Crunchy Pork Kimchi Burgers 

 

- - -

JOAN'S NOTE:

Might be nice to make, especially if I ever make kim chee from kimchilicious. 

- - -

© Lucas Allen

Inspired by a Korean YouTube channel called Maangchi’s Cooking Show, Grace combines pork and kimchi in panko-coated cakes and serves them with an umami-rich soy-sesame mayonnaise. The patties make great burgers, especially with bread-and-butter pickles. 

1 tablespoon minced fresh ginger
1 large garlic clove, minced
2 scallions, minced
1 pound ground pork
3/4 cup finely chopped kimchi
Kosher salt
All-purpose flour, for dusting
2 large eggs, beaten
1 cup panko (Japanese bread crumbs), lightly crushed
Vegetable oil, for frying
Two 5-ounce bags baby spinach
1/4 cup plus 2 tablespoons mayonnaise
1/2 teaspoon toasted sesame oil   (check to see if oil isn't rancid)
1 tablespoon soy sauce
Toasted sesame seeds, for garnish  

 

In a bowl, combine the ginger, garlic, scallions, pork and kimchi with 1 teaspoon of salt. Form the mixture into eight 3-inch patties, 1/2 inch thick. Dust the patties with flour.  

Put the eggs and panko in 2 shallow bowls. Dip the patties in the egg and then in the panko, pressing to help the crumbs adhere.

In a large skillet, heat 1/4 inch of vegetable oil. Add the patties and fry over moderate heat, turning, until golden and cooked through, 5 to 6 minutes. Drain on paper towels.

Pour off all but 1 tablespoon of the oil in the skillet. Add the spinach in batches, season with salt and cook over high heat until wilted, about 1 minute.

In a bowl, mix the mayonnaise, sesame oil and soy sauce. Mound the spinach on plates and top with the burgers. Drizzle with the sauce, sprinkle with sesame seeds and serve.

Chocolate-Black Pepper Cookies 

JOAN'S NOTE:

 If I didn't make the chocolate tuiles, I would have made this one. 

 But it's made with Dutched-prcoess (whatever that is) cocoa powder - which I don't have.

- - -

 

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened Dutch-process cocoa powder
• 1/4 teaspoon coarse salt
• 1/4 teaspoon finely ground pepper, plus more for sprinkling
• 1 tablespoon plus 1 teaspoon good-quality instant espresso powder
• 1/2 teaspoon ground cinnamon
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 1/2 teaspoons pure vanilla extract
• Coarse sanding sugar, for rolling

Directions

1. Sift together flour, cocoa powder, salt, pepper, espresso powder, and cinnamon into a large bowl; set aside.
   
2. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined.
   
3. Turn out dough onto a piece of parchment paper, and roll into a 2-inch-diameter log. Roll log in the parchment. Refrigerate at least 1 hour or overnight.
   
4. Preheat oven to 350 degrees. Remove log from parchment paper. Let soften slightly at room temperature, about 5 minutes. Roll log in sanding sugar, gently pressing down to adhere sugar to dough. Transfer log to a cutting board, and slice into 1/4-inch-thick rounds. Place rounds on baking sheets lined with parchment paper, spacing 1 inch apart. Sprinkle each round with freshly ground pepper.
   
5. Bake cookies until there is slight resistance when you lightly touch centers, about 10 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.
   

 

• 

Cocoa Tuiles with Nuts

Contributed by Alice Medrich

1/4 cup hazelnuts, coarsely chopped
1/4 cup raw pistachios, coarsely chopped
1/4 cup slivered almonds
1/4 cup pine nuts
4 tablespoons unsalted butter, melted and still warm
1/2 cup sugar
1/4 cup unsweetened cocoa powder (not Dutch-processed)
1/8 teaspoon salt
2 large egg whites
1 tablespoon plus 1 teaspoon all-purpose flour
2 teaspoons freshly grated Parmigiano-Reggiano cheese

