ACORN SQUASH SOUP

I thought of using acorn squash for my squash soup instead of the most popular butternut squash.  I find acorn not as sweet as butternut squash.

This is a very easy and  pretty much a straight forward dish, showcasing the main ingredient ACORN SQUASH. This is so simple yet hearty and perfect for winter season but if you're in the mood to make this more "gourmet",  then by all means add more ingredients if you want. You may add, curry to add another layer of flavor. Add bacon or garnish with croutons for flavor and texture as well.

INGREDIENTS:
4 servings

1 medium to large size of acorn squash (heavy for it's size and no blemish, washed)
1/2 cup chopped sweet onions*
1/2 cup chopped celery*
1/2 cup chopped carrots*
2 cloves minced garlic
1 chicken bouillon cube
3 T all purpose flour
3 T butter
2 T sour cream
nutmeg
olive oil
1 C milk ( you may use half and half cream)
1 C water or more if needed.
S&P to taste

Step 1
Cut acorn into half, remove the seeds.
Drizzle w/ olive oil, salt and pepper
Roast in a pre- heated oven at 375 degrees F for 45 minutes or until squash turns brown but not burned and meat is tender.
Remove from oven and let cool.
Scoop out the acorn meat and set aside.

Step 2
In a Dutch oven pot, saute the garlic and  mirepoix in butter.
Add  flour to make a roux *
Gradually add water and chicken bouillon, stir until the bouillon has dissolved.
Add the acorn meat.
Bring to a boil for few minutes.
Add milk, sour cream,  a touch of freshly grated nutmeg, season with S&P.
Let it simmer until the soup gets to a honey consistency.
Taste and adjust seasoning and make a slurry* if you like the soup thicker in consistency.

Step 3
Puree or use an immersion blender to make a smooth soup. Or skip this step if you want a rustic looking soup.

Step 4
Add a dollop of sour cream before serving.
Garnish with cilantro or parsley.

*Mirepoix : a combination of celery, onions and carrots.
*Roux : a thickening agent. A mixture of flour and butter or fat.
*Slurry : another thickening agent. A cold liquid mixed with cornstarch until smooth and glossy. (1/2 T cornstarch to 1/2 C water)

ACORN SQUASH 

Cut into half, remove seeds and sprinkle with olive oil and S&P

Roast until brown and tender

Scoop out meat and let it cool.

I used an immersion blender to make a smoother soup

Garnish with a dollop of sour cream and cilantro. Sour cream cuts the sweetness of the squash.

One of my favorite soup. You can add bacon, croutons or roasted chopped nuts to add another layer of flavor to an already hearty soup. 

KRUPNIK (POLISH BARLEY SOUP) AND POLISH SAUSAGE WITH CARAMELIZED ONONS SANDWICH

Y: 6

Recipe from C&F Food Inc.



3/4 cup Pearl Barley (washed and rinsed)

4 teaspoon sour cream

1 large onion, chopped

8 cups soup stock

1/2 cup butter

1 small carrots, diced

1 small turnip, diced

1 medium leek, chopped

1/2 cup celery, chopped

2/3 cup mushrooms (porcini or anykind)

1 teaspoon salt

1/4 teaspoon pepper



Simmer barley in 2 cups of stock until tender. Add butter gradually. Add chopped vegetables and the remaining stocks. Bring to a boil until vegetables are tender. Season to taste. Add a dollop of sour cream when ready to serve.



* I DIDN'T HAVE BEEF STOCK SO I USED BEEF BOUILLON

Cook the sausages together with the onions. Saute onions until caramelized. 

Serve on a submarine rolls

PHO TAI GAN (REAR STEAK, TENDON PHO) OCT. DARING COOKS CHALLENGE

The October Daring Cooks Challenge is making Pho. We love Vietnamese food and pho is one of our favorite. I have made this a lot of times, but i am not an expert in pho making (I wish!). I also know that there’s a whole slew of method and process to this dish, that’s why i was excited when this months hostess Jaden of Steamy Kitchen chose Pho. Let’s see maybe i will be an expert after this challenge. I can dream right?

Jaden suggested to make Pho Ga (Chicken Pho) but she also gave us other options should we decide not to make the chicken pho. I ask my family w/c would they like me to make, a unanimous decision was made...Pho Tai Gan (Rear Steak, Tendon Pho) which is one of my fave at the Vietnamese restaurant. The other fave of ours is Bo Ko Ca Rot (Spicy Beef and Carrot Stew)

I then decided to cook this specific pho using the slow cooker, primarily because i have no time to babysit the long and slow cooking process by using the conventional method on the stove top. Check Jaden’s crockpot pho recipe HERE . The recipe serves 4.

