Go for Guinness

Friends, after a respite, I've returned ready to share more recipes. Lots of good food to share, so I hope you're ready!

Since spring has started, it seems my house has gotten busier than ever. Between work for Aaron and me, Emma's schools, and tons of activities for everyone, mealtime has sorta gotten the short shrift lately. So, I've recommitted to making friends with my slow cooker. We're not good pals yet, but I'm working on it.

I found an amazing recipe for beef stew, made with Guinness beer. This has become an absolute favorite of my family. This makes a ton of stew, so it's great for company -- especially on a winter's evening. With just a bit of prep work on my part, the slow cooker does the rest beautifully. Great for a family on the run!

This recipe is from Cook's Country magazine.

Guinness beef stew

4 lb. boneless beef chuck stew meat
2 tbsp. vegetable oil
2 onions, chopped
4 cups low-sodium chicken broth
1 1/2 cups Guinness Draught
1 tbsp. brown sugar
1 tsp. dried thyme
1 oz. bittersweet chocolate, chopped
2 bay leaves
5 carrots, peeled and cut into 1-inch chunks
1 lb. parsnips, peeled and cut into 1-inch chunks
1 1/2 lb. baby red potatoes, scrubbed
1/4 cup all-purpose flour
2 tbsp. minced fresh parsley

Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 2 tsp. oil in large skillet over medium-high heat until just smoking. Cook half of beef until browned on all sides (about 8 minutes). Transfer to slow cooker insert and repeat with additional 2 tsp. oil and remaining beef.

Add remaining 2 tsp. of oil, onions and 1/4 tsp. salt to skillet and cook until onions are lightly browned, about 5 minutes. Add broth, 1 1/4 cups Guinness, sugar, thyme, chocolate and bay leaves and bring to boil; use wooden spoon to scrape up browned bits. Transfer to slow cooker insert.

Add carrots, parsnips and potatoes to slow cooker insert. Cover and cook on low until meat is tender, about 9 to 10 hours on low or 6 to 7 hours on high. Set slow cooker to high. Whisk flour and remaining 1/4 cup beer until smooth, then stir mixture into slow cooker. Cook, covered, until sauce thickens, about 15 minutes. Stir in parsley, discard bay leaves and season with salt and pepper to taste. Serve.

Birth of a chef

For almost as long as she has been walking, my adorable daughter Emma has loved being in the kitchen with me while I cook. At first -- like most children -- it was playing with the pots and pans, or stirring a spoon in an empty bowl. But as soon as she was tall enough (with the help of a stool) to see over the kitchen counter, she was eager to help.

Together, we've made countless cookies, dozens of muffins, gallons of lemonade. She's helped me chop vegetables, measure out spices, organize my ingredients. And as many moms can tell you, that's where some of the best conversations start. I get lots of "Mommy, when you were a little girl ..." questions. It's where I learn about what's going on at school, and who are her best pals -- all the relevant Emma information.

Knowing all this, I wanted to further her love of cooking. So when I found that the city of Concord offered a kids' cooking class, I decided to enroll my little chef. And while it was a little on the expensive side, I decided it was worth the extra money.

When I told her about the class, she practically bounced! Every day for weeks, she asked us "Does cooking class start today?"

Four weeks ago, it finally started. Right after she got home from her first class, Emma instructed her dad to call me at work so she could tell me that she had made something to share for dinner. That something: tabbouleh. It was so delicious! And it meant even more to me because my beautiful, talented little girl made it for us.

It was the same for the next three weeks. Week two was herb-roasted potatoes in parchment; week three, risotto. And week four was her very favorite: choco-marshmallow cookies. Each week, Emma had to ask the same questions: Is this recipe your favorite? Which one did you like best? Why did you like it? The answer was the same: I absolutely love it. I can't pick a favorite, because I love them all. And I honestly meant it!

One of the best parts for me was this class encouraged her to try new things. For instance, I cannot get my child to eat potatoes. However, Aaron found her munching the roasted potatoes she made in that second class. And after the last class, she told randomly told us at dinner: "Mom, do you like eggplant? Because we had it at class today, and it was kinda good." That left her parents -- the ones who struggle to get her to eat her vegetables -- speechless.

For a while now, if you ask my 5-year-old what she wants to be when she grows up, she will tell you "a chef." After this class, she's more determined than ever. And when that goal happens, I hope to score the first reservation. Because I can't wait to find out what treats she has in store.
To learn more about Emma's cooking instructor, go to http://www.letsgetkidscooking.com/.


This recipe, obviously, is from Emma's class. This is the one she wanted me to share.

Choco-marshmallow cookies

Cookies:
1 3/4 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 cup unsweetened cocoa
1/2 cup shortening
1 cup sugar
1 egg
1 tsp. vanilla
18 marshmallows, cut in half
1/2 cup whole pecans

Icing:
2 cups powdered sugar
5 tbsp. unsweetened cocoa
1/8 tsp. salt
3 tbsp. butter, softened
4-5 tbsp. heavy cream or half-and-half

Preheat the oven to 350 degrees. Grease baking pans, and set aside.

In a large bowl, sift together flour, salt and cocoa powder. With a mixer, cream shortening and sugar; add egg, vanilla and milk. Beat well.

Add dry ingredients to wet ingredients and mix. Drop by tablespoon onto a greased baking sheet. Bake for 8 minutes -- do not overbake!

Remove from oven and press 1/2 marshmallow, cut side down, on top of each cookie. Bake 2 minutes longer. Cool on wire racks.

To make icing, combine all ingredients together until smooth. Frost each cookie, covering most of the marshmallow. Top each cookie with a pecan half. Store cookies in a single layer in an airtight container.

Makes 36.

Mmmm ... ginger!

Ginger is one of my absolute favorite flavors. I love the spicy sweetness of this delectable ingredient. It's amazing how the subtle flavor can be missed when it's not there. For instance, Aaron made a good stir-fry last week, but we both noticed its absence immediately.

