Cooking
Funny how it works out, eh?
Friday, I tried something completely new and different to me: sesame noodles and wontons.
Sounds odd, to hear that. I know. But, I grew up in a real meat-and-potatoes town. And 'normal' dinners in my house were meatloaf, chicken and baked potato, spaghetti, or some form of goulash. We didn't even get a Chinese restaurant in our area till...ten or so years ago, I think.
And back then, I wasn't the most adventurous food person you'd be likely to meet. I never ventured past sweet and sour chicken! Even at the fabulous Great Wall in Oakland, I only ordered the sweet and sour Not chicken...although I admit I was tempted by five nut not chicken...
Anyway...
I know how much Matt enjoys pretty much any type of Asian food, so I thought 'what the heck'.
I made a soba noodle dish, with a really fantastic sauce (I do love sesame oil), and wontons. Wontons. 50 of 'em. I did that! The filling was tofu (frozen, thawed and crumbled...nice texture), ginger and garlic.
For my very first wontons, I was impressed. I loved the crispiness and the flavor of the skins, and the filling was really good.
As for the noodles...well, my whole issue with cold noodles (or linguine or angel hair or spaghetti) has always been that I can't abide soggy noodles. I always cook my noodles on the safe side of al dente.
So...while the sauce was really good, I just couldn't eat them. Matt totally dug them, though.
- Chinese Noodles Recipe
I'm sure Asian cooking guru Jaden of Steamy Kitchen would cringe if she saw this noodle recipe, but I can't help it. It was my go-to dish my last year in college and it's a keeper. My senior year I shared a big beach house with four other...
- This & That Fry
Ever since my visit to Georgia last summer, and the discovery ofwonton noodles, I've been able to eat many more Asian dishes. (See, I have this weird texture issue...hate squishy noodles...) Something I really like, and that Matt makes, is a sort...
- Desperate Times
For the past...six?...years, I've had the strangest problem. I have no desire to eat. I mean, I love food. I love to learn about it, buy it (grocery shopping? fun time!), cook it, and serve it to others. But me...I just don't know what's...
- Sesame Noodles With Prosciutto
From the most recent issue of Food & Wine...the whole issue is dedicated to Asian cuisine. So while Matt made sushi for me (we seem to have settled on 'sushi Sundays'), I prepared this dish for him. Chow mein noodles, cooked and tossed with...
- 14, Not Including Vietnam. They Never Declared It.
Once again...points if you can place that quote! Something new for me; Vietnamese food. Matt's a big fan of Southeast Asian cuisine, but I'm still a novice (and a bit reluctant). So, I decided to put together a whole meal, and see how it went....
Cooking
Sundays at Moosewood; on Friday and Saturday
Funny how it works out, eh?
Friday, I tried something completely new and different to me: sesame noodles and wontons.
Sounds odd, to hear that. I know. But, I grew up in a real meat-and-potatoes town. And 'normal' dinners in my house were meatloaf, chicken and baked potato, spaghetti, or some form of goulash. We didn't even get a Chinese restaurant in our area till...ten or so years ago, I think.
And back then, I wasn't the most adventurous food person you'd be likely to meet. I never ventured past sweet and sour chicken! Even at the fabulous Great Wall in Oakland, I only ordered the sweet and sour Not chicken...although I admit I was tempted by five nut not chicken...
Anyway...
I know how much Matt enjoys pretty much any type of Asian food, so I thought 'what the heck'.
I made a soba noodle dish, with a really fantastic sauce (I do love sesame oil), and wontons. Wontons. 50 of 'em. I did that! The filling was tofu (frozen, thawed and crumbled...nice texture), ginger and garlic.
For my very first wontons, I was impressed. I loved the crispiness and the flavor of the skins, and the filling was really good.
As for the noodles...well, my whole issue with cold noodles (or linguine or angel hair or spaghetti) has always been that I can't abide soggy noodles. I always cook my noodles on the safe side of al dente.
So...while the sauce was really good, I just couldn't eat them. Matt totally dug them, though.
- Chinese Noodles Recipe
I'm sure Asian cooking guru Jaden of Steamy Kitchen would cringe if she saw this noodle recipe, but I can't help it. It was my go-to dish my last year in college and it's a keeper. My senior year I shared a big beach house with four other...
- This & That Fry
Ever since my visit to Georgia last summer, and the discovery ofwonton noodles, I've been able to eat many more Asian dishes. (See, I have this weird texture issue...hate squishy noodles...) Something I really like, and that Matt makes, is a sort...
- Desperate Times
For the past...six?...years, I've had the strangest problem. I have no desire to eat. I mean, I love food. I love to learn about it, buy it (grocery shopping? fun time!), cook it, and serve it to others. But me...I just don't know what's...
- Sesame Noodles With Prosciutto
From the most recent issue of Food & Wine...the whole issue is dedicated to Asian cuisine. So while Matt made sushi for me (we seem to have settled on 'sushi Sundays'), I prepared this dish for him. Chow mein noodles, cooked and tossed with...
- 14, Not Including Vietnam. They Never Declared It.
Once again...points if you can place that quote! Something new for me; Vietnamese food. Matt's a big fan of Southeast Asian cuisine, but I'm still a novice (and a bit reluctant). So, I decided to put together a whole meal, and see how it went....