Out in Alaska runs Copper River whose name derives from the rich copper deposits found along its banks.  It’s fed by 12 tributaries, is a mile wide and runs at 7 miles per hour.  Besides being the 10th largest river in the US, it also is home to the best salmon in the world — flourishing in the “pure positive environment that creates salmon perfection.”

This Summer I’ll be representing Dallas as one of the Copper River Salmon Fresh Catch Crew Members where I’ll be pointing out places I spot CRS through my Facebook Page and Twitter and sharing all the wonderful recipes I’ll be making using Copper River Salmon.  My first shipment arrived last week: Copper River King Salmon — the king of quality, flavor and nutrition.  Prized for its exceptionally high oil content, succulent texture and rich flavor, this luxury fish literally melts in your mouth.

Can ya’ll imagine my excitement when he finally arrived ( I think it was a he…)?!!?! I wanted to come up with a recipe that allowed the salmon to shine like a star. With the hot Summer temperatures we’ve already been having in Texas, I kept in mind of what a good Summer dish entails: light and colorful, with just a hint of acid, and a plus if it’s healthy (cuz it’s swimsuit season y’all!). Can I have a drum roll please? I present to you: Grilled Copper River Salmon with a Herbed Tri-Pepper Salsa and Fried Green Tomatoes.

I love the versatility and simplicity of this dish.  It can be served warm or cold, it’s easy to make and plate (for family dinners or parties) and it’s freaking delicious AND healthy!!  I know. Life is good, it’s reeeeeaaaal good, like this recipe   Don’t forget to follow my Facebook Page and Twitter for updates on where I spot Copper River Salmon in the Dallas area!

Despite the fly RUDELY inviting himself into my shot, I thought this turned out to be a pretty cool picture after all.  Can’t blame the fly for having good taste in salmon

]]> http://joylicious.net/2011/06/12/copper-river-king-salmon/feed/ 13 http://joylicious.net/2011/04/12/radish-arugula-goat-cheese-crostinis/ http://joylicious.net/2011/04/12/radish-arugula-goat-cheese-crostinis/#comments Tue, 12 Apr 2011 13:47:59 +0000 Joy http://joylicious.net/?p=3252

I was daddy’s little girl growing up.  I was his constant shadow — anything he did, I’d do, anywhere he went I’d follow.  He’d tell me stories of his past, about that far away place I knew so little about.  “I was only 17 when I went away to work on the farms…we’d have little to eat…there’d be snakes in the bed…” I’d listen to his tales with fear imagining giant cobras lurking beneath his bed.  My eyes widened.

“You see here?” He’d point to a deeply embedded scar on his leg — “I got these from leeches.  I’d work in the rice fields all day long and there’d be thousands of leeches everywhere.” I touched the deep grooves around his shins.  “Do they still hurt?” “Sometimes.” He’d say.

I could see the ghosts lingering within him, though however dark his past may have seemed he always kept his knack for gardening.  After 7 years of working on a farm, it becomes part of you; a part that you try so hard to forget yet at the same time you can’t let it go.  After moving into our first home in America that was one of the first things he did: start a garden.  Together we’d clear the grass, break up the dirt, till the soil and plant the seeds.  I admit, I was mostly in charge of fetching glasses of water and picking out the grubs and squishing them with my shovel but it quickly became something I’d look forward to doing with dad every season.

He’d plant all sorts of things: squashes, wintermelon, cucumbers, peas, mustard greens — he would take fish carcasses and let them ferment in the sun.  Once the mixture was putrid and broken down, he’d mix it in with the soil.  It horrified me, as I screamed and held my nose tightly every time he pulled the “magical” mixture out.  We harvested a 38 pound wintermelon that year.

My father had the ultimate green thumb, there was no doubt about it.  Each year our harvest would be so full and bountiful we’d often give most of it away because there was no way in hell we’d be able to eat it all.  So it was only natural for me to carry on my dad’s green thumb by making helping Collin start a garden in our first home.  To be honest, my thumb is anything but green.  Collin actually calls it my black thumb since I tend to kill all plants I buy.  (It often makes me question my abilities of becoming a good mother but we’ll save that for another day.)  The point is, I found two veggies that seem to be fool proof: Radishes and Salad Greens.  I literally threw seeds in the ground, kept them well watered and BAM!  Six weeks later, I have freshly grown vegetables: (Wells) Farm to table.

I paired the radish and arugula with some tangy and creamy herbed goat cheese, coarse kosher salt and freshly ground black pepper on top of a crunchy wheat crostini – fresh simplicity at its finest.  What plants seem to grow well in your gardens?

Ingredients for Radish Arugula Goat Cheese Crostinis

(Serves 2-4; Total Prep Time: 10 minutes Total Cooking Time: 10 minutes)

• 6 Cherry Bell or English Breakfast Radish, thinly sliced
• 1/2 cup fresh Arugula
• 4 oz herbed goat cheese
• 4 slices wheat bread, toasted and cut into 2″ circles (about 2 circles a slice for a total of
• coarse kosher salt and pepper

To assemble crostinis, spread about a nickle sized dollop on each crostini.  Top with a couple slices of radish, arugula and sprinkle with a pinch of kosher salt and pepper.  Serve immediately or refrigerate until ready to serve.

My very first professional cooking job was at one of the top French restaurants in Tucson, Arizona.  It took me over two weeks and hundreds of applications before I was finally able to convince one of the head chefs to consider me for the position of Chef de Partie.  He was weary of taking me under his wing –

“You?  Girl?  You want to work in the kitchen?  This is no joke, it’s very hard work, are you sure you can handle it?”

“Yes Chef, I will not disappoint.”

Mind you, after 95% of the restaurants I applied to turned me down, having a top restaurant to even consider me for a position with absolutely no professional kitchen experience is what I call pure luck. He did not say yes right away however, but I was determined. That day, I went out and purchased the Jacque Pepin’s Complete Techniques and made the best damn Tarte Tartin my little heart could put out, sent him a slice attached with a note.  He finally considered my plea.

“Ok. Be here tomorrow morning at 6 am.”

So begins my journey through a real professional kitchen.

