Monthly Archives: September 2011
薑蔥麵 (Ginger/Green Onion Noodles)
-green onion, diced
1) Cook egg noodles.
2) While noodles are cooking, dice ginger and green onion (to taste). Add to noodles. Add sesame oil and oyster sauce, also to taste.
This is quite possibly one of my favorite soups in the world, and I love Nadia for introducing it to me (and sharing the recipe). I’ve always loved chicken corn chowder, and back in the day, my ex would keep his house stocked with cans of it because he knew I loved em’, and the way to my heart is through my stomach. But anyway, our [6F] household, once we’d all moved in together, would finish the entire vat almost in one night.
When it was just Nadia and Rey, they used to be able to take the leftovers for lunch and still have some left for dinner. Once Suzanna and I moved in, the giant pot would be empty by morning. There’d be one meager bowl left for whoever happened to wake up first (usually Suzanna, unless I was operating on the schedule of death), and for the first few months after we moved on, Nadia was always left wondering how it could possibly disappear so quickly. The pot had been washed and dried and was sitting on the dish rack. Were the leftovers in the fridge? Nope. It’d vanished without a trace. (They soon realized that it was because we’d moved in. It’s part of how I earned the nickname, “Black Hole,” and it’s also part of how/why Nadia started cooking enough to feed an army.)
Creamy Chicken Corn Chowder
-2 cans cream of potato soup
-2 cans corn
-1 quart half & half
1) Throw it all into a pot and turn up the heat. Ready when the chicken’s cooked!
My running/jogging buddy, Mekala, happens to have a rather magical and prolific lemon tree in her backyard, so she decided to bring me some one day. I converted them into lemon bars, gave some to her and her family as a thank you, and received the following text: “Hey, by the way, you’re getting more lemons. My family loves them! It was delicious!”
This is how my lemon supply was born. :P
Recipe adapted from smittenkitchen.
-1 3/4 cups unsalted butter, room temperature
-1/2-ish cup sugar
-2-ish cups flour
-1/8 tsp salt
-5 eggs, room temperature
-1 2/3 cups sugar
-1 tbsp + 1 tsp grated lemon zest
-2/3 cups freshly squeezed lemon juice
-2/3 cup flour
-confectioner’s sugar (for dusting)
1) Preheat oven to 350 degrees F.
2) Cream butter and sugar together and mix until light. If you’re like me and you don’t own an electric mixer, this is the time to build your forearm strength and/or endurance. I used a fork.
3) Mix in flour and salt. Roll into a ball and flatten into 9×13 in. baking pan.
4) Bake crust for 15-20 minutes. Let cool.
5) Whisk together eggs, flour, sugar, lemon zest. Pour over the crust and bake for ~30 minutes, or about 5 minutes beyond the point where the filling is set. Let cool to room temperature.
6) Dust with confectioner’s sugar. Cut into triangles (or rectangles…).
If it says “Sexy” in front of it, that’s usually a tell-tale sign that I made it with my Davis roommates. :P I somehow did not have a single picture just of the mashed potatoes, so please ignore that amazing-lookin’ mint lamb for the time being. I’ll dig that up/scout it out soon. :O This is one of the [probably many] recipes that doesn’t have exact measurements, so it’s basically to whatever consistency you like your mashed potatoes to be at.
Sexy Garlic Mashed Potatoes
-shitload of garlic*
-milk or cream
-herbs if you’d like
1) Boil potatoes until soft. Drain and mash them in the pot.
2) Cook garlic with butter (make sure it doesn’t get too brown). Mix with potatoes. Add milk (to whatever consistency you want your potatoes to be). Add salt, pepper and herbs (to taste).
*Just as a rough estimate, we pretty much decimated an entire bag of potatoes and 5 heads (yes, heads, not cloves) of garlic in the making of this.
Before Keat left for
Boston Texas, he gave me a gigantic bag of chives because his mom would be driving with him, and who wants to see food go to waste? Since I didn’t have time to make dumplings with them, this happened instead:
It only says egg in the title because that’s the traditional dish.
-eggs (or tofu)
1) Cover bottom of pan with very thin layer of oil. Beat eggs and add chicken essence, to taste.
2) Pour egg mixture into pan. When bottom of egg mixture is fairly firm, gently lift edge to allow the remainder of the still-liquid egg mixture to go underneath.
3) Add chives. Cook. Add oyster sauce, to taste. Egg can be substituted with tofu if desired (or use em’ both!).