1. Savory cantaloupe yogurt soup
2. Sea bass, salmon and tuna Mexican-style ceviche over butter lettuce, with sliced avocados, corn and blue corn tortilla chips
3. Vietnamese style grilled steak with arepas, baby arugula and do chua.
4. Cheese plate: Bucheron, smoked Gouda, brie
5. Vanilla refrigerator cake with raspberry sorbet, strawberries and bananas
Beverages:
White wine sangria (strawberries, grapes, peaches, lemon, orange juice concentrate, vodka, white wine)
Pinot gris
Coffee
-----
Cold Cantaloupe and Sheeps’ Milk Yogurt Soup with Toasted Cumin Salt
Time: 5 minutes
For the cumin salt:
* 1 teaspoon cumin seeds
* Large pinch flaky sea salt
For the soup:
* 8 ice cubes
* 4 cups cubed cantaloupe (about 1 small cantaloupe)
* 1 1/3 cups plain sheep’s milk yogurt
* 1 tablespoon extra-virgin olive oil, plus additional for drizzling
* 2 teaspoons fresh lime juice
* 2 teaspoons honey
* 1/2 teaspoon kosher salt, more to taste
1. To make the Cumin Salt, in a small skillet over medium heat, toast the cumin until warm and very fragrant, 1 to 2 minutes. Transfer the seeds to a mortar and add the salt. Pound the seeds and salt together until crushed but not powdery.
2. To make the soup, place the ice cubes, cantaloupe, yogurt, olive oil, lime juice, honey, and salt in a blender and puree until smooth. Drizzle with additional olive oil and sprinkle with cumin salt for serving.
Makes 4 servings
Monday, August 09, 2010
Cantaloup and Other Cold Melon Soups
Cold Cantaloupe and Sheeps’ Milk Yogurt Soup with Toasted Cumin Salt
Time: 5 minutes
For the cumin salt:
* 1 teaspoon cumin seeds
* Large pinch flaky sea salt
For the soup:
* 8 ice cubes
* 4 cups cubed cantaloupe (about 1 small cantaloupe)
* 1 1/3 cups plain sheep’s milk yogurt
* 1 tablespoon extra-virgin olive oil, plus additional for drizzling
* 2 teaspoons fresh lime juice
* 2 teaspoons honey
* 1/2 teaspoon kosher salt, more to taste
1. To make the Cumin Salt, in a small skillet over medium heat, toast the cumin until warm and very fragrant, 1 to 2 minutes. Transfer the seeds to a mortar and add the salt. Pound the seeds and salt together until crushed but not powdery.
2. To make the soup, place the ice cubes, cantaloupe, yogurt, olive oil, lime juice, honey, and salt in a blender and puree until smooth. Drizzle with additional olive oil and sprinkle with cumin salt for serving.
Makes 4 servings
Time: 5 minutes
For the cumin salt:
* 1 teaspoon cumin seeds
* Large pinch flaky sea salt
For the soup:
* 8 ice cubes
* 4 cups cubed cantaloupe (about 1 small cantaloupe)
* 1 1/3 cups plain sheep’s milk yogurt
* 1 tablespoon extra-virgin olive oil, plus additional for drizzling
* 2 teaspoons fresh lime juice
* 2 teaspoons honey
* 1/2 teaspoon kosher salt, more to taste
1. To make the Cumin Salt, in a small skillet over medium heat, toast the cumin until warm and very fragrant, 1 to 2 minutes. Transfer the seeds to a mortar and add the salt. Pound the seeds and salt together until crushed but not powdery.
2. To make the soup, place the ice cubes, cantaloupe, yogurt, olive oil, lime juice, honey, and salt in a blender and puree until smooth. Drizzle with additional olive oil and sprinkle with cumin salt for serving.
Makes 4 servings
Sunday, August 08, 2010
Ceviche Recipes
Mexican Shrimp Ceviche
Ingredients:
* Freshly squeezed lime juice from 6-8 limes
* 1 Pound jumbo shrimp, peeled and de-veined (chopped or whole, according to taste)
* 1 White onion, finely chopped
* 5 Roma tomatoes, seeded and chopped
* 1 Cucumber, peeled and finely chopped
* 1/3 Cup fresh cilantro, chopped
* 2 Cloves garlic, minced
* 2 Jalapeño chile peppers, minced
* 1 Bunch radishes, diced
* 1/2 Cup green olives, finely chopped (optional)
* 3 Tablespoons olive oil
* 2 Avocados, peeled, pitted and diced
* Salt to taste
* Pinch of oregano
* Tortilla chips or crackers
Directions:
Place shrimp in a bowl and pour the lime juice over them, covering the shrimp completely. Cover and refrigerate for 30 minutes to an hour, or until slightly firm and opaque.
Add onion, tomatoes, cucumber, cilantro, garlic, jalapeños, radishes, green olives, and olive oil. Toss to combine. Cover and refrigerate for 1 hour. When ready to serve, add avocados and salt and oregano as desired. Serve chilled with tortilla chips or crackers and garnish with lime slices.
Red Snapper Ceviche (Food and Wine, Alan Susser)
http://www.foodandwine.com/recipes/red-snapper-ceviche
Ingredients
1. 1 pound skinless red snapper fillets, cut into 1/4-inch dice
2. 3/4 cup fresh lime juice
3. 1/4 cup fresh lemon juice
4. 1 jalapeño, seeded and minced
5. 1/2 cup finely diced red bell peppers
6. 1/2 cup finely diced yellow bell peppers
7. 1/2 thinly sliced small red onion
8. 1 minced small garlic clove
9. Pinch of ground cumin
10. Pinch of crushed red pepper
11. Salt
12. 1 tablespoon minced cilantro
13. 1 tablespoon extra-virgin olive oil
Directions
1. In a large bowl, toss the diced fish with the lime juice, lemon juice, jalapeño, red and yellow bell peppers, red onion, garlic, cumin, crushed red pepper and season with salt. Refrigerate the snapper ceviche for 30 minutes. Stir in the cilantro and extra-virgin olive oil and serve.
