Three Mushroom Tart

I made this a few times after meeting my husband but I believe the last time may have been a distance birthday.  It was the weekend my husband met my parents at their NC home.  A few of us drove/flew there in order to attend a local symphony concert where my Dad, dressed in his tux, was to direct the symphony in Radetzky's March.  At the time, we didn't know what song so it was all a surprise to us when he appeared on stage at the end.  Back story is that earlier that year he attended a silent auction and won the bid to  conduct during an evening performance.  It was hilarious because during the piece, he stopped conducting and turned to face the audience and the audience roared with laughter as the symphony played on, not missing a beat.  It was all good fun.  That weekend is still a very fond memory of mine.  But that Sunday was my birthday and we had these tarts for a mid-day meal.  I recall that day as if it were yesterday.

This hails from April 1996 Gourmet Magazine, a well used issue of mine.  When I recently set out to make this, I couldn't recall where the recipe came from and looked for hours this past weekend until I found it.  I forgot I have a directory of all the recipes that I make (or would like to make) from my magazine collection.   But I was literally thumbing through the index of dozens and dozens of magazines scanning for it until I found it.  The directory is handy in that it is in alphabetical order and lists exactly where to find a recipe in my hundreds of magazines.  

So here's how you make this.  

Thaw a 1 Package of Puff Pastry or if you are talented make your own.  I have to admit, I've been watching The British Baking Show Master Class and plan to make my own soon.  That'll be for another day.

Read the recipe through and do all your prep in advance.  

Make sure you have a variety of 3 mushrooms.  You need at least one to have an appearance similar to enoki, or in my case Wegmans opened up nearby and I spied Beech (my new favorite).  

For the mushrooms -  8-10 Button, 8-10 Baby Bella (or Shitake), 6 oz Beech.  Pick out 4 of the best of the Button and Baby Bella that will be sliced for the top.  Take the rest and clean, trim the stems, and dice.  You should have about 3 Cups of diced Mushrooms total.  

To a skillet, add 2 TBL Unsalted Butter.  Add 1/2 Cup Minced Shallots and cook over medium heat to sweat, about 3 minutes.  Add diced Mushrooms, 2 tsp Worcestershire Sauce, Salt and Pepper.  Cook over medium high heat until the liquid is evaporated.  Add 1/4 Cup Sherry with 1 TBL Balsamic Vinegar and cook until the liquid evaporates.  Place this mixture in a bowl to cool.  Can be made in advance up to this point.

Preheat oven to 425.  Roll Puff Pastry and place in a rectangular tart pan.  

In a measuring cup, combine 1/3 Cup Heavy Cream with 1 Egg.  Add this to the cooked mushroom mixture.  Pour this into the prepared tart pan.  Slice the Button and Bella mushrooms into 1/4" slices and arrange them in rows along the long sides of the tart pan.  Place the Beech mushrooms down the center.  Brush with the Juice of a Lemon.

Place in hot oven and cook for 20-25 minutes until deep golden brown.  Don't open the oven door for the first 20 minutes.  Rotate the tart pan once and cook for final 5 minutes.  The pastry and filling should puff to a height taller than the tart pan.  Remove tart from oven and let rest for a few minutes before removing the rim.  Let rest another 5 mintutes and slice into 3-4 pieces.  Each tart will feed 3-4 depending on what else you serve.  A salad of some sort is highly recmmended.  

From Valerie's Kitchen - Leek and Bacon Flatbread

I caught an episode of Valerie's Kitchen and she made a simple flatbread for a party.  The ingredients sounded very good together and the results were amazing!  I normally make my own dough but I found a 1 Pound Ball of Fresh Whole Wheat Dough at the store on sale for $1 (normally $2.99), so I couldn't pass it up. It made two flatbreads.  

When we ski in Park City, we eat at a restaurant called the Silve Star Cafe.  They sell something like this at lunch for around $12 and I've had it many times.  I never thought to make my own but now I will. 

Either make your favorite dough and let proof or remove store bought dough from the refriegerator and place in an olive oiled bowl to proof - coat the dough lightly with oil.  Cover with wrap and place in a warm location.  It should take a least an hour rise and should double in size. 

In the meantime, remove the roots from 2 Medium Leeks.  Slice them thinnly until you get to the tougher dark green portion.  To an 8 oz containter of Creme Fraiche add Freshly Ground Nutmeg to season.  Saute the Leeks til tender.  Cut 6 Slices of thick Bacon into lardons (1/2" cuts along the short dimension) and sautee until crispy.  Grate 4 oz Gruyere Cheese.  

