Sour & Spice - Hot & Sour Soup

Hot & Sour Soup

The original recipe for this soup came from a Saveur magazine. We've added a few things over the years to make it our own...

For some reason Hot & Sour Soup has always held somewhat of a mystery to me. I used to work at a Chinese restaurant called 456 when I was a kid and it always amazed me when they made the soup. It was one of the few things that was made in somewhat of a secretive fashion. Until I read the recipe in the magazine I had never tried to make it myself (actually I have never made it myself, Tina always makes it). I do the prep work and always fuss to make sure the potato is cooked enough (she would put them in at the last second and have the half raw if she could)... Anyway, this is a very simple recipe and it's better than anything I've ever tried in any restaurant.

For the Pork:

1 Tbsp soy sauce
1 Tbsp brandy (won't be missed if you don't use it)
1 Tbsp cornstarch
1/4 Lb lean pork, cut into 1/4" dice

For the Soup:

3 Tbsp cornstarch
8 Cups chicken stock (can use pork but chicken is better)
3 Tbsp soy sauce
3 Tbsp white wine vinegar
1 Tsp freshly ground pepper (or more if you're a pepperholic like me)
1/2 Tsp cayenne
1 Tsp coarse salt
1/4 Cup cubed peeled potato
1/4 Cup or so shitake or wood ear mushrooms, trimmed, and cut into a 1/4" dice
12 oz. Firm tofu, drained and diced to your liking
1 Egg, lightly beaten
1 Tsp Asian sesame oil (not a necessaty we don't use it and the soup is great)
1/4 Cup chopped fresh cilantro for garnish

For the pork: Combine the soy suace, brandy (or some water if you're not using brandy), and cornstarch in a small bowl, add the pork and mix well. Let stand at room temperature for about 15 minutes.

For the soup: Combine the cornstarch and 1/4 cup water in a small bowl. Put sotck, soy sauce, vinegar, pepper, cayenne, and salt into a large pot. Bring to a boil over medium high heat. Add the pork, cornstarch mixture and reduce the heat to a medium low, and gently simmer, stirring occasionally, until the soup has thickened, about 30 minutes. Add the potato, mushrooms, and tofu and gently simmer until the potato is tender, 15-20 minutes.

Slowly drizzle the egg into the simmering soup in a thin, steady stream (do not stir as your pour, or the egg will form lumps). When the egg strands float to the surface, stir in the oil (if wanted).

Ladle the soup into bowls and garnish with the cilantro. Eat & Enjoy!

Bon Appetit...

~Nikko

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Part 2 of 2





This soup goes well with Potstickers! That's another show...

Melissa d'Arabian Wins The Next Food Network Star...

I'm shocked! She did a good job but I'm really surprised that Jeffrey didn't win. They both put up some good food but I thought he would have made for a better show. It will be fun to see what she comes up with...

Bon Appetit...

~Nikko

Twitter!

Follow us on Twitter...

http://twitter.com/CookinMyWay Yes it's Cookin and not Cooking...

Bon Appetit...

~Nikko

Coriander Paprika Spice Rub

Coriander Paprika Spice Rub

1 Tsp ground Coriander
1/2 Tsp paprika
1/4 Tsp salt
1/4 Tsp ground black pepper

Yes it's simple but toss it with some shrimp and you'll instantly see the WOW factor reach up and smack you right in the kisser... It works well tossed with just boiled shrimp, put on the shrimp then grilled or cooked in a pan... Just try it, you'll like it...

Bon Appetit...

~Nikko

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Chilled Cucumber-Chickpea Soup

This is a start to finish in 25 minutes dinner...

1 Coriander Paprika Spice Rub mix (see below)
1/2 Lb peeled and deveined cooked shrimp chopped
2 Medium cucumbers seeded and chopped
1 15-oz can chickpeas, rinsed and drained
1/4 cup tahini
1/4 cup packed fresh mint leaves
2 Tbsp lemon juice
1 Tbsp olive oil
1 Tbsp honey
2 Cloves garlic minced
1 1/2 Tsp ground coriander
1/4 Tsp cayenne pepper
3 Cups ice cubes
1/2 Cup cherry tomatoes, halved
4 Green onions, thinly sliced

For the Coriander Paprika Spice Rub

1 Tsp ground Coriander
1/2 Tsp paprika
1/4 Tsp salt
1/4 Tsp ground black pepper

1. Prepare the Coriander Paprika Spice Rub. In a medium bowl toss the shrimp with the spice rub; set aside. Thinly slice enough cucumber to measure 1/3 cup; set aside. Peel, seed, and cut up the remaining cucumbers.

2. In a blender combine the cut-up cucumbers, chickpeas, tahini, mint, lemon juice, olive oil, honey, garlic, coriander, cayenne, and 1/4 teaspoon each salt and black pepper. Cover and blend until smooth, scraping the sides as needed.

3. Just before serving, with the motor running, add ice cubes, a few at a time, through the lid opening until smooth and thickened (blender should be about full). Pour into bowls. Top soup with the shrimp, sliced cucumber, tomatoes, and green onions.

Bon Appetit...

~Nikko

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Video Coming August 09 2009...

Chicken with Pears from Christopher Walkens

If Christopher Walkens had his own cooking show I'd watch every episode... This looks like a really good recipe - I might try and recreate it using my best Walkens voice...

Bon Appetit...

~Nikko

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Pizza Sauce - Version 002

My second venture into making my own pizza sauce... Not exactly what I want but it's getting closer...

3 Tbs Olive oil
2 Cloves garlic minced
1 Box Pomi strained tomatoes
1 Tsp Crushed red pepper flakes
1 Tsp Thyme
1 Tsp Italian seasoning mix
1 Tsp Basil
1 Tbs Oregano
1 Tbs Brown sugar

In the same fashion as version 001 - In a heated heavy bottom pan add the olive oil and let it get to temp. Add the garlic and let it permeate the oil - do not let it brown! Add your tomatoes and spices. Mix well and let simmer for 30-60 minutes. Cool the sauce and let stand in refer for at least 12 hours so everyone gets happy happy...

Bon Appetit...

~Nikko

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Moussaka

I have to admit that Pastichio is my favorite Greek food but I also love moussaka...

4 Large eggplants

Meat mixture

2 Lb Lamb ground
1 Lb Beef ground
1 Large onion diced
4 Tbs Penzeys Greek seasoning
1/4 Tsp nutmeg
1/4 Tsp cinnamon

Sauce

4 Tbs Butter
4 Tbs Flour
4 Cups Milk
3 Egg Yokes
1 Cup Kefalotiri cheese grated


Add meat and onion to a heated pan - add the Penzeys Greek seasoning, nutmeg, and cinnamon - mix in well. Once cooked drain off all the fat - set aside. Slice the eggplant into rounds and place on a sheet pan. Lightly salt the eggplant and cook at 400 degrees for 10 min or so just to soften them up a bit. Melt the butter in a large pan then add the flour to form a roux. Slowly add the milk and bring back to temperature so it thickens. Temper the egg yokes, then add to the bashamel. Stir in the cheese and mix well. Coat the bottom of a large pan with a bit of the sauce. Put down a layer of eggplant, lay on all the meat. Layer on the rest of the eggplant. Cover with the remaining sauce. Bake in the oven for 45 minutes or until it is nice and brown on top. Eat and enjoy - drink ouzo - dance - throw dishes and yell Opa!

Bon Appetit...

~Nikko

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Biscuits & Gravy!

My all time favorite breakfast food is biscuits & gravy - or B & G's are they're known in my house... I don't remember how old I was the first time I had biscuits & gravy but I'm pretty sure they put it in my baby bottle... Anyway, making this wonderful dish is very simple.

1 lb sausage - country or breakfast works well (not the spicy)
3-4 Tbs flour
2-3 Cups milk
salt
pepper
love
1 Package of biscuits

Start by preheating the oven and making the biscuits according to the package. Then brown the sausage off. Once cooked remove all but 2 tablespoons of the fat that was rendered. Sprinkle 3 to 4 tablespoons of flour over the sausage and mix it in well. Once all the flour is incorporated slowly add the milk a little at a time. Doing the milk in batches will help keep your gravy lump free. Turn up the heat to a medium high and the milk will thicken. Once it's to your desired thickness add salt and pepper to taste and serve.

