Thursday, February 28, 2008

No Sauce. No Cheese.


Lucy is three. And to celebrate her three-ness, she has decided to refuse to eat things she thought were wonderful up until the day she turned three.

Now, she does a lot of pushing the food around the plate and making disgruntled faces. We can’t talk about any of this, so we’ve resorted to leaving each other hand-scribbled notes on the fridge.

Here they are:

_____________

Dear Girl Who Suddenly Hates Cheese,

You are the sweetest 3 year old on the planet and I really love you, but could you, maybe, go back to eating my food?

Love, Mom

_____________

Dear Mom Who Must Never Again Cook with Sauce,

You are a good cook and you're down with the whole "mom thing", but I’ve decided to turn up my nose at your dishes. It’s really more fun that way.

Love, Girl

______________

Dear Girl Who Suddenly Hates Cheese,

More fun how?

Just wondering, Mom

_______________

Dear Mom Who Must Never Again Cook with Sauce,

Did you see the look on your face when I told you the pork chop tasted like poop and then spit it into my hand?

Priceless. The kids at pre-school were hysterical…

Love, Girl

__________________

Dear Girl Who Suddenly Hates Cheese,

How about pasta? You still love pasta, right?

Grasping at Straws, Mom

_______________

Dear Mom Who Must Never Again Cook with Sauce,

Hmmmm…the jury’s still out on pasta. I could go either way on that, ya now, like maybe I’ll like pasta on Tuesdays and Thursdays, but I’ll go ballistic if you serve it to me on Fridays.

Eh…I’ll see how it feels.

Love, Girl

_______________

Dear Girl Who Suddenly Hates Cheese,

How about pizza? You’ve always loved it when we made pizza together…

Desperately, Mom

_______________

Dear Mom Who Must Never Again Cook with Sauce

Two words: Sauce. Cheese.

Nuf said.

Love, Girl

_________________

Dear Girl Who Suddenly Hates Cheese,

You know your breakin’ my heart, right?

Love, Mom

______________

Dear Mom Who Must Never Again Cook with Sauce,

Yepper.

Love, Girl

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Monday, February 25, 2008

Steamed & Roasted Duck. A Duck Pho Encore. And...


An existential conversation with a 3 year old about a duck:


Lucy: Whatcha cookin' Mommy?


Kim: Duck.


Lucy: Like Donald.

Kim: Well, a real duck, not a cartoon in a book. (I show her the steamed carcass. She looks it over curiously and pokes her finger into the skin.)

Lucy: Is it like the kind in the pond in Central Park?


Kim: Well, yes...kinda. Only this duck came from the market, not Central Park.


Lucy: It's dead?


Kim: It's definitely dead.

Lucy: Like Murphy? (That's our dead cat.)

Kim: Yes, the duck died just like Murphy.


Lucy: Was the duck sick? Murphy was sick.


Kim: No, the duck wasn't sick.


Lucy: If the duck wasn't sick, why did it die? Was it old?


Crap.


Kim: No, baby. The duck was just the right age...(
I let the sentence trail off. I consider giving her candy. Maybe something with high fructose corn syrup. Maybe a pony. But she persists...)

Lucy: Did the duck live in a pond near Grandma's house?

Kim: I'm not sure. Maybe we should check. (So much for knowing where your food comes from. Nominations for food blogger of the year? Anyone?)

Lucy starts on a long conversation with herself (or I guess me, but I'm no longer listening) about ducks who live in ponds and wear pink feather coats and she is singing, "Spoonful of Sugar" in a high squeaky voice (I think she is pretending to be a cat singing to a duck) and dancing around the kitchen holding the plate of duck carcass.

All I can think about is...Did my duck live in a pond? Did this duck ever even see water? Where the hell did my duck come from? I could have been in a trance for hours pondering this question. I'm jarred back to reality by Lucy repeating the same sentence over and over in a voice loud enough to set off a sonic boom.

Lucy: I like this duck, Mommy. I like this duck, Mommy. I like this duck, Mommy...Mommy!...MOMMY!

Kim: Yes?


Lucy: I like this duck.


Aw crap. She's going to go completely vegan on me. I see my easy life in the kitchen slipping away. I see her bringing a duck carcass to bed with her. I see her trailing it behind her on a leash when she goes to preschool. I see the neighbors asking each other in hushed voices why my 3 year old is pushing a decaying duck in alittle pink dress and bonnet in her baby stroller.

