Flourless Chocolate Cakes

Makes 3 jars

Ingredients:
100g dark or milk chocolate, chopped into rough chunks
1/2 cup unsalted butter
3 tbsps sugar (rough guide is if you use bittersweet chocolate)
2 eggs
1/2 cup good quality cocoa powder

Topping:

Handful of roasted nuts, crushed
Sprinkling of icing sugar

Method:
Preheat your oven to about 150 C (302 F).

Firstly, melt the chocolate chunks and butter together either with a double-boiler or melt the chocolate and butter in a pot over another pot with gently simmering water without touching the water underneath. Stir with a wooden spoon while melting.

Remove from heat and add sugar. Remember to adjust the sweetness according to your preferences. Whisk in the eggs one by one until just incorporated. Sieve the cocoa powder into the mixture.

Mix just to incorporate. Spoon the batter into the jars until about 3/4 full. Place the jars into a deep baking tray and fill the tray with water up till at least half of the jars' heights.

Bake for about 30-40 minutes or until a cake tester inserted in the middle comes out with moist crumbs sticking to it. You can also time this via the doming method where when the center of the cakes dome up, it's time to remove the cakes from the oven. I prefer to remove these kind of cakes slightly earlier rather than later especially since I plan to re-heat them in the microwave right before serving.

Once the cakes are done, top each cake with a sprinkling of cashew nuts and icing sugar. If you are not serving them yet, allow to cool, then seal the jars and place in fridge. Heat in microwave for about 30 seconds before serving.

Southern Summer Sorbet

20 oz cucumber, seeded and peeled
10 oz seedless watermelon, frozen
zest and juice of two limes (about 1/4 cup)
1/4 cup mint syrup
2 tbls orange liqueur
2 tbls olive oil
pinch salt

Blend to liquid, chilled. Pour into ice cream maker and chill.

Panna Cotta

1 package (1/4 ounce) (7 grams) unflavored gelatin

1/4 cup (60 ml) cold cream

2 1/4 cups (540 ml) milk

2 tbls sugar

1/2 teaspoon pure vanilla paste or pure vanilla extract

To start, grease six small (3/4 - 1 cup) (180 - 240 ml) custard cups, ramekins, or individual molds with melted butter or almond oil. Place the gelatin and cold milk in a small bowl and let this mixture sit for about 5 - 10 minutes. Meanwhile, combine the cream and sugar in a saucepan and bring it to a boil, stirring to dissolve the powdered sugar. Once the cream is very hot, remove the saucepan from the heat and stir in the gelatin mixture and vanilla. Stir until the gelatin has completely dissolved. If necessary, return the saucepan
to the stove and stir over low heat until you no longer see any gelatin particles.

Pour the cream into the prepared molds and place in the refrigerator to chill for 2-4 hours, or until set. The Panna Cotta can be made one to two days before serving.

To Unmold: Dip the molds into hot water for a few seconds and then invert the Panna Cotta onto a plate. Serve with fresh berries or a fruit sauce.

Makes 6 individual servings.

Earl Grey Pots de Creme

Makes: 4 servings.

1 cup heavy cream
1 cup whole milk
2 tablespoons Earl Grey tea leaves
4 egg yolks
1/2 cup sugar
1/2 teaspoon finely grated lemon zest
1/8 teaspoon salt

1. In a small saucepan, bring cream and milk just to a boil over medium heat. Stir in tea and turn off heat; let steep for at least 30 minutes or up to 2 hours.

2. Heat oven to 325°F. In a medium bowl, whisk together egg yolks, sugar, lemon zest and salt. Reheat infused cream over medium heat, then slowly whisk into yolk mixture. Strain through a fine sieve into a bowl, extracting as much liquid as possible without pressing on the tea leaves. Discard tea.

3. Arrange four 6-ounce ovenproof tea cups or ramekins in a baking pan large enough to hold them without touching each other. Carefully pour boiling water into pan, ensuring none splashes inside the cups, until water comes halfway up the sides of the cups.

4. Divide custard among cups. Cover pan tightly with foil, poking a few holes to let steam escape. Bake until custards are set but still slightly wobbly in centers, about 30 minutes.

5. Carefully remove pan from oven; remove foil. Transfer cups from hot water to a wire rack; let cool 30 minutes. Cover with plastic wrap and refrigerate until firm, at least 2 hours.

French Chocolate Mousse

6 oz semisweet eating chocolate
3 tbl butter, room temperature
3 eggs, separated
1/2 tsp cream of tartar
1/4 cup + 2 tbl sugar
1/2 cup heavy cream, cold
1/2 tsp vanilla
Garnish: whipped cream and chocolate shavings

Melt chocolate and butter in double boiler. Remove from heat and allow to cool. Whisk in the egg yolks one a a time. Set aside. Be the egg whites with cream of tartar until soft peaks form. Gradually beat in 1/4 cup sugar and beat to stiff peaks. Beat cream with vanilla and remaining sugar. Fold the whites into the chocolate mixture, then fold in the cream. Divide into glasses. Chill for a few hours. Garnish with whipped cream and chocolate shavings.

Bananas Foster

1/4 Stick Unsalted Butter

1/2 Cup Brown Sugar

1/8 Cup Banana Liqueur

1/4 tsp Cinnamon

1 pinch nutmeg

1 small pinch of salt

1 very small dash Toasted Sesame Oil

1 Banana

1/8 Cup Myers Dark Rum

1 Scoop Vanilla Ice Cream

Add the butter, brown sugar, and banana liqueur to a saute pan. Cook until the sugar dissolves, then add the cinnamon, nutmeg, salt, and sesame oil. Add the banana and cook, basting often until the banana is soft. Add the rum, stir through and carefully ignite to burn off the alcohol.

Continue to baste the banana slices until the flames subside. Serve over the ice cream on a chilled plate.

Makes 1 serving.

Molten Lava Cakes

3/4 cup butter, cubed
9 oz good quality unsweetened chocolate
5 eggs, separated
1/2 cup (65 g) sugar
1 1/2 tsp vanilla extract
5/8 tsp cream of tartar
2 tbl sugar

Heat oven to 400 degrees and place rack in center of oven. Butter six 3/4 cup (180 ml) molds, ramekins or custard cups and dust the insides with sugar.

Melt the butter and the chocolate in a double boiler. Remove from heat and set aside while you whip the egg yolks with 1/3 cup sugar to ribbon stage. Beat in vanilla and fold eggs into chocolate. In another bowl, whip egg whites to soft peaks with cream of tartar and remaining sugar. Fold whites into chocolate mixture. Divide batter evenly between prepared ramekins.

Bake 10-15 minutes until the batter is set, but the middle looks wet. There should be cracks on the surface. Remove from oven and allow to rest for a minute or two before running a sharp knife around the edge before turning out. Serve hot or chill. Sprinkle with confectioner's sugar or top with raspberry sauce.

Coconut Flour Pancakes

Ingredients:
3 eggs (preferably pastured)

3 tablespoons butter

3 tablespoons coconut milk or whole milk

1 1/2 teaspoons raw honey or maple syrup)

1/4 teaspoon sea salt 

3 tablespoons coconut flour

1/2 teaspoon baking powder

Instructions:
1. Using a wire whisk, mix together eggs, melted butter, milk, rapadura, and sea salt.
2. Continuing to whisk, add the baking powder and coconut flour until thoroughly mixed.
3. Heat 1 tablespoon of butter (or coconut oil) in a skillet on a medium flame.
4. Spoon 2-3 tablespoons of batter onto skillet making pancakes about 3-4 inches in diameter.
5. Serve with lots of butter and real maple syrup.

All-Purpose Chiffon Pie

Flour- free crust:
1/2 cup walnuts
1/2 cup pecans
1/2 cup unsweetened coconut
1/2 tsp honey
1/8 tsp salt

Add all ingredients to a food processor and process until a good-sized handful holds together when squeezed. If for some reason this won't occur, add a tablespoon of butter and try again. Bake in 350 degree oven for 6-8 minutes until toasted. Cool thoroughly.

Pie Recipe
Feel free to substitute any smooth fruit puree or juice for the lime juice. If flavoring with a liqueur, use 1/4 cup liqueur with 1/4 cup milk.

In a large double boiler bloom gelatin, then heat to melt:

1 envelope plain gelatin (2 tsp)
1/4 cup cold water

Add to gelatin and heat gently while stirring until warm and blended:

1/2 cup lime juice
2 tsp zest
1 tsp cornstarch or other thickening starch

Combine in a mixing bowl and beat until light in color, smooth and falls from beater in thick ribbon. If remains too grainy, add a teaspoon of cool water at a time until it smooths out. Pour gradually into hot gelatin mixture, whisking well, and cook mixture gently until it will coat a spoon. Remain boiler bowl to another bowl filled with ice water and whisk occasionally until mixture is half set: it will mound up on a spoon, the whisk will leave trails and it will be about the consistency of raw egg whites.

3 egg yolks
1/2 cup sugar
1/4 tsp salt

Whip to stiff peaks and fold into the chilled egg mixture to lighten:

1/2 cup heavy cream
1 tsp vanilla
1 tsp green creme de menthe

Fold into lightened lime mixture and pour into crust. Set in freeze for 1 hour, or fridge for 3 hours. Cover with plastic wrap and top as desired before serving. Serve straight from fridge.

