Broccoli and Beef, a Great Combination

I can remember whenever my family when to the local Chinese Restaraunt my dad would always order Broccoli Beef as one of the dishes to share. This worked well as I would eat all the beef and my sister would eat all the broccoli. This dish for me is quite nostalgic. So when I saw a recipe for it pop up in Josh Mcfadden’s Six Seasons I was intrigued. Add to that it was topped with a Capper Raisin vinaigrette which certainly peaked my curiosity. It seems only fitting that this ended up being the post on my Dads birthday… Continue reading

Chicken Pho

My husband absolutely loves Pho. So when I heard Andrea Nguyen interviewed on Splendid Table about her cookbook, The Pho Cookbook: Easy to Adventurous Recipes for Vietnam’s Favorite Soup and Noodles, I knew this was a must buy cookbook. Although it’s not the most well written cookbook I have ever seen it gives you huge bang for your buck. The book is only $15 and gives you everything from chicken, beef, seafood, and vegetarian options for Pho. As the title describes there are recipes for all pallets.  Continue reading

Lunch, a Delightful Balance Between Jewish and Chinese Flavors in Schnitzel Bao!

When looking for a lunch for this week I was drawn to another Molly Yeh recipe. It was for Schnitzel Bao with Sriracha Mayo and Sesame Pickles. In her recipe she shaped her bao into something that resembled more of a taco but being short on time and not having much luck with the shaping we opted for a a more traditional shaped bao. What really stands out about this recipe is the balance of flavor. It’s a perfect balance of sweet, salty, tangy, crispy, soft, and meaty. Continue reading

Flash-Fried Lamb with Leeks and Sichuan Crisp Fried Mushrooms

Breaking out the deep-fryer… This weekends Asian inspired dinner showcases some great reasons why everyone should have a deep-fryer in their kitchen arsenal. When most people think of deep-fried foods they think it’s drenched in oil, super fatty, and bad for you. Though there are good reasons for this the concept of cooking submerged in oil also has benefits. The biggest of which is speed!  Continue reading

Miso Lime Chicken Salad

A couple years ago I a renewed inspiration in my passion of cooking and baking. With this renewed focus I started purchasing cookbooks in heaps. One of the first books I got was one called Keepers by Kathy Brennan & Caroline Campion. The concept is quite clever it’s recipes are all “keepers” ones that as they prepared for their families the ease and flavor were declared keepers!  Continue reading

Braised Lamb with Jujubes… No, Not the Candy…

Anyone who wants to know why I cook so many regions just needs to look in my pantry and in my spice drawer. Being able to go from Ashkenazi to Persian, then Chinese, to German, and on and on keeps the meals as well as the preparation interesting and exciting. So when I came across a recipe that called for Jujubes I didn’t know what to make of it but knew I had to try it out. So this weekend I was excited to have a go at Kian Lam Kho’s Braised Lamb with Jujubes from Phoenix Claws and Jade TreesContinue reading

Cumin Beef with Sweet & Sour Zucchini

When trying to figure out a realistic menu plan I was constantly stumped with the weekends. Saturday’s we spend the day shopping for the coming week and are gone a good chunk of the day. Then Sunday’s were doing most of the food prep for the coming weeks lunches and dinners. So cooking even more on the weekends seemed a challenge. Through much discussion with my husband we had two epiphanies. The first was he wanted to cook dinner for us one night a week. Both to up his kitchen skills as well as to give me a break from all the cooking. The second was Asian cuisine seemed like the answer as most of it has a quick cook time. Continue reading

Every Grain of Rice: Simple Chinese Home Cooking

When learning a new cuisine I find it important to get different perspectives. It’s pretty much my rule in life. I don’t trust easily. I don’t take things at face value easily. I question. Then I question some more but the reward of being this way is the journey, the discovery, and learning for myself. Chinese food and cooking is a perfect example. Do I like Chinese food. Absolutely. Did I have ant idea if this would be something I could do at home? Not at all. I started with Phoenix Claws and Jade Trees which is a book more about technique than one of recognizable dishes but to try and balance that out with recipes for things I both knew and didn’t know I wanted a book that was more about the recipe. Every Grain of Rice is that book. Sure Fuchsia Dunlop takes you through plenty of technique but what’s great about her recipes and her cookbook is the simplicity and recipes.

cookbooks-every-grain-of-rice Continue reading