Getting back in the game

For April 14th, 2013

Hong Kong Style Russian Borscht

Shaking beef

Shrimp asparagus fresh shiitake stir fry

Eight treasure stir fry

Poached bok choy

Two thousand thirteen

Braciola from Saveur

http://www.saveur.com/article/Recipes/Braciola-Italian-Beef-Rolls

Torta di Spinaci
http://penandfork.com/recipes/torta-di-spinaci/

Stir fried cod with fresh shiitake, sugar snap peas, and carrots in black bean sauce

Raisin pecan bread (Essential New York Times)

Two more weeks

Salmon burgers with lemon and capers (EPI)
Extremely yummy. Just cut the breadcrumbs by 30% - 50%

Beef Barley Soup (WS)
Amazing, amazing, amazing

Vietnamese Pork Chops
Awesome, awesome awesome

It is a Win, Win, Win this week!

Making it work

Beef short rib Wellington pot pie (WS)
Split pea soup (WS)
Creme Brulee (WS)
Vermont honey oat meal whole wheat bread (King Arthur Flour website)

The "pot pie" did not end up being one, for I learned belatedly that frozen puff pastry sheets takes at least 40 min to thaw. Ah well, let's think of something else to make with it.
The recipe was a good one. Fatty. I just let it sit in the fridge and then took out chunks of congealed fat from it 2 days later.

Another winner

Pork stew with pumpkin (WS)
- used butternut squash
- paired with parpardelle noodles

Royal catfish (Elephant Walk)

Digging deep

There are dishes I never order in Hong Kong, or that my parents may have ordered when I was a child, but I never enjoyed (because I was a child). Subsequently, I never think of cooking them now. But when the dish is discovered, and tried out, the satisfaction can be tremendous. Stir fried chicken with pine nuts (HK) ~~~~~ And then there are cookbooks I own, that I never really use. And then I use it, and the results were lackadaisical. Javanese Spiced Oxtail Stew (from Cradle of Flavor, James Oseland)

Good recipe

Moroccan slow cooked lamb (EPI)