Tom Yum for the Westerner

My friend Ben (the culinary genius) happened to catch quite the nasty cold from me, so we decided to make some soup to ease both of our tickled throats. This recipe originates from SELF magazine, but was found on Epicurious... Ben and I despise some of the vegetables used in the original recipe (snap peas, bell peppers), so we substituted. And to be totally honest, you can use whichever vegetables you enjoy most.

This soup is spicy and sour, like the typical southeast asian Tom Yum, but it also has very western qualities (such as the use of celery). It's light, refreshing, and perfect for a summer evening.

1 can (48 oz) nonfat chicken broth
1/4 cup soy sauce
1 tbsp brown sugar
1/4 tsp Asian chili sauce (or 1/4 tsp red pepper flakes)
2 tbsp fresh lime juice (or more! depending on your tastes)
1-inch piece fresh ginger, peeled and cut in 8 slices
3/4 lb boneless chicken breasts, cut in thin 3-inch-long strips
1 cup sliced shiitake mushrooms (or white button mushrooms)
1 cup chopped celery
1 cup thinly sliced carrot
1 tsp lime zest
2 tbsp chopped fresh cilantro

Heat the broth on medium-high heat and add the soy sauce, chili sauce, ginger, brown sugar, and lime juice. After 10 minutes, add the chicken and let cook covered for another 10 minutes. Add the carrots and celery and keep cooking until the chicken looks fully cooked. Then add the mushrooms and lime zest and lower the heat to low. Add the cilantro after taking the soup off the heat, and let it sit for a few minutes. Serve warm. You can add thin rice noodles if you'd like, but make sure to cook them separately and add them to the soup upon serving.

I added a bit of lemon juice at the end, but Ben did not. Once again, it's a matter of preference.
Enjoy!
-ILR

Camembert Penne

My friend Sam (somewhat visible in the background) has quite the tedious nine to five job, so I offered to prepare a gourmet meal for him and myself yesterday evening. The real reason I wanted to make dinner was because I was introduced to an exquisitely creamy and subtle rind of Camembert this past weekend, and I needed an excuse to eat it again.

Let me give some background on Camembert...

It looks like brie, but tastes nothing like it. Brie has the same creamy quality as Camembert, but it also has a certain kick or aftertaste that is quite the acquired taste. Because of its creaminess, Camembert is most often served with a nice plump french baguette or some tangy dried fruit. Knowing this, I still decided to experiment with the use of Camembert in a pasta dish. According to Google, I'm the only person who has ever tried to complete such a feat. I find this unusual, considering the amazing dish the combination of pasta, camembert, and some tasty veggies produces.

This recipe makes enough for four people (or two really hungry students).

3/4 box of penne pasta (cooked al dente!)
1 can artichoke hearts in water
2 cups chopped mushrooms
1/2 red onion
1 large garlic clove
2 cups frozen peas (still frozen!)
700g Camembert Cheese, extra creamy, with the rind removed
salt and pepper to season
I cup of freshly grated parmesan (go for the block. it's worth it!)

Start off by slowly sauteeing the onions and garlic. When the onions become soft and translucent, add the mushrooms. You should be boiling your water right about now.
When the mushrooms appear 75% cooked, add artichokes (chopped roughly). I like to add salt at this point. Keep on medium heat for about 5 minutes and then turn it off.
Chop the cheese into cubes about the size of an inch. Add them to the pan and mix together well. The Camembert will turn into an oozy film that covers the veggies. This is delicious. Embrace it.

When the pasta is al dente, toss it in a large bowl with the veggie/cheese mixture. Make sure to mix well, coating each piece of penne with the cheesy goodness.
Add the frozen peas. They are so small that they will defrost almost immediately.
Serve warm with a sprinkle of freshly grated parmesan.
Enjoy!

The Other Red Meat

I had the opportunity to try the most succulent lamb at a persian restuarant in Mile End this evening. I had a similar opportunity a few weeks ago at a nice little Afghan eatery. And after experiencing such a tender, sweet delicacy, I can honestly say it's my favorite meat.

Don't get me wrong... A good steak, juicy and still raw inside has the ability to provide weeks of gastronomical satisfaction, but lamb, especially spiced well (I prefer a bit of raisin, cumin, and nutmeg), cannot be compared to anything.

If you haven't had lamb before, find a good middle eastern restuarant and try it. There's nothing like it, I promise.