I found this great recipe here (or to copy paste http://www.epicurious.com/recipes/food/views/SHANGHAI-SOUP-DUMPLINGS-238272). Once I try it (hopefully in a couple weeks) then I’ll update with the full recipe and what not. One thing I do know, Drink with a straw and then eat bao (steamed dough).
Pear Fritters September 30, 2008
2 – 3 pears peeled and cored and sliced into 1 inch pieces
1 tablespoon oil
1/2 – 3/4 cup sugar or more if needed
oil for frying
1 1/2 cups all purpose flour
2 tsp baking powder
a pinch of salt
1/2 to 1 cup milk as needed to make a smooth batter
Sautee pear pieces in oil. Add sugar and caramelize. Set aside when done. Caramel will dry and stick together so be sure to separate the pieces as well as possible.
Combine all dry ingredients for batter.
Beat egg in 1/4 cup of milk and add to dry ingredients.
Add remainder of milk until a smooth but thick batter is formed.
Heat oil in pot or deep fryer to around 350 degrees.
Coat caramelized pear pieces in batter and fry until golden brown. They will float so they will have to be turned to brown both sides evenly.
Remove from oil and drain on paper towels.
Top with powdered sugar if desired, however, caramelizing the pears with sugar creates a sweet enough mix so as powdered sugar is not needed.
Take leftover batter and drizzle back and forth off of a fork into the hot oil to form funnel cakes. Top with powdered sugar.
*A word of warning: In a deep fryer the batter wraps around the gaps in the basket and causes the batter to cook on both sides of the basket making removal impossible without destroying them*
Here’s a simple meatloaf recipe I concocted. Enjoy
1 1/2 lbs ground beef
1/4 – 1/2 cup bread crumbs
1-4 tbsp dried onions to taste
salt and pepper to taste
1/4 cup ketchup
1/2 cup ketchup
6 tbsp white or apple cider vinegar
1/4 cup brown sugar
Combine all ingredients for meatloaf and pour into a loaf pan and smooth to to a relatively flat surface.
Combine ingredients for sauce and pour over top of meatloaf.
Bake at 350 for 1 hour and 15 minutes.
Chicken in Balsamic Vinegar and Raspberry Sauce June 10, 2008
12 oz Balsamic vinegar
12 oz Raspberries at room temperature
2 tblsp brown sugar
12 Chicken tenderloins
1/2 – 3/4 stick butter melted and heated for pan frying
Combine vinegar, raspberries and brown sugar then blend or puree.
Heat to a simmer and allow to cook down
Meanwhile sautee chicken in butter.
Add about 1/4 cup of raspberry sauce in with chicken after turning
To serve place chicken on a plate and spoon raspberry sauce over the top
1 cup flour
6 oz beer
2-4 fish portions
salt as needed
Oil for frying
Combine flour eggs and beer well
Dredge fish in batter
Fry until golden brown
1 cup butter
6 cloves minced garlic
1 8oz package cream cheese
1 cup milk
1 cup heavy cream
one 5-8oz packaged shredded parmesan cheese
Sautee garlic in melted butter
Add cream cheese and whisk until smooth
Slowly whisk in milk and cream
Add parmesan cheese and melt
Cook until thickened slightly
If desired add one 10oz package frozen spinach (thawed and drained) after parmesan cheese
Serve over hot pasta immediately
Sauce will thicken as it cools.