If you’re using meat, add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease (I save this in a jar for cooking), but do not clean the pot.
If you’re not using meat, add some butter to your pot. Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and spice mix.
Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.
Blend with immersion blender, taste for seasonings, adding more of what it needs. Stir in cream, then stir in your greens, reserving a little for garnish.
Serve in bowls garnished with greens, grated cheese and crisp bacon pieces.
I used the wonderful Dutch oven to cook this, and my immersion blender — highly recommend both pieces of kitchen cookware. I also had plenty of Sazón with Saffron leftover from that fideo soup, so added that packet. We had some leftover arugula from this excellent salad, so I added that instead of parsley for fresh greens. I’m so glad I was able to find an immersion blender at HomeGoods for making lovely soups easy — a food processor can be so explosive! I needed the baby carrots, celery, and potatoes for science lab experiments (prepping for next school year), so I was inspired to try a recipe like this.
Pour the beans into a large bowl. Pick out and discard any beans that are shriveled or split as well as any small rocks that may have made their way into the bag. Toss any broken dried beans. Add them to a colander and rinse with cold water for 1 to 2 minutes.
Fully cover the beans with water (at least 3 inches over the top of the beans) and salt. Set on the counter to soak for 8 hours or overnight.
Transfer the beans to a large pot or Dutch oven. Add 10 cups of water (and the other seasonings).
Bring beans to a boil, then reduce heat to a low simmer. Cover and cook for 2 to 2 1/2 hours. (I recommend checking them at the 2 hour mark and giving them a taste. They should be tender and fully cooked through, but still a little firm and not mushy. Cook a little longer if they’re not quite done.)
Remove from heat and use them in recipes like refried beans and charro beans, or let cool completely and store in an airtight container in the fridge.
So in the beginning, I wanted to use up these dry pinto bean my grandmother got from her senior center, but in the end, I just cooked this as charro (cowboy) beans. I also had a couple medium potatoes, so I threw those in too, diced. I did not have 2 cans of diced tomatoes — I just added 2 diced tomatoes on the vine. It’s hard to find recipes that don’t use an InstaPot. Thank goodness for ol’ stovetop classic standbys. I had gotten this 2 lb. bag of dry pinto beans a long time ago from my grandmother (from the senior center). I never thought I’d want to go through the effort of cooking with them. Surprise! Summer break! I didn’t have real chicken stock, so I did throw in a few bouillon cubes, which I’m trying to use up anyhow.
Heat up skillet over high heat. Add a drizzle of grape-seed oil or other neutral vegetable oil.
Add garlic and then white and light green scallions to infuse the oil. Slightly sauté until the garlic turns golden.
Once oil is ready, add the cooked rice and use a spoon or rice paddle to break up the rice and mix with the garlic and scallions. Add the salt and pepper. Mix.
Fold in the veggies and dark green scallions.
Pour the eggs over the rice and continue to mix until the egg and mixture is dry. Taste and top with extra slices of veggies.
Fried rice (蛋炒飯, dàn chǎofàn) is an amazing standby, the perfect comfort food. I had spinach, and I garnished with just a bit of kimchi for some zing. With the pandemic shelter-in, I’m developing a fondness for eating preserved vegetables at my own pace (getting too many vegetables usually means some portion of rot before I can finish it on my own).
Amber’s recipe, learned in a cooking class on her Phillippines-Vietnam trip
400 g pasta of your choice
75 g Parmigiano-Reggiano (aged three years), grated
3-4 strips of bacon (if only we had guanciale or pancetta!)
100 g peas, frozen
2-3 cloves of garlic
Bring a pot of salted water to boil, while you do other things. Fry the bacon until crisp but not too overdone. Beat the eggs, and mix in the cheese. Season this with some salt and pepper. Mince the garlic. Saute the garlic until fragrant. Add the peas to cook them a little bit, or cook them in the pasta pot of boiling water for one minute like Jamie suggests.
When pasta is al dente, drain and make sure you reserve some pasta water (we did not, sadly). Toss the pasta, peas, and bacon all together in your pan. Season with fresh cracked pepper if you have a grinder. Now, make sure the pan isn’t too hot, or the eggs will scramble. Slowly add the cheese-egg mixture so the heat of the pasta cooks it, tossing all the while. Jamie also suggests adding pasta water to thin the sauce if need be. Garnish with some more freshly grated Parmigiano and slivered basil (we took a few leaves from the window herb “garden”).
I love fettuccine or linguine (pasta lunga) best, but we only had pasta corta (short pasta) in the cupboard. Amber had a hankering for this as we had all the ingredients and had been eating my grandmother’s cooking for several meals by now (food is equal to love, for Chinese families — accept the gifts of food and be grateful).
12 Medjool dates, pitted
6 strips of bacon, cut into halves (I used local pork belly)
fresh mozzarella or Fontina or chèvre (I used chèvre)
300 mL good-quality balsamic vinegar
Photos courtesy of Jake
Preheat oven to 225 deg C. Half-slice dates and insert cheese. Wrap with bacon tightly and secure with toothpick. Bake for 10 minutes, rotate, then another 10 more. Drizzle with balsamic reduction. Serve warm.