greek salad with lemon and oregano

Recently, I attempted to roughly outline the parameters of the gap between the recipes you see here on this site and what I might have made for dinner last night. In the first category, weve got words like aspirational and exceptional or unusual and best in category or just seriously we all need to make this right now. Its fun, noteworthy stuff. Sure, its also our dinner, you know, on the days such exciting things come to pass in my kitchen, but its the second category staples, comforts and easy wins, things that miraculously make all three people around the table happy at the same time that dominate our table the rest of the time.

Now, I was perfectly content to keep this dull stuff to myself workaday salads, breaded thigh cutlets, flatbread with whatever vegetable needs to be used up first but you asked. And while at first I resisted because I just thought you were being polite in a Wed love to hear every precious new word your kid used incorrectly this week or No, please tell me more about how web analytics work, kind of way, Ive since concluded that this is silly. Everyone needs dinner inspiration. Maybe something here could be yours. I hope it will be.

[Clockwise from top-left: Broccoli toasts (a riff on this, sans anchovies and simplified), a cabbage salad I am still fussing with and roasted potatoes. Crispy chicken thighs, broccolini and wild rice, mostly off-stage. Baked Chicken Meatballs, this salad, but with the dreaded romaine lettuce for bulk, green beans and Simplest Potato Gratin (even simpler, recipe needs an update), mostly off-stage. Pasta with Garlicky Broccoli Rabe, tomato salad, green beans, an apple that a 3 year-old decided to relocate to the table, and my husband's iPhone, which I'd encourage us bust him for if I hadn't taken this photo with my own.]

We make Greek salads a whole lot around here, in part because we are feta junkies, and in part because while my 3 year-old hasnt exactly taken to the whole mixed-baby-greens-with-a-light-vinaigrette yet, he will usually happily pick away at tomatoes, cucumbers and peppers if theyre put out before him. The Greek salad, in its purest form no romaine lettuce, red wine vinegar, garlic or Dijon or, heaven forbid, basil is the ultimate summer dish, and as the tomatoes, cucumbers and peppers will only get better as the weeks get warmer, a great thing to have in your repertoire. My favorite way to eat them is with a big slice of feta on top (the way I remember having them in Greece, uh, 15 years ago) that I break up with my fork, ensuring that no bite misses out on a crumble. Lemon juice and olive oil are all the dressing you need, and I have been assured by a Greek friend that even the olives are optional (she says it was more common to have them on the table than in the salad growing up) if theyre not your thing. If you can find or grow fresh oregano, I like a sprig of it minced on top above all else. But mostly, my favorite thing about this is that, uncluttered by lettuce and a heavy dressing, its all crunch and colors and brightness, and we can get the ingredients from fridge to table in less than ten minutes. Most nights, thats what its all about, isnt it?

Showed you mine, now show me yours: My single favorite question to ask anyone about cooking is Whats in your dinner rotation? What are your go-to meals, the things you make, again and again? Its not a test; I am not here to look down my nose at your (delicious) frozen tortellini and skillet turkey burgers, but shamelessly digging for cooking inspiration. So, now Im asking you share away!

One year ago: Vidalia Onion Soup with Wild Rice and Tzatziki Potato Salad
Two years ago: Rhubarb Streusel Muffins and Strawberry Summer Cake
Three years ago: Mushroom Crepe Cake and Braided Lemon Bread
Four years ago: Almond-Raspberry Layer Cake and Asparagus, Goat Cheese and Lemon Pasta
Five years ago: Cornmeal Cherry Upside-Down Cake and Mushroom Streudels
Six years ago: Baked Eggs, Chive Biscuits and Blood Marys and Homemade Oreos

Greek Salad with Lemon and Oregano

Serves 2 generously, 4 as starter or side

1/2 a large, seedless English cucumber (about 6 to 7 ounces), chopped
1/2 a green bell pepper, chopped
1 cup (about 6 ounces) cherry or grape tomatoes, halved
1/4 cup kalamata olives (you can also serve these alongside)
1/4 small red onion, thinly sliced
1 lemon, halved
2 to 3 ounces feta (Bulgarian or French, if you can find them, are my favorites), in thick slices
2 tablespoons olive oil, or more to taste
Salt and freshly ground black pepper
1 spring oregano, leaves minced

Toss cucumbers, pepper, tomatoes, olives (if using) and onion in a shallow bowl or deep plate. Squeeze half a lemon over it. Arrange feta slices on top. Drizzle with olive oil, sprinkle with salt, pepper and oregano. Serve with a slice of feta on top of each serving, and the second half of the lemon for those that like their salads punchier.

