Week 15: Vanilla Bean Cupcakes
http://52cupcakes.blogspot.com/
Recipe by Michelle Gayer Nicholson from Baking from the Heart by Michael J.
Rosen (Broadway Books, 2004)
Makes twelve 3 3/4-inch cakes (24 regular size cupcakes)
Cupcakes
1 vanilla bean
1 1/2 sticks unsalted butter, softened
2 cups plus 5 tablespoons sugar
3 1/2 cups pastry flour
1/4 teaspoon salt
1 tablespoon baking powder
1 3/4 cups room-temperature water, divided
6 large egg whites
1 recipe White Chocolate Mascarpone Frosting (below)
6 to 8 ounces white chocolate, peeled into curls, optional, for garnish
Frosting
2 cups heavy cream
8 ounces white chocolate, finely chopped
17.6 ounces mascarpone (see Note)
METHOD
Make the cupcakes
1. Preheat the oven to 350°F (175°C). Fill twelve 3 3/4-inch muffin cups
with paper
baking cups. Split open the vanilla bean and scrape free the seeds.
2. In the bowl of an electric mixer fitted with the paddle attachment, put the
butter,
1 1/2 cups plus 3 tablespoons of the sugar, and the vanilla seeds. Mix for 2
minutes
on medium speed or until light and fluffy.
3. In a large bowl, sift together the flour, salt, and baking powder. Reduce the
mixer
speed to low, and alternately pour into the butter-sugar mixture 1/3 of the
dry
ingredients and 1/2 of the water (7 ounces), mixing well after each addition
and
scraping the inside of the bowl. Begin and end with the dry ingredients.
Remove the
mixing bowl.
4. Fit the mixer with the whisk attachment. In another mixing bowl, beat the
egg
whites on medium-high speed for 2 to 3 minutes, or until soft peaks form.
Reduce
the speed to low and slowly add the remaining 1/2 cup plus 2 tablespoons
sugar.
Increase the speed to medium-high and beat until soft peaks form. The egg
whites
should look glossy. Do not over mix. Gently fold the egg whites into the cake
batter in two or three additions, incorporating all the egg whites thoroughly.
5. Spoon the batter into the baking cups, filling each one three-quarters full.
Place
the pan on the middle rack of the oven and bake for 15 to 20 minutes, or until
the
centers of the cupcakes spring back. Transfer the pan to a wire rack to cool
for 5
minutes. Remove the cupcakes and cool completely.
6. Frost each cake with generous spoonfuls of the mascarpone frosting or
another
favorite frosting. Use a vegetable peeler to scrape a block of white chocolate
to
create large curls. Place several on top of each cupcake.
7. Place the cupcakes in an airtight container and refrigerate. Allow the
cakes to sit
at room temperature for 10 minutes before serving.
Make the frosting
1. In a small saucepan, warm the cream over medium heat until it feels hot
but is
nowhere near a simmer. Place the chopped chocolate in a heatproof bowl and
pour
the warm cream over the chocolate. Whisk until the chocolate melts. Set the
bowl in
an ice bath until the mixture is chilled. Place a piece of plastic wrap directly
on the
surface of the mixture and a second piece over the bowl and refrigerate for at
least 4
hours. You may also make this 1 day ahead.
2. In the bowl of an electric mixer fitted with the whisk attachment, combine
the
mascarpone and half of the white chocolate mixture and whip for 2 minutes,
or until
well combined. Add the remaining white chocolate mixture, increase the
speed to
high, and beat the mixture until the frosting holds stiff peaks.
Note: Mascarpone cheese, which is imported from Italy, is sold in small tubs
that are measured in grams. Converting to ounces creates this odd, just-over-
one-pound
unit
Wednesday, March 26, 2008
Monday, March 24, 2008
Roasted Chicken With Lentil Sauce
Roasted Chicken With Lentil Sauce
By Michael Anthony
INGREDIENTS:
4 Tablespoons olive oil
2 cups diced carrots
2 cups diced onions
1 cup diced celery
½ cup minced shallots
3 cloves garlic, minced
2 ½ Tablespoons sherry vinegar
4 cups canned French lentils
8 chicken breasts
8 chicken thighs
8 sprigs thyme
Salt and pepper
METHOD:
Preheat oven to 400�F. Heat 2 Tablespoons oil in a large sauce pot. Add the carrots, onion, celery, shallots and garlic, and sweat until translucent. Add the vinegar and lentils, mix well to combine. Puree in a blender, adding water if necessary.
Heat remaining 2 Tablespoons oil in a skillet. Season the chicken with salt and pepper, and sear until golden brown. Add the thyme and finish in the oven, about 20 minutes, turning chicken half way through. Serve with the lentil puree.
Adapted by StarChefs.com
Yield: 8 Servings
Prep time: 10 minutes
Cook time: 30 minutes
Round Out the Meal:
With roasted root vegetables.
Kid Friendly:
This is kid friendly!
Wine Pairing:
A Merlot.
By Michael Anthony
INGREDIENTS:
4 Tablespoons olive oil
2 cups diced carrots
2 cups diced onions
1 cup diced celery
½ cup minced shallots
3 cloves garlic, minced
2 ½ Tablespoons sherry vinegar
4 cups canned French lentils
8 chicken breasts
8 chicken thighs
8 sprigs thyme
Salt and pepper
METHOD:
Preheat oven to 400�F. Heat 2 Tablespoons oil in a large sauce pot. Add the carrots, onion, celery, shallots and garlic, and sweat until translucent. Add the vinegar and lentils, mix well to combine. Puree in a blender, adding water if necessary.
Heat remaining 2 Tablespoons oil in a skillet. Season the chicken with salt and pepper, and sear until golden brown. Add the thyme and finish in the oven, about 20 minutes, turning chicken half way through. Serve with the lentil puree.
Adapted by StarChefs.com
Yield: 8 Servings
Prep time: 10 minutes
Cook time: 30 minutes
Round Out the Meal:
With roasted root vegetables.
Kid Friendly:
This is kid friendly!
Wine Pairing:
A Merlot.
Risotto With Pear, Pecorino, and Balsamic Vinegar
Risotto With Pear, Pecorino, and Balsamic Vinegar
By Sergio Sigala
INGREDIENTS:
2 Tablespoons olive oil
1 pound Carnaroli rice
2 quarts hot chicken stock
1 pear, peeled and diced
4 Tablespoons unsalted butter
½ cup grated pecorino cheese
2 Tablespoons balsamic vinegar
METHOD:
Heat oil in a large sauce pot. Add the rice and toast for 3 minutes. Gradually add the stock, about a cup at a time, stirring until evaporated and then adding more. Cook about 15 to 18 minutes. Remove from heat. Add the pear, butter, and cheese. Drizzle with vinegar just before serving.
Adapted by StarChefs.com
Yield: 6 Servings
Prep time: 5 minutes
Cook time: 25 minutes
Round Out the Meal:
With an endive and Roquefort cheese salad.
Kid Friendly:
This is kid friendly!
Wine Pairing:
A Pinot Noir.
By Sergio Sigala
INGREDIENTS:
2 Tablespoons olive oil
1 pound Carnaroli rice
2 quarts hot chicken stock
1 pear, peeled and diced
4 Tablespoons unsalted butter
½ cup grated pecorino cheese
2 Tablespoons balsamic vinegar
METHOD:
Heat oil in a large sauce pot. Add the rice and toast for 3 minutes. Gradually add the stock, about a cup at a time, stirring until evaporated and then adding more. Cook about 15 to 18 minutes. Remove from heat. Add the pear, butter, and cheese. Drizzle with vinegar just before serving.
