One of the ingredients we brought back from our New Orleans trip was Steen’s Cane Vinegar. We’ve used it in a few dishes and it makes a huge flavor difference from any other vinegar. This is the salad dressing that converted me from dry rabbit food to a salad with dressing.
1/4 cup plus 1 tablespoon Steen’s cane vinegar
1/3 cup honey
3 tablespoons minced shallot
1 tablespoon minced garlic
2 teaspoons Dijon mustard
1/4 teaspoon plus a pinch of salt
1/4 teaspoon freshly ground black pepper
1 cup canola oil (we used olive oil)
In a medium nonreactive mixing bowl, combine the vinegar, honey, shallot, garlic, mustard, salt, and pepper and whisk to combine. Allow to sit 5 to 10 minutes, then little by little whisk in the canola oil until completely incorporated. Taste and adjust the seasoning if necessary.
This dressing is just the right amount sweet and tangy. It’s lovely on a chicken breast and a bacon salad. There’s almost always a jar of this in our refrigerator.
The more J and I cook at home, the more we find amazing recipes of meals we once thought were super complicated and therefore only available in a restaurant. Pho is one of those dishes. With the complexly deep flavors and food coma-inducing warmth, we were sure we couldn’t make it in our own kitchen. We were so wrong. J found this recipe from Sarcastic Cooking (love!) and it was dead on. We adjusted a few things to our taste and suggest you do too.
This makes a lot. Enough for three of us to have two large bowls each and quite a bit leftover. It’s in the freezer waiting for one of those cold, rainy late fall days when soup sounds best. I love this dish. I couldn’t eat it fast enough.
Homemade Beef Pho
- 2 Tablespoons Canola Oil we used vegetable
- 2 Yellow Onions halved (we ended up quartering them)
- 1, 3- inch Piece of Fresh Ginger halved (we left this whole but kind of crushed to infuse more flavor)
- 2 Cloves Garlic we used minced
- 4 Quarts Low-Sodium Beef Stock
- In a tea ball we put: 1 Cinnamon Stick, 3 Star Anise Pieces, 3 Whole Cloves, broken If you do not want to invest in cinnamon sticks star anise, and cloves, some stores sell pho seasoning packs. But it's worth it to have your own, plus, with a tea ball removing it is simple!
- ⅓ cup Fish Sauce
- 3 Tablespoons Packed Light Brown Sugar
- 1 Tablespoon Kosher Salt
- cup Button mushrooms we used sliced
- Ingredients for the Pho:
- 1 12-ounce Ounce Package of Bahn Pho or Udon Noodles These ended up being hard to find so we just used glass noodles . Flat Rice Noodles, thin rice noodles
- 1 Pound Flank Steak or charcoal steak
- 2 Thai Chiles stems removed and thinly sliced (we left these out)
- 2 Handfuls Bean Sprouts fresh is crunchier and we loved it!
- 1 Bunch Fresh Cilantro
- 1 Bunch Fresh Mint
- ½ White Onion sliced paper-thin
- Sriracha or Chili Garlic Sauce for Serving
- Lime Wedges for Serving
Until I made this I didn’t believe it was just as easy as microwave popcorn. Seriously, it is. And tastes so much better! Not to mention, so much less expensive!
Easy Homemade Stove Top Popcorn
- white or yellow popcorn kernels
- 1/4 cup canola oil
- 1-2 tbs butter
- salt to taste
In a saucepan, add the canola oil. Drop in one kernel. Heat over medium-high heat. When the one kernel pops, add more popcorn until it covers the bottom. Shake gently, put the lid back one and return to heat. When popping slows, remove from heat.
I was absolutely amazed at how easy this was. We put the hot popcorn into a metal bowl and drizzled melted butter and salt. It was as good if not better than movie theater popcorn!
Today’s food post is brought to you by#cookchat. My co-moderator, Matt LaCasse and I are excited about the first chat of the year Thursday, January 20, noon. CST. Join us for an hour of food-filled conversation.