Miso Seaweed Soup

Today we had Miso Seaweed Soup. I felt like making something oriental and this hit the spot.
I absolutely love this recipe and will make it again and again. It tastes like the soup at Japanese Sushi restaurants, which I love! So here is the recipe for this incredibly awesome soup!




Miso Seaweed Soup

1 cup torn Dulse (sea vegetable)

5 Tbs Miso paste

4 cups Vegetable Stock

1 1/2 cups water

1/2 medium onion

1 bundle udon noodles

1 watermelon radish*

1 small package of sprouted tofu (sprouted tofu is hard to find but the best for you)

Slice the onion into shoestring strips (super thin strips) then add to a hot soup pot. Let the onions caramelize slightly then add in the vegetable stock and water. Let come up to a boil. cut tofu into strips and then place between several paper-towels and place a heavy pot on top of the tofu (you are trying to squeeze all the water out of the tofu so that it will absorb the yummy broth flavors) let the pot sit atop of the tofu for 10 minutes. Add in the Miso paste to the stock and stir until all is dissolved. Lower heat to medium low and add in the Dulse and the tofu. In a separate pot cook the udon noodles to the instructions on the package. Slice the radish very thin and add to the boiling water you will boil the noodles in. Cook noodles and radish together. Drain noodles and radish and add them both to the soup. Simmer on low for 20 min. You may add salt if needed but truthfully you don't need to. Enjoy.

* for those of you who have never seen a watermelon radish before, This is it! It's bright green on the outside and hot pink on the inside. It is very tasty, not too harsh or bold but just right to compliment this dish.
And Until Tomorrow: Binecuvântările pe toate eforturile gustoase.
"Blessings on all your tasty endeavors."

Boeuf Bourguignon

Sorry it's been so long since I last posted a recipe. Business, you know. Today's recipe is for a classic beef stew with red wine. It does take a while but it is well worth it, let me tell you.

Boeuf Bourguignon:
"Beef Stew in Red Wine"-- an adaptation from Julia Child's

Serves 4-6 people

6 ounces of Bacon

Heavy bottom pot or a ceramic soup pot

3 lbs beef (stew meat is the best since it's already cut for you)

3 carrots

1 medium sweet yellow onion

2 stalks of celery

1/2 of a Japanese sweet potato

4 small gold Yukon potatoes

1/2 Tbs salt ( I used apple-wood smoked salt but you can use whatever you have on hand)

1/4 tbs pepper

2 Tbs flour

3 cups of a red wine (dry or sweet wine; it doesn't matter which, just make sure it is full of flavor)

3 cups of beef stock

2 Tbs of tomato sauce or paste

2 cloves of garlic; mashed not minced

3 bay leaves

Start by preheating your oven to 450 degrees.
Heat chopped bacon in the soup pot over medium heat. Once the bacon is cooked through, remove with slotted spoon. Pat beef cuts dry with paper towels. (if there is any moisture on or in the meat, it will not brown properly! Thank you Julia Child for teaching me that)! With the grease that is left in the pan add a couple of dry cuts of beef, browning on all sides. Once browned but not cooked through, remove beef with slotted spoon. Continue to cook pieces of beef until all pieces are browned on the outside. Once all are browned it's time to cook the veggies. Slice all veggies into small chunks; gold potatoes, carrots, onion, Japanese sweet potato, garlic. Saute veggies for 4 minutes. After 4 minutes remove all veggies and put in a bowl. Add the bacon and beef back to the pot. Toss the meat with1 Tbs of flour and put the pot (uncovered) in the oven for 3 minutes. Take out after 3 minutes, stir and toss with another Tbs of flour. (this is forming a slight crust on the outside of meat; thank you again Julia Child for teaching me this), and then stick the pot back in the oven for another 3 minutes. Turn down the heat of the oven to 315 degrees. Take out and stir in the veggies. Add the wine and then add the beef stock and tomato sauce. Season the stew with 1 tsp Thyme and 3 bay leaves. Put the lid on the pot and stick in the oven for 3 hours. Trust me you need to let it cook for this whole time!!! If you do, the flavor is soooooo scrumptious.


