Tennis-ball sized dumplings

Thanks for your thoughts and prayers since my grandmother passed away last week. She had congestive heart failure and had been sick for a long time. I'm grateful I was able to visit her in October. I flew out to South Korea for a few days.


Mandu, or Korean dumplings

My uncle and aunt took us to a restaurant on Sunday for mandu guk, or Korean dumpling soup. The dumplings were the size of tennis balls.

You can't lose your appetite even if there's a death in the family. You eat to spend time with family and you eat to be comforted. It's just the way it is in Korea.

The dumplings were filled with ground pork, Asian chives, mung bean noodles and more.


The soup had dumplings, zucchini, carrots, enokitake mushrooms, onions, scallions, shiitake mushrooms, rice cakes and other ingredients.


This is mul kimchi, or water kimchi. It is a type of kimchi that is fermented in water.

Restaurant name:
Man Po Myeon Ok
www.manpomyeonok.co.kr

In loving memory

In loving memory of my grandmother

1922-2009
She passed away on Tuesday, Nov. 24.

Braised chicken with dates

Braised chicken with dates is definitely comfort food on a cold night. I bookmarked the recipe in my Everyday Food December 2009 issue. While making the dish late at night, the smell of chicken wafted throughout the apartment, making me so hungry.

Adding dates to the sauce sweetened it, giving the sauce exactly what it needed. The couscous absorbed the sweet and savory sauce, making the dish even better. 

Check out the recipe here.

Sausage stuffing hash

The sweet Italian sausage in my fridge had finally defrosted. I was thinking of what to do with it when I thought about the apples I had. With Thanksgiving coming on, I thought about stuffing. I could cook the sausage and add apples, onions and potatoes, turning stuffing into hash.

I boiled the potatoes before I added them to the hash. That way, I could make sure the potatoes were cooked evenly, instead of waiting forever for them to get soft in the pan.

My husband liked the dish, but wished I had cut the apple into smaller pieces. Next time, I'll dice them instead of chop them.

Sausage stuffing hash
Ingredients:
1 lb. sausage taken out of its casing
1 apple (use favorite kind), diced
1 medium onion, diced
1 Russet potato, peeled
1 tablespoon or more fresh thyme, minced
1 tablespoon or more fresh sage, minced
salt and pepper to taste

Directions:
Peel potato and quarter. Boil potato in salted water in a pot until soft.

Meanwhile, take sausage out of its casing. Cook sausage in a saute pan. When the sausage is done cooking, put the sausage on a plate and set aside.

Drain any excess oil you don't want from the pan. Otherwise, cook onions until translucent. Add the diced apple. Season with thyme, sage, salt and pepper. Turn heat to low or turn it off. Then drain the potato from the pot and dice it. Increase the heat on the stove. Add the potato and the sausage to the pan. Cook until the diced potato has browned a little bit.

Print recipe

Fresh cranberries at the farmers' market!

I found fresh cranberries at the farmers' market today! The cranberries were grown in Massachusetts.

I want to make something different for Thanksgiving this year. Last year, we roasted a turkey breast because it was just the two of us. This time, I want to incorporate cranberries and pork as our main dish.

I can't wait to make desserts!

Apples glazed with maple syrup infused with ginger

I wanted something sweet. I cut up a Mutsu apple, threw a pat of butter in a hot pan, and sauteed the slices in maple syrup infused with ginger.



I sauteed the apple slices just enough so they still had a little bit of a crunch. The maple syrup sweetened the apples. I made sure I sopped up each apple slice in vanilla ice cream. Nummy.

The specialty syrup is made by 3 Chicks Sugar Shack in Garrison, N.Y. Use regular maple syrup and your favorite apple for this simple dessert.

Ajvar, a red pepper relish from the Balkans

I could eat ajvar right out of the jar. Ajvar is a roasted red pepper relish that is popular in the Balkans. The sauce is naturally sweet from the roasted red peppers. I first heard about the relish from Diana Bauman, of A Little Bit of Spain in Iowa. She got the recipe from Mogwai Soup.

One time, I fried two eggs for my husband and I for breakfast and I drowned the eggs in ajvar. My husband loved it.

"I just want you to know that that was dee-licious," he said.

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A while back, Diana gave me an award. Thanks Diana!