For the Flatbread.  Preheat over to 425.  Cut dough ball in half and roll it thinnly keeping its oblong shape.  I like to use a pastry cloth dusted with flour to keep it from sticking.  Take a large sheet pan and turn it over.  Place the dough on the pan diagonally. Top with 1/2 of the Creme Fraiche.  Add 1/2 of the Grated Gruyere.  Add desired amount of leeks and bacon.  Grind Salt and Pepper to taste.  Bake in oven until the crust is golden and cheese browned slightly.  Remove from oven and drizzle with good quality Olive Oil.  

For Vegetarian, change up the toppings to suit your diet.

(Depending on what type you make, you can add things like Freshly Grated Parmesan, Red Pepper Flakes, Dried Oregano, Fresh Basil, etc).  Let rest for a few minutes and cut  diagonally as pictured.  Serve at once!

Shrimp and Grits

Last year was the first time I had Shrimp and Grits - if you can believe that!  I lived near New Orleans for 26 years.  The way it happened was, we were in the city for a Saints game and were surprised no one was at the entrance.  We inquired as to where everyone was only to learn that the game got moved from Noon to 3:30pm.  Since we lived 45 minutes away, we decided to go to Mr. B's for brunch and to look at artwork in the French Quarter.  There was a jazz combo playing and everyone seemed to be enjoying typical New Orleans Brunch fare.  We saw (and smelled) the Shrimp and Grits.  As the servers, ladened with dishes lined up their arms bustled by, that delicious New Orleans Barbecue scent lingered around us.  With that, we both ordered it!  The following week, I cooked the same dish for dinner and even a few times since then.  Now in NC where fortunately the shrimp is very good, I made Shrimp and Grits for dinner last night.  My son, who used to eat just three shrimp and not finish them, piled his plate high and ate every remaining shrimp.   I just had the five I photographed!  Oh well, next time I'll have to cook more.

Peal and devein enough Shrimp for those you are serving.  I had 1 1/2 pounds of Shrimp - after it was cleaned.   Place single layer on a paper towel lined plate in order to dry the exterior so it will brown.

You will need to find a Barbecue Shrimp Seasoning (I only use LaDon's) prior to attempting this dish.  To a small pot, add a few TBL of the Barbecue seasoning to 2 TBL butter, 1 Tbl Olive Oil, 1 TBL Lea and Perrins Worcestershire Sauce and Juice of 1 Lemon (zest the lemon first for a garnish).  Heat until melted.  Swirl to combine.

Cook enough Grits counting on 1/2 cup cooked grits per serving.  The way Mr. B's cooks their grits is they use milk.  Milk can be very salty so I use a ratio of 1/2 Cup Milk and 1 1/2 Cups water.  Cover and heat over medium high heat til it boils.  With fork in hand, slowly add the 1/2 Cup Grits stirring all the while until combined.  Add a 1 tsp Salt and 1 Tbl Butter.  Turn to low and cover and allow to cook for about 5 minutes.  Stir again, turn off heat, and cover to allow to finish.  Stir one last time to make sure they are cooked.

Heat an empty skillet over medium high heat.  Add 2 TBL Olive Oil and 1 TBL Butter.  Add Shrimp and cook quickly tossing all the while to ensure all the shrimp are cooked.  This only takes a matter of minutes.  Top with Lemon Zest and Fresh Parsley.

For plating, to a pasta plate, add the barbecue seasoning, top with grits and top with Shrimp.  Enjoy with crusty warm bread and a salad and maybe even a jazz tune.

The story of Christmas...Fresh Cabbage turned into Cole Slaw

My tennis team adopts a family each year during the holidays.  This year I got to work directly with the mom/wife.  Her husband grows an incredible garden each season and he gave me a few HUGE cabbages from their winter garden as a token of their thanks!  Isn't that cool?  And aren't these beautiful?

The night I received them, I was roasting a Pork Loin in the oven and decided to make Cole Slaw to go along with it.  Not having a recipe, I made up a cole slaw dressing. 

First, I removed the outer leaves working with the tender lighter green leaves since it was going to be eaten raw.  Next, I removed the stem so I could fill it with water to rinse the leaves.  I turned it back stem side down to let it drain. 

