S: Recipe Book for Yushan - From your bridal shower guests
FC: A Recipe Scrapbook for Yushan | Bridal Shower June 7, 2012
1: June 2012 Dear Yushan, We are all so happy to be a part of your wedding celebration! In this book, we'll take a stroll down memory lane together as well as share with you some of our favorite recipes for some home-cooked meals. Wishing you and John a lifetime of much laughter, endless happiness, and very good eats! Love, Your Bridal Shower Guests
2: 1 year old (China) | 3 years old (China) | 5 years old (China) | 8 years old (Detroit) | 7 years old (Detroit) | 6 years old (Detroit) | Yushan through the years... | Well, the day is arriving. I may need to pinch myself to ensure this is a reality. I can’t believe my little girl is getting married. Yushan, you have been an endless source of joy in my life, I am so proud to be your mom, and no words can express how much I love you, so I have to stop adding any words-- one more sentence, I am so happy for you and John, Love you both. Mom
3: Beef Filet Ingredients 2 lb. beef fillet, thinly sliced 1/2 cup soy sauce 5 tbsp. sugar 2 1/2 tbsp. sesame seeds 2 tbsp. sesame oil tbsp. olive oil 2 cloves garlic - crushed 5 tbsp. Japanese Mirin 1 kiwi chopped 3 shallots - thinly sliced Methods/steps Put all above ingredients, except sliced beef, in a large bowl and stir together. Add the meat, and stir to coat. Cover and refrigerate for 12 to 20 hours. Heat a large skillet to medium heat. Stir fry the marinated mixture for 5 to 10 minutes, or until no longer pink. Serve with rice or salad. | Shishun
4: Agnes | Above: We're celebrating our eighth grade graduation. Right: It was Hat Day for Spirit Week! | Left: At a Boston bar during summer. Below: At an East Lansing bar for NYE. | Above: You received the honor of being one of our valedictorians. We were so proud! Right: We're showing off our gorgeous dresses before heading to the prom. (And you've even got the cute corsage to go with the dress, but where are your balloons?) | Below: High school reunion in the photo booth. Right: I was so happy to see you at my wedding, and now I can't wait to go to yours! | 1999 - middle school | 2003- high school | 2006- college | 2011- wedding season! | Dear Yushan, It's been a long journey from our bowling league and Project LEAD days to now. Even though we haven't gotten to see each other more than twice a year for nearly the past decade, I am so grateful to be able to say that whenever we do reunite, it truly feels like old times. :) Congrats to you and John, and I hope to visit you both in Cali soon! Love, Agnes
5: \ | Ingredients 2 tbsp. vegetable oil 1 onion, sliced 3 garlic cloves, crushed 1 chicken breast, deboned and sliced thinly 1/2 lb shrimp, peeled 2 tbsp soy sauce 2 cups chicken broth 1 cup cabbage, shredded 1 cup green beans, julienned 2 carrots, julienned 1/2 stalk of celery, julienned 3/4 cup mushrooms, sliced 1 pkg (1 lb) wheat noodles 1/2 tsp freshly ground black pepper Patis (Filipino fish sauce), to taste (optional) 4 green onions, sliced 2 hard-boiled eggs, sliced 1 lemon or kalamansi, cut into wedges | Directions 1) Heat oil over medium-high heat in wok or large skillet. Saute garlic and onions until tender. 2) Add chicken and cook until browned. Then, add shrimp. 3) Add soy sauce, stirring to flavor. 4) Add chicken broth and bring to boil. 5) Add cabbage, green beans, carrots, celery and mushrooms. Cook until vegetables are tender, yet crisp, 5-8 minutes. 6) Add noodles, mixing gently to prevent them from breaking. Cook until liquid is absorbed and noodles are done, about 10 minutes. 7) Remove from heat. Season with black pepper and patis. Garnish with hard-boiled egg, green onions and lemon wedges. | Pancit ~Adapted from Food Network I've tried making it a couple times, but it's never quite like my mom's. You might remember the dish from family parties at the Soriano household. This recipe is a slightly easier version. Hope you and John enjoy! And remember: Long noodles = a long life. :)
