BodeLou Bakes


Healthier Potato Soup
November 4, 2013, 3:04 am
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If your CSA is anything like mine you’re going through what I like to call the Root Vegetable period.  Long gone are the tomatoes and corn of summer. Instead, your bags are full of beautiful turnips, vibrant carrots, sweet onions and yams.  Oh and let’s not forget all the potatoes. Continue reading



Kimchi Mac and Cheese
September 23, 2013, 11:18 pm
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Before I left for my vacation a few weeks ago,  I was scrambling to use my CSA veggies without them going to waste while I was gone. What resulted was a pickled corn salad, pickled bean salad, bread and butter pickles and kimchi, because what else does one actually do with cabbage?

Last night as I was scrounging around the kitchen looking for something to cook for dinner, I decided comfort food was the way to go. What better way to enjoy the autumn weather than with comfort food made with summer’s bounty. What resulted was this kimchi macaroni and cheese– while the recipe needs some perfecting, there is definitely a good start in this pot of cheesy, spicy, fermented goodness.  

Screen shot 2013-09-23 at 7.14.59 PM

 

Kimchi Mac and Cheese

Ingredients:

  • 1 1/2 cup kimchi, chopped into 1-in pieces
  • 2 cups elbow macaroni noodles or shells
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 cup milk, 2% or whole
  • 2 scallions, chopped
  • 1 cup sharp cheddar cheese
  • salt and pepper, to taste
  • smoked paprika
  • 1 roma tomato, diced
 Directions:
  1. Bring a pot of salted water to a boil, cook pasta according to box instructions. Strain, set aside
  2. In a large skillet or saucepan, melt the butter and sauté kimchi. Cook until most of the liquid has reduced, about five minutes. Add in the scallion, cooking for 1-2 minutes.
  3. Reduce heat to medium-low and add flour, lightly coating the kimchi and clumping.
  4. While stirring, slowly add the milk into the pan  to form a roux.
  5. Once this as thickened, add in the grated cheese, stirring until melted.  Add salt and pepper to taste.   Remove from heat, then gently fold in noodles. 
  6. Serve garnished with diced tomatoes and sprinkle of smoked paprika.

Kimchi recipe

Ingredients
2-3 lbs./1 kg organic Napa or green cabbage
3 medium organic carrots, thinly sliced
1 medium (6-inch) organic daikon radish, thinly sliced
2 quarts/liters filtered water
1/2 cup sea salt or kosher salt

6-8 cloves (one bulb)  garlic
1 (3-inch/13cm)  ginger
1/4 cup dried red pepper powder (no-salt)
1 Tbspl fish sauce
1 Tbsp soy sauce

Instructions

Soak Vegetables: Dissolve salt into water in a one-gallon glass container. Remove outer leaves from cabbage  and chop into 1-inch chunks/strips.  Add cabbage, carrots, 1 scallion and radish to the brine. Cover with a plastic lid or plate and weigh down (I use a glass wine bottle filled with water) so that the contents stay under the brine. Leave for 4-6 hours (overnight is okay). Drain the veggies through a colander, reserving about a cup of the brine.

Prepare spice paste: Chop 3 of the scallions thinly. Add to a small glass or metal mixing bowl or the mixing bowl of a food processor. Roughly chop the garlic and ginger and add to the bowl. Add pepper powder, soy sauce and fish sauce.  Stir and mash contents (or pulse with food processor) together until a paste forms.

Pack/Jar: Wearing a latex gloves  mix the paste thoroughly  into the drained vegetables and the other half of the scallions with your hands.  Mix until the veggies are coated nicely with the paste. Cover with a plastic lid or plate, and weigh down so that the contents stay under the brine. Cover with a cloth and rubber band to protect from flies.  Transfer contents to mason jars and store in fridge.

 



Summer Corn and Tomatillo Soup
September 18, 2013, 1:16 am
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The best season for eating has always been summer. Tomatoes, corn and bbq. Three things that happen to be some of the most wonderful gifts in the world. I can recall many a slab of ribs, ear of corn and plate of sliced tomatoes sitting on my plate in the hot days of August. Nothing compares.

Savoring that sweetness of summer can be nearly impossible once the September chill kicks in, especially in food. How is it possible to capture that bright flavor year round while staying mindful of seasonality?  Soup.

