Thyme-Apple Fritters

October 6th, 2010 § 0 comments § permalink

Serves 6

Fritters:

INGREDIENTS

¾ cup all purpose flour
¼ cup whole wheat pastry flour
¼ cup sugar
¾ teaspoon salt
1 ½ teaspoons baking powder
1 teaspoon cinnamon
⅓ cup milk
1 egg
1 cup Cortland apple, chopped fine
3 cups canola oil, for frying

Glaze:

INGREDIENTS

2 cups powdered sugar
1 ½ tablespoons milk
1 teaspoon fresh thyme
pinch of freshly grated nutmeg

PREPARATION

Combine flour, sugar, salt, baking powder, cinnamon.  Stir in milk and egg until just combined.  Fold in apple.  In large pot, heat oil to 375°F. Carefully add dough to oil in heaping teaspoons.  Cook until brown, about 2 minutes, then flip.  Cook another 1-2 minutes, until both sides are browned.  Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack.  Make glaze by stirring milk, herbs, nutmeg and powdered sugar together in a small bowl.  Drizzle over apple fritters.  Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side.  Best served warm.

Rosemary-Garlic Pork & Potatoes with Caramelized Apples

October 6th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

12 small yellow potatoes, washed and kept whole
2 medium-size sweet onions, quartered
3 teaspoons salt, divided
1 teaspoon freshly ground pepper, divided
⅓ cup olive oil, divided
¼ cup fresh rosemary leaves
1 (4-pound) boneless pork loin roast
2 tablespoons Dijon mustard
4 garlic cloves, coarsely chopped
6 large garlic bulbs
½ cup apple cider vinegar
Caramelized apples, recipe follows
Preheat oven to 425°F.

PREPARATION

Sauté onions in 3 tablespoons hot oil in a 7-qt. roasting pan over medium-high heat 8 minutes or until caramelized. Season with Salt and pepper. Remove from heat, and stir in ¼ cup  rosemary. Add potatoes and mix well.

Tie pork with kitchen string, securing at 1-inch intervals. Sprinkle pork with remaining 2 teaspoons salt and 1 teaspoon pepper, and place on top of onions in pan. Stir together mustard, chopped garlic, 2 tablespoons olive oil, and remaining 2 tablespoons rosemary; spread over pork.

Cut off pointed ends of garlic bulbs. Drizzle with remaining 1 tsp. oil. Arrange garlic bulbs, cut sides down, around pork in pan.

Bake at 425&Deg;F for 1 hour and 10 minutes or until a meat thermometer inserted into thickest portion of pork registers 160°F. Let stand 10 minutes.

Transfer pork and potatoes and onions to a serving platter, reserving drippings in pan. Add apple cider vinegar to pan, and to a boil over medium-high heat; reduce heat to medium, and simmer, stirring often, 3 minutes or until thickened. Pour over potatoes and onions. Slice pork, and serve with roasted vegetables, garlic bulbs, and caramelized apples.

Caramelized Apples

INGREDIENTS

4 Pink Lady apples, quartered and sliced
4 Granny Smith apples, quartered and sliced
½ cup maple syrup
2 tablespoons unsalted butter
Salt
Pepper

PREPARATION

In a medium-sized skillet over medium heat, add apples, and sauté 5 minutes or until lightly browned. Reduce heat to low, and add maple syrup. Simmer 10 minutes or until apples are tender, stirring occasionally. Finish with butter and season with salt and pepper.  Toss over pork, onion and potatoes and serve.

Apple Slaw Salad with Sweet Herb Pecans

October 6th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

2 Granny Smith apples, julienned
1 bulb fennel, julienned
2 tablespoons crème fraiche
2 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
2 tablespoons granulated sugar
1 tablespoon fresh dill, chopped fine
Salt
Pepper
Sweet Herb Pecans, recipe follows

PREPARATION

Place julienned apples in water with the juice of 1 lemon for about 10 minutes then strain.

Combine the apple and fennel in a bowl and Mix well.  Combine  the remainder of the ingredients in a mixing bowl and whisk well. Toss together with the apples and fennel.  Fold in pecans just before serving.

Sweet Herb Pecans

INGREDIENTS

½ cup pecans, halved
2 tablespoons extra-virgin olive oil
1 tablespoon brown sugar
1 ½ teaspoons kosher salt
1 teaspoon fresh thyme, chopped
1 teaspoon fresh, chopped
½ teaspoon
½ teaspoon cayenne pepper

PREPARATION

Preheat oven to 350°F. In a small saucepan over low heat, combine all of the ingredients except pecans and warm untill sugar is melted and herbs are infused.  Toss oil-sugar-herb mixture with warm nuts.  Place the nuts on a lined baking sheet and bake in the oven for 10-12 minutes, let cool.

Apple-Thyme Cider Sidecar

October 6th, 2010 § 0 comments § permalink

INGREDIENTS

2 oz apple cider
2 oz dark rum
2 oz Cointreau
1 teaspoon fresh thyme leaves
1 oz freshly-squeezed lime juice
Splash of simple syrup

PREPARATION

Shake all ingredients in an ice-filled shaker and strain into cocktail glasses.

Butternut Squash and Sage Curried Apple Soup

October 6th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

2 tablespoons unsalted butter
2 tablespoons olive oil
4 cups yellow onions, chopped medium
2 tablespoons mild curry powder
2 large butternut squashes, deseeded and peeled and cubed medium
4 medium sweet apples, chopped medium
1 tablespoon fresh sage, chopped fine
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 cups water
2 cups apple cider
Diced apples and a few sage leaves for garnish

PREPARATION

Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples, sage, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Add the apple cider and water and heat another 10 minutes. Blend the soup in a blender or purée in the food processor until smooth. The soup should be slightly sweet and quite thick. Check the salt and pepper and serve hot garnished with apples and sage leaves.

Lavender White Chocolate Cocoa

October 6th, 2010 § 0 comments § permalink

INGREDIENTS

3 cups of milk
lavender
2 pieces of white chocolate
cinnamon
2 spoons of sugar.

PREPARATION

Infuse 3 cups of milk with 1 teaspoon lavender flowers, simmer for about 5 minutes.  Add 2 pieces of white chocolate and 2 spoons of sugar and mix well, making sure the white chocolate melts fully.  Serve leaving lavender flowers in the mix.

Rosemary Warm Plum Milk

October 6th, 2010 § 0 comments § permalink

INGREDIENTS

3 cups of milk
rosemary
1 plum
cinnamon
1-2 spoons of sugar.

PREPARATION

Infuse 3 cups of milk with a handful of fresh rosemary and 1 plum sliced thin, simmer for about 5 minutes.  Sprinkle a little cinnamon and a few spoons of sugar.  Drink and keep the plums in the drink.

Minted Hot Cocoa

October 6th, 2010 § 0 comments § permalink

INGREDIENTS

3 cups of milk
mint
cocoa
1-2 spoons of sugar.

PREPARATION

Infuse 3 cups of milk with 1 cup fresh mint, heating in a sauce pan for about 5 minutes, do not boil.  Make Hot cocoa following hot cocoa recipe using mint infused milk.

Strawberry Basil Infused Warm Milk

October 6th, 2010 § 0 comments § permalink

INGREDIENTS

1 strawberry
2 cups of milk
fresh basil

1-2 spoons of sugar.

PREPARATION

Puree 1 Strawberry with 2 cups of milk, and put in a saucepan with some fresh basil, simmer for about 5 minutes, do not boil.  Strain and add 1-2 spoons of sugar.

Pecan Cranberry Tart With Maple Sage Crust

October 6th, 2010 § 1 comment § permalink

Serves 6

INGREDIENTS

1 ½ cup pecans, halved
1 cup white sugar
3 tablespoons butter
2 eggs
1 cup brown rice syrup
1 teaspoon salt
1 teaspoon vanilla
1 ½ cups fresh cranberries, chopped

Sage Crust

INGREDIENTS

8 tablespoons unsalted butter, cold
1 ½ cup all purpose flour
½ teaspoon salt
1/3 cup ice water
2 teaspoons apple cider
1 tablespoon fresh sage, chopped fine
Pinch of baking powder

PREPARATION

Combine all ingredients in a mixing bowl, chopping with a pastry cutter until a crumbly dough forms.  Roll out to a round circle and fill a tart shell mold.  Bake for about 10 minutes or until slightly golden.

Preheat over to 350 degrees F.

Toast the pecans on a lined baking sheet for about 5-6 minutes. 

In a medium heavy bottom sauce pan heat sugar over medium heat, letting it slowly melt, stirring occasionally with a wooden spoon until the sugar is a golden caramel color.  Remove from pan and add butter and brown rice syrup, stirring well.  Whisk together in a separate bowl whisk together eggs, salt, and vanilla.  Add caramel to the egg mixture gently stirring well.  Mix together cranberries and pecan in a bowl and add evenly to tart shell.  Pour mixture over the pecan cranberry mixture evenly.  Bake tart for about 30-40 minutes or until the filling is set up and semi firm.  Allow to cool for about 2 hours.

New England Herbal Clam Chowder

October 6th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

2-3  pounds fresh clams, steamed and opened, and chopped
Olive oil
2 tablespoons of butter
1 large yellow onion, chopped medium
2-3  slices of bacon, diced (optional)
¼ cup sherry
3 tablespoons all purpose flour
¼ cup fresh thyme leaves
¼ cup fresh parsley, chopped
¼ cup fresh chives, minced fine
4 large yellow potatoes, cubed
Salt/cracked pepper
1 teaspoon cayenne pepper
2 tablespoons Worcestershire sauce
3 cups half and half

PREPARATION

In a heavy bottom saucepan heat oil and butter and saute onion for a few minutes on medium heat, adding bacon and sautéing until bacon is done, add sherry and all purpose four and stir  well, add herbs and potatoes Worcestershire sauce and pepper and salt.  Add the milk and bring to a boil, reduce heat and simmer for about 30 minutes.  Serve garnished with oyster crackers and chopped herbs.

Mint & Feta Lamb Sausage

October 5th, 2010 § 0 comments § permalink

Makes 9 sausages

INGREDIENTS

2 pounds lamb, cubed into ½-inch cubes
½  pound pork fat or lamb fat
3 cloves of garlic, chopped fine
¼ cup red wine
⅓ cup fresh mint leaves
⅓ cup feta cheese, crumbled and par frozen
1 tablespoon extra virgin olive oil
1 tablesppon salt
1 tablespoon cracked black pepper
1 teaspoon red pepper flakes

PREPARATION

Mix all ingredients in a large bowl very well and refrigerate for about 2 hours.  Using the finest blade of the meat grinder, grind the mixture following grinder instructions.  If you are making or using the meat without the casing go right to that step.  If you are making links put the mixture back in the mixing bowl and place in the freezer for a little while.  In the mean time soak the casings in warm water and rinse a few times.  Get out your sausage stuffer and slip the casing onto the stuffing tube, making sure you leave about 6 inches off the end of the tube, this is the part that you will need to tie the sausages off.  Remove the meat form the freezer and stuff it into the stuffer, if all the meat does not fit leave what will not fit in a bowl in thee refrigerator.  Turn the stuffer on and begin the process, air will be the first thing to emerge.  As the meat begins to slide out use one hand to maneuver the speed of the sausage output.  Let the sausage emerge into one long coil, the links will be tied later in the process.  When the sausage is done, turn off the machine and tie up the ends, you can use meat or butchers twine.  To make the links, pinch a section together, then spin the links and turn them opposite form each other several times, repeat this moving down the entire main link.  Make sure both ends are tied off.  Hang the links up so you can review for air bubbles, using a sterilized pin or sewing needle, pop each section that has an air bubble with the pin and the link should move flat and the air bubble should be resolved.  Hang the links for about an hour and then refrigerate them covered in the refrigerator overnight, use them or freeze them in about a week.

