Hi.

Welcome to my site. Here you will find exciting mashups of my very own recipes for the everyday home cook. I draw influences from my days working as an Executive Chef at my own Chinese restaurant in Downtown San Francisco, as well as inspiration from various cuisines I experience from all my travels. 

ENJOY!

Chef Kathy Fang
Easy Mashed Potatoes with a Twist

Easy Mashed Potatoes with a Twist

Mashed Potatoes with Scallion Garlic OIl

Tired of making the same type of mashed potatoes? Want to put a twist on a traditional side dish? Thanksgiving and Christmas is all about the sides. Mashed potatoes, baked sweet potatoes, stuffing, gravy, green beans, cream of corn…the list just goes on. While we may all love these sides, it can get tiring if they are prepared the same way every single year. Try my version out which incorporates scallion garlic oil. This dish was recently featured in Zagat under Thanksgiving Recipes from 6 Top SF Chefs!!! 

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Mashed Potato with Scallion Garlic Oil

Tired of making the same type of mashed potatoes? Want to put a twist on a traditional side dish? Thanksgiving and Christmas is all about the sides. Mashed potatoes, baked sweet potatoes, stuffing, gravy, green beans, cream of corn…the list just goes on. While we may all love these sides, it can get tiring if they are prepared the same way every single year. Try my version out which incorporates scallion garlic oil. This dish was recently featured in Zagat under Thanksgiving Recipes from 6 Top SF Chefs!!! Check it out and make it for Christmas which is just around the corner:)

Mashed Potato With Scallion Garlic oil
Serves 4-6 guests Prep Time: 10 mins Cook Time: 15 minutes

Ingredients:
4 large russet potatoes (boiled with skin peeled off)
1 stalk of green onion, separate green from white
6 cloves of garlic sliced

2 cups heavy cream
½ cup olive oil
2 tablespoon butter


salt and pepper to taste

Method:
1. Boil potato and let it rest when it’s done, draining all the water
2. Now mash it up
3. In a separate pan, heat the white portion of the green onions and some of the green parts along with garlic slices
4. Let it simmer on low- medium heat until the oil absorbs the flavor and it’s aromatic. The garlic should start to brown after a while. This is when you remove from heat. Add your heavy cream and let it simmer a bit with the garlic, scallion and oil.
5. Strain the oil/cream mixture so you can remove the cooked garlic and scallion. Add the garlic scallion infused cream to your mashed potato with some butter.
6. Be sure to mix/whisk until full incorporated.
7. Season with salt and white pepper and garnish with some fresh green onions.

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For a more rustic presentation, don’t strain out the brown garlic and scallions. Toss all of it into the mashed potatoes and mix. Serve in a large wooden bowl and garnish with fresh scallions and paprika.







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