Japanese Inspired Vegetable Soup

I’ve finally gotten over my cold, but unfortunately passed it on to Sam, so we’re still eating lots of soup, convinced of its healing properties. Last night I made a Japanese-inspired vegetable soup. I had some extra time, and wanted to start from a broth that was richer and more complex than my standard vegetable broth, so I began by first roasting some chopped carrots, celery, parsnip, turnip, onion, and garlic with a bit of sesame oil. As those roasted, I filled a pot with water, and added some dried wakame seaweed, letting it rehydrate, and flavor the water. I let some firm tofu drain beneath the weight of a kettle filled with water, and chopped garlic, ginger, serranos, bok choy, carrots, spinach, shitakes, thai basil, cilantro, and scallions.

When I saw that the seaweed had rehydrated, I placed it over a medium flame, and added a generous tablespoon of shiro miso, a dash of fish sauce, and a dash of bragg’s liquid aminos. When the miso dissolved, I removed my vegetables from the oven, placed them in the steamer basket that fits in my pot. I put the entire thing into the broth, and let it cook on medium-low heat for about 45 minutes. It could have gone even longer, but I was beginning to get hungry. (Generally I recommend making a broth ahead of time, so that you have it on hand for soups, risotto, etc.) I removed the steamer basket, and discarded the vegetables. I placed rinsed and drained tofu noodles back into the steamer basket, and returned it to the broth for about 5 minutes.

As the broth simmered and the noodles cooked, I cooked the pressed tofu and shitakes in a skillet with sesame oil, soy sauce, chopped ginger, garlic, and red pepper. After I’d removed the basket of steamer basket with noodles from the broth and set them aside, I added the cooked tofu and shitakes to the pot, as well as the bok choy, spinach, and carrots that I’d chopped. I let these cook for just a minute or so, and began to assemble the soup bowls. I placed noodles in each bowl, and then covered them with spoonfuls of the soup, being sure to include plenty of vegetables. I topped each bowl with bean sprouts and the basil, cilantro, serranos and scallions I’d chopped, and served them with additional soy sauce and siracha– a delicious, healthy, and hopefully healing meal.

Japanese Inspired Vegetable Soup

This soup admittedly has a lot of ingredients. Some can certainly be omitted, or something else can be substituted if you aren’t able to find something or don’t have it on hand. For example, I always have fish sauce and Bragg’s Liquid Aminos in my pantry, but you could just use soy sauce, experiment with worcestershire sauce, and/or just use extra garlic and salt for flavor. But the vegetables do go a long way, and small quantities of them are not prohibitively expensive. I also made liberal use of my steamer basket, submerging it entirely in the water that filled my stockpot, making it easy to remove vegetables from the broth, and cook noodles without need for additional pots and a separate colander.

For broth:

INGREDIENTS

• A mixture of chopped vegetables; can include odds and ends, tops of things, etc. (I used celery, carrots, a turnip, part of a parsnip, half an onion, some whole, smashed garlic cloves, and parsley)
• Sesame oil
• 1/4 cup Dried wakame seaweed flakes
• 1 tablespoon shiso miso paste
• Sliced garlic
• Fish sauce (optional)
• Bragg’s Liquid Aminos

Heat the oven to 425. Toss the chopped vegetables with some sesame oil and place on a pan for about an hour, or until they’ve browned. (Don’t worry about preheating the oven. It’s ok to let them warm up as the oven does.)

Fill a stock pot with water, and add dried wakame seaweed flakes. Let sit for 10 minutes or so. (If making broth ahead of time, you may want to now drain these and reserve for later use. Otherwise, leave in.) Place the pot on medium heat, and add miso paste, sliced garlic, fish sauce, and liquid aminos. Let simmer.

When the roasted vegetables are ready, place in a steamer or pasta basket, and submerge in the stock pot. Let simmer for at least 45 minutes, or up to one and a half hours. Remove the vegetables from the broth and discard. Use broth as base for soup.

