Author: emily (Page 8 of 20)

Chef Joshua Hebert’s Miso Soup

Chef Joshua Hebert is an awfully busy guy, so we completely understand why he was unable to send us a recipe for his famous Miso Soup this week…

No–but really folks, it’s culinary season here in Arizona, and the chefs are running around like crazy getting ready for the Scottsdale Culinary Festival, arguably the biggest food festival in Arizona, and DEFINITELY on many gourmet radars throughout the Southwest. Here’s a recipe we think Chef Josh would have sent us…correct us if we’re wrong Hebert! 😉

Dashi Recipe

Ingredients

  • 4 cups water
  • 5” x 5” piece of kombu
  • ½ cup katsuobushi (dried bonito flakes)

 

Place the kombu in the water, and place on a burner set to medium You must watch the pot carefully because you have to remove the kombu from the water when it floats to the surface, before the water boils.  After removing the kombu, as the dashi starts boiling, take the pot off the heat and add the katsuobushi. Let the katsuobushi soak until it sinks to the bottom. Strain through a fine sieve.

 

Miso Soup Recipe

Ingredients

 

  • 4 cups dashi
  • 3 tbsp miso paste
  • ½ block Tofu (Firm), diced
  • ½ cup wakame (dried seaweed)

 

First, soak ½ cup wakame in lukewarm water for 10 minutes. Rinse the reconstituted wakame, roughly chop it and add it, along with the tofu, to 4 cups of hot dashi. Remove about ½ cup of dashi into a separate bowl, and add 3 tablespoons of white, red, or a combination of the two. Whisk the miso paste into the dashi until smooth, return the mixture to the pot, and thoroughly stir the soup until the miso is distributed evenly. Garnish with chopped green onions.

 

This soup is a great appetizer for a Japanese-style entrée.

 

The Weekly Whet: The Cement Mixer

Still have some of that Bailey’s left from St. Patty’s Day? Well here’s a delicious use for it that will surely put a smile on your face. Better yet, be generous, and make a round for your friends.

Ingredients:

  • 1 shot Bailey’s Irish Creme
  • 1 shot fresh Lime Juice

1.) Take (or instruct your friends to take) the shot of Bailey’s and hold it in your (their) mouth(es).

2.) Add the shot of lime juice to that mouthful of Bailey’s

3.) Enjoy the creamy, sweet, and tangy flavor of the mixture. Just like key lime pie, right?


…Then click here you fool!

 

 

 

 

Culinary Adventures in India: Sharpura bargh

by Peggy Markel

I traveled by car again, to the sweet haven of Sharpura Bargh, a private boutique guesthouse halfway between Udaipur and Jaipur. Shaturgeet and Maya Singh, the owners, greeted me like an old friend.

Sharpura bargh

Maya’s warm welcome was lovely and personal (royal butlers can be a bit much after a while). A warm embrace in the simple countryside goes a long way. Though my visit to the palace “god-realm,” had been fun for a while, I felt at home in this 120-year-old country residence on 45 acres, surrounded by gardens and lakes. It provided me with the magical combination of elegance, simplicity, genuine hospitality and good home cooking from an organic vegetable garden.

Sat, the Prince and photographer, took us on a jeep safari of his grandfather’s land, the late Rajadhiraj Nahar Singh of Sharpura. Sat’s grandfather mortgaged the family’s private property and jewels to bring water to his people. In the end, he created 250 acres of wetlands, defying all odds that he would be able to build the right dams.

We rode through the town slowly as everyone bowed respectfully to Sat; he waved back kindly. The children were so polite! We did not encounter the usual out-stretched hands asking for candy or money. Instead they were genuinely smiling and happy. I asked him how that was possible– what was different about this town? He replied that they take good care to empower the rural children with books and educational grants.

