Month: February 2014

Fish · Grains · Meat

Creole jambalaya

Belinda

Gorgeous and so flavorful.

Serves 6
12 oz ground pork
1 tbsp olive oil
5 oz Spanish chorizo, diced
1 onion, finely diced
3 large garlic cloves, crushed
1 red pepper, finely diced
1 green pepper, finely diced
2 bay leaves
1/2 tsp turmeric
1 tsp smoked paprika
1 tsp cumin
7 fl oz white wine
14 or 15 oz can of chopped tomatoes
1 3/4 pints chicken stock, and more if required
12 oz brown basmati rice
4 oz shelled raw prawns, tails left on if you like
3 tbsp chopped Italian parsley
4 scallions, sliced
sour cream, optional

Season the ground pork and roll it into bite sized meatballs.
Heat a large pan, add a dash of oil and brown the meatballs for 7 to 8 minutes. Remove from the pan and set aside.

Add the diced chorizo, onion, garlic and peppers to the pan and cook for 5 minutes.
Add the bay leaves, turmeric, paprika and cumin and stir for 1 minutes more before pouring in the white wine and tomatoes.
Meanwhile, heat the stock separately.

Add the rice to the pan and stir well. Pour the stock into the rice and meatball, and bring to a simmer.
Cover the pan with a lid and cook over the lowest heat for 30 to 35 minutes or until the rice is cooked.
Add more stock if it is getting too dry.

Stir in the prawns and cook for 4 to 4 minutes or until they turn pink.
Before serving, stir in the parsley and scallions, then season to taste.
Serve with a dollop of sour cream, if you like.

 

Gluten Free · Salad · Vegan

Warm Squash & Chickpea Salad with tahini sauce and cilantro.

Belinda

This is a warm, filling, vegan salad. Lovely flavors and earthy.

Serves 4
2lbs butternut squash or other winter squash, cut into 1 inch cubes
1 garlic clove, crushed
1/2 tsp ground allspice
2 tbsp olive oil
seal salt and black pepper
14 oz canned or home-cooked chickpeas, drained
1/2 small red onion, finely chopped (soaked in cold water for 15 mins if you want to soften the bite)
4 tbsp roughly chopped fresh cilantro
1 garlic clove, crushed to a paste with a pinch of salt
3 1/2 tbsp lemon juice
3 tbsp tahini paste
2 tbsp water, to taste
2 tbsp extra virgin olive oil

Heat the oven to 425 F

Toss the squash with the garlic, allspice, olive oil, some salt and pepper.
Place on a baking tray, optionally lined with parchment, in the oven for 25 minutes or until soft.
Remove and allow to cool slightly.

While the squash is cooking, make the tahini sauce. Mix the crushed garlic with lemon juice and add the tahini.
Now thin with the water and olive oil and check for seasoning.
You should taste a balance between the nutty tahini and the sharp lemon.

To assemble  the salad;  Place the squash, chickpeas, red onion and cilantro in a mixing bowl.

Pour in the tahini sauce and remaining oil and toss carefully.
Season with salt and pepper

 
Baking · Chocolate · Do-ahead · Nuts

The “Hello Dolly” bars

Belinda

These are very sweet but oh so good and oh so easy!

1/2 cup butter
1 1/2 cups graham cracker crumbs
1 or 2 (12 oz) packages chocolate chips
2 (6 oz) packages butterscotch chips
1 (3 oz) package dessicated coconut
1 cup chopped nuts  (walnuts are nice)
1 can Eagle Brand condensed milk

Melt 1/2 cup butter in a 9 x 13 pyrex dish.
Sprinkle 1 1/2 cups graham cracker crumbs over the butter, mix and press to form a crust in the bottom of the pan.

Sprinkle the chocolate chips, butterscotch chips, coconut and chopped nuts evenly  over the crust.
Pour 1 can Eagle Brand condensed milk over the top.

