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Salad Quotes

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Salad Quotes

“A sapient cat looking at humanity's salad garden buffet designed by God would not be seen as so much a paradise if the divine is seen as giving this to intelligent cats. It would be seen as quite the opposite. Since cats use plants as emetics and also lack the ability to taste sweet, Eden would be a rather hellish place. It would be a place where God might send a cat to punish the feline. This is because fruits and vegetation to eat would be a place to eat bland foods that cause one to vomit. It would hardly be a beneficial place for cats if this was a place of divine refuge where death did not exist. Again the immortal state would place cats in a rather hellish environment.”

BibleCatsEdenSalad
Book:Religion: The Ultimate STD: Living a Spiritual Life without Dogmatics or Cultural Destruction
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“All my hard work had come to fruition that day: the new fireplace housed a might Yule log that warmed the room, casting reflections across the crystal and silver. I admired the forest green of the brocaded furniture, and the holly gathered in red ribbons hung about the walls. I decided that whatever temper Michael might be in, I would not let him spoil our first Christmas. The new damask cloth was spread with a fine repast: Peg's own Yule cakes looked even daintier than those I had already sampled. A great wheel of cheese had pride of place, beside magnificent pies of game and fruit. On a great round platter was a salamagundy salad as fresh as a bouquet of flowers; concentric rings of every delight: eggs, chicken, ham, beetroot, anchovies, and orange.”

FoodChristmasSaladChristmas Decorations
Book:A Taste for Nightshade
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“Starters Corn chowder with red peppers and smoked Gouda $8 Shrimp bisque, classic Chinatown shrimp toast $9 Blue Bistro Caesar $6 Warm chèvre over baby mixed greens with candy-striped beets $8 Blue Bistro crab cake, Dijon cream sauce $14 Seared foie gras, roasted figs, brioche $16 Entrées Steak frites $27 Half duck with Bing cherry sauce, Boursin potato gratin, pearls of zucchini and summer squash $32 Grilled herbed swordfish, avocado silk, Mrs. Peeke's corn spoon bread, roasted cherry tomatoes $32 Lamb "lollipops," goat cheese bread pudding $35 Lobster club sandwich, green apple horseradish, coleslaw $29 Grilled portabello and Camembert ravioli with cilantro pesto sauce $21 Sushi plate: Seared rare tuna, wasabi aioli, sesame sticky rice, cucumber salad with pickled ginger and sake vinaigrette $28 *Second Seating (9:00 P.M.) only Shellfish fondue Endless platter of shrimp, scallops, clams. Hot oil for frying. Selection of four sauces: classic cocktail, curry, horseradish, green goddess $130 (4 people) Desserts- All desserts $8 Butterscotch crème brûlée Mr. Smith's individual blueberry pie à la mode Fudge brownie, peanut butter ice cream Lemon drop parfait: lemon vodka mousse layered with whipped cream and vodka-macerated red berries Coconut cream and roasted pineapple tart, macadamia crust Homemade candy plate: vanilla marshmallows, brown sugar fudge, peanut brittle, chocolate peppermints”

FoodSaladSeafoodDessertsAppetizersMenuSurf And TurfSaucesEntrees
Book:The Blue Bistro
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“More often than not, expecting to lose weight without first losing the diet that made the weight loss necessary is like expecting a pig to be spotless after hosing it down while it was still rolling in mud.”

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Author:Mokokoma Mokhonoana
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“On top of a goodly helping of baby lettuce, Grace placed a neat rectangle of grilled salmon, and then precisely five cherry tomatoes, five broccoli florets, five baby carrots, five cucumber slices, and five slices of green bell pepper. She liked the balance and symmetry of the meal she had made. Still, she liked almonds more, and daring to disrupt the balance of the universe, she threw in a spoonful of an unknown number.”

FiveVegetablesSaladGrace Lyndon
Book:The Orchard
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“Even though we had ordered light, ordering light for a food reviewer meant ordering a roughly normal amount of food. We noshed first on flaky biscuits that melted in my mouth when slathered with a combination of sweet cream butter, smoky bacon butter, and a spicy drizzle of local honey infused with chiles. Then on a salad, crunchy chunks of iceberg and romaine bathed in a coconut-lime vinaigrette, studded with chunks of roasted squash, sunflower seeds, and crispy pork belly that melted into bacon fat on my tongue.”

