Vanilla Bread Pudding with Golden Raisins

January 13th, 2012 § 0 comments § permalink

Serves 8

Ingredients

2 tablespoons unsalted butter
1 loaf Challah bread, hardened, cut into 1-inch cubes
3 granny smith apples, peeled, cored and cut into ½-inch pieces
1 cup (6 ounces) golden raisins, plumped in hot water, for 15 minutes
3 large eggs
¾ cup sugar
¼ teaspoon cinnamon
18 teaspoon freshly grated nutmeg
18 teaspoon ground ginger
¼ teaspoon pure vanilla extract
¼ teaspoon salt
3 cups whole milk
2 tablespoons unsulfured molasses
¼ cup sliced almonds

Directions

Preheat the oven to 350°F. Generously butter a deep 9×13-inch baking dish and set aside. Spread the bread cubes on a baking sheet and toast in the oven for 6 minutes, until crisp. Transfer to a bowl and add the apple and raisins. In a medium bowl, using a handheld electric mixer or whisk, beat the eggs with sugar. Beat in the ground spices, vanilla and salt. In a medium saucepan, heat the milk with the molasses until just warm to the touch. Gradually beat the warm milk into the egg mixture, scraping the bottom and side of the bowl. Spread bread mixture out in your large baking dish, or distribute it among ramekins. Pour the custard over the bread mixture, nudging the bread around a bit to make sure it soaks all of the pieces. Let stand for 5 minutes. Sprinkle the almonds on top. Bake in the center of the oven for about 40 minutes, until puffed and set, with the tops lightly browned. Let the bread pudding rest for at least 15 minutes before serving.

Vanilla Cake

January 14th, 2011 § 0 comments § permalink

Makes one cake

INGREDIENTS

3 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
½ pound (2 sticks) unsalted butter
2 cups sugar
5 eggs
1½ teaspoons vanilla
1¼ cups buttermilk
Lemon curd, for filling
Basic Buttercream, for frosting

DIRECTIONS

Preheat oven to 350°F.

Prepare 2 sheet pans with non-stick spray and parchment paper. Set aside. In a large bowl, sift all dry ingredients together. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, and mix until incorporated.

Alternate dry ingredients with buttermilk, starting and finishing with flour mixture.

Bake for 15-20 minutes or until a toothpick is inserted in center comes out clean.

Lemon Curd

INGREDIENTS

1 tablespoon plus 2 teaspoons finely grated fresh lemon zest
1 cup fresh lemon juice
113 cups sugar
4 large eggs
1¾ sticks (¾ cup plus 2 tablespoons) unsalted butter, cut into tablespoon pieces

DIRECTIONS

Whisk together zest, lemon juice, sugar, eggs, and a pinch of salt in a 2-quart heavy saucepan. Add butter all at once and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 10 minutes. Immediately pour curd through a fine sieve into a bowl, then chill, covered.

© Recipe Property of Shawona Jones

Vanilla Ice Cream with Caramelized Pears and Hazelnuts

October 12th, 2009 § 0 comments § permalink

Serves 4

INGREDIENTS

2 tablespoons unsalted butter

1 teaspoon ginger, chopped fine
2 large comice pears, cored and sliced
½ cup hazelnuts, roasted, unsalted and coarsely chopped
3 tablespoon sugar
Pinch of cardamom
1 pint of Vanilla Ice Cream

PREPARATION

In a medium skillet on medium high heat melt the butter. Add ginger and sauté for a few seconds and then add the sliced pears , hazelnuts and sauté a few more seconds until pears and nuts are coated with the butter ginger mixture and appear glossy. Add sugar and pinch of cardamom and sauté for 1-2 minutes, still on medium high heat until sugar becomes caramelized around the pears and the nuts.

Serve pear mixture warm over a small scoop of vanilla ice cream.

Vanilla Rosemary Mousse

December 14th, 2009 § 0 comments § permalink

PREPARATION

Vanilla rosemary mousse can be served over apple or cranberry pie. Use the heavy cream mousse recipe and add 1teaspoon vanilla and use only ¼ cup rosemary leaves.

