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© 2011 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
I tried this soup recipe from the February 2007 issue of Domino Magazine, which turned out to be fantastic!
It's a wonderfully simple soup made with soba noodles, shiitake mushroom caps, soy sauce, garlic, ginger and silken tofu, along with some green onion and nori for garnish. It's delicate and flavorful at the same time.
My lunch on the snowy Saturday we had recently in NYC. Delicious and comforting (even though I made tagine for the first time)
For the chicken apricot tagine recipe, please CLICK HERE
© 2011 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
Quinoa-themed dinner at home
Many thanks to Foodbuzz for the opportunity to post for this month (February) 24x24.
For the post and some recipes of this meal, please CLICK HERE to my blog.
© 2011 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
To read more about my epic 3-hour home cooked meal, please CLICK HERE.
© 2011 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
a cold salad of vietnamese rice noodles, mixed herbs, shredded cabbage, cucumber, snow peas, grilled shrimp and peanuts. the dressing was a mix of fish sauce, brown sugar, lime juice, sesame oil, olive oil, and jalepeno.
This turned out to be the most flavorful crust yet, but just a bit bready. I rushed getting the baking going so the dough was still a bit cool when it hit the oven.
The dough itself underwent a very long fermentation, due to going through 1 retarded rise (overnight in the refrigerator) before it was frozen, and then another 2 rises after it was thawed.
Nothing too new in the toppings, other than wrapping up tiny balls of pate in blanched basil leaves. I did that so the basil will have something to absorb the heat as well as to give it a bit of moisture, doing the dual duty of keeping it tender and preventing it from overcooking. Though that did the job of preserving the delicate flavors of the basil, I probably should have also wrapped small segments of bacon around the pate, as their tastes will complement each other and will tend to prop most of the bacon high above the pizza where it will receive more dry heat rather than steam near the surface...
I rushed preheating the oven and baking stone too, starting just as the oven temp was up to 500 degrees (the baking stone must have still been absorbing heat...); the end result was a crust that had a more bready texture than usual, with a bit of a sourdough-like taste due to the prolonged fermentation. The bacon had not cripsed up either; it probably should have been started separately on a griddle before entering the oven...
Perhaps next time...
Pancetta, pate, basil and tomato pizza
Tuesday, June 27, 2006
My most misshapen pizza yet! But the crust had the best taste and texture of then all. In places the crust turned impossibly thin, but yet didn't burn and stayed crispy until the very end. The only thing I would have changed is to partially pre-cook the pancetta, as it didn't have enough time to crisp-up in the oven. Actually more effective and appropriate to the ingredients would probably have been a thinly-sliced prosciutto.
This time I started the day before, doing a retarded slow rise in the refrigerator overnight in order to more fully develop the taste. It then went through two 2 hour rises the next day before throwing into a very hot oven. The sauce was also started the night before, stewing the tomatoes with various seasonings overnight in a rice cooker.
For toppings on this pizza, we had the slow-cooked olive oil, tomato sauce (whole peeled tomatoes, herbes de provence, homemade red wine vinear, sugar, red savina habanero, anchovies, olive oil, sweet Vidalia onions, garlic, 'porcini juice', and salt and pepper), pancetta, porcini mushrooms, and a mild brie.
The "who cares how long it takes" pizza...
Tuesday, May 30, 2006
Soupe au Pistou, made from a recipe found here at MediterrAsian.com and in the cookbook The MediterrAsian Way.
A great way to use up extra veggies.
Whole Wheat Couscous from Bob's Red Mill
To see recipes with their Israeli couscous, please CLICK HERE
© 2011 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
I bought these frozen shrimp on sale at Target but then wanted to find something light and tasty to make with them. Kind of short on ideas, I wandered the frozen dinner section at the grocery store and found Lean Cuisine Lemon Garlic Shrimp. So I picked up broccoli, a lemon, some angel hair, a bit of garlic and olive oil and voila! Dinner. Who needs cookbooks?
Missoula, MT. May 2009.