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Cod Dumplings with Savoy Cabbage Sauté Recipe

Cod Dumplings with Savoy Cabbage Sauté Recipe


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Ingredients

Dumplings

  • 12 ounces skinless black cod fillets, cut into 1/2-inch cubes
  • 2 1/2 tablespoons olive oil, divided
  • 3/4 cup finely chopped onion
  • 1/3 cup finely diced carrot
  • 1/3 cup finely diced celery
  • 1 1/2 tablespoons finely chopped fresh Italian parsley
  • 1 1/2 tablespoons finely chopped fresh dill
  • 1 1/2 teaspoons finely grated lemon peel
  • 1 1/2 teaspoons prepared white horseradish plus additional for serving
  • 5 1/2 teaspoons coarse kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs, beaten to blend
  • 4 1/2 tablespoons unsalted matzo meal

Cabbage

  • 1 1/2 cups sliced shallots (about 6 large)
  • 1 1 1/2-pound savoy cabbage, quartered, cored, cut crosswise into 1/2-inch-wide ribbons
  • 2 tablespoons chopped fresh Italian parsley

Recipe Preparation

Dumplings

  • Place cod in processor. Using on/off turns, chop fish coarsely. Add 1 1/2 tablespoons oil and blend until mixture is smooth. Transfer to medium bowl; cover and chill while preparing vegetables.

  • Heat remaining 1 tablespoon oil in heavy medium skillet over medium heat. Add onion, carrot, and celery; sauté until tender, about 8 minutes. Remove from heat and cool completely.

  • Gently mix vegetables, parsley, dill, lemon peel, 1 1/2 teaspoons horseradish, 1 teaspoon coarse kosher salt, and ½ teaspoon pepper into fish. Mix in eggs, then matzo meal; freeze 15 minutes to firm mixture quickly.

  • Pour water into wide deep skillet to depth of 1 1/2 inches; add remaining 4 1/2 teaspoons coarse salt and bring to simmer. Dip tablespoon into simmering water; scoop up rounded spoonful of fish mixture. Dip another tablespoon into water. Gently transfer fish mixture back and forth between spoons, forming football-shaped dumpling; drop into simmering water. Repeat with remaining fish mixture, forming additional dumplings. Adjust heat so water is barely simmering. Cook uncovered until dumplings are just firm to touch and cooked through, turning after 10 minutes, about 20 minutes total.

  • Using slotted spoon, transfer dumplings to 13x9x2-inch glass dish. DO AHEAD Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm in barely simmering salted water 5 to 6 minutes before serving.

Cabbage

  • Heat oil in heavy large skillet over medium-high heat. Add shallots and bay leaves. Stir 1 minute to coat. Add cabbage; sprinkle with salt and pepper. Sauté until cabbage is tender and just beginning to brown at edges, but still bright green, 10 to 12 minutes. Mix in parsley; season with salt and pepper. Discard bay leaves.

  • Mound cabbage on 8 plates; top each with 2 dumplings. Serve with horseradish.

  • Brian and Chieun serve 2007 Kartauserhof 'Hinterkirchen' Riesling, Austria ($22) with the cod dumplings. For a kosher alternative, try 2007 Golan Heights Winery Gamla White Riesling, Israel ($12).

Recipe by Brian Bistrong, Chieun Ko BistrongReviews Section

Stump the Sommelier

Today&rsquos ground-breaking chefs are dreaming up dishes with wide ranging flavor profiles that can bedevil even the most knowledgeable sommelier. Christopher Kostow&rsquos Cod Roasted in Nori seaweed at Meadowood Napa Valley combines minerality, salinity, even a creamy sensation in the foam. That means sommelier Rom Toulon is free to &ldquomake a gut call on what he wants to play up and play down,&rdquo Chef Kostow acknowledges: &ldquoA chardonnay to focus the cream element, or something dryer to bring out the mineral quality.&rdquo

When A Voce sommelier Olivier Flosse pairs a summery Sicilian white with Chef Missy Robbins&rsquo Crab and Sea Urchin Pasta, it highlights the brininess of the sea urchin and the sweetness of the crab. If he chooses a Sangiovese from Tuscany, &ldquoit creates a creaminess without ever using cream,&rdquo Chef Robbins observes.

