Spicy Garlic Shiitake Noodles

Serves 2

Ingredients

• 200 g/7 oz instant ramen noodles
• 150 g/5.5 oz shiitakes, torn into bite-size pieces
• 4 garlic cloves, minced
• 1 tsp grated ginger
• 1 tsp crushed red chili flakes
• 1 tsp crushed Sichuan peppercorns
• 2 tbsp vegetable oil
• 30 g/2 tbsp unsalted butter
• black pepper
• 2 eggs, soft-boiled
• 1 tbsp sesame seeds, for serving
• 5 scallions, finely chopped + more for serving

spicy soy sauce

• 2 tbsp toasted sesame oil
• 1 tbsp tomato paste
• 3 tbsp mirin, or 2 tbsp rice vinegar
• 2 tbsp oyster sauce
• 4 tbsp dark soy sauce
• 1 tsp or 1 tbsp sambal, more if you like it super hot
• 1 tsp brown sugar

Instructions

1. Combine the ingredients for the sauce in a small bowl.
2. Add water to a small sauce pan, once boiling, add eggs, boil for 6 minutes. Run under cool water, set aside.Cook the noodles according to package directions until just al dente. Drain, reserving 1/2 cup cooking water, and run the noodles under cool water to stop the cooking.
3. In the meantime prepare the shiitakes. In a large skillet, heat the oil over high. Add shiitakes, cook for 4-5 minutes, stirring occasionally. Lower the heat, add garlic, ginger, chili flakes and Sichuan pepper. Cook for 2 minutes. Add butter, stir until it melts. Stir in scallions and season with black pepper.
4. Add the sauce, bring to a boil and simmer for 2 minutes. Stir in noodles and 1/4 cup cooking water. Simmer, tossing occasionally, until sauce begins to cling to noodles, about 30 seconds.
5. Divide noodles among plates, top with a soft-boiled egg, sesame seeds and chopped scallions. Add more sambal if you can handle the heat, enjoy!

Pumpkin Bread

 Pumpkin Bread

Servings: Makes 2 loaves

Prep Time: 20 Minutes

Cook Time: 65 Minutes

Total Time: 1 Hour 30 Minutes

INGREDIENTS

• 2 cups all-purpose flour, spooned into measuring cup and leveled-off
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon La Boite Reims #39
• 1-1/2 sticks (3/4 cup) unsalted butter, softened
• 2 cups sugar
• 2 large eggs, lightly whisked
• 1 15-oz can 100% pure pumpkin (I use Libby's)

INSTRUCTIONS

1. Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).
2. In a medium bowl, sift the flour, salt, baking soda, baking powder, cloves, cinnamon, nutmeg and reims. Whisk until well combined; set aside.
3. In a large bowl of an electric mixer, beat the butter, slowly add the sugar on medium speed until just blended. Add the eggs a little at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.
4. Add the flour mixture and mix on low speed until combined.
5. Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely. 
6. Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.
7. Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

Pesto Cheese Zucchini Ravioli with Burst Tomatoes

 

Pesto Cheese Zucchini Ravioli with Burst Tomatoes

Servings: 6

 

Ingredients

• 3 cups cherry tomatoes
• 4 cloves garlic, chopped
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 1/3 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 2 tablespoons balsamic vinegar
• 2 tablespoons fresh thyme leaves
• 1 pinch crushed red pepper flakes
• kosher salt and black pepper
• 3-4 medium zucchini or summer squash
• 3/4 cup whole milk ricotta cheese
• 1/2 cup shredded provolone cheese--I used parmesesan
• 1/3 cup basil pesto
• fresh basil and thyme, for serving
• parmesean for serving

Instructions

• 1. Preheat the oven to 425° F. 

  2. In a baking dish, toss together the tomatoes with the garlic, olive oil, wine, balsamic vinegar, thyme, and a pinch each of crushed red pepper, salt, and pepper. Bake 10-15 minutes or until the tomatoes begin to burst. 

  3. Meanwhile, make the ravioli. Using a mandolin or sharp knife, peel the zucchini into 1/4 inch ribbons and lay them flat on a kitchen towel. Sprinkle the zucchini with salt. Let sit 5-10 minutes, then blot away the excess water. 

  4. in a bowl, combine the ricotta, provolone, and pesto. Grab 3-4 zucchini ribbons and layer them to make a star. Start with 1 ribbon, then add another to make an X. Now make another X with the remaining 1-2 noodles that will overlap with the current X (see above photo). Spoon 1 tablespoon of filling onto the center of the zucchini. Bring the ends of the zucchini together, laying them over the cheese. Repeat with remaining zucchini and filling. 

