Making The Perfect Wonton

The Chinese New Year is coming up in another week or so .It's the perfect time to embrace Chinese cooking and the various dishes. One of them is wontons. Done right, these dumplings are heavenly, , especially if they're filled with a good mix of spices,meat and veggies.

David Tanis wrote about as well as gave a recipe for them in his A City Kitchen in yesterday's wednesday's New York Times Food section.Dumplings or wontons are relatively easy to make. The wrapping is the key ingredient and it's simple. Combine itwo cups of  flour and 3/4 cup of just boiled  water with a pinch of salt.. Knead the dough into a smooth ball. Cut the dough into about thirty or forty smaller balls and then roll out. For larger wontons cut about ten to twenty pieces. Use a pasta maker if you have one. Also if you're stacking the wrappers, dust them with conrstarch first so they don't stick to each other.wrappers can be kept in the freezer for a few days. They can be dyed, using beet, carrot or spinach juice.These last can be made with taking the veggies and simmering a half cup of each in four cups of water for two hours. The entire filling and cooking process takes about seven minutes to execute. The wontons only take four minutes to thoroughly cook up if they are boiled.


The stuffing is the best part as Mr Tanis declares.He combines sea scallops and shrimp with scallions.Ginger and chili peppers give them kick and bite.If you want more of a veggie taste then omit one of the seafoods and sub in shredded cabbage or carrots.Home chefs can also try a pork and shrimp filling too. This is six ounces of cooked shrimp mixed with half a cup  of chopped cooked pork (never use raw pork for dumplings, because there is always the threat of trichonosis ) To soften the two strong flavors, add mushrooms, onions and scallions. Wontons can be wonderfully vegetarian too. You can add mashed cooked tofu, onions, bean curd, along with cabbage and bok choy, Flavoring is up to you  and if you can stand heat. Mr, Tanis adds a tablespoon of chili along with a tablespoon of grated ginger. Decrease these amounts if you want a milder taste. He also incudes a dipping sauce that is made from rice vinegar, spicy sesame oil and scallions.You can also just make a great sauce from scallions and soy  together or even duck sauce, a mix of peach or apricot jam, white vinegar, soy sauce and sesame oil along with ginger and water.

Celebrate the Year of the Goat with yummy homemade dumplings and sauces. They will be better than nay take out and customized to your tastes. Enjoy them boiled with a great just mixed dip.

Parmigiana Restored

Chicken Parm is a standard at  every pizzeria and sub shop.Surprisingly it was the height of elegance at restaurants back fifty years ago.It can still be elegant as well as comforting during these chilly nights.Best of all it can be made with any meat or vegetable.

Melissa Clark reclaimed this dish in her Good Appetite column in today's New York Times Food section.She delved into the dish's history which started in southern Italy sometime in the 18th Century Most  restaurants in Italy only serve the eggplant kind. The earliest recipe comes from an 1837 cookbook and it's not far from what is made today. There is fried eggplant covered with a tomato ragu and generously covered with Parmesan cheese.Other vegetables were also used, such as artichoke, fennel and zucchini. Meats were added much later on, thanks to Italian immigrants coming to America. Meatball, sausage and even shrimp were no being subbed in for the eggplant.Somewhere along the way the meats became breaded. According to the great chef, Lidia Bastianich the true Italian version has none of that . she had to learn how to make the dish from her first restaurant's chef who was Italian himself.

Making the perfect parmigiana is easy. There are a lot of steps and the prep and ingredients should be exact. The first step is breading. The coating should be crispy enough to hold up to the sauce which can sog the filling.The breading should be done in advance, as recommended by Lisa Bamonte whose family owns the great Brooklyn landmark Bamonte's Ristorante..It is a three step process of flouring , then dipping into an egg bath and them another  dip into bread crumbs.The tomato sauce is also crucial,it needs to be acidic ,You can use your frozen ones from your garden or a mix of paste and plum tomatoes.Cheese should be a mix of creamy mozzarella for sweetness and Parmesan for tang, however it should be real Parmesan bought from a salumeria,Personally I would just use only the Parmesan to make it as true  to the original recipe.The main ingredient can be varied.. There is a recipe for chicken veal and cauliflower, but if you want to try shrimp or artichoke, that's fine too. Ms. Clark also recommends a side of spaghetti or even garlic bread with it. It really depends how hungry you are. Garlic bread is great for sopping up the sauce however a small side of pasta can also do the trick.

