Old Fashioned and Cupcake Friendly

Old Fashioned and Cupcake Friendly

Memories can be funny things. My memories of childhood include a crazy, always creating artist mother and a stand your ground dad. My brothers, sister and I were tasked with learning to cook, do laundry, make beds and home tasks beginning at the ages of seven.  I actually remember earlier than that. We had fun though! Through german pancakes with over a cup of salt and cookies with salt instead of sugar, ooh the mistakes we made. But we did make it through with a good working knowledge of how to boil a great egg, able to sew a button,  and make a bed and so much more. More knowledge was being taught than in most homes. Our parents were teaching self-reliance.  Little did we know at the time  they had a purpose, which was thought through and made a priority.

I have people ask, as do other family members "wow. How do you know all this stuff?' "Just learned I guess."  I'm always puzzled by this question. It has taken me years to discover not all people think like I do. We were taught, if we hanker or want something, figure it out and make it yourself, if you can. These skills will support you through your entire life. And they have.

Artists/creative minds work differently than analytical minds. And it is very difficult to explain why we do what we do. Maybe it's just the simple creative process which brings us joy. We will never be wealthy, but we sure will share pleasure and the creative ends with everybody who is interested. 

I am a Chef. I know how to keep a home. I am creative. And all this is because I was taught basic principles. and then (by choice) ran with it...

Well this has become a little preachy and I really didn't mean it too. And just think it all started with Cupcakes Three Ways. Who would have thought?

It started with a class. Teaching basic cupcakes and how to make them amazing. Blog: Cupcakes Three Ways.

So this is just a chaser from that blog. The class went amazing. and to spice it up My mom suggested I dress and do the hair and nails the whole bit in 1940's style. Mom sends me cute old fashioned aprons a couple times a year and it has become a bit of a compulsion on her part.( and mine too). They were the inspiration for this fun class. It's always fun to teach to a willing audience and this particular class was superb.

I wanted it to be fun and a little bit surprising. So ergo the hair, dress, handkerchief and apron. I have decided that if I can't have fun, why bother?

Can you believe it. Even the cupcake liners are cute.

Make fun all you want. It was a blast. Don't even bother trying to figure out the creative mind. It will never happen. Just as you think you've got it all figured out, they go and change on you.

Thanks for visiting and sharing this with me. That's the whole point. Share and create...Make life a more fun and joyful journey.

Darcy

http://www.chefdarcysilverspooncatering.com

Captivating Cake

 There is one thing in the culinary world that will always be true. You never stop learning and growing as a culinary artist.  And that is exactly what it is, an Art.  Especially when it comes to cake.  There are so many possibilities and mediums you can work with, butter cream, fondant, gum past, pulled sugar. 

For this post I am highlighting the beautiful work of a close friend.  She is not a culinary artist, but she is an artist for sure!  Her work is beautiful and inspiring.  She motivates me to be more daring, to reach a little further in my passion.  So for this I thank you Acacia Tanner.

Valentine Love

♥Chocolate Dipped Strawberries. Yum

What is it about Valentines?  It seems the gifts created at this time of year are so beautiful. Here are a few of this years special gifts.

♥

♥ Cake Pops are So Fun...

♥♥ Chocolate Tortes.

♥Specialty Cakes♥

♥               Cupcakes♥Dipped Pretzels 

♥

Give your Sweetheart a Valentines Gift Certificate

 ♥ Have a beautiful and loving day!
Darcy♥

Under The Sea

If you read my post about Sushi you will know seafood is not my favorite food.  There are definitely things I like, but on the whole not my cup of tea.  I am sure many of you do love seafood so I wanted to give a little look into the creatures of the deep and share some recipes I love.

  But first i want to give you a few facts.  Did you know there are over 30,000 species of fish we know of in the sea?  And far less in fresh water.  Shell fish are found in both fresh and salt water.  Fish is a very important food source, and has become increasingly popular in recent years due in part by demand and also the increasing amount of health conscientious people.

  Fish used to be available only on water fronts and coasts but due to our strides in packaging and shipping seafood can be found all over the world.

I will cover some of the more popular types of seafood today, but it will be up to you to do your research to find the ones you like most.

MAHI MAHI

  A brilliantly colored fish found in tropic waters.  Mahi Mahi weigh an average of 15 lbs and are sold whole or as fillets.  Their flesh is off-white to pink in color and is lean and sweet in flavor.  It can be broiled, grilled or baked.  The meat can become dry so it is important to marinade or use a sauce at service.