Our &ldquoPairings&rdquo sommeliers admit they sometimes test more than a dozen vintages with a new dish. The fun is in the long shots, so follow their lead by tasting several wines with each of these recipes: Focus on different ingredients try wines that harmonize, then wines that contrast. True, this can open a door to disaster, but as Olivier Flosse discovered, it may also be an unexpected gateway to heaven.

Restaurant: A VoceFunghi al FornoRoasted Trumpet Royale Mushrooms with Fontina FondutaServes 6

For the Fonduta:
1 quart cream
8 ounces fontina cheese
1 tsp truffle oil
Salt and pepper to taste

For the mushrooms:
12 Trumpet royal mushrooms
2 tablespoons olive oil
2 tablespoons butter
4 sprigs thyme
16 slices truffles
8 bunches mache lettuce

Prepare the Fonduta: Very slowly reduce cream to ¾ its original volume and thickened. In the meantime, grate fontina cheese on the large side of a box grater. Gradually begin to whisk cheese into the reduced cream. Continue whisking until all the cheese is melted and dissolved into the cream. Whisk in truffle oil and season with salt and pepper. Set aside in a warm place.

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Prepare the mushrooms: Preheat oven to 450 degrees. Peel the outer layer from mushrooms and cut them in half lengthwise. Score the inner side of mushrooms with a knife in a crisscross pattern. Heat a large sauté pan to medium for about a minute and add olive oil. Place mushrooms in pan with scored side down and slowly cook until they begin to turn golden brown. Add butter, thyme, salt and pepper to taste. Transfer to oven and cook until mushrooms are tender: 8-10 minutes.

To Serve: Spoon fonduta onto a plate and place mushrooms on top. Garnish with mache and slices of preserved truffle.

Spaghetti alla chitarra with sea urchin and crabServes 4

1.5 lbs. fresh pasta dough
2 ounces extra virgin olive oil
1 clove garlic, sliced thin
6 ounces leeks, cut into small dice
2 ounces vermouth
½ cup chicken stock
8 ounces sea urchin
8 ounces Jonah crab meat, legs only
3 ounces butter
½ lemon zested and reserved for juice
1 pinch dried Calabrian chili

Prepare the Spaghetti: Roll out pasta dough into thin sheets using a hand cranked machine or kitchen aid attachment. Using a chitarra &mdasha wooden stringed tool from Abruzzo&mdashand a rolling pin, lay the sheets over the chitarra strings and &ldquocut&rdquo the pasta into strands. Set aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender but still slightly firm to the bite, 2-3 minutes.

Prepare the sea urchin and crab: Meanwhile, in a large saucepan over medium heat, add olive oil followed by the garlic. Sweat garlic lightly, then add leeks. Cook on low to medium heat until tender, then add vermouth. Add chicken stock immediately after vermouth and reduce slightly. Add sea urchin and break it up slightly. Add crab at the very end when dish is off the heat.

Combine spaghetti and sauce: Add cooked pasta to sauce with a touch of the pasta cooking water. Add butter and emulsify slowly into the sauce. Finish with lemon juice, lemon zest, chives and Calabrian chilies.

To serve: Divide pasta amongst the bowls and serve.

Restaurants: Mina GroupMiso-Marinated Black CodShiitake Mushroom BrothShrimp DumplingsServes 4

For the Fish and Marinade:
4-6 Ounce Black Cod Fillet Portions
¼ Pound Brown Sugar
¼ Pound Granulated (White) Sugar
½ Pound Yellow Miso Paste
¼ Cup Soy Sauce
1 Cup Cooking Sake
1 Cup Rice Wine Vinegar

For the Broth:
4 Pounds Button Mushrooms, cleaned and chopped
1 Large Yellow Onion, Peeled and Chopped
1 Cup White Wine
2 Quarts Quality Chicken Stock
2 Ounces Dried Shiitakes