I show up bright and early and stepped foot into the small 10’ x 12’ kitchen, it was literally big (small) enough to fit 4 people snugly.  At the end of the table I see Chef kneading the dough for the fresh baguettes they make for dinner service, without even looking up from the task he points to the walk-in cooler –

“Grab 10 heads of lettuce and start prepping the salad station.”

It took me an hour and half to prep that station that day, Chef later informed me it needs to be done in 30.  Every single morning for 6 months (except Mondays) I met with the Chef and worked closely by his side – chopping, filleting, frying, sautéing.  I learned everything I had ever dreamed of and more: how to make the perfect pastry cream, pate chox, and the most beautifully risen soufflés.  I even learned how to properly fillet, tie and wrap a beef wellington, tips on how to never over cook fish, and how to keep your béarnaise sauce from breaking.

But my favorite recipes I remember to this day weren’t really so much the Classical French recipes I had learned (Don’t get me wrong, I loved every minute of it) but the traditional Mexican salsas and breakfasts Chef would make for me each morning.  Oh, did I forget to mention the head chef wasn’t French?  Yes, about that, everyone that worked in the kitchen was from Spanish speaking origins except me — Chinita Loca was my nickname: the Crazy Chinese Girl.

By the end of my stint in the restaurant kitchen my Spanish was superb, I was able to work 14 hour shifts without crying afterwards from being so damn tired, and I had enough burns and cuts all over my arms to be considered a “bad ass.”  Okay not really, but it was intense – by far the most vigorous working experience of my life both physically and mentally.  I wouldn’t have made it through those hard days without Chef by my side egging me on, pushing me to achieve my best.

One weekend I had worked two 14-hour shifts in a row, I was near exhaustion to the point where I felt delirious.  The kitchen was a blistering 114F during the summer and I was convinced I was going to die, every single muscle in my body hurt not to mention the idiotic two 2^nd degree burns I had on my arms because I dropped the pan of baguettes that morning.  I slumped over the counter and rested my head on my arms, hoping to take a short break before the dinner rush.

“CHINITA LOCA!  WAKE UP!”  Chef shook my arm and popped me across the head with a dish rag – he slid me a heaping plate of freshly fried tortilla chips and some ceviche he had whipped up out of the blue.  “Here, eat.”  I sluggishly scooted towards the plate as he shoved a heaping chipful of ceviche into my mouth.  My eyes widened: it was glorious – the sweetness of the shrimp paired with the tangy brightness of fresh lime and cilantro, instantly I felt my mood elevated.  It was like a punch in the mouth, but in a good way, a happy way, a reenergizing way.  I smiled warmly – “Thanks Chef, this was awesome.” “Of course Chinita! I made it!  Now go prep your salad station.”

I prepped my station in 30 minutes that day, the first time since working there.  I’m convinced it was Chef’s ceviche that made it happen. He taught me speed, accuracy, timing.  He taught me the importance of planning, execution and presentation. He taught me no matter how different we may be from each other, at the end of the day we’re all the same: we cook because we connect, we cook because we love, we cook because we inspire. Thank you Chef for inspiring me and I hope this recipe will inspire you.  You can use just about any combination of seafood for ceviche: shrimp, various fish, scallop, lobster.  For this recipe I chose shrimp and grilled red fish and paired it with an avocado mango salsa– a nice contrast between textures and flavors this would be a great appetizer for a dinner party or bbq that’s quick, healthy, easy and delicious.

Ingredients for Grilled Red Fish and Shrimp Ceviche (serves 6-8):

Prep Time: 20 minutes; Total Cooking Time: 60 minutes

• 1 red fish fillet (about 1 pound)
• 2 teaspoons Seasoned Salt
• 1 pound medium shrimp, peeled and deveined
• 1/2 cup plus 2 tablespoons fresh lime juice
• 1 teaspoon honey
• 1 to 2 tablespoons Tabasco
• 1/3 cup chopped fresh cilantro, plus several sprigs for garnish
• 1 cup diced mango
• ½ cup red cherry tomatoes
• ½ cup yellow cherry tomatoes
• 1 large avocado, peeled, pitted and cubed
• Kosher salt
• Freshly ground black pepper
• Several limes for garnish
• Tortilla chips

Prep the grill.

Pat fillet dry with paper towel and evenly coat with seasoned salt.  Place red fish fillet in a wire fish basket or a buttered foil packet.  Place in the center of grill for 15 minutes then flip and cook for an additional 10 minutes.  Set aside and allow to cool.  To make sure fish is fully cooked, the meat will be white and easily pierced with a fork.

While fish is cooking on grill bring a quart of water to a boil.  Place shrimp in the hot water, cover and let the water return to boil.  Immediately remove from heat and strain and run under cold water until cooled.  In a large bowl mix ½ the lime juice, honey and Tabasco and mix with shrimp.  Refrigerate for about an hour.

Meanwhile prep the salsa.  Mix chopped cilantro, mango, tomatoes, avocado and remainder of the lime juice in a medium bowl.  Season with salt and pepper and refrigerate until ready to serve.

You can either serve ceviche in small glass cups or martini glasses for an extra touch of elegance.  Layer with salsa, shrimp and grilled red fish and garnish with cilantro, shrimp or lime wedge and immediately serve with tortilla chips.

 

• Budget: How much are you planning to spend?  Usually when I throw a party I like to keep it at 8-10 people and keep my budget around $100.  Keep everything simple and ask your guests to bring the drinks!
• Balance: Think about the different flavors, colors and textures that will go into your menu.  For a five course menu, there’s a gradual progression of flavors — start off light and build your way up to the main course and always end with something sweet
• Be Organized: This is probably one of the most important things.  The more organized you are the better things will flow the day of your party.  Make shopping lists, make a prep list for your dishes, set your table settings the night before, write out what needs to be done, etc.
• Timing and Execution: I always like to do a run through of how everything will be served the day of the party the night before.  Plan out your cooking times for your menu items so when it comes time to serve everything flows and you can still sit down and eat with your guests. 
• Table Settings: I like to keep my settings simple, earthy and seasonal.  Plan out what kind of tone you’d like to set for your party and what color and contrast you’d like to use. 

