Thursday, April 13, 2017

Easter is upon us...and these Coconut Cakes are a great way to celebrate

It finally feels like Spring and it’s about time.  March was a beast whose departure made us all pine for our abnormally warm February. Now that it’s April, we’re keeping our fingers crossed that Easter will usher in warmer weather for good.  And in that mood, we present two tried and true desserts decked out for Easter.  If they look familiar to Chewing the Fat regulars, it’s because they’ve appeared here before but not together. So take your pick and roll out the Coconut.  Happy Easter to one and all.  

Sunday, April 9, 2017

Beef with Broccoli and Fried Rice


Gai Lan, Chinese Broccoli.
I love Beef with Broccoli. It was one of the first Chinese dishes I ate when I came to New York.  Those were the days before Hunan and Szechuan restaurants took over from their Cantonese forbearers and forever changed the way our palates perceived Chinese food.  In the case of Beef with Broccoli, the appeal of the dish was in the small pieces of steak stir-fried with crisp Broccoli florets in a dark, sweet, soy and oyster sauce.  But the truth is Beef with Broccoli has little or nothing to do with true Chinese food.  The Broccoli used, for instance, isn’t close to Chinese Broccoli but instead was popularized in this country by Italian immigrants.  And cattle were far too valuable as beasts of burden to use as food.