Appetizers/Small Plates · Seafood

Shrimp and Tofu Dumplings … Functional while Deliciously Cute

May 2019 Fam Din
Dumplings.

Potstickers.

Wontons.

Gyozas.

Mandu.

I love them all. And the Fam sure does too.

Shrimp and Tofu Dumplings
Dumplings have made their appearance at a few of our Family Dinners before and I happily oblige to make them since it gives me an excuse to make lots of extra to stash away in my freezer.

You know, for those dumpling emergencies.

We all have them….right?

Shrimp and Tofu Dumplings
I had been scrolling through Instagram a few weeks before my birthmonth’s Fam Din when I saw a pic of the cutest little dumplings that had shrimp tails sticking straight out of them. ADORABLE! I had never seen anything like them before and knew right then….. I HAD TO MAKE THEM!

Shrimp and Tofu Dumplings
One of my favorite Korean food blogs is Maangchi. She’s hilarious and her recipes are delish. In fact, the Korea Seafood Soft Tofu Stew we make is a slight variation of hers.

I recalled that she had a recipe for Shrimp and Asian Chive Dumplings (or mandu) where she added crumbled tofu and thought I would do the same for my dumplings.

May 2019 Fam Din
Now if you’re someone who says “EEEEWWWW….TOFU!”, let me say two things:

  1. Fresh tofu really has the mildest of flavor—if any! And in fact, they usually just take up the flavor profile of whichever sauce or seasonings it’s served with. As for these dumplings, it’s added solely to provide extra juiciness to the filling.
  2. Don’t Yuck My Yum.

That is all.

May 2019 Fam Din
As for the rest, I kept the filling pretty simple since the majority of the dumpling “pouch” would be filled up by a whole shrimp. So in addition to the crumbled tofu, I just added just some more chopped shrimp, fish sauce and a few aromatics. Easy peasy.

The end results were shimmy-shimmy good! There’s really something so satisfying about biting into a whole shrimp and having the rest of the filling be just so darn juicy.

I was also told that it was some of my family member’s favorite dumplings to date. And they can be a tough crowd!

May 2019 Fam Din
And as for the shrimp tail that proudly sticks out?

It’s not just for decor….

They became rather a handy mechanism to hold on to when picking up the dumpling to dunk into the sauce.

Functional and deliciously cute. Now that’s a killer combo.

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Shrimp and Tofu Dumplings
Makes approximately 40 dumplings

Ingredients:

Dumplings:
8 ounce block of firm tofu
40 butterflied whole shrimp, with tails intact
½ pound of shrimp, peeled and deveined
½ cup chopped scallions
½ tablespoon finely minced garlic
1 tablespoon Shaoxing wine
2 teaspoons toasted sesame oil
2 tablespoons cornstarch
1 tablespoons fish sauce sauce (more, if needed)
½ teaspoon black pepper
1 package dumpling wrappers (approximately 50 skins)

Dipping Sauce:
4 tablespoons soy sauce
3 tablespoons Chinkiang Black Vinegar
1 tablespoon sesame oil
½ tablespoon sugar
1 tablespoons homemade Sichuan Chili Oil (both the oil and flakes)

Press and drain your tofu by wrapping the block in a few sheets of paper towels and then place it on a large plate. Place another large plate on top of the tofu block and place a heavy object on top to weigh it down (e.g. a large can of veggies, a book, etc.). Allow the tofu to drain for about 15-20 minutes

Place the ½ pound of peeled and deveined shrimp in a food process. Pulse several times until the shrimp is well chopped up but has not yet become a paste. You can also hand chop the shrimp on a large cutting board. Once done, place into a bowl.

Crumble the drained tofu into the bowl of chopped shrimp. Add in the scallions, garlic, Shaoxing wine, sesame oil, cornstarch, fish sauce and black pepper. Mix well to combine. Test the filling for seasoning by taking a small spoonful of the mixture and pan fry in a nonstick skillet for 1-2 minutes on each side. Taste and adjust the uncooked filling as needed.

Begin assembly of the dumplings. Lay one dumpling skin on a flat surface. Dip your finger in water and moisten the edge of the wrapper. Place one of the butterflied shrimp in the center of the wrapper, cut side down so that the tail lifts up. Spoon about 1 teaspoon of the filling over the shrimp. Pick up the dumpling and fold the skin over the shrimp/filling. Begin pleating and pressing the edges together to seal around the tail. Place the filled dumpling on a baking sheet and continue until all the filling/skins have been used.

