Baked Gnocchi with Butternut Squash & Bacon in a Sage Cream Sauce

March 11th, 2012 § 0 comments § permalink

Serves 6

Ingredients

1 pound Potato Gnocchi, cooked (recipe follows)
1½ cups butternut squash, roasted, peeled and cubed small
3 slices bacon, fried and crumbled
1 cup purple or Tuscan kale, chopped fine
2 tablespoons fresh sage, chopped fine
½ cup heavy cream
½ cup parmesan cheese, finely grated
3 tablespoons butter, cubed
Salt
Pepper
Nutmeg, freshly grated

Directions

Preheat oven to 375°F. In a large mixing bowl combine all ingredients until well mixed. Grease a shallow pan (one that the mixture will fit in compactly, not closely). Place the mixture in the greased shallow pan and sprinkle some parmesan cheese on top. Place in the oven and bake for about 30 minutes or until brown and bubbly.

Potato Gnocchi

Makes 2 pounds Gnocchi

Ingredients

2 pounds Yukon gold potatoes, peeled and baked
1 egg, lightly beaten
1 cup all-purpose flour
1 teaspoon salt

Directions

Mash the potatoes and push through a ricer or food mill. Place the smooth potatoes in a mound on a cutting board. Drizzle a little more than half the egg and sprinkle half the flour over the top. Using a bench scraper, slowly incorporate the egg and flour into the potato by pushing the scraper under and over the mixture, until all of the egg and flour is incorporated. The dough should become moist and pillowy, not sticky (small amounts of flour can be added to the dough to keep it from getting sticky).
When all the ingredients appear mixed, do a final mixing using hands to make sure all ingredients are incorporated and that dough had become soft and pillowy. Cut dough into 10 pieces and roll each piece into a long rope about the thickness of an index finger. Dust with flour as needed.

Proceed with shaping the gnocchi using one of the gnocchi methods, such as the Traditional Fork Method, the Gnocchi or Cavatelli Board Method, or simple Rope & Cut Method.

Classic Guacamole

July 7th, 2011 § 0 comments § permalink

Serves 2-3 people

Ingredients

2 tablespoons white onions, finely chopped
1 tablespoon fresh Serrano chili, minced
½ teaspoon kosher salt
¼ cup chopped cilantro, divided
1 large avocado
A squeeze of lime

Directions

Mash the onion, chili, salt, and half the cilantro to a paste consistency. Score the flesh of the avocado halves in a crosshatch pattern with a knife then scoop into a bowl. Combine ingredients and mix well. Add the rest of cilantro season with lime and salt.

Recipe Property of Roberto Santibañez, from Contemporary Flavors of Mexico

Empanadas de Guayaba (Guava Pie Pockets)

June 12th, 2011 § 0 comments § permalink

Makes 15-20 empanadas

Ingredients

4 cups all-purpose flour
2 teaspoons salt
3 tablespoons sugar
12 tablespoons butter, cold and cut into pieces
2 egg yolks
¾ cup water (ice cold)
Guava Jam (recipe follows)
Powdered sugar (optional)

Directions

In a large bowl, mix the flour, salt, and sugar. Cut in the butter using a pastry cutter until the mixture is crumbly with crumbles about the size of peas. In a separate bowl, whisk egg yolks and water. Add the liquid a little bit at a time to the flour-butter mixture; mix it up with your hands or a wooden spoon until a smooth dough forms, a few more tablespoons of ice cold water may be needed. Form the dough into a flat disc shape about the size of a small salad plate. Cover with plastic wrap, and refrigerate for about 2 hours.

Pre-heat oven to 400°F. Divide the dough in two and on a lightly floured surface roll out each piece of dough to a rectangular shape. Cut the dough in about 8-10 three inch squares. Place a tablespoon of the jam on the center of each square. Fold over the dough around the filling, and moisten borders with wet finger tips. Roll the edges of the border from one side of the empanada to the other in a crescent, making sure just to roll the very outer edge of the border. Place each empanada on a greased baking sheet. Poke one or two holes, using the tip of a knife, in each empanada to aerate them. Bake empanadas for about 15 minutes, take out of the oven, and brush with a little butter. Bake again for another 10 minutes or until golden brown. Remove from heat, allow to cool a few minutes and dust with powdered sugar.

Guava Jam

Ingredients

2 cups guavas, chopped fine (skins, seeds and all) (about 10 guavas)
1 cup sugar
1 cup water
2 tablespoons lime juice
1 pinch of salt

Directions

Place all the ingredients in a medium saucepan on low heat and cook for about 10 minutes or until all ingredients are cooked down. Turn up heat to medium and boil for another 10 minutes stirring constantly. Remove from heat and pour the mixture through a fine mesh strainer or flour sifter making sure the seeds are caught, push as much as you can through the mesh. Place the mixture in a metal bowl and place in the refrigerator to solidity; Guavas natural pectin will create a more dense and thick jam.

FRESH GINGER LEMON ICED TEA

October 13th, 2010 § 0 comments § permalink

Makes 1 large pitcher

INGREDIENTS

2 chunks of fresh ginger the size of a medium sized hand each
2 whole lemons, sliced thin
½ -¾ cup honey
water

PREPARATION

Wash and scrub ginger well, remove skin by scraping ginger with a spoon, not worrying too much about getting all peel off. Chop Ginger up into medium chunks, like chopping an onion roughly. In a large metal bowl or metal picther, place ginger, lemons and honey, pour boiling water over and let steep for about 2 hours. Stir well making sure all honey dissolves. Strain liquid off and discard ginger lemon mixture. Let cool to room temperature and add more or less water and more honey to desired sweetness. Chill. This recipe is also amazing served hot.

Fresh Ginger Lemon Iced Tea

Fresh Ginger Whole-Wheat Nutmeg Butter Cookies

June 23rd, 2011 § 0 comments § permalink

Makes 6-9 cookies

Ingredients

¼ cup butter, soft
¼ cup turbinado sugar or raw unprocessed sugar
1 teaspoon freshly grated ginger
1 teaspoon freshly grated nutmeg
1 teaspoon freshly grated cinnamon
½ teaspoon vanilla extract
1 egg yolk
¾ cup whole-wheat flour
Pinch of salt

Directions

Pre-heat oven to 375°F. In a small mixing bowl cream together butter, sugar, spices and vanilla until well mixed, add the egg and mix well. In a spate small bowl mix together flour and salt. Slowly add the dry mixture to the wet a little at a time mixing continuously. Form the mixture into a long log shape about 2 inch circle and wrap in saran wrap for up to 1 hour. Slice the logs thin and place on a baking sheet. Alternatively you can bake immediately without refrigerating the cookies with be softer. Place spoons full of the dough mixture on a baking sheet and press down using fingers to a flat cookie shape. Bake in the oven for 10-13 minutes or until golden brown. Place on rack to cool.

Fresh Guacamole

February 23rd, 2011 § 0 comments § permalink

Makes approximately 1½ cups

INGREDIENTS

4 avocados, ripe and soft, but not mushy
¼ cup fresh cilantro leaves, chopped fine
¼ cup tomatoes, chopped fine
¼ cup white onions, chopped fine
1 jalapeño, seeded and chopped fine
1 teaspoon cumin powder
Salt
Juice of 3 limes

DIRECTIONS

In a large mixing bowl mash avocados one by one with a large fork until chunky, but relatively smooth.
Add cilantro, tomatoes, white onions, jalapeño, and cumin. Continue to mash and mix all ingredients and then add a few pinches of salt and mix well. Begin to juice the limes into the guacamole one by one mixing and mashing after each one. Taste the guacamole and adjust seasoning if needed, and more salt, pinch by pinch until desired flavor, which will be approximately 3 teaspoons of salt in total.

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.

Gallo Pintos

May 6th, 2011 § 0 comments § permalink

Serves 6

Ingredients

3 tablespoons lard or canola oil
1 medium white onion, chopped fine
2 cups cooked black beans, drained but cooking liquid reserved
2 cups long grain rice, cooked
Salt
¼ cup fresh cilantro, chopped fine (optional)

Directions

In a large skillet, heat oil to medium, add onions and sauté until edges start to brown or about 5 minutes. Add the beans and stir well, continuing to sauté beans. Add about ½ cup of the bean liquid and cook down to about half. Add the rice and mix well, making sure to get the beans and rice well mixed and stirring constantly so that the mixture does not stick. Season with salt and fresh cilantro, mix well.

Gambas al Ajillo

March 29th, 2011 § 0 comments § permalink

Serves 10

Ingredients

3 tablespoons olive oil
3 cloves garlic, chopped
2 chili peppers, dried
Pinch of cayenne or red pepper
20 pieces of medium-size shrimp, peeled and cleaned
Bread, for serving

Directions

In a small sauté pan, over medium heat add olive oil. Cook garlic cloves, chili peppers, and cayenne pepper. Add shrimp and cook for about 6 minutes, 3 minutes on either side, or until they begin to turn pink and curl slightly. Serve immediately in a bowl with bread.

Garam Masala

January 14th, 2011 § 0 comments § permalink

Makes about ¾ cup

INGREDIENTS

1 tablespoon dried miniature rosebuds (optional)
A 1-inch piece cinnamon stick, broken into pieces
2 bay leaves
¼ cup cumin seeds
13 cup coriander seeds
1 tablespoon green cardamom pods
1 tablespoon whole black peppercorns
2 tablespoon whole cloves
1 dried red chile
¼ teaspoon freshly grated nutmeg
18 teaspoon ground mace

DIRECTIONS

If the roses have stems, break them off and discard. Heat the roses with the cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, whole peppercorns, cloves and chile in a medium skillet over medium-high heat, stirring often, until the cumin becomes brown, 2½ to 3 minutes. Transfer to a spice grinder or coffee mill, add the nutmeg and mace, and grind until powder fine. Store in an airtight container for up to 4 months.

© Recipe Property of Suvir Saran

Garden Baked Beans

July 22nd, 2011 § 0 comments § permalink

058

Serves 12

Ingredients

2 pounds dry beans or 3 pounds fresh (cranberry, navy, yellow, eye, heirlooms in general are best)
2 sprigs fresh thyme
Olive oil
3 cloves fresh garlic
1 medium yellow onion, chopped
1 red onion, chopped
1 green onion, chopped
2 teaspoons salt
½ cup molasses
1 cup dark amber beer
¼ cup maple syrup
½ cup spicy yellow mustard
1 cup fresh tomatoes, chopped
½ cup fresh chives, chopped fine
½ cup fresh parsley, chopped fine

Directions

If using dry beans, clean and soak the beans overnight submerged in water. For fresh beans or after dry beans have soaked, place the beans in fresh water with the sprig of thyme in a large pan and cook until tender for about 30 minutes. Set aside.

In a large dutch oven pot or heavy bottom pot, with a little olive oil sauté the garlic and yellow, red, and green onions until a little translucent, season with some salt. Strain the beans in a large mixing bowl, reserving the liquid, and mix together with the molasses, amber beer, maple syrup, mustard and tomatoes until well combined. Pour the bean mixture over the onions and mix together well. Pour about 2 cups of the water into the pan; the water should cover the beans by a few inches.

Preheat the oven to about 375 degrees F. Place the pot covered in the oven and bake for about 4-5 hours, making sure to place more water in the pot as it evaporates, mixing as you do this as well. The mixture will start to get thicker and darker. When the beans are very tender for the last hour uncover the beans and turn the heat up to 425 degrees F, stirring every 15 minutes. Taste the mixture at this stage making sure it’s sweet and spicy enough to your taste, then add the fresh herbs and mix well. The final product should be dark, the beans super tender and the juice thick!

Garden Caviar

August 8th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

1 small carrot, peeled and chopped superfine
½ medium green zucchini, chopped superfine
1 tablespoon yellow onion, chopped superfine
2 tablespoons red peppers, chopped superfine
1 teaspoon fresh red chili, chopped superfine (optional)
1 tablespoon fresh parsley, chopped superfine
1 tablespoon fresh mint chopped superfine
1 tablespoon fresh chives, chopped superfine
1 teaspoon lemon zest
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon sugar
2 tablespoons extra virgin olive oil
1 tablespoon white balsamic vinegar

Directions

In a mixing bowl combine all ingredients and mix well, let stand at room temperature for at least 10 minutes.

