Category: Family
Mrs. Singer’s Eggnog, The Real Deal

Mrs. Singer’s Eggnog, The Real Deal

By | | Comments 1 comment

How many of you have had REAL eggnog?  Not the ultra-pasteurized, homogenized version of eggnog found in every supermarket during the holidays.  Who drinks that stuff?

Context

I did a bit of sleuthing on the origins of eggnog.  It has been around since medieval England (1300s), that’s a LONG time.  Its lineage starts as a posset, a milky, warm ale-like drink.   Fast forward to the 1700s, eggnog came along for the ride to the new colonies in America. Farmland was plentiful for cows and chickens which in turn provided lots of milk and eggs.  Rum, the inexpensive alcohol of the time, rounded out the nog.  Thus, eggnog became the festive drink of choice for the everyday man.

Unlucky for us,  the advent of supermarkets and technology led to the eggnog so many of us know.  As soon as pumpkin lattes disappear after Thanksgiving,  red and green cartons of super sweet, weirdly thick (like slime) non-alcoholic eggnog pop up in its place on supermarket shelves.  Whenever I volunteer to make eggnog for a holiday soiree’ I am invariably met with a chorus of yucks and eewwws.

The Eggnog Caper

To which I launch into my oratory, on the much-maligned REAL eggnog.  It starts with the story of Mrs. Ethel Singer.

When my brother and I were babies we were taken care of by a family out in the Sunset, the Singer Family.  Mrs Ethel Singer was the sweetest, most amazing woman, who ran a nursery for babies.  A friendship was born from our stay there and it became a tradition for us to visit them every Christmas. As I admired their gorgeous Christmas tree with an entire miniature town around the base, she brought out her homemade cookies and eggnog.

Not Your Mama’s Eggnog

We would sit sipping our eggnog merrily chatting away. Much to my chagrin, I often found myself getting very sleepy while listening to the conversation. I fought hard to keep my eyes open. How could I be so rude?!  Finally, during a visit I happened to ask for her eggnog recipe. She went over the recipe step by step,  “A quart of milk, 12 eggs (my arteries spasmed), sugar, heavy whipped cream, milk, and make sure to use a CUP of GOOD brandy, like Christian Brothers, lol.   My dear Dr. Watson, the mystery is solved regarding my annual, ill-timed bouts of narcolepsy.  Blame it on the alcohol, the alcohol…

Yes, roughly 15% alcohol, masked by sugar, milk, heavy whipping cream, and eggs. A smooth, creamy, sweet, calorie-laden, festive, delicious, diabolical drink.

Our Annual Cookie Swap

So, for our annual preschool holiday cookie swap, I pulled out Mrs. Singer’s Eggnog recipe.  Martini glasses filled with eggnog seemed a fitting way to toast 25 years of cookie swaps that began with toddlers in tow. Back then we were new moms who could not imagine those toddlers becoming adults making their way in the world.  It seems like in the blink of an eye we have arrived at that point.

Remember When…

2000

2001

2002

2015

2023

Happy Holidays!

Feel free to HALF this recipe

Print
5 from 1 vote

Ethel Singer's Eggnog

(from an add for Yellowstone Whiskey in SF Chronicle, circa 1952)   Note: You should prepare at least 12 hours before serving
Course Drinks
Cuisine American, English
Keyword brandy, Eggnog, eggs, holiday drink, whipped cream
Prep Time 20 minutes
Chill Time 12 hours

Equipment

  • 1 stand mixer
  • 3 large bowls, 1 should be your serving bowl, like a punch bowl

Ingredients

  • 1 dozen eggs 12 eggs
  • 1 pint heavy whipping cream 2 cups
  • 1 cup sugar
  • 1 cup brandy / bourbon/rum
  • 1 quart milk 4 cups
  • 1 tsp vanilla extract
  • Nutmeg for garnish

Instructions

  • Need 3 mixing bowls (2 chilled), and one punchbowl
  • Separate egg whites into 1 chilled bowl, and yolks into room-temp bowl (make sure no yolk is in the egg whites or they won’t beat).
  • Using a stand or hand mixer, beat egg whites until they are firm and peaked.
  • Add 1 cup sugar and 1 cup brandy/bourbon to egg yolks, use mixer to blend completely
  • Pour 1 pint of heavy cream into 2nd chilled mixing bowl, beat until firm – add 1 tsp vanilla
  • Combine beaten egg whites, yolks/sugar/brandy mixture, and beaten cream into a punchbowl, and then add 1-quart milk – mix thoroughly, garnish with nutmeg, and chill overnight.
  • Step 6 Enjoy

Notes

1/2 recipe
6 eggs
1 cup whipping cream
1/2 cup (100gm) sugar                   
1/2 cup brandy, or rum, or Bourbon
2 cups whole milk
1/2 tsp vanilla extract 
Nutmeg for garnish
Mandu-Welcome to MDU-Marvel-ous Dumpling Universe

Mandu-Welcome to MDU-Marvel-ous Dumpling Universe

By | | Comments 0 Comment

I love dumplings, right up there with bowl food, soul food.  In my world, Jeopardy has a couple of categories including “Things You Eat with a BOWL and SPOON” and “Dumplings of the World”.  It seems every culture has a dumpling that defines comfort, soul food.  Ravioli, Momos, Mandu, Gyoza, Pelmeni, Pierogi…the list is endless.  Dumplings are a labor of love, and labor-intensive.  Maybe that’s why dumpling making is a joint effort with family and friends on occasions that bring us all together.  Despite Covid, we did manage to have a small dumpling-making session to usher in the Lunar Year of the Ox (immediate family only and outside).

