Fix-you-up chicken soup.

Anyone who knows me well enough knows I love Japanese food. Most of those people also know that my family (particularly the man of the house) do not. Sure, he'll eat yakitori when cornered into taking me to a sushi bar, and he likes gyoza as long as there's no cabbage in them, but he won't touch most everyday Japanese staples. The thought of eating traditional miso soup, made with fish stock and sea vegetables, repulses him. It's a great, healthy meal or snack and I wish I could just hold him down and pour it down his throat, but he's too big for me to beat up.

Right now, however, he's sick. Since sick men are worse to be around than colicky babies, I decided to take matters into my own hands and make some chicken soup. Miso chicken soup, to be exact. There are those that don't believe in the power of chicken soup when you're sick, but it's a simple fact that salty liquids help keep you well-hydrated, and being hydrated plays an important part in getting better - just ask my mother. Miso is not only salty, but it is also made from soybeans and brown rice, the general health benefits of which cannot be touted enough.* It is also tasty and adds a lovely layer of complexity to the flavor of any dish, which never hurts. Combine it with other delicious and nutritious ingredients, and you have a soup that's sure to perk you up any day.

Fix-you-up chicken soup

2 tsp sesame oil
1 1-inch knob of ginger, peeled and cut in half
2 large cloves of garlic, crushed
1 small onion, diced, preferably a sweet variety
1 cup carrots, sliced or julienned
1 cup potatoes, diced
a generous splash of sake, preferably Gekkeikan
2 cups chicken broth or boullion
4 cups water
2 boneless, skinless chicken breasts
1 large handful of brown rice
1/4 cup brown miso (akamiso) paste**

Heat oil on medium-high in a large pan. Add garlic and ginger and cook, stirring briskly, about 30 seconds. Add onion, carots, and potatoes and cook for 2-3 minutes. Deglaze the pan with sake and cook an additional minute before adding broth, water, chicken, and rice. Simmer soup about 20 minutes, or until chicken is well-cooked and vegetables and rice are tender. Remove chicken and dice; return to pot and add miso, stirring well to dissolve. Serve in a big bowl with a warm blankie and box of tissues.

* I am not a health professional, and make no claims about the health benefits of eating the above soup. It just makes me feel better when I eat it. But while you're online, why not Google the health benefits of garlic, soybeans, ginger, brown rice, and the other ingredients in this soup?

** White miso makes a good substitution if brown is not available. Miso paste can be found in Asian or Japanese grocery stores, many health food stores, and some grocery stores. Real miso is completely gluten-free.

A riddle.

What's better than sex and almost as good as a cocktail?

Homemade truffles. I used Epi's recipe for caramel-dark chocolate truffles. I am now inspired to create all kinds of delicious handmade chocolate treats, now that I've got the basics down. They were pleasantly easy (though time-consuming), and unbelievably delicious. The fleur de sel adds a lovely note of complexity to what would otherwise be a very flat-tasting candy. Try some for yourself, and look for future truffle experimentation here. I'm thinking lime/white chocolate with a very very bittersweet coating (something like Cote d'Or's Noir Brut).

^ Truffles in the making - cocoa coated before chocolate dipping.

Mother's little helper.

I'm taking about the caipirinha, the national drink of Brazil. Think of it as Brazil's answer to the margarita. I love cocktails, from the perfect dirty martini (a secret I will never share), to a great cosmopolitan, to a marvelous margarita. This one, however, tops the margarita in my book. So how do we make this delicious drink, you ask?


1 lime, cut into 8 wedges
2 tsp superfine sugar
2 oz cachaca
ice (preferably in fun shapes)

Put 4 lime wedges in a rocks glass. Top with sugar and muddle for about 15 seconds. Toss in ice cubes, pour in cachaca, and stir. Serve (and drink) immediately. Best enjoyed after the kids are in bed. But then again, isn't everything?

Weight Watchers POINTS: 3

What to do with fish.

I'm always a little uneasy around fish. I have a hard time envisioning creative preparations, particularly ones that my family will enjoy. Sure, I have a few safe standards - teriyaki for salmon or tuna, shrimp phat thai, and some nice pan-fried scallops. But still, my partner and daughter don't like anything spicy (she has an excuse - she's four), he hates salmon, and I have yet to try those really tasty scallops out on either of them. Anyway, I got a good deal on tilapia filets this week at the local grocery store, so I decided to try something a little different. Citrus and fish is generally a safe combination, so I've adapted Epi's recipe for pan-seared tilapia with chili-lime butter to suit my family's tastes and to better fit into my Weight Watchers Points. Add a couple of my favorite sides, and you have a tasty meal just about anyone can enjoy.