Garden Coleslaw

August 10th, 2011 § 0 comments § permalink

Serves 6-9

Ingredients

1 cup mayonnaise
½ cup plain yogurt
¼ cup apple cider vinegar
3 tablespoon Dijon mustard
2 teaspoons celery seeds
2 teaspoons dill weed
1 teaspoon black pepper
2 teaspoon salt
1 cup green cabbage, shredded
1 cup nappa cabbage, shredded
2 cups red cabbage, shredded
2 medium carrots, shredded
1 medium red onion, chopped, fine
1 bunch green onions, chopped
1 red bell pepper, sliced into 1 inch match sticks
1 cup fresh parsley leaves
¼ cup fresh chives, chopped fine
Black volcanic salt for garnish

Directions

In a medium mixing bowl whisk together mayo, yogurt, vinegar, and spices until smooth and creamy. In a large mixing bowl toss together all vegetables and coat with dressing, a little at a time, mixing as you go making sure it is well mixed. Let stand for about 30 minutes before serving. Garnish with volcanic black salt.

Garden Flounder Ceviche

July 29th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 pounds Flounder fillets, sliced in thin strips or cut into small cubes
1 medium zucchini, chopped super fine
1 medium carrot, chopped super fine
½ medium red onion, chopped fine
1 cup cherry tomatoes, quartered
1 teaspoon red chili, chopped fine
1 small shallot, chopped fine
2 teaspoons salt
1 teaspoon paprika
1 tablespoon fresh parsley, chopped
1 tablespoon fresh mint, chopped
1 tablespoon fresh cilantro, chopped
½ cup micro herbs or sprouts
Juice of 2 lemons
1 teaspoon lemon zest
¼ cup champagne vinegar
¼ cup olive oil
Black pepper

Directions

Place the fish and the vegetables in a large mixing bowl and season with salt. In a separate bowl whisk together the paprika, herbs, lemon juice, zest, vinegar and oil. Mix together with fish and vegetables and season with pepper. Let stand refrigerated for about 45 minutes. Serve cold!

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.

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.

Garden Salad with Sweet Onion Vinaigrette

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredients

4 cups mesclun mix
1 medium carrot, grated
1 cup cherry tomatoes, halved
¼ cup pumpkin seeds
Sweet Onion Vinaigrette (recipe follows)

Directions

In a large bowl toss together all the vegetables and dress to desired moisture content with the onion vinaigrette.

Sweet Onion Vinaigrette
Makes 1 cup

Ingredients

3 tablespoons caramelized onions, chopped fine
¼ cup extra virgin olive oil
1 tablespoon lemon juice
2 teaspoons whole grain mustard
1 tablespoon champagne vinegar
1 teaspoon salt
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
Black pepper

Directions

Whisk together all ingredients until emulsified. Season with salt and pepper to taste and add more or less of any ingredient according to taste preference.

Garden Tomato Clam Fritters with Lemon Aioli

August 10th, 2011 § 0 comments § permalink

Makes about 30 fritters

Ingredients

1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon pepper
1 teaspoon lemon zest
1 tablespoon fresh parsley, chopped fine
2 cups clams, chopped (canned)
1 egg
¼ cup milk
½ cup tomatoes, chopped fine
2 tablespoons tomato puree
¼ cup red onion, chopped fine
Oil for frying
Lemon Aioli (recipe follows)
Lemon wedges for garnish

Directions

In a large bowl sift together the flour, baking powder, salt, pepper, lemon zest and parsley. Drain the clams and set aside. In another medium bowl whisk together the egg, milk, tomatoes, tomato puree and red onions. Add the clams and mix well. Little by little add the dry ingredients into to the wet until a thick batter is produced. In a medium fry pan with oil of about 3 inches, heat to about 360 ° F. When oil it hot drop by spoonfuls into the hot oil and fry for about 2-3 minutes or until golden brown, flipping a few times. Drain on paper towels and serve with lemon wedges and lemon aioli.

Lemon Aioli
Makes 1 cup

Ingredients

1 egg
1 tablespoon lemon zest
1 tablespoon lemon juice
2 tablespoons chopped garlic
1 cup of extra virgin olive oil
2 tablespoons sherry vinegar
½ teaspoon salt

Directions

In a blender or food processor, place egg, zest and juice and chopped garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the vinegar and salt. The sauce should be creamy and will have a nice garlic bite. If the aioli is runny, this may mean the egg was old. To fix this problem, either try again with a fresher egg or add store-bought mayonnaise to the sauce.

Garden Tomato Clam Fritters with Lemon Aioli

September 11th, 2011 § 0 comments § permalink

Makes about 30 fritters

Ingredients

1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon pepper
1 teaspoon lemon zest
1 tablespoon fresh parsley, chopped fine
2 cups clams, chopped (canned)
1 egg
¼ cup milk
½ cup tomatoes, chopped fine
2 tablespoons tomato puree
¼ cup red onion, chopped fine
Oil for frying
Lemon Aioli (recipe follows)
Lemon wedges for garnish

Directions

In a large bowl sift together the flour, baking powder, salt, pepper, lemon zest and parsley. Drain the clams and set aside. In a nother medium bowl whisk together the egg, milk, tomatoes, tomato puree and red onions. Add the clams and mix well. Little by little add the dry ingredients into the wet until a thick batter is produced. In a medium fry pan with oil of about 3 inches, heat to about 360°F. When oil is hot drop by spoonfuls into the hot oil and fry for about 2-3 minutes or until golden brown, flipping a few times. Drain on paper towels and serve with lemon wedges and lemon aioli.

Lemon Aioli

Makes approximately ¾ cup

Ingredients

3 cloves garlic
Juice of 1 lemon
1 tablespoon lemon zest
1 large egg yolk
½ teaspoon Dijon mustard
Coarse sea salt
¼ cup extra virgin olive oil
2 tablespoon canola oil
Freshly ground black pepper

Directions

Place garlic, lemon juice and zest, egg yolk and Dijon in a blender and puree. Season with salt. Slowly stream in oils until creamy and everything is emulsified.

Garden Tomato, Bacon and Basil Ice Cream Sandwiches

May 27th, 2011 § 0 comments § permalink

Makes 6 sandwiches

Ingredients

2 tomatoes on the vine, sliced about ¼ inch thick
Basil ice cream (recipe follows)
6 bacon slices, cooked

Directions

On a baking sheet lines with parchment paper, freeze the tomato slices. Place a spoonful or two of the basil ice cream on top of a tomato slice and smash down gently until it covers the bottom tomato. Place a slice of bacon over the ice cream and cover with another frozen tomato slice, gently and push down. Freeze again for a short time and allow to thaw a few minutes before serving. (omitting the bacon is a great way to enjoy these sandwiches too).

Basil Ice Cream

Makes 4 cups

Ingredients

2 cups whole milk
½ cup fresh basil leaves, chopped
½ cup sugar
4 egg yolks
1 cup heavy cream
Salt

Directions

In a medium sauce pan combine milk, sugar and basil leaves and bring to a boil, reduce heat and let simmer for about 5 minutes allowing basil to infuse, take off heat and allow to cool. Transfer mixture to a blender and blend until very smooth in texture. Transfer back to the saucepan and heat to medium again, whisk in egg yolks making sure that the mixture stays smooth and creamy and that it does not boil. Take off heat add a pinch of salt and whisk in heavy cream until combined. Chill the mixture for a few hours in the refrigerator and then follow the instructions for your ice cream maker.

Garlic Chive Sour Cream

December 19th, 2009 § 0 comments § permalink

INGREDIENTS

1 cup sour cream
1 clove garlic, minced
3 tablespoons chives, chopped fine
1 teaspoon salt
1 teaspoon white pepper

PREPARATION

Combine all ingredients in a small mixing bowl and mix well until smooth and thoroughly mixed. Serve cold on top of hot latkes.

Garlic Herb Bread (kid friendly)

April 20th, 2011 § 0 comments § permalink

Makes one baguette

Ingredients

¼ cup basil
¼ cup fresh parsley
1 clove garlic
2 tablespoons melted butter
¼ cup olive oil
Salt
Baguette, sliced
Parmesan cheese

Directions

Pre-heat oven to 350° F. In a blender combine the basil, parsley, garlic and chop. Add the melted butter oil and salt and blend until smooth. With a pastry brush, brush the bread with the herb mixture, making sure to get all over the entire side of the slice. Place on a baking sheet and sprinkle with a little parmesan. Bake for about 10 minutes or until golden brown on top.

Garlic Herb Ketchup

November 12th, 2009 § 0 comments § permalink

Makes 1 ½ cups

INGREDIENTS

1 cup basic ketchup recipe or 1 cup store bought ketchup
4 cloves garlic, crushed finely
1 tablespoon fresh basil, chopped fine
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh thyme, chopped fine
1 tablespoon lemon zest
¼ cup lemon juice
Sea salt and cracked pepper to taste.

PREPARATION

Mix all ingredients together in a medium mixing bowl until well combined. Serve on hot dogs or hamburgers. This is a very chunky ketchup with a very garlic-and-herb taste that is also excellent on fries!

Garlicky Herbed Mashed Potatoes

December 8th, 2011 § 0 comments § permalink

Serves 6

Ingredients

4 pounds russet potatoes, scrubbed, peeled and chopped medium
Salt
3 cloves garlic, chopped fine
2 tablespoons fresh parsley, chopped fine
2 tablespoons fresh chives, chopped fine
1 tablespoon  nutritional yeast (optional)
1 cup almond or soy milk
Freshly cracked black pepper

Directions

Bring a large pot of salted water with the potatoes in it to a boil and cook until tender. Drain and place in a large bowl. Add the fresh herbs, the nutritional yeast and the soy or almond milk and mash with a hand meld potato masher until the potatoes are a desired consistency. You can make them extra creamy by adding a little more milk and extra fluffy by using a food processor or hand held mixer. Season with salt and cracked black pepper to taste.

Gazpacho Spaniard with Lemon Cucumber Garnish

April 5th, 2011 § 0 comments § permalink

Makes one cocktail

Ingredients

For the cucumber-tomato infused vodka

1 cucumber, peeled and sliced
1 tomato cut in half
1 quart vodka

For the lemon cucumbers

1 tablespoon lemon zest
1 tablespoon lemon juice
¼ cup vodka
½ teaspoon salt
½ teaspoon sugar
1 cucumber, sliced (skin on)

For the cocktail

Ice
2 ounces cucumber-tomato infused vodka
1 ounce dry vermouth
½ ounce pickled lemon cucumber juice

Directions

For the cucumber-tomato infused vodka

Combine the ingredients in a quart container and let infuse for 3-4 days.

For the lemon cucumbers

In a bowl combine the lemon zest, lemon juice, vodka, salt and sugar and mix well. Add the cucumbers and let soak for 1-2 days.

For the cocktail

In a shaker filled with ice add, the cucumber-tomato infused vodka, dry vermouth and lemon-cucumber pickle juice, shake vigorously and strain into a martini glass. Garnish with a lemon cucumber slice.

Gelatin Mousse

December 14th, 2009 § 0 comments § permalink

Makes 1½ cups mousse

INGREDIENTS

¾ cup de-stemmed fresh herb leaves
½ cup vegetable or chicken stock
½ teaspoon unflavored gelatin
1 tablespoon lemon juice or lime juice
½ cup heavy cream
½ cup crème fraiche
Salt/fresh ground pepper

PREPARATION

In a small saucepan, add the chicken stock and the gelatin. Heat quickly until gelatin is melted. In a blender, blend all other ingredients until well mixed. Add the stock and gelatin mixture and blend well again. Pour mousse into small ramekins and refrigerate for about 4 hours. Remove from ramekins and serve.

**This mousse is more firm than the others.

Ger-Nis Cobb Salad With Creamy Herbal Ranch Dressing

August 8th, 2011 § 0 comments § permalink

Serves 6

Ingredients

6 slices turkey bacon, cooked crispy and crumbled
1 cups turkey breast, cooked and cubed small
4 hard boiled eggs, chopped small
1 cup blue cheese crumbles
1 avocados, ripe but firm, cubed small
1 red peppers, chopped small
1 medium red onion, chopped small
1 cups cherry tomatoes, quartered
2 cups ice berg lettuce, chopped small
2 cups romaine lettuce, chopped small
Salt & pepper
¼ cup fresh chives, chopped superfine
Creamy Herbal Ranch Dressing (recipe follows)

Directions

The key to the perfect cobb is the uniform small chop. Your cuts must be constant to optimize flavors. Once all the items are chopped or crumbled etc to a consistent shape and size, combine the lettuces in a large bowl and mix well. Season with salt & pepper. Lay them in a shallow oblong serving dish, making sure it’s flat and even, perhaps with a slight mound at the center. Arrange the items one by one in a neat line across the dish, like stripes on a flag. Garnish with chopped chives. When ready to serve let each person grab their goods and drizzle the dressing on each salad.

