Miso is one of the most versatile ingredients to work with in vegetarian cuisine -- it can be used as a marinade, dressing, in side sauces or most commonly, as a soup base. This is a fantastic dish that only takes about 15 minutes to make, and can be used either as a light starter or an easy main course if you want something nutritious and comforting. The miso paste can be adjusted depending on your taste, and the vegetables can be switched around to your liking. This is how I was taught to make it, and very similar to what I've had in most Japanese restaurants.
The zucchini can be left out completely, but I just love the soba-like effect of spiralized zucchini noodles in this particular soup. It adds a nice texture on top of the nutritional punch it packs.
You will need:
1/4 cup miso paste
1/3 cup warm water
4 cups water
2 tbsp tamari sauce
1 scallion, sliced
1 handful sliced white or Cremini mushrooms (about 3-4 whole mushrooms)
1 small zucchini, spiralized
4 oz tofu, cubed
2 tbsp olive oil
In a small bowl, whisk together the miso paste and warm water. Set aside.
In a medium sized saucepan, heat the olive oil, scallions, tofu, and mushrooms over medium heat. Sautee them all together until the mixture becomes fragrant and the tofu begins to brown on more than one side. Add the water and tamari sauce and bring to a strong simmer, then add the zucchini noodles. Cook until the zucchini is at the desired texture -- 4-5 minutes if you want more crisp noodles, 7-8 for softer noodles. Once you've gotten the zucchini cooked, immediately remove the saucepan from the heat and allow to cool for a few minutes. Thoroughly stir and add the miso paste while the soup is still hot but not simmering. Serve immediately.
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Sunday, July 10, 2016
Sunday, February 14, 2016
Roasted Butternut Cream Chowder
This is a recipe that just never fails. It's seasonal, relatively cheap to make, and I have yet to find someone who doesn't adore it. Feel free to adjust the seasoning as you see fit; smoked paprika can add a lot of heat to an otherwise mellow comfort food, so you do you. Since one butternut squash makes a lot of puree, I'm posting the version that uses all of the puree. Feel free to halve it if you don't intend on using the whole squash, or freeze some for another day.
You will need:
1 small to medium butternut squash; I try to find the smallest of the bunch, something that will yield around 3 cups of puree is ideal
8 oz light cream
4 oz chevre
1/4 tsp smoked paprika
1/3 cup crushed cashews
1 tbsp fresh sage, chopped
a few sprigs of rosemary
1/3 cup chopped white onion
1 tbsp butter
6 cups vegetable or chicken broth
salt to taste
turmeric for color
You've got to roast a squash to do this right. Halve it, scoop out the seeds, and place it cut side down in a roasting pan. Fill it with about half an inch of salted water. Preheat the oven to 350, and let it bake for 60-90 minutes. Some people roast at 400 for a much shorter time, but I prefer the longer method -- you get a more tender, sweet result. Let the halves cool completely before scooping out the puree.
After that, it's pretty simple. Using a large soup pot, throw in the onion and butter and let them cook until the onion begins to brown. Add your 3-4 cups of squash puree and the broth of your choice. Whisk it together over medium heat until it's more or less uniform. Add the paprika, cashews, herbs and chevre, and simmer on medium-low. Check it about every 5-10 minutes and give it a nice whisk each time. After around 15 minutes, add the cream and turmeric and whisk, whisk, whisk. Some people like to use an immersion blender for this, it does yield a creamier result. Taste it and add however much salt you need.
I've found that keeping this on very low heat for some more time brings out the flavor more, but it can be served immediately as well.
You will need:
1 small to medium butternut squash; I try to find the smallest of the bunch, something that will yield around 3 cups of puree is ideal
8 oz light cream
4 oz chevre
1/4 tsp smoked paprika
1/3 cup crushed cashews
1 tbsp fresh sage, chopped
a few sprigs of rosemary
1/3 cup chopped white onion
1 tbsp butter
6 cups vegetable or chicken broth
salt to taste
turmeric for color
You've got to roast a squash to do this right. Halve it, scoop out the seeds, and place it cut side down in a roasting pan. Fill it with about half an inch of salted water. Preheat the oven to 350, and let it bake for 60-90 minutes. Some people roast at 400 for a much shorter time, but I prefer the longer method -- you get a more tender, sweet result. Let the halves cool completely before scooping out the puree.
