Pho & Vietnamese Salad

 

I've now made these recipes twice - once on a cooking Zoom with a friend-of-a-friend, and once last Friday with five of my friends. I keep tweaking things to streamline, but this is an amazingly delicious recipe. Make it! 

 

Vietnamese Pho Soup

Serves 6 people

PHO BROTH INGREDIENTS:   Extra broth can be saved and frozen.

·         2 large Walla Walla sweet onions, peeled and halved

·         2, 3-inch pieces of fresh ginger root, peeled and cut into halves

·         3-4 tsp star anise or fennel seeds, toasted (OR 3-4 tsp ground anise or fennel powder)  

·         6 whole cloves (OR ½ tsp ground cloves)

·         3-5, 3 inch cinnamon sticks (OR  2 to 2 ½ tsp ground cinnamon)

·         3-4 cardamom pods (OR couple pinches of ground cardamom)

·         1 ½ tablespoons whole coriander seeds (OR 3 tsp ground coriander)

·         12 cups good-quality beef, chicken or vegetable stock (this is 3 boxes of 32 fl oz stock)

·         1 ½ tablespoon brown sugar (optional - I leave it out)

·         3 teaspoons fish sauce (optional, but delicious – tamari or soy sauce for vegan)

·         1 teaspoon Sriracha (or red curry paste) – (optional)

·         Sea salt, to taste

PHO SOUP INGREDIENTS (substitute with your favorites):

 

·         12-15 oz UNCOOKED steak, chicken or pork, very thinly sliced (while still very cold/partially frozen) OR 1” cubes of FIRM tofu

·         8-12 oz UNCOOKED thin rice noodles or other flat noodle (Shirataki or Miracle Noodles perfect an easy)

·         1 medium sweet onion, very thinly sliced (or green onions)

·         Bean sprouts

·         Lime wedges

·         Handful of fresh herbs (cilantro, mint, and/or Thai basil)

·         Thinly-sliced jalapeno chiles

·         Sriracha sauce

Prep the protein in one of two ways. Either remove your meat from the freezer (to fridge) a couple hours ahead of time to let it defrost slightly OR put fresh meat into the freezer for 30-60 minutes before you are going to use it so it will freeze slightly and be easier to slice.  Both ways will allow your meat to be partially frozen and make it easy to thinly slice before adding it to the broth. 

Make the broth.  Turn your oven broiler onto HIGH.   Place the baking rack about 8 inches away from the heating element.   Broil that onion halves and ginger chunks for about 7-10 minutes, under broiler until the tops of the onion and ginger are slightly charred.  Then remove and set aside.   

While the onion and ginger are broiling, briefly heat the spices (whole or ground) on medium heat in a LARGE stockpot for about 2-3 minutes until fragrant (toasting brings out their flavor).  Stire them occasionally so they don't burn.  After toasting the spices, add the charred onion, ginger and broth to your stockpot and stir well. 

If you are using curry paste or Sriracha, measure out your curry paste into a very small bowl, add 2-3 Tbsp of broth to it and whisk well.  Add this liquid to the broth.

Cover and let this mixture come to a simmering boil.  Then turn down the heat a bit to medium low and let everything simmer together for at least 30 minutes so the flavors blend well.  Next, strain out and discard the onion and ginger root pieces and spices.  Then stir in the fish sauce, salt, and (optional) brown sugar.  Taste your broth for good flavor and add more salt/spice if needed.  

Prep the noodles. Meanwhile, as your broth is simmering, cook the noodles al dente according to the package instructions.  Drain in a strainer, then toss briefly with cold water to prevent the noodles from continuing to cook. Put them back into your cooking pot, add a little oil to prevent them from all sticking together and set aside.

Prepare the vegetables and garnishes. 

Chop up your fresh onion, herbs, cut your lime wedges and your jalapenos into slices if desired.  

Assemble the bowls.  Just before assembling the bowls, add your thinly sliced meat to the hot simmering broth and stir well.  Make sure the meat slices all get cooked thoroughly.

Note:  If you are using tofu, make sure it is drained and cubed ahead of time.  Then add it into the broth now so it can heat up for a few minutes. 

Add a handful of noodles to each individual serving bowl, top this with your slivered onions, and finally add ladles of your meat or tofu and the hot broth into the serving bowls.  Top with fresh herbs, lime wedges and jalapeno slices if desired. 

