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Shu and Dan's Kitchen | sdkitchen.com Reviews
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Shu and Dan's Kitchen
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Shu’s Kitchen: Artichoke – Stuffed Artichoke with Sticky Rice and Short Ribs – Shu and Dan's Kitchen
http://www.sdkitchen.com/2014/08/14/shus-kitchen-artichoke-stuffed-artichoke-with-sticky-rice-and-short-ribs
Shu and Dan's Kitchen. Shu and Dan's Kitchen. Shu’s Kitchen: Artichoke Stuffed Artichoke with Sticky Rice and Short Ribs. I was excited to learn that my challenge was to make artichoke. I like getting pickled artichoke from a salad bar for lunch but I can’t tell if that’s because I like pretty much pickled anything or if artichoke is just the perfect candidate for pickles – tender and absorbs flavor very well. I’m so excited! I marinated the short ribs in dark soy sauce, salt, ginger and star anise, then...
Dan’s Kitchen: Crêpes – Savory and Sweet – Shu and Dan's Kitchen
http://www.sdkitchen.com/2015/04/19/dans-kitchen-crepes-savory-and-sweet
Shu and Dan's Kitchen. Shu and Dan's Kitchen. Dan’s Kitchen: Crêpes – Savory and Sweet. I was a crepe-making machine. A one-man creperie, ready to open up shop and let the customers pour in. Savory crepes, sweet crepes, Scandinavian style or Parisian I was ready to make them all. I began with only three requirements: (1) I’d make a savory and a sweet crepe, (2) my sweet crepe would draw on a childhood memory of my dad’s Swedish pancakes, and (3) I would not resort to the over-hyped fad of Nutella, ever.
Dan’s Kitchen: Tofu (BBQ Tofu and Mapo Tofu) – Shu and Dan's Kitchen
http://www.sdkitchen.com/2014/09/29/dans-kitchen-tofu-bbq-tofu-and-mapo-tofu
Shu and Dan's Kitchen. Shu and Dan's Kitchen. Dan’s Kitchen: Tofu (BBQ Tofu and Mapo Tofu). I knew right away that introducing Shu to the wonders of tofu was not an option. This ingredient may be a challenge for me, but I’m sure she’s been eating this bean curd since before she could walk. For my main dish, I decided to cook mapo tofu. This classic Szechuan recipe has quickly become a favorite of mine when we go out to eat for it’s combination of such soft silky textures and big powerful flavors....In th...
Shu and Dan's Kitchen
http://www.sdkitchen.com/page/2
Shu and Dan's Kitchen. Shu and Dan's Kitchen. Shu’s Kitchen: Tartare – Trio of Tartare (Steak, Salmon, and Roasted Beets). Steak Tartare. Most agree that it was born from the eating habits of the fierce medieval Mongols, in particular, a portion known to the Romans as…. Dan’s Kitchen: Spring/Farmer’s Market – BLT and Veggies. At first, I thought this challenge would be easy: prepare a meal inspired by spring and a morning at the farmer’s market. I’ve always been good…. Butternut squash, OK! Chicken. ...
Dan’s Kitchen: Squid Ink Pasta (with Scallops) – Shu and Dan's Kitchen
http://www.sdkitchen.com/2014/07/23/dans-kitchen-squid-ink-pasta-with-scallops
Shu and Dan's Kitchen. Shu and Dan's Kitchen. Dan’s Kitchen: Squid Ink Pasta (with Scallops). To me, this challenge immediately became about one thing homemade pasta. I wasn’t sure at first how the squid ink would get incorporated, or what I’d serve as my final dish, but the question at hand was if I could make my own dough, get it thin enough without any machines or tools, and cut it into some recognizable shape as to not offend any Italian friends. Is it very time consuming? As the day got closer, I co...
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Shu and Dan's Kitchen. Shu and Dan's Kitchen. Shakshuka, according to Wikipedia, is a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. It is believed to have a Tunisian origin, and means “mixture” in their local…. Dan’s Kitchen: Crêpes – Savory and Sweet. I was a crepe-making machine. A one-man creperie, ready to open up shop and let the customers pour in. Savory crepes, sweet crepes, Scandinavian style or…. Dan’s Kitchen: Red Wine Poached Pears. I knew rig...
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