I'm not a big fan of leftovers in their original form so I tend to trick them out in different recipes.
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Thursday, May 13, 2010
Juan Colorado Leftovers
I'm not a big fan of leftovers in their original form so I tend to trick them out in different recipes.
Wednesday, November 04, 2009
Purple Cauliflower Curry
INGREDIENTS
2 tablespoons curry powder
1 1/2 teaspoons garam masala
1 teaspoon cumin
1/4 cup olive oil
2 medium onions , chopped fine (about 2 cups)
12 ounces potatoes , scrubbed and cut into 1/2-inch pieces (about 2 cups)
2 heads of roasted garlic ,
1 tablespoon finely grated fresh ginger
1 serrano chiles , ribs, seeds, and flesh minced
1 tablespoon tomato paste
1/2 medium head purple or white cauliflower , trimmed, cored, and cut into 1-inch florets (about 4 cups)
1 can (14 1/2 ounces) diced tomatoes , pulsed in food processor until nearly smooth with 1/4-inch pieces visible
1 1/4 cups water
1 (15 ounce) can chickpeas , drained and rinsed
1/2 cup heavy cream or coconut milk
INSTRUCTIONS
Roast all vegetable for 40 min at 400 F, dusted with curry powder, cumin, salt, pepper and olive oil
Toast curry powder and garam masala in small skillet over medium-high heat, stirring constantly, until spices darken slightly and become fragrant, about 1 minute. Remove spices from skillet and set aside.
Heat 3 tablespoons oil in large Dutch oven over medium-high heat until shimmering. Add onions and potatoes and cook, stirring occasionally, until onions are caramelized and potatoes are golden brown on edges, about 10 minutes.
Reduce heat to medium. Clear center of pan and add remaining tablespoon oil, garlic, ginger, chile, and tomato paste; cook, stirring constantly, until fragrant, about 30 seconds. Add toasted spices and cook, stirring constantly, about 1 minute longer.
Add tomatoes, chickpeas, potatoes, cauliflower and 1 teaspoon salt; increase heat to medium-high and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits. Cover and reduce heat to medium. Simmer briskly, stirring occasionally, until vegetables are heated through.
Saturday, October 24, 2009
Pumpkin Beer Bread
I just made this tonight to go with a home made Tomatoes From The Garden Soup. Very tasty.
I wanted to try pumpkin beer, as I had it on hand and it's a bit sweet. It went very well with the soup but was sweet enough to use for bread pudding or shortcake. This is very easy and smells and just like home-made yeast bread, without the kneading. In fact, the key is not to stir it very much so the beer bubbles remain inflated. Make sure to pick a beer with lots of CO2.
I think I may try a Lambic raspberry beer for a dessert treat, and Rogues Dead Guy Ale for Chili.
3 cups flour
1 tablespoon baking powder
3 tablespoons sugar
1 teaspoon salt
1 bottle (12 ounces)pumpkin beer, at room temperature
Preheat the oven to 375°F. In a mixing bowl, combine all the dry ingredients. Add the beer all at once, mixing as little as possible; the batter should be lumpy.
Pour the batter into a 9-x-5-x-3-inch loaf pan and brush with the melted butter. Bake in the oven for 35 to 40 minutes, or until an inserted skewer comes out clean. Turn out onto a rack to cool.
Wednesday, October 21, 2009
Lime Ginger Pineapple Upside Down Gingerbread Cake
You can use a 9-inch pan with sides that are at least 2 inches high. Alternatively, a 10-inch ovensafe skillet (either cast iron or stainless steel) can be used not only to cook the pineapple but to bake the cake as well. If using a skillet instead of a cake pan, cool the juices directly in the skillet while making the batter; it's OK if the skillet is still warm when the batter is added. I like it with Whipped cream that has candied ginger and lime zest folded in, ice cream is good too. This is best served warm and I heat up the left over slices in the microwave for about 10 sec.
I recommend pairing this with an amazing Erath 2008 late harvest Pinot Blanc that I was fortunate to taste yesterday at the winery. This is a sweet wine with enough acid and complexity to stand up to the pineapple''''''s acid. The wine is only available at the winery but what beautiful weather for a bit of a road trip.
