3 bunches of scallions chopped in 2” lengths, cut on the bias
12 Baby Bok Choy cut on the bias
4 bunches asparagus cut in 2 inch pieces on the bias or diagonal
2-3 T fish sauce
2 lemons – Juiced
6 T minced ginger
1-2 T sesame oil
1 T Shiraz sauce or Red chili sauce
¼ C Rice wine vinegar
¼ C Tamari Sauce
¼ – ½ C Olive Oil
- Put all sauce ingredients in bowl, whisk well.
- Put all prepped vegetables in bowl.
- Heat pan and olive oil until oil is hot and glistening.
- Stir fry vegetables in batches , sauté until crunchy,
Set batches aside in pan – pouring sauce on each batch until all vegetables are done
- Cover pan.
3 lbs uncooked Rice (use a variety for flavor and color)
Jasmine, Black, Red, Brown,
¼ cup fish sauce
8 T minced ginger
4 T minced garlic
3 bunches minced scallions
2 diced Red Peppers
½ C Thai basil minced
2 C coconut milk
- Cook rice separately as per directions – (Rices cook differently – some take longer).
- Sauté ginger, garlic, scallions, peppers and Thai basil for about 5 minutes.
Add fish sauce. Then add to rice.
- Add Coconut milk. Mix together. Add Salt & Pepper to taste.
- Garnish with Basil leaves
- Add 1 C shredded coconut if desired.
2 cups Chopped Cashews
4 Heads Chinese cabbage, chopped thin
1 cup Daikon radish, grated
1 cup carrots shredded
2 bunches scallions chopped diagonal
½ cup gourmet rice vinegar
4 tsp sesame oil
½ cup mango juice
2 T minced ginger
Toasted sesame seeds
¼ cup lime juice
Combine all in a large bowl. Serve cold.
½ C Sugar ¼ Cup whole milk (almond milk)
½ c Honey 6 oz dark chocolate with 70% cocoa chopped
2 T Grand Marnier (Orange Juice)
Or high quality orange liqueur
1 T Orange Zest (1 large Orange)
1 tsp vanilla extract
2 large eggs + one yolk – room temp 2/3 Cup chopped walnuts
1 partially baked Tart Crust 12 toasted walnuts for garnish
- Position rack in center of oven & preheat to 350 F
- Warm the sugar and milk in small heavy-bottomed saucepan over medium low heat stirring occasionally until the sugar has dissolved 4-5 min. Add the hone and cook until it has dissolved and the mixture is smooth 1 – min or more depending on the consistency of the hone. Set aside.
- Place the chocolate and butter in a large metal bowl set over a sauce pan containing about 1 inch of barely simmering water (the bottom of the bowl should not touch the water). Wait until melted, stirring gently with a wooden spoon, about 4 min. Remove the bowl from the sauce pan and set the chocolate mixture aside to cool for 5 minutes.
- Stir the Grand Marnier (0range juice), orange zest and vanilla extract into the sugar honey mixture. Using a large whisk and gentle hand, add the sugar honey mixture to the chocolate mixture and then whisk in the eggs and yolk just until incorporated. The mixture will thicken slightly.
- After the crust has cooled, place the tart pan on a large rimless baking sheet for easy handling. Sprinkle the crust with the chopped walnuts. Gently spoon the filling evenly into the crust as to not disturb the nuts.
- Carefully place the sheet with the tart pan in the oven (it can slide!) and bake for 15 min. Remove from the oven and decorate the tart with the walnut halves by lightly pressing hem around the outer rim. Continue to bake until the filling barely jiggles when the pan is moved gently, 8-10 minutes (it will puff around the edges, but settle as it cools). Remove from the oven and carefully slide the tart pan onto a wire rack. Leave the tart to cool completely on the pan, about 1 ½ hours before serving. The tart can sit a cool room temperature, under a cake dome for up to 4 hours.
- When ready to serve, remove the outer ring of the tart pan. Cut the tart into 12 pieces using a sharp knife dipped into hot water and wiped clean for each cut.
- TO GET A HEAD START: The tart including the filling can be prepared 1 day ahead. Wait until the tart has completely cooled and then chill, covered with plastic wrap. Bring to room temperature before serving.
Crust – (Substituting Almond Flour for Wheat Flour works well)
¼ Cup whole wheat flour (3 1/8 oz) ½ Cup Whole wheat Pastry Flour
1 tsp Sugar ¼ tsp fine sea salt
7 T chilled unsalted butter cut into 1/3 inch cubes (3 ½ ozs)
4 – 6 T ice water
- Place flour, sugar and salt in the bowl of a food processor and process 10 pulses to combine. Distribute the butter cubes on top and sprinkle with 3 tablespoons of the ice water. Process 8 to 10 pulses. Pinch a small amount of the dough with your fingers. It should hold together. If not, add 1 T more ice water (if very dry), or add ice water by the teaspoonful (if it just starts to hold together). Process 2 pulses each time you add water until no floury patches remain but the dough stays uniformly crumbly with tiny butter pieces. (Do not allow to form a ball.)
- Scrape mixture onto a lightly floured work surface. Gently press it into a flat disk about 1 inch thick and immediately roll into a 12 inch circle about 1/8 inch thick. Transfer the dough into a 9 ½ inch fluted tart pan with removable bottom and gently press into the edges. Roll the pin across the top of the pan to remove excess dough. Prick the dough about a dozen times with a fork. Chill, covered with plastic wrap for at least 2 hours or overnight.
- Position a rack in the center of the oven and preheat to 375F. Set the tart pan on a large rimless baking sheet for easier handling. Place a piece of parchment paper on the crust and fill it with pie weights or dried beans.
- To partially bake the crust, carefully place the sheet with the tart pan in the oven. And bake until the crust starts to pull away from the sides 15-18 minutes. Remove from the oven and carefully slide the tart pan onto a wire rack. Remove the parchment paper with the pie weights. Allow the crust to cool to room temperature before filling.
The crust can be baked 1 day ahead (frozen up to 1 month). Cover to cool. Wrap tightly when storing in freezer.
Source: Ancient Grains for Modern Meals Maria Speck