A dish of Parmigiana is not only an elegant dish but also a homey one. Done right it is a perfect blend o f cheese,sauce veggies or meat.Make it the traditional way and enjoy this amazing blend of flavors and textures.

Easy Gluten Free Cooking

Anyone with gluten allergies knows how difficult it is to come up with meals or even to enjoy a home baked treat. However that's all going to change with a new cookbook Bob's Red Mill Everyday Gluten-Free Cookbook.There are all sorts of recipes from baked goods to even salads that will help improve lives and diets. They're also great for those who just want a healthier lifestyle without sacrificing variety and style.

The book was written by Dr  CamillaV. Saulsbury  and published by the food centric publisher, Robert Rose.Dr Saulsbury is a food instructor and a big fan of what's known as ancient grains. These are quinoa , amaranth , millet  teff and psyllium., These have been around for millennia, being cooked and eaten from the ancient Japanese to the  Aztecs. Many home chefs  shy away from these because they feel that the grains are hard to get or expensive. This is farther from the truth . These grains are easily accessible and easy to cook with (think polenta).Each grain is explained and there are instructions on how to cook them on their own(add some butter and spices and they make excellent sides) Dr. Saulsbury includes an extensive guide to these different grains along with one for spices and herbs. I like that she also has a how to guide for selecting free range and organic eggs as well as one defining the different types of milk from cow to almond and hemp.

The cookbook has a wide variety of international recipes. There are crepes made with both millet and sorghum flours,huevos rancheros with amaranth along with amaranth paella.Kids will love this book too. There are fun enchiladas and burgers plus a a yummy array of baked treats.. Chocolate chip cookies are made with an ancient grains combo of  millet, oats and chia seeds {yes, those chia seeds like those of a chia Pet) along with cocoa chia gelato that has a surprise ingredient , dates for solidness.The cookbook is excellent for those who want to eat healthier as well. Dr. Saulsbury puts all natural ingredients  as well as lean meats and fish in all of main meals.Chicken and salmon figure large in these  as well as tuna. Salads are a mix of brightly colored good for you veggies blended with all sorts of grains and spices.The sides are delicious as well and some like teff polenta can easily be made into the main dish.

Gluten free cooking doesn't have to be boring and bland. Bob's Red Mill Everyday  Gluten - Free Cookbook is testament to that with its' wide array of dishes and treats. They are not only healthy , but flavorful and exciting.

The Great British Bake Off : Rule Britannia Sweets

Competitions are usually thought of as a solely American idea. After all we compete with each other on everything, from survival to dress design. However the British  are just as blood thirsty - yet in a very polite genteel way.Watch The Great British Bake Off on PBS and you'll see  that in action.

I loved the American version shown here during the summer of 2013. That was hosted by the funny and folksy Jeff Foxworthy, with the great British baker and judge Paul Hollywood and Mexican chef Marcella Valladolid. The British version, where the American  one stems from has Mr. Hollywood and Mary Berry, a very genteel lady who's kind of like the Margaret Thatcher of judging. Rounding out this are an English comedy duo.Mel Guidroyc and Sue Perkins. The last  two have a sharper repartee with the contestants than Foxworthy and at times it seems they're almost mocking the contestants.. The bakers  come from all over the UK which means a variety of different accents. Some are easy to understand, some you just scratch your head and ask :what did he or she just say ?"Like their American counterparts , they are passionate about baking, being experts in a variety of different categories.Thankfully the losers are gently let go despite the sometimes brutal and acerbic critiques. One truly refreshing aspect of this are the contestants' attitudes towards each other. Instead of being rivals, they are more like a caring and supportive team. That could just be the genteel British nature.

