Wasabi Spring Rolls With Warm Asparagus And Shiitake Mushrooms Recipes

Steps:

• Cut 1 bunch asparagus into thirds. Heat 2 teaspoons sesame oil in a skillet over medium heat. Cut a 1-inch piece ginger into matchsticks, add to the skillet and cook, stirring, 1 minute. Add 3 cups quartered shiitake mushroom caps and 1 sliced garlic clove and cook, stirring, 2 minutes. Add the asparagus and 1/3 cup water; bring to a boil, cover and cook until crisp-tender, 3 minutes. Add 1 tablespoon each soy sauce and butter; cook, stirring, 1 minute. Season with salt and pepper.

Steps:

• To make the dipping sauce: In a small bowl, combine sambal oelek, honey, lemon juice, rice wine vinegar and salt. Mix well. Cover and refrigerate up to a week.
• To make the spring rolls: Combine butter and garlic in a sauté pan over medium high heat, and stir until butter is foamy and garlic is fragrant but not browned. Add oyster mushrooms, shiitake mushrooms, chili and salt to taste. Cover and cook over medium heat until mushrooms have released their juices and are soft and glazed, about 6 minutes. Add lemon zest, ginger and chervil or tarragon, and sauté 1 minute. Remove from heat and spread across a small plate. Place in the freezer, uncovered, mixing occasionally until very cold, about 15 minutes.
• Place a spring roll wrapper in front of you, like a diamond, so a point faces you. Lightly brush the four corners of the wrapper with beaten egg yolk. Place 2 tablespoons of the mushroom mixture into the bottom quarter of the wrapper. Starting from the bottom corner, roll the wrapper, folding in the side corners so they get wrapped up, and keep rolling until closed. Repeat to make 8 rolls.
• In a deep fryer, wok or skillet, heat oil to 350 degrees. Add spring rolls, working in batches if necessary, and fry until golden brown, about 5 minutes. Remove with slotted spoon. Drain on paper towels. If desired, season lightly with salt and white pepper. Divide dipping sauce among 4 very small bowls, and place a bowl on each of 4 plates. Place 2 lettuce leaves on each plate, place a spring roll on each leaf. Wrap spring rolls in the lettuce and dip.

Steps:

• In a small bowl dissolve miso in 2 tablespoons warm water. Mix in rice wine. Set aside.
• Cut each asparagus spear in half. (Or hold a spear in both hands, closer to the tough, woody end than to the tip. Bend the stalk until it snaps.) Heat walnut oil in a large cooking pan over medium-high heat and swirl to coat pan. Add shiitake mushrooms; saute until softened, about 1 minute. Add asparagus spears; saute until heated through, about 1 minute. Stir in miso mixture. Remove from heat; let cool.
• Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface.
• Spread about 1 teaspoon wasabi paste horizontally just below the center of the wrapper. Top the wasabi with 2 tablespoons of the spring-roll filling in an even horizontal mound. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way. Serve fresh rolls whole or cut in half, with Lime and Soy Dipping Sauce.

Steps:

• In a hot wok or saute pan add the oil followed by the garlic, ginger and chile. Be careful not to burn. Add the hoisin and briefly saute to get the raw taste out. Add the shiitakes, leeks and bean sprouts. Check for seasoning. Let cool in a strainer and drain well. When cool, add the cilantro, scallions and bean thread. Lay out a lumpia wrapper with corner facing you. Place a small mound at the bottom, moisten edges with eggwash and roll bottom corner towards the middle. Fold in both sides and continue rolling. Finish roll and let rest. Deep fry at 350 degrees until golden brown, about 5 minutes. Serve with mint dipping sauce.
• Mix all ingredients in a small bowl.

