Учебная практика

advertisement
Учебная практика
Everything Bagel Sushi Rolls















Ingredients
2 cups sushi rice
Kosher salt
3 tablespoons rice vinegar
1 tablespoon sugar
Finely ground black pepper
4 ounces cream cheese
2 carrots, finely chopped
2 scallions, chopped
Vegetable oil, for greasing
12 ounces thinly sliced smoked salmon
1/4 cup dried onion flakes
1/4 cup sesame seeds
2 tablespoons dried garlic flakes
2 tablespoons poppy seeds
Soy sauce, pickled ginger and wasabi paste, for serving
Directions
Watch how to make this recipe.
Rinse the rice in several changes of cold water, and then add to a medium saucepan
with 3 3/4 cups water and 1 teaspoon salt. Bring to a boil, and then cover and reduce
the heat to low. Cook, without stirring, until tender, about 15 minutes. Remove the
saucepan from the heat and let stand, covered, 15 minutes more. Transfer the rice to a
baking sheet. Stir together the vinegar, sugar and 1/2 teaspoon salt. Drizzle over the
rice and fold in with a spatula. Let the rice cool completely (about 10 minutes in the
refrigerator or 30 minutes at room temperature).
Stir together the cream cheese, carrots and scallions.
Place a piece of plastic wrap on the work surface and lightly oil. Place 1 1/3 cups rice
on the plastic wrap and, using wet hands, press into a 7-inch square. Lay a single layer
of salmon over the rice, leaving a 1/2-inch border on the side nearest to you. Line onequarter of the vegetable cream cheese along the edge of salmon closest to you. Using
the plastic wrap as an aid, firmly roll the sushi up into a cylinder. Press the rice together
with even pressure to form a roll. Repeat with the remaining ingredients, making 3 more
rolls.
Stir together the onion flakes, sesame seeds, dried garlic and poppy seeds on a baking
sheet. Roll each roll in the seed mixture. Cut each roll into 8 pieces with a wet knife.
Serve with soy, wasabi and pickled ginger.
1
Classic Cobb Salad


















Ingredients
8 slices thick-cut bacon, chopped
4 large eggs
Kosher salt
2 6-ounce skinless, boneless chicken breasts
Zest (in wide strips) and juice of 1 lemon
2 bay leaves
2 sprigs thyme
1 tablespoon black peppercorns
1/4 cup apple cider vinegar
1/2 shallot, minced (about 2 tablespoons)
1 tablespoon dijon mustard
1/4 cup extra-virgin olive oil
Freshly ground pepper
2 avocados
2 vine-ripened tomatoes, chopped
1 large head Bibb lettuce, torn into pieces
2 heads romaine lettuce, cut into pieces
4 ounces blue cheese, crumbled
Directions
Cook the bacon in a medium skillet over medium heat, stirring, until crisp, 15 to 20
minutes; transfer to paper towels to drain.
Meanwhile, place the eggs in a saucepan and cover with cold water by about 1 inch.
Bring to a simmer over medium-high heat, then cover, remove from the heat and let
stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running
water. Chop the hard-cooked eggs and season with salt.
Combine the chicken, lemon zest and juice, bay leaves, thyme, peppercorns and a large
pinch of salt in a medium saucepan; add enough cold water to cover the chicken by 1/2
inch. Bring to a bare simmer over medium heat (do not boil) and cook until a thermometer
inserted into the thickest part of the chicken registers 160 degrees F, about 7 minutes.
Transfer the chicken to a cutting board and let rest 5 minutes.
Meanwhile, make the dressing: Whisk the vinegar, shallot, mustard and 1/2 teaspoon
salt in a serving bowl. Whisk in the olive oil in a slow, steady stream until emulsified;
season with pepper. Dice the chicken and toss with 1 tablespoon of the dressing in a
separate bowl.
Halve, pit and dice the avocados. Season the tomatoes with salt. Add the Bibb and
romaine lettuce to the serving bowl on top of the dressing. Arrange the bacon, hardcooked eggs, chicken, avocados, tomatoes and blue cheese in rows on top of the
lettuce. When ready to serve, toss the salad and season with salt and pepper.
2
Spanish Tortilla







Ingredients
6 medium potatoes, diced
2 small onions, coarsely chopped
1/2 teaspoon salt, plus 1/2 teaspoon
2 tablespoons sunflower oil, plus 2 tablespoons
7 eggs
1/4 cup milk
Serving suggestion: tomato salad drizzled with olive oil
Directions
In a medium bowl mix the potatoes, onions, and 1/2 teaspoon salt by hand.
Heat 2 tablespoons of the oil in a large non-stick frying pan. Fry the potatoes and onions
on low heat and cover with a lid for 5 minutes to let them soften. Turn up the heat for
another 5 minutes until golden brown. Remove from the stove and drain off any excess
oil.
Meanwhile break the eggs into a medium bowl. Add the remaining salt and milk and
whisk vigorously until frothy. Add the potatoes and onions to the eggs and mix until fully
integrated.
Clean the frying pan and return to stove.
Heat the remaining 2 tablespoons of oil on a high heat and pour in the mixture, moving
it around in the pan to help the tortilla to rise. Fry until golden brown, stirring occasionally
until it has set. Then turn down the heat to allow the inside to cook. After a few minutes
turn up the heat in order to brown the tortilla.
When it's cooked place a large plate over the frying pan and flip the tortilla onto it. Return
to the pan and fry the other side until golden brown.
3
Download
Related flashcards
Create Flashcards