The surface was coated with atomized garlic before it was allowed to rest, while the other ingredients were sliced and shredded: Shiitake, feta and a little Italian blend: Parm, romano, asiago… After baking, topped with shredded basil.
Chinese spring rolls, stuffed with chopped mushrooms and corn, and treated with five-spice powder and hoisin.
Hoisin: 1T bl. Bean paste, 4T soy, 2t rice vinegar, 2t sesame oil, 1T honey, 1T sorghum, a little garlic and onion powder. Cook down to a thick sauce.
The filling is delicious, however, the recipe for the wrappers is a little odd: 1/2c flour + 100g butter. Unsurprisingly, with a little salt, it tasted like a pie crust – one that unfortunately overwhelmed the not-exactly subtle filling.
Not bad, but a more traditional wonton wrapper would make these much better. These may be baked, but any benefit by it is lost with so much fat – you might as well just fry them.
Again, chefjar thincrust: With sesame seeds, topped with jalepeno and shiitake.
Caramalized onions with sauteed, minced mushrooms and slices of tomato. Seasoned with cumin, chipotle, pepper and salt. Topped with some shredded, jalepeno havarti, pickled jalepenos and a few shards of lettuce. A few crushed almonds tossed in would add a nice texture – a thought brought by the jar of almonds on the counter, while grabbing a fork…