At $9 A Liter, Aneto Chicken Broth Is A Steal.

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Worth its weight in chicken.

I know, I know. For that amount of money you could buy THREE liters of chicken broth. You’d probably be better off mixing this with two liters of water, actually, if price is your sole criterion.

Full disclosure: Due to an upcoming medical procedure during which they insert a video camera up into the shadiest area of my body (i.e., “where the sun don’t shine”), I am currently on a liquid diet. Chicken broth is permitted. I decided to use this opportunity to test drive a suggestion I came across while writing the article on fideuà inauténtico. My research for that piece led me to an excellent food blog called The Daring Gourmet, which features not only recipes, but also product reviews, travel and health tips, restaurant reviews, and more. [You should visit it after you’re done reading this.]

They wrote an article about their visit to the Aneto factory in Artes, Spain, that I found completely captivating. Enough so that I was willing to plunk down $27 to pick up three liters of the broth as part of my hydration regime, knowing I would be renting it for not much longer than it will take you to finish watching the final episode of The Americans this evening.

I had considered myself a fairly savvy shopper, and the chicken broth in the pantry was Kroeger’s Simple Truth Organic Free Range Chicken Broth Fat Free, which I bought at the local Ralphs for about $1.99 or so. But compare the ingredient list between Aneto (at left) and Kroeger (at right).

The boxes are the same size, but that’s where the similarities end.

As Kimberly of The Daring Gourmet pointed out in her article,

    To be called “broth” the USDA only requires a Moisture-Protein Ratio (MPR) of 1:135. That’s 1 part chicken to 135 parts water. That translates as 1 ounce of chicken per gallon of water. As unbelievable as that sounds, we’re understandably left asking, “So where’s the chicken in the chicken broth?”

Indeed.

On the left, the Aneto broth. On the right, the Kroeger. Which one do you suppose has more chicken (and, for that matter, flavour)?

I don’t want to come across as picking on Kroeger; it’s one of the best of the conventional chicken broths. The problem is that we in the United States just don’t set the bar very high (another issue addressed at The Daring Gourmet). And most of us aren’t drinking our chicken broth straight. But I gotta say, from the bottom of my taste buds, that Aneto is to conventional chicken broth what a Maybach or a McLaren is to a Vauxhall Viva.

Of course, you could make your own stock. That gives you the option to tweak the taste, and it’s possible to make a stock that’s even better than what Aneto sells. But it takes time to buy and prepare the ingredients, and if you want to get some economy of scale, it also requires a significant amount of freezer space, so those costs deserve to be considered. I come from a family where it was considered to be something of a crime to let potential soup bones go to waste, so I do make my own stock from time to time, but it’s usually with veggies that are a mere few days away from becoming a science project, plus a fresh onion (I always have those). I rarely — read “never” — set out to make a big batch of stock from scratch with purpose-bought vegetables. Plus, Aneto makes really good stock, and it’s always handy to have some room-temp broth in the pantry even if your freezer is (ahem) well-stocked.

Appended to their 2016 article, The Daring Gourmet thoughtfully provided a list of stores across the USA where Aneto is sold (the company also make a ton of broths that are not sold in the US, such as their Caldo Natural de Jamón). I got mine at the local Sur La Table; I could have saved a couple bucks a unit had I bought a six-pack through Amazon, but I failed to plan ahead that far. Idiot me. Over the next few hours, I’m sure I will have ample time to sit and contemplate the error of my ways.

Meanwhile, go read the Aneto story!

Fidella? Paedeuà? Maybe We Should Just Call It Fideuà Inauténtico.

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A little bit of Valencia, a little bit of Catalunya, a little bit of Inglewood.

If you’ve ever been to Spain — and even if you haven’t — there’s a fair likelihood that you have at some point encountered paella, that rice-based Valencian marvel redolent of saffron and pimentón de la Vera. Believe it or not, the paella you treasure in your taste buds’ memory is likely, in a word, inauténtico. Paella, like pizza and pretzels, rallies a passionate coterie of prescriptivists to its bosom, each claiming that a single path alone leads to the culinary ecstasy prized by gourmands. Yeah, bunk.

The earliest precursor to paella I could find dates to about 1520, when the notes of the master chef to Ferdinand I, Rupert de Nola (who, despite his name, was not from New Orleans), were codified into Libre del Coch (later Libro de Guisados), said to be the first printed cookbook in Catalan (and, some further allege, in Spain). It seems to have been compiled originally in 1477, which indicates that book publishers back then maintained the same sort of leisurely release schedule they do today.

What? A book without pictures? Depends on your edition.

But I digress. According to Saveur magazine, the original Valencian paella was likely cobbled together from local ingredients. Rice was a Moorish legacy dating back to the overthrow of the Visigoths in 711, and Arab traders brought saffron to the region a couple hundred years later. Then, all they had to do was add some veggies and protein, and presto! It’s said that snails (which sound much tastier in Spanish, as caracoles) and rabbits were often featured, as were local beans. [Beans and rice? How is it that there’s no paella burrito food truck in Los Angeles? Maybe this.] In any event, the natives are passionate about what is and is not authentic (even when they disagree on specifics), but what else would you expect from citizens of a town that sports its own rice museum?

In the early 20th century, one Valencian had gone completely heretical, not only adding seafood to paella, but substituting noodles for rice! There are competing legends surrounding the origin of fideuá, one of which portrays it as an accident by a chef who had run out of rice, another concerning a chef who attempted to dissuade a gluttonous sea captain by ostensibly making his paella less palatable with noodles. Whatever the truth, the dish became a hit, though it migrated up the coast into Catalunya for its most elegant expression.

