"Delicious!" (Plus a recipe for Apple-Cranberry Bread) #savethanksgiving

I have always loved tart flavors.  My parents love to tell a story of me, at a very young age (young enough to still be in a high chair), sucking on lemons, grimacing horribly and then eagerly asking for "MORE!"   I still love citrus, especially lemons and grapefruit.  I add a squirt of lemon juice or a dash of lemon zest to any dish that will accommodate it.  I love a vinaigrette that makes your lips pucker.    So it shouldn't come as a surprise that I am crazy about cranberries.  I buy them all fall and freeze them for use throughout the year because I just can't get enough of them when they are in stores in November and December. 

I can't remember exactly when I had my first cranberry bread but it had to be when I was about seven or eight years old.  I remember this taking place in our "old" house and we moved just before Thanksgiving the year I was nine.  My mother and I had read a book where part of the story included baking cranberry bread and the book included the recipe (I wish I could remember the title of the book!).  I begged her to make the bread for Thanksgiving that year and, being the awesome mom that she is and was, she made it of course.  I distinctly remember it including orange juice because I was blown away at the idea of baking! with orange juice!  Every since that Thanksgiving our family dinner has included cranberry bread.  Now that my parents live in Florida Thanksgiving definitely has a different feel to it - hello we eat in shorts with the air conditioning on - but a cranberry bread is always part of the meal.

In developing this recipe I wanted to keep the feel of that long-lost recipe but also wanted to boost the flavor a bit.  My favorite banana bread in the world is by Dorie Greenspan and that is the inspiration for this recipe.  Her banana cake (as she calls it) is extremely moist and quite sweet.  I figured the sweetness would play nicely against the flavor of unsweetened fresh (or frozen) cranberries.  Homemade unsweetened applesauce subs for for the mashed bananas and the flavor is enhanced by the addition of cinnamon and ground ginger.  This recipe is extremely moist from the addition of sour cream so rather than adding liquid in the form of orange juice I added the zest of a good-sized orange.  My tasting panel (aka my daughter) declared the bread "delicious."  I hope you do, too.

Apple-Cranberry Bread (Cake?)
Yields 1 Bundt Cake or 2 standard loaves (recipe can be cut in half)
Adapted from Baking: From My Home to Yours by Dorie Greenspan

Ingredients:

• 3 cups all purpose flour
• 2  tsp baking soda
• 1/2 tsp salt
• 1/2  tsp cinnamon 
• 1/4 tsp ground ginger
• 8 oz unsalted butter at room temperature (2 sticks)
• 2 cups sugar
• 2 tsp vanilla
• 2 large eggs at room temperature
• 1 1/2 cups unsweetened applesauce (preferably homemade but store-bought is fine)
• Zest of 1 orange
• 1 cup plain yogurt or sour cream (Greek-style is preferable if you opt for yogurt)
• 1 12 oz bag fresh or frozen cranberries, coarsely chopped (not dried) 
• 1 TBS flour

Preparation:

1. Center a rack in the oven and preheat it to 350˚.
2. Generously grease a 12 cup Bundt pan or two standard loaf pans (I have used three mini-pans in place of a standard loaf pan as well - great for gifts!)
3. Combine the flour, baking soda, salt, cinnamon and ginger in a bowl and whisk to combine.  Set aside.
4. Using either a standing mixer with the paddle attachment or a hand mixer on medium speed, beat the butter until it is creamy.  
5. Add in the sugar and continue beating until light and fluffy, about 2 minutes.
6. Scrape down the sides of the bowl and beat in the vanilla.  Add the eggs in one at a time taking care to incorporate each egg fully.
7. Decrease the speed of your mixer and beat in the applesauce.  Add in the orange zest.  Don't worry if the mixture looks curdled at this point - it will come together when the dry ingredients are added!
8. Add in the dry ingredients alternating with the yogurt or sour cream in two batches and mix to combine between each addition. 
9. Toss the cranberries with about 1 TBS of flour to coat evenly (this will keep them from sinking to the bottom of the bread).  Mix in the cranberries by hand to distribute evenly.
10. Scrape the batter into the pan and smooth the top.
11. If using a Bundt pan it should take about 65-70 minutes to bake.  If using standard loaf pans baking time will be reduced to about 50-55 minutes (The mini-loaves take about 40).  If the bread is browning too quickly during cooking you can cover it, lightly, with some foil.  You'll know they are done when a toothpick inserted into the center comes out clean or when you press on the top it bounces back leaving no indentation.
12. Allow the bread to cool in the pan for about 15 minutes before removing.  Allow to cool completely on a rack before slicing. This recipe actually tastes better the next day (just wrap the bread tightly for storing).

