Octovinaigrette

My Aunt Mary bought us the Momofuku cookbook a couple of yours ago. This recipe for their Octovinaigrette is AMAZING! I've had similar sauces, but this one gets the proportions perfect. It is seriously yummy. We had it on the wings, dipped Dungeness crab in it and on roasted pork. Each and every one was AWESOME! Seriously, this is my new favorite sauce.

Per the cookbook it is great on seaweed, fried chicken and grilled octopus too.

Caveat...I add chopped cilantro so I guess it really is a nine-O vinaigrette!

Octovinaigrette

Ingredients:

2 T. finely chopped garlic
2 T. chopped peeled fresh ginger
1/4 t. chopped bird's eye-chili or other hot chili (I've substituted 1 t. chili-garlic sauce when fresh chilies weren't on hand)
1/4 c. rice wine vinegar
1/4 c. soy sauce
2 T. grapeseed or other neutral oil
1/4 t. sesame oil
1 1/2 T. sugar
freshly ground black pepper

Directions:

Combine the garlic, ginger, chili, vinegar, soy, oil, sesame oil, sugar, and a few turns of black pepper in a lidded container and shake well to mix. This will keep in the fridge for 4 to 5 days, and is good on everything except ostrich eggs, which is really more the ostrich's fault than the vinaigrette's (per the cookbook, not me).

Healthier Wings

Did you know that their is a chicken wing shortage? I love chicken wings. I haven't run into a chicken wing that I didn't like. The shortage makes me want to eat them even more than usual! The problem is that most wings are deep fried which is not the best for you. If you are going to slather the wings in sauce, they should at least be a little healthier if possible. Fortunately, there is an answer!

Simply heat your oven to 425 degrees F. Lay your separated wings on a baking tray lined with parchment paper or a Silpat mat.

Bake the wings for 20-25 minutes until the skin is golden and they are cooked through. They will be crisp and juicy!

Funny Boy

 

While tidying up the living room last night I saw a flash of color on the piano. On closer inspection I found cars parked between the keys. Only one of our kiddos is so methodical...Nate.

 

Sure enough it was him! Here he proudly shows off his "clean up" job.

Fishy - update

 

My last post I told you about the too sudden demise of Alpha our new Betta. Well, say hello to Flower. He (Nate is adamant that it is a he) seems much more content. Let us hope that this little guy will prosper where his cousin-fish did not!

Fishy

I admit that I was wrong. Yes, wrong. It doesn't happen often (Ha!) but I was really wrong this time. We thought that Nate was a great age to get a pet fish. His godparents also thought it was a great idea and jumped at the chance to get a scaly buddy for Nate as a Christmas gift. They got a cute little Betta that we named Alpha...Alpha the Betta or Alphabetta.

What I neglected to remember was that fish die. Alpha never really seemed to get comfortable in his new environment and didn't eat at all. This weekend Nate noticed his fish was swimming upside down. Uh oh. I really wasn't prepared to have the death conversation. I stumbled through it, nervous that I would say the wrong thing. Amazingly I made it through my explanation. Nate said that Alpha was a good fish "while he lasted".

We're going to the pet store tomorrow to find a new fish.

Chivalrous

 

This weekend we watched our very talented niece Laura dance in the ballet Sleeping Beauty. It was a local production but had all of the sets, costumes, and pyrotechnics a larger production would typically have. We've been planning to see this show for a while so have been prepping Nate for the evil Maleficent. He doesn't usually like any tension in plots and avoids watching any show with a bad guy so we were a bit worried how he would handle the ballet.

Nate's really good friend Elise came with us to the show. Right before the curtain went up Nate turned to Elise and said "I will protect you from the scary parts."

Wow.

There are moments where he just melts my heart. That was one of them.

Apparently it melted Elise's too. After the show, they were chasing each other when she suddenly fell to the ground "asleep." She would only wake up with a kiss from Nate. (Seriously wouldn't mind if they got married one day...can arranged marriages come back into fashion?)

Apple Pie

Apple pie is by far my favorite type of pie. I will eat it for breakfast, lunch, dinner, and a snack time in between!

A good apple pie is all about the apples. I prefer apples with a little tartness and some firmness. Braeburn apples are typically my pie baking apples of choice.

Start by peeling, coring and slicing about 9-10 apples thinly.

 

Sprinkle on top the sugar, flour, cinnamon, nutmeg and salt. Toss together and set aside.

 

Take out one disc of dough that you had in the fridge. Roll out so there is a 1-inch overhang for the bottom crust.

 

Set into a pie dish.

 

Pour the apple mixture into the pie dish. Dot a couple of tablespoons of butter across the top.

 

Roll out the top crust and cover the apple mixture. Pinch together the top and bottom crusts so they seal.

 

To make a pretty edge, simply use your thumb and forefinger to pinch the dough all the way around the rim of the pie dish.

 

Cut vents in the top of the dough.

 

 

Cover the edges with aluminum foil to prevent excessive browning. Bake in the oven at 425 for 30 minutes, remove the foil and bake for an additional  10 to 15 minutes. Serve warm!



 

Apple Pie

 

Ingredients:

 

Pastry for two-crust pie

1/3 to 2/3 c. sugar (depending on the tartness of your apples)

1/4 c. flour

1/2 t. cinnamon

1/2 t. nutmeg

dash of salt

9 c. thinly sliced & peeled apples

2 T. butter

 

Directions:

 

Heat oven to 425 degrees and prepare pastry.

 

Peel, core and slice the apples. Place in a large bowl. Sprinkle the sugar, flour, cinnamon, nutmeg and salt on top. Toss to coat. Pour into pastry-lined pie dish. Dot with butter. Cover with top crust. Seal edges, cut some heat vents on the top crust and cover the edges with aluminum foil. For some reason the edges cook faster than the rest of the pie so if you don't cover them they will come out burnt!

 

Bake 30 minutes. Remove the foil edges and put back in the oven for an additional 10-15. My mom and sister like a slightly crunchy apple pie. If you are the same, take out the pie before juice begins to bubble through the slits in the crust. Serve warm or cool.