This award has no strings attached. But I'm giving a couple shout-outs.

Penny of Jeroxie (Addictive and Consuming)
Penny makes things I totally want to make. She came back from Bali and she has many photos for us to ogle over.

Dan of Seoul Eats
I planned our October trip to Korea by reading Dan's blog. My husband and I met up with Dan for an amazing dinner of stuffed duck roasted on clay bricks.

Andre and Anna of Seoulful Adventures
Their blog has beautiful photos and videos! The more they explore South Korea, the more I wish I was back there.

Barbara of Dish 'n' that
Barbara makes delicious vegetarian dishes. She always has wonderful desserts!

Candy of Soup Belly
Candy takes awesome photos. She and her husband are taking a road trip to California.

Back to the ajvar...

Ajvar
Adapted from Mogwai Soup
Ingredients:

4 large red bell peppers

1 small to medium eggplant

1 large onion

1 jalapeno pepper

1 teaspoon black pepper

2 teaspoons of salt initially, then add more if needed

1/2 cup plus 1 tablespoon of extra virgin olive oil

1/4 cup white wine vinegar

4 cloves of garlic

Directions: 

Preheat oven to 450 degrees. Wash peppers and eggplant. Dry well. Peel the onion and cut in half.

Roast vegetables in the oven for about 40 to 45 minutes or grill them until you have nice black marks on your veggies. When you take the vegetables out of the oven or off the grill, seal the peppers and eggplant in a plastic bag. Let stand for 5 minutes, so the steam makes it easier for you to remove the skin off the peppers and eggplant. You don't need to put the onions in the plastic bag.

Remove the skin from peppers and eggplant. Cut them into one inch pieces. Do the same with the onion. Mince the garlic and the jalapeno pepper.

Put all of the vegetables and salt and pepper into a pot on your stove top on medium heat. Add the 1/2 cup of olive oil and 1/4 cup of vinegar. Cook for about 1 1/2 hours to 2 hours, stirring frequently. Add salt to taste.

While your ajvar is cooking, you can prepare your jars for canning. Wash the jars thoroughly and then put them into the oven on 170 degrees for about half an hour. Take the jars out of the oven. Raise heat to 350 degrees.

When the ajvar is done cooking, puree it in a blender or food processor. Season with salt and pepper if needed.

Heat 1 tablespoon of oil on the stove. Pour ajvar in jars. (I used two pint jars.) Return the jars to the oven for a few minutes, so a thin crust forms on the top of the relish. Take the jars out of the oven. Pour oil in each jar. The oil should make a sizzling sound when it hits the relish. Put the lids on the jars. You can store the relish for three months.

Print the recipe

Plate of mystery meat

On Sunday, I think I had elk, moose, venison, rabbit and maybe some squirrel. I'm not sure. Sometimes I like to think I'm an adventurous eater. I went to Sal's Annual Wild Game Feast in Highland, N.Y., thinking it would be fantastic. At least the buffet was only $5.

I walked into Sal's Place. Hunters dressed in flannel filled the bar/restaurant. A line had formed around the buffet. It was dark and I couldn't really see what I put on my plate. 

First, I ate what I think were moose meatballs. There were labels in front of the aluminum containers filled with food, but some labels had shifted around. The meatballs were all right. They looked familiar and that's probably why I liked them.

Next, I picked up a gray piece of meat. It was part of the "sherried rabbit, squirrel and something else" dish. I knew I shouldn't eat it. It looked like liver and I hate liver. But I popped it in my mouth anyway. It was pretty foul.

Then I had elk sausage with peppers. I pierced an elk sausage and took a bite. It was very dry.

With my plastic knife, I sawed into mystery meat parmigiana. Elk and venison had been breaded and fried. I wasn't sure if I had one or the other. The meat was tough and gray. 

All around me, people at my table were saying, "This is so good!" And all I was thinking was 'I need to get out of here.'

A middle-aged son had brought his 90-something-year-old father to the buffet. The father doggedly worked his way through his plate of food.

"He must really like it if he's eating it," a friend of the son said.

I envied the father because he could munch away and not care.

Since I had taken photos of my food and wrote notes, a woman asked me, "Are you a critic?"

"No," I said. (I don't get paid for being a critic.)

"I saw you take notes and I had to ask," she said. 

"It's good, isn't?" the middle-aged son said.

