Alexandra Skrabut

SPRING ROLLS

Yield: approx. ½ dozen spring rolls

Ingredients:

                  1-2 cloves of garlic, minced

                  ½ inch piece of ginger, grated

                   1 green onion, sliced into matchstick pieces

                  ½  tsp. cayenne pepper (omit if you prefer very mild spring rolls)

                  1/3 cup shredded or finely chopped cabbage

                  2-3 mushrooms, cut into matchstick pieces

                  approx. 1/2 cup bean sprouts

                  1 Tbsp. coriander

                  1 Tbsp. basil

                  2 Tbsp. oil, plus more for deep-frying

                  spring roll wrappers (thawed if frozen)

STIR-FRY SAUCE:

                  1 Tbsp. regular soy sauce

                  1Tbsp. fish sauce

                  1 Tbsp. lime juice

                  1/8 tsp. sugar

TO SERVE:

Thai sweet chili sauce

Preparation:

1.     Place 2 Tbsp. oil in a frying pan over medium to high heat. Add garlic, ginger, green onion, and chili. Stir-fry until fragrant (about 1 minute). Stir-frying Tip: Add a little water to the wok/pan when it gets too dry instead of more oil.

2.     Add cabbage and mushrooms. As you stir-fry, add the sauce. Stir-fry 1-2 minutes, until vegetables have softened. Remove from heat and add bean sprouts, tossing to mix in. Then do a taste test for salt, adding a little more fish or soy sauce if not flavorful enough.

3.     To assemble rolls, lay spring roll wrappers on a clean working surface. Place one heaping Tbsp. of filling on each wrapper (if using large wrappers, you will need more). Spread filling along the width of the spring roll wrapper - you'll want to do this 2/3 of the way down, closer to you so you have room to roll it. Try not to include too much of the liquid left from the wok/pan (a slotted spoon works well for this).

4.     Sprinkle some coriander and basil over the filling. Then fold the left and right sides of wrapper over filling. Lift up the end nearest you and tuck over, rolling upwards. Secure by dipping your fingers in some water and wetting the end, "pasting" it shut.

5.     To fry spring rolls, place some oil (about 1 inch deep) in a deep-sided frying pan over medium-high heat. When oil begins to form snake-like lines across the bottom of the pan, the oil is starting to heat up. To test it, dip one corner of a spring roll into the oil. If it begins to sizzle and cook, the oil is ready.

6.     Using tongs, place spring rolls in oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown. Place on paper towels (or a clean dish towel) to drain while you finish frying the rest.

7.     Serve spring rolls while still hot with Thai Sweet Chili Sauce.

Beef PhO

Yield: approx. 2-3 quarts of soup

Ingredients:

                  1 onion, halved

                  2” nub of ginger, halved lengthwise

                  1 lb beef shank

                  32 oz beef broth

                  3 cups water

                  1 cinnamon stick

                  1 tsp. coriander seeds

                  1 tsp. fennel seeds

                  1 Tbsp. peppercorns

                  6 whole star anise pods

                  6 whole cloves

                  2 tsp. salt

                  2-3 Tbsp. fish sauce

                  1 Tbsp. sugar                 

GARNISH:

                  1 lb rice noodles

                  1 ½ cups fresh cilantro

                  1 lime, wedged

                  1-2 cups bean sprouts

                  1 jalapeno, sliced

                  2-3 green onions, sliced

Sriracha

Preparation:

1.     Turn the broiler on high and move rack to the highest slot. Place ginger, onions and beef shank on a foil lined pan. Brush with oil and sprinkle with salt and pepper. Broil on high until the ginger and onions start to char. Turn.

2.     Toast the cinnamon, peppercorns, star anise and cloves in a hot pan for approximately 5-10 minutes, or until fragrant. Pour into a mesh bag, along with coriander and fennel seeds.

3.     Pour broth, water, beef shank, charred onion half and ginger to a large pot and bring to a boil. 

4.     Add spice bag, fish sauce, sugar and salt, and begin simmering the broth for 1½-2 hours, or until beef is tender.

5.     Remove beef and set aside. Continue simmering for another hour or so.

6.     Strain the broth and return to the pot. Adjust seasons for taste: add water if it has reduced too much. If the flavor doesn’t quite shine, add 2 tsp more fish sauce, a large pinch of salt and 1 tsp. more sugar.

7.     Slice beef as thin as possible and return to pot.

8.     Boil rice noodles until softened, rinse with cool water and plate. Plate cilantro, bean sprouts, sliced lime and jalapeno on a platter.

9.     Pour broth into bowls and serve immediately. Guests can garnish their own bowls.

PINEAPPLE ICE CREAM

Yield: approx. 4-5 cups

Ingredients:

                  ½ fresh pineapple, diced

                  8 oz half & half

                  3 Tbsp. sugar

                  1 Tbsp. lemon juice

                  ¼ cup salt

                  Cubed ice

Preparation:

1.     Purée diced pineapple, half & half, and sugar until smooth

2.     Pour mixture into ice cream maker canister.

3.     Pack outer container with ice and salt.

4.     Cream until the mixture thickens into soft-serve ice cream.