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Recipes – Plate Of The Day http://www.plateoftheday.com Food Blogger - Adventures in Beijing, New York, Brooklyn and more Tue, 06 Oct 2015 08:22:55 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.7 Roasted Chicken Masala – Rotisserie Chicken http://www.plateoftheday.com/?p=1716 http://www.plateoftheday.com/?p=1716#respond Mon, 16 Sep 2013 10:11:48 +0000 http://www.plateoftheday.com/?p=1716 Roasted Chicken Masala – Rotisserie Chicken


On a recent trip back to NY, my sister gave us a huge supply of spices from the Park Slope Coop. So many that I decided upon returning to Beijing to try to make a home made Masala.


I’ve tried Chicken Masala before in the past but here’s a recipe that I got from BBC that is done all from scratch. Pretty easy overall, and the flavors and amazing. You don’t have to use a rotisserie, you can just bake as the original recipe describes but it’s a little more fun if your oven has this function and you also get a much more even and juicier meat as a result of the rotisserie.

Chicken Masala Ingredients

For the marinade
6 cardamom pods
2 tbsp cumin seeds
2 tbsp coriander seeds
4 whole cloves
1 tsp black peppercorns
1 tsp ground fenugreek
2 tsp ground turmeric
1 tbsp paprika
1-2 tsp hot chilli powder (the more you use, the spicier the dish)
¼ tsp ground cinnamon
1 tsp flaked sea salt
4 garlic cloves, peeled and crushed
1 inch piece fresh root ginger, peeled and finely grated
1 cup low-fat natural yoghurt

Whole free range chicken

Masala Spices Preparation method
To make the marinade, split the cardamom pods and remove the seeds. Put the cardamom seeds in a dry non-stick frying pan and discard the husks. Add the cumin and coriander seeds, cloves and black peppercorns and place the pan over a medium heat. Cook for 1-2 minutes, stirring regularly until the spices are lightly toasted – you know they’re ready when you can smell the spicy aroma.


Tip the toasted spices into a pestle and mortar, or an electric spice grinder, and pound to a fine powder. Transfer to a mixing bowl and stir in the fenugreek, turmeric, paprika, chilli powder, cinnamon and salt.


Add the garlic, ginger and yoghurt, then mix well and leave to stand while you prepare the chicken.


Place the chicken in a small bowl and marinate with your hands for several minutes. Cover with plastic wrap and place in the refrigerator overnight.


Preheat oven to 375F and set up the rotisserie (or just bake). Bake till internal temp of chicken reaches 180F (about 1 hour)


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Sourdough Walnut Bread Recipe http://www.plateoftheday.com/?p=1602 http://www.plateoftheday.com/?p=1602#respond Thu, 07 Jul 2011 20:37:43 +0000 http://www.plateoftheday.com/?p=1602
Sourdough Walnut Bread Recipe

sourdough walnut bread

I’ve been baking my own sourdough bread for over a year now. White sourdough is probably one of the most satisfying and easy artisanal breads to make as the white sourdough is pretty forgiving and the fermentation and proofing times are reasonable. Recently, I’ve decided it’s time to move on to more complex sourdough breads with darker and more challenging flours. A few weeks ago, I serendipitously came across a used copy of Nancy Silverton’s Breads From La Brea Bakery at the PS Bookstore here in Dumbo Brooklyn. Admission: I first tried the Normandy Rye sourdough bread recipe but this recipe calls for a 3 day starter that needs to be fed 3 times a day! So as others were bringing their kids and pets to work, I was bringing my sourdough starter with me to work for 3 days and feeding it in my cubicle. As luck would have it, on the 3rd day I shattered my sourdough starter jar on the subway ride home. I got a few ugly looks in the subway with the pungent sour smell of sourdough starter emanating from my bag !!!

