food
recipes
1. Lightly crush the Szechuan peppercorns in a
mortar and pestle until coarsely ground. Drizzle the
steak with olive oil. Sprinkle with a pinch of salt,
pepper, and the crushed peppercorns. Rub these all
over the steak. Use a vegetable peeler to peel the
carrot into long ribbons and set them aside.
2. Preheat a grill pan over high heat until really hot.
Cook the steak for about 7 to 8 minutes, or until
browned and caramelized on the outside, but pink
inside, turning it every minute or so. Brush some
of the mustard over the steak toward the end of
cooking. Once cooked to your liking, move the
steak to a cutting board to rest.
3. Cook the noodles according to package
directions. Drain and set aside. Preheat a large
wok or frying pan over high heat, Once really
hot,
add
about
I
tablespoon
of sesame
oil and the
sliced ginger, garlic, and vegetables, except for the
carrot and kale. Cook for a few minutes, stirring
constantly, then add the carrot and kale and
continue to cook and stir. Season with a splash
or two of soy sauce and toss in the cooked noodles.
Take wok offbeat. Divide this vegetable mixture
between serving bowls. Slice the steak thinly and
divide between bowls; drizzle the resting juices
from the meat all over everything. Sprinkle with
the cilantro leaves. Makes 2 servings, plus leftover
vegetables and noodles.
*Chiles contain oils that may burn .skin and eyes.
Wear plastic gloves and wash hands after handling.
e a c h s e r v i n g
524
cal, 21 g fa t
SI
mg chol,
S69
Wig
sodium, SSgcarb,
5
gfiber, 31 gpro.
Easy O range-Carrot Cake
Jamie says:
“We all love a treat once in a while,
and a slice of this carrot cake will definitely put a
smile on your face. It's homemade, so you know
exactly what has gone into it—there are no hidden
ingredients. The icing will make it a bit more
indulgent, but If you’re only baking this every
once in a while and serving a small wedge rather
than a huge slice, there’s nothing wrong with a
little indulgence. When kids get to pull up carrots
they’ve grown themselves and help turn them into
something delicious like this cake, not only will
they love it even more but it will also help them
develop a healthy, well-rounded approach to food."
Jamie likes his icing light on the sugar. If you
prefer yours sweeter, stir in more powdered sugar
to taste.
prep
30 min,
bake
50 min.
cool
10 min.
oven
350°F
For the cake
%
cup vegetable oil, plus a little more for
greasing pan
1
%
cups light brown sugar
4
large eggs (preferably free-range or organic)
Grated zest and juice of l orange
(approximately 1 tsp. zest and
%
cup juice)
2
cups all-purpose flour
I
Tbsp. baking powder
Va
tsp. sea salt
V2
cup walnuts, roughly chopped
1
heaping tsp. ground cinnamon
Finch of ground cloves
l/ 2
tsp. ground nutmeg
Уг
tsp. ground ginger
10
oz. carrots, peeled and coarsely grated
For the icing
2
cups low-fat sour cream
2
to 3 Tbsp. powdered (icing) sugar
2
oranges
1* Preheat the oven to 350°F. Grease a 9-inch square
or 10-inch round cake pan with a little vegetable
oil. Line the bottom of the pan with a piece of
parchment or waxed paper, cut to fit. In a large
mixing bowl, use an electric mixer to mix the oil
and sugar. Beat in the eggs, orange zest, and juice.
Stir in the flour, baking powder, and salt. Add
the chopped walnuts, cinnamon, doves, nutmeg,
ginger, and grated carrot. Mix just until combined
(don’t overmix, because this will affect how the
cake rises),
2
. Spoon the batter into the prepared cake pan.
Bake 50 minutes, or until golden, Check doncncss
by poking a skewer or toothpick into the center of
the cake. If it comes out clean, the сакс is cooked; if
it’s still slightly sticky, put it back in the oven for a
few more minutes.
3. Cool the cake in the pan for 10 minutes. Turn it
out onto a rack to cool completely before icing.
4. For the icing, place the sour cream in a mixing
bowl. Sift in the powdered sugar and grate in the zest
of one orange.
I
halve the orange and squeeze in the
juice from one half. Whisk everything together until
glossy. It will be a fairly loose consistency. Spread
thinly over the top of the cake. Grate a little more
orange zest on top of the cake. Slice the remaining
Orange and serve on the side. Makes 16 servings.
each
serving
341 cal, 16 g fat, 63 mg chol, 180 mg
sodium, 63 gcarb, 2 gfiber, 5 gpro.
ROMANESCO
CAULIFLOWER
With its vivid
color and pyramid
shape, Romanesco
cauliflower (also
known as Romanesco
broccoli) is a
standout in any
garden. Jamie adds it
to his Cup-of-Garden
Soup,
page 172,
for
its mild cauliflower
flavor and eye-
catching shape.
KALEIDOSCOPE
CARROTS
Fresh carrots pulled
from the garden are
sweet and crisp. Look
for carrots
in
several
different colors— red,
purple, yellow, and
white, along with
the common orange
variety. Jamie uses
them to add crunch
and color to salads
and stir-fries.
178
НЕТ ТЕК Н 0М Б 8 AND ф ARDEN S |
APRIL 2011 |
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