Faux Pho (Vegetarian)

This recipe is from the cookbook Bowl by Lukas Volger
 

6 cups shortcut pho broth (see below)
1 ½ teaspoons sugar
1 teaspoon sea salt
1 onion, diced or one bunch scallions, sliced on the diagonal
5 plump garlic cloves, sliced into thin slabs
1 tablespoon neutral-tasting oil
1 tablespoon rice vinegar
½ lb cooking greens: spinach, kale, chard, bok choi etc.
1 cup peas, shelled or with pods
½ lb medium-width rice noodles
1 small green chili (Serrano, jalapeno or Thai), sliced into very thin rings
1 bunch fresh parsley, cilantro, or a combination, for serving
Lime wedges, for serving

1. Place broth in a pot and heat to a simmer.  Stir in the salt and sugar.  Keep warm until serving.
2. Heat oil in a skillet over medium-low heat.  Add onions/scallions and garlic.  Cook until beginning to brown, 10-15 minutes.  Pour in vinegar and scrape and stir the skillet to mix in the brown bits.  Remove from heat.
3. Bring a saucepan of salted water to boil.  Add greens and cook briefly, until bright green and wilted.  Remove to a plate with a spider skimmer.  Add peas and blanch briefly in hot water.  Transfer to a plate with a spider skimmer.
4. Add noodles to the boiling water in a steamer basket so they’re easy to remove. Cook until tender, 4-7 minutes.  Divide noodles into four bowls.
5. Top noodles in each bowl with greens, peas, browned onions and chili slices.  Ladle hot broth over each serving.  Serve immediately, passing herbs and lime wedges at the table.

Shortcut Pho Broth
1oz fresh ginger
2 quarts vegetable broth or water
3 garlic cloves, peeled
2 whole star anise
2 whole cloves
1 cinnamon stick
1 stalk fresh lemongrass, smashed and coarsely chopped
Small handful of fresh cilantro stems

1. Turn a gas burner on high.  Using heat-safe tongs, hold ginger over flame and turn it as needed until charred all over.  This will take 5-7 minutes.  Alternatively, if you don’t have a gas range, blacken ginger in the over broiler.
2. In a saucepan, combine broth/water with blackened ginger, garlic, star anise, cloves, cinnamon, and lemongrass.  Bring to a boil and then reduce to a simmer and cook for 25-35 minutes.  Add cilantro stems and simmer another 5 minutes.
3. Strain broth through a cheesecloth-lined sieve: gather up ends of cheesecloth and squeeze out as much liquid as possible.  Once completely cooked, pack broth in containers and store in the fridge for up to 1 day or in the freezer for up to 2 months for later use.

Scallion Pancakes

This is a relatively new discovery for us, but these pancakes are so delicious!

1 tablespoon miso paste
1 cup water
1 cup flour
1 egg
1 teaspoon chopped fresh ginger
1/2 cup cubed, cooked potatoes
1 bunch scallions, trimmed and chopped small
1 tablespoon neutral oil

1.  Mix miso with water until dissolved.  Add egg and beat well.  Add flour, ginger, potatoes and scallions and stir gently until well mixed.  
2.  Heat oil in a 12" cast iron skillet or other non-stick pan.  When hot, add the batter all at once and press down with a spoon or spatula until it fills out the pan and is flat.
3.  Cook on one side until it starts to get crisp.  Then flip it over by slicing it in half and using a spatula to flip each half separately, or turn it upside down onto a plate and then slide it back in the pan to cook the other side.  Don't be afraid if it breaks apart!  It'll still be tasty.
4.  When both sides are crisp, remove from pan, slice into triangles, and serve.

MMF Fried Rice

A more grown up version of our staple, rice and vegetables

1 tablespoon olive oil
1 medium onion, diced
2 large carrots, sliced on the diagonal
1/2 bunch scallions, finely chopped
3 leeks, sliced 1/4" thin
1/2 bunch radishes, sliced in half lengthwise (optional: save greens and add to skillet)
1/2 lb baby bok choi, roughly chopped
2 cups cooked rice, brown or white
1 tablespoon Thai green curry paste
1 egg, optional
Salt and pepper, to taste

1.  Heat oil in large, flat bottom skillet.  Add onion, carrot and leek, salt and pepper.  Stir fry until onions begin to release some liquid.
2.  Add bok choi, scallion and  radish with greens if using, and stir fry for a minute or so. 
3.  Add rice and curry paste, mix well.  Crack egg into skillet if using, and stir until well cooked.  Turn off heat and serve hot.
 

Radish Salsa, fall version

Try this super simple recipe as a colorful condiment on your Thanksgiving table!
 

2 bunches radishes
1 bunch scallions, minced
1 tablespoon minced jalapeno or shallot
2 tablespoons minced fresh parsley
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper

Cut the radishes into thin round slices.  Combine all the ingredients in a large bowl and mix gently to combine.  Allow to sit at least 20 minutes before serving.  

Leek and Potato Soup

Serves 6This recipe is adapted from seriouseats.com.

2 T unsalted butter or olive oil

2 large leeks, rinsed and roughly chopped

1 quart stock

1 pint fingerling potatoes, cut into ½” cubes

1 bay leaf

Salt and pepper to taste

1 cup buttermilk (or dairy alternative plus a tablespoon of vinegar)

½ cup heavy cream (or full fat coconut milk)

½ teaspoon freshly grated nutmeg

½ bunch scallions, roughly chopped for serving

1.    Melt butter over medium heat in a large saucepan, add leeks, reduce heat to very low, and cook until soft but not brown, 10-15 minutes.

2.    Add stock, potatoes and bay leaf.  Season lightly with salt and pepper.  Bring to a boil, reduce to a simmer, cover and cook until potatoes are tender, 15 minutes.

3.    Remove the bay leaf.  Add buttermilk and cream, stir to combine and pour all into a blender.  Blend until smooth.

4.    Add soup back to saucepan, heat slowly on medium-low heat, then whisk in nutmeg and more salt and pepper to taste. 

5.    Ladle into serving bowls and garnish with scallions.

The Best Kale Salad

2 bunches kale, roughly chopped, stems included or not-your choice

3 teaspoon olive oil

1 bunch scallions, white and green parts

½ bunch cilantro or parsley

2 large carrots, grated

½ cup raisins

½ cup sunflower seeds

About ½ cup of your favorite dressing.  Here’s one that Spencer loves!

1 cup olive oil

1/3 cup rice vinegar

½ cup cooked, crumbled bacon

2 tablespoons finely chopped shallot

pinch of salt and a few grinds of pepper

1.  Mix kale and olive oil in a large bowl.  Using your hands, gently massage the kale until it starts to wilt a little, 3-4 minutes.  This will make it more tender to eat raw.  Add the rest of the ingredients and mix together.  Pour on dressing and toss to combine.  Serve cool.  Serves approximately 8 as a side dish.