Bittersweet Gathering

Every year for the past too many to count years I look forward to New Year’s Day celebrations with family and friends.  I pack up a tray of holiday cookies and head to my brother’s for their annual New Year’s celebration which includes making mandu of course.

The kitchen table is set up with bowls (more like vats) of mandu filling and stacks of wrappers surrounding the bowls.  Everyone takes a shift wrapping mandu.   It’s a lively table, as everyone chatters away while folding mandu.  The folded mandu are lined on trays sprinkled with cornstarch, like little sentinels waiting for their marching orders on a winter’s day.  Some are destined for the pot of boiling water on the stove-immediate gratification, while the rest are loaded into freezer containers for everyone to take home.

I look forward to seeing family and friends that I don’t see very often.  We pick up right where we left off the previous year.  Catching up on the comings and goings, the kids, vacation highlights, reconnecting as if it were only yesterday we last saw each other.  This is what I miss most from this past holiday season due to COVID isolation.

My brother canceled their annual New Year’s Day celebration due to COVID and then my sister-in-law’s mother passed away.  It was during the holidays we would normally see her.  My kids affectionately called her Halmoni (grandmother in Korean) mimicking their cousins.  Born in Seoul, she came here to complete her medical training to be a pediatrician.  She was part of a generation of remarkable woman that defied the odds and norms of her time.  What I will remember most was her kindness and generosity of spirit.  She always greeted you with a warm embrace and a beautiful smile.  Her soft-spoken demeanor and gentleness belied the tenacity and determination she must have had to accomplish all that she did.

I thought of her as I prepped the filling for our own little New Year’s Dumpling-making session.  I was immediately transported to my brother’s kitchen table, sitting with her and my mom, laughing, talking, and of course, wrapping mandu.  She will be sorely missed.

We made two fillings, Mom’s Won Tons and Kimchi Mandu in the morning before our designated wrappers arrived (my kid).  I started with mom’s tried and true wonton filling, a delicious mixture of shrimp, pork, water chestnuts, scallions, shiitake mushrooms, and seasonings.  We use it not only for wontons but for fried egg dumplings, and as a filling for steamed squash or tofu. Skip the wonton wrapper and make meatballs for a tasty addition to soup or congee.  Mom’s universal filling, the best.

I adapted the recipe for Kimchi Mandu from Korean Bapsang (my go-to Korean food site).  I wanted a vegetable-centric filling that still had a bit of meat in it.  This one was perfect.  Not gonna lie, the filling is not a walk in the park and requires time to make.  My advice is to make the mandu filling the day before.

For Kimchi Mandu, you will need the following:  Firm tofu, dried sweet potato noodles, ground beef or pork or combo, onions, scallions, kimchi, bean sprouts and seasonings. Gather the ingredients and then the “fun” begins.  Blanch bean sprouts, drain & smoosh tofu, rehydrate & cut noodles, dice green & yellow onions, mince ginger and garlic, shred kimchi and THEN, add to meat.

WHEW, lots of prep but so WORTH IT.  Wontons and mandu freeze beautifully so all this work will give you a freezer full of quick, last-minute, delicious meals.

Folding Mandu in the Cartoon Universe

That’s a Wrap

Most of the time (and I mean MOST), we use commercial wrappers for our dumplings.  Look for round wrappers for potstickers or mandu at Asian markets.  A link to the Oregonian shows 6 ways to fold dumplings!  If you are feeling ambitious do try to make your own.  It’s pretty easy and requires only 4 ingredients.  The wrappers are flavorful, tender with a nice snap like hand-pulled or knife-cut noodles.  Totally worth the effort (homemade wrappers get the “nood” here).

Serve mandu, steamed with a dipping sauce, fried, or boiled.  A steaming hot bowl of Galbitang  (Beef Short Rib Soup) with mandu and rice cakes ushered in the new year for us.  Delish!

Print Pin

Kimchi Mandu (Kimchi Dumplings)

Delicious dumplings made with ground pork or beef, kimchi, noodles, tofu and onions.
Course Appetizer, One dish meals, Soup
Cuisine Asian
Keyword dumplings, mandu
Prep Time 1 hour
Cook Time 15 minutes

Ingredients

Filling:

  • 2 ounces dangmyeon sweet potato starch noodles soaked in warm water for about 30 min or until soft
  • 1 cup packed finely chopped kimchi
  • 8 ounces tofu firm
  • 10 ounces mung bean sprouts sukju namul (숙주나물)
  • 1/2 medium yellow onion minced
  • 2 to 3 scallions diced, or use garlic chives
  • 10 ounces ground pork or beef or blend of both meats

Seasonings for Filling:

  • 1 tablespoon minced garlic
  • 1 teaspoon finely grated ginger or juiced
  • 1 tablespoon sesame oil
  • 2 tablespoon soy sauce
  • 1 tablespoon gochugaru adjust to taste
  • salt to taste about 1/4 teaspoon
  • pepper to taste about 1/8 teaspoon

