All posts by Brian

DRF EP-1: FRESH FRUIT WITH BALSAMIC GLAZE & WHIPPED CREAM & OTHER GOOD STUFF

September 8, 2010 Brian Leave a comment

httpvhd://www.youtube.com/watch?v=oOugaTP7dNs

Hey, everyone!

I’ve had so much fun creating food videos (covering appetizers, soups, salads and mains) that I thought I would start another show, this time about one of my favorite topics: DESSERTS!

Ever since I was a little kid, I’ve enjoyed baking (words in text cannot convey how much I enjoy it and it runs in my family). Some of my favourite memories are of baking with my grandmother in Newfoundland (you can read about the cake incident in my bio ) or watching my mother whip something up. Throughout the years, I have made many a dessert including cakes, cookies, brownies, peanut butter cups, puddings, etc. [Helenka’s nostalgic comment: “Oh, those peanut butter cups! And also parfaits!”]

With that said, I thought now would be the perfect time to create a new video show (current thinking is perhaps once a month) and share my adventures with all of you. Along the way, I’ve invited a few of my friends/family to join in on the fun. Or you may see me preparing for a competition (something fun we do at work) or just something by myself for my own enjoyment!

For my inaugural episode, I invited a very special guest (I think you may have seen her once or twice before), namely Helenka from “Friends Food Fun”. So please sit back, relax and check out “Desserts Are Fun with Brian & Friends!”

Desserts are not something we need to sustain life, but they certainly do enhance what life has to offer. To me, nothing says it more decadently than real vanilla whipped cream smothering strawberries, raspberries, drizzled with balsamic glaze and honey and sprinkled with chopped walnuts. Mmm-mmm-mmmm.

Special thanks to Jennifer at work who gave me the idea of using Balsamic Glaze with the berries. Of course, we got carried away and I started piling on other stuff!

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Recipe: FRESH FRUIT WITH BALSAMIC GLAZE & WHIPPED CREAM

Ingredients

For this recipe, you will need the following (proportions are guesstimates because who needs measurements when you can just wing it):
2 Dessert Cups
6 Strawberries
6 Raspberries
2 tablespoons Balsamic Glaze (usually found with the other vinegars in the store)
2 tablespoons Honey (we used Alfalfa Honey)
1/2 Cup Chopped Walnuts
1 Cup Whipping Cream (you can cheat by buying the canned stuff or make your own using the directions below).

Over the Top Whipping Cream
Ingredients

1 Cup Heavy Whipping Cream (35% cream or higher if you can find it)
3 tablespoons Confectioner’s Sugar (regular sugar works well too – just add more to taste)
1/2 teaspoon Vanilla Extract (keep it real – none of that imitation stuff)

Instructions

Directions
In a chilled small mixing bowl using chilled beaters (I put both in the freezer because they need to be really cold for best results), beat cream until it begins to thicken. Add confectioner’s sugar and vanilla (if you like the flavour of vanilla, then use MORE!); beat until soft peaks form. Store in the refrigerator (or eat immediately like right out of the bowl – Helenka and I did 😉 ).

Assembly

Clean and slice strawberries before placing into dessert cups; add washed raspberries; drizzle half the balsamic glaze over berries for each cup; spoon half the whipping cream over the glaze and berries; drizzle half the honey, then finally sprinkle chopped walnuts (you can toast them if you like).

Life’s sweet treats are best enjoyed with friends!
Dig in and Enjoy!!
B =;)

Helenka’s notes:

That brother of mine decided to really surprise me by keeping me up on my perch after we’d finished the “Friends Food Fun” episode. He also removed my Chef’s Sidekick title (only temporarily, thank goodness), so that I was a … guest. Why, it was such an honour! He made a simple but elegant dessert by building it from the ingredients he already listed in the recipe above. Just one wee coincidence: the whipping cream was left over from the Christmas episode. Wow! That was good luck.

This sophisticated, adult version of a sundae was so much fun to eat. I’ve had balsamic vinegar on fruit before, though never anything as thick as a glaze. [And I’ve probably mentioned my teen obsession because of Graham Kerr’s TV show, The Galloping Gourmet, of eating strawberries sprinkled with freshly-ground black pepper. Making everybody around me believe I was eccentric. ::looks around in mock-confusion:: Who, me?]

