Steamed Tripe (Dim Sum)

If you ask me which is my favorite dim sum dish, I will give you different answer each time. One day it will be Ha Gaau, another Shumai, then maybe Ribs with Dow See but more often it will have to be Steamed Tripe or Phoenix Feet (chicken feet). Steamed Tripe is a dish that is cooked 3 times: boiled, dried and stir fried and then finally steamed. This is one reason that almost no Chinese ever cooks it at home. For me, however, I have no choice: there is no decent Dim Sum joint for about 100Km. Fortunately, I can get a good book tripe just about 40 minutes away. I can get honeycomb tripe in local supermarkets but this is not a tripe to use for this dish.
This is not complicated meal with lots of ingredients but it is time consuming, schedule 2 days if you want to make it.
First, cleaned book tripe is boiled in salted water with ginger and garlic for about 20 minutes, drained and then dried over night in a fridge.
Next day, cut the tripe into small serving pieces and stir fry with chillies and chopped ginger and garlic. Then you place tripe, chillies, ginger and garlic in small serving dishes and stem for about 20 minutes. Three minutes before serving sprinkle with green onions cut diagonally into 1 inch pieces.
Here is very detailed recipe.

Tomato and Green Bean Soup

With Parmigiano Regiano.

I have big load of tomatoes and beans, chicken stock in my pantry and few pounds of real Parmesan cheese. When the hunger pang struck I knew what will chase them away! With chicken stock ready this soup takes just minutes to prepare but I wanted to dress it up a bit, so, out comes my cheese grater. It smelled and looked so great and kind of Summery. When the bowl was almost empty I noticed that now melted Parmesan was not only stuck to my spoon but on the bottom of the bowl as well and it was quite a job to clean the spoon (I use ceramic Chinese spoon only) and the bowl. I do love the taste of hot tomatoes, beans and Parmigiano but next time I will grate it on a baguette toast instead. This way no cheese will end up in the sink.

There isn’t much of a recipe, really: Put stock, chopped beans and tomatoes in sauce pan and boil till beans are soft to your liking and serve J.

Where is the Food?

I have just realized that I didn’t publish any food posts for 3 weeks now! Last post was on July 24^th, that’s the longest since I have started blogging. Not that I haven’t cooked anything interesting, I did, but the time is surely at short supply this time of the year.

Anybody who cooks for 2 people knows how hard it is to prepare just enough so that in one week you don’t end up with fridge full of leftovers. Not that there is anything wrong with leftovers, mind you, some leftovers when re-done with other fresh ingredients can be better than the original meal. Take spit roasted whole chicken on BBQ, for example. I grilled one last week, together with grilled carrots, potatoes, onions and long beans. The onions were stuffed in the chicken and whole bird was seasoned inside and out with sea salt, freshly ground black pepper and Herbes de Provence and rubbed with olive oil. In 2-1/2 hours of roasting on a rotisserie spit at 350°F the chicken was nice and moist and skin was golden and crisp.

Meal #1:

Roasted chicken leg and wing, potatoes, onions, carrots and beans.
That left rest of the chicken, 1 roasted potato, about ¾ cup of beans and 1 cooked onion.

Meal #2:

Next day all the leftover vegetables and one chicken breast were chopped and mixed with chopped, seeded and drained tomatoes, 2 hard-boiled eggs, chopped pickle (gherkin), pepper and mayo and Dijon to bind it all together. This Chicken Salad  was served with toasted baguette slices and fresh tomatoes. There was enough salad left for a nice light lunch.

Meal #3:

I had 1 chicken breast and meat from around cage left. This went into a pasta bake. I cooked about a cup of pasta shapes (sea shells, again), sautéed 1/2 onion, 2 small eggplants, 6 cherry tomatoes (seeded and squeezed dry) and 2 cloves garlic.

Time to assemble. Coarsely chop the meat and mix it with pasta, onion, eggplant, garlic and tomatoes. Mix in 3 beaten eggs, 1 cup of grated cheese (I used 1/2 cup Provolone and 1/2 cup Parmigiano). Mix till well combined and pour into buttered baking dish. Bake uncovered in 425°F oven till top is crisp and golden brown, about 40 minutes.
This will make supper for 2 plus another 4 meals served at room temperature together with salad and pickles. Of course, it has to be stored in the fridge.

