Dining out: Mission Chinese Food

Andrew and I visited Mission Chinese food on 5/27/2011.
We ate with Mariko and Dorian.

This restaurant has gotten so much press lately, so I'd been dying to try it out!

We arrived on a Friday evening at 6:30, trying to get there early to beat the rush. There was already a small wait list, but we had a seat within five minutes!

What we ordered:
Cold Sesame Noodles
Szechuan Pickles
Tea-Smoked Eel
Scallop Dumplings
Thrice-cooked Bacon
Salt & Pepper Shrimp

I loved the freshness of the noodles. This dish came out as an appetizer. It was fresh and light with cucumber and tomato and was soaked in almond milk. Very tasty! I think I would have preferred this to me a sort of inter-miso between heavier courses as a palate refresher.

Szechuan pickles were lovely - sort of a Chinese-style kimchi with cabbage, cucumbers and peanuts.

The eel was served wrapped with rice paper and included smoked ham hock and celery for crunch. This very interesting combination was quite delicious. The almost sweet sauce perfectly balanced the intense smokiness of the ham.

The scallop dumpling were also quite delightful. The menu stated that they were usually made with yellowtail, but our waitress informed us that they'd be made with scallops this evening. The combination of ingredients worked very well together, and the dumpling wrap was fresh and thin.

The thrice-cooked bacon dish may have been my favorite, and not even for the fact that it was bacon-based... the caramelized onions and bitter melon were perfect compliments, and the Korean-style rice cakes gave an interesting chewy texture. The layers of flavors rivaled the best dishes I've ever had in this city!

Finally, we enjoyed the shrimp. They were served whole with chunks of fennel. I prefer shrimp to be served peeled for ease of eating at a restaurant and because you don't lose flavor if the seasonings were on the meat instead of the peel, but many people were eating them shell and all.

Over all, we had a delightful meal which turned out to be about $80 including drinks. Not bad for 4 people at a SF Top 100 Restaurant!

Chilaquiles!

Best hangover food ever!

1 container of fresh Tomatillo Salsa
4 cloves Garlic
Olive Oil
1c Chicken Stock
1/3 bag Corn Tortilla Chips
1c shredded Cheese - Monterey Jack or similar
1c Mexican Cheese, or Feta also works great
1 can Black Beans, rinsed and strained
Cilantro
1tbsp Sugar
Salt to taste
Butter
2 Eggs
Pepper to taste

Coat bottom of a sauce pan with olive oil and heat over medium high.
Add crushed garlic, and saute.
Add salsa, and cook until reduced to thick paste, stirring frequently.
Add stock, beans, sugar and salt, and reduce until thick enough to coat spoon.
Once sauce is thickened, add chips and shredded cheese to pan and carefully stir to coat.
Turn off fire, and cover pan. Let stand for five minutes, but not longer!

While chips are steaming, fry two eggs in butter, sunny side up.

When five minutes have passed, chips should be chewy and cheese should be melted.

Dish the mixture into two bowls. Top with Mexican cheese, chopped cilantro, and one egg each.

Serve immediately.

Breakfast Casserole

1 bag frozen Hash Browns or diced Potatoes, thawed
1 pkg Breakfast Sausage w Sage
2tbsp Butter
8 Eggs
1c Cheddar Cheese, grated
1/2c Sour Cream
Salt & Pepper
Cayenne Pepper
1/2 bunch Green Onions, sliced

Preheat oven to 375.

Saute sausage over medium heat until brown and approaching crispiness.
Scoop out with slotted spoon and set aside.

Add potatoes and butter to the sausage drippings, and saute until warmed and beginning to brown, about 10 minutes.
Add salt, pepper, and cayenne generously.

Combine eggs and sour cream, and whisk w a hand blender until airy.

To build the casserole:

Butter the bottom and sides of a 9"x12" baking dish.

Add potatoes to the bottom. Cover with half the cheese.

Top with sausage.

Pour egg mixture over the sausage, and top with another layer of cheese.

Sprinkle green onions on top.

Cover with foil and bake for 30 minutes. Remove foil, and bake another 30 minutes or until cheese is bubbly and golden.

Serve with a side of lightly oiled mixed micro greens.

Creamy Spaghetti alla Carbonara

1tbsp Olive Oil
4oz Pancetta, chopped
4 cloves Garlic, chopped
2 extra large Eggs, room temperature
1/2lb Spaghetti (fresh from recipe below!)
1/2c Parmesan Cheese
1/3c Half & Half
Salt & Pepper

Add olive oil to skillet and heat over medium.
Add pancetta.
Once it starts to brown, add garlic

While these are cooking, whisk together eggs, salt & pepper, and cream.