While I have a great deal of respect for the tradition of Spanish cuisine, I’m not above a cultural mashup (I am going to pull together a paella burrito one of these days!), so I assembled a dish I proudly call Fideuà Inauténtico. [I once worked with a multiple Grammy-nominated art director who occasionally said, “Go ugly early.” I’m not sure exactly what she meant by that, but it seems to apply here.] I will note that, as with many of the recipes found on this blog, this is more of a suggestion than an absolutist set of instructions.

Developing the socarrat.

Fideuà Inauténtico
Serves approximately 4 to 6, with a little left over

NOTE: This was made in a 16″ Staub pan designed for cooking paella. Technically, the pan is also called a paella, so saying “paella pan” is as redundant as saying “La Brea Tar Pits.” Mine is rather heavy and thick, while the traditional Spanish version of the pan is thin. The size and weight of your pan will affect cooking time, so have a care. The ultimate goal is for the pasta to absorb the liquid, and to develop a bit of a crust (or socarrat). While the dish as pictured was made on top of my ancient O’Keefe and Merritt stovetop, I often use my outdoor gas grill for this dish, because it produces a superior socarrat, thanks to the larger burners and higher BTU output.

INGREDIENTS
2 packages fideo pasta* (7 oz. / 400 g each)
½ cup / 120 ml extra-virgin Spanish olive oil
1 pound / ½ kg boneless chicken thighs, cooked and chopped
1 – 2 teaspoons / 2½ – 5 g pimentón de la Vera (sweet/dulce if you have it, but bittersweet/agridulce or hot/picante work fine)
1 medium onion, chopped
4 garlic cloves, chopped
2 pounds / 1 kg tomatoes, peeled, seeded, and chopped or two 14-oz / 400 g cans of fire-roasted diced tomatoes
20-24 large shrimp, tail on, uncooked
8 oz. / 225 g link of Spanish chorizo** cut into 20 or so slices
3½ – 4 cups / 820 – 940 ml of stock (I used chicken stock, but fish or veggie or beef would work fine also), heated
⅛ – ¼ teaspoon / .09 – .17 g saffron (not really very much, because it’s super expensive, but you can add more if you want)
¼ cup / 60 ml dry Spanish white wine such as Albariño (optional)
Salt to taste

*Angel hair pasta and vermicelli also work well, so long as they are in broken into short pieces and you adjust the cooking time and amount of liquid so they don’t get overcooked. Spaghetti, on the other hand, is too thick.
**Spanish chorizo, unlike Mexican chorizo, is cured and has the texture of a hard sausage.

DIRECTIONS

Cook chicken thighs in advance, using whatever method you prefer. I braised mine in wine, intending to finish them off with a little browning on the gas grill, but I skipped that step for time’s sake, and it worked out fine. In fact, I made the thighs the previous night, and just chopped them up the following evening. I saved the cooking juices to combine with the stock.

Heat the stock in a saucepan to simmer; you will be adding it in a bit at a time later in the recipe.

In large paella pan (sic), combine olive oil and fideo over high heat; brown fideo to golden colour, stirring frequently (don’t worry if some gets a little too dark, just don’t burn it). Add pimentón de la Vera and onion and cook until softened, about 3-4 minutes. Add garlic and continue cooking about one minute. If it looks like the fideo is getting too dark, splash in a little stock or wine and allow it to evaporate.

Add tomatoes, cooked chicken, chorizo, shrimp, and saffron, arranging them in the pan evenly. Begin pouring stock in a bit at a time (about 40% the first time, then 20% or so with each subsequent pour), allowing it to reduce a bit before adding more. DO NOT STIR, because this will mess with the formation of the socarrat. [You can sample the pasta along the way, checking to see if it has gone from crunchy to al dente. Typically, fideo requires only 4-5 minutes in boiling water.] A couple of minutes after the first stock addition, flip over the shrimp. When they are cooked, they’ll turn from grey to pink and white. You may need to turn them over a couple of times to get them there. Should you run out of stock, you can add a bit of dry wine, such as Albariño, or even a dry rosé. It’s also possible that you may not need to use all your stock. Let your tastebuds be your guide. If the pasta’s done and the shrimp are pink, you’re good to go. Allow the liquid to evaporate, take the pan off flame, and let it sit for a 3-5 minutes to help build the socarrat.

Lift portions out of pan with spatula, making sure to scrape off the socarrat in the process. It is traditionally served with allioli, a kind of garlic mayo that can be made in a food processor or with a mortar and pestle. Possibly due to the number of margaritas I had consumed, I skipped this step. It tasted fine without the condiment.

Just about fork-ready.

The Power of Food / LA Times Food Bowl Event

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Food — not parking — included.

To close out May Day 2018, the bride and I attended an LA Times Food Bowl function at The Wiltern that commingled elements of Iron Chef, a cable news roundtable, and a spiritual revival. The topic was “The Power of Food,” and featured guests including internationally recognized chef and humanitarian José Andrés, Pulitzer Prize-winning food critic Jonathan Gold, actress and food activist Zooey Deschanel, guerilla urban gardening advocate Ron Finley, restaurateur and author Susan Feniger, Scratch Food Truck chef/owner Tim Kilcoyne, restaurateur and Top Chef contestant Nyesha Arrington, and L.A. Kitchen founder & CEO Robert Egger.

Zooey Deschanel and Ron Finley.

In the words of co-host Andrés, “Food is powerful because it has a history that no other profession has behind it. The Boston Tea Party was a great revolution ignited by food. The salt march led by Gandhi created the freedom of an entire nation. Food can and does change the world, and that’s what gives it such unbelievable power.

