Vegetable Dumplings

Ingredients:
1/2 of a head of cabbage (Savoy is often preferred) 
3-4 carrots shredded
1 large onion diced
1 medium zucchini (optional)
1 eggs separated
salt, pepper & garlic powder (to your liking, optional)
wonton or dumpling wrappers

Procedure:
1. saute the vegetables, add salt/pepper/garlic powder to season to your liking
2. separate egg & place egg white in a separate bowl
mix the raw egg yolks into veggie filling mixture to help bind
3. dip 1/2 of wrapper in egg white bowl (gluing agent)
4. add spoonful of mix into wrapper (not too much, do not overstuff)
fold in 1/2 leaving no openings
5. fry in a deep fryer or with some neutral oil in a small sauce pan or deep fryer   

Pull Apart Bread

Pull apart bread. So easy. So cheesy. So delicious.

There are many combinations or things that you can stuff in bread.
You can take the savory route or the sweet dessert route.

You want to start with a loaf bread that is not sliced but the whole loaf.
You can bake the loaf of bread yourself or purchase already made.
(Whatever fits your time and life style will determine that)

Here are the most relished combinations that you can stuff your pull apart bread.

~ Buffalo chicken
~ Philly cheesesteak style
~ Spinach and artichoke
~ Roasted garlic and mixed cheeses
~ Mixed mushroom and provolone
~ Scrambled eggs and bacon or sausage
~ Eggs, peppers and onions
~ Mashed bananas and diced sauteed apples + nutella
~ Mac and cheese stuffed pull apart bread
~ French onion style (a play of french onion soup)
~ Roasted veggies diced small with desired herbs
~ Strawberry basil and balsamic vinegrette
~ Brie cheese and cranberry

Below are some pictures of different types.
Cut the bread into cube pieces (without going all the way down)
You want the loaf bread to have cubed pieces that eventually pull apart
once it is ready to eat.  Drizzle a little olive, grape seed or veggie oil
on the bread and crevices, stuff your bread along with any cheese/s
and then bake in the oven on 350 degrees for about 8-10 minutes.
(until the cheese melts and top of the bread is toasted to your preference.

Zestfully,  private party chef Yoon

Sashimi Salad

Sashimi Salad with salmon or tuna is our go-to for cooking classes
because salmon and tuna are the most accessible for the general public
to purchase. You can always cultivate a dish and create it to your liking.

Below is a common base that you can start with.
I typically will start with some type of green whether it be red leaf lettuce,
romaine lettuce, cabbage (green or purple) mustard greens, baby spinach,
watercress or an organic spring mix for mini lettuces and greens.

Add other veggies such as sliced or shredded carrots, pickled radish,
or plain radish, cucumbers slices or shredded, a smaller type of
mushrooms (eg: enoki), a bell pepper for color...

and then to the Salmon or Tuna - make sure that you are purchasing
"Sashimi" grade or "Sushi" grade fish because you want it to be the
freshest but more importantly because you are consuming it in raw form.

A great marinade for the fish and then to ultimately add to the
other veggies will be: 
~ juice of 2 limes (for acidity)
~ 1-2 TBSP of sugar (for sweetness)
~ sriracha mayo (mix sriracha & mayo together) if you enjoy things spicy,
   use extra plain sriracha at the end as well (to you liking)
~ 2 TBSP of soy sauce (for the salt aspect & flavor)
~ 1 TBSP of fish sauce (extract of anchovies) not oyster sauce
~ 1 TBSP of sesame oil (or a little more to your liking)
~ sprinkle of sesame seeds (to your desired amount) (start with 1 teaspoon)

Once your fish is marinating for about 15 minutes you can assemble all
your veggies and then lay the fish on top and mix everything or plate
it to look layered and then mix once you/your guests are ready to eat.

Zestfully,  private party chef Yoon