Creamy Herbal Ranch Dressing
Makes approximately 1 cup

Ingredients

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

Directions

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.

Ger-Nis Fresh Pasta Dough

March 30th, 2011 § 0 comments § permalink

Makes approximately 1 pound of pasta

Ingredients

3 cups all-purpose flour plus additional for dusting
4 large eggs, lightly beaten
1 teaspoon salt

Directions

To make dough in a processor

Blend flour, eggs, and salt in a food processor until mixture just begins to form a ball (dough should be firm, but not sticky). Process dough for 15 seconds more to knead it. Transfer to a floured surface and let stand, covered for about 30 minutes for the dough to relax.

To make dough by hand

Mound flour on a work surface, preferably wooden, and make a well in center. Add egg and salt. With a fork, gently beat eggs until combined. Gradually stir in enough flour to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in outer wall of well.

Knead remaining flour into mixture with your hands to form dough (dough should be firm, but not sticky). Knead dough until smooth and elastic, 8 to 10 minutes. Cover and let sit for 30 minutes.

Rolling pasta

Divide dough into 8 pieces, then flatten each piece into a rough rectangle and over rectangles with an inverted large bowl. Set rollers of pasta machine on widest setting. Follow directions on pasta maker to roll and cut the desired pasta.

Ger-Nis Garden Potato Salad

July 22nd, 2011 § 0 comments § permalink

087

Serves 12

Ingredients

6 cups cooked potatoes, cubed (all colors blue, red, and white)
2 cups radishes, chopped
2 cups celery, chopped
1 cup red onions, chopped
1 cup carrots, chopped
1 cup orange bell pepper, chopped
1 cup red bell pepper, chopped
1 cup fresh dill, chopped
1 cup fresh parsley, chopped
1 cup lovage, chopped
1 cup crème fraiche
Juice of 1 lemon
1 tablespoon fresh horseradish, grated
1 teaspoon mustard seeds
1 teaspoon celery seeds
3 tablespoons champagne vinegar
Salt/pepper
Paprika
4 hard boiled eggs, sliced

Directions

In a large mixing bowl mix all potatoes, radishes, celery, onions, carrots and peppers. In another small mixing bowl mix dill, parsley, lovage, crème fraiche, lemon, horseradish, mustard seeds, celery seeds, vinegar and salt and pepper. Mix bowl of potatoes and vegetables with dressing and sprinkle with paprika for garnish. Garnish with sliced hard boiled eggs and fresh herbs.

Ger-Nis Jerk Cole Slaw

July 22nd, 2011 § 0 comments § permalink

097

Serves 12

Ingredients

For the dressing

1 clove garlic, chopped fine
½ teaspoon fresh ginger, peeled and chopped
1 teaspoon habanero pepper, deseeded and chopped
½ teaspoon lime zest
½ teaspoon orange zest
1 pinch allspice, ground
1 pinch nutmeg, freshly grated
1 pinch cinnamon, freshly grated
½ teaspoon black pepper, ground
1 pinch salt
2 teaspoons brown sugar
1½ teaspoon fresh thyme leaves
1 tablespoon canola oil
1 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons apple cider vinegar
¾ cup mayonnaise

For the salad

3 cups red cabbage, shredded
2 carrots, shredded
1 red onion, chopped
1 jalapeño, chopped fine
1 red bell pepper, chopped
1 orange bell pepper, chopped
½ cup fresh cilantro, chopped

Directions

In a mixing bowl whisk together all ingredients for the dressing until smooth and set aside. Toss together cabbage, onions, carrots, peppers and cilantro until mixed. Mix in dressing and toss until evenly distributed. Season with salt to taste.

Ger-Nis Mild Curry Seasoning

May 27th, 2011 § 0 comments § permalink

Makes 1 cup

A delicious yet mild curry seasoning that can be made and stored for up to six months in a glass jar for future use!

Ingredients

4 tablespoons ground cumin
4 tablespoons ground coriander
5 tablespoons ground turmeric
2 teaspoons ground mild mustard powder
2 teaspoons ground ginger
1 teaspoon ground mace
1 teaspoon cinnamon
½ teaspoon cayenne pepper
1 teaspoon white pepper

Directions

In a mixing bowl mix together all ingredients place in a jar and store for up to six months!

Ger-Nis Muesli with Honey, Banana Chips, Pepitas & Coconut

April 19th, 2011 § 0 comments § permalink

Makes approximately 4 cups

Ingredients

2 cups old fashioned oats
½ cup bran flakes
½ cup corn flakes
½ cup flax seeds
1 cup pepitas
½ cup unsweetened coconut
½ teaspoon salt
½ cup honey
1 cup honey banana chips

Directions

Preheat oven to 275°F. In a large mixing bowl, combine oats, bran and corn flakes, flax seeds, pepitas, coconut and salt. Spread evenly on a parchment lined baking sheet. In a small saucepan warm the honey until the consistency is loose and pourable. Drizzle over the muesli mix and bake for 30 minutes, stirring occasionally. After the muesli has cooled, add the banana chips. Store in an airtight container.

Ger-Nis Sriracha

August 10th, 2011 § 1 comment § permalink

Makes 1 cup

Ingredients

4-5 red chilies, seeds intact and chopped
3 thai green chilies, seeds intact and chopped
1 red bell pepper, deseeded and chopped
3 cloves garlic, chopped
3 teaspoons tamari
1⁄3 cup rice vinegar, yuzu-flavored preferred
¼ cup water (more as needed)
1 tablespoon salt
2 teaspoons lime zest
Juice of ½ lime

Directions

In a medium sauce pan add chilies, bell pepper, garlic, tamari, vinegar, water and salt. Bring to a boil, reduce heat and let boil gently on low for about 10 minutes. Take off heat and allow to cool, add lime zest and lime juice and blend together in a blender until smooth and all is incorporated. Strain and place in a squeeze bottle and refrigerate. Store in the refrigerator for up to 3 weeks.

Ger-Nis Tabasco

April 21st, 2011 § 4 comments § permalink

Ingredients

2 red bell peppers, deseeded and chopped
3 jalapeño peppers, roasted, peeled and chopped
1 can chipotle chilies in adobo, chopped
3 cloves garlic, roasted
1 tablespoon salt
1 cup citrus champagne vinegar
½ cup water
Zest of 2 limes
Juice of 3 limes
1 teaspoon smoked salt

Directions

In a medium sauce pan, combine, red bell peppers, jalapeño, chipotles, garlic, salt, vinegar and water.

Bring to a boil and let simmer for about 5-7 minutes. Allow to cool. Place in a blender and add lime juice, lime zest and smoked salt. Blend. Add more salt as needed.

Ger-Nis’ Herbal Mint Julep

May 4th, 2011 § 0 comments § permalink

Makes 1 drink

Ingredients

Lemon mint brown sugar (recipe follows)
4-5 fresh mint leaves
Crushed or shaved ice
½ ounce lemon mint herbal syrup (recipe follows)
2 ½ ounces bourbon (Makers Mark is our preferred choice)
Crushed or shaved ice

Directions

Wet the rim of a old fashioned or low wide mouth glass with a lemon wedge, dip in the lemon mint sugar to create a sugared rim. Place the mint and a pinch of the sugar in the glass and muddle with a muddler, releasing all the oils of the fresh mint. Filled the glass with shaved ice and pour in the bourbon and the lemon mint herbal syrup and stir! Enjoy while watching the races or on any spring day!

Lemon-Mint Brown Sugar

Makes 1 cup

Ingredients

1 tablespoon lemon zest, finely grated
1 tablespoon mint, chopped superfine
¾ cup light brown sugar, fine

Directions

Mix the ingredients together and store in an airtight container in the fridge for up to a week!

Lemon-Mint Herbal Syrup

Makes 1 cup

Ingredients

½ lemon sliced
½ cup fresh mint, chopped
½ cup light brown sugar
½ cup water

Directions

In a medium saucepan combine all ingredients and bring to a boil, turn down the heat to a simmer and simmer for about 5 minutes. Strain, and store syrup in the refrigerator for up to 3 weeks.

German Currywurst

March 22nd, 2011 § 0 comments § permalink

German Fast Food with a healthy twist

Serves 4

Ingredients

Olive oil
1 clove garlic, chopped fine
1 teaspoon fresh ginger, chopped fine
¼ cup yellow onion, chopped fine
1 tablespoon cumin powder
1 tablespoon brown sugar
1 tablespoon turmeric powder
1 teaspoon coriander seeds, ground
1 teaspoon black mustard seeds, ground
1 teaspoon fennel seeds, ground
1 teaspoon yellow mustard powder
½ teaspoon ground nutmeg
½ teaspoon ground gloves
1 teaspoon red chili flakes of cayenne
2 teaspoons salt
(2 fresh chilies ground for extra heat)
8 ounce can tomato sauce
1 pound kielbasa sausage-grilled, baked or boiled

Directions

In a medium saucepan heal oil and add garlic ginger and onion. Sauté a few minutes until translucent. Add all spices and cook a few minutes. Add tomato sauce, mix well and cook a few minutes. Remove from heat. Cut kielbasa in 1 inch chunks and douse with the tomato “ketchup”.

Gianduja Buttercream

February 13th, 2012 § 0 comments § permalink

Makes about 1 cup buttercream

Ingredients

125 grams (4½ ounces or 1 stick + 1 tablespoon) unsalted butter, softened
70 grams (2½ ounces or 5 tablespoons) granulted sugar
3 egg yolks at room temperature
2 ounces gianduja

Directions

Melt the gianduja along with 2 tablespoons water in a double boiler. Set aside to cook to room temperature.
Beat the butter until smooth.
In a separate bowl, beat the egg yolks with an electric mixer until thick and foamy.
Combine the sugar and 2 tablespoons water in a small saucepan and boil to the soft ball stage (238°F). Very gradually add the syrup to the egg mixture in a thin stream, beating rapidly between each addition. Beat with an electric mixer until thick and fluffy and room temperature. Beat in the butter, a tablespoon at a time. If the mixture looks curdled keep beating at high speed. If it gets soupy, refrigerate for about 15 minutes and beat again. Finally beat in the gianduja buttercream.

Recipe Copyright by Michael Krondl

Gianduja Macarons

February 13th, 2012 § 0 comments § permalink

Makes about 2 dozen

Ingredients

215 grams (7½ ounces) confectioners’ sugar
100 grams (3½ ounces) egg whites (about 3 large) at room temperature
130 grams (4½ ounces) peeled, lightly toasted hazelnuts
2 tablespoons Dutch process cocoa
25 grams (2 tablespoons) castor or superfine granulated sugar
Pinch salt
Gianduja Buttercream (recipe follows)

Directions

Line cookie sheets with parchment paper adhering them to the sheets with a little butter.
Grind the hazelnuts very fine in a food processor with about half the confectioners’ sugar, scraping regularly. Add the remaining confectioners’ sugar and process until homogenous. Pass through a medium-coarse sieve and regrind the remaining nut bits if necessary. Whisk in the cocoa.
Beat the whites and salt with an electric mixer until soft peaks form. Add the granulated sugar and beat until stiff and shiny. Using a wooden spoon or rubber spatula fold in the nut mixture in two additions until just homogenous. The mixture will deflate.
Fit a piping bag with a 38-inch (1 cm) round tip. Pipe the batter onto the baking sheets in circles about 1 inch in diameter. Let the macarons dry about 20 minutes (a little longer is OK if you need to cook them in two batches) so a little skin forms on the outside.
Preheat oven to 425°F.
Set the macarons in the center of the oven and immediately lower the temperature to 350°F. Prop the door slightly ajar with a wooden spoon or something similar. For small macarons, bake about 10 minutes, larger ones will take about 15. They are done when shiny and hard on the outside. When you pry one apart it should be a little moist in the middle. Set on a cooling rack and cool briefly. Remove from the macarons from parchment while still warm. Cool on cooling racks.
Sandwich the macarons with 1-2 teaspoons of gianduja buttercream. Set in an air-tight container and refrigerate overnight.

