Saturday, April 9, 2011
6 hard-boiled eggs
3 1/2 tablespoons mayonnaise
3 tablespoons minced green onion
1 tablespoon minced seeded jalapeño chile
1 1/2 teaspoons minced mango chutney
1/2 teaspoon (scant) garam masala
Finely chopped radishes
Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in mayonnaise. Stir in onion, jalapeño, chutney, and garam masala. Season with salt and pepper.
Spoon yolk mixture into whites. Top generously with chopped radishes . (Can be made 4 hours ahead. Cover loosely and refrigerate.)
*You can also make these with quail eggs by cutting the ingredients by 1/3
Ugli Fruit Sorbet
3/4 c. Ugli Fruit Juice
2 Tbs. Lime Juice
1/2 c. Coconut Milk
3 T. Agave Nectar
1 t. Ugli Fruit zest
Combine ingredients and add to ice cream maker. Process in ice cream maker for about 20 minutes, until slushy. Place in freezer for 1-2 hours to harden before serving.
Makes 4 small servings.
Fig and Walnut Tapenade (adapted from Bon Appetit Oct 2001)
1 cup chopped stemmed dried Calimyrna figs
1/3 cup water
1/3 cup chopped pitted Kalamata olives or other brine-cured black olives
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon drained capers, chopped
1 1/2 teaspoons chopped fresh thyme
1 T. honey
2 5.5-ounce logs soft fresh goat cheese (such as Montrachet), each cut crosswise into 1/2-inch-thick rounds
1/2 cup chopped toasted walnuts
1/4 cup toasted walnut halves
Fresh thyme sprigs (optional)
Assorted breads and/or crackers
Combine chopped figs and 1/3 cup water in heavy medium saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes. Transfer to medium bowl. Mix in olives, olive oil, balsamic vinegar, capers, honey and chopped thyme. Season tapenade to taste with salt and pepper. (Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
Arrange overlapping cheese rounds in circle in center of medium platter. Stir chopped walnuts into tapenade; spoon into center of cheese circle. Garnish with walnut halves and thyme sprigs, if desired. Serve with breads and/or crackers.
Serve with additional honey if desired.
English Peas with Mint (adapted from Chez Panisse recipe)
1 spring onion, sliced
2 tablespoons olive oil
2 cups English peas, shelled (about 12 ounces)
6 mint leaves, torn
Add peas to boiling water. Cook 2 min. Meanwhile, sauté the spring onion in two tablespoons olive oil over medium-high heat. Add the cooked peas, Cook over high heat for 2 minutes, then add the torn mint leaves. Continue cooking until the peas are tender, a few more minutes. Season as desired.
Chilled Melon Lychee Soup with Grissini and Proscuitto
1 Cantaloup peeled and cubed
1 15 oz can lychees, or about 10-15 fresh lychees
1/4 cup lemon juice
1/4 cup honey (add additional sugar if desired)
2 tablespoons fresh mint leaves
1 cup plain Greek yogurt
grissini bread sticks, accompaniment
prosciutto slices, accompaniment
Place melon cubes, lychees, lemon juice, honey, and a pinch of salt in a blender and puree for 1 minute. Then add the mint and yogurt and puree another 1 minute. Transfer the puree to a glass pitcher. Refrigerate. Serve with crostini bread sticks wrapped in prosciutto to enhance the soup's sweet flavors.
Kale with Garlic and Bacon (Gourmet 1993)
1 slice of bacon chopped
1 garlic clove, minced
6 cups torn kale leaves, washed
1 cup water
In a large heavy skillet cook the bacon over the moderate heat, stirring, until it is crisp and transfer it to paper towels to drain. In the fat remaining in the skillet cook the garlic, stirring, until it is golden, add the kale and the water, and simmer the mixture, covered, for 10 minutes, or until the kale is wilted and tender. Simmer the mixture, uncovered, until most of the liquid is evaporated and stir in the bacon and salt and pepper to taste.
Jerusalem Artichokes with Sage
3 tablespoons butter, divided
2 tablespoons olive oil
1 pound Jerusalem artichokes, scrubbed, cut crosswise into 1/4-inch-thick rounds (you can also peel)
3 tablespoons coarsely torn fresh sage leaves, divided
2 teaspoons fresh lemon juice (or Kumquat Juice)
2 tablespoons chopped fresh Italian parsley
Melt 1 tablespoon butter with olive oil in large nonstick skillet over medium-high heat. Add Jerusalem artichokes and half of sage. Sprinkle with salt and pepper. Sauté until brown and just beginning to soften, turning frequently, about 10 minutes. Using slotted spoon, transfer Jerusalem artichokes to shallow serving bowl. Add remaining 2 tablespoons butter and sage to skillet; fry until sage darkens and begins to crisp, about 30 seconds. Add lemon juice; simmer 1 minute. Pour lemon-sage butter over Jerusalem artichokes in bowl, tossing to coat. Season with salt and pepper. Sprinkle with parsley.
