Sticky Rice with Chinese Sausage

- from Phyllis So,  The Woks of Life

Serves 6

Growing up in a Chinese family  we would have this instead of

mashed potatoes.


2 cups uncooked sticky rice (400g, also known as “Sweet Rice”

 or “Glutinous Rice”)

1 tablespoon oyster sauce

1 ½ tablespoons soy sauce

2 teaspoons dark soy sauce

¼ teaspoon sesame oil

¼ cup chicken stock (60 ml)

½ teaspoon salt

2 tablespoons oil

¼ cup dried shrimp (soaked for 15 minutes in warm water)

1 medium onion (finely diced)

5 dried shiitake mushrooms (soaked in warm water until softened and diced)

3 links Chinese sausage (cut into small discs)

1 teaspoon Shaoxing wine

white pepper (to taste)

2 scallions (chopped)

Cilantro (to garnish, optional)


  1. Cook the sticky rice according to the directions on the package and set aside to cool (we usually just make it in our rice cooker). You can also use our method for soaking and steaming the sticky rice to pre-cook it.

  2. Combine the oyster sauce, soy sauces, sesame oil, chicken stock, and salt in a small bowl and set aside. Heat the oil in a wok over medium heat. Add the shrimp and stir-fry for 30 seconds to bring out the flavor. Next, add the onion, mushrooms and Chinese sausage, and stir-fry for another minute, taking care not to burn the onion. Add the Shaoxing wine and stir-fry for another 2 minutes.

  3. Add all of the cooked sticky rice to the wok and break it up as much as possible with a spatula. Spoon half of the sauce mixture over the rice (it helps to add the sauce over any clumps of rice to help break them up). Mix well, using a scooping motion to ensure the rice doesn’t stick to the bottom of the wok. Add the rest of the sauce and stir-fry until the rice is uniform in color.

  4. Season with white pepper to taste and mix in the scallions. You can serve it as is…or if you want to get fancy, you can pack the rice into a nice round bowl rinsed in warm water and turn it over on a plate. Garnish with cilantro and serve.


Burrata on Crostini with Caramelized Shallots and Bacon

- By Amanda Cushman

Serves 6-8


¼ cup olive oil

1 cup thinly sliced shallots

¼ cup balsamic vinegar

1 Tb. brown sugar

1 baguette

1 clove garlic, peeled, halved 

12 slices applewood- smoked bacon

1 ½ pounds burrata, sliced into 12 slices

extra virgin olive oil

parsley, chiffonade

Fresh pepper



  1. Heat the olive oil in a large skillet over medium high heat. Add the shallots and sauté for about 5 minutes stirring often. Add the balsamic and brown sugar and simmer the shallots until the bottom of the pan is dry about 6 minutes. Set aside.

  2. Heat the oven to 400. Slice the bread into ¼ inch slices and place on a baking sheet. Drizzle with olive oil and rub with the garlic clove. Toast for about 8 to 10 minutes until golden.

  3. Cook the bacon on a rack on a baking sheet in the oven until brown and slightly  crisp, about 15 minutes. Drain on paper towels. Cut in half.

  4. Place a slice of burrata on each crostini, then a piece of bacon and then a spoonful of the shallots. Drizzle with the extra virgin oil and then grind some pepper over each one before serving, garnish with parsley chiffonade.

burrata on crostini.JPG

Chocolate-Butterscotch Haystacks

- From Cindy Roberts 

An easy, delicious cookie that I only make at Christmas because I can't

stop eating them!  I substitute gluten free pretzels for the chow mein

noodles to make them gluten free. 


2 cups semi-sweet chocolate chips

2 cups butterscotch chips

Dried chow mein noodles


  1. Melt the chocolate chips and butterscotch chips over a double-boiler or very low heat. 

  2. Stir in the chow mein noodles

  3. Drop by spoonfuls onto parchment paper and let set. 

chocolate haystack cookies.jpg