Mapril Dim Sum Sunday

Susan of 29 Black Street thinks it's time for a little Mapril Dim Sum Sunday. I would have to agree because while it's an explosion of spring color here in the Midwest, up in Canada there's still ice and grayness. She could use some Mapril goodness. It's a quickie since we're going to do it this Sunday but hey...you could incorporate Peeps into your Mapril dish. Actually I was hoping for a special Angry Birds version of Peeps but looks like it's not happening for 2012. So make a dish with maple syrup, Canadian if you're trying to suck to Susan or good ole American maple syrup if you want to make me happy. Take a picture, post what you made and come back here on Sunday and leave a comment in the post I'll have up. We'll all come visit all your lovely Mapril creations.

But no cheating by ordering these awesome maple peeps from the Pieces of Vermont online store.

Dim Sum Sunday - 2011

With so much talk Dim Sum talk it's only right that we ramp up Dim Sum Sundays again. For those of you unfamiliar with Dim Sum Sundays, it's a little exercise in food exploration. We announce a theme here at the Kitchen and then anyone interested can make a dish that fits the theme. Once your dish is complete, you take pictures of the finished dish or the ingredients or specific methods of how your prepared your dish, post them to your blog, come back here and drop a comment in the Dim Sum Sunday post telling us your dish is ready for visual consumption and we'll all come a'running to see what you decided to make. If you don't have a blog but still want to participate, I'd be more than happy to post the photos of your efforts here at the kitchen.

Now we've had a theme suggestion for our first Dim Sum for 2011. MS over at Making Space is struggling getting her kids to eat their veggies. So she's looking for healthy, fun dishes using vegetables that kids will at least try.

We'll meet back here on January 23rd for Dim Sum Sunday - Vegetables.

Dim Sum Sunday

Did you see? The Food Network has a new show called Meat & Potatoes.Will the madness ever stop? So despite the clamoring for a Souffle Dim Sum (look for that somewhere down the road) it's time for a Heart Healthy Dim Sum Sunday. WHAT? This has nothing to do with the high blood pressure reading after my last doctor visit. NOTHING!
Anyhoo....a heart healthy dish is one that is at least low in fat and sodium. Hopefully not lacking in flavor. Let's meet back here on Sunday October 24th with our best heart healthy dishes.

Dim Sum Sunday - The Return

So who feels like cooking? Apparently Elizabeth of Gardening Under the Florida Sun does because she called me out on starting up Dim Sum Sunday again. So she gets the pleasure of naming the item we'll be cooking. Elizabeth is feeling a bit yeasty so get your kneading muscles warmed up because we'll be making bread.

Bread is a pretty large category so take your pick, fresh bread, biscuits, rolls or maybe a sourdough. An old fav or possibly a recipe you've been waiting to try. Take pictures of your lovely creation and then come back here on September 26 and share what you've baked in the comments and we'll all come visit your blog, hopefully in time to get a slice before everyone else grabs your loaf.

Bonus points if you bake your bread in your own backyard brick oven. See how Robert Downing of Cranston, RI built this one.

It's BAAAACK

Both my appetite and Dim Sum Sundays. What's Dim Sum Sunday? A foodie free for all, open to everyone. We announce a Theme or Ingredient here on this blog. Then on your blog, you make a dish using the theme or the ingredient, take pictures (or a video), post it on your blog, come back here and share so we can all kick ourselves for not making what you made.

For our first Dim Sum Sunday (Jan. 17th) we'll be visiting the Theme of Snowdays.Do you have a special, warm the kids up after an afternoon of sledding hot chocolate? Do you heed the call of a huge bubbling soup pot? Have you ever made snow cream? Show us. And then...

...please send this guy to my house to help me dig out.

Dim Sum Sunday - Sweet Little Things

I feel like we've been neglecting our sweet nibbles in our series of Dim Sum Sundays, unless of course you've figured out a way to shoehorn what you've made to fit with the weekly theme (ahem, Susan, I'm talking to you).   It's finally warm enough to feel like summer so show us your summer treats.  Do you make your own popsicles for the kids?  Perfected your peach pie passion?  Can't get enough strawberry shortcake?  Cheat just a little on your diet and show us your sweet tooth this Sunday.

