Spicy Asian Beef Noodle Bowl

I have no idea how authentic this dish is, or even from what country it might hail. I didn't ask for its passport - hell, I didn't even have a recipe. I simply assembled a bunch of stuff I like and started cooking.

The result? A big, BOLD, beautiful soup/noodle bowl that is sure to warm up even the chilliest of days.

Spicy Asian Beef Noodle Bowl:

• 1 tablespoon olive oil
• 1 pound of lean beef sirloin, cut into small cubes
• salt and pepper
• one 14 1/2 ounce can of vegetable broth
• 4 cups low-sodium beef broth or stock
• 1/2 of a medium onion, peeled
• 1 clove of garlic, peeled and smashed
• 2 inch piece of fresh ginger, peeled
• 1 cinnamon stick
• 3 whole star anise
• 1 teaspoon peppercorns, white or black
• 1 1/2 teaspoons chili garlic paste/sauce
• 1 teaspoon honey
• 2 teaspoons unseasoned rice wine vinegar
• 1/2 teaspoon toasted sesame oil
• 2 carrots, peeled and thinly sliced
• 2 cups of peeled, cubed yellow turnips (rutabaga) cut into 1 inch cubes
• 1 small shallot, peeled and sliced
• 8 - 10 large shitake mushroom caps, thinly sliced
• 1 cup of fresh baby spinach
• 8 ounces of cooked udon or soba noodles (I used whole wheat udon)
• some chopped fresh scallions for garnish

Heat the olive oil over medium high heat in a large, heavy-bottomed soup or stock pot. Dust the beef cubes with a bit of salt and some freshly ground black pepper. When the oil is hot, but not yet smoking, add the seasoned beef to the pot and saute, to brown on all sides. Remove beef from pot, place in a small bowl, cover and reserve in the fridge.

Drain any excess fat from the pan and return the pan to the stove. Add the vegetable and beef broths to the pan, along with the onion, garlic, ginger, cinnamon, star anise, peppercorns, chili garlic sauce, honey, unseasoned rice wine vinegar and toasted sesame oil. Stir well to combine, scraping up any browned bits from the bottom of the pan and allow the mixture to come to the boil - then reduce heat to low, cover and simmer for 45 minutes.

Remove from heat and strain the broth into a large bowl though a fine mesh sieve to remove the solids and spices. Discard solids, return the broth to the pot and place over medium high heat. Add the carrots, turnip, and shallot to the pan, along with the reserved beef cubes. Reduce heat to low, cover and simmer for 30 to 35 minutes, or until the turnips are tender and cooked through out.

Meanwhile, brown the sliced shitake mushrooms in a cast iron skillet or some such pan. Once browned, add them to the soup.

Have ready some cooked udon or soba noodles. Just before serving, add the baby spinach to the soup and stir to wilt, about 1 minute. To serve: place some noodles in the bottom of a deep bowl and over them, ladle the finished soup. Garnish with some chopped fresh scallions, serve and enjoy!

Additionally, you might also choose to garnish this soup with some chopped fresh cilantro and a wedge of lime. As written, this recipe will serve 4 to 5.

The inspiration for this dish came from a meal I had at a local pan-Asian place that's long, long gone. I can no longer remember if they used turnips or sweet potatoes in their soup, but I love turnips, so there you go. If you don't, feel free to substitute the sweet potatoes.

Alternately, you could make this a vegetarian meal, by eliminating the beef and using all vegetable stock. I think it would be delicious.

This bold soup has a really nice, well rounded flavor. The warmth of the ginger, cinnamon and anise really enhance the broth and the carrots and turnips absorb all of that yummy goodness. There's a nice hit of heat on the finish, due that chili garlic paste, but its subtle and altogether pleasant. If you really like things hot, go ahead and add a bit more chili paste to your bowl as you serve.

This is a luscious and healthy meal in a bowl that's just perfect for these bitter mid-winter days. If this doesn't warm you up, I don't know what will. I hope you'll try it!

Bon appetite!

Happy Weekend

I suppose everyone is gearing up for big game this weekend ... oddly enough, I'm not. There's a lot going on Chez Diva and we really don't have a horse in this race ... so no big Super Bowl plans to report on my end.

If you are gearing up to watch and host, I offer a few quick and easy recipes from the archives that might suit your snacking needs:

Herbed White Bean Spread - somewhat akin to hummus and really good when paired with raw veggies, pita chips or any kind of cracker.

Zesty Old Bay Dip - serve with chips for an unexpected and thoroughly delicious alternative to onion dip.

Creamy Spinach and Feta Dip - (pictured above) my personal favorite! This dip is so good - and versatile too. Its perfect paired with raw veggies and any kind of chip ... and I've even used the leftovers for a quick and easy pasta sauce. Bonus, its healthy too ... but don't tell your guests, they won't even notice!

