Monday, September 3, 2007

Pineapple Sage Salsa for Two

~1 cup fresh pineapple chunks ~1/4 cup yellow banana pepper ~1/4 c onion (vidalia or red) ~2 med small cipolina onions ~1/4 cup (or less) fresh pineapple sage leaves ~1 tbs fresh sage leaves ~1 1/2 tbs toasted sesame seeds

Cut ripe pineapple chunks into 1/4" pieces
Chop pepper into small bits-discard seeds
Chop both types of onions into small bits
Snip both types of sage into small strips
Toast sesame seeds in small pan on stove top over med heat - shaking or stirring until all are browned

Toss all ingredients together in bowl. Let salsa marinate for at least an hour before serving. You may eat this dish chilled or at room temp. Pair with lime tortilla chips.

Thursday, August 30, 2007

Simple, Elegant Dipping Oil

Rosemary Dipping Oil
by bleugurl

Olive oil - full bodied - the best you can find
Fresh rosemary leaves
Fresh grind black pepper
Homemade crusty bread (or fresh today from your local bakery)

Pour the olive oil into a open edged serving dish that has a dipping well.
Add rosemary. Macerate some of the leaves with your morter and pestle for more intense flavor and add to oil.
Add a sprinkle of pepper to taste.
You may prep this an hour before serving to let the oil infuse with the rosemary and pepper. 5.Cut 1/2" thick bread slices or tear small chunks off the loaf. Pile bread around the oil dipping well.

Other fresh herbs may be used in place of the rosemary. Experiment until you find a single note or a blend of herbs you enjoy.

Big Mamma's Sassy Sauce

Sassy Sauce
by bleugurl

1 gallon fresh garden tomatoes (whole sweet cherry tomatoes will also do nicely)
1 med green sweet pepper
1 med red or yellow sweet pepper
2 med yellow onions -opt: 2 hot peppers (your choice of heat and variety)
1 Tbs course salt
1/4 tsp fresh grind white pepper
1/4 tsp ground fresh cardamon-1 qt white or apple vinegar (herbal borage vinegar adds a wonderful layer of flavor)
2 qt sugar or to taste

1. Coursely chop the tomatoes, seeded - demembraned peppers and onions in food processor.
2. Put vege's into heavy stockpot.
3. Add seasonings, spices and vinegar.
4. Stir in sugar.
5. Bring all ingredients to boil on top of stove. Partially cover pot with offset lid.
6. Turn down heat and slo-o-o-wly boil, reducing down over several hours. Stir sauce every hour or so. You'll know it's done when the sauce glazes.

The sauce can be used as a meat side, mixed into salad dressings, drizzled over rice or used as a toast topper.

Ladies Who Lunch Salad

Yuzo Miso Chicken
by LittleChi

Ddeboned chicken thigh or breast
1 small orange
Romaine lettuce
1 teaspoon of grated orange or lemon peel
1 tablespoon of yuzu miso
2 tablespoons of sake
1 teaspoon of sugar
Almond brittles:
½ cup of sliced almonds
3 tablespoons of sugar
Salad dressing:
1 tablespoon sesame paste
1 tablespoon lemon or yuzu juice
1 teaspoon sugar
Soy sauce and pepper to season
Mix the yuzu miso, sake and sugar together. Use it to marinate the chicken for at least half an hour.
Grill or bake the chicken until done.
Heat up a pan. When it’s hot, pour in the 3 tablespoons of sugar. As the sugar melts, throw in the sliced almonds. Remove pan from heat immediately (do not let sugar burn.) Make sure the almonds are well coated with the sugar. Quickly pour onto a parchment paper or silicon sheet. Leave to cool.
Cut the orange into cubes.
Mix together the ingredients for the dressing.
Slice the chicken into bite sizes. Toss together with the orange cubes, grated lemon/orange peel, and dressing. Arrange on a bed of romaine lettuce.
Break the almond brittle into small pieces and sprinkle over the chicken. Serve.