SaladPorkReviewersSeasoningsBiscuitsAppetizersButters
Book:Best Served Hot
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“The priest pointed to the sky, and all eyes turned to the bright comet streaking across their vision. It burned with a stunning white blue nucleus and a shimmering tail of silver and red. It was still small, but larger than the day I first saw it, the day of Bartolomeo's funeral. The crowd murmured exclamations of fear. I did not feel afraid when I gazed at the comet. I felt only the warmth of Bartolomeo's light. I could no think of the orb as anything other than his presence shining into our world from the one above. I thought of the type of salad he might have served- it might have been bitter chicory, true, but sweetened with fennel and pea shoots, drizzled with a bit of oil and vinegar, mixed with some sugar and spices, and topped with a little pepper or cheese.”

SaladRemembering Loved OnesCometBartolomeo Scappi
Book:The Chef's Secret
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“Well, I was up bright and early, and while everybody else went to church or whatever they do on Sunday morning, I was chopping turkey and ham and mushrooms for the casserole and mixing chopped pickled peaches and pecans with cream cheese for the salad that had to congeal in the fridge at least two hours. I also decided to go ahead and mix all the dry ingredients and shortening for the biscuits so all I'd have to do would be to add buttermilk at the last minute, cut 'em out, and bake 'em. That left only the cheese grits, which I knew could be boiled in advance, then mixed with butter and sour cream and eggs and cheddar and a little garlic and seasonings, scraped into a big baking dish, and stuck in the oven with the casserole to get nice and golden by the time everybody arrived.”

IngredientsSaladBiscuitsSouthern CookingGritsCasserole
Book:Hungry for Happiness
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“My thoughts swerve back to swans' eggs. Such splendid things---their whites are purer, more translucent than those of any other egg. Perhaps their boiled yolks might be mixed with firm fresh butter, essence of anchovies, minced herbs, even a chopped shallot. And then returned to their hardboiled whites in softly beaten mounds. A swan's egg en salade, I think, smiling.”

Food For ThoughtEggsSaladSwansSeasoningsEgg White
Book:Miss Eliza's English Kitchen
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“We have pretzels and mustard. We have doughnuts. And if we really, really like you, we have chips and dip. This is fun food. It isn't stuffy. It isn't going to make anyone nervous. The days of the waiter as a snob, the days of the menu as an exam/ the guest has to pass are over. But at the same time, we're not talking about cellophane bags here, are we? These are hand-cut potato chips with crème fraîche and a dollop of beluga caviar. This is the gift we send out. It's better than Christmas." He offered the plate to Adrienne and she helped herself to a long, golden chip. She scooped up a tiny amount of the glistening black caviar. Just tasting it made her feel like a person of distinction. Adrienne hoped the menu meeting might continue in this vein- with the staff tasting each ambrosial dish. But there wasn't time; service started in thirty minutes. Thatcher wanted to get through the menu. "The corn chowder and the shrimp bisque are cream soups, but neither of these soups is heavy. The Caesar is served with pumpernickel croutons and white anchovies. The chèvre salad is your basic mixed baby greens with a round of breaded goat cheese, and the candy-striped beets are grown locally at Bartlett Farm. Ditto the rest of the vegetables, except for the portobello mushrooms that go into the ravioli- those are flown in from Kennett Square, Pennsylvania. So when you're talking about vegetables, you're talking about produce that's grown in Nantucket soil, okay? It's not sitting for thirty-six hours on the back of a truck. Fee selects them herself before any of you people are even awake in the morning. It's all very Alice Waters, what we do here with our vegetables." Thatcher clapped his hands. He was revving up, getting ready for the big game. In the article in Bon Appétit, Thatcher had mentioned that the only thing he loved more than his restaurant was college football. "Okay, okay!" he shouted. It wasn't a menu meeting; it was a pep rally! "The most popular item on the menu is the steak frites. It is twelve ounces of aged New York strip grilled to order- and please note you need a temperature on that- served with a mound of garlic fries. The duck, the sword, the lamb lollipops- see, we're having fun here- are all served at the chef's temperature. If you have a guest who wants the lamb killed- by which I mean well done- you're going to have to take it up with Fiona. The sushi plate is spelled out for you- it's bluefin tuna caught forty miles off the shore, and the sword is harpooned in case you get a guest who has just seen a Nova special about how the Canadian coast is being overfished.”

