MARTHA LIAO'S PEKING DUCK
This traditional Peking duck recipe comes from acclaimed opera singer Hao Jian Tian and Martha Liao, his wife. Also try: Martha Liao's Spring Rolls
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 9
Steps:
- In a very cool room, tie duck wings together using kitchen twine. In a cool room, hang duck from kitchen twine over a large bowl overnight, about 8 hours.
- Fill a large pot with 4 cups water, 2 scallions, ginger, and honey; cover and bring to a boil. In a medium bowl, whisk together cornstarch and 1 cup cold water until well combined. Whisk cornstarch mixture into boiling water mixture until it is the consistency of a light gravy. Stir in wine and vinegar; remove sauce from heat.
- Add duck to pot and spoon over sauce, for 3 to 5 minutes, until very well coated. Remove from sauce and hang duck again, in a cool room, over a large bowl for 4 hours.
- Preheat oven to 300 degrees.
- Fill the drip tray of a vertical poultry roaster with water; set in a roasting pan. Place duck on vertical roaster and transfer to oven. Roast until duck is golden and an instant-read thermometer inserted into the thickest part of the thigh (but not touching the bone) reaches 175 degrees. Take care with duck grease as you roast; if too much begins to accumulate in roasting pan, ladle into a disposable heatproof container as the duck cooks and discard.
- Meanwhile, prepare frozen steamed rolls according to package directions. Quarter white parts of remaining 5 scallions and cut into 2-inch pieces, reserving green parts for another use.
- Thinly slice duck and serve with steamed rolls, scallions, and sweet bean or hoisin sauce.
DINNER ROLLS
These warm, buttery rolls only take a little hands-on prep (the yeast does all the work), kids love to help shape them, and they fill the house with a delicious aroma. Even better, the same dough can be used for Cinnamon-Nut Buns.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 3h20m
Yield Makes 30
Number Of Ingredients 8
Steps:
- Place water in a small bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes. In a large bowl, whisk together milk, butter, sugar, salt, and 2 eggs. Whisk in yeast mixture.
- Using a wooden spoon, stir in 6 cups flour, 1 cup at a time, until you have a soft, shaggy dough (if necessary, add up to 1/2 cup more flour). Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes. Butter the inside of a large bowl; place dough in bowl, turning to coat. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 1/4 hours.
- Butter two 13-by-9-inch baking pans. Divide dough in half. Roll each half into a 15-inch rope; cut each rope into 15 1-inch pieces. Press each piece into a disk, then shape into a ball. Arrange dough balls in prepared pans. (To make ahead: Wrap pans well, and freeze, up to 2 months.) Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1 1/4 hours (2 hours more if frozen).
- Preheat oven to 375 degrees, with racks in upper and lower thirds. In a small bowl, beat remaining egg until blended; brush onto rolls. Bake until golden brown, about 20 minutes, rotating pans back to front and top to bottom halfway through. Let rolls cool 15 minutes before serving.
Nutrition Facts : Calories 144 g, Fat 4 g, Protein 4 g
FRESH SPRING ROLLS
This recipe for spring rolls is courtesy of chef Bobby Chinn and can be found in his cookbook, "Wild, Wild East."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 8
Number Of Ingredients 8
Steps:
- Bring a large pot of water to boil over high heat. Prepare an ice-water bath; set aside. Add vermicelli to boiling water and cook just until soft. Immediately transfer vermicelli to ice-water bath to cool. Drain and cover with a damp towel until ready to use.
- Fill a clean spray bottle with water and mist the surface of the rice papers to moisten. Cover with a damp towel and set aside.
- Place another damp towel on work surface. Lay one rice paper on top of towel. Place a lettuce leaf on the bottom third of the rice paper and top with 1/8 of the vermicelli, cilantro, and mint leaves. Roll rice paper away from you, about halfway, pressing down to form a tight cylinder. Fold about 1 1/2 inches from each side over the filling.
- Place 2 shrimp halves, cut sides down, over the crease. Top with 3 chives so that about 4 inches of the chives stick out at one end. Continue rolling rice paper away from you to form a cylinder. Seal edges with a little water. Repeat entire process with remaining rice papers and filling.
- Cut rolls in half and serve with fish sauce dip.