Crap.

Kim: It's a good duck, Sweetie but you know...
(I need to do this right or I'll be making tofurkey for the next 20 years.)...This duck is going to be our dinner. We're going to eat him.

Silence. Perplexed looks. Lots of thinking. Fish face.

Still nothing.


Kim: You okay with this? I mean eating the duck?
(Shit! Shit! Shit! She's going to be a vegan. I just know it!)

Lucy: We're going to eat the duck? (I nod. It's all going to hell.)

Lucy: Okay.
..Can I watch a Princess movie? (YES!!!! Saved by Princess Jasmine and her horse Sahara. God bless them and all their horrifying pink accessories!)

We ate the duck. And the next day, the Duck Pho. Both were hits with the whole army. The vegans have been pushed back to the gates. And I live to fight another day.

Below you'll find my recipe for steamed and roasted duck and a fantastic Vietnamese noodle soup you can make with the leftovers. You'll adore them. Unless you're a vegan. And then you"ll hate these dishes and everything they represent. Sorry.


xxxooo YM


PS Thanks to photographer,
David Hagerman at Eating Asia for the photos (with borders) of the duck and soup.

____________________________________________________________________



Step 1: Steamed and Roasted Duck
(adapted from Mark Bittman’s How to Cook Everything)

Serves 2 adults and maybe a couple of small children (Duck might look big, but there isn't much meat, so you should figure one duck for two people.)

Time: 1 ½ hours (This is a "do-ahead" recipe. You should steam the duck a day or two ahead of the roasting. You'll get crispier skin this way and the roasting, about a half hour prior to dinner, will be effortless and hassle-free.)

1 (5-6 pound duck) excess fat removed, rinsed and patted dry with paper towels

Salt and freshly ground pepper (to taste)

2 tablespoons soy sauce

2 tablespoons honey

1 tablespoon minced ginger (or 1 teaspoon of ground ginger)

1 teaspoon minced garlic

2 tablespoons of sherry or white wine of Chinese Shaoxing wine

2 tablespoons of white wine or water


Prick duck skin all over with a thin bladed knife or fork. Try not to hit the meat – the fat layer is about a 1/ of an inch thick. Place 1 to 2 inches of water in a pot fitted with a steamer Place the duck on the steamer, cover the pot and turn the heat up high. Steam for about 45 minutes. I didn’t need to add water, but keep an eye on it just in case.

Remove the duck from the pot, place it on a platter and stick it in the fridge uncovered. This is where I diverge from Bittman’s recipe. He suggests that you cover it well when you put it in the fridge, but I’ve learned from Kian at Red Cook that doing it the Chinese way – and letting the skin dry out – makes for extra crispy skin. You can keep the duck uncovered in the fridge for up to 48 hours, the longer it sits the drier the skin, the crispier your duck.

When you are ready to roast – preheat the oven to 375 degrees F. Combine all the remaining ingredients in the sauce pan and cook over low heat, stirring until just before it starts to boil. Place the duck breast side down on a rack in a roasting pan (if you don’t have a rack it won’t make much difference). Baste with sauce. Roast the duck this way for 15 minutes.

Then, turn it breast side up. Baste it. Raise the heat to 425 degrees F. Roast until the skin is crisp – you’ll be amazed how fast this happens, another 15 minutes or so. Carve it and serve.
___________________________________________________________________________________________


Step 2: Duck Pho

You're going to have leftovers (maybe not actual duck meat, but definitely bones and bits) and out of that you can make a fantastic and supple Vietnamese Noodle soup. It's called Duck Pho and it is lovely.

You'll have two things left over from the steaming and roasting - (1) the leftover water from the steaming will be drenched with duck fat. Save the water and stick it in the freezer. The luscious duck fat will rise to the top. You can use this as a soup base or a braising liquid for something else. And (2) you'll have a carcass and this is going to be your base. Put the duck carcass and any bits of skin, juice and fat in a pot of water. Salt it. Bring it to a boil and then, let it simmer for about two hours. Then, remove all the bones and bits. Now you have this great duck broth. Consider it a blank palate to build on.

