Do You Want Fries With That?: Aioli (and Basic Mayo)
Looking back over the past half dozen or so posts, I realized that I appeared to be slightly obsessed with bread products. I suppose this is a natural off shoot of living in this part of China, since Shanghai is…
A Tale of Two Tortillas
Note: For best results, this recipe should be attempted whilst accompanied by a very large pot of strong coffee and a little Nina Simone in the background. I used Anthology Disc 1. This morning started out quite optimistically. I had…
Woks and Bagels!
Sometimes I overwhelm myself with impulsiveness. I’m prone to throwing myself into projects head first with great enthusiasm until I get part way in and realize that 1. I don’t have all the ingredients/parts/equipment needed for it; 2. that in…
All My Stuff: What I Have In My Chinese Kitchen
Sometimes I think I’m the world’s worst expat. I live in China now (and before that, in Turkey and South Africa among other places) and yet I still insist on craving and cooking things that are utterly unChinese. If I…
Easy Peasy Potato-Enhanced Chapatis!
Yesterday, in a frenzy of gym-avoidance cooking, I spent the afternoon assembling a rather impressive feast of dhal (in a wok), chicken Jalfrezi (in the slow cooker, using the last few inches of my most recent batch of home made…
Disarmingly Practical Sino-Happy Chocolate Cake
Next Tuesday, I’m turning 37 so I decided to make myself a cake a week in advance, for my Thursday breakfast. 37 is a weird age to be turning because it holds absolutely no significance. It’s not a milestone. It…
Welsh Rarebit à la Chinoise
I’ll admit now that I’d never actually ever made Welsh Rarebit (or Rabbit or Bunny or whatever) before I was subtly dared to do so the other day on Facebook and so it’s a bit absurd that I’m now taking…
Buckwheat Pancakes with Whey (No Whey?!)
About these pancakes: These are borderline savoury pancakes- I’ve been able to happily eat them with both jam and with sharp, aged Cheddar. If you’re expecting a mild, fluffy, sweet American pancake, you might want to add more sugar. These…
Ricotta Ravioli with Chinese Characteristics
Let’s start with the ricotta. Estimated prep time: However long it takes you to juice a lemon, pour 4 cups of milk into a saucepan and heat it a bit, pour in the lemon juice, wait 5 minutes, pour the…
