Here’s a quick fix for the weather at hand. The
wontons can be made ahead and frozen until you need them. I cook the wontons in a basic defatted chicken stock with some green onion on top. Of course, you could also add a few extra items (hard boiled egg or veggies) for flavor and variety. Just plain is good too!
Wonton Soup for Winter
- ½ lb. ground pork (not lean)
- 1 large egg yolk
- 2 scallions, finely chopped
- 1 (1 ½-inch) piece peeled fresh ginger, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar (not sesasoned)
- ½ teaspoon Asian sesame oil
- ½ teaspoon salt
- ¼ teaspoon white pepper
- About 30 wonton wrappers, thawed if frozen
- Chicken stock
Stir together pork, yolk, scallions, ginger, soy sauce, vinegar, sesame oil, salt, and white pepper in a bowl in one direction with your hand until just combined (do not overwork, or filling will be tough). Fill all wrappers by placing a rounded teaspoon of filling in the center of the square. Brush water around edges and then fold corner to form a triangle and enclose the filling. Press edges firmly to seal.
Bring the stock to a simmer, add the wontons and cook about 3 minutes until filling is just cooked.
Recipe courtesy of Gourmet.
Wontons in waiting.
A nice winter warmer!
The other day I had a craving for macaroni and cheese – and not the stuff from the blue box. So I used an old recipe for white sauce and threw in some cheese (in this case
gruyere, cheddar and
parmesan) along with toasted bread crumbs on top. Delish! And fast.
Cheddar, gruyere and parmesan cheese and mac. Yum.
All purpose white sauce
- 2 T. butter or margarine
- 2 T. flour (all purpose)
- 2 cups milk (warmed)
- Salt (to taste)
- White pepper (to taste)
- Ground nutmeg
- Squeeze of lemon
- 10 oz. penne or other noodles
Other additions:
- Garlic (one clove, finely minced)
- Tabasco (just a few shakes)
- 1 T. Dijon mustard
Melt the butter on medium heat. When it bubbles gently, add the flour and stir well to combine. Cook the butter/flour mixture for about 1 – 2 minutes. Add the warmed milk and stir until it thickens. Add salt, pepper. If your sauce is bland, consider the lemon juice, garlic and Tabasco route (basic ingredients I use to “perk” up sauces).
Once your white sauce is made, add the cheese. Stir until melted.
- ½ cup gruyere
- ½ cup cheddar
- ½ cup grated parmesan
Note: you can use all gruyere (instead of the cheddar addition) if you prefer.
Pour over the pasta noodles and stir to combine. Pour into a casserole and top with toasted bread crumbs. Bake at 350 for approx. 30 minutes or until you see the mixture bubble vigorously.
To me it’s foodie heaven, 30 cooks under one roof in San Francisco frantically making dinner…together. Once all the food is prepared, everyone eats together and has a chance to taste and indulge in a really spectacular spread. Hosted each month by the founder, Marco Flavio,
Cook here and Now events promote seasonal, local produce amidst a fun, frenzied atmosphere.
The idea is brilliant: Marco provides a list of select items and those who sign up (or are lucky enough to get in the door) are on the hook for an entree, salad, main or dessert utilizing one or more of the listed ingredients. This past Sunday’s ingredients included all poultry (except chicken) lemons, kiwi, onions, chard and mushrooms. The dishes which were churned out were just plain amazing.
Pictured below are just some of the creations; there were really too many great things to capture. In addition to the great dishes, the camraderie of the cooks really make this event a winner. Next up from Marco: a pie social (but sadly it’s filled).
Swiss onion pie.
- This was one amazing lemon meringue pie.
- It’s hard to find words to express how amazing this appetizer was!
Simple but delicious cheese souffle.
This list is a little late since most of this information has been out for some time. And, while many trends are not surprising, lists vary depending on your source which is why I’ve compiled them into a larger “Yummly-ized” version for easy reading.
If you stop by Yummly in the near future you will see some of these trends appear as blog topics. As always we’d love to hear about any you’ve seen in your local area or neighborhood.
Finally, sorry to say I left off one trend (fried chicken) because although I love it, I feel like it’s been covered in the past. Happy to add it in if anyone disagrees!
