Tuesday, December 30, 2014

hot and sour soup

Yes, it is that time again. Flu season. I've had a cold from I cannot tell you when and it is still going strong.

Hopefully you are not in a similar situation. Hopefully you made this soup. Just what the doctor ordered: it will drain you of all that bad stuff and replace it with goodness.

Be Healthy and Happy this coming New Year - 2015!

Hot and Sour Soup
Serves 4-6, adapted from Feed Me Phoebe

  • 1 tablespoon vegetable oil
  • 1/2 red onion, finely chopped
  • 8 oz mushrooms, thinly sliced
  • 1 inch fresh ginger, peeled and minced
  • 2 garlic cloves, peeled and minced
  • 3 teaspoons harissa paste (I didn't have sriracha)
  • 1/4 cup tamari sauce
  • 1/4 cup rice vinegar
  • 5 cups water
  • 1 egg, beaten
  • scallions, chopped

  1. Heat oil in a Dutch Oven. Add onion and cook until wilted, 2 minutes. Add mushrooms and cook until their water begins to release, 5 minutes. Add ginger, garlic, and harissa (sriracha) and cook until fragrant, 1 minute.
  2. Pour in tamari and vinegar. Add water and bring to boil. Simmer for 10 minutes. 
  3. Remove from heat and add beaten egg while stirring the soup. The egg will form strings. Garnish with scallions.

  • 1 tablespoon vegetable oil
  • 1 small yellow onion, diced
  • 1 bunch scallions, thinly sliced, white and green parts divided
  • 1 pound mixed mushrooms (I used shitake and cremini), stems removed, thinly sliced
  • 1 inch fresh ginger, peeled and minced
  • 2 garlic cloves, minced
  • 2 teaspoons sambal olek or sriracha
  • 1/4 cup gluten-free tamari
  • 1/4 cup rice vinegar
  • 6 cups vegetable stock
  • 2 tablespoons cornstarch
  • 1 large egg, beaten
  • - See more at: http://feedmephoebe.com/2014/02/hot-and-sour-soup-recipe/?utm_source=PL+Subscribers&utm_campaign=7169ebff03-2.10.13&utm_medium=email&utm_term=0_b55896b35c-7169ebff03-76914125#sthash.IEYXKZmv.dpuf
    • 1 tablespoon vegetable oil
    • 1 small yellow onion, diced
    • 1 bunch scallions, thinly sliced, white and green parts divided
    • 1 pound mixed mushrooms (I used shitake and cremini), stems removed, thinly sliced
    • 1 inch fresh ginger, peeled and minced
    • 2 garlic cloves, minced
    • 2 teaspoons sambal olek or sriracha
    • 1/4 cup gluten-free tamari
    • 1/4 cup rice vinegar
    • 6 cups vegetable stock
    • 2 tablespoons cornstarch
    • 1 large egg, beaten
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    1. Heat the oil in a large stockpot or Dutch oven. Saute the onion and white scallions over medium-high heat until soft, 5 minutes. Add the mushrooms and cook until they've reduced in size and begun releasing their liquid, 5 minutes. Stir in the ginger, garlic, and sambal olek or sriracha. Cook until fragrant, 1 more minute.
    2. Carefully pour in the tamari and vinegar (hot vinegar can sting the eyes), scrapping up any brown bits that have formed on the bottom of the pan. Add the stock and bring to a boil. Reduce the heat to medium and simmer for 10 minutes until the flavors have melded. In a small mixing bowl, whisk the cornstarch and 1/3 cup of water to create a slurry. Add it to the pot and simmer the soup until slightly thickened, another 10 minutes.
    3. Remove the soup from the heat and slowly pour in the egg while stirring the liquid. The egg will form soft strings and will cook immediately. Taste the soup and add salt as necessary. Garnish with the green scallions and serve.
    - See more at: http://feedmephoebe.com/2014/02/hot-and-sour-soup-recipe/?utm_source=PL+Subscribers&utm_campaign=7169ebff03-2.10.13&utm_medium=email&utm_term=0_b55896b35c-7169ebff03-76914125#sthash.IEYXKZmv.dpuf

    Sunday, December 7, 2014

    not my grandma's noodle kugel

    Growing up on the Lower East Side, I spent every Sunday at my grandmother's house. My memories of these days include very specific events but no connecting themes.

    My sister and I would play Spit in front of a very large piece of furniture, which was her television set, watching Abbot & Costello reruns. There was plastic on all of the ornately decorated couches and chairs and it was dark, curtains perennially drawn. Other than that I remember only the food. We were always given a handful of hard sucking candies to enjoy with our show. In addition we were treated with apple pie, sponge cake, and noodle kugel.

