Summer Garden Portobello Quiche

August 11th, 2011 § 0 comments § permalink

Makes 1 mini Quiche

Ingredients

1 large portabella mushroom, stem removed
2 eggs, beaten
3 cherry tomatoes, sliced
2 green onions, sliced thin
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
½ tablespoon fresh tarragon, chopped fine
Salt/pepper
2 tablespoons half and half
2 tablespoons gruyere cheese, grated
1 tablespoon parmesan cheese, grated

Directions

Pre-heat oven to 400°F. Gently scoop out the inside of the portabella mushroom using a spoon so it resembles a bowl. Reserve the scoop mixture for another dish. Mix eggs, tomatoes, green onions, fresh herbs, salt and pepper, cream and cheese. Place the portabella mushroom bowl side up on a baking sheet. Pour the egg mixture inside the scooped portabella, filling to the rim. Place in the oven and bake about 25-30 minutes.

Herbed Portabella Quiche

June 23rd, 2011 § 0 comments § permalink

Makes 1 mini quiche

Ingredients

1 large potabella mushroom stem removed
2 eggs, beaten
3 cherry tomatoes, sliced
2 green onions, sliced thin
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
½ tablespoon fresh tarragon, chopped fine
Salt/pepper
2 tablespoons half and half
2 tablespoons gruyere cheese, grated
1 tablespoon parmesan cheese, grated

Directions

Pre-heat oven to 400°F. Gently scoop out the inside of the portabella mushroom using a spoon so it resembles a bowl. Reserve the scoop mixture for another dish. Mix eggs, tomatoes, green onions, fresh herbs, salt and pepper, cream and cheese. Place the portabella mushroom bowl side up on a baking sheet. Pour the egg mixture inside the scooped portabella, filling to the rim. Place in the oven and bake about 25-30 minutes.

Zucchini and Marjoram Quiche

June 12th, 2011 § 0 comments § permalink

Serves 6-9

Ingredients

1¼ unbleached all purpose flour
½ teaspoon salt
½ cup (1 stick) butter, cut into ½ inch cubes
4 tablespoons (or more) ice water
6 eggs
2 small zucchinis, sliced thin
½ cup red onions, sliced thin
½ cup fresh marjoram leaves
Salt/pepper
1 cup half and half
¼ cup gruyere cheese, grated
¼ cup parmesan cheese, grated

Directions

For the crust

In a bowl combine flour and salt. Add butter. Using a wooden spoon and your hands, mix until coarse meal forms. Add 4 tablespoons ice water. Mix until dough comes together in moist clumps, adding more ice water if dough becomes too dry and won’t form into a ball. Gather dough into ball; flatten into disk. Wrap and chill at least one hour. Roll out and form crust and bake in a 350° preheated oven for about 25 minutes.

For the quiche

Mix eggs, cream, salt and pepper and fresh herbs. Blend well. Add cheese. Add the majority of the zucchini and onions saving a few pieces of each for the top. Pour batter into pie crust and place a few leftover zucchini and onions on top for aesthetics. Bake for 45 minutes at 350° or until golden brown on top and/or until a knife inserted in the center comes out clean.

Mint Ice Cream with Fresh Orange-Beet Swirls

April 28th, 2011 § 0 comments § permalink

Makes 5 cups

INGREDIENTS

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

DIRECTIONS

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

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

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

Fresh Mint Ice Cream

April 23rd, 2011 § 0 comments § permalink

Makes 4 cups

INGREDIENTS

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

DIRECTIONS

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

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

Creamy Parsnip Apple Soup

February 23rd, 2011 § 1 comment § permalink

Serves 8-10

INGREDIENTS

2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped fine
1 medium yellow onion, chopped fine
6-8 medium parsnips, peeled and chopped fine
1 medium apple, peeled and chopped
1 tablespoon fresh thyme, chopped
5 cups vegetable or chicken broth
2 teaspoons salt
2 teaspoons black pepper
1 cup half & half

DIRECTIONS

In a large soup pan over medium-high heat, add butter and oil. Cook shallots, yellow onion, parsnips, apple and thyme until onions are translucent and the parsnips and apple are lightly browned, about 7-10 minutes. Add broth, salt, and pepper. Bring to a boil, then simmer for 20 minutes or until parsnips and apples are soft and can be pierced with a fork. Remove from heat and blend using an immersion blender. Slowly add the half & half while blending until smooth and creamy.

