DINNER --- simmered eggplant with chili sauce | sauteed Vietnamese tong-hao leaves with beech mushroom | broiled yellow crocker
Wednesday, April 10, 2019
broiled yellow crocker
4-10-2019 Wed.
DINNER --- simmered eggplant with chili sauce | sauteed Vietnamese tong-hao leaves with beech mushroom | broiled yellow crocker
DINNER --- simmered eggplant with chili sauce | sauteed Vietnamese tong-hao leaves with beech mushroom | broiled yellow crocker
Labels:
chiense home cooking
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2019
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April
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- spring bamboo shoots and fresh peas
- mostly leaves
- vegan burgers or artist macarons
- featuring preserved fruits: dates, figs and kumquat
- walnut salad dressing
- roasted red pepper pasta sauce
- chocolate bread, goat cheese, preserved kumquat
- chive flowers and eggplant
- plantain, bread using flour of tree seeds
- craving Thai flavors
- spring full swing
- bibimbap, ten vegetarian toppings
- curry cauliflowers
- homemade pizza, all toppings considered
- cubed sword fish on skewer
- Chinese cooking 101
- " fish collar " & "rabbit brain"
- baked rock fish
- delicious Indian food, plenty
- pasta sauce ragu
- broiled yellow crocker
- experiments on toast bread
- Homemade Chinese buns and kong-pao chicken
- international assembly tapas, in home kitchen
- cocktail, jazz and Olivia mediterranean cuisine
- go Indian at this meeting
- bitter melon and king mushroom
- octopus in pasta, duck with fig
- chives green, yellow and with flower buds
- beef invasion
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