You Don't Know Spicy

And we are back! We took a week break for the holidays. I hope you enjoyed them as much as I did. With the absence of Sarah and Jason the souperstars enjoyed a sushi dinner for new years followed by lots of drinking. Below are some pictures from that night. I couldn't help myself; we are just so darn cute.

This week Anand had some help from his girlfriend Deepti, who was a great addition to our group. In classic Anand fashion they cooked a very spicy soup.

Menu
Edamame and Wasabi Peas
Vegetable Dumplings
Szechwan Noodles with Peanut Sauce
Carrot Ginger Soup
Coconut Cake with Ice Cream

Edamame and Wasabi Peas

Vegetable Dumplings
Makes 35 dumplings
*adapted from the food network

Ingredients
1/2 pound firm tofu
1/2 cup coarsely grated carrots
1/2 cup shredded Napa cabbage
2 tbs finely chopped red pepper
2 tbs finely chopped scallions
2 tsp finely minced fresh ginger
1 tbs chopped cilantro leaves
1 tbs soy sauce
1 tbs hoisin sauce
2 tsp sesame oil
1 egg, lightly beaten
1 tsp kosher salt
1/4 teaspoon freshly ground black pepper
Bowl of water, plus additional water for steamer
35 to 40 small wonton wrappers
Non-stick vegetable spray, for the steamer

Special Equipment
Bamboo Steamer

Directions

Preheat the oven to 200 degrees F.

Cut the tofu in half and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

Using a bamboo steamer, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.

Szechwan Noodles with Peanut Sauce
Serves 6
*adapted from Epicurious

Ingredients

1/2 cup canned vegetable broth

1 cup super-chunky peanut butter

1/4 cup soy sauce

2 tablespoons balsamic vinegar

1 1/2 tbs chili-garlic sauce

5 garlic cloves, minced

12 ounces dried chow mein noodles

1 tbs canola oil

8 large bok choy leaves

2 red bell peppers, halved lengthwise

2 large carrots, peeled

1 bunch green onions

2 cups shredded Napa cabbage

2 tablespoons toasted sesame seeds

Directions

Mix 1/2 cup vegetable broth, peanut butter, soy sauce, balsamic vinegar, chili-garlic sauce and minced garlic in medium bowl to blend well (sauce will be thick). Cook noodles in large pot of boiling salted water until just tender but still firm to bite, about 6 minutes. Drain. Rinse noodles under cold water and cool. Cut noodles into 4- to 5-inch lengths. Transfer noodles to very large bowl. Toss with oil to coat.

Cut bok choy, peppers, carrots and onions into matchstick-size strips. Add shredded cabbage and vegetable strips to noodles. Toss with enough peanut sauce to coat. Sprinkle with sesame seeds.

Carrot Ginger Soup
Serves 6

*adapted from Williams-Sonoma

Ingredients:

3 Tbs. olive oil

2 leeks, including tender green portions,
 thinly sliced

6 carrots,
 peeled and thinly sliced

1 red potato, about 1/2 lb., peeled and
 coarsely diced

1 1/2 tsp. grated fresh ginger

5 cups vegetable stock

1/2 cup fresh orange juice

2 tsp. grated orange zest

Salt and freshly ground white pepper, to taste

Sour cream for garnish (optional)

Fresh mint sprigs for garnish (optional)

I strongly recommend to use blood orange slices as palate cleansers for this meal.

Directions:

In a large saucepan over medium heat, warm the olive oil. Add the leeks and sauté until just slightly softened, about 3 minutes. Add the carrots, potato and ginger and sauté until the vegetables are just softened, about 5 minutes more.

Add the stock, cover partially and simmer until the vegetables are completely softened, about 20 minutes. Remove from the heat.

Using an immersion blender, mix until the desired consistency is reached. Set the pan over medium heat and stir in the orange juice and zest. Season with salt and white pepper. Ladle the soup into warmed bowls and garnish each serving with a dollop of sour cream and a sprig of mint.

