The sauce was easy. Rather than red food coloring and corn syrup, I went with a simple blend of red wine vinegar, soy sauce, hot sauce and just enough sugar to strike a pleasant sweet-savory balance. And of course there was pineapple, which adds plenty of natural sugars, too. This sauce cooks up on the stovetop in minutes.
There are two basic ways to turn dairy such as milk or cream into cheese — add either rennet or an acid. For today, let’s stick with the acid method, since rennet is harder to come by, and chances are good that you already have an appropriate acid in the kitchen. The only equipment you’ll need is a pot, a thermometer, some cheesecloth and a strainer.
And did you know that there’s even a Swedish version called “kaldolmar,” stuffed cabbage leaves served with boiled potatoes and lingonberry jam?
“Each person I interviewed and cooked with had a different notion about what was and was not gnocchi. When I approached the subject as dumplings, I was quickly corrected and told that dumplings are Chinese food. (This was accompanied by a smirk and shake of the head in many cases.),” Louis writes in her new cookbook, “Pasta by Hand.”
To showcase edamame’s versatility, I’ve created this recipe for edamame and walnut lettuce wraps. Though Japanese in spirit, it skews Mexican in flavor. I pair tasty, firm edamame with crunchy walnuts and some spices to make a cold vegetarian “meat” for lettuce wraps or tacos. Vegans will love this recipe, but so will meat-lovers.
Frozen chicken is wonderful… when you remember to move it from the freezer to the refrigerator the night before so it thaws by the time you are ready to cook it. As simple a step as that is, it’s one I almost always fail to remember. And thus comes the 6 p.m. what-the-heck-do-I-do-with-a-pack-of-frozen-chicken frustration.
Under the new system, everything is Grade A, but descriptions have been added. The lightest syrup is now “Grade A: Golden Color with Delicate Taste” and the darkest is “Grade A: Very Dark with Strong Taste.”
Speaking of color, it also helps to barely cook the asparagus before pureeing it, and to reheat it only briefly after it is pureed. In general, the longer a green vegetable cooks, the grayer it becomes.
I decided to try something similar with my sandwiches. Instead of a very hot open skillet, I used medium-low heat and covered the pan. This created just the right environment to slowly toast the bread while gently melting the cheese inside. Presto! Grilled cheese perfection!