Meatballs and Chocolate to Tame the Wild Things

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Recently, I picked up soup and sandwiches from Rustic Bakery in Larkspur and delivered them to a friend in need. The soup I arrived with – spring minestrone with meatballs – wasn’t actually what I had ordered, but was unlike anything I’d had before. It tasted of spring and was nourishing, and full of flavor. I was inspired to make something similar at home.

Today, we had a break in the gorgeous weather and it actually felt like early spring with some light showers and slightly brisk temperatures — the perfect day for cooking with the kids.

Our trip to Monterey Market took its toll on me. Sadie and Caleb had been replaced by unruly wild things and it’s surprising we made it out alive with the ingredients for our meatball soup and triple chocolate cookies, not to mention good cheese, bread, and salad fixings.

By mid-afternoon, my children had returned on their boat from far across the world and in and out of a day. Caleb and I took on the triple chocolate cookie recipe together. He was so eager to help just had a great attitude with any task I threw at him. Could this have had anything to do with the fact that he was in close proximity to chocolate and plenty of utensils to lick? Most definitely.

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Later in the afternoon, I prepared the meatballs, then Sadie helped me to brown them in the pan. The soup came together rather quickly and before too long, we were sitting down to a gorgeous spring meal. The soup (which, of course, was still hot) was outstanding and we all fell quiet as we devoured it. The chocolate cookies were not too sweet, and were perfectly chewy and rich with flavor.

It felt good to be in the kitchen with my kiddos after a lengthy hiatus. We’ve just been too busy, and this was the perfect opportunity to slow our gears down a bit and bond over good things to eat.

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Spring Minestrone with Meatballs

ingredients

  • 6 ounces ground turkey (about 3/4 cup)
  • 1/2 cup fresh breadcrumbs
  • 6 tablespoons finely grated Parmesan, divided, plus more for garnish
  • 4 garlic cloves, 2 minced, 2 thinly sliced
  • 2 tablespoons chopped fresh chives
  • 1 large egg, whisked to blend
  • Kosher salt, freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 leek, white and pale-green parts only, sliced into 1/4″ rounds
  • 5 cups low-salt chicken broth
  • 3/4 cup Israel couscous
  • 1 cup peeled and small diced carrots
  • 1 cup (packed) baby spinach or other greens
  • Chopped fresh herbs
  • Fresh Parmesan

preparation

Mix ground turkey, breadcrumbs, 3 tablespoons Parmesan, 2 minced garlic cloves, chives, egg, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Form into 1/2″-diameter meatballs (makes about 28).

Heat oil in a small pot over medium heat. Cook meatballs until golden all over, about 3 minutes (they will finish cooking in soup). Transfer to a plate; set aside.

Add leek to pot and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute. Add broth and 2 cups water; bring to a boil. Stir in Israeli couscous and carrots; simmer until pasta is almost al dente, about 8 minutes. Add meatballs; simmer until pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes. Add spinach, kale, or favorite green and remaining 3 tablespoons Parmesan; stir until greens are wilted and Parmesan is melted. Season with salt and pepper.

Ladle soup into bowls. Garnish with herbs of choice and Parmesan.


Triple Chocolate Cookies

ingredients

  • 10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1/2 cup plus 2 teaspoons all purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup plus 1 tablespoon sugar
  • 5 tablespoons unsalted butter, room temperature
  • 3 large eggs
  • ½ cup chopped pecans (optional)
  • 6 ounces (1 cup) semisweet chocolate chips

preparation

Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Stir chopped chocolate in top of double boiler set over simmering water until melted and smooth; remove from over water. Cool melted chocolate 10 minutes.

Meanwhile, sift flour, cocoa powder, baking powder, and salt into medium bowl. Using electric mixer, beat sugar and butter in another medium bowl until crumbly. Add eggs, 1 at a time, beating well after each addition. Continue to beat until mixture is light, pale, and creamy, about 5 minutes. Add lukewarm melted chocolate and vanilla and beat just until blended. Fold in dry ingredients, then chocolate chips.

Drop chocolate cookie batter by 1/4 cupfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies, 1 baking sheet at a time, until tops are evenly cracked but cookies are not yet firm to touch, about 12 minutes.

