Dans Gourmet Restoration

·          THAI SPRING ROLLS ·          1 small shallot, minced ·          3 cloves garlic, minced ·          1 thumb-size piece galangal OR ginger, grated ·          2 green onions, sliced into matchstick pieces ·          1 red chili, minced, OR 1/2 to 1 tsp. cayenne pepper (omit if you prefer very mild spring rolls) ·          1/2 cup shredded or finely chopped cabbage ·          4-6 shiitake mushrooms, cut into matchstick pieces ·          1/2 cup medium to firm tofu, sliced into matchstick pieces (If non-vegetarian: add 1/2 cup cooked baby shrimp) ·          approx. 2 cups bean sprouts ·          1/2 cup fresh coriander, roughly chopped ·          1/2 cup fresh basil, roughly chopped ·          2 Tbsp. oil, plus more for deep-frying ·          1 pkg. spring roll wrappers (thawed if frozen) ·          STIR-FRY SAUCE: ·          2 Tbsp. regular soy sauce ·          2 Tbsp. fish sauce OR vegetarian stir-fry sauce (I like Lee Kum Kee brand) ·          2 Tbsp. lime juice ·          1/4

I made this for one of my Wine Appreciation classes - it was very easy, and REALLY good!  Very authentic taste.  I got the recipe on line, and really tweaked it very little.  The recipe for the spring rolls will be in a different post Ingredients: ·          8-12 skinless chicken thighs, cut into thin strips ·          1 package wooden skewers ·          SATAY MARINADE: ·          1/4 cup minced   lemongrass  , fresh or frozen ( I used lemongrass in a jar) ·          2 shallots  ·          3 cloves garlic ·          1-2 fresh red chilies, sliced ·          1 thumb-size piece ginger, minced ·          1/2 tsp. dried turmeric ·          2 Tbsp. ground coriander ·          2 tsp. cumin ·          3 Tbsp. dark soy sauce (available at Asian food stores) ·          4 Tbsp. fish sauce ·          5-6 Tbsp. brown sugar ( to taste) ·          2 Tbsp. vegetable oil Preparation: :   . 1.         If using wooden skewers, soak them in water while you prepare the meat (to prevent burning).  2.       

I felt the need to repost this, since I last posted it in 2010.  Just made this again last night - almost exactly the same circumstances - fire going, cold..... Lynne was in NYC all day, and wanted a tasty dinner, and a toasty, awesome smelling house for her to come home to!  Also, this dish is the homework for my cooking basics 101 class at work..... anyway, here it is!  Boy, do I love this time of year in  New England  – cold outside, nice toasty fire going inside – and all day to cook!  The only thing missing is a little snow!  Roaring Fire - an Osso Buco Essential!  Definitely time to make the first Osso Buco of the season!  My wife and I love this dish  -  not only because it tastes awesome, but boy does it make the house smell great as it simmers. It is a great winter dish to make. (Ok, I have to admit I cheated and we made it back in August – what can I say – I like it!)  Many people don’t know what it is, or have only seen it on restaurant menus – usually pretty expe

ot this one from Allrecipes.com - made it as is - came out great.  The dressing in particular was fantastic! Classic Wedge Salad with Homemade Blue Cheese Dressing 1/2 lb crumbled blue cheese 1/4 cup sour cream 1/3 cup buttermilk 1/2 cup mayonnaise 1/4 cup red wine vinegar 1 Tbs extra-virgin olive oil 1 1/2 Tbs white sugar 1 clove garlic, minced ground black pepper to taste 1 head iceberg lettuce, cut into 8 wedges 2 roma tomatoes, diced 1 small red onion, thinly sliced