Spring rolls aren't just for restaurants! We go to Num Pang to learn how to make them at home. Watch the video above or follow the recipe below!
Shrimp Summer Rolls
Making summer rolls is a group event in many Southeast Asian homes, much like making tamales and dumplings are for Mexican and Chinese families. It's such a time-intensive process that it's more enjoyable with helping hands crowded around a kitchen island or table, with lots of storytelling and laughing, and summer roll filling and rolling of course. Summer rolls are best eaten the day they are made, so bring your appetite and a good story or two and be prepared for a memorable afternoon.
1 tablespoon rice vinegar
1 tablespoon kosher salt
16 large (21/26-count) peeled and deveined shrimp
4 ounces rice vermicelli noodles (see The Num Pang Pantry, page 29)
8 fresh mint leaves
2 Bibb lettuce leaves, torn in half (to yield 4 pieces)
8 round rice paper wrappers, for serving
About 1/2 cup bean sprouts (about 6 per roll)
Tuk Trey Sauce (page 168), for dipping
1. POACH THE SHRIMP: Fill a bowl with ice and water and set aside. Bring 4 cups water to a simmer in a medium saucepan. Add the vinegar and salt and stir until dissolved. Reduce the heat to low so you can just see steam rising off the surface of the liquid, then add the shrimp. Poach the shrimp until they curl slightly and turn opaque, 2 to 3 minutes. Transfer the shrimp to the ice bath to chill and stop the cooking, then remove the shrimp, blot them dry, and halve them lengthwise.
2. MAKE THE SUMMER ROLLS: Bring a medium saucepan of water to a boil. Add the rice noodles and cook following the package instructions until they are al dente, 5 to 7 minutes.
3. Trim the scallions so they are just slightly longer than the rice paper wrappers and place them in a bowl. Place the rice noodles, mint leaves, and lettuce in 3 separate bowls. Fill a medium bowl with lukewarm water, add a rice paper wrapper to the water, and moisten both sides thoroughly. Set aside (they will continue to soften as you fill them, there's no need to soak them) and repeat with the remaining wrappers.
4. Set a sheet of plastic wrap on your cutting board (this helps prevent sticking) and place a wrapper on the plastic wrap. Place 4 shrimp halves on the lower third of the wrapper. Lay the mint leaves on top of the shrimp and set 1 scallion north of the shrimp (directly on the wrapper). Add one-quarter of the noodles above the scallion and a small piece of lettuce above the noodles, along with a few bean sprouts. Fold in the ends of the summer roll like a burrito, then roll it from bottom to top in a tight bundle. Repeat with the remaining wrappers and fillings. Slice the rolls in half and serve with the sauce for dipping.
VARIATION: PORK SUMMER ROLLS Place 4 very thin slices cooked pork (such as the Orange-Glazed Spicy Pork Steak) over the shrimp, then follow the recipe as instructed.
VARIATION: HOISIN DIPPING SAUCE Mix 1/4 cup hoisin sauce with 2 tablespoons Tuk Trey Sauce (page 168) and sprinkle with a spoonful of crushed roasted peanuts and half a chopped fresh Thai bird's eye chile or a drop or two of chile oil before serving with the summer rolls.
This recipe makes enough to serve four people, but really, summer rolls are fun to make for a big group. Feel free to double or quadruple the recipe to make enough to feed a crowd.
Tuk Trey Sauce
Makes 4 cups
We call this our "house dressing" because it's the default vinaigrette-style sauce that we serve with our salads. Really, though, tuk trey sauce can be two things: it can refer to a simple fish sauce, or a more complex multi-ingredient sauce, which is what the recipe below represents. Think of it like a Cambodian version of Vietnamese nuoc cham sauce. It's salty, tangy, spicy, and sweet, hitting lots of flavor angles at once. We can't imagine life without it.
