Recipes of the Month - April 2008

Shrimp Garden Roll

Ingredients:

  • 4 each spring roll wrappers (plus additional in case of breakage)
  • Water for soaking spring rolls
  • 4 cups mixed greens: include mint, cilantro, mesclun greens
  • 1/2 cup shredded carrot
  • 4 each shrimp, 21-25/#, cooked, deveined and chilled

In warm water soak spring rolls until workable, approximately 1-2 minutes. Chop greens into thin pieces and no longer than the length of wrapper. Spread wrapper on clean surface and lay the greens down the center. Slice each shrimp lengthwise and then into two pieces, each shrimp yielding four pieces. Place shrimp and carrots on top of greens.

Leave enough room at the top and sides to fold in the sides to seal the wrapper, approximately 1/2 inch all around. Tightly roll the filling in the rice wrapper, folding in ends after first roll to completely enclose filling, and continue rolling. Cut in half on the bias.

Serve immediately with spicy Peanut Sauce for dipping.

Serves 4

Peanut Sauce for Shrimp Garden Roll

Ingredients:

  • 3 each garlic cloves, minced
  • 1/4 tsp dried hot red pepper flakes, or to taste
  • 1 TBS vegetable oil
  • 1 TBS tomato paste
  • 3 TBS creamy peanut butter, preferably organic
  • 3 TBS Hoisin sauce
  • 1/2 tsp sugar
  • 3/4 cup water

In a small saucepan cook garlic and red pepper flakes in oil over moderate heat, stirring until garlic is golden. Whisk in remaining ingredients and bring to a boil, continually whisking.

Simmer sauce until thickened, about 2-4 minutes. Sauce may be made 3 days ahead and chilled, covered. Serve sauce warm or at room temperature.

Makes about 1 cup for dipping sauce

Recipe of the Month - February 2008

Potato-Parsnip Pancakes

Ingredients:

  • 1 med Bosc pear, under-ripe, quartered and cored
  • 1 med parsnip, peeled and cut into 1-inch cubes
  • 1 large egg, beaten to blend
  • 1 1/2 TBS chopped celery leaves
  • 1 1/2 tsp white horseradish, drained
  • 3/4 tsp salt
  • 1/2 cup panko (Japanese breadcrumbs), fresh ground black pepper to taste, vegetable oil (for frying)

Topping Ingredients:

  • 1/2 cup sour cream
  • 3/4 tsp chopped celery leaves
  • 1 tsp white horseradish

Using the coarse grating blade, shred pear in food processor. Transfer pear to paper towels; squeeze very dry. Transfer to large bowl.

Shred parsnip in food processor. Add to pear. Mix in egg, celery leaves, horseradish and salt. Then add panko and a sprinkle of fresh ground black pepper.

Coat the bottom of large skillet with oil; heat over medium heat. Drop batter by packed cupfuls into skillet. Flatten to 1-inch thick with spatula and saut until brown and cooked, about 4 minutes on each side. Drain on paper towels.

Serve pancakes with a side of chopped celery leaves and horseradish mixed into sour cream.

Serves 8 to 10.

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