October 21, 2017

Asian delights with guest chef Mimi


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Since I do all the cooking around my house, it’s a real treat if someone else offers to do it. I got the opportunity recently when my friend Mimi, fluent in both Korean and Chinese language and cuisines, offered to cook me up a tasty dinner.

Mimi started by slicing a block of dry shrimp and turnip cake into 1/4 slices and had me saute them in a pan to crisp them up a bit.  We served this as an appetizer with oyster sauce and scallion rings.  Sorry I forgot to take a picture! But it’s a simple dish to make with minimal effort.

Next she made an informal mix of light miso paste, sugar and mirin (a sweet rice wine).  This sweet and salty paste was used as a marinade for cod fish fillets which sat for about one hour till we broiled them in the oven.

I stole some of the unused marinade for a vinaigrette with olive oil, rice wine vinegar and dijon and used it over a salad of mixed greens and sauteed straw, oyster and porchini mushrooms.

Finally Mimi prepared Kongxincai (water spinach) sauteed with slivered garlic.  These greens are very seasonal and only available in the early spring.

 

Lastly, we made an apple peanut sauce for flat rice noodles served with julienne of cucumber and spiced tofu.

 

All in all, a wonderful night.  Full bellies, new recipes and an evening with a good friend.

P.S. If cooking wasn’t enough, Mimi also helped to clean the kitchen, spent part of the evening playing with Leo and even changed his diaper!  She is a yoga instructor, artist and fine arts professor in NYC.  Single too.

All prospective daters will be screened by our family so send emails to askjonathanforgash@gmail.com

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