Using a Bread Knife, I cut it in half which further allowed the water to run out.  So beware you have to clean it up because it holds a lot.  I used one full 1/2 Cabbage to make 6-8 side portions of cole slaw.  Using the bread knife, I cut thin slices, creating shreds.  I grated 1 Large Carrot and thinly sliced 1/2 Cup Red Cabbage that we happened to have on hand.  All of this was placed in a wooden bowl. 

Next, the cole slaw dressing.  Using a 2 Cup measuring cup, Add 1/2 Cup Olive Oil.  Add 2 TBL Rice Vinegar and 1/4 Cup Apple Cider Vinegar.  Stir in 1 tsp Kosher Salt and 2 tsp Sugar.  Using a wire whip, add 1/4 Cup Mayonnaise and 1/4 Cup Sour Cream.  Stir to combine and season with  Pepper and Celery Seed to taste.  Add more Salt, Mayonnaise or Sour Cream if needed.

Once you have the flavor the way you want it, pour 1/4 Cup of dressing onto the cabbage mixture and toss well before adding more.  The cabbage should be coated well but not swimming in dressing.  Serve at once for a delicious cold side dish/salad.  The cole slaw may be kept in the refrigerator for a few day already dressed.  I would tend to make what is going to be eaten and make it again.  The dressing can be kept for weeks in the refrigerator.

When I saw the Mom the next day, I gave her a jar of the dressing so she could make cole slaw for her family.  Enjoy and consider adopting a family one year, too!

Mushrooms Marsala with Fresh Pasta

This idea goes back a few years ago when I entered some sort of dish into a cooking competition.  That dish inspired me to make this dish.  The thought has been swimming around in my head and I am just getting around to making it for today's lunch.
Last week, I made pasta sheets for my Roasted Eggplant Lasagne and when I was done, I rolled the extra dough into sheets.  I have mushrooms in the refrigerator and thought it would be tasty to make Mushrooms Marsala and arrange the mushrooms on cooked squares of pasta to create a loose stack.  To top it off, I'll add a light dusting of Fresh Parsley and Parmesan Cheese.
This is my recipe for Mushrooms Marsala.  Get a large pot of water on high for cooking the pasta.  If you are using dried lasagne sheets, cook them before cutting them into squares.  Of course, you can always serve this over a dried pasta shape of your choice.  And better yet, if you make pasta, then my all means make some.
First, wipe clean and slice thinly, 1 Pint of Bella Mushrooms.  In a small bowl, stir 2 Tbl Corn Starch with 1/4 Cup Beef Broth.  NOTE: For vegetarian, use Vegetable Broth.  Measure out 1/2 Cup Marsala Wine.
Heat a large skillet over medium high heat.  Add 1 Tbl Olive Oil and 1 Tbl Butter.  Add mushrooms and saute them quickly.  Deglaze the pan by stirring in the 1/2 Cup Marsala Wine and continue cooking for about 2 minutes.  It should bubble and appear to make a glaze.  Add the corn starch mixture.  Add beef broth until you have used a total of 1/2 of the can, you can add more if needed but do so slowly.  Season with S&P.  Continue to let the sauce cook, allowing it to bubble gently for another 4-5 minutes.  Turn off heat and add 1 Tbl Butter and swirl the pan after it has melted.  Cook the pasta either now, if fresh, or while you are making the sauce.

Layer the pasta and Mushroom Marsala Sauce on a warm plate and top with Parmesan Cheese and Finely minced Fresh Parsley.
I edited the sauce to result in a thicker sauce than what is pictured.  I liked the flavor but the sauce was slightly thinner than what I was going for. 

The Toasted Ham and Cheese Sandwich

When I was in High School in NY State, I worked at a place called Carroll's Hamburgers. It was probably the best job I ever had.  I have friends, whom I worked with who will attest to that, and they are very accomplished in their current careers.  There was just something about the managers and the crew, the sales goals and inventory, the nightly clean up of a well oil machine where I don't think there was a single ruffle of personalities.  It was a harmonious place that thrived on doing a job well, to the letter of a T.  It closed one year on a Christmas Eve after an incredibly busy day.  That was a sad day for us all but those memories stayed with anyone who worked there.  There was the day shift for the kids who finished school early and the night shift for those who played sports.  We picked each other up and drove each other home when work was done.  We raced in like fools and clocked in, in the nick of time, and we worked diligently to get done on time.