"Delicious!"

A Confession (Plus a Recipe for Roasted Cauliflower with Cumin, Yogurt and Pomegranate) #savethanksgiving

I have a confession to make. It's a little embarrassing.  Some might say it's downright un-American.  But for you guys I'm willing to come clean (takes a deep breath):

I'm one of those people who prefer the side dishes on Thanksgiving.  Left to my own devices I would skip the turkey altogether.

(Hangs head in shame).  I know, I know.  I'm sure my family and guests would revolt so I make a turkey every year - a damn good turkey I should add (dry brine, herb butter, 2 kinds of dressing [not stuffing] and an herb-kissed turkey-based gravy - posts on this forthcoming!).  But the few years I was a vegetarian (11 to be exact) I didn't even miss the turkey on Thanksgiving at all *gasp*.  Plus, if we're going to be historically accurate, it is more likely that the Pilgrims and Native Americans ate lobster or venison than turkey but let's not quibble, OK?

I realize that the center-piece of most Thanksgiving tables is a turkey and I will give the bird its due at some point (see above).  In fact I have taken a pledge to Respect the Bird.  Join me and others who love Thanksgiving in an effort to savor the fall and give Thanksgiving its due before moving on to the craziness of the winter holiday season.  You can follow them on twitter and on Facebook.

But right here, in this little post, I want to to focus on a side dish.  This is a recipe you can use all year long - not just on one day of the year and, while it is my goal to #savethanksgiving,  my ultimate goal is to get everyone cooking a little more  (you know - the whole Everyone Into the Kitchen thing).

As the darker days of fall settle upon us, come dinner-time, I find myself preheating the oven and then digging around the refrigerator for something to roast.  Combined with a little oil, some salt and maybe some herbs or spices, vegetables and meats are transformed by the proper application of dry heat.  As an added bonus roasting doesn't usually involve a lot of advanced preparation, is simple to do and often results is pretty easy clean-up.  

The beautiful, sturdy vegetables of fall lend themselves so well to roasting.  One such vegetable is the often maligned cauliflower.  People are used to eating cauliflower as an overcooked part of a steamed or boiled vegetable medley and I can see why it isn't appealing to many that way.  But once you have eaten roasted cauliflower you'll never look at it the same way again.

Gone is the strange mealy, bumpy texture and lack of flavor.  In its place you will find a subtly sweet, crunchy yet supple vegetable with a complex almost nutty taste.  I have made simple roasted cauliflower for children who claim they "HATE it" and it's "yucky."  But toss it with some oil and a little salt, pop it into a 425˚ oven and call it "popcorn cauliflower" and you've got a hit on your hands.  Combine it with some spices, yogurt and herbs and it is transformed into a sophisticated holiday table worthy side dish or, dare I say, main dish for vegetarians.