3 egg whites, whipped to stiff peaks

Braised Beef Roast

1/2 cup apple cider vinegar

1/2 cup packed brown sugar

1 6-oz can tomato paste

1 teaspoon ground cumin

1 teaspoon ground allspice

1 small onion, diced (about 1 cup)

6 cloves garlic, pressed
1 2-1/2 to 3 lb bone-in chuck roast

1. In a medium bowl (I used a 4-cup glass measuring cup), combine everything except the roast; mix well.

2. Make the foil packet: Tear a large sheet of heavy-duty foil (mine was about 18x18) and put the roast in the center. Bring up the top and bottom edges and fold them over 3 or 4 times. Then fold up both sides 3 or 4 times. Very carefully unfold the top (you will have to unfold all of the folds a few times) and pour in the vinegar-tomato paste mixture. Refold everything and put the packet in a baking dish to catch any leaks (and there will be some leaks).

3. Heat your oven to 325. Bake the roast for 4 hours. Let it rest for 10 minutes before you open the packet.

4. Use tongs to take the meat out of the packet, transferring it to a cutting board or plate, and cover it with foil. The meat will come apart in large pieces when you try to pick it up....oh, yeah...

5. Strain the cooking liquid through a fine sieve (you might have to press it through) to make a sauce. Slightly pull the meat apart with a fork and serve it with the sauce.

Serves 4-6

Roasted Honey Mustard Pork Loin

2 1/2 pound boneless center cut loin of pork OR two pork tenderloins
1 clove garlic, minced
1 tsp minced fresh rosemary
1 tsp minced fresh sage
1 tsp minced fresh thyme (1/2 if dry)
salt and pepper to taste
1/4 cup honey
1 1/2 tbls Dijon mustard
1 1/2 tsp fresh lemon juice

Preheat oven to 450 degrees F. Combine herbs and rub over pork. Place pork on a rack on a roasting pan and roast 20 minutes until browned. Combine honey, mustard and lemon juice. Lower oven to 325 degrees. Brush pork with honey mixture and continue roasting, 45-75 minutes until internal temperature reaches 155 degrees. Remove from oven and let stand loosely covered for 15 minutes before carving.

Lamb Tangine

2 tbsp vegetable oil

3 lbs boneless lamb, cut into 1″ chunks

10 oz pearl onions

5 tbsp chopped parsley

1/4 C chopped cilantro

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground cayenne pepper

1/8 tsp saffron threads

Salt and pepper to taste

1 C warm water (plus more if necessary)

8 oz pitted dates

2 tbsp honey

About four big handfuls of sugar snap peas (rinsed, ends snapped off and discarded)

Blanch the pearl onions in boiling water for about 3 minutes. It will be easy to peal them afterwards, just by cutting off the root end and squeezing the onions out of their outer layers, which you then discard.

Do not, repeat, do not heat up your tagine before you start putting stuff into it. Place the tagine on your stovetop. Put in the oil and swirl it around a bit. Add the spices and herbs, and turn on the heat very low. Add the lamb and stir it around until it is coated in the oil/herbs/spices.
Add the onions and water, then put the top on the tagine and allow it to slowly come up to a simmer. If you want a few onions to remain whole and pretty instead of melting into the sauce, reserve a small handful and add them in later on instead.

It is remarkable how much cooking action you can get in a tagine over very low heat. I have never seen any other pot allow its contents to simmer over the lowest setting on my stove before.
Simmer for about an hour and a half, then add the dates. Continue simmering for another half hour or so, or until the lamb is unutterably tender.

Remove the lamb and place it on a baking sheet, and brown it for just a moment under the broiler, then set it aside.

Stir the honey into the sauce and cover the tagine again. Let it simmer for a little while longer, until the sauce is almost-but-not-quite reduced to your desire consistency. Add the peas, and let simmer for just a few minutes longer. Then return the lamb to the tagine, stir, and simmer just until all is warmed through again.

Don’t place your hot tagine onto a cold trivet. Remember, always heat your tagine slowly and allow it to cool slowly.

Serve and enjoy.

Moroccan Spiced Chicken

1 T paprika
2 t cumin
1t cinnamon
1 t ground ginger
salt & pepper
4 t lemon juice
4 t olive oil

4 lb chicken

Honey Glaze

1 1/2 T butter, melted
1 1/2 T honey

Mix together all the ingredients for the rub creating a paste. Truss chicken, put on rotisserie & coat with spice rub. Cook over indirect heat at about 300 F (your grill may have special instructions on which burners to use with a rotisserie). Cook until about 1/2 hour of cooking time left, for us that was one hour. Mix together the honey & butter for the glaze. Then brush the chicken with the glaze a couple times during the last 1/2 hour. Let rest for 5 - 10 minutes before carving.

Pastitsio

For Sauce
3 tbls olive oil
1 1/2 cups chopped yellow onion
1 lb lean ground beef
1 lb ground lamb
1/2 cup dry red wine
3 large cloves minced garlic
1 tbls ground cinnamon
1 tsp dried oregano
1 tsp fresh thyme
Pinch cayenne
28 oz crushed tomatoes in puree
Salt
Pepper

Saute onion in oil for five minutes. Add the beef and lamb and cook. Drain excess liquid, add wine a cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme and cayenne. Add the tomatoes, 2 tsp salt and 1 tsp pepper. Simmer, stirring occasionally, for 30-45 minutes.

Heat oven to 350 degrees F.


For Bechamel
1 1/2 cup milk
1 cup heavy cream
4 tbls butter
1/4 cup flour
1/4 tsp nutmeg
Pepper
1 1/2 cups grated Parmesan or Kasseri cheese
2/3 cups Greek-style yogurt

Make a roux and add milk. Then add nutmeg, half the cheese and 1/2 cup of the tomato sauce. Stir in the yogurt.

12 oz small pasta shells
2 eggs, beaten


Mix pasta with tomato sauce and eggs. Pour bechamel over the top and sprinkle with remaining parmesan. Bake for 1 hour until golden and bubbly. Set for 10 minutes and serve hot.

Meatloaf

6 oz garlic flavored croutons
1/2 tsp black pepper
1/2 tsp cayenne
1 tsp chili powder
1 tsp dried thyme
1/2 onion, chopped
1/2 bell pepper (red)
1 carrot peeled and broken
3 cloves garlic
18 oz ground chuck
18 oz ground sirloin
1 1/2 tsp kosher salt
1 egg

Glaze
1/2 cup ketchup
1 tbls cumin
Dash Worcestershire
Dash Tabasco
1 tbls honey

Heat oven to 325 degrees F.

Pulse to fine in food processor: croutons, peppers, chili powder and thyme. Move to large mixing bowl. Blitz veggies until chopped fine. Add to bowl. Add meat to bowl and season with salt. Mix, and then add egg to combine but do not squeeze meat. Pack into 10-inch loaf pan and turn out onto parchment lined baking sheet. Insert a temperature probe and a 45 degree angle into the top of the meat. Set probe for 155 degrees F. Top with glaze after 10 minutes and serve with more as sauce of the side.

Marinated Flank Steak

1 cup chopped onion
4 cloves garlic
1/3 cup white wine
1/4 cup soy sauce
1 tbls honey
1 tbls virgin olive oil
1 tsp Worchestershire
1/2 tsp minced gingerroot
1/4 tsp black pepper

Process to puree

1 flank steak

Marinate 12 to 24 hours in fridge. Pat dry and allow to come to room temperature. Preheat the broiler on high and place so that surface of meat will be no less that 2 inches from flame. Cook 3-4 minute per side. Rest for a minimum of 5 minutes.

London Broil

• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 4 cloves crushed garlic
• 1 tbls honey
• 1/2 tsp curry powder
• dash Worchestershire, Tabasco
• scarborough faire herbs
• 2 lb boneless top round "London Broil" steak, about 2-inches thick
• 2 tsp freshly ground black pepper
• salt as needed

Preparation:
In a small bowl whisk together the vinegar, oil, garlic, and rosemary. Transfer to a plastic freezer bag and pour in the marinade. Seal and refrigerate overnight.

Turn broil on high. Remove the London broil from the marinade and pat dry. Salt generously, and rub in the freshly ground black pepper, on both sides. Place on a broiler pan, or other oven-safe pan. Broil about 8 inches under the flame for approximately 6-7 minutes per side for medium rare - internal temp of 130 degrees F.

Transfer to a plate and cover loosely with foil; let rest for 10 minutes. To serve, cut against the grain into very thin slices. Serve hot, topped with any juices from the plate on which it rested.

Lasagna

Pasta

300 g ap flour
200 g semolina durum
5 whole eggs

Roll to #4 on the machine for four layer of pasta in the lasagna.

Sauce

1 shallot
3 cloves garlic
1 large onion
1 stick celery
3 medium carrots
2 cans petite diced tomatoes
2 cans tomato sauce
5 oz red wine (Cab or Merlot preferred)
1/4 cup ketchup
1 tbls Worcehestershire
1/2 tsp Tabasco
1-2 tsp salt
1/2 tsp black pepper
1 tsp fresh sage
1 tsp fresh oregano
2 tsp fresh basil
1 tsp fresh tarragon
1/4 tsp fresh rosemary
1/2 tsp fresh thyme ( 3 sprigs)
1 bay leaf
2 lbs ground beef

Sauce should not be too thick and not too chunky.

