David and Nicole's Recipes

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Oct 13, 2010 0

Salad Rolls with Fish Sauce

  • 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
  1. Combine the fish sauce, lime juice, water, sugar, and sambal oelek in a bowl.  Stir well.  Set aside for dipping at the table.
  2. 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.
  3. Serve with the sauce.

Sep 11, 2009 1

Cambodian Pork Rice Crepes

  • 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
  1. Combine the fish sauce, 1/2 cup water, the sugar, half the jalapeno, half the garlic, the vinegar, and the ginger.
  2. Set aside.
  3. Combine the rice flour, milk, cream, egg, turmeric, 1/2 tsp salt, cracked pepper, and 1 cup water.  Stir well.
  4. 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.
  5. 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.
  6. Repeat.
  7. Roll the meat in the crepes.  Plate.  Serve with the sliced lettuce, peanuts, and cilantro.  Spoon on the reserved sauce to taste.

Sep 2, 2009 1

Olives and Artichoke Heart Linguine

  • 3 oz bacon, diced
  • 3 oz ham, diced
  • 1 can water packed artichoke hearts, drained
  • 3 plum tomatoes, diced
  • 1/4 cup kalamata olives, sliced
  • 1/4 parmesan, shaved
  • 1/4 cup heavy cream
  • 3/4 cup chicken stock
  • 1/2 lb linguine
  1. Cook the the pasta according to directions.
  2. Saute the bacon and ham together until browned.
  3. Add the tomatoes and olives and saute 1 minute.
  4. Add the chicken stock and stir well.
  5. Stir in the artichokes and cook for 4 minutes.
  6. Shave in the parmesan and add the cream.
  7. Drain the pasta and toss with the sauce.

Apr 20, 2009 1

Pork Noodle Bowl

  • 1/4 cup fish sauce
  • 1/4 cup water
  • the juice of 1 lime
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 2 garlic cloves, minced
  • 2 serranos, seeded, minced
  • 1/4 lb rice vermicelli
  • 1 cup lettuce,sliced
  • 1 cup bean sprouts
  • 1/4 cup basil, rougly chopped
  • 1/4 cup cilantro, chopped
  • roasted salted peanuts
  • 1/2 lb pork, thinly sliced
  • sea salt and cracked pepper
  • peanut oil
  1. Combine the fish sauce, water, lime, vinegar, sugar, garlic, and serranos.  Mix well.  Set aside.
  2. Cook the vermicelli in boiling water.  Drain.  Set aside.
  3. Divide the lettuce and bean sprouts between 2 bowls.
  4. Top with the basil and cilantro.
  5. Season the pork with salt and pepper.  Pan fry in peanut oil.
  6. Divide the noodles between the bowls.
  7. Add the pork.  Sprinkle with peanuts.
  8. Serve with the sauce.

Dec 10, 2008 1

Tahini Soba Salad

  • 1/2 lb soba noodles
  • sea salt
  • 1 egg
  • 3" daikon, peeled, julienned
  • 1/2 a cucumber, peeled, julienned
  • 1 tsp sugar
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp sambal oelek
  • 2 tsp tahini
  • 1 tbsp water
  • 1 scallion, minced
  • 1 large garlic clove, minced
  • 12" ginger, peeled, grated
  1. Cook the soba in salted boiling water.  Drain.  Chill.
  2. Cook the egg like an omelet.  Cool Slightly.  Julienne.  Set aside.
  3. Combine the sugar, soy sauce, vinegar, oil, sambal oelek, tahini, water, scallion, garlic, and ginger.  Mix well.
  4. Add the daikon, cucumber, and egg to the noodles.
  5. Pour on the sauce.  Serve at room temperature.

