Turkey Hot & Sour Soup

When we ended up cooking two turkeys on Thanksgiving for only 6 people it was a given that we would need to get creative with what to do with all of the leftovers.

It happened to be a very cold weekend and one of our favorite soups on a cold day is hot & sour soup. To be honest it can be difficult to find a good hot & sour soup at any of our local Chinese restaurants. So when we came across a recipe for it in a recent Food & Wine magazine it seemed like the perfect way to put some of that leftover turkey to good use.

And with the 'hankering' for hot & sour soup came the idea to make some some quick smoked turkey spring rolls to go along. 

We didn't really have a recipe for the spring rolls they just kind of came together really. 

The soup was actually delicious. Warm, hot & sour and satisfying all the way around. We wish we would of diced the tofu slightly smaller but besides that it was excellent. 

RECIPE:

Hot & Sour Soup (From November 2015 Food & Wine)

INGREDIENTS

• 1 ounce dried wood ear mushrooms (1/2 cup)
• 2 tablespoons canola oil
• 1/2 pound lean pork shoulder, sliced 1/8 inch thick and cut into 1-by-1/4-inch strips
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped peeled fresh ginger
• 1/2 cup chopped scallions
• 4 cups chicken stock or low-sodium broth
• 1/2 pound soft tofu, cut into 1/2 -inch dice
• 1/3 cup unseasoned rice vinegar, plus more for serving
• 3 tablespoons soy sauce
• 1 teaspoon sugar
• 1 teaspoon black pepper
• 1 teaspoon toasted sesame oil
• 1 tablespoon Sriracha, plus more for serving
• Kosher salt
• 2 large eggs, beaten

INSTRUCTIONS

1. In a small bowl, cover the mushrooms with boiling water and let stand until softened, about 30 minutes. Drain and coarsely chop the mushrooms; discard the soaking water. 
 
   
2. In a large saucepan, heat the canola oil. Add the pork, garlic, ginger and scallions and cook over moderately high heat, stirring occasionally, until the pork is golden brown, about 3 minutes. Stir in the stock and add the tofu, 1/3 cup of vinegar, the soy sauce, sugar, pepper, sesame oil, mushrooms and 1 tablespoon of Sriracha. Bring the soup to a simmer and season with salt. While stirring constantly, drizzle in the eggs and cook until strands form, 1 minute. Serve hot, passing rice vinegar and Sriracha at the table
   Simple Smoked Turkey Spring Rolls12 spring roll wrappers1 Cup diced smoked turkey 1/2 Cup diced carrots1/2 Cup diced white onion1 Cup cooked thin rice noodlesCanola oil
   Lay out the spring roll wrapper flat. Place a mixture (approximately 2 tablespoons) noodles, turkey & veggies. Fold bottom corner over, fold in the two sides (as if folding an envelope), roll tightly.
   Heat canola oil to 360 degrees, fry spring rolls in small batches. Keep warm in oven until ready to serve. 
3. 
   

Lobster Bisque

This wonderful lobster bisque was part of our New Year's Eve big bash of a meal.

And by big bash I mean no bash at all. Now in our mid forties the whole big night out on New Year's Eve is a distant memory for us. We were trying to remember the last time we actually did go out on New Year's and as best we can both remember it was at least 5 years ago in Chicago seeing Poi Dog Pondering. That was actually a great New Year's. But both of us agree there have really been only a few great New Year's in our lives. It's typically just a bunch of hype and then some let down.

So several years ago we decided to set a standing dinner at home date for New Year's eve and we've pretty much stuck to it. A few years we've had friends over to join us but we made a pact to NEVER go out again unless there is really something worth doing. 

So to welcome 2014 we went with a lobster theme. G made this silky and luscious lobster bisque and I made our fav pot sticker recipe lobster and shitake. It was a nice evening and we actually stayed up 'til midnight and watched the ball drop. That was unusual. 

Happy New Year to You!

RECIPES:

(link to Lobster Shitake Potsticker recipe)

Lobster Bisque adapted from Fine Cooking

For the broth:

• 1 1-1/2- to 1-3/4-lb. live lobster, rinsed ( we used 2 lobster tails)
• 1-1/2 oz. (3 Tbs.) unsalted butter

For the bisque:

• 2-1/2 oz. (5 Tbs.) unsalted butter
• 1 medium yellow onion, chopped
• 1 small carrot, peeled and finely chopped
• 1 large clove garlic, finely chopped
• 1-1/8 oz. (1/4 cup) all-purpose flour
• 1 cup dry white wine
• 2 Tbs. tomato paste
• 1 Tbs. chopped fresh thyme
• 1 dried bay leaf
• 1 cup heavy cream
• 2 Tbs. cream sherry
• Kosher salt and freshly ground black pepper

Make the broth:

In an 8- to 10-quart stockpot, bring 1-1/2 inches of water to a boil over high heat. Add 1 tsp. salt and the lobster, cover, and steam until bright red and one of the smaller legs twists off easily, about 18 minutes. Remove the lobster with tongs and reserve the steaming liquid.

