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Posts Tagged ‘dips’

Despite the snowstorm and the lack of “H” recipes, four of us stuck it out and had a very delicious dinner.  On the menu this night we had:

Challah with honey butter

Sweet potato and turnip latkes

Honduran tacos

Hearts of palm dip with pita bread

Due to the snowstorm and other work related activities, we were short two people which left us with no dessert.  The dessert was supposed to be Hazelnut cupcakes, but maybe that will be for another event.

More pictures and recipe sidebars should be added in the next few weeks.

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Feta cheese dip with bagel chips, French almond macarons, fondue, Filipino egg rolls, sweet potato falafel and focaccia.  Are you salivating yet?

Filipino Egg Rolls
Lumpiang Gulay (Vegetable Egg Rolls)

2 cloves garlic, minced
1 tablespoon vegetable oil
1 medium-sized onion, sliced
1 small yam, peeled and cut into thin 1-inch strips
1 medium-sized potato, peeled, cut into thin 1-inch strips
1/2 lb green beans, thinly sliced diagonally
1 carrot, peeled and cut into thin 1-inch strips
1/4 part of a whole cabbage, cut thinly into long strips
2 tablespoons soy sauce
thin egg roll (lumpia) wrappers
vegetable oil for frying egg rolls

In a deep skillet over medium heat, saute garlic in oil until lightly browned. Add onion, stir for 1 minute. Add yam, potato, green beans, carrot, soy sauce, salt and pepper.
Stir and cook in medium heat for about 10 minutes or until vegetables are crisp-tender. Add cabbage. Cook for another 3-4 minutes. Remove from heat. Set aside and let cool.

If using a package of frozen thin egg roll wrappers, carefully separate wrappers into individual pieces when totally defrosted. Place 2-3 tablespoons of the vegetable mixture in a line along the middle of wrapper. Wrap into rolls securely (see tip below). Wet edge with a little water to seal.
In a non-stick skillet over medium heat, fry egg rolls in vegetable oil until browned on both sides. Place cooked egg rolls upright in a colander to drain excess oil. Serve while warm and crispy with vinegar sauce on the side.

Tip: To wrap mixture in egg roll wrappers, place a sheet of wrapper on a plate.
Diagonally place filling in a line on the middle of wrapper. Fold bottom edge up to the filling to cover it, then fold the right and left sides. Roll securely towards the other edge. Wet edge with a touch of water to make it stick.

Vinegar Sauce: In a sauce dish, mix 1/4 cup vinegar, 2 cloves minced garlic, salt and pepper to taste.

Tina made foccaccia:

Combine 1 Tbsp sugar, 1 Tbsp yeast and 1 1/2 cups lukewarm water.  (allow to ferment)

Mix 3 cups flour, 1 tsp salt and water mixture.  Knead, adding flour as needed until the dough is smooth.

Place dough in an oiled bowl and allow to rise until doubled, approximately 1 hour.

Punch down and flatten onto an oiled sheet pan, it should be at most one inch thick.  Brush with oil and let sit until doubled, approximately 15 minutes.

Sprinkle with crushed rosemary and 1 1/2 tsp kosher salt.

Bake at 400* for 20 minutes or until browned.

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