For a variation, I could definitely see blackberries in the mix, also red currants possibly interspersed with the walnuts on top, as the fruit is so pretty on its delicate vine.

So, once again, different taste sensations are savoured. And a point is made. What is naturally sweet does not need to be overwhelmed with additional sweetness.

Friends Food Fun

Ep – 23 Helenka Celebrates a Birthday (with steak)!

September 1, 2010 Brian Leave a comment

httpvhd://www.youtube.com/watch?v=jUoAJWrPGiI

Hey Everyone ,
We’re back in full swing with another food adventure from Helenka and me. Unfortunately, last week, I was not able to post from my vacation location. It was quite nice actually not having the usual electronic distractions (phones, internet, television, etc.). I also had a chance to pretend that the world did not exist outside of the area – which in and of itself is a great thing to feel from time to time. Of course, reality set in once the week was over and it was back to the city with me!

This week, we’re presenting a recreation of ” Helenka’s Birthday Dinner” which was originally held at Ruth’s Chris, a famous steakhouse chain, at their Mississauga location (http://ruthschris.ca or http://ruthschris.com for our US friends).

The venue was supposed to be a secret surprise for Helenka as she was celebrating a major milestone birthday. She did eventually figure it out once the date came closer; perhaps it was the clues I gave her [Helenka adds, like the whole menu!]. Now, seeing as one should never ask a lady to divulge her true age, all I will say is that she’s in the millions of years (so I am told and that’s what I said on camera too – I no fool).

One of the features I liked about this restaurant was that they have a prix fixe (fixed price) menu where one can choose from two different price points (at the time there were two, though it seems there is only one choice now for the prix fixe when I recently looked again [Helenka says it was a Spring Special on the website when Brian treated me]). We chose an appetizer, main course, side dish and finally dessert.

For starters, I had the Harvest Salad and she the Lobster Bisque, though we both chose the Filet Mignon for our mains. My side was green beans and Helenka’s was mushrooms. We both loved our sides and even shared them too! Dessert was tartufo as well as the special birthday cake presented to Helenka. Then there were the fabulous martinis, cherry chocolate and I believe espresso. Let’s just say it was a fine evening!

As we wanted to share our fabulous meal with our audience, I thought why not recreate it as close as we can in my own kitchen. I found a steak recipe in the “Cook This Not That Book” along with a compound butter combination that sounded divine. I also went shopping for brown mushrooms and green beans just to give that authentic finishing touch.

I don’t have a barbecue so I use my oven broiler to grill steaks. Typically, I like T-bone (though, for this episode, we used top sirloin marinated in red wine vinegar – yum) and put it under the broiler for about 7 minutes each side depending on the thickness. Helenka discovered this guide which we found useful for the top sirloins .

Here are some pics that we took from the episode and comparison.

Top Sirloin Steak

Sauteed Brown Mushrooms

Steamed Green Beans with Roasted Garlic

Compound Butter

To make this blog entry even more special, I thought I would show you the pics that I posted on twitpic as the event took place. Okay, so some of these pics will not be flattering to either of us as I was using my cellphone to post them; Helenka has not seen them so I am sure there will be shrieks heading my way … any time soon … wait for it … [Helenka rings Brian and says but doesn’t yell “Shriek”, wishing to edit out some of the pics].

You can click on a pic to see a full size version (opens in another window).

Follow me on Twitter! @TheRealBrianU

As a sign off for this week, I would like to wish my dear friend and partner in ~~crime~~ er cooking, Helenka, a very “Happy Birthday” and here’s to many more adventures!

Have yourselves a GREAT week and we shall see you real soon. Thanks for watching
Enjoy!
B&H =:)

Please note: We try and review the recipes in the cookbook; however, in an effort to respect copyright, we are not able to reproduce the actual printed recipes here. If you do have the book, please follow along with us!