1 container ricotta
1 tsp salt
1 tsp pepper
1 package spinach
1 tsp fresh basil
Hint nutmeg
Hint lemon zest
1/2 cup mozarella
1/4 cup parmesan
2 eggs

Layer sauce, noodle, ricotta, mozzarella, sauce, noodle, etc., ending with sauce and topping with cheese.

Bake at 350, uncovered, for about 1 hour in the middle of the oven.

Tips
Using an oiled Pyrex dish makes it easier to remove and clean.
Make sure that you put aluminum foil under the dish as it gets baked.

Jambalaya

1 Tbsp Unsalted Butter

1 Cup Andouille Sausage, Diced

1/2 Cup Onion, Diced

1/2 Cup Bell Pepper, Diced

1/2 Cup Celery, Diced

2 Tbsp. Garlic, Minced

1/2 Cup Tomatoes, Diced

1/4 Cup Tomato Sauce

3/4 Cup Enriched Long grain Rice

1 3/4 Cup Chicken Stock

1 Tbsp Worcestershire Sauce

1 Tbsp Hot Sauce

1 Cup Boneless Chicken Thigh, Diced


(Seasoning Mix: 1/2 tsp Cayenne, 3/4 tsp White Pepper, 1 tsp Kosher Salt, 1/2 tsp Dried Thyme, 1/2 tsp Rubbed Sage, 3 Bay Leaves)


Preheat oven to 350 degrees.


Melt the butter, saute the Andouille until slightly browned. Add 1/2 of the trinity (onion, bell pepper, celery) saute until tender. Add the Tomato and cook for about one minute, then add the Tomato Sauce, cook 1 minute more. Add the Rice, cook 1 minute. Add the Stock, Worcestershire, Hot Sauce, Garlic, Seasoning Mix, Bay Leaves, the other half of the Trinity, and Raw Chicken. Stir well and bake uncovered for about 30-40 minutes, or until the rice is cooked, but still has a little bite. Top with chopped Parsley, and sliced Green Onions. Put on some Zydeco and enjoy!

Yield: 2-3 servings

**NOTE** You could substitute shrimp or other seafood for the chicken, and seafood stock for the chicken stock. You could also substitute ham, tasso, kielbasa, chorizo, etc, etc… for the Andouille. This dish is great for using up leftovers, its origins are all about stretching ingredients. As long as you keep the liquid/rice ratio you can use whatever you choose.

Gyros

1 medium onion, chopped fine
2 pounds ground lamb, beef or combo thereof
1 tbls finely minced garlic
1 tbls dried marjoram
1 tbls dried ground rosemary
2 tsp kosher salt
1/2 tsp black pepper

Preheat the oven to 325 degrees F. Process the onion in the food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice. Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt and pepper and process until it is a fine paste, approximately 1 minutes. Stop the processor as needed to scrape down sides of bowl. Place the loaf pan into a water bath and bake for 60-75 minutes or until the mixture reaches 165-170 degrees. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15-20 minutes, until the internal temperature reached 175 degrees.

If desired, slice thin and brown in oil. Serve with Tzatziki sauce.

Goulash

1 1/2 punds ground beef or cubes
1 large onion, diced
2 cloves garlic, crushed
2 tbls tomato paste
2 tbls hot Hungarian paprika
1/2 tsp salt
3/4 beef broth
2 tbls flour
1 cup sour cream or plain whole yogurt

Brown meat. Set aside. Saute onions and garlic. Add to meat. Form a roux and add broth. Add in tomato paste and spices. Add meat mixture. Stir in yogurt just before serving over noodles or rice.

Mango Lassi

1 Ataulfo mango
6 young mint leaves
1 tsp vanilla
1/8 tsp ground cardmom
pinch salt
1/2 cup plain yogurt
1/4 cup coconut cream
1/2 cup ice

Blend until smooth and frothy. Serve.

Coconut-Lime Lassi

Makes 2 drinks

1/2 cup coconut milk
1 1/2 cups yogurt
2 tablespoons sugar, plus more to taste
Juice from 1 lime
Thinly sliced lime circles for garnish, optional

Put coconut milk, yogurt, sugar, and lime juice in a blender. Blend until even
and frothy, about 30 seconds. Add more sugar until it's sweet enough to
your liking. Pour into a pitcher or glasses and chill in the fridge for
30 minutes.

Both the mango and coconut lassis will keep in the fridge for up to 24 hours. However, if you're going to let the coconut lassi chill in the fridge for a few hours or more, the coconut liquid is going to separate from the cream again, just as it does in the tin. So shake the lassi up if that happens.

Ginger Tea

serves 4

2 cups water
1 T ginger root, diced
4 t sugar
5 t black tea leaves (or 4 tea bags)
2 cups milk


Boil water, ginger and sugar and let simmer for 10 minutes or longer.

Add tea leaves and simmer 3-5 minutes, stirring as needed.

Add milk. Heat until very hot, but do not boil. Strain to remove ginger and tea leaves.

Coconut Hot Chocolate

Serves 4

1 1/2 cups (360 ml) coconut milk
1 1/2 cups (360 ml) milk
5 ounces (about 140 g) good quality dark chocolate, coarsely chopped or broken in pieces

Mix coconut milk and milk in a small pot over low heat. Cook until simmering, about 3 to 5 minutes.

With the heat still on low, add in chocolate and stir until all melted and fully mixed into the milk. Remove from heat, ladle into cups, and serve immediately. Biscuits for dunking optional.

Chai Tea

Makes: 4 servings.

Crush 6 cardamom pods,
6 whole cloves,
1 cinnamon stick and
6 peppercorns; place in medium-size saucepan with 3 cups water and 1 cup milk.

Add a 2-inch piece fresh ginger, peeled (or just scrubbed) and sliced, and bring to a boil over medium heat.

Cover and remove from heat; let sit for five minutes. Add 5 tablespoon loose Darjeeling tea; cover again and let steep for three to five minutes. Strain into a teapot and add a few tablespoons of sugar or honey to taste.

Brazilian Lemonade

Ingredients:

* 2 Limes (Not lemons!!)
* 1/2 cup Sugar
* 3 tablespoons sweetened Condensed Milk
* 3 cups Water
* Ice

Directions:

* Wash the limes thoroughly. Cut off the ends and squeeze out the juice.
* Take the juice and along with the sugar, water, condensed milk and ice; blend in a blender.
* Serve chilled!
Serves: 4
Preparation time: 10 minutes

Tzatziki Sauce

16 oz plain yogurt, hung for 2 hours
1 med cucumber, peeled, seeded and finely chopped
Pinch kosher salt
4 cloves garlic
1 tbls olive oil
2 tsp red wine vinegar
5 to 6 mint leaves, finely minced

Drain chopped cucumber well. Combine all ingredients. Yields 1 1/2 cups. Will store for about a week.

Spinach-Artichoke Dip

10 oz frozen spinach, thawed and drained
1 1/2 cup canned or thawed artichoke hearts
6 oz cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup parmesan cheese, shredded
1/2 tsp red pepper flakes
1/4 tsp salt
1/4 tsp garlic powder

Heat cream cheese until soft. Stir in remaining ingredients. Serve warm with crackers, bread or vegetables.

Salsa Fresca

Diced fresh tomatoes
Fine chopped onion
1 clove garlic
salt
pepper
1/8 tsp chili powder
fresh cilantro
1/2 lime, juiced

Romesco Dip

All the amounts here are approximate - it’s a dip, so feel free to wing it.

1/4 cup sliced or slivered almonds, or half almonds and half pine nuts
1 garlic clove, peeled
2 thick slices French bread, toasted (or 3 if you’re using a baguette)
2 red peppers, roasted
1-2 Tbsp. red wine, sherry or balsamic vinegar
1 tsp. paprika
salt to taste
2-6 Tbsp. olive oil

Toast almonds and garlic in a small saucepan over medium heat for about 3 minutes, until the almonds are pale golden and fragrant. Transfer to a food processor. Tear the bread into chunks into the food processor. Pulse until the bread and nuts turn to crumbs.

Add the red peppers, vinegar, paprika and salt and whiz until well blended. With the motor running, slowly drizzle in the olive oil and process until the mixture has the consistency of thick mayonnaise, scraping down the sides of the bowl.

Serve with pitas, slices of crusty baguette, cooked tail-on shrimp, naan or veggies.

Makes about 1 cup.

Roasted Garlic Hummus

1 can chickpeas/garbanzo beans (15 oz.)
2 tablespoons roasted garlic
1/2 tablespoon lemon juice
1 tablespoon olive oil
1/2 teaspoon oregano

Preparation:
In a food processor, process beans, garlic, olive oil, lemon juice and oregano until desired consistency. If hummus is too thick, simply add olive oil in small increments(i/2 teaspoon) until desired consistency.
Serve roasted garlic hummus garnished with finely chopped parsley with hot pita bread, pita chips, or veggies.

Tip: Hummus can be prepared in advance up to two days if store in airtight container in the refrigerator. To serve, heat in microwave or on stove top.

Green Goddess Sauce

1 cup mayonnaise
1/2 cup chopped parsley
1/4 cup chopped chives
2 tbls scallions
1 tsp white wine vinegar
1/4 tsp minced garlic

Puree all in food processor. Makes 2 cups.