What I love about the show is the different English sweet and savory bakes. I thought that they and the American recipes were similar but no. Both Yankee and Brit versions of the show  are divided into three sections.There is the signature challenge, a bake using a tried and tested recipe that the amateurs bakers make for their friends and families. Then there is the technical bake which is one using the same ingredients and recipe provided by Hollywood and Ms Berry. This is perhaps the most grueling because the finished product has to be exact, a sometimes difficult trick, The last is the  showstopper a bake designed to impress the judges with both looks and taste. The recipes are completely different from what was on the CBS show.. There are lavish meat pies, filled with everything from haggis to prunes and pork to the quintessential meringues. There are also sponge cakes as well as baked puff pastry wrapped pears, unusual here in the States. I'd love to seefuture contestants conquer true American recipes like chocolate chip cookies, pecan pie and cornbread.Most of the English recipes are French influenced as well  and not as hearty, or as as rustic as ours. They look elegant in a Jane Austen tea party kind of way  and have definitely sparked my urge to make them at home.

The Great British Bake Off is on every Sunday at 4PM.EST.If you have time or are tired of football or ice skating watch this. It's interesting on so many levels,a truly well baked show

Your Super Bowl Checklist

By now most Super Bowl party hosts have their menu raring and ready to go. However there's always that last niggling must have, Before you even marinate a wing or slice a bun stop and ask yourself. What have I missed?Is there anything I need to get or get more of?

One of the most popular items for the Big Game is the avocado. Millions of them are going to be used in making endless gallons of guacamole dip. Unfortunately these  little  alligator or gator pears  can be divas. The ripest ones should always go into making guac. These should be a deep forest green in color and slightly soft to the touch. However some hosts just quickly grab them , not testing for ripeness.That's why you should have a few extra ones in case there are still unripe ones. Cut them to see their firmness.If they're too hard then toss them back in the fridge and add to a mid week salad when they're a bit more mature..The same goes for  the other ingredient tomato. Have  extras on hand just in case there a re some rotten or not ripened ones. Also make sure you have enough for your guests. There's always a chance for a second bowl. The same goes for other dips as well. Get plenty of sour cream and Greek yogurt. Don't worry if you have extra. You can always use them in cooking or even baking. Hot snacks are another care altogether. Everyone loves any hot treat and some fans can wolf down those nibbles faster than a quarterback  running with a pigskin. .Have double boxes of mini pizzas, pigs in blankets, cheese puffs along with mini sliders and baby crab cakes. Also make sure you have plenty of condiments to go with all of them too.

For those barbecue lovers, check your inventory.There should be plenty of briquettes and wood to sustain you to the Jimmy Fallon show after the Super Bowl. Also you should have extra ribs and burgers just in case party crashers  show up or the meats wind up getting super grilled. Run out tonight if you don't have enough ingredients for marinades and rubs. It's twenty four hours before the event. There's still plenty of prep time left. Sides are another thought. Do you have enough cabbage to make cole slaw for thirty? What about those frozen ears of corn or cornbread for chili. Now is the time to do last minute food shopping.While your are your grocery, think about other inventory too. Is there enough soda and water to sustain a crowd? Do you have enough beer or wine? Get extra tableware too. Let's face it some people are fussy and want a new fork with every new plate of food. Stock up now  on those as well as on napkins and paper towels.Buy extra boxes of wet naps if you're serving ribs and wings. You don't want to spend Monday morning cleaning off greasy and sticky  fingerprints from everything in your house.

As with every party or gathering, just be prepared.Having extras around cuts down on hassles and shortages of a favorite food. Think about what you need and get It now. You want to spend Super Bowl Sunday watching the game, not last minute food or drink shopping.

Touchdown For Healthy Eating

Everyone goes wild during the Super Bowl weekend. There's tons of goodies , both savory and sweet to sample and munch on/ Unfortunately most are the wrong choices.The best bet is eating healthy. You'll feel as good as when your team wins.

