beef and potato samosas

on a trip to india

i was slightly obsessed with street food

i had convinced myself

i would find authenticity and flavor

only imagined

what i hadn't considered

was

how difficult it would be

to convince others

to stop the car

and

dig in 

one afternoon

while sitting in the hotel bar

overlooking the taj mahal

i inquired if the kitchen could fix us a few snacks

typical of what locals might eat

surprisingly

they couldn't accommodate

unless

we took the meal 

in our room

you see

my request of samosa, pakora and the like

wasn't upmarket enough for the hotel

if we ate it in secret

they would fix it

fine.

by.

me.

lounging on our hotel room balcony

watching the sun set over the taj

while sipping cocktails

is a treat

doing it while

enjoying a loaded platter of savory treats

with

spicy chutneys

is an experience i won't soon forget

 

beef and potato samosas

(printable recipe)

(while the samosas served did not contain beef, i find it a great addition)

1 lb ground beef (max 15% fat)

1 1/2 cup russet or yukon gold potatoes--peeled and cubed

3 Tbs vegetable oil

1 cup onion--finely chopped

1 tsp garlic--finely minced

1 tsp ginger--peeled and finely minced

1 tsp thai bird chili--finely minced

juice of half a lime

2 Tbs fresh cilantro--finely chopped

square wonton wrappers (small for appetizer size)*

oil for frying

MASALA

1 Tbs whole coriander seed--toasted and ground

1 tsp whole cumin seed--toasted and ground

1/4 tsp cayenne

1/4 tsp ground black pepper

1/4 tsp turmeric

small pinch cinnamon

1 tsp kosher salt

Boil potatoes in salted water. Mash and set aside. Saute onion in vegetable oil until golden.  Add ginger, garlic, and chili.  Stir for about 3 minutes.  Add Masala and continue to stir.  Add ground beef and continue to cook until no longer pink. Let cool. Stir in lime juice, cilantro and mashed potato.

Make a cone with the wonton wrapper, sealing sides with water.  Again using water to seal, close the cone and set on a cookie sheet, lined with parchment paper and dusted with cornstarch.  You may refrigerate for several hours at this point, or freeze for future use.

Heat oil in  heavy bottom pot to 350F.  Drop samosas in a few at a time, careful not to crowd the pan.  Cook until nicely browned.  Serve warm or room temperature with raita and a variety of chutney.

*you may make your own samosa wrappers, as i do on occasion when i want larger portions...but i find the wontons, while not authentic, perfectly delicious and very convenient.

Samosa Wrappers

2 1/2 cups flour

1 tsp kosher salt

1/3-1 cup water

sift flour, add salt.  add water a little at a time and mix until you have a soft, but not sticky dough.  cover and let sit for about 30 minutes.  divide dough into 6 portions.  flatten each portion into a disk.  roll each disk to a 6" circle.  cover and let rest about 15 minutes.  roll each circle further into a 12" circle.  heat a griddle and toast each circle slightly (but do not fully dry out).  cut each circle into quarters.  fashion each quarter into a cone and fill.  use water or egg wash to seal the edges and close the wrapper over the filling.  fry in 350F oil until golden brown.

eggplant involtini

with the sun low

a slight breeze

cooling the warm air

summer evenings

are

ripe

for a picnic

we like to hitch the dogs

grab

a well worn blanket

load

a basket of tidbits

and

head out

to

our garden

the beach

a park

a concert

sometimes

the porch

a favorite tidbit

this time of year

is

eggplant involtini

(printable recipe)

eggplant

roasted peppers

fresh basil leaves

soft goat cheese

2 cloves garlic-peeled and smashed

1/2 cup olive oil

salt & pepper

place the olive oil smashed garlic in a small saucepan and heat to warm. this process is to simply infuse the garlic flavor into the oil.  set aside and allow to infuse for an hour.  remove the garlic and store extra oil in the refrigerator.  slice the eggplant into slices no thicker than 1/4".  layer slices between paper towels and let dry out for several hours or overnight.  heat a large skillet over medium heat. in batches, place the eggplant in the skillet. do not use oil, you will be dry frying.  turn when soft and brown and brown the second side.  remove from heat and place on plate and allow to cool to room temperature.  once cool, take a slice of eggplant and brush the top with the garlic oil to coat, but not saturate.  place a piece of roasted pepper across the middle, add a generous dollop of  goat cheese.  give a quick sprinkle of salt and pepper, and top with a basil leaf.  roll overlapping the eggplant ends and place closure side down. brush a bit more olive oil over the top.  serve cold or room temperature.

