Steamed Shanghai Dumpling’s

Steamed Shanghai Dumpling’s Like a perogy, these stuffed dumplings may take some effort to make, but get the family together sitting around a table and the chore is made easier. It’s a great way to get the family involved. and is surprising how each dumpling takes on the personality of it’s creator. The best thing is that it brings families closer together. The round pot sticker wrappers are commercially made and are commonly called Shanghai Dumpling wrappers. Similar to wonton wrappers, but they are thicker and best to be used. For the stuffing you will need. 3/4...

Roasted Heirloom Beet Salad with Zesty R...

Roasted Heirloom Beet Salad with Zesty Raspberry Orange Dressing. I love making this fresh young baby beet salad. It’s so tasty and makes for such a beautiful presentation. The young tender beets are just arriving here at the market. Grab a few bunches of the different varieties and follow these simple recipe directions. Here is what you need; 2 lbs. of mixed coloured beets Preheat the oven to 350°. Wrap the beets in foil or parchment paper and roast for about 1 1/4 hours, or until tender. Let cool, then peel the beets and cut them into irregular chunks and bite...

Mushroom Veal Patty

1965 I Had my first wild mushroom patty. It was a veal mushroom and it was baked perfectly. A typical patty is made from salted bread dough, baked in an oven and is stuffed with different regional ingredient variations in pastry and can often include other ingredients that are normally associated with different pastry fillings from other countries. I like them deep fried but the wood fired ovens with a high temperature make the best. I also like it made from french pastry. I like mine stuffed with authentic sausage, mushrooms, olives sauce cheese, using a hand tossed...

Wild Forest Mushroom Truffle Cream Soup

Wild Forest Mushroom Truffle Cream Soup.. While cleaning out my condiment pantry, I found some of my foraged dried wild forest mushrooms that I picked several years back. I didn’t realise how much I still had left. Beside that was also a small tin of imported Italian dried truffle flakes with lots of residue intact. With these ingredients I started to prepare some mushroom truffle and tarragon cream soup with parma-bacon crisps to intensify the flavours. A quick chop of celery, onion and shallot, some unsalted butter into a sauté pan while the mushrooms soaked in a...

Vodka Lemon Prawns.

Vodka Lemon Prawns.                 This is one of my favourite recipes using tasty cold water prawns or tiger shrimp. I was taught this dish by a Greek Chef and he would always hide the way he prepared it. I tried this dish several times before I could figure out all the right flavours he used to make this such a tasty hot seafood entre. I found out it was the ice cold water bath the shrimp and prawns were placed in. That made the meat so succulent. The sauce was a classic Clarified Lemon Parsley Garlic Butter which taste like a...