VegetablesSaladSteakMenuSurf And TurfGourmet Food Items
Book:The Blue Bistro
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“L'AMUSE-BOUCHE Pan-Seared Scallops wrapped in Jambon Sec and Prunes with a Balsamic Glaze L'ENTRÉE Pan-Seared Foie Gras with a Spiced Citrus Purée, served with Candied Orange Peel and Fresh Greens OU Velouté of Butternut Squash with Truffle Oil LE PLAT PRINCIPAL Bœuf Bourguignon à la Maison served with a Terrine of Sarladaise Potatoes OU Canard à l'Orange served with a Terrine of Sarladaise Potatoes along with Braised Fennel, garnished with Pomegranate Seeds and Grilled Nuts OU Filet of Daurade (Sea Bream) served over a Sweet Potato Purée and Braised Cabbage LA SALADE ET LE FROMAGE Arugula and Endive Salad served with Rosemary-Encrusted Goat Cheese Toasts, garnished with Pomegranate and Clementine, along with a Citrus-Infused Dressing LE DESSERT Poached Pears in Spiced Red Wine with Vanilla Ice Cream”

CoursesDessertSaladMenuFrench CuisineEntreesMain CourseAppetizer
Book:The Secret French Recipes of Sophie Valroux
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“So what's on the menu?" "We soak prunes in whisky and tea, dip them in honey, and stuff them with walnuts. These are mixed with sausage for the stuffing. I usually soak the prunes for several days, but we'll make do." "My God. That sounds fabulous." Elliott nodded, but said nothing. He was staring at her intently. "And..." "And..." What was he waiting for? He started to fiddle with the pencil. Finally she realized he was waiting for her input! He had no idea how to banter back-and-forth or to brainstorm creatively. She broke the awkward silence. "Elliott, are you waiting for my suggestions for dinner?" "Aye. I'm waiting." "I think... we should go with the honey." "I use heather honey in North Berwick. But I'm sure the honey here will be fine." "My favorite is from the Akins Apiary. They have delicious apple honey. It's rare, but I'll see if they have some in the pantry." "Excellent. What... what else do you like about the honey?" Sophia tried not to laugh out loud at Elliott's stilted and awkward attempt at conversation. The give-and-take was clearly not a natural process for him. "Let's use the honey in all our dishes. How about roasted vegetables in a balsamic-honey dressing? With thyme? I think rutabaga and turnips would be a nice side for the turkey." He scratched something on his tablet. "Keep going." "And how about a bitter green salad? Maybe arugula and dandelion greens with a honey vinaigrette That will cut the richness of the bird." Elliott nodded. "I like both of those ideas. This meal will showcase the best of both of us... a traditional Scottish roast bird and various preparations for the vegetables and greens.”

HoneySaladBrainstormingStuffingSide Dish
Book:A Taste of Heaven
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“Elliot, that was amazing." The meal has been spectacular. We started with a salad of fennel, golden beets, and grapefruit. He did a veal roast with a classic shallot-cognac pan sauce, smooth with butter and brightened with thyme and parsley, the meat perfectly cooked, still rosy in the middle, with a great crisp brown sear on the outside. An interesting dish of fregola, toasted pearl pasta that is one of my favorite ingredients, cooked with sweet corn he charred on the grill, and chives. And simple steamed asparagus. Everything cooked perfectly, well seasoned, and full of soul.”

IngredientsSaladSeasoningsDinner DateVealJenna And Elliot
Book:Out to Lunch
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“I have for you braised and fried chicken feet, served with buffalo sauce, a salad of cauliflower rubble and grated celery, and a blue cheese mascarpone cream." Luke's face lit up as he saw the chicken feet, the exact opposite expressions of Lenore and Maz, who looked very much as if they were at an actual graveyard and had seen an actual claw shoot up from the grave. "It reminds me of dakbal," he breathed, and he sounded for a moment as if it were just the two of us sitting side by side in that Korean speakeasy, shoulder touching shoulder. Unconsciously, I took a step toward him. "My halmoni used to make dakbal as a snack when we visited her in Korea. She'd steam them first, then panfry them until they were charred, and then there was the secret sauce she made, all garlicky and gingery and tingling with gochugaru..." As he trailed off, I could almost taste his grandmother's chicken feet. The chew of the meat after the crisp of the char. The caramelization of the sugars on the skin, and the nose-running spiciness of the sauce. "I didn't know you were Korean," said Maz. That broke the mood. I stepped back, clearing my throat. Meanwhile, Lenore Smith was crunching away. "I was worried about eating these fried chicken feet right after that deep-fried noodle kugel, but this bracing, vinegary salad underneath really cuts through the fat and the richness," she said, swallowing. "I love the chicken feet, but I almost love this salad more. Is that crazy?" "Yes," Luke said. "The chicken feet are delicious. Cooked so that they're tender and also crunchy on the outside, and that sauce is the perfect amount of spicy and vinegary.”

