06 February 2011

pappardelle with rabbit

This is a recipe from Jamie Oliver's Cook with Jamie (London: Michael Joseph, 2006); I tend to be very skeptical of all celebrity chefs, but I've received two of his books as gifts and everything he does is great. Leeks baked with bacon? Amazing. Pasta with stewed rabbit? Also amazing.

I used ½ AP flour, ½ semolina, rolled the dough out slightly thicker than I usually do and cut it by hand for pappardelle.

A full rabbit, jointed is marinated overnight in olive oil, salt, pepper, garlic, lemon zest, thyme, and rosemary. It gets seared and is them simmered in white wine, in the over, with more garlic, rosemary and thyme. Shredded, with the cooking liquid strained, it is finished with green olives (I forget the name of the ones I bought, but they were great), marjoram, thyme and parmesan. As with many delicious things, I forgot to take a picture before digging in. Served with Julia Child's recipe for haricots verts: boiled, then dry-sautéed until the moisture is gone and topped with butter and parsley. My new favorite way to eat haricots verts.

05 February 2011

sam gye tang

A kit for Sam Gye Tang, Korean chicken soup with ginseng, comes in a little package like this. It contains rice, three dates, two ginseng roots and four or five chestnuts. You start by soaking the rice for at least three hours.

Then take a poussin (or game hen). I blanched it to reduce scum in the final soup. Stuff with rice and other ingredients. Space was limited, so a couple of dates and chestnuts and one of the ginseng roots stayed out, loose in the pot. Put the poussin in a pot, cover with water. Add some cloves of garlic (whole). Cook until done. This was just under two hours. I've seen a range of suggested times from forty-five minutes to three-and-a-half hours

Finish the soup by adding salt to taste at the very end. Serve with green onions and pepper. (And other side dishes such as kimchi, if you have them).

The poussin held together but comes apart easily with chopsticks. Very delicious. The ginseng is a little bitter, but the rice and dates balance it out perfectly. I know this dish is designed for the summer, but it feels perfect for frigid February days and an urge to fight the flu.


Chicken broth with shoyu, tofu, buckwheat soba, thai chili peppers, leeks and scallions. Perfect to fight off the flu everyone has.