* If youre concerned about the pungency of the raw onion, you can squeeze the lemon juice on top of it and let it sit for a while in a dish before adding both to the salad. It will mellow and soften it.

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Greek Salad with Orzo and Black-Eyed Peas Recipe at Epicurious.com Find the recipe for Greek Salad with Orzo and Black-Eyed Peas and other legume recipes at Epicurious.com Greek Salad Recipe Greek salads are a common addition to any Greek meal. They are also wonderful on their own, keeping to a classic or traditional version as well as recipes that offer ... Greek Chicken Pasta Salad with Feta and Herbs Recipe The Lemon ... Do you ever find yourself in a chicken rut? Who doesnt. Greek Chicken Pasta Salad with Feta and Herbs promises to pull you and your family right out of that ... Better than takeout: Greek Style Potatoes with Oregano and Lemon These potatoes will knock your socks off! I have always loved the moist lemony/garlicky potatoes you get in the Greek restaurants along the Danforth in ... Kraft Salad Dressing, Greek Vinaigrette Dressing , With Feta ... Good Seasons Salad Dressing is made with extra virgin olive oil, oregano and Athenos-brand feta cheese Reduced-fat; low in calories Gives salads a fresh, distinctly ... Greek Salad Sandwich With Creamy Lemon Dressing Recipe - Food.com ... From Bobby Flay and Hellman's. Added and cleaned the instructions. Recipe Shed: Classic Lamb Kleftiko - Greek-themed Sunday roast ... Recipe Shed: Classic Lamb Kleftiko Greek-themed Sunday roast with lemon, oregano, feta cheese and City Farmed organic lamb Lemon-Roasted Chicken with Arugula Salad and Dilled Orzo - Martha ... Preheat oven to 450 degrees. Set a large saucepan of water to boil. On a large rimmed baking sheet, toss together chicken, garlic, lemons, oregano, and 1 teaspoon oil ... Slow Roasted Greek Style Leg of Lamb with Oregano and Lemon ... There's nothing like slow roasting, and this is my favorite way to cook leg of lamb. So easy, so delicious - and it's all cooked in one big pan. Recipe at Farmgirl Fare Greek Chicken Pasta Salad with Feta and Herbs, from Liz at The ... Hello there! If you are new here, you might want to subscribe to the RSS feed for updates on this topic.Powered by WP Greet Box WordPress Plugin Im thrilled to be ...

japanese vegetable pancakes

Last week was not my week in the kitchen, friends. I had great, ambitious designs on a rhubarb meringue tart that would be pink and pretty with a scalloped tart-shell edge and a meringue that looked like piped roses that had toasted petal tips. But as the week went on and as various really non-torments in the greater definition of the word but nonetheless tormenting to me mounted thin curds, too thick curds, beige (you know, the color of pink rhubarb + multiple yolks) curd, slumped tart shells, wet meringues, useless broilers, blowtorches so close to empty, they emit the useless wisps of sleepy dragons, refill canister AWOL my enjoyment of the project plummeted. But, because Id like to teach my kid one day that he should follow through and finish what he started, I did, and lo, it was good, you know? Maybe Im just not a meringue pie person and I forgot? None of this matters because the finished pie slid off the plate flopping face-down into the open fridge as I tried to put it away and then, as I crouched on the floor in front of the open fridge scooping fistfuls of meringue and curd into a garbage bag and questioning my life choices, my son walked in and asked what I was making for dinner.

