"Noah"

Big Ups from Little India, Singapore…

J’❤️ Chinatown

J’aime SINGAPORE!!!!

Feeling it in SINGAPORE!

Greetings from Zurich + Singapore! 

masterchefonfox:

The Dumpling’s The Thing…
Submitted to MasterChef by thewayweate

Dumplings, may the one food loved the world over. While many cultures stake a claim to the origin of the dumpling (writing can be found over 1500 years old in both Roman-era Italy and Han Dynasty China heralding the joy of dumpling) the culinarians of today could care less. Personally, i’d much rather pursue the next dumpling than debate it’s origins. With a multitude of glutenous deliciousness to choose from, including dumplings from Korea, China, Georgia and a multitude of other nations, diners would be hard pressed to find a cuisine in the world that doesn’t serve a signature dumpling.

If these wonderful treasures wrapped in small parcels are new to you, perhaps one of the finest and most delicious examples available are the wonderful dumplings that are offered in Eastern European and Russian culture. While the recipes provided below by no means attempt to convey authenticity, they are quite celebratory of the spirit, flavor and history of a captivating part of the world, and their enchanting cuisine.


Bleu Cheese Pierogi, Pelmeni in Dressing & Free Form Varenyky

Prepare an all-purpose dumpling dough.

1/2 Cup Whole Milk
1/2 Cup Water
1 Large Egg
1 Tablespoon Vegetable Oil
Pinch of Salt
3 Cups All-Purpose Flour

In a large non-reactive bowl, whisk the egg, water, milk, Oil and salt together.
Add the Flour, 1/2 cup at a time, incorporating with a wooden paddle.

Once the dough has formed and is no longer sticking to the sides of the bowl, remove the dough and place on a floured work surface. Knead the dough for 5 full minutes, adding flour as necessary. Do not add more than 1/2 cup of flour or the dough will become too tough.

Roll the dough into a large ball and flour liberally, Place in a clean, non-reactive bowl, and cover with a towel. Let the dough rest at room temperature for 1/2 - 1 Hour.

To make all three dumplings, divide dough into thirds.

Bleu Cheese Piergoi

3 Medium sized potatoes
1/4 Cup Crumbled Bleu Cheese
1/2 Large Yellow Onion
1 Teaspoon Yellow Mustard
2 Tablespoons Unsalted Butter
1/8 Teaspoon Table Salt
1/8 Teaspoon Fresh Ground Black Pepper
2-4 Cups Vegetable Oil
1/2 Cup Sour Cream

Peel and chop potatoes into 4-6 pieces each. Place the potatoes in a saucepan and cover with 1 inch of cold water. Set pan over medium high heat to boil. Once boiling reduce to medium low and simmer potatoes for 15 minutes. When tender drain potatoes in a colander and allow them to completely drain out. Meanwhile, Chop 1/2 onion very fine and add it to a saute pan with the butter set over medium heat, turning  the onions frequently. Caramelize onions slowly for about 15 minutes until deep golden brown, but don’t allow them to burn. Reduce flame to low if necessary. Remove from flame and allow to cool for 5 minutes.

Add cooled onion and butter mixture and potatoes to a metal bowl and mash them. Add salt, pepper and mustard and combine well. Add Bleu Cheese and fold in with a spatula. Set mixture aside.

Using 1/3 of the All-Purpose Dough, knead dough slightly over heavily floured surface. Roll dough into a rope and cut off 1 inch sections using a heavy knife. Roll each section into a disc using a straight or french rolling pin. Stack the discs on top of each other, adding flour in between each layer.

Using 1 disc at a time, place 1 heaping teaspoon of the potato mixture on a disc. fold the disc over into a half-moon shape and pinch well. Crimp edges using a fork. Repeat for all the remaining disc, placing the pierogi on a floured plate.

In a deep frying pan, add about 1 inch of Vegetable oil. Heat over medium heat to 350 Degrees. Fry the pierogi in batches and let them drain over absorbent paper. Serve the Pierogi warm with a side dish of sour cream.

Pelmeni in Dressing

1 Large Yellow Onion
3 Garlic Cloves, Peeled
1 Pound Ground Beef
2 Dill Pickles
1 Teaspoon Yellow Mustard
1 Teaspoon Soy Sauce
1/2 Teaspoon Table Salt
1/2 Teaspoon Fresh Ground Black Pepper
1/2 Cup Sour Cream
1 Tablespoon White Vinegar
1 Tablespoon Fresh Dill, Finely Minced

Peel and coarsely chop onion and add to the work bowl of a food processor, Coarsely chop the pickles and add them with the garlic to the work bowl. pulverize the onion with the garlic and pickles until very finely chopped. add the mixture to a bowl. Add Mustard, Soy Sauce, Salt, and pepper to bowl and combine well.