Spicy Italian Pork Sausage

October 5th, 2010 § 0 comments § permalink

Makes 9 sausages

INGREDIENTS

2 pounds pork butt, cubed into ½-inch cubes
½ pound pork fat, chunk bacon or fatback
1 tablespoon extra virgin olive oil
3 cloves garlic, chopped fine
¼ cup fresh parsley, chopped fine
¼ cup fresh basil, chopped fine
¼ cup fresh marjoram, chopped fine
1 tablespoon salt
1 tablespoon cracked black pepper
1 tablespoon fennel seeds
1 teaspoon red pepper flakes
**casings of your choice

PREPARATION

Mix all ingredients in a large bowl very well and refrigerate for about 2 hours.  Using the finest blade of the meat grinder, grind the mixture following grinder instructions.  If you are making or using the meat without the casing go right to that step.  If you are making links put the mixture back in the mixing bowl and place in the freezer for a little while.  In the mean time soak the casings in warm water and rinse a few times.  Get out your sausage stuffer and slip the casing onto the stuffing tube, making sure you leave about 6 inches off the end of the tube, this is the part that you will need to tie the sausages off.  Remove the meat form the freezer and stuff it into the stuffer, if all the meat does not fit leave what will not fit in a bowl in the refrigerator.  Turn the stuffer on and begin the process, air will be the first thing to emerge.  As the meat begins to slide out use one hand to maneuver the speed of the sausage output.  Let the sausage emerge into one long coil, the links will be tied later in the process.  When the sausage is done, turn off the machine and tie up the ends, you can use meat or butchers twine.  To make the links, pinch a section together, then spin the links and turn them opposite form each other several times, repeat this moving down the entire main link.  Make sure both ends are tied off.  Hang the links up so you can review for air bubbles, using a sterilized pin or sewing needle, pop each section that has an air bubble with the pin and the link should move flat and the air bubble should be resolved.  Hang the links for about an hour and then refrigerate them covered in the refrigerator overnight, use them or freeze them in about a week.

Morrocan Chicken Sausages

October 5th, 2010 § 0 comments § permalink

Makes 6-9 sausages

INGREDIENTS

2 pounds chicken breasts and thighs, boneless and skinless
½ medium red onion, chopped fine
¼ cup raw almonds, chopped fine
¼ cup dried apricots, chopped fine
2 tablespoons honey
¼ cup fresh parsley, chopped fine
¼ cup fresh cilantro, chopped fine
1 tablespoon curry powder
1 teaspoon turmeric
1 teaspoon cinnamon
1 tablespoon salt
**casings of your choice

PREPARATION

Mix all ingredients in a large bowl very well and refrigerate for about 2 hours.  Using the finest blade of the meat grinder, grind the mixture following grinder instructions.  If you are making or using the meat without the casing go right to that step.  If you are making links put the mixture back in the mixing bowl and place in the freezer for a little while.  In the mean time soak the casings in warm water and rinse a few times.  Get out your sausage stuffer and slip the casing onto the stuffing tube, making sure you leave about 6 inches off the end of the tube, this is the part that you will need to tie the sausages off.  Remove the meat from the freezer and stuff it into the stuffer, if all the meat does not fit leave what will not fit in a bowl in the refrigerator.  Turn the stuffer on and begin the process, air will be the first thing to emerge.  As the meat begins to slide out use one hand to maneuver the speed of the sausage output.  Let the sausage emerge into one long coil, the links will be tied later in the process.  When the sausage is done, turn off the machine and tie up the ends, you can use meat or butchers twine.  To make the links, pinch a section together, then spin the links and turn them opposite form each other several times, repeat this moving down the entire main link.  Make sure both ends are tied off.  Hang the links up so you can review for air bubbles, using a sterilized pin or sewing needle, pop each section that has an air bubble with the pin and the link should move flat and the air bubble should be resolved.  Hang the links for about an hour and then refrigerate them covered in the refrigerator overnight, use them or freeze them in about a week.

Chipotle Cilantro Lime Turkey Sausages

October 5th, 2010 § 0 comments § permalink

Makes 6-9 sausages

INGREDIENTS

2 pounds turkey breasts, boneless and skinless and cut into 1-inch chunks
½ can chipoltle in adobe sauce, chopped
1 tablespoon lime zest
2 tablespoons lime juice
¼ cup fresh cilantro
1 teaspoon jalapeno pepper, chopped
1 tablespoon salt
**casings of your choice

PREPARATION

Mix all ingredients in a large bowl and refrigerate for about 2 hours.  Using the finest blade of the meat grinder, grind the mixture following grinder instructions.  If you are making or using the meat without the casing go right to that step.  If you are making links put the mixture back in the mixing bowl and place in the freezer for a little while.  In the mean time soak the casings in warm water and rinse a few times.  Get out your sausage stuffer and slip the casing onto the stuffing tube, making sure you leave about 6 inches off the end of the tube, this is the part that you will need to tie the sausages off.  Remove the meat form the freezer and stuff it into the stuffer, if all the meat does not fit (you must acquit, just kidding) leave what will not fit in a bowl in the refrigerator.  Turn the stuffer on and begin the process, air will be the first thing to emerge.  As the meat begins to slide out use one hand to maneuver the speed of the sausage output.  Let the sausage emerge into one long coil, the links will be tied later in the process.  When the sausage is done, turn off the machine and tie up the ends, you can use meat or butchers twine.  To make the links, pinch a section together, then spin the links and turn them opposite form each other several times, repeat this moving down the entire main link.  Make sure both ends are tied off.  Hang the links up so you can review for air bubbles, using a sterilized pin or sewing needle, pop each section that has an air bubble with the pin and the link should move flat and the air bubble should be resolved.  Hang the links for about an hour and then refrigerate them covered in the refrigerator overnight, use them or freeze them in about a week.

Apple Maple Sage  Breakfast Sausage

October 5th, 2010 § 0 comments § permalink

Makes 6 patties

INGREDIENTS

1 pound pork butt, cubed into ½ inch cubes
⅓ pound pork fat, chunk bacon or back fat
2 tablespoons fresh sage, chopped fine
1 medium apple (honey crisp), chopped fine
¼ cup maple syrup
1 tablespoon salt
1 tablespoon cracked black pepper
1 tablespoon brown sugar
1 pinch red pepper flakes
1 teaspoon nutmeg, freshly grated

PREPARATION

Mix all ingredients in a large bowl and refrigerate for about 2 hours.  Using the finest blade of the meat grinder, grind the mixture following grinder instructions.  Form into 2-inch round patties and in a non- stick skillet cook over medium high heat until well browned, flipping once.

Beer Roasted Lime and Cilantro Chicken

October 5th, 2010 § 0 comments § permalink

INGREDIENTS

1 (4-pound) chicken
1 tablespoon salt, or to taste
1 tablespoon ground black pepper, or to taste
1 lime, halved
½ (12 fluid ounce) can beer
1 cup water
Fresh cilantro leaves, for garnish

PREPARATION

Preheat the oven to 350°F.

Season the chicken inside and out with salt and pepper. Squeeze the juice from the lime over the whole chicken, and then place the halves into the cavity of the chicken. Set the half full beer can in the center of a roasting pan or baking dish, and place the chicken over it in an upright position with the beer inserted into the cavity. Pour water into the bottom of the pan. Cover the chicken with aluminum foil, and place roasting pan and all into the oven.

Roast the chicken for about 1 ½ hours in the preheated oven, removing foil during the last 20 minutes. Baste occasionally with the drippings. When finished, the internal temperature of the chicken should be 180°F when taken in the meatiest part of the thigh. Let the chicken rest for 10 minutes before serving. Garnish with cilantro leaves.

Bacon Rosemary Roasted Chicken

October 5th, 2010 § 0 comments § permalink

INGREDIENTS

4 ounces sliced bacon, chopped
1 teaspoon sweet paprika
5 small garlic cloves—3 smashed, 2 minced
Salt and freshly ground pepper
1 (4-pound) chicken, quartered and wings removed
2 tablespoons olive oil
1 small onion, coarsely chopped
1 large carrot, cut into ½-inch pieces
2 small celery ribs, cut into ½-inch pieces
6-8 fresh rosemary sprigs
2 cups low-sodium chicken broth
½ cup dry red wine

PREPARATION

In a mini processor, puree the bacon, paprika, smashed garlic and a pinch each of salt and pepper to a paste. Loosen the skin on the chicken breasts and legs and spread the paste under the skin, pressing to even it out. Refrigerate the chicken for 4 hours or preferably overnight.

Preheat the oven to 350°F. Heat the oil in a large, ovenproof nonstick skillet. Season the chicken lightly with salt and pepper. Add to the skillet, skin side down, and cook over moderately high heat until golden, about 5 minutes. Turn and cook until lightly browned all over, about 2 minutes longer. Transfer the chicken to a plate.

Add the onion, carrot, celery, minced garlic and rosemary to the skillet and cook over moderate heat, stirring occasionally, until barely softened, about 6 minutes. Return the chicken to the pan, skin side up, and roast in the oven for about 25 minutes, until an instant-read thermometer inserted in the thickest part of the leg and breast registers 170°F. Remove the skillet from the oven and preheat the broiler.

Meanwhile, in a medium saucepan, boil the chicken broth until reduced to ½ cup, about 15 minutes.

Transfer the chicken to a platter, cover loosely with foil and keep warm. Spoon off the fat in the skillet. Add the red wine to the skillet and boil over high heat until almost evaporated, about 5 minutes. Add the reduced chicken broth and cook until slightly reduced, 2 to 3 minutes. Return the chicken to the skillet, skin side up. Broil 4 inches from the heat for about 1 minute, just until the skin is very crisp. Discard the rosemary sprigs. Transfer the chicken, sauce and vegetables to plates and serve

Rotisserie Style Thyme Roasted Chicken

October 5th, 2010 § 0 comments § permalink

INGREDIENTS

4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
3 tablespoons fresh thyme
1 teaspoon white pepper
½ teaspoon cayenne pepper
½ teaspoon black pepper
½ teaspoon garlic powder
2 onions, quartered
2 (4-pound) chickens

PREPARATION

In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.

Preheat oven to 250°F.  

Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180°F. Let the chickens rest for 10 minutes before serving.

Roasted Herbal Chicken with Lemon and Ginger

October 5th, 2010 § 0 comments § permalink

INGREDIENTS

1 (4-pound) chicken
1 lemon, sliced
2 red onions, sliced (½ cup sliced onion reserved)
1 nub of fresh ginger, sliced
2 garlic cloves, chopped
¼ cup fresh sage, chopped (2 tablespoons reserved)
¼ cup fresh rosemary, chopped (2 tablespoons reserved)
Salt
Freshly ground pepper
Olive oil

PREPARATION

Preheat oven to 375°F

In a large roasting pan, layer the bottom with the lemon, onions, ginger, garlic, and herbs. Season with salt and pepper and drizzle with olive oil. Place the chicken on top and add reserved herbs and onions to the inside of cavity. Place the chicken in the oven for 1 hour and 20 minutes, basting occasionally. Let the chicken rest for 10 minutes before serving.

