By Ying Compestine
In "Cooking with an Asian accessory, "award-winning author" Ying Compestine, a nationally popular authority on Asian tradition and delicacies, unearths the best way to make scrumptious home-cooked foodstuff that nourish the senses and the soul utilizing available parts, basic arrangements, and exciting flavors." Cooking with an Asian Accent" isn't really one other conventional Asian or "quick-meals" cookbook. It deals a brand new delicacies created via Ying's East-Meets-West trip, a mode of latest cooking that brings 3 crucial ideas of Asian delicacies into the Western kitchen: nutrition that satisfies the senses, harmonizes the body's Yin-Yang stability, and acts as drugs. Melding japanese philosophy with Western-style potency, Ying's recipes provide a balanced method of cooking every little thing from fast and fit soups, salads, and stir-fries to sauces, condiments, and truffles. observed via attractive full-color images and inspirational own tales, this obtainable, enticing booklet is perfect for an individual who aspires to domestic cooking that's basic, scrumptious, and revitalizing.
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Extra resources for Cooking with an Asian Accent
1 to 1 1/2 pounds asparagus spears 2 tablespoons vegetable or extra-virgin olive oil Coarse or kosher salt, to taste asparagus Asparagus with Wild Mushroom Ravioli, Browned Butter, and Walnuts Smart, time-strapped cooks recognize when it’s time to take advantage of highquality packaged products that make recipes come together quickly. Here, fresh asparagus is cooked in the same pot as packaged ravioli and then is tossed with nutty, aromatic browned butter. In about fifteen minutes, this elegant, delicate dish is ready to serve.
It’s fast, too. The dry, searing heat preserves the flavor and nutrients. This hot, crisp asparagus is fantastic served with a spoonful of Romesco Sauce (page 320) or Roasted Garlic Mayonnaise (page 148). 1 1/2 pounds asparagus spears 1 tablespoon extravirgin olive oil Kosher salt and ground black pepper, to taste Makes 4 to 6 servings Preheat the oven to 475°F. 2 Snap off and discard the tough ends of the asparagus. Arrange the spears in a single layer on a rimmed baking sheet. Drizzle with the oil and roll the spears back and forth to coat.
The components can also stand alone, served separately. Country ham is my first choice for this recipe, but it can be difficult to buy country ham sliced into paper-thin sheets, so I often turn to prosciutto, speck, or Serrano ham because they are similar in texture. Large asparagus spears are easiest to wrap, but if you have very slender spears, just wrap up two together. Place the eggs in a single layer in a large saucepan and cover with cold water. Bring to a boil over high heat. As soon as the water begins to boil, remove the pan from the heat, cover, and let sit for 12 minutes.