It’s no surprise that I love to cook. I wouldn’t be making these videos if I didn’t. However, there are some days when I simply don’t feel like cooking. One of my favorite things to get on those days is Chinese take-out. There is is just something innately satisfying about eating food out of a paper box with wooden sticks. One item I always come back to time and time again is hot and sour soup. Slightly spicy with a nice tang from the rice wine vinegar, it’s a flavor combination that I am especially fond of.
Luckily it’s something that can also easily be made at home.
For the slurry:
2 Tbsp / 30mL Corn Starch
2 Tbsp / 30mL Soy Sauce
1 Tbsp / 15mL: Mirin(Japanese cooking wine)
1 Tbsp / 15mL Rice Vinegar – The rice vinegar is the source of the “sour” for the soup
3 Tbsp / 45mL Sugar
3 Tbsp / 45mL Hot chili sauce such as Siracha, Sambal or even Gochujang.
For the soup:
2 Tbsp / 300 mL Sesame oil
1 Cup / ~75g Sliced Shiitake mushrooms
8 oz / 230g Thinly sliced pork loin
4 oz / 115g Bamboo shoots, drained and washed (I used double this and it was far too much)
8 oz / 230g Diced ‘Firm” tofu
1 qt / 950 mL Chicken or Vegetable Stock
4 oz / 115g Scallion, chopped
1 egg, beaten
For the slurry:
Whisk all the ingredients together in a bowl and reserve until needed
For the Soup:
Add the Sesame oil to a heated wok
When the oil is just about smoking add in the sliced mushrooms, stir fry until the mushrooms soften and cook down
Add the pork to the wok, stir-fry until the pork is cooked through and is no longer pink
Add the bamboo shoots to the wok next, cook until they begin to soften
Add the tofu to the wok, stir to incorporate
Pour in the stock of your choice and turn the heat up
Stir in the slurry mixture and bring the soup to a boil
Once the soup reaches a boil, reduce it to a simmer
Add the sliced scallions, stir to combine
In a separate bowl beat the egg, slowly drizzle in the beaten egg while stirring the soup
Ladle soup into bowls and garnish with some more finely sliced scallions
The Legend of Zelda: Twilight Princess HD came out a little over a month ago. Twilight Princess has always been one of my favorite Zelda games, it has some amazing dungeons, items and characters. One of my favorite locations in the game was Snowpeak. The snowboarding section leading to the frigid mansion was always a memorable event for me and the goofy yet lovable Yeto always gave me a laugh.
When you arrive to Snowpeak Yeta, Yeto’s wife is sicken with an illness. As a loving husband Yeto is preparing a soup to help her feel better. The Soups base ingredient is Reekfish, a fictional fish based off our real world Sockeye Salmon. However; Yeto claims the soup is missing something.
Link comes to Snowpeak seeking an important item for his quest(I wont spoil what it is in case you haven’t had a chance to play yet) but Yeta is too week to fetch it for him, so she tells him where they key to the room is and sends him to get it. However, due to delirium from her fever Yeta sends Link to rooms containing pumpkin and goat cheese to which Yeto takes and uses in his soup. After adding these ingredients to the soup Link is able to use this tasty concoction both heal Yeta of her fever and use it himself to recover 8 hearts, making it on par with a Red Potion.
While I can not guarantee any magical healing properties I can promise you this delicious soup is more than adequate to keep you warm on a chilly evening.
5oz/142g Salmon Fillet
1/2 Kabocha Squash, Quartered
1 Acorn Squash, Cut iInto Eighths
1 Medium Onion, Diced
3 Stalks Celery, Diced
3 Medium Carrots, Diced
1 Medium Sweet Potato, Peeled and Chopped
3 Cloves Garlic
1/4 Tsp/~1.2ml Ginger, Freshly Grated
1 qt/950 mL Chicken, Fish or Vegetable Stock
3/4 Cup/180 mL Heavy Cream
1-2 Tbps/15-30mL Goat Cheese, Crumbled
1 Tbsp/15mL Butter, Unsalted
Olive Oil (To coat squash and fry fish)
Red Pepper Flakes
For the Squash Mash:
Preheat oven to 400*F 204*C
Ether drizzle oil over squash and toss to coat or using a silicon brush, brush oil over squash pieces to evenly coat.
