ginger world soup

We adapted an earlier recipe into what you see below, and while it can literally include anything you'd like, this version was so good we wanted to capture it so we could make it again.

Ham, Mushroom and Ginger Soup

1 package dried mushrooms (we used maitake, but anything should work)
4 cups nearly boiling water
1 onion, diced
3 links hot italian sausage
3 links sweet italian sausage
A 1-inch piece of fresh ginger, peeled and diced finely
3 tbsp soy sauce
1 teaspoon sugar
1 teaspoon corn starch
6 cups homemade ham broth
1 cup diced ham
1/2 package sliced shittake mushrooms
1 bunch of bok choy, cut into bite-sized pieces
sichuan pepper
2 tbsp olive oil
1 tsp sesame oil
sesame seeds

Bring the 4 cups of water nearly to a boil. Soak the dried mushrooms in the boiled water for 20-30 minutes.

While the mushrooms are soaking, mix the soy, sugar, salt and corn starch in a large bowl. Make sure there are no corn starch lumps. Add the ham, shittakes and ginger to the bowl, toss to coat with the marinade, and set aside.

Heat the olive oil and sesame oil in a stockpot. Dice the onion and add to the oil. Add sichuan pepper to taste. Cook until the onions have softened but not browned. Remove the sausage meat from the casing and add to the pot. Heat until cooked through.

When the mushrooms have softened, remove from the water (saving the soaking liquid) and slice thin. Add the mushrooms into the bowl with the ham and ginger. Pour the soaking water though a fine-meshed sieve lined with a paper towel back into the cooking pot.

Put the ham and mushroom mixture, and the 6 cups of ham broth into the pot and bring to a boil. Add chopped bok choy. Lower the heat to a simmer and cook gently for 15 minutes. Sprinkle with sesame seeds and serve hot. 

new thanksgiving favorite

We spend Thanksgiving as often with friends as we do with family and one of the best parts are the new foods we encounter from other people's family traditions. I could eat nothing but this and stuffing for T-day and be perfectly happy.

1 20 oz can crushed pineapple with juice
1/4 cup of sugar
1 packet unflavored gelatin
1/4 cup cold water
3 tbsp cherry juice
3 tbsp maraschino cherries, finely chopped (or substitute 1 pkg frozen strawberries)
1 8 oz package cream cheese, softened
1 - 2 cups of cool whip

Heat the pineapple with sugar and stir to dissolve the sugar. Meanwhile, soften gelatin in 1/4 cup cold water. Add the gelatin to the pineapple mixture and let mixture cool. Mash cream cheese with a fork, then add the cherries and cherry juice. Mix with the pineapple and chill until slightly thickened. Defrost the Cool Whip and blend into the pineapple-cheese mixture. Pour into mold or glass bowl and chill until set.

Try not to eat all of it in one sitting.

go go bulgogi

I've never had bulgogi, but after watching Korean Food Made Simple this was all I wanted to make. I couldn't find the recipe online, so I've guessed at the amounts needed. Can't wait to try this.

1 to 1 1/2 lb thinly sliced sirloin steak. Freeze for 45 minutes to be able to cut across the grain thinly.
2-3 tbsp white sugar
⅓ cup of soy sauce
1 tbsp sesame oil
3 cloves of garlic, minced
1 knob of ginger, minced
2 tbsp toasted sesame seeds

1 tbsp olive oil

1 onion, halved and sliced
crimini mushrooms, halved
2 carrots thinly sliced into strips
2 green onions including the white parts sliced into small pieces

Mix sliced beef with sugar to tenderize. Let rest for 30 minutes.

Marinade: Mix together soy sauce, sesame oil, roasted sesame seeds, ginger, garlic and olive oil. Shake off and squeeze excess sugar water from beef and add beef to the marinade and stir to coat. Let marinate for 30 minutes to overnight.

Add sliced onions to hot pan. Don't brown, just soften. Add crimini mushrooms and carrot strips. Keep pan on low until vegetables are slightly softened. Add beef and cook through. Add a little water to pick up browned bits from the bottom of the pan to make a bit of gravy.

To serve, top with sliced scallions and sesame seeds.