Coconut Cake with Ice Cream
Serves 8

*adapted from Moroccan Recipes

Ingredients
2 cups grated coconut
¾ cup evaporated milk
2 cups sugar
1 oz. butter
2 tbs lemon rind

Directions
In a 2-quart saucepan combine coconut, evaporated milk, and sugar. Simmer gently until soft ball is formed in cold water. Add butter and lemon rind. Cool to room temperature in the pan. Beat as you would fudge until thick and glossy. Pour into a square (8 x 8-inch) pan lined with wax paper. Chill and cut into 1-inch squares. Serve with ice cream and a sprig of mint.

Wine served

Beer Served

Feliz Navidad!

Happy Holidays friends. This week was Jason’s turn. For his first turn he made a soup night first, Fish Soup. Fish Soup with a Latin influence. It was excellent.

Menu

Brie and Pear Quesadillas
Red Chile Seafood Soup
Sugar Cookies and Egg Nog

Brie and Pear Quesadillas

Ingredients

butter

tortillas

brie

shredded mozzarella

pears

Directions

Slice brie and pears into thin slices. Butter Tortillas. Place brie, mozzarella, and pears on a tortilla. 

Place another tortilla on top, making a sandwich. Toast quesadilla in a medium skillet, until cheese is melted. Cute like a pizza and serve hot.

Red Chile Seafood Soup 

serves 12

*adapted from Rick Bayless

Ingredient

4 tbs olive oil

6 guajillo chiles

2 15 oz. can of diced tomatoes (fire roasted flavor)

4 garlic cloves

12 cups chicken or fish broth

8 medium yukon gold potatoes (each cut into 8 pieces)

4 large sprigs fresh epazote

3 tsp salt

2 pounds mussels (scrubbed and debearded)

2 pounds raw catfish cut into 1-inch cubes

1 cup chopped cilantro 

lime wedges

Directions
Heat 4 tablespoons olive oil in soup pot over medium. Add 6 dried guajillo chiles, stemmed, seeded, and torn into large pieces and stir fry until they have changed color slightly and are very toasty (30 seconds to a minute) don't over toast the chiles or the soup will be bitter. Scoop up the chiles and transfer to a blender. Pour diced tomatoes in juice into the blender

Add 4 garlic cloves peeled to the soup pot and cook over medium, stirring frequently, until golden (about 7 minutes). Transfer the garlic to the blender and process until smooth. Set a medium mesh strainer over the pot and work the tomato-chile mixture through it (be patient!). Return the pot to medium high heat and cook, stirring frequently, until thick about 6 minutes

Add 12 cups of broth, potatoes, and epazote. When the mixture comes to a boil, reduce the heat to medium low and simmer until the potatoes are tender (about 15 minutes). Add 3 teaspoons salt.

 

Just before serving raise the heat to medium high and add mussels and catfish. Boil briskly until the bivalves have opened (usually about 4 minutes). Garnish with cilantro and lime.

Sugar Cookies
Makes 18 cookies
*adapted from Real simple

Ingredients
2 1/2 cups all-purpose flour, spooned and leveled, plus more for shaping the cookies
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup unsalted butter (2 sticks), at room temperature
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract

Directions
In a large bowl, whisk together the flour, baking soda, and salt. Set aside.

Using an electric mixer, beat the butter and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla. With the mixer on low, gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). Shape into a disk and (unless otherwise specified in an individual recipe) refrigerate, wrapped, for at least 1 hour and up to 3 days.

Heat oven to 350° F. On a floured surface, roll out each disk ¼ inch thick. Cut into shapes and place on parchment-lined baking sheets; refrigerate until firm.

Bake until just beginning to brown, 12 to 15 minutes. Decorate with Frosting (see recipe below) and sprinkles.

Frosting
Milk
Butter
Powdered sugar
Food Coloring

In a mixing bowl add a generous amount powdered sugar. Add a small amount of milk and butter and mix using a mixer. Add more milk and butter until you get your desired thickness. Separate frosting into bowls. Then use a few drops of food coloring to create different colors.