As I've mentioned before, I keep a small jar of pre-minced ginger in my fridge. I find it at Safeway in the produce aisle, near the tomatoes and the jars of pre-minced garlic. Ground ginger is certainly great to keep in the pantry. And if you haven't tried crystallized ginger, you absolutely must. It's fantastic in gingersnap cookies.

This vegetarian dish is a great for a picnic. I received it from a former colleague at the Times, and Aaron and I adore it. Enjoy!

Ginger-peanut pasta salad

Salad:

8 oz. corkscrew pasta

20 fresh pea pods, tips and strings removed (about 1 cup)

1 medium kohlrabi, peeled and diced, or 1 cucumber, quartered lengthwise and sliced

2 medium carrots, cut into long thin strips (about 1 cup)

1 medium yellow and/or green sweet pepper, cut into thin strips

3/4 cup thinly sliced radishes

1/2 cup bias-sliced green onions

3 tbsp. snipped fresh cilantro or parsley

1/3 cup chopped peanuts

Dressing:

1/4 cup peanut or vegetable oil

3 tbsp. rice vinegar

2 tbsp. sugar

2 tbsp. soy sauce

1 tsp. grated fresh ginger

1 tsp. chili oil or several dashes bottled hot pepper sauce

Cook pasta. During the last 30 seconds of cooking, add pea pods; drain. Rinse with cold water and drain thoroughly.

To make dressing, add ingredients in a screw-top jar. Cover and shake vigorously to combine.

Combine pasta and pea pod mixture, kohlrabi or cucumber, carrots, peppers, radishes, onions and cilantro or parsley in a large bowl. Add dressing, and toss gently to coat. Cover and chill for 2 to 8 hours.

To serve, toss the salad again and sprinkle with peanuts.

Serves 12 (side-dish servings)

Cook's notes: If you haven't tried kohlrabi, it's a delicious bulb-like vegetable with a lovely cabbage flavor. A nice alternative would be jicama.

Satisfying your sweet tooth, at dinner

I haven't included a lot of salad recipes, and I'm not entirely sure why. I really love salads, but I tend to find that many of the recipes are so similar to ones I already have. Or, they're full of great ingredients that I simply won't eat. Hmmm.

I got this recipe from my wonderful mother-in-law a few years ago. She served it one night at dinner for us, and Aaron and I couldn't stop talking about it on the way home. The original recipe is relatively high in fat, but I've found many ways to make it a bit healthier. Be creative -- the recipe is very forgiving!

Winter fruit salad with lemon-poppy seed dressing

Dressing:
1/2 cup sugar
1/3 cup lemon juice
2 tsp. finely chopped onion
1 tsp. Dijon mustard
1/2 tsp. salt
2/3 cup vegetable oil
1 tbsp. poppy seeds

Salad:
1 large head romaine lettuce, torn into bite-size pieces (about 10 cups)
4 oz. (1 cup) shredded Swiss cheese
1 cup cashews
1/4 cup sweetened dried cranberries
1 apple, cubed
1 pear, cubed

In a blender or food processor bowl with metal blade, combine sugar, lemon juice, onion, mustard and salt. Cover; process until blended. With machine running, add oil in a slow, steady stream, processing until thick and smooth. Add poppy seeds; process a few seconds to mix.

In a large serving bowl, combine all salad ingredients; toss to mix. Pour dressing over salad; toss to coat.

Serves 12 (1-cup servings)

Cook's notes: To cut down on the oil, I add more lemon juice -- make sure it's freshly squeezed for this recipe. In addition, I might add a little freshly squeezed orange juice to cut down on the sugar, as well. A shallot would be a nice replacement for the onion. I would not use extra-virgin olive oil here. There's too many flavors competing, and the oil's fruity flavor would lose out. Pecans or hazelnuts would be a delicious replacement for the cashews. As for the cheese, I would make sure to use a very mellow one. Danish fontina might be a nice choice. However, a strongly flavored cheese, like gorgonzola, would overpower the sweetness of the fruit and dressing.

Warm and wonderful

Vegetarian eating requires lots of dedication, and a dose of bravery. One of the toughest parts, I've found, is finding the nerve to try some new foods.

For me, there's some vegetarian staples that I can't stomach, no matter how many times I try. Take tofu. It's so healthy, but it's so bland. No matter how you dress it up, it's just boring and flavorless.

The one food group I've turned to for new flavor ideas is, unsurprisingly, fruit and vegetables. Some are truly wonderful and have become favorites, such as asparagus and brussels sprouts. Others, such as zucchini and summer squash, not so much. One I have absolutely fallen in love with is celeriac. It's also known as celery root, and it's so delicious. I plan on searching for recipes for celeriac salad this summer.

But for now, it's at the heart of a delicious soup I hope you will enjoy as much as I do. In fact, this soup is so simple and delicious, I used to feed it to my daughter instead of baby food when she was first starting to eat solid foods. She loved it even then.

This recipe is from a 2003 issue of Cooking Light magazine.

White velvet soup

4 cups (1/4-inch) diced, peeled celeriac (about 1 1/4 lbs.)
4 cups (1/4-inch) diced, peeled Yukon Gold potatoes (about 1 1/4 lbs.)
3 cups fat-free, low-sodium chicken broth
2 cups water
2 tbsp. fresh thyme leaves
4 large garlic cloves, chopped
1/3 cup white wine
3/4 tsp. salt
1/2 cup 2 percent reduced-fat milk
1 tbsp. extra-virgin olive oil
3 tbsp. thinly sliced green onions

Combine celeriac, potatoes, broth, water, thyme and garlic in a large stockpot; bring to a boil. Partially cover, reduce heat and simmer 30 minutes or until vegetables are tender. Place half of potato mixture into blender; process until smooth. Repeat with remaining potato mixture. Return pureed potato mixture into pan, stir in wine and salt. Cook over medium heat for 3 minutes or until thoroughly heated. Remove soup from heat, and stir in milk.

