A fresh, Caribbean-style pepper sauce, tempered with sweet tropical fruit, is a great way to make the most of the fiery peppers. This hot sauce originally ran alongside Korsha Wilson’s guide to traditional Jamaican-style jerk cooking. (If you can’t find coconut vinegar, a staple in Caribbean cooking, white wine vinegar is a suitable substitute.)

Featured in: “Master Jamaican Jerk with Our Definitive Guide.”

Yield: makes about 2 cups

Time: 10 minutes

6 Scotch bonnet chiles, stemmed
2 cups chopped fresh mango
6 garlic cloves, chopped
1 chopped red onion
1 Tbsp. honey
2 tsp. whole allspice berries
1 tsp. mustard powder
¼ cups plus 2 Tbsp. coconut vinegar
Kosher salt

Instructions

To a blender, add the chiles, mango, garlic, onion, honey, allspice, and mustard powder. Pulse to break down the ingredients slightly, then add the coconut vinegar and blend until lightly chunky. Season to taste with salt. Use immediately, or refrigerate in an airtight container for up to 10 days, or freeze for up to 3 months.

The post Scotch Bonnet Hot Sauce appeared first on Saveur.

Grilled Rack of Lamb with Garlic and Herbs

SAVEUR Editors — Fri, 24 May 2019 18:43:19 +0000

PHOTOGRAPHY BY TED + CHELSEA CAVANAUGH

This recipe is adapted from the “lamb lollipops” at Presidents Pub in Washington, Pennsylvania, where the chefs roast local racks of lamb to a tender medium-rare. We find it makes a fabulous holiday feast. On the grill, the ribs pick up a smoky, charred exterior—a perfect contrast to its juicy pink center.

Featured in: “Eating More Lamb Could Change the Future of Appalachia.”

Yield: serves 4

Time: 3 hours 55 minutes

One 2¼-lb. rack of lamb, trimmed and frenched
Kosher salt and freshly ground black pepper
⅓ cups plus 2 Tbsp. extra-virgin olive oil, divided
3 tbsp. coarsely chopped parsley leaves
8 tbsp. garlic cloves, coarsely chopped (¼ cup)
2 tbsp. rosemary leaves
1 tbsp. Dijon mustard
1 tbsp. finely grated lemon zest
1 tbsp. thyme leaves
8 garlic cloves
2 cups mesclun, for serving

Instructions

Marinate the lamb: In a large bowl, season the lamb generously with kosher salt and black pepper. In a blender or small food processor, purée ⅓ cup of the oil, the parsley, rosemary, mustard, lemon zest, thyme, and garlic. Scrape the marinade onto the lamb and rub it all over the surface. Cover with plastic wrap and refrigerate 3–12 hours.
Heat a gas grill on one side to medium-high (alternatively, heat a grill pan over high heat). Grill the lamb meaty-side down on the hot side until the bottom is browned, 6–8 minutes, then flip and cook until browned on the other side, about 5 minutes more. Transfer the rack to the cool side and close the grill. (Alternatively, if using a grill pan, turn the heat to medium and cover with a large heatproof bowl.) Cook, turning once more, until a thermometer inserted into the thickest part of the meat reads 130°F, 15–20 minutes for medium rare. Transfer to a cutting board, tent with foil, and let rest for 10 minutes.
Meanwhile, in a bowl, toss the mesclun with the remaining 2 tablespoons of oil and salt and black pepper to taste, then spread in an even layer over the bottom of a platter.
Transfer the grilled rack of lamb to a plate, tent loosely with foil, and set aside to rest for 10 minutes (the lamb will continue cooking as it rests).
To serve, slice the lamb between the bones to make chops, then arrange atop the bed of mesclun. Pour over any accumulated juices and serve hot.

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Best Jamaican Jerk Chicken

SAVEUR Editors — Thu, 23 May 2019 17:53:06 +0000

Ted + Chelsea Cavanaugh. Ted + Chelsea Cavanaugh

The key to jerk chicken that tastes like it does in Jamaica is to use pimento wood on the grill and make sure your meat gets those dark, crusty edges. This recipe, adapted from Jamaican cookbook authors Michelle and Suzanne Rousseau, includes a grill method and a simpler oven method. Since you won’t be getting any smoke indoors, toast the whole spices in a dry, heavy skillet until fragrant before adding them to the marinade to give the finished dish its characteristic depth. Pimento leaves and wood chips can be purchased online at pimentowood.com.