Scallop / Conch Ceviche (Emeril Lagasse)
Ingredients
* 1 pound fresh conch or scallops, or combination
* 1 cup fresh lime juice
* 1 cup diced avocado
* 1/2 cup minced red onion
* 1/2 cup finely chopped seeded tomato
* 1/4 cup cilantro
* 2 tablespoons olive oil
* 2 teaspoons minced jalapeno
* 1/2 teaspoon salt
* 1/8 teaspoon cayenne
* 1/4 teaspoon cumin
Directions
Pat the seafood dry and place in a glass bowl. Cover with the lime juice and let marinate until opaque, about 3 hours, refrigerated. Place the seafood in a clean bowl, and reserve the lime juice.
Add the remaining ingredients to the seafood, gently stirring to mix. Add reserved lime juice to taste. Refrigerate for 1 hour, and serve chilled in a tall martini or cocktail glass.
Sea Bass Ceviche (Osman Gomez, Hotel Finisterra in Cabo San Lucas, Mexico)
Ingredients
* 1 pound sea bass fillet, 1-inch dice
* 1 cup lime juice
* 1 clove garlic, minced
* 1/2 cup diced red onion
* 1 cup diced tomatoes
* 4 serrano chiles, seeds and ribs removed, diced
* 1/2 cup roughly chopped cilantro
* 1 cup peeled and diced cucumber
* 1/2 teaspoon oregano
* Salt
* 1 avocado, peeled, seed removed, sliced
Directions
In a non-reactive dish, such as a glass bowl, toss together the sea bass, lime juice, and garlic. Marinate for 30 minutes in the refrigerator. Once marinated, add remaining ingredients, except avocado, to the sea bass. Refrigerate 15 minutes. Garnish each serving with slices of avocado.
Ingredients:
* Freshly squeezed lime juice from 6-8 limes
* 1 Pound jumbo shrimp, peeled and de-veined (chopped or whole, according to taste)
* 1 White onion, finely chopped
* 5 Roma tomatoes, seeded and chopped
* 1 Cucumber, peeled and finely chopped
* 1/3 Cup fresh cilantro, chopped
* 2 Cloves garlic, minced
* 2 Jalapeño chile peppers, minced
* 1 Bunch radishes, diced
* 1/2 Cup green olives, finely chopped (optional)
* 3 Tablespoons olive oil
* 2 Avocados, peeled, pitted and diced
* Salt to taste
* Pinch of oregano
* Tortilla chips or crackers
Directions:
Place shrimp in a bowl and pour the lime juice over them, covering the shrimp completely. Cover and refrigerate for 30 minutes to an hour, or until slightly firm and opaque.
Add onion, tomatoes, cucumber, cilantro, garlic, jalapeños, radishes, green olives, and olive oil. Toss to combine. Cover and refrigerate for 1 hour. When ready to serve, add avocados and salt and oregano as desired. Serve chilled with tortilla chips or crackers and garnish with lime slices.
Red Snapper Ceviche (Food and Wine, Alan Susser)
http://www.foodandwine.com/recipes/red-snapper-ceviche
Ingredients
1. 1 pound skinless red snapper fillets, cut into 1/4-inch dice
2. 3/4 cup fresh lime juice
3. 1/4 cup fresh lemon juice
4. 1 jalapeño, seeded and minced
5. 1/2 cup finely diced red bell peppers
6. 1/2 cup finely diced yellow bell peppers
7. 1/2 thinly sliced small red onion
8. 1 minced small garlic clove
9. Pinch of ground cumin
10. Pinch of crushed red pepper
11. Salt
12. 1 tablespoon minced cilantro
13. 1 tablespoon extra-virgin olive oil
Directions
1. In a large bowl, toss the diced fish with the lime juice, lemon juice, jalapeño, red and yellow bell peppers, red onion, garlic, cumin, crushed red pepper and season with salt. Refrigerate the snapper ceviche for 30 minutes. Stir in the cilantro and extra-virgin olive oil and serve.
Scallop / Conch Ceviche (Emeril Lagasse)
Ingredients
* 1 pound fresh conch or scallops, or combination
* 1 cup fresh lime juice
* 1 cup diced avocado
* 1/2 cup minced red onion
* 1/2 cup finely chopped seeded tomato
* 1/4 cup cilantro
* 2 tablespoons olive oil
* 2 teaspoons minced jalapeno
* 1/2 teaspoon salt
* 1/8 teaspoon cayenne
* 1/4 teaspoon cumin
Directions
Pat the seafood dry and place in a glass bowl. Cover with the lime juice and let marinate until opaque, about 3 hours, refrigerated. Place the seafood in a clean bowl, and reserve the lime juice.
Add the remaining ingredients to the seafood, gently stirring to mix. Add reserved lime juice to taste. Refrigerate for 1 hour, and serve chilled in a tall martini or cocktail glass.
Sea Bass Ceviche (Osman Gomez, Hotel Finisterra in Cabo San Lucas, Mexico)
Ingredients
* 1 pound sea bass fillet, 1-inch dice
* 1 cup lime juice
* 1 clove garlic, minced
* 1/2 cup diced red onion
* 1 cup diced tomatoes
* 4 serrano chiles, seeds and ribs removed, diced
* 1/2 cup roughly chopped cilantro
* 1 cup peeled and diced cucumber
* 1/2 teaspoon oregano
* Salt
* 1 avocado, peeled, seed removed, sliced
Directions
In a non-reactive dish, such as a glass bowl, toss together the sea bass, lime juice, and garlic. Marinate for 30 minutes in the refrigerator. Once marinated, add remaining ingredients, except avocado, to the sea bass. Refrigerate 15 minutes. Garnish each serving with slices of avocado.
