The wind whipped wildly through the trees as the Single/Significant-Other-Out-of-Town folks of the cooking club gang gathered to celebrate Valentine’s Day with some Chinese comfort food. Darren cracked us up by purchasing a package of Medjool Dates so we could all tell folks we had a date Monday night. 😉
We took things at a leisurely place this time, eating in courses and lingering over each one as we sipped wine and Darren’s hot jasmine tea, and discussed all manner of interesting things.
We started with my soup – a simple garlicky beef broth with scallions and cilantro poured steaming hot over either glassy Mung Bean Noodles or hearty Chai Green Tea Soba Noodles. Each person doctored their bowl with soy sauce and slurped up every last bit.
Next up was Selwyn’s splendid salad of Napa cabbage, broccoli slivers, julienne carrots, red cabbage and a fabulously savory peanut dressing.
Our third course was Toby’s fantastic fried rice with a special sweet Chinese sausage, shredded carrot, egg, and bright green peas.
Last week we had oh-so-authentic “Chinese” chocolate chip cookies for dessert, and tonight we went equally traditional with Selwyn’s divine dark chocolate salted caramels.
It was a marvy evening of great talks and much laughter with dear friends. A perfect Valentine’s Day.
Did you do anything special Monday night?
Selwyn’s Napa and Broccoli Shred Salad with Peanut Dressing
Ingredients for salad:
1/2 head Napa Cabbage, sliced thinly
1/2 cup broccoli shreds
1/2 cup carrot shreds
1/2 cup red cabbage, sliced thinly
1/2 cup snow peas
Crispy Chow Mein Noodles
Ingredients for Dressing:
1 Cup rice wine vinegar
1 Cup canola oil
1 Cup peanut oil
1/2 cup peanut butter
1/2 Cup soy sauce – gluten free
1/2 Cup sesame oil
1/4 Cup agave nectar
2 tbsp minced garlic
2 tbsp minced Ginger
- Toss vegetables together in large bowl. Set aside.
- In medium bowl whisk together all dressing ingredients until smooth.
- Toss dressing with salad and top with Crispy Chow Mein Noodles.
Krista’s Garlicky Beef Noodle Soup
2 boxes organic beef broth
1 bunch scallions, sliced thinly
6-8 garlic cloves, minced
handful fresh cilantro
sprinkle of dried red chilies
1/2 tsp Chinese 5-Spice
soy sauce to taste
cooked and drained noodles (I used Chai Green Tea Soba Noodles and Mung Bean Noodles)
- Combine first six ingredients in saucepan. Bring to boil, lower heat and simmer 10 minutes.
- Place noodles in bowl, pour broth over them, add soy sauce to taste and sprinkle with fresh cilantro.
Toby’s Fried Rice with Sweet Chinese Sausage
(Click here for recipe)