Egg Nog
Serves 6
*adapted from Martha stewart

ingredients
4 cups milk
1 1/3 cups sugar
12 large egg yolks
1/2 cup bourbon, (optional)
1 cup chilled heavy cream
cinnamon and all spice or nutmeg

Directions
In medium saucepan, whisk milk and sugar over medium heat until sugar is dissolved, 1 to 2 minutes. In a large bowl, whisk egg yolks. Whisking constantly, pour hot mixture into yolks in a slow and steady stream.

Return mixture to pan; cook over medium-low heat, stirring often, until thick enough to coat back of spoon, 20 to 25 minutes; do not let simmer. Quickly strain into a bowl. Stir in bourbon, if desired, and cream. Cool completely; cover with plastic wrap; refrigerate until chilled. Garnish with spices

Beer Served

Wine Served

Coffee and Baileys

Hola Holly

Recently the souperstars have been inspired by Spanish and Mexican cooking. This week was Holly’s turn, and she turned out a great Mexican themed soup night. Great food, drink and company. Hope you enjoy!

Menu
Faux-rizo Flautas
Black Bean Quinoa Butternut Squash Soup
Mexican Sundaes

Faux-rizo Flautas

Ingredients
Garlic, minced
Onion, chopped
Soy Chorizo
Corn Tortillas

Garnish
Sliced avocado
Lime wedges
Chopped Cilantro
Pico de gallo
Salsa verde
Tomatillo sauce
Sour Cream
Queso fresco

Directions
In a frying pan, sauté garlic, onions, and soy chorizo. Remove mixture and set aside.

Next fry the corn tortillas for 10 seconds on each side in oil. This makes it easier for them to be rolled. Fill each tortilla with soy chorizo mixture, roll, and secure with a toothpick.

Preheat oven to 400 degrees. Place flautas on a baking sheet and bake for about 15 minutes.

Black Bean Quinoa Butternut Squash Soup
Serves 8
*adapted from group recipes

Ingredients
1 tbs extra virgin olive oil
1 onion, chopped
4 cloves garlic, chopped
2 jalapeno peppers chopped
1 yellow bell pepper, diced
1 tbs chili powder
1 tbs ground cumin
1 small butternut squash (cut into bite sized cubes)
8 cups of vegetable broth
2 (16 ounce) cans organic diced fire roasted tomatoes
1 (19 ounce) can organic black beans, drained and rinsed
1 cup salsa verde
1 cup quinoa
1 teaspoon dried oregano
2 bay leaves
kosher salt and fresh cracked black pepper to taste
1 cup fire roasted corn kernels
1/2 cup chopped cilantro

Directions
Heat the oil in a pan. Add the onions and saute until tender, about 3-5 minutes. Add the garlic and the bell pepper and jalapeno peppers and saute until fragrant, about 1 minute.

Add the chili and cumin and saute for a minute. Add the squash, stock, tomatoes, salsa verde, quinoa, beans, oregano, bay leaves, salt and pepper. Simmer until the squash is tender, about 20-30 minutes. Turn off the heat and stir in the corn and cilantro.

Garnish with the same ingredients as the flautas (see above).

Mexican Sundaes
Serves 8
*adapted from Epicurious

Sauce
1/2 cup whipping cream
1/4 cup hot water
2 1/2 teaspoons instant espresso powder
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 teaspoon ground cinnamon

Tortilla crisps
1/4 cup (1/2 stick) unsalted butter, room temperature
2 tablespoons sugar
2 teaspoons ground cinnamon
4 8-inch-diameter flour tortillas
Breyer’s dulce de leche ice cream
Homer’s coffee ice cream

Directions
For sauce:
Whisk cream, 1/4 cup hot water, and espresso powder in heavy small saucepan to blend. Bring to simmer over medium heat. Remove from heat. Add chocolate and stir until melted and smooth. Stir in cinnamon. (Sauce can be made 3 days ahead. Cover and refrigerate. Rewarm sauce over low heat just until pourable before using.)