Gianduja Buttercream

Makes about 1 cup buttercream

Ingredients

125 grams (4½ ounces or 1 stick + 1 tablespoon) unsalted butter, softened
70 grams (2½ ounces or 5 tablespoons) granulted sugar
3 egg yolks at room temperature
2 ounces gianduja

Directions

Melt the gianduja along with 2 tablespoons water in a double boiler. Set aside to cook to room temperature.
Beat the butter until smooth.
In a separate bowl, beat the egg yolks with an electric mixer until thick and foamy.
Combine the sugar and 2 tablespoons water in a small saucepan and boil to the soft ball stage (238°F). Very gradually add the syrup to the egg mixture in a thin stream, beating rapidly between each addition. Beat with an electric mixer until thick and fluffy and room temperature. Beat in the butter, a tablespoon at a time. If the mixture looks curdled keep beating at high speed. If it gets soupy, refrigerate for about 15 minutes and beat again. Finally beat in the gianduja buttercream.

Recipe Copyright by Michael Krondl

Ginger & Fresh Plum Sake Truffles with Black Sesame Seeds

August 6th, 2011 § 0 comments § permalink

Makes about 30 truffles

Ingredients

½ cup heavy cream
½ teaspoon fresh ginger, grated
1 tablespoon brown sugar
¼ cup fresh plums, chopped
2 tablespoons sake
8 ounces semisweet or bittersweet chocolate, chopped
Black sesame seeds for dusting

Directions

In a heavy bottom saucepan, heat the heavy cream, vanilla, ginger, brown sugar and fresh plums to a simmer, about 3 minutes, using a rubber spatula to scrape the side of the pan where the cream builds up. In a separate metal bowl, place the chocolate. When cream is warm, pour it over the chocolate, let sit for about 1 minute, and then stir until smooth and chocolate is melted and incorporated evenly. Place the metal bowl in the refrigerator for about 2 hours. Spoon small amount into hands, and roll into a little ball. Do not handle the chocolate ganache too much as the heat from your hands will melt the chocolate. Place the balls on a baking sheet lined with parchment paper and sprinkle with sesame seeds. Place in refrigerator overnight.

Ginger & Lemon Thyme Rye Mini Pesto Elixir

April 9th, 2012 § 0 comments § permalink

©Nissa Pierson, Ger-Nis Culinary & Herb Center, Gowanus Brooklyn

Ingredients

1 cup turbinado sugar simple syrup*
½ cup fresh lemon thyme leaves
1 tablespoon mint leaves
1 tablespoon freshly grated ginger
2 tablespoons lemon zest
Juice of one lemon
1 ounce New York Distilling Company Rye

Directions

Combine all the ingredients in a blender and blend until a smooth pesto-like sauce is created. Add about a half of a tablespoon of the sweet pesto to the top of 1 ounce of New York Distilling Company Rye. Gently swirl the elixir down.

Ginger & Spice Apple Fitters with Cinnamon Black Pepper Glaze

February 4th, 2012 § 0 comments § permalink

Makes about 20 small fritters

Ingredients

2 cups flour
½ cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon nutmeg, freshly grated
2  teaspoons cinnamon, freshly grated
1 teaspoon all spice
½ teaspoon black pepper
3 tablespoons brown sugar
2 teaspoons fresh ginger, chopped fine
2 eggs, beaten
¾ cup milk
2 teaspoons vanilla
2 tablespoons melted butter
2 apples, peeled and chopped small
Cinnamon  Black Pepper Powdered Sugar Glaze (recipe follows)

Directions

In bowl combine all the dry ingredients  and mix well.  Add the wet ingredients and mix until a chunky batter is created.  Place the batter in the refrigerator for about 30 minutes.  Heat a large pan of hot oil to a medium high heat.  Drop batter using a large spoon into fitter size dollops.  Frying only a  few at a time.  Allow to fry about 3 minutes per side or until golden brown.  Take out of oil and place on paper towels.  Glaze & eat!

Cinnamon Black Pepper Powdered Sugar Glaze

Ingredients

1 cup powdered sugar
Pinch of salt
½ teaspoon cracked black pepper
1 teaspoon cinnamon, freshly grated
¼ teaspoon vanilla
¼ cup milk

Directions

Mix all ingredients together until smooth and creamy.  Drizzle over doughnuts!



Ginger Ale

October 13th, 2010 § 1 comment § permalink

Makes 1 large pitcher

INGREDIENTS

2 chunks of fresh ginger the size of a medium sized hand each
1 cup sugar
1-2 limes juiced
1-2 liters seltzer water
2 cups water

PREPARATION

Wash and scrub ginger well, remove skin by scraping ginger with a spoon, not worrying too much about getting all peel off. Chop Ginger up into medium chunks, like chopping an onion roughly. In a medium sauce pan place ginger and 2 cups water and bring to a boil, let simmer for about 30 minutes. Take off burner and let rest until room temperature. Strain out ginger chunks and discard ginger. Add 1 cup of sugar and place back on burner, bring to a boil and then reduce temperature to simmer about 5 minutes. Cool mixture completely.

In a pitcher combine ginger syrup and lime juice and 1-2 liters of seltzer water, until desired sweetness and taste. Chill & serve over ice.

Ginger Ale

Ginger and Apple Crusted Pork Tenderloin

October 18th, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

1 (2 pound) pork tenderloin
Salt
¼ cup honey
3 tablespoons apple cider
2 tablespoons Dijon
2 to 3 apples, chopped superfine
2 (3-inch) pieces ginger, peeled and chopped superfine
1 tablespoon cracked black pepper
3 tablespoons canola oil

PREPARATION

Preheat oven to 400°F.

Season porl tenderloin generously with salt. In a small bowl combine honey, apple cider and mustard, mix well. In a separate bowl, combie apples, ginger and cracked black pepper and set aside. Pour honey mixture over pork tenderloin and coat well. Next, place apple ginger mixture on a large plate and roll pork tenderloin until coated on all sides. Heat canola oil over high-heat in large saute pan, cook tenderloin on all sides, including ends, until golden brown. Place in over and cook for 20 minutes. Once out of oven, let rest for 10 minutes before serving.

Ginger Apple Cinnamon Bins with Nutmeg Plum Glaze

December 9th, 2011 § 0 comments § permalink

Makes 2 dozen rolls

Ingredients

For the dough:

5 cups all purpose flour
1/2 cup sugar
1 teaspoon salt
2 teaspoons ground ginger
1 teaspoon freshly grated nutmeg
2 packages active dry yeast
1/2 cup water, hot
1/2 cup milk
3 eggs, beaten
Butter
Ginger-Apple Filling (recipe follows)
Nutmeg Plum Icing (recipe follows)

Directions

In a large mixing bowl combine the flour, sugar, salt, and ground ginger. In another bowl combine the yeast and the hot water, mixing well. Let stand to get frothy a few minutes and then add the a little of the dry mixture, the yeast mixture and the milk and the eggs in a mixer and begin to mix, adding a little at a time of the dry mixture until it is done and a soft dough is formed. Knead on a lightly floured surface until the dough is smooth and elastic about 8-10 minutes. Cover and let rest for about 10 minutes. Divide the dough into two equal portions and roll each portion into a 12 x 8 inch rectagnle about 1/2 inch thick. Spread the ginger apple filling evenly over each rectangle. Beginning at one of the rectangles, roll it up tightly like a jelly roll, making sure to pinch the seams to seal. Cut each roll into 12 pieces and place rolls on a greased baking sheet (butter). Cover and let rise in a warm draft free location until double in size or about 45 minutes. Pre-heat oven to 375°F. After the rolls have doubled in size, place in the oven and bake for about 30 minutes or until a stick inserted comes out clean. Place the Nutmeg Plum Glaze over the hot rolls and let cool.

Ginger-Apple Filling

Ingredients

2 medium tart apples, peeled and chopped fine
2 tablespoons fresh ginger, chopped fine
1 teaspoon nutmeg
3/4 cup sugar
1/2 stick butter
2 tablespoons flour

Directions

Place all ingredients in a small sauce pan and cook on medium low until thick about 3 minutes. Set aside and cool.

Nutmeg Plum Glaze

Ingredients

1/4 cup plum syrup, warmed
4 tablespoons butter, softened
2 cups powdered sugar
2 teaspoons freshly grated nutmeg
A few tablespoons hot water as needed

Directions

Place all ingredients in a medium bowl and mix. Add hot water until thick and smooth like a paste.

Ginger Apple Tart Tatin

March 9th, 2012 § 0 comments § permalink

Serves 8-10

Traditional Tart Tatin are made with apples and is essentially an upside down pie!

Ingredients

1½ cups flour
1 tablespoon turbinado sugar
½ teaspoon cardamom, ground
2 sticks (16 tablespoons) unsalted butter, 1 stick cubed and ice cold the other room temperature
4-6 tablespoons ice cold water
5 medium tart apples (pink ladies, honey crips, jonagold or braeburns), peeled quartered lengthwise and cored
1 teaspoon lemon zest
2 tablespoons lemon juice
¼ cup light brown sugar
2 teaspoons ginger, freshly grated
½ cup sugar
Ginger Whipped Cream (recipe follows)

Directions

In a large mixing bowl combine the flour, sugar and cardamom and mix well. Using a pastry cutter cut the ice cold butter cubes into the flour mixture swiftly until a crumbled mixture is formed. (A food processor is an easy alternative) Place the mixture in the freezer for a few minutes to get it ice cold again before adding the water. Add the ice water to the crumble mixture and using your fingers quickly mix it in just until the dough start to hold together. It will resemble a big course ball stuck together. You don’t want it smooth and you don’t want it to fall apart. Form the dough into a disc shape and place in a plastic bag and refrigerate for at least one hour and up to 2 days.

Preheat oven to 375°F. In a mixing bowl toss the apples with the lemon zest, juice, brown sugar and ginger and mix until the apples are completely covered by the sugar and ginger. In a cast iron pan heat the butter on high until melted. Stir in the sugar and using a wooden spoon mix slowly until a caramelized syrup starts to form. (The sugar will begin to turn a deep amber color) Reduce the heat to low and add the apples in and continue to cook, mixing well until the apples are beginning to cook and the sugars begin to combine. Take off the heat and arrange apples in a creative pattern in the caramel covering the bottom of the pan.

On a lightly floured surface, roll out the cold dough disc until it is about a half an inch larger than the cast iron pan. It should be about ½-¾ inch thick and again slightly larger than the pan. Make sure to work quickly and handle the dough as little as possible. Shake of any access flour and gently place the dough over the apples. Making sure to tuck the edges in along the inside of the pan. Cut a few tiny air holes in the top of the crust in order to allow heat to escape. Place in the oven and cook for about 25-30 minutes or until golden brown and semi crispy. Take out of the oven and allow to cool for about 10-15 minutes. Run a knife around the inside of the pan in order to loosen the grip of the dough on the pan.

Place a large flat serving dish on top of the pan and turn upside down, gently tapping if needed until the tatin releases. Serve warm with ginger whipped cream.

*Ginger Whipped Cream-whip 1 cup heavy cream, 2 tablespoons sugar and 1 teaspoon freshly grated ginger until whipped cream consistency!

Ginger Beet Prosecco

October 13th, 2010 § 0 comments § permalink

Makes 1

INGREDIENTS

Ginger beet syrup
Prosecco

PREPARATION

Place one ounce of ginger beet syrup in a chilled champagne glass and fill with prosecco.
For the ginger beet syrup place 2 tablespoon grated & peeled fresh ginger & 2 medium peeled red beets cut into cubes in a saucepan with ½ cup water and ½ cup sugar. Bring to a boil and let simmer for 3-4 minutes, cool and strain.

Ginger Blackberry Buttermilk Scones

April 19th, 2011 § 0 comments § permalink

Makes 6 scones

Ingredients

2 â…“ cups all purpose flour
â…“ teaspoon baking soda
½ tablespoon baking powder
¾ teaspoon salt
¼ cup sugar
½ cup (1 stick) unsalted butter, cold and cut into 1-inch cubes
¾ cups buttermilk
1 teaspoon grated fresh ginger
¾ cups dried ginger blackberries, chopped
1 ½ tablespoons unsalted butter, melted
Coarse or raw turbinado sugar

Directions

Preheat the oven to 400°F. Prepare a baking sheet by lining it with parchment paper and set aside.

Sift together the flour, baking soda, and baking powder in a bowl. Add the salt and sugar, and combine. Scatter butter cubes into the dry ingredients in the mixing bowl and using your hands or a pastry blender, cut butter into flour mixture just until butter pieces are the size of peas. Pour in the buttermilk, ginger and berries, and mix just until the dough just comes together. Flour a clean surface, and place the dough onto it, shaping it into a long rectangle (about 5 inches wide and 1 ½ inches thick).

