Garlic Chicken with Golden Noodles + Giveaway!

Ever since I was a kid, I've always loved "liang mian huang," the (literally) "two-faced" pan-fried noodle dish that you see at every Cantonese restaurant. Although the sauce-drenched center of the noodle "cake" usually had more flavor, I always opted for the crunchy, edge pieces.

I was thrilled when I discovered a recipe for this exact dish in A Spoonful of Ginger, a multiple award-winning Chinese cookbook by Nina Simonds.

Nina Simonds is a dear family friend and I've known her for as long as I can remember. She's also a wildly successful cookbook author, having won multiple awards (James Beard Foundation Book Award, IACP Cookbook Award just to name a few) and named in Newsweek Magazine as one of "America's Top 25 Asian Hands."

Nina has studied cooking extensively in Asia. Her cookbooks take classic Asian recipes and adapt them in a way that's simple, delicious, and suitable for the Western kitchen (and often Western supermarkets!).

 I had never considered making golden pan-fried noodles myself at home.  I always assumed I needed some hot wok or some fryer or something (nothing a tiny kitchen would have!). Nina has adapted the traditional Chinese method for the Western kitchen by making use of the broiler function of an oven.

Ingenious!


First, boil some thin egg noodles (I used ultra thin angel hair pasta, which worked great). After draining the pasta, toss in sesame oil and safflower oil, and then broil for about 10 minutes.

Flip over (this was the hardest part!) and then broil the other side for about 5 minutes or until golden brown. You can then leave the noodles in the oven on warm until your are ready with the rest of your dish.

Saute chicken briefly in a hot wok until it is no longer raw. Set chicken aside.

Clean the wok and then saute the aromatics (onions, garlic, and ginger) followed by the vegetables (in this case, snap peas).

Once everything is cooked, add back in the chicken, add the premixed "sauce" (oyster sauce, broth, wine, etc), and then toss to combine.

Throw all this on top of the crispy noodles and serve!

What dramatic presentation!

I like this particular recipe because it teaches a core technique that you can apply to a wide range of dishes. In the book, Nina briefly discusses how she loves cooking this dish during the winter because the dish is very "warming" (this book is focused on the Chinese concept of ying and yang [warm and cool] and how it applies to food). In the summer, however, she will substitute the beef with chicken or seafood and add many more vegetables.

GIVEAWAY!
I am thrilled to tell you about an exciting giveaway! In celebration of the re-release of her popular award-winning cookbook, A Spoonful of Ginger, Nina is hosting a giveaway contest where she's giving away TEN Chinese cooking starter kits! Better yet, she's promised to give away an additional FIVE starter kits specially to Tiny Urban Kitchen readers!

This kit is loaded with tons of useful supplies for someone who's just getting started with Chinese cooking.

• A 14-inch rolled steel, heavy-gauge wok with wooden handles
• A dome lid that fits perfectly in the wok, transforming it into a steamer or braising pan (not pictured)
• A Chinese shovel that is designed to conform to the sides of the wok, making tossing food in the pan a breeze
• A traditional Chinese handled strainer with a mesh wire basket that is used to scoop food out of a pan of hot oil or water and is an excellent strainer.
• A steamer rack that fits perfectly into the bottom of a wok or any pan and holds a heatproof plate or bowl which contains the uncooked food.
• A set of handsome, jet-black chopsticks
• An autographed copy of the newly-reissued, best-selling cookbook, A Spoonful of Ginger, which won both the James Beard and IACP cookbook award for health

To enter you must complete all three of the below:

1. Follow @SpicesofLife on twitter
2. Retweet tweets containing #SpoonfulContest (you can do this automatically if you enter through her contest site here
3.  Leave a comment below telling me your favorite Chinese dish!

Contest Ends June 25, 2011
Update! The contest has been extended until JULY 2, 2011. Additionally, Nina is giving away an additional 4 wok kits plus 5 additional "runner ups" will get a free copy of the book!


GOOD LUCK!


For full details and to sign up, go to Nina's contest site here.