For the Dumplings:
1 pound raw, peeled and deveined Shrimp
8 sprigs Cilantro, minced
2 Scallions
2 Tbsp Hoisin Sauce
Salt and pepper to taste
1 package Wonton Wrappers
1 Egg, Beaten

For the Garnish:
8 Fresh Shiitake Mushrooms, quartered
¼ cup Mirin
2 Tbsp Soy Sauce

For Serving:
4 Baby Bok Choy, halved
1 Package Daikon Sprouts
1 Package Enoki Mushrooms, trimmed
Small handful fresh basil leaves, julienned

Marinate the Fish: Blend the sugars, miso paste, soy sauce, sake and vinegar. Pour this over the fish fillets. Cover and refrigerate overnight.

Prepare the Broth: Preheat a 4 quart stockpot on the range. Add a small amount of cooking oil, when hot add button mushrooms and onion. Stir to coat vegetables with oil. Maintaining medium heat, stir frequently until vegetables are well caramelized, about 20-30 minutes. Add wine cook until wine is nearly gone, about 10 minutes. Add chicken stock and dried shiitakes, bring to a boil, reduce to a simmer and cook until a rich mushroom flavor develops (at least 2 hours). Strain stock through a colander lined with cheesecloth. Reserve.

Prepare the Dumplings: Purée shrimp, cilantro, scallions and Hoisin sauce in a food processor until fairly smooth. Season with salt and pepper. Dust a work surface lightly with flour. Lay out several wonton wrappers and coat with beaten egg using a brush. Spoon 1 teaspoon shrimp filling into the center of each wonton wrapper, fold dough over filling to make a half moon, pull both edges together and seal with a dab of egg to form a classic tortellini shape. Repeat with remaining ingredients and reserve.

Prepare the Shiitake mushroom garnish: De-stem and quarter Shiitake mushrooms, discard stems. Heat a small sauté pan with a bit of cooking oil and sauté mushrooms until some color is achieved. Deglaze pan with mirin and soy and reduce until cooking liquid coats the mushrooms and the pan is dry. Reserve.

Cook dumplings, put ingredients together and serve: Bring a large pot of water to a boil. Season the water well with salt. Place the top oven rack as high as possible and preheat the top of the oven to high heat. Place the four fish fillets on a baking sheet and spoon some marinade over each. Place the sheet on the top rack of the oven and with the oven door open, brown the fish under the broiler until a rich golden brown color is achieved. Place baking sheet on lower oven rack, reduce oven temperature to 350, and close oven door. Allow fish to bake until just cooked through, 5-10 minutes more. (If tail pieces are almost cooked by the broiling process alone, set them aside before transferring other pieces to the oven.) Meanwhile, bring the prepared broth to a boil in a clean stock pot. Toss tortellini dumplings and bok choy into boiling water. Cook three minutes. Drain and divide amongst four large, preheated bowls. Place a piece of cooked fish into the center of each bowl. Garnish with daikon sprouts, enoki mushrooms, cooked shiitakes and basil julienne. Pour 6 ounces of hot shiitake mushroom broth over each dish and serve.

Restaurant: Meadowood Napa ValleyCod Roasted in Nori with Ocean FrothServes 4

4 portions Black Cod
2 sheets Nori, crumbled in a food processor
1 qt cream
1 dozen clams
1 dozen oysters
Sea salt to taste
2 large leeks
1 tablespoon butter

Extra Virgin Olive Oil for cooking Cod (Chef Kostow favors Olave brand): Season the Cod well with crumbled Nori. Allow to &lsquotemper&rsquo or sit until it loses its refrigerator chill. Combine cream, clams, shucked oysters and their liquor in a small pot. Allow to simmer until clams open. Strain, season with sea salt and reserve. Slice leeks into very fine rounds and blanch quickly in boiling salted water. Melt butter in a small pan and sauté leeks. Heat another pan, add oil and cook cod until done. (About three minutes on each side, depending upon thickness.) Divide leeks into four portions and place in the bottom of four bowls place one portion of cod on top of each. Using a frother, froth the cream and spoon it around each portion of cod.

