“Moroccan” Spiced Brown Sugar

March 13th, 2012 § 0 comments § permalink

Makes 1 cup

Ingredients

1 tablespoon Ras El Hanout (traditional recipe follows)
½ cup turbinado sugar
¼ cup brown sugar

Directions

Place all the ingredients in a bowl and mix well.

Anna Klinger’s Malfatti (Ricotta and Swiss Chard Dumplings)

March 11th, 2012 § 0 comments § permalink

Serves 6

We are extermely blessed here at Ger-Nis Culinary & Herb Center to be neighbots of Chef Anna Klinger and Al Di La. Her Malfatti Dumplings are divine and renown throughout New York City and beyond.

Ingredients

1 pound ricotta
4 bunches Swiss Chard, stemmed, chopped and blanched
2 sticks (16 tablespoons) unsalted butter (1 stick softened)
¼ cup flour
½ teaspoon nutmeg, freshly grated
4 egg yolks
1 egg
1 teaspoon salt
Black pepper, freshly ground
24 fresh sage leaves
Parmesan cheese, freshly grated

Directions

Place the ricotta in a cheesecloth-lined strainer and set over a bowl. Place in the refrigerator and let drain overnight for at least 18 hours. Place 1¼ cup of the drained ricotta in a bowl and reserve any remaining ricotta for use another time. Place the blanched Swiss chard in a food processor and pulse until chopped fine. Place the chard in the large bowl with the ricotta. Add the softened stick of butter (8 tablespoons), flour, nutmeg, egg yolks and egg and season with salt and pepper. Mix all ingredients until smooth and creamy. Scoop out a small amount and shape into an oval by using two spoons. Lightly dust the dumpling with flour and place on a lightly floured baking sheet. Continue with remaining dough until all dough is used, approximately 40 pieces.

Bring a large pot of salted water to a boil, add the dumplings and cook until they float, about 1-2 minutes. Remove from pot and set on a baking sheet. In the meantime, heat the remaining butter in a large skillet on medium high heat and stir until the butter begins to turn light brown. Add the sage leaves, coating with the butter and cooking until the leaves are crisp, about 1 minute. Place the cooked dumplings on plates, drizzle with the butter and garnish with fried sage leaves and freshly grated parmesan.

Basic Marinara

June 12th, 2011 § 0 comments § permalink

Makes 2 cups of sauce

Ingredients

2 tablespoons olive oil
9 medium tomatoes, chopped
¼ cup garlic, chopped fine
1 small yellow onion, chopped fine
1 carrot, chopped fine
1 red pepper, chopped fine
1 green pepper, chopped fine
½ cup red wine
1 teaspoon chili flakes
1 teaspoon dried oregano
1 tablespoon salt
1 tablespoon black pepper
½ cup fresh oregano, chopped fine
½ cup fresh basil, chopped fine
½ cup fresh parsley, chopped fine

Directions

Sauté garlic, onions, carrots, and chili flakes in olive oil on medium heat until soft. Place all remaining ingredients except ½ cup oregano in a large pot and bring to a boil. Place on low and simmer for about 45 minutes stirring regularly until all tomatoes are broken down. With a handheld food processor blend all ingredients in the pot until totally smooth and all ingredients are well blended. Skins are included in the sauce because they give a very rustic look and texture and provide a quick, easy sauce. Cook blended sauce on low for another 10 minutes adding more salt to taste. When finished , add remaining fresh oregano. Boil sauce on a low boil uncovered for another 10-20 minutes or until you reach desired thickness. Add remaining chopped oregano at end.

Carrot & Mango Chicken Mole

August 2nd, 2018 § 0 comments § permalink

INGREDIENTS


3 grilled carrots, chopped

10 dried guajillo chilies, washed

1 ½ pounds ripey ellow  tomatoes, coarsely chopped

1 large yellow onion, coarsely chopped

6 cloves garlic, peeled and chopped

1 tbsp. dried oregano, crumbled

1 tbsp. dried epazote, crumbled

1 tablespoon annatto seeds

¼ teaspoon allspice

1 stick canela (Mexican cinnamon)

4 whole peppercorns

1 teaspoon cumin seeds

1⁄2 cup sesame seeds

1⁄2 cup raisins

4 cups Chicken Stock

Salt and freshly ground black pepper

3 grilled chicken breasts, shredded

½ cup mango puree

PREPARATION

Preheat the oven to 400 degrees. Lay the dried chilies, raisins, onions, tomatoes, garlic,seeds and spices on a baking sheet and roast for about 15 minutes or until slightly charred.

Add the chopped carrots, dry roasted items and tomatoes in a stock pot with the chicken stock and bring to a boil. Reduce heat and simmer for about 30 minutes.

Let cool. Blend in batches with the mango puree until. Smooth paste is formed.  Reheat the sauce in a stock pan and add the chicken and cook until hot!

Combine the puree with the sesame-raisin paste and the chicken stock and simmer over low heat for 2-3 hours, stirring occasionally. Season with salt and pepper to taste. The mole should have a thick, smooth consistency.

El Macau (Nicaragua)

January 18th, 2011 § 0 comments § permalink

The Macau is the Nicaraguan national drink, typically made with Flor De Cana white rum and guava juice. We decided to put our own ginger mango twist on ti in light of featuring our Organic Fair-trade products.

Makes one drink

INGREDIENTS

1½ ounces of ginger infused white rum, recipe below
1 ounce mango juice
½ ounce lime juice
½ ounce ginger syrup, recipe below
Lime peel, for garnish

DIRECTIONS

Shake together in a shaker filled with ice and strain into a lowball glass with ice. Garnish with a lime peel.

Ginger Infused White Rum

Makes 4 cups

INGREDIENTS

½ cup ginger, peeled and sliced
4 cups white rum

DIRECTIONS

Place peeled and sliced ginger (sliced thin but not too thin) in a quart jar, fill with white rum and let infuse about 5-7 days. 5 days for less spicy, 7 days for spicier.

Ginger Syrup

Makes 1 cup

INGREDIENTS

½ cup water
½ cup sugar
½ cup fresh ginger, sliced
3 cinnamon sticks

DIRECTIONS

In a medium saucepan, bring all ingredients to a boil and reduce to simmer, let simmer for about 5 minutes. Let cool and strain.

Fresh Mint Ice Cream

April 23rd, 2011 § 0 comments § permalink

Makes 4 cups

INGREDIENTS

2 cups 2% milk
2 cups half and half
1 cup sugar
2 cups fresh mint, chopped
10 egg yolks

DIRECTIONS

In a heavy bottomed saucepan bring the milk, half and half, sugar, and mint to a boil and reduce heat immediately, and simmer for about 10 minutes stirring gently, allowing mint to steep into liquid. Discard mint. In a medium mixing bowl, whisk egg yolk well. Ladle a big spoon full of the hot milk mixture to the egg mixture, whisking well, to avoid the eggs from cooking. Add the remainder of the egg mixture into the milk on the stove and heat gently whisking constantly until a thick custard forms or until the mixture coats the back of a wooden spoon well; about 5-6 minutes. Take off heat and allow to cool.

Cover with plastic wrap and place in the refrigerator overnight to get very cold. Place in the freezer 10 minutes before making the ice cream. Process the ice cream in an ice cream maker, following instructions of the machine.

Frozen Mango Margaritas

July 7th, 2011 § 0 comments § permalink

Makes 1 pitcher

Ingredients

3 ripe mangoes, peeled, deseeded and chopped
Zest of 2 limes
13 cup fresh cilantro leaves, chopped
Juice of 15 limes
1½ cups Cointreau Triple Sec
2 cups tequila blanco
Coarse salt
Limes for garnish and taste

Directions

Puree the mangoes, lime zest, cilantro leaves and lime juice in a blender or with a hand held food processor until very smooth. Refrigerate mango puree until just before serving. When ready to serve, combine the puree with the triple sec and tequila blanco and mix very well. It can also be blended with ice at this stage for a frozen drink. Garnish salt-rimmed glasses with limes. Of course, some folks may prefer a little more tequila!

Recipe Property of Roberto Santibañez, from Contemporary Flavors of Mexico

Herby Meatloaf

December 16th, 2011 § 0 comments § permalink

Serves 4

Ingredients

2 pounds extra lean ground beef
1 cup fresh spinach, chopped fine
2 green onions, chopped (including green parts)
½ cup fresh parsley leaves
2 tablespoons fresh thyme leaves
1 tablespoon fresh rosemary leaves, chopped fine
2 tablespoons lemon thyme or regular thyme
1 tablespoon wholegrain mustard
2 teaspoons salt
2 teaspoons black pepper
¼-½ cup bread crumbs
2 eggs
1 tablespoons tabasco or hot sauce (Ger-Nis tabasco)
2 tablespoons ketchup
Chives for garnish

Directions

Pre-heat oven to 375°F. In a large mixing bowl combine all the ingredients except the ketchup and mix very well! Place the mixture in a greased meta or glass loaf pan and glaze the top with ketchup using a pastry brush. Sprinkle some chopped herbs on the top (chives). Place in the oven and bake for about 30 minutes or until cooked through but not over cooked. Let stand about five minutes before slicing through in order to let the juices settle.

Light Mint Ice Cream with Dark Chocolate Drizzle and Chocolate-Mint Leaves

January 2nd, 2011 § 0 comments § permalink

Serves 10

INGREDIENTS

2 cups 2% milk
2 cups half and half
1 cup sugar
2 cups fresh mint, chopped
10 egg yolks
1 dark mint chocolate bar, chopped into pieces
10 fresh mint leaves, for garnish

DIRECTIONS

For mint ice cream

In a heavy bottomed saucepan bring the milk, half and half, sugar, and mint to a boil and reduce heat immediately, and simmer for about 10 minutes stirring gently, allowing mint to steep into liquid. Discard mint. In a medium mixing bowl, whisk egg yolks well. Ladle a big spoon full of the hot milk mixture to the egg mixture, whisking well, to avoid the eggs from cooking. Add the remainder of the egg mixture into the milk on the stove and heat gently whisking constantly until a thick custard forms or until the mixture coats the back of a wooden spoon well, about 5-6 minutes. Take off heat and allow to cool.
Cover with plastic wrap and place in the refrigerator overnight to get very cold. Place in the freezer 10 minutes before making the ice cream. Process the ice cream in an ice cream maker, following instructions of the machine.

For chocolate mint leaves and chocolate drizzle

In a double boiler, add chocolate and warm until melted. Place mint leaves on a baking sheet covered with parchment paper. Drizzle some chocolate over the leaves and let harden (reserving some for drizzle on ice cream). Serve ice cream with chocolate drizzled over it and garnished with the chocolate mint leaves.