Recipe adapted from https://www.gimmesomeoven.com/pho-recipe/ & Andrea Roelen, Hummingbird Kitchen

Vietnamese Cabbage, Jicama and Pear Salad  Serves about 4-6 people

SALAD INGREDIENTS (substitute as desired - this is also great with just chopped cabin and arugula):

½ Walla Walla sweet onion, diced

2 cups purple or green cabbage, roughly chopped

1 tart apple (Granny Smith or Cripps Pink are great), cored and julienned

2 cups jicama, grated (or subbed diced/julienned daikon radish)

1 large carrot, grated

1 firm pear, cored and julienned

¼ cup mint leaves, finely chopped

¼ cup toasted peanuts, lightly crushed for garnish (optional)

Chop up the onion, cabbage, apple, jicama, carrot, pear and mint leaves and add to a large bowl.  Set aside.  Toast peanuts in a dry skillet for a few minutes until golden brown.  Roughly chop them up and use them later as a salad topping garnish. 

 

DRESSING INGREDIENTS:

4 Tbsp canola or avocado oil

¼ cup onion, finely minced

3-4 cloves garlic, crushed

1/4-1/2 tsp. powdered ginger (or to taste)

1 Tbsp. Sriracha sauce (or more to taste)

4 T fish sauce (tamari, soy sauce or liquid aminos if vegan)

¼ cup fresh lime juice (about 2 limes)

2 Tbsp sugar, depending on desired sweetness (optional – I don’t use any sugar)

 

Add the onions, garlic, ginger and Sriracha to a small mixing bowl.  Add the fish sauce, lime juice, and sugar (optional - and it is perfection without it, so why add sugar?).  If adding, whisk well until sugar dissolves thoroughly into the dressing.  

Add the dressing to the salad ingredients and mix very well.  Taste and add salt if needed to bring out the flavors. Serve into portions and top with crushed peanuts. This dressing keeps well in the refrigerator for a couple weeks. 

Recipe adapted from Vietnamese Table, PCC Cooks

 

 

 

Summer: Pea Patch Salad

Unfussy: Chicken Saltimbocca

I let Erik choose dinner last night, and he picked Mac & Cheese, which Mads hates. So, I told him that we could have mac as a side and since he had no other ideas, I decided to make Saltimbocca and my favorite kale Caesar salad.

Mads loved the kale, and E loved the chicken. M didn't care for the prosciutto or the sage in the recipe. Everyone else loved it though.

Chicken Saltimbocca

2 chicken breasts sliced in half lengthwise (skinless, boneless)

12-14 sage leaves, chiffonade, then chop into small dice and mix into about 3 Tbs. butter

8 slices very thin prosciutto

Pound chicken flat between saran, spread each with 1/4 sage mixture, then top with two slices prosciutto. Cook in medium-hot pan, two at a time, prosciutto-side down to start. About 1.5 minutes per side.

Beautiful Salad

This kale salad is slightly adapted from Dr. Weil's recipe, and is amazing. I first made it last Thanksgiving, and have made it countless times since. It is similar to Caesar, but features gorgeous Lacinato Kale (or Tuscan/Italian Kale), is easy to make ahead and holds up well as a leftover salad too. I've also had numerous friends ask me why this recipe isn't on my cooking blog yet, so... Merry Christmas!

Christmas Eve dinner:  Finnish ham, rye crisp with herring roe, kale salad,
purple potato with pickled herring, sourdough rye bread with Finnish cheese and Two Vines Chardonnay

Kale Salad

5-6 cups chopped kale, ribs removed (or a triple-washed package of baby kale)
Juice from 1 large lemon, or two small lemons
4-5 Tbs. olive oil (truffled olive oil from Trader Joe's is amazing in this)
4 cloves pressed, fresh, garlic
Kosher or sea salt (to taste)
lemon pepper (or Penzey's Sunny Spain) to taste
3/4 cup shaved or grated Parmesan, Asiago, or other hard, flavorful cheese
1/2 cup panko crumbs (optional)

Whisk the fresh-squeezed lemon juice, olive oil, pressed garlic and seasonings in a large salad bowl, then add all but 1/4 cup of the Parmesan cheese and whisk again. Let sit for at least 5 minutes, then mix in the panko crumbs (if using) just before serving, and top with remaining Parmesan. Enjoy!! 

