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in development
We’re working on several new recipes In the Kitchen and hope to roll them out soon. (And it’s why you haven’t heard from us as much this past week.) I thought I’d give you a sneak peek.
First up are several stir fry dishes including a Thai-style and a Chinese-style. The Thai recipe will use a peanut/coconut milk sauce and I promise we won’t use too many obscure ingredients. The Chinese one will be even accessible, although so far I’ve been using Chinese black vinegar, which I don’t think is available at most local supermarkets (at least the ones I checked) and I had to go to an Asian specialty market for it. But it does add a nice deep flavor. Of course, we’re using the wok for these to get that great flavor that the Chinese call wok fu.
I’ve been doing some bread-baking of late as well. If I were to characterize my cooking skills in restaurant terms, I’d say I was more of a line cook than a pastry chef. In other words, I’m more at home sauteing and frying and roasting than I am baking. But I do love bread, especially the smell of baking bread, so I’m trying a bunch of different recipes to see what works. So far I’ve discovered that if a recipe calls for rapid rise (or instant) yeast, you can’t substitute active dry. The resulting bread tastes good, but it has the consistency of a soft pretzel… which is good if you want pretzels, but not so good if you want to make a sandwich from it.
Stay tuned.
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