Homefries Cookbook

1 ear fresh corn, cut from the cob
1 cup shelled edamame
1 diced tomato
1/2 avocado, diced
14 oz cooked black beans
1/2 large lime, juiced
2 tablespoons balsamic vinegar
2 teaspoons olive oil
1.5 teaspoons ground cumin
small handfull minced cilantro leaves
salt to taste

Cut everything up, mix, adjust seasonings to taste, let rest 5+ minutes while flavors meld, and then eat.

Makes 20 cookies.

• 1/2 cup (113 g) unsalted butter, room temperature
• 1/4 cup (50 g) sugar
• 1 egg, separated
• 1/4 teaspoon vanilla
• 1 cup (130 g) flour
• 1/4 teaspoon salt
• 3/4 cups (80 g) nuts, toasted and ground/minced (almonds, walnuts, pecans, your choice)
• 1/4 cup or more jam or fruit butter

1. Pre-heat oven to 350° F and toast nuts for several minutes until lightly colored and fragrent. Allow to cool, removing skins if needed, and finely chop with food processor or by hand.
2. Mix butter and sugar and beat until fluffy. Add egg yolk and vanilla, mix. In a separate bowl, mix salt and flour, then mix with butter/sugar/yolk until combined.
3. Beat egg whites until frothy. Chill dough if needed, then roll into 20 little 1" balls. Dip each ball in egg whites, then roll in nuts. With a finger, spoon handle, or back of a small measuring spoon, flatten each nut-covered ball and create a depression in the middle. Spoon 1/2 teaspoon of jam into each cookie.
4. Bake 12-15 minutes, until cookies are set and nuts are lightly browned. Remove and cool.
5. If storing the cookies for more than a few days, make them without jam (and slightly shorter baking time), and fill before serving.

From JoyOfBaking.com.

Serves 2-3.

• 8 oz wide rice noodles
• a splash of sesame oil
• Vegetable oil
• 4 eggs
• 1 small shallot, minced
• 2 cloves garlic, minced.
• Chopped vegetables (e.g. 1 broccoli crown, 1 bell pepper, and some mushrooms)
• 4 teaspoons dark soy sauce (or a mix of light soy sauce and molasses)
• 2 teaspoons sugar
• 2 teaspoons rice vinegar
• 2 teaspoons light soy sauce
• 2 teaspoons fish or oyster sauce
• 1 dab hoisin sauce

1. Soak rice noodles in boiling water until al dente (not too soft, or it will get mushy with the additional cooking in the wok). Drain, rince with cold water to stop cooking, drain again, and toss with sesame oil to prevent sticking. Set aside.
2. Heat wok on high heat until it starts to smoke. Add some oil, add garlic, then add vegetables before garlic burns (< 30 seconds). Stir-fry vegetables until partially done, but not all the way.
3. Beat eggs with minced shallot. Push the vegetables to the side of the wok, add additional oil as needed, then scramble eggs.
4. Add noodles and dark soy sauce to the wok. Toss to combine and cook over high heat. Allow noodles to sit un-stirred until the bottom noodles are just starting to brown and scorch, then scrape/stir and repeat. Don't wait until things get too burnt, but if things aren't getting a bit browned and crispy, wait longer in between stirring or turn up the heat.
5. Mix remaining sauce ingredients (sugar, light soy sauce, rice vinegar, fish/oyster sauce, and hoisin sauce). Add to noodles and stir and cook a minute more, then serve.

Inspired by this blog entry.

Serves 2

• 1/3 cup walnuts
• 1/2 lb broccolini (1 bunch, or 1 small head broccoli)
• 1.5 tablespoons olive oil
• 2 cloves garlic, thinly sliced
• 1 small handful fresh, chopped parsley
• zest and juice of 1/2 lemon
• 3.5 oz ricotta cheese
• 8 oz spaghetti
• Salt and pepper

1. Roast walnuts in a 350° oven for around 8 minutes until slightly browned and fragrent
2. Thinly slice broccoli(ni) stems, divide florets. Heat oil in a skillet, cook stems for 2-3 minutes, then add florets and cook 5 more minutes, until broccoli(ni) has softened. Add garlic, parsley, lemon zest, and walnuts and cook 5 minutes, stirring often. Reduce heat to medium, stir in ricotta and lemon juice, salt and pepper to taste, and leave warming in the pan.
3. Coook spaghetti, drain, and then mix with sauce in the warm pan. Mix, and serve.