After that, it's pretty simple. Using a large soup pot, throw in the onion and butter and let them cook until the onion begins to brown. Add your 3-4 cups of squash puree and the broth of your choice. Whisk it together over medium heat until it's more or less uniform. Add the paprika, cashews, herbs and chevre, and simmer on medium-low. Check it about every 5-10 minutes and give it a nice whisk each time. After around 15 minutes, add the cream and turmeric and whisk, whisk, whisk. Some people like to use an immersion blender for this, it does yield a creamier result. Taste it and add however much salt you need.
I've found that keeping this on very low heat for some more time brings out the flavor more, but it can be served immediately as well.
Saturday, August 9, 2014
Coconut Kale Stew
It's been cool and misty between bouts of rain here in the mountains. It's definitely not August weather, but at least we're reaping the benefits of the seasonal vegetables! This recipe is a hearty, healthy dish to keep warm with on a cold night and fills the kitchen with the best medley of scents -- stewing garlic, fresh greens, curry, butter, onions, the list goes on. Seeing as I use premixed curry blends most of the time this is also pretty easy and keeps well in the refrigerator. Serves 6-8 people.
20 oz light coconut milk
3 large cloves garlic or the equivalent, chopped finely
10 oz water
1 bunch of kale chopped into small pieces, about 4-5 cups loose after chopping
1 1/2 tbsp red curry powder (there are so many varieties of curry, I usually reach for my shahi paneer masala for a red curry)
1 tsp paprika
2 tsp powdered turmeric
1 cup precooked saffron rice (optional)
salt to taste
1 Italian onion, grated
1/2 lb tofu, cubed
1 bowl brine (salted) water
2 tbsp butter
Soak the tofu in the brine water for at least half an hour; remove and pat completely dry with a paper towel.
Start by cooking the kale in the mix of coconut milk, water, and chopped garlic. The kale should be cooked until tender, depending on your preference and the variety you've selected this could be 15 minutes to an hour.
Melt the butter in a saucepan over medium heat. Add the tofu, wait a few minutes and then add the grated onion. Cook until at least one side of each tofu cube is golden browned, and the onions are beginning to caramelize.
Add the spices and rice to the kale-garlic broth. Then pour the contents of the saucepan -- the onion, tofu, and butter -- into the pot. Finish by adding salt to taste. Simmer for at least 15 minutes, although a longer time at a lower temperature will yield thicker results. Serve hot with flatbread and chai tea.
20 oz light coconut milk
3 large cloves garlic or the equivalent, chopped finely
10 oz water
1 bunch of kale chopped into small pieces, about 4-5 cups loose after chopping
1 1/2 tbsp red curry powder (there are so many varieties of curry, I usually reach for my shahi paneer masala for a red curry)
1 tsp paprika
2 tsp powdered turmeric
1 cup precooked saffron rice (optional)
salt to taste
1 Italian onion, grated
1/2 lb tofu, cubed
1 bowl brine (salted) water
2 tbsp butter
Soak the tofu in the brine water for at least half an hour; remove and pat completely dry with a paper towel.
Start by cooking the kale in the mix of coconut milk, water, and chopped garlic. The kale should be cooked until tender, depending on your preference and the variety you've selected this could be 15 minutes to an hour.
Melt the butter in a saucepan over medium heat. Add the tofu, wait a few minutes and then add the grated onion. Cook until at least one side of each tofu cube is golden browned, and the onions are beginning to caramelize.
Add the spices and rice to the kale-garlic broth. Then pour the contents of the saucepan -- the onion, tofu, and butter -- into the pot. Finish by adding salt to taste. Simmer for at least 15 minutes, although a longer time at a lower temperature will yield thicker results. Serve hot with flatbread and chai tea.
Saturday, January 1, 2011
Ring in the New Year with Collard Greens Soup
I'm reporting to you from Finland, so while it is evening here many of you in the States are probably just awakening from a champagne induced stupor. Here's a recipe I meant to publish awhile back but preparing to go abroad wound up eating up a lot of time. If you don't have the time or energy to do a traditional black eyed peas, greens and cornbread dinner, here's a one pot dish to keep warm with.
