Soups
Roasted Eggplant Soup with Feta & Basil Dumplings
In this soup, eggplant, tomatoes, garlic and fennel are roasted together to create a beautiful, lightly creamy base. Then, a fried wonton-dumpling, stuffed with fresh basil and goat cheese, elevates the dish with its crispy texture and fresh flavor burst. This soup is easy to prepare, great for a fall dinner party and makes a spectacular presentation. As you can see in the pictures, I served this soup with 1 wonton per dish. However, I like the idea of serving this as a main entrée and using 2-3 wontons per bowl. Soup Ingredients: 6...
read moreSichuan Beef Noodle Soup with Pickled Mustard Greens and Cucumber Salad
Admittedly, for years, I’ve been a half-assed recipe follower. Let me clarify. I’ve always over-reached in my experimentations (yes, I’ve made some very eccentric dishes in my life), yet have only really read recipes to steal their essence and work things out in my own head, accordingly. So, if a recipe called for some rare type of purple pepper, it was probably going to inherit whatever color and derivation of pepper was on sale when I got to the grocery store. Part of this was because I’ve always lived and cooked on a strict...
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