sustenance

food. recipes. restaurants. food news.

 

Crisp Vietnamese Shrimp Fingers with Fresh Herbs

These are sooooo amazing (and addictive)!  They are so worth the time it takes to prepare them.  To ensure success in making these shrimp rolls, make sure to use the small wonton wrappers (not the bigger ones meant for eggrolls).  Also make sure to finely chop the water chestnuts (I usually skip the blanching step....laziness) so they don't clog the pastry bag or plastic bag during piping.  If you can't find Thai basil, use sweet basil instead.  Sometimes I add a little hot water to the Nuoc Cham to extend it some and to also diffuse the fish sauce flavor a bit (which I love), especially if I'm serving this to people who aren't used to the strong flavors.

Crisp Vietnamese Shrimp Fingers with Fresh Herbs

2/3 pound raw shrimp, peeled, deveined, rinsed, drained, and patted dry
1/2 cup canned whole water chestnuts, blanched in boiling water for 10 seconds, refreshed under cold running water, drained, blotted dry and chopped

For the seasonings:
1 1/2 T. peeled and minced fresh ginger
1 1/2 T. minced scallion whites
1 1/2 T. rice wine or sake
1 tsp. toasted sesame oil
3/4 tsp. salt
1 large egg, lightly beaten
2 T. cornstarch

To form and fry the rolls:
25 wonton skins
1 large egg, lightly beaten
4 cups oil

To serve:
2 heads Boston lettuce, cored, trimmed, leaves separated, pressed to flatten, rinsed, drained, and arranged in a basket or a bowl
Vietnamese nuoc cham for dipping (recipe follows)
1 cup fresh Thai basil leaves, cut into fine shreds and placed in a small bowl

Place the shrimp in a food processor fitted with the steel blade and process into a paste.  Transfer to a large bowl, add the water chestnuts and seasoning, and stir vigorously in one direction until the mixture forms a stiff paste.  Refrigerate, if possible, for 2 hours so the the mixture becomes firm.

Fill a pastry bag without a tip with the shrimp mixture.  You could also use a plastic storage bag with a corner snipped off.  Spread out the wonton wrappers on a counter.  Pipe a strip of the shrimp paste 1/4 inch from the edge, running from top to bottom, of one wrapper.  Using your finger or a brush, spread a little beaten egg along the opposite edge.  Roll over the skin to enclose the shrimp paste and continue rolling to form a cylinder.  Press lightly to seal the seam.  Don't roll to tightly, or the skin will split while frying.  Repeat with the remaining filling and skins.

Heat a wok or a large heavy skillet over high heat until very hot.  Add the oil and heat to 375 degrees F.  Deep fry the shrimp rolls in batches without crowding, turning constantly, until golden brown, about 3 to 4 minutes.  Remove with a handled strainer or slotted spoon and drain briefly in a colander, then transfer to paper towels.

Arrange the rolls on a serving platter and serve with the dipping sauce.  To eat, sprinkle some basil on a lettuce leaf, roll up a shrimp finger in the lettuce, and eat with your fingers.

The rolls can be reheated in a pre-heated oven 375 degree F. oven until crisp and piping hot, about 10 minutes.

Nuoc Cham

1 tsp. crushed red pepper
juice of 3 limes or 2 lemons
1 T. minced garlic
3 T. sugar
1/4 cup fish sauce
2 T. grated carrots

Soak the crushed red pepper in the citrus juice for several minutes.  Add the garlic, sugar, and fish sauce an stir to dissolve the sugar.

Transfer to a serving container, add the grated carrots, and serve at room temperature.  Refrigerated, the sauce will keep in a tightly covered container for up to 5 days.

Recipe source:  Asian Wraps by Nina Simonds (William Morrow, 2000)

posted by: artichoke72 at 10:05 | link | comments (2) |
all recipes, asian recipes

Santa's Whiskers

i've been giving these out for gifts the past few days and have gotten lots of positive remarks. they are pretty yummy despite being very sweet. these cookies ended up being kind of expensive after buying the candied cherries (red and green) and the pecans, but the recipe does make alot of cookies.  the red and green of the candied cherries really adds to the festive appeal of the cookies.  you can cut the amount of coconut in half and even that won't stick to the cookies.  you can freeze the cookie rolls for up to 2 months...just defrost in the fridge overnight, slice and bake.

Santa's Whiskers

1 cup butter, softened
1/2 cup sugar
1/2 cup powdered sugar
1 egg
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1 1/2 cups red and/or green candied cherries, chopped

1 tablespoon all-purpose flour
1 cup coarsely chopped pecans
3 cups sweetened flaked coconut

Combine butter, sugar, powdered sugar, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add 2 1/4
cups flour. Continue beating until well mixed.

Combine cherries and 1 tablespoon flour in small bowl; toss to coat. Stir cherry mixture and pecans into dough by hand.

Shape dough into 3 (10x1 1/2-inch) logs on plastic food wrap. Roll each in 1 cup coconut. Wrap tightly. Refrigerate until firm (1 hour or overnight).

