Cooking
According to The Way to a Man's Heart: Romantic Recipes for Every Occasion, Chinese immigrants who worked as trail cooks for the Pacific Railroad introduced this dish to Westerners in the 1860's. The Mandarin for odds and ends, 'tsa' and 'sui', sounded like 'chop suey' to the ears of all those Irishmen!
Keeping the 'Retro' theme alive all month, I whipped up some Chop Suey for Matt last weekend (no, I wasn't wearing my best dress, kitten heels and pearls; sorry).
So simple to make: strips of chicken (pork would also work), stir-fried till no longer pink, then a mixture of cornstarch, soy sauce, dry sherry, ginger paste and water is added. Stir and boil till mixture is thickened. Add in shredded cabbage, sliced celery, green onions, water chestnuts and bamboo shoots, and bean sprouts (recipe called for parsley or cilantro, but we were out of both); cook another five minutes, or until meat is cooked. Serve with rice.
Matt liked it, but thought it a bit bland. He couldn't believe the recipe didn't call for garlic (I swear it didn't). If I make it again, I will definitely add some flavor...oils, sauces, whatever.
But hey...I made chop suey!
Blog Party #6 has been announced, and this month? We're going Retro! Click here for all the information, and remember: Blog Party entries are due this Thursday!
Tagged with
Food and Drink, Asian, Retro, Blogging
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Cooking
Retro Dinner: Tsa Sui
According to The Way to a Man's Heart: Romantic Recipes for Every Occasion, Chinese immigrants who worked as trail cooks for the Pacific Railroad introduced this dish to Westerners in the 1860's. The Mandarin for odds and ends, 'tsa' and 'sui', sounded like 'chop suey' to the ears of all those Irishmen!
Keeping the 'Retro' theme alive all month, I whipped up some Chop Suey for Matt last weekend (no, I wasn't wearing my best dress, kitten heels and pearls; sorry).
So simple to make: strips of chicken (pork would also work), stir-fried till no longer pink, then a mixture of cornstarch, soy sauce, dry sherry, ginger paste and water is added. Stir and boil till mixture is thickened. Add in shredded cabbage, sliced celery, green onions, water chestnuts and bamboo shoots, and bean sprouts (recipe called for parsley or cilantro, but we were out of both); cook another five minutes, or until meat is cooked. Serve with rice.
Matt liked it, but thought it a bit bland. He couldn't believe the recipe didn't call for garlic (I swear it didn't). If I make it again, I will definitely add some flavor...oils, sauces, whatever.
But hey...I made chop suey!
Blog Party #6 has been announced, and this month? We're going Retro! Click here for all the information, and remember: Blog Party entries are due this Thursday!Tagged with
Food and Drink, Asian, Retro, Blogging
- Spiced Buttermilk Scones With Marmalade
I don't think I've made any breakfast treats for Matt since before the holidays. A girl can burn out after two big family meals, you know. But Wednesday night, I found a recipe for Spiced Buttermilk Scones with Marmalade, and knew that not only...
- Divine Double D's: Deep-fried Deviled Eggs
Since the nice folks at Slashfood always mention Blog Party, I just had to join in on their latest food event: D-Day. What a neat idea! We're not limited to a single ingredient, or even a theme. The options are limitless...ok, not true. The options...
- Retro Dinner: 'chicken' Pot Pie Like No One's Mom Used To Make
Another old-time dish, the Chicken Pot Pie. My mom never made pot pies for us. I don't know if that was because she didn't like them, didn't know how to make them, or she didn't think they were healthy enough (this is a woman who weighs...
- Pecan Chicken And Spicy Cornmeal Potato Wedges
Every once in a while, I'll troll some of my favorite foodie sites. My purpose? Find new recipes. A couple of weeks ago, I grabbed a bunch from Food & Wine and Epicurious, and we're making our way through them. Monday night, it was Pecan Crusted...
- Retro Dessert: Layers Of Caramel-y Goodness
My first effort from the fabulous Retro Baking; Caramel Cake Retro Baking is published by Collector's Press, and is just one book in their wonderful 'retro' line (do check them out). Thanks to my recent acquisition of Retro Baking and Retro...