Here is the Simply Recipes update for cookingrecipes@ukr.net There are 3 new posts in "Simply Recipes" Chinese Almond Cookies
Please welcome guest author Garrett McCord of Vanilla Garlic as he prepares for the year of the tiger with Chinese almond cookies. ~Elise Chinese almond cookies are a trademark in Chinese-American cooking. Often relegated as a second string sweet to the more entertaining fortune cookie these don't get the respect they deserve. Sure, they don't tell you what a charming personality you have or offer a string of lotto numbers, but they do have a crisp bite and delightfully sandy texture. Almond flour, almond extract, and slivered almonds ensure that you get an intense flavor that will eclipse any paper filled treat. Set out a plate of these for the upcoming Chinese New Year. Almond cookies symbolize coins and will be sure to bring you good fortune. Gung Hay Fat Choy! Continue reading "Chinese Almond Cookies" »
Split Pea Soup
Updated, from the recipe archives. First published 2006. ~Elise There's something about winter that just begs for the making of split pea soup, wouldn't you agree? Like the proverbial groundhog, who failing to see his shadow, retreats into the comfort of his burrow, in the chilly, foggy dampness of what is Sacramento winter, I stick my head out the door, only to make a quick retreat back into the house, wanting nothing more than to make a big pot of this hearty soup. Made with dried "split" peas, and cooked up with flavorful, smokey ham hocks, split pea soup is warm, satisfying, and great for leftovers. Continue reading "Split Pea Soup" »
Beef Tacos de Lengua
This recipe is not for the food-queazy. If that's you, you might want to just skip this one, or instead check out some of our chicken breast recipes. What? You're still with us? Okay, don't say I didn't warn you. My first recollection of beef tongue was when I was about 8 years old and there happened to be a huge one in the refrigerator. It looked, and felt (I touched it, who could resist?) like a ginormous tongue. Just like my little 8-year old tongue, but oh my gosh, it was so big! And then my parents cooked it and made us eat it. (No idea how they prepared it.) The texture. It was so, so tongue-like. All too weird, even for me. Fast forward a couple decades (okay, more than a couple) and I'm in Mexico when my bud Matt announces that there's a crowd around the lengua tacos in the buffet line. I get there just in time to scoop up the last of the day's lengua for my taco and I'm in tongue heaven. So tender, so perfect in a taco. Continue reading "Beef Tacos de Lengua" »
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