Category: Recipes (Page 39 of 55)

Chef Robert Danhi’s Thai Hot and Sour Soup

September 4, 2010 / / 0 Comments

Southeast Asian food holds a special place our hearts (especially the soups). We are lucky enough this week to have discovered a Chef who enjoys SE Asian food even more than we do, Robert Danhi.  Robert is an expert SE Asian cuisine  having written an award winning cookbook and leading culinary tours to the region. Try his Thai Hot & Sour Soup (Tom Yum Goong) and learn more about his adventures on his website.

Ingredients

  • 2 lbs. medium shrimp – head on
  • 1 T. Vegetable oil
  • 2 t. Thai Chili Jam (nahm prik pow)
  • 1 t. minced cilantro roots
  • 4-6 thai bird chilies, stems removed, split in half lengthwise
  • 8 cups water or broth (seafood or chicken)
  • 6 stalks lemongrass, trimmed, slice on diagonal into 3 inch lengths and lightly bruised with a blunt object
  • 3 slices galangal, sliced 1/8 in. thick
  • 10 Kaffir lime leaves, bruised
  • 2 plum or roma tomatoes, cut into 1 in. chunks
  • ½ can straw mushrooms, drained, halved
  • ¼ c. fish sauce
  • 1/3 cup lime juice
  • ¼ cup cilantro leaves 

Click here to download Robert’s guide on cutting lemongrass

Peel shrimp, reserving and quickly rinsing the heads and shells, leaving tail attached; de-vein the shrimp and refrigerate. Heat oil in 4 qt. saucepan or wok over high heat; add shrimp heads and shells. Cook, stirring constantly, cook for 1 minute.  Add chili paste, chilies, cilantro stems and water; bring to a boil, and then lower to simmer for 10 minutes.  Stain into a new pot. Add lemongrass, galangal and lime leaves; simmer 5 minutes. Add shrimp, tomatoes, mushrooms, and fish sauce.  Bring back to a simmer; cook 30 seconds, until shrimp are just ocoked.  Remove from heat. Taste and adjust seasoning with fish sauce and lime juice.  Place cilantro leeves into bowls, and then ladle soup over them; serve immediately.

For more fanstastic Soup of the Week recipes, click here.

 

About Chef Robert Danhi

Robert Danhi’s culinary career ignited when he met his wife while taking cooking classes at El Camino Community College. After taking a trip to her homeland in Malaysia, Robert’s passion for all things Southeast Asian exploded. Inspired to expand his gastronomic foundation, Robert entered the Culinary Institute of America (CIA) in New York. By 1995, Robert was the manager of the Bristol Farms Cooking School and then  moved into the position as Executive Chef Instructor and Director of Education at the Southern California School of Culinary Arts. In 1999, Robert returned as a faculty member at the CIA. Robert founded Chef Danhi & Co in 2005, a consulting firm that works with food manufacturers, restaurants, educational organizations, and professional associations. Three years later, he founded Mortar & Press, a multimedia group that produces culinary infused content including Robert’s James Beard Nominated cookbook, Southeast Asian Flavors—Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia, & Singapore. When Robert is not busy in the kitchen, he enjoys traveling Southeast Asia, riding his bike along the Pacific Coast, surfing, listening to music, and spending time with his wife, Esther. Check out Robert’s website here.

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College Man’s Potato Bacon and Beer Soup from Peter Cromey

August 28, 2010 / / 0 Comments

Peter is a culinary student at the International Culinary Institute Schools at the Art Institute of Phoenix.  When our topic on the radio show was beer, we needed a soup to complement it. Where else do you go but to a college man (with a culinary background).

Ingredients

  • 1/2 pounds chopped bacon
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped leeks
  • 12 oz chicken stock
  • 1/2 pound potatoes, peeled and cubed
  • 1 pound shredded American cheese
  • 1/4 cups milk
  • 1 bottle of your favorite craft/micro beer

Directions
1. In a large sauce pan sauté bacon over med high heat. Take bacon out and strain excess grease.(if you want to add more bacon the better it gets)
2. Using the bacon grease sauté the onions, leeks, and celery till translucent.
3. Add chicken stock and potatoes to pan. Bring to boil for 5 – 10 min and simmer for 30 min or till potatoes are tender.
4. Add bacon and cheese a little at a time till fully melted. (if you would like to add more cheese go right ahead)
5. Add milk and beer till smooth. Simmer for 10 minutes stir occasionally.
6. Garnish with potato strings and bacon pieces

 Click Here for More Soups of the Week

About Peter

Peter Cromey is originally from Forest Park, IL which is a small suburb of Chicago. While he has been in Phoenix, AZ for 3.5 years and attending the Art Institute for three quarters, his heart is in Chicago. He says that he enjoys everything about cooking.

