Recipes


Thai Salad Rolls

Makes: 12 rolls
 
INGREDIENTS

4 oz. rice stick noodles
12 rice paper wrappers
½ cup julienne cucumber (skin on)
½ cup peeled, shredded carrots
½ cup julienne (cut on the bias) scallions
1 cup fresh herbs … cilantro, mint, basil, chives … use your imagination … use one or a combination of fresh herbs
 
Optional: cooked shrimp (sliced lengthwise) … poached salmon pieces … cooked, shredded chicken … poached lobster pieces … 
 
PROCEDURE

Place rice noodles in heatproof bowl. Cover with boiling water. Let stand for 10 minutes, or until softened. Drain and set aside.
 
In a separate heatproof bowl, pour more boiling water into bowl. Dip one rice paper wrapper into hot water to soften. Remove and place between two damp towels to soften for one minute. Lay a small amount of each ingredient on the wrapper; fold the ends in and wrap. Slice into serving pieces. Serve with sweet chili dipping sauce or your favorite Asian condiments. 

 

Chicken Satay with Peanut Sauce

INGREDIENTS
 
Marinade:
1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1 1/2 pounds skinless, boneless chicken breasts, cut into strips 20 wooden skewers, soaked in water 30 minutes
Vegetable oil, for grilling
Butter lettuce leaves
Fresh cilantro leaves
Peanut sauce, recipe follows
 
PROCEDURE
 
Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours. Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
 
Peanut Sauce:
1 cup smooth peanut butter
1/4 cup low-sodium soy sauce
2 teaspoons red chili paste, such as sambal
2 tablespoons dark brown sugar
2 limes, juiced
1/2 cup hot water
1/4 cup chopped peanuts, for garnish
 
Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.

 

Pad Thai with Shrimp and Tofu

Makes: 6 Servings
 
INGREDIENTS
 
8 ounces dried rice noodles (“rice stick”)
1 tablespoon grapeseed oil
1 clove garlic, minced
2 shallots, minced
2 tablespoons roasted chile paste
3 tablespoons each fish sauce, lime juice, rice wine vinegar
1 tablespoon tamarind paste
2 tablespoons dark brown sugar
1 dozen raw, deveined, peeled shrimp
2 eggs, lightly beaten
6 ounces firm tofu, crumbled or cut into ½” cubes
1 cup bean sprouts
½ cup peanuts, finely chopped
½ cup cilantro leaves
Lime wedges, shredded red cabbage for garnish
 
PROCEDURE
 
In a large bowl, soak the noodles in cold water for 1 hour or warm water for 30 minutes. Drain.
 
In a small bowl, combine the chile paste, fish sauce, lime juice, rice wine vinegar, tamarind paste and sugar.  Mix well.
 
In a large skillet, heat grapeseed oil and sauté the garlic and shallot until translucent, about 3 minutes.  Add the liquid mixture and stir. Add shrimp and sauté. Toss in noodles and mix well. Add the eggs and stir fry until set. Add the tofu and heat through, stirring gently. Add half the bean sprouts, half the peanuts and half the cilantro. Toss well and transfer to a platter. Garnish with the remaining bean sprouts, peanuts and cilantro and add lime wedges and shredded red cabbage, if desired.


First… Some Piz’za History

Piz’za (n) – A baked pie of Italian origin consisting of a shallow bread-like crust covered with seasoned tomato sauce, cheese, and often other toppings, such as sausage or olives.

The Origins of Pizza
Considered a peasant’s meal in Italy for centuries, modern pizza attributes itself to baker Raffaele Esposito of Napoli (Naples), who in 1889 created a special pizza for the visiting Italian King Umberto and Queen Margherita. The pizza, named after the queen, was patriotic in its resemblance to the Italian flag; red (tomatoes), white (mozzarella cheese), and green (basil). It received rave reviews, setting the standard by which today’s pizza evolved.

The idea of using bread as a plate came from the Greeks, who ate flat round bread (plankuntos) baked with an assortment of toppings. The tomato came to Italy from Mexico and Peru through Spain in the 16th century as an ornamental plant first thought to be poisonous. True mozzarella is made from the milk of the water buffalo imported from India to Campania in the 7th century. So, the Neopolitan baker, as the saying goes, put it all together. Also, in 1830 the world’s first true pizzeria, Antica Pizzeria Port’ Alba in Naples, opened and is still in business today!

Pizza migrated to America with the Italians. Gennaro Lombardi opened the first U.S. pizzeria in 1895 in New York City at 53 1/3 Spring Street, but it wasn’t until after World War II when returning GI’s created a nationwide demand for the pizza they had eaten and loved in Italy that pizza went public. In the late 1950’s, Shakey’s and various other mass production pizza parlors appeared and further popularized pizza.

Pizza in this day and age is not limited to the flat round type. It’s also deep-dish pizza, stuffed pizza, pizza pockets, pizza turnovers, rolled pizza, pizza-on-a-stick, pizza strudel, etc., all with combinations of sauce, cheese, and toppings limited only by one’s inventiveness. However, the best pizza still comes from the individual pizzaiolo, a pizza baker, who prepares his yeast dough and ingredients daily and heats his oven for hours before baking the first pizza.

