• Simple soup of pork spare ribs, short-cut against the bone, sautéed w/ garlic; quenched w/ water, sea salt added, simmered for ~ 1hr; then washed & trimmed “kau kee choy” or “kau kei choy” (枸杞菜) (Wolfberry leaves; a different plant from the one that gives “wolfberry fruits”) (Baidu article; Google translation) added and the soup returned to a simmer for a few minutes.
• Cappelini tossed in the pan w/ sautéed morels, sliced baby zucchini & spring onions.
• Slices of Jamón Serrano.
• Head-on shell-on fresh farmed Pacific White Shrimp [Bedrock Springs Seafood Farm] stir-fried w/ scallions, Thai chillies, lots of pepper, sufficient sea salt, dash of fish sauce [Red Boat].
• “Wong Nga Pak” (Napa cabbage) stir-fried w/ fresh oyster mushrooms & white beech mushrooms, salted to taste.
• Steamed white rice (Basmati).
• Fried rice. Chopped red-stemmed young spring onions, sliced young spring garlic, sea salt, stir-fried w/ veggie oil; four farm eggs, day-old steamed white rice. Reserved. Chopped Chinese celery sautéed w/ peanut oil & a dash of fish sauce [Red Boat]. Fried rice added back in, everything tossed and stirred together more.
• Sliced purple asparagus sautéed w/ chopped not-as-young green spring onion (this went into the oil first), sliced fresh oyster mushrooms & fresh shiitake mushrooms.
• Beef & green onion shui kow (or sui kow or sui gow) dumplings [Wei Chuan] and Pork, leek & shrimp shui kow dumplings [Wei Chuan].
• Skinny wonton egg noodles.
• Chicken stock simmered w/ a bit of oil and several whole ikan bilis (dried anchovies) [鴻昌隆 brand; English company name given as “Eastern Oceanic Enterprises”] plus a couple of dried far koo [紅葉 brand; “Red leaf”] plus some dried far koo stems. Mushrooms & anchovies removed, the stems trimmed off the mushrooms and the caps returned to the stock.
• Chiffonaded young kale, simmered briefly in the stock above.
All served together as a bowl of shui kow tong mein.
• Pork, daikon & radish soup.
Short-cut pork spare ribs and a few chunks of thick-cut pork shoulder were sautéed with halved cloves of garlic in vegetable oil plus some sea salt. Sufficient water was added, brought to a simmer, most of the foam skimmed off, two honey dates/jujubes¶ added and simmering continued (covered) for about an hour. Peeled daikon cut into large sticks were added, followed after ~10 min. by trimmed French breakfast radishes and fresh shiitake mushrooms (stems removed) and simmering continued for about half an hour or so.
• Spiced sautéed red-stemmed Swiss chard, purple asparagus, tomato & white wax potatoes.
Garam masala plus additional ground coriander was sutéed briefly in veggie oil, sliced white wax potatoes and sea salt added and the mix tossed around. A large chopped-up ripe tomato (hoophouse) was added and the mix stirred till juices were released. Trimmed sliced purple asparagus was added, the mix tossed; then chopped chard added and the mix stirred (partly covered) till the chard was wilted in.
¶ I used Huizhou (region) honey dates (徽州蜜棗) [Golden Lion brand]. Honey dates/jujubes are Chinese jujubes (Ziziphus jujuba) preserved by soaking in honey then dried.
• Salad of red-leaf romaine & purple asparagus. Dressed w/ Maussane-les-Alpilles olive oil [Moulin Jean-Marie Cornille, Fruité Noir], 8-year-old Modena balsamic, sea salt & fresh ground black pepper.
• Sockeye salmon fillet, de-skinned. Steamed w/ some veggie oil, fresh lime juice, sweet mirin [Honteri], a bit of Shaohsing wine [Wei Chuan], sliced scallions, sea salt and white and black pepper.
• Mushroom medley. White beech, oyster, Baby Bella mushrooms and trimmed scallions sautéed w/ julienned ginger in veggie oil; with sea salt & a dash of rice wine (廣東米料酒) [Twin Lantern brand].
• White rice (Basmati).
• Chioggia beets & greens. Beet simply cooked in simmering water w/ salt. The inner leaves/hearts of the greens blanched in oiled simmering water. Plated, drizzled w/ 8-year-old Modena balsamic vinegar & Maussane-les-Alpilles olive oil, dusted w/ sea salt & freshly ground black pepper.
• Pistachio gelato. From Goose the Market.
• Linguine w/ lamb bacon, “Dodge City” salami, cippolini onions, broccoli florets, baby zucchini, Baby Bella mushrooms and fried eggs.
Sliced-up lamb bacon and “Dodge City” salami [both from Goose the Market] were sautéed in veggie oil. Sliced cippolini onions [Goose the Market] were added, the mix tossed/stirred; quartered baby zucchini [Steffen’s Quiet Springs Farm] were added followed after a few minutes by sliced Baby Bella mushrooms and then parboiled broccoli florets [Nading Farm]. After tossing a bit, al dente just-cooked (normal manner) linguine [Barilla] was added and everything tossed and mixed for a bit in the hot pan. Served w/ fried farm eggs [Schacht Farm] sunny-side up on top.
• Braised pork hocks.¶
• Chinese long beans (Vigna unguiculata ssp. sesquipedalis) stir-fried w/ garlic.
• White rice (Basmati).
¶Sliced ginger & smashed garlic were sautéed in veggie oil. Pork hock slices were browned in that. A good dollop of mutenka shiro miso [Maruman] was added, plus sea salt. Sufficient water was added, the stuff brought to a simmer, generous rice vinegar [Maruchan], Shaohsing wine [Wei Chuan & Asian Taste] and light soy sauce [Pearl River Superior] were added in. Rehydrated small “Far Koo” [flower-pattern thick-cap shiitake nushrooms] and two softened honey jujubes were added in. A good pour of peanut oil [Oriental Mascot] was added and “sufficient” rock sugar was thrown in. The mix was simmered for about 1½ hours with star anise (small handful) and cinnamon (2 sticks) added in about halfway through. Salting was adjusted. Daikon (cut into sticks) was added and simmering continued for ½ hour or so.