  5. Remove the tomatoes from the oven and lay the ravioli seam side down in the sauce. Drizzle the ravioli lightly with olive oil and season with salt and pepper. Bake for 15 minutes or until the ravioli is warmed through. Serve with fresh basil and thyme. 

Chili Oil Egg Ramen

25 Minute Chili Oil Egg Ramen

Servings: 4

Ingredients

• 2 tablespoons butter
• 4 cloves garlic, finely chopped
• 1 tablespoon fresh chopped ginger
• 2-3 teaspoons chili oil, plus more for serving
• 6 cups low sodium chicken or vegetable broth
• 1/3 cup coconut milk
• 1/4 cup low sodium soy sauce
• 3 cups chopped baby bok choy or spinach or combination
• 1/4 cup white miso paste
• 3 squares ramen noodles
• 3-4 eggs--can also poach separately or use Jammie eggs
• green onions, for serving
• mint, cilantro and pickled red onion also makes good garnish

Instructions

• 1. Melt together the butter, garlic and ginger in a large pot over medium heat. Cook, until fragrant, about 2 minutes. Add the miso and chili oil, cook another minute. Pour in the broth, milk, and soy sauce, stir in the bok choy and miso, bring everything to a boil. Add the ramen, let cook until just soft, about 1-2 minutes. 

  2. Crack the egg/eggs into small bowl, I wouldn't cook more than 2 eggs at a time. Pour the egg over the noodles, do not stir. Cook 30 seconds, then cover the pot and remove from the heat. Let the eggs poach 2-3 minutes, until the yolk is your desired consistency. 

  3. Ladle the soup and noodles into bowls, top with an egg. Spoon over some chili oil. Top with green onions. Serve immediately.

Notes

Chili Garlic Sesame Oil: Heat a large skillet over medium heat. Add 1/2 cup peanut or sesame oil and 1 head finely chopped garlic. Cook, stirring often until the garlic is fragrant and becoming golden/toasted, 8-10 minutes. Stir in the 3-5 tablespoons chili flakes (or more) and 3 tablespoons sesame seeds, cook 30 seconds to 1 minute more. Remove from the heat and very carefully transfer the oil to a heat proof bowl or glass jar.  
I used Mom's Mala chili oil which has a little star anise and cinnamon flavoringI sliced up some pork shoulder left over from Braised Shanghaninese Hong Shao Pork

Cauliflower and Quinoa Taco "Meat"

 A vegetarian take on tacos.

Serves 4

Taco Meat

Cauliflower

3 cups riced cauliflower--either frozen or made in a food processor

3-4 tsp. taco seasoning

Preheat oven to 350

Toss cauliflower with taco seasoning.  Spread on parchment lined baking sheet.

Bake 20 min.

Quinoa

1 TB olive oil

4 garlic cloves, minced

2 1/2 tsp taco seasoning

1 TB tomato paste

1/2 cup quinoa, rinsed

1 cup water

In a medium saucepan, heat oil until shimmering.  Add garlic, taco seasoning.  Cook until fragrant, stirring constantly.   Add tomato paste.  Saute for about 1 minute.  Add quinoa and water.  Bring to a boil.  Cover.  Simmer for 20-25 minutes until water is absorbed.  Let sit covered for about 5 minutes.

Add cauliflower to quinoa.

Avocado Lime Crema

1/4 cup lime juice

1 TB olive oil

1TB water

1 large pitted avocado

1/4 cup lightly packed cilantro

1 small jalapeño, roughly chopped (optional)

Salt

In a food processor, combine lime juice, water and olive oil. Add avocado, cilantro, and jalapeño, and salt.

Blend until smooth.  Salt to taste.

Taco Seasoning

1 tsp. ground cayenne

1/4 cup chili powder

1/4 cup sweet paprika

2 TB ancho chili powder

2 TB dried oregano

2TB ground cumin

1 TB garlic powder

1 TB onion powder

1 tsp black pepper 

Add all in a jar and shake to mix. 

Serve with corn salsa, quartered cherry tomatoes, and hot sauce. 

Gochujang Braised Chicken

Even though the rice as in the recipe is a great addition, I frequently make the chicken and serve it over plain rice and it is still one of my favorite dishes.  Serve it with some roasted box chow and/or fennel or any vegetable of your choice.

