tag:blogger.com,1999:blog-14923617240331185412024-03-05T10:26:39.688-08:00THE MARY BUFFETCooking adventures. My life in the kitchen and at the table.Mary Emertonhttp://www.blogger.com/profile/03681476696081639919noreply@blogger.comBlogger600125tag:blogger.com,1999:blog-1492361724033118541.post-65969260199475166152022-07-05T15:39:00.003-07:002022-07-07T08:06:35.390-07:00July 4 Pig Roast<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE3Y-h3PD1rFGg74QFFqaypyDHJV2fkciP3lr1oo--8G2z0IUk4-VgJdkloxfmkeEP5bXBI8ysST2gPhyevNpMWpseFzZNypXVjBv-3aIHdgej4dvHhY8AWcjjexnuFVOc7tCRcz9y9So1z6eVtGoQuWgkBGwt8LO-1qf1wEDZZfMkRr-BFf2PIM88/s4032/IMG_5322.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE3Y-h3PD1rFGg74QFFqaypyDHJV2fkciP3lr1oo--8G2z0IUk4-VgJdkloxfmkeEP5bXBI8ysST2gPhyevNpMWpseFzZNypXVjBv-3aIHdgej4dvHhY8AWcjjexnuFVOc7tCRcz9y9So1z6eVtGoQuWgkBGwt8LO-1qf1wEDZZfMkRr-BFf2PIM88/w480-h640/IMG_5322.jpeg" width="480" /></a></div><span style="font-family: arial;"><p>Hey, we're home for the fourth and things are opened up again. We've come out of our covid confinement and it's time to do another pig roast. It's been 15 years since our first and last pig roast, which you can find here: <a href="http://www.themarybuffet.com/2010/10/labor-day-2007-pig-roast.html" target="_blank">2007 Pig Roast</a>, Last time we had borrowed a spit which was much too large for the size pig we had and therefore took forever to cook. Since then, we've gotten our own smaller spit, which we used for our <a href="http://www.themarybuffet.com/2018/07/whole-lamb-roast.html" target="_blank">lamb roast a few years ago</a>. </p><p>Before we go on, a PSA that there are a lot of graphic photos of the pig, so proceed at your discretion. </p></span><p></p><p><span style="font-family: arial;">We picked up a beautiful, happy looking piglet of 37 pounds on Sunday, July 3. </span><span style="font-family: arial;">We brought him home and I made a simple mixture of equal parts salt and sugar and then some ground black and white pepper and rubbed it all over the pig. We sealed him back up in the plastic bag, covered him in ice and put him back in the box and into the bathtub downstairs. I did a quick internet search to get my bearings on cooking time and followed this post from </span><a href="https://www.seriouseats.com/how-to-roast-a-pig-on-a-spit-slideshow" style="font-family: arial;" target="_blank">Kenji Lopez-Alt: How to Roast a Pig on a Spit</a><span style="font-family: arial;"> . </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIwXzNRrU011ix4nZkdt9HAFcY-QGF4OEUwNGiKunmeFcFlDKW25jUbgdvD2W42McwFLFbaomIhIp7nP-FGZdL6JHV5vaZbXjw-tqwQghCoz5rhiZEH4-4YzT5oilddeapdZucbkN20LazBc7Xp9ezL6Gul2Vogwt8KgTvWrV9dnHnOyPpkV2snolc/s3088/IMG_5284.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3088" data-original-width="2316" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIwXzNRrU011ix4nZkdt9HAFcY-QGF4OEUwNGiKunmeFcFlDKW25jUbgdvD2W42McwFLFbaomIhIp7nP-FGZdL6JHV5vaZbXjw-tqwQghCoz5rhiZEH4-4YzT5oilddeapdZucbkN20LazBc7Xp9ezL6Gul2Vogwt8KgTvWrV9dnHnOyPpkV2snolc/w480-h640/IMG_5284.jpeg" width="480" /></a></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQOUuHKSLHEqX6MNGi9j1E9rYZs7G699DGGRwkidYlHAb7wHz2rC0-Cksx1JrBB7L4WY0AdXAvbi9XyrCSTTAfjTLa_57atMhziHAy2ViPsY6F__MXdApa5HWaXYCnMlqaerKQvrqEdNAhlpJhxyhaNzXegYdtBg6X283tQ9lEwpSIn-sb6bkVBdUR/s4032/IMG_5286.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQOUuHKSLHEqX6MNGi9j1E9rYZs7G699DGGRwkidYlHAb7wHz2rC0-Cksx1JrBB7L4WY0AdXAvbi9XyrCSTTAfjTLa_57atMhziHAy2ViPsY6F__MXdApa5HWaXYCnMlqaerKQvrqEdNAhlpJhxyhaNzXegYdtBg6X283tQ9lEwpSIn-sb6bkVBdUR/w480-h640/IMG_5286.jpeg" width="480" /></a></div><p></p><p><span style="font-family: arial;">So, not a big rambling post here, just a few notes. Timing and amount of coal needed was right on from Kenji:</span></p><p><span style="font-family: arial;">1.25 hours per 10 pounds of pig</span></p><p><span style="font-family: arial;">10 pounds of coal for every 10 pounds of pig</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZkrqOnuzD7IXo9ZddMNkpKXPTsPpsFsuXOdYJP6EHcJBwxdr5brFWwAgb8d3NpHeekinPMZbbjDg4qwI-F1bOYhpb0vd_XkabYok9mAUJ1yRyePHjvAg4VajDnNOlgvoYbEQK2rD8U08MDooPmVmqXfmVoKASwEV_zJh0EtIbMTs74tCqPVNZqny8/s3024/IMG_5291.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2310" data-original-width="3024" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZkrqOnuzD7IXo9ZddMNkpKXPTsPpsFsuXOdYJP6EHcJBwxdr5brFWwAgb8d3NpHeekinPMZbbjDg4qwI-F1bOYhpb0vd_XkabYok9mAUJ1yRyePHjvAg4VajDnNOlgvoYbEQK2rD8U08MDooPmVmqXfmVoKASwEV_zJh0EtIbMTs74tCqPVNZqny8/w640-h488/IMG_5291.jpeg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: arial;"><p>We brought the pig up in the morning so it could get to room temperature. I rinsed it out and stuffed it with onions, shallots, and pineapple and sprinkled it again with a bit of salt. Then the work of getting it attached to the spit was next. Using wire to secure the back to the spit was key in making sure the pig would not flop around. We did the same with the feet/legs. Then I sewed up the belly and he was ready to go. I'd forgotten about the ears, and sewed them back while the pig was already on the spit, but eventually, the string broke and the ears flopped out, but turns out that was just fine. </p></span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm8pWq5xLCm-5QpKAFxdz-rokzoK9XVYRi10AwIvoJxls98Xmy4tDpSBDdB5sFzKkzAbhrpSIP9K-0aZQ3TSr_yPwC-2gR8wx-vBfQ7VkqMB9LIV2orNL7n24-fZAREmJWDZZOA4gMEFYj8e053dzecWIhHcwUPhNqjBOSR25PSd2uOkr1sAmPVv_i/s4032/IMG_5295.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm8pWq5xLCm-5QpKAFxdz-rokzoK9XVYRi10AwIvoJxls98Xmy4tDpSBDdB5sFzKkzAbhrpSIP9K-0aZQ3TSr_yPwC-2gR8wx-vBfQ7VkqMB9LIV2orNL7n24-fZAREmJWDZZOA4gMEFYj8e053dzecWIhHcwUPhNqjBOSR25PSd2uOkr1sAmPVv_i/w480-h640/IMG_5295.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: arial;">To play it safe, we put the pig on with time to spare in case cooking took longer than anticipated.</span><p></p><p><span style="font-family: arial;">12:15pm Chris lit the coals. Once ready, they were spread to the sides of where the pig would be rotating. </span><span style="font-family: arial;"> </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk5-YVOnVQ_Xh5dqCr0mfD--kqn6ikg5LF1BxYO_SdsHD_cH92k0EXVahuYklVCgWJu8-NIZ7zKUAj24yNlhxOymnbyLvmBOcU4RvGnEgeV50EuKM4-uZJFKcSPVSU2sMDUryADvSo9XOZCA21SAi_pUFeIfGJiUlbq8S0Iaf28sNDtVdJZ-eDD8Wt/s3180/IMG_5296.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3180" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk5-YVOnVQ_Xh5dqCr0mfD--kqn6ikg5LF1BxYO_SdsHD_cH92k0EXVahuYklVCgWJu8-NIZ7zKUAj24yNlhxOymnbyLvmBOcU4RvGnEgeV50EuKM4-uZJFKcSPVSU2sMDUryADvSo9XOZCA21SAi_pUFeIfGJiUlbq8S0Iaf28sNDtVdJZ-eDD8Wt/w608-h640/IMG_5296.jpeg" width="608" /></a></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJtKCMW0T1VA8ymVXbBuHVU2LY42B1bW3D59DwcB0yUQBRr270GHl1A74OsxLcZfhxLTdJOKfFwwhPJSyspMin2mEy_5Jk54lkWKvjJkgMGut-xQSsx5V5T_HPwHw2PN3g8ZKxOLYEKErgHUrkcb3mtGW3xQySU2GfB6SbGhI2zkp1DJHkOg4awTGo/s3024/IMG_5305.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2693" data-original-width="3024" height="570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJtKCMW0T1VA8ymVXbBuHVU2LY42B1bW3D59DwcB0yUQBRr270GHl1A74OsxLcZfhxLTdJOKfFwwhPJSyspMin2mEy_5Jk54lkWKvjJkgMGut-xQSsx5V5T_HPwHw2PN3g8ZKxOLYEKErgHUrkcb3mtGW3xQySU2GfB6SbGhI2zkp1DJHkOg4awTGo/w640-h570/IMG_5305.jpeg" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial; text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial; text-align: left;">12:50pm Pig was put on the spit. We started it on the middle position of the spit, and quickly moved it down to the lowest position, closest to the coals.</span></div><p></p><p></p><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial; text-align: left;">Chris monitored the cooking throughout the day and I went to work on sauces and sides for the meal. The time went by really quickly and we lucked out with a perfect temperature day for roasting. Though cool at night for our meal outside, it was nice to have the cloud cover for an all day roast. </span></div><p></p><p></p><div class="separator" style="clear: both; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDo7EUc3CdubpQDMp6C7roMuMt2CSujNW3ICoT0GgCWktuPImP4RGlnkSwPSoZtYJyMby99rbpydq1C33Sr2b_5TSt8Y0J2VzJM2fkWO6z6fyx40yVdRrvT0RhNlB7aAAc1bz2ROjVSM2gYVHR9jRWkZsb11yycAUcbECwf6-SvvzWIXiGo0sXHyeE/s4032/IMG_5318.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDo7EUc3CdubpQDMp6C7roMuMt2CSujNW3ICoT0GgCWktuPImP4RGlnkSwPSoZtYJyMby99rbpydq1C33Sr2b_5TSt8Y0J2VzJM2fkWO6z6fyx40yVdRrvT0RhNlB7aAAc1bz2ROjVSM2gYVHR9jRWkZsb11yycAUcbECwf6-SvvzWIXiGo0sXHyeE/w480-h640/IMG_5318.jpeg" width="480" /></a></div><br /><span style="font-family: arial; text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><span style="font-family: arial;">Notes for future roasts: Next time I will not stuff the pig and will have to think twice about brining it. Though the brining and stuffing makes the meat delicious, I don't know if it had an effect on the skin not crisping. This doesn't make sense since what I've read is salting the skin and drying it out is essential for a crispy result. It could be that the heat was too high at first as I've also read lower temperature for a slow roast followed by hot heat will crisp the skin. More research needs to be done. </span></span></div><p></p><p><span style="font-family: arial;">The "stripes" you see on the skin is the blood/juices leaking out as the pig roasts. This does not make for an attractive finish. Don't know how to avoid this other than to wipe away the liquid as it comes out. </span></p><p><span style="font-family: arial;">We followed Kenji's advice on putting a pan underneath the pig once juices started to run at about the fourth hour. This turned out great as I reheated the juices and poured them over the meat to serve. It was all a little bit of a blur and I did not get photos of me taking apart the pig. Might be better as that got even more graphic than the all the photos already included. </span></p><p><span style="font-family: arial;">The meat was tender, juicy and so delicious.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju7u_mHAZ9_OeHHmAoPmsLrZlLRMAqQ_i4Oa5YAUx7TscnsKBQIYDaIcTfuMhzId9gp54ruy9g104E-sXR4ogCZEOnxRGLkanTFbINchy_DQtVenqoOL8gdSZ7YvtECBnJ_kkeK2EuqyDaGnp9AHc4J3XkNAT6VkTEuG-qYJCPImfoJ2TghkIj3oGN/s4032/IMG_5319.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju7u_mHAZ9_OeHHmAoPmsLrZlLRMAqQ_i4Oa5YAUx7TscnsKBQIYDaIcTfuMhzId9gp54ruy9g104E-sXR4ogCZEOnxRGLkanTFbINchy_DQtVenqoOL8gdSZ7YvtECBnJ_kkeK2EuqyDaGnp9AHc4J3XkNAT6VkTEuG-qYJCPImfoJ2TghkIj3oGN/w480-h640/IMG_5319.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLB_OSaGg8wucS_P25k1VHbT3KW8fMAuqkycamkb4DEvwcgCn1gXPgv9QEvST9a5zQVd7CpkfhFMClDWRNOOcvwg215ZBnebRFu7vSq8--OgsLVEPTt96-Fh86r0z10Q9VlrKCxbfEuBfEJG8drqdhEwUNL_jLqctLtdsLV50u1IFMHNxmf70Ud7xY/s4032/IMG_5322.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLB_OSaGg8wucS_P25k1VHbT3KW8fMAuqkycamkb4DEvwcgCn1gXPgv9QEvST9a5zQVd7CpkfhFMClDWRNOOcvwg215ZBnebRFu7vSq8--OgsLVEPTt96-Fh86r0z10Q9VlrKCxbfEuBfEJG8drqdhEwUNL_jLqctLtdsLV50u1IFMHNxmf70Ud7xY/w480-h640/IMG_5322.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">On the table was a group effort of Maggie's Mac 'n Cheese, Bob's Beans, Cucumber, Corn and Avocado salad with sesame soy dressing, Mexican roasted Zucchini, Green Goddess Slaw, Onion Rings, Kenji's recipe for Sichuan Peanut and Roasted Chili, Thai Lime and Herb Sauce and my Secret Sauce and various buns and tortillas. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidO-BBWyu4SsyLkqI5xaEFmFZlRCCtwr01ocurLITQRjZE5whp45uCgWn-t4UFIVrgv8tWjhlBM8Ke7PzM85tQaKdMR8QFDbLJmIl5M4fkixHDzjh8F4wGggB2qGAIja8OacDN0cphHPmn3cuTzKWBHEGp7VI9WgNEtsyhDJFmP4-GUygEFJH30B0R/s4032/IMG_5324.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidO-BBWyu4SsyLkqI5xaEFmFZlRCCtwr01ocurLITQRjZE5whp45uCgWn-t4UFIVrgv8tWjhlBM8Ke7PzM85tQaKdMR8QFDbLJmIl5M4fkixHDzjh8F4wGggB2qGAIja8OacDN0cphHPmn3cuTzKWBHEGp7VI9WgNEtsyhDJFmP4-GUygEFJH30B0R/w480-h640/IMG_5324.jpeg" width="480" /></a></div><p><span style="font-family: arial;">The next day, there was still a lot to do with the leftovers. I had sent some home with our guests last night, but we had a lot left to get through. I wrapped up the legs and feet for my mom to make stock with and added a few packets of portioned meat and put that in the freezer. I put the rest of the bones into a pot for stock, which is still simmering away as I write this. I cut up the skin determined to crisp it up somehow. And finally, I portioned the rest of the meat for our future meals.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqUxJkZXKVxWjAvSxaK_B3CXhT5HPZF4sSQ62TsKM5dTAWBht5xuGR7O-UkQL-AANHT3gMQjxbUNjucY-sM4nso1qS4Vp53So5v6nFe7M2vWqTXe4e1Ipcyv1AYLul67OGMQMJo2fhPdqy5hfHj565ecF9EGOa9mNN1nuMt7x38Pp57U0_vEVKh3YP/s4032/IMG_5330.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqUxJkZXKVxWjAvSxaK_B3CXhT5HPZF4sSQ62TsKM5dTAWBht5xuGR7O-UkQL-AANHT3gMQjxbUNjucY-sM4nso1qS4Vp53So5v6nFe7M2vWqTXe4e1Ipcyv1AYLul67OGMQMJo2fhPdqy5hfHj565ecF9EGOa9mNN1nuMt7x38Pp57U0_vEVKh3YP/w480-h640/IMG_5330.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: arial;">Nothing was wasted. I took the ears off the head and fried those for the dogs. Chris and I will each have a cheek with our dinner. The skin fried up okay... some crispy pieces, some not so much. I'll sprinkle the crispy bits on our tacos tonight and the dogs will get the rest as treats over time. Thank you sweet delicious pig, you fed a big crowd and will continue to do so. </span><p></p><p><span style="font-family: arial;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA2ps2nWH5MDlpXBRIzyI444EgEM_7lhW0-wVAYyiGBipxvvY9ZWD7Dy_UjwVgKwE1x05fmBtWD7lzeySSpnQSmFcp9G-JsasiTc18fW_q95jW-sATZw2USNYOsB6MoVSi_ghY4xDpVpLbrMfFhlDq0ryxVB1kIHFI4CahkNKPqGiJqflYfar831v5/s4032/IMG_5337.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA2ps2nWH5MDlpXBRIzyI444EgEM_7lhW0-wVAYyiGBipxvvY9ZWD7Dy_UjwVgKwE1x05fmBtWD7lzeySSpnQSmFcp9G-JsasiTc18fW_q95jW-sATZw2USNYOsB6MoVSi_ghY4xDpVpLbrMfFhlDq0ryxVB1kIHFI4CahkNKPqGiJqflYfar831v5/w480-h640/IMG_5337.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">July 7 Update: </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Dogs are happily enjoying their crispy treats. Stock made and put into the freezer to make ramen at a later date. We had tacos on July 5, and last night I made Chinese Twice Cooked Pork for dinner. Delish!</span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1XFDNYSzqJWwMrxezFQ6z46UftU_FuxyvEIWlbZ2R7hgFiJQcgXMAURw7Xf_HTHf6wWYRnWSq_TNRmrU4JN3ONFWzZbXyXzFwaixpwyJjtXJS72OO0SUvM3ktPJ__C1J-sNolQIpEb9zWuYnj9YpHqk0r_PuNY84eoFhh1JV00hJdcZeM5J2upnT-/s3688/IMG_5340.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3688" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1XFDNYSzqJWwMrxezFQ6z46UftU_FuxyvEIWlbZ2R7hgFiJQcgXMAURw7Xf_HTHf6wWYRnWSq_TNRmrU4JN3ONFWzZbXyXzFwaixpwyJjtXJS72OO0SUvM3ktPJ__C1J-sNolQIpEb9zWuYnj9YpHqk0r_PuNY84eoFhh1JV00hJdcZeM5J2upnT-/w524-h640/IMG_5340.jpeg" width="524" /></a></div><br /><span style="font-family: arial;"><br /></span></div><p></p>Mary Emertonhttp://www.blogger.com/profile/03681476696081639919noreply@blogger.com0Seattle, WA, USA47.6062095 -122.332070819.295975663821153 -157.4883208 75.916443336178844 -87.1758208tag:blogger.com,1999:blog-1492361724033118541.post-25224486112422877822020-05-12T15:06:00.002-07:002020-05-13T06:19:22.346-07:00Fan Tuan - Sticky Rice Rolls<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Wow! It’s been almost exactly one year since I last posted. That rotisserie duck was just oh so good! Since then, we’ve made quite a few rotisserie ducks, and I’m telling you, it always turns out great. We have only made one change, the potatoes. I now roast them in the oven with rendered fat from extra fat and skin trimmed from the uncooked duck. They are just as delicious, but allows for more control of cooking and crisping of the potatoes. And oddly, as I type this, I have a duck defrosting in the refrigerator for rotisserie duck later this week. Kismet.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Well, what’s been happening in the time of covid? We have been adhering to strict social distancing and are thankful we are all healthy. I have been going on long walks, listening to podcasts, and starting to experiment more with food. This time has taught me to conserve, be more careful about how much food I make so as not to waste, and incorporate my leftovers into another meal. So, I am thankful for that. I also have an expanding vegetable garden on our roof deck, which the dogs seem to equally enjoy. It could be they are just interested in the organic fertilizer I use. This drives Chris crazy as the dogs are always trying to dig their noses in the dirt, making a mess.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">One of the podcasts I listen to is David Chang of Momofuku. I enjoy all his podcasts so much. He has expanded lately into reviewing bad movies, an Ask Dave podcast and Dad talk.They have been all equally enjoyable. In one of his “Too Small to Fail” episodes, he talked with Eddie Huang who was in Taipei, and they talked about food Eddie loved. He brought up fan tuan, or rice balls/rolls, and oh that brought me back to my time in Taipei just after I graduated from college. Back in the day, you could go out in the morning, and shop a small farmers market with vendors just from your small neighborhood. Each few square blocks had their own small area where folks were selling vegetables, fish, meat, homemade sauces and various food items from food carts. It was literally a neighborhood market. In the morning, food carts would be breakfast items, like steamed dumplings, sweet or salty soy milk, congee perhaps, and fan tuan. Fan tuan was my favorite. They would make it in front of you, fresh. The vendor would be wearing a thick cotton glove, or have a thick cloth on top of which was as sheet of plastic wrap. They would spread steaming hot sticky rice out, place a fried youtiao (chinese doughnut) in the middle, along with some preserved daikon and dried pork floss. Then it would be rolled up so that everything was encased in the rice . It was so good and I honestly have not had one as good since. It doesn’t stop me from trying. With such simple ingredients, you’d think it would be easy. But I think the secret is the freshness of it and the preserved daikon. At home, I wouldn’t wake up in the morning and just make one, so I try to make several at a time and reheat, which is just not the same.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Setting aside the inability to create the same experience at home, let’s talk about the preserved daikon. The pork floss you would buy ready made and the youtiao can also be purchased and baked to come somewhat close to what you could make fresh, especially when wrapped inside the rice. Now the preserved daikon, I distinctly remember how good that was in the rice roll I had in Taipei. You can buy a basic salted preserved daikon. It is not flavored or pickled, it is only dried then preserved with salt. That is fine to use, but it is not what I had in Taipei. In one of those markets, you could buy homemade preserved daikon that has been flavored by the vendor. There was some magic in that daikon I tell you. So, I always try to doctor the daikon with some a little soy sauce, sugar, sesame oil, and chili crisp. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Next the rice. You’ll want to buy Chinese sticky/sweet rice. On the podcast, Eddie Huang, who is a chef, said he would fry the rice in oil before cooking it to give it a sheen after it’s cooked. I washed 4 cups of sweet rice, drained it then fried it in a few tablespoons of oil and a pinch of salt for a few minutes. Don’t brown the rice, the heat should be just enough to lightly sizzle the rice until it soaks up the oil. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A sidebar on cooking rice. I am a fan of a rice cooker. I cook rice at least a few days a week. It cooks perfectly every time and it sits ready to use whenever you are ready to eat. When using the rice cooker, you must measure your rice using the plastic cup that’s included with the cooker. One ‘cup’ of rice using that cup is really only ¾ cup in a traditional measuring cup. There are markings inside the bowl of the rice cooker that tells you how much water to put in. The fill line is equal to cups of rice you are cooking. If cooking 4 cups of sweet rice, fill water to the 4 line for sweet rice. So easy. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I baked the youtiao for 20 minutes at 375f in the oven. And now we’re ready to assemble.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I have not managed to properly roll these in my hand, so I used the help of a sushi roller to get them formed. Lay out a piece of plastic wrap spread a thin layer of rice out. Spread the rice to the size of roll you want to make. I had cut each youtiao in half lengthwise and then crosswise. My rolls turned out to be about 6” long by 2 ¾” wide. I like a thin layer of rice, so I spread the rice out as thin as possible while it would still hold together. The expert tip of frying the uncooked rice paid off big time. It made the rice easier to work with and have a shine to it. Eddie described it as gibing your rice Botox. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Lay the youtiao in the middle, put a little pork floss on each side and a bit of preserved daikon on top. Roll it together to encase everything. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I’d say they turned out pretty well. Can’t compare to the experience of walking down in the morning to buy a freshly made one, but I’ll take it. Going to try to pawn some off on Maggie and keep a few and try reheating them tomorrow. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>Mary Emertonhttp://www.blogger.com/profile/03681476696081639919noreply@blogger.com0tag:blogger.com,1999:blog-1492361724033118541.post-49385162933600052019-05-11T12:37:00.000-07:002024-01-21T11:22:46.335-08:00Barbecue Rotisserie Duck with Truffle Salt Potatoes<div class="separator" style="clear: both; text-align: center;">
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<span face=""arial" , "helvetica" , sans-serif">Have I mentioned how much we like a good duck? I’ve cooked many a duck: tea smoked duck, steamed and fried crispy duck, duck braised in soy sauce and green onions, salted duck, duck confit, duck in blackberry sauce, roasted duck, duck sous vide, duck prosciutto, crispy duck in octo vinaigrette, duck yakitori, David Chang’s stuffed duck, and even a spatchcocked duck on the grill. But once we heard Tom Douglas talk the other night about his rotisserie duck over potatoes, Chris came home and ordered a rotisserie attachment for our Weber charcoal grill. Tom described slow roasting the duck set over a pan of potatoes whereby the duck fat dripped onto the potatoes and cooked them as the duck cooked. My oh my. Done and done.</span><br />
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<span face=""arial" , "helvetica" , sans-serif">1 Whole duck</span><br />
<span face=""arial" , "helvetica" , sans-serif">¼ cup kosher salt</span><br />
<span face=""arial" , "helvetica" , sans-serif">2 tablespoons sugar</span><br /><span face=""arial" , "helvetica" , sans-serif">1/2 teaspoon white pepper</span><br />
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<span face=""arial" , "helvetica" , sans-serif">Tuesday, procure duck. Wednesday, defrost duck. Thursday, dry brine duck in kosher salt, sugar and ground pepper. Prick the duck all over with a sharp metal prong before salt and peppering. I bought one from Viet Wah in the international district here in Seattle. Lay the duck on a rack set over a shallow pan and leave uncovered in the refrigerator until the next day. This will help the skin dry out and produce a nice crispy skinned duck.</span><br />
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<span face=""arial" , "helvetica" , sans-serif">With the rotisserie attachment for the Weber we got two compartments to hold the coals on either side of the barbecue. Chris lit the coals at 5:25 and the coals were ready for the duck at 5:45. </span><br />
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<span face=""arial" , "helvetica" , sans-serif">Take the duck out of the refrigerator 1 hour before you’re ready to cook. Put it on the spit rod and secure it with the forks. I tied the legs together and trussed the wings tight to the body. Once the duck was on the grill, the legs worked their way out of the twine and I had to do a makeshift tie. </span><br />
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<span face=""arial" , "helvetica" , sans-serif">Build a fire with the coals that will keep the grill at approximately 350f. Once ready to cook, place a heat proof metal pan underneath where the duck will be. I covered a shallow roasting pan with aluminum foil. There was extra skin/fat from the duck which I cut into smaller piece and placed on the pan along with the neck. The pan will catch all the fat from the duck and then serve as a roasting pan for the potatoes. Put the duck onto the rotisserie and cook covered, maintaining the 350f temp on the grill.</span><br />
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<span face=""arial" , "helvetica" , sans-serif">While the duck is cooking, cut up 1-2 pounds of yukon gold potatoes and par boil them for about 5 minutes. Drain and let sit just for a minute or so to let the moisture evaporate. When the duck has been on for about 30 minutes, there should be enough fat in the pan from the duck to put the potatoes in for their roasting. I sprinkled the potatoes with truffle salt before putting them into the fat. Stir the potatoes around in the fat to make sure they are coated in the fat. Cover the grill and continue to cook. For about 30 min. The total cooking time for the duck should be 1 to 1 ¼ hours. The duck should be medium to well.</span><br />
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<span face=""arial" , "helvetica" , sans-serif">Let the duck rest at least 10-15 minutes before carving. If your potatoes are not well fried yet, leave them on the grill, over the coals while you let the duck rest. We grilled some asparagus as well while the duck rested. I think next time, we will also place some coals directly under the potatoes for hotter frying.</span><br />
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<span face=""arial" , "helvetica" , sans-serif">Really delicious! We loved the duck and will definitely make it over and over again.</span><div><br /></div><div>Update: I now render duck fat from extra fat trimmed off the duck and roast the potatoes in the oven. Works just as well!<br />
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</div>Mary Emertonhttp://www.blogger.com/profile/03681476696081639919noreply@blogger.com0Seattle, WA, USA47.6062095 -122.332070847.2636695 -122.9775178 47.9487495 -121.68662379999999tag:blogger.com,1999:blog-1492361724033118541.post-49236314195108259662018-07-23T11:51:00.000-07:002018-07-26T10:39:16.861-07:00Whole Lamb Roast<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">On a warm July day, it was time to roast a whole lamb. The lamb sandwiches at our neighborhood <a href="http://seattlegreekfestival.com/" target="_blank">Greek festival at St. Demetrios</a> has long been a Chris favorite. This spring, we visited another area festival, <a href="https://seattle.carpediem.cd/events/6317455-2018-bite-of-greece-seattle-at-greek-orthodox-church-of-the-assumption/" target="_blank">Bite of Greece at Assumption Greek Orthodox Church</a>, and had their fantastic lamb sandwiches. Talking with one of the event’s organizers, we were immediately hooked on the thought of doing our own lamb roast. Thus began the month’s long pondering, internet surfing, and recon mission on how to set this dream in motion. Based on what we were told, the initial plan was to rent a rotisserie and purchase the lamb at Costco. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Costco carries frozen whole lamb from New Zealand at their Business Centers. I drove out to the closest one to us and confirmed this was indeed the case. If you go online, they also ship them to certain parts of the country. The problem with this was how to defrost the lamb. I thought of borrowing a super large boat cooler and using ice to slowly defrost it or even putting it in our bathtub with ice. This caused me a lot of consternation for all that could go wrong, so I continued my search for a fresh lamb. I contacted Rainshadow Meats, a local butcher. A general lack of response and common courtesy, never mind customer service, pushed me into a different direction. I then called <a href="https://bobsqualitymeats.com/" target="_blank">Bob’s Quality Meats</a>, who took my order and had my lamb the following Friday. A lovely 35 pound lamb.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">On the rotisserie spit front, Chris did the research and we decided to purchase a <a href="https://www.autodoner.com/autodoner/products/party-que/party-que-standard.aspx" target="_blank">Party Que from Optimal Automatics</a>. I had found that renting one for two days would be equivalent to the cost of purchasing this one. Did we need yet another outdoor grill? No, we already have three – a Weber Gas, Weber Charcoal and Weber Smoker which also converts to a pizza oven. A fourth really jeopardizes the aesthetic of our roof deck, if the previous three had not done so already. We thought, when not in use, the legs could be taken off this one and perhaps it could be concealed behind one of the other grills.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">So, lamb, check. Rotisserie, check. Date, selected. I had planned to pick up the lamb first thing Friday morning. I called Bob’s on the Wednesday before just to confirm there were no issues with getting the lamb. I was reassured all would be well. On Friday morning I arrived at the butcher and no lamb. Well, not yet. 10:30, I was assured it would be there by 10:30. Not the end of the world, but now I was already one hour behind schedule. All the research I had done said it would be five hours to roast the lamb. We planned to get the lamb on by 11:00am, but then decided 12:00 would still give us enough time should any mishaps occur. We put the lamb in the back seat of my car and I was off.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Back home, I skewered the lamb and used the forks to secure it to the skewer. I then stuffed the lamb with sea salt and pepper, lemons, onions, garlic cloves, fresh parsley, rosemary and oregano, and bread soaked in red wine and sewed up the belly. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">At 12:15, the lamb was ready to go on after a few adjustments with the forks to make sure the lamb would not move around on the skewer. Chris and I carried the lamb, each holding one end of the skewer, up the stairs and onto the deck. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The roasting started with the lamb in the top position on the rotisserie. Coals were placed on each side of the lamb, but not right underneath. I brushed the lamb about every half hour with a vinaigrette. After about an hour, we moved the lamb to the middle rung. It stayed there for the next few hours. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We used thick plastic sheeting to cover our wood deck under the spit. I figured there would be some oil splatter as the lamb cooked, and there was. I covered the entire bottom / inside of the spit with many layers of aluminum foil in an effort to keep it clean for easier storage after use. This worked out really well because all Chris had to do the next day was to pull out any warm coals and put them into a metal bucket and then roll up the foil. Underneath, a perfectly clean spit.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I had made a vinaigrette with olive oil, red wine vinegar, crushed garlic, rosemary, oregano, pomegranate molasses, salt and pepper to brush the lamb with. With sprigs of fresh rosemary, oregano and parsley I made a brush to do the basting. I also bought an injector to inject some of the marinade into the lamb. Well, the injector got clogged, and while trying to free it, I knocked over my bowl of vinaigrette onto our wood deck. It left a lovely giant oil splatter. And then I had to remake the vinaigrette. Argh!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Taking the opportunity here to grill the calamari for my salad</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">About four hours in, we thought we should take a temperature reading. Hmm, concerning… it was only 80 degrees. This seemed wrong given the pliability of the lamb, and as it turned out, it was. Our thermometer was broken. Another thermometer confirmed the lamb to be at 120 degrees. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Over time, as the lamb cooked, the stuffing inside began to drip and ooze, which was not making Chris happy. Eventually, a hole developed and the stuffing fell out. He was much happier. We lowered the lamb to the bottom rung, closest to the coals for the last hour and half of roasting. The best part of the lamb were the pieces Chris cut off while it was still on the spit. Those hot juicy pieces with the crispy outer were delightful. Total roasting time, about 6 hours. Total charcoal briquettes used, 74 pounds. Total lamb, oodles and oodles. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We took the lamb off and set it to rest on a side table we had set up next to the spit. The side table was covered with plastic and then foil. It was there that I broke down the lamb into large pieces to be brought down to the kitchen to carve. Wow, did we have a lot of meat! </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Dinner was served buffet style: </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">roasted whole lamb</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">warmed pita and soft buns </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">basmati and wild rice with chickpeas, currants, fried onions and herbs </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">fattoush salad</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">grilled calamari salad</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">and from <a href="http://www.vioscafe.com/catering/" target="_blank">Vios Café</a>: grilled vegetables, </span><span style="font-family: "arial" , "helvetica" , sans-serif;">falafel and </span><span style="font-family: "arial" , "helvetica" , sans-serif;">tzatziki</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It was a blur of lamb haze for me. I felt quite calm and easy until the last flurry of getting the lamb served. It was a perfectly beautiful day for a lamb roast. Not too hot, mid 70’s, and cool breeze. If there was one thing that could have been better was it not being so cool out when we ate, as it chilled the food down quickly. The lamb was better hot off the spit. Next time, perhaps I would carve it table side. What to do with all the leftover lamb? I’ve already made one dinner of lamb ragu and pasta. I’ll be taking a break from lamb tonight, but tomorrow… who knows what lamb delight will arise.</span><br />
<br />Mary Emertonhttp://www.blogger.com/profile/03681476696081639919noreply@blogger.com2Seattle, WA, USA47.6062095 -122.332070847.2636695 -122.9775178 47.9487495 -121.68662379999999tag:blogger.com,1999:blog-1492361724033118541.post-9862971490435640872018-05-17T18:33:00.002-07:002018-05-17T18:33:43.789-07:00Brussels Sprouts, Shiitake Mushroom and Bacon Pot Stickers<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitEit6nmzdodn0IcjRm-CT0h1Fuagd8_KJKxPu8em0vRYb-U-Yz9Bogi-3Q4Xjf3RmZczRaBibr6__OYRkH7Wfs8Q0aeKiUi_QqtCsUu2drvIlbk4fOZ0ivLKzBSaSGAf723u_-DPm_j0/s1600/A4467E22-D885-4181-AFE4-F4F49C71B56B.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1109" data-original-width="1600" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitEit6nmzdodn0IcjRm-CT0h1Fuagd8_KJKxPu8em0vRYb-U-Yz9Bogi-3Q4Xjf3RmZczRaBibr6__OYRkH7Wfs8Q0aeKiUi_QqtCsUu2drvIlbk4fOZ0ivLKzBSaSGAf723u_-DPm_j0/s640/A4467E22-D885-4181-AFE4-F4F49C71B56B.jpeg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Chris recently stated that we should start our meatless Mondays again. Did I hear correctly? He had read about the </span><a href="https://www.impossiblefoods.com/burger/" style="font-family: Arial, Helvetica, sans-serif;" target="_blank">“Impossible Burger”</a><span style="font-family: "arial" , "helvetica" , sans-serif;">, a revolutionary meatless burger, </span><span style="font-family: "arial" , "helvetica" , sans-serif;">and had become obsessed with trying it. Okay, revolutionary is my word, but it is pretty amazing. The Impossible Burger is currently only available in restaurants and after trying it, Chris decided he could go meatless Mondays if it tasted like that. What does this have to do with these pot stickers? Now that I’m writing this, the answer seems like, nothing, because somehow bacon made it into the mix, thereby making it meated. I did start with good intentions of using brussels sprouts and mushrooms as the filling rather than the usual ground pork. But then what’s with the bacon? Well, I do enjoy a good roasted brussels sprouts with pancetta or bacon, so it seemed like a good idea. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Makes about 50 pot stickers:</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">For the filling:</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 lb Brussels Sprouts cut in half and thinly sliced, discard the stems</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">½ lb Shiitake mushrooms, thinly sliced and depending how large they are, cut in half</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4 oz bacon or pancetta, finely diced (use a bacon that is not too smoky)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 Shallots, minced</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 Tbsp minced ginger</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 Tbsp maple syrup</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 ½ tsp kosher salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Freshly ground black pepper and white pepper</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 Green onions, finely sliced</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 Egg, beaten</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Pot Sticker / Gyoza Shells</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">For the sauce:</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Soy sauce (I use Yamasa brand)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Vinegar - I used a mix of white vinegar and rice vinegar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Finely minced ginger</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Chili oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">I didn’t provide any measurements as I always make it fresh and never measure. I would say it’s about 2 parts soy sauce to 1 part vinegar, 1 part sugar and just a bit of ginger and chili oil. But you should experiment and taste to see what you like.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">To make the filling:</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Sauté the bacon or pancetta until crispy. Add a little oil to the pan if your bacon is lean, like mine was. Then add the shallots and ginger and sauté until softened. Add the brussels sprouts and the maple syrup and turn heat to high and sauté until the sprouts are softened and then add the mushrooms, salt and peppers. Continue to sauté until the sprouts are starting to carmalize and the mushrooms are softened. Remove from heat and let cool to room temp. Add the egg and green onions and mix well.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">To wrap the pot stickers, I used store purchased pre-made shells. I purchased two different brands to compare and decided on the “Dynasty” brand as they were slightly thinner. Normally, with a meat filling, I would choose a thicker shell, but for a more delicate filling, I chose to go with a thinner shell. It’s really up to you on whatever your preference is.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Get a little bowl of water and a sheet pan lined with parchment paper. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Take a shell, dip your finger into the water and put a rim of water around the edge of the shell.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Place a small spoonful of filling in the middle. If you’re like me, I like to try and squeeze as much filling as possible into the shell. Sometimes not a great tact, but I can’t help myself.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Fold the shell over and pinch the top middle together. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Then crease and fold a little bit of the back side of each side of the shell and pinch it so you have a little half moon shape. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">You can probably Google how to wrap a pot sticker and get a video tutorial. It’ll be much easier than trying to figure it out based on my description.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">The filling is a little difficult to handle as it does not stick together like a ground pork filling. So, it’s not as fast moving on the wrapping side. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">To cook, heat a heavy skillet or non-stick pan over medium to medium-high heat. Add a little oil and place the pot stickers on top. Add water to the pan until it covers about ⅓ of the pot sticker. If you are cooking them from a frozen state, add just a little more water. The filling is cooked, so you really just need to cook the shell and heat the filling. Cover the pan with a lid.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Once water is evaporated, you’ll start to hear the pan sizzle. Remove the lid and let the pot stickers fry until they are nicely browned. Serve with dipping sauce. They were quite delicious and I’d say, you could easily skip the bacon. In fact, next time I will and really make it meatless.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqDpCzh2nALTnGXm2NrDAtDxFVnaWnar1O_MAu38RLG5QOiHPSl5zlHcMAtTk8yWAFbbkHiCdqLl0l9kiQE1GD9LJcr9rv39UPbF6j5V2ZGHNtBDFKSxwDWMao1Fn9OlBN5hk2ElJxFW0/s1600/FB7580FF-2847-4804-8C81-EF68245EFDC5.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqDpCzh2nALTnGXm2NrDAtDxFVnaWnar1O_MAu38RLG5QOiHPSl5zlHcMAtTk8yWAFbbkHiCdqLl0l9kiQE1GD9LJcr9rv39UPbF6j5V2ZGHNtBDFKSxwDWMao1Fn9OlBN5hk2ElJxFW0/s640/FB7580FF-2847-4804-8C81-EF68245EFDC5.jpeg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This made a batch of 50 pot stickers. I always choose to make a bunch and freeze them because if I'm going to go to the work of making the filling, it's not that much more work to wrap a large batch. They freeze really well and I love it when I can just pull out a few and cook them whenever a craving or need arises.</span>Mary Emertonhttp://www.blogger.com/profile/03681476696081639919noreply@blogger.com0Seattle, WA, USA47.6062095 -122.332070847.2636695 -122.9775178 47.9487495 -121.68662379999999tag:blogger.com,1999:blog-1492361724033118541.post-80714984796320862702018-04-01T10:47:00.003-07:002018-04-01T10:52:26.644-07:00Japanese Souffle Pancakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFGThLDVb64PkNOlaW6cpHHv9d_LhlGpua89HibuvTZnBjAIPDYnRsHjMWHqisUlFBeyI2CuNYMDhIZTv0fOHbQ5Az7X4H3tb-R-c2HxLU9BsW36uoWAng5-4XTtmOUyasN39vhR0O5X8/s1600/142DD4D6-D20A-494C-B56A-3D40A42CAF30.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFGThLDVb64PkNOlaW6cpHHv9d_LhlGpua89HibuvTZnBjAIPDYnRsHjMWHqisUlFBeyI2CuNYMDhIZTv0fOHbQ5Az7X4H3tb-R-c2HxLU9BsW36uoWAng5-4XTtmOUyasN39vhR0O5X8/s640/142DD4D6-D20A-494C-B56A-3D40A42CAF30.jpeg" width="480" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Woke up this morning and decided to work on a quick cooking project. One food item we did not get to while we were visitng Japan was the beautifully fluffy and light souffle pancakes. We came close in Yokohama passing by <a href="http://flippers-pancake.jp/" target="_blank">Flipper’s</a> on Motamachi, but had just eaten lunch, so could not justify waiting in line and having a meal of pancakes. We tried the togo option, trying to buy just one to try, but they would not do it. After making them today, I know why. These should be eaten hot, right off the pan. Today, for Easter, I thought I would surprise Stella and try my hand at making these for a breakfast treat. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">4 large eggs, separated</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">½ tsp cream of tartar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp milk</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp Japanese mayonaise (I used Kewpie mayonaise) </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp vanilla</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 tbsp sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">¼ cup flour</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Butter for cooking</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In a large bowl, whisk together egg yolks with the milk, mayo and vanilla. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Sift in the flour</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">In a separate bowl, beat the egg whites with the cream of tartar adding the sugar a bit at a time until stiff shiny peaks form.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Carefully fold in the egg whites, 1/3 at a time, into the yolk and flour mixture.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ5u-23yQgN-IumN7s7EF7GyQU3NJmC3ajOYaASqfttm043qCsO8fKxzVMHVtAGcBD-hzHL0hyxtGbn459ckiUtdidAs2GmiGm92t-wp8xMwFs_orNT8-kvC8QPhtmS55SJnPdwfrmdFE/s1600/66582E5F-C423-4CF8-90F0-ED5ADEB1DD10.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ5u-23yQgN-IumN7s7EF7GyQU3NJmC3ajOYaASqfttm043qCsO8fKxzVMHVtAGcBD-hzHL0hyxtGbn459ckiUtdidAs2GmiGm92t-wp8xMwFs_orNT8-kvC8QPhtmS55SJnPdwfrmdFE/s640/66582E5F-C423-4CF8-90F0-ED5ADEB1DD10.jpeg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Combine egg yolk and flour mixture</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBDD1cH2lQ3l7pOcudleFBT5Op0EPCxvvOtIGJEq4GOgMejRiumD5xEKVGNKk1R2AyekJs5XVAwewRr06xt-XbFkKRkMG-4GY8omWjS_llqnJE1cRtGsCMGPqJh4woMZeN9i0f7QM5S68/s1600/7846AA0B-5FB8-4DD5-BD2A-C4DC394CC8E6.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBDD1cH2lQ3l7pOcudleFBT5Op0EPCxvvOtIGJEq4GOgMejRiumD5xEKVGNKk1R2AyekJs5XVAwewRr06xt-XbFkKRkMG-4GY8omWjS_llqnJE1cRtGsCMGPqJh4woMZeN9i0f7QM5S68/s640/7846AA0B-5FB8-4DD5-BD2A-C4DC394CC8E6.jpeg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Beat egg whites with cream of tartar</span></td></tr>
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<tr><td style="text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid6AAS2yRFCuYl9g_aC_xDAhyphenhyphenloKzJYDTC0STsKC2wUL8REPvga3kgKJ7BJ805zFvbECNoKd826jrMOSZk2uutKPhWz1MIwt5hlNfeSJKi-XjlZg50MaTQO3NL-6V4cA9Qqy-bQlb2P5I/s640/15D7277A-5FB0-4559-BACA-3F4F54DF4B2F.jpeg" style="margin-left: auto; margin-right: auto;" width="480" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Fold in egg whites 1/3 at a time</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Heat a non stick pan over medium low heat. Add a little bit of butter. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Using a round silicone spatula or spoon, drop a round mound onto the pan. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Cover with a glass lid if possible or regular lid and let cook for a few minutes.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Flip and cover and cook for another few minutes.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Turn heat off and let rest for a bit before uncovering. They will deflate a bit. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Serve with your favorite pancake toppings. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH562eBqDeZu562XuLU4-j_Md5z2SgeB4h5XBjbJbpzm-X2iEIkL1nf2URzdFVduU94aUuzXhJP9eJSYS8lDjVCxqqEKmFeGy29_yqRaRPuyGGWd0FKamXfNBwEaQ6N0GtzG27tkyRotk/s1600/B57ED10B-AB50-437A-BE8C-289EEB939623.jpeg" imageanchor="1" style="font-family: Times; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH562eBqDeZu562XuLU4-j_Md5z2SgeB4h5XBjbJbpzm-X2iEIkL1nf2URzdFVduU94aUuzXhJP9eJSYS8lDjVCxqqEKmFeGy29_yqRaRPuyGGWd0FKamXfNBwEaQ6N0GtzG27tkyRotk/s640/B57ED10B-AB50-437A-BE8C-289EEB939623.jpeg" width="480" /></a></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Cover and watch the pancakes rise</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">These were delicious and for me, someone who does not generally like pancakes, I thought they were excellent. Light and fluffy, a touch of sweetness and a touch of saltiness. Add a little lightly whipped cream and pure maple syrup, yum! To read about our latest trip, to Tokyo, go to my new blog: decadefiveme.com!</span><br />
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Mary Emertonhttp://www.blogger.com/profile/03681476696081639919noreply@blogger.com0tag:blogger.com,1999:blog-1492361724033118541.post-50780893214434051272018-01-31T09:28:00.001-08:002019-06-25T17:59:53.575-07:00Something New - The Mary Buffet Travels<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Well, hello there. It’s been quite a while since I’ve posted on the Buffet. It was a good run for a while there and I was hooked, but I eventually got distracted and fell off the routine of blogging our meals. Other things took over and then I realized how much brain power, time and energy I spent each day working on the blog. My family still uses the site to look up recipes and past meals, especially our kids. This makes me happy as this is why I started this blog. I do plan to return to it from time to time to make additions, but in the meantime, if you are inclined, please visit me at <a href="http://www.themarybuffettravels.com/">http://www.themarybuffettravels.com</a>.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Mary Buffet Travels will share our travel, eating and other life adventures. I find as life goes on, my memory gets worse and worse. I wanted to continue to chronicle our travels and other life adventures in order to return to them from time to time. It’s also a great way for me to get some of our travel photos in some sort of logical order. I’ve also moved over past posts of travel from this site. Chris has always been our travel planner and I will do my part in keeping our journal. Maybe when he retires, we can travel and write books together! Until then, come share our journeys at <a href="http://themarybuffettravels.com/">themarybuffettravels.com</a>.</span><br />
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Mary Emertonhttp://www.blogger.com/profile/03681476696081639919noreply@blogger.com0tag:blogger.com,1999:blog-1492361724033118541.post-65011311354576567972017-01-29T14:09:00.000-08:002017-01-29T14:09:43.864-08:00Fried Tofu Skin Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9d_ORQy2Rl2kJ_nQAxc0ZWR4dffv25j1QO7dPJ_8JH2bSA9gDfJ2aDtGP09He5VAkBwwcryiGXQJOv_OZx8oBUI8Tij7biKzDqeHvnIaqlNR2YMMGE6qpjY7oENFzp9mo7EQihYZkNVc/s1600/DSC08462.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9d_ORQy2Rl2kJ_nQAxc0ZWR4dffv25j1QO7dPJ_8JH2bSA9gDfJ2aDtGP09He5VAkBwwcryiGXQJOv_OZx8oBUI8Tij7biKzDqeHvnIaqlNR2YMMGE6qpjY7oENFzp9mo7EQihYZkNVc/s640/DSC08462.JPG" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">My mom and I meet for lunch quite often and nearly always meet at a Chinese restaurant next to a Chinese grocery store which are somewhat equidistant between our two houses. The restaurant serves dim sum at lunch, and though we each normally order one of their 'lunch special' items, I am always tempted to get one dim sum item to share. A steamed tofu skin roll is a favorite and is something I had never made before. In looking for new things to try for this Chinese New Year, I decided to make a fried version thinking the kids and Chris may prefer that to steamed. This roll can either be steamed or fried, so the preparation of it is the same, and once rolled, you can decide whether you'd prefer to steam or fry them.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Makes approximately 16 rolls:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 ¼ pound ground pork</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6 ounces small shrimp, shelled, deveined and finely chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5 dried shiitake mushrooms</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5 ounces water chestnuts, finely chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 scallions, thinly sliced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp finely minced ginger</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons tapioca starch</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 egg white</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp light soy sauce</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp rice wine</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp sesame oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">½ tsp salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">¼ tsp ground white pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 tbsp reserved liquid from shiitake mushrooms</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">tofu skin</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 egg beaten for wrapping the rolls</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI-41ACF2kw-XDLd2cWWHCRb08RhdaY-UdzHD5pbbv5LzpApyNaTUAz0EsJ6Vq_nTj7Ynjj9Gbv7hmkPX6h88JgaqjuAmGTLdCzXcyUzTo0wQ7QFaPP-rIORe7E_DItpefzjiY-EK0pKE/s1600/DSC08451.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI-41ACF2kw-XDLd2cWWHCRb08RhdaY-UdzHD5pbbv5LzpApyNaTUAz0EsJ6Vq_nTj7Ynjj9Gbv7hmkPX6h88JgaqjuAmGTLdCzXcyUzTo0wQ7QFaPP-rIORe7E_DItpefzjiY-EK0pKE/s400/DSC08451.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7_txcqUAc7EZzfsXg1p9ByvmPl-Cp4zqiKd6_bgYrdaoVJpHTj9GDlkjvJbt9ik2dQX1Dp_v3xFsqssNtKl_kvIH0007AO3nMdvLl6mLzs6JX62e_kLgqIjyBxena2Ai5nsZd99iwdmQ/s1600/DSC08452.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7_txcqUAc7EZzfsXg1p9ByvmPl-Cp4zqiKd6_bgYrdaoVJpHTj9GDlkjvJbt9ik2dQX1Dp_v3xFsqssNtKl_kvIH0007AO3nMdvLl6mLzs6JX62e_kLgqIjyBxena2Ai5nsZd99iwdmQ/s400/DSC08452.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Rinse and soak the shiitake mushrooms in boiling water until softened. Squeeze excess water from mushrooms, reserve soaking liquid and cut the mushrooms into tiny pieces. Combine all ingredients, except tofu skin, in a large bowl and mix well. Cover and refrigerate for an hour or so or overnight.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjd6G6AbymfRVv2VCc7GBwKojqyWEMpbSuUM5kQBGGecj3QVWNb2y3b7OLX-tOfv7IJDYZIFi0RUHwV0ief_niHlY4jPdB4xi_APlgB15Cx5C-guLB2RNvUo7US9GFBkt8E5gY7hCTrOs/s1600/DSC08453.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjd6G6AbymfRVv2VCc7GBwKojqyWEMpbSuUM5kQBGGecj3QVWNb2y3b7OLX-tOfv7IJDYZIFi0RUHwV0ief_niHlY4jPdB4xi_APlgB15Cx5C-guLB2RNvUo7US9GFBkt8E5gY7hCTrOs/s400/DSC08453.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6dmzXRwg1gD11pOvULo5Bl1YSjv3G64k70wZ2LxKvu41217hilaptXuUBP8s2VdhOBKYSi341LRoEw-BKhCovb0X9izZZYrXcPdmPF_5PbJTLe1M3DFeSnNDCcQnAY4l41AHG60RBUdw/s1600/DSC08454.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6dmzXRwg1gD11pOvULo5Bl1YSjv3G64k70wZ2LxKvu41217hilaptXuUBP8s2VdhOBKYSi341LRoEw-BKhCovb0X9izZZYrXcPdmPF_5PbJTLe1M3DFeSnNDCcQnAY4l41AHG60RBUdw/s400/DSC08454.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Unless you can find fresh tofu skins, they are dried but are found in the freezer section. Per my mom, if left just dried and not frozen, they would easily break apart. To prepare the skins, defrost them in the refrigerator. They defrost rather quickly. The package of skins I had were large round pieces which I quartered, cutting them with scissors. Soak each piece in cold water for about 30 seconds or until softened. Gently squeeze out the excess water.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjujBdFhelJuN8pqZx_tC2l80kY22ZiGKkFfenCtFTjGBwk0zU9B91lHuZG5MF8TDo8na907MuYebLhIAR_6yOAZVrQKKucdlqmRGbzhwDnHCJoIbIK4MiEjJoRW1FN7-6H9wD_JnMpB3E/s1600/DSC08457.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjujBdFhelJuN8pqZx_tC2l80kY22ZiGKkFfenCtFTjGBwk0zU9B91lHuZG5MF8TDo8na907MuYebLhIAR_6yOAZVrQKKucdlqmRGbzhwDnHCJoIbIK4MiEjJoRW1FN7-6H9wD_JnMpB3E/s400/DSC08457.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Form a small roll of the ground pork mixture at the base and center of the tofu skin. Roll over twice and then fold one side of the skin over onto itself, roll again, and fold the other side of the skin over onto itself. Then finish rolling to the end and brush the edge of the skin to help seal the roll. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The tofu skins felt wet and since I rolled these ahead of time, I let them sit in the refrigerator, uncovered, until ready to fry. You don't want to drop a wet roll into the hot oil as you will have a lot of splatter. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat a pot of oil until it reaches 350f. If you are only frying a few, you can use a smaller pot, therefore having to use less oil and you only need oil deep enough so that the rolls will not touch the bottom of the pot when frying. But keep in mind, if you overcrowd the pot, the oil temp will drop a lot and therefore take longer to get back up to heat. This will cause uneven frying. I gave some uncooked rolls to my mom and froze the rest and will try steaming them next time. But these fried ones sure were delicious!</span></div>
