My enthusiasm for stuffing wonton wrappers has taken me from cheese and pumpkin ravioli to Chinese style fried wontons. What I’ve learned thus far is that deep frying stuffed store-bought wonton skins yields far better results that boiling them. Because they are so thin, they expand and cannot keep their shape in the process of boiling. Deep frying, meanwhile, turns them into crispy, golden pillows of delight. I have yet to use the simmer-then-pan-fry technique though, which may be the best of both worlds. If you have any expertise in this area, please share! This . . .
Hey there, I wanted to fill you in on some of the stuff that's been going on with me lately. And I know, you're just dying to find out, and now the wait is over! Classes ended about a month ago but I am not exactly in summer mode - I am splitting my time between my super exciting job as an administrative assistant and an editorial internship at an NYC-focused news blog called Gothamist. Gothamist is the most popular source of news for young New Yorkers and it is the namesake site on the 11-site ist network, including LAist, Bostonist, Torontoist and even . . .
If asked what I'd like to have for my last supper, I'd say fried chicken, mac & cheese, gravy and biscuits with no hesitation. This is the second biscuit recipe I've attempted and even though it's awesome for consisting of only four ingredients, I'd be lying if I said I was entirely satisfied with the results. Anyone care to share their favorite recipe? (Yield: 8) Ingredients: 2 c self-rising flour (plus extra for dusting) 1/4 tsp baking soda 2 oz cold butter, cubed 1 c cold buttermilk Procedure: Preheat oven to 400F. Place flour and soda into a food . . .
Yeah, there's no point to this post other than me showing off the goods. Remember this post? Well, Fred has about tripled in size. He's no longer the tiny, scared munchkin he was when I first got him. He's actually quite the hooligan now, persistently knocking over his water bowl and the like, which I'm not too happy about. But, the good thing is that according to my calculations, he's well on his way to becoming the fat, lazy kitteh that I so desperately need in my life. P.S: Dara, I know you hate bloggers' senseless updates on their pets, so I hope you aren’t too . . .
Well, it's been a swell year of my gastronomic journey. Progress has been made! I finally acquired my first muffin tin and Dutch oven; I made my first curry, my first batch of red velvet cupcakes and brined the Thanksgiving bird for the first time; And, I bought my first little box of saffron, "the most expensive spice in the world." I also perfected some things I've been working on for a while, like making bechamel sauce and risotto. I also had my first experience as an intern and even had my first paying job as a food writer, which sadly came to an end sooner than . . .
As some of you may know, earlier this year, I lost a very special friend. Although no cat will ever truly replace Dasha, I finally feel that I am ready to give another kitty a loving home. And so, I present to you seven-week-old Fred... I wanted to name him Don Draper, of course, but the woman who rescued him already named him and it would seem wrong to change it now. He's still in his awkward, afraid-of-every-little-thing phase, so he's a little shy. But isn't he adorable?! . . .
I have tried my hand at making gnocchi before but this time was the first successful attempt. They turned out melt-in-your-mouth soft. Even though I used the same measurements of everything else, I ended up needing less flour, which resulted in a softer, fluffier dough. And, someone had advised me to let the dough rest for 30 minutes before forming and I think this helped too. Most doughs turn out better if you let them rest. As for the vodka sauce…enough said ; ) (Yield: 3-4 servings) Gnocchi: 1 large/2 small russet potatoes 1 egg ¾ tsp salt ½-3/4 c flour Vodka . . .