Cathy Burnham Martin's Blog, page 102

National Dumpling Day

Dim Sum (Photo by Alice Cheung)

Pick a culture or pick a dumpling! In America, I must admit that our dumplings are pretty boring… typically baked filled pastry or pieces of dough added to a dish & usually boiled, as for soup. That likely harkens back to our founding fathers’ British heritage, where Suet Dumplings still reign. (Yes, they are made from flour and suet.)

Other nations have made dumplings an art form. Think of Spain and South America’s Empanadas, those savory fried dough pieces filled with anything from fish or beef to corn or chicken. Eastern Europe has several dumplings, like Kreplach, the thin flour and egg dough triangles, stuffed with meats or potatoes and served in soup. Or think of the baked or deep-fried Knish, a Jewish snack filled with mashed potatoes, sauerkraut or cheese. Of course, Poland’s Pierogi is iconic with its unleavened dough wrapped around potato, minced meat, cheese, or sauerkraut… or sometimes fruit, before being boiled and then pan-fried. Scandinavia has dumplings, too, like Sweden’s Kroppkaka. These are potato dumplings stuffed with bacon and onions, seasoned with allspice, and served with butter and a lingonberry sauce.

Call Italy’s versions pasta, but they also qualify as dumplings. Think of Gnocchi, the egg, potato, and flour dumplings served with butter, cheese or other sauces. Or go for tortellini, the tiny pasta pouches filled with anything from cheese and mushrooms to spinach and meat and served with sauces or in soup. Then there are the famed Ravioli, those melt-in-your-mouth past pockets filled with meat, cheese or veggies and served with a sauce.

Central Asia has a variety of dumplings, too. From my Armenian heritage come the Manti, a tiny little, open-topped, boat-shaped dumpling filled with spiced ground lamb (or beef) and served with a peppered, citrusy sumac-spiced yogurt sauce. These are traditionally served as crispy tapas bites or in soups. In book 1 (“Destiny of Dreams: Time Is Dear”) of the Destiny historical fiction series, these are revealed as my grandfather’s favorites at a lavish wedding reception at their house by Lake Van. At the back of book 2 (“Destiny of Determination: Faith and Family”), I share the complete recipe. (Yes, this is the book being released on November 2nd.)

When we think of dumplings, however, I believe most of us tend to think of the Far East. Wontons, be they fried or in soup, may well have been an early dumpling for many of us. China has several others, including Har Gow, a translucent “shrimp bonnet” served with dim sum. Southeast Asia is also known for the similar Shumai, an often open-topped dim sum dumpling filled with shrimp, chicken, or pork.

Each year, I like to learn to cook at least one thing that is completely new to me. Last winter I selected one of my favorite dumplings, the Japanese Gyoza. Masa, a restaurant in Manchester, New Hampshire, got me totally hooked. The dumpling is thinner and lighter than Chinese pot-stickers. Gyoza are traditionally filled with seasoned minced pork, cabbage, garlic, and ginger and served with a ponzu dipping sauce.

They take a bit of time to prepare from scratch, but they can be made ahead and frozen, so future servings are easy to cook up straight out of the freezer.

Cathy’s Gyoza

Gyoza

½ lb finely ground lean pork (turkey, beef, or chicken) or ¾ lb cooked, shelled & deveined finely chopped shrimp

1 c shredded green cabbage (blanched or microwaved 1-2 minutes to help it wilt)

2 shiitake mushrooms, finely chopped

2 thin green onions (green & white parts), finely chopped

1 tsp each: finely minced ginger and finely minced garlic clove

1/2 tsp sesame oil

2 T tamari (or soy sauce)

1 T cornstarch

3 dashes white pepper

3 dozen round gyoza wrappers (thinner than potsticker wrappers)

Oil, water, and toasted sesame oil for cooking

Combine pork, cabbage, mushrooms, onions, ginger, garlic, oil, tamari, cornstarch & white pepper thoroughly. Place 1 rounded teaspoon of filling in center of each wrapper. Moisten outer ¼” of wrapper edges with water and fold in half over filling, pleating and pressing the rounded edge 4-6 times to seal. (If making ahead, freeze or refrigerate in single layer in zip-top plastic bags.) To cook, place a few dumplings, flat-sides down, in a non-stick skillet (with 1-2 T neutral oil such as canola or vegetable, per batch) that is preheated over med-high heat. Let cook 2 min to just lightly brown bottoms. Add ¼ – 1/3 c water, cover, and cook over medium heat for about 3 min, till most of the water is gone. Remove lid and drizzle 1 tsp toasted sesame oil around the dumplings. Cook, uncovered until brown and crispy on the bottoms. Serve hot with ponzu or other favorite dumpling sauce. Makes 3 dozen.

