Sundays Are For Food

I am not a big fan of Sundays. It's the day when I know that tomorrow, I'll be back to work, I'll have to go to bed early tonight, and I usually wake up late on Sunday morning as a result of Saturday night's late bedtime. Sundays seem to pass by so quickly this way, which makes sense, since it seems that I have less than 12 waking hours in one Sunday so often...

I woke up at 8:30 this morning and felt so uncharacteristically energized for a Sunday that I hopped out of bed, did my makeup and hopped back in to bed to have a FaceTime session with my friend G. Work just gave me an iPad for various classroom technology lessons. So far, it's been good for two things: FaceTime and Pinterest.

Oh Pinterest. Your endless walls of well-lit photos and how-to links. Admittedly, I've started going down the usual route of pinning cooking and baking photos to my boards, but have also taken towards the DIY crafts and-- bum bum bum-- wedding planning.

Nope. Not engaged. Not even close to it yet. But hey, it's going to happen someday. A girl can start planning ahead a little bit...

I love the metal work on this one. Designs like this are more or less more appealing to me than the stone itself! *cough cough*

Pinterest has also brought me back to eating-on-impetus. As I went about my morning, after cleaning the kitchen and taking stock of my refrigerator before the weekend grocery run, I remembered that I had a half dozen tomatoes in the vegetable drawer. Still good, but maybe I overshot on how many I would need last week. Recently I pinned a recipe for oven-dried tomatoes that looked pretty simple, if not a bit lengthy in bake time (5 hours!?). I decided to go for it and, boy, are they hard to save any for later. They're so good by themselves! Chewy and tangy-- I can't wait to throw this into my next pasta.

Not the most attractive photo I've taken, but oh are these good. Right now, they're soaking in olive oil with a few cloves of garlic.
- 5 Roma tomatoes (sliced 1/4" thick from top to bottom)
- Olive oil (enough to drizzle lightly over the slices and enough to cover them if saving for later)
- Kosher salt
- Thyme (optional)
- Garlic (optional, for soaking)
Bake at 225 degrees for 3-4 hours on a parchment lined baking sheet.

Today's lunch was a stellar sandwich that took it to the next level with some leftover pesto sauce that I mixed with mayonaise. Thanks to a fabulous little Cuisinart food processor, I can have pesto whenever I want! This was a sandwich worthy of a product info-mercial. Now, all I need is an actual toaster oven. For the last 8 months, I've been grilling bread on a baking sheet over a stove burner. I have to say, the process makes for pretty crispy bread with the right amount of give in the middle...

And pesto I shall have-- on EVERYTHING.
- Wheat bread
- Basil
- Sharp cheddar
- Tomato
- Oven roasted turkey
- Pesto mayonaise

Now that I've finished my sandwich, it's time to make a first attempt at homemade ice cream. Blackberry cheesecake ice cream. Oh kitchen gods, please let this work. I don't want to shell out for an actual ice cream churning machine. I've been scouring Goodwill almost twice a week for a second-hand machine-- once, a few months ago, there were three of them!-- but none lately. Darn! Should have picked one up when I had the chance.

Whether or not this works though, it's not even 4pm yet and I've already done so much today. And I'm in pretty good spirits about it, too. From here on out, I proclaim-- Sundays are for food.

Quick update...

Hey ya'll! Sorry I've been such a bum about updating. For now, just a quick post to show you guys what I ate tonight for dessert...

My parents grow dragonfruit in our backyard. Usually, it's pink on the outside and white on the inside, with black seeds very similar to sesame seeds. Yesterday my parents came to visit and brought a few dragonfruits, noting that this particular set of fruits came from our neighbor's plant. Much to my surprise and glee, our neighbors grow the variety with the dark pink flesh!

I know, this sounds soooo geeky. But look at how GORGEOUS this fruit is! It was super juicy and sweet. I sat and ate it on my bed with a spoon... is it bad that I didn't feel bad about being a little messy since the fruit was the same color as my sheets?

Man, I love summer. I hope everyone else is enjoying their summers as well!

Coming soon... breads!

Potstickers. With step-by-step photo instructions!

