Recipes

(United States)
Serves 4 to 8 (makes about 40 dumplings)

INGREDIENTS

For the Dough

2 cups unbleached all-purpose flour, plus some extra for dusting
2 tablespoons unsalted butter, melted
1 large egg, beaten
¼ cup warm water
3 tablespoons sour cream
½ teaspoon salt

For the Filling

2 medium baking potatoes, such as russet
1 large egg yolk
2 tablespoons unsalted butter or bacon fat
1 teaspoon salt (omit if using bacon fat)
1 small yellow onion, chopped fine
½ teaspoon freshly ground black pepper
¼ pound extra-sharp Cheddar cheese, coarsely grated (about 1 heaping cup)

For Serving

4 tablespoons (½ stick) unsalted butter, melted just before serving
½ cup sour cream
¼ cup finely chopped fresh chives

PREPARATION

1. Make the Dough: Place 1¾ cups of the flour in a large bowl and keep the remaining ¼ cup handy. In another bowl, whisk together the egg, sour cream, melted butter, warm water, and salt. Add the egg mixture to the flour and mix until all the liquid has been absorbed. Work the dough with your hands into one manageable ball. If the dough is wet and sticky, work in some of the remaining flour, a little at a time, until it no longer sticks to your fingers.

2. Place the dough on a floured surface and knead for 2 or 3 minutes. The dough will be somewhat firm and smooth. Return the dough ball to the bowl, cover, and let it rest for 30 minutes.

3. Make the Filling: Place the potatoes in a small pot, pour in enough water to cover, and bring to a boil over high heat. Cover, reduce the heat to medium, and simmer until fork-tender, about 30 minutes. Drain the potatoes and place them on a folded kitchen towel. Once they are cool enough to handle, peel off their skins, place the flesh in a large bowl, and mash until mostly smooth.

4. Melt the butter in a medium skillet over medium heat. Add the onion and stir frequently until golden brown, about 8 minutes. Mix the onion into the mashed potatoes and set aside to cool.

5. Add the Cheddar cheese, egg yolk, salt, and pepper to the cooled potato mixture and mix well.

6. Assemble the Dumplings: Line a tray with a smooth kitchen towel and sprinkle with a little flour. Have ready the dough and the filling.

7. Knead the dough once or twice on a floured surface, divide it into 4 equal pieces, and set 3 of them aside under a kitchen towel. Shape the remaining piece into a ball and roll it out until it’s about ½ inch thick. Sprinkle with flour if it gets sticky.

8. Using the cookie cutter, cut out as many rounds as you can, usually 8 to 10. Collect all scraps from around the rounds and put them aside under a damp kitchen towel for later use.

9. Lay flat 1 to 5 dough rounds. Brush each round with a very thin coating of water to make it sticky enough to seal. Center a rounded teaspoon of filling on top of each round, fold each neatly in half, pushing out any air, and pinch to seal. Dab a little water along the edges, if needed, for a better seal. Place the assembled dumplings
in a single layer on the prepared tray and keep them covered with a kitchen towel while you work. Once you have assembled the first batch of dumplings, continue with the remaining dough and filling. Combine all the dough scraps, knead them into a ball, roll it out, cut out as many rounds as you can, and fill and fold those too.

10. Cover the tray of assembled dumplings and place in the refrigerator for 30 to 60 minutes before cooking. Chilling them helps to set the dough, making the dumplings firm and toothsome when cooked instead of puffy and soft. Set aside the number of dumplings that you would like to cook and keep the rest frozen for up to 6 months.

11. Cook the Dumplings: Fill a large pot halfway with salted water and bring it to a boil over high heat. Reduce the heat to medium for a steady simmer.

12. Gently drop up to 20 dumplings, a few at a time, into the simmering water. Stir gently to prevent sticking. Cook until all of them are floating, about 3 minutes, then cook for 2 minutes longer. (If cooking frozen pierogi, add them directly to the simmering water and increase the cooking time by 1 minute. Do not allow the pierogi to
thaw before cooking.)

13. Remove the dumplings with a slotted spoon, place them in the large bowl, and drizzle with a ladle of the cooking liquid to prevent sticking. Cook the remaining dumplings and place them in the bowl with another ladle of the cooking liquid.

14. Drain the pierogi and place them in a large, shallow serving bowl. Drizzle the dumplings with melted butter, spoon sour cream over the top, sprinkle with chives, and serve.