 

Capistrano’s Breakin’ Bread: Focaccia

August 26, 2010 / / 0 Comments

by Emily King

For all their foibles, we have to give credit to the ancient Romans! In addition to revising the Greek political model of democracy, they created aqueducts (the inspiration behind modern plumbing), and the design-technology to create arches (where would McDonald’s be without them?).  Fashionistas should be grateful to the Romans for the sandals that were “so-in” this year, and foodies everywhere are indebted to the ancient Romans for contributing Focaccia, the yeasted flatbread that has penetrated the bread-loving communities of America.

To be fair, it is likely that the basic recipe for Focaccia was a regional recipe that was popular among many emerging Mediterranean cultures, but for simplicity’s sake, we’ll give most of the credit to the Romans since they christened it.

The name, Focaccia, is a derivative of the Latin word “focus” which means “fireplace.” The Romans cooked the bread on the hearth of a fire on a strong, earthenware tile. Focaccia gets its characteristically uneven-looking surface from the “dotting” or formation of shallow wells in the unbaked dough that the baker must make to keep the bread from forming large bubbles during the baking process. After the bread has finished baking, it is traditional to brush olive oil across the surface of the bread to preserve its moisture and improve its flavor.

Naturally, as the Romans expanded their empire, they influenced the beliefs, politics, and cultures of other nations.  Not surprisingly, these other nations held onto the tradition of making Focaccia bread. The French call it “fougasse” while the Spanish refer to it as “hogaza.” In fact, the Spanish in turn took the bread to Argentina where they started their small colony in the early 16th century. Modern Argentineans re-named the bread “fugazza” and use it as the base of their version of pizza.

As bread-making became less of a necessity and more of an art, bakers all over the world began to add savory and sweet toppings to focaccia to create the gorgeous varieties that we see in bakeries, stores, and restaurants today. Rosemary, sage, garlic, cheeses, olives, and onions are all common savory toppings. Sweet versions are less prominent in the United States, but include honey, dried fruits, baking spices, sugar, and citrus zest.

The versatility of Focaccia is one of the best things about this bread. You can dip it in infused oil, go the way of the Argentineans and make your own fluffy pizza, or make a fantastic grilled sandwich.  Whatever you do, make sure you get a good-quality loaf so you can enjoy this bread to the fullest. We can vouch for Capistrano’s Focaccia bread which comes in tomato-herb, tomato-Parmesan, and regular Parmesan varieties.

Visit Capistrano’s Wholesale Bakery online by clicking here.

Click Here to read more Breakin’ Bread Features

Or, in Arizona, Capistrano’s artisan breads are available at Vincent’s Saturday Market on Camelback when it is open, at Holsum Outlets, and now at Luci’s Healthy Marketplace. Here are the locations.

  • Apache Junction – 10107 E. Apache Trail
  • Casa Grande – 823 N. Pinal
  • Chandler – 7275 W. Detroit
  • Peoria – 9210 W. Peoria
  • Tucson – 2801 S. 4th Avenue
  • Luci’s Healthy Marketplace -1590 East Bethany Home Road, Phoenix

 

Healthy Recipe: Katie Haarala’s Lentil & Spinach Soup

August 21, 2010 / / 0 Comments

Katie Haarala is as much a part of Into the Soup as anyone, yet we have never actually met her face-to-face because she lives in the great white north (weird how the world works in the internet age). Katie is a key contributor to our Health & Wellness section giving us great advice on how food works to help us live a better life. Here is a soup from Katie that does just that.