Lo-Cal Milkshake

July 11th, 2011 § 0 comments § permalink

Serves 6

Ingredients

½ cup fresh strawberries, de-stemmed and chopped (optional flavor choice)
2 tablespoons chocolate powder (optional flavor choice)
2 teaspoons vanilla extract
2 cups low fat milk
1 cup ice
¼ cup honey
1 pinch of salt

Directions

Combine all the ingredients in a blender and blend until smooth and creamy.

Madras Curry Mix – BULK

September 12th, 2011 § 0 comments § permalink

Makes about 6 cups (48 ounces)

Ingredients

½ cup coriander, ground
2 cups cumin, ground
1 cup black mustard seeds, ground
13 cup black peppercorns, ground
13 cup cloves, ground
3 tablespoons fenugreek seeds, ground
3 tablespoons fennel seeds, ground
¼ cup salt
16 dried small red chili, ground

Directions

Mix together all ingredients in a large bowl, making sure that the dried chili pepper is ground up well. Store in an airtight container for up to 2 months, preferably in a dark and cool location.

Malay Chicken

February 3rd, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

2 tablespoons of canola oil
3 chicken thighs (with the skin on the bone)
3 cloves garlic, minced
½ cup julienned ginger
1 yellow onion, halved and then sliced into lengthwise pieces
1½ tablespoon dark soy sauce
1 tablespoon preserved black beans
½ cup boiled/hot water
1 tablespoon fish sauce
½ teaspoon minced Thai chilies (optional)
Juice of lime (optional)
1 tablespoon fresh chopped cilantro
1 tablespoon scallions, to garnish

DIRECTIONS

In a large sauté pan over medium heat, add oil. Add minced garlic, julienned ginger and sliced onion. Do not stir. Place chicken thighs, skin-side down on the bed of garlic, ginger, onion. Cook until skin begins to crisp, and then flip. Add soy sauce directly to the chicken.

Add black beans to the cup of boiled hot water, and let sit for 3 minutes. Strain the beans themselves and pour the liquid mixture over the chicken. Let cook for 5 minutes. Add the beans and turn to low heat for another 5 minutes. Add fish sauce, Thai chilies, and fresh lime juice. Sprinkle cilantro and scallions over and bring off heat.

© Recipe Property of John Vang

Manchengo Cheese & Ham Croquettes

June 27th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 tablespoons olive oil
1 small medium yellow onion
½ cup flour
¾ cup milk
1 teaspoon salt
1 teaspoon black pepper
2 eggs
½ cup fresh parsley, chopped
1 cup Serrano ham, chopped
1 cup manchengo cheese, grated
1 cup bread crumbs
Oil for frying

Directions

In a medium sauce pan, heat oil to a medium high heat, add onion and sauté for about 3-4 minutes or until onion is translucent. Add flour and stir well until completely mixed in, sauté about a minute, stirring constantly. Pour in the milk whisking continuously for about 3-4 minutes. Season with salt and pepper. Add parsley, Serrano ham and cheese, again whisking continuously as the mixture cooks and the cheese melts. Spread misture onto a large baking sheet and place in the refrigerator to cool. When cool, beat eggs and set aside in a bowl and place bread crumbs in a bowl as well. Remove cheese mixture from the refrigerator and scoop up and form into balls, dip in the egg mixture and then roll in the breadcrumbs. Place rolled croquettes in a pan filled with oil and deep fry for about 3-4 minutes or until browned and cooked through. Serve warm, serve with garlic aioli if desired.

Manchurian Cauliflower

January 18th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

About 2 quarts corn or canola oil, for frying
3 eggs
23 cup cornstarch
Kosher salt and freshly ground black pepper
1 large or 2 small heads cauliflower, trimmed and cut into florets
2 cloves garlic, peeled and minced
1 cup ketchup
Cayenne pepper to taste
Cooked white rice, for serving (optional)
Steamed greens, for serving (optional)

DIRECTIONS

Put at least 2 inches of oil into a deep-sided, heavy bottomed pot and bring to 350°F on a candy thermometer. (In a bind, put a pinch of flour into the pot; at 350°F it will sizzle but won’t burn). In a bowl large enough to accommodate the cauliflower, whisk together the eggs and cornstarch. Season with a large pinch of salt and pepper and add the cauliflower. Toss to coat the florets evenly.

Fry the cauliflower in batches, so as not to crowd the pan, making sure that the oil is hot each time you add fresh florets. Cook until the cauliflower begins to mottle, about 4 minutes, then transfer to paper towels to drain. Now take a tablespoon of the hot oil from the frying pot, and place it in a large pan over medium heat, swirling to coat the pan. Add the garlic, and fry until fragrant; then add the ketchup, stirring occasionally, until it begins to bubble and caramelize around the edges. Add cayenne pinch by pinch to taste and then the cauliflower. Toss until hot and coated. Serve with white rice and steamed greens, if desired.

© Recipe Property of Suvir Saran

Mango Agua Fresca

April 23rd, 2011 § 0 comments § permalink

Makes 1 gallon

INGREDIENTS

2 ripe mangoes, peeled, deseeded and pureed
Zest and juice of 2-3 limes
½ cup honey or light brown sugar
1 cup hot water
Gallon of ice cold water

DIRECTIONS

In a gallon pitcher combine the pureed mangoes, the lime juice and zest and the hot water, add the sugar or honey and stir until totally dissolved. Fill pitcher with ice cold water. Garish with a lime wedge!

Mango Banana Spring Rolls with Fresh Strawberry Sauce

August 10th, 2011 § 0 comments § permalink

Makes 6 rolls

Ingredients

1 cup sweet red bean paste (recipe follows)
6 small rice paper wrappers
1 semi ripe mango sliced long and thin
2 bananas, halved and sliced into 3 inch long strips about ½ and inch thick
Fresh Star Anise Strawberry Sauce (recipe follows)

Directions

In a large bowl of warm water, dip the rice paper wrappers for about 7-10 seconds. Take out and shake off excess water and lay flat on a kitchen towel. On the middle of the wrappers, place a long dollop of the bean paste mixture, a few mango strips and a few banana strips. Wrap the roll up like a present but rolling. Serve garnished with strawberry sauce.

Sweet Spiced Red Bean Paste
Makes 1 cup

Ingredients

½ cup adzuki beans, cooked very soft
¼ cup turbinado sugar
¼ cup water
1 teaspoon cinnamon, freshly grated
1 teaspoon ginger, freshly grated

Directions

In a blender mix well while beans are warm and allow to cool.

Fresh Star-Anise Strawberry Sauce
Makes 1 cup

Ingredients

½ cup strawberries
¼ cup sugar
¼ cup water
1 star anise

Directions

In a medium saucepan combine the strawberries, sugar, water and the star anise and bring to a boil and cook for about 4-5 minutes or until thick and strawberries cooked down. Reduce heat and simmer for about 5 minutes and take of heat and let stand to cool before serving. (discard the star anise before serving.)

Mango BBQ Sauce

October 12th, 2009 § 0 comments § permalink

Makes approx. 3 cups

INGREDIENTS

1 Tablespoon sage, chopped fine
2 Tablespoon oregano, chopped fine
2 Tablespoon marjoram, chopped fine
¼ cup yellow onion chopped fine
¼ cup brown sugar
1 Tablespoon salt
1 Tablespoon black pepper
1 can 8 oz chipotle peppers packed in adobe
1 can 8 oz plain tomato sauce
Juice and zest of 1 navel orange
Juice and zest of 1 lime
2 ripe mangoes chopped fine

PREPARATION

Mix all ingredients in a blender and pulsate until almost smooth. Use for BBQ ribs, hamburgers, pulled pork, or steaks!

Mango Lassi

January 18th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

3 cups plain yogurt
Juice of ½ lemon
1 cup canned mango pulp (preferably Ratna Alfonso brand)
½ cup cold water
20 ice cubes
¼ cup sugar, or to taste

DIRECTIONS

Combine all ingredients in a blender, and process until the yogurt is frothy and the ice is is crushed into small pieces. Taste for sugar. Serve in tall glasses.

© Recipe Property of Suvir Saran

Mango Mint Smoothie

April 25th, 2011 § 0 comments § permalink

Makes 2-10 ounce smoothies

INGREDIENTS

2 ripe mangoes, peeled, seed removed, and chopped
½ cup fresh mint leaves
½ cup water
½ cup ice
Juice of one lime
3 tablespoons honey

DIRECTIONS

Place all ingredients into a blender and blend until smooth.

Mango Mint Sorbet

April 24th, 2011 § 0 comments § permalink

INGREDIENTS

2 cups water
2 cups sugar
½ cups chopped mint
2 cups fresh mango, peeled, deseeded and chopped
Zest and juice of 1 lime
¼ cup heavy cream

DIRECTIONS

Make simple syrup in a medium saucepan by combining the sugar and water and chopped mint. Bring to a boil until sugar dissolves, simmer for 5 minutes, take off burner, add lime zest and juice, cool, strain, and set syrup aside. In a food processor, blend up the mangoes until a puree forms. Mix simple syrup, cream and pureed mangoes and follow ice cream maker instructions for making sorbet.

Mango Negroni

July 6th, 2012 § 0 comments § permalink

2 ounces mango infused gin*
1 ounce campari
1/2  ounce sweet vermouth
Mango slice garnish

In a rocks glass stir together the gin, campari and sweet vermouth.  Fill with ice and garnish with a slice of mango.

*Mango infused Gin-Place one ripe mango (chopped)  in a mason jar and fill with gin and allow to infuse for 3-4 days.


Mango Sage BBQ Sugar

November 5th, 2009 § 0 comments § permalink

INGREDIENTS

1 ½ cup sage sugar (follow raw herbal sugar recipe but adding mango and using brown sugar)
1 tablespoon dried mango, groundfine (in spice grinder or blender)
1 teaspoon salt

PREPARATION

Sprinkle pork, chicken or baby back ribs with the sugar concoction before or during grilling.

Mango Salsa

October 21st, 2009 § 0 comments § permalink

INGREDIENTS

1 semi-ripe mango
½ a red onion
½ a medium red bell pepper
½ cup of cherry tomatoes (optional)
½ cup of chopped cilantro
juice and zest of two to three limes
1 teaspoon of cumin
1 chopped jalapeno

PREPARATION

Chop one semi-ripe mango into small cubes and put it in a medium mixing bowl. Add half of a red onion chopped fine, half of a medium red bell pepper chopped fine, a ½ cup of cherry tomatoes (optional), a ½ cup of chopped cilantro, the juice and zest of two to three limes, 1 teaspoon of cumin, and one chopped jalapeno for heat. Mix together gently and serve over fish or meat.

