The air was frosty and heavy with the sense of impending snow as I drove to cooking club Monday night. How lovely it was to walk in the door and have a piping hot cup of Darren’s Imperial Dragon Well tea to warm me up.
We were a small group this week, many of the others out of town for work or getting ready for a wedding, and we sat companionably in the kitchen visiting away as all sorts of scrumptious smells wafted out of pots simmering on the stove.
At last it was time to eat, one course at a time.
We started with Toby’s Chinese Tea Eggs, beautifully crackled and browned from the marinade. Alas, soy sauce was forgotten in all bustle, so they weren’t quite as dark as they should’ve been, but they were still delicious. Especially with a light dusting of salt.
Jon went rogue with a savory Thai soup instead of a Chinese dish, but after one spoonful not one of us complained. Rich with coconut milk, fish sauce and cilantro, this soup was the perfect warming dish for a snowy night.
Kat and I closed the meal with our own version of Cherries in the Snow. Squares of silky, foam-topped almond gelatin were layered in a bowl and smothered with a decadent Dried Cherry Port Wine sauce steeped with black peppercorns and star anise. Oooeee! At once comforting and exotic, the dish was a light and soothing end to our month of Chinese feasting.
All too soon it was time to bundle up and skid carefully across icy streets to our snow-capped cars and drive home.
What is your favorite cold weather soup?
Jon’s Thai Soup
4 cans coconut milk
3 Tbs fish sauce
2 cups vegetable broth
1 yellow bell pepper
1 red bell pepper
1/4 of a large green chile
1 cup kale
2 chicken breasts, thinly sliced into medallions
3 Tbs red curry paste
2 tsp curry powder
1 cup cilantro
- Sautee all the vegetables in a dash of olive oil until soft.
- In another pan, add all the coconut milk, broth, fish sauce, and curry. Stir and bring to boil.
- Add the cilantro and the chicken. Boil for a couple minutes until the chicken is cooked through.
- Add the vegetables, return to boil, remove from heat and serve.
Toby’s Tea Eggs
Click here to view the recipe at Steamy Kitchen
Kat and Krista’s Cherries in the Snow
Click here to view the recipe at Epicurious
Notes: we added black peppercorns and star anise to the cherry sauce, and used almond milk in the gelatin.