Month: June 2012

Appetizers · Asian flavors · Do-ahead · Gluten Free · Nuts

Asian lettuce cups with spicy ground turkey filling (CleanCuisine)

Belinda

This makes 4 to 6 servings

1 tbsp peanut or vegetable oil, you may need more depending on the size of the an you’re using.
3 tbsp minced red onion or shallots
2 tbsp minced garlic
2 tbsp grated fresh ginger root
1 1/2 lbs ground turkey (I prefer the dark meat)
4 tbsp soy or tamari sauce
1 tbsp chile garlic sauce, or more if you like spicy food
1 tsp fish sauce
1 cup chopped fresh cilantro (coriander)
1/3 cup chopped peanuts (dry roasted are nice to use)
1 large head or 2 small heads of Boston or Butter lettuce as long as you can fill it well. (See picture)

Chop the onion and set aside.

Peel the ginger root then grate with the large holed side of a cheese .
Chop the garlic finely.

Heat the oil in a large non stick frying pan, add the onion and saute for about 2 minutes, then add the garlic and ginger and saute for another minute or so.

Add the ground turkey to the frying pan with a bit more oil, if needed, breaking apart the meat and spreading it out in the pan, then add the soy sauce, chile garlic sauce and the fish sauce. Cook until the turkey is brown and crumbling apart and the sauce is slightly reduced, about 5 minutes.

While the turkey cooks, wash, dry and chop the fresh cilantro making 1 cup. Remove the core end from the lettuce, separate the leaves and wash, drying gently in a salad spinner.

Chop the peanuts and put them in  a small bowl to serve at the table.

When the turkey is done, add the freshly chopped cilantro and mix well together, cooking for about 2 more minutes.

Serve the turkey filling and lettuce leaves in separate serving bowls alongside the chopped peanuts in the smaller bowl.

Each person takes a lettuce leaf, fills it with the desired amount of filling, tops it with some chopped peanuts then eats the mixture from the lettuce cup.

Sme people like to fold the lettuce over to resemble a taco, but be careful your lettuce id not the breaking sort and you are left with a large pile of filling on the table!

 

Baking · Do-ahead · Nuts

Apricot, white chocolate and cashew nut slice

Belinda

This is a great KIWI recipe. Kids love this and it’s fairly good for you too! (Sorry about the metric ingredients, NZ has been that way for years!)

Makes about 18 bars

For the base

4 oz grams butter, melted
8oz grams graham crackers, crushed
2 cups raw cashew nuts, lightly chopped

For the topping

1 1/2 cups white chocolate morsels or chips
1 cup chopped dried apricots
3 cups long strand coconut
16 fl oz sweetened condensed milk

Grease an 8 by 12 inch slice or Swiss roll tin, line with baking parchment and set aside.

Mix the crushed cookies, chopped nuts and melted butter together and press into the tin.

Mix the chocolate, apricots, coconut and condensed milk together and press over the base.

Bake at 325F for approximately 25 to 30 minutes or until lightly browned on top. Take care not to overcook as the finished slice should be sticky, chewy and slightly moist.
If you find that the slice is browning too quickly cover with a piece of baking paper until finished cooking .

Leave until cold before slicing.

Gluten Free · Vegan · Whole30 compliant

Roasted squished baby potatoes

Belinda1 Comment

This is simply divine!! Try and just have one of these.

Makes 4 servings but can easily be doubled, trebled ……

12 whole new potatoes, or other small round ones
Kosher salt and black pepper to taste
Extra virgin olive oil
Minced fresh rosemary or other fresh herb to taste

Preheat the oven to 475
In a medium saucepan over medium heat, put the potatoes still in their skins in lightly salted water and boil for about 20 minutes or until fork tender. Drain the potatoes in a colander and let them cool slightly. Working one at a time, place the potatoes on a clean dish towel, fold the towel over the spud and press down gently until you can hear the skin pop and it squishes down in the form of a disk.

Drizzle some olive oil on a baking sheet, lightly coating it and place the cooked potatoes on it.Roll the potato disks in the oil on the baking sheet so they are well coated on their bottoms then drizzle more oil over the tops of them and liberally sprinkle kosher salt and black pepper on each one.
If you want to add a fresh herb, do so halfway through the roasting, otherwise the herbs will burn in such a hot oven.

Roast for about 30 minutes, flipping the potatoes over after about 15 minutes, (adding the herbs at this point) so they crisp on each side.

Variations:

My dear friend Marilee read this recipe and suggested topping each one when serving with a dollop of sour cream then caviar, or was it sour cream and a dollop of caviar!? Outrageous!!
You can also put a pat of butter and grated sharp cheese or Parmesan cheese on top before baking.