1. Preheat the oven to 350°. Line 3 large baking sheets with silicone liners or lightly buttered aluminum foil (press out any wrinkles). In a medium bowl, mix all the nuts.
2. In another medium bowl, whisk the melted butter with the sugar, cocoa powder and salt. Add the egg whites and whisk until smooth, then whisk in the flour and the grated Parmigiano-Reggiano.
3. Spoon level teaspoons of the batter onto the baking sheets, about 3 inches apart. Using the back of a spoon, flatten the batter into 2 1/2-inch rounds. Sprinkle each round with about 1 teaspoon of the mixed nuts.
4. Bake one sheet of cookies at a time for about 12 minutes, until they are just firm. Let the cookies cool on the baking sheet for 1 minute, then transfer them to a wire rack to cool. To make curved cookies, carefully drape the hot cookies over a rolling pin and let cool until they are hardened, about 2 minutes. Bake the remaining cookies and let them cool completely before serving.

Make Ahead The cocoa tuiles can be stored in an airtight container at room temperature for up to 3 days. 

- - -

JOAN'S NOTES:

1/4 cup of each of the nuts, is way, way too much. Could probably be half, so 1/8 cup or less. 

Parmigian cheese - very nice. adds subtle depth. 

This is a keeper - fast to make, and not filling. 

Had it with 2009 Madruga Vineyard Zinfandel dessert wine, which was pretty nice. 

- - - 

 2009 Madruga Vineyard Zinfandel

The beautiful ruby colored dessert wine is overflowing with ripe juicy plum, strawberry preserves, black cherry, maple syrup, Concord grape and rhubarb. A beautiful companion to any ice cream, cheesecake, berry pie or cheese course.

Gold Medal - 2012 San Francisco Chronicle Wine Competition

Release Date:          April 30, 2011
Cases Produced:     522 Cases

 

- - -

  

Chocolate Tuile

Chocolate Tuile Batter 

 

Ingredients

• 1 cup all-purpose flour
• 3 tablespoons Dutch-process cocoa powder
• 1/2 cup unsalted butter, at room temperature
• 2/3 cup confectioner's sugar
• 4 large egg whites, at room temperature

Directions

1. Sift flour with cocoa, and set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium until well-combined, about 2 minutes. Beat in egg whites, one at a time, beating for 4 minutes after each addition. Add the flour-and-cocoa mixture, and mix until just combined.
3. Reserve 1/2 cup batter; place in a pastry bag fitted with a #2 tip, and set aside for piping white tuile cookies.

 

The Top 6 Super Carne Asada Burritos in SF (With A Ringer Thrown In)

By Sara Deseran on January 24, 2011 4:39 PM

Stumble10  

Photography by Dwight Eschliman (left to right): Matthew Accarrino, Margo True, Charles Hodgkins, Ryan Farr, Prisca Chen

No jukebox blaring banda. No salsa, chips, or beer. Just pure burrito. In a blind taste test—analyzing everything from girth to beef-sear to ingredient distribution and harmony—five experts dig into six of the city’s most popular super carne asada burritos, with a ringer thrown in for fun (ahem, Chipotle). After some serious thought—and proof that even the best burritos can be flawed—conclusions were made.

1. El Farolito
1 ⅔ lbs ($6.30)
Continually ranked as one of the city’s top burritos, the Mission District’s classic 3 a.m. stop for booze-sopping came in first without much struggle. “What a whopper,” said Sunset magazine’s Margo True. “An amalgamated burrito with a careful arrangement of beans, rice, meat, and sauce. A thoughtful cook arranged it.” The carne asada is “wonderfully rustic,” said Charles Hodgkins of Burritoeater. However, burrito lover Prisca Chen did not concur. “The beef is like ground beef,” she lamented, scribbling a frowny face on her scorecard. “Where’s the pico de gallo?” Chen concluded that the burrito filling isn’t made up of true friends “though they tolerate each other.” But SPQR chef Matthew Accarrino gave it his top mark, citing the beans as “soft but with texture,” the beef as having the “best flavor of all.”
2779 Mission St.,  415-824-7877 


2. Papalote
1 ⅓ lbs ($8.49)
Last Feburary, this Mission District taqueria famously won the Bobby Flay burrito-off on the Food Network. The size of the carne in this burrito was noted by all: “Now that’s a steak,” said Chen. “An attention grabber,” said Hodgkins. “Nice but under-seasoned,” said True. “But I can finally taste the grill!” Hodgkins loved the “wonderfully griddled tortilla” and said, “I hardly ever think this, but this one has too much cheese.” Is such a thing possible?
3409 24th St.,  FREE 415-970-8815 


