Earl Grey Tea Madeleines with Orange Chocolate Glaze

October 3rd, 2011 § 0 comments § permalink

Ingredients

5 tablespoons unsalted butter plus additional for molds, at room temperature
2 tablespoons loose tea or tea from 2 tea bags (preferably Earl Grey)
¾ cup all purpose flour
½ teaspoon baking powder
Pinch of salt
2 large eggs
13 cup sugar
2 tablespoons honey
2 teaspoons vanilla extract
½ teaspoon finely grated lemon peel (packed)

For glaze

¾ cup semi sweet chocolate
3 tablespoons butter
2 tablespoons corn syrup
½ teaspoon orange liquor

Directions

Line small sieve with 2 layers of damp cheesecloth and set sieve over small bowl. Melt 5 tablespoons butter in saucepan over low heat. Mix in tea. Let stand 10 minutes, then pour into sieve. Twist cheesecloth tightly around tea mixture, releasing tea flavored butter into bowl.

Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat eggs and sugar in large bowl until thick, about 4 minutes. Add honey, vanilla, and lemon peel; beat 1 minute longer. Gently fold in dry ingredients, then tea flavored butter. Press plastic wrap onto surface of batter; chill batter at least 3 hours and up to 1 day.

Position rack in center of oven and preheat to 400°F. Brush twelve 3×2 inch madeleine molds with butter. Dust with flour; tap out excess. Place pan on baking sheet. Drop 1 scant tablespoon batter into each mold (batter will spread while baking, filling molds completely). Bake madeleines until golden and tester inserted into center comes out clean, about 10 minutes. Sharply rap pan on work surface to loosen madeleines, then turn out onto rack. Serve warm with glaze.

For the glaze

Over trouble boiler heat chocolate, butter and corn syrup to bowl. Stir to combine. Take off heat and add liquor. Serve warm.

Eggplant Caviar with Mint Yogurt Sauce

August 11th, 2011 § 0 comments § permalink

Serves 8

Ingredients

1 large eggplant
2 medium tomatoes, chopped medium
1 teaspoon cumin seeds
1 tablespoon fresh cilantro leaves
1 teaspoon salt
1 teaspoon lemon zest
2 cloves garlic, chopped fine
¼ cup extra-virgin olive oil
8 ounces Greek Yogurt
¼ cup fresh mint, chopped fine
¼ cup fresh lemon juice

Directions

Preheat oven to 425°F. Slice eggplant in half and place skin side down on a lined baking sheet. Roast about 40-45 minutes or until brown, bubbly and tender. Set aside to cool. In the same oven at the end of the eggplant’s time place the tomatoes in a glass baking dish and sprinkle with cumin seeds, cilantro, salt, lemon zest and garlic. Roast for about 5-10 minutes. Remove the eggplant from its skin and chop super fine. In a large mixing bowl combine eggplant and tomatoes and mix well. Divide up into ramekins and drizzle a little olive oil on top. Place in the broiler for about 3 minutes or until slightly charred on top. Meanwhile, in a small bowl combine the yogurt, mint and lemon juice and mix well. Season with salt and drizzle the over the eggplant and garnish with a mint or cilantro leaf.

Eggplant Dip

December 16th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1-2 globe eggplants (totalling 2 lbs), peeled and coarsely chopped
2 red onions, coarsely chopped
1 large red bell pepper, coarsely chopped
3 tablespoons extra virgin olive oil
1-2 garlic clobes, chopped
1 teaspoon fresh oregano
Juice of one lemon – about 2½ tablespoons
2-3 tablespoons roasted tahini (sesame paste)
¼ cup chopped parsley (set aside some for garnish)
¼ cup of walnuts, chopped
Crushed red pepper to taste
Salt to taste

Directions

Preheat oven to 400°F.
Lightly coat eggplant, red pepper and onions with olive oil. Place on a baking sheet roast until very tender, about 25-30 minutes. Remove from oven and allow to cool for 15 minutes.
In a food processor combine roasted vegetables, garlic, oregano, lemon juice, olive oil, tahini, parsley, walnuts and pinch of crushed red pepper.
Pulse 3-5 times. The mixture to be somewhat smooth but still retaining some of the eggplant’s texture.
If you want, swirl a little olive oil on the top. Sprinkle with fresh chopped parsley.
Taste and adjust seasoning as needed.
Serve with crackers or bread.

©Recipe by Palak Patel

Eggs in Herbal Purgatory

June 12th, 2011 § 0 comments § permalink

Serves 6

This quick and easy dish has its origins in Naples and originated as a means to use up leftover sauce at breakfast time. The eggs are essentially cooked in the tomato sauce, hence the purgatory! Many cultures all over the world utilize this Italian idea, this recipe has more of the Middle Eastern influences that we see in shakshuka, which is originally and Israeli version of eggs poached in spicy tomato sauce!