Girly Girl Gorgonzola Fig Tart

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Sadie and I are home having a girly girl weekend, while ‘the guys’ are on their annual pilgrimage in Monterey. Staring out at our prolific fig tree this morning, while sitting with Sadie at the table, I suddenly felt bitten with inspiration by a Dash and Bella recipe I had recently salivated over for a fig and blue cheese tart.

I tucked my thoughts away for a while as Sadie entertained me during breakfast. I was reminded of how fun and tender she is. At one point, she picked up a photo of the two of us to show me and said with confidence “this is love!” At that exact moment, my heart turned to mush over a bowl of cottage cheese. Sadie went on to explain that our hearts are glued together. Indeed they are.

After breakfast, we prepared an easy tart dough recipe. She was clearly in her comfort zone, spending special time with me in the kitchen; not having to take back-seat to her big brother’s occasional bossiness.

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After returning from a lovely walk to the local farmer’s market with our friends, we headed back into the kitchen. We rolled out our now chilled dough, and then spread out the figs I had picked this morning, onto the  onto the rolled out pastry. I then sprinkled crumbled gorgonzola, shreds of prosciutto, and a light drizzle of honey and balsamic vinegar. When the tart looked like an art-piece, it was time for the oven.

While it baked, Sadie further entertained me with a “birthday song” she had made up on the piano (for no one in particular’s birthday). She commanded me to dance around in circles while she performed. I complied. When she finished, she handed me an imaginary piece of birthday cake, which I quickly gobbled up. I asked her if it was chocolate and she responded “yes, but with a little poop in it!” It was delicious…who knew poop was the new it ingredient!?

Once out of the oven, I wanted to throw myself at our fig tart – it looked and smelled divine. I eagerly sliced myself a corner and devoured it, appreciating the perfect marriage of sweet, salty, and savory. I love how the figs caramelized under the melted gorgonzola, and how good they tasted with salty prosciutto. What a great use of our figs, as well as our time together. Don’t tell Sadie, but it was a cut above chocolate cake with poop.

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A Midsummer Night’s Buckle

Occasionally, with a sudden surplus of extra energy which magically appears out of the ether, I’ve been known to whip up a mid-week home baked dessert with Caleb and Sadie. On Monday night, after taking the day for myself, I had some of that hard-to-come-by reserve and with it we made blueberry and nectarine buckle.

This dessert is quintessentially summertime. Served warm out of the oven with vanilla bean ice cream à la mode, it’s that old-fashioned, this is what your grandma used to bake anecdote to the mid-week rut we all get stuck in. The buckle was also easy to assemble as most of the ingredients were already in my pantry.

The results are summery and sublime, warm and nurturing, and extremely gratifying. Caleb and Sadie literally licked their bowls clean and we had enough leftovers to supply us with warm dessert for three more evenings. If my assistant pastry chefs could help me get this in the oven just as we were starting our dinner preparations, then you can do it too.

DSC_0017Blueberry & Nectarine Buckle

Gourmet Cookbook

For the topping:

  • 1/2 stick (1/4 cup) cold unsalted butter, cut into bits
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg

For the batter:

  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon double-acting baking powder
  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3 large eggs
  • 2 cups blueberries, picked over and rinsed (we added raspberries)
  • 2 nectarines, pitted and cut into 1-inch wedges (you can substitute peaches)
  • whipped cream or ice cream as an accompaniment

Preparation

Make the topping: In a small bowl blend together the butter, the sugar, the flour, the cinnamon, and the nutmeg until the mixture resembles coarse meal and chill the topping while making the batter.

Make the batter: In a small bowl with an electric mixer cream together the butter and the sugar and beat in the vanilla. In a small bowl stir together the baking powder, the flour, and the salt, beat the flour mixture into the butter mixture alternately with the eggs, 1 at a time, beating well after each addition, and fold in the blueberries and the nectarines.

Spread the batter in a well-buttered 10-by 2-inch round cake pan or 2-quart baking pan, sprinkle the topping evenly over it and bake the buckle in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until a tester comes out clean and the topping is crisp and golden. Serve the buckle with whipped cream.

