Month: November 2007

Rosemary Bread

Rosemary Bread

During the Thanksgiving period, I was looking for some great bread to make a panini, or simply eat. This year instead of buying a nice rustic loaf from the breadsmith, I decided to make my own. Bring on the Rosemary bread. This took a few […]

Homemade Sausage

Homemade Sausage

You have to love the KitchenAid Mixer. As stated in previous posts, my parents bought me a mixer for my high school graduation present. Along with the mixer, came a couple of attachments. One is the grinder, and the other is the sausage stuffer. As […]

Three Mushroom Soup

Three Mushroom Soup

Mushroom SoupI wanted to provide a soup and salad to my Thanksgiving meal this year, like most years. Instead of the traditional butternut squash soup with roasted pistachios, I decided to make a soup I did a few years back, the three mushroom soup. I chose this soup because it was not only delicious, but one that was also super easy to make in a short amount of time.

The ingredients could not be easier:

  • 1 lb Fresh Shitake Mushrooms
  • 1 lb Fresh Portabella Mushrooms
  • 1 lb Button Mushrooms
  • 1/4 cup of Sherry Cooking Wine
  • 1/2 cup of Half-and-Half
  • 3 TB of Olive Oil
  • 4-6 Cups of Beef Stock
  • 3 TB of Flour
  • 1 Medium Onion, Chopped

Mushroom SoupClean all of your mushrooms. If you have never done this before, either use a mushroom brush which you could buy in a store, or simply dampen a paper towel and lightly rub the dirt off the shrooms. I did this the night before to save time in the kitchen on Thanksgiving day. If you go this route, store them in a brown paper bag. Heat the oil in a soup pan. During this time, chop the onion and sautee in the oil for 3-5 minutes, until they begin to soften. Heck, I was even thinking of taking this further and let them caramelize, as the last batch of caramelized onions were so delicious, however I decided to not got that far, this time. 🙂 Once the onions are ready, add all of the mushrooms, and toss in with the onions and oil. These will begin to cook down after 5 or 6 minutes or so. Add the stock, and reduce the heat to a simmer, and cook for nearly 15-20 minutes.

Mushroom SoupThe next step is to ladle in batches the soup into a blender and puree the mixture. This will take a couple of batches. I leave a bit of the mushrooms in the pot to make it a bit more rustic. After pureeing the mix, return to mix to the soup pot, and bring the heat back up to medium. During this time, add the sherry and half-and-half. Add salt and pepper to your liking. Cook for a few minutes, then serve immediately.

I served mine with a large garlic and onion crouton I made that morning for the Caesar salad. Bon Appetite.

It’s Almost Here… Thanksgiving

It’s Almost Here… Thanksgiving

After being stuck in a car much of this past week on our vacation to Toronto, Ontario, I cannot tell you how happy I am not only to be out of the car with our whining children, but also to be able to have a […]

Hummus

Hummus

There is something that is so incredibly delicious that every time I make it, I make sure to not only put in enough garlic to rock the house, but also to get some really good pita bread from an Lebanese store in Milwaukee. I typically […]

The Potsticker

The Potsticker

Pot Sticker - GyozaI realize that most of my ingredients and flavors are surround by Asian cultures, and there is a reason for that. The freshness of the ingredient, the intense flavors, and the simplicity of the cook time. Today I am focusing on the pot sticker, otherwise know as the gyoza. I have been making these for many years and they truly are delicious. The process contains meat marination, wrapping, and cooking these little morsels, similar to the egg roll process. I was turned onto these dumplings while eating Dim Sum, and figured out my own pot sticker from that point on.
Ingredients:

  • Ground Pork
  • Shallots or green onions, thinly sliced/chopped
  • Roasted Sesame Oil (dark)
  • Sherry Cooking Wine
  • Pepper
  • Chinese Cabbage (Savoy)
  • Chopped Ginger
  • Water for wrapping
  • Chicken broth or water for steaming
  • Small amount of oil (vegetable or canola)
  • Gyoza Wrappers (found in many Asian markets)

For the non-meat eater, please note that you can substitute meat for vegetables as well.

Pot Sticker - GyozaOnce you have the meat mixture marinated with above ingredients, excluding the wrappers, let it marinade for nearly thirty minutes to a hour. Once ready, place about a tablespoon of the meat mixture into the middle of the wrapper, and be mindful that you want to make a tight seal of the wrapper, so do not get too close to the edges. Brush water along the half-side of the moon-shaped wrapper, fold over and seal. Move onto the next twenty or fifty.

Once you are ready, heat a large pan of about one tablespoon of the oil and disperse throughout the pan. The goal is to lightly coat the pan with oil as we want to go through a light fry process on both sides, amounting to about 2-3 minutes on each side. Once lightly browned on each side, add your water or chicken broth, about a 1/4 to a 1/2 cup, cover, and let steam until the liquid almost evaporates.

Pot Sticker - GyozaThat’s it. Plate and serve. You can do a few things with these at this time. Add them to a broth, a few glass noodles, and serve as a soup, or my favorite which is dipping them into the gyoza sauce, or a chili sauce, or heck, simply eat them alone as the flavor itself is so good.

If are are wanting to make the sauce, it is really easy:

  • 1/3 cup of soy sauce
  • 1/4 of rice wine vinegar
  • 1 tablespoon of sesame oil
  • 1 tablespoon of Srirachi hot sauce
  • 1/4 teaspoon of sugar
  • Garlic or ginger is optional