Thai-style Golden Cups


12-16 spring roll wrappers cut
into 2 inch squares
6-8 cooked salad shrimp
1 Tbsp ground peanuts
2 Tbsp diced green peppers
1 Tbsp diced red pepper
1 Tbsp diced celery
2 Tbsp diced cucumber
1 tsp minced mint leaves
1 tsp minced coriander

Lemongrass Sauce

1 cup lime juice
1 cup white sugar
1 tsp salt
4 red Thai chili, minced
1 Tbsp minced lemongrass


  1. Make the sauce. Blend all ingredients in a blender and set aside.
  2. In a small mini cupcake pan, overlap 2 spring roll wrappers perpendicular on top of one another. Push down in middle to make a cup, then bake in the oven at 350°F for 5 minutes.
  3. Mix all ingredients with lemongrass sauce in a bowl. Scoop into cups and put a shelled and cooked shrimp on top.

Makes 2 to 4 servings.

Source: Ciao! magazine

Today’s Comic

Smoked Duck, Tangerine, and Pecan Salad with Pinot Noir and Pomegranate Dressing


3 tangerines or small sweet oranges
4 oz lettuce or watercress
8 oz sliced smoked duck breast
1/3 cup candied pecans or walnuts

Pinot Noir and Pomegranate Dressing

1 cup Chilean or other inexpensive Pinot Noir, or another fruity red wine
1-1/2 tablespoons light brown sugar
1/2 cup light olive oil
1 medium pomegranate
1/2 to 1 teaspoon pomegranate molasses or balsamic vinegar
sea salt and freshly ground black pepper


  1. Peel and slice the tangerines horizontally, reserving any juice. Cut the larger slices in half to make half-moon shapes.
  2. To make the dressing, put the wine in a small saucepan, bring it to a boil, then lower the heat. Simmer for 10 to 15 minutes or until the wine has reduced by two-thirds (leaving about 6 tablespoons). Remove the pan from the heat, stir in the sugar, and let cool.
  3. Once cool, whisk in the olive oil and season to taste with salt and pepper.
  4. Cut the pomegranate in half and scoop the seeds into a bowl, catching any juice. Discard the pith and tip the seeds and juice, along with any juice from the tangerines, into the dressing.
  5. Add the pomegranate molasses or balsamic vinegar, to taste. Stir well.
  6. Divide the lettuce or watercress between 6 plates and arrange the duck breast and tangerine slices on top.
  7. Scatter the candied pecans or walnuts over.
  8. Give the dressing a quick whisk, then spoon it over the salad. Serve immediately.

Makes 6 servings.

Source: Cooking with Wine

Today’s Comic

Snails Bourguignon


48 large snails
rock salt
dry white wine
1 carrot and 1 onion sliced together
1 shallot, chopped
garlic to taste, peeled
1 bouquet garni
parsley sprigs to garnish


2 cups butter, softened
1 tablespoon shallot or onion, finely chopped
4 cloves of garlic, crushed
2 tablespoons chopped parsley
1 teaspoon salt
1 pinch each pepper and spices


  1. You can now buy canned snails, already cleaned and prepared. accompanied by clean empty shells. and ready to cook.
  2. If, however, you choose to use fresh snails, there must be lengthy preparations. First, the snails must be left to disgorge for 2-3 days in a container where they can get enough air, but from which they cannot escape. If the snails are bought live in a shop, this has usually been done.
  3. Dip the snails in plenty of cold water and stir well to rid the shells of the diaphragm and particles of earth. Put the washed snails in a pan containing rock salt, vinegar, and a little flour. Let them disgorge for 2-3 hours, shaking the pan occasionally.
  4. Wash once more in running water. Put the snails in a large pan, cover with cold water, and bring to a boil on low heat. Skim the scum. and boil on high heat for 8 minutes. Lift the snails out, drain and put in cold water for a moment. Put them back in a pan, and cover with equal parts of water and white wine. Add rock salt (I tablespoon for 1 quart of liquid), the carrots and onions, shallot, bouquet garni, and garlic cloves, and peppercorns to taste. Bring to a boil on a moderate heat, and continue cooking for 2-3-1/2 hours, according to the size of the snails.
  5. When cooked put them in a sieve to drain. Remove snails from shells, and remove the black part at the end of the helix. Wash the shells thoroughly in warm water, and dry in the oven.
  6. To make the stuffing, blend together the butter, chopped shallots or onion, crushed garlic, parsley, salt, pepper and spices.
  7. Put some of this mixture at the bottom of each empty shell, put in the snail, and seal the shell with more of the mixture, pressing it down firmly.
  8. Arrange the shells, open side up, on special snail dishes (escargotiéres), or on ovenproof dishes filled with a layer of rock salt, and bake in a hot oven (425°F) for 5 minutes. Garnish with parsley sprigs before serving.

