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/

Quick Thin Crust Pizza

My husband is a genius. I would have never have thought to do this. When Tristan asked for pizza tonight for dinner my husband came up with this. I have to tell you, if you like thin crust pizza this is great, quick, easy and so good it doesn't feel like a cheat. Clearly you can put whatever you want on there, this is just my suggestion. Mighty good though!!

All the quantities are really based on how many “pizzas” you want to do. Each tortilla makes one personal pizza.

Tortilla
Ricotta (about 3 TBS per pizza)
Garlic (depends on taste but about ½ tsp per pizza)
½ tsp olive oil
Goat Cheese (feta would work as a substitute)
Artichoke Heats
Shredded Mozzarella
Pepperoni
Salt/Pepper

Mix Ricotta and Garlic and set aside (you might want to consider a dash of salt to the mixture). Heat olive oil in skillet. While oil heating, top tortilla evenly with Ricotta mixutre. Once coated, dot with goat cheese, artichoke hearts, and pepperoni. Cover with mozzarella. Cook on medium-high uncovered for 3 minutes, just enough to crisp the tortilla. Then cover and reduce heat to low until cheese melted. Cut and enjoy.
An excellent and tasty alternative is pesto instead of ricotta, and shrimp and feta instead of pepperoni, artichoke hearts, and goat cheese. Give it a try, it will literally take 10 minutes! Great in a pinch meal for the kids too (you might want to change the toppings!)

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!!

Baked Goat Cheese

1 c. goat cheese
10 kalamatas
10 slices of sun dried tomatoes
There are two steps involved here. I made my own tomatoes. I like it infinitely better than the store bought sun dried. Or really, I like it and hate the store brought stuff. I can thank my friend Sallie for turning me on to making my own. She told me they were indulgent they were so good and boy was she right.
I find that the size and flavor of plums works better, but I am confident if I were working with true fresh I wouldn’t care. Cut up as many as you like, but stick with what you think you will use in the next couple of weeks. Heat the oven to 250. Line a baking sheet with tomatoes slices roughly the same size. Drizzle with olive oil and salt and pepper. How long you bake depends on how chewy you like them. I like them a little more supple. I baked mine for 1 hour.
Heat oven to 350. Once your tomatoes are done, put your goat cheese in a cast iron skillet or baking dish. Top with tomatoes and olives. Bake for 15 minutes. Serve with some bread.
This would also be good with roasted peppers, or use brie or feta even. Ymmm.

Ginger Balls

1 lb ground chicken
1lb ground pork
2 eggs
¾ of a 5 oz can bamboo shoot (minus some)
¼ onion
1 carrot finely grated
1.5 TBS soy
1.5 TBS fish sauce
1 tsp salt
1.5 TBS grated ginger (I used some fresh and some jar)

I had to play around with this some so bare with me. combine all ingredients. I found that one whole can of the bamboo looked like a bit too much, so I used about ¾ of the can. I started with fresh minced ginger and found that gave bits of intense ginger flavor but not a great overall ginger flavor so I went back and added 1TBS of jarred grated ginger.

Form small balls and fry. I plan to make another noodle salad with the leftovers and add these. Also, I got the ground chicken thinking that would be a healthier alternative to all pork. I thought having the half and half mixture would give me the richness of pork but some of the health benefits of chicken. Only to find out the pork is just as lean/or not lean (depends if you are half full or empty sort of person) as the chicken. So in the future, for me, it will be all pork.


Dipping Sauce

1 TBS sugar
1 TBS Ketchup
1/3 C water
1/3 C vinegar
1TBS fish sauce
1 tsp corn starch
Pinch of red pepper flakes

Cook and stir until thick

Quick Pesto Spread

This is super easy and good. It would be easy to augment with the addition of sun dried tomatoes, or feta, or use goats cheese instead of cream. Just do whatever strikes you.


1 brick of cream cheese (Neufchatel is great too)
1/2 C. Pesto (pesto’s vary so you might find you want more for a really strong pesto flavor)
1 tsp. lemon juice
1/4 c largely chopped walnuts

Let cream cheese soften. Add all the above. Mix until incorporated. Serve.

Any leftovers would be great in a stuffed chicken breast with some artichoke and feta or kalamatas.