I Just Want To Eat! 9/25/18 I Just Want To Eat! 9/25/18

Recipe: Ratatouille

Ratatouille is a Provencal dish that originated in Nice, in the South of France. Needless to say that this dish became popular after the Disney movie of the same name and it is now not uncommon to see it on menus in New York. Comforting, this is the kind of dish where every family has its own recipe. Some cook the vegetables separately. others together. Even the way the vegetables are cut can differ, some preferring them grossly cut and others, like myself, small. Know that it has to cook for a long time and you will surely get a fantastic smell in your apartment.

You can eat it as a side with chicken for instance, the ratatouille being just warm, or with a nice bread, like you would it a paté.

Here is my recipe that was inspired from childhood memories:

Time: 30 minutes preparation and 3 hours cooking

Ingredients for 6 servings

4 zucchini
1 eggplant
3 peppers (I use yellow peppers for their sweetness)
1/2 cup olive oil
1 table spoon minced garlic or 3 garlic cloves minced
1 table spoon thyme
2 bay leaves
1 tea spoon of salt

Preparation of the vegetables:

Cut the peppers, eggplant and zucchini in small pieces. Note that I always remove the skin from the eggplant when making ratatouille.

Cooking:

In a large pan, put the olive oil, garlic and vegetables: do not worry if the vegetables overflow a bit the pan as they will reduce during the cooking process. Start cooking at medium heat and when you hear it sizzling, lower to low heat.

After an hour, put the thyme, bay leaves and salt. Continue cooking for 2 more hours on low heat.

Ratatouille - after an hour, add the herbs

Bon appétit!

If you like this post, the photos or the blog, please feel free to share it or post a comment! Merci!

I Just Want To Eat! 11/28/16 I Just Want To Eat! 11/28/16

Recipe: miso ramen with braised pork belly or tofu

I love ramen and New York is a perfect city to try different ones, having so many places proposing that delicious Japanese dish. And my favorite moment to eat that soup is now, as I like it hot and was never really impressed by cold versions of it. This recipe requires a bit of work, but it is worth it!

Time to prepare and cook: 5 hours (4 hours for the broth)

Ingredients:

For the braised pork belly (see below for the preparation of the tofu is you prefer vegetarian):

2.5 lb of pork belly
1 table spoon of gochugaru that is red pepper flakes
1 table spoon of coarse salt
1/3 cup of olive oil
1/4 cup rice vinegar
1/4 cup spring roll sauce (sweetness to counterbalance the vinegar)
1/8 cup soy sauce
1/2 cup water
2 tbsp garlic
1 tsp powdered ginger

For the broth:

1.5 lb chicken wings
2 lb pok bones
5 carrots
3 onions
2 large russet potatoes
scallions
salt

For the eggs:

2 eggs
1 table spoon soy sauce
1 table spoon mirin wine

For the soup itself:

Egg noodles (I bought them in Chinatown)
A green cabbage
some seaweed
2 eggs
1 tablespoons of soy sauce
1 tablespoon of Mirin wine
scallions

Step 1: start with the broth as it takes 4 hours to cook

Note: you can also use pork or chicken broth bought at the supermarket, but it will not be as good.

First, put the pork bones and wings in the oven for 40 minutes, at 375 degrees Fahrenheit, with 2 tablespoons of olive oil.

At the same time the meat is cooking, cut the potatoes, carrots, onions and the green tip as well as the very white part of the scallions. As these vegetables will not be eaten, simply wash them: besides the onions, there is no need to peel them and they can be cut in large pieces. Put the bones and the veggies in a large pot, cover with water, add 1/2 tablespoon of salt and cook on medium heat for 4 hours.

Note: you will have enough broth for 8 servings and can freeze whatever you do not use.

Step 2: braise the pork belly

When I received the pork belly I ordered, it was cut into three slabs. So I put each slab 1/2 inch from each other and rubbed them with a mix of salt (1 table spoon), gochugaru (red pepper flakes - 1 table spoon - can be found at H Mart or Amazon) and 1/3 cup of olive oil. Then, I put them into some aluminum foil that I closed, not too tight, but put enough to avoid the juice to leak as the pork, while cooking will release a bit of it.

