Giving Thanks.

It's been a few weeks since the terrible hurricane Sandy swept through the East coast.  Even though there were plenty of warnings, many were still surprised by her sheer power.  She blew through my beloved city with such force that destroyed lives and homes.  She entered into the East coast damaging and devastating many then left the wreckage without remorse.

Even though I was safe at home with a roof over my head, I was totally freaked out by the strength of this storm.  I'm not easily afraid of anything especially not by a hurricane, but this one was different.  I felt anxious and worried throughout the night.  I spent the night cooking and pacing nervously in my apartment.  I kept cooking, but only to keep busy, and not because I was hungry.  For once, I didn't have an appetite.  I finally tired myself physically and mentally so I could fall asleep.  Next morning, I felt extremely fortunate, grateful that I still have power.  I knew right away I want to help.

I wasn't sure what exactly I can do, but just returning from New Orleans and hearing stories of how people came together for the relief efforts resonated with me.  I thought I should do whatever I could.  So, I helped clean up a flooded non-profit organization in Red Hook.  I ate at a few downtown restaurants to show support since they lost a lot of businesses due to power outage.  For the last two weekends, I've been cooking at one of the Occupy Sandy's kitchens.  I met some amazing and dedicated people at Occupy Sandy, one of the first grassroots organizations for the hurricane relief efforts.  The volunteers come from all over the world.  I recall walking into one of the hubs at the Church of St Luke and St. Matthew in Clinton Hill for the first time and was impressed with how structured it was.  I was immediately taken to orientation then lead to another field orientation (only if you want to volunteer to go out to the field).   While that was happening, the small army of volunteers was non-stop sorting then packing boxes to load onto UPS trucks and cars that are lined up on Clinton Avenue to ship out to the devastated areas.  Others were arm with their laptops to help run the relief effort and communicate with the field coordinators. 

I originally signed up to canvass the devastated areas; however, without transportation and with limited ways to get to these places; especially in the first couple of weeks, I had to wait to be called.  So instead of waiting, I just started to do whatever I could.  I started loading food onto trucks then made my way to the food prep area downstairs to chop vegetables, peeled eggs for egg salad.  Then I made my way into the kitchen and took over a shift for one of the cooks.  I returned the next day and did the same.  By the second weekend, I was working in the kitchen full time and pushing out hundreds of meals a day as requests come in from the Rockaways, Red Hook or wherever they need hot meals.  The cooks that I worked with all had commercial kitchen experience, but they aren't professional cooks.  They are economist, photographer, graphic designer, journalist who wanted to help any way they know how.  We made meals with whatever ingredients we could find that came in through the generous donations.  We also made staff meals for volunteers. It was powerful to see how people come and work together to achieve a common goal which was to help those in need.  It was touching to see how many people show up each day to help as much as they could.  I am happy to be a part of this group of volunteers. 

So on this Thanksgiving, I want to give thanks to the grassroots organizations such as Occupy Sandy for leading one of the many important hurricane relief efforts.  I am grateful for all that I have, and I hope to continue to help.  Below is a list of places that you too could help by either volunteering or donating money or supplies.  With aid from these organizations, rebuilding is possible.  There is so much to be thankful for and I wish everyone a Happy Thanksgiving!

interoccupy.net/occupysandy
rhicenter.org
http://www.facebook.com/CleaningSheepshead
http://www.facebook.com/DoGoodBklyn
http://caaav.org
http://www.facebook.com/pages/Occupy-Sandy-Relief-NJ/364593683632382
http://restoreredhook.org
http://www.friendsoffirefighters.org

 

Pie Party 2012

As the howling winds blow through my great city toppling trees; water surges flooding nearby neighborhoods, towns and states.  As the lights flicker in my home, I couldn't take my eyes off the tree outside my kitchen window swaying back and forth.  At that time, it feels like I'm cast in an awful horror movie.  I try to occupy my mind on writing about a happier time to stay calm.  I recall just days before the storm, a community of food bloggers got together to enjoy each other's company as well as dozens of pies.  I wish, at that moment, life can be simpler; but life, as we know it, is about a series of obstacles. Nevertheless, just like we have done in the past with help from loved ones, support and communities, we shall overcome.