© Recipe courtesy of Wai Hon Chu

INGREDIENTS

5 lb pot roast
cloves of garlic
a bottle of red wine
3-4 chopped onions
a few sprigs of thyme and rosemary
a few bay leaves
fresh pepper
cubed parsely root
olive oil
10 oz of peeled tomatoes (canned are fine)
eight prunes
1 c of chopped celery
2 tsp of mustard

PREPARATION

This traditional holiday recipe needs to marinate for twelve hours before final preparations and serving. Pierce a 5 lb pot roast with a sharp knife, and then insert slivers of garlic into and around the roast. Cover the meat with a bottle of red wine and add 3-4 chopped onions, a few sprigs of thyme and rosemary along with a few bay leaves, fresh pepper and cubed parsely root. Cover and refrigerate for twelve hours.

The following day, heat olive oil in a heavy pan and brown your roast, then remove it. Add all the contents of your marinade and sauté. Return the roast to the pan, adding 10 oz of peeled tomatoes (canned are fine), eight prunes, 1 c of chopped celery and 2 tsp of mustard. Mix well and cook for 2-3 more hours at a simmer. When your meat is good and tender, strain the juices and serve as a sauce to the sliced roast.

Makes 2-10 ounce smoothies

INGREDIENTS

1 cup dandelion greens, chopped
1 cup fresh parsley leaves, chopped
½ cup fresh basil leaves, chopped
Juice of 1 lime
1 teaspoon lime zest
2 kiwis, peeled and chopped
1 cup water
1 cup ice
1 teaspoon salt

DIRECTIONS

Place all ingredients into a blender and blend until smooth.

Makes 2 cups of gravy

INGREDIENTS

1 tablespoon butter
1 tablespoon canola oil
2 medium shallots, chopped
3 tablespoons fresh thyme, chopped
½ cup dried cherries, chopped fine
1 cup tawny port
½ cup pomegranate juice
1 cup chicken broth
¼ heavy whipping cream (optional)

PREPARATION

In a medium sauté pan, heat butter and oil over medium high heat. Sauté shallots and cook, 5 minutes. Next, add herbs, dried cherries, tawny port and cook, rehydrating cherries. Add pomegranate juice and chicken broth, cook and reduce liquid by half. Finish with heavy whipping cream, if desired.

Makes 1 cake

INGREDIENTS

For cake

2 cups all-purpose flour
1 cup cocoa powder
1½ tablespoons baking soda
½ teaspoon salt
½ cup butter, softened
1 cup brown sugar, packed
1 cup sugar
1½ tablespoons vanilla extract
3 eggs
1½ cups buttermilk

For frosting

2 cups heavy cream
½ cup confectioners’ sugar
¹⁄₈ teaspoon salt
1 pound semisweet chocolate, roughly chopped

DIRECTIONS

For cake

Preheat the oven to 350°F. Prepare 3 baking pans by buttering and lining pan with parchment paper.
Sift flour, cocoa, salt, and baking soda together. Set aside.
If using a Kitchen Aid mixer or hand held mixer, beat butter and sugars until blended and pale brown in color, approximately 5 minutes on medium high (if mixing by hand, just mix until incorporated).
Reduce speed, add eggs one at a time, beating after each addition.
Divide batter into three prepared pans, and bake for 30 to 35 minutes or until a toothpick is inserted and comes out clean.

For frosting

In a large saucepan, bring heavy cream, confectioners’ sugar, and salt to a boil. Remove from heat, and add bittersweet chocolate, and let stand without stirring, 1 minute. Whisk until combined. Refrigerate, stirring occasionally, until spreadable, about 1 hour.

© Recipe Property of Shawona Jones

Makes about 30 truffles

INGREDIENTS

½ cup heavy cream
1 teaspoon vanilla extract
½ teaspoon cardamom seeds (removed from cardamom pod), crushed
¼ cup dried cherries, chopped fine
8 ounces semisweet or bittersweet chocolate, chopped
Cocoa powder, for dusting

DIRECTIONS

In a heavy bottom saucepan, heat the heavy cream, vanilla, cardamom seeds, and dried cherries to a simmer, about 3 minutes, using a rubber spatula to scrape the side of the pan where the cream builds up. In a separate metal bowl, place the chocolate. When cream is warm, pour it over the chocolate, let sit for about 1 minute, and then stir until smooth and chocolate is melted and incorporated evenly. Place the metal bowl in the refrigerator for about 2 hours. Spoon small amount into hands, and roll into a little ball. Do not handle the chocolate ganache too much as the heat from your hands will melt the chocolate. Place the balls on a baking sheet lined with parchment paper. Place in refrigerator overnight. Roll in cocoa powder.

