culinary experiments and explorations

Yesterday for the Superbowl, I wanted something out of the ordinary... so I went back to my old favorite, homemade Chinese. I considered homemade dumplings for a while, but in the end passed on that to make something old, and something new.

( Something old: Kung Pao Chicken )

( ... and something new: Szechuan Braised Meatballs )

Both were extremely tasty, and went perfectly with the white rice I had steamed up earlier.

Kung pao chicken is an old favorite of mine, something I grew to love back when I lived in California and couldn't find a satisfactory take-out version of on the East Coast -- which was, among other things, what prompted me to start experimenting with cooking my own Chinese food. Too often in the East, what seems to pass for "kung pao chicken" is just diced chicken with peanuts drenched in hot oil -- yuck! My recipe has a great deal more going for it, though it's still spicy enough to raise sweat on your brow.

Szechuan braised meatballs was a new recipe for me, and I didn't quite have an image in mind when I began making it. Regardless, it turned out delicious -- the five-spice powder and Szechuan sauce combined with the beef broth to make a tasty, well-spiced side dish. The only complaint I have about it was that it seems like there aren't enough meatballs! Next time I might up the amount of ground beef to 1.5 lbs., because the broth (and my skillet) are definitely enough to contain another 6 - 8 meatballs.

It took a little doing, and some advice from online friends (thanks sumobabe!), but I finally managed to make a reasonable (and quite tasty!) batch of peanut brittle. Third time's a charm, right? Peanut brittle is challenging to make if you don't know just what signs to watch for when preparing the ingredients, as evidenced by my two failed attempts, but once you know the trick it's pretty straightforward.

( Peanut Brittle )

I chose to add cinnamon to my attempt, being a huge fan of cinnamon, but you can experiment with other spices as well. Additionally, though peanuts are traditional, many types of nuts will work well in a brittle.

Pictures to come soon -- my camera's battery ran out of juice and is recharging.