Toluu

Not The Knowing One

Tofu Pot Sticker DumplingsMay 20

I first made dumplings with my wonderful friend Xin Li in graduate school.  Known as Mama Xin in my little lab of beleaguered grad students, Xin had moved to the US with her husband and daughter from China about 3 years before we met.  She knew the dumplings were my favorite, and would bring them to me if she knew I was having a hard time in the lab.  The day after the funeral of my best friend, there was a hot plate of dumplings left for me with out explanation on my desk. I think I cried for about a week over that.  Asian Dumplings are comfort food, as sure as a big bowl of the puffy Bisquick variety.

Dipping Sauce:
¼ soy sauce
1 tbs chilé garlic sauce
splash white wine vinegar
drizzle sesame oil

Combine soy sauce, chilé garlic sauce, and white wine vinegar.  Slowly wisk in a thin stream of sesame oil (about 2 tsp).

Potstickers:
1 brick extra firm organic tofu
1 cup shredded bok choy
½-¾ cup shredded red cabbage
½ cup shredded carrots
2 shallots, thinly sliced
1 tsp minced fresh ginger
¼ cup fresh cilantro, chopped
¼ cup fresh green onion tops, chopped
2 tbs soy sauce
2 tbs hoisin sauce (optional: leave it out for vegans)
2 tbs chilé garlic sauce
2 tsp sesame oil
1 package goyza wrappers, or wonton skins
4 tbs water
2 tbs corn starch

**Meaty alternative: Combine 1 lb ground pork, ½ cup green chopped green

Zipper!April 17

I would like to know the name of the man who invented the side-zippered dress so that I might curse it.

A Roasted Chicken for SandyApril 8

Spring is official, and to prove it, our friends Sandy and Brenda sent me home with an HEB bag full of spring onions when we visited them in San Antonio last weekend. I love green onions, particularly with fresh spring fare, and even more particuarly with fresh lemons.   Then, I happened to visit the New Flower Farmer’s Market in South Austin, and found a free range Rosie Chicken.

I just finished eating one of the best roasted birds I’ve ever taken out of my oven.  It was seriously loaded with the taste of onions, so you won’t like this if you don’t like them.  It was brined over night, then cooked with a cavity full of Sandy’s spring onions and sliced fresh lemons.  We ate it with a side of roasted beets with wilted greens, and seared Brussels sprouts.

Thanks to Sandy for the onions, and Brenda for the cute picture of her husband and their dog, Priscilla.

Onion grower. Dane lover. Thanks to Brenda for the picture.

Brine:
¾ cup kosher salt
½ cup pickle juice (I had bread and butter pickles)

Pour salt and pickle juice into a container big enough to hold your bird, but small enough to refr

Seafood GumboMarch 30

I make gumbo when I have a need to tend to something.  Perhaps if I had a bigger garden, I wouldn’t ever make the stuff.  This batch contained all shellfish.  I love gumbo with catfish as well, though.

Seafood Gumbo

½ cup butter
½ cup all purpose unbleached flour
3 medium yellow onions, diced small
1½ green bell peppers, diced small
3 Serrano peppers, minced
¾ cups celery, diced small
6 cloves garlic, minced
2 large ripe tomatoes, seeded and diced
1- 1½ quart stock (I’m using chicken bc my grocery store has stopped carrying fish stock)
2 cups okra, sliced
2 tbs fresh thyme leaves,
2 tbs fresh basil, chopped
2 tbs fresh sage, chopped
2 tbs fresh oregano, chopped
2 tsp cayenne pepper
2 tsp smoked paprika
1-2 dashes allspice (Thanks Sooz!)
2 tsp Worcestershire sauce
1 tbs tomato paste
1 tsp white vinegar (if needed) (Lemon juice would be better, but I’m out)
1 tsp table sugar (if needed)
kosher salt, to taste
fresh cracked black pepper, to taste
1 lb crawfish tails, shelled
½ lb gulf shrimp, shelled
½ lb bay scallops

Melt butter in the bottom of a very large, heavy dutch oven over medium high heat.  When the fat is melted, carefully s

Mom’s Red Velvet CakeMarch 27

Excellent frosting job by Andy.

My mom’s recipe originally called for shortening instead of butter, but I refuse.  She also used a boiled white frosting, but I think any excuse to eat cream cheese should be taken.

Frosting:
6 tbs butter, softened
12 oz cream cheese, chilled
3 tsp vanilla
2 ½ cups powdered sugar, sifted

In an electric mixer, cream butter.  Add cream cheese, one dollop at a time, while mixing.  Add vanilla.  Add powdered sugar ½ cup at a time until the frosting is your desired consistency.

Cake:
1/2 c butter
1 1/2 c sugar
2 eggs
2 tsp vanilla
1 1/2 oz bottle red food coloring
3 tbs cocoa
2 1/2 c sifted cake flour
1 c buttermilk
1 tsp salt
1tbl vinegar
1 tsp soda

Cream shortening, sugar eggs, & flavors. Make a paste of cocoa and food coloring. Add to first mixture. Alternately add flour and buttermilk. Mix soda and vinegar in small bowl and add to batter. Blend. Bake in 3 – 9″ or 10″ pans for 20-25 mins at 350. Let cool completely. Cover with frosting.