Restaurant: Adour Alain Ducasse at The St. Regis New YorkWith his executive chefs around the world, Alain Ducasse uses local and seasonal ingredients to create versions of this vegetable dish unique to each restaurant. Braised Savoy Cabbage CookpotServes 4

For the Mushroom Duxelles:
1 Medium white onion, chopped (for whole recipe)
2 lb white mushrooms, cleaned and cubed
2 ounces Extra Virgin Olive Oil (for whole recipe)
1 garlic clove, crushed
A few turns of freshly ground pepper

For the cabbage:
2 large Savoy cabbages
8 cloves of garlic, 7 sliced, one left whole
4 sprigs thyme, finely chopped
2 pinches of salt
A few turns of pepper
14 ounces white wine
16 ounces pork jus (pork stock)
2 lbs fresh raw pork sausage
8 ounces chicken stock

Equipment: 4 covered baking dishes, approximately 8&rdquo-10&rdquo in diameter if rectangular, 10&rdquo-12&rdquo in diameter if round. Preheat Oven to 350 degrees.

Prepare the Mushroom Duxelles: Fry ½ of the chopped onion for 2 minutes in a sauté pan with a little olive oil and a crushed clove of garlic. Cover and let cook for 3 minutes, keeping some of the moisture. Remove the clove of garlic add a few turns of freshly ground pepper and reserve.

Prepare the Cabbage: Remove outer leaves and blanch cabbages in boiling salted water for 2 minutes. Shock in ice water and reserve. Remove cores from cabbages and chop the inner leaves. In a cast iron pot, sweat olive oil, 7 cloves of garlic and the other 1/2 onion over medium heat for 4 minutes. (Be careful not to allow them to take on any color.) Add chopped cabbage, thyme, salt, pepper and white wine cook until wine has been cooked off: approximately 15 minutes. Add 8 ounces of pork jus, cover, cook for approximately 25 minutes. Remove sausage meat from its casing and combine with cabbage mixture. Form mixture into four even balls. Wrap each portion with a blanched outer cabbage leaf. Reserve in refrigerator.

Prepare the Cookpot or Baking Dishes: Rub bottoms of the four covered baking dishes with the last clove of garlic and add mushroom duxelles. Place one cabbage leaf covered meatball into each baking dish, then divide remaining pork jus and chicken stock evenly between all four dishes.

To Cook: Cover and bake at 350 degrees Fahrenheit for one hour.

* Cookpot. For his signature dish, Chef Alain Ducasse has designed a Cookpot with Pierre Tachon of the historic French porcelain company Pillivuyt. While authentic Cookpots are available for purchase at Alain Ducasse restaurants, home cooks can substitute any covered baking dish.


Pasteitje met ragout

As Calvinistic as we are, bent on not having too much of anything and claiming that "being normal is crazy enough", we are set on extending the Christmas celebrations over two days instead of one. First Christmas Day is December 25th, Second Christmas Day is December 26th. And if you are part of those families that also celebrate Christmas Eve, that makes it two days and a half.

Christmas Eve is traditionally the night where you dress up, go to evening mass (even those that are not raised in the church will often attend) and upon return to the house round off the celebrations with hot chocolate and, how else, a bread meal with luxury rolls.

So many of these traditions are slowly changing but one of the standard items on Christmas Day is this appetizer or starter for the meal: a puff pastry cup filled with a chicken and mushroom gravy. It is so seventies, but it is one of those dishes that is comforting, filling and familiar at the same time.

2 sheets of puff pastry
1 tablespoon of flour
1 egg, beaten

Dust the counter with flour and thaw the sheets. Cut eight circles out of the pastry dough. Out of four of these circles, press a smaller circle from the middle. Wet the full circles with a little bit of water, place the rings on top and brush the whole pastry with egg. Place the cut outs on the side, poke them a couple of times with a fork so they don't puff up too much, and brush as well.

Bake on a sheetpan in a 425F oven for ten to twelve minutes or until golden and puffy. Cool on a wire rack.

