These little fuzzy kiwi fruits are fussy to peel, because the skin is so incredibly thin, and a perfectly ripe kiwi is delicate to handle.

But it’s still one of my favorite tropical fruits, as I love the sweet, tart, juicy fruit with the crunchy little black seeds!

Wanna know my trick to peeling kiwi fruit? It’s super simple, the fruit stays whole and look at how little fruit I’ve wasted on the peel! I was recently on both ABC7 and CBS10 showing off my kiwi fruit peeling skills.

Scroll for a short 3 minute video of CBS yesterday afternoon (video starts automatically, give it a couple of seconds to load).

What are some of your fruit peeling/cutting/storing/serving secrets? Would love to know!

Would appreciate a Stumble if you like this article…Thank you! xoxo jaden

I’m a guest writer over at Martha Stewart Everyday Food! Have you been to their website? They’ve got thousands of recipes, all of them simple and perfect for dinner tonight.

My kids made Thai Curry Beef Skewers and Grilled Banana with Dark Chocolate for them. Come on over to Martha Stewart Everyday Food’s website and take a look. The recipe for the MUST MAKE dessert inspired by the lovely Andreaa is over there.

I love it when my two young sons — 3 years old and 5 years old — help me in the kitchen. It’s good to nurture an interest in responsible nutrition and teach them correct food pairings, like how super-thin, shatter-crisp Lay’s potato chips are much better stacked between a hamburger bun and patty than something big and smushy like a chocolate Ho-Ho.

We have one small rolling stool in the kitchen perfect for just one little boy to stand on. Why not two? Well, because physically, my two arms and two eyes can keep track of only one child within arms reach of a smorgasbord of spices and seasonings. Trust me when I tell you that behind my back, they’ve dumped a jar of chili powder in the fried rice just because it needed more color. Well, that evening magically turned into a Happy Meal night. Which, now looking back, seems like an awfully suspicious trick that I’m sure a certain trouble-stirring uncle taught them recently.

But the kids do love to come tinker in the kitchen, especially when it involves food on a stick. You could put anything on a stick and my kids will think it’s like the best meal ever. How do you think I got them to eat brussels sprouts? You skewer them between chocolate dipped marshmallows. To get to the next marshmallow, you’ve got to eat that brussels sprout.

Once Andrew heard we were making Thai Curry Beef Skewers with his favorite fruit in the world, pineapple, on sticks, he went totally nuts and called dibs on skewering duty. One piece of pineapple for the Thai Curry Beef Skewer, one piece of pineapple for Andrew. One for the Thai Curry Beef Skewer, two for Andrew. It took two cans of pineapples to finish the job, but I guess he got his recommended vitamin C ration for the week.

Grilled Thai Curry Beef Skewers Recipe

Serves 4
Inspired by Martha Stewart Everyday Food

I have tweaked Martha Stewart Everyday Food’s Grilled Thai Curry Beef Skewers recipe just a little, adding fresh lime juice and using pineapple juice in place of some of the honey and brown sugar. The pineapple juice will also help tenderize the meat. Thai curry paste can be found in any Asian market and in the international aisle of your supermarket. Although Thai curry is normally spicy, we’re using only 1 tablespoon of the curry paste so that even the little ones can enjoy this dish. If you do enjoy spice, feel free to add another tablespoon to the recipe. Store the remaining paste in a covered jar or plastic container in the refrigerator. It will last several weeks if properly stored.

Grilled Thai Curry Beef Skewers Recipe

Ingredients
1 can (20 ounces) pineapple chunks, 2 tablespoons of the juice reserved
2 tablespoons honey
2 tablespoons packed brown sugar
1/4 cup soy sauce
2 tablespoons freshly squeezed lime juice
1 teaspoon vegetable, canola, or peanut oil
1 tablespoon Thai red curry paste
1 1/2 pounds top sirloin beef, cut into 1 inch cubes
1 red onion, quartered, layers separated

Directions
1. If grilling outdoors, prepare your grill for high, direct heat. If broiling in your kitchen, heat the broiler with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Soak 8 wooden skewers (12 inches each) in a pan of water.

2. In a medium bowl, whisk together the 2 tablespoons of the reserved pineapple juice, honey, brown sugar, soy sauce, lime juice, oil, and red curry paste. Reserve half of the sauce for serving (pour into a separate bowl.)

3. Add the beef to the marinade and let sit for 10 minutes at room temperature. Thread the beef, onion, and pineapple onto skewers. Grill on your outdoor grill or under broiler for 5 to 7 minutes, flipping halfway, until medium-rare.

Andrew enjoying Thai Curry Beef Skewers

***

Free Signed Cookbook

Don’t forget to enter the random drawing for a signed copy of Dave Lieberman’s cookbook!