Roasted Cauliflower with Cumin, Yogurt and Pomegranate 
Serves 4 as a side-dish
Adapted from Cook This Now by Melissa Clark

Ingredients:
1 large head cauliflower, cut into bite-size florets (yes the one in that picture is purple - I'm a sucker for interesting vegetables)
1-2 TBS olive oil
1 tsp whole cumin seeds
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/3 cup plain yogurt (I recommend Greek-style)
pinch of salt
2 tsp chopped fresh parsley or mint leaves (or a combination of the two)
2-3 TBS pomegranate seeds (optional)

Preparation:

1. Preheat the oven to 425˚F.
2. Toss the cauliflower with the olive oil, cumin seeds, salt and pepper.  I do this right on the baking sheet - no need to dirty a bowl!
3. Spread the cauliflower mixture out on a baking sheet leaving room between the pieces for air to circulate and prevent the cauliflower from steaming.
4. Roast, tossing the pan from time to time, for about 25 minutes.  You want the cauliflower to be golden brown.  In this case I used purple cauliflower and it is a little harder to see.  Some pieces will be crunchier than others based on the size.  This makes for a nice variation in texture in the dish.
5. Remove the cauliflower from the oven and transfer to a serving bowl.
6. Combine the yogurt with a pinch of salt and drizzle over the cauliflower.  Top with chopped parsley or mint and pomegranate seeds.

#savethanksgiving (Plus a Recipe for Butternut Squash Soup)

I am on a one-woman mission to save Thanksgiving.  (#savethanksgiving) Over the years I've noticed that Christmas seems to come earlier and earlier.  I'm pretty sure things hit an all-time low this year when I saw tinsel in a local Duane Reade drug store on October 5th(!!).  

Before you get the wrong idea you should know this about me:  I am, quite possibly, the biggest "Christmas-loving Jew"™ you will *ever* meet.  Ask anyone who knows me.  I deck the halls. I am jolly. I don gay apparel.  I make cookies.  I listen to music.  I have a TREE (well I am married to someone who isn't Jewish but I am so very happy for the excuse to have a tree!).  And, mom, before you freak out, Chanukah always gets equal treatment around these parts.

But Thanksgiving has always been and will always be my favorite holiday.  Long before I discovered my love of food and cooking I adored Thanksgiving.  I mean, really, what's not to love? It's a holiday that is solely dedicated to the art of eating.  I have fond childhood memories of watching the Thanksgiving Day Parade in my pajamas while delicious smells wafted through the house.  And, although I have since discovered more complex and ingredient-laden recipes, I still make my mother's cranberry sauce because without it it's just not Thanksgiving. 

In my one-woman effort to #savethanksgiving, I am going to use the month of November to post some seasonal recipes that will hopefully make it onto your Thanksgiving table.   This first one is a crowd pleaser which can me made a few days ahead and is a great start to any meal or a meal in itself paired with some crusty bread and a green salad on a cool fall evening.

Butternut Squash and Apple Soup with Coconut Milk
Yields approximately 3 quarts

Ingredients:
2 TBS oil (canola, olive, grapeseed - whatever you prefer)
1 1/2 cup of diced onion (about 1 large onion or 2 medium onions)
2-3 cloves of garlic, chopped
1 1 /2" piece of ginger, peeled and chopped
1/4-1/2 tsp ras el hanout (or whatever spice you choose to add - curry would work well as would cinnamon but I would add more cinnamon as both ras el hanout and curry have more spicy kick.  I buy ras el hanout at Fairway in NYC but you can order it from a variety of sources )
3 cups chicken or vegetable stock
2 medium butternut squash, peeled and diced with the seeds reserved
4 medium apples, peeled, cored and diced salt and pepper to taste
1 cup of low-fat coconut milk

Prepration:

1. Heat the oil over medium-high heat in a pot that can hold all of the ingredients.
2. Add in the onions and saute 2-3 minutes until they are just translucent.
3. Add in the garlic and ginger and saute for about a minute until they are fragrant.
4. Add in the ras el hanout or spice of your choice and stir to coat the vegetables with it and saute another minute more.
5. Slowly pour in the stock and bring the mixture to a boil.  Season with salt and pepper.
6. Add in the apples and squash and allow the mixture to return to a boil.  
7. Cover and reduce the heat so the soup is simmerig gently.
8. Allow the soup to cook for about 45 minutes until the squash is softened.  Don't worry that the apples will cook at a faster speed.
9. Working in batches puree the soup in a blender with the coconut milk.  
10. Return the soup tyo the pot to gently reheat.  Taste and adjust seasoning to you liking.  
11. Serve, garnished with the roasted seeds (if you'd like).

