Food Diaries: Keeper Of The Kitchen Flame

Monday, November 1, 2010



In Loving Memory
June 28, 1925-November 1, 1994

Dear Diary,

I wanted to dedicate this entry to my mother, and to all of the mothers out there who give their love and devotion unconditionally to their families. Today is "All Saint's Day"and it marks the 16^th anniversary of my mother’s memorial; it’s this time of year that I’m reminded, perhaps it’s the change of seasons, Halloween’s over, the holidays are just around the corner, and the cool crisp air is whipping about sending you into that bastion of warmth and comfort that envelopes all who enters, the kitchen. It lures you across its threshold like the pied piper with its beguiling aroma of cinnamon, baked apples, pumpkin pie, and gingerbread. Perhaps that’s why I love being in the kitchen so much, it’s here that I’m closest to my mother, I feel her spirit and I can almost hear her infectious laugh threatening to put me to work for being under foot.

Ever since I was a child the kitchen has been my playground; and later, in my own kitchen, it would become my laboratory and sanctuary. In my memory there was always some sort of pot brewing at the back of the stove that later would transform into something wonderfully delicious; it seemed like kitchen voodoo and my mother was the high priestess, sprinkling a pinch here and dash there of her magical blend of herbs and spices.

And now it's my turn, as keeper of the kicthen flame, to pass the torch to the next generation. I feel truly blest to have had her as my mother.

Oh, I miss her terribly…

I’ve compiled a few of her magical blends and essences I hope you enjoy them as much as I do.

From my hearth to yours,

  

The 2th Fairy

Infusions & Spice Blends

Simple delicious blends of fragrant and versatile infusions that accent just about everything;  try the Vanilla essence and Lavender sugar infusions in desserts, or dip your bread in the Basil or Lemon Oil, they’re ideal for drizzling over vegetables, pasta, salads, seafood, poultry and meat, and they're great for holiday gift baskets as well.

Vanilla Essence

Make this up in batches, it will brew and store indefinitely. The strength is about ½ of vanilla extract, but its flavor profile provides and elusive come hither quality.

3-cups Brandy

1 –cup Amaretto

16-Vanilla beans split and seed pods scraped

1 coffee bean

Preparation:

Scrape vanilla beans and place both bean and seeds in glass jar, add brandy, liqueur and coffee bean. Let stand for 1 month, and remove coffee bean (if left longer, it tends to over power the vanilla) Store in a dark cool place. The longer it brews the better and more mellow the flavor.

Basil Oil:

What you’ll need:

Cheesecloth

Strainer

Funnel

Blender

Sauce pan

Measuring Cup

16 oz Opaque or dark colored glass bottle

Ingredients:

2 -6oz pkg of Fresh Basil Leaves

2-cups of water

1 1/2-2 cups Extra Virgin Olive Oil

Method: Bring 2 cups of water to a boil in sauce pan. Drop basil in boiling water and immediately remove from heat. Strain Basil immediately and rinse with very cold water (this procedure is referred to as Blanching). Do not skip this process, if you do, the vibrant green color of the Basil will turn brown and consequently taint the overall product.

Squeeze excess water. Place Blanched basil in blender,  add olive oil, puree for approximately 5-7 minutes until completely blended. Dampen cheesecloth and place in strainer. Pour mixture into strainer; I usually repeat this procedure to insure that all sediment has been removed; be sure to replace your cheesecloth each time. Using a funnel, pour into a glass bottle cork or seal it and store in a cool dark place.

Note: I do not recommend using the Basil Oil for cooking. It’s best to use it to enhance the flavor of food after cooking.

Shelf life- approximately 6-8 weeks you can refrigerate them, but if you do, bear in mind they will turn somewhat cloudy, but the clarity will return once they come to room temperature

  

Lemon Oil:

A light and healthy citrus infusion.

What you’ll need:

Vegetable peeler

Paring Knife

Measuring Cup

Cheesecloth

Strainer

Funnel

16 oz Opaque or dark colored glass bottle

Ingredients:

4-Unblemished thick skinned Lemons

1 ½ -2cups Extra Virgin Olive Oil

Method: Prepare lemons- Wash and dry lemons. Cut thin slivers of the yellow part only in long ribbons using a vegetable peeler. Try not to cut into the white pith as it will impart a bitter taste.

