Fresh Spring Rolls/Salad Rolls and Peanut Sauce

These are a revelation. They are so light and tasty--healthy, even. Until you dip them in the savory peanut sauce that is. These rolls are fun and easy to make, yet people will be very impressed with you. You can essentially add anything you like, then just roll it up--sort of like a cross between a burrito and sushi! This recipe is based on one from the fantastic book Quick & Easy Thai by Nancie McDermott. If you don't own it, go get it! All of her recipes are very approachable and delicious.

Salad Rolls

~Print Recipe~

• 8 ounces very thin dried rice noodles
• 12 round rice paper sheets, about 8 inches in diameter
• 2 cups tender lettuce (I used prepackaged butter lettuce)
• 1/2 cup fresh Thai basil or mint
• 1/2 cup fresh cilantro leaves
• 5 green onions, cut in 3-inch strips
• Thin cucumber spears (optional)
• Thin carrot spears (optional)
• 18 medium cooked shrimp, halved lengthwise
• Cooked chicken (optional)

1. Boil water in a medium saucepan. Drop in rice noodles and remove from heat. Gently toss and stir the noodles so they cook evenly. Let stand 8 to 10 minutes, then drain and rinse with cold water. Drain well and set aside. Makes about 2 cups of noodles.
2. Arrange prepped ingredients around a cutting board. Have the serving plate ready. Fill a skillet with very warm water.
3. Submerse one rice paper sheet into the warm water for about 15 seconds, until it is soft and pliable. Carefully remove the rice paper, letting it drain, and spread it flat on the cutting board.
4. About a third of the way in, make a horizontal row of each ingredient, except shrimp. Lift the wrapper edge nearest you and roll it up and away from you, tucking the edge in over the pile in the middle. Tightly fold in the sides of the wrapper, to form a little package. Place 3 shrimp halves over the filling, then continue rolling the wrapper tightly. 
5. Press the seam to close the roll, applying a little water if it has dried out. Set the roll on the platter seam side down. Continue until you run out of fillings. Serve with peanut sauce or other dipping sauce.

Makes 10-12 rolls

Peanut Sauce

~Print Recipe~

• 3/4 cup unsweetened coconut milk
• 1 tablespoon red curry paste or mussamun curry paste
• 2 teaspoons roasted chili paste
• 1/2 cup chicken broth or water
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar or brown sugar
• 1/4 cup peanut butter
• 1 tablespoon freshly squeezed lime juice

1. Bring coconut milk to a gentle boil in a medium saucepan. Add the curry paste and roasted chili paste. Cook 4 to 5 minutes, stirring to dissolve. 
2. Add the chicken broth, fish sauce, sugar, peanut butter and lime juice. Cook for 1 minute, stirring to smooth.
3. Remove from heat, transfer to a serving bowl and set aside to cool. 

Mardi Gras Gumbo

I usually don't think much about gumbo, but lately it's been on my mind. Mark and I happened upon a little jazz bar/restaurant last week and on a whim we decided to stop in. It was happy hour, so we each ordered a pint of a Washington state unfiltered pale ale and some food. I got half of a turkey sandwich (it was mediocre) and a cup of soup. Except instead of soup, I asked if I could have the gumbo. Our waitress didn't see why not, and soon enough she sat it down in front of me.

Maybe it's because I didn't have much by the way of expectations, but this gumbo took me by surprise. As soon as I had a bite, I regretted not ordering a huge bowl of the stuff. It was thick and hearty, with big chunks of tender chicken and spicy andouille sausage. Softened okra, onions and bell peppers mingled with rice to form a perfect savory creole stew. By the time I had a few bites and shared some with Mark, it was almost gone! I lingered over the remaining spoonfuls, savoring the flavors for as long as I could.

I immediately decided to make some gumbo, so I could get my fix. I scoured my cookbooks and googled away. I found a few different versions and took what I liked from each one. Traditionally, gumbo starts with a roux. One recipe called for a cup of oil, into which you stirred a cup of flour and then let it brown. I decided to skip this step (and the calories), though I did not want to sacrifice flavor.

I was not disappointed. This version combines the best ingredients from the various recipes I came across. If I were to do it again, I would include chicken--either instead of, or in addition to, the shrimp. I used some flour to thicken the broth, but it wasn't quite as thick as I wanted it, so I added a little cornstarch, too. You could use either one, both, or neither, depending on how you like it.

Mardi Gras is March 8th, so you might as well put some beads on and whip up a pot of gumbo to celebrate! Mmmm, my favorite kind of celebration.