National Lobster Day & National Quesadilla Day

When two of my favorite foods enjoy the same “national” celebration day, I simply must combine my thinking. I mean, to my tastebuds, there is very little as delectable as the sweet tender meat from a freshly steamed lobster simply dipped in salty, melted butter. Then comes the quesadilla, with its crispy exterior and melty, cheesy yumminess inside.

So, go ahead, dice up your lobster meat and sprinkle it on one half of a large flour tortilla. Then sprinkle on a healthy dose of a favorite melting cheese, such as a muenster, Monterey Jack, or a pepperjack for a little zing.

Then lay that tortilla in melted butter in a skillet over med heat and fold the plain half over the goodies, forming the classic quesadilla half-moon shape. Let it cook just 2 minutes to add some buttery crispness to the tortilla and start the cheese melting. Use a large spatula to flip it over and let it crisp another 2 minutes or till the cheese is marvelously melted. Slide it onto a plate and use a sharp knife to cut it in wedges. Enjoy as it is or with a side salad.

Because I am a big lobster fan, I wrote Lobacious Lobster: Decadently Super Simple Recipes in 2017. It’s packed with lobster recipes from appetizers to desserts, plus lots of lobster information. Lobacious Lobster marked the first larger format and full-color cookbook in my collection of 9 cookbooks in the Super Simple line-up.  (Oh, and did I make up the word “lobacious” for this book? Yes, indeed… as it simply sounds decadent.)

So, here’s my KISS (Keep It Super Simple) Lobster Quesadilla recipe from Lobacious Lobster. It’s party-sized to make 10 quesadillas, but it can be sized down to just one quesadilla, too.

KISS Lobster Quesadilla

1 red onion, finely chopped & sautéed (to sweeten it; or use a large, sweet onion)

2-3 plum tomatoes, chopped

8-oz cream cheese, softened to room temp

4 c Cheddar or Monterey Jack cheese, shredded

4 thin green onions, finely chopped

4 T Asian hot sauce or a ginger sweet chili sauce

Sea salt & ground black pepper

1 lime, juiced

2 lbs cooked lobster meat, diced

10 (8” size) flour tortillas

4-6 T butter, or more as needed

 

Combine tomatoes & sautéed onion in small microwave-safe dish; microwave on high for 2 min. In a bowl, mix cheeses, green onions, hot sauce, seasonings, lime juice & tomato-onion mixture. Spread some on half of each tortilla. Divide lobster meat among the 10 tortillas, sprinkling over the cheese mixture. Fold over to create a half-moon shape. Melt butter over med heat in large skillet; pan fry each tortilla (2 at a time) for 2-3 min per side, till brown & crispy. Cut into wedges and serve with salsa, guacamole & sour cream on the side.

KISS Tips: These can be assembled in advance and pan-fried as needed throughout your party. You can also vary the ingredients to suit your tastes. For example, sprinkle diced bits of papaya or mango over the lobster before folding the tortillas to cook them. Or try replacing your regular salsa with mango or peach salsa.

That is how I celebrate National Lobster Day and National Quesadilla Day!

Let Hope Live

 

 

“Of all ills that one endures, hope is a cheap and universal cure.”

— Abraham Cowley (1618-1667)

English poet

(Photo by Sarah Richter)

Fall In!

So, it’s officially Autumn. Kiss Summer a fond farewell and look forward to Mother Nature’s magic. The leaves turning wild, fiery yellow, orange, and red make me smile. Shuffling and kicking through crispy fallen leaves makes me young again… if even for a few moments. Raking leaves? Well, that makes this stubborn Yankee glad I live in the deep South now. But wherever you may be, inhale deeply and enjoy the warmth of an early Autumn breeze. That frigid chill of Winter will arrive far too quickly, so get on out there and enjoy these lovely days.

“I cannot endure to waste anything so precious as autumnal sunshine by staying in the house.”

— Nathaniel Hawthorne (1804 – 1864)

American novelist

(Photo by Valentin)

National Ice Cream Cone Day

Yum!  I do love that so many of the “national” days celebrate wonderful foods. Ice cream cones have always held a special place in my little world. As a child, I struggled to finish even a small portion, so Dad always suggested I order a flavor such as strawberry or mint chocolate chip, since he knew that he would be finishing my ice cream. Naturally, he wasn’t impressed if I selected one of those crazy kid flavors, like bubblegum or red, white, and blueberry. Nowadays, I go for a true lemon ice cream (not sherbet), a delightful sorbet, mint chocolate chip, or even some knock-off on the Almond Joy bar. Oh, and serve it with a sugar cone, please.