SALMON

  Salmon are abundant in both the Atlantic and Pacific oceans, returning to the fresh water rivers and streams they were born to spawn.  They get their pink color from the crustaceans they feed on..  There are three main species of Salmon, King/Chinook, Atlantic and Coho.

     -King/Chinook:  Are from the Pacific ocean and are highly desired.  they average between 5-30 lbs and have an orange-red flesh with a very high fat content.  these fish are very rich in flavor.
      - Atlantic:  Are from the Atlantic ocean as you can probably tell from its name.  these fish are used largely  commercially, it is about 1/4 of all salmon produced world wide.  Atlantic salmon have a rich pink colored and moist flesh, their average weight is between 4-12 lbs.
       - Coho:  Have a pinkish flesh and are available fresh and frozen, wild or farmed.  Wild Coho average 3-12 lbs and farmed are much smaller at about 1 lb.
Salmon can be prepared many ways.  Broiling, grilling, baking, poaching and steaming. Frying is not recommended due to the high fat content, but because of the fat content it is perfect for smoking and curing which produces products like Gravlox, Lox and Nova.

TILAPIA

  This fish is an aquarium raised fish, they grow quickly in warm water reaching about 3 lbs. Tilapia is available whole filleted, fresh or frozen.  its flesh is similar to that of catfish, lean white and sweet.  with a firm texture.  Sometimes you can find them market in stores as, Sunshine Snapper or Cherry Snapper, even though they are not a part of the Snapper family.

TUNA
Tuna is found in tropic and sub-tropic waters around the world.  It is a very large fish and can weigh up to several hundred pounds.  Tuna is sold fresh, frozen and canned.  Usually cut into boneless loins at market then cut into steaks, cubed or chopped at your local store.  its flesh has a low fat to moderate fat content and is deep red in color. tunas flesh turns light grey when cooked and is very firm, with a mild flavor.  it works well with grilling or broiling.  and is great with a marinade or brushed with flavored oil as it cooks.  Tuna is usually served medium rare to prevent it from becoming dry.


CLAMS/OYSTERS/MUSSELS

                              

  All of these are harvested along both the East and West Coast.  and are available year round, either live with shell or freshly shucked (meat out of shell).  Canned clams are also available.  There are over 12 different types of clam alone not to mention the many different varieties of oysters and mussels.There meat can be sweet and should be cooked carefully as they can go rubbery if cooked too long.

CRUSTACEANS

  These guys are found along both the east and west coast in abundance.  and are shipped all over the world.in fresh, frozen and canned forms. Flavor varies between the different species, crab is sweet, lobster is very buttery and squid tends to be very oceanie tasting.  Crab in particular can be used in so many ways from chowders to curries to casseroles. some varieties of crab are Dungeness and are found along the west coast weighing 1 1/2 lbs to 4 lbs, and the King crab which is found in northern America in very cold waters,  its meat is snow white and is very sweet.  They be found  weighing up to10 lbs.

SHRIMP

  Are found world wide, this is my personal favorite.  You can buy shrimp in many forms, raw peeled and deveined; cooked peeled and deveined; as well as processed like breaded and pre-seasoned.  Shrimp are graded by size and come in a container by the count,.  which means the number on the bag is the average amount per container, for example, you will see a number like this on the package, 21-26 meaning there is between 21 and 26 shrimp per pound.  the smaller the number on the count the larger the shrimp are.like U-10 grade shrimp are very large, with only 10 per pound.  you can get them from 400 per pound to 8 per pound.

RECIPES

Mahi Mahi lettuce cups

Total Time: 18 min
Prep 5 min
Inactive 5 min
Cook 8 min

Yield: 2 servings
Ingredients

1 mango, diced
2 plum tomatoes, diced
1 red onion, diced
1/2 jalapenos, diced
3 tablespoons chopped cilantro leaves
2 limes, juiced
Salt and pepper
2 mahi mahi fillets
Olive oil, as needed
Lettuce leaves (recommended butter or romaine)

Directions

Preheat grill or grill pan to medium-high heat.

Combine the mango, tomatoes, onions, jalapeno, cilantro and lime juice in a medium mixing bowl and season with salt and pepper. Season the fish with salt and pepper and brush with olive oil. Grill for roughly 3 to 4 minutes per side, until just opaque in the center. Set aside to cool

When slightly cool, chop into large chunks. Add to the reserved salsa and fold carefully as to not break up the fish. Add mixture to the middle of the lettuce leaves and roll.
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Asian Grilled Salmon

Total Time: 34 min
Prep 5 min
Inactive 20 min
Cook 9 min

Yield: 6 servings
Ingredients

1 side fresh salmon, boned but skin on (about 3 pounds)

For the marinade:

2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic

Directions

Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.

