Miso-Chipotle Cod Soup
Well...I had to do something creative with the title, since I need to incorporate two nights of wonderful cooking into a single blog post. Neither is a complicated concoction, and neither needs the careful exposition other entries have received. On August 22nd, we had a miso-chipotle glazed codfish soup. The broth was made from a shrimp stock from shrimp heads and shells stored in the freezer from a meal long-past and a medley of vegetables both of Asian origin and American origin. We had a combination of broccoli, kale, carrots, a tri-color medley of bell pepprs, thai hot peppers, celery, and bok choy. The miso-chipotle glaze was the same as we have had in the past on sturdy whitefish that is generally baked in the oven and topped with a sprinkle of toasted sesame seeds tableside. Within the soup was a hearty and filling portion of wonderful and slim whole wheat udon noodles from the organic store in town. They are Eden Brand and are truly a fantastic and wheaty base. They're filling and chock-full of fiber and protein for a wheat noodle. It really lends a nice chewy starchiness as well to counteract the flaky fish and the al dente vegetables. The stock was rich with a dab of sesame oil added before serving to tie together the fish and soup in an Asian theme. It's one of the easy and lower-cost staples of our household and is good in the summer or the winter. We added a bit of sriracha to enhance the heat from other sources. The starch in the noodles allowed for a bit of a cooling effect as only bread products can achieve for a spicy dish.
Pork Stir-Fry
One of the easiest dishes ever is stir-fry. All you have to do is marinate the small cuts of pork (we used pork chops slivered ever so thinly) in sesame oil, soy sauce, sriracha, rice vvinegar, and chinese five spice powder, adding anything else that you want. I tend to add some freshly sliced ginger root as well, since the powdered root from the five-spice I find to be lacking. I really like to grind my own fresh version of five-spice, but this requires that we have everything on hand, and my dad was doing the cooking. Naturally, this process did not occur, since he's more of a Mediterranean & Mexican fan. I'm the Asian one ; )
Fry up the pork first in a little bit of a neutral oil, remove from the pan reserving some of the marinade in the pan to help cook the vegetables, and add in garlic and onions followed by a bunch of different vegetables from firmest to easiest-to-wilt. An example of this procedure is carrots, followed by a medley of differently colored bell peppers and maybe even a thai chili (like the ones used to marinate the pork as well for some extra spiciness). We then add mushrooms, zucchini, bok choy stems and kale, followed by spinach, more mushrooms, and broccoli, since I like my broccoli rather firm. I love when it's still a very, very deep green with a bite to the stem. After everything cooks to the doneness that you desire, add in a slurry of cornstarch and water, equal parts, and about two tbsp each mixed well in order to thicken the cooking liquid. Then just plate, insuring that each guest receives an ample portion of vegetables, the true star of this concoction! Serve with a bowl of brown rice on the side or a pile of basmati rice underneath, however you prefer it (my way vs. that of my parents) and garnish with cilantro, toasted sesame seeds, and bean sprouts, if desired. The sweetness of the pork interplays nicely with the hint of sweetness in the Chinese Five-Spice and that of the vegetables, especially the bell peppers and carrots. The kale and spinach provide a nice earthiness along with the mushrooms and showcase the different greens available, of course you can use any that you like. We like the juxtaposition of firm kale and droopy spinach both vibrantly verdant. A small portion of this can be reserved for bento use, which I have certainly done in the past if any remains. This time none did.
As an added treat on this night, my dad bought a bunch of oysters that he painfully shucked and I enjoyed with some cocktail sauce and some without. He took what remained of our ruthless pre-dinner appetites and devised oysters Rockefeller, which my grandpa heartily enjoyed as an appetizer. He simply sauteed spinach, onions, and garlic, added it to the shell of the raw oyster, salted them with some French Sea Salt and popped them in the oven for a bit until done. I didn't sample, but the parts on their own were fantastic: I'm a fan of raw oysters and any greens sauteed with onions and garlic! Serve with a wedge of lemon and some parsley.