SaladKoreanJewishVinegarSpicyChicken Feet
Book:Sadie on a Plate
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“The store smells of roasted chicken and freshly ground coffee, raw meat and ripening stone fruit, the lemon detergent they use to scrub the old sheet-linoleum floors. I inhale and feel the smile form on my face. It's been so long since I've been inside any market other than Fred Meyer, which smells of plastic and the thousands of people who pass through every day. By instinct, I head for the produce section. There, the close quarters of slim Ichiban eggplant, baby bok choy, brilliant red chard, chartreuse-and-purple asparagus, sends me into paroxysms of delight. I'm glad the store is nearly empty; I'm oohing and aahing with produce lust at the colors, the smooth, shiny textures set against frilly leaves. I fondle the palm-size plums, the soft fuzz of the peaches. And the berries! It's berry season, and seven varieties spill from green cardboard containers: the ubiquitous Oregon marionberry, red raspberry, and blackberry, of course, but next to them are blueberries, loganberries, and gorgeous golden raspberries. I pluck one from a container, fat and slightly past firm, and pop it into my mouth. The sweet explosion of flavor so familiar, but like something too long forgotten. I load two pints into my basket. The asparagus has me intrigued. Maybe I could roast it with olive oil and fresh herbs, like the sprigs of rosemary and oregano poking out of the salad display, and some good sea salt. And salad. Baby greens tossed with lemon-infused olive oil and a sprinkle of vinegar. Why haven't I eaten a salad in so long? I'll choose a soft, mild French cheese from the deli case, have it for an hors d'oeuvre with a beautiful glass of sparkling Prosecco, say, then roast a tiny chunk of spring lamb that I'm sure the nice sister will cut for me, and complement it with a crusty baguette and roasted asparagus, followed by the salad. Followed by more cheese and berries for dessert. And a fruity Willamette Valley Pinot Noir to wash it all down. My idea of eating heaven, a French-influenced feast that reminds me of the way I always thought my life would be.”

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Book:Eating Heaven
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“Pierre mixed the salad. The romaine and cress he doused with walnut oil chilled to an emulsion, turning it with wooden forks so that the bruises showed on the green in dark lines. He poured on the souring of wine vinegar and the juice of young grapes, seasoned with shallots, pepper and salt, a squeeze of anchovy, and a pinch of mustard. At the Faison d’Or the salad was in wedlock with the roast.” (p.24)”

SaladMustardCressAnchovyFaison D OrPepper And SaltRomaineShallotsWalnut OilWine VinegarWooden ForksYoung Grapes
Book:High Bonnet: A Novel of Epicurean Adventures
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“I've ordered ice-cold ficoide in truffle vinaigrette. Ficoide is a rare kind of salad with thick fleshy leaves prettily arranged round a delicious pulpy stem. I don't know where you buy the stuff. At Chez moi I have ordinary lettuce and romaine lettuce, and also rocket which I toss into gravy because I've got an idea rocket is a meat-like plant: I'm keen to reconcile it with its animal tendencies. It's a waste because most people leave it on the side of the plate, shriveled and pathetic as if it were a failed garnish. Still, I press on with my attempted trans-categorization: I feel it's what the various foodstuffs expect of me, what I'm supposed to give to the world. Rocket with meat. Avocados with fruit. White wine with cheese. I realign friendships, cheat at Happy Families.”

Food For ThoughtSaladLettuceRocketPairing
Book:Chez Moi: A Novel
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“Fresh, peeled carrots stand out in orange spirals against the crisp, sliced cucumbers. Juicy slithers of mango are tucked in between the flaky crab meat, the entire bowl liberally drizzled with a creamy umami dressing, made just the Sayuri taught him when they first began dating. He whisked Japanese mayonnaise made from golden yolks with salty soy sauce and rice wine vinegar for a tart, sharp kick. Then he added a dash of spicy sauce for a little heat, and sprinkled the dressing with panko breadcrumbs for a crunchy bite.”

