Green Beans with Salsa

An easy to prepare green beans recipe with tomato and chile salsa. A southwestern twist on the classical haricots a la Provencale recipe.

Ready in:

  • Prep time: 5 minutes
  • Cook time: 6 minutes
  • Yield: Serves 4

One of my mother’s quick and easy dinner vegetable side dishes is this green beans with salsa.

Similar to the southern French classic of green beans with tomatoes, garlic, and onions, this dish takes a southwestern detour and uses salsa, which has the same ingredients as the French dish, with the addition of chilies.

It’s perfect for the summer when fresh green beans are plentiful. The trick of course to great tasting green beans is getting fresh beans!

The best come from neighborhood gardens or the local farmers market. Look for beans that break when you bend them. Limp beans are old and won’t taste good.

If the beans have strings, remove them as part of prep. As you snap the beans to remove the stem end, pull down the side of the bean to draw out the tough string that sometimes accompanies green beans.

Note there are many kinds of salsa! Typically salsas are comprised of tomatoes and chiles (cooked, canned, or fresh), chopped onions, garlic, vinegar, and oil. For years we made our own salsa using canned tomatoes and chiles. Now there are some store-prepared salsas that are just as good as the salsas we used to make at home. Any prepared salsa (cooked, not raw) will work with this recipe, whether you make it from scratch or buy it already made.

Ingredients

  • Fresh green beans – 1 1b, strings removed, stem end cut off, cut into even sized pieces, approximately 2″ long
  • 1 tablespoon salt
  • 1 tablespoon extra virgin olive oil
  • Prepared salsa

Method

1 Boil the green beans: In a medium sized pot, add enough water to cover the beans (about 2 quarts). Add 1 tablespoon of salt for every 2 quarts of water. Bring the water to a boil. Add the beans and boil with the pot uncovered for 5 minutes. Remove from stove, strain out the beans, set aside.

2 Heat olive oil, add beans and salsa:  Put the empty (dry) pan back on the stove over high heat and add the olive oil. Let this heat up for 1 minute, then toss in the beans and about 1/2 cup of prepared salsa.

Toss to combine and cook 1 minute. Add salt or more salsa to taste.

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Categories: Salsa   Tags: , , ,

Curry Rice Salad

Curry rice salad prepared with brown rice, curry powder or paste, bell pepper, green onions, celery, snow peas, raisins, apple, cilantro, and sesame oil.

Ready in:

  • Yield: Serves 4 to 6

Years ago when I was living in Japan I bought a high-tech rice cooker with a 14 hour timer and settings for white and brown rice. Occasionally I would make much too much rice, especially brown rice. Not wanting to eat it plain, I invented this curry rice salad as tasty way to stretch out my rice leftovers.

Over the years the recipe has expanded beyond curry, cilantro, apples, and raisins to include many other ingredients, again usually whatever might work that’s in the fridge.

This curry salad is ideal to cook ahead as the flavors blend better after the salad has sat in the refrigerator overnight. And it is easy to cook in large quantities for summer potlucks and barbeques.

The secret to this recipe is the cilantro, raisins, and chopped apple. Sesame oil is a nice touch. You can also add shrimp, large or small, to it to make it more of a cold main salad dish.

The salad gets better the longer it sits in the fridge (to a point) because of the absorption of the curry oil. So it is a good idea to make a big batch because the leftovers are even better.

Ingredients

  • Short grain brown rice – 1 to 1 1/2 cup, best is organic
  • One large yellow onion – chopped.
  • Curry paste or curry powder – yellow or red Indian (not Thai)*
  • Olive oil
  • Cumin
  • Chili pepper
  • Sesame oil
  • Cilantro – chopped
  • Raisins – one cup
  • One apple – cored and chopped (not peeled)
  • Honey
  • Salt
  • Celery – chopped (optional)
  • Snow peas – stringy ends chopped off, then chopped (optional)
  • Bell pepper, red, green, or yellow – chopped (optional)
  • Green onions – chopped (optional)

Method

1 Prepare the brown rice: Put rice in a big pot, add 1 3/4 cups of water for every cup of rice, bring to a boil, cover, lower the heat on very low, let simmer for 45 minutes, take off heat and keep covered for at least another 10 minutes.