Oil-Heat oil on med-high heat in sauce pan until you can see ripples on top do not allow oil to reach a temp higher than 250*; approximately 10 minutes. Place lemon strips in oil and simmer for 10-15 minutes stirring occasionally. Remove from heat cover and set aside for approximately 4 hours or overnight for a stronger citrus flavor. Once oil is completely cooled, strain through a dampen piece of cheesecloth repeat process to insure that no sediments remains at the bottom.. Using a funnel, pour the strained infused oil into dark glass or ceramic bottle cap and store in a dark cool place away from direct sunlight to prevent oil from turning rancid. Shelf life is approximately 6-8 weeks. Unlike with the Basil Oil, I highly recommend cooking with this oil, especially fish.

Note: If you’d like to combine the flavors of Lemon & Fresh Basil, I suggest making the Lemon Oil infusion first, then blending it with the blanched Basil.

Balsamic Vinegar Reduction:

I use this on practically everything it has become a main staple in my kitchen and on my dining table. Its rich silky texture and savory caramel flavor finishes with just a hint of sweetness. Superb drizzled over meats, poultry, and fish. Let your imagination run free with this sublime condiment.

Things you’ll need:

Sauce pan

Funnel

1-8-12oz glass bottle or jar; you can use a plastic squeeze bottle as well

Ingredients:

1-litre Balsamic Vinegar

Method: Pour vinegar into saucepan and place over high heat. Bring to a boil and reduce for approximately45min-1 hr or by ¾; if you start with a liter, you should end up with 8-10oz. The mixture should be thick and syrupy like molasses. See picture. Take care this is vinegar so when you’re reducing it try not to get too close while it’s on the stove, as the fumes will knock you over. Let cool. Using funnel pour into jar or bottle and store in a cool dry place. Do not refrigerate.

Sugar & Spice

Apple Pie Spice

1/2 teaspoon ground cinnamon

1/4 teaspoons ground nutmeg

1/8 teaspoon ground allspice

1/8 teaspoon ground cardamom

Preparation:

Combine all ingredients; store in an airtight container.

Pumpkin Pie Spice

1/2 teaspoon ground cinnamon

1/4 teaspoons ground ginger

1/8 teaspoon ground nutmeg

1/8 teaspoon ground allspice

Preparation:

Combine all ingredients; store in an airtight container.

Lavender Sugar

Very fragrant, wonderful in custards, whipped cream, Ice creams and Pot O’ Crème, and like the Vanilla essence, it keeps them coming back for more. Ideal for all dessert recipes calling for sugar.

1-cup of raw sugar

1 teaspoon dried lavender

Preparation:

: Combine ingredients in coffee grinder (I have one specifically for my herbs and spices) grind to a fine powder.

Herbs

Herbs de Provence:

This combination is ideal for vegetables, fish and poultry; remember a little bit goes a long away.

1 tablespoon thyme
1 tablespoon chervil
1 tablespoon rosemary
1 tablespoon summer savory
1 teaspoon lavender
1 teaspoon tarragon
1 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon mint
2 powdered or chopped bay leaves

Preparation:
Mix together all of the ingredients and store in a tightly sealed container.

Kitchen Essence:

Every chef has their own secret blend of herbs and spices this was my mother’s. I use it on everything from soup to nuts.

Ingredients:
1 tablespoon celery seeds
1 tablespoon whole black peppercorns
6 bay leaves
1/2 teaspoon whole cardamom pods
1/2 teaspoon mustard seeds
4 whole cloves
1 teaspoon sweet paprika
1/4 teaspoon mace

Preparation:

In a spice grinder or food processor, grind all ingredients to a powder.

CAJUN SEASONING

2 Tbsp salt

2 tsp   black pepper

1T   garlic powder

1T onion powder

1 T paprika

2 ½ tsp dried thyme

1 1/2 tsp    dried oregano

1 t    ground bay leaves

2tsp   nutmeg

2T   parsley flakes (crunched)

2 tsp   red pepper (ground) (cayenne)

1/2   chili powder

Preparation:

Combine all ingredients; store in an airtight container.

