Spring into the New Year with fresh Mango Spring Rolls!

A fresh and fun way to start off the new year!  These mango spring rolls have a side of spicy thai vinaigrette and are a fun finger food or appetizer.  I'm taking them over to a friend's house for New Years tonight- yum!

Spicy thai vinaigrette

3/4 c rice vinegar

3/4 c fresh squeezed lemon juice

3 or 4 stalks lemongrass coarsely chopped

2 Tbsp (or less if too hot) hot chili oil

1 head of garlic cut in half

1.5 Tbsp fish oil

a little less than 1/2 cup sugar

1/2 Tbsp cornstarch dissolved in 2 Tbsp water

2 Tbsp cilantro, chopped

1. Combine first 7 ingredients in saucepan, bring to boil and simmer for 15 minutes.
2. While still hot, whisk in cornstarch, remove from heat, and allow to cool.
3. Strain, then add cilantro when ready to serve

Fresh mango spring rolls

2 oz thin rice noodles

2 cups boiling water

8 round rice paper sheets (approx 8 inches)- to get these pliable, fill a shallow dish with warm/hot water, then dunk the sheet in for approx 10 seconds or until it feels bendable.  Don't over-soak

4 large lettuce leaves, rib removed, and cut in half

1/2 c spinach leaves

2 carrots, sliced or grated

1 large mango peeled and sliced

1/2 c basil leaves

1/2 c mint leaves

1. Soak the rice noodles in the water for 15 minutes until tender.  Drain and set aside.
2. Assemble the spring rolls similar to a burrito:  place lettuce and spinach about 1 inch from the edge, then noodles, then carrots, mangoes, and finish with a large basil leaf, and 3 mint leaves.  Fold bottom edge up over the fillings, roll, then fold the sides in and continue rolling.
3. Cut the rolls in half before serving and use the vinaigrette for dipping

A decadent way to start off the new year-Triple mousse gluten free cake!

As we're getting ready to usher in 2011 and all the new adventures and experiences, why not indulge a little and toast to some of the sweeter things in life with this devilish gluten free chocolate mousse cake?

Mousse mousse mousse gluten free cake (adapted from America's Test kitchen):


Bottom Layer:
6 Tbsp unsalted butter, cut into 1 Tbsp pieces
7 oz bittersweet chocolate chopped fine
3/4 tsp instant coffee
1 1/2 tsp vanilla extract
4 large eggs, separated
pinch salt
1/3 c packed light brown sugar

1. Adjust oven rack to middle position and preheat oven to 325. Butter bottom and sides of 9 1/2 in springform pan. Melt butter, chocolate, and espresso powder in heat proof bowl set over saucepan filled with simmering water. Remove from heat and cool mixture slightly (about 5 min). Whisk in vanilla and egg yolks and set aside.
2. Beat egg whites and salt at med speed until frothy (30 sec). Add half of the brown sugar and beat until combined, about 15 sec. Add remaining brown sugar and beat at high speed until soft peaks form when whisk is lifted, about 1 min longer. Fold one third of beaten egg whites into chocolate mixture to lighten. Fold remaining egg whites until no white streaks are seen. Carefully pour batter into prepared pan and smooth top.
3. Bake until cake risen, firm around edges, and center set but still soft, 13 to 18 minutes. Transfer to wire rack and cool completely (about an hour). Cake will collapse as it cools.

Middle layer:
2 Tbsp cocoa powder
5 Tbsp hot water
7oz bittersweet chocolate, chopped
1 1/2 cup cold cream
1/3 cup granulated sugar
1/8 tsp salt

1. Combine cocoa powder and hot water in small bowl and set aside. Melt chocolate in large heatproof bowl set over saucepan of simmering water, stir until smooth. Remove from heat and cool 2 to 5 min.
2. Whip cream, granulated sugar, and salt at medium speed for 30 sec, then increase speed and whisk until peaks form; 15 to 60 sec longer.
3. Whisk cocoa powder mixture into melted chocolate until smooth. Fold 1/3 whipped cream into chocolate mixture to lighten. Fold remaining whipped cream until no white streaks remain. 
4. Spoon mousse over bottom layer in springform pan and wipe inside edge with paper towel to remove any drips. Refrigerate at least 15 min while making last layer.