One chicken, 4 days and 7 meals. Not bad J!

Flower Garden Update, August 12, 2011

The weather wasn’t very kind to our flower garden but thanks to automatic low pressure irrigation all plants are doing well with few exceptions. I forgot to feed Lobelia and it does show, big time! I just hope that with some TLC and good fertilizer they will be full of gorgeous bright blue flowers.

Dahlias started to bloom in middle of July and now they are all in bloom. We bought the tubers last fall and all 5 were described as Diner Plate Dahlias. Well, three of them are more like little girl’s teacup saucer size and one of these small flower Dahlias is about 6 feet tall! Still, they are quite showy and will last till first frost. At least they did last year.

Hemerocalis were a bit of a surprise as to how slow they were to bloom and how fast they faded. Right now there are not that many flowers. Marjo fertilized them so here is hoping that they will bloom again.

Zinnias that I have started from seed last February are just spectacular! So many flowers and so tall, they are taking over our deck stairs and had to be tied because they were spreading so much.

We leave the spent and dried flower heads on because American Goldfinches just love the seeds. They are quite acrobats, hanging upside down from those small flower heads. In addition to Zinnias seeds I give them sunflower heads from our branching sunflower. When the head turns brown I cut it and stick it into flower box on our deck railing. Interesting thing is that only females and immature males will feed oh sunflower and only mature males feed on Zinnias, for whatever reason. I just can’t figure out why.

Also, couple hummingbirds are visiting few times a day and each has its own resting spot: one is on top of dead leader of our Fir and second one likes our hanging basket hook.

Climbing roses are in full bloom, again. Marjo did some great pruning and they are just beautiful.

Two years ago I started hollyhock from seeds and this year it is over 9 feet tall and growing. Flowers are not the largest I have seen but they are quite unusual dark purple, almost black, with bright canary yellow center. I think that next year the flowers will be much larger.

Hollyhock is in between evergreens.

Note: I am quite late with this post as I have started on August 6^th. I got new computer on 7^th and had to install bunch of programs plus move lots of files. Unfortunately, some older (12 years old!) devices will not run on 64 bit Windows 7 OS. On top of it all I have to get used to new operating system and new version of MS Office (2010). It will be a while before everything is back to normal.

Veggie Garden Update August 5, 2011

With the crazy weather we are having this year it is amazing that almost everything is pretty much on schedule. Big exception is my peach, sad story that requires its own post.

The yellow and green bush beans are done and will be pulled out next week. I am not sure if I will grow them next year since the Chinese Yard Long beans taste better and are a lot easier to pick. I think that I have planted way too many for our own use. Looks like I will be freezing some. Despite the overabundance of long green beans I have replanted snow peas for a fall crop as well as Amish Snap peas, new one for me. Since Ferdzy of Seasonal Ontario Food had such a positive post on this particular variety I had to try them.

Same story with tomatoes, I have planted way too many plants and a variety that realistically can be used only fresh.  We have tried freezing the cherry tomatoes but it was a waste of time and energy. Huge surprise for me was paste tomato Margherita. Last week I had a big bunch on that one plant mature at the same time; nice, heavy, bright red fruits. About the same number of the fruits  were still green and at least 2 weeks from being ready for harvest. This morning they are on orange side and I have noticed new set of flowers at top of the plant. I have no idea what this variety is: is it determinate, semi-determinate or indeterminate? Anyway, at least I don’t have to pick just few each day. Back to why this tomato was a surprise: they make most fantastic, thick sauce. I have ended up with almost consistency of tomato paste! Not only that, but the taste! So deep and, well, tomato-y (?). I can’t wait to toss the sauce with my fresh pasta! I planted only one plant this spring but next year I’m looking at 3 or 4 Margherita plants and only 2 salad tomatoes, 1 Mountain Magic and 1 Sweet Baby Girl. Cucumbers were another first for me this year and also nice surprise. They are done so I’ll be pulling out the vines same day as beans, there are just few very small and dark cukes. I have enough pickles in jars for us so next year I will plant the same number of plants and in the same container.

