Tag: summer

Cold Noodles For Hot Days

Call it ramen 2.0, or perhaps a limited summer edition of everyone’s favorite noodle. Chilled ramen dishes are nearly as abundant and diverse as hot renditions, but are overwhelmingly underrated, uncelebrated and overlooked, in favor of more familiar preparations. Not all soups must emerge from the kitchen with a plume of steam, nor gently charred and still radiating heat. When it already feels like you’re standing in an oven just by opening up the front door, nothing hits the spot better than a refreshing bowl of ramen on ice, no matter the flavor.

They start out just as before, made of the very same stuff as their hot brethren and cooked in the same fashion. The difference is that after reaching the perfect state of toothsome tenderness, the spry young strands are immediately plunged into a shock of ice-cold water, simultaneously arresting the cooking process and dropping the temperature down quite a few degrees. Expertly guided once again by acclaimed chef and noodle master Philip Gelb, the results were practically instant- But clearly far superior.

Confronted with a bowlful of fresh, naked noodles, the options of embellishment are simply overwhelming. Every Asian culture has their own unique summertime staples that color the humble alkaline noodles with a rainbow of different flavors. Starting simple, the Japanese tsukemen truly allows the delicate nature of this handmade pasta to shine. Plunging mouthfuls into a bowl of deeply savory chilled broth, topped with a light smattering of scallions and a touch of wasabi for a bright finish, each mouthful is an essential experience of cold noodle elegance.

Kongguksu, hailing from Korea, might be the least known ramen preparation in the western world. It is a great shame that its popularity is not more widespread across the states, as it has no equal when it comes to both refreshment and satisfaction. Floating in a sea of homemade soymilk, enriched with sesame and almonds, ramen noodles are treated to a bath of rich, creamy soup. Ice cubes are tossed right into the bowl to keep things cool, through and through, ensuring that the first taste will be just as brilliant as the last. The secret is all in the soy beans, of course. Taking the extra step of removing the hulls creates the most silky texture imaginable. Though tempting, don’t even dream of taking a shortcut and buying prepared soymilk; once you’ve gone through the trouble of making your own ramen, soaking a few beans should be no big deal.

Finally, bringing the heat through bold spices but no actual fire, Szechuan Sesame Noodles are the most intense yet crowd-pleasing way to cool your noodles. Infused with lip-tingling, mouth-numbing Szechuan peppercorns, there is nothing subtle about this dish. It’s an in-your-face, action-packed thriller that will keep you on the edge of your seat from start to finish. That intense flavor can be adjusted according to preference, but the whole point of this dish is to make you sweat to maximize the cooling effect. It’s scientifically proven that sweating is actually one of the most effective ways to beat the heat, and this Chinese staple will definitely yield delicious results.

It would be impossible to pick one favorite from these three completely unique takes on the cold ramen noodle. Luckily, Chef Philip was generous enough to offer his recipes for all of them, so you don’t have to choose. Bear in mind that each preparation will need a new batch of ramen noodles and serve about four hungry eaters.

Now there’s no reason you can’t keep your cool this summer, and still do it in good taste.

Yield: Makes 4 Servings

Japanese Cold Noodles with Dipping Sauce

Japanese Cold Noodles with Dipping Sauce
No Ratings

Japanese tsukemen truly allows the delicate nature of this handmade pasta to shine. Plunging mouthfuls into a bowl of deeply savory chilled broth, topped with a light smattering of scallions and a touch of wasabi for a bright finish, each mouthful is an essential experience of cold noodle elegance.

Cook Time 5 minutes
Additional Time 2 hours
Total Time 2 hours 5 minutes

Ingredients

Dipping Sauce:

  • 1 2/3 Cup Kombu Dashi (Seaweed Stock)
  • 1/2 Cup Sake
  • 4 Tablespoons Soy Sauce
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Palm Sugar

Optional Additions:

Instructions

  1. Place all the ingredients for the sauce in a medium saucepan. Set over medium heat, bring to a boil, and simmer for 3 minutes. Let cool and chill completely before serving.
  2. For the noodles, bring 2 quarts of water to a rapid boil. Drop in noodles and cook for about 60 seconds. Once the noodles are al dente, rinse in cold water to immediately stop the cooking process.
  3. Add in as many of the optional ingredients into the sauce as desired, to taste, or set them out in small bowls for diners to mix into the sauce at will.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 87Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 1322mgCarbohydrates: 9gFiber: 2gSugar: 2gProtein: 4g
© Hannah Kaminsky
Cuisine: Japanese / Category: Main Dishes and Entrees
Yield: Makes 4 Servings

