Springy Fried Wontons

I tell you, I love the first signs of spring. We got a really good dose back in the very beginning of March and then it got cold again. Finally, yesterday it was 70 degrees and lovely here after a long cold, wet spell. So what is a girl to do? Drinks on the patio!

Friends of our recently had a new baby (as opposed to the old kind???) and I called them up to see if they were up for venturing the block over to our house for snacks and drinks. I was particularly psyched they agreed to come because he is a really amazing photographer ( check out his blog here, there is some true food porn…if you are in to that sort of thing :) http://blog.punchphoto.com/2009/03/19/the-mommy-gourmet/ ) and I was hoping to pick his brain a bit. While I can find my way around the kitchen, I am totally lost with a camera in my hand. The more blogs I see the more I realize how woefully inadequate my pictures are!
For munchies I did some non-traditional wontons. I didn’t really write things down as I went (hey, the kids were sleeping so I was working against the clock!) but I will tell you what I did. I did two different types of wontons.
Chicken, Blue Cheese and Walnut
For this I took a pound of raw chicken breast, put it in the food processor, and added 2 shots of Pear Absolute and salt and pepper and processed. I then added about 1/3 c. of blue cheese and about the same of roasted walnuts. Then I just put a drop of the mixture into the middle of a wonton wrapper, pinched it together and fried, until golden. (Note: Do not to get the oil too hot otherwise you will have a black outside and raw inside. )
I will do these again, they were good, however next time I would also put some fresh pear in, it needed a bit more sweet for me.



St. Andre’ and Apple Butter
This was even easier, just put a small bit of the cheese in the middle of the wonton and a dab of apple butter pinch it together and then fry.
These were good, almost like dessert. I love cheese any sort of fruit concoction though. If you don’t, just do the cheese alone or the cheese and some fresh herb would also be wonderful.

It was a perfect way to end the day. The weather was wonderful, the children played and I got to enjoy some really wonderful company. God I love spring!

Just a reminder you need to get by to see Donna http://mytastytreasures.blogspot.com/ she has this stuffed flank steak that makes me want to weep.
Go by to Wonderings http://bunnytrailthoughts.blogspot.com/ really, her most recent post might just be a “Ah Ha” moment for you too.
For a good drunk (Drunken Irish Hash) go and see Chef E http://cookappeal.blogspot.com/ . While you are there do NOT miss her March 14th post. I swear I drooled on my computer over that one.
Finally for more pictures of our wonderful evening go by Punch Photo http://blog.punchphoto.com/2009/03/19/the-mommy-gourmet/

Artichoke Dip

I am probably one of the few people that loves to cook but consistently uses jared crushed garlic instead of crushing my own. I love fresh garlic, but it is not consistent. Sometimes I would use 3 cloves and not get the garlic flavor I wanted and other times 1 clove and felt overpower by the flavor….in the same dish. I still use fresh don’t get me wrong, but typically in fresh things like a bruchetta, or to rub over bread, or if I want to stuff meat. Otherwise, I like the ease and consitatncy of the jarred stuff.

1 c. marinated artichoke hearts or one can
1c. Mayonnaise (I always use low fat, it makes it far less oily, and if you want to make the dish with far less calories use half low fat mayo and half low fat sour cream, honest it will still be just as good)
½ c. Feta
½ c parmesan
3 tablespoons crushed garlic (the jar stuff, if you use fresh use far less)

Mix together and bake at 350 for thirty minutes. This is great leftover on a bagel, as a substitute for mayo on a sandwich or very best of all, in an omelet in the morning. Plus it is a party favorite, and great if you have vegetarian friends.

Sweet Thai Curry Spread

1 Brick Cream Cheese
¼ c. sour cream
¾ C. raisins
2tbs thai green curry paste

Let cream cheese stand at room temperature for 10-20 minutes. Take raisins and either put in microwave covered with water and microwave for 3-5 minutes (until boiling) and let stand for 5 minutes, or cover with boiling water and let stand for 5 minutes. Drain raisins add to cream cheese. and sour cream. In making this I found not all curry pastes are the same. I used a different one that I typically do and it was FAR less hot. That said you might want to start with one tablespoon and keep tasting until you get the heat and flavor level you like. I am serving this as a spread for crackers tonight. I think though this would make a great sandwich spread. I also think fresh basil would be extra good, I just don’t have any right now!!

Thai Chicken Empañadas

Finally someone contributed a recipe to share! This is my fathers (Bill Walkers) creation. I have not tried it but he said it came out great so I can't wait to try it. He also said that a spring roll wrapper would be a good substitute for the empanada dough (also an easier substitute).

Dipping Sauce:
2 T. brown sugar
4 T. lime juice
1 T. Thai red curry
½ cup peanut butter
½ cup water
¼ cup shallots, chopped
¼ cup soy sauce
2 T. fresh ginger, chopped
3 garlic cloves, chopped
Chicken Filling:
½ cup water
2 T. brown sugar
4 T. fresh lime juice
1 T. Thai red curry paste
¼ t. red pepper flakes
1 T. fish sauce
½ t. salt
2 pounds chicken thighs, skinned
¼ cup green onions finely sliced
¼ cilantro, chopped
½ cup dipping sauce (below)
Empañ ada Dough:
2¼ cup all purpose flour
1 stick unsalted butter, chilled and cubed
1 t. kosher salt
½ t. sugar
Egg Wash:

1/3 cup cold water
1 egg

1. Place all the Dipping Sauce ingredients in the food processor and blend until smooth. Put into bowl and set aside. Clean food processor bowl.
2. Pulse first 4 ingredients for the empañ ada dough together in food processor until crumbly.
3. Add water and egg and pulse until dough forms a ball. Wrap dough in plastic wrap and chill until needed 1 hour.
4. Preheat oven to 350. Place the first 8 Chicken Filling ingredients in a bowl and mix until it combines into a cooking sauce.
5. Place the cooking sauce and chicken in a medium oven-proof pot, cover, and bake until the meat falls from the bones (about 1½ hours).
6. Let chicken cool. Discard bones and sauce. Coarsely chop the meat, mix with the green onions, cilantro and Dipping Sauce and set aside. Save remaining sauce for dipping the empañ adas.
7. Place dough on a lightly floured surface and roll out until it is thin, no more than 1/8” thick. Using a 4 inch diameter cookie cutter, (I used a large martini glass) cut dough into rounds. Set rounds on a cutting board and cover with a damp towel. Re-roll dough scraps and cut more rounds. Continue rolling and cutting until most of the dough has been used. I got 18 rounds, but my dough was a little thick. I think you should be able to get 20 rounds.
Assembly and Baking:
8. Preheat oven to 400. Put about a ½ T. of the chicken mixture in the center of a round. Fold the round in half and use a fork to seal the edges. Continue until all the rounds have been filled. I had about ¾ cup of filling left.
9. Transfer the empañ adas to a baking sheet. Thoroughly mix the egg and water. Brush the tops with the egg wash and bake until golden, about 30 minutes.