Veggies are always a wise choice. Luckily every party usually has a crudité platter. Fill up on celery and carrots, because these are the most satisfying. Grape tomatoes are also a wise choice  too and fun to pop into your mouth. Instead of  immersing that stalk or floret in whatever dip offered just do a tiny scoop to get the flavor. Another way of eating healthy veggies is offering to bring the vegetable platter. That way you can also bring the dip and control what goes in it.. If you're hosting  then go for a Greek yogurt based dip. You can add minced onions to create a very healthy onion dip. For fire whip in cut up jalapenos and a few drops of hot sauce. One of the healthiest dips is guacamole. Load it with fresh onion and tomato  with a dash of lime juice. Serve with whole wheat chips or baked potato chips. Pretzels can also be dipped in these sauces too. Football fans love anything cheesy  however this isn't always a heart healthy choice.Try the low fat or even soy kind . Both can be had in several different flavors, from Monterey Jack to mozzarella.You can even make mini grilled cheese sandwiches or English  muffins pizzas with them.

One of the staples of any football party is wings. These are usually over fried , soaking in grease  and a soggy bread coating.Sometimes one wing is a whopping 800 calories thanks to all the battering and frying.. Aim for healthy here. Try oven baked  after a soak in a flavorful marinade. As for the dip, again use Greek yogurt for a better ,low fat and low calorie one. Sliders are another Super Bowl party must have.These are tasty and they do go down fast. Make them healthier by subbing in turkey or soy instead of beef. If you have to have beef sliders, then be judicious with toppings. Stick with veggies like a tomato and pickle slices. Stay away from the mayo and slather on mustard or ketchup. If you're making them then top either turkey or soy bacon and soy cheese .Another choice is grilled veggie sliders filled with eggplant and asparagus  along with sliced beefsteak tomatoes and onions.. Most parties end with a football shaped cake or themed cupcakes. Try a chocolate fondue instead , using dark chocolate for the dip and fun fruit chunks like pineapple  or , apples .Even chunks of low fat angel food cak can be dunked in . Spiced grapes are another nice ending. Roll wet grapes in cinnamon and nutmeg and let set in the fridge for half an hour.

Score a winning touchdown for your heart by eating healthy at this year's Super Bowl party You'll feel better too by sticking with low calories snacks and sweets. It's a win win situation.

North Carolina's Women In Charge

The cooking industry has always been surprisingly male. Most of the great chefs have been men.It's been men who have run restaurants and alehouses throughout the centuries.Of course that changed with Fannie Farmer creating a cook book 150 years ago and a century later Julia Child as TV's first chef. Still  it's a man's world, well except in North Carolina.The whole farm to table movement is handled by and managed by women. Here they rule - and rule well.

It was the topic of an article written by New York Times Food regular , Kim Severson interviewed several women chefs s well as industry experts and farmers. The state  itself is an unusual one. Most of the population these days are Northern transplants, food savvy and used to more worldly fare.North Carolina is also a university state, drawing  student and staff populations from all over the world. They are  more open, maybe more sophisticated in their eating habits. These transplants want much more than just grits and fatback . Thanks to chefs such as Vivian Howard, who is the star of the PBs show"A Chef;s Life" , the restaurant fare is more hipster Brooklyn than the Old South.An el Bulli graduate Katie Button has opened up a tapas bar in the small Blue Ridge Mountain town of  Ashville.Another reason why is that there is not the amount of competition there as there is in New York, Los Angeles or even Boston or Chicago. A women chef has a better chance of opening up a successful restaurant there and maintaining its' success.

The same mentality  has extended to women farmers as well.They are the ones that supply the cuts of beef as well as grains. However there are some good old boys who have a problem with this. Jennifer Curtis who owns First hand Foods, a sustainable meat supplier, has encountered prejudice and misogynist attitudes..Men want to buy from men, especially if it's beef. There's sometimes a problem with other women too but it's not as bad. Mostly it's a sisterhood where they all rely on each other. After all these are the ones who are in charge of the pickle and bread companies, the orchards and pig farms. They need each  other to survive. In fact to help foster this attitude the state has the only female centric women's meat sellers conference.

A kitchen is a woman's place, but so is a restaurant and heading the farms.It is never more so seen than in North Carolina. women rule here as they till the land and nurture the state with good food.