tag:blogger.com,1999:blog-15324763528302573832024-03-13T11:33:55.822-05:00PopArtichokeCulinary exploits, ravishing recipes, brilliant bento boxes & more!Megghttp://www.blogger.com/profile/17219875290791522802noreply@blogger.comBlogger76125tag:blogger.com,1999:blog-1532476352830257383.post-65945097428095081062011-04-03T10:00:00.002-05:002011-04-03T10:00:02.069-05:00This "Week" in Bento: March 30, 2011<div style="text-align: justify;">I know, I know.. I can't really refer to one day as a week, thus my use of quotations. This week I had an odd work schedule (because starting work at 10am instead of 6am is odd for me) and wasn't in my normal workspace, so the bentos just didn't happen. I still had one though, and I must say, it's a pretty good one. Better than nothing, right?</div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;"><b>March 30</b></div><div style="text-align: justify;"><b><br />
</b></div></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5583400065/" target="_blank" title="3-30-11 BBQ Chicken Salad Bento by popartichoke, on Flickr"><img alt="3-30-11 BBQ Chicken Salad Bento" height="400" src="http://farm6.static.flickr.com/5101/5583400065_6e755fbdc5.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">First of all, have I mentioned that I love my new camera? ^_^ Okay, okay, this bento features another transformation of leftovers. Just like the <a href="http://www.popartichoke.com/2011/03/this-week-in-bento-march-16-18-2011.html#steaksalad" target="_blank">steak salad bento</a> from a couple weeks ago, I took meat from a previous dinner and mixed it with veggies for a lunch. For this one, I just sliced up some bbq chicken breast, mixed it with roasted corn, red pepper, red onion, and cilantro. I sprinkled a bit of quesadilla cheese on top and drizzled it with a light lime dressing. It's perfect for bento since it doesn't need to be heated, and I had everything on hand so it was quick and simple to make!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">-BBQ Chicken Salad</div><div style="text-align: justify;">-Avocado Slices</div><div style="text-align: justify;">-Cherry Tomatoes</div><div style="text-align: justify;">-Orange Wedges</div><div style="text-align: justify;">-Chocolate Chip Macadamia Cookie Stars</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Happy April, everyone... summer will be here soon! ^_^ </div>Megghttp://www.blogger.com/profile/17219875290791522802noreply@blogger.com4tag:blogger.com,1999:blog-1532476352830257383.post-25797549051044585282011-03-28T12:24:00.000-05:002011-03-28T12:27:27.264-05:00This Week in Bento: March 22-25, 2011<div style="text-align: justify;">Hey, everyone! If you missed it <a href="http://http//www.popartichoke.com/2011/03/this-week-in-bento-march-16-18-2011.html" target="_blank">last week</a>, check out Bento4Japan, the bento blogging communities way of raising money to help Japan. It's still going strong and there's lots of auctions still open! Click on the badge below and help out!</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.bento4japan.wordpress.com/" target="blank"><img src="http://bento4japan.files.wordpress.com/2011/03/bento4jp_200x250_bdg.gif" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">And of course I've been making bentos in the meantime... warming ones, since the temperatures in Chicago took a nosedive again. We even had some snow (boo!) but at least the sun has been shining. So here we go, it's bento time!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>March 22</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5565762534/" target="_blank" title="3-22-11 Sesame Beef Bento by popartichoke, on Flickr"><img alt="3-22-11 Sesame Beef Bento" height="400" src="http://farm6.static.flickr.com/5150/5565762534_b073f2af40.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Leftovers from Chinese takeout always make a tasty (not to mention easy) bento lunch!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">-Sesame Beef with Bell Peppers & Baby Corn</div><div style="text-align: justify;">-Rice with Scallions</div><div style="text-align: justify;">-Orange Wedges</div><div style="text-align: justify;">-Mango</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"></div><a name='more'></a><br />
<div style="text-align: justify;"><b>March 23</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5565766424/" target="_blank" title="3-23-11 Adobo Wings Bento by popartichoke, on Flickr"><img alt="3-23-11 Adobo Wings Bento" height="500" src="http://farm6.static.flickr.com/5263/5565766424_a7032ba2fb.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">If this lunch looks good to you, you're in luck! I've got recipes for the wings and the dip. These adobo wings are my absolute favorite; perfect for meals, snacking, and of course, bento!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">-Spicy-sweet Adobo Wings (<a href="http://www.popartichoke.com/2011/01/spicy-sweet-adobo-wings.html" target="_blank">recipe</a>)</div><div style="text-align: justify;">-Creamy Blue Cheese Dip (<a href="http://www.popartichoke.com/2011/01/creamy-cool-blue-cheese-dip.html" target="_blank">recipe</a>)</div><div style="text-align: justify;">-Cherry Tomatoes</div><div style="text-align: justify;">-Carrot and Red Pepper Slices</div><div style="text-align: justify;">-Rice with Wasabi Furikake</div><div style="text-align: justify;">-Kiwi</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>March 24</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5567974023/" target="_blank" title="3-24-11 Grilled Shrimp Bento by popartichoke, on Flickr"><img alt="3-24-11 Grilled Shrimp Bento" height="400" src="http://farm6.static.flickr.com/5099/5567974023_5c7850aa96.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">There's lots of color in this lunch: just my style! ^_^</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">-Grilled Shrimp on a bed of Red Leaf Lettuce</div><div style="text-align: justify;">-Garlic Bread</div><div style="text-align: justify;">-Cucumber, Red Pepper, Feta Salad</div><div style="text-align: justify;">-Orange Wedges</div><div style="text-align: justify;">-Raisins</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>March 25</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5567974173/" target="_blank" title="3-25-11 BBQ Chicken & Greens Bento by popartichoke, on Flickr"><img alt="3-25-11 BBQ Chicken & Greens Bento" height="500" src="http://farm6.static.flickr.com/5012/5567974173_e12aa4a4c9.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Here's a summer meal to encourage summer to hurry up!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">-BBQ Chicken Leg</div><div style="text-align: justify;">-Sauteed Greens with Red Onion and Brown Sugar</div><div style="text-align: justify;">-Corn Muffin</div><div style="text-align: justify;">-Orange Wedges</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Have a delicious week, everyone!</div>Megghttp://www.blogger.com/profile/17219875290791522802noreply@blogger.com6tag:blogger.com,1999:blog-1532476352830257383.post-89324306034952251742011-03-21T14:21:00.002-05:002011-04-02T21:31:57.756-05:00This Week in Bento: March 16-18, 2011 + Bento4Japan<div style="text-align: justify;">Hi everyone! Today I've got more bentos for you, but first I want to tell you about Bento4Japan.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.bento4japan.wordpress.com/" target="blank"><img src="http://bento4japan.files.wordpress.com/2011/03/bento4jp_200x250_bdg.gif" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">As many respond to the devastating tragedy that hit Japan on March 11, the online bento community has come up with a creative way to help. Started by Debra of <a href="http://www.hapabento.com/" target="_blank">Hapa Bento</a> and Mils of <a href="http://notabrownbag.wordpress.com/" target="_blank">Not a Brown Bag</a>, <a href="http://bento4japan.wordpress.com/" target="_blank">Bento4Japan</a> celebrates the fun of bento lunches while raising money to help out the birthplace of bento, Japan! </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><a href="http://shop.ebay.com/?_from=R40&_nkw=bento4japan&_sacat=See-All-Categories&_trksid=m194&ssPageName=STRK:MEFSRCHX:SRCH&afsrc=1" target="_blank">Check out these eBay auctions</a>, tagged with the term "Bento4Japan", to see the items for sale. <b>All money raised by these auctions will go to charities helping Japan. </b>There are also auctions in different countries, so if you're not in the U.S. you may be able to find items that will ship to you.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I just joined the effort and will posting a few items over the next couple of days. Please check out the auctions and the <a href="http://bento4japan.wordpress.com/" target="_blank">Bento4Japan website</a> and help with this great cause!</div><div style="text-align: justify;">Thanks!<br />
<br />
</div><div style="text-align: center;"><object height="300" width="325"><param name="movie" value="http://togo.ebay.com/togo/togo.swf" /><param name="flashvars" value="base=http://togo.ebay.com/togo/&lang=en-us&mode=search&query=bento4Japan&rvr_id=219766621347&POS=copywidget&VER=single" /><embed src="http://togo.ebay.com/togo/togo.swf" type="application/x-shockwave-flash" width="325" height="300" flashvars="base=http://togo.ebay.com/togo/&lang=en-us&mode=search&query=bento4Japan&rvr_id=219766621347&POS=copywidget&VER=single"></embed></object></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Alright, on to the bentos from last week:</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><a href="" name="steaksalad"></a><br />
<b>March 16</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5546905163/" target="_blank" title="3-16-11 Sesame Steak Salad Bento by popartichoke, on Flickr"><img alt="3-16-11 Sesame Steak Salad Bento" height="500" src="http://farm6.static.flickr.com/5140/5546905163_70756aa0c5.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I almost forgot to mention.. I <i>finally</i> got a dSLR! Goodbye, point-and-shoot! I saved up my cash and invested in a Nikon D90, which I'm in love with.. but now I just have to figure out how to use it! So bear with me during this initial bento shots! ^_^</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">We had some leftover steak that I wanted to do something creative with, so I whipped up with Asian-inspired steak salad. It was kind of a spur of the moment thing, but it turned out to be <i>sooooo delicious!</i> I just have to figure out what I did and post a recipe for it next time.. a really easy, really tasty way to re-purpose leftovers!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">- Asian-inspired Steak Salad</div><div style="text-align: justify;">- Bottle of Sesame-Ginger Dressing</div><div style="text-align: justify;">- Rice with Umeboshi Plum</div><div style="text-align: justify;">-Mango</div><div style="text-align: justify;"></div><a name='more'></a><br />
<div style="text-align: justify;"><b>March 17</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5546905263/" target="_blank" title="3-17-11 Asian Tuna Salad Bento by popartichoke, on Flickr"><img alt="3-17-11 Asian Tuna Salad Bento" height="400" src="http://farm6.static.flickr.com/5059/5546905263_fc25a3d769.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This one features my Asian-style tuna salad (another recipe I'll get for you soon!) It's one of my go-to bento quick dishes.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">- Asian-style Tuna Salad</div><div style="text-align: justify;">- Rice with Red Pepper "Stars"</div><div style="text-align: justify;">- Fruit Salad (Mango, Kiwi, Raspberries)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>March 18</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5547486114/" target="_blank" title="3-18-11 Spagetti Bento by popartichoke, on Flickr"><img alt="3-18-11 Spagetti Bento" height="357" src="http://farm6.static.flickr.com/5021/5547486114_2008a5f622.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This one features spaghetti with Steve's famous (to me) puttanesca sauce.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">- Spaghetti with Puttanesca Sauce, Parmesan, and Parsley</div><div style="text-align: justify;">- Lettuce and Radicchio Salad with Tomatoes</div><div style="text-align: justify;">- Italian Sausage</div><div style="text-align: justify;">- Garlic Bread</div><div style="text-align: justify;">- Mini Bottle of Balsamic Vinaigrette</div><div style="text-align: justify;">- Kiwi</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Have a fantastic weekend everyone, and please check out <a href="http://bento4japan.wordpress.com/" target="_blank">Bento4Japan</a>! Thanks!</div>Megghttp://www.blogger.com/profile/17219875290791522802noreply@blogger.com6tag:blogger.com,1999:blog-1532476352830257383.post-14787376574320615902011-03-14T13:31:00.000-05:002011-03-14T13:31:24.892-05:00This Week in Bento: March 8-11, 2011<div style="text-align: justify;">Hi everyone! Here's the bento wrap-up from the past week...let me know how you like the slightly updated format (listing the contents more clearly). Here we go!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>March 8</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5526370671/" target="_blank" title="3-8-11 Thyme-Lemon Chicken Bento by popartichoke, on Flickr"><img alt="3-8-11 Thyme-Lemon Chicken Bento" height="375" src="http://farm6.static.flickr.com/5138/5526370671_57d110e9f6.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Here's a tasty Greek-inspired lunch with lots of color. Most of the food is leftovers from a meal made by my dear Steve. This bento is definitely full of rich flavors!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">-Lemon-Thyme Grilled Chicken</div><div style="text-align: justify;">-Spiced Orzo</div><div style="text-align: justify;">-Cucumber, Red Pepper, and Feta Salad</div><div style="text-align: justify;">-Navel Orange Wedges</div><div style="text-align: justify;">-Prunes</div><div style="text-align: justify;">-Pistachios</div><div style="text-align: justify;"></div><a name='more'></a><br />
<div style="text-align: justify;"><b>March 9</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5526373001/" target="_blank" title="3-9-11 Beef Tostada Bento by popartichoke, on Flickr"><img alt="3-9-11 Beef Tostada Bento" height="500" src="http://farm6.static.flickr.com/5176/5526373001_21d0be88e6.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">It's always nice to have a go-to easy meal when you just want something quick but satisfying. In our household, that meal is tostadas. This time around, Steve made a delicious caramelized onion topping for our tostada bar -- a wonderful addition!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">-Beef Tostada with all the fixins'</div><div style="text-align: justify;">-Red Pepper Slices</div><div style="text-align: justify;">-Navel Orange Wedges</div><div style="text-align: justify;">-Lime Wedges</div><div style="text-align: justify;">-Skewers of Mango Paste, cut into outer-space-themed shapes</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>March 10</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5526983816/" target="_blank" title="3-10-11 Beer-Braised Short Ribs Bento by popartichoke, on Flickr"><img alt="3-10-11 Beer-Braised Short Ribs Bento" height="400" src="http://farm6.static.flickr.com/5136/5526983816_c35b6a6ff5.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This bento features leftovers from last week's original recipe: <a href="http://www.popartichoke.com/2011/03/japanese-beer-braised-beef-short-ribs.html" target="_blank">Japanese Beer-Braised Short Ribs</a>. That cool-lookin' green thing over the meat is a chip made from mizuna (recipe for those are also at the link above).</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">-Beer-braised Beef Short Ribs with Mizuna Chips</div><div style="text-align: justify;">-Spicy Edamame</div><div style="text-align: justify;">-Wasabi Sesame Pea Shoot Salad with Scallions</div><div style="text-align: justify;">-Navel Orange Slices</div><div style="text-align: justify;">-Honeydew Mochi</div><div style="text-align: justify;">-Macadamia Nuts</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>March 11</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5526392443/" target="_blank" title="3-11-11 Rotisserie Chicken Bento by popartichoke, on Flickr"><img alt="3-11-11 Rotisserie Chicken Bento" height="500" src="http://farm6.static.flickr.com/5056/5526392443_00ec4f1ae0.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Here's leftovers from another easy meal: store-bought rotisserie chicken. We made gravy and grilled up some asparagus to go with, but buying the chicken was a nice, quick main dish (and really tasty too!)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">-Rotisserie Chicken</div><div style="text-align: justify;">-Homemade Chicken Gravy</div><div style="text-align: justify;">-Grilled Asparagus</div><div style="text-align: justify;">-Cherry Tomatoes</div><div style="text-align: justify;">-Cornbread Stuffing</div><div style="text-align: justify;">-Pistachios</div><div style="text-align: justify;">-Prunes</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">See you next week with more bentos!</div>Megghttp://www.blogger.com/profile/17219875290791522802noreply@blogger.com2tag:blogger.com,1999:blog-1532476352830257383.post-72041050284815562742011-03-12T16:10:00.002-06:002011-03-12T17:15:21.842-06:00Japanese Beer-Braised Beef Short Ribs with Mizuna Chips<div style="text-align: justify;">When I'm craving warm, satisfying comfort food, "slowly braised short ribs" is like the dirtiest of dirty talk. I want it, and I want it <i>now.</i> Spring may be around the bend, but I certainly wouldn't say it's "sprung." So until that happens, I'm still in need for some tender, falling-off-the-bone beefy goodness. <i>Aw man,</i> that sounds good. It's taking every ounce of self-control for me to resist jumping up from my chair, running to the fridge, and gettin' me some leftovers right now. Must--stay...must--keep--writing!</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5520521661/" target="_blank" title="Japanese Beer-Braised Short Ribs by popartichoke, on Flickr"><img alt="Japanese Beer-Braised Short Ribs" height="375" src="http://farm6.static.flickr.com/5059/5520521661_4e3163f9c0.jpg" width="500" /></a></div><div><div style="text-align: justify;"><br />
</div><a name='more'></a></div><div>Cabernet-braised short ribs are a favorite of mine, but I wanted to change it up a bit. I opted for something I hadn't tried before: beer. Also, I'd picked up some mizuna without any plan for it, so Japanese cuisine was my inspiration. I ended up going with a Japanese beer, turnips, and what seemed like the best idea I'd ever had when I thought of it: a mizuna chip garnish.<br />
<div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5521112712/" style="margin-left: 1em; margin-right: 1em;" target="_blank" title="Hitachino Red Rice Ale by popartichoke, on Flickr"><img alt="Hitachino Red Rice Ale" height="375" src="http://farm6.static.flickr.com/5176/5521112712_32cd925ba6.jpg" width="500" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>The beer I chose was Hitachino Red Rice Ale, a Belgian-style ale brewed with red rice. The flavor is rich and distinctive enough to stand up to the beef, <i>plus</i> it has a sweet label. What's not to love?</div><div style="text-align: justify;"><br />
</div></div><div style="text-align: center;"></div><div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5520521503/" style="margin-left: 1em; margin-right: 1em;" target="_blank" title="Mizuna Chips by popartichoke, on Flickr"><img alt="Mizuna Chips" height="400" src="http://farm6.static.flickr.com/5014/5520521503_653ef26c94.jpg" width="500" /></a></div><br />
</div></div><div><div style="text-align: justify;">As for the mizuna chips, I had the idea in the middle of my work day. I was looking for a way to incorporate the mizuna creatively. I also wanted to add some color to the dish. Then I remembered <a href="http://www.popartichoke.com/2010/08/healthy-snack-kale-chips.html" target="_blank">those kale chips</a> I made, and wondered if the process would work for mizuna. As soon as I got home I tried it out, and hey! It worked! Quick, simple, and tasty to boot! I've included the instructions for making them at the end of the recipe.</div><div style="text-align: justify;"><br />
</div></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5521113186/" target="_blank" title="Browned Short Ribs by popartichoke, on Flickr"><img alt="Browned Short Ribs" height="500" src="http://farm6.static.flickr.com/5212/5521113186_c71af49902.jpg" width="500" /></a><br />
