Text 17925, 100 rader
Skriven 2014-10-10 07:01:34 av Dave Drum (1:261/38)
Ärende: BH+G 1512
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: French Onion Soup Dumplings
 Categories: Vegetables, Wine, Cheese, Breads, Herbs
      Yield: 9 servings

MMMMM----------------------------SOUP---------------------------------
      4 oz Unsalted butter
      1 c  Thin sliced yellow or red
           - onion
    1/2 c  Thin sliced shallot
      1 c  Dry red wine
      1 c  Beef broth
      1 c  Chicken broth
      2 tb Chopped fresh thyme
      1 tb Aged balsamic vinegar
           Salt & fresh ground pepper

MMMMM--------------------------CROUTONS-------------------------------
    1/2 lb Dense, chewy bread; crusts
           - off, in 3/4" cubes
      2 tb Extra-virgin olive oil
    1/2 ts Minced garlic
    1/2 ts Chopped fresh thyme
           Salt & fresh ground pepper

MMMMM-------------------------DUMPLINGS------------------------------
     40    Square wonton wrappers
      1 lg Egg; lightly beaten
      3 c  Vegetable oil
  1 3/4 c  Grated Gruyere
           Salt & fresh ground pepper

  Melt the butter in a 12" skillet over medium low heat. Add
  the onions and shallots and cook, stirring frequently,
  until they're a deep caramel color, 25 to 35 minutes.

  Raise the heat to medium, add the wine, and cook until it
  has completely evaporated, 5 to 9 minutes. Add the beef
  and chicken broths and cook until the liquid is reduced by
  about half, 5 to 7 minutes. Add the thyme and vinegar,
  season to taste with salt and pepper, and cook 1 minute
  more. Remove from the heat and let cool. Line a 4 1/2 x 8
  1/2-inch loaf pan with foil and pour the "soup" mixture
  into the pan. Freeze until solid, at least 4 hours but
  preferably overnight.

  Position a rack in the center of the oven and heat the
  oven to 400øF/205øC. In a large bowl, toss the bread with
  the olive oil, garlic, thyme, 1/4 teaspoon salt, and 1/8
  teaspoon pepper. Spread the croutons on a small baking
  sheet and bake, stirring occasionally, until golden brown,
  about 15 minutes. Let cool and then skewer 40 of the
  best-looking croutons with toothpicks (save the leftovers
  for another use).

  Working with about 10 wonton wrappers at a time, arrange
  them on a flat surface and brush the edges with the egg.
  Unmold the "soup" mixture from the loaf pan. Using a
  chef's knife, cut the frozen soup lengthwise into 4 long,
  even strips, and then cut each strip crosswise into 10
  even pieces, to make 40 pieces total, each about 3/4 inch
  square. Put one square in the center of each wrapper and
  fold up the edges, pressing to create a purse-like
  dumpling. Repeat to make 40 dumplings. Put the dumplings
  on a small baking sheet or tray and freeze until ready to
  fry.

  Heat the vegetable oil in a 4 quart saucepan over
  medium-high heat until the temperature on a candy
  thermometer reads 365 degrees F or until the oil begins to
  ripple and bubbles immediately when the edge of one
  dumpling is dipped into it. Have ready a tray or plate
  lined with paper towels. Add as many dumplings as will fit
  in the pan without crowding and fry until golden brown, 2
  to 4 minutes. With a slotted spoon, transfer the dumplings
  to the paper towels. Continue frying the remaining
  dumplings.

  Position a rack in the center of the oven and heat the
  oven to 450øF/230øC. Divide the dumplings among 8 to 10
  small, shallow ovenproof gratin dishes and top with the
  Gruyere. Bake until the cheese is melted, 5 to 6 minutes.
  Stick a crouton skewer in each dumpling, sprinkle with a
  little salt and pepper, and serve.

  Serves eight to ten as an appetizer

  Fine Cooking | January 2013

  MM Format by Dave Drum - 08 January 2013

  Uncle Dirty Dave's Archives

MMMMM

... To stay young, live honestly, eat slowly, lie about your age - Lucille Ball

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 * Origin: Prism bbs (1:261/38)