Dejah

Wanted Fish-fragrant eggplant AND Mapo tofu, so combined the two - nice silky spicy mixture over jasmine rice and baby Shanghao bok choy - also posted over in the China forum:

Still trying to use up all the lovely Chinese vegetables from a shopping trip to Chinese supermarket in Winnipeg. Tonight was to have been Fish-fragrant Eggplant but I also wanted Mapo Tofu. So, I combined the two - great silky combo over jasmine rice along with simple stir-fried baby Shanghai boy choy. Had this Chinese mustard greens soup in pork stock last night.

The kind of rice used may determine the stickiness. If you use jasmine or regular long grain rice, the grains will not stick together unless you use too much water. Use short grain or "sweet rice", the grains will stick together no matter the method. I use arborio rice when I make paella - start off on top of the stove, then finished in the oven. That has been producing the right stickiness but not gummy or gooey.

Chinese celery, fresh shitaki mushrooms, fresh waterchestnu. I've never been able to buy Chinese celery, so this is the first time for me cooking this veg. I quite like the stronger flavour and the crispiness. It went well with the earthy mushrooms and the sweet waterchestnut slicces.

People born and bred in Dauphin - Yorkton area just seem to have the knack for pierogies and cabbage rolls. I used to have 2 guys working in my Chinese restaurant kitchen, and for staff celebrations, they'd have us all making pierogies. The wrappers were never as fine as yours, Pierogie. I like mine deep-fried with sour cream and dill. Last Christmas, a colleague's daughter was selling pierogies as a fundraiser. This time, they came from the Ukrainian church ladies in Yorkton, Sask. Apparently, they made thousands! They were beautifully shaped and quite delicious with our Xmas turkey!

Using fresh produce from Chinese supermarket in Winnipeg - Lucky Supermarket. Tonight, Chinese celery stir-fried with fresh shitaki mushrooms and waterchestnut. Lovely flavour of the crisp celery mingled well with the sweetness of the waterchestnuts and the earthiness of the mushrooms. Lemongrass beef with fresh green peppercorns and Thai basil. Had this dish at Mama's Noodle House in Wpg. It had a stronger lemongrass flavour. I tried to infuse the oil in the wok with lots of smashed lemongrass before I stir-fried the beef with lots of finely chopped lemongrass. Didn't get as strong a flavour. Any ideas?

Thanks, Frank! You'd think the installers (from the supplier) would know what is required. When they were here, they checked the outside vent, the length of venting, turns, etc. I'll go back to them to see what can be done.

This is my third Jenn-Air cooktop. The house (built in 1982)came with one and I've just replaced it last Christmas. I wish they still made the all stainless steel one - so much easier to clean! My main problem is the fan in the downdraft. It shuts off after it's been running for maybe half an hour - even when I'm not finished grilling! So, it can become smoky. Is this normal? I can't seem to find out from the dealer, or supplier. My other one also did the same, but it was running on a "fuse" box. I thought maybe with the direct hook up to the panel that I wouldn't have this problem. Anyone with insight on this problem?

I'm also curious about the bread crumbs on the halibut. Sprinkled on top? Was the fish dredged in egg wash then crumbs? I made a variant of Ann's Greek turkey meatballs / into burgers without the raw rice, and added cumin and mint instead of oregano. It was still delicious with the avgolomono sauce even tho' it curdled 'cos I was too busy with the grill. We had grilled veg, jasmine rice and some stir-fried oyster mushrooms. This was all cooked on the Jenn-Air grill.

Thanks, Roberta, for answering the questions about Long Beach and QM. Love the casual way you write - a conversation peppered with appropriate expressions. I was so thinking of you and your bungee cord last night while I was replacing the duct tape on one of my condiment shelves in the fridge! Made a note on the shopping list: buy bungee cord! Could do with a bowl of that stew and a slice of your bread right now even tho' it's not even breakfast time!

Is this the same area where the Queen Mary is docked as a hotel? I remember back early 1970s when hubby and I were treking around California in our Westphalia camper, we actually camped in the parking lot close to a restaurant where we had supper. Sure doesn't look the same now! We did tour the ship the next morning. Now, THAT'S what I'd call a farmer's market. Did you buy anything? Thos strawberries look delicious. I wonder if our "California" strawberries come from the same farm?

Another great blog on the go! I am very interested to see how you will use the mustard greens. We can get these from the local Chinese "Aunties'" gardens - usually early June - called "look yuet chang" - literally June Greens. I've only used them for a quick soup with ginger and pork stock. I think this is considered a "cooling" soup to help balance the body. Rosie and Lulu look very happy to have been rescued by you.

robirdstx: Perhaps the strips you used for the sunburst were too thin? I've never made quiche, so another inspiration from this thread! The puff pastry sounds very inviting as an alternative to regular pastry. Kim: Love lamb any way, especially if there's sauce for the rice. Last night's was with carmalized onion or tomato? I made "cheaters" beef vindaloo with Patak paste last night, over cumin basmati rice. But, I , too, have some lamb that needs using up. The weather's been atrocious, so may be lamb in the near horizon!

So many unusual and familiar foods to try and pictures to tempt: the sashimi shrimp, the pizza with shrimp, lemon, and mint...Jeff's lamb shanks, dcarch's presentations, beet root, Ann's roast beef...This sounds like a "thank you" speech from the Oscars! Weekdays, back to simplier cooking for me due to time constraints and lack of energy after working with international students. Last night, Singapore Rice Noodles with char siu and quick stir-fried shrimp:

Are you soaking them one at a time or a couple at a time? I've always put one into lukewarm water until it's pliable. Then I take it out and lay it on a moist cutting board and put another one in to soak. By the time I finish rolling the first one, the one in the water is ready. If you are not fast at rolling, you might want to wait until you are finished rolling before sliding another one in. Make sure your bowl is wide enough to hold a round of rice paper without it bending onto itself.

