Thursday, May 04, 2006
Pork and Ginger Pot Stickers
This is a fantastic recipe from Ming Tsai's cookbook, Blue Ginger. The pot stickers are a must at every party we have, and quite sought after by some of the men in our crowd of friends. To make these pot stickers vegetarian, simply replace the pork with a package of firm tofu, crumbled (make sure to drain well). For vegan pot stickers, also leave out the egg. Look for the gyoza wrappers by the refrigerated tofu in your grocery store.
Ingredients:
Filling:
4 c. finely chopped napa cabbage
1 T. salt, divided
1/2 lb. ground pork (not too lean)
2 T. finely chopped fresh ginger
1-1/2 T. finely chopped garlic
2 T. soy sauce
3 T. toasted sesame oil
1 egg, lightly beaten
1 package round gyoza/pot sticker wrappers
Dipping Sauce:
1/3 c. soy sauce
1/3 c. rice wine vinegar
1/3 c. green onions, green parts only, sliced 1/8-inch thick
1 T. toasted sesame oil
1 T. sambal oelek
Step-by-step:
1. Combine the cabbage and 1-1/2 t. of the salt and toss together; set aside for 30 minutes.
2. Transfer the cabbage to a cheesecloth and twist to squeeze as much water as possible from the cabbage. This will make the filling more cohesive.
3. Combine the cabbage wiht the pork, ginger, garlic, soy sauce, sesame oil, the remaining 1-1/2 t. of salt, and egg. Mix thoroughly.
4. Set a small bowl of cold water next to your work station. To fill the pot stickers, place about 1/2 T. of the filling in the center of each wrapper. Smooth a small dab of water around the outside of one half of the wrapper. Fold the wrapper in half and seal each dumpling by making three pleats from the top to the bottom right. Repeat, working from the top to the bottom left. Press the dumplings down gently on a work surface to flatten the bottoms.
5. Heat a large nonstick skillet over high heat. Add the oil and swirl to coat. When the oil is very hot and shimmers, add the potstickers, flattened bottoms down, and cook in batches without disturbing until brown, about 6 minutes.
6. Add about 1/2 c. of water and cover. Steam the pot stickers until puffy and firm, and the water has evaporated, 8 to 10 minutes. If the water evaporates before the pot stickers are done, add more in 1/4-cup increments.
7. Remove cover and cook over high heat to allow pot stickers to recrisp on the bottom, 2 to 3 minutes. Transfer pot stickers to a platter.
8. Stir together dipping sauce ingredients and serve alongside the pot stickers.
Labels: appetizers
Friday, December 30, 2005
Caramelized Onion Tartlets
Although the onions take a bit of time to caramelize for these tarts, they do not need to be constantly monitored, so this is a great, non-labor-intensive recipe for cocktail parties, when you might be making several other hors d'oeuvres. The sweet and buttery onions pair lushly with the creme fraiche, creating the perfect complement to a dry martini. The recipe comes from the October 2004 issue of Gourmet and makes 12 tartlets.
Ingredients:
2 c. very thinnly sliced sweet onion
1-1/2 T. unsalted butter
2 T. water
3/8 t. salt
1/8 t. black pepper
1 9-inch refrigerated pie crust
3 T. creme fraiche, at room temperature
1-1/2 t. finely chopped fresh chives
Step-by-step:
1. Put oven rack in middle position and preheat to 375 degrees F.
2. Cook onion, butter, water, salt, and pepper, covered, in a 10-inch heavy skillet over moderately low heat, 10 minutes. Remove lid and cook, stirring frequently, until onion is deep golden brown and very tender, about 25 minutes.
3. While onion cooks, roll out dough to slightly less than 1/8 inch thick. Cut out 12 rounds with a 2-1/4-inch round cookie cutter and lightly press each into a cup of a mini-muffin tin. Bake until pale golden, 10 to 12 minutes. Remove tartlet shells from muffin pan.
4. Stir together creme fraiche and chives and divide among shells, then top with caramelized onions.
Labels: appetizers
Blue Cheese Canapes with Pecans and Grapes
These canapes were a huge hit at a party I had last year. They look so adorable--the tiny toasts, half grapes, and bright green leaves. And they taste great--tangy blue cheese paired with the sweetness of the grape. The crunch of the toast and pecan round out the bite. The recipe comes from the October 2003 issue of Gourmet and makes 30 canapes.
Ingredients:
1/4 c. pecan halves
1 t. unsalted butter
1/8 t. salt
3 oz. firm blue cheese, crumbled (3/4 c.)
30 Melba toasts
30 small fresh flat-leaf parsley leaves
15 small red seedless grapes, halved lengthwise
Step-by-step:
1. Put oven rack in middle position and preheat oven to 350°F. Toast pecans in a shallow baking pan until fragrant and a shade darker, about 10 minutes. Toss hot pecans in pan with butter and salt, then cool.