Divide soup evenly among 6 bowls; drizzle oil evenly over soup. Sprinkle with onions.

Serves 6

Cook's notes: To make this dish truly vegetarian, you easily could substitute vegetable broth for the chicken broth. I usually make this without the wine, instead using extra broth with a tablespoon or so of lemon juice or vinegar to add some bite. I also use fat-free milk, and it turns out smooth and delicious.

A vegetarian feast

Back in the mid-1990s, as a young, impressionable college student, I decided to try a rather shocking way of life -- vegetarianism. It lasted only a few months, but it had many of my friends and family worrying about my health. Even then, the concern seemed ridiculous to me.

However, I discovered that giving up meat led to some killer cravings for hamburgers. In the end, the cravings won out. But I learned some lessons that I still carry with me today. Some of them:

4 Beans are delicious, even without meat.
4 Meat is expensive.
4 Vegetables -- especially fresh ones -- can make a filling meal.

I've also discovered that vegetarianism doesn't mean making meals full of just beans, or lentils, or celery. Salads are an obvious first choice. But pastas and soups also are a great way to go vegetarian, without missing any of the meat.

So, in the spirit of theme months, I decided to make March the vegetarian month. I mostly did it in honor of my Catholic upbringing, and all those no-meat Fridays for Lent. While I'm no longer religious, I like the idea of giving up meat for at least one day a week. It's something Aaron and I have tried to do for a while now, mostly for the health and cost reasons.

So, I promise to offer lots of ideas -- many from around the world -- on how to love the vegetarian way of life.

This first recipe is one of the easiest I have ever found -- EVER! It's Italian in nature, but with a very small amount of effort, this can be on the table in about 45 minutes. We've found that this, with a salad or some roasted vegetables, makes a very filling meal.

This recipe is from a 2006 issue of Bon Appetit magazine.

Mock risotto

4 cups low-salt chicken stock
1 cup water
3 tbsp. olive oil
1/2 large red onion, chopped (about 1 cup)
1 1/2 cups Arborio rice (about 10 oz.)
1/2 cup Asiago cheese (about 1 oz.)

Bring broth and water to a simmer in a medium saucepan. Remove from heat; cover to keep warm.

Heat oil in large saucepan over medium-high heat. Add onion and saute until soft, about 5 minutes. Add rice and stir 1 minute. Pour 2 1/2 cups broth mixture into rice mixture; bring to a boil, stirring. Reduce heat to low; cover pot and simmer until liquid is absorbed, about 10 minutes. Add remaining broth mixture to pot; bring to a boil and stir 1 minute. Reduce heat to low; cover pot and simmer until liquid is absorbed, about 10 minutes. Remove pot from heat and stir in cheese. Season to taste with salt and pepper. Cover and let stand 5 minutes. Transfer risotto to bowl and serve.

Serves 6.

Cook's notes: There are tons of ways to add flavors to this risotto. Try experimenting with cheese. A combination of Asiago, blue and gruyere would be delicious. Vegetables are another great way to flavor the risotto. We like peas at our house. Sauteed mushrooms or asparagus, or some sun-dried tomatoes would also be great. For a little added crunch, try some toasted walnuts or almonds. For a traditional risotto Milanese, add a little saffron. This recipe is very amenable to your creativity!

A last Asian favorite

February has been a fun but challenging month for me. Lots of recipes, many I know I'll make again and again. If I had to pick a favorite, it probably would be the bulgogi. Aaron and I loved it so much, and it's one I know we'll make over and over.

I've got a new theme starting tomorrow. It's a really good one; hope you're up for some more really great recipes.

My last Asian recipe is one of my very favorites. It's certainly become Americanized over the years, with tons of marinades to pick from at all sorts of grocery stores. But this one is homemade, and it's so delicious. It's worth the extra time and effort for this one. Serve with a side of brown rice and some steamed vegetables, and dinner's ready!

This is from the book "The America's Test Kitchen Family Cookbook."

Chicken teriyaki

8 bone-in, skin-on chicken thighs (6 to 8 oz. each), trimmed

Freshly ground black pepper

2 tsp. vegetable oil

1/2 cup soy sauce

1/2 cup sugar

2 tbsp. mirin, sweet sherry or dry white wine

2 tsp. grated ginger

1 garlic clove, minced

1/2 tsp. cornstarch

1/8 tsp. red pepper flakes

Pat the chicken dry with paper towels, then season with pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken, skin-side down.

Weigh the chicken down with a heavy pot. Cook until the skin is a deep mahogany brown and very crisp, about 15 to 20 minutes. (The chicken should be moderately brown after 10 minutes. If it is very brown, reduce the heat; if it is still pale, increase the heat.)

Remove the weight and flip the chicken over. Reduce the heat to medium and continue to cook, without the weight, until the second side is brown and the chicken is thoroughly cooked, about 10 minutes.

Meanwhile, whisk the soy sauce, sugar, mirin, ginger, garlic, cornstarch and pepper flakes together.

Transfer the chicken to a plate. Pour off all of the fat from the skillet. Whisk the soy sauce mixture to recombine, then add to the skillet and return to medium heat. Return the chicken to the skillet, skin-side up, and spoon the sauce over the top. Continue to simmer until the sauce is thick and glossy, about 2 minutes longer.

Serves 4.

This one's not for me

As I get ready to finish my month of Asian favorites, I decided to add a recipe that I know I won't try. The thing is, I love the idea of this Vietnamese sandwich. There's just too many ingredients that I won't eat. Including, yes, cilantro.

There's a lot to like about it -- lots of vegetables, a healthy premise, roasted meat, tons of spice. And it's unlike any sandwich I've ever seen. It's one that certainly would shake up any lunchtime routine.

So, enjoy. I just wish I could.

This recipe is from the January 2010 issue of Bon Appetit magazine.