Featured in: “Master Jamaican Jerk with Our Definitive Guide.”

Time: 2 hours

Ingredients

For the marinade:

6 Scotch bonnet chiles, stemmed and seeded
3 scallions, trimmed and coarsely chopped
¾ cups vegetable oil
¼ cups fresh thyme leaves
2 medium garlic cloves
2 tbsp. strong brewed coffee
2 tbsp. distilled white vinegar
1 tbsp. plus 1½ tsp. whole allspice berries
1 tbsp. plus 1½ tsp. peeled, chopped fresh ginger
1 tbsp. dark Jamaican rum
2 tsp. kosher salt
1½ tsp. molasses
1 tsp. coriander seeds
¼ tsp. ground cinnamon
Pinch freshly grated nutmeg

For the chicken:

One 3–4-lb. whole chicken, butchered into quarters
Pimento branches and pimento leaves, if using grill method
Lime wedges and Scotch bonnet hot sauce, for serving

Instructions

Make the marinade: To a food processor, add the chiles, scallions, oil, thyme, garlic, coffee, vinegar, allspice, ginger, rum, salt, molasses, coriander, cinnamon, and nutmeg. Pulse only until slightly chunky. (You will have about 1⅓ cups.) Reserve one-quarter of the marinade for serving; refrigerate. To a large zip-top freezer bag, add the remaining marinade and add the chicken quarters and turn several times to coat. Seal and refrigerate for 1–2 days.
For the grill method: Gather enough pimento wood chips and pimento leaves to form a base for the chicken, with a few inches of buffer around the sides. Soak the chips and leaves in water for at least 20 minutes (this will help them release flavorful smoke instead of igniting).
When ready to cook, preheat a gas or charcoal grill to cook with 2-zone heat: Build an indirect, medium-high heat source on one side of the grill. Directly next to (but not on top of) the heat source, spread out the soaked pimento leaves in a single layer, and place the soaked chips in an even layer atop the leaves to form a bed for the chicken.
Place the chicken, skin-side up in a single layer but not touching, atop the leaves. Cover the grill and let cook, refueling with more charcoal as necessary to keep the heat at around 350°F. Stop when the chicken skin is charred and crispy, the juices run clear, and the internal temperature reaches 140°F, about 1 hour 15 minutes.
For the oven method: When ready to cook, set a rack in the center of the oven and preheat to 475°F. Line a baking sheet with aluminum foil, and set a rack on top. Transfer the chicken to the rack, and place in the oven. Roast skin-side up until it’s charred and crispy, the juices run clear when poked with a knife, and the internal temperature measures 140°F, 35–40 minutes for breasts and 50–55 minutes for legs.
Serve the chicken pieces whole, with lime wedges, hot sauce, and the reserved marinade on the side.

The post Best Jamaican Jerk Chicken appeared first on Saveur.

Lamb Ribs with Spicy Harissa Barbecue Sauce

SAVEUR Editors — Thu, 24 Jun 2021 15:30:00 +0000

Fatty lamb ribs are rubbed with spices and glazed with harissa-laced barbecue sauce, yielding an irresistible sticky-sweet crust. Get the recipe for Lamb Ribs with Spicy Harissa Barbecue Sauce ». Ted + Chelsea Cavanaugh

Perfect for parties, these ribs pre-roast in the oven, then crisp up under the broiler. Ask your butcher for a Denver cut, the lamb rib equivalent of St. Louis–style pork spare ribs, which is a fatty portion from the belly side. The ever-dependable harissa—a North African garlicky chile paste—adorns this dish as a spicy, tangy, layered barbecue sauce.

Featured in: “Eating More Lamb Could Change the Future of Appalachia.”

Equipment

Yield: serves 4

Time: 2 hours 10 minutes

Ingredients

For the ribs:

1 tbsp. ground coriander
1 tbsp. ground cumin
1 tbsp. smoked hot paprika
1½ tsp. kosher salt
1 tsp. freshly ground black pepper
1 tsp. ground cinnamon
½ tsp. ground cardamom
¼ tsp. ground cloves
2 racks of lamb ribs (3¼ lb. total), cut Denver-style

For the harissa barbecue sauce:

½ cups ketchup
2-3 tbsp. harissa paste
2 tbsp. honey
2 tsp. Dijon mustard
2 tbsp. sherry vinegar
2 tsp. Worcestershire sauce
Thinly sliced scallions or cilantro leaves, for serving

