They look like peony buds. They taste like childhood. Very delicate, barely sweet. The dough is laminated, but the proportions and the method are somewhat unusual and make the dough very light. But it is the taro stuffing that makes these pastries so desirable. If you are yet to discover the flavor of cooked Taro Areca — the one with pink fibers and the flavor of pastry cream — stick around while taro is being steamed! I bet you’ll be amused with its aroma.
Лохматый пирожок из таро! Так я прозвала этот dumpling, when saw it for the first time in the picture 10 years ago. I became obsessed — needed to find the recipe and try making it. If I remember correctly (the original is not available anymore), I found a Chinese recipe and had somebody help me translate it. It was challenging and fun!
Цвіклі (pol. ćwikła) is a hot beets appetizer in Poland and Western Ukraine. It is made with boiled or steamed beets, grated, seasoned, and mixed with some horseradish puree and spices. The level of heat and the list of ingredients vary from region to region and from family to family. Besides all kinds of vinegar, the acidic elements range from lemon juice to dry red wine. Just make it to your taste.
It is the season for zucchini, summer squash, and cucumber flowers. If you see them on Farmers Market and want to, but don’t know how to turn them into a beautiful and healthy dish, this recipe is for you! Note, that stuffing part can be used as a recipe for humble zucchini pancakes when the flowers are not available anymore.
Both beet varieties in this salad are an heirloom. Detroit red beets are the most popular, often described as “old standard.” Touchstone Gold roots have bright yellow flesh and retain their color when cooked. They are smooth, sweet and tasty, highly flavorful. Creamy Feta dressing with a touch of garlic compliments them, and the toppings add to their beauty. If you like a combination of earthy-sweet and pungent-salty, this salad is for you!
I dreamed of making something special with the treasures I got at the LivinOrganics farm for a few days. The idea of steamed chard rolls came to me when two other legendary recipes crossed my mind almost at the same time — capuns and vertical lasagna with morels. Gently steamed broad chard leaves seemed a good candidate to sub the sfoglia. And then there were April’s amazingly sweet young carrots I could use to flavor bechamel, along with garlic and cheddar.
Pompano is one of many available at Asian grocery stores delicious fish good for steaming (and for other cooking methods!). If you follow a healthy diet and have a limited budget, it is worse discovering. Pompano, though, is unbelievably easy to prep, cook, and eat — seriously! you can eat it with a spoon!
If you follow the recipe step-by-step never skipping a single instruction, it’ll work for you like magic! You will get perfectly steamed eggs with runny egg yolk and easy to peel shell every time.
They were one of the most exciting dim sum items I ever tasted in Singapore — you make a bite and watch how hot golden lava slowly flows out. That lava is an unusual custard based on salted duck egg yolks and condensed milk. Steamed buns are served hot with hot green tea. They are addictive for those who crave for rich milk and egg flavors, creamy and fluffy textures, and a delicate, sweet and salty balance.