All Wrapped Up. January 31, 2016
We've wrapped up one year and started another. And we've spent more than a few days wrapped up in blankets, coats, and scarves. So we wrapped up our courses for dinner as well. Take a food, wrap it in something else, serve, and eat!
Pork Larb Lettuce Wraps
Recipe adapted from Food & Wine
Serves 4 (i doubled this recipe when i made it - N)
Ingredients:
1 tablespoon vegetable oil
4 (large) garlic cloves, thinly sliced
1 tablespoon plus 1 teaspoon sugar
1/2 pound ground pork or beef
2 tablespoons plus 1 teaspoon Asian fish sauce
Salt
Freshly ground pepper
1 tablespoon long-grain rice
2 tablespoons lime juice, freshly squeezed
3 Thai chiles, very thinly sliced with seeds
Boston lettuce leaves, for serving
1/4 (small) red onion, thinly sliced
1/4 cup Thai basil leaves, torn
1/4 cup mint leaves, torn
1/4 cup cilantro leaves, torn
Preparation:In a medium skillet, toast the rice over moderate heat, shaking the pan often, until browned, about 3 minutes. Transfer the rice to a plate and let cool completely. Put the toasted rice in a spice grinder and grind to a powder.
In the skillet, heat the oil. Add the garlic and cook over moderately low heat, stirring a few times, until golden brown, about 1 minute. Add 1 teaspoon of the sugar and cook for about 20 seconds. Add the ground pork and cook over moderately high heat, breaking up the meat finely, until no pink remains. Add 1 teaspoon of the fish sauce and season with salt and pepper. Set aside.
In a small bowl, combine the lime juice with the remaining 2 tablespoons of fish sauce, the remaining 1 tablespoon of sugar, two-thirds of the chiles and 1 tablespoon of water. Stir to dissolve the sugar.
Arrange the lettuce leaves on a platter with the dipping sauce. Reheat the pork, adding the lime juice mixture. Remove from the heat and stir in the onion, basil, mint, cilantro and the remaining chile. Sprinkle the pork with the rice powder. Transfer to a bowl and place on or near the platter. Let everyone spoon the pork onto the lettuce leaves.
Recipe adapted from Food & Wine
Serves 4 (i doubled this recipe when i made it - N)
Ingredients:
1 tablespoon vegetable oil
4 (large) garlic cloves, thinly sliced
1 tablespoon plus 1 teaspoon sugar
1/2 pound ground pork or beef
2 tablespoons plus 1 teaspoon Asian fish sauce
Salt
Freshly ground pepper
1 tablespoon long-grain rice
2 tablespoons lime juice, freshly squeezed
3 Thai chiles, very thinly sliced with seeds
Boston lettuce leaves, for serving
1/4 (small) red onion, thinly sliced
1/4 cup Thai basil leaves, torn
1/4 cup mint leaves, torn
1/4 cup cilantro leaves, torn
Preparation:In a medium skillet, toast the rice over moderate heat, shaking the pan often, until browned, about 3 minutes. Transfer the rice to a plate and let cool completely. Put the toasted rice in a spice grinder and grind to a powder.
In the skillet, heat the oil. Add the garlic and cook over moderately low heat, stirring a few times, until golden brown, about 1 minute. Add 1 teaspoon of the sugar and cook for about 20 seconds. Add the ground pork and cook over moderately high heat, breaking up the meat finely, until no pink remains. Add 1 teaspoon of the fish sauce and season with salt and pepper. Set aside.
In a small bowl, combine the lime juice with the remaining 2 tablespoons of fish sauce, the remaining 1 tablespoon of sugar, two-thirds of the chiles and 1 tablespoon of water. Stir to dissolve the sugar.
Arrange the lettuce leaves on a platter with the dipping sauce. Reheat the pork, adding the lime juice mixture. Remove from the heat and stir in the onion, basil, mint, cilantro and the remaining chile. Sprinkle the pork with the rice powder. Transfer to a bowl and place on or near the platter. Let everyone spoon the pork onto the lettuce leaves.
Prosciutto-Wrapped, Cherry-Stuffed Chicken Breasts
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Chocolate Roulade
(From Martha Stewart)
INGREDIENTS
DIRECTIONS
(From Martha Stewart)
INGREDIENTS
- 7 ounces semisweet chocolate, chopped (about 1 cup)
- 1/4 cup plus 1 tablespoon brewed coffee (or water)
- 7 large eggs, separated
- 1 cup granulated sugar
- Unsweetened Dutch-process cocoa powder, for dusting
- 1 cup heavy cream
- 2 tablespoons confectioners' sugar
DIRECTIONS
- Preheat oven to 350 degrees. Line a 13-by-17-inch rimmed baking sheet with parchment paper. Melt chocolate withcoffee or water in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Let cool completely. Whisk together yolks and granulated sugar with a mixer on medium speed until pale and thick, about 3 minutes. Reduce speed to low, and slowly add chocolate mixture, whisking until incorporated.
- Whisk whites in a medium bowl until soft peaks form. Gently fold whites into chocolate mixture, using a rubberspatula, until combined, being careful not to deflate whites.
- Spread batter evenly on lined baking sheet. Bake until cake is cooked through, about 20 minutes. Transfer sheet to awire rack, and let cool slightly, about 10 minutes.
- Loosen edges of cake from pan using a knife or an offsetspatula. Dust top with cocoa powder, and turn out onto wirerack. Remove parchment, and let cool at least 1 hour. Beat cream and confectioners' sugar until soft peaks form. Spread evenly over top of cake, leaving a 1-inch border around the edges, and tightly roll, starting at 1 short side. Transfer to a baking sheet, and refrigerate for at least 1 hour or overnight. Lightly dust cake with cocoa powder.