Pork meatball banh mi

Hot chili mayo:
2/3 cup mayonnaise
2 green onions, finely chopped
1 tbsp. hot chili sauce (such as sriracha)

Meatballs:
1 lb. ground pork
1/4 cup finely chopped basil
4 garlic cloves, minced
3 green onions, finely chopped
1 tbsp. fish sauce (such as nam pla or nuoc nam)
1 tbsp. hot chili sauce
1 tbsp. sugar
2 tsp. cornstarch
1 tsp. freshly ground black pepper
1 tsp. kosher salt

Sandwiches:
2 cups finely grated carrots
2 cups finely grated, peeled daikon (white Japanese radish)
1/4 cup unseasoned rice vinegar
1/4 cup sugar
1 tsp. kosher salt
1 tbsp. Asian sesame oil
4 10-inch long individual baguettes, or 4 10-inch long pieces of French-bread baguette (cut from 2 baguettes)
Thinly sliced jalapenos
16 large cilantro sprigs

To make hot chili mayo, stir all ingredients in a small bowl. Season with salt to taste. Can be made a day ahead. Cover and chill.

To make the meatballs, line rimmed baking sheet with plastic wrap. Gently mix all ingredients in a large bowl. Using wet hands and a scant tablespoon for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet. Can be made a day ahead. Cover and chill.

To make sandwiches: Toss carrot, daikon, rice vinegar, sugar and salt in a medium bowl. Let stand at room temperature for 1 hour, tossing occasionally.

Preheat oven to 300 degrees. Heat sesame oil in a large skillet over medium-high heat. Add half of the meatballs; saute until browned and cooked through, turning meatballs often and reducing heat if browning too quickly, about 15 minutes. Transfer meatballs to another rimmed baking sheet. Place in oven. Repeat with remaining meatballs.

Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalapenos and cilantro in bottom halves. Fill each with 1/4 of the meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.

Serves 4.

Celebrating a childhood favorite

One of my husband's favorite dishes from when he was a youth was sukiyaki. It's a wonderful Japanese dish, made of thinly sliced beef and lots of vegetables. Served with a sweet yet salty sauce and a bowl of rice, I understand why my husband loves it so much.

We hadn't had sukiyaki in years until I had it about a year ago during a trip to visit family in Texas. We went to a Japanese steakhouse, and as soon as I saw it on the menu I knew I had to have it. The best part -- my daughter had as much of it as I did!

We had a recipe we loved -- it was from an old Betty Crocker cookbook -- but lost it. So I did some searching online and found this one on Food Network's Web site. It's easy, delicious and can be adapted to suit your tastes.

Sukiyaki

1/2 cup soy sauce
2 tbsp. sugar
1 cup beef stock
1/4 cup mirin
1 lb. thinly sliced beef
1/4 cup sugar
4 oz. yam noodles (shirataki)
2 medium onions, sliced
1 cup bamboo shoots, sliced
2 stalks celery, sliced
1 cup mushrooms, sliced
1 pkg. tofu, cut into 1-inch pieces
1 bunch green onions, chopped into 2-inch pieces
2 leaves Napa cabbage, sliced
2 tbsp. oil

Mix soy sauce, 2 tbsp. sugar, stock and mirin together in a large bowl. Arrange meat and vegetables on a large platter. Heat electric skillet to 375 degrees.

Add oil to the skillet and heat. Brown meat in the oil, adding sugar slowly. Move meat to the corner of the skillet when well browned. Add other vegetables, keeping each separate. Add sauce and cover. Bring to a boil and cook for 2 minutes. Uncover and stir all ingredients, and cook 2 more minutes. Serve.

Serves 3 to 4

Cook's notes: I usually don't add noodles, as I serve the sukiyaki over rice to sop up all the sauce. I add a few more vegetables to make up for it. Spinach would make a great substitute for the cabbage, and water chestnuts would make a great addition.

A taste of Thailand

For many years, Thai food has become a go-to for us when we can't decide what we want for dinner. There's some great Thai restaurants in Concord and Walnut Creek, and they rarely disappoint us.

However, Thai food can be terribly unhealthy. Coconut milk is the main culprit, but peanuts are used in sizable quantities, too. Not to mention peanut and sesame oils. Ugh. But I've searched -- and found -- a delightful alternative to a favorite Thai dish. Here's hoping you like it, too.

The peanut sauce from this recipe can be used to make phra ram, a Thai stir-fry dish that uses peanut sauce to top any meat and vegetables. I usually double the sauce, so I can have some extra if needed. It's one of my favorite Thai dishes!

This recipe is from a 2005 issue of Cooking Light magazine.

Chicken satay with peanut sauce

Satay:

1 lb. boneless, skinless chicken breasts, cut into 8 strips
1 tbsp. light brown sugar
2 1/2 tbsp. low-sodium soy sauce
2 tsp. fresh ginger
1 tsp. grated lime zest
1/4 tsp. crushed red pepper
2 garlic cloves, minced

Sauce:

1 tbsp. light brown sugar
1 1/2 tsp. low-sodium soy sauce
1 tbsp. fresh lime juice
2 tbsp. natural-style, reduced-fat creamy peanut butter
1/4 tsp. crushed red pepper
1 garlic clove, minced

Prepare grill.

To prepare satay, combine chicken, brown sugar, soy sauce, ginger, lime zest, red pepper and garlic in a medium bowl. Let stand 10 minutes

To prepare sauce, combine brown sugar, soy sauce, lime juice, peanut butter, red pepper and garlic in a bowl, stirring until sugar dissolves.

Thread chicken strips onto each of 8 (8-inch) skewers. Place chicken on grill rack coated with cooking spray; grill 5 minutes or until chicken is done. Serve chicken with sauce.

Serves 4.

Ready for some fire meat?

Another week, another delay. This time, it was because of a trip to Disneyland. I wish I had a great restaurant review or some other tasty news to share, but not this time. Back to the recipes.