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Mary Emertonhttp://www.blogger.com/profile/03681476696081639919noreply@blogger.com2tag:blogger.com,1999:blog-1492361724033118541.post-35370929960789182472017-01-25T18:09:00.001-08:002017-01-29T14:08:39.926-08:00Chinese Daikon (Turnip) Cake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="background-color: white;"><span style="line-height: 18px;">Chinese New Year, the year of the rooster, is this Saturday, January 28, and I am in prep mode. I pulled this recipe out from a post from a few years ago and made a few minor edits and added some photos. I made a 1.5 batch of the below recipe this time around and am posting this ahead of the final step of frying before eating so that you can use the recipe if you'd like before the weekend. I'll be adding the finished product photo later this weekend. </span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="background-color: white;"><span style="line-height: 18px;">This recipe contains a lot more of the flavor bits; the Chinese sausage, shiitake mushrooms, dried shrimp and scallion than I've had at our local dim sum restaurants. I think it probably contains more daikon as well as the daikon being more substantial in the cake. I used my food processor with the grater </span></span><span style="line-height: 18px;">attachment to grate the 3 pounds of daikon, so the size of the grated daikon is thicker. In comparison, this daikon cake will not be as smooth and doughy than what you might get at a restaurant. I favor the extra flavor bits and daikon strips.</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;">2 lbs Chinese daikon</span><br style="background-color: white; line-height: 18px;" /><span class="Apple-style-span" style="background-color: white; line-height: 18px;">1 oz small dried shrimp</span><br style="background-color: white; line-height: 18px;" /><span class="Apple-style-span" style="background-color: white; line-height: 18px;">1 1/2 cups dried shiitake mushrooms</span><br style="background-color: white; line-height: 18px;" /><span class="Apple-style-span" style="background-color: white; line-height: 18px;">5 oz Chinese sausage</span><br style="background-color: white; line-height: 18px;" /><span class="Apple-style-span" style="background-color: white; line-height: 18px;">3 scallions, thinly sliced</span><br style="background-color: white; line-height: 18px;" /><span class="Apple-style-span" style="background-color: white; line-height: 18px;">1 garlic clove, finely minced</span><br style="background-color: white; line-height: 18px;" /><span class="Apple-style-span" style="background-color: white; line-height: 18px;">3 tsp sugar</span><br style="background-color: white; line-height: 18px;" /><span class="Apple-style-span" style="background-color: white; line-height: 18px;">3 tsp rice wine</span><br style="background-color: white; line-height: 18px;" /><span class="Apple-style-span" style="background-color: white; line-height: 18px;">2 tsp light soy sauce</span><br style="background-color: white; line-height: 18px;" /><span class="Apple-style-span" style="background-color: white; line-height: 18px;">1/4 tsp Ground white pepper</span><br style="background-color: white; line-height: 18px;" /><span class="Apple-style-span" style="background-color: white; line-height: 18px;">2 tbsp finely chopped cilantro</span><br style="background-color: white; line-height: 18px;" /><span class="Apple-style-span" style="background-color: white; line-height: 18px;">1 2/3 cups rice flour</span><br style="background-color: white; line-height: 18px;" /><span class="Apple-style-span" style="background-color: white; line-height: 18px;">2 cups of liquid reserved from turnip, shrimp and shiitakes</span><br style="background-color: white; line-height: 18px;" /><span class="Apple-style-span" style="background-color: white; line-height: 18px;">oil for pan frying</span><br style="background-color: white; line-height: 18px;" /><br style="background-color: white; line-height: 18px;" /><span class="Apple-style-span" style="background-color: white;"><span style="line-height: 18px;">Grate the turnip using a coarse grater into a large bowl, or use the grater attachment on your food processor. Cover the turnips with salted boiling water and let sit for 5 minutes. Drain using a sieve or colander, reserving the liquid. When cool enough, squeeze out as much excess water as possible and squeeze the water into the reserved water. Loosen the daikon so it is not stuck together. </span></span><br style="background-color: white; line-height: 18px;" /><br style="background-color: white; line-height: 18px;" /><span class="Apple-style-span" style="background-color: white; line-height: 18px;">Rinse then soak the dried shrimp in boiling water until soft. Drain, adding the liquid to the turnip liquid. Chop the shrimp into very small pieces.</span><br style="background-color: white; line-height: 18px;" /><br style="background-color: white; line-height: 18px;" /><span class="Apple-style-span" style="background-color: white; line-height: 18px;">Rinse then soak the shiitake mushrooms in boiling water until softened. Drain and add the liquid to the turnip liquid. Squeeze out excess liquid from the mushrooms, remove stems and finely chop.</span><br style="background-color: white; line-height: 18px;" /><br style="background-color: white; line-height: 18px;" /><span class="Apple-style-span" style="background-color: white; line-height: 18px;">Steam the Chinese sausages for about 10 minutes and finely dice.</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;">In a large wok, heat 1 tbsp of oil. Fry the sausages for about a minute and then add the shrimp and mushrooms and fry for another couple of minutes. If you have very lean sausages, you may need to add additional oil. Add the scallions, garlic, sugar, wine, soy and white pepper and stir fry for another couple of minutes. Then add the turnip, cilantro and rice flour and toss to combine well. Add the reserved liquid and mix well. </span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;">Put the turnip mixture into a greased square pan, 10" x 10". Or split up into two smaller pans depending on the size of your steamer or wok. Steam for 75 to 90 minutes, adding water as needed to steamer. I am now the happy owner of a convection steam oven, so I used that this time around. But a large wok or other steam contraption will work just fine.</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="background-color: white; line-height: 18px;">Let cool slightly, cover and refrigerate overnight. Remove the cake from the pan and cut into small squares. With our below freezing temps, I just put my pan outside for a few couple of hours and it was ready to go. </span></span><br />
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<span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Pan fry the turnip cakes in a little bit of oil over medium heat until heated through and just slightly crispy on the outside. </span></span>Mary Emertonhttp://www.blogger.com/profile/03681476696081639919noreply@blogger.com1tag:blogger.com,1999:blog-1492361724033118541.post-15055205197513477572016-12-02T09:22:00.000-08:002016-12-02T09:22:17.037-08:00Duck Confit<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We love eating duck in the Emerton family and duck confit is right up there as one of our favorites; whether they are lightly fried in a pan and served with roasted potatoes and a fresh green salad, or cooked with risotto and drizzled with truffle oil. There are so many tasty ways to have duck confit, it's a good idea to make a couple extra to have in the freezer for an easy go-to for a future meal. The best thing that happened while making these? Stella walked in, saw the melting duck fat, and said "you're making duck confit?" Proud mama.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">You'll need:</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">3 tablespoons kosher salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 tablespoons sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tablespoon coarsely cracked black pepper</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4 cloves garlic, smashed</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 shallot, peeled and thinly sliced</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">8-10 sprigs thyme</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">8-10 fresh bay leaves</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">8 duck hind quarters (legs with thighs attached)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">about 6 cups of duck fat</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 dish or pan large enough to hold all the duck legs in a single layer.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">To prepare</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1) Mix together the kosher salt and sugar. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2) Sprinkle half of the salt and sugar mixture in the bottom of the pan. Evenly scatter half of the pepper, garlic, shallot, thyme and bay leaf. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">3) Place the duck, skin side up, over the salt mixture and then sprinkle with the remaining salt/sugar, pepper, garlic, shallot, thyme and bay leaf.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4) Cover with plastic wrap and refrigerate for 1 day.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The next day, preheat the oven to 225f.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">5) Take the duck out of the refrigerator about 30 minutes before you are ready to cook them. Brush the salt mixture off of the duck pieces and arrange them in a single snug layer in a deep baking dish or large dutch oven. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">6) Melt the duck fat in a saucepan.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">7) Pour the melted duck fat over the duck. They should be covered by the fat.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">8) Place the pan in the oven and cook the duck for about 3-4 hours. The duck should be tender and easily pulled away from the bone. It may take longer depending on whether the duck is cold going into the oven and if the oil is hot or warm. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">9) Cool and store the duck in the fat. The duck will keep in the refrigerator for several weeks. Or, you can wrap them tightly with a little of the fat and freeze them individually. Six of these will find their way into a cassoulet this weekend. Stella may get lucky and score a whole leg for dinner.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">The duck fat can be strained, cooled and reused. I put some in a jar in the refrigerator to roast potatoes and put the rest into the freezer. It's liquid gold.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>Mary Emertonhttp://www.blogger.com/profile/03681476696081639919noreply@blogger.com1tag:blogger.com,1999:blog-1492361724033118541.post-2446910583996584012016-02-09T20:12:00.000-08:002016-02-09T20:12:14.331-08:00Duck Carbonara<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We are great fans of spaghetti carbonara. We like it with many different types of bacon, pancetta, prosciutto, even lamb bacon. The other day, I came across, for the first time, duck bacon. I immediately thought of carbonara. Not exactly the quintessential 'Fat Tuesday' meal, but it does fulfill the 'fat' part. I wasn't sure how the duck bacon would taste, but we do have the eggs and Parmigiano Reggiano to fall back on, and I have plenty of that left over from last week's risotto experiment. Writing on this makes me wonder why I never made carbonara with the <a href="http://www.themarybuffet.com/2012/10/duck-prosciutto-want-some.html" target="_blank">duck prosciutto I made a couple years ago</a>. Opportunity lost. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This recipe is the pretty much the same as a traditional carbonara, just substitute the duck bacon for the pancetta or regular bacon.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 pound dry spaghetti</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tablespoons extra virgin olive oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tablespoon duck fat</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">6 ounces duck bacon, cut into ¼ to ½ inch strips</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 garlic cloves, finely chopped</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 large organic eggs</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup freshly grated Parmigiano Reggiano, plus additional for serving</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">freshly ground black pepper</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">a few tbsp chopped fresh flat leaf parsley</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Bring a large pot of salted water to boil. Cook pasta according to package instructions. Drain pasta, reserving ½ cup of the cooking liquid to add to the sauce.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">While pasta is cooking, heat the olive oil and duck fat in a large skillet over medium heat and cook the duck bacon until it is crispy. I added the duck fat because the duck bacon did not have any fat to render. It looked more like ham than bacon. Turn heat down to medium low and add the garlic and sauté until just softened, about 1 minute.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Whisk the eggs and then add the Parmigiano to them. Add a couple pinches of salt. Stir to remove any clumps. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Add the hot, drained pasta to the bacon pan and toss to coat. Remove the pan from the heat and pour the egg mixture into the pasta tossing the pasta until the eggs thicken. If the pasta is too hot, the eggs will scramble, but you do want the past to be hot enough to just slightly cook the eggs. Thin out the sauce a bit with the reserved cooking liquid. You may not need all of the liquid, just enough so the pasta is not dry. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Finish the carbonara with freshly ground black pepper and garnish with the parsley. Serve the spaghetti with additional Parmigiano Reggiano on the side. Delicious, but not very ducky. I would have liked more duck flavor from the duck bacon, but the spaghetti was excellent nonetheless. I will have to make some duck prosciutto again to use with carbonara.</span>Mary Emertonhttp://www.blogger.com/profile/03681476696081639919noreply@blogger.com0tag:blogger.com,1999:blog-1492361724033118541.post-17776534938308188142016-02-06T17:06:00.004-08:002016-02-06T17:06:51.799-08:00Chinese Sesame Cookie Balls<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Generally, I am not a huge dessert or sweets person. I like sweets that aren't too sweet, so that makes me a fan of dark chocolate, fruit tarts with lots of crust and the new thin Oreos. I never crave sugar, but I do crave salt. My mom is also a fan of sweets that are not too sweet and most things sesame. So, for Chinese New Year, I made some traditional sesame cookies for my mom. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 ½ cups cake flour</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">½ tsp baking powder</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">¼ tsp baking soda</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">¼ tsp kosher salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">⅓ cup granulated sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 tbsp hot water</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp vegetable oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 egg</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">½ cup white sesame seeds</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">canola or rice bran oil for frying</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In a medium bowl, whisk together flour, baking powder and soda and salt.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">In a large bowl, whisk together hot water and sugar until sugar is dissolved. Then whisk in oil and then the egg. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Gradually stir the flour mixture into the wet mixture. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Knead the dough gently until it just comes together. It will be quite wet and sticky. Cover with plastic wrap and refrigerate for an hour or so until chilled.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Fill a large bowl with cold water, another small bowl with ice water and place the sesame seeds into another bowl.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Pull a small piece of dough and roll it between your hands to form a ¾" ball. Repeat until you've used all the dough. Dip your hands in the water bowl periodically to help keep the dough from sticking to your hands.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Roll the balls in the sesame seeds to coat. If the dough is dry, dip them into a bowl of ice water then roll in the sesame seeds. I do these a few at a time until finished.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Fill a medium saucepan with the oil, deep enough to float the balls, about 2" deep.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Heat the oil over medium until it reaches 325 degrees. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Fry the sesame balls, many at a time. I drop in enough to not crowd the pan and. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Flip and roll the balls around occasionally until they are lightly golden. They will cook quickly.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Drain on a pan lined with paper towels. Repeat.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Got a good review from my mom, but she may be just doing the nice motherly thing. I liked them because they are not too sweet and I love the sesame taste.