You have your stock simmering on the stove. Now, I'm going to give you a bunch of fun things to add to the broth, if you don't have one or two, no worries, just spit ball it as best you can. Add a good sized bundle of green onions (trimmed) and a thumb-sized hunk of ginger root that has been peeled and cut into coins. Then pop in a small piece of star anise (I didn't have any on hand and did without it), an inch-long section of cinnamon stick (the Vietnamese kind if you’ve got it and if not, some ground cinnamon is workable), some whole coriander seed (again, the ground kind is sufficient in a pinch), a couple of whole cloves, and a half teaspoon-ish quantity of sweet fennel seed. Add a healthy shot of fish sauce. (Make sure you do a lot of tasting as the fish sauce will add salt). And then, salt and pepper to taste. Cover and simmer for an hour, strain, then hold at a low simmer until ready to serve.

Here's where you can get creative. Before serving, slice some thin wedges of duck meat. Don't have any left? Fine. You can add some silken tofu. Or thinly sliced steak, tempeh, leftover Asian dumplings - you get my drift. Maybe a veg or two, like mung bean sprouts or carrot and celery slivers, a little romaine lettuce or a chiffonade of Thai basil, or endive. A splash of lime over the top. See? You can use the same broth and make several different soups.



Last, cook up some noodles. Thin rice noodles are traditional; thin egg vermicelli is also good. Ramen is fine if you have it. Whatever sort of Asian noodle you like is fine, really. Cook them according to package directions and drain them. Then assemble your bowl of pho. Noodles first, then protein (meats and tofu) then broth, and don’t forget to leave room for veggies.

And because my kids spend more time eating when they are using their hands, I put out little bowls of veg and meat and noodles and give them a set of chopsticks and let them build their own soup. I find they eat more when they have some control over what's in the bowl and they like trying to use the chopsticks. It's messy but satisfying.

Mostly, this soup is warm and cozy, but the flavor is distinct and a real break from the usual chicken, turkey and beef bases. And you can feel good that all that fatty duck is really fueling those little brains.

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Wednesday, February 20, 2008

grocery shopping with small children: a photo journal

It begins with so many hopes and dreams.



Notice Lucy is clutching an empty cardboard toilet paper roll that she lifted from the bathroom at Starbucks. It made the entire trip with us.



Still gripping the toilet paper roll, Lucy picks out tomatoes. We're still in aisle 1 - all good so far.



We don't even get past the avocados before she tells me "I want to poop in Pathmark, Mommy."

There are two unseen forces are at work here: (1) the bathroom at Pathmark, which is just off the eggs and before the milk, is like the BEST bathroom she's ever gone in, because we always have to make a pit stop there and check out all the toilet paper dispensers and flush every single toilet and put down the changing table and ask 15 questions about the picture of the woman who is changing the baby on the changing table (who Lucy is pretty sure is a real doctor) and then we go to the bathroom and then we flush all the toilets again and take 10 minutes washing our hands with soap and then, yank yards of paper towel out of the dispenser and then stuff all of it into the garbage where we sully our hands again and have to re-wash and then, we can keep shopping and (2) Lucy is a little like those tourists who must have a photo of themselves at every destination they travel, only Lucy wants to poop at every place we stop. She likes to leave a piece of herself every place we go.

It's very existential.



I distract her with limes. The desire to poop is forgotten.


Edie discards her orange and goes for beans.



We try to get the beans in the bag but very few make it. The floor is covered in beans. And an orange.

I get a nasty look from the produce guy who wonders why I'm standing around taking pictures and not picking up beans off the floor.



Edie is now indiscriminately throwing anything in arms length into the trolley. I spend as much time removing groceries as adding them.



Edie eats the thyme.


Edie eats the thyme and juggles goat cheese.

She is a prodigy.




Boredom at the fish counter.




More boredom. It's the calm before the storm. Still not out of aisle 1.




Edie makes a run for it in the milk aisle.




I go against the laws of super markets everywhere who would prefer that we PURCHASE the food before we eat it. I dole out hunks of bread to keep the inmates from going over the wall.



Lucy pretends she is a dog with a bone. This is an important sign.

I know I only have about 15 minutes to get all my groceries and get out before the inmates take over the asylum. I feel I'm on some ludicrous game show from hell.



Edie gets the thyme out of the container. And stands on it.



Edie attracts a handsome fireman and woos him with her flirty ways near the yogurt.



Like bees to honey. More firemen.



Notice Edie wondering what the hell is happening.




And then, a complete freak out.





And we finish the shopping in Mommy's arms.




