Super Natural Cooking

Super Natural Cooking by Heidi Swanson, copyright 2007
Black Tea Spring Rolls with Mushrooms and Mango Chutney Dipping Sauce, page 132
Prepared on February 19, 2008

Heidi Swanson runs the website 101 Cookbooks. Her cooking style focuses on natural foods. She is single-handedly responsible introducing me to quinoa and reintroducing me to muhumarra (these are great things). Super Natural Cooking has a lot of interesting recipes and I tried a few already.

These spring rolls are delicious but weren't exactly what I was hoping for. The filling is good, and the dipping sauce is great. After reading the recipe through, I was pretty sure these wouldn't end up as crispy as I wanted, and I was right. That said, I am going to try them again: they were easy to make, I could make them ahead and they look great on the plate.

Chow!

Chow! Secrets of Chinese Cooking, 75 Selected Recipes with Notes on Table Etiquette by Dolly Chow (Mrs. C.T. Wang), printed 1954 (original copyright date is 1939)
Sour Tientsin Cabbage (Suan La Pai Ts'ai), page 116
Prepared on February 18, 2008

This is a slim book, containing, as advertised, 75 recipes and information on meal etiquette. The recipes are simply written and interesting. There is not a lot of information on ingredients, so I had to do some quick research to find out that Tientsin cabbage is Napa cabbage. She also leaves out preparation instructions for vegetables, so I made the assumption that I should chop the cabbage into thick strips.

Dolly had the right idea. This was a great dish - there was a great contract between the sourness provided by the vinegar and the Napa's cabbagey funkiness. This one's going into my repertoire.

Since Chow! appears to be out of print, I will go against my normal rule and provide the recipe for all of you:

Sour Tientsin Cabbage
Serves 2-3

• 2-3 tablespoons peanut oil (the original called for lard)
  
• 1 1/2 pounds Napa cabbage, cut into thick strips
• 2 hot chili peppers, sliced
• 1/2 teaspoon cornstarch
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1/3 cup white vinegar

Mix the cornstarch, soy sauce, sesame oil and vinegar together.

Heat the peanut oil in a wok or skillet and fry the chili peppers. Add in the cabbage and stir fry for 3 minutes. Add the cornstarch mixture and stir fry 3 minutes until the liquid is thickened.

Serve immediately.