1/3 cup of flour
4 tablespoons of butter

If you have time, marinate the chicken breast the night before in a bowl with the wine, water, onions, bay leaves, thyme and crushed garlic cloves.

Heat the olive oil in a Dutch oven, add the sliced onion and the garlic cloves and sauté until translucent. Dry the chicken, cut it into large cubes, season it with salt and pepper and quickly sear it on all sides.Add the wine, the warm water, the bouillon cube and the mushrooms and bring to a boil. Turn down the heat, add the bay leaves, a sprinkle of thyme and pepper and simmer for at least 25 minutes, covered.

Take the chicken out of the stock. The meat should be tender enough that you can pull it apart with two forks. If not, return to the pan and simmer longer.

In a different pan, melt the butter, stir in the flour and quickly make a paste. Add a ladle full of your cooking liquid to the sauce and stir until it's absorbed. Do the same with four more ladles, until you have a nice pan full of gravy. Now add the meat to the gravy. Taste and adjust the flavor with salt and pepper if needed.


How to Prepare and Cut Bok Choy

Similar to leeks, bok choy can sometimes harbor dirt and debris under its leaves. To prepare the baby bok choy cut it in half, then rinse it under the faucet. If you’re using regular size bok choy, you can cut a small portion off the base then remove the individual leaves to rinse.

Baby bok choy can be cooked as halves, but I’d recommend slicing regular bok choy into smaller pieces before cooking.


Haluski (Fried Cabbage and Noodles)

If you’re a regular here on A Family Feast, then you’ve probably become quite accustomed to seeing recipes that originated from my husband Jack’s side of the family! But today, we’re sharing a recipe inspired by MY side of the family – this simple and delicious dish called Haluski, or Fried Cabbage and Noodles.

I grew up in a large household with both parents from Polish descent. Every Sunday afternoon was spent visiting my Babci and Dzaidzi (my grandmother and grandfather on my mother’s side). As part of the visit we always enjoyed a simple and very delicious meal – including dishes like this fried cabbage and noodles!

Almost everyone who grew up in a family of Eastern European descent has enjoyed this simple, rustic dish – cabbage and onions fried in butter (I think it’s best when the cabbage and onions are slightly browned and caramelized), then tossed with egg noodles, salt and pepper. Some versions also include caraway seed, slices of kielbasa, or salt pork – but we decided to use pancetta, which added really fantastic flavor to the traditional haluski recipe!

This is pure, delicious comfort food – and it’s best with a great egg noodle like No Yolks®!

No Yolks® brand noodles are cholesterol-free and they always cook up smooth, firm, and delicious – and it was the perfect choice for our Haluski recipe! No Yolks® egg noodles come in a variety of sizes that always cook up right, and for an even healthier option, No Yolks® noodles are now available in Whole Grain too.


Bapao

Bapao, or ba pao, is a steamed bun with a savory or sweet filling. Originally from China, it made its way into the Dutch kitchen via the cuisine of Indonesia, a former colony of the Netherlands. The savory filling is traditionally made with ground beef and is flavored with Chinese five spice powder (fennel, anise, ginger, cinnamon and cloves) and sweet soy sauce.

The bun is best enjoyed warm, with a sweet chili dipping sauce. You can buy these Indonesian gems in snackbars, at the grocery store or at the city markets. Look for a small white trailer that sells Vietnamese loempias, i.e. egg rolls, and you're bound to find they also sell ba pao. The fillings can be beef, chicken or vegetarian (usually some sort of tofu mixture).

It's an easy snack to make and once steamed, cooled and properly wrapped, it will hold for several weeks in the freezer. All you need to do is pop it in the microwave for a couple of minutes (wrapped ofcourse!) and your snack is ready! Because of the sweet dough and the savory filling, it is a favorite with both kids and adults.

