4 cups of reserved cooking liquid (from boiling lobster tails for 6 minutes)
1 large onion (quartered)
2 carrots (each cut in half)
2 celery stalks (each cut in half)
4 Kombu sheets (do not rinse them)
shells of 4 lobster tails
4 sprigs of thyme
1 fennel bulb, quartered (optional) including fronds
2 bay leaves
Putting it together:
In a medium stock pot combine 4 cups of lobster tail cooking liquid, lobster shells, onion, carrots, celery stalks, thyme, fennel, bay leaves, and kombu sheets.
Bring up to a boil and let the ingredients cook for 1.5 hour.
Strain through a fine mesh strainer.
Nourishment for your body: Lobster is a great source of protein, zinc, omega 3 fatty acids, and contains multiple vitamins and minerals. However, it would be wise to eat it sparingly due to higher amounts of sodium and cholesterol compared to other crustaceans.
Tips when cooking: This stock came out great! The lobster flavor was pretty concentrated with a briny taste. Lobster stock can be used to make soups such as bisques and chowders and a variety of sauces. It can also be used to make risotto, paella, Cioppino, and a stew. It also freezes well (upwards of 6 months).
Shells from 3 Dungeness crab Clusters (will yield about 3-4 cups)
2 Tbsp’s vegetable oil
1 medium sized white or yellow onion (coarsely chopped)
1/4 cup of Brandy
3 Tbsp’s Tomato Paste
1 small bay leaf
1 Tsp whole peppercorns
3-4 sprigs of Thyme
3-4 sprigs of tarragon
Putting it together:
Heat the vegetable oil in a medium pot over medium heat. Add the crab shells and cook, stirring and pressing until lightly browned (about 5-7 minutes).
Stir in your chopped onion, tomato paste, bay leaf and peppercorns and cook until the onion is slightly softened (about 3-4 minutes).
Add the Brandy and cook until evaporated. Add 6 cups of water and your tarragon and thyme and bring to a boil.
Reduce heat and simmer until the liquid is reduced by half, for about 1 hour.
Strain the stock, pressing hard on the solids with a wooden spoon. You can strain the stock a 2nd time through a fine mesh strainer.
Nourishment for your body: Crabs are a great source of protein, omega 3 fatty acids, selenium, vitamin B-12, copper and phosphorus.
Tips when cooking:
After steaming, boiling , grilling or baking the crabs, break the shells using either wooden mallets, a nut-cracker, as well as your forefingers and thumbs. Gently remove the meat. Crab stock can be kept frozen for 2 months. It is a wonderful addition to have in your kitchen to make soups such as bisques and chowders and a number of sauces. If you steam or boil your crabs, you can reserve this cooking liquid to use in place of regular water when making this stock.
1/2 a cup of toasted Hazelnuts (toast for 8 minutes in a 300 degree oven)
Some chopped parsley for garnish
For the dressing:
1/2 a cup of Vegetable Oil
2 Tbsp’s Lemon Juice
2 garlic cloves (finely minced)
1 Tbsp Stone Ground Mustard
1 Tbsp honey
1 Tsp Poppy seeds
Salt and black pepper to taste
Putting it together:
Bring 1 cup of water to a boil in a small stockpot, add some salt, the Buckwheat and simmer for 20 minutes until all water is absorbed. Afterwards, cool to room temperature.
Pre-heat your oven to 425 degrees, clean your beets well, cut off the beet stems from both sides and then wrap each beet with a small amount of foil paper. Roast the beets for about 40 minutes until they are fully cooked through. The time may vary depending on how big your beets are. After they have cooled a bit, using a small hand towel, remove the skins off them and then cut them into thin slices .
While the beets are roasting, you can make your salad dressing. In a small bowl add your mustard, honey, lemon juice , garlic cloves, and poppy seeds. Whisk in the vegetable oil well and add some salt and black pepper.
When everything is done being cooked add all your Buckwheat to a medium bowl, half the sliced beets , half the Hazelnuts and half the cranberries. Add only half the salad dressing and toss all ingredients together very gently so your beets don’t tear. Add a little more lemon juice ,salt and black pepper to taste.
Place on a nice platter, garnish with the rest of the beets, hazelnuts and cranberries and add your chopped Parsley for garnish. Enjoy!
Nourishment for your body: Buckwheat/ Groats are seeds that are high in protein and fiber. It is also Gluten free. It is known to improve heart health, may prevent diabetes, and is packed with vitamins and minerals. Beets are packed with nutrition! Beets are high in Iron and folate (helps to keep the cells in the body healthy). Beets contain betaines which helps protect the cells in the body from environmental stress and inflammation. It helps the body process toxins. Betaine also helps to improve stamina by increasing oxygen to the blood which can help with athletic performance.
Tips when cooking: I reserve the other half of this dressing in an air tight container for future use. This dressing is pretty versatile and you can enjoy it on many other salads. This salad was definitely an ode to my Ukrainian roots. Russian people call Buckwheat Kasha and a popular way to have it is as a breakfast food (think porridge). Some people will toast the Buckwheat in a skillet pan (to make them extra fluffy) and then cook it in milk. Buckwheat has strong, nutty notes and is definitely a comfort food to eat in the wintertime. It is very symbolic in Russian culture of reaching a milestone in one’s life, as it is typically the first solid food that is given to toddlers. Other popular ways of having it is tossing it with a beef stew or adding it to a combination of sauteed onions and bowtie pasta.