© Recipe Property of Ger-Nis

Makes 12 peanut butter cups

INGREDIENTS

12 ounces semisweet chocolate, chopped
1 cup peanut butter
2 tablespoons sugar
1 teaspoon salt
Maldon Salt

DIRECTIONS

Cut some cupcake liners so that they are about half their normal size, and place into muffin tins. Heat chocolate in double boiler (sauce pan with water and a metal bowl on top). Spoon some of the melted chocolate into the lined muffin tins. Using a small spoon, move the chocolate so ti coats all over the cupcake liner and is even and up the sides as well. Place in refrigerator until chocolate hardens. Mix the peanut butter, sugar, and salt in a bowl until well mixed. Spoon mixture into the cups, filling them up to the lined paper and making sure they are even. Reheat the chocolate, and spoon over the peanut butter, spreading it evenly over the top. Sprinkle with Maldon salt, and refrigerate about 2 to 4 hours until firm.

© Recipe Property of Ger-Nis

Makes 2 regular sized loaves

Ingredients

Directions

1. In a small bowl, combine yeast and sugar with warm water. Stir to dissolve and let stand until foamy, about 10 minutes.

2. Heat two cups water, molasses, vinegar, butter and chocolate until the butter and chocolate are melted. Set aside.

3. Combine whole-wheat, rye and white flours in a large bowl. Set aside.

4. In bowl of a heavy mixer fitted with a paddle attachment, combine two cups mixed flours, bran, 2 tablespoons caraway seeds, fennel seeds, salt, espresso and shallots. At low speed, add yeast and chocolate mixtures. Mix until smooth and beat at medium speed for three minutes. (If you don’t like whole seeds in your bread, grinding them in a spice grinder, coffee grinder or mortar and pestle allows their flavor to come through without the texture. I always make my black bread this way.)
[Note: This, or any bread, can also be made by hand, simply mixing the ingredients in a large bowl with a wooden spoon and kneading the dough on a counter until springy and smooth.]

5. At low speed, add half cup of remaining mixed flours at a time, until dough clears sides of bowl and begins to work its way up paddle. It will be very sticky but firm.

6. Scrape dough off paddle, flour counter well, and knead to make a springy yet dense dough. You might not use all of the flour mixture.

7. Form into a ball and place in a greased bowl. Turn once to grease top. Cover with plastic wrap and let rise in a warm area until doubled, about 1 1/2 to 2 hours. Combine cornmeal, flour and remaining caraway seeds, if using, and set aside.

8. Gently deflate dough. Turn out onto a lightly floured surface. Divide into two portions and form into two rounds or loaves. Loaves should be placed in a loaf pan sprayed with nonstick spray, while rounds should be placed seam down on a greased or parchment-lined baking sheet. Sprinkle loaves with cornmeal mixture, if using. Cover loosely with plastic wrap. Let rise until doubled and puffy, about 45 minutes to one hour. Slash an X into the top of a round before baking it; no such slashing is needed for bread in a loaf pan.

9. Bake in a preheated 350°F oven for 45 to 50 minutes or until loaves are well-browned, or register an internal temperature of 200 to 210°F on an instant-read thermometer. Baking time in your oven may vary — check in on the bread when it is 2/3 to 3/4 of the way through the baking time to make sure it has not super-speedily baked. Remove from baking sheet to cool completely on a rack.

*Recipe from Smitten Kitchen

Serves 4 as side dish and 2 as main course

INGREDIENTS

2 Delicata squash, cut in half, seeds removed
3 tablespoons extra-virgin olive oil
4 garlic cloves, sliced
2 tablespoons fresh rosemary leaves, chopped
¼ cup fresh thyme leaves, chopped
Salt and freshly ground pepper

PREPARATION

Preheat oven to 375°F.
Place squash in a casserole dish and drizzle with olive oil and coat cut-side of squash with garlic, herbs and season with salt and pepper, cover with aluminum foil. Roast in oven until cooked through, 30 to 40 minutes. Serve immediately.

Makes 1 cocktail

Ingredients

Directions

For the infused gin

Place peppers and gin in a quart container and let infuse about 2 to 3 days.

For the pickled jalapenos

In a mixing bowl whisk together lime zest and juice, water, vinegar and salt. To the mixture add sliced jalapenos. Cover and marinate for about 3-4 days.

