COOK'S CORNER EAST MEETS WEST IN SCRUMPTIOUS AVOCADO EGGROLLS.Byline: Natalie Haughton Food Editor For Joy Thomas of West Hills, here's our replica version of the Avocado Eggrolls from the Cheesecake Factory - which we copied almost a decade ago. The rolls are still as good today as they were years ago - and they are a breeze to make. The sauce is easy to make once you have the tamarind tamarind (tăm`ərĭnd), tropical ornamental evergreen tree (Tamarindus indica) of the family Leguminosae (pulse family), native to Africa and probably to Asia, but now widely grown in the tropics. concentrate, which can be found at ethnic markets. If you don't feel like investing in the tamarind, serve the rolls with any kind of salsa. Even a pineapple or mango salsa would be delicious. Keep these in mind for Oscar-watching party fare. Whenever we've served them, they've won rave reviews. Another request comes from Linda Lang of Sherman Oaks who's looking for Looking for In the context of general equities, this describing a buy interest in which a dealer is asked to offer stock, often involving a capital commitment. Antithesis of in touch with. a moist carrot cake Carrot cake is a sweet spice cake with grated carrot mixed into the batter. The carrot softens in the cooking process, and the cake usually has a soft, dense texture. The carrots themselves enhance the flavour, texture and appearance of the cake. made with pineapple and coconut. Although she recollects it may have been from Neiman Marcus Neiman Marcus U.S. department-store chain. It was founded in Dallas, Texas, in 1907 by Herbert Marcus, his sister Carrie Marcus Neiman, and her husband, A.L. Neiman. , I'm including my version on the theme which I've been making for years. I tweaked it a tad, reducing the oil by half and substituting buttermilk buttermilk residual fluid after removal of fat from milk in butter manufacture; a protein-rich supplement fed to pigs. . It came out fabulous - moist and delicious. With a cream cheese frosting frosting the slight graying of the haircoat around the face, particularly muzzle, in dogs with aging and as a regular feature of some breeds such as the Belgian shepherd dog. zipped up with grated orange peel, it's a winner. Serve the cake as party or family fare. AVOCADO EGGROLLS WITH TAMARIND CILANTRO SAUCE 2 large ripe avocados, cut into small pieces Juice of 1 lemon Cayenne pepper 5 tablespoons rehydrated, chopped sun-dried tomatoes 5 tablespoons minced red onion 3 tablespoons chopped fresh cilantro Seasoned salt Noun 1. seasoned salt - combination of salt and vegetable extracts and spices and monosodium glutamate flavorer, flavoring, flavourer, flavouring, seasoning, seasoner - something added to food primarily for the savor it imparts and garlic pepper to taste 6 (7x7-inch) eggroll skins 1 cup canola oil Noun 1. canola oil - vegetable oil made from rapeseed; it is high in monounsaturated fatty acids canola vegetable oil, oil - any of a group of liquid edible fats that are obtained from plants for frying Tamarind Cilantro Sauce Cut each avocado into thirds, peel and discard seed. Cut each third into small chunks and sprinkle with lemon juice and cayenne pepper. Mix together tomatoes, red onion, cilantro, seasoned salt and garlic pepper to taste. To assemble each eggroll, lay out one eggroll skin on a flat surface in a diamond with points at top and bottom. Place chunks from 1/3 of an avocado just below center of skin and sprinkle with 1/6 of tomato mixture. Fold up point closest to you over filling; fold in sides and carefully roll up. Meanwhile, in an 8-inch skillet, heat oil until very hot. Place 3 eggrolls at a time in hot oil in skillet. Cook until golden brown on both sides, turning once or twice. Remove to paper-towel-lined plate to drain. Wait 1 minute, then cut each eggroll (with a very sharp knife) into 4 pieces on the diagonal. Serve with Tamarind Cilantro Sauce. Makes 6 servings. TAMARIND CILANTRO SAUCE: In an 8-inch skillet, combine 1/4 cup sugar, 1/2 cup water and 1/8 teaspoon tamarind concentrate (available at Indian and Thai markets). Heat to boiling over medium heat. Reduce heat to medium and cook (mixture should be bubbling) 5 to 6 minutes until syrupy and slightly thickened thick·en tr. & intr.v. thick·ened, thick·en·ing, thick·ens 1. To make or become thick or thicker: Thicken the sauce with cornstarch. The crowd thickened near the doorway. 2. . Meanwhile, in bowl of a mini food processor, combine 1/2 cup cilantro leaves, 2 tablespoons dry roasted cashews, 1 large clove garlic, pressed, 1 1/2 to 2 1/2 teaspoons chopped fresh mild green chiles and 1/2-inch piece peeled fresh ginger. Process until well chopped. Stir into tamarind syrup in skillet. Stir in 1 tablespoon water, 1 teaspoon seasoned rice vinegar Rice vinegar is a vinegar made from fermented rice or rice wine in China, Korea, and Japan. Rice vinegar is similar in properties and taste to balsamic vinegar, though usually less sweet. and seasoned salt to taste. Cool to room temperature. Serve with avocado eggrolls. Refrigerate re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. any leftovers. Makes about 1/2 cup sauce. 14 KT CAKE 3/4 cup vegetable oil 3/4 cup buttermilk 2 cups sugar 3 eggs 2 teaspoons vanilla 2 cups all-purpose flour 2 teaspoons ground cinnamon 2 teaspoons baking soda baking soda: see sodium bicarbonate. 1/2 teaspoon salt 2 cups shredded carrots 1/2 of a 1-pound 4-ounce can (about 1 cup) crushed pineapple packed in juice, drained 2 cups flaked OR shredded coconut (1/2 of a 14-ounce package) 1 cup chopped nuts Cream Cheese Frosting In a large mixer bowl, beat together with an electric mixer oil, buttermilk, sugar, eggs and vanilla until thoroughly mixed. Stir together flour, cinnamon, soda and salt. Beat into oil mixture until well blended. By hand, stir in carrots, pineapple, coconut and nuts until well blended. Pour into 2 greased and floured 9-inch round cake pans, dividing evenly. Bake in preheated 350-degree oven 35 to 40 minutes, or until center of cake is firm to touch. Cool in pan. When cool, stack cake layers with Cream Cheese Frosting in between and on top and sides. Refrigerate cake until serving time (and refrigerate any leftovers). Makes 1 (9-inch) cake. CREAM CHEESE FROSTING: In medium mixer bowl, beat together 1 (8-ounce) package cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 1 teaspoon vanilla and 1 (1-pound) box powdered sugar until smooth and fluffy. Beat in more powdered sugar, if necessary to make the frosting a thick, spreading consistency. Stir in 1 tablespoon grated orange peel. Use to frost carrot cake. Makes enough to stack and frost 1 (2-layer) carrot cake. |
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