Pho-la-la!

Hi Everyone,

So today I was struck with a sudden and intense realization, when groaning over having to write about sourdough bread and starter- and not having completed my "homework", that I really wanted...no, needed pho in my life.  With that being said, my little levain you'll just have to continue waiting patiently in the fridge.  Any way,  for those who do not know about pho or just are perhaps are less experienced with this particular dish, pho is a Vietnamese noodle soup.  It usually has delicate rice noodle strands, tender cuts of beef, a spiced savory broth with flavors including star anise and ginger, and assorted toppings like mung beans, a squeeze of lime juice, cilantro, and chilies.

Home made vegetarian pho! Phobulous!

My particular attachment to pho, and it's warm soupy spot in my culinary heart, began almost seven years ago.  My sister and I were looking for apartments in Gainesville, as we were moving there for school, a social network larger than our home town, and other college associated adventures. When heading down University Boulevard, looking for somewhere to eat in our soon-to-be new city, we discovered Siagon Legend.  It was the typical nicer Asian style restaurant, serving Vietnamese cuisine.  Now, I am am big fan of soup- nearly all kinds please me.  From the thick and hearty New England Clam Chowder, to the rich and soulful Borscht, or the light but filling brothy Udon, I do not discriminate. With that being stated, upon inspecting their menu, I was drawn to pho.  A great bowl of pho for me is so comforting, so homey, so tantalizing for my palate, that at times I think it is indeed as comforting as my mother's shrimp curry and roti. Since that day, and moving away from Gainesville, I have never forgotten my first bowl of pho and always lookk forward to my next.

In my quest for good pho, I admit I have not tried many restaurants' versions of it here in Tallahassee due to a lack of funds, just perhaps a lack of wanting to look things up online.  I know, laziness is not that great of an excuse.  However, I digress.  In this particular case of pho desire, I took matters into my own hands.  Based upon many many slurped up bowls of pho, and using Steamykitchen.com (http://steamykitchen.com/271-vietnamese-beef-noodle-soup-pho.html) as a culinary compass , I devised a non-traditional, inexpensive, and easy recipe. This particular recipe is vegetarian, but can be altered for those who eat meat.

Vegetarian Pho                                                                              *Abbreviations:  Q = Quart C =Cups
Serves 5-8                                                                                      T = Tablespoon t = teaspoon

 Broth
2 Q vegetarian broth
1 1/4 Q water
1/2  white onion
4 cloves of garlic
1 fat-thumb sized piece of ginger, cut into chunks
2 T olive oil
1/4 C Bragg's Amino Acids
1 t whole corriander seeds
1/3 t whole cloves
1/2 t mustard seeds
1 t peppercorns- I used white, but black can be substituted
salt to taste

Toppings
1 package rice noodles
1/ 2 bunch cliantro- rough chopped
1 small zucchini, very thinly sliced
1/2 pack shiitake mushrooms, juliened
1/4 white onion, juliened
1-2 limes, quartered
1 large handful snow peas
1-2 cups mung bean sprouts
1/4 package super firm tofu, cubed
1-2 chilies, jalapenos, or habanero peppers
1/2 bunch basil (optional)
Hoisin sauce to taste (optional, but super yummy)
Sriracha hot sauce (optional, but my sister swears by it)

Oh yea, look at those toasted beauties!

1. In a medium sized pot, on high heat, pour in oil and allow to get hot, and I mean almost smoking. Add ginger, garlic, and onion and allow to char.  Turn garlic and ginger pieces half way through charring to ensure evenness.

2. De-glaze pan with vegetable broth.  Add water, spices, and Bragg's.  Bring to a boil, then turn down to a simmer. Simmer for one hour.

3.  Strain broth through a fine mesh strainer, add salt, return to pot and bring back up to a boil. Be careful as the liquid, steam, and pot can burn you.

Strained, simmering, and read for action!

4. In the mean time, while broth is reaching a boil again, cook noodles according to package directions.  If directions are not legible, heat up a pot of water with just enough water to submerge noodles.  Bring to a boil, add noodles, and TURN OFF!  This will prevent your noodles from over cooking.

5.  Gather all wanted toppings, drain rice noodles, ladle broth into bowls and prepare for the feast!

Okay, folks that's it for this week.  Enjoy the soup!  Oh yea, feel free to post any comments, questions, or recipe adaptations you find enjoyable.

** Update:  I had my leftover broth and toppings as lunch today, at it was pholicious!  The broth was a bit mellower today, but still seriously photastic!





             
 

Beer! Yeast and Pizza!

Hey There Gourmanauts,

This week's food jaunt comes with much inspiration from another form of fungus, the little powerhouse yeast.   This awesome microorganism gives fizz and flavor to beer, bread, and many more foods.  In fact, many of our favorite foods would not be what they are without this lil' culinary badass.

The most common forms of yeast found are wild, such as the whitish-blue powder found on grapes and plums (that's called bloom), brewer's yeast- ale and lager types, and the varieties used in baking and cooking.  When baking, I personally like active dry yeast the best, as you do not have to wait too long for it to"reactivate" from it's dormant state.  And, well with beer, I do not necessarily discriminate between ales or lagers, as both can be rather quaffable.