<br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5521113120/" target="-blank" title="Japanese Beer-Braised Short Ribs by popartichoke, on Flickr"><img alt="Japanese Beer-Braised Short Ribs" height="400" src="http://farm6.static.flickr.com/5131/5521113120_b3475fb9ce.jpg" width="500" /></a></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;"><b>Japanese Beer-Braised Beef Short Ribs with Mizuna Chips</b></div></div><div><div style="text-align: justify;">Serves 5-6 people</div></div><div><div><ul><li style="text-align: justify;">4 lbs. beef short ribs</li>
</ul><ul><li style="text-align: justify;"><i></i>2 teaspoons salt</li>
<li style="text-align: justify;">2 teaspoons black pepper</li>
<li style="text-align: justify;">2 teaspoons ginger powder</li>
<li style="text-align: justify;">3 tablespoons mirin</li>
<li style="text-align: justify;">3 tablespoons cooking sake</li>
<li style="text-align: justify;">1/4 cup red. sodium soy sauce</li>
<li style="text-align: justify;">3 tablespoons brown sugar, packed</li>
</ul><ul><li style="text-align: justify;">3-4 tablespoons peanut or vegetable oil</li>
<li style="text-align: justify;">3-4 carrots, diced (1 cup)</li>
<li style="text-align: justify;">1 large onion, thinly sliced</li>
<li style="text-align: justify;">5 cloves garlic, thinly sliced</li>
<li style="text-align: justify;">3" long piece of ginger, cut into long, thin slices</li>
<li style="text-align: justify;">2-3 medium turnips, trimmed, peeled, and cut into 1" squares</li>
<li style="text-align: justify;">1 3/4 cups beef broth (reduced sodium)</li>
<li style="text-align: justify;">24 fl oz (3 cups) Hitachino Red Rice Ale</li>
<li style="text-align: justify;">Salt and pepper (to taste)</li>
</ul><ul><li style="text-align: justify;">5 scallions, thinly sliced</li>
<li style="text-align: justify;">Mizuna Chips for garnish (optional -- recipe below)</li>
</ul></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">1. Combine the salt, pepper, ginger powder, mirin, sake, soy sauce and brown sugar in a large, shallow bowl or baking pan. Pat ribs dry and throughly coat with the marinade. Refridgerate and allow the ribs to marinate, uncovered, for a few hours or overnight. Let the ribs sit at room temperature for half an hour before cooking.</div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">2. Preheat oven to 375° F. In a large, heavy, oven-safe pot, heat the oil over high heat. Working in batches, add the ribs to the pot and brown on all meaty sides, about 1 minute per side. Continue until all ribs are browned. Transfer ribs to a plate and set aside.</div></div><div><div style="text-align: justify;"> </div></div><div><div style="text-align: justify;">3. Turn the heat down to medium and add the carrots and onions, sautéing until softened and lightly browned, about 5 minutes. Stir in the garlic and ginger and sauté for about 1-2 minutes more, or until fragrant.</div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">4. Add the turninps to the pot and stir. Turn the heat down to moderately low and slowly add the beef broth and beer. Stir well. Return the ribs back to the pot, bone side down, along with any juices that have collected on the plate. Bring liquid to a boil, uncovered. </div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">5. Cover the pot and place it in the oven. Braise the meat for 2 - 2 1/2 hours, or until the meat is so tender it begins to fall off the bones. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">6. Remove the ribs to a bowl or plate and cover tightly to keep them warm. If necessary, boil the liquid until the sauce has thickened slightly. Add the ribs back to the pot. Season with salt and pepper as needed.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">7. Serve over rice, garnished with scallions and mizuna chips (see below).</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Mizuna Chips </b></div><ul><li style="text-align: justify;">Mizuna leaves (choose the heartiest, handsomest ones from the bunch)</li>
<li style="text-align: justify;">Olive oil</li>
<li style="text-align: justify;">Sea salt</li>
</ul><div><div style="text-align: justify;">1. Preheat the oven to 350° F. Wash and dry the mizuna leaves, careful to keep them intact. Cut off the tough ends. </div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">2. On a baking sheet, arrange the leaves so that they don't overlap. Flatten the leaves to look as you'd like the chips to look (taking a few extra seconds to do this really makes them look so much nicer!)</div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">3. Lightly drizzle the mizuna with olive oil and sprinkle with sea salt. Place in the oven and bake for 5-6 minutes. Keep an eye on them so they don't burn!</div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">4. Allow to cool slightly before serving. You can also refrigerate them in a sealed container for a day or two. They're perfect as a garnish, but also make a fantastic, beautiful snack!</div></div></div><div><div style="text-align: justify;"><br />
<br />
---------------------------------<br />
I hope everyone is having a great weekend. And if you are, please take some time to help out the victims of yesterday's 8.9 magnitude earthquake and tsunami in Japan. Just click the link at the top of the page to donate to the RedCross, or text REDCROSS to 90999 to have a $10 donation added to your phone bill. Our thoughts and prayers are with Japan, and every little bit certainly helps. Thanks.</div></div></div>Megghttp://www.blogger.com/profile/17219875290791522802noreply@blogger.com4tag:blogger.com,1999:blog-1532476352830257383.post-76604202425498864342011-03-07T15:01:00.001-06:002011-03-07T15:01:31.040-06:00This Week in Bento: March 3-5, 2011<div style="text-align: justify;">Hello bento pals, I'm back for another This Week in Bento. In case you missed it, <a href="http://www.popartichoke.com/2011/03/news-updates-and-snowpocalypse-2011.html" target="_blank">check out my update post from the other day</a> to find out where I've been all last month. There are three bentos this week, so read on!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>March 3</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5506911406/" target="_blank" title="3-3-11 Shrimp Scampi Bento by popartichoke, on Flickr"><img alt="3-3-11 Shrimp Scampi Bento" height="375" src="http://farm6.static.flickr.com/5053/5506911406_e33b077e43.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Steve made some scrumptious shrimp scampi, so of course I had to take some leftovers for lunch! The flavorful shrimp are served over egg noodles that soaked up all the garlicky sauce. I made a simply-dressed pea shoot salad to go with the shrimp, and it's garnished with parmesan cheese and almond slices. In back are juicy navel orange slices, and a couple of Girl Scout cookies; Thin Mints to be exact. I have to make sure to save some of those cookies for myself (they seem to be disappearing rather quickly around here..)!</div><div style="text-align: justify;"></div><a name='more'></a><br />
<div style="text-align: justify;"><b>March 4</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5507019804/" target="_blank" title="3-4-11 Buffalo Chicken Bento by popartichoke, on Flickr"><img alt="3-4-11 Buffalo Chicken Bento" height="375" src="http://farm6.static.flickr.com/5012/5507019804_bb4a5100b4.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I had leftovers from a buffalo chicken sandwich, but didn't want all that bread. So I got innovative and sliced it up to make buffalo chicken fingers, which happen to be perfect for bento. They're there in the back with some zesty blue cheese sauce. In the middle are blood orange slices and raisins. In the front are sweet potato fries and one of my favorite veggie side dishes: Brussels sprouts sautéed with shallots! Mmmm...</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>March 5</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5507332042/" target="_blank" title="3-5-11 Lamb Kefta Bento by popartichoke, on Flickr"><img alt="3-5-11 Lamb Kefta Bento" height="400" src="http://farm6.static.flickr.com/5174/5507332042_34f8c15632.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">There's this fantastic place in Chicago called Sultan's Market. They serve up delicious Middle Eastern food at incredibly affordable prices... who can pass that up? We hadn't eaten there in a while, so this recent venture was a real treat. Plus, it meant I didn't have to cook anything for this bento! This lunch features a lamb kefta kebob over aromatic curry basmati rice. There's also some grilled onion, tomato and feta on the side. The red cup holds a refreshing Jerusalem salad, and in the back corner are delectable pita pieces with hummus. Such a satisfying lunch!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Ahh.. it's nice to be back and posting bentos again. Hope everyone has a fun, delicious week! See you soon! ^_^</div>Megghttp://www.blogger.com/profile/17219875290791522802noreply@blogger.com2tag:blogger.com,1999:blog-1532476352830257383.post-24156156942587447282011-03-03T18:27:00.002-06:002011-03-03T18:28:51.149-06:00Updates, Bentos, and Snowpocalypse 2011<div style="text-align: justify;">Why hello there! It's been a while, hasn't it? In fact, it was a whole month ago when I posted last... and a crazy month indeed. But don't worry, I'm still here, and I'll do a little explaining, give a few updates, and even post a backlog of February bentos.</div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: justify;"><b>The Blizzard</b></div><div style="text-align: justify;">Before all that, I'd like to take a moment to mention the other thing that happened on February 2, the day of my last post. Here in Chicago, we've named it "Snowpocalypse 2011." The weather-people were talking about it for days, but since I've lived here all my life, I was of the "Yeah, yeah.. I'll believe it when I see it" attitude. Well, I saw it, alright. It turned out to be the third worst blizzard in Chicago history. We got almost 2 feet of snow, winds up to 70 mph, and this thing they called "<i>thundersnow.</i>" What's that, you ask? It's thunder and lighting.. in a snow storm! I'd never seen, or even heard of anything like that in my life! It was epic I tell you, <i>epic! </i>Hundreds of people were stuck on Lake Shore Drive and had to abandon their cars, Chicago Public Schools closed down for the first time since 1999, and I even got a snow day from work! It was a good thing too, since I couldn't get out of my house anyway. Did the Snowpocalypse contribute to my blogging hiatis? Well, no, but it was just too incredible not to share! ^_^</div><div style="text-align: justify;"><br />
</div><div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5495725242/" style="margin-left: 1em; margin-right: 1em; text-align: center;" target="_blank" title="Snopocalypse 2011 by popartichoke, on Flickr"><img alt="Snopocalypse 2011" height="486" src="http://farm6.static.flickr.com/5255/5495725242_8743f8223d.jpg" width="500" /></a></div><div class="separator" style="clear: both; text-align: justify;"></div><a name='more'></a><br />
<div class="separator" style="clear: both; text-align: justify;"><b>Ailments Galore</b></div><div style="text-align: justify;">Okay, so why the absence? First, my hand, which has had problems for years due to my job, had a particularly bad flare-up. It was seizing up at times and hurting me more that usual, so I decided I needed to keep away from the blog for at least a week. It was difficult to stay away, but I did it for my health (I couldn't really cook much, anyway). I even took a week off bento-making, which was <i>really</i> weird for me. </div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">Then, over the last two weeks, I've been hella sick. Apparently the bounty of citrus fruits you'll see in the bentos below didn't ward off whatever it was I caught. In a short amount of time I managed to run the gamut of symptoms, going from high fever to severe sore throat to ear infection to bronchitis...really, I had a little bit of everything. It was like a tasting menu of horribleness. I'm still dealing with coughing fits here and there, but luckily, I'm otherwise feeling pretty normal again. </div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">But in between my unfortunate maladies I've also been busy setting up my bento site. Remember me going on about that before, and acting like I was always days away from launching it? Sigh.. I thought I was. Then I realized starting a second blog was way harder than starting a first. It sounds backwards, but as I'm finding out, it's the truth. I think it's because now I <i>know </i>what I want, and I want to start out strong. When I started PopArtichoke, I didn't really know what I was doing, so I could just do anything. But rest assured, it's coming along, and now that I'm feeling better I'll be able to devote more time to getting it set up. In the meantime, I'll stop teasing you with release dates until I'm <i>really</i> sure it'll be ready! </div></div><div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div></div><div style="padding: 5px;"><div style="text-align: center;"><a href="http://www.foodbuzz.com/foodies/profile/popartichoke" target="foodbuzz"><img alt="Foodbuzz" src="http://www.foodbuzz.com/images/foodbuzz_120x60_badge_pub.gif?78862" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial;" title="Foodbuzz" /></a></div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;"><b>Some PopArtichoke updates:</b> You may notice at the top of the right sidebar that I've become a <a href="http://www.foodbuzz.com/foodies/profile/popartichoke" target="_blank">Foodbuzz featured publisher</a>! I'm incredibly excited about it, and really look forward to the opportunities and fun <a href="http://www.foodbuzz.com/" target="_blank">Foodbuzz</a> provides.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I'm also super excited about my first PopArtichoke employee.. my boyfriend Steve! He's been oh-so helpful from the start, but this weekend we talked about him officially coming on-board to help out with the surprisingly exhausting task of being a food blogger. He'll probably be doing a lot of behind-the-scenes stuff for PopArtichoke, but I'm hoping I'll get a couple guest posts out of him!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>The Bentos</b></div><div style="text-align: justify;">Lastly, I thought I'd quickly share the bentos I made in February, or the ones I photographed, that is. There's not as many as usual, but frankly I'm amazed I managed to make anything during this crazy month!</div><div style="text-align: center;"><br />
</div></div><div style="text-align: center;">1.<a href="http://www.flickr.com/photos/peachyogurt/5492706083/" target="_blank" title="2-3-11 Bulgogi Beef Bento by popartichoke, on Flickr"><img alt="2-3-11 Bulgogi Beef Bento" height="160" src="http://farm6.static.flickr.com/5251/5492706083_f8cc010817_m.jpg" width="200" /></a> 2.<a href="http://www.flickr.com/photos/peachyogurt/5492707377/" target="_blank" title="2-4-11 Steak and Potato Bento by popartichoke, on Flickr"><img alt="2-4-11 Steak and Potato Bento" height="160" src="http://farm6.static.flickr.com/5213/5492707377_21bd21a725_m.jpg" width="200" /></a> 3.<a href="http://www.flickr.com/photos/peachyogurt/5492707417/" target="_blank" title="2-6-11 Burger Bento by popartichoke, on Flickr"><img alt="2-6-11 Burger Bento" height="160" src="http://farm6.static.flickr.com/5299/5492707417_216648b60a_m.jpg" width="200" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5492707417/" target="_blank" title="2-6-11 Burger Bento by popartichoke, on Flickr"></a>4.<a href="http://www.flickr.com/photos/peachyogurt/5492707471/" target="_blank" title="2-15-11 Braised Lamb & Root Veggie Mash Bento by popartichoke, on Flickr"><img alt="2-15-11 Braised Lamb & Root Veggie Mash Bento" height="200" src="http://farm6.static.flickr.com/5176/5492707471_e5ec54e699_m.jpg" width="200" /></a> 5.<a href="http://www.flickr.com/photos/peachyogurt/5493299858/" target="_blank" title="2-15-11 Mediterranean Cod Bento by popartichoke, on Flickr"><img alt="2-15-11 Mediterranean Cod Bento" height="143" src="http://farm6.static.flickr.com/5251/5493299858_5280b1d1a1_m.jpg" width="200" /></a> 6.<a href="http://www.flickr.com/photos/peachyogurt/5493299966/" target="_blank" title="2-22-11 Thai Takeout Bento by popartichoke, on Flickr"><img alt="2-22-11 Thai Takeout Bento" height="160" src="http://farm6.static.flickr.com/5052/5493299966_a145ffeb57_m.jpg" width="200" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5493299966/" target="_blank" title="2-22-11 Thai Takeout Bento by popartichoke, on Flickr"></a>7. <a href="http://www.flickr.com/photos/peachyogurt/5493300038/" target="_blank" title="2-23-11 Greek Chicken Bento by popartichoke, on Flickr"><img alt="2-23-11 Greek Chicken Bento" height="200" src="http://farm6.static.flickr.com/5015/5493300038_9a421289d8_m.jpg" width="200" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"></div><ol><li><b> </b>Bulgogi Beef, Rice with Kimchi, Baby Broccoli, Cara Cara Orange Wedges</li>
<li>Steak Slices, Double Baked Potato, Vegetable Medley, Cara Cara Orange Wedges, Prunes</li>
<li>Mini Cheeseburger with Grilled Red Pepper & Giardinara, Sweet Potato Fries, Vegetable Medley, Raisins</li>
<li>Wine-Braised Lamb Shank, Root Vegetable Mash with Charred Leeks, Greek Salad, Blood Orange Wedges</li>
<li>Mediterranean-style Cod, Greek Salad, Pearl Couscous with Veggies, Blood Orange Wedges, Prunes, Almonds</li>
<li>Tom Yum Soup, Thai Red Curry with Tofu, Spicy Spinach, Blood Orange Wedges</li>
<li>Grilled Greek-style Chicken, Pearl Couscous, Greek Salad, Cherry Tomatoes, Navel Orange</li>
</ol><div><br />
</div><div><br />
</div><div>Phew! It's good to be back; sorry for the long-winded return to blogging (just be thankful it was only one month! ^_^) I look forward to getting back into the swing of things, cooking up some tasty grub, and sharing it with you all! Thanks for hanging in there with me; it really means a lot! </div><div><br />
</div><div>Have a fantastic weekend, everyone!</div><div><br />
</div><br />
<div style="text-align: justify;"><br />
</div>Megghttp://www.blogger.com/profile/17219875290791522802noreply@blogger.com4tag:blogger.com,1999:blog-1532476352830257383.post-34101856159562208252011-02-02T10:18:00.002-06:002011-02-02T10:19:38.234-06:00Chinese-Style Pork Belly Nachos<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;">It seems that when I start thinking of foods fit for watching football, I end up with snacks full of Asian flavors (i.e. </span><a href="http://www.popartichoke.com/2011/01/spicy-sweet-adobo-wings.html" style="font-family: inherit;" target="_blank">Adobo Wings</a><span class="Apple-style-span" style="font-family: inherit;">). Nachos are a must-have game day food, and as we know them, they're pretty Americanized. Still, they have their roots in Mexican cuisine. But how 'bout I forget all that and make them Chinese? Consider it done!</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5410176235/" target="_blank" title="Chinese-Style Pork Belly Nachos by popartichoke, on Flickr"><img alt="Chinese-Style Pork Belly Nachos" height="375" src="http://farm6.static.flickr.com/5097/5410176235_154826d43d.jpg" width="500" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;">I wanted to create a special nacho recipe for you all, since they're such a classic "super" game snack, but I wanted to make it my own. I've been dying to try my hand at cooking pork belly, so I started with that. I kept thinking back to those marvelous kimchi/pork belly fries <a href="http://www.popartichoke.com/2010/11/review-del-seoul-korean-street-bbq.html" target="_blank">I enjoyed at Del Seoul</a>, but I didn't want to replicate that. For this reason, I decided to emulate Chinese flavors in my nacho recipe, rather than Korean. Rasa Malaysia has this great recipe for <a href="http://rasamalaysia.com/pork-belly-recipe-siu-yuk/" target="_blank"><i>siu yuk</i> (crispy pork belly)</a> from the fine folks at Eat A Duck I Must. Then I remembered the wonton chips I made with <a href="http://www.popartichoke.com/2010/07/hoisin-glazed-salmon-with-plum-ginger.html" target="_blank">hoisin-glazed salmon</a> last summer. How perfect! It all started coming together after that... how I love the culinary creative process!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;"></span></div><a name='more'></a><div style="text-align: center;"><br />
