Quarantine Cuisine
GRAPHIC BY TARA VASANTH
Between the Buns: A Pork Love Story
(PORK DUMPLINGS)
The first step to finding a recipe during quarantine: check the fridge. It is daunting to go to the grocery store during a global pandemic — but it’s equally likely that you are too lazy to go to the store because you’re still in your pyjamas from last night, even though it is 3:00pm the next day.
I have noticed a trend in quarantine activity among the people I have met here at William and Mary. Many — myself included — took the extra time over quarantine to not only explore cooking, but also to work on their dietary health. This led me to bake a few different gluten- and dairy-free desserts, because no quarantine is complete without an absurd amount of baking.
I had never tried my hand at cooking any Asian food more complex than fried rice before, so I was ecstatic to make dumplings from scratch. Yes, I made the dough and kneaded it, filled it, and steamed it. Yes it took forever, and yes it was totally worth it. My dumplings were not beauties, but the sticky, swollen, yeast dough was a delicacy.
Ingredients
Makes 48 servings
Starter
2 tbsp active dry yeast
1 tbsp sugar
1/2 cup all-purpose flour
1/2 cup water
Dough
3 cups all-purpose flour
1 cup water
1 tsp kosher salt
1/4 cup sugar
2 tbsp veggitable oil
Filling
1 lb ground pork
4 scallions, chopped
3 in fresh ginger, peeled & minced
3 tbsp cilantro, chopped
1 tbsp soy sauce
1 tsp sesame oil
Sauce
1/2 cup soy sauce
2 tsp sesame oil
2 tsp chili garlic sauce
1 tbsp rice wine vinegar
Instructions
1. To start dough, add starter ingredients in a small bowl. Stir together and let sit for 30 minutes until it foams.
2. Mix starter with other dough ingredients except flour. Stir together well and then slowly start to add flour. Once all the flour is added, bring the dough together in a ball.
3. Turn dough out onto a floured surface and knead until the dough is very soft, about 10 minutes. If the dough is ever very sticky, knead in more flour.
4. Place dough in a lightly oiled bowl to rise until it triples, about 2.5-3 hours.
5. Meanwhile, make the sauce and filling. For the sauce, just mix together ingredients and chill until needed.
6. For the filling, mince scallions, ginger, and cilantro very fine. Then stir with other filling ingredients and set aside until needed.
7. To make dumplings, punch dough and then cut it into quarters. Working with one quarter at
a time, stretch it out and flour it lightly. Then cut the dough into 12 pieces. It’s okay if they’re not perfectly even.
8. Working with one piece at a time, add about a tablespoon of filling to the middle of the dough and then fold the ends up and over the filling. Twist the top of the dough so it sticks together.
9. Once you have 12 dumplings done, let them rest for 20-30 minutes before steaming them.
10. Add the dumplings to a bamboo steamer, leaving some space between each dumpling to prevent them from sticking together, and steam them over a pot or wok until they are cooked through, about 18 minutes. To make sure the dumplings don’t stick to the steamer, lightly oil the steamer or lay down some lettuce leaves in the bottom of the steaming racks.
11. Let the dumplings cool briefly when they come out of the steamer and then serve them immediately with the sauce. Serve with mustard.
GRAPHIC BY ANGELA VASISHTA
WHAT CAME FIRST, THE CHICKEN OR THE SALAD?
This scrumptious delight is easy to prepare — even in a dorm room — and pairs wonderfully with an array of different dressings, toppings, etc. With just a touch of creativity, you can easily cover all the major food groups in this single dish. Also, it is easily adaptable to accommodate just about any dietary restriction you could dream up. Versatility is the name of the game when it comes to meal prep. Especially when the dish in question can be made to share, like a salad. Anyway, here is one of many recipes I found online that looked particularly appetising.
Ingridients:
Makes 6 servings
2 cups cooked chicken, Chopped
1/2 cup mayonnaise
1 celery stalk, chopped
1 green onion, diced
1 tsp dijon mustard
1/2 tsp seasond salt
Pepper to taste
1 tsp fresh dill (optional)
Instructions:
1. Combine all ingredients into a small bowl, mix well
2. Season with salt and pepper to taste
3. Serve as a sandwhich or over a salad
Chicken:
Use leftovers from last night’s dinner or leftover rotisserie chicken or grilled chicken.
To Make Chicken for chicken salad I like to use either poached chicken or baked chicken breasts or thighs.
You can use canned chicken in a pinch but of course fresh is best when possible.
Ensure the chicken is cooled and shred or chop the chicken into bite sized pieces.
Add-ins:
As this is a classic chicken salad recipe, I’ve kept the additions to a minimum. Celery for crunch, green onions for flavor.
This recipe can be made with a variety of nuts, veggies, and fruit for added flavor and texture.
Chicken salad with grapes, avocado or dried cranberries is a favorite. Pecans or almonds pair well with this recipe.
Dressing:
Mayonnaise is the base of this recipe and it’s simply seasoned.
You can get creative and substitute some of the mayo for ranch dressing or your favorite salad dressing recipe.
Create an Avocado Chicken Salad by replacing some of the mayonnaise with mashed avocado.
