Cantonese Wonton Noodle Soup

8 oz. ground pork (225g)
3/4 teaspoon salt (plus more to taste)
3/4 teaspoon sugar
1/2 teaspoon sesame oil
1/8 teaspoon white pepper
1 tablespoon shaoxing wine
2 teaspoons oil
1 tablespoon water
1/2 teaspoon cornstarch
6 oz. shrimp (170g, chopped)
1/2 pack wonton wrappers (the square-shaped egg wonton skins)
12 oz. wonton egg noodles (340g, see photo above)
8 cups high quality, low sodium chicken broth (1.9 liters)

Start by making the filling. Add the pork, 3/4 teaspoon salt, sugar, sesame oil, white pepper, wine, oil, water, and cornstarch to a bowl and whip everything together by hand for 15 minutes, or in a food processor for 5 minutes. You want the pork to look like a paste. Mix in the chopped shrimp.

To make the wontons, take a wrapper, and add only about a teaspoon of filling. Use your finger to coat the edges with water (this helps the two sides seal together), and fold in half so you have a triangle shape. Bring together the two outer corners, and press to seal. Continue assembling until you’ve used up the filling (this recipe should make about 3 dozen wontons).

To assemble the dish, heat up the chicken broth in a medium pot. Adjust seasoning by adding salt, to taste.

Bring a large pot of water to a boil and boil the noodles just until al dente. Divide among 6 bowls. Add the wontons and boil for about 4-5 minutes until they float and the filling is cooked through. Divide wontons among the bowls, and cover with hot broth. Serve!

If you want your soup a little more flavorful, you can also add a couple drops of sesame oil, chopped scallion, and white pepper over the top!

Quick Yang Chun Noodles in Broth

1 serving thin noodles (dry or fresh)
3 cups chicken broth (ideally, homemade)
1 tablespoon pork lard
2 tablespoons light soy sauce
1/4 teaspoon dark soy sauce
1/4 teaspoon sugar
1 tablespoon finely chopped scallions
Salt to taste

Cook one serving of thin noodles according to the package instructions.

While the noodles are cooking, bring 2 ½ to 3 cups of stock to a boil. Then add pork lard, light soy sauce, dark soy sauce and sugar to your noodle bowl. Stir in the hot stock.

Once the noodles are cooked, drain them, and add them to the bowl. Sprinkle with chopped scallions, and salt to taste. Serve immediately!

Campfire Curry Ramen

1 tablespoon vegetable oil
1/4 cup onion (thinly sliced)
1/4 cup beef jerky (roughly chopped, optional)
2 teaspoons curry powder
2 1/2 cups water
1 packet beef-flavored instant ramen

In a medium pot over medium high heat, add the vegetable oil, onion, and beef jerky (if using). Sauté until the onion is slightly softened, and add the curry powder. Cook for another 30 seconds, until fragrant.

Add the water and bring to a boil. Add the seasoning packet from the instant ramen package and then add the noodles. Simmer for 2-3 minutes, until the noodles are cooked but still al dente. Serve immediately!

Campfire Pho Ramen

1 tablespoon oil
1/4 red onion (thinly sliced and divided into two portions––one large and one small)
1/4 cup sliced beef jerky
Enough water to cook the noodles per package instructions
1 packet beef-flavored instant ramen
1 handful of any kind of leafy green vegetables
Juice of half a lime (feel free to add more or less to taste)

Put your pot over the flame, and add the oil.

When the oil in the pot is hot (you can add a test piece of onion to check it out), add the large portion of your sliced onions. Stir for a minute, letting them caramelize. Add the beef jerky and cook for 2-4 minutes.

