I’m gearing up to start on my professional baking classes tomorrow. I even packed all of my professional kitchen apparel into my work bag to bring along to class right after work. I’m feeling a wide range of emotions including excitement, nervousness, and general eagerness. This weekend has been a beautiful weekend of both warm and cool weather. During cooler days, I like to take morning walks to soak in all of the crisp fall air. Fall season means the absolute best seasonal fruits and vegetables. I’ve been stocking up on a wide variety of apples to incorporate into fall dishes. This week in particular, I had intense cravings for pork and cabbage dumplings. My pork and cabbage dumplings are reminiscent of Kevin’s favorite food of all times, Shanghai style Xiao Long Bao, also known as soup dumplings. These soup dumplings are typically made with a pork and cabbage blend similar to the filling I use in my dumplings. The filling is packed into thin wrappers and steamed in bamboo steamer baskets. My pork and cabbage dumplings can give Xiao Long Bao a run for its money. My version of dumplings are plump, juicy, and perfect to eat any time of day. Whenever Kevin and I visit my family in New York City, we always make a trip to Joe’s Shanghai in Manhattan’s Chinatown to get our fix of soup dumplings. In more recent years, my older brother, Pete, and his wife, Steph, brought us to Kung Fu Xiao Long Bao in Flushing, Queens for authentic soup dumplings. Kevin thought the soup dumplings at Kung Fu Xiao Long Bao were authentic and very similar to the ones he had growing up in Hong Kong. Since then, he would always request for us to stop by Kung Fun Xiao Long Bao if we had the chance. While I love soup dumplings, I love lightly fried pork and cabbage dumplings just a bit more. If I get the opportunity, I will always make my way to the outskirts of Chinatown to get dollar dumplings along the restaurants near Columbus Park. The strip of restaurants near Columbus Park in Chinatown has some of the best dumplings. I grew up eating all sorts of dumplings with my family. We would eat dumplings in restaurants and bring back any leftovers (if there were any left) at the end of each meal. My dad would also buy bags upon bags of frozen pork and crab dumplings from local Chinese supermarkets to make when our cravings for dumplings kick in. I didn’t start making my own dumplings from scratch until I moved to the Midwest almost a decade ago. It has been a bit more difficult to get access to fresh dumplings in the Midwest without driving quite a bit to the closest authentic Chinese restaurants serving dumplings. Thus, shortly after moving to the Midwest, I began perfecting my version of pork and cabbage dumplings. I continued to improve upon my dumplings over the years until I came up with the perfect pork and cabbage dumplings.
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Wonton Soup
Fall weather is officially here. I can feel the chilly fall air pass through my clothes on my morning walks to work. I’ve even begun layering on additional layers underneath my work clothes to stay warm throughout the day. My morning walks to work are a great way to clear my head before I tackle all of the assignments at work throughout the day. In between breaks, I dream about all the delicious foods I want to make. Lately, all I’ve been craving are warm soups, pastas, and oven baked goods – pretty much anything served hot. During the cold fall days, soups tend to be the easiest and tastiest options. Next week will officially mark the first week of my professional baking classes. Twice per week for several hours per day, I will be baking up a storm in a professional kitchen setting. I’ve been very excited about starting baking classes and using the classes as an opportunity to improve upon my baking skills. Before next week arrives, I’m squeezing in as much time in my home kitchen as possible. My latest adventures in the kitchen have led me to a warm bowl of wonton soup. There is just something so comforting about a bowl of warm broth filled with plump and juicy wontons. Wonton soup is one of my favorite soups. It’s so delicious and filling at the same time. Whether it is a simple bowl from a local restaurant in New York City’s Chinatown, a fancy bowl from a specialty restaurant in Hong Kong, or a homemade version from mom, I’ve truly enjoyed each and every one of them. Each family and each restaurant have their own version of wonton soup. Depending on who is making the wontons, the versions can vary. Many of the versions I’ve had typically features a blend of shrimp and pork chopped up and packed into plump wontons. My favorite simplified version features just ground pork along with a blend of aromatics and a savory sauce. These homemade pork wontons are equally (if not more delicious) than even the best versions I’ve had in restaurants. Better yet, these wontons are beyond a breeze to whip together in the kitchen.
