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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Saturday, March 26, 2011

Supper Club-Asian Theme

I am still catching up on old recipes,
I know this is not a surprise to most of you.
Anyway these recipes are the things I made at the supper club we hosted a few weeks ago,
it was an Asian theme this time.  
SO I made hot and sour soup, pork potstickers, and gingered snap peas.
So I have three recipes to share with you in this post.  
I also made dessert wontons, with chocolate chips and raspberries inside...they were KILLER!
Thank you supper clubbers, for making this yet another successful night!
ENJOY!

Lets start with the soup.

I can't for the life of me get this stupid picture to turn around...so you will have to turn your computer.
This soup was REALLY good!
And my mushroom hating, tofu despising fiancĂ©e, LOVED it.
How bizarre. 

Hot and Sour Soup
2 cans reduced sodium chicken broth
2 T soy sauce
1/4-1/2 tsp red pepper flakes (or more to taste)
8oz fresh shiitake mushrooms, stemmed, caps thinly sliced (I used some shiitake and some crimini)
3-4 T rice vinegar
2 T cornstarch
1 large egg, lightly beaten
1/2 package soft or firm tofu, cut into 1/4 in cubes, drained well
2 T finely grated peeled fresh ginger
3 scallions, thinly sliced

In a large pot, combine the broth, soy sauce, red pepper flakes and 2 cups water.  Bring to a boil over med heat.  Add the mushrooms; reduce heat and simmer until tender, about 10 min.

In a small bowl whisk together 3 T of the vinegar and the cornstarch.  Add to the pot; simmer stirring until the soup is thickened, about 1 min. 
Add egg through a slotted spoon, and stir to form ribbons.  Stir in the tofu.  Remove from heat; let stand covered for 1 min.  Put the ginger in a small sieve (aka my hand) and squeeze to release its juice into the soup (discard the solids).  Taste; add the remaining T vinegar if desired.  Serve sprinkled with the scallions.  Add more red pepper flakes if you want more heat!
Serves 4.

Paige Rating: ****

PotStickers are next...
These were delicious!  They were a huge hit, I doubled the recipe and we had NO leftovers.  
They were a bit annoying to make, because I had to make them in batches, but it was worth it!
You will LOVE these!

Pot Stickers
1/2 cup finely chopped napa or savoy cabbage
salt
6oz ground pork 
3 scallions, trimmed and finely chopped
1 T finely chopped peeled fresh ginger
1 tsp low sodium soy sauce
1 tsp toasted sesame oil
24 rectangular or square wonton wrappers
2 T vegetable oil, such as safflower 
1 cup water

In a med bowl, toss cabbage with 1/2 tsp salt.  Let stand 10 min.  Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid.  Return cabbage to bowl; add pork, scallions, ginger, soy sauce, and sesame oil.  Mix well with a fork.  (this could be refrigerated for up to 2 days if you wanted to make it ahead of time).
To make pot stickers, work with one wonton wrapper at a time; cover the rest with a damp kitchen towel to keep them from drying out.  Place 1 rounded tsp of filling into center of wrapper.  With dampened fingertips, moisten all edges.  Fold wrapper in half over filling to form a triangle, making sure filling is centered; press down edges firmly to seal.  Transfer to a lightly oiled plate and cover with a damp towel to keep moist.  Repeat with remaining wrappers and filling.
In a large skillet with a tight fitting lid, heat 1 T oil over med high.  Add half the wontons and cook turning once, until lightly browned, about 1 min per side.  Carefully add 1/2 cup water (oil may spatter); cover and steam until wrappers are translucent, 2-3 min.  Repeat with remaining wontons. 
Makes 24.
Paige Rating: *****

And lastly lets look at the peas.
These were really good and really simple to make.  
A nice healthy option, compared to the other finger foods we had.


Gingered Sugar Snaps
1 T oil
1 pound sugar snaps, strings removed
1 piece peeled fresh ginger, finely chopped, about 1 T
S&P

Heat oil over med high.  Add sugar snaps and ginger.  Cook stirring occasionally, until snaps begin to brown, about 5 min.
Add 1/4 cup water; reduce heat to med.  Cook, stirring and scrapping up the ginger from the bottom of the skillet with a wooden spoon, until snaps are crisp-tender, about 2 min.  Season with S&P.
Serves 4.

Paige Rating: ***

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