The Taste of Home: Potato Soup

          Whenever my mom stirs together this creamy kettle of warmth, nothing that was ever upsetting me has any affect. The subtle heat of chili flakes and the cool milky broth melt with the comforting potatoes and one seeps into calm contentment.

So for the recipe:

Potato Soup
serves 6-8

• 2-2 1/2 lbs of potatoes (Yukon golds are fab but your standard Idaho will work too), sliced into 1/2 in cubes
• 3 or more large stalks of celery, cleaned and chopped
• 1/2 -1 large onion diced
• 2 cups of milk
• Red pepper flakes and/or garlic chili paste
• salt and pepper
• olive oil

1. Saute the onions in olive oil until almost clear in a Dutch oven or large pot, add celery and saute.
2. Next, add the potatoes and enough water to cover. Complete with a dash of salt, pepper and red pepper flakes. Leave on medium heat with the lid off until the potatoes are cooked through.
3. Once the potatoes are done, pour in the milk and garlic chili paste to taste. Bring back to heat and serve.
*optional* garnish with arugula and some whole wheat toast

3 very easy steps to heaven in a dish :)

Oh Dear...

Hello? Hello? Is anyone still reading?
Its been over a month since our last food adventure...I'm truly and heart-felt-ly apologetic.
And now the greatest food day of the year, Thanksgiving, has past me by. I did not present any such recipe for an eager Foodie to experiment with over the holiday BUT it is never to late, hopefully. I will be posting some Left-Over Recipes and, because I am celebrating another Thanksgiving today, perhaps you could still be interested in some dessert recipes??? Huh, Yeah? Never to late for dessert in my opinion and it is still fall, so why not enjoy pumpkin and other delicacies while we can.

So a "what's coming up next" list: comforting winter soup, pumpkin desserts of a variety, and the epitome of fall vegetables dressing/stuffing main dish meal.

Please don't give up on me yet!

Fish Phyllo

I don't care how you pronounce it, phyllo is one of the most delicious delicacies. With a dash of olive oil the pale dough is transformed into gold with a momentary visit from oven. Layers of flaking crisp-ness complement so many flavors and, in this case, fish. My parents invented this dish and many may be confused with the fish of choice, Basa, huh? Basa, related but no the same as the swai, originated in the rivers of Vietnam. A white fleshed catfish of pure wonder. It may be my favorite food of the sea. So light and wholesome with an engrossing melt in your mouth flavor. Tis the fish for all those who think they do not like fish. (and on a totally random note, it is apparently the mascot of Thailand)

Fish in Phyllo
set oven to 400 degrees Fahrenheit

note: To warn you this recipe may be a little unclear, this is due to the surprising thickness of the phyllo we purchased. So for this recipe I called for a "rustic" thick phyllo, but if all you can find is thin you should use multiple layers.

• 2 medium fillets of Basa (or Swai, which seems to be very common in the grocery store now a days and has the same flavors of Basa) (if you're not a fish person, chicken works just as well)
• Salt and Pepper
• Lemon zest
• Red pepper flakes
• Rustic style/thicker phyllo (see note)
• 1/4 cup olive oil and a brush

Begin by cutting the fillets (with a heavy duty knife) while frozen into thirds or so. Pair up any tinier pieces into a serving you feel is justified.

Lay out a piece of phyllo, brush with olive oil everywhere (don't be frightened of oil, its important to create colour along with flavor). Add a serving of fish (or chicken) season with salt, pepper, red pepper and zest.

Take one side of phyllo, fold it over the fish and lightly olive oil (to insure the other fold sticks). Fold the other side and olive oil the edges you will fold next. Place on a cookie sheet folded side down. Repeat for however many serving you have.

Bake in the oven for 10 minutes, or until bottom is golden. Flip the fish over and bake until the other side is also crisp. Serve with sauteed zucchini, yellow squash, arugula salad (see past posting) or what ever strikes you as being fabulous. Enjoy.

A little history on phyllo (for anyone uber curious):

Phyllo first appeared in central Asia, near the of areas Mongolia and Siberia. Though not as thin as today's later phyllo doughs, it was an unleavened sheet commonly folded. Composed of water, flour and a small amount of oil, the real work comes in making it so thin. Continuous folding and rolling depicts the process until the the dough reaches the ultimate thinness. Phyllo is seen in many nation's food history, from Greece and Bulgaria to Egypt and Turkey.

I'm Still Here!

*knock knock knock* Is anyone out there? Well either way, empty space, cramped apartment, suburbia, if someone is reading this, I'm still posting :). I have just been at a stunt lately as for what to cook. Homework weighs heavy and I have no good excuse to create something new in the kitchen, BUT, inspiration has struck me again and more recipes are on there way so be prepared, be excited, be eager!

Egg Addiction...first step is acceptance

If any one's reading, I was just curious your favorite accompaniment to eggs is? how you like them? etc.

