Cathy Erway Recipes from “Not Eating Out in New York”
Mushroom Soba Noodle Soup & Miso-Braised Mustard Greens
Mushroom Soba Noodle Soup
6 oz dried soba noodles
About 3 oz fresh sliced shiitake, crimini or wild mushrooms, or a combination (or substitute dried shiitakes, steeped in hot water covered for 15 minutes)
2 thin slices fresh ginger, cut to matchsticks
1 tablespoon sesame oil
1-inch piece kombu (dried seaweed)
1 egg (optional)
1 scallion, chopped
1-2 teaspoons miso paste or soy sauce
Miso-Braised Mustard Greens
½ bunch mustard greens, coarsely chopped
1-2 teaspoons dark brown rice miso paste
½ cup water
1 tablespoon vegetable or canola oil
- Mushroom Soba Noodle Soup: Place the kombu in a pot of about 4 cups cold water. If adding an egg, place it in the cold water and bring to a boil. Boil for 5 minutes or until egg is hard-boiled. Remove egg from water and set aside.
- In another medium-sized pot, heat the sesame oil and ginger and add all the fresh mushrooms. (If using dried mushrooms, add them to the kombu water in the first step.) Cook, stirring, until mushrooms begin to release juices, about 2-3 minutes. Add the hot kombu water. Bring to a boil. Add the soba noodles once it’s at a roiling boil. Cook until noodles are tender (according to directions on package, usually about 5 minutes). Remove from heat.
- Place a ladle of the cooking water in a small bowl and stir in the miso paste until completely dissolved. Add this to the noodle soup. (If just using soy sauce, add right into the noodle soup to taste.) Divide noodles and soup into two bowls. Peel the egg and slice in half. Top each bowl with the scallions and an egg half and serve.
- Miso-Braised Mustard Greens: Heat oil over high flame and add the mustard greens. Cook, stirring, a minute or two. Mix the miso paste with the water in a small bowl. Pour into the mustard greens and stir. Cover and cook 2-3 minutes. Remove lid, stir, and serve.
- Preheat oven to 375 degrees F. Wash each beet and remove any long strands. Wrap individually in foil and place on an oven-safe tray. Roast approximately 30-40 minutes (depending on the size of your beets). Remove from oven, unwrap foil, and let cool completely. Once cool enough to handle, peel the skins off (they should slip off easily). Cut into quarter or eighth wedges.
- In a large bowl, toss the onion, pepper and beet stems with the olive oil, lemon juice, and salt and pepper to taste. Carefully cut peaches into wedges and discard the pits. Gently toss in the beet and peach wedges, and add the basil leaves for garnish just before serving.
1¼ cups heavy cream
1¼ cups whole milk
5 egg yolks
¾ cup sugar
4 tablespoons unsweetened cocoa powder
8-10 five-star anise pieces
- Combine the milk and cream and add the five-star anise and cocoa powder in a medium saucepan. Bring just to a boil, stirring, then reduce heat to very low and continue heating for 20 minutes, without any boiling. Turn off heat and keep covered another 10 minutes. Remove the five-star anise pieces from the milk.
- Beat the egg yolks with the sugar until light in color and fluffy. Temper the egg yolk mixture by adding a small spoonful of the hot milk mixture at a time, while whisking, until about half a cup has been added. Transfer the egg mixture to the milk mixture in the saucepan and stir constantly while cooking over medium heat until the mixture is just thick enough to coat the back of a spoon (about 8 minutes). Do not let boil. Chill in an airtight container overnight. Follow your ice cream maker’s machine to churn the ice cream.