DIY Chef Style SICHUAN CHILI OIL
Think like a cook!
If you like spicy food, you should definitely add this homemade Sichuan chili oil to your pantry. We like to drizzle it over our Smashed Cucumber Salad to add an extra dimension when the salad is paired with milder dishes. It’s also great on dumplings or as a finishing oil for soups. The hallmark of Sichuan chili oil is a balance between la—the concentrated heat from dried chiles—and ma—the numbing effect of Sichuan peppercorns. Blooming the aromatics in vegetable oil builds a pungent base. Asian chili powder is similar to red pepper flakes but is milder and more finely ground. A Sichuan chili powder is preferred, but Korean red pepper flakes, called gochugaru, are a good alternative.
Serving
about 1½ cups
Ingredients
- ½ cup Asian chili powder
- 2 tablespoons sesame seeds
- 2 tablespoons crushed Sichuan peppercorns
- ½ teaspoon salt
- 1 cup vegetable oil
- one 1-inch piece ginger
- 2 bay leaves
- 3 star anise pods
- 5 crushed cardamom pods
Procedure
- Place ½ cup Asian chili powder, 2 tablespoon sesame seeds, 1 tablespoon crushed Sichuan peppercorns, and ½ teaspoon salt in heatproof bowl.
- Heat 1 cup vegetable oil; one 1-inch piece unpeeled ginger, sliced into ¼-inch rounds and smashed; 2 bay leaves; 3 star anise pods; 5 crushed cardamom pods; and another 1 tablespoon crushed Sichuan peppercorns in small saucepan over low heat.
- Cook, stirring occasionally, until spices have darkened and mixture is very fragrant, 25 to 30 minutes. Strain oil mixture through fine-mesh strainer into bowl with chili powder mixture (it may bubble slightly); discard solids in strainer.
- Stir well to combine. Once cool, transfer mixture to airtight container and let stand for at least 12 hours before using.
(Oil can be stored at room temperature for up to 1 week or refrigerated for up to 3 months.)
Tasty Smashed Cucumber Salad with a Twist
Why this recipe works?
This simple salad may not sound like much on paper, but its crunchy, pickle-like texture, slight acidity, and sweet-salty dressing make it a standout on the plate. Smashed cucumbers, or pai huang gua, is a Sichuan dish that is typically served with rich, spicy food. Why smash cukes? First, the irregular pieces crisp up faster during salting. They also do a better job of holding onto dressing than clean slices. The Chinese black vinegar used in the dressing may be unfamiliar but is worth seeking out for its malty, smoky notes. (And a recipe this easy is a great opportunity to try a new ingredient.) If you can’t find it, substitute 2 teaspoons rice vinegar and 1 teaspoon balsamic vinegar. A rasp-style grater makes quick work of turning the garlic into a paste. We like to drizzle the cucumbers with Sichuan Chili Oil when serving them with milder dishes like Oven-Roasted Salmon.
Servings
4
Cooking Time
30 minutes
Ingredients
- 2 English cucumbers
- 1½ teaspoons kosher salt
- 4 teaspoons Chinese black vinegar
- 1 teaspoon garlic, minced to paste
- 1 tablespoon soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon sugar
- 1 teaspoon sesame seeds, toasted (see this page)
- Sichuan Chili Oil (optional)
Procedure
- Trim and discard ends from cucumbers. Cut each cucumber crosswise into three equal lengths. Place pieces in large zipper-lock bag and seal bag. Using small skillet or rolling pin, firmly but gently smash cucumbers until flattened and split lengthwise into 3 or 4 spears each. Tear spears into rough 1- to 1½-inch pieces and transfer to colander set in large bowl. Toss cucumbers with salt and let stand for at least 15 minutes or up to 30 minutes.
- While cucumbers sit, whisk vinegar and garlic together in small bowl; let stand for at least 5 minutes or up to 15 minutes.
- Whisk soy sauce, oil, and sugar into vinegar mixture until sugar has dissolved. Transfer cucumbers to medium bowl (discard any extracted liquid). Add dressing and sesame seeds to cucumbers and toss to combine. Serve immediately with Sichuan Chili Oil, if using.
