Chinese Dumpling Potstickers

 293.  I will forever be grateful to "Use Real Butter" and Jennifer Yu's perfect family recipe for Chinese Dumpling Potstickers.
Find her recipe here:  Chinese Dumpling

It is a great challenge  to make this recipe without an experienced Potsticker Artist in your kitchen.  But with Jennifer's recipe, it feels like she is standing right next to you guiding you along.  The dough is soft and perfect to work with.

The fillings are so flavorful and when you taste the finished product the filling bursts in your mouth.

I did my absolute best to follow the directions and was concerned my little dumpling purses would open in cooking.  Only two opened slightly...Success!!

The cooking process was fun to watch when the bottoms turned crispy brown.

The finished product was one of the best Potstickers we had ever had.  Jennifer also included a tasteful, light perfect dipping sauce.  Guy Fieri would have been proud of this endeavor...Potstickers are one of his favs.

"I like that it's all hand-made.  You really put some time and energy into that.  Way more than I expected, man.  Nice job.  Nice job."

~Guy Fieri, Diner's Drive Ins and Dives, Caj-Asian Potstickers

Caramel Frosted Banana Drops

292.  A soft decadent cookie which is more like candy than cookie.  This recipe is memorable.

Caramel Frosted Banana Drops

• 1  cup firmly packed brown sugar
• 1  cup butter, softened
• 1/2  cup (1 large) mashed banana
• 2  teaspoons vanilla
• 2 1/3  cups All Purpose or Unbleached Flour
• 1/4  teaspoon salt
• 3/4  cup chopped walnuts or pecans
• Frosting
• 3/4  cup firmly packed brown sugar
• 1/4  cup butter, softened
• 1 1/4  cups powdered sugar
• 1/2  teaspoon vanilla
• 1  to 3 tablespoons milk

 Heat oven to 350°F. In large bowl, beat 1 cup brown sugar and 1 cup butter until light and fluffy. Add banana and 2 teaspoons vanilla; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour and salt; mix well. Stir in walnuts. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.

 Bake at 350°F. for 9 to 14 minutes or until light golden brown. Immediately remove from cookie sheets. Cool completely

 In small saucepan, combine 3/4 cup brown sugar and 1/4 cup butter. Cook over medium heat until sugar is dissolved, stirring constantly. 

Cool slightly. Stir in powdered sugar, 1/2 teaspoon vanilla and enough milk for desired spreading consistency.

 Frost cooled cookies and then indulge!

"Intellectual property has the shelf life of a banana."
~ Bill Gates

Pan Seared Salmon

291.  Fresh salmon fillets pan seared in a light panko crumb with fresh parsley.  A dash of lemon squeezed across the top and served sizzling hot on your plate.

This method is a process that makes for quick preparation along with boiled potatoes tossed with butter and fresh dill weed chopped and boiled carrots.  It's light, tasteful, very satisfying.

Purchase several pounds of fresh salmon.  You can be sure your fish is fresh if there is no smell to your fish and it is wet not filmy slimy.

Rinse the salmon, patting dry with paper towels. Cut into steaks. 

prepare an egg wash in a shallow bowl.  In a separate shallow bowl place 1 cup panko bread crumbs, salt and pepper, garlic salt, tablespoon of chopped fresh parsley, 1/2 tsp lemon zest.

Heat a skillet with olive oil till sizzling.  Dip each top and bottom of salmon pieces in the egg wash then in the panko breading.  Place coated salmon in hot pan skin side down.  Saute on medium heat till you begin to see the dark pink turn light.

Immediately place under high broiler till crumbs have toasted and center is light pink.

Plate immediately and serve with complimentary sides.  Finish with a squeeze of fresh lemon.

"Why does Sea World have a seafood restaurant??  I'm halfway through my fish burger and I realize, Oh my...I could be eating a slow learner."
~Lyndon B. Johnson (1908-1973)

Oven Roasted Vegetables

290.  Autumn is here and root vegetables and pumpkins are plentiful.  This recipe is hardy and warm and pairs with beef or pork very well.  Ideal for your Thanksgiving table.

Your prep work starts with a baking sheet, like a jelly roll pan, parchment paper, olive oil and salt and pepper.  Line the pan with the paper and rub with olive oil.  Set aside

2 large Leeks, chopped coarsely and placed in a water bath

3 large sweet potatoes or yams, pealed and coarsely cubed

3 large turnips, pealed and coarsely cubed

3 large cloves of garlic, slice thin

30 brussel sprouts, rinsed, picked over and stem ends cut off.  Slice each in half

Rosemary, 2 branches fresh leaves pulled off stem,  or 1 teaspoon dry 

Optional Veggies:  Beets, potato, pumpkin, squash of any variety, rutabaga in chunks

Place all veggies on the parchment paper and mix.  Sprinkle Rosemary, salt and pepper and drizzle with more olive oil.

Place in a 375 degree oven and set timer for 15 minutes.  Remove from oven and toss the vegetables making sure veggies on the edges are moved so they do not burn.  Spread around again, drizzle more olive oil if necessary.  Return to oven for 15 minutes.  Repeat this process till all the vegetables are tender.  Taste for seasoning.

Remove from oven and place directly on serving platter.

Serve hot with your roasted meat choice and white horseradish on the side.

These veggies would beautify a platter surrounding a roasted beef or pork loin,

even your Thanksgiving turkey or roasted chicken.  And the flavors are succulent!

All our progress is an unfolding, like the vegetable bud.  You first have an instinct, then an opinion, then a knowledge, as the plant has root, bud, and fruit.  Trust the instinct to the end, though you can render no reason.  It is vain to hurry it.  By trusting it to the end, it shall ripen into truth, and you shall know why you believe."
~Ralph Waldo Emerson