Garlic Beef (or chicken!) with Golden Noodles

Adapted from A Spoonful of Ginger by Nina Simonds

1 1/2 lb boneless chicken

Marinade
3 1/2 T soy sauce
2 T rice wine or sake
2 T minced garlic
1 T cornstarch

3/4 lb thin egg noodles (vermicelli or angel hair)
1 1/2 tsp toasted sesame oil mixed with 1 tsp safflower or corn oil
5 1/2 T safflower or corn oil
2 T minced garlic
1 1/2 T minced fresh ginger
1 1/2 red onions
3/4 lb fresh snap peas
2 T rice wine or sake

Oyster Sauce
1 1/2 cup classic chicken broth
6 T oyster sauce
1 12/ T rice wine or sake
1 tsp soy sauce
1 tsp toasted sesame oil
1 1/2 T corn starch

1. Cut chicken into thin slices on the diagonal. Put the slices in a bowl, add the Marinade, and toss lightly to coat. Let marinate for 20 minutes.

2. Boil noodles according to the box instructions until tender. Drain in colander. Rinse lightly to remove starch, and drain again through a colander. Pour the toasted sesame oil-safflower oil over the noodles and toss to coat. Spread the noodles out on a large baking sheet.

3. Heat broiler until very hot. Place the noodles 3 inches under the broiler ad cook for about 20 minutes, until they are golden brown. Flip them over with a spatula and brown on the other side. Cook until golden brown. Turn off the broiler and keep the noodles warm in an oven on low.

4. Heat a well-seasoned wok or large skillet, add 3 1/2 T of oil, and heat until nearly smoking. Add chicken slices, and stir-fry over high heat until they lose their raw color and separate. Remove with a handled strainer and drain in a colander. Clean the wok.

5. Reheat the wok, add the remaining 2 T oil, heat for about 20 seconds, and add the garlic, ginger, and red onions. Stir-fry for 2 minutes, until the onion is soft. Add the snap peas and rice wine, and stir-fry for another 2 minutes, or until the snap peas are almost tender. Pour in the premixed Oyster Sauce and stir-fry until it thickens, taking care to prevent lumps. Add the cooked beef, and toss lightly in the sauce. Place the browned noodles on a platter and scoop the chicken and snap peas on top. Serve.

Disclaimer
Nina Simonds is a family friend whom I have known for decades. I received one of the starter cooking kits for free.

Sweets in Greece

Today we begin our series on Greece!

Some of you may remember my brief "greeting post" from Greece back in April. I apologize it's taken me this long to share the details of that trip with you. Traveling is great fun and all, but it really makes one fall behind on . . . life, I guess.

Thankfully, summer is a great time to catch up on a lot of things, including some of my long-overdue trip reports! Please enjoy this series on a fascinating region I know so little about . . . .


In the US, we tend to associate the well-known Greek pastry, baklava, with a particular form: layers of phyllo dough interspersed with nuts, oil, and honey.  In fact, this ancient dessert* appears all over Greece in so many different fun and unexpected shapes and sizes.

We saw this egg-roll form of baklava in Delphi, where the server told us the cylindrical shape was characteristic of the region. These were delicious - thin, flaky and crispy on the outside yet substantially nutty, sweet, and moist on the inside.

We stumbled upon this caterpillar-like walnut baklava in a tiny bakery outside of Athens. [They were only OK - a bit dry].

This layered one looks a bit more like the kind that we're used to seeing in America. This version was unique because it was made with pistachios!

I've never seen this before! Chocolate baklavas!

Another popular dessert we saw was kataifi, a shredded vermicelli-like phyllo dessert. The thin-wispy "noodles" are mixed with nuts and honey, not that dissimilar from baklava except for the texture.

Ekmek Kataifi is a version of kataifi that combines the shredded vermicelli with gorgeously creamy custard. I much prefer this version!

I was thrilled to see Ekmek gelato (something I'd never seen before), and had to try some.

Ekmek Gelato

Of course, one of the most classic desserts (found ALL over the place) is Greek yogurt with honey. I have always preferred the thick, creamy texture and flavor of Greek yogurt (full fat, please!), so I was thrilled when I saw it everywhere in Greece. Every restaurant offers it as a dessert option. If you don't want to eat at a restaurant, you can pick up tubs of it at any convenience store or market.

And it's sooo good everywhere. Thick, creamy, slightly tart - it goes perfectly with sweet honey or fresh fruit.

Our breakfast in Santorini every morning (don't mind the Hob Nobs! I brought them over from London!)

Ahhhh . . Santorini . . .

*it's been around since the 1500's and an earlier version was even spotted in a Chinese cookbook from the 1300's!

