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Moo Shu Vegetables

Posted on October 12, 2011October 12, 2011 by Claire

Moo Shu Vegetables

This recipe has a lot going for it: it’s quick (or, at least, quicker than many of the meals I cook), it’s easy, and it’s got some of my favorite vegetables (mushrooms, carrots, and cabbage!). I also love Asian flavors, and the flavors of the ginger, soy sauce, and hoisin sauce here are a great way to showcase the flavors of the veggies. The moo shu pancakes are surprisingly easy to make, even though I was initially suspicious of the technique of rolling out two pancakes together (with oil inbetween) – it worked out perfectly, and I had no problem peeling the pancakes apart after they’d cooked.

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The Perfect Roast Chicken

Posted on October 3, 2011October 9, 2011 by Claire

The Perfect Roast Chicken

Roasting a chicken is a culinary feat I used to think was reserved for better chefs than I. But this recipe easily yields a perfectly cooked, succulent chicken and is actually much simpler than many other dishes I take on. There are a couple tricks that make this recipe a cut above the rest – brining the chicken is the main key to its juiciness, and cooking at a high oven temperature turns the skin a fabulous crispy golden brown. This is also a recipe with a lot of downtime, so you have the opportunity to take care of some of those chores you’ve been putting off while the chicken is brining, in the oven, or resting.

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Vietnamese Pickles

Posted on August 22, 2011October 12, 2011 by Claire

Vietnamese Pickles

My refrigerator is absolutely packed with homemade condiments and sauces. I love having lots of building blocks to add to the flavor of even the most basic meals. These Vietnamese pickles are a great addition to my stockpile, allowing for a twist on basic sandwiches and salads, and enabling me to create more authentic Vietnamese dishes like vermicelli noodles and banh mi sandwiches (recipes forthcoming). The carrots and daikon radish hold their crunch and are complemented by the sweet and vinegary pickling liquid. Since I like my food with a kick, I’ve also added jalapeno peppers to this recipe for a faint spicy note.

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