use real butter

Recipe: chinese pork belly zong zi

I’m looking forward to going home. There are few if any trips that I’ve taken where I felt that I wasn’t ready to go home to be with my guy and my pup, in my familiar surrounds, getting back to my routine. A creature of habit. That’s me. When I booked my travel I was asked to identify this as business, personal, or both. I checked both. The primary reason was to shoot.

me and my gazillion new friends

With the forecast calling for snow (and lots of it), we packed our skis because there’s a ski resort in Yosemite. Little did we know that unlike ANY OTHER SKI RESORT IN THE WORLD, Badger Pass CLOSES when it gets snow. It has to do with plowing the roads and such, but I was simultaneously dismayed and astounded and then dismayed some more. The storms cleared just in time for us to drive back to the coast so Jeremy could catch a flight home while I spent an extra couple of days visiting with my grandma.

mandatory activity: the eating of the chinese food

Even though I used to live in Southern California, it still blows my mind that flowering trees are starting to bloom here in the San Francisco bay area… in February. February. I suppose that is why Grandma likes it here so much. That and all of the awesome Chinese food.

plum blossoms

Whenever I visit, I always drive Grandma to whatever stores she needs to go to. We get her (my) sewing machine in for maintenance, go to the fabric store so she can pick up materials for some projects, go to the Asian markets for groceries… Years ago, I purchased a package of bamboo leaves while visiting Grandma and flew home with them. They sat in my pantry for about three or four years. These are an essential component for making zong zi – Chinese rice dumplings (more like Chinese rice tamales). I *finally* got around to making these a few weeks ago and now that I know how to make them… I need more bamboo leaves – to make more! I have two bags of them packed in my luggage as I type.

fried shallots, dried shrimp, bamboo leaves, pearl rice (sticky rice)

bamboo leaves, rice, pork belly, mushrooms, fried shallots, dried shrimp

My grandma used to make zong zi from scratch when I was a little kid. Back in the day, these sorts of Chinese treats were hard to come by in southern Virginia, but if you had a Chinese grandma in your house, you were in luck! I have strong visual memories of the foods my grandmother made for us when I was growing up. It’s the only reason I knew which rice to buy (fortunately for me, their label hasn’t changed in over 30 years!). I have seen some recipes use other kinds of rice (long grain, short grain), but I like the texture of the pearl or sweet rice, as it is sometimes called.

slicing up the pork belly

soaking the rice

boiling the bamboo leaves

I checked my local Asian grocery store for bamboo leaves to give to a friend (who also wanted to make zong zi), but they only had frozen banana leaves. I’m glad I didn’t substitute because after cooking with the bamboo leaves, I think they are essential to the zong zi. The leaves impart a mellow tea flavor to the rice.

marinate the pork belly with soy sauce, shallots, cooking wine, sugar, and pepper

mix the shrimp and rice together

simmer the pork and mushrooms

**Jump for more butter**

Recipe: dragon roll sushi

The Daring Cooks are making sushi this month! We have done quite a bit of sushi making (and more eating) here at urb so I was quite excited for the selection. Even with the familiarity, I was hard pressed for time to get this done. Because of that, it is with great sadness and yet relief that I am withdrawing from the Daring Cooks. This will be my last DC challenge.

daring cooks – one last cha cha cha!

I really have to thank the ladies of the DARING KITCHEN: beloved Lis of La Mia Cucina and sweet Ivonne of Cream Puffs in Venice. These two fine women give and give and give to all of the Daring Cooks (and Bakers). I don’t know how they do it, but I admire them for their love and enthusiasm, and especially for their friendship. Thanks, you beautiful babes!

Here’s the official line: The November 2009 Daring Cooks challenge was brought to you by Audax of Audax Artifex and Rose of The Bite Me Kitchen. They chose sushi as the challenge.

And once again, I colored outside of the lines which is probably why I should be leaving the DCs… I didn’t use their sushi recipe, I used the one I always use because we had a very small window of time to get this done. But I still learned a new technique and the sushi totally rocked (because it always does). I decided to try my hand at tempura frying based on this recipe from Allison who does all things sushi-related.

i thought the egg and ice water looked neat before mixing

whisking the wet and dry ingredients together

I think the biggest barrier to making tempura for me has always been the mystery of how to do it. Allison’s recipe is SUPER easy to throw together and so the true hurdle in tempura is the frying. I hate frying, but the more I do it, the more I lose my dread of it. We decided to tempura fry some alba clamshell mushrooms, asparagus, and shrimp. I didn’t have any softshell crab on hand, but tempura shrimp in a roll is another favorite of mine.

ingredients including: alba mushrooms, masago (fish roe), quail eggs

the goods: maguro (tuna), large dry scallops, wild-caught gulf shrimp

**Jump for more butter**

Recipe: stir fried rice

NaBloWriMo day 16 (we’re over the hump!)