For roasted squash seed garnish:

1. Preheat your oven to 350˚F.  
2. Separate the seeds from the stringy squash innards (I find a colander and running water work best).
3. Dry the seeds and toss with a little olive oil and salt.
4. Spread in a single layer on a baking sheet (I line it with parchment paper to prevent sticking).
5. Place in the oven and bake for 15 minutes until lightly browned and crunchy.  Check them every few minutes and shake the pan to ensure even browning.  They may take more or less time depending on their freshness, water content, your oven, etc.  Just don't let them burn!
6. The seeds will keep well in an air-tight container.

Bragging Rights (and a recipe for Chicken Soup with Matzo Balls)

I rarely brag about my cooking.  People compliment me all the time and I appreciate it.  But for me cooking is less about accolades and more about sharing and nurturing (see here for more on that).  I'm genuinely happy when someone enjoys something I have prepared and I truly love sitting down to a home-cooked meal with people I care about deeply.  But, if I'm being really honest, I have to say that I make really good chicken soup. 

Really.  Good.  Chicken.  Soup.

Asked to bring it to dinner chicken soup.

Rarely have any leftovers chicken soup.

Yet I only tend to make it on Jewish holidays.  I don't know why or how this evolved because not only is chicken soup unbelievably simple to prepare, it's relatively inexpensive to make and freezes well.  Moreover it's pretty much universally loved.  In the spirit of the Jewish New Year (Happy 5772 to you who celebrate) I resolve to make chicken soup more often.

Since I'm being honest here I also have to confess:  many people have asked me for my recipe and I have shared it (but with a few sins of omission).  So, in the interest of getting people to try to make homemade soup, I'm willing to share the unabridged recipe here for the first time. 

The keys to this recipe are sweet and flavorful root vegetables, leeks in addition to onions, a bit of an Asian twist (ginger), good quality dark meat chicken and time. 

Don't be tempted to skimp on cooking time.  A full 3 1/2 hours will develop a golden soup with rich sweet flavor.  Bragging rights included.

Chicken Soup and Matzo Balls

Yields about 3 quarts of soup and 18 matzo balls

For the Soup

Ingredients:
3 leeks, white and green parts rinsed and roughly chopped
2 small-medium onions, peeled and quartered
4 or 5 average sized carrots, washed and coarsely chopped
4 -5 stalks celery, washed and coarsely chopped
2 parsnips, washed and coarsely chopped
2 small turnips, washed and quartered
3-4 large garlic cloves, peeled and smashed
3" piece of ginger, peeled
4 lbs organic, free range chicken with skin and bones (I prefer to use only dark meat as I find it more flavorful but I defer to your personal preferences)
1 bunch fresh dill
A few sprigs fresh parsley
12 cups water (enough to cover everything and then some)
Salt and pepper to taste (after cooking)
2-3 carrots sliced into thin rounds (for serving)
A few extra sprigs of dill, fronds separated (for serving)

Preparation:

1. Combine everything in a large stock pot.  
2. Bring to a boil.  Reduce to a strong simmer (you want some, but not many, bubbles breaking the surface) and cover. 
3. Allow to cook for 3 1/2 hours.  
4. Allow to cool.  Strain out all of the solids (read: everything).  Be sure to press on the vegetables, etc. to get every last bit of soup and flavor our.  Reserve the chicken if you'd like.  I find it isn't very flavorful but some people like to add it back into the soup.  Sometimes I make chicken salad with it.  
5. It's best it you can refrigerate the soup long enough for any fat to solidify at the top (it can easily be scraped off this way and reserved for the matzoh balls).  I generally cool it overnight and serve the soup the next day.  Soup is always better the second day.
6. To serve, add in the carrot rounds and matzo balls.  Reheat over medium heat and season with salt and pepper.  Ladle gently into bowls (the matzo balls are fragile) and top with a few dill fronds.

