- 2 tbsp fish sauce
- the juice of half a lime
- 1 tbsp sugar
- 3 tbsp water
- 1/2 tsp sambal oelek
- 10 rice paper wrappers
- 1/2 red bell pepper, cut in thin strips
- 1 carrot, julienned
- 1/2 an english cucumber julienned
- 4 oz. vermicelli, cooked, cut into lengths
- 1 avocado, diced
- 8 basil leaves, thinly sliced
- alfalfa sprouts
- Combine the fish sauce, lime juice, water, sugar, and sambal oelek in a bowl. Stir well. Set aside for dipping at the table.
- One at a time, dip the rice paper wrappers in warm water until softened. Lay some of each of the remaining ingredients on top. Roll up. Place on a plate, cover with plastic wrap, and continue until finished.
- Serve with the sauce.
- 6 tomatoes, halved
- sea salt
- cracked pepper
- olive oil
- a pinch of sugar
- dry thyme
- goats cheese
- lemon juice
- basil
- dandelion greens or arugula
- Preheat the oven to 400 F.
- Place the tomatoes cut side up on a baking sheet. Drizzle with olive oil. Season with salt and pepper, and sprinkle with the sugar. Sprinkle on the thyme. Place in the oven and turn off the heat.
- Leave the tomatoes in the oven without opening the door overnight.
- Remove.
- Place 2 tomato halves per person on a bed of greens.
- Sprinkle with crumbled goat cheese and roughly chopped basil.
- Sprinkle with lemon juice and olive oil. Serve.
- 1 cup rice flour
- 2 tbsp milk
- 2 tbsp heavy cream
- 1 egg
- 1 tsp turmeric
- salt
- cracked pepper
- 1/2 cup Asian Fish sauce
- 2 tbsp sugar
- 2 tbsp distilled white vinegar
- 1 jalapeno, sliced thin
- 4 garlic cloves, minced
- 1/2 inch ginger, minced
- canola oil
- 1 lb pork, thinly sliced
- lettuce, sliced in chiffonade
- 1/4 cup roughly chopped cilantro
- 1/4 cup onion, minced
- ground roasted peanuts
- Combine the fish sauce, 1/2 cup water, the sugar, half the jalapeno, half the garlic, the vinegar, and the ginger.
- Set aside.
- Combine the rice flour, milk, cream, egg, turmeric, 1/2 tsp salt, cracked pepper, and 1 cup water. Stir well.
- Heat a wok with a bit of peanut oil and saute the remaining garlic, jalapeno, and the onion for 45 seconds. Add the pork and season with salt and pepper. Saute until cooked. Set aside.
- Heat a cast iron skillet on medium high with a little canola oil. Scoop in about 1/4 cup of the batter, swirling to cover the bottom of the pan. Cook until the edges start to just brown, flip and cook about 15 seconds on the other side.
- Repeat.
- Roll the meat in the crepes. Plate. Serve with the sliced lettuce, peanuts, and cilantro. Spoon on the reserved sauce to taste.
- 3 medium tomatoes, diced
- 1 small shallot, minced
- 1 jalapeno, seeded, minced
- 3 tbsp cilantro, minced
- 1/4 cup parsley, minced
- 2 garlic cloves, minced
- sea salt
- cracked pepper
- 1 tsp worcestershire sauce,
- 1/2 tsp tabasco
- the juice of 1 lime
- 1 tbsp olive oil
- Combine all the ingredients and season to taste.
- Chill at least 30 minutes.
- Serve with a warmed baguette.
- 2 eggs, hard boiled, peeled, halved
- 1 baguette, warmed
- 1 tbsp peanut oil
- 1 garlic clove, minced
- 4 chives, minced
- 1/2 tbsp sambal oelek
- sea salt
- 1 tsp sugar
- 1 cup coconut milk
- the juice of half a lemon
- Heat the oil in a saucepan and saute the garlic and chives until fragrant. Add the sambal oelek and stir well.
- Stir in the sugar and the coconut milk. Bring to a low simmer. Stir in the lemon juice.
- Season to taste.
- Serve the eggs and bread with the sauce.
- ARTICHOKES Wash. Cut off 1 inch of top. Also cut off the stem. Pull off any loose leaves. Put small amount of salted water in saucepan with ¼ cup olive oil and a few cloves of garlic. Add the artichokes. Bring to a boil and cover. Simmer 25 to 30 minutes. Serve with Hollandaise Sauce.
- HOLLANDAISE SAUCE
- 3 egg yolks
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- ¼ teaspoon hot pepper sauce (e.g. Tabasco)
- ½ cup butter
- Put yolks, lemon juice, salt, and hot pepper sauce in food processor. Blend.Now, melt butter so it’s very hot and bubbling. While processor is running, add the butter in a stream. Process about 30 seconds.
- 3 ripe roma tomatoes, diced
- 2 tbsp good extra virgin olive oil
- sea salt and cracked pepper
- 1 tbsp balsamic vinegar
- 9 spicy green olives, sliced
- Combine the tomatoes, olive oil, vinegar, and olives. Season with salt and pepper.
- Serve with a warm baguette.
- 14 canned snails, drained
- 1 large garlic clove, cut in very thin slivers
- 1/4 cup butter, cold, sliced thin
- the juice of half a lemon
- 1/4 cup parsley, minced
- sea salt and cracked pepper
- 14 medium sized mushrooms, stems removed
- Preheat the oven to 400 F.
- Rub a baking dish with olive oil and the set the mushroom caps, cavity side up in the dish.
- Sprinkle with the lemon juice.
- Lay a sliver of garlic in each cavity. Top with the escargot.
- Lay a slice of the butter on each one and then season with salt and pepper.
- Roast in the oven for about 20 minutes.
- Sprinkle with the parsley.
- Serve with a baguette.
- 14 oz. canned water packed artichoke hearts
- 1/2 onion
- 2 garlic cloves
- 1/2 cup mayonnaise
- 8 oz. cream cheese, softened, cubed
- 2/3 cup parmesan, grated
- 6 oz. sour cream
- Preheat the oven to 350 F.
- Combine all the ingredients in a food processor and blend, leaving some texture.
- Pour into an 8" baking dish.
- Bake uncovered for 30 minutes.
- Serve with crackers or toasted pita.
- 9 oz. cream cheese, softened
- butter
- flour
- 1 onion, minced
- 1/2 lb mushrooms, minced
- 1/4 tsp dry thyme
- 1/2 tsp salt
- cracked pepper
- 1/4 cup heavy cream
- Combine the cream cheese with 1/2 cup softened butter. Mix in 1 1/2 cups flour until smooth. chill 30 minutes.
- Meanwhile heat 3 tbsp of butter in a skillet. Saute the onion until tender. Add the mushrooms and saute 3 minutes.
- Add the thyme, salt, and pepper and sprinkle in 2 tbsp of flour Stir in the cream and cook gently until thickened. Set aside.
- Preheat the oven to 450 F.
- Roll the dough out to 1/8 inch thickness on lightly floured surface. Cut into 3 inch rounds.
- Place a teaspoon of the mushroom filling on each round and fold the dough to make a demi-circle. Press the edges together with a fork and prick the top to allow steam to escape.
- Place on a baking sheet and bake 12 to 15 minutes, until golden.
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