Blueberry Shade

Blueberry Shade

The daughter-in-law is a fan of a good Lemon Drop martini, so I keep lemon vodka on hand for her visits.  I concocted this alternative in her honor and...in her absence.

1 shot frozen lemon simple syrup 

    1/2 c. water

    1/2 c. sugar

    ~2 T. lemon juice

1 shot Absolut Citron, freezer cold

1 small handful frozen blueberries

This little monster packs a punch for lightweights like me, so keep that in mind.  It is VERY drinkable and a perfect balance of sweet, tart, and fruity.  ENJOY!! 

Blue Dejavu

The taste of this one transported me right back to the high school gym where I ate endless cartons of Dannon's Blueberry Yogurt...you remember, the ones that were full of sweet fruity goodness at the bottom?  Soooo good!

1 c. blueberries

1/2 c. vanilla yogurt

1/4 c. almond milk

That's all folks.  Simple and dessert-like deliciousness.

Green Wakey Wakey!

I prepare large batches of sandwich size baggies stuffed with freshly chopped ingredients, then freeze them so they are ready to go at a moment's notice.  

Today's baggie included about:

1 tightly packed handful Spinach 

1 generous pinch Cilantro leaves

3-4 slices or bite-size chunks of:

Apple

Cucumber

Mango

Avocado 

Place in blender then add these liquids and blend to your preferred consistency:

1/4 c. coconut milk yogurt 

1/4 c. almond milk

1/4 c. water

2 T. hydrated chia seeds

1 sweet n low (I know...but...)

This one was more flavorful than I expected!  It had a bright wake-up-the-palate flavor and I would do it again in a heartbeat.

Irish Oatmeal Bread

This makes a large, hearty loaf with a crisp crust and tender interior.  A mild, nutty tasting bread that pairs well with soup and makes an excellent toast with honey butter. 

Add to a small bowl and let soak for 2 hours, stirring once:

1 c. McCann's Steel Cut Irish Oats

1 c. boiling water 

30 minutes before oats have finished soaking, place medium-size dutch oven and lid in a 375 degree oven and leave until dough is fully prepared.

When oats have soaked for 2 hours, stir in the following:

1/2 c. melted butter

1/4 c. full fat plain yogurt

In a large mixing bowl, whisk together:

2/3 c. stoneground whole wheat flour

1/3 c. almond flour

1 1/4 c. all purpose flour

2 1/2 t. baking powder

1 t. sea salt

In a glass measuring cup, mix together:

2/3 c. water

1 t. baking soda

1 T. vinegar

Make a well in the flour and alternately add oat mixture and water, using a fork to blend and form a sticky dough ball.

Add dough ball to hot dutch oven, cover, and bake at 375 for about 1 hour.  

Uncover and bake for an additional 10-15 minutes.  When bread is done, immediately remove loaf from the dutch oven to a cooling rack.

The bread slices well right out of the oven so there's no need to wait for that first taste! 

Ramen

Prepare Broth

Broth Phase 1: Dashi
Place the following in a large soup pot and soak for 15+ hours.

• 3-4 oz. Kombu Kelp - more white powder is better (GLOBAL FOODS)
• 2 T. dried scallops (AMAZON)
• 16 c. cold water 

Discard the kelp and scallops; reserve the liquid which is your "Dashi" and will eventually be added to your broth.

Broth Phase 2: Pork Broth
I could not find the bones that most recipes called for (ham, thigh, back) so I improvised with what I found. 

In a large stock pot, "clean" the bones by boiling for 10 minutes, then drain, reserving meat and bones:

• 6 lbs pork neck bones
• 4 lbs smoked ham shanks
• Water to cover

Add to stock pot:

• Previously boiled meat & bones 
• 10 XL garlic bulbs
• 1 red bell pepper, seeded
• 1 medium leek (or 1/4 c. Japanese leek)
• 2" piece ginger root, sliced

OPTIONAL: Consider browning the vegetables before putting them in the broth for extra flavor depth.

Bring to a rolling boil for 2 hours; soft boil 5 hours (overnight for me); then another 5 hours of rolling boil or till reduced by 2/3.  At some point, I removed the bones and extracted the gelatinous goo from the middle of them, returning both to the pot. 

Add to broth:

• Dashi (kelp/scallop water from Phase 1)
• 5 c. water

Bring to a rolling boil for another 4 hours or until reduced by about 1/3.   Remove bones and vegetables and let broth cool.  

NOTE: The rolling boil is very important as it allows the water, fat, and marrow to emulsify, creating a milky broth.  When this broth is cooled, the fat doesn't rise to the top because the liquids are all incorporated and no longer separate.

To serve, add to bottom of bowl:

• 1 1/2 T. Miso Tare (recipe below)
• 1 T. Garlic Oil (recipe below)
• 1 T. Tahini
• Dab of Yuzu (a green chili-citrus-salt paste in a tube - GLOBAL FOODS)
• Dab of Thai Chili Paste - optional

Ladle broth over top and gently whisk together.