Classic Herbed Roast Chicken

October 5th, 2010 § 0 comments § permalink

INGREDIENTS

1 (5-pound) chicken
Salt and freshly ground black pepper
3 small handfuls of fresh herbs (rosemary, thyme, parsley, marjoram), finely chopped
¼ cup olive oil
1 lemon, halved
4 fresh bay leaves
2 sprigs of fresh rosemary

PREPARATION

Preheat oven and a roasting tray to 400°F. Wash chicken inside and out; pat it as dry with paper towels. Rub the cavity with salt. Carefully grab the skin at the tip of the chicken breast and pull up gently. With your other hand, gently separate the skin from the breast meat. Sprinkle a little salt in the gaps and push in as much of the chopped herbs as you can. Drizzle in a little olive oil. Stuff the chicken with lemon, bay leaf and rosemary and whatever may be left of the fresh herbs. Pull the skin of the chicken breast forward so that none of the actual flesh is exposed, tuck the wings under, and truss with kitchen twine.  Rub a little olive oil into the skin of the chicken and season generously with salt and pepper. Remove the hot tray from the oven and add a little oil. Put the chicken on one side, breast side down, on the tray and put back in the oven. Allow to cook for 5 minutes, and then turn it over on to the other side, breast side down. Cook for another 5 minutes and then place the chicken on its back. Cook for 1 hour. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Let the chicken rest for 10 minutes before serving.

Roasted Gold Beets, Cauliflower with Lentils and Rosemary

October 5th, 2010 § 1 comment § permalink

Serves 6


INGREDIENTS

Olive oil
2 cloves garlic, chopped fine
1 medium yellow onion, chopped fine
2 cups yellow or brown lentils
2 cups vegetable stock
¼ cup fresh rosemary leaves
¼ cup fresh thyme leaves
3 medium gold beets, peeled and chopped into 1-inch cubes
2 cups cauliflower florets
Salt and pepper

PREPARATION

Preheat oven to 350°F

In a medium sauce pan, add olive and sauté garlic and onions until translucent, or about 5 minutes.  Add lentils, stock, herbs, beets and cauliflower and season with salt and pepper.  Bring to a boil and cook for about 15 minutes.  Place in pre-heated oven uncovered for about 30 minutes or until lentils, beets and cauliflower are tender.

Herbed Beet Green Gorgonzola Risotto

October 5th, 2010 § 0 comments § permalink

Serves 5

INGREDIENTS

2 cloves of garlic, chopped fine
Olive oil
1 tablespoon butter
Tops of 2 bunches of beets, chopped, stems included
1 cup Arborio rice
¼ cup fresh thyme leaves
1 cup red wine
3 cups water
Gorgonzola cheese, buttermilk blue
Walnuts, for garnish

PREPARATION

In a heavy bottom saucepan, sauté garlic in butter and olive oil over medium heat until translucent. Add beets stems and cook, stirring occasionally, about 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Stir in the wine and cook, stirring constantly until wine is absorbed,  add 1 cup of water, continue cooking and adding water, about ½ cup at a time, stirring constantly and letting each cup of water  be absorbed before adding the next one, until the rice is tender or al dente and creamy-looking.  Remove from heat and add gorgonzola cheese and mix.  Serve with walnuts for garnish.

Red Cabbage, Mint and Beet Salad

October 5th, 2010 § 0 comments § permalink

Serves 6


INGREDIENTS

2 cups red cabbage, shredded
3 medium beets, shredded
2 medium carrots, shredded
1 cup fresh mint, chopped
1 tablespoon cumin seeds, toasted
1 tablespoon lime zest
Juice of 2 limes
1 teaspoon sesame oil
2 tablespoon grapeseed oil
Salt and pepper

PREPARATION

Toss together in a large bowl, cabbage, beets, carrots and mint.  In a medium mixing bowl whisk together cumin seeds, lime zest, lime juice, sesame oil, grapeseed oil, salt and pepper.  Toss over cabbage mixture and mix well.

Carrot Beet Orange, Herb Morning Drink

October 5th, 2010 § 0 comments § permalink

Makes 2 cups

INGREDIENTS

4 medium sized carrots
1 medium sized beet
3 oranges, juiced
¼ cup fresh mint
¼ cup fresh parsley

PREPARATION

Juice all the ingredients. Serve and enjoy!

Tarragon Beet Raviolis with Orange Butter and Shallots

October 5th, 2010 § 0 comments § permalink

INGREDIENTS

3 medium red beets, roasted and peeled
¼ cup orange juice
½ cup ricotta cheese
Fresh Pasta , round sheets
1 stick butter, unsalted
2 medium shallots, chopped fine
½ cup fresh tarragon, chopped
1 tablespoon orange zest
¼ cup fresh orange juice
Salt and pepper
Poppy seeds, for garnish (optional)

PREPARATION

To assemble the filling mash the red beets, ¼ cup orange juice and ricotta together, season with salt and pepper.  Assemble raviolis by spooning a spoonful of filling onto the pasta round and top with another pasta, using wet fingers seal ravioli edges.  Cook raviolis in boiling water for about 3-4 minutes.  While the raviolis are cooking, place butter in a sauté pan, add the shallots, tarragon and orange zest, and sauté for 2 to 3 minutes.  Add orange juice and season ith salt and pepper.  Toss the raviolis in the butter sauce and serve.  Garnish with poppy seeds if desired.

Limoncello Mint  Granita

August 5th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

1 cup lemon sugar syrup, recipe below
½ cup Limoncello
2 tablespoons fresh mint, finely chopped

PREPARATION

Combine all ingredients and pour into an 8-by-8-inch glass baking dish. Freeze for at least 4 hours or until the mixture is firm.  Using the tines of a fork, scrape the mixture into small serving bowls or glasses. Serve immediately.

Lemon sugar syrup

INGREDIENTS

1 cup sugar
1 cup water
2 tablespoons lemon zest

PREPARATION

In a medium saucepan, over medium-low heat, add sugar, water and lemon zest and warm through until sugar is dissolved. Take syrup off heat and let cool until ready to use.

Sweet Herbed Cannolis

August 5th, 2010 § 0 comments § permalink

Makes 10 cannolis

INGREDIENTS

10 pre-packaged cannoli shells
2 cups fresh ricotta cheese
¼ cup confectioners sugar
Zest of 1 Lemon
1 tablespoon fresh thyme, chopped fine
2 tablespoons fresh basil, chopped fine
¼ cup shelled unsalted pistachios, chopped

PREPARATION

In a medium size bowl, mix ricotta cheese, confectioners sugar, lemon zest and herbs together until combined. Next, fold in nuts. To fill cannolis, place filling in a piping bag or Ziploc bag that you cut at the end, pipe some into 1 end of a cannoli shell, filling shell halfway, then pipe into other end. Repeat with remaining shells.

Pasta with Pesto alla Siciliana

August 5th, 2010 § 0 comments § permalink

Unlike traditional Pesto Genovese that uses green garlic and basil, Sicily chooses tomatoes instead.
Serves 6

INGREDIENTS

2 tablespoons pine nuts
3 cloves garlic
6 Roma tomatoes, blanched, peeled, seeded and chopped
1 cup fresh basil, roughly chopped
1 cup fresh flat leaf parsley, roughly chopped
Olive oil
Salt
Fresh grated pepper
1 lb spaghetti, cooked and drained

PREPARATION

Grind the pine nuts and garlic in a mortar with the tomatoes, add herbs, and continue grinding until you have a smooth paste. Add enough olive oil into the mixture to transform it into a smooth sauce, season with salt and pepper and serve over spaghetti.

Sicilian Stuffed Tomatoes

August 5th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

6 large vine ripened tomatoes, tops cut off and deseeded
6 tablespoons extra-virgin olive oil
2 onions, finely chopped
2 cloves garlic, crushed
2 cups fresh bread crumbs
2 tablespoons fresh flat leaf parsley, chopped
1 tablespoon fresh oregano, chopped
¼ cup freshly grated Pecorino Romano cheese

PREPARATION

Preheat oven to 350°.  Meanwhile, take your tomato shells and drain upside down on a paper towel to get rid of any extra moisture, 20 minutes.

In a medium sized sauté pan over low heat, add olive oil, and then add onions and garlic and cook, stirring occasionally, for 5 minutes or until soft, but have no color. Remove from heat and stir in bread crumbs, herbs and two tablespoons pecorino cheese.

Using a spoon, fill the tomato shells with the bread crumb mixture, then place in an ovenproof in a single layer. Sprinkle the tops with the rest of pecorino cheese and drizzle with olive oil.

Bake for 20 to 25 minutes, or until the tomatoes are tender and the tops are golden brown.  Serve immediately.

Arancini Rice Balls with Ricotta Cheese

August 5th, 2010 § 0 comments § permalink

A traditional Sicilian snack, these mini rice balls are golden and delicious!
Makes 20 rice balls

INGREDIENTS

2 cups leftover risotto rice
2 tablespoons fresh flat leaf parsley, chopped fine
½ cup ricotta cheese
2 tablespoons freshly grated Pecorino Romano cheese
All-purpose flour, for dredging
2 eggs, beaten
1 cup fine, dry breadcrumbs

PREPARATION

In a medium sized bowl mix leftover risotto rice with fresh parsley. In a separate small bowl, combine ricotta and pecorino cheeses and set aside. Put 2 tablespoons of the rice mixture in your moistened palm and make a small indentation in the center of the mound and fill it with about 1 teaspoon of the ricotta mixture. Fold the rice around the filling to enclose it and pat the rice into an oval. Repeat with the remaining rice and ricotta.

In a medium saucepan, heat 2 inches of olive oil to 300°. Set a rack over a large baking sheet. Put the flour, eggs and bread crumbs in 3 shallow bowls. Dredge the rice balls in the flour, shaking off any excess, next dip in egg and then coat with the bread crumbs. Deep-fry 5 ovals at a time until golden brown, about 2 minutes. With a slotted spoon, transfer the rice balls onto paper towels to drain while you fry the rest. Serve hot or warm.

Yogurt Panna Cotta with Lavendar Honey

August 5th, 2010 § 0 comments § permalink

Adapted from www.Tastewiththeeyes.com
Serves 6

INGREDIENTS

2 ½ teaspoons unflavored gelatin (one packet)
1 ½ cups non-fat kefir
1 ½ cups non-fat Greek yogurt
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla extract
2 tablespoons honey, for garnish
4-5 tablespoon crushed lavender flowers

PREPARATION

In a small bowl, sprinkle gelatin over 3 T. cold water, stir and let stand until softened, about 5 minutes.  In a separate large bowl, add yogurt and whisk.  Meanwhile, In a small heavy bottomed saucepan over low heat combine kefir, sugar and salt and warm through till sugar dissolves.  Remove from heat, add softened gelatin and vanilla, stir and let cool.  Gradually whisk the warm kefir mixture into the yogurt.  Pour mixture into 2 ounce ramekins and let come to room temperature before covering (to prevent a skin from forming).  Chill at least 6 hours.  To serve, invert panna cotta and drizzle with honey and sprinkle with lavender flowers

Branzino with Salsa Verde

August 5th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

2 tablespoons canola oil
6 Branzino filets, skin on
Salt and white pepper
½ cup salsa verde, recipe below 

PREPARATION

In a large sauté pan, over high heat add canola oil. Once oil begins to smoke, add fish skin side down and cook till flesh is opaque, 5 to 7 minutes (depends on thickness), flip and finish, 2 minutes.  Serve immediately drizzled with salsa verde

Salsa Verde
Makes ½ cup

INGREDIENTS

1/3 cup coarsely chopped fresh parsley (leaves only)
2 tablespoons coarsely chopped fresh chervil
2 tablespoons coarsely chopped fresh mint
Grated zest of 1 lemon
1 small garlic clove, chopped very fine or pounded into a purée
1 small shallot, finely minced
1 tablespoon capers, rinsed, drained, and coarsely chopped
1/2 cup olive oil
Salt and pepper, to taste

PREPARATION

In a small bowl, combine all ingredients, and season with salt and pepper.  Let the sauce sit to develop intense flavors.

Grapefruit Ginger Spritzer with Red Basil

August 5th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

4 large grapefruits, juiced and seeds removed
4 tablespoons of ginger, skin removed and roughly chopped
1 ½ cups sugar (will vary depending on grapefruit juice yield)
1 liter soda water
Handful of red basil leaves, for garnish

PREPARATION

In a small saucepan over medium-low heat combine grapefruit juice, ginger and sugar and warm through till sugar is dissolved and let cool.  In a large pitcher, add ice and combine grapefruit ginger syrup with soda water, stir and serve.