Vanilla Spiced Ice Coffee with Agave

July 7th, 2011 § 0 comments § permalink

Makes 4

Ingredients

4 cups leftover coffee
2 cups of ice
1 teaspoon agave syrup
1 teaspoon vanilla extract
¼ teaspoon allspice
¼ teaspoon ground ginger
½ cup almond milk

Directions

In a small ramekin mix agave, vanilla & spices until they are all combined. In a martini shaker place a few cubes of ice, coffee, milk & agave mixture. Shake well and serve over ice.

Vanilla- “Butter” Cast-Iron Pineapple Upside-Down Cake

March 31st, 2011 § 0 comments § permalink

Makes 1 large cake

Ingredients

8 tablespoons (1 stick) margarine
1 vanilla bean, split and scraped clean
1 cup sugar, separated
1 fresh pineapple, cored and sliced
¾ cups cornmeal
¾ cups flour
½ teaspoon baking powder
¼ teaspoon baking soda
1½ teaspoons coarse salt
¾ cup egg replacers (replacers must equal approximately 3 large eggs)
1 teaspoon vanilla extract
½ cup coconut milk

Directions

Preheat oven to 350ËšF.

Melt 4 tablespoons of margarine in a cast iron skillet over medium heat, making sure to coat all sides. Add the vanilla bean and the scrapings from the vanilla bean and ½ cup of sugar and cook until the margarine starts to melt and turn golden brown, about 3 minutes. Add pineapple rings forming a circle covering entire bottom of pan filling any blank spots (cut rings if you need to fill spots) arranging for an aesthetically pleasing design. Place in the oven for 15 minutes or until pineapple is tender. Set aside.

Meanwhile, in a large mixing bowl combine cornmeal, flour, baking powder, baking soda and salt. Separately, in the bowl of a large mixer over medium-high speed or by hand, beat the remaining margarine and sugar until fluffy. Reduce speed to medium and add egg replacers, making sure to scrape sides of the bowl. Next, adding dry ingredients and mix just until incorporated. Finish by adding vanilla and coconut milk. Drop spoonfuls of batter over pineapple mixture and spread evenly with a spatula coating evenly and making sure pineapple is 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.

Vanilla-Saffron Rice Pudding & Rhubarb Compote with Orange Zest Ginger Butter

May 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 tablespoon butter
1 teaspoon saffron threads
1 teaspoon fresh ginger
2 teaspoon orange zest
1 cardamom pod (seeds only)
1 cup jasmine rice
½ cup sugar
2 cups milk
Vanilla bean, split and seeds scraped
Rhubarb Compote (Recipe Follows)
Orange Zest Ginger Butter (Recipe Follows)

Directions

In a medium sauce pan, heat the butter on medium heat and sauté the saffron, ginger, zest and cardamom for a few minutes. Add rice and vanilla scraped from bean, and sauté for another few minutes. Add the sugar and milk and turn the heat down to simmer and keep it simmering uncovered for about 30 minutes, stirring every 4-5 minutes. Cook the rice pudding until it is of a thick porridge consistency. Serve the rice pudding with rhubarb compote and the orange zest-ginger butter.

Spicy Rhubarb Compote

Makes 1 cup

Ingredients

¾ cup rhubarb, sliced thin
3 tablespoons honey
2 teaspoons fresh ginger, chopped fine
1 teaspoon orange zest
¼ cup orange juice

Directions

In a medium sauce pan combine all ingredients and bring to a boil. Reduce the heat to a simmering boil and allow rhubarb to cook down until soft and syrupy, or about 10 minutes.

Orange Zest-Ginger Butter

Makes ½ cup butter

Ingredients

13 cup butter, softened
2 tablespoons orange juice
1 tablespoon orange zest
2 teaspoons fresh ginger, grated
1 tablespoon light brown sugar

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.

Vegetable Chive Fritatta

October 20th, 2009 § 0 comments § permalink

Makes 2 servings.

