Company Cooking Class
A favorite annual company tradition!
August 23, 2016
Every summer I love inviting the whole company over to my home in Tribeca for a cooking class. We always have so much fun learning new recipes and enjoy each other’s company outside of the office. This time we whipped up fresh rhubarb mojitos and homemade pork and ginger dumplings. Enjoy the recipes below! Xo, Lela
Makes 1 cocktail
1 oz white rum
2 oz rhubarb syrup (recipe below)
5 -7 mint leaves
1 Tablespoon lime juice
In the bottom of a glass add a bit of nutmeg, lime zest, mint leaves and the lime juice. Using a muddler or the end of a wooden spoon muddle the ingredients. You want to really bruise and break up the mint leaves. Add the rum and syrup, give a light stir then top with ice. Garnish with mint and a thin slice of rhubarb.
This is enough syrup to make plenty of cocktails. If alcohol isn’t for you a couple ounces of this syrup added to sparkling water and a squeeze of lime makes a delightful non-alcoholic version of this drink.
8 oz chopped rhubarb (2-3 small stalks)
1 cup sugar
2 cups water
¼ teaspoon cinnamon
¼ teaspoon nutmeg
½ vanilla bean
Combine all the ingredients in a small pot. Bring to a boil then reduce to a simmer. Simmer for 5-7 minutes. Let cool completely. Strain the ingredients. Reserve the rhubarb to top yogurt, ice cream or oatmeal. The syrup will keep covered in the fridge for two weeks.
Pan-Fried Pork and Ginger Dumplings
1 package dumpling wrappers
1 bunch chives, finely chopped
1 lb ground pork
1” ginger, peeled and finely chopped
2 T grape seed oil (for frying)
2 t salt
1 t pepper
1 tablespoon soy sauce
1 teaspoon chili oil
1 teaspoon sesame oil
½ teaspoon salt
1 tablespoon water
1 teaspoon roasted sesame seed
In a large bowl, combine the ground pork with egg, salt and pepper, ginger and chives. Mix well. Put one spoonful of stuffing in the center of the wrapper and lightly water the edges. Fold over and seal edges.
Make sauce by putting all ingredients together and stir.
Brush pan with oil and when hot, fry a few dumplings at a time so as not to crowd them. Fry both sides to golden-brown and then sprinkle some water evenly on the pan, cover with lid for around 1 minute and steam. Serve hot with sauce.