3. Taqueria Cancún
1 ⅓ lbs ($6.56)
A longtime SF favorite, this was selected by Chen as her top pick. She praised it as “juicy” and best for the uninitiated “tourist who’s never had an SF burrito.” Hodgkins deemed the tortilla steamed (though Cancún’s tortillas are in fact warmed on the griddle) and “sticky on the palate” and lamented the amount of sour cream. Farr was happy about the “good amount of heat, fresh cilantro, and avocado.”
2288 Mission St.,  FREE 415-252-9560 


4. El Tonayense
1 ¼ lbs ($6.50)
There are three El Tonayense trucks in SF, but this burrito, which has the addition of jalapeños (not green bell peppers as some judges guessed), was from the one parked at Harrison and 14th streets. “Good, crunchy sear on the meat,” said Farr. “And the addition of bean juice helps keep it moist.” True found the beef “forgettable—too pulverized.” But Chen appreciated its street-food scrappiness. “What this burrito lacks in girth it makes up for in grease and flavor.”
At Harrison and 14th streets,  415-559-0404 


5. Chipotle
1 ¼ lbs ($8.71)
The heat was on, said True, for this chain’s take on a burrito. Their version was “packed with lots of rice, guac, and fire. Zesty!” But it had too much starch for most. “Where are the beans?” said Hodgkins. “Oh, here hidden behind the damn rice.” Farr called the meat “tender” but wished there was more char. Hodgkins said the guac was “top shelf” but that the cheese seemed absent. Accarrino deemed the burrito “right in the middle of the pack.”
232 O’Farrell St.,  FREE 415-765-9043 


6. Gordo Taqueria
1 ⅓ lbs ($6.73)
Representing the burritos of the Richmond District, this one got wildly differing comments. True liked the guac and the balance of ingredients, as did Farr. But Chen asked “WTF?” in regard to what she deemed the “white rice,” which made her “wanna cry.” (Gordo says their rice is actually made with tomatoes.) Hodgkins compared the sour cream or crema to “cream cheese—an abomination.” Accarrino described it as “not so bad but not so interesting either.”
5450 Geary Blvd.,  415-668-8226 


7. El Castillito
1 ⅔ lbs ($8.20)
“Raw onion, mushy rice, dried-out meat,” said Accarrino of this Castro favorite. “An unattractive mishmash,” said True. “The meat is pale and definitely not asada.” Hodgkins said the beans might be “appropriate for minestrone but not a burrito.” Only one person truly loved this burrito, and it was Farr. “Good meat, good char flavor, nice chunky salsa,” giving it his top ranking, which just goes to show that burrito-tasting is nothing if not personal.
136 Church St.,  FREE 415 621-3428

Cheap restaurants Russian Hill

 places to try after paddling. . .

 

The 10 Best Dishes Under $10 in Russian Hill

By Amy Sherman on September 23, 2011 10:49 AM

Stumble320  

Truffled deviled eggs from La Folie Lounge

Last fall, we published the 10 Best Lunches Under $10 in Union Square. It was so popular, we decided to do it with every neighborhood. Rather than attack this subject as outsiders, we're approaching "hyperlocal" dwellers from each 'hood to give us their picks — in this case longtime Russian Hill resident, cookbook author and Epicurious contributor Amy Sherman. You may know her as the blogger at Cooking with Amy; follow her on Twitter at @cookingwithamy

1. Truffled deviled eggs at La Folie Lounge 
The luscious specimens from Triple T Ranch topped with bursting beads of trout roe are just the thing to nibble on while pondering the logic behind serving only three. Not to worry, at this price you can order another round. The super creamy eggs are a perfectly elegant fit for this luxe spot known for all things truffled (there's also truffled popcorn and mac and cheese). The eggs come accompanied with a selection of olives and cornichon and pair particularly well with Champagne or a sparkling wine cocktail. $5  2310 Polk St.,   FREE 415-776-5577 .