Pan seared tilapia with chili-lime butter; asparagus and shiitake saute; goat cheese mashed potatoes (serves 3)

Weight Watchers Points per serving: 9

1 Tbsp unsalted butter, softened

1 tsp finely chopped shallot

1/2 tsp lime zest

1 tsp lime juice

1/4 tsp sambal oelek (chili paste)

1/4 tsp salt

3 tilapia filets, about 500 g

1 Tbsp sunflower oil

2 tsp salted butter

75 g asparagus tips, preferably the small Thai variety

75 g shiitake mushrooms, sliced

1 2-inch piece of leek (the light green and white part), sliced very thinly

1 tsp dried thyme (not ground)

1 tsp dried parsley

1 pound yellow-flesh potatoes

1 1/2 oz goat cheese, crumbled

1 cup vegetable broth or boullion

For tilapia:

Combine butter, shallot, lime zest and juice, chili paste, and salt well in a small bowl. Refrigerate until serving time. Pat fish filets dry and lightly salt on both sides; heat oil in a large nonstick skillet over medium-high heat. Fry until golden-brown on each side, about 5 minutes. Serve with a dollop of chile-lime butter on top.

For saute:

Melt butter in a saute pan over medium heat. Add vegetables and herbs and saute until tender, about 10 minutes.

For potatoes:

scrub and peel potatoes; cut into half-inch thick slices. Boil in salted water until crumbly-tender. Drain well and return to pot. Add goat cheese and mash well. Add broth, 1 tablespoon at a time, mashing until potatoes are desired texture.

Sicilian lamb chops (with food porn).

Every now and then I like to splurge on something really luxurious for dinner. It's sort of my subsitute for eating out. I can cook an amazing meal at home for a fraction of the price of eating said amazing meal in a restaurant. Tonight I made lamb, which I've never cooked before but grew to love years ago thanks to my Jordanian neighbors back in the States.

Flipping through my Italian cookbook for a previous night's risotto recipe, I found a delicious-looking lamb preparation that I simply had to try. Well worth the gamble - the chops were tender, juicy, and smothered in a rich pan gravy that was exceptionally good for mopping up with the accompanying fries.

Sicilian lamb chops with pan gravy and rosemary-garlic steak fries (serves 3)

Weight Watchers Points per serving: 8

300 grams lamb chops (about 3 large)

1 tsp olive oil

1 clove garlic, crushed

3 oz white wine

3 oz beef broth

1 Tbsp tomato puree

1 tsp dried rosemary

1/2 tsp freshly ground pepper

500 grams (1 pound) yellow-flesh potatoes (about 4 medium)

1 Tbsp olive oil

1 tsp dried rosemary

1 tsp garlic powder

1/4 tsp salt

Preheat oven to 180 C.

Heat 1 teaspoon olive oil in a large skillet on medium-high heat. Saute garlic with lamb chops until chops are browned on both sides, about 3 minutes. Deglaze pan with wine; simmer 2 minutes. Add broth, tomato puree, rosemary, and pepper. Stir well and simmer for another 2 minutes. Transfer chops and all pan juices to a glass baking dish, and bake for 35 minutes.

Once the chops are in the oven, scrub (but do not peel) potatoes and cut into 1/8 wedges. Toss potatoes with olive oil, rosemary, garlic powder, and salt in a large covered skillet. Cook on medium heat, turning occasionally to brown all sides, until lamb chops are done.

Serve chops with a heaping serving of fries and plenty of the pan gravy for dipping.

Chinese takeout - at home (part 1).

Lately I've had a real craving for Chinese food. Since moving to the Netherlands six months ago, I've missed what I grew up calling Chinese. Sure, there's really no such thing as real Chinese food in the United States, but here it's even stranger. 'Chinese' takeout here has heavy Indonesian influences, and I don't care much for Indonesian food. So I set out on an online quest to find some good 'Chinese' recpies like I'm used to.

