Clear Asian Soup

This soup is light and refreshing- a nice start to a multi-course meal, or as part of a lighter meal. It's a very simple soup to make and has a distinctive, though not overpowering flavor.

You'll want to start with a good chicken broth.

One of nice things about this soup is the visual effect. The clear broth is almost like a darkened window through which the additional parts of the soup can be seen.

For this particular soup, I used very thin slices of lemon, grated carrot, thin slices of mushroom, and sliced green onions. Steaming hot broth is poured into each bowl over the vegetables.

If you have a mandoline, it will be much faster and easier to make small, even slices. Just be careful of your fingers.

Other options for garnishes include bean sprouts, thinly sliced celery, corn kernels, tofu, small shrimp, ginger, bell peppers, bok choy, cilantro, and spinach.

Rice noodles or other Asian noodles would also work, depending on how filling you want the soup to be.

Clear Asian Soup

makes 12 cups of soup

3 qt. chicken broth

3 T soy sauce

1/2 c Sherry

Pour chicken broth into a large saucepan. Bring to a boil, turn down the heat, stir in sherry and soy sauce and simmer 5 minutes. Pour the soup over chosen garnishes placed in each bowl.

Sweet Banana Rolls

So, I've been thinking... people change, things change, lives change.

People I knew had plans back in the day, but whose plans really worked out?

And if it didn't work out as they planned, are people happy with the way things did turn out?

There are many friends from college I haven't spoken to in many years (I will admit I'm not the best at keeping up with people). In fact, I keep up with an extremely meager number of people.

But suddenly, you somehow get a glimpse at people you were friends with, you see how they and their opinions have changed. One has become Buddhist, another probably spent quite a bit of time in ashrams in India and is now philosphically and spiritually a Hindu.

What? You changed your names too, kids?!

And what about the one who bought a one-way ticket to Argentina after graduation? I don't know, but I would like to.

Then there was the one who planned to be an important politician and always talked about a senator from Iowa. Seriously, about 75% of his conversations revolved around Chuck Grassley. I don't really know much about the man (in all honesty I don't really care, and maybe I wasn't really listening), but I would laugh to myself whenever I'd hear something about Sen. Grassley on the news after that. I'm almost certain he's not really as funny as I happen to find him.

The one who wanted to be a professional wrestler? No, not Olympic-standard, sorry (and I wasn't all that close with this one, but he's an example). We're talking WWF (sadly).

Those who were going to be teachers and doctors... noble professions, yes, but compared to these others...? Sort of dull by comparison.

It would be nice to have the chance to sit down with someone over a cup of coffee and say, "What happened?!"

Sometimes things are sad, sometimes surprising, sometimes good.

I wonder what they would make of me...

Am I stunted in their eyes, the same, or have I changed too?

There's really no such thing as normal.

I guess people all have different ideals, different goals, different views on what "perfection" might be for them. People were trying to "find" themselves, and they came to different very conclusions when they seemed much more similar in a Midwestern college ten years ago.

But how far off track would one be for a career in professional wrestling to constitute "found"?

Not saying I agree with everything, but if nothing else, it is interesting

It's best not to plan too rigorously.

What does any of this have to do with bread?
Nothing at all.

Just writing what was on my mind.

I was just thinking, "Ahhhh! I need to post something!"

What a responsible blogger, right? An imperfect blogger, and I can't say blogging was something I would have ever imagined I'd do, I think I used to be more responsible!

As an aside, I don't think blogging was going on when I was in college. Things change! Cell phones were't really prevalent when I was a freshman, but when I was a senior, all the freshman on campus would be glued to their phones while hiking from one class to another.

It seemed strange (and kind of rude) to me.

I sort of feel like a cranky senior citizen having just said that.

As far as my blogging goes, sometimes things just don't flow too well. I had things stored up for a while, I used the stash, they're gone, now what?

Start over (duh).

I have my list of things to do, but they don't always happen, OR I happen to forget my camera so I cannot photograph what I'm doing. That's ok, I guess... more time to perfect things.

This particular recipe originally came from a friend from Hong Kong.
It's a lovely banana bread, but not what you might expect. The bread is slightly sweet, and has a mild banana flavor. It's not cakey, but it's a yeast bread, and excellent for breakfast shaped into rolls and taken with a cafe au lait and a newspaper or book.