And now more than ever, it is critical to recognize that food — how we grow it, sell it, cook it, and eat it — is as important as any other issue we are facing, one that is vitally connected to our lives. From culture and energy, to art, science, the economy, national security, the environment, and health, everything is connected through food, and we need to start giving it the attention it deserves.”

L-R: L.A. Kitchen’s Robert Egger, World Central Kitchen’s José Andrés.

Chef Andrés went beyond the mere sustainability and distribution of of agricultural products to address one very large and unruly elephant in the room: immigration. If you ate this evening in America, whether you cooked your own meal or had someone prepare it for you, it’s a virtual certainty that an undocumented immigrant worker was instrumental in some portion of the chain that stretched from the farm to your table. This is a moral issue, a political issue, a social issue, an economic issue, and a human rights issue that will take contributions from all sides of the debate and all points along the political spectrum to resolve, because our present system is, in a word, untenable.

But the spirit in the room was enthusiastic, upbeat, and hopeful. As the great philosopher John Lennon once observed, “There’s nothing you can do that can’t be done.” All you need is love. Well, maybe not all you need, but it’s a good place to start.

Soupe de la Semaine: Duck Egg Drop Soup

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Soup is good food.

Let me say this right up front: working with lemongrass is a pain in the ass. When I discover pieces of it in tom kha gai, it’s always like tasty little bits of indigestible wood, and I never have a graceful way of disposing of them. In theory, you can pound it into paste, but since I don’t have a four-ton press hanging about, I haven’t done that. I may try chopping it up and popping it in the Vita-Mixer with a little liquid to see if I can get something useful, and when that happens, I will share the consequences, even it it results in having to replace the Vita-Mixer. That said, lemongrass tastes so good, it’s worth the effort.

Today, I decided to throw about a dozen stalks and three liters of filtered water into the Instant Pot® and make, in essence, lemongrass broth. It was almost like a tea; fairly aromatic, but somewhat insubstantial, so I threw in some Better Than Bouillon stock paste for good measure. A couple of recent impulse purchases meant that I had a dozen duck eggs and a gigantic bag of Chinese leeks laying about, so I went improv in a big way. I’ve always liked egg drop soup, so I thought I’d try my hand at it. Simple simple simple.

The first chore was to clean the lemongrass, which had a fair amount of residual dirt, and then chop off the bits that weren’t going to be useful. The New York Times food section website has an excellent video on just how to do that. I did not bruise the lemongrass first, figuring that there was no need to leave any of those aromatic oils on my butcher block; the Instant Pot®’s pressure cooking function was adequate to force them into the broth. 30 minutes of high pressure with a natural release was just fine, as I was in the midst of doing other stuff at the time. Yay for multitasking, especially when a machine takes on half the tasks.

After the lemongrass broth was complete, I added the Better Than Bouillon stock paste to give the broth some heft, and added a little potato starch for thickening. The Chinese leeks are actually more similar to garlic chives than traditional leeks in taste and texture, and a quick clean and chop rendered them soup-ready. For the finale, a couple of duck eggs (or chicken eggs, if that’s what you have) pulled it all together. I could easily have gone more complex with spices or seasonings, but the stock paste brought sufficient salt into the equation, and I wanted to let the rest of the ingredients speak for themselves. A tablespoon or two of fish sauce would have been a welcome addition on some other day, and you’re welcome to play with your own mix. I can even imagine a place for some five spice powder or star anise as potential components, but on this day in this place, I opted for simplicity and it tasted fresh and good.

The technique for “dropping the egg” is pretty straightforward. whisk a couple of eggs in a Pyrex® measuring cup, then whisk a couple of ladles of the hot broth into the eggs. At that point, you can drizzle the egg-broth mixture into the hot soup a bit at a time as you stir the soup. Voila: egg threads. Done and done. I served it in bowls because it was hot and needed the surface area to cool a bit, but mugs are fine serving vessels as well.

Duck Egg Drop Soup
serves 8-12 as a starter

Tiny for leeks, aren’t they?

INGREDIENTS
3.5 liters / 15 cups water
12 stalks lemongrass, cleaned and halved (see above for technique)
3 tablespoons / 60 g Better Than Bouillon stock base
2 cups / 200 g Chinese leeks, chopped (green onions or garlic chives or leeks can be substituted)
2 duck or chicken eggs
2 tablespoons / 20 g potato starch (or corn starch)

DIRECTIONS
Clean and chop lemongrass (see video for technique). Add to Instant Pot® with 3.5 liters / 15 cups water. Turn lever on lid to “Sealing” (rather than “Venting”) and press the “Soup” button, adjusting the time to 30 minutes if necessary. When cycle is done, allow to depressurize naturally or turn lever to “Venting,” depending on your time constraints. Remove lemongrass stalks and add stock base and chopped Chinese leeks. Turn Instant Pot® off, then press the “Saute” button to heat the soup base. Whisk together potato starch and a small amount of stock (approximately 125 ml / ½ cup) to form a slurry; gradually add another 125 ml / ½ cup of stock while whisking, then add the thickened stock to the Instant Pot® container.

Crack two eggs into a Pyrex® measuring cup or other bowl, then whisk in about 250 ml / 1 cup of hot broth, stirring constantly. Drizzle that mixture into the Instant Pot® container, stirring constantly, so the egg becomes threadlike. Turn Instant Pot® off (or set to warming mode), and serve.

Curried Chickpea Smash [Vegan]

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It takes all my will to keep from eating it directly from the bowl.