I followed Jaden’s basic broth recipe and then made some tweaking as i went ahead w/ the rest of the process. Since I'm fortunate enough to have access to some authentic ingredients, i challenged myself to make this pho as authentic as possible.

The broth you make is the success to your Pho, so this stage is crucial.

BEEF BONES- I used 5 lbs. shin bones (Asian Markets sells this type of bones). These bones has cartilage, marrows and some meat attached to it.

Par-boil the bones on high for few minutes just to get rid of the those scums (those grayish/brownish stuff!) Rinse your bones briefly. I know what you're thinking..what? rinse and throw the broth? yes!!! You get the "bone goodness" when you boil them for a longer period. Slow cooking the bones will produce clear broth.

CHAR THE GINGER AND ONIONS - 2 medium onions, about 4 inch ginger cut into half. Jaden say's this stage is optional but i say it's imperative. For me, charred ginger and onions imparts a fortified and smoky flavor. Believe me because i have tried both charred and not.

.

TOAST YOUR SPICES - Toasting will bring out the oil of the spices and for surely add depth to your broth flavor. These are the standard pho spices sans the black cardamom w/c i don't have. If you will notice i used Saigon Cinnamon
this is the type of cinnamon used for pho but regular cinnamon will be okay although the Saigon kind has an intense cinnamon flavor.

SINCE I WANTED TO AT LEAST STAY AUTHENTIC I USED ROCK SUGAR W/C IS SOMETIMES CALLED ROCK CANDY W/C AGAIN IS COMMONLY USED IN MAKING AN AUTHENTIC PHO. THIS CAN BE PURCHASED IN ASIAN STORES BUT REGULAR SUGAR WILL BE FINE. I USUALLY BANG IT W/ THE HANDLE OF THE KNIFE OR A HAMMER THEN BANG AWAY=;) A LITTLE OF THIS SUGAR ROCK GOES A LONG WAY.

USE A GOOD BRAND OF FISH SAUCE. THIS BRAND IS MY FAVORITE.

AT THIS STAGE YOU'LL PUT THE PAR BOILED BONES, SPICES, SEASONINGS, ONIONS AND GINGER INTO THE SLOW COOKER THEN ADD WATER ENOUGH TO COVER THE BONES. SET YOUR SLOW COOKER ON LOW AND LET COOK/SIMMER FOR 8 HRS.

THIS IS MY PHO BROTH AFTER 8 HOURS OF SLOW COOKING. TAKE OUT THE BONES, THE SPICES AND SKIM SOME SCUM IF NEEDED. BUT IN MY CASE I DIDN'T REALLY HAVE MUCH SCUMS TO SKIM.

AND YOU'LL BE LEFT WITH THIS FATTY BROTH. THERE ARE A LOT OF METHOD TO GET RID OF THE FAT, I FIND PUTTING THE BROTH IN THE FRIDGE IS THE BEST FOR ME.

UNTIL THE FATTY SUBSTANCES WILL CONGEAL. IT'LL BE EASY TO TAKE THE FAT OUT

AND YOU'LL BE LEFT W/ A CLEAN CLEAR BROTH.
THIS IS THE BASE OF A WONDERFUL PHO.

SO WHILE THE BONES WERE SIMMERING. I BOILED THE TENDONS SEPARATELY WITH SOME OF THE SPICES UNTIL COOKED. THEN SLICED THINLY.



SO W/ THE BROTH READY AND THE TENDONS SLICED THINLY WE ARE READY TO MOVE ON TO THE ASSEMBLY OF THE PHO TAI GAN.

THE REST OF THE INGREDIENTS FOR PHO DISH.

THINLY SLICED REAR STEAK. YOU CAN BUY THINLY SLICED STEAK AT ASIAN MARKETS. IF YOU CAN'T BUY THESE KIND, YOU CAN ASK YOUR BUTCHER TO SLICE IT THINLY FOR YOU.

HARD BOILED QUAIL EGGS

NOW THE PIECE DE RESISTANCE !

ARRANGE YOUR MEAT AND HERBS AND VEGGIES BEFORE POURING THE STEAMING HOT BEEF BROTH.

YOUR BROTH SHOULD BE STEAMING HOT WHEN YOU POUR IT TO THE BOWL. THE BROTH WILL COOK THE VERY THINLY SLICED STEAK.

NOW WHEN IT COMES TO PHO, I'M A PURIST...I DON'T LIKE TO ADD CONDIMENTS OR SAUCE FLAVORINGS SUCH AS HOISIN SAUCE, SRIRACHA ETC. I LIKE TO SAVOR THE WELL SEASONED BROTH. I ADD THAI BIRD CHILI IF I WANT IT SPICY NOTHING ELSE!

