Serge the Concierge

Eat Your Broccoli, Message from Paris Cookbook Fair 2012 Poster?

Was poster for 2012 Edition of Paris Cookbook Fair (March 7-11) inspired by May 2010 event when Champs Elysees Became a Garden for 2 days...

...Or are they just telling us to Eat our Broccoli?

Welcome to the garden of earthy delights

In the Belly of the Olive Oil Beast, Extra Virginity Talk with Tom Mueller

Having spent 5 years working on his first book, Extra Virginity (WW Norton, Fall 2011), Tom Mueller shares good sides as well as shady corners of the olive oil world.

After a bit of back and forth, Tom finally found time to answer a few questions I sent his way.

Here's my Extra Virginity talk with Tom Mueller.

Q: Tom, did your piece 'Slippery Business' for New Yorker in 2007 plant seeds for your book 'Extra Virginity'? 

Yes – I knew next to nothing about olive oil before writing that story, though I'd lived in Italy for over a decade.  I started looking into olive oil when I happened to see a video of olive farmers blockading a port in south Italy – Monopoli, to be precise – claiming that fake olive oil was being illegally imported.  This made me want to investigate further.

Q: Was there a moment, a person, something that incensed you, that motivated you to write this book?

Flavio Zaramella, terminally ill w/ cancer and raging at the inequities in the market.  And a hundred or more honest, determined olive farmers and millers, talking about how their customers sometimes called them thieves for charging an honest amount for their oil.

Q: The prologue 'essences' takes us to Mastri Oleari in Milan, can you describe what the organization stands for?

Highest quality olive oil and high ethical standards.

Q: Being around people like Flavio Zamarella at Mastri Oleari or with the De Carlos family where there times when you felt like you knew next to nothingabout olive oil?

Certainly the learning curve was steep at first and I find I never stop learning about olive oil – even 5 years on, every time I speak w/ an expert or visit a mill I learn something new.

Q: If you had to pick 3 of the worst odors/ characters of bad to worse 'olive' oils what would they be?

Rancid (gone off – the most frequent flaw), worm (grubs from the parasitic olive fly inside olives, ground into oil), and musty (mold)

Q: How do farmers/producers who have poured their life, their soul into making 'honest' olive oil survive in a market flooded by cheap knockoffs?

They often don't.  Many are abandoning their groves, and going into bankruptcy.  Those who do make their money elsewhere (eg wine), and take a loss on their oil.  Ridiculuous situation, but omnipresent.

Q: Who are the worst offenders in pushing virgin in name only oils? Is it country specific?

The biggest industrial olive oil companies are all Iberian (Spanish & Portuguese) bottling companies. They often sell oil under Italian labels, but the oil is usually Spanish, Tunisian, etc.

Q: Why is 28.9 temperature important for professional olive oil tasters?

The aromatics in the oil become volatile and therefore enter the taster's nasal passages more easily – it's like warming brandy in a snifter.

Q: Greeks celebrated aesthetic and spiritual aspects of olive oil while Romans concentrated on its commercial possibilities, what is at the root of this difference?

Deep-rooted cultural differences:  Greeks were more oriented philosophical, scientific, hedonistic pursuits, the Romans to business, conquest, orderly human structures. 

Q: If in time of amphoras as oil receptacles one could tell what he was buying, why is it so difficult to sort the bad from the great now?

In large part because the central governments aren't taking the time and going to the expense to police the market.  At times because the big companies have strong political ties at the governmental and EU level.

Q: Are labels, first press, extra virgin, organic, meaningless and how can trust be restored?

Right now they are empty phrases.  Trust can be restored by a minimum of enforcement from above, and a lot of education from below among consumers – that's how the quality revolutions in wine, microbrew beer, coffee, artisanal cheeses, etc,  got started.

Q: How much should we expect to pay for authentic 'extra virgin' olive oil?

Wide range of prices.  Perfectly good, fresh, extra virgin  olive oil should be available at current supermarket prices (Corto Olive and COR now produce it in the states, adn Kirkland at Costco is real extra virgin).  The really grand cru estate oils, esp those made in high-price places like Tuscany, can (inc labor, shipping etc) cost $30/lit.  Much more than this however is markup by the retailer.

Q: Last, name 3 'honest' olive oils at various price points that one should try in the U.S?

See above.