Total dishes dirtied in the course of making this recipe: 1. [Plus five utensils: the can opener, potato masher, knife, fork, and measuring spoon. Oh, and I had to clean off the cutting board that lives on top of the right-hand sink.] That in itself gives this recipe a warm place in my heart.

Big ups to Jessica Prescott, from whose book Vegan Goodness: Delicious Plant-Based Recipes That Can Be Enjoyed Everyday this recipe was adapted. Further thanks to Deb Lindsey and Joe Yonan of the Washington Post, the former for making it look appetizing enough to try, and the latter for testing the recipe so I could goof with it in my own kitchen.

This takes literally about 10 minutes to pull together, even if your knife skills are as poor as mine, and it packs a wallop, taste-wise. Also, if you prefer to make this with garbanzo beans rather than chickpeas, they are an acceptable substitute.*

Curried Chickpea Smash
makes four sandwiches

INGREDIENTS

    1½ cups (one 15-ounce / 425 g can) chickpeas, drained (save the aquafaba!) and rinsed
    Flesh of 1 large ripe avocado, mashed
    2 tsp. / 10 ml extra-virgin olive oil
    2 tablespoons / 30 ml fresh lemon juice, or more as needed
    ¼-½ cup / 40-75 g finely minced red onion
    4 baby dill pickles, finely chopped (about ½ cup / 71.5 g)
    ¼-½ cup / 15-25 g finely chopped fresh cilantro/coriander (or fresh parsley)
    2 tablespoons / 13 g curry powder
    ½ tsp. / 3 g kosher or sea salt, or more to taste
    ½ tsp. / 1 g finely ground black pepper, or more to taste
    About ½ cup / 115 g lightly packed baby spinach leaves
    4 hamburger-bun-size rolls (or 8 slices of bread), toasted; or several slices of pita bread, cut into wedges for dipping

[NOTE: The amount of onion and/or coriander can vary widely according to taste. I like mine with a little more kick, which is why I go to the high end of the recommendation. Also, I use twice as much curry powder as was in the original recipe, I think partly due to my palate and the fact that my jar of curry powder has a little age on it and may have mellowed. To me, the main bar to clear is finding the right bread-to-filling ratio. If the bun is too big relative to its surface area (like a slider bun), you’ll have too much bread. On the other hand, if you toast regular sandwich bread, you need to go a little light on the filling for structure’s sake. Believe me, it’s a fun problem to have to work out.]

Next time, homemade bread.

DIRECTIONS

Combine the chickpeas, oil, and lemon juice in a medium bowl or flat bottomed storage container such as the one pictured at top. Smash with a potato masher or fork until fairly chunky (try to leave no chickpea whole). Stir in the avocado, minced onion, pickles, cilantro/coriander, curry powder, salt, and pepper. [If you are using this as a dip for pita, chop the spinach and mix it in; otherwise, reserve it for the sandwich building, directions to follow.] Taste, and adjust spices as needed (I often add more lemon juice and/or olive oil to keep it from being too dry, especially if I’m using it as a dip rather than a sandwich filling).

If you’re not using this as a dip for pita bread, place a few baby spinach leaves on the bottom halves of the toasted rolls (or bread) and top with the chickpea salad. Top with the remaining halves of the rolls/bread, and slice in half if the resulting sandwich seems unwieldy.

*Chickpeas and garbanzo beans are the same thing. That was a joke.

Soupe de la Semaine: Green Posole Soup [Vegan] [Instant Pot® recipe]

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This could actually be seriously vintage posole.

It is possible that I made soup the other evening with posole that’s older than Ariana Grande. As you can tell from the packaging, marks from the inner lining’s adhesive have bled through the external paper bag, and the very top (which had not been exposed to light) is a great deal lighter than the rest of the bag. To the best of my recollection, I’ve been to Santa Fe only a couple of times in the last 30 years: once in 1990, on my honeymoon; and once in 2015, to see the Santa Fe Opera’s excellent production of Donizetti’s La fille du régiment. I’m sure I didn’t buy this bag of posole on the latter trip. When the bride said that it was probably from 1990, I was gobsmacked. That would have meant it survived two cross-country moves, both of which took place in the previous millennium. Oy.

That said, it was really tasty soup. Full marks to The Chile Shop in Santa Fe (which is still in business) for the quality and durability of their products.

The word “posole” (or “pozole”) originates in the Nahuatl language, and is possibly derived either from “posolli” (or “pozolli”) which is alleged to mean “frothy” or “foamy.” Or it could come from the Nahuatl word “potzonti,” meaning “to boil or bubble.” It apparently used to be called “tlacatlaolli,” which is said to mean “threshed men corn.” But hey, I don’t speak Nahuatl, so I’m sort of agnostic on the issue. It is further alleged that human flesh was a key ingredient in the original recipe (although some have been less eager to embrace the description in Fray Bernardino de Sahagún’s twelve-volume 16th century masterpiece, Historia general de las cosas de nueva España, also known as The Florentine Codex). I expect that very few modern butcher shops cater to the cannibal crowd, so as long as we’re going inauthentic, why not jump to a vegan version?

The central ingredient, of course, is cacahuazintle, or hominy corn. [Q:”Hominy corn?” A:”About a pound’s worth.” FX:rimshot.] Much like the Mexican flag, the soup comes in three colours: red, white, and green. I chose green, basically a riff off the version found on the 10th Kitchen website, based upon ingredients at hand and my culinary aesthetic (which included trying to make it fairly quickly).