Thanks, Jaden for the Pho-tastic challenge. This was spot on, it was just like the restaurant's Pho! Pls. also check my Apple Butter, French Vanilla Ice Cream Wanton Napoleons HERE

BO KHO CA ROT (SPICY BEEF AND CARROT STEW)

Since it's "soup weather" already i thought i'd share our all time favorite Vietnamese Stew/Soup. A must have everytime we go to any Vietnamese Restaurant. We liked it so much that i had to research and experiment lots of different recipes so i can make it anytime we want it. I found this recipe at the library, "Authentic Vietnamese Cooking", i had to xerox the page. I have had this for years so don't ask me who the author is coz i can't remember. I'll have to google it.

Don't be overwhelmed nor be intimidated by the ingredients, some i'm sure are already in your pantry and some can be purchased easily...promise, well if you have an Asian store in your neck of the woods.

Through the years i have tried/tweaked the recipe. I have also cooked this in 3 different ways using slow cooker, dutch oven simmering for hours and pressure cooker w/c means cooked in an hour. I personally didn't see any difference it's all about your preference and how much time you have. I have tendons aside from the chuck roast so i opted to use pressure cooker to tenderize the meat fast.

The kind of meat cut really is again your preference, i have used short ribs, oxtail but for now i'm using chuck roast, beef tendons and bone marrows.

Y: 4 to 6

1/4 cup fish sauce
1/4 t five spice powder
2 T sugar (use 1 T if using coconut juice in can)
4 lbs. beef cut of your choice (chuck roast, short ribs, ox tail, stew meat)
1 T vegetable oil
4 to 6 small yellow onions or 1 med. sweet onions
3 large cloves garlic, peeled and lightly crushed
3 oz.fresh ginger, sliced and lightly crushed
2 cups young coconut juice or beef stock (i personally like coconut juice)
2 stalks lemongrass, remove green tops and root ends, bulbs halved crosswise and lightly crushed.
3 star anise
1 cinnamon stick, about 2 inches long
3 to 4 dried chilies or 2 fresh bird's eye or Thai chilies
1 t annatto seeds or powder (sometimes called atsuete/achuete)
2 to 3 large carrots, peeled and sliced diagonally 1/4 inch thick

After cooking this a lot of times, there are steps i skip but will still show you all the original steps on how to cook this.

1. Combine the fish sauce, five spice powder, and sugar in a dish. Add the beef meat, coating well and allow to marinate, refrigerated for 4 to 6 hours. (I skip this step).

2. Heat the oil, onions, garlic and ginger in a pot. Cook the ingredients until fragrant and golden, about 10 minutes. Add the meat, fish sauce, five spice powder and sugar. Then add the coconut juice or beef stock and cover the pot. Bring to a boil over medium heat. (I've used both coconut juice and beef stock, i like using coconut juice)

3. Add the lemongrass, star anise, cinnamon stick, chilies and annatto seeds or powder. (Annatto seeds or powder turns the dish red/orange color) simmer, covered over medium-low heat for 2 hours or until meat is tender.

4. Add carrots and continue braising until the meat falls off the bones. Skim off the fat.

5. Restaurants typically serve this w/ noodles but i love mine w/ steamed white rice. Garnish w/ cilantro leaves, Thai basil, lime wedges, bean sprouts, fresh Thai chilis if you want it more spicy.

Note:
To simplify the task of skimming fat and getting a clear and rich colored stock, remove onions, carrots, and meat from the pot. Then place a double or triple layer of paper towels in a sieve set over a bowl and strain the cooking liquid through the paper towels.

Some of the ingredients

Serve with lemon wedges and onion flakes

Or simply the soup sans lemon and all condiments

If you go to a Vietnamese Restaurant i highly recommend this! This dish is called Bo Kho Ca Rot, Spicy Beef and Carrots or simply the spicy orange/red soup.

ENJOY!!!!!

SINIGANG NA ISDA AT HIPON (FISH AND SHRIMP SINIGANG)

Sinigang is a Filipino dish that means sour broth which could be prepared with seafoods or meat as one of the main ingredient. There are a variety of vegetables that could be used for this dish. It usually calls for leafy vegetables, sili (chili), eggplant, tomatoes, okra, taro or daikon and long beans.

The sour broth comes from a variety of sour fruits. Coming from the Visayas region, my mom used only two kinds of souring agent, green tamarind (sambag/sampalok) or iba/ kamias (sour and citrusy fruit). I prefer tamarind, i remember, she boils water and tamarind pods until pods are tender. Then removes tamarind, mash them and strain back into the boiling water. I'm so glad and thankful for the powdered mixes, i can easily have my fix for my sinigang cravings. Aside from the fact that fresh green tamarind is not available here.