warm roasted-radish salad with radish greens & mint dressing

our warm days
and
plunging cold nights
have me craving
a taste of spring
with
warm comfort

a morning visit to the farmer's market
and a
beautiful radish melange

got me thinking
of
warm salad
good books
and
the days to come

warm roasted-radish salad
with
radish greens & mint dressing
(printable recipe)
1-2 bunches of your favorite radish variety
1 Tbs olive oil
1 tsp sea salt
1-2 tsp aged balsamic vinegar
preheat the oven to 375F.  wash and dry the radish. remove the leaves and reserve for dressing.  place on a parchment lined sheet pan. dress with olive oil and sea salt, making sure each piece is lightly coated and well seasoned.  * if you have different sizes of radish, cut or leave whole so they are of equal size. this will ensure even cooking. if you don't wish to cut, roast in separate pans. 
roast for 15-20 minutes. 
remove the pan from the oven and drizzle the balsamic vinegar over the radishes.  return to the oven for an additional 5 minutes, or more if the radish are not yet tender to the touch.
meanwhile prepare the dressing
radish greens & mint dressing
1/4 cup packed--cleaned and dried radish leaves
1/4 cup packed--de-stemmed mint leaves
1" green garlic**--from the bulb end
1 tsp finely grated lemon zest
juice of 1/2 lemon
1 tsp aged balsamic vinegar
2 tsp white wine or champagne vinegar
pinch salt
generous pinch pepper
about 1/2 cup olive oil
whiz the radish leaves, mint leaves, green garlic, lemon zest , lemon juice, and vinegars in a food processor or blender.  add olive oil in a steady stream until you get the consistency you like. i prefer a loose dressing.  taste and add salt and pepper. (you can add a bit of yogurt if you want to make a nice dipping sauce)
**if you can't find or don't want to fuss over green garlic, a small clove of garlic will work just fine.

pull the radish from the oven and give them a minute to cool slightly.  if you wish to slice them, do so as soon as they are cool enough to handle.  place in a bowl and toss with as much dressing as you like.  adjust seasonings once more.  serve while still warm

carciofi alla giudia {jewish artichokes}

much like finding

crawdads in louisianna

brisket in texas

and

barbeque in  memphis

you can find 

specialties in each italian region

rome is no exception

but

it also has something really special

the 

jewish ghetto

it is very small

virtually abandoned come dusk on fridays

it has

a cuisine of its own

the most famous item

possibly

the fried artichoke
carciofi alla giudia
(printable recipe)
serves 4-6
4-6 chokeless or baby artichokes
lemons
olive oil for frying
salt and pepper
italian parsley (for garnish)

fill a large bowl with cool water. squeeze the juice of 1 lemon into the water and stir. trim each artichoke, removing all tough outer leaves and trimming the stem (do not remove entirely).  toss the trimmed artichoke into the lemon water to prevent discoloration.
*if you cannot find chokeless or baby artichokes, you can use any artichoke, however, you must trim it to the tender leaves, cut off the prickly tops and remove the choke prior to placing in the water.
heat at least 3-inches of oil on the stovetop to 325 degrees.
meanwhile, remove the artichokes from the water and place on paper towel to dry.  place each artichoke stem side up on the counter and gently push to flatten, being careful not to break the leaves.  place in small batches in the hot oil and cook until soft, but not browned.  remove from oil and place on paper towel or kitchen paper to drain and cool.  allow to sit at least 30 minutes, and up to 3 hours.  just before serving, heat the oil to 375 degrees and fry the artichokes, careful not to crowd the pan, until they are browned and very crispy. depending on the size of the artichokes this can take as little as 5 minutes and as long as 10 minutes.
remove from pan, drain slightly. sprinkle with salt and pepper. serve with a garnish of chopped parsley and a lemon wedge.