Orange chicken has always been my hands-down favorite at any Chinese takeout place. It's sweet, it's spicy, it's sticky and just plain yummy. This version (much lighter, using white meat chicken and skipping the usual breading and deep-frying) is absolutely delicious, mildly spicy, easy to make, and tastes just like the American Chinese food I'm used to.

Orange chicken with broccoli and steamed rice (serves 3)
Weight Watchers Points per serving: 8

3/4 cup uncooked white rice, such as jasmine or basmati
3 cups broccoli

1 tsp sesame oil
350g boneless, skinless chicken breast (2 breasts), cubed
1 Tbsp soy sauce (or tamari)
1/4 tsp black pepper
1/2 tsp sambal oelek (chili paste; found in most supermarkets)
2 tsp vinegar
1 1/2 Tbsp dark brown sugar
1 cup orange juice
1 Tbsp cornstarch or 2 Tbsp flour

Cook rice according to package or rice cooker directions. Steam broccoli.

Heat oil in a wok or large skillet over medium-high heat. Add chicken and cook until browned. Combine remaining ingredients in a small bowl and whisk thoroughly. Add to chicken mixture, stir well, and bring to a boil. Cover and simmer 6 minutes, or until chicken is well-cooked and no longer pink inside, and sauce is thick.

Serve over steamed rice, with broccoli on the side.

NOTE: For the non-spicy version, omit pepper and chili paste.

French onion, an old classic.

French onion soup is so awesome. I had a great bowl last weekend in Santa Fe at that adorable little French cafe at the La Fonda, and have been a bit obsessed with the stuff since (I blame the hormones). I ate an entire pot - about 2 quarts - yesterday all by myself. It did take me most of the day, but I ate it and it was delicious. And even today, I still want more. So while my onions saute, I've decided to post my own simple recipe for this delicious and easy classic. The difference in quantity between the butter and the margarine is due to the water content that makes margarine spreadable, and for a rich broth extra boullion is used. Most of the ingredients are already in your kitchen, and old baguette makes the perfect garnish, as it will be rock-hard, perfect for sponging up delicious broth without turning to starchy mush.

Great easy dish for a cold day or great homemade lunch without having to run to the grocery store. This soup needs no sandwich accompaniment, and is hearty and filling as-is.

Note: I don't recommend using oil instead of butter or margarine. The butter greatly affects the rich taste of the soup, and would be drastically changed if using oil instead. If you're concerned about cholesterol, use a good quality margarine instead. Also, don't try reducing the amount of fat. The onions will be dry, burn easier, and will not become as soft. It's fatty, yes, and it's just one of those dishes that needs to be that way.

Classic French Onion Soup

2 average-sized yellow onions (about 2 1/2 inches in diameter)
1/2 c margarine or 1/3 c salted butter
6 cups hot water
7 1/2 t beef boullion granules (or 7 1/2 cubes or sachets)
sliced 3 day-old baguette
sliced Emmenthal, Jarlsberg, or other Swiss cheese

Slice onions no more than 1/4 inch thick (a mandoline makes quick work of it); melt butter in a very large saucepan and add onions. Saute on low heat for about half an hour, stirring every 5 minutes. Onions will be very limp, slightly browned, and have no crunch left when done. Add water and boullion; bring to a simmer and remove from heat. Serve into bowls, top with baguette slices (about 3 per bowl) and sliced cheese, enough to generously cover baguette. Broil or microwave bowls (make sure your dishes are oven safe if broiling) until cheese is melted. Serve, and don't forget to warn diners to be careful of very hot dishes!

Note for celiacs: substitute gluten-free baguette and make sure the boullion is gluten-free. If you cannot eat dairy use a non-dairy margarine, but I do not recommend non-dairy cheese. Instead skip the cheese and turn your baguette into buttery toasted croutons instead.

45-Minute Pho (Vietnamese noodle soup)

More pregnancy cravings. I have to admit I had some pretty icky ones when pregnant with my daughter - Big Macs, anyone? This time around my tastes are considerably more refined, if a bit far-flung. I've gone through matar paneer, Creole food, and homemade butternut squash ravioli, not to mention a comprehensive culinary tour of Asia. Last night just as I was dozing off, I realized I simply had to have a hot, steaming bowl of pho. Since a dinnertime jaunt to Viet Nam (or any decent Vitenamese restaurant) was out of the question, I took an afternoon trip to my favorite market today, and spent the evening in the kitchen.