<a href="http://www.flickr.com/photos/peachyogurt/5410176345/" target="_blank" title="Chinese-Style Pork Belly Nachos by popartichoke, on Flickr"><img alt="Chinese-Style Pork Belly Nachos" height="400" src="http://farm6.static.flickr.com/5219/5410176345_2c0e718ff4.jpg" width="500" /></a></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5410785684/" target="_blank" title="Pineapple Salsa Prep - Chinese-Style Pork Belly Nachos by popartichoke, on Flickr"><img alt="Pineapple Salsa Prep - Chinese-Style Pork Belly Nachos" height="500" src="http://farm5.static.flickr.com/4146/5410785684_c39b540797.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;">I ended up with nachos featuring crunchy baked wonton chips, perfectly crisp pork belly, and a tangy pineapple-ginger salsa. My sister was coming over, so I thought it would be the perfect time to try out my recipe, which so far only existed in my head. The nachos were a smash hit! My sister and my boyfriend loved them, agreeing that they were definitely full of Chinese flavors (a success for me, since I was faced with the challenge of making nachos that didn't seem "Tex-Mex.") I am so happy to share the recipe with you, and hope you can enjoy it while cheering on your favorite team this Sunday, or heck, any time you want a fun, one-of-a-kind snack!<br />
<br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5410785854/" target="_blank" title="Chinese-Style Pork Belly Nachos by popartichoke, on Flickr"><img alt="Chinese-Style Pork Belly Nachos" height="375" src="http://farm5.static.flickr.com/4112/5410785854_cc5d200a08.jpg" width="500" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="text-align: justify;">Note: To save time, the salsa and wonton chips can be made a day or two ahead of time, and you can marinate the pork belly overnight.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;"><b>Chinese-Style Pork Belly Nachos</b></span></div><div style="text-align: justify;">Serves 4-6 people</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;"><i>For pineapple-ginger salsa:</i></span></div><div style="text-align: justify;"></div><ul><li style="text-align: justify;">One pineapple, skinned, cored, and cut into large slabs</li>
<li style="text-align: justify;">5-6 red jalapeños, cored and de-seeded</li>
<li style="text-align: justify;">1/2 large red onion, cut into rings about 3/4" thick</li>
<li style="text-align: justify;">1 knob of ginger (about 1" long), peeled</li>
<li style="text-align: justify;">1/4 cup chopped fresh cilantro</li>
<li style="text-align: justify;">Salt, to taste</li>
</ul><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i>For crispy pork belly</i> (pork belly part of this recipe is adapted from <a href="http://rasamalaysia.com/pork-belly-recipe-siu-yuk/" target="_blank">Rasa Malaysia/Eat A Duck I Must</a>):</div><div style="text-align: justify;"></div><ul><li style="text-align: justify;">1 lb slab of pork belly, well-rinsed and patted dry</li>
<li style="text-align: justify;">1 teaspoon ginger powder</li>
<li style="text-align: justify;">1 teaspoon 5-spice powder</li>
<li style="text-align: justify;">1/2 teaspoon ground white pepper</li>
<li style="text-align: justify;">2 teaspoons salt</li>
<li style="text-align: justify;">Peanut oil (for frying)</li>
</ul><div style="text-align: justify;"><i>For wonton chips:</i></div><div style="text-align: justify;"></div><ul><li style="text-align: justify;">32 wonton wrappers</li>
<li style="text-align: justify;">1/2 cup sesame oil</li>
<li style="text-align: justify;">2 egg whites</li>
<li style="text-align: justify;">1/3 cup sesame seeds, toasted</li>
</ul><div style="text-align: justify;"><i>Nacho toppings:</i></div><div style="text-align: justify;"></div><ul><li style="text-align: justify;">1/2 cup shredded cheddar cheese</li>
<li style="text-align: justify;">1/2 cup shredded quesadilla or mozzarella cheese</li>
<li style="text-align: justify;">1/2 cup chopped green onions</li>
<li style="text-align: justify;">1/4 cup sour cream</li>
<li style="text-align: justify;">4 tablespoons black sesame seeds, toasted</li>
<li style="text-align: justify;">4 tablespoons white sesame seeds, toasted</li>
<li style="text-align: justify;">1/4 cup preserved bamboo shoots in chili oil (optional - found at Asian grocery stores)</li>
</ul><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;">1. Make the salsa: Heat a heavy grill pan or griddle over medium-high heat. Grill the pineapple spears until lightly browned, about 2-3 minutes per side. Transfer the pineapple to a plate to cool. Add the jalapeños and onion slices to the pan and grill until well-charred, turning when necessary. Remove from heat and let cool. Once cool enough to touch, coarsely chop pineapple, jalapeños and onion.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;">2. Using metal tongs, dry-toast the ginger over an open flame, such as a burner on a gas stove. Toast until fragrant, about 1 minute. Let the ginger cool slightly, then coarsely chop. Combine pineapple, jalapeños, onion, ginger, and cilantro in a blender or food processor. Mix on a low setting until blended but still slightly chunky. Salt to taste. Refrigerate until ready to use. <i>(Salsa can be made up to 3 days ahead.)</i></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;">3. Prepare the pork belly: Bring a large pot of water to a boil. Add pork belly, reduce to a low boil, and cook for about 15 minutes. Transfer the pork into a colander and let drain for 15-20 minutes. After draining, pat the pork dry with a paper towel to remove any excess moisture.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;">4. Using a sharp knife, pierce the pork a few times. Rub the ginger powder all over the flesh of the pork (avoiding the skin). Repeat with 5-spice powder, white pepper, and salt. Place pork in a bowl, cover with plastic wrap, and place in the fridge. Let the pork sit for at least an hour to absorb the flavors from the rub.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;">5. Make the wonton chips: Preheat oven to 350ºF. In a small bowl, blend egg whites and sesame oil until smooth. Lay out wonton wrappers, working in batches if necessary. Lightly brush the top of each wrapper with the egg mixture. Fold each wrapper in half on a diagonal, then brush the newly formed tops with the egg mixture as well. Sprinkle half of the sesame seeds over the wrappers. Flip the wrappers over, brush this side with egg, and sprinkle with the rest of the sesame seeds. Cut each wrapper in half to form little triangles.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;">6. Arrange triangles on two ungreased baking sheets, taking care not to overlap them. Bake for about 10 minutes, or until golden brown and crispy. Transfer wonton chips to a large oven-safe bowl and set aside until ready to use. <i>(Wonton chips can be made a few days ahead of time.)</i></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;">7. Fry the pork belly: In a large, heavy pot, add about an inch of peanut oil (or just enough to cover the skin of the pork belly, not the entire slab). You can add the pork belly while the oil is still cold since it's so fatty and will splatter <i>a lot</i>. Cover with a lid or a splatter screen to keep the oil from splashing out of the pot or even worse, onto you! Heat the pot at medium-high heat. Once the oil is hot, fry the pork belly, skin side down, for about 5 minutes or until the skin is crispy and golden brown. Carefully turn the pork to one side, frying the flesh side for only 1-2 minutes (any longer and the flesh will get tough). Repeat on all sides. Transfer the pork to a plate lined with paper towels to drain and cool slightly.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;">8. Assemble the nachos: Preheat oven to 350ºF. Thinly slice the pork belly, and then cut into strips about an inch long and 1/2 inch wide. Take the wonton chips, which should be in a large, oven-safe bowl, and top evenly with shredded cheeses. Then add a layer of pork belly strips. Place the bowl in the oven and bake until the cheese is just melted, about 5 minutes.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;">9. Make sure the bowl is cool enough to handle. Top with about a cup of salsa, or to taste. Sprinkle the nachos with sliced green onion, sour cream, and toasted sesame seeds. If desired, top with preserved bamboo shoots. Serve immediately to your hungry, sports-loving guests!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="text-align: justify;">-------------------------------</div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;">Here are some other fun and unique snack ideas for your party:</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="text-align: justify;"><a href="http://www.popartichoke.com/2011/01/spicy-sweet-adobo-wings.html" target="_blank">Spicy Sweet Adobo Wings</a> with <a href="http://www.popartichoke.com/2011/01/creamy-cool-blue-cheese-dip.html" target="_blank">Creamy Blue Cheese Dip</a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;"><a href="http://www.popartichoke.com/2010/06/coconut-cilantro-flatbread.html" target="_blank">Coconut-Cilantro Flatbread</a></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;"><a href="http://www.popartichoke.com/2010/08/healthy-snack-kale-chips.html" target="_blank">Kale Chips</a></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;"><a href="http://www.popartichoke.com/2010/10/takoyaki-japanese-snack-attack.html" target="_blank">Takoyaki</a> (Octopus Dumplings)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;"><a href="http://www.popartichoke.com/2010/09/beet-goes-on-beet-green-spanakopita.html" target="_blank">Beet Green "Spanakopita"</a></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;"><a href="http://www.popartichoke.com/2010/08/anniversary-dinner-mediterranean.html" target="_blank">Mediterranean Flatbread Pizza</a></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;"><a href="http://www.popartichoke.com/2010/09/pina-colada-mini-muffins.html" target="_blank">Piña Colada Mini Muffins</a></span></div>Megghttp://www.blogger.com/profile/17219875290791522802noreply@blogger.com5tag:blogger.com,1999:blog-1532476352830257383.post-5967259833231684502011-01-30T18:17:00.000-06:002011-01-30T18:17:41.903-06:00This Week in Bento: January 25 - 29, 2011<div style="text-align: justify;">Hello again, bento lovers of the world! Is it just me or did January just fly by? As this month nears its end, I'm nearing the launch of that all-bento site I've been going on about. I'm already starting to think I'm crazy for trying to run two blogs at once, but then again, people obsessed with food are always a little bit crazy. That said, let's get this started, okay? ^_^</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>January 25</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5402261325/" target="_blank" title="1-25-11 Beef Tacos Bento by popartichoke, on Flickr"><img alt="1-25-11 Beef Tacos Bento" height="400" src="http://farm6.static.flickr.com/5293/5402261325_ded5367629.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This bento features beef tacos with refried beans, onions, cilantro and cheese. Some sunny-colored sides accompany the tacos, including some savory roasted corn. On one side of the corn is navel orange wedges, and on the other side are penguin-shaped gummy candies.</div><div style="text-align: justify;"></div><a name='more'></a><br />
<div style="text-align: justify;"><b>January 26</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5402864768/" target="_blank" title="1-26-11 Grilled Fish with Sambal on Banana Leaf by popartichoke, on Flickr"><img alt="1-26-11 Grilled Fish with Sambal on Banana Leaf" height="500" src="http://farm6.static.flickr.com/5135/5402864768_7e6f9927f9.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The star of this bento is a delicious Malaysian dish I made this week: <a href="http://www.popartichoke.com/2011/01/grilled-fish-with-sambal-in-banana.html" target="_blank">Grilled Fish with Sambal in Banana Leaves.</a> Served with a shallot-sambal condiment and a lime wedge, this bento was a flavorful and colorful treat! Along with the fish, this bento holds coconut basmati rice, stars made from mango paste, and some tangy cut kiwi. </div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5402265207/" target="_blank" title="1-26-11 Boyfriend Bento - Grilled Fish with Sambal by popartichoke, on Flickr"><img alt="1-26-11 Boyfriend Bento - Grilled Fish with Sambal" height="357" src="http://farm6.static.flickr.com/5259/5402265207_9f75c94fdd.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Steve got a similar bento, which he raved about. I actually added some mango paste to his lunch as well, but it didn't make it into the photo.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>January 27</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5402865490/" target="_blank" title="1-27-11 Spaghetti and Flatbread Bento by popartichoke, on Flickr"><img alt="1-27-11 Spaghetti and Flatbread Bento" height="400" src="http://farm6.static.flickr.com/5217/5402865490_4d04bbc484.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This well-balanced bento includes mushroom flatbread and spaghetti with Steve's homemade puttanesca sauce. The salad has tomato, blue cheese, green onion with a red wine vinaigrette. The orange is an heirloom navel orange.. one of the best oranges I've ever tasted!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>January 28</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5402869144/" target="_blank" title="1-28-11 Sweet Peppercorn Beef Bento by popartichoke, on Flickr"><img alt="1-28-11 Sweet Peppercorn Beef Bento" height="400" src="http://farm6.static.flickr.com/5094/5402869144_d7c2685f17.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">We ordered takeout from our favorite Chinese place, and I noticed that they added some dishes to their menu. One of them is this sweet peppercorn beef dish, featuring beef with fried potato and pineapple in a peppercorn sauce, served with broccoli. It's served in this bento lunch with rice, mineola wedges, kiwi, and a little whale cut from mango paste.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>January 29</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5402870086/" target="_blank" title="1-29-11 Balsamic Pork with Brussels Sprouts Bento by popartichoke, on Flickr"><img alt="1-29-11 Balsamic Pork with Brussels Sprouts Bento" height="400" src="http://farm6.static.flickr.com/5214/5402870086_24b6ebdd2a.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This lovely bento finishes off the week with leftovers from a tasty meal Steve made. He marinated pork chops in his famous (at least to me) balsamic vinegar marinade, and served 'em up with blue cheese mashed potatoes and sautéed Brussels sprouts and shallots. That man can <i>cook!</i> Here in the bento, it's nestled in the lunch box with blood orange wedges, chocolate chips, and almonds. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">That's it for this week! Have a fantastic week, everyone and once again, to get news about the new bento blog that will be launched any day now, just follow PopArtichoke on <a href="http://www.twitter.com/popartichoke" target="_blank">Twitter</a>, <a href="http://www.facebook.com/popartichoke" target="_blank">Facebook</a>, or Google. Thanks!</div>Megghttp://www.blogger.com/profile/17219875290791522802noreply@blogger.com4tag:blogger.com,1999:blog-1532476352830257383.post-9127937441028822332011-01-27T16:15:00.001-06:002011-01-27T16:16:24.176-06:00Grilled Fish with Sambal in Banana Leaves<div style="text-align: justify;">When I'm surrounded by the dreary doldrums of winter, I find myself craving color and spice. Well, I suppose I'm <i>always </i>craving those things, but when it's so cold I can't feel my face, it seems a bit more urgent. Ergo, when I stumbled upon a recipe that satisfied both demands, I could only assume it was meant to be. In fact, it was meant to be dinner. That night. No exceptions.</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5394144834/" target="_blank" title="Grilled Snapper on Banana Leaves by popartichoke, on Flickr"><img alt="Grilled Snapper on Banana Leaves" height="500" src="http://farm6.static.flickr.com/5055/5394144834_cf1c29d753.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;"><a href="http://rasamalaysia.com/grilled-fish-with-banana-leaf/" target="_blank">The recipe</a>, which I found on the hunger-inducing <a href="http://rasamalaysia.com/" target="_blank">Rasa Malaysia</a>, was for a classic Malaysian dish known as <i>ikan bakar </i>or <i>ikan panggang</i>: fish that's wrapped in banana leaves and grilled. My first run-in with banana leaves happened when I was <a href="http://www.popartichoke.com/2010/07/tamales-parte-tres.html" target="_blank">making tamales from scratch</a>. I used banana leaves for the pork tamales and the more popular corn husks for the other varieties. The ones encased in banana leaves were infused with a distinct earthy flavor that I absolutely adored. I couldn't wait to try it in this fish dish! The other major component of this recipe is freshly made sambal, a chili-based condiment that's a staple in Malaysian and other Southeastern Asian cuisines. If that combination doesn't scream color and spice, I don't know what does!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5394145150/" style="margin-left: 1em; margin-right: 1em;" target="_blank" title="Sambal Belacan by popartichoke, on Flickr"><img alt="Sambal Belacan" height="400" src="http://farm6.static.flickr.com/5217/5394145150_343074d923.jpg" width="500" /></a></div></div><div style="text-align: justify;"><br />
<a name='more'></a><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5393547239/" target="_blank" title="Grilled Fish in Banana Leaves - Head by popartichoke, on Flickr"><img alt="Grilled Fish in Banana Leaves - Head" height="375" src="http://farm6.static.flickr.com/5060/5393547239_278f12c590.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div class="" style="clear: both; text-align: justify;">I used a whole fish (red snapper) when making this recipe. It was my first time cooking with an entire fish, so I was so grateful when the kind man at the seafood counter cleaned and scaled it for me. The recipe could be made with filleted fish too, although you may need to adjust the cooking time. The dish was rather simple to make considering the complexity of flavors, and the sambal could be made ahead of time to save time. It's grilled on the stovetop, which is convenient for the winter months, although you could make it on a gas or charcoal grill (again, if you do so, please adjust the cooking times accordingly). I served the fish over coconut basmati rice, which I make by simply replacing about 3/4 of the water with coconut milk when making the rice in a rice cooker.</div></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The fish with the sambal was delicious, but the banana leaves really make the dish. You can likely find them in the frozen section of an Asian grocery store, although the place near me (which is mostly Korean) didn't have them. Luckily I know that the Latin market down the street from me carries them, also frozen, for about $1.50 a pack. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This recipe also calls for belacan, a Malaysian shrimp paste. Being rather unfamiliar with Malaysian food, I had to look this up. Turns out it's a dried paste, generally formed into a big block. I couldn't find this near me either, but I had some jarred Thai shrimp paste on hand. Someday I'll try this with the belacan when I can get my hands on it, but the Thai paste seemed to work just fine.<br />
<br />
</div><div style="text-align: center;"></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5393547171/" style="margin-left: 1em; margin-right: 1em;" target="_blank" title="Grilled Fish in Banana Leaves by popartichoke, on Flickr"><img alt="Grilled Fish in Banana Leaves" height="500" src="http://farm6.static.flickr.com/5015/5393547171_1907a7db05.jpg" width="500" /></a></div><br />
</div><div style="text-align: center;"></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Grilled Fish and Sambal in Banana Leaves</b></div><div style="text-align: justify;">(adapted from <a href="http://rasamalaysia.com/grilled-fish-with-banana-leaf/?pid=2043#image-3980" target="_blank">Rasa Malaysia</a>)</div><div style="text-align: justify;">Serves 2</div><ul><li style="text-align: justify;">1 lb. red snapper or other firm white fish, cleaned and scaled</li>
<li style="text-align: justify;">2-3 banana leaves, well-rinsed and patted dry</li>
<li style="text-align: justify;">Cooking oil</li>
</ul><div><div style="text-align: justify;"> <i>For Sambal</i>:</div></div><div><ul><li style="text-align: justify;">8-10 fresh red chilies (such as red jalapeños), seeded and finely chopped</li>
<li style="text-align: justify;">1 tablespoon toasted belacan (Malaysian shrimp paste)</li>