lunch box pies {st. patrick's day meat pies}

gone are the days
of the tartan plaid
lunch pail
replete with
soup canister
trapped beneath a spring-loaded arm
and
monogrammed cloth napkin
so sad

but this girl
can still dream
moving from
shop to shop
hunting
for a bit of
my youth

these savory pies
formed and baked in cupcake tins
are perfect
for
lunch box days
picnics at the lake
afternoon snack for a carload of kids
or
enjoyed
as we are
a
st.paddy's day treat
with a guinness chaser

lunch box pies
(printable recipe)
1 lb ground beef
1/2 lb ground pork
1 large onion--finely chopped
2 stalks celery--finely chopped

1/4 tsp salt
1 Tbs creole seasoning

a few shakes of Tabasco sauce more or less to taste

1 cup breacrumbs

1/4 cup hot water
1 recipe pie crust
Creole Seasoning

from Emeril's New Orleans Cooking

2 Tbs  chili powder and paprika

1 Tbs ground coriander, garlic powder and salt

2 tsp ground cumin

1 tsp cayenne pepper, crushed red pepper, black pepper and dried leaf oregano

Mix together and keep in an airtight container

chop onions and celery and sauté until soft.  lightly cook pork and drain off grease.  add ground beef to pork and cook 5 minutes.  add onions and celery.  cook over low heat for 25 minutes. drain any grease.  add seasoning, tabasco and salt.  add hot water and bread crumbs and mix well.  let stand 30 minutes.  meanwhile, line muffin tins with pie crust.  fill the crust 3/4 full with filling.  close with top crust. decorate as desired. brush with lightly whisked egg yolk.  bake at 400 until pie crust is golden..about 20 minutes.
to make shamrock, color some of the egg with green food color and use a paint brush to paint design.

linking up to
a little birdie told me @ rookno17
and
hearth and soul blog hop

boxing day pate {chicken liver pate}

i've celebrated boxing day

a few times

 in my first experience of

 "celebrating"

while living in the UK

i found myself

going from store to store

in my little village

finding locked doors

and closed signs

even with mail delivery

two times a day

i didn't get the memo

that commerce ends

when christmas celebrations 

begin

boxing day is a lovely tradition

and much more meaningful

than

half-off sales

and 

crowded malls

this simple pate

rounds out a simple buffet

or

if you fancy yourself a bit more posh

a nice glass of champs

a cool jar of caviar

and this 

on a silver tray

would have the queen

bowing to you

chicken liver pate
(printable recipe)

1/4 cup shallots--finely diced

1/2 cup salt pork --diced

2 large garlic cloves--smashed but kept whole

2 Tbs olive oil

1 lb chicken livers--well trimmed

1 cup chicken broth

leaves from 1 sprig thyme

pinch black pepper

1 stick butter

3 generous tablespoons cognac

in a saute pan with non-sloping sides, heat the olive oil and toss in the garlic, the shallots and the salt pork.  cook on low until the shallots begin to soften.  wash and dry the livers.  toss into the shallots and oil and let brown, but don't cook all the way through. it will only take a few minutes.  toss in the thyme and black pepper, then pour in the chicken broth. cover the pan and let cook until the liver is cooked through and everything else is softened.  remove from heat and immediately tip everything into a food processor. add the butter in chunks and process until you have a nice thick paste.  pour through a fine sieve into a clean bowl.  stir in the cognac and then pour into ramekins or gifting jars.  for a nice presentation, you can top with clarified butter and a fresh sprig of thyme.

tortilla soup

our big family vacation when i was growing up

was spending the week after christmas

in mexico

we always went to the same place

and met up with the same families

who gathered together

year after year

from around the globe

it was a blast and a blessing

so much fun

and the food

oh the food

as a kid i always wondered

how it could be that

 the wonderful eats from mazatlan

were so horribly translated once they crossed the border

here's a secret i don't tell many

i tried my very first tortilla soup

in a mexican tourist trap

and it was

well

memorable

brothy and spicy, with large pieces of avocado and hunks of chicken

topped with crispy bits of yesterday's tortillas

because i can't just hop a plane to mexico when a craving hits

i make this

which closely resembles my memory of the perfect tortilla soup

now if i could just conjure up a spell

that could mimic the fresh sea breeze, bring together all the wonderful families, and improve my spanish

life would be perfect!

