The past few months I have been “spying” on a brilliant group of foodies, whom I admire for their wit and cooking skills. It is a small group but intimate, exactly what I prefer. They come together once a month for “Let’s Lunch.” I quietly read their tweets about lunching and then slowly but eagerly open the doors into their sites, taking in whatever their monthly lunch challenge was. I was pretty excited when Ellise, the Cowgirl Chef, pinged me with an invite. I could not wait! What would the lunch challenge be? Would they like me? It was silly, but, I was excited.
The lunching event for February is in honor of Chinese New Year and we were to make something with a lucky food. I researched lucky foods, high and low, until I found one that I felt would bring something to my life as well as being special for this group. I went with Noodles. You see noodles are often considered a symbol of longevity in the Chinese culture. Noodles signify a long life to the person who is slurping them up. The noodles can never be cut as it is believed that it would be back luck and shorten one’s life. As well when food is presented whole it is symbolic for ‘completeness.’” This was perfect as I hope for longevity for everyone who is in my life.
Now, I was more then eager when I started out on this challenge. I was going to take it to the limit by pulling my own noodles. A few months ago, I ran across a new (to me site), The Tiny Urban Kitchen. Jen, made it look so easy to pull noodles; I was wilding intrigued. Then I came home early from work one day and decided to lounge in front of the TV watching “bad movies”; you know the kind of day I am talking about. I flipped around and there in front of me was a sign – Ramen Girl. A silly movie about a girl who learns to make noodles. There were two signs – I needed to make noodles.
I started this recipe the day before I planned on serving it as I wanted an insanely delicious beef broth. I decided to not only use beef shanks as I do in my traditional beef stock but I added sweet marrow bones as well. I slowly roasted the beef bones and marrow for a few hours, before adding any vegetables. Then I continued to roast everything together until lightly caramelized; it smelled heavenly. Then I took my trusty dutch oven out of the oven and simmered on the stove top with star anise and water for a few more hours. It really was insane. I could barely stop tasty. This stock recipe does take a while, so plan ahead; well worth every last drop.
For the noodles, I used Jen’s recipe, which is fairly simple. I did not use a bread machine and used the mixer instead. The dough came out perfect; the texture was really nice and the gluten was very evident. I was smiling. Then I started the pulling process, I mean it looked so easy from her video, I was over confident. I even recruited a couple unwilling people to help with making the noodles, this was going to be fun; slapping dough, pulling, slapping, pulling. All I can say is that my confidence was bigger then the mission and it was a good thing we had purchased fresh made Chinese noodles; otherwise, I would be serving you unlucky broth for lunch today!
Whether you pull your own noodles or buy them made, this dish is delicious and perfect for a very lucky lunch. Enjoy! Be sure to check out what others are serving for “Let’s Lunch”.
4 beef marrow bones
4 beef shanks
6 carrots, scrubbed and cut into chunks
6 celery stalks, washed and cut into chunks
1 yellow onion, paper left on, cut into quarters
8 cups of water
drizzle of olive oil
4 star anise
kosher salt
fresh cracked black pepper
noodles
bok choy, washed and cut in half, pat dry
butternut squash, peeled and cut into small cubes
baby carrots, washed and ends removed
baby asparagus, washed, dried and cut in half
4 garlic cloves, minced
3 tablespoons olive oil
Heat oven to 425. Season marrow and shanks with salt and pepper. Put into a dutch oven, drizzle with olive oil. Roast until golden brown; about 2 – 3 hours. Add the carrots, onions, and celery; stir and return to the oven. Lower the heat to 350 and let roast for another 2 hours. Take out of the oven and put onto the stove top, over low heat. Add the water and star anise. Simmer for 3 hours. Let cool and put into the refrigerator over night. The next day, skim off any fat that has hardened. Remove the veggies and beef shanks. Keep the marrow bones in the broth. Pick off the meat from the shanks and add back to the broth. Simmer over very low heat for about 2 hours. Remove the marrow bones. Season to taste with salt and pepper.
Preparing the bowls of soup
Heat olive oil in a large wok. Add the garlic and lightly saute for 3 minutes. In batches cook the squash, carrots and boy choy. After cooking each vegetable, set aside and go onto the next.
Bring a pot of water to boil, cook the noodles for 2 – 4 minutes, according to package directions. Drain. Rinse with cold water to stop cooking. Toss lightly with fingers, to get remove excess water from the noodles. In the wok, which should still have a slight film of oil (if not add a slight drizzle) add the red yuzu koso; heat over medium high heat for 30 seconds, while stirring. Add the noodles, gently toss with a wooden spoon for about 30 seconds. Remove from heat.
In an individual serving bowl, put a handful of noodles, top with some of the vegetables, then ladle broth over the top as well as some of the meat. Serve with additional red yuzu if you would like it to be a bit spicier.
