Best Egg Rolls in the Universe

Every Christmas Eve, my mom’s family gets together to celebrate. It’s an informal affair, with every family bringing some appetizers and cookies to share. Last year, I brought a dish that everyone liked- homemade egg rolls. They are more free form, similar to lumpia. I’d love to say I obtained the recipe from an aged Chinese master roller of eggs in Hong Kong, but as most people know, egg rolls are an American invention. Yet here they are, in all their glory! It is my Christmas gift to the world!

Stacy’s Egg Rolls

1 pound ground pork
4 cups shredded cabbage
1 large carrot, shredded
1/2 green bell pepper, cut into thin strips
1 medium onion, chopped
3 cloves garlic, minced
3 teaspoons fresh ginger root, grated
1 tablespoon cornstarch 2 tablespoons soy sauce
1 1/2 tablespoons molasses
2 tablespoons vegetable oil
1 quart oil for frying
1 1/2 (14 ounce) packages egg roll wrappers
1 1/2 cups sweet Thai chili sauce

Cook pork in a large wok over medium-high heat. Drain and set aside.

In a large bowl, mix the cabbage, carrot, green bell pepper, onion, garlic and ginger. In a small bowl, mix the cornstarch, soy sauce, and molasses until smooth.

Heat 2 tablespoons oil in wok. Stir in cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender. Return vegetables to bowl, and mix in pork. Stir in the cornstarch mixture.

Heat 1 quart oil in a deep fryer to 365 degrees F (185 degrees C).

Place about 1 tablespoon filling on each egg roll wrapper. Fold one corner of wrapper over filling. Fold wrapper sides over filling. Roll wrappers to form egg rolls.

Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels and serve with sweet Thai chili sauce.

The Only Thing That Can Lure Me Out of My Warm Bed

It’s a cold, crisp winter morning. You wake up, snug and warm in the embrace of a comfy blanket, and realize you’ve nowhere to go and nothing you must do today. Only one thing can lure you out of bed on a morning like this.

Pecan Rolls. Warm, gooey, sweet, soul-nourishing concoctions of cinnamon, butter, and crunchy nuts. Cinnamon rolls are well and good, but I always feel that they’re empty without nuts. This recipe is amongst the best I’ve found. It’s really not as much work as one might imagine would be required for such a heavenly reward. (This recipe first appeared in Bon Appetit magazine in October 1999.)

Note: One of the best tricks I know is to cut the rolls using dental floss! It cuts so cleanly and prevents the dough from being squished with a knife!

Pecan Rolls

1 1/2 cups warm water (105F to 115F)
1 3/4 cups sugar
2 envelopes dry yeast
1 tablespoon vegetable oil
1 teaspoon salt
3 1/2 cups (about) all purpose flour
1 cup (2 sticks) unsalted butter, room temperature
2 tablespoons ground cinnamon
1 cup chopped pecans
1 cup pecan halves

1. Combine 1 1/2 cups warm water and 1/4 cup sugar in large bowl. Sprinkle yeast over and let stand until foamy, about 6 minutes. Mix in vegetable oil and salt. Add enough flour, 1 cup at a time, to form soft dough. Turn dough out onto floured work surface. Knead dough until smooth and elastic, adding more flour if sticky, about 10 minutes.

2. Lightly oil another large bowl. Place dough in bowl; turn to coat with oil. Cover bowl with plastic wrap, then cover with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour. Beat butter, cinnamon and remaining 1 1/2 cups sugar in medium bowl to blend.

3. Turn dough out onto floured work surface (do not punch down). Roll out or press dough gently to 16x10-inch rectangle. Using spatula, spread 1 cup butter mixture evenly over dough. Sprinkle with chopped pecans. Starting at 1 long side, roll up dough jelly-roll style, forming log. Pinch seam and ends to seal. Cut log crosswise into 12 equal pieces. Spread remaining butter mixture over bottom of 15x10x2-inch metal baking pan. Sprinkle 1 cup pecan halves evenly over butter mixture in pan. Arrange rolls, cut side down, in prepared pan, spacing evenly. Cover pan with plastic wrap. Let rolls rise in warm draft-free area until light and puffed, about 30 minutes.

4. Position rack in center of oven and preheat to 325F. Bake cinnamon rolls uncovered until tops are golden brown, about 35 minutes.

