All posts tagged: recipe

Apricot Rosemary Jam

 Ingredients 1  quart dried apricots ( 1 1/2 pounds/ 680 g), pitted and mashed 2 cups granulated sugar 3 tablespoons finely chopped rosemary Juice of 1 lemon Directions Combine the apricots, sugar, and chopped rosemary in a large, non-stick skillet over medium-higth heat. Stirring regularly, bring the fruit to a boil and cook until it bubbles and looks quite thick, 12 t0 15 minutes. It’s done when you pull a spatula through the jam and it doesn’t immediately rush to fill the space you’ve cleared. When the jam seems thick and spreadable, stir the lemon juice. Funnel into the jar . Enjoy ! From Amazon – Weck Jar Photo: Monica Melsness  

Almond Cake

  Serve 8 Ingredients Butter, for greasing Generous 1 cup ricotta cheese 4 eggs, separated 1 tsp almond extract Generous 3/4 cup sugar Finely grated rind of 1 lime Toasted silvered almonds, to decorate Confectioners’ sugar, sifted, for dusting Directions Preheat the oven to 300F/ 150C.Grease and line a 9-inch / 23cm round cake pan. Beat together the ricotta, egg yolks, almond extract, and sugar. Stir in the almonds and lime rind. Whisk the egg whites in a clean bowl until they form soft peaks. Fold the whites lightly into the  ricotta mixture using a large metal spoon. Spread the mixture in the pan and bake in the preheated oven 50-60 minutes, until firm and lightly browned. Cool the cake in he pan for 10 minutes, then turn out onto a wire rack and sprinkle with silvered almonds. Leave to cool completely. Dust with confectioners’ sugar and serve. Enjoy!!  

West Coast Sparkle Cocktail

Inspired by the classic French 75, this cocktail is the perfect accompaniment to a spring day gathering of friends. Ingredients 1 oz. Momokawa Silver saké 1 Tbls Hibiscus Lavender syrup 1 Tbls fresh Meyer lemon juice 4-5 oz. Scharffenberger Brut Ice Directions In a cocktail shaker or mason jar filled halfway with ice, add saké,  Hibiscus Lavender syrup and lemon juice. Shake for 15-20 seconds. Strain into a glass and top with sparkling wine. Mocktail version: You can make a delicious non-alcoholic version of this drink. Substitute pear or apple juice for the saké,  and sparkling water for the sparkling wine. Cheers! Sonoma Syrup Lavender Simple Syrup 12.7 oz    

Halibut with Lemon Beurre Blanc

Ingredients Serves 4 1 shallot, minced 8 oz. white wine 2 oz. lemon juice 12 Tbls cold unsalted butter, cubed Salt and pepper, to taste 4 portions 6-8 oz. halibut fillets, skin removed by fishmonger Salt and pepper to taste 1 Tbls olive oil for sautéing Directions Combine shallots, white wine and lemon juice in saucepan over medium-high heat and reduce to 2 Tbls. Reduce heat to low. Add butter, one cube at a time, whisking until the mixture is fully emulsified. Season with salt and white pepper. Keep mixture (lemon beurre blanc) on stove but not on heat until ready to serve. Preheat oven to 400°. Season halibut with salt and pepper. Heat a large, heavy, ovenproof skillet over medium-high heat. Add oil and coat skillet. Sear fish in skillet for 2-3 minutes and flip to the second side. Place the skillet in the preheated oven and roast for an additional 8-10 minutes. Remove from oven and let rest for 2 minutes. Serve each portion with a spoonful of lemon beurre blanc. Enjoy!! Recipe …

Slow Roasted Lamb with Olives

Ingredients: 1 boned shoulder of lamb, about 1.5kg, from the meat counter      4 tsp Cooks’ Ingredients Anchovy Past      180g Halkidiki Pimiento-stuffed Greek Olives, roughly chopped      4 cloves garlic, sliced      50g raisins     20g pack fresh coriander, roughly chopped      2 tbsp clear honey    Finely grated zest of 1 lemon, plus 1 tbsp juice Directions 1. Preheat the oven to 425°F. Unroll the lamb joint and place on a board with the fat side face down. Trim off any areas of excess fat. Season with plenty of black pepper and spread with the anchovy paste. Scatter with about two-thirds of the olives, the garlic, raisins and about two-thirds of the coriander. 2. Roll up the meat and secure at 4cm intervals with kitchen string. Place in a small roasting tin with the join underneath and season. Roast for 30 minutes then reduce the oven temperature to 300°F, gas mark 2 and roast for a further 2½ hours. 3. Mix the honey with the lemon zest …