Salsa Verde (Green Sauce)

February 23rd, 2011 § 1 comment § permalink

Makes approximately 1½ cups

INGREDIENTS

¼ pound tomatillos, husks removed, cut in quarters
1 poblano chili pepper, seeded and chopped
¼ teaspoon cumin
¼ cup water
¼ teaspoon salt
¼ cup fresh cilantro leaves
2 tablespoons half-and-half
Juice of 1 lime

DIRECTIONS

Place the tomatillos, poblano peppers, cumin, salt, and water in a medium sauce pan, and boil for about 15-20 minutes or until tomatillos are soft. Take off burner, and allow to cool for about 30 minutes. Transfer tomatillo mixture to a blender, and add cilantro, half-and-half, and lime juice. Blend until smooth. Refrigerate.

Persimmons with Brown Sugar and Butter Cream

February 2nd, 2011 § 0 comments § permalink

Serves 1-2

INGREDIENTS

1-2 fuyu persimmons, peeled and chopped
1 teaspoon fresh ginger, chopped fine
1 teaspoon cinnamon, freshly grated
1 teaspoon nutmeg, freshly grated
2 tablespoons raw sugar
1 tablespoon butter
2 tablespoons half and half

DIRECTIONS

Preheat oven to 400°F.

Place all ingredients in the center of a large heavy duty piece of aluminum foil. Fold the aluminum foil edges over like a burrito, then fold each side about a half inch in again and repeat until you have a tight little packet. Place packet on lines baking sheet.

Bake for about 10 minutes. Serve.

Corn Curry

January 18th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

For green paste

1 fresh hot green chile, stemmed and cut in half
½ teaspoon cumin seeds
2-inch piece fresh ginger, peeled and cut into large chunks
12 fresh or 16 frozen curry leaves, torn into pieces (optional)
¼ cup fresh cilantro sprigs (with tender stems only)
2 tablespoons water

For the main dish

1 cup milk
1 cup half-and-half
3 tablespoons canola oil
1½ teaspoons cumin seeds
1 teaspoon black mustard seeds (optional)
3 whole dried red chiles
¼ teaspoon turmeric
6 fresh or 10 frozen curry leaves, torn into pieces (optional)
18 teaspoon asafetida (optional)
1 tablespoon all-purpose flour
¾ teaspoon salt, or to taste
4 cups fresh corn kernels (cut from about 6 ears) or frozen corn

DIRECTIONS

For the green paste, combine all of the ingredients in a small food processor, and process into a paste. Set aside. Combine the milk and the half-and-half in a 2 cup measure or small bowl. Combine the oil, cumin, and mustard seeds, if using, in a large saucepan over medium-high heat. Cover if using mustard seeds (they pop and splatter), and cook until the cumin turns golden brown or you heat the mustard seeds crackle, 1 to 2 minutes.

Add the chiles, turmeric, curry leaves, and asafetida (if using) and stir. (Stand back if using curry leaves; they spit when they hit the oil.) Immediately add the green paste, and turn the heat down to low. Then cook, stirring, 1 minute.

Add the flour, and cook, stirring, 1 more minute, scraping the bottom of the pan to keep the flour from sticking. Gradually add the milk mixture, about 1 tablespoon at a time at first, to make a smooth paste. Start to add the milk more quickly, adding the final cup all at once. Stir in the salt and the corn, and bring to a boil. Reduce the heat, and simmer, uncovered, until the corn is tender, about 4 minutes. Taste for salt, and serve hot.

© Recipe Property of Suvir Saran

Cardamom-scented Rice Cream with Saffron Drizzle (Firni)

January 18th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

5 cups cold water
¼ cup raw basmati rice
4 cups half-and-half
¾ cups sugar
6 whole cardamom pods, seeds removed and ground (or 13 teaspoon ground cardamom)
½ teaspoon saffron threads
2 tablespoons heavy cream

DIRECTIONS

Combine the water and rice in a large bowl, and let the rice soak overnight. The next day, transfer ¼ cup of the rice water to a blender. Drain the remaining water from the rice, and place the rice in the blender. Grind the rice as finely as possible, scraping down the sides of the blender jar as necessary.