He seemed well-loved by the villagers, and he told me, ‘I love to walk down the street with my camera and take photos, but some of the village men say, ‘Your highness, the King, your grandfather would not approve sir. You can drive in your car and get out to take a photo, but you mustn’t just walk down the street, sir.’ Sat said he realizes that they still live with that respect and he, with all humbleness, obeys. It said something about honoring an old system that still seems to be intact, rather than elitism.

It was a narrow, yet busy street with shop-owners hard at work selling dry goods and sweets being cooked right on the spot. There was a huge metal bowl where milk and sugar were being cooked to the delight of a small boy dancing around waiting for what would come of it. There were women at the well, women selling vegetables and fruits on the ground, men with various colored turbans pushing fruit carts and giving their children rides on the handlebars of their bicycles. It was a happy place.

Sat drove us through Gypsy villages and viewed a few of the lakes with dry beds. The villagers were harvesting wheat and looked like dots of moving color from across the vast plains. We also visited a stable gypsy village. Gypsies are nomadic people who originated from Rajasthan. Here they had been granted some land and they were quite settled and happy, although he did caution us, “I can’t leave my jeep for very long. Something is always sure to be missing.”

We bird watched in the 100-year-old mango and guava orchards. A daylight owl was sleeping in a 300-year-old Banyan tree. We enjoyed tea in the orchard and Sat gave us all muslin to keep close.

“Throw this over you if you don’t want to get stung,” he cautioned. The bees were swarming that time of year. We left soon after. It added a bit of adventure to the safari.

Back at Sharpura, we sauntered into the kitchen where the family cook was preparing a local dish of Gatta ki Sabzi, chick pea flour gnocchi cooked in a spicy sauce. It was fashioned into a rope-like form, and then cut into small bite sizes like gnocchi. The display of the spice tray common in all Indian kitchens becomes comforting after a while. It’s a distinct reminder of the importance of Indian cultural identity.

I looked around at the cabinetry. It was charming, useful, and old. Something we Americans never see. Two young helpers were present and quiet as mice. One was filling water pitchers from the terracotta jug. All homes, even Royal ones keep the water fresh, contained in terracotta on a stand in the kitchen.

 

A beautiful young girl dressed in a peacock-blue saree washed the dishes. She stood by silently with a shy smile as we dined with the uncle, brother to the king and a force in his own right, and Sat’s mother. Next time around she’ll give us a tea tasting.

Check out more of Peggy’s Travel Journals Click Here

About Peggy Markel

Peggy Markel is the Owner and Operator of Peggy Markel’s Culinary Adventures. In 1993, she started The Ligurian School of Poetic Cooking (1993–2000), with Angelo Cabani, master chef and proprietor of Locanda Miranda in Tellaro, a small village on the Italian Riviera. For the past 17 years Peggy has traversed the Mediterranean and North Africa, from Elban fishing villages and Moroccan markets to the homes of Tuscan artisans and chefs, furthering her own exploration of culture and cuisine. “For me, a connection to real food is a connection to life.” Peggy’s journeys help people explore the cuisines of Tuscany, Sicily, Morocco, Almafi, and India.

The Weekly Whet: The Parlor’s Summer Manhattan

Last night, Heidi and I went to meet the brains behind the operation of The Parlor Pizzeria, a funky restaurant located just outside of the Biltmore Corridor. The Parlor gets its name from it’s previous life as a salon. During the remodel, the builders did a great job of retaining some of the original elements of the salon by seamlessly re-using wooden floor slats to create rustic-looking wall and cieling accents, and creating pizza-bar stools out of old salon chairs. The result is a space that feels like a modern Italian wine cellar…designed by someone with a real yen for hair.