GREEK SEASONING BLEND

2 t     salt

2 t     dried oregano

1 1/2 t onion powder

1 1/2 t garlic powder

1 t     cornstarch

1 t     pepper

1 t     beef-flavored bouillon granules

1 t     dried parsley flakes

1/2 t   ground cinnamon

1/2 t   ground nutmeg

Preparation:

Combine all ingredients; store in an airtight container.

Italian/Mediterranean Spice Blend

1 TBS basil

1 TBS oregano

1 TBS marjoram

1 TBS thyme

1 TBS crushed fennel seed

1 TBS dried lemon peel

Italian Herb Seasoning

2 teaspoons dried basil

2 teaspoons dried marjoram

2 teaspoons dried oregano

1 teaspoon dried sage

Preparation:

Combine all ingredients; store in an airtight container.

Blackened Seasoning

2 teaspoons ground paprika

4 teaspoons dried leaf thyme

2 teaspoons onion powder

2 teaspoons garlic powder

1 tablespoon granulated sugar

2 teaspoons salt

2 teaspoons black pepper

1 teaspoon ground cayenne pepper, or to your taste

1 teaspoon dried leaf oregano

3/4 teaspoon ground cumin

1/2 teaspoon ground nutmeg

Preparation:

Combine all ingredients; store in an airtight container.

Poultry Seasoning

Ingredients

3/4 teaspoon sage, crumbled

1/4 teaspoon leaf thyme, crumbled

1/4 teaspoon pepper

Dash marjoram

Dash cloves, optional

Poultry Seasoning 2

1 1/2 teaspoons dried leaf sage, crumbled

1/2 teaspoon dried leaf thyme, crumbled

1/2 teaspoon dried marjoram, crumbled

1/4 teaspoon ground pepper

Preparation:

Combine all ingredients; store in an airtight container.

Five Spice Blend

A main staple in Asian cuisine

Ingredients
4 tablespoons Szechwan peppers (or you can substitute other peppercorns)
4 tablespoons whole cloves
4 tablespoons broken cinnamon sticks
4 tablespoons fennel seed
12 whole star anise

Preparation:

Grind each ingredient separately in a spice mill or mortar. Combine and mix well. Store in an airtight container in a cool, dark place.

Moroccan Spice

An exotic middle eastern blend, great for chicken, lamb or vegetables.


Ingredients:

2 teaspoons ground ginger

2 teaspoons ground cardamon

2 teaspoons ground mace

1 teaspoon cinnamon

1 teaspoon ground allspice

1 teaspoon ground coriander seeds

1 teaspoon ground nutmeg

1 teaspoon turmeric

1/2 teaspoon ground black pepper

1/2 teaspoon ground white pepper

1/2 teaspoon ground cayenne pepper

1/2 teaspoon ground anise seeds

1/4 teaspoon ground cloves

Preparation:

Combine the spices in a coffee grinder and grind to a medium-fine powder. Add the kosher salt and pepper.

East Indian Cuisine

Both blends are a household staple in every East Indian kitchen

Curry Powder Blend

Ingredients

2 tablespoons whole cumin seeds, toasted

2 tablespoons whole cardamom seeds, toasted

2 tablespoons whole coriander seeds, toasted

1/4 cup ground turmeric

1 tablespoon dry mustard

1 teaspoon cayenne

Preparation:

: Toast coriander, cumin, cardamom, coriander and mustard in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.

Garam Masala:

Ingredients

2 tablespoons coriander seeds

1 tablespoon cumin seeds

1 tablespoon cardamom seeds

1 tablespoon whole black peppercorns

1 teaspoon fennel seeds

1 teaspoon mustard seeds

1/2 teaspoon whole cloves

2 dried red chilies, broken in pieces, seeds discarded

2 tablespoons turmeric

Preparation:

: Toast coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chilies in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.

Yield: about 1/2 cup

Jamaican Jerk Spice

A spicy taste of the Caribbean; use for grilling poultry and seafood.