I have said it over and over again, we are big Donna Hay fans. Her recipes are fresh, seasonal and very simple. For the current (and the relaunch) round of HHDD, we picked this fresh beef skewer recipe.
This is a great recipe to have on hand for those evenings when you want a good meal but don’t want to spend a lot of time making it. I had dinner on the table within 60 minutes. The combination of cool rice noodles and slightly spicy beef is fantastic. The beef is marinated in half of the dressing which was made with fresh lime juice, a little peanut oil and fresh red chilies. Making rice noodles is one of the easiest things …. put them in a bowl, pour over boiling water and let sit for 8 minutes. After they were cooked and drained well (I even patted them dry, just a little), I tossed them with kaffir leaves, cilantro, basil, snowpeas and the left over dressing. This would have been great even on it’s own; but, the caramelized grilled beef skewers were a perfect partner for the cool crisp salad. We loved this recipe!
Now, get out there, pick up the ingredients and join us in this round of HHDD (Hay Hay it’s Donna Day). Get your entries to me by midnight on the 30th of April 2010. All the delicious details can be found here.
One of the first blogs I ever came upon was Chez Pim and the post that popped up was all about Pad Thai. Who was this Pim? How did she make such a beautiful Pad Thai? I made a mental note to make this recipe one day, as it was one of Lenny’s favorite dishes and then I continued reading about the girl Pim. I loved her culinary adventures that were delicious in one breathe and wrapped around somewhere exotic in the next – a girl after my own heart. You see we are a bit a like, I love to eat, cook, drink and travel. One just has to utter the words, TRIP, TRAVEL,and SUITCASE with a sprinkle of good food promised and I am there – does not even have to include a passport but that just makes it even more exciting.
We had the chance to finally meet Pim at the Pebble Beach Food and Wine event last year. She was adorable, taking us under her wing and showing us around the event; she was exactly as we thought she would be in person ….. sweet! Over the course of a couple glasses of bubbly, we got to know more about her as well as the “book” she was working on; we even got a sneak peak. It was lovely – full of Pim charm and enticing foodie wisdom. We could not wait to get our hands on a couple copies! Her book came out in the summer but we did not get a chance to get a copy until she was up in the city speaking at Omnivore Books. Not only were we able to attend the event but she agreed to let us capture it so that we could share her foodie adventures with you – I will not tell you about it, you must watch it!
I have loved reading the book, it is warm, personal and full of interesting tid-bits about her life as a “foodie”. As well she includes many fantastic recipes. What I like about her advise is that she is not preaching to you about how to become a foodie, rather she is sharing her experiences through her sweet opinionated self and you can take it or leave it. She will take you on a adventure with every chapter that will leave you salivating for more!
Now back to Pad Thai …. as I mentioned it is one of Lenny’s favorite dishes. I on the other hand have always been one to take it or leave it. I just have never found a place in the city that makes it like they do in Thailand. When I first came across her post, I had a very good feeling it would be good! So, I invited a couple friends (who have been to Thailand and also love Pad Thai) over and then I grabbed “The Foodie Handbook” turned to page 66 and headed to Clement Street to get ready for our Pad Thai party. Her recipe is simple. The hardest part was finding the translator in the markets – *smile*. It is such a great dish to make with friends … pour a few glasses or Reisling and let the fun begin. We all agreed it was the best Pad Thai we have eaten outside of Thailand; slightly salty, a little sour and sweet all tossed together with a “bite” of heat to warm it up. Add noodles, seafood and crunchy bean sprouts and chinese chives to balance it all out! In all honesty this was the first time I actually wanted more Pad Thai …. the next day!
You are hungry? You want the recipe? Pim has been so kind to donate a copy to Chez Us so we can share it with one of our readers. Just leave a comment below telling us one of Pim’s favorite childhood memories (in the video) and tell us about your favorite Pad Thai experience, for a chance to win her book. We will be announcing a winner on March 5, 2010, so please leave a comment by midnight on March 3. Can’t wait for the drawing then you can purchase her book here.
And the winner is …………. drum roll please …………….. Kristina at Former Chef!
Congrats Kristina!!! I, too, loved this story about driving to Hua Hin – so me!
Cauliflower and sweet potatoes are seasoned with fresh turmeric and coconut milk to make this creamy winter time soup.
I had seen a recipe somewhere for a soup that had cauliflower, sweet potatoes and coconut milk in it; but, I cannot find the book anywhere. I decided I would create my own version and I wanted it to be light and somewhat curry like. I was lucky to find some fresh turmeric last week and thought it would be the perfect addition to this soup. I have never worked with fresh turmeric before and I was not sure what to expect. Fresh turmeric looks like ginger, actually, rather knobby but orange. I decided to use a microplane and zest it with the onion while it was cooking – the color was brilliant a beautiful bright yellow and the scent ….. YUM!! After I pureed the soup I added a small amount of coconut milk, only enough to really bring out the flavor of the turmeric and to create that nice warm Thai inspired flavor I was after. It was a success. Not only was this soup fantastic the first night, the second evening it was even better.