For soup:

INGREDIENTS

• Roasted vegetable broth (recipe above)
• Tofu shirataki noodles, rinsed and drained (or use rice noodles, udon– your preference)
• Sesame oil
• Soy sauce
• 2-3 garlic cloves, smashed and diced
• Fresh ginger, grated
• Crushed red pepper
• Firm tofu, drained and pressed, cubed
• Shitake mushrooms, stems removed and sliced
• Fresh spinach, chopped
• Bok choy, chopped
• Carrots, chopped
• Cilantro, chopped
• Thai basil, chopped
• Scallions, chopped
• Serrano pepper, chopped
• Bean sprouts

Place the noodles in a steamer or pasta basket. Place the broth on high heat, and submerge the basket for 3-5 minutes or until cooked. Remove from broth and set aside.

Place a skillet over medium-high heat. Just cover the bottom with sesame oil. Add soy sauce, garlic, ginger and red pepper and cook for about two minutes. Add tofu and mushrooms and coat with oil mixture. Add additional soy sauce if necessary. Cook for three to five minutes. Add mixture to broth.

Add spinach, bok choy, and carrots to broth and let simmer for 2 minutes.

Place noodles into bowls. Cover with soup. Add cilantro, basil, bean sprouts, serranos and scallions. Season with soy sauce and siracha to taste. Serve hot and enjoy!

Kale and Cannellini Bean Soup

For the past week, I’ve been fighting a wretched cough/ cold/ general feeling of ick. Which means that the only thing I’ve wanted to consume has been soup. The combination of warm broth, nutritious vegetables, and comforting nostalgia makes for a restorative meal. For my kale and cannellini bean soup, I started with a broth that I’d made from odds and ends that I had in the fridge– leftover vegetable ends, onion, garlic, and herbs that were about to turn. I warmed the stock, and enriched it with some reconstituted mushrooms and the water I’d soaked them in. I added a healthy pour of sherry, along with slices of garlic, chopped carrot, and and a can of drained cannellini beans. As the beans warmed, I chopped up a large bunch of kale, leek, and some flat leaf parsley. I added these to the pot, and on a whim, also added a cup of pastina– little tiny stars of pasta that my mother use to serve me in soup, or plain with butter, when I wasn’t feeling well as a child. While the pastina cooked and the flavors began to meld together, using the food processor I made a quick pesto of basil, parsley, arugula, olive oil, and a mixture of nuts (macadamia, walnut, hazelnut and cashew) that I stirred into each bowl of soup. I served it hot, along with a good loaf of bread from a nearby Polish bakery. It definitely helped me feel better.

Kale and Cannellini Bean Soup

The combination of kale and cannellini is classic, although they typically appear together in a tomato-based broth. This clear broth soup is lighter and less acidic. The addition of dried mushrooms and their broth serves to deepen the flavors. Experiment by adding in additional herbs and vegetables. I don’t have specific measurements for many of the ingredients, because it’s largely based on what you have on hand. 

INGREDIENTS

• Vegetable broth 
• Dried mushrooms
• 3-4 garlic cloves, thinly sliced
• Dry sherry (a healthy pour)
• Carrot, diced
• 1 can of cannellini beans, drained and rinsed
• 1 large bunch of kale, chopped
• 1 leek, chopped
• 1 cup pastina
• 1 small bunch of flat leaf parsley
• Sea salt and fresh pepper to taste
• Pesto (optional)

In a medium-large stock pot, warm the vegetable broth. In a small bowl, add water to the dried mushrooms, and set aside. When the mushrooms have reconstituted, remove from water, and chop if necessary. Add the mushrooms and the mushroom liquid to the broth. Add sliced garlic, carrot, and sherry. Add cannellini and let simmer over low heat, until beans have warmed through. Add kale, leek, parsley and pastina. When the pasta has cooked, add salt and pepper to taste. Serve hot, with bread, and garnish with pesto. Enjoy!