While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.

Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.
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Blacked Tilapia

Total Time: 31 min
Prep 10 min
Inactive 15 min
Cook 6 min

Yield: 4 servings

Level: Easy

Ingredients
Blackening Spice:

3 tablespoons smoked paprika
1 teaspoon salt
1 tablespoon onion powder
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried ground thyme
1 teaspoon dried oregano
1/2 teaspoon garlic powder

For Fish:

4 tilapia fillets
2 tablespoons grapeseed oil
1/2 lemon, juiced

Directions

In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking.

In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving platter.
--------------
Tuna Salad

Total Time: 12 min
Prep 10 min
Cook 2 min

Yield: 4 servings
Ingredients

2 pounds very fresh tuna steak, cut 1-inch thick
4 tablespoons olive oil, plus extra for brushing
2 1/2 teaspoons kosher salt, plus extra for sprinkling
1/2 teaspoon coarsely ground black, plus extra for sprinkling
2 limes, zest grated
1 teaspoon Wasabi powder
6 tablespoons freshly squeezed lime juice (3 limes)
2 teaspoons soy sauce
10 dashes hot sauce (recommended: Tabasco)
1 to 2 ripe Hass avocados, medium diced
1/4 cup minced scallions, white and green parts (2 scallions)
1/4 cup red onion, small diced

Directions

Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side. Set aside on a platter.

Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, Wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.

Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.
--------------
Linguine with Shrimp Scampi

Total Time: 25 min
Prep 10 min
Cook 15 min

Yield: 3 servings
Ingredients

Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

Directions

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
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I hope you will expand your knowledge into the  world of water. It's worth the time and effort in delicious and healthy meals.
Enjoy
Darcy

http://www.chefdarcysilverspooncatering.com

The Purple Lady Third Annual Half-Birthday Bash Wrap Up

Third Annual Half-Birthday Bash Wrap Up

From The Purple Lady:

I would  like to give a big thank you to all the sponsors of prizes. Silver Spoon Catering has been a contributor for all three half-birthday bashes, and so Darcy deserves and extra big thank you for seeing my potential and riding it out with me.

http://chefdarcysilverspooncatering.blogspot.com/2013/09/all-things-purple-half-birthday.html

Chocolate raspberry cupcakes. YUM! Lucky Winners

https://www.facebook.com/pages/The-Purple-Lady/200884586623234

http://chefdarcysilverspooncatering.blogspot.com/2013/09/all-things-purple-half-birthday.html

 Chef Darcy Silver Spoon Catering

See you next time.

Darcy

Pondering The Perfect Pantry

Pondering Your Pantry

  For many of us, when it comes to a pantry, we get overwhelmed with the idea of filling it.  What to fill it with, to be specific, There are so many items you could possible want to have in a pantry.   As daunting as it may seem there are a few essentials you should always have on hand.  I will give you a list of the things I find important to have on hand. But you will also need to think about the type of cooking you do and come up with some additional items for your own pantry.

   For example, I make a lot of cakes, and cookies, so I go through a lot of bakers chocolate, choc. Chips, flour and shortening.  For my Pantry, I always have those things on hand.  I like to keep stocked up by buying in bulk the items I use the most , which saves me $ and then even more money when I buy sales items.  So most of the time I will buy bulk when it is on sale, making it much more Pocket friendly.   For those things that you use a lot, remember to always have a back up.  Another example from my own kitchen is Chicken Base, which is much like chicken Bullion but better, I go through a jar every month so,  I always have 2 extras in my pantry, when I see I have one left, I put it on the shopping list.  I think that I might die if I run out of this stuff; it is like crack for my cooking. 

   It is important to be efficient in the kitchen, especially for those of us who are busy working, mothers, wives or all of the above.   One of the biggest ways to be efficient is to have a stocked and organized pantry; it is not only efficient, it is cost effective as well. So below is my list of things to always have in my pantry.

  When you don't have a built-in pantry, there is always a way to add a pantry.  One of the funnest pantries is using an old cabinet with shelving. Most of us don't have a specifically built-in pantry, so we must improvise.

  A well-thought-out storage pantry can save money, time and the inconvenience of not having the most simple items to make a great meal. A great well conceived pantry can produce great meals on the spot. Amazing is what you are.

Hopefully this will give you a running start to stocking a working pantry.

