Tenzin’s Sha Momos with Sepen (Beef Momos with Chili Dipping Sauce)

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As the work-at-home dad, I used to pick up our son Oliver from preschool.  We discovered a Tibetan restaurant a short walk away, and you know what they say, If you give a mouse a Tibetan restaurant… he’s gonna want a momo to go with it.  Momos are exquisite little dumplings, the go-to item on a Tibetan menu.  You may order other things, but you will always order momos.  For Oliver and I, and later our daughter Roxanne, momos became a regular Friday treat.

Fast forward, ten years.  We continue eating momos, when we find them, but have never tried making them.  Then I met Tenzin Conechok Samdo, a new bartender at my wife’s restaurant, TRADE.  I thought I’d get an insider’s view on on who made the best momos locally.  After I photographed a series of his remarkable cocktails he began asking, “Hey, when are you going to invite me over to make momos?”  He knew about The Garum Factory.  Make momos?  At our house?  Um, how about this Friday?  Herewith, Tenzin’s Sha Momos with Sepen.  Beef Momos with Chili Dipping Sauce.

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Chili-Ginger Granita with Watermelon and Pistachios

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Our summertime preferences for sweets run to the light and refreshing, as versus the dense and sensual.  I want to rise from the table and feel as though I’ve beaten the heat and humidity, not stoked the furnace, which makes Chili-Ginger Granita with Watermelon and Pistachios the ideal dessert after a meal of grilled lamb and eggplant, or just a treat to dull the edge of a blistering afternoon.

If you’re unfamiliar with granita, think of it as the crunchy version of sorbet.  Granita’s gravelly texture would seem to make it the coarse country cousin of sorbet, yet somehow it manages a rude elegance, like handmade orecchiette, that sorbet can’t quite touch.  Aside from the fact that sorbet often contains egg white, and granita does not, the primary distinction between the two is that sorbet is made in an ice cream machine.  The machine churns as the sorbet mixture freezes, breaking the ice crystals into smaller and smaller pieces, resulting in a dense, even texture.  Granita predates the ice cream machine. The basic method begins with a frozen block of fruit flavored ice, then scraping it apart with a fork.   Surprisingly, this is quite easy.  A subtler approach is to stir up the granita a few times during the process of freezing, then scraping this somewhat looser product after it has frozen completely.  We tried both.  Both work.  The freezer interruptus method results in finer crystals.  Your call.

Stir-Fried Hakurei Turnips with Dried Shrimp, Chiles, Garlic and Lime

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If the word ‘turnips” doesn’t make your heart go pitter-patter there’s a good chance you’re suffering from the after-effects of  Araac Syndrome (Ate  Rutabagas As A Child).  Let’s face it, rutabagas are to gastronomic pleasure what Miss Hannigan is to social work.  Not to worry. We have the cure for what ails you: Stir-Fried Hakurei Turnips with Dried Shrimp, Chiles, Garlic and Lime.