You will need:
I lb fresh collard greens
1 quart chicken broth
3-4 whole, uncut cloves of garlic
1 tsp red chili flakes
2 tbsp olive oil
1 bunch mung bean threads, uncooked (you could use rice noodles but I like the texture of the bean threads better, these are also known as cellophane noodles)
1/4 cup tamari or soy sauce
2/3 cup water
Rinse the collard greens well and lay them flat on a cutting board. Using a sharp knife, cut out the stem and fold in half. Roll from the bottom up and slice into segments, this will give you fine long pieces of greens. Bring the chicken broth and water to a strong simmer and throw in the garlic and greens. Cook for about 45 minutes, checking every now and then to make sure the liquid doesn't boil off. If you're running low, add a bit more chicken broth or salt water.
After 45 minutes add the oil, tamari, chili flakes and mung bean threads. Cook for about 5 more minutes and remove from the heat. Serve it hot, ideally with some crusty bread to soak up the potliquor.
You will need:
I lb fresh collard greens
1 quart chicken broth
3-4 whole, uncut cloves of garlic
1 tsp red chili flakes
2 tbsp olive oil
1 bunch mung bean threads, uncooked (you could use rice noodles but I like the texture of the bean threads better, these are also known as cellophane noodles)
1/4 cup tamari or soy sauce
2/3 cup water
Rinse the collard greens well and lay them flat on a cutting board. Using a sharp knife, cut out the stem and fold in half. Roll from the bottom up and slice into segments, this will give you fine long pieces of greens. Bring the chicken broth and water to a strong simmer and throw in the garlic and greens. Cook for about 45 minutes, checking every now and then to make sure the liquid doesn't boil off. If you're running low, add a bit more chicken broth or salt water.
After 45 minutes add the oil, tamari, chili flakes and mung bean threads. Cook for about 5 more minutes and remove from the heat. Serve it hot, ideally with some crusty bread to soak up the potliquor.
Friday, September 17, 2010
Butternut Squash Cyr Stew with Potatisklimp
How's that for a recipe title?! Don't be frightened, this Swedish-Russian fusion dish is worth the pronunciation and more. Potatisklimp are Swedish potato dumplings and operate quite a bit like matzo balls. Cyr is the Russian word for cheese, and here's why I chose it.
If you're lucky enough to live somewhere where they carry Northern European cheeses, look for Leipäjuusto. Also known as bread cheese here in the US, this does not melt the way most regular cheeses do. It's also got grill marks which impart a nice texture and flavor that I found went well with the butternut squash soup. I was first introduced to this cheese when I was in Russia, although there let's just say it wasn't made from cow's milk. Anywho, in this recipe you could also use a good Halloumi, but you'd want to add it when the soup was slightly cooler.
Here's what you need:
2 medium butternut squash, sliced in half and de-seeded
3 quarts chicken broth
1 white onion, sliced
4 medium carrots, diced
4 tbsp butter
salt to taste
1/4 cup butter, melted
2 egg yolks
1/2 cup fine bread crumbs or matzo meal
1/2 cup peeled and mashed Russian Fingerling potatoes
1/4 tsp lemon zest
1/2 tsp nutmeg
1 tsp salt
2 egg whites
1 lb Leipäjuusto or bread cheese
Preheat the oven to 350 degrees. Place the squash cut side down on a baking pan or cookie sheet and bake for an hour. Remove and allow to cool.
Heat the butter in a large stock pot over medium until melted and add the onions and carrots. Cook until the onions begin to brown and add a few cups of broth. Add a cup or two of squash then more broth and mix, continue to do this until all the squash and broth is mixed uniformly in the pot. Add the salt and bring to a strong simmer.
Mix the egg yolks and butter; add the mashed potatoes and stir well. Add the spices and bread crumbs and mix until uniform, you definitely don't want any lumps. Whip the egg whites into stiff peaks and fold into the potato/egg mixture until even, but strive to not kill the fluffiness of the egg whites.
Take teaspoons of the potato mixture and roll gently into balls with your hands and drop into the simmering soup. Do so repeatedly until you're out of potato dumpling mixture and allow to cook for 5-10 minutes uncovered. Cover and cook another 10. Remove from the heat and add the bread cheese, stirring gently as to not break up the dumplings. This soup is most definitely enjoyed hot and fresh.
If you're lucky enough to live somewhere where they carry Northern European cheeses, look for Leipäjuusto. Also known as bread cheese here in the US, this does not melt the way most regular cheeses do. It's also got grill marks which impart a nice texture and flavor that I found went well with the butternut squash soup. I was first introduced to this cheese when I was in Russia, although there let's just say it wasn't made from cow's milk. Anywho, in this recipe you could also use a good Halloumi, but you'd want to add it when the soup was slightly cooler.