Excecutive chef, Jared Porter, and beverage director, Joshua James, showed us 5-star hospitality. Porter introduced us to his outstanding octopus salad (yep, anti-cephalopod girl called it “outstanding”) and the very popular “Arancini”, Saffron-infused risotto balls stuffed with fontina cheese, that have been deep-fried. Heidi tossed back a few of The Parlor’s signature spring/summer cocktails, one of which was the delicious Summer Manhattan (alright–I may have taken a sip or two when she wasn’t looking). For a taste of 5:00 freedom at The Parlor in the comfort of your own home, give this recipe a try:

Ingredients

  • 2.5 OZ Woodford Reserve Bourbon
  • .05 OZ Sweet Vermouth (peach or orange infused if possible)
  • 3 Dashes Fee’s Brothers Peach Bitters
  • 1/4 of a Grilled Peach (muddled)

Shake well and strain it into a martini glass. Garnish with a wedge of grilled peach and a cherry.

For more great cocktails and beautiful Italian cuisine, make The Parlor Pizzeria the destination for your next lunch or dinner out:

Click here for the menu and location information:

 

Food Science: Better Braising

By Chef Joe LaVilla

Once the “darling” of the 1950s Americana kitchen, pot roast seems to have gone the way of Malt-o-Meal—in a word, “extinct” (or in exile, depending on how you feel about Malt-o-Meal). While it would be nice to think that the death of pot roast is due to a more sophisticated American palate, the more likely culprit is the modern cook’s inability to correctly execute a proper stew or braise. Sorry Rachael Ray fans, you just can’t do it in 30 minutes.

The terms “stew” and “braise” fall under the category of moist-heat cooking methods, meaning they use liquid to transfer the heat to the meat (or vegetable—but that doesn’t rhyme as well). The differences in the methods are the size of the product that is being cooked, and how much liquid is used in the process. Stews are typically made from smaller pieces of meat and vegetables which are completely submerged in cooking liquid, while braises consist of larger chunks of meat or vegetables which are submerged in enough cooking liquid to reach about halfway up the product. For the purposes of this article, I’m going to go ahead and use the term “braise”, because aside from those minor differences, it’s essentially the same method, and because “braise” takes precedence– alphabetically speaking.

The first step toward achieving a good braise is selecting the appropriate raw product. A premium New York Strip may be beautiful on the grill, but it is not good braising material. Instead, reach for a nice pork shoulder or chuck roast. Many people associate these cuts of meat with gristle and fat, but it is these attributes that make for a tender, succulent braise. As for vegetables, more mature items are your best bet. Older vegetables have more lignin (firmer cell walls) than baby or young vegetables do.  The lignin softens when moist heat is applied, and in some cases pectin (sugar) develops, creating a softer, sweeter product. 

So, how, you’re wondering, can that big, fatty hunk of meat possibly be better than that plump, cherry-red New York Strip? It’s actually the fat and connective tissue that gives the meat its flavor, silky, texture, and juiciness. These pieces come from the shoulders, legs, and rear-end of the animal; in other words, the muscles that are used most while the animal is alive. The connective tissue is made of collagen which holds the muscles together, while the marbling (or fat) helps lubricate the muscle fibers.   

During the braising process, the heat from the stove is slowly transferred to the meat through the simmering liquid.  As the meat reaches ~180 degrees, the collagen begins to transform into gelatin, lending an unctuous texture to the meat. This process takes time and requires temperature control since the collagen will not completely convert to gelatin until the temperature reaches at least 210 degrees. You MUST allow this process to occur gradually. It may seem logical to raise the temperature to 210 degrees as quickly as possible, but this will only result in a product that has the flavor profile of cardboard.

 Don’t forget that those muscle fibers in the meat hold a great deal of liquid. The fibers are also made of protein which denatures and changes shape when it is exposed to excessive heat. If the fibers get too hot too quickly, they seize-up and force the highly concentrated liquid within the fibers, as well as the cooking liquid they have absorbed, out of the meat. Heating the meat too quickly also causes the fat in the muscle to melt and run out from between the fibers. The equation is very simple:  Meat-Fat-Moisture=Yuck.   

Making a great braise is not rocket science. It just takes time, patience, flavorful cooking liquid, and a well-executed sear (check out the article on the Maillard reaction). Dredge the meat (or veggies) in flour, salt and pepper, sear it in a hot pan, and add the cooking liquid. When the liquid begins to simmer, most cooks transfer the pot to a hot oven to maintain an even temperature in and around the product. Leave the lid ajar to prevent the liquid from coming to a boil, grab a book or turn on a movie, and let your dish cook, low and slow.