"Yeah," I said, nodding my head.

Soon after that, I threw away my plate.

Since I had a bad aftertaste in my mouth, I went around the corner to a cafe and ordered a root beer. I sat down and sucked it in.

Poached eggs in ramekins- Pepin's way

Egg poached in a ramekin, flipped over and cut open to let the yolk ooze out.

Ever since I saw Jacques Pepin, I've been cooking a lot more eggs. This morning, I poached eggs in ramekins.

First, I filled a saucepan with water, making sure the water level reached halfway up the ramekin. While, I waited for the water to boil, I chopped some chives. I sprinkled the bottom of the ramekin with chives, salt and pepper.


I cracked an egg into the ramekin. I turned down the heat to a simmer and put the ramekin in the saucepan. I waited 4 minutes for the egg to cook.


After 4 minutes, a white sheen had formed over the egg. It was ready!


I took my knife and loosened the egg all the way around. Since the egg tends to stick to the bottom of the ramekin, you have to gently slide the knife underneath the egg and lift it a little. Then flip the ramekin upside down on a plate.

This is not such an easy thing to do. In fact, the following photo is the second egg I flipped out of the ramekin because the first egg broke.

I ate both eggs, broken or not. And, I'm pretty pleased with myself because I took the time to make breakfast.

All I know of eggs I learned from Jacques Pepin

I was lucky enough to watch Jacques Pepin do a cooking demonstration at The French Culinary Institute in New York City last week. He taught us everything about eggs.

In the photo, my mind was in a frenzy because I was standing next to Pepin and I forgot to smile!

Pepin is known for his TV cooking show Fast Food My Way and his numerous cookbooks. He is dean of special programs at The French Culinary Institute.

He began his lecture by separating egg yolks from whites.

Some people separate a yolk from the egg whites by cracking the egg and pouring the whites into a bowl, leaving the yolk in the broken shell. Pepin said the separated yolk still has some egg white around it. If you're using egg whites in a dish, you're not utilizing that last bit.

He preferred to separate yolks from egg whites with his hands. He cracked an egg and broke it open over his hand, letting the egg whites slide through his fingers. Only the pristine yolk was left in his hand.

I remember Pepin demonstrated the same technique on an episode of his TV show. That's how I learned to separate eggs. But sitting there in that theater, watching him do it person, made the lesson much more meaningful.


Throughout the lecture, Pepin welcomed questions. 

He was very accessible. Before the demonstration began, he said, "We have 15, 20 minutes. I can take pictures and sign books." 

Some of us shyly came down and took photos with him.

I felt very comfortable in the audience. It didn't seem like Pepin was on some higher plane than the rest of us. He was right there, explaining the many different things you can do with eggs.

Pepin had a different way of boiling eggs.

I learned how to boil eggs by heating eggs in water on a stove until boiling and then taking the saucepan off the stove to be left alone for 12 minutes.

He boiled water on the stove. He might have pricked each egg with a pin, but I'm not exactly sure. he placed the eggs in the boiling water. Four minutes for soft-boiled eggs, then four minutes more for hard-boiled eggs.

"When I was a kid, we ate a lot of egg, more egg than meat," Pepin said.

He showed us how to make a gratin like his mother used to make. It had a layer of sauteed spinach on the bottom, then a layer of boiled eggs, bechamel sauce and then everything was covered in cheese. He cooked it in a 400 to 425 degree oven for 15 minutes.

Assistants portioned out the gratin into samples for the audience to eat. There was no way I was not going to like the gratin. It had cheese and boiled eggs. (I'm definitely going to try to replicate the recipe at home.)

We also got to taste what I think was scrambled egg with chives and sundried tomato. It was such a lovely bite.




Pepin showed us how he made omelets. He cracked eggs into a bowl and seasoned them with salt and pepper. He whisked the eggs with a fork to add air to the eggs.

He threw a pat of butter in a saute pan. When the butter had melted, he poured the eggs in the pan. As the eggs began to cook, he made criss-cross motions in the pan to make the eggs curdle. Then he carefully folded over half of the omelet, making a half-moon shape in the pan. He gently slid the omelet onto a plate.

He made another omelet with mushrooms, layering slices of sauteed mushrooms on top of the omelet. We clapped at how elegant he made the omelet look. But when he took his first bite into an omelet, he chose the plain one.