Add enough water to the pot to meet your soup preferences, and bring to a boil. Add in the ramen seasoning packet, ramen noodles, and vegetables and cook per package instructions. When the noodles are cooked through, sprinkle the raw onion over the

Chicken Udon Soup

2 cups low sodium chicken broth
2 cups dashi stock (can also substitute more chicken stock)
5 slices ginger
1 tablespoon soy sauce (plus 1 teaspoon, divided)
2 tablespoons oil (plus 1 teaspoon, divided)
3 cloves garlic (smashed)
2 boneless skinless chicken thighs (cut into bite-sized pieces)
salt and pepper
1 teaspoon cornstarch
1 tablespoon mirin
8 oz. fresh or frozen udon noodles (frozen preferred; 225g)
1 scallion (julienned)

Add the chicken broth, dashi stock, ginger, and 1 tablespoon soy sauce to a large saucepan or pot and bring to a simmer. Cover and continue simmering while you prepare the rest of the dish. Heat the oil in a wok or skillet over medium heat, and add the garlic. Allow the smashed garlic cloves to crisp up in the oil for about 2 minutes.

Season the chicken with salt and pepper, and add 1 teaspoon oil and 1 teaspoon cornstarch. Mix until combined. Add the chicken to the pan in one layer and turn up the heat to medium high. Don’t move the chicken. Allow to sear until it’s browned on one side, and then stir. During this process, move the garlic on top of the chicken so that it doesn’t burn.

Stir in the mirin and 1 teaspoon soy sauce and cook for another minute.

Cook the udon according to package directions and distribute between two soup bowls. Taste the stock and check for seasoning. Too salty? Add water. Not seasoned enough? Add salt. Pour the hot stock over the noodles, and top with the chicken. Garnish with scallions.

Quick Chicken Pho

2 quarts chicken broth (1.9 liters)
8 slices ginger
2 red chilies (sliced)
1/4 cup fish sauce
1 tablespoon sugar
2 boneless skinless chicken thighs or breasts (thinly sliced)
salt and pepper
2 tablespoons oil
12 oz. dried pho noodles
1 cup fresh bean sprouts
2/3 cup fresh mint
2/3 cup fresh cilantro
2/3 cup Thai basil
Lime wedges

Bring a pot of water to a boil for your noodles. Also bring the stock to a boil in a medium pot, along with the ginger, chilies, fish sauce, and sugar. Simmer for 15 minutes.

Meanwhile, season the chicken with salt and pepper. In a skillet, heat 2 tablespoons oil over high heat. Sear the chicken, and set aside.

While that’s happening, boil the noodles according to package instructions. Divide the noodles among 4 bowls. Divide the broth and the chicken amongst the bowls, and garnish with bean sprouts, mint, cilantro, and basil.

Squeeze over some lime juice, and add more fish sauce, if desired.

Pressure Cooker Chicken Pho (Pho Ga)

2 tablespoons vegetable oil
2 medium yellow onions, halved
1 2″ (5cm) piece ginger, sliced
1 small bunch cilantro
3 star anise pods
1 cinnamon stick
4 cloves
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1?4 cup (60ml) fish sauce
1 tablespoon raw sugar
2 quarts (2L) low-sodium chicken broth 2 pounds (1kg) chicken legs

To serve
4 servings prepared pho noodles 1 small white onion, thinly sliced 2 green onions, thinly sliced

Suggested garnishes
2 cups mixed herbs (cilantro, basil, mint)
2 cups bean sprouts
Thinly sliced Thai chilies (may substitute Serrano peppers) Lime wedges
Hoisin sauce, sriracha sauce

Select SEAR and preheat the cooking bowl. Heat the vegetable oil until shimmering then add the onions and ginger, cut side down. Cook until charred, 5 minutes.

Add the cilantro, star anise, cinnamon, cloves, fennel seed, coriander seeds, fish sauce, sugar and chicken broth and stir to combine.

Add the chicken legs.

Select PRESSURE COOK or SLOW COOK SOUP.

When cooking has completed, transfer chicken legs to a plate. Strain broth through a fine mesh sieve and discard solids. Skim any scum from the top. Season to taste with fish sauce and sugar.