I will be the first to admit it: I am a horrific stress-eater, especially during finals week and especially when I'm not only stressed-out but tired as well. Now that the school year is over, I have time to breathe, cook, and feed myself right again after weeks of overindulging in comforting, yet hip-and-waist-bound meals. And phoooey, do I sure need some toning down! But believe you me, I hate running or doing anything that in general, causes me to sweat profusely. Luckily for me, DT bought me the Wii Fit Plus set as a "graduation" gift. Now, exercise is a lot less boring. I have to say-- Nintendo is doing their part in lowering youth obesity. Yaaay Nintendo. In any case, I hope you all have been eating well and keeping healthy. Hooray for summer! This looks to be a potentially productive time for my food blogging exploits. :-)


Most of what I make is based on whims stemming from cravings for foods I've recently tried for the first time or foods that I eat regularly and constantly crave. This long-overdue post is dedicated to my love of the potsticker. I just can't get enough of these!

Many Asian cultures have some variation of the potsticker or dumpling. I'm declining to state a particular culture for my recipe and am opting to just call it what it is-- a delicious side that can be found in almost every Asian culture and on just about every Asian-style menu in Southern California. Living in San Diego especially, there is a vast plethora of Asian restaurants, each offering a different form of goodies tucked in a wrapper. But in San Diego, there is only one king of the dumpling. Yes, my fellow San Diegans, I speak of The Dumpling Inn. The very thought of it is enough to make me start salivating. Alas, eating out as much as I tend to gets expensive. Now and then, we must make do with what we can get at the grocery store and put ourselves to work!


I got the idea to make dumplings one night when I had a terrible craving for a plate of sweet, juicy pan-fried dumplings in the middle of the week. Granted, I have only been to Dumpling Inn once ever, but the impression it has made is permanent. Nothing I have had post-Dumpling Inn even compares. Luckily for me, earlier that week, my friend MKS taught me how to fold potstickers, the way his mom taught him growing up. It proved to be much less difficult than I had expected and lo, after an hour's worth of catching up and occasional cursing over a broken dumpling skin, we had produced several trays of dumplings, ready to be cooked to our liking. Definitely a recipe that not only costs very little for ingredients, but yields a high volume of  product as well. More bang for your buck! If you study other similar recipes, you may notice that I have chosen to omit a few common ingredients, namely corn starch and water chestnuts. Quite frankly, I've never been a fan of water chestnuts and I've never really seen a use for corn starch. So what the heck, why not. They're my potstickers, I'll put what I want inside them! (You, my friends, are perfectly welcome to put whatever you want inside. Go crazy, get creative!)


After my first attempt at making potstickers (almost entirely) from scratch, I was pleased with the end result. They were juicy inside and a little crispy on the outside. It was also the first time I've ever dealt with cooking with shrimp (gasp!) so the experience was full of firsts. The method I describe below is simple yet still secure. Worst thing that can happen is that your potsticker tears open when you begin cooking it. The pleats I use, though not as nifty as many pleats in one direction, if done neatly, have a niceness all their own. If you want to be a real boss, try making your own wrappers from scratch. Personally, I'm a bad sport when it comes to making non-cookie doughs. Maybe someday! This particular dough recipe from Nyam's blog looks particularly promising. It's reassuring to know that I'm not the only one with a fear of dough...


Give this a try and make it a social activity! Gabbing and giggling over dumpling skins is half the fun!


Dumplings (or potstickers, gyoza, siu mai, wontons-- whatever you want to call them!)
1/2 lbs shrimp, shelled and deveined. (I used frozen, already deveined shrimp that I allowed to thaw and then chopped).
1/2 lbs well-chopped pork. (Not ground pork.)
2 c finely chopped Napa cabbage
2 green onions, finely chopped
1" ginger root, finely grated
1 t salt
1/2 t pepper
1 T oyster sauce
2 T soy sauce
1/2 t sugar
1 t sesame oil
1 package of frozen dumpling skins-- my instructions call for round ones.



1. Combine and mix your ingredients well. You should end up with something that looks like this. You can use a food processor to pulse your meats, if you have one. I'm a poor college student, so I just use my trust kitchen knife. Bwahahaha. Fear not the raw meats!

2. Once that's done, it's time to make the dumplings! Most store-bought wrappers are already pre-floured so flouring your hands isn't necessary. For my recipe, I chose to use round wrappers rather than square ones, for the nice half-moon shape you get at the end. Lay out one wrapper in your hand like so:

3. Next, spoon on a bit of your filling in the center of the wrapper. Using one or two fingers, gently spread a thin amount of water just on the edges of the wrapper. About the thickness of a fingertip should do.

