Thursday, July 28, 2016

Watermelon and Tomato Salad

        Last summer, we served a version of Watermelon and Tomato salad so often, we were convinced everyone we knew had tasted it.  And this year, we’ve seen so many recipes for it, that we’re sure our readers have been inundated with variations on the dish.  However, most versions we’ve seen include feta cheese, which is a complete no-no in our house.  It’s just not on our list.  This salad however most certainly is.

Monday, July 25, 2016

Steamed Bok Choy with Mapo-Style Pork from Justin Chapple in Food and Wine Magazine


Food and Wine's Justin Chapple
I’ve bought the Bok Choy Trader Joe’s sells quite a few times.  I like the crisp crunch and slightly bitter flavor of the vegetable.  But I have to admit, my Bok Choy hasn’t risen to any great culinary heights.  Recently, as I read through Food and Wine, I came across a recipe that featured an Asian-inspired recipe that looked promising.  And it was!  A raft of Asian flavors made the pork ‘sauce’ a worthy topping for the Bok Choy.  Sweet and spicy, it’s the easiest of dishes to make taking all of 3 steps and 30 minutes from stovetop to table.  It’s from Food and Wine’s Justin Chapple, a young man whose inventiveness can be seen on many of the magazine’s videos.   My discovery of the recipe coincided with the arrival of ground pork to the meat case at Trader Joe’s. Instead of trekking a few blocks more every time I need that particular ingredient, Trader Joe’s became one-stop shopping for this meal. The original recipe was part of a series called “How not to eat a lot of meat”.  However, I had no clue what I would do with the leftover ½ lb of pork so I chose to double the recipe, most of which topped the Bok Choy.  The rest I refrigerated and later used in some Asian-inflected tacos.  But what exactly is Mapo-Style?