Sunday, April 10, 2011

Spring Market

Spring is here!! I don't know about you but I'm excited with all these spring produce. I went to the Farmer's Market yesterday and I saw many of SF's finest chefs with carts full of Spring's most freshest offerings. From Aziza's executive chef to Chris Consentino. It was a gorgeous day at the Ferry building. I saw a lot of Asparagus, I even saw purple ones, ate my first Kumquat and tasted Marie Simmons Beet Crostini.  I saw a lot of green garlic, torpedos, mini strawberries, artichokes and purple top turnips. Here are some pictures I took from the market. Enjoy and happy cooking! :)

Green garlic


sweet and sour mini oranges

purple top turnips

Zuckerman's Asparagus

Purple asparagus

red and golden beets



Beet and tahini crostini from Marie Simmons

Tuesday, April 5, 2011

Crab Rangoon

Here's the recipe for one of my favorite appetizers. It is fun and very easy to make. It took me about 15 minutes of prep time and the frying part is about a minute per batch. You want to fry it just before serving or keep it warm on a 200 degree oven until you are ready to serve. I used lump crab meat in a can but feel free to use the imitation crab. This is surely a great idea for your next dinner party! 

6 ounces of cream cheese (add more if you like it cheesy) room temperature
Wanton wrappers (about 20-24)
1 can of crab meat (about 1 cup)
1/2 tsp of garlic powder
1/2 tsp of soy sauce
2 green onions minced (only the white and green part)
water to seal the wantons
oil for frying

1. Mix cream cheese, soy sauce, crab, garlic powder, green onions. Taste and season with salt and pepper. Remember to taste it first before seasoning but be careful not finish it! :)

2. Prepare the Wantons. Lay out a wanton wrapper and add about a teaspoon of the crab mixture at the center. Put some water on your finger and run the corners of the wanton wrapper. Fold and seal the wrapper carefully. I usually seal it and then press the edge of the wantons with a small fork on all sides so that it looks nice!

3. I prepare all the wantons first before frying them since it only takes less than a minute to  fry a batch. Fill up a frying pan with about half an inch with oil and then set it on medium heat. Once the oil is hot fry each wantons for about 30 seconds per side. Make sure not to overcrowd the pan.

4. Once finished, lay them on a cooling rack or a plate with paper towel and sprinkle some sea salt over them while it's hot. Best with some sweet and sour sauce! Enjoy!