This was in the days when the uniforms were washed and dried for you at work.  Though we had names on them, I would pull Vicki's uniform out of the dryer and wear it because her waist was small and I had to pin all of the others to keep them up.  These were also in the days where you had to go outside to enter the rest room and it was unheated.

This chain came after the original McDonald's but at the time, we didn't have McDonald's, that came later.  The fries were different and they served Club Burgers which you know better as the Big Mac, but again different.  The Club Sauce was a different recipe.  We used to make our own inventions during break time.  We took their ingredients and made new products with them.  One of my favorites was a "dreamsicle."  At that time we mixed the milk shakes and if you added orange syrup to the vanilla milk shake you, got a Dreamsicle and it was tasty.  We also had Randy or Dan, who by the was were the fastest guys around on the grill, grill onions or put Club Sauce on Double Hamburgers making a new sandwich.

One unadvertised menu item but wasn't fairly well known was the "Toasted Cheese."  It was where  the bun was grilled, cut side out, with cheese in the center.  We charged less than a hamburger so it was economical.  There was a girl in my HS class that couldn't have been more than 5' tall.  She dated a Basketball player who couldn't have been less than 6"6" tall.  They knew of the Toasted Cheese, in fact I daresay, they had fast food ordering to a science.  When they came in, it was ALWAYS 5 minutes before closing.  They always ordered a bundle of toasted cheese sandwiches and fries cooked hot, no arguing, they wanted to see them go down into the fryer, and milk shakes.

I haven't made one of these, ever.  Last week I cooked hamburgers at home.  I had really good buns that were incredibly fresh.  I had some leftover ham from a previous meal.  I was in a nostalgic mood and decided to make a Toasted Ham and Cheese, with good old fashioned American Cheese, 2 slices in fact.  It tasted as good as it looks. What a great trip down memory lane.

Here is the post I promised you, Dan!

Creamy Broccoli Soup for Two

We woke to very cold temperatures, my personal favorite kind of late fall day.  It's chilly in the house and I have a cold.  My husband mentioned wanting to go out for broccoli soup.  Lucky for him, I bought a crown of broccoli yesterday...

...going back 6 months ago, this summer I was at the CIA for lunch with my sister and we shared the most silky Cream of White Asparagus Soup.
I have been dying to make something like it since.  About a year ago, I bought a Viking Hand Mixer at half price because they were discontinuing the color red, my kitchen accent color.  I decided I would put it to work on my Creamy Broccoli Soup creation today.

Peel and dice 1 Large Carrot into 1/4" Dice, about 1/2 Cup.  Ciseler 1/2 of 1 Medium Vidalia Onion, about a 1/2 Cup.  Rinse and cut up 1 Broccoli Crown into pieces that will require about the same cooking times.  Heat over medium heat, a tall narrow saucepan.  Add 1 Tbl Olive Oil and 2 Tbl Butter.  Add carrot and onion.  Saute while stirring for about 5 minutes.  Add broccoli and continue to cook for another 5 minutes stirring frequently.  Season to taste with White Pepper and Kosher Salt.  Add (1) 14 1/2 oz of Canned Chicken Broth.  Add 1 Tbl uncooked Barley for a thickener.  NOTE: You can use 1 diced potato or 1 Tbl of uncooked Rice instead.  Cook at a low simmer until the vegetables are tender.

Using the hand blender, blend the soup until is is creamy.   If you don't have one, add soup to a blender in batches and blend until smooth.  Add back to the pot.  Add 1/4 Cup 1/2 & 1/2 and 1/4 Cup Milk for a creamed version.  Heat until hot but don't boil the soup after adding the milk and cream.

Ladle the hot soup into large bowls and garnish with grated cheese and (crumbled bacon if you have some on hand)! I checked my receipt, the broccoli cost about $.50, so all in all, this soup cost approximately $1.50 and took about 30 minutes to make.  Compare that to going out, sometimes you just have to stay in.

It's October 2019.  I made this again last month top left hand photo.  I had a bag of Pumpkin Seeds as well as Pumpkin Oil.  I decided to roast a handful of seeds in the oil and and top with the crunchy flavorful seeds as well as add a few drops of the oil here and there!  Compared to my original presentation, wow, upped the game.  Delicious results.

