Chinese Dumpling Delight

Pork Pot Stickers

Chicken Wonton Soup

Veggie Spring Rolls

Crab Rangoon with Dipping Sauce

Pork pot stickers

  Yield: 2

½ cup ground pork

2 cloves garlic minced

1 green onion, finely chopped greens and whites

1 tablespoon minced ginger

2 teaspoon soy sauce

1 tablespoon oyster sauce

¼ teaspoon sesame oil

¼ teaspoon cornstarch

Pinch cayenne pepper or drizzle of chili oil

½ cup finely chopped cabbage

¼ package wonton wrappers

Water for glue

In a large bowl combine pork, garlic, green onion, ginger, soy sauce, cornstarch, sesame oil, oyster sauce, cayenne pepper or chili oil, and cabbage. Mix together until fully combined. Place a wonton down, using a small spoon, scoop a small about of mixture in center of wonton, dip your finger in water then line the edges with water. Fold wanton over it making a triangle. Then crimp edges together upright to make a pretty top.

Place in a steamer basket lined with cabbage or parchment. In a large skillet with water, place into and steam until done, 5-7 minutes. place onto plate and serve with desired dipping sauce.

Chicken wonton soup

  yield: 2

½ cup ground Chicken

2 cloves garlic minced

1 green onion, finely chopped greens and whites

1 tablespoon minced ginger

1 teaspoon lemon grass

2 teaspoon soy sauce

¼ teaspoon sesame oil

¼ cornstarch

Pinch cayenne pepper or chili oil

½ cup finely chopped cabbage

¼ package wonton wrappers

4 cups water

1 tablespoon miso paste

1 teaspoon soy sauce

1 teaspoon sesame oil

In a large bowl combine chicken, garlic, green onion, ginger, lemon grass, soy sauce, sesame oil, cornstarch, cayenne pepper or chili oil, and cabbage. Mix together until fully combined. Place a wonton down, using a small spoon, scoop a small about of mixture in center of wonton, dip your finger in water then line the edges with water. Fold wanton over it making a triangle. Then crimp edges together upright to make a pretty top.

In a medium sauce pot add liquid, miso, soy sauce, and sesame oil. Bring to a boil then drop wontons into soup. Once wontons begin to float turn heat to low adjust seasoning with soy sauce and sesame oil and serve.

Crab Rangoon

  yield: 2

1 garlic clove, minced

¼ (8 ounce package) cream cheese

3 ounces Imation or real crab meat

1 green onion, chopped

½ teaspoon Worcestershire

Soy sauce to taste

12 wonton wrappers

Water for glue

Oil for frying

in a small bowl combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce.

Place small amount of mixture on wonton wrapper. Fold wonton wrapper over in half making a triangle. Then fold upright to make it pretty

Place oil in a large skillet and heat to 350”F

Place Rangoon in oil and fry until golden brown.

Serve on warm plate

Serve with desired dipping sauce

Sesame Ginger Dressing

Ingredients

2 tablespoons light soy sauce

½ cup vegetable oil

3 tablespoons rice wine vinegar

1 tablespoon sesame oil

1 tablespoon fresh lime juice

1 clove garlic minced

3 tablespoons honey

1 tablespoon fresh ginger grated

1 teaspoon Sriracha or to taste

2 tablespoons water

1 teaspoon sesame seeds optional

Instructions

Combine all ingredients in a jar and shake well to combine.

Enjoy over salads, as a marinade, in stir fries or as a dip.

Sweet thai chili sauce

yield: 1 cup

1 ½ cup sugar

½ cup vinegar

½ cup water

1 tablespoon garlic minced

1 ½ teaspoon chili flakes

1 ½ teaspoon Sirach

1 tablespoon cornstarch

1 teaspoon salt

Mix everything in a sauce pot and cook until thickened

Dipping Sauce for Dumplings

¼ cup soy sauce

1 tsp sesame oil

1 Tbsp garlic minced

1 tsp sesame seeds

1 Tbsp cilantro

½ Tbsp chili oil

½ Tbsp ginger minced

1 Tbsp rice vinegar

1 ½ Tbsp maple syrup

Combine all in bowl and serve with dumplings.

