tag:blogger.com,1999:blog-71312422008-07-07T03:39:28.336-04:00Coconut & LimeRachelhttp://www.blogger.com/profile/10188103984666876013noreply@blogger.comBlogger712125tag:blogger.com,1999:blog-7131242.post-67953614106584358372008-07-07T00:01:00.002-04:002008-07-07T00:01:00.115-04:00Blueberry Gelato
Directions:
2 cups blueberries
2 cups milk
1/2 cup sugar
2 tablespoons water
zest and juice of 1 lime
Directions:
In a medium saucepan bring the blueberries, water and sugar to a boil, stirring occasionally. Reduce the heat and simmer until the blueberries are easily mashed and the sugar is fully dissolved. Mash with a potato masher until fairly smooth. You can either strain (really mashingRachelhttp://www.blogger.com/profile/10188103984666876013noreply@blogger.comtag:blogger.com,1999:blog-7131242.post-71172092721984488662008-07-05T13:56:00.001-04:002008-07-05T13:56:14.416-04:00Mango, Coconut & Carrot Spice Muffins
Ingredients:
1 1/4 cups shredded carrot
1/2 cup cubed mango
1 1/2 cups flour
1/2 cup whole wheat flour
1 cup sugar
1 cup unsweetened applesauce
1/2 cup canola oil
1/3 cup shredded unsweetened coconut
2 teaspoons baking soda
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon cardamom
1 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon mace
1/4 teaspoon salt
3 large Rachelhttp://www.blogger.com/profile/10188103984666876013noreply@blogger.comtag:blogger.com,1999:blog-7131242.post-15487569685995609722008-07-04T00:01:00.010-04:002008-07-04T10:41:38.884-04:00Grilled Corn on the Cob
Ingredients:
4-6 ears of corn
olive oil
spices*
Directions:
Peel off outermost layers of husk, leaving just a few towards the center. Peel the husks of the corn back just enough to remove the silk but do not remove the husk. Discard the silk. Brush the kernels with olive oil and sprinkle with spices. Pull the husks back over the corn and secure the ends if needed. I used discarded husk as Rachelhttp://www.blogger.com/profile/10188103984666876013noreply@blogger.comtag:blogger.com,1999:blog-7131242.post-61481779982598964262008-07-02T00:01:00.007-04:002008-07-02T00:01:12.717-04:00Tarragon, Chive and Caper Deviled Eggs
Ingredients:
6 hard boiled eggs, peeled and sliced lengthwise
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons Dijon mustard
1 tablespoon capers
4 teaspoons chopped fresh tarragon
2 teaspoons chopped fresh or freeze dried chives
white pepper
Directions:
In a small bowl, use a fork and thoroughly mix together the yolks, mayonnaise, mustard, tarragon, chives, pepper, and capers. Spoon an equal Rachelhttp://www.blogger.com/profile/10188103984666876013noreply@blogger.comtag:blogger.com,1999:blog-7131242.post-38422446860289563102008-06-30T17:03:00.002-04:002008-07-03T10:55:13.200-04:00Quick note
Check out the July/August 2008 issue of Figure Magazine for a mention of Coconut & Lime and my original recipe for blueberry-ginger granita. Rachelhttp://www.blogger.com/profile/10188103984666876013noreply@blogger.comtag:blogger.com,1999:blog-7131242.post-15174054652007810332008-06-30T00:02:00.002-04:002008-06-30T07:45:18.276-04:00Double Ginger Carrot Cupcakes
Ingredients:
1 cup shredded carrots
3/4 cup flour
1/2 cup sugar
3 tablespoons canola oil
1/3 cup milk
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
2 inch knob ginger, grated
zest of 1/2 lemon
1 egg, at room temperature
cinnamon cream cheese frosting
Directions:
Preheat oven to 350. Line or grease and flour 6 wells in a cupcake pan. In a large bowl, mix all Rachelhttp://www.blogger.com/profile/10188103984666876013noreply@blogger.comtag:blogger.com,1999:blog-7131242.post-51980629586270206362008-06-30T00:01:00.000-04:002008-06-30T00:01:01.533-04:00Cinnamon Cream Cheese Frosting
Ingredients:
4 oz cream cheese, softened
1 1/4 cup confectioners sugar
1 1/2 teaspoons cinnamon
Directions:
Beat all ingredients until smooth. Spread on cooled cupcakes or cake.
My thoughts:Tasty, simple icing that is great on spice cake.