Las Vegas Eating Guide

I have finally compiled all my Las Vegas posts into one place. I go to Las Vegas at least once a year, so over the past few years I've built up a nice collection of posts. There's a ton of good dining in Las Vegas, and list below only scratches the surface of all the great food options in this unique city.

Nevertheless, I do try to seek out well-reviewed places that are known for food, so most (if not all) of the places on this list are restaurants that I highly recommend.

Note - the list below includes all restaurants I've visited. Not every single one has a post associated with it. I have tried to write short snippets about the restaurants without blog posts.

Don't forget to check out the photo gallery (with live links to related posts) below!

What are your favorite places in Vegas? Please share in the comments below!


RESTAURANTS BY LOCATION

Aria
Julian Serrano

Palazzo
Carnevino Riserva Steaks
Carnevino

Venetian
Sushi Samba
Bouchon (lunch/brunch)
Bouchon Bistro (dinner)
Bouchon (bakery)
B&B Ristorante
Enoteca San Marco (Venetian) [no longer open]
Table 10

Caesars Palace
Serendipity 3
Beijing Noodle No. 9
Mesa Grill (Bobby Flay)
Raos
Spago Cafe
Max Brenner
Il Mulino

Bellagio
Le Cirque
Jean Philippe Patisserie
Picasso
Bellagio Buffet - probably the most famous (and one of the best) buffets on the Strip, complete with all sorts of luxurious items from around the world.
Olives - we actually thoroughly enjoyed our sandwiches here for lunch (great Cuban!), though the Boston location left a bit to be desired.

Cosmopolitan

é by José Andrés

China Poblano
The Wicked Spoon

MGM Grande
Joel Robuchon (The Mansion) 
Joel Robuchon (The Mansion - Menu Degustation)
L'Atelier de Joel Robuchon
 
Mandalay Bay
Aureole
RM Seafood

Wynn
Wynn Buffet - one of the best buffets on the Strip and priced quite reasonably considering what you're getting.

Alex - now closed. This two-star Michelin restaurant was opulent, beautiful, and had incredible food. Bryan still says the best seared fois gras he's ever had in his life was at Alex.

Tableau - sunny and pleasant, this elegant spot in the Wynn Tower Suites has little "extras" such as providing a little stool for me for my handbag. The brunch is excellent (think Kobe beef and French toast, for example).


Off Strip
Lotus of Siam
Lee's Sandwiches


PHOTO GALLERY

China Poblano	RM Seafood
Bouchon (Bistro)	Bouchon Bakery
Jean Philippe Patisserie	Picasso
Carnevino	Serendipity
Raos (2011)	Mesa Grill (2011)
Joel Robuchon (The Mansion)	Beijing Noodle No. 9
Raos	Mesa Grill (Bobby Flay)

B&B Ristorante	Enoteca San Marco (Venetian)

R.F. O'Sullivan & Son

Here's a little known fact.

I've never had a cheeseburger.

OK, just kidding.  Well, sort of. This was actually a true statement for most of my life. In fact, all throughout college as I was dating Bryan (who kept trying to get me to eat one), I maintained the same position. I always ordered hamburgers ("no cheese, please") because I honestly believed I wouldn't like the cheese. I half jokingly would mutter, "I'll have a cheeseburger when I turn 30."

Well, when that day finally came, Bryan made me stand by my promise and organized a birthday party for me at R.F. O'Sullivan's.


Jen's order - hamburger with bacon

R.F. O'Sullivan (often called just "O'Sullivan's) is a popular pub in Somerville that serves up a huge variety of  thick, half-pound burgers. Owner Frank Sullivan's mantra is, "don't squish the burgers!" Squishing causes the juices to run out, resulting in a drier burger.

The burgers at O'Sullivan's are piled high and are themselves very tall. In fact, small-mouthed people like me have a pretty hard time taking a full bite of the burger!

Bryan's rare "Swissroom" burger

Frank O'Sullivan personally likes his burgers rare, so he's not afraid to serve them that way. Bryan orders rare (I usually go for medium rare), and they do a pretty good job of cooking it (i.e. they don't overcook it).

The menu is pretty vast, and (sort of like at Bartley's) you have your choice of more interesting burger toppings such as blue cheese & black pepper, jalapeno, or tomato & mozzarella (just to name a few). There are also many classic combinations, such as the "Swissroom" (Swiss cheese and mushrooms), the "Italian" (peppers, onions, and cheese), and your basic bacon topped hamburger.