Green Posole Soup
Makes approximately 14 cups / 3½ liters

INGREDIENTS
1 pound / 500 g dried white hominy (or two large cans pre-soaked) [25 oz. / 708 g per can]
1 large white onion, sliced thin lengthwise into strips
6-8 cloves garlic, peeled and chopped
1 tsp. / 1 g dried Mexican oregano
1 bottle (23 oz. / 652 g) crushed tomatillos OR 1½ pounds / 700 g tomatillos, husks removed, rinsed
1 can (7 oz. / 198 g) diced green chiles (or 1-3 diced serrano chiles)
1 big bunch fresh cilantro/coriander, finely minced
2 tablespoons / 30 ml olive oil (or other vegetable oil)
½ cup / 65 g pepitas (optional)
8 cups / 64 oz. / 2 liters water or vegetable stock (Better Than Bouillon enhanced my stock)
Salt to taste

Soaking the dried hominy. When you pour the water into the center of the pot after you’ve added the corn, it looks like this. Cool.

DIRECTIONS

If you are using dried hominy, it’s best to rinse it off and soak it overnight. [That in itself makes a good case for buying canned hominy, which must be drained and rinsed before being added to the mix.] In either case, drain the soaked hominy and leave it in the strainer.

In the Instant Pot® interior container, add onion, olive oil, Mexican oregano, and a generous pinch of salt. Set Instant Pot® to “Sauté” function, and sweat onions, stirring occasionally, until softened; it’s okay if they get a little brown. Add chopped garlic and sauté for another minute or two, then press the “Keep Warm/Cancel” button.

If you are using whole tomatillos and chiles, you should pop them in a food processor with a little bit of water and the cilantro; chop until fairly smooth and add to the Instant Pot® container. Otherwise, just mince the cilantro and dump it in the Instant Pot® container with the crushed tomatillos and diced canned chiles. Add the hominy and stock (and pepitas, if you are using them). Close the Instant Pot®, and set the vent on the lid to “Sealing.” Then press the “Soup” button, making sure that the pressure is set to high.

Here is where paths diverge in the woods. IF you are using the canned hominy, set the time for 12 minutes, and allow pressure to release naturally when done, unless you’re in a huge hurry. IF you are using the dried and soaked hominy, set the time for 35 minutes, and allow pressure to release naturally when done, unless you’re in a huge hurry (in which case you should have used the canned hominy in the first place). [NOTE: Because my hominy apparently dated to the Mesozoic, it was still a little more al dente than I would have liked at the 35 minute mark. I replaced the lid and added another 15 minutes of cooking time. Still not quite there. So I replaced the lid again and added another 15 minutes of cooking time. Perfect. The lesson here is not to use hominy that was dried before the first web browser was invented.]

Yummy goodness that tastes better than it looks, I promise. I’m a way better cook than food stylist.

Soupe de la Semaine: Vegetable & Rice Soup [Instant Pot® recipe] [Vegan optional]

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Please, anything but this.

This soup was borne out of a need to use up a bunch of celery before it went south. [Seems like I make a lot of “necessity” soups.] Being an enterprising lad, I Googled “celery soup,” and got about 1.83 bazillion recipes for Cream of Celery Soup. I don’t want to demean the good folks whose soup provided Andy Warhol such a rich vein to mine for his art, but the cream of celery soup of my youth was possibly the worst-period-soup-period-ever. It was always the last can in the cupboard, and was only ever served out of dire necessity. To be fair, I think the only reason my mom kept any in the first place was so that it could be used as a sauce for some sort of ’60s casserole that has mercifully and permanently gone out of fashion. Fortunately, my Google Fu skills are strong, and I eventually landed on what appeared to be a terrific recipe by Martha Rose Shulman of the NY Times. It was modified to fit my ingredients, but it’s fairly faithful to the original.

Stop me if I’m sounding like a broken record here, but if there are two things I could ever want you to take away from this blog, they are these:

    1) You can do this. Goodness knows, I’m no chef. But I can make a tasty meal; that’s all anyone ever asks from an amateur.
    2) A recipe is a roadmap. There’s always more than one route to your destination. And, failing that, there are always other destinations.

Perhaps the two most delightful aspects to this recipe are 1) you don’t have to pre-cook the rice (a few minutes at pressure in the Instant Pot® does the job); and 2) you can make it vegan simply by removing the Parmesan cheese. If you can operate a knife, a spoon, a can opener, and a measuring cup, you can make this. You don’t even really need an Instant Pot®. It just will take longer on the stove (probably about 45 minutes to an hour of simmering, depending on how quickly your rice cooks up).

Doesn’t that look like a bowl full of healthy goodness? And we haven’t even added the tomatoes or the stock yet.

Vegetable & Rice Soup
Makes approximately 16 cups / 4 liters

INGREDIENTS
6 celery stalks / 400 g, diced
1/2 red cabbage / 400 g, shredded
1 medium onion, chopped
1 medium carrot, diced
1 bell pepper, de-seeded and diced (I used 6 mini peppers instead)
6 garlic cloves, minced
Salt (preferably kosher) and pepper (preferably ground white) to taste
1 cup / 180 g uncooked rice (I used brown basmati)
3 tbsp. / 45 ml extra virgin olive oil (spring for some good oil!)
1 28-ounce / 794 g can chopped tomatoes, with liquid
1 1/2 quarts / 1.5 liters water or vegetable stock (Better Than Bouillon enhanced my stock)
2 tbsp. / 50 g tomato paste
1 teaspoon / 4 g dried thyme
2 tbsp. / 3 g dried parsley flakes (or 1 tbsp. / 4 g fresh parsley)
A small (50 g / 1.75 oz.) Parmesan rind
Celery leaves for garnish (optional)
Freshly grated Parmesan cheese for serving (optional)

DIRECTIONS
Chop up celery, cabbage, onion, carrot, bell pepper, and garlic cloves; place in Instant Pot® container. Sprinkle salt and pepper over vegetables and stir. Add olive oil and uncooked rice to container. Set Instant Pot® to “Sauté” and sweat vegetables, stirring occasionally, for about 10-15 minutes, until they soften a bit. Add chopped tomatoes, vegetable stock, tomato paste, thyme, parsley, and Parmesan rind (if desired — omit for vegan version). Mix briefly with spoon or spatula. Turn Instant Pot® to “Keep Warm / Cancel,” which will end the sauté function.