Yummly’s interpretation of 2010 trends (dining and eating):
- Back to basics – think canning, pickling and basic techniques
- Beer – craft beers everywhere, also taps into the “new Austrian” trend
- Smaller portions (restaurant meals, desserts) – mini whoopie pies
- Burgers – chains will strive for better, premium burgers
- Children’s healthy food options – more for the home
- Cocktails – local liquor and culinary creations
- Casual dining – potlucks
- Eggs – the new bacon
- Asian + Latin – a dynamic duo (LA Kogi taco trucks)
- Farm branded meats – “Denver Steak”
- Lamb – the new pork
- Local, seasonal – check out the Cook Here and Now concept (Bay Area)
- Meatless meals and party foods – even for non-vegetarians
- Sustainable seafood, different varieties – Branzino, Arctic Char
- Superfruits – mangosteen, rambutan, goji berries, acai
- Sweeteners – stevia, turbinado, agave (and real sugar in sodas!)
Dungeness crab: seasonal and fresh.
To celebrate the new year AND tie into the list of trends, try the Celery Cup recipe below. It’s a refreshing, culinary delight.
Celery Cup #1
- 1 ½ oz. Square One Cucumber
- 1 – inch fresh English cucumber
- 2 – inch celery stalk
- Palm-full of cilantro
- 1 oz. fresh lemon juice
- ¾ oz. organic agave nectar or simple syrup
- 1 celery stalk (garnish)
In a mixing glass, muddle the cucumber, celery, cilantro and lemon juice into a pulp. Add remaining ingredients, cover in ice and shake hard for 10 seconds. Strain into a tall glass over fresh ice and garnish with a piece of celery.
Recipe courtesy of Elixir and Square One.
Happy new year (again)!
A delicious, sweet, treat - chocolate chip banana bread.
Sometimes you’ve got just a few too many bananas on hand and they are driving you…well…you know…bananas. Rather than leaving them to turn brown and lose their appeal it’s a good time to turn them into bread for a nice treat.
This recipe comes from a book – Sunset’s Easy Basics – my mom gave me years ago when I was just learning to cook (things other than macaroni and cheese). It’s a simple recipe and one that’s always a winner.
I like to use two smaller pans to make different variations. Consider these options:
- Chocolate chips (handful)
- Nuts (pecans, walnuts)
- Substitution of one banana for crushed pineapple (squeezed to remove much of the liquid). Note: this results in a moist bread that’s sweeter than the version below – but delicious!
- Coconut (tropical flavor)
- Frozen bananas (instead of fresh). You’ll need to thaw and drain the liquid, but results will be almost as good as fresh.
Banana Bread
- 3 large ripe bananas
- 1 cup sugar
- 1 egg
- 4 tablespoons butter or margarine, melted and cooled
- 1 ½ cups all purpose flour
- 1 teaspoon each salt and baking soda
Preheat oven to 325 degrees. Lightly grease a 9 by 5-inch loaf pan. Set aside.
In a bowl, mash bananas; you should have 1 cup. Beat in sugar, then egg and butter. In another bowl, stir together flour, salt and baking soda; add to banana mixture and stir just until all flour is moistened. Pour batter into prepared pan.
Bake for 55 to 60 minutes (insert toothpick, if it comes out clean, it’s done). Makes one loaf (or two small).
Lemon tarts in flaky pastry
Flaky Pastry
- 2 ½ cups all-purpose flour
- 1 teaspoon white sugar
- 1 teaspoon salt
- 1 cup solid vegetable shortening, or ½ cup shortening and 8 tablespoons (one stick) cold unsalted butter
Add the flour, sugar and salt to food processor. Pulse a few times to mix. Cut the butter into small pieces (1 inch cubes) and add to the processor. Pulse the mixture until you have pea-sized pieces.
Drizzle 1/3 cup plus 1 tablespoon ice water over the flour and fat mixture. Pulse until the mixture looks evenly moistened and begins to form small balls. Gently press a few small pieces of the mixture together between your fingers. If the balls of dough stick together, you have added enough water. If not, drizzle 1-2 tablespoons additional ice water over the mixture. Note: the dough should look rough, not smooth, when done.
