A Day from Scratch

Concierge cooking - Tailored nutrition

Shrimp Spring Rolls

by Filed Under: Home, Recipes, Seafood, Snacks 2 Comments

It is HOTTTTTTTTTTT in Austin y’all! Summer is definitely in full swing and I have some serious mixed feelings about it.

On the one hand I LOVE Summer because you can be out on the lake or at the pool soaking up the sun with a few crisp and refreshing adult beverages; but on the other hand working in a hot kitchen all day with the sweltering heat outside makes it almost impossible to cool off.

And blowdrying my hair… forget about it!

During the Summer months I crave foods that are light and crisp and that’s exactly what these shrimp spring rolls are.IMG_2426

With a honey lime vinaigrette dressing, these are great as a light lunch or dinner or even an afternoon snack.

I did a happy dance as I devoured these little beauties.

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Ingredients: for 4 spring rolls

1/2 pound large shrimp, deviegned

1 cup fresh spinach

1/2 strawberries, sliced

1/2 avocado, sliced

4 spring roll skins

Juice of 1 lime

1 teaspoon honey

2 teaspoons olive oil

Recipe:

Start by peeling and de-veigning the shrimp. In a pot of boiling water, cook the shrimp for 3 minutes. Be careful not to overcook or the shrimp will become tough. Immediately drain and place in an ice bath.

In the meantime soak the spring roll skins in cool water for 2 minutes. I used a shallow sheet pan with just enough water to cover the skins. Dry on a sheet of parchment paper for just a few minutes.

For the dressing: in a small bowl add the lime juice and honey, whisk to mix. Then while whisking drizzle in the olive oil.

To assemble the rolls: first spread the spring roll skin on a large plate, lay out a layer of spinach, a layer of strawberries, a layer of spinach with 2 slices of avocado. Drizzle the dressing over the top. Fold up the bottom half and top half of the skin, fold over the left side of the skin and roll.

Save a little of the dressing if you want some extra for dippin’

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Gravlax

by Filed Under: Recipes, Seafood, Snacks 2 Comments

This recipe was definitely a test of patience. Starting a Gravlax 72 hours before you can eat it was verrrry hard for me. However, the end result was worth the wait my friends, very much so.

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It seems like gravlax, or cured salmon, would be hard to make, but with a little time and patience (something I am NOT good at) you will have a delicate delight that is perfect as a party appetizer.

Or on a bagel, or on crackers with cream cheese capers and red onion, or on its own. Get after it any way you fancy.

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I went the crackers, cream cheese, red onion and caper route. So yummy!

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Ingredients: Serves about 4 as an appetizer

1 1/2 to 2 pound salmon filet (get the best quality you can find- and preferably wild caught)

1/2 cup salt

1/4 cup sugar

zest of one lemon

1 cup fresh dill

 

Recipe:

Start by coating the salmon with salt, sugar, lemon and dill rubbing well into the meat. Wrap tightly with plastic wrap and place on a large plate. I also wrapped the plate with plastic wrap. Set in the back of your fridge for about 72 hours.

Remove from the fridge and wash the ingredients off of the fish and pat dry. Thinly slice on a bias and serve with whatever fixins you choose.

Keep in the fridge up to a week and enjoy over and over!

Cheese Wafers

by Filed Under: Recipes, Snacks Leave a Comment

Do y’all get late afternoon snack cravings like I do? It seems like everyday around 3 or 4 o’clock I get a pang for a little snack. Some of my go-to snacks are popcorn, apple with peanut butter, yogurt and granola and now my new favorite…cheese wafers.

Adapted from Southern Living magazine we make these crackers for Fine Home Dining parties all the time. They are so delicious and super easy to make.

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I like to make my own chili powder and keep a batch in my pantry. It’s my go to seasoning so the next time I make a batch I’ll share the recipe with you all.

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Cracker dough is just as exciting as cookie dough, right?

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The only downside is that these aren’t quick crackers so come to the kitchen with some patience.

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But with great patience comes a very tasty and satisfying result.

Ingredients: makes 8 dozen

3/4 cup unsalted butter, softened

1/2 pound block sharp cheddar cheese, shredded (don’t use the bagged junk- it’s essential)

3/4 teaspoon salt

1 teaspoon chili powder

1/4 teaspoon paprika

2 cups all purpose flour

Recipe:

If you have a stand mixer use that, but I used a hand mixer and it worked just as well. Start by beating the first 5 ingredients on medium speed until everything is incorporated well. Then gradually add the flour mixing well.

Chill dough for 2 hours. Then shape the dough into 2 (8 inch long) logs; wrap each in plastic wrap and chill for another 8 hours or overnight.

Preheat oven to 350 degrees. Cut each log into 1/4-inch-thick slices; place on lined baking sheet (I used a silpat sheet but you can also use parchment paper.) Bake at 350° for 13 to 15 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container for up to 1 week.

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What’s your favorite thing to snack on?