Thursday, February 4, 2016

Beef with Broccoli, Red Pepper and Scallion Stir-Fry made with Corine's Cuisine Sauce #28

         A great stir-fry is a gift to weeknight cooks. After the initial chopping and slicing, few things cook faster or give more satisfying results.  Since this is a Chinese technique, it’s ideal for dishes like Beef with Broccoli, that Chinese takeout standby.  To the original recipe I added Red Pepper and Scallions for taste and color. Ordinarily, Beef with Broccoli relies on Oyster Sauce for its flavor. A concentrated dark brown sauce with a slightly sweet and smoky flavor, Oyster Sauce is in fact made from dried oysters.  Oyster Sauce originated in southern China where it is used as a seasoning for simply cooked vegetables and meat.  But to make today’s dish, I didn’t use Oyster Sauce.  I relied on a brand new “Tangy-Hot Asian Barbecue Sauce” from Corine’s Cuisine.  It was such a success I wanted to pass it on to you. 

Monday, February 1, 2016

Roasted Garlic and Tarragon Brioche Pudding from Yotam Ottolenghi and Ramael Scully of London's NOPI Restaurant

Roasted Garlic and Tarragon Brioche Pudding with Chicken Supreme and Tarragon Peas

My Inspiration.

It was a night I wanted to cook something special just for the two of us.  I opened the pages of the book and there in front of me was an utterly attainable plate with a single crispy-skinned chicken breast, some very green peas intermingled with tarragon I could almost smell, some jus on the plate and what looked like a piece of beautifully browned loaf of bread.  I had to flip back to see the title of the recipe to know what it was.  It was described as Roasted Garlic and Tarragon Brioche Pudding.  I knew I had my dinner for two.