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Chocolate Truffles
12 ounces semisweet chocolate,
chopped into I /4-inch pieces
I tablespoon orange extract
1 tablespoon vanilla extract
Ys cup heavy cream
2 tablespoons unsweetened cocoa,
sifted
1. Race unsweetened chocolate and the extracts
in a 4-quart bowl.
2. Heat heavy cream in a heavy saucepan over
medium heat and bring to a boil. Carefully pour
over chocolate. Let sit 5 minutes, then stir until
smooth.
3. Refrigerate until firm but not hard, 30 to 45
minutes.
4. Line a baking sheet with parchment paper;
divide chocolate mixture into 24 tablespoon
size truffles and place in the refrigerator 15
minutes.
5. When truffles are firm enough to handle,
remove from the refrigerator and roll each
quickly in palms, in a gentle circular motion,
using just enough pressure to form smooth
rounds. Lightly dust with cocoa powder, shaking
off any excess.
6. Store truffles in a tightly sealed plastic con
tainer in the refrigerator. Remove from refrig
erator about I hour before serving.
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High Cotton Food Styling & Photography
tHigh Cotton Food Styling & Photography
Minestrone Soup
from Young Chefs Academy
I sprig each: fresh basil, oregano and
rosemary
6 cups vegetable or chicken stock
IV2 cups chopped tomatoes
1 cup chopped celery
Zi cup chopped onion
Z 2 cup thinly sliced zucchini
Z 2 cup thinly sliced carrot
Z 2 cup chopped bell pepper
Z 2 cup sliced mushrooms
2 garlic cloves, minced
2 bay leaves
2 teaspoons dried basil
I Z 2 teaspoons dried oregano
I teaspoon salt
Z 2 teaspoon pepper
I Z 2 cups dried pasta (your choice)
Parmesan cheese, grated
1. Chop or snip the fresh herbs. Combine stock
and herbs in a large pot. With the help of an
adult, bring stock to a boil.
2. Add vegetables, garlic, dried herbs, salt and
pepper. Reduce heat and simmer 20 minutes
or until vegetables are just tender. Add pasta
and cook an additional 8 to 10 minutes or until
pasta is soft.
3. Remove bay leaves. Ladle soup into bowls
and sprinkle with grated Parmesan cheese.
Serves 8.
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Egg Rolls & Dipping Sauce
from Kitchen Kapers
Dipping Sauce:
A cup reduced-sodium soy sauce
‘A cup rice vinegar
I tablespoon honey
I to 2 teaspoons sesame oil
Pinch of red pepper flakes
Egg Rolls:
4 tablespoons vegetable oil, divided
1 (I-inch) piece fresh ginger, grated
2 garlic cloves, finely chopped
2 green onions, sliced thinly
I carrot, cut into thin strips
1 small red pepper, cut into thin strips
Zu cup vegetable broth
2 tablespoons reduced-sodium soy sauce
I tablespoon sugar
I cup shredded napa cabbage
I to 2 tablespoons sesame oil
10 cooked shrimp, chopped
20 (2-inch square) wonton wrappers
covered loosely with a damp paper
towel to prevent drying
1. Whisk together all dipping sauce ingredients.
2. To prepare the egg rolls, heat 2 tablespoons vegetable
oil in a large skillet over high heat. Add ginger and garlic
and stir-fry until fragrant, about 30 seconds. Add green
onions, carrot and red pepper and stir-fry 2 minutes.
3. Combine vegetable broth, soy sauce and sugar in a
medium bowl. Add to skillet; stir in napa cabbage. Bring
to a boil and simmer 5 minutes, stirring occasionally, until
vegetables are tender. Add sesame oil. Cool mixture for
at least 15 minutes. Stir in shrimp.
4. Race one wonton wrapper so the comer points
toward you. Race I tablespoon filling in center. Roll the
comer closest to you over the filling. Brush the top cor
ner with water. Fold in the sides of the wonton and con
tinue rolling the egg roll up until it is closed. Press to seal,
set aside, and repeat with the remaining ingredients.
5. Heat remaining 2 tablespoons vegetable oil in a skillet
set over medium-high heat; add egg rolls and saute until
golden brown on all sides, using tongs to turn them.
Serve with dipping sauce. Makes 20 egg roils.
(Continued on page 10)
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