Savory Stuffed Apples

I’ve been on an apple kick this fall. I love buying different varieties of local apples. I’ve eaten them as is, sliced with peanut butter, in pies, grated with sweet potatoes and fried in olive oil, in salads– there are many ways to enjoy this fruit. The other night, I wanted to make something simple, but warm and savory. I had some small macouns and a leftover tart cranberry compote that I made by simmering fresh cranberries with some orange juice, rind, maple syrup and a pinch of cinnamon. I cut the macouns in half, and used a spoon to remove the seeds and core, so that each half had a small cavity. I preheated my oven and put my enamel, oven safe skillet  on medium heat, adding about a tablespoon of olive oil, and a small slice of butter to make it more rich. I added about 3/4 cups of red wine, and a few drops of maple syrup to the mixture– I didn’t want it to be too sweet. Then I placed the apple halves in the red wine mixture, and let them simmer for about 10 minutes. I didn’t want them to be poached, but just somewhat tender. I flipped the apples over, and stuffed each one with the cranberry mixture, and then topped with some gorgonzola. Walnuts would have been an excellent addition as well. I placed the entire thing int he oven for another 10 minutes or so, until the apples were bubbling, and the cheese was melted. The result was a delicious savory stuffed apple, almost like a dessert cheese course, but I had them for dinner.

Savory Stuffed Apples

INGREDIENTS

• Olive oil
• Butter
• 2 macoun apples, halved, with core removed
• Cranberry compote
• 3/4 cup red wine
• 1-2 tablespoons maple syrup
• Gorgonzola cheese

Preheat oven to 375 degrees. Place an oven safe skillet over medium heat. Combine olive oil and butter in the skillet. When the butter has melted, add the red wine and maple syrup. Let cook for a couple minutes, and place the apples in the skillet, face down. Cover and let cook for 10 minutes. Turn the apples over, and fill each one with the cranberry compote. Stir any remaining compote into the red-wine sauce. Crumble gorgonzola cheese on top. Bake uncovered for 10 minutes, or until cheese is melted and mixture is bubbling. Serve warm, spooning additional sauce on top, and enjoy!

Pumpkin Risotto Pancake

The other night I made a pumpkin risotto for dinner. Leftover risotto is disappointing if reheated as-is, so I decided to turn the leftovers into a large risotto pancake. I used a couple of tablespoons of applesauce as a binder for the rice, since it acts as a nice compliment to the autumnal pumpkin flavor of the risotto. I rolled the mixture into a ball, and flattened it into my hot cast iron skilled, frying up one large pancake that could be cut into pieces, although one could easily make multiple smaller cakes. The result was a delicious rice pancake– crispy on the outside, and tender on the inside. Serve on a bed of wilted greens, and garnish with parmesan.

Pumpkin Risotto Pancake

INGREDIENTS

• Olive oil
• 1 1/2 – 2 cups leftover pumpkin risotto (recipe below)
• 2-3 tablespoons applesauce
• Arugula (or other greens)
• Parmesan cheese (optional; omit if vegan)

In a large bowl, mix the leftover risotto and applesauce. Put a skillet on medium-high heat, and lightly coat with olive oil. When the oil has heated, take the risotto mixture, and form a large circle. Place into the pan, and flatten until it covers the area of the skillet. (Or, form into smaller pancakes instead.) Cook a few minutes, until browned on the bottom. Flip, and cook until the other side is browned. Slide onto a plate. Quickly wilt the arugula in the warm pan. Top the risotto pancake with the wilted arugula, and garnish with parmesan cheese, if desired.