For the Matzo Balls*

Ingredients:
8 large eggs, separated (whites beaten to stiff peaks and set aside)
1/2 cup vegetable oil (or chicken fat if you have any from the soup)
1/2 cup seltzer (bubbly not flat)
2 tsp salt (to taste)
Pinch or 2 of freshly ground black pepper
1 TBS  finely chopped fresh parsley
1 TBS  finely chopped fresh dill
2 c matzo meal

Preparation:

1. Combine egg yolks, oil, seltzer, salt, pepper and herbs in a bowl and stir well. 
2. Add in matzo meal and stir to combine thoroughly.  
3. Gently fold in the egg whites, taking care NOT to deflate them.  
4. Refrigerate for 30 minutes.
5. Bring 2 large pots of well-salted water to a boil (you want room for the matzo balls to expand and move around).
6. Handling the mixture as little as possible (using two spoons or a 1 1/2 TBS ice cream scoop) form the mixture into balls that are about 1" in diameter.  This is key - manhandling will RUIN the consistency.  Don't worry if they are a little ragged-looking - you will be rewarded with fluffy matzo ball goodness.
7. Drop them into the boiling water (half in each pot).
8. Once all of the matzo balls have been placed into the water lower the heat to low and cover.  Allow the matzo balls to simmer for 35-40 minutes until done.  
9. Remove with a slotted spoon and allow to cool if not serving immediately.  
10. Store in an airtight container overnight and reheat with the soup as directed above. 

*A note on matzo balls:  There are two schools of thought on matzo balls:  dense and fluffy.  I am firmly in the fluffy camp.  I like when the matzo balls barely hold together and just float atop the golden pool of the soup.  Even better  I love the little pieces that break off and are left in the bottom of the bowl to be slurped up in one last bite in a most un-ladylike fashion.  So if you're looking for something more dense and golf-ball like you're outta luck here.

Getting Back Into the Groove (And a Recipe for Peach Butter)

Having recently returned from vacation it has taken me a while to get my cooking mojo back.  It was easy to cook on vacation - there was a barbecue.  Simple meals, minimal cleanup.  Now that I've gotten back into the groove I have been cooking up a storm.  But, upon returning home to an empty fridge and a despondently bare pantry, I may have overdone it with the food shopping...

As I've written here previously, I hate to waste food.  In the time it took me to get back onto the cooking wagon I had accumulated a large amount of peaches.  Between my CSA and an accidental double order on Fresh Direct I found myself with over 4 lbs of nearing-the-point-of-no-return peaches in my refrigerator.  Fortunately one of the blogs I love recently had a recipe for peach butter.  Peach butter?  I've made butter before but I've never made peach butter before.  So I figured, why not?

This recipe is completely inspired by the one found on smitten kitchen. I added in ginger and substituted lime juice for lemon.  I also used considerably less water because the first time I made this according to the original recipe I found it too thin for my taste.   There is also less sugar in this second batch because I wanted the flavor of the peaches to shine.

This is delicious on its own right off the spoon (so I've heard...).  It also makes a nice addition to plain yogurt for breakfast, a topping for ice cream, a spread on toast or an accompaniment to pork.