I adore over easy eggs. The center silently bursts, the warm golden yolk deluges across the plate and melts me into a puddle of joy. Mushrooms and eggs are like bffs. They complement each other so grandly. Sometimes eggs have an affair with caramelized onions, almost as delicious, they meld together beautifully. When this trio converges, pure and simple magic, ymmmmmm.

So here is what I made the other day: Cut some fingerling potatoes into thin discs, goldened then up on the skillet and sauteed mushrooms with onion. I then cooked some frozen spinach with red pepper flakes and placed the delicate over-easy egg on top.

So please, comment and share your magic egg dishes (ps check out my Gourmet Egg Muffin recipe too)

The secret to Curry....

We ventured to one of our last trips to the Farmer's Market (frowny face). School is weighing heavy on my schedule and life running away from the carefree daze of summer.
On this last adventure to the market, prices were high and tomatoes were scarce but determined to reap the benefits of the escapade we found some key wonders: sharp bitter Arugula, green and purple string beans, stunning-ly yellow sweet corn, spaghetti squash, delicate little potatoes and creamy Gouda goat cheese (more for my parents then for me).

On this day I finally ventured into my Bon Appetit magazine and was inspired by this recipe: http://www.bonappetit.com/recipes/2010/09/summer_vegetable_ragout_with_exotic_curry_sauce

I was thrilled, I could use some of our over abundance of zucchini and yellow squash, almost everything we got at market, our nice curry power-wait...no carrot juice...what if...yes...it could work....The secret to a grand curry:

 that's right baby food.

Okay so the recipe:

• 1 onion, chopped
• 1 carrot, peeled and cubed chuck-il-ly
• 1 stalk lemon grass, cut into large pieces so you can remove before serving
• 1 tbsp diced fresh ginger (more or less)
• 1 diced green apple (something more tart than sweet), diced
• 1 1/2 tbsp curry powder (Madras is a good quality)
• Not quite a tbsp of flour and oil (for a rue)
• 3 jars pure carrot baby food, plus additional water to get everything our of jar

Saute the onion and carrot with some olive oil until onion is almost clear, add ginger, lemon grass and green apple. Cook until carrot tender. Saute curry powder and then add oil and flour, stir. Add baby food and water, bring to a boil and simmer until the sauce is thick. Set aside.

Now the veggies:

• 1 medium-Small zucchini, diced chunky
• 1 medium-small yellow squash, diced chunky
• 1 medium-small eggplant, diced chunky
• 1 cup of frozen corn
• 1 cup or so green beans
• 1/2 16oz can garbanzo beans 

In another pan, heat the oil and saute the squash, zucchini and eggplant. Add corn and beans, cook until tender. Add chickpeas.

Combine sauce and veggie saute in one pan and bring back to a simmer.

Serve with a garnish of arugula and basil (the basil is a must, sooooo awesome!)

The combination of flavors is so abundantly thrilling, the sauce is a great standard to come back to and make curries with what ever veg is available for the season. I think in the winter I'll do a sweet potatoes curry.....*melting into a puddle of joyous*

Asian Food is the Ultimate!

Right here, right now, I am admitting to you all, I am an Asian food junkie. Acceptance is the first step... but I am not planning on giving up this addiction, sorry its way to scrumptious.
So to feed my hunger, we made a Stir-fry with pot stickers for dinner. We used deep purple bitter cabbage, crisp bean sprouts, earthy mushrooms, delicate green peas, crunchy carrots, the powers of garlic and magical ginger........................pardon me, my mouth was watering.

Cabbage Stir-Fry with Pot Stickers
serves 4-6

• 1/2 of a purple onion, diced
• 2 large heads of garlic
• 1 tbsp diced fresh ginger
• 1 cup of match-stick baby carrots
• Some mushrooms (optional, we had some from the market we needed to use)
• 1/2 a medium purple cabbage, sliced into ribbons
• 1 cup bean sprouts
• 1 cup frozen peas
• Sauce (recipe below)
• Desired amount of frozen pot stickers (we use Ling Ling)

Prepare your pot stickers according to the package and keep in the oven on warm while you prepare the stir-fry.

Heat a wok or large skillet with some oil over high heat. Sauteing the onions until clear and add the ginger along with the garlic. Cook until the garlic has a slight gold colour (if you begin to experience to much sticking to the point of burning, add water/ adjust heat).

If using mushrooms, add them now and saute until golden.Now add the carrots, allow them to stir-fry until they are tender yet still retain bite/snap. 

Next the cabbage and bean sprouts go in, cover the pot with a lid at this point until the cabbage has slightly wilted down (a few minutes). Lastly stir in your peas and sauce (recipe below). Cover and wait a few moments for the sauce to thicken and the peas/cabbage are cooked through.

Serve with pot-stickers and a cilantro garnish.

Sauce

 Mix the following:

• 
  
  1/4 cup soy sauce
• 
  
  Garlic Chili Paste (to taste) (Huey Fong Chili Garlic Sauce 8 Oz)
• 
  
  Pepper (to taste)
• 
  
  Scarce dribble of toasted sesame oil (this is very strong to be careful)