2.  Grilled squid with aioli at Zarzuela
The corner of Hyde and Union is a bus stop, a cable car stop and a destination for good eats. Anchoring the intersection is Zarzuela, a lively Spanish restaurant where you can easily make a meal out of  a selection of hot and cold tapas, the majority under $10 a piece. The must-order is the tenderest smoky squid, served with just a smear of aioli and fresh wedge of lemon. $7.95  10 29th St.,  FREE 415-970-2428 .

3. Mini ice cream sundae at Swensen's
Catty corner from Zarzuela is the original Swenson's shop. You can get a scoop but a sundae is better and all three sizes are reasonably priced. Start with whichever ice cream strikes your fancy. I'm partial to the sophisticated toasted almond, fresh banana or exotic lychee, but sticky chewy chocolate is another popular pick. While other choices are available, you'd be a fool not to choose the hot fudge and go for broke with plenty of whipped cream, chopped nuts and a cherry on top. There's no seating inside so take your sundae for a spin around the neighborhood. $3.75 1999 Hyde St.,  415-775-6818 .

4.  Grilled Japanese eggplant sushi from Sushi Groove
Sure, you go to a sushi bar for fish, but don't miss the silky slabs of eggplant cut on the diagonal doused in garlic, wine and soy sauce. Served nigiri style, an order comes with two pieces, but better order extra, you might not want to share. And be sure to book ahead, this tiny spot fills up pronto. $4.25 1916 St.,  FREE 415- 440-1905 .

5. Orange and sweet ricotta fritters with wild honey at Luella 
Like little pillows, these crunchy-on-the-outside soft-on-the-inside puffs are the creation of chef and owner Ben DeVries (a man who truly excels at all things fried). The floral and citrus notes help to cut the richness of the cheese. Best of all, a portion of them is more than enough for two to share. $8 1896 Hyde St.,  FREE 415-252-9560 .

6. Banh xeo at Aux Delices Vietnamese
The Vietnamese crepe is as messy to eat as it is delicious. An enormous crackly crisp pancake made from rice flour comes to the table folded in half and stuffed with shrimp, pork, bean sprouts, and sauteed onions. Served with a knife, you cut it up and eat it wrapped in a lettuce leaf with your choice of condiments--picked vegetables, fresh cilantro and mint--then dip it in fish sauce or spice it up with chile paste. Not only is it a great appetizer but it also makes a very filling entree. $10 2327 Polk St.,  FREE 415-928-4977 .

7. Aushak from Helmand Palace
While all dumplings hold a special place in my heart, I dream about these. They come filled with an herbal mix of almost squeaky fresh leeks and scallions topped with two sauces, one with yogurt and the other a tomatoey beef ragu with mint. The gossamer ravioli are available as an appetizer or as a more expensive entree. A vegetarian option is available as well. $6.95 2424 Van Ness.,  FREE 415-345-0072 .

8. Crispy rice salad at Lemongrass 
Thai salads are often bright and tangy, but you won't find this salad at most Thai restaurants. Topping a bed of iceberg lettuce is a mix of toasted peanuts, cilantro, scallions, red onions and simultaneously crispy and chewy chunks of rice cakes that absorb a lively lime and ginger dressing. The contrast of juicy lettuce, pungent herbs and onions, and crunchy nuts and rice cake is a dazzling wake up call for your tongue. $7.95 2348 Polk St.,  FREE 415-929-1183 

9. Lemon rice pudding Loving Cup 
A shop just for frozen yogurt and rice pudding? Yes. Though flavors change frequently, the lemon vanilla rice pudding strikes just the right balance of rich, creamy and refreshingly  tangy. You may want to grab a lid though, I've yet to finish a whole serving in one sitting. $3.75  2356 Polk St.,  FREE 415-440-6900 .
10.  Pescado tacos at Nick's Crispy Tacos
As good as ever, though a bit more expense than it used to be, is the Baja-style fish taco. Crunchy beer batter fried fish, cabbage slaw, and onions are tucked into a taco so juicy with salsa and lime mayo that it needs two tortillas to contain it. Throw in a $3 happy hour margarita and the combo is a reasonable weeknight  indulgence. $4.50 1500 Broadway.,  FREE 415-285-6328 .

