I've been laying low so far this year, regrouping and reflecting and considering my path for the New Year. I wanted to share these photos from my trips in the fall and to alert you to my new resolution of a weekly photo blast. I want to share more of my thoughts on here especially in this political climate. I want to get back in touch with my activist roots and remind you all that I am a feminist, I am a cook and I refuse to wither and stand by idly in these dark times. I appreciate you following along in whatever capacity.
Sending Peace & Love,
Whole Grain Mustard
yields 1.5 cups of mustard
¼ cup brown mustard seeds
¼ cup yellow mustard seeds
½ cup white wine (I used sauvignon blanc)
1 teaspoon kosher salt
Place mustard seeds in a quart container. Stir in 1/2 cup cold water and the wine. Cover and let stand overnight.
Purée mustard with a vita-mix or other powerful mixer, add salt and shallot until you reach the desired consistency. Transfer to an airtight container and can if desired.
Cranberry Chocolate Pecan Tart
Adapted from the Alternative Baker
1/2 cup cocoa powder
1/2 cup almond flour
1/2 cup sweet white rice flour
2 tablespoons tapioca flour
1/4 cup granulated sugar
1/4 plus 1/8 tsp. salt
5 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled
1 tsp. vanilla extract
1 cup raw pecan halves
2 tablespoons sweet white rice flour
1/4 cup plus 2 tablespoons packed dark brown sugar
1/4 tsp. salt
2 large eggs
1/4 cup maple syrup
1 tsp. vanilla extract
4 tablespoons unsalted butter, melted
1/2 cup roughly chopped dark chocolate
1 cup fresh cranberries, halved
Prepare the tart dough. Position a rack in the center of your oven and pre-heat it to 375 degrees. Place a 9-inch round tart pan with a removable bottom on a rimmed baking sheet and set it aside.
In the bowl of your stand mixer with the paddle attachment, mix together the cocoa powder, almond flour, rice flour, tapioca flour, sugar and salt until well combined. Scatter the butter pieces over the top and drizzle with the vanilla extract. Then turn your mixer to medium-low and run it until the dough comes together in clumps and the butter is worked through, about 3-5 minutes.
Dump the crumbs into your tart pan and use your hands to press the dough evenly into the pan, starting with the sides and then moving to the bottom, keeping the edges square. The dough will be about 1/4-inch thick. Prick the bottom of the dough all over with the tines of a fork. Then transfer the pan to your freezer to chill the dough until firm, about 15-30 minutes.
Once chilled, transfer the pan to your pre-heated oven and bake until the crust is firm to the touch, about 18-22 minutes. Remove the pan the from the oven and while the crust is still hot, use the back of a spoon to press down firmly but gently on the bottom and sides of the crust to help it hold together. Set aside.
Prepare the filling. Lower your oven temperature to 325 degrees and position a rack in the lower third of the oven.
Spread the pecans out onto a small rimmed baking sheet and toast them in your pre-heated oven until fragrant, about 10-12 minutes. Remove the pecans from the oven and set them aside to cool. Once cool enough to handle, use your fingers to break the pecan halves up into smaller pieces.
In a large bowl, whisk together the rice flour, brown sugar and salt. Add the eggs and whisk until smooth. Then whisk in the maple syrup and vanilla extract, being careful not to over work the filling. Whisk in the melted butter. Fold in the toasted pecans.
Sprinkle the chopped chocolate over the bottom of your prepared crust. Top with the cranberry halves. Then pour the filling over top, distributing it evenly. Transfer the tart to your pre-heated oven and bake until the sides are gently puffed and the center is still slightly wobbly, about 20-30 minutes.
Remove the tart from the oven and let it cool completely on a wire rack before slicing and serving.
The tart is best when enjoyed the day of baking. Leftovers can be stored in an airtight container in your refrigerator for 3-4 days.
Blackstrap Molasses Cake
12 tablespoons unsalted butter, cut into chunks
1 1/2 cups blackstrap molasses
3/4 cup brown sugar
1/3 cup white sugar
3 1/4 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking soda
2 teaspoons ground ginger and fresh ginger
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 eggs, beaten
1 1/2 cups milk
Heat the oven to 350°F. Lightly butter or grease a 10-inch cake pan (I used a 9 by 13 sheet pan). Place the chunks of butter in a 2-quart saucepan set over medium heat. Pour in the molasses and whisk in the brown sugar and white sugar. Whisk as the butter melts. When the butter has melted and is completely liquid, and the sugar has dissolved and is no longer grainy, give it a final stir and turn off the heat. Set the pan aside to cool.