So, what do you say to break the ice when you meet one of People Magazine’s 50 Hottest Bachelors?

bluhbhlubhlbuhbbbbbb

We’ll I’m going to let you guess what I said (and let you win something cool)

A few nights ago, I had the pleasure of interviewing Dave Lieberman, who was showcasing tapas dishes using beautiful olive oil from Spain. My friends, the Culinary Sherpas did the food styling for the event and for the media.

Dave, me, Michelle and Greg of the Culilnary Sherpas who did the awesome food styling.

Here’s my 7 minute interview with Dave, and I think I embarrassed the curls outta his hair and made him squirm like a monkey in heat! (around the 4:40 mark)

Dave Lieberman Interview from Jaden Hair on Vimeo.

And I have a feeling that Dave’s going to totally get me back for that embarrasing question!!!

***

Recipes courtesy of Dave Lieberman and Olive Oil from Spain

There are a ton more recipes at Olive Oil from Spain’s website.

Lemon Poached Shrimp with Spicy Gazpacho

serves 8-10 as part of Tapas party

For the shrimp:
3 quarts water
1 lemon, quartered
2 sprigs fresh thyme
1 bay leaf
1 teaspoon salt
½ teaspoon black peppercorns
1 pound medium shrimp, peeled and deveined

For the gazpacho:
1 cup soft insides of rustic bread loaf
1 pound vine-ripened tomatoes, peeled, cored and roughly chopped
1 cucumber, peeled, seeded and roughly chopped
½ medium white onion, peeled and roughly chopped
½ red bell pepper, roughly chopped
½ green bell pepper, roughly chopped
4 clove
s garlic, chopped
½ Thai chili, seeded and chopped
3 tablespoons sherry vinegar
2 tablespoons Olive Oil from Spain
1 teaspoon salt
¼ teaspoon freshly ground black pepper

For the garnish:
¼ cup each finely diced red bell pepper and cucumber
Olive Oil from Spain

To make shrimp:
Combine water, lemon, thyme, bay leaf, salt and peppercorns in a large pot. Bring to a boil, simmer for 10 minutes. Remove and discard lemon and seasonings. Add shrimp to pot and poach for 2 to 3 minutes, or until cooked through. Using a slotted spoon, transfer shrimp to a large bowl of ice water. Drain and refrigerate shrimp until ready to serve.

To make gazpacho:
Soak the bread in water for 10 minutes; drain and squeeze out excess water. Set aside. In a food processor puree the tomatoes, cucumber, onion, peppers, garlic and chili. Add the bread, vinegar, Olive Oil from Spain, salt and pepper and process until smooth. Chill until ready to serve.

To serve:
Place a couple shrimp in a shallow bowl; pour gazpacho around. Sprinkle with diced red pepper and cucumber. Drizzle with olive oil.

Garlic and Idiazabal Mashed Potatoes with Herbed Cream

Makes 10 servings (20 potato cakes)

For the potatoes:
1 1/2 pounds russet potatoes (2 large), peeled and cut in large chunks
¼ cup Olive Oil from Spain
2 cloves garlic, smashed
3 tablespoons milk
¾ cup grated Idiazábal cheese
Salt and freshly ground black pepper to taste
1 large egg beaten
¾ cup fine dry breadcrumbs
Light Olive Oil from Spain for frying

For the herb cream:
3 tablespoons Olive Oil from Spain
2 tablespoons basil leaves
2 tablespoons flat leaf parsley leaves
¼ cup crème fraiche
¼ cup sour cream
1 tablespoon lemon juice
Salt to taste

To make the potatoes:
In a small saucepan combine Olive Oil from Spain and garlic. Cook over low heat for 5 minutes. Remove from heat and cool. When cool discard the garlic.

Boil potatoes until fork tender; drain. Return potatoes to pot to dry. Mash potatoes leaving some chunks. Stir in 3 tablespoons garlic, Olive Oil from Spain, milk and cheese; season with salt and pepper. When cool enough to handle, form potatoes into small round cakes, about 2 inches in diameter. In a small bowl, beat egg with 1 tablespoon water. Dip each cake into egg mixture, then into breadcrumbs. Refrigerate at least ½ hour or overnight.

Pour enough light Olive Oil from Spain into a heavy skillet to cover the bottom with 1/4″of oil; set over medium heat. When the oil is hot pan-fry potato cakes until golden brown, 1 - 2 minutes on each side. Drain on paper towels. Top each potato cake with a dollop of herb cream and serve warm.

To make the herb cream:
In a blender puree the Olive Oil from Spain, basil, and parsley. Add the remaining ingredients and blend until just mixed. Refrigerate until ready to use.