Guest Post from England: Adventures with Blueberries

 

Dawn and I met when she spent a year at my workplace, the Kaiser Permanente Institute for Health Policy in Oakland. She was a health care policy fellow participating in the Commonwealth Fund’s prestigious Harkness Fellowship Program. We quickly bonded over food, parenting, and 80′s music, and we continue to stay in touch after her return to England to work as a professor at the University of Leeds. I love that she reads our blog from across the pond, and that she sent this post about baking with her son, Iddy. Enjoy!

One of the things I miss most from our year in Berkeley is our Saturday mornings having brunch at Cafe M on Fourth Street. Iddy and I would order a full stack of blueberry pancakes to share. There was nothing better than sitting in the sunshine enjoying the delights of pancakes and Berkeley life.

On Friday I was in our local store (in York, England) buying some food for the weekend – blueberries were on a special deal and the thought of pancakes for breakfast (and maybe some muffins inspired by Anya’s blog the weekend before), I bought the ingredients we needed.

The next morning Iddy and I made pancakes, using the recipe from my Bubby’s brunch book (a treasured memento of my time in California along with my measuring cups). We carefully measured out the dry ingredients into a bowl, then Iddy whisked the eggs, buttermilk and melted butter for me in the mixer. We carefully mixed in the dry ingredients and the begun to cook our pancakes. Having made a stack, we smothered them with syrup, and for a moment I was transported back to Berkeley, eating pancakes with my family.

After a day spent cycling we returned home and I felt it was time to try out Anya’s recipe for blueberry muffins. Iddy by now was tired after his bike ride, and I appreciated the time in the kitchen listening to KFOG (the wonders of the Internet), following the recipe carefully. I had some buttermilk left over from the morning’s pancakes which I mixed with natural yogurt, as a slight amendment to the original recipe. They went into the oven and as the delicious smell started to permeate the house, both John (my husband) and Iddy began to hang around the kitchen.

They were delicious and a great ending to a day of blueberries!

The Muffins That Sadie Baked

Zesting a lemon

Going into the oven

Cooking with my kids anchors me in the present moment, reminding me of what’s most important in life – spending quality time with family, especially when making good quality food that can soon be enjoyed around the family table.

Lately, I’ve been writing more about my personal adventures in food, namely cheese. A recent cheese experiment—attempting my first batch of homemade aged goat cheese—resulted in two gallons of very expensive goat’s milk going down the drain. Literally.

After a tiring week and an expensive cheese mishap, I was in need of an easy, happy experience in the kitchen. On Sunday morning, Sadie woke up before everyone else. While I attempted to scrape myself off the mattress, Sadie quietly entertained herself with toys in the living room. In appreciation of her sensitivity, and because Caleb was still asleep (Mateo is camping this weekend), I invited her to join me in the kitchen for a blueberry muffin baking session.

I love a quiet house on a weekend morning. I especially enjoy filling it up with the aroma of warm, sweet baked delights. Sadie and I carefully followed each step of the blueberry muffin recipe, until we had blueberry-laden batter ready to spoon into the muffin tins. Our time together was relaxed, not rushed, and I felt unusually patient in Sadie’s presence as she paid close attention to my instructions and did a wonderful job as assistant pastry chef. Caleb has always enjoyed helping me in the kitchen, but Sadie is especially patient and curious, and is clearly soaking up every lesson. I look forward to seeing what they both do with this kitchen training.

As the muffins were going into the oven, I could hear the heavier patter of footsteps coming down the stairs, followed by a sleepy “good morning.” With Caleb now awake and the scent of baking blueberry muffins dancing in the air, it was time to get the breakfast show on the road.

Once the gobbling commenced, happy sounds filled the air. The meal ended with Caleb’s butt poised up in the air on his chair as he examined the contents on the dining room floor, as Sadie sang a happy song which she had just made up. I just sat there admiring my treasures.

My children are happy, healthy, whimsical, curious, and creative. I am anchored in a loving relationship and surrounded by the best quality human beings for friends and family. I live in a beautiful and bountiful part of the world, surrounded by good food, nature, mixed cultures, and countless activities and opportunities.

All combined, it makes an unsuccessful first attempt at cheese making much easier to put into perspective.

