Fresh ginger ale with lemongrass

August 31, 2011September 9, 2022 Belinda1 Comment

This is a ginger ale for grown-ups, a spicy, not-too-sweet, ultra refreshing drink that combines fresh ginger, lemongrass and chilies in a way you’ve probably never had them.
It makes 1 quart of syrup, enough to make at least 10 glasses. The syrup keeps for weeks, refrigerated

Thanks to Jean-Georges Vongerichten.

1lb fresh ginger root, unpeeled and cut into small dice
2 stalks lemon grass, trimmed and roughly chopped
2 small chilies, stems removed
1 1/2 cups white sugar
soda water
lime wedges

Combine the ginger, lemongrass and chilies in a food processor and process until minced, stopping the machine periodically and scraping down the sides, if necessary.

Place the puree in a saucepan with the sugar and 1 quart water. Bring to the boil over high heat, then reduce the heat to medium and simmer for about 15 minutes.
Turn off the heat. Cool, then strain and chill.

To serve, place about 1/4 cup of the syrup in a glass full of ice. Fill with soda water, taste and add more syrup if you like. Garnish with a lime wedge, then serve

Asian flavors · Gluten Free · Nuts · Poultry · Salad

Thai chicken, cucumber and coconut salad (CleanCuisine)

August 28, 2011February 8, 2016 Belinda

I made this last night and we were blown away by the flavors. It’s light, healthy and full of flavor!
You can buy palm sugar in Asian supermarkets like “99 Ranch” (in Los Angeles)

Serves 4

1 lb boneless, skinless chicken breast
165 mls coconut milk
40 grams palm sugar, (shave it off with a knife) or if you can’t find any, demerara sugar
3 tbsp fish sauce
1 large English cucumber
2 long sweet red chillies, thinly sliced (I noticed that Trader Joes has these)
small bunch fresh coriander, leaves picked
1 good sized thai shallot or regular shallot, finely sliced
50 grams roasted peanuts. crushed

Put the chicken between two sheets of cling film and bash with a rolling pin or heavy pan to flatten a little so it is all the same thickness.

Put the coconut milk, palm sugar and fish sauce in a wide, shallow pan. Add the chicken to the cold liquid then gently bring to a simmer. Cook gently for 15 minutes. Take off the heat and leave to cool in the liquid, turning it a couple of times.

Using a vegetable peeler, cut the cucumber into long thin ribbons.

Take the chicken from the poaching liquid and slice as thinly as possible, then mix all the ingredients except the roasted, crushed peanuts.
Serve drizzled with some of the cool poaching liquid and sprinkle with the peanuts.

It’s SO delicious!

Egg based · Gluten Free · Grains · Meat

Bacon and leek risotto with poached egg

August 25, 2011February 8, 2016 Belinda1 Comment

Serves 6

PREP TIME: 50 minutes

TOTAL TIME: 50 minutes

Recipe c/o Jill Duplex

So tasty and comforting!

Ingredients

6 large eggs

5 cups chicken broth

1 tablespoon olive oil

6 slices thick-cut bacon, cut crosswise into 1/2-inch pieces

2 cups thinly sliced leeks (white and pale green parts only; about 2 large)

1 1/2 cups arborio rice or medium-grain white rice (about 10 ounces)

3/4 cup dry white wine

3 tablespoons finely chopped fresh Italian parsley

1 tablespoon butter

2 tablespoons finely grated Parmesan cheese

Fresh Italian parsley leaves (for garnish)

Additional finely grated Parmesan cheese (for garnish)

Preparation

Bring large skillet of water just to simmer over medium-low heat. Sprinkle water with salt.

Working with 1 egg at a time, crack into small bowl and slide egg into simmering water.

Cook eggs until whites are cooked through but yolks are still runny, 3 to 4 minutes.

Using slotted spoon, carefully transfer poached eggs to medium bowl filled with ice water.

