We subscribe to Cooks Illustrated magazine. They usually have great recipes, which they research the optimal techniques for producing the best flavors. This one caught our eye and was one we thought we could make with the limited access to ingredients we have up here in northern Wisconsin. We did not think we could find … Continue reading Shaking Beef (Bo Luc Lac)
I saw this recipe in Food Network Magazine and we had a pork tenderloin in the freezer that I was trying to use up, so I thought I would give this a try. Laura loves bean sprouts and with the cabbage and carrots, I thought it would be nice and healthy, with some extra texture … Continue reading Pork and Wonton Rice Bowl
Laura and I are kind of addicted to Hot and Sour Soup. We always get it when we go to a Chinese restaurant, but quality varies widely. They make a good one at this Chinese buffet we go to, but when you go to one of those things it is like you want to eat … Continue reading Hot and Sour Soup
In some Chinese restaurants, if you order a dish with noodles and ask for them "Hong Kong style" they will pan-fry them so they are crispy and delicious. Last night I decided to try making pan-fried noodles and they turned out great. I served them with Gai Lan, and some Trader Joe's soup dumplings. The … Continue reading Cantonese Pan-Fried Noodles
We finally found a grocery store that has a really extensive selection of vegetables, fish, meat, etc. The store has the unimpressive name of Food For Less, which connotes one of these bargain stores that buys random stuff in big lots, so I have avoided going there. However last Saturday, we joined a walking club … Continue reading Braised Eggplant with Pork in Sichuan Sauce
We saw this recipe in Bon Appetit and it looked really tasty. I made a few improvisations. For instance, I did not use sake. I could have, but once you open a bottle of sake, it has a finite shelf life and I am not a big fan of sake, so I would probably not … Continue reading Soy and Ginger Steamed Fish
I made this salad to accompany our Korean meal a few nights ago. We seem to have difficulty finding reliable sources for fresh bean sprouts these days. I guess some stores don't carry them at all because of salmonella liability issues. Others have them sometimes and sometimes not. Here in Medford, WinCo always has them, … Continue reading Korean Bean Sprout Salad (Sookju Namul)
For some reason, I really like pickled foods. Watching cooking shows like Chopped, the judges always remark that the food needs acid. Pickles are a great way to add acidity to a dish. Also they keep well in the refrigerator. I made these the other night to accompany some Beef Bulgogi, but these would work in … Continue reading Quick Pickled Korean Cucumbers (Oi Jee)
We had some left over beef tenderloin in the freezer. It was the part called the "chain", which is a long thin strip that runs along the whole tenderloin. Not much you can do with it except cut it thin and stir-fry it. So I thought I would try making the Korean dish Bulgogi, which … Continue reading Bulgogi
Another great Superbowl snack. Yeah it is messy to eat, but worth it. Spicy Garlic Edamame Ingredients: 3 cloves garlic, peeled and crushed 1 tablespoon toasted sesame oil 1 tablespoon neutral oil like canola or avocado 1/2 teaspoon red pepper flakes, or more if needed 2 teaspoons kosher salt 8 ounces edamame, fresh or frozen … Continue reading Spicy Garlic Edamame
