Pancit Molo

Pancit Mojo is basically won ton soup with a Filipino spin.  I like it alot more than the usual won ton soup we’ve all grown to love.  It’s a staple in Philippine cuisine, and here is a version that I received years ago from a Filipina friend of mine. 

1 lb ground pork

1 lb ground beef

1 stalk celery, minced

1/2 carrot, minced (mince the whole carrot, half for the dumplings,the other half will be used in the broth)

1 tbsp patis (fish sauce)

salt and pepper to taste

25-30 wonton wrappers

Soup Base

vegetable oil, for sauteing

1 onion, sliced thinly

1 clove garlic, minced

2 tbsp pork and 2 tbsp beef (reserved from above)

1 stalk celery, sliced

the other half of the minced carrot

8 cups chicken broth

Soy Sauce

4 green onions, cut on the bias, 1 inch pieces

Directions

Filling

Before combining the ingredients, remove 2 tbsp of ground pork and 2 tbsp of ground beef and set aside.

In a large bowl, combine the remaining meats and the rest of the dumpling ingredients, salt and pepper to taste.

Put approx. 1 tbsp of the meat mixture in the center of each wonton wrapper and fold one flap to the middle.  On the flap on the opposite side of the one folded up, moisten with a little egg mixture.  (dip finger in egg mixture and moisten the flap) Fold that flap over on top of the other flap.  Fold over the 3rd flap and moisten the 4th flap with the egg mixture and fold over.  Once completed, the dumpling should resemble a little package…square shaped.  There is not traditional way of folding these dumplings (or won tons), if you have a way that fits for you, then use that version.  Just as long as they don’t open once placed in the broth.

Make sure you keep your dumplings covered as you make them.

Broth 

Heat the oil in a pot on medium heat.  Brown the onion and garlic until lightly golden.  Add the reserved ground pork and beef and brown.  Once the meat has browned (if the meat has rendered alot of fat, remove with a spoon before continuing), season with salt and pepper to taste.  Add the celery and carrots and cook for another 5 minutes.  Add the chicken stock and bring to a soft boil.  Add the soy sauce to taste and green onion. Gently add the dumplings to the broth one at a time. 

Let cook for 15 minutes. Re-season with pepper to taste if needed.

 

French Onion Soup

I’ve always been a HUGE fan of French Onion Soup.  And when I acquired this recipe some years ago, it’s always been in somewhat of a regular rotation.  It’s got the perfect flavor, and as I always say, use this as is, or as a base and tweek it to make it your own. 

If you like French Onion Soup, try this recipe!!

Ingredients

1/2 cup unsalted butter

1 large Vidalia onion, 3/4 inch slices

5 spanish white onions, 3/4 inch slices 

4 (10.5 ounce) cans beef stock

2 tablespoons red wine 

1 tbsp Worcestershire sauce 

1/2 tsp dried thyme

salt and pepper to taste

4 slices French bread

1 clove garlic, sliced in half

4 slices provolone cheese

2 slices Swiss cheese, shredded

1/4 cup grated Parmesan cheese

Directions

Melt butter on medium-low heat. Add onions and continually stir until translucent.  Once translucent, add the wine and continue until the wine has cooked down and the onions have caramelized (this will take a while, but it should be low and slow to get the perfect caramelization), then transfer the onions to a large pot. 

Add beef stock, Worcestershire, and thyme. Season with salt and pepper, and simmer for 30 minutes.

Meanwhile, heat the oven broiler.  Line a cookie sheet with the french bread slices.  Place under the broiler and lightly brown, then flip over the bread and do the same to the other side.  After pulling the toast out of the oven, rub each piece of toast with the sliced garlic. 

Top each piece with a slice of provolone, and equal amounts of the swiss and parmesan cheeses.  

Ladle soup into oven safe serving bowls and place one slice of toast (topped with the cheeses) on top of each. Place the cookie sheet in the oven, and place the soup filled bowls on the cookie sheet. Broil in the oven until cheese bubbles and browns.

print this recipe here

 

Italian Wedding Soup

This is one of my most favorite soups!! It’s so easy to prepare, and wonderful on a cool evening. Serve with a crusty Italian loaf.

Serves 4

Ingredients
Meatball Mix
1 onion, finely minced
1 clove garlic, finely minced
1/3 cup parsley, finely chopped
1/2 cup freshly grated parmesan
1/4 cup italian bread crumbs
1 egg
1/2 lb ground pork
1/2 lb ground beef
3/4 teaspoon salt
1/2 teaspoon black pepper

Soup Mix
10 cups chicken broth
2 cups beef broth
1 lb fresh spinach, cleaned and chopped
1 clove garlic, minced
2 eggs
3 tablespoons grated parmesan
kosher salt & freshly ground black pepper

Directions
Mix together the ingredients for the meatballs in a bowl. Shape the mixture in 3/4-1 inch balls. Set aside on wax paper or baking sheet.
For the soup, bring the broth to a soft boil. Add the meatballs, spinach and garlic, and let simmer for about 15 minutes. In a bowl, mix together the parmesan cheese and eggs. While gently stirring the soup, add the egg mixture. Season with salt, pepper if needed. Top with extra parmasan cheese when served.

print this recipe here

 

Cream of Crab Soup

This recipe is a variation of one that I found on the web a few years ago. It’s probably one of the best soups I’ve ever had. Enjoy with crusty bread.

Serves 2

Ingredients
1/2 cup butter

1 onion, chopped

2 cloves garlic, minced

1/4 cup all-purpose flour

2 cups clam juice

2 cups chicken broth

1 (10 ounce) package frozen white corn

1 teaspoon salt

1/2 teaspoon ground white pepper

1/4 teaspoon ground cayenne pepper

2 cups heavy cream

1 pound lump crabmeat, drained

3 green onions, chopped

Directions
Melt butter in a large. Saute onion and garlic until tender. Whisk in flour, and cook 2 minutes. Stir in clam juice and chicken broth, and bring to a boil. Mix in corn, and season with salt, white pepper, and cayenne. Reduce heat, and simmer 15 minutes.
Stir in cream, crab meat, and green onions. Heat through, but do not boil after you add the cream.

print this recipe here