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>Mary Emertonhttp://www.blogger.com/profile/03681476696081639919noreply@blogger.com2tag:blogger.com,1999:blog-1492361724033118541.post-43899807128812026582016-02-06T16:53:00.000-08:002016-02-06T16:53:28.616-08:00Marbled Tea Eggs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpCXbf264V_6EeXPAlDQRPjnZHF-JSmsHPFL8ZvvaAHlIvRhQiXx-w8aMfrmEWLFgcPYyTGC9hii8zKu_jfDFWXLi6YywBJPtj5NQ5CLqIlEWiPA6c-IwhBg8P4aGK3liWv-Kold_VthI/s1600/DSC08205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpCXbf264V_6EeXPAlDQRPjnZHF-JSmsHPFL8ZvvaAHlIvRhQiXx-w8aMfrmEWLFgcPYyTGC9hii8zKu_jfDFWXLi6YywBJPtj5NQ5CLqIlEWiPA6c-IwhBg8P4aGK3liWv-Kold_VthI/s640/DSC08205.JPG" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">While I'm in this Chinese New Year food mode, I thought I'd make some marbled tea eggs to send home with my parents. Actually, I was in a seafood and poultry shop the other day and was drawn to buying some duck eggs, why, I don't know. I was trying to think of a use for them when the idea of tea eggs floated through my head. When I was in living in Taipei, right out of college, cheap eats were on the menu every night. Back then, street food stalls were in every small neighborhood in the city. Most only came out in the early evening for dinner or late night snacking. Beef noodle soup on an old rickety stool, under a bare lightbulb, on the side of the street, salt and pepper fried squid in a little paper bag, grilled chicken butts on sticks were some of my favorites. Sadly, the last time I was back in Taipei, the streets had been largely void of these carts. The only 'street' food I got was going to a large warehouse type set-up where it was much more food court than the cool road side cart. Once that type of organization took place, something got lost. Along the cheap eats and easily portable food front, were the tea eggs found soaking in dark broth, in electric rice cookers, in many a store front on the street, even the corner 7-11. Sometimes you'd see a stuff shop, as in just a bunch of random stuff, plastic tubs, umbrellas, knick knack toys, and even they would have tea eggs for sale. The rice cooker was used to keep the eggs perfectly warm I suppose, but I wasn't going to take a chance on that. I mean, I already spent three months acclimating my stomach to everything else I was willing to eat, I was okay to pass on the day(s) long, luke warm, street side, tea egg. If I were a huge boiled egg fan, I would have imbibed, but I'm not. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">I'm sure they were great though. Anyhow</span><span style="font-family: "arial" , "helvetica" , sans-serif;">, I think my parents like them, so mine will be going to good homes.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Tea eggs are normally made with chicken eggs. I'm using duck eggs and am adding a couple of chicken eggs to compare.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Braising broth:</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4 cups water</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">¼ cup cooking rice wine</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 tbsp dark soy sauce</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 tbsp regular soy sauce</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 tbsp Chinese green tea leaves (I used 3 Jasmine tea bags)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 2" piece of dried orange peel, or 4" piece fresh orange peel</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cassia cinnamon stick</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 whole star anise</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp sugar</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">6 duck eggs, 2 chicken eggs (or just use 6-8 chicken eggs)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Combine all of the braising broth ingredients into a large sauce pan and bring to a boil. Turn down the heat to low and let simmer for about 30 minutes.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Meanwhile, boil the eggs. Place them in a pot with enough cold water to cover them. Bring the water to a boil, turn the heat off, cover the pot and let the eggs sit for 6 minutes. Pour out the hot water and cover the eggs with cool water until they are cold enough to handle. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Crack the shells of the eggs using a small rolling pin or back of a spoon. This gives the eggs the marbling effect and allows the flavor of the broth to penetrate the egg. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Once the broth has simmered for 30 minutes, add the eggs and simmer for another 2 minutes. Turn the heat off, cover and let cool to room temp, letting them steep for several hours. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">To store the eggs, place them into a container and cover with the broth and refrigerate. Don't peel the eggs until you are going to eat them. Peel and eat, or peel, slice into wedges and drizzle a little of the broth over top. </span>Mary Emertonhttp://www.blogger.com/profile/03681476696081639919noreply@blogger.com0tag:blogger.com,1999:blog-1492361724033118541.post-46425893296255780992016-02-06T16:45:00.000-08:002016-02-06T16:45:02.840-08:00Braised Pork Belly with Cucumber and Spicy Garlic Sauce<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Also on the menu for Chinese New Year is this simple pork belly dish. Traditionally, the pork belly is boiled in just water and a little wine, but I am adding just a bit of soy sauce to up the flavor. The former will produce a more natural pork flavor, but just a little soy sauce gives it a little extra something something. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">All the dishes for CNY are chosen to signify prosperity, long life, happiness, and good fortune in the year to come.</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Pork belly is a staple in a CNY meal, most often red-cooked, slowly braised in a soy sauce mixture. But I'm doing something different this year and hope it goes over well.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 pound pork belly</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4 cups water</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">½ cup rice cooking wine</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">¼ cup soy sauce</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2" piece of fresh peeled ginger, smashed</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Cut the pork belly crosswise into 2-3 pieces. Place the pork belly and remaining ingredients into a pot and bring to a boil. Cover the pot and turn the heat down to medium low / low to gently boil for about 1 hour.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">For the spicy garlic sauce:</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">¼ cup Szechuan chili oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 ½ tbsp soy sauce</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp sesame oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp rice vinegar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp minced garlic</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp kosher salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 ½ tsp sugar</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Plus one hot house cucumber to serve with the pork. Slice the hothouse cucumber lengthwise, into very thin slices.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Whisk together all the sauce ingredients and set aside.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Drain the pork belly and wrap it up in plastic wrap of foil so that the surface does not dry out while it's cooling. Once cool enough to handle, slice the pork belly lengthwise, as you would like bacon, into thin slices. Alternatively, you can make this a day ahead and store the pork belly in the refrigerator and slice it the next day when you are serving, but let it come to room temp before serving. Arrange the pork slices with the cucumber, alternating between the two. Pour the sauce over top and serve.</span><br />
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<span style="font-family: arial, helvetica, sans-serif;">Great flavor but not for those who are shy to garlic!</span>Mary Emertonhttp://www.blogger.com/profile/03681476696081639919noreply@blogger.com0tag:blogger.com,1999:blog-1492361724033118541.post-27367282096196381232016-02-05T07:43:00.000-08:002016-02-06T16:40:40.848-08:00Chinese Chicken Stock<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">With Chinese New Year coming in a few days, preparations have started for our family meal. I will be making a seafood hotpot, the base of which, will be this chicken stock. Chinese chicken stock tastes different from American chicken stocks. If you are needing a large amount of chicken stock for a Chinese dish and don't want to make your own, keep in mind that if you use an American stock, the taste will be different. You can find canned Chinese stocks at Asian markets and sometimes in larger grocery stores who are carrying more and more Asian products. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The best types of chickens to use for a stock are stewing hens. Admittedly, I most often use chicken bones, necks and backs cut from regular meat chickens. They are the easiest to buy and I often have those pieces around after roasting a chicken for dinner. A left over roasted chicken carcass makes a rich and flavorful stock. For making a large volume of stock, I was going to need to procure some chicken. Stewing hens are so good because they are older chickens, who have been egg layers over the first year or two of their lives and then culled and used as stewing hens. Their meat is tough and stringy, probably not so great for consuming, but more flavorful for making a richer stock. Asian markets here carry stewing hens, most often frozen, and yesterday I found them at <a href="http://central-market.com/shoreline/" target="_blank">Central Market</a>. Central Market carries a good variety of Asian foods, makes their own fresh tortillas, operates a great deli, seafood and meat department and generally carries some interesting products you don't see at other markets. I make a trip up there just to browse every so often.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I bought two stewing hens anticipating making a large pot of stock and freezing some for future use. Stewing hens are thinner and less expensive than regular meat chickens. I paid about $6.00 for both. To prepare the hens, place them on a sheet pan, split each in half and generously salt them with kosher salt. Smash two, 2 inch pieces of peeled fresh ginger and spread it out under and over the hens. Drizzle a half cup of Chinese cooking wine over top and lay 4 green onions around the hens. Cover the hens with plastic wrap and place it in the refrigerator for about 6 hours (or overnight). My mom swears by this process. She says it intensifies the flavors and does this with all of the different stocks she makes.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">When ready to make the stock, take the chickens out of the refrigerator. Put your oven to broil and place the chickens under the broiler until lightly browned on both sides. I do this to further intensify the flavor and as a result, I don't have to blanche the chicken in water first and then stew it. The blanching is to help keep the all that foam from developing on the surface of the broth and having to skim it off. Cooking the outer surface of the meat generally keeps that from occurring. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In a large stock pot, put the hens, ginger, green onions, another half cup of cooking wine and enough cold water to cover the hens. Strain any liquids from roasting pan into the pot as well. Bring to a boil, then turn heat down to low and simmer for about 6 hours. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Strain the stock, discard all the solids, unless you have a dog who might enjoy the meat and chill in the refrigerator. Once the stock is chilled, remove almost all of the fat that has solidified on top. I like to keep a little for flavor. The stock is now ready to use.</span><br />
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<span style="font-family: arial, helvetica, sans-serif;">Post script: Photos of the hot pot</span><br />
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<br />Mary Emertonhttp://www.blogger.com/profile/03681476696081639919noreply@blogger.com1tag:blogger.com,1999:blog-1492361724033118541.post-47914538492396250942016-02-04T20:16:00.000-08:002016-02-05T07:46:37.079-08:00Risotto Cacio e Pepe<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I started watching a Netflix original documentary, <a href="http://www.imdb.com/title/tt4295140/" target="_blank">Chef's Table</a>. In the opening segment of the first episode, Massimo Bottura, owner chef <a href="http://www.osteriafrancescana.it/" target="_blank">Osteria Francescana</a>, talks about creating a recipe for a risotto cacio e pepe as a means to help save the Parmigiano Reggiano business after earthquakes hit the Emilia-Romagna region of Italy in 2012. The earthquakes toppled the racks and racks of aging Parmigiano in the region resulting in 360,000 damaged wheels. Massimo talked with the consortium and devised a dinner where people across the world would make risotto cacio e pepe and and share in a virtual dinner together. He says the recipe saved the Parmigiano makers and kept their businesses alive. I immediately fell for the risotto, how rich and awesome it must taste. Off I went to buy my 3 pounds of Parmigiano Reggiano.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">(Photo credit: Getty Images off the internet)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Now the risotto itself is not too difficult to make. The amount of Parmigiano required seems a bit obscene. I searched the internet and found many different recipes all apparently directly from Massimo Bottura. The Parmigiano to water ratios varied greatly. What seems to start out as a 3 pounds of cheese cooked with 16 cups of water, gets mowed down to 1 pound of cheese with 16 cups of water. Cost of a pound of Parmigiano ranges about $17.00 to $20.00 a pound in Seattle. Sometimes you can get it on sale, but either way, 3 pounds of it to make risotto is not cheap, especially when you consider you are throwing the solids away after you make the broth.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Now that I have my 3 pounds of cheese, I debated how to proceed. In the end, I decided to cut the recipe down, make less risotto as I'm guessing it will be so decadent that a little will go a long way, and err on the side of a richer broth because you can always dilute, but you can't add more cheese after the broth is made. I am sad to use my big hunk of cheese because it makes the kitchen smell so good and the kids are drawn to its girth, asking "what are you doing with that cheese?" whenever they walk by. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">For the Parmigiano Reggiano broth:</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 lb Parmigiano Reggiano, coarsely grated</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">For the Risotto:</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup Arborio rice</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp extra virgin olive oil</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Parmigiano Reggiano broth</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Parmigiano Reggiano cream about ¼ cup or to taste</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Freshly ground peppercorns - I used black, white and szechuan (the original recipe also calls for Sarawak and Jamaican long pepper, which I did not find)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Start a day ahead by making the Parmigiano broth. Combine the grated cheese and water in a large saucepan over medium heat. Heat until the cheese becomes stringy and the water temp is about 190 degrees f. Stir periodically. Let cool to room temp and repeat this heating process once more, until water temp is about 175 degrees f. Let cool and refrigerate overnight.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The next day, the broth should have separated into 3 parts; the cream on top, the broth in the middle and the solids on the bottom. Skim the cream off the top and place into a separate container. Strain the broth and discard the solid. This yielded 5 cups broth and ¾ cup cream. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">To make the risotto, heat the broth in a saucepan over medium heat. Once it comes to a light simmer, turn heat off and keep warm.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Heat the olive in a medium pan over medium heat. Add the rice and cook, toasting it for a couple of minutes. Add the broth about a half cup at a time. Stir the rice once each time and simmer until the liquid is almost fully evaporated between broth additions. If you find that the broth is too rich, you can always just add some water with the broth. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">When the rice is ready about 25-30 minutes, and is a little al denté, remove from the heat and stir in the Parmigiano cream. Serve immediately on a warmed plate and finish by s</span><span style="font-family: "arial" , "helvetica" , sans-serif;">prinkling a little of the ground peppers on top.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I am sad to report my family was not impressed. They said it was too cheesy. It was very cheesy, but I liked it, but love, no. Maybe I over cheesed it. The pan fried quail I served along side was the bigger hit. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Hmmm... I now have plenty of Parmigiano Reggiano to get through.</span></div>
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<br />Mary Emertonhttp://www.blogger.com/profile/03681476696081639919noreply@blogger.com0tag:blogger.com,1999:blog-1492361724033118541.post-62341672249937003652016-02-01T20:27:00.000-08:002016-03-07T10:13:21.391-08:00Green Onion Pancakes - This is the Keeper<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">So, if you've been reading my blog over the years, you'll know that I've made green onion pancakes many times. It was something we made in our restaurant when I was growing up, back when we were known for our beef noodle soup, potstickers, and green onion pancakes. We only served the noodles and pancakes on Sundays for lunch and there was often a line out the door. I don't remember there being other Chinese restaurants in town serving this back then and so we were well known across the Chinese community as the place to go. I had always thought our pancakes were the best and having helped make them since I was in grade school, you'd think I'd be the pro. It is a few simple ingredients, but getting them perfect is not easy. It wasn't until many years later, after my parents sold our restaurant and I had returned from a year in Taipei that I found the <a href="http://www.yelp.com/biz/szechuan-noodle-bowl-seattle" target="_blank">Szechuan Noodle Bowl</a> here in Seattle, where my now favorite green onion pancakes are made. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Theirs is a perfect combination of soft and flaky and wonderfully crispy. I have been trying to duplicate them ever since and today was my best effort yet. I might say confidently, that I have succeeded and this will be my keeper recipe. I have to disclose that the ingredient list is not detailed. The flour to water ratio is approximate because for whatever reason, each time I make the dough, I have to either add a little more water or a little more flour. The dough, in the end, should be moist, but not sticky. You should be able to work with it without having it stick to your hands, yet it should still be soft and easy to work with. The most important discovery made is that you need to use a low gluten flour. If you go to an Asian market, you might be able to find packaged flour that indicates that it's low gluten. Sometimes the package will say it's good for cakes. The low gluten flour is what makes the pancakes come out flaky and lightly crispy. </span><br />
