November 20, 2011

Tiramisu - What More Could You Ask For?

chocolate, cream, dessert, hong kong, ladyfingers, mascarpone, recipe, savoiardi, tiramisu,

In a rather delightful story of origin the story goes that tiramisu, which means "pick me up", was a dessert favored by courtesans of Venice who needed quick sweet bursts of energy throughout their busy days.  I liked this very much because it seemed so right that this lusciously decadent dessert belong to the category of sexy. Cream, chocolate, cake, coffee and luscious mascarpone cheese.  And a generous drop of rum.  What more could you ask for?

November 17, 2011

Oil Poached Salmon - Simply Tender

fish, oil poached, recipe, salmon, seafood

I don't know about y'all (as they say in Texas), but for me watching cooking shows is one of my favorite forms of relaxation.  It just always seems so interesting and...comforting, I guess.  Yes, I know that sounds kinda weird, but surely it is more relaxing than watching the endless blood and violence and perversity that seems to populate the usual TV shows these days.  

So anyways as we were watching all these cooking shows we noticed a cooking technique that, frankly, we had never heard of before.  Oil poaching.  It seemed so weird the first time we saw it but we quickly realized that the technique is similar to water poaching, which is commonly done to excellent effect in Chinese cooking.  

So one day we decided to do some deep fry (which we seldom do) chicken midjoints (which didn't come out so great) and as a consequence of having all that oil in the pot already we decided that we might as well try oil poaching the nice salmon fillet that we had also bought for dinner.

November 15, 2011

Chinese Steamed Crab 清蒸花蟹

chinese, crab, flower crab, recipe, seafood, steamed

Actually in a way there is nothing particularly Chinese about this Chinese Steamed Crab 清蒸花蟹.  It's a simple straightforward preparation that celebrates fresh seafood for its sea sweetness and tender succulence.  

Or maybe I should take that back.  Thinking about it, this dish is actually very representative of the manifestos of Cantonese cookery.  Freshness first, then simple yet subtle preparation to bring out the best of the natural taste of the fresh food. Anyways this is one of the many styles in which the Chinese eat crab which they love in general with a passion.

One of my earliest food memories is of having my mother, who loves crabs but for some strange reason will never admit it, absolutely astound me with the dexterity and speed with which she crunched her way through a mountain of crab shells with the utmost of ease.  I mean, from my youthful perspective, those crab shells were like iron shields and my mother was Superman or something.