Crispy Shrimp Spring Rolls

Yield: 24 spring rolls
Prep Time: 40 minutes
Cook Time: 20 minutes

Ingredients:

• 2 Tbsp. oyster sauce
• 1 Tbsp. soy sauce
• 2 tsp. sesame oil
• 2 tsp. sugar
• 1/2 tsp. salt
• 2 tsp. garlic, finely chopped
• 1 bunch green onions
• 2 celery stalks
• 2 medium carrots
• 1 (3.5oz) package shitake mushrooms, stems removed
• 12oz medium shrimp, coarsely chopped
• 2 Tbsp. peanut oil for stir-frying
• 4 cups peanut oil for deep-frying spring rolls
• 1/2 package wonton wrappers
• 1 egg, lightly beaten

Directions:

1. Stir together oyster sauce, soy sauce, sesame oil, sugar, and salt.
2. Finely chop garlic, green onions, celery, carrots, and mushrooms.
3. Heat 2 Tbsp. peanut oil on medium-high heat until hot but not smoking.
4. Add garlic and green onions and stir-fry for 1 minute.
5. Add celery, carrots, and mushrooms.  Stir-fry for 6 minutes.
6. Add shrimp and stir-fry for 1 minute.
7. Transfer to bowl and allow mixture to cool before filling wontons.
8. Lay the wonton to look like a diamond in front of you.
9. Place 2 tsp. filling mixture and spread out to form a line in the bottom third of wonton wrapper.
10. Fold in sides of wrapper.
11. Fold bottom side up over filling and begin to roll tightly.
12. Brush egg wash over very tip of wonton wrapper and finish rolling to completely seal.
13. Heat 4 cups peanut oil to medium-high heat and fry rolled spring rolls for 3-4 minutes until browned on all sides.
14. Serve immediately.

Step-by-Step Instruction:  “How to Fold a Spring Roll”

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Caprese Skewers

How cute are these little guys?!  Everyone is well aware these days of what a caprese salad is, but there is just something so good about a tiny version of anything.  Once you get past the “cuteness-factor” these are also a bomb of goodness in your mouth.  Enjoy!

Yield: 50 skewers     Active Time: 20 minutes

Ingredients:

• 1 cup balsamic vinegar
• 25 cherry or grape tomatoes, halved
• 50 bocconcini
• 50 fresh basil leaves, cut in half lengthwise if large
• salt & pepper

Directions:

1. Bring balsamic vinegar up to a boil in a saucepan then lower heat to medium and simmer until it’s the consistency of very thin maple syrup, about 10 minutes. Pour into a bowl and let cool.
2. Cut tomatoes in half. Thread a mini mozzarella cheese ball, basil leaf (fold in half if large) and a tomato half onto a tooth pick. Repeat with remaining ingredients. Sprinkle with salt & pepper, then drizzle cooled balsamic reduction on top.

Related articles

• Market to Table: Caprese, 4 Ways (williams-sonoma.com)
• Peach Caprese Skewers + Balsamic Vinegar (abeautifulmess.com)
• Caprese Pasta Salad (spoonful.com)

 

Pancetta Carbonara

Yield: 2 Servings     Prep Time: 15 minutes     Active Time: 10 minutes

If you’ve never had a classic Roman carbonara before, be ready for a new obsession.  The pasta used is typically spaghetti or bucatini, but I had some ziti I had to use up so that’s what is pictured above.  The egg yolks in the recipe act as a thickener instead of a flour-based roux making the sauce silky and rich without being heavy.

This is one of those dishes that is quick and easy enough to be a weeknight meal, but it’s also elegant enough to serve for guests.  I love the versatility of this recipe.

Ingredients:

• 4 slices pancetta, chopped
• 6 ounces pasta (bucatini, spaghetti, fettuccine)
• 1 cup half-n-half
• 3/4 cup freshly grated Parmigiano-Reggiano
• 3 large egg yolks
• Salt and freshly ground black pepper
• 2 Tbsp. green onions, chopped

Directions:

1. Fry pancetta in heavy skillet over medium heat until browned.  Transfer to paper towel.  Set aside.
2. Whisk together half-n-half, egg yolks, and parmesan cheese.  Season with salt and pepper.
3. Bring a large pot of salted water to a boil over high heat and cook according to package instructions until al dente.  Strain pasta in colander, reserving 1/4 cup of boiling water.
4. Immediately toss hot pasta with egg yolk mixture until cheese is melted and mixture coats pasta.  Add bacon to pasta and thin with reserved boiling water if necessary.
5. Garnish pasta with chopped green onions and freshly ground black pepper.

 

Cheesecake-Stuffed Strawberries

Simple, Delicious, and Low-Calorie!