Brush the dough with melted butter, and generously sprinkle with the sugar. Cut the dough into 6 even sized triangles, and transfer them to your baking sheet. Bake the scones for 25 to 35 minutes or until the tops are lightly browned.

Ginger Blackberry Sparkling Wine (Argentina)

January 18th, 2011 § 0 comments § permalink

Our beautiful blackberries are paired with ginger in this sweet & spicy sparkling wine, it’s both exotic and colorful and the spiciness of the ginger balances nicely with the sweetness of the berries. In Argentina, berries and sparkling wine go hand in hand!

Makes one drink

INGREDIENTS

¼ cup sugar
¼ cup water
2 teaspoons ginger, peeled and chopped fine
8 ounces blackberries
4-5 ounces sparkling wine

DIRECTIONS

In a medium saucepan combine the sugar, water, ginger and blackberries, bring to a boil, reduce heat and turn low and let simmer for about 10 minutes. Allow to cool. Process the mixture in a blender and blend until smooth. Strain through a fine mesh strainer.

To assemble the drink, place 1 ounce of the blackberry ginger liquid on the bottom of the champagne flute and fill with sparkling wine. Garnish with a blackberry or a fresh ginger silver.

Ginger Brown Rice Coconut Milk Mango Risotto

November 9th, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

2 tablespoons butter
1 cup fresh mango, peeled and cubed
2 tablespoons fresh ginger, peeled and chopped
1 cup short-grain brown rice, rinsed
1 cup coconut milk
2 cups milk, warmed
1 vanilla bean, split
¼ cup shredded coconut

PREPARATION

In a medium-size saucepot over medium heat, melt 2 tablespoons butter and add mango and ginger, sauté for a few minutes. Then add brown rice, cook stirring constantly, for 1 minute. Add coconut milk, milk and vanilla bean. Turn the heat to high, bring to a boil, then reduce heat to medium-low and simmer until tender and liquid is reduced, creamy and thick, about 20 minutes.

Meanwhile, in a separate small sauté pan, add coconut and toast until golden brown.

To serve, spoon risotto into bowls and garnish with toasted coconut.

Ginger Cardamom Pear Jam

January 2nd, 2011 § 0 comments § permalink

INGREDIENTS

1 pound pears, semi ripe, peeled, cored and chopped and put in lemon water (to keep from browning)
2 cups sugar in the raw
1 tablespoon lemon juice
2 tablespoons fresh ginger, chopped fine
1 teaspoon ground cardamom
1 cardamom pod, split and seeds removed
1 egg white, for brushing tops of pop tarts
2 tablespoons soy or rice milk (vegan option), for brushing tops of pop tarts

DIRECTIONS

In a saucepan over medium heat add ingredients and cook until sugar is dissolved and mixture starts to thicken and reduce. Take off heat and let cool before using to fill pop tart.

Preheat oven to 350°F.

Lay one rolled piece of pie dough on a parchment lined baking sheet and place filling in the center. Cover with another piece of dough and crimp edges closed. Brush top with egg white or soy or rice milk (vegan option) and sprinkle with topping of choice. Bake in preheated oven for 20 minutes or until golden brown. Serve warm.

Suggested Crust: Whole wheat, plain, cornmeal
Suggested Topping: Poppy seeds, sesame seeds, flag seeds

Ginger Carrot Muffins with Ginger-Spice Butter

March 31st, 2011 § 0 comments § permalink

Makes 12 muffins

Ingredients

For the ginger carrot muffins

1 cup all purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons fresh nutmeg, grated
2 teaspoons fresh cinnamon, grated
½ teaspoon (a pinch) ground cloves
½ teaspoon salt
¼ cup light brown sugar
â…“ cup honey
1 cup soy yogurt
¼ cup coconut milk
1 teaspoon vanilla
2 teaspoons fresh ginger, peeled and grated
1 cup carrots, shredded
½ cup raisins
Coarse sugar

For the ginger-spice butter

½ stick margarine, softened
1 teaspoon fresh ginger, peeled and grated
1 teaspoon fresh nutmeg, grated
1 teaspoon fresh cinnamon, grated

Directions

For the ginger carrot muffins

Preheat oven to 400°F. Prepare a 12 cup muffin tin by spraying with non-stick cooking spray.

In a large bowl whisk together flours, baking powder, baking soda, nutmeg, cinnamon, cloves, salt and sugar, and set aside. In another large mixing bowl whisk together honey, soy yogurt, coconut milk, vanilla and fresh ginger until smooth. Add in carrots and mix well. Combine together the flour and carrot mixtures a little at a time until thick but still smooth. Fold in the raisins and mix gently.

Pour the batter into the prepared muffin tins. Sprinkle course sugar over the 12 muffins and pat in slightly with fingertips. Bake for 20-25 minutes, until golden brown and a toothpick that is inserted comes out clean. Serve with ginger-spice butter.

For the ginger-spice butter

In a small bowl combine all ingredients and mix well. Spread on warm muffins.

Ginger Carrot Wholegrain Pancakes

July 29th, 2011 § 0 comments § permalink

Makes 6-8 cakes

Ingredients

1½ cups whole wheat flour
1½ cups 1% milk
½ cup wheat bran
½ cup carrot puree (cooked & blended carrots)
½ cup buckwheat flour
3 large eggs
¼ cup all purpose flour
2 tablespoons lowfat plain yogurt
½ teaspoon baking powder
1 teaspoon grated ginger

Directions

In a large bowl, combine all dry ingredients. In a medium sized bowl, combine all wet ingredients, making sure to break up eggs. Add wet ingredients to dry along with grated ginger and stir. (Place all ingredients in a large measuring cup for easy pour). Heat a large non-stick skillet over medium heat, and coat with cooking spray. Pour ¼ cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Serve with ginger maple syrup.

Ginger Carrot Wholegrain Pancakes with Ginger Maple Syrup

October 8th, 2010 § 0 comments § permalink

Makes 6-8 cakes

INGREDIENTS

1½ cups whole wheat flour
1½ cups 1% milk
½ cup wheat bran
½ cup carrot puree (cooked & blended carrots)
½ cup buckwheat flour
3 large eggs
¼ cup all purpose flour
2 tablespoons lowfat plain yogurt
½ teaspoon baking powder
1 teaspoon grated ginger

PREPARATION

In a large bowl, combine all dry ingredients. In a medium sized bowl, combine all wet ingredients, making sure to break up eggs. Add wet ingredients to dry along with grated ginger and stir. (Place all ingredients in a large measuring cup for easy pour). Heat a large non-stick skillet over medium heat, and coat with cooking spray. Pour ¼ cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Serve with ginger maple syrup.

Ginger Maple Syrup

INGREDIENTS

½ cup maple syrup
1 teaspoon grated ginger

PREPARATION

In small sauepan over medium-low heat, add maple syrup and ginger and warm through.

Ginger Citrus Basil Cosmopolitans with Citrus Basil Sugared Rims

November 5th, 2009 § 0 comments § permalink

Serve herbal sugars on the rims of fancy drinks, sprinkle over fruits or fruit salads, sprinkle on meats, vegetables and seafood before grilling to enhance cartelization, scatter on top of fresh butter cookies or pound cake, serve in little bowls for tea, or make your own flavored whipping cream by adding herbal sugar to heavy whipping cream before blending.

Makes 3 cups simple syrup and a lot of drinks

INGREDIENTS

Juice and zest of 3 navel oranges
Juice and zest of 4 lemons
Juice and zest of 3 limes
Juice and zest of 4 tangerines
¼ cup sliced ginger plus 1 Teaspoon finely grated ginger
¼ cup basil leaves + ¼ cup chopped basil leaves
1 cup sugar + ½ cup sugar
Vodka
Sparkling Water
Lime slices for garnish

PREPARATION

For ginger citrus basil sugar:
Preheat oven on200 degrees for 15 minutes. Place zest of all citrus, grated ginger, chopped basil and 1/4 c sugar on a aluminum foil lined cookie sheet, spread out flat and bake for about 40 minutes. Take out of oven and let cool for 15 -20 minutes. Break apart with fingers in a small mixing bowl Until mixture is very fine like sand. (alternatively use a spice grinder or blender)

For simple syrup:
Place all juice in a large measuring cup to get exact measure of total juice from all citrus. Pour into a medium saucepan. Add the exact amount of sugar as the juice approx 1 ½ cups. Add ginger slicesand stir well. Bring to a slow rolling boil and turn the heat on very low. Continue to cook About 3-4 minutes until all the sugar is dissolved and the mixtures arebeginning to thicken. Turn off heat, and place basil leaves in mixture. Set aside and let steep for about 20-30 minutes. Strain and set aside.

For cosmopolitans:
Mix 4 ounces of vodka or 6 for a stronger drink and 10 ounces of simple syrup mixture in a shaker filled with ice add 2 ounces of sparkling water. Shake well and strain into a martini glass that has been rimmed with the ginger basil citrus sugar, garnish with a lime: for the rim: In a shallow small dish large enough to fit the rim of a glass place a small amount of sugar to cover the bottom of the dish, take a lime wedge and roll over rim of glass, dip the rim of the glass in the ginger citrus sugar mixture turning the glass until the rim is coated.

Ginger Cream Cheese Ice Cream

May 27th, 2011 § 0 comments § permalink

Makes 4 cups

Ingredients

1 cup cream cheese
1½ cup whole milk
¾ cup sugar
2 tablespoons orange juice
1 tablespoons orange zest
1 tablespoon fresh ginger, chopped
1 teaspoon freshly grated nutmeg
Pinch of salt
½ cup heavy cream

Directions

In a blender, blend cream cheese, whole milk, sugar, orange juice and zest, nutmeg and salt until very smooth in texture. Transfer to a medium mixing bowl and whisk in heavy cream until combined. Chill the mixture for a few hours in the refrigerator and then follow the instructions for your ice cream maker.

Ginger Honey Glaze

August 11th, 2011 § 0 comments § permalink

Makes ½ cup

Ingredients

½ cup honey
1 tablespoon fresh ginger, chopped fine

Directions

Combine all ingredients in a small sauce pan and bring to a low simmer for about 5 minutes or until mixture is loose and mixed and ginger is infused.

Ginger Honey Mint Dressing

November 9th, 2009 § 0 comments § permalink

Makes approx ¾ cup

INGREDIENTS

¼ cup honey
1 teaspoon grated ginger
Juice and zest of 1 lime
1 tablespoon fresh mint, chopped fine

PREPARATION

In a small mixing bowl, whisk together all ingredients together until blended well.

Serve over fresh tropical fruit like spring mangoes, papaya and pineapples……

Ginger Infused Mulled Wine

November 30th, 2010 § 0 comments § permalink

Makes 1½ liters of mulled wine

INGREDIENTS

2 bottles dark red wine (Syrah, Zinfandel or Cabernet Franc)
1 cup pear brandy
1 medium Valencia orange, sliced
1 inch piece of ginger, peeled and sliced thin
2 whole cloves
1 cinnamon stick
¼ cup brown sugar

PREPARATION

Place all ingredients in a large pot and simmer for about 20-30 minutes. Serve warm.

Ginger Lemon Meringue Tarts

October 3rd, 2011 § 0 comments § permalink

Ingredients

4 egg yolks (reseve whites for meringue)
13 cup cornstarch
1½ cups water
113 cup sugar
¼ teaspoon salt
3 tablespoons butter
½ cup lemon juice
1 tablespoon finely grated lemon zest
1 box gingersnap cookies (2 cups)
2 tablespoons butter, melted
4 egg whites
Pinch of salt
2 tablespoons sugar

Directions

Pre-heat oven to 350°F. Grind gingersnaps into crumbs. Add butter and press into tart molds. Place on a sheet pan for easy transport. Whisk egg yolks in medium size mixing bowl and set aside.

Over a double boiler, combine cornstarch, water, sugar, and salt. Whisk to combine, stirring frequently. Allow mixture to thicken. Add hot mixture to egg yolks and stir until you have added at least half of the mixture. Return egg mixture to double boiler, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture over gingersnap crumbs and top with meringue while filling is still hot. Cover filling with meringue (can use a piping bag). Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack.

For meringue

Place egg whites and pinch of salt in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes.