Recipe: Cauliflower and Sweet Potato Soup
1 head of cauliflower, washed, stemmed and cut into chunks
1 sweet potato, peeled and cut into chunks
1/2 yellow onion, peeled and chopped
1 clove garlic, peeled and minced
3 tablespoons olive oil
1 small knob fresh turmeric, zest or use dry turmeric, to taste
Heat olive oil in a large saucepan. Add the onion and garlic, cook until soft, about 5 minutes. Add the turmeric, stir. Add the cauliflower and sweet potato, stir and cook for about 15 minutes, until very fragrant. Add the chicken stock and bring to a boil. Lower heat to a low simmer and cover. Cook until the veggies are soft, about 30 minutes. Process in a food processor, in batches, returning to medium saucepan. Gently reheat over low heat, stir in the coconut milk. Season with salt. Garnish with cilantro and the harissa. Serve. Eat.
Ga xe phay also known as Vietnamese cabbage and chicken salad is a great salad to make with leftover chicken, it is lightly seasoned with fresh herbs and a slightly spicy dressing.
We had a long weekend and were craving comfort food, something to cure all! For both of us that would be spicy food, but not greasy spicy food, rather healthy spicy food. I had the perfect meal in mind all day long …
Yuie of Lemonpi was twittering last week about a Vietnamese chicken salad she was making for dinner, it sounded fantastic, and I wanted the recipe! Imagine how excited I was when I got an email last week with the recipe! Y said that the recipe was originally from a Wendy Hutton (the Diva of Southeast Asian Cuisine) cookbook and that she changed it around to suit her cooking style. I took both the original as well as Y’s version and combined the two to make this fantastic salad. I used the leftover chicken breasts from the other night and let me say the chicken was still incredibly moist and slightly spicy, perfect for this salad. The salad is light and very refreshing as the base is made from crispy cabbage and an abundance of fresh herbs. Not only was there plenty for two of us for dinner but we also have enough for two lunches tomorrow, I love meals like that!
Recipe: Vietnamese Cabbage and Chicken Salad (ga xe phay)
2 chicken breasts, previously cooked, skin and fat removed, shredded
1 small red onion, thinly sliced
1/2 napa cabbage, thinly sliced
1/2 cup firmly packed mint leaves, coarsely chopped
1/4 cup firmly packed coriander leaves, coarsely chopped
1 small carrot, shredded
1 cucumber, halved, sliced thinly
Dressing:
4 tablespoons lime juice
2 tablespoons fish sauce
3 tablespoons caster sugar
1 tablespoon rice vinegar
1 large red chili, minced
Sprinkle salt over the onion, rub with your fingers, and set aside for 30 minutes. To prepare the dressing, combine all ingredients in a small bowl, stirring to dissolve the sugar. Set aside for the flavors to blend. Just before serving, put the cabbage, vegetables, and herbs in a large bowl. Rinse the salted onion under running water, then squeeze dry and add to the salad base. Add the chicken and dressing, tossing to combine well. Serve. Eat.
This is an easy dinner for a hot summer night or for when you are counting (cutting) calories. Marinated pork is pan grilled and then gently rolled in a bed of fresh herbs and assorted veggies to make these tasty spring rolls.
Last night was perfect for dining al fresco, which meant we wanted something simple and light for dinner. Yes, we are actually starting to have some warm *summer* weather out in San Francisco. I decided spring rolls would be a good dish to have as I wanted to use up some veggies we had before they went bad. I marinated some thinly cut pork cutlets with some garlic, ginger, soy sauce and sesame oil. We then pan grilled the meat and sliced thinly. Now, one is suppose to use lettuce in their spring rolls but we did not have any, so we were heavy on the herbs. We used fresh purple basil, cilantro and mint and we used a lot of it. As well we rolled the meat and herbs with thinly sliced red pepper, cucumber and carrots. The combination of the herbs with the slightly spicy and sweet pork came …. very flavorful!! We served this spring rolls with Nuoc Cham.
Recipe: Nuoc Cham
1/4 cup fish sauce
1/4 cup caster sugar
1 tablespoon water
1/8 cup lime juice
1 clove garlic minced
2 small red chillies, sliced thinly
Place the fish sauce, sugar, water, lime juice, garlic and chili in a non-metallic bowl and stir until the sugar is dissolved. keep in the refrigerator for up to 1 week.
Vietnamese salad (Gỏi ) is a great addition to your diet, not only are they light and refreshing but they are fairly easy and full of flavor. This particular salad is made with cool cucumbers, spicy chilies, pork and fresh shrimp, prefect for an easy summer dinner.
