The October Daring Cooks’ Challenge was hosted by Shelley of C Mom Cook and her sister Ruth of The Crafts of Mommyhood. They challenged us to bring a taste of the East into our home kitchens by making our own Moo Shu, including thin pancakes, stir fry and sauce.
I’m totally mad for moo shu and I think that what does it is the inclusion of the awful sounding (but awfully addictively good) tree fungus. Tender pork, spicy ginger and matchsticks of bamboo shoots all solidify the greatness, but it’s the ebony slivers of the tree fungus that make me crazy with delight over this one. I’m known to pitch an actual fit over my chinese takeout if the moo shu order comes with white button mushrooms as a substitute. Blech. Not cool. Continue reading Moo Shu Pork with Homemade Pancakes→
I have so many happy memories of this cabbage borscht with beef short ribs – it’s one that my Dad has been making for years, probably back when the parents had a subscription to Bon Apetit and Gourmet mag. Every edition had sweet 70s fashions and folks curled up on shag rugs dipping wisps of beef tenderloin into the smoking oil fondue pots. You can’t really find this soup recipe by its original name (which I use here), but recently my Dad did a search and found out that it now goes under the guise of Czech Flanken and Cabbage Soup. Both titles are accurate, but the recipe below is truly the best I’ve come across. The soup is hearty and rich, but cut with a zip of lemon and sweet red wine. Continue reading Cabbage Borscht with Beef Short Ribs→