Use a clean dry whisk to combine the flour, salt, baking soda, ginger, and cinnamon in a large bowl.
Whisk the vanilla, eggs, and milk into the saucepan with the molasses and melted butter. When it is completely combined, pour this liquid slowly into the bowl of dry ingredients. Whisk thoroughly to combine, making sure there are no lumps!
Pour the thick batter into the prepared pan. Bake at 350°F for 45 to 50 minutes or until a tester inserted in the center of the cake comes out clean. Let cool for 20 or 30 minutes, then run a thin, flexible knife around the inside of the pan to help the cakes edges release.
12 corn tortillas
2 cups refried beans
24 small red potatoes, quartered* and roasted
1 dozen eggs scrambled with or without cheese
Roast potatoes in a 400-degree oven for roughly 40 minutes with olive oil, salt and pepper and any other desired seasonings. In a skillet with butter or oil heat tortillas till golden. Heat up beans and keep warm. Scramble eggs to desired texture. Set up taco bar and enjoy!
Salsa, Cilantro, Hot Sauce, Shredded Cheese, Sour Cream, Avocado, Sausage
Where have I gone, dear reader? I seem to have disappeared the last few months, but here I am again! Back to fill you in with a few photos, some recipes, and whatever words I can piece together.
As you probably guessed, I've been busy. I've driven over 20,000 miles, ping-ponging along the eastern seaboard chasing my passion for food, nature, and love.
For the last six months, I have been putting in sixty hours a week with the back of house warriors of Bolete Restaurant in Bethlehem, Pennsylvania. Between that and trying to take care of myself, there simply hasn't been time for anything else.
In my hibernation last winter I decided that it was time for me to concentrate on cooking as much as possible and applied for the James Beard Foundation's Women in Culinary Leadership Grant. To my great fortune, I was placed with the endlessly talented Chef Lee Chizmar.
Chef Lee is an inspiring mentor with an amazing palate and a wealth of information when it comes to the kitchen (and feminism, I happily learned). He has a way of effortlessly bestowing his knowledge on those around him and leads his kitchen with grace. I am forever grateful for my time at Bolete and their sister restaurant, Mister Lee's Noodles. The wealth of knowledge I gained in my short time in these kitchens has forever changed me as a cook and my perspective on the culture of brick and mortar restaurants.
In my time in those kitchens, I was often left to ponder my original intention with Eclectik Domestic. I know that I am passionate about food, music, community, farming, and photography. I want to help inspire our culture to reconnect with the importance of long-term sustainable food producing ecosystems and distribution models. It is my hope to facilitate connections within our evolving community by bringing people together at events to celebrate the bounty of this magnificent world.
Over the last few years, I've been attempting to build a life around these passions. I've devoted myself to hospitality in any way I could find, and it has been quite a journey. I have followed my hunger, and it has taken to places I could have never dreamed.
I now have been grappling with a major divide in my passion for hospitality. I want to be two places at once. I want to cook the food and serve it. And if you really want to get complicated, I'd also like to grow it, oh and travel the world at the same time if possible. My dreams have always been eclectic, hence my moniker.
So what does this mean for Eclectik Domestic, dear reader?
I'm too exhausted to know. Long hours in a windowless kitchen have fried my brain, and I need some rest.
In the next few weeks, I will come back to myself and reevaluate. I am returning to events with more intention for what I'd like to share with my community and what my values are. I hope to catch you at one of them this winter and to fill your belly with honest and delicious food.
Thank you for following the journey, it means more to me than you will ever know.
The Eclectik Domestic
The eighth annual Caravan Music Festival came and went this August and it was a true culinary marvel. Chef Pat Boyer and I collaborated on the festival's kitchen this year and it was an extraordinary community event. Last year Chef Pat finally brought down the kitchen from the family cabin on top of the hill and engineered a kitchen in the quarry next to the stage. This allowed the kitchen become a part of the festival in a more outright way and allowed festival goers to contribute to the food program.
3/4 cup warm water
2 1/4 teaspoons active dry yeast
2 cups, plus more for dusting, all-purpose flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil
Pour 3/4 cup of warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
In another bowl, Mix flour, sugar and salt together. Then brush a large bowl lightly with olive oil. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. Knead dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in a bowl to coat with oil. Cover bowl with a clean towel or plastic wrap and let the dough rise in warm draft-free area until doubled in volume, about 1 hour. Punch down dough.