6: Amanda | 1998: Old school photobooth pictures... We look so little! | High School: Synchro Sistahs | College: New Year's Eve shenanigans | We're all grown up! Well, sometimes... | Yushan ~ I am so excited to be able to be a part of your special day! We have had some really great times together since those years at Larson and Athens and I'm looking forward to more memories in the years to come! Love, Amanda
7: Ratatouille | Ingredients: 1 medium sized eggplant 1 small summer squash 1 small zucchini 2-3 roma tomatoes 1 orange or yellow bell pepper 1 small onion 2 cloves garlic Olive oil Kosher salt Ground pepper Herbes de Provence seasoning Your favorite red pasta sauce A good red wine | Directions: Dice eggplant, squash, zucchini, pepper, tomatoes, and onion. Set aside. Add a few tablespoons of olive oil to a large sauce pan on medium high heat. When pan is hot, add onions and cook until they start to become translucent. Use garlic press to press garlic cloves and then add to saucepan, continuing to stir. Turn heat down slightly if needed. Add eggplant and continue to cook until eggplant starts to become tender. Then add squash, zucchini, and pepper. Cook until desired firmness. Add herbes de provence and salt and pepper to taste. Add diced tomatoes to the mix. Finally add desired amount of red pasta sauce and a couple tablespoons of red wine. Reduce heat to a simmer until ready to serve. Serve over pasta or with breaded chicken if you like. Heat up some french bread as a side or pick up your favorite french cheese earlier in the day at the grocery store. Drink some wine and enjoy! Bon Appetit! | (in honor of all those french classes we took over the years)
8: Christine | Mama Yush! I'm so glad you and Papa John are finally tying the knot... it's about time. ;) I'm so happy for you two (but mostly John... he's a lucky guy). Looking back at all these pictures... makes me SO HAPPY! :D I can't believe so much time has passed since you first welcomed me to NH4. I'll always remember how your friendliness made me feel so at home. Now that we're older, I'm SO HAPPY to be in living nearby you again! Can't wait for more fun times. I'm really excited for the big day and honored to be a part of the wedding. <3 Clee
9: Ingredients Leftover turkey bones 2 carrots 3-4 dried shitake mushrooms, chopped diced yellow onion 2 Tbsp. dried shrimp (optional) 9 cups of water 1 cup raw rice 2 cups cooked turkey meat, shredded Fried shallots (for seasoning, optional) Soy sauce, salt, pepper, dashi (seasoning) Whatever else you think would taste good! | Directions 1. Prep: Soak dried shrimp and shitake mushrooms in warm water for 10 minutes. Separate turkey bones into large pieces. 2. In a large pot, heat oil and sautee onions, mushrooms, and carrots until soft. Season with a little bit of soy sauce while sauteing. 3. Add turkey bones, water, shitake, dried shrimp, and soaking water to pot. 4. Turn up the heat and let boil, then turn down the heat to low and add the rice. 5. Simmer uncovered or partially uncovered until the rice gets soft and the congee thickens to the consistency at which you like it. 6. Stir in cooked turkey meat. 7. Add soy sauce, salt, pepper, dashi to taste. 8. Garnish with fried shallots and white pepper (optional, but makes the dish a lot tastier!) | Since you're always organizing Thanksgiving dinners, here's a recipe for using up those turkey leftovers. | Turkey Congee | omnomnom
10: Danielle | Yushan- Woohoo - Your wedding day is finally here! I'm so happy to be a part of it, and even happier that you found someone wonderful to spend the rest of your life with. Through all our adventures at MIT and life as grown-ups after, I'm so grateful to have you as a constant in my life, even when we're across the country from each other. Here's to sharing many more of life's milestones together! Love, Danielle | 2004 before a night out in town (gosh, we looked so young)! | 2006- Your 21st birthday, and most importantly, the first night I met John (and approved your new older man)! | 2010 - So happy I can return the favor and be a part of YOUR special day | 2007 - Us and our bums in Mexico for spring break | 2011 - Us all grown up, 8 years later!