I've been interested in Korean cuisine for a long time. A former colleague at the Times, who is Korean, piqued that interest. When I first moved to California, I had limited knowledge about a lot of foreign cuisines. He and I had many chats about good places to eat, and new dishes I should try. He was very encouraging of Korean, and it certainly interested me. But I didn't know of any Korean restaurants near where I lived, and I was a little scared going on my own. But I never forgot those chats.

About a year ago, I found a restaurant in Concord that served Korean fare. I convinced Aaron to try it, and we were hooked almost immediately. Korean Bulgogi House, located on Salvio Street near the Brenden Theaters, was fantastic. A colorful menu helped us in ordering. A small dish of edamame was a great starter. Then came the main dishes. We both were served huge plates: spicy meat, rice, a small salad with an addictive gingery dressing, some steamed potatoes in a sweet sauce, potstickers, tempura shrimp (Aaron ate mine) and some pickled daikon radish. Amazing!

We've gone back several times, and one of us always goes for the spicy bulgogi. To us, the sweet bulgogi, made with beef, just wasn't as good as the fiery versions made with pork or chicken.

Which brings me to my recipe. I had to have a recipe for bulgogi. I wanted to be able to make this dish in my own kitchen. And I found one that Aaron and I adored. It's relatively quick -- the longest part is the time it marinates in the fridge -- and it's incredibly easy. This recipe is certain to become part of our regular rotation.

This recipe is from the book "Eating Korean" by Cecilia Hae-Jin Lee.

Spicy sliced pork (dwaeji bulgogi)

2 lb. sliced pork sirloin

3 tbsp. chili paste

3 tbsp. sugar

3 garlic cloves, minced

1 (1-inch) piece of ginger, minced

1 tbsp. soy sauce

1 tbsp. toasted sesame oil

Black pepper

2 green onions, chopped (optional)

Combine the sliced pork with the chili paste, sugar, garlic, ginger, soy sauce and sesame oil. Let marinate for about 30 minutes.

Stir-fry the meat until thoroughly cooked, about 5 to 7 minutes. Add black pepper to taste. Garnish with green onions, if desired.

Cook's notes: We used pork tenderloin, and we absolutely loved it! We stir-fried some other vegetables, including carrots and celery, and served it over steamed brown rice. We highly recommend it!

More tasty noodles

Emma, my notoriously picky 5-year-old, would eat pasta every single day of the week if I let her. She never tires of it, especially if it is served to her plain with some parmesan cheese on the side.

So, I'm sure you won't be surprised to hear that when we go for Chinese food, she always wants the same thing -- chow mein. Or lo mein. Doesn't really matter -- just so long as there's noodles involved. On the other hand, I tend to shy away from chow mein, or lo mein. At most restaurants, those dishes are so oily, and there's usually a ton of MSG in them. Plus, the vegetables are wilted and flavorless. Yuck.

When I came across this recipe, I knew immediately that we had to try it. Homemade lo mein, where I can control the oil, seemed like an ideal choice. It certainly was. Aaron made it last week, and while the littlest picky eater at our house didn't care for it, her parents thought it was great. It was easy and healthy, making this recipe a winner in my book.

This recipe is from a 2005 issue of Cooking Light magazine.

Five-spice pork lo mein

8 oz. uncooked Chinese-style noodles
1 tbsp. grated peeled fresh ginger
2 tsp. five-spice powder
1 pork tenderloin (about 12 oz.), trimmed and cut into thin strips
1/2 tsp. salt, divided
2 tbsp. peanut oil
1/4 cup water
1/4 cup hoisin sauce
1/2 cup chopped green onions

Cook noodles according to package directions, omitting salt and fat; drain. Place in a large bowl. Snip noodles several times with a kitchen scissors.

Combine ginger, five-spice powder and pork in a medium bowl; add 1/4 tsp. salt, tossing to coat. Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture; saute 2 minutes or until browned. Stir in remaining 1/4 tsp. salt, water and hoisin sauce; cook 2 minutes or unitl pork is done. Add pork mixture and green onions to noodles; toss well to combine.

Serves 6.

Cook's notes: We used somen noodles in this; while they certainly tasted good, they were a bit on the thin side. I would recommend udon, if you can find them. If not, linguine or another wide Italian pasta would be a good choice. This recipe, unfortunately, does not call for many vegetables. Cabbage or bok choy would be a great first choice; celery, bamboo shoots and water chestnuts also would be delicious. I would just add a bit more water and hoisin sauce to make sure all the vegetables get a hint of the sauce.

Slurp this one up

Sorry, friends, for my absence for the past few days. That darn cold I'd been trying to avoid caught me. But I'm better now, thanks, so ... back to some good eats.

One of my very favorite things to eat is pasta. In Asian culture, they're called noodles. Either way, I am carb crazy. This dish combines so many of my favorite Asian flavors, then chills them. It's another one I don't make often, but my family absolutely loves it.

Here's hoping you'll slurp up these delicious noodles!

This recipe is one I clipped from a newspaper (I don't have the date or paper, though).

Cold sesame noodles with grilled chicken

1/4 cup soy sauce
3 1/2 tbsp. sesame oil
1/4 cup creamy peanut butter
3 tbsp. water
2 tbsp. rice vinegar
1 tbsp. brown sugar
2 garlic cloves, minced
1 tsp. fresh ginger, peeled and grated
1 lb. fettuccine or other thin noodle
Salt
Red pepper flakes
8 oz. fresh snow peas, sliced in half
2 green onions, cut into thin diagonal slices
6 boneless, skinless chicken breasts
3 tbsp. canola oil
1 1/2 cups cucumber, thinly sliced
1 carrot, cut into thin shreds about 1-inch long

In a large bowl, whisk together the soy sauce, sesame oil, peanut butter, water, vinegar, brown sugar, garlic and ginger until well combined. Set aside.

Cook the noodles in a large pot of boiling, salted water until al dente. Drain and immediately toss with the soy sauce-sesame oil mixture. Season with salt and red pepper flakes to taste. Add snow peas and green onions and refrigerate for 1 hour or until cold.