Green Goddess Dressing

Ingredients:

Serves 2 cups

- ½ cup mayonnaise
- 1 cup Greek yogurt
- 1 oz. (weighed) fresh basil leaves, finely chopped
- 2 tablespoons shallot, minced
- 2 tablespoons basil pesto
- ¼ cup white wine vinegar
- 1 tablespoon + 1 teaspoon agave syrup
- 1 teaspoon dijon mustard
- pinch of kosher salt & coarse black pepper

Directions

Step 1

Prepare the vegetables as outlined above (shallot, fresh basil).

Step 2

Measure and combine the ingredients in a mixing bowl and mix with a wire whisk until thoroughly combined.

Step 3

Transfer to a container, cover, and refrigerate.

French Vinaigrette

French vinaigrette

Makes about 1/4 cup (60 ml), enough for one large green salad

Aside from not using balsamic vinegar in salad dressings, another astuce is to use freshly-ground black pepper, which is best added when tossing the salad with the dressing.

1/8 teaspoon sea salt

1 tablespoon sherry or red wine vinegar

1/2 small shallot, peeled and minced (about 1 tablespoon)

1/2 teaspoon Dijon mustard

3T to 4T (45 ml to 60 ml) olive oil

fresh herbs, if desired


1. In a small bowl, mix together the salt, vinegar, and shallot. Let stand for about ten minutes.

2. Mix in the Dijon mustard, then add 3 tablespoons (45 ml) of olive oil. Stir well, then taste. If too sharp, add the additional olive oil and more salt, if necessary. Romain said one needs to add beaucoup de mustard, so feel free to add more as well.

If you wish to add fresh herbs, it's best to chop and mix them in shortly before serving so they retain their flavor.

Storage: This dressing will keep for about eight hours at room temperature. If you want to make it farther in advance, it's best to add the shallots closer to serving so they don't lose their verve.

Creamy Citrus Dressing

• 1/2 lime, juiced
• 1 lemon, juiced
• 1 1/2 teaspoon Dijon mustard
• 1/2 teaspoon garlic, finely chopped
• 1 small shallot, finely chopped
• 1/4 cup olive oil
• 1/4 cup mayo
• Salt pepper to taste

Remoulade

1/2 cup mayonnaise
1/2 cup sour cream
1 tbls mustard
1/2 tsp fresh tarragon
Diced dill pickles
Cayenne to taste

Caesar Dressing

INGREDIENTS
• 1 tablespoon OLIVE OIL
• ½ tablespoon RED WINE VINEGAR
• ½ tablespoon WORCESTERSHIRE sauce
• ½ LEMON, juice only
• 1 EGG YOLK
• 1 GARLIC clove, pressed
• 1½ tablespoons Dijon MUSTARD
• ½ teaspoon SALT
• ½ teaspoon PEPPER
• ½ cup safflower or canola OIL
• grated PARMESAN CHEESE
• 2 heads romaine LETTUCE

METHOD
1. Clean, wash & dry romaine lettuce.
2. Using a large stainless steel mixing bowl and whisk, whisk the first nine
ingredients together until well blended. Slowly drizzle the safflower or canola oil
while whisking. Continue to whisk until well blended.
3. In a large salad bowl toss the romaine lettuce with the salad dressing. Continue
to toss until the lettuce is well blended. Add the Parmesan cheese and continue
to toss. Add as much Parmesan cheese to taste.

Balsamic Vinaigrette

INGREDIENTS
• ½ cup Balsamic VINEGAR
• 3 tablespoons Grey Poupon MUSTARD
• 3 tablespoons HONEY
• 3 cloves fresh GARLIC, pressed
• 3 green ONIONS, minced
• ¼ teaspoon SALT
• ¼ teaspoon black PEPPER
• extra virgin OLIVE OIL

METHOD
Whisk together first 7 ingredients in a two-cup measure until blended. Gradually
whisk in enough olive oil to make 2 cups dressing. Refrigerate until served.

Spiced Chickpeas

Makes about 2 cups

1 large can chickpeas
1/2 teaspoon garlic powder
1/2 teaspoon tumeric
1/2 teaspoon white pepper
1/4 teaspoon cayenne
1 teaspoon salt
2 Tablespoons olive oil

Preheat oven to 350°

Drain 1 large can of chickpeas and put the peas in a large mixing bowl.
Combine the spices and thoroughly mix into the chickpeas.
Pour the olive oil over the peas and make sure they’re all coated well.
Pour the chickpeas in one layer onto a sided baking sheet.
Bake for 30 minutes, mix the chickpeas up a bit then bake them for another 30 minutes.

Moroccan Nectarine and Plum Chicken Tagine

Moroccan Nectarine and Plum Chicken Tagine from Closet Cooking
(makes 4 servings)

Ingredients:
1 tablespoon oil
4 chicken thighs (bone in and skin on)
1 tablespoon oil
2 onions (sliced)
2 cloves garlic (chopped)
1 teaspoon ginger (grated)
4 nectarines(stoned and sliced)
4 plums (stoned and chopped)
1/2 cup water (or chicken stock)
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1 pinch saffron
salt and pepper to taste
1/4 preserved lemon (pith removed, and peel rinsed and sliced)
1/4 cup kalamata olives (chopped)
1 tablespoon harissa
1 tablespoon honey
1/4 cup parsley (chopped)
1/4 cup cilantro (chopped)

Directions:
1. Heat the oil in a large pan.
2. Add the chicken, brown on all sides and set aside.
3. Heat the oil in a large pan.
4. Add the onion, and saute for 3 minutes.
5. Add the garlic and ginger and saute until fragrant, about a minute.
6. Add the nectarines, plums, water, paprika, cayenne pepper, cumin, turmeric, cinnamon, saffron, salt and pepper, cover and simmer for 15 minutes.
7. Add the chicken, preserved lemon, olives, harissa and honey and simmer, covered, for 25 minutes.
8. Remove from heat and mix in the parsley and cilantro.

King Ranch Casserole

1 medium bell pepper, chopped
2 medium onions, chopped
1/4 cup butter
1/2 tsp chili powder
1/4 tsp cumin
1/4 salt
Black pepper
Chipotle peppers in adobe sauce (to taste)
10 oz sour cream
10 oz condensed cream of chicken soup
10 oz diced tomatoes
1 can corn, drained
1 can black beans, drained
2 cups chicken, chopped or cubed, cooked
12 corn tortillas
2 cups shredded Mexican blend cheese

Preheat oven to 325 degree F. In a large saucepan, cook peppers and onion in melted butter until tender. Stir in seasoning and chipotle peppers. Add soup, sour cream, corn, beans and chicken and stir until well-blended. In large casserole dish alternately layer tortilla, pan mixture and cheese, repeating for three layers. Bake 30-40 minutes until hot and bubbling.

Dulche De Leche Flan

Dulce de Leche Flan
• 1/3 cup sugar
• 790g/ 2 1/2 cups dulce de leche
• 1 cup milk
• 6 yolks
• 1/2 tbsp cornstarch

Caramelize a 20cm/ nine-inch round or tube pan:
Cook the sugar in a saucepan until it’s melted and light amber in color. While it’s hot, pour the caramel in the pan and try to distribute it to the bottom and sides with a wooden spoon, before it hardens. Set aside.

Preheat oven to 200°C/ 390° F. Place there a large rimmed baking sheet and fill halfway through with hot water.

In a blender, place all the remaining ingredients and beat on high speed until well blended. Pour the mixture in the prepared pan and cover with foil. Place the pan in the baking sheet and bake for 2 hours, or until it’s slightly firm. If the water dries in the meantime, complete with some more.

Let cool and refrigerate for at least 6 hours or overnight.
Run a knife through the flan sides to lose it and turn the flan in a plate. You can heat the bottom of the pan in the stove for a few seconds to melt the caramel a bit. Serve cold.

Cheese Enchiladas

Cheese Enchiladas
Ingredients:
1/2 cup vegetable oil
8 corn tortillas
3 cups shredded cheddar cheese (can make it with Velveeta for extra melting oomph and good ol' Tex-Mex authenticity)
One medium onion, diced
2 cups chili gravy

Method:
Preheat the oven to 450.
Pour the oil in a small skillet, and heat the tortillas one at a time. Keep them wrapped in a cloth until all 8 are heated.
Pour 1/2 cup of chili gravy in a baking pan.
Take a tortilla, put 1/4 cup of cheese and 1 tablespoon of onion in the center and roll it.
Place rolled tortilla in baking dish, seam side down.
Continue with remaining tortillas.
Take remaining chili gravy, and pour it over the rolled tortillas.
Sprinkle remaining cheese and onions on top.
Bake for 10 minutes or until sauce is bubbly and cheese is melted.

Makes 8 enchiladas.

Carnitas (adapted from Diana Kennedy)

Ingredients:
3 pounds of pork butt
1 cup of orange juice
3 cups of water
2 teaspoons of salt
2 tbls lard

Method:
1. Cut pork into strips (three inches by one inch), add to a large pot with the liquids and salt. Bring to a boil and then simmer uncovered on low for 2 hours. Do not touch the meat.
2. After two hours, turn heat up to medium high, and continue to cook until all the liquid has evaporated and the pork fat has rendered (about 45 minutes). Stir a few times, to keep pork from sticking to bottom of pan.
3. When pork has browned on both sides, it’s ready (there will be liquid fat in the pan). Serve either cubed or shredded (pork will be tender enough that just touching it will cause it to fall apart).