Adapted by StarChefs.com
Yield: 6 Servings
Prep time: 5 minutes
Cook time: 25 minutes
Round Out the Meal:
With an endive and Roquefort cheese salad.
Kid Friendly:
This is kid friendly!
Wine Pairing:
A Pinot Noir.
Chorizo Burrito
Chorizo Burrito
INGREDIENTS:
10 dried Anaheim chilies
1 red onion, diced
4 cloves garlic
3 large tomatoes, diced
1 cup water
1 ½ teaspoons cumin
2 Tablespoons olive oil
8 ounces Mexican chorizo, diced
10 eggs, whisked
¾ cup cooked black beans
¾ cup shredded cheddar and jack cheeses
12 ounces salsa
4 flour tortillas
1 bunch scallions, chopped
1 bunch cilantro, chopped
8 ounces guacamole
4 ounces sour cream
METHOD:
To make the ranchero sauce, in a sauce pot, combine the chilies, onion, garlic, tomatoes, water and cumin in a pot, and simmer slowly for 30 minutes. Allow to cool, blend in a mixer, and season with salt and pepper.
Heat oil in a large skillet over medium heat. Add the chorizo and cook for 3 to 4 minutes. Add the eggs, and cook until half way done. Add the beans and cheese, season with salt and pepper, and finish cooking.
To make the burritos, put a dollop of salsa on each tortilla. Top with the eggs, sprinkle with the scallions and cilantro, and roll up. Serve with the guacamole and sour cream.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 15 minutes
Cook time: 30 minutes
Round Out the Meal:
With roasted potatoes.
Kid Friendly:
Omit the chilies.
Beverage Pairing:
A Mexican beer such as Bohemia.
INGREDIENTS:
10 dried Anaheim chilies
1 red onion, diced
4 cloves garlic
3 large tomatoes, diced
1 cup water
1 ½ teaspoons cumin
2 Tablespoons olive oil
8 ounces Mexican chorizo, diced
10 eggs, whisked
¾ cup cooked black beans
¾ cup shredded cheddar and jack cheeses
12 ounces salsa
4 flour tortillas
1 bunch scallions, chopped
1 bunch cilantro, chopped
8 ounces guacamole
4 ounces sour cream
METHOD:
To make the ranchero sauce, in a sauce pot, combine the chilies, onion, garlic, tomatoes, water and cumin in a pot, and simmer slowly for 30 minutes. Allow to cool, blend in a mixer, and season with salt and pepper.
Heat oil in a large skillet over medium heat. Add the chorizo and cook for 3 to 4 minutes. Add the eggs, and cook until half way done. Add the beans and cheese, season with salt and pepper, and finish cooking.
To make the burritos, put a dollop of salsa on each tortilla. Top with the eggs, sprinkle with the scallions and cilantro, and roll up. Serve with the guacamole and sour cream.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 15 minutes
Cook time: 30 minutes
Round Out the Meal:
With roasted potatoes.
Kid Friendly:
Omit the chilies.
Beverage Pairing:
A Mexican beer such as Bohemia.
Saturday, March 22, 2008
asian Chicken Kabobs
asian Chicken Kabobs
by the Editors of Easy Home Cooking Magazine
Asian Chicken Kabobs Photo
Asian Chicken Kabobs
Yield: Makes 4 servings
Chunks of chicken and vegetables are marinated in a mixture of soy, sherry and garlic, then broiled to succulent perfection. Serve the kabobs over seasoned rice or couscous.
Ingredients:
1
pound boneless skinless chicken breasts
2
small zucchini or yellow squash, cut into 1-inch slices
8
large fresh mushrooms
1
cup red, yellow or green bell pepper pieces
2
tablespoons reduced-sodium soy sauce
2
tablespoons dry sherry
1
teaspoon dark sesame oil
2
cloves garlic, minced
2
large green onions, cut into 1-inch pieces
Preparation:
1.
Cut chicken into 1-1/2-inch pieces; place in large resealable bag. Add zucchini, mushrooms and bell pepper to bag. Combine soy sauce, sherry, oil and garlic in cup; pour over chicken and vegetables. Close bag securely; turn to coat. Marinate in refrigerator at least 30 minutes or up to 4 hours.
2.
Soak 4 (12-inch) skewers in hot water 20 minutes.
3.
Drain chicken and vegetables; reserve marinade. Alternately thread chicken and vegetables with onions onto skewers.
4.
Place on rack of broiler pan. Brush with half of reserved marinade. Broil 5 to 6 inches from heat 5 minutes. Turn kabobs over; brush with remaining marinade. Broil 5 minutes or until chicken is no longer pink. Garnish with green onion brushes, if desired.
by the Editors of Easy Home Cooking Magazine
Asian Chicken Kabobs Photo
Asian Chicken Kabobs
Yield: Makes 4 servings
Chunks of chicken and vegetables are marinated in a mixture of soy, sherry and garlic, then broiled to succulent perfection. Serve the kabobs over seasoned rice or couscous.
Ingredients:
1
pound boneless skinless chicken breasts
2
small zucchini or yellow squash, cut into 1-inch slices
8
large fresh mushrooms
1
cup red, yellow or green bell pepper pieces
2
tablespoons reduced-sodium soy sauce
2
tablespoons dry sherry
1
teaspoon dark sesame oil
2
cloves garlic, minced
2
large green onions, cut into 1-inch pieces
Preparation:
1.
Cut chicken into 1-1/2-inch pieces; place in large resealable bag. Add zucchini, mushrooms and bell pepper to bag. Combine soy sauce, sherry, oil and garlic in cup; pour over chicken and vegetables. Close bag securely; turn to coat. Marinate in refrigerator at least 30 minutes or up to 4 hours.
2.
Soak 4 (12-inch) skewers in hot water 20 minutes.
3.
Drain chicken and vegetables; reserve marinade. Alternately thread chicken and vegetables with onions onto skewers.
4.
Place on rack of broiler pan. Brush with half of reserved marinade. Broil 5 to 6 inches from heat 5 minutes. Turn kabobs over; brush with remaining marinade. Broil 5 minutes or until chicken is no longer pink. Garnish with green onion brushes, if desired.
A Blissful Layer Cake
A Blissful Layer Cake
by Lisa Yockelson
from Chocolate Chocolate
(Wiley, 2005)
Makes one 3-layer 9-inch cake equaling 12 slices
Blissful Layer Cake
Rate this recipe
E-mail to a friend
This layer cake maximizes the flavor of chocolate. The combination of its rounded buttery flavor and seriously unrivaled moistness is what makes it so delicious. And when the tender, moist layers meet a satiny chocolate frosting — a wild composite of chocolate, confectioners' sugar, sour cream, butter, and heavy cream — the two combine to create a handsome cake, big and bold.
convert Ingredients
For the cake
4 ounces unsweetened chocolate, melted
1/2 cup plus
3 tablespoons boiling water
2 2/3 cups bleached all-purpose flour
2 teaspoons baking powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, softened
1 3/4 cups granulated sugar
1/2 cup firmly packed light brown sugar
4 large eggs
2 teaspoons vanilla extract
1 1/3 cups plus
2 tablespoons sour cream
for the frosting
9 ounces unsweetened chocolate, melted and cooled
13 tablespoons unsalted butter, melted and cooled
4 cups confectioners' sugar, sifted
Large pinch of salt
1 1/2 cups plus
2 tablespoons sour cream
2 tablespoons heavy cream
2 1/2 teaspoons vanilla extract
Chocolate Chocolate
Buy the Book
Method
Make the cake
1. Preheat the oven to 375°F (190°C). Lightly grease the inside of three 9-inch layer cake pans (1 1/2 inches deep) with shortening, line the bottom of each pan with a circle of waxed paper cut to fit, grease the paper, and dust with flour.
