hot pot + condiments

Randoms

a few things have shifted
in the last few years:
i don’t wear make up much anymore,
like my cakes,
my face is naked,
and it’s all the better for it.
i’ve also leaned twds repeat recipes,
meals that stand the test of time,
but mainly,
dishes that i know are pleasing
and full-filling.
hot pot makes an appearance
when the weather turns
for the cold,
and then to the ebbing winter,
bookends in autumn and spring,
it is best shared with friends,
though it’s just as lovely for two.

Randoms

there are plenty of versions,
though i am partial to the viet style
(surprise surprise).
differences are in the dipping sauces
and the broth.
the recipe i’ve featured is the most commonly
found in my family home,
though one of the sauces is japanese in origin.
there was the one time i made a stinky anchovy-pineapple sauce
that i absolutely adore,
but would hesitate to serve to friends.
these pictures are from past hot pot gatherings,
as the most recent shared meal did not
garner any publishable pix.
we’ve been hit with a wave of freezing temps,
and this has kept us afloat until spring makes her appearance.

Randoms

hot pot dinner + condiments
serves 2 – 8 people

*note: when i make this, i don’t really measure anything. it is all based on what is available in the pantry, and how things taste that day. but these are the general list of ingredients, but i recommend tasting as you go. like, i’m freaking out right now trying to think up how i made the sauces because i do not have exact amounts, and it never comes out the same every time. it still tastes good though…

the meal itself:
mushrooms – any variety
tofu – cubed to bite size
variety of sliced meats – wegmans and asian markets now have them available, already cut and packaged
meat and fish balls – can be found in frozen section of asian markets, i gravitate twds the shrimp, fish, beef and pork balls
glass noodles
baby bok choy, and whatever else greens you fancy to eat

hot pot stock:
1-2 bottles of beer, usually Heineken
2-4 cups of bland chicken stock, no sodium or as little as possible
2-3 bruised lemongrass stocks
2″ knob of ginger, smashed
2-3 cloves of garlic, smashed

add all together in pot, bring to a boil and simmer, with lid on, for about 30 minutes.

dipping sauce #1 – spicy soy sauce:
1 cup soy sauce or tamari
1/4 cup rice vinegar
3 TBL maple syrup or honey
3 cloves of garlic, minced
2″ knob of ginger, grated
1/2 cup of water, give or take
juice of half a lime
1 tsp sesame oil
garlic-chili sambal, optional, to taste

in a jar with lid, mix everything together. taste it. add more of something if needed. you’re aiming for hits of sweet, sour, and salty.

dipping sauce #2 – goma dare/tahini miso sauce
3 TBL rice vinegar
1 TBL mirin
1 heaping TBL miso
1/3 cup tahini
1 TBL soy sauce or tamari
2 TBL maple syrup or honey
1 garlic clove, minced
2″ knob of ginger, grated
1 tsp sesame oil
water to thin

in a jar with lid, mix everything together. add water to thin, you’re aiming for almost a dressing-like consistency, season to taste.

to assemble the entire thing:
put the electric hot plate in the middle of the table. simmer the hot pot stock. remove the lemongrass stalks, ginger pieces and garlic cloves.

while that is doing its thing, display the plates of sliced meats and veggies around.

assemble all your friends and go to town with the cooking of everything.

when i’m hosting, i usually play facilitator… i leave it to each person to cook their meats according to preference. i usually throw in the glass noodles, handful of bok choy/greens, meatballs, tofu and mushroom… then everyone else can choose sliced meats to cook at their leisure.

as the meal goes on, the broth gets deeply flavored from all the added meats, seafood, and vegs. you can sip the soup if you want. add more stock or beer as needed.

BAM!

hot pot

3 years ago: quinoa chocolate cake (gluten free)
2 years ago: seaweed sushi bites
1 year ago: ginger tumeric latte

butternut squash polenta & veggie sausage

Butternut Squash Polenta + Veggie Sausage

it’s Sunday morning,
10:00am,
i’m under a thick blanket
my friend Nuria knitted for me,
a parting gift made up of
old, random strands of yarn i had laying around.
the sun is full on bright out,
but the day lies,
because it’s below freezing.
i’m watching The Mind of a Chef,
season 4, episode 3,
trying to be motivated
and inspired to make something in the kitchen,
instead, all i can think about is
sipping a negroni.
first, i don’t even like gin,
the shit tastes like shit.
second, it’s taken about 4 watches of
Gabrielle Hamilton for me to even like her.
third, it’s now going on 10:30 in the A M.
BUT!
the way she describes
how the gin ebbs the edges of a hard day,
how the campari’s bitterness coaxes an appetite,
the combination leaves you warm, hungry,
and then the vermouth brings it all together.
damn, an aperitivo for breakfast, please!

and, should you find yourself,
later in the day, still awake,
breakfast for dinner it is…

Butternut Squash Polenta + Veggie Sausage

butternut squash polenta & veggie sausage
makes 4 servings

note: this dish came about because we had a butternut squash on our counter since autumn. for a hard veggie, it doesn’t really take that long to cook, especially when it’s chopped small. cooking two ingredients that take a fair amount of time to be done, together, seemed to make sense. and then to bring it all together, i topped with breakfast stuff. i’ve always viewed breakfast for dinner meals to be fun, somehow whimsical, but always satisfying and warming.