On a large plate, drizzle the chicken with canola oil, turning to coat. Season with salt and red pepper flakes. Grill the chicken for 5 to 7 minutes on each side or until cooked through. When cool enough to handle, cut into thin, diagonal slices.

To serve, mound the noodles on a large serving platter. Surround with the cucumber and carrot, and then with the chicken.

Cook's notes: I like to sprinkle some toasted sesame seeds on the top of this, for a little added sesame flavor and for texture. I also tend to go a little crazy on the vegetables and ease up on the chicken. This doesn't last very long in the fridge, so it's best within the first day or two.

Celebrating a taste of Asia

To mark February's arrival, I decided to share some favorite Asian and Asian-inspired dishes. What a great way to mark the start of the lunar new year! While, like many, I love Chinese food, I don't want to limit myself to the cuisine of one nation. So, expect recipes with the flavors of Japan, Thailand, Vietnam and South Korea.


But before I offer my first recipe, I wanted to offer some ingredients that make up a great Asian pantry. Here are some of the most important ones:

-- Soy sauce. Obviously.

-- Oils. Save the extra-virgin olive oil for another time. For Asian cuisine, there's two classic choices: peanut and sesame. Peanut has a great flavor -- and a high smoking point, which makes it ideal for stir-fry. Toasted sesame has a very distinct flavor, and many people like it in salads. I am OK with it, but in very small amounts.


-- Ginger. I think it adds such an incredible depth and subtle heat to Asian foods. While most recipes call for grating fresh ginger, I buy small jars of preminced ginger and keep them in my fridge. That way, I always have some on hand, and I don't waste ginger root that's gone bad.


-- Garlic. Like ginger, it provides a great savoriness to most dishes. And again, I keep a jar of prechopped garlic in the fridge.


-- Hoisin sauce. This is kind of like Chinese barbecue sauce. It's very richly flavored, and a little goes a long way.


-- Lemongrass. It's a stalk that can be found in the produce section. I love the citrus, herbal flavor. Do not skip this!


-- Rice. Another obvious one. There's many varieties out there, so explore and find one you really enjoy. We prefer jasmine and basmati (preferably brown) types at our house.


-- Noodles. Lots of varieties. All of them fantastic. Some of my favorites include udon, soba, somen and rice.


-- Fish and oyster sauces. While they are not for me, they are traditional Asian ingredients. Like many others, they are very strongly flavored, so again a little goes a long way.


-- Fresh herbs. Basil, cilantro and mint are widely used. I'll skip the cilantro, but I won't miss the others.


-- Peanut butter. This may sound strange, but it's a requisite for peanut sauce. It also tastes great in salad dressings.


-- Vegetables. OK, you likely will keep these in a refrigerator rather than a pantry. But they are absolutely essential to great Asian cooking. Some of my favorites include: carrots, bok choy, pea pods, celery, mushrooms, water chestnuts, bamboo shoots, spinach, daikon radish and edamame.


-- Wasabi. The traditional green Japanese horseradish is a requisite for those who love sushi and Japanese food. It's too spicy for my tastes.


There's certainly others I've missed. If there's an Asian market near you, go check it out. In Concord, the 99 Ranch Market at the Park and Shop is fantastic. Emma and I spent an hour there one Sunday morning, loading up on tons of tasty treats.


So, here's hoping this list is inspiring you to whip up something delightfully Asian. My first recipe is a classic Chinese dish, one that's been a favorite for years.


This recipe is from a 2005 issue of Cooking Light magazine


Kung pao chicken


1 tbsp. canola oil, divided
4 cups broccoli florets
1 tbsp. ground fresh ginger, divided
2 tbsp. water
1 tsp. crushed red pepper flakes, or to taste
1 lb. skinless, boneless chicken breasts, cut into 1/4-inch strips
1/2 cup fat-free, less-sodium chicken broth
2 tbsp. hoisin sauce
2 tbsp. rice wine vinegar
2 tbsp. low-sodium soy sauce
1 tsp. cornstarch
4 garlic cloves, minced
2 tbsp. coarsely chopped salted peanuts


Heat 1 tsp. oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 tsp. ginger to pan; saute 1 minute. Add water. Cover; cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan; keep warm.


Heat remaining 2 tsp. oil in pan; add remaining 1 tsp. ginger, crushed red pepper flakes and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently.


Combine broth, hoisin sauce, vinegar, soy sauce, cornstarch and garlic in a small bowl; stir with a whisk. Add broth mixture to pan; cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts.


Serves 4.

Get ready to lick the bowl clean

When I made my New Year's resolution -- a renewed commitment to blogging -- I had thousands of ideas in my head. The theme one, though, I wasn't as sure about. But now that I've done it for a month (with some other recipes thrown in, as well), I'm glad I tried it. I've got themes lined up for at least the next few months, and some thrown in toward the end of the year, too. I hope you'll stick with me. I promise to do my best to make it interesting!


So, as I contemplated all these soup recipes, I started to ask myself, "Which of these is my favorite?" The golden winter soup -- the first one I shared -- is absolutely exquisite. And my love for Middle Eastern food is definitely sated by the Moroccan lamb and couscous soup. In fact, they're all favorites, so that's I wanted to share them.

This last one is a favorite soup at my house. We don't make it often; when we do, Aaron and I always tell each other that we'll make it again soon. This one is so hearty. And it makes the house smell so good. With this recipe, I'll end January on a high note.

This recipe is from a 2002 issue of Cooking Light magazine.

Baked potato soup

4 baking potatoes (about 2 1/2 lbs.)
2/3 cup all-purpose flour
6 cups 2% reduced-fat milk
1 cup (4 oz.) reduced-fat shredded extra-sharp cheddar cheese, divided
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled

Preheat oven to 400 degrees.

Pierce potatoes with a fork; baked at 400 degrees for 1 hour or until tender. Cool. Peel potatoes coarsely mash. Discard skins.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly, about 8 minutes. Add mashed potatoes, 3/4 cup cheese, salt and pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat for 10 minutes or until thoroughly heated -- do not boil. Sprinkle each serving with cheese, onions and bacon.

