Sher's Scallion-Chicken Noodles

O, the comforting power of food. What could be a more perfect tribute to our friend Sher than to collect and make something from her blog, What Did You Eat? as a show of love and support. Her kind words touched so many of us, and the way her blog was written, I always felt like I'd been welcomed into her home with open arms. You know how you can feel like you just know someone - even someone you've never met? Someone so charming and wholesome and organic of spirit, they allow you to feel as though you've been friends forever? Sher was like that. And I wish I'd told her how happy I was to have known her, even if only through the internet.

Sher belonged to many groups. I looked forward to her dishes for Presto Pasta Night, and I felt like I always had something to learn from her posts to Weekend Herb Blogging. What charmed me, too, were her Weekend Cat Blogging posts, and I eagerly sought them out - often the first blog I'd read on the weekend. A fellow Daring Baker, she brought a spirit to our group that will be greatly missed. I am sure I've left a group or two out, but I think you get my point - she was an active member of almost every aspect of the food community, and will be sorely missed.

Once Mary and Kalyn put out the call to choose a recipe of Sher's, I immediately chose these scallion-chicken noodles. In fact, I'd had the dish bookmarked since she first shared it with us! Such a simple preparation and yet so delicious. The fragrance alone would knock your socks off. I totally agree with her one and only grievance with the meal - that she had to share it!! I too would have loved to keep it all to myself! This is a curl up on the couch under a blanket pasta dish, especially on a dreary day, as the ginger and cilantro are bright and warming.

So too, was Sher. Bright and warming and remembered today across the globe. Her kindness, generosity and friendship will live on.

Scallion-Chicken Noodles
c/o Sher of What Did You Eat?
http://whatdidyoueat.typepad.com/what_did_you_eat/2008/05/ppn-scallion-ch.html

1/2 pound skinless, boneless chicken thighs
3/4 pound fresh Chinese noodles (or dry linguine)
1/4 cup peanut oil
1 cup finely chopped scallions
1 tablespoon finely grated fresh ginger
2 tablespoons soy sauce
1 teaspoon Asian sesame oil
Pinch of sugar
Salt and freshly ground pepper
1/4 cup finely chopped cilantro leaves

Bring a saucepan of water to a boil. Add the chicken thighs and bring back to a boil. Remove from the heat, cover and let stand until the chicken is cooked through, about 15 minutes. Drain the chicken and cut it into 1-inch pieces.

Meanwhile, in a large pot of boiling salted water, cook the linguine until tender, 12 minutes. Drain, shaking out the excess water.

Wipe out the pot. Add the peanut oil and heat until shimmering. Add the scallions and ginger and cook over moderately low heat until fragrant, about 1 minute. Add the linguine and chicken along with the soy sauce, sesame oil, sugar and a generous pinch each of salt and pepper. Cook over moderately high heat, tossing, until the noodles are coated and heated through, about 1 minute. Toss in the cilantro, transfer to bowls and serve.

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White Cheese Pizza with Spring Onions

My two confessions for today: I miss the sun and I cannot stop thinking about this pizza. I couldn't decide which was more pressing, so I gave you both. The weather man says we should get a little sun tomorrow morning before we return to cloudy wetness, so I'll try to make the most of it. Reattaining this pizza is easier - and something I have far more control over.

I spent some time last weekend ripping recipes out of magazines and this one stayed top of the pile. I love home made pizza - and I've been itching to use my new pizza stone. It may also have had something to do with my love of white pizza... but who's counting.

I've never had a ramp. The original recipe calls for them. Considering their brief window of availability, the substitution of spring onions is offered. I happened across some of the most beautiful spring onions at the market Sunday morning. They were enormous and had beautiful purple outer skins. I really wish I had taken a picture of them before I prepared them for the pizza. (Considering my plan is to make this again this weekend, I will snap a photo then!)

I cannot begin to tell you how happy I was with the dough. I have a really shoddy track record with yeast anything, but despite my misgivings (and my husband's groans), I tried it anyway. It came together with minimal fuss, rose as directed, and tasted divine. Perfect marriage of crisp and chewy, it held up really well to the weight of the onions and all the cheese I piled on top.

My only complaint? I wish there were more of it. The recipe specifically says that it is a 12-inch pizza, and it was, but it was also decently thin. I hadn't planned anything to go with it (a salad would have been nice) but even with an approved pizza side, I would have preferred more pizza. This next go-round, I believe I will be making two.