2. Combine the melted chocolate and boiling water in a small, heatproof bowl. Mix well. Cool to tepid. When tepid, the chocolate mixture will have the consistency of moderately thick pudding. Use the mixture tepid, not cold.
3. Sift the flour, baking powder, baking soda, and salt onto a sheet of waxed paper.
4. Cream the butter in the large bowl of a freestanding electric mixer on moderate speed for 3 minutes. Add the granulated sugar in 4 additions, beating for 1 minute after each portion is added. (Do not skimp on the beating time.)
5. Add the light brown sugar and beat for 1 minute. Add the eggs, one at a time, beating for 45 seconds after each addition. Blend in the vanilla extract and chocolate mixture. On low speed, alternately add the sifted flour mixture in 3 additions with the sour cream in 2 additions, beginning and ending with the sifted flour mixture. Scrape down the sides of the mixing bowl frequently to keep the batter even-textured.
6. Spoon the batter into the prepared pans, dividing it evenly among them. Spread the batter evenly.
7. Bake the cake layers in the preheated oven for 30 minutes, or until risen, set, and a toothpick inserted in the center of each layer withdraws clean or with a few crumbs attached. Cool the layers in the pans on racks for 10 minutes. Invert the layers onto other cooling racks, peel away the waxed paper, and cool completely.
Make the frosting
1. Place the melted chocolate and melted butter in the bowl of a heavy-duty freestanding electric mixer fitted with the whisk attachment. Beat on low speed to mix until smooth.
2. Blend in half of the confectioners' sugar and the salt. Beat on low speed for 1 minute. Add the remaining confectioners' sugar and beat to combine. Add the sour cream and vanilla extract. Beat on low speed for 1 minute. Increase the speed to moderately low and beat for 2 minutes.
3. Add the heavy cream. Increase the speed to moderately high (#7 on a heavy-duty KitchenAid freestanding mixer) and beat until shiny and very creamy, about 8 minutes longer.
4. Cover the frosting and refrigerate for 1 hour, or until firm enough to spread. Re-beat the frosting for 1 to 2 minutes on moderately high speed just before using. If the frosting seems slack, or is in a hot kitchen, beat in up to 2/3 cup confectioners' sugar, 2 tablespoons at a time.
Assemble the cake
1. Tear off four 3-inch-wide strips of waxed paper. Place the strips in the shape of a square around the outer 3 inches of a cake plate.
2. Center one cake layer on the plate (partially covering the waxed paper square; the strips should extend by at least 1 inch). Spread over a layer of frosting. Carefully position the second layer on top. Cover with a layer of frosting. Top with the remaining cake layer. Frost the top and sides of the cake. Once the frosting is set, gently remove and discard the strips of paper.
3. Let the cake stand for 1 hour before slicing and serving.
by Lisa Yockelson
from Chocolate Chocolate
(Wiley, 2005)
Makes one 3-layer 9-inch cake equaling 12 slices
Blissful Layer Cake
Rate this recipe
E-mail to a friend
This layer cake maximizes the flavor of chocolate. The combination of its rounded buttery flavor and seriously unrivaled moistness is what makes it so delicious. And when the tender, moist layers meet a satiny chocolate frosting — a wild composite of chocolate, confectioners' sugar, sour cream, butter, and heavy cream — the two combine to create a handsome cake, big and bold.
convert Ingredients
For the cake
4 ounces unsweetened chocolate, melted
1/2 cup plus
3 tablespoons boiling water
2 2/3 cups bleached all-purpose flour
2 teaspoons baking powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, softened
1 3/4 cups granulated sugar
1/2 cup firmly packed light brown sugar
4 large eggs
2 teaspoons vanilla extract
1 1/3 cups plus
2 tablespoons sour cream
for the frosting
9 ounces unsweetened chocolate, melted and cooled
13 tablespoons unsalted butter, melted and cooled
4 cups confectioners' sugar, sifted
Large pinch of salt
1 1/2 cups plus
2 tablespoons sour cream
2 tablespoons heavy cream
2 1/2 teaspoons vanilla extract
Chocolate Chocolate
Buy the Book
Method
Make the cake
1. Preheat the oven to 375°F (190°C). Lightly grease the inside of three 9-inch layer cake pans (1 1/2 inches deep) with shortening, line the bottom of each pan with a circle of waxed paper cut to fit, grease the paper, and dust with flour.
2. Combine the melted chocolate and boiling water in a small, heatproof bowl. Mix well. Cool to tepid. When tepid, the chocolate mixture will have the consistency of moderately thick pudding. Use the mixture tepid, not cold.
3. Sift the flour, baking powder, baking soda, and salt onto a sheet of waxed paper.
4. Cream the butter in the large bowl of a freestanding electric mixer on moderate speed for 3 minutes. Add the granulated sugar in 4 additions, beating for 1 minute after each portion is added. (Do not skimp on the beating time.)
5. Add the light brown sugar and beat for 1 minute. Add the eggs, one at a time, beating for 45 seconds after each addition. Blend in the vanilla extract and chocolate mixture. On low speed, alternately add the sifted flour mixture in 3 additions with the sour cream in 2 additions, beginning and ending with the sifted flour mixture. Scrape down the sides of the mixing bowl frequently to keep the batter even-textured.
6. Spoon the batter into the prepared pans, dividing it evenly among them. Spread the batter evenly.
7. Bake the cake layers in the preheated oven for 30 minutes, or until risen, set, and a toothpick inserted in the center of each layer withdraws clean or with a few crumbs attached. Cool the layers in the pans on racks for 10 minutes. Invert the layers onto other cooling racks, peel away the waxed paper, and cool completely.
Make the frosting
1. Place the melted chocolate and melted butter in the bowl of a heavy-duty freestanding electric mixer fitted with the whisk attachment. Beat on low speed to mix until smooth.
2. Blend in half of the confectioners' sugar and the salt. Beat on low speed for 1 minute. Add the remaining confectioners' sugar and beat to combine. Add the sour cream and vanilla extract. Beat on low speed for 1 minute. Increase the speed to moderately low and beat for 2 minutes.
3. Add the heavy cream. Increase the speed to moderately high (#7 on a heavy-duty KitchenAid freestanding mixer) and beat until shiny and very creamy, about 8 minutes longer.
4. Cover the frosting and refrigerate for 1 hour, or until firm enough to spread. Re-beat the frosting for 1 to 2 minutes on moderately high speed just before using. If the frosting seems slack, or is in a hot kitchen, beat in up to 2/3 cup confectioners' sugar, 2 tablespoons at a time.
Assemble the cake
1. Tear off four 3-inch-wide strips of waxed paper. Place the strips in the shape of a square around the outer 3 inches of a cake plate.
2. Center one cake layer on the plate (partially covering the waxed paper square; the strips should extend by at least 1 inch). Spread over a layer of frosting. Carefully position the second layer on top. Cover with a layer of frosting. Top with the remaining cake layer. Frost the top and sides of the cake. Once the frosting is set, gently remove and discard the strips of paper.
