Sunday, April 3, 2011

Ice Fishing and Aushak

I know a whole lot of you don't believe this, but we're still ice fishing! We went out a couple of days ago when Steve got home from work.

This is how we cut the holes in the ice - the ice is still a few feet thick.


Waiting for a bite......

Tansy's fun Frisbee chasing time.


Hey! I caught one! Well, it's bigger than the bobber, anyway.


Two sled dog teams drove by.


Aushak is an Afghanistan recipe that I got out of Garlic and Sapphires memoir by Ruth Reichl. It's delicious and a perfect meal for coming into spring.

There are three parts: 1) Dumplings, 2) Meat Sauce, 3) Yogurt Sauce

Dumplings:

3 bunches scallions, white part discarded, green tops finely chopped
1/2 tsp salt
1/2 tsp pepper
1 tsp red pepper flakes
1 clove garlic minced
23 to 30 wonton wrappers

Mix all of the ingredients (except wonton wrappers) in a bowl. Put a teaspoon or so of scallion mixture on a wonton wrapper. Wet the edges of the wrapper so that it sticks together. You can either just fold the wrapper into a triangle shape, or continue forming it like I did into actual wonton shapes. Make sure most of the air is out of the pocket and make sure you seal the edges really well or they will open when you cook them.

This is my dumpling-making station. The little white bowl has water for sealing the edges (the wine was a malbec from Argentina - both countries, Afghanistan and Argentina, start with "A"s, so I thought the wine would pair nicely).


Let those rest while you make the meat sauce and get a pot of water boiling.

Meat Sauce:

3 T olive oil
1 large onion, finely chopped
1 lb ground meat (I used venison)
1 clove garlic, minced
1 tsp ground coriander
1 tsp grated fresh ginger
1 cup water
1 can tomato paste
1/2 tsp salt
1/4 tsp pepper

Saute the onion in olive oil until translucent. Add the ground meat, garlic, coriander and ginger and saute until the meat is no longer pink. Add the water and tomato paste, salt and pepper and let it simmer for about 5 minutes.

While that is simmering, make the yogurt sauce (your pot of water should be boiling by now):

Yogurt sauce:

2 cups full-fat plain yogurt (get the Greek Gods yogurt - WAY good!)
1 clove minced garlic
1/2 tsp salt

Mix that all together.

Gently put the dumplings into the boiling water. Let them cook for about 4-5 minutes or until they float. Gently scoop them out of the water and let drain in a colander.

Now assemble the dish!!

1) Put the meat sauce around the plate making like a ring to hold the yogurt sauce in the middle.
2) Put some yogurt in the middle.
3) Put the dumplings on top of the yogurt.
4) Sprinkle with fresh chopped mint! (This part is MANDATORY! for the best flavor)



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