Ingredients:
Directions:
Ingredients:
1lb fresh green beans (washed with strings removed and ends trimmed)
1 garlic clove (minced)
2 cubes fermented beancurd
3 tablespoons water
vegetable oil (for frying)
Cooking Instructions:
Step 1: Place beans into a vegetable steamer and place over boiling water. Cover and steam for 8 minutes. When finished drain and dump beans into cold water and drain once again.
Step 2: Add oil to the wok and add garlic and sauté for 30 seconds. Add beans and sauté.
Step 3: Combine 3 tablespoons of water with beancurd and sesame oil and mix well.
Step 4: Add mixture to beans and stir fry for 30 seconds to a couple minute.
Ingredients:
Directions:
Soup Name: Mustard Greens with Salty Egg Soup
Traditional Chinese Name: 芥菜鹹蛋湯 (jiècài xián dàn tāng)
Introduction:
A quick boil soup that is easy to make while stimulating the senses. The salted egg really brings lots of flavor to this otherwise slightly bitter soup. It’s distinct taste is refreshing and this soup is great in removing heatiness and cooling the body.
Ingredients:
1 pound of fresh pork bones (optional)
1 pound of fresh mustard greens
2 slices of fresh ginger
2 salted duck eggs
2-3 L of water
Directions:
Any benefits?
Any precautions?
This is not an everyday dish, because it takes a lot of prep and cooking time.
Ingredients:
Directions:
Fasting to treat obesity and metabolic disorders (e.g. diabetes)
Bulletproof Intermittent Fasting
Dr. Mercola interviews Dr. Mosely
Agar agar is a vegetarian alternative to gelatin.
Oregon Albacore is in season August through October and is available fresh and sushi grade at Flying Fish Co.
Ingredients:
– 1/4 cup light soy sauce
– 2 tbl sake
– 2 tbl seasoned rice vinegar
– 2 tbl sesame oil
– 1/3 cup sesame seeds
– some water if soy sauce is not light enough
– 6 oz. tuna steak
– Avocado oil, or other high smoke point oil
Tasting of hazelnuts, creme fraiche is France’s favorite form of cream for cooking. With more body and complex flavors than fresh sweet cream, creme fraiche is a thick, rich, custard of a cream. It thickens without curdling, a little goes a long way in fast pan sauces, and blended with fresh herbs and a dash of fresh lemon, creme fraiche is splendid over seafoods and poultry. Dollop it over fresh fruit, or whip and lightly sweeten to frost or fill cakes. This is a home version that comes close to the real thing.
To get even closer, order a creme fraiche culture from The New England Cheesemaking Supply Company and follow their directions.
Ingredients
1 to 2 tablespoons cultured buttermilk
2 cups heavy cream (pasteurized, not ultra pasteurized or sterilized, and with no additives)
Instructions
Combine the buttermilk and cream in a saucepan and heat only to tepid (not more than 85 degrees on an instant reading thermometer). Pour into a clean glass jar. Partially cover and let stand at room temperature (between 65 and 75 degrees) for 8 to 24 hours, or until thickened. Stir and refrigerate at least 24 hours before using. The cream will keep about 2 weeks in the refrigerator.
Variations:
Fresh Herbed Cream Sauce: No cooking here — simply blend 1/2 cup creme fraiche with 1 teaspoon each finely sliced chives and fresh tarragon. Add about 1/4 teaspoon lemon juice and salt and pepper to taste. Serves up to 6 people. Streak a little over pieces of grilled, baked or poached salmon, sole, or scallops. Herbs could be pureed with a little shallot and stirred into the cream for a pale green color.
Pan Sauces: Stir a generous tablespoon into defatted pan sauces after pan grilling poultry, fish or vegetables. Bring to a simmer, taste for balance, and pour over foods.
Soups: Reduce the amount of cream called for in your favorite creamed soup by half and substitute creme fraiche.
With Fruits: A few spoonfuls of creme fraiche lift fruit flavors. Try over berries, ripe peaches or nectarines, or on sauteed pears. The cream could be lightly sweetened, flavored with a little lemon, orange or vanilla.
Imagination is everything. Try creme fraiche in other dishes as well. Streak it over mousses and jelled sweets or savories. Finish an appetizer plate of marinated leek or grilled scallions and asparagus with a zig zag of creme fraiche. It is classic in Beef Stroganoff instead of sour cream.
Categories: DIY
Prep time: 10 minutes
Total time: 48 hours
Yield: 2 cups
From: Splendid Table