INGREDIENTS

¼ c. chopped chives and 2 T for garnish
¼ c chopped red peppers
¼ c chopped green or red onions
½ c chopped vegetable of your choice, squash, mushrooms, corn etc
4 large eggs
Salt/pepper
Chili flakes optional
1 tsp olive oil

PREPARATION

Mix eggs together well in a bowl, add chives, salt, pepper and chili flakes.  In a non stick skillet heat 1 tsp olive oil and sauté all vegetables, when vegetable reach a desired texture add eggs and cook, by either scrambling or letting cook as is.  Either flip or scramble, when done garnish with remaining chopped chives and pepper.

Vegetable Marinara (Basic Marinara Variation)

October 24th, 2009 § 2 comments § permalink

INGREDIENTS

Follow the recipe as above but add the following finely chopped vegetables during the sauté process: 
¼  c broccoli
¼ c zucchini
¼ c mushrooms
Classic Tomato and Oregano
9 medium tomatoes, chopped
¼ c chopped garlic
¼ c chopped yellow onions
1 t chili flakes
1 t dried oregano
2 T salt
1 T black pepper
1 c chopped fresh oregano
½ c chopped fresh oregano (extra for end)
½ c red wine

PREPARATION

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

Vegetable Pad Thai

August 24th, 2011 § 0 comments § permalink

Serves 6

Ingredients

12-16 ounces flat rice noodles (pad thai noodles) (pre-soaked )
2 tablespoons tamarind paste
1 tablespoon yuzo rice vinegar
½ cup tamari
Juice of 1 lime
1 tablespoon sriracha sauce
¼ cup turbinado sugar
½ cup water
2-3 tablespoons peanut oil
4 cloves garlic, chopped fine
2 shallot, chopped fine
1 bunch green onions, sliced fine
1 red thai red chili, sliced fine
2 eggs, beaten
1 cup bean sprouts
½ cup roasted peanuts, chopped
½ cup cilantro leaves
Lemon wedges

Directions

Make sure the noodles are not over soft they should be soft but not overly soft. In mixing bowl whisk together the tamarind paste, vinegar, tamari, lime juice, sriracha, brown sugar and water. In a large skillet or wok, heat the peanut oil to a high heat and cook the garlic, shallots, red chili and green onions until they are beginning to brown. Add the beaten eggs and scramble. Add the sauce to the mixture and the noodles still on high heat mixing well and making sure all liquid is mixed together, allowing the noodles to cook. Add the bean sprouts and mix well, cooking a few more minutes. Take off heat and mix in peanuts and cilantro leaves. Serve with lemon wedges.

Vegetable, Bean, and Cheese Burritos

November 30th, 2010 § 0 comments § permalink

Serves 8

Ingredients

2 tablespoons canola oil
1 medium white onion, chopped medium
1 red bell pepper, chopped medium
1 poblano pepper, chopped medium
1 jalapeño pepper, seeded and chopped fine
1 medium tomato, chopped medium
1 tablespoon cumin
1 teaspoon cumin seeds
2 teaspoons salt
½ cup white rice
1 cup water
1½ cups pinto beans, black beans, red beans, or your choice of beans (pre-cooked or canned)
1 cup cilantro leaves
8 large whole wheat flour tortillas
1 to 2 cups Monterey Jack cheese

Directions

Preheat oven to 375°F.

In a large sauté pan, heat oil over medium high heat. Sauté onions and peppers, 5 to 7 minutes. Add tomatoes, spices, and rice, cook 3 minutes. Next, add water and cook for about 10 to 15 minutes or until rice is cooked. Add beans, cook, allowing the mixture to remain moist. Remove from heat, and add cilantro leaves. To assemble burritos, place tortilla flat on cutting board or flat surface and add 3 to 4 tablespoons of vegetable bean mixture. Top with cheese. Wrap in a burrito style and place on a baking sheet. Continue until finished with tortillas. Bake burritos for about 10-15 minutes or until warm and cheese has melted.