1 tablespoon ground allspice

1 tablespoon garlic powder

1 teaspoon ground cinnamon

1 teaspoon powdered ginger

1 teaspoon chili powder

1 teaspoon cumin or brown curry powder

Preparation:

Combine all ingredients; store in an airtight container.

Food Diaries: A Tale Of Two Sauces

Wednesday, October 27, 2010

To paraphrase Charles Dickens; “it’s been the best of times, and the worst of times,” at least as far as my recovery has gone, hopefully, the worst is behind me. For the next few weeks, I’ll be graduating to toddler bites and on to more adult food like pastas and sauces, which brings me to this next portion of the food diaries.

The two sauces that spring to mind and are most commonly used throughout western cuisine, are Alfredo and Mornay. Two basic white sauces with DNA directly linked to Béchamel sauce: one of “the five mother sauces” developed by 19th-century French chef Antonin Carême. Although they’re similar in texture and profile, it’s akin to comparing silk to velvet, while both are smooth, sensual and luxurious; much like the Gabor sisters in their prime, the complexity of their individual personalities set them apart. And of course, let’s not forget about their sultry southern European half sister, Tomato/Pomodoro, and her country cousin, Pesto, which actually, is not a sauce at all, it’s a salsa; a fresh aromatic blend of herbs, nuts and cheese that has been used as a main staple in Italian cooking since the ancient Romans.

The word pesta or pestare comes from the Latin, meaning to pound, or crush. The English root word is pestle, a word that references one of the oldest tools in civilization next to the knife, the pestle & mortar.

There are still purest, who, even today, prefer to use the old fashioned pestle and mortar instead of modern day appliances; well now you can color me lazy, but I’m a Gadget Girl, I prefer the convenience of a blender or food processor.  

If you don’t have the time to prepare these sauces from scratch, you can purchase the pre-made Alfredo, Pesto and Tomato Basil sauces at your local grocery store; Buitoni brand produces a good quality commercial version. But if you do have the time, it’s well worth the effort. I prepare them in batches and then freeze them in ice cube trays: each cube yields 1 oz or 2 tablespoons.

Stay tuned for more fun and adventure from the Food Diaries. 

Bon Apetite,

The 2th Fairy

Béchamel:

I went straight to the source for this sauce, Mario Batali, famous renowned Italian chef, and guest Iron Chef  from the Food Network.

This sauce is traditionally used in Italian cooking to make lasagna. Once you’ve mastered Béchamel, all the other cream and cheese based sauces, are a piece of cake.

Ingredients

Roux

4 tablespoons butter

4 tablespoons all-purpose flour

4 cups milk

2 teaspoons salt

1/2 teaspoon freshly grated nutmeg

Preparation: Yields 4 cups

Roux: In a medium saucepan heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Sauce Base: Meanwhile, heat the milk in a separate pan until just about to boil (scald). Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

Cooking & prep time: Approx 30 minutes

Alfredo:

I tweaked the recipe slightly by omitting the heavy cream and substituting with milk and cream cheese to make it more figure friendly.

Roux

4 tablespoons butter

4 tablespoons all-purpose flour

4 cups milk

2 teaspoons salt

1/2 teaspoon freshly grated nutmeg

¼ teaspoon white pepper

1 clove garlic, grated

1 1/2 cups freshly grated Parmesan cheese

2 tablespoons cream cheese

1/4 cup chopped fresh parsley

Cooking & prep time: Approx 30 minutes

Preparation: Yields 4 cups

Prepare the roux and sauce the same as you would for the Béchamel. Add garlic and Parmesan cheese. Stir in cream cheese at the very end, and finish with parsley.

Mornay:

Is a glorified Béchamel sauce with any combination of shredded cheese added, typically Gruyere and Parmesan; can be used for any recipe calling for a cheese sauce.

Ingredients:

Roux

2 tablespoons butter
2 tablespoons all-purpose flour

1 1/2 cups hot milk
1/2 cup (2 ounces) shredded Gruyere or Swiss cheese
1/2 cup (2 ounces) freshly grated Parmesan cheese
Dash ground nutmeg
Salt and freshly ground pepper to taste 
Dash of cayenne pepper

Preparation: Yields 2 cups

Roux: In a medium saucepan heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Sauce Base: Meanwhile, heat the milk in a separate pan until just about to boil (scald). Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Add seasoning.