1 Head Roasted Garlic
3-5 Halved Apricots
1 cup fresh Ricotta
1/2 Red Onions
Roll out dough on a greased 9* 13 sheet pan, starting in the center of dough, working outward toward edges but not rolling over them. In layers add garlic, apricots, ricotta and red onion. Pour olive oil atop. Bake at 450 until golden, about 10 minutes.
Caravan Hot Cakes
1190 grams flour
298 grams sugar
42 grams baking powder
5 egg whites
300 grams melted butter
Mix together dry ingredients. Melt butter. Stir together eggs and melted butter. On a hot griddle, pour out about 1/2 cup of batter. Flip when small bubbles appear. Cook till golden.
1/2 cup sugar
3 tablespoons balsamic
In a medium bowl, add all ingredients. Stir together and allow to sit for 5 minutes. Once juices are flowing, pour atop hot cakes.
Apple Cider Cake
2 cups sugar
1-1/2 cups butter, softened
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup apple cider
1 teaspoon vanilla extract
Preheat oven to 325F. In a large bowl, cream butter and sugars until fluffy. Add eggs one at a time. Combine all dry ingredients and add to butter mixture. Add cider and vanilla and mix until combined. On a parchment paper lined sheet pan (13*9), pour dough in center and making sure it is even. Bake at 325 for about an hour or until firm. Allow to cool and cut cakes to desired size. Serve with caramel or vanilla ice cream!
3 cups flour
2 tablespoons baking powder
1/2 teaspoon salt
1/2 teaspoon sugar
1 1/2 stick (3/4 cup) cold butter, cut into 8 pieces
1 1/4 cup buttermilk
red pepper/chili powder to taste
In a bowl add flour, baking powder, and salt. Knead or in a food processor, add butter until a crumbly mixture forms. Add buttermilk and seasoning. Roll or press dough into 1-2 inch balls and bake at 375 degrees for 15 minutes or until golden. Makes about 20 biscuits.
*I used butter for this batch but animal lard can be substituted in equal parts.
It is difficult to believe how much can happen in just a couple of weeks. Sorry if I left you hanging dear reader (you're the reason why I take the time to update this thing right?).
This winter I started plotting the season ahead. For those of you keeping score at home, I have remained in the state of Pennsylvania for the summer. Though I still have debilitating wanderlust, I am now focusing on my passion for cooking and have found the opportunity to apprentice at a restaurant tucked away in the Lehigh Valley.
The modest 200 year old stagecoach inn is home to Bolete Restaurant; the blood, sweat, and tears of the Erin Shea and Lee Chizmar, a dynamic couple, producing one of the finest dining experiences in the region. I have been appointed to apprentice with Chef Lee as a part of the James Beard Women in Culinary Leadership Initiative, where I will be working with Chef for 6 months.
I first discovered Bolete 3 years ago while on tour with Outstanding in the Field and I was excited to return to my home state. The dinner was held at Blooming Glen Farm and Chef was preparing fresh mozzarella for the first course and planning to pull the curds minutes before plating... for 200+ people. Our crew was prepared for a delayed and chaotic start to the dinner.
When I saw Lee directing his crew, I was in awe of his composure, his tact and his ability to thoughtfully communicate his vision to his crew. He plated the first course effortlessly, and our crew was taken aback. I knew then he was both a great Chef and teacher.
I am wholeheartedly passionate about cooking and bringing people together to celebrate food. I have a deep and intimate understanding of food and have spent my life learning as much as possible about the culinary arts. Professionally I have always found myself working in the front of house while longing to work in the back of house, but I had never found the right opportunity to do so. However, through self-education and entrepreneurship I have begun to build myself a basis in the back of house. At my own events I both manage the front of house and lead the back of house, but I know that I have much more to learn in my craft. This grant is the opportunity to discipline my skills by working professionally in an inspired kitchen.
I was ushered back into the food scene of Philadelphia at the start of spring and reconnected with many of my old friends in the city of brotherly love. I was asked to curate the Demo Kitchen at The Philly Farm and Food Fest (PF3) and was excited to put together a dynamic schedule of Philadelphia's premier movers and shakers to educate the public.
It was important to me to bring together an eclectic mix of chefs, butchers, farmers, mycologist, fermentors and apiarists in an attempt to represent an entire food system.
