The Kosher Gastronome

Livin' the kosher dream

Quick Vegetable Stock/Soup

Hey remember the other day when I made that one pot noodle thingy, and talked about stock, and how I made a really quick stock? No? Well, you can always brush up on your Gastronome by clicking here.

Soup! What could be more boring, ammiright?

Well, yeah, but you know those nights when you come home and you want some hardy vegetable soup, but you’re not sure how in your laziness laden stupor you can pull it off. Well the easiest way is to have vegetable stock on the ready, and to be honest with you, I actually stock up on boxed vegetable stock (stock up on stock…see what I did there??), and will use it to add to dishes, or to even make soup with; Just add a few vegetables, and you have your own fresh soup. Now I know the snarky ones out there are already trying to figure out how to properly eloquate why or how I’m a complete sham and mockery to society at large, but I’m comfortable with that.

All right so weird rant aside, I’m not here to tell you how to open up a box of vegetable stock, and use it for making soup (you sham and mockery what you are)…what I am here to do is to tell you how to make fresh vegetable stock, on a regular weeknight, and still have time to spare to watch Keeping up with the Kardashians.

Now just to clear the air on some definitions, stock vs soup..what’s the difference you ask? Now I’m no culinary linguist, but the working definition that I go with is this: Stock is basically flavored water. So chicken stock (which I’m sure you’ll no doubt remember) is chicken flavored water; Vegetable stock, is, well, vegetable flavored water. Stock has many applications. One of those applications is Soup, which is the name of a dish, in which we’re consuming some sort of liquid, usually combined with either vegetables, or some other food item, that can be eaten out of a bowl, with a spoon. (Another use of stock can be adding it to anything in place of plain water to get the taste of whatever you’re attempting to do. So for example, you can make rice with chicken stock instead of water to add more flavor…this is another good reason to have boxed/canned stock ready to use, to help spice up random dishes…).

Since stock is just flavored water, the “ingredients” for a stock are whatever flavor you want the final result to be, plus water. Then in order for the whole shooting match (it’s a little weird how often I use that term, isn’t it?) to work, we apply heat, which then allows the water (which is the solvent) to draw out flavor molecules (the solute) to form a solution. The higher the temperature the more readily the solute will dissolve into the solvent, and the faster you have stock. So for all intents and purposes, the hotter the water the faster you’ll have stock. (One problem with this is when making chicken stock, there are some bad flavor molecules that will only dissolve once the temperature reaches over 200ish, so while you can boil a chicken stock, and have it quicker, it’s generally not recommended because of the bad flavors that come with it…however, I’ve done it, and while I haven’t done a blind taste test, it’s a little hard to notice the difference…but more on that another time)…

Anyway, back to vegetable stock, with vegetables, there’s really no concern of harsh flavors associated with higher temperatures, so all you need to do for vegetable stock is cook the heck out of the vegetables, until they’ve given all they can to the water, strain the liquid, and you have yourself vegetable stock.

So traditional vegetable stock is made by dumping a whole bunch of whatever vegetables you want into a pot, covering with water, adding spices, and cooking it until you’ve deemed it ready, and that can usually take up to an hour or so. Now, we’ve discussed increasing the temperature in order to make the stock faster, but there’s another way to make it faster. If you decrease the particle size, then you’re increasing the surface area (ie there’s more of the solvent in contact with the solution), which will decrease the amount of time the water will need to do it’s thing.

I know this all sounds scientific-y, but it’s just common sense. Think of it this way, it takes longer to dissolve one of those sugar cube in hot water, than it does for regular sugar to dissolve, because of the amount of area that’s exposed to the hot water is less in the large cube, than in the regular sugar. Make sense?

Anyway, really short story long, what I’m trying to say is if you take your vegetables, puree them in the food processor until they’re what’s technically called a mush, add your water, spices, and what not, bring it to a boil, it will cook and be done in like 20 minutes (I actually don’t remember how long it took, but I think it was around that). Then all you need to do is strain the mush out, and now you have your quick vegetable stock.