Parade of pies

The second annual Pie Party hosted by the dynamic party-throwing duos, Jackie and Ken, was held at the GE Monogram Design Center.  The design center houses many top of the line ranges, ovens and refrigerators.  It set a beautiful scene for the pie party, and many of us who love to cook were thrilled to see the gorgeous kitchen showrooms.  GE also provided their resident Chef Tageré to prepare an array of delicious appetizers for us to enjoy.  She also gave us a pie-crust making demonstration at the party.  Smirnoff Vodka featured their Kissed Caramel and Iced Cake flavored vodka with signature cocktails.  Of course, who can make a delicious flaky pie crust without butter, so we're thrilled that Kerrygold also sponsored the event, and gave away butter for us to take home.  There was no shortage of pies at the party because Dubpies also fed us well with their variety of delicious mini pies as well as gave us pies to take home.  Many of us are thankful to have them during the storm.  So I want to start off by thanking each and every one of the sponsors.  They truly outdid themselves, and help make this pie party a success.

As to the epic pie party, it was attended by over 70 food bloggers.  Everyone brought a savory or sweet pie. We received the save-the-date notice back in August.  Even though I usually don't commit to making a dish that early in advance, an idea came to mind.  It was originally inspired by a childhood favorite snack of mini curry chicken hand pies that my mom usually buy at one of the few bakeries in Hong Kong.  She would take me and my sister to ballet classes each week, then go to the bakery below and pick up snacks for us to eat after class.  I sometimes wonder if I went to dance class just so I can have this pie afterwards since I couldn't get enough of them.  I loved the flakiness of the pie crust and the spicy chicken filling.  Another contributor to my decision was when I received my October issue of Food & Wine Magazine in September, I came across a Curried Lamb Pot Pie recipe, and it confirmed that I should adapt this recipe to make my Curry Chicken Pot Pie.

Curry Chicken Pot Pie with Kale and Butternut Squash

Filling
4 pounds of boneless skinless chicken thighs (trimmed off excess fat and cut into 1 1/2 inch cubes)
2 onions - chopped
4 cups of chicken stock
4 cups of butternut squash (peel and cut into medium size cubes)
4 cups of chopped kale
1 1/2 cup of coconut milk
1/4 cup of chopped parsley
2 tbsp of unsalted cold butter (cut in small dice and keep refrigerate)
4 tsp of Madras curry powder
1 large egg with 2 tsp of water for egg wash
Olive oil
Salt and pepper

Pie crust
3 cups of all-purpose flour
1 tsp of salt
2 stick of cold unsalted butter (cut into small dice - leave in fridge until ready to use)
1/2 cup of ice water

Start by making the crust as it needs to be refrigerated for at least 1 1/2 hour until firm.  In a food processor, combine flour and salt, add butter then pulse until it starts forming pea size dough.  Drizzle ice water then pulse until the pastry starts to form one big ball.  Shape the dough into a 6-8 inch disk, wrap in plastic then refrigerate.

Marinate the chicken cubes with 3 tsp of curry powder, salt, pepper and a tsp of olive oil for at least 1/2 hour.  Heat a large Dutch oven, add a tbsp of olive oil, brown chicken pieces in batches until they're browned on both sides.  Reserve the chicken pieces, pour off excess oil in the pot, add the onions and sauté until transparent, season with salt and pepper.  Add the chicken stock slowly to deglaze and scrape up any fond on the bottom of the pan.  Once the liquid comes to a boil, put chicken pieces back in the pot, uncover; and braise in a simmer for at least an hour until liquid thickened.  Add butternut squash, kale, coconut milk, the remaining 1 tsp of curry powder and season with salt and pepper to taste.  Cook for at least 10 - 15 minutes until vegetables are tendered.  Add the chopped parsley, then use a slotted spoon and transfer the filling into a 8 x 13 baking pan that is at least 2 inches deep.  Simmer the remaining sauce in the pot and reduce at least by half, add the cold butter to thicken the sauce.  Pour the sauce on top of the filling and let cool.

Preheat the oven to 375.  Take the pastry disk out of the fridge, and on a lightly floured surface, start rolling out the dough to 16 x 12 inch rectangle.  Brush the edges of the pan with the egg wash, then carefully fold the pastry in half onto the rolling pin to transfer the pastry onto the pan.  Crimp the edges covering the pan and brush the pastry with egg wash.  Cut four small vents on top of the pastry and bake for 40 minutes. Raise the heat to 450 and bake for at least another 15-20 minute until the pie is cooked through.

Other than thanking the major sponsors above, I also want to thank Harvard Common Press for sponsoring as well as these great folks; Abby Dodge and Zagat, who provided us with wonderful gifts to take home. Below is a slide show of some of the pies and the scene of the party.  Thanks again Jackie and Ken for organizing such a great event.