Here's what you need:
2 medium butternut squash, sliced in half and de-seeded
3 quarts chicken broth
1 white onion, sliced
4 medium carrots, diced
4 tbsp butter
salt to taste
1/4 cup butter, melted
2 egg yolks
1/2 cup fine bread crumbs or matzo meal
1/2 cup peeled and mashed Russian Fingerling potatoes
1/4 tsp lemon zest
1/2 tsp nutmeg
1 tsp salt
2 egg whites
1 lb Leipäjuusto or bread cheese
Preheat the oven to 350 degrees. Place the squash cut side down on a baking pan or cookie sheet and bake for an hour. Remove and allow to cool.
Heat the butter in a large stock pot over medium until melted and add the onions and carrots. Cook until the onions begin to brown and add a few cups of broth. Add a cup or two of squash then more broth and mix, continue to do this until all the squash and broth is mixed uniformly in the pot. Add the salt and bring to a strong simmer.
Mix the egg yolks and butter; add the mashed potatoes and stir well. Add the spices and bread crumbs and mix until uniform, you definitely don't want any lumps. Whip the egg whites into stiff peaks and fold into the potato/egg mixture until even, but strive to not kill the fluffiness of the egg whites.
Take teaspoons of the potato mixture and roll gently into balls with your hands and drop into the simmering soup. Do so repeatedly until you're out of potato dumpling mixture and allow to cook for 5-10 minutes uncovered. Cover and cook another 10. Remove from the heat and add the bread cheese, stirring gently as to not break up the dumplings. This soup is most definitely enjoyed hot and fresh.
Monday, February 22, 2010
Lobster Bisque
This is a quick, relatively easy recipe for lobster bisque. It calls for a lb of chunk lobster meat, which you can either harvest yourself or buy in the seafood section of more upscale grocers. This recipe serves 3.
You will need:
2 cups milk
1 cup chicken broth
4 tbsp flour
1/3 white onion
1/4 cup roasted red peppers
1/2 tsp salt
1 lb lobster meat
2 tablespoons butter
1 teaspoon Worcestershire sauce
Heat the milk, salt, broth, peppers and onion over medium heat and allow to simmer. In a skillet over medium heat, melt the butter and add the lobster. Stir with a spatula every few minutes for 5 to 7 minutes. Remove from the heat and set aside.
Take the broth mixture off the heat and allow to cool for a few minutes. Using a blender or food processor, combine the lobster meat (as well as drippings/butter from the pan) with the broth and onion until finely mixed. Put back on the heat and add the Worcestershire sauce and flour, whisk well. Keep hot several minutes (to thicken) or until ready to serve.
You will need:
2 cups milk
1 cup chicken broth
4 tbsp flour
1/3 white onion
1/4 cup roasted red peppers
1/2 tsp salt
1 lb lobster meat
2 tablespoons butter
1 teaspoon Worcestershire sauce
Heat the milk, salt, broth, peppers and onion over medium heat and allow to simmer. In a skillet over medium heat, melt the butter and add the lobster. Stir with a spatula every few minutes for 5 to 7 minutes. Remove from the heat and set aside.
Take the broth mixture off the heat and allow to cool for a few minutes. Using a blender or food processor, combine the lobster meat (as well as drippings/butter from the pan) with the broth and onion until finely mixed. Put back on the heat and add the Worcestershire sauce and flour, whisk well. Keep hot several minutes (to thicken) or until ready to serve.
Wednesday, December 23, 2009
As Irish As You Can Get: Potato Guiness Soup with Dubliner Cheddar
For those chilly days and nights there's nothing better than a nice, thick, filling soup or stew. Unfortunately, many of these winter stews involve red meat and aren't quite worth the calories they're cooked in, at least as far as I'm concerned. But this dish is a keeper -- it's simple, filling and rich with a deep savory flavor. Although the alcohol evaporates away during cooking this is a dish for adult tastes (although there's nothing wrong with giving some to the tykes in your household). So send the kids to bed, throw this soup together and curl up near the fire with any leftover Guiness.