OILS, VINEGAR, SAUCES, & WINE

• Whole grain mustard
• Ketchup
• Extra virgin olive oil
• Sesame oil
• Balsamic vinegar
• White wine vinegar
• Chicken stock
• Soy sauce
• Tomato sauce
• Tomato paste
• Wine (red, white, or both)
• Canned diced tomatoes

DRIED HERBS

• Garlic powder
• Onion powder
• Cumin
• Dill
• Basil (can also be bought fresh)
• Rosemary (can also be bought fresh)
• Thyme (can also be bought fresh)
• Smoked paprika
• Dried oregano
• Fresh nutmeg
• Curry
• Red pepper flakes
• Cinnamon
• Kosher salt
• Sea salt
• Fresh ground pepper (not per-ground pepper!)
• Season Salt (my fave. Johnny’s Seasoning)
• Taco seasoning

BAKING GOODS

• All purpose flour
• Brown sugar
• Granulated sugar
• Confectioner’s sugar (powdered sugar)
• Baking soda
• Baking powder
• Pure vanilla extract
• Honey
• Chocolate Chips
• Cocoa Powder
• Baking Chocolate
• Shortening
• DRY GOODS
• Cream of chicken soups
• Canned beans (black, pinto, white)
• Taco shells
• Yeast

PERISHABLES

• Onions
• Lemons
• Potatoes
• Eggs
• Fresh garlic
• Salted butter
• Unsalted butter
• Chicken Base (Better then Bullion)

  It doesn't matter where I live, I will design a specific area for my storage pantry. Whether it be slide out drawers under a bed or a cabinet used for an end table.

  Find your best place for your storage and keep accurate records of the supplies stored there. Keep your use-by storage date rotated. Always use the oldest dated items first. Then have a list up-to-date  so you can keep track and know what you have and how soon it needs to be used.

See you next time.
Darcy

Getting a little fishy!

Happy Happy Sushi

The Deep Dark Secrets Of Frying

Darcy Explains Deep Frying     

  I personally say Deep Frying gets a bad rap. 

  Too many people think fried food is greasy convenience foods like fast food.  Foods which are breaded and battered to cover up the bad quality underneath.  This is just not so.  I love fried food, it is a weakness I know.  But when done properly the product is tender and juicy on the inside and crunchy on the outside. The experience of the two textures together is quite amazing.

  I don’t think any other cooking method has quit the versatility that Deep Frying has. You can use with vegetables, fruit, meat and even ice cream.

  Deep frying is relatively simple, with the knowledge of a few things, type of equipment, type of oil and the type of frying method you want to use, you can fry to your heart’s content.

Equipment                                

  If you are planning on doing a lot of frying you may want to invest in a fryer.  You’ll want to look for one that has smooth sides and rounded corners for easy cleaning.  As with any appliance you will want to read the manual before use.     

  You will also want to make sure the fryer you choose has a quick recovery time.  Which means the oil will recover to desired temperature quickly.  If the fryer has a slow recovery time it will cause the oil temperature to be too low resulting in greasy foods.  

  

  You can also fry in a deep saucepan  if you so choose but YOU MUST be very careful, oil can splash and start fires it is also very difficult to control temperature. So if you are going to deep fry this way you need to take every precaution, buy a thermometer, and have grease fire extinguisher on hand.

Frying Liquids

Many types of fats can be used for deep frying, sometimes rendered animal fat is used for frying, aiding in flavor of the product being fried.  The most common type of fats used are Vegetable oils, such as soy bean oil, safflower oil and canola.  When choosing fats consider flavor, smoke point and chemical breakdown.

Methods of Frying                               

There are 2 methods to frying, the basket method and the swimming method, which one you use is dependent on the product that’s being fried.

1.     The Basket Method is frying with a fry basket, products that are usually breaded and will not stick together when placed in the hot fat.  You can also use the double basket method witch is a variation of the basket method but you place a second basket on top of the product to keep it from floating on the surface of the fat.

2.     The Swimming Method is used with products that are battered and would stick together when placed in a basket.  The product is placed directly into the fryer and flipped half way through the cooking process to ensure both side are cooked.  These products usually sink to the bottom of the fryer then rise to the top as they cook.

Breading Procedure                                  

Standard breading procedures have 3 steps and most items use this method.

1.     Pat food dry and dredge in seasoned flour, the flour helps protect the food and helps egg wash stick.

2.     Dip floured food in egg wash which consists of eggs and water.  For every egg used is whisked with 1 TBS water.  The egg wash will help the bread crumb to stick.

3.     Coat the food with seasoned bread crumb, cracker crumb or meal, shake off the excess crumbs and place breaded item in a clean pan.  Do   not stack food on top of each other, as it could  cause products to stick to one another.

