November 2003
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Month November 2003

Entries 5 Total

Meatball Soup with Watercress

Nov 26, ’03

Meatballs are so easy and fun to make even with the least expensive ground pork available from your supermarket. They make this simple soup recipe chunkier and heartier.

Ingredients:
half a pound of ground pork
2 bunches of watercress, thoroughly washed
1 large carrot, finely chopped
2 stalks of celery, finely chopped
chicken stock
1 egg
dusting of flour
salt, pepper

1. Make the meatballs. Combine ground pork, carrots and celery with a little salt and pepper. Form golf-sized balls with your hands using a little flour to help them stick together.
2. In boiling chicken stock, slowly add your meatballs to cook until they all float. Simmer and add watercress until wilted. Season with salt and pepper.
3. Turn off the heat and slowly whisk in a fresh egg using a fork. Ladle in bowls and serve.

Related post/s:
Good ol’ chicken stock

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Braised Chicken with Olives

Nov 25, ’03

I watched Jamie Oliver cook this chicken dish on The Naked Chef. It’s originally a Ligurian recipe but because my neighborhood supermarket only had Spanish olives with pits, I ended up making my own version.

Ingredients:
9 pieces of chicken
2 tbsps of flour
6 cloves of garlic, thinly sliced
1/2 cup of Spanish olives with pits
1/2 cup of white wine
3 plum tomatoes, chopped
5 sprigs of fresh rosemary
salt, pepper, olive oil

1. In a large bowl, combine flour with some salt and pepper. Coat chicken.
2. Over medium high heat using a Dutch oven, fry chicken pieces in hot olive oil until golden brown.
3. Add garlic, rosemary and the wine and let it come to a boil. Add olives and tomatoes.
4. Reduce heat to medium low and partly cover the pot. Simmer until chicken is tender and the broth is reduced to a rich sauce, about 40 minutes. Season with salt and pepper.

Related post/s:
The Naked Chef Takes Off by Jamie Oliver

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Oatmeal Raisin Cookie

Nov 16, ’03

I’m not a baker so I was very careful with this recipe I adapted from foodtv.com. It was very involved but I had fun rolling the dough like clay.

Ingredients:
2 cups of oatmeal
2 cups of flour
1 cup of raisins
2 sticks of unsalted butter, melted for a few seconds in the microwave
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 tsp ground cinnamon
1 tsp baking soda
1 tsp hot water
2 tsps vanilla extract
1 tsp salt

1. Preheat oven to 350º. In the meantime, brush a cookie sheet with some of the melted butter. Set aside.
2. Use the remaining butter and combine with the sugars in a mixing bowl and cream with an electric mixer. Add the eggs. Mix in oatmeal, flour, cinnamon, baking soda and salt with a big spoon. Add water, raisins and vanilla extract. Mix well to finish your dough.
3. Transfer the dough to a floured kitchen counter or table. Form a snake with your dough using your hands. Cut in several small pieces and place on prepared cookie sheet.
4. Bake for 10 to 15 minutes or until light brown. Let them cool before serving.

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Gam Mee Ok / Gahm Mi Oak

Nov 9, ’03

43 West 32nd Street between Fifth and Sixth
212/695.4113
about $30 for two solontangs, with two drinks, with tip
♥ ♥

Solontang is bone marrow soup that the Koreans have perfected. Gam Mee Ok slow-cooks beef bone marrows in large vats of water until the broth becomes milky white. It is served in a clay pot with rice and noodles and all you have to do is sprinkle it with scallions and add some salt to bring out the beef taste.

Gam Mee Ok also makes the best radish kimchi in New York City’s Koreablock.

Related post/s:
I love Han Bat three blocks away

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Baby Spinach Endive Bacon Salad

Nov 8, ’03

I usually have several bags of baby spinach handy after a trip to either the farmers’ market or a big warehouse store like Costco or BJ’s. What’s better than a tossed vegetable salad? Why, a tossed vegetable salad with crispy bacon, of course!

Ingredients:
1 bag of baby spinach
4 slices of bacon
4 Belgian endives, roughly chopped
1 red onion, roughly chopped
2 tomatoes, chopped
salt, pepper, olive oil

1. In a skillet with hot oil, cook the bacon until crispy. Remove to a chopping board lined with paper towel. When cool enough to handle, remove paper towel and roughly chop crispy bacon.
2. Combine and toss all ingredients in a large salad bowl.

Related post/s:
Baby Spinach Artichoke Endive Salad

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