Cook pasta to al dente, and drain.

Once pancetta mixture is brown and crispy, turn heat to low and add cooked pasta.
Stir pasta until most of the pancetta grease is absorbed.

Turn off heat and stir in egg mixture. Stir constantly for about a minute so eggs don't scramble.

Stir in Parmesan cheese, and serve immediately with an extra sprinkle of freshly ground black pepper.

What I drank:
2010 La Valentina Cerasuolo Rosato (Montepulciano d'Abruzzo)
and
2009 Alois Lageder Schiava, Alto Adige

Gooey Sticky Cinnamon Buns

For Dough:
2 1/4 tsp or 1 envelope active dry yeast
1/2 cup water 110 degrees
1/2 cup milk
1/4 cup + 1 tsp white sugar
1/4 cup butter
1 tsp salt
2 eggs, beaten
4 cups all-purpose flour

For Topping:
1 cup butter
1 cup brown sugar
1 cup chopped pecans

For Filling:
1 1/2 cups brown sugar
2 tbsps ground cinnamon
1/4 cup melted butter

Start with the dough -

1. In a small mixing bowl, dissolve 1 teaspoon sugar and the yeast in warm water and let bloom.
Warm the milk in a small saucepan until it bubbles, then turn off heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool to room temperature.

2. Run stand mixer bowl under hot water to warm. Add eggs and whisk on low until beaten. Add the milk mixture, and, once incorporated, add the yeast mixture and 1 1/2c flour.
Switch to dough hook, and mix on low. Add the remaining flour, 1/2 cup at a time, until dough has pulled together and cleans the sides of the bowl. Continue kneading on low setting for 3 minutes.

3. Grease a large bowl, place the dough in the bowl and turn to coat. Cover with a dish towel and let rise in a warm place until doubled in volume, about 1 hour.

4. While dough is rising, grease 9x13" baking pan. Melt 1 cup butter in a small saucepan over medium heat. Stir in 1 cup brown sugar, and whisk until thick and caramelly. Pour into baking pan and spread out evenly. Sprinkle 1/2 cup pecans onto mixture. This will be the gooey topping for your buns.
Melt remaining butter; set aside.
In a mixing bowl, combine remaining 1 1/2cups brown sugar, 1/2 cup pecans, and cinnamon.

5. Punch down dough and turn dough out onto a lightly floured surface. Roll into an 18x14" rectangle. Brush with melted butter, leaving 1/2 inch border uncovered.
Sprinkle with the brown sugar cinnamon mixture and distribute evenly.
Starting at long side, tightly roll up, pinching seam to seal. I find it easier to roll if I roll the dough out onto plastic wrap.
Brush with remaining butter.
With serrated knife, cut into 15 pieces, placing pieces in gooey pan.
Cover and let rise for 1 hour or until doubled in volume.

Preheat oven to 375 degrees F (190 degrees C).

6. Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter.

What I drank:
Irish Coffee with Bailey's

Baby Lamb T-bones with Red Wine Reduction

2 inch-thick Lamb T-Bones
1 Spring Onion with Greens
4 Cloves Garlic
5 Sprigs Rosemary
2 cups Red Wine (Pinot or Syrah)
2 cups Beef Stock
Salt and Pepper
Ground Mustard.

To prepare the chops, rinse and pat dry.
Rub sea salt and pepper into the meat on both sides. Use lots of freshly ground pepper to form a crust.
Press the leaves of one sprig of rosemary onto one side of each chop.
Sprinkle a little ground mustard on the same side as the rosemary.

Chop the spring onion thinly about half way up the greens.
Heat olive oil in a skillet over medium high heat.
Add onion and sauté until fragrant.
Add chopped garlic and sauté for about 3 minutes.
Add rosemary leaves from 3 sprigs and stir.
Add wine and reduce until thick and syrupy, about 10 minutes, stirring frequently.
Add salt and pepper to taste.
Add stock and continue to boil until reduced to a thick sauce.
Remove from heat and set aside.

Heat a few tbsps of olive oil over high heat in another pan.
Once hot, add chops, rosemary side down.
Cook for 4 minutes on the first side, flip, and cook for 3 minutes on the next side, or until both sides are browned and crispy.

I serve this dish with roasted small potatoes.

Place a serving of potatoes on a plate.
Drizzle the red wine reduction over the potatoes and around the plate.
Place a chop on top.

Voilà!