Image borrowed from slashfood.com

With that being said, as still some what of a new comber to Tallahassee,  I have recently discovered Momo's Pizza and Brew off of Killearn.   Their brew's are great!  I was quite thrilled to discover they had not one but two options of a tasting flight: a smaller 2 oz, and a larger more share-worthy 6 oz.  When presented with my four beer 6oz flights, I was impressed by the variety, purity of style, and complexity of flavors which their beers captured.  The four beers I chose were all Momo's house brews:     Hipnosis Double IPA, Moose and Squirrel Nut Brown, Black Jack Stout, and Vine and Rhine Kolsh.  Two sips in, and I usually take two sips upon first inspection just to be sure,  I found that Hipnosis Double IPA is my favorite.  Zesty, delightfully citrusy, florally hoppy, a slight caramely- sweetness, large-full bodied finish and smoothness.  In fact, as I write this I wish I had one in a frosty glass.  In a close second, was the Moose and Squirrel Nut Brown.  This delicious little bevy, is toasted nut in flavor, with a hazelnut creaminess, dark caramel to soft coffee notes, and very smooth.  Overall a great experience, service was great and prompt, and the food was scrumptious as well.  I ordered a personal pizza with white sauce, pesto, portobello mushrooms, fresh tomatoes, and goat cheese... quite a nice compliment to their beers.   I most certainly will be going back to Momo's, and hopefully soon.

Well, that just about wraps it up for this week, kids.  Oh wait, I almost forgot to mention I mixed my sourdough starter yesterday.  So excited... oh the breads I will bake.  Not to fear, I will post recipes, mishaps, successes, and photos of all endeavors.   Stay tuned for all the fun, and cheers!

Heck Yes, Chantrelles!!

Hey Fellow Food Enthusiasts,                                  

First off, let me say, " Welcome to my first Blog"!  Thank you for your interest, possible comments, and general amusement- btw, if I am not amusing, let me know and I'll work on it. 

Any way, let's get down to the real nitty gritty, and I do mean gritty.  Ladies and gents, it is chantrelle season here in Tallahassee, and oh my, am I excited.   Quite a few days in the past week I have had the pleasure of foraging for those goldenrod yellow fungus beauties.  For those of you who have a hankering for chantrelles, but do not feel like paying the outrageous price of $10-$12 per pound in the grocery store, let me share with you a little knowledge to start your own chantrelle journey.

See! Ridges, not gills!

If you are interested in foraging, a few thoughts to keep in mind are these: chantrelles are a fungus and have a few look-alikes, primarily the Jack O'Lantern and the Hygrophoropsis aurantiaca.  Both of the two previously mentioned mushrooms differ from chantrelles in the ways that chantrelles DO NOT have gills, but are more so covered in ridges on their undersides and more closely resemble flowers than actual mushrooms.  Both the Jack O'Lantern and the Hygrophoropsis aurantiaca have visible gills, and are far more mushroom shaped than an actual chantrelle.  A word of wisdom though, if you do intend to forage and are doubtful, a pocket guide such as 

The Easy Edible Mushroom Guide by David Pegler,

is quite helpful or go with an experienced friend as a guide.  I personally went with a friend who is a an experienced mushroom forager and felt I was well taken care of. 

On a related note, both of the non-chantrelle varieties I mentioned about are not really recommended to eat, as they could make you sick but not kill you.  However, hygrophoropsis aurantiaca is less likely to do so.

Image copied from benclark@flickriver.com

Another thought to keep in mind, is habitat.  Chantrelles are most usually found at the bases and lawns around oak trees.  They do need the shelter and shade these trees provide, but not total light blockage.  So, when scoping out possible spots, oak groves with patches of sunlight are most likely the best spots.   As well, chantrelles, at least here in Tallahassee, I've noticed like sandy/loamy soil with natural leaf compost. Actually, they can be down right sandy and gritty before thoroughly washed.

Grit and soil-tastic!!

Additionally,  when picking these little fungus gems, try not to pick any chantrelles that are slimy, brown around the edges as they might be drying out or decomposing, or too small.  I say too small simply because if you give them a few more days they could grow from the size to a quarter to the size of an adult hand.  Trust me, I've seen it!

My lovely bf Beau with his hand sized chantrelle!

With all that being said, grab a bag,and get foraging!!  Oh yea, if you are feeling so daring as to attempt eating your score, I have included a recipe (sorry no pictures, I was too distracted)!  Enjoy!

Chantrelle and Tortellini Soup

Serves: 6

1/4 leek, washed thoroughly and small diced

4 cloves of garlic, minced

3 T olive oil

1 lb Chantrelles, VERY THOROUGLY washed, trimmed and small diced

1 large can diced tomatoes

1 Quart vegetable stock

1/2 bunch basil, chiffanoded

2 large handfulls spinach, chiffanoded

1 large pinch ground cumin

1/8 t garam masala

1 large pinch chili powder

salt and pepper to taste

1 package refrigerated tortellini of your choice... I like cheese personally

1. Saute leeks and garlic together till translucent.  Add chantrelles, spices and
cook till a little soft.

2. Add tomatoes, stock, and tortellini.  Bring to a boil, and cook 10-15 minutes, or till pasta is nearly done.

2.  Add basil and spinach, cook till wilted, season with salt and pepper to taste