This week, I was lucky to spend an evening with my mixology-master and dumpling-loving partner in crime Eliza. A while back, she’d purchased two tickets for a dumpling class, and after many scheduling conflicts we made it happen. I’d made dumplings twice before, but after this tutorial, I’m ready to whip up a dim sum feast!The class took place at Chinese Mirch, one of a chain of Indo-Chinese restaurants. Sipping on Kingfisher beer (apparently imbibing beer is essential in the production of satisfactory dumplings), we handcrafted three varieties of the stuffed treat: Spinach and Cheese, Chicken and Ginger and Chopped Duck “Peking Style.” The vegetarian dumplings were in the “momo” style, native to Nepal. This was one of mine. Not bad, eh?We moved onto chicken and ginger:Eliza was an expert mixer:These were formed in a more traditional dumpling shape. Apparently my pleating still needs some work…Lastly, duck in wonton style:We steamed all of our dumplings and a few got a visit to a hot sear pan for some added texture. I prefer mine steamed, though.
Happy eating to us!
Hi Folks, please check out my newest Huffington Post Top 5 Taste Blog!
I recently posted my favorite galette dough recipe and used it this weekend for a fresh summer peach crostata (an Italian version of a galette, essentially a rustic free-form fruit tart). It really is the most versatile dough recipe and although it can be a bit temperamental during the dough-rolling process, persevere and you shall reap crunchy, buttery benefits. I made a few additions to the recipe this time: sprinkle a teaspoon or two of sugar on the base of the dough before putting the fruit on, using one egg and a tablespoon of water make an eggwash and brush it onto the pastry before baking, drizzle a teaspoon or two of fruit jam (I used redcurrant) onto the fruit before baking.Persevere with the dough:Pre-fold:
This past weekend my family and I took a day trip to Southern Maine for an afternoon of sunshine and lots of lobster. Our first stop was Chauncey Creek Lobster Pier in Kittery, Maine. This local’s joint serves up fresh lobster (from one to four pounds) and other wonderful seafood in a quaint waterfront setting. The restaurant seems to be a staple, with diners bringing their own side dishes, alcohol and even tablecloths. We picked up some local IPA beers, a bottle of wine, and dug in to a multi-course shellfish feast in a lovely picturesque locale.
Our chosen tippleSteamed Clams. We soon learned that the clam water is the key to a non-gritty bite. And, of course, butter is the key to everything.Some of the best fries I’ve had in recent memory. Hot and crunchy, with no greasy feeling or aftertaste. Lobster Roll. While the meat was tasty–sweet and fresh, I realized that I prefer the mayo-celery lobster roll variety.
And, of course, some ice cream!
Who doesn’t love a homemade birthday cake? I adore making cakes, and commemorating someone’s day of birth is a terrific excuse to do so. If you’re in the market for a birthday cake staple, here are a few favorites. (Disclaimer: I really like chocolate especially as it relates to cakes…)
Pickle Pantry Essential #12: Doctor Kracker Pumpkin Seed & Cheddar Crispbreads
I love cheese, I love crackers and I love pretending to be a crunchy-healthnut-hippie type. Well, the last part is a lie, but these crackers do make me feel that way even when I continue to mistakenly refer to them as “Uncle Kracker” in remembrance of a one-hit wonder of note. They’re fairly healthy, organic (praise the lawd) and very tasty. They’ve got a lovely cheesy flavor to them, and are a perfect accompaniment to a salad or hummus. I go through a box a week and couldn’t recommend them more highly. While they may adorn your floor with pumpkin seeds, they’re a great pantry staple for snacking or crostini-ing.
(image courtesy of Doctorkracker.com)