A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.

amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

Approach love and cooking with reckless abandon.
—The Dalai Lama

Rhubarb is a metaphor for finding happiness in your own backyard.
—Garrison Keillor

Buy your snacks from a farmers’ market.
—Michael Pollan

Even when he had a garden in Paris, Thomas Jefferson cultivated Indian corn, “to eat green in our manner, …as quickly after it left the stalk as possible.
—Evan Jones, from American Food

Simple Asian Meals

Simple Asian Meals
Author: Nina Simonds
Publisher: Rodale, $29.99

Simple Asian Meals by Nina SimondsWho isn’t cooking Asian these days? I just had friends over for a dinner of our grass-fed beef short ribs only to be reminded at the last minute that one of them was a vegetarian. Out came my wok, frozen shrimp from my freezer, some snow peas, green onions, red peppers and a variety of soy, oyster and fish sauces, along with some cooking sherry. I improvised and my hungry friend seemed satisfied with the end result, a quasi-Chinese shrimp stir-fry. But, if I’d had Nina Simond’s book, Simple Asian Meals, I might have cooked a dish that would have made my short-rib eating friends jealous.

The premise of the book is in the title, Simple Asian Cooking, with an emphasis on “simple”. Simonds has a section dedicated to stir-fries, knowing how common it is for Americans to pull out a wok whenever they are craving something fast and simple. The first stir-fry recipe, Gingery Shrimp with Asparagus and Edamame, would have been a perfect choice for my recent dinner party. Not only is the recipe clear and concise, the ginger marinade and sauce bracketed for easy reading, but Simonds has general directions for stir-fry, making this a full-proof event. Boxed at the head of the chapter are the four steps to basic stir-fry. If you’ve ever had the least doubt about the technique for handling ingredients in a wok, these four steps take the mystery out of the process.

There are tips for easy “weeknight cooking” when family stomachs are often growling long before dinner is on the table. Tips on stocking the larder with the right Asian staples, preparing foods that you know you will be using, like rice, roasted peppers, chopped garlic and onions, all kept in the freezer for use at a moments notice, are helpful. I also liked what Simonds calls, The New Asian Pantry, a deconstruction of Asian staples with recommendations on when to use each one and how to store them. I found this a useful review, reminding me, among other things, that Hoisin sauce is made of fermented beans.

Nina Simonds has been traveling in Asia for many years, as her work as an award-winning journalist and cookbook writer attest. I’m still jealous of a trip she and my stepmother took together that was a tour of several Asian countries. Simonds, the tour guide, my stepmother, happily the follower, as they passed through Thailand, Vietnam and Cambodia eating “deliciously” all the way. I was the satisfied guest at many an Asian inspired meal for months afterward. You will be too, after reading, Simple Asian Meals.

For more information about Nina Simonds, visit her website, www.spicesoflife.com.

You can find the Gingery Shrimp with Asparagus and Edamane on the recipe page.

 

Posted: 4-17-2012

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Simple Asian Meals
Author: Nina Simonds
Publisher: Rodale, $29.99

Simple Asian Meals by Nina SimondsWho isn’t cooking Asian these days? I just had friends over for a dinner of our grass-fed beef short ribs only to be reminded at the last minute that one of them was a vegetarian. Out came my wok, frozen shrimp from my freezer, some snow peas, green onions, red peppers and a variety of soy, oyster and fish sauces, along with some cooking sherry. I improvised and my hungry friend seemed satisfied with the end result, a quasi-Chinese shrimp stir-fry. But, if I’d had Nina Simond’s book, Simple Asian Meals, I might have cooked a dish that would have made my short-rib eating friends jealous.

The premise of the book is in the title, Simple Asian Cooking, with an emphasis on “simple”. Simonds has a section dedicated to stir-fries, knowing how common it is for Americans to pull out a wok whenever they are craving something fast and simple. The first stir-fry recipe, Gingery Shrimp with Asparagus and Edamame, would have been a perfect choice for my recent dinner party. Not only is the recipe clear and concise, the ginger marinade and sauce bracketed for easy reading, but Simonds has general directions for stir-fry, making this a full-proof event. Boxed at the head of the chapter are the four steps to basic stir-fry. If you’ve ever had the least doubt about the technique for handling ingredients in a wok, these four steps take the mystery out of the process.

There are tips for easy “weeknight cooking” when family stomachs are often growling long before dinner is on the table. Tips on stocking the larder with the right Asian staples, preparing foods that you know you will be using, like rice, roasted peppers, chopped garlic and onions, all kept in the freezer for use at a moments notice, are helpful. I also liked what Simonds calls, The New Asian Pantry, a deconstruction of Asian staples with recommendations on when to use each one and how to store them. I found this a useful review, reminding me, among other things, that Hoisin sauce is made of fermented beans.

Nina Simonds has been traveling in Asia for many years, as her work as an award-winning journalist and cookbook writer attest. I’m still jealous of a trip she and my stepmother took together that was a tour of several Asian countries. Simonds, the tour guide, my stepmother, happily the follower, as they passed through Thailand, Vietnam and Cambodia eating “deliciously” all the way. I was the satisfied guest at many an Asian inspired meal for months afterward. You will be too, after reading, Simple Asian Meals.

For more information about Nina Simonds, visit her website, www.spicesoflife.com.

