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Posts Tagged ‘Fresh’

Fresh Corn Salsa | Relishing It

I’ll get to the corn salsa in a minute– but first I want to talk about beer!  Admittedly, I’ve been drinking too darn much beer this summer.  Not at one time– nothing like that.  But this summer, more than any other, it’s just been so easy to sit outside with Radd in the evening and visit over a beer or two.  I suppose it’s partly to do with our mild weather– not too hot, not too humid.  It has been perfect, which is excellent for my happiness.  And while I probably don’t need those calories at the end of the day, instead of stressing, I’ve decided to embrace it.

Fresh Corn Salsa | Relishing It

Fresh Corn Salsa | Relishing It

So what have I been sipping on?  Mostly farmhouse ales and saisons.  Two that I love are Saison Dupont and a local farmhouse ale from Liftbridge called Farm Girl.  Speaking of local beer, I’ve also been enjoying a few others like Bent Paddle’s Paddle Break Blonde and Steel Toe’s Size 7 IPA.  Now before this post turns into an essay on local beer, let me just say this– our craft beer scene here in Minnesota is just incredible right now.  So many wonderful breweries and taprooms, and I’ve been testing them out like it’s my job.  I’m owning it, I don’t mind saying.  A few other great summer favorites (not local) are Leffe Blonde and Pyramid’s Apricot Ale.  There, that’s my beer confession.

Fresh Corn Salsa | Relishing It

So what goes smashingly well with summer beer?  Yup– chips and fresh corn salsa.  I love salsa of any variety– tomato, tomatillo… but, there’s something about fresh corn salsa that wins the salsa competition for me.  I would choose corn every time.  It’s fresh, slightly sweet, spicy, and loaded with that citrusy lime/cilantro flavor.  Not to mention, it is simple to make– so simple that it’s somewhat silly to even give a recipe.  But, I think the same can be said for most summer fare– fresh and simple and that’s just fine.  So, get out your chefs knife and start cutting up that corn.  Then pour yourself a glass of cold beer and soak up some summer fun.  Cheers!

Fresh Corn Salsa | Relishing It

The Recipe: Fresh Corn Salsa

6-8 ears of fresh corn, cut

1 large red onion, diced

1 bunch fresh cilantro, finely chopped

2 jalapeños, chopped (remove seeds/ribs if heat is a factor)

2 cloves garlic, finely minced

juice of one lime

kosher salt

In a medium-sized bowl mix all of the ingredients.  Add more lime juice to taste.  Season appropriately with salt.  You may need more salt than you are used to — corn needs a bit to bring out its wonderful flavor.  Let flavors meld for a bit before serving.  Store leftovers covered in the refrigerator.  Enjoy!

Fresh Corn Salsa | Relishing It

Thanks for stopping by Relishing It!

Laurie

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Pho Ga (Vietnamese Chicken Noodle Soup) | Relishing It

When we moved to the Twin Cities from North Dakota in 1999, we were stunned by all of the wonderful restaurants.  More specifically, the ethnic food choices were mind boggling.  We simply did not have access to these types of food where we grew up. One of the very first places we tried was a small Vietnamese restaurant on the Midway in St. Paul.  It had recently been in the paper for having one of the best bowls of pho in town and the photograph that accompanied the article made my mouth water.  I didn’t know what pho was, but I knew I had to try it– and it. was. wonderful.   We still go to that restaurant occasionally during the Winter months, though now it’s more likely that you’ll find me making this dish at home.

Pho Ga (Vietnamese Chicken Noodle Soup) | Relishing It

It’s quite simple to make a delicious bowl of pho ga that can come together quickly so long as you have the homemade chicken broth ready.  And again, here you’ll want to use the homemade broth– it’ll make the difference.  I generally pull a couple of jars of broth and some shredded, cooked chicken from the freezer just a little while before we want to sit down for dinner.  Pho is all about a simple, flavorful base– some chicken, some rice noodles, and then load the top with fresh ingredients.  No two bowls of pho are identical, at least not in our house, because we all add our own little additions.  I love fish sauce and sriracha mixed into my broth– my kids, not so much.  I also load mine up with jalapeños, basil, sprouts, and a healthy squeeze of lime.  It’s sublime.

Pho Ga (Vietnamese Chicken Noodle Soup) | Relishing It

This soup will warm your body and if it were possible to do– I believe that it may actually warm your soul.  Think of a snowy, cold night tucked in at home.  Light a candle or two and nuzzle in.  Slurp on a bowl of this soup with your family or friends.  It makes the Winter months that much more enjoyable.

Pho Ga (Vietnamese Chicken Noodle Soup) | Relishing It

The Recipe:  Pho Ga | Vietnamese Chicken Noodle Soup

(Serves 4)

2 quarts homemade chicken broth (imperative for this recipe)

3- inch piece of fresh ginger, peeled

5 whole cloves

2 teaspoons whole coriander seeds

2 whole star anise

5 whole allspice berries

1 package (about 14 ounces) thin dried rice noodles

1 bunch scallions, thinly sliced

1 bunch fresh cilantro, stems removed

1/2 medium white onion, thinly sliced

About 4 cups shredded chicken,  (save from when making broth OR boil or bake chicken breasts/thighs)

1 bunch of fresh basil, regular or Thai, for garnish

fresh bean sprouts, for garnish

2 fresh jalapeños, for garnish

1-2 fresh limes, quartered, for garnish

Serve with the following condiments: fish sauce, sriracha sauce, hoisin sauce, red chili paste, and soy sauce

For this recipe, I’m assuming you have homemade chicken broth at the ready.  If you don’t– make some immediately.  If you don’t have time to wait the full 24 hours for it to simmer, that’s fine.  Three hours or so,  will work.  Follow these instructions and add the pho ga broth spices (fresh ginger, cloves, allspice berries, coriander seeds, and star anise) right into the pot.  Note:  You will have much more broth than the recipe calls for, but that’s not entirely a bad thing.  You may want to up the amount of spices, as well. 

Begin by adding two quarts of homemade chicken broth to a large saucepan or kettle.  Place the ginger into the pot along with a spice sachet or cheesecloth tied with string filled with the cloves, allspice berries, coriander seeds, and star anise.  Bring to a boil, then reduce to a medium simmer and let cook for about 45 minutes, so that the flavors can infuse.

Meanwhile, when the broth is nearly finished,  cook the rice noodles according to the package instructions (I generally cook them for less time than suggested)– they don’t take very long to cook, so keep a watchful eye.  You do not want the noodles to become mush.  Fill your individual bowls with the rice noodles,  shredded chicken, some sliced white onion, a bit of cilantro, and sliced scallions.

Remove the ginger and spice sachet from the broth.  Ladle the hot broth into the noodle filled bowls.  Serve with accompaniments– fresh basil, bean sprouts, fresh jalapeño, and lime.  Along with the condiments– fish sauce, sriracha sauce, hoisin sauce, soy sauce, and red chili paste.  Enjoy!

I hope you are all having a wonderful week so far.  Take Care!

Laurie

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