How Food Journalism Got as Stale as Day-Old Bread | Marc Vetri

How Food Journalism Got as Stale as Day-Old Bread | Marc Vetri.

The Kitchen Workshop: Michael Dietsch’s Shrubs – An Old-Fashioned Drink for Modern Times | Edible Radio

Kitchen Workshop host Mary Reilly, editor and publisher of Edible Pioneer Valley, speaks to Michael Dietsch about his book Shrubs, An Old Fashioned Drink for Modern Times.

Click below to listen, and also find a recipe for an Apple-Cinnamon Shrub

The Kitchen Workshop: Michael Dietsch’s Shrubs – An Old-Fashioned Drink for Modern Times | Edible Radio.

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 Reviews: Le Livre Blanc – Anne-Sophie Pic

Cookbook: ART!

From France's only 3-Michelin Starred Female Chef

 

LE LIVRE BLANC by ANNE-SOPHIE PIC

 

Review by: Gloria Cohen

Review By: Gloria COhen

It should come as no surprise that this deservedly celebrated chef should pen such a stunningly gorgeous cookbook – beautiful in content and form.

 

From the crystalline simplicity of the photography to the cutout slipcase. Le Livre Blanc explores Pic’s unique approach to her art, with dishes arranged idiosyncratically into six chapters: soft pink and acid yellow: contemporary memories; iodine in the earth; the weight of air; traditional eccentricity and the margins of frontiers.

blue lobster dish - just blue lobster - homard

 

Le Livre Blanc was born from the desire to document the inimitable culinary of Ann-Sophie Pic: to communicate the purity and simplicity that have gained her critical acclaim and Michelin stars at Le Restaurant Pic and Beau-Rivage Palace.

Throughout, Pic delivers insights into her creative process; the interplay of imagination and memory in creating dishes; and the associations between flavors and textures that make her cooking unique. The book includes 50 recipes that inspire and amaze.

blue lobster dish - homard-fruits-rouges

 

bresse chicken - poularde-dattes-medjoul

 

fresh morels peas broad beans - morilles-feve

 

caramel Gruyère and black truffle hot soufflé with a melting Cazette

 

Coming from a long line of illustrious chefs, Anne-Sophie Pic began her career in 1997. Today, she is the only woman in France to boast three stars in the Michelin guide. Her most recent is Le Dame de Pic, opened in Paris 2012

 

Published by Jacqui Small LLP, available at a bookseller of your choice. $60. US $65. CAN

Coming soon, sample recipes from this beautiful book.