Vibrant Leg Citrus Basil Scrub

August 5th, 2010 § 0 comments § permalink

INGREDIENTS

1 cup coarse brown sugar
½ cup dried citrus zest
½ cup fresh basil leaves, finely chopped
½ cup almond meal
¼ cup baking soda
½ cup almond oil

PREPARATION

Combine all ingredients in a small bowl. Massage mixture on legs and rinse.

Lavendar Sage Brown Sugar Foot Scrub

August 4th, 2010 § 1 comment § permalink

INGREDIENTS

¼ cup fresh lavender flowers, chopped super fine
¼ cup fresh sage, chopped super fine
½ cup brown sugar
½ cup almond oil
1 tablespoon baking soda
4-5 drops lavender oil

PREPARATION

Combine all ingredients in a small bowl.  Massage mixture into feet and rinse.

Peppermint Almond Foot & Leg Scrub

August 4th, 2010 § 0 comments § permalink

INGREDIENTS

½ cup fresh peppermint, finely chopped
½ cup coarse sea salt
½ cup ground almonds
½ cup almond oil
1 tablespoon baking soda
4 to 5 drops orange oil

PREPARATION

Combine all ingredients in a small bowl. Massage mixture into feet and rinse.

Indian Spiced Watermelon Rind Chutney

August 4th, 2010 § 0 comments § permalink

Makes 5 cups

An excellent chutney for meats and fish and perfect for a BBQ!

INGREDIENTS

3 cups watermelon rind, cut in 1 inch cubes
1 ½ cups water
1 ½ cup apple cider vinegar
1 cup brown sugar
1 cup sugar in the raw
¼ cup ginger, peeled and minced fine
1 tablespoon garlic, peeled and minced fine
2 tablespoons lime zest
Juice of 2 limes
2 tablespoons fresh thyme
2 tablespoons finely chopped green chili (include seeds for spicier version)
1 tablespoon cracked white peppers corns
1 tablespoon cumin
1 teaspoon curry powder
1 tablespoon salt

PREPARATION

Place all ingredients in a heavy bottom sauce pan on medium high heat and bring to a boil until all sugar has dissolved.  Reduce heat to low and simmer uncovered, stirring occasionally, until the watermelon rind is tender and translucent in color, and the liquid is syrupy, approximately 45 to 60 minutes.  Take of the heat and allow to cool to room temperature.  Chill chutney in a covered container for about 1 to 2 days.

Watermelon, Feta & Mint Salad

August 4th, 2010 § 0 comments § permalink

Makes 5 cups

This sweet and savory salad is enjoyed throughout the Mediterranean regions is an extremely refreshing salad on a hot summer day.

INGREDIENTS

4 cups watermelon, cubed into bite size pieces
¾ cup feta cheese, cubed into bite size pieces
½ cup fresh mint, chopped coarsely
1 tablespoon lemon juice
Cracked black pepper

PREPARATION

Place all ingredients in a mixing bowl and gently toss and serve!

Fresh Thyme Galia Frozen Grape Salad

August 4th, 2010 § 0 comments § permalink

Makes 5 cups

Simple, yet truly decadent!

INGREDIENTS

1 galia melon, deseeded and cut into bite size cubes
2 cups frozen red grapes
¼ cup fresh thyme leaves
¼ cup lemon juice
1 teaspoon lemon zest
1 tablespoon honey
1 tablespoon citrus champagne vinegar
1 tablespoon almond oil
Pinch of salt
Cracked black pepper

PREPARATION

In a medium mixing bowl, place fruit and set aside.  In a small mixing bowl place thyme leaves, lemon zest and juice, honey, vinegar, almond oil, salt and pepper and whisk until all the honey has dissolved.  Pour over fruit mixture and fold gently.  Serve immediately!

Mixed Melon Salsa

August 4th, 2010 § 0 comments § permalink

Makes 3 cups

Perfect alternative for tomato salsa, offering a cooling sweeter flavor!

INGREDIENTS

¾ cup honeydew, cut into tiny cubes
¾ cup cantaloupe, cut into tiny cubes
¾ cup watermelon, cut into tiny cubes
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh parsley
Zest of 1 lime
Juice of 2 limes
1 teaspoon honey
Pinch of salt

PREPARATION

Place the fruit in a medium mixing bowl and set aside.  In a small mixing bowl add the herbs, lime zest and juice, honey and salt and whisk together until all the honey has dissolved.  Pour the mixture over the fruit and gently toss.

Cantaloupe Basil Granita

August 4th, 2010 § 0 comments § permalink

Serves 4

A luxurious way to enjoy sweet summer cantaloupe without putting in too much effort!

INGREDIENTS

1 medium sized cantaloupe, ripe, cut in 1 inch cubes
1 cup basil simple syrup, recipe follows
Pinch of salt

PREPARATION

Place the cantaloupe chunks and simple syrup in the bowl of food processor or blender and blend until smooth.  Add a pinch of salt and blend again.  Pour into a metal pan with sides and allow to freeze, scraping with a fork occasionally.  To serve, scrape with fork.  Garnish with a fresh basil leaf.

Basil Simple Syrup

INGREDIENTS

½ cup water
½ cup sugar
½ cup fresh basil chopped fine

PREPARATION

Place all ingredients in a heavy bottom sauce pan and bring to a boil.  Reduce and simmer for about 10 minutes.  Allow mixture to cool to room temperature and then blend. Strain with cheesecloth if you like.

Cantaloupe Mint Cucumber Gazpacho

August 4th, 2010 § 0 comments § permalink

Serves  6

4 cucumbers, peeled, deseeded and chopped fine
1 medium cantaloupe, deseeded, peeled and cut into small dice
2 bunches green onions, sliced fine
1 teaspoon fresh ginger, finely grated
3 cloves garlic, chopped fine
½ cup fresh mint, chopped fine
½ cup fresh basil chopped fine
1 tablespoon fresh chives, chopped fine
2 tablespoons fresh flat leaf parsley, chopped fine
¼ cup  champagne vinegar
¼  cup almond oil
¼ cup plain yogurt
1 teaspoon salt
1 teaspoon white pepper
Melon balls, garnish
Fresh herbs, garnish

Mix all ingredients in a large mixing bowl.  Take 1 cup of mixture and blend in the food processor or blender pulsing untl semi smooth.  Pout liquid back into mixing bowl and stir well.  Refrigerate for at least 2 hours before serving.  Garnish with melon balls and herbs.

Alternatively grind up with a mortal and pestle until desired consistency.  Chill before serving.

Cilantro Lime Mango Gazpacho

August 4th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

3 medium mangoes, peeled, pitted and diced small
1 red bell pepper, chopped fine
3 large cucumbers, peeled, deseeded and chopped fine
1 red onion, chopped fine
3 cloves of garlic, chopped fine
1 jalapeno pepper, deseeded and chopped fine
¼ cup rice wine vinegar
½ cup fresh cilantro leaves, chopped fine
Juice of 5 limes
Zest of 2 limes
1 teaspoon salt
1 teaspoon cumin
Fresh cilantro leaves, garnish

PREPARATION

Mix all ingredients in a large mixing bowl.  Take 1 cup of mixture and blend in the food processor or blender pulsing until semi smooth.  Pour liquid back into mixing bowl and stir well.  Refrigerate for at least 2 hours before serving.  Garnish with cilantro.

Alternatively grind up with a mortal and pestle until desired consistency.  Chill before serving.

Green Herb Gazpacho

August 4th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

4 large cucumbers, peeled, deseeded and chopped fine
1 medium green bell pepper, chopped fine
1 bunch green onions, sliced thin
2 cloves garlic, minced
Zest of 1 lime
Juice of 3 limes
¼ cup champagne vinegar
1/2 cup fresh mint, chopped fine
1 /2 cup fresh cilantro, chopped fine
½ cup fresh basil, chopped fine
½ cup fresh chives, chopped fine
2 teaspoons salt
2 teaspoons cracked black pepper
Cherry tomatoes, garnish

PREPARATION

Mix all ingredients in a large mixing bowl.  Take 1 cup of mixture and blend in the food processor or blender pulsing until semi smooth.  Pour liquid back into mixing bowl and stir well.  Refrigerate for at least 2 hours before serving.  Garnish with cherry tomatoes.

Alternatively grind up with a mortal and pestle until desired consistency.  Chill before serving.

Galia Melon and Frozen Grape Thyme Gazpacho

August 4th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

1  medium galia melon, deseeded and cut into tiny cubes
2 cups frozen red grapes, quartered (cut before freezing)
¼ cup fresh thyme leaves
¼ cup lemon juice
1 teaspoon lemon zest
1 tablespoon honey
¼ cup citrus champagne vinegar
¼ cup almond oil
Pinch of salt
Cracked black pepper

PREPARATION

Mix all ingredients in a large mixing bowl.  Take 1 cup of mixture and blend in the food processor or blender pulsing until semi smooth.  Pour liquid back into mixing bowl and stir well.  Refrigerate for at least 2 hours before serving. 

Alternatively grind up with a mortal and pestle until desired consistency.  Chill before serving.

Yellow Gazpacho Cocktails with Grilled Cilantro Pesto Shrimp & Avocadoes

August 4th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

15 medium yellow tomatoes, cut into little pieces, making sure to retain liquid as well
2 medium cucumbers, peeled, deseeded and chopped fine
1 red bell pepper, chopped fine
1 medium red onion, chopped fine
2 cloves garlic, chopped fine
¼ cup white wine vinegar
1 teaspoon lemon zest
2 tablespoons cilantro chopped fine
¼ cup olive oil
1 teaspoon salt
1 teaspoon cracked pepper
15 pieces of shrimp, tail on and cleaned
¼ cup cilantro pesto  (see our recipe section)
Avocado, garnish

PREPARATION

Mix all ingredients (except shrimp, cilantro pesto and avocado) in a large mixing bowl.  Take 1 cup of mixture and blend in the food processor or blender pulsing until semi smooth.  Pour liquid back into mixing bowl and stir well.  Refrigerate for at least 2 hours before serving. 

Alternatively grind up with a mortal and pestle until desired consistency. Chill before serving.

Grill shrimp brushing with pesto.  Serve in martini glasses with 2 grilled shrimp and avocado.

Garden Gazpacho

August 4th, 2010 § 0 comments § permalink

Serves 8-10

INGREDIENTS

10 to 12 medium tomatoes, cut into little pieces, making sure to retain liquid as well
5 medium yellow tomatoes, cut into little pieces, making sure to retain liquid as well.
4 medium cucumbers, peeled, deseeded and chopped fine
1 red bell pepper, chopped fine
1 green bell pepper, chopped fine
1 yellow bell pepper, chopped fine
1 medium red onion, chopped fine
1 bunch green onions, sliced
4 cloves garlic, chopped fine
¾ cup sherry vinegar
½ cup olive oil
1 teaspoon lemon zest
Juice of 1 lemon
¼ cup of each of the following fresh herbs, basil, mint, cilantro, parsley, dill and tarragon
3 teaspoons salt
2 teaspoons cracked pepper
Cucumber slices, garnish
Fresh mint, garnish

PREPARATION

Mix all ingredients in a large mixing bowl.  Take 2  cups of mixture and blend in the food processor or blender pulsing until semi smooth.  Pour liquid back into mixing bowl and stir well.  Refrigerate for at least 2 hours before serving.  Garnish with cucumber slices and mint.

Alternatively grind up with a mortar and pestle until desired consistency. Chill before serving.