Dec 9, 2008 1

Parpadelle Bolognese

  • 1 lb fresh parpadelle
  • 1/2 onion, minced
  • 1 carrot, peeled, minced
  • 1 stalk celery, minced
  • 4 garlic cloves, minced
  • 1 lb lean ground beef
  • 4 slices bacon, diced
  • 1/2 cup red wine
  • 28 oz. whole canned tomatoes
  • 2 cups chicken stock
  • sea salt
  • cracked pepper
  • 1/2 cup light cream
  • parmesan, grated
  • fresh basil
  1. Saute the bacon over medium low heat until crisp.
  2. Add the onion, garlic, carrot, and celery and saute until tender.
  3. Add the ground beef and saute until no longer red.
  4. Pour in the red wine and cook until almost evaporated.
  5. Add the tomatoes, and break them up by crushing against the side of the pot with a large wooden spoon.
  6. Add the chicken stock and bring to a boil.
  7. Lower the heat and simmer uncovered for 1 1/2 hours.
  8. Season with salt and pepper to taste.
  9. Meanwhile cook the parpadelle.
  10. Add the cream and heat through without boiling.
  11. Serve the parpadelle with the sauce, topped with parmesan, and torn fresh basil.

Nov 3, 2008 1

Pasta with Mustard Butter

  • fresh parpadelle
  • sea salt
  • 1/3 cup butter
  • 2 tbsp whole grain mustard
  • 3 garlic cloves,minced
  • 1 scallion, minced
  1. Cook the parpadelle in boiling salted water.
  2. Meanwhile melt the butter in a skillet and saute the garlic and scallion until tender.
  3. Stir in the mustard and season with salt.
  4. Drain the pasta and toss with the sauce.
  5. Serve.

Oct 21, 2008 1

Parpadelle con Sugo Verde

  • 1 lb fresh parpadelle
  • 3/4 cup parsley, minced
  • 1 tbsp capers, drained
  • 1/2 cup parmesan, grated
  • 2 garlic cloves, minced
  • 1/4 cup extra virgin olive oil
  • sea salt and cracked pepper
  • the juice of half a lemon
  1. Combine the parsley, capers, garlic, olive oil, lemon juice, and parmesan.
  2. Cook the parpadelle in salted boiling water.
  3. Drain.  Toss with the sauce.  Season to taste.  Serve.

Oct 6, 2008 1

Thai Turkey Cabbage Salad

  • 1/2 lb ground turkey
  • sea salt and cracked pepper
  • 1 tbsp peanut oil
  • 1/4 lb rice noodles
  • 3 cups chopped green cabbage
  • 1 cup arugula
  • the juice of 2 limes
  • 2 tbsp fish sauce
  • 2 tbsp thai basil, roughly chopped
  • 1 jalapeno, minced
  • 1/2 tomato, diced
  • 1/2 carrot, peeled, cut in matchsticks
  • 1/2 cup roasted peanuts
  1. Cook the rice noodles in hot water.  Drain.  Set aside.
  2. Combine the cabbage, arugula, jalapeno, tomato, carrot, and basil.
  3. Add the noodles.
  4. Heat a skillet with the peanut oil.  Saute the turkey until cooked.  Season with salt and pepper.
  5. Add the lime juice, fish sauce, and peanuts to the cabbage.
  6. Add the turkey and toss well.
  7. Serve.

Sep 28, 2008 1

Veggie Noodles

  • 1 lb fresh egg noodles
  • 2 tbsp sesame seeds
  • 1/3 cup chicken stock
  • 1 1/2 tsp soy sauce
  • 1/2 tsp sesame oil
  • 1 tbsp peanut oil
  • 1 shallot, minced
  • 3 cups sliced green cabbage
  • 1 carrot, peeled, julienned
  • 2 tbsp cilantro, minced
  • 1 cup bean sprouts
  • sea salt and cracked pepper
  1. Toast the sesame seeds in a dry pan for 3 minutes.  Set aside.
  2. Combine the seeds with the chicken stock, soy sauce, and sesame oil.  Set aside.
  3. Heat the peanut oil in a large skillet.
  4. Saute the shallot with the carrot until tender.
  5. Add the cabbage and saute 2 minutes.
  6. Meanwhile cook the noodles in salted boiling water.  Drain.
  7. Add the bean sprouts to the cabbage mixture and saute 1 minute.  Season with salt and cracked pepper.
  8. Toss in the noodles, add the sauce, and the cilantro.  Mix well. Check the seasoning.  Serve.

 

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