Lulu’s Kitchen Update: Cavallo Point’s Friday Night Bites: Celebrate Chinese
New Year with Chef Lulu Yang!  Small Bite menu includes:

Scallion Pancakes

Sesame Salmon Tartare with Prawn Crackers

The “Real” Kung Pao Chicken Lettuce Cups

Dumplings with Spicy Garlic Dipping Sauce

Fried Shrimp with Sichuan Peppercorn Salt

 

Feb 4th: Cooking Class and Cookbook signing at Cavallo Point Luxury Hotel in
the Marin from 6:30 until 9:00 pm.

Class Information and Directions are available at:
http://www.cavallopoint.com/cooking-classes-and-tastings-february.html

Please take a moment to check-out this program and sign-up now!

To contact Lulu for cooking parties or corporate team-building events you
can email her at info@luluskitchen.com or visit
<http://www.luluskitchen.com/> www.LulusKitchen.com for recipes or to buy
“Shanghai Dragon’s Journey West”.

Another year, another fabulous New Year’s Eve Dinner….  2010 has been a great year for Lulu’s Kitchen.  The cookbooks are selling well, I had 2 TV appearances and several guest chef cooking classes in Bay Area cooking schools.  Looking forward to 2011 as it is the year of the Rabbit…my year!

Here’s the fabulous dishes and wines that we chose to ring in 2011…

 

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Antipasto Platter

2007 Far Niente Chardonnay

Sevruga caviar, smoked salmon and crème fraiche

Roederer Estate Brut Champagne, Andersen Valley 

Matsuhisa salad with ahi tuna

Dungeness crab Duet:

Steamed crab with Shoshing wine egg custard

Crab cakes with remoulade sauce

2009 Allan Scott Sauvignon Blanc

Duet of duck and fennel-pork confit bruschetta with frisee lettuce

2004 Skewis Pinot Noir, Montgomery Vineyard

Roasted bone marrow with garlic crouton and blood orange-apple confit

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Spicy lemon rosemary lamb chops

Fettuccini with shaved white truffles

Lemon-mint green peas

1989 Chateau La Grave a Pomerol

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Cheeses with honey figs and walnuts

1994 Joseph Phelps Insignia

 

Chocolate lava cake

Lemoncello

 

Still a few more spots for this Saturday’s class at Cavallo Point Resort Cooking School http://www.cavallopoint.com/future-cooking-classes-and-tastings.html

In My Kitchen: Lu Lu Yang
SATURDAY 10/2    4:00 – 8:00 PM    $145 / person + tax
Hands–on Class with Dinner & Wine
Lu Lu Yang, celebrated cookbook author of “Shanghai Dragon’s Journey West”, visits for an exploration of Chinese cuisine that spans three generations and a culinary introduction to her heritage

What a great night!  Thanks to Nadr and Mari for contributing major yumminess to this menu.  I’ve been wanting to do the Porchetta for a long time and it was great getting a fantastic pig from Taylor at Fatted Calf for the occasion. 

Porchetta and Silver Oak Vertical Fest – August 13, 2010

Small Bites

Tomato, mozzarella and olive skewers with basil balsamic dressing

Grilled fennel pepper-rubbed pork rib bones

Arugula salad with lemon/olive oil dressing with bresaola and shaved Parmigianino

Grilled rosemary lemon marinated lamb chop bon bons

Polenta squares topped with pea pesto and chives

Crostini with roasted red pepper puree, burrata cheese and grilled figs

***** 

Porchetta with garlic-fennel pollen rub

Orecchiette with pesto, pinenuts, potatoes and green beans

Roasted potatoes with truffle salt

*****

Irish Cheddar, Manchego, Morbier, Port Salut with Acme baguettes and California sage Honey

French Chocolate Cake with fresh whipped crème, chocolate shavings and raspberries

Veuve Clicquot Champagne

2009 Allan Scott Sauvignon Blanc

2006 Kistler, Hyde Vineyard Carneros Chardonnay no.09540

2001 Skewis Bush Vineyard Pinot Noir

1998 Silver Oak Napa Valley Cabernet Sauvignon

1995 Alexander Valley Cabernet Sauvignon

1993 Alexander Valley Cabernet Sauvignon

There are a few classes that I teaching around the Bay Area in the next couple of months. Sign up now!

Aug 21: “Oodles of Noodles” class at Cheryl’s Party Kitchen, Alameda www.cherylloring.com

Sep 18: “Shanghai Dragon” sampler class at Cavallo Point Resort Cooking School, Sausalito http://www.cavallopoint.com/cooking-school-courses-and-classes.html/

TBD: “Marco Polo” – Comparison & Contrasts of Chinese and Italian Cooking Class at Kitchen on Fire, Berkeley http://kitchenonfire.com/

How fun was that! Thanks to Henry, Dean, Arty and Steve for having me on the morning news. In case you missed it, the cooking demo was on “Making Asian dishes using American ingredients”. Here are the recipes for the dishes that I did on the show:

ASPARAGUS WITH PANCETTA

This recipe was inspired by an appetizer served at Garibaldi’s on College Avenue in the Rockridge neighborhood of Oakland, California. The chef incorporated a nice fusion touch by using the pancetta and the oyster sauce mixture. Rather than sauté the asparagus in oil, or blanch it in water, I blanch the asparagus in chicken stock to add an additional layer of flavor, without the additional fat or cholesterol.

1 pound asparagus, trimmed
5 cups Chinese chicken stock (or water)
¼ cup finely diced pancetta (or bacon)
1 large clove of garlic, minced
2 tablespoons oyster sauce (or soy sauce)
1 tablespoon hot chili oil (optional)

1. Cut asparagus on the diagonal into 1-inch pieces.
2. Bring chicken stock to a boil in a large pot. Add asparagus and cook until cooked, but still crispy.
3. Remove the asparagus from chicken stock and refresh immediately in a bowl filled with ice water.
4. In a medium sauté pan, cook pancetta over medium heat until cooked.
5. Add garlic and stir for about 30 seconds.
6. Add drained asparagus, hot chili oil, and oyster sauce. Stir to combine.
7. Spoon into serving dish.

Serves 4.

 

LOADS-O-GARLIC NOODLES

2 tablespoons garlic, minced
3 tablespoons butter
3 tablespoons olive oil
½ tablespoon sugar
2 teaspoons fish sauce (or soy sauce)
½ teaspoon white pepper (or black pepper)
½ teaspoon salt
½ pound Chinese egg noodles (or spaghetti pasta)

1. Boil pasta according to directions for al dente.
2. Sauté garlic, butter and olive oil in a pan over low heat until fragrant.
3. Add sugar, fish sauce, white pepper and salt to the pan.
4. Drain pasta and then toss the noodles with the sauce, sprinkle with some green onions to serve.

Serves 2.

I’ll be doing a live demo on Saturday, August 14  on KRON Channel 4 Weekend Morning News.  If you’re awake at 8:15 am, check it out.  Don’t blink, though…it’s only a 5-min segment so catch it if you can.

http://kron4.com/News/KRON4NewsShows/KRON4WeekendMorningNews/tabid/548/Default.aspx

The cookbook signing and demo was a success last Saturday!  A shout-out to Shawn and his gang at Hapuku Fish in Market Hall for hosting the event and doing some great prep/help behind the scenes. 

Dylan was my sous-chef for the demo…he made:

Sesame salmon tartare

Asparagus with pancetta (well, we actually used bacon from Enzo’s Butcher Shop but who’s really picky about pork products)

Loads-o-garlic noodles

He was a hit; the cookbook was a hit…great time had by all.  Thanks to those of you who took time out of your busy schedules to stop by!

On to the BYC Paella Dinner on Feb 12!   We’re planning on cooking for 100 people.  If you haven’t made your reservations yet, call Berkeley Yacht Club to do so!

Wow, was that fun!  I was the 1st guest on the show on Jan 29.  The live TV cooking demo went well and Dylan even got a cameo role during the segment.  The crew and hosts were awesome…they made the whole experience really great.  Check out the recorded segment Lulu on ABC’s View From the Bay

Chinese pronounced ‘gong-bao-ji-ding’, gong means royalty; and bao means pow or explosion so semi-literally translated, this dish is a royal explosion of chicken goodness.   The “real” version does not have big chucks of yellow onions, red and green peppers.  The primary ingredient is chicken!  The most important component of the dish is the Sichuan peppercorns. It is these peppercorns that give its distinctive tingling or numbing flavor. Use of dried red chilies along with the Sichuan peppercorn creates the hot and numbing goodness that makes this dish one-of – kind.

THE “REAL” KUNG PAO CHICKEN

2 boneless chicken thighs

Marinade:

1 tablespoon shaoshing wine

1 tablespoon soy sauce

1 tablespoon cornstarch

1/2 egg white

2 tablespoons vegetable oil

Aromatics:

8 small dried red chilies, seeds removed, cut into small sections

1 tablespoon Sichuan peppercorns

1 tablespoon chopped garlic

1 tablespoon chopped ginger

Sauce:

1 tablespoon shaoshing wine

2 tablespoons soy sauce

1 teaspoon granulated sugar (or agave nectar)

1 teaspoon rice wine vinegar

1 tablespoons cornstarch

2 tablespoons water

1/2 cup roasted peanuts

1 scallion, cut into 1″ diagonal slices

1. Cut the chicken into cubes. Combine with marinade ingredients and set aside for ten minutes.
2. Heat oil in a wok or large sauté pan. When oil is hot, add chilies and Sichuan peppercorns and stir-fry until aromatics release their fragrance and chilies are almost black. Remove the peppercorns and chilies from the oil with a slotted spoon and discard.
3. Add garlic and ginger and stir-fry briefly until they become fragrant.
4. Add chicken and briefly stir-fry until chicken is almost cooked, ~ 3 minutes.
5. Add sauce ingredients. Stir until mixture thickens and chicken is cooked through.
6. Toss in the peanuts, scallions and a few dried red peppers to garnish; serve with rice and vegetables