• Asian Rice Paper Wraps

• Baked Mac and Cheese

• Banana, Pear and Curry Pasta

• Beans with Sweet Corn and Pumpkin

• Breakfast Quinoa

• Bruschetta Sauce for Pasta

• Classic Biscuits

• Coconut Rice

• Creamy Coconut Polenta

• Creamy Zucchini, Lemon, and Pea Pasta with Crispy Pancetta

• Crispy Portobello and Chevre Ravioli

• Curried Quinoa Salad with Black Beans and Mango

• Forage Caprese Picnic Salad

• Fresh Fig, Prosciutto and Gorgonzola Pizza

• Fridge-Cleaner Strata

• Garganelli with Fennel Sausage and Melting Leeks

• Gluten-Free Mac and Cheese

• Gluten-free Millet Biscuits

• Gratin of Spinach, Lentils and Sylvan Star Gouda

• Honey Hazelnut Granola

• Jim Lahey's No-Knead Bread

• Kaffir Coconut Rice

• Lentil Pancakes with Sunny Side Up Eggs and Truffle Oil

• Lentil Salad

• Linguine Carbonara

• Linguine with Lemon Basil Tomato Sauce

• Linguine with Walnut Butter and Sage

• Lokshin Kugel (Noodle Pudding)

• Manti - Turkish Ravioli

• Mushroom-Barley Risotto with Rosemary and Cranberries

• Pappardelle with Buffalo Mozzarella and Braised Asparagus Sauce

• Pappardelle with Steelhead Trout, Preserved Lemon and Creme Fraiche

• Parmigiano-Reggiano Crisps with Goat Cheese Mousse

• Pasta alla Norma

• Pasta Stuffed with Homemade Ricotta in Tomato Sauce

• Pasta with Kale

• Pasta with Potatoes and Garlicky Salsa Verde

• Pita Bread

• Pizza Dough

• Prima Donna Mac and Cheese with Bacon and Chard

• Provenal Caramelized Onion Pizza

• Pumpkin Ravioli

• Pupusas

• Quinoa with Charred Corn, Scallions, Browned Butter and Mint

• Red Beet and Beet Greens Risotto

• Risotto con Asparagi e Prosecco

• Risotto with Kabocha Squash, Leeks and Clams

• Risotto with Tomatoes and Fennel

• Roasted Garlic and Gorgonzola Pizza

• Roasted Garlic, Carrot and Goat Cheese Ravioli in Browned Butter

• Savoury Potato Kugel

• Spicy Summer Noodles with Fresh Vegetables

• Spring Greens Risotto

• Sweet Apricot Kugel

• Sweet Potato Aloo Gobi

• Tomato Tarte Tatin with Goat Cheese

• Walnut Farka

Asian Rice Paper Wraps

Jan/Feb 2009
Asian food stores carry rice paper wraps, used for Vietnamese salad rolls like these.

4 oz rice vermicelli
1 c. shredded cabbage
1 c. chopped cooked shrimp
1/3 c. shredded carrots
3 T. chopped green onions
4 t. Mitsukan sushi vinegar/seasoning (or pinch of salt and sugar to rice vinegar)
2 t. fish sauce (nam pla, nuoc mam)
8 rice paper wraps
Peanut sauce for dipping (recipe follows)

Soak the rice vermicelli in boiling water for 3 to 5 minutes until soft. Drain well. In a large bowl, toss together the cabbage, shrimp, carrots and green onions. Mix together rice vinegar and fish sauce and toss with the cabbage mixture.

Soften a rice paper wrap in lukewarm water for about a minute. Remove the wrap carefully and place it on a paper towel. Place about 1/4 cup vermicelli and 1/4 cup cabbage mixture on the side closest to you. Fold the ends in, then roll from the side closest to you, like an egg roll. Follow the same procedure for the remainder of the wraps. Serve with peanut sauce. Makes 8 wraps.

Peanut Sauce
Whisk 1/4 cup coconut milk with 2 to 3 heaping tablespoons of peanut butter. Flavour with soy sauce and chile paste, if you want heat (thin with hot water for dipping). To toss this flavourful sauce with noodles, leave sauce thick-ish.