In my constant search for new and exciting kitchen conquests, I have begun to experiment with the idea of fusing two cuisines in one dish. A common and exciting, yet relatively recent development in the big city restaurant scene.
Asian-Mexican is a wonderful combination. While trying out lots of new experiments, I stumbled across the idea of making "noodles" out of corn tortillas. I've often used baked tortilla chips and strips in traditional Mexican recipes. However, I had never tried just sauteeing them in a bit of oil. Especially, with the flavor of sesame oil, tortilla "noodles" make a wonderful, quick, and simple dish for lunch. The earthy whole grain corn flavor melds wonderfully with warmth of sesame oil. They can also be topped with a variety of stir fries or added to a soup as a noodle replacement.
The idea, at least in my mind, is to take complimentary flavors from different cuisines or culinary traditions and marry them in a way that brings out a totally new taste sensation. The same idea behind Tex-Mex cooking: take European style open pit barbecue grilled over regional woods; add traditional Central American and Southwestern Indian ingredients like dried chiles, fresh jalapenos, corn tortillas, and avocados; throw in some beans and rice for extra starch and you've got yourself something uniquely American (norteno)-a cuisine all its own.
In the same way, fusion cooking seeks to create something entirely new. While combining ingredients from other cuisines is hardly a new idea, I'm seeking compositions that are new and bring a surprise to the tongue.
Try this: saute sliced baby bella mushrooms, sliced onions, and minced garlic in butter, salt, and cracked pepper until darkened and tender, about 7". Add a dash of sesame oil and corn tortilla strips, stir frequently until strips are tender, adding oil if needed to keep from sticking; deglaze the skillet or wok with rice wine vinegar or other vinegar, scraping the bottom of the skillet vigorously. Add some drained bamboo shoots and salt and pepper to taste. Cook about 5" more. Add a few dashes of soy sauce and crushed red pepper. Serve piping hot.
Tuesday, November 24, 2009
Wednesday, November 18, 2009
Pumpkin Soup
I began a few years ago to experiment with processed pumpkin. I came up with several new recipes (fresh takes on traditional ideas) using this sweet and savory puree. One of these recipes is now a Hosch family favorite: pumpkin soup. Because it is a thick, unctuous soup, you could also call it pumpkin chili.
To start with, I'll tell you the easy way to process a hard winter squash. First, half the squash and scoop out the seeds and stringy flesh attached to the seeds. Then cut the squash into 4-6 large chunks. Bake on a cookie sheet at 425 until soft. Allow to cool until you can pull or cut off the peeling without getting burned. In a food processor, puree for a few seconds to get rid of the stringy texture. Then, whip with butter until it has the texture of canned pumpkin. Finally, let cool and freeze in quart bags until needed. This is far superior to factory processed canned pumpkin/squash in taste and texture.
To make the soup, brown 1 lb. Italian sausage, 1/4 diced onion, and 1 clove garlic in evoo. Add salt, fresh cracked black pepper, crushed red pepper, and Hungarian or Spanish paprika to taste. Add about 1/2 c. broth (I use homemade broth or stock whenever possible-also, a mix of chicken and beef broth works well for this recipe) and stir to thicken. Basically, now you have a soup base. Add 1 qt. processed pumpkin ot other hard winter squash, stirring vigorously to combine. Add 7 1/2 c. broth, stirring constantly. Add fresh rubbed sage, bring to a quick boil, reduce heat, and simmer for at least 4 hours. Serve with fresh crostini, brushed with evoo.
The leftover soup should be saved for other savory applications; such as, pumpkin ravioli or tortellini, pumpkin yeast bread, or pumpkin dumplings.
To start with, I'll tell you the easy way to process a hard winter squash. First, half the squash and scoop out the seeds and stringy flesh attached to the seeds. Then cut the squash into 4-6 large chunks. Bake on a cookie sheet at 425 until soft. Allow to cool until you can pull or cut off the peeling without getting burned. In a food processor, puree for a few seconds to get rid of the stringy texture. Then, whip with butter until it has the texture of canned pumpkin. Finally, let cool and freeze in quart bags until needed. This is far superior to factory processed canned pumpkin/squash in taste and texture.
To make the soup, brown 1 lb. Italian sausage, 1/4 diced onion, and 1 clove garlic in evoo. Add salt, fresh cracked black pepper, crushed red pepper, and Hungarian or Spanish paprika to taste. Add about 1/2 c. broth (I use homemade broth or stock whenever possible-also, a mix of chicken and beef broth works well for this recipe) and stir to thicken. Basically, now you have a soup base. Add 1 qt. processed pumpkin ot other hard winter squash, stirring vigorously to combine. Add 7 1/2 c. broth, stirring constantly. Add fresh rubbed sage, bring to a quick boil, reduce heat, and simmer for at least 4 hours. Serve with fresh crostini, brushed with evoo.
The leftover soup should be saved for other savory applications; such as, pumpkin ravioli or tortellini, pumpkin yeast bread, or pumpkin dumplings.
Sunday, July 12, 2009
Broccoli Cheese Soup
Not much of a summer recipe, but in the cccold of an air-conditioned house/cave, you can pretend it's the middle of winter. This is basically creamy soup making 101 with broccoli and cheese added. This is also the way I make potato soup, baked potato soup, cream of chicken soup, and fish chowder.
Start out by roasting frozen broccoli on a cookie sheet in the oven for about 25" @375, until it is just tender and slightly browned on the edges. Brown some onions and garlic in butter, and add some flour to make a roux. Then whisk until the flour is light brown. Add some warmed chicken broth and whole milk or half/half, salt to taste, pepper to taste, maybe a dash of nutmeg, and bring to boil again, stirring frequently. Add roasted broccoli, reduce heat to lo-med, and simmer for about 20" stirring frequently. Add the shredded cheese of your choice (I would use an Italian 5 cheese blend and some sharp cheddar) to taste and simmer for 10" more, stirring to keep the cheese from settling on the bottom. Options - for a savory kick, add some white wine to the chicken broth/milk mixture.
Start out by roasting frozen broccoli on a cookie sheet in the oven for about 25" @375, until it is just tender and slightly browned on the edges. Brown some onions and garlic in butter, and add some flour to make a roux. Then whisk until the flour is light brown. Add some warmed chicken broth and whole milk or half/half, salt to taste, pepper to taste, maybe a dash of nutmeg, and bring to boil again, stirring frequently. Add roasted broccoli, reduce heat to lo-med, and simmer for about 20" stirring frequently. Add the shredded cheese of your choice (I would use an Italian 5 cheese blend and some sharp cheddar) to taste and simmer for 10" more, stirring to keep the cheese from settling on the bottom. Options - for a savory kick, add some white wine to the chicken broth/milk mixture.
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