11: Danielle's Grilled Vietnamese Chicken Wings (Actual recipe stolen from Emeril, but it's authentically Vietnamese, I promise!) | Ingredients 3 pounds chicken wings, split at the joint, tips removed 2 tablespoons roughly chopped garlic 1/4 cup chopped shallots 1/4 cup chopped fresh ginger 3 tablespoons chopped scallion whites 1/2 cup roughly chopped lemongrass bottoms (you can find this frozen at any Asian store, or fresh is good too!) 3tablespoons packed light brown sugar 1/3 cup fish sauce 3 tablespoons fresh lime juice 3 tablespoons peanut oil Kosher salt 1/4 cup dry-roasted peanuts, chopped 1/4 cup chopped fresh cilantro | Directions 1. Rinse the wings under cold water and pat dry with paper towels. Set aside in a large bowl while you prepare the marinade. 2. Combine the garlic, shallots, ginger, scallions, lemongrass, brown sugar, fish sauce, lime juice and peanut oil in a food processor and process until smooth. 3. Pour the marinade over the wings and place in a large resealable plastic bag. Refrigerate overnight. 4. Preheat a grill to medium. 5. Remove the wings from the marinade; reserve the marinade to brush the wings while they cook. Place the wings on the grill, season with 1 teaspoon salt and cook, turning every few minutes and basting with the marinade for the first 18 or so minutes. 6. Continue to grill the wings until cooked through, 8 to 10 more minutes. 7. Place the wings on a serving platter and garnish with the peanuts and cilantro.
12: ERIN | Yushan, I'm so happy for you and John and wish you many wonderful years of happiness! I'm so excited we'll be sisters-in-law! I am very excited to begin our lives as a family, and am looking forward to making wonderful memories together! I hope you'll enjoy this recipe as much as we do, and I'm sure we'll swap many family recipes over the years. Congratulations! Love, Erin | Erin, James, John, and Yushan This was the first time all of our families came together, the Bloomsburghs, Kims, and Lees. We went to Holiday Nights at Greenfield Village, it was such a great and memorable night! | Yushan, John, Terry, Peter, Erin, and James. This was my first trip to Berkeley to visit all of the Bloomsburghs (and Yushan!). We ate dinner at Skates restaurant, a favorite of the Bloomsburghs.
13: Directions Preheat the oven to 400 degrees F. Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine. Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish. Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up. Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate. | Ingredients 1 (28-ounce) can Italian tomatoes 2 zucchini, grated 1/2 cup chopped fresh mint leaves (optional) 1/2 cup grated Pecorino Romano, plus more for sprinkling 1/4 cup extra-virgin olive oil 3 cloves garlic, minced 1 teaspoon salt 1 teaspoon freshly ground black pepper 4 cups chicken broth 1 1/2 cups orzo (rice-shaped pasta) 6 sweet bell peppers (red or yellow) | Orzo Stuffed Peppers
14: Dear Yush, it is rare to find someone so genuinely caring & nurturing who also knows how to have a great time!!! You are really the best of both worlds & I am so lucky to have you as a friend! Our college years feel like so long ago & it's crazy to see how far we've come, but like a good movie, you only get better with time <3 I cannot wait to celebrate your big day with you & to make many more wonderful memories!! | Kathleen
15: "Russian Soup" aka Chinese Borcsht | 1 small pack stewing beef (cubed) 8 oz can of tomato paste 2 large potatoes (in large cubes) 1 small bag of baby carrots 1 onion (quartered and sliced) 1/2 head of cabbage (chopped) Oil (vegetable or olive) Salt to taste 1 slice ginger (optional) | 1. Rinse beef cubes and place in a medium pot with enough water to cover the cubes. Bring water with beef to a boil, then quickly drain and rise beef cubes under cold water. Place the beef cubes in the pot again and fill the pot with water. Bring to boil and reduce to low heat. Add a slice of ginger (optional). Allow the beef to stew on low heat for ~3 hours. 2. In a large wok or deep skillet, sauté the onion and baby carrots. Stir in tomato paste and then add 1-2 cups of water. Place a lid over the wok and reduce to medium heat. Cook until carrots are medium-soft. 3. Combine (1) and (2) into a large pot and bring to a boil. Add potatoes and cabbage. Add salt to taste. 4. Boil on medium heat for ~1 hour or until potatoes are soft. ENJOY!
