Posts Tagged ‘Recipes’

Egg Drop Soup

The eggs form beautiful ribbons in this quick Asian-inspired soup.  To make a complete dinner, serve alongside rice and stir-fried bok choy.

  • 2 cups chicken or vegetable stock (If you don’t have homemade, use 1 14-oz. can)
  • 1 8-oz. pkg. baked teriyaki tofu, sliced into 1/4×1/4×2″ pieces (You can substitute plain firm or extra-firm tofu, or 1 7.75-oz. can chickpeas)
  • 1 tablespoons soy sauce
  • 1/4 tsp sesame oil
  • 2 eggs, whisked
  • 1 small bunch chives or 2 scallions, chopped

Heat the stock, tofu, soy sauce, and sesame oil to boiling.  Reduce to bare simmer.  Slowly pour in the eggs in a thin stream, stirring constantly so that they form “ribbons” while they cook in the hot liquid.  Remove from heat, garnish with onions, and serve.

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Traditional Flan (Pudim Flan)

What sweeter way to use up farm fresh eggs than with a Portuguese flan?!

Egg Note: Do consider the size of the eggs in the recipe. Oddly enough, there isn’t much difference in yolk size from a small to a jumbo egg, but the white part changes in volume rather dramatically. What does this mean? If you are using small eggs, which are usually from younger or bantam chickens, this will mean that you will have a richer, yolkier flan because the yolk to white ratio is much higher. When small eggs are what I have on hand, I will use 10 small eggs instead of 8 large eggs and two egg yolks.

Traditional Flan (Pudim Flan)

Caramel Sauce:

  • 1 cup sugar
  • 1/3 cup water

Make sure you have flan dish. You can purchase Portuguese flan mold at a specialty store or use 6-8 individual ramekins.

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Simmer over medium low heat until the syrup caramelizes and turns a deep golden brown. Keep an eye on this pot because it will go from boiling sugar…

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… to perfect golden brown caramel in seconds. Likewise it can go from perfect golden to to burnt in seconds, too. It take about 5-10 minutes for the color to develop.

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At this point you have a choice… You can either pour ALL the sugar into a large flan mold or 6-8 individual ramekins OR you can pour about a 1/4 cup of the stuff into the custard and the rest into the flan mold.   My father-in-law’s family does the former and mother-in-law’s family does the latter.  In her version, the caramel in the flan infuses the whole custard with that caramel flavor and makes it much darker in color.  Either way, remember that hot sugar syrup burns so make sure you are careful and use pot holders! Rotate the pan to coat both the bottom and sides and set aside.

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Custard:

  • 4 cups (1 quart) whole milk
  • 1 1/4 cups sugar
  • 1 cinnamon stick (optional)
  • peel of one lemon without the pith (optional)
  • 1 Tbsp port wine (optional)
  • 8 large eggs
  • 2 egg yolks

Heat the oven to 350F. Beat the eggs, sugar, and milk together until frothy. Add the cinnamon stick and lemon peel if using. Heat on the stovetop until warm. Remove from the heat and add the port wine if using. Strain into the prepared mold(s).

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Place the custard dish into a water bath, which is quite easy to make: Simply place an oven-safe dish into the preheated oven, put the custard dish inside, and fill with boiling water until it comes halfway up the custard dish.

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Bake 45 minutes or until knife inserted in the middle of the custard comes out clean. If you are using smaller ramekins, 35 minutes should be enough.

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Chill completely before unmolding by topping with a large plate and flipping upside down.

Bok Choy Salad with Asian Dressing

Before summer really heats up, the cool-weather, superfood, cruciferous Bok Choy appears in CSA boxes alongside of peas and early carrots.  Although I usually make it into a quick stir-fry, it’s quite nice in raw salads too.

In a large bowl, whisk together this Asian-inspired dressing:

  • 1 Tbsp Rice Wine Vinegar
  • 1 Tbsp Soy  Sauce
  • 1 Tbsp Sesame Oil
  • Optional Seasonings:  1 minced clove garlic, 1 Tbsp minced ginger, a few shakes of crushed red pepper flakes

Toss in the following salad veggies:

  • 1 Large Bok Choy, thinly sliced
  • Optional: Carrots, cut into matchsticks
  • Optional: Sugar snap peas, chopped

Voila!  Side dish served.  To make it a main course, you can add tofu or some leftover grilled/roasted meat or poultry.

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CSA & Farmers’ Market: CSA #3

Ok, you get the point:  You can eat local and on a budget.  So enough of seeing my weekly meal plans after this post.  Besides, half the time I need to revise them as life happens, appetites vary, and sales change.

Surprise CSA Box:

  •   1 bunch Parsley
  •    1 head Red Boston Lettuce 
  •    1 head  Red Oak Leaf Lettuce 
  •    3 pieces mixed Beets
  •    2 heads Green Romaine
  •   3 heads Baby Bok Choy
  •    4 oz Sugar Snap Peas
  •    5 pieces Garlic Scapes
  •   1 Greenhouse Seedless Cuke 

Farmer’s Market Purchases:  Strawberries, fresh pasta, bread, mushrooms, whole chicken

Within Budget:  Yes

Bibliopharm’s Weekly CSA & Farmers’ Market Meal Plan

Saturday
Breakfast:  toast, blueberries
Lunch:  Strawberry Festival
Dinner:  Caldo Verde (Portuguese Green Soup), grilled fresh sardines

