VittlesVamp

Chinese, But Make It Cold

When I have thought of cooking Chinese food with friends, I imagined several of us gathered around a table making dumplings, pinching them closed with a flourish, steaming them up, drizzling with black vinegar and enjoying them with abandon.

But to quote Cole Porter: "It's too darn hot!"

Nonetheless, my pals Brett and Emily were thinking about cooking Chinese food. Now, I was too. Thank goodness for the various cold dishes on the Chinese menu.

A non-negotiable was Cold Sesame Noodles. Made this recipe from the NYT. Despite my using tahini instead of Chinese sesame paste, this dish was a serious win.

Then Emily and I tag-teamed on Chinese Smashed Cucumbers with Sesame Oil and Garlic...

...Yes, the recipe was also from the NYT. And, yes, Emily did the heavy lifting on this dish, but I found the recipe and did a tidbit of the work, so I am staking some claim.

Finally, Brett brought it altogether with his rendition of a Chinese Wood Ear Mushroom Salad. You want to see it? Sorry! My photos were way too fuzzy for blog use. You'll just have to trust me. It was a beautiful dish - and delicious as well.

Did we stop there? No. We succumbed to the call of the stove. Brett whipped up some Mapo Tofu, and it was fantastic.

Still, I feel like the meal was centered on chilled Chinese. Maybe next time I'll try my hand at a Cold Jellyfish Salad? Hmmm...Maybe not. But those Sesame Noodles? Hell-to-the-yes! Perhaps with the addition of cucumbers and cold poached shrimp or chicken...Lots to consider, and I am already getting hungry.

Imbibing Brilliantly & My Baked Goods

I am a loud and proud cocktail nerd. Persnickety doesn't even begin to describe it. And, while I am finicky, I am also a fangirl. If a bar and/or bartender treats me right, I am on board. So much so, that home baked cookies might be in that mixologist's future. (Tipping well is a must, but I find that baked goods can take the bartender-barfly relationship to a whole other level.)

Behold above an Improved Pendennis Club -- a bewitching mix of Gin, apricot, lime juice and Peychaud's bitters. This beauty was had at Long Island Bar in Cobble Hill. Now, I have made cookies for the bar's Phil Ward in the recent past, but now I think I best make some for David Moo as well. Need to keep all the barkeeps there in tippage and Rosemary Shortbread.

And, if I am able to afford it, I might find the need to soon bake for the team that is mixing and shaking at The Portrait Bar. Check out this Martini variation called a Barrio Getsemani...

This lovely was stirred to perfection, made with Gin, aguardiente, a hint of passion fruit, Sherry, and cherry bark vanilla bitters. Soooo good.

NoMad is a bit far and the drinks are on the pricey-side, so not sure that becoming a regular is happening. But, brilliant cocktails are most definitely happening, whether at The Portrait Bar, Long Island Bar, or another watering hole. So, needless to say, butter, sugar and flour are on my grocery list.