Wild Ginger

Good Shao Mai are a delicious treat and make a wonderful appetizer. Then can be made ahead and frozen for up to a month, but are best steamed after being freshly made. The filling here is enough for about 16 shao mai, so you may double or triple the recipe depending on whether you're cooking for dinner with the family or doing a tray of hors d'oevres for a party. You can buy round dumpling wrappers - alternatively, you can use the 3 inch wonton squares and cut them round with a cookie cutter.

PREPARATION

1. Mix all filling ingredients in medium bowl and let it sit for 30 minutes to let the flavors mingle. Refrigerate until ready to make dumplings.
2. Holding a wonton skin in the cup of your hand, place two rounded teaspoons of filling in the center. Cup your hand with the filling filled wonton in your palm. Gather the side of the wonton wrapper up around the filling, gently folding small pleats around the side, gently pressing into the filling and forming a cup shaped dumpling. This is an open topped dumpling - you don't need to gather the edges together and close at the top.
3. If you have a bamboo steamer and a wok, then put three inches of water in the bottom of the walk, place the steamer above it and boil the water in the wok. Cut rounds out of wax paper to fit your steamer and generously poke with holes for the steam to pass through. Alternatively, you could use the traditional Napa cabbage leaves instea of wax paper. Cover the wok and steam until the dumplings are cooked, about five minutes.
   
   If you don't have a wok and a steamer, use a collapsable vegetable steamer basket, liberally annointed with cooking spray so the dumplings won't stick. Fill a dutch oven or stew pos with enough water to come up almost to the bottome of the steamer basket - cover and steam.
4. Serve, with dipping sauces.

For use with appetizers like potstickers, shao mai or egg rolls. This sauce can be made a day ahead and refrigerated overnight.

PREPARATION
Bring vinegar and sugar to boil in small saucepan, stirring briefly, until sugar dissolves. Pour into bowl; stir in garlic, fish sauce, and red pepper flakes. Serve.

For use with appetizers like potstickers, shao mai or egg rolls. This sauce can be made a day ahead and refrigerated overnight.

PREPARATION
Bring soy sauce, vinegar, sugar, and water to boil over medium heat, stirring briefly, until sugar dissolves. Pour into bowl; stir in scallion, ginger, and sesame and chile oils. Serve.

INGREDIENTS
1 lb. ground pork (preferably corsely ground pork butt)
1 cup finely chopped scallions
3 TB soy sauce
1 TB grated fresh ginger
½ lb. Chinese Napa cabbage, finely chopped
1 1 lb. package of gyoza (round dumpling) wrappers
Soy- Ginger Sauce (see below)

PREPARATION
In a large bowl: combine the pork, scallions, soy sauce, sesame oil and fresh ginger. Mix well.
Add cabbage and combine thoroughly.
Do not combine all at once - you should add cabbage after all other ingredients are combined.

Making the dumplings:

• Place one dumpling wrapper on flat surface and place one slight tablespoon of filling in the center.
• Moisten edges of the wrapper with a little water, then fold wrapper over the filling to form a half-moon shape.
• Pinch center together first, then stand the dumpling up on edge and pleat one of the sides of the half moon twice - halfway between the outer edge and the center. Pleat the other side in the same manner and leave the dumpling standing up.
• Stand the finished dumplings on a baking sheet lined with wax paper - do not allow the sides of the dumplings to touch or they will stick together.
• Repeat using the remaining wrappers and pork filling

The dumplings can be made in advance and frozen for up to a couple of months in double, ziplock freezer bags. But they are best if cooked immediately - either boiled or pan fried.

Serve hot with the Ginger Soy Sauce on the side.

GINGER SOY SAUCE
¼ cup soy sauce (preferably Chinese)
¼ cup Chinese black vinegar (you may substitute balsamic if you cannot find black vinegar)
2 TB water
1 TB fresh ginger, finely chopped or julienned

This is a little more of a southern-fried chicken meets buffalo wings type treatment: an extra coating of flour makes for a more crunchy chicken. Marinating in the hot sauce gives 'em more zing.

