Tag Archives: soup

Homemade Fish Stock

23 Sep


Gluten-Free, Paleo, Perfect Health Diet

There are two types of people: those who make stock all the time and don’t need or want someone else to tell them how to do it, and those who are intimidated by the process and never start in the first place. The other day, when writing my Blue Crab and Chipotle Bisque recipe, I realized that simply calling for fish stock was a little mean to the latter group, since they might not have some fish stock handy. Honestly, it was a little negligent of me to have this blog for over four years and not post a fish stock guide – after all, what if it was the only thing stopping you from making my delicious Brudet recipe?

One thing in particular I like about fish stock is that it’s surprisingly cheap to make. For example, most fish markets will give you their unused fish heads for free or super cheap. Additionally, I find that the best herbs for making stock are actually the stems of fresh herbs, which means you can save the actual herbs for other cooking creations. Fish stock keeps well in the freezer; we tend to divide the stock into pint jars and leave them in the freezer until we need them. We often use it to whip up a quick fish-based soup, or to add to risotto or fish curries.

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Blue Crab and Chipotle Bisque

9 Sep


Gluten-Free, Paleo, Perfect Health Diet

NFL team loyalty is a crazy thing. Growing up in Washington state, we were diehard Seahawks fans; after all, who else can you root for all the way up in the Pacific Northwest? Moving away and living in Hawaii for seven years really messed me up, since football games come on so early – over the years, the whole sport dropped off my radar. That all changed six years ago when our family moved to Baltimore, the proud home of the Ravens, and I was immediately drawn to this tough, talented, and admittedly dirty team. Today, I’m torn between who to support – Seattle or Baltimore – but luckily they rarely play each other so it isn’t that big of a deal.

It’s been hard for me to follow games closely after canceling our TV service a couple years ago, but since our family is moving once again this fall (to Pensacola, Florida this time), I can’t help but feel a little sentimental knowing this is our last season in the heart of Ravens madness. The folks behind Tabasco recently asked me to come up with a dish that used ingredients that were indicative of my local NFL team, and something with blue crab immediately came to mind. Since crab cakes are already in my cookbook, I went with my next favorite crab dish – bisque.

A bisque is a cream-based soup of French origin, typically made with shellfish. Seafood bisques are very popular in Maryland, and can be found in just about every diner menu (and we have a lot of diners). I like the type of bisque you find in Maryland – simple, honest flavors – so I whipped up a basic recipe for the home chef, adding a little Chipotle Tabasco in for some kick.

My next challenge: picking a Florida NFL team to follow.

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Cioppino (San Francisco Seafood Stew)

19 Aug


Gluten-Free, Paleo, Perfect Health Diet

Cioppino is an Italian-American seafood stew first developed in San Francisco in the late 1800s. Originally made by Italian fisherman who had settled in the region, it was crafted directly on fishing boats using rudimentary cooking tools before making its way into local restaurants and beyond. Much like the French Bouillabaisse or the Eastern European Brudet, Cioppino is made with a variety of seafood, depending on whatever is on hand. Also, apparently I’m obsessed with tomato-based seafood stews, because this is my third such recipe in the past year.

The origin of this dish’s name is the subject of some debate. The most likely answer is that it comes from the word ciuppin, which means “chopped” in the Ligurian dialect spoken in Genoa, Italy’s largest seaport, from where many immigrants in the San Francisco area originated. The idea is that fishermen chopped up a bunch of fish for the stew. There’s also a seafood stew from Genoa called Ciuppin, so there’s that, too. But a more compelling origin is that the name comes from Italian-Americans asking their fellow fishermen to “chip in” some seafood for a communal feast, and their broken English formed the word we know today as Cioppino.

No matter its etymology, this is a quick and versatile dish to make for any weeknight or weekend, allowing you to maximize your flavors based on whatever seafood is on sale at your local market. For us, king crab was (somewhat) affordable the other day, so that’s what we used to spice up our dinner. Just stick with the underlying foundation of the recipe and you can’t go wrong.

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Ital Stew

29 Jul


Gluten-Free, Paleo, Perfect Health Diet

Ital stew is a Jamaican dish aligned with the Rastafarian movement. The word “ital” is derived from the word vital, and is similar to the concept of kosher. Specifically, ital food should be vegetarian, unprocessed, and from the earth. Some believe that even iodized salt should be avoided, and only pure sea salt is acceptable. Since meat is considered dead, it is not ital, although some Rastafari are known to eat small fish.