For tortilla crisps:
Mix butter, sugar, and cinnamon in small bowl to blend. Spread butter mixture evenly over tortillas. Cut each tortilla into 8 wedges. Place wedges on 2 baking sheets, buttered side up, spacing apart. Preheat oven to 400°F. Bake tortillas uncovered until crisp, puffed, and golden, about 8 minutes. Remove from oven.

Place large scoop of ice cream in each of 8 dessert glasses. Drizzle warm chocolate sauce over. Stand 4 tortilla crisps in each glass, and serve.

Beer and Wine served

HOLY MOLE!

This week was Andrew’s turn, and it was a Mexican themed soup night. I’d like to say it was in honor of Nick’s trip to Mexico, and his absence from soup night, but….

Menu
Polenta Fries
Pinto-Bean Mole Chile with Pulled Pork
Spicy Chocolate Chili Brownies a la mode

Polenta Fries
serves 4
*adapted from Martha Stewart

Ingredients
2 tubes (18 ounces each) plain prepared polenta
3 tablespoons olive oil
Coarse salt and freshly ground pepper

Directions
Preheat oven to 450 degrees. Unwrap and cut each tube of polenta in half crosswise. Then cut each half lengthwise into 8 wedges.

Drizzle olive oil on a large rimmed baking sheet. Place polenta wedges on baking sheet; season with salt and pepper, and turn gently to coat with oil. Arrange wedges in a single layer.

Bake, turning once with a thin metal spatula, until golden and crisp, 45 to 50 minutes. Drain on a paper-towel-lined plate. Transfer to a shallow dish, and serve hot.

Pinto-Bean Mole Chile with Pulled Pork
Serves 6
Adapted from Epicurious

The original recipe called for dried chiles. I couldn’t find any at the store, so I got fresh chiles. I regret this, because the dried chile would of made the mole smokier.

Ingredients
2 medium ancho chiles
1 jalapeño chile
1 chipotle chile, canned
1 teaspoon cumin
1 teaspoon dried oregano, crumbled
Rounded 1/8 teaspoon cinnamon
2 medium onions, chopped
2 tablespoons olive oil
4 garlic cloves, finely chopped
3 medium zucchini, chopped
3 yellow squash, chopped
3/4 pound kale, stems and center ribs discarded and leaves coarsely chopped
1 teaspoon grated orange zest
1/8 teaspoon sugar
1 ounce unsweetened chocolate, finely chopped (3 tablespoons)
1 (14 1/2-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
1 1/4 cups water
3 (15-ounce) cans pinto beans, drained and rinsed
Garnish; chopped cilantro; chopped scallions; sour cream; pulled pork(see recipe below)

Directions
Slit chiles lengthwise, then stem and seed. Heat a dry heavy medium skillet over medium heat until hot, then toast the ancho and jalapeño chiles, opened flat, turning and pressing with tongs, until they begin to get darker. Chop and set aside. Chop chipotle chile and add to the pepper mixture. Add cumin, oregano, cinnamon, and salt. Set aside.

Cook onions in oil in a large heavy pot over medium-high heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute, then add the chile mixture and cook, stirring, 30 seconds. Stir in zucchini and kale and cook, covered, 5 minutes. Add zest, sugar, chocolate, tomatoes with their juice, and water and simmer, covered, stirring occasionally, until vegetables are tender, about 15 minutes. Stir in beans and simmer 5 minutes. Season with salt. Garnish with cilantro, scallions, sour cream, and pulled pork.

Pulled Pork
Ingredients
Pork Shoulder
Onion
Garlic
Chicken Broth
Special Equipment- Crock Pot

Directions
Cut excess fat off pork shoulder, and season with salt, pepper, and cayenne pepper. Heat a skillet and brown each side of the pork. Slice onion and peel garlic (keep whole), and place half of on the bottom of the crock-pot. Place pork on top and the rest of the onion and garlic on top of the pork. Fill crock-pot a third of the way with broth. Cook for 9 hours on low. Remove onion, garlic, and most of the broth. Shred pork and serve.

