January, 2010 | Cookbookmaniac

Pho Bo – Vietnamese Beef Noodle Soup

Asian Recipes By Amy @ cookbookmaniac

There is a grace that permeates through every nook and cranny of my home when this pot is brewing in the kitchen. It is the thing that gives my body a sense of safety and nurture. It is the meal that I call home, and whenever I catch a whiff of the precious spices simmering along with the marrow bones, my neck instantly arches up and my nose points up into the air. "Yes, a fresh pot is brewing". An engaged and knowing smile crosses my heart and I know I must give in to the temptation to what Vietnamese call Phở. There must be some magical formula that causes the hard-working people of Vietnam to participate in the ritual of eating this morning, noon and night. It is too good to save for one time of the day, and if your cravings dictate when you eat, you too may…

Scrambled Eggs with Smoked Salmon & Chives – Curtis Stone

Australian Recipes By Amy @ cookbookmaniac

In honour of Australia Day celebrations, here is a blog post about a wonderful Australian chef, Curtis Stone. Enjoy! Like many people who choose a voluptuous life in the food industry Curtis started his career studying for a degree in business. However, his hunger for food called louder than graphs and numbers, so, he packed his bags and jetted off to London. He made a name for himself in restaurants throughout Europe, Australia and England and his big break came when he was featured in the book London on a Plate. Curtis has appeared in many television programs. He appeared in two successful seasons of Surfing the Menu, along with fellow chef Ben O'Donoghue. He was also the host of the first series of My Restaurant Rules before being replaced by Ian "Dicko" Dickson. He has made several guest appearances on NBC's Today show and most recently appeared on Martha Strewart's show.…

Gyoza – Japanese Pan-fried Dumplings

Asian Recipes By Amy @ cookbookmaniac

Gyōza is a japanese dumpling with origins from China. They were introduced to Japan after WWII when the Japanese soldiers returned to their homeland from China. It is now a staple in every Japanese home kitchen and is commonly eaten as a side dish to ramen. Gyōza typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Gyōza should not be confused with wonton. Gyōza have a thicker, chewier skin and a flatter, crescent like shape, and are usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin, are sphere-shaped, and are usually served in broth. The most popular preparation method is the pan-fried style, in which the dumpling is first fried on one flat side, creating a crispy skin. Then, water is added and…