People of Hong Kong, I Hear You Sing. Let Your Light Shine!

Image Courtesy of South China Morning Post

Occupy Central – Hong Kong, 2014. Image Courtesy of South China Morning Post

I don’t write much about my personal views here, but as a Hong Kong transplant living in NYC, I would like to share this humble post with anyone who would care to read it.  This much I can do.

I wanted to thank you those of you who are on the ground right now and those of you who have been posting the latest from the current protests in Hong Kong. Every article I read, every picture I’ve encountered, and every video I’ve seen, raises the hairs on the back of my neck.

I have moved away from Hong Kong years ago and had the benefit of participating in this prosperous city before any of the recent transitions. While my time here in the US has been life transformative, never would I downplay the role Hong Kong had in my growth.

The great education that my alma mater (Diocesan Girls School) gave me, the lifelong friendships of the girls and the families I grew up with, the spirit of excellence and competitiveness that was instilled in me. The love of culture, food, the excitement of traveling, freedom of expression… the list goes on.

I’m in disbelief. Because all those things I’ve taken for granted, my constant, my foundation of my home, everything, is changing.  But I am also hopeful and proud. Hopeful because hope is the only thing greater than fear. Proud, because of the resiliency, the civility, that the Hong Kong people are showing the world.

The world is indeed watching and listening. I know many will say, what can Hong Kong, a little city, do against a large government with money, natural resources, and an army? We can unite.  In this trying time, Hong Kong is representing much more than our own freedom, we are fighting for all the sisters and brothers around the world who are fighting the same good fight.

We, the people, against all odds, will be the beacon of light that will never extinguish.  My thoughts are with you all, be safe.

For those of you who would like to learn more about the impetus of the protests and some good international resources for your latest news:

Vox.com: Hong Kong’s unprecedented protests and police crackdown, explained

BBC: Things that can only happen in a Hong Kong Protest

South China Morning Post: Top 10 Highlights of Occupy Central So Far

National Post: More images and videos from the movement

Is it Fall Magic? No, it’s Apple Saucery!

This year, my husband and I finally got our act together, managed to organize an Adirondacks Fall camping trip (more on that later) and squeeze in our first apple picking experience!

Ok, so apple picking is actually quite a bit of work and is not like the calico skirt, birds chirping, pretty basket experience that I had envisioned, but it’s totally worth it!  Not only are the apples crispier and sweeter than our farmers market apples, it gave us a healthy appreciation for how hard it is to actually pick (let alone grow) the perfect apple. Here’s a quick shout out to Hicks Orchard, which despite my Manhattan food snobbery, does have the best Cinnamon Sugar Apple Cider Donuts…

To reward our hard work and as a continuation of my husband’s birthday week celebration, I decided to try my hand at making apple sauce!

Branching Owl's Homemade Apple Sauce

Branching Owl’s Homemade Sugarless Apple Sauce

I’ve never done it before, but making apple sauce like a boss isn’t as hard as it might seem. First of all, upgrade your mom’s apple corer with this, it is worth the $10, second, making apple sauce really does involve boiling the crap out of some apples.

Ingredients (Yields 12 – 15 servings, or 1 serving for my husband)

- 15 Apples

- 2 1/2 cups of water

- Juice of 1 Lemon

- 2 Tsps of Cinnamon

- 1 Pinch of Nutmeg

- 1 Pinch of Salt

Directions:

- Wash and core all your apples, cut them into chunks. We kept the skin on, since that’s where the flavah lives!

- Put apple chunks, water, lemon juice, cinnamon, nutmeg and salt in a big stock pot

- Bring the water the boil, the lower to a boiling simmer. Stir frequently and cook for 20 – 30 minutes, until the apples are mushy (i.e. boil the crap out of the apples)

- You can use a potato masher, or an immersion blender to smooth out the consistency

Here’s the result: The Homemade Apple Saucery Tower of Power:

Homemade Apple Sauce Tower of Power

Homemade Apple Sauce Tower of Power

Apples from Hicks Orchard

Honeycrisp Apples from Hicks Orchard

Edit: As a demonstration of his gratitude, my husband contributed this helpful reference image:

apple saucery - duh

apple saucery – duh

Be Cool. Freeze your Trash!

Ok, by trash, I really mean all the food scraps from cooking!  A few years ago, after watching “Dirt! The Movie“, I was inspired to start composting.  In a space-challenged city apartment, having a worm bin is out of the question, but that didn’t stop me.  I went on to discover the awesome GrowNYC community compost program and never turned back.

I can’t say that I was there for the beginnings of the program, but “back in the day” (lol), this program was only available in the Union Square Green Market.  Every 2 weekends, I would lug pounds of compost for the 45 minute journey downtown. It sucked, but I did it.

The program has since expanded and I was so thrilled when community compost arrived right outside our doorstep on the Upper West Side 2 years ago!

Urban Composter

Reasons why you should compost:

  • Less stinky trash = you don’t have to take your trash out as often. WOOT!
  • Say goodbye to the Mickeys in your neighborhood by taking their food source away. YAAAS!
  • Community compost makes it SO EASY (& all the cool kids do it)! Instructions below.
  • It reduces our waste stream, provides great nutrition to the Earth, AND can be used to produce renewable energy. SAY WHAT?!?!