3. Let the cake stand for 1 hour before slicing and serving.
Friday, March 21, 2008
What we're making
10 Rice-Studded Meatballs
24 Lemon Barley Spring Rolls
40 Sesame Rice Balls With Red Pepper Dipping Sauce
28 Peppered Tuna Skewers With Wasabi Mayonnaise
24 Papaya Spring Rolls With Peanut Sauce
6 Spicy Lime And Herbed Tofu In Lettuce Cups (Saturday)
Spicy Pancakes
Steamed Buns
Pot stickers
Sweet Coconut Tarts
Spiced Coffee
Tea Muffins
24 Lemon Barley Spring Rolls
40 Sesame Rice Balls With Red Pepper Dipping Sauce
28 Peppered Tuna Skewers With Wasabi Mayonnaise
24 Papaya Spring Rolls With Peanut Sauce
6 Spicy Lime And Herbed Tofu In Lettuce Cups (Saturday)
Spicy Pancakes
Steamed Buns
Pot stickers
Sweet Coconut Tarts
Spiced Coffee
Tea Muffins
Spicy Lime And Herbed Tofu In Lettuce Cups
Spicy Lime And Herbed Tofu In Lettuce Cups
Bon Appétit | January 2006
Makes 6 first-course servings.
Bruce Aidells and Nancy Oakes
Dressing
1/4 cup thinly sliced peeled fresh ginger
1/4 cup thinly sliced fresh lemongrass, cut from bottom 4 inches of 4 stalks with tough leaves removed
1/4 cup fresh lime juice
2 tablespoons fish sauce (such as nam pla or nuoc nam)*
2 tablespoons water
3 tablespoons sweet chili sauce*
Tofu
1/2 cup diced seeded peeled cucumber
1/4 cup chopped green onions
1/4 cup diced seeded plum tomato
2 tablespoons chopped seeded jalapeño chile
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh basil (preferably Vietnamese or Thai)
1 14- to 16-ounce package firm tofu, drained, cut into 1/2-inch cubes, patted dry
6 large or 12 medium butter lettuce leaves
For dressing:
Puree first 5 ingredients in blender. Let mixture stand at least 15 minutes and up to 1 hour. Strain mixture into small bowl, pressing on solids to release any liquid; discard solids. Stir in sweet chili sauce. (Can be made 1 day ahead. Cover and refrigerate.)
For tofu:
Combine first 7 ingredients in large bowl. Add tofu and dressing to bowl; toss to coat.
Arrange 1 or 2 lettuce leaves on each of 6 plates. Divide tofu mixture among lettuce leaves and serve.
Bon Appétit | January 2006
Makes 6 first-course servings.
Bruce Aidells and Nancy Oakes
Dressing
1/4 cup thinly sliced peeled fresh ginger
1/4 cup thinly sliced fresh lemongrass, cut from bottom 4 inches of 4 stalks with tough leaves removed
1/4 cup fresh lime juice
2 tablespoons fish sauce (such as nam pla or nuoc nam)*
2 tablespoons water
3 tablespoons sweet chili sauce*
Tofu
1/2 cup diced seeded peeled cucumber
1/4 cup chopped green onions
1/4 cup diced seeded plum tomato
2 tablespoons chopped seeded jalapeño chile
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh basil (preferably Vietnamese or Thai)
1 14- to 16-ounce package firm tofu, drained, cut into 1/2-inch cubes, patted dry
6 large or 12 medium butter lettuce leaves
For dressing:
Puree first 5 ingredients in blender. Let mixture stand at least 15 minutes and up to 1 hour. Strain mixture into small bowl, pressing on solids to release any liquid; discard solids. Stir in sweet chili sauce. (Can be made 1 day ahead. Cover and refrigerate.)
For tofu:
Combine first 7 ingredients in large bowl. Add tofu and dressing to bowl; toss to coat.
Arrange 1 or 2 lettuce leaves on each of 6 plates. Divide tofu mixture among lettuce leaves and serve.
Papaya Spring Rolls With Peanut Sauce
Papaya Spring Rolls With Peanut Sauce
Bon Appétit | June 2004
Makes 24.
1/2 cup chunky peanut butter
1/3 cup water
2 tablespoons unseasoned rice vinegar
2 tablespoons fish sauce (such as nam pla or nuoc nam)*
2 teaspoons hot chili paste (such as sambal oelek)*
24 6-inch-diameter rice paper rounds**
24 large fresh basil leaves
48 large fresh mint leaves
1 1/2 large firm but ripe papayas, halved lengthwise then crosswise, seeded, peeled, cut crosswise into 1/2-inch-thick strips
1 unpeeled English hothouse cucumber, cut into 1/4-inch-thick 2 1/2-inch-long strips
48 small fresh cilantro sprigs
Whisk first 5 ingredients in bowl. (Peanut sauce can be made 3 days ahead. Cover and chill. Rewhisk before serving.)
Fill large bowl with warm water. Working in batches, soak 3 rice paper rounds in water until softened, about 2 minutes. Remove rounds from water and arrange in single layer on work surface. Place 1 basil leaf in center of each round. Place 2 mint leaves atop each basil leaf. Place 2 papaya strips, then 2 cucumber strips atop mint. Arrange 2 cilantro sprigs atop cucumber. Fold 1 edge of each round over filling. Fold in ends. Roll up rice paper rounds tightly, enclosing filling. Transfer to platter. Repeat with remaining rice paper rounds. Cover with moist paper towel, then plastic wrap; chill. (Can be made 8 hours ahead. Keep chilled.) Serve rolls with peanut sauce.
*Available at Asian markets and in the Asian foods section of many supermarkets.
**Thin Thai or Vietnamese wrappers made from rice flour and known as banh trang. Available at Asian markets and in the Asian foods section of some supermarkets.
Bon Appétit | June 2004
Makes 24.
1/2 cup chunky peanut butter
1/3 cup water
2 tablespoons unseasoned rice vinegar
2 tablespoons fish sauce (such as nam pla or nuoc nam)*
2 teaspoons hot chili paste (such as sambal oelek)*
24 6-inch-diameter rice paper rounds**
24 large fresh basil leaves
48 large fresh mint leaves
1 1/2 large firm but ripe papayas, halved lengthwise then crosswise, seeded, peeled, cut crosswise into 1/2-inch-thick strips
1 unpeeled English hothouse cucumber, cut into 1/4-inch-thick 2 1/2-inch-long strips
48 small fresh cilantro sprigs
Whisk first 5 ingredients in bowl. (Peanut sauce can be made 3 days ahead. Cover and chill. Rewhisk before serving.)
Fill large bowl with warm water. Working in batches, soak 3 rice paper rounds in water until softened, about 2 minutes. Remove rounds from water and arrange in single layer on work surface. Place 1 basil leaf in center of each round. Place 2 mint leaves atop each basil leaf. Place 2 papaya strips, then 2 cucumber strips atop mint. Arrange 2 cilantro sprigs atop cucumber. Fold 1 edge of each round over filling. Fold in ends. Roll up rice paper rounds tightly, enclosing filling. Transfer to platter. Repeat with remaining rice paper rounds. Cover with moist paper towel, then plastic wrap; chill. (Can be made 8 hours ahead. Keep chilled.) Serve rolls with peanut sauce.
*Available at Asian markets and in the Asian foods section of many supermarkets.
**Thin Thai or Vietnamese wrappers made from rice flour and known as banh trang. Available at Asian markets and in the Asian foods section of some supermarkets.
Peppered Tuna Skewers With Wasabi Mayonnaise
Peppered Tuna Skewers With Wasabi Mayonnaise
Bon Appétit | December 2003
Pretty, sophisticated, and easy to eat.
Makes 28.
