Anyone who knows me is aware of my grand plan to make an escape from San Francisco to Paris (especially my husband, and gosh is he sick of hearing about it) I know, I know, San Francisco’s not the worst place one could call home, but Paris…
Come on, it’s Paris.
My most recent visit was over the Christmas holiday with my family (I plan on writing a post on Paris with kids in the future) It was a wonderful, albeit wet and chilly trip, with lots of fantastic food, plenty of champagne and sooooo much sightseeing. Unfortunately my grasp of the French language is poor, so I often made mistakes when ordering food and drinks. I believe one evening I asked for a glass of “monkeys” instead of sparkling water…
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The word sounds intimidating doesn’t it?
Try spelling it.
After years of preparing the ”hors d’oeuvre” I usually end up misspelling it. Okay, I always misspell it. Sometimes I switch the “o” with the “u” and inadvertently insert of these: ✂️ and occasionally one of these: ☂ The word confuses me.
Then I just Google it and voilà!
Unlike the word, the actual hors d’oeuvre doesn’t have to be intimidating or complicated. I’m a sucker for a good one, and I’ve been known to make a meal out of them, so if you invite me to your party make sure you’ve made plenty. Have some champagne too. I love champagne.
These crab stuffed cherry tomatoes are super simple, can be made ahead, and are sure to be a hit at your next cocktail party.
Crab Stuffed Cherry Tomatoes
- 50 large yellow or red cherry tomatoes
- 8 oz. fresh lump crab meat, picked over and drained in a sieve to remove excess water
- Zest and juice from 1/2 of a large lemon - use Meyer lemons if in season
- 1/2 tsp sea salt
- 1/8 tsp white pepper
- 1/8 tsp Old Bay Seasoning
- 1 tsp dijon mustard
- 1/4 cup mayonnaise
- 2 tbs sour cream
- 1 tbs fresh chives, finely minced
- 1 tbs fresh dill, finely chopped, plus 2-3 tablespoons of dill sprigs reserved for garnish
- 1 tbs fresh mint, finely chopped
- 1 tsp fresh ginger, finely minced
- 1/2 clove crushed garlic
- 3 tbs red bell pepper, finely chopped
- Slice 1/4" off the top of each tomato at stem end, then make a small slice on the bottom so tomato can stand without toppling over
- With either a small melon scoop or a demitasse spoon gently scoop out seeds. Invert onto a paper towel to drain excess moisture
- To prepare filling, mix drained crab and other ingredients until just combined, making sure not to smash up your expensive crab meat
- Fill each tomato with 1 tsp of crab
- Top each tomato with a sprig of dill
- Tomatoes can be filled, covered and refrigerated a prior to serving
Vegetarian meals are becoming more frequent around my house. One child is a bona fide carnivore, while the other, turns her nose up at the thought of meat. Being the one and only “cooker” as my kids refer to me, I refuse to make several different meals to accommodate picky palates.
So I usually lie. Yes. I. Lie.
“These are chicken pot stickers” I said with great enthusiasm today, all while staring down at my shoes trying not to get caught in fib.
The meat eating child totally bought it and ate the entire plate of pot stickers.
These may look complicated, but are so easy once you’ve made one or two. I’ve gone vegetarian here, but you can add ground turkey, chicken, shrimp or raccoon if you live someplace that’s actually known for eating raccoon (please don’t go out and hunt a raccoon) Serve these as an appetizer with your favorite dipping sauce, as a main course with some grilled asparagus and jasmine rice, or with a fragrant vegetable or chicken broth for a light and healthy soup.
Vegetable Ginger Pot Stickers
- 2 tbs toasted sesame oil
- 2 cups finely shredded and chopped Napa cabbage
- 1 cup finely shredded and chopped carrots
- 3 scallions chopped
- 1 clove crushed garlic
- 1 tbs chopped fresh ginger
- 1 tbs plum sauce
- 1 tbs chili paste
- 2 tbs soy sauce
- 1 tbs honey
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- Zest of half a lemon
- 2 tbs toasted sesame seeds
- 1/2 cup silken tofu drained and patted dry
- Water for moistening wrappers
- Canola oil for frying
- 1/4 cup water for steaming pot stickers
- Heat a large sauté pan over medium heat and add sesame oil. When oil is hot add cabbage, carrots, scallions and ginger. Cook for a minute or so, then add plum sauce, chili paste, soy sauce, honey, herbs, zest and sesame seeds.
- Continue to cook for another minute until veggies are softened but not mushy.
- Remove pan from heat and add tofu, With the tines of a fork incorporate tofu until pea sized.
- Refrigerate filling until chilled, about 1 hour
- Lay wonton skins out one at a time. moisten edges with your finger and fill with 1 tsp of mixture. Fold skin in half forming a semi-circle. Starting at one end pinch edges closed with thumb and finger
- Heat 1 tsp canola oil in large sauté pan over medium-hight heat until slightly smoking. Add 6 pot stickers at a time and cook until lightly brown on each side. Lower heat and add 1/4 cup water. Cover to steam for 2 minutes
- Repeat with remainder of pot stickers
- Serve with your favorite dipping sauce