You will need:
12 oz Guiness beer
2 lbs potatoes, peeled and chopped into small pieces
3/4 lb Dubliner cheddar
2 tbsp flour
6 tbsp butter
1 white onion, finely chopped
salt to taste
Boil the potatoes until a fork goes into them with no problem, usually between twenty and forty minutes. Mash the potatoes in the pot with a masher or in a separate bowl using a mixer; you don't want all the lumps gone, but you want to make a major dent in it. Return pot and potatoes to medium heat and add the Guiness; whisk together until even, expect to whisk through a bit of foam for several minutes. In the meantime, in a medium skillet, melt the butter over medium heat then add the onions. Cook them down as you cook down the potato mixture, probably about 10 minutes or until the butter turns a deeper golden and the onions are fully cooked. Add the onions and as much of the melted butter as you can get to the potatoes. Whisk in the flour. By this point the soup should be getting gradually smoother, and you can add the cheddar chopped into small cubes. Whisk constantly until all of it is melted and incorporated into the soup, probably five to ten minutes. After this, allow the soup to boil down a bit more and thicken up -- another five to ten minutes. Lastly, taste a very small spoonful to make sure it's salted to your taste, chances are you will have to add 2-3 tsp to the whole pot to get it where it needs to be. Serve hot, ideally with some bread for dipping.
You will need:
12 oz Guiness beer
2 lbs potatoes, peeled and chopped into small pieces
3/4 lb Dubliner cheddar
2 tbsp flour
6 tbsp butter
1 white onion, finely chopped
salt to taste
Boil the potatoes until a fork goes into them with no problem, usually between twenty and forty minutes. Mash the potatoes in the pot with a masher or in a separate bowl using a mixer; you don't want all the lumps gone, but you want to make a major dent in it. Return pot and potatoes to medium heat and add the Guiness; whisk together until even, expect to whisk through a bit of foam for several minutes. In the meantime, in a medium skillet, melt the butter over medium heat then add the onions. Cook them down as you cook down the potato mixture, probably about 10 minutes or until the butter turns a deeper golden and the onions are fully cooked. Add the onions and as much of the melted butter as you can get to the potatoes. Whisk in the flour. By this point the soup should be getting gradually smoother, and you can add the cheddar chopped into small cubes. Whisk constantly until all of it is melted and incorporated into the soup, probably five to ten minutes. After this, allow the soup to boil down a bit more and thicken up -- another five to ten minutes. Lastly, taste a very small spoonful to make sure it's salted to your taste, chances are you will have to add 2-3 tsp to the whole pot to get it where it needs to be. Serve hot, ideally with some bread for dipping.
Chicken Soup: A Vegetarian's Experience
I've mentioned that I am a vegetarian, which is the basis of this blog. I also admit to cooking for large numbers of people on a fairly regular basis, and especially when you're away from home you need something to take you back. One night in particular several guys from our student group in Moscow came to our dorm to attempt blini (Russian buckwheat pancakes). I had a whole chicken and some odds and ends around the kitchen and seeing as the blini weren't going as planned, I decided to try something new that would cure them of their homesickness.
What you need:
1 whole chicken, no innards, thawed
about a gallon of water
1 large onion, diced
4 tbsp fresh sage leaves, chopped
3 tbsp dried oregano
2 tbsp dried basil
3 bay leaves
3-5 tbsp salt, depending on taste
a few grinds of black pepper
1 lb spaghetti, broken into "2-3 inch pieces
3 cups shredded cabbage (optional)
sour cream
I never touched the raw chicken. It freaks me out. I don't even want to know what flesh feels like in that state. I will eat things made with broth but as far as the actual meat is concerned I usually pawn it off on someone else. I know, I'm weird. Anyway, I put a large stock pot with the gallon of water on to boil and stick the chicken in whole (after rinsing very well, of course). Add the salt, set the pot to simmer and put the lid on -- then just let that sucker cook for two to four hours. When you come back to it, lift the chicken out and allow it to cool for a few moments. Put the onions, spices, pasta and cabbage (if you're using it) into the pot and bring to a low boil. Pull bite sized pieces from the chicken and place in a bowl, adding them all once the chicken is bare. Put the lid back over it and boil for approximately 10-12 minutes. Take off the heat and pour into bowls. Serve with a dollop of sour cream on top and a shot of ice cold Russki Standart to get the authentic experience.