Bapao
1 lb of ground beef
1 green onion
1 clove of garlic, minced

1 tablespoon of five spice powder*
2 tablespoons of sweet soy sauce**
1 teaspoon of salt

For the dough
4 cups of self-rising flour
1 1/2 cup of milk
1/2 cup of sugar
1 teaspoon of salt

Parchment paper
Steamer
Tea towel

Cut the parchment paper into 3x3 inch squares. Brown the beef in a skillet and pour off some of the fat, if there is a lot. Mince the white part and 2/3s of the green of the green onion and stir, together with the minced garlic, into the meat. Sauté until the garlic is translucent, then stir in the spices and the soy sauce. Taste and adjust salt if needed.

Put the steamer on the stove and bring the water to a boil. Tie a tea towel around the lid to avoid any water dripping from the lid onto the dough.

Remove the buns carefully, let them cool a little and enjoy them with a sweet chili sauce dipping. Makes approximately 10-12 bapao.

I was rather conservative with the filling,
but you may want to fill this puppy up,
the dough will hold it!

* Five Spice Powder is easily found in regular grocery stores, in the Asian food section. If you cannot find it, try this recipe.

** The Indonesian sweet soy sauce is called Ketjap Manis. Not easy to come by in the United States but if you replace it with regular soy sauce, add a 2 teaspoons of sugar to the meat and carefully adjust the salt, as regular soy sauce is rather salty.


Cabbage Recipe

With the impending cold and flu season on the horizon, many of us will experience that all too familiar tingle in the back of our throat whether or not you choose to do something about it though, is entirely up to you. Some of you may find yourself seeking relief through the use of over-the-counter medications, while others may employ the use of antibiotics (a big no-no). But as is the case with the vast majority of synthetic medications, they may offer one step forward in temporary relief, yet ultimately result with two steps back in your progression back to health. While it may be tempting to reach for immediate relief through the use of synthetic medications, you are only slowing your body's natural immune response. Remember folks, our body is incredibly adept at overcoming health obstacles--provided you supply it with adequate means to do so.
A common misconception among many attempting to battle a common cold through alternative means, is the level of dosage necessary to invoke the proper response from your body. In contrast to synthetic medications, alternative and complementary medicines require a much different plan of attack. Quite literally, it is necessary to flood your body with a constant supply of nutrients in order to achieve the desired response. Many individuals assume, that by swallowing a couple of low-quality Echinacea capsules and eating a bowl of chicken soup that their body will miraculously return to health. This is an incorrect assumption. Lacking the desired results from such an ineffective approach is quite common, and by no means should equate to a lack of faith in alternative medicine.
The method I will share with you is virtually guaranteed to knock out your oncoming cold in less than 24 hours. That's right, I said 24 hours. However, keep in mind that this method is not for everyone. If you do not follow the regimen 100%, do not expect 100% success. If there is one thing that is frustrating, it is when someone attempts to discredit a natural remedy when only a half-cocked effort was made.Step One:

Take 1 ounce of "Super Tonic" (recipe below) combined with 4 dropperfulls of Echinacea every two hours. Combine the formulas in a shot glass, gargle with it for few seconds, and then swallow. Some people may not be accustomed to the intense taste of Super Tonic, but in the end it will all be worth it, I promise. If the taste is too much for you too handle, you can combine the recipe with 1-2 ounces fruit juice.**Super Tonic Recipe: Ideally, this would be prepared ahead of time so that the apple cider vinegar would have adequate time to pull out the botanical properties of the ingredients. However, while advanced preparation is the most effective choice, you may also liquefy the ingredients in a blender and then strain the formula through 2-3 layers of cheese cloth if you have not planned ahead.
Take 1 part - Fresh chopped organic garlic cloves, 1 part - fresh organic chopped onions (hottest available - similar to garlic), 1 part - fresh grated organic ginger root, 1 part - fresh grated organic horseradish root, and 1 part - fresh chopped organic cayenne peppers. Note: Part equals volume, not weight in this tincture method. Use a blender to chop up each of the ingredients until they are very fine!


Find a glass jar large enough and fill it ¾ full with these ingredients.


Fill the glass jar to the top with raw unfiltered organic apple cider vinegar (We use Bragg's)


Let it sit at least (15-16 Days) or (28-29 Days - for optimal strength).