What I drank:
2006 Domaine des Lises St. Joseph

Super Thin Crust Pizza Dough

1/2 tsp Yeast
1/2 tsp Extra-Virgin Olive Oil
10 oz (about 2 c) "00" flour (or all purpose if you can't find pizza flour)
1 tbsp Salt
2/3 c Cold Water

Add yeast, oil and water to bowl of stand mixer, and mix on the lowest speed using the dough hook for 2 minutes.

Add flour, 1/2 c at a time until thoroughly mixed, about 5 minutes.

Cover and let rise for 30 minutes.

Add salt and mix again on low for 5 minutes.

Remove dough to floured surface and cut in half.

Roll each half into a ball and place on a greased baking sheet. Cover and let rise for 2 hours (or longer if you have the time).

Stretch one ball of dough into a 12" circle by flattening gently with your hands, then, holding one end, let gravity pull down the other side. Do this all the way around.

Drape the dough over your fisted knuckles and gently stretch.

Add toppings and bake at 500 degrees for 30 minutes or until crispy.

Smothered Pork Chops

2 tbsp. Olive Oil
2 Center Cut Pork Chops - about 1" thick
1/2 c Flour
2 tbsp. Cayenne Pepper or Cajun Seasoning
a few dashes of Garlic Powder
Salt, Pepper
Onion
3/4 c Chicken Stock
Butter
1/4 c Milk

Preheat oven to 400 degrees.

Heat olive oil in a cast iron skillet over medium high heat.

Whisk together flour, garlic powder, and cayenne pepper.

Salt and pepper each side of the pork chop. Dredge in flour on both sides, shaking off excess. Save extra flour for sauce.

Place chops in hot skillet to brown - about 4 minutes per side.

Add chicken stock, cover, and place in oven.

Bake for 35 minutes, or until temp reaches 140 degrees.

Bring skillet back to stove top on medium, and remove chops to a plate, covering with foil.

Add the remaining flour to the drippings, and stir until thick and incorporated. Another option at this point is to use a seasoned gravy mix (like Tony Chachere's) instead of flour.

Add a pat of butter and milk, and continue stirring.

Add chops back to the skillet to slightly reheat, then serve.

This recipe is great over mashed potatoes or yams. I served oven roasted carrots on the side because they cook for the same time and at the same temperature as the chops do in the oven.

What I drank:
2009 York Creek Rose of Touriga National, Sonoma County

Sage and Parmigiano Reggiano Souffle

So since I discovered that I can make souffle successfully, I'm a little bummed that I didn't go for chocolate (yum), but this was delicious for the savory side of things...

1 Quart Souffle Dish, buttered and lightly floured on all sides

4 tbsp butter
3/8 c flour
1 1/8 c cold milk
2 1/2 egg yolks (the half is great in case you accidentally break one :)
5 egg whites
a block of Parmigiano Reggiano cheese (1/4 - 1/2 lb, depending on how cheesy you like things)
Salt and Pepper to taste
1/2 tbsp fresh Sage, finely chopped

Preheat oven to 400 degrees.

Over medium heat, melt butter in a medium sauce pan.

Slowly whisk in flour, and continue stirring until fully smooth. Cook for 5 minutes.

Slowly whisk in milk until smooth again. Cook until very thick - another 4-5 minutes, stirring constantly.

Remove from heat and let cool for about 5 minutes, which is about how long separating the eggs takes.

Separate the eggs - put the whites into your mixer bowl, and put yolks in another small mixing bowl. I really believe that it's much easier to do this using your hands... using the shells often causes the yolks to break.

Add yolks to the flour milk mixture, one at a time, until fully incorporated.

Switch to a spoon and mix in the cheese, sage, salt and pepper.

Whip the eggs whites on medium until foamy, then on high until soft peaks form (I add a pinch of fine grain salt to the whites to help break them up).

Now switch to a spatula, and put the flour cheese mixture in a mixing bowl.

Add about 1/4 of the egg whites to the bowl and mix with spatula until smooth.

Add another half of the egg whites and gently fold into the mixture, careful not to break up the foam.

When the mixture becomes uniform, add the rest of the whites and gently fold in again.

Transfer the entire mixture to the souffle dish, and bake for 35 minutes.

Do NOT open the oven door at any point during baking. It is fun, however, to sit on the floor in front of the oven with the light on and watch it rise :)

The souffle should tower over the top of the dish, and the edges should be golden.

Serve immediately (it will collapse if it sits for even a few minutes) garnished with a little more cheese and a sprig of sage.

Serves 4 people.


We made this dish with roasted leeks and fingerling potatoes which was a lovely combination. It also goes great with arugula salad with a light balsamic dressing.

