Studio 5 and Spring Rolls

Darin, Me and Jimmy

Yeah I am just giving my fellow loved ones a heads up.  I have gotten in trouble the last few times for not mentioning that I'm going to be on Studio 5 from my family, so here's your notice.

Studio 5

Date:  Monday March 14, 2011

Time:  10-11 am

Place:  KSL Channel 5

Menu Item:  Spring Rolls

Who:  Me and James will be cheering me on from the sidelines!  I love him!!

The actual filming of the segment.  

We're going to be having a Spring Roll bar!  I posted about this last year and I'll do it again.  It's that good. I hope some of my friends tried these and maybe after watching how easy it is, more of you will make them.  Last year I called them Winter Wraps since we had received so much snow, and I'm starting to feel the same this year, but maybe calling them by their given name, that will usher in some warmer weather.  It's always fun to do a Studio 5 segment.  Darin Adam's was a friend way back in our Pocatello days and it is always fun to laugh with him.  And Brooke.  Well she's as fun and nice in person as she is on TV.  Hey Katie do you want to come down with me?  Anyways I hope you enjoy the recipe and the segment come Monday.  (I'll leave a link Monday for those of you not in Utah who would like to see the segment.)  I love all your guts!!  Lisa

(Original post from last year!)

They're actually called Vietnamese Salad Rolls, Thai Spring Wraps, or Summer Rolls but maybe I'll just call them Winter Wraps since it seems to be winter around here. I think we've received close to a foot of new snow. What an April Fools. A few weeks ago James and I attended a convention for Great Harvest in Napa Valley. It is a beautiful place even if you don't drink, but a favorite part of the trip was being able to take a cooking class at the Culinary Institute of America at Greystone. It was fantastic!! The building is the most amazing old wine cellar that has been converted into the most beautiful cooking school and restaurant around. Our class was very intimate. Only about 19 people, and the class was on Vietnamese Salad Rolls. I asked the instructor what the difference was in Thai Spring Wraps and Summer Rolls and he said it just depends on what country you're in. All of the above are one in the same. I've wanted to learn how to make these for quite some time, but I've just never got the courage up to do it by myself. Well I'm never going to let those little wraps intimidate me again. They were so tasty and really easy.

There really is no cooking involved with making salad rolls, but we learned a lot about flavors blending together. Each one of us had a little tray with all the goods to make the salad rolls and a dipping sauce. It was amazing how everyone's dipping sauce tasted so different. We all started with chopped garlic, sambal chili sauce, sugar, lime juice and fish sauce. If you don't know what fish sauce is, it is exactly what the name states. Barrels are filled with fish and then layered with salt, more fish, salt and on and on until it's full. The barrels are then left in the sun for months. The liquid is then drained off and bottled. Wa-La! Fish Sauce! It sounds sick and it smells sick, but it tastes lovely. It is what countries like Vietnam, and Thailand use instead of soy sauce.

Each one of us was then asked to create a sauce using all of the ingredients and varying how much of one thing we used to balance with the other ingredients. I like my sauce sweet and James' was a bit more salty. I also thinned mine with a little water and James used his straight up. It was so fun and so tasty. I was so excited to try it out at home.

The Saturday after we returned home we set up a wrap station in the kitchen for lunch and the kids went wild. I wasn't sure if the little boys would like the rolls so much. It's a ton of veggies, but they devoured about 10 wraps together. If you have all of your ingredients already chopped and ready to go the making of the rolls is quick. We made them again a few days later they were that good. I've been able to find all the ingredients for these wraps in my regular grocery store. An Asian market is always fun to visit as well. The picture below of the finished wraps is two wraps cut on a bias. Emma actually made one and I made the other. These little love nuggets are dang good and super duper healthy. Tons of raw veggies, some rice noodles (I added coconut milk and curry to mine.) and a protein of choice. We used shrimp in Napa, but chicken was perfect at home. You are going to love these babies!

Vietnamese Salad Rolls (AKA Winter Rolls)

1 (8 ounce) package rice vermicelli

8 ounces cooked, peeled shrimp, cut in half lengthwise (Or chicken)

8 rice wrappers (6.5 inch diameter)

(They are round disks that have a basket weave texture on them. You can find them just about anywhere.)

1 carrot, julienned

1 cup shredded lettuce (I used spinach)

chopped Napa Cabbage or purple cabbage (I used both. It was pretty.)

1/4 cup chopped fresh basil or mint or cilantro

Directions

Bring a medium saucepan of water to boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water. I then added a can of coconut milk, a little sugar, curry powder or paste and a dash of fish sauce. I cooked the noodles until they had absorbed the coconut milk.

Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 5-10 seconds to soften. You don't want them too soft. They'll be totally soft by the time it is ready to roll up. Lay wrapper flat, and place desired amounts of noodles, shrimp, carrot, lettuce and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients.

Serve the spring rolls with dipping sauce.

Dipping Sauce

Chopped garlic

Sambal chili paste

sugar

lime juice or vinegar

fish sauce or soy sauce

Add little amounts of the above ingredients and stir until sugar is dissolved. Taste before using and add what you think it needs. I like it a bit sweeter. Experiement!

A Trip To The Big City

ksl.com - Clawson's Chicken Enchilada Soup

I don't get out much.  I like my corner of the world, but every once in a while Jimmy and I will venture out into the great big world.  Actually we made our way to the Big City yesterday to shoot a segment on Studio 5.  It is always such fun, but today it was perfect.  I made my favorite Chicken Enchilada Soup.  My segment was one of the last ones and Jimmy and I got to watch all the other people do their segments.  If you were watching you may have noticed The Grand America was there with their new pastry shop.  The chef brought a ton of sweet lovelies, and he had a huge stack of those Macarons that seem to be so famous and hip right now.  They are very different than my favorite Coconut Macaroons.  Their spelling is just one of the differences.  Actually the two Macaroons/Macarons are totally different.  A few months ago Jimmy bought me a real French Macaron in San Fran and is was sooooo good.  It was $2 for one little bite, but I enjoyed every second of it.

My soup up close and those Macarons in the back!
Brooke and Darin both have one in their hands.

So you can see my excitement about yesterday.  As the nice little Grand America Pastry Chef was leaving I whispered to him, "Can I just have one of those there Macarons?" He smiled and said yes.   BUT!  He left every treat he brought.  The counter was full to overflowing with Raspberry Macarons, Passion fruit Macarons, and Coffee Macarons, and all sorts of mini cupcakes, chocolates, and nuts.  If I could tell that man I love him I would.  I'd kiss his cheek too.  I ate macarons to my hearts content.  I even took one for the team and ate the Coffee ones.  They were good.  Dang good.  I figured I ate about $20 in just Macarons alone.  Well worth the drive to the big city.

So let me tell you what it's like.  It's fun!  Darin is funny and one of our favorite Pocatello friends! Brooke is as likable off screen as on.  My sister-in-law Katie loves Brooke, so I told her.  Brooke told me to tell Katie she loved her too.  So there we are after the show, standing in the kitchen with big bowls of Chicken Enchilada Soup and eating every delight Mr. Grand America left.  I told Darin the next time he calls he better make sure Mr. Grand America is there again:)  Actually I love doing the show.  I'm always amazed at who watches.  Actually I've decided everyone does.   It's a good show to watch.  So I've posted some pics of the day.  They aren't perfect, but you'll get the general idea.  Also I've included the link to the video clip if you're so inclined to watch.  Oh, the soup was pretty good too yesterday!

Clawson's Chicken Enchilada Soup

3 carrots chopped

2 ribs celery chopped

1 onion chopped

2 T. oil

Saute veggies until clear.  Add the following:

8 c. chicken broth

1 can Rotel tomatoes (a must!  Regular tomatoes don't cut it.)

1 pkg. taco seasoning

10 small corn tortillas ripped a bit

Bring all ingredients to a boil and boil gently for 20 mins.  Use a wand blender if you have one and if not use your regular blender to puree all the ingredients together.  Add:

2 T. corn starch stirred into 1 c. cold water

Bring soup to a boil.  Add:

1 c. cream or half and half

1 lb. Velveeta Cheese (has to be the name brand.  The other stuff doesn't melt well.)

Don't boil the soup again once you add the cream and the Velveeta.  It will curdle.  Add your mix ins.  

3 c. chopped chicken ( I love using a rotisserie chicken)

1 can black beans rinsed (optional)

1 can corn rinsed (optional)

Top with tortilla strips, fresh salsa or tomatoes, sour cream, avocado, and chopped cilantro!   The best!

TV With A Fabulous Pasta Salad

Here's the link to the segment on Studio 5.

Just thought I'd post the recipe I'm making tomorrow for Studio 5. I've posted this salad before, but what a fun springy salad to get you in the mood for some good weather. The recipe is originally from Jamie Oliver and then adapted by The Pioneer Woman and then further tweeked by me. So in the words of my brother Marc, "So it's not the same salad at all, is it?" Well..........no! It's just the way I like it. A little bit of coconut curry noodles with tons of fresh veggies in a fabulous Asian dressing. My granny always said that's how a cook is born. She (or he) finds something and reincarnates it into a new life. I hope you love this salad. Actually I know you will.

