44-clove garlic soup. Today exhausted me.
A Thursday 5 p.m. deadline inexplicably became a Wednesday 2 p.m., and somehow, on what is supposed to be the deadest (inventive language like this is what I get paid the big bucks, folks) news week of the year, I was under an avalanche of it. Plus, there were other insults to injury: I had my first warm latte of the cooler season and spilled a good sum of it on my pink shirt, I stepped in a puddle and my surprisingly absorbent sandals remained damp and cold all day and I realized that flame-tinted leaf I’d seen this weekend and considered sort of a fluke, might not have been.
Don’t get me wrong — I love fall — just not in August. Reminding myself that complaining about the weather makes for about as interesting conversation as “wow, I thought it was 4:15 but it’s only 3:45,” I decided to roll with it, as well as with The Coolest Anniversary Present Ever from my husband: an eggplant-colored, 7.25 quart oval Cocotte and a soup I’ve had bookmarked since last winter. Chinese dumplings and potsticker recipe. Recipe: chinese dumplings and potstickers [warning: a long post] Do you know what that one recipe was that started you on your cooking passion?
I have cooked since I was a kid, but I didn’t get serious until I was a sophomore in college and I felt this cultural obligation to make dumplings from scratch to celebrate the Chinese New Year. Dumplings have lodged themselves in my head as my link to Chinese cooking and culture, but even better than that – mastering dumplings gave me the confidence to go forward and try other recipes and techniques. for the pork filling I posted Making Chinese Dumplings with Jen on my website several years ago (it now lives here).
There is an ungodly amount of chopping involved First off, the process for making the dumplings and the potstickers is the same until you actually cook them. Adding some sesame oil, soy sauce, and cornstarch to the mix The biggest time sink in making dumplings (for me, anyway) is chopping everything into a mince. Pork filling is ready. Garlic Potato Fries. I’m never going to make garlic potato fries any other way.
These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). I got down to making them immediately. I used extra virgin olive oil instead of vegetable oil because I just love the aroma that garlic and olive oil combine to impart. Crispy golden baked fries These garlic fries are incredibly simple to make and are so full of flavour.
Crunchy potato skin Garlic Fries Adapted from: Lottie + Doof Ingredients: 8 garlic cloves, minced or grated 6 tbsp extra virgin olive oil 3 russet potatoes (about 8oz each), each cut into 12 wedges 3 tbsp cornstarch/cornflour 1 1/2 tsp coarse sea salt 1 1/2 tsp freshly ground black pepper ½ tsp garlic powder 1/4 tsp cayenne pepper.