INGREDIENTS
Pineapple Topping | |
1 | medium fresh pineapple (about 4 pounds), prepared according to illustrations below (about 4 cups prepared fruit) |
1 | cup firmly packed light brown sugar (7 ounces) |
1 | tablespoon grated lime zest |
1/4 | cup fresh squeezedlime juice |
3 | tablespoons unsalted butter |
1/2 1/2 | teaspoon vanilla extract teaspoon grated ginger root |
Cake | |
1 1/2 | cups unbleached all-purpose flour (7 1/2 ounces) |
1 1/2 | teaspoons baking powder |
1/2 | teaspoon table salt |
3/4 | teaspoon ground ginger |
8 | tablespoons unsalted butter (1 stick), softened but still cool |
3/4 | cup granulated sugar (5 1/4 ounces) |
1 2 | teaspoon vanilla extract tablespoons molasses |
2 | large eggs at room temperature |
1 | egg white at room temperature |
1/3 | cup whole milk at room temperature |
INSTRUCTIONS
1. Lightly spray 9-inch round, 2-inch deep cake pan with nonstick cooking spray; set aside.
2. For the pineapple topping: Combine pineapple, brown sugar, ginger, and lime zest in 10-inch skillet; cook over medium heat, stirring occasionally during first 5 minutes, until pineapple is translucent and has light brown hue, 15 to 18 minutes. Empty fruit and juices into mesh strainer or colander set over medium bowl. Return juices to skillet, leaving pineapple in strainer (you should have about 2 cups cooked fruit). Add lime juice to skillet and simmer juices over medium heat until thickened, beginning to darken, and mixture forms large bubbles, 6 to 8 minutes, adding any more juices released by fruit to skillet after about 4 minutes. Off heat, whisk in butter and vanilla; pour caramel mixture into prepared cake pan. Set aside while preparing cake. (Pineapple will continue to release liquid as it sits; do not add this liquid to already-reduced juice mixture.)
3. For the cake: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Whisk flour, baking powder, salt, and ginger in medium bowl; set aside.
4. In bowl of standing mixer fitted with flat beater, cream butter and sugar at medium-high speed until light and fluffy, 3 to 4 minutes. Reduce speed to medium, add vanilla and molasses, and beat to combine; one at a time, add whole eggs then egg white, beating well and scraping down bowl after each addition. Reduce speed to low; add about one-third of flour mixture and beat until incorporated. Add half of milk and beat until incorporated; repeat, adding half of remaining flour mixture and remaining milk, and finish with remaining flour. Give final stir with rubber spatula, scraping bottom and sides of bowl to ensure that batter is combined. Batter will be thick.
5. To bake: Working quickly, distribute cooked pineapple in cake pan in even layer, gently pressing fruit into caramel. Using rubber spatula, drop mounds of batter over fruit, then spread batter over fruit and to sides of pan. Tap pan lightly against work surface to release any air bubbles. Bake until cake is golden brown and toothpick inserted into center of cake comes out clean, 45 to 50 minutes. Cool 10 minutes on wire rack, then place inverted serving platter over cake pan. Invert cake pan and platter together; lift off cake pan. Cool to room temperature, about 2 hours; then cut into pieces and serve.
Sunday, July 19, 2009
Cooking With All Things Trader Joe's
Here at Taste we are very, very fond of Trader Joe's. When I was living in Canada, I didn't buy shoes or clothes when I visited the USA, I bought Trader Joe's staples and declared mango salsa and eggplant tapenade at the border. My husband, who has a sweet tooth, can't go very long without Gingeroo cookies, or a little box of something chocolate.
Saturday, May 02, 2009
Web 2.O A Taste of Social Media Ethics
Here at Taste! I reach out to the web through my joy of food and wine! This is one of the best ways to find new and old friends and share a world of discoveries through my line of sight, smell, taste, ears and sensations.
Monday, March 16, 2009
Fresh Oysters and Irish Whisky
I love oysters on the half shell. I have had amazing oysters that looked like art at C restaurant in Vancouver B.C. I've had them big and small, from all over the world. I found my favorite combination at a small Ottawa, Ontario Canada restaurant called the Whalebone Oyster House, recommended by Norman Hardie Winery in Southern Ontario.