Sunday, January 29, 2017

Sharing a Table Sharing the World



I am not Chinese! Yet in anticipation of the Chinese New Year I gleefully headed to the Asian market knowing that there would be a well stocked assortment of specialty foods available. I was not disappointed. 
More than 25 years ago I inherited a job in a small Chinese restaurant from a friend who was leaving town. Despite my culture coma the owner Rose Lee took me under her wing  introducing me to the intense art of Dim Sum. She taught me, fed me, and showed me how we all can share a common language around the table. This is what happened in my kitchen. Thank You Rose Lee!

    

 







Monday, January 23, 2017

The Motivation to Create


Picking up a needle, a paintbrush, or pencil comes easier to some more than others. The recent Global Woman's March motivated knitters to make the now symbolic pink pussy hat, including my cousin Lynne. The only hurdle was that she hadn't knit anything in years. Fortunately I remembered the sage advice of our dear departed friend and knitter Bobbi who always told us when reading patterns "Just do what it says". With that in mind we began. After a few false starts and 6 hours of stressful knitting the hat was taking shape. 

Lynne Knitting


Lynne went home to continue knitting with a deadline of the next afternoon! She knit well into the night and was up early the next morning to finish. By 2:00 the next day we were back at it, teaching her how to cast off and sew up the sides.

This mindful version of a hat was for her son to wear while marching in Washington DC the next day. She finished it and he wore it! 

I was impressed by her motivation to outfit her grown son with a pink hat and his willingness to wear it!
It is not a new concept for women to unite and create for the  support of common goals and thoughts of making a difference. 

The march is over but the reasons we marched are not. 
I would like to see these hats worn again. Worn on any random day driving down the highway, on the train, or gathering places to remind us what motivates us to create and make a difference in our own and other people’s lives.



 



Saturday, January 21, 2017

Susanna's Cha Cha Cha Chicken Soup

My Sister-in-Law Susanna spent some time living in Mexico when our kids were young. When she arrived home for a visit they learned a few new Spanish words and we all benefited from her excellent cooking. She shared a dish of sauteed fresh tomatoes, cabbage and cheese served in tortillas. This soup is inspired by Susanna's memorable dish she shared with us from her travels more than twenty years ago. Thank you Susanna!


Susanna's Cha Cha Cha Chicken Soup
serves 4-6

2 T. avocado oil or olive oil
1 lg onion chopped
20 cherry tomatoes
1 small head of cabbage
2 C. cooked chicken breast diced
4 C. Chicken stock
1 C. cooked brown rice
1 t. cumin
1 t. sea salt 
1-2 t. Chipotle chili in Adobo sauce finely diced or 1-2t. chili powder
1 T. fresh cilantro
1 scallion diced
1/2 C. shredded Cheddar or Jack cheese

1. Saute chopped onion in the oil on medium low heat, stirring for 5 minutes. Add the cherry tomatoes, cook for 5-7 minutes until tomatoes soften.
 
2. Cut the cabbage in half, removing the core. Cut into a 1" dice. Add to the tomato and onions. Cook until softened 5-7 minutes stirring often.
3. Add the cumin, salt, chicken stock, chicken, rice, Chipotle or chili powder to taste. Simmer another 15-20 minutes until the cabbage is tender. Add the chopped cilantro. 

4. Ladle into soup bowls. Garnish with cheese and scallions.






Cooks Note: This is an easy soup to take on the go. Ladle into wide mouth pint jars. Garnish with cheese and scallions.











 

 

Sunday, January 15, 2017

Gimmie 10 Chinese Chicken Soup

After a good day of teaching I want  a soothing home cooked meal. The only problem is that I'm the cook! Driving home from my studio I do a mental inventory of the fridge. No, no,  and still no too much work. I want yummy and easy while still sticking trying to my New Year's diet resolutions. Oops, did I mention the birthday cake we had in class today, it's only January 15th. Chinese Chicken Soup it is!


10 Minute Chinese Chicken Soup
Serves 4 

4 C. Chicken Stock
8 dried Shiitake mushrooms 
9 Oz. pkg fresh Chinese noodles
1 C. cooked chicken diced
8 baby bok choy
1 t. ginger juice
2 t. sesame oil
2T. soy sauce 
1 Scallion finely chopped 

1. In a small heatproof bowl cover the shiitake mushrooms with 1 cup of boiling water.
Let steep for 8- 10 minutes until soft.

2. Start a saucepan of boiling water to cook the noodles following the package directions.They cook quickly usually in 2-3 minutes, drain when cooked, reserve.
 
3. In a soup pot heat the chicken stock to a low boil. 

4. Roughly chop the bok choy and add to the chicken stock with the diced chicken simmer for 3 minutes.

5. Add the cooked noodles, ginger, 1t. sesame oil and soy sauce. 

6. Reserve the water the mushrooms soaked in. Slice the shiitake mushrooms into thin strips discarding the hard stems. Add the reserved mushroom water and the sliced mushrooms to the soup. Stir.

7.  Ladle the soup  into bowls garnishing with the chopped scallions and a few drops of sesame oil if desired.


 



Cooks Note: There are many possibilities of foods to substitute if you don't have everything on hand. Peas or spinach instead of baby bok choy. A scrambled egg or tofu in place of the chicken. Cooked brown rice or ramen noodles can be substituted for the fresh noodles.

Sunday, January 8, 2017

Snowstorm Driving and Cauliflower Mac & Cheese

The downside of having a studio separate from your house is the occasional hazard of staying to long during a snowstorm. I admit I just left in time to make it home with some scary slippery moments on hills. I took the long way around, avoiding untreated back roads and slowing down toward red lights until they turned green to maneuver through them without having to slowdown. Anyone driving in New England knows what I'm talking about! Now safely home it's time for a little Cauliflower Mac & Cheese to keep my courage up!

 




Cauliflower Mac & Cheese

Serves 6 


7T. butter 

4T. flour 

4c. whole milk

8oz. cheese, Cheddar, Gruyere, or any combination of cheese you like.

1t. Dijon mustard 

1/4t. Tabasco sauce

1/2t. salt

1/4t. fresh ground pepper

1lb. elbow pasta

1 medium head of cauliflower, washed and trimmed into florets

2T. grated Parmesan cheese

1/2c. cracker crumbs or bread crumbs

 

1. To make a basic white sauce, In a medium saucepan on medium heat melt 4T of butter. Add the flour stirring until the flour is incorporated into the butter making a smooth paste.

2. Add 1c of the milk, slowly whisking it into the flour/butter mix to avoid lumps. Add the remaining 3c milk, mustard, Tabasco, salt and pepper.  Lower the heat stirring until the sauce thickens about 10-15 minutes.

3. While you are stirring the white sauce, cook the pasta and the prepared cauliflower together according to the pasta's package directions.

4. Coarsely grate or chop the 8 ounces of cheese/s. Slowly add to the simmering white sauce. Stir until all the cheese is melted.  Now you have a cheese sauce.

5. Drain the pasta & cauliflower, put it back into the stockpot. Stir in the cheese sauce. Using 1T of melted butter, butter a 9 x 13  glass baking dish. Add the mac & cheese mixture to the buttered baking dish.

6. Melt the remaining 2T of butter. In a small bowl combine the bread crumbs, Parmesan cheese, and the melted butter stirring with a fork to combine everything.

7. Sprinkle the breadcrumb mixture evenly over the mac & cheese.

8. Bake in a 400 degree oven for 25-30 minutes until browned and bubbly.