...when you're in grad school. Seriously, has it been over a year since my last post? But! It's a brand new year, and, I swear, I'm going to keep up this time around.
Since a whole year is just way too much to recap in full, let's just take a peek at what's been happening in my kitchen while I've been on blog-hiatus...
First, our apartment got broken into in April! So, when you start wondering why there aren't many photos... it's because they were all on my old laptop and camera, and are now gone forever. That'll teach me to back up my files!
2010 was the year I "invented" Naan Bread Pizza. We ate a lot of it.
...I tried to make myself feel better about all that pizza
by loading them with veggies. And it was delicious.
Scipio found his rightful place in the kitchen this year:
right at the cook's feet.
That is, of course, when he wasn't finding much more interesting places to lurk.
...but I guess I see where he gets it from.
And I made holiday cookie tins again!
...but was in such a rush to get them done in between writing a 25-page
paper that I only photographed these Lemon Raspberry Thumbprints.
And for my first photo-worthy attempt of 2011, I made home made wonton soup!
In the beautiful Japanese porcelain bowls I snagged at a rad Yankee swap.
It wasn't even hard!
Won Ton Soup
adapted from Fran at On My Plate
1/2 lb baby bok choy
1/2 lb ground chicken
1 tbs soy sauce
1 1/2 tbs oyster sauce
1 tbs grated fresh ginger
2 tsp honey
1 tsp sesame oil
1 tsp red pepper flake
4 green onions, chopped
40 wonton wrappers
4 cups chicken broth
1 cup water
1/4 lb snow peas, trimmed and cut into 1/2-inch pieces
3 tbs soy sauce
4 green onions, chopped.
Cut the white part of the bok choy from the green and, in a large saucepan of boiling water, cook the white parts for 1 minute; add the greens and cook for another 30 seconds or so, until wilted.
Drain the veggies and rinse with cold water. Wrap it all up in some thick paper towel or a clean kitchen towel and squeeze all the water out.
Chop up the bok choy and add it to a mixing bowl with the ground chicken, honey, oyster sauce, soy sauce, red pepper flake, green onions, sesame oil and ginger.
On a clean work surface, arrange 6-8 the wonton wrappers. Spoon a generous teaspoon of filling onto each. Moisten the edges with water and fold the wrappers closed over the filling. We actually couldn't find wonton wrappers the day we made this, so we were using eggroll wrappers that were cut in half into triangles -- so our wontons were triangles. Repeat with the remaining wrappers.
Meanwhile, bring the chicken broth, water, and soy sauce to a boil and keep warm over low heat.
In a large pot or saucepan, bring some water to a boil and drop the wontons in gently. Cook for 5-6 minutes, until the filling is cooked through. You many need to do two batches so that the wontons don't stick to each other.
Add the snow peas to the broth and cook for about a minute.
Transfer the wontons to bowls, and ladle some broth over them. Sprinkle on some green onion, and a few drops of sesame oil.
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