tortilla soup

(printable recipe)

3 quarts chicken stock

1 large roasted or boiled chicken (use the one from making stock if you can)

1/4 cup white wine or sherry

olive oil

1 large onion--chopped

1 large pasilla chile--chopped

3 chilies in adobo--finely chopped

2 cloves garlic--finely chopped
large can diced tomatoes

1 1/2 cups corn kernels (fresh or frozen)

2 Tbs southwest seasoning (recipe follows)

to taste--salt and pepper

1/2 tsp ground cumin

2 large bay leaves

juice of 1 lime

3 Tbs fresh cilantro--chopped

pinch oregano

2 diced avocados to serve

fried tortilla strips dusted with southwest seasoning to serve

Emeril's Southwest Seasoning

2 Tbs chili powder

2 Tbs paprika

1 Tbs ground coriander

1 Tbs garlic powder 

1 Tbs salt

2 tsp ground cumin

1 tsp cayenne pepper

1 tsp crushed red pepper

1 tsp black pepper

1 tsp dried oregano

heat enough olive oil to lightly coat the bottom of a stock pot.  toss in the onion and pasilla chili and cook until softened but not browned.  add garlic, adobo chiles, and corn and let cook for 1-2 minutes.  Pour in wine or sherry and stir until it evaporates completely.  sprinkle in the southwest seasoning and cook for just a minute or two. add diced tomatoes, bay leaves, cumin, oregano and chicken stock.  let simmer 30 minutes or so.  meanwhile, remove skin from chicken and shred.  toss the chicken into the soup and cook until warmed through. check for seasoning and add salt and pepper as necessary.  remove from heat and add cilantro and lime juice.

add avocado and tortilla strips when serving

linking up to round robin
and submitting to

Roasted Butternut Squash Soup

i am playing mind-games with myself

loading my kitchen with

pumpkins, squash, gourds

and all things fall

all while

cranking the air conditioner

up, Up UP

feeding my husband soup

as the outside temperature rises above one hundred

however

if i waited until the weather cooperated

2011 would be looming

before

soup weather arrives

Roasted Butternut Squash Soup
(printable recipe)

4 cups butternut squash-cut into large dice

4 cloves of garlic-kept whole

2 shallots-cut in half

salt, pepper, olive oil

1/2 medium onion--diced

2 stalks celery--diced

1 Tbs whole coriander--toasted

1 tsp whole cumin--toasted

2 whole cloves--toasted

1/2 tsp kosher salt

1/4 tsp ground chipotle chili pepper

1/8 tsp red chili flakes (or more if you like very spicy)

1/2 tsp dried thyme

1 oz calvados (optional)

6-8 cups low sodium chicken broth (or water for vegetarian)

2 tsp brown sugar

cream or sour cream (optional for serving)

toss the butternut squash, garlic and shallots in a bit of olive oil.  Sprinkle with salt and pepper.  Place on two sheet pans and roast at 400 until the squash becomes soft and beginning to brown--approximately 40-50 minutes.  Check on it after 25 minutes and turn to allow for even cooking.  Remove from the oven and set aside.

In a stockpot, heat a bit of olive oil (just enough to coat the bottom lightly) and slowly cook the onions and celery until they are soft. Meanwhile, in a mortar and pestle crush the coriander, cumin, cloves and salt until they are nicely ground.  add the chipotle pepper, chili flakes and thyme, and toss all into the onion mixture.  cook for a minute or two, until there it seems like a paste, then add the calvados (if using) and stir until it is absorbed.  add the broth or water, the roasted squash, roasted garlic, roasted shallots and brown sugar.  simmer for 30 minutes.

for a hearty thick soup

using an immersion blender or stand blender, blend the soup until everything is evenly pureed.  reheat and serve topped with a bit of cream or sour cream

for a refined, silky smooth soup

*this will remove some of the strength of the spices, but will still allow for a flavorful soup.  i prefer the soup with this extra step, but it is not required.