INGREDIENTS
For the blue chees dressingg
1 cup sour cream
½ cup mayonnaise
Juice of 1 lemon
1 tbsp white vinegar
¼ cup chopped parsley
1 tsp minced shallots
½ tsp minced garlic
&frac; lb blue cheese, crumbled

For the buffalo wings
30 wings, small wing joint removed
2 cups hot sauce
1 cup Worcestershire
1 ½ cups flour
Kosher salt
Cayenne pepper
2 eggs
¼ cup whole milk

Oil for deep-frying

Celery sticks, for serving

PREPARATION
MAKE THE BLUE CHEESE DRESSING

• In a mixing bowl and using a wire whisk, combine the sour cream, mayonnaise, lemon juice, vinegar, parsley, shallots, and garlic, blending until smooth. Gently stir in the crumbled cheese until completely mixed in.

MAKE THE BUFFALO WINGS

• Place the wings in a glass or other non-reactive bowl and add 1 cup of the hot sauce and the Worcestershire sauce. Mix thoroughly, being sure all the wings are coated, then cover and refrigerate for a minimum of 30 minutes.
• Place the flour in a separate mixing bowl and season with kosher salt and cayenne pepper to taste. In a separate bowl, prepare an egg wash by whisking together the eggs and milk until well blended. Working with all three bowls (wings, flour mixture, and egg wash), first dredge each wing in the flour mixture; then dip the wing into the egg wash; and finally dredge the wing completely in the flour mixture, coating it evenly.
• Deep-fry the wings for 12 to 15 minutes, or until the batter achieves a crisp, uniform texture. When cooked through, set aside to drain on paper towels or the non-printed side of a paper grocery bag.

TO SERVE

• Place the fried wings in a large bowl and drench with the remaining 1 cup hot sauce (or less, to taste). Serve with the blue cheese dipping sauce and celery sticks on the side — and plenty of napkins!

EVERYONE loves cheesey garlic bread. This recipe gets snarfed up quickly, so consider doubling it for your needs.

INGREDIENTS
2 tbsp mayonnaise
2 tbsp (1/4 stick) butter, room temperature
1 garlic clove, pressed
1 1/3 cups crumbled feta cheese
1 ¼ cups (about) grated Parmesan cheese, divided (about 4 ounces)
½ cup (packed) grated Monterey Jack cheese
½ cup finely chopped green onions
12 ¾-inch-thick slices french, sourdough, or ciabatta bread

PREPARATION

• Position rack in center of oven and preheat to 475°F.
• Mix first 3 ingredients in medium bowl. Mix in feta, 1/2 cup Parmesan, Jack cheese, and onions.
• Spread 2 tablespoons cheese mixture onto each bread slice. Top each with 1 tablespoon Parmesan; press to adhere.
• Place slices on baking sheet, sprinkling lightly with salt and pepper.
• Bake until cheese is golden and bubbly, about 12 minutes

I love scallops...and I love 'em raw, though most non-sushi lovers are a bit squeamish about raw shell fish (understandably). So ceviche is a good compromise: the acid in the lime juice "cooks" the fish (actually, it denatures the protein, but that's what cooking does!).

My two favorite ceviche preparations are this lovely soy and ginger approach and one that is distinctly Thai and uses a lot of hot Thai peppers and garlic. I will have to get a friend to give me the Thai recipe.

Use good quality scallops from a reputable fish store....something better than Safeway, where the scallops have not only been frozen, but soaked in tripolyphosphate to retain moisture and look good but taste like, well, tripolyphosphate.

INGREDIENTS
1 pound sea scallops, sliced crosswise into 1/8-thick-slices
1 cup lime juice
2 tablespoons flavorless oil
1 tablespoon thin-sliced scallion (white and green parts)
1 tablespoon minced fresh cilantro leaves
1 1/2 teaspoons minced fresh ginger
1 1/2 teaspoons soy sauce
1 teaspoon rice vinegar
Table salt and ground black pepper

PREPARATION

• Place scallop rounds in glass or porcelain bowl and pour lime juice over them. Refrigerate 30 minutes.
• Drain juice from scallops and toss with oil, scallion, cilantro, ginger, soy sauce, and vinegar. Season with salt and pepper to taste.
• Serve.

Simple ingredients and classic tastes make this an elegant appetizer.