<li style="text-align: justify;">2 large shallots, peeled and finely chopped</li>
<li style="text-align: justify;">2 stalks lemongrass, peeled and thinly sliced</li>
<li style="text-align: justify;">2 teaspoons fish sauce</li>
<li style="text-align: justify;">Juice of 1/2 lime</li>
<li style="text-align: justify;">2 1/2 teaspoons sugar (preferably palm sugar)</li>
<li style="text-align: justify;">1/4 teaspoon salt</li>
</ul><div><div style="text-align: justify;"> <i>For Shallot Condiment:</i></div></div></div><div><ul><li style="text-align: justify;">3 tablespoons tamarind pulp</li>
<li style="text-align: justify;">3 fresh red chilies (such as red jalapeños), seeded and finely chopped</li>
<li style="text-align: justify;">3 bird's eye chilies, seeded and chopped (optional)</li>
<li style="text-align: justify;">1 teaspoon toasted belacan</li>
<li style="text-align: justify;">2 shallots, thinly sliced</li>
<li style="text-align: justify;">1/4 teaspoon sugar (preferably palm sugar)</li>
<li style="text-align: justify;">Salt to taste</li>
</ul><div><div style="text-align: justify;">1. First, make the sambal: In a food processor or blender, mix chilies, belacan, shallots, and lemongrass. Blend until you have a smooth paste. Heat a wok over medium-high heat and slowly add the sambal paste. Stir-fry the paste until the oil begins to separate, stirring frequently, about 1-2 minutes. Transfer the paste to a bowl and season with fish sauce, lime juice, sugar and salt. Stir, taste, and add more salt or sugar if needed. Set aside.</div></div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">2. Next, make the shallot condiment: Soak the tamarind pulp in about 1/2 cup water for 15 minutes. Meanwhile, blend the chilies and belacan in a blender or food processor until smooth; transfer to a bowl. Extract the juice from the tamarind by straining out the pulp, and add the juice to the chili mixture. Add shallots, sugar, and salt and stir well. Set aside.</div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;"><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5393547345/" target="_blank" title="Fish on Banana Leaves by popartichoke, on Flickr"><img alt="Fish on Banana Leaves" height="192" src="http://farm6.static.flickr.com/5258/5393547345_13cb0be06b_m.jpg" width="240" /></a> <a href="http://www.flickr.com/photos/peachyogurt/5393547427/" target="_blank" title="Fish on Banana Leaves with Sambal by popartichoke, on Flickr"><img alt="Fish on Banana Leaves with Sambal" height="192" src="http://farm5.static.flickr.com/4088/5393547427_a057496197_m.jpg" width="240" /></a></div><div style="text-align: center;"><br />
</div>3. Grease a large, flat pan (such as a long, cast-iron griddle<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=popart0e-20&o=1&p=8&l=bpl&asins=B00008GKDQ&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>) with cooking oil and heat the pan at medium-high. Layer 2-3 sheets of banana leaves on the pan. Evenly coat the leaves with a tablespoon of oil, then place the fish upon the leaves. Spread about 3 tablespoons of sambal over the fish, coating it thoroughly. Cover the pan tightly (if you're using a griddle like I did, use a metal roasting dish or something similar to cover the fish.. just make sure you have a fairly tight seal to trap in the heat). Cook for 8 minutes, then flip the fish over. Spread 3 more tablespoons of sambal on this side, recover, and cook for another 8 minutes or until the fish is cooked through. </div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">4. You can de-bone the fish before serving, or plate it up and remove the bones as you eat. Serve immediately with any leftover sambal. Spoon the shallot condiment over the fish and enjoy with rice.</div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;"><br />
</div></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5393547713/" target="_blank" title="Sambal on Banana Leaves by popartichoke, on Flickr"><img alt="Sambal on Banana Leaves" height="500" src="http://farm5.static.flickr.com/4073/5393547713_8e99cfbc8b.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div><div style="text-align: justify;">Needless to say, this dish was indeed colorful and had a nice, but not overpowering, heat. Hope this helps you warm up, as it did for me!<br />
<br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5393547613/" target="_blank" title="Grilled Snapper on Banana Leaves w Sambal by popartichoke, on Flickr"><img alt="Grilled Snapper on Banana Leaves w Sambal" height="400" src="http://farm6.static.flickr.com/5138/5393547613_ac63a62b96.jpg" width="500" /></a></div></div>Megghttp://www.blogger.com/profile/17219875290791522802noreply@blogger.com2tag:blogger.com,1999:blog-1532476352830257383.post-13751225105607959462011-01-22T18:10:00.001-06:002011-01-22T18:10:42.544-06:00This Week in Bento: January 18-22, 2011<div style="text-align: justify;">Another week has ended, which means I have another week of bentos to share with you! Not as many as usual this week, due to a bad cold that kept me home from work for a couple days, but still some good ones. </div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">If you haven't heard, I'm working on an all-bento sister site to PopArtichoke, which will debut in the next couple of weeks. Once that site is up, I'll be discontinuing "This Week in Bento" here, although I will likely provide some updates and links to the new site! I'm starting the second site so that I can streamline both blogs, and so I can have a place to expand on bento topics. But as for now, I'm still doing bento posts here, so enjoy!</div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;"><b>January 18</b></div></div><div><div style="text-align: justify;"><b><br />
</b></div></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5378779943/" target="_blank" title="1-18-11 Shrimp Carbonara Bento by popartichoke, on Flickr"><img alt="1-18-11 Shrimp Carbonara Bento" height="500" src="http://farm6.static.flickr.com/5006/5378779943_4d5de4487f.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This lunch features Steve's homemade pasta alla carbonara with shrimp. His version of carbonara is spaghetti with a light cheese sauce and bacon. Along with the pasta, there's red pepper slices, navel orange segments, and simply seasoned baby arugula with a mini bottle of vinaigrette. </div><div style="text-align: justify;"><br />
</div><a name='more'></a><div style="text-align: justify;"><b>January 19</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5379385490/" target="_blank" title="1-19-11 Mushroom Flatbread Bento by popartichoke, on Flickr"><img alt="1-19-11 Mushroom Flatbread Bento" height="400" src="http://farm6.static.flickr.com/5242/5379385490_8450cb233b.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Oh dear.. I can't say I'm particularly proud of this photo, but the food in this bento was fantastic! The flatbread in the left container is topped with fingerling potatoes, morel and crimini mushrooms, and truffle oil. The salad features baby arugula, blood orange slices, and avocado. Then for dessert is a oddly-shaped but quite delectable almond cake. All of these foods are part of a romantic meal series of posts you'll see on PopArtichoke near Valentine's Day... and I promise, those photos will be better. ^_^</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>January 22</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5379394374/" target="_blank" title="1-22-11 Balsamic Chicken Bento by popartichoke, on Flickr"><img alt="1-22-11 Balsamic Chicken Bento" height="500" src="http://farm6.static.flickr.com/5130/5379394374_052b3cbb59.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This lively lunch was as fun to eat as it is to look at! In the front are savory slices of balsamic-marinated chicken. The grilled asparagus is wrapped in one of those <a href="http://www.amazon.com/Yama-Moto-Assorted-Wrapper-Sheet/dp/B001LNT4F2?ie=UTF8&tag=popart0e-20&link_code=btl&camp=213689&creative=392969" target="_blank">Soy Wrappers</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=popart0e-20&l=btl&camp=213689&creative=392969&o=1&a=B001LNT4F2" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> I raved about <a href="http://www.popartichoke.com/2011/01/this-week-in-bento-january-11-15-2011.html" target="_blank">last week</a>. This one is just the "plain" flavor, which has a light soy taste that went well with the asparagus. Just as that one last week, this bento is gluten free thanks to the wraps. There's garlic mashed potatoes in the back, baby arugula in the center, and the bottle holds a blood orange-shallot salad dressing. To finish it all off are alternating slices of blood orange and navel orange. It's nice that this is citrus season, since the vitamin C is also good for this cold I'm trying to fight off!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Well readers, thanks once again for letting me share these bentos with you! Have a fantastic weekend!</div>Megghttp://www.blogger.com/profile/17219875290791522802noreply@blogger.com5tag:blogger.com,1999:blog-1532476352830257383.post-63088013314351696932011-01-21T10:42:00.000-06:002011-01-21T10:42:30.130-06:00Bloggiesta!<div class="separator" style="clear: both; text-align: center;"><a href="http://blog.mawbooks.com/wp-content/uploads/2009/06/blogiesta.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blog.mawbooks.com/wp-content/uploads/2009/06/blogiesta.gif" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Today marks the start of <b>Bloggiesta</b>, a cool "blogging" marathon hosted by <a href="http://blog.mawbooks.com/" target="_blank">Maw Books Blog</a>. That cute little guy up there is named Pedro: Plan. Edit. Develop. Review. Organize. Isn't this a creative idea?</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Despite being sick as a dog today, I'm going to try to devote what time I can to working on my new all-bento blog that I'm planning on debuting in the next couple of weeks! My goal is to set myself up right for this sister blog to <a href="http://www.popartichoke.com/">PopArtichoke</a>, since one blog is enough of a hassle for me to maintain sometimes. A little organization goes a long way for bloggers, so I hoping this will make it easier and more fun to have two blogs running at once! Please stay tuned for this new bento blog! </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">And while I'm making plans, here are a few of my blogger goals for the upcoming year. These will apply to PopArtichoke mostly (since I've had time to see what I have done and would like to do more of) but also to the upcoming bento blog:</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><b>1. Write more reviews.</b> This includes books, cooking gear, restaurants, even related websites. Also, on the rare occasion I get to go out of town, I want to make sure I review restaurants and markets outside of Chicago, so I can offer a broader spectrum of reviews to my readers.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><b>2. Keep up with the holidays and write relevant posts!</b> I work at a grocery store, so I'm more than aware of upcoming food-centric holidays. This past winter was my first holiday season as a food blogger, and I didn't really take full advantage of it. I was aware of this at the time, but I was bogged down by the stress of the holidays. Planning ahead is a strategy I'd like to employ to ensure I don't skip over holiday posts this time around!</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><b>3. Post more regularly.</b> This is something I really want to keep in mind when I have two blogs going. When I have free time, I want to write posts that can be posted in the future; that is, start a back-log of posts to help myself out when I'm pressed for time. </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><b>4. Get a new camera and improve my photography</b>. I get feedback from a lot of my friends that my photos taken with my simple point-and-shoot are just fine. I appreciate this, but it's not as simple as it may seem for me to get good photos from the thing. There are a decent amount of posts I just haven't done because my photos weren't good enough. Plus, this thing is horrible with artificial light or motion, which has made these winter shots so frustrating for me. If anyone has suggestions on good, fairly affordable dSLRs, I'd really appreciate some guidance! </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><b>5. Give myself a break.</b> This may seem contradictory after reading those last 4 goals, but I think it's more than necessary to accomplish everything else. In my first 6 months of being a blogger, I've found this hard to do. I work 40 hours a week, and, believe it or not, like to sleep every now and then, so finding time to cook, photograph, and write for the blog can be a bit taxing. My goal is to stress out less, write when I'm in a good writing frame-of-mind, and keep this fun and adventurous. I view blogging as a second job (that, as of now, does not pay) but at the same time, it's so rewarding and exciting, and I don't want to lose sight of that. I'd recommend this to all of my blogger friends!!</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">A great way to help me out and keep track of any news is to follow me on <a href="http://www.twitter.com/popartichoke" target="_blank">Twitter</a>, "like" my page on <a href="http://www.facebook.com/popartichoke" target="_blank">Facebook</a>, or add my RSS to the reader of your choice. Thanks so much for all the support you've all given me so far! I can't wait for the new blog and an exciting, bento-filled future! ^_^</div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5375806066/" target="_blank" title="Bento Collage 2 by popartichoke, on Flickr"><img alt="Bento Collage 2" height="500" src="http://farm6.static.flickr.com/5282/5375806066_7c8e8e97c9.jpg" width="500" /></a></div>Megghttp://www.blogger.com/profile/17219875290791522802noreply@blogger.com10tag:blogger.com,1999:blog-1532476352830257383.post-43602622326104812082011-01-16T16:57:00.017-06:002011-01-17T18:00:09.084-06:00This Week in Bento: January 11-15, 2011 (And a Special Announcement!)<div style="text-align: justify;">Exciting news this week: PopArtichoke can now be found at <a href="http://popartichoke.com/" target="_blank">www.popartichoke.com</a>! No more typing in ".blogspot.com" (although using the old address will still forward to the new one.) It's my first domain name, so I'm ecstatic! Also, stay tuned, because I'm working on a new sister blog for PopArtichoke, one that will be especially for bento topics. The new blog will allow me to talk more about each individual bento, and provide posts with bento tips, reviews of bento materials, and more. Meanwhile, PopArtichoke will still bring you tasty recipes, reviews, and culinary fun every week. Keep checking in, as I hope to have the new blog up in the next couple of weeks!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">In the meantime though, weekly bento posts will still be found here, so here's what I was eating last week!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>January 11</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5347724825/" target="_blank" title="1-11-11 Chicken Avocado Wraps Bento by popartichoke, on Flickr"><img alt="1-11-11 Chicken Avocado Wraps Bento" height="400" src="http://farm6.static.flickr.com/5043/5347724825_328abba72a.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This fun bento kicked off my work week with lots of color. I discovered these delightful <a href="http://www.amazon.com/Yama-Moto-Assorted-Wrapper-Sheet/dp/B001LNT4F2?ie=UTF8&tag=popart0e-20&link_code=btl&camp=213689&creative=392969" target="_blank">Soy Wrapper<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=popart0e-20&o=1&p=8&l=bpl&asins=B001LNT4F2&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>s</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=popart0e-20&l=btl&camp=213689&creative=392969&o=1&a=B001LNT4F2" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></div><div style="text-align: justify;">at an Asian store recently, and couldn't wait to use them. They can be used like nori for making sushi, layered in appetizers and sandwiches to add color and flavor, or used instead of a tortilla for wraps, which is how I used them here. <a href="http://www.amazon.com/Yama-Moto-Assorted-Wrapper-Sheet/dp/B001LNT4F2?ie=UTF8&tag=popart0e-20&link_code=btl&camp=213689&creative=392969" target="_blank">Soy Wrappers</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=popart0e-20&l=btl&camp=213689&creative=392969&o=1&a=B001LNT4F2" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> come in a package of 5, each a different flavor and color. I used the "paprika orange" one for this lunch. Inside the wraps are seasoned, grilled chicken strips, avocado slices, lettuce, and red onion. The rice is decorated with stars made from gouda cheese. The back container holds macadamia nuts and a cup of sliced kiwi and tangerine. On the skewer are coconut-date balls. I made these by cutting up Medjool dates, forming them into little balls, and rolling them in coconut flakes. An easy and delicious combo! Plus, thanks to the soy wrappers, this lunch is gluten free!</div><br />
<div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><a name='more'></a><div style="text-align: justify;"><b>January 12</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5364735605/" target="_blank" title="1-12-11 Mediterranean Chicken Salad Bento by popartichoke, on Flickr"><img alt="1-12-11 Mediterranean Chicken Salad Bento" height="400" src="http://farm6.static.flickr.com/5082/5364735605_fe131dd1f2.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">When I made this bento I laughed to myself, thinking it looked like a whole forest stuffed into a little lunch box. My coworker said it reminded him of love, like a heart exploding (which I assume is a good thing..). I'm calling this my Mediterranean chicken salad bento, but it's definitely the fanciest chicken salad I've ever made! First of all, the meat isn't even chicken. It's leftovers from a roasted game hen we enjoyed for dinner the night before. The meat is mixed with artichoke hearts, red onion, radicchio, blue cheese, and cucumber. Then, I drizzled the mix with lemon juice and olive oil, seasoned it with fresh rosemary, thyme, salt and pepper, and arranged it in half of a red pepper. Although it was simple and quick to make, it's one swanky chicken salad, don't you think? The rest of the lunch includes roasted fingerling potatoes, pistachios, and prunes. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>January 13</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5365348032/" target="_blank" title="1-13-11 Soy-Ginger Pork Ribs Bento by popartichoke, on Flickr"><img alt="1-13-11 Soy-Ginger Pork Ribs Bento" height="500" src="http://farm6.static.flickr.com/5289/5365348032_12024260be.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">It's probably been a year since Steve made these ribs, but they stuck out in my memory so I asked if he could make them for dinner this week. The pork ribs are marinated in an Asian-inspired mix of soy sauce, ginger, wasabi, and more. In fact, when I asked Steve what he put in them this time, he named just about everything in the cabinets, leading me to dub them "crazy ribs." Regardless, they were super delicious and I included one in my bento here. Along with it is colorful saffron rice with red pepper and scallions, and a green salad with radicchio and red pepper. A little cup of raisins completes the meal... simple and so enjoyable!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>January 14</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5365348208/" target="_blank" title="1-14-11 Thai Chicken Stew w- Potato-Chive Dumplings Bento by popartichoke, on Flickr"><img alt="1-14-11 Thai Chicken Stew w- Potato-Chive Dumplings Bento" height="400" src="http://farm6.static.flickr.com/5164/5365348208_63abaf9b28.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Here's more leftovers, this time from a stew Steve's been wanting to make for months. It features Thai flavors in a savory, spicy broth with chicken, cilantro, and baby bok choy. It's finished off with tasty little potato-chive dumplings. The rest of the bento includes lime wedges for the soup, red pepper spears, sliced tangerine, almonds, and prunes. Perfect for these cold days!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>January 15</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5365348330/" target="_blank" title="1-15-11 Pork Gyoza Bento by popartichoke, on Flickr"><img alt="1-15-11 Pork Gyoza Bento" height="500" src="http://farm6.static.flickr.com/5241/5365348330_46ee637bab.