July 25th: Wonton Soup
From Crazy Plates: one I've wanted to try for years. Finally got around to it.
Obi Wonton Kenobi
Filling
8 oz (225 g) ground chicken or turkey (I used chicken thighs, minced finely)
1/4 cup minced green onions
2 tsp soy sauce
1 tsp each grated ginger root, sesame oil and cornstarch
1 egg white
1/4 tsp salt
30 wonton wrappers
Broth
6 cups chicken broth
1/4 cup chopped green onions
1/4 cup fresh basil leaves, cut in thin strips
1 tbsp soy sauce
2 tsp sesame oil
1 tsp grated gingerroot
Combine all filling ingredients in a medium bowl. Mix well. Working one at a time, place 1 teaspoon of filling in centre of wonton wrapper. Fold one side over to enclose filling, making a triangle. Moisten edges and press down to seal. Bring the the two points of the base of the triangle around filling, overlap them, moisten and press together. Place filled wonton on a tray and cover with a damp kitchen towel. Repeat with remaining wontons.
To cook wontons, bring a large pot of water to a boil over high heat. Add wontons. Stir once or twice to prevent wontons from sticking together. Boil for 5 minutes. Remove wontons using a slotted spoon. Drain well.
To make soup, bring broth to a boil in a medium pot. Add onions, basil, soy sauce, sesame oil, and ginger root. Simmer, uncovered, for 2 minutes.
To serve soup, place 5 wontons in the bottom of each soup bowl. Ladle hot broth over wontons and serve immediately.
Makes 6 servings.
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| Cook wontons in big pot of boiling water |
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| Cook broth in separate pot |
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| Place strained wontons in bowl |
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| Top with broth and they're ready to eat |
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| The next day I pan-fried the leftover, cooked, wontons and served with plum sauce for dipping. Not as good as the soup, but a decent way to use up leftovers. |
I see now, having typed out the recipe, that I missed a step in the folding. I made my wontons into triangles rather than little packages. Greg told me at the time he thought they should be shaped differently. I didn't listen.
August 20th: Parmesan Dutch Baby
A recipe from Karen Barnaby: a bit like a popover, a bit like a savoury pancake. Baked in the oven. I think it was supposed to puff up in the middle, but because of all the cheese sitting there, it puffed up around the edges instead. It was a sight to see, and pretty tasty to boot.
Parmesan Dutch Baby
3 large eggs, room temperature
2/3 cup (150 mL) milk at room temperature
2/3 cup (150 mL) flour
pinch salt
1/4 cup (50 mL) unsalted butter, cut into small pieces
1/2 cup (125 mL) freshly grated Parmesan cheese
Before you start assembling the ingredients, place a 10-inch frypan on the middle rack of the oven and heat to 450 F.
Beat eggs with an electric mixer at high speed until pale and frothy. Beat in the milk, flour and salt and continue to beat until smooth, about 1 minute longer. The batter will be thin.
Remove the frypan from the oven and add butter, swirling to melt it. Immediately add the batter and sprinkle with cheese, then return to the oven.
Bake until puffed and golden brown, 18 to 25 minutes. Remove from the oven and serve immediately before it deflates.
Makes 2 to 4 servings.
August 21st: Breakfast for supper
From June 2011's Chatelaine, with no recipe online for me to link:
Tomato & Egg Pie
3 tbsp olive oil
1 onion, thinly sliced
130-g log creamy goat cheese, crumbled
6 sheets frozen phyllo dough, defrosted
6 eggs
1/2 cup milk
1 tbsp Dijon mustard
3 tbsp chopped chives
1/4 tsp salt
8 cherry tomatoes, halved
5 strips bacon, cooked
Position oven rack in bottom part of oven. Preheat to 325 F. Place 8 small ramekins on a baking sheet.
Heat frying pan over medium. Add 1 tsp oil, then onions. Cook until onions are soft, 5 to 7 minutes. Stir in goat cheese until melted. Set aside.
Lay 1 phyllo sheet on counter. Lightly brush with oil. Place a second sheet overtop. Brush with oil. Repeat with remaining sheets and oil. Cut phyllo stack in half. Then cut each half into 4 quarters. Line each ramekin with a stack of phyllo, gently pressing against sides. Divide cheese mixture among ramekins. Whisk eggs with milk, Dijon, chives and salt in a bowl. Divide among ramekins.
Bake on bottom rack 20 minutes. Remove from oven. Place tomatoes in ramekins and crumble bacon overtop. Return to oven; continue baking until eggs are set, 25 to 30 more minutes. Let stand 1o minutes.
Makes 4-8 servings.
To accompany the egg pies, I made peach-strawberry sundaes. Recipe? For another day...
