Soba Enlightenment: Be Lucky!

Be careful what you wish for! Mamie finally got back to me and with more information than a novice soba eater can digest. After a few e-mail exchanges, I distilled the wealth of enlightenment down to a practical amount of information that will help to put you on the road to ‘all things soba’. Like any kitchen knowledge (or knowledge in general), it’s nice to build things up by degrees. When you are ready to make soba noodles from scratch, let me know. Mamie gave me the skinny (recipe) and I’ll be glad to share it with you when you’re inhabited by your inner culinary samurai. In the mean time, here’s some useful (and some fun) information.

Mamie tells me that Soba and Japanese culture cannot be separated. Soba is eaten for good luck, eaten on December 31 just before the New Year (also for good luck) and that the long lasting noodle symbolizes good luck (detecting a trend?), long lasting happiness and long life. This is serious stuff!

Soba can be eaten hot or cold. Hot means soup, and we can do that later. When it’s eaten cold, you want dipping sauce. Apparently the recipe I gave you is not Japanese (don’t tell me I didn’t warn you!). Mamie gave me a recipe for Dashi (a broth made with seaweed and dried tuna flakes…which may sound unappealing but is actually delicious) and we can also get to that later. What you need to know now, is that you can buy instant concentrated dashi at a supermarket that carries Japanese supplies. Simply dilute the concentrate with water and serve with some chopped scallions, wasabi (beautiful green Japanese horseradish) and some shredded seaweed (if you are going totally authentic).

Mamie recommends that you buy either dried or frozen soba noodles. Apparently the fresh stuff can be “very good or terrible”(that’s a direct quote). Generally soba is grey-brownish. The green noodles that are in this photo and the previous soba entry are made with green tea.

Click here for Mamie’s website, Japanese Cooking Studio. When you visit, check out the links about Japanese dining etiquette, how to hold chopsticks and a few recipes as well.

Thanks Mamie...I’m feeling lucky already!

Strawberries! Hey Sylvia!

Who knew? Blink and they’re all grown-up. Well, almost. The white strawberries still have to ripen, but imagine my surprise when yesterday I went out to check on the ‘Lower Forty’ (as in forty feet) and there they were!

The next phase of this berry drama at The Gowanus Botanical Garden involves beating the birds, squirrels and other varmints to the harvest. I must be a hard case, because although this patch has been producing strawberries for about eight years, I never cease to be amazed and delighted by the discovery of ready to eat fruit that’s as fresh as it can possibly be.

Good things to know? Strawberries are chock full of vitamin C and flavonoids. Flavonoids are considered to fight cancers.

If you don’t have a ‘Lower Forty’ (as in feet or otherwise), try to find a farmer’s market or roadside stand and get them as freshly picked as you can. Look for fully firm, glossy, bright red berries. Check the bottom of the container to make sure that there aren’t any moldy ones hiding from view. Just before serving, wash in cool water (no soaking please).

Now, this is where Sylvia’s culinary expertise comes in. Hey Sylvia! Think you could make us some whipped cream?

Sugar Snaps: Vegetable Candy

What? Have I gone mad? Nope. I’m not talking about eating sugar. What I am talking about are Sugar Snap Peas. Sugar Snaps become available in late spring (and to be honest, I wrote this blog entry a month ago, so great was my anticipation), choose unblemished firm bright fat beautiful amazingly green pods.

You can blanch them (and we’ve talked about that… see ‘Snack for a Samurai’… if you do blanch, make it a quick one) or you can wash them and eat them just as they are. If there was ever a vegetable that yearned for a makeover as candy, this would be it. Sugar Snaps are seriously sweet, crunchy and delicious.

Not content to leave well enough alone? Here’s a recipe for Sugar Snap Peas with Mint Leaves that I came across (don't tell anyone) in a Martha Stewart book.

Lightly blanch 1 pound of peas, drain and chill in a bowl of ice water. Drain again. In a large bowl, toss with 1/2 cup of fresh mint leaves and 2 Tablespoons of the dressing recipe that follows. Fresh, seasonal and holding a promise that summer is just around the corner, this salad (that will serve 4) is also a ‘snap’ to make!

Combine in a medium bowl:

1/4 cup fresh orange juice
1/4 cup fresh lemon juice
a dash of kosher salt and a few grinds of pepper

Whisk in:

2 Tablespoons of olive oil
2 Tablespoons of canola oil

This vinaigrette will keep (tightly covered) for about 2 days in the fridge.

Enjoy!

Soba Now, Mamie Later

What do I know about Soba? Not a whole lot, but after I speak to Mamie, I'll be back with more information. Mamie is from Japan and expert in all things Soba. She is sure to deliver some Soba Enlightenment soon.