Serves 8.

Cook's notes: I make this with fat-free milk, and it turns out beautifully. However, don't substitute fat-free sour cream for the reduced-fat version, as the fat-free sour cream usually separates.

Don't be chicken -- this one is delicious!

Before January ends, I want to offer two more soup recipes. This has been a fun challenge for me, and I have a great idea for February -- I'll reveal it tomorrow!

This soup is full of big pieces of chicken, lots of vegetables and some white beans for added protein and fiber. It's a relatively quick soup -- about 45 minutes from start to finish -- and again, it's very healthy. Here's hoping you enjoy it as much as I do!

This recipe is from the book "Saved by Soup," by Judith Barrett.

Chicken and white bean soup

1 tsp. olive oil
1/2 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
Salt and freshly ground black pepper
1 medium onion, finely chopped
2 medium carrots, finely chopped
1 rib celery, trimmed and finely chopped
1/4 lb. fresh fennel (about half a bulb), tall stalks and leaves discarded, finely chopped
2 medium garlic cloves, pressed or finely minced
2 cups canned tomatoes, with their juices
3 cups defatted chicken or vegetable broth, preferably homemade
2 pinches red pepper flakes, or to taste
1 cup cooked or canned (drained and rinsed) white beans (such as Great Northern, cannellini or navy)
1/4 cup fresh parsley, chopped

Heat the oil in a heavy 4-quart saucepan over medium-high heat. Add the chicken, season with salt and pepper to taste, and cook, stirring, until the chicken pieces have turned white and are just beginning to brown, about 5 minutes. Remove the chicken from the pan, and set it aside.

Add the chopped vegetables to the saucepan and cook over medium-high heat until they begin to soften, about 2 to 3 minutes. Stir in the tomatoes, broth and red pepper flakes, season with salt to taste, and bring to a boil. Partially cover the saucepan, reduce the heat to medium-low, and simmer for about 20 minutes. Add the beans and chicken pieces, and cook until the soup is thick and the chicken is cooked through, about 15 minutes longer. Stir in the parsley and serve.

Serves 6.

Cook's notes: The author suggests finely chopping all the vegetables in a food processor. As I like my vegetables chunkier, I chop them by hand and give them a little more time before adding the chicken. I also tend to use less pepper flakes, but of course, that's all a matter of taste. For those who do not usually cook with fennel, I highly recommend it for this dish.

Yeah, it's a bit cheesy

Mmmmm, broccoli! Who doesn't love broccoli? It's one of my very favorite vegetables, full of fiber and dozens of nutrients. It's low in fat and calories, so it's a natural for those looking to eat healthy.

I love broccoli in all sorts of different dishes. Salads and stir-fries are my favorite, but I even like it raw just as a snack. But my favorite dish is broccoli cheese soup. This one has troubled me for a while. It's so delicious, but it isn't very healthy. So, of course I was thrilled when I came across this one -- except for one small thing. It's made with Velveeta. Is there any food product out there nowadays that people make fun of more than Velveeta?

But the author of the article made a a great point. Velveeta melts beautifully, without getting all clumpy or greasy. And, it can really taste good in recipes. Hmmm. I rethought my Velveeta hang-up and decided to give this recipe a chance. I was surprised how much I loved it. Here's hoping you will, too!

This recipe is from a 2002 issue of Cooking Light.

Broccoli and cheese soup

Cooking spray
1 cup chopped onion
2 garlic cloves, chopped
3 cups chicken broth
16 oz. fresh broccoli florets
2 1/2 cups milk
1/3 cup flour
1/4 tsp. pepper
8 oz. light processed cheese (such as Velveeta Light), cubed

Heat large saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring mixture to a boil; reduce heat to medium, and cook 10 minutes.

Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until it melts.

Place 1/3 of the soup into a blender or food processor and process until smooth. Return soup to pan, warm until thoroughly heated.

Serves 6.

Cook's notes: I like to use my immersion blender, making the entire batch of soup smooth. I have substituted 2 or 3 celery stalks for the onion, and it turned out nicely.

Advance Australia Fair

When I was young, I'd guess about 8 or 9, I became obsessed with Australia. Anything I could read about it, I would grab. I knew the cities, the states, the wildlife, even some obscure fact. I couldn't wait to visit, because I was sure I would move there immediately.

I've never stopped adoring the island nation. So, not surprisingly, I was ecstatic when I found out that Aaron's brother and family lived Down Under. Even more incentive to make the trek. Unfortunately, we've never made the journey. But I continue to brush up on my knowledge, just in case.

Case in point: Jan. 26 is Australia Day (a day late and a dollar short, I know). It's a fascinating holiday, celebrated in a similar fashion to our Fourth of July. There's barbecues and fireworks, and a celebration of a diverse nation. Who wouldn't want to celebrate that? I spent a while learning about the holiday at http://www.australiaday.org.au/experience/page31.asp. It's a great Web site, full of interesting information.

My curiosity, of course, has spread beyond national holidays. A delightful day with my Australian relatives this past summer later sent me to the nearest bookstore in search of a cookbook dedicated to the nation's cuisine. Like most people, I had just a few stereotypes in mind: shrimp on the barbie, Vegemite sandwiches, kangaroo meat and lots of lamb. Turns out, not surprisingly, that the cuisine is far more complex and interesting.

The book I chose, "Coast," edited by Kendall Hill, offers dozens of recipes from some of the nation's top chefs. For instance, seafood is extremely popular. The chefs offered recipes with lots of Asian influence. And, of course, British influence remains, too. Are you hungry yet? I know I am!

So, to Jeff, Loretta, Mariner, Angus and Halle: Happy (belated) Australia Day! Hopefully we will be able to join you someday soon to help you celebrate!