The weeks leading up to the festival were packed with meetings with chefs and farmers planning their demonstrations, which lead me all over the city and the countryside. I was particularly excited to work with Bryan Mayer and Andrew Wood of Russet for their Whole Lamb Butchery demonstration. Before the fest we went out to Wyebrook Farm in Honey Brook, Pennsylvania and slaughtered the first lamb of the season under the expertise of Bryan and Andrew. It was an honor to watch them work with such skill, and they were sure to educate the entire team during the process. Bryan performed a highly efficient and mindful slaughter, exemplifying the methodology I aspire to in all of my butchering projects.
Bryan wanted his demonstration at fest to be both educational and personal. He wanted to give reference to the animal, showing that it was once a living creature that was raised with care in idilic conditions. Andrew taught us about preparing the blood with vinegar for sausage making. He walked us through the organs and demonstrated that you could actually re-inflate the lungs after they were removed from the cavity. I had never seen an animal so expertly broken down and came out of the slaughter with a greater understanding and appreciation of the art of butchery. This is the drive guiding my journey: facilitating the propagation of this sacred knowledge to make the sacrifice of an animal worthwhile not only as a means for consumption but as a way of reconnecting on deeper level with the circle of life.
During the Whole Pig Butchery demonstration lead by Heather Thomason of Kensington Quarters and Brooks Miller of North Mountain Pastures, three vegan protesters started yelling in front of them. Shocked, I scrambled to tell these protesters that this wasn't the right fight, Brooks' pigs were the real deal, I had been to the farm, these pigs were loved and raised in the most humane way possible. Single-mindedly ignoring my pleas, they continued to yell. Dumbfounded, I saw a man and his family standing behind the protesters continuing to watch the demo. I then realized, there were more people there wanting to learn about butchering than the three vegans who were protesting against it. I motioned to the audience to rush the stage and displace the protesters, they dashed to the front and then stood, continuing to watch Heather and Brooks' work.
I understood why those vegans were there; industrial farming practices are a disgrace to our society. It is my hope that the animals that we sacrificed for the demonstrations at the Philly Farm and Food Fest were for a purpose, not just for human consumption but for educating the public. We need to shatter the absent referent surround meat; we must acknowledge that the meat we eat was once a living animal and that we should be honest with ourselves about the conditions in which was raised. It is my mission to promote the dismantling of a food system that is unconcerned with the unspeakable cruelty suffered by animals in the service of our addiction to a profligacy of cheap meat.
Pennsylvania Rye Berry Salad
1 cup rye berries
4 cups water
3 carrots, julienned
1 bunch ramps, sliced
1/2 cup walnuts, toasted & chopped
1/2 cup mushrooms, sautéed
1/4 cup apple cider vinegar
1/2 cup olive oil
1 tablespoon mustard
1 tablespoon honey
red pepper, salt & pepper, to taste
In a medium pot or a rice cooker, add rye berries and water. Bring to a boil, once boiling, cover and cook on low heat for 40 minutes. Checking every 15 minutes for firmness and water evaporation. Remove from heat and prepare salad.
In a small jar, mix together cider vinegar, olive oil, mustard, honey, red pepper, salt, and pepper.
Combine, carrots, ramps, mushrooms and walnuts. Toss in salad dressing. Add to prepared rye berries. Mix till combined.
5 stalks rhubarb, sliced
1 cup sugar
In a small pot over medium heat, add rhubarb, sugar and lemon. Cook for 5 minutes until rhubarb is shredded. Allow to cool. Serve along side cheese.
1 lb stinging nettles
1 lb dandelion greens
1 bunch garlic grass/chives
1/2 cup mint leaves
1/4 cup lemon juice
1 bulb fennel, chopped
1 cup cauliflower florets, chopped
4 cloves of garlic, minced
4 cups chicken stock
salt and pepper, red pepper flake, to taste
In a medium stock pot, over medium heat bring 4 cups water to a boil with salt. Add garlic grass, dandelion green and nettles. Add onions, fennel and cook for 5-10 minutes. Add garlic, and cauliflower. Cook for 5 more minutes. Add chicken stock and bring to a boil. Remove from heat. Add mint and lemon juice. Blend with a blender until smooth. Season with salt, pepper and red pepper flake to taste.
Buttermilk Grapefruit Cake
3 cups cake flour*
4 tsp baking powder
1/2 tsp salt
1 cup butter
2 cups sugar
1 cup milk
1 tsp vanilla extract
4 grapefruits, peeled
Make sure your eggs and butter are at room temperature. Preheat oven to 350 degree. On a large cookie sheet, lay out parchment paper and grease with butter.
Measure out all ingredients. Separate eggs.