Pumpkin Risotto

I don’t use butter or cream in my risotto, so it’s a bit lighter then some other risottos, although still creamy. You can choose to stir in some fresh parmesan or omit that if you’d like a dairy-free course. Traditionally, white wine is used to make risotto, but, not having that on hand, I decided to substitute it with a fall beer– a pumpkin ale, that I thought would  compliment the other autumnal flavors in the risotto. The hops in the beer lend a slight bitterness, but it’s nicely balanced out by the malt and pumpkin flavors, as well as the cinnamon and nutmeg that it’s spiced with. I don’t have exact measurements for the liquid– it can vary, and it’s best to just have a pot of hot stock on the stove that you can ladle in as needed. I used about 3/4 of a bottle of beer, and a lot of additional stock. As with all of my recipes, adjust the spices to your taste. 

• Olive oil
• 6 garlic cloves, smashed and minced
• 1-2 shallots, diced
• Arborio Rice (I used an entire box, which was 17.6 ounces, or just over 2 cups)
• 3/4 of a pumpkin beer (I used Brooklyn Brewery’s Post-Road Pumpkin Ale)
• Vegetable Broth (keep warm)
• 1/2 cup pureed pumpkin
• 1 1/2 – 2 cups diced pumpkin or other winter squash (butternut, acorn, etc)
• 2 sprigs of fresh rosemary– remove the herb from the stalks and finely dice
• 2-4 fresh sage leaves, finely chopped
• 1-2 teaspoons crushed red pepper (optional; omit if you don’t want this to be a bit spicy)
• A pinch of cinnamon
• A pinch of nutmeg
• Parmesan cheese (optional; omit if vegan)

Place a medium-sized sauce-pan over medium-low heat and coat with olive oil. Add half the garlic and shallots and cook until the garlic is golden. Add the arborio, and coat the rice with with olive oil mixture, letting it toast slightly. Add pumpkin puree and  the pumpkin beer. Stir constantly over medium-low heat. As the liquid is absorbed, add ladles of vegetable broth. Continue until rice is creamy and tender, about 35-40 minutes.

Meanwhile, place a separate skillet over medium-high heat, and coat with olive oil. Add remaining garlic and shallots and crushed red pepper. Cook for a minute, and add the diced pumpkin and squash. Add the rosemary and sage, and a splash of vegetable broth.  Cover and cook until squash is tender, turning occasionally to prevent sticking.

Remove the rice from heat. Stir in cinnamon and nutmeg, and parmesan, if using. Stir in the pumpkin and squash mixture, and garnish with additional parmesan, if desired. Enjoy!

Pepita-Tomatillo Salsa

Last week I made tacos and a variety of salsas, including one made with roasted pepitas and tomatillos. The pepitas  gave the salsa a slightly nutty flavor. It’s delicious with vegetables, fish, or just as a dip for tortilla chips. It’s also incredibly simple to make. I lightly toasted the pepitas, or pumpkin seeds, in a cast iron pan on the stove. Tomatillos, garlic cloves, and jalapeños were placed in foil with a little olive oil, and roasted in the oven. All of it went into the food processor with some fresh cilantro, additional garlic, lime juice, and a pinch of brown sugar to bring out all of the flavors. Salt to taste, add additional chiles if you’d like to kick up the heat, and enjoy!

Pepita-Tomatillo Salsa

This is a fairly mild salsa– the roasting of the jalapeños takes away most of their heat. Add additional raw jalapeño or other chiles at the end if you’d like a spicier salsa. Use unsalted pepitas. Or, if you can only find salted, omit any additional salt at the end. 

INGREDIENTS

• 1 cup of raw pepitas (pumpkin seeds)
• Olive oil
• 5 tomatillos, husks removed
• 2-3 jalapeños
• 6 garlic cloves
• Juice of 2 limes
• Pinch of brown sugar
• 1 small bunch of cilantro

Preheat the broiler. Place a skillet over medium heat. Toast the pepitas for two to four minutes. The seeds will pop, and begin to brown.

Place the tomatillos, jalapeños, and five of the garlic cloves in a aluminum foil, and coat with a generous amount of olive oil (about 1/4 cup). Place in the oven and cook for 6-10 minutes, or until the garlic is soft, and the tomatillos and peppers are soft, and slightly charred.

