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Lengua and Black currant filled Uszka dumplings, Koji salt with wild foraged leek blossoms on crispy Wild Sasparilla leaf and berry, Black currant compote, wild Chicory blossom, cultured Crème Fraiche. I wanted to play with the flavours of wild Sasparilla from yesterday’s meander through the woods (Aralia nudicaulis, ginseng family) the lengua was simmered until falling apart tender with the Sasparilla root, with warming spices like cardamom, cloves, etc. Our nourishing grass fed beef side is from local farmers @waikikahei_ranch . Uszka- soft, plump traditional Polish dumplings, growing up these were usually filled with wild mushrooms or sauerkraut- smaller and more tender than pierogi- sweet oxeye daisy greens in the dough. Fermented Koji salt from the magicians behind @sharedcultures, black currants from our garden. #onmytable #lengua #nourishingtraditions #growyourownfood #blackcurrant #grassfedbeef #uszka #chicory #eatthewoods #wildharvest #wildsasparilla #kitchengarden #fermentation #koji #seasonaleats #nourish #slowfood
Fresno State Food Science & Nutrition FSM 133 Quantity Foods Class is helping to make Zongzi rice dumplings - a traditional Chinese food made with rice, eggs, bamboo, meat and other fillings. The class is trying to make as many dumplings as they can for this event. The classes were taught the process by Gail and Bill Ho, and the dumplings will be sold at the Oct. 3 Fresno Chinese Baptist Church to raise funds for an Asian medical mission trip."
September 1, 2015. Photo by Geoff Thurner, Copyright 2015.
I sometimes get cravings for Dumplings, LOTS of them!!! I got some off of the factory that I will deal with for my Noodleshop, and ate like 40. No wonder I feel sick today
I didn't realize that you could eat violet leaves as well as the flowers until leafing through Deborah Maddison's Savoury Way on the weekend. She recommends the new leaves and suggests that they taste not unlike lettuce. Well I incorporated tender young leaves with the flowers, pea shoots, capers and a sliced tomato in this salad and agree they do taste lettuce like - I'm not sure what kind of lettuce yet. There are small chicken dumplings hiding in the salad which were dunked in the shiso-soy-mirin dressing. A dribbling of the condiment over the salad served to dress it and the new cumquats were exquisite sour-sweet. Savoury ricotta, walnut apple muffin to finish.
Dumpling , one of my favorite food , my wife made some for me and my kid today while i am on diet, damn !!! In order to compensate my diet frustrations i decide to feed some pixel to my camera as well.
Lighting Info:580exii camera left point at wall to back lit the subject and a reflector in front of the subject to fill in the shadow, trigger by ST-E2.
Potato and bean goulash with Dan Lepard's baked cheese dumplings:
www.guardian.co.uk/lifeandstyle/2010/jan/02/baked-cheese-...
Just dumplings here, nothing else. Late lunch on Saturday during Howl festival. We were tired after eating, but it was just about time for Wigstock to begin, so we decided to at least check it out. I'm so glad we did.
and at 10pm on Saturday evening Mommy and Daddy cooked dinner because we hadn't eaten all day and were starving! We could eat Turkish food every single day, it's sooo good!
These are little Turkish dumplings (very simple dough, flour, olive oil, a little bit of unsalted butter, you have to let it sit for 45 minutes and then you need biceps like Artur's to roll it out so it's very very very thin). Bake them in the oven for 10 minutes.
Filling; ground lamb, pine nuts, parsley, minced onion.
Jogurt sauce: plain Balkan jogurt, red pepper flakes, garlic, salt
Vegetable sauce: diced red and green pepper, onion, tomato, parsley, olive oil, salt, pepper
Photo isn't great because we were busy eating, but wanted to take a quick snapshot. They look like little purses.