Recipes in this Post
It was cold in Glendale, and Accuweather said that it might even snow on Saturday, so I thought it would be a good idea to have soup for dinner on a cold rainy night. It was Friday, so that also meant no meat. I also wanted something fun to eat with the soup, and wontons sounded like a plan.
So, I went to my local Armenian store and got broccoli for the soup, wonton skins, spring onions, and cream cheese to stuff the wontons. My friend Maria had already bought some wonderful peppers I thought I could add to the filling.
Yes, I know that this blog is all about fresh food, and deconstructing processed food. But, my friend Maria, brought me two big packs of processed American cheese, also known as Velveeta. I don’t like throwing food away, so I had to think of ways to use that cheese. Broccoli Soup fit the bill well.
Since it was so cold and wet, chocolate chip cookies seemed like just the ticket. My local Armenian store did not have chocolate chips, but they did have very nice dark chocolate bars, and wonderful walnuts, so I bought those, too.
When I made the wontons, I started folding them up so they looked like little Pope’s hats, also known as a mitre. Considering Spane was going to have his First Reconciliation (first Confession) on Saturday, I thought the little mitres were more than appropriate. Those Pope’s hats were very good served with sauce and I ate some this morning after the First Reconciliation service.
Now for the recipes:
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Pope's Hats
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Ingredients
-- Hats --
- 1 package Wonton Wrappers
- 1 package Cream cheese
- 1 bunch Green onion chopped
- 1 Jalapeno peppers chopped
- 1 tablespoon Black sesame seeds
- 1 tablespoon Dipping Sauce
- ¼ cup Water
- 2 cups Corn oil
-- Dipping Sauce --
- 1 tablespoon Sesame Oil
- ¼ cup Soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Sherry
Instructions
- Make the dipping sauce. Combine all the ingredients together and mix thoroughly. You will only be using a little of it for the hats, so reserve the rest to put in small bowls for dipping.
- Put cream cheese, onions, pepper, sesame seeds, and dipping sauce into a large bowl and mix thoroughly. A standing mixer is a perfect tool.
- Have ready water in a small cup, a small spoon, and two plates. On one plate lay one wonton wrapper. Put a spoonful of the mixture in the center of the wrapper. Dip your finger in the water,, and paint around the edge of the wrapper. Take one corner of the wrapper and fold it to meet the opposite corner. Seal. You will have a triangle. Put a dot of water in the bottom center of the triangle, then take one of the sides of the triangle and fold it to the bottom center, and press down lightly to seal. Dot the top of this with water, then take the last edge of the triangle, and fold it up to meet the center, and press down lightly to seal. Put the little pope's hat on the other plate, and continue making hats until all the filling is gone.
- You can cut the remaining wrappers in strips or save them for another occasion.
- Heat the oil and fry the hats in batches. Drain on paper towels. Serve with the dipping sauce.
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Broccoli Soup
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Ingredients
- 2 bunch Broccoli
- 1 teaspoon *Olive oil
- 1 Onion chopped
- 1 Garlic chopped
- 2 Carrot chopped
- 1 tablespoon *Chicken base
- 6 cup Water
- ½ cup Heavy cream
- ½ pound American cheese, optional cubed
Instructions
- Cut the broccoli into florets and slice the stems that are not too woody. Set aside. DIssolve the chicken base in one cup water, and set aside.
- Heat a large pot and put in the olive oil. Saute the onion, garlic, and carrots until the onion is translucent. Add the broccoli, then add the chicken base and the rest of the water. Turn the heat down and simmer until the broccoli is very soft.
- Take a potato mashers and mash the broccoli in the pan, then use a hand blender the smooth it out, or put it into a blender and return it to the pot.
- Add the cream and stir, then add the cheese and stir continuously until all the cheese is melted. Serve hot.
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Chocolate Chunk Cookies
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Ingredients
- 2 sticks Unsalted butter melted
- 2 ¼ cups Flour
- 1 teaspoon Fine sea salt
- 1 teaspoon baking soda
- ¼ cup sugar
- 1 ¼ cups brown sugar
- 1 egg
- 1 egg yolk
- 2 tablespoons milk
- 1 ½ teaspoons vanilla extract
- ½ teaspoon Rum flavoring
- 2 cups dark chocolate broken up
- ½ cup Walnuts chopped
- Parchment paper
Instructions
- Preheat the oven to 375.
- Chop the chocolate and walnuts if you have not already done so. Have ready a
- #20 ice cream scoop and at least two cookie sheets. Put parchment paper on each cookie sheet. This is important.
- Sift together the flour, salt, and baking soda. Set aside.
- Put the melted butter into a standing mixer bowl, and add the brown and white sugars. Beat the mixture together on medium speed until the mixture has creamed together. Add the vanilla and rum flavoring. Scrape the bowl and beat again. Scrape the bowl and add the eggs. Beat again, then turn the beater down to its lowest setting and slowly add the flour mixture. Mix until all the flour is incorporated, then stir the chocolate and walnuts in by hand.
- Take the ice cream scoop and put six scoops of dough on each sheet. Put two of the sheets into the oven, and bake until the cookies are browned about 12 minutes. Cool and the sheet for a few minutes, then remove to cooling racks. Repeat with the remaining cookies.
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