2 tablespoons wasabi powder (horseradish powder)*
1 1/2 tablespoons water
1/2 cup mayonnaise
1 pound fresh tuna steaks, cut into 3/4-inch cubes
2 1/2 tablespoons soy sauce
28 large slices pickled ginger*
28 8-inch wooden skewers
1 bunch watercress
1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
Mix 2 tablespoons wasabi powder and 1 1/2 tablespoons water in small bowl to blend. Whisk in 1/2 cup mayonnaise. Cover wasabi mayonnaise and refrigerate at least 30 minutes. (Can be made 1 day ahead. Keep refrigerated.)
Combine tuna and soy sauce in medium bowl; toss to coat. Marinate tuna 30 minutes at room temperature, stirring occasionally.
Meanwhile, thread 1 ginger slice onto each skewer 2 inches from tip.
Line platter with watercress. Place bowl of wasabi mayonnaise on platter. Drain tuna; pat dry. Return to medium bowl. Sprinkle with pepper; toss to coat. Heat oil in large skillet over medium-high heat. Add tuna and sear until browned on all sides but still pink inside, about 2 minutes total. Thread 1 tuna cube onto each prepared skewer next to ginger. Arrange skewers on platter and serve.
*Available at Japanese markets and specialty foods stores and in the Asian foods section of some supermarkets.
Bon Appétit | December 2003
Pretty, sophisticated, and easy to eat.
Makes 28.
2 tablespoons wasabi powder (horseradish powder)*
1 1/2 tablespoons water
1/2 cup mayonnaise
1 pound fresh tuna steaks, cut into 3/4-inch cubes
2 1/2 tablespoons soy sauce
28 large slices pickled ginger*
28 8-inch wooden skewers
1 bunch watercress
1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
Mix 2 tablespoons wasabi powder and 1 1/2 tablespoons water in small bowl to blend. Whisk in 1/2 cup mayonnaise. Cover wasabi mayonnaise and refrigerate at least 30 minutes. (Can be made 1 day ahead. Keep refrigerated.)
Combine tuna and soy sauce in medium bowl; toss to coat. Marinate tuna 30 minutes at room temperature, stirring occasionally.
Meanwhile, thread 1 ginger slice onto each skewer 2 inches from tip.
Line platter with watercress. Place bowl of wasabi mayonnaise on platter. Drain tuna; pat dry. Return to medium bowl. Sprinkle with pepper; toss to coat. Heat oil in large skillet over medium-high heat. Add tuna and sear until browned on all sides but still pink inside, about 2 minutes total. Thread 1 tuna cube onto each prepared skewer next to ginger. Arrange skewers on platter and serve.
*Available at Japanese markets and specialty foods stores and in the Asian foods section of some supermarkets.
Peppered Tuna Skewers With Wasabi Mayonnaise
Peppered Tuna Skewers With Wasabi Mayonnaise
Bon Appétit | December 2003
Pretty, sophisticated, and easy to eat.
Makes 28.
2 tablespoons wasabi powder (horseradish powder)*
1 1/2 tablespoons water
1/2 cup mayonnaise
1 pound fresh tuna steaks, cut into 3/4-inch cubes
2 1/2 tablespoons soy sauce
28 large slices pickled ginger*
28 8-inch wooden skewers
1 bunch watercress
1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
Mix 2 tablespoons wasabi powder and 1 1/2 tablespoons water in small bowl to blend. Whisk in 1/2 cup mayonnaise. Cover wasabi mayonnaise and refrigerate at least 30 minutes. (Can be made 1 day ahead. Keep refrigerated.)
Combine tuna and soy sauce in medium bowl; toss to coat. Marinate tuna 30 minutes at room temperature, stirring occasionally.
Meanwhile, thread 1 ginger slice onto each skewer 2 inches from tip.
Line platter with watercress. Place bowl of wasabi mayonnaise on platter. Drain tuna; pat dry. Return to medium bowl. Sprinkle with pepper; toss to coat. Heat oil in large skillet over medium-high heat. Add tuna and sear until browned on all sides but still pink inside, about 2 minutes total. Thread 1 tuna cube onto each prepared skewer next to ginger. Arrange skewers on platter and serve.
*Available at Japanese markets and specialty foods stores and in the Asian foods section of some supermarkets.
Bon Appétit | December 2003
Pretty, sophisticated, and easy to eat.
Makes 28.
2 tablespoons wasabi powder (horseradish powder)*
1 1/2 tablespoons water
1/2 cup mayonnaise
1 pound fresh tuna steaks, cut into 3/4-inch cubes
2 1/2 tablespoons soy sauce
28 large slices pickled ginger*
28 8-inch wooden skewers
1 bunch watercress
1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
Mix 2 tablespoons wasabi powder and 1 1/2 tablespoons water in small bowl to blend. Whisk in 1/2 cup mayonnaise. Cover wasabi mayonnaise and refrigerate at least 30 minutes. (Can be made 1 day ahead. Keep refrigerated.)
Combine tuna and soy sauce in medium bowl; toss to coat. Marinate tuna 30 minutes at room temperature, stirring occasionally.
Meanwhile, thread 1 ginger slice onto each skewer 2 inches from tip.
Line platter with watercress. Place bowl of wasabi mayonnaise on platter. Drain tuna; pat dry. Return to medium bowl. Sprinkle with pepper; toss to coat. Heat oil in large skillet over medium-high heat. Add tuna and sear until browned on all sides but still pink inside, about 2 minutes total. Thread 1 tuna cube onto each prepared skewer next to ginger. Arrange skewers on platter and serve.
*Available at Japanese markets and specialty foods stores and in the Asian foods section of some supermarkets.
Sesame Rice Balls With Red Pepper Dipping Sauce
Sesame Rice Balls With Red Pepper Dipping Sauce
Gourmet | December 2000
Active time: 2 hr Start to finish: 2 hr
Makes about 40 hors d'oeuvres.
Gourmet Entertains
For dipping sauce
1 red bell pepper, coarsely chopped
3/4 cup seasoned rice vinegar
2 tablespoons sugar
1/2 teaspoon dried hot red pepper flakes
For rice balls
2 cups Japanese short-grain rice
2 cups water
1/4 cup seasoned rice vinegar
1/3 cup minced pickled ginger
1 tablespoon wasabi paste, or 1 1/2 tablespoons wasabi powder stirred to a paste with 2 teaspoons water
20 frozen edamame (soybeans in the pod), thawed
1/4 cup toasted black sesame seeds
Make dipping sauce: Purée bell pepper with vinegar and sugar in a blender until smooth. Transfer to a small heavy saucepan and stir in red pepper flakes. Simmer 5 minutes, then pour through a fine sieve into a bowl, pressing on solids.
Make rice balls: Rinse rice in a bowl in several changes of cold water until water is almost clear; drain well in a large sieve. Combine rice and 2 cups water in a 3-quart heavy saucepan and let stand 10 minutes. Cover with a tight-fitting lid and bring to a boil over high heat. Cook at a rapid boil (lid will be rattling and foam may drip down outside of pan) 5 minutes, or until water is absorbed. Remove from heat and let stand, covered, 10 minutes.
Transfer warm rice to a large wooden bowl and sprinkle vinegar over it, a little at a time, while gently tossing with a flat wooden paddle or spoon so vinegar is absorbed and rice cools as it is aerated. Cool to room temperature.
Stir together ginger and wasabi paste and remove edamame beans from pods.
Have ready a bowl of warm water (for dipping hands and spoon) and a double-thickness 12-inch square of plastic wrap.