I whipped up this soup tonight–blending two recipes I’ve seen elsewhere and adding my own flavor, compliments of my CSA grown tomatillos. I’ll eat it chilled tonight, once its cooled off and the sun has gone down. Better yet, I will freeze half for later in the year and serve it warm as a chowder. Trust me; in those cold months, when the wind is blowing and you can feel the icy freeze in your bones and you’ll be dreaming of an outdoor farmers market, you’ll want a taste of these last sweet summer days.

Summer Corn and Tomatillo Soup

4-5 ears of bi-color corn, organic

3 tablespoons butter

2 tomatillos, diced

2 celery stalks, diced

2 carrots, diced

1 small white onion, diced

2 jalapenos, diced with seeds

3 cloves garlic, diced/pressed

4 cups vegetable stock

2 tablespoons flour, unbleached

3 tablespoons 2% milk

Hot sauce, salt and Pepper to taste.

Grate the corn from the ear with a large hole grater into a medium size bowl. Be sure to catch both the corn and the liquid. Set aside.

In a large pot, heat 1 tablespoon of butter over medium heat. Add in the onion, carrot, celery, garlic. Cook until translucent about 3 minutes. Add in tomatillos, jalapenos and cook another 2 minutes. Add in the corn and cook another 3 minutes. Pour in the vegetable stock and bring to a slow boil. Turn down the heat to a simmer and add salt, pepper and hot sauce to taste.

In a separate saute pan, heat remaining tablespoons of butter. Slowly whisk in flour until it cooks, forming a paste. Add in the milk slowly, while whisking constantly– forming a roux. Remove from heat and gently, while whisking, add to the soup. After a minute turn the heat up so the soup comes to a low boil. Let the soup boil for about 3 minutes. Remove from heat and serve chilled or hot.



Eggceptional Breakfast.
May 3, 2012, 1:59 pm
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One of the best ways to celebrate a new day is by making certain breakfast counts. You’ve heard the age old saying that “Breakfast is the most important meal of the day;” there is so much truth behind these words. Studies show that the brain’s serotonin level is at the highest when we first wake up, causing us to have no cravings. However, if the body isn’t fueled first thing, our serotonin levels drop and we instantly start to crave sugar. Honoring these cravings late in the day creates a cycle of poor nutrition. Once you and your stomach become accustomed to eating first thing in the morning, you’ll notice that uneasiness when you first wake up will gradually disappear. Nutritionists generally recommend 25- 30 % of your caloric intake to come at breakfast and the rest to be scattered throughout the day in smaller increments. There’s no harm in loading up for the day before it even begins!

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Comfort Food: Broken Heart Bread Pudding
April 5, 2012, 5:23 am
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For many women, when we go through tough times or heartbreak we turn to what comforts us most. For some that means a close-knit group of friends or family that can pick us up off the ground when we thought perhaps it wasn’t possible. For some that means purposeful, focused exercise meant to relieve added stress. For some that means finding a pint of the most sinful ice cream and indulging with an equally sinful melodramatic romantic comedy. I find myself craving bits and pieces of all of these things, but for me, there are truly only two things that seem to be the most cathartic for a broken heart. The first is baking and the second is writing.

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Sprouting Up!
March 13, 2012, 5:29 am
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I have only recently fallen in love with foods and flavors I thought I could never enjoy. As I have age, my sweet tooth has subsided, or I guess become more sophisticated and I have found myself craving the bitter, nutty, salty flavors I once despised. They say that as we age, our taste buds change and that we acquire a taste for harsher, complex flavors like bleu cheese, green olives and even pungent alcohols like scotch that may have been off-putting even during young adulthood. Brussels sprouts, however, are my favorite of these new affections and are not just an acquired love but one that yields a beneficial relationship. Continue reading



A Bagel a Day keeps the Blues at Bay
February 27, 2012, 4:10 pm
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Some would say that New Yorkers take certain things to seriously. As a new New Yorker, I now fall into this category. When in reference to food, this is entirely a good thing. Take the bagel for example; found on nearly every corner, in every street-side coffee stand, in the display case of every deli and behind the counter at a majority of bodegas, this is for sure a breakfast food that this city could not live without. There are annual surveys of the five burroughs to find the best bagel, a hundred or so variations on the original recipe and few bad seeds in the bunch. It is no wonder the Atkins Diet was not popular in this carb-loving crowd.

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