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Archive for May, 2021

Spring came early to Toronto, with warm, sunny days as early as the first week of April! Buds burst on trees and shrubs and we waited with bated breath for the blooms in hopes that we wouldn’t get a spring frost. A good spring always has rain and we’re OK with that as long as we get some sunny days interspersed to keep our mood elevated and this spring was perfect. The rainy days were a touch cooler (still above freezing) but cool enough to crave soup. JT has been a real trouper this winter, eating without complaint, my favourite brothy soups but his true love are creamed soups so I thought I’d create this creamy, tasty soup on a rainy mid-April day. I served this with Cheesy Onion Scones!

Cream of Celery Soup

A KitchenInspirations Original Recipe

Makes about 400 mL soup

Ingredients:

  • 15 mL EVOO
  • 50 g sweet onion
  • 300 g celery hearts, tender leaves included, roughly chopped
  • 50 g cauliflower florets (as a thickener)
  • 400 mL vegetable stock
  • 7.5 mL lemon juice
  • Salt to taste
  • 30 mL table cream

Directions:

  1. Heat the extra virgin olive oil in a soup pan and sweat out the onions until translucent, add the celery and cook on medium/low for about 3 minutes.
  2. Add the cauliflower florets and vegetable stock and simmer until all of the vegetables are soft.
  3. Purée until smooth and taste for acidity and salt, add as required. Keep warm until ready to serve.
  4. Just prior to serving, add 30 millilitres of table cream, stir well.

Celery in North America doesn’t have a strong anise flavour, it’s very mild.

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I am constantly on the lookout for new hors d’oeuvres/finger food that I can insert into my cocktail repertoire. I came across this tasty recipe in early April when I was looking around for something to make with polenta. I loved the crackers because I’ve already made Polenta Fries, Polenta Crisps, and Polenta Choux Pastry. Yotam Ottolenghi’s recipe includes a beautiful tapenade but I didn’t have parsley and I wasn’t going to go out for just one ingredient as we had just stepped into our THIRD State of Emergency Lockdown, so I improvised with baby arugula, and I must say, it’s darn tasty, I may even substitute the parsley with arugula going forward.

Don’t let the dark edges fool you, they are the best part!!!

Polenta Bites with Mediterranean Tapenade

Recipe inspired by Yotam Ottolenghi

Makes about 35 little crackers and enough tapenade for about 6 or 8 crackers.

Ingredients for the Polenta Bites:

  • 350 mL chicken stock
  • 15 mL roasted garlic purée
  • 15  EVOO
  • 2.5 g sea salt
  • 75 g fine cornmeal
  • 40 g finely grated parmesan
  • 5 g chopped chives

Directions for the Polenta Bites:

  1. Prepare a large sheet of parchment paper by spraying it with non-stick spray. Set aside.
  2. Heat the chicken stock with the roasted garlic purée, extra virgin olive oil and sea salt until a slow boil.
  3. Slowly pour in the cornmeal and stir vigorously until all has been incorporated into the water and it is beginning to thicken, add the grated parmesan and chives and cook, stirring constantly until very thick.
  4. Pour the hot mixture onto one half of the prepared parchment and fold the other half over it. Using a rolling pin, roll out to about 2mm thick. Even out the edges (cooks treat) and cut into 3 cm squares. Allow to cool completely.
  5. Preheat the oven to 425° F (I used convection) and bake the polenta bites for 20 minutes. Remove the sheet from the oven and flip the crackers over so that the top is the bottom and the bottom is the top and try to separate the crackers and move them around on the parchment so they bake evenly. Bake for an additional 20 minutes. Cool completely.

Green olives, kalamata olives, artichoke hearts and peppery arugula make a very tasty tapenade.

