Berries & Basil African Red Bush Iced Tea

June 18th, 2011 § 0 comments § permalink

012

Makes 1 pitcher

Truly a delightful and deliciously sweet iced tea! Speckled in colorful berries sweet and ripe with flavor this tea is sure to delight and impress the fanciest of folk!

Ingredients

½ cup fresh basil leaves
1 cup white sugar
1 cup water
1 tablespoons blueberries, smashed
1 tablespoons raspberries, smashed
1 tablespoon strawberries mashed
2 bags red bush tea
ice
Water
Lemons and blueberries for garnish

Directions

In a medium saucepan combine basil leaves, sugar and water and bring to boil. Add the tea bags and let boil one more minute. Add the smashed berries and reduce heat, and let simmer for about 7 minutes. Take off heat and continue to let steep for about 10 more minutes or until the mixture is slightly dark, purple color and clearly infused. Strain the mixture and discard the basil and smashed berries. Pour the syrup in a large pitcher filled with ice and add water! The garnish with fresh lemon slices and a few floating blueberries!

Local New Jersey Strawberry Jam

June 26th, 2011 § 1 comment § permalink

Makes 2 cups

Ingredients

2 cups fresh strawberries, hulled and chopped
1 cup sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
½ cup rose wine or water

Directions

Bring all ingredients to a boil in a small sauce pan, continue to boil a few minutes, around 3-4 and then reduce heat to a simmer and let reduce by half until desired consistency, stirring often. Cool and store in a airtight jar in the refrigerator.

Strawberry Shortcake Cookies

June 26th, 2011 § 0 comments § permalink

Makes 2 dozen cookies

Ingredients

1 ½ cups fresh strawberries, hulled and chopped
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
1/2 cup turbinado sugar, plus extra
2 cups flour
2 teaspoons baking powder
½ teaspoon nutmeg, freshly grated
½ teaspoon salt
5 tablespoons butter, cold and cubed
½ cup buttermilk
Course sugar for topping

Directions

Preheat oven to 400° F. In a medium bowl combine and gently mix the strawberries, lemon juice and zest as well as the sugar and let stand for at least five minutes. In a separate bowl whisk together the flour, baking powder, nut meg and salt with about a tablespoon of the extra sugar. Gently cut in the butter using a pastry cutter or your hands, cutting or crumbling until the mixture resembles a course cornmeal. Mix in the buttermilk slowly stirring until the dough starts to come together. Gently fold in the strawberries and mix well, but gently. Make sure the dough is completely mixed. Drop dough onto a greased or lines cookie sheet (about a tablespoon for each) making sure to space them apart as they will fall a bit. Sprinkle a bit of the course sugar atop and place in the over to bake for about 20 minutes or until golden brown. Remove from oven and take off pan immediately to cool completely.

Tarragon & Mint Refreshing Peach Iced Tea

June 18th, 2011 § 0 comments § permalink

007 (2)

Makes 1 pitcher

Tarragon and mint have a history of being a truly refreshing duo in the dead of summer’s heat. The addition of summer sweet peaches only makes for a sweeter ad perhaps more sultry experience!

Ingredients

¼ cup fresh tarragon leaves
½ cup fresh mint leaves
½ cup sliced peaches
1 cup turbinado sugar or raw unprocessed sugar
1 cup water
2 mint tea bags
ice
Water

Directions

In a medium saucepan combine the herb, peaches, sugar and water and bring to boil. Reduce heat, place the two tea bags in the syrup and let simmer for about 5 minutes. Take off heat and continue to let steep for about 10 more minutes or until the mixture is slightly darker and clearly infused. Leave the mixture on strained however you can strain the mixture if desired. Pour the syrup in a large pitcher filled with ice and add water! The peaches and herbs float to become the garnish.

2nd Ave Cocktail #2

October 13th, 2010 § 0 comments § permalink

INGREDIENTS

4 wheels of cucumber, 1 reserved for garnish
2 sprigs of dill
¾ oz honey syrup
¾ oz fresh lime juice
2½ oz gin

PREPARATION

In a mixing glass, muddle the cucumber and dill with honey syrup. Next, add lime juice and gin and shake vigorously. Strain through a fine mesh sieve into a chilled cocktaile glass. Garnish with a cucumber wheel and serve.

© Recipe courtesy of Justin Briggs

2nd Ave Cocktail #2

Ahi Tuna Tartare with Avocado and Tortilla Chips

August 22nd, 2014 § 0 comments § permalink

yellow tuna steak

Serves 2 -4

1 teaspoon super finely, chopped ginger
2 garlic cloves, chopped superfine
1 teaspoon orange zest, plus juice of one orange
1 teaspoon lime zest, plus juice of one lime
¼ cup yuzu rice vinegar
¼ cup tamari sauce
1 tablespoon sriracha sauce
2 tablespoons sesame oil
½ medium red onion, chopped superfine
1 red bell pepper, chopped superfine
1-2 Serrano chili peppers, deseeded and chopped superfine.
3 tablespoons fresh cilantro leaves, chopped
2 firm but ripe avocadoes
1 tablespoon black sesame seeds
¾ – 1 pound Aji tuna ( sushi grade)
Radish sprouts (garnish)
Tortilla Chips

In a medium, shallow bowl whisk together the ginger, garlic, citrus zest and juice, vinegar, tamari, sriracha and sesame oil. Add the chopped red onion, red bell pepper, chili pepper and cilantro and mix well. Refrigerate about 30 minutes. Right before serving, chop the tuna into small diced cubes ( tiny – 1/8 inch). Combine it with the marinade mix , stir well and refrigerate 5-10 minutes. In the mean time chop the avocado into small diced cubes as well. To serve place few spoonful’s onto a small plate and a few avocado pieces, garnish with a few radish spouts and place some tortilla chips around the tartare.

Almond Recovery Smoothie

October 8th, 2010 § 0 comments § permalink

Makes 4 cups

INGREDIENTS

½ cup raw pre-soaked almonds
2 tablespoons whey or soy protein powder
½ cup mixed blackberries, blueberries, raspberries
1 tablespoon flax seeds or oats (optional)
1 banana, chopped
1 tablespoon honey
1 cup 1% milk, soymilk or almond milk
1 teaspoon vanilla extract
1 cup low fat plain or vanilla yogurt
1 teaspoon sea salt
2 tablespoons wheat germ
1 cup ice

PREPARATION

Combine all items in a blender except ice, blend well for 1 to 2 minutes. Add ice and blend on high until ice is crushed, then turn blender to “liquefy” speed and allow to mix for about 45 seconds more or until smooth and creamy. Serve immediately.

Almond Recovery Smoothie

Apple & Sage Pork Burgers with Caramelized Maple Onions

November 17th, 2012 § 0 comments § permalink

Serves  4


Ingredients

1 pound ground pork
1 teaspoon salt
1 teaspoon black pepper, cracked
2 cloves chopped garlic 
1 tablespoon brown sugar

1 tablespoon fresh sage leaves, chopped fine 
1 medium shallot chopped fine 
¼ cup apple, chopped fine 
2 medium yellow onions
Olive oil
1 tablespoon maple syrup
Apple Sliced (thin)
Buns

Directions


Mix the pork salt, pepper, garlic, brown sugar, sage and shallots until mixed well. Form patties, place on wax paper and freeze for about six minutes on each side or until partially frozen.  In the meantime caramelize the onions.  In a large skillet over medium heat, add 2 tablespoons olive oil. Cook onions and a little chopped sage  until onions are soft and caramelized, about 20 minutes add in maple syrup and stir well.   Grill burgers  on high heat on a very clean grill, flipping only once per side. Cook for about  three minutes per side for a for medium burgers. Serve on a toasted bun with slice of apple.

Bacon & Maldon Salt Truffles

August 6th, 2011 § 0 comments § permalink

Makes about 30 truffles

Ingredients

½ cup heavy cream
¼ cup bacon, chopped super fine
8 ounces semisweet or bittersweet dark chocolate, chopped
Black Volcanic Salt for dusting

Directions

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

Baked Camembert with Thyme and Garlic Toasts and Maple Glazed Grapes

August 3rd, 2011 § 0 comments § permalink

Serves 9-12

Wine Pairing: Rose D’Anjou

Ingredients

1 whole small Camembert cheese
2 cloves garlic, sliced thin
2 sprigs fresh thyme
Olive oil
Salt and black pepper, freshly ground

For garlic toasts

1 baguette
1 garlic clove
Extra virgin olive oil

For grapes

1 large bunch of red seedless grapes, washed and stemmed
6 sprigs fresh thyme, leaves pulled from stems
3 tablespoons maple syrup
Olive oil

Directions

Preheat the oven to 350 degrees F.

Remove the Camembert from its packaging, pierce the top of the cheese with a sharp knife, then stuff the incisions with the garlic and thyme sprigs. Drizzle with olive oil, sprinkle with salt and pepper. Wrap the cheese in parchment paper like a present and place on a baking sheet in the oven. Bake for about ten minutes, to melt the cheese.

To make garlic toasts:

Slice the baguette into 1/2 inch slices, place on a baking sheet and bake in the oven for 5 minutes, while the cheese is baking. Remove the toasts and lightly scrape each one on one side with a clove of raw garlic. Drizzle with olive oil and serve.

To make the grapes:

Turn the oven to broil 500 degrees F (when you are finished baking the cheese or before). Place cleaned grapes on a greased baking sheet, and sprinkle the thyme leaves over the grapes. Drizzle with olive oil and maple syrup, turning the grapes with a spatula to coat evenly. Broil in oven until grapes start to “pop” and get slightly charred. Cool slightly before serving with cheese and toast.

Baked Corn & Wheat Cumin Cilantro Chips

September 16th, 2011 § 0 comments § permalink

Ingredients

10-12 whole wheat tortillas, cut into 3 inch triangles
12-15 corn tortillas, cut into 3 inch triangles
1 tablespoon fresh cilantro, chopped
1 tablespoon canola oil
1 teaspoon cumin seeds, toasted
Juice of 1 lime
Salt

Directions

Preheat oven to 350°F. Cut tortillas and place in a large bowl. In a separate small bowl mix the cilantro, oil, cumin seeds, lime juice and salt, mix well and then toss over tortillas. Lay tortillas flat on a baking sheet (lined with parchment) and place in the oven and cook for about 7-10 minutes or until golden brown.

Beet Stem Cake

October 13th, 2010 § 0 comments § permalink

INGREDIENTS

1 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1½ cups brown sugar
23 cup vegetable oil
1 egg
2½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1½ cups chopped beetroot stems
½ cup chopped walnuts or macadamia nut pieces
¼ cup brown sugar
½ teaspoon ground cinnamon
1 tablespoon butter, melted

PREPARATION

Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9×5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes. In a large bowl, mix together 1½ cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Boil beet root stems until soft, remove from water, cool and dice into cubes. Fold in beetroot stems and nuts. Pour batter into prepared loaf pans. In a small bowl, combine ¼ cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves. Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.

© Recipe Courtesy of Anna Lissiman

Beet Stem Cake

Black Cherry and Thyme Sun Soother

June 28th, 2012 § 0 comments § permalink

There is nothing quite as spectacular as the small window of local cherries and this sun soothing iced tea not only delivers the subtle cherry  and thyme flavors but a gentle pick me up of black tea.

Ingredients

¼ cup fresh thyme leaves
½ cup fresh cherries, pitted and chopped
1 cup turbinado sugar or raw unprocessed sugar
1 cup water
2 black tea bags
ice
Water

Directions

In a medium saucepan combine the thyme, cherries, sugar and water and bring to boil. Reduce heat, place the two tea bags in the syrup and let simmer for about 5 minutes. Take off heat and continue to let steep for about 10 more minutes or until the mixture is slightly darker and clearly infused. Leave the mixture on strained however you can strain the mixture if desired. Pour the syrup in a large pitcher filled with ice and add water! The cherries and thyme leaves float to become the garnish.

Black Olive, Parsley & Caper Chimichurri

July 19th, 2013 § 0 comments § permalink

Makes 1 ½ cups

Ingredients

½ medium red onion, chopped fine
½ small red shallot, chopped fine
¼ cup capers, chopped coarsely
½ cup calamata olive, chopped coarsely
1/3 cup fresh parsley, chopped fine
2 tablespoons fresh oregano, chopped fine
1 teaspoon lemon zest
¼ cup olive oil
¼ cup red wine vinegar ( lighter)

Directions

Mix all ingredients in a bowl ad chill.  Serve at room temperature.