Vietnamese-Style Beef Salad
Xa Lach Thit Bo (Vietnamese Steak Salad)
http://wanderingchopsticks.blogspot.com/2010/05/xa-lach-thit-bo-vietnamese-steak-salad.html
For two servings as a meal or four servings as a side, you'll need:
For the steak, you'll need:
3/4 to 1 lb beef, any cut of your choice
2 tblsp soy sauce
1 tblsp rice vinegar
1 tsp Nuoc Mam (Vietnamese Fish Sauce)
1/2 tsp salt
1/4 tsp sugar
1/4 tsp ground black pepper
1 tsp sesame oil
For the salad, you'll need:
2 eggs
1 small red onion to make Hanh Dam (Vietnamese Vinegared Onions)
1 head red leaf lettuce or other lettuce of your choice
Any vegetables of your choice, I used:
1 carrot, peeled into ribbons
6 radishes, thinly sliced
2 tomatoes, thinly sliced
For the salad dressing, you'll need:
2 tblsp soy sauce
2 tsp sesame oil
2 tblsp red wine vinegar or lemon juice
1/4 cup water
1/4 cup cilantro, roughly chopped
A few sprigs of mint or rau ram (Vietnamese coriander), roughly chopped
1/4 tsp dried chili flakes
Decide whether to slice the beef before or after cooking and do that accordingly. Marinate the steak with 2 tblsp soy sauce, 1 tblsp rice vinegar, 1 tsp fish sauce, 1/2 tsp of salt, 1/4 tsp sugar, 1/4 tsp ground black pepper, and 1 tsp sesame oil.
Hard-boil the eggs.
Make the vinegared onions.
Slice and dice the veggies of your choice. Hand tear the lettuce into bite-sized pieces. Roughly chop the herbs.
Cook the steak, putting only the beef into the pan, reserving the marinade for later. I usually pan-fry on medium-high heat until medium. Alternatively, if you had chosen to slice your steak, just saute as normal, but still reserving the marinade so the beef will develop a proper char.
Set aside the steak to cool and to let the juices redistribute.
In the pan, make the dressing by adding 2 tblsp soy sauce, 2 tsp sesame oil, 2 tblsp red wine vinegar or lemon juice, dried chili flakes and 1/4 cup water. When marinade starts bubbling so the meat juices aren't so raw, taste and add more vinegar or soy sauce if necessary.
Meanwhile, slice the steak while the dressing is reducing.
When dressing is reduced to your liking and flavor, take it off the stove and add in the chopped egg and chopped herbs.
Plate the salad and drizzle the dressing on top. Or if you want the steak extra marinated, then add the slice steak back into the dressing, and then toss.
Eat as is, or serve with rice.
-----
Hanh Dam (Vietnamese Vinegared Onions)
For 1 onion, you'll need:
1 onion, thinly sliced
About 1/2 cup rice or white vinegar
1 tsp white sugar
Cut the onion in half and slice as thin as possible. The thinner you slice it, the quicker it'll absorb the vinegar and soften.
Place the onion slices into a shallow bowl. Dissolve 1 tsp white sugar into about 1/2 cup rice or white vinegar. You need just enough vinegar to cover the onions.
Set aside for about 15 minutes, mixing the onion slices to make sure they all absorb the vinegar.
------
Gourmet | July 2007
yield: Makes 4 servings
active time: 10 minutes
total time: 10 minutes
Ingredients
* 1/2 seedless cucumber
* 5 tablespoons fresh lime juice
* 3 tablespoons water
* 3 tablespoons Asian fish sauce
* 3 tablespoons sugar
* 1 teaspoon dried hot red-pepper flakes
* 1 medium shallot, thinly sliced
* 1 pound fresh pineapple chunks (about 4 cups)
* 3/4 pound deli sliced roast beef
* 12 long sprigs fresh mint
Halve cucumber lengthwise, then slice diagonally 1/4 inch thick.
Stir together lime juice, water, fish sauce, sugar, red-pepper flakes, and shallot in a small bowl until sugar is dissolved.
Arrange pineapple and cucumber on a platter and drizzle with some of dressing. Drape roast beef slices on top and arrange mint alongside. Serve with remaining dressing on the side.
Asian Salad Recipes - Vietnamese Grilled Beef Salad (Goi Bo Recipe)
Ingredients
* 450g (lib) fillet steak, about 2.5 (1in) thick
* 175g (6oz) beansprouts
* 20 holy basil leaves
* 20 mint leaves
* green salad in season, equivalent to 6 large lettuce leaves
For the marinade:
* 5 tablespoons lime juice
* 4 tablespoons fish sauce
* 2 tablespoons sugar
* 2 young lemon grass stalks, sliced paper-thin
* 2 small chilies, finely chopped
Serves 4
Method
1. First make the marinade: in a bowl, whisk together the lime juice, fish sauce and sugar until the sugar is completely dissolved. Add the lemon grass and chilies, and let stand for 20 minutes.
2. Preheat a moderate-to-hot grill and grill the steak for 1 to 2 minutes each side, depending on personal preference.
3. Transfer to a cutting surface and slice thinly, the sliced steak to the marinade, turn to coat well and leave for 30 minutes.
4. Arrange the beansprouts, herbs and salad in a bowl or deep platter. Pile the marinated beef at the centre and pour over all the marinade juices.
