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TIP OF THE DAY: Make Really Good Chinese Egg Rolls

Egg Rolls

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Top: Egg rolls with BBQ pork and sweet and
hot chili dipping sauce, from the National
Pork Board. They’re baked, not fried (recipe).
Bottom: Egg rolls from Red Stix | NYC, served
with a mix of rice vinegar and soy sauce.

 

For the Chinese New Year, why not make your own egg rolls? Serve them as an appetizer, or as a snack with a cold beer.

EGG ROLL HISTORY

Like Chinese chicken salad, crab wontons, duck sauce, fortune cookies, General Tso’s chicken and sweet and sour pork—not to mention the pu pu platter—the egg roll is a Chinese-American invention. Food historians believe it was first created in New York City in the early 1930s.

But over time, what was initially a richly layered roll with a mix of bamboo shoots, roast pork, scallions, shrimp and water chestnuts evolved into a bland cabbage roll—a stuffing of shredded cabbage, flecked with bits of pork and carrot. [Source]

If you’d like to go back to the golden age of egg rolls, make your own! If you don’t like to deep fat fry, you can bake them.

This recipe came to us via Melissas.com, from Chef Martin Yan of Yan Can Cook.
 
RECIPE: CHEF MARTIN YAN’S EGG ROLLS

Ingredients For 12 Pieces

  • 12 egg roll wrappers
  • 1 tablespoon cooking oil
  • ¾ pound ground pork, chicken or beef
  • 2 teaspoons minced ginger
  • 2 garlic cloves, minced
  • 1/2 teaspoon sugar
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 12 ounces green cabbage, finely shredded
  • 1 medium carrot, finely shredded
  • 4 green onions, thinly sliced
  • 1 egg, beaten with 1 teaspoon water
  • Cooking oil for frying
  •  
    Don’t forget the condiments: hot mustard, jalapeño pepper jelly, plum sauce, ponzu sauce, sweet and sour sauce, Thai sweet chili sauce (sweet and hot) or just plain soy sauce. We like to serve two different options: Colman’s prepared mustard (a better version of “Chinese mustard”) and Thai sweet chili sauce (you can buy it or make your own).
     
    OPTIONAL INGREDIENTS

    You can add just about anything to an egg roll, as long as it’s finely chopped and well drained (don’t add moisture).

  • There are fusion egg rolls that include pastrami (a Reuben egg roll) and corned beef and cabbage egg roll.
  • The menu at Rhode Island’s Egg Roll Cafe features the classic egg roll plus these flavors: Bacon-Egg-Cheese, Cheeseburger, Crab Rangoon, Fajita, Ham-Egg-Cheese, Pizza, Shrimp, Spinach & Feta, Steak & Cheese and Taco, among others.
  • Check out this recipe, featured in the Merced [California] Sun Star, which includes classic ingredients plus peanut butter and cinnamon. The creator, Fanny Go, was born and raised in Southern China (where there are no egg rolls) and now lives in Chicago.

    In addition to her basic recipe, she suggests these optional extras which you can incorporate into Chef Yan’s recipe:

  • ½ cup boiled shrimp, cut into dime-size pieces
  • ½ cup shiitake mushrooms, soaked, squeezed and thinly sliced
  • ½ cup well-drained bamboo shoots, julienned
  • ¼ cup water chestnuts, thinly sliced
  • ½ cup bean sprouts, well drained
  • Editor’s choice: Chinese sausage (if you can get hold of it)
  •  
    Once you get the hang of it, you can experiment with your favorite fillings, from vegetarian to Swiss cheese—or anything that goes well with beer or wine.

    Back to Chef Yan’s recipe:

     

    Preparation

    1. HEAT a wok or stir-fry pan over high heat until hot. Add the oil, swirling to coat the sides of the pan. Add the pork, ginger and garlic; stir-fry until meat is cooked through, about 2 minutes. Drain the excess oil.

    2. COMBINE the pork, sugar, soy sauce and sesame oil in a medium bowl. Set aside for 30 minutes.

    3. COMBINE the cabbage, carrot and green onions in a large bowl. Add the meat mixture; toss well and let it cool slightly.

