Saturday, January 8, 2011
Wednesday, June 2, 2010
Shrimp ceviche
The inspiration for this dish came from many yummy lunches in Belize this spring.
Saturday, May 1, 2010
Pizza on the Grill
lost recipes from last summer
Blueberry Ice Cream
1 cup whole milk
1/2 cup sugar
+ ¼ cup sugar
6 egg yolks
1 cup heavy cream
1 packet unflavored gelatin, such as Knox
1 T red wine
2-1/2 cups fresh blueberries
Seeds of 1 vanilla pod or 2 teaspoons vanilla
Directions
In a bowl, whisk together the egg yolks, ½ cup sugar,and vanilla. Pour the milk, cream, and gelatin into a saucepan and heat until hot, but not boiling. Make sure the gelatin has dissolved. Stir with a wooden spoon, scraping the bottom of the pan to prevent sticking. Slowly, a ¼ cupful at a time, pour the hot cream into the eggs and whisk until smooth.
Return to the saucepan (add some extra chopped basil to infuse some flavor?) and cook over medium-low until thick and bubbling around the edges. The custard will coat a wooden spoon and temp will be around 170F. Strain the custard through a fine-mesh sieve into a metal bowl.
Rinse the berries and dry. Add berries, ¼ cup sugar, wine,and a squeeze of lemon juice into a saucepan. Cook over medium-low heat until berries give their juices. Transfer to a food processor and puree. Add the custard and process once more. Cover tightly and chill for at least 4 hours or overnight. Note: the gelatin will result in a congealed mix.
Pour the mix into the canister of an ice cream maker. Freeze according to manufacturer's instructions. Lello: about 30 minutes.
Transfer to a shallow quart container, cover with plastic wrap, and freeze in the refrigerator's freezer for at least 3 hours until ready to serve. Let the ice cream sit at room temperature for about 10 minutes before scooping.
Heirloom Tomato Gazpacho with Herbed Goat Cheese Toasts
For the soup:
1 cucumber, peeled, seeded and chopped
1 green bell pepper, seeded and diced
4-6 medium sized ripe heirloom tomatoes, diced
2-3 garlic cloves, peeled
good quality Spanish sherry vinegar or red wine vinegar
Good quality extra-virgin olive oil
Sea salt to taste
For the garnish:
½ cucumber
1 seeded and diced green or red bell pepper
2 tomatoes, diced
For the toasts:
2 Ciabatta rolls
4 oz soft goat cheese
chopped fresh herbs such as basil and oregano
Extra Virgin Olive oil
Directions:
Put all of the ingredients for the soup into a food processor and process.
Slice ciabatta rolls, drizzle with oil, add goat cheese and broil in the toaster oven until melted.
Top with chopped herbs and serve.
Sunday, October 4, 2009
Summer Galettes
It is so easy to make a rather fancy looking pastry - with either sweet or savory fillings - with prepared pie crust from the store! Here are my recipes for the zucchini/summer squash and feta galette above as well as a fruit version.
Zucchini and Feta Galette
3 medium zucchini and/or summer squash
4 oz feta
1 lemon
1 premade pie crust (Pillsbury)
1 egg, lightly beaten
1 clove garlic, minced
¼ cup chopped fresh mint and oregano
2 T olive oil – lemon flavored if possible
Preheat oven to 375. Remove pie crust from fridge and and let sit in room temp for 15 min.
Thinly slice zucchini and/or summer squash into full circles. Heat olive oil in a skillet on medium heat. Saute garlic 1 minute, then add zucchini/squash. Saute 4-5 minutes. Add crumbled feta, chopped herbs, mix, and turn off heat.
Zest the lemon and squeeze juice from ¼ of the lemon into the mixture as well. Blend.
On a rimmed cookie sheet, spray a piece of parchment paper with baking spray or olive oil. Unroll pie crust on top, spoon ingredients in the center ( a slotted spoon will drain any excess liquid), and spread out to about 1-11/2 inches before the edge. Fold over the edge to make a free-form crust, smoothing each seam to insure the mixture will not come through. Brush the crust with the egg.
Bake 25-30 minutes on center rack. Let sit 5 minutes. Serve warm.
Fruit Galette
3 cups fresh fruit, chopped (blueberries and peaches work well)
2 tablespoons cornstarch
1 tablespoon finely grated fresh lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup plus 1 teaspoon sugar
1 (9-inch) refrigerated pie dough (from a 15-oz package)
1 tablespoon cold unsalted butter, cut into pieces
1 large egg, lightly beaten
Preheat oven to 375. Remove pie crust from fridge and and let sit in room temp for 15 min.
Stir together fruit, cornstarch, zest, juice, cinnamon, salt, and 1/2 cup sugar in a large bowl until combined.
On a rimmed cookie sheet, spray a piece of parchment paper with baking spray. Unroll pie crust on top, spoon ingredients in the center ( a slotted spoon will drain any excess liquid), and spread out to about 1-11/2 inches before the edge. Fold over the edge to make a free-form crust, smoothing each seam to insure the mixture will not come through. Dot fruit filling with butter pieces and sprinkle the remaining teaspoon of sugar over the filling. Brush the crust with the egg.
Bake 25-30 minutes on center rack. Let sit 5 minutes. Serve warm.