5. Either toss the salad now or bring it to the table and toss there, and serve.
Read More http://www.epicurious.com/recipes/food/views/Vietnamese-Style-Beef-Salad-238947#ixzz0vzyAQHiI
http://wanderingchopsticks.blogspot.com/2010/05/xa-lach-thit-bo-vietnamese-steak-salad.html
For two servings as a meal or four servings as a side, you'll need:
For the steak, you'll need:
3/4 to 1 lb beef, any cut of your choice
2 tblsp soy sauce
1 tblsp rice vinegar
1 tsp Nuoc Mam (Vietnamese Fish Sauce)
1/2 tsp salt
1/4 tsp sugar
1/4 tsp ground black pepper
1 tsp sesame oil
For the salad, you'll need:
2 eggs
1 small red onion to make Hanh Dam (Vietnamese Vinegared Onions)
1 head red leaf lettuce or other lettuce of your choice
Any vegetables of your choice, I used:
1 carrot, peeled into ribbons
6 radishes, thinly sliced
2 tomatoes, thinly sliced
For the salad dressing, you'll need:
2 tblsp soy sauce
2 tsp sesame oil
2 tblsp red wine vinegar or lemon juice
1/4 cup water
1/4 cup cilantro, roughly chopped
A few sprigs of mint or rau ram (Vietnamese coriander), roughly chopped
1/4 tsp dried chili flakes
Decide whether to slice the beef before or after cooking and do that accordingly. Marinate the steak with 2 tblsp soy sauce, 1 tblsp rice vinegar, 1 tsp fish sauce, 1/2 tsp of salt, 1/4 tsp sugar, 1/4 tsp ground black pepper, and 1 tsp sesame oil.
Hard-boil the eggs.
Make the vinegared onions.
Slice and dice the veggies of your choice. Hand tear the lettuce into bite-sized pieces. Roughly chop the herbs.
Cook the steak, putting only the beef into the pan, reserving the marinade for later. I usually pan-fry on medium-high heat until medium. Alternatively, if you had chosen to slice your steak, just saute as normal, but still reserving the marinade so the beef will develop a proper char.
Set aside the steak to cool and to let the juices redistribute.
In the pan, make the dressing by adding 2 tblsp soy sauce, 2 tsp sesame oil, 2 tblsp red wine vinegar or lemon juice, dried chili flakes and 1/4 cup water. When marinade starts bubbling so the meat juices aren't so raw, taste and add more vinegar or soy sauce if necessary.
Meanwhile, slice the steak while the dressing is reducing.
When dressing is reduced to your liking and flavor, take it off the stove and add in the chopped egg and chopped herbs.
Plate the salad and drizzle the dressing on top. Or if you want the steak extra marinated, then add the slice steak back into the dressing, and then toss.
Eat as is, or serve with rice.
-----
Hanh Dam (Vietnamese Vinegared Onions)
For 1 onion, you'll need:
1 onion, thinly sliced
About 1/2 cup rice or white vinegar
1 tsp white sugar
Cut the onion in half and slice as thin as possible. The thinner you slice it, the quicker it'll absorb the vinegar and soften.
Place the onion slices into a shallow bowl. Dissolve 1 tsp white sugar into about 1/2 cup rice or white vinegar. You need just enough vinegar to cover the onions.
Set aside for about 15 minutes, mixing the onion slices to make sure they all absorb the vinegar.
------
Gourmet | July 2007
yield: Makes 4 servings
active time: 10 minutes
total time: 10 minutes
Ingredients
* 1/2 seedless cucumber
* 5 tablespoons fresh lime juice
* 3 tablespoons water
* 3 tablespoons Asian fish sauce
* 3 tablespoons sugar
* 1 teaspoon dried hot red-pepper flakes
* 1 medium shallot, thinly sliced
* 1 pound fresh pineapple chunks (about 4 cups)
* 3/4 pound deli sliced roast beef
* 12 long sprigs fresh mint
Halve cucumber lengthwise, then slice diagonally 1/4 inch thick.
Stir together lime juice, water, fish sauce, sugar, red-pepper flakes, and shallot in a small bowl until sugar is dissolved.
Arrange pineapple and cucumber on a platter and drizzle with some of dressing. Drape roast beef slices on top and arrange mint alongside. Serve with remaining dressing on the side.
Asian Salad Recipes - Vietnamese Grilled Beef Salad (Goi Bo Recipe)
Ingredients
* 450g (lib) fillet steak, about 2.5 (1in) thick
* 175g (6oz) beansprouts
* 20 holy basil leaves
* 20 mint leaves
* green salad in season, equivalent to 6 large lettuce leaves
For the marinade:
* 5 tablespoons lime juice
* 4 tablespoons fish sauce
* 2 tablespoons sugar
* 2 young lemon grass stalks, sliced paper-thin
* 2 small chilies, finely chopped
Serves 4
Method
1. First make the marinade: in a bowl, whisk together the lime juice, fish sauce and sugar until the sugar is completely dissolved. Add the lemon grass and chilies, and let stand for 20 minutes.
2. Preheat a moderate-to-hot grill and grill the steak for 1 to 2 minutes each side, depending on personal preference.
3. Transfer to a cutting surface and slice thinly, the sliced steak to the marinade, turn to coat well and leave for 30 minutes.
4. Arrange the beansprouts, herbs and salad in a bowl or deep platter. Pile the marinated beef at the centre and pour over all the marinade juices.
5. Either toss the salad now or bring it to the table and toss there, and serve.
Read More http://www.epicurious.com/recipes/food/views/Vietnamese-Style-Beef-Salad-238947#ixzz0vzyAQHiI
Saturday, July 24, 2010
Masala Chai
Ingredients
6 cup cold water
1/3 cup milk (or to taste)
1 3 stick cinnamon
6 whole green cardamons
4 whole cloves
12 black peppercorn (opt)
12 teaspoon sugar (or to taste)
6 teaspoon leaf tea (heaping) or 9 tea bags (o; range pekoe)
Directions
Combine water and milk in adeep pan, and bring to a boil. Add the spices and sugar. Stir to blend, and turn off the heat. Cover the pan, and let the spices soak for at least 10 minutes. Add the tea leaves or tea bags, and bring the water to a second boil. Reduce heat and simmer, covered, for 5 minutes. Uncover, check the color and taste, and if desired add more milk and sugar. Strain the tea into a warm teapot, and serve immediately.
Note: This is the way traditional spiced tea is made. You may, however, omit the milk or sugar, or both, in which case reduce the quantity of tea to 2 heaping teaspoons or 3 tea bags.