Shake it as many times during the day as possible.


Strain this Mixture through an unbleached coffee filter or four layers of cheese cloth if you have it.

Step Two
Do not eat solid or heavy foods. Instead, drink 2-3 liters of fresh, organic vegetable juices over the course of the day. Because you will want to get as much rest as possible, and to make it a bit more convenient, you can juice the entire 2-3 liters at one time and store it in the refrigerator for later use that day. However, make sure that when you bottle the remaining juice, leave as little air as possible in the top of the bottle to avoid unnecessary oxidation, as oxidation can damage the delicate nutrients and phytochemicals which are essential to your recovery. Juice vegetables such as kale, carrots, parsley, cilantro, red cabbage, fennel, celery, beets, and for a bit of sweetness you can add an apple or two.

For those of you who do not own a juicer, simply limit your intake for the day to fresh, organic fruits and vegetables. The purpose of this (and juicing) is to give your body the necessary nutrition it needs to build a powerful immune system, while simultaneously placing a minimal load on your digestive system. Digestion of solid foods (especially meats and carbohydrates) requires a lot of energy from your body. Your body is already working overtime to fight off your cold, so by avoiding solid foods, you can provide all the necessary energy required to fight off intruders.

Also, some of you might be tempted to substitute store-bought vegetable juices for your own homemade fresh juices. This is not the same. Store bought juices are pasteurized (heated to high temperatures) which destroys the bulk of the nutritional value they were aimed to provide.


Weekly Menu Planning - January 2020

Let’s use this thread to share concise weekly dinner menus for each week in January.

Do you have a food resolution on your list? Weekly planning helps keep those on-track. It lowers daily stress: just knowing when you open the fridge/pantry what meal(s) are possible with the ingredients and time available adds joy to the week. If planning a full week seems like crystal-ball gazing, try planning only the next 3 days.

It's helpful if you can include your location and how many people you are feeding. Links to recipes are always appreciated, and sources help. We all know plans can change, so it’s fine (practically expected) when your week gets rearranged from your posted plan. You may choose to report actuals for the prior week to share ideas with others.

If you are looking for inspiration or challenge in the kitchen, tell us what you’ll be trying with the Cookbook of the Month (COTM) crowd. Or maybe the selected Dish of the Month (DOTM) will make an appearance at your table.

The December discussion is still available for reporting the last week and follow-ups.
https://www.chowhound.com/post/weekly.

Reminder – Keep your comments menu / food related. And in the interest of faster viewing times, please use the Heart under a comment to indicate you liked it or want to echo what was said by another, rather than posting a separate comment


Anna Olson's Gyoza

Blend together pork, cabbage, garlic, ginger, soy sauce and sugar. Fry a small patty in a pan to test for seasoning, then adjust to taste.

Brush the outside 1/2 of one side of a won ton skin with water and place a teaspoon full of the meat mixture in the centre.

Fold over the won ton skin to make a half circle shaped dumpling and press the edges to make a sealed seam.

Place the dumpling seam-up on a parchment paper-lined tray and lightly press down to make the bottom surface flat. Keep both the won ton skins and the finished dumplings covered to prevent them from drying while you work.

Once the tray is full, cover with plastic wrap and freeze for several hours. When the dumplings are frozen remove from the tray and store in freezer bags until ready to use.

These will last 3 months in the freezer.

Once you are comfortable with filling and folding, try to make several decorative “pleats” on the seam by pinching the won ton skin with your thumbs.

For the Basic Dipping Sauce for Gyoza

Pour ingredients into a shallow dish and present with the finished dumplings.

For the cooking

Heat oil in a non-stick sauté pan and place frozen gyoza flat side down to brown slightly.

Add hot water to almost cover the dumplings, cover and cook until water evaporates.

Remove the lid now and then and gently shake the pan. Cooking time will be around 7 minutes.

Once the water is nearly evaporated, allow the gyoza to fry in the remaining oil for a minute just to crisp them on the flat side and leave a golden brown colour.



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