Of course you can use this to make the one pot dish I posted the other day, or you can try what I did here. I decided to cube up some tofu, and since the food processor was out, I took some random pasta I had, and whizzed it for a little, so I can get pieces of different size pasta in my soup. Cooked the pasta, tofu, and vegetable stock, and I think some soy sauce, for about 10 minutes together, and there you have it, a quick soup. As you’ll notice in the picture all the way on the top, I topped with some sriracha, and headed off to watch Keeping up with the Kardashians.

Another one pot noodle thingamabob…plus a link up

Quite a catchy title there, I know. Anyway remember way back in the day when I used to post regularly? And one of those awesome posts was about the one pot noodle dishes that was all the rage a few months back? Oh you don’t? Well fear not, relive the experience by clicking here, but don’t forget to come back for some even more awesomeness. So much awesome, its awesome.

Anyway, moving right along, so this month’s link-up Kosher Connection, is all about comfort food. Well just what is comfort food? Well I guess its food that comforts you, duh…but what’s that? Well I don’t know, but who cares, let’s eat.

So ever since I posted that one pot linguine recipe I was talking about earlier, a few people have told me they really liked it, which is always nice to hear. And to be honest, I’ve made a few different iterations of the same dish, but this one stood out, namely because I actually remembered what I put in to it, and more importantly, I had some quasi usable pictures.

It all starts with stock. Vegetable stock to be precise, but not just any vegetable stock, a really quick vegetable stock; like 20 minutes quick. How, you wonder? Well, you’re going to have wait on that one…that post is coming up…eventually…maybe. Who am I kidding…more like don’t get your hopes up.

So anyway, you’ve got vegetable stock, which makes everything better (by they way, you can obviously use plain ole` water, if for some odd reason you don’t have stock handy), now it’s all a matter of throwing a few vegetables and some cheese together.

For this dish, I sauteed cauliflower, then added my noodles (orichetta), spinach (raw), ricotta cheese, parmesan cheese, and salt and pepper. I added the stock, and let it all cook down.

While the stock was cooking, I took some feta cheese, and mushed it (which is the precise culinary term) with some chopped parsley.

Once the pasta was cooked through, and the stock was cooked out, I topped the whole shooting match with the feta-parsley awesomeness, and obviously some more parmesan, and then proceeded to be comforted.

Wow that was quick…I know you’re sad that that’s all, but if you have any questions type away in the comments below, and as always, click on the funny frog man under this paragraph to see what people who actually know how to blog are doing.

Meatballs…oh and, buckle up because this is gonna be a long post

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Howdy fellow internet peoples. 3 months…it’s been about 3 months since I’ve last posted, and while it’s been pretty hectic, I know that you have been waiting with bated breath for me, and I would like to let you know I’m still alive. Well, over the last few few months, I had some time to think about this blog and where it’s headed (and no, I’m not stopping, just keep on reading). You see, when I started writing my thoughts on this here website, I wasn’t really sure where it would take me. Heck, I’m still not sure, but there are a few things that I’ve realized along the way.  So here goes.

I’m a “food blogger” there, I said it. Some might even call me a “foodie.” But, I’m really not. Sure I really enjoy food, and I happen to write about it also, but ultimately what I view what I “do” is I enjoy taking the time to understand the food I make and eat. I know that sounds lame-azoid, but it’s true. You see I think that when it comes to “foodies” (it pains me to write them words) there are really two flavors. There are those that enjoy the “pizzazz” and flashiness of a given food. These types of people are more interested in stuff like presentation of food, artistic renderings of food, and the such. Then there are people that enjoy the inner working, the background, and the ancillary stuff. These individuals are more into how things work, and possibly the history behind a given dish or food. Now obviously a person is not exclusively one and not the other, but I think you can usually associate more with one than the other.

That being said, I think I’m more of the second type. I like understanding food. You might be asking yourself…what exactly does this have to do with meatballs? And um, how much longer, because you see, I got this thing…So kind of in a round about way, I made meatballs over the second days of Sukkos, and it made me think about this whole blog thing that I do. Lemme splain. You see people know I like food, and I’m always talking to people about food, and I really like doing that, but inevitably people ask me what I made, and I feel like (and I can be way off on this one) they’re thinking all right, let’s see what the “foodie” did…And I kind of found myself embarrassed to say “meatballs,” as if, “meatballs? That’s it? where’s the pizzazz? What made it different from run-of-the-mill meatballs that everyone else made…nothing?…boring…”

Am I talking Greek here? Does anyone else know what I’m talking about?