I took a break from the kitchen after that. Sometimes, you just need some space, right? See if time apart restores that magic? Absence makes culinary ambitions grow fonder? Not to be clichd or anything (cough, ugh), but I did go get a pedicure and while I was there an email appeared on my phone from Tasting Table extolling the virtues of the Japanese vegetable pancake known as okonomiyaki and all I wanted to do was run home and make it, immediately. Thats no small feat, considering the comfort of those massage chairs, and yet, if I were to wax philosophical for a moment, I would argue that this thing when you think youre done with cooking forever but see something new or different thats so incredible, so doable, that you find all the minutes between then and when youre finally able to get to the grocery store an irritant is about the loftiest recipe goal there could be.

I actually got to making the pancakes a few days later, because life is like that, but please dont wait so long because these are crazy delicious, filling and wholesome, as good as a side dish as they are as a main, topped with a fried egg. From what I can gather, there are many, many ways to make okonomiyaki and that this is by design according to Wikipedia, the name is derived from the word okonomi, meaning what you like or what you want. What most have in common is a base of cabbage, flour, and egg, fried in a small or large fritter pancake form can I call them Japanese latkes without offending anyone? Probably not, but there you are. From this base, only you are limited only by your imagination; Ive seen versions with everything from kimchi to shrimp or octopus, green onions or pork belly/bacon, but I kept with the relatively earnest version outlined in the newsletter, with cabbage, kale, carrots and scallions. While okonomiyaki is often made omelet-like and thick, served in wedges, it turns out I like mine the way I like my potato pancakes, which is for them to resemble a flying spaghetti monster that ran afoul of a hot skillet and crisped up on impact in all of its straggly glory i.e. heavy on the vegetable, light on the batter, charred at the edges, tender in the center and absolutely impossible to stay irate at your kitchen long in the face of.

One year ago: Warm, Crisp and a Little Melty Salad Croutons and Chocolate Buckwheat Cake
Two years ago: Leek Toasts with Blue Cheese and Vermontucky Lemonade
Three years ago: Oatmeal Pancakes, Spring Asparagus Pancetta Hash and Pecan Cornmeal Butter Cake
Four years ago: Endive and Celery Salad with Fennel Vinaigrette, Rhubarb Cobbler and Broccoli Slaw
Five years ago: Marthas Macaroni and Cheese and Crispy Salted Oatmeal White Chocolate Cookies
Six years ago: Pickled Garlicky Red Peppers and Raspberry-Topped Lemon Muffins

Japanese Vegetable Pancakes [Okonomiyaki] with Cabbage, Kale and Carrots
Adapted, just a little, from Josher Walker of Xiao Bao Biscuit, in Charleston, SC via Tasting Table

Okonomiyaki are traditional served squeeze with a generous criss-cross of Japanese mayonnaise and a okonomiyaki sauce, tangy-sweet-salty mixture Id liken to Japanese barbecue sauce, which is sold in bottles but I attempted to cobble together a version from recipes I found online, below. Please forgive me if the flavor isnt perfect; I am new to it, but we loved it, just the same. Pancakes are then sprinkled with bonito flakes, seaweed flakes or even pickled ginger, but we enjoyed ours with a finely slivered scallion and toasted sesame seeds. I imagine theyd also be good with bites dipped in a simpler dumpling dipping sauce.

Yield: 4 large pancakes or I am really sorry, but I forgot to count, but Id say at least 12, probably 14, smaller ones

Pancakes
1/2 small head cabbage, very thinly sliced (1 pound or 5 to 6 cups shreds) which will be easiest on a mandoline if you have one
4 medium carrots, peeled into ribbons with a vegetable peeler
5 lacinato kale leaves, ribs removed, leaves cut into thin ribbons
4 scallions, thinly sliced on an angle
1 teaspoon kosher salt
1/2 cup all-purpose flour
6 large eggs, lightly beaten
Canola, safflower or peanut oil for frying

Tangy Sauce
1/4 cup ketchup
1 1/2 tablespoons Worcestershire sauce (note: this is not vegetarian)
1/4 teaspoon dijon mustard
1 tablespoon rice cooking wine or sake
1 teaspoon soy sauce
1 tablespoon honey (use 2 if you like a sweeter sauce)
1/8 teaspoon ground ginger

Make the pancakes: Toss cabbage, carrot, kale, scallions and salt together in a large bowl. Toss mixture with flour so it coats all of the vegetables. Stir in the eggs. Heat a large heavy skillet on medium-high heat. Coat the bottom with oil and heat that too.