 

Instructions on How to become a Cool Urban Composter:

Step 1: Read up on the rules and locations near you 

Step 2: Decide on the container you want to use for composting! You can go for something fancy, OR we just use an air tight jar. Other ideas include, an old plastic bag, empty yogurt container etc. etc.

Step 3: Collect your food scraps in the container. Freeze it when the container’s full!

Step 4: Drop off your scraps at the Community Compost

Rinse and repeat. You’re now an URBAN COMPOSTER. BOOM!

Smokin’ Chipotle Corn Soup

Oh my cob!  I was at the farmer’s market this past weekend and was devastated by the dwindling supply of plump corn.  Folks, corn season is quickly coming to an end (and dare I say… so is summer?), gahhhhh! Naturally, we need to celebrate this quintessential summer treat and this summer’s bounty with another soup recipe (duh).

CHOW’s Chipotle Corn Soup recipe brings in just the right amount of spice and smokiness to highlight the sweetness of the star ingredient. I served this with a simple tomato, cucumber salad with sliced grilled chicken. UM UM UMMM!

Chipotle Corn Soup with Grilled Chicken Salad

Chipotle Corn Soup with Grilled Chicken Salad

I took out the scallions in this recipe so I can use leftover avocados to garnish the dish.  I regretted that decision.  The creaminess and taste of the avocado was lost in the soup.  So I’m posting the original recipes here with scallions, with notes and modifications. Lastly, straining the mixture made for a super silky soup, but hubby likes the grittiness of the corn puree, so we left his bowl unstrained and it was still tasty!

INGREDIENTS

- 8 ears white or yellow corn, shucked <I used 5 big ears of bi-color corn>

- 2 tablespoons unsalted butter (1/4 stick)

- 1 teaspoon minced chipotles in adobo sauce

- 2 teaspoons kosher salt

- Freshly ground black pepper

- 6 scallions, thinly sliced (white and light green parts only)

- 1 1/2 cups whole milk

- 1 1/2 cups water

INSTRUCTIONS:
- Remove the corn kernels from the cobs.
- Melt the butter in a large saucepan over medium heat until foaming. Add the chipotles, 1/2 teaspoon of the salt, a pinch of black pepper, and about two-thirds of the scallions. (Set aside the remaining scallions to use as a garnish.) Cook, stirring occasionally, until the onions have softened, about 3 minutes.
- Add the corn kernels, remaining 1 1/2 teaspoons salt, milk, and water and stir to combine. Increase the heat to medium high and bring the mixture to a gentle boil. Reduce the heat to low and simmer until the flavors have melded and the corn kernels are crisp yet tender (not mushy), about 15 minutes.
- <Skip this step if you like the grittiness of corn> Set a fine-mesh strainer over a large, heatproof bowl. Using an immersion blender, purée the soup until smooth. Pour the blended soup through the strainer, pressing on the solids with a rubber spatula; discard the solids.
- Stir in the reserved 1/2 cup corn kernels. Season with salt and pepper as needed. If serving chilled, refrigerate the soup until cold, at least 3 hours. Garnish with the remaining scallions and serve.

Holy Crab! … and Avocado Soup

First of all, SO SORRY for my laziness over the past 9 months. Rest assured I have been cooking and feeding my now hubby, but wedding planning over the past few months really took a toll.  Hopefully, I will get to write about that journey one day, but now that the wedding is over… let’s get cookin again!

After 2 weeks of the summer’s delicious sweet corn and grilled chicken, the law of diminishing returns has set in.  To rescue us from the summer food doldrums, I browsed through the list of saved recipes I’d intended to try over the years but ended up collecting cyber dust.

The Crab & Avocado soup (easier than it sounds) is exactly what I needed to maintain my “good wife” status! This DELICIOUS cold summer soup packed with all the goodness from avocados and sweet crab meat served with some sourdough bread is the perfect light summer dinner.

Crab & Avocado Soup

Crab & Avocado Soup

I modified this Epicurious recipe to make it a bit soupier and doubled the amount of crab (hey, why not) so I can serve this as a main.  Also, if you don’t already have an immersion blender, get it, it’s da bomb!!

Yields 2 Main Servings

Ingredients

  • 1 cup lump crab meat (I used back fin crab meat due to cost)
  • 1 celery stalk, finely diced
  • 1/2 tablespoon dried parsley
  • 2 teaspoons finely grated lemon zest
  • 2 avocados
  • 1 1/2 to 2 cups vegetable stock
  • 2 tablespoons crème fraîche
  • 1 tablespoon fresh lime juice
  • 1 teaspoon kosher salt

Preparation

- Mix crabmeat, celery, dried parsley, and lemon zest in a bowl.  Cover and chill crab salad.

- Cube and pit avocados; scoop flesh into a large mixing bowl. Add vegetable stock, crème fraîche, lime juice, kosher salt, and 1 1/4 cups water. Purée with immersion blender until smooth. Season soup to taste with salt and pepper; chill.

- Divide soup amongst 2 bowls.  Spoon crab salad into center of each bowl.