Dim Sum Sunday - South of the Border

Do you make your own tortillas? Think your local Mexican greasy spoon is your go-to guilty pleasure? Have a secret green salsa recipe you want to share? Take a little trip south of the Border for this week's Dim Sum Sunday and don't forget to come back here and share.

Dim Sum Sunday - The Thrill of the Grill

When it comes to casual backyard grilling there seems to be two camps. The Burger Devotees and the Hot Dog Purists. Count me in the Hot Dog camp. I love a good grilled hot dog, a little charred on the outside but still juicy on the inside. The National Hot Dog and Sausage Council estimates that over seven billion hot dogs will be eaten by Americans between Memorial Day and Labor Day so I'm not alone in my love of mystery tubes of meat. I wanted something other than the basic grocery store hot dog to start off my official grilling season. I wanted some good German sausages.
Luckily I live close to a place where my wurst hunger can be fed. Werner's sits on a little corner in Mission, Kansas. Inside you'll find a wide assortment of German and Scandinavian products not to mention some excellent butchers. I had many sausages to choose from but finally narrowed it down to 5. From left to right, above, we have the basic long hot dog, the Cheddar Bier Brat, the Polish, a Knockwurst and the intriguing German style Brat. Just the smell of them alone, waiting in the fridge for Sunday, was intoxicating.I thought about what else I wanted with my sausages. At first I considered German styled potato salad but when I saw Vidalia onions at the store I decided to make onion straws. I've never been a fan of the thick, heavily breaded onion rings you find in so many restaurants. I decided to fry up a batch of the thinly sliced, barely dusted onion rings my mom used to make for us as kids. The results? All were excellent, the Cheddar and Polish were packed with flavor and spice. But it was the German style Brat that made me wish I had bought more than one. A mild sausage lacking the kick of the others but also allowing the actual flavors of the pork and veal take center stage. It was incredibly different from the flavor injected, salt laden vacuum packed hot dogs that we consume so many of every summer. It was delicious. And why not, I had taken the suggestion of Susan of 29 Black Street and made up a batch of Fruit Chili Sauce to put on that mild sausage. Sadly Werner's is not open on Sunday's or else I would have stocked up on more of those lovely sausages before my grill had a chance to cool off.

Dim Sum Sunday AND Bonus Monday

A quick round up of this past Sunday's Dim Sum participants.

Dim Sum Sunday rookie Dani at Gardening under the Florida Sun turned these beautiful veggies into...

...into this yummy quiche.

Billjac at Tinkering with Dinner  goes with 5 ingredients or less with Gravlax

Buzzkill not only gives us a Cucumber Garden Salad...

...but throws in his new garden as well.

Nice to see folks getting down and dirty with their food.

This week's theme is the Thrill of the Grill and I'll kick in an extra day for the Memorial Day holiday.  Now get out there and roast your wienie.

Dim Sum Sunday Reminder - How Does Your Garden Grow

This week's Dim Sum Sunday theme is How Does Your Garden Grow.

Do you have a garden?  Perhaps one of those legendary Florida gardens, flush with vegetables and herbs year round?  Or are you more like me, a container garden of herbs and tomatoes?  Or do you just have garden envy, dreaming of all the lovely squash dishes you could make if only you had an acre or two?  If it's any or all of those things, or even something completely different, please participate in our weekly food meme -  "Dim Sum Sunday". Each week, a theme will be given. The participants will use the theme (from the literal to the avant-garde) when creating their Sunday suppers the following week. Then, just take a picture or two of the meal, and tell us all about it. Does it have to be home cooking? Not necessarily - you can go out, eat in, or even go to a friends house...as long as your post reflects the theme in original (you don't have to be a professional photographer) pictures of your dinner, and personal stories (and recipes and how-tos if you choose...)!
Be sure to come here and leave a comment that links back to your blog to let us know your post is up!