To make a large pancake, add 1/4 of the vegetable mixture to the skillet, pressing it out into a 1/2- to 3/4-inch pancake. Gently press the pancake down flat. Cook until the edges beging to brown, about 3 minutes. 30 seconds to 1 minute later, flip the pancake with a large spatula. (If this is terrifying, you can first slide the pancake onto a plate, and, using potholders, reverse it back into the hot skillet.) Cook on the other side until the edges brown, and then again up to a minute more (you can peek to make sure the color is right underneath).

To make small pancakes, you can use tongs but I seriously find using my fingers and grabbing little piles, letting a little batter drip back into the bowl, and depositing them in piles on the skillet easier, to form 3 to 4 pancakes. Press down gently with a spatula to they flatten slightly, but no need to spread them much. Cook for 3 minutes, or until the edges brown. Flip the pancakes and cook them again until brown underneath.

Regardless of pancake size, you can keep them warm on a tray in the oven at 200 to 250 degrees until needed.

If desired, make okonomiyaki sauce: Combine all sauce ingredients in a small saucepan and let simmer for 3 to 5 minutes, until smooth and thick.

Serve pancakes with sauce and any of the other fixings listed above, from Japanese mayo to scallions and toasted sesame seeds.

Do ahead: Extra pancakes will keep in the fridge for a couple days, or can be spread on a tray in the freezer until frozen, then combined in a freezer bag to be stored until needed. Reheat on a baking sheet in a hot oven until crisp again.

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Easy Japanese Cabbage Pancakes Recipe SparkRecipes Easy Japanese Cabbage Pancakes Submitted by: POSITIVELYFIT Introduction My brother brought this delicious recipe (called Okono miyaki) back from Japan - even my ... How to Make Okonomiyaki (Japanese Assorted Pancake ... Ingredients for Okonomiyaki (serves 2 people) - Batter - 100g Soft Wheat Flour (3 1/2 oz) 140ml Dashi Soup (5 oz) 1/4 tsp Baking Powder 1 tpsp Grated ... Recipe: Asian Vegetable Salad Dr. Mark Hyman Dr Mark Hyman can be followed on a number of the most popular social networks, click on any of the links below to keep up to date! Japanese Pancake World Okonomiyaki The sound of a sizzling Japanese Pancake with its accompanying aroma of unique sauces is enough to tempt any Japanese palate. In some parts of Japan ... Korean style vegetable pancake ("yachaejeon") - YouTube This is something that you can make quickly with leftover vegetables in your refrigerator. Full recipe: http://www.maangchi.com/recipes/ya-ch ... Pancake Recipes How to Make Pancakes A pancake is a thin, flat round cake prepared from a batter and cooked on a hot griddle or frying pan. Most pancakes are quick breads, and are often sweet. three square chef: Summer Vegetable Pancakes with Basil Chive Cream I think these little cakes are such a tasty and simple side dish (or beautiful appetizer). I used zucchini and carrot but you could do them all zucchini or add yellow ... Red Bean Pancakes Read Bean Pancakes Recipe Easy Asian Recipes ... Red bean paste pancakes recipe (). Learn how to make red bean pancakes with this easy recipe. Makes crispy and tasty Chinese red bean pancakes. Must try. Okonomiyaki - Wikipedia, the free encyclopedia Okonomiyaki (, o-konomi-yaki ?) is a Japanese savoury pancake containing a variety of ingredients. The name is derived from the word okonomi, meaning ... Nasi Lemak Lover: Okonomiyaki (Japanese savoury pancake ... My first time tasted Okonomiyaki was in a colleague's house (i think about 20 years ago). I saw he prepared by adding flour, egg, cabbage & etc, and i was ...

