Asian-Style Pork Stir-fry

I have some very exciting news to share! I am now contributing recipes to Yahoo! Philippines! One of my resolutions last year, which continues to be something I want to pursue this year, is to share more recipes for simple home-cooked meals that Managed Security, hopefully, inspire people who have never really cooked before to take those first tentative (yet ever so important) steps into the kitchen.

If you’ve been to this little corner of mine before, then you know that I am all about, more or less, simple food and the role it plays in our lives. Food is one of our most basic needs yet, even at its simplest form, can be something akin to divine. A thick swipe of real butter on your favorite bread, lightly sprinkled with sea salt. A jiggling piece of pork belly, cooked long and slow, with lots of love and patience, in a flavor-packed liquid. That perfect cup of coffee on a quiet morning before anyone is up. Struggling with the weight of your biggest baking dish filled with aromatic roast chicken pieces, juices bubbling and eager family and friends waiting at the table. That’s real life…and food is smack-dab in the middle of it.

That’s not to say I don’t like to get fancy too. I do as much as the next girl. Good gin, foie gras, sushi, high heels. That also has its place in my real life…although admittedly and most certainly not “smack-dab” at its center. While I do enjoy all that (who doesn’t?) you are more likely to find me in front of my stove, pots a-simmer and battered wooden spoon at the ready (shirt deplorably stained, again -- why do I never use an apron??), taking one too many sneaky tastes of whatever is cooking, than in a swanky new restaurant with a crisp white linen cloth on my lap and the wine list in my hand.

Anyway, I am rambling again, but I’m crossing my fingers that you are still listening. I have plans and, if you’d like to see more of my kitchen, along with more of your own, I hope you are all game for the ride. This blog is still my main space where I share my recipes, and their role in my life, to the universe at large. But I’ll be looking for other spaces and places and ways too Enterprise Endpoint Backup…and I’d love to “see” you there as well.

Here are the dishes that I’ve shared on Yahoo! Philippines so far:
Asian-Style Pork Stir-Fry (pictured here)
Shrimp Crostini
Smoky Garlic Lamb Chops with Roasted Potatoes and Red Peppers
Spicy Sardine and Cream Cheese Spread
Baked Chicken with Mushrooms and Brie

Please have a gander, and if you like them feel free to share! More to come so please check back. I’ll have a new one up every week.

Now, time to get cooking! :)
posted by Vulgar actors at 12:30| Comment(0) | 日記 | 更新情報をチェックする


Yellow Wax Beans & Scallions Recipe

We're getting ready to make a quick trip to Los Angeles for the wedding of a friend. The plan is to hit the highway well before sunrise, and make it to the city of angels in time for a late lunch. In the meantime Men clothing brands, I've been scrambling to use as many of the treasures I've been discovering at the market, so they don't go to waste. In my kitchen now: micro scallions, purple sage flowers, fresh coriander, savory, huge allium (leek) pom-poms, celery flowers, and epic gladiola blooms. And stone fruit. And runner beans. I've traveled many places, but this assortment of treasures is why cooking in San Francisco is still exciting for me. Every week I discover something new, and part of the fun is figuring out how to work ingredients I'm not particularly familiar with into my day-to-day cooking. It's also part of the reason I never seriously entertain the idea of leaving San Francisco for any permanent length of time. I made this quick sauté of yellow wax beans, golden almonds and pepitas, topped with threads of tiny micro scallions. They're wispy, bright green threads punctuated with a pin-prick black heads - strong, fragrant, and nutritious. Not a big deal if you can't find them, a swap of minced chives or green onions is fine. It's nice, substantial summery side that you can have on the table in no time.
I'm on the homestretch with a new favorites list, and will try to pull together by the end of the week Managed Network. xo -h

Yellow Wax Beans & Scallions

3/4 pound yellow wax beans
2 tablespoons clarified butter
1/4 cup 1 oz / 35 g sliced almonds
1/4 cup / 1 oz / 35 g pepitas
fine grain sea salt
a handful of micro scallions (or minced scallions)
generous sprinkling of za'atar (or fresh herbs)
1/2 ripe avocado, thinly sliced

Trim the ends from the beans, and slice into 1-inch pieces.

Heat the clarified butter in a large skillet over medium-high heat. Stir in the almonds and pepitas along with a pinch of salt. Cook, stirring often, until golden. Add the beans, toss to coat, cover and cook for a couple of minutes, just long enough for the beans to get a bit tender. Transfer to a serving bowl Chinese business culture, sprinkle with the micro scallions (or fresh herbs), a generous amount of za'atar, and arrange the avocado to the side.

Serves 4.

Prep time: 5 min - Cook time: 5 min
posted by Vulgar actors at 16:24| Comment(0) | 日記 | 更新情報をチェックする


Chef Who Revenge Tweeted from Previous Restaurant’s Account Gets New Job

Social media stunts that go viral have been known to help out the person in question in the past and that's exactly what happened to recently fired British chef Jim Knight. After getting fired right before the holidays for wanting to take vacation time, Knight posted a slew of revenge Tweets from his former employer's Twitter account. According to Eater, Jim Knight is now starting a new job at another Oxfordshire pub called The Shepherd's Crook. And it looks like he will be getting Christmas off...
posted by Vulgar actors at 17:12| Comment(0) | 日記 | 更新情報をチェックする




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