Thai Spring Rolls

·         THAI SPRING ROLLS

·         1 small shallot, minced

·         3 cloves garlic, minced

·         1 thumb-size piece galangal OR ginger, grated

·         2 green onions, sliced into matchstick pieces

·         1 red chili, minced, OR 1/2 to 1 tsp. cayenne pepper (omit if you prefer very mild spring rolls)

·         1/2 cup shredded or finely chopped cabbage

·         4-6 shiitake mushrooms, cut into matchstick pieces

·         1/2 cup medium to firm tofu, sliced into matchstick pieces (If non-vegetarian: add 1/2 cup cooked baby shrimp)

·         approx. 2 cups bean sprouts

·         1/2 cup fresh coriander, roughly chopped

·         1/2 cup fresh basil, roughly chopped

·         2 Tbsp. oil, plus more for deep-frying

·         1 pkg. spring roll wrappers (thawed if frozen)

·         STIR-FRY SAUCE:

·         2 Tbsp. regular soy sauce

·         2 Tbsp. fish sauce OR vegetarian stir-fry sauce (I like Lee Kum Kee brand)

·         2 Tbsp. lime juice

·         1/4 tsp. sugar

·         TO SERVE:

·         Thai sweet chili sauce (available in most supermarkets, Asian section)

Preparation:

1.       Place 2 Tbsp. oil in a wok or large frying pan over medium to high heat. Add garlic, galangal (or ginger), shallots, and chilli. Stir-fry until fragrant (about 1 minute). Stir-frying Tip: Add a little water to the wok/pan when it gets too dry instead of more oil.

2.       Add cabbage, mushrooms, and tofu (or shrimp). As you stir-fry, add the sauce. Stir-fry 1-2 minutes, until vegetables have softened.

3.       Remove from heat and add bean sprouts, tossing to mix in.

4.       Do a taste test for salt, adding 1 Tbsp. more fish or soy sauce if not salty enough.

5.       To assemble rolls, place a spring roll wrapper on a clean working surface. Place one heaping Tbsp. of the filling on the wrapper (if using large wrappers, you will need more). Tips: Spread the filling lengthwise along the spring roll wrapper nearer the end closest to you. Also, try not to include too much of the liquid left in the bottom of your wok/pan (a slotted spoon works well for this - drier filling is better.

6.       Now sprinkle some of the fresh coriander and basil over the filling.

7.       Fold the left and right sides of wrapper over filling, then lift up the wide end nearest you and tuck overtop. Roll to the other end. Secure the roll by dipping your fingers in some water and wetting the end, "pasting" it shut.

8.       To fry spring rolls, place some oil (about 1 inch deep) in a wok or deep-sided frying pan over medium-high heat. When bubbles rise, or when the oil begins to form snake-like lines across the bottom of the pan, the oil may be hot enough. To test it, dip one corner of a spring roll into the oil. If it beginsto sizzle and cook, the oil is ready. If not, wait another 30 seconds to one minute and try again.

9.       Using tongs, place spring rolls in oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown S. Place on paper towels (or a clean dish towel) to drain while you finish frying the rest.

10.    Serve spring rolls while still hot with Thai Sweet Chili Sauce, or your own dipping sauce (see recipe above). ENJO

Chicken Satay with Peanut Sauce

I made this for one of my Wine Appreciation classes - it was very easy, and REALLY good!  Very authentic taste.  I got the recipe on line, and really tweaked it very little.  The recipe for the spring rolls will be in a different post

Ingredients:

·         8-12 skinless chicken thighs, cut into thin strips

·         1 package wooden skewers

·         SATAY MARINADE:

·         1/4 cup minced lemongrass , fresh or frozen ( I used lemongrass in a jar)

·         2 shallots 

·         3 cloves garlic

·         1-2 fresh red chilies, sliced

·         1 thumb-size piece ginger, minced

·         1/2 tsp. dried turmeric

·         2 Tbsp. ground coriander

·         2 tsp. cumin

·         3 Tbsp. dark soy sauce (available at Asian food stores)

·         4 Tbsp. fish sauce

·         5-6 Tbsp. brown sugar ( to taste)

·         2 Tbsp. vegetable oil

Preparation:: .