Ingredients:

  • ½ cup lentils
  • 2 tablespoons vegetable oil
  • 1 leek, chopped
  • 1 celery stalk, chopped
  • 1 lb. 5 oz. potatoes, chopped
  • 4 cups vegetable stock
  • 9 oz. fresh spinach

 Directions:

  1. Put the lentils in a saucepan.  Cover with water and bring to the boil, reduce the heat and simmer for 20 minutes, or until tender.  Drain
  2. Heat the oil in a large saucepan.  Cook the leek, onion and celery for 5 minutes, or until softened.  Add the potato and cook, stirring frequently, for 10 minutes.  Add the vegetable stock and bring to a boil.  Reduce the heat and simmer, covered, for 20 minutes, or until the potato is tender.
  3. Remove the stalks from the spinach, wash the leaves well, add to the soup and cook for 1-2 minutes.  Let the soup cool for a couple of minutes, then puree in a food processor or blender.  Return to the pan, add the lentils and reheat gently before serving.

This is a great soup and I make it rather frequently due to its rich source of nutrients and fiber, low calorie content, and delicious flavor! Bon Appetit!

Katie

For more great Soups, Click Here

To read more of Katie’s Health & Wellness Advice on intotheSoup.comClick Here

About Katie

Kate Paige Haarala is a registered dietitian (R.D.) from Minnesota who has an undying passion for nutrition education and helping others incorporate healthy dishes into their daily menu.  She graduated from Concordia College in Moorhead, MN with a Bachelor of Arts degree in Food, Nutrition & Dietetics along with a Bachelor of Arts degree in Exercise Science. You can catch more of Katie on her blog by clicking here.

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The ABC’s of Healthy Eating

August 20, 2010 / / 0 Comments

by Katie Haarala

There is a lot of advice out there on eating healthy and it can be really confusing. But there some basic rules that apply. If you remember nothing else, these ABC’s will set you on the path to a healthier lifestyle.

The ABC’s

A. WATER! Water is your body’s principal chemical component and makes up about 60 percent of your body weight. The Institute of Medicine advises that men consume roughly 3 liters / 13 cups of total beverages a day and women consume 2.2 liters /about 9 cups of total beverages a day. Every system in your body depends on water. Skip the soda and sweetened beverages as your body does not recognize them as calories.

B. Fiber also known as roughage or bulk, includes all parts of plant foods that your body can’t digest or absorb. It is the key to feeling fuller for longer, regularity, less bloat, and reduces your risk of chronic disease, specifically colon cancer. There are two general classifications of fiber.

  1. Insoluble Fiber: This type of fiber promotes the movement of material through your digestive system, so it can be of benefit to those who struggle with constipation. Whole-wheat flour, wheat bran, nuts and many vegetables are good sources of insoluble fiber.
  2. Soluble Fiber: This type of fiber dissolves in water to form a gel-like material. It can help lower blood cholesterol and glucose levels. Soluble fiber is found in oats, peas, beans, apples, citrus fruits, carrots, barley and psyllium.

C. Eat Your Colors. Fruits and veggies are vital to great health (but, you knew that didn’t you). Be wary of health claims saying you should only consume one kind.  Consume every kind as they each have different and vital nutrients. Make sure to always have a fruit or vegetable at every meal and snack. Vegetables are often relegated to the side of the plate, but they can easily stand alone or even become the featured food. Try new ways of serving up the four or more daily servings of vegetables recommended by the Mayo Clinic Healthy Weight Pyramid (Click here to find 10 ways to make vegetables a main dish).

D. Get Moving! Even if weight loss isn’t your goal, regular activity has been shown to improve cognitive function, blood sugar levels and improve overall health.  Take the stairs, park at the back of the lot. In general, 30 minutes of physical activity a day is a minimum. If you want to lose weight or grow stamina, increase your activity to meet goals. If 30 minutes at a time seems like to much, think of ways to break it down and try 10-minute periods of activity throughout the day. Some can be quite fun… like walking your dog (what were you thinkin’?)

E. Remeber the concept of Nutrient Density.  Make sure you are getting a nutritional 1-2-punch for the calories you are taking in, energy that is dense in nutrients that will help us stay energized and healthy. As general rule, the closer a food is to its original state (or the less processed it is) the more of its nutritional content is retained. A good example is whole wheat vs. white bread. On the surface and even on the Nutrient Facts chart, they may not seem all that different, but calorie for calorie, 100% whole wheat is more nutrient dense. For more on 100% whole wheat check out this article in Breakin’ Bread – click here.

 

The Mayo Clinic website is a good source for trustworthy information… click here to check it out.

Get more Health & Wellness advice from intotheSoup.com by Clicking Here.