(we topped the artichokes with a dollop of creme fraiche with kumquat zest added)
White Truffle Chips (adapeted from Bon Appetit March 2007)
3 (9- to 10-ounce) unpeeled russet potatoes or 2 1/2 lbs of fingerling potatoes
Vegetable oil (for frying)
Coarse kosher salt
3 tablespoons freshly grated Parmesan or Dry Vella Jack cheese
2 tablespoons finely chopped fresh parsley
Freshly ground black pepper
White truffle oil
Fill large bowl with cold water. Using V-slicer or mandoline, thinly slice potatoes into rounds, placing potato slices in water immediately.
Meanwhile, pour enough oil into heavy large pot or deep skillet to reach depth of 2 inches. Attach deep-fry thermometer to side of pot and heat oil to between 260°F and 275°F. Working in small batches, pat potato slices dry with paper towels and add to hot oil; fry until golden, adjusting heat as necessary to maintain temperature between 260°F and 275°F, about 18 minutes per batch. Using wire sieve or slotted spoon, transfer potato chips to paper towels to drain. Sprinkle chips lightly with coarse salt while still warm. Do Ahead Can be made 8 hours ahead. Cool completely. Store airtight at room temperature.
Place potato chips in bowl. Sprinkle with cheese, parsley, and black pepper; drizzle lightly with truffle oil and serve.
Deviled Quail Eggs
6 quail eggs
1 Tablespoon (or more) mayonnaise
1/2 teaspoon Dijon mustard
Dash Tabasco sauce
Salt, to taste
1 teaspoon snipped fresh chives or tarragon or caviar
1. Rinse the eggs under warm water. Place in a saucepan and cover with cold salted water. Bring to a boil and cook for 4 minutes. Drain, rinse under cold water and peel. Pat dry.
2. Cut the eggs in half lengthwise. Scoop out the yolks with a very small spoon into a bowl; mash. Mix with mayonnaise, mustard, Tabasco sauce and salt. Carefully fill the whites with the yolk mixture. Sprinkle with chives, caviar or tarragon and arrange on a decorative cocktail tray.
Monday, October 25, 2010
Fall Harvest Dinner
Eileen O’Connor & Christina Taber-Kewene
October 22, 2010
This recipe makes about 100 croquettes. It can easily be halved.
4 10 oz. packages frozen chopped spinach
4 C Pepperidge Farm stuffing (crushed)
2 large onions, minced
1 C grated Parmesan cheese
1 ½ C melted butter
1 T thyme
2 cloves garlic, minced
Salt & pepper
Cook and drain the spinach. Squeeze excess water from drained spinach.
In a large bowl, mix all ingredients thoroughly.
Chill at least 2 hours.
Roll into one inch balls.
At this point, you can freeze the croquettes on cookie sheets and keep the frozen appetizers in a plastic bag for several weeks.
Bake, thawed, at 300 degrees for 30 minutes.
Pear Pecan Toasts
10 oz. Roquefort cheese
¼ c. plus 1 tbsp heavy cream
15 slices thin white sandwich or French broad, crusts removed
2 Bartlett pears, thinly sliced into wedges
1/3 cup pecan halves, thinly sliced crosswise
Preheat the oven to 350 F. Place the cheese and the heavy cream in a small bowl. Using a fork or wooden spoon, combine until the mixture is soft enough to spread but not too runny. Set aside.
Cut the read in half crosswise, making rectangles that are about 3 x 1.5 inches. Transfer the rectangles to a baking sheet; toast in the oven until light golden on each side, about 15 minutes. Remove from the oven.
Spread 1 heaping tsp of the cheese mixture on each piece of bread. Top with a pear slice; garnish with the pecan slices. Serve at room temperature.
Cranberry Orange Tonic
Makes 12 servings.
1 cup sugar
1 cup water
4 rosemary sprigs
4 cups cranberry juice cocktail, chilled
2 cups orange juice, chilled
3 cups club soda, chilled
Combine sugar and water in a small saucepan; bring to a boil. Reduce heat, and simmer 4 minutes or until sugar dissolves. Add rosemary; simmer 5 minutes.
