Hidden Tresures

Years ago for my birthday, by some of my dearest friends, I was given this beautiful little Japanese teapot and set of cups. I absolutely adore it, and was somehow lucky enough to stumble across some of the matching dishes at Home Sense one day. Of course I walked out with as many as I could afford that day, knowing I would never get a chance to pick them up again there. When I got them home though I put my treasures in a box (home was still the condo at that point) and forgot completely about them. It wasn't until we moved, and I unpacked the unmarked box that I discovered them again. This time a space in the cupboard was made. This time I vowed to use them soon.

Well I finally did last night, and it was on a recipe I wish I had found a long time ago too! The dish was sort of an at home version of one of my favorite Vietnamese dishes, Pho. I pleasantly was surprised at the ease and speed in which everything came together, and the versatility that the recipe holds. I can definitely see it being repeated in our house, instead of going out to eat quite so often at least.

Beef Noodle Bowls: (Serves: 4) - Originally from: Eat, Shrink, & Be Merry

• 4oz rice noodles or whole wheat spaghetti
  
• 6 cups beef broth
• 3 tbsp hoisin sauce
• 1 tbsp soy sauce
• 2 tbsp grated ginger root
• 1 tbsp sesame oil
• 1 tbsp lime juice
• 12 oz beef tenderloin very thinly sliced
• 3 cups thinly sliced bok choy (I like this addition because we are trying to each more veggies at the moment)
• 1/3 cup chopped green onions
• 1/4 chopped basil

To serve along side:

• bean sprouts
• lime, cut into wedges
• mint leaves
• Chili sauce
• cilantro leaves

Cook noodles according to package directions, rinse in cold water and set aside.

Combine broth, ginger, soy sauce, oil and lime juice in pot. Bring to boil reduce heat and simmer for three minutes.

Add bok choy, basil, green onion and beef. Cook until beef is just cooked through.

To assemble: Place noodles on bottom of bowl, top with bean sprouts. Ladle soup over top. At this point season to individuals taste with mint, more lime juice, cilantro or hoisin and chili sauce.

(Our personal favorite thing to add!)

Enjoy!

Ever expaning collection

I love cookbooks! Honestly who doesn't. Even if I don't make any of the recipes out of them for years them bring me so much joy. Curling up on the couch, with a hot cup of tea I love to read through them. I search for inspiration, drool over the photos, and in the case of many read the stories.

I find they are the absolutely perfect gift for just about anyone on my list, and I of course love to receive them too. Quite frankly I am always shocked when my family says they don't know what to get me. It seems so obvious to me that a new cookbook would be perfect. I guess I will have to work on them ;) They are getting better though. For Christmas I did receive a copy of Nigella's Feast. Unfortunately this was the third time I have received this book as a gift. The first from my mother at Christmas a few years back, then from my Hubby for my birthday the year after, and this final time from my brother. It has become a little bit of a joke in the family now :)

I did regretfully exchange the book, as I hate returning Christmas gifts, and acquired myself a copy of Giada's Family Dinners. I am in love with the book! I have just barely started using it, but am very impressed. Easy to follow, simple dishes that make your mouth water. For the moment it is definitely staying on the top of my ever growing pile of FoodNetwork chef cookbooks :)

Better late than never

I have been meaning for weeks now to share all of the wonderful details of our Christmas dinner. Hubby and I had so much fun doing everything, and worked very well as a team. I was initially a little sceptical about this joint cooking venture, as it would have been the first time something like this was too occur. Okay, it is practiacally the first time Hubby would be in the kitchen doing something other than trying to steal a taste of whatever I am preparing ;) But, yes it all turned out. Both of our families were so impressed with everything from the appitizer right on through to dessert. Even now we are still getting compliments on the bacon wrapped, maple syrup baseted turkey we Hubby cooked.

Pictures and recipies were to supposed to follow very quickly after the glourious occasion, but never seemed to make it here. Then all of a sudden it was one week after the holidays, then two and three. Now it is February, and it seems rather inappropriate to be bringing up Christmas dinner all of a sudden (even though that is exactly what I am doing right now). I guess for now most of it will be nicely tucked away, waiting to make its debut next holiday season.

There is one that I will share however, and that is the dessert. I debated and went back and forth on many different choices before selecting and sticking with this tarte. I am so glad this is the one I picked in the end :) It was a nice balance of sweet and tarte and had such a festive feel to it. The magnificent thing about it too was the ability to prepare it in advance, so I wasn't scrambling around at the last minute after dinner.

Chocolate Cranberry Tarte:

Cranberry Topping:
1/2 cup cranberry juice, divided
1 teaspoon unflavored gelatin
1 12-ounce bag fresh or frozen cranberries
3/4 cup sugar
2 teaspoons fresh lemon juice
1 teaspoon finely grated lemon peel
1 teaspoon grated peeled fresh ginger
Pinch of salt
4 tablespoons finely chopped crystallized ginger

Crust:
1 1/4 cups chocolate wafer cookie crumbs (made from about 6 1/2 ounces cookies, finely ground in processor)
1/4 cup sugar
1/8 teaspoon salt
5 to 6 tablespoons unsalted butter, melted

Mascarpone Filling:
1 8-ounce container mascarpone cheese
1/2 cup powdered sugar
1/2 cup chilled whipping cream1 teaspoon vanilla extract
Thin strips of crystallized ginger (optional garnish)

For cranberry topping:
Pour 1/4 cup cranberry juice into small bowl; sprinkle gelatin over. Let stand until softened, 15 minutes. Combine 1/4 cup cranberry juice, cranberries, and next 5 ingredients in medium saucepan; bring to boil, stirring until sugar dissolves. Reduce heat to medium; simmer until cranberries are tender but still plump, 5 minutes. Strain into bowl; set cranberries aside. Add gelatin mixture to hot juice in bowl; stir until gelatin dissolves. Stir cranberries back into juice. Chill until cranberry mixture is cold and slightly thickened, at least 8 hours or overnight. DO AHEAD: Can be made 2 days ahead. Cover and chill.Stir chopped crystallized ginger into cranberry mixture.

