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Chef Notes

Caramelized Tomato Tarte Tatin Recipe 

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.

Source: Caramelized Tomato Tarte Tatin Recipe – NYT Cooking

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Pork and Chive Dumplings with Soy Ginger Dipping Sauce

Recipe from:

DUMPLINGS ALL DAY WONG by Lee Ann Wong
Page Street Publishing

Pork and Chive Dumplings with Soy Ginger Dipping Sauce

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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

Cookbook Review ~ DUMPLINGS ALL DAY WONG

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

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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

Why Foodies Should Visit Chattanooga: We Asked a Chef

 #Chattanooga’s best restaurants according to chef Daniel Lindley

Courtesy: Daniel Lindley
Courtesy: 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 Parham    

We Asked a Chef : Condé Nast Traveler.

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