Remove from heat. Pour sugar syrup into a bowl; cover and refrigerate overnight.
Uncover sugar syrup; remove and discard rosemary sprigs.
Combine the sugar syrup, juices, and soda in a large pitcher.
Serve immediately over ice.
Curried Squash and Pear Bisque
Yield: 8 servings (serving size: 1 1/4 cups)
1 butternut squash (about 2 3/4 pounds)
1 tablespoon butter
2 cups chopped Bartlett pear (about 1 pound)
1 ½ cups thinly sliced onion
2 1/3 cups water
1 cup pear nectar
2 (14 ½ ounce) cans vegetable broth
2 ½ teaspoons curry powder
½ teaspoon salt
1/8 teaspoon black pepper
½ cup half-and-half
1 small Bartlett pear, cored and thinly sliced
Preheat oven to 375°.
Cut squash in half lengthwise; discard seeds and membrane.
Place squash halves, cut sides down, on a baking sheet; bake at 375° for 45 minutes or until tender. Cool.
Peel squash; mash pulp. Set aside 3 ½ cups pulp, reserving remaining squash for another use.
Melt butter in a large Dutch oven over medium-high heat. Add chopped pear and onion; sauté 10 minutes or until lightly browned. Add squash pulp, water, and next 5 ingredients (water through pepper). Bring to a boil; partially cover, reduce heat, and simmer 40 minutes.
Place one-third of squash mixture in a blender; process until smooth. Pour puréed mixture into a large bowl; repeat procedure with remaining squash mixture. Return squash mixture to pan; stir in half-and-half.
Cook over low heat 3 minutes or until thoroughly heated. Ladle soup into bowls, and garnish with pear slices.
Honey Wheat Rolls
Makes 2 dozen rolls.
1 package dry yeast
1 C warm water (105 to 115 degrees F)
3 T honey
3 T butter, melted
¾ t salt
2 – 2 ½ C unbleached flour
1 ¾ C whole wheat flour
Dissolve yeast in warm water in a large mixer bowl.
Add honey, butter, egg, salt, and ¾ C of each white and whole wheat four.
Beat at low speed of electric mixer until smooth.
Stir in enough of the remaining flour to make a soft dough.
Grease a large bowl; place the dough in the bowl, turning dough to grease all sides.
Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk.
Punch the dough down; turn out onto a lightly floured surface and knead about 3 minutes.
Coat muffin pans (total of 24 cups) with cooking spray.
Divide dough into four equal portions. Each of those portions will yield 6 rolls. Divide each of those portions into 6 pieces, then make 3 little balls of dough from each of those 6 pieces. Place 3 balls of dough in each muffin cup.
Cover and let rise in a warm place, free from drafts, for 40 minutes or until doubled in bulk.
Bake at 400 degrees F for 12 to 15 minutes or until golden.
Herbed Goat Cheese Spread
Makes 2 cups
1 package (8 ounces) cream cheese, room temperature
1 package (11 ounces) goat cheese, room temperature
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
4 teaspoons freshly squeezed lemon juice
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh dill
1 tablespoon snipped fresh chives
In the bowl of a food processor, process cream cheese and goat cheese together until creamy and well combined. Add salt, pepper, lemon juice, parsley, tarragon, dill, and chives; pulse until thoroughly combined, scraping down the sides of the bowl as needed. Transfer spread to an airtight container. Spread will keep, refrigerated, up to 2 days.
Cauliflower Soufflés over Baby Greens
Makes 12 mini-soufflés
Ingredients for the soufflés
4 tbsp unsalted butter (plus more for greasing the ramekins)
1 oz. Parmesan cheese, grated on the small holes of a box grater
2 1 ½ lb heads of cauliflower
6 tbsp all-purpose flour
2 c. hot milk
8 large egg yolks
5 oz. Maytag or other blue cheese, crumbled to 1 c.
1 tsp kosher salt
¼ tsp paprika
½ tsp freshly ground black pepper
½ tsp nutmeg
2 tsp minced fresh flat-leaf parsley
10 large egg whites
Ingredients for the salad
¼ c. red-wine vinegar
½ c. extra-virgin olive oil
Dijon mustard, to taste
Honey, to taste
Kosher salt and freshly ground black pepper
10 oz. baby salad greens
Preheat the oven to 400 F. Butter 12 5-oz. ovenproof ramekins. Sprinkle the inside of each with the Parmesan. Arrange the ramekins, evenly spaced, in a baking pan. Set aside.