Dad will always be with us in spirit, and I can see him beaming from ear to ear at the very mention of ice cream. A half-gallon tub was a single serving for him. No joke.  When they would be entertaining guests, and Mom wanted to serve vanilla ice cream with the perfect pie she was baking, she had to get reeeeeally clever at disguising the ice cream box. It would be gone otherwise. Her best trick was hiding it inside an empty plastic bag from a jumbo package of frozen French fries in our big chest freezer. Then, of course, she’d neatly bury it under other packages in the vegetable section! Hah! Dad did not catch on…. at first.

As the photo shows, he was a master of the ice cream cone. What!??! I mean, are five scoops really too many for a devoted fan? Not for him on any day, but certainly not on National Ice Cream Cone Day.

National Pecan Cookie Day

I am quite sure that nearly every traditionally favorite cookie variety has an official day by this point. Pecans work fabulously in cookies and bars, delivering nutty goodness without any bitterness. I love a pecan cookie that borders on shortbread… slightly crispy on the outside and melt-in-your-mouth soft and chewy inside.

Today I gleefully serve up pecan cookie recipes representing both yesterday and today. I start with the one I used back in the 1980s.

Buttery Pecan Rounds

½ c softened butter

2/3 c packed brown sugar

1 egg yolk

½ tsp vanilla extract

1 c sifted flour

1/8 tsp cream of tartar

Pinch of salt

½ c finely chopped pecans

Pecan halves

Cream butter and sugar until light. Add egg yolk and vanilla. Sift dry ingredients and stir into batter.  Add chopped pecans. Drop teaspoon onto greased cookie sheet and top each with pecan half. Bake 12 to 15 minutes at 350°F.

Butter Pecan Cookies

Lately, I prefer to toast the pecans a bit for an even nuttier flavor. I still love the praline yumminess that brown sugar delivers, but I prefer to use a Swerve or Truvia-type substitute or even golden monkfruit.

1½ c coarsely chopped pecans

2 T butter

1 c butter

2 c + 2 T flour

2 T cornstarch

1 tsp baking soda

1 tsp salt

½ c granulated monkfruit or sugar or sweetener

1 c packed dark or light brown sugar substitute or golden monkfruit

2 lg eggs (room temp), beaten with 2 tsp vanilla extract

Garnish options: Pecan halves and extra coarsely chopped pecan pieces or Heath toffee bits

Sauté chopped pecans in 2 T butter in skillet over med heat 3-4 min, stirring frequently. Set aside to cool. Meanwhile, over med-high, bring the 1 c butter to a boil, stirring constantly, till particles at bottom turn golden. In a separate bowl, whisk flour, cornstarch, baking soda & salt together; then whisk into the cooled browned butter. Quickly whisk in vanilla & eggs thoroughly. Then stir in dry ingredients, mixing till no flour streaks remain visible. Stir in the toasted pecans. Cover the dough with plastic wrap, pressing down to eliminate air pockets on the door. Refrigerate 3 – 4 hours. Scoop dough in 3 T balls and place 2” apart on parchment paper-lined baking sheet. Press 1 pecan half into center of each (& more chopped bits around it, if desired). Bake in middle rack of oven at 350°F for 9-12 min, just till edges start turning golden. (Centers may appear uncooked, but they will firm up as they cool.) Let cookies rest for 5 min on the baking pan before cooling on wire rack. Makes about 1½ dozen.

KISS Tips: Browning butter is easiest in a light-colored skillet for the sake of visibility. Do not let it burn. Pour in large mixing bowl & let cool about 8-10 min. If you must chill your dough for more than 4 hours, be sure to bring to room temp for 30 minutes before forming cookies. Store airtight at room temperature. In the spirit of full disclosure, I have also been known to add some coarsely chopped macadamia nuts and/or chocolate chips.

National Pepperoni Pizza Day

So, this is the official day to eat pepperoni pizza. As if we need a special day!!?! Make mine a double pepperoni, please.

I love a crust that’s on the thin side, but not all the way to “cracker.” I like it perfectly crispy outside and as light as air inside. No floppy slices, please; I do not care if folding the slice in half saves the toppings from sliding to the plate below. I like a crust that has been baked in a truly hot pizza oven, so no “folding” is even needed, although it remains optional for devotees.