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">For the dough:</span><br />
<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">4 Cups low gluten flour (cake flour would work)</span><br />
<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">1 ¼ - 1 ½ Cups boiling water</span><br />
<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp salt</span><br />
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">For the filling:</span><br />
<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Canola oil</span><br />
<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Thinly sliced green onions</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Salt</span><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Using a standing mixer with a hook attachment, stir together the flour and salt. Slowly pour in the boiling water with the mixer on #2 speed until dough forms into a semi smooth ball. </span></div>
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Remove dough and knead with your hands until smooth. Put the dough back into the bowl and cover with plastic wrap and let sit for 2 hours.</span></div>
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Separate dough into 5-6 equal parts.</span></div>
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Knead each ball for a minute or so before rolling out. Using a rolling pin, roll dough out until very thin. Drizzle a little oil all over the dough and use a brush to spread evenly. Sprinkle with salt, enough to very lightly coat the surface. I do this by eyeballing it. Then spread some green onions over top. Put as much green onions as you like. The photo gives you an idea of what I use.</span></div>
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Roll the round up and then roll it up on itself so it looks kind of like a snail shell.</span></div>
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">Use a rolling pin to roll them into small rounds, about 6-8" in diameter and about 1/4" thick.</span></span></div>
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">To cook, use a heavy cast iron skillet with about 1/4" oil, over medium heat. Fry slowly until crispy and brown, flipping a few times on each side.</span></div>
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<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">These are best served hot off the pan. Drain them on some paper towels before cutting. They lose their crispness once they get cold, but in our house, we'll eat them cold out of the fridge as a snack. I make a big batch as they freeze well and you can cook them right out of the freezer. </span></div>
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Mary Emertonhttp://www.blogger.com/profile/03681476696081639919noreply@blogger.com0tag:blogger.com,1999:blog-1492361724033118541.post-32900550113501578362016-01-28T20:19:00.003-08:002016-01-28T20:19:46.574-08:00Imperial Rolls<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">I've made a fair share of Chinese fried egg rolls over the years, but had yet to make these yummy rolls. Unlike egg rolls, these are wrapped in rice paper and the filling, when cooked, is compact and solid like a meat roll, rather than loose. I love these with my vermicelli bowl or wrapped in green leaf lettuce and dipped in Nuoc Cham sauce. I searched out <a href="http://www.seattlemet.com/articles/2010/5/11/recipes-spring-rolls-monsoon-0610" target="_blank">this recipe from published on SeattleMet from Monsoon</a>, which, along with <a href="http://babarseattle.com/" target="_blank">Ba Bar,</a> happen to be two local Seattle restaurants we love. I couldn't help myself but to alter the recipe slightly. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Filling:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup thin rice vermicelli</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 lb ground pork</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">½ lb diced white shrimp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup shredded carrots</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">⅔ cup shredded taro root</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">½ cup diced shiitake mushrooms</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">⅓ cup finely diced sweet onion</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 tsp sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 ¼ tsp kosher salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp fish sauce</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">For wrapping and frying:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 ½ cups hot water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 ½ tbsp sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">¾ cup beer</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">25-30 rice paper rounds 9" size</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Peanut or canola oil for frying</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Nuoc Cham dipping sauce:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">½ cup sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">½ cup white vinegar </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">½ cup fish sauce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">juice of 1 lime</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5 cloves finely chopped garlic</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 diced Thai chilies (the more seeds you leave in, the spicier it is)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">To make the filing: </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Soak the vermicelli in cold water until soft, about 15 minutes. Cut into small pieces, about 1" long. Combine with remainder of the filling ingredients. You can use a large spoon or spatula to mix, but it is easiest to use your hands. I use one hand and kneed the ingredients together like dough.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Combine the water, sugar and beer in a large bowl or pan and stir to dissolve the sugar.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Lay a clean, lint free, towel on your work surface. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Dip one rice paper into the water mixture and move around to make sure it's completely covered submerged. Let soak for 5 seconds. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Transfer rice paper to the towel and let sit for another minute to soften.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Spoon approximately 2 tablespoons of the filling onto the lower third of the rice paper. Form into a 1" x 4" log.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPbLZutpHdeNv1dYSLQ5pnTFxpqrLNI9k1e-gDULpdb3LYjhMCcDXP-TqvSE8oMof87TtwIGiSe6Y4tQDpaelfoDVDEmC9Gs4cT-Si_i_WD2SKJAauPiTWvrmGe_1ZvXiMth40g2LOpNM/s1600/DSC08125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPbLZutpHdeNv1dYSLQ5pnTFxpqrLNI9k1e-gDULpdb3LYjhMCcDXP-TqvSE8oMof87TtwIGiSe6Y4tQDpaelfoDVDEmC9Gs4cT-Si_i_WD2SKJAauPiTWvrmGe_1ZvXiMth40g2LOpNM/s400/DSC08125.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Fold about 1" of each side of the rice paper onto itself. This will give the ends a thicker skin. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Fold the bottom edge of the rice paper over filling. Then fold the sides over top and roll from the bottom up to finish. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Place the rolls, seam side down, on a parchment paper lined pan. Make sure the rolls don't touch each other, or they will stick.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFRPALRLAIAzRL909OAD-F36uOLaZguRUJUp_rK-9IyCwVuVaKxRu52kiYo3296K0F2plkDGnHY78bg1QkM6JoEmEos9k9BWylLxk2JnXrea8_NN15sRYW_fTtQYwm-vywGQdPI1MdWCc/s1600/DSC08129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFRPALRLAIAzRL909OAD-F36uOLaZguRUJUp_rK-9IyCwVuVaKxRu52kiYo3296K0F2plkDGnHY78bg1QkM6JoEmEos9k9BWylLxk2JnXrea8_NN15sRYW_fTtQYwm-vywGQdPI1MdWCc/s400/DSC08129.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">To cook: </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">In a deep frying pan (I use a large cast iron pot), add enough oil that it will cover the rolls when frying. Heat to 265 degrees. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Place the rolls in, one at a time, without overcrowding. Fry for 5-7 minutes, until firm but not browned. The 30 rolls I made were fried in 4 batches. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Transfer them to a baking sheet or dish lined with paper towels. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Refrigerate until cool. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">When ready to eat, reheat oil to 350 degrees and fry the rolls for another 5 minutes or so until golden and crisp. Drain on paper towels. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLWDywv7LzboaiRcciTK3lprROiNEqkqR2dc-cMD7gOxuHFMYGqFnSq_izW6lgXn8dkTdqpspZSn0oVPA-lOtrAfjLQPP25RFY6evVrLd3AX_TZX622n9JNnLFluZTZuV_e-6w3dpjjuo/s1600/DSC08143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLWDywv7LzboaiRcciTK3lprROiNEqkqR2dc-cMD7gOxuHFMYGqFnSq_izW6lgXn8dkTdqpspZSn0oVPA-lOtrAfjLQPP25RFY6evVrLd3AX_TZX622n9JNnLFluZTZuV_e-6w3dpjjuo/s400/DSC08143.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">To serve:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Whisk together the nuoc cham ingredients. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">I served mine with green leaf lettuce and sauce on the side.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I fried a few extras for the girls' lunches tomorrow and then froze the rest. Hopefully, the frozen ones will fry up well for another day.</span><br />
<br />Mary Emertonhttp://www.blogger.com/profile/03681476696081639919noreply@blogger.com0tag:blogger.com,1999:blog-1492361724033118541.post-85328006778228253652016-01-28T20:16:00.000-08:002016-01-28T20:26:01.311-08:00Miang Kahm - Eating Many Things in One Bite<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih3Atbuql0fYLxf4kPB3IIullpkl_thCUxqhRDKhSngZoMxnYRL0HvrKjv4B8SsESDZqAizvOlIiLTx_LJ5PNA9wKJbkufNgx5aRjmMHUAQQE6qBIDaZMEwQDzxXvab_KYc-68x2CdN74/s1600/DSC08141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih3Atbuql0fYLxf4kPB3IIullpkl_thCUxqhRDKhSngZoMxnYRL0HvrKjv4B8SsESDZqAizvOlIiLTx_LJ5PNA9wKJbkufNgx5aRjmMHUAQQE6qBIDaZMEwQDzxXvab_KYc-68x2CdN74/s640/DSC08141.JPG" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Though I can't take credit for this dish, I did want to log it into the blog so that I had it for ever more. A while back, I took a Thai Street Food class at <a href="https://thepantryseattle.com/" target="_blank">The Pantry</a> taught by Becky Selengut. This fabulous little pocket of flavor explosion was a keeper. I had gone through life missing out on this delicious treat, but no more. Soon after the class, I presented this to a group of 15 & 17 year olds and they gobbled it up. The only challenge is keeping the many ingredients around, fresh, for simple snacking whenever you need a little something. I wish I could have a continual stash of this whenever I find myself rooting around the fridge or cupboards for a tasty treat. Looking on the good ole internet, there are many combinations of ingredients to be used. I plan on experimenting with them over time. But for starters, kids, this is what we're doing.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The measurements for this is not crucial as you will be filling each 'pocket' with whatever amount and combination you desire. So, let's just say ¼ cup of each of the following, and maybe a little bit more of grated coconut.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Cha Plu leaves - you can sub butter lettuce or spinach leaves. Cha Plu leaves are not easy to find. If you live in Seattle, I have found them at Viet Wah.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Unsweetened grated coconut</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Lime with the skin, chopped into small pieces</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Shallots, chopped</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Roasted peanuts</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Ginger, minced</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Red Thai chiles, sliced very thinly, seeds removed</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Dried shrimp</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Unripe Mango, chopped into small pieces</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">For the dipping sauce:</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">½ Cup Water</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">½ Cup palm sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">½ tbsp fish sauce</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp grated fresh ginger</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Bring all of the dipping sauce ingredients to a boil over medium heat in a small sauce pan. Reduce by half. Let cool and serve along side the other ingredients.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">To eat, take one of the leaves and fold in half, and then in half again. Hold one edge of the leaf and open it so that the other three side of the leaf are on one side and there's a pocket on the other. Now it's up to you on what you want to add and how much. I use 2 parts coconut to everything else. I tell my kids to avoid the red Thai chiles as those are very spicy. But I place just one slice in each pocket. Do as you please. So good! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnGOu_MnuOyRBf_2f47hu_SmFk84o1hY1uPphE0-rl0D3z-4fWLPoUbUgAdiJ0QtneUFVg86Ie5p_EbPFb6Axg_8KpcHPculjVspfim_GWrYokWHxAnf3JwziAc5Lo9BE19R9SXJqyOVA/s1600/DSC08139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnGOu_MnuOyRBf_2f47hu_SmFk84o1hY1uPphE0-rl0D3z-4fWLPoUbUgAdiJ0QtneUFVg86Ie5p_EbPFb6Axg_8KpcHPculjVspfim_GWrYokWHxAnf3JwziAc5Lo9BE19R9SXJqyOVA/s400/DSC08139.JPG" width="400" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>Mary Emertonhttp://www.blogger.com/profile/03681476696081639919noreply@blogger.com2tag:blogger.com,1999:blog-1492361724033118541.post-24988080634236916672015-12-06T12:10:00.001-08:002015-12-06T17:42:27.208-08:00Big Night Timpano!<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo4zqQlgdO42rShfhfob0UtO5OMz-qIwwQ7B1bj2GkBvukt3V3sVAh_B5YYCRgwqFy3HrzPCZT3afvnSZToooyOPYPNYNu6jQdm7gubM1SfHzvQGaYJ-IGMeQWHV1zm4h3ZJHRADX5nT4/s1600/DSC08118.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo4zqQlgdO42rShfhfob0UtO5OMz-qIwwQ7B1bj2GkBvukt3V3sVAh_B5YYCRgwqFy3HrzPCZT3afvnSZToooyOPYPNYNu6jQdm7gubM1SfHzvQGaYJ-IGMeQWHV1zm4h3ZJHRADX5nT4/s640/DSC08118.JPG" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Long have we dreamed about the <a href="http://www.nytimes.com/movies/movie/135855/Big-Night/overview" target="_blank">Big Night</a> Timpano. Since watching that movie, we've talked and talked about that big meal on that big night, that fabulous and mysterious timpano, all of those wonderful Italian dishes, capped off by our favorite scene at the end of the movie with the so simple yet perfectly exquisite omelette. A couple of months ago, our neighborhood restaurant, <a href="http://cafelago.com/" target="_blank">Café Lago</a>, held a special anniversary dinner featuring the "Big Night Timpano" prepared by <a href="http://salumicuredmeats.com/" target="_blank">Salumi</a> founder Armandino Batali. We made sure we were there. It was everything we'd hoped it would be and it renewed my desire to try my hand at making this beautiful and delicious treasure.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_EfXpvqj0nYWz_Faf51wnaaYvVxyrBII1LbRPLPZqgHeBg368Tyr0EuK-hdMWcuoKLgjWkm6W62axltdbHcNptmr5wfstf5kguDm5_sg1cfg9OJVMdg6EwnNL_ulrb8qXbr96oWrQyxM/s1600/DSC08120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_EfXpvqj0nYWz_Faf51wnaaYvVxyrBII1LbRPLPZqgHeBg368Tyr0EuK-hdMWcuoKLgjWkm6W62axltdbHcNptmr5wfstf5kguDm5_sg1cfg9OJVMdg6EwnNL_ulrb8qXbr96oWrQyxM/s640/DSC08120.JPG" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">What's just as gratifying as actually making any special dish are the discussions and thoughts about it before and after. When talking about recipes for this dish, of course my friend Karen, who is much more knowledgeable than me about food, chefs, restaurants, cookbooks, baking, etc. (the list is long), came through with the actual <a href="http://cooking.nytimes.com/recipes/12799-timpano-alla-big-night" target="_blank">Big Night recipe</a> from <a href="http://www.nytimes.com/2012/10/03/dining/stanley-tucci-actor-writer-family-cook.html?_r=0" target="_blank">Stanley Tucci</a>. She pulled it right out of her collection of cookbooks and copied it for me, and for that, you must come to dinner. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">For you, the recipe can be found here: </span>http://cooking.nytimes.com/recipes/12799-timpano-alla-big-night</div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The NY Times recipe calls for 4 cups of the salami, provolone and meatballs, whereas the book copy only calls for 2 cups, and 6 eggs beaten to pour over the pasta instead of 4 eggs. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I followed the book recipe with the exception of using a few less hard-boiled eggs and about 2 cups of additional ragú in the pasta. One confession is that I cheated by purchasing the meatballs from Salumi instead of making them myself. When one has access like that, advantage must be taken.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The dough for the 'shell' of the timpano is very much like a pasta sheet. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">To make it large enough to encase the ingredients, I rolled it out to a 29" diameter. The math involved is the top diameter of the bowl 14" + the bottom diameter of the bowl 10" + the height of the bowl 4 ½"</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The advice given on the recipe is to use a light weight enamelware bowl. I bought mine on <a href="http://www.amazon.com/gp/product/B001R5G8SA?psc=1&redirect=true&ref_=oh_aui_search_detailpage" target="_blank">Amazon</a>. What I was most nervous about was if the timpano would release from the bowl and turn out. I buttered and olive oiled generously. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">To break up the work involved on the day of the dinner, I made the ragú, boiled the eggs, cut the salami and provolone and grated the pecornio Romano the day before. Bring everything to room temperature before assembling the timpano.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Not knowing for sure if the timpano would release from the bowl, Chris did a quick twist and violent shimmy of the bowl to reveal that it was indeed loose. It took two people to flip the bowl onto a serving platter. I think the timpano weighed at least 13 pounds. Pulling the bowl off was like pulling the curtain away on a magic trick. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">There was plenty of timpano for all and leftovers for meals to come. I served the timpano with my basic tomato sauce and grated pecorino Romano and parmesan on the side. As delicious as the timpano was, I would say it is more visually stunning than anything. After all the cooking I've done over the years, I can say one thing for sure, the cook never finds the meal as delicious having smelled, tasted and touched the food so much before eating it. Therefore, I look forward to my leftovers for a second taste. Notes for next time is more sauce and more cheese inside keeping in mind too much sauce and the shell will get soggy and not stand up. Too much cheese, is there such a thing? </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">We loved our big night for the food, yes, but mostly for the company! Will definitely repeat!</span></div>