Anyways until I get around to buying another giant 3 Qt glass jar to house the rye sourdough starter, I’ve been making Nancy’s recipe of Walnut Sourdough bread and I’m very very happy with this bread. The Sourdough Walnut bread recipe is so good that I may not go back to baking white sourdough ever again! The walnut sourdough crust is a rich dark brown color with a thick crunch and full nutty flavor. The interior is a light soft brown (and purple color if you leave it out too long) from the mix of rye and wheat flours with an intense sourdough taste while the caramelized toasted walnuts make for an incredible sweet finish. Honestly this is the best artisanal sourdough bread I’ve made (so far).
Complex Sourdough bread? Yes
The Walnut Bread contains white unbleached, rye and wheat flours so the texture and taste of the bread is more tough and rich than the regular white sourdough. The good news is that you can use the same live yeast starter as the White sourdough bread in the walnut sourdough bread recipe and don’t have to convert its diet over multiple days like you would with a Rye sourdough. But because it contains a low amount of white flour, there is less gluten in the bread which can cause a mess if you happen to over proof. Nancy’s secret to the recipe is to start off with pre-ferment 20 hour sponge / levain to get the traditional sourdough taste before you start the fermentation and proofing. Also there’s supposedly a chemical reaction in the sourdough recipe that occurs with the walnuts that causes the dough to turn a purplish color if left out too long so using the sponge is a great option. Finally because of the rye and wheat flours in the walnut bread sourdough recipe you won’t be able to hand knead this dough.
With that let’s start with the fun equipment you’ll need for the Walnut Sourdough Bread
Equipment for Sourdough Walnut Bread Recipe
Hand mixer with dough hooks (sorry you can’t hand knead this one)
Several large mixing bowls
Plastic wrap
Large Dutch Oven with lid
Measuring cups
Weight Measure (optional)
Rubber Spatula
Baking Paper

Recipe: Walnut Sourdough Bread Recipe

Summary: Walnut Sourdough Bread Recipe


  • Whole Wheat Flour (King Arthur preferred)
  • Medium Rye Flour (King Arthur preferred)
  • White Unbleached Bread Flour (King Arthur preferred)
  • mature white starter,139g
  • milk,30g
  • barley malt syrup,21g
  • whole wheat flour,227g
  • rye flour,99g
  • salt,0.25tsp
  • sugar, 1tsp
  • White bread flour,624g
  • salt,3.25tsp
  • walnut oil,2tbsp
  • walnut halves, 14oz (I used 1lb)


  1. Sourdough Bread Levain / Sponge
  2. water,430g
  3. mature white starter,139g
  4. milk,30g
  5. barley malt syrup,21g
  6. whole wheat flour,227g
  7. rye flour,99g
  8. salt,0.25tsp
  9. Mix and leave at room temperature for 5 hours until there are bubbles visible on the top, then cover tightly with plastic wrap and place in refrigerator for 8-12 hours till doubles in volume. This will depend on how active your starter is but mine was well double after 10 hours.
  10. Main Dough
  11. Sponge
  12. Water,170g
  13. sugar, 1tsp
  14. White bread flour,624g
  15. salt,3.25tsp
  16. walnut oil,2tbsp
  17. walnut halves, 14oz (I used almost 450g)
  18. Preheat an oven to 350F and place walnuts on a cookie sheet and bake for about 10 mins till crispy. Remove from oven and allow to cool completely.
  19. Mix water, sugar, flour, sponge for 2 mins by hand and let autolyse for 20mins. Add salt mix at medium speed for about 5 mins. It will seem a bit dry but don’t add water. Add oil and the dough will come back to a softer texture, mix for about 2 more mins. Finally knead in the walnuts. I added about 1 lb, it will depend on the size of your walnuts.
  20. Now place the dough into a well oiled bowl and cover tightly and place in the refrigerator for 8-12 hours.
  21. Proofing the Walnut Sourdough Bread
  22. Remove and divide the dough into two pieces. Slap and fold several times then shape into boules. Place in proofing baskets and allow to rise (about 1.5 hours to 2 hours). Because of the high content of Rye flour, do not let it over proof otherwise you’ll end up with a flat shapeless bread. Poke the dough at about 1 hour, then 1.5 hour, etc. If the poked hole remains, it should be time bake. Place a large dutch oven with lid in an oven and preheat to 500F.
  23. Bake your sourdough walnut bread
  24. You have to work quickly here to avoid loss of heat so read and prepare before doing this step. Take the Dutch oven out of the oven and remove the lid. Sprinkle water over the dough, then take a sharp knife and quickly cut a cross across the top of the dough about 1/4 inch deep. Then lift the dough by the baking parchment and drop into the Dutch oven and close the lid. Return the Dutch oven into the oven and bake at 450F for 45 mins. After 45 mins, the internal temperature of the bread should be near 190F. Remove and place on a cooling rack. After 20-30mins, enjoy your awesome Sourdough bread! Repeat the step with your other Walnut Sourdough bread.

