Top Chef thoughts

I've delayed my thoughts perhaps because of lack of inspiration? The whole episode was just lukewarm for me. The quickfire was okay and predictable. The elimination challenge was a total let down particularly the quality of the dishes put out. How many of us knew that Natalie Portman was going to say that she was a vegetarian? I guess the poor chefs didn't see that coming since they were not privy to a preview of the coming episode. It was clever to set them up in a steakhouse just to give them a vegetarian challenge. So going back to the caliber of the food....everything was so BORING! The dishes were so incomplete. Where were the grains? beans? pasta??? I mean come on! Remember the beautiful vegan (far more challenging conditions) dishes that came out on Top Chef Masters? I have to say that I think Mike V. should have won. The only reason Kevin won was because after having so many wimpy little dishes, his was the most substantial and satisfying, obviously a big deal from the comments at judge's table. Once again we were thrown at judge's table. You all know I'm a Jen C. fan but she really deserved to go home again. What happened to her?? She needs to bring back the side ponytail and some sass! Poor Mike I. I was beginning to like him. Certainly Robin deserved to go home before Mike. Don't you think?? 85% of viewers want to see her gone!

Sunday Lunch - Shanghai Nice Green Bo

Nice Green Bo Restaurant, Have any of you tried this place yet? I mentioned on one of my earlier post that Goodies Restaurant was one of my favorite for soup dumplings but sadly they relocated out of Chinatown. Here I discovered my new Goodies right on Bayard St between Mott and Elizabeth Street.

As you walk in you will be introduced to the lovely smell of the soup dumplings steaming on the right.

Look at this perfect little dumpling !

We also ordered the Drunken Chicken, chilled marinated chicken with wine. Geoff thought it might be sherry instead of wine since the taste reminded him of Christmas. Funny enough it did kind of feel like the holidays with all the Chinese musical toys playing right outside of the restaurant.

Ding dinnng ding dong dinnng ding dong.....

-Chilled Marinated Goose web with chili sesame oil /vinegar tossed with celery, nice and refreshing!

Final dish arrives , Shrimp fried rice - it was ok the rice was fried well but the shrimp was disappointing.

Waitress asked if we like the rice "white or soy". We chose soy but I should've chosen white which probably is lighter without the soy ( you can always add the soy yourself) . Nice to have options.
I wonder how the NYC Dumpling Festival went?

Nice Green Bo Shanghai Restaurant - Click for the full MENU *

* just found a recipe for the drunken chicken!!! very similair to the Hoi Nam recipe

slow poached then steam with seasoning until done then shock with ice and marinate with wine for 24 hrs in the fridge. I might try it with a smaller bird - Cornish hen...

I knew she would have it ...wonderful blog :http://rasamalaysia.com/drunken-chicken/

Oyster Sauce

This is my homage to oyster sauce, the Chinese condiment that makes everything better! You all know about my ongoing struggle getting Molly to eat her veggies. Well, last night I made cauliflower sauteed with garlic and oyster sauce and guess what? She gobbled it right up! It is a miracle! You know if I had given it to her any other way, she probably would have refused it. Then all day today I thought about oyster sauce and how it is just perfect. I recently read an entry on Mark Bitterman's blog about veggies served with just oyster sauce drizzled over. The foodies are catching on! Here are my favorite ways to use oyster sauce:

• drizzled over green peas and eggs on rice
• drizzled over Chinese greens
• in any stir fry
• for dipping meat & veggies in Chinese soups (along with rice, heaven!!)
• for dipping pan fried turnip cake
• for everything

How about mini bottles of it to go? What about packets?? The brand in the picture is my favorite. Whatever brand you pick, make sure it actually contains real oyster essence so that you get that savory briny goodness!

I swear I can cook...

even though all my postings have been about dining out.

I was professionally trained to be a chef a few years ago. I thought I was going to be a culinary goddess until I started my first internship. I saw a stock pot that was the size of me and thought.. " this isn't going to work". I wasn't built for hard labor. Basically, I chickened out. So now I just cook for fun.

I've been feeling a little insecure about my culinary skill so I decided to cook one night. This is what I made....

Oven Roasted Orata with Shallots, Olives and Tomatoes

Recipe:

1.5 lbs Orata

4 plum tomatoes sliced

1 lemon * cut half for juice and the rest sliced to bake with fish

4 gloves of garlic thinly sliced

1/4 black olives rough chopped

1/4 cup each of rosemary, thyme and marjoram

3/4 cup of chopped shallots

4 tbsp of olive oil

salt

pepper

Use everything fresh!

Preheat oven at 350. Season fish with salt, pepper and lemon juice. In a pan, sweat garlic and shallots about 3 minutes, add in the rest of the ingredients and sauteed about 4 minutes. Salt and pepper to taste. Remove from heat. Add sauce to fish, on top and inside. Cover and bake for 35 mins. Drizzle with olive oil.

Isn't that pretty??? I served it with mashed lemon potatoes and sauteed swiss chard. I think I'm going to keep cooking.

Try it!

Chinese Herbal Pork and Mushroom Soup

How about a delicious homemade soup with super powers! Mmmmm...mom used to make a big pot of soup almost every week and they are all delicious even the herbal ones.

It is the weekend, feeling overworked lately and decided to make a healthy soup. Here I made a nice hearty herbal soup. I used 2 nice chunky pork bones ( first time using these,  they are the blade bone near the neck )which gave the broth a nice deep flavor.

Ingredients:

dried shitake mushroom, potatoes, fox nuts ,wolfberries, red dates , yellow soybeans

soak all until soft except the wolfberries ( soak when soup is almost done or they will get mushy)

oh yes and garlic

look at this pretty mushroom after soaking

Here are the pork bones,
a bit scary looking but very tasty.
Parboil for a few minutes to get
rid of the impurities then rinse.
Then add bones into the pot of water with soaked
ingredients and potatoes.
Bring to a boil then lower flame and let it
simmer for 45 minutes. Then remove and take
all the meat off from the bone and add back
to the pot along with the soaked
wolfberries, simmer for another 10 minutes.

Aren't you proud of me! This smells and taste so gooooood. I will try my best to explain the wonderful flavors: a hint of earthiness from the mushroom, pork so tender & sweet, tang from the wolf berries and red dates, and the fox nuts with the yellow soybeans gave this soup a velvety finish. You can add soy or salt. Have it with rice if you like.. I just love soup and rice together ! Have a bowl of nourishing yummy tong !

You can learn more about chinese herbs from one of my favorite Soup Blogs:
Great photos and descriptions!
http://www.homemade-chinese-soups.com/chinese-herbs.html