The Final Recipe of 2007: Beef and Vegetables With Sha Cha Sauce

My final recipe for 2007 had to be Chinese, and I wanted it to be something very special, festive and beautiful. And, as you can see above, I was lucky enough to capture an image of the Shao Hsing wine bursting into flame as I deglazed the wok. (Stir frying with one hand and taking […]

It’s All About The Chew: Sichuan Dry-Fried Beef

And you thought I had abandoned Chinese cookery, didn’t you? Ha! Nothing of the sort. Just because I have started doing research on recipes from along the Silk Road for work, doesn’t mean I am going to permanently turn my back on my greatest culinary love. No–I just have to multi-task! Morganna, who has been […]

Good Greens: Gai Lan With Hunan Salted Chilies and Ground Bean Sauce

The seasons shift; a veil of mist shrouds the hills surrounding Athens, and the multi-hued leaves whisper, wafting to the newly damp ground in fluttering waves of amber, gold, russet and brown. The winds have grown chill with autumn’s first frost, and most of the plants which grew summer’s tender fruits, vegetables and herbs have […]

Homestyle Tofu, Beef and Autumn Vegetable Stir Fry

I know that I haven’t posted much about Chinese food recently. Bad, wicked Barbara! Shame on me! It is mostly because I had posted so many recipes for Chinese noodles (and yes, I will go back to those eventually, I promise, promise, promise), then got distracted by all of the canning and food preserving, that […]

Kimchi Noodle Soup

The theme of this year’s Eat Local Challenge is “Preserving The Harvest,” and I thought that I could use this opportunity to not only make up a few more batches of kimchi and Hunan salted chilies, but also highlight a few recipes using these delicious lactic-acid fermented vegetables. Lactic acid fermentation is an ancient method […]

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