It's VERY good.

I don't know where it originally came from (sorry, whoever you are!), but I have made some minor changes.

I prefer it as a roll instead of a loaf, but the recipe will yield two loaves (shaped and baked on a sheet pan) if you like it that way.

Sweet Banana Bread

2 loaves or 12 large rolls

5 1/2 to 6 c flour

2 packages of active dry yeast (or 4 1/2 t)

3/4 c milk

1/2 c butter

1/2 c sugar

1 t salt

2 ripe bananas, mashed

2 eggs, one separated

In the bowl of an electric mixer fitted with the paddle attachment, combine 2 c flour and the yeast. In a saucepan, heat milk, sugar, butter, and salt over low heat, stirring constantly, until butter is just melted. Turn mixer on low, and slowly add milk mixture to flour. Add banana, one egg, and one egg yolk. Continue beating on low about 30 seconds, then beat on high about 3 minutes. Stir in enough flour by hand to make a moderately stiff dough. Turn out on floured surface and knead until the dough is smooth and elastic (5-8 minutes).
Place the dough in greased bowl, turn once, and cover with plastic wrap. Let dough rise until double, about 1 hour. Punch down and let rest 10 minutes.
Divide dough into 12 pieces, roll and shape each into a round and place on a greased baking sheet. Cover and let rise until double, about 4o minutes. Whisk the leftover egg white with 1 t water and brush each roll with the egg mixture.

Bake the rolls in a 400 degree F oven 15-20 minutes, until dark golden.

Pumpkin Muffins

I just went with a friend to see Psycho at the symphony.

The movie was shown while the orchestra played the skin-crawling, screechy violin score.

I've seen it a few times before, but it was a different experience at the symphony/with the symphony and a large crowd of people.

I like Alfred Hitchcock very much- his movies are so interesting and much more of a psychological thriller-type than what you find, for the most part, today.

He's funny- so blase on the outside, so perfectly droll in personality, voice, and demeanor... you wonder what made him tick on the inside as he didn't really seem to fit what he did.

Anyway, when I told one of my aunts that I was planning to see Psycho, she started laughing and went on to tell a story about another one of my aunts...

As high schoolers they went with a couple of friends to the university to see Psycho. I'm sure they thought they were somewhat a big deal to do something like this. Anyway, at one of the final climactic points (*stop reading here if you're afraid I'll ruin the movie for you), aunt #2 stood up, pointed, and screamed at the screen, "He's his mother!!!"

Of course, by this point it was completely obvious to everyone in the theater.

OK, YOU CAN START READING AGAIN IF YOU STOPPED.

Apparently she was really getting into the movie, and she seems to have a bit of a history with really getting into things.

Needless to say, they were mercilessly teased by the college boys attending the movie.

It's interesting, the stories you can hear about one relative by talking to another.

One of the take-home lessons from this particular movie is to stay away from men named Norman who run isolated motels, have a love for birds and taxidermy, and a strange over-fondness for their mother. I think one of the best lines ever comes from this movie, "Well, after all, a boy's best friend is his mother."
I just want to say, "Oh, no. No, no, no. Marion... really?"

Oh, dear... Marion? It's a thematic element known as foreshadowing... you should probably go.

Then again, maybe the issue really hinges on the surname Bates. Whether you're Kathy or Norman, there may be some problems. Poor James Caan, poor and Janet Leigh.

That must be it!

Perhaps I feel comfortable asserting my faux assumption in this case because I don't personally know anyone by the name of Bates, and thus am unlikely to offend anyone I know...

I thought pumpkin muffins might be appropriate here as it's the end of October and we're well into autumn, and these will lend a little autumnal flavor.

If you happen to find that you have some lonely cookies, such as amaretti, they might be good for this purpose also. Who wants lonely cookies? Put them out of their misery.

Canned pumpkin really isn't all that bad (and actually *strange to me*, I think it tastes better than whole, fresh, real pumpkin... it can be a tad troublesome to get the fruit from an actual pumpkin).

They can be topped with cinnamon sugar, chopped nuts, or maybe some crushed amaretti cookies before baking.

