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There’s nothing as comforting in winter as a good soup, especially a hearty split pea soup. This one is fully vegetarian, with all the goodness of homemade vegetable stock. The original recipe called for a lot of fresh herbs, which I didn’t have because I ran out and there wasn’t time to go out and buy them. What I had instead were dried rosemary, thyme and bay leaves, and fresh mint leaves. The latter was a very nice addition to the soup and if I had to do it all over again, I’d make this soup with the same ingredients.

A few weeks ago, I asked for vegetarian cookbook recommendations on Twitter. One of the top two mentioned by my Twitter pals is Deborah Madison’s “Vegetarian Cooking for Everyone“. I didn’t realize it was like The Vegetarian Cooking Tome–the massive amount of recipes overwhelmed me the minute I held it. I haven’t delved that much into vegetarian cooking (there’s always a slight meat component in most of my vegetable dishes), so I didn’t know where to start. That week, we were having an incredibly cold and rainy week, as is typical for Vancouver winter. It was starting to get really old and the only thing that could really lighten the mood up was a good bowl of soup. When I looked through the cookbook, this one jumped at me. This would be the books “first test”.

Friends, do you do that, too, when you have a new cookbook? Do you test out a few recipes to see if the cookbook will be worth its place as a standby in the kitchen? For me, if one recipe succeeds, it stays near the kitchen and I continue to cook from it. If it fails, I’ll give it 2 more tries before I ditch it. What about you? How many recipes do you test before it gets a Yay or a Nay?

This recipe definitely earned a “Yay!” in my book.

I love when everything goes together and the whole experience of making a dish somehow connects you to the author, through the methods, the flavors, and the culmination in the forms of a really good meal and a silent Thank You to the mind that created something so wonderful. A regular dinner turned into something special. Yes, I romanticize about meals, and if this was a date, I’m picking the phone to ask for a second. ;-)

SPLIT PEA SOUP
Adapted from Deborah Madison’s the book, Vegetarian Cooking for Everyone

Ingredients

• 1 ½ cups slip green peas, sorted and rinsed
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 medium carrots, diced
• 2 large garlic cloves, chopped
• ¼ cup chopped parsley
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 2 bay leaves
• 4 sprigs of fresh mint
• 2 quarts vegetable stock or water**
• mushroom soy sauce (optional)
• Greek yogurt (optional)

Preparation

1. Soak peas in water and set aside.
2. Heat olive oil in a large pot over medium heat. Add onion and carrots and sauté for about 10 minutes. Add garlic, parsley, herbs, paprika, fresh ground black pepper and cook for another 3 minutes.
3. Drain split peas. Add peas, 1 ½ teaspoon salt and stock (or water). Stir to keep peas from sticking to the bottom of the pan. Wait for it to boil before lowering the heat to simmer for about an hour. Partially cover until peas have broken down. If soup becomes to thick, add water according to your preference. Remove bay and mint leaves.
4. Season with soy sauce or salt as desired.

Serve hot. Highly recommended topped with a dollop of Greek yogurt.

** You can also use chicken or beef stock, if you do not have preference for vegetarian.

This is the first pumpkin recipe I’ve ever made. Shocking for some of you, but growing up in the Philippines where pumpkins weren’t easily available, it’s not for me. I’ve never had the urge to buy them or even carve them, but I wanted to change that this year. I’ve inadvertently snubbed it in the the kitchen for far too long.

I picked some a common Asian ingredient combination: onions, tomatoes, celery, carrots and cilantro.

Sautéed them…

Then I threw in some ground chicken in there.

And all these lovely flavors when into these pre-baked ‘bowls’:

And voila, a very satisfying dinner:

I must admit that even though I didn’t grow up with this kind of dish, it did taste like comfort food. The chicken was a tasty complement to the natural flavors of the pumpkin. And the chicken ’stuffing’? Boy, that’s surely a winner. I’d make that and mix it with rice anytime!