3 cups fish sauce
1 cup rice vinegar
1/2 cup cane sugar or light brown sugar
2 carrots, cut into 2-inch segments
1 large white onion, quartered
6 garlic cloves, coarsely chopped
1 (1 1/2-inch) piece fresh ginger, peeled and smashed
3 tablespoons kosher salt
1 teaspoon hoisin sauce
1 teaspoon toasted sesame oil
1. In a medium saucepan, combine the fish sauce, vinegar, sugar, carrots, onion, garlic, ginger, salt, hoisin, and 3 cups water. Bring to a boil over high heat, stirring occasionally to dissolve the sugar and salt, then reduce the heat to medium-low and gently simmer until slightly syrupy, about 45 minutes.
2. Turn off the heat and let cool completely, then strain the sauce through a fine-mesh sieve into an airtight container. Whisk in the sesame oil and refrigerate for up to 1 month (shake well before serving).
Text excerpted from NUM PANG, © 2016 by Ratha Chaupoly and Ben Daitz. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Gazpacho is king of the summer soups, but what if there was a way to make a soup just as light and refreshing?
We went to Freud to get the green version of a gazpacho using sorrel. The summery ingredient gives the same zing as the original, but with its own flavor profile to make for a new favorite cold soup.
Watch the video above to learn more!
Most people would say you need time and the right terroir to make a great whisky - but what if the conventional wisdom is wrong? We went to Taiwan to see one company that's trying to change the game.
Kavalan has an unusual origin story - its parent company, The King Car Group produces everything from cleaning products to coffee. But when Taiwan joined the WTO in 2002 - and it became legal for a private company to own a distillery - they decided to venture into whisky. Asian whiskies have been made before, with Japanese whisky having a long history. But Taiwan's hot climate made it an unusual choice for a distillery.
But with a willingness to experiment, Kavalan began to turn its unusual story into an advantage. The result was to buck hundreds of years of tradition - and as a result they won World's Best Single Malt Whisky at the World Whiskies Awards, a blind taste test, besting historic Scottish brands that have spent generations trying to maintain the same product.
How did they do it? Well you'll have to watch the video above to find out.
The life of a President is a life inside a bubble - and that includes food! So what does it take to run the kitchen in the White House?
We talked to Chef John Moeller to get his take on everything from sandwiches to State Dinners. He was the chef for Presidents George H.W. Bush, Bill Clinton and George W. Bush and is also the author of the book Dining at the White House: From the President's Table to Yours. As one of the few non-political members of the White House staff he had a perspective few get - and now he is willing to share a little of bit of the magic from the inside.
Watch the video above to learn everything about the inner workings of the White House kitchen, and click here to watch some of Chef Moeller's recipes from his time in the White House.
Biscotti is a classic but it can easily be made at home. We went to Tarallucci e Vino to learn the recipe.
3 1/4 cup all-purpose flour
1 cup sugar
1 Tbsp baking soda
1/2 cup canola oil
1 Tbsp Anise extract
Sift flour and baking soda together in a separate bowl.
Combine sugar and oil in the bowl of a mixer.
Add in the Anise extract
Add eggs, one by one
Add dry ingredients in 3 parts, scraping down the sides of the bowl each time and being sure not to over mix.
Shape into a loaf and bake in oven at 350 F for 30 minutes.
Once cool, slice baked loaf into biscotti pieces.
Bake a second time at 300 F for ten minutes on each side or until golden brown
The Fourth of July has a lot of meaning, but when it comes to food there is really only one thing you need to focus on: grilling. But while you might think you have everything covered in the cooking department, the real test comes from having the right tools.
But luckily we have you covered. We got grilling expert Meathead Goldwyn - the author of the bestselling Meathead - to give us his go-to's on the grill. From pans to thermometers he has has advice for every corner of your grill.
So what are you waiting for? Watch the video above to learn everything you need to know.
Curtis Stone keeps busy with his tv shows and his two restaurants, Maude and the brand new Gwen. But since it is summer he still has time for ice cream - and he even has time to make it better than it was before.