Sausage and Shrimp Gumbo

~Print Recipe~

• 2 teaspoons olive oil
• 1 pound andouille cooked sausage (or other spicy sausage)
• 1 large white onion, chopped
• 1 bell pepper, chopped
• 3-4 stalks of celery, chopped
• Salt and pepper to taste
• 1 teaspoon dried thyme, or more to taste
• 1 teaspoon dried marjoram, or more to taste
• 1/2 teaspoon cayenne, or more to taste
• 2 teaspoons Cajun/creole seasoning, or more to taste
• 4-6 cloves garlic, minced or pressed
• 5 cups chicken broth
• 1 cup rice
• 1 (14.5 oz) can of diced tomatoes, undrained
• 1 (10 or 12 oz) package frozen okra
• 3 tablespoons flour
• 3 tablespoons water
• 1 bunch green onions, chopped
• 1/2 cup flat leaf parsley, chopped
• 1 pound cooked shrimp
• 1 to 2 teaspoons cornstarch mixed with a little water (optional)

1.  Heat oil in a large dutch oven or soup pot over medium heat. Add sausage and cook, stirring occasionally, until browned. Remove sausage with a slotted spoon and set aside.
2. Add onion, bell pepper and celery and spices to pot. Cook, stirring occasionally, until tender. add chicken broth and rice. Bring to a boil, then reduce heat to low. Simmer 20-25 minutes, until rice is cooked. 
3. Turn heat back up to medium. Add can of tomatoes, okra and the sausage and stir to combine. In a small bowl, mix flour and water. Stir in 1/4 cup of broth, then add to the gumbo. Cook, stirring occasionally until okra is hot. (You can turn the heat down at this point and let it simmer for awhile to let the flavors meld if you want.)
4. About 5-10 minutes prior to serving, stir in green onions, parsley and shrimp. If the gumbo is not thick enough, add cornstarch mixed with water at this point. 
5. Serve with a crusty rustic bread and a cold beer.

Coconut Stir Fry

Every week I schedule our dinners out in advance, shop accordingly and look forward to certain meals. I was excited to eat stir fry this week, but at 5pm last night I realized I didn't have my staples. No soy sauce, no sesame oil and no curry of any kind. What kind of stir fry could I make without these key flavors?

I searched around my pantry which has been pretty bare since we moved (I gave everything in our previous pantry to my sister). I found a can of coconut milk, some rice wine, rice vinegar and pepper jelly.

What came out was really delightful. Here it is:
(The ingredients that I used last night are in bold)

Protein, one of the following
-12+ shrimp
-2 sliced chicken breasts
-drained and cubed tofu

Chopped fine
-Garlic, 2 cloves
-Ginger, 2 Tb fresh

Chopped veggies, any of these work well
-Carrots
-Bell peppers, red
-Asparagus
-Onions
-Broccoli
-Cauliflower
-Cabbage
-Bok Choy

Garnishes
-Green onions, chopped
-Lemon Zest (lime would also work)

Sauce, whisk together
-1 cup coconut milk
-1/4 cup white wine or rice wine
-1-2 teaspoons rice vinegar
-2 tablespoons of pepper jelly
-Fresh ground pepper
-2 tablespoons Cornstarch

Heat a few tablespoons of peanut or canola oil in a wok until very hot. Add ginger and garlic. Before the garlic begins to brown, add protein and toss a few times until just cooked. Remove protein from pan and set aside.

Add veggies and toss a few times to ensure they are thoroughly coated with oil. Let cook for about 2 minutes. Season with a little salt and pepper. Add sauce and stir. When sauce is bubbling put the protein back in and add garnishes, cook for 30 more seconds. Remove from the heat and serve over rice while hot.

I've never really had pepper jelly before in foods. You usually find it over cream cheese served with crackers at a party. But I knew I needed something with a little bit more intrigue. It worked!

This would be awesome with some basil or red curry paste.


Here are pictures of Molly's dinner plate. This little girl doesn't know how good she has it! This is my attempt to get her to each the meal.

And this is with the peanut butter sandwich and banana wheels I had waiting for her in the kitchen. One day she'll eat all the delicious foods I make for her.

Fennel Orzo with Shrimp

I've been meaning to post recipes over the last couple of months, but I've been quite busy--managing a business, moving apartments, going to my brother's wedding and such. I've been nearly too busy to cook, but still I find a way. Somehow. It's good stress relief to do something you enjoy---which for me is definitely the cooking, but especially the eating!

Mark and I made this awhile ago. I really wanted to make something with orzo, and I was interested in cooking with fennel---two ingredients I've never used. I cobbled some recipes from Gourmet together and came up with this tasty dish! Super easy and satisfying comfort food.