To steam: Arrange the dumplings in a steamer (lined with cabbage leaves or parchment paper) and steam for 8-10 minutes. The shrimp tails will become pink and opaque while the dumpling skins will become rather transparent. You can lightly squeeze the dumpling and feel that filling has become rather firm.

To pan-fry: Heat a large skillet to medium-high heat with 2 tablespoons of oil. Place a single layer of the dumplings in the pan. Fry the dumplings for 1-2 minutes until the bottoms are golden. Carefully pour in about 1/3 cup of water and immediately place a tight fitting lid over the skillet. Lower the heat to medium-low and allow the dumplings to steam for 4-5 minutes. Remove the lid and cook until all the water has evaporated. If you need to fry the dumplings in batches, use a paper towel to wipe the frying pan clean before repeating the above process.

While the dumplings steam/pan-fry, whisk all of the ingredients together for the dipping sauce and set aside.

Once the dumplings are steamed, transfer to a platter and serve immediately with sauce. ENJOY!

*If you would like to freeze the uncooked dumplings, place the baking sheet directly into freezer for 2-3 hours after you have assembled them. Be sure that the dumplings are in a single layer and are not touching each other. Once the dumplings are frozen, you may transfer them to a sealed container. They can be kept in the freezer for a few months and should be cooked frozen. Add 1-2 additional minutes to the cooking time when steaming.

 

 

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Appetizers/Small Plates · Pork

Pork and Shiitake Mushroom Dumplings

Pork and Mushroom Dumplings
There was a moment the other week when I stopped and said to myself, “Do you have a dumplings problem?”

I mean…sure, it was when I was elbow deep in folding about 100 dumplings. But then I quickly shook off the momentary doubt and kept on assembling.

Because dumplings make the world better!

Pork and Mushroom Dumplings
And if this is how I can contribute to adding positivity, it would be just bad ju-ju if I stopped making them—don’t you think?

Too much of a stretch?

Sorry…I was on a dumplings high.

Pork and Mushroom Dumplings
Speaking of a dumplings high, I am pretty pumped that I’ve got a healthy stash of these little buggers currently in my freezer just waiting to be broken into whenever the cravings hit.

The predominant ingredients in the filling are ground pork and shiitake mushrooms – the perfect pairing.

Pork and Mushroom Dumplings
Shiitake mushrooms provide such an earthy flavor and I use two forms of them in this filling – dried and fresh.

Why two?

It’s because I primarily use the dried shiitakes in order to extract a “mushroom liquid” during the rehydration process. I slowly incorporate this mushroom liquid into the ground pork to not only flavor the meat but it also results in a great texture while producing a juicier filling.

Pork and Mushroom Dumplings
Because juicy dumplings are muy bueno.

Pork and Mushroom Dumplings
Which reminds me to strongly suggest that you avoid using lean ground pork in this.

Just like when you’re making hamburgers, you need some of that fat for a juicier filling.

Pork and Mushroom Dumplings

Once you have these beauties filled and folded, you can opt to cook them any way that tickles your fancy. I generally either boil or pan-fry them and have included instructions for both below. But if you’re in a steaming or deep-fry mood, go for it!

Pork and Mushroom Dumplings

Heck, I often throw some into my instant ramen!

Versatility people – it’s a beautiful thing! ❤

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Pork and Shiitake Mushroom Dumplings
Makes approximately 40 dumplings

Ingredients:

Dumplings:
2 ounces dried shiitake mushrooms*
1 cup boiling water
2 cups finely chopped Napa cabbage
kosher salt, divided
1 pound ground pork
½ teaspoon Sichuan pepper flakes
½ teaspoon black pepper
2 cups minced fresh shiitake mushrooms
½ cup chopped scallions, plus more for garnish
2 tablespoons finely minced shallots
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
2 tablespoons soy sauce (more, if needed)
2 tablespoons Shaoxing wine or other preferred rice wine
2 teaspoons toasted sesame oil
¼ teaspoon ground coriander
1 package Shanghai-style dumpling wrappers (50 count) + water to moisten
1/4 teaspoon toasted sesame seeds

Dipping Sauce:
2 tablespoons soy sauce
3 tablespoons Chinkiang black vinegar
1 tablespoon sesame oil
½ tablespoon sugar
½ teaspoon finely minced ginger
2 tablespoons homemade Sichuan Chili Oil (both the oil and flakes), more to taste

Rehydrate the dried shiitake mushrooms* by placing them in a small bowl and pour the boiling water over them. Set aside for 20 minutes until the mushrooms have rehydrated. Gently squeeze the excess liquid from the mushrooms (reserving the “mushroom liquid”) and finely dice them. Set aside.