Place lid on Instant Pot®, making sure vent is turned toward “Sealing” rather than “Venting.” Press “Soup” button, making sure pressure is on “High.” Set timer for 16 minutes. Go answer some email or vacuum your front room.

When timer goes off, allow Instant Pot® to decompress naturally, or at least for 10 minutes, before carefully switching vent from “Sealing” to “Venting.” Remove lid, and adjust spices as necessary (soup will be hot). Ladle directly into bowls or mugs and garnish with celery leaves and/or grated Parmesan (omit latter for vegan version).

To borrow a phrase, “Mmmm-mmmm good.”

More than Bacon, Egg, & Cheese : Coconut Curry Soba Noodle Egg Bites [Instant Pot® recipe]

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Doesn’t take much to send me down the rabbit hole.

I’ve been goofing around with the Starbucks®-style egg bites for a bit now (as you can see here and here), and I’ve had some fun exploring sort of vaguely North American/Mediterranean variations on the theme commercially available at everyone’s favourite coffee charrers.

But why not move away from the tried-and-true cheese-and-egg model? How about something vaguely Caribbean? Or Eastern European? Or South Asian? The worst that could happen is the wasteful expenditure of some time, a few eggs, and my interest in “improving” on the already terrific.

Hard to get much more authentic than a coconut curry sauce marked “Product of Canada.”

I’d like to say I made my own coconut curry sauce for this recipe, but I’d be lying. It was totally an impulse thing, given that the local mercado had several bottles on markdown to $1.49 USD. [The total outlay for this recipe came to less than $14.00 USD, since both the sauce and the mushrooms were on special. I paid extra — like 25 cents per egg extra — for humanely-farmed eggs, but I think it’s worth it. For the first seven bites, it costs out at $4.00 per two-egg-bite serving, a fairly modest savings from the commercial version, especially when one adds in one’s time. But I still have sauce, mushrooms, eggs, herbs, and noodles left over for another batch and change, so the cost per serving going forward plummets way further, to $2.00; if I get some more coconut curry sauce, it goes even lower. Not too shabby.]

Soba, awaiting the warm embrace of sauce, eggs, herbs, and fungus.

I’m pretty sure you don’t just happen to have 5 ounces (or 150 g) of cooked soba noodles lying about, so allow me to offer you an option for the rest of the soba noodles you’re likely to cook in order to make this recipe. [This No Spoon Necessary blog’s recipe was the inspiration for last night’s dinner, but since the bride and I are ovo-lacto vegetarians until Lent’s end, I had to mess with it a bit. That’s another post for another day.] Also, this version is dairy-free, unlike most other egg bite recipes.


INGREDIENTS

4 eggs
5 oz. / 150 g cooked soba noodles (I flavoured the noodle cooking water with fresh ginger, lemongrass, makrut lime leaves, and tamari sauce)
10 tbsp. / 150 ml coconut curry sauce
4-5 small mushrooms, chopped
3 tbsp. / 18 g chopped green onions (2 or 3 shallots, just to make it easy)
3 tbsp. / 9 g chopped cilantro
2 scant pinches salt
olive oil or, even better, coconut oil to coat the molds
2 cups / ½ liter tap water for Instant Pot®
aluminum foil

Fungus and greens sweating it out.

DIRECTIONS
If your leftover soba noodles are in the fridge, put the ones you’re using for the recipe in a bowl with 4 tbsp. / 60 ml of the coconut curry sauce and let them sit overnight, or at least for a couple of hours; they’ll soak up the flavour. If you’re making the noodles expressly for this recipe, take the still-warm drained noodles and pop them in the bowl with the curry sauce and let them sit for as long as you can; overnight is best. In fact, I made both the soba noodles and the mushroom/cilantro/scallion combo the night before, because the timing worked out for me.

Oil egg bite tray, distribute soba noodles evenly into each cup and set aside. Chop mushrooms, green onion, and cilantro, place in a small frying pan with 1 tsp. / 5 ml oil (coconut, olive, or neutral), 2 tbsp. / 30 ml of the coconut curry sauce and the first pinch of salt; cook until soft and mushrooms have given up their liquor. Set aside to cool. [You can do this the night before if you want, and allow them to soak up the curry sauce flavour in the fridge.] In a medium size bowl, whisk the eggs, the remaining 4 tbsp. / 60 ml curry sauce, and second pinch of salt together until smooth. Fold in the cilantro, green onions, and mushrooms. Spoon mixture evenly into oiled cups in the egg tray. Add the water to the Instant Pot® container. Cover the egg tray loosely with aluminum foil, place it on the Instant Pot® steaming trivet, and lower it into the Instant Pot®. Set to “Steam” for 8 minutes at high pressure, making sure that the vent is set to “Sealing” rather than “Venting.” When timer goes off, wait four or five minutes (or more, if you desire), and flip vent from “Sealing” to “Venting.” Remove egg bites and allow them to cool for a few minutes before serving, or store in refrigerator up to five days. Reheat one or two at a time in the microwave for 30-40 seconds on “High” and serve.