STUFFED BABY PUMPKINS
Ingredients

• 3 baby pumpkins

• 2 medium (2 to 3 1⁄4” in diameter) yellow onions, chopped

• 1 celery, sliced perpendicular to the length thinly (2-3mm thick)

• 5 garlic cloves, chopped (about 5 teaspoons chopped)

• 1 ripe tomato, chopped

• 1 medium (7-8” long) carrot, peeled and chopped

• 1-1/4 pounds ground chicken

• 4 stalks of fresh marjoram, stems removed, leaves chopped

• 4 stalks of fresh cilantro, chopped; and extra for garnish

• 1 lime, sliced

• vegetable oil

• salt

• pepper

• cayenne pepper

Equipment

• Any size baking sheet

• Large pan

Preparation

1. Preheat the oven to 350°F with the rack in the upper middle part of the oven.

2. Wash pumpkins and place upright on a baking sheet. Bake for 15 minutes. Cool on  the counter for 10 minutes.

3. Increase the oven temperature to 400°F.

4. Slice the top portion of the pumpkin perpendicular to, and around, the stem using a serrated knife. Cut into the pumpkin to remove the stem. Take out the seeds and pulp with a spoon to clean out the insides of the pumpkins. Smooth the surface of the insides by leveling carefully with your paring knife.

5. Place pumpkins upright on the baking sheet and bake in the oven for 10 minutes. Set aside.

6. Heat a tablespoon of vegetable oil on a large pan over medium to high heat. Sauté yellow onions until they become translucent. Add and sauté the following ingredients, for 30 seconds each according, to this order: celery, garlic, tomato, 1/2 teaspoon kosher salt and 1/4 teaspoon ground pepper, carrots and chicken. Mix the chicken with the vegetables for 2 minutes and cover for 10 minutes. Stir in 1⁄4-teaspoon cayenne pepper and cover again for another 5 minutes. Taste and add salt, pepper, and cayenne pepper as needed. I tend to like it spicy.

7. Turn off the heat and sprinkle meat mixture with marjoram, cilantro and juice of one lime. Give it a good stir before placing into individual pumpkin bowls.

8. Lightly put and press down stuffing into the pumpkin bowls. Distribute the juice of half the lime among the 3 pumpkins.  Bake in the oven for 10 minutes. Cool on the counter for 5 minutes before serving. Garnish with a cut stem of fresh cilantro.

I was told a while ago: ‘Every dish tells a story.‘  At the same time, food is meant to be savored with every bite. Since leaving the FoodBuzz event last week, I have had more desire to achieve more than I had since starting this blog.  Joy’s been an incredible inspiration for my cooking and I hope that this is a trend that continues.

Upon my return to the office, there was a flier posted next to the time clock, “Holiday Potluck!’ So I figure, Cool! I’ll make something simple, easy, and enjoyable. My first thought was a simple garlic mashed potato dish. A few days after that posting, the HR manager asked me what I was making for the potluck because she knew about our little journal from previous discussions.

“I’m going to keep it simple, garlic mashed, I think.”

“What? Don’t be boring! I’ve seen the stuff you guys make! Give us something more gourmet!”

A challenge, huh? I was game. So a few more nights passed, then it hit me. Of all the things of a Thanksgiving meal, there is not much that is not considered ‘comfort food’. Then I started thinking about the various comfort foods of a meal that could not only serve 30 people, but have the flavor and memories that follow with each taste.

I would stick with the potato idea. I browsed various sites for perfect dishes but nothing was out of the ordinary.  Then it hit me. Crème fraîche Loaded Whipped Mashed Potatoes! Yeah, try saying that to your guests at your next dinner party when you make this dish.

So, I decided I would not have a toungue twister and simplify it to “Gourmet Loaded Potatoes“. It is a relatively simple dish, but its attention is needed. If you stick with it, you’ll have an incredibly tasty, rich, and flavorful new spin on the potato.

I took this challenge head-on and I am proud of the results. I got rave reviews at the pot luck and I look forward to serving this dish again soon.