This afternoon, I'm off to attend the grand re-opening of our local Ronald McDonald House's kitchen. Former Top Chef contestants Dave Martin and Andrea Beaman will be on hand to help inaugurate the new, state-of-the-art kitchen and they'll be doing a little mini-challenge with the kids. Should be fun!

Needless to say I'll post a full report next week. And, who knows, I might actually cook something and post about it then too. Stranger things have happened ... stay tuned!

So what are you up to this weekend? Are you hosting for the big game or stuffing yourself with someone else's chow? Curious Diva wants to know.

Enjoy the weekend!

Hibernation

Its seems I've been on a somewhat unintended, yet rather necessary, little hiatus.

It all started with a book: "American Wife" - and once I picked it up, I couldn't put it down. And while I was reading that, I should have been reading this: "When Everything Changed: The Amazing Journey of American Women from 1960 to the Present." So this week, I've been curled up on the couch, a mug of hot tea by my side, and a copy of "When Everything Changed" in my hands. I've been hibernating and its delightful!

Delightful and productive ... I finished "When Everything Changed" yesterday afternoon, just in time for my book club's discussion of it tonight. Phew! I've been part of a book club for the past 12 years and I love it. Prior to joining the club, I probably wouldn't have picked up a book like this, as I vastly prefer fiction to non-fiction. But that's the great thing about a reading group, it stretches one's boundaries.

Written by Gail Collins, and published just last Fall, "When Everything Changed" is a remarkably informative history of American women's lives over the past 50 years. Chronicling everything from politics to fashion, the sexual revolution to changes in family dynamics, this book offers a broad yet intimate perspective on the struggle of women to gain parity in all facets of society. Collins uses a deft mix of historical record and personal stories to tell the tale; weaving together the accounts of "average" American women with those of the famous (i.e. Gloria Steinem, Betty Friedan - and even Sarah Palin, among others) to create a history that's as compelling as it is informative.

While I greatly enjoyed this book, I must say that I preferred Collins' first book in the series - "America's Women: Four Hundred Years of Dolls, Drudges, Helpmates, and Heroines" ... and I think its because of my age. I've lived through most of what was written in "When Everything Changed" and, save for the parts related to the early 1960's - I remember it all. "America's Women" begins with the history of our country ... and I'm not that old, so, consequently, it was more illuminating for me. It will be interesting to see how the rest of my group feels.

That said, I do recommend it. In fact, I recommend all three of the books I've mentioned. February is such a dreary month - though there's something almost inviting about that dreariness. The bitter temps and snowy skies seem to issue an invitation to simply curl up and read; to ignore the necessary and escape to other climes, other countries, other times. I've already succumbed to the siren's song of my next book: "Almost French: Love and a New Life in Paris" ... and I probably don't need to tell you where I'll be spending the rest of this day ... mentally in Paris, physically on my couch.

I know I've got a foodblog to run here and I promise I'll get back to it. The husband will need to eat again at some point, after all.

For now, what are you reading? Curious and cozy Diva wants to know!

Happy Reading!

Thirsty Thursdays: Loch Lomond Edition

I like vodka. I've come to appreciate the fine points of a quality gin. But what I really, really like is scotch. If I'm having a drink, nine times out of ten, that drink will be a simple scotch and soda - slice of lemon, please.

That said, variety is the spice of life ... and I've got a cocktail feature to promote here. Knowing my never-ending quest for interesting and deliciously potent potables, my divalicious sister-in-law, K., was kind enough to gift me with a wonderful new mixology tome this past Christmas. 1001 Cocktails, published by Parragon Press UK, is a fantastic resource; and its beautifully photographed to boot.

While paging through the scotch section yesterday, I came across a recipe that peaked my interest. And, when I say peaked my interest, I mean I had all the ingredients on hand!

The Loch Lomond:

adapted from 1001 Cocktails

• 2 ounces Scotch whiskey
• 1 teaspoon agave nectar*
• 3 dashes Angostura bitters
• slice or twist of lemon for garnish

Fill a martini shaker with ice and over it pour the scotch, agave nectar and the bitters. Cover and shake well, until the outside of the shaker frosts, then strain into a chilled cordial or small martini glass. Garnish with a slice or twist of lemon. Serve and enjoy, repeat as necessary!

*Traditionally, and as per the recipe in the book, this cocktail is made with simple syrup (a mixture of sugar and water). With relatively few exceptions, I tend to eschew drinks made with simple syrup - so in this case I've chosen to use agave nectar instead. If you prefer to go the traditional route - use 1 ounce of simple syrup in place of the agave.

