Traveling by Fork
Thursday, January 26, 2012 at 1:00AM 
“A journey of a thousand miles must begin with a single step.” – Lao Tzu
I also believe a journey of a thousand miles begins with a single bite. There are so many ways to travel. My family taught me the joy of a journey through books, movies and food. I like to think of our dinner table as a place to gather together for sustenance and adventure – a way to explore and discover. Eating together and trying new foods is such a great way to learn about different cultures, traditions and customs.
This week, we’re celebrating Chinese New Year. The parade rings in the New Year with lion dances, firecrackers and a giant red dragon. The year 2012 is the year of the dragon, the mightiest of signs, a symbol of success and happiness. This year, as in years past, we celebrated the New Year with a dim sum feast.
So next time you find yourself wondering what to cook for dinner, why not think about a country you would like to visit, then weave together some lessons of that place and travel there by fork … or by chopsticks?
Wishing you all good health, prosperity and harmony this year.
Happy Chinese New Year, Everyone!
To get the recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.
Chinese Egg Custard Tarts (Don Tot)
We've simplified this classic Chinese recipe so you can make it at home without spending all day in the kitchen. To avoid creating bubbles in the custard, whisk gently when you're combining the eggs with the milk and simple syrup.
3/4 cup sugar
1 cup water
6 eggs
1 cup milk
2 teaspoon vanilla extract
12 mini pre-made tartlet shells
Preheat the oven to 325°F. Combine the sugar and water in a small saucepan over medium-high heat. Bring the mixture to a boil and stir with a whisk until the sugar dissolves. Set aside and let cool.
Beat the eggs gently together with a wire whisk. When the eggs are combined, add the milk, vanilla and the cooled simple syrup to make a custard.
Pour the custard into the tartlet shells, place them on a sheet pan, and bake for 20 to 25 minutes, or until a knife inserted comes out clean.
Makes approximately 12 2-inch tarts
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