Review: BROILED STEAK, SAUTEED MUSHROOMS AND GARLIC GREEN BEANS

Notes from the Chef’s Sidekick (Helenka)

Brian treated me to a sparkling celebration of a milestone birthday (and, no, I won’t say which one … though he’s already revealed that there are a LOT of zeros in the number) the first Saturday in June by taking me to Ruth’s Chris Steak House in Mississauga. Originally, he tried to keep me both fascinated and frustrated by sending me the menu without disclosing the name of the establishment. Moi, being a semi-efficient web sleuth, managed to find the matching restaurant to the menu on my first click. I was quite excited as I’d never been to either location (the other one is in downtown TO).

Being treated royally (by Brian and the staff) was wonderful (especially after I’d … er … nagged him about my throne requirements). The booth was very comfortable. The sparkly confetti were … extra shiny. But the best part was that Brian had chosen a place he thought I would enjoy. And I did. I really, really did!

I don’t think I have enough superlatives for describing the quality of the steaks we had. I told the manager that this was the best steak I’d ever had in my life … and that was nothing but the truth. I’ve eaten at Morton’s (a memorable celebration of the fake millennium, aka one year earlier than the real one – for those of us who are purists). I’ve also had many exceptional, often romantic, dinners at Le Trou Normand probably, if I recall correctly, since its opening in 1973. Their filet mignon was wonderful and reasonably priced (which is always a good thing when you want to go out a lot).

But my steak (done rare) from Ruth’s Chris topped them all. It was so tender, I almost didn’t need to use a knife and the meat seemed to separate in my mouth. When I complimented the manager and described the experience, he said it was a feature the chain prided itself on – the suppleness of the beef. And that is the perfect word to describe our steaks.

So Brian had big shoes to fill in trying to recreate my birthday. Who was I to complain, getting two birthdays-in-one?

I thought his plan to marinate the meat in red wine vinegar was brilliant. He wasn’t merely using one acid … but two. I mentioned the fact that the taste, without the mellowing influence of the special butter, reminded me of German cooking. I was thinking specifically about Sauerbraten , a dish that is traditionally made using more economical cuts of meat which do need tenderizing. As Brian’s steaks were of a very good quality, they just needed that little extra touch to enhance their tenderness and flavour.

One of my idiosyncrasies (I’ll preempt Brian, as I’m sure he’ll pipe in with “One of so, so, so many” – Note from Brian “I second that comment ;)”) is that I never finish a steak in a restaurant. It’s not that I don’t want to, especially when the steak is exceptional, but the fact is that even a small filet can be a Lot. Of. Meat. So I usually end up taking at least half of it home to consume cold the next day for breakfast. Remember, my idiosyncrasy . But I also don’t want to disturb meat (through reheating) that was already cooked perfectly to my specifications. So, as I gleefully chomped on cold leftover steak, I just wished I could have had some more of that compound butter. I think I would have heated the butter and then poured it over the cold steak for yet another interesting taste experience. Hmmm. Maybe Brian will make it again, just so I can have leftovers for experimentation, lol! Can you imagine me whining, “But, Brian, it’s for scientific research!” – Note from Brian “Epicurean research is more like it!”

Anyway, both my Birthday and Epilogue (er … Sequel … Part Deux) were marvellous, thanks to my bestest friend in the universe. Brian, I can’t believe we’ve been having adventures (some goofy but none forgettable) for nearly two decades. I still can’t quite grasp that we’re doing this amazing project together which is not only entertaining and informative but also so much fun. Cheers to our third decade together!!! Note from Brian – “I’ll drink to that!”.

Cooking time (duration): 60

Diet (other): High protein

Number of servings (yield): 2

Culinary tradition: USA (General)

My rating: 5 stars: ????? 1 review(s)

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Friends Food Fun

Ep – 22 Seared Scallops with White Beans and Spinach!

August 18, 2010 Brian 1 Comment

httpvhd://www.youtube.com/watch?v=dlb3Aqvan0k

She’s baaaaaaaaack!!! Yes indeed, kids, the aliens sent Helenka back to me / us / the planet (more trouble than it was worth keeping her, I heard). See, there IS a reason why I had her bound in that chair! [Editor sputters, “What—?!?!?”]

