May 27th, 2011 § § permalink
Makes 1 cup
A delicious yet mild curry seasoning that can be made and stored for up to six months in a glass jar for future use!
Ingredients
4 tablespoons ground cumin
4 tablespoons ground coriander
5 tablespoons ground turmeric
2 teaspoons ground mild mustard powder
2 teaspoons ground ginger
1 teaspoon ground mace
1 teaspoon cinnamon
½ teaspoon cayenne pepper
1 teaspoon white pepper
Directions
In a mixing bowl mix together all ingredients place in a jar and store for up to six months!
May 27th, 2011 § § permalink
Serves 4-6
The yogurt in this curry creates a mild and cool flavor, very herbaceous and not too spicy!
Ingredients
Olive Oil
1 tablespoon sesame oil
1 tablespoon coconut oil
2-3 cloves garlic, chopped fine
1 tablespoon ginger, chopped fine
1 serrano chili peppers, deseeded and chopped (optional)
1 medium red onion, chopped coarsely
1 red bell pepper, chopped coarsely
1 ½ cups cauliflower florets
3 medium chicken breasts, sliced in strips
2 medium tomatoes, chopped
1 cup snap peas
2 tablespoon of Ger-Nis Mild Curry (recipe follows)
Juice of 4 limes & zest
¾ cup yogurt
¼ cup fresh cilantro, chopped fine
¼ cup fresh mint, chopped fine
Directions
Heat oils in a large skillet on medium high, add garlic, ginger and chili pepper. Sauté approximately 2 minutes, then add red onion and red bell pepper. Sauté until just tender, approximately 2 more minutes. Add chicken and sauté until chicken is cooked through, about 4 minutes, stirring constantly still on medium high heat. Add the cauliflower florets. Reduce heat to simmer and add tomatoes and curry seasoning as well as lime juice and zest, mix well and cook on low heat for about 3-4 minutes stirring constantly until tomatoes fall apart. Add the snap peas and mix in. Reduce heat again to simmer and add yogurt and mint and cilantro and mix until all yogurt is blended in. Take off heat & Serve over rice or with Indian Naan bread.
Ger-Nis Mild Curry Seasoning
Makes 1 cup
A delicious yet mild curry seasoning that can be made and stored for up to six months in a glass jar for future use!
Ingredients
4 tablespoons ground cumin
4 tablespoons ground coriander
5 tablespoons ground turmeric
2 teaspoons ground mild mustard powder
2 teaspoons ground ginger
1 teaspoon ground mace
1 teaspoon cinnamon
½ teaspoon cayenne pepper
1 teaspoon white pepper
Directions
In a mixing bowl mix together all ingredients place in a jar and store for up to six months!
May 5th, 2011 § § permalink
Makes 1 pitcher of bloody mary mix
Ingredients
4 cups tomato juice
1 tablespoon fresh cilantro, chopped fine
1 tablespoon fresh dill, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
1 teaspoon fresh horseradish, grated
1 teaspoon lemon zest
2 tablespoons worcestershire sauce
1 teaspoon celery salt
Juice of 2 lemons
1 teaspoon white pepper
Dash of citrus champagne vinegar
Smoky Salt
Vodka
Directions
In a large pitcher combine all ingredients and stir well. In a tall glass filled with ice, pour 2-4 ounces of vodka and fill with bloody mary mix. Garnish with a lime or lemon wedge and pickled green bean, asparagus, or celery stick.
December 16th, 2010 § § permalink
Serves 6
INGREDIENTS
Gnocchi:
2 cups pumpkin, cut in quarters, seeded and roasted
2¾ cups all purpose flour
1 egg
Salt
White pepper
1 teaspoon nutmeg, freshly grated
Sauce:
½ cup butter
1 tablespoon pumpkin oil
1 cup fresh sage leaves, stems removed
1½ cup chestnuts, pre-roasted, shelled and sliced thin
PREPARATION
In large pot, bring 6 cups salted water to a boil.
While still warm, puree pumpkin through a ricer into a large mixing bowl and allow to cool completely before proceeding. Once cooled, add flour, egg, salt, white pepper and nutmeg. Knead into soft dough (if necessary, add more flour 1 tablespoon at a time); divide into 5 sections. On floured surface, roll dough to ½-inch thickness. Cut into 1-inch pieces and set aside on sheet pans lightly dusted with flour until ready to boil.
Cook gnocchi in 2 batches in salted boiling water; dropping into water and cooking 2 minutes or until pieces float. Remove with slotted spoon to warmed bowl.