Fettuccine and Asparagus

This basic recipe comes from Martha Stewart Living, May 2004.  I have made this recipe several times.  The last time I made it, I followed the recipe in terms of preparing the asparagus.  The recipe calls for blanching the asparagus then peeling it.  Peeling it was very difficult because the asparagus tends to be a bit slippery.  
I prefer my original preparation for 1 lb Asparagus rinsed, tips removed, and stems peeled to create strands.  Blanch the tips and strands for about 1 minute in boiling water until bright green.  Remove from water and place in an ice bath. 
In large pot, boil 6 quarts of water.  Once it boils, add 2 Tbl Salt and cook 1 lb Fettuccine until al dente.  Before draining pasta, remove 1 cup of pasta water.  While pasta is cooking, finely chop 2 Large Shallots.  Zest and Juice 1 Lemon.  Heat a large skillet over medium heat.  Add 1 Tbl Olive Oil.  Add shallots and cook until translucent.  Add 3/4 Cup Heavy Cream,  1/4 Cup reserved Pasta Water, and Asparagus Ribbons.  Bring to a boil.  Add cooked fettuccine, tossing until heated thoroughly.  If the sauce seems too thick or pasta seems dry, add additional pasta water.  Stir in Lemon Juice and Zest.  Season with Cracked Pepper and Kosher Salt.  Plate and top with generously with Shaved Parmesan Cheese.  Serve at once!!

Open Faced French Bread Pizza

This is another of those recipes I bought the ingredients for but on account of rain my tennis match was cancelled.  I made one any way and had it for dinner that night.  You can top these any way imaginable but here is what I did.  Split 1 Italian Loaf of Bread evenly down the middle lengthwise.  Preheat Broiler.  Brush each half with Olive Oil.  Add a layer of clean dry Spinach Leaves.  Thinly slice Tomatoes and lay them onto the spinach.  Using a press, press a Clove of Garlic and distribute as evenly as possible onto the tomato.  Add a small sprinkle of Kosher Salt and some Freshly Ground Pepper.  Top with a single layer of Munster Cheese (or whatever you are in the mood for).  I personally like the way this cheese melts and browns.  Add a sprinkle of Oregano.  BTW, you can always add fresh herbs under the cheese layer.  Place under the broiler for about 5-7 minutes.  Let cool for a few minutes and cut on the diagonal into 3-4" slices.  Nice for lunch, snack, appetizer or dinner.  If you are taking these somewhere, cut them onsite.

Egg Salad Sandwiches

The other day, I called my son for lunch and before I got back to the kitchen, he was already eating the presentation plate I photographed!  Lucky for me I was done taking pictures.  'Tis true, we eat with our eyes and he ate it all but one tomato slice.  The next day he wanted "the same sandwich he had for lunch yesterday".  That's my strong and growing boy!  He is not the best carnivore, yet, so protein has to come in other ways! 
Hard cook 1 1/2 Eggs per person by adding eggs to a pan, covering with cold water and cooking for 18 minutes after coming to a simmer.  I like to cook my eggs until just done and a pretty yellow color with no green.  Immediately, dump some of the water and add cold water until the eggs cool down.  Keep doing this until they are cool enough to handle.  Peel and rinse to further cool.  Looking at an egg slicer, you'll see you can cut eggs in 2 directions.  Cut in 1 direction and rotate 90 degrees and cut in the other direction.  Place in a bowl.  Add about 1/2 Tbl Mayonnaise per Egg, 1/2 tsp Mustard per Egg, Freshly Ground Pepper, and a few dashes of Lea and Perrins Worcestershire Sauce per egg.  Fold together gently with a rubber spatula until combined.  Don't over mix.  You be your own judge but I don't feel you need any salt for mustard tends to be salty.  If you need more of any ingredients, add them slowly tasting with a clean spoon after each addition.  It's nice to get it right the first time, otherwise the mixture gets too over mixed and looks like deviled egg filling.  Place in refrigerator and serve cold! 
Pictured, I cooked 2 strips of Bacon per Sandwich and served on soft onion rolls.  For a busy night, make this ahead, have the kids set up a buffet, and let everyone serve themselves.  You can offer Jumbo Olive slices, too.  I got that from my room mate in Atlanta who made her egg salad that way.  Thanks A!  I was never a fan of celery or onion in my egg salad but here's a chance to offer it.  Thinly slice red onion and dice celery and let everyone add their own.  Very budget friendly while pleasing all, small or tall!

