The Asian Pesto we grew up with has extra cilantro, green onions, garlic, ginger and garden-fresh Chinese garlic chives (say that 5 times fast!).  Lot’s of G’s!  I like it over whole wheat linguini (or brown rice).  Delizioso!!

Here’s a good recipe for Asian Pesto from Simply Ming.

Ciao!

Just said farewell to a friend who is off to help make and market bamboo bikes for developing countries. Very cool, check it out

My mom pointed out that strong and durable bamboo has been used for centuries in everything from pipes, housing and scaffolding to roofs and rafts in Asia. Now it is gaining popularity here as a renewable resource for flooring, beds, table tops and limited edition $5000 fishing rods! (We saw them up-close on an Orvis store tour.)

Also known as Mongolian Hot Pot, Chinese fondue or shabu-shabu, hot pots are a 1000 year-old tradition across Asia.  Since most houses do not have central heat, hot pots filled with broth, fresh vegetables and meat are  a perfect way to bring family and friends together to eat, chat and warm up during the fall and winter. Since it was Chinese New Year, we also played Chinese Bingo and chopsticks races with prizes and red envelopes!

Courtesy of Beth Robinette who came with smiles and her camera to all of our new classes.  You were a wonderful addition to our classes. Thanks for joining!

Beth is the Atlanta Ethnic Foods Examiner, Atlanta Ethnic Restaurants Examiner and Atlanta Ethnic Foodies meet-up group.

Ni Hao, Y’All! Fresh tofu, fried tofu, dried tofu, smoked tofu, grilled tofu, five-spice tofu, fermented tofu. Tofu noodles, tofu pockets, tofu custard… the world of tofu is versatile, diverse, healthy and unlimited! Tofu is popular in a myriad of Asian and American dishes. You’ll get a cultural, historical and culinary overview of the world of tofu and soy, a sampling of popular products, and learn how to make easy home-style favorites like Smoked Tofu, Chinese Garlic Chives and Red Pepper Stir-fry; Tofu Pockets Stuffed with Sticky Rice; and Ginger Honey Tofu “Flower” dessert.

* Please note that while tofu is often used as a meat substitute in America, this class is not a strictly vegetarian class.

Sign up online at Cook’s Warehouse or call the Decatur store, 404-377-4005

Social Innovation Forum Director, Susan Musinsky, Recieves the 2010 Social Capital, Inc. Idealist Award

Susan will be honored with the 2010 Social Capital, Inc.  (SCI) 2010 Idealist Award at a special SCI Luncheon on Wednesday, April 7th at the Radisson Hotel in Boston. The Idealist Award is presented annually to individuals who exemplify SCI’s mission of mobilizing neighbors and volunteers to strengthen Boston-area communities.

As you know well, Susan’s work in this area is precisely what has helped to make the Social Innovation Forum a success. Under Susan’s leadership, the Social Innovation Forum has grown from a small volunteer initiative to a respected model for directing resources to the best available approaches for solving social problems. Since 2003, the Social Innovation Forum has worked with 39 social innovators in Greater Boston and connected them to Boston area social impact investors who have provided more than $5 million in cash and in-kind resources.

Asian Dumplings Handout/Shopping List/Recipe

We did a Chinese Chili Spaghetti version of this (adding beans) and served it up at the Dunwoody Chili Cook-off. Needless to say, it was the popular winner among kids and adults! This is one of our family’s all-time favorites.

Noodles represent long life so traditionally we eat noodles at birthday celebrations and don’t break our noodles! This is our adaptation of Shanghai Spicy Noodles. I have done a tofu or all-veggie version, too. You can use Asian egg noodles, regular or  whole wheat spaghetti/linguine. For a special treat, enjoy with fresh Asian egg noodles.

2 T veg (canola/safflower) oil

1 T minced garlic

1 T minced fresh gingerroot

1/4 t. crushed red pepper

1 1/2 c. chopped onion

3 T. hoisin or 2 T black bean sauce

2 T soy sauce

1 T sugar

Finely chopped veggies – 3 cups: cabbage, celery, yellow squash/zucchini

1 lb. ground turkey (or beef)

2 T water

2 T oil

½ t black pepper

16 oz. Spaghetti noodles, cooked and drained

2 T sesame oil

1/2 c. sliced green onions

Sliced cucumbers, cilantro for garnish

Mix water, 1 T oil, pepper in raw meat to “thin.” Heat wok. Add 1 t. oil, ½ 3G’s, red pepper flakes, onions, sauté. In small bowl combine hoisin/black bean sauce, soy, sugar. Stir into meat mixture. Cook until meat is done. Simmer. In separate pan, heat 1 T veg oil, sauté veggies. Mix with meat sauce. Serve noodles, top with meat/veggie mixture. Garnish with cucumbers, cilantro, scallions.

Fusion Fun: Black Sesame Biscuits

Arriving early to teach a class downtown, I went to the Flying Biscuit for a dinner snack. It was in-between meal times and the servers enthusiastically announced “$3 Mimosas!” Not a big drinker, I declined but excitedly noticed it was “Biscuit Happy Hour” on the daily special board. Excited about the prospect of a free or perhaps “all you can eat” biscuits, I asked my server about the daily special. He flew by and repeated “$3 Mimosas!” I asked again and this time pointed to the poster, “What is the Biscuit Happy Hour?” He repeated in the same cheery tone as he flew back the other way, “$3 Mimosas!” A bit flustered and confused, I reiterated, “But it says BISCUIT Happy Hour.” Then, it dawned on me that they were all about the “happy hour mimosas” and this Raccoon Foodie was all about the biscuit! Ha! I had a good chuckle at myself as I munched on my whole wheat biscuit and Love Bean Cakes.

Bone soup is very traditional and many Asian households keep a regular pot of bone soup simmering on the stove. At Thanksgiving, we look forward the most to getting not the breast or the leg or thigh, but the turkey bone to make soup! This soup can be made with any meat bone but ham hocks are best with the black-eyed peas! I have adapted a veggie-version of this by using miso or a vegetable bouillon base. It turns into a different dish but still tasty.

• Put enough water to cover ham hocks in a soup pot
• Boil and simmer over low heat for 1-2 hrs
• Put in fridge and skim off fat
• Bring to a boil and taste for saltiness. Add ½ tsp black pepper and salt (if needed)
• Heat oil in soup pot and stir-fry chopped collard greens, 2/3 of the green onions, garlic for 2 min (don’t over cook, still green)
• Pour hot ham broth (about 6 cups) over collards, add ramen noodles and beans, bring to a boil, cook until noodles are soft (only a minute since these are instant noodles). Garnish with green onion, fresh cilantro and serve.

1 tbs vegetable oil

2-3 ham hocks

2 cups of chopped fresh (or frozen) collard greens (“collies”) or chard

1-2 cups cooked black-eyed peas

1-2 packages instant ramen noodles

2 chopped green onions

1 clove chopped garlic

Salt and pepper

Cilantro for garnish

Nice article (with pics) on our Eat, Learn and Shop Series at Buford Highway Farmers Market by Beth Robinette, who came with smiles and her camera to all of our new classes. Great meeting you and thanks for your enthusiasm, Beth!  Thanks for the wonderful essays and beautiful slideshows!

Beth is the Atlanta Ethnic Foods Examiner, Atlanta Ethnic Restaurants Examiner and Atlanta Ethnic Foodies meet-up group.