    4. FILL the rolls: Place a wrapper on a clean flat surface in front of you so that it looks like a diamond. Place 3 tablespoons of filling in the center. Fold the bottom point up over the filling and roll once. Fold in the right and left points. Brush the beaten egg on the top point. Continue rolling until you have a tight cylinder. Place the filled rolls on a baking sheet and cover with a damp cloth while filling remaining rolls.

    5. FRY: Heat 2-3 inches of cooking oil over medium-high heat in a large pot or wok, to 350°F. Add the egg rolls, a few at a time, and fry until golden brown, 2-3 minutes per side. Lift out with a slotted spoon and drain on paper towels.

    Serve with sweet and sour sauce, plum sauce, hot mustard or jalapeño pepper jelly.

    Recipe copyright Yan Can Cook, Inc., 2014
     
    THE DIFFERENCE BETWEEN EGG ROLLS, SPRING ROLLS & SUMMER ROLLS

    It can be very confusing, but we’ve done our best here to explain the differences.

    While some countries, including China, serve fried egg rolls and spring rolls, the terms are not synonymous. An egg roll has a heavier pastry wrapper of wheat dough that contains eggs—hence the name. The cooked roll can be sliced into sections. Spring roll wrappers are made without egg. A fried spring roll is very fragile and can shatter like phyllo.

  • Egg rolls are deep fried. The wrappers are thicker, making egg rolls more of a filled pastry. They can have a vegetable, egg, meat and/or seafood filling. The filling varies by chef, and can include chopped shrimp, ground beef, ground chicken or turkey, matchstick-sliced pork or Chinese sausage, minced cabbage, carrots, garlic, ginger and mushrooms.
  •  

    Egg Rolls

    Spring Rolls

    Top: Chef Martin Yan’s egg rolls, served with sweet and sour sauce. Photo courtesy Melissas.com | Yan Can Cook. Bottom: Translucent rice paper enables spring and summer rolls to show off the ingredients inside. Photo courtesy Nature Box.

     

  • Spring rolls can be fried or not. The fried versions use thinner wheat wrappers and are narrower and more finger-like. They can be filled with pork and/or shrimp. Spring rolls can also be served in an uncooked rice noodle wrapper. These are traditionally eaten during the Spring Festival in China, hence the name; and are also popular in Cambodia, Indonesia, Thailand and Vietnam. Thee rice noodle wrappers are moistened into pliancy and translucency, then filled with seafood, bean thread vermicelli, red lettuce or Boston lettuce leaves, shredded cabbage and carrot, plus wonderfully refreshing herbs—fresh mint, basil and cilantro leaves. They are served with a sweet chili dipping sauce.
  • Summer rolls are made in the style of spring rolls, but with more seasonal ingredients. They are always in a rice noodle wrapper and never fried. The ingredients can be cooked, raw or a mixture, and the colors and shapes show through the translucent wrapper. Ingredients typically include pork and/or shrimp or vegetables, rice vermicelli (noodles) and fresh herbs (basil, cilantro and mint). The dipping sauce for summer rolls is typically a blend of rice wine vinegar and soy sauce or tamari, with minced scallions and a splash of toasted sesame oil.
  •  
    The dipping sauces for the different rolls can be mixed and matched. Our favorites include peanut sauce, a blend of peanut butter and hoisin sauce with garlic; sweet and hot red chili sauce; and rice vinegar/soy sauce.
     
    The way to best learn the differences, of course, is to go out and eat them, or make them at home. But note that even restaurants and retail establishments can abel these different rolls incorrectly.

      

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    VALENTINE’S DAY: Chocolate Stout, Sriracha Stout & Moonstruck Beer Chocolates

    Rogue Chocolate Stout

    Special chocolate craft brews for your
    Valentine. Photo courtesy Rogue Ales.

     

    Here’s what to get a beer-loving Valentine: two stouts created specifically for the occasion and some hot stuff.