16: " | Yushan, Monica, & Laura at 2012 GSC Cruise | Laura | Laura & Yushan at 2011 Weebly Party
17: For sweet potatoes:: 2 pounds sweet potatoes, scrubbed salt vegetable oil spray, for misting baking dish 1 cup granulated sugar 8 tablespoons butte,r melted 1/3 cup milk 2 large eggs, beaten 1 teaspoon pure vanilla extract For pecan crunch topping: 3/4 cup finely chopped pecans 3.4 packed cup light brown sugar 1/4 cup all-purpose flour 3 tablespoons butter, melted | 1. Prepare sweet potatoes: Peel and quarter sweet potatoes. Place them in a saucepan, add cold water to cover and a pinch of salt. Bring to a boil over medium-high heat, then reduce heat, cover pan, let simmer until potatoes are tender, 20-25 minutes. Drain potatoes then mash. 2. Place rack in center of oven, preheat to 350 degrees. Lightly mist a 13 x 9 in baking dish with vegetable oil spray and place aside. 3. Place mashed potatoes, sugar, 8 tablespoons of melted butter, milk, eggs, vanilla in large mixing bowl (I add a dash of mace). Beat with electric mixer on medium-low speed until just combined, about 2 minutes. Spoon mixture into baking dish and smooth the top with a spoon. 4. Make pecan crunch topping: Place pecans, brown sugar, and 3 tablespoons melted butter in small bowl and stir with a fork to combine. Scatter pecan mixture over sweet potatoes. 5. Bake until pecan topping begins to brown and potatoes are bubbly, 25-30 minutes. | Sweet Potato Casserole with Pecan Crunch
19: Yushan! I'm so glad I met you in high school, and were table buddies for fun times in AP Bio! Hahaha. It's been a ton of fun meeting up with you the past few years, whether it was in Michigan, Boston or New York. I'll have to make it out to Cali sometime when you guys are there and then we'll have hung out all across the country! :) I am really excited for your wedding and extremely happy that you found such an amazing guy in John. You guys are adorable together and I wish you all the bext!! Lots of love, Olivia | CHicken Tortilla | Guacamole | I love this stuff and it's so easy to make! Since you live in Cali now you can use all fresh ingredients which makes it tastes that much better :) | Ingredients 3 avocados - peeled, pitted, and mashed 1 lime, juiced (or lime juice) 1 teaspoon salt `1/2 teaspoon cumin 1/2 cup diced onion 3 tablespoons chopped fresh cilantro (I used dried but still good!) 2 roma (plum) tomatoes, diced Goat cheese (optional) Roaeted red peppers (optional) 1 clove minced garlic (optional) | Directions Mash the avocados in a bowl Mix in diced tomatoes and onions. Add in salt, pepper, cumin, and cilantro and mix well Finally, stir in the lime juice for a bright taste Enjoy!! For creamier guacamole, add in some goat cheese! For a little color (and class ;) spread some roasted pepper slices on top For a slightly different taste, add in garlic!
