Foie and Shiitake with Streamed Pear and Port Sauce

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So I got all fancy for my pre birthday dinner. If you don’t have Foie Gras Pate, you can use regular pate.

Ingredients:
2 c mixed micro greens

Port Sauce:
1 TBSP oil
2 shallots, minced
3 TBSP balsamic vinegar
1/2 c port

In a small pan, heat oil over medium heat and cook shallots until soft, add vinegar and port, and cook until reduced 3/4, about 45 minutes.
Asian Pear:
1 Asian pear, peeled, cored and halved
Steam for 15 minutes until tender. Set aside and keep warm.

Pot stickers:
Won ton wrappers
2 oz foie gras pate
6 shiitake mushrooms, 3 steamed and chopped into a small dice and 3 sliced thin
Salt and pepper
2 shallots, minced
2 TBSP tarragon, minced
1 TBSP ginger, minced
1 TBSP soy sauce

In a medium bowl combine all ingredients except pate and wonton wrappers and thinly sliced shiitake. Place 1 tsp of pate in the middle of wrapper, top with 1 tsp of mushrooms, moisten edges and pinch together. Repeat with remaining wontons.

Heat 1 TBSP oil in a non stick skillet over medium heat, add wontons in a single layer, add 1/4 c water and cover pan with lid, cooking for 15 minutes until water is evaporated and dumplings are crispy.

In a separate non-stick skillet cook sliced shiitake over medium heat until crispy on all sides, about 15 minutes.

To assemble, place a pear 1/2 in the middle of the plate, surround with 1/2 the dumplings, 1/2 the salad, 1/2 the sautéed mushrooms and drizzle with port sauce.

Serves 2.

Eggplant, Shiitake, Broccoli and Tofu Stir Fry

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This is the perfect recipe when you’re craving Asian and don’t want greasy takeout. Of course I’ve healthed it up a bit cutting back on the fat and using chicken broth. Serve it with rice, I uses black rice.

Ingredients:
1/4 c soy sauce
1/4 c rice wine vinegar
16 oz firm tofu, diced
1 eggplant, chopped same size as tofu
1/4 c soy sauce
1/4 c rice wine vinegar
16 oz fresh shiitake mushrooms, Sliced
1 bunch broccoli, chopped
1 bunch of scallions, Chopped
1 c chicken broth, give or take
2 TBSP canola oil
1 TBSP honey
2 TBSP ginger, chopped
2 TBSP garlic, chopped
1 TBSP, Sriracha sauce

Combine the soy sauce, vinegar and tofu. Toss gently to coat tofu and eggplant, set aside to marinate.

Heat the oil in a sauté pan over medium-high heat. Add the tofu ad eggplant, reserving marinade, and cook until crisp and golden-brown, about 4 minutes on each side. Remove the tofu and keep warm.

Heat chicken stock in the pan tp deglaze, until reduced by 1/2. Add the honey, scallions, ginger, garlic and Sriracha to the pan, add the mushrooms and broccoli. Sauté the vegetables until the broccoli is tender, about 2 minutes. Add tofu and eggplant to heat through.

Serves 4.