INGREDIENTS
1 pound soft fresh goat cheese
2 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
2 generous tsp grated lemon peel
3 tbsp finely chopped fresh cilantro
3 tbsp finely chopped fresh chives
8 long slender heads of Belgian endive
Very small fesh cilantro sprigs (for garnish)
6 grape tomatoes, cut crosswise into very thin slices, slices halved (for garnish)

PREPARATION

• Using on/off turns, blend goat cheese, olive oil, 1 tbsp lemon juice, and lemon peel in food processor just until smooth and creamy.
• Transfer mixture to medium bowl. Stir in chopped cilantro and chives.
• Season cheese mixture to taste with salt and pepper. Cover and refrigerate until cold (can be made a day ahead and refrigerated)
• If desired, transfer cheese mixture to pastry bag fitted with small plain tip.
• Cut off and discard root ends of endive. Separate leaves. Cut cores, with some smaller leaves still attached, corsswise into thin strips.
• Toss sliced endive with remaining 1 tbsp lemon juice in large bowl to coat.
• Arrange sliced endive on large platter. Pipe or spoon about 1 ½ tsp cheese mixture at wide end of each endive leaf.
• Place 1 very small sprig cilantro and tomato slice atop each.
• Arrange leaves in concentric circles atop sliced endive.

All but the most experienced of crêpe chefs will admit that the first crêpe in a batch is often not of the best quality. The level of heat under the skillet needs to be fine-tuned as you go. With that in mind, this recipe makes enough batter for 3 crêpes, even though you'll only need 1 for this horsd'oeuvre. If the first crêpe comes out well, freeze the extra, wrapped tightly in plastic wrap, to use another evening.

INGREDIENTS
For crêpes
1/3 cup whole milk
3 tbsp all-purpose flour
1 large egg
2 tsp vegetable oil plus additional for cooking crêpes
1 tbsp finely chopped fresh chives
1 tbsp finely chopped fresh dill

For filling
1 oz cream cheese (1 tbsp plus 2 tsp), softened
1 tsp fresh lemon juice
¼ finely grated lemon juice
Rounded ¼ tsp coarsely ground black pepper
1 oz thinly sliced smoked salmon
2 medium radishes, cut into 1/8-inch thick matchsticks (¼ cup)

PREPARATION

• Blend milk, flour, egg, and 2 tsp oil in a blender until smooth. Add chives and dill and pulse 1 or 2 times to just combine. Chill batter, covered, 30 minutes.
• Stir batter to redistribute herbs
• Lightly brush 10-inch nonstick skillet with oil, then heat over moderately high heat until hot but not smoking.
• Holding skillet off heat, pour in half of batter (¼ cup), immediately tilting and rotating skillet to coat bottom (if batter sets before skillet is coated, reduce heat slightly for next crêpe).
• Return skillet to heat and cook until crêpe is just set and pale golden around the edges, 10 to 15 seconds.
• Loosen edge of crêpe with a heatproof plastic spatula, and then flip crêpe over carefully with your fingertips.
• Cook until underside is set, about 20 seconds more.
• Transfer crêpe to a plate
• Make another crêpe in same manner, brushing skillet again with oil

Prepare filling and assemble hors d'oeuvre:

• Stir together cream cheese, lemon juice, zest and pepper in a small bowl until smooth.
• Put 1 crêpe, browned side up, on a work surface, and spread with all of cheese mixture.
• Arrange salmon in an even layer over bottom half of crêpe (side nearest you), then scatter radishes over salmon.
• Beginning at bottom, tightly roll up crêpe, then cut roll crosswise into 4 pieces, trimming ends if desired.

Once upon a time, Robaire's graced La Brea Boulevard as the doyen of French cuisine in Los Angeles. Robaire's is now gone (try Taix), but this eponymous mushshroom delight remains - a recipe that originated at Robaire's.

INGREDIENTS
1 whole chicken breast
24 medium sized white or Crimini mushrooms
1/2 lemon, juiced
2 tb butter or margarine
1 garlic clove, crushed
1 tsp chopped parsley
salt & pepper to taste
1 egg yolk, lightly beaten
fine dry bread crumbs

PREPARATION

• Cook chicken in boiling salted water until tender. Drain, reserving broth. Remove skin and bones and dice meat finely.
• Rinse and dry mushrooms. Remove, finely chop and reserve stems.
• Sprinkle mushroom caps with lemon juice.
• Melt butter and add stems and garlic and cook 10 minutes, stirring now and then.
• Add 2 to 3 tablespoons reserved chicken broth and parsley. Season to taste with salt and pepper.
• Add chicken and egg yolk and mix. Spoon into mushroom cavities.
• Arrange on lightly greased baking sheet and sprinkle with bread crumbs.
• Bake at 350 F 15 to 20 minutes.
• Serve hot.