Preparation time: 30 hour(s)

Cooking time: 1 hour(s) 30 minute(s)

My rating 5 stars:  ★★★★★ 1 review(s)

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4th of July BBQ? Try This 4th Of July BBQ Beef Brisket Recipe http://www.plateoftheday.com/?p=1594 http://www.plateoftheday.com/?p=1594#respond Thu, 30 Jun 2011 08:45:57 +0000 http://www.plateoftheday.com/?p=1594 4th of July BBQ? Try This 4th Of July BBQ Beef Brisket Recipe

bbq beef brisket homemade recipe
What are you going to BBQ for the fourth of July this year? I’ve blogged about a lot of BBQ recipes in the past and while you can go the safe and easy route of a BBQ / Oven Slow Roasted Pork Shoulder, the big challenge and bolder flavors (in my opinion) will come from barbequing your own piece of beef brisket.

The challenge of BBQ Brisket is that it takes a long time (7-14 hours) and if you remove the brisket off the BBQ too soon, you’ll end up with a pretty tough piece of meat. Like Pork Shoulder, it’s all about the slow low heat of the BBQ grill or oven. Why? Because the brisket is a very tough muscle at the front of the chest and is used to stabilize the cow as it stands and while it is moving.


It’s going to take a long long time to break down the tough muscle fibers in the brisket to become the tender succulent piece of smoky bbq. But it’s well worth it of course. Get a bucket of beers and gather your friends around the BBQ, and have a great time as you smoke and bbq your brisket this 4th of July.

Recipe: 4th Of July BBQ Beef Brisket Recipe

Summary: 4th Of July BBQ Beef Brisket Recipe



  1. I did an overnight brine to help further break down the meat and connective tissue of the brisket, however most of the recipes I’ve read do not require an overnight brine prior to BBQ. You can read about the brine steps here if you’d like to give it a shot. Because the salt gets into the beef during the brine steps, I think it does contribute some flavor throughout the meat and does give the brisket some more extra flavor. Again, it’s up to you – you’ll already be BBQ’ing for 14 hours so what’s another 10 hours the night before you start.
  2. Rinse your brisket with cold water and pat dry with a towel. Then rub brisket with the dry rub spices and set aside.
  3. bbq beef brisket homemade recipe
  4. Prepare the smoker. I don’ t have a real smoker but just created a makeshift bbq smoker by converting my Weber Smoky Joe. You put the coals on one side, and a small aluminum pan on the other side and fill with water. Light up the coals to let them start to burn. Meanwhile soak your smoking chips in water with a small shot of bourbon. After about 20 mins when the coals are smoking hot, sprinkle half of your bbq smoking chips on the grill.
  5. bbq beef brisket homemade recipe
  6. Now place the bbq grill on top of the coals and water and when the temperature stabilizes at 225F, place your brisket on the bbq grill. Kick back and hang out with your friends for the next 10 hours. It’s about 90 mins per pound of brisket beef is the average but it also depends on how well you can stabilize the temperature.
  7. bbq beef brisket homemade recipe
  8. Watch the coals and the water level, and after about 2 hours add the rest of your smoking chips to the coals. You want to eventually reach what is called the stall zone (140-150F). At this point do not crank up the heat, this is the time when the heat is being internalized by the brisket to break down the connective tissues. Once that has occurred, the brisket will eventually reach an internal temperature of 190F. Remove, rest for 20 mins and then enjoy!
  9. bbq beef brisket homemade recipe

