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Thursday, March 31, 2011

Pistachio Pudding Pops















1 cup sugar

3/4 cup cornstarch
1/4 teaspoon salt
4 cups milk (Note: Do yourself a favor and use whole milk)
4 tablespoons unsalted butter
2 teaspoons vanilla extract
1 1/2 cups shelled pistachios
Green food coloring

In a food processor or blender, grind 3/4 cup of the nuts to a paste.
(Note: I couldn’t get my pistachios to form a paste without adding
a teaspoon or two of water).
In a saucepan, combine the sugar, cornstarch, and salt.
Add the milk and pistachios and bring to a boil over medium heat,
stirring constantly for 5 to 7 minutes. Remove from the heat as soon
as the mixture thickens. (Note: This took approximately 12 minutes
for me on a gas stove).
Stir in the butter until melted. Add the vanilla. Let cool in refrigerator
for 10 minutes.
Add 3 drops green food coloring and mix with a spoon to combine.
Pour into the pop molds. Insert the sticks. Freeze for at least 8 hours.
Remove from the freezer. Let stand at room temperature for 5 minutes
before removing the pops from the molds.

Pomegranate Apple Pops

Today, with evidence of the fruit’s health benefits piling up, pome-
granates are everywhere, especially in juice form.


2 3/4 cups pomegranate juice, or 8 whole pomegranates
1 3/4 cups apple juice
3/4 cup pomegranate seeds (from about 1/2 pomegranate)
1/2 cup sugar
2 Rome apples, cored and sliced
1/4 cup fresh lemon juice

1. If using whole pomegranates instead of juice, make several
cuts in the pomegranate skin from top to bottom. Immerse the
pomegranate in a bowl of water and gently break it apart. Pull the
seeds away from the pith and they will sink. Pour off everything but
the seeds. Drain the seeds in a colander. Place the seeds in a blender
and blend until finely chopped. Strain the liquid though a fine-mesh
sieve or a colander lined with several layers of rinsed cheesecloth
set over a large bowl.

2. In a saucepan over low heat, simmer the sugar and apple juice
until the sugar is dissolved. Let cool to room temperature.

3. For a blend of flavors: Combine all the juices together, add the
seeds and apples, and pour into the pop molds. Freeze for 8 hours.
For multilayer pops: Add half of the apple juice mixture to the
pomegranate juice, along with the 3/4 cup seeds. Add the apples
to the remaining apple juice. Partially fill the molds with the pome-
granate juice mixture. Insert the sticks. Freeze for at least 2 hours.
Add a layer of apple juice mixture, freeze for 2 hours, then add
another layer of pomegranate; repeat, freezing for at least 2 hours
between layers, until the pop molds are full.

4. Remove from the freezer. Let stand at room temperature for
5 minutes before removing the pops from the molds. Serve to
health-trend-conscious friends.

Sauteed Turkey Cutlets with Avocado Sauce

Courtesy Aida Mollenkamp

For the sauce:
2 medium ripe Hass avocados (about 1 pound)
2 tablespoons water
2 tablespoons lemon juice
1 tablespoons olive oil
1 teaspoon kosher salt

For the turkey:
3/4 cup all-purpose flour
2 teaspoons lightly packed lemon zest
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 (4-ounce) turkey cutlets
3 tablespoons olive oil
1 medium ripe Hass avocado
8 basil leaves for garnish

Directions
For the sauce: Combine all ingredients in a blender and process
until smooth; set aside until ready to use. If the sauce is too thick,
add a little more water. (Can be made up to 1 day ahead and
stored, covered tightly in a refrigerator until ready to use.)

For the turkey: Combine flour, zest, salt, and pepper in a shallow
dish or a resealable plastic bag and mix thoroughly. Add half of
cutlets and coat well. Remove, shaking off excess flour, and repeat
with remaining cutlets.

Heat 1 tablespoon oil in a large frying pan over medium heat. When
it shimmers, add 2 to 3 cutlets and cook until browned, about
3 minutes total. Transfer to a plate and repeat with remaining cutlets.

To serve, place turkey on platter, top with sauce, and garnish with a
few slices of avocado and torn basil leaves.

Lemon Grass And Lime Fish Stew

Recipe By : Ainsley Harriott

Serving Size : 4 Preparation Time: 0:20
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
1 Tbs sunflower oil
8 salad onions, trimmed and sliced
2 garlic cloves, crushed
5 cm piece ginger root, finely grated
2 stalks Lemon grass, outer leaves removed
-- and the core finely chopped
1 red chilli, seeds removed and finely diced
150ml dry white wine
600ml fresh fish stock, (from a carton is fine)
2 limes, juice and finely grated rind
750g cod, skinned, and cut into 2.5cm cubes
150g mangetout, shredded
3 Tbs Fish Sauce, (nam pla)
a good handfuls fresh coriander sprigs, to garnish

1. Heat the oil in a large heavy-based pan and fry the salad onions for 2
minutes. Add the garlic, ginger, lemon grass and chilli, then continue to
cook over a low heat for another 2 minutes, stirring.

2. Add the wine to the pan, increase the heat and allow to reduce for 3
minutes, then pour in the stock and lime juice and bring to a gentle simmer.
Add the fish and simmer uncovered for 3 minutes or until the fish is tender
but still holding its shape.

3. Add the mangetout to the pan and cook for another 2 minutes until tender.
Stir in the fish sauce and ladle into warmed, wide-rimmed serving bowls.
Garnish with lemon rind and coriander sprigs. Serve at once.

Comments: Ainsley Harriott's fragrant Thai-style stew is perfect for a
summer evening - substitute cod with any firm-fleshed white fish if you
prefer...

Recipe Author: Ainsley Harriott
Recipe Source: Ainsley's Meals In Minutes

Grilled Flank Steak with Ginger Marinade

Recipe courtesy Aida Mollenkamp

Yield 3 to 4 servings

1 (5-inch) piece ginger, sliced thinly
1/4 cup sesame oil
8 medium garlic cloves, smashed
2 teaspoons freshly squeezed lime juice
1 tablespoon honey
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 1/2 pounds flank steak, trimmed of fat and sinew

In a nonreactive dish or large resealable plastic bag, combine all
ingredients except steak and mix thoroughly. Add steak and turn to
thoroughly coat. Cover dish or close bag and allow to marinate at
room temperature for 30 minutes. (If you are making ahead, cover, and
place in refrigerator. Can be marinated up to 24 hours in
refrigerator. )

Once steak has marinated, remove from refrigerator and bring to room
temperature for at least 15 minutes. Heat a lightly oiled grill pan
to medium-high heat. When pan is heated, remove steak from marinade,
shake off excess, add to pan and cook for about 6 to 8 minutes per
side for medium rare.

Transfer to a cutting board, season with additional salt and freshly
ground black pepper and let rest for 10 to 15 minutes. Slice thinly
across the grain and serve.

Wednesday, March 30, 2011

Organic Cherry Kefir Frozen Pops










Makes 8-3oz popsicles


1 10oz bag organic frozen cherries

2 cups organic whole milk Kefir (our fave is Lifeway Organic
but you could use plain 'ol yogurt if you can't find Kefir)

**2 tablespoons agave syrup or sugar if you feel you need more
sweetness. Please taste first as the cherries should be sweet enough.

Put the Kefir and the cherries into a food processor and process
until the cherries have broken down and the Kefir turns a light pink color.

Pour into molds (like these super cute silicone ones I used)
and freeze over night.

Peach Riesling and Coconut Cream Popsicles












3 small peaches, halved and pitted (one peeled first)

2 Tbsp very good sweet Riesling (I love our local Boordy
     Vineyard's honeysuckle scented Riesling)
1 Tbsp sugar
1 tsp lemon juice

1/2 can coconut milk
1 Tbsp Bailey's Irish Creme
1 tsp sugar
1/2 tsp vanilla
2 Tbsp sweetened shredded coconut

Cut the peeled peach up into small pieces and distribute them evenly
between your popsicle molds. Combine the other two peaches in a
blender with Riesling, sugar and lemon juice. Blend until only tiny
bits of fruit and peach skin are left (if you don't like this texture,
blend more, then strain). Pour halfway up molds. Freeze about an
hour, or until mostly set.

Whisk together remaining ingredients. Pour into molds until you
reach the top, then lid as directed by the manufacturer. Freeze
until solid - 5 or more hours.

Spicy Coconut Soup

Courtesy Aida Mollenkamp

1 tablespoon vegetable oil
1 stalk lemongrass, white part only, sliced lengthwise,
      cut into 6-inch lengths, and smashed
1 (3-inch) piece fresh ginger, sliced 1/2-inch thick
1 medium Thai bird chile, Serrano,
     or jalapeno pepper, end trimmed, halved lengthwise,
     and seeded
1 quart low-sodium chicken broth
1 (14-ounce) can unsweetened coconut milk
1 tablespoon packed light brown sugar
7 ounces firm tofu, small dice
1 1/2 cups frozen or fresh baby peas
6 ounces snow peas
1/4 cup thinly sliced Thai basil leaves
1/4 cup freshly squeezed lime juice
3 tablespoons fish sauce

Directions
Heat oil in a small pot over medium-high heat. When it shimmers,
add lemongrass, ginger, and chile and cook until fragrant, about
1 minute. Carefully add stock, coconut milk, and sugar and bring to a boil.

Reduce heat to low and add tofu, peas, and snow peas and cook
until snow peas are cooked through, about 4 minutes.

Remove from heat and stir in basil, lime juice, and fish sauce. Serve.