Restaurant near Old Mandarin

9. Salt and Pepper Rock Cod from Sunset's Best Seafood Restaurant

I took my father here and he loved this place. The thing that matters is that my dad grew up and lives in Hong Kong. The salt and pepper rock cod is pretty great, but I've eaten it so many times I'm not sure I can do it again. Thankfully the whole menu is pretty good, including the Lobster Noodles and fried chicken. $7. 3060 Taraval Street.  415-681-2899

Yelp reviews look good too. 


- - -

Here's the full article at 7 x7

The 10 Best Dishes Under $10 in the Outer Sunset

By Brian Lam and M... on June 27, 2011 11:30 AM

Stumble144  

The turkey sandwich at Outerlands. Photo by Premshree Pillai at Flickr.

Last fall, we published the 10 Best Lunches Under $10 in Union Square. It was so popular, we decided to do it with every neighborhood. Rather than attack this subject as outsiders, we're approaching "hyperlocal" dwellers from each 'hood to give us their picks — in this case Ocean Beach Bulletin Associate Editor (and 7x7 contributor) Mark Lukach and departing Gizmodo Editor Brian Lam, surfing buddies who both call the Outer Sunset home.
Here's what they picked for their 'hood's best cheap eats. Check out 10 Under $10s from other SF neighborhoods here.
Mark's picks:
1. Turkey Sandwich from Outerlands Cafe 
Outerlands is an Outer Sunset staple — its jumbo slices of homemade bread and reclaimed wood decor are worth making the trek out here. Their turkey sandwich (the turkey goes really well on their fantastic bread) is hearty, filling and just $8. There's always a line, so I'd recommend getting a coffee from Trouble Coffee down the street before your seat is called. $8. 4001 Judah Street,  FREE 415-661-6140 
2. The Breakfast Sandwich from Devil's Teeth Baking Company
This neighborhood newcomer is already getting a lot of people excited. The breakfast sandwich is comprised of a housemade biscuit, a fresh scrambled egg, a big smokey piece of bacon and two slices of cheddar. I eat one and I'm not hungry 'til dinner. $6. 3876 Noriega Street,   415-683-5533 
3. The Shrimp and Steak Burrito from La Playa Taqueria.
The Outer Sunset's got nothing on burritos compared to the Mission, but there's something about this spot that makes it the best in the neighborhood. It's close to the beach and has short waits, plus great pictures of waves in Mexico lacquered to the counters. 90% of my trips to La Playa are barefoot, my hair still wet from surfing. The shrimp and steak for $7 is one of my favorite post-surf meals.  $7. 3817 Noriega Street,  FREE 415-681-2007 
4. Any Pizza from the Pizza Place on Noriega
This place is mostly awesome because of its vibe. For $7 you can get a half dozen of their very tasty buffalo wings, and in the pizza department, a huge slice with toppings adds up to about $4. Their trademark pizzas, like the Meathead, Rotten Robby and Timmy's Pie, are all top notch. 3901 Noriega Street,  FREE 415-759-5752 
5. Miscellaneous Fusion from Mango Medley
This hidden gem on Judah Street has a menu that's the size of a small book, and almost everything is under $10. As a waiter there once told me, it's "slow food served by small people," so settle in and don't expect to rush. It's hard to go wrong here, but some sure-fire winners are the Tamarind Chicken with Vegetables ($9.25), Coconut-Lime Spaghetti ($8.95), and the Baked Pork Chop ($9.50). 3911 Judah Street,  415-681-3228 
Brian's picks:
6. Spicy Beef Tendons from Kingdom of Dumpling
Some of the gnarliest dumplings in town can be found here, and you can even get them frozen to take home. I once walked in, short on time, and asked for one bag of every kind they had to go. $150 dollars and 6 months later, I ate them all. The pork and corn dumplings and shanghai soup dumplings are great, but I like the spicy beef tendon, which is sort of a chewy, super savory dish with a bunch of cilantro on top. I generally order it for my white friends like Mark before telling them what it is, and they love it too much to be grossed out. $6, 1713 Taraval Street,  FREE 415-566-6143 
7. Five Spice Chicken Noodle Soup from PPQ Beef Noodle House
The beef noodle soup in this place is pretty good but I usually get the five spice chicken noodle soup which is basically a chicken thigh, boneless, fried in a pan, sliced up and served next to a bowl of hot noodles. Let their noodles steep a bit, and stir em up with some hot sauce and hoisin sauce and have at it. $6.75 for the medium. You probably don't need the large. 1816 Irving Street,  415-661-8869 
8. A slab of Hammachi sashimi from Yum Yum Fish
I generally like my Chinese food prepped by Chinese people and my sushi prepped by a Japanese mom and pop but since this place doubles as a fish market, I like to stop in, grab a huge chunk of uni or hammachi and take it home to eat with a bowl of rice and some nori. Market Price. 2181 Irving Street.  415-566-6433 
9. Salt and Pepper Rock Cod from Sunset's Best Seafood Restaurant
I took my father here and he loved this place. The thing that matters is that my dad grew up and lives in Hong Kong. The salt and pepper rock cod is pretty great, but I've eaten it so many times I'm not sure I can do it again. Thankfully the whole menu is pretty good, including the Lobster Noodles and fried chicken. $7. 3060 Taraval Street.  415-681-2899 
10. Garlic Noodles from Thahn Long
There are cheaper places to get crab in the city but no place has garlic noodles that will stay on your breath for three days. Delicious, but pretty much the most nightmarish setting for a first date possible given the potency of the noodles. $9.50. 4101 Judah Street,  FREE 415-665-1146 

