Pork Tonkotsu Broth

Using Your Noodle
Ramen is having a moment. It’s been in the moment for quite some time. But, it seems like there are more and more ramen shops popping up. Going for ramen is what the hip kids are doing, I guess. Last year my daughter was all about meeting up with her friends to get Boba. This year it’s all about ramen.

Full disclosure, I like ramen, but I prefer an udon or pho to ramen. That does not mean, however, that I don’t reach into my pantry every once in a while and grab a packet of ramen for lunch.

Gone are the days of college-style ramen. No more hot water and using just the seasoning packet that contains a year’s worth of sodium in one serving. More often than not, I use the noodles but make the rest up on my own.

One search on the internet will tell you that I am not alone in my ramen makeovers. Eggs are an immensely popular add as are fresh green onions. Some people add peanut butter for that peanut sauce effect. Dried and fresh mushrooms are great. Kimchi is a good one as is Chinese sausage. The key, no matter what you put into your ramen, udon, or pho, is the broth.

Let’s be real, if you are looking for first-rate ramen your best bet is to go somewhere and order it because the best ramen places have taken the time to make good broth. This means hours of simmering bones and aromatics to achieve a rich and flavorful base for the ramen.

Most people don’t have the time to do it themselves or just don’t want to hassle with it. I get it. But, because I am weird this way and wanted to challenge myself, I decided a couple of weeks ago to take the time one Saturday and make enough Pork Tonkotsu Broth to freeze and have on hand for whenever I need it. Here’s what I discovered.

The Tonkotsu Broth I made was great. The flavor was spot on. Was it that much better than what I would get from takeout? No. Is it nice to have some in the freezer for later when you have an emergency ramen craving? Absolutely. Would I make it again? Maybe.

It is a time-consuming all-day thing that I would encourage you to try on a weekend when the weather outside is frightful and it’s looking like a movie marathon is in your future. Instead of feeling like you did nothing all day, at the end, you would have dinner!

Pork Tonkotsu Broth Recipe
Yields approximately 8 cups Read more…

Garlicky Turkish Lamb Shank Stew

Stewing in Comfort
This is the time of year when I have visions of something savory bubbling on the stove or slow cooking in the crockpot ready to warm me up when I walk through the door at the end of the day. I am particularly partial to anything that makes use of dried beans, some variety of meat shank, and has a rich gravy-like broth. My mouth is watering just thinking about it.

The shank possibilities are endless, from beef to ham. All of them are tasty. Although, if I am thinking beans and shanks, I generally choose lamb shanks. This recipe for Lamb Shanks Osso Bucco is a definite favorite of mine, and I make it regularly.

However, when on a search for something a little different, I came across this recipe for Garlicky Turkish Lamb Shank Stew. I was intrigued by the addition of pepperoncini which should add some nice acid and flavor to what can normally be a rather rich dish. Not to mention the Aleppo pepper for some zip…

Not only does this recipe fall into the weekend project category, but this recipe also makes quite a lot. So, feel free to half it or freeze some for an easy home-cooked meal another night.

If you cannot find Aleppo pepper, you can substitute a blend of two parts sweet paprika with one part cayenne…

Garlicky Turkish Lamb Shank Stew with White Beans
Adapted from Real Stew by Clifford A. Wright
Yields 8 to 10 servings Read more…

Chicken Stoup Provencal

Veggie 911
The last few weeks have been full of merriment, which has left me and mine way too full. Don’t get me wrong, we had a lot of fun. But, to be frank, there weren’t too many vegetables on the buffet table unless they were paired with cream and butter. And, our bodies are feeling, well, sluggish.

It goes without saying that I have been making lighter more veggie-forward meals since Christmas (With a brief pause for more gluttony on New Year’s Day). Even the kids were on board. This tells you something since my dudes are usually all meat all the time.

The first thing I made was this Chicken Stoup Provencal recipe inspired by Rachel Ray. I have made it a few times and every time it is a hit. She calls it a stoup, a cross between a soup and a stew since there is less liquid than in a soup but more than in a traditional stew.

The use of Herbs de Provence is what makes this recipe. And it is non-negotiable. The stoup comes together quickly for a weeknight meal to warm your bones. Something most welcome after the recent rains…

Chicken Stoup Provencal
Adapted from Rachel Ray and The Food Network
Yields 4 to 6 servings Read more…

Garlic Mushrooms

Holiday Hustle
I’m struggling. I am struggling with the reality that I am cooking for 16 people on Thursday. Don’t get me wrong I LOVE the fact that my entire family will be there laughing and stuffing themselves to the brink with turkey and mashed potatoes. The actual cooking on the day of isn’t that bad. What wears you out is the run-up to Thanksgiving.

For the past few weeks, I have been thinking about how much turkey we need or how many pecan pies is enough. Spoiler alert: there can never be enough, but I did make the pie crusts and have them happily sitting ready to go in my freezer. I have been digging through cabinets and drawers to see if I have enough napkins that are presentable or at the very least aren’t too stained. The wine glass check was next to see if we have enough. We don’t. Too many have been bounced off our floor. Lastly, finding the space to seat 16 has been a bit of a puzzle but I think we have finally figured it out though we might need radios to talk to the people at the other end of the table.

All of this is to say that my brain is tired.

I could definitely use a nap. But, strangely, I am also looking forward to the cooking. The cooking quiets my mind. It is methodical and somewhat logical. But, this is also a scary time where I can get myself into trouble because I overthink things and decide to add just one more side dish like these Garlic Mushrooms. Even though we have enough to feed an army, I want to make sure there is enough for everyone including the veggie lovers.

Garlic Mushrooms Recipe
Adapted from Lexi’s Clean Kitchen
Yields servings

Our Garlic Mushroom recipe is packed with umami flavor and topped with fresh herbs. It is quick to throw together. Serve these at your next holiday or dinner party and everyone will rave about them! Read more…