Bake at 350 F for 30 minutes.
Cut into squares. The recipe makes about 36 squares and may be refrigerated before cutting – they become VERY hard, so you might need a pizza cutter or a very sharp knife!

Chocolate · Dessert · Do-ahead · Gluten Free

Classic Chocolate Mousse

Belinda

 

Need I say any more? All you need is a spoon!

6 servings
3/4 cup chilled heavy cream
4 large egg yolks
1/4 cup espresso or strong coffee at room temperature
3 tbsp sugar, divided
1/8 tsp kosher salt
6 oz semi sweet chocolate (60% – 72% cacao) chopped

Beat 1/2 the cream in a medium bowl until stiff peaks form; cover and chill.
Combine the egg yolks, espresso, salt and 2 tbsp sugar in a large metal bowl.
Set over a saucepan of gently simmering water (do not allow the bowl to touch the water).
Cook, whisking constantly, until the mixture is lighter in color and almost doubled in volume and an instant read thermometer inserted into the mixture registers 160 degrees, about 1 minute.
Remove the bowl from the pan. Add the chocolate; whisk until melted and smooth. Let stand, whisking occasionally, until room temperature.
Using an electric mixer, beat the egg white in another medium bowl on medium speed until foamy. With the mixer running, gradually beat in the remaining 1 tbsp sugar. Increase the speed to high and beat until firm peaks form.
Fold the egg whites into the chocolate in 2 additions; fold the whipped cream into the mixture just enough to blend.
Divide the mousse among 6 teacups or 4 oz ramekins. Chill until firm, at least 3 hours.

Do ahead- The mousse can be made 1 day ahead; cover and keep chilled. Let stand at room temperature for 10 minutes before serving.
Before serving, whisk the remaining 1/4 cup cream in a small bowl until soft peaks form and dollop over the mousse

Chocolate · Dessert · Do-ahead

Mocha Chocolate Icebox cake

Belinda

Here is a lovely, easy cake to make for Valentines Day. You will adore it and so will your other half!
A Barefoot Contessa gem.

Serves 8
2 cups cold heavy cream
12 oz Italian mascarpone cheese
1.2 cup sugar
1/4 cup Kahlua liqueur
2 tbsp unsweetened cocoa powder, such as Pernigotti
1 tsp instant espresso powder
1 tsp pure vanilla extract
Three 8-ounce packages Tate’s Bake Shop chocolate chip cookies
Shaved semi sweet chocolate, for garnish

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlua, cocoa powder, espresso powder and vanilla. Mix on low speed to combine and then slowly raise the speed until it forms firm peaks.

To assemble the cake, arrange a layer of chocolate chip cookies in an 8 inch springform pan, covering the bottom as much as possible. (You can break some to fill in the empty spaces)
Spread a 1/5 of the mocha whipped cream evenly over the cookies.
Place another layer of cookies on top, lying flat and touching, followed by another 1/5 of the cream.
Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream.
Smooth the top, cover with plastic wrap and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan.
Sprinkle the top with the shaved chocolate, cut in wedges and serve cold

Asian flavors · Gluten Free · Meat · Pasta · Soup

Asian spicy pork and greens soup

Belinda

Soothing, healthy and comforting soup.

1/2 lb ground pork
2 cloves garlic, finely chopped
2 tsp finely grated fresh ginger
1 tsp Sichuan peppercorns, crushed
3/4 tsp crushed red pepper flakes
1/2 tsp cumin seeds, coarsely chopped
1 tbsp vegetable oil
kosher salt and freshly ground black pepper
4 cups chicken broth
1 bunch mustard greens, torn (about 4 cups)
4 scallions, thinly sliced
2 tbsp reduced sodium soy sauce
1 tsp fish sauce (such as nam pla or nuoc nam)
8 oz wide rice noodles
Also nice to try it with;
beet greens, kale or turnip greens 