Nearly done now, but the waiting in line is the trickiest part. Lots of boredom mixed with shelf after shelf of impulse purchases - bubble gum, candy, soda, balloons and Dora toys. We never get out of this sector without buying something ugly. (Notice conspicuous drink case behind Lucy)

Every time I get here I vow to be strong...



Duh! We end up with the "pink drink".

Reminder to self: Bring sledge hammer to market and pummel this drink case.



I missed the shot where Lucy gave the woman behind us a stroke when she tried to stand on the cart and jump onto the conveyor belt. I couldn't figure out how to snap her picture without looking like a ridiculously bad mother, so you'll just have to imagine the looks of horror and unspoken judgments from the folks in line behind us.



We are so at the end now.



What we left in the cart: wadded up plastic bags, pieces of shredded bread, stray pieces of thyme, a mangled banana and that damned empty toilet paper roll from Starbucks.



Lucy performs an Irish step dance for shoppers while I bag the groceries. She is singing an Irish tune loudly and people are gathered around her smiling and looking at me approvingly. They seem to have forgotten her "death leap" minutes before. I am bagging my own groceries with one hand. Edie is, not surprisingly, breastfeeding.

For several moments, the step dancing continues, the shoppers are enthralled and I think (stupidly) we might get out of the store without incident...

Then, Lucy decides to haul ass out of the store...Because mocking her mother is fun.

She turns the corner out the door and I throw the last bag into the trolley, throw a coat over Edie and peel out after her, screaming "Lucy!" at the top of my lungs so that everyone in the front of the store stops what they're doing and gawks at me and wonders, "why doesn't this white woman have any control over her children?". The women who were smiling at me approvingly a minute ago are grimacing and speaking to each other in hushed tones. Approval is so fickle.

Three men, including the security guard, try to grab Lucy as she sprints past, but she's like a grease pig and she slips right through their hands. She runs down the ramp toward the outside door, cackling with laughter.

Okay, maybe she wasn't cackling, but she could have been.



That's when I turned the corner and over-turned my cart (groceries on floor, above) and oranges scattered everywhere and celery rolled to one side and bread flew to the other and a bunch of strangers came to my rescue and stopped what they were doing and picked up the trolley and all of my groceries on the floor and put them back inside for me...




while my daughter smiled at me from the bottom of the ramp



and it turns out had no intention of running out the door, she just wanted to "see the bubble gum" which - Thank you, freakin' Pathmark - is stationed right next to the door at the perfect visual level for someone under four feet tall.



Sensing I was in over my head, this man volunteers to push my groceries to the corner by our house.

I carry Edie and walk holding hands with Lucy, well, really I was nearly pulling her along since all the energy she had running away from me seemed to disappear completely when she didn't get any bubble gum, and she kept repeating the word "bubble gum" over and over while moaning like an injured raccoon and dragging her feet along the pavement.

The man tried to say "good bye" to Lucy when he left us on the corner, but she only fell to her knees and moaned, "buuuuuubble guuuuuuum" and then bowed her head sadly for effect and laid fully prostrate on the sidewalk. People from the nearby Starbucks gawked out at us.

My good samaritan walked away just a little faster.


This next guy actually was one of the gawkers in Starbucks. He saw me trying to pry Lucy off the sidewalk and abandoned his grande frappachino to give us a hand. He's either the nicest guy on the planet or I couldn't have looked more needy and pathetic. I'm going with the latter.

15 minutes later, we were inside. Lucy stopped murmuring like a wounded forest animal and Edie foraged for toys and left my boobs alone...for like 2 minutes. I poured myself a scotch, okay, no I didn't. It was only 10 in the morning. But I wanted to.

And we had a full refrigerator.

xxxooo YM

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Friday, February 15, 2008

I've Decided to Start a Cooking Class for Amputees

Lucy’s birthday was Wednesday. She turned 3. Let me give you the highlights:

There was a blur of pink spread out over many days. A few dozen pink cupcakes. A pink fairy costume with radial tire-sized tutu. There were pink princess high heels clacking through the house, the ones we can barely walk on but MUST wear wherever we go. The ones we love so much we will scratch the eyes out of any child who comes near them. The ones so highly coveted the neighbors had to buy their kid the exact same shoes so that every playdate wouldn't turn into a rugby scrum.



A word about the radial tire-sized tutu:
It's a big pink Swifter. I haven't had to sweep the floors in 6 days.



