#cathy erway

[xpuigc-bloc]

Exquisite esquites

By Mia Leimkuhler

If I were mayor of Picnictown, every picnic would have the following: a blanket, a 1:1 dog-to-human ratio and esquites. The blanket’s there because grass is itchy no matter what the most outdoorsy person in the group says; the dogs because dogs are great. The esquites are essential because my favorite outdoor corn is elotes, but they don’t travel nearly as well as esquites. (The laws of Picnictown consider how easy it is to carry your picnic things on public transportation.)

This is barely a compromise, though, because Kay Chun’s esquites capture all the beloved and balanced elements of elotes: sweet summer corn, tangy lime, creamy cotija (and crema), spicy ancho chile. The smoky flavor you get from grilled corn is here, too, as the kernels are charred in a hot skillet until browned and caramelized. Perhaps the most enticing part of the recipe is this note from Kay: “Leftovers transform quickly into a great pasta salad the next day; simply toss with cooked pasta and olive oil.” Picnictown loves a resourceful pasta salad.

More picnic decrees, because it’s the first day of summer! Make Zainab Shah’s sheet-pan chicken tikka thighs ahead of time, and then toss some roti or naan in your tote bag for effortless but extremely delicious sandwiches. Ali Slagle’s green bean salad with dill pickles and feta is perfect all by itself, but if someone else wanted to bring a container of cooked barley or farro, that would be a really nice collaborative grain bowl picnic moment. (For even more lovely, easy picnic ideas that travel well, check out this recipe collection.)

Every June, the summer produce flows into and overwhelms my corner grocery store, and every June I am positively giddy about it. Right now the shelves are buckling from so many cherry tomatoes, and I’m doing my part with salad e-shirazi, basil and tomato fried rice and salmon and tomatoes in foil, a five-star, five-ingredient dinner from Mark Bittman.

I am trying to be more adventurous with my vegetables, branching out and bringing home goodies I don’t usually cook. I’ve never really loved bitter melon (I’m not alone), but I do like bitter things — extra dark chocolate, dandelion greens, Campari. So I’m going to try this stir-fried bitter melon with eggs, a recipe from Chutatip Suntaranon (known as Nok) adapted by Cathy Erway.

The creamy scrambled eggs, salty soy sauce and molasses-y brown sugar will mellow out the harshest edges of the bitter melon. And I trust Nok — I’ve had the pleasure of dining at Kalaya, Nok’s restaurant in Philadelphia, and Nok never misses.

Lastly: It’s hot out there, and I’d like to give you an excuse to stand in front of the open refrigerator after a long afternoon in Picnictown. Here’s Lisa Donovan’s new recipe for buttermilk tres leches cake, which is best served extremely chilled, straight from the pan. I interpret this as spooning giant mouthfuls of cold, creamy cake into my mouth while bending into the fridge, but if you’d like to use plates and forks and a table, by all means.

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[abramsbooks]

RECIPE: Mochi Doughnuts (From Win Son Presents A Taiwanese American Cookbook by Josh Ku, Trigg Brown, and Cathy Erway)

Taiwan is famous for Q or QQ textures, which may be best translated as “Bouncy” or “Springy.” Think boba, gummy bears, and mochi, a sticky rice treat popular throughout East Asia. These doughnuts are made with sticky rice flour for a chewy bite that stretches in a very Q way. Mochi doughnuts are definitely a thing in Taiwan, and Danielle really gravitated to the ones she sampled throughout Taiwan, having made many fried doughnuts fresh to order in her time at Craft, working under doughnut and overall pastry legend Karen DeMasco.

In Tainan, we also sampled mochi doughnuts made with millet flour in addition to sticky rice flour, and Danielle was eager to start recipe-testing as soon as she returned. She landed on this formula that’s satisfyingly QQ, delicious, and also completely gluten-free. Once they’re out of the fryer, they can be coated with sugar and your choice of additional seasonings—at Win Son Bakery, we love a classic sugar and cinnamon topping, but you can add to yours some toasted and ground black sesame seeds, ground black cardamom, ground ginger, and any other spices you love. Or just toss them with sugar—sometimes that’s all you need.