2 Prepare onions and curry oil: In a large saucepan heat 1/4 cup of olive oil on medium high heat. Add a couple heaping tablespoons of curry paste (if it is mild) or add a couple of tablespoons of mild curry powder. Add a dash of chili pepper and cumin and a few drops of sesame oil if you have it. Let the curry simmer for a minute. Add the chopped yellow onion and cook until translucent.

3 Mix rice and onions: In a large mixing bowl, put in the hot rice and then fold in the onions with the curry infused oil in which they were cooked. You’ll need to use a strong wooden spoon to mix. Taste test the rice at this point. If it needs more curry flavor, heat some more curry powder, chili, and cumin in olive oil for a few minutes and add to the rice to desired spiciness.

4 Add other ingredients to taste – cilantro, raisins, apple, celery, snow peas, bell pepper, green onions. Add a couple tablespoons of honey. Add a dash of salt to taste.

5 Chill and serve.

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Categories: Gluten-Free   Tags: , , ,

Huevos a la Mexicana

Huevos a la Mexicana are Mexican style scrambled eggs, cooked in a sauce of tomatoes, onions, and jalapeño. Like huevos rancheros, but scrambled. EASY and so good!

Ready in:

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Yield: Serves 2 to 4

Huevos al la Mexicana, or Mexican-style eggs, are eggs cooked and scrambled in a tomato-based salsa. They are a lot like huevos rancheros, but because they are scrambled, they’re less fussy and easier to make.

My mother has been making these “huevos” (pronounced weh-vose, with the beginning like “when” without the n) for our family forever. In fact, our shortcut word for them is simply “huevos”. It’s one of my favorite ways to make eggs!

Try to avoid handling jalapeño peppers with your bare hands. Remove the pepper from the jar with a fork, place on a small plate, and cut with a knife holding the pepper with the fork. If you by accident rub your eyes after directly handling a jalapeño pepper, you’ll never forget it. The stinging can be quite painful. If that happens wash your eye out directly with water.

Ingredients

  • 6 fresh eggs
  • 2 green onions, chopped all the way including the green parts
  • 1 fresh tomato, peeled and chopped if in season, (2 tomatoes from a can if good fresh tomatoes are not available)
  • One canned jalapeño pepper, sliced
  • 2 Tbsp olive oil
  • Oregano, a sprinkling of fresh if available, dry if not
  • Salt, one shake from a salt shaker for every egg used
  • Cilantro leaves, fresh and chopped, a couple of Tbsp

Method

1 Sauté onions, add tomatoes, oregano, jalapeño: Heat olive oil in a large frying pan on medium high heat. Add the onions and brown them for a minute or two.

Add the chopped tomatoes and let them cook for a few minutes on medium high until they are somewhat cooked and mushy and some of the moisture has evaporated. It’s okay if the tomatoes brown a bit.

Add the oregano. Add the jalapeño.

2 Add eggs and scramble them into the sauce: Crack the eggs directly into the pan with the sauce. Add salt. Stir the mixture with a spatula to mix in the sauce and to lightly scramble the eggs.

Remove from heat when the eggs are cooked to the desired consistency.

If you are using a cast iron pan, remove the eggs from the pan and put into a serving bowl. Otherwise the eggs will continue to cook in the heat of the pan.

3 Serve: Sprinkle the eggs with chopped fresh cilantro. Serve with bread or heated tortillas. Serves 2 or 3, depending on how many eggs per person you want.

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Categories: Breakfast and Brunch   Tags: , , ,

Crab Mango and Avocado Salad

Crab mango salad with avocado! Dungeness crab lump meat gently folded with cilantro, lime, avocado and mango. Served with a citrus mango sauce.