There was a carriage ride in Central Park. A short love affair with a horse named Sasha. David was licked by a cow at the Central Park Zoo. There was pink ice cream at FAO Schwartz and overly-priced toys were purchased. Bank accounts were drained. College educations hung in the balance.




Happy Birthday was sung exactly 38 times, each time at the top of our lungs and with the appropriate amount of enthusiasm and bravado. Candles were blown out 18 times. There were 26 presents in all, all lovely, mostly pink and a bunch were of the Princess variety. Approximately 1/4 of the presents came to us by mail from outside NYC - thanks to all the grandparents here and in Australia. Lucy was excited to tear open each one of them...and then discard them promptly a minute later.

Just kidding.

Actually, Lucy loved her gifts so much she shared exactly 0 of her new toys with her friends on her birthday and spent the whole time making me stash gifts on top of the fridge so that "no one can get them".

David decided against buying regular balloons for the party. Instead he purchased a TANK that actually blows up the balloons, so there were balloons clinging to ceilings in every room, and long ribbons hanging everywhere...and this humongous helium TANK that fascinated the children. There was great fascination surrounding this TANK. The kids kept dragging it out of the closet to examine it and I kept putting it back in the closet and they kept dragging it out again and I kept dragging it back in because I was pretty sure the kids would turn a knob and the whole thing would explode and we would be hosting the party from a homeless shelter.

Plus, it was huge and heavy and klunky and nearly as big as our walk in closet. Note to David: Pathmark has a very nice selection of helium balloons. You don't have to buy a TANK.

We ate well. Birthday lunch (for the folks who couldn't make birthday dinner) was special-ordered by Lucy - BLT's with Avocado and Brown Butter Corn. We sang some more and blew out more candles.

Lucy asked for "fish" for dinner, so we started with
Ginger Carrot Dip with Crudite (adapted from Gourmet) and then, a tossed salad with ripe tangerines and a creamy cilantro dressing, Mezze Penne with Olive Oil, Tomatoes, Butter, Basil and Parmesan, Make-your-own Shrimp Sandwiches with Tarragon-caper Mayonnaise (adapted from Bon Appetite), followed by pink mini-cupcakes, more singing and more candle-blowing.

Approximately 72% of the time it took to prepare both the lunch for 6 and the sit-down dinner for 12 was simultaneously spent holding Edie on one hip and 39% of that time was spent actually nursing her while I cooked. This means that I am clearly the best one-handed cook around and am looking to open a chain of schools catering to amputees, chronic breast-feeders and stroke victims who favor one side of their body over the other.

I expect to rake in the big bucks. Food Network here I come.

Until then, I have included my versions of the recipes for Ginger Carrot Dip with Crudite (There have been requests from guests. Yes, Amy I'm talking about you) and Shrimp Sandwiches with Tarragon-Caper Mayonnaise.

I'm sure you two-handed freaks can whip up these dishes in half the time it took me. Have at it!

xxxooo YM


Shrimp Sandwiches with Tarragon-Caper Mayonnaise


This recipe makes about 6 servings

Ingredients

1/3 cup mayonnaise
2 tablespoons drained capers, finely chopped
1 1/2 tablespoons grated sweet onion (such as Vidalia or Maui, leeks also work nicely)
1 tablespoon chopped fresh tarragon
1/4 teaspoon celery seeds
1/4 teaspoon (or more) hot pepper sauce (I used Sambal)
1/2 cup finely chopped celery heart with leaves
2 tablespoons (1/4 stick) butter, room temperature
12 small (3-inch round) soft sandwich rolls or 6 hot dog buns, split horizontally
1 pound cooked peeled deveined large shrimp, each cut horizontally in half (don't be afraid to leave the shells on if the kids are eating - kids love to peel their own and it's less work for you)
Tomato slices (optional)
Avocado slices (optional)
Thinly sliced butter lettuce (optional)

Preparation

Mix first 5 ingredients and 1/4 teaspoon hot sauce in medium bowl. Mix in celery. Season with salt and pepper and more hot sauce, if desired. You can make the mayonnaise up to 6 hours ahead and I find it is a little better if you make it ahead. Cover and chill in fridge.

