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Organic Asian Short Rib Soup

This aromatic soup broth yields a bright taste that holds a deep Unami flavor. The short ribs are so tender and juicy, they melt in your mouth. It’s sure to be a hit! Add this great recipe to your holiday menu or simply enjoy it as a main dish during cold winter weather.

Servings: 4 People
Prep Time: 15 minutes
Cooking Time 1.5 Hour
Chill time 1 day

INGREDIENTS

  • 2 1/2 lbs. grass fed beef short ribs
  • 2 cups thinly sliced organic Korean radish, about 1-inch wide, 1/8-inch thick (Country Fresh)
  • 3 oz Korean glass noodles (dangmyeon)
  • 1 tbsp minced organic garlic (Country Fresh)
  • 1 tbsp Korean soup soy sauce (gukganjang)
  • 1 tbsp Korean tuna sauce, optional
  • salt, to season
  • freshly cracked black pepper, to taste
  • green organic onion, finely chopped (Country Fresh)

SOUP BASE AROMATICS

  • 2 large slices Korean radish (or daikon), 2-inch thickness (Underwood Farm)
  • 1 organic large onion, cut in half (Underwood Farm)
  • 10 organic cloves garlic (Country Fresh)
  • 2 organic Asian leek, or regular leek (Underwood Farm)
  • 2 organic dried shiitake mushroom, optional (Funghi Valley)
  • 2 sticks Korean herb, optional
  • 1 large piece dried sea kelp
  • 8 cups water

INSTRUCTIONS

TO CLEAN THE SHORT RIBS

  1. If cooking in a soup pot over the stovetop, put parboiled short ribs and all the aromatics in a pot with water. Cover with a lid and bring to boil. 
  2. Reduce the heat to low, and simmer for 1-1.5 hours. (You might need to add a little more water if the steam evaporates too much during simmering). Make sure to remove the sea kelp after 5 minutes of simmering.
  3. Remove the aromatics and add the thin radish slices, minced garlic, and continue to cook until they are soft, about 2-3 minutes.

TO FINISH OFF COOKING

Option 1. If you want to serve the soup right away (if you don’t mind the fat): add the thin slices of radish, minced garlic, and let it cook until the radish pieces are soft and tender (use Saute mode if using an instant pot), about 2-3 minutes. Meanwhile, soak Korean glass noodles in hot water for 10 minutes and drain. Add the drained noodles and simmer, about 1-2 minutes. Season with Korean soup soy sauce and Korean tuna sauce (if using). Add salt for more seasoning.

Option 2. If you prefer a lighter broth without so much fat: let the soup cool down, and chill in the fridge overnight. The fat in the soup will float to the top and harden. Scoop out the fat with a slotted spoon or fat skimmer.

To get ready to serve, transfer the soup to a soup pot and add the thin radish slices and minced garlic. Cover and reheat the soup over medium heat until radish pieces are soft and tender. Meanwhile, soak Korean glass noodles in hot water for 10 minutes and drain. Add the soaked noodles and simmer for the last 1-2 minutes. Season with Korean soup soy sauce and Korean tuna sauce (if using). Add salt for more seasoning.

To serve, ladle the hot soup along with short ribs, radish pieces, and some noodles into a serving bowl. Garnish with green onion, freshly cracked black pepper, sliced shiitake mushroom (if used in broth) on top.  Serve with rice and banchan and/or kimchi.

LARCHMONT FARMERS MARKET; EVERY SUNDAY 10am-2pm

Tomato Soup & Grilled Cheese

Ingredients

2 pounds of Tomatoes. Ripe tomatoes are always best but canned whole tomatoes will also be delicious
2 tablespoons of Balsamic vinegar 
2 tablespoons of Olive oil
1 tablespoon of Salt, pepper and sugar 
1 Onion
2 cloves of Garlic
Basil leaves Other herbs like thyme and oregano are also delicious with tomatoes
4 cups of Stock Use any stock or broth of your choice
1 small can of Tomato paste1 cup Cream Heavy cream/whipping cream
4 slices of Sourdough bread
3 tablespoons butter, divided
2 slices Cheddar cheese

Instructions

Roast the tomatoes: Roasting the tomatoes with aromatics before blending into the soup builds serious flavor. It’s a quick and easy step that means your soup goes from good to great. If you don’t have access to ripe, in-season tomatoes, using whole canned tomatoes are perfectly fine. Flavor the soup with ingredients that compliment tomatoes. Balsamic vinegar, basil and garlic are always a good idea where tomatoes are concerned. A pinch of chilli flakes/red pepper flakes will add a hum of heat if you like spicier foods. A little sugar tempers the acidity of the tomatoes but is completely optional.

Make the soup: In a large pot or Dutch oven set over medium-high heat, cook the onions, garlic and basil in a little olive oil or butter until soft and translucent. Add the roasted tomatoes and tomato paste to this base along with stock/broth. Bring to a boil then cook until all the ingredients are soft.  Then, transfer to a blender and blend until smooth (alternatively use an immersion blender). Season to taste with salt and black pepper and add cream. Bring back up to a simmer then served with your grilled cheese sandwiches.

Make the Grilled Cheese:

  1. Preheat a nonstick skillet over medium heat. Generously butter both sides of the bread. Place bread butter-side down in the hot skillet; add 1 slice of cheese. Butter a second slice of bread on one side and place butter-side up on top of cheese.
  2. Cook until lightly browned on one side; flip over and continue cooking until the cheese is melted. Repeat with remaining 2 slices of bread, butter, and slice of cheese.

Dry Rubbed Baby Back Ribs

Ingredients: 

  • 4 cloves of garlic, chopped
  • 2 Tbsp brown sugar
  • 1 tsp chili powder
  • ½ – ¼ tsp cayenne pepper (depending on how hot you like it)
  • Kosher salt & pepper
  • 3 lbs. baby back ribs (2 racks)

Directions:

In a small bowl, combine the garlic, brown sugar, chili powder, cayenne, 2 tsp salt & ¼ tsp black pepper. Rub onto the ribs & let sit for 10 minutes. Meanwhile, heat the grill to medium.

Grill the ribs, covered, turning occasionally, until cooked through about 25-30 minutes.

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