Ginger Lime Shrimp Satay with Chili Honey Sauce

October 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1½ pounds medium to large sized shrimp
Wooden skewers presoaked
1 tablespoon fresh ginger, grated
3 cloves of garlic, grated
2 tablespoons fresh mint, chopped fine
Zest of 1 lime
Juice of 3 limes
1 teaspoon salt
1 tablespoon spicy sambal
Chili Honey Sauce (recipe follows)

Directions

Mix the ginger, garlic, lime juice and zest, salt and sambal together in a bowl until well combined. Place the shrimp in the marinade and marinade overnight or for at least an hour. Thread the shrimp on the skewer into a row of shrimps. Grill until crispy on the outside and tender on the inside or about 2 minutes per side. Brushing with the marinade as desired. Serve with Chili Honey Sauce.

Chili Honey Sauce

Makes ¾ cup

Ingredients

½ cup honey, warmed
¼ cup spicy sambal

Directions

Mix together all ingredients thoroughly. Let stand for about 20 minutes before serving, servee warm over satay.

Ginger Mint Iced Tea

April 9th, 2012 § 0 comments § permalink

Makes 1 pitcher

Ingredients

1 large bunch of fresh mint leaves
1 tablespoon lemon zest
½ cup lemon juice
¼ cup fresh grated ginger
1 cup Honey Syrup*
Water

Directions

Combine all ingredients except water in a pitcher and stir well. Add ice and then fill with water.

*Honey Syrup – Whisk together 1 cup honey with ¼ cup hot water until emulsified. Cool.

Ginger Pear Asian Martini Cocktail (The Gingy)

September 12th, 2011 § 0 comments § permalink

Makes 1 cocktail

Using a sweeter fuller bodied gin similar to the Old Tom style is perfect for this cocktail highlighting spicy, black pepper and vanilla note. This cocktail is delicate and complex at the same time, like a true Gingy is.

Ingredients

2 ounces pear infused old tom gin
1 ounce Canton ginger liquor
½ ounce lemon juice
1 ounce of ginger spiced simple syrup
Dry sparkling wine
Asian Pear Slices for garnish
Cinnamon

Directions

In a shaker filled with ice, combine the gin canton liquor, lemon juice and simple syrup and shake vigorously. Strain into a martini style class and fill with sparkling wine. Garnish with a sliced pear float and a pinch of cinnamon.

**Pear infused gin: place 1 Asian pear sliced thin in a quart of gin and let stand in a cool dark place for 3 days.

**Ginger spiced syrup: place 13 cup honey, ½ cup light brown sugar, ½ cup water, 2 tablespoons fresh ginger, 2 teaspoons freshly grated cinnamon, 1 teaspoon cracked black peppercorns, and a sliced open vanilla bean. Stir, bring to a boil and let simmer on low for 8-10 minutes. Cool and strain.

Ginger Pumpkin Pancakes, Nutmeg Star Anise Butter & Ginger Maple Syrup

December 9th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 cup all purpose flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
2 teaspoons freshly grated fresh ginger
1 large egg
3/4 cup milk
3/4 cup canned or fresh pumpkin
1/4 cup yogurt
2 tablespoons butter, melted

Directions

Sift together all dry goods in a medium bowl. Next, whisk together all wet ingredients in a large bowl until smooth. Slowly add a little of the dry mix to the wet whisking as you go until all the dry mix is incorporated and the batter smooth. Add more milk for a thinner batter. Heat a well greased griddle or a skillet to medium high and cook pancakes until golden brown on both sides! Serve with nutmeg star anise butter and ginger maple syrup.

Nutmeg, Star Anise Butter: In a small sauce pan heat up butter and add one start anise and 1 teaspoon of freshly grated nutmeg. Take off heat when butter is melted and pour into a small bowl. Let sit until butter sets up again. Discard star anise before serving.

Ginger Maple Syrup: In a small saucepan heat 1 cup maple syrup and add 2 teaspoons fresh ginger, chopped fine. Let infuse on low for about 4 minutes. Take off heat and strain only if desired.

Ginger Sage Maple Glazed Ham

December 6th, 2010 § 0 comments § permalink

Wine Pairing: Domaine de la Chevalerie, Bourgueill “Cuvee Chavalerie” – Organic 2001, France.
This is an old Cab Franc Producer that has been producing traditional Cab Francs for generations. This wine is super robust, extremely herbaceous, and quite elegant. It is extremely compatible with the potent sage and ginger and excellent with the saltiness of the ham. It retails for around $23.

INGREDIENTS

For the Brine

One whole bone in fresh ham, skinned and trimmed, slashes cut, leaving a thin layer of fat
6 quarts water
1 cup sea salt
1 cup light brown sugar
¼ cup fresh ginger, chopped fine
1 whole nutmeg, cracked and broken

For the Spice Rub

2 tablespoons black pepper, cracked medium fine
1 teaspoon ginger powder
1 teaspoon dried sage leaves
2 tablespoons sea salt

For the Glaze

1 cup maple syrup
2 teaspoon fresh ginger, chopped fine
6-8 sage leaves
Sage brush (a bunch of sage tied together to form your glazing brush)

PREPARATION

Brining

In a large pot, bring all items for brining to a boil, stirring occasionally until all the sugar and salt is dissolved. Cool mixture and add ham to pot – mixture should completely cover the ham, if it does not make more brine! Refrigerate for 1 to 2 days, turning the ham a few times. Drain the brine, and let the ham rest on a roasting pan with a rack, allowing the brine residual to drip down into the pan. Pat the ham dry with paper towels.

Glaze

In a medium saucepan, heat the maple syrup, sage leaves, and the ginger to just before boiling, let the maple syrup infuse for about 15 minutes or until the spicy ginger flavor is very apparent. Take off heat, and allow to cool. Set aside. Make your sage brush by twisting kitchen twine around the stems of a bunch of sage leaves.

Spice Rub

Pre-heat oven to 375°F.

In a medium bowl, mix up all the spice mix ingredients. Rub mixture all over ham. Place ham in the pre-heated oven, and bake according to weight based on the table below. A 15-pound ham with the bone intact should take a total of 3 to 4 hours. Let the ham bake uninterrupted, and then in the last hour begin the glazing process. Glaze with the sage brush every 10 minutes until entire ham is browned. During the last 10 minutes of cooking, turn the oven temperature up to 425°F, and let the ham get a bit crispy and caramelized.

Ginger Spice Butter

July 29th, 2011 § 0 comments § permalink

Makes ½ cup

Ingredients

½ stick butter, softened
1 teaspoon fresh ginger, peeled and grated
1 teaspoon fresh nutmeg, grated
1 teaspoon fresh cinnamon, grated

Directions

In a small bowl combine all ingredients and mix well. Spread on warm muffins.

Ginger Squash Cake

November 4th, 2010 § 0 comments § permalink

Recipe adapted from Susan G. Purdy

Makes 1 Bundt Cake

INGREDIENTS

2 tablespoons unsalted butter, softened
313 cups flour
1½ teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon salt
2 teaspoons ground cinnamon
¾ teaspoons ground ginger
½ teaspoon ground allspice
1½ cups sugar
1¼ cups dark brown sugar, packed
1 cup canola oil
5 large eggs, beaten
2 cups baked Sugar Pie pumpkin or Kabocha squash
23 cup buttermilk
2 tablespoons fresh ginger, chopped
Orange Ginger Glaze, recipe follows
Chopped walnuts, optional

PREPARATION

Preheat oven to 350°F. Prepare a Bundt pan with softened butter. Sift all dry ingredients in a large mixing bowl. In a separate bowl, add sugars, canola oil and eggs, mix well. Add to dry ingredients and mix just until combined. Next, add pumpkin, buttermilk and ginger and combine. Pour all ingredients in the prepared Bundt pan and cook for 40 to 45 minutes (test with tooth pick, until it comes out clean). Cool and poke holes on top of cake for Orange Ginger Glaze. Drizzle glaze over top and add chopped walnuts. Serve once cooled.

Orange Ginger Glaze

INGREDIENTS

1½ cup powdered sugar
2 tablespoons honey
1 tablespoon fresh ginger, chopped superfine
1 pinch salt
¼ tablespoon vanilla extract
3 tablespoons heavy cream
zest of one orange
1 to 2 tablespoons orange juice

PREPARATION

In a medium-size bowl, add all ingredients and combine until pourable consistency.

Ginger Squash Cake

Ginger Whipped Cream

February 24th, 2011 § 0 comments § permalink

Makes approximately 1 cup

INGREDIENTS

1½ cups heavy cream, chilled
A ½” piece of ginger, peeled and grated
1 tablespoon sugar
1 teaspoon vanilla extract

DIRECTIONS

In a large bowl, add cream, and whip until soft peaks form. Add ginger, sugar, and vanilla, and continue to whip until stiff peaks form. Serve with lime pie.

Ginger Zucchini Cupcakes with Spiced Cream Cheese Frosting

December 20th, 2011 § 0 comments § permalink

Makes 1 dozen cupcakes

Ingredients

1½ cup all purpose flour
½ cup whole wheat flour
1 teaspoon cinnamon
½ teaspoon all spice
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon fresh ginger, grated
1 teaspoon vanilla
2 teaspoons orange zest
2 tablespoons orange juice
2 medium zucchinis, grated (peels left on)
¾ cup olive oil
¾ cup honey
2 eggs, beaten

For the frosting

1 cup (8 ounces) cream cheese, softened
2 tablespoons butter, softened
½ cup powdered sugar
1 teaspoon vanilla
1 teaspoon orange zest
1 tablespoon orange juice
1 teaspoon fresh ginger, grated
1 teaspoon cinnamon, freshly grated
½ teaspoon nutmeg, freshly grated

Directions

Pre-heat oven to 375°F. Line muffin tin with liners or grease them well. In a large bowl combine the dry ingredients and mix well. Flours, cinnamon, all spice, salt, and baking powder. In another bowl combine the wet ingredients; ginger, orange zest, orange juice, zucchini, olive oil, honey, and eggs, and mix well until smooth and creamy. Slowly combine the dry into the wet, a little at a time until totally combined and smooth. Divide the mixture evenly amongst the muffin cups and bake for about 20-25 minutes or until golden brown and a toothpick inserted comes out clean. Take out of the oven and allow to cool a few minutes. Take the cupcakes out of the muffin tins and let cool completely. Frost with cream cheese frosting.

For the frosting

With a mixer or with a strong hand combine all the frosting ingredients and mix until totally smooth and creamy. Frost the cupcakes and dust with a pinch of freshly grated nutmeg.

Ginger, Chicken & Shitake Sticky Buns

December 9th, 2011 § 0 comments § permalink

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Dough-Chinese Steamed Buns

Ingredients

1 tablespoon active dry yeast
1 teaspoon white sugar
1/4 cup all-purpose flour
1/4 cup water
1/2 cup warm water
11/2 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons white sugar
1 tablespoon vegetable oil
1/2 teaspoon baking powder

Directions

1. Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.

2. Mix ini 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 21/2 to 3 hours.

3. Punch down dough, and spread out on a floured board. Sprinlke baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.

Ginger Shitake Chicken

Ingredients

1/2 pound cooked chicken thighs (boneless, skinless) shredded and chopped
1 cup Shitake mushrooms, chopped
2 teaspoons ginger, chopped fine
2 teaspoons garlic, chopped fine
1/4 cup scallions, sliced thin
1 tablespoon dark soy sauce
2 tablespoons rice wine vinegar
1 tablespoon brown sugar
1/4 cup soy sauce
1/4 cup water
1 tablespoon corn starch
1 recipe Chinese Steamed Buns

Directions

1. In a medium sauce pan heat all mix chicken ingredients and bring to a boil until thick.

2. Prepare dough for Chinese Steamed Buns.

3. Shape dough into balls. Roll each out into a circle (like Won-Ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seams down onto wax paper squares. Let stand until doubled, about 30 minutes.

4. Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. .Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.

5. REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish “blisters” on bun surfaces. Continue steaming batches of  buns until all are cooked.

Ginger-Beet Lemonade

April 20th, 2011 § 0 comments § permalink

Makes one Pitcher

Ingredients

2 cups ginger-beet syrup (ginger, beets, sugar)
2 cups fresh lemon juice
water

Directions

To make the ginger beet syrup place ½ cup freshly grated beets, 1 cup sugar, 1 cup water and 1 tablespoon freshly grated ginger in medium saucepan and bring to a boil. Reduce heat and simmer for about 3-5 minutes. Strain and cool. In a large pitcher combine the syrup, the lemon juice and water. Stir well and serve over ice!

