Monday, October 21, 2013

Dumpling Diva's 'Dutch Still Life'

Cooking up a Storm @
in the Clocktower Gallery....

'ArtonAir' 17th Century Dutch Still Life

1 Red Cabbage
5 Purple Potatoes
1 Pomegranite seeded
1 Star Krimson Pear
3 Beets
(soak beet leaves in water for garnish)

1 Tblsp Ginger Vinager
1/2 Tblsp Dumpling Diva Dip Sauce
1/2 Tblsp of Red Miso (in lil 'clumps')
Preheat oven to 400 degrees,
once you ve started cooking after 30 minuutes lower to 375 degrees

Quarter beets, purple potatoes, red cabbage, and toss w 1tblesp of grapeseed oil,
cook for 45 minutes.

turning vegetables every 15 min or so.
the caramelized beets will compliment the slightly bitter cabbage, while pommegranite seeds adds extra crunch!
toss 'em all in a bowl then pour over dressing add chunks of Starkrimson pear ..leave skin on for taste:
serve at room temperature

use the beet leaves as garnish, chop & sprinkle beet stems for xtra juicy effect & add lil red miso 'clumps' for an over the top 'umami' effect

voila ...ready to dig in

Monday, October 14, 2013

Divine Confection...

& Elegantly dressed

Sunday, October 13, 2013

The Dumpling Diva visits Austin Scarlett's Delicious Confections

Backstage @ The Campbell Apartment

Wednesday, October 9, 2013

@ Union Square Market..

2 small yellow &
2 green zuchini cut in 1" 1/2 rounds
3 ripe sliced heirloom tomatoes
10 small basil leaves,
3 crushed garlic cloves
1tbls balsamic (reduction)
3 tbls Aged grated Asiago:

preferrably in cast iron pan
heat 1tbls olive oil & cook garlic 'till 'golden' ..careful don't burn
add zuchini and turn up heat
lightly caramelize then
after 3 minutes shut off flame
carefully add (uncooked) tomatoes
to the pan,
'shred' in basil, toss w balsamic reduction
& finally sprinkle on Aged Asiago
let sit for a minute:
grab crust of bread, pour
glass of red wine...