essential raised waffles

This recipe is nothing new. It was first published, as far as I can gather, in 1896 in The Boston Cooking-School Cook Book by Fannie Merritt Farmer and has since been fussed over and had its virtues extolled by more food writers, newspaper dining sections and food bloggers than it has not been. Its the equivalent Prousts Madeleine/Jim Laheys No-Knead Bread/Three-Ingredient Peanut Butter Cookie*/Hey, Did I Tell You About The Time I Killed My Own Dinner? of modern food writing.

But even if Im not going to be making an unprecedented mark on the home cooking conversation today, it would be a glaring omission not to share it here as well because theres so much thats very important about it. The first is the book it hails from, the late, awesome Marion Cunninghams Breakfast Book. Do you know anyone who just got engaged/about to get married/just moved into their own apartment/thinks they want to start cooking/trying to drop a hint to their significant other that certain meal shifts are up for grabs? What better place to start than at the top of the day, and this is the book everyone yes, girls and boys needs on their shelves. It covers all bases. It makes people happy. These are respectable cooking goals.

The second is that if you, like me, have been plagued by waffle mediocrity chewy, monotonous squares that are exciting in shape only I suspect that the reason is that you have not made these yet. These are like no waffle Ive ever known. This is not pancake batter poured in a grid mold; this is not cake. This is a cross between the finest yeast doughnut youve ever sunk your teeth into and a rich brioche roll. The edges are as golden and crisp as the outermost layer of puffed pastry and the center is as rich as pudding but as airy as a souffl. The aroma is that of freshly baked challah and the flavor is something of a malty croissant not sweet, but so complete in its complexity, you might even forget to drizzle it with syrup. It sounds heavy, yet they have all the heft of a paperclip. I mean, come on, theres no way youre still reading and not on your way to the kitchen, right?

Third, the magic ingredient is anything but mystical. Its not any of the usual suspects, lemon zest or vanilla extract or a pinch of cinnamon (theres, in fact, none of the above), sugar (theres only enough to feed the yeast, not sweeten the batter), yogurt or sour cream or flour so finely ground, little angels must have sneezed it out. The batter is as predictable as any could be flour, salt, milk, eggs and a somewhat spectacular amount of butter but two things, yeast and a good nights sleep, change everything. The almost one-bowl batter you mix before you go to bed and leave on the counter is ready for you when you wake up. I kind of want to give it a standing ovation.

Finally, everyone needs this recipe in his or her repertoire because it fits squarely within my single entertaining philosophy that everything that can be made in advance, should be. And can be. With recipes like this, pretty much all you have to do in the morning is sleep in, put on something cute, turn on a waffle iron and preview the mimosas while it does most of the work. Its something of a breakfast miracle.

* Right, now some of you are probably mad that you hadnt heard of this flourless, butterless peanut butter cookie recipe and how could I keep it from you? Here you go. Ive made them; theyre okay, just not my favorite. That would be these.

One year ago: Bacon, Egg and Leek Risotto
Two years ago: Creme Brulee French Toasts
Three years ago: Homemade Pop Tarts, Cabbage and Lime Salad with Roasted Peanuts and Leek Bread Pudding
Four years ago: Ranch Rugelach and Cinnamon Raisin Bagels
Five years ago: Brownie Roll-Out Cookies and Green Bean and Cherry Tomato Salad
Six years ago: Corniest Corn Muffins and Pineapple Upside-Down Cake

Essential Overnight Raised Waffles
Adapted, only in language, from Marion Cunninghams Breakfast Book, where it was adapted from an old Fanny Farmer cookbook

