Wrap-n-Roll with NaSoya

Rating the quality of an Asian restaurant is based on the two things in my book; rolls and dumplings. I may rate a main course as average, but if the eggroll, springroll or dumpling is really good, I am going to return. I appreciate thin and/or crispy wraps. Recently I bought NaSoya Egg Roll Wrappers to play with at home and I love them!

Initially, I bought them to make a lasagna which worked out really well. The NaSoya products are all natural and a fresh pasta. When cooking Italian food, they are an awesome time-saver. The wrappers deliver a great finished texture and are nice and light.

I had some wrappers leftover, as well as some shrimp and cabbage in the fridge, so I decided to make some eggrolls. First of all, you make eggrolls at home for a real treat and to have fun, not to quickly satisfy a craving. There is nothing quick about making eggrolls at home, but the labor can really pay off when you get to eat such fresh flavors.

Soup Goodies

These are some nice edible garni for soup, especially the Leek and Winter Squash Soup recipe posted earlier. Taking the time to add a spin like this to your soup can really elevate the dish.

Toasted Cheese Crouton

Manchego is one of my favorite cheeses to use for this crouton. Parmesan or locatelli works well. Use your favorite cheese and think about how the flavor will hit the soup. You need a small baguette, cut on a bias, 1/4 inch thick. Combine 4 T of finely grated cheese with 1 T of softened butter and 1 T of mayonnaise. Yep, mayo. It makes the mixture puff up a bit when baked. Add a pinch of kosher salt. Spread a generous amount of the mixture onto the baguette slices and toast until golden brown.

Herbed Sour Cream

Simply mix finely chopped herbs with sour cream for a tasty dollup to top your soup. 1 T of chopped herbs to a 1/2 cup of sour cream is a pretty good proportion, to be adjusted according to your taste. Add kosher salt and white pepper to blossom the flavors. Chives, Italian parsley and basil work well together. Based on the flavor of the soup, I like to add a touch of fresh mint or cilantro.

If you have a great way to garnish a soup, let us know! Tis’ the season for soup.

A Peach is Picked

As I review thru in my head the best of 2007, I will highlight reading and cooking with “How to Pick a Peach, The Search for Flavor from Farm to Table”, by Russ Parsons. This book is such a straightahead way to embrace food and understand how to appreciate the flavor of the best things grown on this earth.

Breaking out the recipes by the season is an easy read and reminds you of things to look for throughout the year. Remember, some greens are great in the winter! I appreciate the recipe for Risotto of Fava Beans, Baby Artichokes and Spring Onions, as well as the recipe for Golden Tomato Soup with Fennel.

Best of all, I really love his take on cooking Greens….with a capital G, Southern Style!…..”Some vegetables are born to be stars; others are better suited to ensemble roles. There is no better example of the latter than winter’s hardy cooking greens…….The flavor of mixed greens is full and deep, rahter than sharp and pointed. Cook one type of green, and you have a string quartet. Cook a mess, and you have an orchestra.”

If you go to your local farmer’s market or seek out local produce in your area grocer’s, you need to read this book and learn how to do a better job of purchasing according to your taste. This book is a way to focus on what you like and find the best. Enjoy!

Syd Bakes a Cake

Yep, Sydney has been fast at work in the kitchen. Actually, Syd opened up the first bakery in Rehoboth, DE which brought croissants to the beach. It was called American Pie. Her desire to provide live music and an all around dining experience to her customers led her to close down and open up Sydney’s Blues and Jazz Restaurant.

Trust me, just like the life and history of the old joint, the end result still tasted great even if it didn’t always look pretty.

Potato Parsnip Custard

Potato Parsnip Custard

This made an outstanding pairing with seared scallops. I also topped this dish with bits of cherrywood smoked bacon and roasted cauliflower. It would also work well as a side for lamb or venison. The next day I made leftovers up as potato pancakes and served them with a BBQ’d chicken cutlet sauted with plums and apples. I would have eaten them with eggs too….there are many applications!!!

3 medium parsnips, cleaned, medium dice
2 yukon potato, medium dice
2 russet potato, medium dice
chicken stock to cover, reserve 1 cup after draining
8 oz. marscapone cheese
3 T fresh grated locatelli cheese
2 T unsalted butter, melted
Splash of stock, reserved
1/4 + heavy cream
kosher salt
white pepper

Prepare and cover the first three ingredients with chicken stock and a few pinches of kosher salt in a medium saucepan. Bring to a boil, reduce heat and cook until fork tender. Drain, reserving a cup of the liquid. Let veggies cool a bit and then send thru a potato ricer and place in mixing bowl. Fold in cheese and butter. Season with salt and pepper. Slowly add stock and cream and blend. Serve immediately. This is not really a custard because it has no eggs, but the smooth creamy texture deserves better than calling it mashed! Serve with a sprinkle of chopped chives or parsley for garnish.

Potato Ricers Rule!