Mango Shrimp Summer Rolls with Sweet Chili Sauce

August 10th, 2011 § 0 comments § permalink

Makes 12 rolls

Ingredients

12 rice paper wrappers
1 head boston lettuce leaves, white parts removed
2 medium carrots, cut into 1-inch matchsticks
1 red bell pepper, cut into 1-inch matchsticks
½ cup scallions, chopped fine
½ cup semi ripe mango, cut into 1-inch matchsticks
24 medium sized shrimp, shelled, poached and tails removed
½ cup fresh mint leaves
½ cup fresh cilantro leaves
¼ cup fresh thai basil leaves
Peanuts (optional)
Sweet chili sauce (recipe follows)

Directions

In a large bowl of warm water, dip the rice paper wrappers for about 7-10 seconds. Take out and shake off excess water and lay flat on a kitchen towel. Place one wrapper down and arrange lettuce leaves on top, place a few of the carrots, bell peppers, scallions and mangoes atop and then add a few fresh herbs. Place two cooked shrimp in the wrap. Wrap the roll up like a present but rolling. Serve garnished with peanuts and sweet chili sauce.

Sweet Chili Sauce
Makes 1 cup

Ingredients

½ rice wine vinegar
¼ cup roasted red pepper puree
2 teaspoons garlic, chopped superfine
1 teaspoon fresh ginger, chopped superfine
1 teaspoon red chili paste
1 tablespoon lime juice
4 tablespoons hot water
2 tablespoons light brown sugar
Salt

Directions

In a mixing bowl whisk together all ingredients until smooth. Season with salt to taste.

Mango-Lime Granita

May 23rd, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 large ripe mangoes, chopped
Zest of one lime
Juice of 4 limes
½ cup light brown sugar
½ cup water

Directions

In blender, blend all ingredients until smooth. Pour into a shallow metal pan and freeze, making sure to scrape with a fork while freezing to result in an icy freeze.

Mango-Sage BBQ Pulled Pork Sandwiches

January 14th, 2011 § 0 comments § permalink

Makes 15-20 Party Size Sandwiches

INGREDIENTS

For the dry rub

1 teaspoon dried chipotle flakes
2 tablespoons dark brown sugar
1 tablespoon smoked paprika
1 tablespoon cumin
1 tablespoon lime zest, grated finely
2 tablespoons coarse salt

For the mango bbq pork

4-5 pounds pork butt, cut into a few large pieces
½ cup mango purée
2 cloves garlic
1 medium yellow onion, chopped
½ cup apple cider vinegar
½ cup tomato sauce
2 tablespoons light brown sugar
¼ cup fresh sage leaves, chopped
1 tablespoon cumin
1 tablespoon salt
1 teaspoon cumin seeds, toasted
Vegetable oil

DIRECTIONS

In a small mixing bowl, mix all of the spices. Rub mixture all over pork butt pieces, and set aside. In the meantime, mix all remaining ingredients in a blender until smooth. These blended ingredients will function as your BBQ sauce.

In a hot and lightly greased cast iron pan over high heat, sear the pork butt pieces on each side until a brown sear is present. Place pork butt pieces and BBQ sauce in a crock pot on low, about 3 to 4 hours. Pull meat apart, and mix with sauce. Serve on party size buns.

Maple & Meyer Lemon Bourboun Sauce

March 9th, 2012 § 0 comments § permalink

Makes 2 cups

Ingredients

2 teaspoons Meyer lemon zest
1 tablespoon corn starch
½ cup Meyer lemon juice
1 tablespoon maple syrup
2 tablespoons *Buffalo Trace White Dog Bourboun
1 cup sugar
3 large eggs, beaten
Pinch of salt
*Hemispherical Meyer Lemon Bitters

Directions

Whisk together all ingredients in a medium saucepan and bring to a medium-low heat, whisking slowly until mixture is thick. Allow to cool but do not refrigerate. Serve spooned on a plate with the doughnuts and a few drops of *Hemispherical Meyer Lemon Bitters on top.

Maple Ginger Glaze

November 19th, 2010 § 1 comment § permalink

Makes 1 cup

This glaze can be used on everything from poultry to pork to root vegetables. It can also be eaten on pancakes and waffl es and served with biscuits! This is a versatile glaze or sauce, so simple it almost hurts our heads thinking about how little there is to do!

INGREDIENTS

1 cup maple syrup (good quality)
2 tablespoons fresh ginger, peeled and chopped
2 to 4 fresh sage leaves (optional)

PREPARATION

In a small sauce pan over medium low heat, add maple syrup, ginger and sage leaves (if using) and warm through, infusing the flavors together, about 20 minutes. Take off heat, strain and set aside. To use, dip a brush made of sage leaves into glaze and use to glaze poultry, pork or root vegetables.

Maple Pecan Popcorn

October 3rd, 2011 § 0 comments § permalink

Makes about 10 cups

Ingredients

About 8 cups plain popcorn
1 cup pecans or any nuts on hand, coarsely chopped and toasted
¾ stick unsalted butter
1½ cups pure maple syrup
½ teaspoon salt

Directions

Toss popcorn and pecans in a large bowl. Line bottom of a 17-by-11-inch 4-sided sheet pan with foil, then lightly oil foil. Melt butter in a small heavy saucepan over medium heat. Add maple syrup and salt and boil (still over medium heat), without stirring, until thermometer registers 300°F, 15 to 20 minutes. Pour syrup over pecans and popcorn, stirring briskly with a lightly oiled spoon or silicone spatula to coat, then immediately spread popcorn in pan in 1 layer. Cool completely, then break into bite-size pieces.

Maple Roasted Carrots

May 24th, 2011 § 0 comments § permalink

Serves 4

Remember, to shorten the roasting time of any root vegetable you can pre-steam it. For even speedier cooking, you can use bagged baby carrots.

Ingredients

2 pounds carrots, peeled and sliced into 1-inch diagonals ½-inch thick
3 tablespoons maple syrup
1 tablespoon lemon juice
½ teaspoon salt
1 tablespoon unsalted butter or extra-virgin olive oil

Directions

Adjust an oven rack to the middle position and preheat to 475°F.

Pour ½ inch of water into a pot fitted with a steamer insert and bring to a boil over high heat.
Add the carrots, cover and steam for 5 minutes.

Place a rimmed baking pan or baking dish (it should be large enough to hold the carrots in a single layer) in the oven to heat.

In a large bowl, combine the maple syrup, lemon juice, butter and salt.

Drain the carrots well, transfer them to the bowl and toss to coat. With a rubber spatula scrape the carrots onto the baking pan and roast, stirring halfway through, until tender and lightly caramelized, about 15 minutes.

Adapted from Fresh Food Fast by Peter Berley

Maple Sage Crusted Pumpkin Tart with Nutmeg Cardamom Whipped Cream

November 4th, 2011 § 0 comments § permalink

Makes 1 tart

Ingredients

For the tart

1½ cups all purpose flour
½ teaspoon salt
1 tablespoon fresh sage, chopped super fine
1 stick butter, cold and cubed
3 tablespoons maple syrup
¼ cup whole milk

For the filling

2 eggs
1 can (12 ounces evaporated milk)
¾ cup brown sugar
2 cups pumpkin puree (canned or fresh)
2 teaspoons fresh ginger, grated
2 teaspoons fresh cinnamon sticks, freshly grated
1 teaspoon fresh nutmeg, freshly grated
½ teaspoon fresh cloves, ground
½ teaspoon fresh allspice berries, ground
1 pinch (¼ teaspoon) white pepper

Directions

For the tart

In a food processor combine the flour, salt, and sage and mix well. Add the butter cubes into the flour and pulse several times until a coarse meal is formed. Add the maple syrup and pulse a few more times. Then as it is running pour in the milk until a ball is formed, which will be just about instantly. Turn off the machine and form the dough into a disc and place in a plastic bag and refrigerate at least 30 minutes.

Heat the oven to 375°F. Roll the tart dough out to fill an 8 inch deep dish tart pan (13-14 inches in circumference). Press the dough gently into the tart mold, roll the rolling pin over the top of the mold to cut off excess dough. Place in the refrigerator to chill at least 30 minutes.

Roll the pie dough out large enough to fill a 9-inch deep dish pie or tart pan (about 13-14 inches). Press gently in pan. If using a pie pan, crimp edges. If using a tart pan, roll the rolling pin over the top to cut the excess dough off. Chill the dough-filled pan in the fridge. In the meantime, in a large bowl, whisk together the eggs until beaten, add the evaporated milk and brown sugar and continue to whisk. Add the pumpkin puree and whisk or stir until totally incorporated and mixed. Add the spices and continue to mix until smooth. At this point taste the mixture and adjust spices to taste preference. Place the tart pan on a baking sheet and pour the filling into the tart dough filling the mold. Place in the oven and bake until the center of the pie is cooked through and does not jiggle loosely, the crust should be golden brown. This process could take up to 50 minutes. When a stick inserted into the center comes out clean, the tart is done. Take out of oven and allow to cool. After at least 7 minutes you can slip the tart through the ring mold. Cool at least 30 minutes before refrigerating to serve chilled. Serve with Nutmeg Cardamom Whipped Cream.

Nut Meg Whipped Cream

Makes 2 cups

Ingredients

1½ cup heavy whipping cream
½ cup sugar
1 teaspoon freshly grated nutmeg
1 cardamom pod (shells removed, seeds used)

Directions

With a mixer, mix all ingredients until whip cream with soft peaks is formed!

Maple Sage Manhattan

October 22nd, 2009 § 0 comments § permalink

Makes 4 Manhattans

INGREDIENTS

8 oz bourbon or whiskey
2 oz sweet vermouth
2-3 dashes of bitters
¼ cup chopped sage
¼ cup maple syrup

PREPARATION

Paired with any steak meal this dressy drink is the perfect start to a simple yet sophisticated dinner party. Swirl together eight oz bourbon or whiskey, two oz sweet vermouth, 2-3 dashes of bitters, ¼ cup chopped sage, ¼ cup maple syrup. Add shaved ice, strain into martini glasses and garnish with a sage leaf and a maraschino cherry in each glass.

Margarita Pizza

October 24th, 2009 § 0 comments § permalink

Margarita pizza is the basic pizza with classic tomato oregano sauce, regular dough and mozzarella cheese topped with basil leaves; it is a true classic in its simplicity and freshness.

Marjoram Cornbread

October 24th, 2009 § 0 comments § permalink

INGREDIENTS

3 t butter, softened
1 c all-purpose flour
2 t baking powder
½ t baking soda
1 ½ t salt (try one of the herb-flavored salt recipes in this issue if you dare!)
¾ c cornmeal
1 T sugar
1 c milk
2 eggs
3 T fresh marjoram, chopped
4 T butter, melted

PREPARATION

Preheat oven to 375° F. Butter an 8-inch round baking pan. Sift all dry ingredients together. In a separate bowl, whisk together the buttermilk and eggs. Pour the liquid into the dry ingredients and stir just until all the ingredients are moistened. Stir in the marjoram and melted butter. Pour the mixture into the prepared pan. Bake until the cornbread is lightly browned and pulls away from the sides of the pan, about 25 minutes. Cool slightly in the pan before cutting and serving.

