First, saute onion and red pepper flakes in vegetable oil. Add sliced napa cabbage, salt, and pepper. Next, add shiitake mushrooms and green peppers. Meanwhile, boil the egg noodles. Back to the sauce: season with balsamic vinegar, more cabbage, scallion, and sesame oil. Add the cooked noodles. Add soy sauce, to taste.
Archive for April, 2007
Apr22
Challah French Toast
Yesterday I bought a loaf of challah to make Frenched Toast, which due to domestic miscommunication, I did not have the opportunity to make this sunny Sunday morning. Nonetheless, the recipe I would have followed (and likely will, soon, post haste). This recipe is for 2. French Toast four thick slices of challah bread 2 eggs vanilla extract milk, cream, or soy […]
Filed in: In the Kitchen
Apr21
Sensi
Last night I had my second dinner at Sensei, located on East Cary Street in Richmond, VA. Sensei has changed a bit from my initial visit. The music is softer, and thus made me feel it was less of a “New York style”, hip restaurant. This change in music was the first thing I noted. Service […]
Filed in: Italian Restaurant Review
Apr16
3-Course Dinner
This past weekend we filmed a new Messy Chef video, centered on a 3-course menu. You can find the video, alongside all future videos, on the video page. Stuffed Zucchini Beef Tenderloin for Spring Individual Orange-Butter Cakes I made and adapted these recipes on the spot, so I do not have precise measurements. The **zucchini* included green zucchini, bread […]
Filed in: In the Kitchen
Apr15
Chinese Soupy Buns
In this month’s edition of Bon Appetit magazine, they featured a “master class” with Alice Lo, of New York City, on creating Chinese soup buns. They are a delicious take on the idea of a meat-filled dumpling. We found they were reasonably easy to make, once you have created a flavorful soup base that turns […]
Filed in: In the Kitchen