Russian soups tend to be meat-heavy for all the good reasons so it’s difficult to find something vegetarian and light in the soup category; I do make a vegetarian Borscht from time to time but this time I wanted something light, bright and clear, and this Cabbage Soup, or Shchi, totally hit the spot.
This soup is basically a Russian mixed vegetable soup starring cabbage, carrots and potatoes, in a base made with onions sautéed in butter. Bay leaves and whole peppercorns are added, leaving the soup clear, bright and sharp (not muddled due to addition of ground pepper). Sometimes sauerkraut is added, as are greens, but I’ve added neither to keep it simple. I also used this soup as a vehicle to use up odds and ends in the fridge (I’m looking at you, diced celery and turnip from 2 weeks ago).
Ever since Alison Roman’s “The Stew” became all the rage on Instagram last year (have you made her cookies “The Cookies” yet?) I have been obsessed with this stew. I’ve made it several times with my own tweaks and updates, and verbally shared the recipe with many. I also typed up my version of the recipe for my mom few months ago, when I should have just written this post to make it easier to share.
Because, The Stew is absolutely worth sharing and making, and making again! It is so nourishing, indulgent, warm and satisfying, not to mention easy, quick enough for a weeknight and do you see how gorgeous? Over the past year, I’ve made it with canned vs home-cooked chickpeas (garbanzo beans), with canned vs boxed (lite) coconut milk, in chicken broth vs vegetable broth vs water, with kale vs spinach vs chard, and inhaled it with grilled naan, or basmati rice, or just by itself. It is vegan, vegetarian, dairy-free, lactose-free, gluten-free, and definitely one of the best things I’ve learnt to make from Instagram.
A few weeks ago, we drove up couple hours north of San Francisco to check out some new places, early-Spring scenery and eat some oysters. We came back inspired, relaxed, and rejuvenated, already drawing up the schedule for a summer visit.
We went all the way north up to Cazadero and drove our way back south, visiting Tomales Bay, Inverness, Pierce Point (hello Elks!), Point Reyes, Bolinas and Stinson Beach, taking in the beautiful pastures, crisp air and grazing cows, as Northern California showed itself off preparing for an early Spring.
Did you know that all the good “Pho” puns are taken? What the pho!
Anyway, over a year ago, we traveled to Sri Lanka through the always-amazing Black Swan Journeys based out of Pune, India. Since then we visited 3 more countries with them and I’m still working off the pounds I gained from (cooking and) eating my heart’s content in those fantastic countries (Maldives, Georgia, and Azerbaijan)! Black Swan Journeys specializes in highly customized, curated tours (culinary tours being just one of the many types), and their famous culinary tour in Vietnam entitled “Finding Pho” is coming up next month.After seeing thesevideos, I want to jump on the next flight out to join them! But considering we came back from Hawaii not 2 months ago, and the fact that our wallets and waistlines don’t always allow last-minute escapades half way across the world, we’ll have to settle for finding our “Pho” bliss here.
Luckily, we recently acquired an Instant Pot that makes “Finding Pho” both cheaper and faster than getting to Vietnam from California! But if you are anywhere near Vietnam, you have no excuse! While the folks on the culinary tour will find things much bigger than Pho in Vietnam, we’ll temporarily make our peace with the Pho concocted here, with some Vietnamese Spring rolls for company (and crunch). This will do for now, although I hope we get to find ourselves (and Pho) in Vietnam soon enough!
In an effort to formally learn some kitchen skills (and if we are being very honest, in an effort to feed myself delicious wontons any time I want), I recently took the amazing “Wonders of Wonton” class with Chef Lorraine Witte at San Francisco’s newly minted pop-up cooking school: “The Civic Kitchen“. It was my first time in a cooking school and boy was I in wonderland – state of the art equipment, cleavers so sharp you could cut yourself just looking at them, wonderful atmosphere and very helpful instructors!
I’ve been known to hightail to San Francisco’s many amazing dumpling places, and also down to Din Tai Fung in San Jose (whenever they’ll let us in, that is – typically that happens once a year) to get my Xiao Long Bao/Scallion Pancake/General Dumpling fix from time to time. Life has its way of getting in the way of my love for dumplings. Also, traffic on highway 101. So I figured a lesson on wontons would help bring them closer, and also give me an opportunity to fill them with the things I want to eat (less pork, more shrimp, some chicken), alongside other things I want to eat with them (1/4 cup chili oil, anyone?).