SaladJapaneseSeasoningsCondimentsKani
Book:Greedy
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“Adrienne ate her steak, the béarnaise, the garlicky fries- did she even need to say it? It was steak frites from a rainy-day-in-Paris dream. The steak was perfectly seasoned, perfectly cooked, pink in the middle, juicy, tender. The salad was tossed in a lemony vinaigrette but it tasted so green, so young and fresh, that Adrienne began to worry. This person Fiona had a way. If the staff meal tasted this good then the woman was possessed, and Adrienne didn't want a possessed woman on her case.”

SaladSteakState Of The Art
Book:The Blue Bistro
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“We both went in for a bite, our spoons clinking against each other over the wide blue bowl. I understood his hesitation because the combination of ingredients inside just seemed so bizarre: soft pearls of earthy quinoa formed the base, mixed with chewy bits of slab bacon, avocado, bananas, and Brazil nuts. I popped the spoonful into my mouth and chewed, expecting these ingredients to clash with one another. But they didn't. They sang together, the saltiness and chew of the bacon mixing with the sweet, silky banana and grassy, buttery avocado. The salty crunch of the Brazil nuts gave the dish texture, and the quinoa was a fairly neutral stage for all the rest to shine. The whole effect was unique, something I wasn't quite sure how to write about. How to put it all into words. But, I thought as I cocked my head, it'll speak really well in a photo, where you can see all these different things mashed up against one another. It'll be beautiful, like its taste.”

UniqueSaladBananasUnassumingBaconFood CombiningQuinoaAvocado
Book:Best Served Hot
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“For iron and pep, I wanted to make a cold lentil salad with a zingy orange-ginger vinaigrette, handfuls of chopped herbs, and slices of white peach. (The purple-green Puy lentils, more common than the orange ones in France, just seemed too dark for a summer salad.) After unpacking half the kitchen while standing, against my better judgement, on a kitchen chair, I ended up not with orange lentils, but with a bag of yellow split peas. That would have to do. The split peas had been hiding up there for a while--- I'm pretty sure I bought them after a trip to Puglia, where we were served warm split-pea puree drizzled with wonderful glass-green olive oil and a grind of fresh pepper. Still hankering after a cold salad, I tried cooking the dried peas al dente, as I would the lentils, but a half hour later, where the lentils would have been perfect, the split peas were a chalky, starchy mess. I decided to boil on past defeat and transform my salad into the silky puree I'd eaten with such gusto in Italy. When the peas were sweet and tender and the liquid almost absorbed, I got out the power tools. I'm deeply attached to my hand blender--- the dainty equivalent of a serial killer's obsession with chain saws. The orange-ginger vinaigrette was already made, so I dumped it in. The recipe's necessary dose of olive oil would have some lively company. The result was a warm, golden puree with just enough citrus to deviate from the classic. I toasted some pain Poilâne, slathered the bread with the puree, and chopped some dill. My tartines were still lacking a bit of sunshine, so I placed a slice of white peach on top.”

ItalianPregnantSaladFrenchFusionPeasPureeVinaigrette
Book:Picnic in Provence: A Memoir with Recipes
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“My mom was never much of a cook---her style of cookery mostly involved cream-based canned soup and processed cheese---but her spaghetti salad was something of a delicacy in my town when I was growing up. The combination of spaghetti, ham, cubed cheese, and Miracle Whip doesn't sound as if it should go together, but somehow, when combined, the result is downright delicious. Maybe it's the fact that every bite reminds me of my mom, but when I crave something comforting and familiar, it's the first thing that comes to mind.”

