As promised on the Festival Cookies with Liz Moody episode of Free Cookies, I give you: COCONUT RICE! A few updates and pieces of advice on this recipe (found on page 186 of Aim True): You can use light or full fat coconut milk in this recipe. Obviously full fat is super creamy and luxurious, but the light still has a lovely flavor if you want something less dense. You can also swap out broth for the coconut water, and I HIGHLY recommend using Anson Mills Carolina Gold Rice. Store these grains of gold in the freezer until you use them!
Feisty Calabrian Pasta with Perky Kumquats
Serves 2 hungry people or 4 modestly hungry
2 tablespoons extra virgin olive oil (plus extra for finishing)
1 tablespoon crushed Calabrian chili in oil*
6 kumquats, thinly sliced
2-3 cloves garlic, slivered
1/4 sweet onion, diced
1/2 bunch Dino kale, thinly cut
1 Meyer lemon, zested
1/2 cup grated Parmesan
1 pacakage pasta of choice
Handful fresh chives, chopped
Sea salt, finishing salt and fresh black pepper to taste
Bring a large pot of salted water to boil. Salt to taste like the sea. Cook pasta al dente and reserve 1/4 cup pasta water.
Warm olive oil over medium heat and sauté onion for 5-7 minutes or until soft. Season with salt and pepper. Stir in Calabrian chilies, kumquats and garlic for another 2-3 minutes. Toss in kale and season with more salt and lemon zest. Stir well and let kale wilt for roughly 3 minutes. Add in cheese, reserved pasta water and pasta. Stir well so that the sauce coats all the noodles evenly. Turn off the heat after 1-2 minutes and transfer to dining bowls. Top with fresh chives, more parm, a few slivers of raw kumquat, quick glug of olive oil and finishing salt and pepper. Bon Appetito!
*you can always add another tablespoon if you really wanna pack the heat!
Alison Roman is my culinary hero. If you don’t know who this food goddess is, I will shelve my pity and just give you the information: she is a regular columnist to NYT Cooking + Bon Appetit, as well as the author of the wildly delicious cookbook, Dining In. Do yourself a favor and only make her recipes (and occasionally mine) for the rest of your life.
Anyway, this pozole is tweaked from her fantastic NYT Cooking Braised Chicken Thighs With Tomatillos Recipe because
A. Her recipe was so good
B. I want tomatillos and hominy in everything
C. I was seriously craving pozole.
I crisped my chicken skin and removed it for snacks (maybe it’s a southern thing, but chicken ‘cracklins’ are a devilish treat), shredded the chicken, swapped stock for extra nutrient-dense bone broth, and created a coconut-lime crema that I’ll now be putting on everything. I also recommend cassava flour tortillas in place of corn (great if you’re doing the grain-free thing, and in my opinion, one of the more delicious tortillas out there). I’ve suggested a few vegetarian swaps if you want to give that a go. Enjoy!
Tomatillo Pozole with Coconut-Lime Crema
6 skin-on and bone-in chicken thighs*
1.5 T safflower oil