Classic Indian Cooking by Julie Sahni
6 cup cold water
1/3 cup milk (or to taste)
1 3 stick cinnamon
6 whole green cardamons
4 whole cloves
12 black peppercorn (opt)
12 teaspoon sugar (or to taste)
6 teaspoon leaf tea (heaping) or 9 tea bags (o; range pekoe)
Directions
Combine water and milk in adeep pan, and bring to a boil. Add the spices and sugar. Stir to blend, and turn off the heat. Cover the pan, and let the spices soak for at least 10 minutes. Add the tea leaves or tea bags, and bring the water to a second boil. Reduce heat and simmer, covered, for 5 minutes. Uncover, check the color and taste, and if desired add more milk and sugar. Strain the tea into a warm teapot, and serve immediately.
Note: This is the way traditional spiced tea is made. You may, however, omit the milk or sugar, or both, in which case reduce the quantity of tea to 2 heaping teaspoons or 3 tea bags.
Classic Indian Cooking by Julie Sahni
Saturday, July 17, 2010
Lentil Recipes, Bean Recipes
Michelle's Southwestern Corn and Bean Soup
Ingredients
* 1 lb dried black beans
* 1-2 tbs olive oil (helps keep bean water from bubbling up while cooking)
* 1.5 quarts of veggie or chicken broth, or water
* 1/2 bulb of garlic, minced
* 1 medium sweet onion, diced
* 1 lb carrots, chopped
* 2 tsp cayenne or other hot red chili powder
* 2-3 tsp whole cumin seed
* 1/2 tsp ginger powder
* 1 tsp coriander powder
* salt to taste
* 1/2 lb fresh or frozen corn kernels
* 12 oz prepared pico de gallo salsa OR chop about three tomatoes, 1/4 onion, 1/2 jalapeno pepper, 1/4 sweet green pepper and 1/4 a bunch of cilantro, and mix in lime juice from 1 lime
Special Equipment
Pressure cooker (If you use a regular pot, use more liquid and plan on boiling for several hours until beans become soft.)
Immersion blender (If you use a regular blender, remove the center on the lid of the blender to allow steam to escape, HOLD DOWN THE LID WITH A KITCHEN TOWEL while blending, to avoid dangerous splattering hot liquids, and blend the soup in batches.)
Method
1. In the pressure cooker, sautee onion and garlic in olive oil until onion is translucent.
2. Add carrots and whole cumin seed, stir and cook until cumin is fragrant.
3. Add remaining spices (coriander, cayenne, ginger powder) and sautee one minute more.
4. Add rinsed, drained beans and broth or water.
5. Following your pressure cooker's directions, bring pressure cooker to its cooking pressure (on mine, the pressure gauge pops up), and after that point is reached, cook for 20 minutes. Remove from heat and allow pressure to release naturally. (i.e. don't run cold water over the pot)
6. Once pressure has returned to normal (another 20 minutes, approximately), release lid and use immersion blender to puree soup until smooth.
7. Mix in corn and salsa.
8. Add salt and pepper to taste.
9. Spoon into bowls and garnish with a sprig of cilantro and a dallop of plain yogurt or sour cream if you want. Serve with tortilla chips.
Red Lentil and Apricot Soup
From "Please to the Table"
INGREDIENTS
3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, chopped
1/3 cup dried apricots, chopped
1-1/2 cup dried split red lentils, rinsed
5 cups of homemade chicken stock
2 Tablespoons fresh lemon juice
3 ripe plum tomatoes, peeled, seeded and chopped
1/2 tsp. ground cumin
1/2 tsp. dried thyme
Salt and pepper, to taste
PREP WORK
Chop the garlic & onions.
Chop the apricots.
Rinse the red lentils being sure to remove any small pebbles.
Peel, seed & chop the plum tomatoes
HOW TO MAKE AT HOME
1. In a large soup pot, heat the oil over medium heat. Add the onion, garlic, and dried apricots. Sauté until the onion is translucent, about 12 minutes.
2. Add chicken stock and lentils to the onion, garlic and apricots. Bring to a boil, then reduce the heat and simmer, covered, until the lentils are tender, about 30 minutes.
3. Stir in tomatoes, cumin, thyme, and salt and pepper. Simmer, covered for another 10 minutes.
4. Remove half the soup and puree it in a food processor or blender -- or use a hand held immersion blender (much easier!). Return the puree to the pot and season with the lemon juice and salt and pepper to taste. Simmer for another 2 to three minutes and serve.
DAL MAKHANI (CREAMY BLACK LENTILS)
Prep time: 10 min | Cooking time: 30 min | Serves: 4
Special Cooking Equipment: Pressure Cooker
* 1/2 cup whole black lentils and a handful of dried red kidney beans, soaked overnight
* 1 large onion, finely chopped
* 1 medium-sized tomato, finely chopped
* 2-3 cloves of garlic
* 1 tbsp ginger-garlic paste
* 1 tbsp tomato paste
* 2 tbsp milk
* 1/2 tsp red chili powder
* 1 tbsp butter
* 2 tbsp cooking oil
* fresh coriander (aka cilantro) leaves, chopped for garnish
* water, as needed
* salt, to taste
HEAT oil in a pressure cooker and saute onions till lightly browned. Stir in salt, chilli powder, ginger-garlic paste, and tomato paste and fry for a few seconds.
ADD in the chopped tomatoes and cook for a few minutes to combine well. Add lentils and beans, and enough water to cover them. Pressure cook for 15-20 minutes till lentils are soft and done. Stir in milk and let it come to a boil.
IN a separate pan, make a tempering by heating butter and whole garlic cloves slit in the middle. Stir the tempering into the lentils and garnish with fresh coriander leaves.
SERVE warm with soft, fluffy naan (*sort of* similar to pita, mom).