Marjoram Orzo Salad

October 13th, 2009 § 1 comment § permalink

pics 097

Serves 4

Ingredients

2 cups cherry tomatoes, halved
2 cups orzo pasta, cooked aldente
½ cup kalamata olives, pitted and halved
½ cup green onions, sliced thin
½ fresh marjoram leaves, chopped fine
¼ cup lemon juice
1 teaspoon lemon zest
¼ cup olive oil
½ cup feta cheese, crumbled
Salt and pepper

Directions

Mix together all ingredients except cheese and let stand before eating at least ½ hour. Just before serving add cheese and mix gently.

Marjoram Tomato Mac & Cheese

December 19th, 2009 § 0 comments § permalink

Serves 4-6

Ingredients

1 pound medium shell macaroni
¼ cup butter
¼ cup unbleached white flour
2 cups whole milk
2 teaspoons salt
2 teaspoons white pepper
1 teaspoon cayenne pepper
2 cups mild cheddar cheese, grated
¾ cup fresh marjoram, chopped
1 cup cherry tomatoes, halved

Directions

Cook the pasta in a large pot of boiling salted water according to package directions. Cook until al dente. In a heavy bottomed saucepan over medium high heat, melt butter and then add flour, stirring constantly for 1 to 2 minutes. Slowly whisk in the milk, then decrease heat to medium to bring to a simmer, continuing to whisk. The mixture will begin to thicken. Then, add cheese and continue to whisk until melted, about 6-8 minutes. Add the salt, pepper, and cayenne. Stir well and take off heat. Add the tomatoes and marjoram, stir well. Add the pasta to the melted cheese and the fresh herbs and mix well. Serve.

Masa Fresca

December 6th, 2010 § 0 comments § permalink

Makes 2 pounds of Masa – enough to make at least 24 small tortillas

INGREDIENTS

1 pound dried corn
Water
1 teaspoon cal (mineral lime)

PREPARATION

Rinse the corn, and put it into a pot with enough water to cover the kernels by at least 1-inch. Add the cal, and bring the water up to a slow simmer oven a medium-low flame. Simmer the corn until it is soft enough to easily bite through but not mushy. Allow the corn to cool to room temperature in its own cooking liquid.

Grind the corn in a grain mill using a coarse setting. Add a little bit of the cooking liquid in order to get the dough to the right consistency.

The ground corn may need to be passed through the mill a second time on a finer setting with a little bit more cooking liquid in order to make the dough workable.

Knead the dough by hand until it is smooth and able to stick together in one large mass.

©Recipe Property of Jacques Gautier, Palo Santo

Massaman Beef Curry

June 23rd, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 pound beef, sliced or cubed (about 1 inch-chunk or sirloin is best)
2 teaspoons grated ginger
1 can 14 ounces unsweetened coconut milk
2 tablespoons hoisin sauce of tamari
1 tablespoon canola oil or peanut oil
2 cloves garlic, chopped fine
1 medium yellow onion, chopped small
1 small shallot, chopped fine
2 cardamom pods, whole
1 cinnamon stick, whole
1 star of anise
2 tablespoons turbinado sugar
2 tablespoons massaman curry paste

Directions

In a large mixing bowl combine beef, ginger, hoisin sauce and coconut milk and stir. Let stand to marinate at least 30 minutes. In a large sauté pan heat oil to a medium high heat, add the garlic, yellow onions, shallot, cinnamon stick, star of anise and the cardamom and saut&eactue; until onions are just beginning to be translucent, about 4 minutes. Add the sugar and continue to saut&eacte; on high heat another 3-4 minutes or until it begins to caramelize. Strain the meat from the marinade and add to the sauté mixture, and cook milk from the marinade. Reduce heat to a simmer and cook for about 10 minutes or until the meat is tender. Serve over rice.

Massaman Thai Curry Paste / Gaeng Massaman

June 23rd, 2011 § 1 comment § permalink

Makes 1 cup

Ingredients

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

Directions

Place all ingredients in a blender and pulse on chop until a chunky paste is created, add water as needed. Alternatively crush together in a alarge mortar witha pestle or crush and drag into a paste using a large knife.

Massaman Thai Curry Paste/Gaeng Massaman

June 2nd, 2010 § 0 comments § permalink

INGREDIENTS

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

PREPARATION

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

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

Mattar Paneer

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 package of paneer (cubed)
2 tablespoons ghee
3-4 cardamom pods, whole
1 small stick of cinnamon
1/2 teaspoon cumin seeds
1 small onion, diced
1/4 teaspoon ginger, grated
3 green chilies, finely chopped
3-4 large tomatoes, pureed
1/4 teaspoon sugar
Salt (to taste)
1/2 teaspoon garam masala
1/2 teaspoon chili powder
1/4 teaspoon turmeric powder
3/4 teaspoon coriander powder
1 teaspoon cumin powder
3 tablespoons of kasoori methi (dried fenugreek leaves, found at specialty Indian shops)
1/4 cup water (or as needed)
1 ½ cups of frozen peas
1/4 cup heavy cream
2 tablespoons fresh cilantro

Directions

Heat oil and fry paneer cubes till they turn golden brown. Set aside. In a separate pot, heat ghee, cumin seeds, until they are aromatic, turn a slight brown color and sputter. Add chopped onions, ginger, chilies and garlic and cook until onions soften.Add tomato puree, salt, sugar, and cook till the tomatoes soften till fat separates. Then add garam masala, chili powder, turmeric powder coriander powder, cumin powder, and kasoori methi. Cook for another few minutes to release spice flavors. Add the water and stir it in, using your discretion depending on how dry the dish is. If you added too much water, just let it simmer away until much of it evaporates – you want your tomatoes soft anyway. Add the peas. Cook just until the peas are tender. Pour in the cream, mix, and add the paneer and let simmer on medium heat for the paneer to absorb the flavors.

*Recipes Property of Palak Patel

Meatballs with Pomegranate Sauce

October 11th, 2010 § 0 comments § permalink

Makes 30 mini meatballs

INGREDIENTS

½ small onion, finely chopped
½ tablespoon crushed red pepper flakes
½ cup shelled pistachios, finely chopped
½ tablespoon cumin
2 tablespoons bread crumbs
1 tablespoon salt
½ cup fresh flat-leaf parsley, roughly chopped
½ lb ground lamb
¼ cup fresh tarragon, roughly chopped
½ lb ground turkey
½ tablespoon lemon juice
1 egg, lightly beaten
½ tablespoon black pepper
Pomegranate sauce, recipe below

PREPARATION

Preheat oven to 450ËšFand line two baking sheets with parchment paper. In a large bowl, combine all ingredients and form into small meatballs. Place meatballs on baking sheets and bake for 8 minutes or until meat is fully cooked. Serve immediately with pomegranate sauce.

Pomegranate Sauce

INGREDIENTS

¾ cups pomegranate molasses
1 teaspoon salt
1 cup honey
½ teaspoon black pepper
1 cup Pinot Noir wine
½ teaspoon crushed red pepper flakes

PREPARATION

In a small saucepot over medium heat, combine all ingredients and reduce by half. Sauce should be thick, but still pourable.

© Recipe courtesy of Rafael Hasid, Miriam Restaurant

Mediterranean Fish Rub

October 25th, 2009 § 0 comments § permalink

INGREDIENTS

¼ c chopped fresh oregano
¼ c chopped fresh basil
¼ c chopped fresh marjoram
3 T mixed cracked pepper berries
2 T grey sea salt
zest and juice of 2 lemons
1 T olive oil

PREPARATION

Mix all ingredients in a mortar and pestle and rub on fish before grilling or baking. This is also wonderful on broccoli.

Mediterranean Lentil & Bulgur Salad

July 19th, 2011 § 1 comment § permalink

Serves 4

Ingredients

1 cup lentils, cooked
1 cup cracked bulgur wheat, cooked
1 medium cucumber, peeled, deseeded and chopped medium
1 red bell pepper, chopped medium
1 cup cherry tomatoes, halved
3 tablespoons fresh parsley, chopped fine
3 tablespoons fresh mint, chopped fine
1 clove garlic, chopped superfine
½ cup lemon juice
½ cup extra virgin olive oil
1 teaspoon salt
1 teaspoon cracked black pepper
½ cup feta cheese, crumbled (optional)

Directions

In a large mixing bowl toss together the lentils, bulgur, cucumbers, peppers, tomatoes and herbs until well mixed. Pout the olive oil and lemon juice over the top and mix gently. Season with salt and pepper and gently fold in the feta. Allow to stand at room temperature for about 5 minutes before serving.

Medjool Chutney (Savory)

December 15th, 2011 § 0 comments § permalink

Makes 2½ cups

Ingredients

Olive oil
1 medium yellow onion, chopped fine
2 cloves garlic, chopped fine
1 teaspoon fresh ginger, peeled and chopped fine
1-2 red chilies, chopped fine
2 cups Medjool dates, pitted and chopped fine
¼ cup golden raisins
¼ cup brown sugar
½ teaspoon curry powder
1 teaspoon cumin
1 teaspoon smoked chili powder
2 teaspoons honey
½ cup hot water

Directions

In a sauté pan heat olive oil and sauté onions, garlic and ginger. Add chilies and sauté another minute. Add dates, raisins, sugar, curry, cumin, chili powder and honey and sauté and stir well. Add the hot water and cook, allowing to boil for about 4 minutes. Place in a food processor and pulse until desired chutney consistency.

Medjool Compote (Sweet)

December 15th, 2011 § 0 comments § permalink

Makes 2½ cups

Ingredients

2 cups Medjool dates, chopped fine
1 teaspoon fresh ginger, chopped fine
1 tablespoon orange zest
¼ cup fresh orange juice
¼ cup hot water
2 tablespoons honey
1 cinnamon stock
2 star anise

Directions

Place all ingredients in a medium saucepan and bring to a boil. Stir and place tempeature on a low simmer for about 15 minutes, stirring frequently until the mixture is a soft compote. Serve with cheeses, cakes, or on warm sweet breads.

Melon & Herb White Sangria

November 2nd, 2009 § 0 comments § permalink

INGREDIENTS

1 cup balled honeydew melon
1 cup balled cantaloupe cubed
½ cup balled galia melon
1/2 cup basil chopped
½ cup mint chopped
¼ cup honey
juice and zest of one lemon, lime and orange
2 bottles cava or an effervescent white wine

PREPARATION

Muddle basil, mint, honey, zest and juice and combine with wine and melons. Let stand in the refrigerator for about 30 minutes until cold before serving.

