Category: Soups, Stocks + Sauces
Recipes for soups, stocks and sauces
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This isn’t really a recipe for the bluefish as much as it is for the spicy sauce that Koreans use to eat their sashimi with. The Dr. grew up fishing in Los Angeles and this is what his family does when they eat their catch. He replicated it in New York after he caught some…
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All the herbs in this salsa verde, or green sauce, recipe is available in the spring and early summer. Wash them thoroughly and you can make almost two cups. I put mine in a small glass jar my father picked up from Ikea and stored it in the fridge for up to a week. It’s…
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Brrrr. It’s winter in New York City! This soup warmed the deepest of my organs. Ingredients: 1 pound of shrimps with heads and tails saved, peeled and deveined chicken stock 1 bunch cilantro, thoroughly rinsed 1 bunch watercress, thoroughly rinsed 2 red chilies 1 small knob of galangal or ginger, peeled and thinly sliced 1…
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I had everything I needed in the kitchen. What could I make that’s easy, quick and filling? This soup took about 30 minutes to make and fulfilled a soup craving during brunch. Ingredients: 3 vine-ripe tomatoes 3 slices from a day-old loaf of Italian bread, cut into smaller pieces 1 quart vegetable stock 5 slices…
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I had enough crayfish meat and crayfish broth leftover from the crayfish rice that I decided to make soup. At first, I was just going to use the broth and add some vegetables, but after tasting it, I knew something was short. My mother said she imagined the soup to be thicker because the crayfish…
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I’ve never seen Ming Tsai on TV before so when I happened to flip to PBS and saw that his ingredient of the day was shiso leaf, I tuned in. Perilla, or shiso leaf to the Japanese, is a member of the mint family. There’s no mistaking that after you take a bite. It has…
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Dashi is fundamental to Japanese cooking. Kelp and bonito are boiled down to make the dashi broth that’s most popularly known as the base for miso soup. With soy sauce, or soyu, and rice wine vinegar, or mirin, you can make the simplest yet most satisfying Japanese soup perfect for a last course after a…
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The Chinese use five-spice powder to create a blend of different flavors: sweet, sour, bitter, pungent and salty. You can easily buy them from any grocery store with a well-stocked spice aisle but I prefer to make my own. With one star anise, I used the heart of my palm to measure the other four…
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What’s up with me and the spicy cravings? Ingredients: 2 boneless chicken thighs 1 knob of galangal, peeled and cut into thin slices 2 cups of coconut milk 2 cups chicken stock 1 red onion, finely chopped 4 kaffir lime leaves 1 lemongrass stalk, pounded red chilies cilantro, finely chopped 2 tbsps fish sauce 1…
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I adjusted this from a vegetable ramen recipe using rice and potato vermicelli. This may seem to require a lot of ingredients but it’s easier than you think–just put all the vegetables in the pot and boil. Any vegetables will do, really, and I’ve tried this with baby bok choy, Napa cabbage and carrots. Ingredients:…
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The temperature outside finally went down. Now, it really feels like almost-Christmas. Before the squash and the pomegranate completely disappear from the markets, I made a very hearty soup perfect for a Netflix night. I still had leftover molasses from the last pomegranate recipe and that made this soup a little tart and gave it…
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When corns are in season in the summer, people immediately grill or steam them. I usually make this corn soup, a staple when I was growing up in Manila. To me, slurping soup is one of the most comforting things you can do for yourself even if it’s 90 degrees outside. Even if you don’t…