Cut the cauliflower into quarters; remove the center core and leaves. Thinly slice about 60 cauliflower florets vertically. Mince the remaining cauliflower to yield about 1 cup. Set aside.
In a medium saucepan over medium heat, melt 4 tbsp. butter. Whisk in the flour until it is cooked but not brown, about 2 minutes. Whisk in the hot milk until fully incorporated. Let cook 3 minutes. Whisk in the egg yolks, one at a time, until fully incorporated. Using a wooden spoon, stir in the cheese, salt, paprika, pepper and nutmeg, stirring constantly. Once the cheese has melted, stir in the reserved minced cauliflower and the parsley. Cook 2 minutes more. Transfer the mixture to a large mixing bowl. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on low speed until frothy, about 2 minutes. Increase speed to medium and beat 1 minute more. When the egg whites are foamy, increase speed to high, and beat just until they hold soft peaks; do not overbeat the egg whites. Using a large rubber spatula, lightly mix a third of the whites into the cheese mixture to lighten it. Fold in the remaining whites until just combined.
Fill each ramekin with ½ cup soufflé mixture, smooth the tops. Insert 4 or 5 of the thin cauliflower florets around the edges of each ramekin, poking the florets into the soufflé mixture with the ruffled edge up. Bake until the tops are golden brown and the mixture is set. 20 to 25 minutes.
Meanwhile, whisk vinegar and oil together until combined. Mix in mustard and honey. Season with salt and pepper. Toss salad greens with the vinaigrette. Just before serving, divide the salad evenly among 12 plates. Remove the soufflés from the oven. Use a kitchen towel to hold the ramekins, and invert the soufflés onto your hand, and then bottom-side down onto the plates with the salad. Serve warm.
Roasted Pork Tenderloin Medallions with Dried Cranberry Sauce
Yield: 4 servings (serving size: 3 ounces pork and 1/4 cup sauce)
Ingredients for pork:
1 teaspoon dried ground sage
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (1-pound) pork tenderloin, trimmed
1 T olive oil
Ingredients for cranberry sauce:
1 cup fat-free, less-sodium chicken broth
1 cup dried cranberries
1/2 cup cranberry juice
1 tablespoon raspberry jam (optional)
1 t cornstarch
Preheat oven to 400°.
To prepare pork, combine first 4 ingredients; rub evenly over pork.
Heat olive oil in a large ovenproof nonstick skillet over medium-high heat. Add pork; cook 4 minutes on each side or until browned.
Place pan in oven; cook pork at 400° for 12 minutes or until a meat thermometer registers 160° (slightly pink).
Place pork on a cutting board; keep warm.
To prepare sauce, add the chicken broth, dried cranberries, and juice to pan; bring to a boil, scraping pan to loosen browned bits. Stir in jam; cook 5 minutes, stirring occasionally. Dissolve cornstarch in a small amount of cold water and add to the sauce; continue to cook until sauce thickens (about 1 minute).
Cut the pork into (1/2-inch) slices. Serve with sauce.
Braised and Glazed Brussels Sprouts
3 T butter or olive oil
1 lb Brussels sprouts, trimmed
½ C or more vegetable stock, white wine, or water; more as needed
Salt and freshly ground pepper
Combine the butter, Brussels sprouts, and stock in a deep skillet with a tight-fitting lid. Sprinkle the Brussels sprouts with salt and pepper and bring the liquid to a boil.
Cover and adjust the heat so the mixture simmers; cook until the sprouts are just tender, 5 to 10 minutes, checking once or twice and adding liquid as needed.
Uncover the Brussels sprouts and raise the heat to boil off all the liquid so that the Brussels sprouts become glazed and eventually browned. Stir once or twice, but do not stir them frequently; just let them sizzle until golden and crisp, then shake the pan and loosen them to roll over (some sides can be more well done than others).
Adjust seasonings; serve warm or at room temp.
Empire Apple and Pear Tarts
Ingredients for Crust
4 ½ c. pastry flour
2 ¼ c. butter, cut into small pieces (4 ½ sticks)
¼ c. sugar or more
1 tsp salt
Ingredients for Filling
1 ½ lbs almond paste
9 egg yolks
1 cup sugar
1 ½ c. butter, softened (3 sticks)
Ingredients for Topping
6 Empire apples, cored and thinly sliced
6 pears, cored and thinly sliced
1 ½ c. raspberry jam mixed with a little water
Preheat oven to 350 F.