DO AHEAD Eggs can be made up to 1 day ahead. Cover and refrigerate in same bowl of ice water

Bring broth to simmer in medium saucepan; cover to keep warm. Heat oil in heavy large saucepan over medium heat. Add bacon and cook until crisp, stirring occasionally.

Using slotted spoon, transfer bacon to paper towels to drain. Add leeks to drippings in pan; cook until soft but not brown, stirring often, 4 to 5 minutes. Transfer 2 generous tablespoonfuls leeks to small bowl; reserve for garnish.

Add rice to pan; stir 1 to 2 minutes. Add wine; stir until absorbed, about 2 minutes.

Add 1/2 cup warm broth to saucepan; stir until broth is absorbed. Repeat adding broth and stirring until rice is tender but still firm to bite and sauce is creamy, stirring almost constantly, about 23 minutes total.

Add bacon, chopped parsley, butter, and 2 tablespoons cheese. Season to taste with salt and freshly ground black pepper.

Meanwhile, heat poached eggs in medium skillet of simmering water just until heated through, 1 to 2 minutes.

Divide risotto among 6 bowls. Top risotto in each bowl with poached egg.

Sprinkle egg with salt and pepper.

Sprinkle with parsley leaves, additional cheese, and reserved leeks.

Dessert · Do-ahead

Summer Pudding with Rum Whipped Cream

August 25, 2011September 9, 2022 Belinda

I make this a lot any time of the year and it’s gorgeous! Thanks to the Barefoot Contessa.

Serves 8.

Ingredients
1 pint fresh strawberries, hulled and sliced
1 1/2 cups sugar
3 half-pints fresh raspberries, divided
2 half-pints fresh blueberries
2 tablespoons framboise (raspberry brandy)
1 loaf brioche or egg bread (1 to 1 1/2 pounds)
Directions
Rum whipped cream recipe follows;

Combine the strawberries, sugar, and 1/4 cup of water in a large saucepan and cook uncovered over medium-low heat for 5 minutes.
Add 2 cups of the raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer, and simmer for a minute.
Off the heat, stir in the remaining raspberries and the framboise.

Slice the bread in 1/2-inch-thick slices and remove the crusts. In the bottom of a 7 1/2-inch round by 3-inch high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture.
Arrange slices of bread in a pattern (this will become the top when it’s unmolded) and then add more berry mixture to saturate.
Continue adding bread, cutting it to fit the mold, and berries.
Finish with bread and cooked berries, using all of the fruit and syrup.

Place a sheet of plastic wrap loosely over the pudding.
Find a plate approximately the same diameter as the inside of the mold and place it on top.
Weight the mold with a heavy can and refrigerate. Remove the weight after 6 to 8 hours.
Cover the pudding with plastic wrap and refrigerate overnight.

Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with rum whipped cream.

Rum Whipped Cream:
1 cup (1/2 pint) cold heavy cream. I used thick plain Greek yoghurt and didn’t use an electric mixer)
3 tablespoons sugar
1/2 teaspoon pure really good vanilla extract (I use the Madagascar variety)
1 tablespoon dark rum

Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. If using Greek yoghurt, just whisk with a fork or metal whisk.
When it starts to thicken, add the sugar, vanilla, and rum.
Continue to whip until it forms stiff peaks. Serve cold.

Appetizers · Asian flavors · Dairy-free · Fish · Gluten Free

Coconut tuna tartare with avocado mousse

August 25, 2011February 7, 2016 Belinda

It doesn’t get much better than this! (c/o chef John Doherty of the Waldorf Astoria)

Ingredients
1 pound sushi grade tuna; cut into 1/4-inch dice
5 tbsp grated coconut; toasted
1 tsp soy sauce
2 tbsp fresh lime juice
1 tsp rice wine vinegar
4 tbsp toasted almond slivers; chopped
4 tbsp currants
1 tbsp vegetable oil
1 tsp fresh ginger; minced
1/2 tsp garlic; minced
1/2 tsp sesame oil
2 ripe avocados
1/8 tsp cayenne pepper
1/4 tsp ground cumin
1/8 tsp paprika
1 tbsp olive oil
Salt and freshly ground black pepper

