Daring Cooks/Dumplings

So, when this post is posted, I will probably still be dancing away at the wedding I am going to this weekend. Oh yes, ladies and gentlemen, I have learned how to post-date posting. So far the word post has appeared five times in this post (6). At least I will be dancing because seriously after all the dumplings I have made and ate this week, I am starting to look like one.

This month's Daring Cook's Challenge was hosted by Jen at Use Real Butter. And boy, did she pick a challenge. Aside from the fact that I really have no experience in dumpling making, nor have I ever watched anyone make a dumpling, we also had to make the wrappers ourselves. Jen obviously gave us perfect instructions on how to make and fold them, but I still faced some challenges determining how thick they should be. I ended up making them twice, because the first time the dough yielded about 10 dumplings, with absurdly thick wrappers, so I knew that wasn't right. When I finally understood (I think) what 1/16th of an inch means I got the hang of rolling and wrapping pretty fast.

We had creative license on the filling, but I wanted to try to stick to Asian or Asian-inspired flavors. That is not easy in Italy, where the supermarket doesn't even have a foreign foods aisle, so I made the pork potstickers that Jen suggested. I am very glad I did. They were perfect, my hands still smell like garlic and onions from all the chopping, but they are worth it. Tender and flavorful, I finally got my Asian food fix, which totally surprised me because I really have very little experience making Asian food. Although I am surprisingly good at eating it.

Speaking of surprising, in my rice pudding post I mentioned that there was a super top-secret surprise coming your way. Drumroll please. For this challenge, I took my creative license to another level and decided to make a sweet dumpling, a Coconut-Ginger Rice Pudding Dumpling with passion fruit curd to be exact. This was a bigger surprise than I expected, because even though I theoretically knew what was coming, I actually had no idea. These plump little rice pudding clouds exploded in my mouth. The passion fruit curd was the ideal contrast to the creaminess of the pudding, and complemented its coconut and ginger undertones. I cannot wait to make them again for someone other than myself, not only because I practically ate all of them myself, but also because they are so good that I just want to share the love.

Recipes:

• For the dumplings visit Use Real Butter, Jen has all the info there and great step-by-step photos and instructions.
• For the Rice Pudding, Coconut Ginger Rice Pudding

Passion Fruit Curd
(adapted from Martha Stewart)

3 large egg yolks, strained
Zest of 1/2 lime
1/4 cup passion fruit juice (I pressed the inside of about 6 passion fruits in a sieve, to yield this)
6 tablespoons sugar
4 tablespoons unsalted butter, cold, cut into pieces

1) Combine yolks, zest, juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.
2) Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.
3) Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour. Store refrigerated in an airtight container up to 2 days.

Exams/Coconut Ginger Rice Pudding

I would be lying if I said I liked exams. I would also be lying if I told you my exam today went well, to be honest it didn't go at all. Exams in Italy are oral, which if you ask me is a cruel form of torture that should be outlawed if only for the fact that its sole aim to humiliate students. Well that being said, I studied non-stop for a week, went to take it and froze on the spot. It was as if I pushed the off switch on my brain and nothing...oh wait, then I started to cry, bawl, blubber etc. While the three professors (because yes, they have THREE, professors questioning you) sitting in front of me were at a loss. So, that being said, my day did not start off well.

For me, exams usually mean several things, messy apartments, several tears, and comfort food to cure the latter. As far back as I can remember, I have loved rice pudding. But like, really loved. My favorite always has been, and always will be, from Zabar's on the Upper West Side. Maybe it was the first one I ever tasted, alongside chewy bagels and smoky lox at Sunday brunch or maybe it's the first bite from the pint, the one where I scrape the cinnamon off the top, the slight spice accenting the luscious creaminess of the pudding. Whatever it is, I have never been able to recreate it and I have never had another rice pudding that offers me quite the same satisfaction. To be honest, I have never really tried to make a classic rice pudding for fear that it would just dissapoint. I have however, attempted some riffs on the classic, with outstanding results.

If I may say so myself, this Coconut Ginger Rice Pudding, is absolutely perfect. Not too sweet, just creamy enough, with the spicy ginger complementing the hint of gentle coconut flavor. This isn't the first time I have made this, but it is the first time it came out just right. Last summer, I spent a weekend in Toronto at one of my best friend's houses. For breakast, I was stunned when her mom prepared a bowl of warm rice drizzled with coconut milk and sprinkled with turbinado sugar. After tasting it, I was hooked. The combination was perfect, and I knew that I would have to turn it into rice pudding. I have been planning on making this rice pudding all week for a super top secret reason, which I promise I will share when I can. But get excited, it's going to be good. After sifting through recipes, I settled on the most simple one I found and adapted it to fit my needs. This is the perfect example of how simple can be better, I beg you try this at home. Top it with fruit or eat it as is, you will not be dissaspointed. Trust me, I may not be able to do an oral exam, but I am a rice pudding aficionado.

Coconut Ginger Rice Pudding
(adapted from Smitten Kitchen who adapted it from Gale Gand)
Serves 4-6 (depends how much you like it...)
Time 30-40 mins.

Ingredients:
1/2 c. arborio rice
1/4 c. turbinado sugar
1.5 cans Coconut Milk (use the whole one, not light)
2 c. whole milk
2 tbsp. fresh grated ginger

Directions:

Put everything in a large saucepan. Bring to a boil over medium heat, stirring from time to time. Turn the heat to low and simmer for 30-40 minutes, until the liquid is absorbed. Cool before serving.