Using 1/3 of the All-Purpose Dough, knead dough slightly over heavily floured surface. Roll dough into a rope and cut off 1 inch sections using a heavy knife. Roll each section into a disc using a straight or french rolling pin. Stack the discs on top of each other, adding flour in between each layer.

Using 1 disc at a time, place 1 heaping teaspoon of the Beef mixture on a disc. fold the disc over into a half-moon shape and pinch well. Fold the two points of the moon over each other and press, making a purse shape. Repeat for all the remaining disc, placing the Pelmeni on a floured plate.

Heat 2 quarts of salted water over a very high flame, and bring to a boil. Reduce water to simmering and add the pelmeni. Pelmeni will need about 6-8 Minutes to cook and is generally “done” when floating. Remove a single pelmeni from the water and check inside that the meat is cooked.

Remove remaining pelmeni with a slotted spoon and allow them to drain well in a colander.
Meanwhile prepare the dressing in a large, non-reactive bowl by adding the sour cream, vinegar and dill. Combine well. Add the drained pelmeni and coat them well, but carefully in the sauce, using a rubber spatula. Serve the Pelmeni in the sauce, about 4-5 for each person, and add more dill as garnish if desired.

Free Form Varenyky

1 Large Yellow Onion (divided in half)
2 Garlic Cloves, Peeled
1/2 Pound Ground Beef
1 Dill Pickles
1/4 Teaspoon Yellow Mustard
1/4 Teaspoon Table Salt
1/4 Teaspoon Fresh Ground Black Pepper
1/2 Cup Medium Grain Rice
6 Medium Sized White Mushrooms
1/2 Large Yellow Onion
2 Tablespoons Unsalted Butter
6-8 Large Iceberg Lettuce Leaves, Minced Fine
1 1/2 Cups Water
1 Tablespoon Soy Sauce


Peel and coarsely chop 1/2 of the onion and add to the work bowl of a food processor, Coarsely chop the pickle and add it with the garlic to the work bowl. pulverize the onion with the garlic and pickles until very finely chopped. add the mixture to a bowl. Add Mustard, Salt, and pepper to bowl and combine well. Set mixture aside.

Chop the mushroom very finely and set aside. Chop 1/2 onion very fine and add it to a saute pan with the butter set over medium heat, turning  the onions frequently. Caramelize onions slowly for about 10 minutes until medium golden brown, but don’t allow them to burn. Reduce flame to low if necessary. To this mixture add the mushrooms and allow them to cook down, about another 10 minutes. Add minced lettuce leaves to mixture and allow to wilt. Add balsamic vinegar and soy sauce and stir all the ingredients well.

Add the rice to the mixture and coat the grains well. Turning frequently for about 2 minutes. Add the water to the mixture, 1/2 cup at a time, allowing the water to absorb between each addition. Turn frequently. After all water has been incorporated. Set aside to cool for five minutes then add the onion mixture to the rice mixture.

Using 1/3 of the All-Purpose Dough, knead dough slightly over heavily floured surface. Roll dough into a rope and cut off 1 inch sections using a heavy knife. Roll each section into a disc using a straight or french rolling pin. Stack the discs on top of each other, adding flour in between each layer.

Using 1 disc at a time, place 1 heaping teaspoon of the Beef/Onion mixture on a disc.
Using your fingers first bring up two points of the disc together over the mixture, then the opposite two points, creating four points of the disc to meet over the mixture inside. Pinch together and twist to create a purse shape with a sealed top. Repeat for all the remaining disc, placing the Varenyky on a floured plate.

Heat 2 quarts of salted water over a very high flame, and bring to a boil. Reduce water to simmering and add the Varenyky. Varenyky will need about 6-8 Minutes to cook and is generally “done” when floating. Remove a single Varenyky from the water and check inside that the meat is cooked.

Remove remaining Varenyky with a slotted spoon and allow them to drain well in a colander.
Serve the Varenyky cooled to warm, about 4-5 for each person, and add more dill as garnish if desired.

Oh HAI!

Noah Fecks + Ortaggi = <3

An original recipe by yours truly!

masterchefonfox:

Salmon, Lard et Basilic Timbale avec de la Salade de Riz à la Menthe 

(Salmon, Bacon and Basil Timbales with Minted Rice Salad)

In the early 1960’s, francophiles Richard Olney and Julia Child championed the rustic, simple food they discovered in France. In sharp contrast to the molded salads, frozen juice concentrates and “convenience foods” of 1950’s America; the simple, honest dishes they sampled in Europe must have seemed revelatory. Both authors took cause to educate stateside readers on the possibilities of traditional, divine flavors in their own home kitchens. 

