Cathy's Famous Vietnamese Spring Rolls

My fabulous manicurist (and so much more!) Cathy surprised me the other day when I went to get my nails spruced up. She told me she had bought me all the ingredients I needed to make her Vietnamese spring rolls. Not only had she bought me the ingredients, she also wrote up the recipe, took these photos, and made up a batch of the dipping sauce!! She bought me an extra bottle of hoisin sauce, a bottle of Sriracha hot sauce, mint, cucumbers, bean sprouts, rice paper, and some nameless Asian greens to try, too. You'd think at that point that she could have offered to come over to my house and just make them, but I don't want to seem TOO demanding. Oh, and she also did a fantastic job as usual on my nails. She's amazing! Cathy even rolled up a sample roll for me right there at the salon so I could see how much of each ingredient was used. She did everything but type up this post!

CATHY'S FAMOUS VIETNAMESE SPRING ROLLS

SPRING ROLL SAUCE

2 cups of water
1 1/2 cups of Hoisin Sauce
1/2 cup of peanut butter (smooth or chunky)
2-3 tablespoons of white vinegar
Sriracha hot sauce to add on when eating (optional)

SAUCE:

In a small saucepan add water, Hoisin sauce and peanut butter all at once. Over low heat, stir with a spoon until the peanut butter is nicely blended, then add the white vinegar. Turn off heat and set aside.

SPRING ROLL

1/2 pound of boneless chicken thigh or 1/2 pound of Sirloin pork end
1/2 pound of bean sprouts (open the bag and drain and rinse well)
1 cucumber (cut both ends off of cucumber, clean & cut in half and then into 1/4" thin slices-- about 3" length)
1 bunch of green leaf lettuce
1 bunch of fresh mint leaves
1 package of Rice papers
(Other ideas include--noodles--Asian rice noodles, cilantro, carrots, and as mentioned below, shrimp)

DIRECTIONS

NOTE: Cathy usually uses pork, but for those who don't like pork chicken works well too. I think shrimp would be good as well.

For pork: In a slow cooker add water and 1/4 teaspoon of Kosher salt, 3 gloves of garlic and maybe 8-10 peppercorns. Slow cook for 20-30 minutes. When meat gets tender, remove from slow cooker and rinse with cold water, then set aside for 5-10 minutes to keep the moisture inside meat. Then slice thinly and set on a plate. You can also bake this in an oven til done.

For chicken: Marinate chicken with 1/4 teaspoon of Kosher salt, bit of fresh ground pepper and 1/4 teaspoon of garlic powder for about 15-30 minutes. You can grill your chicken or pan-fry your chicken. Cathy says "I like to pan-fry the chicken because this dish has a very clean taste so I don't mind pan-frying the chicken to keep the moisture and juice from the meat-- also when you pan-fry you can add on some fresh chopped garlic." Make sure the chicken is cooked well but not over-cooked, wait about 5-10 minutes after cooking for the meat to cool down, then slice 1/2" thick and set aside.

ROLLING SPRING ROLLS





In a big mixing bowl add warm water from the faucet to dip rice paper. Dip rice paper in water and then set on a big plate. On rice paper about 2" away from the edge of the rice paper--put 1/2 of a lettuce leaf or a little less, a few bean sprouts, a cucumber slice, 2 pieces of thin-sliced pork (or chicken or shrimp) and 2-3 leaves of fresh mint, (place all ingredients on top of each other and about 2" away from the edge of rice paper).



Now fold both sides of rice paper toward the center and try to cover the food, then start to roll as tightly as possible. Try not to have the rice paper dry out, it will stick to the plate. To help your work go faster use 2 plates for the rice paper while working on one and the other one has time to get soft and dry. Do not put your Spring Rolls on top or too close to each other, because rolls will be sticky and break when pull apart. Cathy usually uses clear plastic wrap to keep the rolls from drying out and sticking to each other.

Serve with dipping sauce and hot sauce on the side.




Cathy says "Have Fun Making Your Spring Rolls......!"