    I've been meaning to duplicate these recipes, but alas, they stayed with my grandma to the grave. I have a cousin who found a recipe she thinks is the one my grandma used for her sponge cake, but nothing is for certain, and that one is so labor intensive that I fear it will remain on my bucket list for eternity.

    At this time of year when people cart out their traditions, I thought I'd make an attempt at making at least one of her dishes. And of course, in all matters of culinary tradition, I referred to Deb at Smitten Kitchen. I've changed it up a bit making it lighter, since I remember noodle kugel being a light, subtly sweet, eggy dish and I didn't feel like buying the proper egg noodles for it (yes I am that lazy).

    Despite all my deviations this dish seems pretty close the real deal. My memory sensors are saying so, in any case.

    Not My Grandma's Noodle Kugel
    Makes 8x8 pan of kugel, adapted from Smitten Kitchen's My Family's Noodle Kugel

    • 3/4 pound fusilli noodles (traditional requires egg noodles)
    • 4 eggs
    • 3/4 cups sugar
    • 3/4 pounds ricotta cheese
    • 1/2 stick melted unsalted butter
    • 1 teaspoons vanilla
    • Dash of salt
    1. Preheat oven to 350 degrees. Parboil the noodles (five to seven minutes).
    2. In a very large bowl beat eggs until fluffy. Add the sugar gradually, then the ricotta cheese, butter and vanilla. Stir in the drained noodles.
    3. Pour into a 8x8-inch pan. Bake for 1/2 hour, or until kugel is set. 

    Friday, November 28, 2014

    maple pecan pie

    When deciding what to bring to Thanksgiving this year I went immediately to this pie. Mostly because I was curious about substituting brown rice syrup for corn syrup. But then, with all else going on in my life... Turkey Raffles, SLT meetings, PTA meetings... I forgot to secure the syrup and couldn't find it at my local place.  I almost said, What the heck, and used corn syrup... but then I thought, Why not maple syrup? I have a ton of it in my fridge.

    It worked out great - and added that wonderful maple flavor. Nice when things work out.

    We had the good fortune to spend our Thanksgiving day upstate with friends in a winter wonderland - so majestic and stunning. Good food, good people, what more can a person ask for?

    I hope you Thanksgiving was just a wonderful.

    Maple Pecan Pie
    Makes one 9 inch pie, adapted from A Cozy Kitchen

    • One 9-inch pie crust (I used Mark Bittman's Flaky Crust and substituted in white whole wheat flour)
    • 1 1/4 cups light brown sugar
    • 1/2 vanilla extract
    • 3/4 stick unsalted butter, cut into cubes
    • 3/4 cup maple syrup
    • 1 teaspoon salt
    • 3 large eggs
    • 2 cups pecan pieces, lightly toasted 
    1. Melt the cubes of butter in a saucepan over medium heat. Mix the sugar, vanilla in abowl. Add melted butter. Add maple syrup, eggs and salt. Beat until smooth.
    2. Preheat the oven to 350 degrees F. Add the pecans to the prepared pie shell. Pour the filling into the pie crust. Brush the edges of the pie crust with egg wash and transfer to a baking sheet. Place the baking sheet/and pie in the oven to bake for 45 to 50 minutes, until the center has set (it may rise slightly) and the crust is golden brown. Be sure to check on it periodically throughout the baking process—if at any time the crust gets too brown, you can place a piece of foil over it to protect it from browning more.
    3. Completely cool before serving. Garnish with vanilla ice cream.

    Tuesday, November 11, 2014

    thanksgiving skillet corn bread {bread bakers}

    Yes, here it is... Thanksgiving... already! Seems like this year is flying by - but I guess that is what everyone says every year.

    Two months into the school year and I am entrenched in meetings, organizing, planning. I love it! We've planted a winter bed of lettuce in the front school yard - hoping we can make it last the whole winter and be harvested for the kids' lunches. The sustainability Committee is getting reved up - and there's been talk of solar panels on the roof!! How awesome is that?! The Maker's Space my friend Diane organized and made beautiful is ready for use - we plan on creating a Pinterest baord full of craft ideas to implement learning the curriculum in all grades Pre-K to 5th.

    And in just a few weeks we will eat more food than we can manage in a bucolic location, hopefully involving some snow (although that is not looking likely). Here is new take on the corn bread - sweet with frozen corn kernels scattered around. Makes for a nice surprise when you bite into it.