Preparation time: 45 minute(s)

Cooking time: 11 hour(s) 40 minute(s)

My rating 4 stars:  ★★★★☆ 1 review(s)

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Chicken and Okra Gumbo Recipe http://www.plateoftheday.com/?p=1592 http://www.plateoftheday.com/?p=1592#comments Sun, 05 Jun 2011 18:17:11 +0000 http://www.plateoftheday.com/?p=1592 Chicken and Okra Gumbo Recipe


If you like thick sauces with intense flavors (who doesn’t), then this Chicken and Okra recipe is for you! Because it’s flour based, it does take some time to cook in however – you start by making a roux which takes about 1.5 hours. But believe me it’s well worth it for the thick chicken stock flavors to blend in. Serve over rice.


Recipe: Chicken and Okra Gumbo

Summary: Modified off of a Food and Wine Recipe


  • 1 cup all-purpose flour
  • Vegetable oil
  • 1 large white onion, cut into 1/2-inch dice
  • 3 large celery ribs, cut into 1/4-inch dice
  • 2 green bell peppers, cut into 1/2-inch dice
  • 3 garlic cloves, finely chopped
  • 6 cups chicken stock or low-sodium broth ( I like to use the drippings off of a chicken instead and fresh bones from a roasted chicken to be removed later)
  • 6 ounces andouille links, thinly sliced
  • 2 bay leaves
  • 2 tablespoons Walkerswood Jamaican Jerk Paste / Sauce
  • 1 tablespoon dried thyme
  • 1 tablespoon smoked hot paprika
  • 3/4 pound fresh or thawed frozen okra, sliced 1/4 inch thick
  • One 3 1/2-pound rotisserie chicken—meat shredded, skin and bones discarded
  • Salt and freshly ground pepper
  • Tabasco
  • Steamed rice, for serving
  • 2 scallions, thinly sliced


  1. 1.In dutch oven pan, mix flour with 1/2 cup of oil until smooth. Cook the roux over moderately low heat, whisking frequently until dark brown, about 1 hour and 30 minutes. Then add in the chopped onions, celery, bell peppers and garlic and cook over moderately low heat, stirring, until the onion is translucent, about 20 minutes.
  2. 2.Gradually add the chicken stock to the casserole, whisking until smooth. Add the andouille, bay leaves, jerk paste, thyme and paprika and bring to a simmer. Cook over low heat for 45 minutes, stirring occasionally.
  3. 3.Add the okra to the casserole and simmer until tender, 15 minutes. Stir in the chicken meat and season the gumbo with salt, pepper and Tabasco. Discard the bay leaves, ladle the gumbo over rice, garnish with the scallions and serve with Tabasco.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s) 40 minute(s)

My rating 5 stars:  ★★★★★ 1 review(s)

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Cumin Turmeric Spicy Dhal Lentil Soup Recipe – Spring Liver Cleanse Diet http://www.plateoftheday.com/?p=1540 http://www.plateoftheday.com/?p=1540#comments Sun, 01 May 2011 14:44:20 +0000 http://www.plateoftheday.com/?p=1540
Cumin Turmeric Spicy Dhal Lentil Soup Recipe – Spring Liver Cleanse Diet

Last week I embarked on another Spring Liver Cleanse Diet and currently at day 10 of 21. It’s been going quite well this time around thanks to stocking up plenty from a trip to Costco and Fairway. The trick to the Spring Liver Cleanse really is get as much variety of vegetables and fruits otherwise you’ll suffer from boredom. Most of the old favorite liver cleanse recipes such as Roasted Red Beets, Garlic Roasted Asparagus and Peppers, Roasted Butternut Squash, and a couple recipes from Sarma Melngailis’s Living Raw Foods have done the trick but I decided this time around to branch out to some Asian inspired dishes such as this Three Lentil Dal Recipe that I modified from a Food and Wine recipe. I just got some beautifully colored lentils from Sahadi’s Brooklyn and had to put them to great use.