Shrimp Piri Piri

Courtesy Aida Mollenkamp

3 medium serrano chiles
4 medium cloves garlic
1 tablespoon paprika
1/4 cup freshly squeezed lime juice
1 tablespoon red wine vinegar
1/3 cup olive oil
1 1/2 pounds uncooked, deveined, and peeled shrimp,
tails left on (about 40)
Salt
1/3 cup roughly chopped fresh cilantro leaves
Lime wedges, for serving
White rice, for serving

Directions
Heat oven to 500 degrees F and arrange rack in upper third.

Place chiles on a baking sheet and roast until blackened and soft,
about 10 to 15 minutes. Trim chiles and remove seeds.

Combine chiles, garlic, paprika, lime juice, and vinegar in a blender
and blend until smooth and combined, about 1 minute. Add olive
oil and blend until thoroughly incorporated and marinade thickens slightly.

Combine marinade and shrimp in a medium nonreactive bowl and
toss to coat. Let marinate 20 minutes to 24 hours in the refrigerator.

Heat a large cast iron skillet over medium-high heat. When heated,
add half the shrimp and cook until white with a few brown spots,
about 1 to 2 minutes per side. Transfer to a serving plate and
season with salt. Repeat to cook off all shrimp.

Toss shrimp with cilantro and serve with lime wedges over rice.

Sage Butter Macaroni and Four Cheese

courtesy Aida Mollenkamp

Yield
10 to 12 servings

Ingredients
3 tablespoons unsalted butter, plus extra for baking dish
4 ounces finely grated Parmigiano-Reggiano (about 4 cups)
1/4 cup unseasoned dry bread crumbs
1 pound macaroni
3 tablespoons thinly sliced sage
6 ounces shredded Gruyere cheese
4 ounces shredded aged Cheddar
4 ounces mascarpone cheese
3/4 teaspoon kosher salt
Freshly ground black pepper

Directions
Heat oven to broil and arrange rack in top. Butter a 9 by 9-inch
baking dish and set aside. Melt 1 tablespoon of the remaining butter
and mix in a medium bowl with 1 cup of the Parmigiano and all the
bread crumbs until thoroughly moistened; set aside.

Bring a large pot of heavily salted water to a boil. Add pasta and
cook for half the time indicated on package.

Meanwhile, melt remaining 2 tablespoons butter in a large frying pan
over medium heat. When it starts to foam, add sage and cook until
crisp and butter begins to turn golden brown. Remove from heat and
set aside until pasta is ready. Reserve 1 cup pasta water and drain
pasta.

Return pasta to pot and place over low heat. Stir in sage butter,
reserved pasta water, remaining 3 cups Parmigiano, Gruyere, Cheddar,
mascarpone, and salt, and season with freshly ground black pepper.
Stir constantly until cheeses are evenly melted and the pasta looks
well coated. Turn pasta into baking dish and evenly top with bread
crumb mixture. Place under broiler until mixture bubbles and top is
browned, about 1 to 2 minutes. Let sit 5 minutes before serving.

Mojito Pops


Makes 24 two-ounce ice cube-tray pops, six 8-ounce pops,
or eight 6-ounce pops (Note: Or be like me and make six popsicles
and three nice sized mojitos to share while you’re waiting for the pops to freeze).


1 1/2 cups fresh lime juice (Note: I used 8 limes)
2 1/2 cups Club Soda
1/3 cup fresh mint leaves
1 lemon, peeled and cut into wedges
3 limes, peeled and cut into wedges
1 1/2 cups sugar
4 tablespoons light rum

Pour the lime juice, club soda, and 1 cup water into a
pitcher and let sit for 5 minutes.

Add the mint, lemon and lime wedges, sugar, and rum to the pitcher.
Mash all of the ingredients together with a muddler or a wooden spoon.

Pour into pop molds, being sure to distribute the fruits and mint evenly
among the molds. Insert the sticks. Freeze for at least 12 hours.
Remove from the freezer; let stand at room temperature for
5 minutes before removing the pops from the molds


Nectarine and Honey Yogurt Lollies




Ingredients

2 nectarines, 1 pureed and 1 cubed
2 tsp honey
100 -150 ml low fat yogurt depending on your mold size

All you have to do is mix the yogurt, honey and pureed nectarines
well. Add the chopped nectarines, pour in the molds and put in a
stick and freeze. Couldn't be easier !

makes 4

Shoyu Chicken

Courtesy Aida Mollenkamp

5 1/2 to 6 pounds chicken thighs
5 cups low-sodium chicken broth
2 cups low-sodium soy sauce
1 cup packed light brown sugar
3/4 cup mirin
8 medium garlic cloves, smashed and peeled
4-inch piece ginger, sliced 1/2-inch thick and smashed
1 teaspoon freshly ground black pepper
5 tablespoons cornstarch dissolved in 5 tablespoons water
Thinly sliced green onions, for garnish

Directions
Combine all ingredients except cornstarch and green onions in a
large pot and bring to a boil over high heat. Reduce to low and
simmer, covered, turning occasionally, until chicken is tender,
about 30 to 35 minutes more.

Remove chicken to a serving platter. Remove garlic and ginger and
discard. Bring sauce to a boil, skim off excess fat, and cook until
reduced slightly, about 10 minutes. Whisk in cornstarch mixture and
bring to a boil. Remove from heat, add chicken, turn to coat, and
serve chicken with sauce and sliced green onions.

Mexican Potato Skin Bites

Courtesy Aida Mollenkamp

20 small new red potatoes
1 tablespoon vegetable oil
6 ounces Mexican chorizo, removed from casing
1/2 cup shredded Monterey Jack cheese
2 green onions, thinly sliced crosswise
Sour cream, for serving

Directions
Heat the oven to 425 degrees F and arrange a rack in the upper
third. Place potatoes on a baking sheet, drizzle with oil, season with
salt, and toss to coat. Roast until potatoes are fork tender,
about 30 minutes.

Set potatoes aside until cool enough to handle. Meanwhile, heat a
medium nonstick frying pan to medium heat and cook chorizo, stirring
occasionally, until browned, about 5 minutes. Set aside.

Slice potatoes in half and, using a melon baler or small spoon, scoop
out most of the interior (leave about 1/4-inch of potato flesh). Divide
chorizo among the skins and top with cheese. Bake until skins are
warmed through and cheese is melted, about 5 minutes. Remove from
oven, garnish with green onions, and pass sour cream on the side.

Honeyed Strawberries

Courtesy Aida Mollenkamp

1 tablespoon honey
1/2 vanilla bean, split lengthwise and seeds removed
1/4 cup freshly squeezed orange juice
1 pound strawberries, hulled, and halved lengthwise

Directions
Mix honey, vanilla, and orange juice together in a medium bowl until
honey is dissolved. Add strawberries, stir to coat, and let sit until
berries give off their juices, at least 5 minutes. Stir briefly before
using.

Monday, March 28, 2011

Mocha Popsicles
















Vanilla ‘Whip’ Tip

1/3 cup whole milk
1 tablespoon sweetened condensed milk
1/4 teaspoon vanilla extract

Mocha Popsicle
1 3/4 cups strongly brewed coffee
1/3 cup sweetened condensed milk
1 teaspoon unsweetened cocoa powder

Pour about 1 tablespoon of the white tip mixture into each popsicle
mold and freeze until solid.

When mixing the mocha ingredients, taste test it and adjust for
sweetness or chocolate flavor. Add mocha mixture to the molds,
filling to 1/2? from the top or according to your popsicle mold
directions. Freeze until solid. Makes 6 popsicles.

The molds are from Martha Stewart’s line.

Maple Mocha Pops

“’One is just not enough’,” my husband says of these creamy pops.





















They’re a breeze to make, and kids love them, too,” says Caroline
Sperry of Shelby Twp., Michigan. You might also freeze in pretty
serving cups and top with whipped cream for a grownups’
“frappaccino” presentation.


SERVINGS: 12
CATEGORY: Low Carb
METHOD: Freezer
TIME: Prep: 15 min. + freezing

Ingredients:
2 cups heavy whipping cream
1/2 cup half-and-half cream
1/4 cup maple syrup
1/4 cup chocolate syrup
1 tablespoon instant coffee granules
12 Popsicle molds or paper cups (3 ounces each) and Popsicle sticks

Directions:
In a small bowl, whisk the whipping cream, half-and-half, maple
syrup, chocolate syrup and coffee granules until coffee is dissolved.
Fill molds or cups with 1/4 cup cream mixture; top with holders
or insert sticks into cups. Freeze. Yield: 1 dozen.

Mexican Chocolate Frozen Bananas

Courtesy Aida Mollenkamp

9 ounces semisweet chocolate, finely chopped
1 tablespoon ground cinnamon
1 tablespoon vegetable oil
6 medium bananas, peeled and halved crosswise
2 cups toasted flaked coconut
Special Equipment: 12 craft or wooden pop sticks

Directions
Combine chocolate, cinnamon, and oil in a medium heatproof
bowl and set over a pot of simmering water. Stir until mixture
is evenly melted and smooth, about 5 minutes. Set aside to slightly
cool and thicken, about 3 minutes.

Meanwhile, line a baking sheet with aluminum foil, parchment
paper, or a silicone baking mat and insert sticks lengthwise into
the center of each banana. Place toasted coconut in a shallow plate.

When chocolate is ready, tilt the bowl, and, working one at a time,
dip the bananas evenly into the chocolate mixture. Tilt and turn to
coat the banana evenly. Tilt banana so excess chocolate can drip
back into the bowl.

When chocolate is just set, roll banana in the toasted coconut
and transfer to the prepared baking sheet. Repeat to coat all
the bananas. Place bananas in freezer to set up, at least 20 minutes

Melon Agua Fresca

Courtesy Aide Mollenkamp
3 cups fresh melon (watermelon or cantaloupe),
       seeds removed and roughly chopped
1 1/2 cups water
6 tablespoons granulated sugar

Directions
Place all ingredients in a blender and process until smooth.
Chill and serve over ice.