Ive gushed enough about the smell/texture/flavor/ease of this recipe so let me cut right through to the scary part: Cunningham, terrifyingly, instructs us to leave the batter a batter with milk! and yeast! out on the counter overnight at room temperature. She gives no schedule for this (what if your kid lets you sleep in?!) and doesnt even give mention to the whole wont-the-milk-go-bad? thing. I no surprise am a little more panicky about whats unsaid in recipes. I made it the first time as she instructs. Oh man, it looks FUNKY in the morning, and the smell, well How could it be right? I made it a second time, letting it overnight in the fridge, as many writers have interpreted since. Heres what you need to know: both work but the one that fermented at room temperature came in miles ahead in the flavor category. It had an unmistakeable sourdough (yeah, I know, not the word you want to hear about room temperature milk baked goods) vibe. I became instantly obsessed with the flavor. The flavor from the fridge batch was excellent, but no comparison. Proceed as you wish (both methods are tested and work) but do please consider the original room temperature method. Its just better.

And if youre not yet convinced that you need to make these, consider this: Theyre patient (you could sleep a little or a lot, the batter will still be ready for you in the morning.) Theyre easy, and use ingredients you probably already have around. The batter keeps in the fridge for days, extra waffles can be frozen and reheated in a toaster and just-cooked ones stay warm and crisp in a low oven for as long as it takes for everyone else to straggle in. Oh, and they taste like the greatest thing since gridded breakfast bread.

Yield: Marion Cunningham says 8 waffles, but waffle irons vary widely by volume; I felt it made a whole lot, enough to serve 4 to 6. The photos shown are from a halved batch, which is a much better fit for our family of 2 adults + 1 preschooler.

1/2 cup warm water (about 105 to 110 degrees, so not too hot)
1 packet (1/4 ounce, 7 grams or 2 1/4 teaspoons) active dry yeast
2 cups milk, warmed (again, not too hot
1 stick (4 ounces or 115 grams) unsalted butter, melted and cooled until lukewarm
1 teaspoon table salt
1 teaspoon granulated sugar
2 cups (250 grams) all-purpose flour
2 large eggs
1/4 teaspoon baking soda
Oil or melted butter for waffle iron
Powdered sugar, syrup or berries for serving

The night before: Pour warm water in the bottom of a large (larger than you think youll need, because the batter will rise a lot) bowl. Sprinkle yeast on top and let it dissolve and foam ever-so-slightly for 15 minutes. Stir in milk, butter, salt, sugar and flour I do a little bit of wet ingredients then a little bit of dry, back and forth, to avoid forming lumps. If lumps form, you can mostly whisk them out.

Cover bowl with plastic wrap and set out on counter (see Note up top for debate on this) overnight.

The next morning, whisk in eggs and baking soda until smooth. Heat waffle iron** (a thinner one is better than a Belgian-style one, as these will not rise enough to fill a tall one out) and coat lightly with butter or oil. Ladle in 1/2 to 3/4-cup batter per waffle batch. The batter will be very thin and will spread a lot in the pan, so err on the side of underfilled until you figure out the right amount. Repeat with remaining batter.

Waffles can be kept crisp in a warm oven until needed. If you only want to make a few at a time, the batter keeps well in the fridge for several days, says Cunningham.

** I suspect someone will ask me here about the waffle iron I use. Its this one. I bought it last year when I was working on a story about breakfast egg sandwiches (which I just realized never ran, hmm) and I wanted to make one with waffles. I honestly do not care for it or any waffle iron Ive ever owned for one reason, a reason that makes me a little shouty: why dont waffles irons have removable plates for washing?! I have yet to see one and cleaning them is such an ordeal; this is the only waffle recipe Ive loved enough that it has felt worth the bother.

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spring vegetable potstickers

Its been over six years since I mooned here over a lost dumpling love. Dumplings are kind of a fixation for me; I am unwaveringly convinced that small pockets of food wrapped elegantly in a thin dough are among the universes most perfect foods; portable and petite, servings easily scaled, I dare you to find a nutritious food not improved by an adorable doughy package. The vegetable dumplings that I used to get at a chain of otherwise average west side Chinese restaurants were my all-time favorite; before they changed the recipe, I regularly rerouted my day to stop there for an order, and a beer. (Sidebar: Can we talk about how delicious a cold beer in a glass is with potstickers? No, different conversation, huh? Onwards!)

