Thai-style Golden Cups

Ingredients

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

Method

  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


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

Ingredients

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

Method

  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


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Bagel with Cheese, Cayenne Pepper and Walnuts

Ingredients

240 g bread flour
30 g cake flour
30 g rye flour
24 g sugar
6 g sea salt
180 g water
6 g fresh yeast
60 g old dough (see recipe below)
ground cayenne pepper
90 g cheddar cheese
60 g walnuts
parmesan cheese to garnish

Method

  1. Shred the cheddar cheese into thick strips. Set aside.
  2. Toast the walnuts in a dry wok until fragrant. Chop them.
  3. Put all ingredients (except cheddar cheese and walnuts) into a mixer and knead until smooth. Add cheddar cheese, walnuts and stir well.
  4. Put the dough into a large bowl. Cover with plastic wrap and leave it for 30 minutes.
  5. Divide the dough into 6 equal parts. Roll each portion into thick strand.
  6. Press each strand into a strip and press one end flat while looping it. Join the ends together with some overlapping. Roll the seam to seal well. If the hole isn’t big enough, put your finger through it and turn the dough to enlarge it.
  7. Leave the bagels for 30 minutes.
  8. Boil a pot of water. Add sugar (3% by weight of water). Keep water at 80 to 90°C.
  9. Put the bagels in and blanch each side for 30 seconds. Sprinkle a baking tray with cornmeal. Drain the bagels and transfer onto a baking tray. Let them proof for 15 more minutes.
  10. Brush egg wash over them. Grate slivers of parmesan cheese over, and sprinkle with some ground cayenne pepper as garnish. Bake in a preheated oven at 180°C for 15 to 18 minutes until golden.

Old Dough

Ingredients

250 g bread flour
150 g water
5g fresh yeast
1 g sea salt

Method

  1. Mix all ingredients in a mixing bowl. Leave it to proof at room temperature for 3 to 4 hours. Or you can leave it the fridge for over 10 hours.
  2. Take what you need for your recipe and cut up the leftover into pieces in unit weight required by your recipes. Shape into balls and keep in the freezer. They last up to 2 to 3 months. Just thaw them at room temperature before use.

Source: Devoted to Bread-making


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Chocolate Hazelnut Galettes

Ingredients

6 oz plain chocolate, broken into squares
3 tbsp single cream
2 tbsp flaked hazelnuts
4oz white chocolate, broken into squares
3/4 cup fromage frais (8% fat)
1 tbsp dry sherry
4 tbsp finely chopped hazelnuts, toasted
physalis (Cape gooseberries), dipped in white chocolate, to decorate

Method

  1. Melt the plain chocolate in a heatproof bowl over hot water, then remove from the heat and stir in the cream.
  2. Draw 12 x 3-inch circles on sheets of non-stick baking paper. Turn the paper over and spread the plain chocolate over each marked circle, covering in a thin, even layer. Scatter flaked hazelnuts over four of the circles, then leave to set.
  3. Melt the white chocolate in a heatproof bowl over hot water, then stir in the fromage frais and dry sherry. Fold in the chopped, toasted hazelnuts. Leave to cool until the mixture holds its shape.
  4. Remove the chocolate rounds carefully from the paper and sandwich them together in stacks of three, spooning the hazelnut cream between each layer and using the hazelnut-covered rounds on top. Chill before serving.
  5. To serve, place the galettes on individual plates and decorate with chocolate-dipped physalis.

Makes 4 servings.

Source: The Ultimate Desserts Cookbook


Today’s Comic

Grilled Fish with Artichoke Caponata

Ingredients

1/4 cup extra-virgin olive oil, plus more for rubbing
4 tender celery ribs, diced (1 cup)
1 onion, finely chopped
3 garlic cloves, thinly sliced
1/2 cup prepared tomato sauce
1/2 cup dry white wine
1/4 cup white wine vinegar
8 ounces marinated artichoke hearts, drained and chopped
1/2 cup pitted green olives, chopped
1/4 cup pine nuts
3 tablespoons sugar
2 tablespoons small capers, drained
Kosher salt and freshly ground pepper
3 tablespoons shredded basil
6 (7 ounce) skinless mahi-mahi fillets

Method

  1. In a large, deep skillet, heat the 1/4 cup of olive oil until shimmering. Add the celery, onion and garlic and cook over moderate heat until just softened, 4 minutes.
  2. Add the tomato sauce, wine, vinegar, artichokes, olives, pine nuts, sugar and capers and season with salt and pepper. Simmer until the vegetables are tender and the liquid is reduced, 8 minutes.
  3. Stir in the basil and let cool.
  4. Light a grill or preheat a grill pan.
  5. Rub the fish with olive oil and season with salt and pepper. Grill over moderately high heat, turning once, until cooked through, about 9 minutes.
  6. Transfer the fish to plates, top with the artichoke caponata and serve.

Makes 6 servings.

Source: Chef Michael White


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