  • Rogue Chocolate Stout, with a special Valentine-red label on a 750 ml bottle, is Rogue’s platinum award-winning Shakespeare Oatmeal Stout (one of the highest rated stouts in the world), infused with Dutch chocolate.
  • Rogue Double Chocolate Stout is an amplification of its Chocolate Stout, with big, rich flavors of chocolate, rolled oats, and honey. The 750ml bright red bottle is only available through the end of February.
  • Sriracha Hot Stout. If your Valentine prefers heat to chocolate, look for Rogue Sriracha Hot Stout. The only beer officially sanctioned by Huy Fong Foods (makers of the original Sriracha “Rooster” Hot Sauce) the heat is back for a limited time. Ebony-hued, with rich notes of caramelized malts and warm, slow burn on the finish, it’s also in a bright red bottle.
  • Special Stout Glass. To enhance the stout experience, Rogue collaborated with Spiegelau to create a special stout glass. Expertly crafted, it was designed to accentuate the roasted malt and rich coffee and chocolate notes of Rogue stouts.
  •  

    There’s more information at Rogue.com.

     

    CHOCOLATE BEER TRUFFLES

    Oregon’s Moonstruck Chocolate collaborated with top Oregon craft brewers to develop a superb beer truffle collection.

    The chocolate truffles are rich, nutty sweet, dark and intense, and fresh and hoppy, depending on the beer. Each 12-pack collection features three each of:

  • Deschutes Brewery Black Butte Porter Truffle
  • Full Sail Brewing Co. IPA Truffle
  • Rogue Ales Hazelnut Brown Nectar Truffle
  • Widmer Brother’s Brewing Hefeweizen Truffle
  •  
    Get yours at MoonstruckChocolate.com.

     

    Beer Truffles

    Beer truffles from Moonstruck Chocolate. Yes, they’re shaped like corks.

     

      

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    TIP OF THE DAY: Stack Cake Party

    Stack Cake

    Stack Cake

    Stack Cake

    Top: Strawberry Jam Stack Cake from Sweet Auburn Desserts, photo by Deborah Whitlaw Llewellyn. Here’s the recipe. Middle photo from TheSimpleElements.com. Here’s the recipe. Bottom photo from Maman Bakery Cafe | NYC.

     

    Do you have plans for Valentine’s Day? If you have nothing going on, why not round up a group of friends and neighbors and have a stack cake party?

    What’s a stack cake?

    STACK CAKE HISTORY

    Stack cake is an old-fashioned concept from the Southern Appalachian Mountains. It originated as a wedding cake alternative in that economically-challenged region.

    Each guest or family would bring a layer for the cake, and the bride’s family would provide the filling. The layers would be assembled at the party.

    The result: a rustic layer cake with no icing but lots of heart.

    Beyond weddings, stack cake parties were another way for people to get together to exchange recipes and gossip.

    Many types of cake layers could be brought, from sponge-like layers to cookie-like layers. In order stop the typical seven or eight layers from toppling over, each layer was sometimes pressed very flat.

    These days, another un-iced cake, called naked cake, is enjoying its moment. Unlike stack cake, the whole naked cake is made by one person, in one flavor. The sides of the cake aren’t iced, although the top usually is.

    Rather than an economical way to assemble a cake, naked cake economizes on calories and labor, by not frosting the sides.

    YOUR STACK CAKE PARTY

    You never knew exactly how the layers would add up. Even if you told everyone to bring an eight-inch layer of yellow cake or chocolate cake…well, what are the odds that they’d match, even if you provided a recipe?

    Besides, isn’t it more fun if to have a pot luck cake with different layers: carrot, chocolate, devil’s food, gingerbread, red velvet, vanilla and, well, we’d like a layer with big chocolate chunks?

    All you have to do is:

  • Tell everyone what size to make their layer cake (eight inches is standard).
  • You can cap the layers at four or five, or make two cakes.
  • You can assign flavors, or let the universe decide what you get.
  • You provide the filling and some icing to decorate the top.
  • Or you can delegate those, too, and just focus on the beverages.
  •  

     
      

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    FOOD HOLIDAY: National Tater Tot Day

    February 2nd is National Tater Tot Day.