What you need:
1 whole chicken, no innards, thawed
about a gallon of water
1 large onion, diced
4 tbsp fresh sage leaves, chopped
3 tbsp dried oregano
2 tbsp dried basil
3 bay leaves
3-5 tbsp salt, depending on taste
a few grinds of black pepper
1 lb spaghetti, broken into "2-3 inch pieces
3 cups shredded cabbage (optional)
sour cream
I never touched the raw chicken. It freaks me out. I don't even want to know what flesh feels like in that state. I will eat things made with broth but as far as the actual meat is concerned I usually pawn it off on someone else. I know, I'm weird. Anyway, I put a large stock pot with the gallon of water on to boil and stick the chicken in whole (after rinsing very well, of course). Add the salt, set the pot to simmer and put the lid on -- then just let that sucker cook for two to four hours. When you come back to it, lift the chicken out and allow it to cool for a few moments. Put the onions, spices, pasta and cabbage (if you're using it) into the pot and bring to a low boil. Pull bite sized pieces from the chicken and place in a bowl, adding them all once the chicken is bare. Put the lid back over it and boil for approximately 10-12 minutes. Take off the heat and pour into bowls. Serve with a dollop of sour cream on top and a shot of ice cold Russki Standart to get the authentic experience.
Tuesday, December 22, 2009
The Long Drive Home: Pumpkin Risotto
Whenever I have to drive somewhere over two hours away, I listen to audiobooks in the car. I realize that this is highly unusual behavior for a 23 year old, yet it is genetic seeing as my mother is the one who got me hooked on the habit. She can also be credited in part for my love of cooking and ever-increasing mastery of my own kitchen. It was inevitable that one of these days the book Julie & Julia would wind up in my queue amongst the historical fiction and political jabber.
Despite my rather spotty use of my blog, I think this book resonates with anyone whose started and attempted to maintain a cooking blog. We do this for relief from everyday stress, as something to break the monotony of our lives or just for the hell of it. Keeping this blog is one thing that has pushed me to cook things I never would have thought of in the past. So not only is it a blog for my friends and relatives to check in on to see what's going on in my kitchen, it's my way of preserving recipes that I hope will become a part of the family tradition. Listening to Julie Powell's story reminded me of why I started this blog a few years ago and inspired me to update it with several recipes I've tried lately.
I know I've written about risotto before -- the lemon chicken version with lots of white wine and herbs. A relatively light choice when the cheese is limited, but true Italian food doesn't abide by the rules of caloric dieting. However, its methods are simple and archaic at times and the food can be light yet flavorful or hearty and rich enough to bring about a post-dinner coma. Risotto can go in either direction, although the recipe I'm about to share would fit more appropriately into the latter category.
Pumpkin is seasonal, and while I won't hold it against the most practical cooks to use canned pumpkin pulp in place of the freshly made stuff, it does make a difference in my experience. So this is perfect for when those little soccer ball sized pie pumpkins go on sale in autumn.
To make your own puree, a pie pumpkin should provide somewhere close to the right amount. I tend to make a large pot of risotto at a time so I just add the entire contents of the pumpkin -- this is definitely a dish to be shared with guests! Anywho, you will need a small pumpkin, big sharp knife, large spoon, large deep roasting pan and a big bowl to put all the innards in. Some people save their seeds and roast them, but that's another entry and I'm no expert. Fill the roasting pan with an inch or so of water and preheat the oven to 350. Slice the top off the pumpkin, clean out the fibers and seeds and cut it in half. Make sure there are no dangling fibers before putting the pumpkins, rounded (skinned) side up in the pan. Bake for around an hour. Take them out and let them cool for about 15 minutes, then using a towel or potholder, hold the pumpkin in one hand while using a large spoon to scoop out the puree into a mixing bowl. Using either a mixer or pastry cutter, mash it until most of the lumps are gone. Set aside.
Once you have the pumpkin pureed, you will need the following:
3 cups of arborio rice
3-4 quarts chicken stock (I used mock chicken stock for this and it turned out just fine)
1/2-3/4 cup room temp lager (I used Baltika 7, a Russian beer)
3 tsp nutmeg
1 tsp cinnamon
1/2 tsp red pepper flakes
1/2 tsp allspice
3-4 tbsp oil or butter
1 medium white onion, finely chopped
1 1/2 cups roasted macadamia nuts, loosely crunched
Shredded parmesan cheese (1/2 cup to 2 cups is a typical range, it just depends on what you like and how many are being served)
Heat the stock in a pot until it reaches a slow simmer, you want it to remain quite hot but not necessarily boil -- otherwise it will reduce and you may wind up having to add salted water midway through the process. I like to put the stock pot on the back burner and the risotto on the front, which keeps the mess from repeated ladeling minimal. Heat the oil in a large pot over medium to medium high heat, depending on your stove.
