stock | Pamela Toman

Ginger Soba Noodles

Delicious broth and flavored breadcrumbs.

This recipe is a fair amount of work and only serves 4 as a light meal as written, so doubling is worthwhile. We stretch it even further with marinated tofu dominoes, red cabbage, roasted broccoli, boy choy, soft egg, and/or peppery greens.

Prepare the chili oil first:

Ingredients	Step
2 T olive oil	Heat in a skillet over medium until quite hot but not smoking.
¼ t. sweet paprika ¼ t. smoked paprika 1½ t. red pepper flakes (optional)	Place in small heatproof bowl. Pour hot oil on top. Set aside to infuse.

And then prepare delicious crunchy gingery breadcrumbs:

Ingredients	Step
2 T. olive oil	Heat in the same skillet until hot.
2 inches ginger, finely chopped 1 shallot, finely chopped	Add ginger and shallot to the hot oil. Cook, stirring often, until starting to brown.
¼ c. panko ¼ t. salt	Add to hot oil. Cook 4-6 more minutes, stirring often, until nicely toasted. Transfer to bowl and set aside.

And then prepare a delightfully tangy broth:

Ingredients	Step
2¼ c. broth 4 inches ginger, roughly chopped 1 shallot, roughly chopped 1 small head of garlic, halved crosswise ¾ c. water 1 t. salt	Bring to simmer in medium lidded saucepan, then cover and cook for 25 minutes.
	Drain through a sieve set over a bowl, discarding solids.
strained broth 1¼ c. hot water	Return to saucepan and keep warm until ready to serve.

And finally prepare the noodles:

Ingredients	Step
7-9 oz. soba noodles	Boil according to package instructions, drain then run under cold water. Return to saucepan.
2 T. lime juice 2 T. soy sauce ⅓ c. cilantro, roughly chopped	Toss noodles with seasoning.

Source: Yotam Ottolenghi (NYT Cooking)

Sweet and Tangy Braised Chickpeas

Hearty and delicious. Serve with bread or cornbread, and/or over egg noodles, mashed potatoes, or polenta/grits.

Cheap Worcestershire sauce is often vegetarian (check the label for anchovies).

In this recipe, I like to use the Better than Bouillon paste because it can make arbitrarily volumes of stock, and because the water can enter the pan already hot from being boiled in the kettle.

Don't include too many cruciferous vegetables or tomato paste.

Ingredients	Step
	Preheat oven to 350 degrees.
4 T olive oil 1 medium onion, sliced	Heat oil in a large, deep cast iron skillet with oven-safe lid, then saute onion.
4 garlic cloves, thinly sliced	Add garlic.
~3 c. chopped vegetables in ¼-½" chunks (e.g., carrot, celery, fennel, winter squash, parsnip, white or sweet potato, cabbage, cauliflower) ½ t. salt ⅛ t. red pepper flakes black pepper to taste	Saute vegetables. Season.
4 T. tomato paste (half a can) 1 T. brown sugar	Add and cook until well-incorporated.
3 c. vegetable stock ⅓ c. red wine vinegar or sherry vinegar 2 t. Worcestershire or soy sauce 3 cups chickpeas (1 cup from dry, or 2 rinsed cans) 1 bay leaf	Bring to simmer, then cover tightly with lid and transfer to oven.
possibly: 1 c. vegetable stock	Braise for 60 minutes, then check and add 1 c. additional broth if necessary. Braise for another 30 minutes (for 90 minutes in total).
	Discard bay leaf and season to taste before serving.

Source: Deb Perelman (Smitten Kitchen)

Pasta Salad

Jess brought this delicious pasta salad to us early in the summer. It reminds me of one that Luke would make, whose recipe I seem to have lost, and given when the recipe first appeared, it may well be exactly the same recipe. The fresh basil and feta make the salad.

Ingredients	Step
¼ c. red wine vinegar ½ c. olive oil juice of 1 lemon 1 t. honey salt pepper	Blitz into an emulsified vinaigrette.
6 c. broth 1 lb. orzo	Bring broth to boil. Add orzo, reduce heat, cover partially, cook until al dente, then drain. Move to large bowl and toss frequently to cool.
2 c. grape tomatoes, halved 7 oz. feta, cubed 1 c. basil, chopped 1 c. green onion, chopped	Mix in, then add vinaigrette. Let stand a few hours before serving.
½ c. slivered almonds, toasted	Add at time of serving. Serve at room temperature.

Source: Giada De Laurentiis in Bon Appétit (April 2006)

Egg Drop Miso Soup

The easiest meal in the world. Packs a boatload of delicious nutrition in 10 minutes of prep.

This gave me the most dreadful stomach ache with soy-based miso, but the chickpea miso works great.

Ingredients	Step
1 qt. stock	Heat the stock in a saucepan, bringing it to a boil.
3 eggs	Blend together in a separate dish.
¼ c. miso	Measure the miso into a separate dish. Retrieve a bit of the heated stock, and loosen the miso into a dissolvable texture.
	While stirring the boiling stock, slowly pour a thin thread of the egg mixture into the stock. Once it's all in, let the egg cook for a minute. Then stir in the loosened miso.
chives or green onions	Cut with scissors atop the soup bowls to add a bit more flavor and garnish.

Based on: Aveline Kushi, via South River Miso

Baked Risotto with Greens

An easy and delicious way to serve greens.

Violife parmesan is acceptable, but dairy parmesan is better. I often split the meal in half before the last "saucy" step to target both diets.

First enjoyed with Tom and Tobi.

Ingredients	Step
	Preheat oven to 375 degrees.
1 small onion, diced olive oil	In a cast iron skillet with a lid, saute onion until softened.
1 small garlic clove minced 1 heaping c. Arborio rice	Add garlic and stir until fragrant (about 1 minute), then stir in rice. Season with salt and pepper, and fry rice until lightly toasted (about 2 minutes).
4 oz. kale leaves, as bite-sized pieces salt and pepper	Add. Stir until wilted.
quart of no-chicken broth	Add broth. Bring to a boil over high heat.
	Cover and bake until liquid is almost all absorbed and rice is tender, about 20 minutes.
4 oz. spinach (chopped) 1 c. frozen peas, thawed --or-- asparagus, sliced 1 T. lemon juice	Stir in. (Don't add too much lemon -- we're not making lemon risotto!)
¾ c. parmesan 3 T. butter	Add. Stir until well blended and saucy.

Source: Kay Chun (NYT Cooking)

Pamela Toman

Tag: stock

Ginger Soba Noodles

Sweet and Tangy Braised Chickpeas

Pasta Salad

Egg Drop Miso Soup

Baked Risotto with Greens

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