The Great Chef

The Holidays are behind us. It is time to come back to real life, to old or new routines, to rush hours and late dinners. Therefore, all delicious and quick recipes are more than welcome. The following recipe was based on a recipe by chef David Chang - Ginger Scallion Noodles -, which my husband and I twisted a bit to become more nutritious. The original recipe is simply boiled noodles with a ginger and scallion sauce (delicious!). But after a hard-working day, a bowl of noodles feels less filling than desirable (although it is hard to silence the consciousness voices inside my head screaming about those who have nothing to eat while I was writing that last sentence). So, in fact, this recipe is two in one, since you can choose to cook the original version or to try our reinvention. For this recipe you are going to need chinese wheat noodles (you can find them in most supermarkets or in oriental grocery shops. 1 package serve 2 people, usually.), scallions, fresh ginger, shiitake mushr...

Happy 4th of July, for those of you who celebrate it! For those of you who do not celebrate this day, happy day anyway. After all, being alive is a pretty good reason to celebrate, isn't it? Today's recipe is perfect for barbecue reunions and I can assure you that you are going to rock when you serve this to your friends and family. Shrimp skewers are the easiest to make and to cause an impression. Besides, they cook in no time (can you beat 4 minutes?). The secret is to make a really flavorful marinade and let the shrimp suck all the flavors. The rest is pure enjoyment. So, here follows my recipe for shrimp skewers (the quantities shown are for half a pound of shrimp. Adapt accordingly). If not using prepared shrimp, start by peel and devein your shrimp. If using prepared shrimp, just make sure they are completely peeled. Then, take your blender and put in 1/4 a cup of soy sauce, 1/4 cup of olive oil, 3 cloves of garlic, 1 tablespoon of fresh grated ginger, 1/2 a teaspoon of h...