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I Want to Stir Things Up! (Cooking Class)

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Check out photos from I Want to Stir Things Up! Hosted at Macy's on State Street in partnership with Centered Chef.  Recipes below...

 

 
Vietnamese Spring Roll with Marinated Tofu and Citrus Dipping Sauce
Makes 8 servings.
 
Ingredients
1 2/3 Tablespoons soy sauce
1 2/3 Tablespoons canola oil
1/2 teaspoon fish sauce
1/2 Tablespoon lime juice
1/2 teaspoon brown sugar
1/2 teaspoon sriracha
1/4 pound tofu
 
Dipping Sauce
1 1/3 Tablespoons brown sugar
2 2/3 Tablespoons soy sauce
2 2/3 Tablespoons lime juice
2 teaspoons fish sauce
1 teaspoon garlic clove, crushed
1 pinch crushed red pepper flakes
1 teaspoon chopped green onion
 
Wraps
8 red lettuce leaves
2 Tablespoons cilantro, minced
2 green onions, sliced thinly on bias
16 mint leaves
16 cucumber, seeded, julienned
16 red pepper strips
16 yellow pepper strips
32 carrot strips (fine julienne)
rice paper wrappers - 6"
4 cups hot water
 
Preparing Marinated Tofu:
1.         Mix together soy sauce, canola oil, fish sauce, lime juice, brown sugar and sriracha for the marinade and hold aside.
 
2.         Blot tofu dry on all sides with paper towels. Then place each tofu slab into a zipper bag and pour marinade inside. Marinate in refrigerator for 4 hours.
 
Pan Searing Tofu:
1.         Remove marinated tofu from the zipper bags, blot dry and place on a cookie sheet that’s lined with paper towel-lined. Season with salt and pepper.
 
2.         Heat a cast iron skillet on medium-high heat. Add oil and heat. Add tofu and cook 3-4 minutes per side, until golden brown.
 
3.         Remove from heat and allow to cool. Cut into thin strips.
 
Preparing Dipping Sauce:
Mix together brown sugar, soy sauce, lime juice, fish sauce, garlic, red pepper flakes and green onions.
 
Building the Spring Rolls:
1.         Place cut lettuce leaves face down on a stainless steel table. Place a tofu strip, a pinch of cilantro and green onion, two leaves of mint, cucumber, peppers and carrots in pile atop the lettuce. Repeat this process until all ingredients are used.
 
2.         Immerse rice paper sheets in hot water for 30 seconds to soften. Place the moistened rice paper on a work surface.
 
3.         Place a lettuce stack atop the rice paper, on the edge nearest to you.
 
4.         With the edge of the rice paper closest to you, fold over the lettuce and toppings, rolling ingredients inside. Fold each side in and continue to roll through. The slightly moistened end should create a tight seal.
 
5.         Serve with dipping sauce.
 



 Oven-Cooked Brown Rice
Makes 8 servings.
 
Ingredients
4 cups water
2 teaspoons salt
16 ounces brown rice
 
Method
Pre-heat oven to 350ºF. In a sauce pot, bring water to a boil and stir in salt. Spread your uncooked brown rice evenly into a baking dish, pour the boiling water over the rice and cover tightly with foil. Bake for 25 minutes for parboiled rice, or 1 hour for raw, until the water is absorbed and rice is tender. Fluff with a fork.
 
Vegetable Stir-Fry with Pineapple and Filet Mignon
Makes 8 servings.
 
Ingredients



2 pounds filet mignon or beef tenderloin
1/4 cup soy sauce
2-3 Tablespoons vegetable oil
½ cup chopped red or yellow onions
1 Tablespoon kosher or sea salt
½ cup broccoli florets
½ cup bell pepper strips
½ cup chopped cabbage
½ cup green beans, ends nipped off
½ cup julienned carrots
½ cup pea pods
½ cup chopped mushrooms
1 teaspoon garlic
1 teaspoon grated ginger
1/2 teaspoon cornstarch
½ cup soy sauce
¼ cup chopped pineapple



 
Method
1.         Pat steak dry and cut into 1-inch strips. Place steak in first-listed soy sauce in a sealed container or bag. Marinate in the refrigerator for up to 8 hours.
 
2.         Cook stir-fry. Heat a sauté pan over high heat. When hot, but not smoking, add 1 teaspoon oil and onions. Sprinkle with salt. Stir-fry until crisp-tender, about 2 minutes. Remove from pan and place on a plate or cookie sheet and set aside.
 
3.         Repeat step 2 with broccoli, peppers, cabbage, green beans, carrots, pea pods and mushrooms, cooking each vegetable singly and setting onto the plate or cookie sheet with the other veggies.
 
4.         Remove steak from marinade, drain and pat dry. Return sauté pan to high heat and heat until hot but not smoking. Add steak, garlic and ginger and quickly cook until all pink is gone, about 3 minutes.  Add cooked veggies, and stir-fry one minute.
 
5.         Mix cornstarch with second-listed soy sauce and add to stir-fry. Add pineapple and cook until heated through, about 1 minute. Serve on brown rice.
 
Vegan Peppermint Chocolate Truffles
Makes 16 servings.
 
Ingredients
1/2 cup raw cashew butter
1/2 cup maple syrup
1/2 cup cocoa powder
1/2 teaspoon vanilla extract
1/2 Tablespoon tamari
1/2 teaspoon peppermint extract
cocoa powder, finely chopped nuts or fruits, etc., for coating
 
Method
1.         Pulse all ingredients in a food processor until smooth. Scrape into a shallow container, cover with plastic wrap (press plastic wrap against batter) and refrigerate until firm, approximately 4 hours.
 
2.         Portion with a melon baller and roll into balls (you may want to wear gloves for this process).
 
3.         Place additional cocoa powder, finely chopped nuts or dried fruits, etc., into a small bowl. Gently place each truffle in the coating and swirl to coat evenly. Very gently remove the truffle from the bowl and place on a plate. Refrigerate until serving.