Place the chopped cabbage in a colander set over a bowl. Sprinkle with 1 teaspoon salt and let sit for about 20 minutes. Wrap the cabbage in a cheesecloth or clean kitchen towel. Squeeze out and discard the excess liquid and place the drained cabbage back in the colander.

Place the ground pork in a large bowl and add in the Sichuan pepper flakes, black pepper and ½ teaspoon salt. Using chopsticks, swirl the meat in a clockwise direction while gradually adding 4 tablespoons of the mushroom liquid. Keeping swirling until the liquid has fully incorporated into the ground pork. To the bowl, add both mushrooms, cabbage, scallions, shallots, ginger, garlic, soy sauce, Shaoxing wine, sesame oil and ground coriander. Using cleans hands, mix the filling until thoroughly combined.

Test the filling by taking a small spoonful of the mixture and pan fry in a nonstick skillet for 1-2 minutes on each side. Taste and adjust for seasonings.

Begin assembly of the dumplings. Lay one dumpling wrapper on a flat surface or in the palm of your hand. Dip your finger in water and moisten the edge of the wrapper. Place a spoonful of filling in the center of the wrapper. Fold the dumpling in half and pinch the center together. Starting from the center, make about 4-5 pleats on the right side of the dumpling. Repeat with the left side of the dumpling so that all the pleats point towards the center. This will also create a flat bottom to allow the dumpling to sit upright and form a slight crescent shape. Place the dumpling on a baking sheet and continue until all the filling/wrappers have been used.**

Prepare the dipping sauce by whisking all of the ingredients together and set aside.

Cook the Dumplings

Boiled Dumplings: Bring a large pot of water to a boil. Add the dumplings to the pot (no more than a 9 or 10 at a time, depending on how large your pot is) and lower the heat so that it’s at a steady but not rapid boil. Stir frequently so that they do not stick together. Allow the dumplings to cook for about 5 or 6 minutes or until the filling has cooked through. Use a large slotted spoon or kitchen spider to remove and drain the dumplings. Transfer to a serving dish and spoon the sauce over them. Garnish with scallions, and sesame seeds. Serve immediately.

Pan-Fried Dumplings: Heat a large frying skillet to medium-high heat with 2 tablespoon of oil. Place a single layer of the dumplings in the skillet. Fry the dumplings for 1-2 minutes until the bottoms are golden. Carefully pour in about ½ cup of water and immediately place a tight fitting lid on top. Lower the heat to medium-low and allow the dumplings to steam for 4-5 minutes. Remove the lid and cook until all the water has evaporated. Transfer the dumplings to a platter and sprinkle the tops with scallions and toasted sesame seeds. Serve immediately with the dipping sauce on the side.

*If using whole dried shiitake mushrooms, quarter them before hydrating.

**If you would like to freeze the uncooked dumplings, place the baking sheet directly into freezer for 4-5 hours after you have assembled them. Be sure that the dumplings are in a single layer and are not touching each other. Once the dumplings have froze, you may transfer them to a sealed container. They can be kept in the freezer for a few months and should be cooked frozen. Add 1-2 additional minutes to the cooking time.

 

 

 

Appetizers/Small Plates · Seafood

Steamed Crab Dumplings – Happy Lunar New Year!

Steamed Crab Dumplings
Hello Peeps!

I’m taking a quick break from the Fam Din recaps (told ya’ I would be making up for lost time!) to say Chúc Mừng Năm Mới!!

Steamed Crab Dumplings
Yes, it’s that time again…. Tết – the Vietnamese Lunar New Year!

Steamed Crab Dumplings
All of the my Tết prep has been dutifully followed.

The house is sparkly clean, the altar is up and I popped into the bank to get “new money” to fill the red lì xì envelopes for the munchkins.

Steamed Crab Dumplings
And OF COURSE, there has to be lots of “lucky” food!

There will be tons of noodles (longevity), fruit (auspicious) and Bánh Tét – steamed rice cakes (prosperity).