Wrappers

  • 40 dumpling wrappers slightly thick

Instructions

  • Drain and squeeze water out of tofu. Using a cheesecloth or kitchen towel to squeeze water out.
  • Finely chop the kimchi and squeeze out excess liquid by hand. Use older kimchi which has more flavor.
  • Blanch the bean sprouts in boiling salted water (2-3 min) should still be crisp, drain, chop and squeeze out water.
  • Finely chop the noodles. Finely chop the onions and drain off excess water. Finely chop the scallions or garlic chives.
  • Combine all the filling ingredients in a large bowl. Mix well by hand. Stir in one direction to filling feels a littlle sticky.
  • Place one heaping teaspoonful to a tablespoon of the filling on a wrapper. Wet the edges of the wrapper with water or egg wash and seal tightly, push the air out with your fingers. shape into a half-moon shape. Then, bring the two ends together, apply water or egg wash to one end and press tightly to create a round shape. Repeat this process until all the filling/wrappers are used.
  • Kimchi mandu can be steamed for about 10 minutes in a steamer (12 minutes if frozen). Make sure to line the steamer with parchment paper or cabbage leaves to prevent mandu from sticking. You can also boil the mandu. Place dumplings in boiling water, bring it back to boil, adjust heat so it keeps a nice boil. When the dumplings float to the surface they are almost ready, boil another 30 seconds and remove from pot.
  • Note, you can cook a tablespoon of filling by boiling or frying to taste for seasonings.

Notes

Tips for freezing: Freeze the dumplings on a tray with the pieces not touching for about an hour, and then store them in a freezer bag.
Galbitang-Korean Rib Soup-Finding Comfort In Souper Ways

Galbitang-Korean Rib Soup-Finding Comfort In Souper Ways

By | | Comments 0 Comment

The fires in California have cast an apocalyptic haze to our skyline.  We actually hit the water for an early morning row, but coming off the water we noticed we were the only ones left at the reservoir.  The pic confirmed, maybe rowing this morning wasn’t such a good idea. Bad for the body, but good for the mind and soul.  My trade-off.

That being my biggest problem means I consider myself pretty fortunate during these unprecedented times.  I try to do the little things, we order take-out from hole-in-the-walls. I buy from independent bookstores (for cookbooks, check out this post), talk to people, stay informed, advocate, and DONATE both time and money.

Another gut-punch

I started writing this post awhile ago already in a somber mood, not knowing that we would suffer more bad news, RBG had passed away.  Inspirational, amazing, tenacious, persistent, brilliant, a fighter to the end.  In this year of turmoil and devastating loss, we have yet more to endure.  Icons and role models we have lost, John Lewis, Chadwick Boseman, and now Ruth Bader Ginsburg.  Dedicated to their chosen paths, dignified, courageous, filled with conviction, compassion, and honor.  Fighters…for all of us.  I am devastated.  All I can do is keep up the fight in whatever small way I can.

In times like these, I find myself longing for comfort food (making a ton lately).  Tonics to heal the heart.  Foods that nourish and renew the soul.  Dishes that say “hey, it’s okay, it’ll be better tomorrow”.

I decided to make a traditional Korean beef rib soup, Galbitang.  Similar to some of my father’s soups, they usually require love and time.  Lucky for me, I found a recipe for Galbitang from Korean Bapsang (a favorite site) made in an Instant Pot.  Yay, delicious, comforting soup in a fraction of the time.

The star of this soup is the short rib of course 

I used a combination of short rib and beef chuck, yummy.  But really, the supporting cast is just as important-onion, ginger, garlic, Korean radish, and soup soy sauce that add layers of flavor.

Soup soy sauce is specifically made for soups and stews, lighter in color and saltier than regular soy sauce, it adds umami to the soup.  In a pinch add a little bit of salt and regular soy sauce (which is too dark to use as a straight replacement).  I like Chung Jung One or Sempio for soy sauce.  Korean radish is sweeter and milder than regular radish, it’s delicious and refreshing in the soup.  You can find both at any Korean market. or online for the soy sauce. I am a food gadget and product junkie…if you live near me and want to try the soup soy sauce-call me. I’ve got lots.

The first, quick run through the pressure cooker is to remove the “scuzz” from the meat, you know impurities and gunk, so you have a nice clear broth. But keep the liquid from that initial go-around. It can be strained and used as your cooking stock-flavor bump starter.  Then just dump everything in your Instant Pot, except the radish, set it for 35 minutes and sit back and relax.  A ten-minute natural pressure release and you are ready for the last step.  Use the saute function, add the cut radish to the soup and cook for approximately 10 minutes or until the radish looks translucent.  Dunzo.  Skim any oil off the top, garnish with green onions and serve immediately.  Serve with rice or with nangmyeon (noodles). It will make you feel all warm and happy.

Print Pin

Instant Pot Galbitang (Beef Short Rib Soup)

Equipment

  • 6 qt pressure cooker

Ingredients

  • 3 to 4 pounds short ribs
  • 1 medium onion cut into halves
  • 2 large scallions white parts
  • 8 plump garlic cloves or 1 whole bulb If using bulb, cut into halves crosswise
  • 3 thin ginger slices 1-inch rounds
  • 2 Tablespoons soup soy sauce
  • salt and pepper
  • 1 pound Korean radish cut into bite size pieces about 1.5-inch square, 1/3-inch thick
  • 3 ounces starch noodles nangmyeon soaked in warm water for 30 minutes - optional
  • 2 scallions finely chopped garnish

Instructions

  • Trim off any thick layer of surface fat. In the pot, rinse the ribs with cold water a couple of times to remove impurities. Drain, and fill the pot with enough water to cover the ribs.
  • Close the lid tightly. Press the “Manual” function and High Pressure, and using the “-” button, adjust the time to 2 minutes. Make sure the pressure switch is turned to “sealing”. When finished, carefully release the pressure.
  • Pour cooking liquid through a fine strainer and reserve. Thoroughly rinse the ribs and clean the pot.
  • Return the ribs to the pot, and add the onion, garlic, ginger and soup soy sauce. Add reserved cooking liquid and enough water to bring it to 10 cups, making sure the water level stays below the max line for the pot. Close the lid tightly. Pressure cook the ribs for 35 to 40 minutes, depending on how big the pieces of meat are. NPR 10 minutes.
  • Open pot and remove meat and aromatic vegetables with a strainer. Skim off the fat.
  • Put the ribs back in the pot along with the cut radish. Change the Instant Post setting to “Saute-normal”, and boil until the radish turns translucent, about 10 minutes-15 minutes. Add the optional noodles a couple of minutes before turning the Instant Pot off.
  • Salt and pepper to taste. Remove any remaining fat by skimming surface or chill the soup and discard solidified fat and reheat gently. Garnish with chopped scallions and serve. Typical, my kids love putting their rice in the soup. Ono!