  

While shopping at Union Square. Places to try. 

 

The 10 Best Lunches Under $10 in Union Square

By Sara Deseran on October 08, 2010 7:50 AM

Stumble4  

 

 

I've been working in Union Square now going on 10 years which has gained me some keen insight into eating on the cheap around these parts. Not known for its culinary prowess, this part of town still has some good eats—you just have to pick and choose, even within each restaurant.
 
1. For blustery days, my new favorite go-to soup is the organic chicken pho at Urban Picnic (a spot that I'd written off until I tried the pho). It's not quite Turtle Tower, but the the slices of chicken are tender, the broth is bold. (Not to mention there are plenty of brain-numbing, US Weekly-type magazines to read while you slurp.)

2. A perennial favorite around the office, Crepe au Chocolate's skinny baguette sandwiches ($5), put on the panini press for a bit to get toasty and warm, make the perfect grab-and-go snack. I go for the asparagus and egg, but the goat cheese and fig jam is good too. Walk a block up and have your own mini picnic in Union Square proper.

3. My guilty pleasure? Like the kind of craving that builds up over time and then you just have to have it? A Louisiana hot link with sauerkraut ($4.35) plus fries with curry ketchup at Zog's Dogs little stand. On a sunny day, it never disappoints.

4. When I'm in need of something healthful (to make up for my Zog Dog moment), I stop by Boxed Foods Company for their Boxed Chicken Salad ($8.25), complete with shredded chicken, lots of greens, tart matchsticks of apple and a little bacon (hold the red onions). I like to bring it out to a table in Claude Lane alley.

5. One of the best deals had has to be the karaage chicken special at Sawaii Sushi (226 Kearny St.,  FREE 415-362-8558 ) For just over $7, you get crispy pieces of boneless fried chicken with a delicious dipping sauce, rice, cabbage salad, four pieces of California roll and miso soup.

Definitely want to try Sawaii Sushi. 

6. La Boulange (685 Market St.) might have developed into a bona fide chain, but they still make some very good bread, which makes a very great egg-salad sandwich, something I get all the time.

7. Katana-ya (431 Geary St.,  FREE 415-771-1280 ) makes some of the best ramen in the city. I like the spicy miso. Enough said.

Need to try ramen place - this might be the place I went with Paula. 

8. Then there's King of Thai Noodles which I love for their pad see ew, wide rice noodles tossed with pork and Chinese broccoli ($5) and their yellow curry ($5) which comes with a great little cucumber salad, the perfect foil.


