Posts tagged ‘Stock’

February 24, 2011

Warmth | Carrot and Corriander Risotto

Spring has forsaken us for a moment here in Ohio.  The 40’s are not really doing it for me.  Yes, I remember it’s still February.  But I long for barefoot weather.  I crave a muddy, just-pulled summer carrot and the sight of my coriander having, once again, gone to seed before I can get a decent couple of salsas out of it.  I yearn for warmth.

In absence of warm outdoors, I made some sunshine in the kitchen with this sweet, herby risotto.  You can take your time with the stock, as it says in the recipe, or you can certainly make a quick and dirty one, starting it only a few minutes before you start the risotto (no whole onion, cloves, juniper berries required).

I will be making this one again, late this summer, with carrots from my garden that is yet to be planted, and the new cilantro plants that will spring unassisted from coriander seeds that found their way into the cracks around my patio.  I will stretch out barefoot on the grass and be content with the warmth.

Carrot and Coriander Risotto

1 bunch of carrots with tops
1 medium onion
2 cloves
Small handful parsley
3 sprigs fresh thyme
1 bay leaf
10  peppercorns
4 or 5 juniper berries
1 t whole coriander seeds

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February 1, 2011

Two Minute Solution to Elevating Your Game | Dashi

We do a lot of Asian cooking here in Persephone’s Kitchen.  I’ve said before that I regularly whip up some version of a stir-fry noodle dish once a week.  I love them because they’re so fast and so delicious.  But I think I found a new secret weapon to really improving the flavor of my dishes.

Two ingredients that can be purchased not just at an Asian supermarket like Tensuke here in Columbus, but at Whole Foods: bonito flakes and kombu.  I know, these ingredients have been around, well, thousands of years.  But that such a simple solution to authentic flavor for my Japanese noodle dishes could be found so easily and took the addition of almost no time to dinner has just left me kind of giddy.  Yes, let’s all discuss it again: Persephone is such a nerd.  Laugh if you want, but dinner tonight took about 20 minutes and had a depth of flavor that was almost staggering.  So there.

Ichiban-Dashi with Salmon, Shrimp and Noodles, serves 2 to 3

1 six-inch piece of kombu

1/2 c bonito flakes

8 cups of water (although I used a lovely vegetable stock, water is just fine)

Soy sauce and Mirin to taste (about 5 T of soy and 3 of Mirin)

1 bundle of udon noodles (I have some that take 12 minutes, check your package, yours might take less time, add them in at the right time)

1/3 pound salmon

1/3 pound shrimp, peeled and deveined

1 carrot, peeled and sliced into thin batons

3 green onions, thinly sliced on the diagonal

1/4 c shiitake mushrooms, torn or sliced into small pieces

3 inch piece of daikon radish, peeled and sliced into thin batons

2  ribs of bok choy, thinly sliced

Sesame seed oil, optional

In wide, deep pan, add the water and the kombu.  Over medium heat, bring to a boil.  Add the bonito flakes.  Turn off the heat, let the flakes settle to the bottom of the pot.  Strain the solids and return to the same pan.  Add in the soy sauce and mirin.  Taste and adjust seasoning. Bring up to a nice low simmer: bubbles, but not boiling away like mad.  Set a timer for 12 minutes.  Add in the salmon and udon.  At ten, add the carrots.  At eight, add the green onions and mushrooms.  At six, add the bok choy ribs, reserving the leafy greens. At five, add the shrimp. At four, add the daikon and remove the salmon to remove the skin, if you have a piece with skin, and flake into large pieces.  Return to the pan.  At two, add in the green tops from the bok choy.  Simmer the rest of the time.  Taste for seasoning and add a bit more mirin or soy if you think it needs it.  I added a few drops of sesame seed oil just before serving.

Divide between bowls and slurp loudly.  It’s only polite.

Playlist included Wait Up (Boots of Danger), by Tokyo Police Club.

January 23, 2011

Braised Brisket Part Deux | Beef Siomai, Daikon Salad

A trip to an Asian market is so heavenly.  Those markets are filled to the brim with flavor and inspiration.  My favorite Japanese shop is Tensuke Market.  It’s where I get my yuzu and some of the most delicious soy sauce ever.  It’s where you can pick up really fresh sushi, and carefully crafted bento boxes.  It’s also where I found the shumai wrappers for today’s Philippine siomai.

The Japanese don’t typically fill shumai with beef, but it’s common in the Philippines.  So with a little nod to a couple of different cultures, I wound up with a really tasty appetizer that’s a snap to assemble and serve thanks to the leftover brisket.

Beef Siomai, makes 28

3/4 pound leftover braised brisket, very finely chopped

2 inch piece of ginger, finely grated

2 green onions, finely sliced

1 heaping t of miso paste

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