Category: Cooking

《A Glimpse of the Future Food》__ David Wong (64)

A Glimpse of the Future Fooddwong1

Assorted dinner rolls with compound butter
Roasted garlic
Roasted pepper
Sweet potatoCanapé of cream cheese + smoked salmon
Lobster bisque W avocado and figs balsamic glaze
Tomato chorizo salad –
Roasted beef + risotto + spring asparagus
Dessert – mystery dessert

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David’s Private Dining (March 2016)

David's Private Dining

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《花旗參煲雞》陳柏齡(71)

soup從來愛食「粗嘢」。鲍參翅肚這四種貴價海產,我欣賞鮑魚。海參,魚翅,魚肚對我無大吸引力。就算是「天九翅」,吃來也不外如是。當股票市場狂飆時,人們愛用魚翅撈飯。在我看來,這些東西不及一碟咖喱牛肉飯,一碗上湯雲呑麵, 一客上海排骨菜飯,一碟肉絲炒麵來得實惠好味度。

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《Cookies for Halloween》__ David Wong (64)

cookies2 cookies3 cookies4
There are no bad recipes but just bad cooks – Aristotle.
Click here to read the article.

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A Little Journey on Cooking __ David Wong (64)

A little journey on cooking: pasta with baby clam sauce.Pasta_9

Many people have claimed cooking is difficult. They have a lot of questions, a lot of doubts and a lot of insecurity about the method, timing, and the procedure combinations. Let us go for a little tour of what we need to do to create something that is nutritious and easy.

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Roast Beef __David Wong

Everything you want to know but afraid to ask.   Choice of beef: which?
Read this, Roast Beef.

Kobe beef

Kobe beef

Prime rib
Prime rib
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Father’s Day at the grill__David Wong

father's day5  father's day7
I dedicate this little tidbit about steak to all the fathers for this Father’s Day.

Click here to learn how.

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Back to school (5)__David Wong

back to school5_1Tomato sauce + green peppers + Cheyenne pepper = Creole sauce

Tomato sauce + sautéed onion, garlic, + herb de provence + capers + olives
= sauce de provence

The mother sauces had been covered in this miniseries.

Click the image to read the last part of this series.

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Back to school (4)__David Wong

Eggs Benedict with Hollandaise sauce!

Eggs Benedict with Hollandaise sauce!

Clarified butter + egg yolks + lemon juice = Hollandaise

 

 

(Click the image to learn how to make it.)

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Back to school (3) __David Wong

So, butter + flour + cream = Béchamelback to school3_4

Clarified butter + flour + stock = Veloute

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