Anyway, it made me think. Like I said earlier, I don’t “do” the whole pizzazz thing, that’s not really my food modus operandi. I like understanding what I’m doing, why I’m doing it, and expounding on that understanding.  I like to write, and I like to discuss food, especially when it comes to ideas about food, explaining how things work, and that sort of stuff. But, what I’ve come to realize is that by writing a food blog and being a “foodie,” over time I’ve kind of strayed away from that mindset. Lately, I’ve felt the pressure of having to conform to what a food blog is supposed to do..namely – supply recipes so people can make food, and go on with their lives. But, I’m not about that…so basically what I’m trying to say is that I’m going to try and change things up…I’m going to try and go back to what I think defines me as a “food blogger” a little better. So from a practical standpoint, I might have less practical “recipes” (oh by the way, did I ever tell you that I hate the institution that are “recipes”??…that’s for another time…), but I will hopefully have more ideas, and more sharing of what I try to do. And as always, I like discussing food…so please feel free to comment, feel free to give me your 2 cents, it makes me feel special.

Anyway, let’s move on to the meatballs, finally.

These were hands down the best meatballs I’ve ever made, and most likely ever eaten…and -gaspI didn’t even follow a recipe! Would you believe it?? How you might ask? Well it comes down to understanding techniques, and how and why they apply.

First thing I did was grind my own meat. Grinding your own meat makes worlds of a difference (yeah I’m that guy) from store bought ground meat. You obviously need a meat grinder (around $40 if you have a kitchen aid, you can even do it in a food processor if you own one, but I don’t pasken shaylos about the fleishig status), but it also requires patience, and know-how.  The main thing is – Keep everything as cold as possible. This prevents the fat in the meat from melting too soon, and pretty much clogging up the grinder. You also don’t want to go too fast in the meat grinder, and you’re going to need to nudge the meat every once in a while, but not be too forceful. I’ve done it around 6 times now, and it took me at least 3 times to really get the hang of it.

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I cut up the meat (which by the way, was some left over boneless short ribs thanks to my mom) into roughly 1″ pieces, and placed in the freezer,

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and then went to work on the spices/aromatics, so I could grind them all together.

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For the spices, I started by toasting dry whole cumin, black peppercorn, fennel, brown mustard seeds, and whole dried Japones chilies. Toasting it at this point, allows some of the essential oils to start developing more flavor. It only takes about 3 minutes, and doesn’t even dirty the pot.

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Once they were done, I put them in to a spice grinder along with three dried shiitake mushrooms, and ground it up to a fine powder. I’ll get to why I added the mushrooms in a second, but before that, let’s focus on the aromatics.

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On low heat, I sauteed shallots, garlic, and tomato paste, until everything was nice and translucent, like 5 minutes. The shallots and garlic lend flavor, and you want to do it on low so they don’t burn. The tomato paste lends a deep “umami” flavor that’s heightened by toasting it also.

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Umami is this word that gets thrown around a lot, but not really something well understood. For all intents and purposes, umami is really kind of like depth of flavor. Things that are “umami” are really intense, but not in a burnt type of way. Think of meaty stuff, or mushrooms. They’re “heavier” and more intense of a flavor. Now I know that’s a really crappy way of describing it, because at it’s core it is really a different taste, but the real beauty of the taste is that it deepens flavors. A perfect example is MSG, aka monosodium glutamate. Studies have shown that MSG is harmless, and in fact present in many common place foods we eat (tomatoes, mushrooms…) and what MSG really does, is hold food particles longer on your tongue, so you taste it more. (Now, I’m definitely not an expert in anything, and to be honest I’m not 100% sure if what I said was accurate, but that’s my understanding, if you know something I said was wrong, lemme know).

Anyway, recently more work has been done on glutamates (ala monosodium glutamate), and using it in cooking, and without getting too into it, it’s been shown that there are really two different parts to cooking umami stuff, there are the afformentioned glutamates, and something else called nucleotides, and they both work synergistically (whoa, big word…it means they work together). The glutamates in our dish come from the tomato paste, and the dried shiitake mushrooms are a great source for nucleotides. So what does that mean practically speaking? Well, both of these things work together to give us a deeper more umami oomph of flavor to our final product. And more flavor=happier patrons=more compliments=you feeling better about yourself=happier life…you can’t argue with math…it’s really quite simple.