SaladSpaghettiMemories Of MotherMiracle Whip
Book:Too Many Cooks
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“There's no messing with perfection. (Okay, a little messing, just for fun.) A few crystals of coarse sea salt, a drizzle of local olive oil, and a sprig or two of purple basil. Sliced and layered in a white ceramic dish, the tomatoes often match the hues of the local sunsets--- reds and golds, yellows and pinks. If there were such a thing in our house as "too pretty to eat," this would be it. Thankfully, there's not. If I'm not exactly cooking, I have done some impromptu matchmaking: baby tomatoes with smoked mozzarella, red onions, fennel, and balsamic vinegar. A giant yellow tomato with a local sheep's milk cheese and green basil. Last night I got a little fancy and layered slices of beefsteak tomato with pale green artichoke puree and slivers of Parmesan. I constructed the whole thing to look like the Leaning Tower of Pisa. I love to think of the utterly pretentious name this would be given in a trendy Parisian bistro: Millefeuille de tomate provençale, tapenade d'artichaut et coppa de parmesan d'Italie (AOC) sur son lit de salade, sauce aigre douce aux abricots. And of course, since this is a snooty Parisian bistro and half their clientele are Russian businessmen, the English translation would be printed just below: Tomato napoleon of artichoke tapenade and aged Parmigiano-Reggiano cheese on a bed of mixed greens with sweet-and-sour apricot vinaigrette. The sauce abricot was a happy accident. While making the dressing for the green salad, I mistook a bottle of peach/apricot syrup for the olive oil. Since I didn't realize my mistake until it was at the bottom of the bowl, I decided to try my luck. Mixed with Dijon mustard and some olive oil, it was very nice--- much sweeter than a French vinaigrette, more like an American-style honey Dijon. I decided to add it to my pretentious Parisian bistro dish because, believe it or not, Parisian bistros love imitating American food. Anyone who has been in Paris in the past five years will note the rise of le Tchizzberger. (That's bistro for "cheeseburger.") I'm moderate in my use of social media, but I can't stop taking pictures of the tomatoes. Close up, I've taken to snapping endless photos of the voluptuously rounded globes. I rejoice in the mingling of olive oil and purply-red flesh. Basil leaves rest like the strategically placed tassels of high-end strippers. Crystals of sea salt catch the afternoon sun like rhinestones under the glaring lights of the Folies Bergère. I may have invented a whole new type of food photography: tomato porn.”

SaladFrenchTomatoesBistroFood PornVinaigrette
Book:Picnic in Provence: A Memoir with Recipes
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“See, for the Kuri Kinton chestnuts, I used prepackaged boiled sweet potatoes! I simmered them in some orange juice and then mashed them until they were smooth. Normal Kuri Kinton use gardenia fruit to give the chestnuts an orange color, but I swapped those out for sweet potatoes and orange juice... ... making mine more of a Joke Kuri Kinton! The rolled omelet is made of egg and Hanpen fish cakes I found near the Oden ! I blended it all in a food processor with some salt and sugar before cooking it in an omelet pan. Red-and-White Salad! Seasoning regular salad veggies with salt, sugar and vinegar turns them into a Red-and-White Salad! Salting the veggies ahead of time draws out moisture, making them crispier and allowing them to soak up more sweet vinegar. Checkered Prosciutto Rolls! I just wrapped some snack-cup precut carrot and daikon sticks in prosciutto strips and voilà! A little honey and mustard dabbed inside the prosciutto works as a glue to hold it all together.”

TraditionalNew YearSaladJapaneseSouma YukihiraChestnutsOmeletsProsciuttoBoxed Set
Book:食戟のソーマ 33 [Shokugeki no Souma 33]
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“In the refrigerated-food section, I pick up a few items, like another customer does next to me, and turn them over to read the nutritional information. I like reading the various numbers that tell me how what I am holding will transform inside a human's body. Energy: 326 cal, Fat: 16g, Carbohydrates: 38g; Protein: 11g. This meal has grains and pomegranate seeds, spring onion, olive oil, mustard seeds, garlic, and lemon. It is called a "Superfood, Super-Clean Salad.”

SaladGrocery ShoppingNutritional Value
Book:Woman, Eating
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“All morning Sirine winds the bread dough in and out of itself, spins cabbage leaves, fat and silky, around rice and currants. She puts new ingredients in a salad, a frill of nuts, fresh herbs, dried fruit. Um-Nadia samples her salad, which tastes of ocean and beach grass, and she seems startled. "It's so good," she murmurs. Sirine hums and stirs. She sifts through bags of wild rice. While Victor rushes around, assembling the usual plates of hummus and tabbouleh, she makes a mustard out of crushed grapes, a cake with lashings of cinnamon and pepper.”