The "Swissroom"

The ingredients are fresh, the prices are quite reasonable (around $8 for a burger), and the food is pretty good. The fries are super thick cut (straight from potatoes, skin and all!), and the onions rings are pretty good too. You can get half and half (fries + onion rings), if you want.

We still think the burgers are a significant step below our favorites (like those are Bartley's, Craigie on Main, or other steak houses), but then perhaps it's not really a fair comparison. I mean, some of these steak houses are making their burgers out of ground prime steak, while Tony Maws from Craigie on Main uses grass-fed beef mixed with bone marrow to make his $18 burger. Honestly, for the price, these are perfectly fine burgers and definitely have a cult following in this city.

On a related note - Bryan (loyal Californian at heart!) still favors In & Out Burgers to these, though he says he likes O'Sullivan's a bit better than Five Guys.

And what became of my epic "first" cheeseburger experience? Well, it was OK. Anti-climatic, really. The cheeseburger from R.F. O'Sullivan's is pretty good and definitely holds its own. However, did you notice from the photo above that I'm back to ordering hamburgers?  Nothing against cheese and all, but I guess I just like hamburgers better . . .

R.F. O'Sullivan & Son
282 Beacon St
Somerville, MA 02143

Pasta with Sausage, Kale, and Tomatoes

I love learning new cooking techniques from my favorite chefs.

Earlier this year, I attended a fun "Tomato Vine Dining Tour" sponsored by Muir Glen at one of my favorite restaurants, Garden at the Cellar. Will Gilson, who (until recently) was the head chef there, shared with us how he uses canned tomatoes in the winter time to carry him through when doesn't have fresh produce.

Better yet, he shared one of his pasta recipes with us that involves sausage, kale, and (canned) tomatoes.

What I love best about this recipe is his use of egg yolks and lemon zest in the sauce. Deceptively simple, these hidden ingredients elevate an otherwise simple olive-oil sauce to new and more complex levels of depth and flavor.

I wish I had orecchiette on hand (it would have made for such better photos). Nevertheless, spaghetti still works reasonably well (though it doesn't catch as much sauce as a pasta with more nooks and crannies would).

This recipe is reasonably flexible, and I don't see a problem with switching out kale for another vegetable or changing pasta shapes (although some pasta shapes do work better than others). I do think it's important to keep most of the other ingredients, including the aromatics (onions/garlic), the Parmesan cheese, egg yolks, and lemon zest.

Seeing as fresh, locally grown tomatoes are not yet available in Boston yet, it's not that much of a sin to use organic canned tomatoes, right?

Enjoy!

Orecchiette with braised kale, fire-roasted tomatoes and grilled Italian sausage
Source: Will Gilson on behalf of Muir Glen

Prep Time: 20 mins
Cook Time: 45 mins
Servings: 6

3 Italian sausages (about 3/4 pound)
1 pound uncooked orecchiette (tiny disk) pasta
2 eggs
2 egg yolks
Grated peel of 1 medium lemon (2-3 teaspoons)
1 teaspoon salt
1/2 teaspoon ground pepper
2 tablespoons olive oil
1 tablespoon finely chopped garlic
1/4 cup finely diced onion
2 bunches kale, washed, rough chopped (about 6 cups)
2 cans (14.5 ounces) fire roasted diced tomatoes, undrained
1 cup shredded Parmesan cheese

In nonstick skillet, cover and cook sausages over medium heat about 15 minutes or until no longer pink in center. When cool enough to handle, cut into 1/2-inch slices.

Cook and drain pasta reserving 1/2 cup of hot pasta water. In 1 1/2-quart saucepan, use wire whisk to vigorously stir eggs, egg yolks, lemon peel, salt and pepper, then slowly beat reserved hot pasta water into egg mixture. Heat over low heat, stirring constantly for about 10 minutes until sauce is creamy and thickened.

In nonstick skillet, heat olive oil over medium-high heat. Cook garlic 1-2 minutes or until garlic becomes toasted. Add onion, kale and tomatoes; cover. Cook 5-10 minutes, stirring occasionally, until kale is wilted. Remove from heat. Stir sausage, pasta, kale mixture, Parmesan cheese and sauce into large bowl.

Disclaimer: The Muir Glen canned tomatoes in this post were provided by Muir Glen