2. Coarsely chop nuts, then toss together with cheese in a bowl, without mashing.
3. Top each cracker with a mounded teaspoon of cheese mixture, pressing together slightly, then top with a parsley leaf and a grape half, gently pressing them into cheese.
Labels: appetizers
Wednesday, November 30, 2005
Roasted Baby Potatoes with Caviar and Crème Fraîche
This just may be the best appetizer ever. Or maybe that's the caviar talking... Seriously, what could be better than a crisp-on-the-outside-soft-on-the-inside roasted potato wedge topped with dollops of crème fraîche and caviar? You may not be able to control yourself from going back for more--again and again. This recipe comes from the December 2003 issue of Gourmet.
Ingredients:
4 lbs. unpeeled small baby or fingerling potatoes, halved lengthwise
3 T. olive oil
1-1/2 T. minced fresh rosemary
1-1/2 c. chilled crème fraîche or sour cream
2 oz. black caviar (about 1/4 cup)
Sea salt
Freshly ground black pepper
Step-by-step:
1. Preheat oven to 400°F.
2. Combine potatoes, 2 T. oil, and rosemary in large bowl. Sprinkle with salt and pepper and toss to coat.
3. Brush a large rimmed baking sheet or roasting pan with 1 T. oil. Arrange potatoes, cut side down, in single layer on prepared sheet. Shake pan slightly to prevent sticking. Roast until potatoes are brown, crisp, and cooked through, about 35 minutes. Cool 10 minutes on sheet.
4. Place bowls of crème fraîche and caviar on large platter. Arrange potatoes, cut side up, around bowls and serve.
Labels: appetizers
Friday, November 18, 2005
Italian Stuffed Mushrooms
These mushrooms absolutely melt in your mouth. Serve as an appetizer or a side dish—or they may become the entree when you can't stop eating them!
Ingredients:
40-50 large mushrooms, destemmed (save stems)
2 c. Italian bread crumbs (Progresso sells them in a canister)
1 large clove garlic
1 c. Romano cheese
1 c. Italian parsley
Mushroom stems
Salt to taste
Olive oil for frying
Step-by-step:
1. Chop bread crumbs, garlic, cheese, parsley, and stems in a food processor. Set aside.
2. Fry mushroom caps in olive oil on high for a very short time, until lightly browned.
3. Stuff caps with bread crumb mixture, setting in a greased baking dish. Drizzle remaining pan oil over the stuffed caps. Season with salt. Bake at 400 degrees until bubbly.
Ingredients:
40-50 large mushrooms, destemmed (save stems)
2 c. Italian bread crumbs (Progresso sells them in a canister)
1 large clove garlic
1 c. Romano cheese
1 c. Italian parsley
Mushroom stems
Salt to taste
Olive oil for frying
Step-by-step:
1. Chop bread crumbs, garlic, cheese, parsley, and stems in a food processor. Set aside.
2. Fry mushroom caps in olive oil on high for a very short time, until lightly browned.
3. Stuff caps with bread crumb mixture, setting in a greased baking dish. Drizzle remaining pan oil over the stuffed caps. Season with salt. Bake at 400 degrees until bubbly.
Labels: appetizers
Pizza Crackers
This recipe is very near and dear to me. It comes from my friend Carrie Furlan, and is one of our favorite indulgences. It makes a lot, so make sure to have a hungry crowd!
Ingredients:
1 package Jimmy Dean hot sausage, cooked and drained
1 lb. sharp cheddar cheese, shredded
1 c. Traditional-style Ragu
6 oz. tomato paste
Parmesan cheese
Wheat Thins, large size, if available
Step-by-step:
1. Put sausage in a food processor and chop fine.
2. Combine sausage, cheese, Ragu, and tomato paste until thoroughly mixed.
3. Spread 1/2 teaspoon of the mixture on each cracker. Line the crackers up on a baking sheet, so there are no gaps. Sprinkle with Parmesan.
4. Bake at 400 degrees F until bubbling, about 8 to 10 minutes. Serve immediately.
Ingredients:
1 package Jimmy Dean hot sausage, cooked and drained
1 lb. sharp cheddar cheese, shredded
1 c. Traditional-style Ragu
6 oz. tomato paste
Parmesan cheese
Wheat Thins, large size, if available
Step-by-step:
1. Put sausage in a food processor and chop fine.
2. Combine sausage, cheese, Ragu, and tomato paste until thoroughly mixed.
3. Spread 1/2 teaspoon of the mixture on each cracker. Line the crackers up on a baking sheet, so there are no gaps. Sprinkle with Parmesan.
