My brown rice salad with two sesame flavors

October 8, 2011September 9, 2022 Belinda

This has a wonderful nutty flavor and is very moreish.

1 cup (at least) uncooked long or short grain brown rice
2 tbsp vegetable oil
2 tbsp fresh lemon juice
2 tsp toasted sesame oil
1 cup peeled and coarsely shredded carrots
A good handful of chopped cilantro
1/2 cup thinly sliced trimmed scallions
1/2 cup chopped dry roasted peanuts
2 tsp sesame seeds, toasted in a dry skillet

Cook the rice according to the instructions on the packet. Drain and let stand, uncovered until cooled.

Whisk the oil, lemon juice and sesame oil in a large bowl. Add the cooked, cooled rice, carrots and scallions and cilantro. Toss to blend and season if necessary.

Sprinkle with the chopped peanuts and sesame seeds, toss once and serve

Accompaniments · Do-ahead · Holiday Food · Meat · Nuts

Grand Marnier and Apricot Stuffing with your Thanksgiving turkey

September 4, 2011September 9, 2022 Belinda

As we’re getting near to Thanksgiving, I wanted to share some of our favorite recipes. This makes enough for a 21lb turkey, but I do it outside the turkey in a separate dish.

1 cup diced, dried apricots
1 1/2 cups Grand Marnier
1 turkey liver and heart
2 sticks unsalted butter
2 cups coarsely chopped celery (I peel mine)
1 large yellow onion, chopped
1lb bulk pork sausage meat (I like to use sweet Italian sausage, because of the fennel taste)
1lb herb stuffing mix
1 cup slivered almonds
2 cups chicken stock
salt to taste
Black pepper to taste

Place the apricots and 1 cup Grand Marnier in a small saucepan. Heat to boiling. Remove from the heat and set aside.
Simmer the turkey liver and heart in water to cover in a small saucepan for 5 mins. Set aside to cool.
Melt 1/2 cup of the butter in a large skillet over medium heat. Add the celery and onion and saute for 10 minutes. Transfer to a large mixing bowl.
Cook the pork sausage meat in the same skillet, crumbling with a fork, until it is no longer pink. Remove from the heat and add to the celery mixture.
Add the stuffing mix, apricots with liquid, and almonds. Finely dice the turkey livers and heart and add to the stuffing mixture. Stir to combine.
Heat the remaining 1/2 cup butter and the stock in a small saucepan just until the butter melts. Pour over the stuffing mixture and add the remaining 1/2 cup of Grand Marnier.
Stir well to moisten the stuffing.
Season with the thyme and salt and pepper to taste.

Asian flavors · Beverage · Do-ahead · Gluten Free · Vegan

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

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.

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, 2011June 11, 2024 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.

Appetizers · Do-ahead · Meat

My roasted fig, prosciutto and blue cheese baguette

August 23, 2011September 9, 2022 Belinda

This is fantastic with such an orgy of flavors and textures in the mouth.
Very simple, but make sure your ingredients are the best you can find.

1 French baguette
2 packs Italian thinly sliced prosciuto (Spend the money on the genuine Italian made prosciutto, not some trader Joes or any other store “knock-off)
6 oz St Agur, cheese, Gorgonzola or Roquefort, softened at room temperature.
8 fresh ripe figs
Raw or brown sugar to sprinkle on the figs

Preheat the oven to 400 degrees

Slice the French baguette diagonally, wiping each side with a little olive oil and roast on a baking sheet till crisp. Turn halfway through the roasting. Be careful they don’t burn. Remove from the oven and set aside.

Lay the thin slices of prosciutto on a baking sheet topped with either a silicone mat or a piece of baking parchment. Roast at 400 degrees for about 6 – 8 minutes till the pieces are really crisp. Remove and set aside.

Slice each fig into 3 slices and set aside.

Set up your station and on another lined baking sheet, place the roasted slices of baguette, break up the slices of prosciutto and lay them over the slices of bread, then add the fig slices to the prosciutto. Sprinkle the fig slices with the sugar, keeping the sugared side facing upwards. Top the figs with generous slices of blue cheese.
Roast at 400 degrees for 5 – 7 minutes till the cheese is well melted and the figs are heated through.

Serve with lots of napkins!!