Spicy Mint Blackberry Wheat BBQ Chicken

August 4th, 2010 § 0 comments § permalink

Makes 3 cups

INGREDIENTS

½ cup fresh mint
¼ cup chopped fine yellow onion
¼ cup brown sugar
1 tablespoon salt
1 tablespoon black pepper
1 jalapeno pepper, deseeded and chopped fine
1 can (8 oz) plain tomato sauce
Juice and zest of 1 navel orange
Juice and zest of 1 lime
¼ cup fresh blackberries
1 bottle (16 oz) Blackberry wheat beer

PREPARATION

Mix all ingredients in a blender and pulsate until almost smooth. Use for BBQ slopping sauce on chicken. Also excellent on pulled pork or steaks!

Beer Battered Lavender Belgium White Ale Fish & chips

August 4th, 2010 § 0 comments § permalink

Serves 4

Ingredients

2/3 cup all purpose flour
¼ cup tablespoon cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt

2 teaspoons lavedder flowers
1 bottle (16 oz) Belgium white ale

Directions

Combine flour, cornstarch, baking powder, soda, salt and beer (you may not use entire) till a pancake-like batter consistency.

Tecate Cilantro Ceviche

August 4th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

2 lbs. red snapper filets, cut into bite sized pieces
1 medium red onion, chopped fine
1 red pepper, chopped fine
1 jalapeno, deseeded and chopped fine
½ cup fresh cilantro leaves, chopped fine
Juice of 5 to 6 limes
1 tablespoon salt (maybe more to taste)
1 can (12 oz) tecate beer

PREPARATION

Mix all ingredients gently together and let stand for 2 hours.  Serve Ice cold.

Beer Mint Battered Snap Peas with Mint Wasabi Aioli

August 4th, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

1 bottle (16 oz) Kirin or Sapporo Japanese beer
½ cup seltzer water
1 tablespoon oil
1 egg white
½ teaspoon cayenne pepper
1 teaspoon kosher or sea salt
1 cup panko bread crumbs
½ cup flour
¼ teaspoon wasabi powder
Oil, for frying  
2 to 3 red chilies, sliced
1 lb. snap peas

PREPARATION

Whisk together all ingredients in a large mixing bowl. Batter should rensemble pancake batter, add more water or flour for the texture to be correct. In a medium sauté pan over high heat, add oil and sauté chilies.  Meanwhile, dip the snap peas in batter and fry turning over a few times until golden brown.  Drain on a papertowel.  Serve with Mint Wasabi Aioli (½ cup chopped fresh mint, 1 teaspoon wasabi powder and ½ cup mayo).

Herbed Hefeweizen Mussels

August 4th, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

1 tablespoon olive oil
2 cloves garlic, chopped fine
Juice and zest of 1 lemon
1 teaspoon salt
1 teaspoon white pepper
1 bottle (16 oz) Hefeweizen beer
¼ cup finely chopped fresh parsley
¼ cup finely chopped fresh chives
3 pounds mussels, beards removed and scrubbed

PREPARATION

Whisk together all the ingredients except the mussels in a medium mixing bowl.  Place the mussels in a large heavy bottom pan with a lid.  Pour liquid over the mussels and boil until all are open.  Discard any that are unopened.

Horseradish Herb BBQ Beer Brats

August 4th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

1 bottle (16 oz) dark beer, preferably Guinness
1 tablespoon grated fresh horseradish
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh chives
1 tablespoon mustard
1 tablespoon salt
1 teaspoon brown sugar
1 tablespoon cracked black pepper
6 bratwursts, with a few holes poked in each

PREPARATION

Place all ingredients in a medium mixing bowl and whisk well, add bratwurst and marinate for about an hour. Grill on high heat brushing with remainder of marinade.

Herbal Beer Can Chicken

August 4th, 2010 § 0 comments § permalink

Serves 4-6

INGREDIENTS

2 tablespoons each, finely chopped thyme, rosemary, chives, and oregano
1 tablespoon salt
1 tablespoon cracked black pepper
2 tablespoons olive oil
1 whole chicken (3 to 4 lbs), cleaned
1 can beer (your favorite kind)

PREPARATION

Mix the herbs, salt, pepper and oil and rub over chicken. Set aside.

Open beer can and either take a few drinks or discard a bit so it is about ¾ full.  Place beer can on a solid surface and place one chicken leg over  each side of the beer can.  Place the bird on the can in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners directly under the bird), with the grill cover on, for approximately 1 hour or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

Traditional Andalusian Gazpacho

August 3rd, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

15 medium tomatoes, cored and cut into small pieces
1 medium yellow onion, chopped fine
¼ cup sherry vinegar
½ cup olive oil (Spanish)
¼ cup fresh flat leaf parsley, chopped fine
1 teaspoon sugar
2 teaspoons salt
1 teaspoon cumin seeds, toasted
1 cup dry bread crumbs, rinsed in water
Flat leaf parsley, garnish

PREPARATION

Mix all ingredients in a large mixing bowl. Take 1 cup of mixture and blend in the food processor or blender pulsing until semi smooth. Pour liquid back into mixing bowl and stir well. Refrigerate for at least 2 hours before serving. Garnish with fresh parsley.

Alternatively grind up with a mortal and pestle until desired consistency. Chill before serving.

Zucchini Cakes

August 3rd, 2010 § 0 comments § permalink

Makes 40 small cakes

INGREDIENTS

4 zucchini, grated
¾ cup bread crumbs
½ small onion, grated
¼ cup feta cheese, crumbled
½ bunch scallions, roughly chopped
1 cup canola oil
1½ tablespoons fresh dill, roughly chopped
Salt and pepper, to taste
2 eggs, lightly beaten
Yogurt Sauce, recipe below

PREPARATION

In a large mixing bowl, combine all ingredients and make into small patties. In a large sauté pan, heat canola oil and add zucchini cakes (be careful not to crowd pan) and cook till golden brown on one side, 2 to 3 minutes. Turn the cakes over and cook on the other side until done, about 2-3 minutes. Place on paper towels to drain of excess grease. Serve immediately with yogurt sauce.

For Yogurt Sauce

INGREDIENTS

2 cups plain low fat yogurt
¼ cup celery, grated
1 teaspoon mashed garlic
2 tablespoons orange juice
1 teaspoon prepared horseradish
2 tablespoons lemon juice
2 cups chopped English cucumber, seeds removed
Salt and pepper, to taste

PREPARATION

In a small bowl, combine all ingredients and serve.

© Recipe courtesy of Rafael Hasid, Miriam Restaurant

Zucchini Cakes

Peach Carpaccio With Thyme Honey Crème

June 3rd, 2010 § 0 comments § permalink

INGREDIENTS

4 medium peaches, pitted and sliced paper thin
1 tablespoon thyme leaves
1 tablespoon honey
1 tablespoon heavy cream

PREPARATION

Arrange peaches flat on a plate.  In a medium sauce pan heat honey, thyme and cream until warm and until the honey is mixed well, do not boil.  Drizzle warm cream mixture over sliced peaches.

Pineapple Carpaccio With Basil Syrup

June 3rd, 2010 § 0 comments § permalink

INGREDIENTS

1 medium pineapple, peeled and cored and sliced paper thin
½ cup basil syrup

PREPARATION

Arrange pineapple slices flat and drizzle with basil syrup.

Follow the recipe for basic syple syrup using basil leaves. 
http://recipes.ger-nis.com/b/basic-simple-syrup

Beet Carpaccio With Tarragon Horseradish Sauce

June 3rd, 2010 § 0 comments § permalink

INGREDIENTS

6 medium gold beets, semi steamed, peeled and sliced paper thin
¼ cup fresh tarragon, chopped fine
½ cup lemon juice
1 teaspoon lemon zest
2 tablespoons champagne vinegar
1 tablespoon fresh horseradish, grated
¼ cup crème fresh
Salt/pepper

PREPARATION

Arrange gold beets flat on a plate.  Mix all remaining ingredients with a whisk until smooth.  Season with salt and pepper and serve drizzled over beets.

Zuchinni Carpaccio With Chili Oilmint and Toasted Pine Nuts

June 3rd, 2010 § 0 comments § permalink

INGREDIENTS

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5 medium zucchini, sliced paper thin in ribbons
½ cup mint
1 teaspoon red chili flakes
½ cup extra virgin olive oil
¼ cup lemon juice
½ cup pine nuts, toasted
salt

PREPARATION

Place all ingredients in a medium mixing bowl and mix well. Season with salt.  Arrange ribbons and a nice platter and serve.

Garden Fresh Radish Carpaccio Salad With Buttermilk Herb Dressing

June 3rd, 2010 § 0 comments § permalink

INGREDIENTS

3 bunches fresh red radishes, washed, trimmed and sliced paper thin
3 cups baby lettuce leaves
Buttermilk herb dressing
Saly/pepper

PREPARATION

On a large platter arrange baby lettuces, place the radishes over the baby lettuces and drizzle with buttermilk herb dressing and season with salt and cracked black pepper

For the butter milk herb dressing

INGREDIENTS

½ cup mayonnaise
½ cup buttermilk
2 tablespoons lemon juice
1 teaspoon mustard (Dijon or regular)
1 teaspoon garlic salt
2 tablespoons grated red onion
1 tablespoon shallot, chopped fine
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, chopped

PREPARATION

In a medium mixing bowl whisk together mayonnaise, buttermilk, lemon juice, garlic salt and mustard. Mix well. Add onions and shallots and fresh herbs and whisk together well until smooth and creamy. Add salt and lemon juice to taste.

Salmon Carpaccio With Almond Basil Citrus Oil

June 3rd, 2010 § 0 comments § permalink

INGREDIENTS

1 ½ pounds wild Alaskan fresh salmon, sliced thin, sashimi style
½ cup basil leaves
¼ cup almond oil
1 tablespoon orange zest
½ cup fresh orange juice
Salt/white pepper

PREPARATION

Arrange sashimi pieces all over a plate flat.  Mix in a blender or with a handheld food processor, basil leaves, almond oil, orange zest, organ juice until smooth.  Season with salt and pepper and then drizzle over fish.

Beefsteak Tomato Carpaccio With Herb Pesto

June 3rd, 2010 § 0 comments § permalink

INGREDIENTS

3 large beefsteak tomatoes, sliced paper-thin
Course sea salt & cracked pepper
½ cup herb pesto

PREPARATION

Place tomatoes flat on a platter and sprinkle with salt and pepper.  Drizzle pesto over platter of tomatoes.

For the pesto……………….

INGREDIENTS

4 garlic cloves
½ cup pine nuts
2-3 cups fresh basil leaves, chopped
⅔ cup extra-virgin olive oil
1 teaspoon lemon zest
Juice of one lemon
Salt/pepper

PREPARATION

Blend all ingredients in a blender or with a handheld food processor until smooth.

Beef Carpaccio With Kalamata Olives, Oranges, Oregano & Rocolla

June 3rd, 2010 § 0 comments § permalink

INGREDIENTS

1 ½ pounds beef tenderloin, trimmed and sliced paper thin
2 tablespoons coarse sea salt
1 tablespoon cracked black pepper
1 cup fresh rocolla or arugula leaves
½ cup kalamata olive, pitted and halved
½ cup orange segments, chopped into chucks
¼ cup fresh oregano, chopped, stems removed
¼ cup olive oil
2 tablespoons red wine vinegar
3 tablespoon shaved parmasan

PREPARATION

On a large platter arrange tenderloin slices to cover the platter.  Sprinkle with salt & pepper.  Place rocolla leaves over the top.  Sprinkle olives, oranges, and oregano over the top.  Drizzle olive oil and red wine vinegar and sprinkle a little more salt and pepper over the top.  Place shaved parmesan on top.