Quick tip: if it is very hot weather, keep the frosting refrigerated until you are almost ready to serve, then ice the cupcakes. Rachelhttp://www.blogger.com/profile/10188103984666876013noreply@blogger.comtag:blogger.com,1999:blog-7131242.post-3966236424492464932008-06-28T13:59:00.001-04:002008-07-01T14:51:20.393-04:00Yogurt & Herb Two Potato Salad
Directions:
1 1/2 lb red skin potatoes, cubed
1 1/2 lb purple potatoes, cubed
2 stalks celery, diced
1 bunch scallions, greens and white parts, diced
for the dressing:
150 g (5.3 oz) Greek yogurt
3 tablespoon Dijon mustard
1/3 cup chives, cut into 1/4 inch pieces
1/4 cup chopped tarragon
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon celery seed
Directions:
Bring a large pot of Rachelhttp://www.blogger.com/profile/10188103984666876013noreply@blogger.comtag:blogger.com,1999:blog-7131242.post-79031926562539707962008-06-27T00:01:00.002-04:002008-06-27T00:01:01.212-04:00Seasoned Potato Wedges
Ingredients:
1 1/2 lb red skin potatoes, cut into wedges*
olive oil
salt
black pepper
garlic powder
smoked paprika
Directions:
Bring a pot of water to boil. Drop in the potatoes, return to a boil and boil the potatoes for 3-5 minutes. You do not want to completely cook, you just want to get them started i.e. parboil the potatoes. Drain and pat dry. Drizzle with olive oil. Liberally sprinkle Rachelhttp://www.blogger.com/profile/10188103984666876013noreply@blogger.comtag:blogger.com,1999:blog-7131242.post-54336762992207893272008-06-25T00:01:00.005-04:002008-06-25T06:40:43.375-04:00Coconut Pancakes with Cardamom Syrup
Ingredients:
for the pancakes:
1 3/4 cups flour
1 1/2 cups milk
1/4 cup unsweetened shredded coconut
2 1/2 tablespoons melted butter
3 tablespoons sugar
1 1/2 tablespoons coconut natural flavor blend*
1/2 teaspoon salt
2 eggs
for the syrup:
1/2 cup golden syrup
1/2 tablespoon butter
6 drops of cardamom extract**
butter for griddle
Directions:
Whisk together all pancake ingredients together Rachelhttp://www.blogger.com/profile/10188103984666876013noreply@blogger.comtag:blogger.com,1999:blog-7131242.post-50253901751450658832008-06-22T21:04:00.017-04:002008-06-23T13:57:18.206-04:00Ginger Peach Streusel Cake
Ingredients:
for the cake:
2 cups flour
2 cups sliced fresh peaches
3/4 cup sugar
1/4 cup milk
1/4 cup sour cream
1/4 cup butter, at room temperature
2 teaspoons baking powder
3 drops ginger extract*
1/2 teaspoon salt
1 egg, at room temperature
for the streusel:
1/4 cup butter, at room temperature
1/2 cup sugar
1/3 cup flour
1 teaspoon ground ginger
Directions:
Preheat the oven to 375. Rachelhttp://www.blogger.com/profile/10188103984666876013noreply@blogger.comtag:blogger.com,1999:blog-7131242.post-75710551085628473372008-06-21T16:02:00.003-04:002008-06-21T19:40:47.981-04:00Shrimp & Scallop Noodle Bowl
Ingredients:
for the sauce:
1 1/4 cup shrimp stock
2 inch knob ginger, sliced
2 inch knob galangal, sliced
1 stalk lemongrass, sliced
1 teaspoon palm sugar dissolved in 1/4 cup soy sauce
1/4 teaspoon cornstarch
for the stir fry:
3/4 lb shrimp
3/4 lb scallop
6 oz fresh shiitake mushrooms
2 carrots, in matchsticks
2 head Shanghai cabbage, sliced in 1/4 inch wide pieces horizontally
1b fresh egg Rachelhttp://www.blogger.com/profile/10188103984666876013noreply@blogger.comtag:blogger.com,1999:blog-7131242.post-25628383019915583492008-06-20T00:01:00.006-04:002008-06-23T10:06:41.815-04:00Chipotle Cheddar Spread
Ingredients:
3 cups shredded extra sharp cheddar
6 chipotle chiles in adobo, chopped
6 tablespoons mayonnaise
4 teaspoons adobe sauce
2 teaspoons Worcestershire sauce
salt
white pepper
to serve:
4 hamburger patties*
hamburger rolls