Once again, I took some creative leeway and had Helenka “beam” in, courtesy of Stargate SG1 (à la Asgard) sound effects (no infringement intended, MGM; it’s all in good fun!). Personally, it was really fun to create just using limited resources (namely my skills and software ). When it was finished, I kept playing that spot where she “appears” over and over and over (please forgive my brief obsession but I am so proud of how it worked out!).

Speaking of things working out, this recipe is a keeper. With Helenka’s return, I thought I would do something extra special and what could be more special than scallops ? Well, I am sure there are lots more things extra special but this does it for us – hehe [Editor interjects, and in front of a camera, lol].

I was intrigued by the white beans and spinach that accompanied the seared scallops and I can say that my curiosity was fulfilled when the completed dish was presented for consumption.
At the time, I was thinking “peasant” dish and, as Helenka describes below, there are many cultures that use beans in their cooking. Believe you me, though I may have been thinking “peasant” which was not necessarily a bad thing, I had NO trouble finishing every last bite of dinner.

I also had a bit more to learn about locating good seafood. I thought I could just go to the seafood counter and purchase my “fresh” scallops which ended up being previously frozen (I was bummed, but ya learn in the end). We do have another seafood adventure later on for which I discovered where those elusive large scallops (that you see in all the fancy books and magazines) cluster.

We’re saving those details for another episode and corresponding blog 😉

Next week, I will be out of town on vacation where there will be no *gasp* Internet, phones or TV. I have good intentions of trying to release another episode and blog … but we shall see.

Up to this point, I have been able to post on schedule by working around my other adventures, but next week portends to be a difficult challenge due to the aforementioned nonexistent modern conveniences. [Editor’s note: He’s not kidding. I’ve been there twice. The only modern feature was electricity in the cabins! Woo-hoo!!! The chipmunks, raccoons and one obnoxious centipede ::shudders at the memory from the middle of the night:: were no-charge extras.]

I do hope that our viewers will forgive us if we do skip a week, but we will catch up by the following week (and there is much more to come including something new that will be premiering in September). [Editor’s saucy observation: oh, like new TV shows??? – Comment from B – “Back EDITOR Back” into that region where no punctuation exists (it’s like Editor hell – I think)]

Have a great rest of your week and let’s catch up real soon!

Enjoy!
B&H =:)

Review: Seared Scallops White Beans Spinach

Notes from the Chef’s Sidekick (Helenka)

I’m baaaaaaaaack. Didja miss me? ::listens to the quiet interrupted by … cicadas::

But, wow! What an entrance. I thought it was really nice of those aliens to put me back on my throne … er … kitchen stool. [B interjects – mental, er, written note: we need stronger bindings.]

Okay, okay, I’ll be serious. After all, this is a very serious blog and show and we’re both so very, very, very serious. NOT!!! [B seconds the NOT!!!]

But, seriously, this was an exquisite dish. I don’t think I can come up with any better description, so I won’t even try.

Variations

I had a tough time trying to see how this recipe could be recreated with another source of protein substituted in place of the scallops. Frankly, I don’t think it can be done and I believe that’s a first for me. If I consider either shrimp or lobster (tail), the dish will remain eminently elegant, but the taste and texture of the replacements will not be in sync with the white beans and spinach. I cannot see any fish being used. Even if the taste may be closer to that of scallops, the texture won’t be. I briefly considered smoked fish (sable, etc.) but the oiliness which can provide a mouth-watering experience on its own would definitely not suit this dish. And, if I decided to go in the direction of raw fish, the texture would definitely be improved, but it would be an odd-tasting fusion (though I’m betting somebody somewhere is doing just such a thing).

I consider the scallop’s ability to retain its tenderness even after very careful cooking to be unique in the realm of seafood. Mind you, I’m also remembering very fondly the kaiseki dinners I used to enjoy along with the two other members (both Japanese) of Gourmet Academy (the Toronto edition). At one restaurant, the chef prepared an appetizer from raw scallops that we thought was out of this world. His next offering was a tiny salad that incorporated the muscle which had tethered the scallop to its shell. Now that was definitely out of this world.