South Indian Lentil Kootu
Prep Time: 25 Min
Cook Time: 30 Min
Ready In: 55 Min
Original Recipe Yield 4 servings
Ingredients
* 1/2 cup red lentils
* 1/2 cup hulled, split pigeon peas (toor dal)
* 1/2 cup yellow split peas
* 2 cups water
* 2 tablespoons vegetable oil
* 1 teaspoon mustard seed
* 4 leaves fresh curry leaves
* 1 carrot, peeled and diced
* 1 zucchini, sliced
* 1/4 cup frozen peas
* 1/4 teaspoon ground turmeric
* 1 tablespoon crushed red pepper flakes
* salt to taste
* 1/4 cup grated fresh coconut
Directions
1. Bring the red lentils, pigeon peas, split yellow peas, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the peas are tender, about 30 minutes. Add more water if needed to keep them from drying out.
2. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the mustard seeds, and cook until they begin to sputter and pop, about 2 minutes. Stir in the curry leaves until wilted, then add the carrot, and cook for 5 minutes. Add the zucchini, peas, turmeric, red pepper flakes, and salt. Cook and stir until the vegetables have softened, about 5 minutes. Stir in the cooked peas and coconut to serve.
Uttapam
(A south Indian savory pancake often eaten for breakfast)
Ingredients
* 1 cup white rice
* 1/2 cup white lentils (hulled, split urad dal)
* Salt
* 1 teaspoon sugar
* 1/2 teaspoon baking soda
* 1 cup chopped onions
* 1 cup skinned, seeded and diced tomatoes
* 1 hot green chile, chopped
* 1/2 cup chopped fresh cilantro leaves
* Ghee or vegetable oil, as desired
Directions
Wash the rice and lentils separately in several changes of water. Leave each to soak in a large pan of clean water for about 8 hours.
Drain the rice and lentils, place in a blender or food processor, and grind to a smooth paste. Add a little water to form a thick batter.
Add the salt, sugar and baking soda to the batter and mix well. Set aside to ferment at room temperature for at least 4 hours and up to 15.
Place the chopped onion, diced tomatoes, chopped green chile, and chopped cilantro in separate bowls.
Heat a griddle or nonstick pan. Brush with a little ghee or oil and pour in 2 to 3 tablespoons of the batter. Spread evenly with the back of a spoon into a thick circle 4 inches in diameter.
Garnish the surface with a little each of the onion, tomato, green chile, and chopped cilantro and spread evenly. Sprinkle some of the oil or ghee over and around the bread. Cook over low heat until small bubbles appear on the surface, about 5 minutes.
Turn over and cook the other side until crisp and golden. Alternatively, you can finish it off under a hot broiler for 1 to 2 minutes.
Basic Hummus
Ingredients:
1 clove garlic, chopped
1 (19 ounce) can garbanzo beans
4 tablespoons lemon juice
2 tablespoons tahini
1 teaspoon salt
red pepper to taste
2 tablespoons olive oil
Directions:
Food process together all ingredients until smooth. Serve with a drizzle of olive oil and a sprinkle of paprika or red pepper.
Black Bean Dip
1 19-oz can black beans, drained & rinsed
2 large garlic cloves, coarsely chopped
2 Tbsp. coarsely chopped onion
½ cup loosely packed fresh cilantro [leaves & stems]
1 Tbsp. fresh lime juice
2 Tbsp. low- or nonfat sour cream or yogurt
1-2 chipotle chiles in adobo, coarsely chopped [amount depends on heat preference]
1 tsp. ground cumin
½ tsp. red chili powder
½ tsp. smoked paprika [pimentón de la vera]
salt and freshly ground pepper
In a food processor, combine all ingredients except salt & pepper. process until smooth. Taste for seasoning, add salt & pepper to taste, and blend thoroughly. If you prefer a thinner dip continue processing and add water 1 Tbsp. at a time until desired consistency is reached.
Transfer to a serving bowl, garnish with 2 Tbsp. of chopped cilantro if desired, and serve with chips or crudités.
Ingredients
* 1 lb dried black beans
* 1-2 tbs olive oil (helps keep bean water from bubbling up while cooking)
* 1.5 quarts of veggie or chicken broth, or water
* 1/2 bulb of garlic, minced
* 1 medium sweet onion, diced
* 1 lb carrots, chopped
* 2 tsp cayenne or other hot red chili powder
* 2-3 tsp whole cumin seed
* 1/2 tsp ginger powder
* 1 tsp coriander powder
* salt to taste
* 1/2 lb fresh or frozen corn kernels
* 12 oz prepared pico de gallo salsa OR chop about three tomatoes, 1/4 onion, 1/2 jalapeno pepper, 1/4 sweet green pepper and 1/4 a bunch of cilantro, and mix in lime juice from 1 lime
Special Equipment
Pressure cooker (If you use a regular pot, use more liquid and plan on boiling for several hours until beans become soft.)
Immersion blender (If you use a regular blender, remove the center on the lid of the blender to allow steam to escape, HOLD DOWN THE LID WITH A KITCHEN TOWEL while blending, to avoid dangerous splattering hot liquids, and blend the soup in batches.)
Method
1. In the pressure cooker, sautee onion and garlic in olive oil until onion is translucent.
2. Add carrots and whole cumin seed, stir and cook until cumin is fragrant.
3. Add remaining spices (coriander, cayenne, ginger powder) and sautee one minute more.
4. Add rinsed, drained beans and broth or water.
5. Following your pressure cooker's directions, bring pressure cooker to its cooking pressure (on mine, the pressure gauge pops up), and after that point is reached, cook for 20 minutes. Remove from heat and allow pressure to release naturally. (i.e. don't run cold water over the pot)
6. Once pressure has returned to normal (another 20 minutes, approximately), release lid and use immersion blender to puree soup until smooth.
7. Mix in corn and salsa.
8. Add salt and pepper to taste.
9. Spoon into bowls and garnish with a sprig of cilantro and a dallop of plain yogurt or sour cream if you want. Serve with tortilla chips.
Red Lentil and Apricot Soup
From "Please to the Table"
INGREDIENTS
3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, chopped
1/3 cup dried apricots, chopped
1-1/2 cup dried split red lentils, rinsed
5 cups of homemade chicken stock
2 Tablespoons fresh lemon juice
3 ripe plum tomatoes, peeled, seeded and chopped
1/2 tsp. ground cumin
1/2 tsp. dried thyme
Salt and pepper, to taste
PREP WORK
Chop the garlic & onions.
