Me likey, likey the fiber nite.

[purlewe]

FIBER NITE goes asian.

Inspired by the Chinese New Year that begins this weekend, Fiber Nite is having an asian themed dinner. Vegetarian Hot and Sour Soup, plus some of my yummy asian flavored mushrooms will be served. Who knows?? maybe I'll get fortune cookies for everyone!!!

When: Thursday, Jan 26th 7-10pm

Where: my house in S. Philly. Email for directions.

What to bring: your knitting, crocheting, sewing, needlepoint, cross-stitch, spinning, etc, etc.

It would be great to see you there!

Comments

[chicanerys-muse.livejournal.com]

Oh Benevolent Lady of Vegetarian cooking!!! I was hoping you could possibly provide me with the recipes for the mushrooms of love and the eggplant spread.


I will make offerings of virgins and yarn if you wish..

Much love to you..

<3 Jenn

[purlewe.livejournal.com]

hm... you make an offering of a virgin??? re-ally?

I can whip up those recipes for you. the mushrooms of love I have remade so theya re pretty much in my head, but the eggplant. was it the thai flavored one? or just plain garlic?

[chicanerys-muse.livejournal.com]

I am sure exactly what was in it.. I know it was kind of sweet, and it was a dip and you serve it cold. BLAH YOU ARE GOING TO MAKE ME THINK!!!!

[purlewe.livejournal.com]

BLAH.. don't think!! feel it! (hahah) no sweet ya say? I think it was the thai version. lookie lookie.. be back soon.

spicy eggplant spread (src:veg cooking for everyone)

[purlewe.livejournal.com]

1 lb eggplant
1.5 tbl brown sugar
2 tbl rice wine vinegar
1 tbl drk chinese sauce
2-3 serrano chiles minced (I used a dried thai chilis (whole) and took them out before serving.)
3 tbl drk sesame or roasted peanut oil
3 garlic cloves minced
3 tbl chopped basil
salt
basil for garnish
2 tbl black seaseme seeds toasted (I think I omitted this)

roast eggplant (preheat oven to 400-425, slash egplant in several places, put in backing pan (foil covered) bake until collapsing, 30-40 mins. let cool and then peel and discard any juices. don't worry about any stubborn flecks of charred skin.. gives it a smokey flavor. coarsely chop flesh)

mix: sugar vinegar soy and chilis together. heat wok or skillet over high heat. add oil. when if hazes, add garlic and stir fry for 30 secs. add eggplant and stir fry for 2 minutes. add sauce and fry for 1 minute more. remove from heat and add chopped basil. taste for salt.

serve in a mound and add basil leaves and sesame seeds for garnish.

everything deborah madison writes is beautiful.

best damn mushrooms evah: cook's mag jan 06

[purlewe.livejournal.com]

2 tbl peanut oil
1.5 lbs white button mushrooms, cleaned, trimmed, quartered if med, halved if small
1 tbl sesame seeds toasted
1 tbl minced or grated fresh ginger
2 tbl mirin
2 tbl soy sauce
1 tsp toasted sesame oil
2 scallions thinly sliced

heat 1 tbl peanut oil in 12 inch skillet over med high heat until shimmering. add mushrooms and cook, stirring occassionally until mushrooms release liquid (5 minutes). increase heat to high and cook, stirring occassionally, until liquid is completely evaporated (8 min). add remaining peanut oil, reduce heat to medium and continue to cook, stirring every once in awhile until mushrooms are drk brown about 8 minutes longer.

add sesame seeds and ginger and cook stirring constantly until ginger is fragrant.. about 30 secs. add mirin and soy sauce and cook stirring constantly until liquid is evaporated about 30 secs. remove from heat and stir in sesame oil transfer to serving dish and sprinkle with scallions and serve.


reading this I realize that with the eggplant I didn't have rice wine vinegar. so I used mirin in it too. perhaps that is why it was so sweet. fyi.

Re: best damn mushrooms evah: cook's mag jan 06

[chicanerys-muse.livejournal.com]

Thank you dear.. You rock my socks..;)