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Pumpkin Spice Blondies and BLINK Cincinnati 2019
We are in the midst of fall in Ohio. Fall is my favorite season of the year. I love the chill in the air, creative fall fashion, and the warming spices featured in many fall dishes. Pumpkin pie spice is one of my favorite spice blends to use in baked goods. I love sprinkling the spice blend into desserts and drinks. Most of the time, when I’m using pumpkin pie spice in my desserts, I like to pair it with pumpkin puree. Pumpkin puree works wonders as a replacement for eggs in baked goods or as an additional ingredient helping keep desserts moist. Whether it’s a crumb cake, gingerbread house, pancakes, or rolls, I absolutely love finding ways to incorporate pumpkin spice into as many treats as possible around this time of year. Over the weekend, I combined both pumpkin puree and pumpkin spice into yet another one of my favorite treats – blondies. I only make blondies occasionally because they are very indulgent. Out of all of the baked goods I make, blondies are one of Kevin’s favorite baked desserts. He isn’t a huge fan of baked goods, but definitely loves an occasional blondie, cookie, or pastry. Over the years, I put a lot of spins on my traditional brown sugar blondies including a chai tea version. This weekend, I made a vegan version featuring pumpkin spice blend and some pumpkin puree. It’s the perfect long weekend dessert to bake and snack on throughout the weekend. My version of blondies has a fudge like texture and is beyond addicting. I like to pair a piece of blondie with a cup of black tea for an afternoon treat. The tea helps offset the sweetness of the blondie. Kevin snacked on two pieces before I packed the rest away and stored them in the refrigerator. If I left the blondies on the table, I can’t guarantee the blondies would still be there an hour later. Keeping them out of sight at least temporarily keep them out of our minds. We relaxed for the rest of the afternoon before heading to check out BLINK in downtown Cincinnati later in the evening.
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Vegetable Lo Mein
Fall is definitely in the air. The temperature is gradually dropping day by day. Just this morning, the temperature dropped to the mid-forties. Immediately when I stepped outside, I could feel the chill seep through my clothing. The leaves on trees are beginning to transition from bright green to shades of red, orange, and yellow. The changing leaves are definitely a sight of its own. I’ve finally started laying out my favorite cold weather sweaters to wear over the next few months. Projects at work have been picking up and in two weeks, I will finally be starting my professional baking class. I’m a bit nervous, but excited at the same time to continue improving upon my baking skills. Fall is my favorite season of the year. As we near the end of October, we are heading towards my favorite time of the year – the holiday stretch months of October through January. Halloween is creeping up in a few weeks. Right after Halloween, Thanksgiving and Christmas are around the corner. Then, we have New Year and Lunar New Year approaching shortly after. Although Christmas is still months away, I have already started brainstorming ideas for gifts to get my family and close friends. I’m most excited to be able to see my family and friends since I do not get to see them a lot throughout the year. This year though, I will have the opportunity to see most of my family, close friends, and Kevin’s family over the holiday stretch. The chill in the air has made me craving warmer meals. Today, I had intense cravings for lo mein tossed with tons of fresh crunchy vegetables. My vegetable lo mein features a mixture of onion, carrots, bok choy and scallions, a savory mixture of Asian sauces, some aromatics, and precooked lo mein noodles.
