Vietnamese Style Summer Rolls

 

 

                  Vietnamese Style Summer Rolls

 

• INGREDIENTS
Summer rolls
2 ounces (about ¼ 8.8-ounce box) vermicelli noodles
8 Vietnamese rice paper circles
⅓ cup fresh mint leaves
⅓ cup fresh cilantro leaves
⅓ cup fresh basil leaves
½ head green leaf lettuce, washed and cut into small pieces (about 1½ cups)
4 ounces ready-to-eat (pre-packaged, pressed) tofu, cut into ½-inch cubes
½ cup mung bean sprouts
 
Dipping sauce
½ cup water
2 tablespoons fish sauce
2 tablespoons rice vinegar
Juice of 1 lime
2 tablespoons granulated sugar
1 small garlic clove, finely chopped
¼ jalapeño, finely chopped (seeded for less heat)

Yield: Makes 8 summer rolls

Cook Time: 20 minutes

DIRECTIONS 1. Bring a medium pot of water to a boil and add the noodles. Turn off the burner and allow the noodles to soak in the hot water until soft, about 5 minutes. Drain the noodles through a colander, rinse under cold water and shake the colander to drain as much liquid as possible. Set aside.
2. Fill a large bowl with hot water. Place a kitchen towel on the countertop. Working one at a time, place a sheet of rice paper in the warm water until it just begins to soften, about 15 seconds, then remove and lay on the kitchen towel.
3. In the center of the paper, about ⅔ of the way down, place about 2 tablespoons of noodles. Top with a few leaves of mint, cilantro, basil and lettuce, a few pieces of tofu and then a few sprouts. Roll the bottom of the wrapper over the filling, pulling on the top portion of the wrapper to gently tighten, then fold over the sides and roll like a burrito, keeping the summer roll as tight as possible. 
4. Repeat with the remaining rice papers and the remaining filling ingredients. Place the summer rolls on a plate, cover with a damp paper towel and plastic wrap. Store in the refrigerator until ready to use.
5. Make the sauce: In a medium bowl, whisk together the water, fish sauce, rice vinegar, lime juice, sugar, garlic and jalapeño until the sugar dissolves. Serve in a small bowl alongside the chilled summer rolls.

               

                                                                                               

 

                       

Stuffed Chicken Siena

CHEESE FILLING/CHICKEN:
1/2 cup mozzarella, shredded
2 Tbsp Parmesan, grated
1/2 cup smoked Gouda, chopped
1/4 cup Fontina cheese, shredded
1/4 cup sun-dried tomatoes, chopped
1/4 tsp black ground pepper
1 Tbsp green onions, chopped
1 tsp garlic, minced
2 Tbsp fresh parsley, chopped
1 egg
2 Tbsp heavy cream

CHICKEN:
4 boneless, skinless, chicken breasts (6-8 oz each), butterfly cut

FOR SIENA SAUCE/PASTA:
2 Tbsp extra virgin olive oil
1 Tbsp garlic, chopped
1/2 cup kalamata olives, pitted and chopped
1/2 cup green olives with pimiento, chopped
1/4 cup small capers, rinsed
1/2 cup red wine
1 cup tomatoes, diced
29 oz can tomato puree
1/2 tsp salt
1/4 tsp crushed red pepper flakes
2 medium red bell peppers, cut in 1-inch pieces
1 Tbsp sugar
2 fresh sweet basil, chopped
1 lbs pasta (your choice), cooked according to package directions

Pre-heat oven to 450 degrees F.

CHEESE FILLING:

Mix all cheese filling ingredients in a mixing bowl until well-blended. Divide into 4 portions; refrigerate until ready to use.

PREPARATION FOR CHICKEN:

Place chicken on a cutting board and split to open. Spread cheese filling evenly on both sides.

Fold one side over to the other and repeat with other breasts.

Place chicken in baking pan coated with cooking spray. Bake at 450 degrees F for 20 minutes or until juices run clear.