Pasta Salad With a Thai Twist (origninal post from last Sept.)

A few weeks ago one of my loved sister-in-laws (I have 9 of them) brought the most amazing salad to our family get together at the lake. I have to tell you, we were all licking our plates clean, and there wasn't even a bean sprout left to be seen. Since, I have found the recipe on line, but it originally came from Jamie Oliver. He is a British guy that's probably in his 30's, has a hairdo like my brother Marc, and makes the most amazing stuff out of his garden. His show comes on every Sat. mornings at the crotch of dawn so I never view it then. I've DVR'd Jamie's Garden, and Nigella Feasts and Emma and I usually have a great afternoon someday during the week watching the two shows. Emma is starting to use all that British verbage, and could fit in quite nicely in England I'm sure:) Anyway the salad was amazing, but I thought I could make it with a nice little twist. How about a Thai twist!!

I am absolutely smitten with Thai food. It all started years ago when J and I were in school and lived in a cute little house on the busiest street in town. We were in love, and it didn't matter that we were robbed more than once, and had to call the police numerous times with crazy women trying to break into our house. I can still remember the woman screaming through the door, "Baby I love you!! Let me in!" I knew I was J's only baby and this woman didn't belong at my door. The police escorted her away quickly thank goodness and we survived. We lived across the street from a great little Thai restaurant though. I had never tried Thai food, but J's brother had served an LDS mission to Thailand years earlier, and I thought if he liked the food it really must be good. We would go there for lunch and I was in love. Phad Thai, Chicken Coconut Mushroom soup, Panang Chicken Curry, Green Papaya Salad, and especially Mango Rice. It is amazing. We went there one day with a neighbor and he loved hot food. I remember watching him sweat buckets as he slurped down every lovely bite of food. What a memory:)

J's brother soon introduced us to Thai cooking and I invested in a Thai cook book or two, but actually Thai food is really simple to make. A few choice ingredients and you are set. My mother is horrified at the sight of my fridge. She looks in there and says she recognized nothing. I'll admit there are three different colors of curry paste, some Thai chili garlic sauce and numerous other Asian influenced products, but it makes amazing food dang it. My kids are growing up in a home that gives their little taste buds some global influences. Ask them what they love and they might just tell you it's Baklava:) Maybe that will come in handy when they are sent to Timbuktu on their missions someday:)

On to the recipe. If you've had Phad Thai it is a very popular noodle dish that you can get at any street vendor in Thailand I'm told. I used that as inspiration, but I had to add the flavors I love of Thailand most. Coconut and curry. You'll love it. It is loaded with tons of fresh veggies and stuff, but the coconut curry noodles make this salad. I may make it again tonight for the Clawson 4th annual Labor Day Festivus! I hope they like it.

Pasta Salad With a Thai Twist

1 lb. of linguine pasta cooked or 1 lb of rice noodles softened in hot water for 10 mins. (I like the rice noodles best, but sometimes they're hard to find in a regular grocery store.)

1 can coconut milk

1 T. green, yellow, or red curry paste or just use curry powder.

1/2 c. sugar

1/8 c. fish sauce or soy sauce

(fish sauce is the Thai version of soy sauce. It is just what it says it is. They take fish and put them in a barrel and let it ferment for months and then drain off the liquid. It smells horrible, but it sure makes the food taste good:)

In a big sauce pan place the coconut milk and curry paste and bring to a simmer. Add the sugar and fish sauce or soy sauce. Taste and adjust to your liking with more sugar, or more soy sauce. Add the hot cooked noodles and toss. You want the noodles to absorb all the coconut milk and then cool down.

In a really large bowl ( I love my IKEA honking huge silver bowl) add:

1 head Napa cabbage chopped

peppers sliced (A combination of red, yellow, and orange is best. You know it's all about the presentation!)

purple cabbage

matchstick carrots if you don't have colorful peppers

fresh bean sprouts

a bunch of green onions sliced

some cucumbers sliced

1 bunch of cilantro chopped or a lot of chopped fresh basil (Basil is best!)

sliced water chestnuts

a few big handfuls of baby spinach (you can add more or less of this to stretch the salad)

Any of the veggies can be adjusted to your liking. If you don't have something don't worry. Just improvise or add a little more of something else. Once the noodles are cool toss them in the bowl with all the veggies.

