Equal Parts

One of my favorite episodes of Sex and the City is the one where Carrie writes about secret single behavior, the quirky habits and pleasures that only come out only when one is home alone, without the observation or feedback of anyone else. I binge-watched this show in 2011, at a time when I was permanently single, when my secret single behavior was simply known as my behavior. Carrie eats crackers and grape jelly in her kitchen while reading fashion magazines, and I had chips and salsa for dinner and then danced around my apartment wearing a green clay face mask.

Now when I am by myself for a night I order Thai food. Specifically, a bowl of hot and sour tom yum soup, a Thai salad (like a green apple salad), and shrimp spring rolls. It always feels special since it’s not a flavor profile I frequently work with at home.

I’d been eyeing a recipe for ginger meatballs braised in coconut broth that Smitten Kitchen had posted months ago, and last week’s cooler weather was the perfect time to try them. Despite adding ginger, coconut, lime juice, fish sauce, garlic, and turmeric to both the meatballs and the broth, it didn’t occur to me until my first bite that I was cooking a Thai-inspired dish.

This meal was incredibly comforting, delicious, and versatile, and I already want to make it again. In the spirit of Tuesday, I used ground chicken instead of the pork Deb calls for, and I altered her ratio of meatballs to broth to rice to suit how I like to cook. The first night I served the meatballs on a bed of rice and spooned the broth over the entire dish, but the meatballs were also excellent themselves, as was a leftover bowl of just rice and broth.

Also, we cannot talk about this recipe without talking about perfect jasmine rice. The recipe on the bag was an identical formula to how I cook quinoa: bring 2 cups of water, 1 cup of rice, and 1/2 tsp of salt to a boil, cover and reduce to a simmer for 15 minutes. But when the timer buzzed I removed the lid to discover a pile of mush that was sticking to the bottom of the pot. “Why does this always happen to me?!” I whined, as I angrily Googled answers while debating if I wanted to try a second batch. But then I learned that in the case of jasmine rice this is supposed to happen! Just remove from the heat and keep covered for 5 more minutes, and the grains will soak up the excess moisture and release from the bottom of the pot. It really worked!

PERFECT JASMINE RICE

You’ll need:
1 cup jasmine rice
2 cups water
1/2 tsp salt

Bring everything to a boil in a medium saucepan, then cover and reduce to a simmer for 15 minutes. Then, remove from heat and keep covered for an additional 5 minutes. Remove lid and fluff with a fork.

Note: I think the best saucepan for making all grains is the Le Creuset Saucepan with Skillet Lid. I use mine multiple times a week, which makes it one of the best Christmas gifts I ever received.

GINGER MEATBALLS BRAISED IN COCONUT BROTH, inspired by Smitten Kitchen

For the meatballs, you’ll need:
1 lb ground chicken
1 large egg
1-1/2 tbsp panko breadcrumbs
1 tbsp peeled and grated ginger
1 garlic clove, minced
1 tsp fish sauce
1 tsp salt

For the broth, you’ll need:
1 can unsweetened coconut milk
2 cups vegetable stock
1/4 cup peeled and grated ginger
2 garlic cloves, minced
Freshly grated zest and juice of 1/2 lime
1/2 tbsp fish sauce
1 tsp ground turmeric
1/2 tsp sugar
A few handfuls of chopped greens, such as kale or chard or spinach

To serve, you’ll need:
Cooked jasmine rice
Chopped cilantro (optional)
Additional lime wedges (optional)

To make the meatballs, combine all ingredients in a large bowl and use your hands or a fork to mix together well. At this point I like to put them in the refrigerator for a little while (so go get your workout in), but they can also be cooked immediately. Preheat oven to 425. Scoop mixture into 1-1/2 inch meatballs and space them on a baking sheet about 1 inch apart. Bake until they are just golden brown and the internal temperature is 165, about 12 to 14 minutes.

Meanwhile, to make the broth, combine the coconut milk, vegetable stock, ginger, garlic, lime zest and juice, fish sauce, turmeric, and sugar in a large, wide saucepan. Bring to a boil, then reduce to a simmer for 10 minutes. Skim the top for a smoother broth. Add cooked meatballs to the broth and simmer, covered, for another 10 to 15 minutes, midway through adding the chopped greens to wilt.

Serve the meatballs and broth over jasmine rice, with chopped cilantro and additional lime juice.