Holding plastic in palm of 1 hand, put an edamame bean in center and invert a packed tablespoon of rice on top of bean. Gather plastic up around rice and twist tightly to form a ball (bean should still be visible). Unwrap, leaving plastic in your hand, and, going in from side opposite bean, poke a dampened finger into center of ball and fill with 1/4 teaspoon ginger mixture. Close rice over mixture and twist plastic tightly to re-form ball, then flatten slightly. Remove rice ball from plastic. Sprinkle sesame seeds over top and sides of rice ball, pressing lightly to adhere (do not coat bean with seeds). Transfer rice ball, bean side up, to a plate.
Make more rice balls in same manner.
Serve rice balls with dipping sauce.
Cooks' notes:
• If you use fresh edamame, cook the pods briefly in boiling water.
• Dipping sauce may be made 1 day ahead and rice balls 4 hours ahead and chilled, covered tightly with plastic wrap.
Holding plastic in palm of 1 hand, put an edamame bean in center and invert a packed tablespoon of rice on top of bean. Gather plastic up around rice and twist tightly to form a ball (bean should still be visible). Unwrap, leaving plastic in your hand, and, going in from side opposite bean, poke a dampened finger into center of ball and fill with 1/4 teaspoon ginger mixture. Close rice over mixture and twist plastic tightly to re-form ball, then flatten slightly. Remove rice ball from plastic. Sprinkle sesame seeds over top and sides of rice ball, pressing lightly to adhere (do not coat bean with seeds). Transfer rice ball, bean side up, to a plate.
Make more rice balls in same manner.
Serve rice balls with dipping sauce.
Cooks' notes:
• If you use fresh edamame, cook the pods briefly in boiling water.
• Dipping sauce may be made 1 day ahead and rice balls 4 hours ahead and chilled, covered tightly with plastic wrap.
Gourmet | December 2000
Active time: 2 hr Start to finish: 2 hr
Makes about 40 hors d'oeuvres.
Gourmet Entertains
For dipping sauce
1 red bell pepper, coarsely chopped
3/4 cup seasoned rice vinegar
2 tablespoons sugar
1/2 teaspoon dried hot red pepper flakes
For rice balls
2 cups Japanese short-grain rice
2 cups water
1/4 cup seasoned rice vinegar
1/3 cup minced pickled ginger
1 tablespoon wasabi paste, or 1 1/2 tablespoons wasabi powder stirred to a paste with 2 teaspoons water
20 frozen edamame (soybeans in the pod), thawed
1/4 cup toasted black sesame seeds
Make dipping sauce: Purée bell pepper with vinegar and sugar in a blender until smooth. Transfer to a small heavy saucepan and stir in red pepper flakes. Simmer 5 minutes, then pour through a fine sieve into a bowl, pressing on solids.
Make rice balls: Rinse rice in a bowl in several changes of cold water until water is almost clear; drain well in a large sieve. Combine rice and 2 cups water in a 3-quart heavy saucepan and let stand 10 minutes. Cover with a tight-fitting lid and bring to a boil over high heat. Cook at a rapid boil (lid will be rattling and foam may drip down outside of pan) 5 minutes, or until water is absorbed. Remove from heat and let stand, covered, 10 minutes.
Transfer warm rice to a large wooden bowl and sprinkle vinegar over it, a little at a time, while gently tossing with a flat wooden paddle or spoon so vinegar is absorbed and rice cools as it is aerated. Cool to room temperature.
Stir together ginger and wasabi paste and remove edamame beans from pods.
Have ready a bowl of warm water (for dipping hands and spoon) and a double-thickness 12-inch square of plastic wrap.
Holding plastic in palm of 1 hand, put an edamame bean in center and invert a packed tablespoon of rice on top of bean. Gather plastic up around rice and twist tightly to form a ball (bean should still be visible). Unwrap, leaving plastic in your hand, and, going in from side opposite bean, poke a dampened finger into center of ball and fill with 1/4 teaspoon ginger mixture. Close rice over mixture and twist plastic tightly to re-form ball, then flatten slightly. Remove rice ball from plastic. Sprinkle sesame seeds over top and sides of rice ball, pressing lightly to adhere (do not coat bean with seeds). Transfer rice ball, bean side up, to a plate.
Make more rice balls in same manner.
Serve rice balls with dipping sauce.
Cooks' notes:
• If you use fresh edamame, cook the pods briefly in boiling water.
• Dipping sauce may be made 1 day ahead and rice balls 4 hours ahead and chilled, covered tightly with plastic wrap.
Holding plastic in palm of 1 hand, put an edamame bean in center and invert a packed tablespoon of rice on top of bean. Gather plastic up around rice and twist tightly to form a ball (bean should still be visible). Unwrap, leaving plastic in your hand, and, going in from side opposite bean, poke a dampened finger into center of ball and fill with 1/4 teaspoon ginger mixture. Close rice over mixture and twist plastic tightly to re-form ball, then flatten slightly. Remove rice ball from plastic. Sprinkle sesame seeds over top and sides of rice ball, pressing lightly to adhere (do not coat bean with seeds). Transfer rice ball, bean side up, to a plate.
Make more rice balls in same manner.
Serve rice balls with dipping sauce.
Cooks' notes:
• If you use fresh edamame, cook the pods briefly in boiling water.
• Dipping sauce may be made 1 day ahead and rice balls 4 hours ahead and chilled, covered tightly with plastic wrap.
Lemon Barley Spring Rolls
Lemon Barley Spring Rolls
Serves 8
3/4 cup pearl barley, rinsed well and drained (thai)
2 1/4 cups water
3 cups finely shredded red cabbage (about 1 pound)
1 1/2 teaspoons vegetable oil
1 tablespoon cider vinegar
1 cup finely shredded carrot
4 scallions, chopped fine
1 teaspoon freshly grated lemon zest
8 spring-roll wrappers (available at Asian markets, some specialty foods
shops, and many supermarkets)
a paste made by stirring together 2 tablespoons all-purpose flour and 2 tablespoons water
vegetable oil for deep frying
Make the filling:
In a saucepan combine the barley, the water, and salt to taste, bring the water to a boil, and cook the barley, covered, over low heat for 40 minutes, or until the water is absorbed and barley is tender. In a skillet sauté the cabbage in the oil with the vinegar and salt to taste over moderately high heat for 4 to 5 minutes, or until it is wilted. In a bowl toss together the barley, the cabbage mixture, the carrot, the scallions, the zest, and salt and pepper to taste and let the filling cool. The filling may be made 1 day in advance and kept covered and chilled.
On a work surface arrange 1 spring-roll wrapper with a corner facing you and keep the remaining wrappers covered with plastic wrap.
Spread about 1/2 cup of the filling horizontally across the center of the wrapper, leaving a 2-inch border at each end, and fold the corner closest to you tightly over the filling. Brush the edges with some of the paste, fold the left and right corners over the filling, and, rolling away from you, roll up the filling tightly in the wrapper. Make more spring rolls with the remaining wrappers, filling, and paste in the same manner, transferring them as they are made to a wax-paper-lined baking sheet and keeping them covered with plastic wrap. In a deep skillet or deep fryer heat 1 inch of the oil to 375°F.
on a deep-fat thermometer and in it fry the spring rolls in 2 batches, turning them, for 2 to 3 minutes, or until they are golden, transferring them as they are fried with tongs to paper towels to drain. The spring rolls may be made 2 days in advance, cooled completely, wrapped in plastic wrap, and chilled. Reheat the rolls on a rack set in a jelly-roll pan in a preheated 450°F. oven, turning them once, for 10 to 15 minutes, or until they are crisp. Cut each spring roll on the diagonal into 3 pieces.
