Browsing articles from "October, 2011"
Oct 18, 2011

Recipe for: Homemade Wonton Soup

FROM THE KITCHEN OF: Isabel Canfield
TOTAL TIME: 30 min to prep, 20 min to cook
MAKES:
about 40-45 wontons

I have never made wonton soup in my life. So yes, I must be crazy to even attempt something like this. I was a little intimated at first because I didn’t even know where to begin. But, after much research, I realized that wonton soup is not as difficult as you might think. The most tedious part was forming the actual wontons because I would add too much filling or the wrapper would tear since they’re so fragile. This is the part where my patience was tested. Once I found my groove though, making the wontons was a cinch. The filling for the wonton and broth were also easy to prepare. I would love to take credit for the filling, but I found a recipe for it through Joylicious.net. However, the broth was my own concoction. It was seasoned beautifully, had the right amount of saltiness with hints of onion and ginger. This soup is one of my favorite recipes and I will definitely make it again, probably the next time my parents are in town. I think they will certainly be impressed.

INGREDIENTS:
1 package wonton wrappers, about 45
7 oz shrimp, shelled and chopped
14 oz ground pork
1/2 egg white
1 tablespoon corn starch
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon ginger, minced
1 teaspoon sugar
1/4 teaspoon salt

2 boxes of 32 oz low sodium chicken stock
3 scallions, sliced in half
3 slices of ginger
1 teaspoon sesame oil
1 teaspoon soy sauce
1-2 handfuls of spinach

chopped scallions and cilantro for garnish

DIRECTIONS:
1. Prepare the filling. In a medium-size bowl, combine with a fork the following ingredients: chopped shrimp, ground pork, egg white, corn starch, rice wine vinegar, sesame oil, ginger, sugar and salt.

2. Make the wontons. Take one wonton wrapper and lay it flat on the board in a diamond shape. Scoop one little teaspoon of filling into the lower center of the wrapper. Wet the edges with water. Take the bottom corner and fold over to form a triangle. Seal all the edges and remove any air pockets. Moisten the left and right corners of the triangle, then draw them together and pinch to seal. Place on a tray and be sure to cover the wontons with a damp paper towel so they don’t dry out.

3. Prepare broth. In a large saucepan, add chicken broth, green onions, ginger slices, sesame oil and soy sauce. Simmer for 10 minutes on medium temperature. Once the broth has simmered, slowly drop the wontons one at a time, stirring gently to prevent it from sticking together. Cook the wontons for an additional 10 minutes. At the last 2 minutes of cooking, drop a heaping handful of spinach. The spinach takes only seconds to wilt. Spoon soup into bowls and top with chopped scallions and cilantro.

If you like more spinach, feel free to use two handfuls into the broth.

A tasty bowl of the most delicious homemade wonton soup. Let it cool down for a while because it will be super hot. Enjoy!

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Oct 14, 2011

Recipe for: Eggplant slices dipped in egg

FROM THE KITCHEN OF: Isabel Canfield
TOTAL TIME: 5 min to prep, 10 min to fry
MAKES:
20 slices depending on size of eggplant

My parents fed us everything and anything growing up. We ate what was made, no question. I find that because of that attitude, I’m more open to trying all types of food. Maybe not loving it all, but I’m always willing to taste. This recipe is a little odd, I will say. It’s one that I grew up with. We ate this as a side to whatever we were eating, usually rice with some type of protein like meat stew or fish. Yes, eggplant and egg is a very Filipino dish and there are several different ways to prepare it. Today, I’m just showing you a simple way of slicing them, dipping them in scrambled egg, frying them and then topping with soy sauce. I used baby Black Beauty eggplant since these were growing in our garden. However, the Japanese eggplant, which are long and slender with a very tender bite when cooked, are just as good and slightly even better. Eggplant and egg, try it sometime.

INGREDIENTS:
1 large eggplant or 2 small eggplant (black beauty or japanese)
2 eggs
salt and pepper
soy sauce (preferable dark sauce sauce)
olive oil

DIRECTIONS:
1. Prep the eggplant. Thinly slice the eggplant 1/4-inch thick. Lightly drizzle both sides of the eggplant with olive oil, salt and pepper. Meanwhile, heat a large non-stick skillet on medium temperature. Drizzle some olive oil coating the bottom of the skillet.