For the first course I wanted something to get the party started, what better way then with a fancy jello-shot!  It’s nice, light and playful — not to mention it packs a surprising punch. 

Ingredients for Pomegranate Jello Shot: serves 8-10; prep time: 10 minutes total cooking time: 1 hour 20 minutes

• 2 packets of gelatin (1 tablespoon)
• 2 1/2 cups POM
• 1/2 cup good-quality Vodka ( I used Luksusowa)
• 1/4 cup brown sugar
• raw sugar for garnish
• pomegranate seeds for garnish

In a large bowl mix 1 cup of POM with 1 packet of gelatin, allow to sit for at least 5 minutes or until gelatin is dissolved. Meanwhile in a small saucepan dissolve the sugar and remaining POM and bring to a boil. Once it is boiling turn off the heat and mix with the gelatin mixture. Once thoroughly mixed, add the vodka.

Distribute the mix in shot glasses and place in fridge and allow to set for at least an hour. When ready to serve, garnish the shot glasses with raw sugar and top with pomegranate seeds. Serve immediately and enjoy frequently
** it is easier to use a glass pan when making jello so that it pops out easier when it is done setting.

For the second course I wanted to do a salad.  Salads are easy to prepare and I love this recipe for the warm panko crusted goat cheese and the contrast with the pomegranate seeds and vinaigrette.  Also the spiced candied pecans add a nice twist! 

Ingredients for Panko Crusted Goat Cheese with Arils Salad: serves 8-10; prep time: 30 minutes total cooking time: 45 minutes

• 16 ounces goat cheese
• 1 cup panko bread crumbs
• 4 tablespoons canola oil
• 1 lb organic field greens
• 1 cup arils

Divide the goat cheese log into 16 – 1 ounce portions and roll into balls, if you’re serving 10 divide it a little under — plan for each salad will receive two goat cheese rounds. Place panko crumbs in a shallow dish.   Take each ball of goat cheese and flatten into a 1/4″-thick disk and roll in the bread crumbs, making sure all sides are evenly covered.  Heat oil in a large frying pan or skillet on medium high heat, when the oil is smoking add the goat cheese discs.  Fry each side until golden brown, about 1 minute and set aside on a plate lined with paper towels to soak any excess oil.  When ready to serve, simply reheat in the oven or toaster oven for 3-4 minutes at 350F. 

For the pecans:

• 1 cup pecans
• 1 cup powdered sugar
• 1 teaspoon kosher salt
• 1 teaspoon cayenne powder
• 1 1/2 teaspoons cinnamon

Preheat oven to 350 F.  Fill a medium pot with water and boil on high.  Once the water is boiling add the pecans and cook for an additional minute.  In a large bowl place the spices and powdered sugar, mix well.  Strain the pecans and mix in the sugar mixture, make sure nuts are coated evenly.  Spread on a baking sheet and bake for 10-15 minutes or until the outside becomes crunchy — you can test this by taking a pecan out and letting it cool, if it’s still soft give it an additional 5 minutes if it is crunchy take it out and set aside.  Once pecans are cool give them a rough chop and place in a container until ready to serve.

For the dressing:

• 1/4 cup pomegranate reduction (see recipe below for tenderloin)
• juice from 1 lemon, seeds removed
• 1 tablespoon olive oil
• 1 tablespoon water

Place reduction on a small saucepan at medium low heat.  Whisk in lemon juice olive oil and water, if the mixture is still a little thick add a little water — it should have a syrupy consistency.  Set aside until ready to serve.

 When serving:

Warm up your goat cheese discs in the oven or toaster oven.  Meanwhile,toss salad greens with pomegranate vinaigrette and plate.  Top with spiced pecans, arils and warm goat cheese.  Serve immediately. 

For the third course I went with a nice hearty soup — this was actually a spin-off of the Chiles en Nogada recipe POM provided us with from Chef Cindy Pawlcyn.  I loved the textures of the crunchy pancetta and the smokiness of the poblano in this soup.  This was Collin’s favorite dish.

Ingredients for Chiles Nogada Corn Chowder: (serves 8-10) prep time: 30 minutes total cooking time: 1 1/2 hours

• 4 tablespoons canola oil or butter
• 1 x 16 oz bag frozen organic corn kernels
• 1 onion, peeled and chopped
• 1 carrot, peeled and chopped
• 2 celery stalk, chopped
• 4 cloves garlic, peeled and chopped
• 2 poblano chiles, roasted and deseeded*
• 1 teaspoon ground cinnamon
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 8 oz pancetta
• 1 cup walnut, toasted
• 1/2 cup micro arugula
• 1/2 cup cilantro, chopped
• 1/2 cup arils
• 6 cups chicken stock
• 2 cups water
• salt pepper to taste

 

1 pork tenderloin, about 3 1/2 pounds
1 cup brown sugar
1/4 cup salt
1/4 cup freshly cracked black pepper
1 tablespoon Chinese five spice powder
1 tablespoon cinnamon  

In a large bowl mix the spices salt pepper and sugar together.  Using a sharp knife, make shallow criss crossed incisions along the top of the tenderloin – this allows the dry rub to soak in better.  Take the spice mixture and generously rub all over the tenderloin, especially the top where the incisions were made.  Allow the pork to marinate for at least 4 hours, preferably overnight.  Preheat oven to 350 degrees.  In a large pan or skillet, heat 1 tablespoon oil on medium high heat.  Once oil is smoking sear each side of the tenderloin until a crisp golden brown, about 5 minutes on each side.  Remove from heat and cover with foil — if the pan is not oven proof transfer the tenderloin to a baking sheet and cover with foil.  Allow tenderloin to roast for 45 minutes to an hour – use a meat thermometer to track the cooking time.  The internal temperatures should reach 145 degrees for the perfect medium tenderloin, 160 degrees for well done.  Also keep in mind, the meat will continue to cook once removed from the oven so gauge appropriately.  Once the meat reaches desired temperature set aside until ready to serve, make sure it’s covered in foil to keep the meat warm.