INGREDIENTS
For black pepper Parmesan pastry:
1 ¼ cups all-purpose flour
¾ stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
2 tbsp cold vegetable shortening
2 tbsp freshly grated Parmesan
½ tsp freshly ground black pepper
½ tsp salt
2 to 4 tbsp ice water

For filling:
¾ pound fresh mozzarella (not unsalted), very thinly sliced
½ cup tapenade or pesto, optional, store bought
2 lbs. mixed heirloom tomatoes, sliced ¾ -inch thick

Special equipment: pie weights or raw rice

PREPARATION
Make pastry:

• Blend together flour, butter, shortening, Parmesan, pepper, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size lumps. Drizzle 2 tablespoons ice water over and gently stir with a fork (or pulse in food processor) until incorporated.
• Gently squeeze a small handful: If it doesn't hold together without falling apart, add more water, 1 tablespoon at a time, stirring (or pulsing) after each addition until incorporated, continuing to test. Do not overwork dough, or it will become tough.
• Turn out dough onto a work surface and divide into 2 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather both portions of dough into 1 ball, then pat into a disk. Chill, wrapped in plastic wrap, until firm, about 1 hour.
• Preheat oven to 375 degrees F.
• Roll out dough on a lightly floured surface into a 12-inch round and fit into a 9-inch round tart pan with a removable rim. Fold excess dough in to make sides. Lightly prick tart shell all over with a fork.
• Line the shell with foil and fill with pie weights, or rice. Bake in middle of oven 20 minutes. Carefully remove foil and weights and bake until golden, about 15 minutes more. Cool in pan on a rack.

Fill tart shell:

• Remove side of pan and slide shell onto a platter.
• Arrange 1/3 of mozzarella in bottom of shell and drizzle with 1/3 of pesto. Arrange 1/3 of tomato slices, overlapping, on top of cheese.
• Season with salt and pepper.
• Repeat layering twice.

Cook's note: Tart shell can be made 1 day ahead and kept, covered, at room temperature.

INGREDIENTS
Tortillas
2 cups Masa Harina (Mexican corn flour)
1 thinly sliced white onion
¼ tsp salt

Filling
1 tbsp canola oil
1 thinly slice white onion
2 cloves garlic, finely chopped
½ tsp dried oregano
2 poblano chiles - roasted, seeded, then cute lengthwise into 12 strips each.
½ tsp salt
½ lb or 2 cups Monterey Jack Cheese, shredded
Canola oil for deep frying
Guacamole and salsa for garnishes when serving

PREPARATION
Tortillas

• Mix masa harina with warm water. Using your hands squish water and flour together until a cohesive mass is formed. Dough should be smooth and pliable.
• Cover the bowl with a barely damp kitchen towel. Let sit 5-10 minutes.
• Add salt; knead gently in bowl for 10 minutes.
• Divide dough into 12 equal portions. Use your palms to form each portion into a ball.
• Cover with the damp towel.

Filling

• In a frying pan over medium heat, warm the oil.
• Add onion and sauté until golden brown about 5 minutes.
• Stir in garlic and oregano and cook for 1 more min.
• Add chiles and sea salt, toss until all is thoroughly heated.
• Taste and adjust seasoning with salt.

Assembly of Quesadillas

• Put two sheets of plastic cut from a plastic storage bag inside a Tortilla press OR use rolling pin on 2 sheets of wax paper with the dough ball between the 2 sheets.
• Put a dough ball between the sheets and gently press down the top plate of the press OR roll the dough ball using the rolling pin into a circular shape between sheets of wax paper.
• Remove top piece of plastic or wax paper and place a generous tablespoon of the shredded cheese on half of the tortilla keeping the edges free. Top with a chile strip and a few onion slices.
• Lift the lower piece of plastic or wax paper to fold the uncovered side of the tortilla over the filling. Press the edges together with your fingers. Remove from the press or the wax paper and set aside covered with the damp towel.
• Repeat until all Quesadillas are made.

Cooking of Quesadillas

• Preheat oven to 200 deg F. Pour oil to a depth of 1 inch into a deep heavy frying pan and place over medium high heat until the oil shimmers.
• Fry the Quesadillas – one at a time until golden 1-2 minutes.
• Using a slotted spatula, transfer to paper towels. Let drain briefly then transfer to a heat proof platter and keep warm in the oven.

Serve as soon as possible.