DST, Korean Food.

I was up fairly early on Sunday morning and then realised that as the clocks were going forward, I really wasn’t that early at all. I read an article about daylight savings changes and apparently they have discovered that an increase in heart attacks is associated with the ‘spring forward’ event and a decrease when we change back in the fall. Also a lot more traffic and pedestrian accidents occur in the period following the spring change. A poll taken in the States indicated that a lot of people think its a waste of time. It was also discovered that the mere fact of changing all the clocks costs the country (the US still) quite a lot of money, $434 million per year. Many places don’t use it anyway, Saskatchewan and some parts of BC in Canada, and Arizona and Hawaii in the US, are amongst those who don’t. Of course the US decided to change when they put these time alterations into affect and so we, in Canada, followed along to keep in sync.

I ended by making up my sleep in the afternoon. 5:30 is just too early and I was tired.

Saturday we had a delightful evening at a friend’s and enjoyed our dinner of schnitzel with Portobello mushrooms. Their grandson has recently returned from Korea where he has lived for several years and he found there is a Korean store in Kitchener where one can buy kimchi apparently. Guess who is going to check it out this week? I love it but the kimchi I bought recently wasn’t all that hot (spicy) – I figure in a Korean store it is going to be much better. One can make it at home of course, but living in an apartment we haven’t really got the space.

I have just finished eating supper, but looking at this recipe makes me feel hungry. I guess this classifies as a fusion recipe.

Miso Soup with Sweet Potato Dumplings

Epicurious
by Shawn McClain
Green Zebra

photo by Ann Stratton

This spicy soup from Shawn McClain, chef at Green Zebra in Chicago, is rich in immunity-enhancing vitamin A.

Ingredients

• 1 pound sweet potatoes
• 1 tablespoon canola oil
• 2 cloves garlic, chopped
• 1 shallot, chopped
• 1/8 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 cups sliced bok choy
• 1 cup bean sprouts
• 1 cup edamame, shelled
• 12 wonton wrappers
• 3 tablespoons white miso, plus more to taste
• 2 scallions, thinly sliced

Preparation

Heat oven to 375°F. Prick holes in potatoes. Bake on a baking sheet until soft, turning once, about 1 hour. Cool, then peel and mash. Heat oil in a small skillet over medium heat. Cook garlic and shallot, stirring, until fragrant, 1 to 2 minutes. Add pepper flakes. Stir garlic mixture, salt and pepper into potatoes. Place bok choy, sprouts and edamame in a pot with 2 cups water and set aside. Lay 1 wonton wrapper in palm of hand. Drop a heaping tablespoon of potato mixture in the center and make a fist to gather edges. Repeat with remaining wrappers and filling. Set dumplings on top of vegetables in pot. Bring to a boil. Cook, covered, until wrappers are translucent, 3 to 6 minutes. Divide veggies and dumplings among 4 bowls. Add 4 cups water to pot. Bring to a boil. Remove from heat. Add miso, stirring until it dissolves. Divide among bowls; top with scallions.

Have a great day