It's a Chef's Life

 I don't add eggs to my fried rice dishes because I don't like them but feel free to in yours. Pork strips marinated in gochujang, soy sauce, and honey are sauteed, then add your cooled day old rice, petit pois, chopped scallions, ketjap manis, and I like to top mine with fried shallots that you can buy online or in the International foods section.

 This is my Aunt Helen's recipe from the restaurant she had in Northern Australia. I loved working there in my American summers.  Sautee onions and carrots in butter, cover with chicken stock and cook until carrots are tender. Blend with cream and toasted cashews, season with salt and white pepper.

 Are probably my favorite food! I used to make them after school as a snack, hot from the oven with butter. I like this recipe for its simplicity and reliability. Whisk 11 ounces AP flour, .5ounce baking powder, 1 teaspoon of salt. Stir in 1 1/2 cups of heavy cream. Roll and cut the dough, bake at 200C for 12 minutes.

 This is one of my favorite things; I ate for the first time at a yacht club in Lake Garda, Italy. I will always order it if it is on the menu. I sauteed and chilled veal scallops. The sauce was a homemade mayonnaise that I blended with capers and canned tuna. I would have added anchovies but didn't have any on hand. Delicious!