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Pumpkin Carrot Soup

Now here’s a recipe that sings fall! An amazing taste that can’t be better. Your house will smell like pumpkin pie.

Pumpkin Carrot Soup

Pumpkin Carrot Soup

2 medium onions, diced
1/4 cup oil, your choice (I use grape seed oil)
2 cloves garlic, minced
2 carrots, grated
1 liter water
4 teaspoons chicken or vegetable soup granules
1 small pumpkin, seeded and cut in quarters
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon cinnamon
1/2 teaspoon each of nutmeg and allspice
1/4 to 1/2 cup 35% cream
Sauté onions in hot oil on medium heat until slightly translucent. Add garlic and continue to sauté until completely translucent. Add grated carrots, water and soup granules (or soup stock as desired) and cook for 10 to 15  minutes or until carrots are soft.
Meanwhile, place pumpkin pieces into a microwave safe dish and microwave on high for 10 to 15 minutes. With a large spoon, scoop out the pumpkin from the skin and add to the cooking soup, along with the seasonings (add more to taste as preferred). Simmer for 20 to 30 minutes more or until pumpkin is cooked.
Pumpkin Carrot Soup cooking

Pumpkin Carrot Soup cooking

Remove from the heat and purée with a stick blender, a food processor or a blender. Stir in cream. Serve hot.
Enjoy!!!!!

 

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Kasha & Bows Comes to China

Kasha & Bows

Kasha & Bows

My craving goes back a long time, but my hankering for Kasha & Bows began with my friend Jerry Katzman telling me in an email that he bought a container at a Kosher deli to take home for dinner. I commented, “Oh yum!” We agreed that it was one of our favourite side dishes. I vowed to find both the kasha (AKA buckwheat) and the bow tie pasta. Quite a while ago I found the bow ties and today I bought buckwheat from Metro Wholesalers, a German big box warehouse store in my city in China.

In the Jewish community Kasha & Bows has gone out of favour, mainly because of frying the onions in oil. So I’m going to call it sautéing to make it sound less oily. Then we can bring this wonderful recipe back, in loving memory of our parents and grandparents who probably survived any number of deadly diseases because of a steady diet of buckwheat, with it’s extremely healthy and high nutrient content…iron, manganese, magnesium, phosphorus, copper, zinc, to name only a few.

I just knew Kasha would be available here and that I would bump into it sometime, somewhere, since I’ve eaten buckwheat pancakes in China before. Unfortunately without maple syrup, I think they are kinda gross. My mother, may she rest in peace, loved the buckwheat pancakes at the Golden Griddle Restaurant on Finch Avenue West in Toronto, but I’m digressing so I’ll leave that story for another time.

The buckwheat you buy in Toronto comes in a box called Kasha, or is it Buckwheat? But it’s probably Streit’s or Manischewitz brand. Look, it’s been 10 years or more since I’ve bought it, so I could be wrong. And digging back deep into my memory bank, I figured out from some internet research that the one I bought here in China looked somewhat different, somewhat the same — and the reason is mine wasn’t roasted.

Weather in Kunming, China today

Weather in Kunming, China today

Today was the day to have Kasha & Bows for dinner, so off I went into my little cubicle of a kitchen in the 28°C heat to make my desired meal, salivating all the while. I had to turn on my “Easy Bake Oven” (I call it that because it’s as small as one, and not built in, like the ones back home), and I roasted the buckwheat. This is the point where I knew I was on the right track. The roasted buckwheat smell coming from the oven was the wonderful smell that was in my memory bank. It all came home in a flash!

The recipes I read online might be tasty but definitely not cooked the way ‘we’ do it – ‘we’ meaning those of us cooks being of Jewish/Polish descent (smooth and politically correct, right?). Cooking the kasha dry with a raw egg first was the secret missing ingredient and the important step to making it right. Of course it would have helped to have a regular white cooking onion, but no, don’t expect everything in Yunnan except on rare occasions! Red onions are the only ones available here.

Unfortunately for me, because I try to reduce my workload at every turn, it takes 3 steps and dirties 2 pots to put the dish together. But the results are simply sublime.

The Recipe

Makes 3 servings

1 cup dry buckwheat

1 cup dry bow tie pasta

1/4 cup oil

1 large onion, diced finely

Salt, pepper, onion powder, garlic powder to taste

1 raw egg

3/4 teaspoon more salt

1 3/4 to 2 cups water

Preheat the oven to 400°C and place the buckwheat on a foil-lined baking sheet. Roast for 5 to 10 minutes or until the grains turn brown. Stir twice to move and turn the buckwheat.

While the buckwheat is roasting, bring a medium saucepan of water to a boil and add the bow ties, cooking until slightly more than al dente. Remove from the water into a strainer.

Heat a frying pan to medium high. Add the oil and allow it to get hot. Sauté the onions until translucent and not burnt or overcooked. Remove from the heat. Add the cooked bow ties and seasonings to the frying pan and mix carefully. Set aside.