Today, I'm including two recipes for pavlova, what Chef John Schirmer calls "the great Australian dessert." Pavlova, from what I've learned, is named after a Russian ballerina. The dessert is made of meringue, filled with whipped cream and topped with fruit. I have not tested these recipes, but I suspect I'll be making one soon!

This recipe is from the book "Coast," edited by Kendall Hill. The recipe is from Chef John Schirmer.

Pavlova with lime and rhubarb

3 stalks rhubarb
2 cups orange juice
1 tsp. sugar
4 egg whites
7 oz. superfine sugar
1 tsp. white vinegar
Pinch of cornstarch
1 tsp. warm water
Drop of vanilla extract
2 cups whipping cream
Juice and finely grated zest of 1 lime

Preheat oven to 400 degrees. Wash rhubarb, remove leaves and chop stalks into 1-inch pieces. Place in a baking dish and cover with orange juice and the teaspoon of sugar. Bake for 8 minutes, or until the rhubarb has softened but not disintegrated. Remove and set aside, then lower the oven temperature to 325 degrees.

To make the meringues, place egg whites, superfine sugar, vinegar, cornstarch, warm water and vanilla extract into a mixing bowl and whisk in a mixer on high for 6 minutes, or until stiff peaks form.

Line a baking sheet with parchment paper and, using a piping bag, pipe some meringue into a circle about 1 1/2 inches in diameter. Keep piping in a spiral formation until the sides of the meringue are about 1 1/2 inches high -- they will puff up in the oven to nearly double the size. Repeat for the other three meringues.

Bake the meringues at 325 degrees for about 10 minutes, then reduce the heat to 210 degrees and bake for an additional 20 minutes.

Meanwhile, whip the cream until soft peaks form. Slowly fold in the lime juice and zest, being careful that the cream doesn't curdle.

When cooked, place a meringue on each of four plates, spoon lime cream into the center and top with rhubarb. Drizzle with the rhubarb juice.

Serves 4.

This recipe is from the Barefoot Contessa's cookbook "Barefoot Contessa at Home."

Mixed berry pavlova

4 extra-large egg whites, at room temperature
Pinch of kosher salt
1 cup sugar
2 tsp. cornstarch
1 tsp. white wine vinegar
1/2 tsp. vanilla extract
Sweetened whipped cream (recipe to follow)
1/2 pint fresh strawberries, hulled and sliced
1/2 pint fresh blueberries
1/2 pint fresh raspberries
Triple raspberry sauce (recipe to follow)

Preheat the oven to 180 degrees. Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side (this way, you won't get a pencil mark on the meringue).

Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.

Remove the bowl from the mixer, sift the cornstarch into the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft inside.

Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of the raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.

Sweetened whipped cream

1 cup cold heavy cream
1 tbsp. sugar
1 tsp. vanilla extract

Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you could also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Do not overbeat!

Triple raspberry sauce

1/2 pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam (about a 12 oz. jar)
1 tbsp. framboise liqueur

Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.

Serves 6.

A recipe that won't make you blue

So, a little more than a week ago, I wrote about a vegetarian dinner that Aaron planned. The pan-roasted vegetables were amazing, and the salad he made to go with it was just as delicious. It is another easy, healthy recipe that we plan on making again and again.

This recipe is from the Barefoot Contessa book, "Back to Basics."

Roasted pears with blue cheese

3 ripe but firm Anjou pears
Freshly squeezed lemon juice (from 3 lemons)
3 oz. coarsely crumbled blue cheese, such as Stilton
1/4 cup dried cranberries
1/4 cup walnut halves, toasted and chopped
1/4 cup apple cider
3 tbsp. port
1/3 cup light brown sugar, lightly packed
1/4 cup olive oil
6 oz. baby arugula
Kosher salt

Preheat the oven to 375 degrees.

Peel the pears and slice them lengthwise into halves. With a small, sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.

Gently toss the crumbled blue cheese, dried cranberries and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.

In the same small bowl, combine the apple cider, port and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes or until tender. Set aside until warm or at room temperature.

Just before serving, whisk together the olive oil, 1/4 cup lemon juice and 1/4 cup of the basting liquid in a large bowl. Add the arugula and toss well. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt and serve.

Cook's notes: We used Bartlett pears instead of Anjou, and we enjoyed them. Use any other kind of pears you might like; for instance, I plan to try French butter pears when they are ripe in the fall. I replaced the port with a bit of cider and a spoonful of cider vinegar. We did not have any arugula on hand, so we substituted some baby spinach we had in the fridge; it turned out incredibly well. If you don't have walnuts, hazelnuts or pecans would be a delicious substitute.

This one will go down smooth

It's still January, so I figured I needed to come up with another soup recipe to share. This is a (mostly) vegetarian one, and it is truly delicious. And it's incredibly creamy, but without a drop of any dairy products in it! In addition, it's a very quick soup. Fast, healthy and delicious -- another winner!

This one is from the book "Saved by Soup" by Judith Barrett.

Spicy cauliflower and potato soup

1 medium onion, finely chopped
2 medium carrots, chopped
1 rib celery, trimmed and chopped
1 medium yellow potato (such as Yukon Gold), peeled and diced
2 cups cauliflower florets
Pinch of red pepper flakes
5 cups fat-free chicken or vegetable broth, preferably homemade
Salt
2 tbsp. chopped fresh parsley

Combine the onion, carrots, celery, potato, cauliflower, red pepper flakes and broth in a heavy saucepan over medium-high heat and bring to a boil. Reduce the heat to medium-low; partially cover the saucepan, and simmer until the potato and cauliflower are tender when pierced with a sharp knife, about 20 minutes.

Transfer the soup to a food processor or blender, or use an immersion blender; process until smooth. Return the soup to the saucepan, season with salt to taste, and reheat before serving. Garnish each serving with some parsley

Serves 6.

Cook's notes: I have substituted a pinch of cayenne pepper for the pepper flakes, and it works beautifully in this recipe. For another variation, a teaspoon or two of curry powder would add a wonderful Indian flavor to this.