Farm-to-School Week, Cooking Demonstration, and a Simple Dumpling Recipe

Hello readers!  Lots and lots of things have happened since last I updated…a numbered list should serve us well in this next endeavor:

1) I just got back from a week-long trip to New Orleans.  Having been to New Year 2010, I thought I would be prepared for the mayhem of Halloween.  I, indeed, was not.  Wading through a massive ocean of inhuman visages, sounds and smells, I made it out alive with enough energy to write a blog post for all my friends (that’s you!) to read.

Thankfully, there was plenty of downtime for my darling Ladée and I to cook several delicious meals.  Unfortunately, there isn’t any photo documentation of what we made, so you will have to make do with very detailed, verbose descriptions:

  • Veganomicon’s chickpea cutlets with a cauliflower-broccoli purée
  • Sushi with homemade seitan katsu, green onions, haricot-verts and carrot
  • Canned lentil soup, cold, eaten on the Mississippi River at the end of Canal Street

Yum!

2) I finally got a lovely little Cuisinart from my dear friend SB.  Needless to say, a great deal of the foods I’ve been preparing have been purée, blended, mashed, and baby food-ified.  This little thing has cut down cooking time by so much!  Cashew spreads have never been easier!

3) I got the opportunity to do a cooking demonstration as a part of the DC Farm-to-School Week!  Here I am at the Kickoff celebration, creating a beautiful geometric apple sculpture.  Unfortunately, people kept coming up and eating it, so there’s really only one shot of it:

Yes, that is me, wearing traditional French chef attire: a red cardigan, a blue button-down checkered shirt, and skinny jeans.

SB did me the great honor of asking me to do a cooking demonstration for a class of second graders at a certain Chinese immersion public school in DC.  Here are a few snapshots, courtesy of SB:

I think some of the children were scared of me…but the majority of them seemed to like me and the recipe, so I’ll count it as a success!  If you can’t surmise from the photos, we made vegan dumplings with tofu, carrot, green onion, garlic, fresh shiitakes, and some soy sauce.  Simple but delicious, especially if they are steam-fried!  The kids themselves did a really great job folding the dumplings, and some of them got pretty creative with it.

The recipe is included below.  Happy folding!

Ingredients:

2 tbsp canola oil, plus more for frying
1/2 block firm tofu, crumbled
2-3 garlic cloves, minced
1 1/2 inch piece of ginger, minced
3-4 shiitake mushrooms, diced
2-3 tbsp soy sauce (more to taste)
1-2 tbsp rice vinegar (more to taste)
1 medium-sized carrot, grated
1 stalk green onion, chopped
2-3 sprigs cilantro (more to taste)
2 tsp toasted sesame oil
wonton wrappers
water for sealing dumplings and steam-frying
Tools:
cutting board
sharp knife
wooden spoon
spoon to scoop
frying pan
Steps:
1. Heat canola oil on medium high.  Add garlic and sauté until golden and fragrant.
2. Add ginger and sauté until golden.
3. Add mushrooms and sauté until they release all their water.
4. Add soy sauce and rice vinegar and sauté for one minute.
5. Add tofu and sauté until it releases all its water.
6. Add carrots and sauté for one minute.
7. Turn off heat.
8. Add green onions and cilantro and stir.  Allow mixture to cool.
9. Using a small spoon, scoop a small amount of the filling into a wonton skin.
10. Moisten the edges of the wonton skin with water, then fold and seal dumpling.
11. Repeat until all skins are used.
12. Heat canola oil in a pan on medium heat.  Add dumplings and fry for one minute.
13. Add about a half cup of water and cover pan until dumplings are cooked.
14. Garnish with a sprig of cilantro.  Serve with soy sauce.
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~ by algernon on November 8, 2010.

One Response to “Farm-to-School Week, Cooking Demonstration, and a Simple Dumpling Recipe”

  1. Amazing, dear. It all looks so fabulous, as do you!

    Love love.
    Hera

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