Bon Appetit...

~Nikko

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Version 1



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Version 2

Panko Taliapa with Sweet Chilli Sauce

I love fish of all shapes and sizes. Taliapa is one of my favorite fish to prepare. It's flexibility is what makes it so fun to work with. I've been thinking of a pan fried panko crusted taliapa and this is the result.

2 Taliapa fillets
2 Cups Panko bread crumbs
2 Eggs
2 Tsp water
CurrySimple Gourmet Sweet Chilli Sauce
Olive oil for frying

Crack the eggs into a dish and lightly beat with the water. Put the panko bread crumbs in another dish. Now you should flour the fish then run them through the egg then into the panko. I didn't take the time to flour the fish before I started - It's ok - you don't have to but it will help the crust stay on the fish. Anyhow - Fish - Egg - Panco - rest for at least a few minutes before pan frying. In a good sized pan heat some light olive oil to a medium heat. Fry the fish in the oil for about 3-5 minutes on each side. Once plated pour on the CurrySimple Gourmet Sweet chilli Sauce and enjoy!

Bon Appetit...

~Nikko

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Roasted Leg of Lamb

I'm Greek so loving the flavor of lamb is in my DNA. I'll take lamb just about any way I can get it. Chops, loin, leg, roast - Gimme! When I was a kid my uncle Tony would sit out in the garage with his makeshift BBQ pit (he put down bricks then piled coals ontop of them and hand cranked an old Q he got in Greece... He would sit out there all day with a leg of lamb (or 2 or 3 or 4) drink ouzo, smoke cigars and talk to his buddies or my other uncles. I'll never forget the first time he let me come and hang out with him. It was truly a right of passage in our family. Anyhow - Tina and I do lamb once a month or so and here's a good one we did...

1 Bone in leg of lamb
1 Cup Olive oil
6 cloves garlic minced
3-6 Tbs rosemary
9 Anchovy fillets (no we're not kidding)
Salt
Pepper

Put your leg of lam on a rack in a roasting pan. In a bowl combine the olive oil, rosemary, anchovy, a bit of pepper and mix well. Cut small slits into the lamb and stick in some garlic and spices into each hole. Cover the rest of the lamb with the oil/spice mixture. Let sit for an hour covered or put in the fridge for 5 hours or so. Preheat oven to 400 degrees - cook lamb for about an hour or until medium rare - about 160 degrees F.

There are other things made in this video - beats, beat greens, rice... I'll let you watch the video to see how they're done...

Bon Appetit...

~Nikko

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As someone who loves animals - Make sure you buy your meat from ranchers/companies who treat their animals well...

Pizza Sauce - Version 001

So I love pizza - especially making my own pizza. The ultimate would be to make my own dough, sauce, and make my own cheese for it - all the veg grown in my own garden, wheat harvested from my own field, meat butchered from my own animals... Talk about quality control... Ok - enough with the dream and back to the pizza sauce. I make by batches based on using one box of the Pomi strained tomatoes. That's the base for all my pizza sauces. They're the best I can find so that's what I use... Ok sometimes I will use fresh tomatoes...


3 Tbs Olive oil
1-2 Cloves garlic minced
1 Box Pomi strained tomatoes
1 Tsp Crushed red pepper flakes (or to your liking)
1 Tbs Oregano
1 Tsp Basil
Pepper
Salt
1 Tsp Dark brown sugar (it adds an interesting richness to the sauce)

In a heated heavy bottom pan add the olive oil and let it get to temp. Add the garlic and let it permeate the oil - do not let it brown! Add your tomatoes and spices. Mix well and let simmer for 30-60 minutes. Cool the sauce and let stand in refer for at least 12 hours so everyone gets happy happy...

Bon Appetit...

~Nikko

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Going Deep With The Pizza...

Pizza comes in all shapes and sizes. I saw heart shaped ones for sale from a local pizza joint for valentines day. I prefer a thin crust pizza but every once and a while I like to make a deep dish pizza. When I make a deep dish pizza I make the dough the same way I do for thin crust.