Goes very well with a green salsas such as Ninfa's green sauce or this tomatillo salsa or this salsa verde with avocados and tomatillos.

Serves 4-6

Notes: Whether to shred the meat like pulled pork or leave it in cubes I think is determined by what you're used to eating. Texas isn't a pulled-pork state so the texture isn’t as familiar as nicely done chunks. Likewise, I think the brilliance of this recipe lies in its simplicity. You can add as many different spices, herbs and aromatics as you like—but if you have good-tasting, happy pork why not let its flavor shine with just a bit of salt? Ultimately, however, making carnitas is a highly personal affair and so make them as they best suit you!

Latkes

Potato Pancakes [Latkes]

My formula is roughly this: a one-pound russet or baking potato to one small onion, a large egg, quarter-cup of flour, teaspoon of salt and a hefty pinch of black pepper. How many you yield has to do with how big you make them; I aim for small ones (approximately three inches across) and get about a dozen per batch.

But, if you’re not a formula person, here is a more official-like recipe:
1 large baking potato (1 pound), peeled

1 small onion (4 ounces), peeled

1/4 cup all-purpose flour

1 large egg, lightly beaten

1 teaspoon salt

1/4 teaspoon freshly ground pepper


oil, for frying

In a food processor or on a box grater, coarsely shred the potato and onion. For longer strands, lay the potato sideways in the chute of your food processor. Transfer to a colander or wrap in a cheesecloth sling, and squeeze as dry as possible. Let stand for 2 minutes, then squeeze dry again.

In a large bowl, whisk the flour, egg, salt and pepper together. Stir in the potato onion mixture until all pieces are evenly coated.

In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the potato mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.

Kolokythokeftedes (Zucchini and Feta Balls)

from Closet Cooking
(makes 12 zucchini balls)

Ingredients:
2 cups zucchini (grated and squeezed)
1/4 cup of feta (crumbled)
1 splash ouzo
1 clove garlic (chopped)
2 green onions (chopped)
1 handful herbs (such as mint, dill and parsley, chopped)
1 egg
salt and pepper to taste
flour (I used whole wheat)
breadcrumbs (I used whole wheat)
oil for frying

Directions:
1. Mix the zucchini, feta, ouzo, garlic, green onion, herbs and egg and season with salt and pepper.
2. Mix in equal parts flour and breadcrumbs until you can work with the mixture to form balls.
3. Form the mixture into balls and dust in flour.
4. Fry in oil until golden brown and set aside to cool.

Bibimbap

Bibimbap Recipe
Serves 4

This can be served at room temperature on top of hot rice in individual bowls. Korean Markets typically have many varieties of side dishes in their refrigerator cases. You can buy some and make some of your own.

The Toppings
Use 1 cup of each of the vegetable toppings for the rice.

Seasoned Bean Sprouts
About 1 1/2 cups

1/2 cup water
1 teaspoon fine-grain sea salt
12 oz soybean sprouts
4 tablespoons minced green onion (scallions)
1 tablespoon toasted sesame seeds
1 tablespoon dark sesame oil

1. In a medium-size saucepan, with a lid, combine the water, salt and soybean sprouts. Bring to a boil. Reduce to low heat, cover with a lid, and steam the sprouts for 5 minutes.
2. Strain the sprouts and transfer to a mixing bowl.
3. Mix the sprouts with the green onion, toasted sesame seeds
and sesame oil.

Seasoned Carrot Salad
About 1 cup

4 carrots, peeled and cut into 2-inch matchstick strips
1/２ teaspoon fine-grain sea salt
1 tablespoon dark sesame oil

1. In a medium size skillet heat the sesame oil on medium heat. Add the carrots and salt.
2. Stir-fry the carrots for 2 minutes.

Spicy Cucumber Salad
About 1 cup

4 Armenian or mini cucumbers or 1/2 English cucumber, sliced in 1/4 – inch rounds
1 teaspoon fine-grain sea salt
2 tablespoons Tangy Red Pepper Dressing
1 tablespoon toasted sesame seeds

1. In a large bowl, toss the cucumbers and salt. Set aside for 5 minutes. Gently squeeze the liquid from the cucumbers. Transfer to a serving bowl.
2. Combine the Tangy Red Pepper Dressing and cucumbers. Sprinkle on the sesame seeds.

Seasoned Spinach Salad
Makes 1 1/2 cups

1 pound (500 g) spinach, rinsed carefully
2 tablespoons toasted sesame seeds
2 tablespoons dark sesame oil
1 teaspoon fine-grain sea salt

1. Fill a large pot with water and bring to a boil. Add the spinach and cook for 1 minute.
2. Strain the spinach into a colander and rinse with cold water. Take one handful of spinach at a time, and squeeze the water from the spinach. Lay the spinach on a cutting board and cut into 2-inch (5 cm) pieces.
3. Transfer the spinach to a bowl and add the sesame seeds, sesame oil, and salt. Mix well.

Seasoned Beef

2 oz rib eye cut into strips (or ground beef)
2 teaspoons soy sauce
1/2 teaspoon sesame oil
1 teaspoon brown sugar

1. In a small bowl, mix together the beef, soy sauce, sesame oil and brown sugar. Let marinate for 15 minutes.
2. Heat a small skillet and stir-fry for 2 minutes. Set aside.

3 cups cooked white rice
2 tablespoons sesame oil plus extra for drizzling
1 fried egg, sunny-side up
3 tablespoons Tangy Red Pepper Dressing

Tangy Red Pepper Dressing

2 tablespoons Korean red pepper paste (available at Korean grocery)
1 tablespoon rice or cider vinegar
1 teaspoon honey
1 tablespoon apple juice or water
2 teaspoons sesame oil

1. In a medium bowl whisk the ingredients together

To Assemble

1. Have the seasoned salads and beef prepared in individual bowls.
2. Place a cast iron skillet or pot on medium heat and add 2 tablespoons of the sesame oil.
Heat the oil for 1 minute. Add the rice and spread it around the bottom of the pot to form an even layer. Cook the rice for several minutes or until the rice begins to brown on the bottom. You will hear the rice sizzle.
3. Carefully arrange each of the seasoned salads on top of the rice grouping each one like the spoke of a wheel. Place the beef in the center. Continue heating for 2 minutes.
4. Transfer the casserole to a heatproof pad. Set one fried egg in the center on top of the beef.
5. To serve: fold together the egg, vegetables, rice and 2 tablespoons of the Tangy Red Pepper Sauce. Make sure to scrape the bottom of the pot to distribute that crunchy crust throughout the dish.
6. Serve in individual bowls with a drizzle of sesame oil and extra Tangy Red Pepper Dressing.

*You can make one fried egg per person to mix into individual servings.

Kimchi

About 3 cups (750ml)


1 large Napa cabbage (2 pounds, 1kg)

2 tablespoons coarse salt (do not use fine table salt)

1/3 cup (80ml) white rice vinegar

3 tablespoons Korean chili pepper paste (gochujang)

1 tablespoon very-finely minced garlic

2 tablespoons coarse Korean chili powder (gokchu garu)

1/2 tablespoon very-finely minced fresh ginger

4 scallions, sliced in 2-inch (5cm) batons, including the green part


1. Remove the tough outer leaves of the cabbage and slice it lengthwise in half. Remove the core.

2. Cut the cabbage into 2-inch (5cm) pieces. Toss the cabbage with the salt in a large bowl, then transfer it to a non-reactive colander. Set a plate on top then weigh it down with something heavy for 24 hours.

(Don't use your Thai mortar and pestle, since as the cabbage decreases in volume and compacts, it may tip and fall over and scare the heck out of you in the middle of the night.)

3. Mix together the vinegar, chili paste, garlic, chili powder, and ginger in a large, non-reactive bowl. The original recipe says to let this stand overnight as well, but I didn't.

4. Add the cabbage in handfuls to the marinade, taking small bunches at the time and squeezing them of any excess water before adding them to the marinade. Mix the cabbage with the marinade, adding the scallions as well.

5. Pack into a jar, cover tightly, and let stand at room temperature 48 hours, then chill for 4 days before serving.

Hotteok

Ingredients:
2 1/2 cups flour
1/2 tsp salt
140 ml milk
60 ml warm water
1 tbsp sugar
1 tsp of yeast


Filling :
1 tsp cinnamon powder
1/2 cup crushed walnuts
4 tbsp of dark brown sugar

1. Mix warm water, sugar and yeast together and set it aside for 10 minutes. After 10 minutes the yeast mixture should be foamy.

2. In a mixing bowl, combined flour, salt, milk and the yeast mixture and knead into dough. Knead until the dough is smooth and it should take about 5 minutes. Set it aside for at least 3 hours or until it becomes twice its size.

3. Mix brown sugar, cinnamon powder and walnut together.

4. Divide dough into equal portions (depend on how big you want) flatten it with your hand and put about a tbsp of filling into it. Wrap it up to form into a ball. Set it aside.

5. Warm up a non stick pan in a medium heat, add about 2 tbsp of oil to it. Flatten the dough with your palm and pan fry the hotteok on both side until golden brown. While frying continue to flatten the dough with a spatula.