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">For this last bento of the week, I used some food from my bento stash. Pork gyoza are always a treat, and I added some color with red pepper slices. The little bottle holds a savory dipping sauce. The cubed avocado is seasoned with wasabi-ginger oil.. Mmm! The rice is topped with <a href="http://www.amazon.com/JFC-Furikake-Ebi-Fumi/dp/B002M7IMFY?ie=UTF8&tag=popart0e-20&link_code=btl&camp=213689&creative=392969" target="_blank">ebi fumi furikake.</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=popart0e-20&l=btl&camp=213689&creative=392969&o=1&a=B002M7IMFY" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> There's sliced kiwi in the back, but the violet-colored delight beside it is Okinawan sweet potato haupia pie, an excellent recipe I got from <a href="http://happylittlebento.blogspot.com/2010/11/okinawan-sweet-potato-haupia-pie.html" target="_blank">Happy Little Bento</a>. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Hope you enjoyed This Week in Bento! As I said, stay tuned for an all-bento blog.. I'm working hard to bring it to you as soon as possible. Have a fantastic week!</div>Megghttp://www.blogger.com/profile/17219875290791522802noreply@blogger.com7tag:blogger.com,1999:blog-1532476352830257383.post-37942435614742420952011-01-12T19:35:00.001-06:002011-01-12T19:42:58.073-06:00Creamy, Cool Blue Cheese Dip<div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5350860144/" target="_blank" title="Cave-Aged Blue Cheese by popartichoke, on Flickr"><img alt="Cave-Aged Blue Cheese" height="500" src="http://farm6.static.flickr.com/5005/5350860144_ea277751e5.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><a href="http://www.flickr.com/photos/peachyogurt/5350860144/" target="_blank" title="Cave-Aged Blue Cheese by popartichoke, on Flickr"></a>Yesterday I shared <a href="http://burntlumpia.typepad.com/burnt_lumpia/" target="_blank">Burnt Lumpia</a>'s infinitely delectable recipe for <a href="http://popartichoke.blogspot.com/2011/01/spicy-sweet-adobo-wings.html" target="_blank">Spicy Sweet Adobo Wings</a>. But what are hot wings without something to dip them into? Well, they're darn delicious hot wings I guess, but having a nice, cooling dip to accompany them is not only a tasty decision, but also a rather wise one. I certainly have that masochistic passion for very spicy foods, but even I can admit that it's a good idea to have something to tame the fire a bit. And when it comes to wings, my culinary coolant of choice is a creamy, zesty blue cheese dip.</div><div style="text-align: justify;"></div><a name='more'></a><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5350247411/" target="_blank" title="Creamy, Cool Blue Cheese Dip by popartichoke, on Flickr"><img alt="Creamy, Cool Blue Cheese Dip" height="400" src="http://farm6.static.flickr.com/5081/5350247411_819ffc5842.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;">Sure you can buy pre-made varieties at the store, but half the time those aren't even made with real cheese. Anyway, it's so easy to make it yourself, and probably way cheaper in the long run. When I first made these wings, I tried to make some kind of coconut dip since I thought it would pair nicely with the Asian flavors. The dip didn't turn out (though it <i>did </i>inspire a savory <a href="http://popartichoke.blogspot.com/2010/06/coconut-cilantro-flatbread.html" target="_blank">coconut-cilantro flatbread</a>.) I soon figured out that blue cheese dip is delightful no matter what wings you're aiming to dip, so I've stuck with this classic ever since. I've tried different ways of making it, but this ridiculously simple, 4-ingredient dip is just right, in my opinion.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Blue Cheese Dip</b></div><div style="text-align: justify;">Makes about 8 oz of dip</div><ul><li style="text-align: justify;">1/2 cup blue cheese, crumbled (bigger crumbles for chunky dip, smaller for smoother dip)</li>
<li style="text-align: justify;">2/3 cup sour cream</li>
<li style="text-align: justify;">1/2 teaspoon black pepper</li>
<li style="text-align: justify;">Salt (optional)</li>
</ul><div><div style="text-align: justify;">1. Add the blue cheese crumbles to the sour cream and mix well. </div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">2. Add the pepper, taste, and add more if needed. If needed, add salt to taste.</div></div><div><div style="text-align: justify;"><br />
</div></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5350247387/" target="_blank" title="Cave-Aged Blue Cheese by popartichoke, on Flickr"><img alt="Cave-Aged Blue Cheese" height="375" src="http://farm6.static.flickr.com/5083/5350247387_5e32a60630.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div><div style="text-align: justify;">Yep, that's it. Told you it was easy, didn't I? You've got your wings, you've got your dip.. <i>now</i> the partying can begin. Enjoy, folks!</div></div>Megghttp://www.blogger.com/profile/17219875290791522802noreply@blogger.com4tag:blogger.com,1999:blog-1532476352830257383.post-40454836013520905392011-01-11T19:17:00.028-06:002011-01-12T20:46:27.948-06:00Game Day Grub: Spicy-Sweet Adobo Wings<div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5347846574/" target="_blank" title="Spicy-Sweet Adobo Wings by popartichoke, on Flickr"><img alt="Spicy-Sweet Adobo Wings" height="500" src="http://farm6.static.flickr.com/5050/5347846574_737248e3c9.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;"><a href="http://www.flickr.com/photos/peachyogurt/5347238421/" target="_blank" title="Spicy-Sweet Adobo Wings with Blue Cheese Dip by popartichoke, on Flickr"></a>The biggest day in American sports is almost here, and soon living rooms across the nation will be filled with football-lovin', beer-drinkin', weird body-paint-wearin' fans. But a Game Day party without food would hardly be a party at all (and certainly not a "super" one). Classics like pizza, nachos, chili, and guacamole are always welcome, but how about something new this year? Take the esteemed buffalo wing, and give it some Filipino flair. Burnt Lumpia's spicy-sweet adobo wings are not only a tantalizing twist on the all-American classic, but they might just be the best wings you've ever had. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">That's right. I went there.</div><div style="text-align: justify;"><br />
<a name='more'></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5347846478/" target="_blank" title="Spicy-Sweet Adobo Wings with Blue Cheese Dip by popartichoke, on Flickr"><img alt="Spicy-Sweet Adobo Wings with Blue Cheese Dip" height="400" src="http://farm6.static.flickr.com/5206/5347846478_d8d387e656.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">After I read <a href="http://burntlumpia.typepad.com/burnt_lumpia/2010/01/crispy-chicken-wings-with-adobo-glaze.html" target="_blank">the recipe</a> for the first time, I just couldn't stop thinking about it until I was stuffing my face with the ambrosial wings it described. The crispiness of the wings, the requisite kick of spice, and the tangy-sweetness of the <a href="http://en.wikipedia.org/wiki/Adobo_(Filipino_cuisine)" target="_blank">adobo</a>-inspired glaze was an even better combination than I'd imagined. Plus, there's no need for a deep fryer, and they were ready to enjoy in no time. It was love at first bite.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I've made them countless times since. In fact, I've even made them quite a few times since I started up PopArtichoke, and while I always intended on taking photos and posting this gem of a recipe, these wings seemed to disappear before I could even whip out my camera. But this time around, I exercised a little self-control long enough to get a few snapshots to share with you. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">As I was cropping one of the photos, Steve walked in to tell me an idea for dinner. But by the time he left the room he was hopelessly craving these wings.. just from the <i>picture</i>. If that isn't a testament to the addictive, transcendental properties of adobo wings, then I don't know what is.<br />
<br />
</div><div style="text-align: center;"></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Adobo-Glazed Chicken Wings</b></div><div style="text-align: justify;"><b>---</b>adapted from <a href="http://burntlumpia.typepad.com/burnt_lumpia/2010/01/crispy-chicken-wings-with-adobo-glaze.html" target="_blank">Burnt Lumpia</a>---</div><div style="text-align: justify;">Makes 2 pounds of wings</div><ul><li style="text-align: justify;">2 tablespoons unsalted butter</li>
<li style="text-align: justify;">4 cloves of garlic, minced</li>
<li style="text-align: justify;">4 <a href="http://www.amazon.com/Thai-Chili-Fresh-14-Oz/dp/B000MZ7OUW?ie=UTF8&tag=popart0e-20&link_code=btl&camp=213689&creative=392969" target="_blank">bird's eye chiles</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=popart0e-20&l=btl&camp=213689&creative=392969&o=1&a=B000MZ7OUW" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />, minced</li>
<li style="text-align: justify;">1/2 teaspoon red pepper flakes</li>
<li style="text-align: justify;">2 bay leaves </li>
<li style="text-align: justify;">1/2 cup apple cider vinegar</li>
<li style="text-align: justify;">1/4 cup soy sauce</li>
<li style="text-align: justify;">2 tablespoons light brown sugar</li>
<li style="text-align: justify;">Black pepper, freshly ground</li>
<li style="text-align: justify;">2 pounds chicken wings</li>
<li style="text-align: justify;">Vegetable oil (for frying)</li>
</ul><div><div style="text-align: justify;">1. Heat a saucepan over medium-high heat and add the butter. Once melted, add the garlic, chiles, red pepper flakes, and bay leaves. Stir and sauté until the garlic is lightly golden and fragrant, 1-2 minutes.</div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">2. Slowly add the apple cider vinegar, soy sauce, and brown sugar to the pot. Add freshly ground black pepper and stir. Turn up the heat, bring the sauce to a boil, then bring the heat all the way down to low. Let simmer for 10-20 minutes until sauce is reduced and thickened into a glaze.</div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">3. As the glaze is simmering, prepare the chicken. First, cut the tips off the wings. <i>(You can throw these away if you want, but we like to save them in the freezer for making chicken stock.)</i> Next, cut the wings in half at the big joint. Pat the wings dry (if needed) and keep them close at hand for when you start frying.</div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">4. In a large, heavy skillet or pot, add vegetable oil up to about an inch high. <i>(Personally, I like to use a taller pot with a smaller diameter so I don't have to use as much oil.)</i> Heat the pot over medium-high heat until the temperature is 350-375<span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', Verdana, sans-serif; font-size: x-small; line-height: 19px;">°</span>F. <br />
<br />
</div></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5347238191/" target="_blank" title="Fried Wings by popartichoke, on Flickr"><img alt="Fried Wings" height="400" src="http://farm6.static.flickr.com/5001/5347238191_e12eca6a66.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div><div style="text-align: justify;">5. Once the oil is up to temperature, you're ready to start frying! Carefully add the wings to the pot, working in batches if needed. Cook the wings for 8-10 minutes, flipping if necessary, until golden brown. When they're done, move the wings to a plate covered in paper towels to drain off the excess oil. If working in batches, tent the cooked wings in foil to keep them warm as you fry up the rest.</div></div><br />
<div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">6. When all of the tasty wings are fried and drained, put them all in one large bowl. Remove the bay leaves from the glaze and stir. Pour the glaze over the wings. Toss with a wooden spoon until the wings are well-coated.<br />
<br />
</div></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5347846402/" target="_blank" title="Glazing the Wings by popartichoke, on Flickr"><img alt="Glazing the Wings " height="400" src="http://farm6.static.flickr.com/5288/5347846402_0b4666fd96.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div><div style="text-align: justify;">7. Serve immediately with your favorite dip and/or veggies. </div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">In my opinion, these wings are best with a cool, creamy blue cheese dip. If that sounds good to you, you're in luck! I've posted my recipe <a href="http://popartichoke.blogspot.com/2011/01/creamy-cool-blue-cheese-dip.html" target="_blank">HERE.</a><b> </b></div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">These wings are, if you will, "a touchdown of tastiness"... and as long as you don't actually use that phrase, they should be a hit at your game day celebration. Heck, they're good for any celebration, or just any time you're hungry!</div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">Lastly, don't forget to check out <a href="http://burntlumpia.typepad.com/burnt_lumpia/" target="_blank">Burnt Lumpia</a> if you haven't already. It's truly of of my favorite food blogs out there, and Marvin never fails to provide tempting recipes, tasty innovations (like these wings I've been going on about) and hilarious posts that are always a joy to read. Thanks Marvin!<br />
<br />
</div></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5347238421/" target="_blank" title="Spicy-Sweet Adobo Wings with Blue Cheese Dip by popartichoke, on Flickr"><img alt="Spicy-Sweet Adobo Wings with Blue Cheese Dip" height="500" src="http://farm6.static.flickr.com/5125/5347238421_2eacd600ea.jpg" width="500" /></a></div>Megghttp://www.blogger.com/profile/17219875290791522802noreply@blogger.com6tag:blogger.com,1999:blog-1532476352830257383.post-74995269020398024562011-01-09T16:22:00.000-06:002011-01-09T16:37:44.022-06:00This Week in Bento: January 4-7, 2011<div style="text-align: justify;"><b>January 4, 2011</b></div><div><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-weight: bold;"><br />
</span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5325476848/" target="_blank" title="1-4-11 New Year's Bento by popartichoke, on Flickr"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="http://www.flickr.com/photos/peachyogurt/5325476848/" target="_blank" title="1-4-11 New Year's Bento by popartichoke, on Flickr"><img alt="1-4-11 New Year's Bento" height="400" src="http://farm6.static.flickr.com/5083/5325476848_3752bc9b0b.jpg" width="500" /></a></div><br />
<div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">Happy New Year, everyone! I kicked off 2011 with this "Year of the Rabbit" bento. It features a rabbit made from kamaboko, rice and "2011" cut out of red pepper. Then some oscechi ryori (traditional Japanese New Year's foods): in the left corner is daikon and carrot namasu, and in the right corner is kinpura gobo (burdock). For dessert is a white bean cake, beautifully crafted to look like cherries, that I picked up during our <a href="http://popartichoke.blogspot.com/2011/01/mochi-pounding-at-mitsuwa-new-years-day.html" target="_blank">New Year's Day trip to Mitsuwa</a>.</div><div style="text-align: justify;"></div><a name='more'></a><br />
<div style="text-align: justify;"><b>January 6, 2011</b></div><div style="text-align: justify;"><b><br />
</b></div></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5340213185/" target="_blank" title="1-6-10 Steak & Salad Bento by popartichoke, on Flickr"><img alt="1-6-10 Steak & Salad Bento" height="375" src="http://farm6.static.flickr.com/5004/5340213185_411033254e.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Here's a steak and salad bento from later in the week. The tasty steak slices accompany a simple green salad. The cute little bottles are filled with olive oil and white balsamic vinegar. The middle container holds sautéed onions and mushrooms to go with the steak, red pepper slices, and medjool dates. In the back is a super delicious double baked potato featuring gouda cheese and green onions. Yum!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>January 7, 2011</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5340832748/" target="_blank" title="1-7-10 Orange Muscat Shrimp Bento by popartichoke, on Flickr"><img alt="1-7-10 Orange Muscat Shrimp Bento" height="400" src="http://farm6.static.flickr.com/5001/5340832748_070d9e48ee.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">What a difference natural light makes in a photo! There's so little of it by the time I get time to prepare lunches in the winter months, but this time I was able to make a bento early and get this glowing photo. This lunch features a great seafood dish that Steve makes: shrimp and leeks with orange muscat vinegar. It's served with savory polenta cakes. Finally, there's peppery edamame on one side, and almonds and prunes on the other. A lovely light lunch!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">That's it for this week: short and sweet! Hope all of you are enjoying this new year.. with so many bentos to come! ^_^ See you next week, bento lovers!</div>Megghttp://www.blogger.com/profile/17219875290791522802noreply@blogger.com0tag:blogger.com,1999:blog-1532476352830257383.post-14549371576521016462011-01-05T18:28:00.000-06:002011-01-05T18:28:33.579-06:00Mochi Pounding at Mitsuwa, New Year's Day 2011 (with video)<div style="text-align: justify;">As I mentioned in my <a href="http://popartichoke.blogspot.com/2011/01/toshikoshi-soba-end-of-year-soba.html" target="_blank">toshikoshi soba post</a>, New Year celebrations are quite different in the U.S. than they are in Japan. Here in the States, the partying is mostly on New Year's Eve. In Japan, the celebrations start on New Year's Day. There's lots of activities and foods associated with the brand new year, and mochi pounding is one of them. </div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5317205224/" target="_blank" title="Mochi Pounding by popartichoke, on Flickr"><img alt="Mochi Pounding" height="400" src="http://farm6.static.flickr.com/5047/5317205224_b99d01429e.jpg" width="500" /></a><br />
<br />
</div><div style="text-align: center;">More about mochi pounding with photos and, for the first time on PopArtichoke, video (!!) after the jump...</div><div style="text-align: justify;"></div><a name='more'></a><br />