Like in my Callaloo recipe from earlier this year, there is a lot of variation to this dish. Typically, it’s made with several different kinds of starchy foods (I used squash, taro, potatoes, and plantain) in a coconut milk broth. It’s lightly spiced, with just thyme and pimento (allspice).

Funny enough, when doing my research I discovered this dish isn’t considered an exceptionally tasty stew, to the point that I was almost turned away from trying it. I have a suspicion that the reason it’s not well-received is because every recipe I found had you adding all of the vegetables at once, which likely resulted in a mushy, jumbled, and slightly confusing stew. I tried a different tactic, and added the dishes in increments so that they all were perfectly cooked at the end of the recipe. This extra care made a huge difference in the final product; in fact, we’re adding this dish to our regular rotation because it’s easy, quick, and hearty – a perfect summer soup when you’re not in the mood for a meat dish.

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Kuy Teav – Cambodian Pork and Seafood Noodle Soup

15 Jul


Gluten-Free, Paleo, Perfect Health Diet

Kuy Teav is a Cambodian pork and seafood noodle soup, much like the Vietnamese Pho; in fact this dish is enjoyed in Vietnam, under the name Hu Tieu Nom Vang (“Phnom Penh Noodle Soup”). While I’m a huge fan of Pho (it’s in my cookbook), sometimes it’s a little too beefy for my tastes; Kuy Teav serves as an excellent break from the norm.

It’s believed that this dish originated among Chinese immigrants living in Cambodia, and later spread to the rest of the country. It’s also a popular breakfast meal. Like many Asian soups, there is no one way to prepare this dish. Feel free to experiment with all sorts of add-ins, including meat balls or any leftover meat you may have.

This dish sits firmly in the Perfect Health Diet spectrum of Paleo since it uses rice noodles, but feel free to use sweet potato noodles (or even zucchini noodles) instead. One of these days, I’ll help convince the Paleo world that rice is indeed Paleo, but until then, I’ll continue to use my favorite little hashtag: #teamwhiterice.

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Kare Kare (Philippine Oxtail and Tripe Stew)

10 Jun


Gluten-Free, Paleo, Perfect Health Diet

Let me tell you a quick story. I first visited Singapore about 10 years ago, flying solo to the city-state for a work trip. I loved this tiny country from the very start, most especially their melting pot of cultures and languages (the country has four official languages: English, Malay, Mandarin, and Tamil). I also happened to be visiting during Chinese New Year, and the whole downtown area was filled with celebrations and fireworks – quite a welcoming sight for this young and starry-eyed traveler.

My first morning in the city I awoke starving (and a little hungover), and decided to scout out some local restaurants for a late breakfast. I quickly learned an important lesson: during the daytime, Singapore basically shuts down for Chinese New Year. After miles of walking, I finally found a shopping center that was open, and headed for the first restaurant I could find, a small, cramped Filipino restaurant.

The menu was written in Tagalog, and I was too hungry and grumpy to ask for an English menu, so I just worked my way through the list of dishes on my own. I settled on Kare Kare, mostly because it sounded like “curry”, and based on its description I figured the word karne meant meat (I was right). Meat curry sounded like a perfect fit for my empty stomach. I couldn’t translate the rest of the dish’s description but I figured I was good to go.

The dish that arrived held little similarity to curry, and was more like a thick, mild stew that tasted like peanuts. I also found little in the way of meat in the dish, mostly attached to weird-looking bones (oxtails) or some strange looking chewy substance (tripe). But you know what? It was delicious, and I ate every bit of it, even if I had no idea what it was.

I’m pretty sure that this meal is what started drawing me towards adventurous eating, and so I wanted to share the recipe for the dish with you this week. As you might have figured out, Kare Kare is a Philippine oxtail stew, often served with tripe and pig or cow feet. There’s a bit of variation to this dish, but it is typically includes eggplant, green beans, and Chinese cabbage. The name Kare Kare may have been introduced by Indian immigrants who settled to the east of Manila, while others believe that the dish came from the Pampanga region to the northwest of the Philippine capitol city.

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Sayur Bening Bayam (Indonesian Spinach, Carrot, and Tomato Soup)

20 May


Gluten-Free, Paleo, Perfect Health Diet

Over this past weekend, I was scheduled to appear at the latest Perfect Health Retreat in Wilmington, North Carolina as a guest chef. I had a whole day’s worth of recipes planned for the 20+ attendees and staff members, most of them based on traditional Indonesian or Malaysian dishes. I was very excited, and had even devoted the previous weekend to practicing and tweaking the recipes to get everything perfect. And then life struck. My son Oliver started feeling very sick last weekend, likely a gift from one of his pre-school classmates, and by Tuesday I was feeling the full brunt of some relentless flu symptoms.

