A recipe for dashi can be as simple as water and kelp, but adding bonito makes the dashi more complex and complete. In Japanese cuisine, all roads lead back to dashi, the base stock made from dried kelp (seaweed) and dried fish. Even in a sushi class with Morimoto , he demoed the proper preparation of dashi well before he broached the topic of fish. Perusing through a Japanese cookbook, you reach the same conclusion: without dashi, most of the recipes could not be executed. Continue reading
As I was growing up, my mom worked at Western Union from 11am to 9pm. She’d cook dinner each morning and leave me with instructions to heat it up when I got home from school. Sunday mornings my dad would make french toast but that was the extent of his cooking. Then we began raising rabbits and he got into the cooking of it. It made me a little sad at first but he explained about circle of life. He said not only were the animals happy to fulfill their destiny, the onions and carrots and wheat and all plants were as well. They lived on through us as they gave their life so ours could continue. That was the reason we prayed before eating. Many relatives and friends passed during my childhood. One way my dad dealt with his grief was by cooking. He said cooking and eating reminds us we are alive even though we feel a piece of us is gone. His grandmother passed when I was in my teens, and he embarked upon a quest to duplicate Kentucky Fried Chicken’s original recipe. We had a new version every single night for weeks, months while he experimented. That was fine with 4 hungry teenagers and boy, could my brothers scarf food down. When my youngest brother bobby passed in 1976, my dad began making sourdough rolls. By hand, no bread machine. Hundreds of them, maybe thousands. By giving them away to friends and family, he was sharing his son with everyone. Continue reading
This is a modification of a cheese-less quiche that I’ve spiced up a little. Once you have the ingredients, it takes just 10 minutes to throw together. Stick in the oven for an hour. Let sit for 10 minutes to let the custardy center settle, then enjoy. I’ve made this without the crust, I’ve made this with all sorts of different vegetables and meats. It’s a great way to fancy up leftovers. You can make it Mexican by adding ground beef, cheddar cheese and sour cream. You can make it Italian by adding ricotta and topping with marinara and mozzarella. Continue reading
ANDREA’S MULTI-DIMENSIONAL 4 WAY WRAP
Step 1. PICK A WRAP (TORTILLA)
There are so many good wraps in the market now, I like the spinach wrap and the sun dried tomato flavors.
Step 2 PICK A SAUCE:
Tahini Sauce Continue reading
This is my favorite homemade pho recipe and it’s from Jaden Hair’s Steamy Kitchen. Jaden writes, It’s no secret that good Pho broth requires a gazillion hours of simmering time. Time that I just don’t have. Tony, a boyfriend from a lifetime ago, told me his Dad used to simmer giant vats of pho broth overnight for his little pho restaurant in Houston. So, one day, I thought it would be really genius to do the same. Dump a bunch of beefy, tendony, knuckley, marrowey bones into the largest stockpot that I have and let it simmer away while I slept.
It didn’t quite work out as I had intended: Continue reading
So today I slow cooked 2 smoked turkey legs in the electric skillet at about 200 degrees for 5 hours until they fell off the bone. I cooled the cooked liquid and put it in a large metal bowl in the refrigerator to let the fat rise to the top. I skimmed the top layer of fat off and cooked collard greens in the defatted liquid for an hour until tender, then added the smoked turkey meat I removed from the bones. I remember my family just throwing collard greens right in the same water with all the fat and while it had good flavor that’s way too greasy for me to want to eat these days.
A mild soup when I want something light but tart and flavorful. You’ll strain the soup to remove the chunks of lemongrass, lemon zest, ginger and bay leaf before serving. Continue reading
This stew works best with chicken thighs (more fat adds more flavor) but you can use chicken breast if you prefer to keep it leaner. This stew has high flavor. When I make it with chicken thighs, I make it a day ahead of time, so I can refrigerate overnight and let any fat rise to the top so I can skim it off. Continue reading
This stew works best with a firm white fish, such as halibut or cod. You could also use red snapper or tilapia. Stay away from delicate fish such as sole for this stew, or oily fish such as tuna. If you like, you can add shrimp, clams and/or scallops to the stew as well. I carmelize the onions before I add the tomatoes. Before adding the fish, I let the sauce simmer about 30 minutes to blend flavors. This stew has high flavor. Continue reading
I like a hearty brown stew when the weather turns cool. That used to mean pot roasts and beef stews but these days I enjoy lighter fare. The secret to this dish is letting roasted veggies and herbs cook down into a thick gravy, then add fresh chopped veggies the last 10 minutes — I like cooked veggies to have a light crunch. Earlier I’d roasted some veggies, so I added a cup each of roasted carrots and celery and onions to a 2 quart saucepan, then added two 1-quart cartons of low sodium chicken broth. I chopped 2 large russet potatoes very finely diced, and 16 oz of white mushrooms. I added a teaspoon each of turmeric, salt, pepper, garlic powder, dried basil, dried tarragon, crushed fennel seeds, paprika and 1 tbsp fresh chopped rosemary and chili powder. I added 2 dried bay leaves, left the pot slightly uncovered and brought it to a simmer for 40 minutes. Continue reading