Garlic Broth

Garlic Broth

Sep 8, 2020

Servings

4 Servings

Garlic Broth

This back-pocket broth is hardly even a recipe, but it’s the most soothing soup we can imagine for sick days, cold nights, and any other time you need a little extra comfort.

Ingredients

  • 2 heads of garlic
  • 2 Tbsp. extra-virgin olive oil, plus more for drizzling
  • A handful of herbs (such as parsley, cilantro, and/or sage)
  • Kosher salt, freshly ground pepper

 

RECIPE PREPARATION

 

 

  • Slice 1 head of garlic in half crosswise; set aside. Separate cloves from remaining head, peel, and crush lightly. Heat 2 Tbsp. oil in a large saucepan over medium. Add crushed garlic cloves and cook, tossing occasionally, until golden brown and softened, 8–10 minutes. Add 2 quarts water, increase heat to high, and bring mixture to a boil. Add herbs and reserved halved head of garlic. Reduce heat so broth is at an active simmer and cook until garlic is very tender and broth is reduced by nearly half, 30–40 minutes. Season generously with salt and pepper.

  • Strain broth through a mesh sieve into a large bowl (or, pass a wide slotted spoon through it a few times to fish out garlic and herbs).

  • Divide broth among bowls. Sip it as is, or you can add cooked noodles, drizzle in some whisked eggs to make stracciatella, or rub toast with raw garlic and drizzle with oil and float on top.

  • Do Ahead: Broth can be made 3 days ahead. Let cool; cover and chill.

Garlic Broth

I-Can’t-Believe-It’s-Vegetarian Ramen

Sep 8, 2020

Servings

4 Servings

I-Can’t-Believe-It’s-Vegetarian Ramen

The goal here was to achieve a tonkotsu-like broth without using any meat. Tomato paste, dried shiitake mushrooms, kombu, and a little bit of butter help to get you that rich umami-like effect.

Ingredients

  • 4 garlic cloves, thinly sliced
  • ¼ cup plus 2 Tbsp. vegetable oil
  • 1 Tbsp. black or white sesame seeds
  • 1 Tbsp. gochugaru (coarse Korean red pepper powder) or 1½ tsp. crushed red pepper flakes
  • Kosher salt
  • 4 scallions
  • 1 2″ piece ginger, peeled, thinly sliced
  • 2 Tbsp. tomato paste
  • 8 dried shiitake mushrooms
  • 1 4×3″ piece dried kombu
  • 3 Tbsp. unsalted butter, cut into pieces
  • 1 Tbsp. low-sodium soy sauce
  • 4 baby bok choy (about 12 oz. total), quartered lengthwise
  • 4 5-oz. packages fresh ramen noodles
  • Jammy eggs, toasted nori sheets, and/or cilantro (for serving; optional

 

Ingredient info

  • Fresh ramen noodles can be found at Asian markets and some grocery stores. We like Sun Noodle brand

 

RECIPE PREPARATION

 

 

  • Cook garlic and ¼ cup oil in a medium pot over medium heat, stirring often, until garlic is beginning to turn golden, about 3 minutes. Stir in sesame seeds and cook, stirring occasionally, until garlic is golden brown and crisp, about 1 minute. Transfer mixture to a small bowl and stir in gochugaru; season with salt. Set garlic oil aside. Wipe out pot and set aside.

  • Trim dark green parts from scallions and thinly slice; set aside for serving. Coarsely chop white and pale green parts. Heat remaining 2 Tbsp oil in reserved pot over medium-high. Cook chopped scallions and ginger, stirring often, until scallions are charred in spots, about 4 minutes. Add tomato paste and cook, stirring occasionally, until it begins to stick to the bottom of pot and darkens slightly, about 2 minutes. Add mushrooms and kombu, then stir in 5 cups cold water. Bring to a boil, then remove from heat and let sit until mushrooms soften, about 10 minutes. Remove and discard kombu.

  • Using a slotted spoon, transfer solids to a blender. Add a ladleful or 2 of broth to blender and purée until smooth. Stir purée back into broth in pot and bring to a simmer over medium heat. Add butter a piece at a time, whisking to combine after each addition before adding more. Stir in soy sauce; season with salt. Reduce heat to low and keep warm until ready to serve.

  • Meanwhile, bring a large pot of water to a boil. Add bok choy and cook until bright green and tender, about 2 minutes. Using a slotted spoon, transfer bok choy to a plate. Return water to a boil and cook noodles according to package directions. Drain and divide among bowls.

  • To serve, ladle broth over noodles, then top with bok choy and reserved garlic oil. Top with eggs, nori, and cilantro if desired.

