Category Archives: Asian Flavors

Kale Salad with Miso-Roasted Winter Squash

After nearly a year of daily posts, usually dashed off in the moments before midnight, I took a day off yesterday.  It was for a good reason, one that many of you will remember or understand: after a few sleepless nights in a row, I fell asleep snuggling my one-year-old at 7 p.m.  A rare indulgence.  Delicious.

And so today I really should be giving you some menu suggestions for the week, which I skipped over yesterday, but I can’t focus on that right now (see below).  Because Allison told me to make this salad tonight, and it was so good that I have to tell you.  Right now.  Even though it’s hours past my new 7:00 bedtime. Continue reading

Savory Oatmeal with Curry, Greens, and Caramelized Onions

Welcome to Emmy Cooks!  You can see some of my favorite recent recipes by clicking the “My Favorite Recipes” category on the sidebar (here are July, August, and September).  If you like what you see here, you can sign up on the sidebar to receive a daily recipe by email, add the RSS feed to your own reader, or follow Emmy Cooks on Facebook, Twitter, or Pinterest.

Seasoned readers of this blog will probably not be surprised to learn that most of my photographs are taken standing on one leg while I use the other to block my children out of the frame.  This dish was so irresistibly good, however, that I failed entirely.The baby (should I start calling her something else now that she boxes me out to dig into a dish of curried oats and caramelized onions?) could not keep her (meaning my) spoon out of the bowl.  And I can’t say I blamed her at all. Continue reading

Mirin-Glazed Tofu and Tomatoes

The mise en place, to me, is a creature that exists in fantasy only.  Here’s how dinner happens in real life: I cook and chop at the same time.  It’s revolutionary, I know, but I suspect that many (most?) home cooks join me in rising up against French tradition in this regard.  First we chop the onions, and then once they’re in the pan we chop the next thing.  I’m not alone here, right?

But here’s the thing about on-the-fly prep when you’re making what’s essentially a stir-fry: you have to work fast.  So be prepared to let your knife fly—or get all Martha and chop your ingredients in advance. Continue reading

Baked Fish with Thai Basil and Peppers

Today I put my money where my mouth is and bought a thirty-pound watermelon.  Yes, you read that right.  Thirty.  Pounds.  Thirty pounds!

Does this ever happen to you?  One minute I was innocently stopping by the store to pick up a piece of fish, and the next minute I was staggering to my car carrying a small child and a melon that weighed more than herTruth be told, I hadn’t even thought of buying a watermelon today.  The only reason I bought it was that it was sitting beside a much smaller but more expensive “petite” watermelon, making this organic behemoth an irresistible deal at $8.50.  Those marketing geniuses at my co-op know me so well.

And now I have thirty pounds of watermelon to dispatch.  Ideas?

Of course I started off by stuffing everyone with sweet slices and encouraging the children to organize a backyard seed-spitting contest.  And then I made a double batch of that outstanding Chilled Watermelon Soup with Thai Flavors–have you tried it yet?  And that, of course, meant Thai flavors for the fish I’d gone to the co-op to get in the first place.  (You thought I’d forgotten the point of this post, didn’t you?)
Every time I make this, J says it’s his favorite dish.  (I think he says that about other things too, though–isn’t that sweet?)  My favorite dish would probably be something involving chocolate, or maybe these baked eggs, but I agree that this dish is quite good.  And if fish isn’t your thing, you could certainly toss the pepper mixture with cubes of fried tofu and serve it over rice instead. Continue reading

Bok Choy Slaw with Radishes

Emmy Cooks is Foodista’s Food Blog of the Day today!  What a nice compliment.  If you’ve made your way here from there, welcome.  We’re glad to have you.  Grab a fork and come dig in!

I’ve had a bok choy and radish slaw rattling around in my brain ever since I saw this recipe on another beautiful Northwest blog (did you check out yesterday’s?), The Plum Palate.  I had in mind a radish slaw that gave me the first hope that I could ever love radishes, and I envisioned the pungent flavors of raw bok choy and spicy radishes tamed with a bit of sweetness and the acid bite of vinegar.  Do you do that too, imagine how things should taste and then tweak until you get them there?  I was happy with how this turned out, and even happier after the flavors had the chance to blend for an hour or so. Continue reading

Spicy Cilantro Slaw with Cabbage and Carrots

Tonight we went to a friend’s birthday party.  A keg of good beer, a smoky grill, a swing in the pear tree, little girls running everywhere.  After dark, there were birthday candles and fireworks.  This is the salad to bring to a party like that. Continue reading

Chilled Watermelon Soup with Thai Flavors

One of the nice things about writing a food blog, it turns out, is that you meet other people who like food. And in this networked world, you soon meet their friends, and friends-of-friends, and so it goes until you find yourself, as I often do, surrounded by people who love food, eating good food, talking about food.  Sometimes those people even cook for you. Continue reading