SIENA SAUCE:

Heat olive oil in a small sauce pot; add garlic and sauté for one minute (do not brown). Add bell peppers and sauté until al dente. Add olives and capers and stir. Add red wine and bring to a boil. Add remaining ingredients except basil.

Bring to a boil, reduce to low heat and simmer for approximately 30 minutes. Add basil to sauce and stir well; remove Siena sauce from heat.

Place one chicken breast and drained, cooked pasta on each plate. Evenly distribute Siena sauce over chicken and pasta. Garnish with chopped basil.

Serves 4

Sweet and Sour Pork

Sweet And Sour Pork
5 cups salad oil (for deep frying)
16 ounces diced pork
1 cup plus 1 tablespoon cornstarch (divided use)
1/4 cup ketchup
1/2 cup sugar
1/2 cup vinegar
1 tablespoon water
5 ounces diced pineapple
12 ounces peas

Heat a clean wok on high heat for at least 10 seconds and add the oil. Heat oil until it flows like water when the wok is moved.

Mix the diced pork with 1 cup of cornstarch, then deep fry the pork pieces in the oil for 5 minutes. Remove oil and pork and drain well, saving the leftover oil.

Return 1 tablespoon of the oil to the wok, and add ketchup, sugar and vinegar. Stir until sauce boils.
Add 1 tablespoon cornstarch and the water to the wok; this will help thicken the sauce.
Mix the sauce; and when it comes to a boil again, add the pineapple and return the pork to the wok. Stir well.

Sprinkle the peas on top, then serve. Enjoy!

Serves 2-3

Peachberry Buckle

This dense-yet-tender cake, with layers of both peaches and berries right in the batter, is topped with cinnamon-y streusel. Enjoy it warm, as a breakfast coffeecake; or à la mode, for dessert. It's a winner any time of the day.    Cake 1/4 cup (4 tablespoons) butter 3/4 cup sugar 1 large egg 1 teaspoon vanilla extract 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon nutmeg 2 cups Unbleached All-Purpose Flour 1/2 cup milk Filling 1 cup berries, chopped if large (e.g., strawberries, blueberries, blackberries or a mixture) 1 cup sliced peaches, peeled or not, your choice Topping 1/4 cup (4 tablespoons) butter 1/4 cup brown sugar 1/2 cup  All-Purpose Flour 1 teaspoon ground cinnamon 1/2 teaspoon almond extract pinch of salt Cake 2 ounces butter 5 1/4 ounces sugar 1 large egg 1 teaspoon vanilla extract 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon nutmeg 8 1/2 ounces King Arthur Unbleached All-Purpose Flour 4 ounces milk Filling 5 to 6 ounces berries, chopped if large (e.g., strawberries) 7 1/2 ounces sliced peaches, peeled or not, your choice Topping 2 ounces butter 1 7/8 ounces brown sugar 2 ounces King Arthur Unbleached All-Purpose Flour 1 teaspoon ground cinnamon 1/2 teaspoon almond extract pinch of salt Cake 57g butter 149g sugar 1 large egg 1 teaspoon vanilla extract 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon nutmeg 241g King Arthur Unbleached All-Purpose Flour 113g milk Filling 142g to 170g berries, chopped if large (e.g., strawberries) 213g sliced peaches, peeled or not, your choice Topping 57g butter 53g brown sugar 57g King Arthur Unbleached All-Purpose Flour 1 teaspoon ground cinnamon 1/2 teaspoon almond extract pinch of salt Directions 1) Preheat the oven to 350°F. Lightly grease a 9" round cake pan. 2) To make the cake: In a medium-sized mixing bowl, beat together the butter and sugar. 3) Beat in the egg and vanilla. 4) Stir in the baking powder, salt, and nutmeg. 5) Add the flour in three additions, stirring it in alternately with the milk, and beginning and ending with the flour. Set the batter aside while you make the topping. 6) To make the topping: Mix all of the ingredients until crumbly. Don't over-mix, or you'll get a smooth paste, rather than crumbs. 7) To assemble the buckle: Spread half the batter (about 10 ounces) in the prepared pan. Layer with the peach slices. 8) Fold the blueberries into the remaining batter, and dollop it on top 9) Sprinkle the topping over the batter. 10) Bake the buckle for 50 minutes to 1 hour, or until it's a deep golden brown and a cake tester or toothpick inserted into the center comes out clean. 11) Remove the buckle from the oven, and cool it on a rack. Serve warm, or at room temperature. Store at room temperature, wrapped in plastic, for several days; freeze for longer storage. Yield: 9 to 12 servings.

