MEET THE DILs
Jessica Coulter
Jessica lives in New York City with her Husband and Dog. When she isn't writing for this here blog, she's a copywriter at an ad agency in Manhattan.
3000 MILES AWAY...
Marites Cristobal Coulter
Marites lives in Los Angeles with her husband. When she's not dabbling as a self-proclaimed domestic wannabe, she's working in PR.
- BEVERAGES
- BREADS
- BREAKFAST/BRUNCH
- DESSERTS
- FRUIT
MEET THE MIL
Pat Tippett
MIL is a chef and food stylist in Portland, OR. For many years she owned Flaming Carrot Catering, pdx's favorite eco-conscience catering company. She takes her passion for art, travel and cuisine back to the kitchen and studio and delicious things happen.
She's currently focusing her talents on food styling and on-site chef services for film scenes and group gatherings (hey tweens - she did the food styling on the twilight movie!). Oh, and writes MIL Missions for this little blog.
Cooking with us? Let us feature a photo of you and your hard work. Email it to 3000milestildinner@gmail.com
3000 miles 'til dinner. |
♥WHEN YOUR MIL (mother-in-law) IS A CHEF, YOU EITHER GET NERVOUS OR GET COOKING.♥
----------------------------------------------- Two busy DILs living on two different coasts getting long-distance cooking lessons from their MIL. |
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recipe
1
notes MIL MISSION #54: LITTLE WON TON BASKETSCrisp little baskets that can be baked days in advance and stored in zip locks or a plastic container. For tasty hor’doeuvres or snacks, fill the baskets before serving with your favorite chicken salad, curried tofu, blue cheese/cream cheese/toasted pecan mix or for a warm treat, create “baby” taco baskets with seasoned taco meat or PULLED PORK, beans, cheese, warm in oven and garnish with salsa & GUACAMOLE with FRIED GARLIC SLIVERS…… you get the idea, and the ideas are endless!
Prep time: 30 minutes
Baking time: 6-10 minutes
Baking temp: 350 degrees, center rack
Servings: 48 baskets
♥PANTRY, FRIDGE, MARKET♥♥
1 pkg won ton skins/wrappers (square) or gyoza skins/wrappers (round)
*available at Asian markets and most big grocery stores — fresh or frozen
1/2 C. vegetable or light olive oil
Utensils -
pastry brush
at least one standard size muffin tin or mini cupcake muffin tin
*baskets will be taller & less wide when made in a mini
♥PREP - preheat oven: 350 degrees
Lay at least 12 of the skins on a flat surface and brush with oil, making sure skin is lightly covered completely with oil.
(photo: gyoza skin/wrappers)
Press each skin into a muffin cup, gently pressing down and into the corners so there is a flat bottom & sides are pressed against the pan, creating a “ruffle”
(photo: standard size muffin tin)
♥BAKE
Place muffin tin on center rack and bake for 6 minutes or until golden brown. The baskets brown quickly once they have baked through, so watch carefully. You may need to adjust the baking time, more time rather than less.
Remove baskets from the tins and set aside to cool. Continue the process until all shells are baked (pan can be used while still warm)
♥♥ WAYS TO “just wing it” ♥♥ consider or substitute
*substitue: egg roll skins/wrappers and cut each into 4 parts; these will be the size of a won ton skin/wrapper.
♥ Helpful Hints♥
*dessert idea: fill with lemon curd, custard & berries or RICH CHOCOLATE PUDDING
(MIL post)
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