We've said it many times and we'll say it again: without the great volunteer chefs and nutritionists who generously donate their time to OFL Detroit, we would get nothing done! In 2009, we had a total of 41 classes. We currently have 42 classes on the books for 2010, 41 of which are before the end of May! So that means lots of volunteer hours logged. To show our hardworking volunteers some love, we threw a Volunteer Appreciation Party at the Crofoot Feb. 24. Check out some snaps from the soiree.
Special thanks to Chef Michael Geiger from Eastern Market who did an awesome demo on Vietnamese fresh rolls. Even our seasoned (ba-dump-bump, I slay me with my puns) chefs picked up a few new tricks and tips. Here's Michael's recipe for Vietnamese fresh rolls and dipping sauce (sorry, no pics of the rolls because we ate them all and went back for seconds).
Vietnamese Summer Rolls and Dipping Sauce
Recipe by Michael Geiger, Eastern Market
- 6 oz rice vermicelli or rice sticks
- 10 oz boneless skinless chicken breast
- 1 large carrot, peeled and julienne
- 2 cups of shredded romaine lettuce
- 1 english cucumber, peeled, seeded and julienne
- 1/3 cup fresh cilantro leaves
- cup of fresh mint leaves
- cup of fresh Thai basil
- 10 rice paper wrappers ( 8 1/2 inch round)
- cup of roasted peanuts, chopped
Procedure: 1. Cook the vermicelli in a large pot of boiling water until just tender, 1-2 minutes. Drain the noodles, rinse with cold water, and drain again. Set aside.
2. Fill a large pot of water and bring to a boil. Add chicken breast, reduce to a low simmer, and cook until opaque in center (instant-read thermometer should read 165°F when inserted into thickest part of breast). Transfer the chicken to a bowl and allow to cool. Once cool, shred chicken with hands.
3. To assemble rolls, add warm water to a large shallow bowl or pie plate. Moisten 1 wrapper in the water and place it on a clean cutting board. Place about 1/2 cup of the noodle mixture, approximately 1 oz of shredded chicken breast, some julienne carrots, julienne cucumbers, and a few cilantro leaves, mint leaves, and Thai basil in the center (add a few chopped peanuts at this point if desired.). Fold in each end of the wrapper and roll to completely enclose the filling. Repeat to make 10 rolls.
4. Slice in half and serve with dipping sauce.
1/4 cup Vietnamese fish sauce (nuoc mam) 1/3 cup sugar 3 T sugar 3 T rice vinegar 2 T water 1 large garlic clove minced 2 tsp chili sauce