We sat down with Stone to get his take on making ice cream recipes - from what ingredients he adds in to how he serves it without melting. So watch the video above to get more!
Pinot Noir is fast becoming of the favorite varietals of wine, and it is the perfect light option for summer. But if you haven't tried the right version of it you might think it isn't complex enough.
We sat down with La Crema Winemaker Elizabeth Grant-Douglas to dispel those notions and understand what makes a great pinot noir. She gives us an inside look at the differences in wine regions and how to pick out our favorites.
So watch the video above for more!
Summer is all about breaking out the grill. But beyond the typical burgers and hot dogs, vegetables are also perfect for adding into the mix. Instead of just looking at standbys like corn and tomatoes, you can cook almost anything on a grill.
At Bedford and Co chef John Delucie is grilling any vegetable he can get his hands on. So we sat down with him to get the full picture on how to do it properly.
Just because a wine is popular doesn't necessarily mean it is the one you should be drinking. With all the Pinot Grigio's and Cabernet's in stores and on wine lists it is hard to sometimes steer away towards something you aren't familiar with.
Portuguese wine is still a secret to most US consumers, but it is growing in popularity due to its quality and value. We went to the Alentejo region and sat down with Esporão's CEO, João Roquette, to get his take on why this is a region worth knowing.
So watch the video above to get a crash course in Portuguese wine and your wallet and palate will thank you.
You might know Drew Barrymore for her decades of work in front of the camera, but behind the scenes Barrymore is also hoping to become known for something else: wine.
The Californian teamed up with Carmel Road winemaker Kris Kato to make Barrymore Wines a few years ago and now they have three varietals under the label. Calling wine her 'first crush', Barrymore picked the wines that she drinks most often - pinot grigio, pinot noir, and rosé. "You should do what you know," she explains, "what you really like yourself."
She is aware that for some celebrities, joining forces with a product can be in name only, but Barrymore believes in being more involved. "Name-slapping is dangerous because it can be very successful for some people, but it can also have a short-lived life." Her road to wine has involved a lot of education but also understanding what she brings to the table."There is no ego to business endeavors," she explains. "I'm an enthusiast and a producer. I'm not an oenophile... I appreciate that the wines that we make are true to [my palate]".
We also got her to spill the beans on what her favorite characters might be drinking, and the answers -- ranging from Charlie's Angels to E.T. -- might surprise you! So watch the video above to hear the full interview.
For many who didn't grow up with it, Korean food seems like the kind of cuisine best approached at a restaurant when experts are in charge. But chef Judy Joo disagrees.
Joo's goal is to make Korean food more approachable for those who haven't yet tried cooking it at home. Her new book, Korean Food Made Simple (based on her tv show of the same name), tackles everything you need to know.
We sat down with Joo to get her advice on where to get started. She shares the most essential ingredients and explains how to approach Korean cooking basics.
So watch the video above to learn more!
The concept of drinking your way to a better diet is tempting - it sounds simple and straightforward. But while juicing has been all the rage lately, for some it leads more to exhaustion than weight loss. So is there a way to have a drink that doesn't leave you hungry?
We talked to Stacy Berman of The System by Stacy about her Organic, nonGMO, soy free, gluten free and paleo friendly shakes. Instead of being hungry all the time, Berman contends that there's no deprivation involved in shaking.
Want to learn more? Watch the video above to learn all about shaking!
Eric Ripert is one of the country's best known chefs, with acclaim at his restaurant Le Bernardin and shows like Avec Eric. But in 32 Yolks, his new memoir, he shares a story of a difficult childhood that might be surprising to some.
For Ripert it was important to write a book that was honest and could potentially help others. "The idea was to leave a legacy that would be inspirational and inspirational of many levels," he shared. "And my childhood is a good example for a lot of people to think about what could be the consequences of their actions."
