Tuesday, April 30, 2013
Cooking Club: April 2013
'That's Not Lo Mein' Vegetable Lo Mein, because I am a rebel.
For this year's Cooking Club, we have free reign: select a cookbook and work from its recipes. For me, I will be free falling into seven cookbooks -- I want to justify their being shipped across the Atlantic Ocean. (When I unpacked the boxes, I wondered why the heck I bothered shipping these over... Never used them much! 'Baking with Julia' is new; bought it secondhand, online, for the bread-baking idea I have on the side.)
As I was getting reacquainted with The New Good Housekeeping Cookbook, my eyes fell on Vegetable Lo Mein. However, as soon as I saw 'linguine or spaghetti,' I stopped reading to ask The Hubs if he preferred rice vermicelli or pasta for lunch. I decided it was going to be vermicelli, in any case.
So I pulled out all the possible stir-fry vegetable noodle candidates, still not knowing what American Lo Mein actually involved. If Asian noodles I've had here are anything to go by, there has to be lots of sauce. And grease.
In my version, there was the randomly-selected oyster sauce, sweet soy sauce, soy sauce, and obligatory chili flakes. Lo Mein would just mean stir-fried noodles, so, anything goes, right?
Thanks, 'New Good Housekeeping Cookbook', for the inspiration. I'm sorry if I have trouble obeying instructions...
+ Lucent Imagery + From River’s Edge + Down by the Sea + Explody Full + Christa to the Max + Juanita Tortilla
Here are other recipes - from the cookbooks - I dabbled in the month of April, with tweaks and adjustments:
Apr.22.13, 'Jelly Roll' from The Good Housekeeping Cookbook
Apr.22.13, 'Moroccan Kebab' from the Mediterranean Classic Recipes
Apr.29.13, 'Oatmeal Raisin Cookies' from The Good Housekeeping Cookbook