Lightly butter cut sides of rolls. Heat griddle or large nonstick skillet over medium heat. Add rolls, buttered side down, to griddle and cook until golden, 1 to 2 minutes. (if you're doing a party, don't be fussy - just pop them in the oven for a quick toast)

Now 2 ways to do this - (1) Spread mayonnaise over bottom of each bun. Top with shrimp, tomato, avocado, and lettuce, if desired. Cover with top buns. Transfer to plates. Or put all the veg and shrimp on the table and let people make their own. I prefer this when kids are at the table because the little ones love to peel the shrimp and construct their own. Adults do, too. It makes people feel more comfortable and less fussy. This is a great meal for getting a group together who don't know each other because every one is busy piling things on buns and reaching across the table. Fun!


Ginger Carrot Dip and Crudite


Ingredients

1/2 cup mayonnaise
1/4 cup sour cream
1 1/2 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
1/4 teaspoon Asian sesame oil
5 medium carrots, coarsely chopped
1/4 cup chopped peeled ginger
2 scallions, coarsely chopped

Accompaniments: raw carrot, celery, and cucumber sticks; trimmed green beans and asparagus; broccoli and cauliflower florets; or any other vegetables in season

Preparation

Purée all ingredients in a blender until it is almost smooth, but still has some chunk to it. If you puree it too much, it will turn to juice and it won't be hefty enough to stick to the veg. Transfer to a bowl and chill, covered, at least 1 hour. Before serving, sprinkle a little of the coursely chopped carrot on top.
This dip can be made ahead and kept chilled up to 24 hours before serving.

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Monday, February 11, 2008

A Good American Wife Hangs Out at Casa Yummy Mummy

We were so happy that Anne from A Good American Wife, her husband Fred from Art Dada and their…okay, freakishly adorable baby with his huge gorgeous eyes and his ability to be completely content in a near-strangers arms (mine) and if I may add a baby who made me seriously want to get pregnant again soon (if “the-daughter-who-shall-remain-nameless” ever stops breastfeeding) came to our house for a little Sunday lunch.

Anne with her perfectly scrumptious baby, Walter


It was great to see them and
if you don't know Annie from her hilarious and insightful blog, you just need to see the picture below from their Christmas card to get a read on just what kind of down-to-earth, salt-of-the-earth, calm, average, boring, normal people they are....sorry, I was describing our other friends.


Anne and Fred were patient guests. They had to be really. Fred was patient when Lucy laid on the couch, lifted up her dress, threw her legs over her head...without underpants...and then held the position until David could distract her with chocolate, Princess toys and money. Fred handled that well (even though it's only a matter of time before his 5 month old becomes a toddler and performs impromptu renditions of "the floppy penis dance" for their dinner party guests...I'll be waiting for their call.)

They were also patient when I maimed myself in the kitchen and had to stop cooking lunch and get mouth-to-mouth from my husband...Okay, it wasn't that bad, but it was embarrassing. I forgot to wash the hot Jamaican peppers off my hand during lunch prep and rubbed my eye with the pepper-infected finger and ended up having to halt the cooking and my husband got me a chair and a wet paper towel and I was forced to stay seated for several pain-filled minutes,hunched over with a wet paper towel hanging off my face, moaning now and again and entertaining thoughts of the emergency room and everyone kept asking me if I was going to be alright and wondering if they would have to eat at Popeye’s on the way home.

And it was hit or miss there for awhile. I thought a bucket of chicken might be in their future.

But Annie and Fred were very kind and gracious and looked out the window and made salient comments about the weather and pretended not to hear me moaning and then, pretended to be interested in whatever seriously cute thing Walt was doing on the floor, like drooling or eating lint off the rug.

I love them for that. My friends are troopers. God bless them.

Kian and Warren came over just as I put the pepper in my eye (so I had more spectators for my pain) and later Rachel and Hidaya came over. And David and I felt lucky to have a house full of lovely - and eminently forgiving - friends. I eventually recovered - it occurred to me that if Mary Lou Rhetton could land the dismount with a broken ankle, I could finish preparing brunch with a peppery eye. I'm tough.

We had the Chinese egg dish from my last post, Fried Rice with Dried Shrimp, Zucchini and Asparagus and Asian Spinach Salad with Oranges and Avocado from Bon Appetitite. The dressing BA did is not tangy enough for me so I added some lemon to this recipe and I was more generous with the sesame oil and ginger, but the salad is lovely, so you should take the basic recipe and taste it until you get the right tangy, gingery balance for you.

