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Vegetarian Mango Spring Rolls

Vegetarian Mango Spring Rolls

Reposted with permission from the American Culinary Federation, credit to Dave Woolley, Chef, CD Culinary Approach, Denver, Colorado
The National Culinary Review, April 2017

Ingredients

10 spring roll wrappers (wet under hot water 5-10 seconds)
20 thin, fresh, ripe mango slices from peeled, pitted mango
10 oz. cooked brown rice, cold
10 fresh basil leaves
10 fresh cilantro sprigs
10 fresh mint leaves
10 (3-4 inch) green onion pieces, green part only
20 (2-inch long) red pepper, thin julienne
Mango Nuoc Cham (recipe follows)

Mango Nuoc Cham
3 T. sweet chili sauce
½ t. Sriracha
½ t. fish sauce
2 T. fresh mango, pureed
2 t. fresh lime juice
1 t. fine-minced carrot
1 medium garlic clove, fine-minced
½ cup water
Salt, to taste

Instructions:

1. On cutting board, with 2-4 wet spring roll wrappers at a time, put 2 mango slices opposite each other on each roll. Add 2 leaves each basil and cilantro; add 3 mint leaves. Add 1 oz. brown rice; add 3-4 pieces red pepper julienne. Fold sides of wrapper over so each covers half filling; roll into “cigar.”

2. Prepare pre-shift; hold approximately one shift, well-wrapped, refrigerated.

3. Serve with mango nuoc cham dipping sauce.

Mango Nuoc Cham
METHOD: Mix all ingredients together. Let sit 12-24 hours to bloom. Season to taste with salt. Pour into bowl; hold for service.

Yield

10 servings

Carmelized Bosic Pear with Hazelnut Butter

Carmelized Bosic Pear with Hazelnut Butter

Ingredients

6 firm, ripe Bosc pears
2 cups granulated sugar
2 vanilla beans, split, scraped
½ t. cream of tartar or 2 t. lemon juice
2 oz. unsalted butter, cut in small pieces
1½ cups lightly toasted, skinned hazelnuts, divided
¼ cup extra virgin olive oil
¼ cup granulated sugar
1 t. salt

 

Instructions:

1. Peel and halve pears, leaving stem intact on half of each pear. Set aside.

2. Put sugar, 1 cup water and vanilla bean seeds in shallow, wide nonreactive pan with heavy bottom and tight-fitting lid. Add cream of tartar or lemon juice; stir until sugar completely moistened. Heat sugar, covered, over medium heat until dissolved and syrup bubbling. Remove lid, increase heat; continue cooking until lightly caramelized and golden-brown. Add butter; swirl in pan until melted and uniform color. Place pear halves in caramel, cut side down; cook over medium heat, occasionally basting with caramel. When sauce begins to attach itself to pears causing them to color, transfer to parchment-lined sheet pan. Drizzle with remaining caramel.

3. Set aside ½ cup hazelnuts. Put remaining 1 cup in food processor; add olive oil, sugar and salt. Pulse several times. Blend briefly on low speed; increase speed to form smooth paste, adding water 1 T. at a time if necessary to achieve slightly looser consistency than peanut butter.

4. To serve: Coarsely chop reserved hazelnuts. Drain excess caramel from pear halves. Coat with hazelnut butter; roll in chopped hazelnuts. Serve warm or at room temperature with ice cream or whipped cream.

 

Yield

 

12 servings

Reprinted with permission from the American Culinary Federation and Credit: Matt Lightner, Chef, Atera, New York
The National Culinary Review, July/August 2016

Eggplant Fiesta Ragout

Eggplant Fiesta Ragout

Ingredients

Chef & Child Ingredient of the Month, July 2015

 

1 tablespoon coconut oil
1 pound Italian or Asian eggplant, unpeeled, cut into ½-inch cubes
1 medium red onion, coarsely chopped
1 medium red pepper, diced
¼ cup cilantro, chopped (a mini food processor or spice grinder is helpful, if available)
½ cup of your favorite prepared salsa (choose your preference, from mild to hot)
1 cup black beans, precooked
½ to 1 teaspoon salt

 

Instructions:

 

To prepare beans from scratch, soak for at least 8 hours or overnight. Drain and rinse beans, then add to a large stockpot and fill with water to cover the beans by at least 6 inches. Turn heat to medium-high and bring to a low boil, then reduce heat to simmer and cook for 1 1/2 to 2 hours. Drain and rinse.

Heat oil in a large saucepan on medium heat, then add eggplant, onion, and red pepper. Sauté until eggplant is cooked through and onion is translucent, 5 to 10 minutes. Turn off heat and mix in cilantro. Let the caponata stand for 10 minutes to blend, then add salsa, beans, and salt. Serve at warm or at room temperature with tortillas, rice, or your favorite grain.

Reprinted with permission from the American Culinary Federation and Credit:Chef & Child Ingredient of the Month, July 2015

Gluten Free Banana Chocolate Chip Muffins

Gluten Free Banana Chocolate Chip Muffins

Ingredients

 

 

¾ cup sweet sorghum flour
¾ cup brown rice flour
1 t. baking soda
½ t. xanthan gum
¼ t. guar gum
¼ t. salt
2 large ripe bananas, mashed
¼ cup vegetable oil
¾ cup granulated sugar
¼ cup unsweetened applesauce
1 large egg, beaten
1 t. vanilla
½ cup semisweet chocolate chips

 

 

 

Instructions:

Preheat oven to 350°F. Coat standard 12-count muffin tin with cooking spray. In mixing bowl, combine sorghum flour, brown rice flour, baking soda, xanthan gum, guar gum and salt. In separate bowl, cream together bananas and oil. Add sugar, applesauce, egg and vanilla; mix well. Add flour mixture to banana mixture in three parts, stirring well after each addition; fold in chocolate chips. Pour mixture into prepared muffin tin. Bake for 20-25 minutes, or until toothpick inserted into center of muffin comes out clean. Cool on rack.

Yield

12 muffins

Credit: Clemson University’s Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, February 2012

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