Place prepared noodles in individual bowls and top with chicken legs, onions and green onions. Pour hot broth over and top with desired garnishes

Shanghai Fried Udon Noodles

6 oz. lean pork, sliced into 1/4-inch strips (or omit for a vegetarian version)
3/4 teaspoon cornstarch
1/2 teaspoon light soy sauce
1/8 teaspoon dark soy sauce
1 teaspoon shaoxing wine
1/8 teaspoon sugar

FOR THE REST OF THE DISH:

3 tablespoons oil(divided)
1 pound Japanese-style udon noodles (450g)
2 1/2 teaspoons dark soy sauce
2 1/2 teaspoons soy sauce
1/4 teaspoon sugar
1 bunch choy sum or baby bok choy (washed and trimmed)

Mix together the pork and marinade ingredients and set aside for 5-10 minutes while you prepare the other ingredients.

Heat a tablespoon of oil in a wok over high heat. Add the pork stir-fry until browned. Turn down the heat, remove the pork from the wok and set aside. Add a couple more tablespoons of oil. Break up the noodles gently with your hands and add them to the wok.

Add the soy sauces and sugar. Stir-fry everything together until the noodles get an even, deep brown color. If you’re not seeing the color you want, add a little more dark soy sauce.

Add the leafy greens now and mix in with the noodles until wilted. Serve hot! Some people like to add a few drops of Chinese black vinegar right before eating—totally up to you.

Pressure Cooker Turkey Stock

1 roasted or pressure cooked turkey carcass, cut into 6 to 8 pieces OR 2 roasted hindquarters*
1 large onion, coarsely chopped
2 large carrots, roughly chopped
2 celery stalks, roughly chopped
3 garlic cloves, smashed
1 bay leaf
5 sprigs fresh parsley
3 sprigs fresh thyme
1/2 teaspoon whole peppercorns
10 cups water

Put all of the ingredients in the pressure cooking pot. Select High Pressure and a 30 minute cook time.

When the cook time ends, turn the pressure cooker off and use a natural pressure release. When the valve drops, carefully remove the lid.

Allow the stock to cool slightly. Pour the stock through a fine-mesh strainer set over a very large bowl or pot. Discard the solids.

Cover the bowl and refrigerate. When chilled, skim fat from the surface.

NOTES
Note: Turkey stock will keep 3 days in the refrigerator or can be frozen for up to 6 months. Freeze stock in 1 cup containers to use as needed.

*Roasted Turkey Hindquarters:
If you want to add extra flavor to your stock, roasting the hindquarters is a great option. The hindquarter includes the drumstick, thigh, and part of the back. It is entirely dark meat. For , you’ll need 2 turkey hindquarters, approximately 5 lbs.

Preheat oven to 425°F.
Place the turkey hindquarters, skin side up, on a rack in a roasting pan. Season with salt and
pepper. Roast for 30 minutes until skin begins to turn golden brown.

Reduce the temperature to 350°F and loosely cover (tent) turkey with a large piece of aluminum
foil. Roast for about 45 minutes more, or until a meat thermometer registers 170°F in the
thickest part of the thigh. Remove from oven and allow to cool. Reserve any juices from the roasting pan to add to the pressure cooking pot when making the stock.
When cool, remove most of the meat from the bones.

Pressure Cooker Turkey Breast

6.5 lb. bone-in, skin-on turkey breast
Salt and pepper, to taste
1 can (14 ounces) turkey broth or chicken broth
1 large onion, quartered
1 stalk celery, cut in large pieces
1 sprig thyme
3 tablespoons cornstarch
3 tablespoons cold water

Season turkey breast liberally with salt and pepper. (You can also season with dried thyme or your favorite spice blend under the skin if you prefer.)

Put a trivet in the bottom of the pressure cooking pot. Add the broth, onion, celery, and thyme. Add the turkey to the cooking pot, breast-side up.

