Wednesday, December 15, 2010

Halibut Cheek Dip

Just in time for festive holiday parties, comes our brand new recipe for Halibut Cheek Dip! Tomi and I first made this for a party this fall, with stuff we had on hand, and I recently made it for a friend's Boat Light Parade party. It was just as tasty as I remembered. Enjoy!

Halibut Cheek Dip

1 pound of halibut cheeks
1/2 cup green salsa. I used Arriba Fire Roasted Mexican Green Salsa (Medium)
1 package cream cheese
1/2 cup sour cream
1/2 cup grated parmesan
2-3 ounces diced fire roasted green chilis
Sea salt and pepper to taste 

Poach the halibut in boiling, salted water until just done, about 3 minutes.

Mix the hot halibut in with the remaining ingredients.

Serve warm or cold with crackers or toasted baguette slices.

*Allowing the dip to 'rest' for at least half an hour mingles the flavors together nicely. You can then reheat before serving if you like.

Monday, December 13, 2010

Jade Dumplings in Broth

On a wet and windy night like tonite, nothing hits the spot quite like hot soup. Looking at what I have on hand, a wonton-style soup with veggies and dumplings is the perfect thing. Luckily, I have some Jade Dumplings, pre-cooked and frozen in my freezer. Ordinarily, we serve these either boiled with a green curry sauce, or pan-fried with a Ponzu sauce. But immersed in a delicious, hot broth seems so obvious, I'm surprised I haven't thought of it before! I'm sure others have already had this brainstorm, but if not, here's a recipe for a wonton-style soup broth with veggies and Jade Dumplings. It is delicious and satisfying.

The proportions of the broth are approximate. I just threw this together with what I had on hand, so feel free to tinker with it to your taste. Shitake mushrooms would be great in the broth.

Jade Dumplings (from page 34 of the Fishes & Dishes Cookbook, Epicenter Press)

1/2 pound boneless, skinless salmon, minced
1 tablespoon toasted sesame oil
3 green onions, chopped
1/2 cup chopped fresh cilantro leaves, plus additional
for garnish
1/2 teaspoon sea salt
1/4 teaspoon white pepper
1 (10-ounce) package round wonton wrappers

Have a small bowl of water within reach for sealing the wontons. Line a cookie sheet with parchment paper or wax paper.
In a medium bowl, mix the minced salmon with the sesame oil, green onion, cilantro, and the salt and pepper. Put 1 rounded teaspoon of the mixture on one half of a wonton wrapper. Dip your finger into the water, and moisten the wonton edges with the water. Fold the wrapper over into a half-moon shape and press out any air. Wet the crescent edge and pleat it. Place the wonton on the parchment-lined cookie sheet. Repeat for the remaining wonton wrappers. 
Prepare the sauce you plan to serve with the dumplings, then cook the dumplings by frying or boiling.
To make pan-fried dumplings, heat 1 tablespoon of the oil in a nonstick pan over medium-high heat. Fry for 1 to 2 minutes per side or until the dumplings are crisp. Add 2 tablespoons water to the pan and cover quickly. Steam for 2 minutes. Remove the wontons from the pan and place on a plate. Serve with Citrus Ponzu Sauce.
To make boiled dumplings, bring a pot of water to a roiling boil. Drop in the dumplings one at a time, and boil for 3 minutes, or until the dumplings are translucent and float to the top. Remove with a slotted spoon and place in a colander to drain. Put the Green Curry Sauce in individual bowls, and add the drained dumplings. 

Makes 30 dumplings

Wonton Broth
1 quart chicken broth ( I use Pacific organic free range chicken broth)
2 teaspoons rice wine vinegar
2 teaspoons Chinese shaosing rice cooking wine
1 tablespoon soy sauce
1 teaspoon chili oil
1 large clove minced garlic
1 teaspoon grated fresh ginger (small hole)
2 carrots, peeled and grated (large hole)
3 baby bok choy, chopped
1/2 head of broccoli, cut into small florets
8-10 Jade Dumplings* 

Simmer the first 6 ingredients together for about 10 minutes. then add the carrots, bok choy and broccoli. Cook until the vegetables are done, about 5 minutes.

If using pre-cooked, frozen dumplings, add them and let heat through for a bout 3 minutes. If using freshly made dumplings, cook separately in boiling water, and add directly to the serving bowl, ladling the hot broth on top.

Serve immediately.

Serves 4

Having the Jade Dumplings on hand in the freezer made this quick and easy to make. If you make the dumplings fresh, boil them in water before adding them to the soup.

*To make and freeze the dumplings ahead of time, assemble and boil as below. After they are boiled, place them on a parchment lined cookie sheet, making sure that they do not touch, and freeze until solid. After they are frozen, you can remove them from the tray and store them in a large ziplock bag in the freezer.

Thursday, December 9, 2010

Kiyo @ Poulsbo Central Market

Hi Everybody,

Kiyo will be at the Poulsbo Central Market tomorrow, from about noon - 5. Chef Kim will be cooking up a sample from the book, so please come by, say hi, get your book signed, and try a tasty treat!

Friday, December 10th
Poulsbo Central Market
12 - 5 pm