Notes

You can use chuck roast cut in chunks for 1/3-1/2 of meat but do keep at least half of the bone-in ribs in the soup.  
The radish can be either scrubbed or peeled, I prefer peeled. Korean radish is delicious, sweeter, milder without that bite radishes can have.
 
 

What a Difference a Week Makes

The wind shifted and the weather got better.  I know the fires rage on as does the pandemic and our political travails, but this day was a good day to row.  We all need a little respite from time to time.  I am rejuvenated..back to text banking, phone banking, and stress relief baking.
Thin Crispy Chocolate Chip Cookies, In Search of Grandma’s Cookie

Thin Crispy Chocolate Chip Cookies, In Search of Grandma’s Cookie

By | | Comments 2 comments

My grandmother, who we called Pau Pau, was the classic iron fist in the velvet glove.  She was outspoken and strong-willed, bossy, pragmatic, the protector of her family.  

Not gonna lie. She was kind of scary.  I see where my mom gets her strength, her willfulness, and her disciplinarian streak.  When my brother and I got in trouble, it was mom we answered to, not dad, Mr. Marshmallow.  

This isn’t surprising about my grandmother. After all, you have to pretty tough to be a new bride, leave your family, get on a boat (pregnant), and travel thousands of miles to a place where you don’t speak the language and nobody knows your name.

She Was a Bad Ass

My mom next to Pau Pau and Auntie Jessie on Granpa’s lap, four more kids followed.

It was a tough life, six kids, my grandfather working different jobs-farmer, grocery store clerk, restaurant worker, and moonshine maker.  Ultimately, they settled in Chinatown and Pau Pau ran a sewing factory, all the kids pitched in and worked the factory.  She employed other Chinese women struggling to make ends meet and care for their families.  Her six kids grew up to serve in the military, become business owners, a chemist at Stanford, an elementary school teacher, and the first Chinese woman real estate broker in the City. 

Ours is the story of the immigrant dream of America

Growing up we spent a lot of time at my grandmother’s house in Chinatown. We usually migrated to the dining room while she cooked up a storm in the kitchen.  In one corner of the dining room was a memorial to my grandfather complete with his picture, incense, banners to ward off spirits, and dishes of food. Food is such an integral part of life, like so many Asian parents, feeding us was her way of showing that she cared for and loved us.  She cooked mainly Chinese food.  Two exceptions, both sweets, were fruitcake (amazingly good, no one used her fruitcake for a doorstop) and Chocolate Chip Cookies.

Pau Pau’s Chocolate Chip Cookies were thin, crispy, and buttery.  I could eat a zillion of them, I’m sure I tried.  She always kept a tin of cookies on her dining table to tempt everyone that visited. 

I remember watching her make cookies.  She flattened each ball of dough and carefully placed 3 chocolate chips on each cookie then finished with a sprinkle finely chopped walnuts. When I asked her for the recipe she rummaged through her cabinet, pulled out a package of Nestle’s Semi-Sweet Chocolate Morsels, and tossed it to me.  I was incredulous, no way were her cookies the same as the Nestle’s Toll House Cookies.  Years later I asked my Aunt if she had Pau Pau’s recipe, nope, but she did recall Grandma would melt chicken fat if she didn’t have enough butter.  

So armed with bits and pieces of info, I set out to replicate those darn cookies.  I found a recipe on Serious Eats by Stella Parks for “Thin, Crispy CCC, just like Tate’s (never had em).  They were buttery, caramelized, sweet, but only the very edges were crispy while the center was a bit chewy.  Not the cookies of my childhood.  Disappointed I threw the cookies in a Tupperware and left them on the table.

My kids inhaled them.  In fact, my nieces, my moms’ coffee group (which met practicing COVID guidelines) loved these cookies.  It’s all about expectations.  I wanted crisp, buttery, light, and just a couple of chips just like Grandma’s.  

But if I didn’t compare these to the cookies of my childhood, they’re really darn good.  The best analogy, thanks to my kid is as follows.  It’s like you’re going crazy looking for your lost keys…and you find your lost wallet.  Yay!  But damn it, you still haven’t found your keys.  

Here are my notes and the recipe for Stella Park’s Thin, Crispy, Chewy Chocolate Chip Cookies.  Make them soon. 

The recipe calls for a moderate protein flour like Gold Medal AP Flour.  Do not use King Arthur or Bob’s Red Mill both of which have a higher protein content.  It will throw off the texture and the spread.  Stella’s recipes are tested with Gold Medal, readily available, and easy to find, that is unless there is a pandemic.  I tried these with White Lily, a low protein Southern flour.  The cookies were soft and barely held their shape.  My kids liked them (lifetime members of the ooey-gooey cookie club), I thought they were too soft.  I used GM for the second batch, the extra protein provided needed structure and crispness, a winner.