2. Dip eggplant. In a small bowl, whisk together the eggs. Season with salt and pepper. Dip each eggplant slice into the egg mixture.

3. Fry slices. Once you dip a slice into the egg mixture, place it into the hot skillet with olive oil. Each side takes about 2-3 minutes. Egg should turn golden-brown and the eggplant should be tender. Fry in several batches. Be sure not to overcrowd the skillet. Drizzle some soy sauce over the eggplant. Enjoy while warm!

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Oct 12, 2011

Wine Excursion giveaway winner is…

CHRISTA SPENCER! Lucky number 23 is the winner of the 2 tickets to the Richmond International Wine Excursion for the afternoon tasting on Saturday, October 29. Congratulations, Christa! Thank you so much for entering this giveaway! Christa wrote: “Hi Isa!! I have been subscribing to your blog through Facebook for awhile & love it! I agree with several of these posts, love Moscato (so happy Trader Joe’s sells it now!) and love VA wines; Sunset Medley (a strawberry wine) by Oakcrest, pretty much anything from Peaks of Otter, but definitely SweetHeart, fruit wines from Horton, but the Niagara is also delicious… We are so blessed to have a Trader Joe’s and to be so close to these yummy VA wineries!! ;)” Christa, I’ll be sending you an email later today. Thank you so much for being a Pretty Tasty Things reader!

I’d also like to thank all the other contestants for following Pretty Tasty Things and entering our giveaway. Please continue to read Pretty Tasty Things because they’ll be more tasty giveways in the near future. If you didn’t win, you should still check out Richmond International Wine Excursion because this is one Wine event you’ll not want to miss.

Even though you’re not the winner, check out wineexcursion.com to purchase your own tickets. Like I mentioned before, it’s a two-day event taking place on October 28 and October 29, and you can pick and choose certain the events you want to attend. The Richmond International Wine Excursion will be held at the beautiful, historic Tredegar in which they’ll have temperature-controlled tents. You can mingle with winemakers and wine representatives pouring wine from over a dozen countries and sample globally inspired food that will complete your culinary excursion!

Thank you again to Tracey and Alex from Variant Events for setting this up! Thank you guys so much!

 

Oct 11, 2011

Recipe for: White Margarita Pizza

FROM THE KITCHEN OF: Isabel Canfield
TOTAL TIME: 15 min to prep, 25 min to bake
MAKES:
1 pizza

I love the simplicity of a white margarita pizza. Topped with the freshest ricotta, local Hanover tomatoes, mozzarella, garden-grown basil, olive oil, garlic powder and salt. Truly, that is all what a pizza should need. The ingredients should definitely shine and in this pizza, they certainly do. Jared and I prepared this, along with a Caesar salad, for dinner last Friday for a good friend. This was the quickest to prepare and the perfect size for three individuals. I did cut some corners and purchased a pre-made pizza dough from Trader Joe’s. For $1.09, you can’t beat that. If you have time, by all means go ahead and make the dough from scratch. But, it’s totally OK to cheat without jeopardizing the taste or quality. One word of advice, don’t roll out the dough too thin or try to overcrowd the ingredients. Just add the right amount so that you have equal amounts of crust to ingredients. Plus, you don’t want to end up with a soggy crust while baking.

INGREDIENTS: (makes 1 pizza)
1 pre-made pizza dough (purchased mine from Trader Joe’s)
1 8-oz ball of fresh Mozzarella, thinly sliced
2 medium-size tomatoes, thinly sliced
1 cup ricotta, roughly
Parmesan cheese, grated
handful of fresh basil
olive oil
garlic salt
salt
flour

DIRECTIONS:
1. Prep the ingredients. Thinly slice the red tomatoes 1/4-inch thick, as well as the Mozzarella. Set aside on a plate.

2. Prepare the pizza dough. On a lightly floured non-stick baking tray, gently stretch the dough to form a circle or rectangle based on your tray. Once the dough is flat to your liking, drizzle about 2 tablespoons of olive oil over the dough and spread evenly with fingers.

3. Top the pizza dough. Spoon dollops of ricotta over the dough. Spread the ricotta all over using a spatula. Add the slices of mozzarella and then tomatoes. Afterwards, add a little more mozzarella over the tomatoes (broken up into pieces), sprinkle with grated Parmesan cheese, garlic salt, regular salt and a little more olive oil.