For Cauliflower

• 2 head cauliflower
• 5 cloves garlic
• 1/2 teaspoon freshly ground nutmeg
• 1/4 cup cream
• salt pepper to taste

Cut the bottoms off the cauliflowers, making sure to remove the tough stems and leaving mostly the florets.  In a large pot fill with water and immerse the entire head of cauliflower in there.  Cook each head for 15-20 minutes on medium high heat until cauliflower is completelysoftened.  Place the softened cauliflower in a large bowl and set aside.  In a medium saucepan saute the garlic with a little olive oil on medium high heat until browned add the cream and nutmeg and cook for an additional minute.  Remove from heat and pour into large bowl containing cauliflower.  Using a masher or a pestle, smash the garlic and cauliflower until it reaches a paste like consistency — similar to that of mashed potatoes but grainier.  Taste with salt and pepper.  You can also use a blender if you do not own a masher or a pestle. 

For Pomegranate Reduction:

In a medium sauce on medium high heat, heat the pom juice and sugar until reduced to a syrupy consistency,  about 15-20 minutes add lemon juice.  If it becomes to thick simply add the 2 tablespoons of water to thin it down. 

When ready to serve, place a generous spoonful of cauliflower and thinly slice the pork tenderloin.  Arrange the tenderloin around the cauliflower puree and drizzle with pomegranate reduction.  Top with arils and micro arugula.  Serve immediately. 

What better way to end a 5-course than with something light and sweet?  I made a silky pomegranate sorbet and folded boozy grand marnier sour cherries to give it a little pizazz. 

Ingredients for Pomegranate Sorbet with Grand Marnier Sour Cherries: serves 8-10 makes 1 quart; prep time: 10 minutes cooking time: 1 1/2  hours

• 3 cups of POM pomegranate juice
• 1/2 cup sugar
• 1 cup water
• 1 cup Grand Marnier
• 1 cup Sour Cherries, frozen 
• 1 cup arils

Place sugar water and pomegranate juice in a large saucepan and bring to a boil over medium heat, stirring constantly. Remove from heat and cool to room temperature. Refrigerate until well chilled, about an hour. Meanwhile, place sour cherries in Grand Marnier and allow to soak for an hour.  When sorbet mixture is ready, process in an ice cream maker according to manufacturer’s instructions and add cherries in once mixture is almost frozen. Serve garnished with arils and mint leaf.

I’d like to share my prep list just to give you guys an idea as to how to plan a stress-free holiday meal for friends.  As long as you stay organized and think ahead, everything will go smoothly .  If you notice, I kept my menu simple and incorporated colorful textures and colors to keep my guests intrigued and entertained throughout dinner.

• Make candied spiced pecans for salad
• Toast walnuts for soup
• Prepare reduction for the pork
• Prepare dressing for the salad
• Fry the pancetta
• Make the sorbet

The Day Before:

• Make the jello shots
• Make the soup
• Roll the goat cheese balls for the salad
• Marinate the pork
• Make the cauliflower puree

Day Of:

• Garnish jello shots with arils and sugar
• Bread the goat cheese and fry, reheat in toaster oven when ready to serve
• Reheat soup on medium heat, keep at a simmer on back burner til ready to serve.
• Reheat cauliflower puree in a waterbath, keep warm on back burner til ready to serve.
• Begin roasting the pork loin right before serving the jello shot, this allows you time to sit and enjoy the courses and converse with guests.

As you see, I’ve planned the menu items to where the day of I am just throwing on the last minute garnishes and toppings to the dish.  Most of the items just need to be reheated and kept warm until ready to serve. 

Always remember to keep it simple.  Don’t stress out if things don’t work out the way they’re suppose to, simply move on.  The most important thing is to have fun — your friends and family are already thankful that you are cooking for them!  If you need help clearing the table and loading the dishwasher, see if one of your friends will lend a helping hand. 

I hope these tips will help you plan your next dinner this would be the perfect guide for the holidays.  Bon Appetit and thanks again to the folks of POM Wonderful for the wonderful pomegranates and goody bags for my guests!

Since my mother moved back to Shanghai a couple months back, I’ve found myself not only missing her (terribly) but reminiscing back to all the Chinese traditions that she’s instilled in me over all these years.  I almost feel less Chinese without her — no more ancient Chinese medicines, no more meditation practices, no one to speak Chinese to, no one yelling over my shoulder “AIYA JOY put that back, why you always buy buy buy??  SAVE MONEY!”   It feels weird to not have my mother completely accesible — I’ll pick up the phone to call her with a question only to realize she’s 13 hours ahead of me.

I miss her.  I miss laughing loudly with her, Collin would constantly complain about us making his ears ring but we couldn’t help it — we have way too much fun together.   I miss going to the asian markets with her, it’s been a tradition since as young as I could remember.  My mother worked a lot and the little free time she did have she spent coooking for us. Every Sunday for 13 years I followed her to the market where we’d do our shopping for the week and she’d always let me get a little snack as a treat for tagging along :).  I miss eating her food, I realize maybe I don’t make Chinese food as much as I should because it just doesn’t taste quite like Mom’s.  It’s just not the same.

My nostalgia left me feeling a little empty and found myself craving for some type of comfort.  I called my mom and told her –

“Mom not having you here makes me sad, it also makes my tummy sad.” 

“I miss you Joy!  Why your tummy sad?  You get fat?” 

“…NO (yes)! Mom that’s not the point, I wish you were here to make me food.”

“OOOH fancy girl!  Become milloinaire and mommy move back to cook for you.”

“You better watch out mom, I’m already half way there…”

” Why you no make wonton?  You make you freeze you eat whenever you want!”

But of course, WONTONS what could be more soul comforting that that?  It’s like getting a big warm hug without my mom even being here!  Best part is, everytime I make these they do taste just like mom’s!  I’d remember during the holidays my mom, aunts and cousins and I would gather around the table making wontons.  We’d set up an assembly line almost, I’d be in charge of taking the wonton peels apart, my aunt would divide up the filling and my cousin would fold the wontons and my mom would cook them up.  Best part is, any wontons we didn’t eat my mom would freeze and then portion out into individual bags for later use. 

