Toasted Garlic

“Shallots are for babies; Onions are for men; garlic is for heroes.”>>>unknown

Don’t you just love garlic?? Toasted garlic is a condiment that is used on everything from the Filipino dish Pancit, to the wonderful and addicting bread dipping oil at Johnny Carino’s. It’s flavorful, mild and can literally be used atop of almost any dish.

Make this easy condiment, let cool, place in an air tight container, and use it anytime you want to add great flavor!

Ingredients

8 cloves garlic
2 tbsp olive oil

Directions

Peel and mince the garlic. In a medium pan, warm the olive oil on medium-low heat. Once heated, add the garlic. Cook on med-low heat, stirring frequently until it reaches a golden color. Do not put the heat any higher, and make sure you stir it frequently,as the garlic can burn very easily. Once the garlic reaches the color you desire, remove and drain on a paper towel.
Use this to top anything from salad, pasta, asian dishes to your favorite take out pizza.
Place any extra in an air tight contanier and keep in the fridge.

Pancit Molo

Pancit Mojo is basically won ton soup with a Filipino spin.  I like it alot more than the usual won ton soup we’ve all grown to love.  It’s a staple in Philippine cuisine, and here is a version that I received years ago from a Filipina friend of mine. 

1 lb ground pork

1 lb ground beef

1 stalk celery, minced

1/2 carrot, minced (mince the whole carrot, half for the dumplings,the other half will be used in the broth)

1 tbsp patis (fish sauce)

salt and pepper to taste

25-30 wonton wrappers

Soup Base

vegetable oil, for sauteing

1 onion, sliced thinly

1 clove garlic, minced

2 tbsp pork and 2 tbsp beef (reserved from above)

1 stalk celery, sliced

the other half of the minced carrot

8 cups chicken broth

Soy Sauce

4 green onions, cut on the bias, 1 inch pieces

Directions

Filling

Before combining the ingredients, remove 2 tbsp of ground pork and 2 tbsp of ground beef and set aside.

In a large bowl, combine the remaining meats and the rest of the dumpling ingredients, salt and pepper to taste.

Put approx. 1 tbsp of the meat mixture in the center of each wonton wrapper and fold one flap to the middle.  On the flap on the opposite side of the one folded up, moisten with a little egg mixture.  (dip finger in egg mixture and moisten the flap) Fold that flap over on top of the other flap.  Fold over the 3rd flap and moisten the 4th flap with the egg mixture and fold over.  Once completed, the dumpling should resemble a little package…square shaped.  There is not traditional way of folding these dumplings (or won tons), if you have a way that fits for you, then use that version.  Just as long as they don’t open once placed in the broth.

Make sure you keep your dumplings covered as you make them.

Broth 

Heat the oil in a pot on medium heat.  Brown the onion and garlic until lightly golden.  Add the reserved ground pork and beef and brown.  Once the meat has browned (if the meat has rendered alot of fat, remove with a spoon before continuing), season with salt and pepper to taste.  Add the celery and carrots and cook for another 5 minutes.  Add the chicken stock and bring to a soft boil.  Add the soy sauce to taste and green onion. Gently add the dumplings to the broth one at a time. 

Let cook for 15 minutes. Re-season with pepper to taste if needed.

Thai Coconut Soup

This is restaurant quality soup people!!  The base of this recipe is something I found on the internetz a few years ago and have tweeked it and added to it to make it my own.  If you’ve ever ordered this at a Thai restaurant, then you know this soup is sweet with curry, and spicy.  Adjust the seasoning to suit your taste.  More curry, more spicy!!  Serve over Jasmine Rice.

If you have problems finding lemon grass, it’s easier to find lemon grass paste/gel.  Also, if the texture of the lemon grass disagrees with you, feel free to remove it before serving…but I like the cruch it adds!