Peach Butter with Ginger and Lime
Yields about 4 cups

Ingredients:
4 lbs peaches
1/4 cup water
1" piece of ginger, chopped
1 cup sugar (or less if you prefer)
Juice of 1 lime

Preparation:

• To peel the peaches:  make a small "x" in the bottom of each peach and drop them into boiling water for about a minute.  Remove quickly to a bowl filled with ice water.  After another minute you should be able to slip the fruit right out of the peels.
• Remove the pits and chop the peaches into 1" pieces. 
• Combine with the water and ginger and bring to a boil over medium high heat.
• Reduce to a simmer and allow the peaches to cook until they have softened - about 30-40 minutes.
• Transfer the peaches and any accumulated juices to a blender and puree (do this in batches).
• Return the peach puree to the pot, add in the sugar and lime juice and stir to  start dissolving the sugar.  
• Bring the mixture to a boil and reduce to a brisk simmer (you want bubbles to be breaking the surface) and allow the mixture to thicken considerably (it will reduce by about 1/3).  This can take anywhere from 45-90 minutes depending on how much moisture there was in your peaches.
• At this point you can simply transfer the butter to jars and allow it to cool.  It will keep in the refrigerator this way for about 2 weeks.  Once it is cooled you can also transfer it to freezer safe containers and freeze the butter.  It will last for months in the freezer and allow you to savor the taste of summer peaches in say, February, when summer seems but a distant memory.
• Or, if you choose, you can opt to can the butter and it will keep for a considerably longer amount of time.  For canning instructions please see here.  I'm lazy and just do the refrigerator method.  

For Ch*** - A Recipe for Simple Chicken Kabobs

It all started with a Facebook status update (identifying features have been omitted to protect the innocent): 

We're all busier than ever these days.  Work.  Kids.  School.  Divorce.  Life.  Marriage.  Aging parents.  Bills.  Social media.  Project Runway (well maybe that's just me).  The person who wrote this is a divorced, working, parent of two young children and the exchange really got me thinking.

Now, don't get me wrong - I was in no way judging anyone.  My philosophy when it comes to food is everything in moderation.  We eat plenty of things in our home that aren't exactly the healthiest.  I just worry that we've all come to rely on convenience foods because we've been fooled into thinking they are an easy alternative to cooking every night.  But when you measure the consequences of reliance on such foods (childhood obesity, increases in Type 2 Diabetes, rising BMIs, and so on), are they really "easier?"

Coincidentally it was recently revealed that  28% of Americans admit that they don't know how to cook.   I firmly believe that armed with the right information and a decently stocked pantry cooking at home can be just as easy as these so-called convenience foods.  If you can read and you can count you can cook.  I promise.   And I also promise that the feeling of satisfaction you get from watching someone eat something you made with your own two hands makes up for any parts that might not initially seem so "easy."

Easy Weeknight Chicken Kabobs 
Yields 6-8 servings

These kabobs are a big hit with kids (who doesn't love food on a stick?).  I usually throw together the marinade the night before I plan on making these so once dinner time rolls around all that's left is the cooking.  I usually serve these with mini whole-wheat pitas, store bought tzatziki and a green salad with feta and olives.

Ingredients:
1/4 c olive oil
Juice and zest of 1 lemon
1/2 tsp dried oregano
1 clove of garlic, smashed
salt and pepper to taste
3 lbs thick boneless chicken breast cut into 2" chunks

Preparation:

1. Combine the olive oil, lemon juice and zest, oregano, garlic and salt and pepper in a large bowl.  Mix well.
2. Add in the chicken and be sure to coat well with the marinade.  Cover and marinate for at least 4 hours and up to 24 hours in the refrigerator.
3. Preheat a grill or broiler (if necessary).
4. Thread the meat onto skewers leaving a little space between the pieces to allow air to circulate (if using wooden skewers soak them in water for a while before so they don't burn).  You can also alternate the chicken with vegetables if you'd like.  Some to consider: onion, mushrooms, peppers, zucchini, eggplant.
5. Grill or broil the skewers, turning a few times throughout the cooking process, until they are cooked through (about 12-18 minutes depending on the heat of your grill or broiler).