Do I hear you all pulling out your Dutch ovens? Let’s give pot roast another try.

About Joe LaVilla

Chef LaVilla is the Academic Director for the Culinary Arts programs at the International Culinary School at the Art Institute of Phoenix. Besides being a Certified Executive Chef, Chef LaVilla also holds a certification from the International Sommelier Guild (ISG) as a Certified Sommelier. In addition, Chef LaVilla is experienced in food styling, food and wine pairing, the hospitality industry, culinary arts management, and more.

Before joining The Art Institute of Phoenix, LaVilla had been Executive Chef for Tucchetti restaurant in Phoenix. He has worked for Mark Tarbell as well as Wolfgang Puck. His credits include, “Faculty of the Year” award at The Art Institute of Phoenix; finalist in the Arizona Pork Council Taste of Elegance Competition; and author of the textbook “The Handbook of Wine, Beer and Spirits: A Guide to Styles and Service”.

Chef LaVilla received his Ph.D. in Organic Chemistry from the University of Rochester and his Bachelor of Arts degree, Cum Laude, in Chemistry from Cornell University. He also received an associate’s degree in Culinary Arts from the Culinary Institute of America, where he graduated with honors.

5 Tips on Healthy Living: Spring Cleaning

by Kami Pastis

Spring is a season of renewal and growth, not only for the Earth, but for the mind and body as well. The following are some tips that may help you kick-start the cleanse and find your natural balance.

1.     Mono meals. This means you stick to all one food for a snack or meal like a whole serving of strawberries rather than strawberries and pineapple and grapes and nuts and cheese. Mono meals are very easily digestible which frees up extra energy for other endeavors like a bike ride or flying a kite or repairing cellular damage. The bottom line is “Mono Meals” are just easier for your body to deal with and who doesn’t want an easy button?

2.     Proper Digestion. Allow your body to fully digest one meal before cramming down your next nosh. Waiting 3-4 hours usually does it between meals, but use your own body wisdom to tune into how your digestive process is moving along.

3.     Water!!! This is the old standby health tip. Yes, it’s that important; especially if you want to cleanse the body and help every system work more efficiently. To figure out the minimum amount you should be consuming daily, figure half your body weight (in lbs) and drink that many ounces (Example: A 150-lb person requires at least 75 ounces of water per day). If you are doing yard work or working out, that number increases exponentially.

4.     Breathe.  It’s not food in the culinary sense, but breath is just as essential as food and water for cleansing and renewing the body. The springtime air is sweet and fragrant; it’s easy to enjoy this tip. The lungs are your 2nd largest detox organ next only to your skin, so use them to release stagnant energy and old carbon dioxide. A great benefit to regularly utilizing slow, deep breathing is that the mind follows the breath.

5.     Seasonal Foods. (AZ style) Asparagus, strawberries, citrus, artichokes, arugula, celery root, broccoli & broccoli rabe, garlic, bok choy, clementines, etc. These are the foods locally available during spring. They are packed with nutrients, and it is always a good idea to eat with the seasons to help your body go with the flow of nature.

For more tips on Health & Wellness click here

 

About Kami

Kamara Pastis is a certified personal trainer, life style educator, group fitness instructor and licensed massage therapist in the Phoenix area. Clinical, therapeutic massage has been her mainstay for seven years where she has experienced the lasting therapeutic changes massage can make in cases with debilitating pain and disfunction. The traditional Thai and Yogi tradition of metta (literally “loving kindness”) is Kami’s healing philosophy. When not healing her patients, Kami is more than blissfully occupied with her husband and three kids.

To contact Kami and learn more about her services Click Here: www.kamaralmt.com or call (602) 622-1046. Tell her you saw her on intotheSoup.com

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