• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Bison Ribs, and the Many, Many Things We Did with Them

One of our other awesome purchases from the CIA this past weekend were buffalo ribs. They were unbelievably huge. My friend Terri leant us her smoker, and we lightly smoked the ribs before finishing them in the oven and with a vinagery Carolina style BBQ sauce.

We did all sorts of things with the ribs. I diced some and made an awesome, super meaty chili that I froze for cooler weather. I couldn’t resist posting this picture of Matt eating a rib whole – it gives a great idea of just how huge they were! Despite the fierce look on his face he’s so happy!

Then, on Matt’s request, I shredded some of the meat and put it inside my steamed buns. These buns take a little bit of effort, so they are great when you have a really good (really flavorful) cut of meat leftover and are looking for something different to do with them. Many Asian countries have their own version of these buns – mine sort of crosses the Chinese with the Indonesian – the result is fluffy and delicious. The dough also holds up well to freezing so you can make a big batch and save some balls of dough for future use. The longer they can rise, the fluffier they will be, and on this lazy Labor Day weekend I let them rise for over an hour in a bowl, then an hour rolled into balls, and another 30 minutes with the filling inside before steaming them. Matt and I dream of having a stand selling different flavors of these at the Farmer’s Market using only local products!

It was a delicious (and deliciously long) weekend.


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