Heat oven to 350°F. Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 10 to 13 minutes or until edges are very lightly browned.

Recipe source:  www.landolakes.com

posted by: artichoke72 at 17:38 | link | comments |
all recipes, cookie recipes

Stained Glass Cookies

Here's another cookie I baked for holiday gift baskets.  I think I got the recipe from www.foodtv.com.  This was a more labor intensive cookie with the rolling out and cutting of the dough and placing candy inside the small cutouts of the cookie.  If you don't have a stand mixer (I don't), a hand mixer works just fine.  The sugar cookie dough was excellent...tender, buttery, and flaky.  I think I will use it for my next batch of sugar cookies.  Be careful when biting into these....don't break a tooth on the hard candy.

Stained Glass Cookies

1 cup sugar
2 sticks butter
2 eggs
1 teaspoon vanilla
3 cups flour
Assorted brightly colored, hard candies
1 (2 to 3 inch) star cookie cutter
1 small triangle cookie cutter

Preheat oven to 350 degrees F. In a mixer with a paddle attachment, cream the sugar and butter until smooth. Add the egg and the vanilla extract. Mix in the flour. Remove the dough from the mixer and press into a rectangular shape. Wrap in plastic wrap and refrigerate for at least 1 hour. Remove from the refrigerator and cut dough into 1/3. Roll out dough, 1 piece at a time to a 3/16-inch thickness. Cut out as many large stars as possible. Repeat with all of the dough. Cut a small triangle out of each the arms on each star. Place the hard candy, by color, into small plastic bags. Place a towel over the bags and crush the candy with a meat mallet. Place all of the cookies on parchment lined sheet pans. In each of the triangle holes, fill with different colors of crushed hard candy. Bake in the oven for 10 to 15 minutes or until lightly golden brown, and the candy has melted.

Yield: approximately 4 dozen cookies

posted by: artichoke72 at 11:26 | link | comments |
all recipes, cookie recipes

Cranberry Praline Bread

This bread is so good.  I baked a batch of the festive mini loaves to give as gifts.  The sweet praline glaze really adds to this quick bread. 

Cranberry Praline Bread

Bread Ingredients:
2 cups all-purpose flour
1/2 cup sweetened dried cranberries
1 cup sugar
1 cup LAND O LAKES® Sour Cream
1/2 cup LAND O LAKES® Butter, softened
2 eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans

Glaze Ingredients:
1/3 cup firmly packed brown sugar
1/3 cup LAND O LAKES® Butter
1/4 cup finely chopped pecans

Heat oven to 350°F. Combine 2 tablespoons flour and cranberries in small bowl; toss to coat. Set aside.

Combine sugar, sour cream, butter, eggs and vanilla in large bowl. Beat at medium speed, scraping bowl often,
until creamy. Reduce speed to low; add remaining flour, baking powder, baking soda and salt. Beat just
until moistened. Stir in cranberry mixture and 1/2 cup pecans by hand.

Spoon batter evenly into 4 greased and floured mini (5 1/2x3-inch) loaf pans. Bake for 30 to 35 minutes or
until toothpick inserted in center comes out clean.  Cool 10 minutes; remove from pans.

Meanwhile, combine brown sugar and 1/3 cup butter in 1-quart saucepan. Cook over medium heat until mixture
comes to a boil (3 to 4 minutes). Spoon glaze mixture over warm loaves. Immediately sprinkle with 1/4 cup
pecans.

TIP: One greased (9x5-inch) loaf pan can be used instead of the 4 mini loaf pans. Bake for 60 to 65
minutes.

Yield: 32 servings (4 mini loaves)

Recipe source:  www.landolakes.com

posted by: artichoke72 at 11:09 | link | comments |
all recipes, quick breads

cranberry pistachio biscotti

this is my all-time favorite biscotti recipe. i make it every christmas.   the red from the cranberries and green from the pistachios make them look very festive.  these are so good dipped in coffee or hot chocolate (even hot tea).  they keep well and ship well too.  i usually leave the orange zest out of the recipe....i think it would throw off the flavor.

cranberry pistachio biscotti

2 1/2 cups flour
2 teaspoons baking powder
scant 1/2 teaspoon salt
6 tablespoons butter, softened
1 teaspoon vanilla
1 teaspoon grated orange rind
1 1/2 cups sugar
4 eggs
1 1/2 cups shelled pistachios
3/4 cup dried cranberries

heat oven to 350 degrees F.  line two baking sheets with a double layer of foil; coat with cooking spray.  whisk together flour, baking powder, and salt.  in large bowl, beat butter with electric mixer until fluffy.  beat in vanilla, orange rind, sugar, and eggs, adding eggs one at a time.  add flour mixture onlow, beating just until blended.  stir in nuts and cranberries.  divide dough in half.  with lightly floured hands, shape each half into a slightly flattened log measuring 12" X 2 1/2".  place one log on each baking sheet.  bake 35 to 40 minutes, or until toothpick inserted in middle comes out clean.  remove from oven and cool slightly.  with a serrated knife, cut each log into 1/3" to 1/2" thick slices.  lay slices on baking sheets and bake 10 minutes. flip slices and bake 10 minutes more, until crisp and dry.  transfer to a wire rack to cool completely.