Oh So Good Noodle Soup

Soupy Noodle
by dubow

Chinese noodles
Minced pork
Spring onion
Chinese greens
Rice vinegar
Good soy sauce
Cooking oil

Optional extras
Chinese mushrooms
Various types of greens
Anything you can see working in chinese noodle soup.

Put little bit of oil in a pan and drop in the minced pork. Put in fairly generous amount of soy sauce to cook the pork. This will form the base of the soup, so you want to make it fairly salty. Take off the heat once its cooked through and taken in the soy sauce.
Boil a small pan of water and cook the noodles. (If you used dried Chinese mushroom, you can use the left over stock here. Even better, use FRESH vegetable stock here!)
While the noodle is cooking, place the cooked pork in a big bowl that you want to serve in, and drizzle some soy sauce and rice vinegar. Better to start by just adding little bit of soy and vinegar... you can always add more later, once you mix in the soup and noodle!
When the noodle is almost cooked, drop in the chinese greens and cook for a min or two. You want the vegetables to retain the 'crunch', so don't over boil it!
Place the whole lot into the bowl, sprinkle chopped spring onion over it and serve!
If you got fresh stock and want to retain that nice crystal clear soup, just boil the noodles separately. But remember to boil all your other ingredients in the soup, so it picks up all the yummy flavours!

Potato Cakes, Baby!

Potato Cakes with Apple-Pear Compote
by worldpeas

Ingredients for Potato Pancake
1 large Idaho potato, shredded
1/2 small red onion, sliced
2 eggs
salt and pepper
vegetable oil

Apple-Pear Compote
1 fuji apple, peeled and cubed
1 small asian pear (ya pear), peeled and cubed
1 tsp. sugar
1/2 cup water
splash of lemon juice
pinch of salt

Potato Pancake
Combine potato and red onion with beaten eggs.
Liberally salt and pepper.
Under high heat, fry potato mixture in oil until sides are brown and underside is golden. Flip and do the same to other side.
When cooked, pat excess oil off pancakes with paper towels. Set aside.
Makes approximately 8 pancakes.

Apple-Pear Compote
In small saucepan, combine apples, pears, lemon juice, water, sugar and salt.
Bring to boil, then reduce heat to medium flame.
When apples and pears are tender, mash with fork.
Simmer until most of the liquid has evaporated and sauce has thickened.
Serve warm with potato pancake.

Sweets For The Sweet

Yogurt Cake w/Fresh
Whipped Cream & Berries
by rockchick

2 eggs at room temperature
1 cup of lowfat vanilla yogurt
3/4 cup sugar
1/2 cup walnut oil (or vegetable oil)
2 teaspoons vanilla extract
2 tablespoons dark rum
1 cup all-purpose flour
1 cup whole wheat pastry flour (or just use a total of 2 cups AP flour)
1 tablespoon baking powder

1 cup heavy whipping cream
2 tablespoons sugar
1 tsp vanilla
Fresh picked blackberries (or other fresh berry)

Preheat oven to 350F and grease a large tart pan or 9-10″ cake pan. Mix the flour and baking powder together in a two cup measuring cup and set aside. Whisk the eggs and sugar together in a large bowl and then throw in all of the other wet ingredients (vanilla, oil, rum and yogurt). Once combined, add the flour and baking powder mixture to the wet ingredients, stirring slowly until just incorporated. Do not overbeat. Pour batter into pan and bake for about 35 minutes. The top should become a golden brown (emphasis on golden). Insert a toothpick in the center to make sure the cake is set. Put the cake aside to cool.

Chill the bowl and beaters of a mixer for about 10 minutes. Place cream in the chilled bowl and mix on medium-high speed until soft peaks form. Add sugar and vanilla and mix until you get your desired whipped cream consistency.

Serve a slice of cake with a dollop of whipped cream and some berries. Summer on a plate.