<div style="text-align: justify;">Mochi, a delicious sticky rice cake, is a popular and important food in Japan. You can find them pre-made in Japanese stores and other Asian markets, or make them at home, without much effort, using <a href="http://www.amazon.com/Mochiko-Sweet-Flour-1-Pound-Packages/dp/B000LLXBKY?ie=UTF8&tag=popart0e-20&link_code=btl&camp=213689&creative=392969" target="_blank">mochiko</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=popart0e-20&l=btl&camp=213689&creative=392969&o=1&a=B000LLXBKY" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> (sweet rice) flour. But traditionally, making mochi is a process, and an exciting one at that. It's an essential tradition during Japanese New Year festivities, and this year I was lucky enough to witness it!</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5316609749/" target="_blank" title="Taiko Drummers by popartichoke, on Flickr"><img alt="Taiko Drummers" height="375" src="http://farm6.static.flickr.com/5162/5316609749_4eef4af89d.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">On New Year's Day, Steve and I drove up to <a href="http://mitsuwa.com/english/index.html" target="_blank">Mitsuwa</a>, an excellent Japanese supermarket with locations in California, New Jersey, and one near Chicago. The place was packed, as expected. We arrived just as the mochi pounding, or <i>mochitsuki</i>, was about to begin. On one side of the floor the mochitsuki was taking place, and on the other there were fantastic taiko drummers performing. Steamed glutenous rice is placed in a large hollowed-out stump of sorts, and one person pounds it with a giant hammer. The other person has the daunting job of quickly turning the rice in between pounds. It almost made me a bit scared that he was going to get hit by the hammer! Check out the video below to see what I mean:</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><object classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" data="http://www.flickr.com/apps/video/stewart.swf?v=71377" height="375" type="application/x-shockwave-flash" width="500"> <param name="flashvars" value="intl_lang=en-us&photo_secret=bfd8aa5275&photo_id=5316767559"></param><param name="movie" value="http://www.flickr.com/apps/video/stewart.swf?v=71377"></param><param name="bgcolor" value="#000000"></param><param name="allowFullScreen" value="true"></param><embed type="application/x-shockwave-flash" src="http://www.flickr.com/apps/video/stewart.swf?v=71377" bgcolor="#000000" allowfullscreen="true" flashvars="intl_lang=en-us&photo_secret=bfd8aa5275&photo_id=5316767559" height="375" width="500"></embed></object></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The taiko drummers added a lively beat to the already exciting event:</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><object classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" data="http://www.flickr.com/apps/video/stewart.swf?v=71377" height="375" type="application/x-shockwave-flash" width="500"> <param name="flashvars" value="intl_lang=en-us&photo_secret=a8714f3bf1&photo_id=5317234794"></param><param name="movie" value="http://www.flickr.com/apps/video/stewart.swf?v=71377"></param><param name="bgcolor" value="#000000"></param><param name="allowFullScreen" value="true"></param><embed type="application/x-shockwave-flash" src="http://www.flickr.com/apps/video/stewart.swf?v=71377" bgcolor="#000000" allowfullscreen="true" flashvars="intl_lang=en-us&photo_secret=a8714f3bf1&photo_id=5317234794" height="375" width="500"></embed></object></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">When the rice was pounded into mochi, others began to form it into little balls and serve it up for the eager public to enjoy. There were two varieties offered: one dusted with kinako (soybean powder), and the other served with an (red bean paste). Both were absolutely delicious, with the mochi still quite warm and oh-so soft and sticky!</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5317205546/" target="_blank" title="Kinako Mochi by popartichoke, on Flickr"><img alt="Kinako Mochi" height="400" src="http://farm6.static.flickr.com/5126/5317205546_0cba6f2de9.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5316610251/" target="_blank" title="Anko Mochi by popartichoke, on Flickr"><img alt="Anko Mochi" height="375" src="http://farm6.static.flickr.com/5284/5316610251_1df8fc5f8e.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I guess I had not had enough sweets for the day, since I bought this beautifully crafted assortment of sweet bean cakes to bring home.</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5316609587/" target="_blank" title="New Years Sweets by popartichoke, on Flickr"><img alt="New Years Sweets" height="375" src="http://farm6.static.flickr.com/5003/5316609587_508650a1ef.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Mitsuwa always does such a stellar job at putting together events, and this one was particularly impressive! It really was an incredible experience, and I hope I can see it year after year! Perhaps one day in Japan... ^_^</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Have you ever seen or partaken in mochi pounding? </div>Megghttp://www.blogger.com/profile/17219875290791522802noreply@blogger.com2tag:blogger.com,1999:blog-1532476352830257383.post-85659975686023308272011-01-02T14:51:00.000-06:002011-01-02T14:51:42.046-06:00Toshikoshi Soba (End-of-Year Soba)<div style="text-align: justify;">In the United States, New Year's Eve is full of partying, drinking and full-on celebrating until midnight (and beyond!). Then it seems, many people spend the first day of the new year nursing a hangover and recovering from a long night out. In Japan, however, the celebration really kicks off on New Year's Day and goes on for a few days after. New Year's Eve is a bit more quiet. Toshikoshi soba, or "end-of-year soba," is a lovely traditional meal for the last day of the year. Warming and simple, I've heard that the long soba noodles signify longevity.</div><div style="text-align: justify;"><br />
</div><div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5316609475/" target="_blank" title="Toshikoshi Soba by popartichoke, on Flickr"><img alt="Toshikoshi Soba" height="400" src="http://farm6.static.flickr.com/5242/5316609475_bf3a03492b.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div></div><div><div style="text-align: justify;">I used this great recipe found at Just Hungry: <a href="http://www.justhungry.com/2003/12/toshikoshi_soba.html" target="_blank">Toshikoshi Soba, or Year-End Soba</a>. I garnished it with baby arugula (instead of spinach, since we had arugula on hand), narutomaki kamaboko, green onion, nanami togarashi, and a raw egg. It was our first time trying this dish, and Steve and I both loved it! In fact, we mixed traditions a bit, as we enjoyed it before heading out to a party that went until early morning. We even exercised a little self-control, and what do you know, no hangovers! Now <i>that's</i> a good way to start the new year! ^_^</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5317204750/" target="_blank" title="Soba Noodles by popartichoke, on Flickr"><img alt="Soba Noodles" height="500" src="http://farm6.static.flickr.com/5250/5317204750_f0d9632c48.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;">Do you have any traditional foods you enjoy on New Year's Eve or New Year's Day?</div></div>Megghttp://www.blogger.com/profile/17219875290791522802noreply@blogger.com1tag:blogger.com,1999:blog-1532476352830257383.post-85724181331787537072011-01-02T13:05:00.001-06:002011-01-02T13:05:35.789-06:00This Week (and a Half!) in Bento: December 23-30, 2010<div style="text-align: justify;">Happy New Year, everyone! It's been a crazy couple of weeks in the PopArtichoke household. Holiday madness, crazy work schedules, family, friends, and food galore. I'd say it was actually one of the best holidays I've had in a while, but there wasn't a lot of time for making bentos. If you were wondering what happened to last week's "This Week," well, there was only one bento, and I thought I'd carry it over to this one. Sadly, no holiday-themed lunches either, but as many of you probably know, sometimes, you're lucky to get<i> any lunches</i> made during the holidays! ^_^</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>December 23</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5301134071/" target="_blank" title="12-23-10 Tri-Color Radiatore with Pepper Jack Cheese Sauce by popartichoke, on Flickr"><img alt="12-23-10 Tri-Color Radiatore with Pepper Jack Cheese Sauce" height="400" src="http://farm6.static.flickr.com/5208/5301134071_e0890ab18e.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Here's the bento I managed to make in the days leading up to Christmas. Organic tri-color radiatore with a pepper jack cheese sauce is in the first container, garnished with a bit of parsley. In the middle is a lively salad of red and green oak lettuce, red onion, and cherry tomatoes. In the third container, there's kalamata olive hummus, red pepper slices, and prunes. I guess there's a bit of red and green in there.. almost Christmas-y.. right?</div><br />
<a name='more'></a><br />
<div style="text-align: justify;"><b>December 28</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5316365683/" target="_blank" title="12-28-10 Crispy Duck with Hoisin Sauce Bento by popartichoke, on Flickr"><img alt="12-28-10 Crispy Duck with Hoisin Sauce Bento" height="375" src="http://farm6.static.flickr.com/5161/5316365683_41209c8821.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The day after Christmas, we went to Lao Beijing in Chicago's Chinatown. It was a lovely experience (our first time there) and of course, we had lots of tasty leftovers. Here's some crispy duck with hoisin sauce, served over rice. Then some delicious lamb dumplings with a little bottle of dipping sauce. I threw in some peppery edamame, and the lunch was complete! Meaty, warming, and so toothsome! We'll definitely be venturing back to Chinatown soon to try Lao Beijing's sister restaurants too!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>December 29</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5316958186/" target="_blank" title="12-29-10 Adobo Wings Bento by popartichoke, on Flickr"><img alt="12-29-10 Adobo Wings Bento" height="400" src="http://farm6.static.flickr.com/5083/5316958186_0999350cce.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">It wasn't until after I made this bento that I realized the irony of the penguin (aka flightless bird) theme...seeing as they're sitting happily among some adobo-glazed chicken wings. Now the adorableness almost seems sinister.. or maybe that's just me. Hehe.. <i>anywaaay...</i> the wings are served on a bed of baby arugula with blue cheese dip in the happy penguin-shaped cup. Rice is adorned with red pepper stars, and in the corner are "Gummy Tummies": penguin-shaped gummy candies with a fruit juice center. Yum!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>December 30</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5316958276/" target="_blank" title="12-30-10 Seafood Chow Mein Bento by popartichoke, on Flickr"><img alt="12-30-10 Seafood Chow Mein Bento" height="400" src="http://farm6.static.flickr.com/5045/5316958276_8c3be2cec2.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The last bento of the year feature homemade <a href="http://popartichoke.blogspot.com/2010/09/seafood-chow-mein-take-that-takeout.html" target="_blank">seafood chow mein</a>. It's nestled aside a baby arugula salad with sesame-soy dressing and tako chips (octopus-flavored chips.. shaped like octopi!). Then a couple of dates for dessert. A delicious way to use up some leftovers to make way for the new year! </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Hope everyone had a happy, safe holiday season! Here's wishing all of you a prosperous, healthy, and delicious 2011! Happy New Year! あけましておめでとうございます。</div>Megghttp://www.blogger.com/profile/17219875290791522802noreply@blogger.com4tag:blogger.com,1999:blog-1532476352830257383.post-43803985022144504232010-12-28T17:36:00.002-06:002010-12-28T17:36:38.477-06:00Arugula-Mint Salad with Oranges and Oil-Cured Olives<div style="text-align: justify;">The other day, when I made <a href="http://popartichoke.blogspot.com/2010/12/braised-moroccan-spiced-chicken-with.html" target="_blank">braised chicken with Morrocan spices and dates</a>, I wanted a refreshing salad to compliment the rich, warm main dish. <a href="http://www.epicurious.com/" target="_blank">Epicurious</a> is one of my favorite sites to peruse when I'm in need of inspiration, and in no time I found a zesty Moroccan-inspired salad recipe.</div><div><div style="text-align: justify;"><br />
</div></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5301728750/" target="_blank" title="Arugula-Mint Salad with Oranges and Oil-Cured Olives by popartichoke, on Flickr"><img alt="Arugula-Mint Salad with Oranges and Oil-Cured Olives" height="375" src="http://farm6.static.flickr.com/5008/5301728750_a07c2097e8.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div><div style="text-align: justify;">The smoky olives mingle well with the zippy arugula, and the tangy-sweet oranges brighten everything up. Then the salty goodness of quality sheep's-milk feta rounds out the flavors, resulting in a truly delightful salad! Steve once dubbed me the "Queen of Weird Salads," lovingly, in reference to my propensity to make salads that have fruit or other sweeter elements, but aren't actually "sweet" salads. Here, he said, I kept true to this title! ^_^ It was the perfect compliment to the warm spices and subtle sweetness of the <a href="http://popartichoke.blogspot.com/2010/12/braised-moroccan-spiced-chicken-with.html" target="_blank">chicken</a>, but I'd enjoy this salad on it's own anytime! </div><div style="text-align: justify;"><br />
</div></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5301133887/" target="_blank" title="Orange-Marniated Onions by popartichoke, on Flickr"><img alt="Orange-Marniated Onions" height="375" src="http://farm6.static.flickr.com/5243/5301133887_8d73f72c75.jpg" width="500" /></a></div><div><div style="text-align: justify;"></div><a name='more'></a></div><div style="text-align: justify;"><b>Arugula-Mint Salad with Oranges and Oil-Cured Olives</b></div><div><div style="text-align: justify;">---adapted from <a href="http://www.epicurious.com/recipes/food/views/Arugula-and-Mint-Salad-with-Oil-Cured-Black-Olives-Oranges-and-Ricotta-Salata-236186" target="_blank">Epicurious</a>---</div><div style="text-align: justify;">Serves 6</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i>For salad dressing:</i></div><ul><li style="text-align: justify;">1/4 cup fresh orange juice</li>
<li style="text-align: justify;">2 tablespoons minced shallots</li>
<li style="text-align: justify;">1 tablespoon red wine vinegar</li>
<li style="text-align: justify;">1 tablespoon fresh lemon juice</li>
<li style="text-align: justify;">1 teaspoon finely-grated orange peel</li>
<li style="text-align: justify;">1 teaspoon orange-flavored liqueur (such as triple sec) OR orange-flower water</li>
<li style="text-align: justify;">1/4 cup extra-virgin olive oil</li>
<li style="text-align: justify;">Salt and pepper (to taste)</li>
</ul><div><div style="text-align: justify;"><i>For salad:</i></div></div><div><ul><li style="text-align: justify;">1 cup thinly sliced red onion (about half of a medium-sized onion)</li>
<li style="text-align: justify;">4 large navel oranges</li>
<li style="text-align: justify;">5 ounces baby arugula (about 10 cups packed), rinsed and dried</li>
<li style="text-align: justify;">1 cup fresh mint leaves</li>
<li style="text-align: justify;">1/2 cup pitted oil-cured black olives, thinly sliced</li>
<li style="text-align: justify;">5 ounces feta cheese (preferably sheeps' milk), cut into 1 1/2" long by 1/4" thick slices</li>
</ul><div><div style="text-align: justify;">1. First, make the dressing: In a small bowl, whisk together orange juice, shallots, vinegar, lemon juice, orange peel, and orange-flavored liqueur. While whisking, gradually add olive oil. Taste and season with salt and pepper as needed. Separate 1/3 of the dressing.</div></div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">2. In a large bowl, toss the sliced onion with the reserved 1/3 of dressing. Let the onion marinate for about 20 minutes.</div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">3. Peel the oranges and remove the pith. Slice each orange, crosswise, into 8 even slices.</div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">4. Once the onion has marinated, add arugula, mint leaves, and olives to the onion and toss. Season with salt and pepper. Re-whisk the dressing and add it to the salad and toss. </div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">5. Divide up the salad onto 6 plates or bowls. Arrange feta and orange slices among the salads.</div></div><div><div style="text-align: justify;"><br />
</div></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5301728538/" target="_blank" title="Arugula-Mint Salad with Oranges and Oil-Cured Olives by popartichoke, on Flickr"><img alt="Arugula-Mint Salad with Oranges and Oil-Cured Olives" height="375" src="http://farm6.static.flickr.com/5206/5301728538_19b7e16f9a.jpg" width="500" /></a></div><div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">So what do <i>you</i> think? Would you call this salad "weird"? :) What's the most unique salad you've ever made?</div></div></div>Megghttp://www.blogger.com/profile/17219875290791522802noreply@blogger.com0tag:blogger.com,1999:blog-1532476352830257383.post-22102060669377102482010-12-20T11:06:00.069-06:002010-12-20T14:02:39.185-06:00Braised Moroccan-Spiced Chicken with Dates<div style="text-align: justify;">When winter hits I'm always looking for hearty, warm meals to make. Problem is, I find that many people do away with flavor in the pursuit of comfort. That is why, for example, I created my <a href="http://popartichoke.blogspot.com/2010/11/jerk-chicken-pot-pie-comfort-food-with.html" target="_blank">Jerk Chicken Pot Pie recipe</a>; just because a meal is warm and cozy, doesn't mean it can't tantalize my taste buds at the same time! And while I'll be the first to agree that simple does not have to mean dull, and that plenty of comfort food excels <i>because</i> of its simplicity, I also think it's far too easy to ignore the rest. Let me be the first to tell you: this is <i>not</i> a dish you want to ignore!</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5278298084/" target="_blank" title="Braised Moroccan-Spiced Chicken with Dates by popartichoke, on Flickr"><img alt="Braised Moroccan-Spiced Chicken with Dates" height="400" src="http://farm6.static.flickr.com/5250/5278298084_ffd082ed9b.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Here we have braised chicken with an aromatic array of Moroccan spices, the honeyed sweetness of Medjool dates, and a lively sprinkle of cilantro and toasted almonds. It's perfect over a hearty grain such as couscous or quinoa. Talk about comfort!<br />
<br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5278298560/" target="_blank" title="Medjool Dates by popartichoke, on Flickr"><img alt="Medjool Dates" height="375" src="http://farm6.static.flickr.com/5130/5278298560_e29aecc8d0.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Even better, it's much quicker to make than most typical braised dishes. You don't even have to turn the oven on! <br />
<br />
<a name='more'></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5278298134/" target="_blank" title="Braised Moroccan-Spiced Chicken with Dates by popartichoke, on Flickr"><img alt="Braised Moroccan-Spiced Chicken with Dates" height="400" src="http://farm6.static.flickr.com/5244/5278298134_38b21646ea.jpg" width="500" /></a></div><div style="text-align: center;"></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Braised Moroccan-Spiced Chicken with Dates</b></div><div style="text-align: justify;">---adapted from <a href="http://www.epicurious.com/recipes/food/views/Braised-Chicken-with-Dates-and-Moroccan-Spices-361592" target="_blank">Epicurious</a>---</div><div style="text-align: justify;">Makes 6 servings</div><div style="text-align: justify;"><br />
</div><ul><li style="text-align: justify;">3 1/2 lb cut-up chicken (split chicken breasts, thighs, drumsticks (wings optional))</li>
<li style="text-align: justify;">1 tablespoon all-purpose flour</li>
<li style="text-align: justify;">1/2 teaspoon salt</li>
<li style="text-align: justify;">1/2 teaspoon ground white pepper</li>
<li style="text-align: justify;">1 tablespoon extra-virgin olive oil</li>
<li style="text-align: justify;">8-10 large shallots, peeled</li>
<li style="text-align: justify;">2-3 cinnamon sticks</li>
<li style="text-align: justify;">1 1/2 teaspoons ground ginger</li>
<li style="text-align: justify;">1 teaspoon ground cumin</li>
<li style="text-align: justify;">1/2 teaspoon turmeric</li>
<li style="text-align: justify;">1/8 teaspoon cayenne pepper</li>
<li style="text-align: justify;">3 cups low-sodium chicken broth</li>
<li style="text-align: justify;">5 tablespoons freshly-squeezed lemon juice, divided</li>
<li style="text-align: justify;">12 Medjool dates, pitted and halved</li>
<li style="text-align: justify;">1/4 cup toasted sliced almonds</li>
<li style="text-align: justify;">1/3 cup fresh cilantro, chopped</li>
</ul><div><div style="text-align: justify;"><br />
</div></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5277687703/" target="_blank" title="Browned Chicken by popartichoke, on Flickr"><img alt="Browned Chicken" height="160" src="http://farm6.static.flickr.com/5290/5277687703_98084ae2ed.jpg" width="200" /></a><a href="http://www.flickr.com/photos/peachyogurt/5277687817/" target="_blank" title="Sautéing Shallots by popartichoke, on Flickr"><img alt="Sautéing Shallots" height="160" src="http://farm6.static.flickr.com/5249/5277687817_03508b1b6e.jpg" width="200" /></a><a href="http://www.flickr.com/photos/peachyogurt/5277687899/" target="_blank" title="Braising Chicken by popartichoke, on Flickr"><img alt="Braising Chicken" height="160" src="http://farm6.static.flickr.com/5283/5277687899_0e172d7f85.jpg" width="200" /></a></div><div style="text-align: center;"><br />
</div><div><div style="text-align: justify;">1. Mix the flour, salt, and white pepper in a small bowl. Lightly sprinkle the flour mixture over the chicken pieces. In a large, heavy pot, heat olive oil over medium-high heat. Add half of the chicken pieces* to the pot (avoid overcrowding) and brown on all sides, turning from time to time, about 15 minutes. Transfer the browned chicken to a clean platter, then repeat with the rest of the chicken. (*<i>To reduce cooking time, you can brown the chicken in two separate pots at the same time, then combine all the chicken in the larger pot when ready to braise).</i><br />
<br />