4. Fold the wrapper in half over the filling, but pinch only the very top. This is very important if you're going for a nice pleated shape.

5. Now, pay attention! This gets a little tricky the first few times, but you'll get the hang of it as you keep going. With the pinched side still up, push in one of the sides so that it creates 2 new loose folds. Do not fold them down just yet!

6. Still with me? Good. Now, the 2 folds should be pointing to the side. For consistency's sake, I always do the right side first (you're seeing it as left, obviously). Pinch closed the fold pointing up towards you.

7. Ok! Now, with the fold pointing down, pleat it flat onto the top of the dumpling so that it creates two more folds. Check out the photo below, hopefully it helps...

8. After all that, you get something that looks like this. Repeat the above steps for the other side, making sure that the pleats all face up in the same direction. I know this would be much easier to explain with a video, but alas, my DSLR doesn't have video capabilities.

Don't worry if the first few look a little disastrous. It takes some practice. Once you get them all lined up and ready for cooking, they'll magically look a lot more professional  MKS cites this as "The Cheerleader Effect". I was puzzled at first when he said it but he explained, "Dumplings are like cheerleaders. One cheerleader by herself might be ugly, but when you put them all in one line, they look good."

Well said, M. Well said.

All right. Now that you have all of your potstickers made, it's time to cook them! 

1. In a large skillet, heat up about a tablespoon of vegetable oil on medium-high heat.


2. Lay the potstickers flat in the pan, pleated side up. You'll see that the pleats actually make it so that they sit nicely flat, ensuring a good, even amount of cooking. Cook for about 1-2 minutes and then add 1/4 cup of water. Allow to come to a boil and then cover. This will ensure that the meat is thoroughly cooked.


3. Allow another 1-2 minutes of cooking and then uncover to burn off the water, occassionally (and CAREFULLY!) lifting the dumplings so that they don't become flush with the pan. You'll just end up with exploded dumplings. No one wants that. 


4. Remove and drain on a paper towel. Serve immediately!

Time to Get Crackin'!

The new quarter has started-- after a realization last quarter that this will in fact, NOT be my last year of college, I am definitely resolving to make the most of my remaining time in San Diego. That is, I will go forth and eat as much good local food as I can between now and the next year.

This blog so far has been mostly recipes, but it is supposed to be a record of my adventures in San Diego, after all. This should absolutely include the food that I didn't make myself!

Last night, D and I went to Crab Hut, your typical Vietnamese-Cajun dive where crawfish and shrimp are served by the pound in plastic bags. I'm told it's rather reminiscent of LA's "Boiling Crab" or OC/LV's "Rockin' Crawfish". It may seem kitchy at first-- fake netting and fish all over the walls, and the servings can be hardly attractive in appearance, especially once you start cracking and peeling those little guys open with your hands. But the mess and the work is all worth it!

We started off with some oysters and garlic bread. Tuesdays are $1 oyster days, so come have your fill of creamy, succulent bivalves!

This is not Man vs. Food-- do NOT power-shoot your oysters!

D and I got one pound of crawfish and one pound of shrimp in medium-spiciness "Full House"-- which just means, a combination of all of their sauces. We were skeptical at first, when we saw the steaming hot bag with its murky-reddish contents full of claws and tiny legs, but Yelp recommendations have rarely steered us wrong. Once we dug in, it was all over! And literally... all over our hands. They give you a bib for a reason-- so make sure you use it!

We're so ready for this!

The sauce was mind-blowing-- such an amazing blend of flavors! The heat was surprisingly stronger than expected for a "medium" level dish. I really enjoyed the familiar Asian flavors and the way that the Cajun tones mixed in so well.

I think part of the enjoyment of this kind of place is a security in knowing that EVERYONE AROUND YOU is eating just as messily as you are. There are no plates-- there are just tables covered with butcher paper with a giant roll of paper towels. Definitely not a great place for a first date (unless you like that sort of thing, of course). Be prepared to feel somewhat savage, peeling and sucking on seafood shells, but it's all a part of the experience...

"Holy Crab!"