-Daniel

Gourmet Loaded Potatoes

Ingredients [Serves about 30, as a side dish]

• 10 lbs of Russet potatoes, peeled and quartered
• 1/2 lb of thinly sliced pancetta
• 1 ½ cup of heavy cream, with extra just in case
• 1 7.5 oz package of crème fraîche
• 1 3-ounce package of cream cheese
• 6 tablespoons of butter (1 1/2 sticks)
• 1 cup shredded extra sharp cheddar cheese
• 1/4 cup diced fresh chives
• 1 tablespoon ground white pepper
• 1/2 tablespoon salt (seasoned salt preferred)

Equipment

• Large bowl or strainer for holding the cooked potatoes
• Electric mixer

Preparation

1. Prepare the potatoes by submerging them in cold water in a large pot on medium-high heat. Add salt to the water and bring the pot to a boil uncovered. When you get to a rolling boil, reduce heat to simmer and cook for 10 minutes, covered. At the end of the 10 minutes, try piercing a potato with a fork. If it goes straight through, it’s done. If not, cook another 4-5 minutes and check again.

2. While the potatoes are cooking, heat oil in a pan in medium heat and cook the pancetta. You’re looking for a total crisp, nothing undercooked or limp. This cooking time will change depending on your pan, heat, and if you used any oil to help cook. Remove from the heat and pat dry any excess oil or grease with a paper towel.

3. Drain the potatoes from the pot completely and set them aside. Put the pot back onto the stove.

4. Add ingredients into the pot in this order: butter, crème fraîche, cream cheese, heavy cream. Grab the cooked pancetta and crumble it as much as possible. Then add the potatoes back into the pot. By the time the potatoes get into the pot, the butter should be completely melted and the cream cheese should as well.

5. Add the pepper, chives, cheddar, and the remaining salt.

6. Blend all ingredients together with a hand mixer starting with the lowest speed and progressively working to medium, about 5 minutes. When everything is well mixed, check the consistency. If it’s not whipped and/or enough, add 1/3 cup of heavy cream and continue mixing for another minute. Serve warm and enjoy!

This is my ode to the beet. I love it. It is good steamed/boiled, but why stop there? Surely the humble, yet provocatively deep red-colored, beet has more to offer beyond the boundaries of salads, or worse, as a natural red food color. The result of an evening of inspiration and creativity was this Creamy Sweet Beet Pie with Hazelnut Crust. The yogurt syrup makes it even better. Oh my! Even the beet skeptic might be swayed to the beat of the beet!

•  •  •  •  •  •  •  •  •

Like a northern snowbird, I headed south last week. To get used to the time, I had this not-so-great idea to tough it out on my first night: stay up, finish writing this, get some work done, and be early to bed the next evening to ‘reset’ my circardian rhythm. My thirty-something body, on the other hand, had other plans–like succumbing to exhaustion before midnight, not feeling my laptop slip from the bed and not hearing the heartbreaking sound of the machine hitting the hardwood floor. Nope. I had woken up in a daze at 3am, local time, and slowly realized that ACK! MY LAPTOP!!! Blood drained from my face when I saw it closed, but monitor at the bottom. #$&(*&%! I leaped from the bed to assess the damage, praying that the screen didn’t $hatter into piece$.  Thankfully, everything was still intact except for the corner dent, and most importantly: it still worked! Whew. After that, I couldn’t bring myself to push my luck in the staying-up-too-late-to-post department for the rest of the week.

•  •  •  •  •  •  •  •  •

Beets, we meet again. You and your unpretentious exterior.

Your unassuming presence change once peeled and cut, and you resemble rubies or garnets.

Just looking at you make me smile. Jewels, you are.

Oh, god, I talk to vegetables. Secret’s out!

Well, if you’ll excuse me, I’ll go back to being sane.

Enamored is an understatement as to how I feel about beets. I wanted to do something more than roasting and boiling them for salads. When I got more beets, I had PIE in my mind, thanks to the  apple pie and pumpkin pie I had in rotation in the kitchen, so pie it is.

For the crust, I wasn’t feeling the flaky dough crust, so I decided on a graham cracker crust. Well, well, guess who ran out of graham crackers (or crumbs)? Haha. I still had whole hazelnuts, so I ground them into powder consistency and added wheat germ and butter.

The ground-nut crust was borne out of last month’s almond-grinding for the macarons. Since then, I’ve ground more almonds and hazelnuts for crusts that have earned raves among family members.

The hazelnut and wheat germ crust went perfectly well with the beets.