I then roasted the pork belly for two hours in the oven at 275 degrees Fahrenheit. This slow cooking process will make the meat tender and juicy. If you have a bigger slab of pork belly, cook it longer at a slightly lower temperature. After two hours, you have perfectly cooked pork that you will slice evenly:

Note: do not throw the red juice that has been rendered by the pork belly (fat in fact), we will use it later.

Step 3: prepare the eggs marinated in soy

If there is one component I sure want to make is the egg as I always order an egg when eating ramen. It has to not be fully cooked, with a runny yolk. To obtain such result, I cooked the eggs for 6 minutes exactly, putting them as soon as the water was boiling and then dipping them in a bowl with ice and water so they stop cooking immediately. I then removed the shell.

Then, I used one of the measuring cups I have and dropped 1 tablespoon of mirin wine as well as 4 packets of soy sauce (equivalent to 1 tablespoon). I then put the eggs in the cup and added water to cover them. To keep the eggs immersed in the marinade, I used a spoon as showed below. I then refrigerated the eggs for 2 hours.

Et Voila! A perfectly runny yolk and a nice color on the whites thanks to the marinade (the longer it sits in the refrigerator, the more the whites will change color.

Step 4: prepare the tofu

As Jodi does not like pork belly, I prepared some tofu for her. I used some silky tofu as the firm one is not that great in term of taste, but on the other hand, this is way more fragile and breaks easily. I put some oil in a pan with some garlic and gochugaru (red pepper flakes - 1 tablespoon). As soon as the garlic started to get brown, I added the tofu that I cooked at high heat for approximetely 6 minutes, using a spoon to drench the top with the hot oil, as there was no way I could flip the tofu without creating a mess.

Step 5: finish the pork belly

The last step with the pork belly will be to first fry it in a pan at high heat for 2 minutes on each side. Then, in another pan, put the equivalent of 2 garlic cloves, 1/2 table spoon of ginger and 1/3 cup of vegetable oil. Once the garlic starts to brown, put the pork belly juice set aside previously, 1/8 cup of rice vinegar and 1/8 cup of spring roll sauce. Cook for 25 minutes on medium heat, until the sauce caramelizes and the pork belly gets a bit of a char.

Step 6: strain the broth

After 4 hours, strain the broth; I use a cheese cloth that will make sure I will have a totally clear broth.

Step 8: cook the egg noodles for 2 minutes

I decided not to make the egg noodles but to buy them at a supermarket in Chinatown (cheap: 99 cents!). I used 3 of the noodle stacks, that I put in boiling water for 2 minutes.

Step 9: assemble the ramen

Put 1/2 cup of cabbage, some scallions, corn, noodles and tofu or pork belly in a bowl.

Then, put 2 table spoons of white miso paste in 2 cups of broth and mix thoroughly. Split the mix between the two serving bowls and then add as much broth as necessary in each of them. Cut the eggs in half and put them on top, as well as some seaweed. Et voila: it is ready!

Bon appétit!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

I Just Want To Eat! 2/22/15 I Just Want To Eat! 2/22/15

Recipe: Ramen with pork and chicken broth

If you follow this blog, you probably know that I love ramen, this Japanese noodle soup dish that has been very popular the past few years. There are lots of great places in New York, and the first restaurant where I tried ramen was Momofuku Noodle Bar, one of the places of the famous Chef David Chang. Then, I took few classes at the Institute of Culinary Education (ICE) in New York City, where they taught how to make broths and various dishes with noodles. That is when I decided to try to make my own version, based on what I have eaten so far. Here is what I did:

Time: 5 hours (most of the time is for the broth)

Servings: 2 (the broth itself serves probably 10)

Ingredients:

For the broth:

4 carrots
2 potatoes (I used russet potatoes)
4 celery
3 lb pork bones
1 lb chicken wings (I used wings because I could not find bones and it is then the cheapest alternative)
2 tablespoons of olive oil
3 teaspoons of salt

For the soup:

1 cabbage
A can of sweet corn
6 oz pasta (I bought ramen at Bed Bath and Beyond)
Roasted seaweed (also found at Bed Bath and Beyond)
2.5 oz of enoki mushrooms
5 oz shiitake mushrooms
1 tablespoon of butter
scallions
2 eggs
2 tea spoons of soy sauce

Step 1: preparation of the broth

The preparation of the broth takes most of the time, but only if you decide to make your own. Otherwise, you can use an already made broth.