Makes about 12

INGREDIENTS

FOR THE BATTER:

5 cups (800 g) glutinous rice flour

1½ cups (165 g) millet flour

12⁄3 cups (335 g) sugar

1⁄3 cup (65 g) baking powder

3 tablespoons salt

3 cups (720 ml) whole milk

1 cup (225 g) unsalted butter, melted and cooled

6 eggs

FOR SHAPING AND FRYING:

2 quarts (2 L) neutral oil for frying, such as soybean

1/4 cup (40 g) glutinous rice flour, plus more for cutting out the donuts

TO FINISH:

1 cup (200 g) sugar

2 tablespoons ground cinnamon (optional)

MAKE THE BATTER: In the bowl of a stand mixer, combine all of the ingredients for the batter and mix with the paddle attachment until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for 3 hours or overnight.

SHAPE AND FRY THE DOUGH: In a fryer or Dutch oven, preheat the oil to 325°F (165°C), when measured with a candy thermometer.

Sprinkle 1/4 cup (40 g) rice flour on a flat surface and on top of the dough and roll it out until it’s about ½ inch (12 mm) thick. Cut doughnuts about 3 inches (7.5 cm) in diameter using a doughnut cutter, concentric cookie cutters, or a drinking glass and a shot glass, flouring the cutters to avoid sticking. Combine the leftover pieces and roll out the dough again into a ½-inch-thick (12 mm) layer as many times as possible, to create as many doughnuts as you can.

Work in batches so as not to overcrowd the fryer. Once the oil is up to temperature, gently place as many doughnuts as will comfortably fit into the oil and allow to fry for 3 minutes before carefully turning them over. Fry the other side for 3 minutes and drain on a cooling rack with something underneath to catch any excess oil.

To finish, on a plate, mix the sugar and cinnamon, if using. Toss the doughnuts with the mixture and serve immediately.

A modern, brashly flavorful guide to cooking Taiwanese-American food, from Brooklyn’s lauded Win Son, Win Son Bakery, and Cathy Erway, celebrated writer and expert on the cuisine.

Josh Ku, born in Queens to parents from southern Taiwan, and Trigg Brown, a native Virginian whose mentor was a Taiwanese-American chef, forged a friendship over food—specifically, excellent tsang ying tou, or "flies’ head," a dish of chopped budding chives kissed with pork fat. Their obsession with Taiwanese food and culture propelled them to open Win Son together in 2016. The East Williamsburg restaurant quickly established itself as a destination and often incurs long waits for their vibrant and flavorful Taiwanese-American cuisine.

Ku and Brown have teamed up with Cathy Erway, Taiwanese food expert and celebrated writer, to create this book which explores and celebrates the cuisine of Taiwan and its ever-simmering pot of creative influences. Told through the eyes, taste buds, travels, and busy lives of Ku, Brown, and Erway, this book brings the cuisine of this misunderstood island nation into the spotlight. With 100 creative, yet accessible recipes, this book will unravel the history of this diaspora cuisine. While featuring classic dishes and well-known favorites, this cookbook also stretches this cuisine's definition, introducing new dishes with brazen twists that are fun, flavorful, and decidedly American-born in style.

For more information, click here.

[brlyu]

Taiwanese Lo Bah Png (魯肉飯)

This dish, Lo Bah Png, is famous across the island of Taiwan. It consists of braised ground pork and rice. Here is my recipe, originally inspire by the one featured in the cookbook "The Food of Taiwan" by Cathy Erway:

2 garlic cloves, crushed

2 pounds of ground pork

1-2 onions, diced

1 tablespoon rock sugar

2 teaspoons five-spice powder

1 teaspoon white pepper powder

1 cup rice wine

3 cups water

1 cup light soy sauce

½ cup dark soy sauce

Scallions (for garnish)

Add crushed garlic to a hot wok with cooking oil. When fragrant, add your diced onion(s) and stir-fry until translucent. When the onions are translucent, add ground pork and break up into small pieces with your cooking utensil. Cook until no longer pink, constantly stirring to ensure nothing burns. Add in the sugar and spices and stir until sugar melts. Pour in rice wine, boiling for 30 seconds, before adding in water and soy sauces. Mix to ensure the liquids are equally dispersed with the meat before bringing to a boil. Following this, reduce it to a simmer and cook covered for around an hour and a half until it is reduced to a thick sauce and all braising liquid has evaporated. Serve over hot white rice with chopped scallions on top.

[not-a-place-but-a-feeling]

Restaurant 1: Noodle Empress

Interior of restaurant:

(Purcell, Justine. The Woks Of Life, 3 July 2019, www.todaysparent.com/family/activities/toronto-family-friendly-restaurants/. Accessed 2 Apr. 2023.)

