Saturday, December 30, 2023

Hot and Sour Soup

 

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One of my favourite soups.  And, it’s so difficult to find a good one!  Usually so “gloppy” and so not complex.  This version is based on a recipe from one of my favourite chefs, Alton Brown, from his book, Serious eats.  One ingredient I added was chili oil- first try it in a bowlful.  If you like it, slowly add to your pot of soup, a little at a time, tasting after each addition. 

I also made the broth using my own homemade chicken broth, which I always have on hand in the freezer and a litre of packaged organic chicken broth.  

This recipe serves four to six generous portions

Ingredients 

  • For the Broth (see notes):
  • 1lbs (455g) chicken feet
  • 1 lbs (455g) chicken carcasses, roughly chopped
  • 4 ounces (115g) Jinhua ham
  • One 2-inch knob fresh ginger (25g), smashed with the side of a knife
  • 4 medium cloves garlic (20g), smashed with the side of a knife
  • 1 onion (8 ounces), split in half
  • 6 scallions, roughly chopped
  • 2 tsp cornstarch
  • 1tbsp (15ml) light soy sauce
  • 1 tbsp (15ml) toasted sesame oil
  • Kosher salt
  • For the Garnish:
  • 1 oz (30g) dried wood-ear mushrooms (see notes)
  • 1 oz (30g) dried daylilies (see notes)
  • 6 oz(170g) extra firm tofu, cut into thin matchsticks
  • 6 oz (170g)trimmed pork shoulder or loin, cut into 2-inch long slivers
  • 1 large egg
  • 1/2 teaspoon cornstarch
  • To Serve:
  • 1 1/2 tsp ground white pepper, plus more to taste
  • 1/4 cup (60ml) Chinkiang vinegar, plus more to taste (see notes)
  • 1 tbsp (15ml) toasted sesame oil, plus more to taste
  • 1/4 cup thinly sliced scallions
  • 1/4 cup picked fresh cilantro leaves

Directions

  1. For the Broth: Combine chicken feet, chicken bones, and ham in a large stockpot. 

    Cover with cold water. Bring to a boil over high heat. Drain bones in sink, then rinse 

    under cold running water. Return to pot, add ginger, garlic, onion, and 6 scallions. 

    Cover with water, bring to a boil over high heat, reduce to a bare simmer, and cook 

     1 hour, skimming off scum and fat occasionally. Pour through a fine-mesh strainer 

    into a large pot. Discard solids. You should have about 1 1/2 quarts broth. 

    If not, reduce to 1 1/2 quarts.

  2. Combine 2 teaspoons cornstarch with 2 teaspoons water in a small bowl and mix with 

    a fork. Add to broth. Add soy sauce and sesame oil. Bring to a boil, season to taste 

    with salt and pepper, and keep warm.

  3. For the Garnish: Meanwhile, place wood-ears and daylilies in separate bowls, cover 

    with warm water, and let soak at least 30 minutes. Drain carefully, then thinly slice 

    wood-ears and cut daylilies crosswise into 2-inch pieces.

  4. When broth is ready, add sliced wood-ears, daylilies, tofu, and pork. Beat together 

    egg with 1/2 teaspoon cornstarch. Bring broth to a boil, reduce to a bare simmer, and 

    slowly pour the egg into the broth in a thin steady stream. Let egg set for 15 seconds, 

    then stir gently to incorporate. Season soup to taste with salt if necessary.

  5. To Serve: Just before serving, stir in white pepper and vinegar. Drizzle with sesame 

    oil and sprinkle with scallions and cilantro. Serve immediately, passing more white 

    pepper, vinegar, and sesame oil at the table to adjust for taste.

Notes 

For a much faster version, use 1 1/2 quarts store-bought low-sodium chicken broth simmered
 with a 2-inch knob of ginger (sliced), 6 scallions, and 4 smashed coves of garlic simmered on the stovetop for 20 minutes in place of the homemade stock. Proceed from Step 2 as directed.

Jinhua ham is a Chinese-style smoked raw ham. You can use country ham, prosciutto, or 
even a smoked ham hock or bacon in its place. Wood-ear mushroom is sold as black fungus 
and can be found in Asian market, along with dried daylilies. Chinkiang vinegar is also sold as 
Zhenjiang vinegar in Asian markets. If unavailable, substitute with two tablespoons red wine vinegar and 
two tablespoons apple cider vinegar.


Wednesday, November 1, 2023

Marshmallows- Careful, you'll never again eat store bought!