When the lobster is cool enough to handle, twist off the claws and the tail. Using a nutcracker, crack the knuckles and claws and push out the meat with your little finger or a pick. Set the tail on a hard surface and use your hand to press down and crack the shell; push out the meat. Slice the tail meat in half lengthwise and remove the black intestinal vein. Dice the meat from one claw and half of the tail and set aside for garnish. Coarsely chop the remaining meat. Reserve the shells.

Rinse out the tomalley (green matter) from the upper body. Split the body lengthwise and use your fingers to remove the innards. (If the lobster is female, you’ll see bright-red roe; leave it in the body for additional color and flavor.)

Use kitchen shears or a chef’s knife to break the body and reserved shells into 1- to 2-inch pieces and then use a meat mallet or a small pot to flatten them.

Measure the steaming liquid and add water to total 6 cups of liquid. Melt the butter in a 4-quart saucepan over medium heat. Add the flattened shells and cook, stirring occasionally, until they begin to blister and their color intensifies, about 5 minutes. Add the liquid and 1/2 tsp. salt and bring to a boil over high heat. Reduce the heat to medium low and simmer, uncovered, for 30 minutes, skimming off any foam that rises to the surface.

Strain the broth through a fine sieve into a large liquid measuring cup. You should have 4 cups—if there’s more, boil until reduced to 4 cups; if there’s less, add water.

Make the bisque:

Clean and dry the saucepan and melt the butter in the pan over low heat. Add the onion, carrot, and garlic and cook until softened, about 15 minutes. Sprinkle in the flour and cook, stirring, until golden and bubbly, about 2 minutes.

Add the wine, tomato paste, thyme, and bay leaf; bring to a boil, and cook, stirring, until the liquid is slightly reduced, about 3 minutes. Add the lobster broth and cook uncovered over medium heat until slightly reduced, about 5 minutes. Add the chopped lobster meat and simmer for 2 minutes to heat. Remove the bay leaf.

In a blender, purée the mixture in batches until smooth. Strain through a medium-mesh sieve back into the pot, pushing on the solids with a wooden spoon.

Stir in the cream and sherry, season to taste with salt and pepper, and cook the bisque over low heat until slightly thickened, about 10 minutes.

Serve the bisque garnished with the diced lobster meat.

Supper Club: Holiday Cocktail Party

Yeah, she has nothing to do with Supper Club except being a really cute annoyance to our guests all night. But this photo is just too cut not to share.

In our many years of Supper Club gatherings I can't remember a December gathering that fell only 4 days from Christmas.  

We were happy to host Supper Club this month. It gives me even more reason to decorate for the season, which I enjoy doing regardless. 

So with the house all ready to go we decided that actually being so close to Christmas doing a theme that would be a bit less maintenance would likely be appreciated by all. We went with a typical holiday cocktail party theme. Everyone brought makings for a festive cocktail and a hearty appetizer. PERFECT, especially since almost all of our members love appetizers. 

It was a great way to kick off our winter break. 

Table set for a potluck style meal, holiday tunes a playing..... we were ready to celebrate.

We greeted everyone with our cocktail, a Tipsy Santa. Yeah, next time we would need to use a course type of sugar for the rim to help with the Santa hat look. But they actually were pretty tasty and tipsy.

Some great apps were included in the spread. 

(Of course per my usual Supper Club photography I remembered to start taking pictures after most of the food was gone.)

We made grilled lamb chops with a creamy mustard sauce and

Sliced Steak Caesar sliders.

Lisa & Derek made a fantastic Gruyere' cheese, caramelized onion & bacon dip (need we say more, YUM!) and

Brie with Peach Salsa Crostini. 

They served a delicious White Chocolate, Candy Cane Martini also.

Jeff & Kris joined us after attending their daughters choral recital. And they brought with a great platter of greek flavored pizza pinwheels.

They also made a refreshing Cranberry Amaretto cocktail.

Since it was an appetizer theme I just picked up some frozen eclairs and bite sized tastes for dessert. But given the sweet cocktails dessert was barely touched by any of us at the end of the night.

It was a great gathering during a very busy season to just sit down and nosh on some yummy food with some people who have become our Supper Club family.

From G, T & Sally P. we wish you all a very Merry Christmas!

Recipes:

All 3 recipes adapted from Rachel Ray Everyday Magazine Recipes. Linked below:

Sliced Steak Caesar Sliders

Lamb Chops with Creamy Mustard Sauce

Tipsy Santa Cocktail

March Supper Club: St. Paddy's Day

This month for our March Supper Club gathering our friend's Jeff & Kris hosted us all with a St. Paddy's day theme on St. Patrick's Day eve. No green beer in sight instead it was a fantastic holiday spread.