Pumpkin Muffins

makes 12 regular-sized muffins

1 1/2 c flour

1 t baking powder

1 c packed pumpkin puree (canned is easiest)

1/3 c melted butter

2 heaping T sour cream or plain yogurt

2 large eggs

1/2 t (heaping) ground cinnamon

1/4 t allspice

1/4 t ginger

1/8 t ground cloves

1/8 t freshly ground nutmeg

1 1/4 c sugar

1/2 t baking soda

1/2 t salt

OPTIONAL: cinnamon sugar, chopped nuts, or crumbled amaretti cookies, etc. for topping the muffins prior to baking

Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with muffin papers or grease the holes in the muffin tin well.

Whisk flour and baking powder together in a small bowl. Whisk the pumpkin, sour cream, butter, eggs, spices, sugar, baking soda, and salt in a large bowl. Whisk the flour mixture into the pumpkin mixture until just combined.

Divide the batter among the prepared muffin cups and sprinkle with cinnamon sugar (etc.).

Bake the muffins until puffed, golden, and a toothpick inserted near the center comes out clean or the muffin top springs back when poked, about 25-30 minutes.

Cook on a rack a few minutes, then remove the muffins and either let cool completely, or eat warm.

*If you want to make mini-muffins, they should be baked somewhere between 15 and 20 minutes, just keep an eye on them. This recipe makes more than 24 mini-muffins.

Bleu Cheese Soufflé

This is a recipe I'd been wanting to try a while, but it never quite happened.

I like to make souffles a lot (as long as they happen to be cooperative souffles), and I happened to be on a cheese kick when I finally tried it.

You see, the only souffles I had made up to this particular point had been sweet, never savory.

I know bleu cheese isn't everyone's cup of tea- it can be fairly strong and sharp... another one of those "love it or hate it" types of foods. Penicillium cultures are added to give the cheese it's flavor as well as lovely veins and marbling (other than as a possible exclamation from a phlebotomist, this may happen to be one of the only times veins can be referred to as "lovely"... I just had to say that here, I think it might have been a requirement).

In the nineteenth century, Roquefort cheesemakers found that they could speed the production of bleu cheese ripening by baking loaves of rye bread and adding a little powdered mold. The moisture in the bread made it a good place to grow mold. The loaves were completely molded through after about two weeks, the loaves were dried and ground, and later added to cheese.
It sounds like a science experiment!

The cheeses spend some time in dark, cool caves to age a little.

An interesting story about Roquefort deals with the fact that it's almost always shipped in half-wheels. It's traditionally believed to be this way because of Charlemagne. He stopped in the area and was served bleu cheese by the abbot. Charlemagne saw the blue bits in the cheese, took out his knife, and started removing them. The abbot gently told him the blue parts were considered the best parts. Charlemagne loved the cheese and asked to be sent two wagonloads a year. To ensure that he could see he had the most flavorful, best cheese, he instructed the abbot to split the wheels in half.

The flavor of a specific bleu cheese (Roquefort, Stilton, Maytag, Gorgonzola...) depends on the type of milk used as well as aging time and terrior. Two products from two different locations can taste very different from one another (depending on climate, soil, "air" or the general area something is produced in) although the steps taken to produce said things may be exactly the same.

Examples include coffees, chocolate, vanilla, wine, and cheese.

It's very interesting...

The production of bleu cheese requires humidity and moderate temperatures, so it can't be created everywhere. The mold was originally an accident that became purposeful.

This one is adapted from Ina Garten- very miniscule adaptations.

When you make souffles, you'll want to serve them as soon as possible. The cooler temperature outside the oven causes souffles to begin deflating as soon as they come out (a tip in case you plan to photograph your food). This is also the reason behind not opening the oven to peek at a souffle- the rush of cool air isn't conducive to a rising souffle.

Bleu Cheese Soufflé

serves 2-4

3 T unsalted butter, plus extra for greasing the dish

1/4 c finely grated Parmesan cheese, plus extra for sprinkling

3 T flour

1 c scalded milk

kosher salt and finely ground black pepper

pinch of cayenne pepper

large pinch of freshly ground nutmeg

4 XL egg yolks, at room temperature

3 oz good bleu cheese, chopped

5 XL egg whites, at room temperature

1/8 t white vinegar

Preheat oven to 400 degrees F. Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter x 3 1/4 inches deep) and sprinkle evenly with Parmesan.

