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shiitake

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Asian Bone Broth Soup

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A Beef Asian Bone Broth Soup with rice pho noodles topped with roasted Shiitake, spinach, carrots and scallions for a bowl filled with flavours and a touch of heat! It’s a recipe I wanted to do for a while: Asian Bone Broth Soup. It’s basically to simmer slowly the thick beef bones and knuckles for a minimum of 24 hours up to 3 days. This way you’ll get all the goods and flavours from the thick bones. The process is fairly the same as any broth… you sear the bones, add aromatics and wait. Yes… it’s that simple although you need to keep an eye on the level of liquid and add some water when it goes too low. Once the broth is done, you can either drink it as it is or do anything with it really, for this post I’ve done an Asian flair broth. I gave the broth a little…

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Soups

Shiitake Mushroom Soup

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Shiitake mushroom soup

Shiitake mushroom soup is a creamy, bold and tasty soup. It’s an umami filled dish, since fresh shiitakes are involved… it wouldn’t be the same with dried shiitakes, that umami would sadly vanish. This mushrooms type is way bolder tasting than the normal button mushrooms, although you can also make the soup with any other mushrooms, I’ve used shiitakes mushrooms for its bold flavour. On top of being umami flavoured, the shiitakes have that darker color and firmer texture, resulting in a darker soup but oh! my… so tasty! Another difference between shiitakes and some other mushrooms is the stem… the shiitake stem is way harder and longer to cook then it’s soft main part, which result in… having to cut them up and discard them. Those stem are almost as hard as rocks, so except if you have teeth made of steel, just cut them off. I believe, that mushroom soups should always have a bit of cream…

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Main Meals

Shiitake and Spinach Risolla

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Shiitake and Spinach Risolla

A new hybrid recipe here: the “Risolla”… a mix between a risotto and a paella; Italy vs Spain. It’s a bit of both techniques, the light frying of the rice at first just like in the risotto and paella, then adding the broth and let sit with the spinach on top so they shrink down into the rice, without moving the rice until the end; that’s more typical of paella. The risotto factor is mainly in the ingredients, a good white wine and cheese to finish. So this isn’t a paella, nor a risotto; it’s a “Risolla”. The end result is less creamy than a traditional risotto because of the lack of moving the rice. But the taste is quite similar. I, often, do those hybrid meals, no disrespect to traditions, they are important and most people stick to them and it’s fine… it’s just “my tradition” is to experiment!…

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