From the Market Vegetarian cookbook.

Serves 2.

• 6 oz rice noodles
• a splash of sesame oil
• a couple tablespoons vegetable oil (enough for a thick layer at the bottom of the wok.
• a few tablespoons cornstarch
• 1/2 lb tofu, cut into cubes
• 1-2 cloves garlic, minced.
• 1 small shallot, minced
• 2 small dried red chillies, whole
• 1 tablespoon cilantro, plus stems (separated and minced)
• 1 large carrot, cut at an angle into thin oval slices
• 1 bell pepper, cut into small strips
• 2 tablespoons sugar (white, brown, or both)
• 2 tablespoons rice vinegar
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 1 teaspoon chili garlic sauce
• 1 cup mung bean sprouts
• 1/2 cup or more thai basil
• 1 teaspoon soy sauce
• 1 teaspoon hoisin sauce
• 1 tablespoon peanuts, minced

1. Soak rice noodles in boiling water until al dente (not too soft, or it will get mushy with the additional cooking in the wok). Drain, rince with cold water to stop cooking, drain again, and toss with sesame oil to prevent sticking. Set aside.
2. Press tofu, cut into cubes, then toss with cornstarch to coat, shaking off excess. Heat oil on medium heat, then add tofu, turning so all sides are crispy and golden brown. Remove tofu and set aside. Drain excess oil, leaving a bit to stir-fry remaining ingredients.
3. On medium-high heat, add garlic, shallot, chilies, and cilantro stems, frying for a minute until garlic begins to brown, 30–60 seconds. Add carrot and bell pepper, and stir-fry for several more minutes, until vegetables have softened.
4. Mix sugar, vinegar, lime juice, fish sauce, and chili-garlic sauce in a bowl, then add rice noodles and mixed sauces to the pan. Stir to coat noodles and combine with vegetables, then continue stirring as the sauce boils down and thickens. When it's no longer too saucy, add sprouts, thai basil, and cook for another minute. Add soy and hoisin sauces, stir, then add tofu cubes, stir, and heat 1 more minute.
5. Serve, sprinkling with cilantro and minced peanuts.

Inspired by this recipe on a no-longer-existant blog.

Serves 2-3 over rice.

• a couple tablespoons vegetable oil.
• 1/4 cup cashews
• 5 oz paneer cut in 1 cm cubes
• 1 medium onion, blended to a paste
• 3 cloves garlic blended to a paste with ginger
• 1 tablespoon ginger blended to a paste with garlic
• 1 teaspoon coriander
• 1 teaspoon garam masala
• 1/2 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground red chili
• 1 cup tomatoes, blended to a sauce (or 1 cup canned tomato purée)
• 2 tablespoons golden rasins
• 1/2 cup green beans, trimmed and cut into short sections
• 1 red bell pepper
• 2-3 carrots
• 1/2 cup peas
• 2-4 tablespoons yogurt or heavy cream

1. In a little bit of oil, in a deep pan or a wide pot with a lid, stir the cashews until lightly browned and aromatic. Remove, and set aside.
2. In a couple teaspoons of oil in the same pan, brown the paneer cubes on several sides, then remove and set aside with the cashews.
3. In a tablespoon of oil in the same pan, add onion paste and fry for 5ish minutes, stirring occasionally, until it begins to brown. Add garlic and ginger paste, and continue frying for 1 minute. Add powdered spices, and continue frying for 1 minute. Add puréed tomatoes, and continue frying for 1 minute.
4. Add 1-2 cups water, making enough thick sauce to cook the vegetables in, and then add rasins, green beans, peppers, and carrots. Bring to a boil, reduce heat, and simmer covered, stirring occasionally, for 20 minutes, or until vegetables are softened.
5. 1 tablespoon at a time, stir in yogurt or cream.
6. Mix in the bronwed paneer and cashews, cook a few minutes to let everything combine and heat, then serve over rice.