Spicy Chocolate Chili Brownies
Serves 6
*adapted from Rachel Ray

Ingredients
8 ounces good-quality bittersweet chocolate, broken into pieces
1 stick (4 ounces) unsalted butter, cut into pieces, plus extra for greasing the pan
1 cup granulated sugar
3/4 cup packed dark brown sugar
11/4 cups all-purpose flour
1 /3 cup unsweetened cocoa powder
1 teaspoon chili powder
1/2 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
1 pint vanilla ice cream

Directions
Preheat the oven to 350°. Butter a 9-by-13-inch baking pan.

Place the chocolate and butter in a medium saucepan and melt over low heat, stirring until smooth, about 5 minutes. Remove the chocolate from the heat and whisk in both sugars until smooth.

In a re-sealable plastic bag, combine the flour, cocoa powder, chili powder, baking powder and salt and shake together to mix. Whisk the eggs, 1 at a time, into the barely warm chocolate mixture. Add the flour mixture and stir until smooth. Pour the brownie mixture into the prepared pan and bake until set, about 25 minutes. Let cool 5 minutes, then cut and serve warm with a scoop of ice cream.

Nick is looney for lentils!

This week the souperstars gathered for an Indian themed soup night. Nick was the chef and he did not disappoint. I’m sorry to the other souperstars, but this has been my favorite soup to date. It was very hardy and perfect for the coldest day of the year in Chicago so far.

Menu
Mushroom and Almond Spinach Salad
Coconut Red Lentil Soup with Naan
Coconut Sticky Rice with Mango

Mushroom and Almond Spinach Salad
Kaitlin made this recipe up, so nothing is precise. It was more of an improvisation. Make sure you season to taste.

Ingredients
Spinach
Portobello Mushrooms, sautéed
Almonds

Dressing
½ onion, diced
butter
balsamic vinegar
dijon mustard
olive oil
freshly squeezed orange juice
1 tsp brown sugar
salt and pepper to taste

Directions
Sauté mushrooms and set aside. Caramelize onion in a sauté pan. Once the onion is nice and brown, add a few hefty splashes of balsamic. Let the balsamic reduce. Add a dollop of mustard, stir, and remove from heat. Pour mixture in a glass jar, add a few glugs of olive oil, orange juice, brown sugar, and salt and pepper to taste. Shake well. In a large bowl, add spinach, mushrooms, and almonds. Toss salad with dressing and serve.

Coconut Red Lentil Soup
Serves 6
*adapted from 101 cookbooks

Ingredients
1 cup yellow split peas

1 cup red split lentils (masoor dal)

7 cups water

1 medium carrot, cut into 1/2-inch dice

3 tbs fresh peeled and minced ginger

3 tbs curry powder

2 tbs butter 

8 green onions (scallions), thinly sliced
½ cup golden raisins

1/3 cup tomato paste

1 14-ounce can coconut milk

1 pinch of brown sugar
2 tsp fine grain sea salt

small handful cilantro, chopped
cooked brown rice or farro, for serving (optional)

Directions
Give the split peas and lentils a good rinse - until they no longer leave murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.

In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don't want to burn the curry powder, just toast it. Set aside. Place the butter in a pan over medium heat, add half of the green onions, the remaining ginger, and raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.

Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Or simmer longer for a thicker consistency. The thicker this soup got, the more I liked it.

Cook Rice, and place a portion in each bowl. Ladle soup into bowls, and garnish with green onions and cilantro. Serve with Naan, the Indian flat bread.

Coconut Sticky Rice with Mango
This is another Kaitlin original, enjoy!

Depending on how many people you are serving, follow the directions on rice box for ratio of rice to water. Substitute coconut milk in for about 1/3 of the amount of water. Add tablespoon of sugar and a teaspoon of salt to the water/coconut mixture, let dissolve. Add rice and cook as the package directs.

While the rice cooks, bring a can of coconut milk to a simmer in a saucepan. Add sugar and salt until it tastes deliciously sweet, salty, and coconutty (the salt really brings out the coconut flavor.)

Pour sauce over cooked rice, combine and let sit covered until ready to serve (at least 10 or so minutes.) Serve with sliced mango.

Beer Served

Wine served