<i></i>2. When all of the chicken is browned and removed from the pot, pour off and discard all but 2 tablespoons of fat. Return the pot to the stove and turn the heat to medium. Add the whole, peeled shallots and sauté until lightly browned, about 5 minutes. Add cinnamon sticks, ginger, cumin, turmeric and cayenne to the pot and stir for a minute until aromatic.</div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">3. Bring the heat up to high and slowly add the chicken broth. Add 3 tablespoons of fresh lemon juice and bring to a boil. Once boiling, reduce the heat to a simmer and cover. Simmer for 15-18 minutes, or until shallots start to soften. Uncover, add all of the chicken to the pot and bring to a boil over medium-high heat. Reduce the heat back to medium-low and cover. Simmer until chicken is cooked through, about 25 minutes. </div></div><div><div style="text-align: justify;">4. When the chicken is cooked, transfer it to a platter with the shallots and tent with foil to keep warm. Bring the liquid in the pot to a boil until thickened slightly. Add the dates and the last 2 tablespoons of lemon juice. Stir and reduce to a gentle simmer for about 4 minutes, until dates are heated through. To serve, pour the sauce over the chieken, and garnish with a sprinkle of cilantro and almonds.</div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">We enjoyed this luscious dish over pearl couscous, which added a lovely texture and soaked up the delectable sauce. I also made a zesty arugula and mint salad to go with! And, of course, it ended up in a <a href="http://popartichoke.blogspot.com/2010/12/this-week-in-bento-december-15-18-2010.html" target="_blank">bento lunch</a> the next day. <br />
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</div></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5275206284/" target="_blank" title="12-15-10 Braised Chicken w- Dates Bento by popartichoke, on Flickr"><img alt="12-15-10 Braised Chicken w- Dates Bento" height="400" src="http://farm6.static.flickr.com/5048/5275206284_e42519d747.jpg" width="500" /></a></div><div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"></div></div><div><div style="text-align: justify;">Now it's your turn: what's your favorite kind of comfort food? ^_^</div></div>Megghttp://www.blogger.com/profile/17219875290791522802noreply@blogger.com6tag:blogger.com,1999:blog-1532476352830257383.post-62768829487735886472010-12-19T15:07:00.003-06:002010-12-21T16:51:49.836-06:00This Week in Bento: December 15 - 18, 2010<div style="text-align: justify;">Hi everyone! Hope your weekend is treating you well... I'm here taking care of Steve, who's recovering from a root canal (yuck!). But in the world of bentos, all is well, so here's a wrap-up of the past week!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>December 15</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5275206284/" target="_blank" title="12-15-10 Braised Chicken w- Dates Bento by popartichoke, on Flickr"><img alt="12-15-10 Braised Chicken w- Dates Bento" height="400" src="http://farm6.static.flickr.com/5048/5275206284_e42519d747.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I think this bento is already ranking in my favorites. First the salad: Baby arugula and mint leaves with feta cheese, oil-cured olives, red onion and oranges, all with a sweet-tart orange dressing. Then we have the main course: <a href="http://popartichoke.blogspot.com/2010/12/braised-moroccan-spiced-chicken-with.html" target="_blank">braised chicken with Moroccan spices and dates</a>. It's topped with toasted almond slices and cilantro, and served over pearl couscous. Then, in the back, are red pepper slices and kalamata olive hummus. A very warming and filling meal, even in bento form! </div><div style="text-align: justify;"><br />
</div><a name='more'></a><div style="text-align: justify;"><b>December 16</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5274618555/" target="_blank" title="12-16-10 Steak with Mushrooms Bento by popartichoke, on Flickr"><img alt="12-16-10 Steak with Mushrooms Bento" height="400" src="http://farm6.static.flickr.com/5168/5274618555_e4276274b9.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This bento features tasty steak slices with sautéed portabella mushrooms and onions. Then a baby arugula salad with onions and cherry tomatoes. In the back is half on a baked potato, complete with sour cream and green onions! Then more of that awesome kalamata olive hummus and red pepper... that hummus is the <i>best!</i></div><div style="text-align: justify;"><i><br />
</i></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5274618445/" target="_blank" title="12-16-10 Boyfriend Bento - Steak with Mushrooms by popartichoke, on Flickr"><img alt="12-16-10 Boyfriend Bento - Steak with Mushrooms" height="400" src="http://farm6.static.flickr.com/5285/5274618445_29b01d711e.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Steve had pretty much the same lunch as me that day, except he got a special added treat: a sea salt-topped brownie bite!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b><br />
</b><br />
<b>December 17</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5275243870/" target="_blank" title="12-17-10 Crab Soup & Wontons Bento by popartichoke, on Flickr"><img alt="12-17-10 Crab Soup & Wontons Bento" height="407" src="http://farm6.static.flickr.com/5125/5275243870_842716efd8.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Steve made some great soup the other day, so of course I had to include it in my bento lunch! The soup has crab meat, cherry tomatoes, bok choy, egg, and shiitake mushrooms in it. In the container to the right of the soup is chicken cilantro mini-wontons and baby arugula with wasabi-ginger oil. I topped some mango with nanami togarashi for a spicy-sweet desert, threw in a store-bought honeydew melon mochi, and a bag of genmaicha tea (green tea with roasted brown rice) to enjoy after lunch.<br />
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<b><br />
</b><br />
<b>December 18</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5274648701/" target="_blank" title="12-18-10 Wasabi-Ginger Salmon Bento by popartichoke, on Flickr"><img alt="12-18-10 Wasabi-Ginger Salmon Bento" height="400" src="http://farm6.static.flickr.com/5246/5274648701_6e477c9cd3.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">To finish up the week, I made this simple but satisfying bento. I mixed canned red salmon with wasabi-ginger oil and wasabi furikake for a flavorful and colorful protein. It's sitting atop some rice and next to some baby arugula. There's a skewer of cherry tomatoes, using a beautiful skewer my sister got me. Then kiwi slices and one more of those honeydew mochi balls for some sweetness. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Well, that's it for This Week in Bento. Now I need to get back to take care of my recovering boyfriend... have a great week everyone! ^_^</div><div style="text-align: justify;"><br />
</div>Megghttp://www.blogger.com/profile/17219875290791522802noreply@blogger.com4tag:blogger.com,1999:blog-1532476352830257383.post-85844569245145972872010-12-13T14:06:00.003-06:002010-12-18T16:07:12.824-06:00Homemade Pho Bo (Vietnamese Beef Noodle Soup)<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In the last couple of weeks, the crisp, cool autumn suddenly turned to winter. The temperatures took a nose-dive and snow coated the city. I'm a summer girl, to be sure, so when the cold sets in, I'm ready to avoid the outdoors at all costs, start up the fire, and make some nice warm comfort food. I'd been wanting to try making p<span class="Apple-style-span" style="line-height: 19px;">hở bò</span> for a while, and finally the perfect time had arrived.</span></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5258136511/" target="_blank" title="Pho Bo (Vietnamese Beef Noodle Soup) by popartichoke, on Flickr"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img alt="Pho Bo (Vietnamese Beef Noodle Soup)" height="500" src="http://farm6.static.flickr.com/5045/5258136511_13693e2211.jpg" width="500" /></span></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The recipe I'd been waiting to try for so long is from the ever-inspiring blog <a href="http://wanderingchopsticks.blogspot.com/" target="_blank">Wandering Chopsticks</a>. The site has a lot to offer, from recipes for all sorts of cuisines, reviews of restaurants and crafty how-to's, but for me the highlight is the extensive and well-organized <a href="http://wanderingchopsticks.blogspot.com/2006/06/vietnamese-recipes-by-category.html" target="_blank">collection of Vietnamese recipes.</a> And when I think of Vietnamese food, I think of p<span class="Apple-style-span" style="line-height: 19px;">hở.</span></span></div></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;"><br />
</span></div></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">Phở bò features a flavorful beef broth, rice noodles, beef slices, and an array of delicious garnishes. The <a href="http://wanderingchopsticks.blogspot.com/2007/03/pho-bo-vietnamese-beef-noodle-soup.html" target="_blank">recipe from Wandering Chopsticks</a> takes two days to make, and is <i>so</i> worth it. Most of the cooking time is not active, so don't think you'll be laboring away for two days straight! Actually, just a little bit of work and a lot of sitting back and letting it simmer results in a really amazing soup!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;"><br />
</span></div></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5258760140/" target="_blank" title="Broth Simmering by popartichoke, on Flickr"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img alt="Broth Simmering" height="400" src="http://farm6.static.flickr.com/5284/5258760140_4f093edd5c.jpg" width="500" /></span></a></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;"><br />
</span></div></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">Most of the ingredients are very easy to find at pretty much any grocery store. I ventured up to <a href="http://www.tainammarket.com/index.html" target="_blank">Tai Nam Food Market</a>, an Asian grocery store up in Chicago's Edgewater </span><span class="Apple-style-span" style="line-height: 19px;">neighborhood. Here I found the rest of what I needed, although most of it I could have gotten at any Asian market... I had just wanted to check this place out anyway. By the way, if you're in Chicago, this place was great: it had a wide variety of all kinds of Asian food, including fresh produce, and the prices were hard to beat. The beef marrow bones were waaaaay cheaper there than at a regular supermarket, and although the butcher barely spoke any English, I was still able to get what I needed just fine. </span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;"><br />
</span></div></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5258152615/" target="_blank" title="Pho Bo Collage by popartichoke, on Flickr"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img alt="Pho Bo Collage" height="500" src="http://farm6.static.flickr.com/5041/5258152615_32febd77ae.jpg" width="500" /></span></a></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;"></span><br />
<a name='more'></a></div></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Phở Bò (Vietnamese Beef Noodle Soup)</b></span></span></div></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">---adapted from <a href="http://wanderingchopsticks.blogspot.com/2007/03/pho-bo-vietnamese-beef-noodle-soup.html" target="_blank">Wandering Chopsticks</a>---</span></div></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">Makes about 4-6 bowls (I used an 8-quart stock pot)</span></div></div><div><ul><li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">3 lbs beef marrow bones</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">1 large onion, studded with 12 cloves</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">1 cinnamon stick</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">6 star anise pods</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">1 teaspoon coriander seeds</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">1 piece of ginger, about 2" long</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">6 cloves of garlic</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">1 large carrot, cut into large pieces</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">2 celery stalks, cut into large pieces</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">1 daikon radish, cut into large pieces</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">2 tablespoons <a href="http://www.amazon.com/Flying-Vietnamese-style-Sauce-24-Ounce-Bottle/dp/B001OR2BJQ?ie=UTF8&tag=popart0e-20&link_code=btl&camp=213689&creative=392969" target="_blank">Vietnamese fish sauce</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=popart0e-20&l=btl&camp=213689&creative=392969&o=1&a=B001OR2BJQ" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> (Nuoc Mam)</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">2 teaspoons salt</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">1 package <a href="http://www.amazon.com/Royal-Blossom-Chantaboon-Rice-Stick/dp/B0006B4III?ie=UTF8&tag=popart0e-20&link_code=btl&camp=213689&creative=392969" target="_blank">bahn pho noodles</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=popart0e-20&l=btl&camp=213689&creative=392969&o=1&a=B0006B4III" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> (Vietnamese flat rice noodles)</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">1/2 lb eye round beef, sliced as thinly as possible</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">1 small package of beef meatballs or beef tendon meatballs (optional)</span></li>
</ul></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;"><i>For serving:</i></span></div></div><div><ul><li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">Cilantro, finely chopped</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">Ngo gai (Vietnamese sawtooth herb, also sold as "culantro"), chopped</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">Green onions, finely chopped</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">1/2 white onion, thinly sliced</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">Bean sprouts</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">Thai basil</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">Lime wedges</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">Chilies (bird's eye or jalapeños), sliced</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;"><a href="http://www.amazon.com/Huy-Fong-Sriracha-Chili-Sauce/dp/B0002PSOJW?ie=UTF8&tag=popart0e-20&link_code=btl&camp=213689&creative=392969" target="_blank">Sriracha chili sauce</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=popart0e-20&l=btl&camp=213689&creative=392969&o=1&a=B0002PSOJW" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;"><a href="http://www.amazon.com/Lee-Kum-Kee-Hoisin-Sauce/dp/B0001DMTPU?ie=UTF8&tag=popart0e-20&link_code=btl&camp=213689&creative=392969" target="_blank">Hoisin sauce </a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=popart0e-20&l=btl&camp=213689&creative=392969&o=1&a=B0001DMTPU" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></span></li>
</ul></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">1. Wash the beef marrow bones in cool water and put them in a 7- or 8-quart <a href="http://www.amazon.com/Ecolution-Elements-Eco-Friendly-Quart-Stock/dp/B002OHE314?ie=UTF8&tag=popart0e-20&link_code=btl&camp=213689&creative=392969" target="_blank">stock pot</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=popart0e-20&l=btl&camp=213689&creative=392969&o=1&a=B002OHE314" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />. Add enough water to the pot to cover the bones. Heat the pot on high heat until the water boils, then adjust the heat to medium. Let simmer for 10 minutes. This will further cleans the bones and remove impurities. Pour everything out into a colander and wash the bones again. Rinse the pot well before putting the bones back in. Fill the pot with water again, this time until it's about 3/4 of the way full. Return the pot to stove and heat on high.</span></div></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;"><br />
</span></div></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">2. The next step is to dry-roast the spices. If you have a stove with gas burners, like me, you can use tongs to carefully char the clove-studded onion, cinnamon and star anise over the flame. If you don't have gas burners, you can just heat a pan and dry-fry the spices until fragrant.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;"><br />
</span></div></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5258152075/" target="_blank" title="Charring Onion by popartichoke, on Flickr"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img alt="Charring Onion" height="400" src="http://farm6.static.flickr.com/5242/5258152075_0f3a4f100b.jpg" width="500" /></span></a></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;"><br />
</span></div></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">3. Add charred spices, onion, coriander seeds, ginger, garlic, carrot, celery, and daikon radish to the pot. Then, if needed, fill the rest of the pot with water until it's almost full. Keep at high heat until the broth begins to boil.</span></div></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;"><br />
</span></div></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">4. Once boiling, bring the heat down to medium low or until the broth is at a nice, steady simmer. Now you can walk away and just let that broth simmer for at least two hours. I think mine simmered for about 4 hours. The longer simmering time just gets more flavor out of those bones, spices, and veggies and into your broth!</span></div></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;"><br />
</span></div></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">5. Now that the broth as simmered for a few hours, remove the pot from the heat so it can cool. When the pot has cooled, move it to the fridge (or in my case, our chilly stair-well). Let it chill overnight, which will make the fat rise to the top of the pot and solidify. In the morning, take the pot out of the fridge and skim off the fat. This will keep the broth from getting too greasy. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;"><br />
</span></div></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5258759816/" target="_blank" title="Day 2 - Fat by popartichoke, on Flickr"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img alt="Day 2 - Fat" height="375" src="http://farm6.static.flickr.com/5121/5258759816_d77d1d163c.jpg" width="500" /></span></a></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;"><br />
</span></div></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5258136307/" target="_blank" title="Day 2 - Fat Separation by popartichoke, on Flickr"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img alt="Day 2 - Fat Separation" height="400" src="http://farm6.static.flickr.com/5005/5258136307_292a42c62d.jpg" width="500" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">6. After removing the fat, return the pot to the stove and bring to a boil once again. Then bring back down to a simmer at medium low heat and let it simmer for a few more hours. Add the salt and fish sauce to taste, and over the course of the simmering time, check on the broth now and then and season as needed.</span></div></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;"><br />
</span></div></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">7. A couple hours before you're ready to serve the pho, remove the beef bones and onion from the broth. Then strain the broth into another pot, or use a slotted spoon to remove the spices and veggies. Now you're left with a clear, savory broth.</span></div></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;"><br />
</span></div></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">8. If there's any meat left on the bones, you can cut that off and add it to the soup. If you're using meatballs, add those in as well so they can cook. Taste the broth again and season with fish sauce and salt if needed. </span></div></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;"><br />
</span></div></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">9. Cook and drain the noodles as instructed on the package. Have your thinly sliced eye round beef slices on hand; these get added to the soup raw, as the boiling hot broth will cook them almost instantly. Also prepare a plate of garnishes with any combination of the ingredients for garnishing listed above.</span></div></div><div style="text-align: center;"><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;"><br />