Veggie spring rolls

  Yield: 2

2 cups cabbage

½ cup mushrooms, diced small

1 carrot shredded

1 green onion, finely chopped whites included

2 garlic cloves, minced

1 tablespoon ginger, finely minced

¼ teaspoon cornstarch

1 teaspoon soy sauce

1 teaspoon sesame oil

¼ container wonton wrappers

Water for glue

Veggie oil for frying

In a small bowl combine cabbage, mushrooms, carrots, green onions, garlic cloves, cornstarch, rice noodles/paper, soy sauce and sesame oil. Mix well and take a large wonton wrapper and place ½ cup of the mixture into the center. Fold first corner up making a triangle, then tuck the sides in and roll the rest of the way up. Use water to glue the edges together. Repeat until all wrappers and mixture is used.

In a large skillet heat veggie oil up to 350”F

Add spring rolls and cook until golden brown. Remove place on warm plate and serve with desired dipping sauce.

Lychee Lime Sorbet

Ingredients

1 can whole seedless Lychees 20 oz

2-4 Tbsp lime juice

¼ cup organic cane sugar

2-3 pinches of salt

1. Puree ingredients in food processor/ blender.
2. Run through Ice cream machine until frozen

Chocolate Puddings with Miso Caramel

Ingredients

• 2 large eggs
• 1 large egg yolk
• 2 tablespoons unsweetened cocoa
• 2 tablespoons cornstarch
• ¼ teaspoon kosher salt
• 2 ½ cups whole milk
• 1 ½ cups granulated sugar, divided
• 1 cup semisweet chocolate chunks
• ½ cups unsalted butter (4 ounces), cubed and softened, divided
• ¾ cup heavy cream, warmed
• ⅔ cup light corn syrup
• 2 tablespoons water
• 2 tablespoons red miso
• 1 tablespoon fresh lemon juice
• ¼ teaspoon vanilla extract
• Whipped cream, for serving

Directions

1. Whisk together eggs, egg yolk, cocoa, cornstarch, and salt in a heatproof bowl until smooth; set aside. Cook milk and3/4 cup sugar in a medium saucepan over medium, whisking occasionally, until milk is steaming and sugar is dissolved, 5 to 7 minutes. Remove from heat. Gradually drizzle hot milk mixture into egg mixture, whisking constantly, until well combined. Return mixture to saucepan; cook over medium-high, whisking constantly, until mixture thickens and begins to bubble, about 5 minutes. Remove from heat; whisk in chocolate and 2 tablespoons butter until smooth. Divide pudding among 6 (8-ounce) glasses; cover each with plastic wrap. Refrigerate until cold, 3 hours or up to overnight.
2. Cook cream in a small saucepan over medium-low, stirring occasionally, until steaming, 2 to 3 minutes. Remove from heat, and set aside. Cook corn syrup, 2 tablespoons water, and remaining 3/4 cup sugar in a medium saucepan over medium-high, without stirring, until mixture is boiling and deep amber in color, 10 to 12 minutes. Remove from heat; gradually whisk in warm cream and remaining 6 tablespoons butter until smooth. Add miso, lemon juice, and vanilla; whisk until smooth. Set aside; let cool until warm but not hot, 15 to 20 minutes.
3. Pour 2 tablespoons caramel over each chilled pudding. Top each pudding with a dollop of whipped cream. Serve with remaining caramel.

Roasted Beet Arugula Salad with Orange Vinaigrette

Freshly made Fettuccini with Creamy Garlic Butter Sauce

 Steak Bites with Balsamic Glaze

Lemon Gelato

Beet, Orange and Arugula Salad

INGREDIENTS

1 tablespoon freshly squeezed orange juice

1 teaspoon balsamic vinegar

1 tablespoon sherry vinegar or red wine vinegar

Salt and freshly ground pepper to taste

3 tablespoons grapeseed oil or sunflower oil

1 tablespoon extra-virgin olive oil

2 large or 4 small beets, roasted, peeled, and cut in rounds or half-moons (depending on the size)

1 oranges, peel and pith removed, cut into slices or half-moons (depending on the size)

4 cups wild or baby arugula

2 tablespoons chopped cilantro

¼ cup chopped walnuts

PREPARATION

Step 1

In a small bowl or measuring cup, whisk together the orange juice, balsamic vinegar, sherry or red wine vinegar, salt and pepper, and oils. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired.

Step 2

Toss the beets with 1 tablespoon of the dressing. Toss the arugula with 3 tablespoons of the remaining dressing and arrange on a platter or in a wide bowl. Arrange the beets and oranges on top of the arugula in an alternating pattern and drizzle on the remaining dressing. Top with the cilantro and walnuts, and serve.