My only beef with pepperoni pizza is all the extra grease it adds. Back in the 1990s, I came up with a marvelous little twist that wiped out that issue… even for a double pepperoni pie! Try these, and you will be hooked.

Cathy’s Pepperoni Crisps

Serve these gems as snack chips. I also like to crumble them and toss them into all sorts of dishes. Think macaroni & cheese, salads, garnishes, casseroles, stuffed mushrooms, rolls & biscuits, burgers, eggs, or quiche. These deliver all the flavor without all that oil!

2 dozen slices of packaged pepperoni slices in single layer on 3 layers of paper toweling

Top with 2 more layers of paper toweling.

Microwave 60-75 seconds.

Let cool. Throw away all the grease on the paper towels! Store airtight at room temperature… never in the fridge. Note: Every microwave is different, so start at 60 seconds and then check the pepperoni to be sure it’s not burning.) Make as many as you like… I usually opt for an entire pillow pack.

Here’s the Super Simple variation to use for pizza: Microwave just 30 – 45 seconds. Then spread the partially cooked crisps on your pizza and cook as usual. For my double pepperoni pizza, sprinkle the cooked pepperoni pizza with more crisps that you have crumbled. Oh, yeah!!! (And if you’re going out to your favorite pizza joint, bring a little baggie of crumbled crisps with you to sprinkle on your pizza to add pepperoni flavor without the extra grease.)

Okay… I admit it. Even on National Pepperoni Pizza Day, I can skip the crust and simply enjoy the crisps.

Talk Like a Pirate Day!

Yo ho ho! ‘Tis the day to add some swagger to yer step and an “aaaarrrrr-some” growl to your tone as we hail, “Ahoy, mateys!” Whether we be scallywags or seadogs, we know that “shiver me timbers” and a Jolly Roger flag mean buccaneers are afoot!

Aye, Sir Ronald, my old salt, and the likes of me have been known to attend a pirate party on more than one occasion… and hoist a clap of thunder or grog now and again, too! Avast! Surrender the booty!

So, come on buckos! Ye have nothin’ to lose and plenty of fun to gain! Arrrr!

Locate an Old Friend Day

Hmmmm…. In our hectic, day-to-day lives, it becomes far too simple to lose track of people from our pasts. And yet, our hearts are warmed when someone from whom we have not heard in a long time suddenly appears or we hear about something they are doing. Why not take a few minutes and reach out to some childhood chum or a lost high school friend. We may not know where they may have moved or what they are doing, but social media provides lots of avenues to search. Bring a smile to your heart and someone else’s by locating a lost friend and simply saying, “Hi!”

(Photo by Tran Anh)

National Monte Cristo Day

Warning! If you are dieting, stop reading now. Just look away.

I am a sucker for fabulous local eats when we travel. Thus, in France, a Croque-Monsieur always lands on our plate at some roadside bistro… along with a glass of wine. The thick Béchamel sauce with toasty cheese on top delights the tastebuds.

The Monte Cristo provides a scrumptious twist on that classic that turns the luscious Parisian grilled ham and cheese sandwich into a French toast delicacy… crispy on the outside and melty yumminess inside! If you are new to this, brace yourself. It’s love at first bite.

Super Simple Monte Cristo

Traditionally, these are served sprinkled with Confectioners’ sugar or powdered monkfruit or other sweetener, but that is optional.

For each sandwich:

2 slices sourdough or other sturdy bread

1 T each: Dijon (or country-style) mustard and mayonnaise

¼ lb sliced ham (plus ¼ lb sliced chicken or turkey, if desired)

¼ c shredded Gruyere cheese (or Havarti)

Butter

1 lg egg, beaten with 2-3 T half-and-half cream and a pinch of salt, pepper, & ground nutmeg in a shallow dish

Spread 1 slice of bread with mustard and spread the other slice with mayonnaise. Top with ham (& poultry if using) and sprinkle with cheese. Top with 2nd bread slice and press down a bit. Melt butter in skillet over med heat. Dip sandwich in egg mixture, turning to coat all sides (as in preparing French toast). Place sandwich in skillet and cook 2-3 minutes on both sides. Serve hot, sprinkled with powdered sugar, and/or drizzled with melted jelly, if desired.

KISS Tips: To fancify, trim crusts off the bread slices. To serve as tapas portions, trim away crusts after filling sandwich; then slice diagonally into quarters before cooking. These are delightful served with a melted currant (or other) natural all-fruit jelly or even a 100% maple syrup for dipping.