Scallop Ceviche

We love having people over. While we try to entertain a little bit year round, we get our engines in full gear for the Spring. April marks the birthday month for Olivier (and I), as well as the promise of sunshine and Summer just around the bend.

Dinners at ours tend to involve at least one of the following: dancing, ping pong, and the hula hoop! Kids are always welcome and the only rules of the house are: come with an appetite, leave your shoes at the door and unwind!

2009 "after dinner entertainment"

Our latest guests were Danielle, Didier's cousin from New York, and her husband Steve. The 2 were in town celebrating their 25 years of marriage! Youthful and vibrant as ever, they embody 2 of my steadfast beliefs:

1. One can always be youthful and vibrant
2. One can always be happy and in love

While it was a casual dinner, served at the kitchen counter, I wanted to make them something I they had not had before. I opted for 1 of my South East Asian inspired "tour" menus of Scallop Ceviche with Coriander (Thai-ish), Pork and Shrimp Laab (Lao-ish), Chicken Satay, Gado Gado (Balinese-ish) with Basil/Mint Mango & Berry Salad for dessert (Didier took out my gluten free chocolate cup cakes for himself, and ended up sharing them with our guests, as well). I had the flu, so my taste buds were shot, but the meal was a success, nonetheless. The biggest hit, being my Scallop Ceviche, served in its shell. Danielle asked for the recipe, so here it is:

Scallop Ceviche Chez MOD

• Count 3 sea scallops per person (if serving as an appetizer)
• pinch of sea salt
• olive oil, to drizzle
• juice of  1/2 a lemon
• juice of  1/2 a lime
• 2 cloves garlic, chopped fine
• 1 spring onion (only the bulb and the light green part of the stem), chopped fine
• 1 bunch chopped cilantro, rough chopped, stems removed.
• 1 small chili, diced. Remove the seeds to lessen the 'heat', or leave them in, if you like it hot.
• soy sauce to taste

To prepare:

*Have your Fishmonger, remove the scallop from its shell, but have him give you the shells for serving

At home, slice the scallops into thin rounds. About 3-4 slices per scallop. Each slice should be about 2 mm thick

Spread the sliced scallops on a dish and sprinkle with sea salt

Squeeze the lemon and lime juice over them, then drizzle the olive oil. Use just enough to flavor the dish, but not drown the scallops.

Spinkle the garlic, chili and spring onion and top with cilantro. Cover with plastic film and refrigerate for at least an hour. The more it marinates, the stronger the flavor. I like to serve it within no more than 3 hours.

When ready to serve, scoop the scallops into the half shell (1 per person). Drizzle with the marinade and top with a 'Z' like splash of soy sauce.

We tend to eat this dish with chopsticks, but enjoy it as you wish!

A bientot xoxo

The Year of the Dragon - the year I celebrated with dumplings!

2012 has been a wonderful year!   In the kitchen, that has translated into me tackling dishes that were previously daunting to me.  Having enjoyed them so much, I automatically assumed that there must be some secret method that I did not know, to make them.  While I consider myself a fine cook, there were just some dishes that I thought sacred and didn't try to make, out of the fear that I would not get them right.  But now, how things have changed, and I am so glad!  2012 has been the year in which I took on the dumpling and baking a gluten free chocolate cake. All my time has been filled having fun and creating my own renditions of the foods I love.  For the first time, I've cooked first for my own pleasure, and to my great joy, friends and family have been enjoying my musings too!


For 12 out of the 14 days that the Dragon was celebrated, I made at least 1 Chinese inspired dish, and kicked off the New Year by making dumplings and turnip cakes....I LOVE DUMPLINGS & TURNIP CAKES!

When my childhood friend A, was in town last September, she told me that it was possible to make dumplings at home, demystifying the dish for me.  Something clicked in my head and I thought, "OK, so I'll make dumplings", and then shortly after, my friend K, showed me her take on the dish.  I went on to play with the recipe then 'found' 2 of my mom's old cook books in my kitchen library.  Funny, how they've been there all along....

I was inspired and away I went.  I boiled, steamed, and pan fried my dumplings.  I made Szechuan string beans, spicy egg plant, sauteed garlic shoots with chili, morning glory in oyster sauce, glass noodle salad and chicken or pork stuffed lettuce parcels - I could not be stopped.  I even tried my hand at dan tats (egg tarts)!  I had so much fun and everything turned out yummy.  And, eating any other cuisine did not seem right during those 2 weeks.

Since then, a few of my "non dumpling making" friends have asked me to show them how I make dumplings.  I've happily obliged, and the latest event being yesterday, Olivier's actual birthday.  We've been celebrating his birthday for 3 weeks now, and when he invited his newest "best friend" and his family to join him in his favorite feast, we celebrated another 'new year' with dumplings!