All in all, a great adventure was had and many napkins had to die at our service. Apparently you can ask for gloves to wear while you eat, but where's the fun in that? I hope we get a chance to go again soon-- I think I found a new food addiction!

Carrot Soup - Good and Good For You!

When I was a kid, one of my favorite TV shows was "The Magic School Bus". I remembe one episode where one character ate nothing but carrots for a week and so, his skin turned orange (a condition officially called "carotenemia"). In truth, this can actually happen (mostly in your palms), and it can take up to 30 days for your skin to return to a non-carrot color. (Fellow fans -- did anyone else feel bad that ALL of the bad stuff always happened to Arnold? Seriously. The kid was just the show's whipping boy.) But don't let this possibility deter you, folks. Carrots are so nutritious and naturally packed with so much flavor that cooking with them hardly requires anything fancy to make something delicious.

I've made a variation of this soup before, with potatoes and ground ginger. Personally, I'm not a big fan of potatoes, so I like this version best-- the carrot flavor is perfectly balanced with the creaminess of the soup, and it's only made better with crispy ginger on top. C.Ly, DT, and I feasted last night on this soup and it was supposed to just be the appetizer!

Thanks to my good friend Bill for the photo-- I didn't have my camera with me when I made the soup, but luckily he decided to try it and took a picture of this half-eaten bowl. Yoink! :]

Carrot Soup (serves 6)

2 lbs carrots, peeled and chopped

1 medium onion

4 c vegetable stock

1 c half and half

1/4 c butter

1 t ground cumin

1 tablespoon fresh ginger (optional, but so worth having!)

Salt and pepper to taste

1. Put the vegetable stock in a large pot and bring to a low boil. Drop in your carrot pieces and let that simmer for a while. The softer the better, so there's no such thing as "too much" for this recIpe.

2. Chop your onions and sauté in a bit of oil until they become slightly translucent. Add the cumin powder and some salt an pepper slightly before you take the onions off the heat.

3. Add the onions to the simmering carrots and broth. Simmer some more.

4. Heat up oil in your skillet again and drop in julienned ginger. Fry until golden brown and let that drain on a pape towel. Sprinkle a little salt on top for extra flavor.

5. Once your carrots are nice and soft, pour the broth and vegetables into a blender. Add in the half and half and purée the mixture until it's a smooth, gorgeous orange color.

6. Put the purée back into your pot and add the butter. Stir until melted and well-integrated into the soup. Heat to desirable temperature again (if necessary).

7. Serve with the fried ginger sprinkled on top.

Be careful-- this soup is so good, you just might turn orange from eating too much!

Pizza, Pizza, Pizza! My first food blog :D

Mamma mia!

Since Lent started last Tuesday, I decided to give up meat (except fish) again as moral support for my roommate, HK. I'm not actually Catholic, but it's just good to lower your intake of meat once in a while. Last year I did this and I was in the healthiest blood composition of my life. Anyway. I don't want to keep limiting myself to just pasta and tofu stir-fry for 40 days, so I've been more daring about what I make for dinner. My latest adventure was in homemade pizza, complete with dough made from scratch. Let me tell you something-- it's not that easy, but it's really easier than it sounds. But the end result was delicious. Tomatoes, basil, bell peppers, and mozzerella, with Black Forest turkey on one side for DT. He reaps the benefits of my kitchen whims so often...
 
Pizza dough, adapted from Peter Reinhart's Recipe. (Makes six 6-ounce pizza crusts.)
4 1/2 c all-purpose flour, chilled
1 3/4 teaspoons salt
1 t instant yeast
1/4 olive oil (optional)
1 3/4 c water, ice cold (40°F)
Semolina flour OR cornmeal for dusting

1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. (Here's my weekly workout. I've burned enough calories doing this to eat the whole pizza myself!) Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a teaspoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.

2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.

3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.Myself, I did the math and cut the recipe to make only one pizza.)

4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Before letting the dough rest at room temperature for 2 hours, dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Now let rest for 2 hours.

5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Heat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.

6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Dip your hands, including the backs of your hands and knuckles, in flour and lift 1 piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss as shown on page 208. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn't as effective as the toss method. (Don't worry-- I suck at this part. I just roll and flatten it out with my hands)

7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other top- pings, remembering that the best pizzas are topped with a less-is-more philosophy. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.

8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.

9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.