Inspired by this recipe from About.com.

Serves 2-3 with rice.

• 8–12 ounces paneer in 1 cm cubes
• 1-2 tablespoons vegetable oil
• 1 small onion, diced
• 2-3 cloves garlic, minced
• 2 teaspoons ginger, minced.
• 3 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons garam masala
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground red chili
• 2 10 oz packages frozen chopped spinach (thawed) or 2 bunches of spinach (washed and chopped small)
• 1/4 cup plain yogurt
• salt to taste

1. In an oiled pan or wide shallow pot with a lid on medium heat, fry paneer cubes until browned on several sides. Remove from pan and set aside.
2. Re-oil pan or drain excess oil as needed, so several teaspoons remain. Add onion and cook several minutes until well softened. Add garlic and ginger and fry for one to two more minutes until they just start to brown. Add ground spices (quantities need not be exact, but use plenty as the spinach absorbs a lot of flavor), mix, and fry for one last minute, until aromatic.
3. Add spinach. Once spinach has fully thawed or has wilted and released it's liquid, add 1/2–1 cup of water so that it's like a thick stew. Bring to a boil, then reduce heat and simmer covered for 30 minutes or more. (Fresh spinach may need more cooking time to be nice and creamy, as it hasn't had been broken down by freezing.) Stir occasionally, adding more liquid if needed.
4. Remove lid, and allow some liquid to evaporate if the dish is still too liquid. Then, add yogurt 1 tablespoon at a time, stirring vigorously until combined. Mix in browned paneer cubes, allow a minute for them to re-heat, and serve over rice.

Makes 12 cookies.

• 1 apple, peeled, cored and diced small.
• 0.75 cups flour
• 0.25 teaspoons baking powder
• 0.5 teaspoons salt
• Spices (pinch of nutmeg with cranberries; plenty of powdered ginger and pinches of cinnamon, cloves, and allspice with candied ginger)
• 8 oz (1 stick) unsalted butter, softened but not melted.
• 0.5–0.75 cup brown sugar (for more of a breakfast cookie or more of a dessert)
• 1 egg
• 1.5 cups rolled oats
• A good handfull of dried cranberries or chopped up candied ginger.

1. Preheat oven to 350° F
2. Peel, core, and dice apple. Put apple pieces on a baking sheet in the heating oven until a bit pre-cooked and dried out a bit (20 minutes?). Remove from oven and cool while preparing the rest of the dough.
3. Mix flour, baking powder, salt, and spices in a medium bowl.
4. With a hand mixer, beat butter until fluffy, add sugar and beat until creamed, then beat in the egg. Add flour mixture and mix. Add oats, apple, and cranberries or ginger and then mix.
5. Place 2-3 tablespoon balls of cookie dough on a parchment-paper lined cookie sheet. Then bake for 20 minutes, rotating half way through.

Inspired by The New Best Recipe cookbook's non-apple oatmeal rasin cookies.

Lemongrass Tofu (or beef)

Serves 4 in a main dish, or 8 as an appetizer. Serve with Tương as an appetizer, on a noodle bowl, in Vietnamese sandwiches, or in spring rolls.

• 1 shallot, chopped (1/4 cup)
• 1 teaspoon brown sugar
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 1.25 teaspoons soy sauce (orig. shrimp sauce)
• 2 teaspoons fish sauce
• 2 tablespoons vegetable oil
• 1 or more stalks lemongrass, trimmed and minced, 3 tablespoons
• 1.5 tablespoons sesame seeds
• Several tablespoons cornstarch (omit if using beef)
• 1 lb tofu (or 1.25 lbs tri-tip or flap steak (1 lb trimmed))
• Vegetable oil for frying tofu, or skewers for beef.

