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Chefs Anne and David Gingrass Makes 24 pieces Ingredients 4 each Savoyed cabbage leaves, large outer leaves, center rib trimmed flat 10 cups Spinach leaves, washed and spun dry, loosely packed 1 each Shallot, minced 1 clove Garlic, minced 2 Tbls. Olive oil 4 Tbls. Sesame seeds, lightly toasted 1 tsp. Olive oil 12 each Shiitake mushrooms, medium size 1 tsp. Olive oil 2 Tbls. Mushroom soy sauce Preparation -prepare the spinach rolls Blanch the cabbage leaves in salted, boiling water until softened and remove to a clean cutting board. Lay the leaves flat and trim the thickest part of the rib off. Blot the leaves dry and reserve. Heat the oil in a large sauce pan then add the garlic and shallots. Saute for aroma then add the spinach and stir quickly. Cook until the spinach becomes completely soft, seasoning with salt and pepper, then remove and allow to cool. After the spinach has cooled, press all liquid from the leaves. Divide in four equal portions and roll each roll into a 1" diameter cylinder and wrap in the blanched cabbage leaves. Rub the leaves lightly with olive oil and roll in the sesame seeds to coat. Reserve until ready to serve. ( It is sometimes helpful to wrap the rolls in plastic wrap). -make the soy glazed mushrooms Cut the stems from the mushrooms and cut into quarters. Heat a suitable saute pan over medium heat and add the oil. Add the mushrooms and cook until softened. Remove from the heat and deglaze with the soy sauce. Toss well allowing the mushrooms to absorb most of the soy sauce. Cool. -to serve Slice the rolls into six slices each about 1/2" thick. Place one mushroom quarter on top of each slice and serve. |
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