Ingredients for the Mediterranean Tapenade:

  • 5 Green olives (with pimento)
  • 6 Kalamata olives, pitted
  • 4 quarters Marinated Artichoke Hearts
  • 2 small handfuls of baby arugula
  • 1 green onion about 15 cm long, roughly chopped
  • 30 mL EVOO
  • salt and pepper to taste

Directions for the Mediterranean Tapenade:

  1. Add everything into a small food processor and process until you have achieved the desired consistency.
  2. Serve as a dip or portioned onto each cracker like a canape.

 

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I used to reserve Thai Green Curry for the times we go out for lunch, but nowadays there is no going out so we’ve had to improvise and make these tasty dishes at home. I’ve tried many a-green curry pastes and some were so hot, I just couldn’t tollerate them. I’ve tried making my own too, but have not found a recipe that reminds me of the restaurant style that I long for. That is until I combined two lovely green curry pastes! This is not a traditional Thai Green curry recipe, but it’s one that works for me and JT is always requesting it.

Thai Green Curry

Serves 2

Ingredients:

  • 2 teaspoons peanut oil
  • 15-30 mL green curry paste (see notes)
  • 200 g protein of your choice (I used chicken)
  • 15 g corn starch
  • 60ml (1/4 cup) chicken stock
  • 5 mL fresh lime juice
  • 5-15 g brown sugar
  • 15 mL fish sauce
  • 200 mL coconut milk
  • 4 kaffir lime leaves
  • 200g frozen green beans, French style
  • 1/3 cup fresh Thai basil leaves
  • Steamed jasmine rice, to serve

Directions:

  1. Cut the chicken into thin-ish, bite-sized pieces. Coat with the corn starch.
  2. Heat the peanut oil in a small Dutch oven and cook off the green curry paste until fragrant and has become somewhat dry. Add the chicken and cook until it is golden.
  3. Add the chicken stock, lime juice, fish stock and brown sugar and stir until it heats through and the sugar has begun to melt.
  4. Add the coconut milk and stir until smooth and creamy. Do not boil because the coconut milk can separate and it won’t look as good. Add the kaffir lime leaves and simmer until the chicken has cooked entirely through.
  5. Add the frozen green beans (see notes) and stir until heated through. Remove the kaffir lime leaves.
  6. Serve over an inverted bowl of rice, garnish with Thai basil or kaffir lime leaves.

It’s super creamy with a hint of heat. The chicken is velvety soft and delicious in this dish.

Notes:

  • I usually find green curry paste too hot at full strength so I’ve had difficulty finding one I can tolerate. We have an incredible Asian grocer near us with an unusally large compliment of sauces and pastes and I’ve found this one isn’t too hot but I add a little of this one which is super hot. The combination makes a wonderful restaurant-style green curry sauce.
  • I didn’t have green beans so I just added some peas.
  • Thai green curry is traditionally made with Chicken but you can use any protein.
  • The traditional vegetables are eggplant and sugar snap peas but you can use whatever you have on hand. Bamboo shoots would add a lovely crunch to this dish. I prefer to keep my vegetables on the green side because I love it in monochrome.
  • I usually start with a 5 grams of sugar and work my way up to 15 grams, if necessary. Some green curry pastes are already sweet so you’ll need to taste as you go along.

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These are super quick and easy to make. They don’t keep well, particularly if your house is a bit humid so plan to bake them just before you want to eat them or if they get a bit soggy, just pop them into the oven to dry them out a bit.

Deliciously crunchy and cheesy crisps.

Cheese Crisps

A KitchenInspirations Original Recipe

Makes about 12-15 crisps

Ingredients:

  • 400 g old cheddar cheese, grated

Directions:

  1. Pre-heat the oven to 400° F. Line a rimmed baking sheet with parchment paper or a silicone matt.
  2. Spread the cheese out on the matt as thinly as possible so that the grated pieces are interlaced.
  3. Bake for 4-6 minutes or until the cheese has entirely rendered and is starting to become golden but not burned.
  4. Carefully remove from the oven and pull the parchment onto a cutting board. With a pizza cutter, cut into wedges. Allow to cool completely. Serve immediately.