</span></div></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5258136359/" target="_blank" title="Pho Bo Garnishes by popartichoke, on Flickr"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img alt="Pho Bo Garnishes" height="400" src="http://farm6.static.flickr.com/5005/5258136359_4a7534914a.jpg" width="500" /></span></a><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5258136431/" style="margin-left: 1em; margin-right: 1em;" target="_blank" title="Sriracha & Hoisin Sauces by popartichoke, on Flickr"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img alt="Sriracha & Hoisin Sauces" height="500" src="http://farm6.static.flickr.com/5209/5258136431_ebcd81eb5a.jpg" width="400" /></span></a></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;"><br />
</span></div></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">10. When you're ready to serve, bring the broth to a rolling boil. Like I mentioned, it has to be piping hot to cook the beef slices! Prepare serving bowls with noodles at the bottom, then place the (still raw) beef slices on top. Ladle the broth over the noodles and beef so the meat cooks from the heat. Have everyone add their garnishes and sauces, and you're ready to enjoy some homemade pho bo!</span></div></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;"><br />
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</span></div></div><div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5258136581/" style="margin-left: 1em; margin-right: 1em;" target="_blank" title="Pho Bo (Vietnamese Beef Noodle Soup) by popartichoke, on Flickr"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img alt="Pho Bo (Vietnamese Beef Noodle Soup)" height="357" src="http://farm6.static.flickr.com/5048/5258136581_354085b993.jpg" width="500" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">Thanks again to <a href="http://wanderingchopsticks.blogspot.com/2007/03/pho-bo-vietnamese-beef-noodle-soup.html" target="_blank">Wandering Chopsticks</a> for this fantastic recipe. I'm never deterred from recipes that take some time, but as I said before, this one has very little "active" time anyway. The broth had <i>so </i>much flavor and everything worked out just perfectly. If you saw <a href="http://popartichoke.blogspot.com/2010/12/this-week-in-bento-december-7-11-2010.html" target="_blank">last week's bento post</a>, you know I even was able to bring myself a pho bo bento lunch the next day! Making pho bo from scratch was a rewarding, fun experience, and I very much hope you try it yourself! </span></div></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">Enjoy! ^_^</span></div></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;"><br />
</span></div></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 19px;"><br />
</span></span></div></div>Megghttp://www.blogger.com/profile/17219875290791522802noreply@blogger.com6tag:blogger.com,1999:blog-1532476352830257383.post-69983607669936864862010-12-12T18:44:00.003-06:002010-12-13T22:09:51.708-06:00This Week in Bento: December 7 - 11, 2010<div style="text-align: justify;">Hey there bento friends! Here in Chi-town it's snowing sideways, so I think it's safe to say winter is in full swing. You'll notice I've made a lot of warm, meaty bentos this week, and trust me, it's helped me make it through the chilly days!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>December 7</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5255467881/" target="_blank" title="12-7-10 Pho Bo Bento by popartichoke, on Flickr"><img alt="12-7-10 Pho Bo Bento" height="375" src="http://farm6.static.flickr.com/5086/5255467881_7e709d3b52.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I kicked off the week with a phở bo bento. I made the classic Vietnamese beef soup over the weekend, and <s>I'll post the recipe here on PopArtichoke ASAP, so stay tuned!</s> (UPDATE: <a href="http://popartichoke.blogspot.com/2010/12/homemade-pho-bo-vietnamese-beef-noodle.html" target="_blank">I've posted the recipe here!</a>) The recipe I used was from a truly inspiring blog called <a href="http://wanderingchopsticks.blogspot.com/2007/03/pho-bo-vietnamese-beef-noodle-soup.html" target="_blank">Wandering Chopsticks</a>. I was able to bring the soup in my <a href="http://www.amazon.com/Zojirushi-SL-NCE09-Bento-Stainless-Steel-Vacuum/dp/B0016S7MJM?ie=UTF8&tag=popart0e-20&link_code=btl&camp=213689&creative=392969" target="_blank">Ms. Bento </a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=popart0e-20&l=btl&camp=213689&creative=392969&o=1&a=B0016S7MJM" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />box by packing the broth in one container and all the other stuff in the other compartments. (I've done this before <a href="http://popartichoke.blogspot.com/2010/10/this-week-in-bento-october-12-16-2010.html" target="_blank">with wonton soup</a> too!) As before, it transported very well. The bottom compartment of the <a href="http://www.amazon.com/Zojirushi-SL-NCE09-Bento-Stainless-Steel-Vacuum/dp/B0016S7MJM?ie=UTF8&tag=popart0e-20&link_code=btl&camp=213689&creative=392969" target="_blank">Ms. Bento</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=popart0e-20&l=btl&camp=213689&creative=392969&o=1&a=B0016S7MJM" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> is designed for soup and is the most airtight, so I put the broth (with some beef slices and bean sprouts) in that one. In the middle container I put beef meatballs, bahn pho noodles, sliced onion and scallions. Finally, in the back, are the rest of the garnishes: chopped cilantro and culantro, lime wedges, Thai basil, and mini bottles of Sriracha chili sauce and hoisin sauce. Then, for a bit of dessert, is a bánh rán, a Vietnamese fried rice ball with sesame that I found at a Vietnamese grocery. Such a tasty lunch!</div><div style="text-align: justify;"><br />
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</div><div style="text-align: justify;"><b>December 8</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5256085818/" target="_blank" title="12-8-10 Veal & Potatoes Bento by popartichoke, on Flickr"><img alt="12-8-10 Veal & Potatoes Bento" height="500" src="http://farm6.static.flickr.com/5006/5256085818_445f760ef8.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">After the two-day process of making the phở, Steve was nice enough to make dinner the next night. He found humanely-raised veal chops and pan-fried them. He made a rosemary jus to go over the chops by deglazing the pan with white wine and balsamic and adding some herbs. Add some herbed roasted potatoes, and you've got a splendid meal! This was my first time having veal, so it was quite a treat! I brought a bit of leftovers in my lunch the next day with a salad with red onion, red pepper, and blue cheese, and a homemade chocolate chip cookie. Notice I packed this one in my <a href="http://www.amazon.com/500ml-Lunch-box-bento-bag/dp/B0028AN34U?ie=UTF8&tag=popart0e-20&link_code=btl&camp=213689&creative=392969" target="_blank">smallest bento box</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=popart0e-20&l=btl&camp=213689&creative=392969&o=1&a=B0028AN34U" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> (500 ml) to keep the portions small. For me, this is the best way to enjoy a rich lunch without feeling like I ate too much!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>December 9</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5256082790/" target="_blank" title="12-9-10 Grilled Chicken Salad Bento by popartichoke, on Flickr"><img alt="12-9-10 Grilled Chicken Salad Bento" height="375" src="http://farm6.static.flickr.com/5203/5256082790_bc498c0f8b.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Here's a lighter bento: grilled chicken over a green salad. The salad has blue cheese, kalamata olives, and red pepper in it, and I added some potatoes from the veal dish to this bento as well. Then, to finish up with a touch of tangy sweetness, I included some kiwi fruit in a cute heart-shaped cup.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>December 10</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5255478443/" target="_blank" title="12-10-10 Chicken 88 Bento by popartichoke, on Flickr"><img alt="12-10-10 Chicken 88 Bento" height="400" src="http://farm6.static.flickr.com/5002/5255478443_dd0dabbed6.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I have to say, I'm really in love with the color scheme of this bento! The feature here is a dish called "Chicken 88" from <a href="http://www.friendshiprestaurant.com/" target="_blank">Friendship</a>, our favorite Chinese takeout place. It's got jalapeño slices and giant slabs of ginger to add some nice spice to the dish, and features a lovely Chardonnay glaze. Then there's rice with bean sprouts. The desserts include a fortune cookie and a store-bought honeydew melon mochi ball. Then there's a dessert I created on the fly: raw almond butter mixed with mashed banana and honey, and rolled in coconut flakes. It was all stuff I had lying around, and it turned out really well!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>December 11</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5256092840/" target="_blank" title="12-11-10 Lamb Shanks with Orzo Bento by popartichoke, on Flickr"><img alt="12-11-10 Lamb Shanks with Orzo Bento" height="400" src="http://farm6.static.flickr.com/5081/5256092840_4b9a13b718.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">To finish up the week, here's some leftovers from yet another delicious meal that Steve made. Orzo with feta and spinach accompanies wine-braised lamb shanks full of rich flavor. Another little green salad, this time with kalamatas and piquillo peppers, sits in the far corner, and then there's prunes and pistachios to round out the lunch.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Alright, now it's time for me to stop typing and go warm up by the fire! Hope everyone is having a great weekend and staying warm! See you next week for another group of bentos! ^_^</div>Megghttp://www.blogger.com/profile/17219875290791522802noreply@blogger.com8tag:blogger.com,1999:blog-1532476352830257383.post-70073094864788156042010-12-10T17:20:00.064-06:002010-12-10T18:36:08.030-06:00Wine-Braised Baby Octopus with Saffron Polenta Cakes<div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5250335990/" target="_blank" title="Wine-Braised Baby Octopus with Saffron Polenta Cake by popartichoke, on Flickr"><img alt="Wine-Braised Baby Octopus with Saffron Polenta Cake" height="500" src="http://farm6.static.flickr.com/5162/5250335990_f80220b10b.jpg" width="375" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Sometimes recipes start in the simplest of places. In this case, it was a craving for polenta. Then, as many people do, I transformed that craving into a brainstorming session, thinking of something I could make with what I had on hand. From there the story gets weirder, yet more indicative of who I am, as "what I had on hand" happened to be baby octopus and oil-cured olives (the stuff I actually had to <i>go out </i>and <i>buy</i> were "crazy" ingredients like celery and canned tomatoes). But really, for a girl who spends her free time making bento lunches and learning to play the theremin, this really shouldn't be that surprising.</div><div style="text-align: justify;"><br />
<a name='more'></a></div><div style="text-align: justify;">This also isn't helping my <a href="http://popartichoke.blogspot.com/2010/11/this-week-in-bento-november-24-27-2010.html#octomom" target="_blank">efforts to convince my mom</a> that I do in fact manage to make most of my meals without relying on a tentacle-clad protein. I was going to defend myself by pointing out that this is my first recipe featuring octopus or squid... and it totally IS (besides my posts on <a href="http://popartichoke.blogspot.com/2010/10/takoyaki-japanese-snack-attack.html" target="_blank">Takoyaki</a>, <a href="http://popartichoke.blogspot.com/2010/09/steves-artichoke-stuffed-squid-photos.html" target="_blank">Artichoke-Stuffed Squid</a> and <a href="http://popartichoke.blogspot.com/2010/09/seafood-chow-mein-take-that-takeout.html" target="_blank">Seafood Chow Mein</a>). Seriously, Mom, I have <i>no idea</i> what you're talking about. . .</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Ahem..well, anyway, the good news is you don't have to be a weirdo like me to make this recipe. In fact, it's not even difficult! Octopus is known as a tricky protein, needing to be cooked either very briefly or nice and slowly. Too many people I've met seem to think octopus is supposed to be rubbery and tough, but it's not. When cooked correctly, the texture is tender, meaty and flavorful. Of all the times I've cooked octopus to date, the method used here worked out the best for me. The combination of quick frying the octopus first, then braising for 30+ minutes gave the octopus that perfectly tender texture. We enjoyed it as a full meal, but you could also serve it as a tapas dish or a stunning appetizer.</div><div style="text-align: justify;"></div><div style="text-align: justify;"><br />
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</div><div style="text-align: justify;"><b>Wine-Braised Baby Octopus with Saffron Polenta Cakes</b></div><div style="text-align: justify;">----inspired by <a href="http://norecipes.com/2010/07/18/baby-octopus-in-tomato-sauce-recipe/" target="_blank">No Recipes</a> and <a href="http://www.foodandwine.com/recipes/red-wine-braised-baby-octopus-with-black-olives" target="_blank">Food & Wine</a>----</div><div style="text-align: justify;">Serves 6</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i>For octopus:</i></div><ul><li style="text-align: justify;">2 pounds baby octopus, cleaned and dried*</li>
<li style="text-align: justify;">3 tablespoons extra virgin olive oil</li>
<li style="text-align: justify;">2 stalks of celery, diced</li>
<li style="text-align: justify;">1 large carrot, diced</li>
<li style="text-align: justify;">1 large onion, diced</li>
<li style="text-align: justify;">8 cloves of garlic, minced</li>
<li style="text-align: justify;">1/4 teaspoon crushed red pepper flakes</li>
<li style="text-align: justify;">1 bay leaf</li>
<li style="text-align: justify;">2 cups canned tomatoes, chopped, with liquid reserved</li>
<li style="text-align: justify;">2 cups dry red wine (such as a Syrah)</li>
<li style="text-align: justify;">2/3 cup <a href="http://www.amazon.com/Piquillo-Peppers-Whole-Small-Tin/dp/B000NOAYMC?ie=UTF8&tag=popart0e-20&link_code=btl&camp=213689&creative=392969" target="_blank">roasted piquillo peppers</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=popart0e-20&l=btl&camp=213689&creative=392969&o=1&a=B000NOAYMC" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />, chopped<i>*</i></li>
<li style="text-align: justify;">1 1/2 tablespoons sweet paprika</li>
<li style="text-align: justify;">1 cup <a href="http://www.amazon.com/Cured-Olives-Italian-Style-Krinos/dp/B0019QT5TQ?ie=UTF8&tag=popart0e-20&link_code=btl&camp=213689&creative=392969" target="_blank">oil-cured olives</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=popart0e-20&l=btl&camp=213689&creative=392969&o=1&a=B0019QT5TQ" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />, pitted*</li>
<li style="text-align: justify;">1/2 cup flat parsley, chopped</li>
<li style="text-align: justify;">Salt and black pepper, to taste</li>
</ul><div><div style="text-align: justify;"><i>For polenta cakes</i>:</div></div><div><ul><li style="text-align: justify;">1/4 cup extra virgin olive oil</li>
<li style="text-align: justify;">1/2 teaspoon saffron threads</li>
<li style="text-align: justify;">2 18-oz tubes of <a href="http://www.amazon.com/San-Gennaro-Polenta-Traditional-18-Ounce/dp/B00474H92M?ie=UTF8&tag=popart0e-20&link_code=btl&camp=213689&creative=392969" target="_blank">prepared polenta</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=popart0e-20&l=btl&camp=213689&creative=392969&o=1&a=B00474H92M" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></li>
</ul></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">1. Using a mortar and pestle, grind the saffron threads into a powder. In a small bowl, mix the saffron into 1/4 cup extra virgin olive oil. Set aside and allow to steep for at least half an hour.</div></div><div><div style="text-align: justify;"><br />
</div></div><div style="text-align: center;"></div><div style="text-align: center;"><br />
</div><div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;">2. Heat a large, deep frying pan (preferably cast-iron) over medium heat. When the pan is hot, add 2 tablespoons of extra virgin olive oil. Add the octopus in one layer (working in two batches, if necessary) and allow to fry, undisturbed, until nicely browned on the bottom. Flip the octopus and fry the other side the same way, until browned. Move the octopus to a plate. With the pan still at medium high heat, add the last tablespoon of oil.<br />
<br />
</div></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5249732839/" style="margin-left: 1em; margin-right: 1em;" target="_blank" title="Frying Baby Octopus by popartichoke, on Flickr"><img alt="Frying Baby Octopus" height="358" src="http://farm6.static.flickr.com/5129/5249732839_1c1e7f2438.jpg" width="500" /></a></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">3. Add the celery, carrot, onion, garlic, red pepper flakes and bay leaf to the pan and sauté, stirring often. Continue until the vegetables are tender and lightly browned, about 6 minutes. </div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">4. Add the octopus back to the pan along with the tomatoes (with liquid), piquillo peppers, and paprika. Turn up the heat to high, stirring frequently, until the liquid boils and starts to reduce a bit. Reduce the heat to low and slowly add the wine to the pan. Stir well, then bring back up to a boil.</div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">5. Turn the heat down to a simmer and partially cover the pan with a lid. Allow everything to simmer, stirring occasionally, for about half an hour or until sauce has thickened and the octopus is nice and tender. Add the olives to the pan and continue simmering for about 5 more minutes. Discard the bay leaf, then stir in the chopped parsley. Taste the sauce, then season with salt and pepper.</div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">6. To make the polenta cakes, remove the polenta from the tube while maintaining its shape. Slice into rounds, each about 3/4 of an inch thick, and sprinkle the rounds with a bit of salt. Heat a few tablespoons of the saffron oil in a pan over medium high heat. Add a batch of polenta cakes in one layer and fry until browned on one side. Flip to brown the other side. Continue with the rest of the polenta rounds, adding more saffron oil to the pan as needed. </div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">7. To serve, arrange a few polenta cakes on a plate or in a shallow bowl. Ladle the octopus with sauce over the polenta cakes, and garnish with a sprig of parsley. </div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;"><b>*<i>Recipe notes:</i></b></div></div><div><ul><li style="text-align: justify;"><i>Baby octopus is often found in the frozen section of Asian, Italian, or finer grocery stores. If your baby octopus is small, you can leave it whole, but if it's larger, you can halve or quarter it. The batch I had varied in size, so I cut the larger ones down so all the pieces were around the same size.</i></li>
<li style="text-align: justify;"><i>If needed, you can substitute regular roasted red peppers for the piquillos, and kalamata olives for the oil-cured ones.</i></li>
</ul><div><div style="text-align: justify;"><i><br />
</i></div></div></div><div><div style="text-align: justify;">And there you have it: a warming Spanish-inspired dish that's full of harmonious flavors and vibrant colors! Again, we enjoyed this as a one-dish meal, but I served the leftovers as an appetizer, as I shown in the photos. Either way, it works wonderfully, perhaps as cozy meal for two, or an impressive dinner party dish! Enjoy!<br />
<br />
</div></div><div style="text-align: justify;"><div style="text-align: center;"><a href="http://www.flickr.com/photos/peachyogurt/5250376500/" target="_blank" title="Wine-Braised Baby Octopus with Saffron Polenta Cake by popartichoke, on Flickr"><img alt="Wine-Braised Baby Octopus with Saffron Polenta Cake" height="500" src="http://farm6.static.flickr.com/5002/5250376500_d3b84866db.jpg" width="500" /></a>></div></div>Megghttp://www.blogger.com/profile/17219875290791522802noreply@blogger.com6