Instructions

Preheat the oven to 325°F and set a rack in the center.
To a large bowl, add the coriander, cumin, paprika, salt, pepper, cinnamon, cardamom, and cloves, and stir to combine. Add the ribs, and rub the seasoning evenly over them.
Wrap each rack tightly in foil, and place on a large, rimmed baking sheet. Roast until the meat is tender when poked with a knife, about 1½ hours.
Meanwhile, make the sauce: To a medium bowl, add the ketchup, harissa, honey, mustard, vinegar, and Worcestershire sauce. Whisk to combine, then set aside.
Unwrap the ribs, discarding the foil and any rendered fat. Preheat the broiler, line the baking sheet with a fresh sheet of foil, and place a wire rack on top. Set the ribs on the rack and broil, watching closely for burning, until browned and crispy, 5–10 minutes.
Remove the baking sheet, brush the ribs with a thin layer of the prepared sauce, then continue broiling until the tops are glazed and sticky, 1–3 minutes more.
Remove the racks from the oven, let cool slightly, then slice into individual ribs. Transfer to a platter, top with scallions or cilantro, and serve hot, with extra sauce for dipping.

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An Ode to the Oddities of New York City’s Farmers’ Markets

SAVEUR Editors — Mon, 17 Jun 2019 12:42:51 +0000

Caulilini. Brian Klutch

It’s finally high season in the Northeast, when the stalls at New York City’s farmers markets once again become a regular destination for our editors. Though some of us might be loyal to a favorite stone-fruit producer or stalwarts of a particular neighborhood market in Manhattan, we all try to shake up our purchases when something quirky, cool, or downright odd-looking crosses our path. Buying the occasional piece of produce we’re less familiar with helps keep our kitchen repertoires and fruit bowls interesting, true, but it also gives farmers the chance to spread their wings and expand the offerings they are able to grow and tend. Here are some of the market gems inspiring us now.

Brian Klutch

This slender, sculptural cauliflower variety was invented in Salinas, California (we sourced ours from Baldor specialty foods) and is starting to appear in grocery stores. It has dangling, open florets and stems that bend like ballerinas—making it a pretty addition to a crudité platter. More tender than regular cauliflower, it sautées quickly and lets off a milder, sweeter aroma.

Brian Klutch

Indigenous to the Northeast and historically foraged by Native Americans for medicinal purposes, these translucent berries are tart and delicate—and the pink type is especially sweet. Though well-suited to jams and sauces, in NYC the currants sell at a premium, so we use them on cheese plates or atop desserts like lemon or chocolate tarts and simple glazed cakes.

Thought to be native to Africa and introduced to the U.S. by way of the Caribbean islands, West Indian or Jamaican burr gherkins are each about an inch long and have a pale-green skin that snaps when you bite into it. They work well halved in salads or whole as pickles, the stems serving as a handle to use for fishing them out of a jar and while eating them.

Brian Klutch

From oblong Italian prune versions to heart-shaped, red-fleshed Elephant Hearts, it’s impossible to choose a favorite summer plum. But the Japanese shiro is super-sweet, with a picture-perfect shape and luminous yellow skin and flesh. It is juicy yet hardy enough to hold together in baked goods—an ideal mix-in for brightly colored crumbles and galettes.

Brian Klutch

These speckled yellow-and-green-skinned fruits with pale, honeydew-like flesh are also called Christmas or Santa Claus melons, purportedly for their ability to last for long stretches of time (“until Christmas”). They are common in Spain, and are grown in the U.S. at Norwich Meadows Farm in New York, as well as some farms in California and Arizona.

Brian Klutch

The tall leaves of this cabbage—a relative of green Chinese or napa cabbage—have similar crisp, crunchy spines and frilled edges, but the vegetable has a milder, less bitter flavor overall. We love the leaves thinly sliced and added to soups and stir-fries, or stuffed whole and braised, but keep in mind that their color might stain sauces or broths during cooking.

The post An Ode to the Oddities of New York City’s Farmers’ Markets appeared first on Saveur.

Tempura Dipping Broth (Tentsuyu)

SAVEUR Editors — Mon, 10 Jun 2019 13:51:07 +0000

Since tempura itself is not salted, it’s typically served with a dipping salt or flavored, salty broth. This version is especially dark from shoyu, a Japanese soy sauce, and its base is an umami-rich dashi. Try it with our Summer-Vegetable Tempura. To serve, dab a little grated daikon on the tempura, then dip a corner of the crispy tempura into the liquid part of the broth.