A brief note about the bitters: The mixology world was rocked earlier this month by the revelation that we were in the midst of an Agostura Bitters shortage. Seems there was some kind of dispute between the House of Angostura and the manufacturer of the bottles. Long story short, Angostura has been hard to find. This is bad news for all of us and really bad news for the husband ... he puts them in everything!

Finding ourselves down to the last drops of bitters, Chez Diva, the shortage was a crisis indeed. It was all we could talk about for days. I quickly donned my thinking tiara and proffered a suggestion - a little out of the way wine shop in CT. We stopped in last weekend and happened upon a whole stash of the stuff. Needless to say, we bought the large bottle and are now back in business!

For those without a ready supply of Angostura, fear not, the shortage is expected to end next month. A new manufacturer has been secured and the people will have their bitters. And, really, the people can have their bitters regardless. Both Fee Brothers and The Bitter Truth market an aromatic bitters.

During the height of the crisis, I purchased a bottle of The Bitter Truth's Old Time Aromatic Bitters and its really quite good. A bit strong on the licorice notes, but delicious all the same.

Fine, fine, Diva, but what about the Loch Lomond?! How does it taste? Honestly, its delicious. The agave serves to mellow the scotch and the bitters pair beautifully with it. This is smart little sipper that would be perfect as an after dinner drink. I hope you'll try it.

Cheers!

Maple Bacon Cornbread

If you're not already following 5 Star Foodie Culinary Adventures, you've really been missing out. Not only is Natasha an amazing and adventurous cook - hello, molecular gastronomy anyone?! - but she's also the host of a really fun event ... her popular 5 Star Makeover Challenge series.

Periodically, Natasha will invite her readers to put their spin on a specific dish or ingredient and she features all of the entries in one lovely, linky post. The entries are impressive and fun. Take a look at her 2009 Makeover recap, you'll see what I mean. This month, the challenge is cornbread.

Cornbread? You don't need to ask me twice! Muffins, pancakes, waffles ... you name it, if there's corn meal in it, I am totally there. And while the challenge is open to very broad interpretation - modern, healthy, fusion, ethnic, etc. - I didn't so much makeover my cornbread as make it better. Because everything's better with bacon, right?!

Maple Bacon Cornbread:

• 1 cup of yellow cornmeal
• 1 cup of all-purpose flour
• 3 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 cup pure maple syrup (I use grade B)
• 1/4 cup melted butter
• 1 cup of non-fat milk (or any kind of milk)
• 1 large egg, beaten
• 4 strips of crisp, cooked bacon, crumbled

Pre-heat your oven to 400 degrees F.

In a large mixing bowl combine the cornmeal, flour, baking powder and salt. Whisk well with a wire whisk to blend. Reserve.

In another bowl, combine the maple syrup, butter, milk and egg. Whisk well to blend. Pour the wet ingredients into the dry and stir with a spatula until just combined. Add the crumbled bacon and fold in to distribute evenly. Pour the batter into a buttered, oven-safe baking dish and bake in the middle of a pre-heated 400 degree oven for 20 to 25 minutes. Remove to a wire rack, serve and enjoy!

Cornbread is best served hot, so if you don't use it right away, reheat gently in the microwave or a toaster oven ... then lavish with butter. ~wink~

Now, I'm not a fan of sugary, cupcake-y cornbread - so don't expect that kind of texture or flavor here. Rather, this is a tender, crumbly, slightly salty, slightly sweet little bite of deliciousness. And don't expect a gigantic hit of maple either - its there, almost as a top-note, adding a delicate hint of sweet that pairs beautifully with the bacon. In a word, its spectacular.

If you're not a fan of maple syrup, feel free to substitute 1/4 cup of granulated sugar for the syrup. If you're a huge fan of maple syrup - you could certainly glaze the top of the bread with a layer of it, after it comes out of the oven. I can also envision using maple sugar in place of the syrup, if you're so inclined.

I'm submitting this recipe to 5 Star Foodie's Cornbread Makeover Challenge and I can't wait to see the rest of the entries. They'll be posted on Tuesday, February 2nd. If you'd like to join the fun, head over to 5 Star's place and read the rules of entry here. Entries must be received by Monday, February 1st.

And now I'm off to make some chili to go with that cornbread. Dinner's at 7:30pm, don't be late!

Bon appetite!

Sybarites Visit the Provinces ...

Papa Diva's mother often says: "If you're not living in New York City, you are camping out." While this may still be somewhat true, there are places in the provinces where one can dine very well indeed. The "provinces" refer to any area outside the five boroughs of New York City.