Fennel Orzo

• 1 medium onion, chopped
• 1 large fennel bulb, chopped
  
• 1/2 teaspoon crushed fennel seeds
• 2 tablespoons olive oil
• salt and pepper to taste
  
• 1 1/2 cups orzo
• 2 tablespoons fennel fronds
  

1. Sautee onion and fennel bulb in olive oil with fennel seeds, salt and pepper. Cook 8-10 minutes, until onions and fennel have softened.
2. Meanwhile, boil orzo to package directions, making sure to keep it al dente.
   
3. Stir cooked orzo into fennel mixture. Let stand, covered, for a few minutes off the heat. Sprinkle with fennel fronds and top with shrimp (or whatever else you fancy).

Serve with Parmesan toasts and roasted garlic!

Chilaquiles

I remember very clearly the first time I had chilaquiles, a staple in Mexico not frequently found at Mexican restaurants in the U.S. I was 18 and living in Mexico City on my first stint studying abroad. A group of other students and I had reservations at the Hotel Majestic for brunch, purely for the direct view of the Zocalo--historic Mexico City's expansive main square. We were able to watch Ruben Blades perform (part of a series of free summer concerts) from above the fray of thousands--while enjoying breakfast. The music was good, but the chilaquiles ended up stealing the show.

Chilaquiles come in many forms: red sauce or green sauce, with eggs without eggs, with chicken or other meat or vegetarian. But my favorite remains the way I originally experienced them: with green sauce, chicken and no eggs. Traveling throughout Mexico, I'd always order them when I found the right combo. The other versions are not bad by any means, but with the green sauce they're transcendent.

Awhile ago, Mark and I made a version of chilaquiles with shrimp roughly adapted from my Dona Tomas cookbook. We used homemade totopos, tortilla chips, from the same. It may have been the best version I've ever had--and that's saying something. (NOTE: There are delicious chilaquiles offered at La Bamba on SE 49th and Division in Portland.)

For the chilaquiles:

• 2 tablespoons canola oil
• 3 cups (or so) chile verde enchilada sauce
  
• 10 ounces corn tortilla chips
• 1 1/2 cups grated cheese (Monterey Jack is recommended, but we used cheddar)
• 1/4 thinly sliced white onions
• 1/3 cup crumbed Cotija cheese (worth getting for authenticity's sake)
• 1/4 cup chopped cilantro
• 1/4 cup crema or sour cream

1. Add the oil to a skillet over high heat.
   
2. Add about 2 cups of green sauce. Bring to a boil, then add tortilla chips. Saute the chips in the sauce for about 3 minutes, stirring with a wooden spoon until the chips absorb the sauce.
   
3. Continue to add sauce until all the chips are well coated but not soupy. You may not need all of the sauce.
   
4. Add the grated cheese and stir once or twice util barely melted. Transfer to a serving plate or individual plates.
   
5. Sprinkle with onion, Cotija and cilantro. Drizzle with crema. Top with shrimp or chicken. Die of happiness.

For the shrimp:

• 1/2 white onion, sliced
  
• 1 pound frozen shrimp
• Salt
• 2 tablespoons unslated butter
• 1 jalapeno chile, thinly sliced
• 1 1/2 tablespoons chopped garlic
• Lime

1. Heat a large saute pan over high heat. Add the oil and onion--quickly stir 2-3 times. Add the shrimp and a few dashes of salt. Saute for a minute.
   
2. Add the butter, jalapeno and garlic. Saute for a minute, until butter melts and the garlic releases it's aroma and shrimp are done.
3. Serve on top of your chilaquiles.
   

Paella!

Last spring, we visited Passalacqua Winery in Sonoma for a "barrel tasting" event and the kind folks over there served visitors paella. One of our friends asked for the recipe, and Dave and I were inspired to cook this at home.

First, you'll need one of these. The following is the original recipe, but the great thing about paella is that you really can't mess it up. Just make sure you cook things long enough and everything will turn out delicious. Try it a few times and you'll learn what works and what doesn't.

Ingredients
1 cup olive oil
2-3 heads of garlic, with cloves detached but not skinned
6 red peppers or piquillo peppers, cored, seeded and sliced
5-6 pounds of chicken, preferably legs and thighs with bone in
4 yellow onions, chopped
2 16-ounce cans diced tomatoes
6-7½ cups chicken stock, homemade or canned
20-25 threads of saffron, crushed
2-2½ teaspoons Spanish smoked paprika
4-5 cups uncooked Valencian short-grain rice
2 16-ounce cans garbanzo beans
1 pound green beans, slender asparagus or baby artichoke hearts
20-24 jumbo shrimp (16/20 count)
20-24 Manila clams and/or New Zealand Green Lip mussels
4-5 lemons, cut into wedges, for garnish

Directions

Heat the paella pan over medium-high heat, add olive oil and garlic and fry the peppers. (Add more peppers if you want to serve some as an appetizer.) Remove peppers and set aside.