Turning to chicken, beef or pork would move us further away from the desired outcome, so my verdict is that this dish would not be the same unless you use scallops. Brian mentioned the word “peasant” when talking about the inclusion of beans. Yes, it is quite true that beans have traditionally been a low-cost source of nutrition (protein). But there are many people around the world who eat beans for their unique properties (texture and a feeling of satiety from even a small portion). As well, beans can provide a neutral foundation for enticing spices. Or many lively or exotic ingredients: I’m thinking of another famous dish from the south of France, namely Cassoulet , with duck and sausage (yum), but there are other variations and combinations of savoury meats mentioned.

I personally wouldn’t call this “peasant” cooking, but it certainly falls into the category of “regional” cuisine, especially from Provence , also in the south of France. You can find loads of scallop recipes from Provence and there are certainly many dips that are made from white beans, but I believe this is the first recipe I’ve encountered that uses both ingredients. [You’ll have to forgive me if I stray off topic, but I also learned how popular sea urchins are in many seafood dishes from Provence, so I’m very impressed … and suddenly very hungry!]

It is truly a fabulous recipe. But, please, don’t take our word (or moans) for it. Make it yourselves. Ramp up the flavour with more garlic or by adding fresh herbs. See if using lime juice instead of lemon appeals to you. If you’re not keen on white beans, substitute crisp green ones (another standard in some Provençal dishes) … but I’d still recommend you give white beans a try. It’s not every day you can eat a dish that is both sensually luxurious and so down-to-earth.

Cooking time (duration): 60

Number of servings (yield): 2

Meal type: supper

Culinary tradition: USA (General)

My rating: 5 stars: ????? 1 review(s)

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Friends Food Fun

Ep – 21 A Trial of Two Quiches!

August 11, 2010 Brian Leave a comment

httpvhd://www.youtube.com/watch?v=pzIXYQajCLo

Hey, everyone! Well, I hope you are enjoying your summer. I know I am! The weather this summer has been fantastic (it’s really humid where we are, but I’m not complaining). Helenka and I have had two BBQs thus far (which I’m still in the process of editing, so they will be shown at a later date).

For this week’s episode I am unfortunately on my own as Helenka had to move her castle. So I took some creative leeway and cooked up a story about her being abducted by aliens, because how else would you explain why she was not around? 😉 Other than being foodies, we are sci-fi fans, too! Hey, it all fits … somehow.

Getting back to the show … using a recipe I found in the book as a guide, I made two quiches for this episode. The first was the original and the second an experiment where I replaced the ingredients before sampling them both to find out which was the better of the two. I also had some taste testers from an upcoming series I’m doing who gave me some additional feedback.

Keep in mind the book we are reviewing and learning from is based upon the idea of being able to cook better and healthier meals than those found in some American restaurants by using reduced fat substitutes such as turkey sausage along with artichoke hearts and feta cheese in their version of the quiche. My version may not be the healthiest or lowest in fat, but I can say that it did receive a slightly better review. I think the goat cheese had something to do with it; hmm, seems to be the magic ingredient … again. I also replaced the turkey sausage with Pancetta (Italian bacon) which I thought added a very nice flavour and complemented the artichoke hearts and goat cheese (chèvre).

This is not the first time I made a quiche and you shouldn’t be surprised to know there’s a story….

I remember the first time which was not a long time ago or in a galaxy far far away. I was making a spinach quiche for lunch as my sister and her boyfriend were coming over so that they could drive my other sister and me off to the airport (on our way to a brother/sister vacation).

I was a bit nervous as I thought it would be a hard thing to do. It was messy but not hard. I think I had a recipe to follow and also used one of those frozen pie crusts which come in handy if you are making a cheater pie (I’m saving this topic for another blog) or, as in this case, a quiche.

It would appear that there is a conspiracy going on with the size of these pie crusts and quiche recipes (so as to increase sales, me thinks) as they never seem to be the correct size nor have enough depth to be able to take in all the egg mixture. I ended up making two, with even extra left over. As it was my first, I was pleasantly surprised that it was very good and my guinea pigs … umm … family enjoyed it as well (experimenting is fun with them — the family — not guinea pigs).

