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1
cup (250 ml) rice, uncooked
½
cup (118 ml) water
¼
1
teaspoon (6 ml) kosher salt, divided
¼
teaspoon (1 ml) pepper, divided
½
cup (125 ml) fresh dill, chopped, plus
more for garnish
½
pound (227 g) ground lamb (or any other
ground meat of your choice)
2
tablespoons (30 ml) lemon juice
Egg-Lemon Sauce:
2
eggs
2
tablespoons (30 ml) freshly squeezed
lemon juice
¼
teaspoon (1 ml) salt
2
teaspoons (10 ml) cornstarch dissolved
in 1 tablespoon (15 ml) of water
½
cup (125 ml) reserved cooking broth,
divided
Fresh dill optional
1. Put cabbage head into the steamer. Secure
lid. Select Vegetable, set timer for 10 minutes
and press Start. Once timer expires, remove
cabbage from steamer and set aside to
slightly cool.
2. While cabbage is steaming, put 1 tablespoon
(15 ml) of the olive oil into a medium-sized
skillet. Heat over medium-high heat. Once
the oil is hot, add the scallions and cook until
softened, about 2 minutes. Add rice and cook
until transparent, about 2 to 3 minutes. Add
½ cup (125 ml) water, ½ teaspoon (2.5 ml) of
the salt and a pinch of the pepper; stir until the
rice has completely absorbed the water, about
4 to 5 minutes. Remove rice mixture from heat
and transfer to a medium-sized bowl.
3. Add dill, ground lamb, lemon juice, remaining
olive oil, salt and pepper to the bowl with the
rice mixture. Stir to evenly combine.
4. Stuff the cabbage leaves by first removing
one cabbage leaf from the cabbage head. Put
it on a clean surface with the ribs facing up.
Use a paring knife to remove the leaf's core by
cutting an upside down "V" into the bottom of
the leaf.
5. Put 2 tablespoons (30 ml) of the rice and meat
mixture into the center of the leaf. Gently fold
up the bottom of the leaf so that it covers half
of the mixture. Fold the right part of the leaf
inward and over the mixture; repeat with the
left side of the leaf. Using your thumb, roll the
leaf with the rice and meat mixture upward so
that the leaf seals and the seam faces down.
Transfer to the tray inside the steamer. Repeat
with the remaining leaves and mixture. Secure
lid.
6. Select Manual, set timer for 1 hour and press
Start.
7. Once timer expires, remove the tray with the
stuffed cabbage leaves from the steamer
and set aside. Pour 1 cup (250 ml) of the hot
cooking liquid from the bottom of the cooking
pot into a measuring cup. Discard the rest.
Return the steamer tray with the stuffed
cabbage leaves to the glass cooking pot.
Select Keep Warm and press Start.
8. While the stuffed cabbage leaves keep
warm, put the eggs, lemon juice and salt in a
double boiler. Whisk until very foamy, slightly
thickened and the temperature reaches
160 º F (71°C). Slowly whisk in ¼ cup (60 ml)
of the reserved cooking liquid and cornstarch
mixture; continue whisking and cook until
sauce is thickened, about 1 minute. If sauce is
too thick, add in the remaining cooking liquid
1 tablespoon (15 ml) at a time until desired
consistency is achieved.
9. Serve sauce immediately spooned over the
stuffed cabbage leaves. If desired, garnish
with fresh dill.
Nutritional information per serving (1 stuffed cabbage):
Calories 82 (33% from fat) • carb. 10g • sugars 1g • pro. 3g
• fat 1g • sat. fat 1g • chol. 9mg • sod. 163mg
• calc. 23mg • fiber 8g
Nutritional information per serving
[1 tablespoon (15ml) egg-lemon sauce]:
Calories 11 (51% from fat) • carb. 0g • pro. 1g
• fat 1g • sat. fat 0g • chol. 23mg • sod. 42mg
• calc. 4mg • fiber 0g
Green Chile Tamales
Serve tamales as an appetizer or main course
with avocado and a side salad.