Top layer:
3/4 tsp powdered gelatin
1 Tbsp water
6 oz white choc chips
1 1/2 cup heavy cream

1. Sprinkle gelatin over water in small bowl and let stand at least 5 min. Place white choc in medium bowl. Bring 1/2 c cream to simmer in small saucepan over medium-high heat. Remove from heat, add gelatin mixture and stir until dissolved. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 sec. Cool to room temp. Mixture will thicken.
2. Whip remaining cup of cream at medium speed until begins to thicken (30 sec); increase speed to high and whip until soft peaks form (15 to 60 sec). Fold 1/3 whipped cream into white chocolate mixture to lighten and then fold in remaining cream until no white streaks remain. Spoon white chocolate mousse on top of middle layer and chill in refrigerator at least 2.5 hours

For chocolate curls:
1. Warm block of bittersweet chocolate in the microwave (roughly 20 sec) and use veggie peeler or sharp knife to make shavings

Thoughts of Hawaii

While working on my first chapter of my dissertation today, watching the rain turn to snow, I am reminded of the abundance of produce in Hawaii and how lucky I was to live there for an extended period of time.  Today's recipe was inspired by the green papaya salad I would get every so often at the Maku'u marketplace on Sundays in Keaau, HI.  Very simple, and very "fresh".  I've found green papaya here in UT and made this a couple times since I've been back.  You can get something similar at thai restaurants if you order Som Tam.

Green papaya salad
1 green papaya, peeled, sliced in half, seeds removed, and shredded using cheese grater or food processor
1 or 2 tomatoes
1 lime
1 or 2 thai peppers (depending on your spiciness)
1/4 cup roasted peanuts
2 cloves garlic
1/2 onion, chopped

1. Place the onion, peanuts, garlic, and thai peppers in a food processor and process until the peanuts are finely chopped.
2. Mix the shredded papaya, chopped tomatoes and lime juice in a bowl and add the peanut mixture.
3. Add more lime juice or salt for flavoring (I used salted peanuts)

Gluten free Egg Bread

For Chanukah this year I decided to have a small group of friends over for dinner.  It was nice to share with friends some of my family's traditional Chanukah foods.  One food item I have really been craving since developing my gluten intolerance was challah bread.  I think it's a combination of the sweetness and richness that the eggs provide that almost makes this a dessert bread.  So, I was skeptical to try and recreate this gluten free, but I was pleasantly surprised by the result!

Gluten free Challah/Egg Bread (adapted from Gluten-Free Baking)
1 lb gluten free flour blend (*see below)
2 tsp salt
1 Tbsp active dry yeast
4 oz sugar
2 tsp xantham gum
6 egg yolks
1/3 cup oil
14 oz sparkling water

1. Combine flour, salt, yeast, sugar, and xantham gum in mixing bowl.  In a separate bowl combine egg yoks, oil, and sparkling water.
2. Add liquid ingredients to dry ingredients and mix for 4 minutes on medium speed.
3. Pour batter into 2 greased 8.5" x 4.5" x 2.5" loaf pans and proof in a warm humid environment, covered for 40 to 50 minutes.  I heated 2 cups of water in a microwaveable measuring cup on high in the microwave for 5 minutes, then placed the loaf pans covered with plastic wrap in the microwave.  Halfway through the proofing I re-microwaved water for 2 minutes and then put the pans back in the microwave with the door closed.
4. Bake at 325 for 50 to 60 minutes, or until the sides are pulling away from the pan and the internal temperature is 200.
5. Remove bread from pan immediately and cool on a wire rack.

*Flour blend:
6 oz white rice flour
4 oz tapioca starch/flour
4 oz soy flour
2 oz whey powder

The texture of the batter makes braiding the challah impossible, but the taste was still great!  And it made for decent sandwich bread later in the week, and froze well too!

Procrastination at its finest

As my pile of fun food pictures continues to accumulate, I decided I better get started and actually post on here regularly or I never will.  I thought I would start with a spicy tomato and turkey mexican soup that I made with the leftover turkey and turkey stock I made from Thanksgiving turkey.  It had a nice spiciness about it and was very satisfying.  I didn't really measure things exactly, so you will want to add spices and flavorings to taste.

Spicy tomato and turkey mexican soup

4 ancho chilis- coarsely chopped

1 cup water

1 clove garlic

1/2 med onion

cumin

salt

small can of tomatoes

1 1/2 cups dry black beans (prepared as directed, or use canned beans)

1 lb turkey-shredded

1 med onion

4 chili peppers (hotness to desired level)

2 cloves garlic

2 cups water

2 cups turkey broth

1 chopped bell pepper

1 1/4 cup corn

15 oz can tomatoes

2 tsp cumin  (more or less to taste)

2 Tbsp chili powder (more or less to taste)

bay leaf

3 Tbsp cilantro (more or less to taste)

1.  Combine ancho chilis, water, garlic, and onion in small sauce pan.  Cook for 1/2 hour until most of the water is gone, then blend in a food processor with the small can of tomatoes, 1 tsp cumin, and pinch salt (more to taste).

2.  Sauté onion and garlic in a Tbsp of olive oil until garlic smells and onions are translucent, and add the chili powder.

3.  Combine remaining ingredients (except cilantro) in the crock pot and add the aromatics (onion and garlic), and the ancho chili puree.

4.  Cook on low for 8 to 10 hours.

5.  Add as much chopped cilantro as you like in the last 15 minutes of cooking and adjust salt/seasoning levels.

6.  Enjoy!  Serving suggestions include toasted corn tortillas on top, or cheese, or as is.  Yum!