I think this salad goes nicely with the eggs, which are covered with rich dollops of oyster sauce and a smattering of those damn peppers - kind of West meets East - Here it is:



Asian Spinach Salad with Oranges and Avocado

Prep: 15 minutes; Total: 15 minutes (maybe less)

Servings: Makes 4 servings

2 tablespoons finely chopped shallots
2 tablespoons seasoned rice vinegar
1 tablespoon vegetable oil
2 teaspoons minced peeled fresh ginger
1/4 teaspoon (generous) Asian sesame oil
A squeeze or two from half a lemon
1 navel orange
1 6-ounce bag baby spinach leaves
1 Pinkerton or Fuerte avocado, halved, pitted, peeled, cut into 1/2-inch wedges

Whisk first 6 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.

Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange; toss gently.


xxxooo YM Continue Reading...

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Thursday, February 7, 2008

Lucy's Celery & Cheese Salad...Do Not Try This At Home

Lucy dressed for Chinese New Year


This is not a recipe for you to make, dear readers, so put down the cheddar and back away from the celery.

In fact, I had nothing to do with the composition of this dish, save leaving a few discarded hunks of celery on the counter top and letting Lucy and her friend "Famous Eddie", from next door, mutilate an entire sleeve of cheddar with one of those cheese slicers from the 1970's.

There is still cheese ground into my wood floors. I've decided to live with it.

David was due back night before last from a trip to LA and Lucy decided she wanted to make him something so he could eat when he got home. Very sweet. But I got busy with things and Kian came over with a bottle of wine and Audrey just had a cancer treatment so she was hanging out and I was making her family some dinner to take back and there was a lot of talking and exchanging tawdry gossip about the neighbors who weren't present and children wanted juice, no milk, no juice and also small children were jumping off the couch into this enormous bean bag we have called a Sumo and screaming "Penguin twist!" and "Hippo Jump" as their legs and arms flailed in the air and their screeching voices blew out our ear drums...and Edie wanted to breastfeed every 10 minutes, so I was, you know, kinda distracted and didn't notice Lucy on her cooking stool quietly doing something at the kitchen counter.

Here is the fruit of her work - Celery and Cheese Salad


Lucy's Celery and Cheese Salad, elegantly displayed in a blue plastic bowl from Ikea.
The nutty notes of cheddar blend well with the fresh nuggets of celery.
As you can tell, we went to great lengths to get the food photography just right.
Anyone want to hire us for food styling?



She carried it around with her most of the evening, repeating over and over, "Daddy is going to be so excited to eat his salad." Then, she put the spoon in the bowl and carefully put it on the top shelf of the fridge. She was concerned he might not remember where we kept the flatware (Apparently David loses brain cells every time he goes to LA).

I showed David the bowl in the fridge when he got home - both kids were fast asleep. Next morning, Lucy retrieved the bowl from the fridge and, God bless him, he ate it. Nearly all of it. He had to because she was watching him like a hawk.

Then he raved. Anton Ego's judgment was in. And the chef was thrilled. Just beaming.

Still, I can't recommend the dish for your next dinner party. We're still perfecting it.

xxxooo YM


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Tuesday, February 5, 2008

Mrs. Jang's Home-Style Fried Eggs from Kylie Kwong...and Red Cook.net

This is not me, of course, but this is exactly what I look like cooking Chinese food in my kitchen


I've been unfaithful, dear readers, I’ve been making Chinese food behind your back.

That's right, I’ve made about 8 or so different Chinese meals now and have yet to share any of them with you. Why? Because I'm secretly honing my craft.

Kian, from across the hall, has been schooling me - sometimes we whip up a little Chinese food at lunch or share plates at dinner. He's stood at the wok giving me instruction for many hours these last few weeks and tasted my stir fries and my white cooked chicken and my crispy skin chicken and my fried rice and given me helpful tips and many kind, supportive words and now, I feel worthy enough to pass on a few nuggets I've learned and some of my exploits behind the wok.

But if you want to really make some Chinese Home-Cooking, I urge you to go to Kian's new blog, Red Cook where he just posted his "Chinese Starter Kit". The starter kit has the basic ingredients you'll need to cook a bunch of simple and scrumptious Chinese meals. These are the things you must have in your pantry and you'll use them over and over.

