Garlic Mushrooms with Heirloom Tomatoes and Mozzarella

A fantastic new twist on an old standby. I have always loved (and at certain times in my life almost lived off of) Caprese salads. Sauteing mushrooms in olive oil with minced garlic just took this old favorite to a new level. This lunch took me less than ten minutes to throw together and I didn't want it to end as I carefully assembled the last perfect bite with my fork. The warm and flavorful mushrooms made this light meal a bit more filling, and tearing the mozzarella instead of slicing it added a wonderful texture. If you like Caprese and you like mushrooms - you're in for a treat.

                    small handful of Shiitake mushrooms
                    1 garlic clove, minced
                    1/2 cup torn fresh mozzarella pieces
                    1/2 cup halved heirloom cherry tomatoes
                    5-6 fresh basil leaves
                    1-2 tablespoons olive oil plus 1 tablespoon for drizzling
                    1 teaspoon balsamic vinegar
                    salt and pepper

Heat the 1-2 tablespoons of olive oil over medium heat. Add the minced garlic and saute until fragrant. Add the mushrooms and saute several minutes, then turn and saute another couple of minutes until they are golden brown.

Arrange mozzarella, basil, and tomatoes on a plate, and top with the mushrooms. Emulsify the teaspoon of balsamic with the remaining tablespoon of olive oil and drizzle over the salad.

Makes 1 serving.       

虎 Dan's Steamed Dumplings 虎

 

Happy (belated) Chinese New Year! It's the Year of the Tiger (虎 ), and Dan, my very own tiger (1974), thought we ought to celebrate by making one of the major foods eaten during this festive time in China...steamed dumplings. He's been traveling to China regularly for a little more than ten years, eating his share of them, so I was happy to let him take the lead on this one. Not only did he take it - he ran with it. I was so impressed with these (and him). He incorporated the perfect little touch: placing a thin slice of cucumber under each dumpling in the steamer. This not only looks lovely, but it serves a purpose as well. The dumplings don't stick to the steamer, are easier to remove, and the bottoms stay in tact keeping the delicious juices inside. Be sure to remove them when you eat the dumplings, though. Unless, of course, you like your dumplings with a soggy cucumber slice attached to the bottom.

I did a whole lot of nothing, except run to the store, cheer him on, pop dumpling after dumpling in my mouth, and photograph his work. Honestly, these are delightful. The filling possibilities are endless, and if you are in the mood you can saute them in a little peanut oil instead of steaming.

We (Dan) made two different kinds: pork and brown mushroom. Both were delicious, but again the sky's the limit here. 

 

 For pork filling:
          1 cup ground pork
          1/4 cup chopped scallion
          1/4 cup chopped cabbage
          1 teaspoon minced garlic
          1 teaspoon minced fresh ginger
          salt and pepper to taste
          1 tablespoon soy sauce
          1 teaspoon dark sesame oil
          3/4 cups water, plus a little more

For mushroom filling:
          1 pound Napa Cabbage, chopped
          salt and pepper to taste
          1 cup chopped brown mushrooms
          2 tablespoons chopped scallion
          1 teaspoon minced garlic
          1 teaspoon minced ginger
          1 teaspoon rice wine vinegar
          3/4 cups water, plus a little more

24-48 wonton wrappers

For the pork: process the first eight ingredients in a food processor or blender.
For the mushroom: process the first seven ingredients in a food processor or blender.

Place one rounded teaspoon of filling on each wonton wrapper. Brush a tiny bit of water along the perimeter of the wrapper, then fold the wrapper's opposite corners together (twice). Seal together with your fingers.

 

  

 

Set up a steamer with the 3/4 cups water. Steam the dumplings in several batches for about ten minutes per batch. Serve hot with dipping sauce.

Each filling recipe makes approximately 24 dumplings.

Pork recipe adapted from Mark Bittman, How to Cook Everything.

Mushroom recipe adapted from Virginia Madison, Vegetarian Cooking for Everyone.