Tuesday, October 31, 2006
Sunday, October 15, 2006
Saturday, October 14, 2006
Thursday, October 12, 2006
WE'RE DONE EATING - INTERNATIONAL GYOZA KING DAY - GYOZA KING RULES ALL - ONE LAND UNITED UNDER GYOZA KING
Sunday, October 08, 2006
Thursday, October 05, 2006
Monday, October 02, 2006
Wednesday, September 27, 2006
Monday, September 25, 2006
Sunday, September 24, 2006
Kaalikääryleet(for four - five persons)
Cut the stalk off the cabbage and cook the cabbage in salted water until the leaves are soft. You can carefully loosen the outer leaves as they soften. Lift the cooked cabbage onto a large plate to drain. Loosen the leaves one by one and chop the small inner leaves for the filling.
Finely chop the onion and fry in small amount of oil until translucent but not brown. Combine the meat, rice, chopped cabbage and seasonings into a smooth mixture. If the mixture is too thick, add some more of the cabbage cooking water.
Flatten the cabbage leaves. Lift a good tablespoonful of filling onto the leaf and roll it up tucking the edges round the mixture.
Place the rolls side by side in a baking dish, pour syrup and a little fat over them.
Bake the rolls for 1 hour at 200 °C. Half way turn the rolls over and baste them every now and then with the cabbage water.
Strain the pan juices and thicken with flour mixed with water. Add a little cream.
Serve the cabbage rolls with boiled potatoes and lingonberry purée.
---Oh yes, lingonberry puree. I have cans and cans of that in my pantry. No problemo. Here's a link to some Chinese cabbage rolls that look very very pretty. And finally, I found a recipe for Mexican cabbage rolls. JRW: Yeah, so sometimes my job is to set the mood of the kitchen. I didn't have any Polish music, so I busted out 'Volga Boatmen'. It turned the affair into a bit of a heavy bummer, not the mood for a good cabbage roll dinner, unless you are in a gulag or something. So, I think I switched it to Black Sabbath, which is perfect for ANYTHING ( don't argue with me, it is). If we do the Finnish version, I'll play some Emperor or Mayhem or something.
Tuesday, September 19, 2006
Sunday, September 17, 2006
Thursday, September 14, 2006
Friday, July 07, 2006
Wednesday, July 05, 2006
1. In dry wok, cook pine nuts over low heat, stirring often, until lightly toasted, 2 to 3 minutes. Transfer to plate and set aside.
2. In same wok, bring 2 1/2 quarts lightly salted water to a boil over high heat. Add pasta; stir to prevent sticking. Cook, stirring occasionally, until just tender, 10 to 12 minutes. Drain well and set aside. Dry wok.
3. Set wok over high heat and add 1 1/2 tablespoons oil. Add mushrooms and 1 teaspoon salt and stir-fry until tender, about 2 minutes. Transfer to medium bowl and set aside.
4. Return wok to high heat and add remaining 1 tablespoon oil. Add garlic and onion and stir-fry 1 1/2 minutes. Add remaining 1/2 teaspoon salt, rosemary and pepper flakes and stir-fry 1 1/2 minutes. Add broth and bring to a boil. Reduce heat to low and simmer 2 minutes, scraping up brown bits from bottom of wok. Add to bowl with mushrooms.
5. Return wok to high heat. Add mirin and mustard and stir with wire whisk to blend. Bring to a simmer then add reserved pasta and mushroom mixture and cook, stirring, 2 minutes. Toss in toasted pine nuts and serve.