Ingredients

Olive oil
2 green or red chilies (as spicy as you want your dish to be, use mild chilies for no heat)
3 cloves garlic, chopped fine
1 yellow onion, chopped fine
¼ cup green onions, sliced thin
1 teaspoon cumin
1 tablespoon smoky paprika
1 teaspoon salt
1 teaspoon black pepper
1 (28 ounce) can whole peeled tomatoes
½ cup feta cheese, crumbled
1 tablespoon fresh parsley, chopped
1 tablespoon fresh mint, chopped
1 tablespoon fresh cilantro, chopped
Warm pita or bread for serving

Directions

In a large sauté pan with raised edges at least 3 inches, heat olive oil about 4 tablespoons on a moderate high heat. Add chilies, onions, garlic, and sauté until onions are beginning to caramelize and char or about 5-7 minutes. Add the cumin, paprika, salt, and pepper and stir well. Pour in the canned tomatoes and break apart with your hands as you add them in. Stir well and cook down about 10 minutes or until all mixture is juicy and tomato saucy. Turn burner to a moderately low heat and make sure the tomato sauce is even throughout the pan. Crack the eggs one by one, making sure not to disturb the yoke, and making sure the eggs are all over the pan. Poach the eggs, basting them with tomato sauce from the pan using a spoon. The eggs should be done in about 4 minutes, if you would like the yolks more done, place more tomato mixture atop the yolks (carefully) and cook for about 6 minutes.) Remove from heat and sprinkle with the feta and the herbs! Serve with warm pita or bread.

Eggs Sardou

June 12th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

8 poached eggs
8 cooked or canned artichoke bottoms
1 tablespoon butter
1 tablespoon flour
1 cup milk
4 cups cleaned spinach leaves
Salt, pepper and Tabasco sauce to taste
½ cup minced ham
1 tablespoon white vinegar
1 cup Hollandaise Sauce

Directions

Rinse artichoke bottoms and place in a saucepot. Cover with 1-inch lightly salted water. (If using fresh artichokes, add juice from half a lemon). Simmer 5 to 10 minutes or until artichokes are tender but not overcooked (fresh artichokes will take longer to cook). While artichokes are cooking, add butter to a warmed pot over medium heat. Add flour and whisk briskly, fully incorporating flour with butter. Let cook for 1 minute, whisking all the while. Whisk in milk. Let mixture come to a gentle boil, then reduce to a simmer, whisking frequently. Let simmer 5 minutes. Add salt, pepper and Tabasco to taste. Stir in spinach leaves, 1 cup at a time, allowing to wilt before adding next cup. Stir in minced ham.

When ready to serve, poach eggs: into a pot of salted boiling water with a tablespoon of white vinegar added, gently break 4 eggs at a time and let simmer until whites are cooked through. Remove carefully with a slotted spoon and let drain on a paper-towel-lined plate. Place two drained artichoke bottoms on each plate. Spoon creamed spinach over artichokes. Place 1 poached egg in each artichoke, and top with a spoonful of Hollandaise Sauce.

Recipe adapted from The Encyclopedia of Cajun & Creole Cuisine, by Chef John Folse

Elk & Cranberry Stew

February 14th, 2012 § 0 comments § permalink

Serves 6

Ingredients

2 tablespoons canola oil
2 cloves garlic, chopped fine
1 medium onion, chopped small
½ cup celery, chopped fine
2 pounds elk stew meat, chopped in 1 inch cubes
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 tablespoon fresh thyme, chopped
2 tablespoons fresh parsley, chopped
3 cups beef broth
2 cups cranberry beans, cooked or canned
½ cup fresh cranberries
2 tablespoons maple syrup
Spinach (optional)

Directions

In a large soup pan heat oil to a medium high heat. Add the onions and garlic and cook until semi translucent or about 4 minutes. Add the celery and elk meat and continue to sauté until the meat is browned on all sides, stirring the entire time. Season with salt, pepper and cayenne. Add in the herbs and the broth as well as the beans and maple syrup and stir well. Bring to a boil, reduce heat and allow to cook for about 1 hour or until elk is tender. Add spinach leaves if desired.