This handy gadget allows you to make perfect mashers and to easily incorporate other ingredients into your dish. It is easy to use and helps you keep a good consistency. Recently, I created a great combo to go under some seared scallops - Parsnip and Potato Custard. Now, it is not really a custard because it does not have eggs. However, I added 8oz. of marscapone cheese along with a touch of cream, manchego cheese and butter for a fabulous texture. Ok, custard just sounds cooler. Look for the Scallops with Parsnip and Potato Custard in the recipe section.

Leek and Winter Squash Soup

Leek and Winter Squash Soup

1 bunch of leeks, white and pale green parts only
1 medium onion
2 carrots
2 celery stalks and the top of head with leafy greens
Above should be cut in a small dice
4 garlic cloves, minced
2 T fresh minced Italian parsley
1 butternut squash
1 acorn squash
1 buttercup squash
3 medium russet potatoes
Squash and potatoes should be cleaned and cut in 1″ cubes
2 T butter, unsalted
2 T oil
48 oz. chicken stock
32 oz. water
1/2 pint heavy cream
Season to your taste with the following:
1 t worcestershire
1 t hot sauce
curry powder
dried sage
cumin
coriander
cinnamon
nutmeg
white pepper
black pepper
cayenne pepper
kosher salt

Heat oil and butter in Soup pot. Saute garlic, leeks and onion on medium-high heat until translucent. Add carrot, celery and parsley. Hit your veggies with a touch of salt. Saute all until onion and garlic begin to caramelize, take them to a golden brown for more flavor. Add chicken stock and stir well. Add water, squash and potato and bring to a boil. Reduce heat and simmer for an hour or so, until the liquid has been reduced by a third. Let the mixture cool a bit and process with an immersion hand blender. You are looking for an nice puree, this soup is really a bisque. You can use a blender or food processor, but the “thunderstick” works the best and reduces your time and clean-up. This step can be done a day or two ahead, which only gives you more flavor. Often, I do this step early in the morning/day and finish in the late afternoon, which gives the flavors enough tome to marry.

Add the heavy cream, seasoning and spices. Bring soup back up to heat to a gentle simmer, do not boil again. Season to taste. I go scant on the nutmeg and cinnamon. Overall, instead of a few dashes, I would say this soup needs the big pinches. Go easy with all the c’s, as in curry, cayenne, cumin and coriander until the soup has been hot for at least 20 minutes. This combination of spices can create some bold flavor and heat, so have fun.

Garnish soup with a homemade cheese crouton, herbed sour cream, fresh chives, crispy fried leeks and/or a toasted buttercup squash seeds. A good garnish adds extra dimension to your soup…more texture and a little zing to help make a soup its own entity and a strong course by itself. Keep your eye out for a post on “soup goodies” for some garnish recipes!

The Girl’s Holiday Dinner

Last weekend I had a great opportunity to prepare a six course meal for a group of gals who converged on Rehoboth for a Holiday shopping extravaganza. The soup was a huge hit and I promised to post the recipe…..coming soon! This turned out to be a well balanced menu and was really well received by the girls. The Absolut New Orleans Punch was also a big hit. This is my new favorite libation due to the Mango and Black Pepper Vodka created by Absolut. Absolut New Orleans also is a charitable contribution, so buy some today!

Here is the menu:

Crab and Tropical Fruit Salsa served with Absolut New Orleans Punch

Leek and Winter Squash Soup/Parmesan Manchego Crouton/Chived Sour Cream

Seared Scallops/Parsnip and Potato Custard/Crisp Cherrywood Bacon/Roasted Cauliflower

Arugala and Mixed Greens/Braised Fennel and Onion/Fresh Orange Segments/
Dried Cherries/Toasted Pine Nuts and a White Balsamic Vinaigrette

Roasted Pork Tenderloin Medallions/Sauteed Pears and Apples with Flamed Brandy/Braised Kale

Petite Double-Chocolate Bundt Cakes filled with Fresh Vanilla Eggnog Creme Anglaise

Sangria Suprema

Having promised multiple people I would share this recipe, I figured everyone should have it. This is delicous and can sneak up on you, be careful!!! For proper marinating, you must give it a solid 24 hours….I believe it may even be best on the third day. I highly recommend this for a party and use it to build a menu around, it deserves the attention.

2 c Brandy
1.5 c Triple Sec or Cointreau
1.5 c sugar, granulated
5 liters Mountain Burgundy, boxed
16 oz. orange juice - I love Bolthouse 100% Valencia OJ - I vote for No Pulp!
16 oz. fruit juice - I have been using Bolthouse Berry Blueberry, I have also used V8 Fusion Guava/PassionFruit blend
Juice from 2 lemons
Juice from 2 limes
Lots of slices of fruit - 2 each - apples, pears, oranges, more lemon and lime and mango works well

Combine the first three ingredients in a large stock pot. Heat until sugar is dissolved. Turn off heat. Add wine and juices and the sliced fruit. Chill, stir occasionally and let stand for 24 hours. Serve over ice and use fruit to garnish.

Keep an eye out for any partygoers who seem to be hitting the sliced fruit hard….don’t let them drive. The fruit will pack the biggest punch for alcohol.