Saturday, December 31, 2011

Pot Stickers

We all love pot stickers around here. It is hard to find good frozen ones at the store so I decided to make a bunch of my own and freeze them. This made for one very happy Blog Tech. He loves Asian anything.


The ingredients.


Chop about 4 cups of napa cabbage fine and sprinkle it with 2 teaspoons of salt. Toss it around and let it sit for about 30 minutes. Squeeze it dry in a towel.



Place 2 pounds of ground pork and 1 pound of ground chicken in a bowl.


Add about 6 sliced green onions.


This is a clever item I bought at the Country Living Fair. It is a garlic grater and it does it's job very well.


You rub the garlic over the plate and then push it into a pile with the brush.


Add 6 cloves of grated garlic to the bowl.


Add 1/4 cup of rice wine to the bowl.


The garlic grater also grates ginger! Grate 3 tablespoons of ginger and add it next.


Add 2 tablespoons of soy sauce, 4 teaspoons of sesame oil, 1 teaspoon of fish sauce, 1 teaspoon of sugar and about 1 tablespoon of freshly ground black pepper. Mix this all together very thoroughly.


For the dipping sauce, mix 6 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 2 teaspoons of sugar, 1 teaspoon of chili oil, 1 teaspoon of sesame oil and several thinly sliced green onions. Whisk well until sugar melts.


Put a good movie on your TV and settle in for some pot sticker making. Use either square or circular wonton wrappers. Crack an egg and add the white to a shallow small bowl.


Rub the egg white around the edges of the wrapper and put about a teaspoon of the meat mixture in the middle.


Fold one pointed edge to meet the other and press the perimeter until sealed.



Lay them on a parchment covered cookie sheet and freeze them. Then place them in ziplock freezer bags and place them in your freezer until ready to cook.

Fry them in one layer in some vegetable oil until they are golden on one side. Remove to a plate until they have all been browned. Then, return them to the pan and add 1/2 cup of water. Cover and let them simmer for about 10-12 minutes until cooked through and the water has been absorbed.


Yum.....they are crisp on the brown side while soft on the other. Serve with the dipping sauce. This recipe made 100 pot stickers.

I Hope You All Have a Safe New Years Eve!!!



Friday, December 30, 2011

Chocolate Potivica


Click on the arrow to hear The Blog Tech's version of a Beatles song which he recorded for his girlfriend. Check out his Beatles images of himself which he created.


A while back I made a walnut potivica. The link for the recipe is here: http://octoberfarm.blogspot.com/2011/12/potivica.html

Over the holidays I made them with chocolate to give to the fireman.







After the dough had risen, I rolled it out on a floured counter top.

It need to be almost translucent.


I will never use canned chocolate again. It was far too hard to spread on the thin dough. Next time I will make my own chocolate filling.

I had some cans of chocolate "Schmear". Even though I softened it, it was still to thick for this dough.


You shape the finished roll into an "S" in the pan.


They need to rise about two hours.


They smell wonderful!


They looked okay.


I hope the firemen liked them!

Thursday, December 29, 2011

Rohliky



This is a new recipe I made the other day. They are Czech crescent rolls. They are the lightest, fluffiest rolls I have ever made and it is well worth giving this recipe a try.


Pour 2 cups of water in the bowl of your mixer. Add 4 1/2 teaspoons of rapid rise yeast, 2 teaspoons of salt, 2 teaspoons of sugar and 4 tablespoons of softened butter.




Add about 5 cups of flour, 1 cup at a time.


Knead it until you have a smooth elastic ball.


Let it rise in a greased bowl until it doubles in bulk.


Separate the dough into 4 pieces. Roll each piece out on a floured surface, brush with melted butter and cut into 16 pie shaped pieces.



Roll from the wide side up into a tight roll. Continue until you run out of dough.



Place on parchment covered cookie sheets.


Brush with an egg yolk that has been mixed with a tablespoon of water.


Top them with poppy seeds, sesame seeds and granulated garlic or leave them plain. Let them rise for about 45 minutes. Bake them at 400 degrees for 12-15 minutes.




Let them cool on wire racks.


Then start beating people off. These are so light that you can eat lots of them without feeling full.


I took baskets of these to my neighbors with containers of cream of chicken and rice soup. Teddy is a big fan of these rolls!

Wednesday, December 28, 2011

Senate Bean Soup

Bev made this soup a while back and it reminded me of how much I love it and how I hadn't made it in a long time. I had a ham bone left from my ham so I made some. You can check out this recipe and lots of other wonderful ones at Bev's: http://beverlysbackporch.blogspot.com/2011/10/us-senate-bean-soup.html

All of her recipes are excellent!


Making the ham stock.


This will make your house smell very good.


I used rosemary, bay leaves, peppercorns and thyme.


Soak a couple cups of white beans overnight. Drain them when you are ready to make the soup.


Strain the stock and add the beans to it.


Add a couple cups of diced onion.



Add the carrots.


Add celery.


Bring the pot to a boil then simmer for about 1 1/2 hours until the beans soften. Mash about a third of the beans to thicken the soup. Add some chopped parsley. Dice some leftover ham into small cubes and add to the soup.


I like to add a teaspoon of cider vinegar to the bowl just before eating. This soup is great served with Captain's Crackers.