Again, my mother’s cooking prevails. With a culinary education and restaurant experience, sometimes I can get carried away in technique and making complicated foods. Mom makes this wonderful, simple recipe that’s always present at our holiday tables. Being the somewhat of the health nut of the family, I keep this dish close to me for seconds. Guests love it too, and are often surprised there … Continue reading Celery Seed Slaw
This is an Asian inspired dish with some French technique. In culinary school, we would wrap meat or fish with spinach, cabbage, or leeks. All we did was blanch the vegetables for a couple seconds and dunk them in ice water so they would become like rice paper. Here, I used blanched cabbage to roll up an Asian stir fry. The secret to the Asian … Continue reading Vegan Spring Rolls
This is an Asian inspired dish with some French technique. In culinary school, we would wrap meat or fish with spinach, cabbage, or leeks. All we did was blanch the vegetables for a couple seconds and dunk them in ice water so they would become like rice paper. Here, I used blanched cabbage to roll up an Asian stir fry. The secret to the Asian … Continue reading Vegan Spring Rolls
