| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Eastwest2 | 4 | Servings | |
INGREDIENTS
| 2 | c | Leftover stew without |
| liquid see * Note | ||
| 1 | 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 | Scallions, sliced | |
| 1/2 | c | Red wine |
| 3 | c | Chicken stock |
| 1/2 | T | 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 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 435
Calories From Fat: 86
Total Fat: 9.6g
Cholesterol: 51.9mg
Sodium: 400.7mg
Potassium: 1576.5mg
Carbohydrates: 75.2g
Fiber: 13.3g
Sugar: 34.1g
Protein: 16.3g