Farmer's Market Soup

I'm calling this farmer's market soup...really it's just a soup with a bunch of vegetables and barley. Although I may not have gone to a farmer's market to get all of my ingredients, more like the local grocery store, this is the type of soup I imagine one could make out of all the fresh seasonal ingredients currently available.

I especially enjoyed the barley in the soup because it gave the soup a lovely texture and something to really chew on. I admit I may have gone a little spice crazy...I liberally sprinkled red chili pepper flakes and may have added too much...but I actually liked the extra kick. For those who just want a hearty soup without the spice skip the flakes and you're good to go.

Unfortunately, due to the fact that I was using random ingredients from the fridge and pantry I don't exactly remember the proportions for everything but by now I've made enough soups that I've figured out the basic recipe. Each soup has five to six steps, depending on whether you leave the soup chunky or want it to be smooth in the end.

1. Saute the onions and shallots (whichever you're using) for 3-5 minutes until translucent. Add the chopped/minced garlic and continue to saute until everything becomes fragrant, about 1 more minute.
2. Add all of the hard chopped vegetables. This includes carrots, celery, pepper....things that are crunchy. Saute for about 5 minutes and mix it all around.
3. Add all of the soft vegetables. This includes mushrooms, zucchini, tomatoes, and eggplant. At this point, also add any spices including the salt and pepper. Depending on the type of flavor you want this can include a variety of seasonings but generally I like to pair thyme with oregano and dill or cumin with coriander. If you want an extra kick, add some red chili pepper flakes (just don't go crazy like I did). Mix everything well and saute until you see the second set of vegetables start to brown and soften.
4. Add your grain of choice. In this farmer's market soup, I used barley but you can also use lentils, split peas, or various other soup-type grains. Cover the ingredients with stock. This can be chicken stock, beef stock, vegetable stock or even water. Generally, most of my recipes call for at least 2 L of stock (6 cups). You may have to add additional liquid if it starts to boil off, but make sure the liquid always covers the rest of the ingredients.
5. Cover the pot with a lid and reduce the heat to a gentle simmer. Depending on which grain you're using, the soup will have to simmer for anywhere from 30 minutes to an hour. Usually the package will have proper cooking instructions. For example, red lentils are soft and take only half an hour. Green lentils and harder and take 45 minutes to an hour. Barley also takes about 40 minutes. If you want to add some potatoes (as I did in this farmer's market soup) cut them up into chunks and add about 10-15 minutes before you expect the grains to finish cooking.
6. For a smooth soup, transfer to a blender and puree in batches. Afterward, return the soup to the pot to heat it through and add any additional salt and pepper.

There you have it...a basic guide to making a simple soup any day of the week.

Chocolate Truffles

Last Sunday I awoke to a wonderful breakfast prepared by my brother. He made "Eggs on a Raft", a dish consisting of a piece of bread with a hole in the middle replaced with a perfectly cooked egg, sunny side up. I loved the breakfast and was truly touched by the gesture. My brother, seeing my delight, was extremely pleased with himself and remarked at how good he felt knowing that I enjoyed his breakfast.

So, in keeping with the food giving spirit, this Valentine's Day I decided to make a nice treat for all of the members of my family with these chocolate truffles. I know that a lot of people complain about it being a Hallmark holiday, an excuse for greeting card companies to get more money. In truth, I think that it's a wonderful opportunity to show everyone, not just your special someone, that you care about them.

This past Sunday my brother discovered something that I learned ever since I began to cook and bake regularly; the joy of being able to light up someone's day with a little kindness and consideration. The gesture doesn't have to be huge, it can be something as little as a "thinking of you" e-mail or something larger like a bouquet of flowers. The point is that when you do something special for someone else, not only does it make them feel good but you feel great as well. That is why I love to share my baking and cooking with everyone around me; my food gives me an opportunity to express my love and appreciation for those around me.

Chocolate Truffles
Note: This recipe makes about 36 truffles, depending on how big you roll them. Also, be aware that the truffles melt easily in your hands while rolling, so don't over roll and wash your hands only with cold water.

• 3/4 cup (180 mL) heavy cream
• 2 cups (450 grams) chocolate, chopped
• 3 tbsp butter, softened
• Topping (nuts, powdered sugar, cocoa powder, coconut flakes, melted chocolate...anything you want)

1. In a medium saucepan, heat the cream until it just comes to a boil. 
2. Add the chocolate chunks and remove the saucepan from the heat. Whisk or stir until all of the chocolate is melted.
3. Stir in the butter until the mixture is uniformly smooth.
4. Pour the ganache into a bowl and cover with plastic wrap. Make sure that the plastic wrap actually covers the surface of the ganache, don't just put it over the top of the bowl.
5. Set aside in the fridge for at least two hours or until the ganache sets.
6. Using a small ice cream scoop or teaspoon, scoop out some ganache and roll into 1" balls. This part is tricky because the ganache is initially hard but will start to melt as soon as it's in your hands. I recommend using plastic gloves or simply a ziploc bag around your hand to mold the chocolate into a small rock and then roll it into a ball.
7. Roll the truffles in whichever topping you desire to finish them off.