It could have been a planet’s unattractive red surface at first glance, and I wasn’t quite confident of the outcome that I was ready to toss it if it didn’t turn out good. However, my doubts melted after I took my first bite. I was in awe of how good everything melded together. It’s an odd marriage of ingredients, spices and textures, for sure, which really made for an interesting dessert.

I wasn’t the only one taken by it, judging by how fast it disappeared from the pie plate, down to the very last crumb. And I mean…the very last.

If you haven’t had beets as a dessert, then here’s your chance! Yummy, yummy, yummy. Dare I say it’s even healthy?! I think so. :-)

Creamy Sweet Beet Pie with Hazelnut Crust and Yogurt Syrup

Ingredients:

Filling

• 500 grams fresh whole beets (approx 3-4″-diameter beets), peeled and cut into ½” cubes
• 1/2 tablespoon lemon juice
• 3 tablespoons whole wheat flour
• 7 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 large egg
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract

Crust

• 3.5 oz shelled hazelnuts, ground to powder consistency in a food processor
• 2 oz wheat germ
• 4 tablespoons salted butter, melted
• 2 tablespoons brown sugar

Syrup

• 1/2 cup greek yogurt
• 1/2 cup icing sugar

Equipment

• food processor (for grinding hazelnuts)
• 2 small mixing bowls
• 9″ glass pie plate
• 1 baking sheet
• parchment paper
• 1 medium mixing bowl
• 1 large mixing bowl
• aluminum foil

Preparation

For the Crust:

1. Preheat oven to 350°F with the rack in the lower middle position.
2. Mix ground hazelnuts, wheat germ, brown sugar and melted butter in a small bowl to create a gritty paste.
3. Transfer onto the pie plate. Press and level against the bottom and sides of the plate with a spatula. Bake in the preheated oven for 10 minutes. Set aside to cool on a trivet.
   Keep the oven on.

   For the Filling:

4. Line baking sheet with parchment paper. Pour and spread cubed beets on the parchment paper. Bake for 10 minutes. After removing, place the oven rack in the upper middle position.
5. Put baked beets in a medium bowl and toss with lemon juice.
6. Mix flour, brown sugar, ground cinnamon, and ground nutmeg using a spatula in a large bowl. Pour beets into the mixture and toss to coat.
7. Beat eggs with heavy cream in the medium bowl from #5 with a fork. Pour over the beet and flour mixture, and stir together with a spatula until there are no dry spots left. Assembling the Pie:
   
8. Transfer the beet mixture into the pie plate with crust. Level with a spatula. Bake in the oven for 30 minutes.
9. Remove pie from the oven. Increase the temperature to 400°F and place the rack in the lower middle portion of the oven. Cover the pie plate with foil and return to the oven. Bake for another 10 minutes.
10. Cool the pie (still covered with foil) on the trivet for 30 minutes, then uncover and cool for 30 minutes more.

    Making the Syrup:

11. Beat the icing sugar and yogurt together until smooth.
12. Slice beet pie and serve with yogurt syrup. Instead of the yogurt syrup, you can also top with vanilla ice cream or crème fraiche.

Notes

Beet preparation: The original recipe calls for cubed fresh beets that are pre-baked to cook and dry a little to make them chewy. You can also  shave or grate the beets if you have trouble chewing or if you don’t like them chewy; and you may then skip Step #4.

Serving suggestions: You can top the pie with vanilla ice cream or crème fraiche, instead of yogurt syrup. Best served warm. Re-heat in microwave for 10 seconds before serving.

Hazelnut Crust: Very versatile and I urge you to use it with other fruits (or veggies!).

In the course of my adventurous summer with food, when I tried ingredients I’ve never eaten or cooked before, I picked up a rutabaga. Also called swede, yellow turnip, or wax turnip, it is part smooth, part rough/hairy/bumpy, hard and so foreign to me. I laughed when I got home because I absolutely had no idea what it tasted like. I just assumed it can be boiled. Peeling it revealed what looks like a raw sweet yellow potato flesh. Trying to cut into it tested my patience. Be very careful when slicing it raw. Save your hands and fingers. They are tough little buggers that could roll off your cutting board and kitchen counter if you don’t hang on to them.