Steamed Crab Dumplings

And it wouldn’t be the new year if I wasn’t making lots and lots of dumplings that symbolize wealth. I’m fairly certain that I’ve made a couple hundred dumplings this month alone!

Steamed Crab Dumplings
Since the Year of the Pig rings in tomorrow, I thought I would take a moment to share with you these scrumptiously decadent dumplings I made for family dinner the other week.

Steamed Crab Dumplings
Seester T had requested some type of crab dumplings for her Fam Din menu (more on that soon) so I got to work creating a filling that was truly indulgent and delish.

Steamed Crab Dumplings
Since I wanted the crab to shine, I kept the filling quite simple and only supplemented the shellfish with beech mushrooms and cabbage. I did toy around with the idea of adding water chestnuts because I thought the added texture would be nice. But a quick convo with seestrah N had me doubting it.

Good thing too because I did a quick straw poll at dinner where I found out that most of my fam do not like water chestnuts. Who knew?

Steamed Crab Dumplings
I will also say that this is definitely one of the times that I skipped the dirty work and bought pre-shelled lump crab meat. Who the heck wants to be picking through shells to get a pound of pure, luscious crab meat?!?

I definitely didn’t!

Steamed Crab Dumplings

But it you’re up for it, more power to ya!

ps. I got mine at Costco. The quality is reliable and the price is reasonable.

Steamed Crab Dumplings
Once the filling was made, it was time to assemble. I did a little different fold on these dumplings that made them look like cute little pouches.

Steamed Crab Dumplings
I started off with my tried and true pleated method but then coiled the edges around to seal them up.

I was quite happy with how they looked after they steamed up. ❤

Steamed Crab Dumplings
I suggest serving them with a generous drizzle of my homemade Sichuan oil but even a quick dunk in my soy-black vinegar sauce was delish too!

Steamed Crab Dumplings
I got some solid feedback from the Fam on these so they’ll definitely be making appearances in the future. Added bonus – since the filling is so simple, they were actually quite easy and quick to make.

Though, I’ve got to give Costco some credit there for knocking out a few hours of manual labor. Thanks Costco!

Steamed Crab Dumplings
So with that, dear Friends– Here’s to a wonderful New Year! May yours be filled with health, prosperity, joy and endless Foodventures!

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Steamed Crab Dumplings
Makes approximately 45-50 dumplings

Ingredients:

2 cups finely chopped Napa cabbage
kosher salt
16 ounces cooked lump crab meat
4 ounces white beech mushrooms, chopped
½ tablespoon finely minced garlic
½ tablespoon finely minced ginger
1 tablespoon Shaoxing wine
2 teaspoons toasted sesame oil
1 tablespoons fish sauce sauce (more, if needed)
½ teaspoon black pepper
50 thin dumpling wrappers
serve with: chopped scallions, sesame seeds, Sichuan oil

Place the cabbage in a colander; sprinkle it with about ½ teaspoon salt and let sit over a bowl for 20 minutes. Wrap the cabbage in a cheesecloth or clean kitchen towel. Squeeze out and discard the excess liquid and place the drained cabbage in a clean bowl.

Add in the crab, mushrooms, garlic, ginger, Shaoxing wine, sesame oil, ½ teaspoon salt, fish sauce and pepper. Taste and add more fish sauce if needed.

Begin assembly of the dumplings. Lay one dumpling wrapper on a flat surface. Dip your finger in water and moisten the edge of the wrapper. Place about 1 tablespoon of the filling in the center of the dumpling skin. Pick up the dumpling, fold it in half and pinch the center together. Starting from the center, make about 4-5 pleats on the right side of the dumpling. Repeat with the left side of the dumpling so that all the pleats point towards the center. Wet one corner of the dumpling and wrap/coil the other end together. Pinch and seal so that it creates an enclosed pouch. Place the dumpling on a baking sheet and continue until all the filling/wrappers have been used.*

To cook, arrange the dumplings in a steamer (lined with cabbage leaves or parchment paper) and steam for 7-8 minutes. Transfer the dumplings to a platter and sprinkle the tops with scallions and toasted sesame seeds. Serve immediately with Sichuan oil or your choice of sauce.

