Cooking all over the World: [Update] There are 2 new posts in "Simply Recipes"

Friday, July 8, 2011

[Update] There are 2 new posts in "Simply Recipes"

Simply Recipes

Here is the Simply Recipes update for jorgehumbertocoelho.cooking@blogger.com

Lemon Rosemary Zucchini Bread
Sichuan Eggplant

There are 2 new posts in "Simply Recipes"

Lemon Rosemary Zucchini Bread

I'm on a mission this summer. A mission out of necessity, resulting from the abundance of certain summer squash I planted in my parents' garden. Four plants. What was I thinking?! One zucchini plant alone could feed a family of four. Every time I stop by my parents' house my mother glares at me accusingly. Actually, she's not the glaring type. It's more like a bemused look that says, "we have a problem, and it's your fault," along with an offer to cook me up some squash (she has an excellent recipe) and a plea to give some to me to take home.

Continue reading "Lemon Rosemary Zucchini Bread" »

Sichuan Eggplant

Are eggplants showing up in your local markets yet? They are here, and guest author Garrett has tossed together a classic Chinese dish using long and tender asian eggplants from the farmers market. Enjoy! ~Elise

The actual name for this dish in Sichuan cuisine oddly translates to "Fish-Fragrant" Eggplant. Confusing, as this dish has no fish anywhere in it. You see, in Sichuan cuisine there are 23 complex flavors. These range from red-oil flavor, hot and sour flavor, lychee flavor, to strange flavor, and many others. Fish-Fragrant is one of the most celebrated.

Fish-Fragrant is a combination of salty, sweet, sour, and spicy tastes that come from ginger, garlic, scallions and fermented or pickled chilies. It is so named because these flavors are often used to enhance fish. Often times in earlier Chinese history, if home cooks were unable to procure fresh fish for meals, they had to make do with older fish that might have had too intense of a fishy taste. The ingredients and tastes that make up the fish-fragrant flavor are all strong and could cover the odors of seafood that wasn't the most fresh.

Continue reading "Sichuan Eggplant" »