For the cocktail

In a shaker filled with ice combine the red bell pepper vodka, and jalapeno juice, shake vigorously and strain into a martini class. Garnish with 1 or 2 slices of pickled jalapenos.

INGREDIENTS

1 cup of sugar
5 firm, but yellow bananas
a cinnamon stick
10 whole cloves

PREPARATION

In a heavy sauce pan dissolve 1 cup of sugar in 2 cups of water. Peel and cut five firm, but yellow bananas and add to the dissolved sugar. Add a cinnamon stick, about 10 whole cloves and cook for a couple of hours over low heat, stirring occasionally. Do not let the bananas dry out; add water if necessary. You’ll want to end up with a nice syrup. Let cool and serve.

Sosaties on the BBQ are delicious. These kebabs can contain many types of meat (or vegetables) but lamb sosaties are a personal favorite. Serve these sosaties with yellow rice and mint with roti, similar to Indian Naan bread, and you have a fresh approach to a spring dinner!

INGREDIENTS

½ cup apricot jam, heated and strained
⅓ cup white wine vinegar or rice wine vinegar
¼ cup water
2 ½ tablespoons curry powder
2 garlic cloves, minced
2 teaspoons kosher salt
2 teaspoons ground coriander
1 ½ teaspoons minced fresh ginger, minced
4 tablespoons fresh cilantro, chopped
4 whole cloves
4 allspice berries
2 bay leaves or lemon leaves if available
½ teaspoon ground cumin
¼ teaspoon freshly ground pepper
1 ½ pounds trimmed boneless leg of lamb, cut into 1-inch cubes
24 dried apricots (about 7 ounces)
Boiling water

PREPARATION

In a small sauce pan over medium-high heat, add about 1 cup of apricot jam.  Heat jam for about 10 minutes, stirring constantly.  Strain jam.   In a medium saucepan, combine the strained jam, vinegar, water, curry powder, garlic, salt, coriander, ginger, cloves, allspice, bay leaf, cumin and pepper.  Bring to a boil, then simmer over low heat for 5 minutes. Let the marinade cool completely.

Put the lamb in a large glass baking dish, add the marinade and toss to coat evenly. Cover and refrigerate for 2 hours, tossing the meat 2 or 3 times.

In a small heatproof bowl, cover the apricots with boiling water and let plump for 1 hour; drain before using. Soak eight 8-inch bamboo skewers in water.

Thread the lamb cubes and apricots onto the skewers, using 3 apricots per skewer. Return the skewers to the marinade for up to 2 hours. 

Light the grill or preheat the broiler. Grill or broil the skewers for 12 to 15 minutes, basting and turning occasionally, until the lamb is still slightly pink inside. Serve at once.

Make Ahead
The marinade can be refrigerated, covered, for up to 1 day.

Makes 4 colas

Ingredients

Directions

In a small sauce pan combine sucanat, cinnamon stick, cherries and water and bring to a boil. Reduce to a low heat and let simmer for about 3 -4 minutes. Take off heat and discard cinnamon stick. Divide mixture up between the 4 glasses. Fill glasses with ice and then fill with seltzer. Stir well and enjoy!

Makes ½ cup dried fruit

Ingredients

Directions

Preheat oven to 225° F. Mix ginger and honey in a small bowl. Brush liquid mixture over berries evenly, and place on baking sheet lined with parchment paper. Place in oven for 4 to 5 hours or until dried through. Store in an airtight container up to 4 weeks.

Makes 6 biscuits

Ingredients

Directions

Sift together flour, sugar, baking powder, and salt into a large bowl, and gently mix. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.) Combine the cream, zest, orange juice and basil in a measuring cup. Make a well in the center of the flour, and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Gently knead by hand five or six times to create a loose ball.

Preheat the oven to 425°F.

Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, ¾ to 1 inch thick. Transfer the dough to a baking sheet lined with parchment, cover with plastic, and chill for 20 minutes in the refrigerator. Remove the dough from refrigerator. Cut the dough into even shapes of your choice- circles, squares, triangles and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes.

Makes ½ cup

An amazing little salt garnish for a plethora of desires, most importantly making the rim of you margaritas a tasty treat.

Ingredients

Directions

In a mixing bowl mix together all ingredients until combined well and semi moist and clumpy like margarita salt. Depending on the juice amount of the lime you may need another one. Store in airtight container in the refrigerator for about a month.

Makes approximately 4 cups

Ingredients

Directions

In a large mixing bowl combine oats, wheat and rye flakes, fiber one, sunflower seeds, dates, salt and dried strawberries. Store in an airtight container for up to 2 weeks.

