best of 2007.
Since starting this blog, people have been asking me, “So which recipes would you recommend…?”. As much as I would like to say “all of them!” (because I do), I’ve picked out 5 of my most memorable recipes for the year…
So, in no particular order, here’s the Best of 2007!
1. A household staple! - Matzoh Miso
2. Winner, Soba Creation ‘07 - Soba with Anchovies & Endives in a Mayo Vinaigrette
3. Best Homefries - Tarako Homefries
4. Heavenly…steamed egg rolls - Coconut Pork Egg Rolls
5. Congrats 16-0, Bill - Honey-Chocolate Peargonzola Muffins
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carrot soup, not for babies.
I suppose mashed vegetables shouldn’t be labeled as “soup”, but I like a silky consistency that can be slurped up. Besides, the real inspiration behind this was Baby Lily’s jar of mashed carrots (yes, I am constantly eyeing other people’s food because I’m a superglutton) - and I was kind of jealous of the way she could smear it all over her face.
Ah well. Here’s a better option for the adult in me. I got me some adult, hells yea.
SESAME & GINGER CARROT SOUP with SOY MILK.
Ingredients: (2 servings)
2 cups carrots
1 cup vegetable stock
1 cup soy milk
2 tsp minced ginger
1 tbs ground sesame
2 tsp sugar
½ tsp salt
Pinch of nutmeg
Boil the carrots in vegetable stock until carrots are soft. Without draining, mash the carrots in a food processor or blender. Pour mashed carrots back into sauce pan and stir in soy milk, ginger, sesame, sugar, salt, and nutmeg. Bring to a simmer. Add up to 1 cup soy milk to adjust consistency, if necessary.
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I’ve been craving Mushipan (aka Steamed Buns). I also wanted to go eggless (being egg-stingy to avoid going grocery shopping) and it worked out perfectly - big poofs of moist and chewy.
Anyway, happy holidays! Hope all is merry and bright.
And of course I felt the need to make one GIANT steamed bun…so I did.
SWEET SPINACH STEAMED BUNS.
Ingredients: (6-8 muffin tins)
1¾ cup all-purpose flour
2 tsp BP
Pinch of salt
½ cup sugar
1 cup soy milk
½ cup chopped spinach
2 tbs Canola Oil
Combine flour, BP, salt, and sugar. In a food processor, blend the soy milk, chopped spinach, and oil. Add blended mixture to dry ingredients. Pour batter into muffin tins and steam for about 30 min.
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