Garlic Broth

Brothy Seafood Chowder

Sep 8, 2020

Servings

8 Servings

Brothy Seafood Chowder

The homemade stock makes all the difference in this flavorful, savory, perfectly smooth chowder. Look for a trusted seafood monger who filets and debones the fish themselves. They usually will have plenty of fishbones left over.

Ingredients

Stock

  • 3 Tbsp. extra-virgin olive oil
  • 2 lb. fish bones, rinsed
  • 1 small onion, unpeeled, quartered
  • 2 stalks celery, chopped
  • 1 leek, dark green parts chopped, rinsed, white parts cut into ¼” rounds, rinsed, reserved for stew
  • 1 dried chile de árbol or ½ tsp. crushed red pepper flakes
  • 1 garlic clove, smashed
  • 6 thyme sprigs
  • 2 bay leaves (optional)
  • ½ cup dry white wine or sake
  • 1 Tbsp. fennel seeds

Stew

  • 1 lb. small Yukon Gold potatoes, quartered
  • Kosher salt
  • 1 fennel bulb, halved lengthwise, thinly sliced crosswise, fronds reserved for serving
  • 1½ lb. boneless, skinless white fish (such as cod), cut into 1″ pieces
  • 2 cups Sun Gold tomatoes
  • Extra-virgin olive oil (for drizzling)
  • Freshly ground black pepper

RECIPE PREPARATION

Stock

 

 

  • Heat oil in a large pot over medium. Add fish bones and cook, stirring occasionally but being careful not to smash down on bones, until lightly browned in spots, 6–8 minutes. Add onion, celery, dark green leek pieces, chile, garlic, thyme, and bay leaves (if using). Cook, stirring occasionally and scraping bottom of pot to make sure nothing is sticking, until onion is golden brown, 4–6 minutes. Add wine and cook, stirring occasionally, until reduced by about half, about 1 minute.

  • Add fennel seeds and 12 cups cold water to onion mixture and bring to boil. Reduce heat to medium-low, bring to a simmer, and cook, skimming off any foam that rises to the top, until stock is nicely flavored and bones are still intact, 40–50 minutes. Let cool 30 minutes. Strain through a fine-mesh sieve into another large pot or bowl; discard solids.

  • Do Ahead: Stock can be made 3 days ahead. Cover and chill.

Stew

 

 

  • Place potatoes in fish stock in a large pot, season with salt, and bring to a boil. Reduce heat to medium, bring to a simmer, and cook, stirring occasionally, until potatoes are almost tender, 10–14 minutes. Add sliced fennel and white leek parts and cook, stirring occasionally, until vegetables are barely tender, 4–6 minutes. Add fish and cook, stirring occasionally, until fish is opaque, about 4 minutes. Remove from heat and stir in tomatoes; taste and adjust seasoning.

  • Ladle chowder among bowls and top with fennel fronds. Drizzle with oil; season with pepper.

Garlic Broth

Poached Cod in Tomato Curry

Sep 8, 2020

Servings

4 Servings

Poached Cod in Tomato Curry

We opted to use cherry tomatoes here because we like their sweetness and how quickly they collapse into a sauce, but you can use larger tomatoes if you have those on hand—just make sure to give them a rough chop before incorporating them into the curry.

Ingredients

  • INGREDIENTS

    • 3 Tbsp. virgin coconut oil or vegetable oil
    • 1 red chile, halved, seeded, thinly sliced
    • 1 1″ piece fresh ginger, peeled, thinly sliced
    • 2 garlic cloves, thinly sliced
    • 4 cardamom pods, crushed
    • 1 tsp. ground coriander
    • ½ tsp. ground turmeric
    • 2 pints cherry tomatoes (about 1¼ lb.)
    • ¼ cup unsweetened coconut cream
    • Kosher salt
    • 4 5-oz. skinless cod fillets
    • 1 cup basil leaves, torn if large

    oil

RECIPE PREPARATION

 

 

  • Heat oil in a medium skillet over medium until melted. Add chile, ginger, and garlic and cook, stirring often, until garlic has softened but not taken on any color, about 3 minutes. Add cardamom, coriander, and turmeric and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and cook, stirring occasionally, until most of the tomatoes have burst and released their liquid, 12–15 minutes. Stir in coconut cream; taste and season curry with salt.

  • Reduce heat to medium-low. Season cod with salt and nestle into curry. Cover and cook at a bare simmer until fish is opaque throughout and beginning to flake, 5–7 minutes (thicker pieces will take longer to cook).

  • Gently transfer cod to shallow bowls. Stir basil into tomato curry, then spoon over fish.