In a large bowl sift together flour, baking powder and salt. In a separate bowl, cream butter and sugar. Fold in egg yolks and in thirds add flour mixture while slowly adding milk. Add vanilla. Beat egg whites until they form glossy peaks and fold in. Pour batter onto pan.
Bake for 25 minutes, rotating racks in oven around the 10 minute mark. Remove from oven and let cool. Run knife around sides of sheet pan. When completely cool, gently cut out desired cake size. I did 9 inches. Transfer the cake to desired serving plate lined with parchment paper.
1 cup sugar
1/4 pound unsalted butter at room temperature
1/2 cup lemon juice(reserved from zested lemons )
salt, to taste
Zest 4 lemons. Combine with sugar. Cream butter and lemon sugar and add 1 egg at a time. Add lemon juice and salt.
Pour mixture in a small sauce pan and cook over low heat until thickened, stiring constantly until reached around 170 degrees. Remove from heat and pour through a sieve. Cool in fridge.
4 cups heavy whipping cream
1 tbsp vanilla extract
In a large mason jar. Add one cup of cream of time and shake until whipped. *You can also use an electric mixer.
Set 1st cake layer on pan and smooth out a dollop of lemon curd. Lay out a ring of grapefruit and repeat. Ice the outside of the cake with whipped cream.
*Lets be real, who has cake flour lying around? To substitute simply take all purpose flour and for every cup replace 2 tbsp with corn starch. Be sure to sift the mixture thoroughly (1 cup all purpose flour - 2 tbsp replaced + 2 tbsp corn starch, sifted 3 times over)
Spring Pea Salad
2 quarts spring peas
1 bunches mint
1 cup goat cheese, crumbled
slice radishes and peas. mince mint and chives. In a large bowl, stir everything together.
1/4 cup mustard
1/4 cup apple cider vinegar
1/2 cup olive oil
2 tablespoons honey
1 tablespoon red pepper flake
2 cloves garlic, minced
salt & pepper to taste
In a small jar, mix together all ingredients. pour atop salad.
The snow finally came to the Northeast this January. The pandemonium of the expectant snowfall provided a near-hysteria around the tristate area, as weathermen chanted-up a historic snowstorm.
I, fate would have it, had an event planned for the Saturday when we were expected to see the worst of the storm. My friend Graham Miller of the Bridge Cafe and I had been prepping for our event, Full Moon Pho, all week and had our glorious stock and supplies waiting for the full moon to emerge on Saturday. We waited it out as long as we could, holding onto the hope that the weatherman would prove to be over-forecasting, downgrade the storm and allow us to get on with the show. Thursday night the prediction had become greater than previous projections and we were forced to reschedule, bitterly, for the next week.
Saturday morning I awoke to a sight I had not seen for almost 20 years. I could barely see out my windows as the wind had covered them with a velvety snow that had begun the night before and did not quit for another 24 hours.
I was transported back to the great blizzard of 1996 when I awoke as a giddy six-year-old to the mystical snow that blanketed the earth and trapped us in our home for almost a week.
We watched the snow fall as we kept warm in our house and watched snow drifts blow about the property. The earth was brilliantly white, and heavy globs of snow fell from the dull grey sky, showing no sign of letting up.
At midnight, I looked out into the field and saw the moonlight glow atop of the snow. I quickly put on my snowsuit, ran outside, and fainted into the knee-deep snowbank. There is no greater joy than falling into the snow and having it cradle you gently; it always makes me laugh with pure satisfaction. At that moment, as I gazed up at the magnificent full moon above, I was truly happy the storm had interrupted my plans and forced me to hibernate and enjoy the majesty of a full moon snow.
I will never forget when Bobolink Dairy moved into town.
It was Christmas 2010 and my brother, and I we're home in Upper Black Eddy from Philadelphia, where I had been dutifully studying the artisan cheese movement. When we went into the kitchen looking to raid our parents' pantry, we found a hunk of cheese sitting on the counter.
A family friend had dropped it off earlier that day as a Christmas present.
A pungent smell had perfumed our kitchen. The inconspicuous cheese immediately piqued my interest.
"That cheese smells rank" laughed my brother.
We had been taught from a young age not to judge food by its smell and decided to have a taste.'Jean Louis' a raw cow's milk cheese from Milford, New Jersey, the label read.
We hacked into the cheese and devoured the creamy goodness. An earthy, mushroomy spice washed over my mouth, 'Milford?' I thought.
The sleepy river town wasn't exactly known for artisan cheese. This cheese was reminiscent of a robust French-style cheese like Époisses. Who were these people? Where had they come from? We needed to be friends immediately.
