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learning and teaching

Monday, January 27th, 2014

Recipe: chinese turnip pastries

A small pulse of winter weather delivered some snow to our local hill last week. Three inches does not a powder day make, but we had a lovely time nonetheless because the air was completely calm. Our typically scoured high peaks were all sporting beautiful blankets of snow that morning. Snowflakes floated through the air, glistening in the sun. I love me a sun shower, but sun snow is one of the best things ever.

the view from my favorite run at eldora (muleshoe)

sun snow!

Trent mentioned that he was taking his 3-year old to the local hill for her first ski day this past weekend and asked if we were planning to go. Jeremy and I are what you would call spoiled brats. We don’t go to ski resorts on weekends unless there is a foot of fresh powder. But… I thought it would be nice to offer our moral support and it’s been a while since I’ve brought my camera (as opposed to my iphone) with me to the slopes. We rode the magic carpet (I’ve never ridden the magic carpet with skis before), we skied the bunny hill, and we shouted encouragement to little Paloma. It’s a lot for a little one to take in – all of the commotion, this strange form of travel (skis), people yard-saling it left and right, potty breaks, snacks, and trying to learn to ski on top of all that. She did so well! I have to say that Trent gets major points for being so patient, caring for his little girl in this new-to-her environment while teaching her the fundamentals of skiing, and ensuring she has fun.

trent teaching pizza (wedge) while paloma goes straight to french fries (parallel)

proud dad watches as she takes off on her own

skiing is FUN!

Watching my friends interact with and teach their children is fascinating. It simultaneously impresses and terrifies me. Impresses, because my friends are amazing parents with infinite patience and dedication. Terrifies, because I don’t know what to do with kids outside the realm of “fun auntie”. They cry and I immediately surrender. And because it’s so much work, it makes me realize all the more how wonderful my parents and grandma were to me in my youth.

As Chinese New Year approaches, I’ve been thinking a lot about Grandma. I sure do miss her and all of the little special things about our visits together. She had a friend who made these delectable savory turnip pastries, and whenever I came to see Grandma in California, she’d have bought several of these pastries for me. My aunt and I tried to analyze and reverse engineer how to make them on one visit and Grandma waved her hand at us and said, “It’s quite complicated.” But after making the egg custard tarts, I decided to give the savory turnip pastries a go.

start with chinese sausages

salt, daikon radish, chinese sausage, sesame oil, pepper

**Jump for more butter**

posted in appetizers, chinese, holidays, meat, pastries, recipes, savory, vegetables
10 nibbles

up, down, all around

Sunday, January 19th, 2014

Recipe: chinese egg custard tarts

Last week was a roller coaster of sorts. It began with a dry cough which led to various cold symptoms including me sounding like Kathleen Turner. As my cold progressed from my throat to my nose, we noticed that Kaweah was limping again. She seemed quite down and depressed, so we made a followup appointment with the vet. Then on Wednesday, Boulder Glass came up to replace our cracked window. That’s when things went to hell in a big ass hand basket.

The individual who came up to replace the window dropped the cracked 3×6 foot double pane window from 8 feet up in our great room when a gust of wind blew. There was glass EVERYWHERE and dozens of deep gouges in our floors (because why would any professional think to lay protective covering under scaffolding when doing work like this? He was rather cavalier about everything…). Winter was blowing into our house for an hour until the majority of the big pieces could be cleared away and the replacement window was installed. The fellow kept offering to pick up a replacement blind for us, to come and fix our floors, on and on. No. Please, JUST GO AWAY. I never want to see you (Boulder Glass) again. EVER.

We’ve been spending the last four days clearing out slivers and specks of glass from every possible corner, rugs, book cases, couch cushions, to make it safe enough for Kaweah. We were both feeling very low Wednesday night because Kaweah wanted to come out of the office (the only place that was guaranteed free of glass on the main floor), but had to remain there all night while her nemesis, the vacuum, did its job.

Thursday, we took Kaweah to the vet who looked at her still-swollen toe. I try to be realistic, so I was bracing myself for the worst-case scenario at the vet. He carried her to the back for an x-ray to see if the bone was spongy or broken. We waited in the room while we heard him tell her, “Well, you’re being such a good girl. Just hold still for one second while we take your picture.” In five minutes, he brought us back to see the x-ray. It was neither broken nor cancer! Doc Newton prescribed a round of beef-flavored chewable antibiotics to help Kaweah’s toe heal and he gave her several extra treats.

kaweah’s pawpaws

Kaweah has been quite spunky ever since Thursday, with more energy and mobility than she’s had in a month. Sometimes I’m convinced that it’s not medications she needs, but a visit with Doc Newton and a handful of generic dog biscuits to buoy her health and well-being. Whatever it is, I’ll take it.

As my cold and the week wound down, I attempted a recipe that I wanted to test drive before Chinese New Year. The lunar new year falls on January 31st, which means a lot of celebratory dishes will be prepared and consumed on the 30th (the eve) and the 31st (the new year) in our house. If you’ve ever been to dim sum, you’ve likely encountered the Chinese egg custard tarts next to the mango jello and fried sweet sesame balls. These are a childhood favorite and an occasional adulthood indulgence for me. Egg custard tarts come in two forms – the first has a short crust pastry and the second has a flaky layered pastry. I like both, but I prefer the flaky pastry, so that’s what I set out to make.

water dough: water, salt, shortening, flour

fat dough: shortening and flour

custard: hot water, sugar, salt, evaporated milk, vanilla, eggs

Making the flaky pastry is a little like making puff pastry from scratch, except shortening or lard are used instead of butter and the process involves two doughs rather than the détrempe (water dough) and fat (butter). And instead of creating a large sheet of puff pastry, here we roll out each individual tart pastry.

make the fat dough: cut the shortening into the flour