Cherry, Almond, and Herb Salad

courtesy Aida Mollenkamp

Ingredients
1/4 cup sliced almonds, toasted
1/4 cup roughly chopped fresh mint leaves
2 tablespoons roughly chopped fresh cilantro leaves
5 ounces washed and dried lamb's lettuce, stemmed
     (aka corn salad or mache)
2 tablespoons olive oil
1 tablespoon white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup dried tart cherries

Directions
In a small skillet, toast the sliced almonds until just browned; set
aside.

Combine the herbs and lettuce in a bowl and toss to combine; set
aside.

In a separate bowl, whisk together oil and vinegar and season well
with salt and pepper. Drizzle dressing over salad and toss to coat.
Taste, adjust seasoning as needed. Top with the cherries and almonds
and serve immediately.

Sunday, March 27, 2011

Mango And Orange Popsicles














Ingredients

2 Cups of Chopped Mango (Fresh or Frozen)
1 Cup Orange Juice
2 Tbsp Honey

Method
Combine all the ingredients and blend until smooth.
Spoon equal amount of the popsicle puree into each mold.
Freeze until solid, about 4 hours or overnight.

Lemon Frozen Yogurt with Raspberries




















Makes about 1 1/2 quarts, or about 12 regular popsicles


To get the truest yogurt flavor, use plain yogurt, not vanilla-flavored
or any other flavor, and with as little sugar added as possible.
Regular yogurt contains quite a bit of water, so if you use it straight
the frozen yogurt can become hard and icy. To prevent this, regular
yogurt should be strained. You can place the yogurt into a
cheesecloth-lined strainer or colander and place over a bowl. Fold
the cheesecloth around the yogurt and place the whole setup into
the refrigerator overnight to let the yogurt drain. You will need more
than 3 cups of regular yogurt to yield 3 cups after it's been strained.
Or, you can use Greek yogurt, which has already been strained and
is thick and creamy. The more fat the yogurt contains, the richer the
frozen result will be, naturally, but the 2% yogurt I used yielded quite
excellent results and it's not necessary to use full-fat yogurt (not to
mention it might negate its touted healthfulness!)

3 cups plain strained regular yogurt, or Greek yogurt
1 to 1 1 /2 cups sugar (to taste)
1 cup lemon juice
1 tablespoon lemon zest

Combine all the ingredients in a bowl and stir together until the
sugar is dissolved. Refrigerate the mixture for a couple of hours
until it is thoroughly chilled.

Freeze in an ice cream maker per manufacturer's instructions.

When it has reached the consistency of soft serve, you can either
scrape into a container and freeze overnight, or divide among
popsicle molds and then freeze overnight. You can swirl the rasp-
berries into the mixture before you freeze the yogurt. If you are
making popsicles, you may want to cut the raspberries into pieces
so you don't have large frozen berries in the pops.

Perfectly Flaky Pie Crust

courtesy Aida Mollenkamp

1 3/4 cups all-purpose flour
2 teaspoons granulated sugar
3/4 teaspoon table salt
6 tablespoons cold unsalted butter, small dice
1/4 cup shortening
7 to 8 tablespoons ice water

In a large bowl, mix together flour, salt, and sugar until well
combined. Using clean hands, add butter and toss until just coated.
Rub butter between thumb and forefingers to incorporate into flour
mixture until butter is in lima bean-sized pieces and comes together
in quarter-sized clumps when squeezed in palm, about 2 minutes. Add
shortening, toss until just coated in flour, then rub into flour
mixture until mixture forms pea-size pieces (some big chunks should
remain) and comes together in fist-sized clumps when squeezed, about
1 minute. Drizzle in half ice water and rake through mixture with
fingers until just moistened. Drizzle in remaining water 1 tablespoon
at a time and comb through mixture with fingers to moisten. It will
go from being a shaggy mess to coming together. Dough is moist enough
when it is moistened through but is not wet when pressed. (Do not
overwork the dough or it will become tough.)

While rotating the bowl with 1 hand, push dough between other palm
and side of bowl to gather into a ball. Turn dough onto a piece of
plastic wrap, press it into a flat disk, then close in wrap. Place in
coldest part of refrigerator (usually back bottom shelf) at least 30
minutes before rolling out and forming into a crust.
From Food Network and Celebrity Chefs

Herbed Roasted Mushrooms with Fried Egg

Courtesy Aida Mollenkamp

Ingredients
1 1/4 pounds button or cremini mushrooms, quartered
1/4 cup olive oil
4 sprigs rosemary
Salt and freshly ground black pepper
1/4 cup balsamic vinegar
1 (1 pound) store-bought baked pizza crust
1/2 cup grated Parmesan
8 ounces fresh ricotta
1 large egg

Directions
Heat the oven to 450 degrees F and arrange a rack in the middle.

Combine mushrooms, 3 tablespoons oil, and rosemary on a baking
sheet, season with salt and freshly ground black pepper and toss to
coat. Place in oven and roast until mushrooms are shrunken, and
browned about, 20 minutes. Drizzle with 1 tablespoon of the balsamic
and toss to coat.

Scatter half of the Parmesan on the pizza. Discard rosemary and
arrange mushrooms on top. Distribute ricotta on top of the mushrooms
and top with remaining Parmesan and a drizzle of the olive oil. Bake
until crust is browned and cheese is melted, about 20 minutes.

Meanwhile, heat a small frying pan over medium heat, and add
remaining 1 tablespoon olive oil. When oil shimmers, add egg and
fry until set, bubbly and brown on the edges, and the pan is almost
dry. Carefully add remaining 3 tablespoons balsamic vinegar and reduce
slightly. Place egg on top of pizza. Reduce the balsamic vinegar about
1 to 2 minutes more, until syrupy, then drizzle over pizza and serve.

Aida's Corn, Tomato and Avocado Salad

courtesy Aida Mollenkamp for Food Network Magazine


8 servings

For the dressing:
1 1/2 cups packed fresh cilantro
1/2 cup good-quality extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon finely grated lime zest
Kosher salt and freshly ground pepper

For the salad:
4 ears corn, kernels removed (about 3 cups)
1 1/2 pounds grape tomatoes, halved (about 3 cups)
1 pound fresh mozzarella, diced
2 medium avocados, diced

Combine the dressing ingredients in a blender, using 2 teaspoons
salt, and pepper to taste; process until smooth. Combine the salad
ingredients in a large bowl and toss with the dressing. Let sit at least
15 minutes before serving, or cover and refrigerate for up to 4 hours.

Saturday, March 26, 2011

Homemade Fudgepops













makes 6 pops -

Adapted from Alton Brown’s Good Eats.

Ingredients
8 ounces bittersweet chocolate, chopped fine
12 ounces (1 1/2 cups) heavy cream
8 ounces (1 cup) whole milk
2 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract
Special Equipment: popsicle molds

Procedure
1. Place chopped chocolate into a medium glass mixing bowl.
Set aside.

2. Combine heavy cream, milk, and cocoa powder in a medium
saucepan over medium heat. Whisk constantly until cocoa is
dissolved and mixture comes to a simmer. Remove from the heat
and pour over the chocolate. Let stand for 2 to 3 minutes and then
whisk gently until all chocolate is melted. Whisk in the vanilla extract.

3. Divide the mixture evenly among the molds and place in the
freezer. Freeze for at least 4 hours or until solid. Fudgepops can be
held in the freezer for up to 1 week in an airtight container.

Honeydew Lime Popsicles















Ingredients

1/4 cup superfine or regular granulated sugar
1/4 cup water
1 (3 1/2-lb) ripe honeydew melon, peeled, seeded,
       and cut into 1/2-inch pieces (4 cups)
2/3 cup fresh lime juice

Special equipment: 6 to 10 Popsicle molds and sticks

Preparation
Dissolve sugar in water by stirring if using superfine or by heating in
a small heavy saucepan if using regular granulated (then cool).

Blend half of melon and half of lime juice in a blender until smooth.
Add syrup and remaining melon and lime juice and purée until smooth.
Force purée through a fine-mesh sieve into a 2-quart glass measure
or bowl, pressing on solids and then discarding them.

Pour mixture into molds and freeze until slushy, about 2 hours.

Insert sticks, then freeze Popsicles until completely hardened,
at least 6 hours.

Cooks' note:
Popsicles can be made 2 days ahead (flavor diminishes if
made any earlier).

Grilled Blueberry-Almond Cobbler

Aida Mollenkamp

For the fruit:
6 cups blueberries (about 2 pounds)
2/3 cup granulated sugar
1/4 cup all-purpose flour
3 tablespoons freshly-squeezed orange juice
2 teaspoons almond extract
2 teaspoons orange zest
1/8 teaspoon table salt
2 tablespoons unsalted butter

For the biscuits:
3/4 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/8 teaspoon table salt
4 tablespoons (1/2 stick) unsalted butter, frozen
5 tablespoons heavy cream
1 teaspoon almond extract
1/4 cup sliced almonds

Heat a well cleaned grill to 350 degrees F.

For the fruit: Combine all ingredients except butter in a nonreactive
bowl and toss to coat. Turn into an 8 by 8-inch disposable aluminum
cake pan and dot with butter; set aside.

For the biscuits:
Combine flour, 1 tablespoon of the sugar, baking powder, and
salt in a medium bowl and mix until evenly combined. Grate the
butter into the bowl and toss to coat in flour mixture.

Add 1/4 cup of the cream and almond extract and mix to moisten
thoroughly. Knead until dough just comes together and is smooth.
Divide into 8 pieces and place on top of fruit. Brush biscuits with
remaining 1 tablespoon of the heavy cream, sprinkle remaining
1 tablespoon of the sugar on top, and scatter with almonds. Place
on the grill, close cover, and grill until fruit is bubbling and biscuits
are risen and golden brown, about 25 to 30 minutes.

