Chocolate Spring Rolls

Aleks and Aurélie's Favorite Recipes

Month: August, 2012

Fruit Pie

by aleksandaurelie

Dough
See instructions for Multipurpose Dough.

Ingredients
Apple pie: 6-8 apples (preferably Macintosh, Spartan, or ideally Cortland) + 1 tbsp sugar + noisette butter

Apricot pie: around 20 very ripe apricots + 1 tbsp corn starch (if apricots are really ripe) + 2 tbsp sugar

Blueberry pie: 2 pints of blueberries + 1 generous tbsp corn starch + 2 tbsp sugar

Nectarine pie: 7-10 very ripe nectarines + 1 tbsp corn starch + 2 tbsp sugar

Plum pie: 12-15 plums (preferably ones that are dark red on the outside and yellow on the inside and contain some acidity, like quetsche/Italian plums) + 1 generous tbsp corn starch + 3 tbsp sugar

Baba au rhum

by aleksandaurelie

Ingredients (cake)
2 eggs, separated
6 tbsp sugar
1/2 (-) cup flour
1/2 (+) cup milk
3 tsp baking powder

Beat 2 egg yolks and add sugar. Then add flour, milk, and baking powder, in that order. In the end, add the egg whites and mix until ready.

Bake for approximately 30 minutes on 330-340 degrees.

Ingredients (syrup)
2 cups (-) water
2 cups sugar
6 tbsp rum

Note: do not boil the syrup too long (maximum 15 minutes).

Spinach, Sun-Dried Tomatoes, & Feta Frittata Cups

by aleksandaurelie

Based heavily on this Healthy Foodie recipe:

Ingredients
1 tbsp olive oil
4 cups baby spinach leaves, chopped
1 small onion, finely chopped
1 garlic clove, minced
1/2 bell pepper, finely diced (optional)
1/2 tsp salt
1/4 tsp black pepper
10-11 eggs (ideally 5 egg whites and 5-6 whole eggs; recipe calls for 3 egg whites and 8 whole eggs; can be adjusted to taste)
100g Feta cheese, crumbled
8-10 sun-dried tomatoes, finely chopped
1 small tsp thyme (or it will overpower the taste of the frittata cups)
1 tsp herbes de Provence (optional)

Preheat oven to 350 degrees and coat a 12-large cup muffin rack with olive oil.

Drizzle large skillet with olive oil, and heat over medium heat. Add the onions and cook, stirring occasionally, until translucent and tender, about 4-5 minutes. Add salt, pepper, garlic, and bell pepper, and continue cooking for about a minute.

Throw in spinach leaves and toss gently until completely wilted, about one minute. Remove from heat and set aside.

In a large mixing bowl, add whole eggs, egg whites, thyme, and herbs. Beat the eggs until fully incorporated and slightly frothy. Add spinach mixture, sun-dried tomatoes, and Feta cheese.

Spoon into prepared muffin tin. Do not fill the cups more than 3/4 of the way to avoid spillage.

Cook for 22-25 minutes, until eggs are set and top starts to color.

Allow to cool on a cooling rack for at least 10 minutes before removing frittata from cups.

Can be served immediately, but is equally good served cold, perhaps with a fresh salad.

Mushroom Risotto

by aleksandaurelie

How it all started:

Ingredients
1 tbsp butter / olive oil
1 onion, finely chopped
1 garlic clove, crushed
1 1/4 cups rice (preferably short-grain Italian Arborio)
1 cup mushrooms, finely chopped
1/2 cup dry white wine
10-oz can chicken broth, undiluted
2 (10-oz) cans water (use the can from the chicken broth)
1/4 cup Parmesan cheese, grated
1/4 cup fresh parsley (preferably Italian), finely chopped
salt and pepper to taste

Melt butter / heat olive oil in a large wide saucepan set over medium heat. Add onion and garlic. Sauté, stirring often, until onion has softened, about 3 minutes. Then, add rice and stir until coated with butter.

While constantly stirring rice mixture, immediately add mushrooms, then wine. Stir gently until rice absorbs wine.

Then, add chicken broth. Stir frequently and wait until liquid is absorbed before adding water. (This process is necessary in order to achieve proper creamy texture.) Add 1 can of water and continue stirring until all is absorbed. Add remaining can of water. Stir frequently until most of water is absorbed and rice is cooked, about 20 to 25 minutes. When cooked, rice should be tender but not mushy and sauce should have a creamy texture.

Stir in cheese and parsley until evenly distributed. Taste and add salt and pepper, if you wish. Serve in a shallow soup bowl scattered with thick gratings of Parmesan cheese and Italian parsley.

Makes 6 servings.

Spring Rolls

by aleksandaurelie

Another Basil Cooking School recipe:

Ingredients
100 g glass noodles, soaked and cut into 1-inch pieces
Handful of bean sprouts
Half a chicken breast, minced
Half a carrot, shredded
4-6 baby corn, thinly sliced
1 green onion, finely sliced
2-3 cloves of garlic, chopped
2 tbsp fish sauce
3 tbsp oyster sauce
1 tsp sugar
2 tbsp vegetable oil
1 egg, beaten
4 spring roll pastries (8.5 square inches, 21.5 square centimeters)
4 cups vegetable oil (for deep frying)

Making the filling
In the wok, warm the oil over medium heat. Add garlic and cook until golden. Add chicken and stir until ready. Then stir in bean sprouts, carrot, baby corn, and green onion. Add fish sauce, oyster sauce, and sugar. Add noodles and stir well until done, and set aside.

