For this recipe, I used a combination of broccoli florets, shredded Chinese cabbage, sliced button mushrooms, mung bean sprouts, diced tomatoes from the garden, and snow peas for the fresh vegetables and water chestnuts with baby corn for the canned vegetables
Entries Tagged as 'Culture'
Stir-Fried Chicken
October 14th, 2009 · 12 Comments
Tags: Chinese · Culture · Entrees · Ingredients · Recipes
Stir-Fried Rice
October 13th, 2009 · 19 Comments
I took it upon myself to brush up on my stir-fry techniques this weekend and read up some pages in The Thousand Recipe Chinese Cookbook, by Gloria Bley Miller. While most readers here know me as Cajun Chef Ryan, I am only limited to the flavors and tastes of mother earth’s bounty, and that includes ethnic flavors and worldly cuisines far beyond the reaches of our American borders.
Tags: Chinese · Culture · Ingredients · Recipes
Chicken Fricassée
September 23rd, 2009 · 11 Comments
With the exception of two departures, which I note later, I have kept the recipe as close to Julia’s original as possible. One of the great lessons when attempting recipes is to discover the points where changes, additions or omissions can occur or have occurred over time.
Tags: Culture · Entrees · French Cuisine · Julia Child · Recipes
Stewed Okra and Tomatoes
September 21st, 2009 · 13 Comments
The origins of this dish in the U.S. lead back to Creole heritage, as the word ‘okra’ is also known as quibombo in Spanish, and gombo in French. Slaves from West Africa introduced okra to the Caribbean and U.S. most likely in the 1700’s, and then the Creoles in Louisiana learned to thicken soups with okra (gumbo) which is now the essential ingredient in Creole Gumbo.
