Tuesday, October 30, 2007

"Beef," but real Broccoli

First things first: if you're hankering to extend your life, or even to become a Guild Navigator, Crate & Barrel is selling the spice Melange. Buy now before the Harkonnens corner the market!

Last night's dinner: a Chinese ampersand fest; hot & sour soup (from Fresh From the Vegetarian Slow Cooker, prepared by the Sherbs) and "beef" & broccoli (where I was lead chef, using Morningstar Farms "Steak Strips" and sauce from my memory).

The Sherbs's soup was an unmitigated success; replacing the vegetable broth with soup made from, as my mom says, "little pareve chickens" made the soup taste more along the lines of the Chinese original, which probably uses a meat broth most of the time. We could have added more chili paste and mushrooms and we would have liked it; not sure if any of our dinner guests would agree (especially with our brainstorming about black fungus).

My beef and broccoli was a little too salty; I was too liberal with the soy sauce (even though it was reduced sodium) in the marinade. Maybe I'll replace it with rice vinegar next time.

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