Notes:

  • I use a rimmed baking sheet because the oils from the cheese may slide onto the oven and burn.
  • Parchment may burn so a silicon matt is preferred.

 

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We’ve been eating a lot of soup lately, Vietnamese Pho, Italian Wedding Soup, Thai Lemon Grass Soup and Japanese Ramen. The Ramen has been a favourite because of the soft boiled egg and the delicious noodles. I haven’t been able to find authentic fresh ramen noodles so I’ve been using those horrible little Ramen soup packets (don’t worry, I toss everything but the noodles) that we can usually get for 4 for $1.00 (you know those awful little packets we used to eat when we were poor students?). But I had an urge to make my own ramen noodles. I reviewed several recipes and discovered that they are not that difficult but they are time-consuming (isn’t anything good time-consuming?) I wasn’t able to source the sodium carbonate without having to buy about 250 g (that would last me years!) so I followed the directions to make my own and it worked out perfectly. 

The noodles take a bit of effort to make but they are well worth it. They are significantly better than the packaged noodles and they are a little heartier. I made two servings of the noodles which turned out to be 4 servings so I dried half of them for next time.

This is about half of the amount that the recipe made.

I used this ramen recipe with sliced grilled chicken breast and this ramen egg recipe

Homemade Ramen Noodles

Makes 2-4 servings

For the original recipe, please click here.

Ingredients:

  • 3 g sodium carbonate (baked baking soda) 
  • 80 g water
  • 2 g kosher salt
  • 2 g vital wheat gluten
  • 198 g “00” bread flour

Directions:

  1. Combine the baked baking soda and water and stir until the baked baking soda has entirely dissolved. Add the salt and stir to dissolve.
  2. Combine the vital wheat gluten in the large container of your food processor fitted with the blade attachment and process once or twice to combine the wheat gluten and flour.
  3. On a medium/low speed, pour one-third of the water into the bowl and process. Allow to rest for 30 seconds, add the second third and allow to rest for 30 seconds and finally finish with the last third of water combo and process for about a minu or until it is quite crumbly, allow to rest for 30 minutes.
  4. When rested, pour the dough onto a piece of parchment and press the dough together into a ball. Divide the ball into two and form two disks (the dough is very dry at this point). Roll each disk out so that it is about 0.5 cm so it will fit through the largest setting of your pasta maker. Wrap the disk you are not working on with plastic wrap to prevent it from drying out further.
  5. Put the dough through the thickest setting, then the second thickest, then the third and fourth thickest. Fold the dough in half and start again on the thickest setting to the fourth thickest setting. Repeat the process two more times. Fold the dough and wrap in plastic wrap and allow to rest for 30 minutes. Repeat with the second disk.
  6. Once they have rested, (I cut the sheets in half so that they are not too long) lightly coat each side of the sheets with flour and run the sheets through the spaghetti attachment and fold them into loose nests. Put them into a ziplock bag overnight in the refrigerator (this helps improve the taste and texture).
  7. Cook for about 2 minutes or until al dente in boiling UNSALTED boiling water (the exact time will depend on how thick your noodles are). Drain and rinse. Use immediately.

A delicious bowl of noodley soup.

Notes:

Why these specific ingredients are important:

  • Bread flour has a higher protein content than all-purpose flour which give the noodles a chewy texture.
  • Adding vital wheat gluten gives the noodles an even chewier texture.
  • Sodium carbonate (baked baking soda) gives the noodles elasticity, springiness and glossiness as well as flavour.
  • The Ramen soup recipe I follow is this one.
Baked Baking Soda
  • I baked about 115 g of baked baking soda so I don’t have enough for ten years! By using the 2/3 weight as per the instructions, it will take 2-5 hours. Once you have dehydrated the baking soda, it becomes extremely caustic, so don’t let it come into contact with your skin. Store in an airtight container.

 

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