    Thanksgiving Skillet Cornbread
    Makes 6-8 servings, adapted from Cookie + Kate

    • 6 Tablespoons unsalted butter
    • 1 cup coarse grind cornmeal
    • 1 1/4 cup white whole wheat flour or regular whole wheat flour
    • 1/2 tablespoon kosher salt
    • 1 teaspoons baking powder
    • 1/4 teaspoon baking soda
    • dash cinnamon
    • 1 cup buttermilk, at room temperature
    • 2 large eggs, at room temperature
    • 1/4 cup maple syrup
    • 1 1/2 cup frozen corn
    1. Heat the oven to 375 degrees Fahrenheit with a rack in the middle of the oven. Place the stick of butter in a 10 to 12-inch cast iron skillet or 9-inch square baking dish and place in the oven to melt for 5 to 10 minutes.
    2. In a large bowl, whisk together the cornmeal, flour, salt, baking powder, baking soda and cinnamon. In a medium bowl, whisk together the milk, eggs and syrup until smooth. Stir the wet ingredients into the dry ingredients until moistened through.
    3. When the butter is melted and golden brown but not burnt, carefully remove the sizzling skillet from the oven and swirl to coat with butter. Pour the melted butter into the batter, add the cranberries and stir just until incorporated.
    4. Pour the batter into the hot skillet or baking pan. Return the skillet to the oven and bake until the bread is brown around the edges, springy to the touch and a toothpick inserted in the center comes out clean with just a few crumbs, 25 to 35 minutes. Invert the bread onto a wire rack to cool. Slice into squares or wedges and serve.

    #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on this home page.

    We take turns hosting each month and choosing the theme/ingredient.

    If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

    Here is what everyone came up with for a new take on the Thanksgiving traditional breads:

    Brown Butter Sage Biscuits by Sophia at Sweet Cinnamon & Honey
    Butterflake Rolls by Anshie at Spiceroots
    Buttermilk Rolls by Renee at Magnolia Days
    Cast Iron Parker House Rolls by Veronica at My Catholic Kitchen
    Cheese & Mustard Pull Apart Bread by Laura at Baking in Pyjamas
    Classic Anise Dinner Rolls by Kathya at Basic N Delicious 
    Crusty French Bread Rolls by Robin at A Shaggy Dough Story
    Gruyere Gourgeres by Nicole at The 2nd 35 Years
    No Knead Dinner Rolls by Heather at Hezzi-D's Books and Cooks
    Parker House Rolls by Tara at Noshing With The Nolands
    Parmesan Garlic Knots by Lauren at From Gate to Plate 
    Pumpkin and Rosemary Bread by Rocio at Kidsandchic
    Pumpkin Pani Popo by Kelly at Passion Kneaded
    Pumpkin, Sage & Cheddar Pull Apart Rolls by Mireilee at Chef Mireille's East West Realm Overnight Rosemary Rolls by Holly at A Baker’s House
    Skillet Cornbread by Sandra at Meadows Cooks
    Soft and Tender Dinner Rolls by Stacy at Food Lust People Love
    Sourdough Cornbread Rolls with Sage by Karen at Karen's Kitchen Stories
    Sweet Potato Rolls by Cindy at Cindy's Recipes and Writings 
    Tomato Herb Loaves by Camilla at Culinary Adventures with Camilla
    Zopf bread by Carola at En la Cocina de Caro 

    Monday, November 10, 2014

    pumpkin dip with apple chips {joanne's bridal shower}

    Joanne Bruno is my absolute favorite food blogger. She is marvelously funny and real, her recipes are seasonal and healthy, and her photography is gorgeous. What more could you ask for. She is what I aspire to be in a food blogger... if only my prose were more off the cuff, or just plain funny. Writing is the hardest part of blogging for me.

    Joanne is a med student and a marathon runner. And she finds the time to write a blog post EVERY DAY. I mean, this girl is awesome.

    Pumpkin Dip with Apple Chips

    • 1 cup cooked pumpkin pureed
    • 1 cup ricotta cheese
    • 1 Tablespoon honey
    • 1 teaspoon pumpkin pie spice (or 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon nutmeg, 1/8 teaspoon allspice, 1 pinch ground cloves
    • 1/8-1/4 teaspoon cayenne pepper powder (depending on how hot you like it) - optional
    • Apples of your choice, finely sliced
    1.  Mix all ingredients except apples in a food processor until smooth.
    2. Place in a bowl and surround with apple slices (chips)
    3. Garnish with cinnamon. Enjoy! 

    ... and she's is getting married this month, so a bunch of us food bloggers have gotten together a virtual bridal shower for her. No embarrassing presents, no drunken displays, just food - virtual food. Join us!! And check out the menu:

    Cocktails</ strong>:
    Warm Apple Pie Cocktail - Miss In The Kitchen
    Bourbon Apple Cider Cocktail- Cook Like A Champion
    Roasted Pumpkin Crostini - Annie's Eats
    Pumpkin Cinnamon Roll Cake - The Baker Chick
    Caramel Apple Upside Down Cake - The Girl in the Little Red Kitchen
    Snickerdoodle Bundt Cake - Chocolate and Carrots
    Coconut Pecan Tarts - Bake or Break
    Cranberry Margarita Cupcakes - Baker by Nature
    Gingerbread Truffles - Dinners Dishes and Desserts

    Thursday, November 6, 2014

    cinnamon pumpkin muffins {leftovers club}

    Ever wonder how an evening without electricity would be?

