Patio Gazebo Design Ideas

♪♪ >> bonjour mes amis, welcome to gourmet cooking. let's try a little chinese footed for a change of pace. we're going to do some beiet depoisson is fried nuggets of fish. so we'll have fish with batter

and various vegetables. and along with that we're going to do a spicy cabbage salad with a very interesting dressing and a dessert which is unusual in chinese cooking but we have a cake of walnuts and it's a steamed cake. that's very interesting too.

so those are the three things we'll do today and for those interested the recipes are on pages 144 and 145 of gourmet cooking. volume 5. all right. let's start with our salad. it's going to require a

dressing. let me bring all ingredients up front here. we have a small cabbage head and we're going to cut that up but in the meantime we want to mix together a number of things. we want four tablespoons of soy sauce, we want four tablespoons

of white vinegar, we have two tablespoons of cooking oil or peanut oil really, and we have one tablespoon ofsisame oil. along with a little bit of sugar and a dash of pepper flakes. not too much because it makes it very hot so we will put this aside because we no longer need

it. this needs to go ton the heat and brought to the boil and that will become our salad dressing. this salad is made the day before and is marinated overnight for 24 hours. so let's take a mixing bowl now and we'll start the cabbage and

cutting it in half we'll cut out some of that root. and then we want to cut this in cubes. now it's not going to stay in cubes but at least it starts out that way. so cutting through twice in that direction i'm going to cut

through about one inch cubes benefit yeah >> and this goes into our salad bowl. and that's -- this of course will marinate for 12 hours. so there we have the upper half of the cabbage, cutting it in on sit directions as you can see

the cubes break up but it's a uniform size piece of cabbage. going to put that aside for a moment because i think our salad dressing has not yet come to heat. make sure that, we'll turn it up higher, as soon as it does we'll get that into the salad and into

the refrigerator. we're also going to have a cake tonight and it will be very interesting. i'm going to start by first taking three egg whites, we need those whipped. so while we do the other chores, we'll see if we can't get that

whipped together. this is going to require better business bureau first the egg yolks that came from those -- with the egg white, we need those. we need three fourth cup of sugar, two tablespoons of cooking oil or peanut oil.

we want to blend those together and let the sugar melt in the egg yolk and the oil. once that has come together, we need to add two other ingredients. that's going to be one and a half cups of flour, we will add some now.

and four tablespoons of water. so we will add that to our mixture. let's add the rest of the flour. and the rest of the water. and blend those together. now, the egg whites when they are nice and firm will be folded in to this mixture.

mix this well. let's check our egg whites. they're fairly well done. they can possibly whip a little longer but for sake of time we'll proceed here. so taking a spatula now, we'll add the egg whites to our mixture, blending that well with

the egg flour base. and add the final ingredient which will be a half cup of chopped walnuts. so blending all this together we will then pour that into an 8-inch cake pan and put this into a steamer. now, i have a traditional

oriental steamer, you can make one with a roaster and a rac and several glasses. there's water underneath this, it is boiling and now we will steam this. for one hour. one hour. now, let's go to our fish let's

see if the oil will be hot enough. we have to deep fry. we have some very handsome pieces of fish here and this happens to be amber jack. let's stop a moment, go to our salad dressing which has come to the boil.

let's pour that over our cabbage. this goes into the refrigerator. for a 24 hour rest. let's put this into the refrigerator, come back to our now, we will retrieve the one i made yesterday for today's show. so having this nice piece of

amber jack i want to cut this into about one inch cubes. so by cutting that piece here, into three you can see i can get about one inch cubes. so i have those. we'll add that to what i have, remove some of the garnish. we need to make a batter which

to fry this. let's put the fish aside for moment. taking another bowl. we want to blend together some oil, some corn starch, and some flour with some water. this will give us a batter with which to fry our fish.

the first step is deep fry the fish in a batter. excuse me. that was baking powder. not corn starch. that was baking prouder -- powder that we addedful. moveing a few items out of the way.

we want now to place the fish into the batter. and start some deep frying so that we can have the rest of this ready to go at the end of the show. putting that aside let's take the fish, coat it in the batter. and hopefully our oil is hot.

it is very hot. just what we wanted. we need to drop in here our fish is going to fry very quickly, not only because of the hot oil, but nature of fish is to cook quickly. turning the heat down, it's a little bit high.

let's see. maybe one or two more pieces. we will give that a minute or so in the oil. to fry. we will take that out and drain let those fry. for about two minutes probably until that gets nice an crispy.

now, we need several other we have some beautiful snow peas which we have already cleaned those. we have water chestnuts, and we have some mushrooms which aren't they beautiful, nice large ones. we want to slice these mushrooms and we have a pound of

mushrooms. our mushrooms are ready and we're going to need a little bit of sauce in the skillet when we -- in the -- not the skillet but the wok. our fish has fried here, want to take that out, drain it, put it aside.

