I first put together the prototype of this sauce for use as a condiment with some grilled lamb skewers. I liked the result very much and, since making the first batch, I began to think of other ways it might be used. It is very simple to make as well as being versatile, so I thought I would share the basic recipe with you today… Read more
The technique used in the preparation of these little appetizers is very much like the Japanese ‘Kakiage’ style of Tempura. However, I have departed from the Japanese roots a little by combining chopped scallop meat, not only with shredded Wakame seaweed, but also some finely diced Chinese Preserved Sausage. I still want to play around with the basic theme in variations to come, I think, but the result here was very good indeed … Read more
One of my oldest cookery books, ‘The Great Book of Chinese Cooking’ contains a recipe for something it calls ‘Chrysanthemum Chicken’; so named, apparently, because the appearance is supposed (with some poetic license, one presumes), to resemble the bloom of that particular flower. Now, I have to say that, as far as I am concerned, any such resemblance in that regard is a faint illusion at best. Moreover, every other recipe for Chrysanthemum Chicken I have ever come across derives its name from the fact the Chrysanthemum petals, or greens, are used as an ingredient, and not because of any particular floral quality in the presentation. Anyway… today’s dish is inspired by that old recipe and, though I have departed from the flavorings a little, my result looks quite a bit like the picture of the original… Read more
On December 5th, my wife discovered that one of her cows had delivered a calf. As it was male (and thus destined for the butcher in about 18 months), she named if ‘Mignon’, as in ‘Filet Mignon’. Her other cow was also obviously pregnant too and there were high hopes it would be a female ( which would be a ‘keeper’ to increase the herd). I was promised that I would have the honor of naming it when the happy day arrived…
Anyway, just a few days ago, Darlene called and excitedly reported a new calf, female this time. Unfortunately, I won’t get the chance to name it as the poor little thing didn’t make it.
As sometimes happens, the bull kept interfering with the mother and calf, making nursing difficult. My wife kept an eye on things but. later in the day she went out and couldn’t see the calf. Tragically, it had fallen into a (very cold) brook. She managed, after a great deal off effort, to pull it out and then she actually took it into the house to try to keep it warm. … No luck, though, the little thing died shortly after. Not a good day 😦
Years ago, I was intending to make Plum Sauce, but ended up using cantaloupe as there were no decent plums available at the time. In fact, other fruits are often substituted for the plums in commercial versions of the sauce and, ‘VH’ , the brand with which I am most familiar, while containing some plums, actually lists pumpkin as the primary fruit ingredient.
Last week, when the urge to whip up a batch came over me again, I could have chosen plums, if I wanted, as there were some nice ones available but, instead, I opted for cantaloupe again. The end result is every bit as good as using the traditional plum (hard to tell apart, in fact), and it is a good deal simpler to slice and dice a single melon than it is to peel and destone a crap-load of individual plums… Read more
As I have mentioned before, any dish with ‘Dragon and Phoenix’ in the title generally means that it is made with shrimp and chicken. I put together this particular combination in order to show you the use of my homemade Simple Chili Oil as a dish ingredient rather than as a condiment and I have called it a ‘Kung Pao’ dish even though I stray from the traditional cookery methods a little. In the proper Sichuanese versions of Kung Pao cookery, chilies are fried in very hot until almost black, and the result is a characteristic scorched chili flavor with which the other ingredients are infused… my homemade oil definitely has that quality Read more
I always like it when I eat at Asian restaurants and they provide each table with jars of the simple sort of Chili Oil that includes a thick layer of chili flakes at the bottom of the red-hued oil itself. It may not always be made in-house, but, home-made or not, a basic Chili Oil without any additional flavorings (like garlic, ginger, or Sichuan peppercorns, for example) is one of my favorite table condiments. You can cook with it too, of course, but I especially enjoy the unctuous, toasted chili flavor when it is drizzled over boiled Chinese dumplings… Read more
Marsala is a fortified wine, originating in Sicily. It can roughly be thought of as the Italian equivalent of Sherry, or Port, and, like both of those, it too has both sweet and dry varieties. As a libation, it is most commonly served as an aperitif, but it is also used quite widely as a culinary ingredient, most notably as a sauce base for cutlets of chicken breast, or, as here, escalope of veal.
The basic ‘Veal Marsala’ consists simply of thinly pounded slices of veal pan-fried and served in Marsala that has been reduced to a syrupy glaze. Nowadays, mushrooms are commonly added and some versions are made with a much more copious sauce that is extended with stock or even cream. Today, the version I am preparing includes mushrooms but keeps things simple by just using a pure Marsala reduction for the sauce… Read more
Today’s feature isn’t a traditional Chinese recipe, by any means, rather it is a quick and easy means to use up leftover roast chicken, and also as a way to employ that jar of Plum Sauce you have in your cupboard for something other than slathering over Egg Rolls.
By the way, for those not familiar, Plum Sauce is a bright orange condiment commonly arriving in small (soy sauce type) plastic packets when one orders Chinese Food for home delivery. In the US, it is often called ‘Duck Sauce’… Read more
One of the secrets of Chinese Restaurant cookery is a process known as ‘velveting’ which gives meat or fish a silky, tender quality that many people find hard to reproduce at home. Basically, the idea is that the chosen ingredient, say, beef, or chicken, is first marinated in a mixture of egg-white, cornstarch, and some liquid (often rice wine or rice vinegar), and then briefly blanched in deep-fry oil, or sometimes water, before being cooked with the other ingredients of a (usually stir-fried) dish.
Quite honestly, I often don’t bother with a strictly proper velveting when making Chinese dishes as I usually wish to avoid trying to find a use of the leftover egg-yolks, but I frequently do a modified version where the egg-white, and sometimes the other liquid, is omitted. Indeed, you can find many, many any recipes here on my blog where I have done just that (Beef with Leek, for instance), but the effect is not quite the same as with the true technique. Accordingly, I am going to take a look at using the process (both oil-fried and water-blanched) here in this post today… Read more