Ramen Girl (for Monica and Kara)

I've been on a major ramen kick lately. Homemade ramen, not the 29 cent kind out of the package though almost as easy to make. It started last month after I reluctantly missed Japanese ramen class for reasons I can't exactly remember. I can remember the disappointment I felt about missing the class followed by a steadfast mission to find a good recipe and try homemade ramen on my own.

My recipe research left me dizzy. I learned that there are countless techniques that are considered traditional in the ramen world and that no two recipes are the same. So, I have familiarized myself with the basics -- Chinese style wheat noodles in a meat based broth flavored with soy and miso and add "toppings" to my liking.

To truly make Japanese ramen from scratch would require hours of reducing pork bones and water down to a succulent broth (tonkotsu), and delicately manipulating flour and water to form tiny, crimped ribbons of noodles. I am not intimidated by this process, however, I find myself wanting ramen when I want ramen. This timely compromise is satisfying and lovely. And it's on the table in a flash!

Miso Ramen
Recipe adapted from Steamy Kitchen

Makes 2 generous servings.

Noodles
1 package dry Chinese style ramen noodles
1/2 teaspoon sesame oil

Toppings
2 eggs
1/2 cup canned sweet corn 
1/2 cup Kimchi
2 tablespoons chopped green onions
1 sheet nori torn into small pieces 

Broth

4 cups organic chicken stock

2 cups water
1/2 bunch kale, ribs removed and chopped

3 tablespoons white miso

1 tablespoon soy sauce

Directions

Place the whole eggs in a medium pot and fill with water to cover eggs by 1 inch. Turn the heat to high and boil for 6 minutes (eggs will be soft boiled). Use a slotted spoon to remove the eggs and peel the egg under cold running water. Return the same pot of water to a boil. Add the ramen noodles and cook according to package instructions. Drain and rinse with cold water to stop the cooking. Toss cooked noodles with sesame oil. Divide the noodles, hardboiled eggs, corn, and kimchi among 2 large serving bowls.

In a large pot, add the stock, water, and soy sauce. Bring to a boil over high heat. Add kale and simmer for 7 minutes. Remove from the heat and stir in the miso. Ladle soup into each bowl. Top each bowl with green onions and a nori pieces.

I use homemade kimchi that adds wonderful flavor and spice to the ramen. If using store bought, you may want to add a few drops of chili oil for an extra bite!

Thank you Monica and Kara for requesting this recipe and encouraging me to write. I miss you girls like crazy.

ENJOY!

They belong here

It's not that I've given up, I'm just not keeping up. I am, however, cooking a lot and taking a lot of pictures. 

And they belong here...

Happy Birthday, Jaia. Thank you for making me a believer again.

South 14th St.

I'm sitting alone in my dining room sipping ginger-berry Kombucha from a fancy wine glass. I figure I would use it one last time before I wrap it in bubble wrap and delicately place it in the box with it's nine - scratch that, - seven remaining siblings. I'm writing about this because I'm cherishing the moment. You know, like 'they' tell you to do in moments like these. Tonight is the last night I will spend alone in my dining room sipping anything out of this wine glass. It's the last time I will cook in this kitchen and likely the last time I will write on this blog while living in Nashville. Tomorrow everything will be packed, and by Monday everything will be gone...

For dinner I made quinoa with roasted veggies. A typical home alone meal for me to make. Inspired by a dish we serve at work, I added a cinnamon stick to the quinoa while it simmered. It's amazing how much flavor it adds without tasting too cinnamon-y. I then roasted cauliflower, zucchini, mushrooms and red bell peppers -- tossed in olive oil, salt and pepper, for 25 minutes in a 425 degree oven. I piled the gorgeous veggie melody over a bowl of nutty quinoa and finished it with a dollop of Greek yogurt.

I recommend trying this at home!

Home

I'm home in Nashville after spending a few days in Atlanta with my lovely friend, Kara.
I don't want to give away too much about our trip because we plan on co-blogging about the details of our fabulous, foodie adventure very soon. Until then, I thought I would catch you up on the happenings of my life inside and outside of the kitchen.

A lot of major decisions have been made since the last time I was here almost three months ago (!!!).

A visit home to Santa Cruz in August helped to confirm in my mind what my heart has been telling me ever since my dad has been sick -- it's time to go home.

I don't feel the need to explain why I am leaving Nashville, however, I do feel the need to explain why leaving is going to be so hard...

I'm going miss my house. It is more than a house, it is my home. It is warm and charming and full of character. The fire engine red paint on the bathroom walls and the washer and dryer in the kitchen are a few of my favorites on a long list of fantastic funkiness.

I'm going to miss the city skyline. I see it everyday and it reminds me that there is a great big world out there just waiting for me to explore it. There is so much that I am going to miss about Nashville, but nothing I am going to miss more than my friends. I have met some truly marvelous people. People whom I can't imagine getting through these past few months without. People whom I am going to make sign an "I promise to visit you in California" contract before we say goodbye.

I'm going to miss Monday Night Supper Club. Two of which have passed during my absence from here.

'Food-on-a-stick' claimed August's theme, hosted by Leslee and John. I wanted to take advantage of summer's bounty and use tomatoes and basil. Aiming to make something less predictable than Caprese salad on a stick, I used mozzarella stuffed ravioli -- boiled then lightly fried in butter to add texture, and crunchy, garlicy homemade croutons. I alternated the ravioli and croutons on a wooden skewer with plump cherry tomatoes and sweet basil and drizzled with them olive oil and balsamic vinegar. Supper clubbers said they tasted like Italy on a stick. 