Chicken paillard with tomatoes, fennel and olives from Avec Eric

I've been making it a habit lately to try recipes from Avec Eric, the new cooking show hosted by Eric Ripert. For dinner last night, I made chicken paillard topped with tomatoes, fennel, olives, shallots, pine nuts, raisins and basil. Paillard means thinly sliced or lightly pounded meat.

As the chicken cooked in the oven, the juices from the tomatoes, fennel, olives and other ingredients seeped into the meat. The chicken was juicy, tender and flavorful. I especially liked eating the toasted pine nuts and raisins that had been plumped up in white wine.

The Avec Eric Web site has printable recipes. But I've noticed the recipes either miss something Ripert did on the show or the recipes add a task that Ripert didn't do. I tend to keep the episode on as I cook, so I can rewind and double-check what I should be doing.

Chicken Paillard with tomatoes, fennel and olives
Adapted from Avec Eric Episode 9: Oil and Wine
Serves 4
Ingredients:
4 skinless boneless chicken breasts, butterflied
1/2 cup shallots, thinly sliced or minced
2 cloves garlic, thinly sliced
1 cup tomatoes, seeded and diced
3/4 cup fennel, thinly sliced
1/2 cup green or black olives, pitted and sliced
1/4 cup raisins, plumped in white wine
1/4 cup pine nuts, toasted
2 tablespoons capers
4 sprigs thyme
olive oil
3 tablespoons basil, sliced
parsley leaves (optional)
salt and pepper to taste

Directions:
Preheat oven to 450 degrees.

Plumping the raisins
Drop the raisins in a sauce pan. Pour white wine in the pan, enough to cover the raisins. Bring the wine to a simmer. When the raisins look bloated and drunk, shut off the heat.

Toasting the pine nuts
Put the pine nuts in a saute pan on medium low to medium high heat. Watch the pan carefully or the nuts will burn. Toss the nuts in the pan. When they are lightly browned, take the nuts off the heat.

Butterflying the chicken breasts
As you cut the chicken breast in half sideways, hold the chicken down with your other hand so the meat doesn't slip. Once you've sliced the chicken almost all the way through, open it like a book. Press the chicken flat on your cutting board.

Season all chicken breasts with salt and pepper. Drizzle olive oil in a baking dish. Lay chicken breasts in the dish and set it aside.

Taking the seeds out of tomatoes
Cut a tomato in half between the stem and the bottom. The tomato half will have three branches of seeds. Take the tomato half and squeeze it a little. With your other hand, take out the seeds with your finger.

Combine the shallots, garlic, tomatoes, fennel, olives, raisins, pine nuts, capers and thyme leaves in a bowl. Season with salt and pepper.

Cover each chicken piece with the vegetables. Generously drizzle olive olive over the chicken breasts. Bake the chicken in the oven for 15 to 20 minutes, or until the internal temperature of a chicken breast is 165 degrees. Baste the chicken with its own juices.

Sprinkle basil over each chicken breast. Add parsley leaves as a garnish (optional). Pour some of the pan juices over the chicken breasts. Squeeze a little lemon juice over each paillard. Serve immediately.

Print recipe

Some photos of the process.


Letting raisins simmer in white wine.


I squeezed the tomato half with one hand and then gouged out the seeds with my other hand.


I wasn't sure how my paillard would turn out because it looked kind of messy and everything Ripert does is perfect. But when I sat down to dinner, everything tasted wonderful.

Glazed maple cookies

Glazed maple cookies just say "fall."

I couldn't wait to make these cookies from the November issue of Everyday Food.

Without the glaze, the cookies are very much like a sugar cookie with the faint taste of maple syrup. After I added the maple syrup glaze, the flavor of the syrup was even more pronounced, making the cookies even better. 

Glazed maple cookies
Click here for the recipe.

Discovering mutsu apples

Mutsu apples, or Crispins, can be traced back to Japan. They are a cross between Golden Delicious and Indo apples. I found these at Fishkill Farms in Hopewell Junction, N.Y. But I've seen them at the Poughkeepsie Farmers' Market.

Mutsu are more on the sweet than tart side. It's almost like a Golden Delicious, but not quite. The flavor has more body to it.