I'm witing the recipe down for the first time, here.  As usual, it is not 100% traditional, but we find them yummy, nonetheless:

Dumplings

Filling:

• 2 cups off finely chopped spinach or bok choy or water cress, finely chopped
• 1 leek finely chopped leeks (white parts only),or 2 spring onions, finely chopped
• 1 tsp salt
• 500 grams minced pork or chicken, or baby shrimp or scallops, or a combination of any of those mentioned (I sometimes do a half meat half shrimp version, or a shrimp and scallop version)
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 1/2 tsp raw sugar
• 1/2 tsp white pepper
• 1 tbsp Chinese rice wine
• 1 tbsp grated fresh ginger (sometimes, i add 12 cloves of minced garlic, as well)
• 1 egg

 *Don't worry f you forget to add the vegetable or the leek or spring onion.  Just put in what you have and come up with your own combination.  As for the meat portion, some have used tofu, instead.

Wrappers:

• 1 12 oz package of or wonton wrappers (found in the refrigerated section of Asian supermarkets)  I normally boil these
• 1 12 oz package of round dumpling wrappers (found in the frozen section or an Asian supermarket)  These I use for the pan fried version.

In a bowl, toss the vegetable leaves with a teaspoon of salt, and set aside for about 30 minutes

Separate the egg yolk from the white.  Put the egg white in a little bowl and beat it with a fork (to be used later in sealing the wrappers).  Drop the yolk into a large bowl, and add in the meat and all the remaining ingredients.

After half an hour, squeeze as  much water as possible out of the vegetable, and mix them into the rest of the filling mixture.

Lay 1 wrapper on a on a dry, clean work  space.  Dip your finger into the beaten egg white, and trace the edge of the wrapper to create the seal.  Place a small teaspoon of filling into the center and fold over the wrapper to make a triangle (out of the wonton wrappers) or a half circle out of the round wrappers.  Make sure to press the edges shut to prevent the dumplings from falling apart, when cooking.

Place each completed dumpling on a tray or plate, being careful to not let the dumplings touch, then cover each plateful loosely with a barely damp cloth or plastic film to prevent them from drying out.  Continue to fill your 2 packages of wrappers with filling.  This could take some time, so get comfortable and find your rhythm.

For future use, place the tray of non touching dumplings in the freezer.  Once frozen (at least 2 hours), they could be placed in a zip lock bag and back in the freezer until needed.

Olivier's Dipping Sauce (what my son likes, and what I serve most guests):

• 1 cup soy sauce
• 1/2 cup sesame oil
• 1/2 tsp sugar
• 2 tbsp grated ginger
• 2 cloves minced garlic
• 1 spring onion

Mama's Dipping Sauce (options I provide for my HK friends) 

• Chinese black vinegar
• chili oil or fresh chilies

In a small bowl, I add a teaspoon or 2 of the above sauce, then add a splash of Chinese black vinegar and a touch of chili oil or diced fresh chili.  I'm sure my friends have their own variations.....

 Different Cooking Methods:

Boiling:  Bring a large bot of water to a boil.  Throw in a pinch of salt, optional.  Slide the dumplings in, and stir the pot a bit to prevent dumplings from sticking.  Once the water has returned to a boil and dumplings have floated to the top, they're ready.

Steaming:  Fill a pan with about an inch of water.  Dip or spray dumpling with a little vegetable oil to prevent them from sticking to the steamer and each other.  Place the dumplings on the steamer, being careful to not let them touch.  When the water boils, cover and steam the dumplings for 12-15 minutes.  Check and add more boiling water if necessary to make sure that the water does not evaporate completely.

Pan Fry:  In a large frying pan, heat 2 tbsp vegetable oil.  When hot, add a single layer of dumplings and cook for 2-3 minutes over a medium-low flame.  Toss to cook both sides.  Once both sides have taken on a little bit of color, add about 1/2 cup of water, and cover the pan, to steam the dumplings for another 3-5 minutes, until the water has evaporated.

Scoop into individual bowls or onto a serving platter and drizzle with the dipping sauce or serve the sauce on the side.  grab some chopsticks and enjoy!

-x-

Today, I  stumbled upon a gorgeous greeting for the year of the Dragon, that feels like an affirmation of what I've know intrinsically, but am only now remembering: 

"When we have confidence in our inherent basic goodness, we sparkle with brightness and vitality.  May the Year of the Dragon bring you the energy of growth to invite prosperity and opportunities into your life."

 bon appetit 

oxmp