by Rachel Blanchard & Kim Liu
September 25, 2010
Greenwich, CT
LOX BITE
Endive
Smoked salmon
Creme fraiche
Chives
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
Filo pastry
Goat cheese
Herbs de Provence
Butter
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.
MANGO LASSI
3 cups yogurt
1 ½ cups cream
3 mangos, pitted and chopped
1/3 cup sugar
pinch of cardamom
ice
Blend it for 2 minutes in the blender. Enjoy!
RAMAKI
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
For rolls
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
Make rolls:
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.
SPRING ROLL
Wonton wrappers
Pulled poached or roast chicken
Cellophane noodles
Carrots, julienned
Sesame oil
Soy sauce
Oil for frying
sauce:
Chinese black vinegar
Ginger, julienned
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.
AVOCADO GAZPACHO
1/2 cucumber
1 avocado
1 scallion
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)
Scallops Wrapped in Kataifi
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.
RED BEAN and BANANA CREPE
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
Bananas
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.