UPDATE: We made these spring rolls tonight using bean sprouts, lettuce, mint, cellophane noodles, cucumber, and shrimp. They were great! I mixed a LITTLE bit of the Sriracha sauce into the dipping sauce and it really cleaned out my sinuses--that stuff is HOT! Thank you Cathy!

Let's Take a Trip Back to the '80's (Minus the Shoulder Pads) or Sonya and Maureen's Appetizer Vegetable Pizza

When I was young, single, and employed--- back in the 80's, I worked for a big company in a department with several fabulous women. We all got along and socialized both in and out of work. Occasionally we organized what we called a "Food Fest" at the office--essentially, a potluck lunch where everyone on the floor brought a dish to share. My friends Sonya and Maureen once brought this yummy cold vegetable pizza which was a big hit. I brought this to many, many get-togethers during the 80's and I think it's time for an encore. After all, everything old is new again, isn't it?



VEGETABLE PIZZA

2 pkgs. Pillsbury crescent rolls
1 regular size packet Hidden Valley Ranch dressing mix
2 8-oz. pkgs cream cheese, softened (I use light cream cheese)
slightly less than 1 C mayo (I use light)
chopped broccoli (I used about 2 cups, finely chopped)
chopped cauliflower (I used about 2 cups, finely chopped)
chopped scallions (about 3-5 scallions, green part only)
chopped tomatoes (about 2, seeded and chopped)
chopped black olives (one can large olives, minus a few that fell into my mouth)
grated Cheddar cheese (about 2 to 2 1/2 C--can also use a mixture of cheeses--Cheddar, Colby, Monterey Jack, mozzerella)

Preheat oven to 350º. Lay the crescent roll dough flat on a cookie sheet or jelly roll pan, pinch together any gaps, poke a few holes in dough with a fork, and bake til just golden--about 10 to 14 minutes. Let crust cool. After it cools, mix the Ranch dressing with the cream cheese and mayo. Spread mixture on the crescent rolls and top with all toppings, ending with cheese. Cut into squares and enjoy.

NOTE: You can add or substitute any toppings you like--these are just the ones I use. Or should I say--the ones Sonya and Maureen used!

Barefoot Bloggers: Chicken Piccata

The latest recipe from "Barefoot Bloggers" features Ina Garten's Chicken Piccata. I am weeks late on the last recipe, Meringues Chantilly, but it is coming soon. The current recipe was chosen by Lindsey of Noodle Nights and Muffin Mornings. This recipe is from Ina's Barefoot Contessa at Home cookbook and it is a keeper! I actually have made this before, following Ina's instructions to the letter. I liked it but found the sauce not "saucey" enough--in other words, there wasn't enough sauce, and a bit too lemony, if that is possible. This time around I added about a 1/2 cup or so of chicken broth at the same time as the wine. I also added some capers at the end or, in the words of Boy #2, "What ARE these things???" I will definitely make this again--it is easy and delicious!

CHICKEN PICCATA
from Barefoot Contessa at Home

(This recipe makes 2 servings. Adjust quantities accordingly for more.)

INGREDIENTS

2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 C all-purpose flour
1 extra-large egg (NOTE: Ina always uses extra-large eggs--she feels they are the best value for the money)
1/2 T water
3/4 C seasoned dry bread crumbs
Good olive oil
3 T unsalted butter, room temperature, divided
1/3 C freshly squeezed lemon juice (2 lemons), lemon halves (scrubbed clean) reserved
1/2 C dry white wine
1/2 C chicken broth, optional (NOTE: I added this to the recipe)
sliced lemon, for serving
Chopped fresh parsley leaves, for serving (NOTE: I forgot to get parsley at the store, so mine were parsleyless)
1 T or so capers, optional

DIRECTIONS

Preheat the oven to 400˚F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. (NOTE: You can also ask your butcher to do this for you at the store). Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 t salt, and 1/4 t of pepper in a shallow plate. In a second plate, beat the egg and 1/2 T of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures. NOTE: This works best if you use one hand only to dip the chicken in all three mixtures.