Cooking & prep time: Approx 30 minutes

Tomato Basil/Pomodoro e Basilico

A classic Italian tomato sauce.  

Ingredients:

1/2 cup extra virgin olive oil

10 garlic cloves, grated

1/2 medium white onion grated

4 lbs. fresh, ripe plum tomatoes, peeled, seeded and thinly sliced (or use 6 cups of canned, whole tomatoes, with their juice, coarsely chopped)

Salt

1/2 cup fresh basil leaves, torn by hand into small pieces (about 1/2") or ; roll the basil up like a cigar and slice into thin ribbons

pinch of red pepper flakes

Directions: Yields 4 cups

Put olive oil, onion, and all the garlic in a large skillet over a medium-high heat and cook until the onion and garlic begins to sizzle, but doesn't brown.

Add tomatoes and cook over a medium-high heat until the tomatoes have reduced and separated from the oil: about 15 minutes depending upon your skillet size. Season with salt.

When the sauce has reduced, add the basil leaves and red pepper flakes. Cook for 1-2 minutes then remove from the heat.

Serve at once over pasta with fresh grated Parmesan cheese.

Cooking & prep time: Approx 45 minutes

Pesto Sauce: Yields 4 cups

Basil is quiet possibly my favorite herb, I grow it so I can have it available year round; I use it in my vegetable juices as well. The sauce is typically made from basil, garlic, pine nuts, Parmesan/Romano cheese and olive oil. However, you can substitute different herbs, nuts and cheeses.

It’s ideal for pastas, as a spread, or to season eggs and soups.

4 cups basil leaves, well packed

4 cloves garlic, lightly crushed and peeled

1 cup pine nuts or walnuts (or a combination of the two)

1-1/2 cups freshly grated Parmigiano Reggiano or Pecorino cheese (or a combination of the two)

1-1/2 cups extra-virgin olive oil

salt and pepper to taste

Directions:

Combine basil leaves and garlic in food processor or blender and process until leaves are finely chopped. Add nuts and cheese and process. With machine running, add olive oil in a slow, steady stream. Finish with salt and pepper to taste. If not using immediately, freeze in ice cube trays.

Prep Time: Approx 15 minutes

Food Diaries: Savory Soups From The Far East

Tuesday, October 26, 2010

I absolutely love Asian cuisine followed by Italian, particularly Thai and Vietnamese. The fresh vibrant flavors and exotic spices crescendo and explode like a harmonious symphony on your palette. And the low carbs and calories are figure friendly as well.

Fortunately, I don’t have to book a trip to Indonesia to enjoy this type of cuisine there are a plethora of restaurants available.

Prior to the internet and cable TV’s Food channel, Asian cuisine, and its recipes, were a guarded cultural secret reserved only for family members, and then passed down from generation to generation.

Now, there are web-sites dedicated to this cuisine complete with “How To” videos and recipes, and if I want to procure the ingredients, I just get in the car and go across town to my local Asian Market, or order them on-line.

Since dabbling in the art of Thai cooking, I've been shopping at this particular market for about 2 yrs. In the beginning, the owners and patrons viewed me as somewhat of an intruder; as I’m sure they don’t get many westerners roaming their isles asking piercing questions, while pointing to a list of ingredients; ingredients I’m unable read or pronounce.

But I think after awhile, I became somewhat of a novelty, because now, they just smile, wave and giggle when they see me.

I had to capture this picture of my shopping cart because nobody believes that one person can consumes this much produce, in fact, people standing at the check-out line think I’m feeding a family of eight. When I try to explain that all this produce is for my juicing regimen, they look at me as though I had two heads and tail...

Here are two of my all time favorite soups. I usually prepare these broths from scratch, and then freeze them as ice cubes for convenience; from scratch they can be labor intense, so I’ve substituted instant soup paste for ease of preparation. For anyone who would like these soup recipes from scratch, write to me, and I’ll be happy to post it.
If you’re unable to find the soup bases at your local Asian market, you’re can order it online from the links provided below.