Thanks Tom for your time

Hot Oysters On The Radio, Musically Yours Recipe from Art of Living According to Joe Beef

Frederic Morin and David McMillan, co-owners and chefs of Joe Beef, a Montreal restaurant with a creative spririt and a sense of fun, could not box themselves into the 'recipes' only convention for their first book, The Art of Living According to Joe Beef (Ten Speed Press, Fall 2011) written in collaboration with Meredith Erickson.

They share their take on catering, square plates, horseradish and fancy knives in A Few Theories.

Number 5 covers Hangovers: "Whenever someone in our business comes to work saying he or she is in "top shape", he or she is extremely hung over..."

On Fancy knives in Number 6 they recommend Dexter-Russell (carbon-steel blades, beech handles) as one of their favorites and describe them as "cheap, dependable and still made in America."

Chapter 7 'A Word on Booze' offers David McMillan completely subjective opinion on wine and cocktails and claims "I love red Burgundy wine so much I want to pour it into my eyes."

The book closes with 'Montreal in two days' followed by the Joe Beef Address Book.

As for the recipes, who but Joe Beef would have thought of serving food on a radio. Their way of poking fun at food fads.

Hot Oysters on the Radio

Serves 4

12 big, meaty oysters
Coarse salt for partially filling pan
4 slices bacon, finely diced
¼ cup (120 g) peeled and finely diced small potatoes
1 clove garlic, finely chopped
2 egg yolks
1⁄3 cup (80 ml) whipping cream (35 percent butterfat)
1 tablespoon chopped fresh chives
¼ cup (30 g) finely grated aged Cheddar cheese
Salt and pepper
¼ cup (30 g) dried bread crumbs
¼ cup (55 g) unsalted butter, cut into 12 equal pieces

 

 

1. Shuck the oysters, pouring the liquor into a cup and keeping the oysters on their bottom shells. Set the oysters and liquor aside. A good trick for cooking the oysters is to fill a big cast-iron frying pan about half full with coarse salt,put it in the oven, and preheat the oven to 450°F (230°C), then heat the pan for an extra 15 minutes. This will help to accelerate the cooking process.

2. Place the potatoes and salted water to cover in a small pot over medium-high heat. Boil for 2 to 3 minutes, or until slightly softened. Drain the potatoes, let cool, and pat dry. Meanwhile, in another frying pan, crisp the bacon over medium-high heat until light brown. Add the potatoes to the pan and cook, stirring occasionally, for about 4 minutes, or until tender. Add the garlic and cook for another minute. Remove from the heat.

3. In a bowl, rapidly whisk together the egg yolks, the cream, and whatever oyster liquor you were able to gather. Add the chives, Cheddar, a pinch each of salt and pepper, and the bacon-potato mixture and whisk to mix. Divide evenly among the oysters, spooning it on top. Dust the tops with the bread crumbs, then finish with a piece of butter.

4. Pull the cast-iron pan out of the oven and carefully nest the oysters in the hot salt. Return the pan to the oven and cook for 4 to 7 minutes, or until the tops start to turn golden. Serve immediately.

(“Reprinted with permission from The Art of Living According to Joe Beef by Fredéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.” Photo credit: Jennifer May © 2011)

Love Her Madly, on Valentine's Day Say it With Iced Cookies

Love her madly, on Valentine's Day, say it with iced cookies like these in recipe from Biscuiteers Book of Iced Cookies (Kyle Books, 2011) by Harriett Hastings and Sarah Moore 

I love you madly

This simple-to-ice collection of cookies has been designed to make messy icing look good. They are perfect to have some fun with and send a romantic message at the same time. Write “I LOVE YOU”—
in a mad fashion... and you don’t have to wait for Valentine’s Day!

the instructions are simple...

Squeeze squiggles of line icing all over the letters and hearts just like wiggly spaghetti. * Vary the order in which you add the colors if you like and add little baubles if you want some sparkle. For a more sophisticated look, ice an outline, flood, and dry before icing madly.

 

cutters

letters (in any size you like)
hearts

recipes

1 quantity lemon flavored Plain Cookie dough (see page 33);
makes approx. 16 cookies

1 quantity Basic Royal Icing see page 21)

line icing

eucalyptus
hydrangea
rose
raspberry
pea green
primrose
Aegean blue

embellishments

colored baubles

(* Image and Excerpt from Biscuiteers Book of Iced Cookies byHarriet Hastings and Sarah Moore-Kyle Books, U.S publication, August 2011- all rights reserved)

Kibo celebrates Food and Spirit of People of Tohoku One Year After the Earthquake

After first shock and aftershocks of the earthquake that hit the Tohoku region in March 2011 subsided, Elizabeth Andoh decided to pay tribute to food, traditions and spirit of the people of Tohoku.