White Cheese Pizza with Ramps
c/o Food and Wine Magazine, April 2008
http://www.foodandwine.com/recipes/white-cheese-pizza-with-ramps

The name Chicago comes from the Algonquin word chicagoua, which some historians say means “ramp”—a wild onion with a delicious garlicky flavor. That’s one reason Chicago chefs like Tony Mantuano feel a sentimental attachment to the pungent spring plant. (Scallions are also great substitutes.) To drink with his ramp-topped pizza, Mantuano suggests a Dolcetto d’Alba from Italy’s Piedmont region. It’s light-bodied enough not to overwhelm the pizza’s flavors, yet it has a peppery zip that can match the ramps’ intensity. Marcarini’s floral 2005 Fontanazza is a great choice, as is the plummy 2005 Cogno Vigna del Mandorlo.

Dough
1 cup all-purpose flour
1 1/2 teaspoons active dry yeast
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 cup plus 2 tablespoons warm water

Topping
10 ramps or medium scallions
Extra-virgin olive oil, for brushing
1 cup coarsely grated fresh mozzarella cheese (4 ounces); see Note
Salt and freshly ground black pepper
1/4 cup freshly grated Parmigiano–Reggiano cheese

MAKE THE DOUGH: In a large bowl, whisk the flour together with the yeast, salt and sugar. Pour in the water and stir well with a wooden spoon to form a dough. Scrape the dough out onto a lightly floured work surface and knead for a few minutes until smooth. Transfer the pizza dough to a lightly oiled large bowl. Cover with plastic wrap or a damp towel and let stand in a warm place until the pizza dough has doubled in bulk, about 1 1/2 hours.

Set a pizza stone on the bottom or on the bottom shelf of the oven and preheat to 500° for at least 30 minutes.

MAKE THE TOPPING: Bring a medium saucepan of salted water to a boil. Blanch the ramps until they are bright green but still al dente, about 1 minute. Drain, pat dry and cut into 1-inch lengths.

Punch down the pizza dough and transfer it to a lightly floured work surface. Roll out the dough to a 12-inch round, about 1/8 inch thick. Transfer the dough to a lightly floured pizza peel or an inverted baking sheet. Brush the dough with olive oil and sprinkle on the grated mozzarella in an even layer. Scatter the blanched ramps over the mozzarella and season lightly with salt and pepper. Top the pizza with the Parmigiano-Reggiano cheese.

Slide the pizza from the peel onto the hot stone. Bake for about 8 minutes, until the cheese has melted and the pizza crust is browned and crisp on the bottom. Transfer the pizza to a work surface, cut into wedges and serve right away.

Make ahead: The pizza dough can be frozen for up to 1 month.

Notes: For the cheese, Mantuano recommends the Crescenza by Paula Lambert’s Mozzarella Company in Dallas (mozzco.com). You can also use water-packed fresh mozzarella or fiore di latte; drain the cheese well before grating it.

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Chili Shrimp and Coconut Risotto

I tell ya, chili and coconut are friends. Good friends. And I especially enjoy when shrimp is invited to their party.

This is one of the recipes saved in the Great Recipe Cull of a month or so ago. It makes me smile that it was pulled from a magazine in 2002. Ah, memories.

I am so glad I learned how great Thai red chili paste is. I eventually found it in a jar, rather than a can (so I can save it in the fridge), and I just love the heat it provides. Nothing drastic, but enough to make your nose run and the back of your neck sweat. Its not the same fire you get with buffalo wings, and for that, I am grateful!

One edit I think this recipe could use... more scallions. It asked for one, I used two, and I felt like it got lost in the rice. Next time, I'll probably go with at least 4. Oh, and in case anyone is counting, I used "lite" coconut milk. I try to save calories where I can - especially since we followed dinner with angel food cake alongside that blueberry-pie-ice-cream!

Chili Shrimp and Coconut Risotto
Real Simple Magazine, September 2002
http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=524272

2 tablespoons olive oil

1 pound large shrimp, shelled and deveined

2 cloves garlic, minced

1 teaspoon kosher salt

2 tablespoons chili paste

1 14-ounce can coconut milk

4 cups cooked jasmine rice

1 cup bean sprouts1 scallion, thinly sliced

1 tablespoon fresh lime juice

Fresh basil leaves for garnish

Heat the oil in a large sauté pan over medium heat. Add the shrimp, garlic, and salt and cook until the shrimp is pink and just cooked through, about 5 minutes. Remove the shrimp and set aside.

Add the chili paste and coconut milk to the pan and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened and reduced by half, about 5 minutes. Add the rice, bean sprouts, scallion, lime juice, and shrimp and cook until heated through, 3 to 4 minutes. Serve garnished with basil leaves.

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