A Place at the Table: New American Recipes from the Nation’s Top Foreign-Born Chefs
Recipe & Cookbook Review
By Sue Lau | Palatable Pastime
Disclosure: The A Place at the Table: New American Recipes from the Nation’s Top Foreign-Born Chefs cookbook was provided for review by the publisher at no cost to me. The opinions expressed are my own.
A Place at the Table is a collection of more than 70 recipes, all by prominent immigrant chefs.
Recipe concepts span all seasons for use in the kitchen year-round and include selections from all types of food courses.
There were a number of recipes that interested me right off the bat but I settled on three that I would be preparing.
The first would be Shrimp and Sausage Stir-Fry by Simone Tong, who is originally from Chengdu China. After immigrating to the USA and studying culinary arts here, she went on to work in the kitchen of Wylie DuFresne.
I chose the recipe because while the range of gourmet recipes in this cookbook can be all across the board in terms of ingredients and involvement in recipe prep, this recipe showed the true simplicity of how to make a delicious recipe with very little time and just a few ingredients. This is the recipe I will be showing you today.
Later I will find time to post a selection by Marcus Samuelsson for Swedish Meatballs, including two associated recipes he references in that recipe (since all three recipes are also presented together in his volume called Marcus Off-Duty). Besides the recipe for Helga’s meatballs, which are top notch, I will show you recipes for his cucumber pickles and his Carrot-Apple mashed potatoes.
Also in January, I will be sharing with you a recipe by Johnny Lee for Crispy Soy Chicken, which utilizes a whole chicken (head on) and a technique for drying the chicken for crispier skin and dipping the chicken head first into a pot of braising liquid. I am sure you will love reading about that one and hopefully get a chance to try it yourself.
Shrimp and Sausage Stir-Fry
A did take a couple of liberties with the recipe, increasing the amount of shrimp and leaving those whole, as it appeared in the photo in the book. The original recipe called for one quarter pound of shrimp, cut into chunks.
Shrimp and Sausage Stir-Fry
- 10 fluid ounces cold water
- 2-1/2 teaspoons salt
- 8 ounces Chinese sausages lap xuong
- 8 ounces large peeled raw shrimp deveined
- 1 tablespoon wok oil
- 1 teaspoon minced garlic
- 1 tablespoon Shaoxing wine
- 4 ounces shiishito peppers stems removed, cut into chunks
- Soak shrimp in salt water for ten minutes, then drain.
- Heat oil in a skillet and add the sausages, and lightly brown.
- Stir in the shrimp, cooking one minute, then add the garlic and rice wine. stirring up any browned bits.
- Add the peppers last, cooking until they are crisp-tender and shrimp fully cooked.
- Season to taste with salt.
- Serve with steamed rice.
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