The Joy Of Cooking in Wendy's Kitchen

  Ingredients 1 tablespoon oil or butter 3 cloves garlic, minced 1/2 cup chopped onion 1/2 cup chopped celery 8 ounces shiitake or baby bella mushrooms, quartered 2 bay leaves 1/2 teaspoon  hopped basil leaves 1/4 teaspoon ground coriander 1/2 teaspoon onion powder 1/2 teaspoon black pepper 1 tablespoon all-purpose flour 3 cups broth or Japanese dashi / water 1/4-1/2 teaspoon salt, depending on the saltiness of your broth 1 1/2 cup cubed potatoes, small cubed 1 teaspoon Worchester sauce 3/4 cup heavy / whipping cream green onion (for garnish) Instructions Heat the oil or butter over high-medium heat in a large saucepan. Add the garlic, onion and celery and a pinch of salt. Cook it untill the onion starts to turn golden about 6-9 minutes.  Add in the mushrooms and another pinch of salt. Cok it untill the mushrooms start to sear on some edges.  Add in the bay leaves,basil leaves, ground coriander, onion powder, black pepper and the flour. Mix in for a few seconds....

  Ingredients 1 1/2 tablespoon unsalted butter 1 tablespoon yellow onion 2 garlic cloves 1 crushed tomato with juice  1 cup chicken stock or Japanese Dashi 1 cup chopped fresh basil (plus more to serve) 1/2 tablespoon sugar 1 teaspoon black pepper 1/2 cup heavy whipping cream 1/2 cup parmesan cheese, freshly grated,(plus more to serve) Instructions Heat a saucepan over medium heat. Add butter, then add chopped onions.  Saute it for 10-12 minutes, stirring it occasionally untill softened and golden. Add minced garlic and saute it for 1 minute untill fragrant,  Add crushed tomatoes with their juice, chicken stock, chopped basil, sugar and black pepper.  Stir together and bring it to a boil. Reduce heat and partially cover it with lid for 10 minutes.  You can leave your soup with a chunky consistency, but if you like a blended/creamy soup, use an immersion blender to blend the soup to your desired consistency.  Return the blended soup to the pot over medi...

  Ingredients For the Chicken and marinade  1/2 pound chicken breast or fillet, sliced pinch of salt pnch of white pepper 1 tablespoon rice wine 1/2 egg white  For The Sauce 2 tablespoons light soy sauce 1 tablespoon dark soy sauce 1 tablespoon oyster sauce 1 tablespoon hoisin sauce 1 tablespoon water pinch of white pepper For The Stir-Fried Lo-Mein 1 package (16oz) lo-mein noodles Alternatively, you can use egg noodles. 1 tablespoon oil (for frying) 1/2 medium onion, sliced 4 shittake mushrrooms, thinly sliced 12 pieces prawns, shelled & deveined 1/2 cabbage 1/2 medium carrot, julienned 1/2 cup sweet peas 1/2 medium red bell pepper, thinly sliced 2 stalks scallions Chicken Lo-mein Instructions Marinate the chicken: In a mixing bowl, add the sliced chicken breast or fillet. Season it with salt, white pepper, rice wine, egg white and a slurry made with cornstarch and water.  Mix well and mariate it for 15 minutes. Making the Sauce In a mixing bowl, whisk together ...

  Ingredients 1/2 cabbage 1/2 broccoli head 1/2 carrot 2 garlic cloves (pressed or minced) 1 tablespoon olive oil (for stir-frying) 1 teaspoon sesame oil (for flavoring) salt to taste black pepper to taste Instructions Heat water in a large pot about 2/3 of the way. Add a few drops of oil to the water. It will help the vegetables to maintain its bright colours. Rinse the cabbae and cut it into 1-inch pieces. Peel the carrots and cut it into 1-inch pieces on the diagonal. Rinse the broccoli and cut it intp bite-sized florets. Set them aside. Once the water boils, place all the vegetables into the pot. Stir it and turn the heat up. Bring the water to a boil. Blanch the vegetables for 3 minutes.  Transfer the blanched vegetables to a colander and drain it.  Meanwhile, heat a large wok or skillet with 1 tablespoon of olive oil over medium-high heat. Add minced garlic to the heated oil and saute it for 20 seconds to release the aroma.  Add the vegetables and fry it consta...