The Most Innovative Women in Food and Drink

Congratulations!!! Tracey Ryder and Carole Topalian

rydertopalianPhoto By: Fran Colin

Co-founders, Edible Communities

Ryder and Topalian’s credo: If you want to eat local, it helps to read local. The two co-founded Edible magazine, now with about 80 regional editions around the U.S. and Canada, from Hawaii to Toronto. They are adding about 10 more every year through a licensing model. They were really the first publishing company, and are now the largest, to make the hyper-local food movement their focus. To keep the discussion going, Ryder and Topalian launched the Edible Institute, an annual two-day forum about the present and future state of local food.

Read more about: The Most Innovative Women in Food and Drink.

 

Edible Escape—Join Us on October 30!

~ EDIBLE MANHATTAN PRESENTS THE 4TH ANNUAL ~

EDIBLE ESCAPE, THURSDAY OCTOBER 30, 2014

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Click here for more info about Edible Escape—Join Us on October 30!.

 

Edible DC publisher Susan Able says, ‘If you want to eat local . . . read local’

Susan Able was working in management at Deloitte Consulting and obsessing about food in her spare time when she heard something that intrigued her: The license to publish a Washington-area version of the James Beard Award-winning Edible Communities magazine was up for grabs. As it happened, Able was looking for a career move to “something mission-driven,” and she adored the brand for its commitment to local producers and their stories.

Read More By Whitney Pipkin

Q&A: Edible DC publisher Susan Able says, ‘If you want to eat local . . . read local’ – The Washington Post.

Bring the family to Stone Barns Harvest Fest

Edible Manhattan, Brooklyn and Hudson Valley are proud partners of Harvest Fest. We’ll be there with our families and friends and hope you will be, too!

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Bring the family and join us at Stone Barns Harvest Fest for hayrides, dancing, food demos and more – Oct. 5 [Sponsored].

Pick and pickle carrots, dosey-doe your partner, hop on a hayride, and sample seasonally inspired treats – all while supporting Stone Barns Center’s mission to build a healthy food system! Harvest Fest is a daylong celebration and fundraiser for Stone Barns Center for Food and Agriculture.

Edible Manhattan, Brooklyn and Hudson Valley are proud partners of Harvest Fest. We’ll be there with our families and friends and hope you will be, too!

TICKETS ON SALE NOW! Click on link above to buy tickets.

Pork and Chive Dumplings with Soy Ginger Dipping Sauce

Recipe from:

DUMPLINGS ALL DAY WONG by Lee Ann Wong
Page Street Publishing

Pork and Chive Dumplings with Soy Ginger Dipping Sauce

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1 1/2 lb (680 g) ground pork
1 1/2 lb (75 g) garlic/Chinese chives, chopped 1/4″ (3 mm) thick
1/4 cup (55 g) ground fatback
1/4 cup (60 ml) low sodium soy sauce
1/4 cup (60 ml) shao xing rice wine
2 tbsp (28 g) ginger, finely grated or minced
2 tsp (10 g) sugar
1 tsp (5g) salt
60 round dumpling skins
Chopped scallions for garnish

Soy Ginger Dipping Sauce
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) rice, black, or chinese red vinegar
1/2 cup (120 ml) water
1 tbsp (15 g) granulated sugar
2 tbsp (28 g) ginger root, finely julienned

In a large mixing bowl, combine the pork, garlic chives, fatback, soy sauce, shao xing, ginger, sugar, salt and white pepper. Mix the ingredients until the filling is well combined.

Fill and form each dumpling with a 1/2 tablespoon of pork filling. Choose your cooking method:

Boiled: Bring a large pot of salted water to a boil over high heat. Cook the dumplings in small batches for 2-3 minutes. Drain, serve immediately with soy ginger dipping sauce.

Steamed: Steam on greased parchment paper over a boiling water bath until the filling and dumpling skins are cooked through, about 4 minutes.

Pan-fried: In a small container, mix 2 cups/475 milliliters of water and 2 tablespoons/12 grams of flour until the flour has dissolved into the water and the mixture is cloudy. Heat a small nonstick pan over medium-high heat. Add a tablespoon/15 milliliters of vegetable oil to the pan and place the dumplings in the pan, lined up next to each other and cook until the bottoms turn golden brown, about 1-2 minutes. Add 1/2 cup/25 grams of flour/water mix to the pan; it will react with the hot pan and steam and splatter a bit so as soon as you add the flour/water mixture, cover the pan with a tight-fitted lid. Cook the dumplings covered until almost all of the water has evaporated and a thin golden crust begins to form in the bottom of the pan. Remove the lid and cook until all water has evaporated. Carefully removed the dumplings from the pan, serve immediately.

