My first thought when I hear "steamer" is some kind of Chinese dumpling as well! Probably because that's what I use mine for mostly! A good "cheat" for them is to just cook up some ground beef or turkey (I don't eat pork, but the traditional methods use ground pork) flavored with minced garlic & ginger, some sliced scallions and chopped water chestnuts, some soy sauce, sesame oil, maybe a touch of five spice powder - whatever flavors you like - then get a package of those refrigerator biscuits. The regular one's not the huge "grand" ones. Flatten out the biscuit, put a tablespoon or so of your mixture in the middle then bring up all the sides around and pinch it at the top to kind of seal the dough, then steam them. They're more filling than using a traditional dim sum wrapper, but not everyone has access to those. I think the biscuits are a "cheat" that works very well. Have fun at your party! Lisa

"Posted by ann_t ------Too bad the storm interfered with your party. Sounds like you were the big winner though. Congrats!!! Ann" Thanks Ann. It appears that whenever I plan a party, something happens. There was a four day blackout one time I planned two big parties. Good thing I have a generator. "Posted by caliloo -------Corn should never be photographed on a mushy brown puddle. Alexa" Haha! Sometimes my photos can get crony. I got some extra corn leftover from making the black bean corn dip. Didnt want to throw them away. "Posted by foodonastump -------OMG LLOL, Alexa! (The second L for "literally") I'll take that plate of shrimp and scallops though... " Those went quickly. I was able to make a second batch right after. "Posted by therustyone -------It all looks good to me! Didn't know we had 'photo police' here. :>) Did you 'do' your fruit plates, too? Glad you won! Those Saints are something, aren't they! 'Specially Drew Brees. Rusty " Thanks, Rusty. Yes, I make a big platter of fruits and fruit sorbet. One couple was from New Orleans, we were all happy that the Saints won. "Posted by annie1992 --------Nope, no photo police, a lot of photos have been commented on here, both positive and negative. Actually, I was just thinking "SuperBowl", "football", "injuries", was that Peyton Manning who bled all over the shrimp? Sorry, couldn't help it. (grin) Annie" Annie, you are bloody funny! LOL "Posted by caliloo -----Jeez - and I thought I had shown restraint by NOT saying the beans needed a swirl of salsa to make it look bloody! LOLOLOL! Alexa " I did plan to make salsa with the beans, corn, and avocados. Unfortunately the avocados were not ripe enough. "Posted by jojoco -----I also had a knee jerk reaction to the first picture. Probably has something to do with the fact that my son was just diagnosed over the weekend with ulcerative colitis. Just hits too close to home this week, I guess. Jo" Want a second opinion? Your son will be doing better soon. :-) "Posted by beverlyal ------Oh Jo did you have to? LOL More food porn! Congratulations on the win." Thanks. Almost enough money to take a trip to New Orleans for the parade. "Posted by -----You are all too funny!! Are those tin foil mushrooms? Really? Glad you won some $$. Great game. AM" Thanks. One guest brought some wings in aluminum foil. So I did some impromptu origami with the foil. "Posted by annie1992 ---------Sorry, dcarch, I couldn't help myself, I got all "football excited", you know, and I was seriously cheering for the Saints, so I'm happy! Actually, the scallops look good, I love 'em and don't make them often, they're darned expensive here. Is that sweet and sour sauce? I like sweet and sour with calimari, so I'd probably like it with scallops too. Annie" Sorry for what? I was LOL. The sauce was made with a lot of stuff, but the main ingredient was Sriracha and leftover cranberry sauce from the freezer. dcarch

We never watch the Superbowl. Or the Canadian version: The Grey Cup. Unless Calgary is playing and even that's not a promise. It's just another Sunday for me. I need to shower and get my bedding washed. I just took 12 eggs out of the oven. I baked them scrambled with onions and ham in large muffin cups to take one a day for breakfast, to work. They're just cooling on the counter right now before I pop them out of the cups. Other than that, not sure what I want to do. I bought a bucket of paint to paint my hallway, but I need to be in the mood to do that. I'm so not in the mood....

Here is another recipe share by a cook that I respect. Liz is the host of "That Skinny Chick Can Bake and her Tomato Tart looks like a winner. Tomato Tart with Gruyere...adapted from Once Upon a Tart Crust: 1 1/4 cups flour 1 1/2 tablespoons semolina flour (1 tablespoon plus 1 teaspoon plus 1/2 teaspoon) 1/2 teaspoon salt 6 tablespoons cold butter, cut into small cubes 1 1/2 tablespoons cold shortening (1 tablespoon plus 1 teaspoon plus 1/2 teaspoon) 2+ tablespoons ice cold water Filling: 12 plum tomatoes, cut into 1/4 inch slices, and allowed to drain in colander 1 cup grated Gruyere 1 teaspoon herbes de Provence 2 eggs 1/4 cup half and half 1 teaspoon Dijon mustard 1 teaspoon salt Freshly ground black pepper to taste To prepare crust, put flours and salt in food processor and pulse to combine. Add butter and shortening and pulse till mixture looks like cornmeal. Remove to bowl and sprinkle with 2 tablespoons ice water. Mix to combine, and gather together to form ball. If not holding together, slowly add more ice water...avoiding adding too much and forming a sticky dough. Flatten dough ball into a disk, wrap in plastic wrap, and refrigerate at least 30 minutes. Roll out dough to 1/4 inch thickness and fit into a 9 inch square tart pan (or another tart pan of comparable size), then trimming excess dough. Chill another 30 minutes. Preheat oven to 400ðF. Prick bottom of tart with fork, then line with parchment and cover parchment with pie weights or dried beans. Bake for 10 minutes. Remove from oven, remove paper and weights, and allow to cool as filling is prepared. Decrease oven temperature to 375ðF. Sprinkle bottom of tart shell with Gruyere, then herbs de Provence. Top with tomato slices arranged artfully. Whisk together eggs, half and half, mustard, salt and pepper. Pour over tart, adding more cream if needed. Bake for 1 hour or longer, till custard is set. Cool on wire rack slightly before serving.