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Final Cookbook Preview – Freezer dumpling ravioli

These things don’t involve a lot of thinking and rationalizing; they aren’t even bothered by common decency or responsibilities. I eat them free of my own judgment

This will be the last, but not least, recipe preview from our cookbook – The Art of Escapism Cooking that is coming out on Oct 15th!

It is one of the seven recipes in a little chapter I call, The Shit I Eat When I’m By Myself, a continuation of course, of our recipe category here under the same title in this blog.  I felt the need to create this category because it answers both the questions of why I cook, and why I eat.  As the chapter intro in the book sums it up:

“I don’t cook for myself.  Or at least, not the way it looks on my blog or in the rest of this book outside this section. I don’t know how it reflects on me as someone who’s selling recipes, but in my view, cooking and eating are two very different, entirely separate areas of investigation. Cooking, to me, is about curiosity, the insatiable need to know beyond necessity, the compulsion in the process of unwrapping a question, rephrasing it again, moving on to the next, the hunt.  Eating is about comfort.  I rarely find enthusiasm in repeating the same recipes, answering the same questions. But I can eat the same things over and over again. These things don’t involve a lot of thinking and rationalizing; they aren’t even bothered by common decency or responsibilities. I eat them free of my own judgment.”

I also want to thank Sam Sifton from New York Times for mentioning this recipe in his newsletter.  And please remember to pre-order our cookbook!  Now here’s how to make it:

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BEEF TARTARE WITH SEA URCHIN FROM THE NEIGHBORHOOD

IT HAD ME AT HELLO

Oh geez, in between life in general and an unexpectedly eventful visit to my OBGYN which involved an adorably named chocolate cyst, I’m going to quickly leave you with, nonetheless, a recipe for my favorite thing to eat these days.  This is a dish inspired by a restaurant called Neighborhood in Hong Kong’s central district, which serves predominantly French bistro-style dishes with a spritz of Japanese infusion, and in this case, classic beef tartare served with fresh sea urchin roe on top.  For the record, I have NOT had this particular dish at the restaurant.  It wasn’t offered on the menu by the time I visited, and so I created my own rendition at home.  The major difference is that their standard beef tartare is mixed with chopped raw oysters, which I omitted because fresh oysters just isn’t something that Hong Kong markets excel at, and for the many times that I’ve pushed my luck, I wish I hand’t, so.

But, having said that, you’ve got to try this.  I would want to sell you on how the creamy sweetness and foie gras-like richness of the sea urchin blend almost biblically beautiful with the irony savoriness of the beef tartare, and how the infusion of the two, including the cold and silky touches it feels on your taste buds, comes to a marvelous clash with the warm crunches of the toasted baguette. And I could go on.

But the truth is, if you’re my kinda people, it had us at hello.

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Thai-style Green Pesto

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The demonic cold that has left me muted lingers…  In my thirty-some years of exceedingly LOUD life I was never able to prove that “silence isn’t louder than words” until yesterday when I tried to instruct the mailman on the phone to simply leave the package by the front door.  “…eeev….eeeh… by… eh… oore…”.  “Excuse me, miss?”.  “(regrouping my voice)… Leeeee… ehh by… UUH.. OOOORE…UH!”.  That went on for a few moments but I got the job done…  Even though my head feels like a loaf of stale bread brined in flaccid cola then baked in a 375ºF oven which will eventually turn into an inedible pudding…, a warm message from a D.ear reader gave me a shot of medical positivism and reminded me that, no matter how small and insignificant, I have a recipe to share.

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