    That was my evening last night due to my over ambitious husband and some crazy wiring in our apartment. We had this faulty light switch in the kitchen. It worked but you had to press really hard to get the light on. This bothered my husband. He decided to open it up to see if he could fix it.

    Resulting in no electricity for the entire night.

    To his credit he did restore the electricity the following day but it was a bit touch and go there - considering the fact that my son's 5th birthday party is this Saturday and we're having it at our house.

    But what I want to say is that I really enjoyed being without electricity for the evening (we were able to plug in our fridge and had one light in the kitchen). Not being able to check my email was kind of pleasant. I need to try that more often.

    In preparation for many a bake sale I am envisioning in my future, I have made cinnamon pumpkin muffins for this month's Left Overs Club. They are seasonal and lovely. I hope Kathia @ Basic and Delicious likes them.

    Cinnamon Pumpkin Muffins
    Makes 12, adapted from Smitten Kitchen

    • 1 1/2 cups white whole wheat flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon table salt
    • 1 teaspoon pumpkin-pie spice (or 1/2 teaspoon cinnamon + 1/4 teaspoon fresh nutmeg + 1/4 teaspoon ginger + pinch of ground cloves and allspice)
    • 1 1/3 cup pumpkin*
    • 1/3 cup vegetable oil
    • 2 large eggs
    • 1 1/4 cups granulated sugar
    • 1/2 tablespoon granulated sugar
    • 1/2 teaspoon cinnamon
    *Take a small pumpkin and halve it and seed it. Place halves skin up on a lightly oiled cookie sheet. Roast at 400 F for 35-45 minutes. Scoop flesh out of skin. Blend until smooth.

    1. Preheat oven to 350. Line muffin tins with papers.
    2. Whisk dry ingredients in medium bowl. Mix in a large bowl pumpkin, eggs, oil, and sugar. Mix in dry ingredients until just combined. 
    3. Divide between muffin cups. Mix left over sugar and cinnamon and sprinkle over batter. Bake for 25-30 minutes, until puffed up.

    Wednesday, October 22, 2014

    apple turnovers

    I have been writing this blog for a little over 4 years. It began as a way to express my joy of baking and my ability to learn how to cook. You see, I started off not being a very good cook, and not wanting to know how to be one. I trusted my partners to make our daily sustenance. In fact an ex-boyfriend called me recently, he'd seen my blog posts and queried, "So, now you cook?

    So, now I cook. But my husband makes the lion share of the meals. He makes dinner almost every day and I am eternally grateful for it. I am slowly learning ho to make things without a step by step recipe to follow, and it is a huge relief. I am living proof that anyone can learn how to cook. And feel so much better for it.

    I have always been a baker, but never been able to make flaky pie crust... until now. The trick, I discovered a few weekends ago, is do not mix the butter in. Do no use a food processor. Use two knives and keep it chunky. It will melt when cooked and become the wonderful crust you wish for. Truth.

    Apple Turnovers
    Makes 15, adapted from Mark Bittman's How to Cook Everything cook book

    Filling Ingredients
    • 4 tart apples, cored, peeled, and grated
    • Juice of 1/2 lemon
    • Zest of 1/2 lemon
    • 1/3 cup sugar
    • 1 tablespoon flour
    • 1 teaspoon cinnamon
    Crust Ingredients
    • Scant 2 cups all purpose flour
    • 3 tablespoons sugar
    • 3/4 teaspoon salt
    • 15 tablespoons unsalted butter
    • 6 tablespoons ice water
    1.  Combine dry crust ingredients. Add butter, cut into small bits. Take two butter knives and chop up butter further until they resemble peas.
    2. Add water one tablespoon at a time and work together with hands until combined. Place in fridge for 1/2 hour or freezer for 10 minutes.
    3. Meanwhile, combine all filling ingredients. Taste and add more sugar, cinnamon or lemon as needed.
    4. Roll out dough to 1/4 thickness. Cut into 4-inch squares, or any shape that works.
    5. Place 1-2 tablespoons of filling in center of each square, cover with dough. Score on top two or three times for air vents. Brush with water and sprinkle with sugar.
    6. Place on parchment covered baking sheet. Bake at 350F for 40-55 minutes.
    7. Serve hot or room temperature.