Eggplants are another story of way too many for us but at least I can grill them and freeze them. I have 3 plants, all grown in containers, and all 3 are very productive. Variety is Gretel, slender white Oriental type eggplant. Next year I will grow only one of each: white and purple Japanese eggplants, variety to be determined later.

Peppers are doing great as well but I’m not sure if it is worth it to grow them in my very small garden. I can get them really cheap at any Amish roadside stand, very fresh and organic. Same goes for many other vegetables and fruits.

It looks like that plan form my next year veggie garden is well under way! Flower garden is another story, though. That is my next post.

This is part of harvest over 2 days from my tiny garden. It is way more then we can use fresh.

Garlic

I was late pulling out my garlic just as I was last year. Somehow I got confused because every advice on many garlic dedicated web sites gives different visual signs of maturity. Some say that leaves have to be 60% yellow or brown, some 80% brown, some 2 sets of leaves at bottom…and of course, there is about 2 weeks difference between yellow and brown leaves. Next year they will be out on July 15^th and that’s it. I will be cleaning them today and then hang them in garage with small fan on for next two weeks.

Last October I have planted German Porcelain, Music, Irkutsk (Siberian?) and cloves from Amish farmer that I grow for last 3 years. The other varieties were new for me this year and were bought at Stratford Garlic Festival. The Music has largest sized bulb and Irkutsk has smallest bulbs but I expect it to be the hottest of the bunch. I assume that next year the heads will be a bit bigger since they will be grown in same location and apparently garlic likes to grow in same patch of soil. Somehow, the Porcelain and my Amish are almost indistinguishable; same shape and color. Interesting thing about Music is that it was developed from Italian garlic on a former tobacco farm. Our house sits on former tobacco farm, maybe that’s why this strain did so well in its first year. Here is an excerpt from Seeds of Diversity Canada publication:

“Music is a Porcelain strain with large, easy to peel, bulbs, a strong flavor and large cloves. It is the most commonly grown type in Ontario and is now generally recognized as the Ontario garlic. It was named for Al Music, who was also a founding member of Garlic Growers Association of Ontario (GGAO) in 1985, developed the strain after getting out of tobacco production in the early 1980’s.”

In 2 weeks I will do my very own “Rye Bread Toast Test” to see how strong each variety is. I will make 4 toasts using rye bread and then rub the clove of garlic on one side only. Each toast will have one strain only. I guess that in order to be objective I will have to rub the garlic exact number of times. There is no way that I’ll be able to go out and talk to other people after this test J!

I will report on results in 2 weeks.

Veggie Garden Update July 26, 2011

Cucumbers

This is my first year growing my own cucumbers and to say that I am surprised how fast they grow from flower to mature fruit is understatement. Because of space restrictions in our garden I have decided to grow them (3 plants) in large container on a trellis.  I also grow peppers (2 kinds), eggplants and tomatoes in containers and all are doing very well. Cukes, however, are huge surprise. I knew that my tomatoes will be super-productive but I didn’t expect cucumbers to be the same. City slicker’s ignorance, I guess J.

Here are pictures taken of same cuke taken over span of 4 days. It doubled in volume every day. Another plant that will be grown next year.

And, of course, with so many cucumbers harvested daily I had to start pickling them. After wading through dozens of recipes on Internet I have decided to use Ferdzy’s recipe for “Dill Pickles by the Jar”  published on her blog Seasonal Ontario Food. Now I have to wait 6 weeks to taste the results. What was interesting how fast the cucumber skin turned khaki green from bright green once I poured hot pickling brine in the jars.

Eggplants

The eggplant seeds I bought were for eggplant Gretel (there is also Hansel J) that is white and elongated. Even though I did pick few I haven’t cooked them yet. I did taste them raw and there are no seeds to speak of and not a trace of bitterness, exactly what I am looking for in eggplants.

I did have one nasty surprise, though: Green part at top of fruit has thorns like cactus but almost invisible and when I touched it, it was almost like an electric shock. Next time I harvest with leather gloves. I’ll cook some with garlic and olive oil and use it as one of the toppings for grilled pizza I will make tonight.