The result of her work is and e-book titled Kibo 'Brimming with Hope' to be published by Ten Speed Press on February 28, 2012.

In an interview on NPR's All Things Considered (February 9, 2012) she also said that she wanted to document recipes of the region as in moments of chaos, some ancient recipes and tradition tend to fall into oblivion.

The Tohoku region is known as an important Sake and Miso producer.

With that in mind, alongside recipes, Elizabeth Andoh included Sake pairing suggestions.

A share of the profits from Kibo will go to a fund helping people from Tohoku recover.

In case you missed it, you may want to read the Kansha Kitchen Conversation i had with Elizabeth Andoh in October 2010.

Food and the human spirit headline Tokyo Thursdays # 222

Previously: Umeshu and Shoshu Liqueur Filled Chocolates for a Japanese Valentine's Day

Egg, Soy, Nut and Sugar Free, Spinach, Pear and Beet Salad with Sherry Dressing

Whether for health reasons or making a choice to eat in a more balanced way, The Dairy Free & Gluten Free Kitchen (Ten Speed Press, Paperback, January 2012) by Denise Jardine offers 150 recipes (from Pancakes to Pizza) for all occasions and seasons.

For lunch or dinner a salad is always welcome. In the winter say it with pears

Spinach, pear, and beet salad with sherry dressing

Free of egg soy nut sugar

serves 4 to 6

Salad
3 medium golden or red beets, trimmed
6 cups stemmed baby spinach leaves, lightly packed (about 1 bunch)
3 ripe Bartlett or Bosc pears, peeled, cored, and cut into 1/4-inch-thick slices
1/3 cup dried cranberries
 

Dressing
1 cup peeled, cored, and diced ripe Bartlett or Bosc pear (1 or 2 pears)
1/3 cup dry sherry
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 small shallot, chopped
1 teaspoon gluten-free Dijon mustard
1 teaspoon Date Syrup (page 189) or honey
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

 

 

To prepare the beets: Preheat the oven to 425°F. Wrap the beets individually in aluminum foil, enclosing them completely. Roast the beets in the oven for about 1 hour and 15 minutes, or until tender when pierced with a fork. Allow the beets to cool completely, about 2 hours or overnight. Using a sharp paring knife, peel the beets and slice them 1/2 inch thick.

Meanwhile, prepare the dressing.

To prepare the dressing: Combine the diced pear, sherry, olive oil, lemon juice, shallot, mustard, date syrup, salt, and pepper in a blender and puree until smooth. Taste and correct the seasonings.

To assemble the salad: Place the spinach in a large bowl. Pour the dressing over the greens and toss to coat. Divide the greens equally among 4 to 6 plates. Arrange the pear slices and beets atop the greens, and scatter the cranberries over them.

Serve immediately.

(* "Spinach, Pear, and Beet Salad with Sherry Dressing” recipe from THE DAIRY-FREE & GLUTEN-FREE KITCHEN by Denise Jardine, Paperback published by Ten Speed Press, January 2012, all rights reserved

Glam for Your Valentine, Scrumdilliumptious White Chocolate Cake from Sugar Sugar

In our internet age, recipes on index cards are replaced by their online, virtual version.

It does not mean we want to turn the computer on while cooking and this led the Sugar Mommas to select a number of baking recipes to be couched on paper for their book Sugar Sugar (Andrews McMeel Publishing, Fall 2011)

The Sugar Mommas duo consists of Kimberly "Momma" Reiner (a lawyer turned fudge queen) and Jenna Sanz-Agero (a lawyer turned big hair glam rock band singer with Vixen) which goes to show that all roads lead to cookbook writing.

Scrumdilliumptious White Chocolate Cake
Submitted by Shawn Jones
From Ruth Hutchison’s recipe, Obion, Tennessee, or Bunny Hampton’s recipe, Sweetwater, Texas