push the pureed soup through a fine sieve, discarding the remaining solids

swirl in a bit of cream


I am participating in Tuesday Night Supper Club 
and
Hearth and Soul
and
alphabe-thursday

sweet and spicy wings

we love football around here

by the time the first kick-off  happens

i've worked myself into a frenzy

i have watched the draft

poured over stats

and chosen my fantasy football team

all that is left 

is the cryin'

i serve these on sundays

because wings are helpful

while performing

the lambeau leap

sweet and spicy wings
(printable recipe)

3 dozen chicken wings

1 recipe sweet sauce

1 recipe spicy sauce

ranch dressing for dipping

sweet sauce

2 Tbs brown sugar

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 cup balsamic vinegar (doesn't have to be fancy)

2 Tbs ketchup

1/4 tsp cayenne pepper

mix together and split into 2 bowls

spicy sauce

1 stick butter--melted

1/4 cup + 2 Tbs hot sauce (i use tapatio)

1 Tbs brown sugar

1/2 tsp onion powder

1/4 tsp garlic powder

1/4 tsp ground cumin

1/4 tsp smoked paprika

1/4 tsp kosher salt

2 shakes worcestershire sauce

1 Tbs white vinegar

mix together and split into 2 bowls

* i split the sauce into 2 portions because i like to avoid cross-contamination.

toss the chicken wings in a bit of olive oil and place on 2 sheet pans.  sprinkle with a bit of salt and pepper and roast in a 375 oven for 20 minutes. after 20 minutes toss 1/2 of the wings in the sweet sauce, and 1/2 of the wings in the spicy sauce.  place on separate sheet pans back into the oven for an additional 20 minutes.  they should be good and golden at this point.  remove from the oven and toss in the reserved sauce (not the sauce you used when they were 1/2 cooked). serve with lots of napkins

EAT UP!

I am linking up to Tuesday Night Supper Club
i am not linking to hearth and soul this week but i encourage you to check out the yummies over there

buffalo springfield

today i picked what appears NOT to  be 

the last of our tomatoes

our plants are going strong

and southern california

seems to be hanging on

to warm days

like i hang on to the blonde
of my youth

hubster

has renamed

caprese salad

buffalo springfield

and i play along

because he loves it

and eats it

and lycopene 

is a good thing

selfishly,
it gives me the opportunity
to work on my
cheese making
obsession
which may never
become a craft
but alas,
i try

Buffalo Springfield
aka
Caprese Salad
(printable recipe)
the best tomatoes you can get your hands on
fresh mozzarella packed in water
fresh basil, chiffonade
extra virgin olive oil
1 clove garlic--smashed
kosher or sea salt
"marinate" the garlic clove in the olive oil.  you can lightly warm the oil to speed the process. the objective is to give the olive oil a little taste of garlic, not overwhelm it.  remove the clove before dressing the salad.  slice the tomatoes and layer on serving platter or plates.  sprinkle with salt.  generously top with basil and place the cheese on top. alternately, you can slice the cheese and layer it between the tomato slices and basil.  drizzle the infused oil over the top.  i sometimes give it a just a small hit with aged balsamic too.
for the record--the band, buffalo springfield, is every bit as good as this salad

lavender aioli

the other day, a dear friend sent me a quick note

explaining that she purchased a beautiful jar of

lavender salt

but had no idea what to do with it

could i make a few suggestions?

well

to be fair

i had never used lavender salt before

but i grow lavender

and it would only be time

before

i started gifting lavender salt

i became inspired

and came up with 

lavender aioli

it is terrific with sweet potato fries

but also great as a condiment

on a cold roast pork sandwich

and crab cakes

so, Theresa

this one is for you...

Lavender Aioli
(printable recipe)

1 Tbs dried culinary lavender

1 tsp sea salt

1 clove garlic

1 tsp lemon juice

2 egg yolks

3/4 cup or more (lightly flavored) olive oil

in a mortar and pestle, grind the lavender and sea salt.  you will be using 1 tsp of the mixture, set aside the rest to adjust seasonings.  add the garlic clove to the mortar and grind to a paste with the lavender salt. place the egg yolks, lemon juice, and garlic paste in a bowl and begin whisking.  slowly (drop by drop) add the olive oil and continue to whisk until an emulsion begins to form.  once the mixture begins to thicken, you may add the oil in a slow stream.  when it gets to a soft mayonnaise consistency, you are done.  add more lavender salt if you think it needs a bit more flavor.  