Best Salad Ever...

Fantastic salad! Vincent made this to contribute to a dinner that we hosted at our place with the gang. Luckily, the recipe came in his weekly produce box (which we also happen to subscribe to). It's a keeper!

Shredded Carrot and Pistachio Salad (adapted)
Full Circle Farms 

1 (to 1.5) c. shredded carrots, pressed dry
1/2 c. yellow bell pepper, seeded and finely chopped
1/3 c. pistachios, toasted and chopped
1/2 t. salt
2 T. Greek yogurt
1.5 T. olive oil
1 T. black or yellow mustard seeds
1 T. chopped fresh cilantro

Mix everything except mustard seeds; add oil to pan and heat over medium until they pop. Add oil and seeds to carrot mixture, stir and serve immediately. 

Long, lost recipes...

I do not understand the desire to hoard recipes. In my opinion, not sharing a fabulous recipe is just wrong. And, just to prove that their is Karma in such things, I recently recovered three recipes that I'd lost track of over the years. How did I get them back? Well, from the good friend I shared them with of course! Thanks Jamie...

This one is a very tasty salad dressing, and I recently discovered that while Benihana serves it with green onion and carrot on lettuce, the sweet and sourness of this recipe goes amazingly well with strawberries and mandarin oranges!

Oh, and if you're going to go to the trouble of chopping, peeling, and then whizzing this up in your food processor, triple the recipe below (like I do) and make three cups instead of one, then give some away to friends (with the recipe of course!)

Benihana of Tokyo's Sweet & Sour Salad Dressing

1/4 c. chopped onion
1/4 c. peanut oil
2 T. rice vinegar
2 T. water
1 T. chopped ginger
1 T. chopped celery
1 T. soy sauce
1 t. tomato paste
1.5 t. sugar
1 t. lemon juice

Blend all ingredients together with salt and pepper to taste, until smooth. Makes 1 cup.

Now, this is one that I was thinking about a few years ago and wishing I had the recipe again... I'd totally forgotten that I'd put it in Jamie's bridal-shower cookbook that we gave her. Jen and I used to whip up this dough when we (and Jamie) roomed together up at Western in the Cambridge Square Apartments. It's a super-speedy and tasty dough.

Cambridge Square Pizza Crust

1 pkg. yeast
1 c. warm water
2.5 c. flour
2 T. oil
1 t. sugar
1 t. salt

Dissolve yeast in water, stir in remaining ingredients and beat vigorously for about 20 strokes. Let rest for 5 minutes. Top and cook at 450-degrees F.

And, last, but not least... the punch that Jamie served at my bridal shower, and we served at the wedding. And, countless weddings and showers (baby and bridal) ever since. Technically, this one wasn't lost, since I posted it to Allrecipe.com years ago, but still, it was fun to see it and have it here.

Tart & Bubbly Wedding (and Shower) Punch

2 cans frozen cranberry juice (or 1 gallon in bottle)

2 cans frozen pink lemonade
1 large can pineapple juice (or 2 cans frozen pineapple juice - Hawaii's Own)

2 liters ginger ale (and cranberry ginger ale is great too)

In a large punch bowl, mix concentrates and juices. Add ice and slowly pour in the ginger ale.

Wordless Wednesday: Rainbow Salad

Farmer's Market Magic

I love the Farmer's Market. The variety, color, freshness, beauty, and I get to talk to farmers. That's always fun.
And, then I get to make a salad like this. This is magic salad. 17 different varieties of greens. A simple homemade orange vinaigrette, which means that I can tell the self-proclaimed "salad-hater" in our household that I've found a bunch of awesome new lettuces for him to try to see if he likes any of 'em. Guess what?
He tried. This is huge. Huge, I tell you!
But, did he like?
Yeah!! "These are Awesome!! Look at me, trying new foods. I'm getting to be a big boy. Hey, Mama, I love these new lettuces."
He cleaned his plate, and had seconds on the salad. Like I said, Magic Salad! He devoured the wild mushroom bucatelli, and the melon too.
What does the sister think? "Finally! I told you that salad is awesome, and you finally know!! Thank Goodness!"

Kids in the Kitchen

Strawberry Rocket Salad (Arugula, sliced strawberries, ground Flax (3 Tbs.), and apple cider syrup, olive oil, balsamic, and S&P.) Madeline loved helping (and LOVES Rocket)!