*If you would like to freeze the uncooked dumplings, place the baking sheet directly into freezer for 2-3 hours after you have assembled them. Be sure that the dumplings are in a single layer and are not touching each other. Once the dumplings are frozen, you may transfer them to a sealed container. They can be kept in the freezer for a few months and should be cooked frozen. Add 1-2 additional minutes to the cooking time when steaming.

 

Appetizers/Small Plates · Seafood

Seafood with Chinese Chive Dumplings

April 2018 Fam Din
Remember these beauties?

They were one of the gajillion dumplings I had made for my Lucasaurus’ bday Fam Din.

It’s only fitting. He’s one of the generals in my Dumpling Army after all.

Seafood & Chinese Chive Dumplings
Since the other dumplings were filled with either pork or chicken, it was a no-brainer that a seafood version had to join the party. I opted for a combo of shrimp and scallops but really, you can use anything you’d like.

And a perfect pairing to seafood are Chinese Chives — also known as Garlic Chives. Chinese Chives have a flavor that is a mix between scallions and onions –and they are HIGHLY aromatic.

Seafood & Chinese Chive Dumplings
I use pre-packaged skins for these Seafood and Chinese Chives Dumplings and prefer the Shanghai style wrappers. I like their thinness and color once cooked.

Pan-Fried Ginger Chicken Dumplings
I usually have a few packages tucked in my freezer for those times when I’m inspired to restock my dumplings stash.

Seafood & Chinese Chive Dumplings

Aren’t they adorable? Like little pouches?

Seafood & Chinese Chive Dumplings
Or like a roly poly?

Delicious — however you see them.

Seafood & Chinese Chive Dumplings
When it’s time to cook them, just line a steamer with either cabbage leaves….

Seafood & Chinese Chive Dumplings
…or sheets of parchment paper with holes cut into them. The holes allow the steam to vent through the levels and cook the dumplings through.

April 2018 Fam Din
After about 8 minutes – voila!

April 2018 Fam Din
Super juicy, plump and perfect when dunked in the soy-vinegar-chili-sesame sauce I’ve included below.

April 2018 Fam Din
Hope you like them! ❤

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Seafood with Chive Dumplings
Makes approximately 50-75 dumpings

Dumplings:
2 cups Chinese chives, roughly chopped
1 inch piece fresh ginger, peeled and roughly chopped
4 garlic cloves
1 small shallot
1 pound shrimp, peeled and deveined
1 pound scallops
2 tablespoons Shaoxing wine or other preferred rice wine
2 tablespoons soy sauce, more to taste
2 tablespoons fish sauce, more to taste
1 tablespoon sesame oil
½ tablespoon sugar
½ teaspoon ground black pepper
½ teaspoon red pepper flakes (optional)
50-75 Shanghai style dumpling skins
cabbage leaves for steaming (optional)
chopped scallions and toasted sesame seeds for garnish

Dipping Sauce:
4 tablespoons soy sauce
3 tablespoons Chinkiang Black Vinegar
1 tablespoon sesame oil
½ tablespoon sugar
1 tablespoons homemade Sichuan Chili Oil (both the oil and flakes)

Place the chives, ginger, garlic and shallot in a food processor. Pulse several times until all of the ingredients have broken down and become roughly the same minced texture. Add the shrimp and scallops. Pulse until the seafood is chopped but not so much that it turns into a paste – you still want some pieces for texture. Add Shaoxing wine, soy sauce, fish sauce, sesame oil, sugar and peppers. Pulse just until the ingredients have combined. Note: You can also due this all by hand but I love the convenience of using a food processor.

Test the filling for seasoning by taking a small spoonful of the mixture and pan fry in a nonstick skillet for 1-2 minutes on each side. Taste and if needed, add more soy sauce or fish sauce to the uncooked filling.

Begin assembly of the dumplings. Lay one dumpling skin on a flat surface. Dip your finger in water and moisten the edge of the wrapper. Place about 1 heaping teaspoon of the filling in the center of the dumpling skin. Next, choose one of the four following easy methods to seal the dumplings:

  1. Pick up the dumpling, fold it in half into a crescent shape and seal the entire edge by pinching the seam together. These dumplings will lay flat like my Sui Gao. -OR-
  2. Pick up the dumpling, fold it in half into a crescent. Starting from the left side, pleat – fold – and press the edges together, ensuring that you seal the entire dumpling tightly. These dumplings will lay flat but pleated like my Gyoza. -OR-
  3. Pick up the dumpling, fold it in half into a crescent and pinch the center together. Starting from the center, make about 3-4 pleats on the right side of the dumpling. Repeat with the left side of the dumpling so that all the pleats point towards the center. This will create a flat bottom to allow the dumpling to sit upright and form a slight crescent shape like these Pan Fried Dumplings. -OR-
  4. Pick up the dumpling, fold it in half into a crescent shape and seal the entire edge by pinching the seam together. Next, create pleats from the left side all the way to the right side—pinching well to hold. *This is how the dumplings in these photos were folded.