Season squash with Salt, pepper, Paprika, and Pepper Flakes
Cook squash in oven for 35-40 minutes, or until the squash’s flesh is knife tender and nicely browned. Let cool a few minutes before handling.
Using a spoon scoop the flesh from the squash(if the flesh is a tad too hard you can place back in the oven for a few more minutes) and transfer to a bowl before mashing to a pulp, set aside and reserve until needed.
For the Salmon:
Pour some olive oil into a medium saute pan, turn the pan to evenly coat.
Add the fillet to the pan and let cook halfway (you an see the fish turn white to pink as it cooks) before flipping over. Cook on the other side another few minutes.
Transfer fillet to a cutting board and let sit a few minutes.
Using two forks flake the fillet apart into small pieces, season with salt and reserve until needed.
For the Soup:
Melt some butter in a medium sized pot, once melted add in Mire Poix (onion, celery and carrots), garlic, and ginger. Cook for a few minutes, or until softened.
Add the sweet potato, and squash mash from earlier. Stir to combine as best you can and cook for about 10 minutes.
Add in the stock, I started with about 2 Cups/475 mL, you can always add more later if the soup is too thick. Bring to a boil and reduce to a simmer, cook for about 30-40 minutes, or until the sweet potato can easily be smashed against the side of the pot.
Ether carefully transfer the soup to a blender, or use an immersion stick blender to puree the soup. If you find the soup is too thick add a splash of soup and blend a little at a time until the soup is at your desired consistency.
Check the soup for seasoning, correct as needed before adding the heavy cream. Stir to evenly combine.
Crumble in the goat cheese, stir until melted and incorporated.
Add cooked salmon flakes to soup and stir to combine.
Finally season with some freshly grated nutmeg.
Dish up soup before garnishing with some more crumbled goat cheese.
As an early gamer I did not have access to a NES or SNES like many of my friends, I did have a GameBoy, but that’s a different story. The only way I got to play games was on the computer. Among those were the Humongous Entertainment games, Sierras point and click adventures, and puzzle games like The Incredible Machine.
Among the games I remember most was one I found in a discount/bargain bin, a place usually reserved for games so bad no one dare touch for fear of certain death. Okay that last part was a bit of an exaggeration, but you get the idea.
However this one game drew my eye. I’m not sure if it was the cartoon characters on the cover, or the exciting sounding name, but needless to say I begged my dad to buy it for me.
Ladies and gents, I give you, The Adventures of Hyperman!
Sopa De Ajo may be one of my favorite dishes out there. I love ANY kind of soup. I LOVE any garlic dish. Putting them both together? Pure bliss for my taste buds. This awesome rustic soup is as diverse as the Spaniards who pioneered the soup, with about as many ways to make it as you could possibly imagine. My version of the soup is a variant of Chef John (from Food Wishes)’s take on the dish.
As stated in the video I regrettably went with a pre-chopped jarred garlic over slicing whole garlic myself. This resulted in a less bold and robust garlic flavor, so do as I say and not as I do and go with the whole stuff.
About 3 cups of bread cut into approximately 1″ cubes
Like it or not, Mothers day comes back again each and every year. It’s a day for us to spend with our mothers, the women who carried us for 9 months and brought us into this world. The women who raised and cared for us. The woman who kissed bruises, bandaged cuts and was always there to tuck us in at night. So in the spirit of mothers this past mothers day, lets take a look at some of the best (and worst) moms in video games!
This recipe (and video as a whole) came about as a final project for my culinary school’s nutrition class. The video is now almost 3 years old and I’m somewhat embarrassed by it’s lack of quality, yet somehow it’s a favorite among friends and family.