    Chefs nationwide have been putting their own twists on this American comfort food.

    At The Eddy in New York City, the potato is blended with bacon prior to frying. The tots are served in a pool of mustard sauce, topped with pickled mustard seed and English pea purée (we substituted homemade basil mayonnaise).
     
    TATER TOTS HISTORY

    Tater Tots are an American side dish made from deep-fried, grated potatoes. They are miniature croquettes: crisp little cylinders of hash brown-style potatoes. Tater is American dialect for potato, and “tots” came from their small size.

    Although the name may seem generic, Tater Tots® is a registered trademark of Ore-Ida. Tater Tots were created in 1953 when Ore-Ida’s founders, brothers F. Nephi Grigg and Golden Grigg, were considering what to do with leftover slivers of cut-up potatoes from their French fries.

    They chopped them up, mixed them with flour and seasonings, and pushed logs of the grated/mashed potato mixture through a form, slicing off and frying small pieces. The rest is history.

    The Ore-Ida brand was acquired by H. J. Heinz Company in 1965.
     
    PICKLED MUSTARD SEEDS

    What’s with pickled mustard seeds? Over the last year or so, they’ve have become a trend with chefs, some of whom use them as a condiment with fatty foods (bacon, charcuterie, fried food, pastrami, etc.).

     

    Gourmet Tater Tots

    Mustard Seeds

    Top: Tater Tots interpreted at The Eddy in New York City, with pea purée and pickled mustard seeds. Bottom: Pickled mustard seeds from OurDailyBrine.com.

     
    The Eddy paired them with their version of Tater Tots.

    To make your own, follow this recipe from OurDailyBrine.com. to make your own pickled mustard seeds.
     
    MORE TATER TOTS

  • Gourmet Potato Tots Recipes
  • Baked Potato Tots Recipe
  •   

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    FOOD FUN: Groundhog Day

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/groundhog grinds 230sq

    Celebrating Groundhog Day with coffee grounds. Photo courtesy Folgers.

     

    The Italian artist Giulia Bernardelli doesn’t work in pastels or oils; she works in coffee. See her stunning work here.

    For more images, go to Google Images and search for Giulia Bernardelli.

    You may not be able to paint with spilled coffee, but you can try your skill with ground coffee.

    Get an artist’s paintbrush, and fashion your picture as you may have once put magnetic hair on Wooly Willy.

    What to do with your coffee groundhog? We have no idea; it’s just food fun.

     

     
      

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    FOOD FUN: Good Luck Foods For The Chinese New Year

    The Chinese New Year starts on February 8th. It’s the Year of the Monkey.

    It’s also known as the Lunar New Year, since it’s based on the lunar calendar; and other Asian countries besides China celebrate it. The celebration lasts for 15 days, and is celebrated by an estimated 1.4 billion people around the world.

    Families gather to feast and to wish each other good luck in the year ahead. Children may be given red envelopes filled with coins, although the money inside is not as important as the color and symbol found on the envelopes, which signify happiness and good blessings.

     
    FUN FACTS ABOUT CHINESE NEW YEAR

    These tidbits come from Calbee North America, a company that specializes in crisp, natural snacks with popular brands like Harvest Snaps, Saya Snow Pea Crisps and Shrimp Chips.

  • The start of the Chinese New Year varies each year. It depends entirely on the phases of the moon, which is why it is also known as the Lunar New Year. It usually begins sometime between January 21st and February 10th.
  • The Chinese New Year engenders the world’s largest human migration, known as Chunyan. More than one billion people board planes, trains, boats, buses and cars to visit loved ones.
  • Chinese New Year celebrations were born out of fear and myth. Legend spoke of the wild beast Nien (which also is the word for year) who appeared at the end of each year, attacking and killing villagers. Loud noises and bright lights were used to scare the beast away.
  • No meat is eaten on the first day of the Chinese New Year. This is meant to ensure a long and happy life. (Did those ancient Chinese know about cholesterol?)
  • The meal on Chinese New Year’s Eve is the most important dinner of the year. Typically, families gather at a relative’s house for dinner. These days, many families often celebrate at a restaurant.
  • Greet people with the phrase Kung Hei Fat Choi. It means Happy New Year, or May You Have Good Fortune, in Cantonese.
  •    