Batter Procedures

Batters, like breading, coat food being cooked, keeping moisture in and preventing the food from being excessively greasy.  Batters consist of liquids, such as water, milk or beer and a starch, such as, flour or cornstarch.  Many contain a leavening agent such as baking powder or baking soda. The batters containing beer use the beer as a leavening agent as well as for flavor. Tempura is another type of batter commonly used.

1.     Pat dry food and season

2.     Dip into batter and directly into the fryer using tongs or spider (type of mesh spoon used for frying)

Recipes:   

Beer Battered Onion Rings     

                      

Total Time:         1 hr 20 min
Prep                     10 min
Cook                    10 min

Yield:
6 to 8 servings

Ingredients

4 cups canola oil or peanut oil
1 cup sour cream
3/4 cup mayonnaise
3 tablespoons sun-dried tomatoes
1/4 cup red bell peppers, roasted
1 tablespoon lime juice
1 1/2 teaspoons pepper, fresh cracked
2 teaspoons salt
3 tablespoons white wine
1 tablespoon garlic, minced
2 yellow onions, sweeter the better, Vidalia or Texas sweets
2 cups buttermilk
2 cups all-purpose flour, divided
1 teaspoon garlic, granulated
12 ounces beer, medium body
3 tablespoons grated Parmesan

Directions

In a Dutch oven heat oil to 350 degrees F.

In a food processor combine sour cream, mayonnaise, sun-dried tomatoes, red bell peppers, lime juice, 1/2 teaspoon pepper, 1 teaspoon salt, white wine and minced garlic, cover and refrigerate for 1 hour.

Cut onions 1/2-inch thick, remove dark exterior of onions, separate into rings and soak in buttermilk for 1 hour.

Combine 1 cup of flour, remaining salt, pepper, and garlic, mix thoroughly. In a medium bowl combine beer and 1 cup of flour, mix thoroughly.

Remove onion rings from buttermilk, shake off excess, dredge in flour, shake off excess, then dip in beer batter. Drop some onion rings in oil and continue process, being sure not to crowd rings as they will stick together. When golden, remove and let drain on paper towels. 

 

Deep Fried Cod                                  

Total Time:           40 min
Prep                       30 min
Cook                     10 min

Yield:
4 servings

Ingredients
Vegetable oil, for frying
1 pound Cod fillets
Salt and freshly ground black pepper
1 cup corn flour
1 cup all-purpose flour
2 eggs, beaten with 2 tablespoons milk
2 lemons, halved
Tartar Sauce, recipe follows
Fresh parsley, for garnish

Directions

Preheat the oil in a large cast iron or heavy bottomed pot, over medium heat. Cut the fillets, horizontally into strips, 1/2-inch thick. Season the fish with salt and pepper. Combine the flours and season with salt and pepper. Dredge each piece of fish in the flour, coating completely. Dip each piece in the egg wash, letting the excess drip off. Dredge the fish for a second time in the flour, coating completely. Fry the fish in batches until crispy, about 3 to 4 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve the fish with lemon halves and tartar sauce and garnish with parsley.

Tartar Sauce:
1 cup mayonnaise, preferably homemade
1 teaspoon Dijon mustard
2 scallions, finely chopped
1 clove garlic, pressed or minced
1 shallot, finely chopped
1 tablespoon capers, drained and finely chopped
2 tablespoons chopped cornichons or dill pickle
1/8 teaspoon cayenne pepper
1 tablespoon chopped fresh parsley
1/2 teaspoon finely chopped fresh tarragon or pinch dried tarragon
Few drops lemon juice
Salt

Combine all ingredients in a bowl and stir to combine. Add lemon juice and salt, to taste. Refrigerate until thoroughly chilled.

Yield: about 1 1/2 cups

Tempura Vegetables                                 

Total Time:           10 min
Prep                       5 min
Cook                      5 min

Yield: 1 serving

Tempura batter Ingredients

1 cup of flour
1 tablespoon cornstarch
1 1/2 cups of seltzer water
Salt

Ingredients

Vegetable oil
Zucchini, sliced into 1/2-inch slices
Broccoli florets
Flour
Carrots, 1/4-inch dice
Cauliflower florets
Tempura batter

Directions

Heat oil to 375 degrees in electric fryer or in a large, deep heavy pan on stove top. Roll vegetables in flour and shake off excess. Dip vegetables into batter and carefully place in oil to fry. Remove from oil when golden brown. Place on paper towels to drain. Serve with dipping sauce.

DIPPING SAUCE FOR VEGGIES
2 scallions, sliced
2 tablespoons rice wine vinegar
1/2 cup soy sauce
1 tablespoon ginger, grated

Combine all ingredients in bowl. Stir to combine. Serve with deep-fried vegetables.

Enjoy,
Darcy