Search This Blog

*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!

Lets start with the soup.

I can't for the life of me get this stupid picture to turn 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
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

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: ***

No comments:

Post a Comment