Heat 1 T olive oil in a large sauté pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the sauté pan with a dry paper towel. Over medium heat, melt 1 T of the butter and then add the lemon juice, wine, the chicken broth if you are using it, the reserved lemon halves, 1/2 t salt, and 1/4 t pepper, and capers if you like. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 T of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Barefoot Bloggers: Real Meatballs and Spaghetti

Today's edition of"Barefoot Bloggers" is Ina Garten's Real Meatballs and Spaghetti. This recipe was chosen by Rebecca of Ezra Pound Cake. I guess I have been making fake meatballs all this time but now I have the secret-- straight from the master. Actually, Ina tells us (in her Barefoot Contessa Family Style cookbook) that spaghetti and meatballs was not something her mother made while she was growing up, so she had to do some research about the dish. She tells us that "the best idea came from the famous New York Italian restaurant called Rao's"--where they add water to the meatballs, which keeps them "moist and delicious." I really liked the meatballs--they WERE moist, light, and delicious--but found them a bit salty. I find in general, that Ina has a bit of a heavy hand with the salt. I cut the salt down to about 1 1/3 t kosher salt--yet I still found the meatballs a bit too salty. That also may have been due to the seasoned bread crumbs. I might use only 1 t of salt the next time I make them. Also I think next time I would bake the meatballs rather than fry them in order to cut down on the fat. Ina's sauce was good but not great. It was missing that certain something that makes you want to take a piece of bread and sop up all the extra sauce on your plate. Maybe some fresh basil would be a nice addition. I would definitely make this dish again with a few tweaks. Bon Appetit!!!

FINAL VERDICT:

Meatballs--Great!
Sauce--Needs something.....not sure what.

REAL MEATBALLS AND SPAGHETTI
from Barefoot Contessa Family Style

For the Meatballs:

1/2 pound ground veal
1/2 pound ground pork
1 pound ground beef
1 C fresh white bread crumbs (4 slices, crusts removed) (NOTE: I used 1 C only of seasoned dry bread crumbs and
omitted the fresh ones)
1/4 C seasoned dry bread crumbs
2 T chopped fresh flat-leaf parsley
1/2 C freshly grated Parmesan cheese
2 t kosher salt (NOTE: I used 1 1/3 t and I thought THAT was too much)
1/2 t freshly ground black pepper
1/4 t ground nutmeg
1 extra-large egg, beaten
3/4 C warm water
Vegetable oil
Olive oil

For the Sauce:

1 T good olive oil
1 C chopped yellow onion (1 onion)
1 1/2 t minced garlic
1/2 C good red wine, such as Chianti
1 28-oz can crushed tomatoes, or plum tomatoes in puree, chopped
1 T chopped fresh flat-leaf parsley
1 1/2 T kosher salt (may want to cut down a little)
1/2 t freshly ground black pepper

For Serving:

1 1/2 pounds spaghetti, cooked according to package direction
Freshly grated Parmesan cheese

Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 C warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs. (NOTE: I used a small ice-cream-type scoop to measure out the meat and then formed them into balls with my hands. I ended up with about 30 meatballs.)

Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4 inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and sauté over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan cheese.

Some helpful hints from Ina:

When you cook spaghetti, don't use oil in the water; the sauce will stick better.

When the spaghetti is cooked, drain it in a colander. If you don't use it right away, run hot water over it and it will separate.

I (Ina) use Pepperidge Farm sandwich white bread for fresh bread crumbs.

Beth's Glazy Crazy Cocktail Franks

OK, OK, not the best photo, I know, but what can I say? I need to plan ahead better. Many years ago, when I was young and single, my roommate Beth and I used to have parties all the time. She made these cocktail franks that had people practically licking the toothpicks they used to spear the little devils. These are sure-fire winners, easy and delicious. Dump all the ingredients in a pot and cook the crap out of them. I'm serious--cook (uncovered) for about 2 to 3 hours--you want the little dogs to get all shriveled and glazy.