Serves 4

INGREDIENTS

4 russet potatoes, peeled and sliced into ¼ inch thick rounds
1-2 cups duck fat

DIRECTIONS

Rinse the potato slices in cold water to remove the surface starch. Drain well and pat dry with cotton kitchen towels.

Heat ½ inch of duck fat in a wide sauté pan over medium heat until very hot but not smoking. Fry the potato slices in a single layer, in batches, until golden brown and crisp on each side. Transfer to a serving dish and sprinkle with salt.

© Recipe Property of Peter Berley

Makes 3 cups ice cream and ¾ cups of each sauce

INGREDIENTS

2 cups whole milk
1 cup heavy cream
1 cup dulce de leche
5 egg yolks
1 teaspoon vanilla extract
1 teaspoon salt
½ cup almonds, toasted and chopped
½ cup fresh strawberries, chopped

DIRECTIONS

In a medium sauce pan bring the milk, yolks, and the cream to a boil and remove from heat. Whisk in the dulce de leche until melted and fully incorporated. Add vanilla, salt and almonds. Mix well and then gently fold in the strawberries. Process in an ice cream maker using instructions.

Mexican Chocolate Sauce

Makes ¾ cup

INGREDIENTS

½ cup (4 ounces) of dark semisweet chocolate, shaved or chopped
¼ cup heavy cream
1 teaspoon cinnamon, freshly grated
1 teaspoon cayenne pepper

DIRECTIONS

In a small sauce pan combine all ingredients and bring to a boil. Reduce heat to simmer and whisk continuously for a few minutes until all chocolate is melted. Drizzle over ice cream.

Jalapeño-Strawberry Sauce

Makes ¾ cup

INGREDIENTS

½ cup fresh strawberries, chopped
1 tablespoon jalapeño, deseeded and chopped super fine
2 tablespoons water
2 tablespoons honey

DIRECTIONS

Place all ingredients in a blender and process until smooth. Serve over ice cream.

(Australia)
Serves 4 to 6 (makes about 12 dumplings)

INGREDIENTS

For the Syrup

½ cup golden syrup
½ cup light muscovado or other unrefined sugar
4 tablespoons (½ stick) unsalted butter, cut into chunks

For the Dumplings

1 cup unbleached all-purpose flour
2 teaspoons baking powder
1 tablespoon sugar
¼ teaspoon salt
4 tablespoons (½ stick) cold unsalted butter, cut into bits
2 large eggs
¼ cup milk

Equipment

Large, wide pot or skillet with a cover

PREPARATION

1. Make the Syrup: Pour 1½ cups water into the large pot. Stir in the golden syrup, sugar, and butter, and bring to a boil over high heat. Reduce the heat to very, very low and cover to keep the syrup hot until it’s time to add the dumplings.

2. Make the Batter: While the syrup is simmering, combine the flour, baking powder, sugar, and salt in a medium bowl. Add the butter and work it into the flour mixture with a pastry cutter or 2 butter knives until the mixture looks like a coarse, damp meal.

3. Whisk the eggs and milk together in small bowl. Pour the egg mixture into the flour mixture and mix until all the liquid has been absorbed and you have a thick, slightly lumpy batter. Do not overmix. This batter should not sit around. Once mixed, it should be dropped immediately into the syrup.

4. Cook the Dumplings: Scoop up a heaping tablespoon of batter. Use another spoon or your finger to move the batter gently off the spoon and into the syrup. Drop in spoonfuls of the remaining batter, leaving as much space as you can around each. You will get 10 to 12 dumplings. Cover, raise the heat to medium, and cook for
10 minutes. Uncover and cook for 5 minutes longer.

5. Carefully scoop up the cooked dumplings with a slotted spoon and serve covered with the hot syrup. These dumplings are great as is or topped with vanilla ice cream.

© Recipe courtesy of Wai Hon Chu

©Regina Christiansen, Blueprint, Park Slope Brooklyn

Ingredients

25 ounces honey syrup*
Brooklyn Hemispherical Icelandic Bitters
2 small fresh tarragon sprigs
2 ounces gin (New York Distilling Company-Dorothy Parker)

Directions

In a mixing glass combine honey syrup, 1 full dropper of Brooklyn Hemispherical Icelandic Bitters and 1 sprig of fresh tarragon. Muddle gently in order to release the oils from the herb, making sure not to pulverize the herb. Add the gin and ice and stir slowly to chill. Fine strain into a chilled rocks glass (without ice) and garnish with another small sprig of fresh tarragon, making sure to slap it between your hands before placing it into the glass in order to release the oils from the herb.

