I was just saying in my last post, that a perk of blogging, is receiving goodies in the mail. I consider myself lucky to be able to share the things that I love, with all of you, during the free time from my full-time job. (would it be nice if someday, I could just blog and talk about gluten-free food as my gig? absolutely.) But for now, the cool perks are compensation enough.
When a package arrived the other day, with Laura B. Russell’s new book, The Gluten Free Asian Kitchen: Recipes for Noodles, Dumpling, Sauces and more, I was surprised at first. I didn’t even know it was coming. Actually, I didn’t even know it was coming out, or who Laura was.
But thanks to the crazy-cool world of technology, we are now linked up on Twitter, and have been tweeting back and forth all last week. (this, by the way, makes me giddy — like I’m THE only person out in the cyber world linking up to these famous folks) She also has a Notes from a Gluten-Free Kitchen page on Facebook, so you can all follow along there too.
This is going to be one of my go-to cookbooks, I can just feel it. I’m still a recipe girl, although I like to experiment and convert family favorites, I find myself more comfortable with directions right in front of me. And a picture too? Even better.
Kung Pao Chicken seemed like a no-brainer. Flavors we love, with a kick of heat, right up our alley. I knew Mark would like it too — and I was right, it was his favorite of the recipes I tried. Do YOU want the recipe? Thanks to this Denver Post article, you can have it. (see why I love Denver so much?)
When some of my favorite friends came over for a girls’ night, I served it up to them too. This was their top pick as well — and there have been requests to make it again. The fresh ginger gives it such a bright, authentic flavor, with enough garlic to make your mouth happy.
Up next was the Stir-Fried Beef with Basil. The recipe said if you could find Thai basil, that you should use it. Guess what just so happens to be growing on my balcony? Sweet, lemon, and Thai basil. Score! If you haven’t tried Thai basil yet, you really should — it has this licorice-like flavor, with a hint of sweetness. Unique flavor that truly boosted the other flavors in this dish.
No worries if you aren’t a beef fan, you can substitute ground pork, chicken or even lamb. Versatile. Just the way I like it.
And the labor of love — pot stickers. I’m not exactly proud of how these turned out. And the pictures I had were in horrible lighting, so I contemplated not even posting them. (you’ve heard me say it before, someday I’ll have a “big girl” camera — and that someday is coming up, we are buying a DSLR camera after the wedding!)
But then I thought about it, and realized, I need to share the not-so-successful attempts with you too. I made these for the girls, and they actually loved the flavors. (even though they weren’t the prettiest things I have ever served them)
While I was whining about how they hadn’t turned out how I wanted, I took a look at the picture in the book… and figured out that I had actually closed those little dumplings wrong. That might have been part of my problem. *sigh*
Either way, these ladies loved ’em.
And I love these ladies. So in some crazy way, it all works out.
*note the Crispin Cider being served up — perfect pairing for these Asian recipes*
This book, with 100 flavor-filled recipes, is on the shelves now! Do yourself a favor and order a copy today.
You know what? I’m feeling pretty generous today. The wedding is in 16 days. My heart is full of joy. It’s Wednesday night, so — if you leave a comment below, I’ll enter you in a random drawing for a copy of Laura’s book.
Yep, just leave a comment below, telling me your favorite Asian dish or what you serve up for girls’ (or guys’) night and I’ll put your name in the hat for a free copy of The Gluten Free Asian Kitchen by Laura B. Russell.