Recipe: Cumin Turmeric Spicy Dhal Lentil Soup Recipe (adapted from Food and Wine’s 3 Lentil Dal )

Summary: Cumin Turmeric Spicy Dhal Lentil Soup


  • ¾ cup of yellow lentils
  • ¾ cup of green lentils
  • ¾ cup of red lentils
  • 1 teaspoon of cumin or cumin seeds
  • ½ teaspoon of turmeric
  • ¼ teaspoon of cayenne pepper
  • 1 onion yellow or red
  • 2 cloves garlic, minced
  • 1 tomato
  • Kosher salt


  1. First wash the lentils thoroughly by rinsing them with cold water over a fine sieve.
  2. When washed, drain and pour into a large dutch oven and fill with fresh water with about 1.5 inches of water is above the lentils.
  3. Turn heat to high to a boil, then reduce to simmer.
  4. Add a few tablespoons of salt, stir and allow to cook uncovered for about 30-40 mins till soft.
  5. Adjust water level to your liquidity taste (want it soupy or chunky?).
  6. Meanwhile, dice the onion to ½ inch slices and fry with garlic over a medium pan coated with olive oil.
  7. Add cumin and a teaspoon of salt.
  8. Fry for about 6 minutes at medium heat till onions are translucent.
  9. Next, add in the turmeric and cayenne pepper.
  10. Add another tablespoon of olive oil and then add in the tomato.
  11. Continue to fry for about 3-5mins till your sauce becomes a thick paste.
  12. Once dhal is ready, stir in the sauce into the dhal and serve immediately.
  13. You can garnish with some cilantro, salt and pepper.

Preparation time: 10 minute(s)

Cooking time: 45 minute(s)

Diet type: Vegan

Diet (other): Low calorie, High protein

Meal type: supper

Culinary tradition: Middle Eastern

My rating 3 stars:  ★★★☆☆ 1 review(s)

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German Style Pretzels Recipe http://www.plateoftheday.com/?p=1510 http://www.plateoftheday.com/?p=1510#comments Fri, 25 Feb 2011 14:13:04 +0000 http://www.plateoftheday.com/?p=1510 German Style Pretzels Recipe

Easy German Style Pretzel Recipe

If you live in a city that has a lot of street vendors, you’re probably pretty familiar with street pretzels. These are ‘ok’ in my opinion – usually too dry and too chewy. Here in NY the latest addition to bread bakeries are pretzels. They are served warm and you can dip the pretzels in mustard or butter. What a difference! But have you tried to make your own?

Easy German Style Pretzel Recipe

A couple years ago I tried to make some homemade bagels but they were an utter disappointment – soggy and too breadlike. What I didn’t know back then was the finishing secret: LYE. Yep, good old sodium hydroxide. It’s pretty dangerous yes but with precautions, there’s nothing to worry about and your pretzels will be amazing. Crispy on the outside and soft and chewy on the inside. You can buy it online at www.essentialdepot.com or if you are in NY, you can pick up a bottle at the Brooklyn Kitchen in Williamsburg.