I really, really, really like soup. Any kind of soup. Even when I'm not pregnant. I think God, Siddhartha, and Mohammed all got together one day and decided to create the perfect food. And on the sixth day, there was soup, and they saw that it was good.

But what is pho? A rich beef soup with chewy rice noodles of the sort often used in Thai soups. Tasty toppings abound and include sliced beef, Thai basil, chiles, and scallions. It's traditionally eaten for breakfast or lunch, but is good hearty fare any time of day. If you've never tried Vietnamese food, this is the dish to start with. The ingredients are available pretty much anywhere, and it is not spicy and contains no really exotic or potentially offensive flavors. The traditionally Asian flavors of ginger, fish sauce, and star anise in the broth are very mild and take a backseat to rich, hearty beef. It is said that good pho broth needs to simmer at least 24 hours; Mai Pham's recipe takes only about 2 hours, and is very, very tasty. I do make it her way often enough, but if you have considerably less than 2-3 hours to put on a filling, delicious, and fairly impressive meal, try it this way:

45-Minute Pho
serves about 6

This recipe is gluten-free, but I know you celiacs know to check your stock and fish sauce labels just to be safe.

3 quarts good quality beef stock, broth, or boullion
2 3-inch pieces of ginger root, halved lengthwise and then cut into 1-inch chunks
8 star anise pods, toasted
5 whole cloves, toasted
1 pound of top sirloin, frozen
1 16-ounce package of rice stick noodles (the narrow, linguine-sized variety)

TOPPINGS (use any or all, more is better):
4-6 baby bok choy, leafy parts only, sliced
6 whole Thai chiles, sliced into thin rings
8-10 sprigs of Thai basil, leaves torn
3 scallions, finely sliced
1 pound bean sprouts
1/3 cup chopped cilantro
1 lime, cut into 6 wedges
hoisin or plum sauce
Sriracha (hot chile sauce)

Combine broth, ginger, and half of the sirloin (in one whole piece) in a stock pot and bring to a boil. Boil 5 minutes, skimming off any foam or impurities from the beef. Tie the star anise and cloves into a spice bag (or cheesecloth or muslin) and add to the stock. Simmer 40 minutes, covered, occasionally skimming if needed. Place noodles in lukewarm water and soak for 30 minutes. Slice the other half of the frozen sirloin into paper-thin slices with a very sharp knife and set aside to thaw. Other toppings can be prepared while noodles soak and broth simmers. Arrange toppings for serving; they look very pretty in piles on a large serving platter (except for the sauces).

When noodles are done soaking, heat your soup bowls by filling them with boiling water left in until serving time. Keep broth simmering through the last steps. Remove sirloin from simmering broth and cut into paper-thin slices and set aside with the raw beef. Bring 2-3 quarts of water to a boil in a large pot, enough to immerse noodles in. Once boiling, toss noodles in and cook very quickly, usually only 30 seconds or so, until cooked but still chewy. Drain noodles and empty water from bowls; divide steaming noodles into bowls and top with cooked and raw beef slices. Ladle on simmering broth and serve. Add any desired toppings at the table.

How to (traditionally) eat pho: Toppings, as many as you like, go anywhere on top, but sauces go to one side or the other of the bowl. Use chopsticks for the noodles and a Chinese spoon for the broth. Alternate between bites of noodles and toppings, and sips of soup. If you're totally hopeless with chopsticks you can use a fork, but don't twirl your noodles up like an Italian. In Viet Nam, good manners dictate that you slurp them from the bowl.

A note on chiles and basil: If you can't find fresh Thai (or 'bird') chiles, the dried ones will do. To use these, trim off both ends, rinse the inside to remove as many seeds as possible, and then soak in warm water for 30-45 minutes. For the basil, don't substitute common sweet basil for Thai (also called holy basil). You can substitute mint instead, or leave it out altogether.

A few words on dairy, part two.

I really do like dairy products. I was allergic to milk for the entirety of my early childhood years, and when I finally outgrew the allergy (which I'm told will probably come back later in life), I went nuts. When I was a kid, we didn't have all the great dairy substitutes we have today. I used to have to eat my cereal with juice, as soy milk was pretty much unheard of. So when I was finally able to eat dairy products again, it was something of a novelty, and I've been a nut for anything milk-related ever since.