Why can’t I wait to speak with Mamie? Because when Sylvia was home last week, we made a very quick and delicious lunch of soba noodles with dipping sauce. The weather is warming up and this seems like excellent information to have under any apron belt.

Start by making the dipping sauce. The flavors can get acquainted with one another while you cook the noodles.

I’m sure there are a million variations (and this is a good place to get creative on your own), but here’s what Sylvia and I made (from Epicurious) and it was a hit.

In a bowl combine:

• 8 Tablespoons of Light Soy Sauce
• 1 1/2 teaspoons of Toasted Sesame Oil
• 2 Tablespoons of water
• 1/3 cup of chopped scallions (long skinny green onions- cut off and discard the rooty end and a bit of the top first)
• 4 Tablespoons of pickled ginger, drained

Now for the noodles. Cooking soba is practically identical to cooking pasta. You can review Pasta For Beginners if you're feeling rusty. The biggest difference between what we did last December and what we are doing now is that these noodles will be eaten cold. You should probably skip the extra salt in the water as well (that is unless Mamie says otherwise. I’ll get back to you on this one. In the meantime, there will be plenty of salty-ness in the dipping sauce).

Cook the soba according to the directions on the packet. This means in boiling water for about 6 minutes. Have a large bowl of ice water waiting. When the soba is done ( test a strand to see if it still has a little bite and is not mushy and over cooked) drain, and immediately put the cooked soba into the bowl of waiting ice water. Let it cool completely and drain again (remember your colander?).

Lunch (or snack) time! Here’s a nice little demonstration on YouTube . Basically, your expertly cooked cold noodles (I have every confidence in you) visit the sauce as they travel from plate to dipping sauce to a very happy mouth.

Aliens? No! Rambutans!

I haven’t been in Chinatown since Tribbles made an appearance on Star Trek (well, that’s not entirely true… but it has been a while). These pretty little ‘hairy’ creatures could easily be mistaken for members of the tribble family or alien Chia pets, so why are they being sold all over lower Manhattan by fruit vendors?! Because they’re fruit!

Originating in Malaysia and from the same family as lychees, Rambutan are full of vitamin C and contain iron and potassium as well. Between the hairy crazy other planetary looking skin and a large seed at the core (that is not for eating), there is a lovely white pulp that's sweet, mild and perfumed. Simply remove the hairy shell with your fingers to find the fruit. Really wonderful. Really delicious.

Dinner was great (I recommend the pea shoots), green tea ice cream can’t be beat, and there’s nothing like a little culinary adventure that’s only one brave action (and a few subway stops) away. Next time you have the opportunity to try something new, just say ‘beam me up’ and go where you may not have gone before!

The Commonality of Celery and Grapes

You’ve probably guessed what I’m talking about already. Maybe. If not, what do celery and grapes have in common? They are instant snacks. Pretty much wash and go. Celery usually needs a little trimming on the bottom, but apart from that (and a shower), this is one of those ready to eat staples. Add a little peanut butter or, if you really want to go to town, yogurt dip, and you’re talking snack fest!

Look for heads of celery that are glossy and firm with a minimum of brown scars or damage to the stems. If you have the option, choose heads with leaves attached (when we get into soups later in the season you’ll be glad of them). Store lightly wrapped in a damp cloth inside a container or plastic bag with holes (loosely closed).

If you are not crazy about the fibrous strands along a celery rib (which is what you call one of the pieces from the stalk), you can easily strip them away. Once you’ve trimmed the rib, simply take a paring knife and you will feel the raised bits along the cut edge. Grabbing them with your knife and thumb, you can pull the strands away.

Speaking of which, celery is a terrific source of dietary fiber and potassium along with some Vitamin C and B6 thrown in for good measure.

Other fun stuff? Birds, guinea pigs, horses, squirrels, small rodents and even dogs love celery (Pip agrees). If you want to know about celery in history (and who doesn’t?) check out the page in Wikipedia. Garlands of celery leaves were found in the tomb of Tutankhamun. In Homer’s Iliad, horses graze on wild celery and it’s mentioned in the Odyssey as having been outside the cave of Calypso (a sea goddess who was crazy about Odysseus. He must have eaten celery sometime during the seven years that she kept him hostage… grapes too for that matter).

So there you have it! An instant snack for your favorite dog, rodent, goddess, hero or even yourself!

The Civilized Grape

Who hasn’t experienced a grape? Nothing beats the instant gratification of this lovely snack (or simple stand-in for dessert). You may have had grapes in a chicken salad or dessert or in the guise of grape jelly, raisins, oil, vinegar, juice and (of course) wine. Grapes have been consumed as either fruit or wine since the ancient Greeks, Phoenicians and Romans were around. In other words, grapes have been witness to the beginnings of Western Civilization!

Grapes are a good source of fiber, potassium. Vitamins C, B6 and Thiamine (which is necessary for all organ systems). Red grapes are particularly high in antioxidants.