Dressing

1 c. olive oil

3/4 c. rice wine vinegar

1 T. soy sauce

1/2 c. sugar

1/2 t. seasame oil (optional)

1/2 t. ground ginger

Toss the salad all together and make all sorts of yummy sounds! Sprinkle a handful or two of chopped peanuts, or sugar glazed almonds. Taste it. I usually add a little more sugar, but it's up to you. This salad is huge so make sure you have a big group since it doesn't keep at all. 22 Garner's slicked it right up!

The Best Loaf of Bread Ever

I am re-posting this recipe from last Feb. because today I'm going to teach it on TV! I even went out and bought four tubes of lipstick so my lips will show up on TV. I tried to lose 10 pounds in the last 4 days, but that didn't work and one of my lovely little running buddies reminded me that TV makes you look 10 pounds heavier. I thanked her for reminding me smiled and I'm wearing black. I called my granny yesterday to tell her. She's in Palm Springs. I called my parents, but they're in another warm sunny location far from KSL's broadcasting area. And how about the siblings that are on honeymoons and other vacations. I know they say they love me, but in my time of need they aren't around. I will still pray for them.......I think.

So if you are around a television today may I suggest KSL's Studio 5 program from 11am to 12. My segment will be about 11:45am. Wish me luck, and please do try this bread.

I love making this bread. I found this recipe about a year ago inside the covers of a Williams-Sonoma catalog. I love this catalog. It is chock full of all sorts of kitchen gidgets and gadgets, and I savor every issue. I even take it to bed at night for some great bedtime reading. Every page is earmarked with my hearts desire, and maybe throughout the year I may purchase an item or two, but of course I must save up to shop at Williams-Sonoma. Sometimes if I'm lucky, TJMaxx will have what I like.

That leads me to my dutch oven. It is not just your regular pan, but a "Le Crueset" royal blue 5 1/2 qt. beauty. This pan is what was being advertised on the pages of the Williams-Sonoma catalog when I found this amazing recipe. The pan turns the bread making into magic. Now, I have since learned that you don't have to have a brilliantly colored $300 enameled pan, (but it sure does make it fun!) but a trusty, rusty black cast iron dutch oven that is hiding in your camping gear does the same trick. It just has to be a cast iron pot with a lid. After you make this bread you will feel like a champ. No one makes bread like this at home, but now you do.

I know this may sound like a funny post from a girl whose husband bakes bread for a living, but we don't make this kind of bread. This is the kind I would imagine you picking up at your little local European bakery. The crust is crisp and crunchy and chewy and the inside has lots of airy holes and tastes delish. Even my Macey's class ladies loved this recipe. It really is quick and easy, (not counting the 12-24 hours of waiting) and you will become a bread rock star tonight. You have to be a little organized in the fact that you have to decide you're going to make it a day before you eat it. Once you get that down, you'll make it all the time. Let me know if you make it and if you love it is as much as I do. If you have a magic pan use it, but if not, use the rusty trusty one in your camping gear. You're going to love this bread!!

I Can't Believe I Made This Bread, Bread

3 c. all purpose flour

1/2 t. (yep only 1/2 t.) yeast

1 3/4 t. salt

1 1/2 c. water (not hot and not cold. Just water)

Add in's of choice: I used 3/4 c. dried cranberries and the zest of 1 lemon today, but you can use raisins, cinnamon, any cheese, garlic, herbs, spices, Montreal Steak Seasoning is great. Let you imagination take you where ever you want to go. Sweet or savory, you decide.

In a large bowl combine all the ingredients together and stir until blended. Only a minute. It doesn't look pretty, but don't worry. Cover with plastic wrap and let dough sit for 12-24 hours. It will rise a little and start to look really wet and bubbly. This is good. I have used the dough as early as 8 hours and as late as 36 hour later. It always works. This is a very forgiving recipe. After the long rest, turn dough out onto a floured surface. Lightly turn the dough onto itself a few times. Don't knead this, your more or less just roughly forming the dough. Let it sit for 20 mins. and rest. In the mean time place your dutch oven in a 450'F. oven while it is preheating. The pan needs to stay in the hot oven about 20 mins. Take the hot pan out of the oven and place the dough ball in the pan. You don't need any grease, or butter for the pan. The dough will kind of wrinkle up and look terrible, but trust me it will look amazing in about an hour. With a sharp knife cut an X into the top of your dough. This will help it "tear" in a real rustic way. Place the lid on top of the dutch oven and place the pan back in the oven. Bake for 30 mins. at 450'F. with the lid on. Take the lid off and bake another 20 mins. The crust should brown nicely and when you tap the top of the bread it should sound hollow. Remove the bread from the pan and let cool. Yeilds 1- 1 1/2 lb loaf