| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
Eastwest2 |
4 |
servings |
INGREDIENTS
| 2 |
c |
Leftover stew without liquid; see * Note |
| 1 |
pk |
Wonton skins |
| 1 |
|
Egg; beaten with |
| 1/2 |
c |
Water; for egg wash |
|
|
White truffle oil |
|
|
Chive batons; for garnish |
|
|
=== THREE ONION BROTH === |
| 1 |
|
Yellow onion; sliced |
| 4 |
|
Shallots; sliced |
| 1 |
bn |
Scallions; sliced |
| 1/2 |
c |
Red wine |
| 3 |
c |
Chicken stock |
| 1/2 |
tb |
Minced fresh thyme |
|
|
Canola oil; for cooking |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
* Note: See the "Beef And Shiitake Stew On Garlic Mashers" recipe
which is included in this collection.
In a food processor, pulse the stew into little pieces. Do not over
pulse into a mousse. Lay out wonton skins and brush all sides with
eggwash. Spoon small mound of stew in the middle of the wonton and
place second skin on top. Press firmly together.
In 2 quarts of salted, boiling water, blanch raviolis and plate into
the broth. Garnish with truffle oil and chives.
For the Three Onion Broth: In a saucepan coated with oil; caramelize
the onions, shallots and scallions. Season then deglaze with red
wine. Reduce red wine fully then add chicken stock and thyme. Slowly
reduce broth by 20 percent. Check for seasoning.
This recipe yields 4 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1A27) - from the
TV FOOD NETWORK" S(Formatted for MC5): "10-27-1999 by Joe Comiskey -
jcomiskey@krypto.net"
Per serving: 73 Calories (kcal); 1g Total Fat; (25% calories from
fat); 3g Protein; 6g Carbohydrate; 47mg Cholesterol; 1647mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Recipe by: Ming Tsai
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