Like many family treasures, this heirloom recipe comes with a dispute over origin and ownership. It’s not clear whether it belonged to Shawn’s aunt Bunny or her great-grandmother Ruth “Mom” Hutchison. Everyone in the family has a different recollection. In this case, you just throw up your hands and say, “Unsolved mystery, but it tastes darn good!”
Shawn has fond memories of visiting Aunt Bunny in Sweetwater, Texas. “No one could tell a story better than Bunny.” This recipe always reminds Shawn of Aunt Bunny’s hilarious tales of her twin brothers (one of which is Shawn’s dad) playing cowboys and Indians, and mistaking her closet for the bathroom in the middle of the night, or of how her rescue dog got the fancy name of guru Bhagwan Shree Rajneesh. The controversial New Age mystic and spiritual leader was known for a large collection of vehicles and other worldly possessions. Nicknames were not tolerated, as Bunny believed abbreviating her dog’s name was sacrilegious. Bunny said she loved her dog, Bhagwan Shree Rajneesh, so much that when she passed away she was leaving everything she owned to the dog. No matter where the cake derived from, it is chic, beautiful, and tasty, and would be lovely for any occasion, from a hillside picnic in Napa Valley to a wedding at the Plaza Hotel in New York City.

Scrumdilliumptious White Chocolate Cake
Makes 1 (9-inch) round layer cake

½ cup water
1¹⁄³ cups white chocolate chips
½ cup water
4 large eggs, separated
2½ cups cake flour (see Sugar Mommas Note)
1 teaspoon baking powder
1 cup (2 sticks) butter, at room temperature
2 cups granulated sugar
1 cup buttermilk
1 teaspoon vanilla extract
1 cup unsweetened flaked coconut (optional)
1 cup chopped pecans or almonds (optional)
1 batch of Scrumdilliumptious White Fudge Glaze (recipe follows)
Diamond-studded dog collar

Preheat the oven to 350°F. Butter and flour three 9-inch round cake pans (or use nonstick baking spray with flour) and set aside.

In a saucepan over medium heat, bring the water to a boil. Decrease the heat to low, add the white chocolate chips, and stir constantly until completely melted. Remove the pan from the heat and set aside to cool.

Place the egg whites in a medium bowl. Using a handheld electric mixer, beat the egg whites on high speed until stiff peaks form, about 4 minutes. Set aside. In a separate medium bowl, whisk together the flour and baking powder and set aside.

Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light and fluffy. Add the eggs yolks, one at a time, mixing until each is incorporated. Add the melted chocolate and mix on low speed until blended. Add half of the flour mixture and mix on low speed until the dry ingredients are moistened. Add the buttermilk. Add the remaining flour mixture and blend until just combined. Add the vanilla. Use a spatula to gently fold in the stiff egg whites. Stir in the coconut and/or chopped nuts, if desired.

Pour the batter evenly into the prepared pans. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and cool the cakes in the pans on top of wire racks for 10 minutes, then carefully turn the cakes
out onto the wire racks and let cool completely.

Place one cooled cake layer upside down on a serving platter and pour about one-quarter of the glaze over the top, spreading evenly with a knife or an angled spatula. Place the middle layer upside down on top of the bottom layer and spread another one-quarter of the glaze over it. Place the third cake layer right side up on top of the second layer and complete the glazing of the top and sides.

Scrumdilliumptious White Fudge Glaze

¾ cup (1½ sticks) butter, at room temperature
3 cups granulated sugar
¾ cup whole milk
¼ teaspoon salt
2 teaspoons vanilla extract

Place the butter, sugar, milk, and salt in a saucepan over medium heat and bring to a rolling boil. Boil for 4 minutes, stirring constantly. Remove the pan from the heat and stir in the vanilla. Let cool without stirring. When the mixture is cool, beat until it is thick enough to spread (a handheld electric mixer on medium speed works well for this purpose).

Sugar Mommas Tips
sugar mommas note: You may use all-purpose flour, but we recommend Swans Down cake flour.

sass it up: We like to fancy up our cakes and make them look extravagant. Leave the sides bare and insert big, plump fresh raspberries or halved strawberries in between the layers on top of the frosting. Then add a ring of berries on the top edge of the frosted cake. This makes for a very impressive presentation.

(*From Sugar, Sugar: Every Recipe Has a Story by Kimberly “Momma” Reiner and Jenna Sanz-Agero/Andrews McMeel Publishing, Fall 2011, All Rights Reserved)

Mezzelune Dolci, Candied Fruit Filled Half Moon Pasta, Recipe from Pasta Italiana

In his introduction to Pasta Italiana (Kyle Books USA, January 2012), Gino D' Acampo writes that he cannot remember, growing up in Italy, having a meal where pasta didn't feature.

Some savory, some sweet as my first recipe pick from his book.

Mezzelune dolci, Half-moon-shape sweet pasta filled with candied fruit

This is a classic Neapolitan dessert that is usually eaten around Easter time. I remember like it was yesterday my grandmother filling the pasta with candied fruits and ricotta cheese and me trying to help her as much as I could, because I knew I’d get an extra serving at the end. You can use good-quality chocolate chips instead of candied fruit.