Lock the lid in place. Select High Pressure and set the cook time for 30 minutes.*

When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then use a quick pressure release.

When the valve drops, carefully remove the lid. Use an instant read thermometer at the thickest part of the breast to check if the turkey is done. It should be 165°F. If needed, return the lid and cook at High Pressure for a few more minutes.

When the turkey is done, use the trivet to carefully remove it from the cooking pot and place on a platter. Cover with foil to rest.

To make the gravy, pour the juices in the cooking pot through a strainer and skim off the fat. (I like to use a fat separator.)

Whisk together cornstarch and cold water; add to broth in cooking pot. Select Sauté and stir until broth thickens. Add salt and pepper to taste.

If you’re not planning to brown the turkey: Remove the foil and discard the skin. Slice the turkey and serve immediately.

If you would like to brown the turkey in the pressure cooking pot: Transfer the gravy to a serving dish and rinse and wipe out the cooking pot. Carefully transfer the turkey on the trivet back to the inside of the cooking pot. Lock the air fryer lid in place. Set the temperature to 350 degrees F and cook until the skin is crispy and browned. (For a 5.5 pound turkey, this took me about 15 minutes in the Ninja Foodi. But be sure to check regularly!) Slice the turkey and serve immediately.

Perfect Mashed Potatoes

1 1/2 pounds (680 g) Yukon Gold potatoes, peeled and cut lengthwise into quarters
1/2 teaspoon salt
4 tablespoons (60 ml) heavy cream
2 tablespoons (30 g) butter
1 tablespoon milk (or more)
Salt and pepper

Cook the potatoes: Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water.

Turn the heat to high and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.

Prep the butter and cream: While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.

Drain and mash the potatoes: When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated cream and melted butter over the potatoes.

Mash the potatoes with a potato masher. Then use a strong wooden spoon (a metal spoon might bend) to beat further.

Add milk and beat until the mashed potatoes are smooth. Don’t over-beat the potatoes or the mashed potatoes will end up gluey.

Add salt and pepper to taste.

Notes:

Always put potatoes in cold water to start, then bring to a boil. That way the potatoes cook more evenly.

This recipe is easily doubled.

Spicy Red Pepper Cranberry Relish

1 cup sugar
2 large jalapeños, preferably red, seeded and finely diced
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon grated ginger
12 ounces cranberries

Put sugar, jalapeños, lemon juice, salt and cayenne in a heavy-bottomed saucepan over medium-high heat. Add 1/2 cup water, then stir with a wooden spoon to dissolve sugar, and simmer 2 minutes.
Add ginger and cranberries, and bring to a boil. Reduce heat to medium and let mixture cook, stirring occasionally, until cranberries have softened and no liquid remains in pan, about 15 minutes.
Let cool and taste. Add more cayenne or jalapeños if desired. It can be stored in the refrigerator for up to 2 weeks.

Creamed Corn

6 ears fresh corn
2 tablespoons butter
Sliver of garlic
Sea salt
3/4 cup milk
1/4 cup heavy cream
Fresh sage leaves or chopped parsley, for garnish

Scrape corn kernels from cobs, running knife edge along cobs to squeeze out juices. (If the corn is not very fresh, then blanch in boiling water for 2 to 3 minutes before scraping kernels from cobs.)
Place a medium saucepan over medium heat. Drop in butter and melt until foamy. Add corn, garlic and juices. Season with salt and cook until kernels become tender. Pour in milk and simmer until milk is almost gone. Pour in cream and simmer for 5 minutes. Taste and adjust seasoning. Serve.

Notes: Fresh corn is best for this, but frozen corn would work as well. If using the latter, add a bit of water when cooking before you add the milk.