Featured in: Japanese Tempura Is Our New Favorite Dinner Party Project

Equipment

Yield: makes 1 1/4 cups

Time: 15 minutes

¼ cup mirin
1 cup (9 g) shaved katsuobushi (bonito flakes)
¼ cup shoyu
¼ cup freshly grated daikon (ideally on a Japanese grating plate), drained in a fine-mesh strainer

Instructions

In a small pot, add the mirin, 1 cup cold water, and the katsuobushi; stir to combine. Cook over high heat until bubbles begin to form around the edges. Wait 30 seconds (to burn off some of the alcohol), then turn off the heat. Stir in the shoyu, then return the heat to high. Bring the mixture back to a boil, then remove and set aside to steep for 5 minutes.
Set a coffee filter or 3 layers of cheesecloth over a fine-mesh strainer, and place it atop a glass measuring cup or bowl. Strain the broth, discarding the solids, and set aside to cool to room temperature.
To serve, divide the daikon among 4 small soy sauce saucers, and serve the cooled broth in 4 small bowls. Store leftovers in the fridge, but return the mixture to room temperature before using.

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Wild Rice Hash with Beef, Lentils, and Sumac-Roasted Tomatoes

SAVEUR Editors — Wed, 19 Jun 2019 15:18:55 +0000

Get the recipe for Wild Rice Hash with Beef, Lentils, and Sumac-Roasted Tomatoes ». Ackerman + Gruber

Wild rice in northern Minnesota is often cooked with venison, which is sometimes ground with pork fat to enrich the lean meat. But fatty ground beef and lamb are more widely available substitutes. Dried local sumac berries are used in the Ojibwe diet to add a citrusy tang, but you can buy the spice pre-ground.

Featured in: The True Story of Wild Rice, North America’s Most Misunderstood Grain

Equipment

Yield: serves 6-8 as main course

Time: 1 hour 40 minutes

³⁄₄ cup wild rice
2 ¹⁄₄ tsp. kosher salt, divided, plus more as needed
¹⁄₂ cup green lentils (lentils de puy), rinsed and drained
1 ¹⁄₂ cups (8 oz.) sungold or cherry tomatoes
2 Tbsp. extra-virgin olive oil, divided
1 tsp. ground sumac
1 pinch sugar
1 lb. fatty ground beef
Freshly ground black pepper
2 Tbsp. unsalted butter
1 large yellow onion, finely diced (2 cups)
1 tsp. freshly ground coriander
¹⁄₂ tsp. freshly ground cumin
¹⁄₄ tsp. ground cinnamon
2 Tbsp. toasted pine nuts
6 medium scallions, green parts only, thinly sliced
¹⁄₄ cup Italian parsley leaves, coarsely chopped

Instructions

In a fine sieve, add the rice. Rinse thoroughly under cold running water, mixing the grains with your hands until the water runs clear.
Drain well, then transfer the rice to a small pot. Add 1¾ cup cold water and ¾ teaspoon salt. Bring to a simmer over medium heat, then cover the pan tightly. Turn the heat to low, and cook until the grains of rice split and curl into a C shape, about 25 minutes (very fresh wild rice or particularly thick-hulled rice might take more or less time to cook). If any water remains at the bottom of the pot, drain and discard it.
In a second small pot, add the lentils, 2 cups water, and 1 teaspoon salt. Bring to a simmer over medium-high heat and cook, uncovered, until the lentils are just barely tender, about 20 minutes. Drain well (do not rinse).
Preheat the oven to 400ºF. In a medium, oven-safe skillet or roasting pan, add the tomatoes, drizzle with one tablespoon olive oil, and sprinkle with the sumac and a pinch each sugar and salt, and toss to coat. Roast until the skins begin to brown in places and the juices thicken and caramelize at the edges, 15–20 minutes. Stir a teaspoon or two of water into the pan to loosen the juices.
Meanwhile, make the hash: In a large cast-iron skillet, heat the remaining tablespoon olive oil over medium-high heat. Add the ground meat and cook, breaking it up with a spoon and stirring frequently, until evenly browned, 8–10 minutes. Season with ½ teaspoon salt and some freshly ground pepper, then use a slotted spoon to transfer the meat to a small, heat-resistant bowl, reserving any fat or cooking juices left in the skillet. Turn the heat to medium-low, then add the butter and onions to the juices, and cook, stirring often, until lightly browned, 20–25 minutes. Return the meat to the skillet, then stir in the cooked lentils, wild rice, coriander, cumin, and cinnamon. Taste and add more salt or pepper as needed, and let cook, stirring occasionally, until the rice begins to lightly toast, about 15 minutes. Remove the skillet from the heat.
Spoon the tomatoes and their juices over the top of the rice mixture. Sprinkle with the pine nuts, scallions, and parsley. Serve hot, straight from the skillet.