*if you are not up for all this work...buy a nice jar of good mayonnaise, spoon out about 1/2 cup and add the lavender/garlic paste to it.  sprinkle a bit of lavender on top to make it pretty.  

zucchini gratin and fried blossoms

our garden is bursting at the seam

the zucchini is dutifully turning out lots of squash

and 

even more flowers

i used both of them for our dinner tonight

and now

 i

am bursting at the seam

zucchini gratin
(printable recipe)

this recipe is my version of a wonderful eggplant gratin that ina garten makes

olive oil for frying

3 or 4 small-ish zucchini sliced 1/4" thick (you want to make 2 layers in your baking dish)

1/4 cup part-skim ricotta cheese

1 large egg

1/4 cup evaporated milk (you can use milk, half and half or cream)

1/2 cup grated parmesan cheese plus more for topping

handful of fresh basil, torn or cut into chiffonade

salt and pepper

1/2-3/4 cup marinara sauce (ina uses bottled and so why shouldn't you?)

heat the oven to 375.  heat the olive oil in a skillet...put enough to cover the pan and then another glug or two.  once the oil is hot, place the zucchini in batches in the oil and fry until they lightly brown. drain on paper towels.

in a small bowl, whisk together the ricotta 1/2 cup grated parmesan, egg, milk, basil a pinch of salt and a pinch of pepper.  

in the bottom of a small gratin or baking dish, place a bit of the marinara sauce. just put enough to discourage sticking.  layer the zucchini in two layers. sprinkle a bit of parmesan in between the layers of zucchini.  top the zucchini with more sauce.  you can be light or heavy handed here..whatever you like. i like sauce, so i have a heavy hand.  pour the ricotta cheese mixture on top and then sprinkle a bit more parmesan on top...just a light dusting.  bake for about 30 minutes until it is bubbling and beginning to brown.  let cool about 15 minutes before serving and eating.

but wait

there's more

this is the bonus round

fiori fritti
(printable recipe)

a summer staple in any self-respecting italian household

zucchini flowers--cleaned and destemmed

filling:

the possibilities are endless

you can use nothing or you can fill with

mozzarella cheese

ricotta cheese

manchego cheese

sausage

artichoke pate

or cheese and

basil

sage

sundried tomatoes

olive tapanade

anchovies

..and many more

today i used a bit of fresh mozzarella and fresh basil

place in the middle of the flower and then fold the flower to cover completely

and you are ready to dip and fry

make the batter:

1/3 cup flour

1 egg

pinch of salt

pinch of pepper

1/4 cup sparkling water

2-3 ice cubes

more salt for sprinkling on the fried goodies when they come out of the oil

whisk together the flour, egg, salt, pepper and sparkling water.  add the ice cubes and place in the fridge while you heat the oil and prepare the flowers. the trick for a crispy batter is to have it very cold.

place about 6" of vegetable oil in a sturdy pot---careful to leave another 3-4" from the top of the oil to the top of the pan for safety.

dip the stuffed flowers in the batter and let the excess run off.  fry in the hot oil until begins to brown and is quite crispy.

*i also dipped and fried some sage leaves and a few small zucchini

Tuesday Night Supper Club--Potstickers

if i am to be honest

i would have to admit

that i could eat potstickers and dim sum

every day of the week

they are a weakness of mine

i make them by the tray-full

and keep them in the freezer

for

nights when we only want a light supper

or

to pop in a bit of chicken broth for a great soup

or

for a quick appetizer when friends stop in

they really are simple to make

and use mostly pantry friendly ingredients

Pork Potstickers
(printable recipe)

1 lb ground pork

2 tsp finely minced fresh ginger

2 tsp finely minced garlic

1 cup finely chopped mushrooms

1 tsp grated orange peel (i use a microplane)