Fast forward six years and I am happy to call Jonathan and Nina White good friends. Bobolink quietly moved into our neck of the Delaware River, but their cheeses and breads scream for attention. Their wood-fired hearth produces hearty and rustic breads like Roasted Garlic Duckfat Ciabatta or Medieval Rye Levain with Kalamata Olives. Bobolink exclusively uses regionally grown organic grains. Their passion for natural fermentation and old world techniques leads to extraordinarily tasty results.
Jonathan & Nina love their cows which is seen through dedication to providing them with a stellar quality of life. They know that happy cows produce the best cheeses and go to extensive lengths to protect their herd, land, and values.
Over the years, Jonathan and Nina have been highly supportive of all my culinary endeavors. They have donated more product to me than any farm I have ever worked with and are always happy to participate in events.
I met up with Jonathan after the blizzard to take stock of his herd. We drove the tractor out to deliver hay to the cows one brisk morning and Jonathan glowed like a proud father as he gazed out at his cows. As we enjoyed watching the cows prance through the deep snow to gather round the hay, he pointed out many of them to me by name, telling me their age, describing their personality and medical histories.
When I came back to the east coast with my Pho recipe, I was excited to use Bobolink’s steak & beef bones in my stock as I knew their quality was unrivaled. I had beefed up my Pho recipe out in California, using bones from a nearby Ranch. When Graham and I merged our recipes, his stock included chicken feet in addition to beef bones. I had also read that in Vietnam, they frequently incorporated pork into their stocks. When I was at Bobolink earlier that week, Jonathan told me he had an abundance of pig heads We decided to run with it and used the heads in our stock as well.
Serves about 8
2 large onions, split
1 large knob ginger, split
5 pounds good beef bones, chicken feet or pork bones
4 cinnamon sticks
6 tablespoons coriander
6 tablespoons fennel seed
5 whole star anise
6 cardamom pods
4 oz salt, to taste
6 oz sugar, to taste
1/4 cup fish sauce
Preheat oven to 425 degrees. On a sheet pan laid with parchment paper, lay out bones in a single layer. Bake for 15 minutes or until golden brown. On another sheet pan, char onions and ginger, until almost black. In a large stock pot add bones, onions and ginger. Cover completely with water, plus a little more and bring to a boil. Meanwhile, toast spices until fragrant, wrap in butter muslin & knot. Add to stock pot. In the first hour while bones come to a boil, remove any foam that rises to the top. Add salt, sugar, fish sauce and allow to simmer for 3 to 6 hours tasting frequently. Adjust seasoning to taste.
fresh Banh Pho, flat rice noodles*
1-3 pound lean beef (london broil, eye round), sliced thin**
1 bunch cilantro
1 bunch scallion, sliced into discs
Handful pickled yellow onions
1 jalapeño, sliced thin
1 cup mung beans
1 bunch Thai basil
2 limes, cut into wedges
Hoison & Sriracha
In a pot of boiling water (about 6 cups), cook noodles for about 30 seconds, tasting for firmness. Place in large bowl. Atop noodles, place raw thinly sliced beef, cilantro, scallion, onion and pour piping hot broth. Serve aside jalapeños, mung beans, Thai basil, limes, hoision and sriracha.
*ingredients should only be rice, water & salt
**to make cutting thin slices easier, firm up the beef by placing it in the freezer for 15 minutes
Cheese Curds with Spicy Maple Mayo
2 quarts vegetable/corn oil
1/4 cup milk
1 cup all purpose flour
3/4 cup beer
1/2 teaspoon salt
2 pounds cheese curds
salt, to taste
In a large cast iron skillet, heat the oil to 375 degrees. If you don't have a thermometer, cut a ring of an onion, place it in the oil as it is heating up and once the onion begins to turn golden, your oil is ready for frying.
In the meantime, prepare the batter. In a medium mixing bowl, stir together milk, flour, beer, salt and eggs until it forms a thin batter. Separate curds and cover in batter. Shake off excess batter and deep fry the curds until golden brown, about 2 minutes. Be sure to keep the curds moving so they dont stick together. Once golden brown, remove from pan and place on a plate with a paper towel and sprinkle with salt.
Spicy Maple Mayo
1 cup greek yogurt
1/4 cup maple syrup
2 tablespoons sriracha, to taste
salt and pepper
In a small bowl, mix together yogurt, maple syrup and sriracha. Season to taste. Serve with curds.