Kon Gook Soo / Kongguksu (Korean Cold Soybean Noodle Soup)

Kon Gook Soo / Kongguksu (Korean Cold Soybean Noodle Soup)
No Ratings

Kongguksu, hailing from Korea, might be the least known ramen preparation in the western world. It is a great shame that its popularity is not more widespread across the states, as it has no equal when it comes to both refreshment and satisfaction. Floating in a sea of homemade soymilk, enriched with sesame and almonds, ramen noodles are treated to a bath of rich, creamy soup. Ice cubes are tossed right into the bowl to keep things cool, through and through, ensuring that the first taste will be just as brilliant as the last. The secret is all in the soy beans, of course. Taking the extra step of removing the hulls creates the most silky texture imaginable.

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 8 hours
Total Time 8 hours 30 minutes

Ingredients

Kon Gook Soo / Kongguksu (Cold Soybean Noodle Soup)

  • 1 Cup Dried Soybeans, Soaked Overnight, Rinsed and Drained
  • 2 Tablespoons Raw Sesame Seeds, Soaked Overnight, Rinsed and Drained
  • 1/4 Cup Raw Almonds, Soaked Overnight, Rinsed and Drained
  • 6 Cups Cold Water
  • 1 Teaspoon Salt
  • 1 Teaspoon White Pepper
  • 1 English Cucumber, Julienned
  • Crushed Ice, as Needed

Instructions

  1. Cook soybeans in 1 quart of boiling water for 15 minutes. Rinse and drain. Place soybeans in a bowl, fill with water, and gently rub the beans until they split and the hulls come off. The hulls will float to the top and can be easily discarded while draining the water. Remove at least 90% of the hulls.
  2. Add the hulled and drained soybeans to a blender along with the sesame seeds, almonds, and cold water. Puree on high speed for 2 minutes and chill this mixture until very cold. Add salt and pepper, stirring well and adjusting seasonings to taste, as needed.
  3. For the ramen noodles, bring 2 quarts of water to a rapid boil. Drop in noodles and cook for about 60 seconds. Once the noodles are al dente, rinse in cold water to immediately stop the cooking process.
  4. Divide the cooked noodles between four bowls. Place a handful of ice in each, and top the noodles with sliced cucumber. Pour the soymilk on top and serve immediately.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 145Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 545mgCarbohydrates: 8gFiber: 4gSugar: 2gProtein: 10g
© Hannah Kaminsky
Cuisine: Korean / Category: Soups and Stews
Yield: Makes 4 Servings

Cold Szechuan Sesame Noodles

Cold Szechuan Sesame Noodles
No Ratings

Infused with lip-tingling, mouth-numbing Szechuan peppercorns, there is nothing subtle about this dish. It’s an in-your-face, action-packed thriller that will keep you on the edge of your seat from start to finish. That intense flavor can be adjusted according to preference, but the whole point of this dish is to make you sweat to maximize the cooling effect. It’s scientifically proven that sweating is actually one of the most effective ways to beat the heat, and this Chinese staple will definitely yield delicious results.

Prep Time 4 minutes
Cook Time 1 minute
Total Time 5 minutes

Ingredients

Sesame Sauce:

Garnish:

  • English Cucumber, Slivered
  • Scallion, Chopped
  • Beansprouts

Instructions

  1. In a blender, add all the sauce ingredients and puree until completely smooth. Chill thoroughly.
  2. To cook the noodles, bring 2 quarts of water to a rapid boil. Drop in noodles and cook for about 60 seconds. Once the noodles are al dente, rinse in cold water to immediately stop the cooking process.
  3. When ready to serve, toss together the noodles, sauce, and all of the garnishes desired. Serve immediately.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 147Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 3mgSodium: 822mgCarbohydrates: 11gFiber: 3gSugar: 3gProtein: 7g
© Hannah Kaminsky
Cuisine: Chinese / Category: Main Dishes and Entrees

Hannah (BitterSweet)10 Comments

Lazy Day Luxuries

Browsing through the latest issue of a prominent food magazine, the leading sentence of yet another summer recipe round up grabbed me by the throat. Proclaiming August the “laziest month,” it struck me as a particularly bold declaration, forcing me to consider how plausible such a blanket statement might actually be. When else would we, collectively as a workaholic society, sneak out of the office sooner, take longer siestas, or justify more extended weekend adventures? December would be a close contender, but when you factor in the stress of holidays and family obligations, it’s clearly out of the running. Perhaps they’re right; perhaps August does take the cake for stringing together the most laid-back, unhurried days on the calendar.