Grilled Onions and Mushrooms with Limed Sour Cream

Recipe courtesy Aida Mollenkamp

Prep Time:10 minInactive Prep Time:
--Cook Time:20 min Level:Easy
Serves:3 to 4 servings

Ingredients
- 1 cup plain sour cream
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon lime zest
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper,
            plus more for seasoning
- 1 medium red onion, cut into 8 wedges
- 3 large portobello mushrooms, cut into 1-inch slices
- Vegetable oil, for brushing the vegetables

Directions
Combine sour cream, juice, zest, salt and pepper in a medium
nonreactive bowl. Store, covered in refrigerator until ready to use.

Heat a lightly oiled grill pan over medium heat. Meanwhile, brush
onions and mushrooms with oil and season well with salt and freshly
ground black pepper.

When grill pan is heated, add onions cut side down and cook until
softened, about 10 minutes. Transfer to a plate. Add mushrooms
and grill until charred and soft, about 10 minutes. Serve immediately
with sour cream sauce.

White Miso Mussels with Watercress

Aida Mollenkamp

2 tablespoons unsalted butter
1 tablespoon freshly grated ginger
1 1/2 cups pale ale beer
2 pounds mussels
3 tablespoons white miso paste
4 ounces watercress leaves, ends trimmed

Directions
Heat butter in a 3-quart cast iron pot over medium heat. When butter
foams, add ginger and cook until fragrant, about 1 minute. Add sake
and bring to a boil. Add mussels, stir to coat, cover, and steam until
mussels open, about 3 to 5 minutes.

Using a slotted spoon, remove mussels to a serving plate. Add miso
to sauce and stir until smooth. Remove from heat, stir in watercress,
pour over mussels, and serve.

Friday, March 25, 2011

Fresh Peach Ice Pops

















Makes: 6 ice pops


Ingredients:
2 large peaches peeled
1/2 cup simple syrup
1 Tbsp lemon juice
1/2 cup peach nectar, mango juice or orange juice

Preparation:
1. Cut peach meat off the pit and place in a blender along with all the
     other ingredients.
2. Blend to desired consistency
3. Pour mixture into popsicle molds.
4. Freeze until frozen through.

Peach Creamsicles
Makes: 6 ice pops

Ingredients:
2 large peaches peeled
1/2 cup simple syrup
1/2 cup heavy cream, half and half, or whole milk
1 Tbsp lemon juice

Preparation:
1. Cut peach meat off the pit and place in a blender along with
     all the other ingredients.
2. Blend to desired consistency
3. Pour mixture into popsicle molds.
4. Freeze until frozen through.

Note: Although I like to peel my peaches before making ice pops and
creamsicles, this step is optional. If you don’t mind the peel, feel free to
leave it in.

Simple Syrup

Makes: 3/4 to 1 cup syrup

Ingredients:
1/2 cup white sugar
1/2 cup water

Preparation:
1. Place sugar and water in a medium sauce pan
2. Bring mixture to a slow boil and stir until sugar dissolves.
3. Cool.

Grapefruit Lime Cilantro Popsicles















With a little creativity, you can throw together something way less
sweet than the store bought variety and so much more refreshing.
In fact, some of my popsicles have been so fun (not to mention
easy), that they’ve impressed guests at casual dinner parties (for
kids 10+ mos)

2 organic grapefruits, peeled and cut into chunks
1/2 organic lime, peeled
1 tbsp organic cilantro
2 tsp organic agave or cane sugar,
      more or less according to taste

1. Combine grapefruit, lime, cilantro, and agave/sugar in a blender.
(I use a Vitamix—it’s super powerful.)

2. Pour into popsicle molds (this makes about 8 4-oz popsicles
using the Ikea popsicle molds). Freeze.

Raspberry Hot Chocolate

Aida Mollenkamp

6 ounces milk chocolate, finely chopped
3/4 cup whole milk
1/4 cup heavy cream
1/4 cup unsweetened cocoa powder
3 tablespoons raspberry liqueur (recommended Chambord)
Crystallized ginger, for garnish, optional

Combine everything except the liqueur and ginger in a small
saucepan and place over medium-low heat. Whisk occasionally
until chocolate is melted, about 2 minutes.

Continue to cook, whisking frequently until smooth and slightly
thickened, about 5 minutes. Remove from heat, stir in liqueur, top
with a piece of ginger, if using, and serve immediately.

Spinach-Ricotta Pesto Pasta with Crisp Prosciutto and Asparagus

Aida Mollenkamp

1 pound orecchiette or penne pasta
1 tablespoon olive oil
3 ounces prosciutto, cut into 2-inch strips
12 ounces asparagus,
      trimmed and sliced thinly on bias (about 2 cups)
3/4 cup Spinach-Ricotta Dip, recipe follows

Bring a large pot of heavily salted water to a boil over high heat.
When it boils, add pasta and cook as indicated on box.

Meanwhile, heat oil in a large frying pan over medium heat. When it
shimmers, add prosciutto and cook, stirring occasionally, until
prosciutto is crisp, about 5 minutes. Add asparagus and toss to coat
evenly. Let cook until asparagus just starts to get browned on the
edges, about 3 minutes.

Remove 1/2 cup of the pasta cooking water. Add a few tablespoons
of the water to the asparagus mixture, stir, scraping the bottom of
the pan to incorporate browned bits, and remove from heat. Drain
pasta and return to pot (off heat), add remaining reserved pasta
cooking water, asparagus, Spinach-Ricotta Dip, and stir until
thoroughly coated. Taste and adjust seasoning, as desired. Serve
immediately.

Spinach-Ricotta Dip:
1 tablespoon olive oil
2 tablespoons pine nuts
1/2 medium yellow onion, finely chopped
3 medium garlic cloves, thinly sliced
1 (10-ounce) package frozen spinach, thawed
1/2 cup fresh ricotta
1/2 teaspoon kosher salt

In a large frying pan, heat oil over medium heat. When oil shimmers,
add pine nuts and cook until they make a popping noise and start to
brown, about 1 minute. Stir in garlic and onion and season well with
salt and freshly ground black pepper. Cook, stirring occasionally,
until onion is golden
brown, about 3 minutes. Transfer onion mixture to a food processor
fitted with a blade, add in remaining ingredients, and process until
smooth. Taste and adjust seasoning, as necessary.

Yield: 2 cups

Whipped Chocolate Frosting

Recipe By : Mr. Food Cooks Like Mama {Art Ginsburg}


1 3.5 oz. pkg. instant chocolate pudding and pie filling
1 cup milk
3 cups frozen whipped topping
{An 8-ounce container is 3 1/2 cups}

In a large bowl, mix the instant pudding and milk with an electric
beater on low for 1 minute. Add the whipped topping and mix
thoroughly with beater.

Makes enough frosting for an 8 x 8-inch cake

Thursday, March 24, 2011

Easy, Creamy, Lemon Dream Popsicles















2/3 cup sugar

5 tablespoons fresh lemon juice
2 tablespoons grated lemon peel
1 pinch salt
1 2/3 cup buttermilk

Whisk sugar, lemon juice, lemon peel, and salt in 4-cup measuring
cup until sugar dissolves. Whisk in buttermilk.

Divide mixture among ice pop molds. Cover and freeze until firm,
at least 4 hours and up to 5 days.

Tags: buttermilk, lemon, popsicle, rocket mold

Egg Nog Ice Pops

















Ingredients

1 (13.5-ounce) can coconut milk
1 (12-ounce) can evaporated milk
3/4 cup sweetened condensed milk
1/8 teaspoon salt
1 large pasteurized egg yolk (see Note)
1/8 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
1/3 cup light rum
Special equipment: Wooden ice pop sticks

Directions:
Place all of the ingredients in a blender jar and blend to combine.
Pour into a ice pop mold and insert wooden sticks. Freeze until
set, at least 4 hours or overnight.

Cook's Note: Do be aware this recipe calls for a raw egg yolk,
so please use pasteurized eggs. But if you prefer, you can sub-
stitute the egg yolk with 2 tablespoons store-bought egg nog.

Pumpkin Squares

Recipe By : Mr. Food Cooks Like Mama {Art Ginsburg}

2 cups all-purpose flour
1 1/4 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon nutmeg
4 eggs
1 16 oz. can pumpkin
1 1/2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract

Preheat oven to 350 degrees. In a large bowl, mix together well the
flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
In another large bowl, beat together the eggs, pumpkin, sugar, oil,
and vanilla extract. Gradually add the flour mixture to the pumpkin
mixture; beat well. Pour batter into a 9 x 13-inch baking dish that
has been coated with nonstick vegetable spray. Bake for 30 minutes
or until a wooden toothpick inserted in the center comes out clean.
Let cool in pan on a wire rack. Cut into squares.
Makes about 35 squares.

Fruit Cocktail Cake

Recipe By : Mr. Food Cooks Like Mama {Art Ginsburg}

Serving Size : 6

2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla extract
2 cups fruit cocktail -- with juice
Whipped topping -- for garnish

Preheat oven to 350 degrees. In a large bowl, combine the flour,
sugar, baking powder, and salt; set aside. Place the eggs in another
bowl; beat well, then add the vanilla extract and fruit cocktail. Fold
the fruit mixture into the dry ingredients and mix well. Pour batter
into a greased 9-inch square baking pan. Bake for 40 minutes or
until a wooden toothpick inserted in the center comes out clean.
When cool, cover with whipped topping.