Dim Sum Sunday - Mama Mia

Cruising through the aisles of the local grocery store I see more and more evidence that adults find preparing food time consuming and strenuous. Vegetables in steam ready bags complete with garlic, carrots shaved down to nuggets, more and more meals in a box or bag, microwave ready and flavor deficient. I grew up in a home where the best meals took time and effort. You could taste those efforts in every bite. My mother was the oldest of 8 children growing up on a family farm. Cooking for my brother and me must have seemed like a piece of cake. She not only taught me how to cook but to also love food. My Mother loves the adventure of trying new cuisines. Thai food on a rice barge in Bangkok, sushi where ever she can find it, Spanish food in Adams Morgan in DC, are all memories held down on our internal life map by push pin flags of food. Today, in honor of Mother's Day, I give her one of her favorites, Dim Sum.Dim Sum is a Chinese cuisine which involve several light dishes either steamed or fried and accompanied by hot tea. The portions are small and are easily shared among several diners. Dim Sum in Kansas City means one place, Bo Ling's.The dishes are brought to the table by carts piled high with steam baskets. Your difficult task is to pick from over 80 different plates of dumplings, vegetables, steamed buns or seafood dishes. If you have a hard time making quick decisions, take a long time to study a menu, or order like Meg Ryan in When Harry Met Sally, Dim Sum is probably not for you. My mother and I have no such problem. Some of our favorites?Ham soi gok for one. A crispy glutinous puff dumpling with little bits of shrimp and ham hidden inside. The puff is just a little sweet to contrast with the savory contents. But be warned, it loses it's appeal when it gets cold.The baked Roasted Pork Bun is a local favorite of this BBQ mad town. Chinese roast pork nestled in a soft bun.
Of course there are also specials and new dishes to try. This is a roll of shrimp paste wrapped with sheet of seaweed, the ends capped with sesame seeds and deep fried. I hope this one makes the permanent menu because it's very good.Did you save room for dessert? Egg Custard Tart or Steamed Sweet Creams buns perhaps? Get your favorite early from the dessert cart because there's no guarantee your favorite will be still be there once the cart finally comes back around to your table.

Whatever your mom likes, make sure she enjoys her favorite for Mother's Day.

Happy Mother's Day Mom.

Dim Sum Sunday Roundup

We had some excellent participation for our most recent Dim Sum Sunday and wanted to share the love.
Dim Sum Sunday stalwart Susan over at 29 Black Street  can't resist the love of a fat grilled hotdog with homemade sweet chili sauce.

The Troll brings it strong with his lighter version of a Hot Brown in honor of the Kentucky Derby over at the Troll Report. 

Buzzkill finds comfort in trying a new recipe with excess potatoes and comes up with something the family likes with his Caribbean Sweet Potato Salad.

Dim Sum Sunday virgin Billjac tinkers with one of my favorites, Creamy Mac and Cheese. Thanks for joining our little group.

Last but certainly not least, La Diva made a mouth watering Turkey Meatloaf layered with spinach and sun dried tomatoes (hmmmm sun dried tomatoes) with mashed potatoes that will comfort the pickiest of eaters.

Thanks everyone sharing your creations with us.  The theme for our next Dim Sum Sunday is Mama Mia in honor of Mother's Day. Include a photo of what you made so we can all drool over your food.  As always I look forward to your interpretations as much as I look forward to your dishes.

Dim Sum Sunday - Spring Vegetables

For my spring vegetable dishes I chose to use Asparagus and Artichokes, both of which are in plentiful supply. I turned to Alice Water's Chez Panisse Vegetables for my Artichoke recipe.