Divide the dough in half and press each piece into a thick, flat disk. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes. The dough can be wrapped airtight and frozen for up to 6 months.
Baking the tart shells: Roll out the pasty and cut to fit the bottom of a small tart pan (or muffin cup). Press firmly and then bake at 350 degrees for about 15-20 minutes (watch to avoid burning!)
Cook’s note: baking the shells upside down will result in flakier pie crust – if pressed firmly to the pan.
Recipe courtesy of Joy of Cooking, All about Pies and Tarts, Irma S. Rombauer
For better results - turn the baking process upside down!
Lemon Curd
- 1 tablespoon plus 2 teaspoons finely grated lemon zest
- 1 cup fresh lemon juice
- 1 1/3 cups sugar
- 4 large eggs
- 1 ¾ sticks unsalted butter, cut into tablespoon pieces
Whisk together the zest, lemon juice, sugar, eggs and a pinch of salt. Add butter all at once and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 10 minutes. Immediately pour curd through a fine sieve into a bowl, then chill, covered.
Recipe courtesy of Gourmet Magazine (Epicurious)
Top these tarts with simple Whipped cream.
- Lemon Tarts in Flaky Pastry
My tradition on the eve of the new year is a bevy of friends, champagne and a table of small bites. Small bites allow much of the work to be completed before guests arrive, leaving plenty of time for mingling and munching. Plus, you can eat the leftovers (if there ARE any leftovers) the following days and feel like you are re-living the festivities. Happy new year!
Tuna Poke in Wonton Cups
- 24 wonton wrappers
- 2 tablespoons Asian sesame oil, divided
- 12 ounces sashimi-quality ahi tuna, chilled
- 2 green onions
- 1 tablespoon soy sauce
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon minced fresh ginger
- ½ large, firm-ripe Haas avocado
- Black sesame seeds
Preheat the oven to 350 degrees.
Lay the wonton wrappers on a work surface and, using about 1 tablespoon of the oil, brush 1 side of each. Tuck the wonton wrappers into mini-muffin tins, oiled sides down (work in batches if necessary). Snuggle the wrappers into the cups, pleating as necessary to fit. Bake until the wontons are starting to brown on the bottoms and tips, about 8 minutes. Remove the wontons and let cool in the tins. Let stand for up to 3 hours.
With a very sharp knife, cut the tuna into ¼ inch thick slices. Stack the slices and cut them lengthwise into ¼ inch thick widths. Cut those crosswise into dice (don’t worry if pieces aren’t perfectly symmetrical). Put the tuna in a small mixing bowl and add the remaining tablespoon oil, green onions, soy sauce, lime juice, and ginger. Fold gently to mix. Cut the avocado into fine dice and add it to the bowl with the tuna. Fold it in gently to mix. Spoon the poke into the wonton cups and sprinkle with sesame seeds.
Serve immediately. Makes 24 portions (12 servings) Note: I usually make the filling ahead of time but don’t add the avocado until later. This way the flavors can meld and you won’t be scrambling too much before the party starts. Also, you can make the wonton cups ahead of time (about 3 hours.)
Recipe courtesy of Party Appetizers by Tori Ritchie.
Below are pictures of other NYE small bites.
Crab rangoons paired with spicy chile sauce - a nice sweet and salty combo.
- Deviled eggs are always the hit of the party.
- Smoked salmon atop creme fraiche
The face of healthy eating in 2010.
I can almost hear the groans – and no, not from the bad puns you are about to be subjected to. Rather, from the post holiday weigh-in after a month of festive eating. So, to start the new year off right and turn over a new leaf…at least momentarily…lettuce eat healthy starting in 2010!
Posted below are two of my favorite salad dressings which hopefully will bowl you over, if not make your friends green with envy. Speaking of greens, use whatever you fancy and top with favorites such as mushrooms (doesn’t everyone like a fun guy?!?) tomatoes, onions or whatever you have on hand (or in the fridge.)
Have a favorite salad or dressing recipe? Send it in and we’re happy to post it. As for the puns, those listed above are really just the tip of the iceberg but we’ll spare you for now because we do want you to romaine with us!