Baby Turkey Breast With Chestnut Stuffing

Courtesy Anton Edelmann

50ml groundnut oil
50g Onions, finely chopped
200g sausage meat
200g Chestnut purée
500ml turkey or chicken stock
800g turkey breast, boned and skinned
1 small bunch Sage, leaves only
4 slices Parma ham
400g vegetables, for roasting
115g mixed onion, celery and carrot, chopped
200g turkey bones, chopped (wings, neck etc)
2 garlic clove
1 tbsp tomato purée
200ml dry white wine
1/2 bay leaf

1. Heat 15ml of the oil in a heavy-based frying pan. Add in the onions
and cook gently over a low heat until softened and translucent, around
10 minutes. Add the sausage meat and cook, stirring occasionally, until
well cooked.

2. Stir in the chestnut puree and if necessary a little of the stock.
Season with salt and freshly ground pepper and cook for a further
3-4 minutes.

3. Preheat the oven to 200ºC/Gas 6.

4. Cut the fillet from the turkey breast and place it between 2 sheets
of plastic or greaseproof paper. Using a meat hammer flatten the breast
out. Make an incision lengthways down the middle of the breast, cutting
two thirds into the flesh. Make a sideways incision on both sides of the
breast so that it opens out like an envelope.

5. Fill the breast with the chestnut stuffing and place the fillet over the
top. Fold the sides over into the middle to make a neat bundle. Spread
some sage leaves on top and wrap the Parma ham around. Tie with string.

6. Heat the remaining oil in a roasting tray and add in the breast. Turn
it over in the oil and surround with vegetables of your choice.

7. Roast the turkey and vegetables 40 minutes, basting the turkey regularly.

8. Meanwhile, roast the turkey bones in a separate roasting pan until
browned. Once browned add in the chopped vegetables and garlic and
roast for a further 5 minutes.

9. Remove from the oven and add in the tomato puree and white wine.
Place over high heat and boil until the gravy mixture reduces and the
tomato puree caramelises. Add the turkey or chicken stock, bay and
thyme and season with salt and freshly ground pepper.

10. Bring to the boil, then reduce the heat and simmer for 20 minutes,
skimming frequently.

11. Pass through a fine sieve, return to the pan and cook steadily
until reduced by half. Season to taste with salt and freshly ground pepper.

12. Remove the turkey breast and vegetables and keep warm.
Pour away the fat in the pan and add in the prepared turkey gravy.
Stir well, scraping any sediment off the bottom off the pan into the gravy.

13. Slice the turkey breast and serve with the roasted vegetables
and the gravy.

Wednesday, March 23, 2011

Coconut-Longan Popsicles


















(Makes 8 servings)

Ingredients:
•1 can longan (dragon eye fruit) or lychee fruit (about 20 oz.)
•1 can coconut milk (about 14 oz.)
•Sweet adzuki red beans (canned)
•A ripe mango, peeled, pitted and diced

Equipment:
•Blender
•Popsicle molds

Directions:
Drain the liquid from the canned longan. Set aside a few pieces of
the longan (4 or 5, depending on fruit size and your best judgment)
and combine the rest of the fruit with the coconut milk in a blender.
Blend until smooth, or leave some small pieces of fruit for texture.
Dice the reserved longan and divide evenly among the popsicle
molds. Add a heaping teaspoon of sweet red beans or mango to
each mold, then pour the coconut milk-longan mixture over each
until filled to the top. Give each popsicle a quick stir to evenly distri-
bute the ingredients. Add additional beans or mango to taste, or to
even out the level of liquid in the molds. Freeze until set, and enjoy!

Cookies n’ Cream Pudding Pops





















3 cups milk, divided

1 tbsp corn syrup (optional)
1/2 cup sugar
5 tbsp cornstarch
small pinch salt
1 tsp vanilla extract
8 oreo-type cookies

In a medium sauce pan, heat 2 1/2 cups milk, sugar and corn syrup
(if using)over medium heat, whisking to dissolve sugar. Bring to a
simmer. You will see steam coming from the milk, but no bubbles.

Meanwhile, whisk together remaining 1/2 cup milk, cornstarch
and salt in a small bowl. When the milk/sugar mixture comes to a
simmer again, whisk in the cornstarch mixture.

Whisking frequently, continue to cook for several minutes, until
pudding comes to a simmer and begins to thicken (I generally
cook it for about 1 more minute at this point, but it depends on the
heat of your stove). It should thickly coat the back of a spoon.
Remove from heat and stir in vanilla paste (vanilla extract with
beans suspended in it; plain extract is fine).

Pour into clean popsicle molds and transfer to freezer.

Freeze until solid, or overnight.

Makes about 8, depending on the size of popsicle molds.
(This recipe can be halved and any kind of milk can be used,
though I typically use low fat.)

Paella and White Wine Sangria

Anthony Sedlak

Paella
1/2 red onion, diced
3 cloves garlic, chopped
2 tablespoons olive oil
2 teaspoons saffron
1 teaspoon sweet smoked paprika
bay leaf
4 chicken thighs, skin on, excess fat trimmed
1/2 cup diced chorizo, about one sausage
2 cups Arborio or Valencia (short grain) rice
2 small tomatoes, diced
1 Pound clams, scrubbed and debearded
1 Pound mussels, scrubbed and debearded
12 large shrimp, peeled and deveined
1 cup white wine
3 cups chicken stock
salt and pepper

White Wine Sangria
1x750 millilitre bottle cava (Spanish sparkling wine)
3 tablespoons brandy
1 orange sliced
1 lemon sliced
1 lime sliced
1 cup halved strawberries, diced peaches or nectarines, optional
3 tablespoons sugar

Directions
Paella
Preheat oven to 450. Heat olive oil in large, wide, oven-safe skillet on
medium heat. Sear chicken, skin side down first until deep golden
brown. Set chicken aside.
Gently fry chorizo for a minute or two, then add onion, garlic and
sweat until onion is soft. Add rice, paprika and stir, toasting rice
for 3-4 minutes.
Add saffron, bay leaf, white wine and chicken stock; bring to simmer
and season lightly with salt and pepper. Return seared chicken back
to pan. Add clams and tomatoes.
Place in oven on middle rack and roast, stirring occasionally, until
rice is three quarters done, about 15 minutes. Add mussels and
shrimp to pan and continue to roast until mussels open and cook
through, about 6-8 minutes.
Remove from heat, season with additional salt and pepper to taste.

White Wine Sangria
Combine fruits and brandy in pitcher and toss sugar to coat;
let stand at least five minutes. Pour cold sparkling wine over,
stir to combine flavours and serve immediately.

Crab And Avocado Salad

Courtesy Anton Edelmann

200g fresh white crab meat
3 tbsp mayonnaise
a drop of Tabasco sauce
a few drops of Worcestershire sauce
salt and fresh ground black pepper
2 tbsp sherry vinegar
6 tbsp extra virgin olive oil
2 avocados, peeled, stoned and finely cubed
4 plum tomatoes
4 sprigs of Dill
60g curly endive, the yellow heart only
10g Chives, cut into 3cm lengths

Check the crab carefully to make sure it doesn't contain any
fragments of shell, then mix it with the mayonnaise, Tabasco and
Worcestershire sauce. Season with salt and freshly ground pepper.

2. Mix the sherry vinegar with the olive oil to make a dressing .
Season with salt and freshly ground pepper.

3. Mix the avocado with three-quarters of the diced tomato. Season
with salt and freshly ground pepper and toss with half of the dressing.

4. Place a 10cm circular pastry cutter or ring mould in the centre
of a serving plate. Half-fill the cutter with the avocado mixture and
then top this with an even amount of the crab mixture.

5. Carefully remove the cutter and repeat the procedure on three
more serving plates.

6. Toss the remaining tomatoes in a little of the remaining dressing.
Season with salt and freshly ground pepper. Spoon the diced tomato
on top of the crab meat and garnish with the sprigs of dill.

7. Toss the curly endive with the remaining dressing, season with
salt and freshly ground pepper and arrange the endive on the
plates around the crab. Garnish the curly endive with the chives
and serve.

Cherry Tart

Courtesy Anton Edelmann

225g plain flour
1 tsp Baking powder
0.5 tsp Salt
120g Butter, chilled
100g caster sugar
1 unwaxed lemon, zest only, finely grated
1 egg
500g Cherries, stoned
1 handful cinnamon stick, shavings, to decorate
200ml plain yogurt, to serve

Combine the flour, baking powder and salt in a bowl. Cut the butter
into cubes and rub into the flour until the mixture resembles coarse
breadcrumbs.

2. Add all but 1 tablespoon of the sugar, the lemon zest and egg,
and mix together to form a dough. Wrap and chill in the fridge for 1 hour.

3. Grease a 15cm diameter tart tin. Roll out two thirds of the dough
to a thickness of 5mm and use to line the tart tin.

4. Pack the cherries tightly into the flan case and press them firmly
into the dough.

5. Roll out the remaining dough trimmings into a circle 5mm thick.

6. Lay it over the cherries, cut off the excess dough, and then press
the edges gently down inside the ring to seal. Chill in the fridge for 20 minutes.

7. To bake the tart, set the oven to 190°C/gas 5.

8. Brush the top of the tart with egg white and sprinkle with the
reserved sugar. Bake the tart for 25-30 minutes, until the pastry is golden brown.

9. Allow it to cool slightly and then decorate with shavings of cinnamon
stick and serve in wedges with yoghurt.

Tuesday, March 22, 2011

Coconut Pops

















Ingredients: Makes six 8-ounce pops or eight 6-ounce pops


1 1/2 cups milk
1/2 cup sugar
1 teaspoon pure vanilla extract
3 cups coconut milk, homemade or canned;
     or 3 cups coconut water (see note below)
2 cups fresh (best) or dried shredded coconut

Step 1: In a saucepan, combine the milk and sugar and stir over
low heat for 5 minutes to dissolve the sugar; be careful not to
scald the milk. Stir in the vanilla extract and let cool to room
temperature.