    Calamondin Oranges

    Pomelo

    Lucky citrus: Both oranges and pomelos are considered good luck for the Lunar New Year. Top photo courtesy FamilyFeedbag.com, bottom photo courtesy Good Eggs | San Francisco.

     

     

    Branzino

    A whole fish is served to ensure a good start and finish to the year. Photo courtesy Eataly.

     

    GOOD LUCK FOODS

    Stock up for Chinese New Year with:

    1. Oranges & Tangerines

    Displaying these fruits, and eating them, is said to bring wealth and luck. The tradition stems from the way the Chinese words for gold and orange sound alike, while the word for tangerine echoes luck.
     
    2. Long Noodles

    Eating the longest possible noodles portends long life. Unless you can buy uncut fresh strands from a pasta shop, look for a box of spaghettoni.
     
    3. Pomelo

    This parent of the grapefruit is thought to bring prosperity and status, because its Cantonese name sounds similar to the words for prosperity and status. (The pomelo was crossed with a variety of orange to produce the grapefruit.)

     
    4. Long Leafy Greens and Long Beans

    Chinese broccoli and long beans are cooked without slicing, to wish for a long life. You can substitute regular broccoli, broccoli rabe or broccolini. As for the long beans: They’re so much fun, so see if you can find them at a Chinese grocer.
     
    5. Whole Fish

    The Chinese word for fish sounds like the word for abundance. The fish is served with the head and tail intact to ensure a good start and finish to the year.

      

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    PRODUCT: Mardi Gras King Cake Kit

    King Cake

    King Cake

    Here’s what you can make from the King Cake Kit. You can use the icing and sparkling sugars to create your own special design. Photos courtesy King Arthur Flour.

     

    Egad: It’s a perfect storm of food holidays! The Super Bowl is February 7th, Lunar New Year begins February 8th, Mardi Gras follows on February 9th, and Valentine’s Day is February 14th.

    We’re tackling them one by one. Here, an easy and most delicious King Cake kit from King Arthur Flour lets you celebrate in style. It has everything you need to make a fine King Cake. You can even host a King Cake party, as many do in Louisiana.

    Hundreds of thousands of King Cakes are eaten in Louisiana during the Carnival season: at home, in offices and at King Cake parties.

    While people in other parts of the country may order a King Cake from a baking company in Louisiana, making your own with a King Arthur product is likely to be tastier, not to mention less expensive and more fun.
     
    THE KING CAKE KIT

    What’s included:

  • 1-pound box of premium cake mix (an egg- and butter-rich yeasted sweet dough)
  • Almond paste for the filling
  • White icing mix
  • 2-ounce bag of each decorating sugar in the Mardi Gras colors of yellow, green and purple
  •  
    The traditional plastic baby is not included, but you can get one at the nearest party store (in the Baby Shower section).

    The kit is $19.95 at KingArthurFlour.com.

     
    ________________________________________
    *The colors were selected in 1872 to honor the visiting Russian Grand Duke Alexis Alexis Alexandrovich Romanoff, whose house colors were purple, green and gold. Purple signifies justice, green represents faith and gold is for power.

     

    THE HISTORY OF KING CAKE

    The King Cake is an adaptation of the French Epiphany Cake. While an Epiphany Cake is subdued—a round of crisp brown pastry—the celebration cakes in New Orleans are decorated in the three official colors of Mardi Gras: purple, green and gold*.

    The cake itself is named for the three Wise Men, also called Magi or Kings. In France the Epiphany Cake is called galette des rois, king cake.

    The King Cake tradition is believed to have arrived in New Orleans around 1870. In France, puff pastry (pâte à choux) is filled with almond cream (frangipane). But in New Orleans, the concept took another direction.