 

Blueberry Muffins

From a Baker’s Kitchen by Gail Sher

Ingredients

1C fresh blueberries

1tb all-purpose flour

2C all-purpose flour

1tsp baking powder

½ tsp salt

½ C sugar

1 C yogurt

1 egg, at room temperature, lightly beaten

¼ cup unsalted butter, melted

1 tsp grated lemon rind

Wash the fresh berries, drain them on a towel, and place them in a strainer. Holding the strainer over a plate, sprinkle the berries with flour and tap the strainer so that the excess flour falls through. This will help suspend the berries in the batter and prevent them from bleeding.

In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. In a separate smaller bowl, mix the yogurt, egg, melted butter, and lemon rind. Add the liquid ingredients to the dry, stirring only until the dry ingredients are moistened. Gently stir in the blueberries. Spoon the batter into well-buttered or paper-lined muffin cups and bake at 350F for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

This American Pie

Life has been moving at lightning speed, leaving me feeling overwhelmed and breathless at times. What was my burrito-sized newborn, swaddled in flannel, is now my sprouting seven year-old with two missing front teeth, a sharp increase in emotional-intelligence (Me: “Caleb, I’m feeling frustrated with you right now.” Caleb: “I’m listening to your feelings, Momma.”), and large quantities of energy I wish I could harness and sell for profit.

Caleb’s play dates, which used to involve little sweet, energetic, runny-nosed boys named Jordan and Miles, are morphing into dates with bright, attractive, and opinionated girls named Judith and Eva.

Judith (envision tall, blonde, supermodel / Ph.D. candidate in the making), Caleb’s desk mate in first grade, came over today for their inaugural play date. With an abundance of fall fruit rolling around the breakfast table and an ice cream maker suffering from abandonment issues, I declared this a pie and ice cream play-date! A perfect activity for a crisp, sunny day in early November.

This morning, when Caleb popped out of bed before the sun, we cuddled on the couch and discussed the upcoming activity. He asked if I knew how to make a “checkerboard pie,” which I understood to mean pie with a lattice crust. I was inclined to say no as I didn’t know how much attention span I would be working with that afternoon, but instead, I said yes. What the heck…we’d give it a shot.

With several of the ingredients prepped in advance, my little pastry chefs quickly fell into step following my instructions and no recipe in particular. With the sun streaming through the kitchen window and music playing in the background, we filled the room with laughter and plenty of goofball energy. Before too long, a simple vanilla ice cream recipe was prepared and congealing in the freezer and an honorable attempt at a lattice-top apple pie was made.

While Caleb, Judith, and Sadie played throughout the house, the aroma of baked apples and cinnamon followed them from room to room. Once out of the oven, we could not stop ourselves from hovering, taking in big inhalations of sweet, spiced apple pie, redolent of this season.

Before their play date came to a close, the kiddos sat around our dining table with generous portions of warm apple pie à la mode. They were practically bouncing off the walls with wild energy. I think we were all feeling proud, accomplished, and ravenous. Looking up, we saw it was pie o’ clock - and we began eating! We next fell into an apple pie induced happy trance. Caleb clearly loved the apple pie but was not as enamored with the ice cream. Judith’s experience was the opposite. Sadie enjoyed it all.

For someone who grew up in a family proud of being unconventional, I am inexplicably drawn to the All-American apple pie experience. I find it grounding – truly gratifying. It is also a practical use for our extra apples.

Where There’s Love, There’s Apple Strudel

Meant to be pronounced with your best Austrian accent…don’t forget to don a fake handle-bar mustache and a funny chef’s toque for dramatic affect…apple strudel (”apple stroooodel”) is a traditional Viennese pastry, which gained in popularity throughout Eastern Europe in the 18th century.

Quite popular in our home, I’ve been threatening to treat Caleb and Sadie to home-baked apple and raisin studded strudel for a week now and had a handful of crisp farmer’s market apples on stand-by. Having made it before, I knew how easy this perfect weekend morning baking activity would be, and the heavenly results it would yield.

As Caleb and I were preparing the strudel and browning walnuts in the toaster oven, I hear “Dude, the walnuts are burning!” They weren’t actually burning, but more than anything else, I was taken aback by the fact that my little baby, my first-born child is now calling me “dude!” Knowing how often I call him “dude”, this day was bound to arrive. Mateo and I just looked at each other and laughed.