Combine crust ingredients in bowl with fingertips until the consistency of coarse bread crumbs. Add 6 -9 tbsp cold water to bind. Form into a ball and refrigerate for at least 30 mins.
Mix all filling ingredients in a mixer or food processor
Roll out dough and press into 12 3-inch tart tins. Spread filling on the bottom of each. Arrange apple and pear slices on top of filling. Brush raspberry jam over tops evenly. Bake for 25-30 mins. Cool.
Chocolate Mint Squares
Ingredients for base
2 oz. unsweetened chocolate
½ C butter
1 C sugar
½ C flour
pinch of salt
Ingredients for mint layer
1 C powdered sugar
2 T butter
2 T crème de menthe (or 1 t peppermint extract + 1 T milk)
Ingredients for glaze
2 oz. unsweetened chocolate
2 T butter
Preheat oven to 350 degrees F. Grease an 8" square pan.
For base: melt chocolate and butter. Cool. Whisk together eggs & sugar. Stir in salt and flour. Add butter-chocolate mixture and stir. Pour into prepared pan and bake for 20-25 minutes.
For mint layer: cream together the 2 T butter and 2 T crème de menthe (or 1 t peppermint extract and 1 T milk). When the base has cooled, spread the mint mixture on top. Refrigerate.
For glaze: melt 2 oz. unsweetened chocolate with 2 T butter. Spread over top of the mint layer. Refrigerate.
Cut into 1” or 1.5”squares.
1 cup heavy cream
5 tablespoons unsalted butter, cut into pieces
1 teaspoon fleur de sel
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
Line an 8×8″ glass baking dish with parchment paper; grease well with butter.
Bring cream, butter and salt to a boil in a small saucepan. Remove from heat and set aside.
In a medium saucepan, bring sugar, corn syrup and water to a boil, stirring just until the sugar is dissolved. Then continue boiling without stirring until the mixture is a light golden color and a candy thermometer reaches 250 degrees. Don’t worry how long this takes – some recipes say it takes 10 minutes and others say up to 45 minutes. The important thing is that it reaches 250 degrees and is a light golden caramel color.
When this happens, carefully stir in the butter/cream mixture. The caramel will bubble up, so be careful. Stir constantly and continue to cook until the mixture reaches 250 degrees again.
Then pour into the prepared baking dish and let cool at least 2 hours. Sprinkle the top of the caramels with a generous amount of nice sea salt. When the mixture has set, cut into pieces with a sharp, well-oiled knife, and wrap in parchment paper.
For the takehome:
Chocolate Chip Pumpkin Bread
3 cups white sugar
1 (15 ounce) can pumpkin puree
2 sticks butter (1 c.), melted
2/3 cup water
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans or 8 mini-loaf pans.
In a large bowl, combine sugar, pumpkin, butter, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.
Monday, September 27, 2010
by Rachel Blanchard & Kim Liu
September 25, 2010
Use the endive leaves as the base and place smoked salmon and creme fraiche in the heart of the leaf. Tie together the bit with a chive strand.
GOAT CHEESE POUCH
Herbs de Provence
Layer 3 sheets of filo pastry together with melted butter in between. Cut filo into 4" squares. Place a teaspoon of goat cheese in the middle of each filo square with a sprinkle of Herbs de Provence. Twist corners of filo square together to create the pouch. Bake in oven as directed for the filo pastry or until the pastry is golden brown.
3 cups yogurt
1 ½ cups cream
3 mangos, pitted and chopped
1/3 cup sugar
pinch of cardamom
Blend it for 2 minutes in the blender. Enjoy!
2 CANS whole water chestnuts
1 PACKAGE bacon
¾ CUP chili sauce
1 ½ CUPS mayonnaise
1 ½ CUPS brown sugar
Cut the bacon strips in half. Wrap each whole water chestnut with the cut strip of bacon. Secure with a toothpick. Arrange in a casserole dish.
Mix all remaining ingredients, and pour over the bacon-wrapped water chestnuts.
Bake at 350 degrees for 1 hour. Serve warm.
