Iyow - in your own words

As a frequent Muni rider, I must say that sometimes I’m bored by my iPod. Yes, I love music, but how many times can I listen to my “38 AM” playlist? So, I was excited to finally give the podcast a go. Yes, I’m a little late to the scene (at least for San Francisco), but I am now a fan.

If you are unfamiliar with podcasts, I like to think of them as radio programs that are ready when you are (but, basically, they are media files). Many podcasts are weekly radio shows (like NPR’s popular Fresh Air) that are syndicated on the internet. Thus far, I have used the iTunes Store to download them for FREE (yea!) to my iPod. You also have the option to subcribe to many of these podcasts – iTunes will automatically download them to your computer when they are available.

Since I am obsessed with food and cooking, I did a quick search for podcasts on Chowhound. Then, I did a quick search on iTunes under Podcasts. This is just the beginning in my podcast listening, but Good Food on KCRW has already set the standard. This fantastic show was even included in Saveur’s recent Top 100 issue as the “Dishiest Radio Program”.

Until I’m able to upgrade to video (and, thus, the vodcast), the podcast is my latest adventure. If you’ve never tried it, give it a go. There are many, many topics to choose from. In fact, it’s a bit overwhelming.

If you have a favorite podcast you’d like to share, please post a comment. Thanks!

Can a recipe change the way you feel about a vegetable? This one did. I’ve had a long-standing aversion to broccoli which has been praised as a super food. Fortunately, I can now consume all the health benefits of broccoli since I discovered this delectable dish. It’s great because the prep is fast and the ingredients convenient. I normally have eggs and some type of cheese on-hand in the fridge, as well as broccoli in the freezer. I also love the individual serving size. Serve this for breakfast, lunch or dinner (very French).

I found the original recipe in one of my favorite cooking magazines, Everyday Food (see note *). However, instead of cheddar, I recommend using gruyère. Don’t get me wrong – I love cheddar. But I happened to have some leftover gruyère in the fridge one day, and it took this dish to a whole new level.

Makes four 8-ounce individual servings or one 9-inch pie serving

Butter, for ramekins

1 Package (10 oz) frozen Broccoli Florets
6 Large Eggs
1/2 Cup Half-and-Half
3/4 Cup (3 oz) shredded Gruyère Cheese
1/8 Teaspoon ground Nutmeg
Coarse Salt
Ground Pepper

I’m not vegan (or even vegetarian), but I love this quick, healthy recipe for a super, quick supper. And so does my meatetarian husband Vince! So give it a try on a warm summer evening (or even a foggy San Francisco one).

I found the original recipe in Vegetarian Times, but I have made three modifications/suggestions:

1. I prefer to use Soba noodles. I think the Soba Noodles from Eden are delicious.

2. I do not recommend cooking the grated carrots. They are great raw! Just toss them in at the end.

3. I like salt. Maybe it’s my Japanese genes, but I think this recipe tastes better with half regular soy sauce and half low-sodium soy sauce.

Dressing:
1/8 Cup Soy Sauce
1/8 Cup Low-sodium Soy Sauce
2 Tablespoons Rice Vinegar
2 Tablespoons toasted Sesame Oil
2 Tablespoons Water

Noodles:
8 Ounce package of Soba Noodles
1 1/2 Cups frozen, shelled Edamame (If you want, you could even use fresh soy beans. But these are more economical.)
2 Cups grated Carrots
1 Small bunch Watercress (6 oz), coarsely chopped
1/2 Cup Green Onions, chopped
2 Tablespoons toasted Sesame Seeds* (See Sachie’s Cooking Tips)

You can substitute cous cous for the Quinoa if you are in more of a pasta kinda mood, or Barley if you are feeling extraordinarily health-conscious.

Please note that these measurements are guidelines only – you may want to adjust the ratios to suit your own taste.

2 cups cooked Quinoa or Cous Cous
3 ounces Feta Cheese, crumbled
About 15 Kalamata Olives, pitted
2 medium sized Tomatoes (heirlooms work great) or a bunch of Cherry Tomatoes, halved
Bunch of Asparagus (optional)

My favorite Thai resturant makes a pumpkin curry that is orgasmic, but they refuse to deliver and are across town. After playing around a bit, I found this in one of Nigella Lawson’s cookbooks and modified it a little.

You might notice that very few measurements are provided in this recipe. This supports my philosophy that measuring things is too much trouble. The added benefit is that one doesn’t have to wash the measuring cup. Less dishes = more quality eating time.

Pumpkin Curry

• One can of Coconut Milk
• One can of Pumpkin (optional)
• One tablespoon of Green Curry paste – I like the Thai Spices brand (I’ve experimented with making my own, using lemongrass, lime leaves, curry powder, garlic, chili, all to taste – but I like this better)
• About two cups fresh Pumpkin, cut into chunks. I often substitute cut-up butternut squash, which is easier to get and also easier to prepare.
• Tofu, cut into chunks, or Shrimp, or both.

Zucchini and Blue Cheese soup sounds like the most disgusting idea ever, at least it did to me. But in reality it is heavenly. This one was inspired by the SF Soup Company by my office, it was suprisingly easy to recreate.

Zucchini and Blue Cheese Soup

• About a tablespoon of minced Garlic
• Tablespoon of Olive Oil
• Chicken or Vegetable Stock (1/2 box or a few cups, if you make your own)
• Bunch of Zucchini, I usually use about 6 medium sized ones.
• Gorgonzola or Blue Cheese