Steps:

• Roll out each pastry sheet on work surface to 10-inch square. Cut each into 4 squares. Using small knife, score 1/2-inch border (do not cut through pastry) around inside edges of each square. Arrange squares on 2 rimmed baking sheets. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Melt butter in heavy large skillet over medium-high heat. Add mushrooms; sprinkle with 1/4 teaspoon coarse salt and 1/4 teaspoon pepper. Sauté until tender and lightly browned, about 4 minutes. Transfer mushrooms to large bowl; cool 15 minutes. Add asparagus, chopped thyme, lemon peel, 3/4 teaspoon coarse salt, and 1/4 teaspoon pepper to mushrooms. Mix in crème fraîche and cheese. DO AHEAD: Filling can be made 1 day ahead. Cover; chill.
• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Mound filling atop pastry squares, leaving 1/2-inch plain border.
• Bake tarts 12 minutes. Reverse sheets. Continue to bake tarts until crusts are puffed and golden and filling is cooked through, about 10 minutes longer. Transfer to plates; garnish with thyme sprigs.
• Sold at most supermarkets and at specialty foods stores.

Steps:

• Remove any hard fibrous stems from the mushrooms and clean carefully by brushing the mushrooms with a damp cloth or mushroom brush to remove excess dirt. Place the mushrooms in a food processor and pulse quickly to chop into 1/4-inch bits.
• Heat 2 tablespoons vegetable oil in a large skillet over high heat until hot but not smoking. Add the mushrooms to the pan and saute until the mushrooms begin to sweat, about 2 to 3 minutes. Add the chopped shallots and ginger and saute until translucent. Sprinkle in the five spice powder and chopped scallions, season with salt and pepper and stir in the sesame oil. Set aside to cool.
• Lay out the egg roll wrappers and cut into 4 equal squares. Brush a square of wrapper with some water, place a dollop of the mushroom mixture in the center and roll the sides of the wrapper inwards to enclose the filling. Rolling away from yourself, roll up the wrapper into a cigar shape and enclose the filling completely. Seal the ends with some of the water. Continue to finish filling the wrappers and refrigerate them several hours to firm them before cooking.
• Heat the oil in a deep skillet to 345 degrees. Fry the spring rolls, in batches, until crisp. In a bowl, combine the ingredients of the dipping sauce and serve with the spring rolls.
• Place all of the ingredients into the bowl of a food processor and pulse rapidly to a very coarse texture. Do not make too soft or pasty. Fill the springroll wrappers with the shrimp filling and follow all directions for cooking.;

Steps:

• Combine ingredients in bowl. Cover and chill. Keeps up to a week.

Steps:

• To make the filling, combine the sugar, the 1/2 teaspoon cornstarch, and the soy sauce in a bowl. Add the pork and shrimp and stir to coat well. Set aside.
• Put the remaining 1 1/2 tablespoons cornstarch into a small bowl and dissolve it in 3 tablespoons of the reserved mushroom soaking liquid. (Use water or stock if you mistakenly discarded the liquid.) Set aside.
• Heat 1 1/2 tablespoons of the oil in a large skillet over high heat. Add the ginger and garlic and cook, stirring constantly, for about 30 seconds or until fragrant. Remove the garlic and ginger with a slotted spoon and discard. Add the pork and shrimp mixture, stirring constantly to separate the pork into shreds and shrimp into nuggets, and cook just through, about 1 1/2 minutes. Transfer to a platter. Add the remaining 1 1/2 tablespoons oil to the skillet. When the oil is hot, add the mushrooms, bamboo shoots, bean sprouts, and salt. Cook, stirring constantly, for about 5 minutes, or until the bean sprouts are soft and just cooked through. The mixture will be about half of the original volume. Return the pork and shrimp to the skillet and stir to combine. When heated through, about 45 seconds, lower the heat slightly. Give the cornstarch mixture a stir and pour over the filling mixture. Cook for about 30 seconds, to bind the mixture. Transfer to a platter and spread out. Set aside to cool completely before using. You should have about 3 cups. (The filling can be prepared 2 days in advance, covered, and refrigerated after cooling. Return to room temperature before wrapping.)
• Before assembling the spring rolls, line a baking sheet with parchment paper. For each spring roll, place a skin, smooth side down, on your work surface. Place a generous 2 tablespoons of filling slightly below the center of the skin. Follow the directions on page 75 to create a cigar shape. Before folding in the sides, brush some beaten egg on all of the exposed edges to ensure a good seal. Set the finished rolls, seam side down, on the prepared baking sheet. Keep them covered with a kitchen towel to prevent drying. (To freeze, put them on a baking sheet, about 1/2 inch apart, and slide them into the freezer. After they have hardened, about 1 hour, transfer them to a zip-top bag and keep frozen. Fry them unthawed. They will take a little longer than 3 minutes but will be just fine.)
• Heat 1 inch of oil in a wok, saucepan, or deep skillet over medium-high heat to about 350°F on a deep-fry thermometer. (If you don't have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if bubbles rise immediately to the surface and encircle the chopstick, the oil is ready.) Slide in a few spring rolls and fry, turning as needed, for about 3 minutes, or until golden brown and very crisp. Remove from the oil and drain. Return the oil to temperature, then repeat with the remaining rolls. After all the rolls are fried, you may refry them for 30 seconds in 350°F oil to quickly reheat. (Alternatively, keep the rolls in a warm oven during frying.)
• Serve the spring rolls hot, whole or halved diagonally, with the vinegar as a dipping sauce.