Yield: 40 strawberries          Active Time: 20 minutes

Ingredients:

• 2 pints strawberries, rinsed and hollowed with a pairing knife
• 1 (8oz) package cream cheese, softened
• 1/3 cup powdered sugar
• 2 tsp. lemon juice + 1/2 tsp. lemon zest
• 4 graham crackers, finely crushed

Directions:

1. In a medium bowl, beat together cream cheese, powdered sugar, lemon juice, and zest until light and fluffy.
2. Cut the small corner off a zip-top bag and spoon filling into bag.  Pipe cream cheese filling into hollowed strawberries.
3. Dip cream cheese tops in crushed graham crackers.
4. Keep refrigerated until ready to serve.

 

Steak and Twice-Baked Potatoes

Serves 2

Ingredients:

• 2 NY Strip Steaks, ~1 inch thick
• 2 Tbsp. butter
• 2 Tbsp. olive oil
• 1 tsp. sea salt
• 1 tsp. cracked black pepper

• 2 large baking potatoes
• olive oil
• sea salt
• 1/4 cup milk
• 1/4 cup Parmesan cheese + 2 Tbsp. for topping

Directions:

1. For Steak = Heat a heavy skillet over medium high heat.  Drizzle pan with 1 Tbsp. oil and 1 Tbsp. butter.  When skillet is hot but not smoking, carefully place steak in skillet and allow to cook for 2 minutes seasoning with salt and pepper.  Flip steak and allow another 3 minutes on the other side for medium.  Season other side with salt and pepper.  Repeat with remaining steak.  Allow steak to rest for 10 minutes before serving.
2. For Potato = Preheat oven to 425F.  Rinse potatoes and then poke holes in them with a fork to allow steam to escape.  Place potatoes on foiled cookie sheet and drizzle with olive oil and salt turning to cover entire potato.  Bake in the middle rack for ~40-45 minutes until it can be easily pierced with a fork.  Cut tops off of potato and scoop centers out into a small mixing bowl.  Combine with milk, 1/4 cup Parmesan cheese, and salt and pepper.  Sprinkle remaining Parmesan cheese on potato and broil on low until cheese melts and turns golden.

 

Pan-Seared Scallops with Beurre Blanc

Ingredients:

• 6 large sea scallops
• flour, for dredging
• 3 Tbsp. olive oil
• 1/8 cup white wine
• 1/8 cup white wine vinegar
• 1 Tbsp. shallot, chopped
• 1 Tbsp. tarragon
• 1 Tbsp. heavy cream
• 1 stick unsalted butter, melted
• salt and pepper to taste

Directions:

1. Remove foot from scallops and dry very well with paper towels.  Sprinkle with salt and pepper then dredge in flour. Sear in olive oil over medium heat about 2 minutes per side.  Remove to plate and cover to keep warm.
2. Add wine, vinegar, shallots, and tarragon to small skillet and reduce to 2 Tbsp.  Strain liquid and discard shallots and tarragon.
3. Turn heat to low, place reduced liquid back to skillet, and whisk in cream.
4. Slowly whisk in unsalted butter until emulsified.  Season to taste with salt and pepper.
5. Drizzle beurre blanc over scallops and serve hot.

 

Butternut Squash Soup

8-10 Servings

Ingredients:

• 1 (3.5) pound butternut squash, or 3 pounds precut squash
• 2 cups leeks (about 2 leeks)
• 3 cups chicken or turkey broth (preferably homemade)
• 1 cup heavy cream
• 2 large garlic cloves
• 1 tsp. fresh thyme leaves
• 20 large sage leaves
• 1 tsp. ground cumin
• 1 tsp. pumpkin pie spice
• 1/2 tsp. sweet Hungarian paprika
• 1 tsp. salt
• 2 Tbsp. olive oil
• 1/2 cup pomegranate seeds

Directions:
1.  Preheat oven to 350F.
2.  Peel and cut squash into 1 inch pieces, removing all membrane and seeds.  Place in an oven-proof dish
with a cover.  Chop and wash leeks thoroughly and add to pot.  Add broth, cream, garlic, thyme, 4 sage
leaves, cumin, pumpkin pie spice, paprika, and salt. Stir well.
3.  Cover tightly and bake until squash is very soft, about 1 hour and 20 minutes.
4.  Let cool. Process in food processor until very smooth. Add water or stock to achieve desired consistency.
Adjust seasonings to taste.
5.  Heat oil in a small skillet. Fry remaining sage leaves until crispy. Drain on paper towels and sprinkle with
salt. Garnish soup with fried sage leaves and pomegranate seeds.

Note: Soup can be made up to 4 days in advance and reheated before serving.

Recipe adapted from Lunds and Byerly’s Real Food Magazine