Melt the butter in a small saucepan over low heat. With a wooden spoon stir in the flour and cook, stirring constantly for 2 minutes. Off the heat whisk in the hot milk, 1/2 t salt, 1/2 t pepper, cayenne and nutmeg. Return to low heat and cook, whisking constantly, for 1 minute, until smooth and thick.

Off the heat, while the mixture is still hot, whisk in egg yolks one at a time. Stir in the bleu cheese and the 1/4 c Parmesan, and transfer to a large mixing bowl.

Put the egg whites, white vinegar, and a pinch of salt in the bowl of an electric mixer fitted with a whisk attachment. Beat on low speed 1 minute to incorporate ingredients, on medium speed 1 minute, then finally on high speed until they form firm, glossy peaks.

Whisk one quarter of the egg whites into the cheese sauce to lighten, and then carefully fold in the rest. You want it incorporated, but don't over stir.

Pour the mixture into the prepared souffle dish then smooth the top with a spatula. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees. Bake for 30-35 mintues until puffed and brown. Serve immediately.

Cheese Plate

Putting together a cheese plate can be kind of fun.

Cheese is fun.

They can be creamy, almost crunchy, nutty, salty, sweet...

A cheese course is a fantastic addition to a meal (between the main and dessert).

In addition, cheese is a nice, easy, no-cook party idea.

...well, some cheeses, such as halloumi, can be "grilled" in a frying pan- the cheese softens and develops crispy grill marks without completely melting (great as an appetizer or added to a plated salad).

When constructing a cheese board, it's nice to have a little diversity to choose from.
Three cheeses is good for a small party, and five is better for a larger group.

You don't want too many cheeses though, because you want people to be able to keep track of what they're eating without taste buds becoming too confused, but it is nice to have some variety of flavors, shapes, colors, and textures.

There are many specific cheeses, but they all fall into a few different categories (I'm sure they are categorized in many different ways though!)...

Soft cheeses are generally mildly flavored and include fresh mozzarella, chevre, ricotta, camembert and brie.
Semi-firm cheeses are more boldly flavored than soft cheeses and pair well with fruits. These include cheddar and gouda.
Hard cheeses are dense and flavorful, occasionally with small crunchy crystals that add to flavor and texture. They're wonderful for grating (or for breaking into shards to be snacked on) and are usually aged quite a while (asiago, Parmesan, romano, gruyere).
Blue/bleu cheeses contain veins of green or blue mold, can be very strong, and are certainly an acquired taste (Roquefort, Stilton, Gorgonzola).

When I buy cheese, I usually have a bit of an idea of what I want, but at the same time, I'm not at all opposed to changing my mind after I peruse a little.

Speaking with the cheesemonger can also be a good way to learn a little about cheese (they may be able to help you put a group of cheeses together) and about what's good at the time you're shopping.

Yes, cheese is actually seasonal! It was originally a way to preserve milk for year-round consumption. However, things have changed a little for many cheeses so that they're produced year-round, or so that there's enough cheese produced for the whole year. Supply and demand, you know.

A cheese board could be created with a theme in mind: French, Italian, Sheep, Cow, Climate, Age...

There aren't necessarily any hard and fast rules about cheese boards (because I said so), however there are some guidelines that are occasionally helpful (like maybe choosing one cheese out of each of the "categories").

Here are some ideas for a cheese board:

Cheddar

Comte

Fontina

Gorgonzola

Wenslydale with cranberries

Manchego

Parmesan

Brie

Chevre

Gouda

Gruyere

Nuts: almonds, pecans, walnuts, pistachios

Fruit: apples, pears, grapes, figs (fresh and dried), dates, dried apricots, dried cranberries or cherries, membrillo (quince paste, but it makes me think of Don Quixote)

Jam, chutney

Sausage, prosciutto

Sun-dried tomatoes

Olives

Honey (it's good with blues and Parmesan!)

French bread (crusty! fresh!)

Crackers

Wine

Remember to take the cheeses out of the refrigerator an hour or two before serving so they have a chance to warm up- the flavor will be better if they're at room temperature!