Blackberries with Mint & Honey-Crème Drizzle

February 24th, 2011 § 0 comments § permalink

Serves 6

Ingredients

3 cups fresh blackberries
½ cup heavy cream
½ cup crème fraiche
¼ cup honey
¼ cup fresh mint, chopped
Maldon salt
Mint leaves, for garnish

Directions

Arrange berries in 6 single serving bowls. In a medium bowl, whisk together heavy cream, crème fraiche, honey, and mint until thick and creamy. Spoon over berries and sprinkle with a pinch of salt, and garnish with mint leaves.

Blackberry Holy Basil Rose Summer Sparkler

July 19th, 2013 § 0 comments § permalink

Ingredients

½ cup blackberries
½ cup water
2 tablespoons honey
1 teaspoon lemon zest
3 tablespoons lemon juice
2 tablespoons holy basil laves
¼ cup elderflower liquor
Sparkling Rose
Lemony Basil Sugar*

Directions

Make a simple syrup but thicker like a puree syrup with the blackberries water and honey, let cool.  Blend with fresh basil, lemon juice and zest, strain and chill.  In a champagne flute add ½ ounce elderflower liquor and ½ ounce blackberry stuff, fill with a dry sprakling rose. Garnish with a fresh blackberry rolled in the sugar

*Lemony Sage Sugar- combine  1tablespoon turbinado sugar, 2 teaspoons lemon zest and 2 teaspoons finely chopped fresh sage and moisten with lemon bitters or lemon juice.  Mix well

Blackberry Mango Mint Cava Granita

October 13th, 2010 § 0 comments § permalink

Makes 3 cups

INGREDIENTS

1 ripe mango peeled, pitted and cubed
½ cup sugar in the raw
1 cup cava
½ cup fresh mint
1 cup blackberries

PREPARATION

In a blender or food prosecco mix mango, sugar and cava until pureed smooth. Pour into a metal baking pan (shallow) and freeze, scarping with a fork every 10 minutes. Scrape with fork to serve with fresh blackberries on top and garnish with mint leaf.

Blackberry Sage Agua Fresca Sparkler ( Spiked with Elderflower Liquor and Linoncello)

July 19th, 2013 § 0 comments § permalink

Makes  1 small mason jar of mix

Ingredients

¼  cup blackberry puree
¼ cup blackberry sage syrup*
½ cup lemon juice
¼  cup limoncello
¼ cup elderflower liquor
Sparkling RoseLemony Sage Sugar*
Sage Leaf

Directions

Place all the ingredients except sparking rose and sugar in a blender and blend until smooth.  Strain and chill.  Place ½ ounce of the puree in a champagne flute and fill with sparkling rose.  Garnish with a blackberry rolled in the Lemony Sage Sugar in the glass and a floating sage leaf.

*Blackberry Sage Syrup- combine ½ cup sugar. ½ cup water, 3 blackberries smashed, 4 sage leaves, ripped,1 teaspoon  lemon zest.  Bring to a boil and simmer for 5 minutes. Strain and chill.

*Lemony Sage Sugar- combine  1 tablespoon turbinado sugar, 2 teaspoons lemon zest and 2 teaspoons finely chopped fresh sage and moisten with lemon bitters or lemon juice.  Mix well.

Blueberry Lemon Yogurt Granita

June 12th, 2011 § 0 comments § permalink

009

Makes 1 pints of granita

This cold icy treat is so simple and refreshing on a hot day as well as showcasing the very best of blueberries for peak season.

Ingredients

1 cup blueberries
½ cup lemon juice
1 tablespoon lemon juice
¾ cup honey
1 cup plain yogurt

Directions

In a blender place all the ingredients and blend until smooth but still a little grainy, making sure all the berries are chopped well and the yogurt is incorporated well. Pour into a low metal dish with sides and freeze. After the first hour, using a fork, scrape puree every 20 -30 minutes while it freezes. This should create flaky crystals. Freeze and scrape until desired consistency. The process should take approximately 2 -3 hours. The granita can be scraped at the very end as well but the consistency (flaky ice crystals) will be better if you follow the method of occasional scraping.

Blueberry Mint Cavatini

October 13th, 2010 § 0 comments § permalink

Makes 1

INGREDIENTS

2 ounces vodka
¼ cup fresh blueberries
1 tablespoon ripped mint leaves
1 ounce cava

PREPARATION

Place vodka, blueberries and mint in a shaker, muddle blueberries until smashed well. Add cava and fill with ice, shake vigorously and strain into a martini glass. Garnish with a blueberry and mint leaf.

Blueberry Nut Crispy Energy Bars

October 8th, 2010 § 0 comments § permalink

Makes 18-20 bars

INGREDIENTS

1½ cup rolled oats
½ cup brown sugar
½ cup chopped almonds
½ teaspoon nutmeg
1 cup crispy brown rice cereal
½ teaspoon cinnamon
¼ cup flax seeds
1 cup brown rice syrup
1 cup dried blueberries
½ cup almond butter
½ cup whey or soy protein powder
1 teaspoon vanilla extract
½ cup toasted wheat germ

PREPARATION

Preheat oven to 350ËšF. Prepare a half sheet tray with baking spray and set aside. On a separate sheet tray, toast oats and nuts in oven until golden brown and fragrant, 10 to15 minutes, and let cool. In a large mixing bowl, combine all dry ingredients. Meanwhile, place a medium-sized saucepan over medium-low heat, add liquids and warm through, 1 to 2 minutes. Add to dry ingredients and stir well. Press oat and nut mixture into prepared half sheet tray and bake for 20 minutes or until browned. Once out of oven, cool for 30 minutes. Once cooled, cut and place in refrigerator overnight.
For on-the-go travel, wrap in wax paper.

Blueberry Rickey

October 13th, 2010 § 0 comments § permalink

INGREDIENTS

2 liters seltzer water
2 cups lime simple syrup (1 cup sugar, 1 cup water, 2 T lime zest)
2 cups fresh blueberries
Fresh mint leaves for garnish

PREPARATION

Smash blueberries in a medium sized mixing bowl. In a pitcher, add seltzer, lime simple syrup and smashed blueberries. Pour rickey over ice and blueberries and garnish with fresh mint.

Blueberry Rickey

Bourbon Buttermilk Doughnut Bites

March 5th, 2012 § 0 comments § permalink

Makes about 20 doughnut bites

 Ingredients

2 ½ cups flour
¼ cup almond flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon nutmeg, freshly grated
1 cup sugar
1 cup buttermilk
2 tablespoons Buffalo Trace Bourbon
2 eggs
2 tablespoons butter, softened
1 teaspoon orange zest

 Directions

Combine all the ingredients in a large bowl and mix until a soft dough is formed. Turn dough onto a lightly floured surface and knead until smooth, 1-2 minutes.  Roll dough out into a flat, ½ thick piece and cut into little sections.  Form sections into balls using the palms of your hands and refrigerate for about 1 hour.  Heat at least 2 inches of oil in a large sauté pan to a medium-high heat.  Once hot, drop the doughnuts in a few at a time and allow them to cook for about 5 minutes while carefully moving them around and flipping until the doughnuts are golden brown.  Remove and drain on paper towels.   Serve with Maple & Meyer Lemon Bourbon Sauce and add a few drops of Hemispherical Meyer Lemon Bitters on top.

Cantaloupe Mint Cucumber Gazpacho

October 11th, 2010 § 1 comment § permalink

005 (2)

Serves 6

Ingredients

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

Directions

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

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

Caramelized Citrus & Sage Upside Down Cornmeal Cake

November 17th, 2012 § 0 comments § permalink

Serves 8-10

Ingredients

8 tablespoons unsalted butter (1 stick), separated

1 cup sugar
1 lime, sliced thin and slices halved 1 lemon, sliced thin and slices halved 1 mandarin orange, sliced thin and slices halved
12-15 fresh sage leaves
¾ cups cornmeal
¾ cups flour
½ teaspoon baking powder
¼ teaspoon baking soda
3 tablespoons fresh sage leaves, chopped fine
1½ teaspoons coarse salt
3 large eggs
½ teaspoon teaspoon vanilla extract
½ cup heavy cream

Directions

Preheat oven to 350ËšF.

Melt 4 tablespoons of butter in a cast iron skillet over medium heat, making sure to coat all sides. Add ½ cup of sugar and cook until the butter starts to melt and turn golden brown about 3 minutes. Add citrus sliced and cook a few minutes on both sides. Arrange the wedges forming a circle covering entire bottom of pan filling any blank spots. Place the sage leaves stems towards the center of the pan, shooting out, like a flower. Place in the oven for 15 minutes or until citrus segments are tender. Set aside.  Meanwhile, in a large mixing bowl combine cornmeal, flour, baking powder and soda, sage leaves and salt. Separately, in the bowl of a large mixer over medium-high speed, beat 4 tablespoons butter and ½ cup sugar until fluffy. Reduce speed to medium and add eggs one at a time, making sure to scrape sides of the bowl. Next, adding dry ingredients and mix just until incorporated. Finish by adding vanilla and heavy cream. Drop spoonfuls of batter over pear mixture and spread evenly with a spatula coating evenly and making sure pears are not visible. Bake until golden brown and a tester comes out clean, 35 to 40 minutes. Let stand for 10 minutes, run a knife or spatula around the cakes edges and invert onto a large cutting board tap the bottom if need be. Cool and serve.



 

Cherry Chocolate Chip Muesli Energy Bars

October 8th, 2010 § 0 comments § permalink

Makes 18-20 bars

INGREDIENTS

1½ cups rolled oats
½ cup dried cherries
1 cup muesli (of your choice)
6 tablespoons butter
¼ cup nuts (*optional)
½ cup brown rice syrup
½ cup whey or soy protein powder
¼ cup wheat germ
1 teaspoon cardamom
½ cup semi-sweet chocolate chips
½ cup brown sugar

PREPARATION

Preheat oven to 350ËšF. Prepare a half sheet tray with baking spray and set aside. On a separate sheet tray, toast oats and nuts in oven until golden brown and fragrant, 10 to15 minutes, and let cool. In a large mixing bowl, combine all dry ingredients. Meanwhile, place a medium-sized saucepan over medium-low heat and add liquids and warm through, 1 to 2 minutes. Add to dry ingredients, stir well and cool. Once cooled, add chocolate chips and combine. Press oat and nut mixture into prepared half sheet tray and bake for 20 minutes or until browned. Once out of oven, cool for 30 minutes. Once cooled, cut and place in refrigerator overnight. For on-the-go travel, wrap in wax paper.

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

October 13th, 2010 § 0 comments § permalink

Serves 1 – 2

INGREDIENTS

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

PREPARATION

Preheat oven to 400ËšF.
Place sliced chicken breast on prepared foil. Top with juice of ½ lemon, 2 chopped garlic cloves, white wine, chard and thyme.
Wrap and bake for about 20 minutes, or until chicken is cooked all the way through.

Chicken Cacciatore

October 8th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

4 chicken thighs, skin on, bone in
2 chicken wings, skin on, bone in
Sea salt
Black pepper
½ cup flour (for dredging)
Olive oil
3 cloves of garlic, chopped fine
1 medium yellow onion, chopped medium
1 medium red bell pepper, chopped medium
2 medium carrots, chopped medium
2 ribs of celery, chopped fine
½ cup fresh oregano, chopped fine
½ cup fresh marjoram, chopped fine
½ cup fresh basil, chopped fine
½ cup fresh parsley, chopped fine
¼ cup of each reserved for the end
½ cup dry white wine
1 large (28-ounce) can peeled whole tomatoes
1 cup chicken stock

PREPARATION

Season chicken with salt and pepper and dredge in flour. In a heavy bottom 5-Qt pot heat the olive oil over medium-high heat and sauté chicken until brown, about 3 to 5 minutes per side. You can do the chicken in two batches if need be, take chicken out and set aside. Reduce heat to medium, and add garlic and onion, sauté until the garlic and onions are tender and translucent, 3 to 5 minutes. Next, add bell peppers, carrots, and celery, and continue to sauté for another 3 to 4 minutes. Add half of all herbs and sauté just until coated. Add the wine and remove any little bits and pieces stuck to bottom of the pan. Add the tomatoes, squishing them with your fingers to break apart whole tomatoes. Add chicken stock, stir well. Add the chicken and mix well. Reduce heat to simmer and simmer for about 20 to 30 minutes or until chicken is cooked through. Add remaining herbs and take off heat. Remove any excess oil or fat floating on the top of the sauce with a spoon. Serve over Herbed polenta.

Chocolate Mint Pudding

February 24th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

1½ cups sugar
¼ cup cornstarch
12 ounces high-quality bittersweet chocolate
3 cups milk (infused with fresh mint, recipe follows)
3 egg yolks
1 teaspoon vanilla
Salt

Directions

In a heavy bottom saucepan, whisk together sugar and cornstarch. Add chocolate, and melt down, whisking well. In another bowl, beat eggs with milk, and add vanilla. Gradually whisk into chocolate mixture. Bring to a boil, whisking until mixture is thick. Remove from heat, and add a pinch of salt.

