This month: Vietnamese Summer Rolls - and a classic hairstyle.
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-JT
oddly they call that a summer roll and the fried ones spring rolls.
all delicious
Hi, those look good - some mighty thin skins, probably very low carb too.
...and accompanied with a sauce, usually peanut.
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Any details on the sauce?
I’ve been impressed with how peanut butter plus soy sauce and chicken broth makes a nice basic sauce for stir fry.
Shrimp summer rolls yum!
My hair has gotten so long during lockdown that I have begun wearing it in a simple French twist.
As a kid I loved Hitchcock. Favorite were Rear Window (Jimmy Stewart fan major), The Birds and Hitchcock’s TV show.
My favorite Asian is Dim Sum.
https://www.food.com/recipe/pork-dim-sum-423171
Yummy and beautiful hair too! Bookmarking ❣❣
These are next on the to try list. Dove came out with a new deeper dark chocolate so I’m chopping them up for cookies next time I bake.
Brown Butter Chocolate Chip Cookies
1 cup unsalted butter
1 cup granulated sugar
1 ½ cups packed light brown sugar
1 ½ teaspoons kosher salt
2 large eggs, room temperature
1 ½ teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 (11-ounce) bag of chocolate chunks or chips
Flaky sea salt
What kind of chocolate should you use? Well, that’s up to you! Use your favorite here: milk chocolate, semi-sweet chocolate, or even dark chocolate.
Start by browning the butter: Cook butter in a medium saucepan over medium heat, stirring often, until it foams up and then browns. Remove the butter from the heat immediately and let it cool for 15 minutes.
Next, combine the sugars, salt and cooled brown butter. Mix until smooth, then add in the eggs and vanilla and mix until combined.
Stir together the flour and baking soda and gradually add it to the butter mixture. Mix until it just comes together, but don’t overmix. Fold in the chocolate of your choice.
Refrigerate the dough for at least 2 hours. I typically shoot for overnight, but you can go as long as 24 hours.
When you’re ready to bake, let the dough sit out at room temperature while the oven preheats. It will be quite hard until it sits out for a bit. Use a medium cookie scoop to portion the dough onto the prepared baking sheets. You should end up with right around 24 cookies.
Bake cookies for 12-13 minutes, or until the edges barely start to brown. The centers will appear undercooked; this is what you’re looking for. At this point, you can press some additional chips or chunks into the tops of the cookies and give them each a light sprinkling of flaky sea salt.
Technically both of these steps are completely optional, but I highly recommend them. I promise that sea salt really puts them over the top!
I know you will totally love these Brown Butter Chocolate Chip Cookies. Just try to stop at one!
https://www.mybakingaddiction.com/brown-butter-chocolate-chip-cookies/
Found a fascinating video about tradional artisanal French butter making in Brittany. Informative and humerous. First I’ve heard of flavored butters on offer such as buckwheat, seaweed, jalapeno, etc.
Apparently butter qualities are not only effected by feed but also by the seasons, winter butter being whiter and more brittle. Who knew brittleness was a quality of butter.
Hi, the month is almost over and I finally got a chance to go to the nearest Asian market - 45 minutes away, and found some rice wrappers and stopped by Costco for some shrimp, going to make those spring rolls tomorrow!