Spring break is just around the corner and for some with tight budgets, a “Staycation” isn’t a bad option. A great way to make the best of vacationing at home is to prepare dishes inspired by the cuisine of places around the world you might have wanted to visit. This idea came from my Facebook friend Carol Mackey. I also got a lot of requests from other Facebook friends, so I tried to incorporate as many ideas as possible into this segment. The four recipes will take us to Vietnam, France, China and Hawaii. That’s definitely not a bad culinary trip to take from the comfort of your home.
Vietnamese Spring Rolls with Shrimp and Peanut Dipping Sauce
makes 6 spring rolls
Peanut Sauce
3 tbl Smooth Peanut Butter
3 tbl Hoisin Sauce
1 tsp Sriracha Sauce
1 tsp Soy Sauce
1 tsp Sesame Oil
2 tsp Sugar
2 tbl Water
2 tsp Chopped Peanuts, optional, for garnish
Spring Rolls
18 sm Cooked Shrimp, 41-50 count size
4 oz Vermicelli Noodles, cooked according to package directions
1 lg Carrot, shredded
1/2 English Cucumber, peeled and cut into thin 2” strips
1 sm Jalapeño (optional), seeded and cut into very thin strips
4-6 Basil Leaves
8-10 Mint Leaves, or more depending on size
6 Green Leaf Lettuce Leaves, rinsed and dried
6 Rice Paper Rounds, 9”-10” diameter size
Large bowl of warm water, larger than rice paper rounds
Method
Whisk together all of the peanut sauce ingredients except the chopped peanuts. Transfer to a serving bowl and sprinkle nuts on top.
Prepare rice paper rounds one at a time. Submerge rice paper in water for just 5 seconds. Remove and place it on a work surface. Place three shrimp just above the center of the wrapper. Place a piece of lettuce in the center. Top lettuce with 1/6 of the noodles. Top the noodles with 1/6 of the carrots, jalapeño and cucumber. Add a few basil and mint leaves. Fold the two sides over the filling. Starting on the side closest to you, tightly roll the wrap around the filling. Repeat with the other rolls. Serve with peanut sauce.
Asian Vegetable Stir Fry
6 servings
2 tbl Sesame Oil
1 cu Red Onions, sliced
1 Celery Stalk, sliced at an angle
1 md Orange Pepper, seeded and julienned
1 med Red Pepper, seeded and julienned
2 tsp Fresh Ginger, peeled and chopped
1 cu Bok Choy, sliced
1 sm Broccoli Crown, separated into small pieces
1 Zucchini, sliced on an angle
1 lg Carrot, julienned
1 cu Vegetable Stock
2 tsp Corn Starch
1 tbl Soy Sauce
1/2 tbl Hoisin Sauce
1/2 tsp Salt
1/4 tsp Pepper
6 cu Cooked Brown or White Rice
Method
Mix together Vegetable stock, corn starch, soy sauce, hoisin sauce, salt and pepper. Set aside. Heat a wok or large sauté pan over medium high heat. Add onions and sauté for about 3 minutes. Add celery, red and orange peppers and continue to sauté, stirring constantly, for another 3 minutes. Add ginger and sauté for 1 minute. Add bok choy, broccoli and zucchini and sauté for an additional 3 minutes. Give liquid mixture a quick stir and add to pan. Increase heat and stir until mixture thickens. Add carrots and heat through, about 1 minutes. Serve with rice.
Traditional French Quiche Loraine
6 servings
Crust
1 1/4 cu All Purpose Flour
6 tbl Cold Butter, diced
3 oz Cream Cheese, cut or torn into small pieces
9” Fluted Tart Pan, with or without a removable bottom
Filling
6 slices bacon, cooked and crumbled
4 lg Eggs
1 cu Heavy Cream
1/4 tsp Salt
1/4 tsp Pepper
1/4 tsp Nutmeg
1 cu Gruyere Cheese, grated
Method
Cut butter and cream cheese into flour and then mix thoroughly until a dough forms. Wrap dough in plastic and refrigerate for an hour. Then, roll out dough on a lightly floured board to a circle about 2” wider than your tart pan. Transfer dough to pan and press it into the bottom and sides, pressing any excess dough above the rim back into the existing dough on the sides. Refrigerate crust for an additional 30 minutes. Preheat oven to 400 degrees F. Poke the bottom of the crust multiple times with a fork. Put dried beans or pie weights on the crust and bake for 10-12 minutes until crust just begins to color. Remove, and let cool. Remove pie weights and set crust aside. Reduce heat to 350 degrees F.