Meanwhile, in sauté pan, melt butter and then add pumpkin oil over medium heat; add sage leaves and fry until crispy. Remove from pan and place on plate lined with paper towels. Next, add chesnuts, stirring often while butter browns making sure butter does not burn. When chestnuts are slightly brown and tender, remove from heat and return sage leaves to sauce. Gently toss warm gnocchi with sauce and serve immediately.
November 29th, 2010 § § permalink
Serves 5-6, Appetizer Portions
INGREDIENTS
½ pound white beans, kidney, or navy
1 tablespoon lemon zest
Salt
3 cloves garlic
½ cup extra virgin olive oil
6 fresh sage leaves, chopped
¼ cup lemon juice
1 teaspoon white pepper
1 large baguette, sliced
PREPARATION
Clean the beans, making sure all debris is removed. Place beans in a large pot of power.
Bring beans to a boil, and boil for 5 straight minutes. Take off burner, and let sit uncovered for 1 hour. Drain water, and refill pot with water. Add lemon zest, and return to a boil. Turn to low heat, allowing to simmer on a gentle boil for about 40 minutes, adding warm water as needed to replace evaporating liquid, then salt water and cook 20 more minutes. When beans are tender, take off heat, and cool. Strain, and reserve ½ cup of the bean liquid. Set aside.
Preheat oven to 375°F.
Brush bread with olive oil, and toast in oven.
In a food processor, place cooked beans, garlic, olive oil, sage, lemon juice, and white pepper, and purée until smooth, using the bean liquid in order to loosen mixture if too thick.
Serve generously on the toasted baguette.
November 19th, 2010 § § permalink
Serves 6
INGREDIENTS
Gnocchi
2 cups (16 ounces) pumpkin, cut in quarters, seeded and roasted
2¾ cups all purpose flour
1 egg
Salt
White pepper
1 tablespoon nutmeg, freshly grated
Sauce
½ cup butter
1 tablespoon pumpkin oil
1 medium shallot
1 chicken breast, cut into thin strips
1 medium tart apple, cored and cut into cubes
1 cup fresh sage leaves, stems removed
2 tablespoons maple syrup
½ cup heavy whipping cream
Salt
Freshly grated nutmeg
White pepper
PREPARATION
In large pot, bring 6 cups salted water to boil.
While still warm, puree pumpkin through a ricer into a large mixing bowl and allow to cool completely before proceeding. Once cooled, add flour, egg, salt, white pepper and nutmeg. Knead into soft dough (if necessary, add more flour 1 tablespoon at a time); divide into 5 sections. On floured surface, roll dough to ½-inch thickness; cut into 1-inch pieces and set aside on sheet pans lightly dusted with flour until ready to boil.
Cook gnocchi in 2 batches in salted boiling water; dropping into water and cooking 2 minutes or until pieces float. Remove with slotted spoon to warmed bowl.
Meanwhile, in sauté pan, melt butter and pumpkin oil over medium heat, add shallots and chicken and cook for about five minutes until chicken is cooked through, add the apples and cook a few more minutes until apples are tender. Next add the sage leaves and sauté about 1 minute add the maple syrup and stir well. Mix in the heavy cream and season with salt & Nutmeg and white pepper. Gently toss warm gnocchi with sauce and serve immediately.
October 13th, 2010 § § permalink
Serves 6
Prep Time : 20 minutes
Cook Time: 30 minutes
Wine Pair: White
INGREDIENTS
Olive oil
2 tablespoons butter
1 medium yellow onion, chopped small
1 shallot, chopped medium
1 small jalapeno, deseeded and chopped finely
1 large red bell peppers, chopped small
4 medium to large ears of fresh corn, kernels removed from cobs
2 medium yellow potatoes, cubed small
2 teaspoons salt
1 teaspoon white pepper
½ cup white wine (use wine that you choose for wine pairing)
1 cup water
2 medium poblano peppers, pre-roasted, skins removed and chopped small*
1 cup heavy whipping cream
1 teaspoon sugar
½ cup cilantro leaves
PREPARATION
In a large soup pot, heat butter and olive oil on medium heat. Add onions and shallots and sauté until translucent, or about 1 to 2 minutes. Add jalapenos and red bell peppers, for spicier version use the entire jalapeno for milder just use ¼ to ½, sauté another few minutes and add corn kernels and potatoes and salt and pepper. Sauté mixture for a few more minutes, add white wine and then add water. Turn burner to low and cook for about 20 minutes, stirring occasionally. Reduce heat to simmer and add roasted poblanos, heavy cream, sugar and cilantro, stir well and let simmer for another 5 minutes. Take off heat and let cool a bit, serve warm not hot.
*For roasted poblano peppers: On a baking sheet, place poblanos in the oven on broil and rotate a few times until the skins burn. Let cool and remove skins and seeds inside, chop.