Wednesday, April 20, 2011

Ostrich Filet in Red Wine Sauce...served with steamed tatsoi and sauteed purple potatoes

 I took a trip to the Union Square Farmer's market the other day and bought a variety of interesting produce. I ended up finding some tatsoi, which is sort of a mix between a bok choy and a mustard green. It is a very mild vegetable and a great way to change things up. I found purple potatoes (where the flesh inside is actually purple). I also was able to buy some ostrich. I never made this before but was feeling very adventurous. Ostrich is very healthy as there is hardly any fat on it. It is mildly gamey like a venison, but it has the texture of steak. 

Tuesday, April 19, 2011

Roasted Beet and Tatsoi Salad

This is a very light and healthy salad bursting with flavor and color. It can be served at room temperature or prepared in advance and served slightly chilled. It is very easy to make but the beets take some time to cook.

Limoncello! PART 2

Monday, April 4, 2011

Braised Yuba w/Steamed Bok Choy & Sushi Rice

 After going to Spa Castle recently, Marc and I ended up in Hong Kong Supermarket in Flushing. It was a winter wonderland of msg filled products along with random asian specialties. We came home with our arms full for a price way cheaper than many trips to Whole Foods. One of the things I bought was yuba or tofu skin. I had no idea what to do with this until tonight. If you have never had tofu skin before it is very interesting. It doesn't really have much of a taste and therefore will take on the flavor of whatever it is cooked in. It has a chewy texture which may turn some off but I think it has great consistency. I tried to follow Pham Fatale's recipe for it and added on to make it a meal.