Pizza Dough:
1 Package yeast
2 Tablespoons olive oil
1 Teaspoon sugar
1 Teaspoon salt
1 Cup 100 to 110 degree water
2.5 Cups flour

Add the yeast to the water. Add in the olive oil, sugar, and salt - mix well. Let sit for about 5 min then mix again with a fork. Add the flour and mix until it comes together. Turn out and kneed about 20 times (I don't like to over kneed my pizza dough - it works for me this way you kneed it as long as you like). Put into a bowl and cover. Set in a warm space for an hour. Turn out and shape into your pizza.


In this case put it in a high walled round pan. This one is a 9" pan I believe.

Once in the pan add your pizza sauce (I have a video recipe coming soon). I use my own pizza sauce but you can use the stuff in a jar. Top with the cheeses of your choice and put into a 425 degree oven for about 23 minute (that will depend on your oven)

Leave the pizza dough hanging over the edges of the pan for now. Once it's loaded up with goodness we'll cut it down to size.


In this pizza I'm only making it with cheese. Cheese pizza is good. 99 times out of a 100 when I'm trying a new pizza joint out I ask for a cheese pizza. The way I see it, if you can't make a simple cheese pizza taste good - what are a bunch of toppings going to do to save it? Anyhow, this one had provolone and mozzarella on it with my homemade sauce.

I'm going to work on a video recipe to add here but for now if you have questions please don't hesitate to leave a comment and I'll do my best to answer your questions.

Bon Appetit...

~Nikko
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Say Yes To Bacon

BACON

You can't eat them, but if you get a small cut you can now use bacon to make it all better. I saw these on a TV show tonight and just had to put a quick entry up on them. I have to get me some of these. Knock on wood I only need to use one or two bandages a year for minor issues but next time I need one - it's going to be bacon... Bacon Strips Adhesive Bandages are genuine sterile bandages that look like strips of raw bacon. Each strip is 3" x 1" and is die-cut, so the edges are bacon-like... They come in a decorative metal tin, and you get 15 bandages in each one. Each tin has an added bonus - A toy inside each one...

Bon Appetit...

~Nikko

Whole Wheat Calzone

Making calzones at home is such a good thing... It gives you the flexibility to put what you want into your food. You pick your cheeses, meats, toppings, etc... Not that you can't do that at your local pizza joint, but you get to pick the brands you want to use as well. To me a calzone is just a folded over pizza. You start by making a normal pizza dough - in this one I wanted to add some whole wheat flour and it made for a nice change. I wouldn't want to make it this way all the time but it was good... Load in your fillings then make sure you get a nice crimping of the dough - you just don't want it to open and it's really the "crust" of the dish. Bake at 425 for 25 minutes or so...

1 Packet active dry yeast
1 cup warm water (no hotter than 110 degrees)
2 Tbsp olive oil
1 Tsp salt
1 Tsp sugar (or a Tbsp of honey)
1.5 Cups flour
1 Cup whole wheat flour
1/4 Cup pizza sauce
Ricotta cheese - as much as you like and can fit in
Provolone cheese - 2-4 slices
Mozzarella cheese - 2-4 slices
1/4 Lb cooked sausage
1/2 Small onion or scallions sliced thin
Banana peppers to you liking
Black olives to your liking

Bon Appetit...

~Nikko

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Part 2 of 2

How To Roast A Chile Pepper

1. Wash your peppers!

2. With a knife or some other sharp object cut a few small slits in your peppers. This is important because your peppers will explode if you don't - I know this from experience!

3. Place your chiles on a foil-lined baking sheet - do not stack. Bake in a 425 degree oven for 20 to 25 minutes or till the skin blisters and turns brown. You might want to turn them over to get the back side, but I personally don't think this is all too necessary...

4. After you pull the chiles out of the oven - enclose the peppers in the foil and let stand for 20 to 30 minutes.

5. When the peppers have cooled enough to handle, halve them lengthwise; The skins should pull off with your hands, but you can use a knife.

6. Scrape away and discard the ribs and seeds (if you don't want them). The chemical (Capsicum) that gives peppers their heat is most concentrated in those areas.

NOTE - Always use plastic gloves or slip your hands into plastic bags before playing with chile peppers!

Bon Appetit...

~Nikko

Cooking With Trooper...

Ok maybe this should be cooking for trooper?