Lately, since my accidental butter making session one day (the cream didn't whip, it just turned solid!), I've had an odd interest in making fresh dairy products at home. Sure, I've always made the occasional batch of homemade ice cream, but nothing more. So when I recently came across instructions for making homemade yogurt, I was impressed by how easy it seemed. Fresh yogurt, without all the thickeners and preservatives and nasty things I don't want to feed my children, born or unborn - it can't get much better than this!

Truly, it does not get much better. My first batch of yogurt finished incubating a couple of hours ago, and I was absolutely delighted with the results. While not as thick as commercial yogurts, it is smooth, velvety, and CREAMY. Really creamy. The creamiest yogurt I have ever tasted. Seriously, I can't emphasize the creaminess enough. Even my partner, who is incredibly picky about anything dairy (it's not good enough unless it's Dutch, apparently) was impressed and proclaimed it far superior to any American store-bought yogurt he'd ever tasted. Go me! Homemade yogurt also gives you the ability to control the tartness of the finished product. The longer it incubates, the tangier it becomes. Personally, I like a medium yogurt, not quite as tart as some commercial brands (like Brown Cow). And not only does it taste great, but it's unbelievably economical as well. All it takes is milk (whole, lowfat, or skim, whichever you prefer) and a little yogurt to use as a starter culture, about a quarter cup per quart of milk. The whole batch I made (a whopping 2 quarts) cost less then $2.50, and is totally free from gelatin, food starch, and other icky fillers. Great way to save on organic yogurt as well - just use organic milk.

A few words on dairy, part one.

I love Indian food. My favorite dish, hands down, is matar paneer, or curried peas and cheese. It's not the traditional overpowering yellow curry that some might think of; the fresh peas and mild cheese are wonderfully balanced with just the right note of fragrant spices, fresh tomatoes, and yogurt. It's available where I live in canned (Jyoti brand) or frozen (Amy's Kitchen) form, but as with anything, homemade is much better. The only obstacle in making matar paneer, really, is the paneer (mild, firm Indian cheese). It's not the sort of thing you can buy, unless you're very lucky. A former coworker of mine had made paneer from scratch for a potluck once, and she described the process to me. Having since forgotten the details, I looked around online and found a plethora of sites giving pretty much the same instructions. I won't go into details here, because if you Google "how to make paneer cheese" you'll be inundated with results. Or you can just go here for the best (illustrated) instructions I found. Also great fun to make with young children - my daughter, Maya, loves 'helping' in the kitchen and had a blast with this one. Makes a very cool science lesson for school-aged children as well, and company will always be impressed that you made your own cheese. And all it takes is whole milk, and a little lemon juice or white vinegar.

But what to do with your homemade cheese? There are the traditional Indian dishes, but I know enough people who really don't care for Indian food (two of them live in my house). So for the less Asian-inclined, here are a few creative uses I've discovered myself:

• Use in place of fresh, whole-milk mozzarella in lasagna and other recipes. Just keep in mind that paneer does not melt, so if it's gooeyness you're after, stick with the mozzarella.
• Slice and layer with fresh sliced tomatoes, basil, and a little olive oil, salt and pepper for a delicious first course, light lunch, or summertime snack.
• Chunk up on a salad. Goes great with baby field greens, cucumber, avocado, and even a few shrimp if you like, tossed with a light vinaigrette (balsamic is a bit strong - try something with red wine vinegar instead). Avoid creamy and/or strong dressings, which overpower the delicate flavors of the cheese and avocado.
• Cube and add to a homemade tomato bisque. The light, creamy taste perfectly complements tomatoes, and the nonmeltingness (is that a word?) is ideal for hot dishes that need a little more texture.
• Grilled cheese sandwiches. Brush bread with olive oil and stack with sliced paneer. Grill on an actual grill for best flavor, or in a heavy skillet til golden. Particularly good with Jewish rye or another strong-tasting bread, as the cheese lets the flavor of the bread shine through while adding a marvelous note of sweetness. Slip in a couple fresh basil leaves before serving if desired.
• Just eat it. My three year-old's favorite way to enjoy paneer; chunk it up and enjoy.

I'm sure there are a thousand more things you could do with it, but I'm out of ideas for now. Come up with a few yourself, and let me know what they are!

A cure for the common Warcraft addiction.

