Friday, January 29, 2016

Year of the Dumpling


HAPPY CHINESE NEW YEAR

We're coming up that time of year again.  That time of year where I roll up my sleeves and make potstickers.   Living in Southern California, it's easy to find delicious dumplings in the San Gabriel Valley.  There are so many wonderful dumpling houses like Mama Lu's, Din Tai Fung, JJ Dumpling, et al that offer a great variety of dumplings -- pork, fish, shrimp, chicken, vegetarian -- and let's face it, many of us are overworked and over-scheduled.

Is it worth taking time to make hand fill and hand wrap dumplings when there are so many other good causes at stake?   Recently my father in law fell and was hospitalized.   We are at wit's end and feeling helpless.  Praying and hoping for a diagnosis, a treatment, positive news.   My mother in law called and said she had a very important question for me.  Her tone scared me a little since she doesn't often preface her questions with such a statement.

What is your recipe for the simplest beef stew?

A smile of relief.   Alas, there was something I could do.

Food is important.

Yes, homemade dumplings are still worth making at least once a year.  Even if it takes less time to devour them than to shop, mix, wrap and cook them.

Dumplings are like meatballs.  Everyone has their favorite fillings and an opinion on how thick the dough should be.   Me, I like variety so I often change it up.

This year I made pork shrimp chive shitake mushroom mixture.

1 lb ground pork
1 lb shrimp
a bunch of garlic chives
2 medium to large shitake mushrooms
garlic
ginger
soy sauce
sesame oil



I bought gyoza wrappers from H.K Market.
Pan-fried on one side.
Add water, steam to finish.




And of course, as the chef, I have do a taste test.





Happy Chinese New Year!  This is the year of the monkey.  Gong Xi Fa Cai!




Sunday, January 17, 2016

Camino Real



This is Camino

where the chef/owners have definite opinions and are purists.  Only and always organic.   If something is too expensive, do without it.  When trying burdock for the first time, the chef refused to "google," preferring to discover the joys of burdock by trial and error.   Nothing is wasted.

Enjoyed reading about fried farro as a healthier substitution for fried rice.  I can't cook in a whole open fire -- no facilities.  Like Moore and Hopelain, I too have more of a figleaf tree than a fig tree (varmint! drought) so it is nice to find some recipes where I can grill the fig leaves.  The photographs are inviting and their strong point of view inspires new ideas.

Not sure I'll make many of these recipes.  You'll definitely want to eat at the restaurant after reading this cookbook.  The chef/owners are committed to doing their best to please your palate and feed your soul.

I received this book from Blogging for Books in exchange for my honest review.


Sunday, January 10, 2016

Breakfast of Champions



Breakfast for me is usually coffee.  Lots of coffee.

Sundays, I try to treat myself to the New York & L.A. Times and a real breakfast.  So this morning, I made a breakfast spaghetti with shallot, spinach, kale and swiss chard from my garden topped with a poached egg.  The fresh eggs came from the farmers market.  A little bit of bacon.  Perfection in a bowl.  Irresistible.  I gobbled it all up.






Monday, January 4, 2016

Michael Symon 5 in 5


I was excited to review Michael Symon's 5 in 5 for a number of reasons.  One, his pain is my pain.   He is a born and bred Clevelander; I grew up in Akron, Ohio.  We both root, pray and suffer for the Cleveland Browns.

Two, I love his infectious laugh.

Three, whenever I perform in the Akron Cleveland area, or have a show going on there, I do my best to eat in at least one of Michael Symon's restaurants.   Why?  It's a tradition ever since opening night of JUNK BONDS at Cleveland Public Theater.   The artistic director then, Jim Levin, treated me to a wonderful meal to celebrate a successful run.

Last but not least, a number of friends lately have asked me to recommend some easy but tasty cookbooks.   With a title 5 in 5, I thought I have to recommend my "homeboy" if at all possible.

The book is divided by seasons + holiday.  The holidays section is probably my favorite because it such an intense time of family friends and food that I need more "easy but tasty" recipes.  Not too easy that it looks like you don't care -- believe me, when you're a home chef, expectations rise -- and not too difficult that you're stuck in kitchen hell.

None of the recipes in this book are difficult.  The ingredients are easy to find, the steps are simple and easy to follow, and there are plenty of photographs to drool over.   It's going to be controversial here in CA where avocado is king, but I may have to try Symon's Spring pea "guacamole" with grilled bread and radish.

I'm happy to report this book lives up to its name.  5 Easy Steps or Less.  Five fresh ingredients which you can cook in five minutes or less.  Finally a book that can help you meet your new year's resolution to cook more.  Highly recommended for the beginning cook.

In full disclosure, I received this book from Blogging for Books in exchange for my honest review.