Multi-style cooking

One of my new favorite cookbooks is Sylvia Thompson's "The Kitchen Garden Cookbook" (NY: Bantam, 1995). I was so happy when a customer brought in a copy to trade in our used bookstore and immediately smuggled it home to peruse. The book is organized by vegetable types and has so many unusual treatments for veggies that Dan and I have been consulting it frequently as the motor on the home garden has started to cycle. Our crop of Tatsoi, little baby bok choy, started to flower now that... Read Full Story

This braised chicken leg tastes so wonderful. I love the strong aroma of green onion, it's so... special.Preparation:Rinse chicken legs well and marinate them in the mixture of dark soy sauce and salt.Cook:(1) Heat wok or skillet under high power;(2) Lay a large bunch of green onion at the bottom of hot wok or skillet;(3) Lay chicken legs on green onion with skin side down. Chicken skin and green onion are both browned by the fat of chicken, the mixed aroma develops -- smells great!(4) Turn... Read Full Story

This Sunday, our colleague invited group members to enjoy his homemade Pakistan food. I brought a brownie, which can be a proper mate for spicy dishes.It is my first time to try brownie. I wrote down "Don't over work, don't over bake" beside my recipe :)I chose dark chocolate bar and dark chocolate chips in my brownie.Preparation:(1) Grease a 8×8 inch square baking pan and line with parchment paper;(2) In a medium bowl, sift together 3/4 cup all purpose flour, 1/2 tsp baking powder, 1 tbsp... Read Full Story

Yum! My kitchen smells so amazing right now! This morning, I made an oatmeal crumb cake, started a beef roast in the slow cooker, with onions and barley for tonight's soup, and baked a loaf of honey wheat bread. We finished up our last loaf of bakery thrift store bread, and because of the Pantry Challenge, my bread machine is now occupying a permanent spot on my kitchen counter: I must admit that I'm not a big fan of bread making. To save money, I used to make bread frequently. I stopped... Read Full Story

This bread tastes very soft and I like the pleasant flavor of virgin olive oil.(1) Sprinkle 1 1/2 tsp active dry yeast in 1/4 cup warm water, let sit until foamy.(2) In a large mixing bowl, add 3 cup all purpose flour, 5 tbsp olive oil, 1 tsp sugar, 1 tsp salt; blend in yeast solution and then add 3/4 cup water.(3) Knead to form a smooth and elastic dough.(4) Transfer dough into a lightly greased stainless steel bowl and air-tightly wrap with plastic wrap; let ferment in the fridge overnight... Read Full Story