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Garlic Herb Pasta
I just got back from a short trip to visit family in California. Kevin’s sister, brother-in-law, and their two children live just outside of the bay area. The weather had been surprisingly unpredictable. There were days of cold mornings interspersed with days of hot afternoons. Kevin and I stayed at a DoubleTree hotel in Pleasanton. It was our first time staying at a DoubleTree hotel, so we were pleasantly surprised when we were greeted with some freshly baked chocolate chip cookies upon check-in. Kevin’s parents also stayed at the same hotel just a floor above us. His dad and stepmom had traveled from Hong Kong to visit Kevin’s sister, Karen, and her growing family. This was the first time in over a year since I had seen Kevin’s family. They had all traveled to New York during the summer of 2018 to celebrate Kevin and my wedding in Flushing, Queens. The last time I saw both Karen and Charles, they only had one son, Grant. A little over a year later, they welcomed Henry into the world. During our short trip to California, we spent most of the time in the Pleasanton and Dublin area. We got to spend some time exploring the different regional cuisines and foods of the area. Kevin’s family was eager to have some New American cuisine. We rounded out the rest of our meals with a traditional Chinese feast, authentic Vietnamese cooking, and standard Japanese fare. We even squeezed in a fast food meal here and there including a trip to In-N-Out Burger and a stop at Jamba Juice. Kevin insisted on stopping for a burger at In-N-Out Burger since he had never had one before. I needed a break from eating a lot of heavier meals and stopped to get a smoothie at Jamba Juice. A few days into the trip, I developed a cold and lost my appetite for the remainder of the trip. The highlight of the trip was definitely getting to spend time with Kevin’s family. Watching Grant grow before our very eyes and meeting Henry brought a lot of joy to our hearts. Before I knew it, Wednesday was here and I was Ohio bound. I had to travel back to Ohio a few days earlier since I had class on Friday. Throughout the trip, I had eaten a lot of heavy meals and was ready to return back to lighter, homecooked meals. One of my recent cravings has been a garlic herb pasta made with a chimichurri sauce. The garlic herb pasta featured tons of fresh parsley, garlic, olive oil, red wine vinegar, kosher salt, and freshly cracked black pepper.
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Maize and Blue Scones
Fall has officially started this week. The temperatures have gradually fallen to the mid-fifties over the last few days. More and more people have begun bundling up with thicker coats and warmer footwear. Still, many others are holding onto summer weather for as long as they can. Kevin and I are visiting family in California this week. We packed for our trip by swapping out summer clothes and rotating in fall clothes. I even dusted off my fall boots and brought along some sweaters and a fall coat. The start of fall means a shift from cooking lighter meals to preparing heartier meals. Gone are the large serving bowls and out comes the deep casserole dishes. During the summer, my preferred meals tend to be light cold pastas and salads. I ate some sort of pasta tossed in vegetables and herbs almost every week during the summer. When fall rolls around, I start dreaming up baked casseroles, hearty soups, and roasted seasonal produce. Baked pastas become part of my monthly rotation of warming meals to serve along with new twists on tried and true soups. I’ve already started stocking up on my favorite spices, spice blends, and a variety of apples and squashes. Fall also means college football is in full swing. Kevin and I both love football Saturdays and game day foods. Depending on how Michigan plays, we may or may not have a maize and blue treat the very next day. We’ve been feeling a bit lukewarm about Michigan’s football season this year. Despite last week’s devastating loss, Michigan was able to bounce back with a solid win this week. To celebrate Saturday’s win, I’m sharing a recipe for my maize and blue scones. My maize and blue scones feature a ton of bursting sweet blueberries and fragrant lemon zest. Lemon and blueberries are one of my favorite fruit combinations to work into desserts. The blueberries add a freshness and sweetness to the scones. The lemon zest adds a brightness and slight tartness. Together, the combination is definitely a classic fruit pairing.
