Sunday, October 28, 2007

Katie Brown's Ribbon Jello

Jello True confession time - I suck at making jello. For some reason, it never works out right for me. In a fit of insomnia the other night, I watched this show called "The Katie Brown Workshop", and Katie made this jello that looked really cool. I love stripes! Katie is billed as the "young and hip Martha Stewart". I am going to try to make this jello.

Ribbon Jello

6-1/4 cups boiling water, divided
5 pkg. (4-serving size each) gelatin, any 5 different flavors, divided
1 cup sour cream or vanilla lowfat yogurt, divided

STIR 1-1/4 cups boiling water into 1 pkg. gelatin in small bowl at least 2 minutes until completely dissolved. Pour 3/4 cup of the dissolved gelatin into an 8-cup ring mold sprayed with cooking spray or a glass bowl. Refrigerate about 15 minutes or until set but not firm (gelatin should stick to finger when touched). Refrigerate remaining gelatin in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 Tbsp. of the sour cream. Spoon over gelatin in pan. Refrigerate about 15 minutes or until gelatin is set but not firm (gelatin should stick to finger when touched).

REPEAT process with each remaining gelatin flavor. (Be sure to cool dissolved gelatin to room temperature before pouring into mold.) Refrigerate gelatin as directed to create a total of 10 alternating clear and creamy gelatin layers.

REFRIGERATE 2 hours or until firm. Unmold. Cut into 16 slices to serve. Store leftover gelatin in refrigerator.

Saturday, October 27, 2007

Hot and Sour Soup

Hot and Sour Soup (like Kosmos in Ann Arbor)

Kosmos in Kerrytown (Ann Arbor) makes the best hot and sour soup I have ever tasted. This is my best shot at making it myself.

1 lb. pork shoulder, trimmed of fat and cut in 1/2 in dice
4 14 or 15 oz cans reduced sodium chicken broth
1 cup grated carrots
2 small onions, sliced thin
3/4 c. white vinegar
10 small Thai chili peppers, diced
1 t. fresh ground black pepper

1 lb. mushrooms, sliced (I forgot these)
1/2 brick extra firm tofu
1.4 c. reduced sodium soy sauce

Here's how I cooked it - I put the pork and the chicken broth in a crock pot and cooked it for about 4 hours on low. I skimmed off lots of the floaties - Kosmos has floaties in it, too, so I didn't worry too much about getting them all out. I added the carrots, onions, peppers and pepper and let it cook for another 4 hours on low. I then added the tofu and soy sauce, and would probably add the mushrooms and let it cook until the tofu was heated through. It's pretty darn close to what they serve at Kosmo's!