Add Noodles.  I could not find proper ramen noodles, so I ended up using some fresh Korean Somen noodles and I thought they worked great!

Add Toppings:

• Soft boiled egg (instructions below)
• Pan seared Enoki mushrooms
• Thinly sliced scallions
• Crispy shredded pork (recipe below)

Prepare Flavorings & Toppings 

Miso Tare

• 1 1/4 c. Shiro miso (white)
• 1/2 c. aji or aka miso (red)
• 1/4 c. hatcho or haccho miso 
• 1 1/2 T. Yuzu
• 3 garlic cloves
• 3" piece ginger root
• 1/2 onion
• 2 T. soy sauce
• 1/4 t. Kadoya sesame oil 

Process all ingredients until thoroughly blended.  Cover and refrigerate until ready to serve.

Mayu - Garlic Oil

• 1/4 c. canola oil
• 2 T. Coconut oil
• 15-20 garlic cloves, minced

In a saucepan, heat oil on high, add garlic.  Reduce heat to low and continue to cook, stirring frequently, until garlic turns dark brown and sticky.  This took at least an hour!  Transfer to a processor, add:

• 1/4 c. Kadoya sesame oil

OPTIONAL: you can return the garlic oil to the saucepan, add 2 fresh minced garlic cloves and 2 minced Thai bird chiles, and cook until bubbly - before proceeding to next step

When pulverized, stir in:

• 3 T. pan-toasted sesame seeds, roughly ground
• 2 t. sugar
• Pinch of coarse grey sea salt

Seal and store in refrigerator until ready to serve.

Tahini

• 1/4 c. sesame seeds, toasted in skillet
• 3-5 T. neutral oil (avacado or grapeseed)

Blend in processor to desired consistency.  I made mine thinner than typical nut butter.

Soft Boiled Eggs

• 6 eggs
• 2 quarts boiling water

Pierce the fat end of each egg with a thumbtack (prevents cracking and air bubbles), the carefully lower into water.  Maintain a bare simmer for 6 minutes.

Drain and carefully peel eggs under cold running water.  They will be quite delicate.

OPTIONAL: I marinated mine in the broth from the pork (recipe below) but do not believe it added much to the overall flavor of the dish, so I may not do that next time.  The marinated egg is called Ajitsuke Tamago.

Crispy Shredded Pork

• 5-7 lbs. Pork Shoulder or Butt
• 1 c. sake 
• 1/2 c. mirin
• 1/2 c. soy sauce
• 1/2 c. brown sugar 
• 6 scallions, chopped
• 6 garlic cloves, chopped
• 2" ginger root, chopped
• 1 shallot, quartered

Place Pork in roasting pan.  Add all other ingredients, cover with foil, and roast at 250 degrees overnight (6-8 hours).

Remove and cool slightly before shredding the pork.  Before serving, crisp in a skillet with a little soy sauce and mirin.    

Kimchee

Kimchee

Coarsely chop and place in a large bowl(s):
1 Head Napa Cabbage

1 Japanese or Korean Radish

Combine until mostly dissolved:
2 c. water3/4-1 c. Kosher Salt (or very coarse sea salt)

Pour over the chopped vegetables and soak for 1 1/2-2 hours, tossing occasionally to ensure all veggies absorb the salt water.

In a food processor, blend well:
1 medium Yellow Onion

12 Cloves Garlic

Transfer to a mixing bowl and add:
1/2 c. red pepper powder (no substitutes!)

Fold in:
1 bunch Scallions, thinly sliced and cut into 1" strips

Drain cabbage and radish and coat with the "pepper paste" above.  

Pack tightly into glass jar/dish, seal, and leave on the counter for 24-48 hours, depending on how fermented you like your kimchee!  I fermented mine for about 30 hours and like it just fine.

NOTES: 

• I found these ingredients at Global Foods in Kirkwood.  
• I used the "hot" pepper powder and initially thought it was too spicy, but it mellowed somewhat over the course of a couple days and was just right for me.
• This was easy and delicious!
• The kimchee will keep for several weeks
• This made about 12 c.    

Christmas Sugared Ham

Sugared Ham

Serves 6

Slice as thinly as possible:
4 lbs Frick's Boneless Carver Ham

Line baking dish with foil then set sliced ham on top.  Coat top and sides generously with:
1/2-1 c. brown sugar
2-3 T. coarse black pepper

Cover dish with foil and place in 350 degree oven for about 20 minutes.

Remove ham and spoon Maple-Coffee Glaze (below) over the top, letting the excess pool in the bottom of the foil.

Maple-Coffee Glaze

Combine and blend in a saucepan until warm and smooth:
2-3 T. Bacon Grease
1 t. Coffee Grounds
1 t. Hickory Smoked Salt 
1/2 t. Cayenne
2-3 T. real Maple Syrup
2 T. Balsamic Vinegar

Return ham to oven and bake until heated through...about another 20-30 minutes.