Easy German Style Pretzel Recipe

Easy German Style Pretzel Recipe

German Style Pretzels Recipe
Author: Simon Dang (modified from Food and Wine Magazine)
Prep time: 2 hours 30 mins
Cook time: 17 mins
Total time: 2 hours 47 mins
Serves: 5
Authentic German Style Pretzels – homemade recipe. Shiny, crunchy crust
  • 1. 3 3/4 cups bread flour
  • 2. 1 1/2 cups warm water
  • 3. Pinch of sugar
  • 4. 1 1/4 teaspoons active dry yeast
  • 5. 2 teaspoons kosher salt
  • 6. 2 tablespoons unsalted butter, softened
  • 7. 10 cups lukewarm water
  • 8. 1/2 cup food-grade lye micro bead
  • 9. Coarse salt or pretzel salt, for sprinkling
  1. Measure out 1 ½ cups of water and microwave for 20 seconds to heat up to lukewarm. Add in the pinch of sugar and then mix in the yeast.
  2. Measure out 3 3/4 cups of bread flour and mix with the salt.
  3. Create a volcano shape with the flour and pour the water/yeast mixture. Take a fork and slowly mix in the flour into the water/yeast mixture.
  4. Knead by hand for about 15 minutes until the dough is elastic.
  5. Transfer the dough to a lightly floured surface. Cover with a towel and let rest for 5 minutes. Separate the dough into 8 equal pieces and roll each into a ball. Cover the balls and let rest for another 5 minutes.
  6. Roll each ball of dough into a long rope about a foot and half long. Form the rope into a U shape then cross the ends over each other twice to form the twist, then bring the ends to the bottom of the U and press the tips onto it.
  7. Arrange the pretzels on two baking sheets with parchment paper and let stand uncovered in a warm place for 45 minutes, or until slightly risen. Refrigerate the pretzels uncovered for at least 2 hours or overnight.
  8. Preheat the oven to 400°. While wearing latex gloves, long sleeves and safety goggles, fill a large, deep ceramic, plastic or glass bowl with the lukewarm water. Carefully add the lye (always be sure to add lye to water, never the other way around) and, taking care not to splash, stir the solution occasionally until all the beads have fully dissolved, about 5 minutes. Using a slotted spatula, gently lower a pretzel into the solution for 15 seconds. Carefully turn the pretzel over and soak it for another 15 seconds. With the spatula, remove the pretzel from the lye solution and return it to the baking sheets.
  9. Sprinkle the pretzels with coarse salt and bake on the top and middle racks of the oven until shiny-brown and risen, about 17 minutes; shift the pans halfway through baking. Let the pretzels cool slightly on the baking sheets before serving.

For the full German experience, eat pretzels with sweet mustard, butter, and a side of weisswurst and of course some beer. Enjoy!

Easy German Style Pretzel Recipe

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Happy Chinese New Year – Easy Jiaozi 饺子Recipe http://www.plateoftheday.com/?p=1506 http://www.plateoftheday.com/?p=1506#respond Thu, 03 Feb 2011 19:28:09 +0000 http://www.plateoftheday.com/?p=1506 Happy Chinese New Year – Easy Jiaozi 饺子 Recipe

Pork and Leek Chinese dumplings jiaozi

Handmade Chinese Dumplings ( Jiaozi )

Pork and Chinese Leek Flavored Dumplings Recipe

Happy Lunar New Year. Here’s a super simple step by step recipe on how to make your own homemade Chinese dumplings (Jiaozi)

Chinese dumplings are mostly a traditional Northern China dish. In Beijing it’s quite common to order a plate of Jiaozi in place of rice with your meal. jiaozi chinese dumpling stuffing mixture Jiaozi can be eaten for breakfast, lunch or dinner. Chinese dumplings are traditionally served steamed in a bamboo basket and dipped with a mixture of soy sauce and white vinegar or boiled with soup (as shown in photo below), or pan fried. The heart of the Chinese Dumpling is the stuffing of course and every family has their own recipe. Feel free to experiment on your own for the choice of meats, vegetables, etc. I’ve eaten all kinds of varieties of jiaozi that include lamb, beef, tofu, mushrooms, chicken, pork, and even fish dumplings.

Chinese Dumpling Jiaozi Stuffing Mixture (makes ~ 100 Jiaozi)

one packet of round Chinese dumpling skins (be sure it is Chinese Dumpling skins and not Wonton skins. Wonton skins are thicker)
1.5 lbs mix of lean and fatty ground pork (the fat gives great flavor but too much will cause your Chinese dumplings to leak out during cooking so try to get a mixture of both lean and fatty pork)
4-5 cups of chopped Chinese Leeks (can also use regular leeks but will need to slice thinly)
1 cup of chopped Napa cabbage
3 tbsp of corn starch
2 tbsp of salt or soy sauce.
ground pepper

Mix up your lean and fatty ground pork in a large mixing bowl. Chop Chinese Leeks and Napa Cabbage to about 1/4 inch pieces and mix in with the meat. Add 3 tbsp of corn starch, salt and ground pepper to the mix. folding jiaozi chinese dumplings Stir until well mixed. Since the leeks will soften and reduce in size during cooking, you’ll want a higher proportion of leeks in this mixture. Add more if necessary.

