Friday, July 31, 2015
You don't think about Americans eating - much less cooking - sophisticated Chinese fare in the fifties. So I was truly surprised to find recipes for an entire Chinese banquet in this issue - Bird's Nest Consomme, Shark's Fin, Pheasant, Bamboo Shoots, Wined Kinghwa Ham. And yes, there were even a few recipes for tofu. And here they are...
I made the tofu last night (reduced the oil to a single tablespoon, added more garlic, ginger and scallions) and served it over rice. It was a perfect little meal for a hot night. Fresh and simple, like eating clouds.
But there are, in fact, many fascinating recipes in this issue - for French, Italian and even German dishes. I'll be posting a few more in the days to come.