Once the oil is hot add the onions and stir, cook them until the edges begin to brown slightly. I like to use a wooden spoon for this, as it helps agitate the arborio rice without breaking the grains. Add the rice and stir again, making sure to coat it evenly with the oil and mix well with the onion. Stir constantly until the rice begins to look slightly translucent, usually around three minutes. Take the beer and add it, if the pot is hot enough you will get a surge of steam and a hiss so stand back -- it shouldn't be so hot that the beer explodes on impact nor should it be so cold that it goes off without a hitch. Stir this concoction until the beer reduces and the rice appears to be creamier, usually 2-3 minutes. Using a ladle or heatproof measuring cup, add 1/2 to 3/4 cup hot stock and stir into the rice for a few minutes, until the liquid is gone and the rice appears creamy, about the consistency of a pudding. After youve done this two or three times add a cup of pumpkin puree instead of broth. Alternate the two until you have no more pumpkin left. Add your spices and stir very well. At this point you should use a fork to lift a few grains out of the pot and taste -- expect that they will have softened but will still be hard in the middle. Keep adding broth and stirring, tasting often to make sure it doesn't get overcooked. Once the rice is cooked all the way through but still firm, stop adding stock and give it one good last stir.
This is where I and most other people who make risotto differ -- they make smaller batches and add the cheese directly to the batch while I make a large pot and let guests put the desired level of cheese over their own serving. If you want to be authentic about it you take the pot off the heat, mix in the cheese and throw half a stick of butter over it and cover for ten minutes. If you're like me, you let it rest for a few moments before serving. Top each plate with the roasted macadamia nuts and you're ready to chow down! Just make sure you have a place to take a nap when you're done eating :)
Despite my rather spotty use of my blog, I think this book resonates with anyone whose started and attempted to maintain a cooking blog. We do this for relief from everyday stress, as something to break the monotony of our lives or just for the hell of it. Keeping this blog is one thing that has pushed me to cook things I never would have thought of in the past. So not only is it a blog for my friends and relatives to check in on to see what's going on in my kitchen, it's my way of preserving recipes that I hope will become a part of the family tradition. Listening to Julie Powell's story reminded me of why I started this blog a few years ago and inspired me to update it with several recipes I've tried lately.
I know I've written about risotto before -- the lemon chicken version with lots of white wine and herbs. A relatively light choice when the cheese is limited, but true Italian food doesn't abide by the rules of caloric dieting. However, its methods are simple and archaic at times and the food can be light yet flavorful or hearty and rich enough to bring about a post-dinner coma. Risotto can go in either direction, although the recipe I'm about to share would fit more appropriately into the latter category.
Pumpkin is seasonal, and while I won't hold it against the most practical cooks to use canned pumpkin pulp in place of the freshly made stuff, it does make a difference in my experience. So this is perfect for when those little soccer ball sized pie pumpkins go on sale in autumn.
To make your own puree, a pie pumpkin should provide somewhere close to the right amount. I tend to make a large pot of risotto at a time so I just add the entire contents of the pumpkin -- this is definitely a dish to be shared with guests! Anywho, you will need a small pumpkin, big sharp knife, large spoon, large deep roasting pan and a big bowl to put all the innards in. Some people save their seeds and roast them, but that's another entry and I'm no expert. Fill the roasting pan with an inch or so of water and preheat the oven to 350. Slice the top off the pumpkin, clean out the fibers and seeds and cut it in half. Make sure there are no dangling fibers before putting the pumpkins, rounded (skinned) side up in the pan. Bake for around an hour. Take them out and let them cool for about 15 minutes, then using a towel or potholder, hold the pumpkin in one hand while using a large spoon to scoop out the puree into a mixing bowl. Using either a mixer or pastry cutter, mash it until most of the lumps are gone. Set aside.
Once you have the pumpkin pureed, you will need the following:
3 cups of arborio rice
3-4 quarts chicken stock (I used mock chicken stock for this and it turned out just fine)
1/2-3/4 cup room temp lager (I used Baltika 7, a Russian beer)
3 tsp nutmeg
1 tsp cinnamon
1/2 tsp red pepper flakes
1/2 tsp allspice
3-4 tbsp oil or butter
1 medium white onion, finely chopped
1 1/2 cups roasted macadamia nuts, loosely crunched
Shredded parmesan cheese (1/2 cup to 2 cups is a typical range, it just depends on what you like and how many are being served)
Heat the stock in a pot until it reaches a slow simmer, you want it to remain quite hot but not necessarily boil -- otherwise it will reduce and you may wind up having to add salted water midway through the process. I like to put the stock pot on the back burner and the risotto on the front, which keeps the mess from repeated ladeling minimal. Heat the oil in a large pot over medium to medium high heat, depending on your stove.
