Chinese Potstickers by Tracy Kong

Chinese Potstickers by Tracy Kong

by | Oct 21, 2020 | Culinary, Main

Chinese Potstickers

Tracy Kong

INGREDIENTS

  • 1 pound ground pork
  • 1 cup shredded green cabbage
  • 3 ounces shiitake mushrooms, diced
  • 2 cloves garlic, pressed
  • 2 green onions, thinly sliced
  • 1 tablespoon hoisin
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons sesame oil
  • 1 teaspoon Sriracha*, or more, to taste
  • 1/4 teaspoon white pepper
  • 36 won ton wrappers
  • 2 tablespoons vegetable oil Soy sauce, for serving

 

DIRECTIONS 
  1. In a large bowl, combine pork, cabbage, mushrooms, garlic, green onions, hoisin, ginger, sesame oil, Sriracha and white pepper.
  2. To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
  3. Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
  4. Serve immediately with soy sauce, if desired

*Sriracha is an Asian-style hot chili sauce and can be found in the Asian section of your local grocery store.

To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.

    IMG_2308
    IMG_2309
    IMG_2312
    60651479361__06AC0F0E-10D0-4454-B6C7-C74041850185.fullsizerender
    60651618031__F1494264-2BEE-4090-A25C-23626FB8132D
    Chinese Dumplings
    Apple Pie by Cynthia Griffin

    Apple Pie by Cynthia Griffin

    by | Oct 21, 2020 | Baking, Culinary, Dessert

    Apple Pie

    Cynthia Griffin

    Serves 6 – 8
    Prep: approx. 20 min Total: approx. 60 min

    INGREDIENTS

    • 1 frozen puff pastry sheet (from a 16-17 1/4 oz pack
    • 1 1⁄2 tablespoons unsalted butter
    • 1 1⁄2 lb apples (Fuji or Golden Delicious – 3 medium) peeled, cored, halved lengthwise and thinly sliced
    • 1⁄4 cup sugar
    • 1 cup grated sharp or extra-sharp cheddar cheese

     

    DIRECTIONS 
    1. Put oven rack in middle position and preheat oven 400°F
    2. Roll out pastry into a 15 x 12 inch rectangle on a lightly floured surface with a floured rolling pin.
    3. Transfer to a baking sheet lined with parchment paper then prick
      pastry all over with a fork.
    4. Heat butter in a small saucepan over moderate heat until golden brown, about 1 minute.
    5. Pour butter over apples in a bowl, then add sugar and toss to coat.
    6. Spread apples evenly over pastry, leaving a –inch border on all sides.
    7. Fold in edges over apples, pressing down firmly on corers and sides. Bake until apples are tender, 35- 30 minutes.
    8. Sprinkle cheese over apples and bake until cheese is golden and
      bubbling, 5 – 10 minutes more.
    9. Serve warm.
      Screen-Shot-2020-10-21-at-4.21.35-PM
      Screen-Shot-2020-10-21-at-4.21.42-PM
      Screen-Shot-2020-10-21-at-4.21.51-PM
      Apple Pie

      Swedish Tea Ring by Donna Beckage

      Swedish Tea Ring by Donna Beckage

      by | Oct 21, 2020 | Baking, Culinary, Main

      Swedish Tea Ring

      Donna Beckage

      INGREDIENTS

      4 cups flour
      1⁄2 cup light brown sugar
      1⁄4 cup sugar
      3 tbsp. butter or vegetable shortening
      4 tsp. baking powder
      1 tsp. cinnamon
      1 tsp. salt
      1⁄2 cup pecan pieces
      10 tbsp. butter or vegetable shortening Pecan halves (optional)
      1 1/3 cups milk Candied cherries, cut in half (optional)

       

      Powdered sugar glaze:

      2 cups powdered sugar

      8 tbsp. milk

      1 tsp. vanilla

      1 tsp. butter

       

      1. Combine milk, vanilla, and butter in a small sauce pan.
      2. Heat until the mixture just begins to
        simmer.
      3. Add to the powdered sugar one tbsp. at a time, stirring until the mixture is thin enough to drizzle over the tea ring.

      DIRECTIONS

      1. Combine flour, sugar, baking powder, and salt.
      2. Add butter or shortening and cut in with a pastry cutter until the mixture is as fine as cornmeal.
      3. Add milk all at once and stir until thoroughly mixed.
      4. On a floured surface knead lightly 20 strokes and roll out to approximately 16 by 11 inches by 1⁄4 inch thick.
      5. Spread with 3 tbsp. butter or shortening and sprinkle with brown sugar,
        cinnamon, and pecan pieces.
      6. Roll up as for cinnamon rolls, join the ends to form a circle, and
        transfer to a greased cookie sheet.
      7. Cut inch-wide slices almost to the center and turn each slice
        outward so that the cut side is down.
      8. Bake at 400 for 25 minutes.
      9. When cool, drizzle with powdered sugar glaze and decorate with pecan halves and candied cherries (optional).

      Steak Tartare by Laura Satterfield

      Steak Tartare by Laura Satterfield

      by | Oct 21, 2020 | Culinary, Main

      Steak Tartar

      Laura Satterfield

      INGREDIENTS

      3 medium oil-packed anchovy fillets (optional, adjust salt if added), rinsed and minced

      2 teaspoons brined capers, drained and rinsed

      3 teaspoons Dijon mustard

      2 large egg yolks

      10 ounces USDA prime beef tenderloin, cut into small dice, covered, and refrigerated. You can also have your butcher dice for you.

      2 tablespoons finely chopped red onion

      2 tablespoons finely chopped Italian parsley leaves

      4 teaspoons olive oil

      3 dashes hot sauce (such as Tabasco)

      4 dashes Worcestershire sauce

      3/4 teaspoon crushed chile flakes (optional)

      Baguette-toasted

       

       

      DIRECTIONS

      Combine anchovies (if using), capers, and mustard in a nonreactive bowl. Using a fork or the back of a spoon, mash ingredients until evenly combined; mix in egg yolks.

       

      Use a rubber spatula to fold remaining ingredients into mustard mixture until thoroughly combined. Season well with salt and freshly ground black pepper. Serve immediately with toasted baguette or French fries.

      Shrimp with Spicy Creole Sauce by Laura Satterfield

      Shrimp with Spicy Creole Sauce by Laura Satterfield

      by | Oct 21, 2020 | Culinary, Main

      Shrimp with Spicy Creole Sauce

      Laura Satterfield

      Serves 4 as an appetizer or 2 as a main course

      INGREDIENTS

      · 1 teaspoon paprika

      · 3/4 teaspoon pepper

      · 1/2 teaspoon salt

      · 1/2 teaspoon garlic powder

      · 1/4 teaspoon dried oregano

      · 1/8 teaspoon onion powder

      · Pinch of cayenne pepper

      · Pinch of dried thyme

      · 28 uncooked large shrimp, shells intact

      · 7 tablespoons chilled unsalted butter, cut into 1/2-inch pieces

      · 3 tablespoons Worcestershire sauce

      · 3 tablespoons fresh lemon juice

      · 2 teaspoons chopped garlic

      · Hot French bread

       

       

      DIRECTIONS

      1. Combine first 8 ingredients in large bowl. Add shrimp and toss to coat.

      2. Melt 3 tablespoon butter in large skillet over medium heat. Add Worcestershire sauce, lemon juice and garlic; sauté until garlic is tender, about 2 minutes. Add shrimp; sauté until opaque in center, about 3 minutes. Add remaining 4 tablespoons butter; stir until melted.

      3. Transfer shrimp to large bowl. Pour sauce over shrimp. Serve with hot French bread for dipping.