1. Combine shallot, sugar, salt, and pepper. Pound to a paste in a mortar and pestle. Add soy and fish sauces, oil, lemongrass, and sesame seeds. You can also try processing all but the sesame seeds in a food processor (although it may be too little to reach the blades), or just mince things as fine as you can.
2. If using tofu, add cornstarch to marinade until thickened enough to coat tofu well. Cut tofu into 1x2x6 cm sticks, toss in marinade to coat well. Heat several mm of oil in a frying pan, add tofu with as much marinade/minced lemongrass and shallot as you can, piling any extra on top. Fry until crispy and brown on both sides. Remove, and let cool on a paper towel, along with any tasty crispy marinade bits that have fallen off and fried up.
3. If using beef, cut across grain into 1/4x1x3 inch strips (angle knife for wider strips), combine and coat with marinade, marinating for 1 hour (or up to 24 hours refrigerated, allowing 1/2 hour to warm up). Meanwhile soak bamboo skewers in water. Thread meat on skewers, and grill on a medium-low fire or broil in the oven on foil-lined baking sheet, 3-4 minutes per side, until browned, and just starting to char at edge.

Vietnamese Salad Rolls (Spring Rolls) with Lemongrass Tofu

Makes 12 rolls, serves 4.

• 1 recipe Lemongrass tofu (or various other tasty proteins)
• 1/4 lb rice vermacelli (bún), cooked in boiling water for 3 minutes, then drained and rinsed in cold water.
• Other fillings as desired (thin julienned carrots, cucumber, or hot peppers, mung bean sprouts, crispy fried rice noodles, etc.)
• Various herbs (Thai basil, shiso, cilantro, mint, chives…)
• lettuce leaves
• 12 rice paper or tapioca paper spring roll rounds rounds, 8" diameter
• At least 2/3 recipe Tương
• Wide bowl of hot water for dipping rice paper

1. Dip rice paper in hot water until soft and floppy. Spread out on your plate.
2. Lay a piece of lettuce in the middle of the rice paper (protecting it), then on the lettuce make a line of herbs, rice noodles, tofu, and any other fillings.
3. Fold one side over the filling. Fold each end in, allowing them to stick to the folded in side. Fold remaining side over, pulling into a reasonably tight roll, sticking to other side and ends
4. Dip into, or spoon on sauce, and enjoy!

From Into the Vietnamese Kitchen by Andrea Nguyen

Basic dipping sauce (Nước chấm / Nước mắm pha)

Makes 1.5 cups. Good general dipping sauce, good over noodle bowls.

• 1/3 cup fresh lime juice (2-3 limes)
• 1 tablespoon rice vinegar
• 3 tablespoons sugar
• 2/3 cup lukewarm water
• 5-6 tablespoons fish sauce
• 2-3 Thai or serrano chiles, thinly sliced
• 2 cloves garlic, minced

Mix lime juice, vinegar, sugar, and water, and balance sweet and sour flavors. Add fish sauce to taste. Muddle chiles and garlic with a pinch of sugar, then add to sauce.

Spicy Hoisin-garlic Sauce (Tương)

Makes 1.5 cups. Great with spring rolls, 1/3 recipe is enough for 2 people.

• 1 tablespoon oil
• 1 large clove garlic, minced
• 1/4-1/2 teaspoon dried red pepper flakes (or 1 small dried chili, left whole and removed at the end)
• 1 teaspoon tomato paste
• 1 cup water
• 2 tablespoons peanut butter (or 2 fat chicken livers, minced?)
• 6-8 tablespoons hoisin sauce
• 1 teaspoon fish sauce (opt.)
• 1.5 teaspoons cornstarch disolved in water (opt)
• 2 tablespoons roasted peanuts, finely chopped
• 1 teaspoon sesame seeds, toasted

1. Combine oil, garlic, and chile over medium low heat until sizzling and pale yellow. whisk in tomato paste, cooking until oil is orange. Add water, whisk in peanut butter while bringing to a boil.
2. To oiling sauce, add hoisin sauce, cook, and taste. Add fish sauce for a more complex sauce. Add cornstarch if sauce is too thin (probably not needed unless you used livers rather than peanut butter), cook until thickened. Let cool.
3. in serving bowl, sprinkle sauce with peanuts and/or sesame seeds
4. Sauce can be refrigerated for a day, or frozen for a month. Serve at warm or at room temperature.

From Into the Vietnamese Kitchen by Andrea Nguyen