You can find the Gingery Shrimp with Asparagus and Edamane on the recipe page.

 

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Simple Asian Meals
Author: Nina Simonds
Publisher: Rodale, $29.99

Simple Asian Meals by Nina SimondsWho isn’t cooking Asian these days? I just had friends over for a dinner of our grass-fed beef short ribs only to be reminded at the last minute that one of them was a vegetarian. Out came my wok, frozen shrimp from my freezer, some snow peas, green onions, red peppers and a variety of soy, oyster and fish sauces, along with some cooking sherry. I improvised and my hungry friend seemed satisfied with the end result, a quasi-Chinese shrimp stir-fry. But, if I’d had Nina Simond’s book, Simple Asian Meals, I might have cooked a dish that would have made my short-rib eating friends jealous.

The premise of the book is in the title, Simple Asian Cooking, with an emphasis on “simple”. Simonds has a section dedicated to stir-fries, knowing how common it is for Americans to pull out a wok whenever they are craving something fast and simple. The first stir-fry recipe, Gingery Shrimp with Asparagus and Edamame, would have been a perfect choice for my recent dinner party. Not only is the recipe clear and concise, the ginger marinade and sauce bracketed for easy reading, but Simonds has general directions for stir-fry, making this a full-proof event. Boxed at the head of the chapter are the four steps to basic stir-fry. If you’ve ever had the least doubt about the technique for handling ingredients in a wok, these four steps take the mystery out of the process.

There are tips for easy “weeknight cooking” when family stomachs are often growling long before dinner is on the table. Tips on stocking the larder with the right Asian staples, preparing foods that you know you will be using, like rice, roasted peppers, chopped garlic and onions, all kept in the freezer for use at a moments notice, are helpful. I also liked what Simonds calls, The New Asian Pantry, a deconstruction of Asian staples with recommendations on when to use each one and how to store them. I found this a useful review, reminding me, among other things, that Hoisin sauce is made of fermented beans.

Nina Simonds has been traveling in Asia for many years, as her work as an award-winning journalist and cookbook writer attest. I’m still jealous of a trip she and my stepmother took together that was a tour of several Asian countries. Simonds, the tour guide, my stepmother, happily the follower, as they passed through Thailand, Vietnam and Cambodia eating “deliciously” all the way. I was the satisfied guest at many an Asian inspired meal for months afterward. You will be too, after reading, Simple Asian Meals.

For more information about Nina Simonds, visit her website, www.spicesoflife.com.

You can find the Gingery Shrimp with Asparagus and Edamane on the recipe page.

 

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Simple Asian Meals
Author: Nina Simonds
Publisher: Rodale, $29.99

Simple Asian Meals by Nina SimondsWho isn’t cooking Asian these days? I just had friends over for a dinner of our grass-fed beef short ribs only to be reminded at the last minute that one of them was a vegetarian. Out came my wok, frozen shrimp from my freezer, some snow peas, green onions, red peppers and a variety of soy, oyster and fish sauces, along with some cooking sherry. I improvised and my hungry friend seemed satisfied with the end result, a quasi-Chinese shrimp stir-fry. But, if I’d had Nina Simond’s book, Simple Asian Meals, I might have cooked a dish that would have made my short-rib eating friends jealous.

The premise of the book is in the title, Simple Asian Cooking, with an emphasis on “simple”. Simonds has a section dedicated to stir-fries, knowing how common it is for Americans to pull out a wok whenever they are craving something fast and simple. The first stir-fry recipe, Gingery Shrimp with Asparagus and Edamame, would have been a perfect choice for my recent dinner party. Not only is the recipe clear and concise, the ginger marinade and sauce bracketed for easy reading, but Simonds has general directions for stir-fry, making this a full-proof event. Boxed at the head of the chapter are the four steps to basic stir-fry. If you’ve ever had the least doubt about the technique for handling ingredients in a wok, these four steps take the mystery out of the process.

There are tips for easy “weeknight cooking” when family stomachs are often growling long before dinner is on the table. Tips on stocking the larder with the right Asian staples, preparing foods that you know you will be using, like rice, roasted peppers, chopped garlic and onions, all kept in the freezer for use at a moments notice, are helpful. I also liked what Simonds calls, The New Asian Pantry, a deconstruction of Asian staples with recommendations on when to use each one and how to store them. I found this a useful review, reminding me, among other things, that Hoisin sauce is made of fermented beans.

Nina Simonds has been traveling in Asia for many years, as her work as an award-winning journalist and cookbook writer attest. I’m still jealous of a trip she and my stepmother took together that was a tour of several Asian countries. Simonds, the tour guide, my stepmother, happily the follower, as they passed through Thailand, Vietnam and Cambodia eating “deliciously” all the way. I was the satisfied guest at many an Asian inspired meal for months afterward. You will be too, after reading, Simple Asian Meals.

For more information about Nina Simonds, visit her website, www.spicesoflife.com.

You can find the Gingery Shrimp with Asparagus and Edamane on the recipe page.

 

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3 responses to “Simple Asian Meals”

  1. Thanks for sharing, this is a fantastic blog.Really thank you! Cool.

  2. Well written. Thank a lot for posting this. I’ll definitely come to this site to find out more and tell my neighbors about this

  3. debra h. says:

    I loved this book and was so happy you introduced my daughter and I to it.
    Thanks…Debra

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