Potstickers

dave — Thu, 27 May 2010 21:18:24 +0000

From Pacific Flavors

Filling:
1 12-oz bunch spinach
2 green onions
2/3 lb. ground pork
2 tsp minced ginger
1/2 tsp grated orange peel
1 egg
1 TBS soy sauce
1/4 tsp chinese chili sauce
1/2 tsp salt

24 won ton skins
cornstarch for dusting
2 TBS oil

Sauce:
1/2 cup stock
2 TBS sherry
2 tsp oyster sauce
1 tsp hoisin sauce
1/2 tsp chinese chili sauce
1/4 tsp sugar
2 tsp grated orange peel

Parmesan Cream Crackers

dave — Tue, 03 Feb 2009 04:01:51 +0000

Published: February 2, 2009 in The New York Times (Mark Bitman)

Time: About 20 minutes

1 cup all-purpose flour, more as needed

1/2 teaspoon salt

1/2 cup finely grated fresh Parmesan cheese

4 tablespoons unsalted butter

1/4 cup cream or half-and-half, more as needed

Coarse salt, pepper, sesame or poppy seeds, minced garlic or whatever you like for sprinkling (optional).

1. Heat oven to 400 degrees. Line a baking sheet with parchment paper or lightly dust with flour. Put flour, salt, cheese and butter in bowl of a food processor. Pulse until flour and butter are combined. Add about 1/4 cup cream or half-and-half and let machine run for a bit; continue to add liquid a teaspoon at a time, until mixture holds together but is not sticky.

2. Roll out dough on a lightly floured surface until 1/2-inch thick or even thinner, adding flour as needed. Transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier). Score lightly with a sharp knife, pizza cutter or a pastry wheel if you want to break crackers into squares or rectangles later on. Sprinkle with salt or other topping if you like.

3. Bake until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.

Yield: About 4 servings.

starters – The Spencer Family Web Page

Potstickers

Parmesan Cream Crackers