Sadie-bug assisted by standing up on the chair, sautéing the apples. Before long the strudel was prepared, cut into slices and placed onto a cookie sheet. Once in the oven, we could smell heavenly apple and pastry perfume filling the air. Our house smelled like love lives here. Caleb pulled the cookie sheet out and volunteered “yummmmmm!”

Once the strudel cooled down enough, I treated both kiddos to an after breakfast slice. Such happy sounds came out of their mouths, and I stepped back and watched as they stuffed their faces full of strudel, then sweetly fed each other the last crumbs of pastry from their plates. It was clear to me that our easy apple strudel recipe was a hit. Mateo and I each took a bite and emitted happy sounds as well. Love most definitely lives here…you can smell it, you can taste it, and you can see it.

Easy Apple Strudel

This is our original recipe. Follow it exactly, or use your good instincts to make it your own. We hope you enjoy the delicious results as much as we did. Very easy to follow and yields about 20 apple strudel slices. Bon appétit!

Ingredients
1 box (2 sheets) puffed pastry, defrosted to room temperature
6 apples (any type), peeled and sliced thin – Cuisinart can be used
4 TB unsalted butter
1 C raisins
1 pinch salt
½ tsp cinnamon
¼ tsp nutmeg
½ tsp vanilla
3 TB brown sugar
¾ cup of finely chopped walnuts, lightly toasted in oven
1 egg, whisk in ramekin w/ fork for egg wash

Method
Preheat oven to 375F, with rack in middle of oven. Prepare a baking sheet with parchment paper. In a large sauté pan, melt butter, then add thinly sliced apple. Sauté for about 3 minutes, then add raisins, salt, cinnamon, nutmeg, vanilla, and brown sugar. Cook for about 2 more minutes until just softened, then remove from heat.

Unfold thawed pastry onto a working mat and spoon about half of the slightly cooled apple mixture over ¾ of the pastry, leaving an empty lip at the far end. Sprinkle a handful of the toasted walnuts over the mixture. Lightly brush egg wash onto the lip of pastry, then roll until sealed. Repeat with 2nd pastry sheet, and then brush both with egg wash. With a sharp knife, cut about 20, ½ inch slices of strudel and lay on baking sheet about 1 inch apart. Brush tops w/ egg wash. Bake for 15-20 minutes until golden brown, and then remove from oven. Serve warm with vanilla ice cream or on its own with a sprinkling of powdered sugar.

A Feast to be Remembered

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We’re on the “recovery” end of Thanksgiving now and I’m still basking in the warmth and glow of delicious time spent with my family.

On the morning of, Caleb, Mateo, and I set out to make two pies and a cake – our contribution to the family feast hosted by my sister Niki and brother-in-law Michael in Sonoma. Together, we made a classic pumpkin pie, a walnut-chocolate pie, and an apple spice cake with warm fleur de sel caramel sauce topping.

All morning, we milled around the kitchen amidst the warm, spicy baking fragrances of our desserts in the oven. Caleb helped both Mateo and I with the assembly of both pies and the cake, and we enjoyed our cozy time with him in the kitchen. Well, in the spirit of full disclosure, there were a few arguments, outbursts, and moments where patience was lost, but why should we be different from any other family!? We still had a great time together.

We arrived at the “country house” in Sonoma around 3pm with pies and a cake, two kids, and some overnight bags in tow. Soon after, my family was fully assembled and once the turkey had its post-oven-composure-time, we sat down to a truly amazing meal. Every contribution was delicious and I think we were all feeling real gratitude for the colorful, healthy, and flavorful spread in front of us, the love of family, and the longing for those who couldn’t join us around the table.

Come dessert time, we all miraculously found room for the birthday cake, pies, and spice cake, and many “mmmssss” and “ahhhhss” were heard around the house.

I was filled up with much food, but also with heaping amounts of gratitude for having such a beautiful family made up of colorful and creative, outspoken and opinionated, unconventional and righteous, loving and caring souls, and I couldn’t be a luckier person. I am especially grateful that Caleb and Sadie are being raised in a family filled with such crazy, loving, goodness.

