Best Chinese: Wing Lei, Las Vegas

13 Nov
Alaskan king crab, soft, juicy mango, avocado, aromatic cilantro, chili flakes, and miso-yusu dressing. 

Pan-seared pot stickers with minced pork and sweet Napa cabbage. 
Tender sauteed prawns and crunchy caramelized walnuts in a thick honey cream sauce and garnished with strawberries.
Imperial peking duck, airy steamed buns, crisp cucumber, scallions, and sweet Hoisin plum sauce.

          Rarely do I use the adjective “best” to describe anything, especially when it comes to food. Why? Because I cannot declare something of the highest quality or standard without exposing myself to all that is available. I want to sample every possible option before deciding which one rises above the rest. 
          I live in Los Angeles, the city with the second-largest Chinese population in the country and host to countless Chinese restaurants. I have dined in some of the most acclaimed Chinese restaurants in the world, including London’s Michelen one-star-rated, Hakassan. That being said, Wing Lei, located in Las Vegas’s Wynn Hotel, is by far the best Chinese restaurant I have ever been to, for a variety of reasons. 
          Wing Lei offers a refined mix of Cantonese, Shanghai, and Szechwan cooking styles. Each dish wowed me beyond belief, combining several distinct tastes into an incredible final product. My family and I barely conversed throughout the meal and when we did our comments pertained to the food. We savored every bite, “oeeing” and “ahhing”and ultimately arguing over which dish reigned supreme. To cap off the evening: refreshing homemade fruit sorbets and smooth green tea and red bean ice creams accompanied by slightly chewy, petite almond cookies.
          Inspired by early, French-influenced Shanghai, the regal red and gold decor created a warm, inviting ambiance. The waiters remained professional and attentive throughout the meal, though not invasive. In short, I have no criticism of Wing Lei other than I wish the restaurant relocated to Los Angeles.

Framboise Cake Courtesy of my Garden

23 Oct

Recipe slightly adapted from Smitten Kitchen


Ingredients
6 tablespoons unsalted butter, at room temperature
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon Kosher salt
1/2 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
1 cup framboise
Non-stick baking spray 
Confectioner’s sugar for dusting


Serves 8-10 slices. 


1. Preheat the oven to 350 degrees. Spray a 10″ pie pan with baking spray. In a small bowl, whisk together the flour, baking powder, and salt.
2. In the bowl of an electric mixer equipped with a paddle attachment, beat the butter and 1/2 cup sugar until fluffy, about 3 minutes. Mix in the egg, milk, and vanilla until just combined, scraping down the sides of the bowl with a spatula when necessary. Add the dry mixture gradually, mixing until smooth.
3. Pour the batter into the prepared pie plate. Place the framboise on top of the batter and sprinkle them with the remaining 2 tablespoons sugar. Bake the cake for 10 minutes then reduce the oven temperature to 325 degrees and bake for an additional 50 minutes. Remove the cake from the oven and allow to cool completely in the pan. Lightly sprinkle the top of the cake with confectioner’s sugar.


          Since my family and I planted our garden in early May, humble plants have grown into sprawling bushels of fragrant herbs, rows of crisp, vibrant vegetables, and countless colorful flowers. Fresh herbs have become a staple of my mother’s cooking as she completes every dish with a generous herb garnish snipped directly from the garden. We scour magazines and the internet in search of recipes that incorporate our plentiful supply. Stacks of dried herbs fill the pantry, conserved for the imminent winter months when they will no longer be available fresh. 
          One day, while collecting an handful of ingredients for a meal, I could not help but notice a growing green bush dotted with red. The framboise, a dainty red berry tangier in flavor than a strawberry, had been ignored for several months despite my mother’s and my effort to use up everything the garden had to offer. This simple, charming cake ended the framboise long period of neglect. Moist and barely sweet, the cake pairs perfectly with a cup of afternoon tea or coffee. Serve each slice with a dollop of lightly whipped cream and it transforms into an effortless dinner party dessert. The recipe will work beautifully with blueberries, strawberries, or many other seasonal fruits as well. Though the framboise may have been overshadowed by its attention-seeking neighbors, basil and parsley, the delicate berry has made its mark and is here to stay. 

Moist Chocolate Chip Banana Nut Bread

18 Oct

Recipe slightly adapted from Saveur


Ingredients
1 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon Kosher salt
1/2 cup granulated sugar 
1/4 cup canola oil
1/3 cup buttermilk
1 teaspoon vanilla extract
1 egg plus 1 egg yolk
2/3 cup pecan pieces
1/4 cup semi-sweet chocolate chips
3 large, very ripe bananas, mashed
Non-stick baking spray or butter


Serves 10-12 slices.