Bring the half-and-half to a simmer in a large heavy-bottomed saucepan. Add 1 cup of the half-and-half to the blender, and pulse to release some steam; then, blend for 10 seconds to combine. Transfer the contents of the blender to the saucepan, and bring to a simmer over medium heat. Reduce the heat to low, and stir constantly until the rice cream is as thick as a thin pudding and a trail can be made through the cream on the back of a spoon, 16 to 18 minutes (if the mixture foams up in the saucepan, remove the saucepan from the heat for a few seconds, reduce the heat, and continue to cook). Remove the saucepan from the heat, and stir in the sugar and cardamom. Divide between 6 small glasses or ramekins, and cool to room temperature. Cover each glass or dish with plastic wrap pressed directly onto the surface, and chill at least 4 hours or up to 1 day.

Place the saffron in a small skillet, and toast over low heat until the saffron threads are fragrant and darker in color, about 3 minutes. Transfer to a small bowl or to a mortar to cool, and then grind with the back of a teaspoon or with a pestle until powder-fine. Add the heavy cream. Drizzle some saffron sauce over each serving, and serve immediately or chill up to 4 hours.

© Recipe Property of Suvir Saran

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

January 2nd, 2011 § 0 comments § permalink

Serves 10

INGREDIENTS

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

DIRECTIONS

For mint ice cream

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

For chocolate mint leaves and chocolate drizzle

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

Shrimp and Crab Fresh Corn Enchiladas with Salsa Verde & Red Sauce

November 30th, 2010 § 0 comments § permalink

Serves 6

Salsa Verde

INGREDIENTS

1 pound tomatillos, husks removed, cut in quarters
3 poblano chili peppers, seeded and chopped
1 teaspoon cumin
1 cup water
1 teaspoon salt
1 cup fresh cilantro leaves
½ cup half-and half
Juice of 1 lime

PREPARATION

Place the tomatillos, poblano peppers, cumin, salt, and water in a medium sauce pan, and boil for about 15-20 minutes or until tomatillos are soft. Take off burner, and allow to cool for about 30 minutes. Transfer tomatillo mixture to a blender, and add cilantro, half-and-half, and lime juice. Blend until smooth. Refrigerate.

Salsa Rojo (Red Sauce)

INGREDIENTS

2 tablespoons olive oil
4-6 medium dried red chilies, seeded, and chopped (stems included)
1 medium yellow onion, chopped
1 poblano pepper, seeded and chopped
2 medium tomatoes, chopped
2 tablespoons tomato paste
½ cup fresh cilantro leaves
2 cloves garlic, chopped
2 teaspoons cumin
1 teaspoon cumin seeds
1 teaspoon smoky chili powder
3 teaspoons salt
2 cups water (or chicken broth)

PREPARATION

In a medium sauté pan, heat oil over medium heat. Sauté chilies, onions, and poblanos until tender, 5 to 7 minutes. Add tomatoes, tomato paste, cilantro, garlic, spices, salt and water, and bring to a boil. Let simmer for about 15-20 minutes. Let cool and process in blender.

Enchiladas

INGREDIENTS

2 tablespoons olive oil
1 medium yellow onion, chopped fine
1 medium red bell pepper, chopped fine
Zest of 1 lime
1 pound medium sized shrimp, peeled and deveined
1 cup fresh crab meat
3 ears of fresh corn, taken off the cobs
½ cup fresh cilantro leaves, chopped
¼ cup fresh chives, chopped fine
Juice of 1 lime
1 teaspoon cumin
6 medium flour tortillas
1 cup cotija cheese, crumbled

PREPARATION

Preheat oven to 375°F.

In a large sauté pan, heat oil over medium high heat. Sauté onions, bell peppers, and lime zest until onions are translucent. Add shrimp and crab, sauté for another 3 minutes. Add corn, and sauté another 4 minutes or until all shrimp and crab is cooked through. Add herbs, lime juice, and cumin. Stir well. Take off burner. To assemble enchiladas, place a spoon full of mixture in a tortilla and a small sprinkle of cheese in each one. Wrap and lay folded side down in a greased, rectangular glass baking dish. After all enchiladas are assembled, pour salsa vede over all enchiladas evenly. Sprinkle the top with remaining cotija cheese. Bake for approximately 30 minutes or until slightly golden brown on top.

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