|
Chef2Chef Recipe Club - Volume 5 Issue 93 - November 5, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Chef Brenda Palmer's Musing Number 3. Mung bean threads (cellophane noodles) are not just from the Chinese super buffet anymore! These are the easiest to work with and coolest looking pasta out there! They are so cool you don't even have to cook them! You can find them in Asian stores and more frequently in the Asian section of larger chain stores. They come in different sizes like Italian pasta. I've used them in all sorts of things and I keep coming up with more. I like to use them as a side, made just like the following recipe only sans the salmon. I've also used them as a bed for a whole-poached salmon and as you'll see they are great in salads. These two recipes are products of my musings. -------------------------------------------------- DietDivas.com FREE Weight Loss Newsletter Lose 2-5 pounds per week eating real food! The healthy & safe way to lose weight. Eat in restaurants and cook for your family too. Learn how to shed those unwanted pounds and feel great. Personalized plan - Personalized support. Start feeling great TODAY! Get your FREE weight loss tips, click below: http://html.chef2chef.net/goto.php?id=363 -------------------------------------------------- Salmon over Cellophane Noodles 4 salmon fillets or chicken if you prefer 1 package mung bean threads (vermicelli or capellini sized) 6 cloves fresh garlic, minced 1 teaspoon finely grated ginger 1 smallish zucchini, cut in matchsticks 1 yellow summer squash, cut in matchsticks 2 oz. Pine nuts Dash of cayenne pepper Cooking oil like canola Soak the mung bean threads in cold water, set aside. Place pine nuts in a sauté or frying pan on med-high heat. Toss pan to keep them moving and brown them on several sides. Remove nuts from pan and turn the heat to low. Place garlic and ginger along with 2 Tablespoons of oil and let sweat 10 minutes. Drain mung bean threads and cut up in several places to more of a manageable length. (I've never straightened one out to see how long it is, but any food longer than I am is too scary). Let threads drain. Preheat broiler. Rub salmon with oil, salt & pepper. Broil skin side down until they are cooked most of the way through. Turn off and keep warm. Turn the heat up on your ginger and garlic, add the 2 squashes and stir-fry for 2 minutes. Add pine nuts back in and most of your bean threads. Reserve a small handful for the salad. Toss everything together, if it starts to stick, add more oil. Salt and pepper to taste and it's done. I put the threads in the center of the plate and top it with a salmon fillet. If you like raw green onion, that's nice to have sprinkled on top. -------------------------------------------------- Recipe Club, Get your own Holiday Presents at Chef2Chef.net What's new at Chef Revival? They have got a new handy and cleanable First Aid Kit, A New Drizzler Kit, The Famous CutRuler, A beautiful new Line Spoon and the "Got to Have" Bonetector! !0 winner's will each receive a set of all of these new items. Register http://ads.chef2Chef.net/goto.php?id=36 You could WIN Bandana Bandito's Gourmet Collection Series, including Sweet Mustard Marinade, Strawberry Chipotle Sauce, South Texas Creole Sauce, and 6 other Tex/Mex tastes. A $65 value. All these products are also available in singles, cases or gift sets from the Bandana Bandito. Visit the website or call 800.880.5938 for more info. Register to WIN here: http://html.chef2chef.net/goto.php?id=215 Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. http://html.chef2chef.net/goto.php?id=242 Register to a copy of the new James Beard Winning Styles Cookbook. A must have for your cookbook collection http://marketplace.chef2chef.net/sweep/ -------------------------------------------------- Here's a nice ginger dressing for your salad. The reserved bean threads you'll want to cut into still shorter lengths of maybe 2 inches. And toss with your salad. If you wanted to toast extra pine nuts, they are nice in a salad too. Add the pine nuts last because they go straight to the bottom. Ginger vinaigrette 2 oz. Rice wine vinegar 2 oz. Onion 2 oz. Celery 1 oz. Fresh minced ginger 1 clove garlic 1/4 teaspoon black pepper 1 teaspoon sugar 1 oz. Naturally brewed soy sauce 1 oz orange or even better tangerine juice 4 oz. cup peanut oil Put everything except for the oil in a blender. While blending slowly add the oil. When everything is well blended, stop and adjust with Salt & Pepper. The flavor will get stronger after it sits an hour or so. If you like this dressing, try marinating the salmon in it for half an hour before broiling. Yum. It's pretty strong, if you really don't like it this strong simply add another ounce or two each of vinegar and oil. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |