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Upcoming Bay Area cooking classes

lulu — Sun, 15 Aug 2010 17:12:39 +0000

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/

Recipes from KRON4 Appearance

lulu — Sun, 15 Aug 2010 17:04:51 +0000

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.

Upcoming Event: January 29 – ABC’s View From The Bay Appearance

lulu — Mon, 25 Jan 2010 05:30:41 +0000

I’ll be on ABC’s View From The Bay on January 29, 2010 to promote my cookbook. If you want to watch the show live in SF, you can request tickets online: http://abclocal.go.com/kgo/feature?section=view_from_the_bay&id=6337461.

Lulu Yang | founder & executive chef of Lulu’s Kitchen and author of “Shanghai Dragon’s Journey West: An Exploration of Chinese Cuisine Across Three Generations”
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