Very Simple, Very Easy

Very simple, very easy:

2 T sesame paste
5 T soy sauce
3 T chilli oil

mix & add to noodles!

serves 4

The Source of the Heat

I get my recipes from a variety of sources, especially cookbooks. I see recipes as suggestions; they are guidelines to get me started. I don't always have the stuff I need, so I have to make substitutions.

One's own kitchen is the source of the heat. That sacred space is where the complete sensual experience is encountered day after day. Food is affected by the cook's attitude, stress level, amount of hunger, other odors in the house, how clean or messy the space is, what else is in the fridge or pantry, who's going to eat the food (and how you feel about them), etc. etc.

I can't remember where I got my recipe for dumplings. I think I used lots of different recipes and made something up. Nonetheless, there is a great recipe to begin with in "The Joy of Cooking." I am not going to type out every recipe that I mention from that book. If you don't have that book, you just need to go get it. It is the most important book in the kitchen. Second most important, Julia Child's "Mastering the Art of French Cooking." Indispensable. Also, "Asian Noodles" by Nina Simonds is really fantastic. I've cooked nearly all the recipes in it, and the photos are delectable. For sheer beauty, "flavours" by Donna Hay is wonderful to look at. The recipes are pretty good too, just not mind-blowingly delicious.

Next week I will be on vacation in Mexico. I have five Mexican cookbooks, and I will tell you this: you cannot find true Mexican cooking in a book. You just can't. You have to experience the flavors, fresh ingredients that haven't been shipped anywhere, and the people who cook it and eat it. That is how you learn to cook Mexican. Rely on anybody who knows anything about cooking Mexican food, trust me.

Ah, now all I can think about is lime juice and cilantro!

When I was in line at the United Noodle yesterday, a lady behind me asked how much this bamboo steamer cost. I said, "$12.99." She goes, "Hmm." I said, "Is that a good price?" Now -- I don't want to be racist. But I have learned that talking with Chinese people it is great to compare prices. This is not unknown to a Minnnesotan.

She goes, "I don't know; I've never bought one."

I said, "Same here. It's my first one."

She goes, "Do you know how to make dim sum?"

I was stumped. Just trying to make conversation. I go:

"Um, well, um, well, um, no."

And then they all smiled at me. All of them. All the people in the store looking at me white lady with my Chinese daughter. Oh shit. So I go:

"I can make dumplings!"

And then they all smiled at me. All of them. And I was embarrassed as hell, knowing that my dumplings totally suck, and they know my dumplings suck too. So I go:

"I'm learning! I'm learning!" and I rushed Ariel out of the store, continuing to yell, "I'm learning! I'm learning!" as if that's good enough.

I want this blog to be interactive. So -- I have 2 assignments for you:

1) How do you use a bamboo steamer? and
2) Do you know about a fruit that looks like a very dark-green papaya?

Plus, tomorrow I will post my dumpling recipe! OMG they are so tasty, even though the form and shape and dexterity of handling them totally sucks.

I let my daughter walk in the grocery store, instead of keeping her contained in the cart. It used to make me nervous, because she can get into so much stuff. Now, I really, really enjoy shopping with her because I get to watch what she is so attracted to. She loves food, and I want to see what makes her excited.

Today she brought me a package of tapioca pearls. I think they are used for bubble tea. She was super excited about them; they looked like candy. I said, "That's for tea. We won't be getting that. Put it back." And she did! She put it back! Oh, my gosh, I am so proud of her. Later, she picked out a small cake from a cold case. "Meat!" she said, "I want meat!" So I bought it. It was a bean cake for $1.99. When we were checking out, I noticed a couple of things in the cart that I didn't intend to buy: tofu, and a fruit that looked like a dark-green papaya (anyone know what that is?). I went to put them back, and when I returned, Ariel was behind the counter helping the checker bag our canned goods. The checker was so good-natured about it, I didn't even have to apologize. Though I did explain how helping is her favorite activity. I just can't help myself! I have to tell every person in sight how great she is!

We were at United Noodle, the greatest Asian food store ever! It just happens to be about 1/2 mile from my home. How lucky am I????

I opened the bean cake at the register, and offered it to Ariel. It was so weird how the outer casing stretched out with her first bite. Like gum, mixed with bread. Weird. Anyway, she ate some of it.

This blog might not offer you a lot of recipes, but hopefully I can turn you on to some new stuff. I have new books to read now, and I have a page on Goodreads.com if you want to check that out too.


"The Last Chinese Chef" by Nicole Mones

"Sharks Fin and Sichuan Pepper" by Fuchsia Dunlop (don't you love that name?)

"Her Fork in the Road" ed. by Lisa Bach


And in case you are wondering, both my cats are sleeping peacefully on my bed.

A Little Taste of Summer

I have a good rib recipe to share with you. But first I want you to know that I am a huge rib snob. Yes, I am one of those. The only person I know who can make ribs better than me is my friend Roy. And let's just say he has a few years on me, so it's okay. I have only been making ribs for about 7 years but I have worked really hard at it. I have tried many, many recipes of different ethnic origins, and this recipe is hands-down the best, every single time.

Yes, it is important to stand over a grill for 3 hours turning and basting your ribs. However, it happens to be below zero here so compromises have to be made. Yesterday I followed the "Joy of Cooking" method of oven-roasting ribs. It worked real good. I approve.

KC Rub

2 c sugar
1/4 c paprika
2 T chili powder
2 T cayenne
1/2 c salt - see below*
2 T black pepper
1 T garlic powder

*I don't always have garlic powder on hand, but I always have garlic salt, so I balance the salt w/ garlic salt if necessary. E.g. for 1/2 recipe: 1 T garlic salt, 2 T salt.

Yes, you must rub your ribs several hours in advance, preferably for a day or two. When I am being very serious and inviting people over, my ribs get marinated for three days. I told you, I do not mess around. I will take you down!

Just kidding. Anyway - a couple more tips. Cut the fat off your ribs. I absolutely hate a fatty pork rib. It's disgusting! And if you want to get some amazingly delectable barbecued ribs go to Rendezvouz in Memphis, Tennessee. You will not be disappointed. Or - go to their website and order a rack right now! Free shipping!