COOK ALONG WITH CHEF HARRY SCHWARTZ
23/03/2021 at 16:00 GMT
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THREE COURSE MEAL WITH CHEF HARRY
FRESH SUMMER ROLES
4 ounces dried cellophane noodles (also called bean thread noodle)
1/2 tablespoon Seasoned Rice Vinegar
1/2 teaspoon soy sauce
1 teaspoon sesame oil
1/2 cup toasted sesame seeds
8 (10-inch) rice paper (spring roll) wrappers
24 fresh large Italian basil leaves1 cup micro greens
1 cup seedless cucumber, cut into thin strips
1 medium carrot, peeled and grated
Break the noodle bundles in half inside a plastic bag. Place the hot water in a heatproof bowl and add the noodles. Let soak until tender,
about 10 minutes (check the package for recommended soaking time).
Drain the noodles and transfer them back to the now empty bowl and add the rice vinegar, soy sauce, sesame oil and sesame seeds and toss to
combine; set aside. Bring about 4 cups of water to a simmer in a 12 inch sauce pan. Remove from heat to hot pad. Immerse 1 wrapper in the
water until it softens, about 10 seconds. Flip and soak another 2 seconds.
Place on parchment paper and place 1/8 of the, rice noodles, basil leaves, cucumber and carotin a log in the roll. Fold over top and ends
and roll up like an egg roll. Repeat to create 8 rolls. Serve with dipping sauces of choice.
CRISPY RICE CAKES WITH TORN SMOKED SALMON
2 cups very soft cooked rice
3 large eggs, lightly beaten
2/3 cup Panko
1 Soy Sauce
1/4 cup Sesame Seeds
1 to 1 1/2 cups Peanut Oil
Blend rice cake ingredients but the oil in a medium bowl.
Pour peanut oil into a heavy, non stick 12 inch skillet over medium- high and heat the oil until it seems to move and you can see the heat rise.
Carefully drop dollops of the rice cake mixture into the hot oil,flattening into thick cakes and making sure the edges do not touch.
You might need to work with 4 at a time, depending on the size of your skillet.
Allow the rice cakes to cook until golden brown on the bottom and flip them carefully with a spatula. Allow the rice cakes to cook until the
other side is golden brown and crispy.
Remove the rice cakes from the hot oil to paper towel. Makes 8 cakes.
2 tablespoons mayonnaise
About 1/2 pound thinly sliced smoked salmon, torn into bits
1 lemon. sliced and sliced cut into small triangles
Spread a thin layer of mayonnaise over the rice cakes and top with the pieces of smoked salmon. Garnish with the capers, dill and lemon
6 egg yolks
1/2 cup turbinado sugar
1/4 cup confectioners
1/2 tsp vanilla extract
1/2 cup tart cherry juice
1/2 cup cherry liqueur
Strawberries or meringues
sweetened whipped cream (optional)
Arrange strawberries and/or meringues in 6 to 8 small bowls or balloon wine glasses.
Place egg yolks and sugars in a medium heavy-bottomed saucepan over low heat.
Whisk in vanilla and cherry juice. Continue to whisk while pouring in the cherry liqueur in a stream. Raise heat slightly and
continue to whisk custard mixture until it thickens.
Continue whisking for about several minutes, until the mixture triples in volume, froths up and becomes a beautiful, deep and glossy color.
Ladle the zabaglione over strawberries and/or meringues.
Serve immediately. Seres 6 to 8.