posted by: artichoke72 at 18:07 | link | comments |
all recipes, cookie recipes

broccoli - cheese quiche

this is one of my favorite quiche recipes.  it's very easy to make, especially when using a pre-made pie crust.  pay attention when buying pre-made pie crusts, most contain lard (yuck!).   i bought mrs. smith's brand and was happy with it.  i bake the pre-made piecrust a few minutes before adding the egg mixture, but you don't have to do that.  to lighten the quiche a bit, i use 3/4 c. cream and 3/4 c. milk (you could use half and half instead of cream and milk).   this quiche is perfect for brunches and parties.  although i like mine warm, it tastes great at room temperature as well.

broccoli - cheese quiche

pastry for 10-inch single pie crust
1-1/2 cups chopped broccoli
1 1/2 cups grated cheddar cheese
4 eggs
1 1/2 cups cream
1/4 teaspoon salt
dash of pepper

Arrange broccoli and cheese in pastry-lined pan. Beat together eggs, cream, and spices in bowl. Pour the custard mixture over cheese and broccoli. Place in preheated oven at 375 degrees for 35-40 minutes or until top is golden brown and knife inserted 1 inch from edge comes out clean.

Yield: 8 main dish servings.

posted by: artichoke72 at 14:46 | link | comments |
all recipes, vegetarian recipes

Black Bean Tortilla Soup

This is a recipe I revamped and prepared last night.  It was yummy.  I didn't bother to strain the black beans, but will probably do that next time to remove the skins.  Next time, I will also add some cumin.  I roasted a serrano chile along with the onion and garlic.  It added a nice little heat to the soup.  I think a fresh pico de gallo (with tomato, onion, chile, cilantro, and lime juice) would make an excellent topping for this soup.  Avocado slices would be good too.  Feel free to add more vegetable stock if you like a thinner soup.

Black Bean Tortilla Soup
 
1 1/4 cups ( 1/2 pound) rinsed dried black beans (not soaked)
Salt
1 sprig epazote, optional
3 garlic cloves
1 onion, peeled and halved
4 cups vegetable stock
6 corn tortillas
Oil for frying
1 cup cilantro leaves, chopped
12 ounces queso fresco, crumbled (monterey jack or pepper jack works fine too)

1. Put the beans in a large pot and add 2 quarts water and the epazote, if using. Bring to a boil, cover almost completely and simmer until the beans are tender, about 1 hour.  Season to taste with salt.

2. In batches, purée the beans with cooking liquid in a blender. Strain back into the large pot; discard the bean skins.

3. Roast the garlic and onion in a hot (cast iron) skillet until spotted with brown. Purée the garlic and onion in a blender with 1/2 cup of the vegetable stock.  Add to the bean purée.

4. Add the remaining vegetable stock to the strained black bean purée. Bring to a boil, reduce heat, and then simmer for 15 minutes. Season with salt.

5. Cut the tortillas in half and cut each half into thin strips. Heat one-half inch oil in a small skillet, add the tortilla pieces a few at a time and fry, turning at least once, for about 3 minutes or until golden brown.  Remove from the oil with a slotted spoon and drain on paper towels.

6. To serve, ladle soup into bowls.  Top with tortilla strips, cilantro and cheese.

posted by: artichoke72 at 17:02 | link | comments |
all recipes, vegetarian recipes, soup recipes

Eggnog Cookies

This is another cookie recipe I got from my friend, Donna.  Perfect for the holidays.  I'm not a big fan of nutmeg, so next time I make these cookies, I will use half a teaspoon.  By the way, did you know that nutmeg is a psychotropic?  Ingested in large amounts, it produces hallucinations and a (not necessarily pleasant) trance-like state that can last for days.  Too much nutmeg can kill you.  I do not recommend that anyone take large amounts of nutmeg....it can mess you up.  Anyway, I baked the cookies for 25 minutes because they weren't done after only 20.

Eggnog Cookies

1 1/4  cups sugar
3/4  cup butter, softened
1/2  cup eggnog
1  tsp. vanilla
2  egg yolks
2 1/4  cups flour
1  tsp. baking powder
1  tsp. nutmeg
1/2  tsp. cinnamon

Preheat oven to 300 degrees.

Combine all dry ingredients into a bowl and mix well, set aside.

Cream sugar and butter together until light and fluffy.
Add eggnog, vanilla and egg yolks, beat until smooth.
Add the dry ingredients and beat at low speed until just combined.  Don't over beat.

Drop by teaspoonsful onto ungreased cookie sheet 1-inch apart.
Sprinkle very lightly with a little bit of nutmeg and bake 20 minutes until bottoms brown lightly.

Transfer to a wire rack too cool.

posted by: artichoke72 at 00:27 | link | comments |
all recipes, cookie recipes