Pad See Ew

Serves 2 people.
1 1b Chinese broccoli (or broccolini)
1 1b fresh flat rice noodles (refrigerated)
1 Tbsp sweet soy sauce (dark and thick)
1 large chicken breast sliced thinly
2 Tbsp soy sauce
1-2 Eggs
2 cloves garlic

This is my favorite dish to get at the local vietnamese/ thai restaurant. I absolutely love wide flat rice noodles and I was puzzled for the longest time why I couldn't find them with other dried rice noodles, and then I realized they are fresh and can be found in the refrigerated section of asian markets. I found a 1 lb package of fresh rice noodles for .70 cents today. What an unreal bargain! This dish is very simple and quick to make.
First cut the chinese broccoli into bite size pieces and cut the stems in half. Separate the rice noodles and cut them into 3/4 inch strips. Heat a wok or frying pan if you don't have a wok on high, then put in 2 Tbsp oil, Add garlic and quickly add the meat so the garlic doesn't burn. Stir quickly. When the meat looks cooked on all sides add rice noodles, and soy sauces. Scrape everything to the side and toss in the egg so it makes contact with the pan. Allow it to cook, then toss in the broccoli and allow to cook to your liking. Voila! Feel free to experiment and try different variations of sauces, you could even add a pinch of sugar to sweeten.

Raspberry Trifle

Serves 4
Ingredients: 1 1/2 cups Fresh Raspberries
1/3 cup Raspberry Jam
1/3 cup Chambord Raspberry Liqueur
20 ladyfinger cookies
2 cups milk
1/2 vanilla bean
4 egg yolks
1/2 cup sugar
pinch salt
1 cup heavy cream
a sprinkling of toasted almonds

My grandmother makes a gorgeous trifle. Hers is the genuine English version with Bird's Custard and Rountree Jelly. I adapted her recipe for the ingredients available in the U.S.
Put a metal bowl and the whisks in the freezer (for the whippe cream) and continue with the rest of the recipe. For the custard: In a saucepan heat the milk and vanilla, bring to a boil. Turn off heat, allow to sit 10 mins. In a bowl whisk eggs, 1/4 cup sugar, salt. Whisk the milk into the egg mixture. Now heat on medium heat, stirring constantly for 10 mins. Chill in refrigerator. Soak ladyfingers in a bowl with the Raspberry Liqueur. Arrange one layer of ladyfingers on the bottom of 4 small dessert glasses. In another bowl mix the fresh raspberries with the raspberry jam. Set aside. Now take the chilled metal bowl and whisks out of the freezer. Beat the heavy cream and the remaining 1/4 cup of sugar until stiff peaks form. I like to start by adding a few ladyfingers in the glass vertically for decoration. They should stick because they are wet with the liqueur. Now add a layer of whipped cream, a layer of raspberries, a layer of custard, a layer of ladyfingers, cream, raspberries, custard. Finish off with a layer of whipped cream. Add fresh raspberries on top to decorate and sprinkle with toasted almonds.