Chinese New Year-Dan Dan Noodle Soup & Gift

Chinese New Year, Lunar New Year, or Spring Festival is the most important of the traditional Chinese holidays. It is commonly called "Lunar New Year", because it is based on the lunisolar Chinese calendar. The festival traditionally begins on the first day of the first month in the Chinese calendar and ends on the 15th; this day is called Lantern Festival.

Chinese New Year is the longest and most important festivity in the Chinese Lunar Calendar. The origin of Chinese New Year is itself centuries old and gains significance because of several myths and traditions. Ancient Chinese New Year is a reflection on how the people behaved and what they believed in the most.

This year is specially important in our house because is the year of the TIGER. My husband was born the year of the Tiger. Tiger year is traditionally associated with massive changes and social upheaval. Therefore, 2010 is very likely to be a volatile one both on the world scene, as well as on a personal level. The horoscopes say (for those of you who believe in that sort of thing) that those compatible with the Tiger — the Dragon (ME) and the Horse in particular — may also find 2010's erratic circumstances inspiring them to ever bolder action, and ultimate success. With that I hope you have a GREAT TIGER YEAR!!!

I almost forgot...For a few months now I've been wanting to get new self scraping paddle attachment for my Kitchen Aid mixer and couple of days ago my LOVELY HUSBAND surprised me with one. I was so excited I had to tell my friend about it...She listen and said that I act as if he's given me diamonds...LOL Is there anything better than a man who listens to his wife's needs and wants??? I'll take him over diamonds any day!!!



Dan-Dan Noodle Soup



* 1/2 cup sesame seeds, toasted
* 4 tablespoons toasted sesame oil, plus more for serving
* 1 tablespoon plus 1/2 teaspoon sugar
* Kosher salt
* 2 half-sour dill pickles
* 1 clove garlic, minced
* 1 tablespoon minced peeled ginger
* 4 scallions, finely chopped
* 3 tablespoons soy sauce
* 1 1/4 cups low-sodium chicken broth or stock
* 8 ounces ground pork
* 3 tablespoons vegetable oil
* 2 to 4 teaspoons Chinese chili oil, plus more for serving
* 2 teaspoons balsamic vinegar
* 9 ounces dried Chinese egg noodles
* 1 medium head bok choy, sliced crosswise

Directions

Bring a pot of water to a boil. Pulse the sesame seeds in a mini food processor with 2 tablespoons sesame oil, 1 tablespoon sugar and 1/4 teaspoon salt until powdery; set aside.

Prepare the stir-fry: Quarter, seed and finely dice the pickles and put in a bowl. In another bowl, mix the garlic, ginger, scallions, 1/2 teaspoon salt and the remaining 1/2 teaspoon sugar. Mix 1 tablespoon soy sauce and the broth in a third bowl. Mix the pork with 1 tablespoon soy sauce and 1/2 teaspoon salt in another bowl. Place the four bowls by the stove.

Place a large skillet over high heat. Add 2 tablespoons vegetable oil, then the pork, breaking it up with a wooden spoon, until cooked but not dry, 4 minutes. Transfer the meat to a bowl and toss with the remaining 1 tablespoon soy sauce.

Add the remaining 1 tablespoon vegetable oil to the skillet; stir-fry the pickles for 1 minute. Add the garlic mixture and fry 30 seconds. Add the broth and boil until reduced by half, 4 minutes. Divide the broth among bowls and drizzle with the chili oil and vinegar.

Meanwhile, add the noodles and bok choy to the boiling water and cook until just tender, 2 minutes. Drain and toss with the remaining 2 tablespoons sesame oil. Season with salt, then divide among the bowls. Top with pork and sprinkle with sesame powder. Serve with more sesame and chili oil.

Daring Cooks Challenge-Vietnamese Chicken Pho

This month's DC challenge is hosted by Jaden from Steamy Kitchen. She choose the Vietnamese Chicken Pho and another additional recipe of Sweet Wontons. I didn't get a chance to make sweet wontons.

The soup is fabulous! There is something very comforting about it. My husband and daughter loved it and requested I make it again. It is a keeper in my kitchen!!!