So, as July inevitably slips through our fingers, it’s time to batten down the hatches and prepare to seriously take it slow. I’m all about minimal effort resulting in maximum impact, which is why I can’t get enough of The Blender Girl‘s raw key lime pudding.

It first graced my hot and humid east coast kitchen a number of years ago and has become an annual summer staple ever since. It’s baffling that I somehow neglected to include it in my initial review of her brilliant cookbook, but I suppose I was subconsciously saving it for the more languorous days that best suit the no-muss, no-fuss preparation.

I’ve barely done anything to the original formula, which only goes to show what a solid recipe Tess has concocted here. I’ve never gone out of my way to actually use key limes, and yet it still bears a sprightly, zesty flavor thanks to the balance between standard limes and lemons. I’d venture to say that adding a touch of grapefruit to the party might be a delightfully tangy addition, too. It’s a good thing we have the whole month of August ahead of us- I’ll undoubtedly have many more batches of this refreshing raw treat to experiment with.

Yield: Makes 4 Servings

Raw Key Lime Pudding

Raw Key Lime Pudding
No Ratings

Bright, creamy, and naturally sweet, this refreshing raw pudding is a tropical treat that’s as nourishing as it is delicious. Made with ripe avocados and bananas for a silky texture, and infused with zesty citrus and a hint of vanilla, it’s the perfect no-fuss dessert or snack. No cooking required, just blend and chill!

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1/2 Cup Lemon Juice
  • 1/2 Cup Key Lime Juice
  • 1/3 Cup Light Agave Nectar
  • 2 Medium-Sized, Ripe Avocados, Pitted and Peeled
  • 2 Medium-Sized, Ripe Bananas, Chopped
  • 1 Teaspoon Finely Grated Lemon Zest
  • 1 Teaspoon Finely Grated Lime Zest
  • 1 Teaspoon Vanilla Extract
  • 1/4 Teaspoon Salt

Instructions

  1. Throw everything into your blender and process until completely smooth, pausing to scrape down the sides of the container if needed.
  2. Transfer to four individual glasses or ramekins, and refrigerate for at least 3 hours, until chilled. Serve the same day to prevent browning.

Notes

Modified slightly from The Blender Girl Cookbook by Tess Masters

Recommended Products

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 206Total Fat: 8gSaturated Fat: 1gUnsaturated Fat: 6gSodium: 145mgCarbohydrates: 36gFiber: 5gSugar: 21gProtein: 2g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: American / Category: Miscellaneous Desserts

Hannah (BitterSweet)10 Comments

Go Fourth and Conquer

Fellow Americans, arm yourselves with a cold beverage and prepare for the party of the summer! If you’re really on the ball, you’ve already checked out of work and are easing into a full four day weekend, packed with all the things that make this country great: Explosions, drunken revelry, and more food than you can comfortably consume but still manage to, heartily. It’s a no-holds-barred celebration of summer, and I believe that very same free spirit should apply to the menu, no matter what your specific plans are. Whether you’re planning a low-key affair with just a few friends, a giant neighborhood bash that includes a couple of zip codes, or some very patriotic Netflix and chill alone, this is not an event that calls for culinary frippery. Leave the recipes in the kitchen, but take these ideas to the celebration.

Potato salad is pretty much mandatory, but that doesn’t mean it needs to be larded up with a thick miasma of creamy dressing and unidentifiable “vegetables.” Rather, try out a vinaigrette version and think of more flavorful additions. Some of my favorites include caramelized onions, thinly shaved fennel, olives or capers for some briny goodness, and meatless bacon of any variety. It doesn’t take too much to make it shine, so keep it to 5 inclusions at the most and don’t overthink this one.

Corn, one of the only crops indigenous to North America, is another friend that must be invited to join the fun. The absolute freshest sweet corn is a joy to eat cold and raw, but if you live more than 1 hour away from the fields, toss your ears on the grill for a real treat. Take a page from elote and slather it vegan mayo, sprinkle generously with paprika and nutritional yeast, and finish it off with a squeeze of lime. Eaten straight off the cob, it will be incredibly delicious and extremely messy if done right.

Anything on a stick. (Seen here: shishito peppers.) Enough said.

As many dips as you have chips! My vote goes for hummus or guacamole, but that doesn’t mean it needs to be plain. Dress up your chickpea spreads with spinach or artichokes to recall some of that old school flavor, or go bold and douse your guac with a generous squeeze of sriracha.