Chicken Sandwich with Cashew Korma and Mango Chutney

1 jar of Coconut Cashew Korma Simmer Sauce
2 cups shredded rotisserie chicken
4 slices of sandwich sourdough bread, buttered and toasted
2 cups mixed salad greens
1/4 cup loosely packed mint leaves
4 tablespoons Mango Chutney

Add the korma simmer sauce to a medium saucepan and bring to a simmer over medium heat. Fold in the chicken and cook for 1 additional minute. Remove from heat.

To prepare the sandwiches, lay out two slices of the toasted bread. Place 1 cup of salad greens on one slice. Scoop a generous amount of chicken with the korma simmer sauce on top.

Add half the mint. Spread 2 tablespoons of the mango chutney on the second slice of bread and place on top of the chicken.

Prepare the second sandwich in the same manner. Serve immediately with extra chutney on the side.

Curry Mustard Shallot Vinaigrette

1 shallot, minced
1 tablespoon lemon juice
2 tablespoons sherry vinegar
1 tablespoon Brooklyn Delhi Curry Mustard
6 tablespoons good olive oil
1/2 teaspoon coarse salt or to taste
fresh ground black pepper
1 teaspoon sugar – optional

Combine shallots, lemon juice, vinegar, Brooklyn Delhi Curry Mustard, coarse salt, a few grinds of fresh pepper in a large bowl. Whisk together. As you are whisking, add in the oil slowly until all of the oil is emulsified. Taste and add salt and or a spoon of sugar if you want more sweetness in your dressing.

Drizzle as much as you like of the dressing over salad greens, chopped crunchy veggies* or roasted vegetables. If you’d like to add herbs to this recipes, parsley pairs well here. We sometimes add a cheese on top like crumbled feta or sharp grated cheddar.

*love this crunchy veggies combo: cucumbers, radish, celery, peppers, tomatoes and raw onion if you dare:)

Spicy Rigatoni Vodka

3 tbsp salted butter
2 shallots minced (or substitute 1/2 sweet onion, minced)
1/2 cup tomato paste
1/2 shot vodka
3/4 cup heavy cream
1 cup grated parmesan divided
Kosher salt
1 lb. tubed pasta such as penne or rigatoni
1-2 TB Brooklyn Delhi Roasted Garlic Achaar
1-2 TB Brooklyn Delhi Tomato Achaar
torn basil for garnish

Add 1 lb of Rigatoni to salted water and cook pasta until it’s al dente. Strain and reserve two cups pasta water and set aside.

Meanwhile, melt butter in a large sauce pan over medium heat then add shallots. Cook down for a few minutes, stirring often, until the shallot are soft and fragrant but not browned.

Next, add tomato paste to the pan and continue stirring until everything is incorporated and the tomato paste has darkened slightly; about 5 minutes.

Now add the vodka and stir vigorously for another 3 minutes until the pan has been completely deglazed and the sauce has come together.

Turn the heat to medium-low and add heavy cream and stir until incorporated. Let it simmer on low for 3 minutes then add in 1/2 cup of parmesan cheese and continue stirring until it’s melted. Mix in Brooklyn Delhi Roasted Garlic & Tomato Achaar to your spice preference starting with 1 TB of each.

Now add in the al dente pasta and toss it with the sauce. Then add 1/2 a cup of pasta water until the sauce becomes smooth and creamy! If it still looks dry, add more of the reserved pasta water, little by little, over medium-low heat until the sauce looks silky and smooth.

Add a few scoops of the pasta to each bowl and top with remaining parmesan cheese and basil for garnish.

Tomato Achaar Shakshuka

1 1/2 tablespoons extra-virgin olive oil
1/2 medium onion, diced
1/2 red bell pepper, chopped
1 garlic clove, crushed
1 1/2 cups tomato, diced
1-2 tablespoons Brooklyn Delhi tomato achaar, more if you’d like
2-3 eggs
salt and pepper, to taste
parsley, chopped
feta, crumbled

Heat the oil in a pan on medium. Add the onions and red bell pepper and saute until soft. Add the garlic and fry for a minute. Add the tomatoes, tomato achaar and salt and pepper to taste. Bring the sauce to a boil and then reduce the heat to medium-low, stirring from time to time until the tomatoes are soft, 12-15 minutes.