Grilled Eggplant Rolls with Tomatoes and Zucchini Mint Salsa

August 10th, 2011 § 0 comments § permalink

Serves 6-9

Ingredients

2 large globe eggplants, sliced thin, long ways
Salt & pepper
Olive oil
3 medium tomatoes, roasted and chopped small
3 cloves garlic, roasted and chopped small
1 medium yellow onion, roasted and chopped small
1 small zucchini, roasted and chopped small
2 teaspoons lemon zest
2 tablespoons lemon juice
¼ cup fresh mint leaves, chopped fine
1 cup fresh ricotta

Directions

Lay the eggplant down on a large baking sheet and season with salt. Set aside. Pre-heat oven to 425°F. On another baking sheet place the tomatoes, garlic, onions and zucchini, making sure they are in large pieces and drizzle with olive oil and sprinkle with salt. Place in the oven and roast for about 10 minutes or until charred slightly. Set aside and allow to cool. In the meantime grill the eggplant on a hot grill for about 3 minutes per side or until browned and grilled nicely. Chop all the roasted vegetables and toss in a bowl and toss together with lemon zest, juice and fresh herbs. Spoon a dollop or two of the ricotta on the grilled eggplant and spoon some of the roasted salsa on top. Roll up the eggplant and drizzle some of the juice from the roasted salsa over the top.

Poached Eggs and Orange Miso over Baby Bok Choy

December 9th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

1/3 cup fresh orange juice
1 teaspoon orange zest
1 tablespoon rice wine vinegar (lime flavored)
1 tablespoon tamari
2 tablespoons miso
1 tablespoon coconut oil
2 cloves garlic, chopped fine
1 teaspoon fresh ginger, chopped fine
1 medium shallot, chopped
1 pound baby bok choy, ends sliced off, leaves loosened
2 tablespoons white vinegar
6 eggs
Salt/ pepper/ nori seasoning

Directions

In a mixing bowl whisk together the orange juice, zest, rice wine vinegar, tamari and miso. Set aside. In a large saute pan heat the coconut oil to medium high and saute the garlic, ginger and shallot until translucent or about 3 minutes. Add the baby bok choy and mix and stir sauteing about 1 minute. Add the miso sauce, making sure to stir so all the baby bok choy is evenly coated. Turn the burner down to simmer, cover and let steam for about 3-4 minutes. Turn off burner and leave lid on. In the mean time, heat a large pot of water to a boil and add 2 tablespoons white vinegar. Reduce heat to a simmer. Carefully break 1 egg into a small bowl. Use a wooden spoon to swirl the water in pan to create a whirlpool. Tip egg into center of whirlpool and cook for 4 minutes or until set on the outside. Use a slotted spoon to lift onto a plate lined with paper towel. Continue cooking eggs, placing on a plate when done. Place the baby bok choy mixture on a plate and add a poached egg. Season with salt, pepper, and nori seasoning.

Santorini Roasted Eggplant

May 24th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

3 cloves garlic, chopped fine
4 medium baby eggplants, cut in half
2 medium red onions, cut in half
3 medium tomatoes, cut in half
1 red pepper, cut into thick long strips
¼ cup fresh oregano, chopped
¼ cup fresh parsley, chopped
¼ cup fresh mint, chopped
Olive oil
Salt and pepper

Directions

Place eggplants, red onions, tomatoes, and red pepper flesh side up on a large cutting board, sprinkle with a decent amount of salt. Let stand for about 30 minutes. Drizzle with olive oil and mix in a large mixing bowl. Grill all items on grill placing eggplant flesh side down until all items are grilled to medium consistency and eggplant is cooked through. Cool. Remove eggplant from skin and mash in a large mixing bowl. Chop onion and peppers and add to eggplant mixture. Add fresh herbs, garlic, salt and pepper and mix well. Drizzle with a bit more olive oil and mix again.

Sauteed Baby and Thai Eggplants with Basil and Peppers

August 11th, 2011 § 0 comments § permalink

Serves 6

Ingredients

Sesame oil
Canola oil
1 red chili, deseeded and chopped fine
4 cloves garlic, chopped fine
2 teaspoon fresh ginger, grated
1 red pepper, cut into 2 inch thin strips
1 orange pepper, cut into thin strips
1 yellow pepper, cut into thin strips
8 eggplant (small baby and thai style) halved
2 tablespoon hoisin sauce
1 tablespoon tamari sauce
2 tablespoons mirin sauce
Juice of 1 lime
1 cup fresh thai basil leaves
Green onions, sliced thin
Peanuts

Directions

In a large sauté pan or work heat oil until hot, add the chili garlic and ginger and sauté a few minutes. Next add the peppers and sauté a few more minutes. Add the baby eggplants and sauté about 5 minutes or more until soft and tender. Add the hoisin, tamari, mirin and lime juice and stir and cook another few minutes. Add the basil leaves, stir and take off heat. Serve over rice with green onions and chopped peanuts for garnish.

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