Step 2: In a bowl, combine the coconut milk or coconut water,
the shredded coconut, and the milk and vanilla mixture.

Step 3: Pour into the pop molds. Insert the sticks. Freeze for
at least 6 hours.

Step 4: Remove from the freezer; let stand at room temperature
for 5 minutes before removing the pops from the molds. Enjoy
this coconut delight.

Notes:
To make homemade coconut milk: Put 2 cups grated coconut
meat (from 1 coconut) and 3 cups hot water in a heatproof bowl.
Let soak for 1 hour. Pour the coconut milk through a fine-mesh
sieve set over a bowl.

To obtain coconut water: Coconut water is the liquid in the center
of a fresh young (green) coconut. Drive 2 nails into the coconut,
then remove them and drain the water out of the coconut into a bowl.

Variations:
Coconut & Banana Pops: Replace 1 cup of the coconut with
1 1/2 cups mashed ripe bananas. Add the mashed bananas in step 2.

Coconut Curry Pops: Omit the vanilla extract. Gradually add red,
green or yellow curry paste to taste plus 2 tablespoons chopped
fresh mint leaves and 3 tablespoons fresh lime juice in step 2.

Cardamom Rhubarb Sorbet
















3 1/2 c fresh rhubarb, chopped

2 1/2 c water
1 2/3 c sugar
1/4 t salt
2 t dried lemon zest
1/2 t cardamom (I really like cardamom if you aren't sure start
             with 1/4 t & taste it before adding more)
1 t vanilla extract
2 t corn syrup

Place the rhubarb, water, sugar, salt & lemon zest in a large saucepan.
Bring to a boil. Reduce heat, cover & let simmer for 5 minutes. The
rhubarb should get very soft. Let cool.

Using a blender or immersion blender, process the rhubarb mixture
until smooth. Press through a fine strainer to remove the pulp. (Ours
was pretty fine so a lot went through the strainer & I think had no
effect on the finished sorbet.) Stir in the cardamom, vanilla & corn
syrup. Cover & chill until very cold.

Process in your ice cream maker until creamy. Place in a container
& freeze.

Makes about 1 quart.

Sweet Potato, Bacon and Apple Hash

Recipe courtesy Anne Burrell

Show: Secrets of a Restaurant Chef
Episode: The Secret to Maple and Cayenne Glazed Chicken

4 servings

* 2 garnet yams, peeled and cut into 1/2-inch dice
* Extra-virgin olive oil
* Kosher salt
* 4 to 6 slices thick cut bacon, cut into lardons
* 1 large onion, cut in 1/2-inch dice
* 2 Granny Smith apples, cored and cut into 1/2-inch dice
* 4 scallions, white and green parts separated and thinly sliced
* 1/2 cup green pumpkin seeds (pepitas), toasted

Preheat the oven to 400 degrees F.

In a large bowl, add the sweet potatoes, drizzle with olive oil and
sprinkle with salt, to taste. Toss to coat and arrange them on a baking
sheet. Roast the sweet potatoes until they are soft but not mushy,
about 10 to 15 minutes. Remove from the oven and reserve.

Coat a large saute pan with olive oil. Add the bacon and put the
pan over medium heat. When the bacon has started to get crispy
and brown, add the onions, season with salt and saute until the onions
are very soft and aromatic. Add the apples and the scallion whites
and saute for 3 to 4 minutes. Stir in the sweet potatoes, and saute
until the sweet potatoes are cooked through and starting to become
crispy, about 7 to 8 minutes.

Transfer to a serving platter and garnish with the scallion greens and
pumpkin seeds.

Ricotta-Taleggio Ravioli with Wild Mushroom Sauce

Recipe courtesy Ann Burrell for Food Network Magazine

4 servings

For the Dough:
* 1 pound all-purpose flour (about 33/4 cups), plus more for dusting
* 5 large eggs
* 3 to 4 tablespoons extra-virgin olive oil
* Kosher salt
* Semolina or polenta, for the baking sheet

For the Filling:
* 2 cups sheep's milk ricotta cheese
* 1 cup diced taleggio cheese
* 3 large eggs
* 1/2 cup grated parmiggiano-reggiano cheese
* 1/4 cup chopped fresh parsley
* Kosher salt

For the Sauce:
* Extra-virgin olive oil, for drizzling
* 1/2 cup diced pancetta
* 3 cloves garlic, smashed
* 1 cup each shiitake, oyster and cremini mushrooms, sliced
* Kosher salt
* 1 1/2 cups chicken stock
* 4 tablespoons unsalted butter
* 1/2 cup grated parmigiano-reggiano cheese, plus more for garnish
* 1/4 cup chopped fresh chives

Make the dough. Mound the flour on a large cutting board and make
a wide well in the middle. Add the eggs and olive oil and season with
salt. Beat the eggs with a fork, then use the fork to break the wall of
the well and incorporate the flour into the eggs. Gather the dough into
a ball; don't worry if there are lumps.

Knead the dough. Using the heels of your hands, push the dough
away from you, then fold it back over itself and push again (put your
whole body into it!). Continue kneading until the dough is smooth
and supple, 10 to 15 minutes. Wrap the dough in plastic wrap and
let rest at least 1 hour at room temperature.

Mix the filling. Mix the ricotta, taleggio, eggs, parmigiano and
parsley in a bowl and season with salt. Transfer the filling to a large
pastry bag and refrigerate.

Roll out the dough. Cut the dough into four pieces. Flatten one
piece slightly, then run it through the widest setting on a pasta
roller twice, dusting with flour in between if it feels sticky. Fold
the length of dough into thirds and run it through the roller two
to three more times. Continue running the dough through the
roller, reducing the width setting between each run, until you
reach the second-to-last setting and the dough is about 1/16
inch thick. Repeat with the remaining pieces of dough. Layer
half of the dough sheets between parchment paper, wrap in
plastic wrap and freeze for up to 1 month (you'll only need
half of the dough for the ravioli recipe).

Assemble the ravioli. Place the lengths of dough on a floured
surface. Lightly brush the lower half of each strip (the part
closest to you) with water. Snip the corner off the pastry bag;
pipe 1-inch balls of filling, 2 inches apart, onto the lower half
of each strip. Fold the dough over the filling to meet the bottom
edge. Press around each ball of filling with your index fingers,
making sure there are no air bubbles. Cut out the ravioli using
a 2-to-3-inch round fluted cutter. Transfer to a baking sheet
dusted with semolina.

Make the sauce. Drizzle olive oil into a large deep pan. Add
the pancetta and garlic and place over medium-high heat. When
the garlic is light brown and fragrant, discard it. When the
pancetta is crisp, add the mushrooms, season with salt and
saute until the mushrooms are soft and wilted, about 5 minutes.
Pour in the chicken stock, season with salt and cook until the
sauce is reduced by half. Add the butter and cook, shaking the
pan, until the sauce thickens and looks velvety. Season with
salt, if necessary.

Cook the ravioli. Bring a large pot of well-salted water to a boil;
add the ravioli and cook 3 to 4 minutes. Transfer with a skimmer
or slotted spoon to the pan with the sauce. Bring the sauce to a
boil, shaking the pan. Sprinkle in the cheese and swirl to combine.
Garnish with chives and more cheese.

Goat Cheese Potato Cake and Tenderloin Steak

Anthony Sedlak

Potato Cake
6 medium Yukon Gold potatoes
3 tbsp chopped parsley
3 tbsp sliced green onion
2 x 113 gram logs fresh soft goat cheese, crumbled
2 tbsp olive oil
salt and pepper to taste
1/4 cup flour
2 tbsp olive oil

Steak
4 tenderloin steaks 5-6 oz each
1/4 cup olive oil
2 tbsp butter
1 shallot minced
1 cup port
1 cup beef stock
2 tbsp butter
coarse salt and pepper

Roasted Beet Salad
1/2 lb. mixed red and candy
        -striped baby or medium beets, stems trimmed
1 tbsp olive oil
1 tbsp minced shallot
1 tbsp red wine vinegar
1 tsp freshly grated orange zest
1 tbsp extra-virgin olive oil
1 tbsp roughly chopped parsley
1 tbsp chopped chives
salt and pepper to taste

Watercress Salad
1 medium bunch fresh watercress
1 small Granny Smith Apple, cut into bite sized pieces
1/3 cup sour cream
1 tbsp honey
zest of 1/2 lemon
juice of 1 lemon
salt and pepper

Potato Cake
To prepare potato cakes, preheat oven to 375.
Add whole, unpeeled potatoes to medium pot. Fill pot with cold
water just to cover potatoes; season cooking water well with salt (it
should taste like the sea) and bring up to a boil.
Boil on medium high heat until potatoes are tender but not over
done, about 10-15 minutes. Drain, peel, and mash roughly with a fork.
When potatoes halved cooled enough to handle, fold in fresh herbs,
goat cheese and salt and pepper to taste.

Mix until just combined; pieces of goat cheese should still be
visible. Form mix into eight 2 1/2 X 1 inch cakes. Flour lightly
and set aside.

Add olive oil to a large non-stick pan and bring up to medium high
heat. Add potato cakes and fry until first side is golden brown.
Flip onto other side, fry for another minute and place in oven to
finish warming through, about 10 minutes.

Steak
Preheat oven to 400. To prepare steak, heat 3 tbsp olive oil in a
large heavy bottomed pan.

Season steaks well with coarse salt and pepper. When oil is nearly
smoking, add steaks and 2 tbsp butter; sear both sides of steak
until well colored. (Depending on size of steak, this may have to
be done in two batches.)

Finnish cooking in oven for desired doneness, about 5 minutes for
medium rare. Remove from heat, transfer to cutting board and
let rest, covered, for at least 10 minutes.

