Recipe Note
Bonus Recipes:
Riced Cabbage and Cauliflower
6 cups of cabbage, shredded (use a box grater or a food processor)3 cups cauliflower, shredded (use a box grater or a food processor)1 onion, peeled and finely sliced1 tsp salt or 2 teaspoons shio koji1 Tbsp Shabazi2 Tbsp olive oil
Add all ingredients to a pan over medium heat. Cover and allow to steam for 20 minutes. Uncover and raise the heat to medium high, cook, stirring frequently, until most of the moisture has evaporated and veggies are browned in spots. Season to taste.
Chili and Shoyu Corn
Kernels from 3-4 ears of sweet corn1 scallion, minced2 Tbsp butter2 tsp soy sauce2 tsp lemon juice1-2 tsp chili of your choice (espelette, aleppo, urfa, etc)
In a skillet over medium high heat melt the butter. Add the corn and scallions and cook for 5 minutes or until lightly browned. Toss with the soy sauce, lemon juice, and chili and cook for 2-3 minutes more. Adjust salt and acidity to taste.
Variations & Ideas:
• Meatless? I like to braise new potatoes, small whole okra pods, and cubes of extra firm tofu. Sauté in olive oil until browned in places (about 6-7 minutes), then add the zucchini and red pepper and Cataluña and braise as above. Sadly most vegan kofta I've tried will not stand up to a braise and will fall apart, but these whole small veggies are great!
• SubChios for Cataluña, and braise in onions, spinach, honey, and a few lemon slices. Serve with roasted or pan fried potatoes and Chios yogurt sauce.
• Sub ground turkey thigh for lamb and pork, 2 teaspoonsSmoked Cinnamon for Cataluña, and braise in chopped butternut squash, onion, and Swiss chard. Serve with cranberry chutney and brown butter sage wild rice.
• Sub beef for lamb, Reims for Cataluña, and braise in onions, ginger, and garlic chili sauce. Serve with Nước chấm, shredded lettuce, and fluffy white rice.
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