Slow-Roasted Lamb Shoulder

To go with the fall theme, this stuff lamb shoulder is filled with thyme, rosemary, sage, mint, garlic, salt, pepper, almond and dry cranberries before being roasted for 2 and a half hour in 300℉. It is browned in a pan first before carrot, onion, celery and clove are added to the pan, a little water is added and the lid is put on. The meat falls apart under the fork and it has the sweetness of fall. Warms the soul.

Double Boiled Soup

One of the most delicate and easiest to make soup is double-boiled soup. The principle is simple--slowly cook soup in a well sealed container inside a slow steamer. The cooking time is long, 4-5 hours in very low heat but it is simple to do. The meat (stewing hen and ham here) is parboiled for 10 minutes before going in. The Monkey-Head Mushrooms 猴頭菰 are soaked for a day and a half. Everything goes into this glazed clay pot inside a steaming pot with ginger, scallion, shaoxing liquor and hot water. The resulting soup is clear with all the goodness contained in the the soup. Chinese use this method to make the most delicate and healthful tonics.

Old Standby

When it is cold and rain outside, I want some old standbys. Spaghetti with meat and tomato sauce is just such thing. Here it is made with chunky carrots, celery, onion, ground beef, tomatoes, oregano, thyme, garlic, beef stock, milk and parsley. Finish as always with parmaggiano reggiano.

Experimental Egg Plant

This is a bit of a kitchen-sink approach. Ginger, garlic, scallion, chili, sugar, salt, vinegar, Sichuan Pepper, Shaoxing rice liquor and sesame oil. Too much vinegar.

Pork Shoulder Chops

I haven't cook shoulder chops for a long time so I thought October is just the time to do so. I browned the chops then added sautéed onion, garlic, ginger, dry cranberries and some chicken stock. Took a good 20-some minutes to cook covered but the result is fantastic--sweet, tender and rich. Just what a early cold day needs.

Fall Special

Got some giant halibut cheeks from Granville Island and with the last of the year's chanterelles, it is a classy fall special. The cheeks are simply seared and then left in the over for about 10 minutes. The chanterelles are sautéed in olive oil and butter, a touch of chicken stock and some parsley.

Korea-ish Stew

Bought some yellow Korean bean paste (Doenjang) so I made a soup stew with it and Gochijang, ginger, scallions, tofu, wakame and dice balls. It is warming and tasting in a cold day, very encouraging to rice-eating.