oyster stew and cornmeal dumplings

This gloomy, drippy winter weather has got me in the doldrums. The cold outside has limited my once frequent grocery store trips, not to mention the dark skies at 5 in the afternoon have tricked me into being tired and ready for bed at 6! It was definitely time for a pick-me-up, a dish that would lift me out of my abysmal blues. So I switched on my Bebel Gilberto playlist, poured a glass of wine, and reacquainted myself with the warmth of my kitchen, and the delight in cooking a simple and soothing stew. It's frankly the best kind of therapy.


I combined some of my favorite flavors in this stew. I love them individually on their own, but together, they pack a mighty punch. Ultimately, each of them has a certain sweetness that's subtle and comforting. Oysters are briny, yes, but when they are at their peak freshness, they deliver a wonderfully divine sweetness. The tender leeks, soft cornmeal accented with a touch of brown sugar, and the creamy milk that serves as the base all combine to satisfy a starving sweet tooth.

The dumplings were inspired by a recipe from last month's Gourmet, which featured traditional Southern fare. They were soft but meaty, and even better the second day around, as all the flavors had a chance to soak in. No need for crusty bread or oyster crackers here, maybe just a good glass of white wine or a mug of chamomile tea. Fuzzy slippers and a plush robe are optional.

Oyster Stew with Cornmeal Dumplings

Stew:
1 pint fresh shucked oysters
1 stalk leek, white and light green parts finely chopped
2 Tbsp butter
2 cups clam juice
2 cups half and half or milk
1/4 tsp grated nutmeg
pinch of cayenne pepper
salt and pepper, to taste

Dumplings:
1/4 cup all purpose flour
1/4 cup yellow cornmeal
1 tsp packed brown sugar
1/2 tsp baking powder
2 tsp unsalted butter, softened
1/3 cup milk

1. For the dumplings: In a bowl, stir together all the dry ingredients. Whisk in the butter and milk until a smooth batter forms that gently pulls away from the side of the bowl. Add more flour, if necessary. Let stand for 5-10 minutes. With wet hands, roll tablespoons of dough into balls and set aside.

2. For the stew: Drain the oysters from the liquor, and reserve both. Pat the oysters dry. In a deep saucepan, melt 1 Tbsp of butter over medium-high heat. Add the leeks and sweat 3-5 minutes, until tender and fragrant. Add the reserved oyster liquor, half and half, clam juice, and seasonings. Let it come to a boil, and turn the heat down to low. Simmer for 5 minutes.

3. Drop the prepared dumplings one by one into the simmering broth and cook on low for about 10 minutes. Cover the pot during this time to prevent too much evaporation.

4. Meanwhile, in a skillet, gently fry the oysters in 1 Tbsp of butter or oil until the edges start to curl, about 2-3 minutes. Remove and spoon into the simmering stew. Cook everything for another 5 minutes. Serve warm.

ginger scallion lobster

I can always count on my dad to happily surprise me with a dish from his kitchen. We've never cooked this traditional dish at home before; we've only ordered it out at Cantonese restaurants, and only then, rarely, since it's an expensive one and a messy one for your fingers. However, he made this last weekend for a dinner party that left me in gleeful tears. What's wonderful about this dish is that it's not just the tail meat; you are getting the whole lobster with all its delightful flavors and tender parts.

The ingredients in this dish are simple and straightforward, yet to master it, you must have some serious wok skills. It's cooked fast and furious, over a smokin' hot flame. The resulting lobster is out of this world. Sweet and succulent, it also has a nice subtle smokiness. Ginger and scallion forge a mighty partnership here. Be sure to use a very fresh, live lobster.



Ginger Scallion Lobster (Cōng Jiāng Lóng Xiā)

1 whole live lobster
10 stalks green scallion, cut into 2" long pieces
1" piece fresh ginger, cut into 1/8" discs
5 cloves garlic
2 Tbsp Chinese cooking wine
salt, to taste
1 tsp cornstarch, mixed with 3 Tbsp water

1. Chop up the lobster into large pieces of roughly equal size. Roughly pound the garlic with the flat side of a cleaver to release the flavors.

2. Heat 3 Tbsp of oil over high heat in a wok. Add the scallion, ginger and garlic, and stirfry until fragrant, about 1 minute. Add the lobster pieces and keep stirring until they're 75% cooked through and the shell starts to turn a light red color.

3. Add the salt and cooking wine. At the very end of the cooking process, stir in the cornstarch mixture and allow it to thicken over the pieces of lobster. Remove from heat and serve.