Milk Infused with Mint

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.

Cilantro & Roasted Jalapeno Pumpkinseed Pesto with Aged Cheddar & Pickled Red Onions

May 1st, 2012 § 0 comments § permalink

Makes 2½ cups pesto and 3 cups of pickled onions

Ingredients

For the Cilantro Pumpkin Seed Jalapeno Pesto

1½ cups fresh cilantro leaves
3 cloves garlic, chopped
1 tablespoon lime zest
Juice of 2 limes
3 roasted jalapeños, deseeded, peeled and chopped
½ cup pumpkin seeds
1½ teaspoons salt
¼-½ cup olive oil

For the Pickled Onions

1½ cups water (boiling)
1½ cups citrus champagne vinegar (can substitute regular vinegar)
1 tablespoon salt
¼ cup tablespoon sugar
2 teaspoons cumin seeds
Zest of 1 lime
Juice of 2 limes
4 medium red onions, sliced thin and blanched
½ cup fresh cilantro leaves

Baguette
Aged Cheddar

Directions

Place all ingredients, except the oil, in food processor and pulse until chopped pretty fine. With the processor running, slowly pour the olive oil through the top until the pesto reaches desired consistency. Add more for a “looser” pesto and less for a “chunkier” version. Season to taste with a little more salt if needed.

Shake together all ingredients except the red onions, lime juice and cilantro leaves until the sugar and salt dissolve and are incorporated fully. Add the onions and the lime juice and stir well, making sure that the onions are fully submerged in the liquid. Cover tightly with a lid and let stand while the mixture cools. (This cooling process will also partially cook the onions). Once cool, add the cilantro leaves and refrigerate for about 6 hours before serving.

Slice baguette and toast in the oven. Spread pesto on toasts and top pickled onion and aged cheddar.

*Store pesto and pickled onions in  airtight containers in the refrigerator for up to two weeks.

Cilantro Lime Honeydew Prosciutto Bites

October 11th, 2010 § 0 comments § permalink

Makes 20 Bites

INGREDIENTS

Lime marmalade, recipe below
10 each prosciutto slices, sliced thin and cut in half
½ cup cilantro leaves
1 ripe honeydew melon, skin removed, sliced in 2 to 3” long slices

PREPARATION

To assemble, spread ½ teaspoon lime marmalade over the prosciutto and place a few cilantro leaves on top, followed by a slice of melon and then wrap the prosciutto around the melon.
Serve immediately.

Lime Marmalade

INGREDIENTS

2 limes
½ cup sugar
½ cup water
1 teaspoon salt

PREPARATION

Zest limes and set aside.
Remove and discard the white part (pith) of the lime and segment into supremes or just the lime “meat”.
In a heavy bottom saucepan, bring the lime zest, sugar, water, lime “meat,” and salt to a boil.
Let boil on a low rolling boil for about 20 minutes or until reduced by half.
Take off heat and allow to cool to room temperature (it will thicken as it cools).

Cilantro Lime Honeydew Prosciutto Bites

Cilantro Lime Mango Gazpacho

October 11th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

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

PREPARATION

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

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

Cilantro Lime Mango Gazpacho

Cilantro Pesto

October 11th, 2010 § 0 comments § permalink

INGREDIENTS

1 bunch fresh cilantro (approx. 1½ cups)
3-4 cloves fresh garlic
Zest of 2 limes
1 jalapeño pepper, chopped and deseeded (optional)
Juice of 4 limes
Juice of 1 lemon
½ cup walnut oil or olive oil
1 tablespoon cumin
Salt

PREPARATION

In a blender, or with a handheld food processor, combine cilantro, garlic, lime zest, lime juice, lemon juice, jalapeño pepper and oil with a little salt and blend until smooth.

Cinnamon Basil Grilled Plums and Sichuan Pepper Ice Cream & Toasted Quinoa Spiced Crumble

July 31st, 2013 § 0 comments § permalink

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Serves 6-8 , makes 1 quart

Ingredients

2 tablespoons fresh cinnamon basil, chopped fine
2-3 tablespoons turbinado sugar
2 teaspoons  Sichuan peppercorns, crushed
1 teaspoon pink salt
2 pounds red flesh plums, halved
½ cup of honey or cinnamon basil syrup  ( Field Apothecary)
2 cups heavy cream
Toasted Quinoa Spiced Crumble

Directions

On a large plate place the plums flesh side up.  In a small mixing bowl, combine the cinnamon basil sugar, (only) 1 teaspoon of the Sichuan peppercorns, and the salt and mix well.  Sprinkle the mixture all over the tops of the plums and let sit for about 20 minutes.  Heat the grill to a high heat.  Place the plums flesh side down on a clean grill and cook until slightly charred and tender.  About 2 minutes.  Take off grill and place back on the plate with the sugar etc.  Allow to cool.   In a blender, combine the plums and all the scrapings from the plate with the honey or syrup and blend until totally smooth.  There will be pieces of skin but this adds beautiful color.  Add the heavy cream and blend again until well combined.  Refrigerate mixture until well chilled.  Process in an ice cream maker according to directions or just freeze, the creamy texture of the plums allows for a creamy ice cream simply in the freezer!  Serve with a little Toasted Quinoa Spiced Crumble on top.

Toasted Quinoa Spiced Crumble

Makes ½ cup

Ingredients

½ cup almonds, chopped fine
¼ cup black quinoa
½ teaspoon Sichuan peppercorns, cracked fine
1 teaspoon salt
1 tablespoon honey
½ tablespoon almond oil

Direcitons

Pre-heat oven to 325˚ F.  In a mixing bowl combine all ingredients until well mixed and all nuts and seeds are coated.  Place the nut and seed mixture on a lined baking sheet making sure to lie out evenly.  Bake for about 15 minutes or until slightly browned.  Allow to cool completely. Alternatively, toast the quinoa in a saute pan and add almonds and sichuan peppers. Add honey and almond oil, stir and take off heat.  Place on wax paper to solidify.


Corn Salsa with Chips

October 13th, 2010 § 0 comments § permalink

INGREDIENTS

Corn
Cilantro
Red peppers
Lime juice
Scallions
Corn chips
Avocado
Salt

PREPARATION

Chop all ingredients and combine in bowl. Serve with corn chips

Corn Salsa with Chips

Cranberry Sage Pecan Pesto

October 11th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

2 cups fresh sage leaves
1 cup dried cranberries
½ cup pecans, toasted
1 cup Walnut or Pecan oil
Salt

PREPARATION

Place all ingredients in a food processor and blend until everything is incorporated.
Season with salt to taste.

Cucumber Mint Agua Fresca (Spiked with Gin)

July 19th, 2013 § 0 comments § permalink

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Makes 1 pitcher

Ingredients

1 cup Serrano simple syrup*
2 cup waters
3 cucumbers, peeled and chopped
1/2  cup lime juice
2 tablespoons mint
Zest of 2 limes
Pinch of salt
Ice
1 ½ -2 cups Farmers Organic Gin
Cucumber Slice Garnish
Minted Lime Salt Garnish ( optional)*

Directions

Place the simple syrup, cucumbers, zest, mint, water and pinch of salt in a blender and blend until smooth. Strain and chill.  Pour into a pitcher filled with ice and add gin. Stir.  Pour into glasses ( with or without Minted Lime Salt rims and garnish with a cucumber slice.

*Serrano Simple Syrup- combine 3/4  cup sugar with 1 cup of  hot water  in a blender, add the zest of 1 lime and 2 chopped Serrano peppers. Blend the mixture and chill.

*Minted Lime Salt– combine 1 tablespoon of maldon salt with 1 tablespoon fresh, finely chopped mint and 1 teaspoon of lime zest, moisten with a little lemon bitters or lime juice and mix well.

Dried Strawberry Lime Salt

June 26th, 2011 § 1 comment § permalink

Makes ½ cup

An amazing little salt garnish for a plethora of desires, most importantly making the rim of you margaritas a tasty treat.

Ingredients

1 tablespoon lime zest
1 tablespoon dried strawberries, crushed into dust
½ cup pink Himalayan coarse sea salt (maldon salt ok as well)
Juice of 1 lime

Directions

In a mixing bowl mix together all ingredients until combined well and semi moist and clumpy like margarita salt. Depending on the juice amount of the lime you may need another one. Store in airtight container in the refrigerator for about a month.

Dumplings and Cocky’s Joy

October 8th, 2010 § 0 comments § permalink

(Australia)
Serves 4 to 6 (makes about 12 dumplings)

INGREDIENTS

For the Syrup

½ cup golden syrup
½ cup light muscovado or other unrefined sugar
4 tablespoons (½ stick) unsalted butter, cut into chunks

For the Dumplings

1 cup unbleached all-purpose flour
2 teaspoons baking powder
1 tablespoon sugar
¼ teaspoon salt
4 tablespoons (½ stick) cold unsalted butter, cut into bits
2 large eggs
¼ cup milk

Equipment

Large, wide pot or skillet with a cover

PREPARATION

1. Make the Syrup: Pour 1½ cups water into the large pot. Stir in the golden syrup, sugar, and butter, and bring to a boil over high heat. Reduce the heat to very, very low and cover to keep the syrup hot until it’s time to add the dumplings.

2. Make the Batter: While the syrup is simmering, combine the flour, baking powder, sugar, and salt in a medium bowl. Add the butter and work it into the flour mixture with a pastry cutter or 2 butter knives until the mixture looks like a coarse, damp meal.

3. Whisk the eggs and milk together in small bowl. Pour the egg mixture into the flour mixture and mix until all the liquid has been absorbed and you have a thick, slightly lumpy batter. Do not overmix. This batter should not sit around. Once mixed, it should be dropped immediately into the syrup.

4. Cook the Dumplings: Scoop up a heaping tablespoon of batter. Use another spoon or your finger to move the batter gently off the spoon and into the syrup. Drop in spoonfuls of the remaining batter, leaving as much space as you can around each. You will get 10 to 12 dumplings. Cover, raise the heat to medium, and cook for
10 minutes. Uncover and cook for 5 minutes longer.

5. Carefully scoop up the cooked dumplings with a slotted spoon and serve covered with the hot syrup. These dumplings are great as is or topped with vanilla ice cream.

© Recipe courtesy of Wai Hon Chu

Dumplings and Cocky’s Joy

Falafel

October 11th, 2010 § 0 comments § permalink

Makes 25

INGREDIENTS

½ lb dried chick peas, soaked for 24 hours
2 teaspoons cumin
½ lb dried fava beans, soaked for 24 hours
1 teaspoon baking soda
1 small onion, quartered
1 teaspoon ground coriander
1 bunch parsley, chopped
1 tablespoon salt
½ bunch cilantro, chopped
1 teaspoon black pepper
½ bunch scallions, roughly chopped
Pinch of cayenne pepper
6 garlic cloves

PREPARATION

Heat 3” of canola or vegetable oil to 375˚F in a large pot. In a large bowl, combine all ingredients. Using the meat grinder attachment on a Kitchen Aid Mixer, start grinding ingredients until everything is the same size and texture. Once ground, form into small balls for frying. Once oil is up to temperature, start to fry falafel (be careful not to crowd, as temperature of oil will drop) about 6 balls at a time flipping occasionally until golden brown. Drain on paper towels and serve immediately.

© Recipe courtesy of Rafael Hasid, Miriam Restaurant

Fall Fruit Farro Tart

December 4th, 2011 § 0 comments § permalink

Makes 1 tart, serves 6 to 8 people

Ingredients

 

1 cup farro, cooked
2 tablespoons butter, plus more for greasing pie dish
2 tablespoons fresh rosemary, chopped
4 medium plums, chopped

2 teaspoons cinnamon
3 cups ricotta cheese
2 eggs
pinch of salt
Freshly grated nutmeg
Plums & Rosemary for decorating the top

Honey crème fresh


Directions

 

Cook farro until tender, following package instructions, about 30 to 40 minutes. Set aside. Preheat oven to 375°F. Prepare a glass pie dish by greasing it with butter. In a large sauté pan over medium heat, add butter. Cook plums and rosemary until soft, about 3 to 5 minutes. Add cinnamon, stir and remove from heat. Set aside.  In a separate bowl, mix ricotta cheese, eggs, salt, and freshly grated nutmeg. Add plum mixture and cooked farro, and combine thoroughly. Pour into glass pie dish. Arrange plums and rosemary leaves on top. Bake 35 to 45 minutes or until set. Serve warm or at room temperature. Garnish with honey crème fresh

Fresh Carrot Margarita

April 20th, 2012 § 0 comments § permalink


Ingredients

½ tablespoon lime zest
2 tablespoons smoked alder salt
Lime wedge
1½ ounce tequila (Centenario Rosangel)
¾ ounce Cointreau
¾ ounce fresh lime juice
¾ ounce fresh carrot juice
Blackberries
Mole Bitters (Brooklyn Hemispherical Blackberry Mole)*

Directions

Mix together the lime zest and the alder salt and place on a small plate.  Rub the lime wedge on the rim of a rocks glass and dip the rim or a portion of the rim in the salt, making sure not to over salt. Combine tequila, Cointreau, lime juice and carrot juice in a cocktail shaker with ice. Shake vigorously and strain into the salt rimmed rocks glass filled with ice.  Garnish with a blackberry and a few drops of Mole Bitters.