The full spread of red wines and whiskeys were out for the indulging.

After finally getting the guys to step away from the libations table we were able to hear about Lisa & Derek's appetizing appetizers.

We started with some amazing traditionally Irish (at least according to Epicurious & Foodnetwork) appetizers; including these wonderfully herby Emerald deviled eggs,

and 2 different crostini's. One made on Irish Soda bread with chive butter and smoked salmon.

And finally a simple but tasty soft buttered & salted bread topped with thinly sliced radishes.

Arnie & Greg

Jeff, Kris, Jenni, Lisa & Derek

Finally, after over indulging in the fabulous but filling starters we moved on to the main course.

And of course a traditional St. Patrick's feast couldn't happen without some good old traditional corned beef, 

served with the most delicious mashed potatoes infused with horseradish and scallions and gravy.

Served along with Jenni & Arnie's cabbage made with bacon.

Although we were all admittedly fully stuffed we did have to keep the indulgence going and partake in our offering of Chocolate Stout Cake with Salted Caramel Filling & Bailey's Cream Cheese Frosting that we served with a good chocolate stout beer to fully complete the filling meal.

It was again another great meal with new food pushing us to expand both our palate and skills. 

Chocolate Stout Cake with Salted Caramel Filling & Bailey's Frosting

Happy St. Patrick's Day! 

Those of you who follow our space here know that baking isn't really our focus or passion and mostly because I truly feel I pretty much suck at it. But the success experienced making this cake may change that attitude.

Our theme for Supper Club this past weekend was St. Patrick's day. Our lovely hosts were making traditional corned beef and we were assigned dessert. I ran across this Chocolate Stout cake on Pinterest posted by Closet Cooking that seemed like the perfect option for our dessert offering to the meal.

Cake making has always seemed a bit intimidating to me. I mean just the amount of ingredients I have to drag out of the cupboard that I have to stand on a ladder to get down is enough to make me not bake on most days. But he explained this cake made with Guinness was pretty simple and delicious. And I found that to be true.

I followed his advice and first butter the pans and added parchment to prevent sticking. This helped getting the cake out of the pan a breeze.

The chocolate, Guinness and butter create the most rich and lush chocolate mixture you can dream of so simply.

The batter ends up being thick and dense in appearance but creates the most light and fluffy cake texture.

While the cake was cooling I decided I wanted to add a filling to the middle layer of the cake and I found a recipe for Salted Caramel Glaze on The Hungry Housewife blog that seemed like the perfect middle for our cake. This glaze was simple and wonderful.

And the Bailey's cream cheese frosting was literally divine. Truly what a simple cake that turned out fantastic. A definite must make for chocolate lovers. The body the stout adds to the chocolate cake is detectable and wonderful.

 RECIPE:

Chocolate Stout Cake with Salted Caramel Filling & Bailey's Cream Cheese Frosting

Ingredients

1. 1 cup (2 sticks) unsalted butter
2. 1 cup stout (such as Guinness)
3. 3/4 cup unsweetened cocoa powder
4. 2 cups all purpose flour
5. 2 cups sugar
6. 1 1/2 teaspoons baking soda
7. 3/4 teaspoon salt
8. 2 large eggs
9. 2/3 cup sour cream

Directions

1. Melt the butter in a sauce pan, remove from heat and let cool a bit.
2. Mix in the stout and cocoa powder.
3. Mix the flour, sugar, baking soda and salt in a large bowl.
4. Mix the eggs and sour cream in another large bowl.
5. Mix the stout mixture into the egg mixture.
6. Mix the dry ingredients into the wet.
7. Pour the batter into one or two greased and parchment lined circular cake pan(s).
8. Bake in a preheated 350F oven until a toothpick pushed into the center comes out clean. If you bake it in a single pan then it should take about 40-50 minutes. If you bake it in two cake pans then it should take about 20-30 minutes.

Salted Caramel Glaze

1. 5 tablespoons Butter
2. ½ cup packed Dark Brown Sugar
3. ⅓ cup Heavy Cream
4. Pinch Salt
5. ¼ teaspoon Vanilla Extract
6. ⅔ cup Powdered Sugar,sifted

Salted Caramel Glaze

1. In a medium saucepan, bring the butter, dark brown sugar, heavy cream and salt to a rolling boil, stirring constantly.
2. Boil for ONE minute, stirring constantly.
3. Remove from heat, stir in vanilla extract.
4. Add about ½ cup of the powdered sugar and whisk until smooth.
5. Continue to whisk in powdered sugar by the tablespoon until you reach your desired consistency.
6. Remove the cake from the fridge, place on a cake plate and pour the salted caramel glaze over the top.
7. Sprinkle the Fleur de Sel over the glaze.

