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Lucky Rice: Review of a Gorgeous New Cookbook

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Lucky Rice by Danielle Chang
You’re looking at one uncommonly beautiful cookbook. Lucky Rice: Stories and Recipes from Night Markets, Feasts, and Family Tables, by Danielle Chang, is about as lovely (inside and outside) as a cookbook can get.

What would you expect from a cookbook that was both an O Magazine “Cookbook of the Month” and Yahoo! Food’s Cookbook of the Week? You have to be a pretty special cookbook to achieve either one of these distinctions… but both? Wow!

After I received my copy in the mail, the first thing I thought was, “It’s even more beautiful and nicer than I’d expected.” You can tell, at first glance, that this is a high quality cookbook. Hardback, gorgeous, colorful, and filled with beautiful pictures.

As I always say in my cookbook reviews, though, looks will only get you so far in life. You have to have substance! When it comes to cookbooks, this means you’d better be filled with wonderful information and delicious, doable recipes.

If we’re being 110% honest, when I first began looking at the recipes, I was a little afraid that the cookbook was going to be a complete disaster in the “doable” category.  Somehow, when I flipped open, the first 3 recipes I saw called for ingredients I would either never use or could not easily find in my hometown.  I mean, there’s simply no way I’m going to find a Longgang heritage chicken in western Kentucky.

However, when it comes to cookbooks (remember I’m the avid collector with a collection numbering in the hundreds), I’m not easily dissuaded. I made myself a chai tea latte and got comfortable in my favorite chair. Within 5 minutes, I discovered that the vast, vast, vast majority of recipes in Lucky Rice are completely doable. What’s more, they’re recipes you will want to do over and over again.

Just a few of the recipes that fit this description are:

  • Grilled Peaches
  • Almond Cookies
  • Vietnamese Iced Coffee Pops
  • Almond “Tofu” with Fruit Cocktail
  • Longevity Noodles
  • Lion’s Head Meatballs with Napa Cabbage
  • Tea Smoked Eggs
  • Indonesian Fried Rice
  • Grilled Sticky Rice on a Stick
  • Savory Rice Balls
  • ABC Beef with Broccoli
  • Vietnamese Banh Mi
  • Perfect Steamed Rice
  • Steamed Turnip Cakes

After I found so many recipes that I could easily find ingredients for (at my neighborhood Kroger, even), I went back and confronted the first 3 recipes I’d seen. I looked them over and decided that even they could be approached with a few simple substitutions.

Substitutions is a word most people don’t take into consideration when judging cookbooks. They fail to remember that just because a particular recipe calls for one thing doesn’t mean they have to make it that way. For example, one of my favorite “go to” recipes – for Spinach Artichoke Dip – was actually tweaked to the point of barely resembling the original recipe and, trust me, it’s a knock out.

As for the ingredients I can’t find at Kroger, they would most assuredly be easily found at an Asian market or even in a super store in a larger city. When all else fails, I turn to Amazon. They haven’t let me down yet.

{Review Continued Below….}

Lucky Rice by Danielle Chang
Lucky Rice is so much more than just good looks and exciting and delicious recipes – it’s an education in Asian Food Culture…. and it is completely fascinating. The Asian community’s respect of and love for food is palpable. It makes you realize how they’ve been able to come up with some of the world’s most beautiful and scrumptious dishes of all time.  They have so much pride in what they “create” in the kitchen.

It’s downright contagious!

From Amazon:

In Lucky Rice, Danielle Chang, founder of the festival of the same name—which brings night markets, grand feasts, and dumpling-making sessions to America’s biggest cities—feeds our obsession for innovative Asian cuisine through 100 recipes inspired by a range of cultures.

Here, comfort foods marry ancient traditions with simple techniques and fresh flavors—and include a few new classics as well: chicken wings marinated in hot Sichuan seasonings; sweet Vietnamese coffee frozen into pops; and one-hour homemade kimchi that transforms pancakes, tacos, and even Bloody Marys. With a foreword by Lisa Ling, this lushly photographed cookbook brings the fun and flavors of modern Asian cooking to your kitchen.

I completely love this cookbook and hope you’ll check it out for yourself. Lucky Rice would make a beautiful gift for anyone and an excellent addition to your cookbook collection. It’s a perfect 10 out of 10.

Lucky Rice by Danielle Chang
 

Note: I received this book from the Blogging for Books program in exchange for this review. The opinions are entirely my own.

Cookbook “Preview”: The Gluten Free Asian Kitchen

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The Gluten Free Asian Kitchen
I write a lot (a lot a lot a lot a lot…) of cookbook reviews on Get Cooking because, as a cookbook collector, I read a lot (a lot a lot a lot a lot…) of cookbooks. I’m always anxious to let you know which ones are the best – the ones I know you’ll enjoy as much as I do.