Once the oil is hot add the onions and stir, cook them until the edges begin to brown slightly. I like to use a wooden spoon for this, as it helps agitate the arborio rice without breaking the grains. Add the rice and stir again, making sure to coat it evenly with the oil and mix well with the onion. Stir constantly until the rice begins to look slightly translucent, usually around three minutes. Take the beer and add it, if the pot is hot enough you will get a surge of steam and a hiss so stand back -- it shouldn't be so hot that the beer explodes on impact nor should it be so cold that it goes off without a hitch. Stir this concoction until the beer reduces and the rice appears to be creamier, usually 2-3 minutes. Using a ladle or heatproof measuring cup, add 1/2 to 3/4 cup hot stock and stir into the rice for a few minutes, until the liquid is gone and the rice appears creamy, about the consistency of a pudding. After youve done this two or three times add a cup of pumpkin puree instead of broth. Alternate the two until you have no more pumpkin left. Add your spices and stir very well. At this point you should use a fork to lift a few grains out of the pot and taste -- expect that they will have softened but will still be hard in the middle. Keep adding broth and stirring, tasting often to make sure it doesn't get overcooked. Once the rice is cooked all the way through but still firm, stop adding stock and give it one good last stir.
This is where I and most other people who make risotto differ -- they make smaller batches and add the cheese directly to the batch while I make a large pot and let guests put the desired level of cheese over their own serving. If you want to be authentic about it you take the pot off the heat, mix in the cheese and throw half a stick of butter over it and cover for ten minutes. If you're like me, you let it rest for a few moments before serving. Top each plate with the roasted macadamia nuts and you're ready to chow down! Just make sure you have a place to take a nap when you're done eating :)
Friday, September 26, 2008
Seasonal Lentil Stew
Good news -- I recently found the farmer's market in my new city. Even better, it's a block from my house! Last Thursday I decided to check it out to get some ingredients for a veggie stew; I had a few pounds of lentils chillin' around my kitchen and figured that was a good use for them. This stew was a product of things I had lying around and what I thought might taste nice, so ingredients are estimated. For the broth I used diluted some very smooth marinara sauce but it's very close to tomato broth with garlic added, so that would be the easiest method. One of the great things about lentils is that they get better the more they're reheated so this is ideal for leftovers!
You will need:
1 large onion, diced
2 1/2 quarts tomato broth
2-3 cloves garlic, chopped
2c green beans chopped into 1-inch sections
~2c dried green lentils
2c fresh cut sweet corn
1c diced carrot
1/2c diced celery
1/2tsp chili powder
Bring the broth to a boil and add the lentils. Cook for 20-30 minutes over medium heat, then add your veggies and spices. Cook for at least another half hour. Serve hot or keep refridgerated for up to a week.
You will need:
1 large onion, diced
2 1/2 quarts tomato broth
2-3 cloves garlic, chopped
2c green beans chopped into 1-inch sections
~2c dried green lentils
2c fresh cut sweet corn
1c diced carrot
1/2c diced celery
1/2tsp chili powder
Bring the broth to a boil and add the lentils. Cook for 20-30 minutes over medium heat, then add your veggies and spices. Cook for at least another half hour. Serve hot or keep refridgerated for up to a week.
Friday, May 23, 2008
Matzo Ball Soup
This is the recipe for a basic matzo ball spiced up a little. In addition to the vegetables, some unexpected ingredients are used in the stock to enhance the flavor. This is the Jewish take on chicken dumpling soup; perfect for cold or sick days.
Matzo balls:
3/4c matzo meal
dash pepper
1 tsp kosher salt
2 eggs
2 tbsp veg oil
Soup:
1 small cabbage head, chopped
2 1/2 quarts imitation chicken broth
2 carrots, diced
3-4 celery stalks, diced
1/4tsp paprika
1 tsp garlic salt
1/2 tsp onion powder
1 tbsp vinegar
Heat the soup ingredients in a large pot.
Combine the matzo ball ingredients and allow to chill for 15-30 minutes. Form into small balls and drop into boiling soup.
Cover tightly and allow to cook for 20 minutes. Serve hot.
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