Lime Scented Rice Pudding With Fresh Mangoes

June 3rd, 2010 § 0 comments § permalink

INGREDIENTS

2 ½  quarts whole milk
2 cups short-grain white rice (14 ounces)
1 14-ounce can unsweetened coconut milk
1 vanilla bean, split and seeds scraped
1 ¼ cups sugar
½ cup heavy cream
Finely grated zest of 1 lime
6 ripe mangoes—peeled, pit removed and cut into 1-inch cubes
¼ cup mint leaves, chopped

PREPARATION

In a medium enameled cast-iron casserole, combine the milk with the rice, coconut milk, vanilla bean and seeds and the poppy seeds and bring to a simmer over moderately high heat, stirring. Reduce the heat to low and simmer, stirring often, until the rice is tender, about 1 hour and 20 minutes.

Stir the sugar, heavy cream and lime zest into the rice and simmer, stirring occasionally, until the rice pudding is sweet and fragrant, about 10 minutes. Let cool to room temperature, then cover tightly and refrigerate until chilled, about 2 hours. Spoon the rice pudding into small bowls and top with the mango.  Before serving, add mint.

Make Ahead
The rice pudding can be refrigerated overnight. Serve chilled or at room temperature

Dried Apricot and Lamb Sosaties

June 3rd, 2010 § 0 comments § permalink

Sosaties on the BBQ are delicious. These kebabs can contain many types of meat (or vegetables) but lamb sosaties are a personal favorite. Serve these sosaties with yellow rice and mint with roti, similar to Indian Naan bread, and you have a fresh approach to a spring dinner!

INGREDIENTS

½ cup apricot jam, heated and strained
⅓ cup white wine vinegar or rice wine vinegar
¼ cup water
2 ½ tablespoons curry powder
2 garlic cloves, minced
2 teaspoons kosher salt
2 teaspoons ground coriander
1 ½ teaspoons minced fresh ginger, minced
4 tablespoons fresh cilantro, chopped
4 whole cloves
4 allspice berries
2 bay leaves or lemon leaves if available
½ teaspoon ground cumin
¼ teaspoon freshly ground pepper
1 ½ pounds trimmed boneless leg of lamb, cut into 1-inch cubes
24 dried apricots (about 7 ounces)
Boiling water

PREPARATION

In a small sauce pan over medium-high heat, add about 1 cup of apricot jam.  Heat jam for about 10 minutes, stirring constantly.  Strain jam.   In a medium saucepan, combine the strained jam, vinegar, water, curry powder, garlic, salt, coriander, ginger, cloves, allspice, bay leaf, cumin and pepper.  Bring to a boil, then simmer over low heat for 5 minutes. Let the marinade cool completely.

Put the lamb in a large glass baking dish, add the marinade and toss to coat evenly. Cover and refrigerate for 2 hours, tossing the meat 2 or 3 times.

In a small heatproof bowl, cover the apricots with boiling water and let plump for 1 hour; drain before using. Soak eight 8-inch bamboo skewers in water.

Thread the lamb cubes and apricots onto the skewers, using 3 apricots per skewer. Return the skewers to the marinade for up to 2 hours. 

Light the grill or preheat the broiler. Grill or broil the skewers for 12 to 15 minutes, basting and turning occasionally, until the lamb is still slightly pink inside. Serve at once.

Make Ahead
The marinade can be refrigerated, covered, for up to 1 day.

Spicy Quince Sambal

June 3rd, 2010 § 0 comments § permalink

INGREDIENTS

2 tablespoons vegetable oil
4 garlic cloves, finely chopped
3 red Thai chiles, seeded &  finely chopped
1 2-inch piece of ginger, peeled and minced
1 small red onion, finely chopped
2 tablespoons salted roasted peanuts, coarsely chopped
2 small quinces—peeled, halved, cored and cut into ¼-inch dice
2 tablespoons fresh lime juice
1 tablespoon sugar
1 teaspoon salt
1 tablespoon mint leaves, chopped
1 tablespoon cilantro, chopped

PREPARATION

In a large skillet, heat the vegetable oil. Add the garlic, chiles, ginger and onion and cook over moderate heat until softened, about 4 minutes. Add the peanuts and cook until sizzling, about 3 minutes. Add the quinces, lime juice, sugar and salt. Cover and simmer, stirring a few times, until the quince is barely tender, about 3 minutes. Let cool slightly. Stir in the mint and cilantro and serve.

Make Ahead
Sambal can be made ahead and refrigerated overnight

Sunchoke Ramp and Nettle Soup (adapted from norecipe.com)

June 3rd, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

1 lb sunchokes, peeled and roughly chopped
3 cups vegetable or chicken stock (preferable home made)
1 lb ramps, roughly chopped
5 oz stinging nettles*, cleaned and blanched
¼ cup fresh mint leaves, chopped
½ cup fresh flat leaf parsley leaves
salt & pepper to taste
dollop of crème fraiche for garnish

PREPARATION

Add the sunchokes and stock to a stockpot. Cover and simmer over low heat for about an hour, or until the sunchokes are very tender.

Add the ramps, nettles, mint and parsely, and cook for another minute or two until the ramps are a bright green in color and the nettles are warmed through.

Transfer to a blender and blend the nettle soup until smooth and bright green. Salt to taste then pour the green soup into 4 small soup bowls.

Top with a dollop of crème fraiche per bowl and serve with some crusty bread, toasted and rubbed with a raw clove of garlic.

Spinach Bisque Soup (adapted from Raw Epicurean)

June 3rd, 2010 § 0 comments § permalink

Serves 2-3

INGREDIENTS

5 cups spinach, packed
1 cup filtered water
1Tbsp extra virgin olive oil
Fresh squeezed juice from ½ lemon
⅓ cup cashews, peeled & chopped
½ fist full fresh dill
sea salt & pepper to taste

PREPARATION

Place all ingredients in a blender and blend until smooth.

Smoothalicious with Nettles & Mint

June 3rd, 2010 § 0 comments § permalink

Serves 1

INGREDIENTS

10 soaked almonds, soaked overnight & skins removed
4 soaked dates in 2 cups water, overnight & their soaked water
1 large banana, banana
½ fist full (gloved!) of tender, young nettle leaves*
½ fist full of fresh mint leaves

PREPARATION

Blend all ingredients together for a thick smoothie, one you can eat with a spoon.  To thin add a little filtered water.

*Nettle leaves contain stinging hairs called trichomes, whose tips come off when touched transforming the hair into a needle that will inject several chemicals causing a sting followed by welts!  Once heated and cooked, the chemicals are inactive.

Gorgeous Green Juice Tonic

June 3rd, 2010 § 0 comments § permalink

Serves 1 – 2 drinks

Feel free to use any of the other divine green leafy vegetables – dandelion greens, arugula, Swiss chard, or mixed greens would be delicious.

INGREDIENTS

5 – 6 celery stalks, washed, bottom ends removed
½ English cucumber, washed & peeled
1 golden delicious apple, washed, cored, stem removed
1 kiwi (if available), peeled
2 fists full of spinach, washed
1 fist full fresh parsley leaves and stems, washed

PREPARATION

Wash all ingredients well. Run all the ingredients through a juicer. Pour into a glass, garnish with mint and enjoy immediately.

Apples, Pomogranate Seeds, Honey & Oregano

June 3rd, 2010 § 0 comments § permalink

Serves 2

INGREDIENTS

2 apples, cored, sliced into ½ inch wedges
2 tablespoons honey
1 tablespoon fresh oregano leaves, chopped

PREPARATION

Preheat oven to 350ËšF degrees

Place all ingredients in a small bowl and stir well, coating apple wedges with honey and oregano. 

Wrap and bake for 15 minutes

Apricots, Agave With Thyme

June 3rd, 2010 § 0 comments § permalink

Serves 2

INGREDIENTS

4 apricots, pitted, halved
2 tablespoons raw, light agave syrup
1 tablespoon fresh thyme leaves

PREPARATION

Preheat oven to 350 degrees

Place all ingredients in a small bowl and stir well, coating the apricot in agave syrup & thyme.  Transfer to prepared foil.

Wrap and bake for 10 minutes

Pineapple and Mint

June 3rd, 2010 § 0 comments § permalink

Serves 2

INGREDIENTS

2 cups fresh pineapple, skin removed, cubed
¼ cup fresh mint leaves, chopped

PREPARATION

Preheat oven to 350ËšF degrees

Place pineapple and mint in bowl, and stir well.  Transfer mint coated pineapple and juices to prepared foil.

Wrap and bake for 10 minutes

Tofu and Asparagus Spears With Fresh Herbs, Ginger & Lemon Zest

June 3rd, 2010 § 0 comments § permalink

Serves 1 – 2

INGREDIENTS

8 oz. firm tofu, cubed
3 tablespoons soy sauce
6 spears asparagus, washed, bottoms removed
1 tablespoon sesame oil
1 tablespoon fresh Thai basil, chopped
Juice of ½ lemon
½ lemon, zested
1 teaspoon grated ginger
1 tablespoon sesame seeds

PREPARATION

Preheat oven to 350ËšF degrees

Place tofu a bowl and marinade in soy sauce for at least 15 minutes.  Add asparagus, sesame oil, Thai basil, lemon juice, lemon zest and ginger to tofu, toss and let sit for another 10 minutes.  Transfer tofu and asparagus mixture to prepared foil.

Wrap and bake for 15 minutes, so asparagus still has a slight crunch and is not overcooked.

Green Beans With Fresh Herbs, Chopped Tomatoes & Red Onions

June 2nd, 2010 § 0 comments § permalink

Serves 1 – 2

INGREDIENTS

8 oz. green beans, washed and ends removed
1 tomato, chopped
½ red onion, chopped fine
3 garlic cloves, chopped fine
2 tablespoons extra virgin olive oil
1 tablespoon fresh basil leaves, chopped
1 tablespoon fresh marjoram, chopped
Salt & pepper

PREPARATION

Preheat oven to 350ËšF degrees

Place green beans, tomato and red onion in medium bowl.  Toss with olive oil, garlic, basil, marjoram, and salt & pepper to taste.  Transfer to prepared foil.

Wrap and bake for 15 minutes.

Broccoli With Red Peppers, Basil, Garlic & Lemon Juice

June 2nd, 2010 § 0 comments § permalink

Serves 1 – 2

INGREDIENTS

1 or 2 heads of broccoli, florets quartered
1 red pepper, deseeded & destemmed, sliced thinly lengthwise
2 garlic cloves, chopped fine
Juice of ½ lemon
1 tablespoon extra virgin olive oil
2 tablespoons fresh basil leaves, chopped
Salt & pepper

PREPARATION

Preheat oven to 350 degrees

Place broccoli and red pepper in medium bowl.  Toss with lemon juice, olive oil, garlic, basil, and salt & pepper to taste.  Transfer to prepared foil.

Wrap and bake for 20 minutes.

Root Veggies With Thyme, Garlic, & Leeks

June 2nd, 2010 § 0 comments § permalink

Serves 1 – 2

INGREDIENTS

1-2 servings of root vegetables of your choice (i.e. parsnips, carrots, celery root, beets…washed, peeled and sliced)
1 leek, washed & sliced
4 cloves of garlic, chopped
Juice of ½ lemon
2 tablespoons extra virgin olive oil
Salt & pepper
2 tablespoons fresh rosemary leaves, chopped fine
Several sprigs of thyme

PREPARATION

Preheat oven to 400ËšF degrees

Place root vegetables and leek in medium bowl and toss with olive oil, lemon juice, rosemary and salt & pepper to taste.  Transfer to prepared foil and top with thyme sprigs.

Wrap and bake for 30 minutes.

