Saturday, August 22, 2009
Anyway I can't tell you how THRILLED I was to come across Jennifer's post titled "Very Cool". She gives a fabulous (as always) recipe with gorgeous (as always again) pictures and instructions that even my husband could follow! Okay, maybe not M, but you get the idea. The recipe of the day was Zia Zhiang Mien and I just could not pass it up!
A few months ago a little Asian Market (ya, that's what they call it too!) opened up right across the street from where I work. I had occasion to drop in to pick up fish sauce for last week's short ribs and was completely in awe of all the neat stuff they had! With recipe in hand I dropped in and started the hunt for all the lovelies in Jennifer's Dad's recipe. Well, thank gawd she had pictures of everything! Let me tell you, Asian Markets are, well, Asian, and 99% of what they have is not labeled in English (some stuff was but where's the adventure in that?!). Anyway with lots of hand gestures and some help from the shop keeper's son I was able to get everything I needed and all for under 20 bucks. I just LOVE this place!!!!
There's lots of chopping and dicing which I find to be pure joy. And I was inspired by the beauteous photos so I even put everything into pretty little bowls and took my own photo - not as pretty as Jen's but I'm proud just the same.
The recipe turned out just wonderful, reminiscent of my local fave, but much better. I was so pleased, it even looked right - and the flavors were perfect - although just a tiny bit too spicy for me, so next time I will cut the chili garlic sauce by a little - not a lot though, the flavor mellowed a little over night (left overs for lunch - heaven!). I don't know about you but when I can reproduce (even better) a dish that I have had in a restaurant I fee pretty good! Give this one a try you won't be disappointed.
You can find the recipe here.
Tuesday, August 11, 2009
I've been trying to limit my magazine purchases to avoid a possible landslide of monumental proportions from crushing some unsuspecting passer by in my house. Nine times out of 10 I thumb through and to see if there really is a recipe in that issue that I would ACTUALLY make. Problem is, until my recent attempt at reform I ALWAYS decided that there was. And, like so many other cooking mag addicts I would dog ear the page and set it aside to "make this soon". As stated my "make this soon" pile has become a hazard. This time I didn't, I just grabbed up the pretty picture and scurried to the register to purchase my guilty prize before anyone caught on.
I didn't relegate this mag to the "pile", this time I kept it floating around the kitchen, then neatly stacked on top of the magazines on the coffee table - basically in my face at all time. And, in M's - which one day resulted in him asking "are ya gonna make this?" while holding up said pretty picture and pointing? What else could I say but "yup".
Part of what attracted me to this mag was the short ribs - I seem to be stumbling over short rib recipes like it's some kind of message lately. Well I figured it was time to heed the call and make some! Over the last few weeks I've seen short ribs at my local bulk food store on a regular basis so that's where I headed once the decision was made. Well, let me tell ya, it must have been a mirage because there was a dearth of short ribs in my area. I tried said bulk food store - beep thank you for playing...I tried the grocery store I NEVER shop at any more because they had the audacity to change hands and change floor plans, again beep. However, I was regaled by the Meat Manager for a solid 10 minutes about something to do with ordering and green and slimy. I'm pretty sure he was speaking English, or some English. Ya, I could not understand a freakin' word this guy was saying but he was on a roll so I just stood there, smiled like an idiot, nodding like a bobble head doll until it seemed like he had finished...then I dropped my basket and ran!!!
Last resort was another local, but kinda out of the way store that I hardly use but M thought it might be worth a shot. Thank gawd for M - although they did not have the English Short Ribs called for in the recipe they did have boneless short ribs. I got a very good explanation of butchery from a nice young man (did I really say that - man I'm getting old). Well he talked me into trying the boneless 'cause - guess what - short ribs are a FALL food item! Ya, like why would a magazine print a recipe for summer grilling using an item usually reserved for fall???? (To their credit they do mention you may need to special order - way in the backity back of the magazine).
I had to make a few adjustments due to the fact that I used 4 pounds of boneless meat rather than bone in...more meat guys, oh ya! I also did not use the grill for braising as called for in the recipe, it was just too much of a pain and the bugs were crazy that night. Other than that I followed the recipe closely and was rewarded with short rib perfection! My photo is not as pretty as fine Cooking's is but boy the ribs were spectacular!!
There are heaps of steps so plan accordingly. I made this on a week night, next time I will save this for a weekend. Oh, any changes I made are noted in my version of the recipe - click the link below the photo.
Friday, August 07, 2009
Now if you mix it into something, say a dressing or sauce - Gorganzola Cream being my absolute fav - so I can't see the offending fuzz - well then okey dokey I'm in. I mean not all blue cheese is fuzzy, I admit, but some have those weird little icky looking blackish chunky bits - hang on I have rub the goose bumps off my arms...Okay, better now, I think I'll just skip the mental visuals for now!
I'm really not adventurous when it comes to food, normally I throw stuff out that has grown hair! SO imagine my surprize - first when I chose this recipe, and second when I absolutely loved it!!!
I was just browzing my fav italian cook book - Betty Crocker's Cooking Italian - when the beautiful photo caught my eye. I was sold by the photo and only slightly dismayed when I read the gorgonzola part. I figured if it looked THAT good it had to taste THAT good!
Well, I have made the recipe twice. The first time I skipped the parsley 'cause I was out, ya I know "what a chef" no parsley - sheesh. We really liked it, but I thought well, it could be creamier and it needed, um something.
I decided to try it again, this time using the parsley - should have skipped it, it was pretty strong. I also added the "creamy" that was missing by adding a little pasta water to emulsify things (that's my 50 cent word of the week!). The "something" I thought it needed was a squeeze of fresh lemon juice at the end - perfect. Even with the parsley this one was great! I'll drop the parsley and dub this one a keeper!
** Oh, and I flung some extra gorganzola on top for artistic license!