Monday, January 30, 2017

One of my Favorite Cookbooks.

Chinese Cuisine: The Fabulous Flavors & Innovative Recipes of North America's Finest Chinese CookChinese Cuisine: The Fabulous Flavors & Innovative Recipes of North America's Finest Chinese Cook by Susanna Foo
My rating: 5 of 5 stars

I bought this book about 20 years ago. I've never stopped using it. I've moved around the world quite a bit and the book has come with me everywhere. It is not 100% tradicional Chinese. There is a fantastic fusion that makes the dishes delicate and special. I wish so much there was a Kindle edition. Much easier to carry around. Highly recommend.Some of my favorite recipes are:Veal Dumplings in Ancho Chile Sauce,Salmon Congee, Pan Seared Tofu with Scallions and Ginger,Baked Creamy Napa Cabbage and Scallion Pancakes, just to name an few.

View all my reviews

These are the Veal Dumplings in Ancho Chile Sauce.

I honestly try a new recipe every day. There is no time to repeat recipes in my life. But this one...I've made it over and over again. The dumplings and the sauce are freezer friendly too. So when I make them, I make a lot!❤

Sunday, January 29, 2017

Blue Ribbon Chicken Pasta With Prosciutto

I had the most delicious pasta the other day. I got the recipe from from a member called ForeverMama. I have tried several of her recipes and every single one of them was fantastic.
I hope you will enjoy this as much as we did.

1/2 to 1 teaspoon steak seasoning (McCormicks Montreal brand preferred)
Hot pepper sauce, to taste (of ground hot pepper, hot pepper sauce such as Pastene brand or sciracha)
2 pounds boneless skinless chicken breast (cut into strips, 4 chicken breasts)
1/4 cup olive oil
1/4 cup minced garlic
1 3/4 pounds tomatoes, chopped (seeded, 5 tomatoes)
4 ounces prosciutto ham (cut into small pieces)
2 tablespoons butter
1/2 cup fresh basil, sliced into small strips
3/4 to 1 pound dry linguine pasta
1/2 cup grated parmesan cheese (fresh, or Romano cheese)
5 chile peppers (roasted pasilla chiles, peeled, seeded and cut into strips or Italian banana peppers)
1 to 1 1/4 pounds red bell pepper (3 to 4 red bell peppers, roasted, peeled, seeded cut into strips)
Fresh basil, chopped for garnish

Season Chicken strips with the Montreal Seasoning mix and ground hot pepper. Let chicken meld flavor by letting it marinade for 30 min – 1 hour.
Heat a cast iron griddle grate pan (or use outdoor grill). Grease with Pam or with oil. Once pan is hot, place chicken strips in hot pan. Turn chicken strips over to cook evenly. Once chicken strips are just cooked with a little pink in the middle (do not overcook as the chicken will be tough because it's going to cook for a second time), remove from pan onto plate to rest a bit.
Once chicken has rested for at least 10 min., slice into bite size pieces diagonally; set aside.
Heat oil in a large skillet and sauté garlic until soft and golden, being careful not to burn as it will impart a bitter taste. Add tomatoes, proscuitto, chicken and butter; sauté for about 5 to 10 minutes. Add basil, and sauté for another 5 minutes.
Meanwhile, in a stockpot, bring salted water to boil and cook linguine until al dente.
Drain pasta and transfer to a bowl, add the chicken/tomato mixture, chilies, roasted peppers, and grated cheese; toss gently to combine. Sprinkle with basil and serve.
TO ROAST PEPPERS, place in a greased cookie sheet into a 500 degree oven to char. Once the skin of the peppers is charred and pulling away from the meat of the peppers, remove each pepper from oven with tongs and place immediately in a paper bag or bowl, sealing bag tightly in order for peppers to sweat (if using bowl, cover tightly with plastic wrap).
Let peppers sit in sealed bag or bowl for a while (10 – 15 min). Once the skin has wilted away from meat of peppers, remove peppers from bag and peal skin off gently, discarding the skin and slicing the peppers into desirable sized strips.

Monday, January 23, 2017

Pasta with Cauliflower

400 grs(14 0z) spaghetti
700 grs (25 0z) cauliflower (just one normal size cauliflower)
4 tablespoons extra virgin olive oil
3 cloves of garlic,chopped
1 hot pepper, chopped
4 anchovy fillets drained
2 Tbs parsley, chopped
1/2 cup Parmesan cheese

Clean the cauliflower and cut it into florets; cook for 10 minutes in salted water.
After they are cooked, remove them from the water with a slotted spoon and keep aside.In the same water cook the pasta, al dente.
Meanwhile, warm up oil in a large pan over medium to low heat; saute garlic and hot pepper.Add anchovies and shred with the back of a wooden spoon.
Add cauliflower florets and pasta. Toss to mix.
Cook for two minutes, add Parmesan cheese, chopped parsley and season with salt, if necessary.
Stir and serve.