What I drank:
2008 Margerum Riesling, Santa Barbara County

Homemade Pappardelle with Peas and Parmesan

Fresh Pasta

3c Semolina Flour
4 Jumbo Eggs
1 1/2 tsp. Olive Oil
1 tbsp water
1 pinch Sea Salt

Mound the flour on a clean surface and make a well in the center.

Mix the wet ingredients and salt in a cup and pour the mixture into the well.

Slowly stir the wet mixture with a fork to incorporate the flour. Don't force the dough to take all the flour... stop when the mix is no longer sticky to the touch.

At this point, I put the dough into my electric mixer with the dough hook to knead it for about 3 minutes. You can also knead by hand for 10 minutes.

Wrap the dough in plastic and let rest for 20 minutes.

Cut the rested dough into 2 and put one half on a floured surface. Keep the other half wrapped.

Roll out the dough until as thin as possible - nearly translucent.

Cut the rolled pasta into 1" strips. A pizza cutter is perfect for this.

I put a dish towel over the back of a chair and lay the pasta strips over the towel so they don't stick together.

Boil with salt and a touch of oil, but for only about 1 minute.


Sauce

1 tbsp Butter
1 Shallot, diced
2 c Frozen or Fresh Peas
1 c Milk
1 c Parmesan Cheese, freshly grated
1/4c fresh Mint, torn into small pieces.

Melt a tbsp of butter in a sauce pan over medium heat.

Add shallot and saute until translucent.

Add peas and one ladle of pasta water, and cover.

Saute for 5 minutes. Add salt and pepper to taste.

Add milk and bring to a boil, stirring frequently.

Add cooked pasta and toss. The pasta should soak up some of the liquid.

Once sauce and pasta are incorporated, add cheese and toss again.

Serve with an extra topping of cheese and mint.

What I drank:
2009 Saracco Moscato d'Asti

Anjou Pear and Feta Pizza

2 Anjou Pears
2 Large Shallots
1/2 c Bulgarian-style Feta
1/4 c Parmesan
1 Crispy Pizza Crust
Balsamic Vinegar
Olive Oil
Handful of Arugula

Start with a homemade thin crust pizza dough. My favorite so far is listed above.

Slice two large shallots and saute in oil (or a few tablespoons of bacon fat) until translucent. Deglaze the pan with balsamic vinegar.

Crumble feta (I like Bulgarian varieties) over dough.

Slice pears very thin and spread over cheese.

Sprinkle sea salt and freshly ground black pepper over the pears.

Drizzle a few tablespoons of high quality olive oil and balsamic vinegar over the pizza.

Add shallots.

Bake at 400 degrees for 15 minutes, or as directed by your crust recipe.

Remove from oven and cover with fresh arugula.

Drizzle a little more olive oil over the pizza and serve!

Yum!

*This is also really great if you mix all these prepared ingredients as a salad instead of putting them on pizza dough!

What I drank:
Bele Casel Prosecco, Montello e Colli Asolani DOC

Shrimp Etouffee

So the macrobiotic trial lasted until I got my wisdom teeth out. By the time I COULD eat solid food again, I began scarfing down my all-time favorites. (Plus I accidentally got down to my goal weight since I couldn't eat ANYTHING but miso soup for a week).
...So here's to Cajun food!

Shrimp Stock

1 lb medium shrimp (36-40ct) peels - heads and tails if possible
water
1 large shallot (real shallot, not green onions which Cajuns call shallot), chopped
1 large lemon, quartered
1 tbsp mixed peppercorns
1 carrot, roughly chopped
3 bay leaves
2 sprigs thyme

Put all the vegetables, citrus and herbs in a medium stock pot. Cover with water, and bring to a boil. Lower heat to medium and simmer for 1 hour. Strain out liquid and reserve.

Etouffee

1/4 c butter
1 large sweet onion (Vidalia or Sweet Mayan are best), diced
2 stalks celery, finely chopped
1 green bell pepper, diced
1 bunch green onions
1 dash Worcestershire Sauce
4 tbsp flour
Salt, Pepper, Cayenne Pepper
Thyme - fresh or dried
Bay Leaf
1 small Roma tomato, diced
1 head garlic, chopped
1 medium Jalapeno
Crystal Hot Sauce
1/2 bunch Parsley
1 lb medium Shrimp (36-40ct)

Over medium heat, melt butter in a large cast iron pan or sauce pan.
Add onion and celery. Cook until translucent.
Add bell pepper and cook for 5 minutes.
Turn heat to low and add flour one tbsp at a time, whisking in to form a paste.
Add Worcestershire Sauce and a few dashes of hot sauce. Stir continuously.
Add garlic, tomato, bay leaves and jalapeno.
Increase heat to medium, and add stock, a little at a time, stirring continuously.
Bring to a boil and lower heat. Simmer until all ingredients are well integrated.
Add thyme, salt, pepper, and cayenne pepper.
(I use about 1 tbsp of cayenne, but this is a lot... decide what you find comfortable adding a little at a time until you know your palate.)
Continue to simmer for 20 minutes.
Add shrimp and green onions and cook another 5 minutes, or until shrimp are pink.
Take out bay leaves (or just leave them and don't eat them).
Serve over rice, garnished with chopped parsley. Include a big, hand-torn chunk of soft French bread.

