Thursday, November 15, 2012

Brussels Spout Saute + Asian Noodles

This recipe will make you never want to order Chinese take out ever again.  The inspiration for this recipe goes out to my friend Betsy who informed me that fish sauce and brussels sprouts were an unbeatable combination.  Intrigued I had to try this combination and put my own spin on it adding some homemade yakisoba noodles.  If you don't have times to make your own noodles then please feel free to pick up some noodles from the grocery store (though you might be slightly disappointed).  Betsy, my hat is off to you!


Veggie Saute

1 1/2 pounds brussels sprouts
1/2 pound bok choy
1 medium carrot
2 tablespoons vegetable oil
1/4 cup fish sauce
1/4 cup cold water
2 tablespoons white sugar
2 tablespoons lime juice
1 garlic clove minced
1 tablespoon sriracha sauce (Rooster sauce!)


1 1/2 cup flour
2 teaspoons salt
3 eggs

1. Preheat oven to 400 degrees.
2. Trim ends off brussels sprouts and remove outer nasty leaves.  Trim ends off bok choy as well.  Peel carrot and roughly chop.
3. Put veggies on a cookie sheet and lightly toss with vegetable oil.
4. Cook 20 minutes until veggies are crisp.
5. Meanwhile combine fish sauce through sriracha sauce in a glass or small tupperware to create your "dressing".  Set aside.  If you are not making your own noodles, skip to step 12.
6. Meanwhile combine flour and salt in a food processor and pulse to combine.  Add eggs and pulse to combine.  If the dough is wet, add a bit more of flour.
7. Kneed dough for a minute or two on a clean counter and let it rest 30 minutes.
8. Using a pasta roller or rolling ping, roll out dough until 1/4 in thick (setting number 4).
9. Heat a pot of chicken stock (4 cups) on the stove.
10. Take rolled out dough and cut into noodle shape or put dough through spaghetti pasta attachment to cut the noodles.
11. Cook the noodles in the boiling chicken broth for 2-3 minutes in small batches until cooked.  Set aside in a large bowl.
12. Combine noodles and roasted veggies in the large bowl and cover with "dressing".  Toss to evenly coat and serve immediately.

Monday, November 12, 2012

Sunchoke and Leek Soup

Sunchokes are also known as Jerusalem Artichokes.  They have an artichoke flavor but are basically the consistency of a potato.  They are perfect in this soup recipe because they add heft to the soup but also add a unique flavor (slightly different than the traditional potato and leek soup).  This recipes calls for lime juice, but feel free to substitute lemon or balsamic vinegar instead.  Serve with crusty bread and cheese for a complete meal.   Another note about the sunchokes and leeks.  Both can be vegetables that still have dirt on them so feel free to rinse in a cold bath of water before hand to get the grime off.


1 large leek, chopped (up to the light green parts)
2 lbs sunchokes cleaned, peeled (if possible) and finely chopped
1 small yukon gold potato, peeled and chopped
1 quart chicken broth
2 tablespoons lime juice
1/2 cup heavy cream

1. In a large dutch oven, heat a few swirls of olive oil.  When hot, add the chopped leeks and stir to coat with olive oil.  Let cook 3-5 minutes until softened. 
2. Set heavy cream out so it can come to room temperature.
3. Add chopped sunchokes to the mixture and stir well.  Cook another 5 minutes until beginning to soften.
4. Add potato and chicken broth, let cook 30 minutes until all veggies are soft and soup is beginning to meld together.
5. Add salt and pepper to taste then add lime juice and let cook another 10 minutes.
6. Remove from heat and wait 5 minutes.  Then stir in heavy cream.  You are trying to prevent the cream from curdling here.
7. Serve in bowls with crusty bread for dipping!

Thursday, November 8, 2012

Feta and Green Onion Biscuits

I recently purchased a Costco-sized container of feta and with the expiry date looming I decided to make some feta biscuits to accompany a carrot soup.  These are delicious but require no extra salt (feta is already quite salty).


1 1/2 cups flour
1/2 cup feta cheese crumbles
3 teaspoons baking powder
1 teaspoon white sugar
2-3 green onions chopped
5 tablespoons butter
1/2 cup of half and half

1. Preheat oven to 425.  Line a cookie sheet with parchment paper.
2. In a food processor combine flour, feta, baking powder, sugar and onion.  Pulse until combined, about 1 minutes.
3. Add butter and pulse to combine, another minute or so.
4. With the processor running, slowly add the 1/2 and 1/2, if the mixture seems to dry then add a bit more.
5. When ingredients are wet and combined, move mixture to a floured cutting board to shape into desired biscuit shape,
6. Place biscuits on cookie sheet.  Bake about 17 minutes or until golden brown.

Monday, November 5, 2012

Celery, Raisin and Garbanzo Bean Salad

I needed a protein heavy snack one afternoon and put this together based off something I saw on the menu for "Tavolata".  I've never had their version of the salad, but if it is anywhere near as good as the one I made (and chances are it is better) than I can't wait to get there for a dinner.  If you have pickled celery lying around (we did) then I definitely encourage you to swap it in for the regular raw celery.


1 stalk celery (finely diced)
1 15 oz can garbanzo beans
1/2 cup raisins
2 tablespoons olive oil
2 tablespoons lime juice
pinch of salt to taste

1. Combine all ingredients in a small mixing bowl and stir to coat evenly.  Serve immediately or let the flavors marinate for an hour or so.