Nasty thorns.

Chinese Yard Long Beans

Yup, they are almost a yard long now and growing like crazy. What a great bean this is! The beans are about the size of pencil and no string, no tough parts, just a nice sweet bean that I eat raw when I pick them.  They are best when briefly stir fried with ginger, garlic and chilies. Also, they are very productive and I will harvest right to the first frost. I did last year

Tomatoes

Margherita, which is a paste San Marzano type tomato is finely getting mature and red and I will pick first batch tomorrow. When I bought the seeds I didn’t realize that this hybrid is determinate, meaning that all tomatoes mature at same time. However, as you can see on picture some are ready to harvest and others are completely green. What gives? Is there something between determinate and indeterminate tomatoes? I must have missed something. Oh, well, I’ll be freezing them, I guess and make sauce later as needed.

Mountain Magic tomatoes are doing just fine.

.Peppers

I have three kinds of peppers this year: Green to Red, Sweet Pimento and Red Cubana type peppers whose seeds I collected from Mexican peppers sold in big box store. The flesh was so red and thick that I just had to have the seeds. I grew them last year and they were very good. Not as sweet as original but still very good. Conditions for growing peppers in Mexico and Ontario, Canada are a wee bit different, I think J.

The Green-to-Red were first peppers I harvested about  3 weeks ago and yes, they were red already! Amazing!

Sweet Pimento is just few days from first harvest so no idea about the taste and how thick the flesh is.

Mexican Peppers

Turban Squash

I almost forgot about Turban squash because it is not one of my food crops but Marjo’s pet project that I take care of. It stopped dropping flowers and undeveloped fruits and now I can see decent size squash and a tiny brother/sister. I have noticed that lots of ants were inside some fully opened flowers and that later same flower got sort of choked at stem and then dropped of cleanly like somebody tied a rope around it. Since this was a tobacco field, ants are everywhere in garden! This will be one interesting experiment that Marjo started back in March. We will see when fall comes.

Besides radishes, Daikon and herbs that’s about all I grow this year. Garlic report will be posted next.

Pasta and Beans Salad

Pasta and beans salad is so versatile and so much faster to make then my potato salad that it has become our stand-by for busy summer days. This version was done in about 25 minutes from start to plating. There is very little peeling and chopping involved as opposed to potato salad where I can spend at least 30 minutes just peeling and chopping potatoes, onions and carrots, even with my technique using mandolin.

Lately I have been using Lumache shape pasta for salads. The pasta is shaped like a snail and when mixed with other ingredients almost every “snail” is filled with something. In picture bellow you can see how well it holds beans and peas.

Ingredients

(This is just a suggestion, be creative)

1 cup dry Pasta shapes

1 19 oz. can mixed beans

1/2 small onion, chopped

Green beans, cooked and chopped

Tomatoes, seeded and chopped

Fresh Basil, chopped

Balsamic vinegar

Olive oil

Salt and Pepper, to taste

Hot sauce (optional)

Truffle oil (optional)

Parmigiano Regiano, shaved or grated

Directions

§    In a large pot bring salted water to boil.

§    Put chopped onions in a mixing bowl.

§    Drain and wash mixed beans in a colander and place them in mixing bowl with onions.

§    When water comes to boil drop in pasta and scrape bottom to make sure that pasta doesn’t stick.

§    When pasta is almost al dente drop beans and onions into boiling pasta water. This will soften beans and remove harshness from raw onions. I always blanch raw onions for salads.

§    Drain pasta, beans and onions in large colander and run under cold water to stop cooking. Drain well, preferably in salad spinner.

§    Move pasta, beans, onions, chopped tomatoes and green beans into mixing bowl and season with little bit of olive oil, balsamic vinegar, salt, pepper, Truffle oil and hot sauce, if using, and taste. Adjust seasoning if necessary.

§    Serve in individual bowls, sprinkle basil and cheese on top. Seasoned croutons are nice addition. You can also add leftover cooked chicken or hard boiled egg. As I said, be creative, it can be nice light lunch.