hot and sour soup


pretty easy but requires a couple of ingredients from an asian market

from the asian market
1/2 cup dried shitake mushrooms
1/2 cup dried black fungus/wood ear mushrooms
1/2 cup dried lily flowers

1 Lb firm tofu cut into small cubes
8 oz can sliced bamboo shoots juliened
1 egg
1/4 tsp sugar
1 1/2 ground white pepper
1/3 cup white vinegar
2 tsp dark soy sauce
1 tbsp light soy sauce
1/2 tsp salt
1 tsp sesame oil
1 egg beaten
1/3 cup cornstarch dissolved in 1/4 cup water
2 quarts chicken broth

1 boneless pork chop (6 oz or so) julienned
1 Tbsp water
2 tsp oil
1 tsp cornstarch

boil hot water over the lilys,wood ears, and shitakes. let sit for 1 hour. squeeze out the water and slice into strips. set aside
mix the marinade ingredients together in a bowl and set aside

Bring the chicken broth to a boil
add the pork and stir to prevent clumping
add the white pepper,sugar,white pepper both soy sauces and sesame oil
add the lily,wood ear,skitake and bamboo shoots
return to a boil
add the tofu and vinegar
add the cornstarch slurry while stirring
continue stiring while drizzling in the beaten egg

serves 4-6


Braised Short Ribs


4 lbs short ribs
1 medium onion diced
2 carrots diced
2 shallots diced
3 oz diced pancetta
12 oz tomato paste
2 cups water
2 cups red wine
2 bay leaves
1 bunch thyme tied in a bundle

preheat the oven to 375
pour the water, red wine and tomato paste in a bowl and mix well

brown the pancetta in a dutch oven
remove and set aside leaving the fat behind
add 2 Tbsp olive oil

season the ribs with salt and pepper
brown the ribs on all sides remove and set aside
add the carrots, onion and shallots to the dutch oven
cook over medium heat 7 minutes or so until soft
return the ribs and pancetta to the dutch oven
pour the wine/tomato paste mixture over the ribs. the ribs should be mostly covered you may not need all the liquid
add the thyme bundle and bay leaves
cover and cook 3 hours  turning the ribs over 1/2 way thru
remove the cover and cook 20-30 more minutes until the ribs are nicly browned and teh sauce has been reduced

serves 4


Pressure cooker/ instant pot beef stew with mushrooms carrots and leeks


3 Lb beef chuck,cut into 1″ cubes
3 carrots cut into rounds
3 leeks (white part only) chopped
1 Onion halved and the cut into thin slices
1/2 pound baby portabella mushrooms sliced
14 1/2 oz can diced tomatoes
6 oz can tomato paste
1 cup white wine
2 bay leaves
3 sprigs fresh rosemary
salt and pepper
1/4 cup cornstarch

season the beef with salt and pepper
brown the beef in the cooker
remove and set aside
saute the carrots and onions 3 minutes
add the leeks and mushrooms and saute 3 more minutes
add the wine and stir to get up the brown bits
return the meat to the cooker and stir in the rest of the ingredients except for the cornstarch

seal the cooker and bring up to high presssure
cook 30 minutes
while the stew is cooking make a slurry with the cornstarch and 1/4 cup water
quick release the pressure
stew in the slurry to thicken

If using an instant pot increase the cooking time to 35 minutes and use natural release

serves 4

creamed spinach


2 bunches spinach (1.5-2 lbs)
2 cups 1/2 and 1/2
4 Tbsp butter
6 Tbsp flour
1 shallot diced
2 cloves garlic diced
1/4 cup parmesean cheese
1/4 cup swiss cheese

blanch the spinach in salted water 2 minutes
drain and squeeze out as much water as possible
chop and set aside

in a medium saucepan melt the butter
saute the shallot and garlic 1 minute
add the flour and cook over low-medium heat for 2-3 minutes making a light blond roux
trickle in the 1/2 and 1/2 stirring continuously and cook 2 minutes until thickened.
stir in  the cheese
return the spinach and mix well and cook 1-2 minutes until warm

serves 4-6

Jamaican spiced pork tenderloin


1 pork tenderloin sliced lengthwise and unfolded like a book

2 inch piece peeled ginger peeled and chopped
3 Tbsp olive oil
3 Tbsp fresh lime juice
1 1/2 tsp kosher salt
1 tsp ground allspice
1 tsp ground pepper
1 tsp ground coriander

in a food processor add the marinade pieces and process into a paste
spread over both sides of th epork and let marinade at least one hour,up to overnight

grill 5 minutes a side or to 145 on a meat thermometer

Hungarian Goulash


3 1/2-4 lbs chuck roast cut into cubes
3 pounds onions diced
16 oz jar roasted red peppers
1/3 cup sweet paprika (not hot or smoked)
2 Tbsp tomato paste
1 Tbsp +1 tsp apple cider vinegar divided
4 carrots cut into 1 inch rounds
2 bay leaves
salt an pepper

preheat oven to 325
season the beef with salt and pepper
in a food processor blend the roasted peppers,paprika,tomato paste and 1 Tbsp vinegar until smooth

heat 2 Tbsp oil in a large dutch oven
cook the onion covered until soft 8-10 minutes
add the pepper mixtures and continue cooking uncovered 2 more minutes without stirring
stir in the beef,carrots and bay leaves mixing well
cover and place in the oven and cook 2 1/2 hours stirring every 30 minutes or so
remove from oven and pour the juice into a gravy separator
return the gravy to the meat and stir in the 1 tsp vinegar
return to the oven and cook 30 more minutes

serve over spaetzle

serves 4-6