 *I’m currently designing a Blackberry Mole Bitter with Brooklyn Hemispherical Bitters that should be available soon.  It’s perfect for this cocktail but regular mole bitters will also work.

FRESH GINGER LEMON ICED TEA

October 13th, 2010 § 0 comments § permalink

Makes 1 large pitcher

INGREDIENTS

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

PREPARATION

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

Fresh Ginger Lemon Iced Tea

Fresh Herb Fennel Crusted Tuna, Scallops & Shrimp Seafood Stew

October 8th, 2010 § 0 comments § permalink

Serves 6-8

Ingredients

Olive Oil
1 pound tuna roast (ask your butcher for uncut tuna steaks-you need 1 large piece)
1 pound medium or small scallops
1 pound peeled shrimp
Zest and juice of 3 lemons
¼ cup fennel seeds
¼ cup peppercorns
¼ cup coarse sea salt
1 teaspoon red chili flakes
½ cup fresh parsley, chopped
½ cup fresh oregano, chopped
½ cup fresh basil, chopped
3 cloves garlic, chopped fine
1 large red onion, chopped
1 large red pepper, chopped
1 large yellow pepper, chopped
¾ cup Kalamata olives, pitted and halved
3 cups roma tomatoes, chopped
1½ cups white wine
Salt and pepper

Directions

Marinate tuna, scallops and shrimp with lemon juice for about 1 hour. Grind in a grinder or smash lemon zest, fennel seeds, cracked peppercorns, chili and course sea salt until a gritty spice mixture is created. Heat a thick-bottomed stew pan to high heat with a generous portion of olive oil. Rub tuna with spice mixture and brown tuna on all sides. Remove tuna and add garlic, onions and peppers to pan. Sauté until tender or about 3 minutes Add half of fresh herbs, shrimp and scallops. Sauté for just a few minutes. Add wine and stir while removing the bits that stuck to the pan. Reduce heat to low. Add tomatoes. Stir well and add tuna and kalamata olives. Simmer for about 1 hour, stirring occasionally and breaking up the tuna as it cooks. Add remainder of the fresh herbs and take of heat and let stand for five minutes before serving. If needed, a bit of water can be added but only if the tomatoes have not given off enough liquid in the middle of the cooking process.

Best served over Israeli couscous.

Fresh Mango Margarita (Rocks)

March 4th, 2015 § 0 comments § permalink

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Makes a few cocktails….

Ingredients

3 ripe mangoes, peeled, deseeded and chopped
Zest of 1 lime
Juice of 2 limes
Juice of 1 orange
1/2 cup honey
1/2 cup hot water 
tequila Blanco
Coarse salt
Limes for garnish and taste

Directions

Mix together in a blender ( or with a hand held emulsifier) mangoes, lime zest and juice, orange juice, honey and hot water, cilantro leaves and lime juice  until very smooth. Refrigerate mango syrup until completely chilled.

To assemble the cocktails fill a low ball or shallow glass with ice, place 1 -1 1/2 shots of tequila in the glass and top with 2-3 ounces of the mango syrup (depneding on how sweet you like it).  Squeeze in a half of a lime, stir well and add a pinch of flake salt to the top. ( optional.)


Fresh Strawberry Black Pepper-Balsamic Cocktail

May 1st, 2012 § 0 comments § permalink

strawberry

Ingredients

1 ½ ounce gin
1 ounce fresh strawberry puree
1 ounce lemon juice
¼ ounce basil syrup*
1/2  ounce Sweet Strawberry Balsamic Vinegar*
Rose sparkling wine
Black Pepper Dried Strawberry (recipe follows)

Directions

Place the gin, strawberry puree, lemon juice, basil syrup and shrub in a cocktail shaker filled with ice and shake vigorously. Strain onto an old fashioned champagne glass or coupe and fill with rose.  Garnish the side of the glass with a Black Pepper Dried Strawberry.

*Basil Syrup- Combine 1 cup water, 1 cup sugar, 1 cup basil leaves and stems and 1 tablespoon lemon zest in a medium saucepan and bring to a boil. Reduce the temperature to low and simmer for about 5 minutes. Allow the mixture to cool and strain.

*Sweet Strawberry Balsamic Vinegar- In a medium sauce pan, combine  ½ cup water, ½ cup sugar, 1 -2 handfuls of basil stems and  leaves, 1 tablespoon lemon zest, 2 smashed strawberries, 1 tablespoon black peppercorns (crushed coarsely) and 1 cup balsamic vinegar.  Bring the mixture to a boil and allow to boil gently for about 10 minutes. The mixture should reduce by about one fourth.  Turn off the heat and allow to cool completely.  Strain and chill.


Black Pepper Dried Strawberries
Makes 1 cup dried fruit

Ingredients

3 tablespoons sugar
2 teaspoons balsamic vinegar
1 tablespoon cracked black pepper
2 cups strawberries, de-stemmed and sliced thin

Directions

Preheat oven to 225°F. Mix sugar, vinegar and black pepper in a bowl .  Arrange strawberries on a lined baking sheet and sprinkle sugar mixture on the strawberries on both sides.  Place in oven for 2 ½ to 3 hours or until dried through. Store in an airtight container up to 4 weeks.

Ger-Nis’ Herbal Mint Julep

May 4th, 2011 § 0 comments § permalink

Makes 1 drink

Ingredients

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

Directions

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

Lemon-Mint Brown Sugar

Makes 1 cup

Ingredients

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

Directions

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

Lemon-Mint Herbal Syrup

Makes 1 cup

Ingredients

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

Directions

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

Ginger and Lemon Thyme Pesto Scones

May 1st, 2012 § 0 comments § permalink

Makes 6 scones

Ingredients

2 teaspoons sugar
2 â…“ cups of flour
â…“ teaspoon of baking soda
½ tablespoon of baking powder
¼ cup sugar
¾ teaspoon salt
½ cup (1 stick) unsalted butter, cold and cut into 1-inch cubes
¾ cups buttermilk
1 teaspoon grated lemon zest
1 ½ tablespoons unsalted butter, melted
2 tablespoons Ginger & Lemon Thyme Pesto*
Ginger Lemon Thyme Pesto Icing*

Directions

Preheat the oven to 400°F and line a baking sheet with parchment paper. In a small bowl combine strawberries and 2 teaspoons sugar, mix well and let berries macerate in sugar for 20 minutes or up to 2 hours.

Sift together the flour, baking soda and baking powder in a bowl. Add the salt and sugar and combine. Scatter butter cubes into the dry ingredients in the mixing bowl. Using your hands or a pastry blender, cut butter into flour mixture just until butter pieces are the size of peas. Pour in the buttermilk and lemon zest and mix just until the dough just comes together. Add 2 tablespoons Ginger & Lemon Thyme Pesto and mix into dough. Flour a clean surface and place the dough onto it, shaping it into a long rectangle (about 5 inches wide and 1 ½ inches thick).

Cut the dough into 6 even sized triangles and transfer them to your baking sheet. Bake the scones for 25 to 35 minutes or until the tops are lightly browned.

*Ginger Lemon Thyme Pesto– mix ¾  cup turbinado simple syrup with ½ cup fresh lemon thyme leaves ,¼ cup mint leaves, 2 tablespoons freshly grated ginger and 2 tablespoons lemon zest and blend until as smooth pesto is made.

*Ginger Lemon Thyme Pesto Icing– mix ¼ -½ cup of powdered sugar with ½ cup of pesto and mix until smooth and creamy.  Drizzle over the scones.

Ginger Beet Prosecco

October 13th, 2010 § 0 comments § permalink

Makes 1

INGREDIENTS

Ginger beet syrup
Prosecco

PREPARATION

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

Ginger Carrot Wholegrain Pancakes

July 29th, 2011 § 0 comments § permalink

Makes 6-8 cakes

Ingredients

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

Directions

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

Ginger Carrot Wholegrain Pancakes with Ginger Maple Syrup

October 8th, 2010 § 0 comments § permalink

Makes 6-8 cakes

INGREDIENTS

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

PREPARATION

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

Ginger Maple Syrup

INGREDIENTS

½ cup maple syrup
1 teaspoon grated ginger

PREPARATION

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

Ginger Ice Cream with Chai Spiced Oven Caramelized Blood Oranges and Pistachios

March 31st, 2013 § 0 comments § permalink

chai spiced citrus

Serves 5

Ingredients

For the ice cream

2 eggs
1 cup turbinado sugar
1 cup heavy cream
2 cups whole milk
1 whole vanilla bean, split and scraped
2 tablespoons fresh ginger, chopped fine (chopped not grated)


For the topping

1 vanilla bean, split, scraped and cut into pieces
3 blood oranges, halved and sliced thin ( peels on)
2 tablespoons turbinado or raw sugar
1 chai tea bag or 1 tablespoon fresh ground chai tea/spices
½  cup chopped pistachios
Pinch of salt

Directions

Whisk together the eggs and the sugar until a creamy whipped consistency occurs, add the heavy cream and continue to whisk until a smooth cream is formed.  Meanwhile bring the milk, fresh ginger and vanilla bean to a boil in a medium sauce pan, making sure not to burn the milk by stirring often.   When the milk is boiling  reduce heat to a medium low and continue to stir.  Add about a half of a cup of the hot milk to the cream and egg mixture and stir.  Slowly pour the cream and egg mixture into the hot milk, whisking slowly the entire time.  Continue to cook on a medium to low heat until he mixture thickens and a velvety custard like consistency forms, about 4 minutes.  Take the mixture off the heat and place in a stainless steel bowl and cool completely and chill.  When fully chilled process the ice cream in a n ice cream maker.

Pre heat oven to 400° F.  In a large bowl  combine all the ingredients and toss together until all the citrus is coated nicely.  Place the mixture on a large flat baking sheet, making sure the blood oranges are arranged flat.  Bake for about 7-8 minutes.  Turn the oven to broil and finish for about 2 minutes, making sure that the citrus brown and crisp or caramelize but not burn. Serve warm over the ginger ice cream.

Ginger-Beet Cava with Fresh Tarragon Orange Zest

January 5th, 2013 § 0 comments § permalink

Ingredients

2 orange beets, peeled and chopped
1 sprig of fresh tarragon, a few leaves reserved
Juice of 1 orange
1 tablespoon of orange zest
¼ cup sugar
½ cup water
Champagne or sparkling wine
1 navel orange for garnish

Directions

Combine the beets, tarragon, orange juice, zest, sugar, and water in a medium saucepan and bring to a boil. Reduce the heat and simmer for about 8-10 minutes. Take off the heat and allow to cool. Strain and refrigerate the syrup until ice cold. Place ½ an ounce of the syrup in the bottom of a champagne flute and fill with champagne. Garnish with one tarragon leaf and an orange-peel twist, releasing the oils over the flute while twisting.

Ginger-Thai Rhubarb Tequila Spritzer

May 1st, 2012 § 0 comments § permalink


Ingredients

1 ½  ounces tequila
1 ounce Ginger Thai Basil Syrup*
1 ounce lime juice
Seltzer
Basil Sugar Lime Wheels*
Brooklyn Hemispherical Rhubarb Bitters

Directions

Place the tequila, ginger basil syrup and lime juice in a tall Collins glass filled with ice and stir.  Fill the glass with seltzer and stir again.  Garnish with a basil sugared lime wheel and a few drops of bitters.

*Ginger Thai Basil  Syrup – Combine 1 cup water, 1 cup sugar, 2 tablespoons grated ginger, 1 cup Thai basil leaves and stems and 1 tablespoon lime zest in a medium saucepan and bring to a boil. Reduce the temperature to low and simmer for about 5 minutes. Allow the mixture to cool and strain.

*Basil Sugar Lime Wheels – Combine  ½ cup turbinado sugar with 2 teaspoons lime zest and 2 tablespoons fresh basil (chopped fine) and mix well.  Moisten with a little lime juice.  In a little mixing bowl combine about 10-12 lime wheels and mix up with sugar mixture, making sure all wheels are completely covered in the sugar mixture.