Ginger-Chicken Foil Packs with Baby Bok Choy

December 8th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 chicken breasts cut into thin strips
Salt & Pepper
1/4 cup rice wine vinegar
1/4 cup tamari
3-4 baby bok choy heads, leaves
4 shitake mushrooms, chopped
1 tablespoon ginger, chopped fine
3 cloves garlic, chopped fine
1 tablespoon fresh Thai basil leaves, chopped

Direction

Pre-heat oven to 350°F degrees. In a large bowl mix together all ingredients until well mixed. Place in 2-3 foil packs and bake for about 15 minutes.

Folding packets: Take a large sheet of parchment or aluminum foil and place goods in the middle, fold making sure none of the liquid can escape. Place on a baking sheet in case drips happen.

Ginger-Lime Basil Coolers

October 7th, 2011 § 0 comments § permalink

Makes One Pitcher

Ingredients

2 chunks of fresh ginger the size of a small sized hand each
2 cups fresh basil leaves
1 cup sugar
3-4 lime juiced
2 liters seltzer water
2 cups water

Directions

Wash and scrub ginger well, remove skin by scraping ginger with a spoon, not worrying too much about getting peel off. Chop ginger up into small chunks, lime chopping an onion roughly. In a medium sauce pan place ginger, basil leaves and 2 cups water and bring to a boil, let simmer for about 15 minutes. Take off burner and let rest until room temperature. Strain and discard ginger basil pulp. Add 1 cup of sugar and place back on burner, bring to a boil and then reduce temperature to simmer about 5 minutes. Cool mixture completely.

In a pitcher combine ginger basil syrup and lime juice and 1-2 liters seltzer water, until desired sweetness and taste. Chill & serve over ice.

Gingito (Dominican Republic)

January 18th, 2011 § 0 comments § permalink

Another sweet and peppery addition to the mix. Ginger and basil combine well in this deep dark powerful vixen of a drink!

Makes one drink

INGREDIENTS

2 ounces ginger black pepper infused dark rum, recipe below
1 ounce ginger red basil cinnamon syrup, recipe below
1 ounce lime juice
Ginger, clove, black pepper bitters
Lime peel, for garnish

DIRECTIONS

Combine all items in a shaker and shake with ice. Strain into a martini style glass and place a few drops of the ginger, clove, black pepper bitters on top. Garnish with a lime peel.

Ginger, Black Pepper Rum

Makes 4 cups

INGREDIENTS

½ cup ginger, peeled and sliced
1 tablespoon cracked black peppercorns
4 cups Dark Rum

DIRECTIONS

Spice all ingredients in a quart container and let infuse about 5-7 days. 5 days for less spicy, 7 days for spicier.

Ginger Red Basil Cinnamon Syrup

Makes 1 cup

INGREDIENTS

½ cup water
½ cup sugar
½ cup ginger, sliced
½ cup red basil
3 cinnamon sticks

DIRECTIONS

In a medium sauce pan place all ingredients. Bring to a boil and reduce to simmer, let simmer for about 5 minutes. Let cool and strain.

Goat Cheese Stuffed Cherry Tomatoes

October 13th, 2009 § 0 comments § permalink

Makes 6 servings.

INGREDIENTS

20 cherry tomatoes halved
1 ounce plain soft goat cheese
¼ c chopped basil
¼ c chopped parsly
¼ c chopped chives
1 T olive oil
Juice of a half of lemon
Salt/pepper

PREPARATION

Mix cheese and herbs and olive oil and lemon juice.  Season with salt and pepper.  Spoon cheese moisture onto the tops of the cherry tomatoes.

Goat Cheese Stuffed Piquillo Peppers

June 27th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

1 small shallot, chopped fine
2 teaspoons sherry vinegar
1 pinch chili flakes
½-1 cup goat cheese
1 tablespoon fresh parsley, chopped fine
½ tablespoon fresh thyme, chopped fine
½ tablespoon fresh chives, chopped fine
1 jar piquillo peppers
Olive oil & garlic
Sherry vinegar garnish
Salt

Directions

In a medium bowl, stir together, shallot, vinegar, chili flakes, goat cheese and herbs until fully combined. Split the piquillo pepper and spoon cheese into the inside. Place about 2-3 tablespoons olive oil and a few cloves of garlic in a large frying pan and heat to medium high heat. Cook the stuffed peppers about a minute on each side and serve immediately with a drizzle of sherry vinegar and a pinch of salt.

Goat Cheese Sundried Tomato and Pesto Pizza

October 24th, 2009 § 0 comments § permalink

This pizza has whole wheat crust topped with pesto sauce, sundried tomatoes and goat cheese baked to a bubble crisp perfection. Wonderful and special.

Goat Cheese, Watercress and Mixed Spring Pea Risotto with Pea Shoots

April 24th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

5 cups vegetable broth
2 tablespoons olive oil
1 shallot, chopped fine
1½ cups Arborio rice
½ cup dry white wine
1 cup fresh peas, blanched
1 cup watercress, chopped
¼ cup goat cheese, crumbled
Salt
Freshly ground pepper
Pea shoots, for garnish

DIRECTIONS

In a medium sized saucepot heat chicken broth until warm and simmer while making risotto. In a separate medium saucepot over medium heat, add olive oil. Cook shallot until translucent, about 5 to 7 minutes. Add rice and cook and stir for 1 minute. Next, add wine and cook until all liquid is absorbed. Add 1 cup vegetable broth, reduce and then add another ½ cup liquid every 7 minutes or so until rice is almost cooked through, about 20. Add peas and watercress and cook 5 minutes more. Remove from heat, and finish with goat cheese. Season with salt and pepper and serve garnished with pea shoots.

Gold Beet Goat Cheese Ravioli or Tortellini with Spring Herb Broth

March 30th, 2011 § 0 comments § permalink

Serves 6

Ingredients

For the ravioli & tortellini

1 cup gold beets, steamed until soft and mashed
1 tablespoon orange zest
2 tablespoons orange juice
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh tarragon, chopped fine
1 tablespoon fresh mint, chopped fine
1 tablespoon fresh cilantro, chopped fine
¼ cup goat cheese
1 Ger-Nis fresh pasta recipe

For the spring herb broth

2 cups Ger-Nis sweet onion broth
1 teaspoon fresh chives, chopped fine
1 teaspoon fresh mint, chopped fine
1 teaspoon fresh tarragon, chopped
1 teaspoon orange zest

Directions

In a small bowl, mash together beets, orange zest, orange juice, parsley, chives, tarragon, mint, cilantro, and goat cheese. Mix until smooth and set aside.

For the tortellini

Using fresh pasta sheets cut with cookie cutters cut pasta into 3 inch discs, place a teaspoon of filling on the center of one pasta sheet, making sure not to over stuff. Fold the pasta disc in half making a half disc. Using wet fingers, seal all sides of tortellini by pinching down, making sure they are sealed well. Then fold the two sides of the half sphere towards each other and using your finger to make a small center hole, you will basically be forming a donut shape.

For the ravioli

Using fresh pasta sheets cut into about 2 square inches, add 1 dollop of filling. Cover with another 2 inch pasta square. Using wet fingers, seal all sides of ravioli by pinching down, making sure the raviolis are sealed well.

Place the raviolis or tortellini’s in lightly simmering sweet onion broth and cook for about 3 minutes or until the raviolis or tortellini’s float. Add orange zest and fresh herbs the last minute of the cooking time. Serve in a bowl with the broth and herbs.

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.

Grand Marnier Soufflé

April 5th, 2011 § 0 comments § permalink

Serves 8

Ingredients

â…“ cup orange jam or marmalade
2 tablespoons Grand Marnier
1 cup egg whites
Crème Anglaise, to serve (recipe follows)

Directions

Preheat oven to 350ËšF. Prepare 6 ounce ramekins by buttering and sugaring the inside. Tap out excess sugar.

In a small bowl, whisk orange jam or marmalade and Grand Marnier together. In a large separate bowl, whisk egg whites until firm peaks. Fold in jam mixture. Pour into ramekins and bake until soufflés rise, about 10 to 15 minutes.

Recipe Property of Ger-Nis

Crème Anglaise

Makes 2 cups

Ingredients

6 egg yolks
1 cup heavy cream
1 cup milk
1 teaspoon vanilla extract
6 tablespoons sugar
¼ teaspoon salt

Directions

In a medium sized bowl, add egg yolks and set aside. In a medium sized saucepan over medium heat, add heavy cream, milk, sugar and vanilla extract together. Bring milk mixture to simmer and gradually whisk hot milk mixture into egg yolks. Return custard to saucepan and stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill.

Recipe Property of Ger-Nis

Grape Leaves

October 11th, 2010 § 0 comments § permalink

Makes 24

INGREDIENTS

2 (1 lb) jars grape leaves or pack of 12
2 carrots, peeled and grated
2 cups cooked basmati rice
¼ cup feta cheese, crumbled
sautéed with onions and garlic
cooled Salt and pepper, to taste
5 scallions, roughly chopped
Yogurt Sauce, recipe below

PREPARATION

Preheat oven to 450ËšF. In a large pot of boiling water, blanch grape leaves for 1-2 minutes to remove vinegar solution. Remove and once cooled, trim stems. In a large bowl, combine cooked rice, carrots, scallions and feta and season with salt and pepper. Place single grape leaf on cutting board and add a small amount of the rice mixture in the middle, fold in on both sides and roll away from you to form a small cylinder. Repeat until finished. Place grape leaves on sheet trays with a small amount of water (to prevent sticking) for 2-3 minutes, or until warm. Serve immediately with yogurt sauce.

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

Grape Leaves

Grape Raita

January 14th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

3 cups plain yogurt
1½ cups seedless grapes, halved
2 teaspoons ground toasted cumin
2 teaspoons sugar
½ teaspoon cayenne pepper or paprika
Salt

For the tempering oil:

3 tablespoons canola oil
2 teaspoons cumin or black mustard seeds
1 teaspoon fennel seeds
6 fresh or 10 frozen curry leaves, torn into pieces (optional)

DIRECTIONS

Whisk the yogurt in a bowl until smooth and lightened. Stir in the grapes, and then the cumin, sugar, and cayenne or paprika. For the tempering oil, heat the oil with the cumin or mustard seeds in a small frying pan or kadai over medium-high heat. Cook until the cumin seeds darken or the mustard seeds crackle, 1 to 2 minutes. (Cover pan if using mustard seeds; they crackle and pop.) Add the fennel seeds and curry leaves, if using, and cook uncovered, stirring, 5 to 10 more seconds. (Stand back if using curry leaves; they spit when they hit the hot oil.) Pour over the yogurt, and chill well. Just before serving, stir in the salt.

© Recipe Property of Suvir Saran

Grapefruit & Fennel Frond Soda

March 24th, 2013 § 0 comments § permalink

Grapefruit Fennel Frond Soda

Makes 1 pitcher


Ingredients

2 tablespoons fresh mint leaves
2 tablespoons fresh ginger, peeled and chopped fine
½ cup sugar
¾ cup water
1 cup fresh grapefruit juice
½ cup fresh fennel juice (juiced with fennel fronds) 
Ice
Seltzer water

Directions

In a medium sauce pan combine the mint, ginger, sugar and water.  Bring to a boil while stirring to dissolve all the sugar.  Reduce heat and simmer for about 5-10 minutes.  Take of the heat and set aside to cool completely.  Strain.  In a large pitcher filled with ice, place the ginger syrup, carrot and lime juice and stir well, fill with seltzer to taste.

Grapefruit & Thyme Winter Rev Up

April 20th, 2011 § 0 comments § permalink

Ingredients

½ cup fresh thyme leaves
¼ cup fresh mint leaves
¼ cup grapefruit zest
1 cup Epsom salts

Directions

Prepare a piece of cheesecloth by cutting it into a 12 X 12 inch square and set aside. Crumble up all herbs, releasing all the oils. Lay the cheese cloth out flat, and pile the ingredients into the center. Tie the pouch with the kitchen twine, and toss it into your bath!

Grapefruit and Avocado Salad

February 24th, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

4 cup mixed greens
2 Ruby red grapefruits
2 avocados, chopped
2 tablespoons avocado oil or extra-virgin olive oil
Maldon salt
Freshly ground black pepper

DIRECTIONS

On a large platter, arrange mixed greens. To prepare the grapefruit segments, use a serrated knife to slice off both ends of each orange, and then stand upright on a cutting board. Following the curve of the fruit, cut away the peel and white pith. Working over a small bowl (to reserve any juices), use your serrated knife to cut into each orange segment being sure to avoid the white pith to create clean grapefruit segments, and arrange on top of mixed greens. Arrange chopped avocados around as well. Drizzle avocado or extra-virgin olive oil over salad, and season with salt and pepper. Serve immediately.