4. Bake at 400 degrees F until bubbling, about 8 to 10 minutes. Serve immediately.
Labels: appetizers
Thursday, November 17, 2005
Blue Cheese and Caramelized Shallot Dip
This is a great dip from Bon Appétit. Creamy blue cheese and succulent caramelized shallots marry for a taste sensation better than any onion dip! Serve it with chips or vegetables, or spread it on fresh bread. Makes about 2 cups.
Ingredients:
1 T. vegetable oil
1-1/4 c. thinly sliced shallots (about 4 oz.)
3/4 c. mayonnaise
3/4 c. sour cream
4 oz. blue cheese, room temperature
Step-by-step:
1. Heat oil in a heavy saucepan over medium-low heat. Add shallots. Cover and cook until shallots are deep golden brown, stirring occasionally, about 20 minutes. Cool.
2. Whisk together mayonnaise and sour cream. Add blue cheese. Using a rubber spatula, mash mixture until smooth. Stir in caramelized shallots. Season dip with salt and pepper, to taste.
3. Cover dip and refrigerate until flavors blend, about 2 hours, and up to 2 days. Serve chilled or at room temperature.
Ingredients:
1 T. vegetable oil
1-1/4 c. thinly sliced shallots (about 4 oz.)
3/4 c. mayonnaise
3/4 c. sour cream
4 oz. blue cheese, room temperature
Step-by-step:
1. Heat oil in a heavy saucepan over medium-low heat. Add shallots. Cover and cook until shallots are deep golden brown, stirring occasionally, about 20 minutes. Cool.
2. Whisk together mayonnaise and sour cream. Add blue cheese. Using a rubber spatula, mash mixture until smooth. Stir in caramelized shallots. Season dip with salt and pepper, to taste.
3. Cover dip and refrigerate until flavors blend, about 2 hours, and up to 2 days. Serve chilled or at room temperature.
Labels: appetizers
Baby Dutch Babies
Make these for breakfast or as fancy appetizers. By using different jams and toppings you can make a fantastic array of flavors. Makes 24 mini muffins.
Ingredients:
2 T. butter or margarine
2 eggs
1/2 c. flour
1/2 c. milk
1/2 t. salt (optional--recommended for savory dutch babies)
toppings, as desired (jams, cheeses, etc.)
Step-by-step:
1. Preheat oven to 425 degrees.
2. Divide butter between muffin pan cups, using 12 large cups or 24 small ones. Set pan(s) in oven for about 3 minutes, until butter is melted. Remove immediately so as not to burn.
3. Combine eggs, flour, milk, and salt (optional)--blend (with a whisk or in a blender) until smooth.
4. Prepare toppings and set aside.
5. Divide batter evenly in muffin cups (about 1 T. for small, 2 T. for large). Bake small cups 2 minutes, or large cups 5 minutes.
6. Remove from oven and arrange toppings in the center of each as desired. Use about 1/2 t. to 1 t. jam or other toppings, making sure not to overfill. This should be done as quickly as possible. (If you want to decorate them with cold toppings, skip this step and fill when cooled.)
7. Return cups to oven and bake until puffed and brown, about 10 minutes for both sizes. Make sure to check them frequently. They often flip around--when this happens, be sure to push them back into their muffin cups to insure correct shape.
8. Let cool slightly before scooping from pans.
Note: Get creative with these! They can be a lot of fun when you try different variations. My favorite is with Stonewall Kitchen's Roasted Garlic & Onion Jam. Brie also makes a great topping. You can even try them together!
Ingredients:
2 T. butter or margarine
2 eggs
1/2 c. flour
1/2 c. milk
1/2 t. salt (optional--recommended for savory dutch babies)
toppings, as desired (jams, cheeses, etc.)
Step-by-step:
1. Preheat oven to 425 degrees.
2. Divide butter between muffin pan cups, using 12 large cups or 24 small ones. Set pan(s) in oven for about 3 minutes, until butter is melted. Remove immediately so as not to burn.
3. Combine eggs, flour, milk, and salt (optional)--blend (with a whisk or in a blender) until smooth.
4. Prepare toppings and set aside.
5. Divide batter evenly in muffin cups (about 1 T. for small, 2 T. for large). Bake small cups 2 minutes, or large cups 5 minutes.
6. Remove from oven and arrange toppings in the center of each as desired. Use about 1/2 t. to 1 t. jam or other toppings, making sure not to overfill. This should be done as quickly as possible. (If you want to decorate them with cold toppings, skip this step and fill when cooled.)
7. Return cups to oven and bake until puffed and brown, about 10 minutes for both sizes. Make sure to check them frequently. They often flip around--when this happens, be sure to push them back into their muffin cups to insure correct shape.
8. Let cool slightly before scooping from pans.
Note: Get creative with these! They can be a lot of fun when you try different variations. My favorite is with Stonewall Kitchen's Roasted Garlic & Onion Jam. Brie also makes a great topping. You can even try them together!
Labels: appetizers, breakfasts