CookingSaladMiddle Eastern Cuisine
Book:Crescent
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“She's keeping it simple and luxurious, in line with Cecily's menu--- mozzarella and tomato salad, duck lasagna, and chocolate mousse for dessert--- but she's made a few tweaks. The salad has evolved into homemade ricotta and roast tomato with homemade bread. The tomatoes have been slow-roasting for hours, with thyme, olive oil, and garlic, until they're sweet, jammy, and fragrant. After Nick had canceled on Tuesday, she'd ended up spending the evening practicing making ricotta. She'd been through half a dozen muslins and piles of rubbery, beige curds before finally mastering the technique--- and tonight a bowl of smooth, creamy cheese sits on the counter as proof. The lasagna feels like it's taken an entire decade to make, though in reality it's only been six hours, three for the soffritto, another two spent braising the duck legs in red wine, another hour once the meat had fallen off the bone, making a rich, thick sauce to be layered between pasta and smothered in Parmesan and mozzarella. Kate's upgraded the chocolate mousse with cocoa nibs and fresh raspberries. She's licked the spoon a few too many times, but what in this world is more delicious than chocolate melted into double cream?”

SaladItalian FoodLasagnaChocolate Mousse
Book:Miss Cecily's Recipes for Exceptional Ladies
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“In summer, most ramen restaurants in Tokyo serve hiyashi chūka, a cold ramen noodle salad topped with strips of ham, cucumber, and omelet; a tart sesame- or soy-based sauce; and sometimes other vegetables, like a tomato wedge or sheets of wakame seaweed. The vegetables are arranged in piles of parallel shreds radiating from the center to the edge of the plate like bicycle spokes, and you toss everything together before eating. It's bracing, ice-cold, addictive- summer food from the days before air conditioning. In Oishinbo: Ramen and Gyōza, a young lifestyle reporter wants to write an article about hiyashi chūka. "I'm not interested in something like hiyashi chūka," says my alter ego Yamaoka. It's a fake Chinese dish made with cheap industrial ingredients, he explains. Later, however, Yamaoka relents. "Cold noodles, cold soup, and cold toppings," he muses. "The idea of trying to make a good dish out of them is a valid one." Good point, jerk. He mills organic wheat into flour and hires a Chinese chef to make the noodles. He buys a farmyard chicken from an old woman to make the stock and seasons it with the finest Japanese vinegar, soy sauce, and sake. Yamaoka's mean old dad Kaibara Yūzan inevitably gets involved and makes an even better hiyashi chūka by substituting the finest Chinese vinegar, soy sauce, and rice wine. When I first read this, I enjoyed trying to follow the heated argument over this dish I'd never even heard of. Yamaoka and Kaibara are in total agreement that hiyashi chūka needs to be made with quality ingredients, but they disagree about what kind of dish it is: Chinese, Japanese, or somewhere in between? Unlike American food, Japanese cuisine has boundary issues.”

ColdSaladRamenHiyashi Chūka
Book:Pretty Good Number One: An American Family Eats Tokyo
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“Now, back to Sapporo-ya. The place is deep enough below street level that the windows let in no natural light; harsh fluorescent lamps made everyone look ill. The walls are greenish-yellow. If you are directing a modern adaptation of The Divine Comedy, shoot the purgatory scenes here. The waitress set down my hiyashi chūka goma dare (sesame sauce). It was in every way the opposite of its surroundings: colorful, artfully presented, sweated over. The tangle of yellow noodles was served in a shallow blue-and-white bowl and topped with daikon, pickled ginger, roast pork, bamboo shoots, tomato, shredded nori, cucumber, bean sprouts, half a hard-boiled egg, and Japanese mustard. It was almost too pretty to ruin by tossing it together with chopsticks.”

ColdSaladRamenHiyashi ChūkaSapporo Ya
Book:Pretty Good Number One: An American Family Eats Tokyo
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“I thought for our last session we should celebrate spring," Lillian said, coming out of the kitchen with a large blue bowl in her hands. "The first green things coming up through soft earth. I've always thought the year begins in the spring rather than January, anyway. I like the idea of taking the first asparagus of the year, picked right that day, and putting it in a warm, creamy risotto. It celebrates both seasons and takes you from one to the next in just a few bites." They passed the bowl around the table, using the large silver spoon to serve generous helpings. The salad bowl came next, fresh Bibb lettuce and purple onions and orange slices, touched with oil and lemon and orange juice. Then a bread basket, heaped high with slices of fragrant, warm bread.”

SpringVegetablesSaladAsparagusLillianCooking ClassGreens
Book:The School of Essential Ingredients
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