Home At Last! with Patty Gironda

I regularly stroll the isles of one of my favorite farmer's market hoping to discover ingredients I have never used in my cooking. Sesame leaves caught my attention several months ago and I purchased them not really knowing what I would do with them. I've since learned that sesame leaves are popular in Korean cooking and valued for their mineral content. Good enough for me. Their ample size and pliable texture intriqued me and I soon learned I wasn't the first person who saw their potention as wraps! Into the cart they went! With so many projects on my "to do" list, I left these in the refrigerator and promised myself I was going to stuff the pretty leaves and make some tasty rice stuffed-Asian wraps. It never happened! The pretty leaves dried and withered. I just didn't have the heart to throw them away. 90% of my leftover vegetables and fruits are reused in another form in my kitchen. Leafy greens and scallions are dried into flavorful blends to season st...

  I don't know the proper name for these crispy morsels but they are so delicious! I first sampled them fifteen years ago at a sushi buffet at the corner of Buford Hwy. and Shallowford Road in Atlanta. The restaurant shared the recipe and it couldn't be easier! Sesame Wonton Sweets: I cut wonton skins into strips, fried them in oil and drained them on paper towels. In a small saucepan I combined a cup of honey and 1/4 cup of water. I gently melted the mixture and removed it from the heat. Once cooled I spooned the honey on to the strips of wonton I had placed in a large bowl. I tossed the wonton coating everything well and finally added about 3 - 4 tablespoons of black and white sesame. I gave it another good toss and they are ready. The longer they sit the gooier the honey water gets! Yummy!