Tag: Make ahead

Tofu and Wakame Miso Soup

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There are countless variations of miso soup, and this is the one you’ll find most commonly on Japanese restaurant menus. It’s also among the easiest to make – the whole thing really only takes ten minutes. As simple as it is, though, make sure you have good fresh dashi stock on hand to really bring out the soup’s umami-laden flavor.

Tofu and Wakame Miso Soup

Ingredients:

1 inch piece konbu (dried kelp)
1 handful katsuo-bushi (dried bonito flakes)
1/2 cake silken tofu, cut into 3/4-inch pieces
1 teaspoon dried wakame seaweed, reconstituted and roughly chopped
1 green onion, thinly sliced
2 tablespoons miso

1. To make the dashi, soak konbu in a pot, in 1/2 cup of of cold water for 30 minutes. Heat up slowly until bubbles form in water. Remove konbu just before the water boils. Add in 1 more cup of water to bring down the overall temperature. Throw in the handful of katsuo-bushi and bring to boil for just a moment. Take pot off heat, and let the katsuo-bushi sit for 1 more minute, then filter through a sieve.

2. Pour the dashi stock into a medium cooking pot and bring to a boil over medium heat. Add the tofu and wakame seaweed, and remove from the heat before coming to a boil. Add the miso gradually into the soup while softening with some stock and dissolving with the back of a spoon. Add the green onions and ladle into individual serving bowls.

Coconut Tapioca Pudding

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The first time I cooked with tapioca pearls a few years ago, I ended up with a giant mess. I was trying to recreate boba tea, and I overcooked the small, translucent spheres and the whole thing dissolved into a gelatinous blob that adhered itself to the pot. After that experience, I stayed away from tapioca pearls – until now.

When I came across this recipe for a cool, tropical tapioca pudding first published in Sunset Magazine, and by the Bay Area’s very own Tim Luym, no less, I knew I had to give tapioca a second chance. Luym is the former executive chef of Poleng Lounge, a fun, street-food centered Filipino restaurant that’s no longer around, but I’d met Luym at an Anthony Bourdain book release a few years ago and his super friendly vibe and his amazing use of Southeast Asian flavors made an impression on me.

But I digress. Back to the tapioca. Thankfully, this dish turned out to be really easy to make. Just keep an eye on the tapioca pearls as they boil and take care not to overcook them. Use small, white pearls, not the larger, dark ones that you typically see in boba tea. I topped this pudding with toasted coconut, mango, and grass jelly, but lychees, kiwi, or pineapple will work just as well.

Mother's Day sushi brunch

Ingredients:

1/3 cup small pearl tapioca
1 can (14 oz.) coconut milk
1 cup milk
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 cup toasted coconut flakes
1 mango, chopped
1/3 can grass jelly, drained and chopped

Preparation

1. In a saucepan, cook tapioca in 2 quarts boiling water until only slightly chewy to the bite, 5 to 8 minutes. Pour through a fine strainer.

2. Meanwhile, in another saucepan over medium heat, warm the coconut milk, milk, sugar, and vanilla, until steaming, 6 to 8 minutes.

3. Stir drained tapioca into vanilla mixture. Cook, stirring often, until tapioca pearls are clear and just tender, 3 to 6 minutes.

4. Let pudding cool, then chill, stirring occasionally, at least 1 1/4 hours. Stir in more milk if pudding seems too thick.

5. Spoon pudding into glasses or small bowls. Top with toasted coconut and fresh fruit.

Spicy Pickled Okra

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It’s dead in the middle of winter and there are no fresh okra at the market these days. Or so I thought. They’re around, albeit pricier than usual, and who knows where they came from, but I found them at the store last week and this recipe immediately came to mind. If you know me, you know I love pickles and I love okra too, so this condiment-slash-side dish is just perfect.

These are probably better pickled during the summer months, when okra are actually in season, but making these garlicy spears now is fine if you’re craving a taste of summer. Just make sure to use fresh, not frozen okra. They’re excellent alongside sandwiches or as a cocktail garnish. Oh, and straight out of the jar works too.

Spicy Pickled Okra

Ingredients:

1 1/2 pounds okra
4 garlic cloves
2 cups cider vinegar
1 3/4 cups water
3 tablespoons sugar
1 1/2 tablespoons kosher salt
1 1/2 tablespoons mustard seeds
1 teaspoon crushed red pepper

1. Divide okra and garlic evenly among 2 (2-pint) jars.

2. Combine vinegar and remaining ingredients in a saucepan; bring to a boil. Cook 1 minute or until sugar dissolves. Remove from heat; let stand 5 minutes. Carefully pour vinegar mixture into jars, leaving about 1/4 inch at top. Seal jars; refrigerate at least 3 days and up to 1 month before serving.