 

About Katie

Kate Paige Haarala is a registered dietitian (R.D.) from Minnesota who has an undying passion for nutrition education and helping others incorporate healthy dishes into their daily menu.  She graduated from Concordia College in Moorhead, MN with a Bachelor of Arts degree in Food, Nutrition & Dietetics along with a Bachelor of Arts degree in Exercise Science. You can catch more of Katie on her blog by clicking here.

 

A.      WATER! Skip the soda and sweetened beverages as your body does not recognize them as calories. 

B.      Fiber is they key to: feeling fuller for longer, regularity, less bloat, and reduces your risk of chronic disease, specifically colon cancer.

C.      Eat your colors.  Fruits and veggies are vital to great health.  Be wary of health claims saying you should only consume one kind.  Consume every kind as they each have different and vital nutrients.  –Make sure to always have a fruit or vegetable at every meal and snack J

a.       Will discuss fresh vs. frozen vs. canned

D.     Make sure you’re moving! Even if weight loss isn’t your goal, regular activity has been shown to improve cognitive function, blood sugar levels and improve overall health.  Take the stairs, park at the back of the lot!

E.      And remember the idea of nutrient density.  Make sure you are getting a nutritional 1-2-punch for the calories you are taking in, energy that is dense in nutrients that will help us stay energized and healthy!

Food Trends: Black Garlic, Fusion Delight

August 19, 2010 / / 0 Comments

by Chef Larry Canepa

When chefs rediscovered the joy of roasted garlic, we explored all kinds of new combinations. We roasted garlic with olive oil and found the bitter taste and lingering acid was gone. Now, with black garlic we discover a new ingredient with an intense, savory sweetness, faintly reminiscent of truffles. These dark, rather ugly but super tasty bulbs with a syrupy, melt-in-your-mouth consistency are the latest “it” ingredient in chef’s kitchens.

Black garlic is produced through an arguably ancient technique that is entirely natural. There is a lot of myth surrounding its origin going back to ancient Taoism, but the modern process stems from Korea in 2004. Put simply, it is aged approximately 45 days in a controlled environment of constant temperature and humidity. When garlic undergoes this fermentation it develops a unique color, a concentrated flavor, and a jelly-like texture.

The essence of unami, black garlic provides that amazing “fifth” taste, following sweet, salty, bitter and sour. It is sweet meets savory; a perfect mix of molasses-like richness and tangy garlic undertones; a simple food with a wonderfully complex flavor. Like a beautiful aged Pinot Noir from Burgundy or Old Vines Zinfandel from Central Coast, there is a so much flavor in every bite of black garlic, the time spent is definitely worth the wait.

Garlic is considered quite healthy because it is full of antioxidants, and black garlic even healthier. Apparently, the fermentation process enhances the production S-Allylcysteine, which is said to inhibit cancer cell proliferation, and increases polyphenol content, which could reduce the risk of cardiovascular disease. These benefits may explain the legends that consuming black garlic leads to immortality (though the manufacturers do not promise that). Still, it is all but odorless, so it may not keep the vampires away.

Black garlic is extremely versatile. Used in a rich risotto, it raises the intensity of the dish. It is a natural for beef and lamb and for savory foods with mushrooms.  With black garlic, everything takes on an intense, earthy and mysterious flavor.

Pairing black garlic with wine is easy. It can stand up to light, crisp whites or deep, intense reds. But for me, it calls for a bright, soft, fruity and refreshing Dolcetto from Piedmonte or a crisp, aromatic Torrentes from Argentine. Try an upscale grilled cheese sandwich with smoked Gouda and a little smear of black garlic and a glass of Gewürztraminer. Pure fusion delight!

 

About Larry

Chef Larry Canepa brings  30 years of Food and Wine experience to today’s adult culinary learners. He has worked in the Food & Wine business as Chef, caterer, sommelier and Food and Wine educator. He has taught culinary and restaurant operation classes at the International Culinary School at the Art Institute of Phoenix and Le Cordon Bleu, Scottsdale. His experiences include management and operation of free-standing restaurants, hotels and resorts. Chef Larry Canepa owned and operated the full service catering business, Dinner at Eight for 10 years in the Valley, specializing in intimate private dining and wine seminars. Larry Canepa has conducted seminars and lectures on coffee, tea, wine, etiquette, cooking and service for students, adults, continuing education classes and charitable organizations.

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