Posts from the ‘Cooking’ Category

The Crab Rangoon Recipe

CrabRangoon

I’m separating the recipe because the last post was too long.

6 oz.-8 oz. jumpo lump crabmeat (fresh preferable (the cheaper claw meat is fine too), but canned, or artificial crab can be substituted)
8 oz. package of cream cheese, softened
2 cloves garlic, minced
2 scallions, finely chopped
2 tsp. soy sauce
A shot of worcestershire sauce or patis (fish sauce)
A shot of tabasco or a sprinkling of cayenne pepper
Squeeze of lemon juice (to taste)
Salt and pepper
1 egg white, beaten

Wonton wrapper package(about 50) or eggroll wrappers (these are bigger in size so when you use them, you have to cut them in 4 smaller squares)

Combine ingredients. Taste and adjust seasonings.

Open wonton package and cover it with a damp paper towel so the wontons don’t dry out. If you’re using egg roll wrappers, cut them horizontally across the middle and vertically down the middle, being as accurate as possible, to make four smaller squares. I usually take a stack of them, fold the top one in half to get a light crease, and then use a knife to cut through the stack along the crease. The stack should be big enough that you can be efficient, but not so big that some of wonton sheets will slide when the knife goes through and creates some wonton sheets that are unevenly cut. Cover with a damp paper towel.

Take a wonton skin and put it on your board. Brush edges with beaten egg white. Put about a teaspoon of filling in the center of the dough. Fold over wonton, so that it looks like a triangle, lining up the edges. Starting from the filling, press the wonton skin together and out toward the egdes, sealing and pushing out any air bubbles while you do this. Set wonton on a non-stick tray (I use a Silpat or non-stick aluminum foil to make sure the wontons don’t stick to the tray) and repeat until done. Do not overstuff, as wontons will open during cooking.

Cover wonton-filled tray(s) with saran wrap and put in the freezer for an hour. If you’re planning to keep them frozen and use at a later date, put them in a plastic zip-top freezer bag after they’ve been flash-frozen on the trays.

Deep fry at 370 degrees until golden brown (a couple minutes). You’ll likely have to turn the wontons over for them to cook evenly. If a wonton starts leaking, turn over the wonton immediately and let it finish cooking with the hole on top.

Sautéed Green Beans with Garlic

sauteed_green_beansIngredients

1 pound of thin green beans(cleaned and ends chopped off)
1 ½ tbsp. olive oil
1 ½ tbsp. butter
1 clove of garlic, minced
Salt and pepper to taste
½ tsp. fresh lemon juice

Boil water in a large pot, add in green beans. Boil for about 6 minutes and drain. Let sit in a bowl of cold ice water until cool (this helps keep the green color).

In a large skillet, heat your oil and butter over medium high heat. Add garlic and cook for a few minutes. You do not want it to burn so watch carefully. Add in your green beans, lemon juice, and salt and pepper. Cook for about 5 more minutes and remove from heat. Ready to serve!

Pasta with Cauliflower

pasta-cauliflowerVariations to this recipe include adding some toasted pinenuts or walnuts, a few raisins, and or some saffron.

Ingredients

  • 1 onion, chopped (about 1 1/2 cups)
  • 2 Tbsp anchovies packed in oil, minced (about 6 anchovies)
  • Olive oil
  • 1 cup fresh breadcrumbs*
  • 1 large head of cauliflower, core removed and discarded, florets coarsely chopped
  • 5 cloves of garlic, minced
  • 1/2 teaspoon of crushed red pepper flakes (more or less to taste)
  • Salt and freshly ground black pepper
  • 3 Tbsp tomato paste
  • 1/2 pound small elbow macaroni
  • 1 15-ounce can of whole tomatoes, chopped, or diced tomatoes, including juice
  • 1/4 cup chopped Italian parsley
  • 1/2 cup freshly grated Parmesan cheese

* To make breadcrumbs, chop up about 3 slices of day old bread. Pulse in blender or food processor until you have small crumbs.

Method

1 Toast crumbs in a little olive oil in a skillet on medium high heat until lightly browned. Remove crumbs from skillet and set aside.

2 Heat 2 Tbsp olive oil in the skillet on medium low heat. Add the onions, garlic, and anchovies. Crush the anchovies with the back of a spoon so that they smear well over the onions. Cook for 5 minutes, until the onions are soft. Remove from heat. While you are cooking the onions, put a large pot of salted water (1 Tbsp salt for 2 quarts of water) for the pasta on the stove to boil.

3 Heat 4 Tbsp olive oil in a large skillet on medium high heat. Add the cauliflower, stir infrequently, allowing the cauliflower edges to brown. Cook until the cauliflower florets are lightly browned, 3-5 minutes. Add red pepper flakes to the pan, and salt and pepper to taste. Dissolve tomato paste in 1/2 cup of water. Lower the heat to low. Add the tomato paste, tomatoes, onion, garlic, and anchovies, stir to combine well. Cook, uncovered, on low heat, until the cauliflower is tender.

4 Cook the pasta, uncovered, in salted boiling water until just al dente, according to the pasta package’s cooking directions. Drain the pasta from the cooking water and add the cooked pasta to the cauliflower mixture. Stir in about half of the parsley, breadcrumbs, and Parmesan (leave the rest for garnish on top).

Serves 4. Makes great leftovers as the flavors have more time to blend.