How to make a perfect special Dukkah - Restaurant Style
Think like a chef. Dukkah is a crunchy, addictive blend of nuts, chickpeas, seeds, and spices from the Mediterranean that is traditionally sprinkled over olive oil to use as a dip for bread. We love to have dukkah on hand for those times when we need a last-minute, simpler-than-it-looks appetizer. It also makes a crunchy garnish for soup, salads, and roasted vegetables. You can even add it to plain yogurt or cottage cheese to make a quick dip for crudités or a savory snack. Recipes for dukkah vary. The blend of spices and nuts is often a matter of taste; our recipe reflects the mixture we like best.
Servings
Makes 2 cups
Ingredients
- (15-ounce) can rinsed and dried chickpeas
- 1 teaspoon extra-virgin olive oil
- ½ cup toasted, shelled pistachios
- ⅓ cup toasted black sesame seeds
- 2½ tablespoons toasted coriander seeds
- 2 tablespoons toasted cumin seeds
- 2 teaspoons toasted fennel seeds
- 1½ teaspoons pepper
- 1¼ teaspoons salt
Procedure
- Adjust oven rack to middle position and heat oven to 400 degrees.
- Toss 1 (15-ounce) can rinsed and dried chickpeas with 1 teaspoon extra-virgin olive oil and spread in single layer on rimmed baking sheet.
- Roast until browned and crisp, 40 to 45 minutes, stirring every 5 to 10 minutes; let cool completely.
- Process chickpeas in food processor until coarsely ground, about 10 seconds; transfer to bowl.
- Pulse ½ cup toasted, shelled pistachios and ⅓ cup toasted black sesame seeds in now-empty food processor until coarsely ground, about 15 pulses; transfer to bowl with chickpeas.
- Process 2½ tablespoons toasted coriander seeds, 2 tablespoons toasted cumin seeds, and 2 teaspoons toasted fennel seeds in again-empty food processor until finely ground, 2 to 3 minutes; transfer to bowl with chickpeas.
- Add 1½ teaspoons pepper and 1¼ teaspoons salt and toss until well combined.
(Dukkah can be refrigerated for up to 1 month.)
Make your own tasty Harissa Recipe
We use this potent North African sauce to flavor lamb (see this page). It is also nice stirred into soups and drizzled on hummus, eggs, and sandwiches. If you can’t find Aleppo pepper, substitute ¾ teaspoon paprika plus ¾ teaspoon finely chopped red pepper flakes.
Servings
This makes about ½ cup
Ingredients
6 tablespoons extra-virgin olive oil
6 minced garlic cloves
2 tablespoons paprika
1 tablespoon ground coriander
1 tablespoon ground dried Aleppo pepper
1 teaspoon ground cumin
¾ teaspoon caraway seeds
½ teaspoon salt
Procedure
Combine 6 tablespoons extra-virgin olive oil, 6 minced garlic cloves, 2 tablespoons paprika, 1 tablespoon ground coriander, 1 tablespoon ground dried Aleppo pepper, 1 teaspoon ground cumin, ¾ teaspoon caraway seeds, and ½ teaspoon salt in bowl. Microwave until bubbling and very fragrant, about 1 minute, stirring halfway through microwaving; let cool to room temperature.
Note
(Sauce can be refrigerated for up to 4 days.)
15 BASIC STAPLE INGREDIENTS YOU NEED BEFORE YOU START COOKING
Your pantry is an ever-evolving collection of ingredients that reflects the kinds of food you enjoy cooking and eating. There are no hard-and-fast requirements, but this list presents many of the ingredients we most often call for in our recipes and which we think make the basis for a strong, adaptable home pantry. There are bound to be plenty of other foods that you consider musthaves, but you won’t get very far into most recipes without at least a few of these staples.
Butter
We like unsalted butter for cooking and baking, but salted butter is great for spreading on toast or homemade Buttermilk Drop Biscuits.
Cheese
The type(s) depend on your taste, but we recommend at least having Parmesan, which is a common ingredient and also good as a topping. Buy the real thing and grate it yourself. Feta and cheddar are also
versatile staples.
Eggs
It’s hard to overstate how many things you can do with eggs. They are one of the most versatile and valuable items in your pantry. We always call for large eggs in our recipes.
Milk
Low-fat milk is the most versatile. We often turn to whole milk and buttermilk when baking.
Yogurt
For eating plain and for recipes, we prefer whole-milk yogurt. We’re also big fans of Greek yogurt, which has a smooth, thick, decadent texture.
Bacon
From brunch to vegetable sides, bacon livens up pretty much any dish. Good bacon has balanced meaty, smoky, salty, and sweet flavors. We prefer cured, dry-smoked versions.
