Roasted Carrot Soup with Carrot Top Ginger Gremolata

Roasted Carrot Soup

The often overlooked carrot; it rarely gets its day in the spotlight.  You’ll find it in most classic stocks and it is a great vehicle for getting French onion dip into your mouth.  It is often playing the supporting role and being used to bolster the main ingredient.  But a roasted carrot takes on a much more complex flavor- an earthy, dark, caramelized sweetness. Read More

Brown Rice Turkey Congee: How I Learned to Stop Worrying and Love Thanksgiving Leftovers

Turkey Congee

Thanksgiving leftovers are great until you open up the refrigerator a week before Christmas and see Tupperware containers of uneaten turkey breast ready for the trashcan.  At the same time, there are only so many turkey sandwiches that one can eat.  When it comes down to divvying up leftover turkey in my family, I usually go for the carcass only.  I use it to make stock that can be frozen and used later.  This year, I also picked up a drumstick – BONUS!  My aunt took the turkey wings and told me she was making congee (jook in Cantonese).  I thought it was a great idea and wanted to do the same. Read More