For the Chicken Pho Broth:

- 2 tablespoons whole coriander seeds
- 4 whole cloves
- 2 whole star anise
- 2 quarts (2 liters/8 cups/64 fluid ounces) store-bought or homemade chicken stock
- 1 whole chicken breast (bone in or boneless)
- 1/2 onion
- 7.5 cm chunk of ginger, sliced and smashed with side of knife
- 1 to 2 tablespoons sugar
- 1 to 2 tablespoons fish sauce
- 500 grams dried rice noodles (about 6 mm wide)

Accompaniments:

- 2 cups (200 grams) bean sprouts, washed and tails pinched off
- fresh cilantro (coriander) tops (leaves and tender stems)
- 1/2 cup (50 grams) shaved red onions
- 1/2 lime, cut into 4 wedges
- Sriracha chili sauce
- Hoisin sauce
- Sliced fresh chili peppers of your choice

To make the Chicken Pho Broth: heat a frying pan over medium heat. Add the coriander seeds, cloves and star anise and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices to avoid burning. In a large pot, add all the ingredients (including the toasted spices) and bring to a boil. Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.
Use tongs to remove the chicken breasts and shred the meat with your fingers, discarding the bone if you have used bone-in breasts. Taste the broth and add more fish sauce or sugar, if needed. Strain the broth and discard the solids.
Prepare the noodles as per directions on the package.
Ladle the broth into bowls. Then divide the shredded chicken breast and the soft noodles evenly into each bowl. Have the accompaniments spread out on the table. Each person can customize their own bowl with these ingredients.

Note: Use same spices as listed in the chicken Pho recipe for pork, seafood and vegetarian/vegan variations. The beef variation lists it’s unique spices in the recipe.

As I did only part of this month's challenge I encourage you to check blogs of my fellow Daring Cooks and see what they've made. You can find them here.

Bon appétit!

Barefoot Bloggers- Cheddar Corn Chowder

This week's Barefoot Blogger selection is Cheddar Corn Chowder and was chosen by Jill Of My Next Life

Jill chose Ina's Corn Chowder recipe. I think it's a perfect Fall soup and I've made it often through the years. I love the combination of the corn, potatoes, sharp cheddar and bacon! It is one of my go to recipes on a cold fall or winter nights.


Here it is:

Cheddar Corn Chowder
Copyright, 1999, The Barefoot Contessa Cookbook, All rights reserved

Ingredients:

8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
8 ounces sharp white cheddar cheese, grated


Directions:

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

Accident, TLC & Broccoli, Red Pepper, and Cheddar Chowder

This soup is my week's contribution to Soup Sundays-- Deb at Kahaka Kitchen's weekly blog group where you can submit your posting for a soup, soup-like meal, salad and sandwiches. Click here for more information.


On Tuesday afternoon I got a call from my daughter's school and was told that she was hurt... She apparently was pushed by one of her classmates and fell on her face...For a moment my heart stopped because when she was 19 months old she fell in the same manner and knocked out her front tooth and the other 6 were loose. Thankfully we were able to save the loose teeth back then and not having to do a root canals on all of them. When I was told that she fell and hit her face I feared that she lost more teeth, but I was assured that only ONE of her teeth was loose and her lip was badly cut. I understand that they do not want me to panic but what's with: " She is OK now, she has a badly cut & bruised lip and one tooth is loose but you do not have to pick her up now" What the #$@@$$%? Let me tell you, when I went to get her (right after I got a call) she looked like she was in a head on collision with a wall, her tooth was the least of my worries...her lips looked so bad I thought she will need stitches for sure. I immediately took her to see a doctor, who couldn't tell if we will be able to save the tooth, her lip did not need stitches but she was put on antibiotic to prevent infection. I have to take her to see the dentist after her lip will heal enough so they can take x-rays and determine if the front tooth can be saved. The only cancellation is that she is 4 years old and those are baby teeth. Here is a picture of Olivia missing one tooth already.



Since this incident she of course can't eat all the things that she normally would, so I have to be creative with what I serve her...It seems that soup is a good solution. Olivia loves cheddar-broccoli soup so I decided to make a variation of it for her. This recipe comes from Gourmet Magazine, December 2001 issue. It was a nice variation of the classic flavors. I liked the addition of red pepper and potato. It was a truly delightful soup! You will really love it if you are a fan of cheddar-broccoli.