Ingredients

1 tablespoon vegetable oil

1 onion, quartered

2 tablespoons grated fresh ginger

1 stalk lemon grass (white part only, whack it with the side of a butchers knife to release the flavor)  or if you can’t find lemon grass, use 2 tsp lemon grass paste

3 tsp red curry paste

4 cups chicken broth

3 tablespoons fish sauce

1 tablespoon light brown sugar

3(13.5 ounce) cans coconut milk 

1/2 pound fresh shiitake mushrooms, stems removed and sliced

3 green onions (scallions), green part, cut into 2 inch pieces

1 pound medium shrimp – peeled and deveined

3 tablespoons fresh lime juice

chopped fresh cilantro

1 lime, cut into wedges

Directions

Heat the oil in a large pot over medium heat. Add the onion and cook for about 2 minutes (you don’t want the onion to get too soft).  Add the ginger, lemongrass, and curry paste and cook for about 1 minute. Add the fish sauce and brown sugar and stir.  Add the chicken broth to the mixture; stir to incorporate.  Let simmer for about 20 minutes. Stir in the coconut milk , mushrooms and green onion; stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until they turn pink. Stir in the lime juice and serve.  To serve, garnish each bowl with cilantro and a wedge of lime on the side.

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French Onion Soup

I’ve always been a HUGE fan of French Onion Soup.  And when I acquired this recipe some years ago, it’s always been in somewhat of a regular rotation.  It’s got the perfect flavor, and as I always say, use this as is, or as a base and tweek it to make it your own. 

If you like French Onion Soup, try this recipe!!

Ingredients

1/2 cup unsalted butter

1 large Vidalia onion, 3/4 inch slices

5 spanish white onions, 3/4 inch slices 

4 (10.5 ounce) cans beef stock

2 tablespoons red wine 

1 tbsp Worcestershire sauce 

1/2 tsp dried thyme

salt and pepper to taste

4 slices French bread

1 clove garlic, sliced in half

4 slices provolone cheese

2 slices Swiss cheese, shredded

1/4 cup grated Parmesan cheese

Directions

Melt butter on medium-low heat. Add onions and continually stir until translucent.  Once translucent, add the wine and continue until the wine has cooked down and the onions have caramelized (this will take a while, but it should be low and slow to get the perfect caramelization), then transfer the onions to a large pot. 

Add beef stock, Worcestershire, and thyme. Season with salt and pepper, and simmer for 30 minutes.

Meanwhile, heat the oven broiler.  Line a cookie sheet with the french bread slices.  Place under the broiler and lightly brown, then flip over the bread and do the same to the other side.  After pulling the toast out of the oven, rub each piece of toast with the sliced garlic. 

Top each piece with a slice of provolone, and equal amounts of the swiss and parmesan cheeses.  

Ladle soup into oven safe serving bowls and place one slice of toast (topped with the cheeses) on top of each. Place the cookie sheet in the oven, and place the soup filled bowls on the cookie sheet. Broil in the oven until cheese bubbles and browns.

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Gumbo

There’s one thing about Gumbo that you should know.  There are so many versions, it’s utterly ridiculous. 

 

You can leave in or delete many of the ingredients below.  The roux (the shortening/flour mixture), is pretty much a staple in gumbo, but some people leave that out and use a tomato base.  I personally have never had a Gumbo with tomatoes, and I probably never will.  I know I said you can change things up, but I could never imagine making a gumbo with tomatoes.  My great grandmother, cajun as you can get, told me that a good gumbo should look like dirty mop water.  No, it doesn’t sound appetizing, but that’s pretty much the way it looks.  Now, back to the different ways to make gumbo.  The recipe below calls for a shortening/flour mix for the roux.  But many people use vegetable oil. Also, if you don’t want to use water, you can use shrimp stock, chicken stock, vegetable stock…  You can leave the chicken out, and substitute it for duck, rabbit, squirrel,  nutria, raccoons and opossums.  You can substitute the Blue Crab for Dungeness Crab (though don’t let my mom know you did that, cuz that’s not new orleans), you can use a different type of sausage (a more cajun one, or andouille).  Leave the oysters out if you want!   

The bottom line?  No two families make gumbo the same.   

But this is THE way my mom always makes her gumbo.

