American Apple Pie
(“[Eating pie twice per week] is utterly insufficient, as anyone who knows the secret of our
strength as a nation and the foundation of our industrial supremacy must admit. Pie is the
American synonym of prosperity, and its varying contents the calendar of changing
seasons. Pie is the food of the heroic. No pie-eating people can be permanently
vanquished.” - The New Yorker, 1902)
Ingredients
2⅓ C. all-purpose flour
3 tbsp. all-purpose flour
1/2 tsp. baking powder
1/3 C. Vegetable shortening
1 stick cold and cut into small pieces
1½ tbsp. unsalted butter
Hotel on the Corner of Bitter
and Sweet
by Jamie Ford
8 large Granny Smith apples
2 tbsp. fresh lemon juice
3/4 C. sugar
1/2 tbsp. sugar
1 tsp. ground cinnamon
Instructions
In a medium bowl, combine 2 1/3 C. flour, 1/2 teaspoon salt, and baking powder. Using a
pastry blender or 2 knives, cut in shortening and cold butter until mixture resembles
coarse crumbs. Sprinkle 1/3 cup boiling water, 1 tablespoon at a time, over mixture,
stirring with a fork until well combined. (If dough is too dry, sprinkle in more boiling water
by the teaspoon.) Divide dough into 2 pieces, 1 slightly larger than the other. Pat each into
a disk, wrap tightly with plastic wrap, and refrigerate until chilled, about 30 minutes or up
to 2 days.
Meanwhile, in a large bowl, toss apples with lemon juice, 3/4 cup sugar, 3 tablespoons
flour, and cinnamon. Set aside.
Preheat oven to 400°F. Roll out the larger piece of dough between 2 sheets of lightly
floured parchment paper to a 12-inch circle. Fit into a 9-inch deep-dish pie plate. Fill with
apple mixture, arranging slices compactly. Dot apples with room temperature butter. Roll
out remaining dough between 2 sheets of lightly floured parchment paper to a 10-inch
circle. Moisten rim of bottom crust in pie plate with water.
Drape smaller crust over apples; then trim to create a 1/2-inch overhang. Fold the top
crust under the bottom crust to form a border around rim, gently pressing the 2 crusts
together. Using your fingers, crimp around the edges. Using a sharp knife, cut several slits
in center of top crust.
Place pie on a baking pan and bake for 45 minutes. Remove pie from oven, brush top
lightly with water, and sprinkle with remaining sugar. If needed, cover rim with aluminum
foil to prevent over-browning. Return pie to oven and bake until crust is browned and
juices are bubbling, about 10 minutes more. Transfer to a wire rack to cool. (The pie can
be covered with plastic wrap and refrigerated up to 2 days.)
(Source: Food.com, 2016)
SNACKS
&
SIPS
Spring Rolls (春捲 )
Spicy Edamame (スパイシー枝豆)
(Traditionally, Spring Rolls are served as Dim Sum with tea for a brunch-like meal. Spring
rolls can be combined with other dishes; such as bao, dumplings, rice noodle rolls,
steamed vegetables and soups to create a complete Dim Sum. The culinary experience
Dim Sum originated with the Cantonese in southern China.)
(Edamame beans are green soybeans and they are sweet, mild and has a slightly
“beany” flavor. In Japan, edamame beans are often boiled in salty water still in their
pods and served as an appetizer.)
Ingredients
Ingredients
1 (16 ounce) package wonton wrappers
1 pound lean ground beef
1 pound shrimp - peeled, deveined and coarsely chopped
5 tablespoons soy sauce
3 tablespoons oyster sauce
1 pound bean sprouts
2 green onions
3 stalks celery, chopped
1 medium head cabbage, finely shredded
2 cloves garlic, minced
1/2 lb. frozen edamame in shells
1 tbsp. vegetable oil
2 cloves garlic, minced
2 tsp. chili paste (Sambal Oelek)*
1 tbsp. miso (Awase Miso is recommended)
Instructions
Parpare edamame according to package instructions. Transfer cooked edamame to a
big bowl.
Heat vegetable oil in a small frying pan over medium heat. When the pan is hot, add
garlic and chili paste and cook until combined and fragrant. Add miso and mix all
together for 1 minute.
Instructions
Place cabbage, bean sprouts,
celery, and green onions in a
large wok and stir fry over a
high heat until vegetables cook
down (add a little water if
necessary). Mix in shrimp, stir
fry until cooked.
Remove from heat and pour the spicy miso mixture over the edamame and toss to
coat. Serve immediately.
*Add more chili paste if you prefer a spicier taste. You can buy Sambal Oelek on
Amazon.
In a large skillet, brown ground
meat. Drain grease and add the
meat to the vegetable and
shrimp mixture. Continue to fry over a high heat; add oyster sauce, soy sauce, and
garlic. When well blended, remove mixture from heat.
Place a tablespoon of the meat and seafood mixture (or more, depending on how large
your wonton skins are) into the center of each wonton skin. Fold the wonton skin over
to make a package of the meat mixture inside, and seal the skin closed by dipping your
finger in a little water and pressing the ends together.
Fry the wontons in 1/4 inch of vegetable oil until golden brown.
(Source: Food.com, 2016)
(Source: Food.com, 2016)