After the spices and dried mushrooms were ground to a fine powder with my old coffee grinder (which by the way, I know most people don’t have a dedicated spice grinder, but that goes in that same category of “you can really taste the difference” and if you can you should definitely give it a try), and then added it to the aromatics to “bloom” which is yet another way for the essential oils to develop flavor in the presence of fat, and low heat.

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Once that was finished, I added it to the meat and then tossed it all together, and then sent through the meat grinder. To the ground meat, I added some salt and panko bread crumbs. By the way, if you ever were in this situation, and you wanted to see how everything tastes, you can take a little of the meat mixture, and cook it up, and taste it now to see if it needs any tweaks.

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Once the meat was ready, I formed medium sized meatballs, and placed them on an aluminum foil lined baking sheet, and placed into my preheated 425 degree oven, for about 30 minutes, rotating once.

While the meatballs were doing their jig, I started on the sauce.

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I happened to have a pot of stock going on the burner, so I took about 1-1.5 cups of the chicken stock, placed over medium heat, and added some ketchup, brown sugar, habanero sauce, and I think mustard. I let that cook for a little, and when the meatballs were ready, I placed in the sauce, and simmered for about another 20 minutes or so.

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I served this over some basmati rice, and in my lamest of opinions, it was actually purdy dern tasty.

All right, so that’s that, I’m not going to post a recipe because I’m a bad ass bruh…but in all seriousness, as always, do you want to know more of what I did because I didn’t really do such a great job explaining? Do you want to know how I cooked the rice (hint: that may or may not be a future post…)? Or do you just want to tell me I’m a huge dolt??? Let’s shmooze.

Bobby’s Apple Cake

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We’re up for another round of The Kosher Connection Link up thingamabob, and with Rosh Hashana right around the corner, this months theme is apples. So ever since I was a little kid I can remember my grandmother making this thing we all called apple cake. For some reason, I never really questioned the idea of how this became known as “apple cake,” as you’ll soon see. Well this apple cake really was always made for Sukkos, and my grandmother had this special sheet pan that she used for it, in fact I think it’s the only thing she made in the pan. Anyway, suffice it to say that it was awesome. It would sit behind my kitchen table, half covered in aluminum foil, but really anyone who passed it, for some reason, had this innate need to just even out the edges. You know – a little slice off the edge to make sure the edge was even…all in the name of science. Last year I decided it was time for me to try and make this “cake.”

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The reason I call this a “cake” is because it’s really more like a pie than a cake. There’s whole apples, mixed with spices, sandwiched between two enriched doughs. Sounds like a pie to me, but for some reason, it’s always been known as apple cake in our house

So last year I ventured out to make it, and got the recipe from my grandmother through my sister in law, which means my grandmother probably left something out, so we wouldn’t make it as well as she does. (I once asked my grandmother for her recipe for meatballs, and she pretty much just told me to throw a can of tomato sauce in a pot with the formed meatballs…after I did that with unwavering faith, and the meatballs were terrible, I asked her, and she was like “well what about the ketchup, sugar, and more water? Of course you have to put that in also!”)  Getting a recipe from my grandmother is like playing broken telephone with some one speaks broken english and can’t hear that well. It’s not always easy. Here’s what I ended up with:

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First thing is to make the dough. I said it was with enriched dough, and by that I mean there’s added fat. In general, you can categorize doughs as just plain old flour, water, yeast, and salt; or you can enrich said dough with different types of fats. This enrichment, obviously effects the taste, but it also preserves the dough, and effects the texture of the dough. You can see the difference when you compare homemade bread (without any added fats), and homemade kokosh, or cinnamon buns. There’s an inherent richness to the dough, but the dough will also be fluffier, and actually last longer. (I say homemade dough, as opposed to store bought dough, because all store bought bread will have different preservatives in it…it’s not natural for a loaf of bread to last more than 3 days). There’s also eggs in the form of yolks, which also add richness, along with color, and other properties that I’m not in the mood of getting in to (read: I’m not really sure, and not in the mood of doing the research).

