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!
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)!
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
Tuna Burger with Wasabi Mayo and Asian Slaw
We served these tuna burgers atop brioche buns and adorned with a simple Asian-style slaw. The fuyu, fennel and arugula salad is a nice side along with colorful taro chips. This is NOT your everyday burger meal (but probably just as good!)
Tuna Burgers on Brioche Buns (makes around 2 to 3 patties)
- 8 oz. fresh sushi grade tuna, finely chopped
- 1/2 cup panko bread crumbs
- 1 tsp green onoins, finely chopped
- 1 tsp red sweet bell pepper, finely chopped
- 1 to 2 tablespoons soy sauce
- 1 tsp cilantro, finely chopped
- Dash or two of garlic powder and ginger powder
- Black sesame seeds
- Brioche or regular hamburger buns
- Cooking oil
Optional: Tabasco or chili oil (for spice)
Heat oil in a pan and add burgers. Pan fry each side about 2-3 minutes then place on paper towel. Keep warm. Toast buns. Add wasabi mayo, burger and slaw. Enjoy!
Asian-Style Slaw
- 1 cup napa cabbage or slaw mix
- 1 teaspoon sesame oil
- 1 teaspoon lime juice or rice vinegar
- 1 teaspoon honey
- 1/2 tsp soy sauce
- toasted sesame seeds
Adapted from a recipe found on the Cook Mobile.
Asian apple pears are a welcome farmer's market surprise!
During a walk through the local farmer’s market this weekend I came across a vendor selling Apple Pears. I picked up a few because he seemed quite genuine in his enthusiasm for the fruit, telling me to refrigerate for optimum taste before cutting.
Upon returning home I followed his instructions by placing the fruit in the “crisper” section of my refrigerator. A few hours later I returned to retrieve one of these beauties was quite impressed when it was cut open. The Apple Pear is like a cross between an apple (in texture) and a pear (hence, the name!) Best of all, there’s a nice hint of sweetness balanced by a slightly floral flavor.
If you find these available in your area pick up a few and try them. They seem to be perfect for snacking and could substitute nicely in an apple tart. Enjoy!
This is one perfect bite!
Kecap Manis, what is it you ask? It’s a thick soy sauce sweetened with palm sugar from Indonesia. This ingredient came to my attention via an older version of Saveur magazine and I knew instantly that I had to try it. Problem was once I got it home I didn’t really know what to do with it.
My initial reaction: it smelled like a cross between soy and molasses. Not surprisingly I learned you can make your own “kecap” version at home by using, you guessed it, molasses (my nose rarely lets me down, except during cold season!) plus a few other ingredients.
My significant other’s reaction: smells hoppy and a bit like malt. Frankly, I think he was craving a beer although there does seem to be a slightly malty essence contained within.
Because I felt like this was one of those things like fish sauce which adds a subtle nuance when blended with other ingredients, I kept trying to crack the kecap code. I finally asked a friend what to do with the stuff and she said it makes a killer marinade. So I created a test batch, attacked a flank steak with a fork and then marinated it for 24 hours. Guests unanimously rated the kecap flank “super tasty” and I hope you will too!
Kecap Manis Marinade
- ½ cup soy (dark is preferable)
- ¼ cup kecap manis
- 3 Tbs. vinegar (unseasoned rice or cider)
- 2 tsp. garlic, minced
- 1 Tbs. ginger (fresh or jarred)
- 1 – 2 Tbs. sesame oil (add to your taste – sesame oil can be quite strong)
- ½ c. sherry or white wine
Optional:
- Lime juice
- Lemongrass (about a half stalk – cut)
Mix together all ingredients. Bring to a boil, lower heat and simmer 10 minutes.
Cook’s notes:
- This recipe will make enough marinade for 3 lbs of flank steak. Before marinating pierce all over with a fork (both sides). Pour the marinade into a flat pan or plastic bag and add the meat. Marinate up to 24 hours.
- I also used to flavor a basic stir fry near the end of cooking. Delish!
