Posts tagged Asian
Friday, June 17, 2016

bang bang sauce

We make bang bang sauce to accompany steak - and I finally shared the recipe on the blog. Link in profile.

Summer in our household means that Saturday nights are for lobster rolls. It’s the least we can do considering we hardly have dinner out these days as childcare costs eat all of our disposable income—and then some—and Avi’s bedtime is still an early 6:45 p.m on the dot, and sometimes earlier.

I often get questions about how we parent, what we do with Avi, what I feed him, and so on. I only do what works for me (us) and this is in no way being prescriptive with things. Families (moms/dads) do what works for them. Period. You like co-sleeping and it’s going swimmingly? Hats off to you, friend. We had to go the CIO method, cold turkey, and while it was horribly stressful at the time, it worked for us in the end. For me, personally, sleep is the Holy Grail. If I get adequate sleep, I do 100 percent better in everything; and if Avi sleeps through the night—meaning he goes to bed on time with his routine of settling down—then many more things fall into place. Everyone wins.

We don’t do a crazy number of things. We don’t organize playdates; rather we see friends and if they have kids, great. We don’t take Avi to special classes just yet. I don’t think my parents did it with me at Avi’s age, and I think I turned out okay. We read to him a lot; we play music; we show him lots of things. Avi is a very active toddler, and likes to keep busy and be on the move. Even when we read to him, he refuses to sit down, standing next to me, his hand on my shoulder. This morning, we read Mr. Brown Can Moo, Can You? about ten times while a Bach concerto was softly playing in the background. Avi’s reaction to the flute is to stand really still next to the turntable and hold his breath with his hands suspended midair.

Continue reading bang bang sauce.

Wednesday, March 28, 2012

deconstructed banh mi

deconstructed banh mi

It has been decided that wherever we happen to move after this apartment, our next home has to be within walking distance to a banh mi shop. I know it sounds like a trivial matter, but believe me – it’s not. Andrew agrees, and adds to it a list of foods that must be nearby and excellent: Thai, Indian (something we sorely lack!), Chinese and so on. Before he finishes, I add in Italian, a wine shop, a place we can get good prosciutto and cheese and oils and bread; oysters and bourbon (though not necessarily together), and root beer floats. There needs to be a good book store. And superlative baklava. These are all very important things. And to satisfy all those requirements, it’s pretty certain that we can’t move out of the neighborhood.

Thankfully, this is a conundrum that isn’t so pressing. Yet. We’ll cross that bridge when we get to it. For now, there’s another book project in the works and a wedding less than three months away.

Continue reading deconstructed banh mi.

Wednesday, October 26, 2011

stir-fried chicken with scallions and oyster mushrooms

Stir-Fried Chicken with Scallions and Oyster Mushrooms

I am not sure that I can do this particular post justice –I’m not good with adulation. That is I’m good at feeling it, but I’m terrible at putting it in words. On paper.

For months now, I’ve been running around telling people to buy Melissa Clark’s new book, Cook This Now. And I always preface it with, “Yes, I know I work for her, and I might seem biased, but, really, trust me – you’re going to want to cook from it all the time.” And then I get the warm smile, “Yeah, we know and love Melissa Clark, but you are kind of biased. You can’t not like her book.” True, I can’t. But not because of you might think.

Continue reading stir-fried chicken with scallions and oyster mushrooms.

Monday, April 25, 2011

coconut ginger shrimp

coconut ginger fried shrimp

What would you do on a day when it really, truly feels like spring? Us? Like the uncool and responsible adults that we are, we worked against deadlines. And then, after hours of slaving away at our respective laptops, we resisted the urge to order take-out and made shrimp for dinner! Delicious, dead-simple, ready-in-minutes shrimp, delicately flecked with coconut and ginger. I think we deserve a gold star!

And while we’re no strangers to Sunday work, it was made particularly painful given that it was so lovely out. We wanted to go and play hooky, but instead, we finally moved the two supremely ugly plastic storage bins out of our bedroom, which were mortifyingly depressing to look at (at least for me) and now the bedroom looks lighter, more airy, bigger (imagine that in NYC!). Have I mentioned that it’s been on our to-do list since mid-January when Andrew moved in? I finally broke down and requested that the one, single thing I want for my birthday, besides a pony, is for us to put those boxes away. Andrew, being a guy, looked at me as if I had two heads. Apparently, men have a whole different definition for clutter than women do.

Continue reading coconut ginger shrimp.

Wednesday, March 16, 2011

coconut ginger fried rice

coconut ginger fried rice

We eat a lot of coconut rice around here. Scratch that. We eat a lot of rice, period. It’s kind of a staple in our household – and while it may sound pedestrian, it tastes delightfully indulgent when instead of cooking it in water, you cook is in some coconut milk.

I got hooked on coconut rice a few years ago when I made it one night, after finding a can of coconut milk in my pantry. It occurred to me that I could use coconut milk and water instead of just water to cook my rice–and I never looked back. Granted, coconut rice isn’t exactly a novel concept – it’s a standard side at many restaurants, especially if you’re having Thai food – a side I managed to discover for myself.


But here’s what happens: you make rice, eat some of it, and then the rest of it is left languishing in your fridge until you, what, toss it out? Let’s face it – leftover rice is about as exciting as leftover scrambled eggs – there are few takers. It gets drier, compresses, and feels generally unappetizing. Some things are just better made fresh, unlike say a bowl of chili, or curried carrot soup, or stuffed cabbage. And what may seem like a duh moment to some, but was a definite “aha” moment to me.

Continue reading coconut ginger fried rice.

Wednesday, February 2, 2011

sloppy bao

sloppy bao

About a year ago on a day much like today I was stranded in the West Village waiting on a friend who was stuck at work, and thus running late for our dinner date. So late in fact that we wound up catching up over a late night drink that night. But there I was, stuck downtown, cold, hungry after my work-out, emerging from the gym to a text message telling me dinner was getting pushed back to even later. And as many of you know, an intense workout renders one famished and pushing dinner to later is not an option.

julienned mango

I texted back that drinks later were fine, but that I was going to find myself something to eat, lest I expire. Besides, unexcited about having to wander outside in freezing rain, I set out to find a suitable solution: dinner that was simple and casual enough that would allow me to pop in without a reservation and linger there indefinitely until my friend would show up. While it sounds easy enough in a city like New York, I should also tell you that I’m a picky eater in restaurants, who looks for various details that will provide me hints if a place is worth visiting. Somehow, my restaurant-picking gut has never led me in the wrong direction, and I trust it entirely. What this decision-making is comprised of, I can’t exactly say. It’s more art than science, that’s for sure.

Continue reading sloppy bao.