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VIETNAMESE PHO BEEF NOODLE SOUP
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6 cups chicken broth
1 (1/4-inch thick) slice ginger
2 whole star anise*
1 cinnamon stick
1 stalk lemon grass
4 kaffir lime leaves
1/2 pound piece flank steak
3 ounces dried flat rice noodles*
1/4 cup Asian fish sauce*
2 tbs. Sriracha Sauce*
1/8 teaspoon freshly ground black pepper
1 cup fresh bean sprouts, rinsed and drained
1 cup carrots julienned
1 cup snow peas
1 package enoki mushrooms
1/8 cup minced scallions
1/4 cup fresh cilantro sprigs, washed and finely chopped
1 small thin fresh red or green Asian chili, sliced very thin
1/2 cup fresh basil leaves
1/2 cup chopped peanuts
Lime wedges for garnish
*Available at Asian Markets
In a 2 quart saucepan bring broth, ginger, star anise, cinnamon, lemon grass and kaffir leaves to a boil.
Reduce heat and simmer for 15 minutes.
With a very sharp knife cut flank steak across the grain into very thin slices.
In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable.
While noodles are soaking, bring a kettle of salted water to a boil for noodles.
Drain noodles in a colander and cook in boiling water, stirring 45 seconds, or until tender.
Drain noodles in a colander. Set aside.
Strain broth into saucepan and bring to a boil. Stir in fish sauce, sriracha salt and pepper.
Add flank steak, sprouts, carrots, snow peas and cook 30 to 45 seconds, or until flank steak changes color.
Skim any froth from soup.
To serve, divide noodles into 4 bowls. Ladle soup over noodles.
Sprinkle scallion, cilantro, chilies, peanuts, mushrooms and basil over soup and serve with lime wedges
Makes 4 serving
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Sambuca Cookies
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8 ounces unsalted butter, room temperature
7 ounces granulated sugar
¼ ounce vanilla extract
1 egg
1 egg yolk
2 ½ ounces coca powder
18 ounces all-purpose flour
½ ounce baking powder
Pinch of salt
Sambuca Ganache:
12 ounces bittersweet chocolate, chopped
2 ounces unsalted butter
2 ounces heavy cream
½ ounce anise seeds
Dash of coffee extract
1 ounce Sambuca
Sandwiches: Preheat oven to 350 degrees. In bowl of electric mixer fitted with paddle, combine butter and sugar and beat until fluffy. Add vanilla, egg and yolk and mix until combined. Scrape down sides of bowl. Sift together cocoa powder, flour, baking powder and salt. With mixer on low speed, gradually add sifted ingredients to butter mixture. Mix until butter is incorporated. Wrap in plastic and refrigerate 15 minutes. On lightly floured work surface, roll dough out to 1/4 inch thickness. Using 1 ½ inch round cutter, cut as many circles as possible from dough and transfer to sheet pan lined with parchment paper. Bake in oven until cookies are slightly puffed and surface is dry, about 15 minutes. Let cool on rack.
Sambuca Ganache: Combine chocolate and butter in bowl and melt, stirring regularly over simmering water. Set aside, keeping warm. In small saucepan, combine cream and anise seeds and bring to a boil. Remove from heat and let steep 10 minutes. Strain cream mixture through fine mesh sieve directly into chocolate mixture. Whisk to combine and stir in coffee extract and Sambuca. Cover and refrigerate until ready to use.
To assemble and serve: Soften ganache slightly over simmering water. Use pallet knife to spread half of cookies with even layer of ganache. Top with remaining cookies to form sandwich. Push lollipop stick into ganache between layers of cookies. Serve immediately or store in airtight container for up to 3 days.
Makes: 4 dozen cookies
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Scallop Ceviche Shooters
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1 lb sea scallops, diced
2 jalapenos, diced
1/2 cup fresh lime juice (3–4 limes)
1/2 cup fresh orange juice (1–2 oranges)
Salt and pepper to taste
1 red pepper, diced
1 cucumber, seeded and diced
1/2 cup jicama, diced
2 tablespoon cilantro, chopped
2 tablespoon scallions, chopped
1 ripe mango, peeled, diced
Add diced scallops, jalapenos, juices, salt and pepper together. Marinate for 1 day refrigerated, drain add red pepper, cucumber, jicama, cilantro, scallions, combine well and refrigerate 2–3 hours, stirring once or twice. Before serving, add diced mango.
Makes 6-8 Servings
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GREEK SALAD
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1 or 2 head romaine lettuce
1 cup feta cheese
1 cup grape tomatoes
2 cucumbers, seeded and cubed
½ cup kalamata olives
1 red onion, marinated*
Mix lettuce, tomatoes, cucumbers, olives, and onions in a large bowl. Crumble feta cheese on top of salad.
*For marinated red onions: thinly slice red onion, add ½ cup rice vinegar and 2 tbs. grenadine. Marinate in refrigerator for two days.
OREGANO OLIVE OIL DRESSING
1 tbsp. oregano
1 tsp. parsley
5 tbsp. olive oil
2 tsp. vinegar
Salt and pepper to taste
Mix together oregano, parsley, olive oil, and vinegar. Salt and pepper to taste. Pour over salad.
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AHI POKE ON A SPOON
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According to the standard Hawaiian dictionary, poke means "to slice or to cut crosswise into pieces." Poke is usually raw seafood sliced then dressed with sauces or spices, similar to a sushi salad. Most commonly, poke is made with 'ahi or aku (both varieties of tuna), octopus, squid, mussels or any other kind of seafood. People have also used beef, tofu and lamb or just about anything else in dishes they have called "poke."