21: Seared Scallops with White Beans and Bacon Ingredients 2 strips bacon, chopped into small pieces 1/2 red onion, minced 1 clove garlic, minced 1 1/2 cans white beans (14 oz each), rinsed and drained 4 cups baby spinach 1 lb large sea scallops Salt and pepper to taste 1 tbsp butter juice of 1 lemon Directions 1. Heat a medium saucepan on low, and cook the bacon until it begins to crisp. Pour off some of the bacon fat and add the onion and garlic. Saute them until the onion is soft and translucent, about 2 to 3 minutes. Add the white beans and spinach; cook until the beans are hot and the spinach is wilted. Keep warm. 2. Heat a large cast-iron skillet or saute pan on medium high. Blot the scallops dry with a paper towel and season them on both sides with salt and pepper. Add the butter to the pan. After it melts, add the scallops. Sear them 2 to 3 minutes on each side until they're deeply caramelized. 3. Before serving, add the lemon juice to the beans, along with some salt and pepper. Divide the beans among four warm bowls or plates and top with scallops.
22: Tiffafu's Recipes for a Good Ol' Time | Monday 1.5 oz Jack Daniel's Whiskey 5 oz Ginger Ale | Tuesday 1.5 oz gin 3/4 oz Blue Curacao liqueur 2 oz pineapple juice | Wednesday 2-3 oz Sailor Jerry's rum 4 oz Dr. Pepper soda lemonade
23: yushan. i just want you to know that i believe you are so beautiful...superficially and on the inside too! thank you for your warm, welcoming spirit and for always making people around you laugh and have a good time. i admire your passion for life and i'm so so so excited to celebrate this special day with you and john! wahoo! | Thursday 10 ml vodka 10 ml peach liqueur 40 ml cranberry juice slice of lime | Friday 1 part pomegranate juice 1 part club soda ice | Saturday bottle of some good Cabernet Sauvignon invite Yushan.
24: Dear Yushan, I'm so excited to be a part of your big day! It's been so wonderful getting to know both you and John these past two years ! You two really are perfect for each other! I've been so lucky to have shared some of my most memorable experiences with you, from our daily coffee breaks to our adventures in CABO, and look forward to making many more! Wishing you and John only the best! Love, Vaibhavi | Vaibhavi
25: Method 1) Add oil and saute finely chopped onions, ginger, and garlic till brown. 2) Add diced tomatoes and cook until tomatoes are soft. 3) Cool this mixture and grind it into a fine paste 4) Heat the oil and add the ground paste along with turmeric, salt, Channa Masala powder, and chili powder for a few minutes 5) Microwave (4-5 minutes) to soften the garbanzo beans and add it to the masala mixture. 6) Simmer this for 10 minutes until the gravy blends together. 7) Garnish with chopped coriander. | Channa Masala (Serves 4) Ingredients Onion (1 medium size) Tomato (1 medium size diced) Ginger (2'') Garlic (2 cloves) Chili powder (1/4 tbsp) - optional Turmeric (1/4 spoon) Vegetable oil (3 tbsp) Garbanzo beans (4 cans) Cilantro (2 tbsp chopped) - garnish Channa Masala powder (2 tbsp) - you can get this at any Indian grocery store
26: Ziyan + Yushan: | naughty... | i think this is our first picture together ever! <3 | haha I just love this photo for whatever reason... you're in it in spirit =) | ...and yet so shady | we're so hot.. | too cool for school | how about a little bit of both? here's my mom's spicy & sweet ribs recipe | part A 2 parts chili powder 7 parts brown sugar 1 part salt rub part A into the ribs & let it sit for 2+ hours or overnight in the refrigerator
27: The more you laugh the longer you live | ...or nice? | part B 1/2 garlic clove 6-8 parts soy sauce 3 parts honey 2 parts wine (white or cooking) 1- 2 parts water seal & cover the ribs in aluminum foil. cook ribs for 75 min at 375 degrees F after the 75 min is up, uncover the ribs and pour part B on top. cook for an additional 15 min uncovered allow ~3 min to cool serve and enjoy! =) (remember, everything is approximate! feel free to change things around)
28: Yushan's Cooking Notes
29: Yushan's Cooking Notes