Make the dough in a food processor which Stella says is key. Place dry ingredients into the processor and whirl to combine.

Pulse butter into the dry mix until crumbly, add chips, and process 1-2 short pulses.  Pour the dough into a bowl and add egg and vanilla, knead until it comes together. Put the soft dough in the fridge to firm it up so it is easier to scoop.  With a tablespoon scoop, I measured out over 60 cookies, more than the expected yield.  The cookies took 10-11 minutes to bake to a deep rich caramel brown.

The search continues for Grandma’s cookies but I will gladly make another batch of these.

Print Pin

Thin Crispy Chocolate Chip Cookies

Stella Parks version of Tate's thin Crispy Chocolate Chip Cookies. Crispy, buttery studded with chips, delicious and easy to make!
Course cookies
Cuisine American
Keyword chocolate chip cookies, Crispy, stella parks, tates, thin
Prep Time 15 minutes
Cook Time 12 minutes

Ingredients

  • 8 ounces med protein all-purpose flour such as Gold Medal blue label or Whole Foods 365 blue label (about 1 3/4 cup, spooned; 225g)
  • 8 ounces light brown sugar not dark brown (about 1 cup, firmly packed; 225g)
  • 3 1/2 ounces raw cane sugar not white (about 1/2 cup; 100g)
  • 2 teaspoons Diamond Crystal kosher salt; 8g or table salt, use about half as much by volume or the same weight
  • 1 1/2 teaspoons 8g baking soda 8g
  • 8 ounces cold unsalted butter, cut into 1-inch chunks (about 16 tablespoons; 225g)
  • 8 ounces assorted chocolate chips preferably no darker than 70%, see note (about 1 1/3 cups; 225g)
  • 1 large egg straight from the fridge, well beaten (1 3/4 ounces; 50g)
  • 1/2 ounce vanilla extract about 1 tablespoon; 15g

Instructions

  • Adjust oven rack to middle position and preheat oven to 350°F (180°C). In the bowl of a food processor, combine flour, light brown sugar, raw cane sugar, salt, and baking soda. Process until well-combined; add cold butter and pulse to form a dry and powdery mix; comparable results cannot be produced by hand or with a stand mixer. Add chocolate chips and pulse once or twice to combine.* Chill to make it easier to handle dough.
  • Transfer the cookie "mix" to a large bowl; add egg and vanilla, stir well; the mixture will seem alarmingly crumbly and dry at this stage. Once the wet ingredients have been absorbed, knead mixture by hand until it comes together like classic soft dough.
  • Divide into about 56 portions with a 1-tablespoon scoop. If you like, these can be transferred to a zipper-lock bag and refrigerated for up to 1 week or frozen for up to 3 months; soften to about 68°F (20°C) before baking.
  • Arrange portions on a parchment-lined half-sheet pan (do not use a silicone mat), leaving about 2 or 3 inches between cookies to account for spread. Bake until thin and golden brown, with an even color from edge to center, about 16 minutes (check earlier). I used a tablespoon scoop, yield over 60 cookies that took 10-11 minutes to bake.
  • Cool cookies directly on the baking sheet until room temperature. Transfer to an airtight container and continue cooling an hour more; the cookies will not be fully crisped until then. At cool room temperature, the cookies will keep at least six weeks in an airtight container.

Notes

*The mixture can be refrigerated up to one week in an airtight container or used immediately in the next step.

Protest In The Time of Upheaval

Protest In The Time of Upheaval

By | | Comments 3 comments

Time at home has led to much more cooking, baking, and eating than usual.  Sadly, my expanding hips and waistline are definitive proof.  The term freshman-15 has morphed into the quarantine-15 at this stage of my life.   But, cooking and baking are comforting, an escape from the outside world.

And I have the Luxury of Being able to Escape to this Sanctuary

As I sit here penning this post I can’t help but feel guilty that I am privileged and secure enough to do this.  During the pandemic, I am one of the lucky ones that can weather staying home.  But the events of the past few weeks, (I had promised no politics On my little blog, yeah, NO…) go beyond politics and call into question our compassion, empathy, and decency towards each other.  This compelled me to venture out of my stay-at-home cocoon to voice my dissent over the actions of our government and institutions.

Our Country at a Breaking Point

The pandemic, the police & military action against Americans, the protests, a president not capable of empathy or compassion.  One that fuels the fire of division and has put us all on edge.  Shelter in place due to COVID-19 has isolated us from friends and family, our community, and exacerbated our anxiety.  This past week has been unnerving, events that I view as an attack on Americans by Americans.  How can this possibly be happening?  This has gone beyond a political divide, it is a fight for the soul of our country.

Jamie and I went to the protest rally in San Jose the other day.  A far cry from any Women’s March or Science March we have attended, this one was predominantly made up of younger folks and POC,  and a whole lot of police.

The police presence was intimidating. Dressed in full riot gear, they looked ready for a military invasion.   For the most part, the protest was peaceful, at one point some rubber bullets were fired at the crowd in response to a tossed water bottle.  I kept social distancing in mind, (after all, I am in a different demographic than most who attended) and left well before curfew.  I applaud the grassroots engagement but the overwhelming police presence was more than concerning.  The police formed a barricade with vehicles on both ends of the boulevard and, as you can see formed a single line of police in riot gear that stretched for well over a block.  They ignored chants of “Take a knee”.  I can’t help but agree that police reform is needed.  A good site for information and action for police reform is Campaign Zero, I hope you will check it out.