Ribbons of soba in egg bites that bear a disturbing similarity to what are euphemistically known as “bull fries.”

Los cojones del toro. There’s a little something you can’t unsee.

The Return of Be a Star and Save the Bucks — Breakfast Egg Bites [No Instant Pot® Needed Version]

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The so-called Balneo Mariæ, as seen in “The Newe Jewell of Health,” 1576. The one we’re going to use is a little simpler to operate.

In the wake of my recent post about trying to duplicate the Starbucks® sous vide egg bites in an Instant Pot®, a couple of things happened that occasioned this revisit. 1) The bride said I’d gotten the origin story all wrong (she recalls it as having happened this past summer when we were headed out of the Denver metro area on the way to South Dakota in a rented monster truck, and she’s right, as per usual); and 2) my pal Sharon asked via Facebook (and hence via the bride, as I’m still on my 60-day Facebook vacation) whether the recipe could be replicated without benefit of sous vide machine or Instant Pot®.

On the latter point, I had some experience with a technique that I was confident would point me in the right direction.

The low-tech version I’m about to describe has a lot in common with making oeufs en cocotte or, as they’re known in English-speaking countries, shirred eggs. In both of those recipes, though, the yolks are still quite liquid, which means they’re probably not the best option for food destined for on-highway consumption. Also, I wanted to mimic the approximate size of the Starbucks® bites, and all the cocottes (or ramekins) in our pantry are too large for a single-egg bite, unless you’re willing for it to be more puck-shaped than ovoid.

Now that I have you intrigued, frightened, or both, it’s time to introduce you to the delights of the hot water bath known as the bain-marie.

Ever wonder for whom the bain-marie was named? Take a guess: Marie Antoinette? Marie Curie? Marie Osmond? Wrong, wrong, wrong.

Maria the Jewess, chemist and process engineer.

Maria the Jewess (a/k/a Maria Prophetissima, Maria Hebræa, Miriam the Prophetess, and Maria of Alexandria, among others) is credited with creating the water bath process that bears her name. Although none of her manuscripts survive, she was cited by the Gnostic mystic Zosimos of Panopolis in the 4th century and the noted physician Arnaldus de Villa Nova in the 13th century for her accomplishments, which also are said to have included the invention of the alembic (an early still). And while Italian cookbook author Giuliano Bugialli is quoted as saying the device is actually named after a 16th century Florentine named Maria de’Cleofa, that seems to be a somewhat dubious claim, given the way earlier Villa Nova citation.

Yeah, great, but what does all this have to do with my eggs?

At sea level, the water in a bain-marie can’t exceed 212°F / 100°C, because it turns into steam. Duh. So the technique is often employed in the creation of cheesecakes, custards, and warm emulsions (such as Hollandaise sauce) that need to be cooked gently. One serious egg-cooking challenge is that the proteins in their whites and yolks coagulate (technically denature) at slightly different temperatures. Cook an egg too long (or hot), it gets rubbery like a Super Ball. Not long enough, and it comes out like a big yellow sneeze. The way these silicone pans are constructed, the bain-marie water can flow around almost all of the egg’s exterior, which makes them an efficient option (as opposed to ramekins or cocottes, whose thicker ceramic sides inhibit the transfer of heat).

Upside-down silicone egg tray.

My silicone tray holds seven servings of 75 ml / 5 tbsp. each, although you won’t want to fill each cup up to the tippy-top, since the egg mixture expands. [If you don’t have (or are not willing to purchase) a silicone egg tray, but you have ramekins/cocottes, by all means give this recipe from the FatLossFoodies blog a shot. I haven’t tried it personally, but it looks legit; read the comments on it as well for some interesting insights.]

All the ingredients in this recipe came directly from the fridge, although over the course of being mixed together and awaiting the water to come to a boil (maybe 10-15 minutes total), I’m sure they warmed considerably. When I put them in the oven, I draped the top of the tray loosely with aluminum foil to prevent the egg bites’ tops from being exposed directly to the oven’s hotter ambient air, which could toughen their texture.

Chillaxin’ in the bain-marie.

I also changed up the recipe a bit from the one in the other post.

INGREDIENTS
4 eggs
2 tbsp. / 30 g sour cream (or crema Mexicana, Salvadoreña, Hondureña, or Centroamericana)
½ cup / 100 g tomato artichoke bruschetta mix
1 cup / 125 g grated cheese (I used queso de bufala from Spain, but any melty cheese works)
2 tbsp. / 11 g fresh basil, chopped
pinch pepper
olive oil or canola oil spray to coat the molds
6 cups / 1½ liters boiling tap water for bain-marie
aluminum foil

DIRECTIONS
Set water on to boil. Preheat oven to 300°F / 150°C. [Alternatively, you can put your bain-marie tray and the water — even warm tap water — in the oven as it heats, and let it all come to temp together. It will save you a pot, if not any huge amount of time.] Oil egg bite tray and set aside. Chop basil, grate cheese, and set aside. In a medium size bowl, whisk the eggs, sour cream, and tomato artichoke bruschetta mix together until smooth. Fold in the basil and grated cheese. Spoon mixture evenly into oiled cups in the egg tray. Sprinkle pepper evenly over egg cups. Add the boiling water to the bain-marie, if you haven’t already done so. Lower the egg tray (or ramekins/cocottes) into the bain-marie. Cover the egg tray loosely with aluminum foil, and cook for 50 minutes. Remove bain-marie from oven, remove egg tray from bain-marie (the easy, non-finger-burning method is to slide a spatula under the tray and lift it while balancing it against the potholder in your other hand), and then allow egg bites to cool for 10 minutes before unmolding. Eat immediately, or refrigerate in sealed container for up to five days. Reheat for 30 seconds on “high” in microwave.