Fresh Chorizo and Piquillo Bites with Shaved Manchego Cheese

Serves 8 to 10 as part of Tapas menu

1 pound fresh chorizo sausage
1/4 pound Manchego cheese
6-8 piquillo peppers, drained and cut into 1 inch squares
olive oil from Spain

Prick fresh chorizo sausages in several placdes with the point of a knife. Grill sausages over medium high heat until medium rare, about 3 minutes on each side. Set aside to drain on a paper towel. When sausages are cool enough to handle, slice diagonally into 1/2 inch thick pieces.

Add olive oil to saute pan and sear chorizo slices on both sides until well browned and cooked thorugh, 1-2 minutes for each side. Drain on paper towels.

Using a vegetable peeler, shave cheese into very thin pieces. Top each piece of chorizo with a shaving of cheese and a square piece of piquillo pepper. Skewer with a toothpick. Drizzle with olive oil and serve.

***

Win a Dave Lieberman Signed Cookbook: Dave’s Dinners

Dave signed a cookbook, just for you!

Untitled from Jaden Hair on Vimeo.

Thanks for entering, the winner for the Dave Lieberman cookbook has been announced!

To enter the random drawing, just comment below and tell me what was my pickup line that I said to Dave Lieberman when first met him?

And while this is Steamy Kitchen, please do keep it clean.

The random drawing is just that. TOTALLY RANDOM. So no, you don’t have to guess the right answer or anything to win, although, if you guess correctly, you might just win a little something extra from me.

You have until September 20th!

Here’s a big hint…

For the past year, Andrew has been asking me, “Mama, can I do a cooking show with you?” and I’ve kinda resisted, mainly because a 5 year old boy…specifically MY 5 year old boy is quite unpredictable. How do I know that he’s not just going to blurt out my dirty laundry on LIVE TV???

There’s no bleep button on the control board (I’ve checked) and even if there was, how would I signal the producer to bleep out the part when Andrew would spontaneously shout out, “My mama dances naked on the bed to ‘Careless Whisper.’”

Like, totally embarrassing to let the world know that I still, even after the gerbil incident (wait, was that a different dude?) and knowing that he’s so totally gay that I’d fling my naked body at George Michael if he rang my doorbell.

Last Christmas I asked my husband for George Michael concert tickets. But of course, I Believe he got jealous of my Fast Love for George Michael. Husband was furious and told me that I Can’t Make You Love Me, I’m just Waitin’ For The Day that you leave me for G.

I said, “Honey…I just have A Last Request. Try not to Wake Me up Before You Go-Go. Oh, and can you take the trash out first? I’ve had an Amazing…Hard Day.”

That was 10 songs!!! Can you do better?

But Andrew PROMISED he wouldn’t blurt out that, “when my friend at Kindergarten pushed me and hit me, my Mama told me next time he does that to kick his ass and tell him that he has ears like a donkey.”

So I let him come with me. Oh. My. Buddha. He was soooo excited that he skipped around the house all and even did the dishes, laundry and mopping for me that night. Since it was his cooking show, I asked him what would he like to cook.

“Chocolate.”

Come see Andrew’s debut on TV. Just click on the “Featured Video” link.

Weatherdude, John Scalzi,  said to Andrew, “Come with me! I’ll show you the control room!”

Andrew was mic’d up from the beginning (and was afraid to go to the restroom because he thought, “my teacher will hear me go peepee.” Cute.

Andrew brought a little Beanie Baby frog that his Mimi gave to him.

He said, “SO! MANY! TVs! and BUTTONS!”

I was a bit nervous that he’d be scared of these monsters. There are three of them in the studio, all moving around depending on the shot.

Waking up at 5am was easy…staying awake waiting for our spot to come on was tough.

We went on air for about 4 minutes to do our thing. Then we had another 20 minutes til the end of the news broadcast where we’d come back on to show the final dish and say goodbye (video doesn’t show that part.)

During those 20 minutes, we have to finish the fondue, cut up all the fruit and make a pretty platter for the beauty shot. Here’s Andrew making the fondue.

Stirring the melted chocolate…

But of course chopping fruit doesn’t take long and we had plenty of time left. Without talking, Andrew just stood there on his stool, tired as all hell. He did what any 5 year old would do…

Just started eating the chocolate during the commercial break…

Andrew Sneaking Chocolate from Jaden Hair on Vimeo.

***

Saving a Mother’s Life

We are very fortunate to have good health, but can you imagine not being able to afford an operation and medication to stay alive?