1. Preheat the oven to 350 degrees. Spray a 9″ * 5″ * 2 3/4″ loaf pan with baking spray or grease with butter and set aside. 
2. In a large bowl, whisk together the flour, baking soda, and salt. In a separate, medium bowl, whisk together the sugar, oil, buttermilk, vanilla, egg, and egg yolk until smooth. Pour the wet ingredients over the dry ingredients and whisk until just combined. Add the mashed bananas, pecans, and chocolate chips and whisk gently. Pour the batter into the prepared pan and bake until the top is golden brown, 60-65 minutes. Let the bread cool for 30 minutes before slicing and serving.


This banana bread developed out of necessity. During a weekend packed with non-stop studying, my mind and body needed a break. In a sheer impulse, I stopped what I was doing and determinedly headed down the stairs to the kitchen. This simple recipe required 20 minutes to prepare and spread a fragrant, enticing aroma throughout the house. I tried my first slice with a friend and the two of us single-handedly devoured half the loaf. The bread combines two of my favorite snacks: bananas and chocolate, into a single moist, nutty treat. My piece was slightly warm when I bit into it; the semi-sweet chocolate chips melting on my tongue. Best of all, the baking process provided relaxation and enjoyment during a dull Sunday afternoon and allowed me to look forward to a delicious homemade good as a reward for my hard work.

Banana Flambé with Vanilla Ice Cream and Almonds

15 Sep

Ingredients
1 medium, ripe banana
1 tablespoon butter
1 teaspoon honey
1/2 teaspoon brown sugar
3 tablespoons sliced almonds
1/2 cup vanilla ice cream



1. Bring a saucepan to medium-high heat. Melt the butter, coating the entire face of the pan. Add the honey and allow for it to bubble Slice the banana in half, length-wise and then again, cross-wise. Place the four slices face-down in the saucepan.
2. Using a fork, turn the slices after two minutes have elapsed. Once softened, sprinkle an equal amount of brown sugar on the inside faces of the slices. Flip the bananas again so the brown sugar-coated side faces down. Cook for an additional two minutes then remove the pan from the burner.
3. To assemble, obtain a deep smoothie cup or glass. Pour one tablespoon of sliced almonds in the bottom of the cup. Place one banana slice over the almonds and top with 1/4 cup ice cream. Repeat the process one time and finish the dessert with two banana slices and almonds sprinkled on top.
*You must serve while the banana slices are still warm.


I was first introduced to this recipe in elementary school, during my core experimental years when all I knew about dessert was Betty Crocker brownie mix and pre-made Nestle cookie dough. Preparing the flambé, I remember feeling incredibly independent in the kitchen, creative and in-control. I shooed my mother away when she offered her help, focusing intently on crafting the perfect homemade dessert. I scooped the ice cream carefully and sprinkled the almonds precisely. I savored each and every bite, unashamedly proud of my creation. Today, this simple, charming banana flambé remains a favorite of mine. It is an ideal recipe to have under your belt for those casual weeknights when you crave something sweet but have neither the time nor energy to pull together an extravagant dessert. With its hasty preparation and cleanup, my beloved banana flambé will soon become a staple of your repertoire as well.

Brown Sugar Chocolate Chunk Cookies

3 Sep

Recipe adapted from Not Without Salt

Ingredients
2 sticks unsalted butter, softened
1/4 cup granulated sugar
1 1/2 cups brown sugar
2 eggs
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
9 1/2 ounces good-quality milk chocolate, cut into chunks using a serrated knife
Sea salt


Makes around 50 cookies.

1. Using an electric mixer equipped with a paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 5-7 minutes. Scrape down the sides of the bowl when necessary. Continue mixing while adding the eggs one at a time, fully incorporating each egg before adding the next. Add the vanilla extract.
2. In a medium bowl, combine the flour, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture. Mix until just combined, ensuring not to over mix. Using a spatula, fold in the chocolate chunks.
3. Using a small ice cream scoop, place the cookies one inch apart on a baking sheet. Gently press down the dough balls with the palm of your hand and sprinkle each scoop with a bit of sea salt. Bake at 360 degrees for 12 minutes. Remove the cookies from the oven and allow them to bake an additional two minutes on the baking sheet. Place the cookies on a cooling rack to cool.
*You can store the dough in plastic wrap in the refrigerator for up to 10 days.


With thousands of available variations of this beloved cookie, why try mine? Why stray from your reliable chocolate chip cookie recipe- one you have already established as the best -into unknown territory? Allow me to explain. The brown sugar provides an organic sweetness and fluffiness to the dough that contrasts perfectly with the decadent milk chocolate chunks and savory sea salt. So good was the first time I tried this cookie that I savored each bite, not leaving a single crumb on my plate. Served warm with a scoop of vanilla ice cream, this heavenly cookie makes the perfect, crowd-pleasing dessert. The raw dough is sinfully addictive and almost too dangerous to store in the refrigerator on its own. This recipe will soon become a kitchen staple, on-hand whenever you are in need of a quick dessert or a special treat to satisfy your sweet tooth.

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