So I spent last week and this past weekend drifting in and out of a feverish state, catching up on several seasons’ worth of Archer and Portlandia episodes, and trying to find new ways of incorporating bone broth into my diet (hint: developing recipes while under the influence of flu medicine is never a good idea). I’m happy to report that Oliver and I are both on the mend, but unfortunately I missed out on my opportunity to cook at the retreat. So that these recipes don’t disappear from memory, I wanted to share two of them with you this week.

The first recipe is Sayur Bening Bayam, a clear Indonesian soup made with a variety of vegetables, but always includes spinach (and often corn – see my note below the recipe). I chose this soup as one of my dishes because it’s dead simple to make and serves as an appetizer in the most literal sense – its simple tastes both satisfy and whet the appetite for a main course.

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Bakso (Indonesian Beef Balls)

5 Apr


Last month I had the pleasure of contributing to Melissa Joulwan’s awesome meatball recipe collection, “March Meatball Madness.” My dish, Bakso, is one of my favorite ways to eat ground meat. Be sure to check out the rest of March Meatball Madness on her blog, The Clothes Make the Girl!

Bakso is an Indonesian beef ball similar to Chinese or Vietnamese beef balls. Like all Asian beef balls, they are dense yet spongy, with a texture similar to fishcake. The key component of this texture is pulverizing the meat into a paste, often described as surimi, wherein its proteins are broken down. I like this spongy texture, and it’s a great alternative to your typical uses for ground beef.

It’s commonly believed that Bakso was first brought to Indonesia by Chinese immigrants. Bakso vendors can be found on most busy Indonesian city streets. Recently, there has been a health stigma against Bakso vendors, since additives such as Borax and MSG are commonly found in the beef balls or broth they’re served in. But in their natural form – as found in this recipe – Bakso is both delicious and healthy. The only modification I made from typical Bakso recipes is that I omitted the bit of sugar that is usually added to the balls to enhance their flavor.

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Callaloo (Caribbean Green Soup)

25 Feb


Gluten-Free, Paleo, Perfect Health Diet

Callaloo is a Caribbean dish that originated in Africa. It is typically made with amaranth leaves (aptly called callaloo in the West Indies), taro leaves (dasheen), or water spinach; since these plants are somewhat hard to find in the United States, spinach is a common replacement stateside. There are many variations of this dish, and my recipe follows the Trinidadian version, which includes coconut milk and okra. In the Caribbean, Callaloo is often served as a side dish, but when I make it, it almost always turns into a main course. I’m not the type of guy that craves vegetables often, or vegetable soups for that matter, and I crave this dish. A lot.

I think I could eat my weight in Callaloo. I don’t know what it is about this dish that makes me go crazy about it. For one thing, I feel like a superhero after I eat it – like I’ve consumed a week’s worth of vegetables in one sitting. It’s also ridiculously delicious, and carries a unique flavor despite using fairly common ingredients. The only ingredient in here we don’t eat regularly is okra, since my wife isn’t a fan of okra’s slimy texture; luckily, the texture is cleverly masked in this dish.

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Lobster and Mussel Bouillabaisse

6 Feb


Bouillabaisse is a traditional Provençal (Southeast France) stew, typically made with fish and shellfish. Although it was originally made with rockfish, today it’s also made with all sorts of different seafood. For this recipe in particular, I decided to go with lobster and mussels; I like the idea of pairing two foods that are at opposite ends of the price spectrum (lobster = rare & elegant, mussels = common & unglamorous). This dish is paired with my lobster stock recipe, so be sure to check that out since you’ll need some stock. Putting this dish together – stock and all – is actually a fairly quick experience: in about 90 minutes you’ll have a recipe that will have your dinner guests swooning.

Don’t let the assumed costs of buying lobster deter you. If available in your area, live lobsters are surprising affordable when compared to the going rate at a seafood restaurant. And really, sometimes you can’t put a price tag on eating a rich, classic meal in the comfort of your own home.

Also, don’t forget that I’m hosting a giveaway this week; click here for a chance to win two live 1.5 lb lobsters from lobster.com ($65 value)! The giveaway is limited to continental US residents and ends midnight, Saturday, Feb 8th, 2014. Good luck!

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