- 1/2 lb beef, thinly sliced
- 3 dried Chinese mushrooms, soaked in hot water for 30 minutes, destemmed and caps minced
- 6 cups chicken stock
- 3 scallions, minced
- 1 garlic clove, minced
- 1 small can bamboo shoots, drained, sliced thin
- 2 tomatoes, peeled, diced
- 2 tbsp soy sauce
- 1/2 tsp turbinado sugar
- 1 chili, seeded, minced
- 1 egg, beaten lightly.
- sea salt and white pepper
- Bring the stock to a boil and add the beef and mushrooms. Simmer for 4 minutes.
- Add the scallions, bamboo, and tomatoes. Simmer another 4 minutes.
- Turn off the heat, and while stirring add the egg.
- Add the garlic, soy sauce, chili, and then season to taste.
- Serve.
- 1/2 lb shrimp, shelled, deveined, butterflied
- 1/2 cake soft tofu, cut in small cubes
- 2 thai chilis, seeded, minced
- 2 tbsp fish sauce
- sea salt and cracked pepper
- 5 cups chicken stock
- the zest and juice of 1 lime
- 1 tbsp sambal oelek
- 2 tbsp cilantro, minced
- Bring the chicken stock to a simmer and then add the chilies, fish sauce, lime zest, lime juice and sambal oelek. Season with salt and pepper.
- Add the tofu and simmer 3 minutes. Add the shrimp, cover, and remove from the heat. Let stand for 10 minutes. Add the cilantro and check the seasoning.Serve.
- 3/4 cup glutinous rice
- 1" ginger, peeled, sliced
- 2 tsp salt
- 1 onion, quartered
- 1 lb pork butt, whole
- 3 cups chicken stock
- 1 scallion, minced
- white pepper
- Wash the rice in 3 changes of water, rubbing the grains between your hands. Drain and place back in a bowl, covered with cold water and let sit 2 hours.
- In a large pot combine 4 1/2 cups water, the pork, ginger, salt, and onion. Cover and bring to a boil.
- Reduce the heat and simmer with a cracked lid for 45 minutes.
- Remove the pork and strain the liquid, reserving 3 cups.
- Cool the pork and dice into bitesize pieces. Set aside.
- Combine the pork stock and the chicken stock and then add the drained rice. Bring to a boil.
- Reduce the heat and simmer, with a cracked lid for 45 minutes.
- Add the pork and simmer 3 minutes.
- Stir in some white pepper and the scallion. Check the seasoning. Serve.
- 6 cups chicken, pork, or veal stock
- 2 oz. vermicelli rice noodles, broken into shot lengths
- 1 cup cooked pork, sliced thin
- 2 dried chinese mushrooms, soaked in water to soften, drained, and sliced thin
- 3 canned bamboo shoots, julienned
- 1" ginger, peeled, minced
- 1 tbsp cornstarch mixed with 1/4 cup cold water
- 1 egg, beaten
- 1 tbsp sambal oelek
- 1 tbsp soy sauce
- 1 tbsp white vinegar
- 2 tsp sesame oil
- 3 scallions, minced
- Heat the stock in a dutch oven and bring to a simmer.
- Add the noodles, pork, mushrooms, bamboo and ginger.
- Stir in the cornstarch mixture and bring to a boil.
- Stirring constantly, add the beaten egg.
- Turn off the heat and add the remaining ingredients. Check the seasoning. Serve.
- 4 oz bacon,diced
- 1 habanero, minced
- 6 cloves garlic, sliced
- 1 onion, minced
- 1 yellow bell pepper, minced
- 2 tsp cumin
- 2 bay leaves
- 3/4 cup dry sherry
- 1 smoked ham hock
- 2 cups canned black beans, rinsed, drained
- 10 cups beef stock
- sour cream
- sea salt and cracked pepper
- Saute the bacon in a dutch oven until crisp and then stir in the habanero, garlic, onion, and yellow pepper. Saute until tender.
- Stir in the cumin, bay leaves and sherry. Bring to a simmer and sprinkle in cracked pepper.
- Add the ham hock and the beans and pour in the beef stock.
- Bring to a low boil, cover partially and simmer 1 hour.
- Season to taste.
- Serve with a dollop of sour cream.
- 1/2 lb fresh Chinese egg noodles
- sea salt
- 1 tbsp peanut oil
- 5 garlic cloves, sliced
- 2 tbsp thai red curry paste
- 2 tsp curry powder
- 1/2 tsp turmeric
- 4 cups coconut milk
- 5 cups chicken stock
- 3/4 lb chicken thighs, skin removed, boned, chopped into bite size pieces
- 2 tbsp fish sauce
- 1 tsp brown sugar
- the juice of 1 lemon
- 2 tbsp cilantro, minced
- Heat the peanut oil in a dutch oven. Add the garlic and saute until fragrant.