Folding your Jiaozi Chinese Dumplings

There’s a whole art to folding these Chinese dumplings and here’s your chance to create your own style. The following is just a recommendation on how to fold your Chinese dumpling jiaozi. I’ve met some handy veterans that can stuff and roll these Chinese dumpling jiaozi with one hand!

First fill the Chinese dumpling wrapper with about a teaspoon of stuffing, then taking your index finger brush a small amount of warm water just on the far edge of the wrapper opposite of you. Gently fold the Chinese dumpling wrapper over with your fingers and seal to finish. To make a fancy edge, you can double fold over and then press to the wet edge of the Chinese dumpling wrapper. (See photo).

Cooking your Jiaozi Chinese Dumplings

As I mentioned before Chinese Dumplings are very versatile in Northern Chinese cooking. You can simply steam your jiaozi or boil them with noodles. Chinese dumplings are also great pan fried like potstickers.

Chinese Dumpling Jiaozi Soup:
Add a quart of water to a saucepan and bring to a boil. Add your Jiaozi into the boiling water. When the Chinese Dumplings float they’re ready. Drain and set aside. (at this point you can pan fry them if you want to go that route – they can be eaten with soy sauce/white vinegar mixutre or hot sauce). To make a Chiense Dumpling soup, boil a few quarts of chicken or vegetable stock. Add Napa cabbage, mushrooms. Then mix in your Chinese dumplings. Season with soy sauce, sesame oil, raw chopped scallions. Enjoy!

handmade chinese dumplings jiaozi soup

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Deer Liver, Onions and Mash Recipe http://www.plateoftheday.com/?p=1471 http://www.plateoftheday.com/?p=1471#respond Thu, 13 Jan 2011 16:33:50 +0000 http://www.plateoftheday.com/?p=1471 Deer Liver, Onions and Mash Recipe

Deer Liver, Onions and Mash Recipe
Here’s a hearty meal that will pair nicely with any of the 3 German Hardcore Liquors I recently blogged about. Sorry Vegans. Sorry Vegetarians. (Maybe you don’t want to scroll down and see the photos below). Ok venison is pretty easy to get these days, but fresh deer liver is probably a little more of a stretch.

So while I was out in Germany in December I was fortunate that my girlfriend’s step father had a great hunting week and shot two deer and a one wild boar. Deer Liver, Onions and Mash Recipe He says the deer liver has a lot of vitamin D and is great for the long dark winter months when sunlight is scarce (the human body produces vitamin D when exposed to rays of ultraviolet B). When cooked thoroughly, liver develops the taste of a meaty steak although with a grainy texture. I’ve had plenty of venison but never deer liver, but figured I would try it and blog it all for you all. Besides, Robert Di Nero and Christopher Walken were awesome in the 1978 classic The Deer Hunter. Fresh Deer Liver, Onions, and Mash RecipeDeer Liver, Onions and Mash Recipe Ingredients: Deer Liver, potatoes, onions, butter, flour, apple sauce (optional). Salt and Pepper. Fill a large pot about ¾ with water and bring to a boil on the stovetop at high temp. Add peeled potatoes. Meanwhile take the fresh liver and slice it thinly about ½ inch in thickness and sprinkle both sides with fresh sea salt and pepper. Deer Liver, Onions and Mash Recipe Set aside and slice the peeled onions and fry over medium low heat with plenty of butter. Stir frequently but allow onions to carmelize then remove them from the frying pan but don’t clean the pan. Using a fork or tongs, coat each liver slice individually with flour. Add ample amounts of butter to the pan, turn up to medium high and fry the liver slices. Some blood will ooze out of the liver, but that’s normal. Fry for about 5 mins on each side till the consistency is solid like piece of steak (unless you like it mushy and bloody).

Deer Liver, Onions and Mash Recipe

Remove from pan. Take the potatoes and mash, add in butter, salt and milk. With the remaining butter in the frying pan from the deer liver, slowly add a mixture of water and flour to thicken. You can add wine or bourbon to richen the sauce. Serve and enjoy!


