Gazpacho

With the sudden appearance of sweltering summer days in the city, I’m finding it really hard to motivate myself to turn on the stove. Add to that a huge pile of work plus the adventure of trying to sell my car (long story short: it’s sold. And I even managed to not sell it to this crew of ‘2 Fast 2 Furious’ kids who kept offering me $2100 when another guy already told me he’ll pay me $2200), and you’ve got one not-very-active blogger!

But now that the car’s sold and I’m sitting at home drinking echinacea tea while recovering from a cold (oh the irony!) and thus, not feeling too guilty about not doing actual school work, it’s time to share with you a recipe. This one doesn’t even require turning on the stove!

If you’ve been going to farmer’s markets lately, I’m sure you’ve been noticing the mountains of beautiful tomatoes everywhere. As we’re nearing the end of tomato season, Nathan and I have officially begun our annual quest to eat as many tomatoes as possible before they disappear from the markets. Orangette, in an article in Bon Appetit magazine, gave a recipe for oven-roasted tomatoes that I’ve been dying to try. But I’m going to wait until we get some proper San Francisco summer days again (read: foggy, windy, and chilly) before turning on the oven for multiple hours.

In the meantime, an icy cold gazpacho sounds like the perfect way to fulfill our tomato quota. When I did my gazpacho research, some recipes recommended using a food mill instead of a blender because you supposedly lose the bright red color if you use a blender. But if you know me, you know that I hate buying a piece of equipment just for a single purpose, so I decided to ignore all the warnings, pull out our trusty blender, and risk a not-so-red gazpacho. To help rescue the color a bit, I blended only half of the tomatoes and finely chopped the rest.

So what do you think? Is my food-mill-less gazpacho a red-enough gazpacho?

 

Sausage and Potato Flatbread

In order to get my sister and I to finish every single grain of rice in our bowls, my grandmother used to tell us that leaving rice grains would mean our future husbands would be ugly. “What do you mean ‘ugly’, grandma?” we asked. “Lots of pockmarks. Or freckles. Or both!” exclaimed my grandmother.

Unfortunately for my grandmother, marrying yucky boys was the last thing on our minds. So she quickly revised her strategy: not finishing all your rice would mean we would grow up with lots of freckles! Yikes! From then on, not one grain of rice was seen in anyone’s rice bowl. Funny thing is, little did she know that we would one day grow up and live in a country where people actually think freckles are cute!

(I hope I’m not giving anyone the impression that my grandmother was cruel because she was the sweetest and kindest woman. She just had a funny strategy of asking us to finish our dinner.)

Thanks to my grandmother’s efforts, the philosophy of not wasting food is now permanently etched in my brain. So, what does that have to do with flatbread? If you’ll remember (from what seems like ages ago), the creation of a certain sourdough starter (admit it, you thought I killed it already, didn’t you!) and its continual maintenance (ha! but I didn’t!) generate enough leftover starter that I can feel the onset of freckles just from thinking about dumping it in the trash.

What to do … what to do? Thanks to a recipe from breadtopia, slight modifications, and an expectation of something more like flatbread than a fluffy pizza, not one grain(?) of wheat will go to waste!

 

Vietnamese Summer Rolls

I’ve been making these Vietnamese summer rolls (or spring rolls, whichever you prefer) a lot lately. I first had a craving for them on a particularly hot day since it requires minimal stove time and makes for a refreshing light dinner. Besides, Nathan had bought a bag of frozen shrimps for a Thai curry or something, so I saw it as my duty to help clean out the freezer.

Then just last week, my lab was treated to a celebration dinner at Incanto, one of my favorite restaurants in the city, where we got to partake in a Whole Beast Feast. The whole beast in question was an 85 lb piggie and needless to say, it was both delicious and unforgettable. But as it turned out, our lab eyes were way bigger than our lab stomachs, leaving us with box after box of leftover roast pork. Vietnamese spring rolls come to the rescue again, as I substituted shredded roast pork for shrimp.

Finally, just today while looking for a snack during housecleaning, I stared into a fridge that I’m trying to clear out before our Boston trip next week. I spotted a random piece of fried tofu left over from a round of sandwich making, and that became Vietnamese summer rolls round #3.

Before I forget, thank you to my former roomie Kim for teaching me how to make these!

 

Panzanella

You may have noticed that when you mention ’summer’ to us San Franciscans, we like nothing more than to complain about how our summers are freezing. Woe to us who have to live with foggy, misty days and frigid, windy nights! This summer, though, we’ve been getting more than our fair share of sweaty summer days so we (at least, I) haven’t been complaining as much. At first glance, it’s pretty awesome to not have to bundle up in sweaters in the middle of July and actually be able to wear those cute summer skirts hiding in the closet. But then when you realize the randomly hot and dry weather is literally burning up our state, being able to wear cute summer skirts hardly seems worth it.

Honestly, who needs really hot weather when there are plenty of other signs of summer around us? I’m talking, of course, about those summer fruits and vegetables! These days, even a salad quickly turns into a hugely colorful affair, because who can resist throwing in handfuls of sweet corn, green beans, and radishes? And I, for one, cannot bear to let our apartment be tomato-free even for a day. Oh, and we mustn’t forget the giant piles of berries, peaches, and apricots practically begging to be eaten! Speaking of which, I need to finish this entry stat because there’s a bowl of Royal Blenheim apricots calling my name.

This bread salad (call it ‘Panzanella’ to impress your friends or if you’re Alex Trebek) is one of the simplest, easiest, and summer-iest salads ever. And the extra good news? It lets you use that stale half-loaf of bread that’s been hanging out in your kitchen for days!

 

Vegetarian Pot Stickers

I’ve been meaning to write this entry for a long time, but until now, I’ve avoided trying to figure out how to embed a video into a post. Apparently, it’s way easier than I thought, so now it seems silly I waited so long.

If you know me, you probably know that I absolutely love dumplings and have been known to spend hours wrapping them by myself without complaints. When I was growing up in Hong Kong, I was recruited to help wrap wontons every time we made them at home and I prided myself on being fast and efficient. Once I got good enough at wontons - which let’s face it, it’s not that hard because you just sort of bunch the wrapper all together around the meat - I wanted something a little more challenging. So I sat down and tried to figure out how to make pot stickers.

It took me a few tries but finally, I figured out how to shape pot stickers that looked like the kind you get at restaurants. I then started looking around for different fillings and of course, the possibilities there are endless. Some of my current favorites are a pork and super-gingery filling and a green curry chicken with thai basil filling. But finding a good all-vegetarian filling has always stumped me… until now.

Ming Tsai dubbed these the “Best Vegetarian Pot Stickers” and before you scoff like I did when I first read it, you really should give it a try. They definitely are the best vegetarian potstickers I’ve ever had.