GOLDEN VALLEY, Minn. -- Chef and cooking instructor Terry John Zila joined us Monday with his easy ideas for elegant New Year's Eve appetizers.
Here are the recipes he shared with us today:
½ cup warm water (90-110?F)
1 package active dry yeast
1 teaspoon sugar
1 ¼ cups all-purpose flour, divided
½ cup whole wheat flour
2 tablespoons olive oil
1 teaspoon sea salt
Olive oil and kosher salt to finish baked breadsticks
1. In a large bowl, combine the water with the yeast, sugar and one-half cup of the all-purpose flour. Set aside for 10 minutes, until bubbly.
2. Stir in the remaining all-purpose flour, wheat flour, olive oil and salt and knead until smooth and elastic, about 5 minutes. Wash out the bowl and coat it with a thin layer of olive oil. Place the dough in the bowl, cover with plastic wrap and allow to rise in a warm place for 1 hour.
3. Remove the dough from the bowl and divide it into four pieces on a floured surface. Roll out each piece into a rectangle, 4 by 12 inches.
4. Cut the dough lengthwise into one-third-inch-wide strips. Place the strips about one-half-inch apart on a greased baking sheet or a baking sheet lined with parchment paper.
5. Repeat with the remaining dough. Allow the grissini to rise until puffed, about 30 minutes. Meanwhile, heat the oven to 400?F.
6. Bake the grissini, in batches, on the top shelf of the oven until lightly browned, about 10 minutes, rotating halfway through. Cool on a rack and continue until all the grissini are baked. Cool, then store in a sealed bag, being careful not to break them.
Phyllo Wrapped Asparagus
½ pound unsalted butter, clarified
25 medium asparagus spears, woody ends trimmed and cut to 7 inch spears
½ pound thinly sliced prosciutto
15 sheets of phyllo dough
6 ounces Parmigiano-Reggiano cheese, grated
1. Preheat the oven to 350°. Place butter in a small saucepan and heat over low heat until the solid fat rises to the top of the melted butter. Skim off the fat solids and set aside. DO NOT ALLOW BUTTER TO BOIL.
2. In a medium saucepan of boiling salted water, cook the asparagus for 1 minute. Drain well and rinse under cold water to stop the cooking process. Transfer the asparagus to a rimmed baking sheet; pat thoroughly dry and let cool completely.
3. Wrap each asparagus in prosciutto and set aside.
4. On a work surface, cut the phyllo into 8-by-6-inch rectangles and cover with a lightly damp towel to insure phyllo does not dry out.
5. For each straw, lay out the phyllo sheet with the 6-inch side closest to you. Using a pastry brush, lightly brush a phyllo rectangle with clarified. Butter. Set a prosciutto-wrapped asparagus at one end and roll it up in the phyllo. Set the straw on the baking sheet, seam side down. Repeat to form the remaining straws, arranging them at least 1 inch apart on the baking sheet.
6. Brush the straws with the remaining butter and sprinkle with the Parmigiano-Reggiano. Bake the straws for 25 minutes, or until golden. Let cool slightly before serving.
4 ounces unsalted butter
1 cup plain breadcrumbs
1 cup Panko breadcrumbs
1 tablespoon finely minced shallots
1 tablespoon chopped parsley
1 tablespoon chopped fresh garlic
kosher salt and freshly ground black pepper
U-12 Louisiana or other large Shrimp (large, 12 per pound, butterflied)
1. Preheat oven to 475?F.
2. Mince shallots, chop garlic and parsley. In a mixing bowl, combine garlic, shallots, and parsley into plain breadcrumbs, being careful not to leave any lumps of garlic or shallots. Add salt and pepper to taste. Set aside.
3. In a small saucepan, melt the butter. The butter should be warm, not hot. Dip cleaned shrimp in warm butter one at a time. Let excess butter drain off, then pad buttered shrimp into prepared breadcrumbs.
4. Place breaded shrimp on baking sheet lined with parchment paper, vein side down with the tail curled up.
5. Place sheet in a preheated oven for approximately 4-5 minutes, until golden brown.
Serve with white wine butter sauce.
(Copyright 2011 by KARE. All Rights Reserved.)