1.        If using wooden skewers, soak them in water while you prepare the meat (to prevent burning). 

2.        Cut chicken into thin strips and place in a bowl.

3.        Place all marinade ingredients in a food processor  - pulse until emulsified.

4.        Taste-test the marinade - you will taste sweet, spicy, and salty. The strongest tastes should be SWEET and SALTY in order for the finished satay to taste its best. Add more sugar or more fish sauce (in place of salt) to adjust the taste. You can also add more chili if you want it spicier.

5.        Pour the marinade over the meat and stir well to combine. Allow at least 1 hour for marinating, or longer (up to 24 hours).

6.        When ready to cook, thread meat onto the skewers. Tip: Fill up to 3/4 of the skewer, leaving the lower half empty so that the person grilling has a "handle" to easily turn the satay during cooking.

7.        Grill the satay on your BBQ, OR on an indoor grill, basting the first time you time it with a little of the leftover marinade from the bottom of the bowl. OR you can broil in the oven on a broiling pan or baking sheet with the oven set to "broil" Place satay close beneath the heating element and turn the meat every 5 minutes until cooked (be sure to soak your wooden satay sticks in water before skewering). Depending on how thin your meat is, the satay should cook in 10 to 20 minutes.

Peanut Dipping Sauce:

Ingredients:         

·         1 cup fresh-tasting dry roasted peanuts, unsalted

·         1/3 cup water

·         3 cloves garlic, minced

·         1/2 tsp. dark soy sauce

·         2 tsp. sesame oil

·         1 to 2 Tbsp. brown sugar, to taste

·         2  Tbsp. fish sauce 

·          2 Tbsp. lime juice

·         1/2 tsp. cayenne pepper

·         1/3 cup coconut milk

Preparation:

1.        Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.

2.        Do a taste test, adding more fish sauce (or soy sauce) if not salty enough, or more cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you'd prefer it sweeter, add a little more sugar.

3.        Serve warm or at room temperature with Chicken Satay

4.        Note: This sauce tends to thicken as it sits - just add a little water or coconut milk to thin it out, as needed. Otherwise it stores well if kept covered in the refrigerator (keep up to 2 weeks; freeze thereafter).

Easy Osso Bucco, reprise

I felt the need to repost this, since I last posted it in 2010.  Just made this again last night - almost exactly the same circumstances - fire going, cold..... Lynne was in NYC all day, and wanted a tasty dinner, and a toasty, awesome smelling house for her to come home to!  Also, this dish is the homework for my cooking basics 101 class at work..... anyway, here it is!


 Boy, do I love this time of year in New England – cold outside, nice toasty fire going inside – and all day to cook!  The only thing missing is a little snow! 

Roaring Fire - an Osso Buco Essential!



Definitely time to make the first Osso Buco of the season!  My wife and I love this dish  -  not only because it tastes awesome, but boy does it make the house smell great as it simmers. It is a great winter dish to make. (Ok, I have to admit I cheated and we made it back in August – what can I say – I like it!)  Many people don’t know what it is, or have only seen it on restaurant menus – usually pretty expensive on those menus as well!  Osso Buco is essentially a veal stew, and is an Italian staple:– chunks of tender meat and an amazing tomato based broth, with heavy accents of lemon and parsley – totally savory!  It is served on its own, or over a variety of pasta, rice – or in my case, creamy risotto.

This is a very time consuming dish to make – takes a good 3 hours – but it is very simple technically – mostly just chopping and dicing.  For me, though, the prep is half the fun.

The Freddy Kruger method of chopping parsley -
Takes two knives about the same size
and its twice as fast!

 One tip - dice the garlic zest the lemons and chop the parsley ahead of time, then make the tomato paste.  Start the meat cooking, then you can dice the onions, celery and carrots while the meat simmers.  I usually do at least 5 lemons for the gremolata - I sprinkle some zest and parsley in with the meat as it simmers.  Take your time, and plan it out.  Start the risotto about half an hour before you are ready to serve.  I use a whisk when I make it, and stir constantly - that is the key to a smooth, creamy risotto!