Chopped Salad
Salad
- 8 cups greens (romaine is good)
- 2 ½ cup diced, cooked chicken
- 1 ¼ cups chopped, seeded tomatoes
- 8 oz. dry salami, chopped
- 1 cup grated mozzarella
- ¾ cup grated provolone
- 2/3 cup drained garbanzo beans
- ½ cup chopped basil
- 3 chopped green onions
Dressing
- 6 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 2 tablespoons minced garlic
- 1 tablespoon dijon mustard
- 2 teaspoons oregano (dried)
- ½ teaspoon sugar
- 1 cup olive oil
Dressing: Whisk first 7 ingredients and then add oil slowly until incorporated.
Cook’s notes:
- The dressing works well for most salads including the chopped salad recipe listed above.
- The chopped salad is a party pleasing dish.
- Recipe courtesy of Cucina Cucina, Issaquah WA.
Balsamic Vinaigrette
- 5 tablespoons balsamic vinegar
- 1 ½ – 2 tablespoons dijon
- 2 tablespoons lemon juice
- ½ – ¾ teaspoon honey (to taste)
- Splash of tarragon or champagne vinegar
- ½ cup olive oil
- Salt and pepper to taste
- Garlic, crushed clove
Whisk together the balsamic vinegar, dijon, lemon juice, honey and tarragon or champagne vinegars. Slowly drizzle in the olive oil and whisk together with the vinegar mixture. Continue whisking until all the oil is incorporated and the mixture is thick (it will slowly emulsify).
Add salt and pepper to taste, drop in a clove of garlic. Refrigerate at least 2 hours. Note: dressing has a tendency to solidify when refrigerated. Warm to room temperature for best results.
For a few last laughs…
Here are a few simple holiday recipes you can make – and enjoy – with your kids. Enjoy!
English toffee
- 1 cup sugar
- 1 cup butter
- 3 tablespoons water
- 1 teaspoon vanilla
- Four – 7/8 oz. chocolate bars
- ¾ cup pecans finely chopped
Combine sugar, butter and water in a heavy saucepan. Cook to 300 degrees (hard crack stage), stir constantly to prevent burning. Add vanilla and pour in a buttered 9”x 9” pan. Lay the chocolate bars on top and spread them evenly as they melt. While still warm, sprinkle chopped pecans over the top. Cool thoroughly and break into pieces.
Peanut butter bars
- 2 cubes butter or margarine
- 1 lb. box of powdered sugar
- 1 cup crunchy peanut butter
- 1 ¼ cup crushed graham cracker crumbs
- 1 – 12 oz. package chocolate chips
Melt butter. Remove from heat and add peanut butter, cracker crumbs and sugar. Spread thick dough in 9 x 13” pan. Melt chocolate chips and spread on top. Let cool and cut into bars.
Colorful cathedral cookies.
In case you didn’t get enough sugar from all the cookies at the office, here are a few recipes to make sure your holidays are extra sweet.
This weeks’ posts include recipes from my 7th grade “mini-class” or elective cooking course. The recipes, which require few ingredients and no oven time, are perfectly tailored to those less experienced in the kitchen.
These goodies are, of course, not just for kids. The cathedral cookies (also called “church windows”) studded with multi colored marshmallows and wrapped in rich fudge, are my personal favorite.
Cathedral Cookies
- 1 package chocolate chips
- 2 sticks butter
- 2 eggs
- 3 cups powdered sugar (confectioner’s sugar)
- 1 pkg. multicolor marshmallows (funmallows)
- ¾ cup pecans, chopped
Melt chocolate chips and butter in double boiler. Don’t stir. Cool. Beat 2 eggs and add to the first mixture. Add the powdered sugar. Stir in the package of marshmallows and nuts. Roll like a pecan roll. Place in the refrigerator to cool. When set, unroll and cut into 1/2” thick slices.
Notes:
Peanut Brittle
- 1 ½ cup white sugar
- 1 cup Karo (corn syrup)
- 2 ½ tablespoons butter
- 1 tablespoon baking soda
- 1 lb. raw peanuts
Mix sugar, corn syrup and butter. Boil to amber color. Add soda, stir lightly. Quickly add nuts, mix and then pour out on cookie sheet*. When cool, break into pieces.
*Cooks note: once the soda and nuts are added you’ll need to work fast before the mixture sets.
