Chinese mushrooms

Chinese mushrooms are sold dried in Chinese script packages. The Anglicising of the most common names below will explain what they are and help you ask for them phonetically.

Muk yi - dried wood ears, which need to be soaked then thoroughly washed to remove grit. They offer little taste but good crunch.

Suk yi - white sponge-like snow ears, which swell to twice their size after an hour's soak and are served stewed with a sugar syrup for dessert.

Dung gu - Chinese floral mushrooms, with flower patterns on their caps. They are chewy and densely woodsy in flavor.

Soak all dried mushrooms - whether Chinese or Italian (porcini) or French (ceps, which is the French word for porcini, morels and more) in warm water and make sure to line a sieve with paper towel and drain them through to catch any sand that may have been dried with them. Discard the paper but not the water which will have strong flavor.

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Maxim's Supermarket* - 31 Mar 2008

There's no shortage of Oriental and Asian markets in the area. But some of them offer a little extra. At Maxim's, it's the take-out food counter. It's packed with dishes some of which you need to be a little adventurous to try, like tripe, and various parts of the inner pig that look like Captain Davy Jones' face in 'Pirates of the Caribbean'. But there's also a wonderful stewed pork picnic cut that's been marinated and slow-cooked until it's almost purple which wouldn't upset the most conservative eater. And there are noodles and vegetable dishes, along with fried fish and chicken dishes that would frighten no-one. $4.25 buys you your choice of three dishes for a take-out meal in a box. read more...

Eden Center unscrambled - 22 Mar 2008

If you want a trip to Vietnam without leaving the area, head out to the Eden Center on Wilson Boulevard at Seven Corners, just before Route 50 and Route 7 intersect. You won't hear English spoken. The music blaring from the outdoor speakers comes from a local Vietnamese radio station. It's packed with Vietnamese tailors, jewelers, video stores, Chinese medicine practitioners and more. This is the list of food-related outlets, to eat at or to buy ingredients for your home-cooked Vietnamese feast. read more...

Mushrooms - fresh - 27 Nov 2007

If you are traveling to or through Pennsylvania, include Chester County in your tour. Kennett Square is the self-styled 'Mushroom Capital of the World'. read more...

Oriental cooking lessons - 27 Nov 2007

If you'd like to learn how to cook Oriental food, there are a number of options. read more...

Oriental & South East Asian markets - 26 Nov 2007

There is no shortage of Oriental and South East Asian supermarkets in the area. But some offer a little extra. read more...

Chinese sausages - 24 Nov 2007

Lap cheung - Chinese sausages - are worth having a packet of in the refrigerator. They are cured, not unlike a salami. So they will keep. read more...

Chinese mushrooms - 24 Nov 2007

Several varieties of Chinese mushrooms are sold dried in Chinese script packages. But which should you use for what? read more...

Wild Chesapeake Rockfish with Lemongrass Broth and Shiitake Mushrooms - 18 Nov 2007

You don't need to be a master chef to make this elegant dish from Rob Klink, chef of Oceanaire Seafood Room. The broth can be finished ahead of time, and with a final 10 minutes to saute the fish and mushrooms, it can star at any dinner party without driving the cook into a frenzy. read more...

Stir-fried Scallops and Shiitake Mushrooms with Gingered Grits and Smoked Bacon Vinaigrette - 17 Nov 2007

When John Wabeck was chef of Firefly before moving on to New Heights, this was one of his most popular main courses. The Smoked Bacon Vinaigrette, which can be used as a dressing for other things, like a young-spinach salad, may be made ahead. Once you have the ingredients assembled, it's a smooth process to produce the dish. read more...

Chinese noodles & curd - 17 Nov 2007

While the argument rages over whether the noodle came from China or Italy (with the balance weighing for Marco Polo bringing it back from his travels), food historians actually contend it was introduced into Europe by the Arabs of Sicily and Spain. Whatever the truth, it's worth getting to know the different Oriental noodles, their properties and best uses. read more...

Chinese vegetables & fruits identified - 16 Nov 2007

Don't miss out on the cooking possibilities of Chinese fruits and vegetables just because they are unfamiliar. Use this list below to ask for help in looking for them. read more...

Slow Roasted Halibut with Potato-Mushroom Hash - 9 Nov 2007

The technique for keeping a piece of halibut succulent and juicy after cooking that Barton Seaver, owner-chef of Hook, reveals in this recipe can be applied to any firm-fleshed white fish. The trick is in that water-filled pan of water. read more...

Oriental products explained - 4 Nov 2007

Without a working knowledge of Chinese, most of the treasures in a Chinese or Asian supermarket will remain out of reach, on the shelves. Here's a phonetic translation so you can ask what's what. read more...

Mushrooms - mycological mysteries - 2 Nov 2007

More and more unusual mushrooms are reaching Washington's supermarkets and farmers' markets. But what are they? And what to do with them? read more...

Graham Bartlett - Chef of Zengo

Graham Bartlett is executive chef of Zengo, where you can find almost everything from ceviche to sushi. He caught the “food bug” while traveling with his parents in Mexico. But Paris, not the States nor Latin America was where he went to learn the culinary arts.

Read Chef Profile...