Silky and seductive.

Be a Star and Save the Bucks — Breakfast Egg Bites [Instant Pot® recipe]

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Mmmmm. Eggy.

Even if you don’t follow my formula, you simply have to make these. They are so simple, so satisfying, so tasty, and so (at least potentially) wholesome that they tick off every box I could hope for in a recipe.

Here’s the backstory: A little over a year ago, the bride and I were driving from Northern California to our Los Angeles-area home. It’s about a five hour ride, punctuated by the standard gas and potty breaks, and we often fit in a snack somewhere during a pit stop. Independently, we concluded that fast food, while convenient, was just plain sad, and probably not all that good for us. So we left it behind and began to pack our own road chow. On one trip, though, our planning (read MY planning) was severely deficient, and we were left to the mercy of Interstate 5’s culinary jungle. To make matters more challenging, the bride was on a gluten-free kick, which diminished our already circumscribed choices by about 87.3%. As luck would have it, Starbucks (a popular American coffee-and-snack chain, for all you international readers) offered sous vide eggs with cheese and some sort of meat (Gruyere and bacon, as I recall, though there are several variants available now) on their menu. They were — are — delicious. And while I’m not gonna hate on Starbucks for their pricing strategy, let’s just say they were a tad more expensive than a McGutbomb.

Let them eat eggs: $4.45 USD. Less than Beluga, more than filet mignon.

But I digress. I came to praise Starbucks, not to bury it.

Even without a sous vide machine, you can make a very acceptable substitute in your Instant Pot®, and it’s so easy, it’s actually more work to write this down — and probably more even to read it — than to make the recipe.

One thing you’ll likely want is a silicone tray variously described as an egg bites mold or a baby food storage tray or some such. I purchased this pair of molds at Amazon, both because I wasn’t sure what would fit my cooker and because I wasn’t sure how big the finished eggs should be. In retrospect, given that I have an 8-qt. Instant Pot®, I probably should have gotten a pair of the larger trays. Live and learn. There’s nothing wrong in theory with mini-bites, even if I haven’t made them yet. While some folks recommend making these in tiny Mason jars, I think it’s a huge pain in the patootie, cleanup-wise. Egg just loves to weld itself to glass.

Here’s a down-and-dirty roadmap for the eggs I generally prepare for the bride to take to work. It’s super easy, endlessly modifiable, and produces a taste treat which, while not vegan, slides under the ovo-lacto vegetarian bar with ease. If that’s not a dealbreaker for you, the sky’s the limit. Anything you could put in an omelet you can put in these, from oysters to tortilla strips, so let your fancy run amok a bit. Pulled pork with BBQ sauce? Hot dog bites with Dijon mustard? Water chestnuts, scallions, and ginger? Why not? It probably goes without saying (except that I’m saying it now) that if you are concerned about cholesterol, you can modify this “recipe” by substituting egg whites for whole eggs.


Starbucks-style Egg Bites

Makes 7 egg-ish size servings

Cheese and cilantro and tomatoes, oh my.

INGREDIENTS
4 eggs
2 tbsp. / 30 g sour cream (or crema Mexicana, Salvadoreña, Hondureña, or Centroamericana)
1 cup / 125 g grated cheese (I used Monterey Jack) (and remember, this is not a packed cup)
3/4 cup / 40 g sun-dried tomatoes, chopped
3/4 cup / 25 g fresh cilantro, chopped
1 teaspoon / 2 g pimentón de la Vera
pinch salt
olive oil or canola oil spray to coat the molds
2 cups / 500 ml tap water for the Instant Pot®
aluminum foil

Covered egg tray ready for the steam bath.

DIRECTIONS
Oil egg bite tray and set aside. Chop tomatoes and cilantro, grate cheese, and set aside. In a medium size bowl, whisk the eggs, sour cream, pimentón de la Vera, and salt together until smooth. Fold in the cilantro, tomatoes, and cheese. Spoon mixture evenly into oiled cups in the egg tray. Add the water to the Instant Pot® container. Cover the egg tray loosely with aluminum foil, place it on the Instant Pot® steaming trivet, and lower it into the Instant Pot®. Set to “Steam” for 8 minutes at high pressure, making sure that the vent is set to “Sealing” rather than “Venting.”

Looks like this? You did it right.

When the timer beeps, you can either let the pressure release naturally or carefully move the vent from “Sealing” to “Venting,” making sure to keep your hands clear of the steam. Allow the bites to cool for a few minutes before eating, or put them in the fridge for future use.

Reheat one or two at a time in the microwave for 30 seconds on high and serve.

Incidentally, if you want to make multiple trays at a time, just stack them slightly offset to one another and go for it. I’m guessing you could fit a three-tray stack in the 8-qt. Instant Pot®, which would use up a dozen eggs. Because the bride and I are a duprass, we don’t really have much use for 21 egg bites at one go. Your mileage may vary.

Pro tip: My chef pal Stefhan Gordon turned me on to Vital Farms eggs, which are ethically raised. Of all the horror stories that my anti-omnivore friends trot out, few can compare with the way most commercial/industrial chickens are treated. To make matters worse, egg producers employ a dazzling variety of unregulated terms designed to fool consumers into thinking chickens are being treated better than they actually are. In Southern California, Vital Farms eggs are widely available at supermarkets, and they conform to the highest standards. Yeah, they are maybe a couple bucks more per dozen. But I’m willing — no, make that happy — to spend a quarter per egg to inject a little humanity into my breakfast. Do yourself and your avian friends a good deed, and have a care about sourcing your eggs.