Dwaeji (Spicy Pork) Bulgogi

Adapted from Kye Soon Hong
Makes enough for about 12 tacos

• 1 pound pork shoulder, thinly sliced (preferably from a Korean or Japanese market)
• 3 tablespoons coarse-ground hot Korean red pepper powder
• 1 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon Asian sesame oil
• 1 tablespoon minced garlic
• 2 tablespoons mirin
• pinch of black pepper

Combine all ingredients and marinate at least 2 hours or up to 24 hours. Cook meat on a grill or in a skillet, then chop for tacos.

Bulgogi

Bulgogi

Adapted from Kye Soon Hong
Makes enough for about 18 tacos

Note: the same marinade may be used for kalbi, thin-sliced bone-in short ribs

• 1 1/2 pounds beef rib eye, thinly sliced (preferably from a Korean or Japanese market)
• 2 tablespoons soy sauce
• 1/4 cup sugar
• 1 tablespoon minced garlic
• 2 teaspoons Asian sesame oil
• 2 teaspoons mirin
• 2 teaspoons water

Combine all ingredients and marinate at least 2 hours or up to 24 hours. Cook meat on a grill or in a skillet, then chop for tacos.

Tamagoyaki

Tamagoyaki or Atsuyaki tamago
Halve the quantities for a 2-egg tamagoyaki
• 4 ‘large’ eggs
• 1 Tbs. sugar
• 1 tsp. mirin
• 1/4 tsp. salt
• 1/2 tsp. light soy sauce (usukuchi shoyu); you can use regular soy sauce instead
• Oil for cooking

Equipment:
• 20cm / 8 inch (small) non-stick frying pan
• A heat resistant brush OR a wad of cotton wool or kitchen paper, for spreading the oil
• 1 or 2 forks, or 1 fork and a pair of chopsticks - or if you are skillful one pair of chopsticks
• Sushi rolling mat
• Optional: a fine-meshed sieve

Heat up the pan on medium-low heat. Make ready a small bowl of oil, and the brush or wad of cotton wool or kitchen paper.
Beat all the ingredients together with a fork or chopsticks. Don’t use a whisk since you don’t want it to get foamy.

Vegetable Pulao

2 cups basmati rice
1/2 lb fresh green beans, in small pieces
1/2 lb carrots, cut into small pieces
1/2 lb frozen peas
1 medium red onion
2-3 red chilies
3 bay leaves
4 green cardamom pods
2 cinnamon sticks
3 whole cloves
1 tbls gingerroot, grated
2 tsp sugar,
1/2 tsp salt
1 tbls ghee
1 tbls vegetable oil

Soak rice 1/2 hour and drain completely. Heat oil and ghee in pan. Add sugar to hot oil. Add onion and cook until tender. Add bay leaves and red chilis and cook 2 minutes. Add cardamom, cinnamon, cloves and ginger fry for 2 more minutes. Add vegetables and salt. Cook until vegetables are about half-cooked, then add rice and fry until slightly brown. Add enough water to cover the rice and cook until fluffy and tender. Serve hot.

Paneer Makhani

Ingredients:
1 block Paneer, cut into 1 inch cubes (approx 2-3 cups, I used store bought)
2-3 tbsp fresh Cream (I used single cream)
1 tsp Sugar (Optional but recommended)
1 tbsp Kasuri Methi/Dried Fenugreek Leaves
1 tbsp+1 tbsp Oil/Ghee
2 tbsp Coriander Leaves, finely chopped
Salt to taste

Ground to Fine Paste:
For Onion Paste:
1 large or 2 medium Onions
½ tsp Jeera/Cumin Seeds
1 inch Cinnamon
3 Cloves
3 Green Cardamoms
1 Bay Leaf
½ tbsp Khus-Khus/White Poppy Seeds
3 cloves of Garlic
1 inch Ginger

For Tomato Paste:
1 can chopped Tomato/3 Large Juicy Tomatoes
10 Cashews
1 tsp Garam Masala
1 tsp Kitchen King Masala (Optional but recommended)
¼-½ tsp Amchur/Dry Mango Powder (Adjust acc to taste)
½ Turmeric Powder
½ -1 tsp Kashmiri/Deghi Chilli Powder (gives lovely bright red colour)

Method:
Heat 1 tbsp oil or ghee in a pan and add paneer blocks. Fry these pieces on both the sides till they turn golden, about 3-5 mins, and place them in a bowl of water for about 15 mins. It’s best to fry them in batches if you can’t fit them in a pan in single layer.

Grind onion and tomato paste with all the ingredients listed above to smooth consistency separately and keep it aside till required.

Heat another tbsp of oil in a same pan and add cumin seeds. When it starts to sizzle and turn light brown in colour, mix in onion paste. Keep stirring at medium heat till onion paste turns light brown in colour and becomes little dry, about 6-8 minutes. This is an important step as if the paste is not fried well it will make the gravy bitter. Make sure that you continously stir the paste and it doesn’t stick to the pan.

Now add kasuri methi and sugar and stir for another minute.

Mix tomato paste and stir well. Simmer the heat and let it cook for 4-5 minutes, stirring in between to make sure it doesn’t stick to the pan.

Increase the heat to medium and add a cup of water, salt to taste and mix well. Cover and cook for another 5 minutes. Open the lid and adjust the seasonings.

If you find the gravy too thick, add about another ¼-½ cup of water. Drain water and mix in fried paneer pieces and cream. Simmer the gravy and let it cook uncovered for another 5-7 minutes.

Switch off the flame and mix finely chopped coriander leaves. Serve it hot with any Roti or Jeera/Saffron Rice and enjoy. It tastes better the next day.

Palak Paneer

3 cups chopped cooked spinach, drained
20 oz panner cubes
2 tbls oil + 1 tsp ghee
1/2 tsp tumeric powder
1 tsp flour
3/4 cups milk or cream
1 tsp salt
1/2 cup hot milk
2 tbls tomato paste

Wet masala
1 small onion pureed
2 tsp ginger-garlic paste
5 dried chilis

Dry masala
1/2 tsp coriander powder
1/2 tsp cumin powder
1 tsp garam masala

Cook spinach with a little salt and 1 tbls water over low flame until wilted. Cool, puree and reserve.

Toss the paneer cubes with the flour, shallow fry in 1 tbls oil and 1 tbls ghee until golden. Soak the paneer in the 1/2 cup hot milk to which 1/2 tsp tumeric has been added. Reserve.

Heat the remaining oil and add the pureed onion. Fry on high flame, stirring briskly til some of the moisture evaporates and the puree colors. Add the pureed tomatoes and ginger-garlic paste. Fry on high until the sauce become thick (5 minutes). Add the dry masalas and simmer a few minuted.

Add the pureed spinach and 3/4 cup milk and simmer on low heat for 5 minutes. Add paneer and its milk, plus salt to taste. Simmer until sauce thickens. Add cornstarch if necessary.

Naan

Ingredients
• 400 gm. or 3 cups approximately plain white flour or maida
• 200 gm. or 1 1/2 cups strong flour (bread flour). Use plain white flour (maida) if you can’t get strong flour.
• 225 ml. hand warm water (not hot)
• 225 ml. milk, boiled and then cooled to hand warm (not hot)
• 1 1/2 tsp. sugar
• 2 level tsp. dry yeast or instant yeast*, roughly 1/2 tsp. per cup of flour. Use less yeast if you have more time for the dough to rise naturally. Make sure that the packet is fresh. Once it is opened, the leftover yeast will last for only 3 months or so,
• 3-4 tbs. ‘active’ natural yoghurt (dahi)
• 1 tsp. salt
• 2-3 tbs. flour, for dusting during rolling out
• 1 tbs. ghee for cooking
• 2 tbs. poppy seeds (khus-khus) or sesame seeds (til) or nigella seeds (kalonji/kalaunji)
• 3-4 tbs. ghee or oil (optional)