Cider-braised chicken

Wanting a dinner that speaks fall, I made cider-braised chicken. I used a recipe from the December/January issue of Cook's Country.

I bought cider and apples from Fishkill Farms in Hopewell Junction, N.Y. Matt and I had gone apple-picking there on our one-year anniversary.

Fishkill Farms has the best apple cider. The taste is amazing. The cider is totally smooth. When I bought apple cider from a retail grocery store, sediment would settle on the bottom of the jug. The Fishkill Farms cider doesn't do that.

The chicken tasted wonderful with the cider sauce. I was never really a fan of Golden Delicious apples because my mom used to buy really bland Golden Delicious apples from the grocery store. Since I bought an apple from a farm, the apple was very sweet and lived up to its name. As a side, I made drop biscuits. I liked soaking the biscuit in the sweet and savory sauce.


Cider-braised chicken
Adapted from Cook's Country, December/January 2010 issue
Ingredients:
3 pounds bone-in, skin-on chicken pieces
salt and pepper
2 teaspoons vegetble oil
1 onion, chopped fine
2 garlic cloves, minced
2 teaspoons minced fresh thyme or use dried thyme to taste
2 teaspoons all-purpose flour
1 large Golden Delicious apple. You can also use Cortland or Jonagold. Peel, core and cut into 3/4-inch chunks
1 cup apple cider
1/4 cup apple brandy or use regular brandy
1 teaspoon cider vinegar

Directions:
Adjust oven rack to middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large ovenproof skillet over medium-high heat until just smoking. Cook chicken, skin-side down, until well browned, about 10 minutes. Flip and brown on second side, about 5 minutes. Transfer to plate.

Pour of all but 1 tablespoon fat from the skillet. Cook onion in chicken fat until softened, about 5 minutes. Stir in garlic, thyme and flour and cook, stirring frequently, until fragrant and flour is absorbed, about 1 minute. Add cider, apple, and 3 tablespoons brandy and bring to a boil.

Nestle chicken, skin-side up, into sauce and roast until white meat registers 160 degrees (or dark meat registers 165 degrees), about 10 minutes. Transfer chicken to platter. Stir vinegar and remaining brandy into sauce. Season with salt and pepper. Serve, passing sauce at table.

Note: Cook's Country recommends cooking dark meat until it registers 175 degrees, 10 degrees more than I did. I just felt that if I cooked my drumsticks longer then the meat would become too tough. The U.S. Department of Agriculture recommends chicken legs and thighs should have an internal temperature of 165 degrees.

Print recipe

Roasted pears in bourbon maple syrup, ice cream, chocolate sauce

Seckel pears

A seckel pear fits in my palm. I take small bites of an already small pear. It's ripe, sweet, even better than candy.

A recipe from Avec Eric calls for roasting pears in maple syrup and drizzling bourbon chocolate sauce over them. Since I have bourbon maple syrup made by 3 Chicks Sugar Shack, I figured I could modify the recipe instead of buying a bottle of bourbon.


The roasted pears looked like mandolins. The maple syrup had formed a caramelized crust over the pears. The rich chocolate sauce cut into the sweetness a little bit, while the vanilla ice cream blanketed the flavors, bringing everything together.

I didn't core the pears because they were so small. When you roast them, the seeds are soft enough to be eaten. I think this dessert would be perfect to serve at a dinner party, but I still need to work on my presentation.

Eric Ripert  used bigger pears for his recipe and cored them. He added bourbon to his chocolate sauce.

Roasted seckel pears in bourbon maple syrup with vanilla ice cream and chocolate sauce
Adapted from Avec Eric
Ingredients:
3-4 seckel pears, cut in half. Do not core or cut off stems.
1 tablespoon butter
1/8 cup bourbon maple syrup or regular syrup, more if needed
3/4 cup heavy cream
6 ounces semi-sweet chocolate chips
1/4 cup bourbon for the chocolate sauce (optional)
Vanilla ice cream

Preheat oven to 400 degrees. Melt butter in a large oven proof skillet over medium heat. Arrange pear halves, cut side up in the skillet and pour maple syrup over them. Cook the pears, basting often, until lightly caramelized on one side, about 5 minutes. Turn the pears over, cut side down. Place the skillet in the oven and continue cooking for about 10-12 minutes.