*Honey Syrup – Whisk together 1 cup honey with ¼ cup hot water until emulsified. Cool.

Serves 6

Prep Time: 35 minutes
Cook Time: 30 minutes
Wine Pair: White & Red

INGREDIENTS

Olive oil
3 tablespoons butter
4 cloves, garlic, chopped fine
1 medium red onion, chopped small
3 large boneless, skinless chicken breasts, cut into 2 inch strips, lightly dusted with whole wheat flour
1 bunch green onions, sliced
3 stalks of celery, chopped small
2 medium carrots, chopped small
1 medium turnip, cubed small
1 tablespoon salt
1 tablespoon cracked pepper
â…“ cup white wine (use the wine you choose for the wine pairing)
3 cups low sodium chicken stock
1 cup of the following herbs destemmed and chopped: parsley, thyme, marjoram, chives
2 fresh bay leaves (if not, substitute dry)
½ cup heavy whipping cream
1 teaspoon cayenne pepper
½ teaspoon nutmeg
1 cup fresh spinach
Herb Dumplings*

PREPARATION

In a large heavy bottom stew skillet, heat olive oil and butter over medium heat. Sauté garlic and onions for a few minute until translucent. Add chicken and green onions and sauté until chicken is browned or about 3 minutes. Add celery, carrots, turnips and salt and pepper. Deglaze pan with white wine and add chicken stock and herbs, including bay leaves. Bring to a boil and then turn to low and cook for about 20 minutes, stirring occasionally. (Meanwhile, put together dumplings, see recipe that follows). Add the cream, nutmeg, cayenne and spinach. Drop spoon full’s of dumpling dough over the top of the soup and let cook on a low heat for about 10 minutes, uncovered and not stirring, until dumplings are cooked through.

Dumplings

INGREDIENTS

1 cup flour
1½ teaspoon baking powder
½ teaspoon salt
4 tablespoons butter, cold and cubed very small
½ cup cold milk
1 tablespoon fresh thyme leaves
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
½ teaspoon cayenne pepper

PREPARATION

In a mixing bowl combine dry ingredients and stir well. Add butter and using fingers make a crumbly mixture. Add milk, cayenne and herbs and mix well, adding more flour if needed in order to make a slightly sticky but manageable dough.

Probably my favorite way to cook with dates outside of chutney. Use Medjool dates in your Moroccan cooking. Chicken stewed with onions, apricots, dates, chickpeas and Moroccan spices, Roasted Moroccan vegetables with spicy date glaze, Orange and date couscous.

Serves 6

INGREDIENTS

3 tablespoons canola oil
2 teaspoons cumin seeds
3 dried red chiles
Pinch asafetida (optional)
1 medium red onion, halved and thinly sliced
1 jalapeño (cored and seeded to make more mild), finely chopped
1 tablespoon kosher salt
2 garlic cloves, peeled and finely chopped
1½ cups washed masoor dal or yellow split peas (channa dal)
6 cups water
Juice of ½ lemon

DIRECTIONS

Heat the oil with cumin and chiles in a medium saucepan over medium-high heat for 1½ minutes. Add the asafetida (if using), and cook for 20 seconds, and then add the onion and jalapeño. Cook for 1 minute, stir in the kosher salt, and cook until the onion and jalapeño have softened, about 3 minutes, stirring often. Add the garlic and lentils, and cook until garlic becomes fragrant, 1 to 1½ minutes. Stir in ¼ cup of the water, cook until the pan is dry, and then add an additional 5¾ cups water and the lemon juice. Bring to a boil, and then reduce heat to a simmer. Partially cover, and stir every 10 minutes until the lentils are soft and break apart easily but are not completely broken down, 25 to 35 minutes. Taste for seasoning, and serve with rice.

