TAPAS NIGHT
TONIGHT’S DINNER MENU
POT STICKERS CHICKEN SPINACH DUMPLINGS
TORTILLA DE PAPAS
CORN BRULEE
We were trying out a nice bottle of Californian red wine, which i should have photographed, so we’d remember what it was. we decided we should make a light snack to pair this wine. So I had these wonton wraps, a chicken breast and a block of frozen spinach. those last two went into the food processor while Claudia thawed the frozen wrappers. We made these little empanada-like pockets and instead of deep frying, we steamed them in a nonstick pan with a couple tablespoons of water and put a lid on the pan until all the liquid had evaporated and started to caramelize on the underside. for this we made a soy, scallion, sesame,garlic and rice vinegar dipping sauce plus a warm sweet & sour hot-pepper jelly sauce. As we continued enjoying the wine, I also made a “Tortilla de papas” slicing some boiled potatoes we had, and slowly cooking them with beaten eggs in a hot pan and finishing it in the oven. is easy enough to pick up a slice and eat them with your fingers. The last thing we prepared didn’t get photographed. I guess it didn’t look very impressive, but it was incredibly good. The “corn brûlé”, is completely made up. is inspired in a creme brule but I added pureed fresh corn in to the egg and cream custard. then baked individual ramekins in a ban-marie in the oven and sprinkled some sugar over the top wen it was set and then torched it up with a butane plumbers torch I keep in the kitchen.
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