Blog-friend Srivalli is sponsoring a fundraiser to help 28 year old mother of 2, Anita Lakshmi. Will you please help - even by just donating a few dollars? It could mean the difference between life and death for this young woman who is running out of time and options. My heart goes out to her…big hugs.

xoxo

Jaden

It’s Chinese Wonton Noodle Soup time! A great dish to make for the Beijing 2008 Olympics! This is recipe 5 in the series (see links at the end for the other recipes)

***

Wrapping Wontons Videos

I’ve got two for you - I was on CBS on Tuesday - this was a BLAST! A 4 minute cooking segment cooking wonton noodle soup…but in not in a kitchen…here’s the video:
(link is right above photo when you get to CBS site)

And my regular segment on ABC7  Chinese Wonton Noodle Soup  just click on the “featured video” right below the recipe name. And yes, I flubbed saying the number eight in Mandarin! It’s “baa” not “baat” (which is how I say it in Cantonese).

***

Wonton Noodle Soup Recipe

I love making wonton noodle soup with my kids! Gather your guests in the kitchen and have them help you fold the wonton. The key to making wonton is to not overfill the dumpling and to make sure that the wonton is sealed tight.

Wonton Wrapper

The wrappers come frozen - just defrost in refrigerator overnight or on the counter for 40 minutes. Do not soak in water or defrost in microwave. Once the package is opened, it’s important to always keep them covered under a damp towel, as the edges will dry out, making it very difficult to work with.

Freezing Wonton

If you’d like to freeze wonton (great idea for super easy quick meal) - lay the wrapped wonton in a single layer. Freeze and when frozen, gather them up and place them in a freezer bag. If you don’t freeze them in single layer, you’ll end up with a big, massive clump of wonton and you’ll have trouble prying them apart.

To cook frozen wonton, the instructions are exactly the same. Put them in the boiling broth FROZEN. Do not defrost. Cooking time will be longer BUT - that’s the beauty of my cooking method.

Boiling Wonton

Put away your timer! Let me explain. I’m sure you’re used to watching the clock when boiling pasta. Instead of watching the clock, I’m having you do this Chinese style. Boil your pot of soup. Add dumplings. When it comes to a boil, add 1 cup of room temp broth. When that comes to a boil, add another cup. When boiling again, it’s done. So if you’re adding FROZEN wonton, 10 wonton or 50…the water will come to a boil as it’s ready - thus it’s sort of self-timing.

Adding broth a little at a time like this prevents your delicate dumplings from breaking and bursting in rapid, hard boiling water. So how many wonton to cook at a time? Well - that depends on how big your pot is, how much soup you have.

For the Wonton Noodle Soup recipe below, I’d cook them in 3 separate batches - so that you don’t crowd the wonton.

Wonton Noodle Soup Recipe

Serves 4

1/2 pound ground pork
2 stalks scallion, finely minced
1 tablespoons soy sauce
1 teaspoons rice vinegar
1 teaspoons cornstarch
1/4 teaspoon sugar
1/2 teaspoon sesame oil
1/2 pound wonton wrappers, at room temperature, covered with a damp towel
1 tablespoon cornstarch + 1/4 cup cool water (cornstarch slurry)
2 quarts chicken broth
8 ounces dried wonton noodles (or thin, egg noodles)
1/2 pound bok choy, leaves separated and washed well
1 teaspoon sesame oil
chili garlic sauce (optional)

In a large bowl, combine the pork, scallion, soy sauce, rice vinegar, cornstarch, sugar and sesame oil. Mix well. Put a scant teaspoon of filling in the middle of a wonton wrapper, brush cornstarch slurry on all edges. Fold over to form a triangle, press to secure edges, encasing the filling. Brush cornstarch slurry on one tip of the triangle. Bring two corners together and press to secure (though my kids often just leave them as triangles.) Place on clean, dry plate in one layer and cover loosely with plastic wrap to prevent drying. Repeat with remaining.

In a large stockpot, add all but 2 cups of the broth and bring to a boil. The 2 cups of reserved broth should be room temperature or just slightly chilled. Turn the heat to medium-high and add the wontons. Bring pot back to a gentle boil. When it reaches a boil, add 1 cup of the reserved broth. Bring back to a boil and again, add the remaining 1 cup of reserved broth.

Keep the heat on the pot on (you still need to cook the noodles and bok choy) while using a spider or sieve to scoop up the wontons and distribute amongst the bowls. Cook the noodles in the pot according to the package instructions. Add the bok choy to the pot during last minute of cooking noodles and let simmer, until cooked through. Ladle broth, noodles and bok choy to bowls. Drizzle just a few drops of sesame oil in each bowl.

Serve with chili garlic sauce if desired.
***
Other great recipes!

Ground Beef with Beijing Sauce Over Noodles

Stir Fried Shrimp, Eggs and Peas + Stir Fry Secrets

Pan Fried Shrimp and Pork Potstickers

Xiao Long Bao - Steamed Shanghai Soup Dumplings

]]> http://steamykitchen.com/blog/2008/08/04/wonton-noodle-soup/feed/