Pour chocolate chips in a mixing bowl that can handle heat. While the pears are in the oven, bring the cream to a simmer. Pour cream over chocolate chips. Leave the chips alone for a minute to melt a little. Then mix together. Optional: Add bourbon to the chocolate sauce and mix well.

Place two pear halves on a plate, top with a scoop of ice cream. Drizzle chocolate sauce over the pears and ice cream before serving.

Save the leftover chocolate sauce in the refrigerator. Melt it later and pour it over ice cream or other desserts.

Print recipe

Step-by-step photos:
Saute pears in bourbon maple syrup or regular syrup


After heating the heavy cream to a simmer, pour over chocolate chips in a bowl. Let sit for a minute so the chips begin to melt.


Then mix well. Optional: Add bourbon to the sauce and mix well.


Place two pear halves on a plate, top with a scoop of ice cream. Drizzle chocolate sauce over the pears and ice cream before serving.

Spaghetti alla Carbonara from Avec Eric

I've become a fan of Avec Eric, a new public television show hosted by Eric Ripert. He is the celebrated chef of Le Bernardin. I love the progression of his show. Ripert starts out in one country and learns a traditional dish. Then he takes his knowledge back to his kitchen and shows the viewer how to make a dish inspired by his travels.

After watching him make a simple carbonara sauce with smoked bacon, I thought I'd make the pasta using local ingredients. 

I found locally made bacon at Adams Fairacre Farms, a family-owned three-store grocery chain in the Mid-Hudson Valley.

Smoked bacon from Mountain Products Smokehouse in LaGrangeville, N.Y.

I bought eggs and heavy cream at the Cold Spring Farmers' Market. If I couldn't find ingredients at the farmers' market, I bought them at a regular grocery store.

The pasta came out really well. I loved scooping up a small piece of bacon with a strand of pasta and putting it in my mouth. Using thick bacon was way better than using any package of thin bacon from a national brand. The chives added a fresh onion flavor to the pasta.

Spaghetti alla Carbonara
Adapted from Avec Eric Episode 7: Artisanal
Serves 4
Ingredients:
3 slices of smoked bacon, cut into small strips, cross-wise; makes a little more than 1/2 cup.
1 cup heavy cream or creme fraiche
1 egg yolk
ground black pepper to taste
sea salt to taste
2 tablespoons fresh chives, thinly sliced
Parmesan cheese for garnish
8 ounces dry fettuccine

Directions:
Bring a large pot of salted water to a boil. Add the pasta.

For the sauce, saute the bacon until crispy. Drain most of the oil, leaving a tablespoon or two in the pan. Add the heavy cream and bring to a simmer.  Take the pan off the heat and add the egg yolk. Mix the yolk into the sauce. Add black pepper and salt to taste.

When the pasta is al dente, drain the pasta, but leave a little bit of the water in the pot. (Note: If you're afraid that the pasta will fall into the sink, pour some of the starchy water into a bowl. Then drain the pasta into a colander. Add a little of the starchy water to the pasta before you mix it with the sauce.)

Mix the pasta and sauce together in a large bowl or in the pot where you boiled the pasta. Add the chives.  Grate parmesan cheese over each serving of pasta.

Print recipe

Bacon, egg and cheese sandwich for Sunday morning

Sometimes my husband and I goof around.

"Do you want Matt's most famous fried egg sandwich?" my husband asked me this morning.

We had everything in the fridge for a great breakfast sandwich.

I clapped my hands, raised my arms and said, "Go bacon, egg and cheese!"

"I love you so much right now," my husband said, giving me a hug.

Matt buttered one side of each bread slice. The buttered sides would be on the outside of the sandwich. He layered the sandwich with egg, cheese and bacon, but he also added Heinz Chili Sauce. If I had made spicy ketchup, he would have used that. He fried the sandwich in a pan to make the cheese melt, flipping the sandwich over once.

We used locally made bacon from Mountain Products Smokehouse in LaGrangeville, N.Y. 



I wanted to try local bacon just to see how it tasted compared to regular grocery brands. The taste of bacon seems to be more concentrated. The thickness of it makes me feel like I should always eat it that way.

Mountain Products Smokehouse has smoked sausage, smoked bacon and smoked cheese. I bought the bacon at Adams Fairacre Farms, a family owned 3-store chain of grocery stores in the Mid-Hudson Valley.