Cooking My Way Back Home by Mitchell Rosenthal

By Mitchell Rosenthal

In Cooking My long ago domestic, Mitchell Rosenthal offers an analogous heat, character, and infectious enthusiasm for sharing foodstuff as are available at his wildly renowned San Francisco eating places, city corridor, Anchor and desire, and Salt condominium. together with his trademark exuberance and solid humor, Mitchell blends Southern-inspired convenience nutrients with city sophistication and innovation, for stimulating effects. Reflecting at the classics (Shrimp Étouffée), updating local specialties (Poutine), raising family members favorites (Chopped Liver), and reveling in no-holds-barred, all-out indulgences (Butterscotch Chocolate Pot de Crème) are what’s on order during this choice of a hundred innovative and impossible to resist recipes. Like a great pal providing up a platter of freshly fried Oysters Rémoulade, those powerful, full-flavored recipes are most unlikely to refuse.

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Extra resources for Cooking My Way Back Home

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I thought that it would make the meat taste of alcohol. How wrong I was! I love the taste of drunken chicken even though I am not a big fan of food that tastes of alcohol. Classic drunken chicken uses Shaoxing rice wine which has a strong but special flavour. 2 chicken legs, including drumsticks and thighs, deboned 1 tsp salt Marinade 250 ml (8 fl oz / 1 cup) chicken stock (page 153) 250 ml (8 fl oz / 1 cup) water 1. This dish must be prepared a day in advance. 2. Rub the chicken legs with the salt and set aside for 20 minutes.

Boil a pot of water and blanch the spring greens briefly. Remove and plunge into cold water to cool. Drain and squeeze out any excess water. Season the spring onion and carrot with a pinch of salt. Leave for 20 minutes, then squeeze out any excess water. 4. Prepare the filling. Measure out 200 g (7 oz) fish paste and place in a large bowl with the minced pork, garlic, onion, spring greens, spring onion and carrot. Add the seasoning and mix well. Divide the filling into 12 equal portions. 5. Wipe a sheet of dried tofu skin with a clean damp cloth, then spoon a portion of filling onto it.

Garnish with spring onion and coriander. Serve immediately. indd 32 17/4/14 2:55 PM TAN TSAI NOODLES Serves 4 Tan Tsai Noodles is also known as Danzai Noodles. The story of these noodles began in 1895, with a fisherman named Hong. During the typhoon season or slack season, when it would be dangerous for fishermen to go out to sea, Hong had to find another way to make a living. He recalled a recipe he had learnt previously and made some changes to it with the ingredients he had on hand, coming up with this noodle dish.

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