Tuesday, December 9, 2008

PAPER CHEF: December

Paper Chef is a fun challenge that Ilva over at Lucullian Delights continues. Each month you are given a list of ingredients. Then from the list you have total freedom to create a dish using those ingredients. Such fun!

Anyway, my first thought was empanadas. I had a Spanish theme idea in my head. So I paired capers and saffron with the rice and shrimp from the ingredient list. For the sauce, I used the oranges and brandy from the ingredient list and added pomegranate juice. The sauce was amazing. We all agreed that it would be heavenly on ice cream as well. The results were good.

Afterwards I had enough filling leftover to stuff into these spring rolls. I don't usually fry food but wanted to do it with these. These were very delicious. I was very pleased with the results. So pleased in fact that I would make it again!



SHRIMP and RICE EMPANADAS
Lori's Lipsmacking Goodness Original

For the filling:

1 1/2 cups sushi rice
1 3/4 cup plus 1 tablespoon water
pinch of saffron
1 egg white
2 tablespoons capers
1/2 teaspoon salt
1/2 teaspoon pepper
2 gloves minced garlic
1 tablespoon butter
2 cups mini shrimps

Stir saffron into water in a heavy saucepan. Add rice and cook until boiling. Reduce flame tolow and cover. Cook rice until the water is absorbed. Try not to open the top too often.

When done, add remainder of ingredients. Let cool.

for the Pomegranate Orange Sauce:

2 oz brandy
1/2 cup fresh squeezed orange juice
the zest of two oranges
1/2 cup pomegranate juice
1/2 cup sugar
1 tablespoon cornstarch
1/8 cup water

In a sauce pan combine all the ingredients except for the cornstarch and water. Heat the mixture until boiling. In a little cup combine cornstarch and water. Mix untilt here are no lumps. Pour the mixture into the sauce. Simmer for one minute more.
For the empanadas:
1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter (1stick), cold and cut into 12 pieces
1 lightly beaten egg
4-5 tbs ice water

In a food processor or with a pastry blender, combine flour, salt and butter. If using a processor put in flour and salt. Drop in butter while processor is running. Add egg. Add ice water, one tablespoon at a time until dough forms.

14 comments:

Bunny said...

That's so neat that you made this up yourself, it looks and sounds so good!

Maryann said...

I could eat about a dozen. Well, actually I'd eat about 2 and hide the other 10 in my pocket to eat later ;)

Indigo said...

Ah, you got given such a great list of ingredients! I've never heard of Paper Chef but it sounds great ^^. I'm also a bit nervous frying food but both the spring rolls and empanadas look fantastic!

kat said...

Sounds pretty darn yummy!

Olga said...

Looks like a perfect party food.

Grace said...

i would just go ahead and eat these like popcorn. :)

Maria said...

Great for entertaining! They look so good!

The Blonde Duck said...

I'm so jealous of the empanadas! I screwed them up so bad when I first tried to make them!

Sophie said...

Yum, what fresh and savory empanadas :). That dipping sauce sounds tasty too :)! I'd like to feature your recipe on our blog, please let me know if you're interested!

Sophie, Key Ingredient Chief Blogger
sophie@keyingredient.com

jonskifarms said...

Empanadas sound (sounds? is that plural or singular?) great! Great Paper Chef entry. I can figure out how to assemble them, but how long do you cook them?

Lori said...

Thank you to all of you. I appreciate your comments.

Jonski Farms- I baked the empanadas for about twenty minutes. The filling was all cooked, so it was just a matter of cooking the dough and crisping it up. It does depend on how big they are Mine were a little smaller than the palm of my hand.

Ilva said...

this ais a very good idea, I like it a lot!

disa said...
This comment has been removed by a blog administrator.
Carole said...

Lori, that sauce is spectacular. Thanks for bringing it on over. Cheers

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