Beef Noodle:

(Erway, Cathy. Serious Eats, 28 Jan. 2023, www.seriouseats.com/taiwan-eats-taiwanese-beef-noodle-soup-recipe. Accessed 3 Apr. 2023.)

Freddie's Rating: 6/10

[swlqbook]

The Food of Taiwan: Recipes from the Beautiful Island - Cathy Erway

[allwaysfull]

Cathy Erway: The Art of Eating In

[allwayshungry]

Hunanese-Style Bacon with Leeks

Ingredients

6 thick-cut strips of bacon (about 8 oz), cut to 1-inch pieces on a bias

2 Lg leeks, toughest green shoots trimmed, halved lengthwise and cut to 1-inch pieces on a bias

3-4 cloves garlic, sliced

½ C Chinese or Taiwanese clear cooking rice wine (michiu or mijiu) or dry sake

1 TSP chile bean sauce (doubanjiang), or another chile sauce, such as chile crispSplash of light soy sauce to taste

Directions

Heat a well-seasoned wok over high heat (or if it's not well seasoned or you're using another type of large pan, add a scant amount of neutral oil). When smoking, add the bacon, stirring immediately and separating pieces from one another. Keep moving them around in the pan until crisped all over, about 2 minutes. Transfer the bacon to a plate, reserving the bacon fat

In the same wok or pan with the bacon fat, stir in the leeks. Reduce heat so that they don't scorch and add the sliced garlic. Stir occasionally for 1-2 minutes, until all the green parts have turned a slightly deeper shade of green and the white parts have become slightly more translucent.

Return the bacon to the pan and add the rice wine. Bring it to a bubble while stirring, 1 minute. Add a dab of the chile sauce and stir to distribute evenly. Taste for seasoning and, if desired, add a splash of light soy sauce to taste (chile bean sauce can be quite salty, so you could just add more of that instead). Transfer to a serving dish and enjoy with rice.

[perletwo]

Cooking is infectious, I thought, patting my belly. It can be passed up and down through families. It can be spread all around. It was something I wanted to keep doing, and keep learning from, for a long time yet.

Cathy Erway, The Art of Eating In

[wazafam]

By BY CATHY ERWAY from Food in the New York Times-https://www.nytimes.com/2021/06/21/dining/american-chinese-food.html?partner=IFTTT A new generation of Chinese American chefs is celebrating the inventiveness, resourcefulness and deliciousness of American Chinese food with menus dedicated to the classics. More Than ‘Just Takeout’ New York Times

[abramsbooks]

RECIPE: Lamb Wontons (from Win Son Presents A Taiwanese American Cookbook by Josh Ku, Trigg Brown and Cathy Erway)

One time Trigg’s friend Julia Sung was in the kitchen at Win Son and she shared this game her family plays every Lunar New Year. They make wontons and stash a whole peanut inside one wonton. The person who finds the wonton with the peanut gets an extra fat hongbao, or red envelope stuffed with money. The catch? If you accidentally eat the peanut, you get nothing.

We once held this contest in our restaurant where we put a peanut in one of our wontons and would buy the dinner for the winning customer. It’s tricky, though, since people have peanut allergies, so we had to warn everyone who ordered wontons and anyone with the allergy was obviously disqualified. We forget who won, but it was hilarious.

Though wontons are most commonly filled with pork, or a combo of pork and shrimp, these are made with an unconventional lamb filling, which is spiced up with cumin and coriander. It’s served on a bed of labneh and you can add chili oil at your own discretion. This makes for a fun twist on a familiar dish that never gets old.

INGREDIENTS

1 pound (455 g) ground lamb

1 tablespoon grated fresh ginger

1 tablespoon grated garlic

2 teaspoons red chile flakes, such as gochugaru or Sichuan chile flakes

½ teaspoon salt

1 teaspoon toasted white sesame seeds

1 teaspoon toasted sesame oil

1 tablespoon light soy sauce

2 teaspoons rice wine, preferably Taiwanese, or use Shaoxing rice wine as a substitute

1 heaping cup (45 g) packed flat chives or 4 large scallions, chopped

1 pack square yellow wonton wrappers (about 50)

2 teaspoons cumin seeds, for dusting (optional)

1 cup (240 ml) labneh

1 cup (240 ml) Sweet Soy Dipping Sauce (as featured in the book)

House Chili Oil (as featured in the book) or your favorite chili oil, such as Lao Gan Ma Spicy Chili Crisp (optional)

1 cup (16 g) chopped fresh cilantro leaves and tender stems (optional)

2 teaspoons “Lamb” Spice Mix (as featured in the book)

Fold together the lamb, ginger, garlic, chile flakes, salt, sesame seeds, sesame oil, soy sauce, rice wine, and chives (do not overmix). Marinate in the refrigerator overnight, or for up to 2 days.