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Mary Emertonhttp://www.blogger.com/profile/03681476696081639919noreply@blogger.com0tag:blogger.com,1999:blog-1492361724033118541.post-60770648158611116622015-09-28T17:52:00.000-07:002015-09-28T17:52:04.789-07:00Fig Jam with Calvados, Orange and Balsamic<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">It's that time of year again. My turkish brown fig tree is beginning to produce some fine ripe fruit. I am trying a slightly different recipe this year and can't wait to taste it with some burrata cheese, prosciutto and crostini maybe? </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2 ½ cups puréed fresh figs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp orange zest</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp orange juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 ¼ tbsp Ball Real Fruit Classic Pectin</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">¼ cup Calvados</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups turbinado sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp good quality balsamic vinegar</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Prepare four 8 oz canning jars. Follow the directions of manufacturer of the jars you are using.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Cut the stems off the figs and cut them in half. Purée the figs in a food processor.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">In a large sauce pan, combine the figs, orange zest and orange juice. Bring to a boil.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Add the pectin and bring to a full rolling boil over high heat, stirring constantly. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Add the calvados and all of the sugar, stirring to dissolve. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Return the fruit to a full boil for 1 minute, stirring constantly. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Add the balsamic vinegar and stir to incorporate.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ladle the fruit into prepared jars.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">If using immediately, let cool and refrigerate jam.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">If preserving, place filled jars into a canner or large pot of boiling water. The jars should be covered by at least 1 inch of water. Boil for 10 minutes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Remove jars from water and cool. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Happy fall!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Mary Emertonhttp://www.blogger.com/profile/03681476696081639919noreply@blogger.com0tag:blogger.com,1999:blog-1492361724033118541.post-5003606405513727712015-04-19T19:35:00.000-07:002015-04-20T17:53:39.396-07:00Hong Kong TOAL<div class="MsoNormal">
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<span style="font-family: Arial, Helvetica, sans-serif;">After spending our first three nights in Hong Kong, we were boarding our friends’ catamaran Monday afternoon for a five night cruise around Hong Kong
and the surrounding waters.<span style="mso-spacerun: yes;"> </span>Hours
of route planning and provisioning had taken place prior to our arrival and we were the beneficiaries of that work by our friends who live in Hong Kong and own
the boat.<span style="mso-spacerun: yes;"> A last minute change was made to move the boat trip out a few days due to a spot of rainy weather. As it turned out, we had five glorious days on the boat and were told by all friends we encountered that we had the best weather Hong Kong ever sees: warm, sunny, cool breezes, and low humidity. It was marvelous.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">During our first three days in Hong Kong, we shopped and ate in Kowloon, Stanley
Market and Central. We had a BBQ on our friends’ rooftop patio and climbed to the top of The
Peak.<span style="mso-spacerun: yes;"> </span>I should not move forward
with the boating portion of our trip without sharing some photos of our time in Hong Kong.<span style="mso-spacerun: yes;"> </span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Our first day, Saturday, we made a trip to Kowloon side via the Star Ferry. It was a rainy day and the crowded streets made a good first taste of Hong Kong.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Wet Market, Saturday dinner, our first night, at <a href="http://www.tripadvisor.com/Restaurant_Review-g294217-d799952-Reviews-Tung_Po-Hong_Kong.html" target="_blank">Tung Po Seafood Restaurant </a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Noisy, crowded, disco music and beer served in soup bowls, excellent!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Favorite dish at Tung Po - spicy, salty fish which we ate on toasted bread</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Sunday, we went to Stanley Market for trinket shopping and a dim sum lunch at </span><a href="http://www.openrice.com/en/hongkong/restaurant/stanley-chungs-cuisine/99770?tc=sr1" style="font-family: Arial, Helvetica, sans-serif;" target="_blank">Chung's Cuisine, Stanley Market</a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Roast Goose</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Creamy Custard-Filled Buns</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pork and Vegetable E-Fu Noodles</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pork Dumplings</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sunday night, we grilled burgers on our friends' rooftop deck.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Yes, that is real grass on a rooftop in Hong Kong!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">View from the roof</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">We decided a little exercise was called for before we lazed ourselves on the catamaran for the next several days. Monday morning, we climbed to the top of the Peak on a route requiring some scrambling. It was a steep but rewarding route.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Views from The Peak</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Monday lunch before boarding the boat was at <a href="http://www.openrice.com/en/hongkong/restaurant/central-kings-taste/141727?tc=sr1" target="_blank">King's Taste in Central</a>. We had two dining goals on our list - dim sum and Peking duck, and Eriko came through on both choices. We parked at the <a href="http://www.ifc.com.hk/en/index.html" target="_blank">IFC</a> containing a labyrinth of shops and walkways and the beautiful Four Seasons Hotel. Wish we had a little more time there.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">After lunch, the girls and I did a little shopping while Chris and Tim loaded our bags into his van to head to Sai Kung for the start of our boat trip.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Steamed xiao long bao</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Flaky, delicately crispy turnip cakes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Scallion cakes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Peking Duck - truly so delicious, like nothing we've had in Seattle</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Peking Duck sliced off the bone, served with scallions, cucumber, melon and pineapple with paper thin wraps.</span></div>
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<u style="font-family: Arial, Helvetica, sans-serif;">Monday, April 13</u><span style="font-family: Arial, Helvetica, sans-serif;"> – The Start of a Five Day Catamaran Trip</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The car was packed, and we were picked up from our little shopping expedition for a quick trip to the grocery store in Sai Kung before we settled aboard.</span><span style="mso-spacerun: yes;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">Night one was spent at the dock after unpacking our bags and stowing our supplies in Hong Kong Marina in Sai Kung.</span><span style="mso-spacerun: yes;"> </span><span style="font-family: Arial, Helvetica, sans-serif;"> At sunset we sat at the bow of the boat, enjoying our drinks, watching the sun drop behind the hills and thinking about how lucky we were.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">A quick taxi ride into Sai Kung town brought us to a bevy of
dinner options.<span style="mso-spacerun: yes;"> </span>Of course the
first place we came upon made us marvel at their live seafood tanks.<span style="mso-spacerun: yes;"> </span>It was an amazing assortment of
seafood, and after a couple minutes of convincing by the restaurant’s manager,
we found ourselves at a table at the <a href="http://www.openrice.com/en/hongkong/restaurant/sai-kung-hung-kee-seafood-restaurant/5481?tc=sr1" target="_blank">Hung Kee Restaurant</a>.<span style="mso-spacerun: yes;"> We may have foolishly chosen the first restaurant we came upon, but in that moment, it was all perfect. </span>It was much more about the experience and the
food was not bad either.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The restaurant's live fish tanks</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Salt and Pepper Squid</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Steamed Shrimp</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Lobster in a creamy sauce with noodles</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Steamed live scallops in their shell with glass noodles, garlic and scallions</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimP2ML37gZdPCf4X1Ona0kYHNXuwAWMcNN2I9AJNlPneZI80VT-HDCX8lKQcaXMZVHI6CvrgbHOtESH2QSthOSIbXP10AEuW87QQSiRLQFI7hRwWbchfM_YlZJyz4JKZDJwAQv1P8GITI/s1600/IMG_1036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimP2ML37gZdPCf4X1Ona0kYHNXuwAWMcNN2I9AJNlPneZI80VT-HDCX8lKQcaXMZVHI6CvrgbHOtESH2QSthOSIbXP10AEuW87QQSiRLQFI7hRwWbchfM_YlZJyz4JKZDJwAQv1P8GITI/s1600/IMG_1036.jpg" height="400" width="300" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Steamed fish with soy, ginger, scallions and cilantro</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Wok fried fresh crab with garlic, ginger and scallions</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">After dinner, we walked a bit to a dessert place, Honeymoon
Desserts.<span style="mso-spacerun: yes;"> </span>We sat, over full,
happily tired, but still found room for some ice cream and mango with sticky
rice.<span style="mso-spacerun: yes;"> </span>After another short taxi
ride home, we were safely back aboard the boat and tucked away for the night.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Tuesday, April 14</u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I awoke early after a good night’s sleep.<span style="mso-spacerun: yes;"> </span>Excellent drip coffee was made using an ingenious single drip coffee pouches that rest on the edge of your coffee cup. Why don't we have these in the U.S.? Great for trips like these.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Final preparations were done, bags of ice for the cooler (Special note: Tim purchased a new cooler called a Yeti and instructions suggested making a slurry of ice and salt. Strange, I know, but this process, coupled with the excellent engineering that has gone into this high end cooler made for some amazingly cold beer. In fact some of the light beers actually froze solid, another reason to avoid light beer!) were purchased, captain’s
muffins consisting of English muffins and peanut butter were had, and we were
on our way.<span style="mso-spacerun: yes;"> </span>We motored north
through Mirs Bay to Tai Long Wan, a serene beach where we took the tender in
for lunch.<span style="mso-spacerun: yes;"> </span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Beach at Tai Long Wan - beautiful, soft, fine sand </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Black Bean Beef Rice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Fried Singapore Noodles</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Lunch was simple rice
and noodles but delicious and the setting serene and beautiful.<span style="mso-spacerun: yes;"> </span>After lunch, we motored around to Long Harbour to set anchor for the night and hike to Sharp Peak Sai Kung.<span style="mso-spacerun: yes;">
</span>Ignoring a sign stating “very
treacherous” climb, we moved onward to earn our drinks and carbonara
pasta dinner we would have on board the boat that evening.<span style="mso-spacerun: yes;"> The descent was more treacherous than the upward climb because of the loose rock and the steepness, but we all made it safely down.</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Looking down the mountain on the rocky trail</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">One poor photo of our carbonara dinner
was taken.<span style="mso-spacerun: yes;"> </span>Something about being
on a lovely boat, in a lovely evening, that makes you forget all about having to
take food photos. No lack of sunset photos though.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Wednesday, April 15</u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">We woke to glassy waters and a fair layer of dew.<span style="mso-spacerun: yes;"> </span>After coffee and breakfast, a little
tidying up, we were on our way.<span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"><br /></span></span>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">We
made our way to Ping Chau where we had a<span style="mso-spacerun: yes;">
</span>lunch of hot dogs and spicy sausages.<span style="mso-spacerun: yes;"> </span>Several high speed passes were made by the police patrolling
the area as it had been a popular smuggling route between China and Hong Kong
being that China was just across the water in close view.<span style="mso-spacerun: yes;"> Not too long ago, they used to use high speed boats to move stolen Mercedes from Hong Kong to be sold in China. </span>After lunch, we sailed our way back
through Mirs Bay and through Double Haven to Sam A Tsuen, where we planned to
anchor for the night.<span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"><br /></span></span>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Once
anchored, we took the tender onto shore and walked 1.75km to the deserted town
of Lai Chi Wo.<span style="mso-spacerun: yes;"> </span>Once there, we
realized though most buildings had been deserted, there were still a few
occupants and dogs in town.</span></div>
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<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Look at the size of the wok! We noticed all the houses had large wood fire places for extra large woks.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Upon our return to the boat, it was time for a quick swim,
showers, and a high speed run on the tender before settling down for
dinner.<span style="mso-spacerun: yes;"> </span>Dinner was grilled kalbi
short ribs, rice, macaroni salad and cabbage slaw.<span style="mso-spacerun: yes;"> Again, food photos took a back seat to enjoying our setting.</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Thursday, April 16</u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">An early start was made for the long ride south to Middle
Island, just off Hong Kong Island, where we planned to have dinner at the yacht
club.<span style="mso-spacerun: yes;"> </span>Along the way, we made a
quick stop at a beach for a swim and possible boogie boarding followed by
grilled cheese sandwiches for lunch.<span style="mso-spacerun: yes;">
</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">We pulled up to the dock at Middle Island about 3:30pm, had
our showers and evening cocktails and snacks before heading up to the yacht
club for dinner.<span style="mso-spacerun: yes;"> </span>We were told we
have hit some of the best weather ever seen in Hong Kong.<span style="mso-spacerun: yes;"> </span>Another fabulous
day in the books and a gorgeous evening to top it off.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Yes, there was a sunset every night, and yes, I may be sharing them all with you.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Friday, April 17</u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This was our last night on the boat before getting on our flight back home Saturday night.<span style="mso-spacerun: yes;"> </span>We made our way to Causeway Bay, just a short
jaunt from Middle Island.<span style="mso-spacerun: yes;"> We planned to head into Wan Chai, just a short taxi ride away, and go to </span>The Wanch to watch our friend’s band, Bus Uncle,
