Nemoseggandtomatosalad Recipes

NEM NUONG (VIETNAMESE SAUSAGE)

Steps:

• Line a baking sheet with parchment paper; set aside.
• Set a cast-iron pan over medium heat, and add rice. Cook, swirling and stirring constantly, until rice turns a deep golden color, 5 to 8 minutes. Remove from heat, pour into a small heatproof bowl and allow to cool. Use a spice or coffee grinder to grind cooled rice into a fine powder.
• Place rice powder, sugar, pepper, salt, baking powder, fish sauce and garlic in a large bowl, and stir to combine.
• Add pork to the bowl, and using your hands, mix thoroughly for 1 full minute.
• Heat a cast-iron pan over medium heat. Use a heaping tablespoon of pork mixture to make a small, thin sausage patty. Add a teaspoon or so of oil, and cook the patty for 2 to 3 minutes on each side. Taste, and if needed, add salt or any other seasonings to the uncooked sausage mixture, and mix to combine.
• Divide and roll the remaining sausage into 8 3-inch logs, skewering lengthwise and placing on the prepared baking sheet as you go. Cover, and refrigerate for 30 minutes to allow flavors to come together. (Sausages can be made ahead and covered and refrigerated or frozen at this point until ready to use.)
• To cook, wipe out cast-iron pan, and return to medium heat. Add 1 tablespoon oil. When it shimmers, add sausages in a single layer, leaving space between them. Cook, rotating every 2 minutes, until browned on the surface and just cooked through, 6 to 8 minutes total.
• Drain sausages on paper towels, and serve hot.

NEMS

Steps:

• 1. Whisk together all the ingredients for the dipping sauce in a medium-sized bowl and reserve.
• 2. Place the aziki in a small bowl and cover with 1/4 cup warm water. Let sit for about 10 minutes, then drain, reserving the soaking water.
• 3. Place the shiitake mushrooms in a bowl and completely cover with boiling water. Let sit for 30 minutes then drain and pat dry.
• 4. Place 1 tablespoon of the oil in a large, nonstick pan over medium heat and add the onions, garlic, carrots, and turnips and then add the aziki along with the reserved 1/4 cup water. Stir, cover and let cook until the carrots and turnips are beginning to turn tender, 6 to 8 minutes, stirring occasionally to be sure the vegetables aren't sticking to the pan and adding additional water if necessary. Be careful to not add too much water, you don't want the vegetables to be soggy. Add the cabbage, stir, cover and cook until the cabbage is tender, an additional 3 to 5 minutes. Stir in the fish sauce and taste for seasoning. Transfer the vegetables to a medium-sized bowl.
• 5. Dice the shiitake mushrooms and add them to the vegetables.
• 6. Place one rice wrapper in a pan of very warm water and let it sit until it is pliable, about 2 minutes. Transfer it to a tea towel set on a work surface, pat it dry, and place about 1/4 cup of filling in the bottom third of the wrapper. Lay several cilantro leaves atop the filling. Working quickly and carefully, roll up the bottom edge to enclose the filling, pressing on it gently. Fold the edges of the rice wrapper over the ends of the roll to completely enclose the filling, then continue rolling from the bottom to make a nice, firm rectangular roll. Place the roll, seam side down, in a dish and continue with the remaining rice wrappers and filling.
• 7. Heat the remaining 2 tablespoons of oil in a non-stick skillet over medium-high heat. Place as many nems as will fit easily into the pan leaving a bit of room around them and cook until they are golden and crisp on all sides, 8 to 10 minutes total.
• 8. Remove the nems from the heat and set them briefly on paper towels to absorb any excess oil, then transfer to a serving platter. Arrange the fresh mint leaves around the nems and serve, with the sauce on the side.

CREAMY PASTA TOSS WITH SMOKED SAUSAGE

Steps:

• Cook pasta according to package directions; drain, reserving 1/2 cup pasta cooking water.
• Heat oil in a large high-sided skillet over medium-high. Add sausage and mushrooms and cook about 6 minutes, stirring occasionally, until browned. Remove to a plate; carefully wipe pan clean as it may be hot.
• Melt butter in pan over medium; add garlic and cook until it just begins to brown, stirring occasionally, 2 to 3 minutes. Add half-and-half and cream cheese; bring to a simmer, whisking constantly until smooth. Remove from heat and stir in 3/4 cup Parmesan cheese, salt, and pepper until smooth. Add pasta and sausage mixture; toss to coat. Thin sauce with reserved pasta water if necessary.
• Serve in shallow bowls topped with pesto, basil, and remaining 1/4 cup cheese.

BASIC NOMATO SAUCE (TOMATO FREE TOMATO SAUCE)

Steps:

• Put everything in a covered pot, bring to a boil, reduce heat to simmer until veggies are soft.
• Take out the bay leaf, blend well till smooth and use as you would tomato sauce, spicing appropriately for the dish you're using it in.