corn coconut-curry ramen

Note: This post was previously published here as a part of my freelance work, and was written by my darling boyfriend, Adam. 

No, no—we're not talking about the instant noodle packets you bought by the case during your most frugal college days. Rather, this recipe pays homage to the Japanese culinary phenomenon that's gaining serious momentum here in Philly and other cities across the country. Though there are regional variations, the main theme always center around a delectable broth, dense chewy noodles and an array of tasty toppings. Ramen represents everything we love about good food: it's deceptively simple, addictingly delicious and takes great talent to master.

Lacking rather substantially in the latter, we used store-bought fresh ramen noodles (found at your local asian supermarket) and focused our efforts instead on the broth.  We took a departure from the traditional pork and miso flavored broth and went with a Thai curry profile. We based it on this week’s garlic from SIW Farm in Chadd’s Ford, long hots from Linvilla Orchard in Media and corn from Sunny Harvest.

The foundation of this broth uses corn stock, which we make every time Greensgrow grants us corn in the CSA share. After you chomped the kernels from the cob, or cut them away for use in salsas or salads, save those cobs! There's so much flavor left in them. All you have to do is simmer them in water for an hour or so. Strain them out and freeze the for later use. Once you've experienced the sweet, corny virtues of a good corn stock you'll mourn all the flavor you’ve ever tossed in the compost heap.

Cook time: 1 hour

Prep time: 35 minutes

Serves 5

Ingredients: 

2 large onions

4 cloves of garlic

4 ears of corn, kernels removed from cob 

2 long hots

2 inches ginger

2 quarts of corn stock

1 can (14 ounces) coconut milk

2 limes, juiced and zested

1 bunch of chopped cilantro

2 Tbl muchi curry powder

1 Tbl turmeric powder

2 tsp garam masala 

¼ cup (approx.) sesame oil

5 eggs

1 package (16 oz) tofu

1 package fresh ramen noodles

Directions:

Chop the onions, garlic, ginger and long hots. Then, in a 5-quart stock pot, saute the vegetables in a generous amount of sesame oil over medium heat.

Season the vegetables with curry powder, tumeric, garam masala and a pinch of salt. After about 5 minutes, add the corn stock and coconut milk and bring to a simmer. 

Meanwhile, place the eggs in a small pot and cover with cold water. Place the pot on high heat and bring to a boil. Keep a close eye on the eggs. Allow them to boil for 1 minute then transfer to a bowl of ice water to shock them. Peel the shells and set aside.

Refill the pot with new water and bring to a boil, preparing to cook the noodles.

Cut the tofu into small triangular pieces and pan fry in sesame oil until they brown on both side. Transfer them to a paper towel lined plate to sop up any extra oil.

Now, back to the broth. After it's been simmering for 20 minutes or so, add the corn kernels and adjust the seasoning to taste with salt and black pepper. Remove from heat and finish with the fresh cilantro, lime zest and lime juice.

Now that the both is finished begin cooking the noodles. Drop them in boiling water one bundle at a time, stirring them constantly to keep them from sticking. They only require about 3 minutes to cook. Using a small mesh strainer, pull the cooked noodles from the water and place in soup bowl. Ladle the broth over the noodles and garnish with a soft-boiled egg, tofu and extra cilantro.

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pickled cabbage spring rolls

Note: This post was previously published here as a part of my freelance work.

I love spring rolls. They’re fun to make, they’re healthy, and they’re delicious. Half the fun is that you can fill them with whatever your heart desires. This particular combination was born when we received a giant head of cabbage in our CSA. It’s not something we eat a lot, so we took to chopping it down and throwing it in jars. A week later, our fridge was full of delicious pickled cabbage, and thus, this yummy hors d’oeuvre. I encourage you to get creative with your spring rolls down the line, but if you’re looking for a solid, fool-proof delicious recipe, here is the perfect one to get you started.

Ingredients:

Fixings:

1 cup brown rice

1 cup chopped parsley

1/2 cup rice vinegar

1/4 cup sesame oil

2 tbs miso paste

1 package spring roll wrappers

1/2 block tofu

1 red pepper

1/2 avocado

Pickled cabbage:

2 cups water

1 1/2 cups apple cider vinegar

1 cup sugar

1/2 cup salt

1 mason jar chopped cabbage

Directions:

1. At least a week before you want to make the spring rolls, throw chopped cabbage into a mason jar with the rest of the makings, and stick it in the fridge to begin the pickling process.

2. When you’re ready to make the spring rolls, cook off the one cup of brown rice.

3. Once the rice is cooked, stir in parsley, vinegar, sesame oil, and miso. Then let it sit and cool for at least 30 minutes.

4. While rice is cooling, thinly slice tofu and fry the pieces in some sesame oil over a hot flame. Remove and set on a piece of paper towel to absorb the extra grease. 

5. Thinly slice red pepper and avocado, set aside.

6. Now you’re ready to start making the rolls. Fill a bowl or tray with luke warm water. Immerse a rice paper wrapper for about five seconds, so that the entire thing gets wet. Lay the wrapper out on a flat surface, fill with makings (rice, tofu, pepper, avocado, and pickled cabbage), placing ingredients like an oblong mound in the center. To roll it up, first roll the top edge down, then fold in the sides, and roll it towards you, the rest of the way closed. Keep it tight as you do so.

7. Continue until ingredients run out.

vegan carrot soup with coconut lime drizzle

Note: This post was previously published as a part of my freelance work here

Carrots can be found in season almost year-round. Most people get tired of the classic ways to eat them, so today I want to suggest one of my favorites: pureed. When carrots are all mashed up, they make great soups. This particular recipe takes an Asian spin with cilantro, lime, and coconut. After you’ve downed it you’ll be packed with good nutrients, and full enough to get through the afternoon.

Ingredients:

Soup:

-          2 Cups Carrots, Chopped

-          2 Celery Stalks, Chopped

-          1 Yellow Onion, Chopped

-          ¼ tsp Saffron Threads

-          1 Tbs Curry Powder

-          1 ½ Cans Coconut Milk

-          10 Cilantro Sprigs

-          1 Tbs Coconut Oil

Drizzle:

-          ½ Can Coconut Milk

-          Juice from 1 Lime

Directions:

1.       Melt coconut oil in a large pot.  Add carrots & onion to cook, stirring every few minutes.

2.       After 15 minutes, or once carrots are almost fully cooked, add celery for 5 more minutes.

3.       Stir in saffron and curry powder, and sauté for another 3 minutes.

4.       Add coconut milk. Stir & let simmer.

5.       After 10 minutes, kill the flame and let the soup sit.

6.       While the soup is cooling, squeeze juice from one lime into your ½ can of coconut milk. Mix it up with a fork & set aside.

7.       Using an immersion or regular blender, puree the soup mixture. Add the cilantro sprigs right at the very end, so that they get chopped up, but are not sitting in the heat for long.

8.       To serve, garnish with coconut lime drizzle & a few pieces cilantro.