Homemade marshmallows are so light, fluffy and flavourful, store bought, commercial marshmallows don't even come close.  Use them paired with chocolate and graham crackers, over a campfire; flavour them with a dusting of cocoa powder or coconut...

To make 36 medium or 16 large marshmallows.

Ingredients
2/3 cup     water, divided
3 (1/4 oz)  envelopes unflavoured gelatin
1 cup         granulated sugar
1 cup         light corn syrup
Pinch of kosher salt
1 tsp          vanilla extract
1 cup         confectioners' sugar, for dusting

Directions
Lightly oil the inside of an 8" by 8" pan with vegetable oil.  Generously coat with confectioners' sugar and set aside.

Pour 1/3 cup of the water into the bowl of a stand mixer.  Sprinkle the gelatin over the water, and let stand for about ten minutes, or until the gelatin has softened.

In a saucepan, off heat, combine the remaining 1/3 cup water and the granulated sugar, corn syrup and salt.  Place the pan over medium-high heat.  Clip a candy thermometer to the inside of the pan and make sure it does not touch the bottom.  Cook the mixture without stirring until it reaches 240 degrees F.  Brush down the sides of the pan with a pastry brush dipped in water, to gently wipe away any residual sugar crystals.  With the mixer on low speed, very carefully add the hot syrup to the softened gelatin.  Add the vanilla, increase the speed to medium-high and beat for eight to thirteen minutes until the mixture becomes very white, stiff and sticky.

Spread the mixture into the prepared pan using a lightly oiled spatula.  With wet hands, press the batter evenly into the corners of the pan.  Set aside for at least one hour, or until the mixture is firm and cool.

Sift the confectioners' sugar into a shallow dish or bowl.  Run a wet knife around the edge of the cooled pan to loosen the marshmallow sheet.  Remove the marshmallows from the pan.  Cut into 16 or 36 squares, wetting the knife often to keep it from sticking.  Toss each marshmallow in the confectioners' sugar until completely coated.

Storing your marshmallows: in a single layer or in layers separated by waxed paper.  They will keep for at least one month when stored airtight at moderate temperature.

Variations: substitute sifted unsweetened cocoa or toasted shredded coconut for the confectioners' sugar used to coat the marshmallows, or fold one cup finely chopped cacao nibs, toasted almonds, mini chocolate chips, dried cranberries or any combination thereof into the stiff marshmallow mixture before spreading.

2023- I finally mastered Agave, lime, tequila marshmallows and they are amazing.  Here’s how:
I double this recipe and substituted the corn syrup with agave syrup; the water for the hot syrup should now equal 2/3 of a cup, but, I used 1/3 water and 1/3 lime juice; the liquid for the gelatine should also be 2/3 water but I substituted 1/3 cup of water with  tequila.  I zested three limes and added the zest to the marshmallows about halfway through the mixing.  I cut the limes in half and very thinly sliced them to decorate the tops of the finished marshmallow pieces.   Voila and enjoy!

OH! And they are great roasted over a fire… Really, ask my neighbours!

Other variations:  sometimes substitute half the corn syrup with maple syrup; sometimes use 1/2 water and 1/2 fruit juice when making the syrup; sometimes add 1 tsp of lemon flavour or vanilla.

Tuesday, October 3, 2023

Strawberry Lemon Marmalade

This is my first ever marmalade!  Looks great and can’t wait to taste.  I have to admit, it is a time consuming process- but i anticipate that it will all be worth it.  This recipe is from Better Homes and Gardens.


To make approx. six 150 ml jars.


Ingredients

  • 2 medium lemons

  • ½ cup water

  •  teaspoon baking soda

  • 3 cup crushed strawberries (about 6 cups whole berries)

  • 5 cup sugar

  • ½ of a 6-ounce package liquid fruit pectin (1 foil pouch)

Directions

  1. Score the peel of each lemon into four lengthwise sections; remove the peels with your fingers. Using a sharp knife, scrape off the white portions of peels; discard. Cut peels into thin strips.

  2. In a large saucepan, combine peel strips the water, and baking soda. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Do not drain. Section lemons, reserving juice; discard seeds. Add lemon sections and juice to peel-strips mixture. Stir in crushed strawberries. Return to boiling; reduce heat. Simmer, covered, for 10 minutes (should have about 3 cups).

  3. In an 8- to 10-quart heavy pot, combine lemon-strawberry mixture and sugar. Bring to a full rolling boil, stirring constantly. Quickly stir in pectin. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.

  4. Ladle hot marmalade into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.

  5. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Allow to set at room temperature for 2 weeks before serving.