Back and on a (Vietnamese style salad) roll.

After a long absence I think I’ve finally figured out what this blog should be about. Yes, I cook seasonally, but why? Because I shop first and plan the menu later. I look for sales, I look for what’s fresh, and I keep the shelves stocked with staples. My staples may not be your staples (i.e.: fish sauce, lime juice, cumin, chiles in all forms, rice paper, rice noodles, etc.) but they leave me room to experiment and go. I love grocery shopping, some girls go for shoes, I groove on bundles of greens, bright berries, and hmm what can I do with that?

A few weeks ago when asparagus was everywhere at the farmers market we ate asparagus in or with everything. There’s nothing better than asparagus tossed with a little olive oil, salt, and pepper, and then grilled. But that’s barely a recipe. So…

One of my favorite warm weather meals are Vietnamese style salad rolls, which manage to be refreshing, healthy, and filling all at the same time. And if you happen to have an Asian market near by (we’ve got Anzen just across the river) rice noodles and rice paper will only put you back a couple of dollars. While my rolling technique still leaves something to be desired (finding the happy medium between rolling tightly enough to keep everything together and not tearing the wrapper takes practice), I love that I can stuff just about anything in those wrappers.

Asparagus and Shrimp Vietnamese Style Salad Rolls

12 Vietnamese “Spring Rolls Skin” (they come in various sizes, for the asparagus I used the larger size)

¼ package rice noodles soaked for 3-5 minutes in boiling water until tender, drained, and tossed a few table spoons of Nouc cham (Tangy lime dipping sauce— you can find a recipe here).

24 cleaned shrimp, marinated in lime juice, garlic, ginger, cilantro, olive oil and hot chili flakes and then sautéed until just done, cooled and cut lengthwise. (Pork, chicken, and beef work equally well)

One bundle clean blanched asparagus, cut into 3-4 inch pieces

Mint, basil, and cilantro, minced. (If you’re feeling fancy reserve a few whole leaves of mint to place between the shrimp and the wrapper).

Bean sprouts (like everything else these are optional, I like the crunch)

Juilliened vegetables. ( I used carrots this time for color but cucumbers, sweet red peppers, shredded lettuce and scallions are also great).

With all your ingredients prepped and ready to go and a work surface cleared for assembly moisten two or three rice paper wrappers ( I run them under the faucet but some people dip them in a bowl of warm water and others still use a pastry brush) and set them out on a clean cloth. You can start piling on your ingredients immediately but make sure that the wrappers are soft and pliable before you begin to wrap. I usually start with a few whole sprigs of mint or cilantro and then lay out the shrimp pretty pink side down, piling the remaining ingredients on top. As I mentioned before my wrapping technique leaves something to be desired so if you want more detailed instructions you cant try here or here or just wing it based on the pictures and any burrito assembly experience you might have.

After the rolls are assembled cut in half for easier eating. Serve with one or more dipping sauces such as Nuoc cham, peanut sauce, or Thai sweet chili sauce.

Cappellini Tossed w/ Garlic Shrimp and Kale

I had elaborate rainy day plans to bake two tarts-- one sweet and one savory. But just as I threw the tart dough in the refrigerator to chill the sun came out and I remembered that I was cooking for one. The energy for elaborate is hard to muster up for just me so I decided to delay the tarts a day. Fortunately, I also remembered the shrimp I bought on sale at the store the day before and the bundle of purple kale from the farmer's market on Saturday.

Of course even though I was cooking for one I made enough for two hungry people so now I have lunch.

4 cloves of garlic, minced (I love garlic and probably could've even had more)
2 Tbsp Olive OIl
1/2 cup dry white wine
1/2 pound shrimp (in my case ten 16-20 count, I always ask for an amount not a weight so I can divide appropriately)
1 bundle of kale
1/2 pound cappellini (angel hair pasta)
salt, pepper, and pepper flakes to taste

After bringing a large pot of water to boil for the pasta, I minced the garlic and heated the cast iron skillet with the olive oil. Meanwhile I blanched the kale in the pasta water, squeezed it dry and cut it into bite size pieces. When the skillet was hot I briefly sauteed the garlic and then added the shrimp, cooking for about a minute on each side. After removing the shrimp I added the white wine, pepper flakes, salt and pepper to the pan and cooked for another minute or so. By this time the water was boiling again so I threw in the pasta which only takes three minutes (one of the reasons I love cappellini), turned the heat off the sauce and then added the shrimp and kale to the white wine sauce. After draining the pasta and reserving a cup or so of pasta water to add, if needed, to the sauce I tossed it all together. Took pictures, which was torture because I was starving, and voila- dinner.


An incredibly easy and delicious weeknight meal.