Appetizers · Do-ahead · Fish · Gluten Free

Salmon Rilette

Belinda1 Comment

A fellow Los Angeles food blogger called “The Pasadena Chef” posted this and it is divine!!
If you are talking fish in NYC there is no better restaurant than Le Bernadin. Chef Eric Ripert is a genius and I came across this recipe for his house starter which is served before every meal.

2 cups dry white wine
1 tbsp minced shallots
1 lb fresh boneless, skinless salmon fillet, cut into 1 inch pieces
3 oz smoked salmon, diced
2 tbsp fresh chives, chopped
1/2 cup a good mayonnaise
3 tbsp fresh lemon juice
sea salt and freshly ground black pepper
toasted baguette slices

Combine the white wine and shallots in a saucepan and bring to a boil.

Simmer over medium heat for 2 minutes until the shallots are tender. Add the salmon pieces and poach for just 2 – 3 minutes until they are barely opaque.

Remove the salmon pieces from the wine with a slotted spoon and drain them on a baking sheet lined with kitchen towel. Strain the wine reserving the shallots. Place both salmon and shallots together and put into the fridge to cool.

Combine the cooled salmon pieces, shallots, smoked salmon, chives and some mayonnaise and lemon juice and gently fold together

Use the lemon juice and mayonnaise sparingly, so you have just enough to moisten the mixture. It will need salt inspite of the smoked salmon.

Serve cold with the toasted baguette slices. This is lovely served with champagne or a white burgundy

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

Easy cheesy zucchini bake

Belinda

I guess I’m going for some of the easier recipes at the moment. This is simple but very effective and even the children will like this. probably something to do with the cheese!

Makes 4 – 6 servings but can easily be doubled or trebled.

2 medium sized zucchini, cut in slices or half moon slices.
2 medium sized yellow squash, cut in slices or half moon slices.
4 tbsp of fresh chopped basil. (You can use less if you’re not a huge fan of basil)
2 – 4 tbsp thinly sliced fresh scallions (spring onions) depending on taste
1/2 to 3/4 tsp dried thyme
3/4 tsp garlic powder or more according to your taste
3/4 cup plus another 3/4 cup grated sharp cheddar, or any mixture of cheeses as long as there is plenty of flavor in the cheese.
1/2 to 3/4 coarsely grated parmesan cheese
Salt and freshly ground black pepper to taste

Preheat the oven to 350 degrees.
Spray an 8 x 8 (or thereabouts) baking dish with oil or non stick spray
Wash the squashes and cut into slices or half moons. Wash the basil and spin dry or dry gently on paper towels and  finely chop.  Slice the scallions (spring onions)
Combine the sliced squashes, chopped basil, sliced green onions, dried thyme, garlic powder, both cheeses (remember to hold back the extra cheese for the topping) and stir with the vegetables until they are well coated with the cheese and herbs and well distributed.
Season with salt and freshly ground black pepper.
Put the mixture in the baking dish and bake uncovered for 25 to 30 minutes.

When the zucchini dish is nearly cooked through, take the baking dish out of the oven and sprinkle over the remaining grated cheese.
Put the dish back in the oven and bake for 15 minutes until the cheese is melted and lightly browned and the zucchini melted.
Serve hot.

Chocolate · Dessert · Do-ahead

No-bake strawberry icebox cake

Belinda1 Comment

Serves 8 to 12

2 lbs fresh sweet strawberries, washed
3 1/4 cups whipping cream divided,
1/3 cup confectioners sugar
1 tsp good vanilla essence
1/2 tsp rosewater, optional but lovely
4 sleeves, (about 19 ounces or 24 to 28 whole crackers) Graham crackers
2 oz dark chocolate, finely chopped

Take out a few of the very best looking strawberries and set aside for the topping. Hull the remainder of the strawberries and slice each berry into thin slices.

With a hand mixer, or in the bowl of a stand mixer,whip 3 cups of whipping cream until it just holds. (stiff peaks) Add the confectioners sugar, vanilla essence and rosewater (if using) and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 9 x 13 inch baking pan, or similarly-sized platter.
Lay down 6 graham crackers and lightly cover the top of the graham crackers with more whipped cream and then a single layer of strawberries.
Repeat three times until you have 4 layers of graham crackers.
Spread the last of the whipped cream over the top and swirl it lightly with a spoon.
Add a few more strawberries.
To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate.
Let it stand for a few minutes then whisk until it’s thick and glossy.
Drizzle this over the layered dessert with a spoon or transfer to a squeeze bottle and use that to drizzle.
Refrigerate for at least 4 hours  or until the crackers have softened completely (I do it over night)
Garnish with additional berries.