Archive for May, 2011

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tamarind baked bananas

May 28, 2011

carribean baked bananas with tamarind sauce

4 ripe bananas
¼ cup Tamarind-Apricot Sauce (recipe below)
¼ cup packaged sweetened flaked coconut
¼ cup slivered almonds
1 tablespoon brown sugar
2 tablespoons melted butter (do not substitute margarine!)
juice of 1 lime or lemon

Method:
Preheat the oven to 350ºF. Peel the bananas and split lengthwise. Arrange in a buttered, shallow casserole dish. Spoon the tamarind sauce over the bananas, then top with the coconut and almonds. Mix the brown sugar with the melted butter and pour over the bananas. Bake ripe bananas for 20 minutes; if the bananas are not very ripe, bake for 30 minutes.

Serve hot.

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Tamarind-Apricot Sauce

1 (8-ounce) can sweetened tamarind nectar
4 ounces apricot jam
2 tablespoons honey
1 teaspoon Dijon-style mustard (optional)
Combine the tamarind nectar and apricot jam and bring to a boil. Continue to boil until the mixture thickens. Stir in the honey. Add the mustard if desired. Serve cold.

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amazing. everyone loved this. we didn’t even have half the ingredients; just made some funny tamarind-brownsugar sauce, and it was perfect.

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warm spinach dip

May 28, 2011

roast garlic

fry onions

wilt spinach with a bit of stock

throw into food processor with a little stock, cream cheese, ricotta, yogurt, marscapone, or any combination

i seasoned with amchur (mango) powder, salt, pepper, nutmeg, and coriander.

bake at 350.

AMAZING! needs artichokes, though.

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walnut-stuffed figs

May 27, 2011

walnut-stuffed dried figs

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walnut and hazelnut yogurt dip

May 27, 2011

walnut and hazelnut yogurt dip

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thai coCOnut tapioca pudding

May 26, 2011

THAi COCoNUT TaPIOCa PUDDING

(PlEASE eXcusE tHE BROKEN CaPS lOCK KEY…)

* 1 2×1-inch piece fresh ginger, peeled, sliced
* 1 1×1-inch piece fresh galangal,* peeled, sliced
* 10 Thai basil leaves*
* 6 fresh cilantro sprigs
* 2 kaffir lime leaves* or 2 teaspoons grated lime peel
* 1 tablespoon sliced lemongrass*
* 2 cups water

* 2 cups whole milk
* 1/2 cup sugar
* 1/2 cup small pearl tapioca* (not quick-cooking)
* 1 13.5- to 14-ounce can unsweetened coconut milk*

* 1 large mango, peeled, cut into cubes
* 1 tablespoon fresh lime juice
* Pinch cayenne
* Thai basil

Combine first 6 ingredients in food processor; blend 20 seconds. Transfer to medium saucepan; add 2 cups water and bring to boil. Remove pan from heat and let steep uncovered 20 minutes. Pour mixture into strainer set over heavy large saucepan; press on solids to release flavored liquid. Discard solids in strainer.

Add milk and sugar to flavored liquid in pan; bring to boil. Stir in tapioca; return to boil. Reduce heat to medium and simmer uncovered until pudding thickens and is reduced to 2 1/4 cups, stirring frequently, about 35 minutes. Stir in coconut milk (pudding will be runny). Transfer to bowl. Cover and refrigerate overnight.

Toss mango cubes, lime juice, and cayenne in medium bowl. Divide tapioca among 6 stemmed glasses or bowls. Top with mango mixture; garnish with basil sprigs.

we didn’t have half of the ingredients and it turned out anyway like the most amazing pudding i’ve ever made (even better than home-baked-bread-pudding!)

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salted fudge brownies

May 25, 2011

SALTED FUDGE BROWNIES

Ingredients

* 1 1/2 sticks unsalted butter

* 2 ounces unsweetened chocolate, finely chopped

* 1/4 cup plus 2 tablespoons unsweetened cocoa, sifted

* 2 cups sugar

* 3 large eggs

* 1 1/2 teaspoons pure vanilla extract

* 1 cup all-purpose flour, sifted

* 1/2 teaspoon kosher salt/other coarse salt

Directions

1. Preheat the oven to 350F. Butter a 9-inch square pan.

2. In a large saucepan, melt the butter with the unsweetened chocolate over very low heat, stirring occasionally. Remove from the heat. Whisking them in one at a time until thoroughly incorporated, add the cocoa, sugar, eggs, vanilla and flour. Pour the batter into the prepared pan and smooth the surface. Sprinkle the salt evenly over the batter. Using a butter knife, swirl the salt into the batter.

3. Bake the brownies in the center of the oven for about 35 minutes, until the edge is set but the center is still a bit soft and a toothpick inserted into the center comes out coated with a little of the batter. Let the brownies cool at room temperature in the pan for 1 hour, then refrigerate just until they are firm, about 1 hour.

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these photos are magical. i had to do it. five minutes into their baking, i feel drunk off the smell. will update.

UPDATE: wow. just wow.

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fig, goat cheese, and honey-onion oatmeal bake

May 24, 2011

i have no idea what to call this. a “bake” will have to do.

cook steel-cut oats until they are soft outside and crunchy and nut-like inside. simultaneously start a saucepan with water and a pan with butter.

fry onions in pan.

boil figs with honey and a cinnamon stick until soft. turn upside-down and slice off tops, forming little round bowls.

add a little fig liquid to the onions and cook until caramelized.

stuff figs with goat cheese and caramelized onions.

generously butter a pan and fill pan halfway with oatmeal. salt lightly. layer figs on top. drizzle with honey and bake. i invented some temperature, maybe 325. baked til tips of onions browned.

absolutely phenomenal. the crunchy, nutty oats with the creamy honey goat cheese… the different kinds of sweet…. amazing!!!!!

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