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1d1cd0f
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"For the weekend before, we had had a blowout of tarts, a tart bender, tart madness- even, I dare say, a Tart-a-pa- , if you will forgive one final usage of the construction before we at last bury that cruelly beaten dead pop-culture horse. Tarte aux Peches, Tarte aux Limettes, Tarte aux Poires, Tarte aux Cerises. Tarte aux Fromage Frais, both with and without Pruneaux. Tarte aux Citron et aux Amandes, Tarte aux Poires a la Bourdalue, and Tarte aux Fraises, which is not "Tart with Freshes," as the name of the Tarte aux Fromage Frais ("Tart with Fresh Cheese," of course) might suggest, but rather Tart with Strawberries, which was a fine little French lesson. (Why are strawberries, in particular, named for freshness? Why not blackberries? Or say, river trout? I love playing amateur- not to say totally ignorant- etymologist....) I made two kinds of pastry in a kitchen so hot that, even with the aid of a food processor, the butter started melting before I could get it incorporated into the dough. Which work resulted in eight tart crusts, perhaps not paragons of the form, but good enough. I made eight fillings for my eight tart crusts. I creamed butter and broke eggs and beat batter until it formed "the ribbon." I poached pears and cherries and plums in red wine." --
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freshness
pastries
fillings
tart
french
fruit
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Julie Powell |
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0441fe2
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"A soup dumpling is a little marvel of engineering. Called in Chinese, in Japanese, and "soupies" by Iris, soup dumplings consist of silky dough wrapped around a minced pork or crab filling. The filling is mixed with chilled gelatinous broth which turns back into soup when the dumplings are steamed. Eating a soup dumpling requires practice. Pop the whole thing in your mouth and fry your tongue; bite it in the wrong place and watch the soup dribble onto your lap. The reason I thought about chocolate baklava is because Mago-chan pan-fries its soup dumplings. A steamed soup dumpling is perfect just the way it is. Must we pan-fry Based on the available evidence, the answer is yes. Pan-fried soup dumplings are bigger and heartier than the steamed variety and more plump with hot soup. No, that's too understated. I'm exploding with love and soup and I have to tell the world: pan-fried soupies are . The dumplings are served in groups of four, just enough for lunch for one adult or a growing eight-year-old. They're topped with a sprinkle of sesame and scallion. You can mix up a dipping sauce from the dispensers of soy sauce, black vinegar, and chile oil at the table, but I found it unnecessary. Like a slice of pizza, a pan-fried soup dumpling is a complete experience wrapped in dough. Lift a dumpling with your spoon, poke it with a chopstick, press your lips to the puncture wound, and slurp out the soup. (This will come in handy if I'm ever bitten by a soup snake.) No matter how much you extract, there always seems to be a little more broth pooling within as you eat your way through the meaty filling and crispy underside. Then you get to start again, until, too soon, your dumplings are gone."
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panfried
fillings
soup
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Matthew Amster-Burton |
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fedfdde
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"In Oishinbo: Ramen and Gyoza, Yamaoka and the gang are on an assignment to help a lonely gyoza chef find a new recipe and true love. While investigating, they have lunch at a dumpling restaurant that boasts "100 types of gyoza" on the sign. (Incidentally, a cute thing about Japanese restaurant chains is that they often put the word "chain" in the name, like, "Gyoza Chain Hanasaki.") They eat dumplings with fillings like garlic-miso, flaked salmon, and Chinese roast pork."
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dumplings
fillings
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Matthew Amster-Burton |
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5a86853
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We planned an Utsunomiya gyoza crawl, but when we emerged from the train station into 92-degree weather, we abandoned the idea and just went to the place with (Iris counted) seventy-four types of gyoza, including yogurt, coffee, tea, chocolate, liver, mochi, squid-octopus, sausage, curry, and whale. You can order a whole plate of your favorite variety or a sampler platter; we ordered a sampler (no whale) with a small order of regular pork gyoza as insurance. The dumplings didn't come with labels, so we were left to guess at their identities. The salted fish roe and curry were easy to pick out, as was the sausage, which had a tiny hot dog inside. After polishing off the sampler, we asked for a plate of yuba gyoza, filled with the tofu skin Iris and I like to make at home. I went spelunking inside the dumplings and found that the pork filling was wrapped in yuba; the snap of fresh yuba was missing, but the dumplings were excellent. I regret missing out on the chocolate gyoza. I don't regret missing out on the whale, yogurt, or Doritos Locos gyoza.
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gyōza
fillings
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Matthew Amster-Burton |
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6894acc
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"Do you make pizza dough?" "Yes." "This is the same thing. Very easy." When the yeast was foamy, she added flour, olive oil, and salt and handed me a large wooden spoon. "Now you stir it hard until it comes together. Then we knead." She floured the counter and I stirred until the ingredients came together and then turned the dough mass out onto the flour. Rosa divided it in half and we each kneaded a piece until it was smooth. We shaped them into balls, and Rosa covered them with a kitchen towel. "Now we prepare the fillings," she said. She went into a large pantry and returned with a basket filled with Italian salamis, ham, cheeses, red bell peppers, broccoli rabe, and fresh arugula. Just as Sally had said on the promotion show, "Casey Costello was cooking right in the kitchen with a real Italian," but it was no different from cooking with Mom or Nonna. The ingredients were the same, and Rosa, like my mother and grandmother, used no recipes. She knew her way around her ingredients and seemed pleased that I did as well. I realized that more than the country, more than the language, the food connected me to my heritage. I oiled the peppers and put them in a hot oven to roast. When they were charred, I removed the stems and seeds and cut them into thin strips. I laid them on a dish and put a little olive oil, salt, and vinegar on them. She peeled the stems of the broccoli rabe then cut it into two-inch pieces before blanching it for a minute and then sauteing it with olive oil, garlic, and hot pepper. I washed the arugula, removed the tough stems, and dried it. We put the fillings on platters. The colors were dynamite."
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dough
fillings
italian-cooking
ingredients
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Nancy Verde Barr |