Wonton Soup with Bok Choy

This is a basic but really satisfying wonton soup using chicken stock flavored with artificial crab, sesame oil, white pepper, and bok choy (blanching the bok choy in the stock imparts a great taste). You can use store-bought wontons or make your own. I like to use my home-made pork and shrimp wontons, which I make in a large batch and freeze for later use.

SOUP STOCK INGREDIENTS:

16 cups (4 quarts) water + 6 tbsp. chicken base (or canned low sodium chicken stock)

1 tbsp. sesame oil

1 tbsp. soy sauce

1/2 tsp. white pepper

2 scallions, chopped

1 slice ginger

2 8-oz. packages artificial crab

4 large bok choy, washed and trimmed

24 wontons (serves 4), store-bought or homemade:

https://thegrubfiles.blogspot.com/2012/03/wonton-soup.html 

MAKE THE STOCK* 

1. Combine all the stock ingredients in a large pot and bring to a boil; reduce heat and simmer for 10 minutes. Taste and re-season as needed (extra chicken base, salt and/or white pepper).

 

2. Place the bok choy into a mesh strainer and place into the simmering stock; cook for about 1 minute or until the bok choy has wilted; strain and set the bok choy aside.

COOK THE WONTONS:

Fill a large pot with water and bring to a boil; add the wontons, stirring gently so they don't stick to the bottom. Once the water comes back up to a boil and the wontons float to the top, cook for 2 minutes.

ASSEMBLY:

Portion out the wontons into soup bowls (about 6 per serving, or more, depending on your appetite). Place a few bok choy leaves into each bowl and ladle enough of the soup to cover the wontons. Add a few drops of sesame oil, and serve piping hot!

*There will probably be leftover soup stock, so you can make additional servings with more wontons or freeze the stock after it has completely cooled.

Chicken base, sesame oil, scallions, white pepper.

Bok choy, washed and trimmed on the root end.

Artificial crab.

Simmer all the stock ingredients together for 10 minutes.

Blanch the bok choy in the stock for 1 minute or until the leaves have wilted; strain and set aside.

Cook the wontons.

Place about 6 wontons per bowl, add a few stems of the blanched bok choy, and ladle enough stock over to cover.

Add a few drops of sesame oil before serving.

Irish Guinness Beef Stew

On our trip to Ireland this past August, we had many opportunities to taste traditional Irish beef stew. What differentiates Irish beef stew from other beef stews is, of course, the addition of Guinness stout. Here's my take on this iconic dish after experimenting with several versions I found in cookbooks and online. So delish that it will warm the cockles of your heart! If you prefer a thicker sauce you can add a cornstarch slurry at the end, although I myself prefer a slightly thinner version.

INGREDIENTS:

3 slices bacon, diced

3 lbs. beef chuck, cut into 1" cubes

3 tbsp. flour

2 medium onions, chopped

6 cloves garlic, minced

4 medium Yukon gold potatoes, cut into 1" dice

4 large or 6 medium carrots, cut into 1" pieces

3 celery ribs, cut into 1/2 inch slices

Two 11-oz. bottles Guinness Extra Stout

2 tbsp. Worcestershire sauce 

1/4 cup tomato paste

1 tsp. dried thyme (or 2-3 sprigs of fresh thyme)

1 tsp. dried rosemary (or 1 sprig of fresh rosemary)

2 bay leaves

2 cups beef broth (2 cups hot water + 2 tbsp. beef base e.g., Better than Bouillon)

4 cups water

2 tsp. kosher salt

1 tsp. black pepper

Optional-Cornstarch slurry: 2 tbsp. cornstarch mixed with 2 tbsp. water

1. Place the cubed beef onto a foil-lined baking sheet; season well with salt and pepper and toss to combine (I use my hands with disposable gloves to do this). Sprinkle the flour over the seasoned beef and toss to combine; set aside.

2. Add 2 tsp. vegetable or grape seed oil in a large pot or Dutch oven and heat over medium. Add the diced bacon and cook, stirring occasionally for 5-7 minutes, until browned. Remove the bacon to a paper towel lined plate and set aside. 

3. Add 1 tbsp. of vegetable or grape seed oil to the bacon drippings in the pot and heat over medium. Add the floured beef to the pot in batches in a single layer (do not overcrowd or the beef will steam instead of browning). Brown the beef cubes on all sides, turning over with tongs; remove to a platter and continue browning remaining beef until done. 

4. To the same pot, add the onions and sauté until lightly browned, about 8-10 minutes, stirring occasionally and adding a little more oil if needed. Add minced garlic and stir for 10-20 seconds.

5. Add the Worcestershire sauce and tomato paste and stir to combine; add the diced potatoes, carrots and celery, and stir constantly for 2-3 minutes. 

6. Turn heat up to high and add the Guinness stout; bring to a boil and stir, scraping up the brown bits on the bottom of the pot. Boil for 1-2 minutes to cook off the alcohol.

7. Add the beef back to the pot, along with the reserved bacon. Stir in 2 cups of beef broth, 4 cups of water, thyme, rosemary and bay leaves; bring to a boil, then reduce heat to a simmer. Cover and simmer for 2 hours.

8. If desired (for a thicker sauce), bring the stew up to a boil and add the cornstarch slurry, stirring constantly until thickened. 

9. Before serving, season with 2 tsp. kosher salt and 1 tsp. black pepper. 

                       

Season beef with salt and pepper, then toss with flour.

Bacon, carrots, onion & celery.

Potatoes and garlic.

Brown the bacon in 2 tsp. of oil, then remove to a plate.

In same pot, add 1 tbsp. oil and brown the beef in batches.

After browning the beef, add the onions and sauté until lightly browned.

Add the garlic and sauté for 20 seconds, then vegetables. Stir in Worcestershire and tomato paste.

Add 2 bottles of Guinness stout and boil for 2 minutes. 

Add beef, herbs, beef broth and water; bring to a boil, then reduce heat to simmer; cover and cook for 2 hours. 

You can thicken with the cornstarch slurry if desired; season with 2 tsp. kosher salt and 1 tsp. pepper before serving.

Banana Cake with Cream Cheese Frosting

I'm a banana fanatic - love, love, love all things banana: banana bread, Bananas Foster, banana pudding, banana fritters, banana cream pie - you name it and I'm a fan. Banana cake tops the list of my fav banana centric recipes because of the light & fluffy texture of the cake, its amazing fragrance and taste, and the ease of execution. So easy to make and so good with tea or coffee. The frosting is optional since the cake is excellent as is.

CAKE INGREDIENTS:

1 1/2 cups sugar

1/2 cup (1 stick) unsalted butter, room temperature

2 cups all-purpose flour

1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

4 large extra ripe bananas

2 tbsp. lemon juice

2 large eggs, room temperature

1 tsp. vanilla extract

1 cup sour cream

 

FROSTING (Optional):

8-oz cream cheese, room temperature

1/2 cup sour cream

1 cup powdered (confectioner's) sugar, sifted

1/4 tsp. vanilla extract 

1 tsp. lemon zest (optional)

GARNISH: 

Banana slices

1. Preheat oven to 350F.

2. Place bananas and 2 tbsp. lemon juice into a bowl and mash until smooth with a potato masher and/or fork; set aside.

3. Place flour, baking powder, baking soda and salt into a medium bowl and stir to combine; set aside.

4. Place 1 1/2 cups sugar and 1 stick of room temperature butter in a large bowl. Beat with an electric mixer on medium-high speed for 5 minutes until light & creamy. 

5. Add vanilla, and one egg at a time to the sugar-butter mixture, beating well after each addition. Add the mashed bananas and blend with mixer on medium until combined.

6. Sift the flour, baking powder, baking soda and salt mixture over the batter; mix on low speed until just combined, about 10-15 seconds. Do not over mix the flour or the gluten will be over developed causing the cake to become dense in texture rather than light and fluffy. 

7. Lightly grease a 9"x13" cake pan with unsalted butter. Pour the batter into the pan and spread evenly. Bake for 35-40 minutes or until a wooden toothpick inserted in the center comes out clean.

8. Remove the cake from the oven and let cool to room temperature. Spread the cream cheese frosting evenly on top and garnish with banana slices, if desired. 

CREAM CHEESE FROSTING:

1. Combine cream cheese, 1/2 cup sour cream, vanilla, lemon zest and sifted confectioner's sugar into a bowl. Beat with a mixer on medium speed until well combined. 

Mash bananas and 2 tbsp. lemon juice together with potato masher

Cream butter and sugar with mixer on medium high speed for 5 minutes.

Add vanilla and eggs, one at a time.

Add banana mixture and sour cream.

Mix on medium speed until well combined.

Sift flour mixture over the batter.

Blend flour mixture briefly (10-15 seconds on low speed) until just combined; pour batter into lightly greased 9x13 baking pan. Bake at 350F 35-40 minutes or until a wooden toothpick inserted in the center comes out clean.

Remove pan from the oven and let cool to room temperature before frosting.

Miso Soup

Short of making your own dashi for miso soup base, a shortcut is to use Hondashi powder which is widely available in most Asian markets. I usually like to use fresh silken tofu whenever available, but if not, the boxed shelf stable variety works equally well. The key to miso soup is not to boil it - a low simmer is best to preserve the miso flavor.

