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 […]
Month: November 2007
I 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
Clean 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.
The 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.
I 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.
- Ground Pork
- Shallots or green onions, thinly sliced/chopped
- Roasted Sesame Oil (dark)
- Sherry Cooking Wine
- 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.
Once 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.
That’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