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Blueberry, Quinoa, and Buckwheat Flour Pancakes
A couple years ago, Kevin and I had breakfast at a local restaurant called Sleepy Bee Café in the Oakley neighborhood of Cincinnati. We had heard a lot of good reviews about the restaurant from friends and wanted to check out the restaurant for ourselves. One fall morning, we woke up early and headed to the restaurant for some breakfast. When we arrived, we saw hoards of people gathered around the entrance waiting to be seated. The restaurant offered complimentary coffee to guests who were waiting outside. Kevin and I both enjoyed a cup of coffee as we waited for a table. By the time we were seated, I was starved. The atmosphere of the restaurant was very family friendly. Our waiter stopped by shortly after and handed us each a menu. The menu had options for just about any and every person. Kevin went straight for the over easy eggs and sausage patties. My eyes were locked on their specialty pancakes, bee cakes. The description on the menu for the bee cakes listed almond milk, quinoa, and buckwheat flour as the ingredients in the specialty pancakes. I wasn’t sure what to expect from the pancakes, but I was intrigued, so I ordered the bee cakes. When the bee cakes arrived, I took a bite and was pleasantly surprised by how fluffy and delightful the pancakes tasted. The pancakes were just slightly sweet and had a unique, nutty flavor. Weeks after our trip to Sleepy Bee Café, I still remembered the taste of the pancakes. It has been a couple years since we last went to the restaurant, but for some reason, I had a sudden urge to recreate the flavors and textures of the bee cakes. There was just something so satisfying about the pancakes, I had to recreate my own version. I put my own spin on the pancakes by folding some blueberries directly into the pancake batter right before frying up each individual pancake. I like to add blueberries directly into the batter because the blueberries, when heated, releases a sweet, almost syrupy liquid. I did play around with the ratios a bit when testing out the recipe to get the texture and flavor just right. After a couple of attempts, I was able to create some truly delicious pancakes.
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Biscuits with Mushroom Gravy
Just last week, I completed my plant-based nutrition certificate program through the T. Colin Campbell Center for Nutrition Studies and eCornell. The program really opened my eyes up to the wonders of whole foods and plants. Lately, I’ve been incorporating more wholesome ingredients into my recipes. The program was a natural progression for me in my studies as I’ve always eaten a mostly plant-based diet. Kevin, on the other hand, is a meat-eater and would not trade his meat for plants. He has been receptive to incorporating more plants into his diet after trying many of my vegan twists on some of our favorite foods. The best part about the switch from using animal byproducts to using plant-based alternatives is how good the final product tasted. Even Kevin, who was skeptical at first, has been pleasantly surprised by how good the vegan alternatives were. With the end of one of my certificate programs, I have freed up some time after work for the rest of this month to let my creative juices run wild in the kitchen. Next month, Kevin and I will be taking a trip to visit his sister, brother-in-law, and their adorable children on the west coast. We’re both excited to see his family. His parents will also be visiting. It’s always nice to see Kevin’s parents. We don’t get to see them a lot throughout the year since they live in Hong Kong, but when they do visit, we usually spend endless hours reconnecting over good food. I’m excited to be able to get a short break from work, classes, and projects. The last two weeks have been busy for me at work, so I haven’t had a chance to test out too many recipes in the kitchen. When I do get to spend time in the kitchen, I always find joy in losing track of time and creating new recipes. Weekends are my favorite time to experiment with recipe development and putting new twists on some of my favorite foods. Oftentimes, my recipes are tied to my cravings. If I have a strong craving for a specific food, I try to put a new spin on the food whether in the ingredients or the sauce. Today, I woke up craving some biscuits and gravy, a southern staple. I didn’t grow up eating biscuits and gravy, but once Kevin and I moved to the Midwest and met our current friends (some of which who grew up in Tennessee), we were introduced to this delightful combination. It took just one bite to win me over. I love the combination of the flaky, warm biscuit paired with the savory, creamy gravy. I wanted to create a vegan twist on this southern staple, so I made some vegan biscuits with mushroom gravy.
