The recipes on this blog are a combination of things I've learned over the years and meals inherited through generations of adoration for good food. They are a cherished property, so please be good to them.

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Friday, October 19, 2007

Cook For A Cause

Some of my readers know that I am on the Board of Directors for the Family Crisis Center of Baltimore County. The FCC gives women and children who are victims of domestic violence housing, food, counseling and access to legal counsel.

Many months ago we decided to contact local restaurants to see if they would be willing to host cooking classes with proceeds going to benefit the FCC. We recieved word from both The Black Olive and Rumor Mill that they were interested in our first two series for the fall.

Today, The Baltimore Sun posted an article in their "Dining At Large" section online. You can find that here.

The Black Olive is FULL, but there's still room for the second class...Tuesday, Nov. 20 at the Rumor Mill in Ellicott City. The chef is Tim Daugherty.
Tickets are $30 each!
If any of my local readers are interested, please leave me a comment and I will contact you!

Monday, October 15, 2007

Vegetable Eggrolls

I was making some of this soup for dinner tonight and since I was already making dumplings, I thought I'd do some egg rolls as well. My husband loves these and I don't make them very often, so tonight, I rolled.

2 c green cabbage, sliced thin
1/2 c bean sprouts
3 cloves garlic minced
4 spring onions, sliced thin
1 carrot, shredded
1 1/2 tbsp ginger, grated
1/3 c oyster mushrooms, sliced thin
2 tbsp tamari
1 tbsp hot chili oil
1 tsp fish sauce
1 package store prepare wonton wrappers

For the filling:
In a wok, over medium high heat, add garlic and onions and saute for about 2 minutes or until soft. Add all of the remaining vegetables and cook until cabbage is soft, about 5 minutes. Add ginger, tamari, chili oil and fish sauce and mix well, cooking about 2 more minutes. Set mixture aside and allow to cool.

Egg roll Assembly:

Lay a wonton wrapper in front of you, on the diagonal. Place filling in the center and fold the corner closest to you upward, over the mixture. Roll the wrapper 1/2 of the way and fold in the corners on the left and right. Roll the wrapper once more to seal the egg roll. Seal the corner with a dab of water.
Place in a deep fryer (which I don't own) or in a heavy bottom pot (like a dutch oven) in 350*F vegetable oil and fry, flipping once to brown both sides, about 3-5 minutes.