For crust:
Position rack in center of oven and preheat to 350°F. Combine chocolate wafer cookie crumbs, sugar, and salt in medium bowl; add 5 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips, adding remaining 1 tablespoon melted butter if mixture is dry. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake chocolate crust until beginning to set and slightly crisp, pressing with spoon if crust puffs during baking, about 14 minutes. Transfer tart pan to rack and cool crust completely before filling.

For mascarpone filling:
Using electric mixer, beat all ingredients except ginger in medium bowl just until thick enough to spread (do not overbeat or mixture may curdle). Spread filling in cooled crust. DO AHEAD: Can be made 1 day ahead. Cover and chill.Spoon cranberry mixture evenly over mascarpone filling. Chill at least 2 hours and up to 6 hours. Garnish with crystallized ginger strips, if desired. Cut tart into wedges and serve cold.

Enjoy!

Menu Planning

I don't have a menu plan this week.

No, not becuase I am being adventourous and flying by the seat of my pants. But, rather becuase it is so cold outside that there is no way I am going grocery shopping. So instead we are eating whatever we can find in the freezer this week. Hopfully by the weekend this cold spell will be over, and I will venture out.

Soups on

It's cold, and snowy. The wind is blowing and only on a good days does the sun seem to peak from behind the clouds. To top it all off, it is only half way through January and here we have many more weeks of this to go before the snow starts to melt and the temperature warms up.

So depressing, the winter blahs. At least it is a good excuse to make and eat lots of soup. Here are a couple of recent ones from our kitchen:

Potato, Leek and bacon soup:

• half pound bacon, roughly chopped
  
• 4-5 medium leeks; cleaned, dark green part removed, and sliced thin
  
• 4 small yukon gold potatoes, peeled and cubbed
• 5 cups low sodium chicken broth
  
• 1 cup heavy cream
  
• salt and pepper, to taste

In large pot, cook bacon until starts to turn golden, but not crispy. Add leeks and stirring occasionally, cook until soft, approximately 20 minutes.

Add potatoes and broth to pot. Increase heat to medium-high in order to bring to boil. Reduce heat, cover and simmer approximately 45 minutes, or until potato is tender.

Remove from heat. Either using immersion blender, or blender, puree soup until smooth. Slowly stir in heavy cream, and season to taste with salt and pepper.

For a vegetarian option, omit bacon and use 3 tbsp of butter to cook leeks in.

Enjoy!

Italian Turkey soup: (Original recipe courtesy of Epicurious)

• 1 tablespoon olive oil
• 1 red bell pepper, diced
  
• 1 small onion, chopped
  
• 3 large garlic cloves, chopped
  
• 1 tablespoon dried basil
  
• 1/2 teaspoon dried crushed red pepper
  
• 6 cups canned low-salt chicken broth
  
• 1 large zucchini, diced
  
• 2 carrot, diced
  
• 1 9-ounce package fresh cheese tortellini
  
• 2 cups diced cooked turkey

Heat oil in heavy large saucepan over medium heat. Add bell pepper, onion, garlic, basil, and crushed red pepper and sauté until vegetables are just tender, about 10 minutes. Add broth. Cover pot and simmer 10 minutes. Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes. Increase heat to high and bring soup to boil. Add tortellini and boil until tender, about 5 minutes. Add turkey and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper.

Ladle soup into bowls. Serve, passing cheese separately.

Enjoy!

Menu Planning

Well it is going to be an interesting week. My situation at work is kind scary at the moment, requiring longer hours that I normally care to put in. On top of that Hubby is getting the remaining three of hiw wisdom teeth out tonight! I am surewon't have to much of an appetite for the next few days, but I guess we will haveto wait and see for sure.

Yes, those are my excuses for not posting more. I know it is getting to be the same thing week after week. I am sorry!

Wednesday: Italian Turkey Soup (I have quite a substantial amount of turkey in our freezer from the holidays!)
Thursday: Going to the in-laws for supper, my MIL worries to much about her son :)
Friday: I am having a girls night out!
Saturday: Well, Hubby gets to fend for himself again, I have a shopping date with my Mommy :)
Sunday: Slow cooker French dip sandwiches. With these I want to try my hand at some type of homemade bread or rolls, haven't figured out what exactly, but I have time.

Have a good week.

Menu Planning

I know I am am bad blogger! We have just been going a mile a minute at our house since well before the holidays, and we are just starting to settle back into things. To be completely honest I haven't even bought groceries for the house in almost a month, which of course means I haven't really cooked in sometime. Well aside from our Christmas dinner extraordinaire, which was fantastic! I will share the detail with you all as soon as I get the opportunity, which at this rate does feel like never!

Anyway, Hubby and I will be hitting the grocery store tonight, along with the crowds for 15% off day. Of course that means I need a list, and that means I need a menu, and that means I have to actually do some planning. I need to ease myself back into this cooking thing, so here we go:

Tuesday: East Indian take out, yummy...you can't shop on an empty stomach after all :)
Wednesday: Grilled cheese, probably some recreation of this
Thursday: Soup and Bread
Friday: Pizza
Saturday: Ginger-Chili Shrimp
Sunday: Sake Steak
Monday: Leftover