Whichever method you choose, place the filled dumpling on a baking sheet and continue until all the filling/skins have been used. Arrange the dumplings in a steamer (lined with cabbage leaves or parchment paper) and steam for 8-10 minutes.

While the dumplings steam, whisk all of the ingredients together for the dipping sauce and set aside.

Once the dumplings are steamed, transfer to a platter and sprinkle the scallions and sesame seeds on top. Serve immediately with sauce. ENJOY!

*If you would like to freeze the dumplings, place the baking sheet directly into freezer for 4-5 hours after you have assembled them. Be sure that the dumplings are in a single layer and are not touching each other. Once the dumplings have froze, you may transfer them to a sealed container. They can be kept in the freezer for a few months and should be cooked frozen. Add 1-2 additional minutes to the cooking time when steaming the dumplings.*

 

Appetizers/Small Plates · Vegetables/Vegetarian

Heirloom Tomato and Pesto-Ricotta Tart

September 2017 Fam Din
An heirloom tomato dish when we’re just days away from November?

I know, but work with me people…..this crazy heatwave has got all of us in California out of sorts. Monday it was 97 degrees, Tuesday it was 99 degrees and today is 92 degrees —and I live on the coast!

Mother Nature is not happy. So in the meantime, you’ll get some summer inspired recipes from me.

September 2017 Fam Din
I made this beauty for last month’s family dinner as an appetizer but it could easily serve as a main course with a nice side salad. Perhaps a peppery arugula salad? And of course, a cold and crisp glass of white wine to go along is a must.

This stunning tart is quite easy to whip together. All you need is a few ripe heirloom tomatoes, store bought puff pastry, ricotta cheese, some basil pesto and just a couple of other kitchen staples. I used some pesto I had made a few days prior, but if you prefer, store bought is fine too. Just be sure to adjust for salt as needed.

September 2017 Fam Din
One thing to note is that since you’ll be baking the tomatoes (versus some other tomato tarts that bake the puff pastry first and then top fresh tomatoes on top), you’ll want to try and get as much moisture out as possible or else you’ll get a soggy mess. Just lay them out over a bunch of paper towels after they’ve been sliced and let them chill out for a bit while you take care of everything else.

After some quick assembly and about 30 minutes in the oven, you’re done! Creamy textures from ricotta mixture, brightness from tomatoes and fresh basil–and flaky, buttery goodness from the pastry dough.

Now excuse me as I stick my head in the freezer to try and cool down…..

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Heirloom Tomato and Pesto-Ricotta Tart
Serves approximately 8

Ingredients:

1 pound ripe heirloom tomatoes
2 large eggs, divided
2 heaping tablespoons basil pesto (homemade or store-bought)
8 ounces ricotta cheese, room temperature
1 tablespoon grated parmesan cheese
1 teaspoon minced fresh garlic
¼ teaspoon fresh black pepper
¼ teaspoon red pepper flakes.
flour
1 package puff pastry dough (2 sheets about 10 x 15 inches each)
½ tablespoon water
kosher salt
4-5 fresh basil leaves, chiffonade

Cut the tomatoes into approximately ¼ – ⅓ inch slices. In a single layer, place the tomatoes on top of 2-3 layers of paper towels to remove excess moisture. Place another paper towel on top of the tomatoes and gently press. Set aside.

In a medium sized bowl, whisk 1 egg with the pesto. Fold in the ricotta, parmesan, garlic, black pepper and red pepper flakes until all items have been incorporated. Depending on your pesto, you may need to add some additional kosher salt. Set aside.

On a lightly floured surface, overlap one of the pastry sheets with the other by about ⅓ inch. Gently press the seams together and roll out the combined sheet to about ⅛ inch thick. You’ll want to keep the dough in the rectangle shape and then transfer to a baking sheet lined with parchment paper.

