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🦋 Two recipes: a snack and a meal

Haven't posted any recipes in a while; here are two -- no real connection between them except that I've made both in the last couple days and both have some tangiential relationship to my parents being in town.

Fruit and Nuts

Sylvia and I were playing backgammon this afternoon and needed a snack. Well my parents brought along with them the fruits of the Central Valley, in the form of a big bag of almonds and a big bag of dried fruit from their friend Indira's farm. It's been a while since I had fresh almonds; they are the bomb. Here's one way to prepare them:

• Roast nuts in a skillet over a high flame. Shake the pan every minute or two so they don't burn. You can sprinkle on top a bit of salt, pepper, cinnamon and sugar. The nuts are ready after about 7 minutes, when you start to smell the toasty flavor.
• The pan will be quite hot; turn the flame off, remove the nuts and put some pieces of dried fruit (peaches, apricots, plums) in. Press them down so some bits of the flesh burn onto the pan. Then pour in about ¼ cup or less of water -- little enough that the remaining heat in the pan is enough to boil it. Put the fruit in a bowl and pour the liquid over it.

Chicken Lo Mein

Thursday morning, my parents took Sylvia to Kam Man Foods, the Asian supermarket in East Hanover, to buy ingredients for making dumplings -- they also got a chicken, a bag of lo mein noodles, and some vegetables.

• One chicken
• ginger
• garlic
• scallions
• soy sauce
• rice vinegar
• bok choy and/or other green vegetables
• mushrooms (those little white ones with the long stem and round cap are best; I don't remember what they're called.)

1. Remove skin and bones from chicken. This is a pain and takes me a while; basically you just pull the skin off and trim away any gristle, and then cut the meat off of the bones. Save the carcass and skin for making stock. Cut the meat into bite-sized pieces.
2. Peel and chop ginger and garlic and scallions.
3. In a wok, heat some oil over a high flame. Add the ginger, garlic and scallions and sauté briefly. Then add the chicken and stir-fry until it's just about done. Put some water up to boil while you are doing this and chop the vegetables.
4. Pour some soy sauce and vinegar over the chicken and add the vegetables. Stir well and cover the wok. While this is steaming cook the noodles -- they take about a minute in boiling water.
5. Drain the noodles and stir them into the wok. Serve.

   posted evening of Saturday, November 8th, 2008
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