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Tag: Cooking

Mastering the Art of Chinese Cooking

by Dan
Food & Drink / February 01, 2010

Lovingly designed inside and out with stunning colour photographs by Susie Cushner, brush calligraphy by San Yan Wong, and detailed line drawings, Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo is just one of the most beautiful cookbooks I have ever seen.

But it's not *just*a coffee-table book. Mastering the Art of Chinese Cooking includes more than 100 recipes, and Lo – an acclaimed chef with decades of experience – guides you step-by-step through the techniques, ingredients, and equipment of new and old Chinese cuisine.

It's an amazing book and surely a 'must-have' for Chinese cuisine aficionados.

Just watch this fabulous video for the book:

Carb swapping! No more crazy diets that don’t work!

by Danielle
January 04, 2010

We just received the new book by bestselling author Jorge Cruise called THE BELLY FAT CURE. I'm truly amazed. After reading the first few chapters and taking a look at the many recipes included, I'm hooked. Really! He suggests a very simple regime of carb swapping. The book gives you sample dishes that are not so healthy and replaces them with the good ones. In turn, hoping to make you lose 4-9 pounds every week. Try it out for yourself (if needed), but please consult your local physician before starting any new diet.

This is one of Jorge's many YouTube video on the subject. He explains that some foods have a high sugar content which is not good for your body (obviously) so he will give you delicious alternatives. 

Here's is Jorge's visit to The Today Show (Jan 4, 2010)

Jorge Cruise is the author of 3 consecutive New York Times best-selling series, with more than 5 million books in print in over 15 languages. He has appeared on Oprah, Regis and Kelly, The View, Good Morning America, the Today show, Dateline NBC, and CNN. Go to TheBellyFatCure.com to join Jorge?s free e-mail club.

Here’s to a sake New Years!

by Danielle
Excerpts + Food & Drink / December 30, 2009

I thought I'd post a couple of yummy sake recipes from Kathy Casey's Sips and Apps for your New Years celebration. I hope you like them! Enjoy! 

If you do intend to have a few cocktails tomorrow night please do not drive and find an alternative to taking your car.

All the best and here's to 2010!

Sake Sangria
Makes about 4 cups (6 to 8 servings)

1 (750 ml) bottle sake
6 tablespoons honey
2-inch piece of fresh ginger, peeled and thinly sliced
1 stalk fresh lemongrass, halved lengthwise, then cut into 3- to 4-inch pieces (use the entire stalk)
1/2 lemon, thinly sliced
1 small tangerine or orange, thinly sliced
1 large plum or apricot, pitted and cut into thin wedges (optional, if not in season)

In a large pitcher, combine all the ingredients and stir with a spoon, crushing some of the fruit. Cover and refrigerate for at least 12 hours, or up to 2 days, to let the flavors marry before serving. Serve over ice, and include some of the fruit in each serving.

Sake Teriyaki Sticky Chicken Wings
Makes 24

Old-school teriyaki chicken wings get a big-flavored lacquery glaze in this low-and-slow method. You can make the sauce a few days ahead of time, but be sure to allow a full hour for cooking the wings.

I cup soy sauce
1/4 cup sake, or substitute dry sherry or dry white wine
2 tablespoons very finely minced peeled fresh ginger
1 tablespoon minced fresh garlic
I cup sugar
1 teaspoon red pepper flakes
1/4 cup thinly sliced green onions, white and green parts
3 tablespoons unseasoned rice vinegar
3 tablespoons cornstarch
3 tablespoons water
1 dozen whole chicken wings or 2 dozen drummettes, about 2 1/2 to 3 pounds

For Garneshing
2 tablespoons toasted sesame seed
Thinly sliced green onion tops

In a small saucepan, whisk together the soy sauce, sake, ginger, garlic, sugar, pepper flakes, green onions, vinegar, cornstarch, and water. Set the pan over medium heat and bring to a boil, whisking constantly, to thicken. Mixture will be very thick. Let cool. If not using immediately, store, covered and refrigerated, for up to 4 days.
If using whole wings, disjoint the wings and remove and discard tips; you should have 24 pieces. Put them in a large bowl and set aside.
Preheat an oven to 375 degrees F.

Add the sauce mixture to the bowl with the chicken and mix well to coat the chicken evenly. Spray a 9-by-13-inch baking dish with cooking spray or lightly oil it. Arrange the drummettes and sauce in a single layer in the dish.

Bake for 30 minutes. Stir and turn the chicken pieces over and bake for 20 minutes more. Stir and turn the chicken pieces again and bake for 10 minutes more, or until chicken is tender and sauce is thick and glazy. Total cooking time should be about 1 hour.

Stir the drummettes in the sauce once more, then transfer the chicken to a serving platter. Spoon some of the extra sauce over the chicken, then sprinkle with the sesame seed and green onions for garnish.