Asian Recipes

Asian Recipes Blog

The Unrivaled Practical Guide for Asian Cooking

Buying organic vegetables

Organic vegetables can seem much more expensive than conventionally grown vegetables, and yes, they do often look sad and tired, because they tend not to sell quickly. One of the best ways to buy certified organic produce is to contact an organic cooperative and for a fixed price they will make regular home deliveries of seasonal vegetables and fruit. Alternatively, buy from a shop with a regular turnover. Because it is not sprayed with fungicides, even organically grown produce deteriorates if it is left to sit around.

** Asian Recipes **

13:48:04 on 12/23/08 by Webmaster - Quick Cooking Tips -

Lighter ways to cook veal steak

Veal escalopes taste tender and light without a coating and need only the simplest cooking methods. They should be pounded until they are about 5 mm thick, which ensures they cook quickly. If this has not been done when you buy them, place each escalope in turn between two sheets of plastic wrap and beat it with a rolling pin; as the pin touches the escalope, let it slide from the center to the side of the escalope to stretch the meat.

To cook the escalopes, heat a little olive oil in a frying pan. When it is hot, add the escalopes, allowing each one plenty of room, and fry over a fairly high heat for about 3 minutes, turning once. Remove the escalopes and keep them warm while you deglaze the pan with a few tablespoons of white wine, lemon juice or cream.

For a change from escalopes, you could try using veal chops. Marinate them for 1-2 hours, if liked, then fry over a medium heat for 8 minutes or so, turning once. Veal chops can be partnered by more robust flavors such as eggplant, mushrooms, red or green peppers and tomatoes.

** Delicious Recipes **

16:41:38 on 12/21/08 by Webmaster - Quick Cooking Tips -

Other ways to cook turnips besides mashed

Turnips do not always need to be peeled or mashed. In early summer, when tiny turnips with their leaves attached are available, just wash the tender skin and boil the turnips quickly to conserve their peppery taste. Try finishing the turnips in a flavored butter, as in a herb-scented recipe, and serve with duck or guinea fowl, baked ham or lamb.

The pure white variety, or those with their tops flushed with pinky mauve, are an excellent choice to use in a variety of summer stews and casseroles, such as those made with lamb. Large winter turnips are yellowish white, sometimes with flashes of green. They are at their best when no larger than a tennis ball but do need to be peeled. They can be used in soups and stews.

You can cook and puree turnips with plenty of butter and pepper and combine them with potatoes or another root vegetable such as carrots. Alternatively, grate raw turnips and serve them with a dressing for winter salads, or slice large turnips, brush them with oil and grill until they are just tender.

Do not throw out the leaves of young turnips. They can be cooked in the same way as spinach and served as a vegetable in their own right, or incorporated into soup, or shredded and used as a garnish for vegetable dishes and salads.

** Asian Cooking **

14:32:22 on 12/17/08 by Webmaster - Quick Cooking Tips -