Beef Lettuce Wraps

I love ordering lettuce wraps whenever I go out to an Asian restaurant. The lettuce provides the perfect vessel to contain the yummy stir fry that is inside. Also, the wraps always seem to come with some sort of delicious dipping or pouring sauce. Usually when I order my lettuce wraps I stick with chicken, but since we already had some ground beef defrosted I substituted my meats.

I must admit, I don't normally like to prepare recipes that call for almost every ingredient in my pantry. For starters, it creates too much to keep track of. Also, I always find that I am missing just one or two  of the ingredients from the long list but don't feel like going out to buy it for a one time use. This time was different; rather than go and buy a pre-made Asian marinade, I decided to try and make all of the sauces required for the lettuce wraps including both the stir fry sauce and the pouring sauce. I won't lie and say it was easy but the feeling of satisfaction I got in the end was well worth the laundry list of ingredients that I went through.

In the end, everyone enjoyed the lettuce wraps and agreed that they were indeed very Asian tasting. I still think I would have preferred to use chicken, and maybe added some mushrooms had I not realized too late that we were out. Next time I'll be sure to try those amendments, but the sauces are definitely staying exactly the way they are.

Beef Lettuce Wraps
Note: I made these wraps for my rather large family so I tripled the recipe. The quantities below reflect the original recipe which makes roughly six lettuce wraps.

For the pouring sauce:

• 1/4 cup sugar
• 1/2 cup warm water
• 2 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 2 tbsp ketchup
• 1 tbsp lemon juice
• 1/8 tsp sesame oil
• 1 tsp hot water
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced

1. Dissolve the sugar in the warm water.
2. Add the soy sauce, rice wine vinegar, ketchup, lemon, juice, and sesame oil and mix well. Set aside in the fridge until ready to serve.
3. Just prior to serving, mix the hot water, Dijon mustard, and garlic in a small bowl. Add to the pouring sauce about a teaspoon at a time until the sauce is to your liking. Alternatively, you can serve both components side by side and let everyone decide for themselves how much to mix in.

For the stir fry sauce:

• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1/2 tsp rice wine vinegar

Combine ingredients and set aside.

For the filling:

• 1 lb. ground beef
• 1 tbsp olive oil
• 1 tbsp sesame oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 8 oz (227 mL) can sliced water chestnuts, chopped
• 1 bunch green onions, chopped

1. In a large skillet over high heat, combine the two oils and heat through. Add the ground beef and heat until no pink is visible. Make sure to stir often, reducing the heat if necessary, and break up the beef into small, uniform pieces. 
2. Drain the beef and set aside to cool, but keep the oils in the pan.
3. Reheat the oils and add the chopped onion. Cook over medium heat until the onions are translucent, about 3-5 minutes.
4. Add the garlic and cook for another minute, until fragrant.
5. Add the beef, water chestnuts, and stir fry sauce and mix thoroughly. If you want, add a few drops of Worcestershire sauce to kick up the flavor a little. 
6. Add the chopped green onions and mix through. Continue to cook over medium heat for about 1-2 minutes or until the green onions start to wilt a little.
7. To serve, spoon filling onto a large platter and arrange lettuce leaves either around it or right next to it. The lettuce can be of any type that is able to create a cup for the filling: iceberg, bibb or butter leaves, even nappa cabbage.

Zucchini Fries

I have been wanting to make fries for quite some time, I just never seemed to get around to it. In truth, part of the reason was because I didn't actually want to fry them, I wanted to bake them. The problem with that is that the fries rarely turn out how you want them and it ends up being a disappointment. However, I put my doubts aside when I found this recipe because it was so easy I just couldn't resist trying it. I figured I really wasn't taking a risk because it required so little time to make and I already had the four ingredients required to make it.

Well, I am so glad that I gave this recipe a go! The zucchini fries tasted great! Everyone loved them and they were eaten up in a snap. Although they weren't crunchy like a fried zucchini would have been the texture of the coating gave it a different type of crunch. Also, the flavor of the bread crumbs mixed with the Parmesan cheese added to the otherwise subtle tasting zucchini. My one recommendation if making these fries is to eat them while they're hot and fresh from the oven because the zucchini tends to go limp once it cools down. Other than that, it's a great fast and easy way to make some fries and not feel guilty about eating a lot.

Zucchini Fries
Note: The original recipe calls for 1 packet of shake and bake and 1/4 cup grated Parmesan but based on my experience I found that I needed double the amount to ensure all of my zucchini had a nice coating. The recipe posted below reflects the amounts I used.