Okay, enough of the FYI..let's go to the ingredients. This is one of those dishes that i "eyeball" the measurements but i'll try my best to give you some amounts but plssss...as i always say in my recipes...tastes as you go!

1 lb of salmon belly (Thanks to my sis from San Jose, CA..you can use anykind of fish)
1/2 lb fresh shrimps
Mustard greens
2 medium tomatoes
2 Asian eggplants (Italian eggplants is too tough for this dish)
6 to 8 okra
3 taro (optional)
long beans or green beans
sili (long hot peppers)
stalks of scallions
1 packet of sinigang mix
salt to taste
water (read the instructions on the sinigang mix packet)

1. Wash the fish, shrimps and vegetables thoroughly.
2. Cut vegetables into bite sizes.
3. Bring to a boil 4-5 cups of water, add in taro and the rest of the vegetables that needs to be cooked longer like eggplants.
4. Add the fish and shrimps, simmer for 8-10 minutes, then add the remaining vegetables.
5. Mix in the sinigang mix and bring to a boil. Taste and adjust the seasoning or the sourness.

Serve hot with steamed rice
My Mom also serves this w/ a side dish. She usually serves this w/ fried fish. I served mine w/ slices of fried pork belly.

Taro (bisul)

Asian Eggplants, Taro, Mustard Greens, Scallions, Long Hot Peppers, Okra. Not in picture- tomatoes

SALMON BELLY (THANKS TO MY SISTER FROM SAN JOSE CALIFORNIA, SHE BROUGHT ME ENOUGH OF THESE TO LAST FOR A YEAR...YUM!!!!)

SALMON BELLY AND SHRIMPS

LIGHTING WASN'T GOOD=;(

FRIED PORK BELLY AS SIDE DISH (THANKS TO MY SIS FROM TN..SHE SENT ME A YEAR OF SUPPLY OF "PORKBELLY / LEAN O' MEAT) WE CALL THEM LIEMPO

ARTICHOKE AND MUSHROOM SOUP

Sourdough Boule

Cut the top and hollow out the inner part, making sure it's deep enough to hold the soup



Mixed mushrooms



INGREDIENTS:

(14 oz) can artichoke hearts

8 ounces mushrooms (I used mixed mushrooms)

3 stalks of scallions (sliced on a bias) for garnish

1 med. onion (diced)

1 medium carrots (diced)

1 stalk celery (diced)

5 T butter

5 T flour

2 cups half and half cream

2 cups chicken broth

S & P to taste

Cayenne pepper (optional)


PROCEDURE:

Chop the drained artichoke hearts into small pieces. Set aside.

Chop mushrooms. Set aside.

Melt butter in a large saucepan.

Sweat onions until onions become translucent.

Add carrots, celery and mushrooms, cook for about 5 minutes.

Stir in flour to make a roux.

Slowly add broth, then half and half.

Simmer, stirring constantly until thickened.

Stir in artichokes and seasonings.

Put soup in the hollowed sourdough bread, garnish with scallions.

Serve hot!

TINOLANG MANOK (FILIPINO CHICKEN VEGETABLE SOUP)

Napa Cabbage, Long Green Hot Peppeers, Chayote, Green Beans not in picture (Ginger and Lemon grass)

Chayote (Filipinos call this Sayote)

Skim and Scum all the time

Tinolang Manok

Tinolang manok is Chicken soup w/c is a Filipino comfort food that my family loves. A simple, straight forward dish with a complex flavor. There are a lot of versions to this dish and I will give the substitution if necessary. My version is what I learned from my mom, with a little of vegetable substitution since some ingredients are scarce.The measurements are estimates, so, I’d suggest you taste and adjust the flavor.

Ingredients:

1 lb chicken ( I prefer leg quarters cut into serving pcs.)

1 inch size ginger, pounded

1 medium onion, quartered

peppercorns

2 cupS cubed green papaya (but I used a med. sized chayote)

1 Napa cabbage (any green leafy veggies will be good e.g. spinach, cabbage, mustard greens etc.)

Salt and Pepper to taste (Patis-Fish Sauce would be better)

1 cup green beans ( cut to ½ inch )

1 stalk of lemon grass

2 pieces long hot green pepper (siling espadada)

Boil chicken pieces in water just enough to cover the chicken pieces.

Add onions, lemon grass and ginger, peppercorns

Skim and scum all the time.

Add chayote or green papaya and bring to a boil until both the chicken and veggies are tender.

Add salt and pepper or fish sauce.

Add water if necessary.

Add the green leaves, beans and siling espada (long hot pepper) last, right before you turn off the heat.

Cover and let it continue "carry over" cooking for another 15 minutes.

Serve with steamed white rice.