Place the toasted pepitas and broiled tomatillos mixture in the food processor. Add the remaining raw garlic clove, lime juice, brown sugar, and cilantro. Purée
until blended. Salt to taste.

Baked Eggs over Tomatoes

In addition to the scrambled eggs with sour cream that I served at last weekend’s brunch in the Catskills, I also made dishes of baked eggs over an herbed tomato sauce. Start these on the stove top in a cast iron skillet, and then finish them in the oven. Serve with toast or grilled bread.

Baked Eggs over Tomatoes

Eggs aren’t part of a typical Mediterranean breakfast, but the classic Mediterranean combination of olive oil, garlic, tomatoes, herbs and olives is a perfect complement to the baked eggs. It’s not quite tomato season, but when it is, consider subbing all fresh tomatoes for the crushed. 

INGREDIENTS

• Olive oil
• 1 small onion, diced
• 5 cloves of garlic, smashed and minced
• 2-3 crushed red chilies
• 1 small bunch of fresh oregano, chopped
• 4 sage leaves, chopped
• 1-2 sprigs of rosemary– (remove the hard stalk, and chop the “leaves” finely
• 1 large fresh tomato, diced
• 16 ounces whole tomatoes, drained and crushed by hand
• Salt to taste
• 6 large eggs
• Kalamata olives, pitted and halved
• Freshly grated parmesan cheese
• Additional fresh herbs, for garnish

Preheat the oven to 375 degrees. Place a cast iron or oven-safe skillet over medium heat. Coat with olive oil, and add diced onion. Cook for a few minutes, until onion begins to become translucent, and add garlic, dried chilies, and herbs. Cook for 1-2 minutes, or just until garlic begins to turn golden, but before it brows. Add the fresh tomato. Add the crushed tomatoes. Stir so that the herbs and garlic are evenly distributed, and cook for about 10 minutes. The sauce should begin to thicken. Add salt to taste. Crack the eggs over the dish. Sprinkle the olive halves on top. Sprinkle a small amount of freshly grated parmesan on top. Cover loosely with foil. Place into the oven, and bake for 6-10 minutes, or until egg whites are firm, but the yolks are still a bit runny. Garnish with herbs, and additional cheese if desired. Enjoy!

Eggs with Herbs and Sour Cream

We spent last weekend celebrating our friend Sally’s birthday in a great big house in the Catskills. I made breakfast for about a dozen people– two kinds of eggs, fruit, and sausage that we brought up from the Meat Hook for the meat eaters. These eggs, creamy with sour cream, butter and gorgonzola, and laced with fresh dill and tarragon were easy to make, and super-satisfying.

(Extra shout-out to the birthday girl for letting me use her beautiful pics!)

Eggs with Herbs and Sour Cream

This will serve about six people. Adjust accordingly if you need more or less, and use whatever fresh herbs you have on hand.

INGREDIENTS

• 12 large eggs, beaten
• 3 tablespoons sour cream
• 1 tablespoon water
• 2 tablespoons butter
• 1/2 cup fresh, chopped herbs (I used a mixture of dill and tarragon)
• 3 tablespoons crumbled gorgonzola
• Freshly ground pepper and salt to taste

In a large bowl, whisk together the eggs, sour cream, a tablespoon of water, and a pinch of salt. Whisk until frothy and evenly colored.

Place a large pan over medium heat. (I used a cast iron skillet.) After the pan begins to warm, add the butter, and allow it to melt, and evenly coat the bottom and sides of the pan. Add the herbs, and coat with the butter. Add the egg mixture to the pan. Once it begins to set, use a spatula to push the cooked eggs to the center, and then tilt the pan so that the runny parts are distributed onto the surface of the skillet. Just before they seem done, sprinkle in the cheese, and use the spatula to help it melt and distribute evenly. Add additional salt, and fresh black pepper to taste. Remove from heat, and serve warm with toast and other breakfast foods!