Pork Ragu over Creamy Polenta

Let’s call March like it is – the cruelest of months.( You are Welcome, April.) But hey, when it’s cold, wet, and stormy outside, there’s no better time to hunker down in your kitchen and cook up this Pork Ragu over Creamy Polenta . 8 servings Ingredients Pork: 3 Ib.skinless boneless pork shoulder,cut into 3 pieces Kosher salt, freshly ground pepper 1 Tbsp olive oil 1 large onion, finely chopped 6 garlic cloves, finely chopped 2 Tbsp . tomato paste 1/2 cup full-bodied red wine 1 28-oz. can whole peeled tomatoes 4 sprigs thyme 2 sprigs rosemary 2 bay leaves Polenta and Assembly Kosher salt 1 1/2 cups coarse polenta ( not quick-cooking) 1/4 cup unsalted butter 1/2 cup grated Parmesan ( from about 2 oz.), plus more for serving Freshly ground black pepper 1/2 cup chopped fresh parsley Olive oil ( for drizzling) Directions Pork: Season pork with salt and pepper. Heat oil in a large heavy pot over medium. Cook pork, turning often, until evenly browned, 10-12 minutes. Transfer to a platter and …

Raspberry Roulade

Ingredients Butter or oil, for greasing 3 eggs 1 egg white Generous 1/2 cup superfine sugar, plus extra for sprinkling 1 tsp vanilla extract 1/2 cup all-purpose flour, sifted Filling 3/4 cup raspberry  jam confectioners’ sugar, sifted, for dusting Directions Preheat the oven to 400F/200C. Grease a 13×8 inch/33×22 cm-jelly roll pan and line with nonstick parchment paper. Place the eggs, egg white, and sugar in a bowl over a pan of very hot water.Whisk with an electric mixer until pale and thick enough to leave a trail. Whisk in the vanilla extract, then fold in the flour lightly with a metal spoon. Spoon into the pan,spreading evenly. Bake in the preheated oven for 12-15 minutes, until golden brown and firm. Sprinkle a sheet of parchment paper with superfine sugar. Turn out the roulade onto the paper and peel off the lining paper. Trim the edges. Quickly roll up the sponge from one short side, with the paper inside. Cool completely. Carefully unroll the roulade, remove the paper and spread the  raspberry  jam over. Roll …

Summer Vegetable Risotto

    Spring is just around the corner. And I don’t know about you, but I am  looking forward to lighter food  that is  full of taste and texture. Ingredients: handful pine nuts handful blanched almonds ½ onion, finely chopped 2 cloves garlic, finely chopped 1tbs olive oil 300g Risotto rice 1 vegetable stock cube plus 1litre boiling water 150ml Eisberg Riesling 1 courgette, thinly sliced 100g fresh peas 100g asparagus, cut into bitesize pieces freshly ground black pepper few sprigs fresh flat-leaf parsley knob butter parmesan cheese, to serve ½ lemon, zest only Directions Lightly toast the nuts in a small dry frying pan for a few minutes until golden then set aside. In a large saucepan, gently fry the onion in the oil for 5 minutes until soft but not browned, then add the garlic and fry for another minute. Tip in the rice and stir well to coat all the grains in oil then add two ladles of hot stock, stirring gently until most of the stock is absorbed. Add the alcohol-free Riesling and cook gently until …

Blueberry & Passionfruit Drizzle Squares

  Ingredients makes 9 squares Scant 3/4 cup butter,softened plus extra for greasing 2 eggs Generous 3/4 cup superfine sugar 1 1/4 cups self-rising flour, sifted 1/3 cup milk Finely grated zest of 1 lemon 1 1/2 cups blueberries Syrup 4 ripe passionfruit 1 cup confectioners’ sugar, plus extra, sifted , for dusting Directions Preheat the oven to 375F / 190C .Grease  and line the bottom of a 9-inch/23-cm square cake pan. Whisk the  butter, eggs, and sugar until pale and fluffy.Fold in the flour lightly and evenly. Stir in the milk, lemon zest, and 1 1/4 cups of the blueberries. Spread into the cake pan. Bake in the preheated oven for 25-30 minutes, until firm and golden brown. Remove from the oven and left cool in the pan. Meanwhile, make the syrup. Scoop the pulp from a passionfruit and rub through a strainer. Discard the pips. Place the confectioners’ sugar and passionfruit juice in a saucepan and heat gently, stirring, until the sugar dissolves. Prick the warm cake with a fork, and spoon the …

Roast Salmon with Citrus Ginger Aïoli

Salmon is not indigenous to the Caribbean but works surprisingly well when infused with Caribbean flavors like ginger and citrus. INGREDIENTS 3 tablespoons olive oil Juice of 1 orange Juice of 1 lime 1 bunch fresh rosemary, chopped 1 inch ginger, peeled and grated 4 cloves garlic Sea salt and freshly ground black pepper 1 (2- to 2 1⁄2-pound) side of salmon, skin on 2 oranges, thinly sliced For the Citrus Ginger Aïoli: Juice and zest of 1 orange 1 cup mayonnaise 1 teaspoon Dijon mustard 2 tablespoons olive oil 1 teaspoon minced garlic 1 teaspoon peeled and grated fresh ginger Sea salt and freshly ground black pepper DIRECTIONS Preheat the oven to 500ºF. In a small bowl, combine the oil, orange and lime juices, rosemary, ginger and garlic and season with salt and pepper. Place the salmon in a large baking dish and pour the marinade on top. Arrange the orange slices on top of the salmon. Let marinate in the refrigerator for about 1 hour. To make the citrus ginger aïoli, in a small …