Add chicken parts to the pan, turning to sear all sides. When chicken is golden, add the onions and saute until translucent. Add the tomatoes and the stock and reduce the sofrito base down for about a half hour. Meanwhile, crush the saffron with the smoked paprika in a mortar and pestle and add it to the stock.

After a half hour, stir in the rice and let it simmer for about 20 minutes. Important: Do not stir or cover the rice. As the rice cooks, add the vegetables and the garbanzo beans.

During the final 10 minutes, poke the shrimp and shellfish into the rice mixture so that they will cook.

You will know when the dish is done when you can smell the smoky odor of the rice carmelizing on the bottom of the pan, and all the liquid is absorbed by the rice. Finish with squirts of lemon and leave lemon wedges in the paella pan or perched along the rim.

Giada's Pasta with Shrimp and Herbed Cream Sauce

Maybe the thing I love the most about going to the gym is the fact that on each elliptical trainer there is an individual TV screen that allows me to watch cable television. (I don't have a TV, so it's sort of a big deal.) The only thing that is exciting about that is, of course, The Food Network. I'm in love with a number of their shows. I also hate a few of them, including Paula Deen's ridiculously gross and fattening show (whatever it's called), and Semi-Homemade Cooking with Sandra Lee. (I find her "tablescapes" particularly annoying.

I do enjoy a good Iron Chef episode, a little Rachel Ray from time to time and even The Ace of Cakes. Recently, I've been paying more attention to The Barefoot Contessa (Ina Garten) and some show with a guy named Guy. But, the show that really captures my attention is Everyday Italian with Giada De Laurentiis. Or maybe it's the cleavage that gets my attention, I don't know.

On Monday, I saw an episode of Giada at Home in which she made a shrimp pasta with an herbed cream sauce. I wanted to make it. So, I did. I liked it and so I am posting it here. I halved her recipe (which fed two people generously) and cut a few corners...

• 1/2 pound penne pasta (I use whole wheat, because why not?)
  
• 1/8 cup olive oil
• 1/2 pound medium, peeled, and deveined shrimp (I used pre-cooked from the butcher counter at Safeway-- only $3.50 at $6.99 a pound)
  
• 2 cloves garlic, minced (I keep Trader Joe's in my fridge, because I don't have time for chopping garlic)
  
• 1/4 teaspoon salt (I didn't really measure)
  
• 1/4 teaspoon freshly ground black pepper (Again, to taste. Why measure?)
  
• 1 /2 (15-ounce) can whole tomatoes, drained, roughly chopped
• 1/4 cup chopped fresh basil leaves (In the summer I'd have fresh, but I just added a little dried basil this time)
  
• 1/4 cup chopped fresh flat-leaf parsley (99 cents at Safeway)
  
• 1/4 teaspoon crushed red pepper flakes (to taste)
  
• 1/2 cup white wine
• 1/6 cup clam juice
• 3/8 cup heavy whipping cream
• 1/4 cup grated Parmesan

1. Boil your pasta until it's al dente, then drain and set aside. I did this concurrently with the rest of the cooking.
2. Heat a large skillet with the olive oil on medium-high. Add the shrimp, garlic, salt and pepper. Giada says to cook the shrimp for about 3 minutes until they are pink and done, but mine were pre-cooked, so I just pan fried them for a quick second until they were coated with garlic.
3. With a slotted spoon, fish out the shrimp and set aside.
4. Add the tomatoes, basil, parsley and red pepper flakes to your hot pan. (I put a little dried oregano, too.) Cook for 2 minutes, stiring constantly. Throw in your wine, clam juice and the heavy cream. Let the mixture boil, then turn down to a medium-low simmer. Cook 7-8 minutes, until the sauce thickens up nicely.
5. Add your cooked pasta to the pan. Then add the grated parmesan cheese. Though she didn't do it in this recipe, Giada says that adding the pasta then the cheese allows the cheese to melt/stick to the pasta, which then helps the sauce stick to the pasta. I think that's a good idea, so I used that method in this recipe, even though she didn't.
   
6. Add the shrimp to the pan and stir to coat. You may want to add more salt and pepper to taste.
7. Sprinkle with more grated parmesan cheese and serve immediately!