© Recipe Property of Suvir Saran

Makes about 20 dumplings

Ingredients

¹/₂ tablespoon fresh ginger, chopped fine
¹/₂ tablespoon garlic, chopped fine
¹/₄ cup scallions, sliced thin
1 cup shredded baby bok choy or Chinese greens (blanched)
2 teaspoons hot Chinese mustard
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon black sesame seeds
1 tablespoon sesame oil
1 tablespoon canola oil
1 package of Dumpling Skins (round not square)

Directions

Place all ingredients in a largebowl (except oils & wrappers) and mix well. Refrigerate about 30 minutes before using. Place 1 round dumpking wrapper on the palm of one hand, place 1 tablespoon of the filling on the center, and fold the round into a half-moon. Using the thumb and forefinger of the other hand pleat the seam closed, making from 5 to 7 pleats. Repeat to form more dumplings until all of the rounds are used. Cover the dumplings with plastic wrap to prevent them from drying out, then repeat with the remaining mixture. In a cast-iron frying pan, heat the oil over high heat. When a wisp of white smoke appears, turn off the heat to medium and allow the dumplings to cook for 3 minutes. Pour ¹/₂ cup of the water into the pan and allow the dumplings to cook for 7 to 10 minutes, or until the water evaporates. Reduce the heat to low and allow the dumplings to cook for about 2 minutes, or until they are golden brown on the bottom and the skins are translucent on top. To ensure the dumplings cook evenly, move the pan back and forth on the burner to distribute the heat evenly and prevent sticking.

Miso Ginger Glaze

Ingredients

¹/₂ tablespoon fresh ginger, chopped fine
¹/₄ cup miso paste
1 tablespoon mirin
1 teaspoon brown sugar

Directions

In a small bowl whisk together all ingredients until a smooth paste is formed. Serve with HOT dumplings.

Jiao Zi (China)
Serves 4 to 8 (makes about 32 dumplings)

INGREDIENTS

For the Dough

2¼ cupws unbleached all-purpose flour, plus some extra for dusting
1 tablespoon grapeseed or other neutral oil

For the Filling

2 dried shiitake or black mushrooms, soaked in hot water to cover for 30 minutes
½ pound boneless pork loin, chopped fine or freshly ground pork
1 small head baby bok choy, trimmed, chopped fine, and hand-wilted
2 scallions, trimmed and sliced into thin rings
1 teaspoon grated fresh ginger
1 teaspoon cornstarch
2 tablespoons soy sauce
1 tablespoon rice wine
1 tablespoon toasted sesame oil
½ teaspoon salt
½ teaspoon freshly ground white pepper

Soy-Vinegar Sauce

Makes about ½ cup

¼ cup soy sauce
3 tablespoons rice vinegar
2 teaspoons sugar
1 teaspoon toasted sesame oil
1 tablespoon finely chopped scallion

PREPARATION

Combine the soy sauce, rice vinegar, sugar, and sesame oil in a small bowl. Stir until the sugar has dissolved.
Pour into small dipping bowls and add the scallions just before using. This sauce will keep for up to 1 week in the refrigerator in a tightly sealed container.

For Cooking and Serving

Grapeseed or other neutral oil to coat a large skillet
1 cup water mixed with 1 teaspoon unbleached all-purpose flour
1 recipe soy-Vinegar Sauce (recipe follows)

1. Make the dough: Place 2 cups of the flour in a large bowl and keep the remaining ¼ cup handy. Add the oil and 1 cup water and mix until all the liquid has been absorbed. Work the dough with your hands into one manageable ball. If the dough is wet and sticky, work in some of the remaining flour, a little at a time, until it no longer sticks to your fingers.

2. Place the dough on a floured surface and knead for 2 or 3 minutes. The dough will be somewhat firm and elastic. Coat the dough with a little oil, return it to the bowl, cover with a clean kitchen towl, and let it rest for 30 minutes.

3. Make the Filling: While the dough is resting, drain the mushrooms and squeeze out any excess liquid. Remove and discard the stems, finely chop the mushroom caps, and place them in a medium bowl along with the other filling ingredients. Mix together well and keep refrigerated until you are ready to assemble the dumplings.

4. Assemble the Dumplings: Line a tray with a kitchen towel and sprinkle with a little flour. Have ready the dough and the filling.

5. Knead the dough once or twice on a floured surface, divide it into 4 equal pieces, and set 3 of them aside under a kitchen towel. Shape the remaining piece into a ball and then roll it out until ½ inch thick. Sprinkle with flour if it gets sticky. Let the rolled-out dough relax for a couple of minutes before cutting out rounds.

6. Using the cookie cutter, cut out as many rounds as you can, usually 7 or 8. Collect the leftover dough and put it aside under a damp kitchen towel for later use.

7. Pick up 1 dough round and pleat and pinch one side. This will pull the round into a bowl shape. Place a rounded tablespoon of filling in the center. Bring together the edges, pushing out any air, and pinch along the top of the dumpling to seal. Place the dumpling, pleated side up, on the prepared tray. Repeat with the remaining rounds and filling. Keep the assembled dumplings in a single layer on the tray, covered with a kitchen towel as you work. Once you have assembled the first batch of dumplings, continue with the remaining dough and filling. Combine all the dough scraps, knead them into a ball, roll it out, cut out as many rounds as you can, and fill and fold those too.

8. Set aside the number of dumplings that you would like to cook and keep the rest frozen for up to 6 months.

9. Cook the Dumplings: Generously coat a large skillet with oil and heat it over medium heat. Arrange the dumplings in the pan, pleated side up, leaving a little space around each. Cook until the bottoms just begin to brown. Choose an empty spot in the pan and pour on enough of the starchy water to reach about a third of the way up the side of the dumplings. Cover and simmer for 10 minutes. (If cooking frozen jiao zi, add them directly to the oil and increase the cooking time by 3 minutes. Do not allow the dumplings to thaw before cooking.)

10. Remove the cover so that any remainig liquid can cook off completely. Continue cooking until you hear a strong sizzling sound and the bottoms of the dumplings are golden brown and crisp.

11. Remove the jiao zi with a spatula and cook the remaining jiao zi. Serve with the Soy-Vinegar Sauce.

©Recipe courtesy of Wai Hon Chu

Makes 1 large pie crust or two tart shells

Ingredients

Directions

In a large bowl, combine flour, brown sugar and salt. Cut in butter with two forks or a pastry blender until mixture resembles coarse crumbs. Add ice water (1 tablespoon at a time), mix until dough just comes together. If dough is too dry, add more water, 1 tablespoon at a time. Turn out dough from bowl onto work surface, and knead once or twice to combine. Divide dough in four equal parts. Shape into disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes.

Serves 6

Ingredients

2 pounds ground pork
¹/₄ cup shrimp, peeled, deveined and chopped fine
1 tablespoon garlic, chopped fine
¹/₂ tablespoon fresh ginger, chopped fine
¹/₄ cup scallions, sliced thin
2 tablespoons Chinese chives
1 tablespoon Chinese mustard
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 teaspoon sugar
12 dumpling skins (round)
Beaten egg

Directions

In a medium bowl, mix pork, shrimp, scallions, garlic, ginger, chives, mustard, rice wine, sugar and soy sauce. On a flat, clean surface, lay out wrappers. Top each with 1 tablespoon pork-shrimp mixture. Brush edges of wrapper with beaten egg and form dumplings. Pull th edough up the sides of the pork mixture making sure to pleat it all around and leaving the tops open. Put dumplings in lined steamers. Steam dumplings until cooked through, about 10 minutes. Serve immediately.

Try dates stuffed with cheese and herbs and also one of the great luxuries are bacon wrapped cheese stuffed dates! Play around with differed stuffing’s and wraps!

Makes 1 pie crust or tart shell large or 8 tartlets

Ingredients

Directions

In a medium bowl, combine flour and sugar. Next, cut in butter with a pastry blender or two forks until mixture resembles coarse meal. In a small bowl, lightly beat egg yolk, and add to flour mixture with 1 to 2 tablespoons of ice water. Mix just until dough comes together without being wet or sticky. Turn out dough from bowl onto work surface, and knead once or twice to combine. Flatten into disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes.

Serves 2

INGREDIENTS

1 duck, excess fat removed
1 cup chicken or duck stock
¼ cup maple syrup
1 cup orange juice
Zest of 1 orange
1 stick cinnamon
2 cloves
2 teaspoons finely chopped fresh ginger
½ a lemon

DIRECTIONS

Preheat the oven to 400°F.

Prick the duck all over with a fork (this will allow the excess fat to render out of the duck).

Season the duck with salt and pepper and place on a rack in a roasting pan. Roast 1 hour and 20 minutes, draining off the fat during the roasting process several times. Once out of oven, set the duck aside until it is cool enough to handle.

Make the glaze: Combine the stock, syrup, orange juice and zest, cinnamon cloves and ginger in a pan and simmer over medium heat until reduced to ½ cup, strain the glaze and season with a few drops of lemon juice. Season with salt and pepper.

Cut the duck in half lengthwise and pull out the rib cage and back of each half.

Light the broiler and position a rack six inches under it.

Place the duck halves skin side up in a pan. Broil until the skin is crispy, about 4 minutes. Brush with some of the glaze and broil 2 minutes more.

Pour the remaining glaze over the duck and serve.

© Recipe Property of Peter Berley