July 2006
Mon Tue Wed Thu Fri Sat Sun
« Jun   Aug »
 12
3456789
10111213141516
17181920212223
24252627282930
31  

Day July 4, 2006

Entries 5 Total

Cauliflower Pilaf

Jul 4, ’06

Adapted from delicious. Magazine

Ingredients:
cauliflower, cut into florets
3 cups of basmati rice
4 tbsps of curry powder
3 cups of vegetable stock
1 onion, finely chopped
2 bay leaves
1 cinnamon stick
a handful of cilantro leaves, finely chopped
oil

1. Heat oil in a large skillet. Cook onions until soft. Add cauliflower and rice and cook, while stirring, for 5 minutes. Add curry powder and cook for another minute. Add stock, bay leaves and cinnamon and bring to a boil. Reduce heat to low, cover and cook for about 15 minutes, or until rice is cooked and all water has been absorbed.
2. Fluff rice with a fork and sprinkle with cilantro.

Comments (0)

Salmon and Scallop Boudin on Green Papaya Matchsticks

Jul 4, ’06

Adapted from delicious. Magazine

Ingredients:
4 skinless salmon fillets
6 scallops
1 red chili, seeded and finely chopped
1 garlic clove
lime zest
1 bunch of cilantro leaves, finely chopped
1 tbsp fish sauce
1 eggwhite, lightly beaten
the top layer of coconut milk in a can, chilled

For the green papaya salad:
1 green papaya,peeled and cut into thin matchsticks
12 cherry tomatoes, roughly chopped
a handful of cilantro leaves
1 tbsp fish sauce
2 tbsp lime juice
1 tbsp brown sugar

1. Make the sausages. Process salmon and scallops in a food processor until smooth. Add chili, garlic, lime zest, half of the cilantro and fish sauce and process. Slowly add eggwhite and coconut milk and purée. Scoop some mixture on aluminum foil lined with saran wrap. Roll into fat sausages and twist ends until tight and bouncy. Chill overnight.
2. Make the salad. Combine papaya, tomatoes and cilantro in a bowl. In a small screw-top jar, shake fish sauce, lime juice and sugar. Pour over salad before serving.
3. When ready to serve, poach wrapped sausages in simmering water for about 10 minutes. Let stand for another 10. Unwrap and slice and serve on top of the papaya salad.

Note: The green papaya photo above does not include tomatoes.

Comments (0)

Tomato Bruschetta

Jul 4, ’06

Adapted from delicious. Magazine

Ingredients:
8 sourdough bread slices
2 garlic cloves, halved
4 small vine-riped tomatoes, sliced thinly
16 anchovy fillets
shredded basil leaves
salt
olive oil

1. Toast the bread for a few minutes until golden brown. While the bread is still hot, top on one side with garlic and brush with olive oil. Top each with tomato, anchovy and drizzle with some more olive oil. Season with salt and serve with basil leaves.

Comments (0)

Grilled Squid with Parsley and Caper Salad

Jul 4, ’06

Adapted from a delicious. Magazine recipe using caperberry

Ingredients:
4 squid hoods, cleaned
1 small bottle of capers
a handful of flat parsley, finely chopped
1 preserved lemon, sliced thinly
red wine vinegar
croutons
olive oil

1. Rub the squid all over with olive oil. Heat a chargrilled pan and cook for 3 minutes per side. Remove from heat, drizzle with more olive oil and sprinkle with some of the parsley.
2. Combine the rest of the parsley with the lemon slices, capers and croutons. Toss with red wine vinegar and serve with the squid.

Comments (0)

Banana Fritters with Caramel Sauce and Vanilla Ice Cream

Jul 4, ’06

Adapted from delicious. Magazine

Ingredients:
4 small bananas, halved lengthwise
1 cup flour, sifted
1/4 tsp turmeric
3 tbsps unsalted butter
1 tsp vanilla extract
1/4 cup thin cream
3 tbsps brown sugar
French vanilla ice cream
salt
oil for frying

1. Make caramel sauce. In a small pan, melt butter and stir in sugar, thin cream and vanilla over medium heat and bring to a slow boil. Stir ocassionally until syrup is thick. Set aside.
2. Place the flour, turmeric and a pinch of salt in a bowl. Whisk in a little bit of water until combined but not too much to avoid toughening the batter.
3. In a deep frying pan, heat some canola oil. When ready to fry, dip banana pieces in batter and fry for 1 minute per side. Turn and fry for another minute. Drain on paper towels, serve with ice cream and top with caramel sauce.

Comments (0)