Steps:

• Combine fish sauce, wine or sherry, 1 1/2 teaspoons ginger, and cilantro leaves in a medium bowl. Add lobster; toss to coat. Cover and marinate in refrigerator for 30 minutes.
• Heat oil in a large cooking pan over medium-high heat and swirl to coat pan. Add green tea and saute until fragrant, about 30 seconds. Add remaining ginger and saute another 30 seconds. Add lobster mixture; stir and toss until it heats through, about 1 minute. Remove from heat. Let cool, then mix in mango.
• Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface.
• Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way.
• Cover finished rolls with a damp cloth to prevent them from drying. Serve fresh rolls whole or cut in half, with Sweet-and-Sour Chili Sauce.

Steps:

• Heat oven to 200 degrees. Line a baking sheet with parchment paper (it should be twice as long as the pan). Lay asparagus in a pile in the center. Scatter mushrooms and prosciutto on top. Drizzle with 2 tablespoons oil and season with 1/4 teaspoon salt, the pepper and nutmeg. Toss vegetables to coat evenly. Lay tarragon over top.
• Fold parchment to completely enclose vegetables, and staple top and sides shut (or tie up with string). Transfer pan to oven and bake for 1 hour. Asparagus should be just cooked through. If too crisp, return to oven until done to taste.
• In a small pot over medium-high heat, bring 3/4 cup plus 3 tablespoons water, 2 teaspoons olive oil and remaining salt to a simmer. Stir in couscous and remove pot from heat. Cover and let stand for 5 minutes. Fluff with fork.
• Spoon couscous onto serving plates and drizzle with oil. Divide prosciutto and vegetables, and their juices, among the plates and serve.

Steps:

• Steam the asparagus until tender but firm. Drain and set aside. Meanwhile, bring four quarts of water to boil for the fettuccine.
• Heat the oil in a large frying pan. Add the garlic and the shallots and saute for one minute. Add the mushrooms and saute until tender (three to four minutes). Season to taste with salt and pepper.
• Add the asparagus and parsley and keep the mixture warm until the fettuccine is cooked.
• Cook the fettuccine until al dente, drain and transfer to a heated serving bowl. Add the sauce, toss and serve. Pass the cheese separately.

Steps:

• Cut asparagus spears in 1/2 lengthwise, 7 into 1 inch pieces.
• Melt the butter in wok& add the shallots& ginger.
• Sauté until just tender.
• Add the asparagus& mushrooms.
• Season w/ salt& pepper& cook for 2 minutes.
• Add the vermouth& cover.
• Cook for 2 minutes, shaking the pan once or twice, Sprinkle with the orange (fresh) zest.
• Cook 1 more minute.