Homemade Gyoza Wrappers “Luck is like having a rice dumpling fly into your mouth.” — Japanese Proverb I’m a huge lover of all types of dumplings, especially Japanese gyoza. Living in Japan meant I was able to feed my inner gyoza monster on a regular basis. Now that we’re in the States, far away from my gyoza man, my options are much more limited. Homemade Gyoza WrappersAdapted from The Japanese Kitchen, by Hiroko Shimbo Makes 40 wrappers Sift two cups of all-purpose flour into a large bowl and stir in a 1/4 teaspoon of salt. Add about 1/2 a cup of boiling water, little by little, using chopsticks to stir, until you can form the mixture into a ball. Let the dough sit in the bowl, covered with a damp cloth, for 1 hour. On a floured work surface, knead the dough for about five minutes, or until it is smooth. Shape the dough into a long log, and cut the log crosswise into 40 slices. To maintain similar size in your pieces, cut the log into 4 equal pieces, and then cut each of those pieces in half, and so on.
Cannoli Holy Cannoli, these are awesome!! As a good Italian girl, I’ve been enjoying cannoli for a long time, but I had yet to learn how they were actually made, until this holiday season. Sure you could buy the shells and fill them with a homemade filling, but I’m talking honest-to-goodness homemade, from start to finish. Enter my Chief Culinary Consultant’s Nana. I had been hearing about her cannoli since I met my Chief Culinary Consultant, but never had the opportunity to try one until now. Not only did I get to eat them, but I got to watch them be made and enjoyed every minute of it! For those that are not familiar, cannoli are a traditional Sicilian pastry that is made by rolling out a circle of dough and wrapping it around a metal cylinder or “form” and then deep frying. I expanded on the recipe when I wrote it out below to provide some additional details, but wanted to share a photo of the original recipe. 6.
Prosciutto-Wrapped Melon Recipe We admit, this is not really a recipe, but prosciutto-wrapped melon chunks are easy to make, really pretty and everyone loves them, so we thought they were an appetizer worth mentioning. For presentation, we like to top each piece with a seedless grape and skewer them with a pick. A drizzle of balsamic vinegar and a bit of freshly ground pepper add a little extra pizzazz just before serving. 1/2 lb prosciutto, very thinly sliced1/4 of a medium cantaloupe1/4 of a medium honeydew melon2 to 3 dozen seedless grapesBalsamic vinegarCracked black pepper Preparation:Cut the cantaloupe and honeydew melon into 1-inch cubes. Wrap a piece of prosciutto tightly around each chunk of melon, top with a grape, skewer with a pick and arrange on a serving platter. If desired, just before serving, drizzle a tiny (no more than a drop) amount of balsamic vinegar over each piece along with a little coarsely ground black pepper. Makes 8 servings Tip: Use an eye dropper to drizzle the vinegar.
Glazed Orange Rolls 1 pkg. dry yeast 3/4 c. warm water (105-115 degrees) 3 to 3 1/4 c. all-purpose flour, divided 2 tbsp. sugar 1 1/2 tsp. salt 1 egg 2 tbsp. butter, melted 1 tbsp. grated orange rind 1/4 c. orange juice 1 orange, peeled, sectioned, and chopped 1 tbsp. sugar Orange Butter Glaze Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add 1 cup flour, 2 tablespoons sugar and next 5 ingredients; beat at medium speed of an electric mixer until blended. Gradually stir in enough remaining flour to make a soft dough. Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top. Punch dough down; turn out onto a lightly floured surface, and knead lightly 4 or 5 times. Combine chopped orange and 1 tablespoon sugar; let stand 5 minutes. Make a crease across each circle, and place an orange piece in center.
Chef Wolfgang Puck - Wolfgang Puck's Favorite Chocolate Cake Photo Credit Illustration by Michael Toland Recipe courtesy of chef Wolfgang Puck. SERVINGS 8 to 12 INGREDIENTS 8 ounces bittersweet chocolate, broken into small pieces 1/4 pound (1 stick) unsalted butter, cut into small pieces 5 large eggs, separated 2/3 cup sugar Pinch salt Confectioners' sugar, for garnish Unsweetened whipped cream, for garnish Fresh berries, for garnish 1. 2. 3. 4. 5. 6. 7. Back to Chef Puck's bio. Top Features in Celebs & Shows: » See More Celebs & Shows Charitable Chefs » Chefs are stepping out of the kitchen to give back to the communities. Pépin's Pad » This legendary chef likes to live a simple life, rich with friends, family, and of course lots of wine.
Chocolate Pudding Pie <div><div class="item">Reviews for <span>Chocolate Pudding Pie</span></div><div class="rating"><span class="average">5</span> out of 5</div><div><span class="count">13</span> total review(s)</div></div> Customer Reviews 5out of5 (based on 13 reviews) 13 of 13(100%)reviewers would recommend this recipe to a friend. To make decorative chocolate curls, wrap a medium-size chunk of semisweet chocolate in plastic wrap. Ingredients: For the filling: 2 1/2 cups milk 5 oz. semisweet chocolate, chopped into slivers 4 egg yolks 3⁄4 cup sugar 3 Tbs. cornstarch 1⁄4 tsp. salt 1 1⁄2 tsp. vanilla extract 1 cookie crumb crust (see related recipe at left), made with chocolate cookies For the topping: 1 cup heavy cream 1 Tbs. sugar 1 tsp. vanilla extract Chocolate curls for decorating Directions: To make the filling, in a heavy nonaluminum saucepan over low heat, warm together the milk and chocolate, whisking until the chocolate is melted; the mixture will be speckled.