I love the site Holy Basil, even though, Christine, is not publishing any longer. I go back there weekly, to see if by some chance, she is back to cooking and blogging. Christine, if you are reading this, please COME BACK!! She enticed us with her weekly salads for a better part of 2008 and we were always so excited to see what was coming next … would it be French or Vietnamese, regardless of her choice, they were full of flavor and interesting.
Christine, claims this is a great salad for dieting and that she was able to take some extra poundage off by eating this weekly for 6 weeks. Well, I can definitely drop a few of thoese extra Daring Bakers & Tuesday with Dorie pounds, so we are hitting the weekly, if not daily salads!
Recipe: Goi Du’a Leo – Vietnamese Cucumber Salad with Shrimp – AKA The Salad that Shaved Serious Poundage Off My Bum
* adapted from Holy Basil – she includes pork, I left it out
2 large cucumbers, cut into very thin half moons
1 tablespoon salt
1 teaspoon sugar
1/2 lb shrimp, poached with their shells on and then peeled once cooked
1 large carrot, finely grated
large handful of red skinned peanuts, roasted and crushed
1 tablespoon freshly toasted black white sesame seeds
large handful of Vietnamese coriander or cilantro, roughly chopped
SAUCE/DRESSING FOR SALAD:
2 red chilies
1 garlic clove
juice of 1 large lime
2 tablespoons sugar
2 tabelspoon fish sauce
1/4 cup water
STEPS:
Make your dressing by smashing the chilies and garlic in a mortar and pestle. Add the sugar, lime, fish sauce and water. Mix thoroughly to dissolve all the sugar. Taste and add more sugar/fish sauce/lime according to your preference. Set aside.
Using a sharp knife or a mandoline, cut the cucumbers in half lengthwise and slice into thin half moons. Add them to a large bowl and toss with the salt and sugar. Allow to sit for at least 1/2 an hour. The salt will cause the cucumbers to weep their water.
Meanwhile, prepare the rest of the ingredients – the shrimp, carrot and garnishes (peanuts, sesame seeds and herbs). Drain the cucumbers and rinse well with water. Next, take a handful of the cucumbers and squeeze and ring out as much liquid as you can. (A potato ricer will also do a nice job of this step.) Mix all the drained and squeezed cucumbers with carrot, shrimp and herbs. Right before serving, toss with the dressing and garnish with the sesame seeds and peanuts. (Preparing the cucumbers this way wilts them but I find them a nice textural contrast to the crisp carrots and tender pork and shrimp and crunchy peanuts.)
Juicy free range/organic chicken tenders are coated with panko and coconut breading. Then lightly pan fried in peanut oil to make a flavorful kid friendly meal that even the adults will love. Served with a cool cucumber salad and a curry peanut sauce.
After drooling all over the computer screen a couple weeks ago, when I saw what Alice did with some chicken tenders, I knew I had to make them! She made this slightly sweetened tenders for her daughters’ birthday party, if a bunch of giggly 8 year olds love them, I knew we would, too. I loved that she used coconut in the breading; why, had I never thought of that? I decided to take her basic concept and spice it up a bit by adding red chilies and fresh basil to the seasoning as well I left out the orange juice. It was slightly spicy but not over the top, your kids will still like it. The peanut sauce was a great compliment to the sweet coconut and hot chilies. Serve with a cucumber salad and you have a perfect meal.
Recipe: Coconut Chicken Tenders
*recipe idea from Savory Sweet Life
1 lb chicken tenders, free range/organic
1 cup panko
1 cup unsweetened coconut flakes
2 red chilies, minced
fresh basil, handful, minced
1 egg
1/2 cup milk
kosher salt, to taste
fresh cracked black pepper
peanut oil, for frying
Peanut Sauce
Wash the chicken and pat dry. Mix the egg and milk in a dish. Combine, the panko, coconut, chilies, basil, salt and pepper, mix well. Heat the peanut oil in a shallow frying pan, about 1/2 inch up the side. Dip a tender in the egg mixture, coat with panko mixture and gently pan fry in the peanut oil. Continue with all the tenders. When you remove the tender from the hot oil, lay the tenders on a paper towel, in a warm oven. Serve. Eat.
Recipe: Peanut Sauce
1 can of coconut milk
4 tablespoons creamy peanut butter
2 tablespoons light brown sugar
3 teaspoons curry paste
2 tablespoons fresh lime juice
Mix everything in a bowl until smooth.
Recipe: Cucumber Salad
2 tablespoons caster sugar
1/4 cup lime juice
1/4 cup rice vinegar
1 cucumber, thinly sliced
1 carrot, grated
1/4 red onion, thinly sliced
Place the sugar, lime juice and vinegar in a non-metallic bowl and stir until dissolved. Add the cucumber, carrot, red onion and toss well to coat. Cover and refrigerate for 1 hour. Makes 2 cups.