TIP

Advance preparation: Roasted beets will keep for 4 days in the refrigerator. They can be prepared and tossed with the tablespoon of dressing, and the oranges can be prepared, several hours before assembling the salad.

Fresh Pasta Dough

yield: 2 servings

1 ¼ cups all purpose flour

2 large eggs

1 tablespoon olive oil

½ teaspoon sea salt

  Making fresh pasta dough is fun and very easy. Traditionally, the dough is mixed directly on a board or counter but it is acceptable to begin the dough in a bowl to limit the cleanup. Laminate counter tops are fine for kneading dough but natural or engineered stone is best as it is non-porous and maintains constant temperature, especially important when working with yeast doughs.

  In a bowl or on a countertop, combine the salt and flour. Using your fingers, create a well in the center of the mound, being sure that the well’s walls are equally thick and high. In a separate container, combine eggs and olive oil. Scramble eggs with a fork to incorporate oil.

  Add 1/3 of egg/oil mixture to center of well. Using a swirling motion, pull flour from inner walls of well into eggs and mix until it forms a thick paste. If working on a countertop, be careful not to break through the walls of the well as egg will run out over the work surface. When center is no longer runny, add half of remaining egg mixture and stir to paste. Add remaining liquid and repeat. Continue to mix until fork is no longer effective and then turn dough out onto work surface.

  Knead dough by flattening, folding it in half and pressing hard with the palm of your hand. Rotate 90’ and repeat over and over until dough is a consistent color (no patches of flour or egg mixture) and begins to feel springy. Pasta dough should be visibly bumpy but soft and smooth to the touch. To test, press a finger into dough. The depression made by your finger should spring back almost entirely. Flatten dough into a disk 1 ½ inches thick, wrap with saran and place in cooler to rest for 20-30 minutes or until finger divot does not bounce back. This means that the gluten that was excited in the kneading process has relaxed and the dough is ready to be rolled and cut.

 Creamy Garlic Steak Fettuccine

  Yield: 2:

1 pasta recipe, prepped and cooked

1 cup cubed or sliced steak

Salt and pepper to taste

2 tablespoons butter

2 cloves garlic, minced

1 cup heavy cream

½ cup parmesan

1 tablespoon parsley

½ cup chopped tomatoes

2 cups spinach

1 tablespoon balsamic glaze

In a large skillet over medium high heat add steak. Cook until caramelized then remove from pan. Add butter and garlic then cook until fragrant. Slowly pour in heavy cream while stirring to pick up any fond on bottom of pan. Once heavy cream in added bring to a boil and add tomatoes, and spinach. Cook until spinach is wilted. Turn heat off, add cooked pasta to pan along with parmesan, parsley, and steak. Toss to fully coat and incorporate. Adjust seasoning with salt and pepper then finish with balsamic glaze. Serve.

Lemon Gelato Recipe

SERVINGS 6

INGREDIENTS

125 ml lemon juice ½ cup (about 3 lemons)

150 g granulated sugar ¾ cup

250 ml milk 1 cup, whole and fresh

250 ml heavy cream 1 cup

INSTRUCTIONS

How to Make Lemon Gelato WITH Ice Cream Maker

Wash and squeeze the lemons. You will need about 125 ml (½ cup) of juice. Of course, it depends on the size of the lemons. About three lemons should be fine.

Strain the juice through a strainer to remove any seeds or peels.

Pour the strained juice into a larger container. Add the sugar to the lemon juice and stir.

Then add the heavy cream and finally the whole milk. Mix thoroughly with a spoon until the sugar is completely dissolved.

Pour the mixture into the basket of the ice cream maker, close it and start. After about 40 minutes (time may vary depending on the model of the machine) your lemon gelato is ready!

How to Make Lemon Gelato WITHOUT Ice Cream Maker

Wash and squeeze the lemons. Strain the juice through a strainer to remove any seeds or peels.

Pour the juice into a larger bowl. Add the sugar and stir. Then add the very cold whole milk. Mix thoroughly with a spoon until the sugar is completely dissolved.

Whip the cream with the help of a stand mixer or an electric whisk.

Then add the milk and lemon mixture and stir gently from bottom to top to combine. Pour the mixture into a gelato container and place it in the freezer for about 5 hours. Every 30 minutes you have to break the frozen surface. So remove from the freezer and mix for about 30 seconds using a hand whisk or an electric whisk on low speed.