Chop the apricots.
Rinse the red lentils being sure to remove any small pebbles.
Peel, seed & chop the plum tomatoes
HOW TO MAKE AT HOME
1. In a large soup pot, heat the oil over medium heat. Add the onion, garlic, and dried apricots. Sauté until the onion is translucent, about 12 minutes.
2. Add chicken stock and lentils to the onion, garlic and apricots. Bring to a boil, then reduce the heat and simmer, covered, until the lentils are tender, about 30 minutes.
3. Stir in tomatoes, cumin, thyme, and salt and pepper. Simmer, covered for another 10 minutes.
4. Remove half the soup and puree it in a food processor or blender -- or use a hand held immersion blender (much easier!). Return the puree to the pot and season with the lemon juice and salt and pepper to taste. Simmer for another 2 to three minutes and serve.
DAL MAKHANI (CREAMY BLACK LENTILS)
Prep time: 10 min | Cooking time: 30 min | Serves: 4
Special Cooking Equipment: Pressure Cooker
* 1/2 cup whole black lentils and a handful of dried red kidney beans, soaked overnight
* 1 large onion, finely chopped
* 1 medium-sized tomato, finely chopped
* 2-3 cloves of garlic
* 1 tbsp ginger-garlic paste
* 1 tbsp tomato paste
* 2 tbsp milk
* 1/2 tsp red chili powder
* 1 tbsp butter
* 2 tbsp cooking oil
* fresh coriander (aka cilantro) leaves, chopped for garnish
* water, as needed
* salt, to taste
HEAT oil in a pressure cooker and saute onions till lightly browned. Stir in salt, chilli powder, ginger-garlic paste, and tomato paste and fry for a few seconds.
ADD in the chopped tomatoes and cook for a few minutes to combine well. Add lentils and beans, and enough water to cover them. Pressure cook for 15-20 minutes till lentils are soft and done. Stir in milk and let it come to a boil.
IN a separate pan, make a tempering by heating butter and whole garlic cloves slit in the middle. Stir the tempering into the lentils and garnish with fresh coriander leaves.
SERVE warm with soft, fluffy naan (*sort of* similar to pita, mom).
South Indian Lentil Kootu
Prep Time: 25 Min
Cook Time: 30 Min
Ready In: 55 Min
Original Recipe Yield 4 servings
Ingredients
* 1/2 cup red lentils
* 1/2 cup hulled, split pigeon peas (toor dal)
* 1/2 cup yellow split peas
* 2 cups water
* 2 tablespoons vegetable oil
* 1 teaspoon mustard seed
* 4 leaves fresh curry leaves
* 1 carrot, peeled and diced
* 1 zucchini, sliced
* 1/4 cup frozen peas
* 1/4 teaspoon ground turmeric
* 1 tablespoon crushed red pepper flakes
* salt to taste
* 1/4 cup grated fresh coconut
Directions
1. Bring the red lentils, pigeon peas, split yellow peas, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the peas are tender, about 30 minutes. Add more water if needed to keep them from drying out.
2. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the mustard seeds, and cook until they begin to sputter and pop, about 2 minutes. Stir in the curry leaves until wilted, then add the carrot, and cook for 5 minutes. Add the zucchini, peas, turmeric, red pepper flakes, and salt. Cook and stir until the vegetables have softened, about 5 minutes. Stir in the cooked peas and coconut to serve.
Uttapam
(A south Indian savory pancake often eaten for breakfast)
Ingredients
* 1 cup white rice
* 1/2 cup white lentils (hulled, split urad dal)
* Salt
* 1 teaspoon sugar
* 1/2 teaspoon baking soda
* 1 cup chopped onions
* 1 cup skinned, seeded and diced tomatoes
* 1 hot green chile, chopped
* 1/2 cup chopped fresh cilantro leaves
* Ghee or vegetable oil, as desired
Directions
Wash the rice and lentils separately in several changes of water. Leave each to soak in a large pan of clean water for about 8 hours.
Drain the rice and lentils, place in a blender or food processor, and grind to a smooth paste. Add a little water to form a thick batter.
Add the salt, sugar and baking soda to the batter and mix well. Set aside to ferment at room temperature for at least 4 hours and up to 15.
Place the chopped onion, diced tomatoes, chopped green chile, and chopped cilantro in separate bowls.
Heat a griddle or nonstick pan. Brush with a little ghee or oil and pour in 2 to 3 tablespoons of the batter. Spread evenly with the back of a spoon into a thick circle 4 inches in diameter.
Garnish the surface with a little each of the onion, tomato, green chile, and chopped cilantro and spread evenly. Sprinkle some of the oil or ghee over and around the bread. Cook over low heat until small bubbles appear on the surface, about 5 minutes.
Turn over and cook the other side until crisp and golden. Alternatively, you can finish it off under a hot broiler for 1 to 2 minutes.
Basic Hummus
Ingredients:
1 clove garlic, chopped
1 (19 ounce) can garbanzo beans
4 tablespoons lemon juice
2 tablespoons tahini
1 teaspoon salt
red pepper to taste
2 tablespoons olive oil
Directions:
Food process together all ingredients until smooth. Serve with a drizzle of olive oil and a sprinkle of paprika or red pepper.
Black Bean Dip
1 19-oz can black beans, drained & rinsed
2 large garlic cloves, coarsely chopped
2 Tbsp. coarsely chopped onion
½ cup loosely packed fresh cilantro [leaves & stems]
1 Tbsp. fresh lime juice
2 Tbsp. low- or nonfat sour cream or yogurt
1-2 chipotle chiles in adobo, coarsely chopped [amount depends on heat preference]
1 tsp. ground cumin
½ tsp. red chili powder
½ tsp. smoked paprika [pimentón de la vera]
salt and freshly ground pepper
In a food processor, combine all ingredients except salt & pepper. process until smooth. Taste for seasoning, add salt & pepper to taste, and blend thoroughly. If you prefer a thinner dip continue processing and add water 1 Tbsp. at a time until desired consistency is reached.