Grape Leaves

October 11th, 2010 § 0 comments § permalink

Makes 24

INGREDIENTS

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

PREPARATION

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

Yogurt Sauce

INGREDIENTS

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

PREPARATION

In a small bowl, combine all ingredients and serve.

© Recipe courtesy of Rafael Hasid, Miriam Restaurant

Grape Leaves

GREENMARKET GATORADE / HERBAL LEMONADE

May 26th, 2012 § 0 comments § permalink

Makes 1 pitcher

Ingredients

1/2 cup water
1/2 cup sugar (any kind-raw or turbinado or white)
1 tablespoon lemon zest
½ cup lemon juice
¼ cup fresh parsley leaves
¼ cup fresh basil leaves
¼ cup fresh mint leaves
¼ cup fresh lemon thyme leaves
¼ cup fresh sorrel leaves
4-6 cups seltzer water or regular water
Lemon wheel garnish

Directions

Combine water, sugar, lemon zest and lemon juice in a medium saucepan and bring to a boil. Reduce the temperature to low and simmer for about 5 minutes. Allow the mixture to cool slightly. Add fresh herb leaves (about  and blend the mixture in a blender until ultra smooth and strain through a fine mesh strainer or cheese cloth. Place in a pitcher with ice and add about 4-6 cups seltzer  or regular water and stir well. Place a few lemon wheel garnishes in the pitcher.

Grilled & Stuffed Cuttlefish

August 6th, 2011 § 0 comments § permalink

Serves 4

Ingredients

4 medium cuttlefish, cleaned and kept whole
½ cup fresh shelling beans, cooked
½ cup fresh tomatoes, chopped
1 small onion, chopped
1 clove garlic, chopped
½ cup breadcrumbs
¼ cup pecorino cheese, finely grated
1 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons plus 1 tablespoon fresh pesto
Salt and pepper
Lemon wedges

Directions

Chop the tentacles up and toss together in a mixing bowl with the beans, tomatoes, onions, garlic, breadcrumbs and pecorino. Mix in lemon zest and juice and pesto and season with salt and pepper to taste. Carefully stuff the bodies of the cuttlefish and brush with the reaming pesto on both sides. Grill on a hot grill for about 10-12 minutes flipping 2-3 times as needed.

Grilled Chicken Paillard with Nectarine Salsa and Peach BBQ Sauce

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredients

4 large chicken breasts, boneless, skinless
Salt/pepper
Peach BBQ Sauce (recipe follows)
2 nectarines, not fully ripe, firm, deseeded and chopped small
½ red bell pepper, deseeded and chopped small
1 green bell pepper, deseeded and chopped small
½ red onion, chopped small
1 serrano chili, deseeded and chopped fine
½ cup fresh cilantro, chopped fine
Juice of 2 limes
1 teaspoon salt

Directions

Pound the chicken breasts in between two sheets of plastic or in a zip lock bag with a meat hammer until about ½ inch thick and consistently even. Cut into small triangle or similar shapes about 3-4 inches in circumference. Season with salt & pepper. Place them in a large flat baking dish and smother them with the peach BBQ sauce. Let stand for about 20 minutes. Preheat your grill or an oven to 325°F. In a medium bowl combine the nectarines, peppers, onions, chili and cilantro and mix together well. Squeeze the lime juice and season with salt and mix well. Let stand while the chicken cooks. Place chicken, letting all excess BBQ sauce drip off, on greased grill for a few minutes on each side or in the oven for about 5-10 minutes flipping once more. Serve the chicken paillards with the salsa spooned over the top.

Peach BBQ Sauce

Makes 2 cups of sauce

Ingredients

3 peaches, peeled and halved
1 teaspoon sugar
½ cup apple cider vinegar
¼ cup olive oil
1 teaspoon honey
¼-½ cup bourbon
1 tablespoon Dijon mustard
Juice and zest of 1 lemon
¼ cup sweet yellow onion, chopped
1 teaspoon salt
1 teaspoon black pepper

Directions

Sprinkle peaches (open halves) with sugar and grill until soft. Combine all ingredients in a blender (or use a handheld food processor) and blend until relatively smooth but still has some coarseness. Brush the sauce on meats while they are cooking.

Grilled Chicken with Lemon Thyme Asiago Pesto

October 11th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

6 each chicken breasts, pounded flat
Zest and juice of 2 lemons
Salt and pepper
Lemon thyme Asiago pesto, recipe below

PREPARATION

Marinate chicken breasts in lemon juice, zest, salt and pepper for approximately 30 minutes.
Grill and drizzle with lemon thyme Asiago pesto.
Serve immediately.

Lemon Thyme Asiago Pesto

Makes 1 ½ cups pesto

INGREDIENTS

4 garlic cloves
½ cup pine nuts
2 to 3 cups chopped fresh lemon thyme
⅔ cup extra-virgin olive oil
1 teaspoon lemon zest
Juice of 1 lemon
½ cup grated Asiago cheese
Salt and pepper

PREPARATION

Mix all ingredients with a hand held mixer or food processor until smooth.

Grilled Chicken with Lemon Thyme Asiago Pesto

Guatamalan Red Chili Pork Chuchitos (Tamales)

April 23rd, 2011 § 0 comments § permalink

Makes 20 tamales

INGREDIENTS

For the red chili pork

2 cups water
1 medium tomato, chopped medium
1 red chile, torn into pieces
1 medium yellow onion, chopped medium
3 cloves garlic, chopped fine
1 tablespoon ground cumin
1 tablespoon cumin seeds, toasted
1 pound pork butt
1 teaspoon salt
1 fresh bay leaf
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh oregano, chopped
2 tablespoons fresh parsley, chopped

For the tamale dough

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

Corn husk wrappers
Hot sauce

DIRECTIONS

For the red chili pork

Place water, tomatoes, chile, onions, garlic, spices, pork butt, salt and bay leaf in a medium saucepan and bring to a boil. Reduce heat and simmer for about 1 hour or until pork is falling apart and soft. Take off heat and cool. Discard the bay leaf. Shred the pork by pulling apart the fibers using a fork or your fingers. Place shredded meat into a medium sized bowl and add fresh herbs and combine. Set aside.

For the tamale dough

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

For the wrappers

For corn husk wrappers, place the corn husks in boiling, water for 1-2 minutes, take out and cool slightly before handling. In the corn husk, place about ½ cup of the masa mixture topped with shredded pork and herb mixture. Fold over the corn husk like you are folding a present and tie the package with a corn husk tie or kitchen twine.

Place the wrapped tamales in a steamer and cover the top of the tamales with a kitchen towel (to prevent drips and tamales from getting soggy). Steam tamales on medium heat for about 30-45 minutes or until soft and cooked through. Serve with hot sauce.

Hand Pounded Pesto with Pecorino

May 1st, 2012 § 0 comments § permalink


Pesto, simply translated means pounded. It is one of the Lingurian regions most prized ingredients and traditionally hand pounded. Today many use food processors or blenders but you can still find devoted traditionalists who hand pound it proving that the taste is still superior with this method due to the increase of released essential oils from not only the basil but the garlic and pine nuts as well. The oils are more readily released when pounded versus cut or chopped. Traditionally a large wooden pestle is used and a marble or granite mortar for the pounding process. (They say the granite on many of the mortars still around is the same granite that Michael Angelo used to carve and sculpt with)

Ingredients

Coarse salt
Garlic (they say the garlic in this region is sweeter as well due to the ocean air influence)
Genovese basil leaves-small deep green and sweet leaves, not too pungent and always young
Pine nuts-from the Lingurian region as well, they claim the taste is sweeter and nuttier and also has a higher oil content than pine nuts in the east or south
Extra virgin olive oil-of course with the local region’s olives which have a milder sweeter flavor than other Italian olive oil
Pecorino, grated finely and sliced
Parmesan Reggiano, grated finely

Baguette

Directions

There are several different paths to get to the final product. We have read about and seen many different ways but the way in which we say most was the following method and order.

The pesto is pounded slowly, first by combining the garlic with the coarse salt until a paste if formed adding a little bit of salt at a time. Next the leaves of the basil are added which are small on the Genovese plant and thus a few at a time are incorporated little by little pounding and mashing until the paste begins to turn green and the basil is broken apart. Pine nuts are added next again crushing and pounding until they are smashed into a paste and all oils are released. The pounding process is slow and methodical and each step has a finished product before moving on to the next step. The extra virgin olive oil is added next and once the cheeses are added no more pounding can be done so when the olive oil stage comes the desired consistency of the paste must be completed before adding cheese. Add the cheese and stir with the pestle.

Slice the baguette and toast in the oven. Spread pesto on toasts and top with sliced pecorino.

Heirloom Tomato and Pesto Pasta Salad

October 13th, 2010 § 0 comments § permalink

INGREDIENTS

1lb Pasta, cooked
2 gloves Garlic, minced
4 medium Zucchini, chopped
1½ lbs. Heirloom tomatoes, chopped
2 cups fresh Basil leaves
Juice of one large Lemon
½ cup Extra virgin olive oil
Salt and pepper, to taste

PREPARATION

In a large sauté pan, over medium heat, sauté garlic, add zucchini and season with salt, cook, 5 to 7 minutes. Add tomatoes, warm through and combine with cooked pasta. Meanwhile, in a blender, add basil, lemon juice and olive oil and puree, taste for salt. Drizzle pasta salad with basil sauce.

Heirloom Tomato and Pesto Pasta Salad

Heirloom Tomato Salad with Ricotta, Olives, and Herbs

October 11th, 2010 § 0 comments § permalink

INGREDIENTS

1 cup ricotta cheese
¼ cup extra virgin olive oil
4 large heirloom tomatoes, sliced
1 pint cherry Tomatoes, halved
1 large red onion, sliced
1 cup fresh basil leaves
¼ cup fresh mint leaves
¼ cup fresh flat-leaf parsley
½ cup pitted green olives (ideally calabrese or something equally briny)
Red wine vinegar
Extra virgin olive oil (ideally Frantoia or Montevertine)
Black pepper
Maldon sea salt, to taste

PREPARATION

Place ricotta cheese in mixing bowl and whisk with about a ¼ cup of olive oil until cheese is smooth. Season lightly with kosher salt and black pepper. Place Heirloom and Cherry tomatoes on plate and season with generous amount of sea salt, freshly cracked pepper, and a dash of red wine vinegar (important to get a little vinegar on each tomato). In a separate mixing bowl, toss together onions, herbs, and olives, and season with red wine vinegar, olive oil, salt, and pepper. Spread evenly over tomatoes. Place healthy dollops of ricotta on top of entire salad and drizzle with more olive oil and sprinkle with final pinch of sea salt.

© Recipe courtesy of John Adler, franny’s

Heirloom Tomato Salad with Ricotta, Olives, and Herbs

Herbacious Olives

October 8th, 2010 § 0 comments § permalink

Serves 10

INGREDIENTS

½ cup olive oil
Zest and juice of 2 lemons
¼ cup fresh rosemary, chopped
¼ cup fresh thyme, chopped
½ tablespoon mustard seeds
½ tablespoon fennel seeds
1 teaspoon red pepper flakes
4 cups of mixed olives

PREPARATION

Place all ingredients, except olives, in small saucepan over medium-low heat, until warmed through and herbs and spice flavors have been infused. Pour over olives and, let cool.

Herbacious Olives

Herbed Goat Cheese

October 8th, 2010 § 0 comments § permalink

Serves 10

INGREDIENTS

½ cup extra virgin olive oil
1 teaspoon red chili flakes
1 teaspoon salt
Black pepper
2 tablespoons of each of the following fresh herbs: parsley, chives, dill, mint, tarragon, thyme, chopped fine
1 long goat cheese log, chilled

PREPARATION

In a small bowl, mix all ingredients except goat cheese. Place chilled goat cheese log on plate, and drizzle olive oil and herb mixture on top. Serve with bread.

Herbed Goat Cheese

Herbed Polenta

October 8th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

6 cups water
Salt
2 cups yellow or white cornmeal
½ cup parmesan, grated
½ cup milk
½ stick (4 tablespoons) butter
2 tablespoons fresh rosemary leaves, chopped
2 tablespoons fresh thyme leaves, chopped
2 tablespoons fresh parsley leaves, chopped
Freshly cracked black pepper

PREPARATION

Bring water and salt in a heavy bottom saucepan to a boil, add cornmeal, and whisk well. Reduce heat to low, and cook until thick and tender, whisking regularly, about 10-15 minutes. Remove from heat and add the cheese, milk, butter, herbs, and cracked pepper. Stir well until all is melted and incorporated.