Directions:
Mash together all of the ingredients with a fork in a medium bowl. Grill hamburgers until almost done. Evenly divide the cheese mixture and top each Rachelhttp://www.blogger.com/profile/10188103984666876013noreply@blogger.comtag:blogger.com,1999:blog-7131242.post-10322528451396052242008-06-18T10:18:00.015-04:002008-06-18T14:19:12.274-04:00Dragon Fruit Sorbet
Ingredients:
2 dragon fruits (also known as pitaya or pitahaya)
3/4 cup cold water
1 tablespoon lime juice
1 tablespoon agave nectar or simple syrup
Directions:
Cut the dragon fruit in half. Scoop out the flesh. Reserve the halves for serving, if desired. Freeze the halves until you are ready to fill them (to help them maintain their shape). Meanwhile, place the pulp in the blender along Rachelhttp://www.blogger.com/profile/10188103984666876013noreply@blogger.comtag:blogger.com,1999:blog-7131242.post-73158742180183615612008-06-16T11:01:00.002-04:002008-06-16T16:16:15.074-04:00Quick Pickled Carrot-Cucumber Salad
Ingredients:
4 medium carrots, sliced diagonally
3 Spring onions, greens and white, chopped*
1 cucumber, peeled and sliced diagonally
dressing:
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons dark sesame oil
1 tablespoon sesame seeds
2 cloves garlic, grated
1 inch knob ginger, grated
1/4 teaspoon red pepper flakes
Directions:
Whisk together all of the dressing ingredients. Toss Rachelhttp://www.blogger.com/profile/10188103984666876013noreply@blogger.comtag:blogger.com,1999:blog-7131242.post-31516695075548835252008-06-15T16:57:00.005-04:002008-06-15T17:22:40.598-04:00Thai Cooler
Ingredients:
for the syrup:
1 1/2 inch knob galangal cut into small chunks
1 handful fresh mint
1/2 cup sugar
1/2 cup water
zest of one lime
to serve:
club soda
limes
Directions:
Place the sugar, galangal, mint, water and zest in a heavy sauce pan. Bring to a boil. Continue to boil until the sugar is dissolved and the mixture thickens to a light syrup. Keep an eye on it as it can quickly goRachelhttp://www.blogger.com/profile/10188103984666876013noreply@blogger.comtag:blogger.com,1999:blog-7131242.post-80795750265160461352008-06-13T00:01:00.004-04:002008-06-13T11:30:38.570-04:00Grilled Rapini & Mushrooms
Ingredients:
1/2 lb rapini
10 oz sliced mushrooms
salt
for the vinaigrette
4 tablespoons olive oil
1 tablespoon pomegranate infused balsamic vinegar
2 cloves garlic, minced
1 teaspoon Dijon mustard
pepper
Directions:
Whisk together all vinaigrette ingredients. Set aside. Sprinkle the mushrooms and rapini with salt. Toss the rapini and mushrooms with the dressing. Place on a perforated Rachelhttp://www.blogger.com/profile/10188103984666876013noreply@blogger.comtag:blogger.com,1999:blog-7131242.post-81442138683166230542008-06-11T06:20:00.004-04:002008-06-11T11:02:29.730-04:00Chipotle Blackberry Pulled Pork
Ingredients:
2 1/2 to 3 lb boneless pork shoulder roast (trim off excess fat)
1 cup fresh (whole) blackberries
1/4 cup chili sauce (like Heinz)
1/4 cup balsamic vinegar
1/4 cup white rum
1 tablespoon spiced ginger preserves*
2 teaspoons black pepper
2 teaspoons salt
1 1/2 teaspoons mesquite liquid smoke
1 1/2 teaspoons Mexican hot chili powder
1 1/2 teaspoons smoked paprika
1/2 teaspoon Rachelhttp://www.blogger.com/profile/10188103984666876013noreply@blogger.comtag:blogger.com,1999:blog-7131242.post-11494101585270847182008-06-10T11:04:00.004-04:002008-06-12T23:13:07.783-04:00Win a Cookout Prize PackNew Contest!
Win a prize pack from Roseda Beef.
The prize:
*20 Steakburgers and buns to share with friends and family
*A Roseda spatula
*A Meat 101 kit, packed with info and tips on choosing and cooking the best cuts of meat for your taste.
