Some of you may know that I’m a sucker for pretty much all things vanilla. I’m also fond of the darker berries such as raspberries, blueberries, and blackberries. (of course, gooseberries are still my favorite! (and I’m not sure if black currants count as berries)) But anyway, you may also know that I’ve pretty much cut out all high fructose corn syrup from my diet so when I saw this jar of Blackberry Vanilla spread on the shelf at Saraga International Grocery, I immediately pounced.
I found this packet of dipping sauce at work and walked back to my desk with it. On the way, something odd caught my eye. Aside from the partially hydrogenated soybean oil being the second ingredient, the first ingredient is “liquid.” Seriously. “Liquid.” Could you be any more vague than that? I suppose “liquid” is better than “bile.” I’m hesitant to assume that it’s just water…anyone have any thoughts on this?
So I like to try new things, especially teas. I’m a big fan of Kirin’s Royal Milk Tea (especially the double strength special kind) and I figured I’d give this stuff a shot. I picked it up at Saraga, a local international grocery store.
I was talking about the relative merits of flax seeds with Byron, a coworker, today when we decided that while the claims for flax seed’s benefits may be exaggerated, they’re certainly better for you than Doritos. Or Cheetos. Or Frito’s. Or Taquitos. Or, you know, anything that ends in some form of “ito.”
In my quest to avoid MSG, high fructose corn syrup, and products made with GMO corn, I’ve pretty much given up all “ito” products. Leave it to Byron to coin a clever phrase. ðŸ˜‰
In addition to new recipes, I’ve been enjoying new whole foods. Recently I had the pleasure of eating a dragon fruit. Nifty name, beautiful fruit, and an…interesting taste. I’ll go into detail further, but first, pics!
I’ve had a request from someone to post the wonton recipes I have laying around. Bear in mind that these are not my recipes nor have I tried them. So if you try them, you do so at your own risk, but please leave a comment and let me know how it goes. Notes by me are displayed as italicized and slightly purple
To get us started, please enjoy the following passage from The Chinese Cookbook published in 1952 (Crown Publishers) by Wallace Yee Hong:
“Won-ton (sic) is one of the most popular dishes in China, and is usually eaten at luncheon or late supper. It is very similar to Italian ravioli and Jewish kreplach. Its skin, which is made of flour, eggs, and salt, can be made at home or purchased in Chinatown or at any Chinese noodle factory by the pound. Each skin is about 6 or 8 inches square, and each pound contains about 18 or 20 skins. As with the home-made skins, they may be cut in quarters for won-tons or used whole for egg rolls.
The won-ton, or egg roll, skin is extremely versatile and, in Chinese cooking or adapted to American cooking, adds a delightful touch to any meal. Its uses are unlimited. For the explorer in culinary art, the use of the won-ton skins lends an element of surprise, and is a delight to the sign, smell and, above all, to the taste. This dinner table pleasure cannot be described, it must e experienced.”
Welcome to part three of my Ojisagna series. Today’s lasagna is one I’ve struggled to name. Typically I just say Japanese Seafood, but it’s a bit misleading. The seafood isn’t Japanese as much as the sauce is. I suppose a better name is Seafood Lasagna with Japanese Cream Sauce. This recipe is similar to the Chicken Florentine Lasagna from yesterday in that is uses a cream sauce with a green, but it’s not the green you’d normally expect. This lasagna uses Japanese mayonnaise and wakame seaweed.
Yesterday I started a multipart entry on my adventures with lasagna. As promised, I’m continuing my posting and today we’ll talk about my Chicken Florentine lasagna. Be sure to go back and read Part One if you haven’t yet as this entry assumes you understand the basics from it.
Lately I’ve had a few in-depth discussions about lasagna. This, coupled with a recent Lasagna & Chianti Night at my place, have spurned several requests for my lasagna recipes. The recent dinner engagement included four lasagnas: traditional, chicken Florentine, Japanese seafood, and vegetarian.
Making pigs-in-blankets is fun, but sometimes I get lazy and just want it to be over. ðŸ˜›