Modern Classics Book 1


Thanks, Gaye, for this week’s pick. It was easy. It was quick. It was delicious!

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What we have here is pork {Donna suggested pork neck but I went with boneless pork backbone} which is marinated in hoisin sauce, soy sauce, honey, Mirin, and 5-spice overnight and then baked for 40 minutes. SOOOO good. I served it with some Hokkien noodles which we made last month. I wish I had made more. Oh, wait, there’s pork in the chill-chest and plenty of spices left….This is a definite keeper.

The recipe is on page 116 of Donna’s modern classics

Check with Gaye, Kayte, Sarah, and Chaya for this week’s Wednesday with Donna Hay pick.

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I see recipes for pad thai everywhere. I have been wanting to try it but kept putting it off. So when it was my turn to pick a recipe for Wednesdays with Donna Hay it seemed like an omen when I found her recipe for it. No more putting it off.

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All you need is some chicken, rice noodles, shrimp sauce, fish sauce, and bean sprouts, basically. Tossed with some brown sugar and lime juice. Garnished with chives and chopped peanuts. Less than 30 minutes from chopping to plate.

As you know, because I have said it ad nauseam, it is hard to find some ingredients here in Podunk. Like Shrimp Paste. even in our small Asian grocery. So I had to leave it out. But since I just made 1/2 of a serving and all it needed was 1/2 tsp maybe it didn’t make THAT much difference. Anyway. It was okay. I subbed crushed red pepper for the chillies {no likee} but that was the only change I made. I think I really needed to brown my chicken a little more. And I will find some Shrimp Paste.

The recipe is on page 133 of Donna’s modern classics: book 1

Check with Gaye, Sarah, and Chaya for their pad thai.
NB: BTW those chopsticks. My Dad brought them back from Korea in 1953.

Simple Quick. Healthy. Those three words describe this week’s dish from Donna Hay. My pick by the way.

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    red chillies
    onions
    garlic
    green beans
    bell pepper
    zucchini
    broccoli
    snow peas {I subbed in asparagus}

Chop them all up. Stir fry in a little oil. Throw in some soy sauce and sugar. Garnish with basil and cashews. And I added some five spice And it’s done. Like I said – quick, simple, healthy. And tasty!

The recipe is on page 70 of Donna’s Modern Classics: Book 1

Check with Gaye of Laws of the Kitchen, Chaya of Bizzy Bakes, and Sara of Simply Cooked for their stir-fry.

After making this soup I knew I had had it before. And sure enough, we, WWDH members, made it February 2013. The note to myself is that I didn’t care for it much. So this time I made it a little different. Still, while tasty, not my fave.

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Onions cooked slow for sweetness. Beef stock, thyme. The recipe called for Brandy but I didn’t have any. I left out the mustard. I think that is why I didn’t care for it last time. But maybe it was the Brandy. I had a little piece of toasted bread with Asiago. Those went well together.

This was Sarah’s Pick this week. And check with Gaye for her soup.

The recipe is in Donna’s modern classics: Book 1 on page 27

There are always some foods that you remember eating for ever. Meatloaf! Tuna Casserole! {Child of the 60s.} Spaghetti! And when I got married I could make three things – meatloaf. tuna casserole, and spaghetti. My Mom’s recipe. And I didn’t do any of them very well. I am surprised The Man and I are still married – especially if the way to a man’s heart is through his stomach. I switched recipes many times for spaghetti. I am always looking for a ‘better’ recipe. I finally found one we really like and then along comes Donna.

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I seldom make meatballs but that just changed. Donna’s mix of beef and pork with Parmesan and breadcrumbs results in a perfect meatball that holds together nicely and tastes great. Definitely making these again. And the sauce is super simple, too. Canned tomatoes, onion, garlic, basil, beef stock, red wine. Super simple.

Check with

for their ‘sketti this week. And it was my choice so I hoped they liked it.

The recipe is from Modern Classics: Book 1 page 134.

I found her recipe for just the meatballs HERE.

This week it was my turn again to pick the recipe for the Wednesday with Donna Hay gals. I really wanted to do something different. Something I would never make under ordinary circumstances. Cooking with the other three ladies – Gaye, Chaya, and Sarah – I try to not to pick the ordinary. So this time I went with:

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Anchovies have never been an item on any of my menus – or Pizzas – so this recipe of Donna Hay really caught my attention. Even if you don’t care much for the salty little fishies you really need to try out this tart. The onions, black olives, and Parm cheese really blend together well and the little fishies add another layer of flavor that adds saltiness but not fishy-ness. The onions are slightly caramelized, mixed with brown sugar and Balsamic vinegar and then piled on some puff pastry and topped with the olives, thyme, and anchovies. The Parm cheese forms a nice foundation.

I have to tell you – these were GOOD!!! Lots and lots of flavor. No changes to be made. Except—I think next time I would use shredded Parm rather than grated.

Go visit with

    Chaya,
    Sarah, and
    Gaye and see if they liked my pick this week.

    You can find the recipe on Donna’s website. And on page 170 of Modern Classics: Book 1

    AND…if you would like cook/bake along with us we are using the recipes from Donna’s website and from this cookbook. No pressure. We just cook and bake and blog.

This week’s pick, from Kayte, is a mixed mushroom risotto. I love risotto and always look forward to making different ones so when Kayte chose this one I jumped in enthusiastically.

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What we have is a lovely seasoned risotto with dried porcini mushrooms as well as a mix of fresh. I used Portobello and white button and then threw in some dried mixed that I had on hand. What’s not to love about this one. A little red wine, a little garlic, some leeks. Yes indeed. LOVED it!!

The recipe is on page 138 of Donna’s modern classics: book 1. Check with

Two weeks ago the group made Veggie Laksa. I really wanted to make it but here in Podunk Laksa paste was not to be found. Lucky for me I travelled south to visit my Babies and just happened to visit a HUGE Asian market – Vinh Phat. It carries everything. And I do mean EVERYTHING anyone would ever need for Asian cooking. I have to admit I didn’t recognize a lot of the products but I found the two I really needed – Laksa Paste and Miso.

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I had never had Laksa before. It is a wonderful seasoned paste. Full of flavor and a little spicy. Why haven’t I had that before? The Veggie Laksa, which was Sarah’s choice last week, included sweet potatoes, bok choy, garlic, and snow peas in a rich coconut milk and Laksa broth. Donna said to serve it over Vermicelli noodles. I had also found some of the noodles made from Mung Beans. Altogethr I think I liked it. Next time I would cut the sweet potatoes and boy choy in smaller pieces. The recipe is on Donna’s Website.

Sarah made the Laksa as did Gaye so check out their posts.

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