Sizzling Shrimp Scampi

             Ingredients       2 stick(s) unsalted butter, softened 3 large garlic cloves, very finely chopped 1 tablespoon(s) chopped flat-leaf parsley 2 teaspoon(s) chopped flat-leaf parsley 1 1/2 teaspoon(s) finely grated lemon zest 1 teaspoon(s) freshly squeezed lemon juice 1/2 teaspoon(s) chopped thyme leaves Kosher salt and freshly ground black pepper 3 pound(s) large shrimp, shelled and deveined, tails left on 1 tablespoon(s) thinly sliced basil leaves Crusty bread, for serving    Directions   Preheat the oven to 450°F. In a medium bowl, mix the butter with the garlic, 2 teaspoons of the parsley, the lemon zest, lemon juice, and thyme and season with salt and pepper. In a large gratin dish, arrange the shrimp, tails up, in a circular pattern. Dot the shrimp with the flavored butter and roast for about 10 minutes, until the shrimp are pink and the butter is bubbling. Sprinkle the shrimp with the remaining 1 tablespoon of chopped parsley and the basil leaves. Serve hot with bread.                                             serve 8

Three potato papillotes with blue cheese

Ingredients 2-3 (about 500g) long, slim sweet potatoes 1 large (about 200g) white-skinned potato 1 large (about 200g) red-skinned potato 75g butter in 1cm cubes 6 sprigs fresh thyme, rosemary or savoury Salt and pepper 150g mascarpone 75g Cotswold Blue or Blue Vinney or other blue cheese 4x36cm squaresof greaseproof paper or aluminium foil, or 4 medium oven bags Directions Step 1) Wash and paper-dry the potatoes. Slice the sweet potatoes very thinly crossways. Cut the other potatoes in half lengthways, then slice very thinly crossways. Keep the varieties separate. Step 2) Take one papillote and rub its centre with a little butter. On it place three rows of slightly stacked potatoes: sweet, white- then red-skinned. Dot with butter. Scatter over whole or chopped herbs, reserving 4 sprigs. Season. Gather up one papillote edge. Roll, twist and crimp the sides together to form a semi-circular purse shape; use heatproof clips or wooden pegs, if necessary. Do not puncture the paper. Repeat for the other 3 parcels and set in a steamer. Step 3) Cook for 30-35 minutes, if …

Butternut squash, kale, and crunchy pepitas tacos

   via Bay Area Bites Makes about 12 tacos; serves 4 to 6 Ingredients: Cashew Crema   2/3 cup raw cashews 1 teaspoon cumin seeds 6 tablespoons freshly squeezed lime juice (from about 3 limes) 1/4 cup water 2 teaspoons kosher salt Pumpkin Seeds     2 teaspoons vegetable oil 1/3 cup raw hulled pumpkin seeds 1/4 teaspoon cayenne pepper 1/4 teaspoon kosher salt Filling 2 tablespoons vegetable oil 3/4 cup finely chopped yellow onion 1 clove garlic, minced 3 cups 1/2-inch-diced butternut squash 1 teaspoon chile powder 2 teaspoons kosher salt 4 cups finely chopped kale Corn tortillas, warmed, for serving Chopped white onion, chopped fresh cilantro, and salsa of choice, for serving (optional) Instructions:   To make the crema, soak the raw cashews in room-temperature water to cover for at least 1 hour. Drain and reserve. Toast the cumin in a small, dry, heavy skillet over medium heat for about 1 minute, until fragrant. Transfer to a spice grinder, let cool, and grind finely. In a blender, combine the cashews, cumin, lime juice, water, …

Starbucks Lemon Loaf

Ingredients   1 1/2 cup(s) FLOUR 1/2 teaspoon(s) BAKING SODA 1/2 teaspoon(s) BAKING POWDER 1/2 teaspoon(s) SALT 3 EGGS 1 cup(s) SUGAR 2 tablespoon(s) BUTTER; Softened. 1 teaspoon(s) VANILLA 1 teaspoon(s) LEMON EXTRACT 1/3 cup(s) LEMON JUICE 1/2 cup(s) OIL LEMON ICING 1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon. 2 tablespoon(s) WHOLE MILK; I Used 2%. 1/2 teaspoon(s) LEMON EXTRACT Instructions Combine flour, baking soda, baking powder and salt in a bowl. Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl. Pour wet ingredient into the dry ingredients and blend until smooth. Add oil and mix well. Pour batter into a well greased 9×5-inch loaf pan. Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean. Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed. When the loaf is cool, remove it from pan and frost the top with the icing. Let …