PAPER CHEF CHALLENGE

I ran across this Paper Chef challenge at Scottish Cow. Whats really cool about these challenges is that they give you a list of ingredients and you have to produce a recipe. Like Iron Chef. This was my kind of challenge. I just read about it last night and just so happened to have all the ingredients.

The list of ingredients is as follows:
quinoa
rice wrapper
tomatoes
yogurt

Rice Wrapper Filling

eggplant, about two cups roasted
juice of one lemon
s and p
1 tablespoon tahini
1 tablespoon olive oil
1 clove minced garlic
2 cups quinoa

Roast eggplant in a 450 degree oven. Peel and cut in strips and roast until softened. Place in a covered dish with a tablespoon of olive oil. The steam will soften them further.

Place garlic in processor, mince. Add eggplant and pulse. Dont puree. Remove and stir in remainder of ingredients.

Place rice wrappers in hot water in bowl to soften, one at a time. Place filling in lower third of wrapper. Roll once, fold in sides and continue to roll.

Cover with a damp paper towel as your oll the remainder or cover in plastic wrap.

For the yogurt portion of this recipe you can follow my link to raita.

CRAB RAGOON PIZZA

Does is look ooey, gooey, rich and chewy?


Yes, it sure is. A fabulous recipe that I adapted from one I saw on Pillsbury's site. This was a request from my husband and I would have to say that he made a great choice, This pizza was extra delicious and a change from the same old pizza that we always have.

My old stand by pizza dough recipe

3 1/2 cups ap flour or bread flour
1 1/2 cups warm water
4 1/2 teaspoons instant yeast (or 2 packages)
1 teaspoon salt
1 tablespoon olive oil

I find that I do not need to proof the yeast. I make it in a stand mixer. First add flour and salt. I start the mixer at this point at about 3 then add the yeast and then the water and olive oil. Depending on humidity you add more water or more flour. You want the dough to clean the sides of the mixer bowl and kind of climb up the dough mixing attachment. Slide dough off attachment and make sure it is uniformally mixed by just kneading it by hand a few times. Place in a bowl with a little olive oil. Cover with plastic wrap and place in a warm spot or if it is cool in your house I would use a "makeshift" proofer. Easy to do. Place a cup of water in your microwave and heat for about a minute and half. Move the cup over and place your dough bowl in the microwave. The remaining heat and moisture from the water lends a helping hand to the yeast. Let rise until double in size. Deflate by folding. Cut in half to make two pizzas. Work dough onto cooking sheet. You cna use just about anything. The most crispy crust come from stones. Heat the stone in the oven place dough on cornmeal on peel or baking sheet. Bake in a 425 degree oven.

Note: Dough freezes well. I freeze it after the rise.

CRAB RAGOON TOPPING

1 can of water chestnuts, chopped fine
1 can of lump crab meat
1 8oz. pkg of cream cheese ( I use 1/3 less fat), room temperature
1 cup of mozarella or provolone
1 can chopped pineapple, drained
1 teaspoon of chinese mustard or dark mustard
a pinch of cayenne or more to taste
1 tespoon garlic powder
4 green onions, chopped
1 recipe of pizza dough

Preheat oven to 425 F. Process cream cheese in processor, add all ingredients except pineapple, green onion and cheese. Place dough in oven and prebake until light golden. Remove from oven and spread cream cheese mixture on it. Sprinkle with cheese, onions and pineapple. Place in oven until a little browning occurs.

Bon appetito!

SALMON ASPARAGUS SUSHI

I had to make crepes for my husband for his long anticipated manicotti fest. I had a pile of crepes because I doubled the recipe. What was I thinking? I usually find some life for all those crepes. What would it be this time? Lets see I have asparagus that needs to be cooked... Oh yes and some smoked slamon... and "yogurt cream cheese". The yogurt cream cheese I had bought some time ago and was begging for a new life. BLING. There goes the light bulb. A sort of a sushi with those ingredients. My friend who was coming over the next day was presently surprised by my creation. We dipped them in wasabi mayonaise and or soy sauce with wasabi (I didnt have time to grate the ginger... or maybe I just forgot). Anyway here is the recipe. I am quite sure you could come up with many things to put in this. Would love to hear what ideas you have.

SALMON and ASPARAGUS SUSHI

4 oz smoked salmon
1 teaspoon lemon pepper
1 teaspoon garlic powder
8 oz. yogurt cheese or cream cheese
1 lb of asparagus, chopped small and cooked
2 scallions
1 recipe crepes

In food processor combine cream cheese, lemon pepper, salt, garlic powder and salmon. Process until smooth. Spread cream cheese mixture on crepe and sprinkle asparagus across crepe in a line towards one end. Roll so the asparagus is in the center. Sprinkle with scallions.

Crepes (Julia Child recipe)

1 cup flour
1 cup milk
1/4 cup water
2 tablespoons butter
pinch of salt
2 eggs

Combine all ingredients except butter and whisk until smooth. Melt butter and drizzle into mixture while you whisk. Pour into hot griddle by 1/4 cup fulls.