I have wanted to make this for a long time and I am so sad I waited this long. I wanted to take it out early because the smell in our home, when it was cooking, was AMAZING! And the taste was even better. This stew is so heavenly. The meat is incredibly tender you could cut it with a fork, it just falls apart. That's why cooking it so long is needed. The flavor of the red wine mixed with the garlic and onions is wonderful. I will be making this quite frequently because Adam and I liked it so much. Truly a delightful dish, especially since it's cold out!

We are going to be having left overs tonight, so this is the dish for today! HOWEVER, tonight I am going to be making a Chocolate Souffle! If you have never had a souffle before, this is the one you need to try. It's Julia Child's recipe but it is incredibly light, decadent and gooey. To die for! I have made several souffles in my life but this one takes the cake. So if you want to learn how to make an awesome desert to go with this recipe, stay tuned. I'll post it late tonight, after we have had our fill of it!

And Until Tomorrow:Binecuvântările pe toate eforturile gustoase.
"Blessings on all your tasty endeavors."

Take it from me!

Take it from me that this dish is surprisingly marvelous... Actually, don't take it from me, make it for yourself and you'll agree with me. I sat down to write this recipe tonight and a thought that went through my mind was, I am so not a writer.... BUT I know what I love, and what I love is cooking. What I love is food. What I love is making food come alive to people who are stuck in mundane recipes they have eaten week in and week out. So here is tonight's meal: Sweet, Sour and Spicy Vegetable Soup with Sauteed Broccoli Spigarello. The soup is colorful and contrasting, distinct and otherwise magical. The rice vinegar adds a depth to the dish that will make your mind go straight to Asia, at least that's the first thing my thought was; Asian style Soup. The heat from the spice plays on your tongue and lingers in your throat. I try to cook with what's in season, so this dish is crowded with root vegetables. For those who haven't heard of Broccoli Spigarello before, it's a cross between Kale and Broccoli. The flavor hints toward more kale than broccoli, but not as pungent. It's delightful.

Sweet, Sour and Spicy Vegetable Soup:

1 Tall box of Chicken Stock
1 Medium Yellow Onion or 4 small onions
2 Rutabagas chopped into 1 inch cubes
1 bunch of baby white turnips chopped into cubes
1 small celery root or 1/2 large celery root diced
2 large carrots or 10 baby carrots sliced
4 medium potatoes chopped into 1 inch cubes
1 Tbs Basil
1 Bay leaf
1 Tbs Parsley
1 Tbs Thyme
1/2 Tbs Coarse Sea Salt
1/2 Tbs pepper
1/2 Tbs of light brown sugar
3 Tbs Rice Vinegar
1 Spoon full of Siracha Hot Sauce

Heat 2 Tbs of olive oil in a heavy bottomed pot over medium high heat. Add diced onion saute until transparent. Add Rutabeggas, Baby white turnips, celery root, carrots and potatoes. Add chicken stock and then add 2 cups of water. Add bay leaf, kushrie spice, parsley, thyme, salt and pepper. Bring to a boil. After boiling, add rice vinegar and siracha sauce. Turn heat down to low cover and simmer for 30-45 minutes, until vegetables are tender. Take out bay leaf. Taste broth. If broth needs more spice, add another 1/2 Tbs of siracha. Serve and enjoy!






Broccoli Spigarello Saute:
1 Bunch of Broccoli Spigarello
1/2 Tbs Kusherie Spice
2 Tbs Olive oil
1 Tbs Sesame Oil
Pinch of salt
Crack of pepper

Heat olive oil and sesame oil in large frying pan.
Cut the stems off of the Broccoli Spigarello, they are woody and not tasty.
Wash the Spigarello and cut into large pieces.
Add the Spigarello into the oil and sprinkle, Kusherie spice, salt and pepper over the leaves.
Saute for 5 minutes, until leaves are tender crisp.
Enjoy.








I hope you find these refreshing.

And until tomorrow.... Binecuvântările pe toate eforturile gustoase.
"Blessings on all your tasty endeavors."