My buddy Trooper doesn't eat dog food - the kind that comes out of a can or bag that is. He eats things like poached or grilled chicken, ground sirloin, no salt French-cut green beans, smashed sweet potatoes. He gets no salt or low-salt dog treats.

Unfortunately he does get some table food as well. Junk food isn't good for us and it's not good for dogs either!

Eventually there will be a pretty good guide to cooking for your pooch in this section... Check back soon!

Until then:

Trooper eats food that you and I could eat. He is 55 pounds give or take 5 pounds - every meal he gets:

1 1/2 Cup Grilled Chicken (Can be boiled or baked) Or grilled sirloin patties broken up
1/4 Cup Sweet Potatoes (This varies depending on his movements)
1 Can No Salt Green Beans (make sure they are no salt)

You need to give them vitamins as well. You can get dog vitamins at your vet's office, Walmart, etc. Make sure they get some supplement.

There are variations to this. Sometimes to mix it up he gets ground sirloin. When using beef try and remove as much fat as possible.

NOTE - Before putting your pet on a natural diet - consult your vet!

Bon Appetit...

~Nikko

Chicken Fried Rice

Chicken fried rice should not be something you only eat out of a box that was delivered to your door. With a few shortcuts it's uber simple to make at home.

1 lb chicken cut into bite sized pieces
6 cups of cold cooked rice - must be cold
1/2 cup diced onions
1/2 cup diced carrots
1/2 cup peas
2 eggs
stir fry sauce to taste

I personally think it's nice to brown your chicken when preparing it for fried rice. That way it stands up to the rest of the dish. Most of the local place around here do not and I find the chicken gets lost in all the other tastes. With that said start by browning your chicken. When the chicken is about 85% done add the onion and carrots. Cook these for a few minutes. Add the eggs to the pan and scramble them. Once the eggs are done mix them in with the rest of the ingredients. Add the peas then add the cold rice and the stir fry sauce. You can add a much or as little of the stir fry sauce as you like. Mix everything together and bring it to temperature. Eat & Enjoy!

Bon Appetit...

~Nikko

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FoodBuzz Tastemaker: Buitoni Wild Mushroom Agnolotti

I've had some pretty amazing ravioli in my days but the Buitoni Wild Mushroom Agnolotti ranks! As members of the Tastemaker program at Foodbuzz (www.foodbuzz.com), we were sent the Buitoni Wild Mushroom Agnolotti to try, and we're so glad they did! This is an amazing product. The semolina pasta is very thin and has a smooth texture and great bite. The true gem of this product is the pairing of the mushrooms, garlic, and cheeses that makes for an explosion of flavor in every bite.

There are so many amazing things you can do with this pasta. Given it was our first time with this product we decided to go down a very simple road so we could experience the essence of the agnolotti. All we did was sauté the Wild Mushroom Agnolotti in some sage butter. That's right we didn't boil the pasta at all - just right into some butter infused with sage. The agnolotti cooked for about 4 to 5 minutes on each side. All I can say is every single bite made me smile. All I could think of was that I wanted more when my plate was empty - it's just that good.

The next time we make the Wild Mushroom Agnolotti I believe it's going to be simmered in chicken broth with a bit of baby spinach, crispy prosciutto, and maybe some extra mushrooms...

I've tried a few more pastas from Buitoni's Riserva line of pastas and they are all amazing! I'm all for making fresh pasta at home, but if you want a quick 20 minute from start to finish meal - give them a try!

1 Package Buitoni Wild Mushroom Agnolotti
10 or so Sage Leaves chiffinade
3-4 tablespoons of butter

Saute sage in butter for a few minutes. Add the Buitoni Wild Mushroom Agnolotti and cook for 4-5 minutes per side. Plate, eat, & enjoy!

Bon Appetit...

~Nikko

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Weber Fire Starters

was given a box of the Weber Firestarters to try out. If using a chimney starter they do a great job of starting the coals. Using a few balls of newspaper does the exact same thing - they light the coals. The biggest difference in using the Weber Firestarters is that you don't have newspaper ash to deal with in the end! That makes them worth their weight in gold if you ask me. Anyhoo - Below is a video of me trying them out...

Bon Appetit...

~Nikko

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