Cut a 1 inch strip off each of the four sides of the dough. Beat the remaining egg with ½ tablespoon of water in a small bowl. Brush the sides of the large piece of dough and lay each of the four strips on the corresponding side. Gently press the dough down. Once the tart bakes, the sides will puff up.

In the interior of the dough, evenly spread the pesto-ricotta mixture. Lay the sliced tomatoes on top of the mixture, slightly overlapping each slice. Brush the exposed dough with the egg wash mixture and sprinkle salt over the tomato tart.

Bake the tart in a preheated oven at 425 degrees F for about 25-30 minutes until the pastry dough has risen and becomes golden brown. Transfer to a cooling rack and allow the tart to set for a few minutes before sprinkling the basil on top. Serve warm or at room temperature.


Appetizers/Small Plates · Poultry

Game Day Garlicky-Parmesan Chicken Wings

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There’s no hiding it, I’ve been seriously MIA. With the holidays and the craziness of the Death Eaters overtaking the Ministry, I desperately needed a break to recharge. Trust me, there’s been a TON of cooking with the winter holidays, family dinners, both Western & Lunar New Year, and endless sporting events—-all of which I plan to share with you all soon.

But I needed something to kick start me back into the writing game….and that, my friends, is Football.

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Truthfully I don’t have a pony in tomorrow’s Super Bowl Game.

Falcons? BLEH!

Patriots? Patooey!

But football, oh–for the love of FOOTBALL! Nothing can beat the frenetic craziness when it’s a good game.

And although I don’t have much stake in the game tomorrow, let me tell you of a game where my whole being was on the line….the 2017 Rose Bowl Game!!!

Did you smell those Roses?!?!

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Yes Friends…it was the GAME of GAMES where my USC Trojans battled Penn State. Both teams had undergone years of drama, leadership changes, team changes, injuries. But both fought and somehow they found themselves battling it off at one of the most iconic collegiate bowl games–the Rose Bowl.

Despite weeks of endless indulgence, we convened at big seestrah’s house to watch the game. And when it’s game day, there MUST be game day eats!!!

Seester T made a huge pot of rich and comforting Beef and Beans Chili. Her chili is way better than mine which is somewhat unnerving because she just throws things into the pot and poof–amazing chili.

Brother and Seester N tag teamed to get the components together for Loaded Beef Nachos using tortilla chips that I freshly fried. I know it sounds laborious but fresh fried chips make a huge difference!

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As for me, I was in charge of the Chicken Wings because hot damn–we love us some wangzzzz’!  When in doubt–wing it out!!

I ended up brining the wings overnight in a solution of water, salt, sugar, hot sauce and some other aromatics. I don’t always have the time to do this, so if you don’t–skip it. But I do think it’s worth this extra step as it infuses in an oompf of flavor. Obvi.

I also despise rubbery chicken wings. You know what I’m talking about– wings that haven’t been crisped enough or opt not to use a flour coating. Don’t get me wrong, other than K.F.C. (and I mean Korean Fried Chicken), I generally don’t like a thick breading on my wings–the meat to coating ratio just doesn’t work out well.  But I do like how a light toss in a mixture of AP flour and rice flour (or cornstarch) helps with the crispiness factor.

I ended making two types that day – my standard Buffalo Wings and per my niece Nina’s request, these Garlicky-Parmesan Chicken Wings. Super garlicky, super cheesy, super crispy….definitely not diet food.

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As for the game….I WAS STRESSED!!!

I won’t lie, I was the hottest mess in all the land.

There was some ridiculously high moments and some terribly low ones when the fam was terrified of what my wrath would be if it didn’t end well for the Trojans. But in the last second, my boys pulled the big W and we (more like I) LOST OUR MINDS!! The joy–OH THE JOY!

So although I don’t have much at stake in the game tomorrow….I can 100% empathize with those who do.

