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Saturday, April 9, 2011
Great !
POT STICKER APPETIZER
i LOVE POT STICKERS....HERE IS MY FAVORITE RECIPE FOR YOU TO TRY....THEY GO GREAT WITH A RED WIND OF YOUR CHOICE.
INGREDIENTS
- 1/2 pound ground pork
- 2 cups finely chopped green cabbage
- 1 cup thinly sliced scallions (about 5 large)
- 1 1/2 tablespoons minced fresh ginger
- 3 garlic cloves, minced
- 2 shiitake mushrooms, stems discarded and caps finely chopped
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce, plus more for dipping
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground white pepper
- 1 package round gyoza wrappers (48)
- 1/4 cup vegetable oil
- 1 cup water
DIRECTIONS
- In a bowl, mix the pork with the cabbage, scallions, ginger, garlic, shiitake, sesame oil, soy sauce, salt and white pepper.
- Line a baking sheet with wax paper. On a work surface, brush the edges of 4 gyoza wrappers with water. Place a scant tablespoon of the pork filling in the center of each wrapper. Bring the edges of each gyoza wrapper together over the filling; press and pleat to seal. Lift each pot sticker by the pleated edge, transfer to the baking sheet and press down lightly to flatten the bottom. Repeat with the remaining wrappers and filling.
- In a large nonstick skillet, heat 2 tablespoons of the vegetable oil until shimmering. Arrange half of the pot stickers in the skillet, pleated rims facing up and cook over high heat until the bottoms are lightly browned, about 2 minutes. Add 1/2 cup of the water to the skillet, cover and simmer until the pork filling is cooked through, about 5 minutes. Uncover and cook until the water has evaporated and the pot stickers are well browned on the bottom, about 1 minute; transfer to a plate. Repeat with the remaining oil, pot stickers and water. Serve with soy sauce.
MAKE AHEAD
Freeze the uncooked pot stickers on a floured baking sheet, then transfer to a plastic bag and freeze for up to 1 month. Cook from frozen.Friday, April 8, 2011
Thursday, April 7, 2011
Lake Erie Wine & Art Weekend....This weekend!
Wednesday, April 6, 2011
Daily Grape
Daily Grape
Watch this great video and learn a lot from Gary...I have been following his works for a bit now and he is very interesting and informative concerning our common interest....Wine....the fruit of the vine.
Thanks Gary for sharing!
Tuesday, April 5, 2011
Atlanta Food and Wine Festival
This sounds like it would be a great trip to take. If not this year possibly next. I almost lived in Marietta, Georgia many years ago. I would have loved to complete that move and see how life would have turned out. But back in my home state of Pennsylvania I am "Happy Ever After".
I may get to visit Atlanta sometime soon though. From May 19 thru May 22 this year is the Atlanta Food & Wine Festival. It will be showcasing beverage & food selections of Southern living.
Tickets are sold by packages. To do the tasting tents & street carts it is $75-125. The foodsters $150. Day pass $200-250. Three day pass $500. VIP $1000. Connisseur $2500. and of course A la Ca rte dinners & events will be held.
From what I have learned it all started from the love that 2 women had for a life long love of culinary and food. Plus a love for wine, beer & cocktails. They designed a campaign for Food & Wine and did it in Aspen. Then said.....why can't Atlanta do the same? And here we go.....once again a couple of women possibly talking and relaxing over a great appetizer or meal with a luscious glass of fine wine and just wanting to share the whole experience with the whole world! Just exactly how my Wine Study...Gabbriella-Women and Wine was born!
Salute!
Monday, April 4, 2011
Sunday, April 3, 2011
Match it all the way!
What foods go good with which WINE I came across this article today and thought it was not only proper but also clever & cute. You might want to print it out or jot it down and carry in your wallet for a quick reference when at the store shopping for a wine or 2.
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