Makes about 24 tamales
24
corn husks
1
teaspoon (5 ml) vegetable oil
1
small onion, finely chopped
1
jalapeño pepper, seeded and finely
chopped
2
garlic cloves, finely chopped
16
½
teaspoon (2.5 ml) kosher salt, divided
¼
teaspoon (1 ml) freshly ground pepper
3
pounds (1.36 kg) chicken thighs,
roasted, meat removed and shredded
½
1
tablespoons (25 ml) fresh lime juice
3
cans [4 ounces each (113 g)] chopped
green chiles
4
cups (1 L) masa
1
tablespoon (15 ml) baking powder
2
teaspoons (10 ml) kosher salt
3
cups (750 ml) water
1
cup (250 ml) vegetable oil
1. Put the corn husks into a large stainless
bowl and cover with boiling water; weight
with a heavy plate so they are all completely
submerged.
2. Put the oil into a medium sauté pan and place
over medium heat. Once the oil is hot, add the
chopped onion, jalapeño pepper, garlic,
¼ teaspoon (1 ml) of the salt and the pepper
to the pan. Sauté until soft, about 5 minutes.
3. Put the shredded chicken into a medium bowl
and stir together with the sautéed vegetables,
lime juice, green chiles and remaining salt. Set
aside.
4. Put the masa, baking powder, salt, water and
oil into a large mixing bowl. Use a hand mixer
to combine. Set aside.
5. To assemble tamales: Drain corn husks and
unroll. Hold one in your hand and spread
¼ cup (60 ml) of masa dough onto the husk,
⁄
covering
of the husk toward the wider end
2
3
of the husk. Place 2 heaping tablespoons
(30 ml) of filling on top of the masa. Fold the
narrow end of the husk up into the tamale and
then roll the sides together to close. Repeat
with remaining tamales.
6. Put 12 tamales onto the tray inside the
steamer. Secure lid.
7. Select Manual, set timer for 1 hour and press
Start. Once time expires, remove and repeat
with remaining tamales.
8. Serve immediately.
Nutritional information per tamale:
Calories 232 (54% from fat) • carb. 15g • pro. 12g
• chol. 36mg • fat 14g • sat. fat 3g • sod. 376mg
calc. 49mg • fiber 1g
Cantonese-Style
Steamed Bass
This sweet and spicy play on the traditional style
uses individual fillets for easy preparation.
Makes 2 servings
2
teaspoons (10 ml) granulated sugar
¼
cup (60 ml) plus 2 teaspoons (10 ml)
mirin, divided
1
large garlic clove, finely chopped
1
1-inch (2.5 cm) piece of fresh ginger,
peeled and finely chopped
1
green onion, thinly sliced
1
chili pepper, like serrano or Fresno,
thinly sliced
1
baby bok choy, rinsed, cleaned and
quartered
2
sea bass fillets, about ½ pound (227 g)
each
¼
cup (60 ml) grapeseed oil
2
teaspoons (10 ml) soy sauce, reduced
sodium
1
teaspoon (5 ml) sesame oil
Lime wedges, cilantro (optional for
garnish)
1. In a small bowl, stir together sugar, ¼ cup
(60 ml) of mirin, garlic, ginger, onion and
pepper. Set aside.
2. Put the bok choy onto the tray inside the
steamer. Secure lid. Select Vegetable, set
timer to 8 minutes and press Start. When
timer expires, divide bok choy evenly between
two serving plates.
3. Rinse the sea bass fillets and place onto the
tray inside the steamer. Drizzle each with a
teaspoon (5 ml) of the remaining mirin and
replace lid. Select Seafood, set timer to 10
to 12 minutes depending on the thickness of
the fillets and press Start. While the fish is
cooking, put the grapeseed oil into a small
saucepan and place over medium-high heat.
Once oil is hot, add the reserved mirin mixture
and stir over heat until boiling.
4. When timer expires, remove bass and place
each fillet over the bed of bok choy on
prepared serving plates. Drizzle each with
1 teaspoon (5 ml) of soy sauce and
½ teaspoon (2.5 ml) sesame oil. Spoon the
chili-ginger sauce evenly over the fish on
each plate.
17
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