One. More. Day. I’m slowly trudging through one nightmare of a week. Things would be much better around these parts if the threat of impending snow wasn’t littered through the morning news, if the construction crew across Michigan Ave could take a few days off (just for me - why is that so impossible to arrange?), if some youngin’ didn’t hit me (well, not me, my car) while we were trying to park for the Weezer show, or if I weren’t forcing myself to eat like a rabbit all week. Yeah, a rabbit. I suppose rabbits don’t eat lean cuisines, but either way I’ve found myself nibbling every little morsel of food with the ferocity of those little critters – making sure I’m tasting each and every bite, because let’s be honest – there aren’t many bites in those lil’ boxes.
So let’s recap – I’m hungry. I want to bake some cookies or make fudge or maybe even another loaf of pumpkin cranberry bread. Shoot – give me cassoulet or chili – something warm and hearty and I’d shut the hell up. But as I remind myself that the week is almost over and it’s almost time for me to reward myself with some of the above, I also remind myself that I don’t want to buy a new wardrobe because my pants stopped fitting. Or because I busted through them. That wouldn’t be pretty. No sir.
Shoot – I’d wrestle a kitten for those pretzels I made the other day. And yes, the freezer stash was also among the casualties this past weekend. But in making those pretzels, eating them and then re-eating them this past weekend, I reminded myself just how much I love appetizers, and I definitely don’t make enough of them. Truth be told, even the ones I make somehow never make their debut here, and that’s a cryin’ shame. Well, for you it is. I get to eat them either way.
But I do occasionally make appetizers. Especially when we have company, as they’re sure to impress. Like these little morsels of delight. Aren’t they just the cutest? Little nibbly pretty envelopes of edamame, so cute I could pinch them in two. I made these in September, and I forgot about them. Can you believe this?! But thankfully, I remembered – partially due to my self-induced hunger and the need to continue that torture by perusing all of my old food photos. But also thanks to the pretzels for reminding me how heavenly appetizers can be. Better late than never, right?
So, thank you pretzels. Thank you, edamame and your salty, toasty dipping sauce. Thank you week for almost being over so that I can make more appetizers and cookies. The question is, what do I make?
Edamame & Ginger Wonton Ravioli with Soy Sesame Dipping Sauce
Serves 4, makes about 32 wontons
Ok, so first I’ll apologize for being late on sharing this recipe. I should have, but I was a little bit more excited about finishing culinary school – my bad! But, this should not keep you from making this for an upcoming party, as they are sure to dazzle your guests. Plus, they taste good! Who doesn’t love edamame, right? And the dipping sauce? drinkable..
2 2/3 c shelled edamame
2 T coarsely chopped ginger
1/4 c chopped cilantro
1 garlic clove
1 t fresh lime juice
salt & pepper to taste
About 32 dumpling or wonton wrappers
1/4 c soy sauce
1/4 c rice wine vinegar
1 t chopped garlic
1 t chopped ginger
1 t chopped scallions
1 t toasted sesame oil
1/2 t honey
puree edamame in food processor; add in ginger, cilantro, garlic clove and lime juice. season with salt and pepper, to taste. add more lime juice if mixture appears too dry.
place ~1 rounded t of mixture in the center of each wrapper. brush wonton lightly with water to moisten. fold one corner of wrapper onto other corner, making a triangle shape. fold all three sides of triangle inward to make an envelope. keep wontons folded as they’re being made so as not to dry up.
meanwhile, bring a large pot of water to boil. boil in 2 batches until tender, about 2-3 minutes each. remove with slotted spoon.
whisk together ingredients for dipping sauce.