You can preserve any fatty, tasty meat in a similar fashion, by turning it into a delicious paste to be spread on crispy toast or crusty, chewy bread slices. It's aromatic, delightfully fatty, and amazingly meaty and substantial.
1 whole duck
1.5 tbsp Kosher salt
2 tsp freshly ground black pepper
2 tsp dried thyme
12 cloves garlic
1-inch piece of fresh ginger
3 bay leaves
peel of an orange
1 bunch of thyme
Caesar salad dressing is creamy and tangy, with the subtext of pungent anchovies and fragrant garlic. Enjoy with crispy Romaine lettuce, croutons, and shaved Parmesan. The egg may provide a point of concern as it is uncooked. However, the risk of bacterial infections from eggs acquired at small farms is rather low.
6 anchovy fillets
1 garlic clove
2 egg yolks
2 tbsp lemon juice
0.75 tsp dijon mustard
2 tbsp olive oil
0.5 cup vegetable oil
Mince the anchovies, 0.25 tsp salt, and the garlic. Mash into a paste. Whisk in egg yolks, mustard and the lemon juice.
Whisk in olive oil little by little, then add the vegetable oil slowly, whisking constantly.
Season with lemon juice, black pepper and more salt.
My favorite component of a meal at an Indian restaurant: the bread. Alas, this must not be surprising, given that I'm a devoted panivore. Naan bread is fluffy and soft, with a delicious coating.
1/2 cup ice water
1/3 cup whole milk yogurt
3 tbsp and 1 tsp vegetable oil
1 large egg yolk
2 cups flour
1.25 tsp sugar
0.5 tsp dry yeast
1.25 tsp salt
1.5 tbsp butter
In a measuring cup combine the yogurt, water, oil and egg yolk. Mix well.
In a food processor with the blade on mix the flour, sugar and yeast. With the processor running slowly pour in the yogurt mixture and process until the dough is just mixed. Allow to sit for 10 minutes.
Add the salt and process for about a minute until a silky dough forms.
Transfer onto the table and knead for a minute. Place into a lightly greased bowl and cover. Refrigerate overnight.
The next day remove dough onto a floured work surface. Cut into four pieces and Shape each into a ball. Allow to sit covered with plastic wrap for 15-20 minutes.
Roll the balls one-by-one into 9-inch disks. Poke entire surface 20-times with a fork. Sprinkle with flour to avoid sticking.
Heat a tsp of oil in a cast iron skillet with a lid on medium heat until the oil is shimmering. Wipe out the oil.
Spray the top of the dough with water and place into skillet moist-side-down. Mist top with water and cover (with lid or aluminum foil, if you don't have one). Cook for 2 minutes until brown spots appear, flip and cover, finish cooking the second side as well. Brush tops with melted butter. Serve warm.
This was an utterly delicious dish I had to make repeatedly this summer. The roasted poblanos are a great addition, but it's also delicious with just finely diced jalapenos. Also absolutely delicious served with breakfast egg sandwiches.
2 large, ripe tomatoes
2/3 cup cilantro
1 medium red onion
0.5 tsp cumin
Cut the poblanos in half, remove seeds and lay on a baking sheet skin-side-up. Broil until charred. Add to a sealed container and allow to steam. When cool, remove skins.
Mince the poblanos, onion, tomatoes, jalapeno. Add to a bowl.
Add the finely minced cilantro and salt to season. Squeeze on the juice of a fresh lime.