9. Downstairs in the basement of the Westfield Centre, there's every kind of food under the sun at this upscale food court, but the line at the Sorabol Korean BBQ is always the longest for good reason. I like their vegetable bowl (which is basically bi bim bap) as well as their dumpling noodle soup. But I hate eating in crowded rooms with no windows, so I get it to go.

10. Muracci's Japanese Curry and Grill serves up a classic Japanese katsu curry ($8.95) that's been part of our Big Eat for two years running for good reason. Unlike in Tokyo, there's no vending machine to order it from. You actually have to wait in line, of which at this tiny, popular spot, there's always one.

Japanese curry, eat after trying on jeans.. . .

Gingered Carrot Soup

doesn't have cream. 

Colorful and fragrant carrot and ginger soup is a light and soothing soup. Carrot soup with ginger is a nutritious and low fat soup recipe with just a touch of sweetness and a touch of spice. This carrot and ginger soup recipe is both vegetarian and vegan. Scroll down for more vegetarian carrot soup recipes.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients:

• 3 tbsp olive oil
• 1/2 yellow onion, diced
• 1/4 cup fresh ginger, minced
• 4 cups chopped and peeled carrots (about 1 1/2 pounds)
• 3 cups vegetable broth
• 1 1/2 cups orange juice
• dash nutmeg
• salt and pepper to taste

Preparation:

In a large pot, sautee onions and ginger in olive oil until soft, about 3-5 minutes. Add carrots and vegetable broth and reduce heat to medium. Allow to simmer for about 40 minutes, or until carrots are soft.
Add orange juice and stir well.
Working in small batches and using a food processor or blender, process soup until smooth.
Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well. Serve with a dollop of yogurt or sour cream if desired and enjoy!

Emeril's Slow-Cooker Split-Pea Soup 

 

This soup makes enough to feed a crowd, but leftovers keep well.

• Prep Time 30 minutes
• Total Time 6 1/2 hours
• Yield Serves 8 to 10

Add to Shopping List

Ingredients

• 10 cups low-sodium chicken broth
• 2 pounds dried green split peas, picked over, rinsed, and drained
• 1 medium onion, diced small
• 4 small carrots, diced small
• 1 celery stalk, diced small
• 1/2 red bell pepper, diced small
• 4 cloves garlic, minced (about 1 tablespoon plus 1 teaspoon)
• 1 tablespoon minced fresh thyme leaves (or 1 teaspoon dried thyme, crumbled)
• 2 dried bay leaves
• 2 small ham hocks (1 1/4 pounds total), with several 1/2-inch slits cut into skin
• Coarse salt and ground pepper

Directions

1. In a medium pot, bring broth to a boil, then carefully pour into a 5- to 6-quart slow cooker. Add split peas, onion, carrots, celery, bell pepper, garlic, thyme, bay leaves, and ham hocks; season with salt and pepper.
   
2. Cover and cook on high until split peas are creamy, 6 hours, stirring occasionally.
   
3. Remove ham hocks from pot. Discard skin and bones; dice meat. Discard bay leaves. Lightly mash peas with the back of a wooden spoon. Return ham to soup and season to taste with salt and pepper.
   

Cook's Note

Let older children help with chopping and measuring; younger ones will have fun sorting out any small stones that may have ended up in the dried peas.

 

martha stewart Quinoa-Turkey Patties

• Quinoa-Turkey Patties

Quinoa-and-Turkey Patties in Pita with Tahini Sauce

 

Per serving: 338 calories, 9 g fat, 39 mg cholesterol, 44 g carbs, 498 mg sodium, 21 g protein, 5 g fiber

Annual Recipes 2005

• Yield Serves 6

Add to Shopping List

Ingredients

• 1 cup white quinoa
• 1 garlic clove
• 1/4 cup tahini
• 1/4 cup fresh lemon juice
• 12 ounces ground dark-meat turkey
• 1/4 teaspoon plus 1 pinch ground allspice
• 1/2 teaspoon plus 1 pinch ground cumin
• Pinch of crushed red-pepper flakes (optional)
• 2 tablespoons chopped fresh mint
• 2 scallions, finely chopped
• 3/4 teaspoon coarse salt
• Vegetable-oil cooking spray
• 6 lettuce leaves, torn into large pieces
• 1 English (hothouse) cucumber (10 ounces), thinly sliced into rounds
• 1 small red onion, cut into thin half-moons
• 6 pita breads