Mexican Herbed Chicken & Albondigas Soup with Winter Greens

October 8th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

Meatballs

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

Soup

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

PREPARATION

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

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

Mexican Herbed Chicken Albondigas Soup

December 20th, 2009 § 0 comments § permalink

Serves 6

Meatballs

INGREDIENTS

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

Soup

INGREDIENTS

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

PREPARATION

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

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

Garnish with avocado and cotija cheese

Mexican Herbed Chicken Albondigas Soup

November 30th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

For the Meatballs

1 pound ground chicken
Zest and juice of 2 limes
½ cup fresh cilantro, chopped fine
1 teaspoon jalapeño pepper, chopped fine
¼ cup red bell pepper, chopped fine
1 tablespoon dried cumin
1 teaspoon salt
1 egg, beaten

For the Soup

Olive oil
2 cloves garlic, chopped fine
1 medium red onion, chopped
1 medium red bell pepper, chopped
1 medium carrot, peeled and chopped
1 medium zucchini, sliced round
1 teaspoon jalapeño pepper, seeded and chopped fine
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon cracked pepper
1 teaspoon chili powder
4 cups chicken broth
4 small fresh corn totillas, sliced in thin strips
Avocado, for garnish
Cotija cheese, for garnish

PREPARATION

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

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

Mexican Herbed Chicken Albondigas Soup

February 14th, 2012 § 0 comments § permalink

Serves 6

Ingredients

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

Soup

Ingredients

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

Directions

To assemble meatballs, use fingers to mix together all ingredients until well blended. Form into balls from 1 to 2 inches in diameter. Set aside.
Heat olive oil in a large soup pan on medium high heat. Sauté garlic, onions, red pepper and carrots for about 5 minutes, stirring constantly. Add zucchini, jalapeños and spiced. Mix well, sautéing for another few minutes. Pour in the chicken stock and stir until well combined. Gently lower the meatballs into the pan. Bring to a boil and reduce heat to a low simmer. Cook for another 20 to 30 minutes on low ansd until meatballs are cooked through. Take off heat and add tortilla strips. Let stand for about 5 minutes before serving.
Garnish with avocado and cotija cheese.

Meyer Lemon Chicken Salad Croissants

October 21st, 2009 § 0 comments § permalink

INGREDIENTS

½ cup crème fraiche
juice and zest of 1 Meyer lemon
¼ cup of chopped parsley, chives and basil
pinch of salt and pepper
1 cup of roasted chicken cubed or shredded

PREPARATION

Mix ½ cup crème fraiche and the juice and zest of one Meyer lemon together with ¼ cup of chopped parsley, chives and basil. Add a pinch of salt and pepper with one cup of roasted chicken cubed or shredded. Mix well and serve over warm croissants.

Meyer Lemon Chicken Salad Sandwiches

March 13th, 2012 § 0 comments § permalink

Serves 4

Ingredients

½ cup créme fraiche
Juice and zest of 1 Meyer lemon
¼ cup of chopped parsley, chives and basil (in total)
Pinch of salt and pepper
1 cup of roasted chicken, cubed or shredded

Directions

Mix ½ cup créme fraiche and the juice and zest of one Meyer lemon together with ¼ cup of chopped parsley, chives and basil. Add a pinch of salt and pepper with one cup of roasted chicken, cubed or shredded. Mix well and serve over warm croissant.

Meyer Lemon Cupcakes with Herbal Icing

March 13th, 2012 § 0 comments § permalink

Makes 18 cupcakes

Ingredients

3 cups flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon meyer lemon zest
3 sticks butter, softened
1 teaspoon vanilla
1¼ cups buttermilk
¼ cup meyer lemon juice
4 eggs
Herbal Icing

Directions

Preheat oven to 350°F. Grease 2 piece muffin tins. In a large mixing bowl sift together the dry ingredients, including the lemon zest. In another bowl whisk together all the wet ingredients, until well mixed. Slowly add the dry mix to the wet, stirring continuously until all the dry mixture is incorporated and a smooth batter is formed. Divide the batter into the 18 cups and place in the oven to bake for about 25 minutes or until stick inserted inside comes out clean. Take out of tins and allow to cool for a few minutes on a wire rack with pan underneath. While still warm but not hot drizzle the herbal icing over the top.

Meyer Lemon Herbal Icing

Makes 1½ cups

Ingredients

1 cup powdered sugar
¼ cup meyer lemon juice
2 teaspoons fresh mint, chopped fine
2 teaspoons fresh parsley, chopped fine
2 teaspoons fresh basil, chopped fine

Directions

Whisk all the ingredients together until smooth and creamy.

Meyer Lemon Herbal Icing

March 13th, 2012 § 0 comments § permalink

Makes 1½ cups

Ingredients

1 cup powdered sugar
¼ cup meyer lemon juice
2 teaspoons fresh mint, chopped fine
2 teaspoons fresh parsley, chopped fine
2 teaspoons fresh basil, chopped fine

Directions

Whisk all the ingredients together until smooth and creamy.

Meyer Lemon Infused Finishing Salt

February 24th, 2011 § 0 comments § permalink

Makes ½ cup

INGREDIENTS

½ cup kosher salt
Zest of 2 Meyer lemons

DIRECTIONS

Combine ingredients in a small bowl, and place in a mason jar or other air tight container. Use on chicken, fish, salads, or grilled, steamed, or satuéed vegetables.

Meyer Lemon Infused Finishing Salts

March 13th, 2012 § 0 comments § permalink

Makes ½ cup

Ingredients

½ cup maldon
Zest of 2 Meyer lemons

Directions

Combine ingredients in a small bowl, and place in a mason jar or other air tight container. Use on chicken, fish, salads, or grilled, steamed or sautéed vegetables.

Meyer Lemon Parfaits with Fresh Blueberries, Toasted Coconut, and Bay Leaf Whipped Cream

November 8th, 2009 § 0 comments § permalink

The night before your party make the bay leaf simple syrup with ½ cup sugar, 1/3 cup water and 2 fresh bay leaves. On medium heat, dissolve the sugar in water. Remove from heat and add 2 fresh bay leaves to the syrup. Let steep for 30 minutes and remove the bay leaves. Refrigerate overnight.

Bay Leaf Simple Syrup

½ cup sugar
1/3 cup water
3 fresh bay leaves

In a medium sauce pan on medium heat, dissolve the sugar in the water and bring to a rolling boil, as soon as the mixture comes to a boil take off heat and place bay leaves in the pan to steep. Let steep for about 30 minutes and remove the bay leaves. Cool and refrigerate overnight.

For the
Lemon Curd

¾ cups sugar
Zest of 2 lemons
3 large eggs
3 large egg yolks
1 cup meyer lemon juice
5 ounces cold butter, cubed
Pinch salt

Prep a metal bowl with sieve place over it. Whisk together all ingredients except butter and place over a bain-marie. Mix continuously with a wooden spoon. Watch very closely as it thickens, once your curd coats the back of a spoon without dripping remove immediately from heat. Pass through the strainer and add the cold butter. Mix until melted. Add salt. Set plastic wrap directly on top of the curd so that a skin does not form and let cool for an hour.

For the
Toasted coconut

1 cup unsweetened shredded coconut

In a oven that is preheated for at least 15 minutes at 300 degrees, place shredded coconut on a cookie sheet and bake or toast until crispy approximately 15-20 minutes.

For the
Bay Leaf Whipped Cream

1 ½ cup heavy whipping cream
1/3 cup bay leaf simple syrup

Whisk heavy cream with bay leaf simple syrup until soft peaks form, chill.

For the
Parfait Assembly

In your parfait glasses or bowls place a generous spoonful of Meyer lemon curd, a few spoons of blueberries, and top with a generous dollop of whipped cream and toasted coconut. Refrigerate until serving.

Mezcal, Cilantro Dried Cherry Glazed Chicken Wings

January 14th, 2011 § 0 comments § permalink

Makes about 30 Chicken Wings

INGREDIENTS

3 pounds chicken wings or little drumsticks
¾ cup dried cherries
½ cup mezcal (the smokier the better)
½ cup agave syrup
Zest and juice of 1 lime
½ cup fresh cilantro leaves
2 teaspoons cumin seeds, toasted
Salt/cracked black pepper

DIRECTIONS

Preheat oven to 400°F.

On a lightly greased baking sheet, place chicken wings, and generously season them with salt and cracked black pepper. Place in the oven, and back for about 15 to 20 minutes or until just before golden brown and just about done.

In a small saucepan, combine dried cherries, mezcal, agave, and zest and juice of lime. Bring to a boil then take off heat. Add cilantro leaves and cumin seeds, and allow to soak until totally cool, about 10 to 15 minutes. Blend mixture in a blender until smooth.

In a large mixing bowl, or mixing in two batches, gently toss chicken wings with sauce. Place back on baking sheet, and bake another 5 to 7 minutes or until browned well.

Middle Eastern Spiced Sweet Potato Herb Latkes with Curry Mint Sour Cream

December 20th, 2009 § 0 comments § permalink

Makes 20 medium latkes

Bring a touch of the Middle East into your Hanukah celebration with these sweetly spiced latkes!

INGREDIENTS

6 cups sweet potatoes, washed, peeled and grated
½ cup raisins
3 eggs beaten
1 cup all purpose flour
1 tablespoon cumin
1 tablespoon curry powder
2 teaspoons salt
2 teaspoons black pepper
Vegetable oil

PREPARATION

In a large mixing bowl, combine all ingredients except oil and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2-3 inch pancakes, drop into pan and brown on both sides until deep golden brown, usually about 2-3 minutes on each side. Take off heat and place on paper towels so excess oil can be drained.

Curry Mint Sour Cream

INGREDIENTS

1 cup sour cream
2 tablespoons curry powder
1 tablespoon cumin
2 tablespoons fresh mint, chopped fine
1 teaspoon lime zest
Juice of half of a lime
2 teaspoons salt

PREPARATION

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

Middle Eastern Spiced Sweet Potato Herb Latkes with Curry Mint Sour Cream

November 29th, 2010 § 0 comments § permalink

Makes 20 medium latkes

Bring a touch of the Middle East into your Hanukah celebration with these spiced latkes!

INGREDIENTS

For Latkes

6 sweet potatoes, washed, peeled and grated
½ cup raisins
3 eggs, beaten
1 cup all-purpose flour
1 tablespoon cumin
1 tablespoon curry powder
2 teaspoons salt
2 teaspoons black pepper
Vegetable oil

For Curry Mint Sour Cream

1 cup sour cream
2 tablespoons curry powder
1 tablespoon cumin
2 tablespoons fresh mint, chopped fine
1 teaspoon lime zest
Juice of half of a lime
2 teaspoons salt

PREPARATION

In a large mixing bowl, combine potatoes, raisins, eggs, flour, cumin, curry powder, salt, and pepper, and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2 to 3-inch pancakes, drop into pan, and brown on both sides until deep golden brown, about 2 to 3 minutes on each side. Take off heat, and place on paper towels so excess oil can be drained.

Combine all ingredients for curry mint sour cream in a small mixing bowl, and combine until smooth and thoroughly mixed. Serve cold on top of hot latkes.