These kids are witnesses to the injustice happening around them and to them.  If you are not registered, please register to vote.  As you raise your voice at these rallies, remember, your vote is your voice and that will effect change.  Vote to save your future and democracy.  Vote to change the trajectory of this country.

Hope

Feeling down I retreated home.  We decided to go to a protest march planned by our local high school students the following day. I arrived a few minutes before to a crowd of hundreds.  Students, young parents with kids in strollers, old parents (like me) sporting our POD Save America or Tie-Dye Back in the Day shirts, most wearing masks, came out in full force to demonstrate in support of Black Lives Matter and police reform.

This

We walked to the grassy knoll in front of our town library, over a thousand strong. The police blocked off traffic and gave the community space for peaceful protest.  The change will hopefully follow when awareness, empathy, and moral outrage erupt across social, ethnic, and economic lines.

Now let’s continue the protest by voting for change in November.  We owe it to our kids.

Ties That Bind and Give Us Comfort

So, back to my little blog.  I hope you don’t think it is disingenuous of me to go back to blogging about food, or musing about things that may seem mundane or trivial at the moment.  I will continue to protest and work for a better world outside of this page. But I do want to get back to food-centric posts.  In some small way I view this as activism, food brings people together. It’s hard to spew angry words at someone when breaking bread together or sharing family recipes.  We share stories about food that provide insight into who we are and how we view the world.

There are those in the public eye who have managed to combine food with a glimpse into people’s lives from all corners of the globe.  Anthony Bourdain comes to mind first with Parts Unknown, if you have Netflix you can view all episodes (June 1). Roy Choi’s Broken Bread produced by KCET can be found on Hulu which combines social activism and food (I love this series).  David Chang of Momofuku touches upon issues in his podcast The Dave Chang Show. Check out this list of food policy podcasts that explore food in terms of public policy, the environment, and climate change, Food Policy Podcasts to listen to.

Thanks for reading.
Time Flies: A Look Back at Nashville

Time Flies: A Look Back at Nashville

By | | Comments 3 comments

It’s hard to believe it has almost been a year since the twins graduated from college!  It feels like it was just a couple of weeks ago we were making our mad dash from Nashville to Houston to make both graduations!  And yet I know it has been a while because I miss both cities and feel like I should be planning a trip back to each one.  I might just have to do that.

A friend asked me for dining recommendations in Nashville.  Looking back I realize I missed a couple of spots that were definite favorites on our visits to the Music City.

Stroll down Broadway both during the day and the night.  It’s the tale of two cities.  Noisy, honky-tonk vibe by night, historic walking friendly district by day.  During the day, take a stroll on the riverfront, visit Ryman Auditorium or the Johnny Cash Museum.  By night, enjoy live music and shenanigans at the many bars on the street.  It’s lively and a lot of fun.

Close to Vandy, you would invariably find us stopping at these 3 places at least once during a trip.  Friendly, noisy, always a good time.

Hattie B’s Hot Fried Chicken

Dessert Anyone? Jeni’s Splendid Ice Cream in Hillsboro near campus and in 12 South

A must for our Vandy Family, Desano Pizza. Noisy, fun, great pie, definitely tasted better with friends.

Previous visits to Nashville! All things Southern-Classic Nashville Eats and Nash-Ville Nash-Ville, My Kinda Town

Wanna blow a wad? Try Sean Brock’s Husk.  I miss Nashville and our Vandy Family.
Weekend at Jamie’s (Eat, Walk, Laugh in Minneapolis)

Weekend at Jamie’s (Eat, Walk, Laugh in Minneapolis)

By | | Comments 0 Comment

I headed out to Minneapolis last weekend to see my girl.  MISSED her so much I dropped everything I was doing, hopped on a plane and got out there. Really, what a good mom…through wet and snow and chilly temps, I went to visit my girl.

Did I mention she had tickets to Ali Wong?

Not a factor AT ALL.  Nope, not at all.

I am still laughing a week later.  She was HILARIOUS.  For those wondering who is Ali Wong?  She is a comedian, writes for Fresh Off the Boat, and has a couple of Netflix specials under her belt.  A little rude, sometimes crude (ok, more than sometimes) but so damn funny.  Ironic she is from the Bay Area but I went all the way to Minneapolis to see her, go figure.

I arrived in the afternoon so I had a couple of hours to kill before Jamie got home from work.  Luckily, Minneapolis is a very easy city to get around.  I took the light rail from the airport to Jamie’s house, 20 minutes to the US Bank Stadium which is right across the street from her AND less than 3 dollars for the ride!

How did I fill the hours pre and post Ali Wong? Lucky for me the weather was warm and balmy on the Minneapolis winter scale, about 30 degrees, perfect.  I raided Jamie’s fridge, found a delicious chicken and mushroom soup and then headed out to walk the neighborhood.

If you ever get the chance to visit Minneapolis. Go.  It’s a great city, very walkable, great art, awesome food, and a friendly Midwest vibe.  A five-minute walk from her apartment took me to the river path and the Mill City Museum.  My favorite for all things flour.

Worked up an appetite on my walk (just an excuse) and as soon as Jamie arrived home, we headed out for dinner.

Spoon and Stable, walking distance, delicious food.  We started with a cheese plate (of course) and ended with dessert. In between? Squid Ink Pasta, Grilled Octopus, Creamed Spinach with those infamous Cheese Curds-I’m in dairy heaven…needless to say, we decided we needed to walk home too.

Ended with a delicious Buttermilk Panna Cotta.