I've been so busy in my kitchen the last couple of days I've all but forgotten about World of Warcraft. I couldn't even tell you right now what level my night elf druid is. Instead, I could ramble on about homemade cheese and yogurt, Creole food, and (hold your breath) Thai iced tea. The last is my proudest accomplishment this weekend. Forget that I made half a gallon of the creamiest, most delicious yogurt you've ever tasted. Never mind that there's a vat of red beans and rice, Leah Chase style, waiting in the fridge for tomorrow night's supper. And that jambalaya? A thing of the past. Sure, it's GOOD, but I have not been waiting ages to taste some only to find it's even better than I ever could have remembered.

Now the Thai tea - that's a whole other story. Thai iced tea has been my favorite iced drink ever since my first sip at Lemongrass in Las Cruces over 8 years ago (yeah, I actually remember when and where. It's that freaking good). I couldn't get enough. The tea is lightly and sweetly spiced with cinnamon, vanilla, cloves, and most notably (but not noticeably) star anise. It's rather heavily sweetened and usually tinted with a touch of red food coloring to give that signature reddish orange hue. Then it is poured over ice and topped with a generous amount of either half and half or evaporated milk, and is usually a rich sunset of pale peach to deep, burnt brown-orange when served (the trick is pouring in the milk very slowly so it stays mostly on top, tea on bottom. Sadly, you stir up this work of art before drinking). I once saw a beautiful glass of fresh Thai tea sitting on the shelf of a small Buddhist altar in my favorite Thai restaurant, Dodge City's little-known Thai Angel (no idea if it's still around, but they serve the best Thai food I have ever eaten. Two words: Angel Wings). My only gripe with Thai tea is that no cokbook I've ever come across will tell me how to brew the tea itself; they all simply give instructions for assembling the finished beverage. The closest I ever came was in Victor Sodsook's True Thai, which gave a vague mention of it being spiced mainly with star anise. This is, to this day, the only reason that spice resides in my kitchen.

Anyway, while surfing CHOW during a random bout of insomnia and yogurt-making tonight, I came across a recipe for Thai- and Vietnamese-style iced coffee, and it got me to wondering if they had a recipe for Thai tea. They did, and I immediately rushed to the kitchen and made some in my spiffy Mr. Coffee Iced Tea Maker. I don't actually use this appliance for iced tea all that often - generally I just brew hot in it, as it makes a really lovely pot of strong hot tea without my needing to attend to anything. Anyway, I brewed it hot and stuck the pitcher in the fridge to chill, but not before I thoroughly spoiled myself with a fresh glass over ice, topped with that customary rich, creamy swirl of half and half. It was better than I could have imagined. The black teas I had on hand worked perfectly with the blend of spices, and I was immediatey transported to another galaxy. Fellow Thai tea lovers, you know what I'm talking about. This is not the kind of beverage you can enjoy halfheartedly. For those of you who have never had the pleasure, WHAT ARE YOU WAITING FOR?! Make some now. You can thank me later.

NOTE: All recipes linked to in this post are gluten-free. If making the Creole jambalaya or red beans linked above, be sure to check your sausage and ham labels for gluten!

A note for celiacs.

My mother has pretty severe celiac disease, and in many years of learning to cook gluten-free, I've become very conscious of the gluten intolerant. Thus I have endeavored to keep this blog as celiac-friendly as possible by labeling my posts with the following keywords for easy lookup:

• Gluten-free: no wheat, rye, barley, or oats
• Gluten-friendly: easily adaptable for celiacs without sacrificing taste or quality.

That way, by clicking on the keyword, you can easily pull up all recipes I've tagged as gluten-free or friendly. Not every recipe will be, but I will make suggestions for suitable changes where appropriate.

Note that some externally linked recipes may not be gluten-free. This will be specified at the end of each post.

I really, really love soup.

I really do love soup. This one was originally intended to be something rather different, more of a pureed carrot soup with some of the stewed tomatoes, but it kind of evolved as I went and I'm quite happy with the results. The rice and mashed (instead of pureed) vegetables make it a little heartier, and the honey adds just a touch of flavor without adding sweetness. Also equally tasty without tomato. Gluten-free.

