Showing posts with label preparation. Show all posts
Showing posts with label preparation. Show all posts
1/2/08
Cioppino Secret
New Year's Eve dinner with my dad, stepmother and their friends in Santa Rosa: the featured meal, their NYE tradition, was a hearty cioppino. Why so good? The chef let us in on a little secret: crab butter. No, it's not a flavored dairy item. I had to google around a bit to figure it out.
9/12/07
June Swoon
A couple years ago fellow Bistrovian BrO turned me on to the marmalade of June Taylor. Best marmalade I've ever had, and better yet I had it all to myself, as The Fanch can't stand the stuff.
Our old friends at Chow have a video interview with June here.
Our old friends at Chow have a video interview with June here.
5/1/07
On Bacon Shrimp Fried Rice
Theory
Googling my leftovers, I came across this recipe for bacon shrimp fried rice.
After some pondering, I concluded that I'm uncomfortable with all these ingredients being thrown into the pan together.
I can see the shrimp and bacon together.
I'd be content with a separate complement of steamed broccoli.
The rice, also, could be on its own.
The mushrooms are the unknown. They could go with the shrimp/bacon (probably my preference, although they should be minced, not sliced) or with the rice.
A premise of my critique is that the ingredients should not all be chopped into small pieces. Too much noise and not enough signal.
You can't have too many actors on-stage unless they're organized into clear groupings, patterns and hierarchies (cf. Balanchine). Without, it's just a mob scene.
Praxis
Serve the bacon and shrimp sauté on top of a bed of fried rice (use the mushrooms in the rice after all). Steamed broccoli goes on the side. Be artful, as always.
Bacon and shrimp sauté: bacon, minced onion, shrimp, soy sauce, sherry.
Fried rice: onion, garlic, mushroom, egg, rice, sugar, salt.
Googling my leftovers, I came across this recipe for bacon shrimp fried rice.
After some pondering, I concluded that I'm uncomfortable with all these ingredients being thrown into the pan together.
I can see the shrimp and bacon together.
I'd be content with a separate complement of steamed broccoli.
The rice, also, could be on its own.
The mushrooms are the unknown. They could go with the shrimp/bacon (probably my preference, although they should be minced, not sliced) or with the rice.
A premise of my critique is that the ingredients should not all be chopped into small pieces. Too much noise and not enough signal.
You can't have too many actors on-stage unless they're organized into clear groupings, patterns and hierarchies (cf. Balanchine). Without, it's just a mob scene.
Praxis
Serve the bacon and shrimp sauté on top of a bed of fried rice (use the mushrooms in the rice after all). Steamed broccoli goes on the side. Be artful, as always.
Bacon and shrimp sauté: bacon, minced onion, shrimp, soy sauce, sherry.
Fried rice: onion, garlic, mushroom, egg, rice, sugar, salt.
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