Ingredients for My Mother’s Wonton Soup: (makes 48-54 wontons)

• 7 oz shrimp, shelled
• 14 oz ground pork
• 1 package wonton wrappers
• 1/2 egg white
• 1 tablespoon corn strach
• 1 teaspoon sesame oil
• 1/4 t salt
• 1 tablespoon rice wine
• 1 teaspoon ginger, minced
• 1 teaspoon sugar

——-

• 6 cups chicken stock 
• 1/2 teaspoon white pepper
• 1 teaspoon sesame oil
• cilantro and green onion, chopped for garnish
• 1 teaspoon salt

 

Wash the shrimp, squeeze out the excess moisture and chop coarsely.  Mix together with the ground pork, egg white, cornstarch, sesame oil, salt, sugar, rice wine and ginger.  Take your wonton wrappers and wrap them in a moist towel, this keeps the wrappers from drying out.  Wrap one teaspoon filling in each wonton wrapper.  You can fold them as the way I’ve shown or just gather and twist the edges together to form a little purse. 

Bring the chicken stock and salt and white pepper to a boil and pour into a soup bowl.  Bring 5 cups of water to a boil and drop in the wontons.  Cook until the wontons rise to the top, about 5 minutes.  Remove the wontons from the water and place in the prepared chicken broth.  Top with scallions, cilantro and drizzle with sesame oil.  Serve immediately. 

***** A trick my mom would always use to adjust the flavorings for the filling is she would make a wonton and cook and taste it first.  That way you’re able to adjust the flavorings according to your taste (i.e. add more salt to the filling or more sugar or more wine). 

 ***** My mom use to steam the wontons and then place them in the broth.  This keeps the wontons from falling apart and becoming over cooked.  If you choose to steam the wontons you can use a bamboo steamer (as pictured) and steam for 10 minutes on high heat.  You can also eat the wontons plain without the broth and serve them alongside a dipping sauce. 

***** also note the orange slices serve no purpose in the broth except for a nice garnish and color contrast, do feel free to leave that out. 

 ——————————————-

So as I promised awhile ago I’d share some pictures of my mom that I took before she left.  Thankfully she’s not able to see my blog in China because she specifically told me “Do not put my old face on your website, who wants to see an old lady?”  That’s where I think she’s wrong.  My mom is in her mid 50s and she looks anything BUT old — I can only HOPE that by the time I reach her age I look as good as she does. 

Please note that I did not use any blurring or retouching of her face because I wanted everyone to observe the quality of her complexion.  Her secret?  Well where do I start….she has never tanned once in her life, she’s never eaten fast food for the 25 years shes lived here (aside from the occasional ice cream cone from McDonald’s), her daily diet usually consists of boiled vegetables, very little meat and virtually no salt.  She never wore makeup, only lipstick and a little brow pencil, never a smoker or a drinker, and she always has a glass of warm lemon water first thing in the morning.   

When we go out, people always ask “Are you guys sisters?”  Now while my mom is soaking it up and giggling like a little school girl, I’m standing in the back looking extremely unamused.  “NO WE’RE NOT SISTERS.” I’d reply with a scowl.  But with all jokes aside, I worry sometimes.  I worry that despite having her genes once you factor in all the environmental effects I’ve done on my skin, maybe I won’t look as radiant and beautiful as mother when I’m in my 50s.  She always tells me though “The secret is prevention.  Always protect yourself when you’re still young.”  Good advice from a wise wise woman. 

I love you mom and miss you everyday, and though this wonton soup doesn’t completely make up your absence it does help bring comfort to my belly and soul.  I can’t wait to see you next year and no matter how old you become you will always be the most beautiful woman in my eyes.  I hope you guys enjoy this recipe as it holds a very special place in my heart and plus its a Shanghainese recipe so therefore you know it’s freakin bad ass.  ^_^ ENJOY!

If you’ve been keeping up with my artizone posts, the site will launch next month!  Which means, you have only about two more weeks until you’ll be able to have the best artisan products in the city delivered to your front door.  This week I am featuring Flavors from Afar and FM 1410 — two well known names in Dallas.

At Flavors from Afar, the adventuresome duo Nancy and Gary  carries the best  artisan products imported from Italy.  You are able to taste a little part of Italy through the culinary gems that Flavors from Afar has to offer — like the fragrant olive oils of Tuscany or the bold and fruity balsamic vinegars from Modena. Flavors From Afar offers products that makes entertaining elegant and simple – as the Italians would say: Buon Appetito!!

The top chefs of Dallas know Tom well for his fresh herbs and produce.  With a beautiful garden tucked away in the middle of downtown, the treasures from Tom’s garden will redefine anyone’s definition of “fresh”. At FM 1410 it truly is a farm to table experience — full of flavor, life and most importantly, love.

With the combination of these artisan powers I created these wonderful mini pizzettes — Bacon & Caramelized Onion with Arugula, Basil and Almond Pesto with Red Pepper and Thyme Lobster Mushroom drizzled with Balsamic.  These pizzettes would make a great appetizer or a wonderful afternoon snack.  Not to mention they are also quite healthy (except for the bacon..O_o) and dairy-free!

Ingredients for Mini Pizzettes: (serves 8-10)

• 12 ounces pizza dough (You can find my pizza dough recipe here or buy storebought dough)

Preheat the oven to 475 F.  Roll out the pizza dough into a 1/4-inch-thick round.  Using a 2 1/4 to 2 1/2 inch diameter cookie cutter, cut out 30 dough circles.  Arrange the circles on 2 large heavy baking sheets (make sure you put semolina on the bottom of the pan to keep the dough from sticking).

Basil Pesto

• 3 cups Basil leaves, roughly chopped
• 1/2 cup toasted almonds
• 2 garlic cloves, roughly chopped
• 1/2 red bell pepper, thinly sliced
• 1/2 cup high quality Olive Oil (I used Ariston from Flavors from Afar)
• 1/2 tsp of salt

Process the garlic, basil and almonds in a food processor.  Pulse until all ingredients are thoroughly chopped, scrapping down the sides as neccessary.  While running the processor, slowly pour in the 1/2 cup olive oil until it reaches the right consistency, you can add more olive oil as needed.  Set aside.