Crab Cakes

Homemade Fettuccine Pasta w/ Cajun Cream Sauce

Caesar Salad with Garlic Croutons

Chocolate Lava Cobbler

Fresh Pasta Dough

yeild: 2 servings

Making fresh pasta dough is fun and very easy. Traditionally, the dough is mixed directly on a board or counter but it is acceptable to begin the dough in a bowl to limit the cleanup. Laminate counter tops are fine for kneading dough but natural or engineered stone is best as it is non-porous and maintains constant temperature, especially important when working with yeast doughs.

1 ¼ cups all purpose flour

2 large eggs

1 tablespoon olive oil

½ teaspoon sea salt

  In a bowl or on a countertop, combine the salt and flour. Using your fingers, create a well in the center of the mound, being sure that the well’s walls are equally thick and high. In a separate container, combine eggs and olive oil. Scramble eggs with a fork to incorporate oil.

  Add 1/3 of egg/oil mixture to center of well. Using a swirling motion, pull flour from inner walls of well into eggs and mix until it forms a thick paste. If working on a countertop, be careful not to break through the walls of the well as egg will run out over the work surface. When center is no longer runny, add half of remaining egg mixture and stir to paste. Add remaining liquid and repeat. Continue to mix until fork is no longer effective and then turn dough out onto work surface.

  Knead dough by flattening, folding it in half and pressing hard with the palm of your hand. Rotate 90’ and repeat over and over until dough is a consistent color (no patches of flour or egg mixture) and begins to feel springy. Pasta dough should be visibly bumpy but soft and smooth to the touch. To test, press a finger into dough. The depression made by your finger should spring back almost entirely. Flatten dough into a disk 1 ½ inches thick, wrap with saran and place in cooler to rest for 20-30 minutes or until finger divot does not bounce back. This means that the gluten that was excited in the kneading process has relaxed and the dough is ready to be rolled and cut.

Cajun cream sauce

Yield 2

1 cup heavy cream

½ tablespoon basil

½ tablespoon thyme

3 garlic cloves minced

½ teaspoon red pepper flakes

1 tablespoon parsley

1 tablespoon green onions

½ cup parmesan

Salt and pepper to taste

Combine everything in a sauce pot and mix until cheese is melted and sauce is smooth

Southern style crab cakes

  yield: 2

1 tablespoon Dijon mustard

½ can crab meat

½ cup bread crumbs, divided

1 teaspoon old bay seasoning

1 teaspoon paprika

1 green onion, chopped

¼ cup sour cream

½ cup frying oil

1 egg

Roasted red pepper aoli

½ roasted red pepper

1 cup mayonnaise

1 garlic clove

Pinch salt

1 tablespoon parsley

Place roasted red pepper, garlic, and mayonnaise in a blender. Blend until smooth and no chunks are present. Stir in salt, and parsley. Pour out into a bowl or squeeze bottle

Set aside.

In a medium bowl add crab meat,egg, mustard, green onion, paprika, old bay seasoning, sour cream, green onion, and salt and pepper to taste. On a clean plate add bread crumbs. Form a patty with the crab cake filling, place into bread crumbs and coat completely on both sides. Place into frying oil, fry until golden brown and serve with zesty mayo.

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Caesar Salad with Garlic Croutons

Yield: 2 servings

2 thick slices Italian bread or 4 thick slices French baguette cut in 1 inch cubes

1 tablespoon oil

1 teaspoon garlic, minced or powder

¼ cup olive oil

1 tablespoon Italian parsley, chopped

½ cup grape tomatoes split lengthwise

1 large egg yolk

1 small anchovy filet or ¼ teaspoon anchovy paste

Juice of ½  lemon

1 teaspoon fresh garlic, minced

½ teaspoon Dijon mustard

1 head romaine lettuce, chopped

Sea salt and pepper to taste

In a bowl combine bread, oil and garlic. Toss to combine then place in oven at 350”F for 15 minutes or until golden brown. Time will differ depending on size of sliced bread.

In a small bowl combine, 1 teaspoon minced garlic, egg yolk, lemon juice, mustard, and anchovy. Stir to combine well. Slowly pour in olive oil while vigorously whisking. Once all oil is added, taste and adjust seasoning with salt and pepper. in the same bowl toss rest of salad ingredients and serve.

