The World Spice Cookbook Club is grilling, steaming and frying at the August 2015 Meet & Eat. We are all cooking from Andrea Nguyen’s classic Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More and her more recent and crazy-popular The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches. We are going to taste so many different types of banh mi, and this is perhaps the most anticipated maybe because we are all so fond of our Sri Lankan Curry.
From the author: When Viet people eat curry with baguette, they typically dip the bread into the spiced coconut-scented sauce. San Francisco chef Alex Ong sent me his recipe for this bewitching curry (the name comes from the dark-colored spice blend), insisting that it would be perfect stuffed inside a baguette for banh mi. He was right, but to avoid a soggy sandwich, I hand shredded the cooked chicken and recooked it in the sauce, allowing it to fry in the residual oil and become encrusted with the seasonings. It became like an Indonesian rendang or, as my husband put it, a curried chicken carnitas. It’s fantastic.
The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches is one of the August selection for the World Spice Cookbook Club. The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches is currently available for purchase at our retail store.
Reprinted with permission from The Banh Mi Handbook by Andrea Nguyen. Copyright © 2014 Published by Ten Speed Press, a division of Random House, Inc. Photography © 2014 by Paige Green
The World Spice Cookbook Club is grilling, steaming and frying at the August 2015 Meet & Eat. We are all cooking from Andrea Nguyen’s classic Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More and her more recent, crazy-popular The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches. Sherrie from World Spice Retail is cooking up these mini buns, and we can’t wait to try them!
From the author: If you like pot stickers and steamed buns, you’ll love these spongy-crisp pan-fried treats from Shanghai, where typically they are cooked in humongous shallow pans (much like large paella pans) with wooden lids. These buns are made of yeast dough that is filled with an aromatic pork mixture and then fried and steamed in a skillet. Cooking under cover with a bit of water delivers plenty of moisture to puff up the buns. Ground beef chuck or chicken thigh can stand in for the pork in this recipe. A bāozi is a mini bāo (bun) and for that reason, I like to keep these true to their name and shape small ones. However, you can elect to form sixteen medium-size (23/4-inch) buns. Roll the dough circles out to 3-1/4 inches in diameter and use about 4 teaspoons of filing for each bun; increase the water and cooking time a tad.
There are several methods for making Chinese yeast dough, some of which employ starters and leavening, such as lye water and ammonium carbonate. Th is dough uses ingredients available at regular American supermarkets, and the results match the best I’ve experienced in China. Many Asian cooks employ—to great success—a cakey, snowy-white Cantonese-style dough made from low-gluten cake flour or from a quickie flour and baking powder blend. This dough is different; it has more depth, and its loft and resilience comes from combining yeast and baking powder; fast-rising yeast works like a champ. All-purpose flour with a moderate amount of gluten, such as Gold Medal brand widely available at supermarkets, is what I prefer for this dough. Use bleached flour for a slightly lighter and brighter finish.
Used in Chinese, Japanese, and Southeast Asian cooking, chile oil is easy to prepare at home, and it’s infinitely better than store-bought. Its intense heat enlivens many foods, especially dumplings, which benefit when chile oil is part of the dipping sauce or used as a garnish. Some cooks add aromatics, such as ginger, star anise, and Sichuan peppercorns, to the oil, but I like to keep the chile flavor pure. While you may use other cooking oils, such as canola oil, my preference is for the kind of peanut oil often sold at Chinese markets, which is cold pressed and filled with the aroma of roasted peanuts. It is texturally light, has a high smoking point, and offers a wonderful nuttiness that pairs well with the intense chile heat. Lion & Globe peanut oil from Hong Kong is terrific. Use just the infused oil or include the chile flakes for an extra brow-wiping experience.
Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More is one of the August selection for the World Spice Cookbook Club. Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More is currently available for purchase at our retail store.
Reprinted with permission from Asian Dumplings by Andrea Nguyen. Copyright © 2009 Published by Ten Speed Press, a division of Random House, Inc. Photography © 2009 by Penny De Los Santos
Summer: Too many eggs in the coop + an early bumper-crop of cherries + a fresh shipment of Tasmanian Pepperberries = Ice cream party!!!!
This is an awesome flavor combination, sweet cherries pair perfectly with the subtle tingle of Tasmanian pepperberries. You can also add chocolate chips into the mix, or maybe even a caramel swirl. Happy Summer!
Two great things come together in the Seattle Spice Shop Mysteries– a great mystery story and some great recipes! Inspired in turn by the Pike Place Market food scene and all the spice therein, Montana author Leslie Budewitz has created a feast for the senses.