Gochujang Braised Chicken 

1 small onion, finely chopped

8 garlic cloves, finely grated

1 2-inch piece ginger, peeled, finely grated

¼ cup gochujang (Korean hot pepper paste)

¼ cup soy sauce

2 tablespoons sugar

1 tablespoon mirin

1 tablespoon toasted sesame oil

1 teaspoon freshly ground black pepper, plus more

3 cups cooked short-grain rice

8 chicken drumsticks, patted dry

4 tablespoons unsalted butter

2 tablespoons vegetable oil

4 cups low-sodium chicken broth

6 scallions, white and pale-green parts only, cut into 1-inch pieces

Kosher salt

For Rice (optional 

1teaspoon ground cumin

½ teaspoon garlic powder

½ teaspoon mustard powder

Preparation

Step 1

Mix onion, garlic, ginger, gochujang, soy sauce, sugar, mirin, sesame oil, and 1 tsp. pepper in a medium bowl to combine; set sauce aside.

Step 2

Toss rice, cumin, garlic powder, and mustard powder in a medium bowl to combine; spread out on a parchment-lined rimmed baking sheet and chill until cold, about 1 hour.

Step 3

Meanwhile, season chicken generously with salt. Heat butter and vegetable oil in a medium heavy pot over medium. As soon as foaming subsides, add chicken and cook, turning occasionally, until lightly browned, about 5 minutes. Add reserved sauce and bring to a simmer; cook until sauce appears to thin out, about 3 minutes. Add broth and bring to a boil. Reduce heat, partially cover pot, and simmer, turning occasionally, until chicken is very tender, 45–55 minutes.

Step 4

Divide rice into 4 portions; form into ¾"-thick disks (moisten hands with water to prevent sticking). Heat a large nonstick skillet over medium. Working in 2 batches, cook rice cakes, turning halfway through, until crisp, puffed, and golden, about 10 minutes. Transfer to plates.

Step 5

Add scallions to chicken and cook until tender, about 3 minutes. Season with salt and pepper. Top each cake with 2 chicken legs and a few scallions; spoon plenty of sauce over.

Mushroom Farro Soup

Here’s a soup for nights when you feel like lighting candles and even washing your face—but won’t change out of sweatpants. It’ll remind you of mushroom-barley soup, albeit a tangy, salty, bright, bewilderingly rich version that comes together in under an hour. Multiple umami-heavy ingredients (browned mushrooms, soy sauce, and a Parmesan rind) work together to create a deep, savory backdrop that might otherwise take lots of simmering time (or meat) to develop. Parmesan rinds are always good to have around: Freeze the waxy rind of spent wedges for unleashing salty-cheesy oomph to broths—or just cut the rind off the wedge you’re currently working through. Nutty farro and still-crunchy celery add good bites of texture to the soup, while lemon keeps it from being snoozy. For a creamier soup, stir an additional ¼ cup finely grated Parmesan into the pot, or top bowls with a poached egg.

Ingredients  4 Servings

3 garlic cloves, coarsely chopped

3 Tbsp. extra-virgin olive oil, plus more for drizzling

1 large shallot, coarsely chopped

1 lb. mixed mushrooms (such as crimini, shiitake, oyster, and/or maitake), cut into bite-size pieces

Kosher salt, freshly ground pepper

1 oz. Parmesan, finely grated (about 1 cup), plus rind

⅔ cup semi-pearled farro

3 Tbsp. (or more) low-sodium soy sauce

4 celery stalks, thinly sliced, plus any leaves coarsely chopped

1 fennel bulb, thinly sliced

1 Tbsp. fresh lemon juice

Crusty bread (for serving)

Preparation

Step 1

Heat garlic and 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium until oil around garlic is sizzling, about 1 minute. Add shallot and mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms are browned, 10–15 minutes. (Initially, pot will look dry, then very wet before mushrooms start to brown.)

Step 2

Add Parmesan rind, farro, soy sauce, and 6 cups water to pot. Scrape up any browned bits stuck to bottom of pot, season with salt and pepper, and bring to a boil over medium-high. Reduce heat and simmer until farro is al dente, 15–20 minutes.

Step 3

Add sliced celery to pot and simmer until slightly softened and bright green, about 3 minutes. Remove pot from heat; add lemon juice. Taste and season with salt and/or more soy sauce if needed.

Step 4

Divide soup among bowls and top with finely grated Parmesan and celery leaves. Season with more pepper and drizzle with oil. Serve with bread alongside.