Anyway, I hope you havent mistaken my silence since on the matter as a sign Ive found any peace. I have not. While I still cannot resist vegetable dumplings/wontons/gyoza/potstickers on any take-out menu, hoping to find within their centers the dumplings I once knew and loved, Ive had enough mystery vegetable mush to accept that if you want spectacular vegetable dumplings, youll want to make them at home.

Not that I do, or at least, not often. All that chopping and pressing and folding can feel like a project, and more than once, my interest in finishing has vanished when my puny counter has been covered end-to-end in a potsticker convention while I still have half a bowl of filling to go.

But last week, I started daydreaming about a vegetable dumpling that was filled not with the usual dull medley of overcooked mushrooms, cabbage and carrots but with an equivalent volume of lightly cooked, bright green spring vegetables finely chopped asparagus, mellow nutty favas, sweet little peas or the like. Spring is finally here, and I think we should show it some gratitude by taking a break from dull, seasonless vegetables. At last.

The result is everything Id dreamed it would be, and much less tedious than I remembered, perhaps because, for once, I ended up keeping the volume to a reasonable few dozen more than enough for dinner, not so much that youll be eating them through pumpkin carving season. The flavor is almost as complex as the dumplings I still miss, but distinctly fresher; I think tiny green pockets of spring, seared in a pan and dipped in a potent scallion marinade, with or without a crisp cold drink, could be exactly what your mid-week needs.

New Events: The second book tour may be behind us, but Im still occasionally (heh) leaving my apartment to speak/sign/demo/etc. here and there. Ive added new events (including a demo at the Food Book Fair this Friday in Brooklyn) on the Events page, and will include more details as they become available. [Events & Book Touring]

Cookbooks with Custom Inscriptions: Would you like a Smitten Kitchen Cookbook inscribed with a personal note to your mother or another friend or family member? You can do so through the lovely McNally-Jackson in SoHo; the deadline for Mothers Day orders (so they will arrive in time for Mothers Day) is Sunday, May 5th. [Smitten Kitchen at McNally Jackson]

One year ago: Cinnamon Toast French Toast + Cookbook Preview (I can hardly believe its been a year. *thud*)
Two years ago: Ribboned Asparagus Salad with Lemon
Three years ago: Creamed Chard and Spring Onions and Avocado Salad with Carrot-Ginger Dressing
Four years ago: Buttermilk Ice Cream and Black Bread
Five years ago: Cauliflower, Bean and Feta Salad and Jim Laheys Pizza Bianca
Six years ago: Chicken Empanadas with Chorizo and Olives

Spring Vegetable Potstickers

This is a flexible recipe, so dont fret if you dont have the exact ingredient list. Scallions could be spring onions. Garlic chives could be regular chives, or scallions tops instead. The tofu could be silkier. If youre not into tofu (like this guy I married, but he will still eat it in this or that), heres a fun alternative: cellophane noodles. I often see these minced in dumplings and think theyd be tasty here too.

As for the spring part, I used asparagus and favas for my potstickers but you should use a mix of whatever vegetables look awesome right now, be they peas or lima beans or more. Youre looking for 3 to 3 1/4 cups total spring vegetables once theyre chopped.

I (currently) draw the line at making my own potsticker wrappers, but if you feel so inclined, I see a lot of great looking recipes on the web (this one comes recommended by a commenter, below). When buying wrappers, look for ones intended for dumplings, not wontons, if you can. The latter will be thicker. (I, apparently, bought Korean mandu wrappers, and they worked like a dream.)