    The first King Cakes for Mardi Gras were simple rings of yeast dough, some braided, with a small amount of decoration.

    The cakes became more festive over time, incorporating the Mardi Gras colors.

    In more recent years, the fillings have followed modern tastes. You can find them in chocolate, numerous fruit flavors, even cream cheese. Royal icing with the three official colors of sparkling sugar decorate the tops.

    Shapes have evolved, too: round, oval, square, and at fine restaurants, deconstructed. There are also cookie and macarons in purple, green and gold.

    The ubiquitous cakes range from garish supermarket options to elegant pastry from the best bakers.
     
    What About The Baby?

    The cake traditionally includes a small plastic baby representing Baby Jesus. The person who gets the piece of cake with the baby is said to have good luck for the next year.

    Note, however, that the lucky trinket has various privileges and obligations, which can include hosing next year’s party—or at least, bringing the cake.

    After the rich Danish dough is braided and baked, the “baby” is inserted. The top of the ring or oval cake is then covered with delicious sugar toppings in the Mardi Gras colors.

    Today, a tiny plastic baby is the common prize. At a party, the King Cake is sliced and served. Each person looks to see if their piece contains the “baby.” If so, then that person is named “King” for a day and bound by custom to host the next party and provide the King Cake.
     
    In earlier days, the baby might be made of porcelain, or even gold in wealthy homes.

    These days, since no one should bake plastic inside a cake, the trinket is typically inserted through the underside of the baked cake.

    In the past, as in France, other trinkets such as coins and charms could be baked into the cake. In humbler homes, a pecan, pea or bean could be baked in.

    Trinket or not, we look forward to a big slice of our King Arthur King Cake.

     

    King Cake

    Glamorous King Cake

    Deconstructed King Cake

    Baby Figurines

    Top: A nicely decorated King Cake from Hudson Valley Chocolates. Second: A glamorous King Cake from New Orleans confectioner Sucre. Third: Chef Ric Tramonto’s deconstructed King Cake at Restaurant R’evolution. Bottom: A baby figurine is inserted into the cake. These are from Wilton, but any party store should have them.

     

      

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    TIP OF THE DAY: Make Egg Drop Soup

    Chinese Egg Drop Soup

    Fresh Cilantro

    Top: Egg drop soup is known for its strands
    of eggs. Bottom: A fresh herb garnish
    —chives/green onion, cilantro or parsley—
    makes a big difference. Photos courtesy
    Good Eggs | San Francisco.

     

    Chinese egg drop soup is a very simple concept: chicken broth with thin strands of cooked egg. The strands are created by pouring a thin stream of beaten eggs into hot broth at the end of cooking.

    It’s the easiest dish you can make to celebrate the Chinese New Year—also called the Lunar New Year, since other countries in Asia celebrate the holiday. With no added fat or carbs, it’s also spot-on for new year’s diet resolutions—American or Chinese versions.

    The recipe below, from Good Eggs in San Francisco, is more sophisticated than what you get at Chinese restaurants in the U.S. Star anise and miso give the soup so much flavor, it becomes a knock-your-socks-off alternative to the standard American version—typically a bland, gummy (from too much cornstarch) soup.

    While you’re at it, make your own Chinese fortune cookies for dessert!
     
    EGG DROP SOUP HISTORY

    In China, the dish that we call egg drop soup is called egg flower soup. Food historians can’t pin a date on the emergence of the recipe, but the domestication of fowl for eggs was recorded as far back as 1400 B.C.E.

    Similar recipes combining chicken broth and eggs appear in other cultures as well.

  • In France, tourin, a garlic soup, is made with chicken stock that is drizzled with egg whites and thickened with an egg yolk. Unlike egg drop soup, the egg whites are whisked in rapidly to prevent strands from forming.
  • The Greeks added fresh lemon juice to create avogolemono soup. The eggs are added for body and don’t create strands.
  • In Italy, the addition of grated Parmigiano-Reggiano cheese created stracciatella. As with egg drop soup, the eggs form strands.
  •  
    In China, versatility is the name of the game.