Instructions
1. Dry Yeast needs to be activated. Mix milk, water and sugar in a jug. Sprinkle yeast and 2-3 tbs. of flour on top. Stir well to remove lumps. Cover with a cling film and keep aside at room temperature for 2 hours or so, until it rises to 2-3 times and looks quite frothy. This is activated yeast sponge.
2. *Instant yeast, does not need to be activated, it can be added directly to the flour.
3. Sift flour and salt in a bowl.
4. Make a well in the centre of the flour and add yoghurt and oil/ghee. Mix.
5. Now make soft, bread like dough, using required amount of liquid from the warm milk-water-yeast mix. The dough should be soft. So don't be afraid to add a little more or a little less water than the recipe states. Add a little at a time, so that you don't end up with very runny dough either. Knead it well until smooth.
6. Cover with an oiled cling film and leave it to 'mature' in a warm place for 4-6 hours. It may take less in hot weather. The dough should rise to approximately double. You can make dough in a bread maker too. Simply place all ingredients and switch to ‘dough’.
7. Knead the dough again. Allow it to double in size again.
8. Knock it down and divide into 16 portions, rolling them into balls. Keep covered with a moist cloth.
9. Heat oven/grill/griddle/frying pan to maximum (around 225°C), leaving the tray under the grill or inside the oven, so it heats through. Naans placed on a cold tray/pan will stick and you will get stiff/hard/leathery naans! Indians often cook naans on an upturned wok, but I find that they cook okay in an ordinary frying pan/griddle, as long as it is hot and they cook quickly.
10. Dust and roll out one ball at a time into an oblong/large tear shape, approximately 20-22 cm. or 8-9 inches in length, one end narrower than the other. This can be done by rolling down one end more than other, or by pulling one end of the naan to elongate it. Roll out 3-4 naans at a time. Brush with a little ghee (not essential) and sprinkle a few nigella/sesame/poppy seeds on top. Press them in gently.
11. Cooking naans on a griddle or a heavy bottomed pan or tawa is much easier: Place 1-2 naans on a heated griddle/pan. When a few blisters appear, turn over. After about 30-40 seconds, turn over again and gently coax them to balloon up by pressing with a kitchen towel.
12. Cooking in an oven or under a grill: Dust the baking tray with a little flour. Place 3-4 naans at a time on the pre-heated tray. Place the tray in the oven or under the grill. The naans will puff up fairly quickly. When ready, they have a few brown blisters scattered on each surface. Remember that the tray needs to be re-heated fully, before you cook the next batch. If cooking under a hot grill, you need to turn them over to cook the other side.
13. Serve hot, with a curry/dal of choice. Whether you brush it with ghee or not, is your personal choice. I don’t.
14. Crisp and hot naans can be eaten with a little cheese and salad and served with any soup. Tiny naans can be served with dips. You can roll out the next batch of naans while the previous batch is baking.
15. Variations:
16. Topping: Before cooking, you can sprinkle the top of the nan, with 1) a few chopped, blanched almonds or 2) a few nigella/kalonji seeds or 3) a few cumin seeds or 4) a few fennel seeds or 5) chopped green chillies or broken up red chillies or 6) grated/chopped garlic and chopped coriander leaves and a drizzle of ghee or olive oil). Topping should be gently pressed into the nan with a rolling pin.
17. Stuffings:; 1) Kemah Nan, 2) Peshawri Nan, 3) nan stuffed with shredded tandoori or other cooked/leftover chicken. Add extra spices, as it will be inside an un-spiced bread, 4) Nan stuffed with a teaspoon of cooked and spiced spinach/fenugreek leaves. Squeeze and dry the water out completely before stuffing. 5) spiced mashed potatoes. See Aloo Paratha recipe, 6) grated paneer cheese, mixed with spices.
18. Additions to the dough:1) chopped mint or 2) a mix of chopped onions, green chillies, ginger, garlic or 3) other herbs of choice
19. Experiment with other fillings/toppings. To stuff a nan, roll out the ball, place a heaped teaspoon of the stuffing in the centre, pull edges in, to make a ball again. Continue as in plain nan.
20. Kalonji (nigella/onion seeds), can be spelled as Kalowunji on some packets.

Notes
• I have made a few changes to this recipe as kindly suggested by the well known master baker Dan Lepard. 1. I have reduced the amount of yeast, “too much yeast can overwork the dough and cause it to become heavy”. 2. I have added a little strong flour (bread flour), which “gives a more manageable dough”. 3. He also suggested I increase the water, “which makes the dough lighter, as it expands in the heat and the steam bubbles add to the aeration in the crumb”. 4. Boil the milk and cool it before using it to make dough because “raw milk can make dough tough. Boiling and cooling the milk destroys a dairy protein called casein and makes the bread much lighter. In India and Pakistan people often use dried milk and this has the same effect as it has been cooked first.” 5. Cooking suggestion from Dan Lepard: “The shape of a tandoor probably keeps the heat moist and slows the moisture loss from the dough as it is baked upright stuck on the oven wall (so the steam will travel through the length of the dough, rather than flat. I bake mine in a wok with a lid, sat over a moderate heat on the hob, and this (I think) helps produce a very light naan”.
• I have tried all these changes and they definitely help to make lighter naans, just as he said they would. So thank you to Dan-Mamta.

Brown Lentils

scant 1 cup brown lentils
2 tsp grated ginger
pinch turmeric
1/2 tsp salt
1 tbps butter
2 tbsp chopped onion
3-4 cloves garlic, chopped
1/2 tsp cumin seeds
2-3 whole dried chilies and 12 tsp chili powder
1-2 tsp chopped cilantro

Soak lentils in 3 cups of water for 30 minutes. Add ginger, chili powder, turmeric and salt and bring to rapid boil then reduce heat and simmer for 30 minutes. Stir well to mush lentils. Melt the butter in a small skillet, add the onions and cook to translucence. Add the garlic, cumin seeds and the whole dried chilies. Cook til garlic is pink then add to simmering lentils, stir and simmer another few minutes then serve.

Lamb Pasanda

Ingredients
• 500 gm. good quality Lamb piece of approximately 2 inch
• For Marinade:
• 100 gm. or 4 tbs. thick, natural yoghurt** (you can use sour cream)
• Salt to taste
• 2 level tsp. coriander powder
• 1 level tsp. turmeric powder
• 1/4 tsp. or to taste, chilli powder
• 1 tsp. sweet paprika powder for colour
• 2-3 green chillies, chopped (optional)
• * 1 medium onion, peeled and grated or ground to a paste
• *3-4 cloves garlic, peeled and grated or ground
• *1 inch piece of ginger, peeled and grated or ground
• 2 tbs. ground cashews or pistachios
• *These 3 can be ground together in a blender.

• For cooking:
• 2-3 tbs. ghee
• 1 tsp. cumin seeds
• 1/2 tsp. methi or fenugreek seeds
• 2-3 large cardamoms
• 2 bay leaves
• 1-2 inch piece cinnamon stick
• 5-6 cloves
• 1 onion, peeled and thinly sliced/chopped
• 1/2 cup water
• 1/2 tsp. Garam Masala
• A handful of chopped coriander leaves


Method
1. Remove all the white membranes from the surface of the meat.
2. Using a sharp knife, cut the meat into 5cm (2in) squares, about 1cm (½in) thick.
3. Place these escalopes between sheets of cling film and beat them out with a meat mallet or rolling pin until the lamb has been flattened into thin pieces.
4. Tip all the marinade ingredients into a food processor and blend until smooth.
5. Coat the escalopes with the marinade, making sure the meat is completely covered with the masala spice mix. Set aside for at least one hour.
6. Heat the clarified butter in a heavy-bottomed casserole pan, wide enough to take the meat in one layer.
7. Add the cinnamon sticks and black cardamoms and let them sizzle for a few seconds before adding the marinated meat with its liquid.
8. Cover the pan with a tightly-fitting lid and seal the edges with a flour and water paste (this helps to retain all the flavours in the pot as the meat cooks).
9. Simmer on a very low heat for an hour until the sauce has reduced and the meat is tender.
10. Remove the lid from the pan. If there's too much liquid, cook the sauce down until there's a thin film of oil on top.
11. Scatter with chopped coriander and serve straight away with warm naan bread.

Kheer (Rice Pudding)

• Ingredients
• 1/4 cup short/medium grained rice
• 4 cups whole milk (go for low fat only if absolutely necessary)
• sugar to taste – I used 3 tbsp ( 1/4- 1/2 cup should be enough )
• pinch of saffron
• 1/4 tsp cardamom powder
• 1-2 tbsp nuts ( I used almonds, pistachios and cashews)
• 4-5 raisins (or more if you like it)
• 1 tsp Ghee (preferred more than butter)

Method
In a saucepan, heat the ghee. Add the chopped nuts along with raisins. Set aside when raisins get plump and nuts turn reddish brown.
In the same pan, roast the rice for 2-3 minutes in low heat.
Now add the milk. Increase the heat to med-high and let it come to a boil
Give it an occasional stir so that the milk does not stick to the bottom. Non stick pan works great for this. Also take care not to let the milk burn. Even a little burn spoils the milk. Add sugar and give it a stir.
Reduce the heat to medium and cook until the milk has reduced in half. Keep stirring often. You know its done when the milk has reduced and also the rice has cooked and is soft (not mushy). This process takes approximately 20-30 minutes.

Add rest of the ingredients – saffron, cardamom and half of the roasted nuts.
Give it a stir until combined and serve garnished with the remaining nuts.

Chicken Tikka Masala

. Chicken tikka
. Salt and freshly ground pepper
. 2 tablespoons plus 1 teaspoon vegetable oil
. 1/4 cup blanched whole almonds
. 1 large onion, finely chopped
. 2 garlic cloves, minced
. 1 teaspoon minced fresh ginger
. 1 1/2 tablespoons garam masala
. 1 1/2 teaspoons pure chile powder
. 1/2 teaspoon cayenne pepper
. One 35-ounce can peeled tomatoes, finely chopped, juices reserved
. Pinch of sugar
. 1 cup heavy cream

. In a small skillet, heat 1 teaspoon of the oil. Add the almonds and cook over moderate heat, stirring constantly, until golden, about 5 minutes. Transfer the almonds to a plate and let cool completely. In a food processor, pulse the almonds until finely ground.

. In a large enameled cast-iron casserole, heat the remaining 2 tablespoons of oil until shimmering. Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes. Add the garam masala, chile powder and cayenne and cook, stirring, for 1 minute. Add the tomatoes with their juices and the sugar and season with salt and pepper. Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes. Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer. Stir in the chicken; simmer gently for 10 minutes, stirring frequently, and serve.

Chicken Tikka

. 1 cup plain low-fat yogurt
. 2 garlic cloves, minced
. 1 tablespoon finely grated fresh ginger
. 1 1/2 teaspoons ground cumin
. 1 1/2 teaspoons ground coriander
. 1/4 teaspoon ground cardamom
. 1/4 teaspoon cayenne pepper
. 1/4 teaspoon ground turmeric
. Salt and freshly ground pepper

. MAKE THE MASALA MARINADE: In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper.