In same pan, add 1 tbsp oil and sweat shallot until softened and
lightly colored. Add port to deglaze and bring to simmer,
reducing slightly.

Add beef stock and simmer; reduce volume by half. Remove
from heat and swirl in 2 tbsp butter. Season sauce to taste with
salt and pepper.

Roasted Beet Salad
To prepare beets, preheat oven to 400. Rinse beets. Wrap colors
separately in foil, drizzle with olive oil and roast in middle of oven
until tender, 45 minutes to 1 hour.

Cool. Peel beets and halve lengthwise. If using medium beets,
cut each half crosswise into 1/4 inch thick slices, keeping colors
separate.

Whisk together shallot, orange zest, vinegar and olive oil.
Season dressing to taste with salt and pepper. Just before
serving, toss beets together with dressing and chopped
herbs.

Watercress Salad
Wash and drain watercress well. Cut or tear into bite sized pieces.
Combine sour cream, honey, lemon juice and zest in a medium
bowl.  Toss in watercress and apple and gently fold to coat.
Season to taste with salt and pepper.

Monday, March 21, 2011

Blueberry Lemon Popsicles















Ingredients:

(blueberry popsicle)
1 cup blueberries
1/4 cup frozen grape juice concentrate, slightly thawed

(lemon popsicle)
3/4 cup sugar
1 cup water
zest of 2 lemons
1 cup lemon juice

Make blueberry flavor by pulsing blueberries in a food processor
for about 10 seconds, then stirring to combine with the grape juice
concentrate. To make lemon flavor, heat water and sugar, stirring,
until sugar has dissolved then add zest, bring to a simmer, and
remove from heat. Let cool. Pour the sugar mixture through a strainer
into the lemon juice, and stir to combine. Pour blueberry flavor into
popsicle molds and fill about 1/4 of the way. Freeze (about 30 minutes),
then fill another 1/4 with lemon flavor, and continue alternating and
freezing until popsicles are ready.

Banana Split Pops

















Pineapple topping is poured over the vanilla ice cream, chocolate
syrup over the chocolate ice cream, and strawberry topping over
the strawberry; the whole thing is then topped with whipped
cream, nuts, and a maraschino cherry.


1/2 banana (cut crosswise) for each pop
1 1/2 cup vanilla ice cream
1/3 cup pineapple topping
1 1/2 cups chocolate ice cream
1/3 cup chocolate fudge
1 1/2 cups strawberry ice cream
1/3 cup strawberry topping
Whipped cream
1 maraschino cherry for each pop
1/4 cup chopped walnuts

1. Stick the banana halves onto the pop sticks. Use paper cups
as molds for these pops. Divide the strawberry topping among the
paper cup molds. Freeze for 1 hour.

2. Top with the strawberry ice cream and the pineapple topping.
Freeze for 1 hour.

3. Top with the vanilla ice cream and the chocolate fudge. Add the
chocolate ice cream. Freeze for 6 hours.

4. Peel off and discard the paper cups. Top each pop with whipped
cream, nuts, and a cherry. Serve to kids of all ages.

Pork Milanese with Warm Autumn Salad and Poached Egg

Recipe courtesy Anne Burrell

Show: Worst Cooks in America
Episode: The Final Test
4 servings

* 1 cup all-purpose flour
* 6 large eggs
* 1 cup panko bread crumbs
* 1/2 cup grated Parmesan, plus more for serving
* 2 boneless pork loin chops, butterflied
        and gently flattened with the bottom of a saute pan
* Kosher salt
* 1 tablespoon white vinegar
* Extra-virgin olive oil
* 1 small red onion, sliced
* Crushed red pepper flakes
* 1 cup porcini mushrooms, cut into bite-size pieces
* 1 cup baby arugula
* 1 radicchio trevisano, julienned
* 2 tablespoons red wine vinegar

Preheat the oven to 350 degrees F.

Set up a standard breading procedure by putting the flour, 2 eggs
beaten with 1 tablespoon water, and panko mixed with 1/4 cup
grated Parmesan in separate wide flat containers. Season the pork,
generously, with salt on both sides. Using 1 hand for wet ingredients
and the other hand for dry ingredients, coat the meat in the flour,
then the eggs, and then the bread crumbs, pressing the panko onto
the pork to adhere. Set aside until ready to cook.

Line a baking sheet with a silpat or parchment paper. Spread a
tablespoon of the grated parmesan into a thin circle about 3-inches
in diameter to form a frico. Repeat 3 more times. Put the baking sheet
into the oven and bake until the cheese is melted and lightly browned,
about 10 minutes. Remove the pan from the oven and reduce the
heat to 200 degrees F.

In a large saucepan over high heat, bring 2 to 3 inches of water to a
boil. Add the white vinegar and reduce the heat to bring the water to
a bare simmer. Carefully crack the remaining 4 eggs into the water
and cook until the whites are set but the yolk is still soft, about 2 to 3
minutes. Remove the eggs with a slotted spoon and place them into
a bowl of ice water to stop the cooking. Keep the water on the fire
to reheat the eggs when you are ready to serve.

In a large skillet over medium heat add olive oil until it is about a
1/2-inch deep. Check the temperature of the oil by dipping the edge
of the pork into the oil, if it does not sizzle and bubble STOP and
WAIT! Check it again in another minute. If the oil is smoking it is too
hot. When the oil is at the proper temperature gently add the meat.
Do not crowd the pan or you will end up with greasy pork, it may
be necessary to work in batches. When the pork is beautifully golden
brown on each side and cooked through, remove from the pan and
blot on paper towels. Sprinkle with salt and put them in a warm oven
on a sheet pan.

In another large skillet over medium-high heat, pour in a thin layer of
olive oil. Add the onions and a pinch of red pepper flakes, season
with salt, and cook for 3 to 4 minutes. Add the mushrooms, season
with salt, and cook until they are soft and wilted, about 3 to 4 minutes.
If the pan is looking dry add another few drops of olive oil. Add the
arugula, radicchio and red wine vinegar. Toss to combine and add
more olive oil if needed. Season with salt, if needed.

When you are ready to serve, remove the poached eggs from the ice
bath and put them back into the hot water. Arrange a piece of pork
in the center of each serving plate and top it with some of the salad.
Remove each egg from the hot water and pat dry. Put it on top of
the salad and sprinkle with a few red pepper flakes. Carefully remove
a frico from the baking sheet and prop it up next to the egg. Sprinkle
some extra Parmesan all around and drizzle with some olive oil.
You rock!

Pork Kebabs with Romesco

Serves 6

Recipe By: Anne Burrell
Published in: Secreta Of A Restaurant Chef

Ingredients
Kebabs:
1 tablespoon cumin seeds
        -- toasted and finely ground in spice grinder
1 tablespoon pimenton
pinch crushed red pepper flakes
1 clove garlic -- peeled and finely chopped
1 lemon -- zested and juiced
Kosher salt
Extra-virgin olive oil
2 lbs pork loin -- cut into 1-inch cubes
Romesco:
Extra-virgin olive oil
3 garlic cloves -- smashed
1/2 teaspoon crushed red pepper flakes
2 beefsteak tomatoes -- coarsely chopped
1 jar piquillo peppers -- coarsely chopped (10-ounce)
Kosher salt
2 slice stale bread (1/2-inch thick)
1/2 cup Marcona almonds
pinch saffron
2 tablespoon sherry vinegar
2 tablespoon chopped parsley leaves
Special equipment: wooden skewers

Instructions
Kebabs:
Combine the cumin, pimenton, crushed red pepper, garlic, lemon
zest and juice and salt. Stir to combine and add enough olive oil
until it becomes a loose paste. Add the pork and toss to completely
coat. Let sit at room temperature for up to 2 hours or refrigerate overnight

Romesco: This can totally be done ahead and kept in the refrigerator
for any grilled meat or fish need!

Preheat the grill to medium
Coat a saute pan with olive oil and add the garlic and crushed red
pepper. Bring the pan to a medium heat. When the garlic is very
aromatic and starting to turn golden, add the tomatoes and piquillo
peppers. Season with salt, to taste, and cook until the tomato is
very soft and mushy, about 4 to 5 minutes. Remove from the heat
and let cool.
Grill the bread on both sides until nice and toasted. When cool to
the touch, cut it into cubes.
In a food processor, pulse the almonds and bread cubes until they
become a coarse paste. Add the cooked tomato mixture and toss
in the saffron, sherry vinegar and parsley. Pulse, pulse, pulse to puree.
Taste and season with salt, if needed. It should be really yummy!
Add 2 tablespoons olive oil or a couple of tablespoons of water
if the mixture is really thick.
Before grilling, skewer the pork to make kebabs, putting about
4 to 5 pieces of meat on each skewer. Don't jam the meat super
close together, it's ok if the meat is touching, but do it loosely so
the heat can reach all the sides and cook evenly.

Brush the grill with a wire grill brush and then rub down with an
oiled towel to pick up any pieces of loosened crud.

Grill the skewers on all sides so each side gets nice and brown
(brown food tastes good), about 7 to 8 minutes total. Remove
the kebobs from the grill to a serving platter and let rest for 5
to 10 minutes. Serve with the Romesco sauce.

Recipe Notes
I don't see why we couldn't do this with chicken.

Classic North Indian Chicken Curry

Courtesy Anjum Anand

Ingredients
4 tbsp oil
2 Cloves
1 stick Cinnamon
2 green cardamom pods
1 tsp Cumin seeds
1 small-medium onion, chopped
1.5 tbsp Ginger, chopped
6 garlic cloves, chopped
1/2 tsp ground turmeric
1 tbsp ground coriander
1/2 tsp red chilli powder
2 Tomatoes, puréed
450g small chicken, or poussin, bone-in, skinned and jointed
350ml water
1/2 tsp Garam masala
handful coriander leaves

To serve
rice, or Indian flat breads
cucumber Raita, or any vegetable dish

1. Heat the oil in a large non-stick pan. Add the cloves, cinnamon,
cardamom pods and cumin seeds and fry for about 20 seconds
until aromatic.

