Gourmet Cookie Bouquets Recipe Blog

Archive for October, 2007

• 6 eggs
• 4 tbs. olive oil
• 1 clove garlic, chopped
• 1 canned tomatoes
• 1 tbs. chopped parsley
• Pinch of crushed red pepper seeds
• 1 small onion, sliced
• Salt to taste

Heat olive oil in large shallow saucepan. Cook onion and garlic about 2 minutes or until soft. Add tomatoes, parsley, crushed pepper seeds, and salt to taste. Simmer over low flame about 25 minutes. Drop eggs in sauce one at a time, without breaking yolks. Cook slowly for 3 minutes or until egg whites are firm. Serve hot.  Serves 6.

Adjust the amount of chilly to your taste. Wear plastic or rubber gloves while handling the chilies to protect skin from the oil in them. Avoid direct contact with eyes, and wash hands thoroughly after handling.

• 2 tomatoes, diced
• 1 medium cucumber, peeled, seeded, and diced
• 3 scallions, chopped
• 1 fresh jalapeno chile, cored, seeded, and diced
• 2 tablespoons fresh lemon juice
• 2 teaspoons sugar
• Cilantro leaves, chopped
• Salt

1. In a medium bowl, combined all the ingredients, adding the cilantro leaves and salt to taste. Keep refrigerated until ready to serve.

• 1 cup grated carrots
• 3/4 cup water
• 3 cups grated, drained potatoes
• 3 egg yolks, beaten
• 4 tablespoons cracker meal
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
• 1/2 teaspoon ginger
• 4 tablespoons melted butter or fat
• 3 stiffly beaten egg whites

Cook the carrots in the water for 15 minutes. Let cool in the water.Mix the potatoes, egg yolks, cracker meal, salt, sugar, ginger, butter or fat and the undrained carrots. Fold in the egg whites. Turn into a greased 2 quart baking dish.Bake in a 350 degree oven for 1 hour. Serve hot. Serves 6 to 8.

• 4 cups diced onions
• 2 tablespoons butter
• ½ cup milk
• 3 egg yolks
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup light cream
• 1/3 cup bread crumbs

Cook the onions, butter and milk over low heat for 10 minutes. Drain and turn into a buttered 9 inch pie plate. Beat the egg yolks, salt, pepper and cream together. Pour over the onions and sprinkle with the bread crumbs. Bake in a 350 degree oven for 35 minutes or until set. Serve hot. Serves 6.

• 1 tablespoon salt
• 4 cups finely shredded cabbage
• ½ cup butter or fat
• 1 teaspoon sugar
• ¼ teaspoon pepper
• 3 cups cooked broad noodles, drained

Mix the salt and cabbage together and let stand 30 minutes. Squeeze out all the liquid.Heat the butter or fat in a deep skillet. Cook over low heat for 45 minutes or until cabbage is brown. Stir very frequently. Add to the noodles and toss to blend. Serves 6 to 8.

• 1 small bunch broccoli
• 4 eggs
• 4 tbs. olive oil
• 1 clove garlic, chopped
• 3 tbs. Parmesan cheese
• Salt and pepper to taste

Let broccoli stand in cold water 15 to 20 minutes. When crisp, peel; split stalks. Place in rapidly boiling salted water; cook about 15 minutes or until tender. Drain; cut crosswise in 1 inch pieces.  Beat eggs thoroughly in a large bowl; add salt, pepper, garlic, cheese, and broccoli; mix well. Heat oil in large skillet; pour in mixture. Cook over low flame for about 5 minutes or until omelette is fluffy and brown on under side. Turn carefully by using spatula. If necessary, place more oil in skillet. Brown on other side. Serve immediately. Serves 4 to 6.

Although we provided instructions for making wrappers from scratch, store bought wrappers are just as delicious. Chinese chives have a strong, garlicy flavor and their stems are flat and skinny rather than hollow, like regular chives. They are available at Asian markets. If Chinese chives are not available, an equivalent amount of
Napa cabbage may be substituted. You may substitute ground chicken, beef, or tofu for the pork. Use extra firm tofu and press the liquid out of it before crumbling.Instead of boiling, you may steam dumplings in a steamer for 10 minutes. Make sure to separate the dumplings in the steamer to avoid sticking.Dumplings may be frozen before cooking. To freeze: Arrange in single layers on cookie sheets lined with wax paper, and place in freezer. After dumplings are frozen, they may be transferred to plastic freezer bags. To cook frozen dumplings: Bring a large pot of water to a boil. Place the frozen dumplings in the water and bring to a boil a second time. Add two cups of cold water and bring everything to a boil for a third time. Remove dumplings with a slotted spoon.

For the filling

• 1/2 pound Chinese chives
• 1/2 pound minced pork
• 1 large egg white
• 1/2 teaspoon minced fresh ginger
• 1/2 teaspoon minced scallions
• 3 tablespoons light soy sauce
• 1 teaspoon dry sherry or
• Chinese rice wine
• 1 tablespoon sesame oil

For the dipping sauce

• 1 tablespoon light soy sauce
• 2 tablespoons white vinegar
• 2 tablespoons grated fresh ginger

For the wrappers

• 2 cups sifted all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup boiling water

1. To make the filling: Bring a medium pot of water to a boil. Add the chives and blanch 30 seconds. Plunge the chives into an ice water bath, than drain.
2. Place the chives in a thin cotton cloth or several layers of paper towels and wring the water out of them. Mince finely.
3. In a medium bowl, mix the chives with the pork, egg white, ginger, scallions, soy sauce, sherry or rice whine, and oil. Stir to blend. Cover and refrigerate while preparing the dipping sauce and wrappers.
4. To make the dipping sauce: Combine ingredients in a small bowl.
5. To make the wrappers: Place the flour in a mixing bowl. Add the salt and boiling water. Stir well, then out onto a floured surface and knead about 10 minutes, until dough is smooth.
6. Cover the dough with a damp cloth and let rest another 10 minutes.
7. Roll the dough into a long round tube about 1 inch in diameter. Cut into 24 equal pieces. Roll each dough piece into a circular shape about 3 3/4 inches in diameter. The center should be thicker than the sides.
8. To assemble the dumplings: Place 1 tablespoon of filling in the center of each wrapper. Using your fingertip, moisten the edge of the wrapper with water. Fold the wrapper in half and pinch edges together to seal tightly. Repeat to form 24 dumplings.
9. Bring a large pot of water to a boil. Place the dumplings in boiling water and allow water to return to a boil. Add 1 cup of cold water and return to a boil. Remove the dumplings with a slotted spoon. Serve immediately with dipping sauce.