Welcome to the culinary rollercoaster! In this series, we’re serving up two scrumptious recipes (a cozy soup and a fabulous salad) for each segment, because let’s face it, the weather can’t make up its mind! So why not savor every bite and enjoy it all?
Chinese Beef Noodle Soup
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Ingredients (I know it looks like a lot but its easy peasy, I promise!)
- 3 to 4 pounds beef shanks with bone still in (or beef short ribs)
- 5 garlic cloves, smashed
- 1 inch knob fresh ginger, pounded a bit with the back of a knife
- 1 bunch scallions, trimmed and cut in 2-inch slices
- 1 plum tomato, quartered
- 1 teaspoon Chinese five spice powder
- 1/4 cup packed brown sugar
- 4 to 5 whole star anise pods
- 2 Thai chiles, (optional, I use them and it just adds a little kick. Not kid-friendly though.)
- 2 tablespoons chili broad bean sauce (found at asian grocery stores, You can substitute with miso mixed with a 1 teaspoon sambal oelek or sriracha)
- 1/2 cup Shaoxing rice wine (also found at Asian grocery stores, can be substituted for any dark wine)
- 1 cup soy sauce, tamari or coconut aminos
- 2 cups beef broth
- enough water to just cover beef
- 1 pound Chinese wheat noodles, dried or fresh, cooked
- 1 pound baby bok choy
- Chopped fresh cilantro, if desired
Method
- For the soup, in a large stockpot, cover the beef shanks with water and bring to a boil. As soon as the pot boils, drain the water and set the beef aside. This step helps remove impurities in the bone.
- Add the par-boiled beef, garlic cloves, ginger, scallions, tomato, five spice powder, brown sugar, star anise, chiles, chili bean sauce, rice wine, soy sauce, beef stock, and water to the Insta-pot.
- Cook on high for 60 minutes and allow the pressure to release naturally. This should take about 20 minutes
- Remove the beef to a large bowl. It should pull easily from the bones with tongs. If it doesn't, return to Insta-pot and cook on high for another 30 minutes, releasing pressure manually. After removing meat, discard bones. Skim the fat from the surface of the soup.
- Set Insta-pot to "Normal" to bring soup to a boil. Add the bok choy and cook until bright green and tender, about 2 minutes. Remove the bok choy with tongs and divide among 6 serving bowls.
- Add the noodles and cook in broth 2 minutes less than package directions. Carefully remove noodles with tongs and divide among bowls. Divide beef into bowls,
- Ladle the beef and hot broth into the bowls. Garnish with chopped cilantro and serve.
Root Vegetable Salad with Lemony Dressing
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Ingredients
- 1 small celery root
- 1 large beet (red, candy stripe or yellow)
- 1 medium fennel bulb
- 1 cup microgreens (any kind you like. I use broccoli)
- 3-4 ounces fresh goat cheese crumbled (use feta if you're like me and don't care for goat cheese)
- ½ cup chopped nuts hazelnuts and walnut
Dressing
- ½ cup plain Greek yogurt (any % fat will do)
- ¼ cup extra-virgin olive oil
- ¼ cup Dijon mustard
- 3 to 4 tablespoons honey, to taste
- 2 lemons, juiced
- 2 tablespoons apple cider vinegar or more lemon juice
Method
- Prepare the veggies - peel the celery root and beet. Thinly slice using a mandolin, food processor/stand mixer with slicing attachment or knife.Toss the sliced celery root with 1 teaspoon of lemon juice. This will prevent it from turning brown. Cut the stalks off the fennel off of the bulb. Cut the bulb in half and cut a V into each half to remove the hard core. Discard the core (or use to make a anise flavored beef stock for the soup above!). Julienne the fennel. (It doesn't matter if it's cross- or lengthwise.) Place in another bowl with 1 teaspoon lemon juice and toss to coat. This will also prevent browning.
- Make dressing - put all ingredients except oil into blender or bowl. Blend/stir at high speed while slowly pouring olive oil in. Add salt and pepper to taste.
- Assemble salad - have four salad plates ready. Layer the beets, celeriac, and fennel onto the plates. Top with some of the microgreens, crumbled goat cheese, and nuts. Drizzle with dressing or serve on the side. Serve immediately.