1 (2-ounce) jar wasabi tobiko caviar
1 pound sashimi-grade ahi tuna, cubed finely
1 tablespoon soy sauce
1/2 teaspoon sea salt
1/4 cup ogo* or seaweed salad
2 green onions, diced
1 tablespoon chili peppers, seeded and finely minced
1 tablespoon fresh grated ginger
1 teaspoon sesame oil
1 tablespoon toasted sesame seeds
Combine tuna and next 8 ingredients in a large bowl; toss gently.
Spoon about 1 tablespoon on to each spoon. Garnish with tobiko caviar.
Serve Immediately
* Ogo is a feathery seaweed that offers a crunchy texture and mineral-rich flavor to poke. It may be difficult to find, you can substitute seaweed salad found at your grocer's sushi counter.
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CARROT-COCONUT CUPCAKES WITH CREAM CHEESE FROSTING
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1/2 cup vegetable oil
2 large eggs
1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 8-ounce cans crushed pineapple in juice, drained
1 cup grated peeled carrots
3/4 cup (lightly packed) sweetened flaked coconut
1/4 cup chopped pecans
Preheat oven to 350°F. Line 12-cup muffin tin with muffin papers. Whisk sugar, oil, and eggs in large bowl to blend. Whisk flour, baking soda, cinnamon, salt, and nutmeg in medium bowl to blend. Stir pineapple, carrots, coconut, and pecans in another medium bowl to blend. Stir flour mixture into egg mixture until just blended. Fold in carrot mixture. Spoon batter into prepared muffin cups, dividing equally. Bake cupcakes until tops are golden brown and tester inserted into centers comes out clean, about 20 minutes. Remove cupcakes from pan and cool completely on rack.
Frosting
1 1/2 ounces imported white chocolate, chopped (about 1/4 cup)
1 8-ounce package cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 teaspoon grated lemon peel
1 cup powdered sugar
Melt white chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Using on/off turns, blend cream cheese, butter, lemon peel, and melted white chocolate in processor until smooth. Add powdered sugar; process until smooth. Spread frosting on cupcakes. (Can be made 1 day ahead. Cover and refrigerate.)
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| STRAWBERRY MARSHMALLOWS |
about 1 cup confectioners' sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup hot water (about 115°F.)
1/4 teaspoon salt
2 large egg whites
1 teaspoon vanilla
1 teaspoon strawberry flavor
3-5 drops Red food color
Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners' sugar.
In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften.
In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F., about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. Add Food Coloring and Flavoring. In a large bowl with cleaned beaters beat whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners' sugar evenly over top. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day. Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes. Sift remaining confectioners' sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallows keep in an airtight container at cool room temperature 1 week
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DOUGHNUTS WITH RASPBERRY PRESERVES
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3/4 cup whole milk
1/4 cup (1/2 stick) unsalted butter
4 teaspoon dry yeast
3 large egg yolks
3 tablespoons sugar
1 teaspoon grated lemon peel
1/2 teaspoon salt
2 cups all purpose flour
Vegetable oil (for deep-frying)
1 cup Granulated Sugar
2 tablespoons cinnamon
1 cup raspberry preserves
Heat milk and butter in heavy small saucepan over medium-high heat until butter melts, stirring occasionally. Transfer to large bowl. Cool to 110°F, about 15 minutes. Whisk in yeast; let stand until yeast dissolves, about 8 minutes.
Whisk yolks and next 4 ingredients into milk mixture. Stir in flour. Knead dough on floured surface 2 minutes.
Lightly oil bowl. Add dough, turning to coat. Cover with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled, about 1 hour.
Punch down dough. Cover with plastic and towel; let rise 15 minutes. Roll onto flour surface and cut out with 1” cutters
Place on baking sheet, spacing evenly. Cover with plastic wrap, then towel. Let rise in warm area until almost doubled, about 15 minutes.
Pour enough oil into medium pan to reach depth of 3 inches. Heat to 325°F. Working in batches, fry doughnuts until brown, about 4 minutes per side. Using slotted spoon, transfer to paper towels and drain. Combine sugar and cinnamon and sprinkle over donuts.
To fill with Preserves; Fill a pastry bag with preserves and pipe in to the center of the donut.
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GREEK LAMB SIRLOIN WITH HERBS
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3 lb. boneless lamb sirloin
2 cloves garlic, minced
1 tbsp. fresh oregano
1 tsp. fresh thyme
1 tsp. fresh rosemary
1 tsp. sage
1 tsp. coarse ground black pepper
1/2 tsp. coarse salt
Combine the herbs and garlic and pepper; rub over entire surface of lamb sirloin. Sear lamb in pan. Remove and place in roasting pan in a preheated oven 400°, for 15 to 20 minutes until meat thermometer registers 145° to 165°. Let roast "stand" in warm place before carving. It will continue to rise about 5 degrees in temperature to reach 140 rare, 160 medium, 170 well done.
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TZATZIKI SAUCE
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1 english cucumber - seeded
1 tsp. salt
2 cups plain yogurt
1 large garlic cloves, minced
2 tbs. green onion, chopped
Dice cucumber. In a small bowl add cucumber, green onion, salt, yogurt, minced garlic. Whisk until smooth.
Season with salt and white pepper to taste.
Cover and chill.
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