The post Wild Rice Hash with Beef, Lentils, and Sumac-Roasted Tomatoes appeared first on Saveur.

Wild Rice with Warm Spiced Carrot Milk

SAVEUR Editors — Wed, 19 Jun 2019 20:14:25 +0000

Get the recipe for Wild Rice with Warm Spiced Carrot Milk ». Ackerman + Gruber

Ask a local Ojibwe tribe member how they most like to eat wild rice, and half of them will say, “With maple sugar and dried berries.” In this riff on the sweet bowl—which can be eaten at breakfast or for dessert—the rice is served in a moat of spiced milk and the juice of grated carrots. Storage carrots (the kind sold in plastic bags) will not yield much juice or flavor, so use fresh whenever possible.

Featured in: The True Story of Wild Rice, North America’s Most Misunderstood Grain

Equipment

Yield: serves 6-8 as main course

Time: 1 hour 40 minutes

³⁄₄ cup wild rice
2 ¹⁄₄ tsp. kosher salt, divided, plus more as needed
¹⁄₂ cup green lentils (lentils de puy), rinsed and drained
1 ¹⁄₂ cups (8 oz.) sungold or cherry tomatoes
2 Tbsp. extra-virgin olive oil, divided
1 tsp. ground sumac
1 pinch sugar
1 lb. fatty ground beef
Freshly ground black pepper
2 Tbsp. unsalted butter
1 large yellow onion, finely diced (2 cups)
1 tsp. freshly ground coriander
¹⁄₂ tsp. freshly ground cumin
¹⁄₄ tsp. ground cinnamon
2 Tbsp. toasted pine nuts
6 medium scallions, green parts only, thinly sliced
¹⁄₄ cup Italian parsley leaves, coarsely chopped

Instructions

In a fine sieve, add the rice. Rinse thoroughly under cold running water, mixing the grains with your hands until the water runs clear.
Drain well, then transfer the rice to a small pot. Add 1¾ cup cold water and ¾ teaspoon salt. Bring to a simmer over medium heat, then cover the pan tightly. Turn the heat to low, and cook until the grains of rice split and curl into a C shape, about 25 minutes (very fresh wild rice or particularly thick-hulled rice might take more or less time to cook). If any water remains at the bottom of the pot, drain and discard it.
In a second small pot, add the lentils, 2 cups water, and 1 teaspoon salt. Bring to a simmer over medium-high heat and cook, uncovered, until the lentils are just barely tender, about 20 minutes. Drain well (do not rinse).
Preheat the oven to 400ºF. In a medium, oven-safe skillet or roasting pan, add the tomatoes, drizzle with one tablespoon olive oil, and sprinkle with the sumac and a pinch each sugar and salt, and toss to coat. Roast until the skins begin to brown in places and the juices thicken and caramelize at the edges, 15–20 minutes. Stir a teaspoon or two of water into the pan to loosen the juices.
Meanwhile, make the hash: In a large cast-iron skillet, heat the remaining tablespoon olive oil over medium-high heat. Add the ground meat and cook, breaking it up with a spoon and stirring frequently, until evenly browned, 8–10 minutes. Season with ½ teaspoon salt and some freshly ground pepper, then use a slotted spoon to transfer the meat to a small, heat-resistant bowl, reserving any fat or cooking juices left in the skillet. Turn the heat to medium-low, then add the butter and onions to the juices, and cook, stirring often, until lightly browned, 20–25 minutes. Return the meat to the skillet, then stir in the cooked lentils, wild rice, coriander, cumin, and cinnamon. Taste and add more salt or pepper as needed, and let cook, stirring occasionally, until the rice begins to lightly toast, about 15 minutes. Remove the skillet from the heat.
Spoon the tomatoes and their juices over the top of the rice mixture. Sprinkle with the pine nuts, scallions, and parsley. Serve hot, straight from the skillet.