• 1 lb (3-4) zucchini
• 2 packets shake and bake coating mix
• 1/2 cup grated Parmesan cheese
• 1 large egg

1. Trim the ends off the zucchini and then cut in half lengthwise. Cut each half into 1/4" sticks. I did this by cutting once across and four times across the entire length.
2. Whisk the egg in a medium bowl and add the zucchini. Toss to coat evenly.
3. Combine the bread crumbs and Parmesan cheese in a plastic bag (either the one provided or a ziploc bag) and add about 1/4 of the zucchini.
4. Shake the bag until zucchini are evenly coated and then arrange zucchini on a pre-greased baking sheet. Repeat with remaining zucchini.
5. Bake zucchini for 12-14 minutes at 450 degrees Fahrenheit or until the coating becomes golden brown. Halfway through baking, turn the tray 180 degrees to ensure even baking.

Mussels in White Wine and Tomato Broth

Mmmm....mussels. I love mussels! I have always been a seafood lover but there is something in particular that makes mussels one of my favorites. I think it has to do with the broth; even the simplest of broths becomes infused with the flavor of the mussels and in turn complements the mussels themselves. According to my plant biology professor, this can be described as a mutually beneficial symbiotic relationship...but I simply refer to it as yummy!

Earlier last month my dad had bought live mussels from Costco and made them using two very delicious broths. I saw how easily he accomplished the task and decided that I could do it as well. I went online and did my research, mostly finding out how long to cook the mussels and how to properly clean them. As it turns out, the mussels that we bought were already cleaned which made the process even easier. In fact, when my dad saw me getting ready to clean them he looked at me with horrified eyes and stopped me immediately. As I look back on the experience, I think I should have noticed that none of the mussels had sand or beards on them. Luckily, he stopped me in time and no effort was wasted.

If starting with already cleaned mussels like I did, the whole process takes only 20 minutes from start to finish. Really, the longest part is the prep work of chopping the ingredients to get them ready and after that it's quite fast. Once you throw the mussels in the pot they take about 10 minutes to open...and voila, dinner is served. I personally found it really cool to watch the pot and see the mussels open in front of my own eyes; one minute they're closed and then *snap* they open up.

Another great thing I love about mussels is that it's a dish for sharing. I love the atmosphere that is created as everyone eats and shares not only the food, but their thoughts and experiences as well. I find that when sharing a meal, literally eating the food together, people tend to open up and create memorable experiences. The combination of eating, laughing, and drinking the night away is so enjoyable and I definitely think mussels facilitate that.

Mussels in White Wine and Tomato Broth

• 2 lbs. cultivated mussels
• 1 1/2 tbsp butter
• 1 1/2 tbsp olive oil
• 3 shallots or 1/2 large onion, diced (if you want you can use a combination of the two)
• 3-4 cloves garlic, finely chopped
• 3-4 large tomatoes, diced and 3/4 cup tomato juice or 1 14 oz (392 mL) can diced tomatoes
• 3/4 cup white wine
• 1/2 bunch cilantro, chopped (makes about 1 cup chopped)
• Optional: 1/4 tsp red chili flakes
• 1 tsp salt
• 1 tsp ground black pepper

1. If your mussels are already cleaned...yay! Otherwise, combine about 5 cups of cold water with 1/4 cup flour and whisk together. Soak the mussels for about 30 minutes and then drain. Scrub off any sand by running under water and using a coarse brush and remove the beards from each one. Rinse and set aside.
2. In a large pot combine the butter and olive oil over medium heat until melted. Add the shallots/onions and saute for about 5 minutes until they are soft. Add the garlic and continue to saute for another 3 minutes until the shallots/onions are translucent and you can smell the garlic.
3. Add the tomatoes, white wine, half of the cilantro, salt, pepper, and red chili flakes if using. Stir the mixture and bring it to a boil.
4. Add the mussels to the pot and stir well to get them all coated in the broth. Cover with a lid and reduce to a low heat. 
5. Cook for 8-10 minutes or until all of the mussels have opened up. Shake the pot a couple of times, keeping the lid on, to make sure that no mussels stick to the bottom.
6. Pour the mussels out onto a large dish with the broth contents over top. Serve alongside some crusty bread or french fries for dipping into the broth.

Apricot Dijon Mustard Chicken

A couple of nights ago I was looking back through my blog posts and I noticed one of the posts from the summer when I made grilled chicken breast. I remember that the marinade on the chicken was delicious and had a lot of flavor. I had been told by my mom that we had chicken breasts in the freezer but all I could find were chicken thighs so I marinated them overnight and baked them the next day.

