Today marks the start of the Chinese New Year, the Year of the Rabbit, so I'm recommending a fabulous recipe that was posted on food52 by one of their talented participants, monkeymom, for Stewed Pork Meatballs and Escarole with Crisped Shitakes. These meatballs have a velvety texture, and with the steaming broth and hot greens are perfect for a cold winter day. If you don't have escarole, substitute other greens, as I did in the batch I made last night.
In keeping with how we cook, I used what I had, which was the sliced ribs and a few leaves of bok choy and choy sum, and some Napa and savoy cabbage. I also threw in some tiny boiler onions.
Before cooking...
and out of the oven.
For further reading on the Chinese New Year: http://www.theholidayspot.com/chinese_new_year/
and to see Chinese Art at the Freer Gallery of Art: http://www.asia.si.edu/exhibitions/current/orchid.asp
or visit Google's virtual tour: http://www.googleartproject.com/
Great job, Sally. Lovely blog, gorgeous colors, and really nice writing. Really like the before and after pictures of the meatballs. Hugs, Helen ;o)
ReplyDeleteThanks :) It's easy to get tripped up on all of the design details, and for a slow writer, and an image perfectionist, it sure takes a long time to get a post up! The blues are the blue colors from this year's calendar, lightened up for the electronic format, and I chose this layout design with the birds because my little birdies are flying away...
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