She is the daughter of a New Jersey podiatrist and attended Princeton University.
She spent two years in Taiwan and upon returning, promptly dropped out of Princeton.
She soon began writing the internationally acclaimed cookbook The Art of Chinese Cooking.
She soon opened a restaurant called China Moon Cafe.
Her China Moon cookbook soon followed.
Barbara Tropp lost her battle with ovarian cancer at 53.
She will be missed.
Velvet Corn Soup
adapted from The Modern Art of Chinese Cooking
6 tablespoons ham or 1/2 lb crab
2 large egg whites
2 tablespoons peanut oil
3 tablespoon green onions chopped
1 1/2 teaspoons fresh ginger root minced
2 tablespoons dry sherry
4 cups chicken stock
17 oz creamed corn
1 teaspoon kosher salt
1 tablespoon cornstarch
2 tablespoons chicken stock cold
Set a heavy non-aluminum stockpot over high heat until hot enough to evaporate a bead of water. Add the oil to the pot, swirl to coat the bottom, then reduce the heat to medium. Add the scallions and ginger adjusting the heat so they sizzle without scorching. Add the ham or crab. Stir to combine. Add the wine and wait for it to hiss, then toss the meat briskly several times. Add the stock and blend. Add corn and bring the mixture to almost a boil. Stir frequently not allowing the corn to scorch.
Reduce the heat to low. Adjust seasonings if needed. Dissolve the cornstarch in the cold chicken stock. Pour into the soup and stir gently for about one minute. Turn off the heat. Beat the egg whites lightly. Add them to the soup in a thin steady stream. Sir gently once midway, then again after all the egg whites have been added to bring the lacy threads to the surface.
The following bloggers are also featuring the recipes of Barbara Tropp today. I hope you’ll visit all of them.
Stay tuned next week when we feature Donna Hay
Peace be with you,