Pour the uncooked buckwheat into the pot that you used to cook the bow ties. Turn the heat to medium high and add the raw egg and salt. Stir constantly over the heat until the egg and buckwheat mixture gets a bit drier. Add the water, break up the clumps with the back of the spoon and cover. When it comes to a boil, turn the heat to low and simmer for 15 minutes or until the buckwheat is cooked and the water is absorbed. You may need to add more water.

Add the buckwheat to the frying pan and mix thoroughly over medium heat to dry out the mixture a little more and blend all the flavours. Serve hot.

Ready to Share My New Cookbook with You: Roz Weitzman’s World of Yunnan Cuisine

Roz Weitzman's World of Yunnan Cuisine

I am thrilled that my ebook, pdf and soft cover editions of “Roz Weitzman’s World of Yunnan Cuisine” are finished and ready to share with you on my newly launched website http://www.rozweitzmansworld.com!

It’s been such a fun (and tasty too) recipe writing, cooking, photographing, illustrating and getting ‘Chinese’-creative in the kitchen!

Buy it Now

Yunnan is located in southwest China and borders Myanmar, Lao and Viet Nam

What’s included?

70+ Yunnan recipes and beautiful illustrations of the food

  • completely made from scratch
  • few difficult to find ingredients
  • suitable for any cooking level whether you are a beginner or a pro
  • most use a simple wok and no fancy equipment
  • notes about Yunnan Tea Culture and Tea Brewing
  • interesting reads about Local Yunnan Food Culture including a ‘walk’ through a Local Wet Market
  • stories about the people in a Local Wet Market, ‘The Bread Couple’ and ‘The Fruit Lady’
  • how to cut ingredients the Chinese way with a cleaver

BONUS

  • meal menu plans
  • shopping and food prep tips
  • suggestions for how to spice it up or ramp it down
  • and more!


Why this book?

There any many, many cookbooks out there. So what sets  “Roz Weitzman’s World of Yunnan Cuisine”apart?

  • No hard-to-find ingredients – everyone has the access and budget!
  • No difficult techniques – Yunnan food isn’t tough to make!
  • Short prep and cook time – people are busy! Most recipes take 30 minutes or less to make.
  • No fancy equipment – all you need is a wok pan, a pot, a wok spatula and a cleaver.
  • Single/four-serving – but easily scalable to feed more or less!
  • No more boring Chinese Stir Fry!

Available in softcover, epub, mobi, and pdf!
Let me prove to you that ANYONE can cook mind-blowingly delicious and simple Yunnan Cuisine with accessible ingredients.

If you are a beginner: this is the perfect book for you. I will guide you, step by step, from grocery shopping –> prep –> creating inspiring food.

If you are an experienced cook: this is also the perfect book for you. Use my recipes, traditional Yunnan flavors, and methods as inspiration to build upon!

 
Order this book online , directly from Roz if you’re in China through a Chinese bank transfer or I’ll send to you in mid-July when I’ll be bringing copies to Toronto.
Soft cover book is $22.00 + Shipping or 132 RMB + Shipping

Buy it Now

Order this book now!

Feel free to forward this email to someone who likes cookbooks.

**Wild Mushroom Soup**

Wild Mushroom Soup

Wild Mushroom Soup

Any mushrooms will do but wild ones have more flavour.

1 small cooking onion, chopped finely
2 tablespoons oil
1 pound fresh wild mushrooms, any variety, washed with stems separated from the tops
Freshly ground pepper
1 teaspoon salt or to taste
3 cups water, divided
2 cup whole milk or light 10% cream or 1 cup 35% cream
1 tablespoon dried parsley
Optional: ¼ cup of dry white wine

Stir-fry chopped onion is a medium pot or wok. Onions are completely cooked when they are translucent.

Finely chop the stems of the mushrooms, add them to the onions along with several twists of fresh black pepper and salt to taste. Add one cup of hot water, stir and cook for 10 minutes, or until mushrooms are soft. Remove from the heat and leave in the pot or wok. When cooled, use a handheld blender to puree the mixture.

Thinly slice and then roughly chop the tops of the mushrooms. Add the mushrooms and the remaining ingredients to the wok. Stir and simmer for 25-30 minutes or until the mushrooms are well cooked. Stir occasionally and add more water if the soup becomes too thick.

Garnish bowls of soup with a sprinkling of parsley.

To Die For Blueberry Muffins

Better than any coffee shop blueberry muffin, these really are ‘to die for’.

To Die For Blueberry Muffins

To Die For Blueberry Muffins

Makes 12 large muffins

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 teaspoon vanilla

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1 ½ cup fresh blueberries

Crumb Topping:

1/2 cup brown sugar

1/3 cup all-purpose flour

1/4 cup butter softened to room temperature

1 1/2 teaspoons ground cinnamon

To Die For Blueberry Muffins

To Die For Blueberry Muffins

Preheat oven to 400°F. Grease muffin cups or line with muffin liners.

Place vegetable oil into a 1-cup measuring cup. Add the egg and then enough milk to fill the cup, which is approximately 1/3 cup of milk. Pour into a mixing bowl, add the vanilla and combine well with a fork.

