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The Almighty Versatile Soup

Sriracha sauce never had a better friend than this soup. I usually go through food phases and this soup is currently my phase of the moment. I’ve tried to find a great place in town that serves a soup in this style that will trump all other soups and recently I thought I’d found it. A little while back when I visited a new sushi restaurant, I was excited to see their extensive soup features on the menu. I decided to go for the Korean Ramen. Afterall, the picture looked amazing, the server really gushed about it and she told me it was spicy and included a multitude of fresh seafood! Glorious -ness! I was in heaven. And then the soup arrived and unfortunately it was a disappointment. This was mainly because of two significant things - Imitation Crab!!! (never good hot) and Un-Deveined Shrimp!!! (never good.)

But I’ll continue to chase this soup dragon and find the king of soups - until then, this recipe will definitely deliver my soup fix. It’s best eaten during the cold winter months and is inexpensive. My favorite thing about this soup is it’s lower sodium content. After restaurants began to include nutrition information in their menus, I was astounded, especially by the sodium content. This soup is extremely versatile, you can toss in chicken, beef, pork or seafood and/or any vegetables. Feel free to adjust the broth to noodles ratio, garlic and the amount of hot sauce. I know mine’s hot enough when the broth turns orange!

Ramen Soup Recipe (1 large serving)

2 cups low-sodium chicken broth (I use Trader Joe’s)

1 TB low-sodium soy sauce

1 clove of garlic, finely diced

2 oz. of dry noodles (I use Wel-Pac Chow Mein & Stir-Fry Noodles)

Juice from 1/2 of lemon

Sliced scallions

Hot Sauce (I prefer Sriracha)

Bring broth, soy sauce and garlic to boil - add noodles and lemon. Allow to boil until noodles are tender, but not too soft (about 3 minutes). Toss in scallions and hot sauce. Pour in a bowl. Done!

Coffee Nostalgia

The photo above is of a great (yet, so little) establishment on Main Street in Half Moon Bay, CA. I used to live there as a small child and McCoffee’s came to represent a fantastical food dreamland of sorts (yes, I know it says “M Coffee’s” - explanation soon to come).
If you try and walk past it, you will inevitably be drawn back by the enveloping scent of rich, roasted coffee beans. You will follow the scent, almost as if you could visualize it wafting through the air, just like in a cartoon. Your feet, lifted ever so slightly above the ground, your nose leading you now and your arms and legs rendered useless. Eyes closed, you will be coaxed into the doors of McCoffee’s, where nothing inside will disappoint. This is especially true on a chilly, overcast day, when a cup of truly delicious hot coffee is most enticing. But it is also true on a sunny, warm day…when you will be seduced by their eccletic assortment of ice cream.
But, long before McDonald’s decided to coin their coffee, “McCafe”, did McCoffee’s exist. However, McDonald’s felt the name was too similar and McCoffee’s became M Coffee. But that’s okay, because they still remain. As a child, my Mom used to take me here on a regular basis, for ice cream and candy. When I walked in, the far wall was lined with inviting glass jars, filled with colorful candy. I always ordered only one kind though - sourballs. I would take my bag of sourballs and my Mom and I would walk around Main Street, going about our day. But with the sweet candy melting in my mouth and the scent of coffee now embedded in my clothes (even though I had only stood in the store for a mere five minutes or so)… I was content… and a memory, created.

Rose Petal Recipe

With the New Year approaching, I'm thinking of Spring. This is a rose from my garden and it looks so beautiful, I just want to eat it! This year I would really like to try something new, cooking with rose petals. When I was younger, my Mom and I brushed up on our Spanish skills by reading the book, Like Water for Chocolate. Little did I know how food oriented it would be! The text in the book is intermittently sprinkled with recipes, recipes that were new and strange at the time. There is a recipe in the book for quail with rose petals. I still haven't eaten quail and while they sound most delicious, I can't stop thinking of the mother quail running across the road with her little quail babies trailing behind her! But you never know. I have tried a cake with rose petals and that was great, but I still haven't experienced a tasty, rose essence in food yet.

Does you have a delicious recipe that utilizes rose petals?

"How to Cook Your Life"

Just came across the documentary, How to Cook Your Life, on the Sundance Channel. It's great fun to watch and very interesting. I recorded it and have been watching a little of it each day for the past few days and somehow I start my days more relaxed. It features Zen chef Edward Espe Brown, of the Peaceful Sea Sangha in Fairfax, California. He also is the author of the Tassajara Bread Book. It has some uncomfortable moments, like when he literally starts crying because he desires a sponge to clean his cutting board. But really, I shouldn't find it so awkward that he is simply showing emotion. I've grown so used to controlling emotions and having others do the same. There are so many little aspects of this documentary that intrigue me, from the humble, open attitude about being human to the new thoughts related to cooking that I never have come across before. The Zen approach to cooking is new to me and very refreshing. Maybe I'll use some techniques and not be so angry in the kitchen when things don't go my way. So much of cooking (to me anyway), is about controlling ingredients and manipulating them to your liking. It's nice to let them be, do what they will and celebrate the outcome.

Unpredictable Jalapenos

Making salsa is can be a simple or compilcated feat. Do I cater it towards others? Or only for myself? Tonight I decided to share and so I removed half the ribs and seeds from the jalapenos, a compromise. Last time I made salsa, I used a jalapeno from my garden and it was almost unbearably hot. It was a painful, searing, burning hot....so hot in fact, that it was nearly impossible to even touch the harsh texture of a chip to my tongue without wincing in pain. But as with good, hot salsa...the pain isn't enough to make you stop and you press on,  almost unconsciously, struggling through the agony. I tried to play it more safe this time. It was stil incredibly hot, maybe it's because the season for jalapenos is over? This jalapeno mystery remains unsolved...but after adding five more tomatoes, still very hot. At least for some. Not so much for me and definitely not for my Dad, who has been known to pour himself a bowl of salsa and eat it with a spoon - like soup.

So I've packaged a container for my Dad and kept some for myself. The recipe below is the result of many trial and error hours of tasting salsa in Mexican restaurants. It's evolved over the years. I'm strictly ANTI-canned tomatoes. I prefer no metallic, tin flavor with my salsa and because this happens with every can of tomatoes I buy, only fresh it is. I also am very anti-lime juice in salsa, I strongly believe this should be reserved for Guacamole. Fresh squeezed lemon juice is the only way to go.

Fresh Salsa

Four large, ripe tomatoes, cut into quarters

Half of a red onion, also cut into quarters

Juice of 2 small lemons

1 jalapeno (Ribs and seeds removed? You decide.)

Small handful for fresh cilantro

Salt to taste
The tiniest pinch of sugar.

I throw tomatoes, onion, jalapeno and sugar into blender/food processor and chop fine. Then add salt, lemon and cilantro...stir and eat.