First, put the pork bones and wings in the oven for 30 minutes, at 375 degrees Fahrenheit, with 2 tablespoons of olive oil.

At the same time the meat is cooking, cut the potatoes, carrots and celery in large cubes.

Once the meat is cooked, put it in a large pot with the vegetables and 16 cups of water. Add the salt. Cook first on high heat and then, when it starts boiling, on low heat for 4 hours.

Once this is done, you need to strain the broth, removing every bit of meat and vegetables. To do so, I use a cheese cloth that will also remove any impurities.

There will definitely be a lot of broth. So, keep 4 cups for the ramen and freeze the rest.

Step 2: assemble the soup

First, cook the enoki and shiitake mushrooms in a pan, with 1 tablespoon of butter for 20 minutes.

Cook the noodles per the instructions. Cut the cabbage (I used approximately 1.5 cup) and the scallions.

Put the cabbage, mushrooms and noodles in the bottom of the serving bowls, then, put the pork belly (see recipe here), half a cup of corn, and the boiled eggs (I boiled them for 7 minutes that was too long...).

Then, add the soy sauce in the 4 cups of broth and pour 2 cups per bowl. Add 2 squares of seaweed and the scallions. Et voilà!

Bon Appétit!

I Just Want To Eat! 11/16/14 I Just Want To Eat! 11/16/14

Recipe: Butternut Squash Ravioli With Taleggio Cream

Check out this recipe to make some delicious butternut squash ravioli with taleggio cream. In this recipe you will learn how to make homemade pasta! Yum!

This is a great recipe if you want to make your own ravioli and, of course, love cheese!

Time: 2 hours (preparation and cooking)

Ingredients for the pasta (15 ravioli approx.):

1 cup of all purpose white flour
1/2 cup of semolina flour
A pinch of salt
4 large eggs

Ingredients for the filling:

18 oz Butternut Squash (cubed)
1 Tablespoon of mascarpone
Black pepper

Ingredients for the cream:

0.25 lb Taleggio
4 oz Mascarpone

Preparation of the filling:

Cook the butternut squash in boiling water until soft. Then put them on a tray with olive oil and roast them for 40 minutes in the oven at 375 degrees Fahrenheit.

Put the roasted butternut squash in a bowl and puree it with a fork. Then add a tablespoon of mascarpone, some black pepper and mix until the cheese is fully integrated with the squash.

Preparation of the ravioli:

First and foremost, you need to make a pasta dough.

Put the flour, semolina and salt on a countertop. Create a well in the center and put 2 eggs. Incorporate the flower into the eggs, making a slow movement clockwise. Once the two eggs are fully incorporated, add a third one and mix. The dough has to be soft and light. If sticky, add more flour.

Note: do not knead too much as you do not want the pasta dough to be too compact.

Cut the dough into a few sizable pieces. To flatten it, I use a Kitchen Aid pasta roller extension that is great, because, with a manual machine, it is easier if you are with somebody else. With the Kitchen Aid, no need. I usually flatten the dough thin, to level 6. Do not forget to put flour on your countertop before laying down the pasta strips, otherwise they will stick to it.

Once I have long stripes of dough, I prepare my ravioli: I cut each strip in the middle, keeping the wider piece in the bottom. I then put a bit of filling in the center, keeping a distance of 1 to 1.5 inches in between. Then, I will put some egg wash all around the filling so the top layer of pasta will stick to the bottom. When covering the ravioli, do not forget to push the air pockets to the side (otherwise, the ravioli may burst during cooking) and to make sure each side is well closed. Then, cut the ravioli with a wheel to obtain a nice shape.

Cook the ravioli in boiling water for about 7 minutes.

Preparation for the cream:

Cut the taleggio in few pieces and put it in a pan with the mascarpone. Cook at medium heat until the cheese is melted and then serve a generous amount onto the ravioli. Et Voilà!

Bon appétit!