Serves 8
3/4 cup pearl barley, rinsed well and drained (thai)
2 1/4 cups water
3 cups finely shredded red cabbage (about 1 pound)
1 1/2 teaspoons vegetable oil
1 tablespoon cider vinegar
1 cup finely shredded carrot
4 scallions, chopped fine
1 teaspoon freshly grated lemon zest
8 spring-roll wrappers (available at Asian markets, some specialty foods
shops, and many supermarkets)
a paste made by stirring together 2 tablespoons all-purpose flour and 2 tablespoons water
vegetable oil for deep frying
Make the filling:
In a saucepan combine the barley, the water, and salt to taste, bring the water to a boil, and cook the barley, covered, over low heat for 40 minutes, or until the water is absorbed and barley is tender. In a skillet sauté the cabbage in the oil with the vinegar and salt to taste over moderately high heat for 4 to 5 minutes, or until it is wilted. In a bowl toss together the barley, the cabbage mixture, the carrot, the scallions, the zest, and salt and pepper to taste and let the filling cool. The filling may be made 1 day in advance and kept covered and chilled.
On a work surface arrange 1 spring-roll wrapper with a corner facing you and keep the remaining wrappers covered with plastic wrap.
Spread about 1/2 cup of the filling horizontally across the center of the wrapper, leaving a 2-inch border at each end, and fold the corner closest to you tightly over the filling. Brush the edges with some of the paste, fold the left and right corners over the filling, and, rolling away from you, roll up the filling tightly in the wrapper. Make more spring rolls with the remaining wrappers, filling, and paste in the same manner, transferring them as they are made to a wax-paper-lined baking sheet and keeping them covered with plastic wrap. In a deep skillet or deep fryer heat 1 inch of the oil to 375°F.
on a deep-fat thermometer and in it fry the spring rolls in 2 batches, turning them, for 2 to 3 minutes, or until they are golden, transferring them as they are fried with tongs to paper towels to drain. The spring rolls may be made 2 days in advance, cooled completely, wrapped in plastic wrap, and chilled. Reheat the rolls on a rack set in a jelly-roll pan in a preheated 450°F. oven, turning them once, for 10 to 15 minutes, or until they are crisp. Cut each spring roll on the diagonal into 3 pieces.
Rice-Studded Meatballs
Rice-Studded Meatballs
These rice-coated meatballs, commonly referred to as zhen zhu, meaning "pearls" in Chinese, are often prepared at home in New York City's Chinatown. Steaming them on lettuce leaves helps prevent them from sticking to the steamer rack. They are traditionally made with sticky rice (sometimes called sweet rice), but we've used long-grain rice, which is easier to find.
Active time: 20 min Start to finish: 45 min
Makes 6 main-course or 10 first-course servings.
1 cup long-grain white rice
2 to 4 outer leaves iceberg or romaine lettuce
1 lb ground pork or veal or meatloaf mix
1 tablespoon Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
1 bunch scallions (white and pale green parts only), minced (1/3 cup)
1/2 cup diced (1/4 inch) rinsed and drained canned water chestnuts
1 tablespoon cornstarch
1 tablespoon egg white, lightly beaten
1 teaspoon sugar
1/2 teaspoon Asian sesame oil
1 teaspoon salt
1/4 teaspoon white pepper
Special equipment: a large collapsible metal steamer rack
Soak rice in hot tap water in a large bowl while preparing meat mixture.
While rice soaks, put a metal steamer rack in a deep 12-inch skillet or a wide 6-quart pot and add enough water to reach 1/2 inch below bottom of steamer rack. Remove steamer rack from skillet and line rack with lettuce.
Stir together remaining ingredients (except rice) until combined well.
Drain rice in a sieve and transfer to a shallow dish.
Roll about 1 tablespoon meat mixture into a ball and roll in rice to coat, then transfer to steamer rack. Make about 30 more coated balls in same manner (use all of meat mixture; there will be leftover rice) and arrange in 1 layer on steamer rack.
Bring water to a boil and set steamer rack in skillet. Cover tightly and steam over high heat until cooked through, about 25 minutes.
Check water occasionally, adding more as necessary.
Check water occasionally, adding more as necessary.
These rice-coated meatballs, commonly referred to as zhen zhu, meaning "pearls" in Chinese, are often prepared at home in New York City's Chinatown. Steaming them on lettuce leaves helps prevent them from sticking to the steamer rack. They are traditionally made with sticky rice (sometimes called sweet rice), but we've used long-grain rice, which is easier to find.
Active time: 20 min Start to finish: 45 min
Makes 6 main-course or 10 first-course servings.
1 cup long-grain white rice
2 to 4 outer leaves iceberg or romaine lettuce
1 lb ground pork or veal or meatloaf mix
1 tablespoon Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
1 bunch scallions (white and pale green parts only), minced (1/3 cup)
1/2 cup diced (1/4 inch) rinsed and drained canned water chestnuts
1 tablespoon cornstarch
1 tablespoon egg white, lightly beaten
1 teaspoon sugar
1/2 teaspoon Asian sesame oil
1 teaspoon salt
1/4 teaspoon white pepper
Special equipment: a large collapsible metal steamer rack
Soak rice in hot tap water in a large bowl while preparing meat mixture.
While rice soaks, put a metal steamer rack in a deep 12-inch skillet or a wide 6-quart pot and add enough water to reach 1/2 inch below bottom of steamer rack. Remove steamer rack from skillet and line rack with lettuce.
Stir together remaining ingredients (except rice) until combined well.
Drain rice in a sieve and transfer to a shallow dish.
Roll about 1 tablespoon meat mixture into a ball and roll in rice to coat, then transfer to steamer rack. Make about 30 more coated balls in same manner (use all of meat mixture; there will be leftover rice) and arrange in 1 layer on steamer rack.
Bring water to a boil and set steamer rack in skillet. Cover tightly and steam over high heat until cooked through, about 25 minutes.
Check water occasionally, adding more as necessary.
Check water occasionally, adding more as necessary.
Thursday, March 20, 2008
pizza dough
Ingredients
* 2 teaspoons honey
* 1 packet of dry active yeast
* 1 1/2 cup all-purpose unbleached flour
* 1 1/2 cup whole wheat flour
* warm water (I don't know the exact amount but you'll be able to judge)
Dissolve the honey in a large mixing bowl with 1/3 cup of warm water. Add yeast and cover. Let mixture sit for a few minutes, until the mixture is foamy. Add flour and mix completely with the mixture. Now add warm water slowly while mixing. You want to add enough water for the mixture to because a stiff dough. Form the dough into a ball at the bottom of the bowl. Cover it with a towel and put in a warm place to rise for thirty minutes. I usually turn the oven on low and put the bowl on top of the stove.
I don't have pizza pans, but this recipe makes enough dough for me to make two pizzas on cookie sheets. Divide the dough in half and roll each half out to the desired shape and thickness. Place on a lightly greased cookie sheet or pizza pan or whatever you have. I bake my dough in the oven at 400 degrees for 10 minutes before I put any toppings on it. I do this because I usually have problems with my pizza crust being too doughy if I don't. I also saute my vegetables in a pan with a dab of olive oil before topping my pizza with them. Top your pizza and put it back in the oven. Let it bake for about 30 minutes.
I made pizza this past Sunday and topped it with tomato sauce, spinach, onions, sliced garlic cloves, kalamata olives, sun dried tomatoes and a sprinkling of feta cheese.
