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Haylie Duff's Real Girls Kitchen

Haylie would do just about anything to help her friends.So when Jimmy Ruggiero comes to Haylie in a panic because he promised a girl he has a crush on a fancy home-cooked meal (a white lie meant to impress), Haylie jumps in to save the day (or date!).Little does Haylie know that Jimmy plans on taking credit for all of Haylie’s cooking.With friend Kurt Finney by her side in the kitchen (while spying on Jimmy and his date through the door), Haylie prepares an Asian-inspired feast and a dessert of Brownies with Raspberry Coulis to set Jimmy up as a master chef.

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Recipes in this Episode

POUCHED RAMEN AND SHRIMP 

Serves 2

2 cups of chicken broth

4 tablespoons of mirin

2 tablespoon of soy sauce

Juice of half a lime

1 teaspoon of fish sauce

2 teaspoons dark sesame oil

1/2 teaspoon of chili garlic sauce

2 package Ramen noodle

1/2 cup shitake mushrooms, stem removed and sliced

10 large raw shrimp, peeled and deveined

2 small shallot, thinly sliced

1/4 cup scallion, thinly sliced

Fresh cilantro

Parchment paper


Preheat oven to 400 degrees F.

In small bowl, combine broth, mirin, soy sauce, lime juice, chili garlic, fish sauce and sesame oil.

On a sheet pan, place a sheet of foil down for each pouch. Over the foil, lay a piece of 11x 15 piece of parchment. Break ramen noodles and lay evenly on parchment. Add the rest of the ingredients on noodles. Slightly lift sides of foil to create a bowl like shape. Pour in liquid all over noodles. Bring top of parchment paper together and fold. Fold each side of parchment paper, making sure not to leak any liquid. Bake for 15 to 20 minutes.

To serve place pouch on a serving plate and open parchment or pour contents into a bowl. Garnish with cilantro and serve.


ASIAN SALAD 

Serves 4

2 tablespoons mayonnaise

2 tablespoon rice vinegar

1 tablespoon soy sauce

2 teaspoons honey

1 teaspoon fresh ginger, grated

1 large garlic clove, grated

1 teaspoon sesame oil

1/2 teaspoon Siracha

4 tablespoon of water

1/4 cup vegetable oil

2 Persian cucumbers

1 tablespoon sesame seeds

3 cups of baby greens, washed and dried

¼ cup of cilantro, leaves only

½ teaspoon Salt

freshly ground pepper


In a blender, add the mayonnaise, rice vinegar, soy sauce, honey, ginger, sesame oil, garlic, chili sauce and vegetable oil. Mix on medium high until well combined. Pour dressing into a spray bottle.

With a mandolin, julienne the cucumber. Toss cut cucumber, sesame seeds, cilantro and baby greens. Season with salt and pepper. Plate salad on a serving plate, then spray with dressing. Serve.


BROWNIE CAKE WITH RASPBERRIES 

Serves 4

1 box of browine mix

2 cups of fresh raspberries

4-5 Tablespoons of fine sugar

1/2 teaspoon of sea salt

Make brownie mix according to package, add an additional egg and substitute the water for milk. Bake in a 8x8 pan. Let brownies cool.

Place raspberries, sugar and salt in a blender. Puree until smooth.Pour into a sieve and push through with a rubber spatula. Discard seeds.

Cut out 4 -3” round circles from brownie pan. On a desert plate pour raspberry coulis in center of plate. Place brownie on top of sauce. Dollop with heavy cream. Garnish with fresh raspberries on the side.

Raspberry coulis can be made 3 days in advance and stored in refrigerator.


FRESH WHIPPED CREAM

1 pint of heavy cream

1 teaspoon of good quality vanilla

Add all of the ingredients to the bowl and whisk on high speed until medium peaks form, about 1-2 minutes.