Mix the pork, garlic, ginger, Sichuan peppercorns, red pepper flakes and cumin in a medium bowl.
Heat the oil in a large pot over medium heat. Add the pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon until browned and cooked through, about 8 to 10 minutes.
  Add the broth and bring to the boil; reduce the heat and simmer until the flavors meld, 8 to 10 minutes.
Add mustard greens, scallions, soy sauce and fish sauce and cook, stirring occasionally until the greens are tender, 5 to 8 minutes, season with salt and black pepper.
Meanwhile cook the rice noodles according to the package directions and drain.
Divide the noodles among the bowls and ladle the soup over

Asian flavors · Curry · Do-ahead · Nuts · Sauces

Homemade Thai red curry sauce

Belinda

This is from fellow blogger “Pinch of Yum” and is just a wonderful sauce to have around.

The flavors of this sauce are pretty addictive and you will want plenty on hand to pour over everything!

Serves 4
1 can light coconut milk
2 tbsp peanut butter
2 tbsp curry paste
1 1/2 tbsp Thai fish sauce
2 tbsp fresh lime juice
3 tbsp brown sugar
1 tsp minced garlic
1/3 cup crushed peanuts
up to 1/2 cup water of broth
extra crushed peanuts and scallions for topping

Pour the coconut milk into a small saucepan over high heat. When the coconut milk reaches a gentle simmer, add the peanut butter, curry paste, fish sauce, lime juice, brown sugar and garlic.
Whisk and keep on high heat for 15 minutes or until the sauce has reduced and thickened.

Add the peanuts and simmer for another 5 to 10 minutes.
When the sauce coats the back of a spoon, add small amounts of broth or water and whisk to adjust the consistency depending on how you will use it and how thick you want it.

If the sauce separates, just whisk vigorously to smooth out again.
Serve this sauce over rice noodles, chicken, fish, vegetables or any other way that sounds good to you!
Top with crushed peanuts and scallions

Notes
More time simmering = thicker, creamier and more flavorful sauce.
If you want a thinner sauce, simmer it for less time and plan to add a bit of additional liquid.
I’ve noticed that when I add the crushed peanuts, the consistency really thickens quite a bit, so you could omit the peanut butter and / or peanuts to also adjust to your desired consistency

 

Appetizer Vegetarian

Beet carpaccio with blue cheese mousse.

Belinda

So light and the mix of blue cheese and beets with a dash of walnut oil and white balsamic is superb!

Serves 4
2 oz good blue cheese, crumbled
1 oz cream cheese, softened
kosher salt and black pepper to taste
1 cup cooked and sliced asparagus, cut on a bias into 1/2 inch pieces
2 medium beets
2 tbsp chopped fresh chives
1/3 cup heavy cream
3 tbsp walnut oil
3 tbsp white balsamic vinegar

Preheat the oven to 400 F

Combine the blue cheese and cream cheese together in a small bowl and set aside.

Wash the beets under cold water to remove any dirt, then wrap them in a large piece of alumium foil.
Set the pouch on a baking sheet and bake until easily pierced with a fork, about 45 to 55 mins.

Place the heavy cream in a chilled metal mixing bowl. Using an electric mixer, whip the cream into soft peaks. Use a spatula to fold a small bit of the whipped cream into the blue cheese mixture to lighten it. Then add the remaining whipped cream and gently fold until no streaks remain. Refrigerate until ready to serve.

In a small bowl, combine the chives and white balsamic vinegar.
Slowly drizzle in the walnut oil, whisking continuously, to create a vinaigrette. Season with salt and pepper to taste.

Peel the skin off the cooked beets once they are cool enough to handle.
Slice the beets very thinly on a mandoline or as thin as possible with a sharp knife.
They must be paper thin. Use gloves or your hands will be bright red!

Arrange 4 to 5 slices of beet in a circle or in a row on a plate.
Use 2 spoons to form a quenelle or football shaped dollop of the blue cheese mousse.
Set this in the center of the beets.
Sprinkle the asparagus pieces around the plate, then drizzle with the walnut vinaigrette.
Season with a final sprinkle of salt