Herbed Tapenade

October 8th, 2010 § 0 comments § permalink

Serves 15

INGREDIENTS

½ cup extra virgin olive oil
3 cloves garlic, chopped
½ medium yellow onion, chopped fine
1 red bell pepper, chopped fine
1 yellow pepper, chopped fine
1 orange pepper, chopped fine
1 cup black olives, chopped fine
1 cup walnuts, chopped fine
1 small jar capers
3 small anchovy fillets
1 cup fresh parsley, chopped fine
¼ cup fresh basil, chopped fine
¼ cup fresh marjoram, chopped fine
½ cup red wine vinegar
Salt and pepper

PREPARATION

Mix in a food processor until blended well. Season with salt and pepper. Serve with bread.

Hibiscus Lemon Mint Quencher Herbal Iced Tea

June 18th, 2011 § 0 comments § permalink

Makes 1 pitcher

Hibiscus has long been associated with quenching thirst, despite is drying effects from the taste on the tongue itself, this hibiscus quencher gives and added relief of thirst by adding mint and lemons, which are also known to be relievers for thirst. Perfect for the hottest of days and perfect for even the highest of occasion due to the almost unnatural RED coloring of the hibiscus!

Ingredients

½ cup fresh mint leaves
½ sliced lemon
2 tablespoons dried hibiscus or hibiscus or passion tea bags
1 cup turbinado sugar or raw unprocessed sugar
1 cup water
ice
Water
Lemon for garnish

Directions

In a medium saucepan combine the mint, hibiscus, lemon slices, sugar and water and bring to boil. Reduce heat, and let simmer for about 5 minutes. Take off heat and continue to let steep for about 10 more minutes or until the mixture is slightly darker, bright red and clearly infused. Strain the mixture and discard lemon sliced and hibiscus. Pour the syrup in a large pitcher filled with ice and add water! The garnish with fresh lemon slices.

Holy Basil Nectarine Sparkler

July 19th, 2013 § 0 comments § permalink

Ingredients

1 ripe nectarine
½ cup water
2 tablespoons honey
1 teaspoon lime zest
1 tablespoon lime juice
2 tablespoons holy basil laves
¼ cup elderflower liquor
Cava
Basil Sugared Nectarines*

Directions

Make a simple syrup but thicker like a puree syrup with the nectarines water and honey, let cool.  Blend with fresh basil, lime juice and zest, strain and chill.  In a champagne flute add ½ ounce elderflower liquor and ½ ounce nectarine stuff, fill with a cava. Garnish with a sugared nectarine wedge.

*Basil Sugared Nectarine Wedges- Mix 1 tablespoon turbinado sugar with 2 teaspoons holy basil, chopped superfine and a dash of lime juice.  Gently roll a few nectarine wedges in the sugar mixture until well coated.

Honey Crème Fig Energy Bars

October 8th, 2010 § 0 comments § permalink

Makes 18-20 bars

INGREDIENTS

2 cups rolled oats
½ cup chopped dried figs
¼ cup chopped almonds
¼ cup flax seeds
¾ cup whey or soy protein powder
½ cup heavy cream
½ cup whole wheat flour
¼ cup almond oil
¼ cup wheat bran
¼ cup brown rice syrup
1 teaspoon baking soda
½ cup honey
1 teaspoon salt
2 teaspoons vanilla extract

PREPARATION

Preheat oven to 350ËšF. Prepare a half sheet tray with baking spray and set aside. On a separate sheet tray, toast oats and nuts in oven until golden brown and fragrant, 10 to15 minutes, and let cool. In a large mixing bowl, combine all dry ingredients. Meanwhile, place a medium-sized saucepan over medium-low heat, add liquids and warm through, 1 to 2 minutes. Add to dry ingredients and stir well. Press oat and nut mixture into prepared half sheet tray and bake for 20 minutes or until browned. Once out of oven, cool for 30 minutes. Once cooled, cut and place in refrigerator overnight.
For on-the-go travel, wrap in wax paper.

Honey Ricotta Bourbon Fritter with Dried Fig & Pear Bourbon Sauce

March 5th, 2012 § 0 comments § permalink

Makes about 25 fritters

 Ingredients

1 pound fresh ricotta, drained
3 eggs, beaten
1 teaspoon vanilla
¼ cup sugar
3 teaspoons baking powder
1 cup flour
2 tablespoons Buffalo Trace Bourbon
Oil for frying
Dried Fig & Pear Compote (recipe follows)

Directions

In a large bowl whisk together the ricotta, eggs, vanilla, sugar, baking powder, flour and bourbon until combined. Refrigerate the batter for one hour. Heat the oil in a large saucepan or fry pan to 375°F making sure that there is at least 2 inches of oil in the pan. Remove batter and using a large spoon, shape dough into fritter size dollops and drop into hot oil. Fry until sides are both golden brown, about 3-4 minutes for each side.  Remove and drain on paper towels. Cool and serve with Dried Fig & Pear Compote and a few drops of *Hemispherical Fig Bitters on top.

Dried Fig & Pear Sauce
Makes 2 cups

Ingredients

1 cup dried figs, chopped superfine
1 pear, peeled, cored and chopped superfine

½ cup turbinado sugar

1 cup water
¼ cup *Buffalo Trace Bourbon
1 tablespoon lemon juice
1 cinnamon stick
2 teaspoons fresh rosemary leaves, chopped superfine
Hemispherical Black Mission Fig Bitters

 Directions

Place all ingredients in a small saucepan and bring to a boil. Reduce heat and simmer, uncovered, stirring often for about 30 minutes. Remove from heat and discard the cinnamon stick.  Serve spooned on a plate with the doughnuts and a few drops of *Hemispherical Black Mission Fig Bitters on top.

Indian Summer Ratatouille

October 13th, 2010 § 0 comments § permalink

Serves 6 – 8

Prep Time : 20 minutes
Cook Time 1 hour (very little if any attention during this time)
Wine Pair: Red

INGREDIENTS

Olive oil
6 cloves garlic, chopped coarsely
1 medium yellow onion, chopped fine
3 bell peppers (1 yellow, 1 red, 1 orange), chopped medium
3 medium zucchini, chopped medium
1 medium fennel bulb, sliced thinly
1 medium to small eggplant, cut into 1 inch cubes
1 medium carrot, chopped small
1 tablespoon salt
1 tablespoon black pepper, cracked finely
1 teaspoon red chili flakes (optional)
4-5 medium sized tomatoes, chopped medium
¼ cup of each of the following fresh herbs : marjoram, oregano, basil, chopped fine
â…“ cup fresh parsley leaves, chopped fine
¼ – ½ cup of red wine (the wine you choose for the pairing)
Parmesan cheese, shaved for garnish

PREPARATION

In a heavy bottom stew pan heat olive oil to medium heat, sauté garlic and onions for about a minute or two until slightly translucent. Add the bell peppers, and sauté another minute or two. Add the zucchini, fennel, eggplant and carrots and sauté a few more minutes. Add salt and pepper and stir well, add chili flakes if desired and half of all the herbs. Add tomatoes and wine and mix well, turn down heat to low and let simmer stirring occasionally for about 40 minutes. Add the remaining herbs and take off heat and let stand for 10 minutes. Serve over polenta, pasta or just as vegetable stew!

Indonesian Heat Healer

June 28th, 2012 § 0 comments § permalink

The herbal flavors of Indonesia for me are the most thirst quenching of all the herbal combinations.  There is something amazingly soothing about combining mint, cilantro, thai basil and lemon grass together in a drink!

Ingredients

1 cup pineapple core simple syrup*
2 mango black tea, tea bags
2 tablespoons  fresh thai basil leaves
2 tablespoons fresh mint leaves
1 tablespoon cilantro
1 tablespoon fresh lemon grass
ice
Water

Directions

In a medium saucepan combine simple syrup and the tea and bring to a boil, take off heat and drop in tea bags and let infuse for about 10 minutes or until cool.  Remove tea bags and blend the mixture with the fresh herbs until totally smooth.  Pour into a pitcher filled with ice and fill with water.

*Pineapple Core Simple Syrup- combine 1 cup turbinado sugar and 1 cup water in a sauce pan with 1 vanilla bean split and the core of a fresh pineapple, chopped and bring to a boil.  Reduce heat and allow to simmer for about 10 minutes.  Strain and place tea bags inside

Jerusalem Bread

October 11th, 2010 § 0 comments § permalink

Makes 30 triangles

INGREDIENTS

2 cups feta, crumbled
¾ cups cold water
1 jalapeno, chopped
¼ teaspoon salt
2 cups all-purpose flour
2 tablespoons canola oil

PREPARATION

Preheat oven to 400˚F and line two baking sheets with parchment paper. For filling, mix feta and jalapeno, set aside. In a large bowl, mix all ingredients until combined. On a floured work surface, turn out dough and roll out to ½” thick. Cut into triangles. Place stuffing in center, fold over and pinch close. Bake for 10 minutes and and serve.

© Recipe courtesy of Rafael Hasid, Miriam Restaurant

King’s Country Buck

October 13th, 2010 § 0 comments § permalink

INGREDIENTS

Fresh ginger
Fresh basil
¾ oz lime juice
1½ oz dark rum
¾ oz Madeira
Ginger beer
Lime wheels, for garnish

PREPARATION

In a mixing glass, muddle a thin strip of fresh ginger and 3 leaves of fresh basil with lime juice. Next, add rum, Madeira and icem and shake vigorously. Strain over ice into rocks glass and top with ginger beer. Garnish with a basil leaf and a lime wheel and serve.

© Recipe courtesy of Justin Briggs

King's Country Buck

Late Summer Garden Chicken and Herbed Dumplings

October 13th, 2010 § 0 comments § permalink

Serves 6

Prep Time: 35 minutes
Cook Time: 30 minutes
Wine Pair: White & Red

INGREDIENTS

Olive oil
3 tablespoons butter
4 cloves, garlic, chopped fine
1 medium red onion, chopped small
3 large boneless, skinless chicken breasts, cut into 2 inch strips, lightly dusted with whole wheat flour
1 bunch green onions, sliced
3 stalks of celery, chopped small
2 medium carrots, chopped small
1 medium turnip, cubed small
1 tablespoon salt
1 tablespoon cracked pepper
â…“ cup white wine (use the wine you choose for the wine pairing)
3 cups low sodium chicken stock
1 cup of the following herbs destemmed and chopped: parsley, thyme, marjoram, chives
2 fresh bay leaves (if not, substitute dry)
½ cup heavy whipping cream
1 teaspoon cayenne pepper
½ teaspoon nutmeg
1 cup fresh spinach
Herb Dumplings*

PREPARATION

In a large heavy bottom stew skillet, heat olive oil and butter over medium heat. Sauté garlic and onions for a few minute until translucent. Add chicken and green onions and sauté until chicken is browned or about 3 minutes. Add celery, carrots, turnips and salt and pepper. Deglaze pan with white wine and add chicken stock and herbs, including bay leaves. Bring to a boil and then turn to low and cook for about 20 minutes, stirring occasionally. (Meanwhile, put together dumplings, see recipe that follows). Add the cream, nutmeg, cayenne and spinach. Drop spoon full’s of dumpling dough over the top of the soup and let cook on a low heat for about 10 minutes, uncovered and not stirring, until dumplings are cooked through.

Dumplings

INGREDIENTS

1 cup flour
1½ teaspoon baking powder
½ teaspoon salt
4 tablespoons butter, cold and cubed very small
½ cup cold milk
1 tablespoon fresh thyme leaves
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
½ teaspoon cayenne pepper

PREPARATION

In a mixing bowl combine dry ingredients and stir well. Add butter and using fingers make a crumbly mixture. Add milk, cayenne and herbs and mix well, adding more flour if needed in order to make a slightly sticky but manageable dough.

Lavender Black Iced Tea

June 18th, 2011 § 0 comments § permalink

007

Makes 1 pitcher

Summers in Provence load the air with the scent of lavender so potent that one cannot stop imaging all the possibilities in the kitchen. If you are not lucky enough to find yourself wandering the hills of Provence picking the wild lavender, than the obvious next best thing is the abundance of lavender found at local farmers markets throughout the summer. This iced tea is caffeinated and potently lavender, not one for the meek and meager; robust and quenching and superbly delicious.

Ingredients

¼ cup fresh lavender flowers
1 cup turbinado sugar or raw unprocessed sugar
1 cup water
2 black tea bags
Ice
Water
Lemons for garnish

Directions

In a medium saucepan combine the flowers, sugar and water and bring to boil. Reduce heat, place the two tea bags in the syrup and let simmer for about 5 minutes. Take off heat and continue to let steep for about 5 more minutes or until the mixture is dark. Strain the mixture (reserving a few lavender flowers for floating garnish) Pour the syrup in a large pitcher filled with ice and add water! Garnish with a lemon slice and a few lavender leaves to float.