Salmon and Baby Bok Choy With Herbs, Sake and Rice Wine Vinegar

June 2nd, 2010 § 0 comments § permalink

Serves 1 – 2

INGREDIENTS

1-2 servings salmon filet or steak (we recommend wild caught)
Salt & pepper
2 tablespoons sake
2 tablespoons rice wine vinegar
1 baby bok choy leaves, chopped
3 cloves garlic, chopped fine
1 tablespoon fresh Thai basil leaves, chopped
1 tablespoon fresh marjoram, chopped

PREPARATION

Preheat oven to 350ËšF degrees

Place salmon filet or steak (we recommend wild caught) on prepared foil, salt & pepper to taste.  Top with all remaining ingredients.

Wrap and bake for about 15-20 minutes or until salmon is cooked the way you like it.   Do not overcook.

Herb Rubbed Tuna With Red Wine

June 2nd, 2010 § 0 comments § permalink

Serves 1- 2

INGREDIENTS

1-2 servings tuna filet or steak, fresh and high quality
3 tablespoons red wine per serving
2 tablespoons fresh oregano leaves, chopped
2 tablespoons fresh basil leaves, chopped
2 tablespoons fresh marjoram leaves, chopped
¼ cup Kalamata olives, pitted & chopped
1 tomato, chopped
3 garlic cloves, chopped fine
¼  medium red onion, chopped
½  large red pepper, deseeded, destemmed, diced

PREPARATION

Preheat oven to 350ËšF degrees

For 15 minutes, marinade fresh tuna filet or steak in red wine, garlic, and chopped oregano, basil & marjoram, salt & pepper.   Transfer marinated tuna & any remaining juices (and all the herbs & garlic) on prepared foil.  Top with Kalamata olives, tomato, garlic, red onion, and red pepper.

Wrap and bake for about 10-15 minutes, or until tuna is cooked the way you like it – Do not to over cook.

Whole Trout Stuffed With Lemon and Parsley

June 2nd, 2010 § 0 comments § permalink

Serves 2

INGREDIENTS

1 whole trout, cleaned, boned and butterflied
1 lemon, sliced, seeds removed
2 cloves garlic, chopped fine
1 cup flat leaf parsley, chopped
2 tablespoons white wine
Salt & pepper to taste

PREPARATION

Preheat oven to 350ËšF degrees

Place  trout  on prepared foil.  Salt and pepper the inside and outside of the fish.  Stuff with lemon slices, parsley, and garlic.  Top with white wine.

Wrap and bake for 20-25 minutes, or until trout is cooked through and the meat is white and flakey.

Porkloin And Potatoes With Rosemary, Leeks & Cream

June 2nd, 2010 § 0 comments § permalink

Serves 1-2

INGREDIENTS

1-2 servings porkloin, sliced
¼ medium yellow onion, chopped fine
1 Yukon potato, chopped
1 leek, chopped
3 tablespoons cream
Several sprigs rosemary

PREPARATION

Preheat oven to 400ËšF degrees

Place sliced pork loin on prepared foil.  Top with onion, potato, leek, cream, and top with several sprigs of rosemary.

Wrap and bake for about 25 minutes, or until pork is cooked all the way through.

Chicken Breast & Chard With Thyme, Garlic, White Wine & Lemon

June 2nd, 2010 § 0 comments § permalink

Serves 1 – 2

INGREDIENTS

1-2 servings chicken breast, boneless, skinless, sliced
Juice of ½ lemon
2 garlic cloves, chopped fine
3 tablespoons white wine
1 cup chard, chopped
Several thyme sprigs

PREPARATION

Preheat oven to 400ËšF degrees

Place sliced chicken breast on prepared foil.  Top with juice of ½ lemon, 3 chopped garlic cloves, white wine, chopped chard & thyme.

Wrap and bake for about 20 minutes, or until chicken is cooked all the way through.

Fresh Pineapple & Sage Granita

June 2nd, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

1 pineapple, peeled , cored and cubed
1 cup sugar
¼ cup fresh sage, chopped

PREPARATION

Blend up all ingredients using a hand held food processor.  Pour into a low dish cover and freeze.  Scrape puree every 20 minutes while it freezes, this should create flaky crystals.  Freeze and scrape until desired consistency.

Tangerine & Basil Yogurt Granita

June 2nd, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

2 cups sugar
1 cup water
1 cup tangerine juice
½ cup basil leaves, chopped
1 cup plain Greek style yogurt

PREPARATION

Make a simple syrup in a medium saucepan by combining the sugar, water, tangerine juice and chopped fresh basil. Bring to a boil until sugar dissolves, simmer for 5 minutes, take off burner, cool, strain, and set syrup aside. Whisk together simple syrup and  yogurt until a smooth texture forms. Pour into a low dish and freeze. Using a fork, scrape puree every 20 minutes while it freezes. This should create flaky crystals. Keep frozen dish covered while freezing. Freeze and scrape until desired consistency.

Strawberry Shortcake With Orange-Basil Biscuits and Sweet Pesto Cream

June 2nd, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

For the Strawberry Filling…

3 cups strawberries, de-stemmed and sliced thick
½ cup turbinado sugar
2 tablespoons orange zest
2 tablespoons fresh orange juice
2 tablespoons fresh basil leaves, chopped fine

PREPARATION

Place all ingredients in a medium mixing bowl and gently stir.  Let soak for at least 30 minutes.

For the Orange Basil Biscuits…

INGREDIENTS

3 cups all purpose flour
3 tablespoons granulated sugar
1 ½ tablespoons baking powder
1 teaspoon salt
12 tablespoons butter, cold & cut into cubes
1 ½ cups heavy cream
2 tablespoons orange zest
3 tablespoons fresh orange juice
3 tablespoons fresh basil leaves, sliced into thin strips

PREPARATION

Sift together flour, sugar, baking powder, and salt into a large bowl and gently mix.  Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.) Combine the cream, zest, orange juice and basil in a measuring cup. Make a well in the center of the flour and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Gently knead by hand five or six times to create a loose ball.

Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, ¾ to 1 inch thick. Transfer the dough to a baking sheet lined with parchment, cover with plastic and chill for 20 minutes in the refrigerator. Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 6-10 even shapes of your choice, circles, squares, triangles, etc. and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes.

For the Pesto Sweet Cream…

INGREDIENTS

¼ cup fresh basil leaves
½ cup heavy cream
1-2 tablespoons sugar

PREPARATION

In a blender or with a hand held food processor, blend all ingredients until smooth, strain mixture with cheesecloth for fine pesto cream or use as is for a chunky, denser sweet cream.

To assemble biscuits…

Slice baked biscuits in half, spoon strawberry mixture on one half, cover with other half and drizzle with sweet pesto cream.

Rosemary Rhubarb Sorbet

June 2nd, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

2 cups rhubarb, chopped fine
1 cup sugar
1 cup water
⅓ cup rosemary leaves, chopped

PREPARATION

Make a simple syrup in a medium saucepan by combining the sugar and water, rhubarb and chopped rosemary. Bring to a boil until sugar dissolves, simmer for 5 minutes, and take off burner, cool and set syrup aside. In a food processor, blend syrup mixture until a puree forms. Follow ice cream maker instructions for making sorbet.

Rosemary Lavender Buttermily Donuts With Lavender Sugar

June 2nd, 2010 § 0 comments § permalink

(Recipe Adapted from Canille at Vanille Blogspot)

INGREDIENTS

2 cups all purpose white flour
¼ cup almond flour
2 teaspoons baking powder
1 teaspoon baking powder
1 tablespoon fresh rosemary, chopped fine
1 tablespoon fresh lavender, chopped fine
2 teaspoons sea salt
½ cup whole milk, room temperature
½ cup plain white Greek yogurt
1 cup sugar
2 eggs
1 teaspoon vanilla extract
½ cup butter, melted
Canola oil for frying

Lavender Rosemary Sugar for Dusting…

INGREDIENTS

1 cup sugar, white
1 tablespoon fresh rosemary, chopped fine
1 tablespoon fresh lavender flowers, chopped fine

PREPARATION

In a large bowl mix together the flour, almond flour, baking powder, baking soda, rosemary/lavender, and salt.

In a separate bowl, whisk the milk, yogurt, vanilla, sugar, eggs and melted butter. Add this mixture to the dry ingredients and fold until it comes together. Don’t worry if it’s lumpy.

Dust your work surface with a bit of flour and dump the dough on it. Knead lightly until it comes together. Dust the top lightly with flour and roll to ½" thick. Using a doughnut cutter or two round cookie cutters, cut out the doughnuts and place them on a sheet pan with a silicon mat or parchment and dusted with some flour.

To fry the doughnuts, fill a pan up to 2" of canola oil. Heat the oil until it reaches 375ËšF. Do not over-crowd the pan with doughnuts. Fry about 5 at a time (depending on the size of the pan). They will sink to the bottom but then float to the top. Turn them over and let them cook for an additional 2 minutes or so.

Drain them on paper towels and while hot, coat them with the lavender-rosemary sugar.

Strawberry Buckwheat Crepes With Lemon Thyme Sweet Cream

June 2nd, 2010 § 0 comments § permalink

For the Crepes…

INGREDIENTS

2 cups whole milk
1 tablespoon sugar
½ teaspoon sea salt
3 eggs
Juice of ½ lemon
Zest of 1 lemon
2 tablespoons fresh lemon thyme leaves
4 tablespoons unsalted butter, melted
½ cup buckwheat flour
¾ cup all purpose white flour

PREPARATION

Whisk together all ingredients until smooth, or use a blender to blend, until very smooth.  Chill batter overnight.  Before frying the batter, whisk again and make sure the consistency is that of heavy cream.  Heat a non stick skillet or a crepe pan on medium high heat, grease pan with a tiny amount of butter and rub it around the pan until the pan is coated with the butter.  Pour about 1 /4 cup of the batter in the pan and swirl the batter around in the pan until it is distributed evenly and thinly.  Cook for about one minute and flip over when it is lightly browned.  Cook on both sides.  Fill crepes with filling and roll, drizzling some filling on top as well.

For the Strawberry Lemon Thyme Cream Filling…

INGREDIENTS

½ cups heavy cream
3 tablespoons sugar
1 tablespoon lemon zest
½ tablespoon lemon thyme leaves
1 cup strawberries, cleaned and sliced

PREPARATION

Gently mix all ingredients in a mixing bowl and allow to sit for at least one hour.

Grapefruit Brulee With Tarragon & Tarragon Crème Fresh

June 2nd, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

2 medium ruby red grapefruits, segmented and pithed
¼ cup tarragon sugar see recipe http://ger-nis.com/herb_blurbs/2009_spring/hot_herb_trends
1 tablespoon fresh tarragon, chopped fine
⅓ cup crème fresh
1 tablespoon ruby red grapefruit juice (reserved from segmenting the grapefruit)

PREPARATION

Preheat broiler.  Arrange grapefruit in 4 shallow ovenproof dishes (individual tart dishes).  Sprinkle grapefruit wedges with tarragon sugar.  Place under broiler until sugar melts and grapefruit caramelizes and turns a dark color (careful not to burn!)  Broil for approximately 4 minutes.  Take away from heat.  Quickly mix crème fresh, tarragon and grapefruit juice and serve a dollop on top of broiled grapefruit dishes.  Serve warm.

Massaman Thai Curry Paste/Gaeng Massaman

June 2nd, 2010 § 0 comments § permalink

INGREDIENTS

5-small red chilies 
5-6 cloves garlic, chopped fine
2 tablespoons shallots, chopped fine
2 teaspoons coarse sea salt
2 tablespoons galangal root, peeled and chopped fine
2 tablespoons gingerroot, peeled and chopped fine
2 tablespoons lemongrass bulb, cleaned and trimmed and chopped fine
2 tablespoons lime zest
2 tablespoons white peppercorns
1 tablespoons coriander seeds, toasted
1 tablespoons cumin seeds, toasted
5 cardamom pods, toasted, husks removed and seeds scraped
1 teaspoon cinnamon
3 cloves, toasted
1 cup fresh cilantro leaves, chopped

PREPARATION

Grind and pound the hardest ingredient first, galangal, ginger, pepper corns etc.  Add one ingredient at a time from hardest to softest, grinding on top of each other until a course paste is formed.  If using a food processor add one ingredient at a time and pulse.

