Cuisine

This summer House Foods added Super Firm Tofu to its growing family of products to meet the needs of health-conscious American consumers. On July 14th, Asiance was the first to sample various dishes featuring the new Super Firm Tofu line. We were treated to dinner and had the opportunity to mingle with Steve Smith, NFL All-Pro wide receiver and House Foods brand ambassador. The Event will be held at the River Palm Terrace in Edgewater, NJ. We picked out our favorite recipes which are fabulous for summertime barbecues! The tofu was delicious! The best we have ever eaten!!

Macao was a Portuguese colony in China for centuries, which explains the confluence of European and Asian cuisines one finds there. It also explains the unique menu structure at Macao Trading Co., the second venture from the team behind Employees Only. Specific ingredients are given a bi-cultural treatment: Portuguese-style lamb meatballs, for instance, are stuffed with cheese and served with paprika sauce; their Chinese equivalents are made with ground pork, rolled in sticky rice, and steamed.

They can be found creeping along streams and drainage ditches in temperate regions of the world. Often mistaken for weeds, they have been cultivated in western gardens to border flower beds because they attract butterflies, hence, increasing pollination of more valuable blossoms. Its pungent odor also repels predatory insects. Fertilizing it more than normal proliferates leaves, which is fortuitous since they are the most edible portions. These leaves are shaped like miniature (3 to 5 Cm. in diameter) jousting shields with a peduncled face showing many fine veins.

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Tofu was the main focus of Lee Anne's infused demonstration. The event was held by House Foods Organic Tofu (which is made with non-GMO soybeans!) The guests included a mixture of Culinary students, press, and fans who sat in the seats meant for cooking students in the extremely cleanly and television-worthy kitchen. The tasting was filled with savory and sweet dishes mixing influences from the Mediterranean with traditional Asian spices and ingredients. This was the idea behind Lee Ann's presentation.