* 2 teaspoons honey
* 1 packet of dry active yeast
* 1 1/2 cup all-purpose unbleached flour
* 1 1/2 cup whole wheat flour
* warm water (I don't know the exact amount but you'll be able to judge)
Dissolve the honey in a large mixing bowl with 1/3 cup of warm water. Add yeast and cover. Let mixture sit for a few minutes, until the mixture is foamy. Add flour and mix completely with the mixture. Now add warm water slowly while mixing. You want to add enough water for the mixture to because a stiff dough. Form the dough into a ball at the bottom of the bowl. Cover it with a towel and put in a warm place to rise for thirty minutes. I usually turn the oven on low and put the bowl on top of the stove.
I don't have pizza pans, but this recipe makes enough dough for me to make two pizzas on cookie sheets. Divide the dough in half and roll each half out to the desired shape and thickness. Place on a lightly greased cookie sheet or pizza pan or whatever you have. I bake my dough in the oven at 400 degrees for 10 minutes before I put any toppings on it. I do this because I usually have problems with my pizza crust being too doughy if I don't. I also saute my vegetables in a pan with a dab of olive oil before topping my pizza with them. Top your pizza and put it back in the oven. Let it bake for about 30 minutes.
I made pizza this past Sunday and topped it with tomato sauce, spinach, onions, sliced garlic cloves, kalamata olives, sun dried tomatoes and a sprinkling of feta cheese.
Friday, March 7, 2008
Asian Guacamole
Asian Guacamole
1 tablespoon sesame seeds black or white
1 large avocado firm-ripe
1 tablespoon ginger shredded pickled
3 tablespoons japanese rice vinegar
1/2 teaspoon wasabi powder or prepared horseradish
12 each potsticker skins round
Place sesame seed in a 7-8" frying pan over medium-high heat. Shake pan often until seed begins to pop, 3-4 minutes. Pour from pan; set aside to cool.
Peel and pit avacado; dice into a bowl. Add 1/2 teaspoon sesame seed, ginger, vinegar, and wasabi; mix gently.
Transfer to a serving bowl and sprinkle with remaining seed. Serve with potsticker crisps.
*** POTSTICKER CRISPS ***
One at a time, dip potsticker skins in water; shake off excess. Lay in a single layer on a greased 12x15" baking sheet.
Bake in a 450'F. oven until browned and crisp, 4-8 minutes, depending on thickness. Cool on racks. If made ahead, package airtight and store at room temperature up to 2 days.
1 tablespoon sesame seeds black or white
1 large avocado firm-ripe
1 tablespoon ginger shredded pickled
3 tablespoons japanese rice vinegar
1/2 teaspoon wasabi powder or prepared horseradish
12 each potsticker skins round
Place sesame seed in a 7-8" frying pan over medium-high heat. Shake pan often until seed begins to pop, 3-4 minutes. Pour from pan; set aside to cool.
Peel and pit avacado; dice into a bowl. Add 1/2 teaspoon sesame seed, ginger, vinegar, and wasabi; mix gently.
Transfer to a serving bowl and sprinkle with remaining seed. Serve with potsticker crisps.
*** POTSTICKER CRISPS ***
One at a time, dip potsticker skins in water; shake off excess. Lay in a single layer on a greased 12x15" baking sheet.
Bake in a 450'F. oven until browned and crisp, 4-8 minutes, depending on thickness. Cool on racks. If made ahead, package airtight and store at room temperature up to 2 days.
Red Snapper Tacos with Avocado-Mango Relish and Chile Crema
Red Snapper Tacos with Avocado-Mango Relish and Chile Crema
Chef Chris Santos of The Stanton Social – New York, NY
Adapted by StarChefs.com
June 2007
Chris Santos Red Snapper Taco
Yield: 6 Servings
Ingredients:
* Red Snapper Filling: Grapeseed oil for sautéing
* 1 pound red snapper, catfish or wild striped bass fillets, diced into ¾ inch cubes
* 1 tablespoon ancho chile powder
* 1 canned chipotle pepper, finely minced
* 1 small bunch cilantro, chopped
* A few dashes of sambal oelek (Chinese chile paste)
* Juice of 3 limes
Avocado-Mango Relish:
* 2 avocados, diced
* ½ jalapeño, minced
* ½ red onion, minced
* Juice of one lime
* 1 tomato, chopped
* ½ mango, diced
* ½ red pepper, minced
Chile Crema:
* 1 cup crème fraiche
* 1 Tablespoon chipotle powder
* 1 teaspoon Sriracha Thai chile sauce
* ¼ teaspoon paprika
* 1 Tablespoon lemon juice
* Salt
To Assemble and Serve:
* Taco shells
* Cilantro
* Lime
Method:
For Red Snapper Filling:
Place sautée pan over medium-high heat and add a few tablespoons of oil for sautéing. Add the fish, then the remaining ingredients one at a time. Remove from heat when cooked through.
For Avocado-Mango Relish:
Combine all ingredients. Combine with red snapper.
For Chile Crema:
Combine all ingredients.
To Assemble and Serve:
Place taco shells in a warm oven until warm. Remove and stuff with filling. Garnish with fresh cilantro, lime wedges and chile crema.
Chef Chris Santos of The Stanton Social – New York, NY
Adapted by StarChefs.com
June 2007
Chris Santos Red Snapper Taco
Yield: 6 Servings
Ingredients:
* Red Snapper Filling: Grapeseed oil for sautéing
* 1 pound red snapper, catfish or wild striped bass fillets, diced into ¾ inch cubes
* 1 tablespoon ancho chile powder
* 1 canned chipotle pepper, finely minced
* 1 small bunch cilantro, chopped
* A few dashes of sambal oelek (Chinese chile paste)
* Juice of 3 limes
Avocado-Mango Relish:
* 2 avocados, diced
* ½ jalapeño, minced
* ½ red onion, minced
* Juice of one lime
* 1 tomato, chopped
* ½ mango, diced
* ½ red pepper, minced
Chile Crema:
* 1 cup crème fraiche
* 1 Tablespoon chipotle powder
* 1 teaspoon Sriracha Thai chile sauce
* ¼ teaspoon paprika
* 1 Tablespoon lemon juice
* Salt
To Assemble and Serve:
* Taco shells
* Cilantro
* Lime
Method:
For Red Snapper Filling:
Place sautée pan over medium-high heat and add a few tablespoons of oil for sautéing. Add the fish, then the remaining ingredients one at a time. Remove from heat when cooked through.
For Avocado-Mango Relish:
Combine all ingredients. Combine with red snapper.
For Chile Crema:
Combine all ingredients.
To Assemble and Serve:
Place taco shells in a warm oven until warm. Remove and stuff with filling. Garnish with fresh cilantro, lime wedges and chile crema.
Sunday, March 2, 2008
Banana Cookies
* 1/2 cup of unsalted butter, room temperature
* 1 cup of sugar
* 1 egg, room temperature
* 1 cup of mashed bananas (about 2 ½ large bananas)
* 1 teaspoon of baking soda
* 2 cups of flour
* pinch of salt
* 1/2 teaspoon of ground cinnamon
* 1/2 teaspoon of ground mace or nutmeg
* 1/2 teaspoon of ground cloves
* 1 cup of pecans (walnuts and chocolate chips are fine alternatives)
1 Preheat the oven to 350°F. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.
2 Mix the mashed bananas and baking soda in a bowl and let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.
3 Mix the banana mixture into the butter mixture. Mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined.
4 Fold into the batter the pecans or chocolate chips if using. Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.
Makes about 30 cookies.
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