I’ve removed all the fibrous elements from the recipe and substituted a scrambled egg, (similar to an egg drop soup in Chinese cuisine) Dover Sole and Tofu in place of the Shrimp. Eventually, I hope to return to having it with Shrimp, Mussels and Clams, until then, these substitutions work just find.

Stay tune for more recipes and culinary adventures from the Food Diaries.

Bon Apetite,

The 2th Fairy

Tom Yum Koong Soup

Hot & Sour Thai Soup

This soup has a spicy lemony fragrant flavor profile. You can adjust the level of spice based on how much of the paste you use.

Ingredients

1 quart low sodium chicken or vegetable stock

1 tablespoon Instant Tom Yum Koong Soup Paste

1 egg slightly beaten

3 oz of medium firm Tofu cubed
3oz Filet of Dover Sole

½ an avocado*, diced

1 small package of glass noodles
2 tablespoons cilantro, finely chopped

1 green onion, finely chopped

1 lime quartered

Prep & Cook Time: Approx 10 minutes-Serves 2 large bowls, or 4 small servings

Preparation:

In saucepan, heat stock, add paste and simmer. Place noodles in separate sauce pan, add hot water and set aside 15 minutes: noodles do not need to be cooked, just soften. Prepare cilantro, avocado and green onions and place in serving bowl, add soften noodles. Bring broth to a boil, add tofu and slowly pour in egg mixture. Pour soup into bowl. Serve with lime wedges.

Pho Soup (Pronounced-Fa)

Savory Vietnamese Beef Soup

The ingredients are the same as the previous soup however the flavor profile is slightly different. Pho soup has an aromatic 5 spice blend with a savory robust beef flavor. I’ve provided a condiment recipe that gives the broth a slight kick. I also use the condiment in other Thai dishes. Typically this soup is made from a rich hearty beef stock that is poured over thinly sliced raw, or rare beef.  After the 1^st week I was able to add Dover Sole to both soups; a very soft fish that requires no chewing and practically dissolves in your mouth.This variation is still really good and like the original savory, and satisfying.

Stock
1 tablespoon Instant Pho Beef Base

3-Cups low sodium vegetable or chicken stock

3oz Filet of Dover Sole

1 egg slightly beaten

1 slice or 3 oz of medium firm Tofu cubed

½ an avocado*, diced

1 small package of soften glass noodles
2 tablespoons cilantro, finely chopped

1 green onion, finely chopped

1 lime quartered

Prep & Cook Time: Approx 10 minutes Serves 2 large bowls, or 4 small servings

Preparation:

In saucepan, heat stock, add paste and simmer. Place noodles in separate sauce pan, add hot water and set aside for 15 minutes: noodles do not need to be cooked, just soften. Prepare cilantro, avocado and green onions and place in serving bowl, add soften noodles. Bring broth to a boil, add Sole and cook for 3 minutes add Tofu and slowly pour in egg mixture. Pour soup into bowl. Serve with lime wedges

Garnish with a few coriander leaves and add 1 tablespoon of Nam jim described below, serve. Enjoy!

Condiment

Nam jim rod dedt (chili vinegar with garlic)
This sauce will keep indefinitely. Its flavor profile is similar to a hot and spicy chili Verde, it's a great compliment to the soup.

Ingredients

1/2 cup water
1/2 cup fish sauce
½ cup white rice vinegar
3 tablespoons palm sugar

1/3 cup Serrano Chile peppers, minced
1/3 cup garlic, minced
1/3 cup ginger, grated
1/3 cup cilantro, including roots, chopped

Method
Heat the water, fish sauce, vinegar, and dissolve sugar. Allow to cool, and then add all the ingredients in blender and process to a smooth paste. If you prefer a thinner consistency you can increase the amounts of water, fish sauce and vinegar.

*Although avocado is not traditionally used in these soups, I added it because of its nutritional value as a whole food, and for the soft buttery texture.