Serves 12-14

1 cup shortening
1 cup flour  (the flour and shortening combo make the roux.  add more roux to make your gumbo thicker, and less for a thinner gumbo)
1 large onion, chopped 
3 ribs celery, chopped 
1 green bell pepper, chopped
1 1/2 gallons water or chicken stock 
1 chicken, cut up 
1 lb smoked sausage, cut in 1/4 inch slices 
Salt, freshly ground black pepper and cayenne pepper to taste
2 bay leaves  
2 (8 oz) can oysters, with the water (boiled, not smoked)
3 pounds medium shrimp, peeled and deveined 
3 pounds blue crab, cracked down the middle 

Heat the shortening on medium high in a large cast iron skillet. Once melted add the flour and combine. Cook the roux, stirring constantly, to a dark peanut butter color. This takes quite a while, just go with it.
***disclaimer: roux needs to be stirred constantly, if you walk away for even a minute, it will burn. If this happens, throw it away and WASH YOUR SKILLET. Wiping it won’t do because the taste and smell will still be there***
When the roux reaches a color just a bit darker than peanut butter, add the vegetables, combine and continue cooking and stirring. (be careful not to spatter yourself when you add the veggies). When the vegetables are tender and the roux reaches the chocolate color, carefully transfer it to a heavy bottomed large pot. Add the water (or stock) and stir until the roux incorporates with the water. Add the chicken, seasonings and bay leaves. Simmer for about a 1/2 hour, then add the sausage.  Continue cooking for an additional 1/2 hour. BTW…it should have a stew like consistency.

Add the oysters, shrimp and crab about 10 minutes before serving.  Re-season with salt, pepper if needed
Serve in large soup or gumbo bowls over about 1/2 cup of cooked rice per serving.  Sprinkle a little gumbo file (fee-lay) on top before serving, if you so desire
Oh!! Don’t eat the bay leaves!!!

Italian Wedding Soup

This is one of my most favorite soups!! It’s so easy to prepare, and wonderful on a cool evening. Serve with a crusty Italian loaf.

Serves 4

Ingredients
Meatball Mix
1 onion, finely minced
1 clove garlic, finely minced
1/3 cup parsley, finely chopped
1/2 cup freshly grated parmesan
1/4 cup italian bread crumbs
1 egg
1/2 lb ground pork
1/2 lb ground beef
3/4 teaspoon salt
1/2 teaspoon black pepper

Soup Mix
10 cups chicken broth
2 cups beef broth
1 lb fresh spinach, cleaned and chopped
1 clove garlic, minced
2 eggs
3 tablespoons grated parmesan
kosher salt & freshly ground black pepper

Directions
Mix together the ingredients for the meatballs in a bowl. Shape the mixture in 3/4-1 inch balls. Set aside on wax paper or baking sheet.
For the soup, bring the broth to a soft boil. Add the meatballs, spinach and garlic, and let simmer for about 15 minutes. In a bowl, mix together the parmesan cheese and eggs. While gently stirring the soup, add the egg mixture. Season with salt, pepper if needed. Top with extra parmasan cheese when served.

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Cream of Crab Soup

This recipe is a variation of one that I found on the web a few years ago. It’s probably one of the best soups I’ve ever had. Enjoy with crusty bread.

Serves 2

Ingredients
1/2 cup butter

1 onion, chopped

2 cloves garlic, minced

1/4 cup all-purpose flour

2 cups clam juice

2 cups chicken broth

1 (10 ounce) package frozen white corn

1 teaspoon salt

1/2 teaspoon ground white pepper

1/4 teaspoon ground cayenne pepper

2 cups heavy cream

1 pound lump crabmeat, drained

3 green onions, chopped

Directions
Melt butter in a large. Saute onion and garlic until tender. Whisk in flour, and cook 2 minutes. Stir in clam juice and chicken broth, and bring to a boil. Mix in corn, and season with salt, white pepper, and cayenne. Reduce heat, and simmer 15 minutes.
Stir in cream, crab meat, and green onions. Heat through, but do not boil after you add the cream.

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