Saturday, June 14, 2008

My love of cooking and cooking shows!


I found a new cooking show. It might not be new but it is new to me. I love cooking shows, Meshallah. And yes I get pretty grossed out when they start cooking pork and I have to shut the telly off. Many times I don't cook my food exactly as they do. But I love watching people cook, Meshallah. Maybe one day I could be a chef, Inshallah. My family loves my cooking. I take a lot of pleasure preparing meals.Below is a brief summary of the show. I missed most of the show I just saw him a the Chinese restaurant eating off dumpling spoons. Is there such a thing as dumpling spoons? There looked to be ceramic and the star of the cooking show and a guest were biting into these soup dumplings. As a Muslim I don't eat pork and I am not supporting the eating of pork if that was what they were doing. Again I stress I came in at the end of the show. It would have been nice to see what the Indian samosas looked like. I like samosas as well. I have made them for my family, they were light, crisp and tasty Meshallah. I baked them instead of frying them. Excuse me for rambling the show summary is below and there is a website http://toddenglish.com/foodtrip

"New York: The Surprise Inside" (Dumplings)• Episode #104
Join Todd English as he travels from Hell's Kitchen down through the East Village in New York City in search of distinct regional takes on the ubiquitous dumpling, a dish that changes with the culture and available ingredients. Along the way, Todd samples crisp and delicate Indian samosa; Polish pierogi, served with sour cream, fried onions, or apple compote; Jewish kreplach, and everything in between. In the Olives kitchen, Todd presents his own spin on the Chinese soup dumpling: potato gnocchi filled with tomato broth, lobster, and mozzarella.


I was like wow I really need to make this. The potatoe gnocci filled with tomatoe broth, lobster and mozzarella. He froze the tomatoe soup in ice trays and put them into the dumpling with the lobster and the mozzarella. He steamed them in a bamboo steamer, Man I have to get one of those steamers. Anyway back to the show, he put in some garlic lemon and long green onions( if I forgot to and something or something is amiss please leave a comment and let me know). in the bottom of the steamer and he put the dumplings in the top.

I have gathered that when making the potatoe gnocchi they put a whole in the middle of the potatoes and other ingrediatiens and placed the eggs there. from there he said that you don't really want to over handle the mixture. They rolled it out on a floured board and they sprinkled flour on the dumpling sac when they were forming the gnocchi.

Inshallah I will make this dish and make me some apple dumplings, the kind that Wendy's sold back in the day. I don't know why they stopped selling it. I want to make my own cinnamon sauce that they pumped all over the dumpling, Man oh man it was so good. My step father would buy us these as a treat and we would pt icecream, vanilla icecream allover the dumpling it had such a great taste. You know the taste of the hot dumpling and the cold ice cream colliding and tasting warm and savory.

To recap I need to Inshallah buy a potatoe ricer, mini icetrays, a wood board to roll out my dough, a rolling pin, and the bamboo steamer and some wood spoons and I need some more tongs my son bent mines so they're pretty much useless now. The chef was Todd English and now I am Inshallah going to make some gnocchi!

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