Always Leave Them "Wonton" More

"Let's go out for Dim Sum sometime." Words I never thought I's here comin gout of my wife's mouth. Largely due to an incident  in Detroit where she got food poisoning from chinese take out. And it didn't help that her old housemate would regularly get sick after buying and eating discount meat from the chinese market.  I have fond memories of Dim Sum in my Ottawa years, a tasty and inexpensive lunch shared among friends so I am definitely up for it anytime.  So far I haven't tracked down a location that I am confident with but there are a few contenders. But until we have our date night at a local T.O. spot. What's to stop me from making some at home?

Chicken feet aside (tried it, not a  fan) The most popular item on the Dim Sum menu are the assorted pot stickers. I've made them before and can easily find a decent recipe for any assortment of flavours. But most cookbooks generally skip the recipe for the wontons. This was made clear to me by a recent visit to Chapters, as I perused the Asian cookbooks, not a single one had a simple wonton wrapper recipe. What gives? I know they are easily found in most grocery stores (aside from my local No Frills, jerks, finally found them with the salad greens) but I thought it would be like reading a decent italian cookbook which generally have a simple pasta recipe within it's pages. Not the case. So with a bit of googling, I found that the wrappers are not only simple to make, but are pretty much the same as egg noodles. I was thinking rice flour, but nope, just good ol' A.P.F.

I had just bought a whole organic chicken and used the breasts to make chicken fingers for the girls the night before, and was brining the legs and thighs. So I thought I'd use them for a potsticker filling. Using a "Pork and Cabbage" recipe from Asian Bites - Tom Kime as my frame for this effort.  Did I succeed? Not so much. But in a good way. I made the dough for the wontons, then the filling. But just as I started rolling out the dough, my family burst through the door. Out of time. So with the chicken and cabbage filling still warm on the stovetop. I threw a pot of water on, pulled almond sized  pieces off of the dough into a bowl. Threw them in the boiling water and a quick strain and used the residual heat and starchy liquid to reheat and sauce up the meat. And oh man, it may not be dim sum, but it was tasty. Next time. Start an hour earlier. But for now, maybe I've come up with a new family staple.

Slow and Steady wins with Taste!!!

Yes, wins the taste...Bravo, Christos...

I am of course referring to the age old art of slow cookery. On our recent trip to our storage unit to drop off our environmentally friendly christmas tree (plastic Canadian Tire tree) and I dug out our old slow cooker. Nothing fancy, not even a shut off timer. But I thought I'd give it a test run. Try to make some fix it and forget it goodness. So far I've made a couple of dishes with it. One was a vegetarian curry recipe I got out of a no name slow cooker magazine. Thoroughly underwhelmed with that one despite my wife and her sister's compliments. I thought they were being generous but they even had seconds; so either vegetarians are use to bland or my tastebuds are losing their subtlety. But the next dish, A mahogany chicken that mimics the flavour of those ducks you see hanging in chinatown windows. This recipe I got out of a slow cooker cookbook from my trusty ole library. Art of the Slow Cooker by Andrew Schloss. I had to make some adjustments due to my lack of various soy sauces and chinese cooking wines. Back with my vegetarian thai experiments light soy was used in place of fish sauce so I reversed the dish and used the fish sauce in soy's place, along with tamari and bragg's aminos and brown sugar, I made something very tasty. Sweet, Salty, Savoury, and dark, right down to the bone, and I am a bone chewer from way back so chewing through the softened bone and taste the brine in the marrow left a very good impression.

Apparently,  because the cooker is always covered, there is no concentration of flavouring liquids as it simmers away. In fact the liquid increases with the juices released from the meat and veg. What happens instead is the liquid impregnates the food in the slow cooker, much like a brine. this may be why hunks of meat took to it better than slices of vegetable. But I'm sure if the flavours in the curry were stronger, it would have worked.

Mr. Schloss tends to skillet fry most of his ingredients for a few minutes before adding them to the cooker. then when the cooking is done, remove the meat and add a thickener like cornstarch, breadcrumbs, instant potato flakes as the recipe suggests, or just simmer the sauce down. At this point, I can figure out what flavours can add a lot to a dish with a slow and low cooking time. So I see great things ahead with my slow cooker.