Spicy Southwest BBQ Sauce

Spicy Southwest BBQ Sauce
6 cloves garlic
2 cups ketchup
2 stalks celery
1 cup water
1/2 cup onion, chopped
1/2 cup brown sugar
1/2 cup butter or margarine
1/2 cup Worcestershire sauce
1/2 cup cider vinegar
3 tbsp chili powder
2 tsp instant coffee granules
2 tsp dried crushed red pepper
1/2 tsp Salt
1/2 tsp ground cloves

Bake garlic in a small baking pan at 350 degrees F for 20 to 30
minutes or until lightly browned. Cool and peel.

Combine garlic and remaining ingredients in a saucepan. Simmer for
20 minutes. Cool.

Process mixture in a blender until smooth. Makes about 4 cups.

White Bean and Asparagus Salad with Tarragon-Lemon Dressing

White Bean and Asparagus Salad with Tarragon-Lemon Dressing

 

Serves four to six
8 ounces dried white beans or 2 (15-ounce) cans Great Northern or cannellini beans
Salt
2 bay leaves, if using dried beans
1 pound asparagus
½ cup tarragon leaves
1 teaspoon packed finely grated lemon zest
2 garlic cloves, peeled
¼ teaspoon freshly ground black pepper
1 large lemon, juiced, plus more to taste
½ cup olive oil

1. If using canned beans, drain and rinse. If using dried beans, soak in plenty of water for six hours or overnight. Drain beans and transfer to a medium pot. Cover beans by two inches with water and add 1½ teaspoons salt and the bay leaves. Simmer until just tender but not at all mushy, about 45 minutes to 1½ hours, depending upon what kind of beans you’re using. Drain.
2. Break off tough ends of the asparagus. Bring a medium pot of salted water to a boil and prepare a bowl with ice and cold water. Blanch trimmed asparagus for 1½ minutes, or until just cooked through but still firm, then plunge them into the ice bath. Let sit for five minutes, then drain. Pat dry and slice diagonally into ½-inch pieces.
3. In a blender or food processor, combine tarragon, lemon zest, garlic, 1 teaspoon salt, the black pepper and the lemon juice, and process until garlic is chopped. Pour in olive oil. Process until mixture is well blended and bright green, about one minute.
4. In a large mixing bowl, gently toss together beans, asparagus and dressing. Taste and add more lemon juice and salt if needed.

Flaky Buttermilk Drop Biscuits

with shortcake season in full swing - I had to share this recipe!

Flaky Buttermilk Drop Biscuits

 

Makes 12

 

Note: Measure flour by spooning it into a measuring cup and leveling it with a knife.

1 1/4 cups unbleached all-purpose flour
3/4 cup white whole-wheat flour
2 teaspoons baking powder
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup unsalted butter
1 1/4 cups very cold, fat-free buttermilk
1 tablespoon canola oil

1. Preheat oven to 450 degrees. In a large bowl, whisk together flours, baking powder, sugar, salt and baking soda.

2. In a microwave, melt the butter. Add cold buttermilk, stirring until butter forms small clumps. Add oil, stirring to combine.
3. Add buttermilk mixture to flour mixture; stir with rubber spatula until just incorporated. Do not overmix. Batter will be very wet, but it will pull away from sides of bowl.
4. Line a baking sheet with parchment paper. Drop batter in 2-tablespoon mounds on the baking sheet. Bake until golden, about 11 minutes.