Table Talk: January 2013
The buzz on Tulsa’s tastiest products, restaurants and events.
This invigorating soup is perfect for the New Year. It makes use of leftover roast duck from the holidays (a good reason to always save your poultry bones) and satisfies with a hearty, yet light and flavorful, broth.
Vietnamese Duck Soup
Pho (pronounced FUH) is a traditional Vietnamese specialty, laden with super fresh and flavorful ingredients. This version takes advantage of savory roast holiday duck but also can be made with leftover turkey, chicken, beef, pork or even seafood.
- 8 cups chicken or turkey stock (recipe follows), or reduced-sodium canned chicken stock
- 3 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons rice wine vinegar
- 8 whole cloves
- 4 whole star anise
- 1 3-inch piece fresh ginger, coarsely chopped
- 3 cups white and dark duck meat, cooked and shredded
- 1/2 cup sliced green onions
- 1 hot red chili, thinly sliced
- 1/2 cup chopped fresh cilantro, plus more for serving
- 1/4 cup shredded fresh basil, plus more for serving
- 1 1/2 cup fresh bean sprouts, plus more for serving
- 4 ounces wide rice stick noodles or rice vermicelli
- Lime wedges, sliced jalapeño, sliced red onion and hot chili sauce (such as sriracha) for serving
1. In a large stockpot, combine stock, fish sauce, brown sugar, vinegar, cloves, star anise and ginger (add the carcass from your bird if you still have it) and bring to a boil. Reduce to a simmer and cook 30 minutes. Strain stock through a fine sieve into a large bowl, discarding solids. Return to stockpot and bring to a simmer. Stir in duck meat, onions, chili, cilantro, basil and bean sprouts.
2. Meanwhile, cook noodles according to package instructions; set aside. Divide noodles among 6 serving bowls and ladle turkey broth mixture over them. Serve garnished with cilantro, basil, sprouts, lime, jalapeño and hot sauce.
Chicken, Turkey or Duck Stock
Makes about 3 quarts
By all means, don’t let those bones get away from you. Perhaps the best thing you can make from your holiday bird is a rich, meaty stock — one that can be pulled from the freezer throughout the winter to bring to life hearty soups and stews. If you brined your turkey, be sure to taste the final dish before adding any additional salt to your recipes.
- 1 turkey carcass, from a 12- to 15-pound turkey, cut into manageable pieces (or 2 chicken or duck carcasses)
- 2 carrots, scrubbed and cut into thirds
- 2 stalks celery, cut into thirds
- 1 large onion, cut into sixths
- 1/2 teaspoon whole black peppercorns
- 3 to 4 quarts water
In a large stockpot, combine all ingredients and cover with water by at least 1 inch. Bring to a boil; reduce to a gentle simmer and cook, skimming foam as needed, for 2 hours. Strain, discarding all solids. Cool completely. Stock can be kept refrigerated for 4 days and frozen for up to 4 months.
When cold weather drives us indoors, I enjoy settling down to some of my favorite food blogs. Here are a few of my local picks:
Chef Tiffany Poe wears many hats besides her chef’s toque. The wife, mommy, food truck entrepreneur, food stylist and former biology major began her blog, “Gastronomy Mommy,” to share a glimpse into her world where science, art, food, family and fun come together. Poe, a native Oklahoman, trained at the Culinary Institute of America and worked in the Hudson Valley of New York and the famed Biltmore Estate in Ashville, N.C. www.gastronomymommy.wordpress.com
Sasha Martin writes the nationally recognized blog “Global Table Adventure,” in which she tells the world’s story through food. She has less than a year to go on a 195-week adventure. She focuses on recipes “that moms make all around the world with toddlers hanging on their shirts — not super weird, but always interesting.” She photographs the food and includes images of the country of origin. It’s almost a scratch-and-sniff geography lesson. www.globaltableadventure.com
While you’re at it, I would love if you would check out my own cooking blog, www.homemadeoklahoma.com. I started it as an outlet for posting recipes for dishes that I actually make at home.
New and notable
Chef Justin Thompson has opened PRHYME Downtown Steakhouse in the thriving Brady Arts District. PRHYME is a play on words with prime, the most high-quality selection of beef, and thyme, Thompson’s favorite herb.
The upscale, modern steakhouse features regional beef (both corn and grass fed) in an elegant environment. The handsome space also boasts a caviar service and a 400-bottle wine list. Don’t expect typical steakhouse fare, for Thompson plans innovative dishes to be served with his steaks.
PRHYME Downtown Steakhouse: 111 N. Main St., 918-794-7700
Owner-chef Chris Dodge proclaims Fat Guy’s Burger Bar to be “the home of the fat and juicy.” Dodge and manager J.C. Kline finally brought their popular Greenwood burger bar out south, to a space formerly occupied by two Mexican restaurants.
Burgers and fresh-cut fries pair nicely with one of the 16 unique dipping sauces — I love the malt vinegar aioli and sriracha ketchup.
Fat Guy’s Burger Bar: 7945 S. Memorial Drive, 918-893-2232, www.fatguysburgers.com
Great Harvest Bread Co. is back and better than ever. Stillwater couple Joel and Terri Roark recently reopened the bakery after the original owners closed it a few years ago. The bakery handcrafts its breads daily using pure and simple ingredients — whole wheat is milled each morning and blended with wholesome ingredients such as yeast, salt and honey. The Dakota loaf gets an added punch from sesame, pumpkin, sunflower seeds and millet.
Great Harvest Bread Co.: 5203 S. Sheridan Road, Farm Shopping Center; 918-878-7878; www.tulsaok.greatharvestbread.com