How to Prepare Coconut Tuna Tartare with Avocado Mousse
In a medium stainless mixing bowl combine the diced tuna, coconut, soy sauce, 1 tablespoon of the lime juice, rice wine vinegar, almonds, currants, vegetable oil, ginger, garlic, and sesame oil.
Toss well and season with salt and pepper.
Cover and refrigerate until ready to serve.
Peel and halve the avocados and remove the pits. Give them a rough chop and place them in a small stainless mixing bowl.
Add the remaining lime juice, cayenne, cumin, paprika, and olive oil.
Mash the seasoned avocado with a sturdy whisk until creamy in texture and season with salt and pepper.
To serve:
Divide the avocado mixture equally into the bottom of 8 martini glasses.
Separate the tuna into eight equal portions and spoon on top of the avocado

Do-ahead · Gluten Free · Holiday Food · Vegetable sides · Vegetable-related

Jerusalem artichoke and mushroom dauphinoise

August 25, 2011September 9, 2022 Belinda

This is almost sexy in it’s unctious creaminess!!
Make sure the artichokes are tender when you cook them, because when I cooked this the first time, they weren’t!

1 1/2 lbs Jerusalem artichokes (or sunchokes)
2 tbsp olive oil
1 sliced onion
2 crushed cloves of garlic
5 cups cremini mushrooms, sliced
1 cup creme fraiche or sour cream
2/3 cup light cream or whole cream
1 tbsp whole grain mustard
1 good pinch freshly grated nutmeg
1 lemon, grated zest only
1 heaped tbsp chopped fresh parsley
3/4 cup grated gruyere cheese

Preheat oven to 350 degrees
Cook artichokes in lightly salted boiling water for 15 minutes or until tender.
Meanwhile, heat 2 tbsp olive oil in a large pan. Add 1 sliced onion and 2 crushed cloves garlic and saute for 3 minutes until soft.
Increase the heat and add the sliced mushrooms and cook for 5 to 10 mins tossing occasionally, until golden.

Drain the artichokes and refresh under cold running water. Drain again and peel.
Slice any large artichokes into thirds and arrange in a shallow 1 1/4 quart dish with the mushroom mixture.

In a bowl mix together the sour cream, (or creme fraiche) light cream, whole grain mustard, freshly grated nutmeg, grated zest of a lemon and chopped parsley. Season well and pour over the vegetables.
Sprinkle the top with the grated gruyere cheese and bake for 30 to 40 minutes until golden and bubbling.
Serve immediately.

Asian flavors · Do-ahead · Gluten Free · Holiday Food · Vegan · Vegetable-related

Carrot puree with ginger and orange

August 23, 2011September 9, 2022 Belinda

This is one of our favorite side dishes.

Serves 8

3 lbs carrots, peeled, cut into 1/2 inch rounds
4 tbsp sugar
1/3 cup freshly squeezed orange juice
1/2 stick butter, cut into pieces, room temperature
1 1/2 tbsp peeled, minced fresh ginger
1 tbsp grated orange zest
1 tbsp fresh lemon juice

Cook the carrots and 3 tbsp sugar in a large pot of boiling salted water until the carrots are very tender, about 25 minutes.
Drain well. Return carrots to same pot. Stir over medium heat until any excess moisture evaporates.

Meanwhile, bring the orange juice to a simmer in a heavy, small saucepan over medium heat. Add the butter, ginger and orange zest, whisk until the butter melts.
Whisk in the lemon juice and remaining 1 tbsp sugar.

Puree half the carrots and half the juice mixture in a food processor until smooth. transfer to a large bowl. Repeat with the remaining carrots and juice mixture.
Season to taste with salt and pepper. (Can be prepared 1 day ahead)
Cover and refrigerate.
Re-warm carrots in a microwave on high for about 4 minutes or re-warm in a saucepan over medium-low heat, stirring frequently.