In honor of Rosh Hashana and her husband's heritage, Kara -- and Amos via Skype, hosted 'Jewish Food' in September. Kara's braised brisket and homemade Challah bread paired perfectly with my Holishkes (stuffed cabbage rolls). Mike's potato latkes were surperb -- crisp on the outside, moist and soft in the center. I had one with sour cream and a second with apple sauce.

It was quite a feast, delicious and educational as we all learned and shared the history behind our respective dishes. The conversation was flowing along with the wine. Before long we had nicknamed the evening "Monday Night Supper Club Presents: World Religion".

I didn't realize it at the time, but that was my last supper club. I hope the party goes on without me. :( 

Today is...

...this album on repeat. Thanks to a new friend for swooning over his presence while he dined at my place of work and to an old friend for sharing his music with me.

Today is feeling blue and yucky and almost canceling our supper club. The same supper club that I created and was so enthusiastic about sharing with you in my last post -- by the way, the fried chicken was fantastic!

Today is pulling it together and showing up at "Monday Night Supper Club Presents: Italian Night". Rum cake in one hand and a Pyrex exploding with pipping hot, mozzarella stuffed, sausage meatballs covered in pesto-y tomato sauce in the other.

Today is donning a huge fake smile.

Today is that fake smile becoming very real as I absorbed joy oozing from my friends while we enjoyed amazing food and fellowship at the same supper club I almost canceled on.

Today is looking forward to tomorrow :)

As promised

First of all.

Hi.

I haven't been here in quite a while. I've been very busy working, enrolling in culinary school (YAY!!!), and starting a supper club. I know, poor me, right? Culinary school and supper clubs do not sound like much of a burden, but to be honest I am a feeling a little anxious. Work is demanding and jumping through out-of-state-enrollment hoops is challenging. But really, it's the fried chicken I am serving for dinner tomorrow night that is interrupting my beauty sleep.

I have had the honor of meeting some pretty stove savvy folks and I am thrilled they are going to humor me by joining my supper club. I have offered to host our first dinner together. As hostess, I am responsible for coming up with a culinary theme as well as providing the main dish. Considering I just moved to Tennessee,  I chose 'The South' as inspiration for our menu. And what is more southern than fried chicken?! After announcing the theme and my entree to the crew, I fear my decision may have been a little too ambitious. Besides a few egg rolls this one time -- which I can't entirely take sole credit for, I have yet to add deep-frying to my repertoire.

Between consulting with Chef John, researching recipes, and watching countless Youtube videos on proper techniques for frying chicken, I think I have finally come up with a game plan for tomorrow. As I write this, six fryer birds are resting in buttermilk in my fridge and a gallon of peanut oil is waiting patiently on my counter top. My own spice blend has been concocted and is ready to moderately coat each piece of chicken under a healthy dredge in all-purpose flour-- this prevents the paprika from burning in the hot oil (thanks Alton Brown).
I am hoping to get some sleep tonight...

 ...Dara called the other day wondering if I have been cooking lately, and if so, why I hadn't been sharing it here on my blog.  Of course I have been cooking. I cook every single day. Whether it be breakfast before a long brunch shift at work or a simple, quiet meal in the evening just for myself. I don't often think of sharing it here because I figure it's kind of silly. Then she told me that she looks forward to my posts and feels connected with me through reading about my adventures in living and cooking in my new city. I guess I didn't realize that this blog means something to them too. So, for Dara, and the rest of my friends and family who actually read this, I promise to keep you 'posted' more often. :)

Tonight, keeping in mind that tomorrow night's menu is featuring calorie laden Southern Fried Chicken, I wanted to keep it light. I did what I normally do when cooking dinner for myself. I take inventory of my pantry and fridge and then swing by the Farmer's market to pick up a few fresh veggies to embellish my dish.

Quinoa, bread crumbs, parmesan (the ghetto kind in a plastic jar with the bright green lid), and red chili flakes graced a shelf in my pantry. At the market, I picked up some yellow summer squash and Swiss chard. It being the middle of June in the middle of Tennessee, my options for fresh produce were fairly limited-- at least compared to my Santa Cruz, California standards. My veggie depression passed though, and I created this lovely meal.

Quinoa and Swiss Chard Stuffed Summer Squash with Parmesan Bread Crumbs

My original recipe.

Ingredients

• 3 large yellow summer squash
• 3 cloves garlic
• 1 medium white onion
• 3 tablespoons olive oil
• 1/2 bunch Swiss Chard
• 1 1/2 cups cooked quinoa
• 1 cup bread crumbs
• 1/2 cup Parmesan cheese divided
• salt, pepper and red chili flakes to taste

Directions

• Cut squash in half lengthwise and scrape out seeds and pulp from each squash half, leaving a large cavity for stuffing. Set seeds and pulp aside.
• Brush each squash half with olive oil and bake at 350º F for 15 minutes to soften. 
• Warm 2 Tbsp. oil in a large skillet over medium-high heat. 
• Add onions and garlic, cook, stirring often, until softened, about 3 minutes. 
• Add the remaining squash and chopped Swiss Chard to the mixture. 
• Saute until the chard is wilted, 3-5 minutes. 
• Season with salt, pepper and red chili flakes.  
• Remove from heat and add 1 1/2 cups cooked quinoa and 1/4 cup Parmesan cheese.
• Remove squash from oven let cool enough to handle. 
• Heat oven to 400°F. Place equal amounts of filling in each squash half, piling it high in center. Mix bread crumbs with Parmesan, then sprinkle mixture over squash and drizzle with 1 Tbsp. olive oil. Bake until golden brown on top, about 15 minutes.

Serves 3 as an entree or 6 as a side dish.

P.S. Wish me luck with the fried chicken!!!

LOVE