Happy belated Thanksgiving to all friends and family. Chanukah is up next!

Our recipes:

Apple Spice Cake (we warmed TJ’s caramel sauce in place of the eggnog sauce)

Chocolate-Walnut Pie

Pumpkin Pie

Cha Cha Cha Siu Bao!

Freshly steamed pork buns

If I ever put the ‘What three foods would you want on a desert island?’ question to Caleb, his answer would simply be “three steamed pork buns!” Caleb is smitten with these Chinese barbecue pork buns (Cha Siu Bao). He inevitably orders them whenever our family ventures out for dim sum, much like I did when I was his age.

I recently promised Caleb that I would teach him how to make steamed pork buns. Not that I’ve ever made them myself, but I figured we’d take on a recipe together and see what happens. Hmmm…what was I thinking? I was daunted by this ambitious undertaking at first, but once I glanced at a recipe or two, I felt hopeful that we could create something that, at the very least, would slightly resemble (and hopefully taste) like what we so enjoy eating in dim sum restaurants.

Our family is enjoying a stay-cation this week; a restful (hah!) week off to do whatever we like in our own backyard. I woke up this morning with the inspiration to take Caleb on a shopping adventure to our local Ranch 99, a large supermarket stocked with everything ‘Asian’ under one roof. We had a ton of fun running around the store snapping photos of fish and crabs swimming around in tanks, of all of the Asian sauces you can imagine on one shelf, of dim sum prepared for takeout, etc. We also bumped into three local restaurateurs that we know in this small world of ours. They were so happy to see us and were tickled when we told them that we were shopping for ingredients to make pork buns.

I was proud of Caleb when he walked up to the butcher’s counter and ordered one pound of char siu (barbecue pork). The butcher smiled and chopped up the dark, hoisin glazed pork, which Caleb proudly walked away with. Once we had gathered up the remaining ingredients, we sat down on a bench outside the market, where Caleb devoured a warm baked pork bun that we had just purchased for a snack. We’ll just write today off as “Pork Bun Appreciation Day!”

Once home, Caleb and I prepared the dough, then put it aside to rise. After I chopped up the pork, we made the filling, which was easier than I thought, then added the meat. I tasted the filling and was surprised by how similar it was to classic pork bun filling. This filled me with hope that we might be in store for a delicious outcome.

After a few hours, we took our dough and had fun kneading it together. We rolled it into a log and cut it into 16 pieces, for larger buns. Caleb helped me spoon the filling into the center of our dough, and we each took turns twisting the filled dough into a bun. I placed the parchment squares on the bottom of each bun and we put them on a cookie sheet to await steaming.

I took the classic bamboo steaming baskets that we just purchased at Ranch 99, filled them with our handmade buns, and then placed them on top of a pot of boiling water. Once the steam was steadily moving through the baskets, I timed them and we waited.

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When we sat down for dinner and put the freshly steamed buns on the table, I couldn’t wait to eat one. Caleb was eager too. I honestly couldn’t believe how good they were. The dough was perfectly steamed and tasted much like the pork bun dough that I’m used to. The filling was full of flavor and although it didn’t have that almost-bright-red tint that the restaurant buns do, ours tasted better than most I have had. Truly. Caleb loved his pork bun and I think that he’s the best judge. I was very proud of our amazing homemade pork buns.

This was a fun (and successful) experiment with Caleb. I would call this recipe ‘doable’ with a five-year-old. Most definitely labor intensive, but all of the steps were pretty simple, resulting in warm and steamy barbecue pork bun goodness. Most importantly, I enjoyed our time together in the kitchen and how excited we both were to replicate one of our favorite dim sum treats.

I feel very fortunate that we live in a corner of the world where we can expose our children to almost every ethnic cuisine out there and can so readily purchase all the ingredients to make pork buns, or whatever else we like. I am also appreciative that we have so many wonderful ethnic restaurants within close proximity. How very convenient that the next time we’re in the mood for cha siu bao, we can just run out to our local dim-summery and enjoy delicious pork buns…prepared for us by someone else!

Off to take a nap now!

Recipe: Cha Siu Bao

Note: We skipped the step of preparing the roast pork and used real, already prepared char siu purchased at the market.