SUMMER ROLL – Shrimp and Mango
For dipping sauce
1 1/4 cups granulated sugar
1/2 cup rice wine vinegar
1 lemon, zested and juiced
1 tablespoon soy sauce
1 teaspoon salt
2 teaspoons Thai fish sauce
2 teaspoons minced ginger
2 teaspoons minced garlic
1 teaspoon crushed red pepper flakes
1 tablespoon grated carrots
1 tablespoon chopped cilantro
12 large shrimp in shell (21 to 25 per pound), peeled
3 ounces vermicelli rice-stick noodles*
3 tablespoons rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
8 (8-inch) rice-paper rounds plus additional in case some tear*
48 fresh cilantro leaves (from about 1 bunch)
48 fresh mint leaves (from about 1 bunch)
1 seedless cucumber (usually plastic-wrapped; 1 lb), peeled, cored, and cut into 1/8-inch-thick matchsticks
3 scallions, cut into 3-inch-long julienne strips
1 pound firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks
Add shrimp to a 4- to 5-quart pot of boiling salted water then reduce heat and poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes. Transfer shrimp with a slotted spoon to a bowl of ice and cold water to stop cooking, then return shrimp cooking water to a boil. Chill shrimp in ice water 2 minutes, then drain and pat dry. Cut each shrimp in half lengthwise, deveining if necessary.
Add noodles to boiling water and cook until just tender, about 3 minutes. Drain in a colander, then rinse under cold running water and drain well. Stir together vinegar, sugar, and salt in a large bowl until sugar is dissolved, then add noodles and toss to coat.
Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Check rice-paper rounds and use only those that have no holes. Soak 1 round in warm water until pliable, 30 seconds to 1 minute, then carefully transfer to paper towels.
Arrange 3 shrimp halves (cut sides up) in a row across bottom third (part nearest you) of soaked rice paper. Spread 1/4 cup noodles on top of shrimp and arrange 3 cilantro leaves, 3 mint leaves, 8 cucumber matchsticks, 6 scallion strips, and 10 mango matchsticks horizontally on top of noodles. Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point. Arrange 3 more mint leaves and 3 more cilantro leaves along crease, then fold in ends and continue rolling. Transfer summer roll, seam side down, to a plate and cover with dampened paper towels. Make 7 more rolls in same manner and serve, whole or halved diagonally, with dipping sauce.
Pulled poached or roast chicken
Oil for frying
Chinese black vinegar
Mix chicken, carrots and noodles with sesame oil and soy sauce, to taste. Wrap in wonton wrappers using a dab of water to seal it together. Head oil in a pan until bubbles appear on wooden spoon. Fry spring rolls until golden brown. Serve with sauce.
1 garlic clove
2 tablespoons cilantro
2 tablespoons lemon juice
1/2 cup plain yogurt
1/2 cup cold water
1/2 cup ice cubes
Jalapeno, to taste
Peel cucumber and cut into 4 pieces. Quarter avocado, removing pit and peel. Cut scallion into large pieces. Puree all ingredients in blender until smooth. Season with salt and pepper. Garnish with cilantro leaves and Parmesan crisps (grate Parmesan and bake on Silpat until crispy)
2 cups balsamic vinegar
4 extra large sea scallops
1/4 lb kataifi filo
4 tablespoons butter, melted
1 tomato, diced
1/4 cup diced scallions
1/4 cup chopped dill
1 medium shallot, sliced
1 teaspoon chopped fresh thyme
1 cup white wine
1/2 lb butter, cut into small bits, thoroughly chilled
In saucepan over medium heat, simmer the vinegar until syrupy, about 30 mins.
Heat the oven to 450°F. Season the scallops with salt and pepper. Wrap each scallop in some of the kataifi filo. Arrange the scallops on a baking sheet and drizzle with the melted butter. Bake scallops about 15 mins.
Make the butter sauce: In a small saucepan, combine the shallot, thyme, and wine. Simmer until completely reduced and there is no liquid remaining. Over low heat and whisking constantly, add the butter, a few pieces at a time. Allow the butter to become creamy before adding the next few pieces. Do not boil or the butter will melt and the sauce will become oily. Season to taste with salt and pepper. Keep the sauce warm.
Place each scallop in the center of the plate. Spoon the butter sauce over the scallops. Drizzle with reduced balsamic vinegar. Sprinkle the tomatoes, scallions and dill around the scallop.
1/2 cup buckwheat flour
1/2 cup all purpose flour
1 cup milk
3/4 cup water
3 large eggs
2 tablespoons vegetable oil
Pinch of salt
3 tablespoons sugar
Red bean paste
Combine flours, milk, water, eggs, vegetable oil, salt and sugar in a blender or whisk in a bowl. Cover with plastic wrap and let the batter sit for one hour. When ready to cook, place desired amount in a nonstick skillet until edges brown and curl up. Fill cooled crepes with a tablespoon of red bean paste and sliced banana. Wrap and store.