Hangover dumplings and white lamb bolognese
plus the resurgence of (official) chilled red season
Hi, friends!
I’m a little (very) swamped with work (and life) this week so I’m gonna keep things short and sweet:
I interviewed the icon that is Jordan Andino this week - chef, TV personality, restaurateur, and the only person I know who doesn’t experience hangovers. The interview will be out in podcast form this Friday for all paid Substack subscribers!
Speaking of which, we have our second cooking class coming up at the end of the month - I’m vacillating between Sunday the 23rd and Tuesday the 25th so if you have a preference let me know. As this month is dedicated to pasta we will be making a pasta recipe but TBD on which - a poll is forthcoming. (was that a whole bunch of non-information packaged as information? It made sense as I was typing it).
Alright, I think that about covers it. Enjoy this week’s newsletter!!!
-Em
WHAT I’M COOKING
White lamb bolognese
WHAT YOU NEED
½ box (8oz) dried pasta of choice
1 small yellow onion (½ cup)
1 carrot (⅓ cup)
2 stalks celery (⅓ cup)
3 cloves garlic, minced
1 lb lamb
1-2 cups broth
1 tsp cumin seeds (or ground cumin)
½ tsp smoked paprika
Chili flakes to taste
S+P to taste
2 bay leaves
1 sprig rosemary
½ cup heavy cream
¼ cup grated pecorino + more for serving
¼ cup chopped cilantro
WHAT YOU DO
Add diced vegetables to a skillet over medium heat and cook for 10 or so minutes until they soften. Add lamb and some salt, continuously breaking it apart with a wood spoon as it cooks. Once the lamb has browned, make a little “well” in the center of the skillet and add the cumin, smoked paprika, chili flakes, and cracked pepper (I am of the belief that this sort of “toasts” the spices but who’s to say). After about 1 minute stir everything together. Add broth as well as rosemary and bay leaves, bring to a boil, then cover and simmer for about 20 minutes.
At this point bring a large pot of salted water to a boil and cook pasta until it’s a little too al dente (it’s gonna finish cooking in the sauce).
Add heavy cream and pecorino to the sauce skillet and raise the heat to medium. Add pasta as well as cilantro and cook until the sauce thickens and all the pasta is coated. Serve with more grated pecorino.
WHERE IM EATING
Sanmiwago: 98 Mott St, New York, NY 10013
I’m gonna be brutally honest with you guys and you guys only: I was experiencing a level 10 hangover when I went to Sanmiwago inside the Mott Street Eatery. Like top 5 worst hangovers of 2022. Barely living. And you know what? Those pork and yellow chive dumplings were so damn good that even through the pounding headache, severe dehydration and general misery, I was still able to enjoy them. (also now that you have this info, can’t you tell how hungover I am in the video from monday? Not my best look, my friends).
Anyways - Sanmiwago is a Taiwanese dumpling vendor located within the Mott Street Eatery, a food court reminiscent of the many food courts in Flushing. I’ve walked by the food court many-a-time but this was my first time inside. I clocked a million things I wanted to try (including a 4-seat sushi omakase counter) but I was on a mission for dumplings.
I opted for the boiled and pan-fried versions of the original pork & yellow chive dumpling. Both were incredibly flavorful and juicy and topped with chili crisp + cilantro. The dumplings come served with egg drop soup which, to be honest, was completely salt-free (idk if that was a mistake or intentional) and the semi-gelatinous texture proved not to be my hangover’s friend. But you might like it!
WHAT I’M DRINKING
I’m a big “drink what you like whenever you like regardless of what you’re eating or what the weather is like” type of gal but I have noticed that my wine-drinking follows a seasonal pattern.
We have chilled red season (spring & fall), white/sparkling season (summer), medium-to-full bodied red season (winter) and orange wine season (evergreen).
That said, I’m officially in chilled red wine mode until temps dip below 50 and I am loving the Trousseau Noir by Broc Cellars. It tastes like sour cherries and bread. And I love it.
Where I buy mine: https://www.leisirwine.com/shop/p/broc-cellars-trousseau-noir-2020
Where you can find it: https://broccellars.com/products/trousseau-noir