Artichokes Baked with Anchovy Stuffing
4 large artichokes
Juice of 1/2 lemon
3 onions
6 cloves garlic
2 tablespoons olive oil
4 sprigs thyme
1/4 to 1/2 cup white wine
Salt and pepper
3/4 cup pitted niçoise olives
Stuffing:
Zest of 1/2 lemon
2 tablespoons chopped parsley
2 salt-packed anchovies
1-1/3 cups toasted bread crumbs
Salt and pepper
Splash of white wine
Extra-virgin olive oil
Balsamic vinegar
A few sprigs thyme
Parsley
Pare the artichokes down to their hearts and scoop out the chokes with a spoon. Drop the hearts into water acidulated with lemon juice (or rub them with a little olive oil) to prevent them from discoloring. Set aside.
Peel the onions and garlic and slice very thin. Heat the olive oil in a sauté pan, add the onions, garlic, and sprigs of thyme, and cook slowly for 10 minutes, until the onions have softened. Add about 1/4 cup of the white wine and cook 2 minutes more. Season to taste. Reserve about 1/4 cup of this onion mixture and set aside. Spread the rest of the onion mixture in a small, nonreactive baking dish large enough to hold the artichokes. Scatter the olives over the onions. Preheat the oven to 375° F.
To make the stuffing, grate the zest from the lemon; chop the parsley; and rinse, fillet, and chop the anchovies. Mix together with the reserved onion mixture and the bread crumbs.
Stuff each artichoke with one quarter of this mixture and place the artichokes stuffed side down on the bed of onions and olives in the baking dish. Season generously with salt and pepper. Splash a little white wine over them and drizzle with olive oil and a few drops of balsamic vinegar. Strew with a few sprigs of thyme, cover the artichokes with parchment paper, and cover the baking dish tightly with foil. Bake for 60 to 90 minutes, until the artichokes can be easily pierced with a knife.
Serves 4. I added a little pancetta to the top but frankly this recipe did not make me want to repeat this effort. The stuffing seemed uninspiring and the artichoke itself was bland.The Asparagus, on the other hand, was much more successful. This month's Cook's Country, sister magazine to Cook's Illustrated, has a recipe for Broiled Asparagus with Mustard Vinaigrette that I highly recommend. Nothing could be easier than broiling asparagus.The last component to my Sunday dinner was Ina Garten's Roasted Shrimp Salad. Ina is one of the few chefs on the Food Network I enjoy and it's recipes like this make me want to tune into her show. The freshness of the orange zest really pops with the roasted shrimp. Pairing the zesty asparagus with the creaminess of the shrimp salad was a nice contrast. Two winners out of three's not bad.

Dim Sum Sunday - Pasta

Java's Sunday Supper
Gnocchi di Patate with Chicken Livers and Mushrooms
The (nearly obscured, sorry) gnocchi in this dish is topped with a lovely caramelized "ragout" of livers, mushrooms, shallots, sage and thyme...

Shamu's Sunday Supper

This Sunday I went with old favorite recipe, Rigatoni with a Sauce of Lamb and Pine Nuts. Lisa Yockelson, a writer with many cookbooks under her belt, contributed this recipe to the Washington Post food section back in 1995. Ms. Yockelson is best known for her baking cookbooks but with this recipe she proved that she's not just a baker. I love this pasta recipe for it's bold flavors. The flavor of lamb is distinctive by itself but pairing it up with the feta and toasted pine nuts is not for the faint of tongue. The only change I've made is the choice of pasta, using the radiatori but frankly any pasta with ridges that can hold a chunky sauce will work. I find it to be a hearty and deeply satisfying dish.

Shamu's Bonus Dessert courtesy of the Java Junkie

After we had posted our dinner pictures, I asked Java this question - If she were making dessert for my Sunday pasta supper, what would it be? "Let me check my pantry" was her reply. A couple of hours later, this lovely coconut chocolate chip semifreddo arrived!

Next weeks theme: Tofu

It's Almost Time!

For another Dim Sum Sunday. Show us your Shellfish and Crustaceans and we'll show you ours.

Next Sunday's theme: "Pasta"

Dim Sum Sunday - A chicken in every pot.

Chicken pot pie is one of my favorite Sunday suppers. I like the fact that even when it's "dressed up", it's still comfort food. This is my own recipe. It takes a little time, but it's definitely worth it - just ask Mr. Junkie, who snagged his and ran before the "photo shoot"! (I've posted the recipe in the comments section for anyone who's interested.)

Reminder!

Tomorrow's Dim Sum Sunday theme is "A chicken in every pot..."

Next week's theme is "Shellfish & Crustaceans"

You're ALL invited...

...To "Dim Sum Sunday"!

Is your Sunday dinner delectable? Daring? Succulent? Shareable? If it's any or all of those things, or even something completely different, we'd like to invite you to participate in "Dim Sum Sunday" - a weekly food meme. Each week, a theme will be given. The participants will use the theme (from the literal to the avant-garde) when creating their Sunday suppers the following week. Then, just take a picture or two of the meal, and tell us all about it. Does it have to be home cooking? Not necessarily - you can go out, eat in, or even go to a friends house...as long as your post reflects the theme in original (you don't have to be a professional photographer) pictures of your dinner, and personal stories (and recipes and how-tos if you choose...)!

We'll give you a while to marinate...Sunday, March 15th should do the trick! The first theme is "A Chicken In Every Pot". Be sure to come here and leave a comment that links back to your blog to let us know your post is up!