3 dried Thai Red Chiles (re-hydrated in warm water and then stems and seeds removed)
4 tsp’s of Fish sauce
1 – 2 inch piece of ginger (peeled and finely grated)
3 garlic cloves (peeled and rough chopped)
6 small shallots (chopped)
2 Tbsp’s of Lemongrass stir-in paste puree
2 Tsp’s curry powder
1 Tbsp ground coriander
1 Tsp ground tumeric
1 Tsp ground cumin
(for the soup base)
3 cups of chicken stock
2 – 14 oz cans of coconut milk
2 tsp’s of brown sugar
2 Persian cucumbers
1 cup of Bean sprouts
200 grams of extra firm tofu (cubed)
20 grams of brown rice Mai Fun noodles (vermicelli)
4 hard boiled eggs (halved)
1/4th cup of mint leaves.
Toasted Corn nuts
Putting it together:
Make the paste first by soaking the chilies in warm water for about 30 minutes until softened. While that is soaking you can prep the rest of your Laksa paste ingredients, boil your eggs for 10 minutes and soak your noodles for 8 minutes in hot water (afterwards, drain and set aside).
Using a blender, puree all the Laksa paste ingredients (making sure to put in the fish sauce and lemongrass puree first) until you reach a smooth consistency.
Heat your oil in a medium saucepot or dutch oven and add the Laksa. Cook the Laksa on medium-high heat for about 2 minutes until the paste slightly darkens and becomes fragrant. Add the chicken stock and simmer for 30 minutes, whisking occasionally. Add the coconut milk and sugar and continue to cook for another 8 minutes or so. Add the tofu and noodles and continue to cook for another 5 minutes.
When the soup is finished, ladle it into your serving bowls, add your cucumbers and bean sprouts and garnish with eggs, mint, toasted corn nuts and Sambal Oelek. Enjoy!
Nourishment for your body: Tofu is a good source of protein, as it contains all 9 essential amino acids. It is also a good plant source for iron and calcium. Tofu is a good alternative to have in this soup then meat because the coconut milk already contains saturated fat and adding meat to the soup instead of tofu would add more saturated fat then is necessary.
Tips when cooking: Curry Laksa is a soup that originated in Malaysia. This soup is very rich, spicy and deeply fragrant. If you love curry, chances are you will love this soup! I felt fortunate to have gone to college in NYC and my college friends and I would frequently eat at a restaurant called Penang. It was Malaysian and had the most amazing interior design that always made us feel transported to Asia. There was a very large wall in the main dining area with cascading water and lots of jungle greenery all around. It was sort of misty inside with dimmed lighting and our food was always served in clay pots. Making this soup reminded me of Penang. Unfortunately, since those years, the restaurant has closed in it’s SOHO location. This soup would definitely give you a taste of what would have been served there.
It is a good idea to wear gloves while handling the Red Chili peppers. If you don’t have gloves, avoid touching your mouth or eyes and wash your hands thoroughly with soap and water when your done. To peel your ginger, I recommend using the back of a spoon. It is easier then a vegetable peeler to help you peel around and inside some of the crevices.
1 Lb of Jonah Crab Claws (or crab meat of your choice)
1 – 10 oz bag of frozen sweet green peas
2 Fennel Bulbs (reserve some fennel fronds for garnish)
1 Quart of Fish broth or Fish stock
4 Shallots (or 1 small yellow onion)
4 Garlic cloves
2 Tbsp’s of Vegetable Oil
salt and black pepper to taste
Putting it together:
Prep your vegetables first; peel your parsnip and chop it into medium chunks. Small dice your shallots and garlic cloves. Discard the outermost fibrous layer of your fennel bulbs and cut them into small chunks.
In a medium sauce pot, on medium heat add your Vegetable oil and saute the shallots and garlic cloves for a few minutes until shallots are translucent.
Add your parsnip and fennel, a little salt and black pepper, and saute on medium heat until they have softened (about 10 minutes). Fill another small pot with water and bring to a simmer.
Add your Fish broth and continue to cook for 30 minutes until the parsnips and fennel are completely cooked through and very soft. Add your peas and cook for 10 minutes.
While the soup continues to cook, drop your crab claws into the small pot and re-heat them for 6 minutes. Afterwards, take out all the crabmeat and reserve it to add to the cooked soup (reserve some crabmeat for garnish)
When soup is done, puree it using a immersion blender until the consistency is smooth and adjust the seasoning to your liking.
Garnish your soup bowls with some fennel fronds and crabmeat and enjoy!
Nourishment for your body:Peas have a good amount of protein, dietary fiber, vitamins A and C, Iron, Folate, Thiamin (B-1 responsible for converting Carbohydrates to energy), and Manganese (A mineral that plays a role in bone formation, reduces blood clotting and inflammation and helps to metabolize necessary amino acids in the body). Fennel contains fiber, potassium, folate, vitamin C, vitamin B-6, and phytonutrient content, coupled with its lack of cholesterol, all support heart health. As fiber helps lower the total amount of cholesterol in the blood, it decreases the risk of heart disease.
Tips when cooking: Nothing says summer like Crabs! A bag of frozen Jonah Crab Claws (or stone crab claws) is always nice to have in your freezer. The claws are very meaty with a flaky texture and tastes sweet. It is relatively easy to get the meat out of them if you have some mallets handy. You can always buy canned crab meat and save yourself time if you don’t feel like taking the meat out of the shells yourself. This soup is wonderful served lukewarm. Drizzling some spicy (chili) oil would be another good garnish. If your a big Crab lover I highly recommend the book “Crab… 50 recipes with the fresh taste of the sea” by Cynthia Nims (See book cover below). If you are buying fish broth or stock instead of making your own, make sure to avoid seasoning your soup until after you have cooked and pureed it. Most stocks and broths come highly seasoned and you run the risk of over salting your soup.