Classic Lasagna

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I don’t know how else to put it: this lasagna is epic. There are a million iterations of lasagna: mushroom, bechamel, spinach, pesto – I could go on forever. This lasagna recipe is more traditional but be forewarned: it’s really hearty. It contains beef and sausage; ricotta, mozzarella, and Parmesan, for starters. It may be time-consuming to make, but it’s worth it. Plus, it makes enough servings to just about feed an army. (Well, a small army at least.)

Lasagna

2 tablespoons extra-virgin olive oil
1 pound ground beef
4 teaspoons minced garlic
1/2 teaspoon dried oregano
1/4 teaspoon dried red pepper flakes
2 tablespoons tomato paste
2 28-ounce cans Italian peeled tomatoes, chopped, juices reserved
1 28-ounce can tomato puree
2 cups chicken broth
2 bay leaves
6 thyme sprigs, tied together with kitchen string
pinch of sugar
salt and pepper
1 pound Italian sausage, casings removed
2 pounds ricotta cheese
1/4 cup finely chopped flat-leaf parsley
1 tablespoons dried basil
1/2 cup grated Parmesan cheese
1 pound packaged mozzarella, shredded
1 egg, beaten
1 package dried lasagna noodles

1. In a large saucepan, heat the olive oil until shimmering. Add the beef and cook over moderately high heat, breaking up the meat into large chunks, until no pink remains. Add the garlic, oregano and crushed red pepper and cook until fragrant. Stir in the tomato paste and cook until the meat is coated. Add the tomatoes and their juices and the tomato puree along with the chicken broth, bay leaves, thyme and sugar. Season with salt and pepper and bring to a boil. Simmer over moderate heat, stirring occasionally, until thickened and reduced to 7 cups, about 1 1/2 hours. Remove the bay leaves and thyme sprigs.

2. Meanwhile, heat a large skillet. Add the sausage meat in large pieces and cook over moderately high heat until browned and just cooked through, about 10 minutes. Crumble into 1/2-inch pieces with back of wooden cooking spoon as sausage is cooking. Drain the sausage and set aside.

3. In a large bowl, combine the ricotta with the parsley, basil and 1/4 cup of the Parmesan. Add two-thirds of the shredded mozzarella and season with salt and pepper. Beat in the egg.

4. Cook the lasagna noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain the noodles and rinse under cold water.

5. Preheat the oven to 375 degrees. Spread 3/4 cup of the sauce in the bottom of a large glass or ceramic baking dish. Line the dish with 4 overlapping noodles. Spread one-third of the ricotta mixture over the noodles, then top with one-third of the sausage, 1 cup of the sauce and another 4 noodles. Repeat the layering two more times with the remaining ricotta, sausage and another 2 cups of sauce. Top with 4 noodles and cover with remaining sauce. Toss the remaining 1 cup of mozzarella with the remaining 1/4 cup of Parmesan and sprinkle over the lasagna.

6. Bake the lasagna for about 45 minutes, or until the top is golden and crisp around the edges and the filling is bubbling. Let the lasagna rest for 20 minutes before serving.

Braised Bamboo Shoots and Mushrooms

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Mushrooms and bamboo shoots are both common ingredients in Sichuanese cooking, which is known primarily for its fiery, bold flavors. This healthy vegetable dish is much more mellow than the spicy Sichuan dishes you may be accustomed to seeing on Chinese restaurant menus, but it’s just as satisfying.

This has become one of my favorite side dishes to make when I’m cooking a Chinese meal, since it’s easy to prepare and I’m a big fan of mushrooms. It reheats well too so it’s especially ideal for making ahead of time.

Braised Bamboo Shoots and Mushrooms

Ingredients:

12 dried shiitake mushrooms
1 15-ounce can bamboo shoots (preferably tips), drained and rinsed
1/2 cup chicken broth
1/4 cup water
2 tablespoons oyster-flavored sauce
2 tablespoons soy sauce
1 teaspoon chili garlic sauce
1 teaspoon brown sugar
1/2 pound white button mushrooms
1 tablespoon vegetable oil
2 cloves garlic, crushed
2 slices ginger, crushed
1/4 pound snow peas, trimmed
1 teaspoon cornstarch dissolved in 1 tablespoon water

1. Soak shiitake mushrooms in warm water to cover until softened, about 15 minutes; drain. Slice caps in half. Slice bamboo shoots lengthwise. Combine chicken broth, water, oyster-flavored sauce, soy sauce, chili garlic sauce, and brown sugar in a bowl; set aside.

2. Place a large saucepan over high heat until hot. Add oil, swirling to coat sides. Add garlic and ginger; cook, stirring, until fragrant, about 15 seconds. Add shiitake mushrooms, bamboo shoots, and button mushrooms; stir-fry for 1 minute. Add sauce and bring to a boil.

3. Reduce heat to low, cover, and simmer for 10 minutes. Add snow peas and cook until crisp-tender, about 1 minute. Add cornstarch solution and cook, stirring until sauce boils and thickens, about 1 minute.