Deep Fried: Preheat a large pot of deep fry oil to 350°F/175°C. Carefully drop the dumplings one by one into the hot oil, frying in small batches being sure not to overcrowd the oil. Cook the dumplings for 2 minutes, until the filling is cooked and the exterior is golden brown. Drain to a paper towel. Repeat with remaining dumplings until all are cooked, making sure the oil temperature returns to 350°F/176°C before frying the next batch. Serve immediately with dipping sauce.

To make the dipping sauce, mix all the ingredients until the sugar dissolves. Refrigerate and allow to macerate for at least one hour.

Available at a book seller near you $22.99 US; Paperback
Ebook also available.

Cookbook Review ~ DUMPLINGS ALL DAY WONG

Review By: Gloria Cohen

I am really happy to be introducing you to Lee Anne’s new book, she is a delight and works with many of my favorite chef’s and friends in Honolulu. How about planning a dumpling party?

Dumplings All Day Wong

A Cookbook of Asian Delights from a Top Chef

By Lee Anne Wong

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A renowned Asian chef, a finalist on season one of Bravo’s Top Chef, and a judge on The Food Network’s Chopped, provides the basics of creating delicious Asian dumplings any time for any occasion, perfect as a snack, appetizer, or entrée.

Lee Anne’s recipes are easy to follow and are accompanied by beautiful color photos. “Biting into a hot, fresh, juicy dumpling can be a transcendent moment,” Lee Anne says. “This dumpling euphoria is commonly achieved by dining out or ordering in, which is why making them at home for yourself is that much more special.”

Included are chapters that cover choosing the right dough and folding techniques, as well as focusing on delicacies such as Shumai, Har Gow, Wontons, Soups and Baos. Some of the savory original recipes include:
Sweet Corn Tamale Dumplings with Sesame-Avocado Sauce
Chicken Pad Thai Wontons with Spicy Peanut Sauce
Edamame and Sweet Pea Gyoza with Wasabi Cream
Pork and Chive Dumplings with Soy Ginger Dipping Sauce

Click here for a sample recipe:

Pork and Chive Dumplings with Soy Ginger Dipping Sauce

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Lee Anne Wong is a celebrity chef with a passion for Asian cuisine. She was one of the top four contestants on Bravo’s Top Chef. She was also a judge on Chopped as well as a guest on Unique Eats, The Wendy Williams Show, Iron Chef America and Unwrapped. Most recently, Lee Anne hosted a one-hour special called Food Crawl with Lee Anne Wong, on the Cooking Channel, where she searched New York for the best dumplings and noodles. She resides in Hawaii.

Available at a book seller near you: $22.99 US; Paperback
Ebook also available.

Cookbook Review ~The Complete Guide To Making Mead

Review By: Gloria Cohen

If you ever wanted to try your hand at making your own mead or honey wine, this is the perfect book, Also a great gift for the upcoming holidays.

THE COMPLETE GUIDE TO MAKING MEAD
The Ingredients, Equipment, Processes, and Recipes for Crafting Honey Wine
by Steve Piatz
Voyageur Press

9780760345641

FOOL-PROOF STEPS FOR MEAD-MAKING & CRAFTING HONEY WINE

An up-to-date, modern, and authoritative guide to homemade mead-making. Whether you’re the stone-cold beginner to a seasoned veteran, the book has something for everybody. Author Steve Piatz begins with a brief history of the fermented beverage and continues in chapters which include:

Characteristics and Varieties
The Basic Process
Yeast Strains
Packaging
Recipe Development
Recipes
Finishing Your Mead
You will be treated to discussions of yeast and special ingredients, as well as what equipment is necessary and recommended and an illustrated and detailed look at the basic process. Readers will also discover advanced techniques, such as oaking, clarifying, aging, spicing, and blending. There are even sections on developing recipes and troubleshooting problems with the brewing process.

With more than 100 color photos, THE COMPLETE GUIDE TO MAKING MEAD includes dozens of recipes for basic meads (honey only), melomels (honey and fruit), metheglins (honey and spices), and braggots (honey and malt).

At a bookseller near you $24.99 US / $27.99 CAN

ALSO AVAILABLE AS EBOOK!  (Amazon, Apple, Nook,Barnes and Noble, etc.).