Directions

1. Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.
2. Meanwhile, process garlic, tahini, lemon juice, and 1/4 cup cold water in a food processor until smooth. If necessary, thin with water until pourable. Transfer dressing to a small bowl; cover. Refrigerate until ready to use.
3. Put turkey, spices, mint, scallions, and salt in a clean bowl of the food processor; pulse until a smooth paste forms. Add quinoa; process until mixture clumps around the blade, about 2 minutes. Transfer to a bowl. With dampened hands, roll about 2 tablespoons quinoa mixture into a ball; flatten slightly, and set aside on a plate. Repeat with remaining mixture to make 24 patties total.
4. Heat a dry large cast-iron skillet or grill pan over medium heat until hot. Working in batches, lightly coat both sides of patties with cooking spray. Cook patties in skillet, turning once, until cooked through, about 8 minutes per side. Transfer patties to a clean plate, and loosely cover with foil to keep warm.
5. Divide lettuce, cucumber, and red onion among pita breads; top each with 4 quinoa patties. Drizzle each sandwich with 1 tablespoon plus 1 teaspoon tahini dressing, and fold pitas over filling.

Variations

To make this recipe as seen on "The Martha Stewart Show," use neutral-tasting oil, such as canola or safflower, instead of cooking spray. Drizzle finished sandwiches with tahini (sesame seed paste) mixture described in step 2.

 

Entree Recipe: Quinoa-Turkey Patties in Pita with Tahini

Recipe from 'Power Foods' by the editors of Whole Living Magazine
Clarkson Potter 2010

Quinoa-Turkey Patties in Pita with Tahini

Serves 6

This is also delicious served with tzatziki, or mint chutney and Greek yogurt.

Tahini sauce:

1 garlic clove
¼ cup tahini
¼ cup fresh lemon juice
¼ cup water

Patties:

2 cups water, or more
1 cup quinoa, rinsed and drained
12 ounces ground turkey
¼ teaspoon plus 1 pinch ground allspice
½ teaspoon plus 1 pinch ground cumin
Pinch crushed red pepper flakes
2 tablespoons finely chopped fresh mint
2 scallions, finely chopped
Coarse salt
2 teaspoons canola or safflower oil, or more
6 lettuce leaves
1 English cucumber
1 small red onion, halved and thinly sliced
6 pita breads

1. In a food processor, process tahini sauce ingredients until smooth. Chill.

2. Bring 2 cups water to a boil in a saucepan. Add quinoa. Stir once, cover and reduce heat. Simmer until tender, but still chewy, about 15 minutes. Fluff with a fork; let cool.
3. In a clean food processor, pulse turkey, spices, mint, scallions and ¾ teaspoon salt to a smooth paste. Add quinoa; process until mixture comes together around the blade. Roll into 24 balls; flatten slightly to form patties.
4. Heat oil in a large skillet. Working in batches, fry patties until cooked through. 


5. Divide lettuce, cucumber and onion evenly among pita breads. Top each with 4 quinoa patties, drizzle with about 1 tablespoon tahini dressing. Fold pitas over filling and serve.

-- "Power Foods" by the editors of Whole Living Magazine (Clarkson Potter, 384 pp., $24.99)

Per serving: 434 calories, 9 g fat (2.1 g saturated), 32.5 mg cholesterol, 60 g carbohydrates, 23 g protein, 380 mg sodium, 5 g fiber.

Roasted Cauliflower 

 

Whole Living, November 2010

• Yield Serves 4

Add to Shopping List

Ingredients

• 1 head cauliflower, cut crosswise into 1/2-inch-thick slices
• 2 teaspoons extra-virgin olive oil
• Kosher salt and ground pepper

Directions

1. Preheat oven to 450 degrees. Arrange cauliflower slices on a rimmed baking sheet, drizzle with olive oil, and season with salt and pepper. Roast until golden brown on top, about 15 minutes. Flip and continue cooking until tender, about 10 minutes more. Serve immediately.