This might just be my first Cookbook Preview I’ve ever done, and though it flies in the face of actual cookbook reviews, I just can’t help myself.  Besides, I’ll be buying this cookbook right away, so the actual review won’t be too far away.

I was on Amazon earlier, looking for Gluten Free Cookbooks. Since I’m fairly new to this way of eating (by health, not by choice), I don’t have a lot of cookbooks that cater to this unique way of eating.

When I came across the cookbook pictured above, The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More, I suspected that I’d found the next cookbook I’ll be adding to my collection.  After I read through the table of contents and some of the reviews, I KNEW it’d be the next to join the family.

I’ll give it a very loving forever home.

Like a lot of people who have to eat Gluten Free, I actually miss Asian food the most.  Pizza, cakes, pies, cookies, and even doughnuts can be fairly easily converted to GF – but most Asian cuisine is a whole different matter.  My husband and I used to have a wonderful Asian take-out restaurant we frequented often.  I was in there so often, the adorable girl at the cash register always recognized me as soon as I walked in the door. She must think I fell off the face of the earth with Won Tons in my mouth and Dumplings in one hand and Crab Rangoons in the other.

If only!

Each time I drive past this restaurant (which, as ornery fate has it, is just about every single day), I feel a little angst… some days, if the windows are down and I can smell the deliciousness, I feel a lot of angst.

So, as you can imagine, when I saw The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More, my eyes shot out of my head and my hands got a little shaky.

Laura B. Russell has put together a wonderful collection of Asian favorites – including something I’m BEYOND obsessed with – Pickled Ginger.

Seriously, I’d buy the cookbook for that one alone. Fortunately, the book is apparently filled with wonderful recipes and information. According to the reviews on Amazon, the recipes are to die for.

Mark my word, you’ll be seeing the review here on Get Cooking soon because I’ll be seeing this cookbook in my kitchen soon.  The only question is which recipe I’ll make first!

Click through the image or either one of the links for more information. Whether you have to eat gluten free or not, I’m certain  you’ll love this cookbook.

You might want to buy several because this cookbook would make an excellent gift.

Feeding the Dragon, a Culinary Travelogue

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Feeding the Dragon by Mary Kate Tate and Nate Tate

I was recently sent the beautiful book above, Feeding the Dragon: A Culinary Travelogue Through China with Recipes, to review. I watched my mailbox anxiously because I’m absolutely obsessed with Asian food and have always been intrigued by China, it’s beautiful people, and it’s history and customs.

As soon as it came, I tore into the package with anticipation – I could almost hear Chinese music playing as I examined the cover. This exceptional book exceeded my every expectation and it’s my honor to share a little bit of the book with you.

If, like me, you’ve always wanted to visit China, this is the next best thing.  The amazing pictures, the tales, and the recipes give you a feeling of being there  – of walking through the fields and down the streets, immersing yourself in the culture and delighting in the people and food.

Some of the recipes included in Feeding the Dragon:

  • Stir-Fry Potatoes and Peppers
  • Chocolate Sesame Balls
  • Spicy Stir-Fry Peanuts
  • Guotie Pot Stickers
  • Shanghai Fried Noodles
  • Wonton Soup
  • Tea Eggs
  • Youtiao Fried Dough Sticks
  • Chicken Lettuce Cups
  • Macanese Almond Cookies
  • Macanese Fried Rice
  • And many, many, many more!

Book Description from Amazon.com:

With little more than two backpacks, a camera, and a tarp, Mandarin-speaking American brother and sister Nate and Mary Kate Tate traveled more than 9,700 miles throughout China to share the country’s inspiring culture and cuisine with kitchens in the West. What began as a travelblog (feedingthedragon.com) documenting the duo’s journey has evolved into a visual narrative of food, culture, and travel inside Feeding the Dragon.

Arranged by the authors’ travel itinerary to highlight the uniqueness of nine specific regions in China, Feeding the Dragon is part cookbook and part cultural travelogue, overflowing with sumptuous but easily prepared authentic dishes. From Buddhist vegetarian dishes enjoyed on the snowcapped mountains of Tibet to lamb kebabs served on the scorching desert of Xinjiang Province, one hundred recipes are presented alongside first-person narratives and travel photographs.