Thyme Lobster Mushroom

• 8 oz Lobster Mushroom, thinly sliced (you can find these at FM 1410)
• 1 Tb butter
• 1 clove garlic, minced
• 1 shallot, minced
• 2 oz Madeira or a sweet cooking wine
• 2 oz fresh thyme, chopped
• 2 oz high quality Balsamic vinegar (you can find these at Flavors from Afar)
• salt pepper to taste

Heat a large saucepan on medium high heat and melt the butter til it’s bubbling.  Add in the garlic, shallot and sliced mushrooms and sautee until softened, about 3-4 minutes.  Add in the wine and thyme and cook until liquid is soaked up, taste with salt and pepper.  Set aside.

Carmelized Onion & Bacon

• 6 oz bacon, chopped
• 1/2 white onion, thinly sliced
• 2 tsp honey
• 2 tsp apple cider vinegar
• 1 cup fresh arugula
• salt pepper to taste

Heat a large pan on medium high heat add the bacon and cook for 1 minute.  Add the sliced onions and reduce heat to medium.  Caramelize the onions with the bacon, about 8 minutes.   Add the honey and apple cider vinegar and cook until liquid is reduced, add salt pepper to taste.  Set aside

To assemble pizzas

Using the three toppings you’ve made, place them on the pizza dough rounds (about 1 tsp for each).  Bake until the pizzettes are golden brown, about 10 minutes.  Drizzle the pizzettes with olive oil.  For the Bacon Onion and Arugula, simply add some fresh arugula on top and serve.  For the Thyme Lobster Mushroom, drizzle some balsamic vinegar on top and serve.  For the Basil Almond Pesto, add the sliced red pepper and fresh basil leaves for garnish and serve.

So it’s time to join me on a food adventure where we will tour the top artisans in Dallas that will be featured through Artizone — this week I will be featuring Scardello Artisan Cheese and JJ&B Artisan Spreads.

Scardello Artisan Cheese, rated by D magazine for Best Cheesemonger has a selection that would impress even the pickiest foodie. Rich searches for the best European and local cheeses in so many different varieties that the combinations seem endless.  At JJ&B, Kathy makes magical combinations through her artisan spreads — Apple Pie Jam perfect over ice cream or Sweet Onion Jam to garnish a steak.  It adds the perfect touch of elegance and wonder into any meal or dessert.

I decided to combine their artisan powers and produced two simple recipes.  Using a creamy brie from Jasper Hill Farms in Vermont, the Moses Sleeper has a mild, gentle and savory flavor that taste of milk, hay and butter.  I melted the brie and paired it with JJ&B’s Toasted Pecan Pepper Jam and crackers– a simple, elegant, heavenly appetizer that would serve well for any occasion.  I also made beggar’s purses made of phyllo which I stuffed with goat cheese and JJ&B’s Sweet Onion Jam.  A sweet and savory combination that would please any crowd!

Ingredients for Warm Brie and Toasted Pecan Pepper Jam Appetizer: (serves 10-12)

• 1 lb Scardello’s Moses Sleeper Brie
• 1 jar  JJ&B Toasted Pecan Pepper Jam
• crackers for dipping

Preheat oven to 350F.  On an oven-proof plate, place the Brie in the oven for 5 minutes or until fully melted.  Place jar of Toasted Pecan Pepper Jam on top and serve with assortment of crackers.  Best served immediately.

Ingredients for Beggar’s Purses with Goat Cheese and Sweet Onion Jam: (serves 10)

• 1 package of Phyllo dough
• 16 oz Scardellos’ On Pure Ground Goat Cheese
• 1 jar JJ&B Sweet Onion Jam
• 2 tablespoons butter, melted
• 1 package of chives, blanched

Cut the phyllo dough into 3″ squares and brush with melted butter.  In each square place 1 tablespoon goat cheese with 1 teaspoon sweet onion jam.  Gather phyllo around filling and tie 1 or 2 blanched chives in a knot to close the purse.  Trim the ends of chives if necessary.  Preheat oven to 350 degrees.  Bake for 8-10 minutes or until phyllo is a golden brown in color.  Serve immediately.

As part of the Foodbuzz Tastemaker Program, I received Nature’s Pride Multigrain bread and was asked to create an award winning recipe that would win me a trip to San Francisco to attend the 2nd annual Foodbuzz festival.  Seeing that I absolutely adore San Francisco and I love to eat and drink (ALOT), what other choice did I have but to take a shot and enter?

Now last year, right after I became a featured publisher on Foodbuzz I found out about the festival and by that time it was too late.  This year, with purchasing a new home and planning a wedding, my funds have become dismal, insufficient, practically…nonexistent.   I realize the only way that I can get my happy ass butt out there is through this contest.  Now that wasn’t a sob story to make you feel sorry for me and pick me (…not that I’d mind by any means) but I hope my recipe inspires people to look at sliced bread in a different way….an elegant way.

I chose to make hor d’oeuvres as preparation for my housewarming this weekend and kept the following things in mind:

• - simple preparation
• - minimal cleanup
• - delicious flavors
• - beautiful presentation

So I came up with Ribeye Crostinis with Caramelized Onions and Bleu Cheese! These little morsels are packed with flavors that will be a hit at any party or soiree — just be sure to make extra because they’ll be gone in a heartbeat.  Enjoy

Ingredients for Ribeye Crostinis with Caramelized Onions and Bleu Cheese:(serves 12)

• 6 slices of Nature’s Pride Wholegrain Bread
• 8 oz ribeye
• 1 small onion, thinly sliced
• 4 oz container bleu cheese crumbles
• 1 cup field greens
• 1/4 lemon, squeezed
• 1 teaspoon olive oil
• 4 tablespoons butter
• kosher salt & pepper to taste

In a medium saucepan over medium heat, melt 2 tablespoons butter and once bubbling add the sliced onions.  Allow onions to caramelize, about 4-5 minutes.  Do not move the onions around too much, this slows down the caramelizing process — stir every couple of minutes and once done, set aside.

Start searing the ribeye next.  Heat a skillet at medium high heat with a tablespoon of butter, sprinkle each side of the steak generously with kosher salt and pepper and once the pan is hot and butter is bubbling, sear each side of the steak — about 3 minutes on each side.  Remove from heat and place the steak on a pan in a toaster oven at 400F for an additional 4 minutes.  Set aside for 5 minutes to allow juices in the meat to settle.