The post Wild Rice with Warm Spiced Carrot Milk appeared first on Saveur.

Garlicky Yu Choy Stir-Fry

SAVEUR Editors — Wed, 26 Jun 2019 15:18:33 +0000

Two types of heat turn up the volume in these stir-fried greens: dried chao tian jiao (facing heaven) chiles and Sichuan peppercorns. Jenny Huang

You cai is the Mandarin name for a leafy, lightly bitter mustard green more widely known by its Cantonese name: yu choy. Stir-fry it quickly in a smoking-hot wok so it retains some of its crunch. The purple variety is pictured here, but green you cai is easier to come by in U.S. markets. Choose thinner-stemmed greens, and peel any thick stems before cooking.

Featured in: What It Takes to Be a Bamboo Harvester in China’s Sichuan Province

Equipment

8 oz. yu choy (you cai), trimmed and rinsed (6 cups)
2 Tbsp. vegetable oil
6–8 dried chao tian jiao (facing heaven) chiles, or substitute Thai or arbol, cut into ½-inch pieces
5 large garlic cloves, thinly sliced (2 Tbsp.)
5 whole red Sichuan peppercorns
¹⁄₂ tsp. kosher salt, plus more as needed

Instructions

Separate the yu choy leaves and florets from the stems. Using a vegetable peeler, peel any thicker stems. Cut all the stems into 3-inch-long pieces.
In a wok over very high heat, add the oil and swirl the pan to coat its surface. When the oil is smoking, add the chiles and cook, stirring constantly, until fragrant and darkened, about 1 minute. Add the garlic and peppercorns, and continue cooking, stirring constantly, for 1 minute more. Add the yu choy stems, leaves, and florets and ½ teaspoon salt, and continue stirring until combined, about 1 minute. Add 2 tablespoons cold water, and continue stir-frying until the greens are just wilted and bright green, and the stems have tenderized slightly, 2–3 minutes more.
Taste and adjust the seasoning as needed. Transfer to a large plate and serve immediately.

The post Garlicky Yu Choy Stir-Fry appeared first on Saveur.

Sichuan Chicken Soup with Bamboo Shoots and Mushrooms

SAVEUR Editors — Tue, 02 Jul 2019 19:41:48 +0000

Bamboo mushrooms—an earthy Chinese delicacy that grows at the root of bamboo stalks—are most enjoyed in Sichuan’s simple chicken soup. Harvested at their mature stage, with the lacy veil attached, dried and packaged bamboo mushrooms are commonly available at Chinese markets. Once cooked, they become soft and gelatinous, absorbing the flavors of the broth.

Featured in: What It Takes to be a Bamboo Harvester in China’s Sichuan Province

Equipment

Yield: serves 6

Time: 1 hour 25 minutes

2 Tbsp. vegetable oil
1 whole chicken, cut through the bone into 2- to 3-inch pieces
One 1-inch piece fresh ginger (½ oz.), peeled and thinly sliced
8 green Sichuan peppercorns
1 oz. (about 4 cups) dried bamboo mushrooms
1 large fresh bamboo shoot, peeled, halved lengthwise, and thinly sliced
Kosher salt
Thinly sliced scallions, for serving

Instructions

In a large pot over medium-high heat, add the oil. Once hot, add the chicken pieces and cook, stirring occasionally, until lightly browned all over, 7–8 minutes. Add 8 cups cold water, the ginger, and the peppercorns. Bring the mixture to a boil, then adjust the heat to maintain a strong simmer. Continue simmering, skimming off and discarding any impurities that float to the surface, until the chicken is cooked through and the stock is flavorful, 45–50 minutes.
Meanwhile, prepare the bamboo mushrooms. In a large bowl, add the dried mushrooms and enough cold water to cover by 2 inches. Position a small plate on top to keep the mushrooms submerged, and let soak until the mushrooms are soft, pliable, and hydrated, about 10 minutes.
Drain the mushrooms, discarding the soaking liquid, then cut them into 2-inch pieces.
Once the soup is done simmering, add the bamboo mushrooms and bamboo shoot, and continue cooking just until the bamboo pieces are slightly softened (everything should retain a bit of crunchiness), 10–15 minutes more. Taste and add salt as needed.
Divide the soup among 6 individual bowls, sprinkle each with some of the scallions, and serve hot.

The post Sichuan Chicken Soup with Bamboo Shoots and Mushrooms appeared first on Saveur.