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Allright, let’s get some margarine a-melting. About 1 pound of fat, which is 4 sticks of margarine/butter. Once the melted margarine is cool, whisk in the eggs. Set aside, and work on the rest of the dough. Add the flour and sugar, and whisk together, and combine remaining sugar, yeast, and tepid water, and whisk to combine. Add yeast mixture and fatty fat fat mixture to the flour, and using the paddle attachment (or a wooden spoon) to mix until it just comes together, and then switch to a dough hook, and knead until it pulls away from the bowl, and a tacky, but not sticky dough forms. Allow that dough to rest in the fridge over night (or up to 3 days).

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On the day you’re ready to make your apple cake, allow the dough to come to room temperature for at least an hour. While the dough is coming to terms with it’s surrounding, make the filling. My grandmaw’s recipe calls for 10 apples, 1/2 cup of sugar, cinnamon, vanilla, and lemon juice. You shred the apples, and wring out any excess liquid, and then mix everything together. DSC_3641

You then roll out half the dough, put it on bottom of the sheet pan, place the apple mixture in (leaving about a half inch around the borders) cover with other dough, and crimp the whole thing shut. Brush some egg over top, and let it bake until golden brown and delicious.

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So I actually made this last year for Sukkos, and luckily was able to dig through the archives of all the food I take pictures of (it’s a lot…like, I take pictures of everything, and then I’m too self conscience to post anything about it…but I’ll just save that last part for the couch…aaaanyway…), and if I could critique it, I would say, I would treat this “cake” more like a pie, and would definitely add some sort of thickening agent; flour, corn starch, potato starch, tapioca, whatever. Also, I would consider mixing the apples with sugar, allowing it macerate, and then taking the liquid, and cooking it down and adding that concentrated apple flavor back in. Those are the modifications I’ll probably do this year.

As usual, click on the funny frog looking guy right below this paragraph to see what actual talented people did.

Bobby’s Apple Cake

I know that when I made this last year, I ended up with two whole apple cakes, but I can’t remember if that was because I doubled the recipe. So if you see that there’s a lot of dough, then instead of using half to line the sheet pan, use 1/4…knowwhatimsaying?

Ingredients:

For the Dough:

  • 5 cups flour
  • 1 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 2 teaspoons yeast
  • 1/2 cup tepid water
  • 4 sticks margarine
  • 4 yolks
  • 1 whole egg

For the Apple filling:

  • 10 apples (I like to use a mixture of yellow, green, and another apple, to get a good mix of texture and flavor out of the apples), shredded
  • 1/2 cup sugar
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons corn starch
  • 1/4 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 egg

Directions:

For the Dough:

  1. Combine flour, and 1/2 cup sugar in a bowl, and whisk to combine. Combine the vanilla extract, remaining 1/2 cup sugar, yeast, and water in a bowl, and stir to combine until frothy.
  2. Melt the margarine, and when cool, add the yolks and egg, and whisk to combine.
  3. Add the flour mixture, the yeast mixture, and margarine mixture to bowl of a mixer, and with the paddle attachment, mix until everything is combined. Switch to the dough hook, and knead on medium-low until dough pulls away from the sides of the bowl.
  4. Place dough in an oiled container, cover, and place in the refrigerator over night and up to 3 nights
  5. On the day of baking, allow the dough to come to room temperature for at least an hour before handling.

For the filling:

  1. To shred apples, peel and core the apples, and run through food processor’s shredding blade.
  2. Combine apples, sugar, and lemon juice, and let sit over colander set in a bowl for at least 30 minutes.
  3. Take reserved apple juice, and set in a pan over medium-high heat and reduce liquid until syrupy.
  4. Add syrup back to apple-sugar mixture, along with corn starch, cinnamon, and vanilla extract, and mix to combine.
  1. Divide dough in half, and roll out half the dough, and spread on baking sheet lined with aluminum foil.
  2. Spread apple mixture over bottom half of dough, leaving a 1/2 inch space around the borders
  3. Roll out other half, and cover everything cinching it all closed.
  4. Whisk remaining egg, and brush over dough
  5. Bake in preheated 350 degree oven until golden brown and delicious (I can’t remember how long it took, but if I had to guess, it was probably 30 minutes? I dunno, let your nose decide)
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