ALL’S WOOL THAT ENDS WOOL (LAVENDER LAMB KEBAB)
GRAPHIC BY ANGELA VASISHTA
As Hannibal Lector once famously queried: “you think if Catherine lives, you won’t wake up in the dark ever again to that awful screaming of the lambs?” Well, forget Catherine. This is a much tastier way to make those lambs stop screaming (unless you’re Dr. Lector). This tender and succulent selection of meat falls right off the bone, and is perfect for pairing with veggies on a kebab. This is the perfect recipe to keep in your back pocket for that post-quarantine cookout we’re all so desperately looking forward to.
Ingridients:
Makes 6 servings
1/2 cup dried organic lavender buds
4 large cloves of garlic
3/4 cup Olive oil
1 tsp red pepper flakes
1 tbsp fresh rosemary
1 tbsp fresh thyme
1 tbsp honey
1 tbsp citrus zest (grapefruit, lemon, orange or lime )
1 tbsp kosher salt
1 tbsp cracked black pepper
4 lbs lamb pieces/cubes or 3-4 lamb chops per person, depending on the size
4 large rosemary branches, stripped except for the top few fronds
Instructions:
1. Combine everything but the lamb and additional rosemary branches in the blender or food processor and puree untill it becomes a paste
2. Smear it all over the lamb, put in a baggie and let marinate at least 1 day up to 3, smoosh the bag around, turn it upside down each time you go in the fridge (or every few times if you are especially snacky)
3. Poke a hole through each piece of lamb with a skewer, them thread the lamb on to a sturdy rosemary branch, If you try to just poke the rosemary through the lamb they could break, which can be disappointing.
4. Grill over medium/high heat to your desired temp, I prefer medium rare. If making Chops you can lay a rosemary branch over them as the grill to get the same smoky greenness. I cook it until the internal temp reaches 130-135.
5. If weather does not permit you to cook outside, preheat grill pan or cast iron pan , add drop of olive oil & whole rosemary sprig, sear lamb on each side till brown and them finish in the oven.
6. Serve with tiny steamed new potatoes sprinkled with chives and baby peas with mint, tarragon and cream.
GRAPHIC BY TARA VASANTH
BEAN LIVING ON THE EDGE
(BLACK BEAN BURGER)
Ingredients:
Makes 6 servings
2 jalapeños, cored and roughly chopped
3 garlic cloves
2 (15-ounce) cans black beans, rinsed with 2 tablespoons bean liquid reserved
2 tbsp tomato paste
1 tbsp chickpea flour
2 tsp ground cumin
2 tsp oregano
1 tsp salt
1/2 cup panko breadcrumbs
1/2 cup corn
6 whole grain buns for serving (plus desired toppings)
Instructions:
1. In a food processor, add the garlic and jalapeño then pulse until finely chopped. Add 1 can of the drained and rinsed black beans (reserve 2 tablespoons of the liquid from the can). Pulse for about 10-15 seconds, until the beans are somewhat mushy. Transfer mixture to a large bowl.
2. In small bowl, add the reserved bean liquid, 1 tablespoon flour and the tomato paste. Whisk until smooth.
3. To the large bowl with the beans, add the remaining can of black beans, cumin, oregano, and salt. Stir everything together until combined. Pour in the breadcrumbs and corn then continue to stir until well combined. If mixture is too wet, add more flour.
4. Using your hands, form the mixture into round patties roughly 1/3 cup in size. Add them to a lightly greased skillet over medium heat and cook for about 5 minutes on each side, until light golden brown. Serve warm on a toasted bun with sriracha mayo, mashed avocado, red onion, and/or any other desired toppings.
GRAPHIC TARA VASANTH
A SYNONYM FOR CINNAMON ROLLS
Ingredients:
Makes 12 servings
Dough
1 cup warm water
1 tbsp instant dry yeast
2 tbsp white sugar
3 tbsp canola oil
1 egg
1 tsp salt
3 cups all-purpose flour
Filling
1 cup brown sugar, packed
2 tbsp cinnamon
1/4 cup canola oil
Glaze
1 and 1/2 cups powdered sugar
2 tbsp water or nut milk, warm
Instructions:
1. Pour warm water, yeast and sugar into the bowl of a stand mixer. Let sit for a few minutes until the yeast is activated.
2. Add oil, egg, salt, and flour. Knead using the dough hook until the dough is smooth but sticky.
3. Cover the bowl with a damp towel and put in a warm place. Let it rise until it’s doubled in size.
4. Chill for about half an hour making it easier to roll out.
5. Punch the dough down. Then remove and place it on a lightly floured surface and roll the dough out into a large rectangle.
6. In a mixing bowl, combine brown sugar and cinnamon.
7. Lightly pour the oil on the dough, and brush it out. Then sprinkle the cinnamon sugar mixture over it as evenly as possible.
8. From the longer side, roll the dough tightly. Then cut the roll into 12 pieces, and place the pieces in a parchment paper lined 9×13 baking pan.
9. Cover with a damp towel and put in a warm place. Let it rise until it is about double in size.
10. Preheat your oven to 350°F. When it is fully heated, place the pan in the oven and bake for 20 minutes or until it begins to brown slightly. Remove the pan from the oven and let it cool.
11. Combine the confectioners’ sugar and water and mix until you have a nice, thick, smooth glaze. If it is too thick, add more water a 1/4 teaspoon at a time until you achieve the desired consistency.
12. When the cinnamon rolls are completely cool, spoon the glaze over the rolls. Best served room temperature.