. PREPARE THE CHICKEN: Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.
Cubed tomatoes, peppers and onion. Broil on skewers.

Chicken Curry

Puree:
2 cloves garlic
2 tsp ginger/garlic paste
1 medium onion

Saute:
1 tbls butter
1 tbls oil
4 whole chilis
whole seeds or spices (optional)

Add onion mix. Cook to translucence.

Add:
1 can diced tomatoes
1 can tomato sauce
1 can tomato paste
1 tsp salt
1 tsp sugar
1 tsp cumin
1 tsp garam masala

Cook until slightly thickened and darker in color.

Stir in (in this order, one at a time):
3 tbls flour
2 cups chopped chicken
1 cup yogurt
2 tbls cream

Garnish with chopped cilantro and garam masala.

Buttered Red Lentils

scant 1 cup red lentils
2 tsp ginger and garlic paste
pinch tumeric
1 green chilli, chopped
1/2 tsp salt
1 tbsp butter
2-3 cloves garlic, chopped
2-3 whole dried chilies
1/2 tsp cumin seeds
14 tsp garnishing garam masala
1 tbps chopped chives

Rinse and drain lentils. Add 2 1/2 cups water, the ginger/garlic paste, turmeric, green chili and salt. Bring to boil over medium heat, then cover and simmer for 30 minutes. Stir vigorously to break up lentils. Cook 10 more minutes until the lentils are soft and mushy.

Melt the butter in a small skillet over a low heat. Add the garlic, whole chilies and cumin seeds. As soon as the seeds begins to sizzle, the chilies turn a shade darkers and the garlic pieces become pale pink (about 2 minutes), pour over lentils. Stir well and simmer another 2 to 3 minutes. Garnish with chives and masala.

Clafouti

1 cup whole milk
3 eggs
1/2 cup flour
1/4 cup sugar
2 tsp vanilla
1/4 tsp sea salt
1/2 cup of fruit

Blend all ingredients except fruit. Pour into 9-10 inch dish with 6 cup capacity. Bake 30-35 minutes at 400 degrees until center is just set. Serve warm.

Boeuf Bourguignon

Boeuf Bourguignon

1 3-ounce chunk of bacon
1 Tb olive oil or cooking oil
3 lbs. lean stewing beef cut into 2-inch cubes
1 sliced carrot
1 sliced onion
1 tsp salt
¼ tsp pepper
2 Tb flour
3 cups of a full-bodied, young red wine such as one of those suggested for serving, or a Chianti
2 to 3 cups brown beef stock or canned beef bouillon
1 Tb tomato paste
2 cloves mashed garlic
½ tsp thyme
1 crumbled bay leaf
The blanched bacon rind
18 to 24 small white onions, brown-braised in stock
1 lb. quartered fresh mushrooms sautéed in butter
Parsley sprigs

Remove bacon rind and cut bacon into lardons (sticks, ¼ inch thick and 1½ inches long). Simmer rind and bacon for 10 minutes in 1½ quarts of water. Drain and dry.

Preheat oven to 450 degrees. Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.

Dry the beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.

In the same fat, brown the sliced vegetables. Pour out the sautéing fat.

Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.

Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2½ to 3 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.

When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat. Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2½ cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.

FOR IMMEDIATE SERVING: Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.

FOR LATER SERVING: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.

Notes:

Equipment: A 9- to 10-inch fireproof casserole 3 inches deep and a slotted spoon

Cuts of Meat for Stewing: The better the meat, the better the stew. While cheaper and coarser cuts may be used, the following are most recommended. Count on one pound of boneless meat, trimmed of fat, for two people; three if the rest of the menu is large. First choice: Rump Pot Roast (Pointe de Culotte or Aiguillette de Rumsteck) Other choices: Chuck Pot Roast (Paleron or Macreuse a Pot-au-feu), Sirloin Tip (Tranche Grasse), Top Round (Tende de Tranche), or Bottom Round (Gîte a la Noix).

Vegetable and Wine Suggestions: Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. If you also wish a green vegetable, buttered peas would be your best choice. Serve with the beef a fairly full-bodied, young red wine, such as Beaujolais, Côtes du Rhône, Bordeaux-St. Émilion, or Burgundy.

Shrimp With Spicy Garlic Sauce

Shrimp with Spicy Garlic Sauce
Serves 4

1 1/2 pounds uncooked large shrimp

3 tablespoons soy sauce

2 tablespoons chili oil

2 teaspoons sesame oil

1 teaspoon sugar

2 tablespoons olive oil

3 gloves garlic, crushed or finely chopped

2 teaspoons Chinese rice wine

1 pinch freshly cracked black pepper

1 scallion, thinly sliced

1. Peel the shrimp, leaving the tail segments intact, then devein them.
2. In a small bowl, mix together the soy sauce, chili oil, sesame oil, and sugar and set aside.
3. In a wok or large pan, heat the olive oil over medium-high heat. Stir-fry the garlic until fragrant, about 30 seconds. Add the shrimp and cook until both sides are pink, about 2 minutes on each side. Add the sauce mixture and stir so the shrimp is fully coated.
4. Remove from the heat and garnish with chopped scallions. Serve with rice or vegetables.

Kung Pao Chicken

Kung Pao Chicken
Adapted from Land of Plenty by Fuchsia Dunlop

Serves 2 as a main entree, or 4 as part of a multi-course meal

16 ounces chicken breast
2 cloves garlic, minced
1 tablespoon minced ginger
At least 10 dried red chilis
2 tablespoons peanut oil
1 tsp whole Sichuan peppercorns
At least one handful of dry roasted peanuts

For marinade:
1 tablespoon light soy sauce
1 teaspoon Shaoxing rice wine
1 1/2 teaspoon cornstarch

For sauce:
3 teaspoons sugar
1/2 tsp salt
msg
1 teaspoon cornstarch
1 teaspoon dark Soy sauce
1 teaspoon light Soy sauce
2 teaspoons dark rice vinegar
1 teaspoon sesame oil
1 tablespoon chicken stock or water


Cube chicken breast and mix in the marinade mixture. Let stand while you prepare the other ingredients.

If you haven't done so already, mince the garlic and peel and slice the ginger. Roughly chop the white parts of scallions, and thinly slice the green parts for garnish. Leave the dried chilis whole, or if you're really worried about seeds falling out, slice them in half and take out as many seeds as possible (wear gloves!)

In another bowl, mix together the ingredients for the sauce and set aside. (Note: Different brands of soy sauces vary in terms of saltiness, so taste your sauce. If it's too salty, add some sugar and water to dilute.)

Heat a wok with oil over high heat. Before the wok begins to smoke, add the chilis and Sichuan peppercorn. Stir-fry briefly until the chilis are slightly blistered and black and oil is slightly fragrant. Add chicken cubes and stir-fry 3 minutes.

Add garlic, ginger, and scallions, and stir-fry until fragrant, about 2 minutes. Pour in sauce and mix to coat the other ingredients. When the sauce is thickened and shiny, stir in peanuts. Mix to coat, and cook for another 1 to 2 minutes.

Transfer to plates, garnish with thinly sliced scallions, and serve.

Cream Scones

2 cups of ap flour
1/4 cup sugar
2 teaspoons baking powder
Pinch of salt
5 1/3 tablespoons butter
1 egg
1 teaspoon vanilla
1/2 cup whipping cream

Glaze:
1 egg
1 tablespoon cream

Heat oven to 375 degrees. Mix all dry ingredients. Cut in butter. Add cream, egg and vanilla. Mix until just moistened. Press the dough into a circle and cut into eighths. Bake for 15 minutes or until a toothpick comes out clean.

Roasted Red Pepper Soup

Serves 8-10 people as a starter (with leftovers)
Ingredients
• 6 ounce can roasted sweet red peppers
• 2 tablespoons of butter or bacon drippings
• 2 cups chopped onions (2 medium onions generally does the trick for me)
• 1/8 tsp roasted red pepper flakes
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1 bay leaf
• 1/8 tsp dried marjoram
• lemon zest
• 14 oz can diced tomatoes
• 14 oz can tomato sauce
• dash Worchestershire sauce
• 3 tbls rice wine, red wine, white wine or sherry
• 14 oz coconut milk (or whole fat, whatever)
• 2 cups chicken stock

Directions
1. If you’ve roasted fresh red peppers, set them aside in a tightly covered bowl to cool and then stem, seed, and peel them. If you’re using canned roasted red peppers, rinse them well in a colander and set aside to drain.
2. In a covered non-reactive pot, heat oil (I used a dutch oven for this) on medium-high heat.
3. Add onions, salt, pepper flakes, and garlic. Sauté on medium heat for 15 minutes or until onions are soft and translucent.
4. Remove the pot from heat and add canned tomatoes, red peppers, coconut milk, and water.
5. Mix together so ingredients are fully integrated.
6. Now, in batches, add the soup to a blender to mix all together. An immersion blender works beautifully here as well since you can just throw it right into the pot. If you have a dish towel to spare and are using a standing blender, you may want to put the towel under the cover to prevent hot soup from spilling out the top.
7. Once the soup is fully mixed, add back to the soup pot and reheat content on a low heat. The longer you leave it on the flame the richer the flavors. Alternatively, feel free to make this soup the night before serving and simply reheat in soup pot before serving.