Thinking I was a bit smarter this go round, I bought deep dish pie crusts and the conspiracy held true again (i.e., not deep enough or big enough for all the egg mixture). So for the second quiche, I got smart and cut down some of the milk but kept the same number of eggs (using double yolks – another experiment – instead of extra large eggs). It was weird to see … though the results were still yummy. The reduction of the milk didn’t hamper the taste or quality of the quiche. I’m getting the idea that quiche would be a hard type of dish to really screw up unless you started using weird ingredients – but, then again, if you like it who’s to say that it’s good or bad.

Why don’t you take a crack [Evil editor groans at the pun] at it and let us know if you’ve found a particular combination of flavours you liked. You never know: we may just recreate it on our show!

Thanks again for watching. Have yourselves a GREAT week and keep sending in your feedback. We love hearing from you!

Enjoy!

B&H =:)

Pictures below are of the two that I had made – very hard to tell the difference though the first two are my creation the last two are the book version (making me hungry just looking at them).

Review: Quiche Two Ways

Notes from the Chef’s Sidekick (Helenka)

Helenka declined to critique the quiche offerings because of the physical stress and strain of moving her castle. However, she was extremely happy to have portions of them in the fridge to nourish her. Okay, that’s the official press-release reason. The real reason is that She. Was. Abducted. By. Aliens who also decided to coerce Brian to include them on the show in her place.

::sighs:: It’s tough when two little green guys made of plush can try to replace *moi*! There also appeared to be a ransom request of cookies. Well, ::huffs in indignation:: *moi* is most certainly upset as I gave Brian a fancy cookie gun from Williams-Sonoma absolute ages ago and to think that he would have used it to guarantee my freedom ,,, um, wait a minute. ::pauses to ponder:: Okay, fine. Everything’s okay. Especially as I’m out of their tiny, green clutches! Those two greedy l’il green guys weren’t satisfied with only asking for cookies, they wanted CAKE too by the end of the show – as well as demanding the rights to all episodes (in lolcat speak to boot)!!!

It’s too bad Brian didn’t turn the tables on them by asking the canonical alien question that always pops up in SF, namely, “Cake or death?” On the other hand, it was gratifying to see how I was missed. After all, with me you get scintillating colour commentary (and sparkly accessories in scarves and jewellery). But they just sat there and were … green!!! [Brian pipes in : Those evil creatures make a come back too! – but that’s another story for another day]

Number of servings (yield): 8

Meal type: supper

Culinary tradition: USA (General)

My rating:5 stars: ★★★★★

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Friends Food Fun

Ep – 20 Chinese Chicken Salad

August 4, 2010 Brian Leave a comment

httpvhd://www.youtube.com/watch?v=vCT4Gk11ZQ0
When the video starts to play click on the triangle to make a video quality change depending on your Internet speed (360P, 480P, 720P HD or now 1080P HD — our default is 720P HD).

I just love the salads in this book (hmm, have I said that before?? … NAH) so, as with the previous recipes, I was excited to try this one because I had never made anything like it before.

Looking for ingredients can be somewhat of a challenge, especially if they’re out of season [or, as the editor suggests, not common to where you live]; however, I didn’t think I would have this much fun looking for Napa Cabbage as I did. I always seemed to see it when shopping earlier and, of course, not when I really needed it. Isn’t that always the case – something can be found so easily when you are not looking for it.

In the end, I found it and in the nick of time too (I think I went to at least three stores over the few days prior to recording). Come to think of it, I don’t ever remember eating it before, so I was not really sure what it would taste like (as the book called for adding sugar to it, I thought it must be somewhat bitter). We really enjoyed the combination of ingredients including the Asian dressing that seemed to be quite the long laundry list of items (a little of this and a little of that – multiplied at least 5 times).

Although it was a delight to try, I’m not sure if I would recreate this salad again (though the Asian dressing does make a repeat appearance in a future show). This will have to be something for me to think about and – who knows – perhaps the right occasion will arrive for which I need such a salad as this. [Helenka is pouting and promises she’ll even make it all by herself because it was so yummy!]

Thanks again for reading and watching the show. We really do appreciate it. Have yourselves a great week and try something new, won’t you (perhaps you can tell us what it is and we might do an episode on it).