Bailey's Cream Cheese Frosting

Ingredients

1. 4 ounces cream cheese, room temperature
2. 1 cup confectioners sugar
3. 3 tablespoons of Bailey’s Irish cream

Directions

1. Cream the cream cheese.
2. Slowly mix in the confectioners sugar.
3. Slowly mix in the Irish cream

Cream Puffs with Vanilla Ice Cream and Chocolate Sauce

Okay, are you setting your table for your Valentine's Day at home meal yet?

If not it's just about time here's our final addition to our Valentine's Day Menu. Dessert= Cream Puffs with Vanilla Ice Cream and Chocolate.

Here's what's on the Valentine's Day menu:

Dirty Shirley Cocktails

Mini-Lobster Rolls (originally posted Jan. 29th)

Iceberg Wedge with Warm Bacon and Blue Cheese Dressing 

Braised Beef Short Ribs

Cream Puffs with Vanilla Ice Cream and Chocolate Sauce

You know it has to be a special occasion if I'm baking cream puffs. Now the fact that this is a Thomas Keller recipe did intimidate me a bit being the absolute baking hater that I am. But actually these were pretty doable even for me. And definitely just enough special too. 

It starts with piping the pasty swirls. A baking first for me.

As you can see they do look fully amateur but they tasted pretty darn good. 

Especially sandwiched on top of some excellent local Vanilla Bean Ice Cream covered some Seattle made Fran's Dark Chocolate Sauce.

We topped them with some fresh raspberries. Since we started the meal with some raspberry garnishing why not end it in the same way too.

Well we do hope our menu inspired you to not get sucked into the Valentine's Day restaurant chaos and instead make your own special meal at home.

We wish you and your special one a wonderful meal, hopefully made at home.

RECIPE:

Cream Puffs with Vanilla Ice Cream and Chocolate Sauce (adapted from Epicurious)

1 cup water

5 1/3 tablespoons (about 3 ounces) unsalted butter

1 tablespoon plus 1 teaspoon sugar

1/8 teaspoon kosher salt

1 cup all-purpose flour

4 to 5 large eggs

1 1/2 cups Chocolate Sauce

1 1/2 cups Vanilla Ice Cream

Preheat the oven to 450°F.

Line one baking sheet with a Silpat and a second one with parchment paper (or line both sheets with parchment if you don't have a Silpat). Set up a heavy-duty mixer with the paddle attachment.

Combine the water, butter, sugar, and salt in a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium, add the flour all at once, and stir rapidly with a stiff heatproof or wooden spoon until the dough pulls away from the sides of the pan and the bottom of the pan is clean, with no dough sticking to it. The dough should be glossy and smooth but still damp.

Enough moisture must evaporate from the dough to allow it to absorb more fat when the eggs are added. Continue to stir for about 5 minutes, adjusting the heat as necessary to prevent the dough from coloring. A thin coating will form on the bottom and sides of the pan. When enough moisture has evaporated, steam will rise from the dough and there will be the nutty aroma of cooked flour.

Immediately transfer the dough to the mixer bowl and mix for a few seconds to release some of the heat from the dough. With the mixer on medium speed, add 4 eggs, one at a time, beating until each egg is completely incorporated before adding the next one; scrape down the sides of the bowl as necessary. Turn off the machine. Lift some of the dough on a rubber spatula, then turn the spatula to let it run off: It should fall off the spatula very slowly; if it doesn't move at all or is very dry and falls off in one clump, beat in the additional egg.

Place the dough in a pastry bag fitted with a 1/2-inch plain tip. Pipe 15 disks (this will give you 3 extras for testing) about 1 1/2 inches across and just under 1/2 inch thick on the Silpat-lined baking sheet, leaving about 1 1/2 inches between them, as they will expand when baked. Pipe the remainder on the other sheet. (You will have about 4 dozen in all.) Bake the 15 puffs for the recipe and freeze the ones on the second baking sheet until firm, then transfer to a freezer container and freeze for another time.

Bake the puffs for 10 minutes, turn the sheet around, turn the oven down to 350°F, and bake 15 minutes more. Remove one puff and break it open: It should be hollow inside and not gooey or eggy; if it is still moist, return it to the oven and check in 5 minutes. Cool the puffs completely on the baking sheet. Store in an airtight container until serving time.

To serve:
Preheat the oven to 300°F.

Warm the chocolate sauce in a double boiler or a microwave. Warm the profiteroles on a baking sheet in the oven.

Split each profiterole in half and arrange 3 on each plate. Place a small scoop of ice cream in the bottom half of each profiterole and top with the lid. Spoon the sauce over.