Western cooks will find healthy recipes brimming with authentic ingredients and flavors, such as Lychee Martini and Shanghai Soup Dumplings, Pineapple Rice, Coca-Cola Chicken Wings, Green Tea Shortbread Cookies, and Wild Mushroom Salad. Feeding the Dragon also provides handy reference sidebars to guide cooks with time-saving shortcuts such as buying premade dumpling wrappers instead of making them from scratch, or using a blow-dryer to finish your Peking Duck. A comprehensive glossary of Chinese ingredients and their equivalent substitutions complete the book. Feeding the Dragon is not an Americanized adulteration of classic Chinese cuisine. Instead, the Tates offer readers and cooks a beautiful journey through Chinese history, culture, tradition, and food.

“This is a heartwarming and often gripping tale of a brother-sister team who bike back roads, slog muddy fields, trudge across mountains, and navigate ancient alleyways to explore the kitchens and culinary soul of China. The recipes they gather from China’s wonderfully hospitable people will tantalize your taste buds as Nate and Mary Kate’s decade-long adventure inspires your sense of wanderlust.” –James McGregor, author of One Billion Customers: Lessons from the Front Lines of Doing Business in China

“Feeding the Dragon is a stunning achievement; it’s a foodie’s Far East fantasy come true, with pictures and recipes to match.” –Adam Roberts, creator of The Amateur Gourmet

“The Tate siblings are my kind of travelers, my kind of eaters, and my kind of cooks. In Feeding the Dragon, they have combined adventure travel, history, and culture to create a personal, fun, and interesting cookbook. The photos, recipes, and stories are all fabulous. I love this cookbook!” –Lisa See, author of Snow Flower and the Secret Fan and Shanghai Girls

MACANESE FRIED RICE

Serves 4 – 6

1/4 teaspoon sugar
1 tablespoon Asian fish sauce
juice of 1/2 lime
3 tablespoons olive oil
3 cloves garlic, minced
1 small onion, thinly sliced into half-moons
2 large eggs, beaten
3 cups cooked long-grain white rice, chilled (See Below)
1 small green bell pepper, seeded and thinly sliced
1/2 cup corn kernels (fresh or frozen and thawed)
4 ounces chorizo sausage, thinly sliced
1/3 cup pitted green olives

In a small bowl, combine the sugar, Asian fish sauce, and lime juice and stir until the sugar is dissolved.

Heat the oil in a wok over high heat. Add the garlic and onion and saute for 3 minutes, or until the onion starts to turn translucent. Pour in the eggs and scramble until they are just set, and then immediately toss in the rice and stir until well mixed. Decrease the heat to medium and add the bell pepper, corn, chorizo sausage, olives, and the sugar mixture, and stir-fry for 3 minutes. Remove the wok from the heat and let rest for 4 minutes before serving.

How to Make Rice (Page 257)
When people eat white rice in China, they usually eat the short-grain variety. Short-grain rice contains more starch than long-grain rice, which makes it clump more and consequently easier to pick up with chopsticks. Long-grain rice, which doesn’t clump, is better suited for fried-rice dishes. We encourage you to invest in a rice cooker, which makes the rice come out perfectly every time. However, if you don’t have a rice cooker, you can easily cook rice on the stovetop with this recipe.

1 cup short-grain or long-grain white rice
1 cup water for short-grain rice, or 1-2/3 cups water for long-grain rice

Combine the rice and water in a medium saucepan over high heat. Bring to a boil, stir a few times, and then decrease the heat to a gentle simmer and cook, covered, for 18 minutes. Do not lift the lid.

Remove the saucepan from the burner and let rest, covered, for 15 minutes. Remove the lid and fluff the rice with chopsticks or a fork before serving.

I can’t tell you how much I’d love for you to have a copy of your own Feeding the Dragon. I’m BEYOND excited about this cookbook and can’t wait to try each of the many recipes. If you love Chinese food and have always wished you could create the same type of magic you taste in “Chinese Carry Out” foods in your own kitchen, this is your chance.

Take a closer look at Feeding the Dragon: A Culinary Travelogue Through China with Recipes by clicking the link. This book’s a real beauty and the recipes will rock your very world.

McCormick Spices Shake Things Up!

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McCormick Roasted Ground Ginger

Another day, another outstanding McCormick Gourmet Spice. Today it’s Roasted Ground Ginger and it smells as wonderful as it makes your recipes taste. I’m completely in love with Asian recipes and food, so Ginger is a seasoning I call on often. There’s something extra bold about McCormick’s Roasted Ground Ginger and your nose lets you know it long before the recipe’s even made.

Below is a recipe for you to take Roasted Ground Ginger for a test drive. Just don’t make the mistake for substituting another ground ginger. Make a special trip to the store for the real thing. If you don’t, your nose will never forgive you. Do you want that on your conscience?