I've mentioned how great Roseda Beef is before, and now is your chance to try it yourself! I have tried the steakburgers and they are fabulous. Made Rachelhttp://www.blogger.com/profile/10188103984666876013noreply@blogger.comtag:blogger.com,1999:blog-7131242.post-89781741145630218092008-06-09T08:46:00.016-04:002008-06-09T13:09:37.639-04:00Pineapple-Chile Paletas
Ingredients:
12-16 oz fresh pineapple, cut into chunks
1 dried chile guajillo, seeds removed freshly ground
3/4 cup pineapple juice
1 teaspoon chipolte chile powder
1 tablespoon sugar (if needed)
juice of 1 lime
Directions:
Add 3/4 of the pineapple chunks, all of the pineapple juice, chile guajillo, sugar, lime juice and chipolte powder in blender and pulse until almost smooth. Stir in Rachelhttp://www.blogger.com/profile/10188103984666876013noreply@blogger.comtag:blogger.com,1999:blog-7131242.post-11115875459225262442008-06-07T16:27:00.000-04:002008-06-07T16:29:07.916-04:00Tarragon Potato Salad
Ingredients:
2 lb red skin potatoes, cut into manageable chunks
1 stalk celery, including greens, chopped
1/2 medium onion, diced
1/4 cup parsley, chopped
for the dressing:
2 tablespoons tarragon vinegar
2 tablespoons mayonnaise
1 1/2 teaspoon tarragon
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1/4 teaspoon celery seed
white pepper
salt
Directions:
Whisk together the dressing Rachelhttp://www.blogger.com/profile/10188103984666876013noreply@blogger.comtag:blogger.com,1999:blog-7131242.post-72409290133090653982008-06-06T00:02:00.006-04:002008-06-13T07:08:24.730-04:00Pomegranate-Mint Glazed Pork Chops
Ingredients:
for the marinade:
1/4 cup pomegranate infused balsamic vinegar
2 tablespoons pomegranate molasses
2 tablespoons olive oil
2 large springs worth of mint
2 inch knob ginger, grated
salt
pepper
4 thick cut (about 1 to 1 1/2 inch) pork chops
Directions:
Mix together the marinade in a small bowl. Pour over the pork chops and marinate at least 2 hours. Prepare your grill for Rachelhttp://www.blogger.com/profile/10188103984666876013noreply@blogger.comtag:blogger.com,1999:blog-7131242.post-7575124780793389282008-06-04T00:01:00.003-04:002008-06-04T00:01:00.631-04:00Pea Shoot Pesto
Ingredients:
1/4 lb fresh, young pea shoots
1 bunch Spring onion, chopped
1/3 cup Parmesan cheese
1/3 cup olive oil
1/4 cup toasted pinenuts
salt
pepper
to serve:
1 lb hot cooked pasta
3/4 lb peeled, steamed shrimp (optional)
garnish: additional pea shoots
Directions:
Place the pea shoots, onion, cheese, olive oil, pinenuts salt and pepper in a food processor or blender, pulse until a thick Rachelhttp://www.blogger.com/profile/10188103984666876013noreply@blogger.comtag:blogger.com,1999:blog-7131242.post-34962012364125986782008-06-02T00:03:00.003-04:002008-06-02T13:28:09.467-04:00How to Steam Blue Crabs
Ingredients:
water
apple cider vinegar
Old Bay
kosher or coarse salt
live blue crabs
Directions:
In a large boiling pot with a 2 inch raised rack add water and vinegar in equal amounts until the level is just below the rack. Bring to a boil. Drop the crabs into the pot in single layers*, sprinkling each layer with a thick coating of Old Bay and salt. The larger the pot, the more crabs you Rachelhttp://www.blogger.com/profile/10188103984666876013noreply@blogger.comtag:blogger.com,1999:blog-7131242.post-18102517483799820162008-05-31T15:20:00.003-04:002008-05-31T17:13:20.295-04:00Saag Paneer
Ingredients:
1 cup paneer, cubed
16 oz frozen, defrosted spinach (or 8 oz each spinach and mustard greens)
1 medium onion, thinly sliced
4 cloves garlic
1 green chile, diced
2 inch knob ginger, sliced into matchsticks
1/3 cup water
3 tablespoons plain yogurt
2 teaspoons garam masala
1 teaspoon black mustard seeds
1/2 teaspoon tumeric
1/2 teaspoon amchur powder
1/2 teaspoon asofoetida
1/2 Rachelhttp://www.blogger.com/profile/10188103984666876013noreply@blogger.com