What I drank:
2009 Domaine de Triennes Rose of Cinsault, Provence

Blanched Kale with Seeds and Seaweed

So, this one is easy enough...

Boil a few cups of water in a sauce pan.

Wash a bunch of kale and chop into strips. Many recipes call for de-stemming the greens, but I don't mind eating them if they are cut up.

Blanch in boiling water for about 2 minutes, then strain. To preserve the green color, immediately dip into an ice bath.

Put a handful of arame in a bowl of room temperature water for about 2 minutes. Strain and toss with kale.

Serve topped with a sprinkling of sesame seeds.

This side dish is great with the butter bean and shrimp dish.

Butter Beans with Shrimp

1 lb Butter or Lima Beans, soaked over night
1 lb Small Fresh Shrimp, peeled
1 Medium Sweet Onion, diced
Olive Oil
Salt, Pepper, Cayenne Pepper
Brown Rice
1/2 bunch Green Onions

Saute onion in olive oil over medium heat until aromatic and translucent, about 10 minutes.

Add beans, salt and pepper to taste, and 1/2 tsp. cayenne pepper, and cover with water. Raise to high heat.

Bring to a boil. then lower heat back to medium. Cook for 1 1/2 to 2 hours, stirring occasionally, until beans are thick and creamy.

Add peeled shrimp and cook for 5 minutes.

Serve over rice and garnish with sliced green onions.

Soba Noodle Stir Fry

Soba Noodles
Sesame Oil
Soy Sauce
5 cloves of Garlic
1/2 bunch Green Onions
2 Carrots
Sunflower Seeds
Ginger, to taste
Radicchio

Cook noodles to al dente and drain, according to directions.

While noodles are boiling, heat a few tbsp of sesame oil over medium high heat.

Chop carrots into match sticks, add to oil, and cook for 5 minutes, stirring occasionally.

Chop green onions and garlic, and add to pan. Cook for 2 minutes and lower heat.

Add noodles, a few splashes of soy sauce, chopped radicchio, and a handful of seeds to vegetables, and toss well.

Grate fresh ginger over the top, and serve immediately.

Gingered Carrot and Parsnip Miso Soup Recipe

2 tbsp Olive Oil
1 Medium Onion - diced
2 Medium Parsnips - diced
2 Carrots - diced
1/2" piece of Ginger Root - grated
4 cups Vegetable Stock
2 tbsp. miso

Add olive oil to a pot over medium heat. Add onions and sautee until translucent, about 10 minutes.

Add carrots and parsnips and sautee for 3 minutes. Season with sea salt and fresh ground pepper.

Add vegetable stock, and bring to a boil.

Add ginger.

Lower heat and simmer for 30 minutes.

Add 2 tbsp. miso.

Blend with a hand mixer or in a blender.

Garnish with crispy arame or nori slices.

From Comfort-style and French Food Junkie to Macrobiotics

I want to actually remember the dishes I cook, so here's my attempt at blogging.

This year for Lent, I thought about going vegan or even all raw (strong desire to lose ten pounds...), but then I started reading about macrobiotics. This seemed much more interesting to me than just eating less because it would also require learning a new method, new rules, new foods even.

So, for a few weeks, let's try this:

Step 1: no more dairy.
Okay, so I'm still going to put a splash of lowfat milk in my morning coffee (no, I'm NOT giving up coffee just yet), but otherwise, no butter, eggs, or (gasp!) cheese.

Step 2: incorporate sea vegetables into daily diet.
I went to the local co-op and bought dried Arame. We'll start there and see if I can stomach plain Nori by the end of this experiment.

Step 3: hugely increase amount of whole grain intake.
Barley, millet, quinoa, brown rice, oats, udon noodles all found a home in my pantry.

Step 4: actually eat these things.
I guess this means I need to learn recipes using these ingredients in tasty ways since all of my usual recipes include bacon fat and take 3+hrs to stew, braise, roast.

Ok.... here goes.