McCormick Roasted Ginger Vegetable Stir-Fry Recipe

Roasted Ginger Vegetable Stir-Fry Recipe

1 3/4 cups chicken or vegetable broth, divided
1 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon sherry
2 teaspoons McCormick® Gourmet Collection Roasted Ground Ginger
3 tablespoons oil
3 cloves garlic, minced
4 cups cauliflower florets
1 bunch thin asparagus, trimmed and cut diagonally into 2-inch pieces (2 cups)
1 red bell pepper, cut into thin strips
4 ounces snow peas, trimmed
4 green onions, cut diagonally into 1/2-inch pieces (1 cup)
McCormick® Gourmet Collection Sesame Seed, Toasted (optional)

1. Mix 1 1/2 cups of the broth, soy sauce, cornstarch, sherry and ginger in medium bowl until smooth. Set aside.

2. Heat oil in large deep skillet or wok on medium-high heat. Add garlic and cauliflower; stir fry 1 minute. Add remaining 1/4 cup broth; cover and cook 5 to 7 minutes or until cauliflower is tender-crisp, stirring occasionally. Add asparagus, bell pepper, snow peas and green onions; stir fry 3 to 4 minutes or until tender-crisp.

3. Stir broth mixture. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute. Sprinkle with toasted sesame seed, if desired.
Tips

Roasted Ginger Shrimp & Vegetable Stir-Fry: Prepare recipe as directed, adding 1 pound large shrimp, peeled and deveined, at the end of Step 2. Stir fry 2 minutes or just until shrimp turn pink. Continue as directed.

Images and Recipe Credit: McCormick

Asian Slaw Recipe

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Asian Slaw

My husband and daughters know that anytime they have a particular food request, all they have to do is ask.  With our daughters, the requests are generally dessert-related..

  • Hmmm… when’s the last time we had chocolate chip cookies?
  • You know what sounds good? Brownies!
  • I could sure go for some peanut butter fudge about now…

Or, they take the approach my youngest, Stephany, did a few weeks ago, “How would you like to make a chocolate cake this week?”  Direct. Specific.  It was delicious.

My husband is in an Asian sort of mind lately.  I’m making Asian Guacamole tonight, at his request, and we had Asian Slaw for our Super Bowl party last night. I served it with breaded & fried Bang Bang Shrimp (Click the link for the recipe – it’s outstanding, and really easy to make.  You can find the ingredients in the Asian section of your supermarket.)  I also had Crab Rangoon with sweet & sour sauce, cupcakes with Green Bay Packers icing, Rooster Eggs (Again click. Again delicious. Again easy.) and a chicken, rice, and shrimp concoction that my Wok had in mind.

The food was even better than the game.  Below is the recipe I used for Asian Slaw.  I simply built upon the great recipe for Asian Slaw from McCormick’s.

Here’s McCormick’s Crunchy Asian Slaw Recipe. I’ll tell you what I added below.

2 tablespoons canola oil
2 tablespoons orange juice
2 tablespoons rice vinegar
1 tablespoon brown sugar
1 1/2 teaspoons McCormick® Ginger, Ground
1/4 teaspoon salt
6 cups thinly sliced Napa cabbage
1 small red bell pepper, cut into thin 2-inch strips (1 cup)
3 ounces snow pea pods, cut into thin strips (1 cup)
1 unpeeled firm ripe pear, cut into 1/2-inch cubes
1 teaspoon McCormick® Sesame Seed, toasted

DIRECTIONS

  1. Mix oil, orange juice, vinegar, sugar, ginger and salt in small bowl until well blended.
  2. Mix Napa cabbage, bell pepper, snow peas and pear in large bowl. Add dressing; toss to coat well. Cover.
  3. Refrigerate 1 hour or until ready to serve. Sprinkle with sesame seed before serving.

My Alterations:

First let me make it perfectly clear, the recipe above (as is) is beyond spectacular.  Feel free to make it just like it is without my additions.  I simply wanted to get a little jiggy.

I doubled the sauce (orange juice, vinegar, sugar, ginger, oil, and salt) and added the following in addition to the vegetables and fruit called for above:

  • 1 green pepper, chopped
  • 1 bok choy, thinly sliced
  • 1 small can La Choy bean sprouts, drained
  • 1/2 head of  green cabbage, shredded

I left off the sesame seeds simply because my store AND my pantry were out!  Otherwise, they would have been an outstanding addition.

My version of the recipe makes a lot – I had a lot of people to serve, plus I wanted leftovers.  Slaw – the next day – is always a wonderful thing.

By the way, if someone in your family ever comes up with a recipe suggestion, one of the best places to check for recipes (besides the food blog you’re on of course!) is McCormick’s Website.  Who else to know ALL about great, flavorful cooking than seasoning experts?!!