  • Tastes vary across regions, with southern Chinese preferring to thicken the broth with cornstarch, and northerners favoring a thinner soup without it.
  •  

  • Tomatoes, corn and green peas may get tossed in as well.
  • Other add-ins can include bean sprouts and tofu cubes.
  • Familiar garnishes may include black pepper, chopped green onions (scallions), and a drizzle of sesame oil, but that’s just the beginning of a whole slew of possibilities.
  •  
    In the U.S.:

  • The soup is thickened with cornstarch, as is done in southern China.
  • It is typically served without a garnish or extra add-ins—but make yours as customized as you like.
  • We like to add cooked chicken strips and chopped green onions, plus fresh cilantro or parsley—whichever we have on hand.
  •  
    As with any recipe, you can (and should!) make it your own.

     

    RECIPE: CHINESE EGG DROP SOUP

    Prep time is 15 minutes, cook time is 20 minutes.

    You can buy the broth or make it with this recipe.

    Ingredients For 2-4 Servings

  • 2 tablespoons olive oil
  • 1 leek, halved and sliced into thin pieces
  • 1 quart chicken broth/bone broth
  • 1 whole star anise
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons miso paste
  • 4 eggs
  •  
    Preparation

    1. HEAT 2 tablespoons of olive oil over high heat in a big soup pot. When the oil is hot, add the leek and cook for about 6 minutes, until it is soft and starting to turn golden brown. At this point, turn the heat down to medium and carefully add the broth. Then whisk in the star anise, soy sauce and vinegar.

    2. ADD the miso: Pour a ladleful of the broth into a small bowl and add the miso. Whisk to incorporate, then pour the enhanced broth back into the pot. Simmer for about 15 minutes. While the broth cooks…

    3. WHISK the eggs vigorously in a mixing bowl that has a pouring spout, until the whites and yolks are completely (and we mean completely) combined. When the broth has simmered and you’re ready to eat, turn the heat to high and bring the broth to a boil. As soon as it’s boiling, turn the heat back down to low and wait until the broth is at a steady simmer.

     

    Star Anise

    Midget Corn

    Star anise is perhaps the most beautiful spice. Photo courtesy SilkRoadSpices.ca. Bottom: Customize your soup with ingredients like baby corn. Photo courtesy Alibaba.com.

     
    4. At this point, hold the bowl of eggs in your left hand and slowly stir the broth with a whisk in your right hand. Pour the egg into the broth in a slow and steady stream and watch it form an eggy ribbon as soon as it hits the broth. (If it doesn’t immediately form a ribbon, the broth needs to be hotter—so stop pouring and turn up the heat for a few minutes before trying again.) Continue to pour and stir slowly until all of the eggs are in. Let the broth stand for a few minutes for the eggs to finish cooking, then garnish with parsley and serve.
     
    WHAT IS STAR ANISE?

    Perhaps the prettiest spice, star anise (photo above) comes from an evergreen tree native to Vietnam and China. Although it is not related to the herb anise, it closely resembles anise in flavor since both contain the organic compound anethole.

    Star anise, the seed of the tree, is harvested from the star-shaped pericarp*.

    It is widely used in China, where it is a component of Chinese five-spice powder; in India it is a major component of garam masala. It is also prominent in Indonesian and Malaysian cuisines. In Vietnam, you’ll find it in our favorite soup, pho. It is widely grown for commercial use in China, India, and most other countries in Asia.

    The French use it in mulled wine (vin chaud).
     
    *Pericarp is a type of plant tissue, the outer layer of the flower’s ovary wall. It surrounds the seeds, in this case, the star anise.
      

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    RECIPE: Bhaji, Indian-Style Onion Rings

    Onion Rings Indian Style

    A yummy twist for onion ring fans: spiced onion rings with spicy ketchup. Photo colurtesy Maya Kaimal.

     

    If you’re looking for interesting Super Bowl fare, add a spin to onion rings with this recipe from Indian food doyenne Maya Kaimal.