We must advise city dwellers that a local guide is essential. In this case, the guide is Diva's brother who lives in a hamlet known as Beacon Falls, in the heart of the valley region of Connecticut. He drives a pick-up truck, burns wood to heat his house and has three dogs. We're still looking for his plaid, flannel shirts. He's well on the way to becoming a full-blown yahoo, and is therefore qualified to sniff out culinary gems in the valley.

One such gem, frequented by our local guide, is Anna Donte's restaurant - located in the Union City section of Naugatuck. On Saturday evening, we ventured out into the provinces to celebrate Papa Diva's birthday at Anna Donte's ... and what a feast it was!

We began with an appetizer of broccoli rabe and sausage ... though, really, it was more of an entree. There was so much leftover that I'm recycling it for dinner tonight! The rabe was tender and sweet; and the sauce, delicious. The platter arrived surrounded by zesty garlic toasts that were just perfect for sopping up that sauce. Yum!

While Anna Donte's offers a full menu of Italian dishes, it seems they are most famous for their homemade ravioli. I can see why. Bathed in a succulent, fresh marinara sauce, these light-as-air ravioli are truly exceptional. The pasta is tender and the ricotta filling so creamy and delicious, each bite is a little bit of heaven. They're also really HUGE. Though they come six to a plate, I could only finish three - but not for lack of trying! I'll recycle the leftovers as well.

I understand that Anna Donte's also offers the ravioli frozen, to take-out and take home. Its probably a good thing that I don't live anywhere near Anna's ... I'd be a frequent customer!

Its funny how sometimes the least likely places offer the most amazing food. Located on a fairly desolate street and fronted with a rather modest exterior, it would be easy to drive right by Anna Donte's and miss the magnificence offered inside. I'm glad we didn't. BIG thanks to my bro for being our guide ... and BIG thanks to Papa Diva for writing my intro paragraphs today! This post is a Diva family affair and I'm grateful to both of you.

For those in the area - Anna Donte's is located at: 384 North Main Street, Naugatuck, CT. 203-729-6783. Reservations recommended, this place fills up. Please note, this restaurant is BYOB. They do offer soft drinks, but feel free to bring your own wine ... we did!

Now, dear readers, you might be wondering if I'll ever cook a meal again. Its been that kind of month here and I'll admit I've not been a frequent visitor to my own kitchen! That's all about to change and I will indeed be cooking this week. Stay tuned.

Bon appetite!

Thirsty Thursdays: Hot Chocolate with Orange and Anise Edition

Yeah, I know, its not a cocktail ... but I'm cold, I'm cranky, and I'm hormonal. Deal with it.

Today is all about dealing with it. Dealing with stuff I don't like, stuff I don't wanna do, and people I'd rather do without. Life is like that sometimes. So when I say "deal with it", of course, I mean chocolate. I mean I NEED chocolate. Stat!

Cocoa with Orange and Anise:

• 10 ounces non-fat milk
• 3 strips of fresh orange peel, about 2 inches each
• 3 to 4 whole star anise
• 3 tablespoons natural, unsweetened cocoa powder
• scant 1 tablespoon agave nectar, or to taste
• 2 tablespoons of water
• 2 to 3 drops pure vanilla extract
• grated nutmeg and or cinnamon for garnish, optional

Pour the milk into a small sauce pan and to it add the orange peel and whole star anise. Heat over medium to medium high heat until very hot, but not yet boiling.

Meanwhile, in a small bowl, combine the cocoa powder, agave nectar and water, stir well with a wire whisk to blend until a smooth paste is formed. Just before the milk begins to boil, remove from heat and add the cocoa paste - using a small spatula because you'll want to get every bit of that cocoa-y goodness. Whisk well with a wire whisk to combine and reheat gently if necessary. Add 2 to 3 drops of pure vanilla extract, stir to combine. Strain into a mug through a fine, mesh sieve and dust the top of cocoa with a bit of cinnamon and or freshly grated nutmeg if desired. Serve and enjoy, repeat as necessary!

As written, this recipe will yield one rich, delicious, intriguingly spiced cup of cocoa.

Chocolate and anise pair so beautifully together - its a stunning combination. And, c'mon, orange and chocolate are classic pure and simple. Each flavor is there, adding its bit to the mix, yet the finished cocoa will taste strongly of neither. There's a hint of orange in the back ground and the subtle spice of the anise adding air of mystery to the proceedings. Really, its delicious.

A brief word about the agave nectar - that's my choice, and I don't use much of it. If you prefer a sweeter cocoa, you could certainly use a tablespoon of sugar instead, or more agave if you like. Do as you see fit.

Lastly, if you really need a drink - go ahead and add a splash of Grand Marnier to mix. I couldn't hurt and might actually help!

One sip of this cocoa and I'm feeling more human already ... which is good news for the people who need to deal with me. Never underestimate the power of chocolate.

Cheers!