Meanwhile, prep your bread and salad greens.  Using a 1 1/2″ circle cutter, cut out two circles from each slice of Nature’s Pride Multigrain Bread and using the skillet that the steak was cooked in, melt an additional tablespoon of butter at medium low heat and toast each side of the bread pieces, about a minute on each side.  Mix greens in a bowl with a little bit of olive oil, lemon juice and a pinch of salt and pepper.

Thinly slice ribeye steak and place ontop of the toasted Nature’s Pride crostinis.  Garnish with greens and top with caramelized onions and bleu cheese crumbles.  Serve immediately.

Pairs well with a sweet Riesling or a smooth Merlot.

—–

Hope you guys enjoy my recipe.  Happy Friday and have a great weekend!

As celebration of FoodBuzz’s new Healthbuzz section, I wanted to discover the mysteries of the Raw Food diet.  This month, FoodBuzz selected my proposal for 24,24,24  I decided to invite a group of my friends and together we explored the beauties of eating raw through a 5 course meal. Does that sound Awesome Rawsome?  I think so.

This was probably one of the most challenging menus for me to think of — I mean eating RAW? I am use to the heat of the kitchen, the sounds of oil sizzling in a pan but no, not this time.  One of the main rules of eating raw is nothing is cooked above 118F, any temperature above that will begin breaking down the natural enzymes in fruits and vegetables. Now many of you are thinking — So what? but because of the degradation of these enzymes, it forces our bodies to generate the enzymes necessary to digest cooked food. Our bodies are unable to produce enzymes in perfect combinations to metabolize our foods as completely as the food enzymes created by nature do. As a result, starches, proteins and partially digested fats can cause blockage to your body’s intestinal tract and arteries leading to health challenges such as high cholesterol, heart disease and stroke.

I used Raw, a cookbook written by Charlie Trotter and Roxanne Klein, as guidance through my exploration of raw foods.  They included this example about Eskimos and their raw diet:

“The Eskimos are a remarkable example of the transformative power of enzymes.  The word Eskimo means one who eats raw. While living for centuries on a diet that consisted primarily of raw whale or seal blubber, Eskimos developed no arteriosclerosis and experienced almost no incidence of heart disease, stroke, or high blood pressure.  Established nutritional doctrine would predict a high rate of these ailments given the diet, but even blubber will digest itself completely if it is not cooked since its enzymes are intact.  Once you heat even the finest olive oil above 118F, you will not be able to digest it completely.  More important, many authorities believe that eating cooked foods depletes our finite enzyme reserve.  Proof of this effect is that an eighty-five-year-old has only one-thirtieth the enzyme activity level of an eighteen-year-old.  In other words, your enzyme reserve is slowly exhausted over a lifetime of eating cooked foods.”

I found this compelling, I never thought about the importance of eating foods raw.  I mean in my mind, raw food meant leafy salads and those party veggie trays, — food isn’t meant to be eaten raw, right?  I guess that’s why I had so much fun with this proposal I had to think of a 5 course menu consisting of all raw foods, made in different ways and in clever combinations to make my guests say — Wait, this is RAW? I could eat this!

To do this, the most important thing would be to pick good quality produce and discovering the beauty of fruits and vegetables in their natural state and using them in way that would enhance their flavors. An interesting fact I also learned when reading Raw, was our bodies’ struggle with digesting unsprouted nuts and seeds — nuts and seeds contain enzyme inhibitors that prevent them from sprouting into a plant or tree; however, if they have been sprouted (soaked in water), these enzyme inhibitors will degrade and then our bodies are able to digest them naturally.

Maybe it may not be practical to say– I will eat raw for the rest of my life! In the society we live in today many of us are not able to do that.  However, I’m going to make a personal commitment to improve the quality of foods I place into my body.  Maybe as a start, I’ll start eating raw a couple nights a week, or making my meals half cooked and half raw either way, incorporating raw foods into my daily diet would never be detrimental to my health and would only improve it.  Our health is one of the few things we are able to control in our lives through daily practices of healthy eating habits and exercise; our bodies will take care of us if we take care of it.

In all of the food we eat, (fruits, vegetables, meats), there are natural food enzymes that are present in their raw state.  These enzymes are a perfect combination and fit to help our bodies digest it completely.  Enzymes act as catalysts for every metabolic reaction in our bodies: cell division, energy production, brain activity, which are essential to our mental and physical well-being.

“Nature in her never-ending perfection sees that all food, whether flesh, fruit, or vegetable, decomposes and returns to the earth from which it came.“ Roxanne Klein

Menu for Awesome Rawsome

Appetizer

Gazpacho Granita

relish of cucumber, red and yellow bell pepper and red onion

Soup

cream of corn soup with tomato basil lemon oil

Salad

heirloom tomatoes with arugula served with lemon tahini

Entrée

jicama ravioli with avocado crema and southwestern corn slaw

Dessert

watermelon medallions served with a tropical salsa in a chilled mango soup

Ingredients for Gazpacho Granita: (serves 4 to 6)

Granita

• 2 pounds ripe sweet tomatoes, peeled
• 1 tbsp sugar
• 1 garlic clove
• ¼ cup finely chopped fresh basil
• 2 tbsp fresh lemon juice
• 2 tsp coarsely ground pepper
• ¾ tsp salt

Dressing

• ¼ cup cold pressed olive oil
• 3 tbsp white wine vinegar
• ¼ tsp salt
• ¼ tsp freshly ground pepper

Salad

• 1 red bell pepper, finely diced
• 1 green bell pepper, finely diced
• 1 cucumber, peeled, seeded, and finely diced
• ½ red onion, finely diced

To make granita: Quarter tomatoes and puree in a food processor with sugar and garlic. Strain puree through a sieve to discard seeds. Stir in basil, lemon juice, pepper, and salt. Let mixture chill in refrigerator at least 20 minutes to allow flavors to develop.

Pour the granita mixture into a wide and shallow container, such as a stainless steel baking dish (the shallower the container, the quicker the granite will freeze). Cover with a lid, foil, or plastic wrap. Freeze the mixture 1 to 2 hours, until it is solid around the edges.  Take the container out of the freezer and scrape the ice with a fork, mixing it from the edges into the center.