To make a wonton, place a wrapper in a diamond shape on your palm. Place about 1 teaspoon of the filling horizontally along the lower half of a wrapper. Dip your finger in water and trace the sides of the wrapper to wet it; wet a line just above the center of the wrapper. Fold the bottom edge over the filling and seal along the sides, and at the top, leaving about ½ inch (12 mm) of the wrapper at the top edge. Be sure to seal the edges securely shut, and try to squeeze out any air pockets. Wet the corners of both bottom edges of the wrapper, and twist them backward to meet. Pinch where they meet to seal the wrapper there. Repeat with the rest of the filling and wrappers.

As you fold the wontons, place them on a lightly floured surface such as a sheet pan. Freeze if not using immediately; the wontons can be boiled from frozen without thawing.

Bring a large pot of water to a boil. Drop in the wontons in batches (according to however many you’re serving) so as not to overcrowd the pot. Cook for about 6 minutes, until they float and the skins are translucent. Carefully remove the wontons with a slotted spoon or spider and transfer to a bowl.

Using the back of a spoon, spread the labneh on a platter to serve family-style. Arrange the boiled wontons on top. Sprinkle with the cumin seeds, Sweet Soy Dipping Sauce, and the chili oil, if using, and finish with the chopped cilantro and “Lamb” Spice Mix.

A modern, brashly flavorful guide to cooking Taiwanese-American food, from Brooklyn’s lauded Win Son, Win Son Bakery, and Cathy Erway, celebrated writer and expert on the cuisine

Josh Ku, born in Queens to parents from southern Taiwan, and Trigg Brown, a native Virginian whose mentor was a Taiwanese-American chef, forged a friendship over food—specifically, excellent tsang ying tou, or "flies’ head," a dish of chopped budding chives kissed with pork fat. Their obsession with Taiwanese food and culture propelled them to open Win Son together in 2016. The East Williamsburg restaurant quickly established itself as a destination and often incurs long waits for their vibrant and flavorful Taiwanese-American cuisine.

Ku and Brown have teamed up with Cathy Erway, Taiwanese food expert and celebrated writer, to create this book which explores and celebrates the cuisine of Taiwan and its ever-simmering pot of creative influences. Told through the eyes, taste buds, travels, and busy lives of Ku, Brown, and Erway, this book brings the cuisine of this misunderstood island nation into the spotlight. With 100 creative, yet accessible recipes, this book will unravel the history of this diaspora cuisine. While featuring classic dishes and well-known favorites, this cookbook also stretches this cuisine's definition, introducing new dishes with brazen twists that are fun, flavorful, and decidedly American-born in style.

For more information, click here.

[iota-souscrit]

How We Improved Our Work In a single Week(Month, Day)

Weight Loss

Erway, Cathy. "Food, Glorious Food Myths." March 20, 2009. (Nov. 1, 2012) The new York Times. You might want so as to add further salt to your food or consider taking mineral supplements to restore normal stability in your body. Minerals: Salt and other minerals are necessary when first starting keto because of fluctuations in water levels and mineral balance. Ketones are used for power in lieu of carbs. After two to 3 months, you can have carbs on particular occasions-as long as you return to the diet proper after. These diets are available in varied forms like prepared-to-drink shakes, powdered mixes that should be combined at house and recipes you may make from scratch at dwelling with recent components. Egg-based mostly meals, such as omelets or eggs and bacon, are also an awesome alternative. Try swapping a side of fries for vegetables and including avocado, bacon, or extra cheese to the burger.

Strive to start out consuming full servings of these meals each day. It is vital to start out building healthy habits beforehand so it's not as difficult after surgery. Luckily, your hunger levels change instantly after surgical procedure and most people do not feel the sensation of hunger the way in which they did prior to surgical procedure - this makes it simpler to observe the diet plan after surgery compared to any diet you’ve tried before. With the correct supplements and good dietary practices, the negative effects of a ketogenic diet will be restricted to very tolerable levels. As with any dietary plan, you might get hungry between meals. Always speak to your doctor before making any main dietary adjustments, especially in case you have any medical condition or are on any medications. It will not be simple and simple, until you are only extremely barely more than your goal weight, but it is absolutely doable. You could also be questioning if keto can target particular downside areas, akin to belly fat. A effectively-formulated keto regimen has strong anti-inflammatory effects, making it simpler to drop stubborn belly fats. To attenuate these unwanted effects, you can ease your means into keto.

