This comes together in less than 15 minutes, including baking time. I may have cheated and gotten the barbecue sauce out of the fridge, but everything else is 100% pried from the depths of the freezer! This is a complete (yummy!) meal, and stays good […]
I know little to nothing about Icelandic cuisine- or any Northern European cuisine, for that matter! My expertise is limited to Ikea meatballs. I love Ikea meatballs. So, I asked my sister, who went to Iceland last year. My vegetarian sister. Icelandic cuisine is very […]
If you’re looking to jazz up a salad, make truffle dressing. This is a creamy, tangy, bright dressing- a little bit different from the standard olive oil-vinegar dressing! You have to add a lot of truffle paste for the flavor to stand out, but I actually liked just having a subtle truffle flavor. This isn’t limited to salad- pour it over chicken, beef, vegetables, or dip crackers in it!
⅓ cup mayonnaise
⅓ cup milk
2 tablespoons sugar
5 green onions
5 sprigs thyme
1 tablespoon balsamic vinegar
½ teaspoon cayenne pepper
1 tablespoon truffle paste
There’s sun dried tomatoes too, but we aren’t using those today.
Start by slicing up the shallot, green onions, and thyme. This might seem like an excessive amount of green onions. You see, I have a bag of green onions about to go bad, so I’ve been using tons of them in whatever I make. It turned out well! It gave a nice, mild, almost garlicky flavor to the dressing. When you chop the thyme, strip it off the sprig first- don’t try to cut through it. It won’t work. And even if you use an axe and are able to cut through it, you’ll have hard, sharp woody sprigs in your dressing, and who has the time for that?!
Whisk together the mayo and milk. Yes, I suppose you could use Greek yogurt. Full fat, though.
Pour in the sugar and balsamic,
and then the truffle paste and cayenne.
Add more cayenne if you’re not a wimp. Or, pour it over a jalapeno salad like my mom. Add salt to taste, and then stir it together.
Throw in the onions, shallots, and thyme,
and pour it over whatever you’d like!
I ruminated on this title for a long time. Cheesy cruciferous hash was inherently contradictory, the unpretentious former juxtaposed with the intellectual latter (I spent 10 minutes rooting through the dictionary writing that sentence). Red cabbage hash was misleading- there’s no red cabbage in this. […]
Goulash is an iconic Hungarian dish, and the only Hungarian food most
peasants people have heard of! Trying to work on being less of a food snob. Further bulletins as events warrant. I really wanted to make Goulash, especially since it’s freezing here. Stew is also the easiest thing in the world to make- throw a bunch of stuff into a Dutch Oven, turn the heat on, go lie in front of the fireplace and read Kurt Vonnegut. Kurt Vonnegut is optional. Not everyone’s cup of tea. But Goulash is everyone’s cup of stew! Well, except for vegetarians. The chunks of beef and broth wouldn’t go down too well with them. Feel free to substitute the beef with chicken, or just leave the meat out altogether and make it with veggies!
½ lb chuck steak
4 cups *unsalted* chicken or beef broth (Beef is definitely preferred, but I hardly ever keep any, so I used chicken broth)
1 yellow onion
1 head of garlic
8 oz tomato paste
1 Yukon Gold potato
1 tablespoon Hungarian paprika
1 bay leaf
Start by heating some olive oil in a pot. I love using my Dutch Ovens for stews in any way, shape, or form, but any heavy, flat bottomed pot will do!
Now throw in the paprika, and stir it around so it toasts a little bit. There are two kinds of paprika- Spanish and Hungarian. Spanish paprika is spicier, and brighter in color. Hungarian paprika tends to be a bit sweeter and darker.
While it toasts, slice the meat into chunks. Don’t try to use a ribeye or sirloin for stew- plain old chuck works the best! It’s one of the toughest cuts of meat, and it gets delicious and fork tender in a stew.
The paprika should be sizzling by now,
so dump the meat in, and sear it.
Don’t worry about cooking it through, since it’s going back in later. You just want to get some nice color on the outside! Once it’s seared, remove it from the pot.
Peel and slice the onions, carrot, and potato, and throw those in
with the tomato paste. Sear those too- I’ve found that when I sear vegetables as opposed to cooking them in liquid right away, they keep their flavor much better.
Now throw in the steak, add salt to taste,
and then pour in the broth. I like using unsalted because it lets me control the salt content completely. Making stew is a power trip for me.
Add in the bay leaf,
put the lid on, and let it simmer for 1-2 hours, checking it periodically. Once the meat is soft enough to cut with a fork, remove it from the heat, and serve it right away with crusty bread. Or soft bread. You do you!
Okay, that title is a little bit misleading. For one, I just used plain old white mushrooms from the grocery store. And there isn’t much chicken in here. But I can explain! It’s a funny story: I wasn’t sure what to make for China, there’s so many different regions and cuisines, I was sort of overwhelmed. Until my mentor gave me a great idea- this soup! Gosh, I just love her. And I loved the recipe! It was perfect. But, I tweaked it slightly (read: I went rogue). I couldn’t find any other mushrooms, so these ones had to do. And I don’t really like chicken, so I didn’t put much. That’s the way the cookie crumbles. You must be thinking, that wasn’t a funny story, why would I say it was? Well, people listen/read better when they think it’ll amuse them. Dang shame President Agent Orange didn’t say all those “speeches” would be funny. Maybe then people would’ve listened better. Onto the soup!
1 head garlic
3 oz ginger
½ lb. bok choy
2 shishito peppers
2 oz cilantro
2 chicken breasts (Yeah, I know you don’t usually make soup with chicken breast. Deal with it)
5 cups chicken stock
2 tablespoons rice vinegar
2 teaspoons sesame oil
1 tablespoon sesame oil
2 teaspoons coriander
2 teaspoons cumin
2 teaspoons turmeric
Grab a cutting board, and a good sharp knife- or in my case, a cleaver. Use aforementioned knife or cleaver to peel and dice the garlic and ginger. The base of any good soup! Surprisingly, I didn’t add onion. I listened to some Celine Dion this morning, so I’ve done my crying for the day.
Slice up the lemongrass, and then spend five minutes sniffing it. I love lemongrass. I may or may not have tried to boil lemongrass and use the liquid as a perfume. Yeah, like you’ve never tried something like that.
Fetch the scallions, slice off the hairy white bit, and slice them up. And yes, you do need this much. They have a mild flavor, especially when used in small quantities, and I do not do mild. It’s never been my thing.
Dump this flavorful mess
into a big pot,
and then grab the shishito peppers. You can use more than this, if you have the guts. I don’t, if you were wondering.
Grab the bok choy, and then slice it up. Discard the ends. I love bok choy! They’re one of my favorite leafy vegetables. Set those aside,
and then wash and dry the mushrooms, make sure to get all the dirt off. Dirt kind of messes up the flavor profile of this soup. And I’ve never trusted dirt. Which, coincidentally, is also my answer when people ask me about the president.
Slice them up,
and then grab the last thing- the cilantro. Chop that up, and throw everything in the pot.
Vegetables are so dang photogenic!
Pour in all the broth- you may need to add a bit more than 5 cups.
Pour in the vinegar,
and sesame oil,
and then chuck in the spices.
The flavors! Mix it up, and throw in the chicken.
Now cook it on high until it comes to a boil, then reduce the heat, put a lid on, and let it simmer until the chicken is cooked through. Once it’s all done,
throw in some noodles, or serve it over rice! This is a really spiffy soup- nice and strong!