* 1 small head broccoli (1/2 pound)
* 1 large boiling potato (1/2 pound)
* 1 large onion, chopped
* 1 red bell pepper, cut into 1/2-inch pieces
* l large garlic clove, finely chopped
* 2 tablespoons unsalted butter
* 1 teaspoon ground cumin
* 1 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 teaspoon dry mustard
* 2 tablespoons all-purpose flour
* 3/4 cup heavy cream
* 6 oz sharp Cheddar, coarsely grated (1 1/2 cups)

Discard tough lower third of broccoli stem. Peel remaining stem and finely chop. Cut remaining broccoli into very small (1-inch) florets. Cook florets in a large pot of boiling salted water until just tender, 2 to 3 minutes. Transfer with a slotted spoon to a bowl of ice water to stop cooking, then drain. Reserve 3 cups cooking water for chowder.

Peel potato and cut into 1/2-inch cubes. Cook potato, onion, bell pepper, broccoli stems, and garlic in butter in a 3- to 4-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, salt, pepper, and mustard and cook, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Add reserved cooking water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes. Stir in cream and cheese and cook, stirring, until cheese is melted, then season with salt and pepper.

Purée about 2 cups of chowder in a blender until smooth (use caution when blending hot liquids) and return to pot. Add florets and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes.

Gail's Fresh Tomato Basil Soup & Grilled Cheese

I love grilled cheese sandwiches...Whenever I do not know what to make for dinner I seem to gravitate toward some sort of grilled sandwich/panini. It generally is a glorified grilled cheese as I am a HUGE cheese lover. No grilled cheese would be complete without tomato soup. For many years I could not find a good and easy recipe for tomato soup, until my friend Ali given me her sister's recipe for a fresh tomato/basil soup. It is very easy and quick soup, rich in bright tomato and basil flavors. If you like tomato and basil combination this is a must try recipe. I hope you enjoy it as much as my family does. Thank you Ali & Gail for sharing!!!




Gail's Fresh Tomato & Basil Soup

3 TBS of butter
4 cloves of garlic, crushed
1/2 onion, chopped
28 oz can of crashed tomatoes
15 leaves of fresh basil (use more if you like the basil flavor)
1 can of chicken stock
1 tsp of sugar
cayenne pepper to taste
Salt to taste
1/2 cup of Heavy cream

Saute butter, garlic and onion till soft, put it in the blender, add basil and blend till smooth, add crashed tomatoes and blend till pureed. Return to pan and add chicken stock, season with cayenne pepper, salt and sugar. Heat just till boiling (do not boil)Add heavy cream, remove from heat and serve.

Serve alone or with your favorite grilled cheese sandwich.

Abundance of Broccoli

Somehow I've ended up with 5 lbs bag of broccoli florets...Don't ask me why or how, I'm sure I bought it in one of my "let's eat healthier" Costco trips and after using the first pound I did not know what to do with the rest. As I mentioned in my previous post, my mother in law is visiting and she likes EVERYTHING, I kid you not, there isn't a thing that I've ever saw her complaining about when it comes to food. I don't know where she puts it either, she has a fabulous figure and can eat anything she'd like...My point is that since she is in town I can cook anything at all especially things I generally stay away from because my hubby does not like it. Cheddar and broccoli soup is one of those things I would not cook just for the 3 of us but with MIL in town and 4 lbs of broccoli left in the fridge it was a natural choice.

I've never made a Cheddar Broccoli Soup before and wanted a good recipe...I turn to my friend Vikki who has a lot of experience in the kitchen and is an expert on a lot of different dishes. She had great suggestions but I ultimately made a mish-mash of different recipes to create Sylwia's Original.



3 tablespoons butter, room temperature
3 pounds fresh broccoli
1 large onion, chopped
1 carrot, chopped
1 Celery chopped
Salt and freshly ground black pepper
4 cups low-sodium chicken broth
2 cups of water
1 cup of half and half
1 roasted red pepper (you can use more if you like roasted peppers)
2 cloves of garlic minced
2 cups of sharp cheddar cheese, shredded

Melt butter over medium-high heat. Add broccoli, onion, carrot, celery and garlic salt and pepper and saute until onion is translucent, about 5 minutes. Add the roasted red pepper chopped and cook for 1 minute. Add stock and bring to boil.

Simmer uncovered until broccoli is tender, about 15 minutes. Pour in half and half. Puree the soup. Add cheddar cheese, salt and pepper, to taste, and ENJOY!

The end result was very YUMMY and a hit with everybody including my Hubby and Olivia.