Perfect alongside Soy Roasted Brussel Sprouts, Twice Roasted Sweet Potatoes, and a glass of Mead.

Merry Christmas!!

Twice Roasted Sweet Potatoes

Twice Roasted Sweet Potatoes

Serves 6

Place in glass baking dish:
4 Medium Sweet Potatoes, diced
3 T. Coconut Oil

Roast in a 350 degree oven for til fork tender...about 20-30 minutes...shaking periodically to coat evenly with the oil and to prevent sticking.

In a large skillet:
Melt 3-4 T. butter
Oven roasted sweet potatoes

Pan roast until slightly brown and crisp.  

Soy Roasted Brussel Sprouts

Soy Roasted Brussel Sprouts

Serves 6

Place in 9x13 glass baking dish:
6 c. Large Brussel Sprouts, quartered
4 T. Coconut Oil

Roast at 350 degrees until sprouts are tender and beginning to brown and crisp...about 30-40 minutes.

Remove from oven and add:
3 T. butter
2-4 T. soy sauce

Stir and return to oven for another 10 minutes, til brown and crisp.

Hot Chocolate Chicken

Hot Chocolate Chicken

Serves 6

Yes...you read that correctly.  Hot chocolate and chicken actually complement each other quite well!

6 boneless, skinless chicken thighs, rinsed and patted dry

2 T. hickory smoked salt

1-2 t. cayenne pepper

Mix spices and rub on all sides of chicken thighs and place in baking dish.  Let sit while you stir up some Rich Hot Chocolate.

Add to baking dish with thighs:

1 large jalapeno, seeded and thinly sliced

4 bulbs of garlic

1 1/2 c. of hot chocolate 

Sprinkle with coarse Smoked Paprika Salt, then bake at 385 degrees for 30-40 minutes.  

About 10 minutes before chicken is finished, make some Chocolate Gravy.  That's right...I said CHOCOLATE GRAVY.

In small saucepan, heat and blend:

4 T. butter

2-3 T. flour

When well blended, pour in 1 c. hot chocolate.  Whisk til smooth, then continue adding hot chocolate until gravy reaches your desired consistency.

Sprinkle in additional smoked salt and cayenne to taste

Plate chicken, smother with chocolate gravy, then sprinkle with a final finish of Smoked Paprika Salt.

Pairs well with Sweet Potatoes and Brussel Sprouts pan roasted in coconut oil. 

Further complement the flavors with a chilled Moscato or this stellar local STL brew: 4 Hands Barrel Reserve Single Origin...a Bourbon Barrel-Aged Imperial Stout with made with Sump Ethiopian Natural Process Coffee, cacao from Tanzania, Madagascar vanilla beans, and a touch of Blueberry to accentuate the natural process coffee.

NOTE: be sure to finish off the night with a shot of Peppermint Schnapps in the remaining hot chocolate!!

Cool As a Cucumber Cocktail

Cool As a Cucumber Cocktail

Serves 8

My original Calcutta Cooler recipe is very, very good...but it's also labor intensive.  This drink's flavor profile mimics that one and can be thrown together at a moment's notice.  It provides the perfect accompaniment for any spicy dish, including this must-have-again Yellow Curry.

Stir gently together in a pitcher: 

8-10 shots Pearl Cucumber Vodka

4 shots Key Lime Juice

1/2 shot Creme-de-Menthe

4 (6.8 oz) bottles of Fever Tree Ginger Beer

This is even better when the first 3 ingredients are mixed ahead and stashed in the freezer for last-minute assembly with thoroughly chilled ginger beer

Serve over 3 cubes of ice in chilled highballs.

Yellow Curry

Yellow Curry

Serves 8

Saute til tender in a large soup pot:
5 T. coconut oil
1/2 c. finely chopped yellow onion
8-10 mini red bell peppers

Stir in until aromatic:
1 1/2 c. Yellow Curry Paste
1-2 T. fish sauce

Add:
4 (13.66 oz.) cans coconut milk
2 c. bone broth
1/3 c. brown sugar

Simmer for a few minutes then add:
3-4 c. shredded rotisserie chicken
3 sweet potatoes, diced and roasted in coconut oil

Serve with warm naan and a Calcutta Cooler or the faster version with a similar flavor profile: Cool As A Cucumber Cocktail!

2025 Update: I made this for Christmas Eve 2024 with a few alterations that worked well.

** Just before serving, I added a fresh-squeezed lime, more roasted garlic, sambal olek, and brown sugar, plus some Tamari (soy would work too) - no measurements...just use your gut and palate

** I used a combination of chicken thighs and pork shoulder (rubbed with smoked salt and smoked paprika before baking low and slow, then shredding before adding to the pot)

** I also replaced half of the bone broth with reduced Dashi (Dashi instructions here, but it's basically kelp and dried scallops soaked in water, then I boiled it down to concentrate the flavor).  I'm not sure this made a big difference but it was a change and the end result was good, so it might be worth considering!