First attempt at Chicken Marsala served with mashed taters and Shanghai bok choy

Ann: I'll have to check your blog for the fish batter. Yours do not look greasy at all! Jeff: Looking forward to your finished lamb shanks. We so seldom get shanks, and they are usually New Zealand skimpy on the meat. Sunday - last lesiurely supper until next weekend. Chicken braised with onion, ginger, coriander, paprika, dates, and cilantro, served with roasted baby taters, sweet potato, fennel, along with broco-slaw. The sauce was very flavourful and the chicken moist. The fennel and sweet potato worked well with the flavours.

Weekend! Time for some cooking. Made Ann_T's Greek meatballs tonight. Wonderfully moist ground chicken meatballs covered with avgolemono sauce. Served with brown rice pilaf and salad dressed with Kraft Greek Feta dressing (lazy me!) Lots of meatballs left. Will they freeze well, Ann? Maybe I'll just take a bunch for the staff on Monday.

This wasn't lunch but dinner as our lunch break is only an hour. Our teaching staff of eight ladies and one gent usually have a "post mid-term exams staff meeting dinner" at different restaurants in Brandon, MB. This is the seond time we've dined at Diggers Restaurant at the Trails West Motel. 90% of the time, people have the usual hotel restaurant fare. Two years ago, they hired Moroccan Chef Rasid, formerly of a fancy restaurant? in Lockport, MB. He loves to cook food from Morocco, Portugal, etc., so if we get a group together, he will prepare a special menu. Tonight, we were offered the following: Choice of 3 salads, but we chose 2: Sahara Salad of peach, shrimp and sauteed dates Calamari salad with cherry tomatoes Soups: Stone soup Harira Moroccan beef soup with lentils Entrees: Roast rack of lamb with stewed prunes Bastila Moroccan Couscous Royal Seafood Rice Beef ala Portuguesa We also had Portugeus sangria. For dessert, it was dates stuffed with whippef cream. They looked awfully rich and sweet, but we were pleasntly surprised by the coolness and not as sweet as we anticipated. Chef came and sat with us, giving us a brief commentary of the food he prepared, and showed us how Moroccans ate couscous. The food was delicious, and Chef entertained us well with his knowledge of food and culture!

In my Toisanese family, for as long as I can remember, we've always had soup. It can be simple like watercress, melon, or chayote in pork stock, or a long simmered soup. So when my Mom came for supper, there is always a soup, a stir-fried vegetable, and a steamed dish. Maybe in China, people are not so obsessed about a "pot for everything", so much of the meal is prepared in the wok. Me? I have a soup pot, a wok or two, and a steamer. I use 'em all...IF I don't have to do clean-up!

Everything looks so good, but the rhubarb pies really got me salivating! Doen't feel much like spring here, but the image of Ann_T's pie can help me pretend spring is on its way. Picked up 12 year old grandson for supper and sleep over, and he loves noodles of all kinds. So, tonight, I made him Cantonese chow mein: beef tenderloin, egg noodles and mixed vegetables. He also had a small grilled tenderloin steak!

There are differences between brands of rice noodles. The ones I get in the local supermarket are usually packed tightly onto styrofoam trays. When I can't get to the city for the Chinese supermarket, these are what I have to contend with. Like Chris, I take them early, in the morning for supper. I go one step further and take them out of the package, separate into as many layers as I can, then cover loosely with saran wrap. If I am in a hurry, then I take them out of the package, separate layers as best as I can, then mixcrowave for a couple of minutes. Take the plate out and remove pieces that are soft and separate each strand. Return the rest for another minute. It's tedious but well worth the effort if you want good noodles. The ones in Chinese grocery stores, the YEO or YOUNG brand from Vancouver (all the way to the Canadian prairies), are looser, and easier to separate. I follow the same proceedure as above. However, I don't rinse with water, neither hot nor cold. This rinses off the oil which will keep it from sticking to the pan and to each other. Rinsing will also make the noodles softer and you lose that "chewy feel". I like them dry-fry with a light splash of soy sauce. My kids love it with loads of oyster sauce. So, I take mine out, the bottom layer with the crunchy bits, then ass the sauce for the rest. My favourite way is topping with fermented black bean and garlic stir-fried wirh bitter melon and beef.

dcarch: Siimple stuffing...like your artisitc plating... Fermented black olives...the Chinese ones called lam see? Tomato powder is a new one for me. Specialty food shop?

Thanks, everyone, for the kind comments on the ribs and crustaceans. I'll be sure to pass them onto Ryan-Boy. After the weekend of gluttony, we're trying to "reduce", so last night, it was steamed ground chuck with preserved Sechuan vegetables(jai-choi) and a big plate of bok choi stir-fried with lots of ginger and garlic. Tonight, maybe another steamed dish and vegetables. Ann_T: Your Greek meatballs are on for the weekend. I see Ryan has left half a bottle of bourbon here. I wonder if he'd mind my using it for Borgstrom's Bourbon-ancho sauce? I already have the pork tenderloin... Dcarch: Tilapia and siu choi are two of my favourite foods - nice pairing. What did you stuff the fish with?

Ann_T: Any specific recipe for the Greek meatballs? I like the idea of using ground chicken breasts, which I have a lot of on hand. To reward my future s-i-l Ryan for fixing the bathroom sink and my computers, at his request, seafood night! We had steamed dungeness crab, Alaskan King Crab with ginger, cilantro, and Chinese wine, soft shell crab, and Emeril's crab cakes.