How to Make Homemade Asian Dumplings from Scratch. Here is what's awesome about making your own dumplings at home: they will taste better than anything you buy in the store (promise), you will have a freezer full of ready-made meals for the next several weeks (depending on your rate of dumpling consumption), and you will feel like a rock star when you gaze upon your dumpling bounty.
Better yet, gather some friends for a dumpling-making fest and divvy up the profits. Everyone is a rock star! Want in on the action? SLOW-COOKED KALE OMELETTES. Bring a large pot of salted water to a boil.
Blanch the kale for 1 1/2 minutes, drain, let it cool, and squeeze out excess water. Chop it up and set aside. In a large skillet, warm the olive oil over medium heat. Add the rosemary sprigs and chile and cook for one minute. Reduce the heat to low, add the onion and salt, cook for two minutes, and then add in the garlic slices and stir. Turn the heat to medium-low, add the kale and ghee or oil, stir to coat. Heat a 10'' pan over medium-low heat with a small pat of butter or ghee at the bottom. . * For the frittata, preheat the oven to 425'. Smoked Salmon Potato Cakes with Herb Crème Fraîche. Smoked pork has hogged the spotlight long enough.
It's time bacon stepped aside and let smoked fish enjoy a little well-deserved attention. Smoked trout is my weekday lunch staple, but when it comes to weekend brunches or other special meals, I splurge on smoked salmon. In this recipe, pungent, smoky slices flavor a soft potato cake that is dredged in panko and cooked until crisp, then drizzled with an herbed crème fraîche. Bacon who? Scallops with Lime & Cilantro. All you need to do is stop at the grocery store on the way home from work tonight and pick up five things: a pound of scallops, a bottle of white wine, organic chicken stock, a lime and a bunch of cilantro.
In about half an hour you can put a bowl of pasta or rice on the table with sweet golden scallops in a tangy, garlicky broth. Aren't scallops wonderful? Scallops are one of my favorite weeknight meals, and here's why: They cook in literally three minutes. They're also something of a treat, and usually they cost quite a bit more than chicken or tofu, which means that I'm more inclined to make them when it's just my husband and myself and not a crowd.
The bonus in this story is that my husband loves scallops; a Wednesday night with scallops is suddenly special. The Atlantic bay scallop season begins in early November, so those sweet and extra-small scallops are a good pick then. Make sure you get a drinkable white wine and polish off the rest of the bottle with dinner. Chickpea Salad with Red Onion, Sumac, and Lemon. My husband is a scientist, which might sound nerdy and even dreary, in an academic institutional sort of way, but I think what he does is fascinating — and it also takes us to some pretty wonderful places.
I've chatted over drinks with rocket scientists in Monte Carlo's grand old aquarium, and walked through aqueducts in Lisbon. We spend field research weeks in snowy Colorado, and I get to gallivant around Paris while he's ensconced in meetings. Portobello mushroom, cheddar & caramelised onion quesadillas. 2 tbs olive oil2 onions, sliced3 tsp brown sugar1/3 cup (80ml) balsamic vinegar20g unsalted butter3 large garlic cloves, crushed4 portobello or other large flatmushrooms, thinly sliced3 thyme sprigs, leaves picked8 flour tortillas or wholegrain wraps200g vintage cheddar, gratedHandful rocket leaves, roughly chopped1/2 cup (120g) sour creamJuice of 1/2 lemonHeat 1 tbs oil in a frypan over low heat.Add the onion and cook, stirring, for 10-12 minutes until soft.
Add the sugar and balsamic vinegar, then cook, stirring, for a further 5 minutes or until the onion is caramelised. Remove the pan from the heat and set aside.In a separate frypan, heat the butter and the remaining 1 tbs oil over medium heat. Freezer Recipe: Sauerkraut, Potato & Cheese Pierogi. I had big plans for that jar of sauerkraut I made earlier this month.
Plans involving plates of grilled sausages, deli-style reubens, and tangy late-summer slaws. But at the very top of my list were pierogi. I love dumplings in all forms, but these piping hot, chewy pockets of potato and cheese have held a special place in my heart ever since a Russian exchange student first introduced me to pierogi in high school. They are so satisfying served with nothing more than melted butter and a sprinkle of salt. They also freeze beautifully, so stockpiling them in the freezer for an easy comfort food meal on a busy night makes total sense. I don't claim to have any great knowledge of pierogi other than that I love to eat them. Beer-Battered Onion Rings. Neutral cooking oil, such as peanut, canola, or cottonseed, for frying 4 sweet onions, such as Vidalia or Walla Walla 1 cup all-purpose flour 1 (12-ounce) bottle lager-style beer, such as Budweiser 2 teaspoons cornstarch 1 teaspoon kosher salt Freshly ground black pepper, to taste Fill a heavy Dutch oven or cast iron pot with a few inches of oil and heat on medium-high until it reaches 365° to 375°F.
While the oil heats, slice off the root and tip ends of the onions. Southern Fried Catfish. If you don't think you like catfish then somebody didn't do something right.
Perfectly fried, Southern-style catfish — whether cooked at a fish shack, at a Saturday night fish fry, or on the banks of a winding river — should not be underestimated. There are countless ways to prepare it, but I like this one best: a quick dip in hot sauce followed by a crunchy cornmeal coating yields the ultimate deep-fried fillet of fish. Escabeche de codorniz, lías de Verdejo y zanahoria (Rubén Arnanz) - Apicius.es.
El cocinero, al frente del estrella Michelin Villena (Segovia), aparece en las páginas de #Apicius26 ‘Escabeche Longevo de Perdiz.
Lías de Verdejo y Zanahoria’, por Rubén Arnanz. Fuente de la imagen: Mikel Ponce. Tapas. Tomate + Albahaca. I think the main takeaway here is: purple basil does not necessarily make for purple pesto. Soooo, it's not like we're trying to reinvent the wheel here. But I do like Nigel's liberal use of the broiler in this recipe. Entrada. Cheese Ball. Entrada. Piel de papa. (Image credit: Nick Evans) Dip. Tomate. This is my favorite go-to recipe when I need to whip up a quick sauce. You may have seen this recipe used in some of my other recipes, but I felt it deserved a post of it's own. Entrada. Huevo pocheado con vino blanco. Dip. Calabaza. Tapas. Oliva. Entrada. Polenta. Polenta is such a wonderful ingredient — so easy to work with, full of texture and flavor, inexpensive, naturally gluten-free — that I often turn to it when planning a party menu.
For the wedding I catered last month (see the whole menu here) polenta was the perfect solution and one of the hits of the evening. These crisp polenta toasts can be made well ahead, and their topping of rich ricotta and bacon is both simple and crowd-pleasing. The secret to this recipe is the oven — not once, but twice. Entrada. Salmón. Most foods are better on a stick.