Tag Archives: japanese

Stock stock.

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Asian soupI’m a strong advocate for homemade stock. Store-bought not only lacks the same depth of flavor, but even low-sodium versions end up too salty when reduced. The answer? Make your own.

Vegetable stock is a simple mix of carrot, onion and celery, thyme sprigs and parsley stems, bay leaves and peppercorns. Simmered for 30-40 minutes, it’s flavorful and ready just as you finish the rest of your vegetable prep, easily completed for a Tuesday night meal.

“But,” you say, “I want to make chicken stock.” Simple, just add chicken parts. If you are lucky enough to live near a market that breaks down whole chickens in to breasts, wings, legs and thighs, then you can buy backs and necks for about $1 per pound. Simmer for three hours and you have beautiful, rich stock.

“But wait,” you say,” I never have three hours to cook anything.”

I’m going to make an assumption, and forgive me if I offend, but sometime in the next, let’s say 45 days, you are going to wake up on Saturday morning just a little hungover. Your big plan for the day is to sit on the couch with a giant cup of coffee and watch Tyra Banks chew out models for 8 hours straight (or you’re just checking out the models). Either way, there is no reason that a big pot of stock can’t be simmering on the back of the stove.

We’ve posted recipes for chicken stock and vegetable stock before. Here are two stocks that we use for Indian or Asian sauces, soups and braises.

Asian Stock

Perfect for soups, stir-frys and sauces.

Ingredients:

  • 1 carrot, roughly chopped
  • 3 ribs celery, roughly chopped
  • 1 large onion, roughly chopped
  • 1 leek, roughly chopped
  • 1 sheet kombu seaweed
  • 1-2 cups Shitake mushroom stems
  • 2 tbs soy sauce
  • 2 tbs rice wine vinegar

Directions:

  • Place all ingredients in a stock pot and cover with 8-10 cups water.
  • Simmer for 40 minutes and strain solids reserving stock.

Indian Stock

This special stock adds additional richness to Indian-flavored dishes. You could also use it for soup with the addition of lightly browned pieces of carrot, potato and chicken.

Ingredients:

  • 2 tbs ghee or butter
  • 1 carrot, roughly chopped
  • 3 ribs celery, roughly chopped
  • 1 large onion, roughly chopped
  • 1 leek, roughly chopped
  • 1 cinnamon stick
  • 2 cardamom pods
  • 2 whole cloves

Directions:

  • Melt ghee in a stock pot over medium-high heat. Add carrot, celery, onion and leek and cook until browned.
  • Add cinnamon, cardamom and cloves. Cook for 1 minute more and fill with 8 cups water.
  • Simmer for 40 minutes and strain solids reserving stock.
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Take a chance on me.

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I love when a new recipe directs me to an ingredient I have never heard of or worked with before. There’s that moment of fear at the market when you say the name out loud for the first time, wondering just how horribly you botched it’s pronunciation. There’s a prickly moment of anticipation when you begin to cook and again when you taste it, knowing you may have completely screwed up, rendering it nearly inedible. Finally, there’s the moment when you serve it, smiling, to your dinner guests and tell them it’s quite possibly the best thing you’ve ever tasted, hoping desperately that they’ve never heard of it before either*.

This is cooking at it’s best. This is “What I Haven’t Cooked Yet” is all about. I  love nothing more than trying new things, taking a chance, failing miserably sometimes, and getting right back on that figurative horse. It’s the only way you learn, and there is joy and fellowship in sharing these adventures with others.

So grab some soba noodles – Japanese buckwheat pasta – rich, dark, Japanese tamari soy sauce, deep, roasted sesame oil and that odd beast, fresh, unsalted peanut butter, with a skim of oil over the top, and make this wonderful cold summer salad. Feel free to get it wrong a few times, but each time you bring it to the table smile, tell them it’s magnificent, and enjoy every minute of your time together.

*This, of course, is significantly more fun if you’ve just laid down the weekly grocery budget for something like dried porcini mushrooms or a rack of lamb. Soba noodles are cheap.

Asian Peanut Noodle Salad

Ingredients:

  • 1/2 pound soba noodles
  • 3 medium cucumbers, peeled, halved, seeded and sliced
  • 2 scallions, thinly sliced

Dressing:

  • 1/4 cup fresh, unsalted peanut butter*
  • 3 tbs Tamari soy sauce
  • 2 tbs sesame oil
  • 1/4 cup Serrano Chile Honey Vinegar**
  • Sriracha hot sauce
  • Toasted sesame seeds
  • Fresh cilantro

*The oil separates and rises to the top in fresh peanut butter. Just stir it into the jar before using. You can find organic brands like Teddy Bear on your grocery store shelf. If you are allergic to peanuts, try Tahini, a toasted sesame seed paste, or another nut butter.

**Brand new from Sapore. The vinegar is actually fermented honey. OMG! You can substitute 1 tsp chili oil and 3 tbs rice wine vinegar which will give you similar heat, mild acidity and sweetness.

Directions:

  • Cook noodles by adding the package to boiling, unsalted water. When al dente, drain and rinse with cold water.
  • Make the dressing: Thin the peanut butter by whisking it with 1/4 cup warm water. Whisk in tamari soy, sesame oil and Serrano Chile Honey Vinegar (or chile oil and rice wine vinegar).
  • Add Sriracha to taste and dress salad. Start slow and make sure you don’t overpower the noodles.
  • Serve topped with cucumbers, fresh cilantro and sesame seeds.