Why Do We Cook? (Plus a recipe for Chinese Tea Eggs)

This summer was long.   The days were hot and filled with activity.  There were highs and lows in both life and temperature.  100+ degrees outside.  Gorgeous mornings for running along the Hudson.  Hurricanes.  Rainbows.  Hail.  My daughter gained a sense of confidence when it comes to sports (something I've yet to manage).  We spent time with friends filled with food and fun. We were lucky to be able to spend another vacation on the Cape. 

But the lowest of the lows came when my father had a health scare which sent him to the hospital and me on the next plane out of town to play my least favorite recurring role:  The Daughter From New York (TDFNY).  Medical professionals in Florida who deal with patients of a certain age dread TDFNY.  She sweeps in (generally wearing all black).  She takes control.  She demands attention.  She asks pointed questions.  She challenges.  She subtly provokes.   In other words, TDFNY gets shit done.  Luckily this was just a temporary hospital stay and my father was home within 48 hours.  I got the chance to spend some quality time alone with my parents without the associated responsibilities of a husband and a daughter.  Refreshing lemonade out of what could have been some extremely sour lemons.  

So what did I do?  I cooked.  And cooked.  And then I cooked some more.  Watermelon and cucumber salad with feta, mint and lime.  Grandma's brisket with homemade mashed potatoes.  Bite sized chocolate chip cookies.  Biscotti with toffee and chocolate.  Fluffy omelets.  Homemade hot fudge sauce for ice cream.  Baked ziti with garlic bread.  I can't fix what ails my father.  I can't make it better for him or my mother.  I can't be there every day.  And I agonize over what I can't do.  But while I am there I can make sure they are nourished by my food and my love. 

Ever since that trip I've been thinking a lot about why we cook.  There are the obvious reasons:  we need to eat; it's healthier and less expensive than dining out, etc.  But for those of us who love to cook it goes much deeper.  For me I can show someone how much I love them by cooking their favorite dish.  I can make their day a little brighter with a small treat.  I can make them feel taken care of and tended to for even just a little while.   And it's also a little selfish.  I relish nothing more than seeing someone enjoy something I've made for them.  Everybody wins.

This past weekend a dear old friend and her mother came to visit me.  They were in town to mark the 10th Anniversary of the 9/11 attacks.  On that day they lost a firefighter brother and son when the South Tower collapsed.   Their resilience amazes me.  And while I couldn't take away their pain, the sense of loss and their sadness there was something I could do:  I could open my home to them.

 And cook.

My Mother-In-Law's Tea Eggs
Yield - 1 dozen

My mother-in-law is an amazing Chinese cook.  Born in China and raised both there and in Taiwan before coming to the United States in her 20s she has a mind-boggling command of Asian technique.  These eggs were a favorite in my husband's home when he was growing up.  I don't recall the first time I ate them but I do remember my sense of awe at how 3 simple ingredients could transform a hard-boiled egg into something so resplendent.  

Ingredients:

1 dozen eggs, rinsed

Enough water to cover the eggs in a heavy bottomed pot

2-3 tea bags (plain old black tea will do - I prefer loose leaf teas and usually use oolong)

3 star anise

1 cup soy sauce

Preparation:

1. Place the eggs in a heavy bottomed pan and cover with cold water by an inch.
2. Bring the water to a boil.
3. Cover the pot and remove from the heat.  Allow the eggs to sit in the covered pot of hot water for 8 minutes.
4. Remove the eggs from the pot and set aside.  Measure out about 1 cup of the hot water and discard.
5. Add in the teabags, the star anise and the soy sauce.  Allow the mixture to steep.
6. Carefully roll the eggs to crack the shells all over but do NOT peel them.
7. Return the eggs to the water/tea/anise/soy mixture and allow the eggs to steep in the mixture for 30 minutes while it cools.
8. Refrigerate for at least 24 hours.
9. When you are ready to eat an egg simply remove it from the liquid and peel it.   You will delight in the gorgeous marbling that has taken place.

 
The eggs will keep for about a week in the refrigerator.