braaaaaains

Well, not really.

But that's what we called them when we were kids. My brother and I that is. We were odd kids (you're surprised, I'm sure) and if we could come up with an alternative name for something, the grosser the better, we did. So we called wonton soup "gopher brain soup." They do look like little brains.

Prepare for the apocalypse.

Wonton Soup

What you need:

• 1/2 lb ground pork
• 3 cloves garlic
• 1 inch chunk of ginger
• 1 star anise
• 1 stalk lemongrass
• 1/4 tsp finely ground black pepper
• 1 tsp sesame oil
• 2 tsp soy sauce
• 3 tsp rice wine vinegar (or some kind of rice wine)
• 3 green onions
• 2 c chicken broth (or pork or beef)
• wonton wrappers (about 25)
• baby bok choy (optional)

What you gotta do:

First, get your broth simering with some flavourants. One clove of garlic, the star anise (I'm kinda at the bottom of my bag and have only broken pieces left), and the lemongrass. You can leave out the lemongrass if you can't find it, but the star anise really makes the flavour in the broth.

While that simmers, mostly covered, over medium heat, make the wontons.

Yes, we are making wontons. It's not difficult and a lot faster than you think.

In a bowl, combine the pork, the other 2 cloves of garlic (after you mince them), the ginger (finely minced or grated on a microplane grater), the green onion (keep a bit of the greener parts off to the side for garnish), the pepper, the soy sauce, the sesame oil, and the vinegar.

My ginger looks a little odd in the bowl because it was blue. I once went to a restaurant called Blue Ginger, and I thought it was just a name, but nope; ginger can be blue.

Lemongrass is purple too!

So, mix up your pork with all the seasonings. It will be a nice moist meatball by the time you're done.

Now, the wrapping. Get yourself set up with a plate or two, a small dish of water, and some damp paper towels.

Use your 1 tsp measuring spoon to scoop a tsp of meaty filling onto a wonton wrapper.

I can get these at my usual grocery, but they were nearly impossible to find in Texas, and Recipe Guy and I had to go to 3 or 4 stores before we finally found them. Mine are in the frozen section, but you can sometimes find them near the vegetables. I don't know why. That's just where they were.

Wet the wonton wrapper and start folding. Folding is a two-hand job (handjob) so it's a bit tough to take pictures of. But here goes.

Fold the wrapper into a triangle and stick the top points together.

Push the two points that are sticking out in toward the points that are stuck together. You'll end up with a kind of four pointed star. Flatten the star so that you have a chubby little packet that's round on the bottom and flat at the top.

I hope that makes sense.

Once you get into the groove, they take seconds to make. It's not surprising that the wonton wrappers come in packages of about 500. You could easily make the whole package into wontons in no time. (no, it's not really a packet of 500, probably closer to 200, but still, that's a lot of wontons)

Okay, now for the cooking. You can boil these little dumplings right in the broth if you like, but I prefer to cook them separately. There are a couple reasons.

If you are making 500 wontons, you're going to be cooking them in batches. Much easier to do in a big pot of water. The 500 can be boiled and then kept in a container in the fridge for a good few days. Once they're cooked, drain them and drop them in the container with a few drops of peanut or sesame oil to keep them from sticking together; keep the broth in a separate container and make wonton soup whenever you want.

You can freeze them too, individually, on a cookie sheet then drop them in a bag and they'll be good for at least a couple months.

The other reason I prefer to cook them alone is the flour on the wrappers. It will cloud and thicken the broth and that's not the ideal aesthetic. You want the broth clear and light. Ideally. 

So, I dropped mine into a large pot of boiling water. Give them a stir right away so they don't stick to the bottom.

When they're done, they'll be floating, just like perogies or ravioli. They take about 7 minutes to cook. No, it's not a lot of time. It's just enough time to fish the anise etc. out of the chicken broth, trim and rinse the bok choy, and toss it in the broth.

By the time the wontons are done, the bok choy will be too.

For the final seasoning, put a splash of soy sauce and a few drops of sesame oil in the bottom of the bowl.

Drain the wontons, and drop them into the bowl, then ladle the broth on top. Garnish with the green onions.

Gopher brain soup for dinner!

Hey, I need some brains over here. It's midterm time, and once again it's all about the calculus.

And once again, I missed an ingredient in the ingredients pic.

Quick! What was it??

(this is a test and the result will go on your permanent record. forever.)

Ham and Beans

Last week I told you I’d show you a fabulous way to use your leftover ham from the holiday weekend. My favorite way to make use of it is ham and beans.  Heck, I’ve even been known to make a ham with the driving motivation being the subsequent pot o’ beans.  Although, I’ve also been known to make a roast just for the ‘leftovers’ French dip, so it’s possible my judgment is a little faulty.  Regardless, these beans are to die for.  In fact, my house smelled so good while making them that Otto was sure to keep his nose unobstructed so he wouldn’t miss one whiff.

Here’s what you’ll need:

Beans
Celery
Onion
Garlic
Ham stock
Ham bone
Ham
Salt & Pepper
Water

I know there are no measurements listed there.  This is one thing where measurements just don’t really apply, but don’t be scared, I’ll show you how it’s done.  The first thing you need to do is sort through your beans and make sure there aren’t any pebbles or anything in there. 

You can use any kind of bean you like.  I decided to go with this lovely 13 bean mix, my thought being, ‘Look at all those pretty colors.  That will make a beautiful soup!’.

After checking them over, rinse them and cover them with plenty of water, then leave them overnight. 

The next day, drain and rinse them.

Then put them into a pan and cover with about 1 inch of water. Bring them to a boil, stirring occasionally.  After about an hour, I was starting to question my logic in choosing colorful beans.  The whole pot had just turned a kind of grayish brown color. 

When they’ve simmered for about an hour, they should be mostly tender.  This is a good time to add your ham bone.  If you haven’t recently made a ham, you could use a couple of ham hocks instead. 

Simmer for another hour, stirring occasionally to make sure the beans don’t start to stick to the bottom of the pan.  Add the celery, onion, and garlic to the mix and continue stirring and simmering.  If it gets too thick at any point, go ahead and add more water. 

After another hour, it should be getting thick, and the beans should be starting to fall apart. 

Time for the secret ingredient that makes these absolutely amazing.  Ham stock. 

What is ham stock?  It’s the liquid that cooks off of your ham.  In my case, that usually also includes pineapple juice, brown sugar, and spices.  Anytime you make a ham, always save the liquid and bone.  If you’re not going to use them right away, freeze them.  So, once the ham stock is in, dice up some ham. 

Stir it into the pot and cook it for about 20 minutes. At this point, the beans should be thick, creamy, and delicious.  Check for seasoning, adding salt and pepper if necessary. 

So much for my theory of colorful beans being pretty. 

The whole pot ended up brown, but oh well.  After smelling these all day, color hardly matters.  I still like the bean mix anyway.  It brings different sizes and textures to the mix, and the lentils and split peas totally break down and help thicken it. 

I don’t really have any serving suggestions… perhaps pair it with bread?  Personally, just give me a bowlful and a spoon, and I’m happy. 

What food do you make just for the leftovers?