Leslie was good enough to share a recipe from the first book in this series with us, and it’s delicious! Here’s what she has to say about it……
“Inspiration for this recipe comes from the potatoes and broccolini in the Market. A hybrid of traditional broccoli and gai lan, also called Chinese broccoli or Chinese kale, broccolini has long, slender stalks with small florets and kale-like leaves, and a peppery taste that holds up well when cooked. If you can’t find it, use traditional broccoli or broccoli raab. Traditional broccoli can be hard to find with the stalks intact, but the search is worth the effort. Use a paring knife or vegetable peeler to cut out any knots and peel off the tough skin. Those stalks carry a lot of flavor and vitamins and minerals.
If you don’t have a chance to pop into the Spice Shop for Herbes de Provence, make your own with whatever you have on hand. Herbes de Provence are spectacular sprinkled on sautéed potatoes, rubbed on chicken before grilling, or best of all, in roast chicken and potatoes. Add them to a lamb or a vegetable stew—think eggplant, tomatoes, and zucchini, maybe some cannellini (white beans). Use them to season homemade croutons or tomato sauce.
You can also wrap a teaspoon of Herbes de Provence in cheese cloth and tie with kitchen string to make an herb bouquet, also called a bouquet garni. Drop it into a small jar of olive oil for a few days to make an infusion for salads or sautées.
For this recipe- don’t skimp on the Parmesan on top! If you need to cut it because you’re watching sodium—Parmesan is naturally low in fat—reduce the amount that goes in the egg mixture. The cheese on top broils to such lovely salty, crunchy perfection—you don’t want to miss that!
For dinner, serve with a green salad and crunchy bread, and a white wine—a light non-oaky Chardonnay, a Pinot Grigio, or any white with a clean, crisp touch.”
The stories and recipes just keep coming so connect with Leslie her on her website, http://www.LeslieBudewitz.com, on Facebook, http://www.Facebook.com/LeslieBudewitzAuthor, or on Twitter http://www.Twitter.com/LeslieBudewitz.
Her latest book, Butter off Dead will be hot off the presses July 7th!!!!
What’s that? Chicken Liver Toasts with Caramelized Onions, Mango and Watercress! That’s right, the World Spice Coobook Club is going to Puerto Rico — at least our tastebuds are. This is one of the delicious bites being prepared for the July 1st Meet & Eat featuring “Cocina Tropical: The Classic & Contemporary Flavors of Puerto Rico” by Jose Santaella. We’re excited about this recipe because it looks delicious, and it uses annatto seed — a spice with which many people are unfamiliar. Annatto is frequently used in Latin American and Caribbean countries to impart a natural color and mild, earthy flavor to foods. If you think you’ve never had it, it’s also what makes some butters yellow and cheddar cheese orange.
From the authors: Chopped chicken liver is one of those delicious recipes that is a bit of a throwback to the days of elegant cocktail hours and dinner parties with passed hors d’oeuvres. Pate and terrine are back in fashion, and this dish falls right into step with them. The richness of the velvety liver and the sweetness of the caramelized onions get a tangy tropical hit from the mango with a bit of peppery bite from the watercress garnish. Serve as is for a small plate appetizer or spread the liver on smaller crostini for a perfect party bite.
Cocina Tropical: The Classic & Contemporary Flavors of Puerto Rico is the July selection for the World Spice Cookbook Club. Cocina Tropical: The Classic & Contemporary Flavors of Puerto Rico is currently available for purchase at our retail store.
Reprinted with permission from © COCINA TROPICAL: The Classic and Contemporary Flavors of Puerto Rico by Jose Santaella, Rizzoli New York, 2014. Photography © 2014 Ben Fink. All rights reserved
This Banana Upside-Down Cake sounded so delicious that we just have to make it for our “Brazilian Barbecue & Beyond” Cookbook Club Meet & Eat!
From the authors, “In Brazil there are many types of banana cakes: cuca, a German cake with a rich, crumbly topping; banana bread; bolo cakes, which are sometimes made in a ring shape and often spread with cinnamon; and our favorite, the upside-down cake. Like the French tarte tatin, this indulgent cake is cooked with a layer of caramelized bananas at the bottom, then turned upside-down to show its sticky-sweet banana topping. Perfect as a teatime treat.”
Brazilian Barbecue & Beyond is the June selection for the World Spice Cookbook Club. Brazilian Barbecue & Beyond is currently available for purchase at our retail store.
Reprinted with permission from Brazilian Barbecue & Beyond, published in 2014 by Sterling Epicure. Text © 2014 Cabana; Photography © 2014 Martin Poole. All rights reserved.