Though they may be “traditional” mains, skip the hot dogs and hamburgers this year. Instead, stuff some fresh veggies and celebrate the height of growing season here in the states. Any sort of grains and beans make fine fodder here, with bell peppers or zucchini serving as prime vessels, and you can even wrap them up and toss them on the grill, too.

For dessert, all you need is fruit. Yes, really, coming from the sweet-toothed baker, take my word for it! Something light, sweet, cold, and refreshing will hit the spot after a day out in the sun. The only acceptable alternative is ice cream, because really, when is ice cream ever a bad idea?

There you have it: A plan of attack suitable for the laziest of citizens, because working hard on this weekend of rest would be downright un-American. Happy Birthday, America! You’re looking pretty fine for all your 240 years.

Hannah (BitterSweet)6 Comments

We Be Jammin’

Summer, no matter how long, hot, or dry, never overstays its welcome in my home. The season always ends up feeling shorter than the rest, abruptly cut off by the rude interruption of an autumnal cold snap, or forced to jump into the conversation late thanks to a long-winded spring shower. Every moment of warmth in between is savored, if not greedily seized, because it’s just never enough to satiate my cravings. While June, July, and August fly by, I’ve been known to mow through more fully grown watermelons than seems humanly possible, trying in vain to quench a never-ending thirst for both the fruit and the season itself. Cleaning up the wreckage after yet another destructive melon binge, I started thinking about what was left once the juicy pink flesh had been devoured. Surely, there was something better to do with all of that perfectly good rind than lay it to waste in the trash.

Meanwhile, another sort of refuse was piling up in considerable tonnage; cucumber peels, in all their green glory, suddenly seemed too precious to take for granted, much like the fleeting days of summer. Both leftovers possessed a uniquely refreshing, watery constitution, and were neutral enough to bend in either a sweet or savory direction with equal success. Surely, the two could join forces and become something much greater than their individual parts.

Jam is the answer. Cucumber-melon jam, a piece of the season preserved for months to come, without detracting from the immediate gratification of the fresh produce itself. The key for success is to make sure that every last piece of green skin is peeled away from the watermelon rind, since it’s tough and somewhat bitter- The one leftover element that’s only worth saving for the compost heap. Simple and vibrant, the combination could also pair beautifully with a handful of fresh mint, or even basil for a more unconventional approach.

From trash to treasure, rinds and peels haven’t been given their fare share of the culinary spotlight, but I think it’s about time to change all that. One taste of this sweet, simple condiment, and you’ll never be able to justify throwing away the excavated shell of another watermelon ever again.

Yield: 4 - 5 Cups

Cucumber-Melon Jam

Cucumber-Melon Jam
No Ratings

Cucumber-melon jam is a taste of summer, preserved for months to come, without detracting from the immediate gratification of the fresh produce itself.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1/3 Pound Cucumber Peels
  • 1/2 Cup Water
  • 2 Tablespoon Lemon Juice
  • 4 Teaspoons Calcium Water*
  • 1 1/2 Pounds Watermelon Rind, Peeled and Chopped
  • 2 Cups Granulated Sugar
  • 4 Teaspoons Pomona’s Universal Pectin Powder
  • 1 1/2 Teaspoons Vanilla Paste or Extract

Instructions

  1. Before you begin, prepare the calcium water. To do so, combine 1/4 teaspoon calcium powder (the small packet included in the box of Pomona’s pectin) with 1/4 cup water in a small container with a lid. Shake well to dissolve. Leftover calcium water can be stored in the refrigerator for up to a year.
  2. Place the cucumber peels, water, lemon juice, and calcium water in your blender and thoroughly puree. Once smooth, add in the prepared watermelon rind and blend on a moderate speed. Depending on your textural preferences, puree the mixture until completely smooth, or leave it slightly chunky. Both approaches are equally tasty!
  3. Transfer the liquid base to a medium-sized saucepan and place over medium heat on the stove. In a separate bowl, mix together the sugar and pectin powder. Bring the liquids up to a boil before adding in the sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once it returns to a vigorous bubble, stir in the vanilla, remove from the heat and pour into 4 or 5 clean half-pint glass jars. Simply let cool and seal with an air-tight lid to make “freezer jam” which will keep in the fridge for about a month, or follow these suggestions to properly can the jam and put it up for about a year.

Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving: Calories: 363Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 10mgCarbohydrates: 94gFiber: 1gSugar: 89gProtein: 1g
© Hannah Kaminsky
Cuisine: American / Category: Dips, Dressings, Sauces, Spreads, and Condiments

Hannah (BitterSweet)12 Comments