Sunday
Breakfast:  Toast, blueberries
Afternoon Dinner:  Beer Can Chicken, roast potatoes and beets, grilled romaine, cake with strawberries

Monday
Breakfast:  omelet with sautéed garlic scapes, beet greens, and feta cheese
Lunch: PBJ, Snap Peas
Dinner:  Salad with leftover chicken

Tuesday
Breakfast:  toast, homemade yogurt, strawberries
Lunch: Egg salad sandwich, Snap Peas
Dinner:  Kofte (Turkish Lamb Meatballs), bulgar, salad

Wednesday
Breakfast:  cereal, fruit, yogurt
Lunch:  leftovers
Dinner: Grilled sausage pinwheel, rice, salad

Thursday
Breakfast:  Eggs and toast, strawberries
Lunch:  leftovers
Dinner:  Tofu stir fry with boy choy, rice

Friday
Breakfast:  Cottage cheese, crackers, fruit
Lunch: leftovers
Dinner:  Pasta al Carbonara, salad

Thermodynamic Bacon or How to Thaw Meat Fast

Woke up this morning with hungry husband home from work. What to do for my carnivorous companion? Mmm. Bacon.

But, the bacon was in unusable frozen block form! If I had planned ahead, I would have stored it in the refrigerator last night, but alas. Yet with the powers of thermodynamic convection (Good Eats S3E4), I was able to safely and quickly defrost the package.  And don’t your dare just leave it out on the counter!  Nope.  Don’t even think about it.  Food poisoning potential goes waaay up at counter temperatures and time.

Alton Brown’s Defrosting Plan:

1. Obtain frozen stuff in need of a quick defrost. Uncured bacon without added nitrates or nitrites… mmm bacon gets even better!

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2. Cold (60F) water in sink. Check.  Barely dripping faucet. Check.  Frozen block o’ bacon transform! In mere minutes it was ready for the skillet. Obviously if you’re planning on defrosting a large block o’ turkey, give yourself a bit more time.  Size, shape, and density matters.

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3. Bacon goes in a skillet set to medium heat or oven at 400F for about 12-15 minutes. With either method, cook until crispy.

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Ps. Wife suggests keeping husband busy making pancakes or he might eat all the bacon before it makes it to the breakfast table.

CSA & Farmers’ Market: CSA Week #2

Surprise CSA Box:

  •    1 bu Garlic Chives
  •    1 head Bok Choy
  •    1 bu Red Oak
  •    1/2 lb Asparagus
  •    1 bu Leeks
  •    1 Green Boston
  •    1 Red Leaf Lettuce
  •    8oz Sugar Snap Peas
  •    1 bu Garlic Scapes
  •    1 bu mixed Carrots

Farmer’s Market Purchases:  pickles, bread, strawberries

Within Budget:  Yes

Bibliopharm’s Weekly CSA & Farmers’ Market Meal Plan

Saturday
Breakfast:  Omelet with sauteed garlic scapes
Dinner:  Birthday Party!

Sunday
Breakfast:  strawberries and yogurt
Lunch:  Greek Salad
Dinner:  Stir Fry with tofu and bok choy

Monday
Breakfast:  buttered toast, strawberries
Lunch:  leftovers
Dinner:  Pork Chops, rice, asparagus

Tuesday
Breakfast:  breakfast smoothie
Lunch:  leftovers
Dinner:  Vegetarian Cobb Salad

Wednesday
Breakfast:  breakfast smoothie
Lunch:  egg salad sandwich
Dinner:  Feta and leek quiche

Thursday
Breakfast:  yogurt with cereal and dried fruit
Lunch:   leftovers
Dinner:  Steak, rice, snap pea and carrot stir fry

Friday
Breakfast: yogurt with cereal and dried fruit
Lunch: Garden salad with leftover steak
Dinner:  Pizza night!

CSA & Farmers’ Market: Week #1

Yippee!!  Our CSA season has begun and there was much rejoicing!

Surprise CSA Box:

  • 1 bu Parsley
  • 1 bu Green Scallions
  • 1 head Green Lettuce
  • 1 bu Asparagus
  • 1 bu Leek
  • 8oz Sugar Snap Peas
  • 1 pt Strawberries
  • 1 head Red Romaine Lettuce
  • 3 heads Baby Bok Choy

Farmer’s Market Purchases:  More asparagus, more strawberries, bread, pickles, spinach, mushrooms

Within Budget:  Yes

Bibliopharm’s Weekly CSA & Farmers’ Market Meal Plan

It’s vegetarian week at the farm.  Why?  Because.

Saturday
Brunch:  Asparagus, Leek, and Goat Cheese Quiche
Dinner:  Girls Day Out in the Big City!

Sunday
Breakfast:  Strawberries and Oatmeal
Lunch:  Asparagus Soup with Almond Romano Pesto
Dinner:  Stir Fry with Sesame Tofu, Bok Choy, Snap Peas, and Scallions

Monday
Breakfast:  Strawberries and Overnight Oatmeal
Lunch:  Leftovers
Dinner:  Vegetarian Cobb Salad

Tuesday
Breakfast: Smoothie
Lunch:  Leftovers
Dinner:  Vegetarian Greek Salad

Wednesday
Breakfast:  Smoothie
Lunch:  Leftovers
Dinner:  Spinach and mushroom omelet

Thursday
Breakfast:  Eggs and Toast
Lunch:  Leftovers
Dinner:  Greens and Beans and Pasta

Friday
Breakfast:  Smoothie
Lunch:  Egg Salad
Dinner:  Pizza

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