Serves 6 to 8

For the sweet pasta

3 whole eggs and 2 extra yolks, plus 2 eggs, beaten, for brushing
21/3 cups all-purpose flour, plus extra for dusting
4 tablespoons butter, softened
4 tablespoons Amaretto liqueur
1 quart vegetable oil, for deep-frying
confectioners’ sugar, for dusting

For the filling

3 tablespoons superfine sugar
1 cup ricotta cheese
finely chopped zest of 1 orange
10 almonds, finely chopped
11/2 ounces candied fruit, finely chopped

1 Beat two of the whole eggs in a bowl and set aside.

2 To make the sweet pasta dough, in a food processor, place the remaining one egg and two egg yolks, add the flour, butter, and Amaretto, and process until mixed. Turn out the mixture onto a well-floured counter and knead for 2 minutes until you have a soft dough. Cover with plastic wrap and let rest in the refrigerator for 30 minutes.

3 To prepare the filling, in a medium bowl, mix all the ingredients together with a fork. Cover with plastic wrap and let rest in the refrigerator for 10 minutes.

4 Flatten the prepared pasta dough with your fingers so that it can fit through the rollers of the pasta machine. Flour the pasta lightly on both sides and start to roll it from the widest setting to the thinnest. Make sure you keep the pasta dusted with flour at all times. Lay the pasta sheets on a well-floured counter. Cut into circles using an 3 1/4-inch cutter—you should get 28 to 30 circles.

5 Place about a teaspoonful of the filling in the center of each circle, sharing it out equally. Brush the edges of the circles with beaten egg and fold over to make half-moon shapes. Press down to seal with your fingertips. Using a fork, press the edges again to secure the filling.

6 In a large saucepan, heat the oil until hot and smoking. Carefully drop in the sweet-filled pasta and deep-fry for about 15 seconds until golden all over. (Be very careful and work in batches—no more than five at a time.)

7 Once cooked, remove the mezzelune using a slotted spoon and place on some paper towels to soak up any excess oil.

8 To serve, place all the mezzelune on a large serving dish and dust with plenty of confectioners’ sugar. Serve warm with a little glass of Amaretto or Vin Santo.

Rather than use exclusively images of food, Pasta Italiana serves Italian flavors with photos of places and people. The girl on bicycle reminded me of a lunch I had years ago at the terrace of an Italian restaurant not far from French border. A church was nearby and a girl on a bicycle passed by and then came back. Each time she signed herself while going past church.

(* Recipe from Pasta Italiana by Gino D'Acampo, published by Kyle Books in January 2012, photography by Kate Whitaker, all rights reserved)

Jell-O-Up Your Valentine's Day with Chocolate Raspberry Mousse Cups from Hello Jell-O!

Jell-o has now become a way to create temprary art pieces like Lower Manhattan Jell-o Version by Liz Hickock.

Some girls just wanna have fun.

Amongst them, Victoria Belanger aka The Jello Mold Mistress of Brooklyn whose gelatine based creations will be featured (50 of them) in her book Hello, Jell-O! to be published by Ten Speed Press on February 28, 2018.

Here's a sneak preview just in time for Valentine's Day

Chocolate Raspberry Mousse Cups Recipe:

Makes 6 dessert cups

As soon as a dessert involves something served in a chocolate cup, it has my undivided attention. This fabulous dessert crosses indulgent chocolate with a filling of light, fruity raspberry mousse. Individual servings are perfect for sharing. (Or, if you’re so inclined, not sharing.) You can garnish these little gems with whipped cream and chocolate shavings, or a couple of jaunty raspberries, if you like. Refrigerate any extra mousse in a separate container to snack on later.

Chocolate Cups
2 cups semisweet chocolate chips
2 tablespoons solid vegetable shortening

Raspberry Mousse
1 tablespoon (1 envelope) unflavored gelatin powder
1/4 cup cold water
1/2 cup boiling water
1/4 cup sugar
11/2 cups fresh raspberries
2 cups whipped cream (1 cup heavy cream, whipped)

 

 

To make the chocolate cups , in a small saucepan, heat the chocolate chips and shortening over high heat, stirring continuously until melted. Using the back of a metal spoon, spread the chocolate evenly inside six 31/2-inch foil muffin liners. Refrigerate until firm, about 30 minutes.