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Scallion Pancakes with Chimichurri Soy Dip
Today happens to be both Friday the 13th (in the western calendar) and Mid-Autumn Festival (in the lunar calendar). Mid-Autumn Festival is a holiday where families join together to celebrate the full moon. Growing up in New York, my family celebrated the Mid-Autumn Festival every year with bountiful food and specialty treats. On this holiday specifically, my family insists on serving moon cakes. Moon cakes are desserts made with concentrated lotus paste or red bean paste. I didn’t love moon cakes growing up since I found it a bit on the sweeter side, but ever since moving to the Midwest, I definitely do miss the treat. In the days leading up to the holiday, my mom would clean the house and stock up on ingredients to prepare our favorite foods. I would request for my mom and dad to make steamed fish topped with ginger scallion oil. When the day arrives, my family spends a few hours preparing all of our favorite foods in our small Brooklyn kitchen. The rest of the evening meal is rounded out with some sort of poultry dish, seafood dish, and beef dish. Dessert was usually moon cakes, star fruit, and seasonal fresh cut fruit. The bakeries throughout Brooklyn and Manhattan would sell the freshest moon cakes and other festive treats in the month leading up to the Mid-Autumn Festival. My family always made sure to purchase two large tins of moon cakes – one plain and one filled with egg yolks, nuts, and all the fixings. We never actually finish either of the tins of moon cakes on the day of the holiday, but my family continued with this tradition year after year. The moon cakes were stored in the refrigerator until our family gathered for dinner during the evening of the Mid-Autumn Festival. Right when the sun goes down and the moon becomes clear in the evening sky, my family would gather in our backyard to enjoy food, festivities, and laughter. My dad and mom would take turns telling the same folktales. We would listen intently, enjoy the fruits of my parents’ labor, join in on the fun festivities, and laugh throughout the night. Reflecting back on these childhood memories and stories growing up definitely makes me miss my family. This year, Kevin and I celebrated the holiday early with some scallion pancakes and star fruit.
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Pumpkin Spice Rolls with Pumpkin Spice Glaze
Happy Saturday! We are almost heading into fall weather. The temperature in Ohio during the day is still hot, but when the evenings roll around, the temperature drops down to the sixties. We’re in week 2 of Michigan football, and I am super excited to see how Michigan plays this week. The past week has been a busy week of projects at work, planning ahead of assignments for my two certificate programs, and brainstorming new recipes in between. I’ve been working on developing some truly tasty vegan recipes and am excited to share my recipe for pumpkin spice rolls. Fluffy breakfast rolls are decadent, comforting treats perfect for weekend breakfasts. I typically make my cinnamon rolls with a cream cheese glaze when I’m craving rolls. This time around, I challenged myself to make an equally decadent vegan version featuring fall flavors. I’ve been noticing pumpkin spice lattes and pumpkin treats popping up all over coffee shops throughout Ohio. Every coffee shop I’ve stepped foot into, the aromas of pumpkin spice fill the air. All of the intoxicating smells inspired me to make a vegan version of pumpkin spice rolls this weekend. When I woke up this morning, I started on the pumpkin spice rolls right away. I typically rest the dough twice when making rolls, so I needed the extra time in the morning to start prepping the rolls. I don’t mind the extra wait because the end result of these rolls is worth the wait. To make sure the pumpkin flavor shines through in these rolls, I folded in pumpkin puree along with pumpkin pie spice to really make the pumpkin the star of these fluffy rolls. The pumpkin puree folded into the flour keeps the dough fluffy and gives it a beautiful orange hue. It also works magically as a replacement for the egg I usually add to my dough. Instead of butter, I used a neutral vegetable oil to help keep the rolls fluffy (but also vegan friendly) when baked. I also swapped out whole milk for some almond milk. The dough is prepared first by combining the dry and wet ingredients and then letting the dough rest for an hour. After the resting period, the dough will have doubled in size. The dough is then rolled out, brushed with vegetable oil, and topped with the perfect mix of pumpkin pie spice, ground cinnamon, and granulated sugar. The dough is rolled into a log, sliced into 12 pieces, placed into a baking dish, and then left to rest for another 30 minutes. After the second resting period, the rolls are ready for the oven. All in all, the preparation itself doesn’t take too long. Most of the time required to make this recipe lies in the resting period. Resting the dough allows the yeast to work its magic and creates the most fluffy, tasty pumpkin spice rolls. The waiting period for the rolls is the hardest part. It takes between 30 and 35 minutes for the rolls to bake through. Once the rolls start baking in the oven, you could smell the aromas filling the kitchen.
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