Displaying items by tag: appetizers

These vegetarian dumplings are based on the ones at Mission Chinese restaurant in New York City. The recipe has been adapted by Olivia Simpson, who worked at Mission Chinese, and Donna Borooah for the home kitchen. Check out the video at the bottom of the page to see our technique for crimping dumplings.  

For a real flavour boost, use rehydrated dried mushrooms instead of fresh in the dumpling mixture. They provide an umami kick and a more authentic Chinese flavour. The mixture tastes quite salty but once cooked it is balanced out by the wrapper. You can find dumpling wrappers in most supermarkets and in Asian grocery stores. Sometimes they are called gyoza wrappers.

Serve these with the lace intact by inverting the skillet onto a plate and breaking off the dumplings one by one as you eat them. Alternatively, arrange the individual dumplings on a serving platter with the lacy edges showing.

 

The best way to serve these is to invert the skillet onto a plate with the lace intact and break off the dumplings as you eat them.

19.10.2016
Published in Recipes
I used a flatbread that was about 9 x 12 inches (23 x 30 cm). If dandelion greens are unavailable, replace with arugula (which does not have quite the same punch but is good nevertheless).
20.05.2015
Published in Recipes
Russians serve blinis with all kinds of toppings, not just caviar. Because the blinis are small the toppings are finely chopped to sit on top easily. The Russian zakouski table is a large table holding hors d’oeuvres that are served before the meal. Blinis are always a part of it. Traditionally they are made with yeast, but this method makes excellent ones. Blinis freeze well.
11.02.2015
Published in Recipes

This recipe comes from one of my students at the Stratford Chefs School.

“Full of sharp, bitter and bright flavours, this crisp salad is perfect for pairing with traditionally heavy winter meals,” says Sam Bavaro, a second-year student. “Serve this salad with attitude. Use a plate and let the salad fall naturally, showing height and body. Set the table with a fork and knife to cut the big leaves and roots,” he says. Use purple and yellow carrots for colour contrast.

04.02.2015
Published in Recipes
This pâté is made in the style of pâté de foie gras with rich and sinful infusions of butter and cream. To give it an even more foie gras-like quality, I’ve included a slightly sweet gelée sauce for it. It will keep for 5 to 7 days as long as it is well sealed. Serve in slices as a first course or spoon onto toasted brioche with the gelée.
28.01.2015
Published in Recipes

This is a luscious and decadent first course. Make ahead and reheat at 350 F if you wish.

21.01.2015
Published in Recipes

Grilled fennel has a sweetness that balances the apples and salty prosciutto in this recipe. Serve with grilled chicken or salmon for a great combination.

19.11.2014
Published in Recipes

This is a great recipe when cherry tomatoes are past their best. They recover their sweetness when roasted. The bitter kale and acidic anchovies are a perfect combination. If white anchovies cured with vinegar are not available, I soak regular ones in milk for 20 minutes. It reduces their saltiness.

19.11.2014
Published in Recipes
Toss vegetables with mayonnaise the night before.
29.10.2014
Published in Recipes

Quenelles are an oval shaped, delicate fish mousse often served as a first course. Our version features an optical illusion - creamy goat cheese shaped like a fish quenelle. To make them, place goat cheese mixture in one oval spoon and use a second one to finish moulding the mixture.

02.10.2014
Published in Recipes