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Feuerzangenbowle Recipe German Christmas New Years Tradition http://www.plateoftheday.com/?p=1432 http://www.plateoftheday.com/?p=1432#respond Mon, 03 Jan 2011 21:35:15 +0000 http://www.plateoftheday.com/?p=1432 Feuerzangenbowle Recipe German Christmas New Years Tradition

Feuerzangenbowle German Christmas New Years Tradition

Happy 2011 New Years!! Have a good holiday and New Year’s? I spent my holidays up in Northern Germany this year with my girlfriend’s family and was introduced to some really interesting German holiday traditions for Christmas and New Year’s. First off is Feurerzangenbowle, a fun way to share a strong warm, mulled wine on a cold winter’s night. Maybe you’ve heard of Glühwein (a spicy hot cider wine), also a German Christmas Holiday drink and although Feurerzangenbowle is similar in some respects, Feurerzangenbowle is just as much about the execution and preparation of the drink as the drink itself. The direct translation of Feurerzangenbowle is fire tong punch which is pretty obvious once you see how this is done.

2 bottles of red wine
3-4 cups of fresh squeezed orange juice
1/3 cup of fresh squeezed lemon juice
1 teaspoon of cinnamon or nutmeg to taste
High alcohol content rum (50% or higher so it’s flammable)
Large solid block of sugar (they sell them as cones called Zukerhut in Germany) or can be substituted with sugar cubes.

Feuerzangenbowle German Christmas New Years Tradition

Combine wine, juices and spices and heat in a large pot (a fondue pot works great). Place a tong or some sort of metal device to hold the chunk of sugar over the bowl (in medieval times, it’s said they used swords to hold the sugar). Add rum to the sugar and allow to soak in for a few minutes, then turn the lights off, strike up a match and light up the rum soaked sugar. Allow the sugar to burn and melt into the wine. Take a ladle to mix the wine, and add more rum to taste (and keep the fire going). Immediately serve in large mugs and enjoy your Feuerzangenbowle! Frohe Weihnachten und Gutes Neues Jahr!

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Smoked Trout and Fingerling Potato Salad Recipe – Jack The Horse Tavern Brooklyn Heights NY http://www.plateoftheday.com/?p=1406 http://www.plateoftheday.com/?p=1406#respond Wed, 01 Dec 2010 15:11:23 +0000 http://www.plateoftheday.com/?p=1406 Smoked Trout and Fingerling Potato Salad Recipe – Jack The Horse Tavern Brooklyn Heights NY

smoked trout and fingerling potato salad recipe - Jack The Horse Tavern Brooklyn Heights NY

Ok, I’m back after a 1 month hiatus. Work has been crazy and then last week I was out in LA for Thanksgiving and my sister’s wedding. (lots of good blogging material of course). Let’s start off with an awesome recipe from Tasting Table that is similar to the amazing smoked trout salad at Jack the Horse Tavern Restaurant in Brooklyn Heights. It’s a rather simple salad but delivers complex flavors and textures. One bite reveals the warm soft boiled fingerling potatoes vs. cold crunchy celery, sweet spicy raisins vs. salty smoked trout. I slightly modified the recipe from the Tasting Table version and so should you since it’s really all a matter of taste. For example the Tasting Table recipe calls for cooling the potatoes, but I prefer serving the potatoes warm like they do at Jack The Horse.

6 fingerling potatoes, halved lengthwise
1 roasted red beet cut in thin slices
⅓ cup golden raisins
⅛ teaspoon red-pepper flakes
6 celery ribs, thinly sliced on the bias, leaves reserved (can reduce if you don’t want too much crunch in the salad)
1 cup loosely packed flat-leaf parsley
½ cup of arugula or mixed baby greens
Salt and freshly ground black pepper
½ pound skinless smoked trout, broken into small pieces

3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon mustard

Boil the potatoes and set aside. In a large bowl, mix the greens, parsley, raisins, pepper flakes and slices of beets. Toss in the smoked trout and potatoes. Mix lemon juice, olive oil, mustard and drizzle over the salad. Salt and pepper to taste.

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