He also hopes a lot of young people will read his story and understand that he didn't get to where he is through anything but hard work. He remarked, "You graduate from school, it can be an amazing college or an amazing culinary school, but when you go in the working environment you are not an expert. You basically have a passport to gain access to the next level." In his memoir he shares the long road of many mentors he took to get to where he is today.
Want to learn more? Watch the video above for the full interview!
Debi Mazar might be known for shows like Younger and Entourage but she is also a major cook - through her shows on The Cooking Channel she has shown her skills in making great Italian meals.
But Mazar is also a mom and likes to make food on the go. So we got not only a recipe, but also a chance to imagine what her characters like Shauna from Entourage would cook if they had the chance.
Watch the video above to learn more and make the recipe below if you want a quick and healthy meal from Debi Mazar!
Debi Mazar's Turkey Lettuce Cups
1 1/2 cups mushrooms
3 cloves garlic
1 large carrot
1 head butter lettuce
2 tbsp canola oil
1 1/2 lbs ground turkey
1 cup shredded green cabbage
1/3 cup Soy Vay Hoisin Garlic Marinade & Sauce
1.Mince the mushrooms and garlic.
2.Peel and grate the carrot.
3. Separate the butter lettuce leaves.
4. Heat the canola oil in a large non-stick frying pan or wok over medium-high heat.
1.Cook the turkey until browned.
2.Next, add the mushrooms and garlic and cook until fragrant; about 1 minute.
3.Toss in the carrots, cabbage and hoisin garlic sauce. Stir until everything is evenly coated and cooked through.
4.Cover for about 2 minutes.
5. Let cool down for a few minutes.
6. Spoon the meat and vegetable mixture into each butter lettuce leaf.
7. Serve immediately.
Surf and turf is a treat but it is often the same thing - a lobster paired with steak. That's not a bad combination in any scenario, but is there a way to switch it up?
We met up with Chef Marc Forgione at his new American Cut to talk about his ideas. And he takes us through different ideas for sauces and proteins that could shake up this classic pairing.
So watch the video above to get all of his ideas!
Duff Goldman is known for making unbelievable, intricate cakes that are out of reach for regular home cooks (or even most professional chefs). But what tools does the author of Duff Bakes think should go in every kitchen?
We chatted with the host of Cake Masters about some surprising choices - from the simple pastry brush to more intricate creations. His answers might surprise you!
So watch the video above to see what tools you need to get your hands on.
If you haven't tried Tepache then all the tacos and guacamole in the world won't save you from missing out. This Mexican beverage is taking its place in the US as another beloved ingredient, and it also is great for cocktails.
The pineapple-based liquid is the base of a new cocktail from Betony called the Tigrita. And it's not only delicious, but it is a cocktail that gives back. It will be the signature cocktail next week at Share our Strength's Taste of the Nation in New York City.
So watch the video above to learn all about Tepache and how to make this delicious cocktail. Or follow the recipe below!
25 ml Mezcal
35 ml Tepache
15 ml Fresh lime juice
15 ml Agave nectar
5 ml Orange oleo saccharum
1 wedge Lime
1. Combine liquid ingredients in the large shaker tin.
2. Fill small tin with cubed ice, shake cold.
3. Fill mule cup with cold ice.
4. Double strain liquid into copper mug.
5. Garnish with lime wedge.
Anthony Bourdain is known for his love of some of the most obscure food and drink in the world. But in one category he agrees with consensus: whisky.
We sat down with the avowed whisky drinker to get his take on what foods pairs best, whether to go neat or on the rocks and why it has stood the test of time.
So watch the video above and get ready to have a drink.
Everyone has heard of the bagel. It is at this point a staple. But what about a bialy?
The 'cousin' to the bagel hasn't had as much popularity in the US but they come from the same generation. Both developed in Poland but they have a few distinct differences. The bialy has an indent instead of a hole; it is baked instead of boiled first; and it has no sugar.
But is it time for the bialy to shine on its own? We went to one of New York's most historic bakeries to find out more about the bialy.