Lavender Lemonade

October 11th, 2010 § 0 comments § permalink

Makes ½ Gallon

INGREDIENTS

1 cup lavender lemon sugar syrup, recipe below (see note*)
1 cup lemon juice (10 to 12 big juicy lemons)
1 tablespoon fresh lavender flowers
5 cups water
2 cups sparkling water

PREPARATION

In a one gallon pitcher combine lavender lemon sugar syrup, lemon juice, lavender flowers, water, and sparkling water, stir well.
Serve over ice with lavender wand.

Lavender Lemon Sugar Syrup

INGREDIENTS

1 cup sugar
1 cup water
2 tablespoons lemon zest
½ cup fresh lavender flowers or 2 tablespoons dried

PREPARATION

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

*Note: If not using sugar syrup, you can simply pour hot water over sugar and stir until dissolved.

Lavender Lemonade

Lavender Lemonade

Leaf-Wrapped Rice and Banana Bundles

October 8th, 2010 § 0 comments § permalink

Khao Tom Mat (Thailand)
Serves 4 to 8 (makes 8 dumplings)

INGREDIENTS

For the Rice Mixture

¼ cup dried black turtle beans, soaked in plenty of water for 6 to 8 hours or ½ cup canned, drained and rinsed
3 pandan leaves, each folded in half and tied into a knot for easier handling, or ¼ teaspoon pandan extract
½ cup fresh coconut milk or canned coconut milk
¼ cup sugar
½ teaspoon salt
1 cup medium-grain sweet (glutinous) white rice, preferably from Thailand, rinsed and soaked in plenty of water for 6 to 8 hours

For the Filling

2 very ripe bananas

For Assembly

Eight 8-inch prepared banana-leaf squares
Eight 6-inch prepared banana-leaf squares
Eight 36-inch lengths of kitchen string for tying the khao tom mat

PREPARATION

1. Cook the Beans 1½ to 2 Hours in Advance: (Skip this step if using canned black turtle beans.) Drain the black turtle beans and place them in a small saucepan. Cover the beans with plenty of water and bring to a simmer over medium heat. Cover, reduce the heat to low, and simmer until the beans are tender, 1 to 1½ hours. Drain and place in a small bowl to cool.

2. Cook the Rice: Place the knotted pandan leaves in a small pot. Pour in the coconut milk and stir in the sugar and salt. Bring to a simmer over medium-low heat. Immediately cover, reduce the heat to very low, and barely simmer for 15 minutes. If using fresh coconut milk, be careful not to let it come to a boil.

3. Drain the rice. Remove the pandan leaves from the coconut milk and discard. Raise the heat from very low to low, mix in the rice, cover, and simmer for 3 minutes. Uncover and stir the rice until most of the liquid has been absorbed, 1 to 2 minutes. Scoop into a bowl, mix in the beans, and set aside to cool. The rice will be firm and
undercooked.

4. Assemble the Dumplings: Line a tray with a kitchen towel and have ready the rice mixture, bananas, bananaleaf squares, and the ties.

5. Peel the bananas and split each one into 4 equal pieces by cutting them both crosswise and lengthwise. You will have 8 banana slices.

6. Lay flat 1 large banana-leaf square, smooth side up, then place a smaller leaf square, smooth side up, diagonally on top of the large square. Center 2 rounded tablespoons of the rice mixture on top of the stacked leaves and spread it out into a 4 x 2-inch rectangle. Gently press a piece of banana into the rice mixture. The length of the banana should not be longer than the 4-inch length of the rice rectangle. Top with 1 tablespoon of the rice mixture. Fold over one corner of the stacked leaves. Fold over the opposite corner. Fold the ends of the leaves over as firmly as you can to create a neat, rectangular package. Tie to secure the folds, place the package on the lined tray, and repeat until you have 8 packages.

7. Steam the Dumplings: Remove the basket from the steamer pot, add 2 inches of water to the pot, and bring to a boil over high heat. Arrange the packages in the basket, then place the basket in the pot. Cover, reduce the heat to medium, and steam for 1 hour. Check the water level halfway through the cooking and replenish with boiling water as needed.

8. Remove the pot from the heat. Carefully remove the basket and place it on a folded kitchen towel. Let the khao tom mat cool slightly, cut off the strings (unless you are freezing the dumplings), and serve. They can also be served at room temperature. It’s best not to open the packages too soon, and to peel back the leaves just before eating so they stay moist and warm. Khao tom mat can be refrigerated for up to 3 days or frozen (unopened) for up to 6 months. Reheat them in a steamer pot or use the Steamer Plate Setup. If reheating frozen khao tom mat, allow them to thaw before steaming.

© Recipe courtesy of Wai Hon Chu

Leaf-Wrapped Rice and Banana Bundles

Lemon Risotto with Spring Greens Butter

March 31st, 2013 § 0 comments § permalink

Serves 5

Ingredients

5 cups spring seasoning essence water * water  seasoned with the following: 1 teaspoon cracked black pepper corns, 2-3 lemon ends or slices, 1 garlic clove, smashed, fennel fronds or a few greens ends and tips fine, 1 teaspoon salt
2 tablespoons olive oil
1 shallot, chopped fine
1½ cups Arborio rice
½ cup dry white wine
2 tablespoons lemon juice
1 tablespoon lemon zest
1 tablespoon fresh parsley, chopped
1 tablespoon fresh mint, chopped
1 tablespoon dandelion greens, chopped fine
1 cup parmesan cheese, grated
Salt
Freshly ground pepper

Directions

In a medium sized saucepan bring seasoned water to a boil and then reduce to warm and let simmer for ten minutes before starting, allowing time for the water to capture the essence of the seasoning and keep simmering on a separate burner while making risotto. In a separate medium saucepot, heat olive oil  and lemon zest to a medium heat and add shallot. Cook shallot until translucent, about 3-4 minutes. Add the rice, , stir the rice until all of it is covered in the oil and let cook for a few seconds.  Next add the white wine, herbs and the lemon juice and stir well. Cook for about 2-3 minutes. Next, add 1 cup liquid, reduce liquid, almost completely and then add another ½ cup liquid every 7 minutes or so until rice is almost cooked through, about 20 minutes. Tasting as you near the end for desired consistency. Remove from heat, and finish with the parmesan cheese. Season with salt and pepper.  Serve with a little spring greens butter on top.


Spring Herbs & Greens Butter

Makes 1 – 1 ½ cups butter

Ingredients

1 stick butter, softened
2 cloves garlic, chopped superfine
1 shallot, chopped superfine
2 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon fresh mint, chopped fine

1 tablespoon fresh parsley, chopped fine

1 tablespoon fresh dandelion greens, chopped fine

1 tablespoon fresh spinach, 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.


Lemon Rosemary Soda

March 2nd, 2011 § 0 comments § permalink

Makes 1 large pitcher

Ingredients

For lemon rosemary syrup
2 sprigs rosemary
1 cup sugar
1 cup water
1 tablespoon lemon zest

For soda
2 cups lemon juice
2 cups soda water
Ice

Directions

For lemon rosemary syrup
In a small saucepan over medium heat, place all 4 ingredients and warm through until sugar is dissolved. Strain and set aside to cool.

For soda
In a large pitcher, combine lemon rosemary syrup with lemon juice. Top with soda water and serve over ice.

Lemon Verbena Basil Cava Cooler

October 13th, 2010 § 0 comments § permalink

Makes 1

INGREDIENTS

2 ounces gin
1 ounce of fresh squeezed organce juice
1 ounce of fresh squeezed lemon juice
1 tablespoon basil leaves
1 tablespoon lemon verbena leaves
1 ounce seltzer water
1 teaspoon sugar in the raw
½ cup cava

PREPARATION

Place all ingredients in a mixer glass and muddle leaves for about a minute. Fill glass with ice and cover and shake vigorously. Strain into a lowball glass filled with ice and add cava. Garnish with a basil and verbena leaf.

Lemon-Chive Aioli

July 7th, 2011 § 0 comments § permalink

Ingredients

1 clove garlic
1 egg yolk, room temperature
1 cup extra-virgin olive oil (or substitute half-vegetable/canola oil and half-olive oil)
1 teaspoon or slightly more fresh lemon juice
¼ teaspoon Dijon mustard (optional)
Pinch of salt

Directions

Finely mince and pulverize the garlic clove by smashing against a cutting board with the side of a chef’s knife several times. In a medium bowl, combine the garlic with the egg yolk and beat with a whisk. While beating rapidly, slowly add a couple drops of the oil. Continue to drizzle in the oil very slowly while beating until mixture thickens and turns lighter. Add the lemon juice, mustard and salt to taste.

Recipe Property of Cathy Erway, author & food blogger
www.noteatingoutinny.com www.theartofeatingin.com www.lunchatsixpoint.com

Lemonade

October 11th, 2010 § 0 comments § permalink

Makes 1 Gallon

INGREDIENTS

2 cups lemon sugar syrup, recipe below
2 tablespoons lemon zest
2 cups lemon juice (20 big juicy lemons)
12 cups water

PREPARATION

In a one gallon pitcher combine lemon sugar syrup, lemon zest, lemon juice, and water, stir well.
Serve over ice with lemon wedge.

Lemon Sugar Syrup

INGREDIENTS

1 cup sugar
1 cup water
2 tablespoons lemon zest

PREPARATION

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

*Note: If not using sugar syrup, you can simply pour hot water over sugar and stir until dissolved.

Lemonade

Lemonades – Creative Ideas

October 11th, 2010 § 0 comments § permalink

Here’s your chance to get creative.

Blueberry Lemon Sparkle

Just add mashed blueberries to sparkling lemonade recipe

Raspberry Mint Lemon Sparkle

Just add mashed raspberries and chopped mint to sparkling lemonade recipe

Tropical Mango Limeade

Just add pureed mango to limeade recipe

Waterme-lemonade

Just add pureed watermelon to lemonade recipe

Blackberry Fizz Lemonade

Just add mashed blackberries to sparkling lemonade recipe

Ginger Grapefruit-ade

Substitute 1 cup of grapefruit juice for 1 cup lemon juice and add grated fresh ginger to lemon sugar syrup and finish with sparkling lemonade recipe

Cherry Lemonade

Just add mashed cherries to lemonade recipe

Spiced Lemonade

Just add grated fresh ginger, cinnamon stick and cloves to lemon sugar your syrup and finish with lemonade recipe

Lemonade - Creative Ides

Lemonade - Creative Ides

Lemony Whole Wheat Chips

May 23rd, 2011 § 0 comments § permalink

010

Serves 4

Ingredients

10-12 whole wheat tortillas, cut into 3 inch triangles
1 tablespoon fresh parsley, chopped
1 tablespoon canola oil
Juice of 1 lemon
Salt

Directions

Preheat oven to 350°F. Cut tortillas and place in a large bowl. In a separate small bowl mix the parsley, oil, lemon juice and salt, mix well and then toss over tortillas. Lay tortillas flat on a baking sheet (lined with parchment) and place in the oven and cook for about 7-10 minutes or until golden brown.

Limeade

October 11th, 2010 § 0 comments § permalink

Makes ½ Gallon

INGREDIENTS

1 cup lime sugar syrup, recipe below (see note*)
2 tablespoons lime zest
½ cup lime juice (10 to 15 juicy limes)
7 cups water

PREPARATION

In a half gallon pitcher combine lime sugar syrup, lime zest, lime juice, and water, stir well.
Serve over ice with lime wedge.

Lime Sugar Syrup

INGREDIENTS

1 cup sugar
1 cup water
2 tablespoons lime zest

PREPARATION

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

*Note: If not using sugar syrup, you can simply pour hot water over sugar and stir until dissolved.

Maple & Meyer Lemon Bourbon Sauce

March 5th, 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 Bourbon
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.

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 Olive & Bay Leaf Chimichurri with Fried Lemon Peels And Chilies

January 24th, 2013 § 0 comments § permalink

Makes 1 cup

photo (2)

A lovely take on Chimichurri, with fried lemon peels and bay leave to intoxicate  with Mediterranean flavors.  Excellent on steak and fish.

Ingredients

2-3 tablespoons olive oil 3 cloves garlic, chopped fine 1 medium shallot, chopped fine 1 fresh red chili pepper, chopped ( deseeded and de-pithed for less heat) 3-4 fresh bay leaves 1-2 tablespoons lemon zest ( peeled and sliced to make thin strips) ¾ cup mixed olives, seeded and chopped coarsely 1 tablespoon fresh oregano leaves ½ teaspoon salt 1 teaspoon black pepper, cracked 2-3 tablespoons red wine  vinegar

Directions

Heat the olive oil in  a large cast iron pan on medium heat.  Add the garlic, shallots, chilies, bay leaves and lemon zest and sauté until the garlic and shallots begin to brown.  Turn up the heat and cook on high for a few minutes, stirring until the lemon peels start to get crisp.  Turn off the heat and add the olives and oregano.  Season with salt and pepper and add the red wine vinegar.  Let stand about 2o minutes before serving at ambient temperature.

