Monday, May 25, 2009
Eggrolls
Most people on Memorial Day have foods that include hot dogs, hamburgers, potato salad, and watermelon. In my family, not so much. Our picnics usually consist of my mom making amazing steaks marinated in this sauce that I can't even explain, wings (some of you have had the pleasure of having) also marinated in amazingess, vietnamese style coleslaw, some kind of noodle soup spring rolls, and lettuce wraps.
Today, my mom's feature was Eggrolls. My mom made a filling of pork and shrimp, carrots, glass noodles, rehydrated mushrooms, onion, garlic, and of course fish sauce. I would post the recipe, but once again, she likes to be all top secret about it... or just not tell me the proportion for each ingredient.
Deep fried goodness, my mom's eggrolls are extremely satisfying. They can be eaten plain or wrapped in a roman lettuce leaf and dipped in a sweet fish sauce for a touch of tang and sweetness.
I swear, one day I will post one of my mom's amazing foods.
Monday, May 4, 2009
Mango Coconut Mint Panna Cotta
Shannon and I were headed to Boston for a weekend with Andrea. Of course there was going to be a dinner party! Andrea made amazing white potato pizza with scallions and caramelized red onion and rosemary and a great feta veggie pizza.
Since I was going to be a nice weekend, I thought I would try my hand at panna cotta, which translates to "cooked cream". Boy oh boy is it ever. I added a splash of peppermint extract to mine. I've gotten mixed reviews about the mint flavor, so it can be something that is up to your digression.
I also opted to leave mine in the ramekins, although they pop out rather easily. Ramekins are not a requirement. In the photo, I poured the panna cotta mixture into a small bowl we use for eating rice (about 1 cup bowl)! Martini glasses also make a great looking panna cotta.
Mango Coconut Mint Panna Cotta
2 medium sized mangos
4 tbl spn OJ
1 1/4 c coconut milk*
1 c. half and half
1/2 cup vanilla yogurt
1 c sugar
1 1/2 packet gelatin
1/4 tsp peppermint extract (optional)
*I left the can of coconut milk unshaken and scooped off the white coconut milk floating in the can
1. peel and chop the mango. Reserve 1/4 cup for garnish (optional) With an emulsifier or blender to make a mango purree. strain through a sieve to get all the stringy bits out
2. In a small bowl, mix the OJ and gelatin
3. in a stainless steel 1 quart pot, whisk together coconut milk, half and half and sugar on medium heat until very hot but not boiling.
4. in a separate bowl, mix together yogurt and mango puree
5. When the milk mixture is very hot, turn off heat and whisk in gelatin until the gelatin is dissolved followed by the mango puree and yogurt mixture.
6. whisk well together. If you have an emulsifier wand, you can even use that to make sure everything is well blended together
7. pour into ramekins.
8. chill for about 1 hour and sprinkle remaining mango. cover and chill over night!
makes about 12 1-cup ramekins 2/3 of the way full.
Since I was going to be a nice weekend, I thought I would try my hand at panna cotta, which translates to "cooked cream". Boy oh boy is it ever. I added a splash of peppermint extract to mine. I've gotten mixed reviews about the mint flavor, so it can be something that is up to your digression.
I also opted to leave mine in the ramekins, although they pop out rather easily. Ramekins are not a requirement. In the photo, I poured the panna cotta mixture into a small bowl we use for eating rice (about 1 cup bowl)! Martini glasses also make a great looking panna cotta.
Mango Coconut Mint Panna Cotta
2 medium sized mangos
4 tbl spn OJ
1 1/4 c coconut milk*
1 c. half and half
1/2 cup vanilla yogurt
1 c sugar
1 1/2 packet gelatin
1/4 tsp peppermint extract (optional)
*I left the can of coconut milk unshaken and scooped off the white coconut milk floating in the can
1. peel and chop the mango. Reserve 1/4 cup for garnish (optional) With an emulsifier or blender to make a mango purree. strain through a sieve to get all the stringy bits out
2. In a small bowl, mix the OJ and gelatin
3. in a stainless steel 1 quart pot, whisk together coconut milk, half and half and sugar on medium heat until very hot but not boiling.
4. in a separate bowl, mix together yogurt and mango puree
5. When the milk mixture is very hot, turn off heat and whisk in gelatin until the gelatin is dissolved followed by the mango puree and yogurt mixture.
6. whisk well together. If you have an emulsifier wand, you can even use that to make sure everything is well blended together
7. pour into ramekins.
8. chill for about 1 hour and sprinkle remaining mango. cover and chill over night!
makes about 12 1-cup ramekins 2/3 of the way full.
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