Lemons and Limes
A squeeze of citrus can be just the thing to brighten up a dish. Keep lemons and limes in the refrigerator until you need them.
Dried Fruit
Almost any fruit can be dried; the drying process concentrates flavor and sugar. Try dried fruit in salads, granola, or baked goods, or on cheese plates.
Garlic
Everyday garlic is the base of a ridiculous number of recipes, in cuisines from Asian to Italian to down-home barbecue. Don’t get caught without it.
Onions
Yellow onions are our first choice for cooking for their rich flavor. Red onions are great grilled or raw in salad or salsa (sweet onions are also best raw). White onions are similar to yellow onions but lack their complexity.
Shallots
With a complex, subtly sweet flavor, shallots are ideal in sauces, where they melt into the texture, and in vinaigrettes, where they add gentle heat.
Ginger
Fresh ginger has a bite and pungency that you just can’t get from powdered ginger. It also makes up part of the flavor base for many Asian recipes.
Olives
As a pantry staple, we like jarred brine-cured black and green olives. For the best texture, buy unpitted olives and pit them yourself.
Potatoes
These fall into three categories (baking, boiling, and all-purpose) based on their starch levels/textures. Make sure you know which you have, since you can’t always use any type and expect great results (see
“Choosing the Right Potato”).
Chiles
Dried chiles, chile flakes, and canned chipotle chiles in adobo sauce are all great shelf-stable standbys for when you need to turn up the heat a little.
SUCCESSFUL COOKING MADE EASY WITH THESE FEW ITEMS
If you want to cook every recipe in this book successfully, you’ll need a few extra items. Most of these aren’t things you’ll use every day, but when you need them, you’ll be glad to have them. That’s especially true of the small appliances listed here—in particular, the food processor, which we use for everything from
pureeing vegetables to kneading bread and pasta dough.
Blender
A blender is the only tool that can bring foods (hot or cold) to a uniformly smooth texture, whether you’re making milkshakes and frozen drinks or pureeing soups and sauces. You might also consider an immersion
blender, which is useful for small jobs like blending salad dressings and pureeing soup right in the pot.
Electric Mixer
A handheld mixer is lightweight, easy to use, and great for most basic tasks, like whipping cream or egg whites, creaming butter and sugar, and making a batter; the only thing it can’t handle is kneading dough. But
that’s no problem for a stand mixer. If you are a serious cook or baker, a stand mixer is simply something you need. If you bake only occasionally, a handheld mixer is fine. Either will work with the recipes in this book.
Electric Spice/Coffee Grinder
Freshly ground whole spices have a superior aroma and roundness of flavor versus preground spices. The test kitchen standard for grinding spices is a blade-type electric coffee grinder.
Food Processor
If you are investing in one big-ticket appliance, it should be a food processor. It can chop foods that blenders can’t handle, as well as slice and shred and mix up batters and doughs.
Roasting Pan
This is our go-to for tackling large cuts of meat; its ample size can even accommodate both a roast and side dish. Measure your oven before shopping to ensure a large, tall pan will fit, and make sure the pan has a
V-rack.
Stockpot
Pick an all-purpose 12-quart pot that can handle a variety of tasks, from steaming lobsters to canning to making huge batches of homemade stock. We prefer a tall, narrow pot with a thick bottom to prevent
scorching.
Muffin Tin
Darker pans produce darker baked goods; lighter pans produce lighter ones. We gravitate to gold-colored muffin tins (and many other pans) for browning that’s right in the middle.Round Cake Pans (9-Inch) To bake perfect cake layers, look for light-colored pans at least 2 inches tall. Eight-inch pans are also popular.
Baking Pans
We use an 8-inch square baking pan in this book for brownies and bars. A 13 by 9-inch pan is also quite useful.
Loaf Pan
Size matters with loaf pans. We use an 8½ by 4½-inch pan. If yours is 9 by 5 inches, you’ll need to adjust the baking time as the recipe indicates.
Bundt Pan
This decorative pan produces cakes that require little adornment. Make sure it’s heavy and nonstick.
Springform Pan (9-Inch). A springform pan’s sides release, allowing you to unmold delicate cakes without having to invert them.
Pie Plate
We don’t get into pies in this book but do use pie plates in other ways, such as dredging food in bread crumbs and pressing tortillas.