Add flour, sugar, salt and baking powder into the liquid mixture and blend well. Carefully fold in the blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together the brown sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking. Makes 8-9 muffins.

Bake the muffins for 20 to 25 minutes in the preheated oven until done or a toothpick inserted into centre of a muffin comes out clean.

Enjoy!

Amazing Triple Chocolate Fudge Brownies

The triple chocolate comes from cocoa powder, chocolate bits and fudge icing!

Amazing Triple Chocolate Fudge Brownies

Amazing Triple Chocolate Fudge Brownies

Makes one 8- or 9-inch baking pan

1/2 cup butter

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1/2 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

3/4 cup crushed walnuts (optional)

½ cup semi sweet chocolate bits (optional)

 

Fudge Icing:

3 tablespoons butter, softened

3 tablespoons unsweetened cocoa powder

3 tablespoons honey

1 teaspoon vanilla extract

1 cup confectioners’ sugar

Amazing Triple Chocolate Fudge Brownies

Amazing Triple Chocolate Fudge Brownies

Preheat oven to 350°F. Use parchment paper to line an 8- or 9-inch square pan.

Melt 1/2 cup butter in a saucepan or in microwave. Remove from heat or microwave and stir in sugar, eggs, and vanilla. Beat in the cocoa, flour, salt, and baking powder. Spread batter into prepared pan.

Bake in preheated oven for 25 to 28 minutes. Do not overcook. Almost immediately remove from the pan by lifting it out with the parchment paper. Let cool but not completely for about 10 minutes.

To Make Fudge Icing: Combine butter, cocoa, honey, vanilla and confectioners’ sugar. Frost brownies while they are still warm so the icing will melt and spread easily.

Cut into long, thin rectangles. Enjoy!

Articles & Recipes Published in www.gokunming.com

As a regular contributor and resident chef of the ezine, GoKunming, the following recipes and articles have been published to date:

Exploring Kunming Bread: Guandu Baba December 24, 2013

Yunnan-Style Sweet & Sour Ribs May 28, 2013

Yunnan Copper Pot Rice April 19, 2013

Yunnan-Style Hong Shao Rou March 19, 2013

Yunnan Mint & Green Onions February 27, 2013

Yunnan-Style Red Beans & Shiitakes January 29, 2013

Yunnan-Style Tomato Salad December 24, 2012

Yunnan Shredded Chicken With Chili Sauce November 29, 2012

Yunnan Spicy Taro & Greens November 11, 2012

Yunnan-Style Pork & Egg Custard October 2, 2012

Yunnan-Style Lotus Root & Pork September 16, 2012

Yunnan-Style Edamame Beans & Garlic September 1, 2012

Orange Cranberry Muffins

Orange Cranberry Muffins

Orange Cranberry Muffins

Don’t you just love the smell in the house when anything is being made with oranges. And what about that beautiful orange colour….so dramatic and alive! Well I have been trying many different recipes that meld cranberries with citrusy flavours like lemon and orange, and have come up with a fluffy, yummy, melt-in-your-mouth kinda muffin – not one of those hard, heavy and dry ones. So give it a try!

Makes 16 muffins

1 cup cranberries

2 large Jaffa (or substitute) oranges

1 large egg

1/2 cup butter (margarine can substitute)

1 3/4 cups all-purpose flour

3/4 cup white sugar

1 teaspoon baking powder

1 teaspoon baking soda

Sugar (coarse granulated sugar is optimum) to sprinkle on top.

Preheat oven to 400F. Fill a muffin tin with muffin papers and set aside. (you’ll need to repeat with 4 more papers after the first batch are baked).

Chop the cranberries by hand with a knife or in your food processor. Set aside.

Use a vegetable peeler to remove the peel from the oranges. Place in a food processor to chop the peel. Leave the peel pieces in the bowl. Then cut off the bottom and top of the oranges and score the pith (the bitter white insides of the oranges). Remove the outer pith and break the orange sections apart. Cut each section into 4 pieces and put into a food processor (or blender) along with the peel and process or blend until pureed. Set aside.

Place the egg and butter in a large bowl and mix well. Add the pureed orange.

Combine the remaining ingredients to the orange mixture and continue to stir until blended.

Fill 12 muffin cups about 3/4 full. There will be enough dough left over to make 4 more. Sprinkle the tops with 1 teaspoon each of granulated sugar.

Bake in preheated oven for 20 minutes; remove from oven and let stand until slightly cooled before removing muffins.

Repeat with remaining dough to make 4 more muffins. Enjoy!

Check out my illustrated version of my Chinese cookbook…

Looking to cook something different for dinner….check out my latest cookbook, Roz Weitzman’s World of Chinese Comfort Food, Illustrated Version at the Apple iTunes Store:

https://itunes.apple.com/ca/book/roz-weitzmans-world-chinese/id646072788?mt=11

Roz Weitzman's World of Chinese Comfort Food, illustrated Version

Roz Weitzman’s World of Chinese Comfort Food, illustrated Version

My Yunnan Recipes Posted in gokunming.com

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