_ginkgo Nuts To Blanch Recipes

GINKGO NUT DUMPLINGS WITH SIMPLE DIPPING SAUCE

Steps:

• If you are using fresh ginkgo nuts, gently crack the shells. Blanch the nuts in salted water for 1 minute, then shock in ice water. Alternatively, toast the nuts in a dry skillet until they turn green. After blanching or toasting, rub off the papery skin using your fingers or a clean kitchen towel. If you are using canned ginkgos, simply rinse.
• Heat a sauté pan over medium heat and add 2 tablespoons of the olive oil. Add the nuts and a dash of salt. Cook for 1 minute. Add the scallion whites, the ginger, and mirin and cook for 2 minutes. Add the garlic and cook for 1 minute more. Transfer the nuts to a plate to cool and return the pan to the stove. Add another tablespoon of olive oil to the pan and sauté the bok choy with a dash of salt until the leaves are cooked down to half their original size. The bok choy should be mostly dry when you add it to the pan; otherwise, the dumpling filling will be wet. Remove the bok choy from the heat and let cool.
• Put the nuts and bok choy in the bowl of a food processor. Add all but 2 teaspoons of the scallion greens. Pulse until the mixture is blended but still chunky. Transfer to a bowl and season with salt.
• In a small bowl, whisk the flour with 2 tablespoons water. Brush the edges of a dumpling wrapper with the flour paste. Place 1 tablespoon of the filling on the wrapper and fold the wrapper into a half moon. Press the edges to seal. Repeat with the rest of the wrappers and filling.
• To make the dipping sauce, whisk together the vinegar, soy sauce, the remaining 1 teaspoon olive oil, and the reserved scallion greens. Add red pepper flakes if desired.
• Steam the dumplings in a covered steamer basket for 4 minutes. Serve hot with the dipping sauce.

BLANCHED VEGETABLES BACK TO BASIC'S

Steps:

• Trim vegetables by removing tough skin and chopping into bite size pieces.
• Keep stem separate form tender heads.
• In a large pot of salted boiling water add the thick stems for 1 minute then add the more tender tops of the vegetable and cook for 1 minutes. Remove and add to water bath to chill and stop the cooking.
• Save for when you want to get the meal finalized. Or add right to a pan with butter, oil, garlic, nuts what suits your fancy stir fry for 1-2 minutes, seasoning with seasoned salt and enjoy.

BLANCHED ASPARAGUS WITH TOASTED WALNUTS

Steps:

• Grate peel and squeeze juice from orange. Pour juice into small saucepan; set peel aside for later use. Bring juice to boil on medium-high heat. Reduce heat to medium-low; simmer 10 minutes or until juice is reduced by half.
• Meanwhile, blanch asparagus in boiling water; drain. Add oil to orange juice; beat with wire whisk until well blended. Stir in salt and pepper.
• Place asparagus on serving platter; drizzle with orange juice mixture. Sprinkle with orange peel and walnuts.

_GINKGO NUTS: TO BLANCH

Steps:

• Shell with a nutcracker. Pour boiling water over nutmeats. Let stand 5 to 10 minutes. Drain. Remove and discard pinkish inner skin.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

HOW TO BLANCH ALMONDS

Steps:

• How to do it:.
• Place the almonds in a bowl.
• Pour boiling water to barely cover the almonds.
• Let the almonds sit for 1 minute.
• Drain, rinse under cold water, and drain again.
• Pat dry and slip the skins off.
• Advice:.
• Don't let the almonds sit in hot water too long or they will lose their crispness.
• 1 lb of shelled almonds = 3 cups whole or 4 cups slivered.