MARTHA LIAO'S SPRING ROLLS
Prepare this family recipe for spring rolls, from opera singer Hao Jian Tian and Martha Liao, his wife, for a special or everyday occasion. Also try: Martha Liao's Peking Duck
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 5 dozen
Number Of Ingredients 15
Steps:
- Place cellophane noodles in enough hot water to cover; let stand until softened, about 10 minutes.
- Meanwhile, heat 1 tablespoon oil in a large nonstick skillet with a lid over medium-high heat. Add cabbage and cook, stirring, until coated with oil. Season with salt and cover; cook until cabbage is soft, about 5 minutes. Transfer cabbage to a large bowl; set aside.
- Add enough oil to lightly coat bottom of skillet. Add pork, garlic, and ginger; stir to combine. Add soy sauce, wine, and sugar. Whisk cornstarch together with 1/4 cup water until well combined. Add to skillet and cook, stirring, until mixture is thickened and pork is cooked through.
- Drain cellophane noodles, cut into 2-inch pieces and add to skillet; stir in scallions and sesame oil. Transfer pork mixture to bowl with cabbage; toss to combine. Let filling stand until cool, about 4 hours.
- Place 1 wrapper on a work surface, with 1 corner facing you. (Keep remaining wrappers covered with a damp kitchen towel.) Arrange 2 tablespoons filling in a mound in center of wrapper. Fold bottom corner over filling, then fold in sides halfway. Roll wrapper to form a tight cylinder, leaving top corner exposed. Brush top corner with a little of the beaten egg, and press to seal. Cover with a damp kitchen towel. Repeat process with remaining wrappers and filling.
- Fill a large heavy-bottomed saucepan halfway with canola oil. Heat over medium-high heat until temperature reaches 365 degrees on a deep-fry thermometer. Working in batches, cook spring rolls, turning occasionally, until golden and crisp, about 4 minutes. Transfer to a paper towel-lined plate to drain. Repeat process with remaining spring rolls; serve hot.
SHRIMP SUMMER ROLLS
A refreshing salad rolled up in rice paper is one of Vietnam's culinary treasures.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Yield Makes 20 rolls
Number Of Ingredients 9
Steps:
- Bring 1 inch water to a boil in a large, deep straight-sided skillet. Submerge shrimp; immediately remove from heat and cover. Let stand 3 minutes; drain. Let cool and peel. Cut in half lengthwise and devein. Shrimp can be stored in refrigerator up to 1 day.
- Place vermicelli in a baking dish and cover with 1 inch hot tap water. Let stand until water is tepid, about 30 minutes; drain. Vermicelli can be stored in refrigerator up to 1 day.
- Submerge cabbage and carrots in 2 separate bowls of ice water 30 minutes; drain. Place alongside cucumber, scallions, basil, shrimp, and noodles on a platter.
- Pour at least 1 inch warm water into a bowl slightly larger than spring-roll skins. Submerge 1 skin in warm water until pliable but still firm, about 10 seconds. (Replace warm water as necessary.) Transfer to a plate. Serve with dipping sauce and sambal oelek.
FRESH MANGO-LOBSTER SPRING ROLLS
Traditionally served on the first day of the Chinese New Year in early spring, spring rolls are lighter versions of the egg roll. These mango-lobster rolls are accompanied by a sweet-and-sour chili dipping sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 8 rolls
Number Of Ingredients 10
Steps:
- Combine fish sauce, wine or sherry, 1 1/2 teaspoons ginger, and cilantro leaves in a medium bowl. Add lobster; toss to coat. Cover and marinate in refrigerator for 30 minutes.
- Heat oil in a large cooking pan over medium-high heat and swirl to coat pan. Add green tea and saute until fragrant, about 30 seconds. Add remaining ginger and saute another 30 seconds. Add lobster mixture; stir and toss until it heats through, about 1 minute. Remove from heat. Let cool, then mix in mango.
- Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface.
- Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way.
- Cover finished rolls with a damp cloth to prevent them from drying. Serve fresh rolls whole or cut in half, with Sweet-and-Sour Chili Sauce.
Nutrition Facts : Calories 116 g, Fat 3 g, Fiber 1 g, Protein 5 g
SPRING ROLLS WITH CARROT-GINGER DIPPING SAUCE
Pliable rice-paper wrappers envelope six vegetables (and countless nutrients). The sauce supplies a tingling jolt of ginger and vinegar.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 16
Steps:
- Make the spring rolls: Soak one rice-paper wrapper in a large bowl of hot water until pliable. Transfer to a work surface. Place one-sixth of the sprouts, beet slices, carrot, cucumber, bell pepper, and daikon on the wrapper, towards the bottom. Fold ends in and roll tightly to enclose filling. Repeat with remaining ingredients to make 5 more rolls.