- Add the curry paste, curry powder, and turmeric and stir 2 minutes.
- Add the coconut milk, raise the heat and boil the mixture 5 minutes.
- Add the chicken stock and return to a boil.
- Add the chicken, fish sauce, and brown sugar. Return to a boil, reduce the heat and simmer uncovered for 15 minutes.
- Meanwhile cook the egg noodles in boiling salted water for 1 minute.
- Drain well. Rinse with cold water. Drain again. Separate between bowls.
- Season the soup to taste. Add the lemon juice and cilantro.
- Ladle over the noodles in the bowl. Serve.
- 4 lb oxtail
- 2 carrots, peeled, diced
- 2 leeks, chopped, white and light green parts only
- 2 tomatoes, diced
- 1/4 tsp chinese 5 spice
- 2 tsp black peppercorsn
- 2" ginger, minced
- sea salt
- water
- 4 oz somen noodles
- cucumber, peeled, julienned
- bean sprouts
- 1/3 cup cilantro, minced
- Cook the oxtail in a large pot of boiling water for 3 minutes and then drain. Rinse out the pot.
- Return the meat to the stock pot and add the carrots, leeks, tomatoes, 5 spice, peppercorns, ginger, and 1 tsp sea salt.
- Add cold water to fill the pot. Bring to a boil. Cover and lower the heat and let simmer 3 hours.
- Strain the stock, setting aside the meat and discarding the vegetables.
- Chill the stock and the oxtails overnight separately.
- Remove the meat from the bone. Discard the fat from the soup.
- Return the stock and the meat to the cleaned stock pot and bring to a boil.
- Stir in the cilantro and season with salt and pepper to taste.
- Meanwhile cook the somen in boiling water and then drain and rinse under cold water.
- Divide the noodles between bowls and top with some cucumber and some bean sprouts.
- Ladle the soup over top and serve.
- 8 beets, peeled, diced
- 4 1/2 cups beef stock
- 1 onion, minced
- 1 bay leaf
- 1/4 tsp dry thyme
- 1/4 tsp dry marjoram
- sea salt and cracked pepper
- 1 tbsp sugar
- 5 polish sausages, sliced
- 2 1/2 tbsp white vinegar
- sour cream
- Bring the beets to a boil in 3 1/2 cups stock. Cover and simmer 25 minutes.
- Add the onion, bay leaf, thyme, marjoram, and season with salt and pepper. Cook 30 minutes.
- Meanwhile cook the sausages in 1 cup stock.
- Strain the soup and discard the onion. Return the beets to the soup and stir in the sausage and the liquid.
- Stir in the sugar and vinegar and check the seasoning.
- Serve with a dollop of sour cream.
- butter
- 3 slender leeks, whites and light green parts only, minced
- 600 ml chicken stock
- 600 ml milk
- 3 cloves garlic, crushed
- 2 chicken breasts
- 1 tbsp flour
- pinch of mace
- 3 bay leaves
- salt and pepper
- 2 egg yolks
- 1/3 cup heavy cream
- Melt 2 tbsp of butter in a dutch oven and saute the leeks until tender.
- Meanwhile combine the stock, milk, garlic, bay leaves, and chicken breasts in another saucepan and bring to a boil. Reduce the heat and simmer 5 minutes.
- Stir the flour into the leeks and then cook 2 minutes.
- Remove the chicken and the bay leaves from the saucepan. Pour the liquid into the pot with the leeks and stir well.
- Discard the leaves and shred the chicken.
- Return the chicken to the pot and bring to an almost boil. Stir in the mace, and season to taste.
- Cook 5 minutes. Combine the cream with the egg yolks and then stir into the soup.
- Check the seasoning and serve.
- 1/2 onion, minced
- 1 medium carrot, peeled, diced
- 1 stalk celery, minced
- 3 garlic cloves, crushed
- 2 cups broccoli, chopped
- salt
- 1/2 tsp cayenne
- 1 cup macaroni, cooked
- 4 cups chicken stock
- 1/2 cup light cream
- cracked pepper
- creme fraiche
- Combine the vegetables in a large pot with the stock. Bring to a boil and then simmer 20 minutes.
- Transfer to a food processor and puree until smooth.
- Return to the pot and stir in the salt to taste and the cayenne.
- Add the macaroni and the cream and heat through.
- Check the seasoning.
- Serve with cracked pepper and a dollop of creme fraiche.
Recent Comments