Keto alone probably won't be sufficient to lose a considerable amount of fat. As for calcium, vegans who consume loads of darkish inexperienced leafy vegetables and other healthy plant foods should be capable of get sufficient calcium from their foods. To get further information, please take a look at: purchase record of paleo foods. We performed a normal endoscopy at the conclusion of the therapy to evaluate the sleeve and check for leakage. Lowering weight isn’t about having a supplement. Although supplements usually are not required for a ketogenic diet, abcnews.go.com they are often useful in reducing unintended effects and sustaining a pure steadiness in your body. Digestive disturbances are a standard side impact of switching to a ketogenic diet. Keto flu would possibly embody low power, hunger, sleep disturbances, or digestive discomfort. Your body may not be using ketones and fats in the most effective manner. Whereas it'd seem apparent that you just set targets in your fats burning initiatives, you ought to make sure that these targets are practical. They are working tirelessly, almost every day, on the treadmill, stair-climber, elliptical, and many others. to burn these energy and fat. Whenever you eat minimal carbohydrates, your physique produces ketones for power. MCT oil: For an energy increase and elevated ketone levels, add MCT oil to drinks or yogurt.

Whey: A half scoop of whey protein added to shakes or yogurt will up your daily protein numbers. However, high protein intake and ketone levels can minimize muscle loss, particularly for those who energy practice. Not only does that save cash, it fights center-age spread: Thrilling new research hints that plant protein heals damage to little furnaces inside our cells, “offsetting age-related metabolic disturbances,” says examine head Hana Kahleova, MD of the Physicians Committee for Accountable Medication. Disastrous permutations are few, but with a little thought, you may be ready to find some marriages made in heaven. Regardless of how good some thing is, when it causes you harm folks will not be involved. They’re not just good for breakfast-they can be dinner, too! You may also add further cheeses, salsa, guacamole, or sour cream. For dessert, attempt a blended cheese place or berries and cream. You should strive decreasing your carb intake or including supplements to your diet. It’s important to eat till you’re full and chorus from restricting your calorie intake too much, significantly firstly of your ketogenic diet. When on a weight loss program, record your day by day calorie intake in a journal. Keto usually results in weight loss without purposeful calorie restriction.

[javierpenadea]

"More Than ‘Just Takeout’" by BY CATHY ERWAY via NYT Food https://ift.tt/3zOdqWa

[nathanalbright151]

Book Review: Sheet Pan Chicken

Book Review: Sheet Pan Chicken

Sheet Pan Chicken, by Cathy Erway This book was very worthwhile but not in the way that the author intends or that I necessarily would have preferred. When I am reading a cookbook like this one, my preference is to read about fun recipes of chicken that I can try or add to my own repertoire of dishes. This book did not have as much of this as I expected or wanted. What it did offer was something…

[perletwo]

My dad's cooking signature may be pies, but a close runner-up just might be his chili, for which he had earned a reputation. As Matt Timms and many others have put it, chili is great communal food - it feeds the masses. It keeps well, travels well, and is open to interpretation with a number of flavors and ingredients. That's why it's such common fare, I think, for cook-offs. My memories of chili from my youth have always stemmed from my dad cooking up an enormous pot to keep eating for leftovers the entire week.

Cathy Erway, The Art of Eating In

[savageone007]

300 Percent More Chile Crisp

300 Percent More Chile Crisp

“Knowing whispers. Rapt excitement. Swift proselytizing.” This is how writer Cathy Erway describes the fervor that has bloomed around chile crisp in recent years. The invigorating condiment has it all: a fiery red vibrancy, the heat of chiles, the crunch of fried garlic, and, most important, a rich oil scented with the aroma of Sichuan peppercorns, cardamom, star anise, ginger, sesame seeds,…

[crazytummyblog]

Sheet Pan Chicken: 50 Simple and Satisfying Ways to Cook Dinner [A Cookbook]

Sheet Pan Chicken: 50 Simple and Satisfying Ways to Cook Dinner [A Cookbook]

Price: (as of – Details) A cookbook of 50 recipes that combines everyone’s favorite protein with the ease of cooking all on one pan, from a James Beard Award–winning food writer and TASTE contributor.NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY SAN FRANCISCO CHRONICLE AND FORBES “For the chicken aficionado, Cathy Erway’s treatise is sure to delight. This gorgeous collection of delicious…