    Serve it with spicy ketchup—store bought or home made, by mixing some heat into your regular ketchup.

    RECIPE: BHAJI, INDIAN-STYLE ONION RINGS

    Ingredients For 2 Servings

  • 3 to 4 cups vegetable oil for deep frying, or as needed
  • 2 cups chickpea flour
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne
  • ¼ teaspoon turmeric
  • 1½ teaspoons salt
  • 1½ cups water
  • 1 large sweet onion (such as Vidalia), peeled, cut into ½-inch thick rings
  • Maya Kaimal Spicy Ketchup or make your own spicy ketchup
  • Preparation

    1. HEAT the oil in a wok or 4-quart pot over medium heat, to 350°F.

    2. MIX the chickpea flour, cumin, cayenne, turmeric and salt in a medium bowl. Add the water and stir until batter is formed. It should be just thick enough to coat an onion ring without sliding off too quickly. Adjust with more water if necessary.

    3. DIP the onion rings into batter and coat each thoroughly. Deep-fry the rings, in 3 or 4 batches, in the oil until golden brown on both sides. Drain on paper towels.

    4. SERVE with spicy ketchup.

    FIND MORE RECIPES AT MAYAKAIMAL.COM.

     
      

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    SUPER BOWL RECIPE: Football Calzone

    What have you planned for the Super Bowl? How about this Football Calzone: layers of pizza crust topped with pepperoni, sauce and mozzarella.

    It was created by Beth of HungryHappenings.com for Tablespoon.com, part of Pillsbury. Beth who says that it is “super simple” to make and recommends it as a hearty appetizerg.

    First, you’ll need a Wilton First And Ten Football Pan. Made for cakes, it’s also happy to bake your calzone.

    A calzone is essentially a “pocket pizza”: It has the same ingredients as pizza, but the crust is folded over, similar to an empanada or turnover.

    You also can stuff more ounces of ingredients into a calzone than you can add to a pizza crust. Although Beth doesn’t include ricotta in this recipe, we love to pile in ricotta as well as mozzarella.

    RECIPE: FOOTBALL CALZONE

    Prep time is 20 minutes, cook time is 20 mimutes.

    Ingredients For 12 Servings

  • Cooking spray
  • 4 tubes Pillsbury refrigerated thin pizza crust
  • 3 ounces pepperoni, sliced
  • 3 cups mozzarella cheese, shredded
  • 1-1/2 cups pizza sauce
  • 1 string cheese
  •  
    Preparation

    1. PREHEAT the oven to 425°F. Spray a football-shaped cake pan with cooking spray.

    2. UNROLL 2 pizza crusts onto baking sheets and bake for 8-10 minutes, until golden brown. Cut football shapes out of crusts, one larger than the other, which will fit inside the cake pan. Tip: First cut a football shape from parchment, check the size against the pan, and use it as a cutting template.

     

    Football Pizza

    string-cheese-daytondailynews-shutterstock_46018177-230

    Top and middle: Football Calzone. Photos courtesy Tablespoon.com. Bottom: String cheese for the football laces. Photo courtesy DaytonDailyNews.com.

     
    3. UNROLL and drape the third tube of pizza dough over the inside of football pan. Sprinkle on 1/3 of the pepperoni, cheese, and sauce. Top with the smaller football crust. Sprinkle on 1/3 of the remaining pepperoni, cheese, and sauce. Top with larger football-shaped crust. Sprinkle on the remaining pepperoni, cheese, and sauce.

    4. UNROLL and drape the fourth tube of pizza dough over top of the pan. Cut off the dough around the edge of pan and pinch the dough together along the edge.

    5. BAKE for 15 minutes. Then turn the oven off, cover the calzone with foil, and leave in oven for 5 minutes. Meanwhile, cut the string cheese to create the laces of the football.

    6. REMOVE the calzone from the oven and un-mold it onto a serving platter. Add “laces” of string cheese. Serve hot.

     
    HERE ARE STEP-BY-STEP PHOTOS AND INSTRUCTIONS.

      

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