Any way, here is the recipe for both the Osso Buco and the Risotto:

 

The Calm Before the Storm!












Buon Appetito!

Four good size Veal shanks

½ cup flour

½ tsp Salt, pepper, and garlic powder

2 tbs olive oil

1 cup red wine 

1 cup water

1 cup chicken broth

5 or 6 cloves garlic, diced small (set aside in small bowl)

½ tsp fresh basil

½ tsp thyme

1 bunch flat leaf parsley, minced (set aside about ¾ of a cup)

2 tbs tomato paste

2 onions, chopped

1 14.5 oz can diced tomatoes

4 lemons, zested (keep aside)

(the following can be done while broth is cooking)

3 carrots, diced

2 stalks celery, diced

2 tbs diced celery leaves

Gremolata - YUMM!!

Gremolata mix:

3 cloves minced fresh garlic ( or the balance from above)

2 tbs Lemon Zest (balance from above)

¼ cup or so minced parsley

mix thoroughly

Mix salt pepper and garlic powder with flour on flat plate.  Dredge veal shanks in flour, brown over med high heat in oil and butter in a large stock pot, or 6qt saute pan.  Lower heat, and slowly add water and chicken broth, stirring to scrape the bits up and deglaze the pan.  Add red wine ( make sure to use a wine you would drink – not cooking wine)  Bring to a simmer.



Simmer for several hours - the longer the better!



Crush about 3 cloves of diced garlic, basil, thyme, and a pinch (about a tsp) of parsley into a paste.  blend with tomato paste (enjoy THAT smell……!)  Add mixture to the simmering broth, with the chopped onions, can of tomatoes (including the water) and about  ½ of the lemon zest (should be about 2 tbs or so)  Cover and  simmer on med low at LEAST two hours – till meat is falling off the bone. Stir occasionally.  After about 1.5 hours, add carrots, celery and celery leaves. Simmer for another hour or so… the longer it simmers, the better it tastes!

Serve over Risotto, topped by Gremolata.  Serve with a hearty red Italian wine

The Finished Product - mmmmmm



Fool Proof Risotto

1 Shallot minced

3 Cloves garlic, minced

3 tbs butter

1 large can chix broth

3/4 cup Risotto rice

About 40 minutes of uninterrupted stove time, stirring!



Stir till liquid is absorbed

In a 3 qt sauce pan over medium heat, melt butter, and sauté garlic and shallots till translucent – do NOT brown! Add rice, stirring CONSTANTLY for about 2 minutes, till liquid is absorbed – again, do NOT burn!   A wisking tip - hold it like a pen, and use wrist action to stir in tight circles.... MUCH easier.

Time to add liquid

Finished consistancy

Add chicken broth about ½ cup at a time, stirring constantly with a wisk.  Only add more liquid when the prior batch is almost completely absorbed.  Should take about ¾ of the can, and about 40 minutes.  The trick to this is to stir CONSTANTLY – and only ad the liquid a little at a time. 

As it gets really creamy, taste occasionally to check doneness – should be firm, but not crunchy.

Classic Wedge Salad with Homemade Blue Cheese Dressing

ot this one from Allrecipes.com - made it as is - came out great.  The dressing in particular was fantastic! Classic Wedge Salad with Homemade Blue Cheese Dressing 1/2 lb crumbled blue cheese 1/4 cup sour cream 1/3 cup buttermilk 1/2 cup mayonnaise 1/4 cup red wine vinegar 1 Tbs extra-virgin olive oil 1 1/2 Tbs white sugar 1 clove garlic, minced ground black pepper to taste 1 head iceberg lettuce, cut into 8 wedges 2 roma tomatoes, diced 1 small red onion, thinly sliced 1 lb bacon, chopped 1 Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving. 2 Cook bacon in skillet until crispy, blot with paper towels, and crumble 3 Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge. Scatter tomatoes, onion, and bacon over each. Servings: 8 Degree of Difficulty Degree of Difficulty: Easy Cooking Times Preparation Time: 30 minutes Total Time: 30 minutes Recipe Type: Salad Source Author: Allrecipes.com