Roasted carrot and vegetable soup

1/2 pound baby carrots
1 zucchini, halved lengthwise
1 japanese eggplant, halved lengthwise
6 cloves of garlic, one end trimmed off
1/4 cup extra virgin olive oil
3 cups chicken broth
1 tablespoon honey
scant 1/2 cup stewed tomatoes
1 cup cooked leftover rice (preferably jasmine)

Preheat oven to 400 degrees. Combine vegetables, garlic, and olive oil in a small roasting pan. Cover pan with foil; roast vegetables 45 minutes. Cool veggies until cool enough to handle; scoop zucchini and eggplant pulp from the skins. Remove garlic from its peel, and mash veggies and garlic together. Toss into pan, add chicken broth and honey, and simmer 5 minutes to blend the flavors. Remove from heat; stir in tomatoes and rice, and serve.

I love soup.

I've been very interested lately in the combination of sweet and savory, particularly in combining the two to create dishes that are uniquely both. This tomato nectarine bisque is a pretty solid example - savory chicken broth, white wine, roasted garlic, and sweet tomatoes and nectarines combine to create a soup that is beautifully, refreshingly sweet, while still maintaining just enough of a rich savory body. I use the term "Soup Nazi soup" for this recipe. I have long loved making unique soups and sandwiches (and will someday open a little cafe in Amsterdam or Haarlem to feed my creations to the world), and to date, this bisque is definitely my masterpiece. A rich red wine instead of white might make an interesting change of pace if I ever get bored with this. Completely celiac-friendly.

I really need a better camera and better dishes if I'm to make decent food porn.


Tomato and nectarine bisque with roasted garlic

1 T extra virgin olive oil
1 nectarine, quartered and finely sliced
1/3 c good German Riesling or other very sweet white wine
1 head roasted garlic, mashed
1 1/2 cups stewed tomatoes
1 cup chicken broth
1/4 cup heavy whipping cream
1/4 cup whole milk*

(note: I used milk and cream because I was low on cream; you could use 1/3 cup of cream instead of the combination)

Saute nectarine in olive oil on medium heat until soft. Mash nectarine in pot; add garlic and combine thoroughly. Add wine, simmer 5 minutes. Mixture should be thick and syrupy, and alcohol will have evaporated.Add tomatoes and broth; simmer 5 minutes on low heat (bisque should be barely simmering). Remove from heat, cool 5 minutes, and add half and half. Serve warm or cold (but never hot), with toasted baguette or Holland Rusk and good brie.

Oh, tomatoes...

This weekend a friend gave me a bunch of tomatoes from her garden to help get me through that withdrawal period between my own tomato crops (my beautiful Heartland reds are recovering from a couple days of neglect, which in the desert is much more severe than it sounds, during which I lost two of my plants and the small green tomatoes that were growing on them). Anyway, the Sweet 100's I ate that very afternoon with my daughter, who loves any kind or color of small tomato. They're absolute heaven, small and round and sweet, bursting with rich fresh flavor when you bite. The large reds, however, I had no idea what to do with. I'm tired of the ubiquitous "it's summer and it's hot" salads. Fast-forward to a few days later - they are very ripe and need to be eaten right away, so I decided to stew them.

Here's the lovely stewed tomato recipe I found. The author recommends eating them as a stew with homemade croutons, which I'll bet is very delicious, but I've come up with other uses, the best of which will wind up here for my adoring fan to try. On the list for tomorrow's cooking are:

• Sweet tomato-carrot soup
• Tomato and nectarine bisque with roasted garlic (I'm thinking this one has lots of promise; at any rate, it will make a nice change from my usual lazy-ass canned soup for lunch)

My kitchen is, at the moment, quite poorly stocked, but I think I can whip up a few good, simple recipes using what I've got.

Note that I've modified the stewed tomato recipe slightly. My changes are as follows:

5 cups cored, peeled, roughly chopped fresh ripe tomatoes
7 Tbsp good quality salted butter
7 teaspoons sugar
1/2 teaspoon freshly ground pepper
8 large Genovese basil leaves, torn

Toss tomatoes in large pot; add butter, sugar, and pepper. Simmer 25-30 minutes. Remove from heat and add basil.

Please note that, to suit my intentions for the tomatoes, I've omitted any salt (except the little bit in the butter). If you're preparing a more savory dish you'll want to add a teaspoon or so, depending on your tastes. Personally I'd rather have sweeter more versatile tomatoes - you can always add salt to your recipe later.