4. Bake. In a preheated 350° oven, bake the pizza for 25 minutes. In the last 3 minutes of cooking, sprinkle the basil leaves over the pizza. The crust should be a light golden-brown when ready. Remove from oven and serve immediately. Enjoy!

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Oct 5, 2011

Richmond Wine Excursion Giveaway!

If you’re a big fan of wine like I am, than you’ll want to enter this crazy-awesome giveaway. Pretty Tasty Things and Richmond International Wine Excursion have teamed up and are giving away to 2 tickets to the Richmond International Wine Excursion in Historic Tredegar right here in Richmond! One lucky Pretty Tasty Things reader specifically wins 2 tickets to the First Class Lexus of Richmond Walk-Around Grand Tasting for the Saturday afternoon tasting on October 29. A total value of $130!!

So, lets recap. From 1 to 5 p.m. on Saturday, October 29, you and a friend will get to taste 250+ wines, 100+ wineries and 12+ countries. This is a killer giveaway if you love sippin’ on pretty amazing wines. You’ll be enjoying a wine excursion around the world as you taste wines with your commemorative Riedel crystal wine glass. Hundreds of wines will be served from the New and Old World, including, but not limited to, Spain, Portugal, France, Italy, South Africa, Greece, New Zealand, Germany, California, Chile, and more. In most cases, wines will be poured by representatives of the wineries, who are in the best position to enlighten you about their unique characteristics.

This is a giveaway you’ll not want to miss.

It’s easy to be eligible to win. All you have to do is:

FOLLOW Pretty Tasty Things’  by Facebook, Twitter or RSS
And

LEAVE A COMMENT on this post indicating what your favorite wine is!

You must leave a comment in order to be eligible to win the 2 tickets to the afternoon tasting
on Saturday, October 29 from 1 to 5 p.m! Deadline to enter is 11:59 p.m. EST on Sunday, October 9.
Please one entry per person. A random winner will be chosen and announced the following week.
Good luck! Please make sure you leave your correct email address in the email field
so I can contact you if you are the lucky winner.

Now a little more about The Richmond International Wine Excursion: If you don’t win this awesome giveaway, don’t fret. Check out wineexcursion.com to purchase tickets of your very own. It’s a two-day event, October 28 and October 29, and you can pick and choose certain events you want to attend. The great thing about this Wine Excursion is the location! They’ll have a temperature-controlled tents at beautiful, historic Tredegar. You can mingle with winemakers and wine representatives pouring wine from over a dozen countries and sample globally inspired food that will complete your culinary excursion!

Here’s the schedule for Friday, October 28 and Saturday, October 29:

Friday, October 28, 2011
Discovering Portugal with Bartholomew Broadbent: 6pm – 7pm
Lexus of Richmond Walk-Around Grand Tasting: 6pm – 10pm
First-Class Admission to Lexus of Richmond Walk-Around Grand Tasting: 6pm
General Admission to Lexus of Richmond Walk-Around Grand Tasting: 7pm

Saturday, October 29, 2011
Farm-to-Table Locavore Luncheon: Noon – 2pm
Lexus of Richmond Walk-Around Grand Tasting: 1pm – 5pm
First-Class Admission to Lexus of Richmond Walk-Around Grand Tasting: 1pm
General Admission to Lexus of Richmond Walk-Around Grand Tasting: 2pm
Wine and Cheese Together: From Pratfalls to Pleasure: 3pm – 4pm
Discover Eight Classic Grape Varietals from St. Michelle Wine Estates: 4:30pm – 5:30pm
Spain: the Excitement, the Glamour, the Allure: 6pm – 7pm
Lexus of Richmond Walk-Around Grand Tasting: 6pm – 10pm
First-Class Admission to Lexus of Richmond Walk-Around Grand Tasting: 6pm
General Admission to Lexus of Richmond Walk-Around Grand Tasting: 7pm

Go to wineexcursion.com to find descriptions of each event.

Make this a great date night or go with your bestie! If you don’t live in Richmond, it would be a great time to visit Richmond and experience their love for wine and history. Special thanks to Tracey and Alex from Variant Events for setting this up! Thank you guys so much! OK, Pretty Tasty Things readers. GO ENTER NOW!

*Giveaway is closed. No longer accepting entries. Thanks all! Stay tuned for the lucky winner…*

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