Saturday found us hunting for a pop-up event at Lowry’s Meat Co.  Two Guys, Chris and Yia, of Union Kitchen Mn, making delicious Hmong food in the Twin Cities.  Today’s menu featured Khoa Poon, a Laotian bowl of comfort made with chicken, curry, coconut milk, lemongrass and a bunch of herbs-cilantro, mint, and basil.  On top of the noodles sits an array of veggies-cabbage, radishes, sprouts and fried shallots. OMG, freakin’ delicious!  Their second offering, Duck Pho, the slices of duck literally melted in my mouth, so good. It was so delicious I didn’t want to share with Jamie! Chris and Yia are cooking, sharing, and teaching folks all about Hmong food and culture. They’ll be “poppin up” @ #sociableciderwerks every week, check them out.

I love Minneapolis, just like Houston, it has become a melting pot of people and cultures.  This is the America I envision, people from everywhere working hard, exchanging ideas, sharing their lives, food, culture, putting their unique stamp on America. I had the best bowl of pho ever and the most amazing bbq all in one day in Houston.  Yep, that Houston-Houston, TEXAS. My next trip to Minneapolis we are going for Somali food.  I can’t wait.

I still dream about this bowl of Khao Poon…so good.

Great Lakes = Lotsa Duck dishes.  Damn good duck, that’s for sure.

Chris Union Kitchen

Yia, one half of the Union Kitchen Team!  I’m a noodle nerd groupie, what can I say. Addendum: I’m really excited for them, they are featured on Episode 3 of United Shades of America on CNN with W. Kama Bell ( I plan to watch when I get home from Japan).

Needing desperately to walk off lunch, we headed to The Minneapolis Institute of Art  A wondrous exhibit “Sunken Treasures of Egypt” had us mesmerized.

This tablet stands at least 3 feet high. So impressive…until I found out it was a tax bill! Great art scene in Minneapolis, don’t miss it. Somethings stand the test of time…convoluted, BIG tax codes.

Zen Box Izakaya

Our walk home from the Ali Wong Show gave us an excuse to cruise for food so we stopped at a Japanese joint right down the block from Jamie’s,  Zen Box Izakaya.  Their Kimchi Ramen is off the hook as is their grilled yellowtail collar.

Sunday morning:  Study time

With a Korean language test looming on Monday when I return home, Jamie and I headed to her favorite bagel joint Rise for a breakfast bagel and coffee (lots of it) and study time.

On the way to Rise, the walk wouldn’t be complete without passing MTM.  I know, many of you are thinking what? (Check it out on You-Tube) But, for those of you old enough to remember, I’m sure you are smiling right now, The Mary Tyler Moore Show.

Who can turn the world on with her smile…Go, visit Minneapolis, you’ll have a great time.

 

 
Egga-licious Down Home Cooking (Steamed Egg with Shiitake Mushrooms)

Egga-licious Down Home Cooking (Steamed Egg with Shiitake Mushrooms)

By | | Comments 2 comments

There are dishes that with the first bite I am instantly transported back to the dinner table of my childhood.  My dad clanging pots and pans, putting the finishing touches on our meal.  Me or my brother setting the table and my mom cleaning up in my dad’s “kitchen wake” (big job, trust me).  A typical meal would be corn soup, stir-fried greens with oyster sauce and ginger, soy sauce chicken from our favorite Chinese deli, and a steamed dish.  The steamed dish might be minced pork patty with salted duck eggs or steamed eggs with clams.  These are the dishes of my childhood, my soul food.

Asian Soul Food

So, this past month, Food 52 featured Fuscia Dunlop’s Every Grain of Rice in their cookbook club.  Listed is a recipe for steamed eggs. Bam, I’m 10 years old again watching my dad cook, hoping he will give me a morsel to “taste-test”.  I flipped to the page with the recipe and hmmm, honestly, her egg dish didn’t look that great. (In her defense I tried a couple of the other recipes in the book and they are delicious). It looked a bit overcooked and bubbly on the top. My dad’s steamed eggs were silky smooth and soft, kind of like silken tofu or Japanese Chawan Mushi.  Both are savory custards with tidbits of shrimp, bbq pork, or clams, indescribably delicious.

Guess what, I have never made this simple, homey, delightful dish and I’m not sure why.  I love it.  My kids love it.  My niece Marisa REALLY loves it. Hello, what was I waiting for?  I reached out to my bro for tips on how to make dad’s steamed eggs, he’s smart, he makes it all the time.

There is some wiggle room to the ratio of egg to liquid in this dish.  Four eggs to one and a quarter to one-half cups of water.  I replaced the water with low sodium chicken stock to amp up the flavor.  The TRICK to mind-boggling silky, smooth custard is to steam the eggs over very low heat.  Low and slow so you don’t get bubbles or overcooked eggs.

Add-Ins

Following Fuscia’s recipe, I added shiitake mushrooms and opted for diced Chinese sausage (lop cheung) instead of ground pork.  The mushrooms add a nice earthiness and the sweet & salty sausage provides both flavor and texture.  My dad liked dried shrimp or bbq pork.  Ham or ground chicken or pork would work well.  I mixed the ‘shrooms and sausage into the egg mixture before pouring it into the bowl.  Next time I will scatter them on the bottom of the steaming bowl and pour the eggs over so they don’t float to the top as much. But really, NBD it will still be delicious.

steamed egg

Remember LOW AND SLOW, the key to a silky, smooth, damn that’s delish, egg custard. WORD.

Asian Style Steamed eggs

The dish is done when the center is just set and does not jiggle too much.  Garnish with green onions (mandatory) and cilantro (optional).  Heat the peanut or vegetable oil until you see wisps of smoke, then immediately pour it over the green onions.  This brings out the flavor of the aromatics and gives the eggs a nice sheen.  Drizzle with soy sauce and/or oyster sauce on top. Ready, set, EAT.