5. Remove pan from oven. Using sharp knife, cut around sides of pan. Place large baking sheet over pan. Using oven mitts as aid, hold baking sheet and pan together and turn over, releasing cinnamon rolls onto sheet. Serve cinnamon rolls warm or at room temperature.

Cooking with Seinfeld

In 2006, moms cheered as Jessica Seinfeld (wife of you-know-who) published a cookbook titled Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Foods. The premise is that moms can steam or roast and then puree vegetables and surreptitiously add them to familiar favorite foods, thereby injecting an added measure of nutrition into picky eaters’ diets.

Yet as I flip through the pages, I scratch my head. Scrambled eggs with cauliflower? Chili with carrots? Chocolate pudding with avocado? Can these recipes really fool people besides small ignorant children? How is the quality of taste affected by these added ingredients?

The Test
I decided to put Seinfeld’s methods to the test. I volunteer to bring a dessert to family home evening and experiment upon my siblings and parents. My siblings certainly qualify as picky eaters, turning their nose up at anything other than "white kid food" (read: pizza, hamburgers with no vegetable condiments, Caesar salad, artificially flavored meats and cheeses, and so forth). My dad is a fairly tough food critic in his own right.

The Plan
The recipe I chose: brownies - with spinach and carrots. I envision the deceit in my mind: To the naked eye, I imagined it will appear a nice chocolaty brownie, innocuous looking with its dark coloring, and so attractive with the powdered sugar I will sprinkle on top. Just in case the flavor is slightly off, I planned to serve it with some nice vanilla frozen yogurt.

The Prep
Monday night after work, I prepared the purees, steaming the carrots and wilting the spinach, then blending these until smooth in my food processor. I worried that it wasn’t quite smooth enough, but it was the best my machine could do. I melted the chocolate, then mixed in the purees, sugar, etc. In the end, the batter looked grainy. Concerned, I sprinkled some semisweet chocolate chips on top. I baked the brownies (they emerged from the over looking relatively normal), sprinkled with powdered sugar, and headed over to my family’s house, leaving the brownies in the car and hoping they would be cool by the time we finished decorating the Christmas tree. (Seinfeld warns that the spinach flavor will remain detectable while the brownies are yet warm.)

The Panic
The moment of truth arrives: My dad asks, "Didn’t you bring some dessert?" My husband runs out to fetch the pan of brownies from my car, but as he places the pan into my hands, I notice with chagrin - they’re still warm! Worse, my mom reveals that she thought I wanted plain vanilla yogurt, and they must be served alone. Panic strikes and my entire cooking life flashes before my eyes. A grim vision of the future looms before me, in which I am discovered, my reputation soiled, and no one in my family will henceforth partake of my baked goods without poking and prodding and questioning me to death.

The Results
I improvise with some whipped cream and chocolate sauce and serve the rather dense squares of brownie, holding my breath. Mom and dad both comment that the brownie is good (my dad even says, "Very good!"). Little sister and adult brother, no comment. The only suspicious one was my 15-year-old brother, who has some kind of nutritious sixth sense which protects him from consuming any substance which might be beneficial to his body.

"What’s in this brownie? What kind of chocolate is in this? Is there anything organic in it?" Finally, we put him to peace by assuring him that the air he’s breathing is organic and he finishes it in silence.

The Conclusion
The brownies with carrots and spinach were OK. I don’t know that anyone will ask for the recipe, but it packs loads of vitamins and fiber into a decent chocolate treat. In my opinion, Seinfeld’s book is most beneficial for parents with kids who refuse to eat vegetables and/or fruit and are still young and gullible enough to eat foods with textures and flavors that are slightly "off". It also may also benefit adults who are looking to eat foods that pack more of a nutritional punch.

But shhhhh... It’s our little secret!

The English Major's Dirty Secret - Revealed!

I am an English major. I am of a romantic and emotional nature. I have frequently lived vicariously through films, music and literature. In college, I related with the main character of Amelie as a fellow introverted would-be altruist. The music of Muse, My Chemical Romance and other various and sundry emo bands supported me through difficult break ups. The Russian novel Anna Karenina showed me the mistakes I’d made in past relationships and taught me how a successful relationship works.

With all of this art appreciation, you might naturally assume that poetry would be right up my lane. Yet Keats, Whitman, and Coleridge perplexed and befuddled me for the most part while I studied them in college. Through research, I gained an admiration for their technical skill and imagination, but this sentiment was not the pure emotion of appreciation and kinship that I feel through other forms of art. And dare I confess... Most of the time, I am left with this sneaky suspicion that I'm missing something, or at worst - I just don't get it.