Yield: Approximately 50 potstickers

Potstickers
3 to 3 1/4 cups chopped spring vegetables (such as asparagus, favas, peas, lima beans or more) (I used 2 1/4 cups chopped asparagus from 12 ounces stalks plus 1 cup cooked favas from about 1 pound fresh in their pods)
1 tablespoon neutral cooking oil, such as safflower, canola or peanut
3/4 cup thinly sliced scallions (from about 3/4 of a bundle, about 3 ounces)
1 tablespoon minced ginger
1 clove garlic, peeled minced (if using garlic chives, omit)
1 cup (about 6 ounces) firm tofu, chopped small (see Note up top for alternative)
1/2 cup garlic or regular chives
1 teaspoon toasted sesame oil
1/4 teaspoon kosher salt, or more to taste

To assemble
1 tablespoon cornstarch
1/2 cup water
50 round dumpling wrappers (most packages contain 50)

Scallion dipping sauce
2 to 3 scallions (or, remainder of bundle used for potstickers), thinly sliced (use some in sauce, some for garnish)
1/4 cup rice vinegar
1/4 cup soy sauce
1 tablespoon regular or spicy toasted sesame oil

To cook
1 to 2 tablespoons neutral cooking oil
1/4 to 1/2 cup water

Prepare vegetables: If using asparagus, cut off tough ends and sliced stalks into 1/2-inch segments. If using fava, remove them from their pods. Boil favas for 3 minutes, then drain, and press them out of their opaque skins (if difficult, first make a small slit on one end with a paring knife). To prepare peas, simply remove them from their pods. To prepare lima beans, remove them from their pods and simmer them for about 5 minutes to soften.

Make filling: Heat a wok or large saute pan over medium heat. Add a tablespoon of oil and heat, then add scallions, ginger and garlic, if using. Cook for one minute, then add vegetables in the order of the time they need to cook until crisp-tender. Asparagus will need about 4 minutes, peas about 2 to 3, and favas and limas will already be tender, so just a minute to warm them. Add tofu and chives and cook just until chives wilt, about 1 minute more. Season with salt and transfer to a fine-mesh colander, to drain off any excess liquid. Let cool in colander for 15 minutes.

If mixture is still on the chunky side, either chop it finely on a cutting board or pulse it a few times in a food processor. You dont want to puree it; bits of vegetable should still be recognizable, but it will be easier to mound in dumplings if chopped well. Adjust seasonings if needed and mix with sesame oil.

Assemble potstickers: Line two baking sheets with parchment paper or very lightly oil them. Mix cornstarch and water in a small bowl; this will act as your glue. Most dumpling wrappers come dusted with a little starch, so youll be okay if you want to skip the cornstarch, but I always feel safer having a little extra as an insurance plan.

Remove first wrapper from package and put it on a plate; place a damp towel or piece of plastic wrap over the unused ones to keep them from drying out. Brush wrapper with cornstarch-water mixture. Mound 1 to 2 teaspoons filling in the center. Fold the wrapper in half over the filling, sealing the center edge shut. Make a few small pleats down each sides to seal in the rest of the filling, while trying to press out as much air as possible (a process that looks difficult but is so easy, I think youll find it intuitive use the photos in the post as guidance). Rest the dumpling, pleats up, on prepared tray and repeat with remaining wrappers and filling. When youre all done, look over your potstickers; use the cornstarch mixture and pinching to seal any open sides or loosened pleats.

You can now freeze the dumplings on their trays, then transfer them to a freezer bag once they will no longer stick together, or cook them right away.

Make dipping sauce: Mix ingredients and adjust levels to taste. For a sweeter sauce, add a 1/2 teaspoon honey or brown sugar.

Cook potstickers: Heat a large skillet (I really like to use a nonstick here) over medium-high heat. Once hot, add the oil and heat this too. Once the oil is hot, arrange potstickers in a single layer and cook until browned at the bottom. This will take about 1 minute for fresh ones and up to 5 minutes for frozen ones. Add water; it will hiss and sputter, so move quickly. Youll want the smaller amount of water for a smaller batch and the larger if youre cooking more. Put a lid on the pot and cook dumplings for 2 to 3 minutes more (plus an additional minute if your dumplings were frozen to begin with). Remove lid and simmer until any remaining water has cooked off.

Transfer to serving plate; garnish with scallion greens. Serve with dipping sauce.

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