Tofu, The Other White Protein

Monday, October 25, 2010

As part of my transition back to mainstream dining, I began experimenting with Tofu, at least until I can eat ground meat and soft proteins again.

I know what you’re thinking.

TOFU! 

Are you kidding me?

Begging the question:

What food group does Tofu fall into?
Is it a vegetable, or mineral?

I use to make fun of people who ate Tofu too, that is, until I couldn’t chew anything.

If I had my druthers, I’d be eating meat and potatoes, however, after reviewing the nutritional content of Tofu, it was starting to look pretty good, and its soft texture was on my list as well:

• Protein-5g
• Calorie-3 oz porton-50 calories
• Carbs-2g
• Gluten Free
• Sugar-Free
• Cholesterol-Free
• Calcium 8%
• Iron 8%

I started experimenting with Tofu in several dishes and recipes, and discovered, I was able to maintain similar flavor profiles without sacrificing my daily allotment of protein.
I don’t plan to venture too far into the Outer Limits of Tofu, so stay tuned for more fun and frolic in the adventures of the Food Diaries.

Bon Apetite,

The 2th Fairy

Food Diaries: Soup Purees

Sunday, October 24, 2010

“Food, glorious food, we’re anxious to try it!”

The stanza is from a scene performed in the musical Oliver, a story about an orphan, Oliver Twist. In this particular scene, the orphans are in the dining hall having their daily ration of gruel; for those who don’t know what gruel is, it’s an insipid tasting porridge. During the scene, they’re play acting and dreaming about when they'll enjoy real food again.

Which is pretty much how I spent the first few weeks of post op; living on fresh juices, smoothies, eggs and soup purees, while dreaming, of when I can bite into a Crispy, Crunchy, Panini again.

Bon Apetite,
The 2th Fairy

Fennel, Apple Bisque with Bleu Cheese

A smooth, silky, and satisfying, yet understated soup. 

Ingredients

1-large fennel bulb (1 ½ lbs with stalks)

2-tablespoons olive oil

1 large onion chopped

4-cups of vegetable or chicken stock (use low sodium stock)

2 large Fugi or Red delicious apples, peeled cored, and chopped

1 cup Fresh Watercress leaves

1 teaspoon salt

3/4 teaspoon freshly ground pepper

¼ crumbled bleu or gorgonzola cheese 

Preparation

1. Trim root end and stalks from fennel bulb; reserve some feathery fronds for garnish. Chop bulb to make about 4 cups.

 2. In a large saucepan over medium-high heat, melt butter, add onion, and cook until limp, about 5 minutes. Add broth, fennel, and apple. Cover and bring to a boil; reduce heat and simmer until fennel is soft when pierced, 15 to 20 minutes. Stir in watercress and cook until wilted.

3. Purée soup in a blender in batches, holding lid down with a towel. Pour back into pan, adjust with broth. Reheat. Season to taste with salt and freshly ground black pepper.

4. Topped with fennel fronds and crumbled blue cheese.

Preparation & Cooking Time: Approx 45 minutes

Curried Carrot & Ginger Bisque

A delicious and soothing soup, the sweetness from the carrots and aromatic scent of ginger and curry will warm you on a cold winter’s night.

Ingredients

2lbs of peeled carrots

2 quarts low-sodium chicken or vegetable stock

2 tablespoons Olive Oil

1 large red, pepper, chopped

1 large onion, chopped

2-3 tablespoons of curry powder

1 teaspoon ground ginger

Pinch of Cayenne pepper

1 cup Plain yogurt

Salt & Pepper to taste

Preparation:

Chop onions and red pepper, place olive oil in a large saucepan. Sautee onion and pepper over medium heat until onions are translucent. Add carrots, sauté for 4-5 minutes.

Add chicken stock and simmer until carrots are tender.

Remove from heat and let cool. Remove vegetable mixture and place in a blender or food processor. Puree adding a little bit of the stock liquid and yogurt to give a nice creamy consistency.

Return puree to the saucepan and add additional stock if too thick. Stir in curry powder, ginger and salt and pepper to taste. Simmer over low heat. Pour into bowls and finish with a dollop of yogurt.

Preparation & Cooking Time: Approx 30 minutes.