Chocolate Jello Instant Pudding divided between two quart-sized Ziplocs for "mixing" - fridged for 30 mins while reading stories, then "Voila!" dessert!!

Lickin' Good

So, I don't have a pic of the fab Caesar salad I made last night because we ate it too fast. The recipe is from my friend Amanda's husband, and it is excellent. And even I licked my bowl clean. Happily, it was accompanied by my all time fave beer (aside from Guinness, of course)—Buffalo Bill's Brewery Pumpkin Ale. It's already at QFC, so I snapped some up pronto.

My daughter is clever and knows me so well, "Mama, can we make Gruffalo Crumble?" (If you've not read The Gruffalo, check it out at the library!) Anyway, I had to make that "recipe" up. I used fresh apricots that we had (he has orange eyes) and purple blackberries (purple spikes on his back) and one tart apple (he was supposedly surly, right?). I used the crisp recipe from the original Moosewood Cookbook as a base, and it turned out wonderfully.

And, this morning, I made the Cappuccino Hazelnut Scones recipe from The Baker's Apprentice (sequel to Bread Alone, by Judith Ryan Hendricks, both of which are great and recommended to me by Jerrie), although I altered it for the non-coffee guy in our house, and made Maple Pecan Scones. They are hands down the BEST scones I've ever had. This recipe will be a keeper. There are indeed 6 Tbs of butter in it and 3/4 c. cream, but you divide it into either 8 or 16 servings, so it's really not that big a deal. I've got another recipe for scones that uses 12 Tbs. of butter and cream and buttermilk, and they don't come close to the texture and excellence of this recipe, and they're "lighter" relatively speaking!

So, the recipes:

Godwin Garlicky Caesar Salad Dressing

4 (or more to taste) cloves of freshly pressed (or chopped) garlic
3/4 cup light mayo (olive oil mayo is great)
2 Tbs. grated parmesan cheese
2 Tbs. lemon juice
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard

Mix and serve with romaine leaves, grated parmesan, crouton and chicken if you like. Makes 6-8 servings.
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Gruffalo Crumble (adapted from Moosewood's Fruit Crisp)

Five chopped fresh apricots
2 pints fresh blackberries
1 peeled and chopped tart apple
1/3 cup sugar

Topping:
1 c rolled oats
1 c flour
3 Tbs. brown sugar
1/2 tsp. cinnamon
dash of nutmeg and allspice or cardamom
1/4 tsp. salt
5 Tbs. melted butter

Preheat oven to 375. Mix fruit and sugar in 8x8 pan. Mix topping ingredients and pat down firmly on top of fruit. Bake 35 mins or until fruit is bubbling up around the edges and topping is browned.

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Maple Pecan Scones (adapted from Cappuccino Hazelnut Scones from The Baker's Apprentice)

2 c. unbleached flour
1/3 c. sugar
1 Tbs. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
6 Tbs. unsalted butter cut into small cubes (very cold)
3/4 c. toasted and coarsely chopped pecans (or hazelnuts if doing original recipe)
1 1/2 Tbs. Maple extract (or 2 Tbs. instant espresso powder if making CappHaze Scones)
3/4 c. cream
1 large egg, beaten
Cream and sugar for glaze

Line a heavy baking sheet with parchment paper, and preheat oven to 400-degrees F. Toast chopped nuts (in a loaf pan) while you are chopping fridged butter, then put butter in small bowl and put in freezer while you whisk the dry ingredients together. Next, cut the butter into the dry stuff with a pastry blender, two knives or your fingers until the largest pieces are the size of peas. Then in a small bowl, beat the egg, and add the cream and maple (or espresso powder) and mix. Add the cream mixture to the butter mixture and mix with a fork until nearly combined, then gather into a moist shaggy ball and put on prepared pan and flatten into a circle that's 1- to 1 1/2-inches thick. Score the circle into eight wedges with a very sharp knife. Brush with cream and sprinkle with a little sugar, then bake for about 20 mins. (deep golden color and toothpick in center should remove clean). Remove from oven, cool for five mins, cut along score lines, then brush with a little more cream (mixed with a little sugar) - about 2 Tbs. of cream and 1 tsp. sugar only. Let cool an additional 5 minutes then serve. (Can be frozen and then baked without thawing; just allow 5-10 extra minutes of baking time.)