Melon Basil Blender Ice

June 12th, 2011 § 0 comments § permalink

007 - Copy

Serves 4-6

A simply luscious and elegant way to enjoy summer melons, without much fuss and clean up! Many herbs pair well with melons and you can try this herb melon combo with most melons. Here are a few Ger-Nis house favorites; watermelon and mint, cantaloupe and thyme, or even Crenshaw and opal or red basil.

Ingredients

2 cups honeydew melon, cubed in 1 inch cubes and frozen solid overnight
1 cup simple syrup (infused with basil a plus)
½ cup fresh basil leaves, chopped fine

Directions

Place all ingredients in a blender and blend until smooth and icy, be careful not to over blend as the frozen honey dew will melt quickly. Make sure you chop the basil fine before placing in blender to avoid needing to over blend. Serve immediately, garnish with a basil leaf.

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 Samurai

August 22nd, 2014 § 0 comments § permalink

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Makes 1 cocktail

2 ounces (really good quality) Anejo Tequila
½ ounce Domaine de Canton Ginger Liquor
1 ounce Ginger, Mango & Chili Syrup*
Juice of 1 Lime
Sake (ice cold and preferable a floral dry type)
Chili Pepper Cilantro – Lime Garnish*

In a shaker filled with ice, combine the tequila, ginger liquor, syrup and the lime juice and shake vigorously.  Strain into a coupe or martini style glass and top with a float of Sake.  Garnish with a lime wheel float and a chili pepper slice.


* Ginger, Mango & Chili Syrup – In a saucepan combine the pulp of two mangoes, 1 cup of water and 1 tablespoon chopped (superfine) ginger.  Bring to a boil, then reduce heat and simmer for about 10 minutes.  Add ½ cup coconut nectar and stir super well.  (Add more or less coconut nectar according to sweet preference) Take of the heat and cool.  Strain and chill liquid.  (Makes about 1 ½ cups of syrup)

*Chile Pepper Lime Garnish-in a tiny bowl combine the juice of half a lime, 1 tablespoon coconut nectar and ½ tablespoon cilantro, chopped super fine and mix well.  Place 3-4 thin lime wheels and 1 Serrano chili pepper sliced thin in the mixture, coating well and let stand  (chill) for about an hour before using.

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.

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!

Nectarine and Basil Thirst Quencher

June 28th, 2012 § 0 comments § permalink


Nectarines are one of my favorite summer fruits and I am always looking for ways to incorporate this perfect summer flavor into more of what I eat and drink.  Nectarines and basil are a lovely pairing the spicy anise flavor melds perfectly with the perfume sweet nectarine flavor.  This iced tea is the perfect remedy for my craving and for quenching my thirst!

Ingredients

½  cup fresh basil leaves, chopped fine
2 nectarines, pitted and sliced
1 cup turbinado sugar or raw unprocessed sugar
1 cup water
2 darjeeling tea bags
ice
Water

Directions

In a medium saucepan combine the basil,  nectarines, sugar and water and bring to boil. Reduce heat, place the two tea bags in the syrup and let simmer for about 5 minutes. Take off heat and continue to let steep for about 10 more minutes or until the mixture is slightly darker and clearly infused. Leave the mixture unstrained however you can strain the mixture if desired. Pour the syrup in a large pitcher filled with ice and add water!

Nissa’s “Ecuadorian” Beauty Bar

February 17th, 2014 § 0 comments § permalink

Nissa’s Beauty Ecuadorian Beauty Bar Party

Food Menu

Mango Summer Rolls with Spicy Satay and Hoisin Sauce

Cold Vietnamese Vegetable & Buckwheat Noodle Salad

Balaneese Jakut Urub Salad

Ginger Chili Mint Pickles

Thai Ginger Cooler with Chili Mint Pesto


HERBAL GARDEN SUMMER ROLLS

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
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.

*Alternative use a Thai Cabbage Slaw instead of lettuce

Ginger Chili Mint Pickles

Makes 2 cups

Ingredients

1 cup water 
1 cup rice wine vinegar, flavored with ginger if you can find 
¼ c. sugar
1 teaspoon salt 
1/4 cup chopped fresh mint
1 large euro cucumber washed & sliced thin (peels on)
2 cayenne peppers sliced thinly, seeds removed 
(Serrano chili’s can be substituted)
1 medium red onion sliced thin 
¼ cup fresh ginger , peeled and sliced thin

Directions

Whisk water, vinegar, sugar & salt together until sugar and salt are totally dissolved. Add cucumbers, red onions, ginger, and chili’s and mix well. Refrigerate for about 1 hour or until desired pickled taste.

Hoisin Sauce

Makes 1 cup

Ingredients

½ cup tamari
2 cloves garlic, minced
3 tablespoons creamy peanut butter
2 tablespoons honey
4 tablespoons yuzu rice vinegar
2 tablespoons dark sesame oil
1 tablespoon Ger-Nis siracha
1 teaspoon black pepper, finely ground

Directions

In a small mixing bowl whisk together all ingredients until smooth and well incorporated. Place in a squeeze bottle for easy use. Store in the refrigerator for up to 3 weeks.

Fire Roasted Red Chili Sambal with Fresh Mint

Makes 1 ½ cups


Ingredients

6 red chilies, fire roasted and chopped

2 dried red chilies, chopped and presoaked in rice wine vinegar

2 red bell peppers, fire roasted and chopped

8 cloves of garlic, fire roasted and chopped

¼ red onion, fire roasted and chopped

½ tablespoon fresh ginger, chopped fine

1 teaspoon lemongrass bulb, chopped fine

Juice of two limes and zest of one

2 tablespoons turbinado

2 teaspoons salt

¼ cup rice wine vinegar

¼ cup fresh mint leaves

¼ cup water


Directions

Place all ingredients in a food processor and blend until a smooth paste is formed.  Add more water as needed.  Adjust flavor with salt and lime juice according to preference. Chill.


Balineese Jakut Urub Salad

Serves 6-8


Ingredients

2 teaspoons ginger, chopped fine

2 teaspoons garlic, chopped fine

1 teaspoon salt

1 red chili chopped fine

1 tablespoon honey

Juice of 2 limes

2 tablespoons rice vinegar

¼ cup coconut oil

2 tablespoons sirracha

3 cups red cabbage, shredded

1 cup green cabbage, shredded

1 cup spinach, shredded

1 cup swiss chard, shredded

2 cups green beans, blanched and cut into 1 ½ inch pieces

1 red pepper, cut into 2 inch thin matchstick pieces

¾ cup toasted coconut flakes

¾ cup toasted honey/chili peanuts*

¾ cup fried red onions


Directions

Whisk together the ginger, garlic, salt, chili, honey, lime juice, rice vinegar, sirracha and coconut oil. Set Aside.  Combine all the other ingredients in a bowl and mix well. Dress with the dressing and let sit in the refrigerator at least 30 minutes before serving.

GINGER-LIME BASIL COOLERS

Makes One Pitcher

Ingredients

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

Directions

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

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

*Serve with a garnish of chili mint pesto – blend together 1 red chili, 2 teaspoons ginger, ¼ cup mint and ¼ cup basil and ½ cup ginger syrup until a pesto like consistency is formed.  Drizzle a little on the top of finished cocktail.



Spa Menu

Lavender Nail and Heel Butter – Melt ½ cup of bees wax together with ½ cup of almond oil and ½ cup coconut oil, until all bees wax is melter and add your essential oils to preference. Set in a tin tub for 24 hours to set up.

Thai Herb & Spice Foot Scrub – Mix together in a large bowl: 2 tablespoons finely chopped ginger, ½ cup mint, ½ cup cilantro, ¼ cup basil ( all finely chopped) zest of three limes, 1 cup raw sugar, ½ cup of medium course salt and ½ cup coconut oil.  Mix well.

Peppermint Almond Circulation Foot Scrub

Coffee & Lavender Brown Sugar ( Cellulite Reducing and Bronzing) Body Scrub – omit the sage and add 1-2 tablespoons freshly ground ( course) coffee

Vanilla & Chai Almond Body Mask – infuse 3 fresh vanilla beans ( seeds scraped into the pan) with 2 chai tea packets in 1 cup almond oil and ½ cup olive oil.  Allow to steep on very low for 30 minutes and let set for at least 24 before use.

Passion Fruit &Lime Zest Body Scrub – in a blender, blend 4 passion fruits ( seeds and all) with ½ cup honey until all the seeds are totally broken apart creating tiny granules.  Mix together with 1 cup raw sugar and ½ cup salt (course) and zest of 3 limes and ½ cup almond oil. Add a 2 passion fruit tea bags ( TAZO) if you have…..

Passion Fruit Honey & Yogurt Body Mask – Blend together 4 passion fruits (seeds and all) with 1 cup yogurt and one cup honey, ½ cup almond oil and add 1 packet of passion fruit tea bags if you have.)

Grapefruit & Salt Invigorating Body Scrub- combine the following in a bowl:  zest of three grapefruits and 2 limes and 1 orange, 1 cup salt ( course) ½ cup raw sugar, 1 cup olive oil

Citrus Silk Honey Body Mask – blend grapefruit juice of zested fruit seeds and all with 1 cup yogurt and 1 cup honey and ½ cup olive oil

Parsley Pineapple Clarifying Facial Scrub-blend 1 cup fresh pineapple ( core part is best) with ½ cup fresh parsley leaves and ¼ cup olive oil until smooth but still a little chunky- refrigerate for about 2 hours before using.

Papaya & Honey Yogurt Skin Brightening and Tightening Facial Mask- blend together 1 small papapya( peeled but do blend seeds) with ½ cup honey and ½ cup yogurt.  Refrigerate at least 3 hours before use.

Parsley Mint Facial Toner – blend 1 cup fresh parsley with 1 cup distilled water or witchhazel and ½ cup apple cider vinegar- strain and refrigerate

Avocado, Honey Hair Mask- Normal Hair, adds shine, bounce and strength – blend 1 avocado, 1 cup honey and 1 egg in a blender- refrigerate

Egg & Olive Oil Dry Hair Mask – blend 4 egg yolks with 1 cup olive oil- refrigerate

Banana Honey Almond Flaky Scalp Hair Mask – blend 1 banana, ¼ cup almonds, and ½ cup honey with 1 cup yogurt- refrigerate

Chamomile Highlight Enhancer Hair Rinse – use fresh chamomile and make a big pot of tea, strain

Chamomile, Apple Cider Detoxifying Hair Rinse – same as above but add 1 cup of apple cider vinegar to every 2 cups of rinse!


NJ Peach Tarragon Bellini

October 13th, 2010 § 0 comments § permalink

Makes 1

INGREDIENTS

Peach Tarragon Syrup
Prosecco or Cava

PREPARATION

Place one ounce of peach tarragon syrup in a chilled champagne glass and fill with prosecco or cava.
For the syrup place 1 fresh peach sliced thin & ½ cup fresh tarragon in a saucepan with ½ cup water and ½ cup sugar. Bring to a boil and let simmer for 3-4 minutes, cool and strain.

Orzo Marjoram Pasta Salad

October 11th, 2010 § 0 comments § permalink

Makes 6 servings

INGREDIENTS

2 cups cherry tomatoes, halved
2 cups cooked orzo pasta
½ cup chopped calamata olives
½ cup chopped green onions
½ cup chopped fresh marjoram
1 teaspoon lemon zest
¼ cup lemon juice
¼ cup olive oil
Salt and pepper
½ cup crumbled feta cheese

PREPARATION

Mix together all ingredients except cheese and let stand for at least 30 minutes.
Just before serving, add cheese and mix gently.

Orzo Marjoram Pasta Salad

Oven Caramelized Citrus Sundaes with Vanilla and Sage

January 16th, 2013 § 0 comments § permalink

Serves 4

Ingredients

1 lemon, halved and sliced
1 lime, halved and sliced
1 mandarin orange, halved and sliced
10 kumquats, halved
1 cup demerara sugar
Handful of fresh sage leaves
1 fresh vanilla bean, split
Vanilla Ice Cream

Directions

Pre heat oven to 400° F.  In a large bowl combine all the citrus halved and sprinkle with ¼ cup of the sugar and toss together well.  Chop up the fresh sage (leaving a few sprigs whole) and toss those into the citrus bowl, along with the vanilla bean.  Arrange the segments on a baking sheet flat and sprinkle with the remaining amount of sugar. Place in the oven and bake for about 10 minutes.  Place the oven on broil and broil for a few more minutes until the citrus is charred slightly.  Spoon the mixture over vanilla ice cream!~

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