Milk Infused with Mint

February 24th, 2011 § 0 comments § permalink

Makes 3 cups

Ingredients

3 cups milk
1 cup fresh mint, crumbled between fingers

Directions

In a medium saucepan, add milk and fresh mint. Heat on simmer, about 5 to 8 minutes. Strain out mint, and discard.

Mini Cream Fruit Tarts: Apricot, Italian Plum & Prune, Raspberry, Blueberry

August 11th, 2011 § 0 comments § permalink

Makes 8 Tartlets

Ingredients

Lemon Cream
Almond Cream
Honey & Herbed Ricotta
1 cup sliced apricots
1 cup sliced Italian plums
¼ cup prunes, chopped fine
1 cup raspberries
1 cup blueberries
8 tartlet shells, par-baked
Ginger Honey Glaze
Herbal Honey Glaze
Sweet Black Pepper Cherry Glaze

Directions

Pre-heat oven to 350 ° F. Place about 3 tablespoons filling of choice into a par-baked tart shell and place about ½ cup of fresh fruit, (for the plum add the prunes as well) nicely arranged on top. Bake for 10 -15 minutes or until the fruit is soft. Take out of the oven and brush with a little bit of glaze of choice. The recipe makes 2 of each variety of tartlets.

*Pairing ideas: Blueberry Lemon Cream with Honey Ginger Glaze, Apricot Almond Cream with Herbal Honey Glaze or Black Pepper Cherry Glaze, Raspberry Herbed Ricotta with Ginger Honey Glaze, Plum & Prune with Almond Cream and Ginger Honey Glaze.

Mini Mozzarella Pearls Marinating in Herbs & Chili

December 12th, 2011 § 0 comments § permalink

Makes 1 pound of marinated mini mozzarella balls

Ingredients

3/4 cup extra virgin olive oil
2 teaspoons lemon zest
1 teaspoon salt
1 teaspoon cracked black pepper
1/2-1 teaspoon red chili flakes
1 pound fresh mini mozzarella balls
1 tablespoon fresh basil leaves, chopped fine
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley leaves, chopped fine
1 tablespoon fresh marjoram leaves, chopped fine

Directions

In a large bowl whisk together the oil zest and spices. Add in the mozzarella balls and herbs and mix well. Allow to marinate for up to an hour, minimum of 30 minutes.

Mint & Feta Lamb Sausage

October 5th, 2010 § 0 comments § permalink

Makes 9 sausages

INGREDIENTS

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

PREPARATION

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

Mint Butter

May 7th, 2011 § 0 comments § permalink

Makes ½ cup butter

Ingredients

13 cup butter, softened
2 cloves garlic, chopped superfine
1 shallot, chopped superfine
2 tablespoons lemon juice
1 teaspoon lemon zest
½ cup fresh mint, chopped fine
1 teaspoon maldon salt

Directions

In a small mixing bowl combine all of the ingredients and mix well until a smooth butter paste is formed, making sure all the ingredients are well incorporated. Place the mixed butter on a small sheet of parchment paper or plastic wrap and roll into a tight log. Place in refrigerator to solidify.

Mint Chutney

March 9th, 2012 § 0 comments § permalink

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

Mint Ice Cream with Fresh Orange-Beet Swirls

April 28th, 2011 § 0 comments § permalink

Makes 5 cups

INGREDIENTS

2 cups 2% milk
2 cups half and half
1 cup sugar
2 cups fresh mint, chopped
10 egg yolks
1 medium red beet, cooked and peeled and cubed
½ cup orange juice
½ cup sugar

DIRECTIONS

In a heavy bottomed saucepan bring the milk, half and half, sugar and mint to a boil and reduce heat immediately, and simmer for about 10 minutes stirring gently, allowing mint to steep into liquid. Discard mint. In a medium mixing bowl, whisk egg yolk well. Ladle a big spoon full of the hot milk mixture to the egg mixture, whisking well, to avoid the eggs from cooking. Add the remainder of the egg mixture into the milk on the stove and the heat gently whisking constantly until a thick custard forms or until the mixture coats the back of a wooden spoon well; about 5-6 minutes. Take off heat and allow to cool.

Cover with plastic wrap and place in the refrigerator overnight to get very cold. Place in the freezer 10 minutes before making the ice cream. Process the ice cream in an ice cream maker, following instructions of the machine.

Thaw the ice cream so it is just starting to get soft. Place the beet, sugar and the orange juice in a medium saucepan and heat until the sugar is melted. Blend in a blender until a smooth sauce. Drizzle the mixture into the soft ice cream using a spoon and swirling it, being careful not to mix the ice cream too much. Freeze.

Mint Pita Chips

May 26th, 2011 § 0 comments § permalink

Culinary class 044

Serves 8

Ingredients

4 pita rounds, each cut into 8 triangles
3 tablespoons olive oil
1 teaspoon cumin
3 tablespoons fresh mint, chopped fine
Salt

Directions

Preheat oven to 400°F. On a baking sheet, place pita triangles, drizzle with olive oil, cumin, and mint. Season with salt, and mix well to coat pita. Place in oven, and back until crispy, 8 to 10 minutes.

Mint Strawberry Ice Cream with Parsley Syrup

October 29th, 2009 § 0 comments § permalink

INGREDIENTS

2 pounds fresh sliced strawberry
1 c sugar
2 c heavy cream
2 c light cream
1 t vanilla extract
¾ t peppermint extract
¼ c chopped mint
Parsley syrup
1 c parsley
1 c sugar
1 c water

PREPARATION

In a large bowl, stir together strawberries, sugar and mint until combined well. Cover mixture and chill overnight, stirring occasionally. Drain strawberry mixture in a sieve set over a bowl pushing all the strawberries through. Mix with creams and stir well. Freeze mixture in an ice cream maker following directions on the maker.

In a thick pan, add 1 c sugar, parsley and water and bring to a boil. Boil for about ten minutes until mixture is very thick and green. Strain, cool and drizzle over strawberry mint ice cream for an earthy treat.

Mint-Cilantro Chutney

January 14th, 2011 § 0 comments § permalink

Serves 2

INGREDIENTS

1 cup fresh mint leaves
1 cup fresh cilantro leaves
½ bunch scallions, white parts only, trimmed
A ½-inch piece fresh ginger, peeled and cut into large pieces
Juice of 1 lime
¼ cup water

DIRECTIONS

Combine the ingredients in a blender and process until well blended.

© Recipe Property of Suvir Saran

Minted Cucumbers with Chili

October 13th, 2009 § 0 comments § permalink

Makes 6 Servings

INGREDIENTS

3 large euro cucumbers sliced thin
2 cups chopped mint
2 cayenne peppers sliced thinly, seeds removed
(Serrano chilis can be substituted)
¼ c. sugar
2 cups water
1 T salt
1 c rice wine vinegar, flavored with ginger if you can find.

PREPARATION

Mix all liquid ingredients in a large mixing bowl,  mix until all salt and sugar is dissolved, add mint and chilis, mix well and add cucumbers, refrigerates for at least one hour and strain before serving.

Minted Hot Cocoa

October 6th, 2010 § 0 comments § permalink

INGREDIENTS

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

PREPARATION

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

Minted Iced Cocoa

May 23rd, 2011 § 0 comments § permalink

Makes 4 iced cocoas

Ingredients

4 cups skim milk
½ cup fresh mint leaves
¼ cup sugar
4 ounces dark chocolate

Directions

In a medium sauce pan combine the milk, mint leaves and sugar and bring to a boil. Reduce heat to low and simmer for about 5-7 minutes. Remove mint leaves and add dark chocolate, whisking continuously until all the chocolate is melted. Take off heat and cool. Serve over ice, garnished with a mint leaf.

Miso Citrus Dipping Sauce

March 9th, 2012 § 0 comments § permalink

Makes 1 cup

Ingredients

2 cloves garlic, chopped superfine
2 teaspoons fresh ginger, chopped superfine
1 tablespoon honey
¼ cup yuzo rice vinegar or plain rice vinegar
Juice of 1 lime
1 teaspoon orange zest
3 tablespoons sesame oil
¼ tamari
¼ cup miso paste

Directions

Whisk together all ingredients in a medium mixing bowl until emulsified and well mixed.

Miso Ramen with Tofu & Eggs

December 16th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 package firm tofu
3 tablespoons miso paste
2 tablespoons mirin
1 teaspoon sugar
2 teaspoons sesame oil
1 teaspoon chili paste or sauce
3 cups vegetable stock
1 teaspoon fresh ginger, chopped superfine
1 garlic clove, chopped superfine
5 green onions, sliced thinly
8 ounces ramen noodles 3 hard boiled eggs, halved
½ cup seaweed
Black sesame seeds

Directions

Sear the tofu and cut it into small cubes. Whisk together in a small bowl the miso, mirin, sugar, sesame oil and chili paste. Combine the whisked mixture in a large soup pan with the vegetable stock, ginger, garlic and green onions and bring to a boil. Reduce the heat and allow to simmer for about 5 minutes. Add the ramen and the seaweed and allow the ramen to cook until aldente for about 8-10 minutes. Serve in bowls garnished with hard boiled eggs and sesame seeds.

Mixed Greens with Herbed Vinaigrette

November 19th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

1 shallot, minced
2 tablespoons white wine vinegar
1 tablespoon lemon juice
Salt
2 tablespoons extra-virgin olive oil
2 tablespoons canola oil (neutral flavor oil)
1 teaspoon fresh thyme leaves, chopped fine
1 tablespoon fresh basil leaves, chopped
¼ cup fresh chives, chopped
¼ cup fresh parsley, chopped
8 cups (about ½ pound) mesclun (mixed baby greens)
Freshly ground pepper

PREPARATION

In a large mixing bowl, whisk together shallot, white wine, lemon juice and 1 teaspoon salt. Slowly stream in oils until vinaigrette is emulsified. Add herbs and greens and mix well until vinaigrette coats all the leaves. Season to taste with salt and freshly ground pepper. Serve immediately.

Mixed Herb Bloody Marys

October 22nd, 2009 § 0 comments § permalink

Makes 1 qrt Bloody Mary Mix

INGREDIENTS

1 qrt tomato juice
¼ c cilantro
¼ chives
¼ tarragon
¼ parsely
¼ lovage
¼ c fresh grated horseradish juice
zests of one lime and one lemon
salt and pepper
a dash of citrus champagne vinegar

PREPARATION

Heartier fare is needed for this drink so a brunch of steak and eggs is the perfect dazzler for any Sunday morning. Blend 1 qrt tomato juice with ¼ c of each of the following herbs: cilantro, chives, tarragon, parsely, and lovage. Add ¼ c fresh grated horseradish juice and the zests of one lime and one lemon, salt, pepper and a dash of citrus champagne vinegar. Blend well. Drink as is or for each drink add 2 oz vodka and garnish with a few chive sprigs and a section of lime.