Ever since I got it, I can only think of cooking it with coconut milk.  No idea why, it just sounded delicious at the time. Then someone from Twitter asked me if I use turmeric in my cooking, and I replied ‘No’, so the next day I decided to remedy that and added the ginger-family spice. It made the rutabaga in this recipe even yellower. In Medieval Europe, turmeric was known as “Indian Saffron” due to its wide use as an alternative to the pricier saffron, and it is a significant ingredient in commercial curry powders, thus the resulting taste and color of a curry dish:

It was just the right blend of subtle flavors, without overpowering the rutabagas. Biting into each chunk of rutabaga feels like biting into a vegetable that is a cross between a turnip and squash, without the latter’s mushiness but a hint of its taste. I love that it holds its shape without easily disintegrating when cooked. The peppers were a nice complement to the rutabaga and coconut milk, and the turmeric added just enough character to the taste of the dish. Having this for dinner one quiet, dreary evening brought a smile to my face. I just love it when my food experimentation works out. Mmmmm….

Pork Cutlets with Rutabagas & Green Peppers in Coconut Milk

Ingredients (serves two)

• 1/2 lb tenderized pork loin cutlets
• 1 rutabaga, peeled and cut into 1- to 1.5-inch chunks
• 1/2 small yellow onion, sliced
• 1 clove garlic, peeled and chopped
• 1/2 cup coconut milk
• 1/2 green bell pepper, sliced
• 1/8 tsp ground turmeric
• sea salt
• fresh ground pepper
• canola oil
• coconut oil

Preparation

1.    In boiling water with a pinch of salt, cook the chunks of rutabaga until tender; about 25 to 30 minutes in medium heat. Strain and set aside.

2.    Heat a large frying pan, with about 1/2-tablespoon canola oil, in medium-to-high heat. Once the oil is hot, cook each side of the pork cutlet till golden brown (not burnt), about 3 to 4 minutes each side.

3.    Lower the heat to medium and add 1/2-teaspoon coconut oil. Saute the onion slices for a few minutes until they become transparent, and then add the chopped garlic and bell pepper slices. Cook for a couple more minutes before adding the rutabaga chunks. Fry until the edges of the rutabaga begin to brown.

4.    Pour coconut milk, turmeric, and a pinch of salt. Stir and wait for it to boil before adding more salt and fresh ground pepper to taste.

Serve over the pork cutlets and enjoy with steamed rice.

Sorry about that long title, but serves its purpose of telling you exactly what you get. :-)

As I said earlier, I am participating in this summer week’s “Eating Down the Fridge” over at Kim O’Donnel’s A Mighty Appetite. I have to admit that this is indeed a “challenge” for me. When I am cooking for one or two, it’s very easy to slide into that It’s-Easier-To-Eat-Out Zone, especially when the weather is just plain seductive and it feels criminal to stay home.

If you only have a few weeks of semi-uninterrupted sunshine (as I type this, it is raining…welcome to our world), you enjoy every bit of it.

See what I mean?

We do our best to appreciate the glorious summer days of Vancouver. :-)

And then I find myself with a well-stocked fridge and pantry at the end of the week, except that 50% of the fresh food will probably go bad soon. Does that sound familiar?

I go back and forth this same old story. I’ve already confided on this blog that I still have this Waste-Not attitude with food because of the way I was raised. It’s really just common sense and practicality: simply eat what you buy.

I’m already seeing the benefits of Eating Down the Fridge:

1. I make an effort to eat breakfast these days. Usually, I’ll just skip it, which I know is bad, but I couldn’t help it. Now, I try harder. I want to finish the loaf of whole wheat bread instead of offering it up to the mold gods. And I pay more attention to the gala apples I bought that I meant to eat for breakfast or as snacks.

2. I am starting to remember stuff I froze that I still need to use. For example, the fresh-now-frozen thyme that went into this simple salad. I still have frozen peeled bananas that could easily go into banana bread or muffins.

3. The ‘limit’ of not going out to shop for more food, is stirring up my creative juices. What can I do with what I have? I still have a box of strawberries, a lonely floppy stalk of rhubarb and lots of gala apples. I can smell something in the oven already. :-) Have I told you I haven’t made any dessert out of rhubarb?! Never. So here’s my chance to prove to Amy that I am from this planet (she jokingly asked from which planet I was when she learned of this…haha), just that I’m discovering food that are common to most of you, but so new to me!