BETH'S GLAZY CRAZY COCKTAIL FRANKS

several packs (3,4,5??) cocktail franks or cocktail smokies
1 box light brown sugar
1 bottle seafood cocktail sauce
1 bottle beer


Add all ingredients to pot and cook, uncovered, for several hours. That's it!

Aunt Carole's Famous Jello

My Aunt Carole once arrived at our house with this fabulous jello mold.  Everybody makes fun of Jello--but everyone loves it.  Or, at least, they love THIS jello mold.  Or is it jello salad?  Maybe mold is the container?  And do you really want to eat something called mold?  Anyway, I make this for many events and it is always a big hit.  Aunt Carole's version calls for chopped walnuts but when I started making it my kids were too little for nuts so I list nuts as an optional ingredient.  It is, however, yummy WITH nuts.  Oh, and also WITHOUT nuts. 

AUNT CAROLE'S FAMOUS JELLO

1 6-oz pkg. lime Jello

2 C boiling water

1 pt. sour cream (I use LIGHT sour cream)

small jar maraschino cherries, drained and chopped

small can crushed pineapple, drained

1/2 C walnuts, chopped, optional

Using a whisk, mix Jello and boiling water until Jello is completely dissolved.  Add sour cream and whisk together until no white bit remain.  Add cherries, pineapple, and walnuts.  Pour into Jello mold that has been sprayed with Pam.  Refrigerate until solid and unmold.

Bear Weather Chili

Football is very important in our house. Some of us are heavily into fantasy football and SOME of us, cough-cough, are heavily into real football. As you may know, I am into football purely for the social aspects of it. I'm not ashamed to admit it. It is also an excuse to create a nice little football spread, and what says "football" on a 75-degree LA day better than chili? As with all chili this recipe is better if made a day or two before it is served. That gives all the flavors a chance to meld.














BEAR WEATHER CHILI

2 T olive oil
1 1/2 - 2 C chopped onions
1-2 carrots, peeled and diced small
1-2 stalks celery, diced small
2 to 3 lg. garlic cloves, chopped
2-3 lbs ground chuck ( I used ground turkey and ground chuck--probably a total of about 3 1/2 lbs)
5 T chili powder
1 T ground cumin
1 t dried basil
1/2 t dried oregano
1/2 t dried thyme
1 28-oz can crushed tomatoes
1 can diced tomatoes
1 14 1/2 oz can chicken broth (I use the lower-sodium kind)
1 12-oz bottle beer
1 6 oz can tomato paste
1 15-16-oz can chili beans
2-3 cans beans, drained (kidney, black, cannellini, etc.)
kosher salt and pepper, to taste
chopped fresh cilanto (optional)
Your favorite chili toppings for serving--sour cream, shredded cheese, cilantro, chopped onions, etc

Heat oil in large heavy pot over medium-high heat. Add onions, carrots, and celery. Saute until onions are translucent, about 8 minutes. Add garlic. Add ground meat and saute until brown, breaking up meat with spoon, about 5 minutes. Drain off oil. Add chili powder, cumin, basil, oregano and thyme. Stir for 2 minutes. Mix in crushed tomatoes, diced tomatoes, chicken broth, beer and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 hour 15 minutes. Mix in beans; simmer 5 minutes. Season to taste with salt and pepper. Garnish with chopped cilantro and serve. Can be prepared 3 days ahead. Refrigerate until cold, then cover. Rewarm over low heat before serving. Serves 8 to 10 football, cooking, and shopping fans.

NOTE: Cooking is an art, baking is a science. What this means is that in baking you need to follow the recipe pretty much as written. In most cooking recipes, however, you have a little more wiggle room. For this recipe what it means is, if you don't have celery, don't worry about it. If you don't have onions or carrots, go to the store, however! If you want to use half beef and half turkey, that's OK. If you want to use 4 lbs of meat and 1 can of beans go ahead. If you want to add an extra can of diced tomatoes or a little bit of crushed red or cayenne pepper for more heat, that's fine too. Enjoy!