Sprinkle bacon on the bottom of the curst. Top bacon with gruyere cheese. Whisk together eggs, cream, salt, pepper and nutmeg. Pour egg mixture over cheese and bacon. Place pan on a baking sheet and bake for 35-40 minutes until eggs are set. Remove from oven and let rest for 10 minutes before serving.
Vegetarian Quiche with Asparagus
6 servings
Crust
1 1/4 cu All Purpose Flour
6 tbl Cold Butter, diced
3 oz Cream Cheese, cut or torn into small pieces
9” Fluted Tart Pan, with or without a removable bottom
Filling
4 lg Eggs
1 cu Heavy Cream
1/4 tsp Salt
1/4 tsp Pepper
12 Asparagus Spears, trimmed
1/2 tbl Butter
1 sm Onion, chopped, about 1 cup
1 cu Mushrooms, sliced
3/4 Feta Cheese, crumbled
3/4 Mozzarella Cheese, shredded
Method
Cut butter and cream cheese into flour and then mix thoroughly until a dough forms. Wrap dough in plastic and refrigerate for an hour. Then, roll out dough on a lightly floured board to a circle about 2” wider than your tart pan. Transfer dough to pan and press it into the bottom and sides, pressing any excess dough above the rim back into the existing dough on the sides. Refrigerate crust for an additional 30 minutes. Preheat oven to 400 degrees F. Poke the bottom of the crust multiple times with a fork. Put dried beans or pie weights on the crust and bake for 10-12 minutes until crust just begins to color. Remove, set aside and let cool. Reduce heat to 350 degrees F.
Meanwhile, cut 6 of the asparagus spears in to 1” pieces. Melt butter in a saucepan over medium heat. Add onions and sauté until tender, about 5 minutes. Add mushrooms and sauté for an additional 5 minutes. Add asparagus pieces and sauté for 2 more minutes. Remove from heat and let vegetables cool. Whisk together eggs, cream, salt and pepper. Arrange cooled vegetables on the bottom of the tart pan. Top with cheeses. Pour egg mixture over cheese. Arrange remaining asparagus spears in a pinwheel shape on top. Place pan on a baking sheet and bake for 35-40 minutes until eggs are set. Remove from oven and let rest for 10 minutes before serving.
Hawaiian Pineapple Chicken Salad
4 servings
Ingredients
1 Whole Pineapple
1 pkg Pre Cooked Roasted Chicken Pieces, 9oz size
1 cu Green Seedless Grapes, split in half
1 Granny Smith Apple, cored and cut into chunks (skin on), tossed in the juice of 1 lemon
1/2 cu whole Almonds
1 Celery Stalk, split lengthwise and chopped
1 tbl Fresh Tarragon Leaves, chopped
1/2 cu Light Mayonnaise
1/2 tsp Salt
1/2 tsp Pepper
Method
Slice the pineapple lengthwise through the steam. Cut out the meat of the pineapple, reserving the liquid. Discard the core section and slice the remaining pineapple into 1” chunks. Measure 2 cups of pineapple chucks into a large bowl (reserve the rest for snacks or other dishes). Add about 1/4 cu pineapple juice. Add remaining ingredients and toss to combine. Season with additional salt and pepper if necessary. Spoon mixture into pineapple halves and serve.
Thanks again to Carol and all of my Facebook friends for their ideas and suggestions. If you have any comments or questions, please send me an email at wayne@waynesweekend.com or follow me on Facebook or Twitter.