4. I resist the compulsion to buy more and more food. It’s like with clothes, you keep buying them because one day you think you have nothing to wear. You just have to look into your closet (in our case, pantry/fridge) to see that you have a lot!

5. I am more thoughtful of food. Sometimes life gets really too busy that the kitchen is acts like a pit stop where you grab something you can instantly eat and leave empty-handed and go to the store if there’s none. I think about food, what to prepare so I wouldn’t go hungry in the middle of the day (I work from home) and commune with food. Food is something to enjoy sitting down on the table, with friends and family.

6. That said, I feel like a child finding ingredients in the kitchen that I didn’t know I had. Two jars of baking powder anyone? I see things in doubles and not because of my eyesight. Time to do some inventory around here.

7. At the end of the week, I will have an almost-empty fridge that’s much easier to clean. A clean fridge to work with! I love it already.

During the day, I eat toasted bread with sunflower butter or butter. The other night I just cooked the flank steak with salt and pepper and a wine-soy gravy (still debating if I should post the bad photos…haha). I also had plain red-leaf lettuce salad with garlic dressing (that my brother calls my “Shawarma sauce” when he tasted it during our family dinner a few weekends ago). I’m proud to announce that I also saved that tub of organic vanilla yogurt before it expires in a week, and started eating it. I always get hungry and I didn’t realize I had all this food enough to satiate my every-3-hours hunger.

Last night, I made this simple salad of roasted Yukon Gold potatoes, boiled beets and a homemade garlic-lemon-thyme dressing made with those ingredients glended with olive and coconut oil and just salt and pepper. I love food that is easy to prepare and yet captivates you with comforting flavors and textures — homey, not complex.

A  little something about Yukon Gold Potatoes:

These are yellow-fleshed potatoes, compared to the whitish ones. Yukon Gold is a crossbreed between the North American white potato and a wild South American yellow-fleshed variety and was registered in Canada in 1980. They are good for boiling, baking, french-frying, but unsuitable for chipping. It has medium starch content and disintegrates when overcooked. Excellent for storage and holds well for long without sprouting (bonus for me).

I love their thin, smooth skin and buttery flavor. I overcooked some of the smaller pieces and the flesh separated from the prime real estate of a skin (read: roasted Yukon Gold potato skin is like flavor bling to my taste buds), into a soft, pillow-y mulch. It didn’t bother me at all because it was a nice kind of mush, and you’ll forget about it once you taste it. I should remember to buy more of these, seeing that it stores well and my sprouting russet family in a bag is testament to why I shouldn’t rely on them all the time.

Once I baked it, I tossed the thyme sprigs and the dressing while they were hot. Mmm. Once it cooled, I put some in a bowl with beet chunks and some greens and enjoyed it with a glass of chardonnay. What a great way to spend the rainy evening.

Oven-Roasted Yukon Gold Potatoes and Beets with Garlic-Lemon-Thyme Dressing

Ingredients (serves 2 to 3)

•    8 Yukon Gold potatoes, cut in quarters (or more if they are big). Try to cut them about the same size.
•    2 whole medium beets, boiled and cut into chunks the same size as the potatoes (you can boil it at the same time you are oven-roasting the potatoes)
•    1 1/2 tbsp coconut oil
•    1 tbsp extra virgin olive oil
•    1 tbsp olive oil
•    3/4 tsp sea salt, divided
•    1/4 tsp fresh ground pepper, divided
•    1 1/2 tsp fresh lemon juice
•    4 large cloves (or 6 medium) of garlic
•    8-10 sprigs of thyme
•    Optional: fresh greens

Preparation

1.    Pre-heat the oven to 400°F. In an oven safe glass baking dish, mix together potatoes, olive oil, 1/4 tsp ground pepper and 1/4 tsp sea salt making sure all the surfaces of the potatoes are coated with oil. Add more oil if needed. Carefully position potatoes with the flesh down, not the skin. The skin is too precious to have to stick to the pan.