After eating the thighs, my mom pointed out where the chicken breasts were and agreed to let me prepare them the next day since the thighs were eaten up so quickly. Rather than use my go to ingredients, herbs, garlic, and cheese of some sort, I decided to try something completely different. I know that it is common to pair chicken with a sweet glaze, such as mandarin or orange, so I decided to try and use apricots. Previously, I had made an apricot mustard dipping sauce for my baked crab wontons which went over really well so I decided to make it again, but this time use it as a glaze and cooking medium for the chicken.

The glaze turned out nicely and provided an overall sweet flavor to the chicken, accompanied by a kick from the mustard. We paired the chicken with a salad dressed with balsamic vinegar, and I noticed that the acidity of the vinegar helped to balance the sweetness of the chicken as well. I was pleasantly surprised that even my brother liked it, as he normally is not a fan of sweet meats and marinades such as teriyaki or orange chicken. One of the benefits of this recipe is that it was really quick; it didn't require any pre-soaking in the marinade and was ready in 30 minutes. I did notice however that the chicken breasts were moist only when eaten fresh...my dad took one with him to work the next day and said that it had tasted a little dry. I suppose that's one of the disadvantages of white meat; it's easy to overcook and can dry up when reheated. The solution: make it and eat it right away!

Apricot Dijon Mustard Chicken

• 4 boneless, skinless chicken breasts
• 1 12 oz (336 mL) bottle apricot preserves
• 3 tbsp Dijon mustard
• 1/2 cup dried apricots, sliced in half lengthwise

1. Mix the apricot preserves together with the Dijon mustard and pour into skillet large enough to hold all four chicken breasts. Heat until it starts to boil.
2. Add the chicken breasts, "skin" side down, and sprinkle dried apricots around. 
3. Cover and reduce the heat to low. Simmer each side for 10-15 minutes, depending on how thick the cut. The chicken is ready when there is no more pink visible when cut through the thickest part and the juices run clear.
4. Remove the chicken and bring the leftover liquid to boil then continue to heat for about 5-10 minutes until the glaze has thickened and reduces to about 1 cup.
5. Pour the glaze over the chicken and serve.

Lemon Poppy Seed Muffins

It's amazing how much more baking and cooking I am able to do in the first month of a school term before exams hit. Last weekend I decided to bake muffins for breakfast and wanted to try two different recipes. The first was for an apple cheddar muffin and the second was for a lemon poppy seed. I was hoping that the apple cheddar muffin would turn out to be more on the savory side, especially considering how little sugar the recipe called for, but unfortunately my expectations were not met. The muffin tasted neither cheesy nor like apples...it kind of just tasted like a sweet muffin. As such, I have decided not to post the recipe but for those still interested it can be found here.

As for the lemon poppy seed muffins...those were a hit! The lemon flavor definitely stood out and the glaze on top highlighted the lemon even more. The poppy seeds provided a nice little pop and I also thought they were quite visually appealing. As is my new obsession, I made the muffins in my mini muffin pan but I don't think anyone would have minded a larger, full size muffin. Still, I think the minis always come out looking cute and provide a nice little portion. For those who want more...simply take two :)

Lemon Poppy Seed Muffin
Note: The original recipe was intended for 12 regular muffins. I halved the recipe and was able to get 21 mini muffins. The recipe posted below reflects the quantities I used to make the minis.

• 1 cup flour
• 1/4 tsp salt
• 3/4 tsp baking powder
• 1/8 tsp baking soda
• 1/4 cup unsalted butter, softened
• 1/2 cup sugar
• 1 lemon, juiced and zested
• 1 egg
• 1/2 cup sour cream
• 1 tbsp poppy seeds

For the glaze:

• 1 tbsp lemon juice (about 1/2 a lemon)
• 3 tbsp powdered sugar

1. Sift and whisk together the flour, salt, baking powder, and baking soda and set aside.
2. Cream the butter, sugar, and lemon zest until light and fluffy. Beat in the egg.
3. Stir in 1/3 of the flour mixture until just combined.
4. Stir in the lemon juice and half of the sour cream until combined.
5. Stir in half of the remaining flour mixture, then the rest of the sour cream, then the remaining flour, and finally the poppy seeds. Do not overmix with each addition.
6. Line a muffin tin with paper liners or spray with non-stick cooking spray. Fill each cup to the top with the batter and bake at 350 degrees Fahrenheit for 15-20 minutes, or until an inserted toothpick comes out clean. Note: if making in regular sized muffin tins, bake for about 30 minutes.
7. While the muffins are baking, assemble the glaze by mixing the lemon juice together with the powdered sugar.
8. Once ready, remove the muffins from the oven and allow to cool for 5 minutes before lightly brushing the glaze over top. I found it easiest to just pick up the muffin, dip the top in the glaze, then swirl above the bowl to let the excess drip off before placing back upright.