west coast 2

Here we are in week two of the big cook.

It has entered "Fall-ish" type weather here in L.A., which means gray mornings and the fact that I might actually have to wear socks. I hate wearing socks.

Well, to kick the gray away, I'm cooking up some soup and stew for the week to come.

Big Cook: Niku Jaga (Japanese Style), Corn Soup (Alice Waters Style), Veggie Quesadillas and Zaru Soba Stir Fry

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Niku Jaga

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Found a good recipe with some twists on it from Iron Chef Morimoto himself.

Here's the link:

www.community.learnsushi.org/2007/11/iron-chefs-niku-jaga/

*also, there's a high effort portion to the prep which calls for dipping the beef one by one. You can also do as gohan/woo woo mamas do. dump it all in. at once. you're still an iron chef! just smarter!

*if you can't find certain ingredients, such as yam noodles or even thinly sliced beef--> just use regular cubes of meat (longer cook on low heat and omit the noodles).

*i had a ton of shiitake mushrooms in the house, so i added that too.

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Corn Soup

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Large White Onion

6tbs butter

salt/pepper

5 ears of white corn

optional: half a pigs foot (it's a very good option)

1. Dice onion w. butter

2. Add half pigs foot. The tasty option.

3. Add salt/pepper

4. Stew until onions are soft

5. If onions dry out, add a little water

6. While the onions are cooking, slice corn kernels from cobs

7. When the onions are ready, add a quart of water, bring to a boil, add corn and simmer for 3-5 minutes.

8. Take the pot off fire, remove pig's foot and puree

9. Strain through sieve.

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Veggie Quesadilla/Zaru Soba Stir Fry

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Veggies (Napa/Peppers/Onions/Asparagus/Leeks...whatever)

1. Stir fry with tons of garlic/season

2. Save for sticking in veggie quesadillas and Stir Fry w. Soba