This is a succulent rustic lunch or light supper. The aromatic, bitter flavor of the hyssop combined with the sweetness of the peppers and ripe tomatoes is delightful. Make sure you serve this with some crusty fresh bread so you can mop up the juices.
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When raising three rowdy boys, Daisy Kushino often made this classic Japanese American dish: it was a cinch to make and an easy dish to feed them while they were sitting in a highchair or at a picnic. Mochiko chicken is probably adapted from tatsuta age, Japanese marinated fried chicken, and is very versatile: serve small pieces as finger food or cut the chicken into bigger pieces for a main course. Flour made from Japanese sweet rice (which is similar to glutinous rice) is called mochiko flour or sweet rice flour and can be found in the Asian aisle of most supermarkets. Look for Koda Farms Blue Star Brand which comes in a white box.
A favorite dish from an old teacher, this is a Chinese pasta with meat sauce. The noodles evolved from two of my favorite recipes by Chinese cookbook author, Gloria Bley Miller.
This miso-based marinade produces spectacular results with fatty or oily fish such as salmon, sea bass, yellow tail, black cod, blue fish, and pompano. It cures the flesh slightly and permeates it with a delicate flavor. Grilling caramelizes and glazes the surface, leaving the flesh succulent. Plan to marinate the fish at least 12 hours before cooking. If you don't have sake, use a total of 1/2 cup mirin.
Salt-roast a fish and keep all the pristine flavor and juiciness. The surface is a tad salty, but nearly all the meat is perfect. Testimonials for this technique go back to ancient Rome.
Vietnamese restaurants taught us to love the fresh roll-up—a cup of lettuce, some cunningly spiced meat, raw vegetables and leaves of basil and fresh coriander—what a way eat, especially now. You can stretch a little bit of this and that into a generous, lovely little feast of Asian-style finger food.
This is one of the excellent old English dishes in which mushroom ketchup and ale or stout make a rich-looking and interesting gravy. Creamy mashed potatoes and perhaps a few friedor grilled mushrooms—if you can get large flat ones—go well with this casserole of steak. The whole dish takes scarcely five minutes to prepare for cooking.
Ingredients
Ingredients