Enjoy!!
B&H =;)

Ohhh Mandarins!

Review: Chinese Chicken Salad

Notes from the Chef’s Sidekick (Helenka)

My mouth can still remember the most unusual taste sensation from this salad. One of the fun things about doing this show with Brian is that, if he misses the container when chopping or tossing and the ingredient falls on the counter, I snatch it and gobble it up. ::giggles:: I know … not at all ladylike! But, from a scientific point, I get these little opportunities to have a sneak-taste of individual ingredients and, this time, I learned something fascinating.

During this episode, Brian had just sprinkled sugar over napa cabbage and, yes, when he was tossing it, one lovely, crinkly piece tried to make a break for freedom. Not so fast, buddy. I was stunned to see how exquisite the cabbage tasted with sugar because the flavour burst on my tongue. Considering the fact that, by now, you should know I’m not exactly keen on sugar, I found this to be a revelation. And want to repeat the experience as often as possible. Yes, even if I have to make it from scratch by myself.

::wanders back from WikiLand:: Okay, so I just learned me some stuff. Such as the fact that cabbage normally has a sharp or bitter taste and that it is only through cooking that the sweetness is released. With my Polish background, it’s understandable that my most frequent experience of cabbage was in cabbage rolls where the leaves are steamed before being wrapped around the meat and rice filling and then cooked in tomato broth.

In a flash of scientific understanding, I said to myself ::listens for the familiar echo, “Self”:: the addition of sugar to raw cabbage is meant to compensate for or mask the naturally bold taste. And that’s why it makes sense to see why sugar is a customary ingredient when one follows a recipe for coleslaw. Gee, I love it when I learn something new about the chemistry of food! Look out, Ted Allen, I too can be a Food Detective!

Variations what Variations?

When it comes to variations for this salad, I wouldn’t change any of the ingredients. Wow! Is that a first for me? But there is one thing I would definitely change and that is to not heat the chicken in the microwave. I know, I know. This, coming from Ms. Microwave of 1970-something (when I purchased my first one), means that I am able to choose the longer method of cooking (even when inconvenient) if it produces superior results. The chicken needed to be reheated on the stovetop, perhaps in a lidded saucepan with a titch of water. Then it would have remained hotter longer and provided even more of a delightful contrast in temperature to the other ingredients.

So … if I’m not going to imagine any variations to share with you, I think I’ll wander down memory lane and talk about a very special birthday party (mine, natch). It must have been the late 70s or early 80s and I was in love. [Yes, this is relevant.] Even though the love was returned, we actually never said those words. But we showed each other through small kindnesses and especially with food. My gifts usually involved reservations at fancy restaurants (I believe Truffles was one); and the present I received one year was an amazing home-made dinner that started off with the most outrageously jumbo shrimp served with cocktail sauce. Then there was an authentic caesar salad made with all the bells’n’whistles (garlic-rubbed wooden bowl, anchovies, raw egg, etc.). [I can’t remember what the main course or dessert were (well, after all, it was a long, long, loooong time ago), but I wore a satin fuschia gown that evening. Do I get bonus points for style?]

I still hold dear in my heart the care, attention and artistry of seeing it prepared before me and, especially, for me. And that is why I can be so emphatic in saying that this recipe would be spectacular when prepared in front of guests, especially when the cool Asian dressing is poured over the freshly toasted sliced almonds. Now that’s SIZZLE!!!

Cooking time (duration): 60

Number of servings (yield): 4

Meal type: supper

Culinary tradition: Chinese

My rating:5 stars: ★★★★★

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Recipe: FRESH FRUIT WITH BALSAMIC GLAZE & WHIPPED CREAM

Ingredients

Instructions

Review: BROILED STEAK, SAUTEED MUSHROOMS AND GARLIC GREEN BEANS

Notes from the Chef’s Sidekick (Helenka)

Review: Seared Scallops White Beans Spinach

Notes from the Chef’s Sidekick (Helenka)

Variations

Review: Quiche Two Ways

Notes from the Chef’s Sidekick (Helenka)

Review: Chinese Chicken Salad

Notes from the Chef’s Sidekick (Helenka)

Variations what Variations?

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