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.

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.

Grapefruit Parsley & Lemon Thyme

April 24th, 2011 § 0 comments § permalink

INGREDIENTS

½ cup fresh parsley leaves
½ cup fresh lemon-thyme leaves
¼ cup grapefruit juice

DIRECTIONS

Press the parsley and lemon-thyme through a juicer. Mix herb juice and grapefruit juice in a small glass.

Grapefruit Tarragon Soda

February 24th, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

½ cup water
1 cup sugar
2 fresh tarragon sprigs
2 cups fresh grapefruit juice
Ice
Soda water

DIRECTIONS

In a small saucepan over medium heat, add water, sugar, and tarragon, and warm until sugar is dissolved and syrup is infused with tarragon. Strain syrup and cool. Once chilled, add tarragon syrup to grapefruit juice.

To serve, fill a glass with ice and add 3 to 4 ounces of grapefruit tarragon juice and top with soda water. Stir, and serve.

Grapefruit Tarragon Sorbet

October 21st, 2009 § 0 comments § permalink

INGREDIENTS

2 cups of grapefruit juice
juice and zest of 2 limes
3/4 cup tarragon syrup
¼ c chopped tarragon

PREPARATION

2 cups of grapefruit juice preferably red or ruby for best color, juice and zest of 2 limes, 3/4 cup tarragon syrup (see hot herb trend section for recipe) and ¼ c chopped tarragon. Mix together all ingredients and freeze in an ice cream maker.

Gravlox

November 1st, 2009 § 0 comments § permalink

Gravlox is a cold, cured salmon with Scandinavian origins. Gravlox literally means “buried salmon.” It is made by covering the salmon with sugar, salt, black pepper and other seasonings including dill or other fresh herbs. Once it is seasoned, the fish is wrapped in plastic wrap and placed under heavy weights in the refrigerator for up to four days. After four days, the seasonings are removed and the salmon is served after it is sliced very thin. Gravlox is a delightful fresh tasting way to eat salmon.

INGREDIENTS

I medium salmon filet (a thin filet works best)
1/2 c kosher salt
1/2 c raw pure sugar
1 large bunch fresh dill chopped fine
¼ c mustard seeds
½ c vodka

PREPARATION

Place a large sheet of plastic wrap in a large baking dish. Place the salmon skin side down in the baking dish so that the flesh is exposed. Brush or spoon the vodka over the fish and coat evenly. Next, sprinkle the dill and mustard seeds evenly over the fish, mix the sugar and salt together in a bowl and sprinkle mixture over the fish so that it is completely covered. Wrap the fish in the plastic wrap and place it in the refrigerator. Place a heavy or weighted dish on top of the salmon in order to keep the fish flattened. Flip the salmon about twice a day and leave it in the refrigerator for two and a half to four days. Scrape the salt, dill and mustard mixture off of the salmon, slice thin and serve!

Gravlox with Dill Oil

November 1st, 2009 § 0 comments § permalink

INGREDIENTS

I medium salmon filet (a thin filet works best)
1/2 c kosher salt
1/2 c raw pure sugar
1 large bunch fresh dill chopped fine
¼ c mustard seeds
½ c vodka

PREPARATION

Place a large sheet of plastic wrap in a large baking dish. Place the salmon skin side down in the baking dish so that the flesh is exposed. Brush or spoon the vodka over the fish and coat evenly. Next, sprinkle the dill and mustard seeds evenly over the fish, mix the sugar and salt together in a bowl and sprinkle mixture over the fish so that it is completely covered. Wrap the fish in the plastic wrap and place it in the refrigerator. Place a heavy or weighted dish on top of the salmon in order to keep the fish flattened. Flip the salmon about twice a day and leave it in the refrigerator for two and a half to four days. Scrape the salt, dill and mustard mixture off of the salmon, slice thin and serve!

Blend ¼ c dill and 1 tsp mustard with 1 c olive oil. Drizzle the dill oil over fresh made gravlox, serve on toast, crackers or fresh tomatoes.

Gravlox with Lemon Herb Cream Cheese

November 1st, 2009 § 0 comments § permalink

INGREDIENTS

I medium salmon filet (a thin filet works best)
1/2 c kosher salt
1/2 c raw pure sugar
1 large bunch fresh dill chopped fine
¼ c mustard seeds
½ c vodka

PREPARATION

Place a large sheet of plastic wrap in a large baking dish. Place the salmon skin side down in the baking dish so that the flesh is exposed. Brush or spoon the vodka over the fish and coat evenly. Next, sprinkle the dill and mustard seeds evenly over the fish, mix the sugar and salt together in a bowl and sprinkle mixture over the fish so that it is completely covered. Wrap the fish in the plastic wrap and place it in the refrigerator. Place a heavy or weighted dish on top of the salmon in order to keep the fish flattened. Flip the salmon about twice a day and leave it in the refrigerator for two and a half to four days. Scrape the salt, dill and mustard mixture off of the salmon, slice thin and serve!

Prepare the gravlox according to the recipe above. Mix the juice and zest of one lemon with one cup of cream cheese, ¼ c chopped dill, tarragon and chives, 1 tsp mustard, and salt and pepper. Serve with gravlox and a toasted bagel.

Greek Lamb Burgers with Rocolla

November 5th, 2009 § 0 comments § permalink

INGREDIENTS

1 lb lamb cubed and pre salted and refrigerated
1 T chopped fresh rosemary
¼ c chopped fine red onion
¼ c chopped fine red pepper
1 T olive oil
salt/pepper
feta, cucumbers, roasted red peppers, and rocolla for serving.

PREPARATION

Mix all ingredients together and form patties. Place on wax paper and put in freezer for approximately 10 minutes on each side until hard but not totally frozen. Preheat grill and make sure that it is well oiled and clean. Make sure heat is steady and high while cooking burgers. Do not flip burgers multiple times. The key is to flip once or twice but no more. This also ensures that the burgers stay well formed. Generally speaking, cook two minutes per side for rare, three minutes per side for medium, and four minutes per side for well done. Serve with feta cheese, cucumbers, roasted peppers and rocolla.

Greek Style Mint Ketchup

November 12th, 2009 § 0 comments § permalink

Makes 1 ½ cups

INGREDIENTS

1 cup basic ketchup recipe or 1 cup store bought ketchup
¼ cup calamata olives, pits removed and chopped finely
¼ cup fresh mint, chopped fine
1 tablespoon lemon juice
Sea salt and cracked pepper to taste.

PREPARATION

Mix all ingredients together in a medium mixing bowl until well combined. This is obviously excellent on Greek burgers of lamb, chicken or beef. It is also amazingly delicious on steak sprinkled with crumbled feta.

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.

Green Chili Chicken Tamales with Cilantro Sauce

March 24th, 2011 § 0 comments § permalink

Makes 20 tamales

Ingredients

For the green chili chicken

1 medium yellow onion, chopped medium
1 medium tomato, chopped medium
1 fresh bay leaf
2 cups water
1 tablespoon cumin
1 teaspoon salt
1 tablespoon lime zest
½ pound (2-3) chicken thighs, boneless and skinless
2 poblano chilies, roasted, peeled, deseeded and chopped
1-2 jalapenos, roasted, peeled, deseeded and chopped

For the tamale dough

2 cups masa harina
2 cups chicken stock, reserved from poached chicken
½ cup lard
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon lime zest

For the cilantro sauce

2 cups cilantro leaves
Juice of 2 limes
½ cup avocado oil
1 teaspoon salt
1 jalapeno, deseeded and chopped

Directions

For the green chili chicken

In a medium saucepan, combine the onion, tomato, bay leaf, water, cumin, salt, and lime zest and chicken, bring to a boil then reduce heat to simmer. Cook uncovered for 20 minutes, or until cooked through. Strain, reserving the liquid, and discard the bay leaves. When chicken is cool, shred the meat by pulling apart the fibers using a fork or your fingers. Place shredded meat into a medium bowl and add poblano and jalapeno chilies. Mix and set aside.

For the tamale dough

In a large mixing bowl combine the masa harina, lime zest with 2 cups of the reserved chicken liquid, mix well. In a kitchen aid or with an electric mixer, mix the lard until fluffy or about five minutes. A little at a time mix the lard into the masa harina until fully incorporated. Mix in the baking powder and the salt and mix well. The dough is ready (well mixed) when a small piece of the dough floats in a glass of cold water.

For the wrappers

For corn husk wrappers, place the corn husks in boiling water for 1-2 minutes, take out and cool slightly before handling. For the banana leaf wrappers, pass the banana leaf over the gas stove until soft and pliable, about 1-2 minutes.

For assembling the tamales

In the center of each banana leaf or corn husk, place about 3-4 tablespoons of masa harina mixture. Flatten with a spoon leaving about 1 inch around each border of either the banana leaf or corn husk. Atop that place about 2 tablespoons meat mixture. Fold over the banana leaf or corn husk like you are folding a present. Tying the wrapped package with either corn husk ties or banana leaf ties, or kitchen twine.

Place the wrapped tamales in a steamer and cover the top of the tamales with a kitchen towel (to prevent drips form making tamales soggy). Steam tamales on medium heat for about 45-60 minutes or until soft and cooked through. Serve with sauce.

For the cilantro sauce

Place all ingredients in a blender and blend until smooth. Pour in a bowl and spoon atop tamales.

Green Chili Gravy

November 19th, 2010 § 1 comment § permalink

Makes 2 cups of gravy

INGREDIENTS

1 pound tomatillos, husks removed, cut into quarters
1 teaspoon cumin
1 teaspoon salt
1 cup chicken broth
3 poblano chili peppers, roasted, seeded and chopped
1 jalapeño pepper, roasted, seeded and chopped
1 cup fresh cilantro leaves
½ cup heavy whipping cream
Juice and zest of 1 lime

PREPARATION

Place the tomatillos, cumin, salt and chicken broth in a medium sauce pan and boil, about 15 to 20 minutes or until tomatillos are soft. Remove from the heat and allow to cool. Transfer tomatillo mixture to a blender and add roasted peppers, cilantro, cream, lime juice and zest and blend until smooth.

Green Chili Samosa Bites with Mint Chutney

March 9th, 2012 § 0 comments § permalink

Ingredients

1½ lbs red or yellow potatoes, boiled, peeled and cubed
Juice of 1 lemon
2-3 green chilies, minced
1 tablespoon cumin powder
½ tablespoon Garam Masala
1 teaspoon cayenne pepper
½ teaspoon sugar
3 tablespoons canola oil
Salt to taste
½ cup frozen peas, defrosted
1 package square wonton wrappers
1 egg, beaten
Oil for frying

Directions

In a large mixing bowl, add warm potatoes, lemon juice, green chilies, cumin, Garam Masala, cayenne pepper, sugar, oil, and salt. Taste and adjust seasoning. Add peas to mixture and combine. Add one tablespoon of mixture into the center of wonton wrapper from one corner to the other in a triangle shape, brush edges with egg wash and seal shut by placing another wonton wrapper on top. Make sure all sides are sealed. Heat oil in a frying pan and deep fry samosas a few at a time, until golden brown on each side. Take care not to overcrowd the oil. Serve with the Mint Chutney.

© Recipe by Palek Patel

Mint Chutney

Makes 1½ cups chutney

Ingredients

2 cups fresh mint leaves
¼ cup fresh cilantro leaves
¼ cup water
½ tablespoon fresh ginger, chopped
3 tablespoons lemon juice, with pulp
2 tablespoons grape seed oil or vegetable oil
½ tablespoon black mustard seeds, crushed
1 teaspoon salt plus additional to taste

Directions

Mix together all ingredients thoroughly and gently. Let stand for about 20 minutes before serving. Serve cool, but not cold over Green Chili Samosa Bites.

©Recipe by Nissa Pierson

Green Garlic Pesto

April 6th, 2011 § 0 comments § permalink

Makes approximately 1 cup

Ingredients

¼ pound of fresh green garlic, dark tips trimmed and cut into 2-inch pieces
¼ cup fresh basil leaves, stems removed
1 teaspoon lemon zest
1 tablespoon lemon juice
¼ cup toasted pine nuts
¼ cup pecorino romano cheese, finely grated
½ cup extra virgin olive oil

Directions

In a blender place the green garlic, basil, lemon zest, lemon juice and pulse a few times until it gets chopped up pretty fine. Add the pine nuts and romano cheese and pulse a few more times. With the blender running pour the olive oil through the top slowly until the pesto reached desired consistency. More for a “looser” pesto & less for a “chunkier” version.

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