1 cup of polenta
a cup, give or take, of cubed butternut squash
1 bay leaf
4-5 cups of homemade veggie stock, or water

veggie breakfast sausage patties, chopped
1/2 onion sliced
olive oil
1 glove garlic minced

medium-hard boiled eggs, sliced in half
chopped chives, dried or fresh, optional, for garnish

in a large pot, heat up the veggie stock or water, along with the bay leave. bring it to a boil and slowly stir in the polenta and squash. reduce heat to medium and simmer. stir every so often, when you think of it, but think of it often. you’re aiming for a soft creamy mixture, anywhere from 20-30 minutes. you might have to add more liquid if it gets too thick. salt/pepper to taste. if you’re fancy, mix in a pat of butter.

between stirrings, in a skillet, heat up a splash of olive oil. add in the sliced onions and a sprinkle of salt. mix until well coated and then add in the minced garlic. you’re aiming for soft and tender and browned caramel-y onions. don’t burn the garlic.

push the onion/garlic mixture to side, and heat up the chopped veggie sausage.

to assemble, ladle in a scoop or two of the polenta. top with sauteed onions and chopped veggie sausage. finally, add on half an egg and garnish with chopped chives.

BAM!

Butternut Squash Polenta + Veggie Sausage

another polenta option: creamy polenta and roasted mushrooms
3 years ago: ultimate white cake
2 years ago: overnight steel cut oats
1 year ago: ny style cheesecake

orange & olive oil cake

Orange & Olive Oil Cake

it’s somehow well into february
2017 has been the slowest & quickest passing of time.

today,
6 years ago,
i met 2 incredible humans.
just over a month ago
we lost an incredible human.

everything else aside,
we have much to celebrate,
and so we will.

Orange & Olive Oil Cake

orange & olive oil cake
adapted from the splendid table

*note: the recipe calls for the use of a 9″ springfoam pan and a bake for up to 42 min. i grabbed our 8″ pan from the pantry & our oven runs hot so we took it out early and it was just right. a crust forms and it creates a perfect contrast with the soft interior. this is a great accompaniment to morning coffee, 3pm tea or after dinner nosh.

**note: cover well & will keep in fridge for a week.

1 1/2 cups spelt flour
scant 1 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 large eggs
2/3 cup fresh squeezed orange juice (about 2 oranges)
zest of 2 oranges
2/3 cup light olive oil
1/4 cup chopped candied orange peel
powdered sugar, optional, for dusting

preheat oven to 375°F. line an 8″ cake pan with parchment paper. set aside.

in mixing bowl add alllllll the ingredients, except for the powdered sugar, and mix through. (that’s what i did) however, if you want to be correct: dry ingredients first, then add the wet stuff one at a time. mix with a spatula until all the dry streaks are gone.

pour into prepared pan. bake for 38 minutes.

cool for 20 minutes, then flip out of pan onto wire rack to cool completely.

sprinkle with powdered sugar if desired, slice and serve.

BAM!

Orange & Olive Oil Cake

3 years ago: 2 flavors of pull apart bread
2 years ago: savory sticky rice
1 year ago: red wine poached pears

gochujang sloppy joes

Gochujang Sloppy Joes

years from now,
i hope i can recall
how it felt when the the world descended into madness.
that sounds dramatic,
doesn’t it?
but that is how i currently feel.
i don’t want to forget:
how my feet hurt from standing in a crowd,
arms raised, holding a sign,
flushed against my beloved
as he held me from behind.
or, how helpless i felt when
i heard about the ban,
sitting under warm blankets on our couch,
watching the news on low volume
as to not disturb my beloved in his slumber.
or, how infuriating and humiliating it felt
to witness 7 men sign documents
dictating a woman’s choices about her body.
never in this lifetime will there
ever come a time when the situation would be reversed.
and as angry as i am,
i would never want to be in that kind of situation.

Gochujang Sloppy Joes

years ago,
when i still lived with my grandparents,
after we immigrated to this country,
(actually, we were refugees. there is a difference),
and they scrounged pennies to pay for my school lunches,
hot lunches that fueled me for the day at just 65¢.
sloppy joes were always a favorite,
that salty-sweet kick,
served with tator tots.
this combination always takes me back,
back to a time when the debate on immigration
was more civilized.

Gochujang Sloppy Joes

Gochujang Sloppy Joes
dw made this up, i don’t know where, it just showed up on the table for dinner.
i also told dw i was going to edit his recipe but it seemed like a lot of work, so this is in his words.
also, he’s dreamy.

In a bowl, combine the following and stir to a thick paste:
1 T honey
½ T brown sugar
2 T Apple cider vinegar
1 t Worcestershire sauce
1 heaping T Gochujang
1 T Dry Ground Mustard
1 t garlic powder
1 t smoked paprika
½ t kosher salt
½ t freshly ground black pepper

Caramelize a half or whole onion, sliced in bite-sized pieces, in a T of olive oil – Set aside
Brown 1 pound ground dark meat turkey
Add 1 diced red bell pepper and simmer until bell pepper is cooked to your liking
Add 16 ounces canned diced tomato with juices
Drain juices from turkey, tomato, and bell pepper to another saucepan and reduce until thick

Add caramelized onion, reduced juices, and seasoning paste to the simmering turkey mixture and simmer until hot, aromatic and delicious

Serve over toast, or on buns.

Gochujang Sloppy Joes

3 years ago: chocolate ginger molasses cookies
2 years ago: brinjal pickle hummus
1 year ago: crock pot baked beans

citrus-pistachio scones (grain free)

Citrus-Pistachio Scones

the other night,
while aimlessly scrolling through FB
with alex trebeck smug in the background
i came across an hs friend’s update.
for some reason,
through no prompting that i could discern,
he listed 10 albums he listened to
when we were all still pimply,
voices changing
and in dire need of deodorant.
being as how i adore lists
i wracked my brain
for my list of albums:

Citrus-Pistachio Scones

madonna // bedtime stories
tori amos // little earthquakes
toad the wet sprocket // fear
jon bon jovi // blaze of glory
u2 // zooropa
erasure // the innocents
roxette // crash boom bang
alanis morissette // jagged little pill
stone temple pilots // purple
counting crows // august and everything after

this doesn’t include the
asian new wave
i still have a fondness for.

tl;dr: i was emo AF

Citrus-Pistachio Scones

citrus-pistachio scones (grain free)
loosely adapted from against all grain cookbook by danielle walker
makes 7 scones

*note: these scones have nothing to do with music, unless you count the fact that i was listening to music while i made them.

2 cups blanched almond flour, sifted, plus more to roll out dough
3 TBL super crushed pistachio nuts, unsalted
3 TBL kinda sorta crushed pistachio nuts, unsalted
1/4 cup maple syrup
1 egg
2 TBL almond milk, i use califia farms
1/2 tsp baking soda
1/4 tsp salt
3 TBL coconut oil, in soft solid form
zest of 2 lemons
1/4 cup candied orange peel (recipe below)

preheat oven to 350F, put parchment paper on cookie sheet. set aside.

place almond flour, 2 types of crushed pistachio nuts, maple syrup, egg, almond milk, baking soda, salt & lemon zest into mixing bowl. mix until it loosely comes together.

using a fork, add in the coconut oil, letting the oil crumble. stir in candied orange peels.

on the counter, sprinkle some almond flour. dump out the dough onto the counter and shape into a disc, about an inch thick. cut into triangles and be done with it. but if you’re fancy, use a round biscuit cutter to make into circle scones.

place on prepared cookie sheet.

bake for 18-20 minutes. i like it slightly under, crispy outside but still soft on the inside. dw likes it more done. you’re aiming for a golden crust.

serve with tea or coffee. if you’re super fancy, a glaze drizzle would be nice.

candied orange peel

*note: if conventional oranges are what’s available, be sure to wash them in warm water. i’ve let them sit in a vinegar bath (1 part vinegar, 2 parts water) for about 5 minutes. in my mind, whether true or not, it gets rid of any residual sprayed pesticides etc. it’s entirely up to you.
**note: this can be made way ahead, and can keep in a clean jar in the fridge for awhile, aim for less than a month.

2 organic oranges
water
1/2 cup sugar
scant 1/2 cup water
3 TBL sugar

wash the oranges really well, and dry.

cut the top and bottom of the orange to give it stability. you can either score the skin and peel (which is how my gpa used to do for me) or you can be lazy and just cut the skin off as close to the flesh as possible.

cut/peel as much of the pith (the white stuff) off as possible.

slice the orange peels as thin or thick as you want.

dump into a saucepan, add water and bring to a boil. drain. do this 2 more times.

in the same saucepan, add in the 1/2 cup sugar with scant 1/2 cup of water. bring to a gentle boil, swirl to dissolve the sugar. add in the sliced peels, mix to make sure every peel is covered in syrup. leave it alone for about 15 minutes.

drain, reserving the syrup for another use, like tea or lemonade, or some baked bread that calls for the use of citrus simple syrup to be doused in it. i’d say there’s about 1/4 cup of the stuff left.

in a bowl add about 3 TBL sugar. add the drained sticky peels to the bowl and shake it around till all the peels are coated in sugar. lay on a cookie tray with parchment paper. spread it out into a single layer. put it in the oven set at the lowest temp possible (mine goes down to 170F) and leave for 30 minutes, or up to an hour. more if your peels are thick. you’re aiming for a dried product.

BAM!

Citrus-Pistachio Scones

3 years ago: red pepper & baked egg galette
2 years ago: crocheted broomstick lace infinity cowl
1 year ago: mushroom stroganoff