Brownie pudding (chocolate lava cobbler)

  yield: 8

1 cup flour

2 teaspoon baking powder

1 teaspoon salt

2/3 cup sugar

2 tablespoons cocoa powder

½ cup milk

2 tablespoons veggie oil

1 teaspoon vanilla

1 cup brown sugar

4 tablespoons cocoa powder

1 ½ cup hot water

Preheat oven 350

Grease 9×9 pan

In a small bowl mix together flour, baking powder, salt, sugar, 2 tablespoons cocoa powder, milk, veggie oil, and vanilla. The batter will be very thick. Pour into prepared pan, spread evenly.

In a small bowl combine brown sugar and remaining cocoa powder, pour over top of thick batter. DON’T MIX.

Pour hot water on top and place in the oven. Bake for 30-40 minutes. Serve warm with vanilla ice cream.

Fresh Dumpling Wrappers

Shrimp and Pork Steamed Dumplings

Rangoon with Sweet Thai Chili

Egg Drop

Ginger Ice Cream

Dumpling dough

  Yield: 2

 1 cup flour

½ cup flour for bench flour

½ cup water

Add water to a bowl and add 1 cup of flour on top. Start to mix together until a dough ball forms. Knead until smooth with a little give (like fresh pasta). Use extra ½ up of flour for rolling.

Flour a work surface and roll dough into a 1 inch log (like gnocchi) cut into 1 inch pieces and using a rolling pin, roll each piece into a round disk. (ovules are okay too!)

Use for steaming, frying or pan searing dumplings!

Egg Drop Soup

  Yield: 2

4 eggs, scrambled

4 cups chicken stock

1 tablespoon corn Strach

¼ cup water

1 green onion, chopped

Add water and cornstarch together and stir to fully combine. Set aside. Bring chicken stock and corn Strach slurry mixture up to a boil in a pot. Turn heat off. Slowly pour eggs into pot in a clock work motion. The slower you pour the longer thinner ribbons you’ll get. Once all eggs are added, stir, add green onions and serve.

Rangoon

  Yield: 2

1 garlic clove, minced

½ cup cream cheese

1 green onion, chopped

1 teaspoon Worcestershire

Soy sauce to taste

wonton wrappers

Water for glue

Oil for frying

Optional chili oil

in a small bowl combine garlic, cream cheese, green onions, Worcestershire sauce, and soy sauce. (if using chili oil add in this step)

Place small amount of mixture on wonton wrapper. Fold wonton wrapper over in half making a triangle pinch the top allowing the ends to remain open. It’ll look like a pointed cannoli. Bring end points up and pinch to the top. You should have four corners.

You could also fold wonton into a triangle and leave as is.

Place oil in a large skillet and heat to 350”F

Place Rangoon in oil and fry until golden brown.

Serve on warm plate

Serve with desired dipping sauce

Shrimp and Pork Steamed Dumplings

  Yield: 2

 Dumpling or wonton wrappers

Filling:

¼ cup ground shrimp

¼ cup ground pork

1-2 clove garlic, minced

1 teaspoon ginger minced or grated

1 green onion, chopped

Pepper to taste

½ teaspoon soy sauce

½ teaspoon sesame oil

1 teaspoon plum sauce or oyster sauce

Chili oil to taste if desired

In a bowl combine all filling ingredients. Place 1 teaspoon amount into wonton/dumpling wrapper. Fold into desired shape and place in bamboo steamer over water. Steam for 7-10 minutes. Serve.

Sweet Thai chili sauce

Yield: 2

1 ½ cup sugar

½ cup vinegar

½ cup water

1 tablespoon garlic minced

1 ½ teaspoon chili flakes

1 ½ teaspoon Sirach

1 tablespoon cornstarch

1 teaspoon salt

Mix everything in a sauce pot and cook until thickened

GINGER ICE CREAM

Ingredients

• 2 cups (473 ml) whipping cream
• 1 ¼ cups (300 ml) sweetened condensed milk
• 1 1 tsp vanilla extract
• 4 inch knob of ginger grated
• ⅓ cup crystallized ginger cut into small pieces

Instructions

1. Pour the container of whipping cream into a small saucepan and grate the ginger into it. Let steep for 20 minutes.
2. Pour the cream through a sieve into the bowl of an stand mixer with a whisk attachment.
3. Whisk until you have soft peaks.
4. Add the condensed milk and vanilla extract.
5. Mix for for about a minute until fully incorporated.
6. Turn off mixer and with a spatula, fold in the crystallized ginger.
7. Pour into a freezer safe container and freeze overnight.