This tart is a stunning mosaic of red, orange and yellow tomatoes so shiny and candied that the tart really looks like dessert But it’s safely on the savory side thanks to a splash of vinegar and a sprinkling of briny olives.
Click below to listen, and also find a recipe for an Apple-Cinnamon ShrubRead More
DUMPLINGS ALL DAY WONG by Lee Ann Wong
Page Street Publishing
Pork and Chive Dumplings with Soy Ginger Dipping Sauce
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.… Read More
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
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.… Read More
#Chattanooga’s best restaurants according to chef Daniel Lindley
—cooking with Tom Colicchio at Gramercy Tavern. “Working under Colicchio as a 22-year-old cook was likely the best and most inspiring learning environment,” says Lindley. Today, the Chattanooga, Tennessee native mans the kitchen at St. John’s Restaurant, where he has made a name for himself as a five-time-semifinalist for Best Chef in the Southeast by the James Beard Foundation.
Read more by:Kate ParhamRead More