Wrapping the spring rolls
Place 1/4 of the filling in one corner of the spring roll pastry, fold the bottom side of the pastry to cover the filling, and roll until halfway through the pastry. Dab some egg on the edges of the pastry with brush or finger, then fold the left and right side and keep rolling up tightly.

Preheat the oil over medium heat. Deep fry spring rolls until golden brown, then transfer to the strainer to drain the oil. Remove extra oil from the spring rolls with a tissue or paper towel. Serve with sweet chili sauce.

Makes 4 spring rolls.

One photo from Montreal:

And one from Thailand:

Hot and Sour Soup with Roasted Chicken

by aleksandaurelie

A Basil Cooking School recipe:

Ingredients
1 small to medium-sized chicken breast, cut into bite-size pieces
1/2 cup straw mushrooms, cut into quarters (king oyster mushrooms are a viable alternative)
4 cups chicken stock
2 tsp chili powder
2 stalks lemongrass, tender inner part of bottom third only, crushed (with chef’s knife) and halved
6 thin slices galangal (peeled)
4 kaffir lime leaves, stem removed
1 onion, cut into quarters
4 tbsp fish sauce
2 tsp sugar
juice of 1/2 lime
2 tbsp tamarind juice

Place the chicken stock into the pot and bring it to boil over medium heat. Add lemongrass, galangal, kaffir lime leaves, and onion, and cook for a few minutes or until fragrant. Add chicken and mushroom and cook until boiling. Add fish sauce, sugar, chili powder, and tamarind juice, and stir well to combine. Remove from stove and add lime juice before serving.

Makes 2 generous or 3 smaller servings.

One from Montreal:

Image

and one from Thailand:

Image

Salmon Ramen

by aleksandaurelie

Ingredients
9 oz ramen noodles
2 oz baby vegetables (baby corn cobs, sugarsnap peas, or snow peas) or bok choy
a little vegetable oil
2 x 5-oz salmon fillets
2 tbsp teriyaki sauce
4 cups chicken or vegetable stock
2 generous tbsp miso paste (dashi type)
12 pieces menma (canned bamboo shoots), drained
4 scallions, trimmed and finely sliced

Cook the noodles in a large pot of boiling water for 2-3 minutes until just tender. Add the baby vegetables or bok choy for the final 2 minutes to cook until just tender. Drain and refresh everything under cold running water.

Heat a heavy frying pan or grill pan until hot, lightly oil with paper towels dipped in vegetable oil, and fry the salmon until cooked through. Warm the teriyaki sauce in a small pan and brush the salmon with it.

Bring the stock to a boil in a large pan, then whisk in the miso paste until smooth. Divide the noodles and vegetables between 2 bowls and ladle the stock over them. Top with the salmon, menma, and scallion slices.

Serves 2.

Image

Khmer Curry

by aleksandaurelie

Khmer Curry Paste
3 tbsp oil
2 in (5 cm) galangal root, peeled and sliced into shreds
2 in (5 cm) turmeric root, peeled and sliced into shreds
2 in (5 cm) krachai (Chinese keys), peeled and chopped (6 cloves garlic is an alternative)
3 stalks lemongrass, tender inner part of bottom third only, finely chopped
4 small red shallots, peeled and chopped
10 kaffir lime leaves, finely sliced
2 tsp fish paste (prahok)

Heat the oil in a wok or skillet over medium heat. Add all the ingredients and fry until golden brown. Transfer the mixture to a mortar or a food processor and blend into a smooth paste.

Makes 1 cup (250 g). Will keep in the freezer for several months.

*

Spice Paste
4 star anise pods
1 tsp coriander seeds
2-3 dried red finger-length chili peppers, soaked in water for 20 minutes then drained, deseeded and sliced
1 tsp dried shrimp paste
4 tbsp Khmer curry paste (see above)

Ground the star anise and coriander seeds in a food processor, then transfer them to a mortar and pound them into a fine powder. Add the soaked chillies, dried shrimp paste, and the Khmer curry paste and pound into a fine paste.

*

Curry
1/4 cup (60 ml) oil

2 tbsp annatto seeds (optional, used as a natural food coloring)
1 lb (500 g) firm white fish fillets (sea bass, haddock, cod, perch, tilapia), chicken, or beef, cut into large chunks
5 fresh kaffir lime leaves or 10 dried leaves
2 carrots, peeled and sliced into rounds
1 sweet potato, peeled and sliced
1 onion, peeled and quartered
4 tbsp fish sauce
1 tbsp palm sugar (dark brown sugar is an alternative)
3/4 cup (100 g) green beans, ends trimmed and cut into 1 1/2-in (4-cm) pieces
1 slender Asian eggplant, sliced
2 cups (500 ml) coconut milk

Heat the oil in a wok or skillet over medium heat and add the annatto seeds. When the oil starts to smoke and has a red color, strain it and return the red oil to the wok or skillet, discarding the seeds.

Heat the red oil over medium-high heat and fry the fish until cooked through. Remove the fish and drain it on paper towels. Add the spice paste to the wok and fry it until it is lightly browned and fragrant. Reduce the heat to medium and add the kaffir lime leaves, carrots, sweet potato, onion, fish sauce, and sugar. Mix well and add a little water to moisten. Stir-fry for 10 minutes or until the vegetables are almost tender. Add the green beans, eggplant, and the fried fish and cook for another 5 minutes. Add the coconut milk and bring to a boil. Check the seasoning, adding more fish sauce or sugar to taste, remove the dried kaffir lime leaves (if used), and serve immediately.

Serves 6.