Okay, even if you think you might not be ready to fire up the old wok, check out Red Cook anyway and give Kian some love. He's new to the blogosphere and he's good people and I have such nice readers I know you guys will hit it off.

Anyway, here's 10 things I've learned about home-cooked Chinese food from Kian so far:

  1. It ain’t nothing like what you get at a run of the mill Chinese restaurant or take out joint, so be prepared that the food you cook will be WORLDS better.
  2. Be prepared to get a lot of compliments from guests who find your food amazing and exotic and have no idea that what you made for them was freakishly simple and took very little time.
  3. There is often a lot of cutting of vegetables involved, which is nice when your guests can leisurely help you prep, while you chat about the day and start in on a bottle of wine.
  4. It will also tickle the fancy of children just waiting for the chance to wield a knife in a properly supervised environment.
  5. This cooking will generally involve dirtying one pan - the wok, which means less clean up after the meal (who doesn’t like that?)
  6. Chinese food can be prepped ahead (all that cutting of vegetables and such), stowed in bowls and zip lock bags and thrown into the wok at the last minute which makes it great for busy families and quick week night meals.
  7. The big wok of boiling oil can be a little intimidating at first, especially when small children are rushing around under foot or someone needs to breastfeed, but since the actual cooking time is so short, you can send the little ones to a responsible adult for a few minutes and get the meal cooked without sending anyone to the burn unit.
  8. Your kids will be able to use "daikon" in a sentence at their next pre-school interview.
  9. The most intimidating thing about Chinese cooking the first time is getting used to the new sauces, herbs and ingredients, if you're unfamiliar with them - but once you use the basics once or twice and learn a few general rules (like you don't usually use ginger with vegetable dishes or that you don't use soy sauce in many stir fries) then, it's all down hill from there.
  10. Home cooked Chinese food is clean, simple and uses fresh ingredients – you’ll feel good after you eat it, not like when you down a carton of Happy Garden’s shrimp fried rice and need to take to your bed for the next few hours to work off that familiar "ill" feeling.
The thing to do is learn several techniques (Kian is very big into showcasing different techniques on his blog) like, red cooking, white cooking, stir frying, etc. Once you've done a recipe or two from Kian's blog or here, you'll have it. Then, you can add different veg, meat and change things up. What I like best about cooking Chinese is that it really plays well with a good cook's sense of improvisation.

So, have fun with this. Learn the basics and then, start free-wheeling it at the wok.

For now, I give you Kylie Kwong's famous fried egg recipe,"Mrs. Jang's Home-Style Fried Eggs". Kwong is a Chinese chef living in Australia and now with some confidence, I've started working my way through her book ""Kylie Kwong: Recipes and Stories" which was a present from my father-in-law and his wife, who are fans of hers and are also very adventurous eaters.

This dish makes the common egg very uncommon and is a delightful brunch dish.


Mrs. Jang's Home-Style Fried Eggs (with some adaptations from Kian and myself)

This dish serves 4 as a starter or 2 as a meal.

Ingredients

  • 1 1/2 cups vegetable oil
  • 6 large free-range eggs
  • 2 tablespoons oyster sauce (you can buy this at most Asian markets)
  • small pinch ground white pepper
  • 2 spring onions (scallions), finely sliced
  • 1-2 red bird's eye chillies, finely sliced


Heat oil in a hot wok until the surface seems to shimmer slightly. The key here is to get the oil VERY HOT.

Get out your oyster sauce. Finely slice the spring onions and the chilies.

Crack the eggs into a small bowl, then pour into the hot oil. The eggs will puff up into a big pillow in the oil (invite guests to the kitchen to watch - it's quite fun). You want the eggs to crisp up on the bottom but you also want the top to cook without having to flip it over, so using a ladle or large spoon, continue ladling hot oil from the bottom of the pan over the top of the egg. This will cook the top and bottom evenly.

Keep doing this for 3 -4 minutes. You'll be able to tell when it's ready because the outside will start to brown and crisp and the inside will still be moist and just a little runny. You don't want to over fry it and have the inside feel like cake.

Gently remove eggs from wok with a spatula and drain off any excess oil on paper towels before plating. Drizzle eggs with the dark, rich oyster sauce and garnish with splashes of those green onions and beautiful red chilies. Salt and pepper to taste. You can serve this as a brunch dish with rice or for a more western bent, a salad.

The possibilities are endless.

xxxooo YM


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