Before you take away my BA in English in outrage, let me assert that there are some exceptions to this anti-poetry sentiment. Every now and then, I will read a line of iambic pentameter that resonates in my soul. I do enjoy some works by Pablo Neruda and T.S. Eliot, for example. I collect the poems that I do enjoy in a notebook. Here is one such poem, shared with me by my friend Allison Felshaw. This captures how I feel at this time of life - married to a sweet man, enjoying the festivities of the holiday season.

Happiness

It is difficult to know what to do with so much happiness.
With sadness there is something to rub against,
A wound to tend with lotion and cloth.
When the world falls in around you, you have pieces to pick up,
Something to hold in your hands, like ticket stubs or change.

But happiness floats.
It doesn't need you to hold it down.
It doesn't need anything.
Happiness lands on the roof of the next house, singing,
And disappears when it wants to.
You are happy either way.

Even the fact that you once lived in a peaceful tree house
And now live over a quarry of noise and dust
Cannot make you unhappy.
Everything has a life of its own,
It too could wake up filled with possibilities
Of coffee cake and ripe peaches,
And love even the floor which needs to be swept,
The soiled linens and scratched records…

Since there is no place large enough
To contain so much happiness,
You shrug, you raise your hands, and it flows out of you
Into everything you touch. You are not responsible.
You take no credit, as the night sky takes no credit
For the moon, but continues to hold it, and to share it,
And in that way, be known.

~ Naomi Shihab Nye

Note on the author: Naomi Shihab Nye was born on March 12, 1952, in St. Louis, Missouri, to a Palestinian father and an American mother. She currently resides in Texas, although she was raised both in this country and in the Middle East. According to poetry.com, she "gives voice to her experience as an Arab-American through poems about heritage and peace that overflow with a humanitarian spirit".

Destination: Chocolate Decadence

Chocolate: We know it has antioxidants. We know it has mood-enhancing effects upon the human body. So... What are you waiting for? Have you had your serving today?

Personally, I prefer dark chocolate. For one, it has less milk (my sworn enemy) content than its lighter counterpart. Secondly, it is richer in antioxidants than milder chocolates. Thirdly, I dabble in all things dark. Even my husband has as much Mexican blood in him as me - none of these white nerdy guys- no, sir! Any other dark chocolate fans out there?

In a recent blog, I mentioned a recipe for Chocolate Decadence, with which I bribed a panel of judges into passing off my senior project. It was a smashing success, and I'm going to share a link to the recipe. This ingredients are few and the preparation is relatively simple. The results is rich and dense, sure to satisfy the staunchest chocoholic around. Served with a raspberry sauce and whipped cream, your guests will be lifted up to the highest heaven at first bite.

Here it is, in all its glory:

http://www.epicurious.com/recipes/food/views/Chocolate-Decadence-103084

Best Small Towns in Northern California

The town of Mendocino, California

I love it when travel magazines publish lists of the best small towns to visit, because exploring such towns is one of my most enjoyed past times. Yet it’s always disappointing when one of these tempting little towns turns out to be, say, in the Catskill Mountains of New York, or the heart of Montana. Like I’m going to travel all the way there to visit a remote village! I understand that a magazine must appeal to a wide geographical range of readers.

But, since most of my readers are in the West, and more particularly concentrated in Northern California (and those who aren't hopefully intend to visit me soon!), I will share my personal list of best small towns to visit. In no particular order, they are:

1) Mendocino: With gorgeous views of the coast, this former hippie colony has maintained the laid-back vibe, lovely architecture, and environmental consciousness that was present when it was first established. Mendocino boasts lots of B&B’s; more organic restaurants and stores than you know what to do with; Mendocino Jams, offering housemade jams, mustard and marmalades; and Gallery Bookstore, a wonderful independent establishment where the sun shines in through the multitude of ocean-framing windows, and the soft sound of waves crashing on the cliffs across the street lull you into a state of nirvana. I hope to spend my birthday here this year... (December 28th, people!) :-D

2) Sebastopol: Not on the coast but near enough that you can smell the salty fresh ocean in the breeze. Features utterly quirky stores, such as East West Café - completely organic, largely vegetarian and bohemian as all get out. I dare you to find one local eating there who wears makeup! There's also an adorable pie shop on the outskirts of town specializing in pies made from locally grown Gravenstein apples. (Apparently, Gravensteins are an endangered species of apple. Poor little guys. The local are trying to save them from extinction by feeding them to tourists.)