Pizza made Simple

I don't care for the show, Semi-Homemade at all.  I don't think it's appropriate to cut all manner of corners then take credit for something a 4th grader could make, but that's my honest opinion.  I like to make pizza dough from scratch and if I don't plan ahead allowing for a double rise, I use this alternative to ordering a $20 pizza and waiting an hour for its delivery.  You will find Freshetta 4-Cheese Pizza in the freezer section of the grocery store anywhere from $4.50 on sale to $6.  DON"T get the pre-cut.  That has to be the stupidest thing, ...what..., now I can't pull out a pizza wheel and cut my pizza.  How lazy do these people think we are!?!  Not to mention, I accidentally got one 'pre cut' when I didn't know it and it made such a big mess on the floor of my Viking that I should've sent them a clean up bill!  On that night, I wished I had paid the $20. 

Getting back to business, the reason I like this particular brand is that it rises nicely but the trick is, you have to cook it frozen!  So with that, place pizza stone in the oven and thoroughly preheat to 400-425.  You will have to experiment with the exact temperature.  I preheat to just over 400.  In the meantime, place pizza on paddle and top with additional cheese if you wish to add it.  Then top with all of your ingredients. 

Here I used Fresh Spinach, A very thinly sliced Shallot, Grape Tomato Halves and Strips of Sweet Red Pepper.  Once done, drizzle with Olive Oil and sprinkle with Kosher Salt.  I was having camera battery problems so I forgot to do this for the photo, but I normally sprinkle with Dried Oregano.  Place pizza on the stone and cook until golden brown, about 15-20 minutes.  Let it cool for at least 5 minutes and slice and serve!

For other topping ideas, I regularly use Hormel Original Pepperoni, Johnsonville Sweet Italian Sausage (which I cook first), Sliced Onion (which I carmelize first), or whatever you have that you are in the mood for! 
Note, if you live in New York or New Jersey, disregard this entire post and order in!  It's one of the foods I miss most about living in the deep south!

Shrimp Rice Paper Wraps

I have been wanting to try to make rice paper wraps for a while but thought I'd only find the wrappers at an Asian market and we don't have one on the northside of the lake. I was wrong and found packages of 12 wraps at World Markets. I need to make these often to improve my technique but the flavors were very good together.
I easily made a peanut sauce begining with 1/3 cup Peanut Butter. Add to it 1 tsp Sesame Oil, 4 Tbl Rice Vinegar, 1 Tbl Soy Sauce (use Gluten Free Soy for Gluten Free twist), 1 tsp Freshly Grated Ginger, 4 Tbl Olive Oil, dash of Red Pepper Flakes, S&P to taste. Mix together with a wire whip and set aside. This will taste better if it is room temperature. If you make it the day before, make sure it warms up before serving.
I bought 24 Shrimp anticipating 2 shrimp per wrap. I paid about $12 for the shrimp. Thread them onto a skewer lengthwise so the shrimp is straight. I grilled mine plain but you can brush them with Olive Oil to keep them moist. They cook in a bout 1-2 minutes and can be cooked before the prepping since you want them cooled by the time you make the wrap.
You can find Nishiki rice everywhere. Cook 1 Cup Nishiki in 2 Cups Water over medium heat. Lid needs to stay on the pot. Once it is boiling, give it 1 stir and turn it down to low. Let cook about 10 minutes and turn off heat to allow it to steam. After 10 minutes place in clean wooden bowl and add 2 tsp Rice Vinegar and cover with a damp towel. Let steam for about 15 minutes before using.
Having the tool to prep the vegetables properly is key. You need either a mandoline or a knock off variety, (Bed Bath and Beyond), or to be extremely talented with a chef's knife. I used a V-Slicer which I have owned for about 15-20 years. Peel 1 thick Carrot and 1 Cucumber. Remove the ends from the carrot and run it lengthwise over the blades making long strands. Remove the seeds from the cucumber and run it lengthwise over the blades making long strands. Boil a small amount of water and once boiling, add a handful of Snow Peas. Cut the into thin strips lengthwise. Remove clean Cilantro leaves from stems and set aside in a bowl.
For wrap, boil water in a tea kettle. Add 1/4 cup hot water to a large flat (pasta plate works) and add 1 rice paper. Move it around and turn it over, all in about 15-20 seconds to become soft and pliable. Place on a clean dish towel and quickly assemble your wrap using all of the ingredients including the cilantro leaves, keeping everything more or less in the center of the wrap. Fold in the sides and fold up the bottom. Wrap keeping it as tight as possile. It will stick to itself. Cut on a diagonal and serve with peanut sauce. Experiment and keep your preferences written down in a kitchen journal.