Chef Cali’s Pizza Sauce

Makes: 3 cups

INGREDIENTS
1 can (28-ounces) whole peeled tomatoes, in juice
2 tablespoons olive oil, to sauté
1 small white or sweet onion, finely diced and minced
1 clove garlic, peeled and minced
3 to 4 fresh basil leaves
1 teaspoon dried oregano
Pinch sea salt
Pinch fresh ground black pepper
Pinch sugar, optional

PROCEDURE
Empty the contents of the tomato can in a mixing bowl and coarsely crush the tomatoes with a fork or your hands, leaving them just a little chunky.

In a heavy bottom 2-quart saucepot, add the olive oil, over a medium high flame and heat a little. Add the onions and sauté until slightly translucent. Add the garlic and sauté about a minute until golden. Quickly add the crushed tomatoes to the mix. Stir well and bring to a simmer. Season with salt and pepper, to taste, and add the fresh basil and oregano.

You can add a touch of sugar if desired or if tomatoes are tart. Simmer on a low flame, stirring often for at least 15 minutes.

If not using right away, cool down and store in airtight container in the refrigerator, up to 1 week.

Chef Cali’s Pizza Dough

Makes:  2, 14” pizzas

INGREDIENTS
1/4 cup warm water (about 110 degrees)
1 envelope active (not instant or rapid rise) dry yeast (about 2 ¼ teaspoons, a 4 oz. jar of yeast = 14 tablespoons)
1 teaspoon sugar
4 cups bread flour
1/2 teaspoon sea salt
1 ½ cups cold water
1 tablespoon olive oil
Yellow cornmeal, for sprinkling the baking sheet

PROCEDURE
In a bowl, combine warm water, yeast, and sugar. Stir to combine.

In a large bowl, combine flour and salt.

Add the yeast mixture, cold water, and oil. Be careful not to overwork the dough. Scrape dough out onto a lightly floured counter and knead for several minutes until dough is smooth. Allow dough to rest for 2 to 3 minutes. Place dough in oiled bowl and allow to rise at room temperature for about 1 hour.

Punch dough down, let rise another 30 minutes.

Preheat oven to 400 degrees and place cookie sheets in oven (inverted). Form a 10 to 14-inch pizza crust and place on a piece of parchment paper sprinkled with yellow cornmeal. Place topping on the crust and place the pizza, with the parchment paper, in the oven on hot inverted cookie sheet. Bake until golden, about 10 minutes.

ABOUT YEAST … Yeast is a living, microscopic, single-cell organism that, as it grows, converts its food (through a process known as fermentation) carbon dioxide. This trait is what endears yeast to breadbakers. The art of breadmaking needs the carbon dioxide produced by yeast in order for certain doughs to rise. To multiply and grow, all yeast needs is the right environment, which includes moisture, food (in the form of sugar or starch) and a warm, nurturing temperature (70° to 85°F is best).

The breakdown of the yeast causes effervescence, the giving off of gasses which get trapped in the dough, and the lump of dough expands. As the bread is usually in a tin, the only way it can expand is upwards. A lump of dough not in a tin will expand sideways as well as upwards.


Ann Marie’s 50th Birthday Party Menu

 

Passed Hors d’oeuvres
 
Tarts de provence with caramelized onion, bleu cheese and thyme
 
Smoked salmon on dilled lemon zest scone
 
Silver dollar crab cakes with zesty three pepper aioli
 
Bacon wrapped dates with goat cheese
 
Dinner
 
Amuse Bouche
Grilled bosc pears and prosciutto with balsamic glaze and arugula
 
First Course – Soup

Potato Leek
 
Second Course – Salad

Salad nicoise towers
 
Intermezzo

Champagne Ice
 
Entrée

Filet mignon with Roquefort and French onion relish
Truffled potatoes anna
Sautéed spinach with lemon zest and pinenuts
 
Cheese Course

Warm brie in puff pastry with apricot confit and almonds
 
Dessert

Trio – bananas foster and chocolate mousse

 

Chocolate Mousse

Makes: 4-6 Servings
 
INGREDIENTS
 
8 oz. semi or bittersweet chocolate
4 tablespoons unsalted butter
5 eggs, separated
2 tablespoons Grand Marnier or other liqueur
6 tablespoons sugar
¾ cup heavy whipping cream
 
PROCEDURE
 
Place the chocolate and butter in a double boiler (or bowl set over barely simmering water) and allow to melt, stirring until smooth.
 
Remove from heat and whisk the egg yolks into chocolate and butter — one at a time — and then whisk in liqueur.
 
In a separate bowl, beat the egg whites until foamy, gradually adding the sugar. Continue whipping until soft peaks form.
 
In a separate bowl, beat whipping cream to soft peaks.
 
Gently fold alternating batches of egg whites and whip cream into chocolate mixture being careful not to over process or “beat.” Transfer to serving glasses and chill for at least 2 hours before serving.

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