1/4 cup finely chopped red bell pepper

1/4 cup finely chopped carrot

1 cup chopped fresh spinach

1 scallion--finely chopped

2 eggs

1 tsp salt

1 tsp pepper

3 Tbs light soy sauce

2 Tbs mirin or seasoned rice vinegar

1 tsp chinese chili sauce

1 tsp ponzu sauce or lemon juice

1 tsp cornstarch

 1  package ready made potsticker/dumpling skins or wonton skins cut with a cookie cutter to make round

in a small bowl, mix together soy sauce, mirin or rice vinegar, chinese chili sauce, ponzu or lemon juice and cornstarch, set aside

in a bowl, place the ginger, garlic, mushroom, orange peel, red bell pepper, carrots, spinach and scallion. mix to combine--the above photo shows how fine to chop the veggies.  add the pork, salt, pepper and egg and reserved soy sauce mixture and mix with your hands to fully combine.  

to assemble: fill a small bowl with a bit of water

place a small amount of pork mixture in the center of the dumpling wrapper and with your finger brush a bit of water around the edges

fold the wrapper in half, to form a half moon shape

make folds by tucking and pinching along the sealed edges. be careful not to overfill the dumplings

place on lined and cornstarch dusted sheet pans.  at this point you can freeze like this. once the dumplings are frozen solid, remove from the sheet pan and store long term in a freezer bag.

to cook:  you will need a bit of olive oil and about 1/2 cup of liquid...vegetable or chicken broth, or a combination of broth and water...or just water is fine too (for 10-12 potstickers).  you will also want to mix up a dipping sauce. i like to do a ratio of 3:1 light soy sauce and seasoned rice vinegar with a dash of hot chili pepper sauce.  mix and dip.

place a large skillet over medium heat.  pour in enough olive oil to just coat the bottom of the pan, you are not deep frying.  once the oil is hot, toss the potstickers--fresh or frozen into the pan...and let cook until you see the bottoms are getting brown and crispy.  at this point, toss in your liquid and shake the pan a bit to let them slide around.  there should be a good bit of liquid in the pan so that the potstickers can steam...if you need more, add more.  cover the pan and let cook until the meat is fully cooked and the dumplings are nice and supple.  Serve hot with dipping sauce.

The Renovation and What I Ate Part 3

We are making great progress on our renovation...while the cabin will always be a work in progress...
..we are now comfortable inviting guests to come and stay.


One of the tricks we found for enjoying a project of this size, is to take the time to enjoy a meal out, or the company of friends.  We had such an opportunity on Friday night.


Our friends Joe and Monica invited us for a small holiday gathering at their home.  Although the drive was an hour, it was well worth it.  We had a wonderful time visiting and I couldn't believe the spread Monica put out..and Joe's zagat worthy bar!.  


I hope Monica won't mind me sharing this...but she served an appetizer so yummy that I had to remove myself from the actual kitchen area, for fear that I would eat them all.  I am conscious that there is a polite amount of consumption at a  party. And I am pretty sure the entire platter isn't it.  So as a result, I talked about the bits all the way home and well into the night.  I then got up early the next morning and hit the grocery store to get the supplies for said delight.
..and then we had them for lunch...
my oh my oh my....

I didn't get a picture, because well...the hubster and I were burning our fingers plucking them from the dish fresh out of the oven. I completely forgot my senses...
it wasn't until the dogs were "cleaning the pan" that I thought...hmm..i should have taken a photo.


so here's the recipe (gleefully stolen)

Monica's Smokin' Little Smokies
(printable recipe)

1 pkg little smokies

1 pkg bacon

brown sugar

cayenne pepper (my addition)

Cut the bacon pieces in thirds...and wrap a piece around each link.  Place in a casserole dish.  Sprinkle brown sugar over top.  Lightly sprinkle cayenne pepper (if desired).  Place in 375 oven until bacon is cooked and brown sugar is beginning to look like it will ruin your pan.

Now...for the renovation. I have been working on two of the guest rooms.  The loft had been portioned off to 2 rooms and for the time being we are keeping it that way. Our ultimate goal is to knock down the wall and make a nice large loft-slash-den area for music and lounging.  Hubster plays the banjo and the acoustics will be great for bluegrass jammin'.

So...here's what I have done...

rooms before

both rooms looked like this...mirror images of eachother

another angle

and for the after...

green room

and

blue room

to see more of our renovation: see here and here

Now I am off to get more projects done before the crowd arrives on Wednesday...lots of cleaning to do!