we're going to give this oil a minute or so to come back up to we will add the rest of the in the meantime let's go back to our sauce we're going to need for the stir fry. chicken stock half cup, four tablespoons of corn starch, that's going to give us our

final sauce on the stir fry, then we will add our fish back in. there we are, we have the four primary ingredients. let's see if we can't get the rest of this fish cooking the oil come back to heat fairly quickly so we can put these

pieces of fish in. that was. one of our fish from the -- on the gulf coast here that we like so much. this of course could be done with snapper, grouper, any number of fish and probably one that our indigo that are

indigenous to your area. main thing is it should be a nice firm white flesh fish to give you a good solid piece of fish when cooked. froze get ready for our stir friday. the temperature cropped a bit but it -- dropped a little bit

but it can come back in a meantime we have a wok, i'm going to exchanging the two burners so that we can have the wok up front, it's been heating, it should be hot. and i'm going to add two tablespoons of oil into the wok. and then we're going to start

our stir fry. first of all, we're going to take -- let's turn our fish again. so that it will cook on both sides. it will take a little longer because it dropped the temperature on the second batch.

but still, it will be most delightful. not quite as crunchy as that first batch. but then it goes back into our dish. and turning that over. now, here we are, we have our wok, we have oil, so let's now

add our mushrooms and give those a minute or so tossing those. and our other ingredients, of course as i said, these lovely snow pea, they're nice, crispy and crunchy as well ads water chestnut. i have these already sliced, another crunchy texture, they're

remarkable vegetables. let's turn some mushrooms giving them a fraction longer. in the meantime we can transfer our fish which is not quite as crispy but it is cooked because it takes only two minutes in hot oil for a piece of fish that size to cook through.

so we will put our fish there, turn off the heat on that oilful come back to our mushrooms now. you can see they're exuding some of their lovely juices, now we can add our green beans, toss those, and we'll add the water chestnuts. we have our vegetables all ready

to go here. we just need them nice or hot then add our thickening. let's look at our cake. the cake take as full hour but i'm going to open a lid and let's see what's happening. the steam is rising, that's beginning to rise a little bit

and it are start forming a nice, soft cake. we already have one done. and we're going to bring that forward in a moment. to our serve. now we can add the corn starch with the chicken broth and cook that together, that should give

us a nice broth or a sauce. that will coat the vegetables as it thickens. it's at this point that we can add the fish back in. let's get a serving platter and bring that forward so it will be available. indwelt need to retrieve our

salad very shortly. the pan is small for all of this, so we probably will just put some of the fish, i think it will hold it all. we only want to toss this now and let the sauce blend with the pieces of fish and the vegetables, distribute with the

vegetables and fish distribute around among themselves. let's give this a moment to get this hot. and i think that's about all the time we need on that. let's take that now to a serving platter and simply lay out our fish with the water chestnut,

mushrooms, and the snow peas. it is very delicious and very colorful, and i think you will enjoy that. now, as usual we have to go over that some steamed rice so let's serve the rice. and we did this beforehand simply because limitation of

time. the limitation of time on the show. and really boiling rice is not very exciting. but we have the rice to accompany our fish and the vegetables all right. we'll put this rice aside.

serve that with fish. let's go to the refrigerator and retrieve the salad that i made yesterday. and let it marinate for 24 hours. those wonderful flavors, especially the sesame seed oil has flavored the cabbage and

given it a little bit of color. so let's put our cabbage on to a serving dish with its dressing and let's garnish this with some radish fans. these were radishes that i cut in very thin slices and marinated in salt and sugar. and you can see they become very

pliable and they are very delicious to eat this way. so that gives a little color to our salad. and we will now take our cake, we don't have the hour as i said before. so i had to do one earlier. we did that and we unmolded it

and placed it on the cake plate. to let it -- let me turn it around so you can see it. there it is. it's not very colorful but that's steaming. and that is the cake and it has walnuts. so we're going to cut the cake

and simply cut it like so. straight through, then turning it we're going to cut on a diagonal. so give us diamond shaped pieces of steamed cake with the walnut there is our cake, as you can see, i'm going to turn a couple of pieces sideways.

you can see how the cake cooked and it is quite delicious. you could very well put a little bit of honey on top of that. or some more chopped walnuts with a little bit of honey to give it a little topping or a color that would be very attractive and very appropriate.

so there we have our oriental meal for the day, our fish, a little nuggets of fish, fried, then tossed in a stir fry of vegetables of the snow peas mushrooms, and the water our salad of cabbage with its very unique and unusual dressing, our cake, you saw that

, and always some rice to go with our main course. so we're going to bring this into the dining room, set it up and we'll like to see you there as soon as we show you the recipes. >> our chinese meal is before us, it's so delicious and

fragrant, it's gist fantastic. we have -- it's just fantastic. our fish was breaded and fried, battered and fried, that is, and then tossed with vegetables in a stir fry. and vegetables, just delicious. along with that, we have a little rice to go with it but we

also have our salad, our cabbage that marinated for 24 hours in a very unique and interesting sauce, especially if you like the flavor of sesame seed oil. as our finish we have our dessert, our walnut cake steamed, very interesting, very flairful and unusual way but or

oriental way of cooking pastry or cakes so let's have a little white wine to round out the flavors on the meal. we're going to enjoy it, we hope you will try it at home and enjoy it also. a bientot!