Makes 8 servings.

Source: The Cook’s Book

Today’s Comic

Ginger Ricotta Naan Toasts with Balsamic Figs and Lentils


2 naan flatbreads
1 Tbsp canola oil
salt and ground black pepper, as needed for sprinkling
1 cup baby arugula

Figs and Lentils

3/4 cup dried figs, hard stems removed
1 Tbsp unsalted butter
3 Tbsp minced shallots or red onion
1/4 tsp freshly ground black pepper
1 tsp chopped fresh thyme
1/4 cup balsamic vinegar
3/4 cup cooked green lentils


3/4 cup ricotta cheese
1 tsp chopped fresh thyme plus more for garnish
1 tsp grated fresh ginger
salt, to taste


  1. Preheat the oven to 350°F (180°C).
  2. Lightly brush the naan flatbreads with canola oil and season with salt and pepper. Cut each naan into 8 pieces. Place the pieces onto a tray and bake in the oven for 8-10 minutes, or until the pieces are lightly toasted. Remove from the oven and place on a cooling rack and reserve.
  3. Bring 2 cups of water to a boil. Pour over the dried figs and allow them to soften for 5 minutes. Drain the water completely and chop the softened figs into small pieces and set aside.
  4. Meltthe butter in a medium pan, add the shallots and sauté until soft. Add the chopped figs, pepper, and thyme. Sauté until lightly golden, then deglaze with balsamic vinegar and simmer until reduced.
  5. Add the cooked lentils and heat through.
  6. Combine the ricotta cheese in a small bowl with thyme and ginger, then season with salt.
  7. To assemble, lay a dollop of the ricotta mixture on top of each piece of naan, spreading the mixture out so that it nearly touches the edges. Lay a few leaves of arugula on top of the ricotta. Add a spoonful of the lentil and fig mixture and garnish each piece with fresh thyme leaves. Serve immediately.

Makes 16 toasts.

Source: Lentils

Today’s Comic

Lobster Soufflé


1 frozen rock lobster tails, about 9 oz
2 tbsp Madiera
1 (10-1/2 oz) can lobster soup
3 tbsp all-purpose flour
2 tbsp butter
3 egg yolks
1/4 tsp salt
1/8 tsp cayenne pepper
6 egg whites


  1. Cook the lobster. Remove the shell and dice finely. Combine the lobster and Madiera in a small bowl and set aside.
  2. Pour the soup into a medium-sized heavy saucepan and whisk in the flour. Bring to a boil, stirring constantly, then reduce heat and simmer for several minutes, stirring constantly.
  3. Remove from heat and add the butter. Cool to lukewarm. Beat in the egg yolks with whisk.
  4. Season with salt and cayenne pepper, then stir in the lobster mixture.
  5. Beat the egg whites until stiff.
  6. Fold 1/4 of the egg whites into the lobster mixture until blended, then fold in the remaining egg whites carefully.
  7. Turn into a well-buttered 6-1/2 or 7-inch souffle dish. Bake in a preheated 425°F oven for 25 minutes. Serve immediately.

Makes 4 servings.

Source: The Creative Cooking Course

Today’s Comic