2. Add the onion and cook for about 10 minutes until golden brown,
stirring often. Stir in the ginger and garlic and cook stirring for 40
seconds before adding a pinch of salt and the ground spices, and stir
for 15 seconds. Pour in the tomatoes and cook over a medium heat
for about 10 minutes, until the liquid in the pan has dried off and the oil
leaves the sides of the dry masala around 10 minutes.

3. Add the chicken and brown over a medium-high heat for 3-4 minutes.
Add enough water to almost cover the chicken, bring to the boil and
then cook over a low heat until the chicken is cooked through. The
slower it cooks the better it tastes. This takes about 15 minutes for
small joints and up to 25-30 minutes for larger ones. Check with a
fork; once it is tender it is done.

4. Add the garam masala and coriander leaves and serve with rice
or Indian flat-breads and raita or any vegetable dish.

Sunday, March 20, 2011

Banana Popsicles dipped in Chocolate and Nuts
















Ingredients:

Bananas - 5 large
Dark/Semi-sweet chocolate - 1 cup
Fatfree Half and Half milk- 2 tbsp
Chopped Nuts (Almonds/Peanuts/Walnuts/Pistachios)
          - As needed
Hardware:
Skewers or Ice-cream sticks
        - 10 (break off sharp tip if using skewers)
Tray
Wax paper

Method:
Cut bananas in half, insert an ice-cream stick into each one. Lay it on
a tray lined with wax paper and freeze for about 4-5 hours. I freeze
them overnight. They need to be really cold and frozen before the
next step.

Melt chocolate and milk over a double boiler, the top bowl should
not touch the water below.

Keep stirring the chocolate till it becomes silky smooth.

Take the bananas right when you are going to make the dipping,
not before that.

Dip or spread the chocolate onto the bananas and immediately
sprinkle or roll in chopped nuts.

Lay it flat on a wax paper on a tray and freeze again for 3 hours
or till the chocolate has hardened.

To store, you may store it in freezer bags once they are
completely frozen.

Makes a great snack for kids and for the kid in you!

Banana Coconut Frozen Yogurt Popsicles
















For six frozen yogurt popsicles, you'll need:

1 very ripe banana
1/3 cup toasted coconut flakes
2 tblsp butter
2 tblsp brown sugar
1 or 2 8-oz containers of plain yogurt

If you don't have a popsicle tray, you can fill the mixture into ice
cube trays and insert toothpicks, or fill small paper cups and insert
a bamboo skewer.

Toast 1/3 cup coconut flakes in a dry pan on the stove top until
it becomes slightly golden. Set aside.

Melt 2 tblsp sugar and 2 tblsp butter in a pan until it starts to thicken.
Add the banana and let it absorb the sugars and caramelize. Then
turn off the heat, add the toasted coconut flakes and mash everything
together with a potato masher. Let the mixture cool down in the fridge.

Then add one or two 8-oz containers of plain yogurt
and mix thoroughly.

Spoon everything into popsicle makers and freeze.

Enjoy!

Kashmir Lamb With Fennel Seeds

Courtesy Anjum Anand

2 tbsp vegetable oil
1 onion, finely chopped
800g lean stewing lamb, cubed
1 tbsp garlic paste
1 tbsp ginger paste
1 tbsp coriander powder
1/2 tsp red chilli powder, (optional)
1/2 tsp Salt, to taste
125ml skimmed milk
125ml low-fat natural yogurt
3 tbsp ground almonds
1.5 tsp Garam masala
1.5 tbsp Fennel seeds
handful fresh coriander, chopped
lemon juice
rice and naan bread, to serve

Heat the oil in a non-stick saucepan and cook the onion for about
15 minutes over a gentle heat, until browned.

2. Increase the heat, add the lamb, and cook for 4-5 minutes to seal.

3. Reduce the heat, add the garlic and ginger pastes, coriander,
chilli (if using) and salt. Stir and fry for 1 minute.

4. Add a dash of boiling water, cover, and simmer over a
low heat for about 1 hour 10 minutes, until the lamb is tender.
Add a little hot water to keep the mixture moist as it cooks.

5. Uncover the pan, increase the heat and stir in the milk,
yogurt and almonds.

6. Cook for a further 10 minutes, until thickened. The sauce
should have the consistency of thick cream.

7. Grind the fennel seeds using a pestle and mortar and add
to the pan with the garam masala.

8. Stir in the fresh coriander.

9. Add lemon juice to taste and serve with plain boiled rice
and naan bread.

Corn Curry

Courtesy Anjum Anand

1 onion, cut into large pieces
3 small cooking Tomatoes, quartered
1-2 cm ginger root, peeled and roughly chopped
3 garlic cloves, halved
4-6 tbsp vegetable oil
1 tsp Cumin seeds
3/4 tsp Turmeric
1-2 tsp Chilli powder, or to taste
2 tsp ground coriander
750g frozen Sweetcorn
450ml Milk
4 tbsp Yogurt
1/2 tsp Garam masala

1. In a food processor, blend together the onions, tomatoes, ginger
and garlic.

2. Heat the oil in a large non-stick saucepan and fry the cumin seeds
for 30 seconds or until their aroma starts to release.

3. Add the tomatoes, ginger and garlic paste and cook, stirring
often, over a moderate to high heat for 7-8 minutes until the oil
bubbles on the side of the pan.

4. Add the turmeric, chilli and coriander powder and salt and
stir for a minute.

5. Add the frozen sweetcorn (straight from the freezer is fine)
and cook for 5 minutes.

6. Add the milk and simmer gently for 15 minutes.

7. Add the yogurt and cook for another 3-5 minutes or
until the oil rises to the surface.

8. Stir in the garam masala. Check and adjust the seasoning
if necessary.

Coriander And Coconut Fish Parcels With Peppery Hot Cabbage Salad

Anjum Anand

For the fish parcels
1 lemon
2x150g firm white fish fillets, (e.g. halibut)
freshly ground salt and pepper
1 tsp vegetable oil
2 banana leaves, softened in a little water
         or 2 large squares of foil

For the paste
2 large cloves garlic, coarsely chopped
1/2 tsp ginger paste
1/2 small onion, coarsely chopped
50g Coriander, leaves and stalks, chopped
2 tbsp coconut cream
1 green chilli, seeds removed and chopped
1 tsp Cumin seeds
2 tbsp lemon juice

For the peppery hot cabbage salad
1.5 tbsp vegetable oil
small pinch Asafoetida
3/4 tsp brown Mustard seeds
3/4 tsp nigella (onion) seeds
10-15 fresh curry leaves
2 small dried whole red chillies, (optional)
1 tsp skinned split black gram lentils,
       (urad dal) soaked for 2 – 3 hours
1 tbsp Peanuts, chopped
1/2 large head white cabbage, finely shredded

1. Preheat the oven to 180C/gas 4.

2. Cut the lemon in half. Thinly slice one half of the lemon and squeeze
the juice from the other half.

3. Marinate the fish in 2 teaspoons of the lemon juice and a good
sprinkling of salt. Leave at room temperature for 30 minutes.

4. To make the paste; blend the ingredients together using a food
processor or pestle and mortar to form a coarse purée.

5. Season both sides of the fish fillets with salt and pepper.

6. Spread a thick coating of the paste on only one side of each fillet.

7. Lay 2 lemon slices on each leaf or foil square and place the
fish on top, paste side up.

8. Grind a little extra black pepper over the fillets and drizzle with oil.

9. Enclose in the leaves, securing with toothpicks or string, or seal
in the foil by bringing up the edges and crimping together so that
the parcels are airtight but loose.

10. Bake for 10 minutes, depending on the size of the fillets.
Trickle over a little of the remaining lemon juice and serve hot.

11. To make the peppery hot cabbage salad; heat the oil in a large
non-stick pan.

12. Add the asafoetida, mustard seeds, and nigella (onion) seeds)
and fry for 30 seconds.

13. Add the curry leaves, chillies (if using), lentils and peanuts.
Reduce the heat and fry for 30 seconds.

14. Add the white cabbage and salt to taste, and stir fry for
10 minutes. The cabbage should be wilted, yet retain some bite.

15. Serve the fish parcels with the peppery hot cabbage salad.

Saturday, March 19, 2011

Nutted Popcorn




















This recipe is best saved for a low-humidity day (as is any kind
of candy making). Dry conditions help the caramel become and
stay crisp, not chewy.


Yield
12 cups

Ingredients
8 cups popped popcorn
2 cups pecan halves
1 cup whole unblanched almonds
1/2 cup pumpkin seeds
1 tablespoon chili powder
1 teaspoon cinnamon
1 1/2 cups sugar
1 cup light corn syrup
1/2 cup butter
1 teaspoon vanilla

Preparation
Heat oven to 250º F. Combine the popcorn, pecans, almonds,
pumpkin seeds, chili powder, and cinnamon on 1 or 2 large baking
sheets and place in the oven to warm through. Meanwhile, combine
the sugar, corn syrup, and butter in a medium saucepan and heat
to boiling. Without stirring, cook over medium-high heat about
10 minutes or until the syrup turns a rich brown and a few drops
of it form stiff threads in a cup of cold water. Stir in the vanilla.

Remove baking sheet from oven and pour the syrup over the popcorn.
Toss quickly with a spoon. Cool and break into pieces.

Nutritional Information
Calories:492 (1% from fat)
Fat:30g (sat 7g)