- Make the dipping sauce: Puree carrots, shallot, ginger, vinegar, soy sauce, sesame oil, salt, and pepper in a food processor until smooth. With machine running, add vegetable oil and then water through the feed tube in a slow, steady stream. Serve sauce with spring rolls.
Nutrition Facts : Calories 185 g, Fat 10 g, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, Sodium 239 g
SPRING ROLLS
These tasty spring rolls are packed with vegetables, seafood and pork. They contain a lot of ingredients but are worth the effort. Serve them with your favorite sauce. Some types of mushrooms may need to be soaked 2 to 3 hours before use. Ground turkey may be substituted for pork.
Provided by SALLYCOOKS
Categories Appetizers and Snacks Wraps and Rolls
Time 1h50m
Yield 20
Number Of Ingredients 16
Steps:
- Soak the vermicelli 30 minutes in warm water; drain.
- In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.
- One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.
- In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
- Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 5.9 g, Cholesterol 62.9 mg, Fat 11.8 g, Fiber 0.5 g, Protein 7.8 g, SaturatedFat 2.9 g, Sodium 268.4 mg, Sugar 0.9 g
EASY SPRING ROLLS
Make these simple spring rolls with the children - fill pastry parcels with chicken, prawns and veg and serve with a homemade dipping sauce
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper, Treat, Vegetable
Time 1h5m
Yield Makes 8 - 10
Number Of Ingredients 15
Steps:
- Heat the oven to 200C/180C fan/gas 6. Before you get the kids cooking, put the noodles, vegetables, prawns and chicken in individual bowls for everyone to help themselves. Get everyone to wash their hands and put aprons on. Sit the kids down and give them their own mixing bowl and spoon. Let them choose which ingredients they want (noodles are essential) in their rolls and if they want to graze as they choose, that's fine - all the ingredients are cooked or can be eaten raw. Add a bit of garlic and ginger, a tiny dash of soy and sprinkling of five-spice to each bowl and let them mix everything together.
- Push the bowl aside and lay a sheet of pastry in front of each child. Ask them to spoon the filling down one side of each sheet, then give them the beaten egg and a brush so they can brush around the edges. Help them to roll the pastry up neatly by folding both sides over the filling, then rolling them up.
- Lift the spring rolls onto a baking tray, seam-side down, brush with a little more egg and sprinkle with sesame seeds, if you like. Try to remember which child made which roll to save any arguments at the end! Bake for 20-25 mins or until golden.
- While the rolls are in the oven, make the dipping sauce. Get the kids to mix all the ingredients together until the sugar has dissolved. When the spring rolls are golden and crisp, remove from the oven. Leave until cool enough to handle, cut into pieces for smaller kids, then let them eat, dipping the rolls into the sauce.
Nutrition Facts : Calories 202 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 2.04 milligram of sodium
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- Place vermicelli in a large bowl. Cover with hot water; soak 30 minutes. Place dried mushrooms in a small bowl. Cover with boiling water; soak 30 minutes. Drain vermicelli, and cut into 1/2-inch lengths; place in a small bowl. Drain mushrooms, and roughly chop; add to vermicelli along with onions, carrots, and scallions.
- Whisk together eggs, fish sauce, garlic, sugar, salt, and pepper. Using a fork, mix chicken and pork into egg mixture. Add noodle mixture; mix until just combined.
- In a small saucepan over medium heat, whisk cornstarch and 5 tablespoons water until mixture comes to a boil and looks like a smooth porridge, 1 to 2 minutes; remove cornstarch paste from heat.
- Line a baking sheet with parchment. Place wrappers in neat stack; cut in half into 4-by-8-inch rectangles. Loosely cover with plastic wrap. Place 1 wrapper on a clean surface with narrow edge facing you. Place 1 tablespoon filling 1/2 inch in from narrow edge. Fold about 1/2 inch of right and left sides over filling, and roll wrapper up to form a cylinder. Use your finger to smear cornstarch paste along end of wrapper; gently press to seal. Transfer to prepared baking sheet. Repeat, using all wrappers and filling.
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