Get out the bowls of rice and then follow my kids’ lead. Stir the eggs into your rice so it’s all smooshed together and goopy, grab a spoon and start shoveling.

Microwave Magic

Now you can make steamed eggs in the microwave!  I recently bought Cook Anyday microwave cookware and whaddya know, the microwave works well for dishes that are steamed!!!

Put your ingredients all in one bowl, zap it, bring it to the table, off chance you don’t eat it all….toss the bowl in the fridge.  Truly one-bowl cooking! I cooked at 300 watts or 50%  power (I have a teeny 600w microwave) for 8 minutes, or until the custard is barely set in the middle, and jiggles gently if shaken. If it’s too runny, add time at 50% power in 30-second increments. Let rest with the lid on for 1-2 minutes to let the egg gently finish steaming.

Print Pin

Chinese Steamed Eggs with Shiitake Mushrooms

A silky smooth, soft savory custard flavored with mushrooms.  Perfect with a bowl of rice. this is Asian soul food.
Course Main Course
Cuisine Asian, cantonese
Keyword crispy roasted mushrooms, lop cheung, Steamed eggs
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings

Ingredients

  • 4 eggs whisked
  • 1.5 cups warm water substitute all or part with chicken stock. Liquid should be lukewarm
  • 2 dried shiitake mushrooms soften in warm water and diced
  • 1 lop cheung (Chinese sausage) diced, substitutions include ham, little clams, fresh or dried shrimp
  • 2 tsp rice wine
  • 1/4 tsp salt
  • 1 pinch of each white pepper and sugar

Optional (for garnish)

  • 2 tbsp peanut or vegetable oil
  • 1 green onion finely chopped
  • cilantro for garnish
  • 2 teaspoons light soy sauce
  • 2 drops toasted sesame oil optional
  • 2 tsp oyster sauce optional

Instructions

  • Heat water in a wok or large saute pan with a steamer insert. 
    Combine eggs, water or stock, salt, rice wine, and sugar in a medium-sized bowl. Add mushrooms and Chinese sausage to egg mixture.  
    Pour mixture into a shallow heatproof bowl or pyrex pie plate.  Place in steamer and cover.  Steam over low heat for 20-25 minutes. The eggs should look set and not jiggle in the middle but not look dry.
    Heat peanut oil in a small saucepan until wisps of smoke form.  Garnish eggs with green onions and pour hot oil over the green onions and egg.
    Drizzle with soy sauce and/or oyster sauce over top.
    Serve immediately with rice. 

MIcrowave Cook It!

  • Put your ingredients all in one bowl, zap it, bring it to the table, off chance you don't eat it all....toss the covered bowl in the fridge.  Truly one-bowl cooking! I cooked at 300 watts or 50%  power (I have a teeny 600w microwave) for 8 minutes, or until the custard is barely set in the middle, and jiggles gently if shaken. If it’s too runny, add time at 50% power in 30-second increments. Let rest with the lid on for 1-2 minutes to let the egg gently finish steaming.
Music, Memories and the Gift of Giving

Music, Memories and the Gift of Giving

By | | Comments 0 Comment

Happy Holidays from my kitchen to yours.

Sitting in my kitchen right now finding ways to avoid cleaning the mess I made earlier in the day.  Sheesh.  All I needed to do was make a holiday cheese board for a friend’s open house and put the finishing touches on my goodie box for Food52’s Holiday Gift Swap.  My holiday “swapee” will receive homemade treats including Jule’s Granola, Spicy Pecans, Dorie’s Candied Cocktail Nuts, a beautiful ceramic bowl made by my friend Snook, and a hand-carved wooden spoon made by my Hubby.  As part of the Holiday Swap, Action Against Hunger receives a donation from each participant. Looking forward to receiving my holiday swap gift.

Music Makes the World a More Beautiful Place

Back to writing this post to avoid cleaning.  To motivate myself, I turned on my holiday playlist.  I LOVE Christmas music.  The rule in our house is as soon as the Thanksgiving leftovers are put away, I can play holiday tunes.  To kick off the holiday season, we listen to A Christmas Carol by Dickens performed by Patrick Stewart (Captain Picard-Trekkies).  Right after Tiny Tim says “God bless us, everyone”, the holiday music marathon begins.  My iTunes Holiday list is 15 hours and 22 minutes long.  Yep, love me some Christmas music.

As I was typing, a rendition of Rudolph the Red-Nosed Reindeer started to play.  It’s bittersweet, to say the least.  It’s my kids, when they were little, playing the piano and singing with their piano teacher Chris.  Chris was nothing short of amazing.  He was talented, compassionate and so damn nice.  Chris composed music and played multiple instruments. Additionally, he was a voracious reader, a fantastic photographer, and a gifted athlete.  A true Renaissance man.

Life Can Be So Unfair

Sadly, a drunk driver killed Chris and his wife a few years ago.  As I listened to the song I thought about the precious time my kids spent with him.  Make no mistake there is not a concert pianist to be found among my kids but our lives are so much richer for having known him.

So take a listen, it brings a smile to my lips but tears to my eyes.

My Christmas To-Do List

Reach out to friends I haven’t talked to or seen in a while to let them know I am thinking of them.  Set a date to get together, share a meal, go on a hike, meet for coffee, catch up, and enjoy each other’s company.

Thanks so much to all of you for following 3Jamigos.  May your holidays be filled with love, joy, and lots of COOKIES.