But don’t let all this goodness interfere with the pleasure of eating a lovely grape. Purchase grapes that are firm, wrinkle free, without spots and that are not white where they attach to the stem. Wash them thoroughly. Don’t confuse the ‘bloom’ (white coating) with lack of washing. Detach a cluster from the stem by cutting with scissors. This way the stems won’t dry out and the still attached grapes will not become soft or shriveled before their time. Store them in the refrigerator (wrapped loosely in a paper towel and stored in a plastic bag with holes). If you can restrain yourself, let them warm up just a bit before eating.

Aren’t they beautiful to look at as well? Let’s get civilized!

Finer Company

It occurred to me, after writing the quinoa entry, that you may not know what a fine mesh strainer or sieve is. Well here it is. Now you know. Behind is our friend, the colander, who made an appearance back in ‘Strained Relationships’.

Because quinoa has to be washed, and would have slipped through the holes in an ordinary colander (which is usually the first thing to grab when you need to rinse out fruit or vegetables), this is a necessary kitchen tool. A strainer is also good for rinsing rice, straining liquids and often proves to be a very handy thing indeed. I have some smaller ones that get used for skimming broth or fishing bits out of -well, stuff.

Rinsing the quinoa in this strainer, I barely had room to swish it around. Next time I have some fun money, I think I’m going to buy an even bigger one.

Rule of thumb is, buy the best you can afford from a place that sells lots of cooking supplies (you will avoid cheap supermarket stuff this way). Not only will you have the pleasure of working with a quality piece of kitchen equipment, it will last you a long time and ultimately will not be a waste of money. You’ll be in ‘finer company’!

Meet Pip The Wonder Pup

Food is not all about you! Actually, the best part of food is feeding the other creatures in your life (family and friends-both human and otherwise). Which brings me to Pip. Pip is the other ‘foodie’ in this house and will eat most anything. Although it’s always refreshing to have a creature nearby that is willing to eat her veg (Pip loves broccoli, bless her!) and who never complains about presentation (although nobody really does… I’m just being silly), there are some food guidelines that you should know regarding pets and people food.

Here’s what I just learned via the ASPCA web site.

Don’t let your pet eat:

• Coffee Grounds or anything with caffeine, Tea included
• Grapes or Raisins (I knew about the raisins. Pip loves grapes, guess she’s had her last)
• Chocolate
• Yeast Dough (very small amounts of baked bread are OK)
• Avocado
• Alcoholic Beverages
• Macadamia Nuts (who knew?)
• Undercooked or Raw Meat, Eggs and Bones
• Milk
• Onions (including garlic, chives and other members of the onion family)
• Salt
• Fatty Foods
• And anything containing the sweetener Xylitol

Pip is wonderful for all sorts of reasons, not all food related. Next time we share a meal, remind me to tell you the story of Pip and the F Train.

And to those of you that take care of creatures or humans, ‘Happy Mother’s Day!’.

Quinoa Cooked!

Here’s how to cook quinoa:

• Measure one cup of quinoa and place in a fine mesh sieve (hopefully you have a sieve with ample room). Suspend the sieve containing the quinoa over a bowl that is larger than the sieve. Run cool water over the quinoa, allowing it to drain (and if there is room in your sieve, help it along with a little stir). When the water appears clear in the bowl, you are done. (You have just rinsed off saponin, a white powder that protects the seed from varmints in the field, but causes a bitter taste if not rinsed off before cooking.)
• Put the rinsed quinoa in a saucepan with 2 cups of water or broth (chicken or vegetable) and bring to a boil. When you reach a boil (the water will be very active), place the lid on the pan and simmer (turn the heat down so that the water is only a little active) for 15 minutes (you have your timer… right?).
• Turn off the heat and let sit with the lid on for about 10-15 minutes. You know that your seeds are cooked when you see the little spirals
• Stir in a little butter or some olive oil and adjust the salt and pepper to taste. This is also a great time to toss in some peas and sautéed onions. That, or anything else you fancy!

If you are interested, here's a link to a recipe for Quinoa with Spring Veg on Epicurious

The Corner of Strawberry and Vine

The quinoa cooking can wait, it’s way too beautiful out today and nature is acting out! In a day or two, this photo will be old news and it’s time to seize the moment.

Do you remember the entry of April 11th (http://bit.ly/b3P7ty), just one month ago? Our starlets were simply young things with an interesting future but not much else. After four weeks, they are showing all the promise of performances to come.

Pretty strawberries have bloomed and in a few days the delicate white flowers will have skipped town. All eyes will be on the gripping drama of growing berries.

We are still a long way from harvesting grapes, but the growth is impressive. Each day is different and I’m a captive audience.

Plenty of raw talent in this garden!