Mixed Melon Salsa

August 4th, 2010 § 0 comments § permalink

Makes 3 cups

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

INGREDIENTS

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

PREPARATION

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

Mocha Ice Coffees (Askinosie Chocolate)

June 12th, 2011 § 0 comments § permalink

pics 018

Makes 4 Ice coffees

Askinosie chocolate is an amazing little chocolate company located in Springfield, Missouri. Their chocolate is all fairly-trades with grower’s stake in the process and 100% direct cooperation with the growers, which we support fully! In addition they have only 3 ingredients to their cocoa beans, cocoa butter (which they make with the same beans) and organic sugar! Truly spectacular chocolates and a truly inspiring story of the founder’s desire to help.

Ingredients

½ cup medium brown sugar
½ cup water
½ cup Askinosie Chocolate-Davao Sipping Chocolate ( you can use other chocolate chips)
2 cups dark fair-traded coffee, brewed to taste
1 cup milk or more, any type to taste
Ice cubes or coffee ice cubes for the serious!

Directions

In a medium saucepan place the brown sugar and the water and bring to a boil (making simple syrup). Reduce the heat to low and simmer a few minutes until the sugar is totally melted and incorporated. Take off heat and whisk in the chocolate shavings or chips until totally melted. Divide the mixture up between 4 or 5 large glasses. (It’s ok that it is hot!) Fill the glasses with ice and them ½ cup of coffee in each and then fill with milk and stir well, making sure to incorporate the chocolate syrup on the bottom. You can also do them in a bar shaker to optimize the mix depending on how you like it. In addition the ingredients can be blended after the syrup is made for an ICEE version!

Modernized Chimichurri Sauce

November 1st, 2009 § 0 comments § permalink

Chimichurri sauce is a popular sauce originating from Argentina and widely celebrated in various forms throughout Latin America. Chimichurri is a fresh herb sauce that uses parsley as its main herb and vinegar as its main dressing; there are also many variations along the way. We believe the most authentic variation is actually a derivative of Italian pesto and includes garlic, parsley, onion, salt and pepper, lemon juice and zest, and olive oil and vinegar for a bite. Here are two versions we think are authentic yet modern and extremely tasty on steak or Argentine chorizo sausages!

INGREDIENTS

1 c chopped parsley
½ c chopped chives
½ c chopped tarragon
½ cup chopped garlic
1 T fresh grated horseradish
½ c red wine vinegar
½ cup extra virgin olive oil
1 T salt and pepper
Mix well and refrigerate.

PREPARATION

When making Chimichurri sauce, combine all ingredients in a bowl and let stand for thirty minutes before serving.

Moisturizing Honey Mint Foot Sweat Lodge

November 6th, 2009 § 0 comments § permalink

INGREDIENTS

1 large foot basin or bowl large enough for feet (plastic tub or bin works well too)
½ cup honey
¼ cup chopped fresh mint
2 plastic bags (large enough to cover your foot up past the ankles)
1 large hot damp towel (towel can be hearted by hot water and then rung out)
Masking Tape

PREPARATION

Make sure the tub/basin has fresh clean hot almost boiling water, with enough water to cover your submerged feet but not overflow the tub/basin. In the meantime while the water cools a bit, mix the honey and the chopped mint in a medium mixing bowl. Spread honey mixture evenly over feet, making sure to get the honey in between the toes and on the bottom heal as well. Wrap the plastic bags around each of the feet and tape with masking tape so they stay on. Cover both feet with the hot damp towel and sit comfortably and relax for another 20 minutes. The honey will sweat with the warmth of the towel and the mint will make them feel tingly. Honey is a natural antiseptic and will also remove any dead skin cells previously not removed. After relaxing remove towel and bags and rinse well in the now warm water in the tub/basil. Be very careful to make sure you remove all honey. The honey will make your feet silky smooth. Dry feet well.

Replace the mint in the recipe with fresh chamomile (or chamomile tea) for a soothing facial mask.

Molten Chocolate Cake

April 5th, 2011 § 0 comments § permalink

Serves 8

Ingredients

½ cup butter
4 ounces semisweet chocolate, chopped (baking squares are best)
¼ cup heavy cream
½ teaspoon vanilla
¼ cup all-purpose flour
2 eggs
2 egg yolks
¼ cup sugar
Raspberry Sauce, to serve (recipe follows)

Directions

Preheat oven to 400° F. Grease 8 6-ounce ramekins with a generous amount of butter, and sprinkle with sugar. Over a double boiler, combine butter, chocolate, and cream. Heat over low heat, stirring occasionally until smooth and thick. Remove from heat, and whisk in vanilla and flour until smooth. Set aside. Mix on high speed, egg, egg yolks, and sugar until thick and lemon colored, about 10 minutes. Fold egg mixture, one third at a time into chocolate mixture. Be careful to not to deflate the eggs. Divide batter into prepared cups evenly.

Bake 8 to 9 minutes until edges of cake are set and center still jiggles. Cool for 3 minutes. With knife, loosen cakes from side of each cup, and turn each out onto dessert plates. Serve immediately.

Recipe Property of Shawona Jones

Raspberry Sauce

Makes approximately 2 cups

Ingredients

1 cup raspberries
½ cup sugar
Water

Directions

Place raspberries and sugar in a small saucepan over medium heat. Add enough water to just cover the raspberries, or about ½ cup. Cook until raspberries are mushy. Puree in a blender and strain. Cool and serve with Molten Chocolate Cake.

Recipe Property of Ger-Nis

Molten Chocolate Cake with Cardamom Cream

February 2nd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

½ cup butter
4 ounces semisweet chocolate, chopped (baking squares are best)
¼ cup heavy cream
½ teaspoon vanilla
¼ cup all-purpose flour
2 eggs
2 egg yolks
¼ cup sugar

DIRECTIONS

Preheat oven to 400°F. Grease 8 6-ounce ramekins with a generous amount of butter, and sprinkle with sugar.

Over a double boiler, combine butter, chocolate, and cream. Heat over low heat, stirring occasionally until smooth and thick. Remove from heat, and whisk in vanilla and flour until smooth. Set aside. Mix on high speed, egg, egg yolks, and sugar until thick and lemon colored, about 10 minutes. Fold egg mixture, one third at a time into chocolate mixture. Be careful not to deflate the eggs. Divide batter into prepared cups evenly.

Bake 8 to 9 minutes until edges of cake are set and center still jiggles. Cool for 3 minutes. White knife, loosen cakes from side of each cup, and turn each out onto dessert plates. Serve immediately.

© Recipe Property of Shawona Jones

Cardamom Cream

Makes ½ cup

INGREDIENTS

½ cup heavy cream
1 tablespoon sugar
3 cardamom seeds, taken out of pods and lightly crushed
1 vanilla bean, scraped

DIRECTIONS

In a medium-sized chilled bowl, add cream and begin to whisk. Once cream starts to thicken, add rest of ingredients and beat until medium-stiff peaks form.

© Recipe Property of Ger-Nis

Moose, Venison or Elk Country Fried Steak

February 14th, 2012 § 0 comments § permalink

Serves 4

Ingredients

4-9 ounce steaks, cubed or pounded with a meat mallet
1 cup flour
2 teaspoons cracked black pepper
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon cayenne pepper
2 tablespoons fresh parsley, chopped superfine
2 eggs beaten
½ teaspoon nutmeg, freshly ground
½ cup canola oil
2 cups buttermilk

Directions

Pound the meat until its cubed and flat. Combine the flour with the black pepper, onion powder, cayenne and parsley until well mixed. Heat the oil to a high heat in a cast iron pan. Dredge the elk or venison in the flour mixture making sure the flour is well covered on the meat. Next dip the meat in the egg mixture and then toss it in the cast iron pan. Cooking on each side for about 4 minutes each or until golden brown. Place the cooked meat on paper towels to drain. After cooking each elk or venison piece. Sauté in the same hot cast iron pan another tablespoon of flour making a rue or browning it. Whisk in the buttermilk and cook until thick, stirring often. Season with salt and pepper to taste and drizzle the sauce over the steak!

Moqueca

October 24th, 2009 § 0 comments § permalink

INGREDIENTS

juice of one lemon
1 chopped onion
1 minced garlic clove
2 tablespoons vinegar
½ teaspoon salt
1 pound of fresh, shelled and de-veined shrimp
a couple of tablespoons of chopped cilantro
tomato paste
1 ½ cups coconut milk
dendê oil

PREPARATION

Make a marinade with the juice of 1 lemon, 1 chopped onion, 1 minced garlic clove, 2 tablespoons vinegar and ½ teaspoon salt. Marinate 1 pound of fresh, shelled and de-veined shrimp for about thirty minutes. Add entire mixture to a sauce pan and add a couple of tablespoons of chopped cilantro and tomato paste, then pepper to taste. Then add 1 ½ cups coconut milk and dendê oil (a palm oil high in saturated fat available in specialty food stores). Cook for about five more minutes and serve over white rice.

Moroccan “Krak” Tea

January 4th, 2012 § 0 comments § permalink

Ingredients

3 ounces Kraken rum
½ ounce lemon juice
½ ounce orange juice
2-3 mint leaves
1 ounce orange peel black pepper syrup (recipe follows)
2 ounces homemade ginger ale
Sparkling wine
“Moroccan” Spiced Candied Kumquats (recipe follows)

Directions

Mix together the kraken, lemon juice, orange juice, mint leaves, ginger ale and syrup and pour into an old fashioned or short class. Fill the glass with extra ice if needed and top with sparkling wine. Garnish with the candied kumquats and a mint leaf.

Orange Peel Black Pepper Syrup

Makes 2 cups

Ingredients

1 cup turbinado sugar
1 cup water
1 tablespoon black peppercorns, cracked
Peels of 1 orange
3-4 kumquats halved
1 cinnamon stick

Directions

Place all the ingredients in a medium sauce pan and bring to a boil, stirring until the sugar dissolves completely. Reduce the heat and simmer for about 5 minutes. Take off heat and let stand for 15 minutes, strain.

Moroccan Spiced Candied Kumquats

Makes 2 cups

Ingredients

1½ cups kumquats, halved
½ cup orange liquor
½ cup turbinado sugar
½ cup honey
¼ cup water
2 star anise
2 cloves
3 all spice berries
10 black peppercorns
1 cinnamon stick
1 teaspoon nutmeg, freshly grated
1 vanilla bean, split and seeds removed

Directions

Place all the ingredients in a medium saucepan and bring to a boil, stirring to make sure sugar dissolves. Reduce the heat to a low simmer and continue to cook for about 15-20 minutes. Making sure to stir often while the liquid thickens and the kumquats shrivel up. Cook until most the liquid is cooked down. Take off heat and allow to cool, making sure to discard the anise, cloves, allspice, peppercorns, cinnamon stick and vanilla bean shell. Store in a glass jar or container in the refrigerator for up to 2 months. Take out of the refrigerator and bring to room temperature before serving.

