This is soothing and delicious Chinese home cooking. My version is a bit inauthentic but it is inspired by the delicious casseroles at NY Noodletown in Manhattan's Chinatown. The ingredients are gently mixed and then steamed for about 1/2 an hour and eaten with rice and maybe braised bok choy also. I have a big deep pasta pot with a steaming insert into which I place a ceramic bowl, something like a souffle dish, which contains the cassserole mixture. You could put a bowl into a steamer basket in a wok or use a double boiler. The main thing is indirect heat and a tight cover to trap all the cooking juices.
The ingredients are, in no particular order, 4 boneless chicken thighs cut into 1 inch pieces, 1 package of diced firm tofu, 6-8 dried black Chinese mushrooms (soaked in hot water to soften) or fresh shitake mushrooms or any mushrooms you like, 1 slivered Chinese sausage (a delectable addition but leave it out if you don't have it on hand), minced ginger and scallions, 2T soy sauce and the same of sherry and 1 cup chicken stock or water into which 2T cornstarch has been dissolved. Check after 1/2 an hour of steaming to be sure chicken is cooked through. It may need a few more minutes.
Tuesday, February 8, 2011
Friday, February 4, 2011
Pizza with a Fried Egg on Top
Reheat leftover pizza in the oven.
Top with a fried egg.
Best eaten with a knife and fork.
This is seriously good.
Top with a fried egg.
Best eaten with a knife and fork.
This is seriously good.
Tuesday, February 1, 2011
Lamb Chops and Tapenade
I was surfing the TV the other day and caught this on the Food Network on a show about the worst home cooks ever. The poor cooks were hopelessly lost in the kitchen and it seemed unclear why they were subjecting themselves to the humiliation of live high pressure cooking lessons. I guess they were determined to achieve enough skill to be able to make dinner once in awhile, which is kinda sweet. Anyway, this looked good and fast.
They roasted racks of lamb but I'm going to sear seperate chops in a cast iron skillet and finish them in the oven. Then they get topped with a dollop of tapenade into which some crumbled feta has been mixed. A spinach salad and some toasted pita brushed with olive oil should do it.
They roasted racks of lamb but I'm going to sear seperate chops in a cast iron skillet and finish them in the oven. Then they get topped with a dollop of tapenade into which some crumbled feta has been mixed. A spinach salad and some toasted pita brushed with olive oil should do it.
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