For the love of football, make it a great game tomorrow Pats’ and Falcons……..and as for y’all—please make my Garlicky-Parmesan Chicken Wings ❤

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Garlicky-Parmesan Chicken Wings
Serves approximately 4

Ingredients:

8 cups warm water
1/3 cup kosher salt
1/3 cup sugar
1/3 cup hot sauce, I like Frank’s
8-10 sprigs fresh thyme
8-10 sprigs fresh parsley
1 head of garlic, cut in half
1 lemon, cut in half
1 tablespoon black peppercorns
2 bay leaves
2 pounds chicken wings, separate wings at the joint with tips removed
vegetable oil
2 cups all purpose flour
½ cup rice flour or cornstarch
1 tablespoon onion power
2 tablespoons garlic powder, divided
1 teaspoon cayenne power
1 cup unsalted butter
½ cup olive oil
2 tablespoons finely minced garlic
¼ teaspoon red pepper flakes
1 cup finely grated Parmesan cheese
1/3 cup shredded Parmesan cheese*
½ cup chopped fresh parsley

In a large container, whisk the warm water with salt, sugar, and hot sauce until everything has dissolved. Add the thyme, parsley sprigs, garlic, lemon, peppercorns and bay leaves. Add the chicken wings and push down to ensure that all pieces are submerged. Cover the container and refrigerate overnight or about 8 hours.

Drain the chicken and pat dry with paper towels.

In a large, heavy bottom pot, fill 2-3 inches of oil. Heat until temperature reaches 350 degrees F.

While the oil heats, combine the flour, cornstarch, onion powder, 1 tablespoon garlic power, and cayenne power in a large resealable bag. Close the bag and gently toss until the ingredients have combined. In batches, toss the chicken wings in the dried mixture until well coated and shake off any excess. Place the coated wings on a rack fitted over a baking sheet. This will help set the crust.

Begin making the garlic butter sauce by adding the butter, olive oil, remaining garlic powder, minced garlic and pepper flakes in a small saucepan. Over low heat, cook for 10-15 minutes–be careful not to burn the garlic.

Once the frying oil reaches 350 degrees F, begin frying the wings in batches, turning occasionally. Fry the wings for about 10 minutes each batch until they have turned golden brown. Transfer the fried wings to a clean rack fitted over a baking sheet and keep warm in a low temperature oven. Repeat until all the wings have been fried.

Place all the wings in a large bowl. Add several spoonfuls of garlic butter sauce and grated Parmesan cheese. Toss well until all the wings have been coated—adding more garlic butter sauce as needed. Plate the wings and sprinkle the tops with the shredded Parmesan cheese and parsley. Serve immediately with blue cheese dressing, ranch dressing, carrots and celery sticks.

*I like the different textures that come from using both grated and shredded Parmesan. But if you want to use one over the other–knock yourself out!

Appetizers/Small Plates

Mixed Mushrooms & Herbed Goat Cheese Crostinis

October-November 2016
It’s the season of holiday parties galore!

And if you find yourself in need of a quick appetizer to serve at a festive shindig, I’ve got a great little number for you – Mixed Mushrooms and Herbed Goat Cheese Crostinis.

October-November 2016
I actually made them for our last Sunday Family Dinner and have gotten a few inquiries for the recipe since. It’s really easy to make and the individual components can be prepped ahead of time. A few minutes before service, you can quickly assemble them and voila — Mushroomlicious!

October-November 2016
Speaking of the mushrooms, I recommend a mixture of button, crimini, shitake, and oyster –but anything goes!

October-November 2016

Happy Holidays!
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Mixed Mushrooms & Herbed Goat Cheese Crostinis
Serves 12

Ingredients:

8 ounces goat cheese, room temperature
4 ounces mascarpone cheese, room temperature
1 tablespoon fresh minced parsley
1 tablespoon fresh thyme leaves, divided – more to garnish
¼ cup chopped fresh basil leaves
½ teaspoon garlic powder
kosher salt
black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 cup sliced button mushrooms
1 cup sliced crimini mushrooms
1 cup chopped oyster mushrooms
1 cup chopped shitake mushrooms
½ tablespoon minced garlic
¼ cup minced shallots
¼ cup white wine
24 ½ inch thick slices baguette, toasted
¼ cup reduced balsamic glaze (optional)

In a bowl, mix together the goat cheese, mascarpone, parsley, ½ tablespoon thyme leaves, basil, and garlic power. Season with salt and pepper to taste. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the butter and swirl around the skillet until it melts. Add the fresh mushrooms, remaining thyme leaves, garlic and shallots. Sauté until the mushrooms are golden browned. Pour in the white wine to deglaze the pan and lower the heat to medium low. Continue to sauté until the wine has evaporated. Remove the skillet from the heat and season with salt and pepper.

Spread one side of each baguette slice with the cheese mixture and top with a spoonful of the mushroom medley. Drizzle the balsamic glaze over the crostini (optional) and garnish with additional thyme leaves. Enjoy!