Ingredients: 1 package clear edible rice paper sheets 1/2 lb U20 shrimp (cooked, peeled, deveined, halved) 1 bunch fresh cilantro leaves, washed and dried 1 bunch or bag of fresh baby spinach leaves, washed and dried 1cucumber peeled and cut into very,very thin strips 1 carrot peeled and then shaved in to long, thin strips 2 green onions, thinly sliced 1 package vermicelli rice noodles 4 tablespoons Bella Nonnas Neapolitan Herb Balsamic Vinegar 4 tablespoons + 1 teaspoon Bella Nonnas Honey Ginger White Balsamic Vinegar 2 teaspoons Bella Nonnas Japanese Roasted Sesame Oil Suggested Toppings: Hoisin Sauce Chopped Roasted PeanutsSpicy Vietnamese Fish Sauce Cooking Instructions: In a small bowl, toss the shaved carrot and thinly sliced cucumber with two tablespoons of Honey Ginger...
Ingredients: 2 cups aged white peach balsamic8 oz. fresh cherve Products You Will Need:Peach White Balsamic Cooking Instructions:In a 2 quart sauce pan over very low heat, gently simmer the balsamic and reduce by half, approximately one cup.The condiment should never be allowed to boil or the natural sugar will burn and become bitter. The pot should be watched carefully. The process can take as long as 30 minutes but the results will be worth the effort. The finished reduction should be thick and light amber in color. Once smell slightly of caramel and complex fruit. Allow to cook completely and then transfer to a jar. Once allowed to sit, and cool the flavor will become more complex. It can...
Ingredients:1 gallon fresh, local, organic if possible, whole milk - not ultra pasteurized!1 teaspoon sea salt or kosher salt1 1/2 teaspoons tartaric acid or citric acid1/4 teaspoon liquid rennet, found here: New England Cheesemaking1 1/4 cups cold, fresh filtered or bottled watercheesecloth and a thermometer Cooking Instructions: Mix the tartaric acid with one cup of filtered water and add to the cold milk. Add the milk to a clean 8+ quart sterilized pot set over medium heat. Bring the milk to exactly 88 degrees, while stirring frequently. Mix the rennet with the remaining 1/4 cup of cool water and add to the heated milk. Mix the milk continuously for a minute.Allow the curds to sit undisturbed for 15 minutes until...