Veggie Herb Burger

November 5th, 2009 § 0 comments § permalink

INGREDIENTS

½ c corn kernels
½ cup chopped red onion
½ cup chopped mushrooms
½ c chopped broccoli
½ c chopped cauliflower
½ c chopped carrot
¼ cup each of chopped fresh thyme, tarragon, chives and parsley.
2 T chopped fresh summer savory
1 ½ c cooked brown rice
½ cup tomato juice
2 T olive oil
2 T tahini
salt/pepper

PREPARATION

Place all dry ingredients in a food processor and chop until coarsely grated. Add wet ingredients and rice and form into patties. Freeze patties for approximately five minutes on each side, and grill on high on a preheated, clean and greased grill for about 3-4 minutes per side. Serve with lettuce, tomatoes and mayonnaise for a classic veggie burger.

Vibrant Leg Citrus Basil Scrub

August 5th, 2010 § 0 comments § permalink

INGREDIENTS

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

PREPARATION

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

Vietnamese Chicken Sandwiches (Banh Mi)

August 10th, 2011 § 0 comments § permalink

Makes 4-6 sandwiches

Ingredients

½ cup rice vinegar
1 tablespoon sugar
2 teaspoons salt
¼ cup water
1 teapoon lime zest
4 inches of daikon radish, cut in super thin matchsticks about 2 inches long
2 medium carrots, cut into super thin matchsticks about 2 inches long
2 jalapeño peppers, sliced in rings
2 cloves garlic, chopped fine
5 green onions, chopped fine
2 tablespoons hoisin sauce
1 -2 tablespoon siracha sauce
Juice of one lime
1 tablespoon sugar
1 teaspoon coarse salt
1 teaspoon black pepper
2 pounds chicken breasts, pounded and chopped into 1 inch thick strips
4-6 individual baguettes, sliced in half
1/3 cup chili mayonnaise (1/3 cup mayonnaise mixed with 1 tablespoon siracha)
Cilantro leaves on a little stem

Directions

In a small bowl whisk together the vinegar, sugar, salt, water and lime zest and add daikon, jalapenos and carrot strips. Let stand at least 3 hours but preferably overnight. In another large, shallow bowl whisk together garlic, green onions, hoisin, siracha, lime juice, sugar, coarse salt and pepper until smooth. Place the chicken pieces in the bowl and mix well, making sure all the pieces are well coated. Let stand for about 30 minutes. Pre-heat oven to 375 ° F. After the chicken has marinated for 30 minutes lay the chicken out flay on a lined baking sheet and bake about 15 minutes or until meat is cooked through. Take the baguettes and spread a little chili mayonnaise on them and add about a ½ cup or more of cooked chicken mixture to the bottom piece. Next take some of the marinated daikon and carrots and place on top making sure to use a slotted spoon to strain off all liquid. Place the pickled jalapenos on top for extra spicy. Next garnish with cilantro and top with the top piece of the baguette!

Vietnamese Summer Garden Noodle Salad

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 package buckwheat soba noodles, cooked, and rinsed cool (or Rice noodles)
1 cups napa cabbage, shredded
1 cup red cabbage, shredded
1 cups baby bok choy leaves
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 medium carrot, ribboned with a peeler
½ cucumber, peeled and chopped
½ cup daikon radish, matchsticked
7-8 shitake mushrooms, sliced
½ cup mung bean spouts
¼ cup fresh mint leaves, julienned
¼ cup fresh thai basil leaves
¼ fresh cilantro leaves
Chopped peanuts for garnish

Dressing……

Juice of 2 limes
¼ cup sesame oil
¼ cup tamari
3 tablespoons yuzo rice vinegar (regular rice vinegar works as well)
1 cloves garlic, chopped superfine
2 red thai chilis, sliced thin
1 tablespoon brown sugar

Directions

In a large mixing bowl toss together all salad ingredients until well mixed, set aside. In the meantime whisk together the dressing ingredients until well mixed, toss together with salad ingredients and let stand for 10 minutes before serving.

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