Recipe: Spring Market Hot and Sour Soup
As prepared by Chef Paul at the Green City Market chef demo, May 4, 2019
6 cups broth (vegetable, mushroom or chicken)
1 1/2 cups mushrooms, sliced (crimini or shitake)
2 tablespoons pickled ginger, minced
1/2 cup spring garlic, washed and sliced
1/4 cup rice wine vinegar
1/4 cup soy sauce
1 tablespoon hot sauce
1 teaspoon white pepper
3 tablespoons cornstarch
3 tablespoons cold water
2 eggs, beaten
8 ounces firm tofu, diced (I used Phoenix Bean)
12 ramps, washed and chopped
In a large pot, bring broth to a boil.
Add mushrooms, ginger, garlic, vinegar, soy sauce, hot sauce and white pepper, and simmer for 5 minutes.
Mix the cornstarch and water together; whisk into the soup to thicken, and simmer for 5 minutes.
Add the beaten eggs (gently stir while adding the eggs).
Add tofu and ramps.
Simmer for another minute, serve and enjoy.
Recipe: Classic French Omelette
As prepared by Chef Paul on NBC Chicago, May 2019
1 tablespoon fresh herbs, chopped (chives, tarragon, parsley, chervil or some combination of)
2 tablespoons fresh goat cheese, such as Prairie Fruits Farm
1/2 cup washed/trimmed asparagus, oblique cut
2 tablespoons green garlic, washed and cut on a bias
1 tablespoon olive oil
1 tablespoon butter
salt and pepper
Sauté the asparagus in the olive oil for 2 minutes with the green garlic. Season and keep warm.
Preheat to medium-high heat a 6" to 8" nonstick pan, and add butter.
Crack, season and beat the 3 eggs with the chopped herbs.
When the butter melts and foams, add the eggs to the pan.
With a heatproof spatula, continue to move the pan and scramble the eggs.
Continue cooking until just before the eggs set, but they are still creamy.
Remove from heat, and add the goat cheese and asparagus mixture in the middle, forming a line.
Using the spatula, fold the omelette over, slide the spatula under and gently place on plate.
Gwen Ihnat of The Takeout talks pickling advice with Chef Paul:
“If I can make delicious refrigerator quick pickles, anyone can”
Easy Chicago Daycation:
A Local’s Guide to Hinsdale, Make It Better, July 2018
"Diverse. Tasty. Beautiful."
Chef Paul's Guide to Chicago, Patch, June 2018