The Culinary Architect: Time for a Japanese book club meeting

Alexandra Troy

Well, it’s that time of year again.  My turn to host the book club meeting.  As you all know, I love a theme….this time the book  is The Hare with The Amber Eyes, a historical account of the Ephrussi family, illustrated through a collection of Netsukes, small hand-held Japanese carvings, that were originally used as ornamental ties on obis.

I immediately called my childhood friend, Maggie Keats, whose Mom was a fervid collector of Netsukes, to be a guest speaker.  Couple this with a few Japanese hors d’oeuvres, and easy to make favorite hors d’oeuvres, sake, use of a kimono as a table cloth and another kimono to wear, the evening is set for tasty treats and engaging conversation.

Menu

Serves 8-12

Sake

Miniature Steamed Gyoza

Shrimp Chips*

Wasabi Peas*

Homemade Potato Chips”

Crackers*

Artichoke Dip

Gorgonzola Dip

*Recipe Not Given

Miniature Steamed Gyoza

Filling:

1/2  lb. ground pork

2 tsp. cornstarch

1 tsp. sugar

2 tsp. soy sauce

10 dried black mushrooms, 

soaked in water to cover 

until reconstituted, tough 

stems removed and minced, 

to make 1/2 cup

Oil:

1/3 cup  minced water 

chestnuts

1/2 cup  minced bamboo 

shoots

1 tblsp. sherry

2 scallions, white part only, 

minced

2 tsp. cornstarch mixed with 

1 tablespoon water

Assembly:

1  pkg.  round wonton 

wrappers

Spray oil

1.  In a small bowl, combine pork, cornstarch, sugar and soy sauce.  Mix well and set aside.

2.  Squeeze excess water off the mushrooms.  Cut the stems off and discard.  Mince the caps.

3.  Heat 1 tablespoon of oil in a work and stir fry pork mixture until cooked, about 5 minutes.  Add mushrooms, water chestnuts and bamboo shoots.  Stir fry for 2 more minutes.

4.  Sprinkle in sherry and add scallion.  Toss for a minute.  Then pour in the cornstarch/water mixture.  Stir fry until the filling thickens, 1 to 2 minutes.  Transfer to a bowl to cool.

Make Gyoza

1.  Place a heaping teaspoon of filling at the center of a wonton skin.  Fold and pinch the edges to seal.  Place on a large oiled plate.

2.  Heat water in the bottom section of your steamer.  Oil the bottom of the steaming compartment.  Place gyozas in the steamer on their side.  Do not overlap.  Steam, covered, for 5 minutes. Serve steaming hot.

Artichoke Dip

1/3 cup chopped green onion

14 oz. can artichoke hearts, 

drained

1 cup mayonnaise, homemade 

or store-bought

1 cup grated Parmesan cheese

1/8 cup Worcestershire Sauce

1/4 tsp. freshly ground black 

pepper

1.  In a food processor, fitted with a steel blade, puree all ingredients until smooth.

2.  Place in an attractive crock and serve.

NOTE:  May be prepared up to 4 days in advance and refrigerated.

Gorgonzola Dip

4  oz.    Gorgonzola cheese

2  oz.     cream cheese

2  tbsp   sour cream

White pepper to taste

1.  In a food processor, fitted with a steel blade, puree all ingredients until smooth.

2.  Place in an attractive crock and serve.

NOTE:  May be prepared up to 4 days in advance and refrigerated.

Share this Article