Verjus (green juice). Gourmet all the way

For those of you who know me, this is not the kind of green juice that probably pops to mind; full of wheat grass and algae. This unusual culinary delight is the juice of green grapes. Its acidity makes it an ideal and rather interesting alternative to lemon juice or vinegar. For those who avoid vinegar for health reasons, this would be a spectacular addition to the flavor repertoire, and an interesting spin on lemon to flavor dishes. Find out more at www.terrasonoma.com.

I Just came across this unusual product tonight by happy accident. I was running some errands with my son and he had to use the restroom. I took him to the nearest spot I knew (Shelton’s in Healdsburg, which is also one of my favorite natural food stores). There, was a woman demoing what I thought was olive oil. Since I was waiting, not shopping, I started talking to her about her products, which were not olive oils, but VERJUS. I have never heard of it until tonight, but it tasted familiar. I may have had some in fancy French restaurants and not known, but I will recognize it now. My first thought was that I wished I had had some the night before. I made a tomatillo salsa that was very good, but a bit too sweet. This would have been perfect to cut the sweetness. There was also another unusual grape product I had never heard of, but the flavor was also familiar. It was a sweet syrup made from wine grapes called SABA. “Sugar sweetens, but saba flavors”. It is true. I can hardly wait to try cooking with them!!

Goat Korma Curry

Last week, when I was at farmer’s market, I stopped in at the Sonoma County Meat Buying Club’s table. They had goat, which I have never cooked before, so I decided to try it. This is one of the easiest recipes I have made in a while, and it was spectacularly delicious. The meat was tender and sweet, not gamy at all, and the kids loved it too. We ate it with Brown rice. Some nan would have been nice. Good ole Trader Joe’s sells that too. Next time I get goat, I will be sure to remember to buy some nan.

Ingredients:
1.5 lbs stew meat (in this case goat, but lamb or beef would be just fine)
1 jar of Trader Joe’s korma curry simmer sauce
1/3 jar water
1 large onion, diced
5 cloves of garlic, minced
2 TBS ghee (butter or olive oil would work fine)
1 TBS peanut butter
1 tsp soyaki (a trader Joe’s condiment)
1 more small clove of garlic, smashed

Directions:

1. Sautee onion and garlic in 1 TBS of ghee until translucent and soft. Remove from pan and set aside.
2. Add remaining 1 TBS of ghee to pan and brown meat on high heat.
3. Add jar of korma simmer sauce and water. Put onions back in with the meat. cover and simmer on a very low heat for at least an hour. (I left it just barely simmering for 2 1/2 hours – I heard goat was tough)
4. Mix peanut butter, soyaki and small garlic clove together into a paste. Thin it with some of the liquid in the pan so that it is easy to incorporate into the rest of the sauce, then add it back in and stir. – That is it. It is ready to serve!

Kale and White Bean Soup

Kale and White Bean Soup

This soup is very satisfying and nutritional powerhouse. Kale is an excellent source of vitamins, calcium, phytonutrients, and fiber. The beans are a great source of protein and fiber, which help lower cholesterol, stabilize hormones, and promote digestive health. This soup will hold well for up to a week, and freezes marvelously.

Ingredients

•    1 lb dried white beans such as Great Northern, cannellini, or navy
•    2 onions, coarsely chopped
•    2 tablespoons olive oil
•    4 garlic cloves, finely chopped
•    5 cups chicken or vegetable broth or organic bullion w/5 cups water
•    2 qt water
•    **1 (3- by 2-inch) piece Parmigiano-Reggiano rind
•    2 teaspoons salt
•    1/2 teaspoon black pepper
•    1 bay leaf (not California)
•    1 teaspoon finely chopped fresh rosemary
•    **1 lb smoked sausage such as kielbasa (optional), sliced crosswise 1/4 inch thick
•    8 carrots, halved lengthwise and cut crosswise into ½ -inch pieces
•    1 lb kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped

**leave this out for a VEGAN version

Preparation

Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse.

Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, broth, 1 quart water, cheese rind, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans are just tender, about 45 minutes.

While soup is simmering, brown sausage (if using) in batches in a heavy skillet over moderate heat, turning, then transfer to paper towels to drain.

Stir carrots into soup and simmer 5 minutes. Stir in kale, sausage, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with salt and pepper.

Tom Kai Gai

This is the classic Thai chicken coconut milk soup. It is superbly easy to make, and wonderful as a meal or side dish. It is also great for easing a sore throat or beating a cold.

Ingredients
8oz sliced chicken breast
1 C water
1 large can (20 oz) coconut milk
½ -1T tom kai paste
15 thin slices galangal
1 stalk lemon grass
5  Kaffir lime leaves, shredded
1 T palm sugar
3 T fish sauce
3 T lime/lemon juice
chili flakes to taste
Cilantro

Directions
1. Bring water to a boil.
2. Add lemon grass, kaffir lime leaves, galangal, and chicken. Simmer for 7 minutes.
3. Turn down the heat and add the coconut milk.
4. Flavor with lemon juice, sugar, chili flakes, and fish sauce.
5. Serve with cilantro on top

Vegan version:

Ingredients
8oz sliced tofu
1 C water
1 large can (20 oz) coconut milk
½ -1T  tom kai paste
15 thin slices galangal
1 stalk lemon grass
5  Kaffir lime leaves, shredded
1 T palm sugar
3 T lime/lemon juice
chili flakes to taste

Shopping at Asian markets

If you are like me, and love Asian food, then definitely, you should be shopping at Asian markets. If you have never been to one, it will be quite an adventure. There are a myriad of condiments, spices, and seasonings, all sorts of seaweeds, fresh herbs and produce, fermented foods, and fresh and frozen meats and seafood, rarely seen outside of Asian markets. You will find the ingredients that make the difference in how authentic your Asian dishes taste. Also, one of the great benefits is that prices are generally much better than in regular grocery stores.

I should note, when you are choosing brands, read the labels very carefully. It can be hard to find some items without MSG, aspartame, high fructose corn syrup, food coloring, and other things I assume you would like to avoid. It can be done, just have patients and bring your glasses for the small print.

Tom Kai Gai:
Coconut milk (better by far than Trader Joe’s)
Kaffir lime leaves (fresh or frozen)
Lemon grass (fresh)
Galangal (fresh)
Ginger (fresh)
Fish sauce
Tom yum paste

Miso Soup:
Organic red miso
Silken tofu (organic of course)
Wakame seaweed – I like the kind that is in small pieces
Bonito fish flakes

Sushi:
Rolling mat to make sushi rolls
Nori
Organic soy sauce
Seasoned rice vinegar
Wasabi
Pickled ginger
Sesame seeds

Spring Vegetable Soup

This soup is fast, easy, nutritious and delicious – just the way I like it. It is also perfect for this time of year. To make a vegan version, use olive oil and one of the non-dairy cream options. For a Thai spin, use the coconut milk and add some Tom Yum paste, kiffer lime leaves, ginger, and galangal. Oh, and LOTS of red pepper flakes!

INGREDIENTS

•    2 T  butter or olive oil
•    1 pound leeks, chopped
•    1 onion, chopped
•    2 quarts water
•    3 large potatoes, chopped (I leave these out since I am allergic to them)
•    2 large carrots, chopped
•    1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
•    1/3 cup uncooked long-grain brown rice
•    3 teaspoons salt
•    1/2 pound fresh spinach
•    1 cup heavy cream or toffuti soy sour cream or coconut milk.

DIRECTIONS

1. Melt the butter/oil in a large pot over medium heat. Stir in the leeks and onion, and cook until tender.
2. Pour water into the pot. Mix in potatoes, carrots, asparagus, and rice. Season with salt. Bring to a boil, reduce heat, and simmer 20-30 minutes, until vegetables are tender.
3. Stir spinach and cream into the soup mixture, and continue cooking about 5 minutes before serving.