In Honor of Mr. Olney and Ms. Child, I urge you to attempt these timbales; which hovers somewhere between a soufflé and a custard (once you get the hang of them, their variations are myriad). Rice salad, also quite common and popular in France makes an excellent accompaniment to this dish, which serves well warm for dinner, but proves equally fantastic cold for lunch the next day. Convenience, it would seem, is a luxury that the French enjoy as much as the Americans!

For The Timbales:

1 1/2 Lbs - Fresh Salmon Filets

4 Slices - Thick Cut Bacon

4 Tbsp - Unsalted Butter, Softened

1 Cup - 2% Plain Greek Yogurt

4 - Large Eggs

1/4 Cup - Heavy Cream

2 Tbsp - Well packed, finely chopped fresh Basil Leaves (with extra sprigs for garnish)

1/2 Tsp - Fine salt (with extra pinch for salmon prep.)

1/4 Tsp - Cracked Black Pepper (with extra pinch for salmon prep.)

For the Salad:

1 Cup - Medium or Long Grain Rice

1 - 15oz Can Black Beans

3 Tbsp - Well packed, finely chopped fresh Mint Leaves

1/2 Tsp - Fine salt (with extra pinch for rice prep.)

1/4 Tsp - Cracked Black Pepper

2 Tsp - Balsamic Vinegar

2 Tbsp - Extra Virgin Olive Oil

Special Equipment:

4 - 1 Cup Ramekins

1 - Large, Rectangular glass or metal casserole dish

Serves 4

Prepare The Timbales and Salad:

Fill a kettle with 4 Quarts of water, adding a pinch of salt. Set over high heat to boil.

Meanwhile, On a rimmed baking sheet, arrange 4 slices of bacon with space between the slices. place in the center of a cold oven, and set oven to 450. Set time for 20 minutes. Check bacon at 15 minutes, and remove when crisp and golden. Do not allow bacon to burn.

Transfer bacon to wire rack set over a paper towel, and set aside. Wash, rinse and dry baking sheet.

Add rice to boiling water and maintain a rolling boil over high heat. Boil for 12-15 minutes until tender. Do not allow the rice to overcook or burst. Drain rice into a fine mesh sieve or into a colander lined with cheese cloth. Spread drained rice onto baking sheet and transfer to refrigerator uncovered, to chill.

Preheat oven to 350 Degrees.

Next, check salmon and remove any bones. sprinkle salmon lightly with a pinch of salt and pepper. In medium sized skillet, bring 1 cup of water to a boil. Simmer the salmon for 3 minutes on each side until pastel pink. Remove salmon from water and allow to cool. Remove & discard skin and flake fish with a fork, removing any remaining bones to obtain about 2 cups of flaked salmon meat. Reserve salmon in a small bowl and set aside.

Using 1 Tablespoon of the butter, grease ramekins liberally and set aside.

In a medium saucepan, melt remaining 3 tablespoons butter over low heat. Add cream and yogurt and whisk over low heat, to warm. Whisk for about 1-2 minutes, or until you see faint wisps of steam. Remove saucepan from heat, and add eggs, one at a time, whisking well after each egg to fully incorporate. Reserve sauce off heat.

In a tea kettle or saucepan, bring 1 quart of water to a boil.

Meanwhile, Chop and mince basil, adding to reserved salmon. Crumble or coarsely chop bacon, adding to reserved salmon and mix well. Add salmon mixture, salt and pepper to Sauce. If the sauce is blocky or broken, reheat over low heat. If sauce is very thick, add 1 Tablespoon of water. Pour the sauce into the prepared ramekins, filling each ramekin about 3/4 full. Place ramekins in casserole dish, adding enough boiling water to the dish to surround the ramekins to about 2/3 height up the ramekins. Carefully place casserole with water and ramekins in the center of the 350 degree preheated oven for 20-30 minutes until a clean knife inserted in the center of one of the ramekins comes out clean.

Remove ramekins from water bath carefully, with a thick rag or heavy duty tongs, Placing ramekins on a wire rack to rest for 5-10 minutes. 

Complete the salad and assemble the dish:

Drain black beans in a sieve, rinsing them well with cold water, and reserve. Chop and mince mint and reserve. Transfer chilled rice to a large bowl and toss with mint and beans.

In a medium glass or non-reactive bowl, combine the oil, vinegar, salt and pepper. Whisk well to emulsify. Add to bowl with rice mixture, tossing and combining well.

Invert each ramekin on it’s own plate carefully and garnish the timbales with reserved basil leaves. Arrange rice salad alongside the timbales and serve.

Noah Fecks / 1981

✨magic moments✨

NEW WORK by Noah Fecks!

HOW COOL!?
Kyle Makrauer took these fantastic portraits of Pecan and I!!!

Spending some quality time with one of our nation’s greatest treasures: Susan Orlean

Stand-In model for LIFE!!!

New Work by Noah Fecks! (That’s Me…)