With a spoon, make 2 indentations in the pan. Break one of the eggs into a small bowl and carefully slide it into one of the indentations. Repeat this same process with your other egg. Cover the pan and cook on low for about 5 minutes, until the egg whites are set and the yolks are still soft and runny. Turn off the stove.

Garnish with parsley and feta. Serve immediately with crusty bread or warm tortillas and more tomato achaar on the side.

Spicy Cucumber Yogurt Dip

2 cups Greek yogurt, lightly beaten
1 cucumber, peeled, seeded & diced
2-3 teaspoons Brooklyn Delhi achaar (esp. rhubarb!)
parsley or cilantro leaves, chopped
paprika – optional

Combine and stir all ingredients together in a bowl, leaving a few herb leaves for garnish. Garnish with remaining leaves and optional paprika. Serve as a dip or spoon over grilled meats, fish or soups.

Quick Coconut Curry Noodle Soup

1 Brooklyn Delhi Golden Coconut Curry Simmer Sauce
1 (13.5 ounce) can coconut milk
2 cups mild vegetable stock
2 lbs chopped veggies of choice (i.e. carrots, broccoli, sturdy greens like kale)
2 tablespoons of mild-flavored oil such as sunflower
12 ounces tofu, cut into 1 inch cubes or triangles
salt to taste

For Serving
limes
8 ounces noodles of choice (such as rice, soba or ramen)
oil for tossing the noodles (such as sunflower)
coconut chips, optional
Brooklyn Delhi Tomato Achaar, for heat

In a large wok, 2 tablespoons oil in a wide skillet over medium heat (preferably nonstick) until it shimmers. Add the tofu in a single layer and cook until golden on the bottom, 2-4 minutes. Flip each piece and cook on a second side until golden.

Add the Golden Coconut Curry simmer sauce, coconut milks and stock. Add your veggies with salt. Increase the heat to bring the curry to a simmer, then lower the heat to maintain a simmer and cook until the vegetables are crisp-tender, about 10 minutes. Add salt to taste.

Cook the noodles according to the package instructions, drain, rinse with cool water to prevent sticking, and toss with a bit of oil.

To serve, place a nest of noodles in a bowl and top with the veggies and soup, tofu, a good squeeze of lime, and a sprinkling of optional coconut chips. Serve with Tomato Achaar for heat.

Curried Deviled Eggs

6 eggs
3 tablespoons mayonnaise
2 tablespoons Brooklyn Delhi Curry Mustard
1 tablespoon lemon juice
salt to taste
Brooklyn Delhi Guntur Sannam Hot Sauce
chopped chives or parsley

Put the eggs into a medium saucepan and add water to cover by 1 inch. Set the pan over high heat and bring the water to a boil. The moment it comes to a full boil, turn off the heat, cover the pot and set a timer for 10 minutes. Meanwhile, prepare a large bowl of ice water.

When the timer rings, transfer the eggs to the ice water. Once the eggs are cool enough to handle, peel them. If you are having trouble peeling them cleanly (it happens, especially if your eggs are very fresh), place them, one at a time, in a clean jelly jar with about 3 tbsp water, screw on the lid tightly, and shake the jar like mad. The shell should come off much more easily.

Cut each egg in half lengthwise, carefully remove the yolks from the whites, and reserve the whites. Put the yolks into a food processor, add the mayonnaise, the Curry Mustard, the lemon juice, Guntur Sannam Hot Sauce and salt and puree until smooth. (You can instead do this in a bowl with a fork but it won’t be quite as smooth.) Season to taste with a bit of more salt if needed.

Use a small spoon to fill the egg whites with the yolk mixture. Sprinkle with the chives and serve immediately.