Wednesday, March 31, 2010

Team Wonton

Soup night is back! Sorry about the lack of entries, I was on vacation. Now begins the last round of soup nights. Soon the weather will be too hot for soup. We have decided to group up for the last rotation. This week Andrew and I went, and we also had a special helper…

Introducing Michelle
She's my boo. She lives in New York, but she is moving to chicago! She has definite soup night potential.














Menu
Cucumber salad with Roasted Peanuts
Swirled Roasted Red and Yellow Pepper Soup
Shrimp Wontons
Grilled Pineapple with Ice Cream



Cucumber Salad



Ingredients
1/4 cup fresh lime juice
1 1/2 tbs. soy sauce
1 1/2 tbs. sugar
1 large jalapeno chili, minced and seeded
2 garlic cloves, minced
2 cucumbers, halved, seeded, and thinly sliced
3/4 cup thinly sliced red onion
3 tbs. chopped fresh mint
4 tbs. coarsely chopped roasted peanuts

Directions
Combine the first 5 ingredients in a bowl, whisk. Place cucumbers, onion, and mint in a large bowl. Add dressing and toss to coat. Sprinkle with peanuts and serve. Serves 8.

Shrimp Wontons



Ingredients
Filling
1 lb raw shrimp, peeled and deveined
2 large egg white
1/2 cup chopped yellow onions
3 tbs. chopped fresh cilantro
1/2 tsp. salt
1/4 tsp. cayenne pepper
2 tsp. sesame oil
canola oil
30 wonton wrappers

Directions
Put the shrimp, egg white, onions, cilantro, salt, cayenne, and sesame oil in a food processor. Pulse until finely chopped; do not puree.


Place a spoonful of the shrimp filling onto each wonton wrapper.


Using your finger, dampen the edges with water. Fold the wrapper over the filling, to form a triangle. Press down on the edges to seal.


Pour a generous amount of oil into a medium skillet. Heat the oil on high until hot. Do a water test. Sprinkle water into the oil, if the oil spits, it is ready. Reduce heat to medium, and add wontons. Fry the wontons in batches until golden brown, about 2 minutes.




Remove and drain on paper towels. Makes 30 wontons.

Swirled Roasted Red and Yellow Soup



Ingredients

For the Yellow Pepper Soup:
2 tbs olive oil
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped carrots
Salt
Freshly ground black pepper
2 cloves chopped garlic
6 medium-large yellow bell peppers, roasted, cleaned, seeded and chopped
6 cups vegetable broth
1 cup heavy cream

For the Red Pepper Soup:
2 tbs olive oil
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped carrots
Salt
Freshly ground black pepper
2 cloves chopped garlic
6 medium-large red bell peppers, roasted, cleaned, seeded and chopped
6 cups vegetable broth

For the Garnish:
fresh cilantro
avocado
green onions
sliced jalapenos
lime wedges

Directions
Roast peppers on the stove. Turn heat to high, and place peppers directly onto the flame. Blacken all sides. Place roasted peppers into a large bowl and cover. This will allow them to sweat, and the removal of the skin will be easier. Allow peppers to cool, and remove skin.





For the Yellow Pepper Soup: 
In a saucepan, heat oil over medium heat. When the oil is hot, add the onions, celery, and carrots, season with salt and pepper. Cook for 2 minutes. Add the garlic and peppers. Continue to cook for 2 minutes. Add the vegetable broth and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes.


Using a hand-held blender, puree the soup until smooth. Place back over the heat, and stir in the cream. Season with salt and pepper.


For the Red Pepper Soup:
Repeat the same steps as the yellow pepper soup, replacing the yellow peppers with red peppers. Do not add cream to this soup.



To serve this soup, it may take teamwork. Ladle a spoonful of each soup simultaneously into the bowls. The soup should appear to be half red pepper and half yellow pepper.



Garnish each soup with cilantro, lime, avocado, jalapeno and green onion. Serves 10.


Grilled Pineapple with Ice Cream



Ingredients
vegetable oil
1 pineapple, peeled and cored, cut crosswise into 10 slices
honey
cayenne pepper
coconut ice cream
avocado ice cream
mint leaves, for garnish

Directions
Heat a grill pan to medium; lightly oil pan. Lay pineapple out on a baking sheet. Drizzle honey and sprinkle cayenne onto each slice. In batches, place pineapple onto grill. Grill until light-brown grill marks appear. Serve pineapple with coconut or avocado ice cream (I know avocado ice cream sounds strange, but it was so good); garnish with mint. Serves 10.

Wine Served

Beer Served

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