perform. Wan Chai turns out to be somewhat of a spot in which most 15 and 17 year olds should not be hanging out. Therefore, after a nice Thai food dinner, and catching half of our friend's band play, we taxied back to the boat. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The ride through the harbor and into Causeway Bay was quite rocky at times. Lots of boat traffic and tight quarters produced a lot of confused waves.</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">We arrived in Causeway Bay and went into the Hong Kong Yacht Club for the pool and some lunch. Sadly, upon return, we had to vacate the dock as they were needing it for the dozens of boats they were loading into the water for a small craft race. Discussions were had and the decision was made to head back to Sai Kung. This worked out as a blessing in disguise. There was a lot of construction taking place at the Bay and would have been a noisy night and morning. We also had to make our way back to Sai Kung on Saturday regardless to return the boat to dock and leave for the airport. The only downside was a longer taxi ride from Sai Kung to Wan Chai that night. Not much of a downside at all</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Back in Sai Kung marina</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Saturday, April 18 - Going Home</u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">We woke up sad it was our last day in Hong Kong and dreading the long trip home to Seattle. If you know me well, you know I'm a get up and leave type person at the end of a trip. Our flight was not until 7:20pm. Therefore, a fun activity was planned to distract me from the angst of waiting around. We motored and then sailed onto Pak A, High Island Reservoir and had lunch at Yau Ley. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Fish farms by the restaurant</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The Yau Ley boat will come pick you up at your boat.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Chili and salted squid</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Salt and pepper spare ribs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Fried soft tofu</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pan Fried udon noodles with beef</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Black pepper shrimp</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Looking at these last photos, that was a lot of fried food in one meal. A last big bang before we head out I suppose. Of course I failed to photograph the leafy greens we had. Yes, we did eat vegetables.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">After lunch, we made our way back to the dock at Sai Kung, cleaned ourselves up, packed up our bags and said our goodbyes. It was a trip of a lifetime. I would never have imagined sailing around Hong Kong could be so beautiful. We were blessed with perfect weather, expert planning, excellent company, wonderful and generous hosts, and treasured memories. Visiting Hong Kong is enough of an experience and adventure, getting to go on this sailing trip made it truly a TOAL (Tim's term for trip of a lifetime). Cheers and happy boating!</span></div>
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Mary Emertonhttp://www.blogger.com/profile/03681476696081639919noreply@blogger.com0Hong Kong22.396428 114.1094970000000321.9265115 113.46405000000003 22.8663445 114.75494400000004tag:blogger.com,1999:blog-1492361724033118541.post-16770255046241482692015-03-18T16:28:00.000-07:002015-03-22T20:41:27.585-07:00Pan Fried Pork and Cabbage Bao Tze (Shen jian bao) <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">I've been following <a href="https://instagram.com/davidchang/" target="_blank">David Chang on Instagram</a> and the food photos are making me wish I could print them out and eat them. February was dumpling month at <a href="http://luckypeach.com/" target="_blank">Lucky Peach</a> and <a href="https://instagram.com/p/y2wGyhjYXK/?taken-by=davidchang" target="_blank">the photos</a> have inspired me to get back to making some boa tze. When it comes to dumplings, buns, boa tze, I believe my fillings are excellent, it's the wrapping where I need some help. Having had xiao long bao excellence at <a href="http://www.dintaifungusa.com/locations_tw.html" target="_blank">Din Tai Fung</a>, I marvel at how beautifully each one is hand wrapped. It's a combination of the perfect dough and the skilled hands. Practice is the only way to improve. Here's another session in a line of many that have passed and the many that are still to come.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">For the wrapper dough:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup warm water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 tablespoons sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 ½ teaspoons active dry yeast</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 ¼ cup medium gluten flour (all purpose flour)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 ½ teaspoons baking powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons pork or duck fat, melted</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Dissolve the sugar in the water, then add yeast. Stir to combine and let sit a few minutes until it becomes frothy.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Combine flour, baking powder and salt in the bowl of a standing mixer. Whisk together to combine. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Use the hook attachment set on low speed, add the water and fat to the flour and knead the dough until it comes together. Turn the speed up one notch and continue to knead the dough for another 5 minutes. If the dough is too sticky to the touch, add some more flour. You want the dough soft, but not so it sticks to your hand when you touch it.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Turn the dough out and form into a ball. Place it back into the bowl, cover with plastic wrap and let rise for about 3 hours.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">For the filling:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 ½ lb ground pork</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5 oz cabbage, finely chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup chicken stock (I used chicken and pork stock that I had made and frozen previously)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 tablespoons light soy sauce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 tablespoons rice wine</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons pork fat or duck fat, melted (I used duck fat as that's what I had on hand, but pork fat is preferred)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon sesame oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">¼ teaspoon ground white pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons grated fresh ginger</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 green onions, finely sliced</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Plus a small bowl of water and a small bowl of sesame seeds for finishing the buns.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Combine all the ingredients beginning with the stock on down. Mix well.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Slice the cabbage into thick pieces and blanche in boiling water for about 1 minute. Drain and use a food processor to finely chop, or chop by hand.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Add the ground pork and cabbage to the mixture, stirring well to fully incorporate. Cover with plastic wrap and place in the refrigerator until ready to use. I like to let it sit for a few hours before using.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Turn the dough out onto a lightly floured surface. Knead the dough with your hands for a minute and then divide into 3 equal parts. Start with one piece and cover the other two with a clean towel so they won't dry out. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Roll the dough out into a long tube and cut into small pieces about the size of a large gum ball, about 1" in diameter. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Press each ball with the palm of your hand into a flat round disc. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Use a small rolling pin to roll each out into a thin shell, about 3-4" in diameter.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Put a small round of the pork filling in the center. With the dough in your left hand, and your left thumb on the edge of the dough, work it in a circular motion pinching together the edges of the dough until you've closed it into a sealed bun. There are several Youtube videos on this. Just search how to wrap bao tze.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Dip each quickly in a little bowl of water and then sesame seeds.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">To cook the bao tze, heat a well seasoned cast iron skillet or non stick pan over medium heat. Add a little oil and and place the bao tze on top. Add enough water to cover the bao tze about ½ to ⅔ of the way up. Cover with a lid and let cook until all the water is evaporated and the bottoms of the bao tze are browned. As the pan gets louder, and starts sizzling, you'll know the baos are almost ready. You can either flip them over to brown the other side or serve them up.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I browned both sides and served them with some spicy soy and vinegar sauce. 2 parts soy to 1 part black vinegar, a bit of chili oil and some sugar.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The bao tze were juicy and delicious. I always make a large batch, freeze them and cook them when desired. Yum!</span></div>
Mary Emertonhttp://www.blogger.com/profile/03681476696081639919noreply@blogger.com1tag:blogger.com,1999:blog-1492361724033118541.post-56104417704382652842015-03-15T10:14:00.001-07:002015-03-15T17:59:34.789-07:00Slow Roasted Cuban Style Pork Shoulder and The Payoff Cubano Sandwich<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">A good Cubano sandwich has been on our cooking checklist for some time now. The other day I came across a whole bone-in, skin-on, pork shoulder and could not pass it up. First up, roasted pork shoulder, black beans and rice, and caramelized onion compote. Next up, the payoff Cubano. It was a multi day, multi pork kind of experience. After all, we are talking about a eight pound pork shoulder. There will be a lot of pork eating for all. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">For the pork roast, plan to start the prep process at least one day ahead and the cooking process about 10 hours before eating.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">One bone-in pork shoulder/butt, 7-8 pounds, skin on or off, but you want a nice layer of fat on top if the skin is taken off</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups orange juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup lime juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 small onions, thinly sliced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 cloves garlic, finely chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons dried oregano</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon ground cumin</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 dried bay leaves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">½ teaspoon ground black pepper</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Pierce the pork all over with a small thin knife to allow the marinade to penetrate into the pork. Combine all ingredients and place in a large plastic zip log bag. Place in refrigerator for at least one day and up to two days.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In the morning, take the pork out of the refrigerator and carefully remove it from the bag, making sure to keep the marinade in tact. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Place the pork on a small piece of parchment paper on a rack set inside a roasting pan. Let sit at room temp for at least 30 minutes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Heat oven to 250f.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Strain the solids from the liquid of the marinade, reserving both.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Separate ½ cup of the marinade for the sauce and 1 cup for basting the pork.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Place the pork in the middle of the oven and roast for about 8-9 hours, or until tender, but not pull apart tender. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Baste the pork periodically with the reserved marinade.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">If the pork gets too brown on top, take a small piece of foil and cover the skin, but do not wrap up the pork entirely. You don't want it to steam.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Take the pork out of the oven, pour pan drippings into a measuring cup and separate the fat from the juices.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Turn oven up to 450f. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Let pork rest for at least 20 minutes and up to an hour. Then place the pork back in the oven to crisp the skin. You may skip this step if the pork does not have skin on it.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">While the pork is resting, make the caramelized onion sauce. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">In a large skillet, sauté the onions, etc. from the marinate in a little olive oil over medium high heat. Sauté until the onions are quite soft and caramelized. Add the pan drippings and the ½ cup of reserved marinade and bring to a boil. Turn heat to medium and let simmer until the liquid is reduced by half.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">For the first night's meal, I sliced the pork and served it with black beans and rice and the onion compote on the side. Here's a good <a href="http://www.goya.com/english/recipes/moros-y-cristianos" target="_blank">recipe for the rice at Goya's website</a>.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">My thoughts on the Cubano sandwich is that the bread is almost as important as the pork. I am still in search of the perfect bun for it, but what I used worked out just fine. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">For the sandwich you'll need a good substantial, but not too soft and not too dense bun. I used Seattle International Baking Company French Sandwich Roll.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">For each sandwich:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">few slices of the roast pork</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">few slices of good smoked ham</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">swiss cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">long sliced dill pickles</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">caramelized onion (I used a little from the sauce from the previous night)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">yellow mustard</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">aioli</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat a skillet over medium high heat and quick fry the roast pork slices and smoked ham just long enough to warm them up and create a slight brown on the meat.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Assemble the sandwich, spreading the yellow mustard and aioli and each side of the bun. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">On the bottom side of the bun, put a piece of swiss cheese, then roast pork, pickles, </span><span style="font-family: Arial, Helvetica, sans-serif;">caramelized onion, </span><span style="font-family: Arial, Helvetica, sans-serif;">ham, then another slice of swiss cheese.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Melt a few tablespoons of butter. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">To grill the sandwiches, you can use a panini press, waffle iron/griddle like I did, or two skillets, one to fry the sandwich and one to weigh the sandwich down.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Heat the griddle to medium high. Brush with a little butter, lay the sandwich on top of the butter and then brush the top of the sandwich with more butter. Lower the lid of the press/griddle and fry the sandwich until it is golden brown and the cheese has melted. Adjust the heat as needed so not to burn the sandwich. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">If you are using two skillets, you'll have to flip the sandwich to fry the other side.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">That was a lot of pork! But we spread it out over the course of a few days, skipping a couple days in between. I'm going to keep this in the files for a football party in the fall.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Cubanos for all!</span>Mary Emertonhttp://www.blogger.com/profile/03681476696081639919noreply@blogger.com0tag:blogger.com,1999:blog-1492361724033118541.post-17413922194460132842014-11-23T20:39:00.001-08:002014-11-23T20:39:42.789-08:00A Little Pre-Holiday Seared Foie Gras with Saba <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">Exhumed from our basement recently was an old bottle of Saba. Chris came upstairs with it and asked, "can we drink this thing or what?" No! That's my bottle of Saba, which I bought to make with foie gras, well, at least a decade ago. Having a basement in an old house like ours is both a blessing and a curse. Our closet space is very limited, but our unfinished side of the basement is continually sustained as a stockpile of stuff. Where else would we store our stuff if not for the basement? But oh how easy it is to put more and more stuff down there? Every once in a while, we go in earnest, to organize and clean out our stuff and more often than not, we come up with something that falls into the category of "I forgot we had that".</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Saba is a sweet reduction of grape must, similar to balsamic vinegar, but cooked down even more. I suppose I purchased it with full intention to find a lobe of foie gras, do a little searing and make a fig and Saba sauce to drizzle over top. Yesterday, at Metropolitan Market, I came across a little package of foie gras and I did not pass it up. We are a family of foie gras lovers. I realize it can often be a controversial subject, so please stop reading now if you feel the urge to lambaste me for my love of foie gras. In the distant past, I have purchased a full lobe of foie gras, which at the time was about $100. It is something I certainly cannot afford to do often nor am I able to use it all in a timeframe where it would remain fresh. The small package from Metropolitan Market is just enough to give each of us a decadent treat.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Season foie gras with salt an pepper. Sear the foie gras, seasoned side down, in a cast iron skillet, heated over medium high heat, about 30-45 seconds per side. Before you flip the foie gras over the first time, season the top with salt and pepper. Remove foie gras to a plate lined with paper towel to drain excess fat.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In the same skillet, fry several pieces of sliced baguette until browned on both sides. Remove bread slices.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Turn heat off and add 2 tablespoons of fig jam to the skillet, 2 tablespoons of Saba and a pinch of dried tarragon. Then add 3 tablespoons of butter and stir and swirl to combine the butter. The heat of the cast iron skillet is enough to go this 1 minute process with the heat off.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I served the foie gras with an arugula and pear salad with a simple olive oil and Saba vinaigrette along with the fried toasts. The Saba was sweet and silky and held up to the long storage time. The foie gras, super rich and luscious! Welcome to the holiday eating season.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Mary Emertonhttp://www.blogger.com/profile/03681476696081639919noreply@blogger.com1