3) Sutter Creek: In Amador County, this is my favorite stop. With relatively affordable B&Bs, quirky home decor shops, loads of antique stores, and the ever wonderful Susan’s Place for lunch or dinner, this town makes a great weekend getaway.

4) Nevada City: A wonderful town where gorgeous Victorian-style houses still abundantly dot the local neighborhoods. Fantastic shopping, including Degroot’s Truffles and Desserts, where one may procure the most sinfully pleasureful chocolate truffles ever created by human hand. The truffles alone are worth the trek, but there’s also a great café for lunch and toy store that will entertain kids and adults alike.

5) Marysville: This town hosts the Peach Festival every summer. Grab some tri tip sandwiches, enjoy the local musician performances, snag a piece of fresh peach pie with peach ice cream, and don’t leave without a few bags of locally grown white and yellow peaches to eat or freeze for peach cobbler later! Also has a very unique specialized bookstore that made for fascinating browsing and a much-needed respite from the summer heat. If you head back to Sac-town, make sure to stop at Stephen’s Farmhouse for the ollalieberry pies, jams, and handmade crafts! (If you’re full from the peaches, they offer frozen pies.)

6) St. Helena: Perhaps the least pretentious town in the Napa area, St. Helena has some lower-key spas, creative cafes, local olive oil, a chocolate store that is the equivalent of Tiffany’s for chocolatiers, an awesome bakery, and of course the famous burgers from Taylors Automatic Refresher (featured on the Food Network’s "Drive Ins, Diners and Dives).

Any other ideas or suggestions? I’m itching to discover someplace new...

Evolution of a Foodie

Last night, I watched the movie "Julie & Julia", a film that focuses on two women and their sustaining relationship with food. Upon noticing this theme, I reflected upon my own relationship with food and how it has changed over the years. I divided my evolution into a series of stages.

Growing up: Mom, as a dairy farmer’s daughter, is a meat-and-potato and comfort food personality. I admire her efforts to serve well-balanced meals. She taught me how to cook from a young age, mostly sweets like peach cobbler and pumpkin pie.

High school: My senior year project focuses on "gourmet" food. I discover epicurious.com and branch out with some new ideas. At the conclusion of my project, I have perfected my flourless Chocolate Decadence, serving it with raspberry sauce and real whipped cream to the judges and passing my exam with flying colors. No one seems to mind my bribing of the judging panel of teachers in serving this dish.

College: I set out amongst the people of Utah, determined to learn how to make dinner rolls from scratch and collect as many recipes from my classmates as possible. I take beginning and advanced cooking and nutrition classes. Main accomplishments: Learning how to make a good pie crust, homemade breads, and sampling every kind of casserole you can imagine. My favorite recipe from a roommate: Chicken with Broccoli (curry cheese sauce, served with rice... you know the one!) from Wendy Wittwer.

Study Abroad in France: I am introduced to the wondrous cheese platter concept, good bread, and all-butter pastries (note: this was pre-lactose intolerance). A new sophistication graces my taste in food and my mother begins to wonder where I got my eccentric tastes from.

Mission in Hong Kong: I learn more about Asian food- MUCH more. Walking through the market the first time was like walking on the moon and trying to find something edible. Over time, I notice that I feel healthier eating fresh foods and eliminating dairy and most sweets. Chinese companions teach me to make a steamed fish and fry bok choy like a pro; Thai companion teaches me to make pad thai and green curry. (And yet somehow the result for the latter is not the same when I try this at home in California...)

Past 3 years: I buy a subscription to Cooking Light, discover Williams-Sonoma and the scandalous luxuries found therein, and attempt to eat local/fresh/healthy, but sometimes I just end up with Spaghettios. However, I try harder now that I am married and have someone else to think about than myself. Allrecipes.com is a mainstay on my computer.

Through all the changes and places I’ve traveled, food has always been my most constant distraction. At one point in "Julie & Julia", Meryl Streep, portraying Julia Child’s character, sighs, "I just think about food all the time. I’m obsessed!" I know the feeling, Julia. If only we could all make a living off of our passions.