Betty Liu

watermelon soba | Wolf Gourmet

Zaru Soba with Chilled Watermelon from Betty Liu

During these hot and humid days, I want nothing more than something chilled, whether it be a quick tossed salad or more likely, cold soba noodles. Traditionally, soba noodles are served cold with an umami-packed dipping sauce, and they are perfect for summery days. The dish is simple, refreshing, and my choice meal during the summer. The dipping sauce can be a mentsuyu sauce, made from seaweed and bonito, and it works because of its intense umami flavor. Chilled it has so much flavor that soba noodles need simply be dipped and slurped up. I decided to make another dipping… Read more

Miso Poached Salmon + Mussels | betty liu

Miso Poached Salmon from Betty Liu

Imagine a salmon that flakes and falls apart at the slightest touch, floating in an umami-powered broth, with that flavor permeating throughout. This dish is simple and takes less than 30 minutes to make. It’s the perfect weeknight meal, made even easier when you have dashi stock in the fridge, ready for use. Dashi stock is a fundamental Japanese base for many dishes, including the ubiquitous miso soup. It’s made primarily from kombu (dried kelp) and bonito flakes (thin flakes of smoked fish), and oftentimes will have anchovies or mushroom as well. I’ve provided a simple recipe for the most… Read more

Wolf Gourmet Sesame Rose Milk

Sesame Rose Milk from Betty Liu

  A wedding photographer based in Boston, Betty combined her love of food photography and experimenting in the kitchen to share visually-focused recipe stories over at le jus d’orange. She loves to re-create and share her mother’s traditional Chinese recipes, bringing a bit of authentic Shanghai cuisine to readers’ virtual feasts. Her recipes are often flavored with Asian touches, as Betty loves to incorporate the ingredients she grew up with into desserts and other dishes to create new flavor profiles. Black sesame is often the frontrunner when it comes to desserts or treats, due to its beautiful silvery-grey color when mixed. The… Read more

Roasted Parsnip Apple Soup with Baked Lotus Root Chips from Betty Liu

Roasted Parsnip Apple Soup with Baked Lotus Root Chips from Betty Liu

  A wedding photographer based in Boston, Betty combined her love of food photography and experimenting in the kitchen to share visually-focused recipe stories over at le jus d’orange. She loves to re-create and share her mother’s traditional Chinese recipes, bringing a bit of authentic Shanghai cuisine to readers’ virtual feasts. Her recipes are often flavored with Asian touches, as Betty loves to incorporate the ingredients she grew up with into desserts and other dishes to create new flavor profiles.   Carrots are always receiving attention due to their vibrant colors and heirloom varieties, and I love carrots, too, but… Read more