Repeat this scraping and mixing process every 30 minutes or so (at least three times) until the entire mixture has turned into small, sequined ice flakes.  When ready to serve, scrape with a fork to loosen the granita and spoon into serving dishes.

To make dressing, whisk together all ingredients until blended.  To assemble salad, in a large bowl combine all ingredients; add dressing and toss to coat.  Spoon granita on center of serving dishes.  Arrange salad evenly around each.

Ingredients for Cream of Corn Soup: (Makes 4-6 servings)

• 4 cups sweet corn kernels
• 2 cup filtered water
• ½ avocado
• Celtic sea salt and freshly ground pepper

Place ingredients in a large bowl and using a blender or hand held blender, puree until it is a smooth consistency.  Strain through a fine mesh sieve to remove skin of kernels and taste with salt and pepper.

Garnish for Corn Soup:

• ½ cup sweet corn kernels
• ¼ cup julienned jicama
• ¼ cup microgreens
• 4 tsp tomato basil lemon oil

Ingredients for Tomato Basil Lemon Oil:

• ½ pound ripe tomatoes  
• 1 ½ cups cold pressed olive oil
• ¾ cup packed fresh basil leaves, coarsely chopped
• 2 garlic cloves, minced
• ¼ tsp hot red pepper flakes  
• 2 tsp lemon zest

Slice the tomatoes in half crosswise (through the equator) and gently squeeze out the seeds; discard them.  Working in a large bowl, rub the cut sides of the tomatoes across the large holes of a metal grater so that the flesh is coarsely grated but the skin remains intact in your hand.  Discard the skin.

Combine the tomatoes, oil, basil, garlic, and pepper flakes in a large bowl.  Place at room temperature for at least 3 hours, preferably overnight, before using.  Strain and spoon the oil off any juices into clean, dry jar.  The oil will keep in a tightly sealed jar in the refrigerator for up to 1 month  Bring to room temperature about ½ hour before serving.

To assemble soup, pour corn soup into bowls and garnish with jicama and corn mixture.  Drizzle with tomato lemon basil oil and top with microgreens.

Ingredients for Heirloom Tomatoes with Lemon Tahini: (Makes 4-6 servings)

• ½ cup tahini (sesame seed paste)
• Zest of 2 lemons
• 5 tbsp fresh lemon juice
• Salt
• 8 medium heirloom tomatoes, washed and cut into ¼ inch thick slices
• 3 cups Arugula
• 1lemon,, thinly sliced, for garnish
• Freshly ground pepper

In the bowl of a food processor, place tahini, half the lemon zest, and lemon juice; pulse to combine. With the motor running, add 7 to 8 tbsp cold water and continue to process until mixture is thick and smooth. Add salt to taste, and refrigerate until cold.

Bring tahini to room temperature.Place arugula on a large platter and arrange tomatoes on top in a tight overlapping pattern; drizzle half the tahini over the tomatoes.  Scatter remaining lemon zest on top.  Tuck lemon slices around and between tomatoes. Sprinkle with salt and fresh ground pepper.  Serve remaining tahini on the side.

Ingredients for Jicama Ravioli: (serves 4-6)

• 1 ½ medium-sized jicama, washed and peeled
• 3 cups raw walnuts, sprouted
• 1 tsp garlic
• 1 tsp chile powder
• 1 tsp cumin powder
• Celtic salt and freshly ground pepper to taste

Finely chop the walnuts and mix with chile, cumin powder and salt pepper to taste. Set aside. Take peeled jicama and cut into paper thin slices using either a sharp knife or mandoline.  Place in a large bowl of water with some fresh lemon juice to prevent discoloration.

Ingredients for Corn Salsa:

• 1 cup fresh corn kernels
• ¼ cup jalapenos, seeded and minced
• ¼ cup red onion, minced
• 1 tsp cilantro, minced
• Celtic salt and freshly ground pepper to taste

Mix all ingredients in a large bowl and taste with salt and pepper.

Ingredients for Avocado Crema:

• 1 ½ avocado, pitted
• ½ cup filtered water
• 1 tsp freshly squeezed lime juice
• ½ tsp garlic, minced
• Celtic salt and freshly ground pepper to taste

Puree and strain ingredients into a large bowl, adjusting the consistency according to your preference–  if it’s too thin add more avocado, if it’s too thick add more water.  Adjust the flavors to your taste.

Take jicama slices and using a round cookie cutter, cut into desired sizes.  Lay one jicama round and spoon walnut mixture in the middle and top with another jicama slice.  Make 3-4 per plate and top with Corn Salsa and Avocado Crema.  Serve immediately.

Ingredients for Watermelon Medallions in a Chilled Mango Soup: (serves 4-6)

• 4-6 Watermelon pieces cut into 4″ rounds 2″thick

Slice watermelon into 2″-thick slices and using a 4″ round cookie cutter, cut out 4-6 rounds.  It would be preferable to use seedless watermelon so it is easier to eat for your guests.

Ingredients for Chilled Mango Soup:

• 3 Champagne Mangoes  
• 1 ½ cups filtered water
• 1 tsp agave  
• ½ vanilla bean

Peel and slice the mangoes, discarding the pit, and place in a large bowl with water and agave.  Using a blender or hand held blender, puree ingredients until nice and smooth.  Scrape vanilla beans from the pod and allow soup to chill for at least an hour.  To make mango stars, pour some of the mixture into an ice cube tray and freeze for 1-2 hours.

Ingredients for Tropical Fruit Salsa:

• ½ pineapple, small-diced (about 2 cups)
• 1 mango, small-diced (about 1 ½ cups)
• ½ vanilla bean or 1 tsp vanilla extract
• 1 Tbsp ginger, crushed
• 2-3 cinnamon sticks

Mix all ingredients in a large bowl and allow fruit to macerate/marinate overnight. You may add a little agave or honey if the fruit is not sweet enough.

To assemble the dessert: place watermelon rounds in bowls and spoon chilled mango, filling bowls ¾ of the way.  Top with tropical fruit salsa and garnish with mint and frozen mango ice cube.