INGREDIENTS:

12 cups (3 quarts) water

1/2 package Hondashi (60g/2.11oz package)

1 packet (2.5g) dried bonito flakes

1/4 cup dried wakame seaweed

3 tbsp. miso paste

2 12-oz boxes silken tofu, cut into 1" cubes

3 scallions, sliced (whites and greens separated)

1. Add 1/2 package of Hondashi, 1 packet of dried bonito flakes and 1/4 cup dried wakame seaweed to 3 quarts of water in a medium pot. Bring to a boil, then reduce heat to a simmer. Let cook for 5-10 minutes.

2. Add the miso paste and stir to combine. Add the tofu cubes and white parts of the scallions. Bring up to a simmer and reduce heat to low. Do not boil, or miso will lose its flavor. Simmer on low for 5-10 minutes.

3. Ladle miso soup into bowls and top with green parts of scallion.

Dried bonito flakes

Keep the soup on a low simmer.

Gnocchi with Mozzarella and Pomodoro Sauce

With a couple of aging packages of gnocchi in my pantry, I searched online for simple recipes to dispatch with them before their expiration. Gnocchi is not something I have much experience cooking with, so research was essential. Since canned tomatoes are a staple in my kitchen, I was drawn to a recipe for Gnocchi with Pomodoro Sauce by Heidi at Gnocchi with Pomodoro Sauce (Easy & Flavorful!) | foodiecrush.com . I adapted her recipe by omitting the heavy cream, adjusting some of the seasonings, and adding a touch of sugar to the sauce. The fresh herbs impart a fragrant and delicious flavor to the tomato sauce and the mozzarella bits make this a hearty meatless dish. A keeper!

INGREDIENTS:

1/4 cup + 1 tbsp. extra virgin olive oil

4 stems fresh Italian parsley

4 stems fresh oregano

2 stems fresh rosemary

2 stems fresh basil

1 small yellow onion, finely diced

3-4 cloves garlic, minced

1 28-oz. can San Marzano tomatoes (whole)

1/2 tsp. kosher salt

1 /2 tsp. black pepper

1 tsp. sugar

1/8 to 1/4 tsp. red pepper flakes (optional)

1 16-oz. package potato gnocchi

8 oz. cherry size mozzarella balls, each cut in half

1/2 cup grated Parmesan cheese

Fresh basil leaves, for garnish

FOR THE SAUCE:

1. Heat 1/4 cup of olive oil to a saute pan over medium heat. Add the parsley, oregano, rosemary & basil stems to the oil and cook, stirring occasionally, until they become crisp (about 5 minutes).

2. Using tongs, discard the herbs and add the chopped onion and minced garlic to the oil. Reduce heat to medium-low. Cook, stirring occasionally, until the onions are translucent, about 5-7 minutes (do not brown). 

3. Crush the canned tomatoes with your hands (be gentle, or you will get squirted by tomato juice), and add to the onion-garlic mixture, along with any juice. Season with 1/2 tsp. kosher salt, 1/2 tsp. black pepper, 1 tsp. sugar and red pepper flakes (to your taste). Bring to a boil, reduce heat to a simmer, cover and cook for 30-40 minutes or until the sauce starts to thicken, stirring occasionally. Turn off heat and set aside. 

FOR THE GNOCCHI:

1. Preheat oven to 500F (or broil). Fill a medium saucepan or pot with water, add a large pinch of salt, and bring to a boil. Add the gnocchi and cook for 3-4 minutes (gnocchi should float to the top when done). 

2. Bring the sauce back up to a boil and add strained, cooked gnocchi to the pan; stir to combine. 

3. Pour the gnocchi mixture into an ovenproof casserole; top with the halved mozzarella balls and sprinkle with grated parmesan. Drizzle with 1 tbsp. olive oil. 

4. Bake the casserole in the oven for 8-10 minutes or until the cheese is melted and a little crispy.

5. Garnish with fresh basil leaves (whole or julienned) and serve immediately.

Parsley, oregano, basil and Rosemary

San Marzano tomatoes, halved mini mozzarella balls, grated Parmesan & gnocchi

Saute herb sprigs in 1/4 cup olive oil until crispy; remove herbs from pan

Add chopped onions and minced garlic to seasoned oil and cook until translucent

Add hand-crushed tomatoes, salt, pepper, sugar & red pepper flakes. Simmer, covered, 30-40 minutes.

Bring a medium pot of well salted water to a boil; add the gnocchi and cook 3-4 minutes, or until til gnocchi have floated to the surface

Bring tomato sauce back up to a boil and stir in the cooked and strained gnocchi. 

Pour the gnocchi into an oven-proof casserole; top with halved mozzarella balls, sprinkle with grated Parmesan and 1 tbsp olive oil.

Bake the casserole at 500F or broil 8-10 minutes until cheese has melted and top is slightly crispy.

Plate in serving bowls and garnish with whole or julienned fresh basil leaves.