Transfer to a serving bowl, garnish with 2 Tbsp. of chopped cilantro if desired, and serve with chips or crudités.
Sunday, July 11, 2010
Zucchini Recipes
Zucchini Bread Recipe
Ingredients
2 eggs, beaten
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup chopped pecans or walnuts (optional)
1 cup dried cranberries or raisins (optional)
Method
1 Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using.
2 Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
Makes 2 loaves.
Zucchini potato pancakes
1 medium zucchini
1 big russet or baking potato (you want the amount of potato and zucchini to be approximately equal)
1 egg
½ tsp salt
Sour cream or sour yoghurt for serving
Chopped chives (are very nice on top!)
Grate the potato and zucchini, and squeeze out as much water as possible, as described above. Mix with one beaten egg, and the salt, and let sit while you bring your pan up over medium heat,
When ready, add a generous spoonful of butter (you could also use a neutral tasting vegetable oil here if you’d prefer) and let melt.
Add the potato mixture to the pan with a spoon, and form pancakes of the desired size. Don’t worry about trying to form them before you add to the pan, just plop the mixture in with a spoon, and then flatten it out once in the pan. Thinner pancakes are tastier than thicker, and also cook more easily, with less chance of burning.
Keep frying for about 4 minutes per side, or until nicely browned and crisped. Blot and excess oil with paper towels, and serve with sour cream or yogurt, and freshly snipped chives.
Zucchini works very well in this recipe, but you can substitute other combos if you'd prefer, and as the seasons change (Potato/carrot, potato/sweet potato etc).
On the side or on their own, these crunchy brown zucchini potato pancakes are always delicious!
Cold Zucchini Yogurt Mint Soup
Ingredients:
1 large bunch green onions, chopped
2 tsp olive oil
8 medium zucchini, sliced thin
3 cups chicken stock, vegetable stock or water
salt and pepper to taste
3 Tbsp fresh mint, chopped
1 cup Greek yogurt (can substitute with 3/4 cup plain yogurt)
juice of one lemon
Directions:
Heat a saucepan over a medium-high flame. Add the olive oil and green onions and saute 3-4 minutes, until the onions have softened. Do not let them brown; lower the heat if you have to.
Now add the zucchini, sprinkle with salt, and continue cooking for a few minutes, until the zucchini starts to soften. Add enough stock or water to just cover the zucchini - any more and the soup will be too thin. Cover the pot and cook about 7 minutes, until the vegetables are just cooked through. Remove the pot from the heat and cool to room temperature.
When the soup has cooled, add the chopped mint and the yogurt. Using a hand-held immersion blender, puree the soup in the pot. (You can also transfer the soup to a regular blender for this step.) When the soup is smooth, stir in the lemon juice, taste, and adjust the salt and pepper. Chill in the refrigerator at least two hours and up to several days.
Before serving, taste the soup again - once it's chilled you'll probably need to add more salt, and possibly more lemon juice.
Serve decorated with sprigs of mint.
Serves 4-6 as a first course.
Ingredients
2 eggs, beaten
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup chopped pecans or walnuts (optional)
1 cup dried cranberries or raisins (optional)
Method
1 Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using.
2 Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
Makes 2 loaves.
Zucchini potato pancakes
1 medium zucchini
1 big russet or baking potato (you want the amount of potato and zucchini to be approximately equal)
1 egg
½ tsp salt
Sour cream or sour yoghurt for serving
Chopped chives (are very nice on top!)
Grate the potato and zucchini, and squeeze out as much water as possible, as described above. Mix with one beaten egg, and the salt, and let sit while you bring your pan up over medium heat,
When ready, add a generous spoonful of butter (you could also use a neutral tasting vegetable oil here if you’d prefer) and let melt.
Add the potato mixture to the pan with a spoon, and form pancakes of the desired size. Don’t worry about trying to form them before you add to the pan, just plop the mixture in with a spoon, and then flatten it out once in the pan. Thinner pancakes are tastier than thicker, and also cook more easily, with less chance of burning.
Keep frying for about 4 minutes per side, or until nicely browned and crisped. Blot and excess oil with paper towels, and serve with sour cream or yogurt, and freshly snipped chives.
Zucchini works very well in this recipe, but you can substitute other combos if you'd prefer, and as the seasons change (Potato/carrot, potato/sweet potato etc).
On the side or on their own, these crunchy brown zucchini potato pancakes are always delicious!
Cold Zucchini Yogurt Mint Soup
Ingredients:
1 large bunch green onions, chopped
2 tsp olive oil
8 medium zucchini, sliced thin
3 cups chicken stock, vegetable stock or water
salt and pepper to taste
3 Tbsp fresh mint, chopped
1 cup Greek yogurt (can substitute with 3/4 cup plain yogurt)
juice of one lemon
Directions:
Heat a saucepan over a medium-high flame. Add the olive oil and green onions and saute 3-4 minutes, until the onions have softened. Do not let them brown; lower the heat if you have to.
Now add the zucchini, sprinkle with salt, and continue cooking for a few minutes, until the zucchini starts to soften. Add enough stock or water to just cover the zucchini - any more and the soup will be too thin. Cover the pot and cook about 7 minutes, until the vegetables are just cooked through. Remove the pot from the heat and cool to room temperature.
When the soup has cooled, add the chopped mint and the yogurt. Using a hand-held immersion blender, puree the soup in the pot. (You can also transfer the soup to a regular blender for this step.) When the soup is smooth, stir in the lemon juice, taste, and adjust the salt and pepper. Chill in the refrigerator at least two hours and up to several days.
Before serving, taste the soup again - once it's chilled you'll probably need to add more salt, and possibly more lemon juice.
Serve decorated with sprigs of mint.
Serves 4-6 as a first course.
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