The method usually takes about 20 minutes total and is a great arm work out as well as a Zen experience.

Thai Red Curry Paste/Gaeng Phet

June 2nd, 2010 § 0 comments § permalink

INGREDIENTS

5-10 small red chilies (10= HOT)
5-6 cloves garlic, chopped fine
2 tablespoons shallots, chopped fine
2 teaspoons coarse sea salt
2 tablespoons galangal root, peeled and chopped fine
2 tablespoons gingerroot, peeled and chopped fine
2 tablespoons lemongrass bulb, cleaned and trimmed and chopped fine
2 tablespoons lime zest
1 tablespoon turmeric
1 tablespoon paprika
2 tablespoons white peppercorns
1 tablespoons coriander seeds, toasted
1 tablespoons cumin seeds, toasted
2-3 kfir lime leaves, chopped
1 cup fresh cilantro leaves, chopped

PREPARATION

Grind and pound the hardest ingredient first, galangal, ginger, pepper corns etc.  Add one ingredient at a time from hardest to softest, grinding on top of each other until a course paste is formed.  If using a food processor add one ingredient at a time and pulse.

The method usually takes about 20 minutes total and is a great arm work out as well as a Zen experience.

Thai Green Curry Paste/Gaeng Keow Wan

June 2nd, 2010 § 0 comments § permalink

INGREDIENTS

5-10 small this green chilies (10= HOT)
5-6 cloves garlic, chopped fine
2 tablespoons shallots, chopped fine
2 teaspoons coarse sea salt
2 tablespoons galangal root, peeled and chopped fine
2 tablespoons gingerroot, peeled and chopped fine
2 tablespoons lemongrass bulb, cleaned and trimmed and chopped fine
2 tablespoons lime zest
2 tablespoons black and white peppercorns
1 tablespoons coriander seeds, toasted
1 tablespoons cumin seeds, toasted
2-3 kfir lime leaves, chopped
1 cup fresh cilantro leaves, chopped

PREPARATION

Grind and pound the hardest ingredient first, galangal, ginger, pepper corns etc.  Add one ingredient at a time from hardest to softest, grinding on top of each other until a course paste is formed.  If using a food processor add one ingredient at a time and pulse.

The method usually takes about 20 minutes total and is a great arm work out as well as a Zen experience.

Turkey Apple & Herb Meatball & Kale Soup

December 20th, 2009 § 0 comments § permalink

Serves 6

Meatballs

INGREDIENTS

1 lb ground turkey
½ cup fresh rosemary, chopped fine (2 tablespoons reserved for soup)
½ cup fresh thyme, chopped fine (2 tablespoons reserved for soup)
4 tablespoons garlic, chopped (2 tablespoons reserved for soup)
½ cup grated parmesan
1 teaspoon salt
1 teaspoon cracked pepper
½ cup Fuji apples, chopped fine
½ cup Kashi Whole Grain Nuggets or Grape Nuts (substitute with breadcrumbs)
2 eggs

Soup

INGREDIENTS

Olive oil
2 tablespoons garlic (reserved from above)
1 medium red onion
Rosemary and thyme (reserved from above)
1 cup Fuji apples, chopped medium
1 large bunch kale (dinosaur variety, also known as Italian dark leaf), chopped
4 cups chicken stock
Salt and pepper to taste

PREPARATION

To assemble the meatballs, combine all ingredients except the eggs. Mix well using fingers to make sure all ingredients are well combined. Form into 1 inch balls.

Heat olive oil in a large soup pan on medium high heat. Sauté garlic and red onion until translucent, just a few minutes. Add rosemary, thyme and apples. Sauté a few more minutes. Add the chicken stock and kale and gently drop in meatballs. Bring to a boil. Turn burner to low and simmer for another half hour. Season with salt and pepper.

Garnish with a little parmesan cheese.

Lamb Kefta with Herbed Yogurt

December 20th, 2009 § 0 comments § permalink

Serves 4

Meatballs

INGREDIENTS

1 lb ground lamb
4 cloves garlic, chopped fine
¼ cup red onion, minced
½ cup fresh mint, chopped fine
½ cup fresh coriander, chopped fine
1 teaspoon dried cumin
½ teaspoon dried cinnamon
½ teaspoon dried allspice
1 teaspoon dried paprika
1 teaspoon salt
½ cup Kashi Whole Grain Nuggets or Grape Nuts (substitute with breadcrumbs)
2 eggs, beaten

Yogurt Sauce

INGREDIENTS

2 cups plain Greek yogurt
½ cup fresh cilantro
1 teaspoon salt

PREPARATION

To assemble the meatballs, combine all ingredients except the eggs. Use fingers to mix well making sure all ingredients and spices are all combined well. Form into 1 inch balls. Lamb meatballs can be either grilled on medium high heat (turning until browned on all sides) or baked in a 375° oven for approximately 30 minutes, rolling a few times to makes sure they are browned on all sides.

To make the yogurt sauce, combine all ingredients in a blender or use a hand held processor and blend until smooth.

Serve meatballs with yogurt sauce, in pita sandwiches or over Middle Eastern vegetables and couscous.

Chicken Pesto Linguini & Meatballs

December 20th, 2009 § 0 comments § permalink

Serves 4

Meatballs

INGREDIENTS

1lb ground chicken
2 cups fresh basil, chopped fine
½ cup pine nuts, chopped
1 bulb garlic, chopped fine (2 tablespoons reserved for sauce)
1 teaspoon salt
1 teaspoon cracked pepper
1 teaspoon red chili flakes
1 egg

Sauce

INGREDIENTS

Olive oil
2 tablespoons garlic (reserved from meatballs)
2 28 oz cans diced tomatoes
Salt and pepper to taste

PREPARATION

To assemble meatballs, use fingers to squeeze together ground chicken, basil, pine nuts, garlic, salt and pepper and chili flakes until mixed well. Add the egg and gently bind together. Form into 1 inch balls.

Heat olive oil in a heavy bottom skillet. Sauté garlic for a few minutes and add meatballs, rolling and cooking until browned on all sides. Add the chopped tomatoes and let simmer, stirring gently every few minutes for approximately 30 minutes. Serve over cooked linguini.

Mexican Herbed Chicken Albondigas Soup

December 20th, 2009 § 0 comments § permalink

Serves 6

Meatballs

INGREDIENTS

1lb ground chicken
Juice and zest of 2 limes
½ cup fresh cilantro, chopped fine
1 teaspoon jalapeño pepper, chopped fine
¼ cup red pepper, chopped fine
1 tablespoon dried cumin
1 teaspoon salt
1 egg, beaten

Soup

INGREDIENTS

Olive oil
2 cloves garlic, chopped fine
1 medium red onion, chopped
1 medium red pepper, chopped
1 medium carrot, chopped
1 medium zucchini, sliced round
1 teaspoon jalapeño pepper, deseeded and chopped fine
1 tablespoon dried cumin
2 teaspoons salt
1 teaspoon cracked pepper
1 teaspoon chili powder
4 cups chicken stock
4 small fresh corn tortillas, sliced in thin strips

PREPARATION

To assemble meatballs, use fingers to mix together all ingredients until well blended. Form into balls from 1 to 2 inches in diameter. Set aside.

Heat olive oil in a large soup pan on medium high heat. Sauté garlic, onions, red pepper and carrots for about 5 minutes, stirring constantly. Add zucchini, jalapeños and spices. Mix well, sautéing for another few minutes. Pour in the chicken stock and stir until well combined. Gently lower the meatballs into the pan. Bring to a boil and reduce heat to a low simmer. Cook for another 20 to 30 minutes on low and until meatballs are cooked through. Take off heat and add tortilla strips. Let stand for about 5 minutes before serving.

Garnish with avocado and cotija cheese

Sausage Parsley Fennel Meatballs with Tomato Cream Sauce

December 20th, 2009 § 0 comments § permalink

Serves 4

Meatballs

INGREDIENTS

Olive oil
1 lb sweet Italian sausage, ground
4 cloves garlic, chopped fine
1 tablespoon dried fennel seeds
1 teaspoon dried red chili flakes
½ cup fresh parsley, chopped fine
2 tablespoons milk

Sauce

INGREDIENTS

1 12 oz can plain tomato sauce
1 12 oz container heavy whipping cream

PREPARATION

To assemble meatballs, use fingers to mix sausage, garlic, fennel seeds, chili flakes and parsley until well combined. Add the milk and mix into sausage mixture. Form into 1 inch balls and set aside. Heat olive oil in a heavy bottomed skillet on high heat. Sauté meatballs, rolling until all sides are well browned. Add the can of tomato sauce, mix gently and cook on medium to low heat for approximately five minutes, stirring occasionally. To make sure meatballs are cooked through, slice one open. If they are not cooked through, continue the cooking process. Turn off the heat and add heavy whipping cream stirring gently until tomato sauce and meatball mixture are all mixed together. Serve over pasta.

Sicilian Style Herbed Meatballs with Stewed Tomatoes & Parmesan Polenta

December 20th, 2009 § 0 comments § permalink

Serves 6-8

Meatballs

INGREDIENTS

Olive oil
1 lb ground beef
1 lb spicy Italian sausage, ground
1 bulb garlic, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh parsley, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh basil, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh marjoram, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh oregano, chopped fine (2 tablespoons reserved for sauce)
1 tablespoon salt
1 tablespoon cracked pepper
1-3 teaspoons red chili flakes (for spicier meatballs use 3 teaspoons)
½ cup pine nuts, chopped fine
½ cup currants
½ cup Kashi Whole Grain Nuggets or Grape Nuts (substitute with breadcrumbs)
2 eggs, beaten

Sauce

INGREDIENTS

Olive oil
2 tablespoons garlic, chopped fine (reserved from above)
2 tablespoons each fresh parsley, basil, marjoram, and oregano, chopped fine (reserved from above)
2 lbs plum tomatoes, diced fine
½ cup red wine
1 tablespoon salt
1 tablespoon cracked pepper

PREPARATION

To make the meatballs, mix ground beef and ground sausage with garlic, fresh herbs, salt, pepper and chili flakes. Use fingers to mix well and squish ingredients together. Make sure the mixture is well blended. Add the chopped pine nuts, Kashi cereal and the currants and again mix very well using fingers. Add the beaten eggs and mix until all ingredients are well combined and moistened by the eggs. The eggs should cause the mixture to bind and stick together.

Form mixture into about 1 to 1¼ inch balls and set aside.

In a large, deep heavy bottom pan heat a few tablespoons of olive oil to a high heat. Sauté meatballs in batches by rolling them around on all sides until well browned. Then, transfer them to another plate with paper towels to absorb any grease.

After all the meatballs are cooked, lower the temperature of the same pan and add another tablespoon of olive oil if necessary. Sauté the garlic until translucent, about 1-2 minutes. Add the fresh herbs and tomatoes, stirring well so to loosen the meatball scraps from the bottom of the pan. Add the red wine and the salt and pepper, again stirring to deglaze the pan. Bring to a low boil for about five minutes. Turn the burner on low and add the meatballs to the sauce stirring gently until the meatballs are covered in the tomato mixture. Cook on low temperature for approximately 30 minutes, making sure you stir gently every few minutes being careful not to break apart the meatballs.

Serve over polenta and pasta with freshly grated parmesan cheese!

The alternative to sautéing meatballs is to bake them in a 375° oven for approximately 30 minutes, until browned and cooked through. Follow the same directions as above for the sauce.