A most delicious project: steamed bao stuffed with Thai sweet pork (muu waan).
It’s not often you can credit a success in the kitchen to an Olympic figure skater, but I most definitely owe Brian Boitano a huge thank you for these delightfully decadent pork buns.
The last time I made steamed buns, the filling was fantastic but the buns lacked the fluffy tenderness of the bao from my favorite Chinese restaurant. So I turned to the internet in search of a fairly uncomplicated yeasted steamed bun recipe and somehow landed on one attributed to Mr. Boitano, who apparently has his own cooking show.
While I nearly passed the recipe by for something, well, more authentic, its stellar reviews caught my eye. People seemed to love the recipe, praising the buns for their puffy, fluffy texture. In fact, while reading the comments in other bun recipes that I came across, I saw references to Boitano’s tasty buns (ha!) and was finally convinced to try them out.
Well, Boitano certainly deserves a gold medal for that recipe because it’s pretty awesome. The dough was a dream to work with, very pliable, and the texture was spot-on, light and fluffy even though my pleating was far from delicate. While I think the dough could have used a dash of salt, that’s the only criticism I have. Continue reading →
Party snacks by candlelight – is there anything better?
There’s a song my husband plays sometimes that echos the refrain “There will be snacks.” Sometimes we sing it to each other even when the music isn’t playing.
And while the song seems to be about the end of days, mentioning survival kits and crumbled financial institutions, it still seems to imply that even the apocalypse can be made better by snacks.
Which is an idea I can totally get behind.
There’s just something about snacks that make me happy. Perhaps because making them (and eating them) suggests that friends, laughter, a nice glass of wine and plenty of fun are in my near future. Or maybe it reminds me of sitting exhausted on my couch, after the last guest has gone home, and being left alone to finish off the last odds and ends from the plates.
Whatever the reason, out of all the meals or menus I plan or partake in, it’s always the snacks that I love the most.
I ate Chinese steamed buns on New Years Day quite unexpectedly.
My husband and I had a lazy morning before finally deciding we were hungry enough to leave the house in search of food. To be on the safe side, we called our favorite neighborhood joint to check on the wait for brunch. Forty five minutes, they told us on the phone.
Given that their bloody marys and biscuits are good enough to make nearly any wait worth it, we scrambled to get dressed and drove with haste up the street. Moments later, we found a parking spot right in front of the restaurant. Pleased as punch, we walked through the door…and that’s when things went awry.
My kitchen has been feeling neglected lately. With all the craziness of the holidays, it’s been weeks since I’ve had the time or energy to contemplate a cooking project, let alone actually accomplish one. This is probably why my list of resolutions is basically a list of foods to make!
To get back into the groove, I decided to start the new year with a two-part project: making Chinese BBQ pork and then using it as a stuffing in Chinese steamed buns (Char Siu Bao). Steamed buns are one of my favorite dim sum treats and since I hadn’t ever made them before, I thought it was about time to check them off my list of missions to accomplish.
For the steamed buns, I used a Fine Cooking recipe that I found online more than a year ago. The link can be found here. In that recipe there is a sub recipe for the BBQ pork so I started there. While I could have purchased the prepared meat from a Chinese grocer, I think there’s something infinitely more fun about a project if it’s all made from scratch.
It’s been cold and dreary in Portland this week and with every increasingly strong gust of wind, it’s becoming very clear that winter is approaching. A few weekends ago, the wind was so relentless that it took down trees all over town. We were lucky to only lose a 14-foot branch from the fir tree in our backyard. After talking to some of my co-workers, it sounds like we fared pretty well.
Since then, the wind has died down but the rain has not. Being a daily bike commuter means I come home every evening drenched, peeling off my soaked rain jacket, rain pants and booties.
It’s days like these that call for soup — something both warming in temperature and in spiciness.
Being able to make a kick ass Jello shot seems a little…immature, perhaps, and yet I cannot (and will not!) stop finding boozy gelatin fun.
The last time I experimented with it was when I made these boozy watermelon shots for a few of my co-workers back in July. So it seemed fitting that for our staff Halloween party I make something more seasonally appropriate — and what’s more autumn than apples? (If you read this blog, you know the answer is nothing. Absolutely nothing.)
These little jelly jigglers were even more popular than the apple cider cream pie that I baked for the party — and they were ten times easier to make (hooray!). No burnt pie crusts or temperamental pie pans to deal with.
I started with some good old fashioned fresh-pressed apple cider (non-alcoholic stuff though hard cider might work fine too). I used some mulling spices to amp up the fall flavor and then added a whole bunch of booze.