To make the mousse, in a bowl, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Add the boiling water and stir until the gelatin is fully dissolved. Add the sugar and stir until dissolved.

Transfer the gelatin mixture to a blender. Add the berries and blend until liquefied. Set a fine-mesh strainer over a bowl and pour the mixture through the strainer to strain out the seeds.
Refrigerate until thickened (see page 9).

Rinse the blender of any remaining raspberry seeds and return the thickened raspberry gelatin mixture to the blender. Add the whipped cream and blend until smooth.
Refrigerate until thickened (see page 9).

Carefully peel away the foil from the chocolate cups. Spoon the mousse into the cups and serve.

I wish I had been first to share this recipe. 

(* Chocolate Raspberry Mousse Cups recipe and photo from Hello Jell-O! by Victoria Belanger to be published by Ten Speed Press on February 28, 2012....All rights reserved)

Xinjiang Laghman Noodles with Tomato Sauce, Lunar New Year Recipe from Feeding the Dragon

After heading to Yunnan province with Dai Banana Leaf Fish dish from Feeding the Dragon 'a culinary travelogue through China with recipes' (Andrews McMeel Publishing) by siblings Mary Kate and Nathan Tate today we head to Xinjiang with another recipe for Lunar New Year.

Laghman Noodles with Tomato Sauce

In the reflection of the cracked mirror hanging in a blue tiled frame on the wall, the shop clerk flutters about the room behind me lightly picking up silk scarves—deep reds, cheery eggplant, ice blue, golden hues, and patterns as varied as camouflage and polka dots. She returns, this time with a light brown scarf that she assures me is in fashion this summer. Wrapping my head and tying a knot below my chin, she looks at my reflection in the mirror with me. “You look like very Uighur girl,” she says, smiling.

Most Uighur women in the conservative Muslim city of Kashgar wear head coverings. While in town, I wore one too, and Nate and I with our Western features actually blended in. Some people even mistook us for locals and started up conversations with us in Uighur. This was a first in our travels in China. We slipped into noodle shops unnoticed at lunchtime and dinnertime, as everyday folks just coming to eat.

The ubiquitous Xinjiang laghman noodles that we ate in these shops are topped with stewed tomatoes and peppers swimming in a wonderful tomato sauce. Traditionally, the noodles in this dish are hand pulled and extremely difficult to make, involving stretching dough by hand into long cords. We recommend using the much easier Hand-Torn Noodles or buying fresh round noodles, which have a similar taste.

Serves 4

3 tablespoons vegetable oil
5 cloves garlic, thinly sliced
1 medium onion, thinly sliced into half-moons
8 ounces boneless lamb, cubed
1 1/2 teaspoons salt
1 (28-ounce) can peeled tomatoes with juice, coarsely chopped
2 green bell peppers, seeded and chopped into 11/2-inch squares
5 green onions, white parts only, chopped into 1-inch lengths
1 tablespoon Chili Oil (recipe follows)
1 pound Hand-Torn Noodles (recipe follows) or fresh round noodles
Handful of fresh cilantro leaves

Heat the oil in a wok over medium heat. Drop in the garlic, onion, lamb, and 1 teaspoon of the salt and stir-fry for about 8 minutes, or until the onion is translucent. Add the tomatoes and their juice, the peppers, green onions, and chili oil. Bring to a simmer and cook for 15 minutes, or until the peppers are tender. Meanwhile, bring a large pot of water to a boil, add the remaining 1/2 teaspoon salt. Add the Hand-Torn Noodles and cook for 8 to 10 minutes or until they are tender. If using fresh round noodles, cook until al dente. Drain well and divide them among 4 serving plates. Top the noodles with the sauce, scatter with the cilantro leaves, and serve.

Chili Oil
Makes 1 cup
1 cup peanut oil or vegetable oil
3 tablespoons toasted sesame oil
4 tablespoons crushed red chile flakes
Heat the peanut oil and sesame oil in a wok over medium heat until a piece of a chile sizzles when added to the oil but doesn’t turn black. Remove the wok from the heat and stir in the chile flakes. Let the oil cool to room temperature, and then strain through a wire strainer or cheesecloth. The oil will keep in a sealed container in the refrigerator for up to 3 months.

If you decide to try your hand makind this dish with hand-torn noodles you will need their recipe. Let us know and we will be happy to oblige.

(* From Feeding the Dragon: A Culinary Travelogue Through China with Recipes by Nate and Mary Kate Tate/Andrews McMeel Publishing)