Eat on $30 day 6

Today was so wacked out. You see, we are having a dinner party on Sunday and I went into town to purchase groceries for the party. I can’t tell you how nice it was to comparison shop, but not have to worry about a decisive budget like last week! I bought a lot of very very nice seafood. Oh! and vegetables – gorgeous gorgeous vegetables and fruits and cheeses and wines (so many lovely wines). All the while, it made me a little sad because you see, I can step out of this self-imposed challenge whenever I want to. It ends Saturday and Jeremy and I can resume eating. What about people who have to stress over their food – and I mean really stress, not “Oh, what shall we serve our guests? Sancerre or Chablis?” – day after day, month after month. It never ends.

We’re coming to the last day of the challenge and while I love love love my readers for their insightful and thoughtful comments, observations, suggestions, while I love that we ARE raising awareness, I can’t help but feel a little helpless. A lot helpless. Sure, I made the $60 challenge for 2 people. We ate well. It would be folly for me to assume that because I could do it, people on food assistance can too. It’s not a level playing field. I don’t even want to begin describing the cooking equipment I have at my disposal, the culinary knowledge and experience, the desire. We are also assuming that we all love to cook and that doesn’t apply to everyone. Others doing the Eat on $30 challenge have touched on it too. There are many more factors than just money that are stacked against the hungry: time, equipment, math skills, transportation, knowledge, access. Most businesses locate where they can maximize profit, not where they can help the most people.

So I was in Boulder all day Thursday and I had $1.69 burning a hole in my pocket. I wandered into another grocery store, Sunflower. I forgot about them during my aggregation of groceries for this week’s challenge. I also got tired thinking of visiting a fifth store to price things out (at some point, you just scream “stop!”). But Sunflower has a great bulk section and I wandered about looking for some sweet treats to nibble on in the evenings. Can I just bitch for a(nother) moment? Why can’t I find a scale in the bulk section of Whole Foods? Apparently, they don’t want me weighing what I decided not to buy… Sunflower did have a scale – a crappy analog scale. When buying quantities on the order of a couple of ounces (remember, the $1.69 budget) those analogs are useless. I wound up purchasing the cheapest (on sale) item: gummy bears. I got about 20 of those colorful, sugar-filled, deliciously fruity little guys at $1.99 a pound.

psst! see fred passed out over there? too many appletinis…

I figured I could also get a few banana chips – less than a handful at $2.49 a pound. The whole bean coffee was $6.99 for any type of coffee. I know nearly nothing about coffee but decided to get some. You see, a few days after our challenge began, Tami said she had the worst headache ever because she didn’t have coffee in her budget. If you will recall, Jeremy opted out of coffee because I couldn’t find any decent coffee (he’s a picky one) at Safeway (running something like $11.99 a pound for the whole bean coffee). When he came home Tuesday, I said, “Tami said she’s got a horrible headache because she hasn’t had any coffee.” He looked at me and pointed at his left eye, “I feel like there is a needle behind this eye. It’s been like that all day.” I asked if it was because of the lack of coffee and he nodded. I should also point out that Jeremy has been getting up at 3 am and observing on the telescope for several hours each morning and then going to work for a full day, then coming home and working all night – all without Precious Coffee. I felt so bad about that. You can just imagine when I saw the $6.99 per pound sign I scooped what I thought was about an ounce of beans into a bag as a surprise for my guy. A reward for his good efforts in the last few days of the challenge.

1.92 ounces of coffee beans!

I wound up paying $.28 for the gummy bears, $.20 for the banana chips, and $.84 for the coffee! Then I got a $.10 refund for my shopping bag. My total: $1.27. I have $.42 left! When I walked to the register to pay for my snacks, I spied the free coffee station with those cute little 3 oz. cups. I was about to pick Jeremy up from campus to go home, so I filled a little cup with their organic dark roast as an extra bonus for him. As soon as he got in the car I handed him the little cup. You should have seen the smile on his face! He had some interesting observations on his reaction to the coffee:

I am convinced that I get an anticipatory high from the caffeine before I taste it much less digest it. I smell the coffee and hold a warm vessel in my hands and my personal internal pharmacy injects some goodies to give me a warm glow, positive outlook, and energy boost. ~Jeremy

Here’s what we had today (day 6): oatmeal for brekkie (Jeremy), bagel for brekkie (jen), beef stew for lunch (jeremy), soy sauce egg for lunch (jen), the remaining soy sauce chicken noodle soup for dinner, apple turnovers for dessert (which we ate BEFORE dinner), the last of the gummy bears and all of the banana chips. Jeremy has been enjoying coffee in his French press for the past day.

The fried rice we had on Thursday was a combination of leftovers. That’s why I love fried rice, you can put anything in it. I used a third of the rice to eat plain with the beef stew, and the remaining two thirds to make fried rice with a whole yellow onion, a third of the beef kielbasa sausage, four eggs, and four stalks of celery.

ready to cook

hard scramble the eggs

**Jump for more butter**