2.    Place in the oven for 15 minutes then turn the potatoes and bake for another 10-15 minutes until the corners and skin of the potatoes. Total baking time depends on the sizes of your cut potatoes.

3.    In your small food processor (or magic bullet), blend together extra virgin olive oil, coconut oil, 1/4 tsp salt, 1/8 tsp ground pepper, garlic cloves, and 1 1/2 tsp lemon juice. Add more salt and pepper to suit your taste I personally just add more pepper, because I like the flavor of the garlic and lemon to take center stage). Pulse until the dressing is smooth and uniform. Set aside.

4.    As soon as you take the dish out of the oven, toss in the thyme sprigs and dressing with the potatoes in the dish. Let it cool down before serving with the beets and greens.

Could it be that my brain is now part-rhubarb? I wouldn’t doubt it really. I have to admit that although I’ve made many dishes with rhubarb by now, they are all savory. I can’t help it if that sour stalk is so good.

Had I been more prepared, I really would have loved to make the filling with pork and shrimp, but I wasn’t. In fact, I was late for the Daring Cooks’ Challenge deadline last Sunday. After all the talk about it online, I built up a gargantuan craving for it, hence, this:

I’ve made potstickers before but failed miserably with the pleating. Now…thanks to Jen’s recipe with detailed photos, they now closely resemble the real thing! I love it! I couldn’t help but admire my handiwork. Haha.

I did follow our challenge’s dough recipe proportions and the rest are all mine. It was very, very good. If you don’t have rhubarb, just add a little more meat and 1 tbsp lemon juice.

I’ll post a more organized recipe tomorrow, including the PDF download. I just wanted to share this quickly for those of you who have been waiting for it since I posted a mobile photo. :-)

Potsticker Wrappers

Ingredients:

• 250 g all purpose flour (I used unbleached)
• 113 g warm water

Preparation (How I made it)

1. In a medium bowl, place the flour and add half of the water. Stir with a spoon. Continue to add the remaining water little by little, probably by teaspoons.
2. Continue to mix into a cohesive ball by hand. Place on your clean counter that’s been sprinkled with flour to prevent sticking, and knead for 10 minutes.
3. Place back inside the bowl and cover with a damp cloth for 15 minutes.
4. After 15 minutes, shape dough into a shallow dome and cut into 1 1/2-inch thick slices. Leave one slice on the counter and place the others back into the bowl and cover with the damp towel. Slice the strip into 3/4 inch pieces and shape and flatten down with your palm into small discs. Place each disk on the counter and flatten further with your rolling pin. Continue with the rest of the dough. Be careful about putting the dough on top of each other. I made the time-consuming mistake of not putting enough flour between wrappers and my hard work went back to square one of being one big dough.

Filling the wrappers

1. Put a wrapper on the palm of your hand and drop a tablespoon of filling at the center. Fold the wrapper in half and press firmly to attach the top-center portion.
2. From the center, start pleating the single side of the wrapper (not both) but scrunching farther side on top of the previous pleat. Continue until you almost reach the end and you get a small teardrop-shaped hole. Simply tuck in the bottom of the ‘teardrop’ into the pointed top end of the teardrop. Each dumpling will look like the semi-circular women’s purses.

Beef Rhubarb Filling

• 200 g ground beef (or other meat/s of your choice)
• 1/3 cup yellow onion, chopped
• 1/3 cup rhubarb, chopped
• 1/3 cup button mushrooms, chopped (sauted in med heat for 2 mins to let the juices out
• 1/3 cup celery, chopped
• 1/3 cup carrot, chopped
• 1 tbsp soy sauce
• 1/4 tsp fresh ground pepper
• 4 stalks of green onion, chopped

Preparation

In a small saucepan, saute onion, rhubarb and celery for 3 minutes in medium-high heat. Set aside and let it cool before mixing with all the other ingredients.

Pan-Frying

On a frying pan with vegetable oil in high heat, cook the dumplings until the bottoms are golden brown in color. Add 1/2 cup water and cover. Let it cook until the water is almost gone. Remove the lid and let it cook for another 2 minutes.

Optional Dip: You can mix soy sauce, white vinegar with a smashed garlic. Very simple.