Moroccan Chicken Curry Pot Pies with Puff Pastry

November 22nd, 2010 § 0 comments § permalink

Makes 8 Mini Pot Pies

Exotic Middle Eastern spices give these individual chicken pot pies, a sultry edge, while filling your kitchen with intoxicating scents!

INGREDIENTS

1-2 tablespoons canola or vegetable oil
2 cloves garlic, chopped
1 medium yellow onion, chopped
1 pound boneless skinless chicken breasts, cubed into 1 inch pieces
Salt/white pepper
2 medium tart apples, cored and chopped
½ cup golden raisins
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon sweet paprika
½ teaspoon ground ginger
1 tablespoon all purpose flour
1 cup chicken broth
Butter
1 package frozen puff pastry

PREPARATION

Pre-heat oven to 400°F.

Heat the oil in a large sauté pan on medium high heat, cook garlic and onions until slightly cooked or translucent, about 3 to 4 minutes. Add chicken, and sauté until cooked through. Season with salt and white pepper. Add the apples, raisins, and spices, and sauté, stirring well mixing in all the spices. Add the flour, and mix thoroughly making sure the flour dissolves into the mixture. Finally, add the chicken broth, mix well and turn butner to low and allow to simmer, 15 to 20 minutes. Take off burner, set aside and allow to cool slightly.
Lightly greased ramekins (8-10 ounce size) with butter. Pour the chicken mixture into the ramekin until ¾ full. Cover with a square of puff pastry just larger than the ramekin, pushing down slightly so it adheres to the ramekin. Cut some slits into the top of the puff pastry and sprinkle with a little cinnamon in top.
Place all ramekins on a baking sheet and place in oven and bake for about 20 to 25 minutes or until golden brown. Serve warm.

Moroccan Harissa Herbal Stew

March 13th, 2012 § 0 comments § permalink

Ingredients

1 lb of lamb meat cut into 1 inch cubes
1 large yellow onion, chopped
3 cloves garlic, chopped fine
1 cup chickpeas, soaked overnight and drained
5 large tomatoes, chopped
1 cup red lentils
½ cup chopped fresh cilantro
½ cup chopped fresh parsley
½ teaspoon turmeric
½ teaspoon ground cinnamon
Juice and zest of 2 lemons
1 cup water
Olive oil
Salt and pepper

Directions

Sauté onions and garlic in a heavy stew pan on medium high heat with the olive oil for 2 minutes or until tender. Add lamb meat and brown well for about 4 minutes. Add the tomatoes and stir well. Add turmeric, cinnamon, cilantro, parsley, lemon juice and zest. Continue to sauté for a few more minutes. Add chickpeas, lentils and water. Stir well. Simmer on low heat for about 1 hour stirring occasionally.

Garnish with a sprig of cilantro and a slice of lemon dusted with cinnamon. Serves 6.

Moroccan Harrira Herbal Stew

October 24th, 2009 § 0 comments § permalink

INGREDIENTS

1 lb of lamb meat cut into 1 inch cubes
1 large yellow onion, chopped
3 cloves garlic, chopped fine
1 c chickpeas, soaked overnight and drained
5 large tomatoes, chopped
1 c red lentils
½ c chopped fresh cilantro
½ c chopped fresh parsley
½ t turmeric
½ t ground cinnamon
juice and zest of 2 lemons
1 cup water
olive oil
salt and pepper

PREPARATION

Sauté onions and garlic in a heavy stew pan on medium high heat with the olive oil for 2 minutes or until tender. Add lamb meat and brown well for about 4 minutes. Add the tomatoes and stir well. Add turmeric, cinnamon, cilantro, parsley, lemon juice and zest. Continue to sauté for a few more minutes. Add chickpeas, lentils and water. Stir well. Simmer on low heat for about 1 hour stirring occasionally.

Garnish with a sprig of cilantro and a slice of lemon dusted with cinnamon. Serves 6.

Moroccan Spiced Dried Fruit & Nut Sundaes

January 2nd, 2012 § 0 comments § permalink

Serves 4-6

Ingredients

½ cup dried apricots, chopped
½ cup dried figs, chopped
½ cup dried dates, chopped
½ cup almonds
1 teaspoon cinnamon, freshly grated
1 tablespoon orange zest
1 tablespoon traditional ros el hanout recipe
1 cup turbinado sugar
¼ cup water
3 tablespoons orange juice
½ stick butter
¼ tablespoon heavy cream
½ teaspoon vanilla
Vanilla ice cream

Directions

In a medium mixing bowl mix together the dried fruit, nuts, cinnamon, zest and ros al hanout until well mixed. In a small sauce pan on medium heat place the sugar, water and orange juice and stir until the sugar dissolves. Increased the heat to high and boil, stirring constantly until the sugar turns a deep amber color. Brush the sides down with a wet pastry brush to ensure that caramel doesn’t form on the side of the pan. This should take approximately five minutes. Whisk in the butter and then once the butter is melted and whisked in, whisk in the heavy cream and vanilla. Add the dried fruit and nut mixture and take off heat. Let stand a few minutes to cool and drizzle over ice cream!

Morrocan Chicken Sausages

October 5th, 2010 § 0 comments § permalink

Makes 6-9 sausages

INGREDIENTS

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

PREPARATION

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

Mozzarella Pizzas with Selection of Toppings

December 12th, 2011 § 0 comments § permalink

Ingredients

Pizza Dough
Pizza Sauce
Toppings
Fresh Mozzarella, sliced thin

Directions

Pre-heat oven to 400°F. Roll out the pizza dough into 3 round pies. Place the dough on baking sheet lines with parchment paper. Spoon a bit of sauce on each pie and add the desired toppings. Place a few slices of the mozzarella over the pies. Place in the pre-heated oven for about 20 minutes or until the crust is golden brown the mozzarella is a little melted.

Muddled Minted Cucumber Gin

October 22nd, 2009 § 0 comments § permalink

Makes 4 Drinks

INGREDIENTS

¼ c of chopped fresh mint
¼ cup of chopped cucumber
1 tsp sugar
1 tsp salt
8 oz gin

PREPARATION

These drinks are cool and refreshing and are great paired with sushi type appetizers for any happy hour occasion. Muddle ¼ c of chopped fresh mint with ¼ cup of chopped cucumber, 1 tsp sugar, and 1 tsp salt. Mash very well and add 8 oz gin and shake with ice. Strain served over shaved ice in lowball glasses. Garnish with a cucumber slice or sprig of mint.

Mulled Hot Apple Cider

December 16th, 2010 § 0 comments § permalink

Makes 1 quart

INGREDIENTS

1 quart fresh apple cider
1 cinnamon stick
3 cloves
1 star anise
1 teaspoon nutmeg, freshly grated
1 to 2-inch piece of ginger, sliced thin (peeled or not peeled)

PREPARATION

Place all items in a large pot on high heat. When mixture begins to boil, reduce heat and simmer for about 10-15 minutes. Strain and serve in a glass with a handle to avoid being burned. Can be garnished with a cinnamon stick, apple slice and a dash of cinnamon.

Mushroom Herb Asparagus Risotto

October 31st, 2009 § 0 comments § permalink

Follow the basic risotto recipe and add the ingredients listed below during the sauté stage and the fresh herbs at the end.

INGREDIENTS

2 c aborio rice
1 c crimini mushrooms sliced thick
1 bunch asparagus chopped in 1 1/2 inch sections
½ c chopped shallot
1 c dry white wine
¼ c butter
¼ c asiago cheese
¼ c each of the following herbs chopped fine: basil, chives, tarragon, and thyme

Mushroom Herb Filling

January 2nd, 2011 § 0 comments § permalink

INGREDIENTS

1 tablespoon butter
1 tablespoon olive oil
2 tablespoons yellow onion, chopped superfine
1 clove garlic, chopped superfine
1 cup brown mushrooms, chopped fine
¼ cup red pepper, chopped fine
Salt
Pepper
1 tablespoon each of fresh chives, parsley and thyme, chopped fine
¼ cup parmesan cheese, grated
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 medium sized sauté pan, add butter and olive oil. Sauté onion until translucent, about 5 minutes.
Add garlic, mushrooms, red pepper and cook, stirring occasionally, 7 to 10 minutes. Season with salt and pepper, remove from heat and add fresh herbs and parmesan cheese. 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.

Mushroom Herb Leek Puff Pastry Tartlets

February 3rd, 2011 § 0 comments § permalink

Makes 8

INGREDIENTS

1 package frozen puff pastry, thawed
3 tablespoons butter
1 small leek (white and light green only), cut into 2″ strips
2 cups mixed mushrooms, chopped or sliced (depending on mushroom)
1 teaspoon salt
1 teaspoon black pepper
¼ cup fresh thyme leaves
¼ cup crème fraiche
1 teaspoon lemon zest
¼ cup gruyere cheese
Salt and pepper

DIRECTIONS

Remove one sheet of puff pastry, and cut into 8 equal squares. Using a pairing knife, draw a small frame around each box to create a border (this area will puff and rise as a result of the division). Place on a baking sheet, and chill until ready to use.

In a large sauté pan over medium heat, add butter. Cook leeks and mushrooms, stirring constantly, 5 to 7 minutes. Add salt, pepper, thyme leaves, and continue to cook, 1 to 2 more minutes. Transfer mixture to a lined baking sheet, and let cool.

In a separate bowl, combine crème fraiche, lemon zest, and gruyere cheese, and season with salt and pepper.

Remove puff pastry from refrigerator, and spoon crème fraiche cheese mixture on inside square. Evenly arrange cooled mushrooms and leeks on top of that. Bake for 10 to 15 minutes or until golden and puffed. Serve warm or at room temperature.

Mushroom Herb Pizza

October 24th, 2009 § 0 comments § permalink

Classic dough and classic tomato oregano sauce are topped with fresh chopped crimini mushrooms or a variety of mushrooms, fresh basil, parsley and mozzarella cheese. A true classic.

Mushroom Thyme Chicken in a Bag 30 Minute Meal

October 13th, 2009 § 0 comments § permalink

Makes 2 Servings

INGREDIENTS

2 chicken breasts
1 c sliced mushrooms
¼ c chopped shallots
½ c chopped thyme
Juice of one lemon
¼ c white wine
Salt pepper

PREPARATION

Preheat oven to 375 F.  Mix all ingredients except chicken breasts  in a bowl together well.
Place each chicken breast on a large sheet of aluminum foil, sprinkle with salt and pepper.  Place half the mushroom thyme mixture on each chicken breast, making sure all the liquid is split evenly as well.  Fold the aluminum tightly making sure that none of the liquid can escape.  Place both packets on a baking sheet and bake for about 30 minutes.

Where Am I?

You are currently browsing the m category at Recipes.