Ready in:

  • Prep time: 15 minutes
  • Yield: Serves 4

I first encountered a crab mango salad at Fringale, the exquisite French-Basque restaurant on 4th St. in San Francisco. Recently at a restaurant in LA I had another delicious crab mango salad, this time with avocado and surrounded by peeled ruby red grapefruit sections. I’ve been dreaming about it ever since!

Ingredients

For the sauce:

  • 1 Tbsp extra virgin olive oil
  • 1 ripe mango, peeled, pitted and diced
  • 1/4 cup of water
  • 1 teaspoon freshly squeezed lemon juice
  • Salt and freshly ground pepper to taste

For the salad:

  • 1 lb of fresh lump Dungeness crabmeat, picked through to remove the small pieces of shell or cartilage
  • 1 1/2 Tbsp freshly squeezed lime juice
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp cilantro leaves, finely chopped
  • 2 teaspoons mint leaves, finely chopped
  • 1 Tbsp minced shallot or purple onion
  • 1 medium sized mango, peeled, pitted, and diced (See How to Cut a Mango)
  • 1 firm but ripe avocado, pitted, peeled, and diced
  • Tabasco sauce
  • Salt and freshly ground pepper to taste

Optional: ruby red grapefruit sections, peeled

Ingredients

For the sauce:

  • 1 Tbsp extra virgin olive oil
  • 1 ripe mango, peeled, pitted and diced
  • 1/4 cup of water
  • 1 teaspoon freshly squeezed lemon juice
  • Salt and freshly ground pepper to taste

For the salad:

  • 1 lb of fresh lump Dungeness crabmeat, picked through to remove the small pieces of shell or cartilage
  • 1 1/2 Tbsp freshly squeezed lime juice
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp cilantro leaves, finely chopped
  • 2 teaspoons mint leaves, finely chopped
  • 1 Tbsp minced shallot or purple onion
  • 1 medium sized mango, peeled, pitted, and diced (See How to Cut a Mango)
  • 1 firm but ripe avocado, pitted, peeled, and diced
  • Tabasco sauce
  • Salt and freshly ground pepper to taste

Optional: ruby red grapefruit sections, peeled

Method

1 Make the sauce: Heat 1 Tbsp extra virgin olive oil in a small pan over medium heat. Add dice mango from 1 whole mango, season with salt and pepper. Cook, stirring, for about 3 minutes until the fruit is very tender.

Add 1/4 cup water, bring to a boil and remove from heat. Stir in 1 teaspoon of lemon juice.

Pour the mixture into a blender and purée until smooth. Chill.

Alternatively, if you are pressed for time, put all of the sauce ingredients into a blender and purée.

2 Gently combine crab meat with mint, shallots, lime juice, olive oil, cilantro, tabasco: In a bowl place the crab meat, 2 teaspoons of the cilantro, 1 teaspoon of the mint, the chopped shallot, a Tbsp of lime juice, 2 Tbsp of extra virgin olive oil, 10 drops of Tabasco sauce, and salt and pepper to taste. Mix carefully with a fork, to avoid breaking up the larger lumps of crab meat. Set aside.

3 Combine mango, avocado, olive oil, lime juice, cilantro, mint, tabasco: In a separate bowl add diced mango from one whole mango, diced avocado, 1 Tbsp olive oil, 1/2 Tbsp of lime juice, the remaining cilantro and mint leaves, 10 drops of Tabasco, and salt and pepper to taste. Mix gently with a spoon, taking care not to mush the avocado pieces.

4 Assemble the salad: Spoon some mango avocado mixture on to a chilled plate, gently mound some crab mixture over it. Garnish with cilantro leaves.

For a tasty added touch if you have them, arrange peeled sections of sweet ruby red grapefruit around the salads. The grapefruit provides a flavorful complement to the crab salad.

Alternatively you can use small tureens or dessert bowls for individual molds, line the mold with plastic wrap, then layer the crab mixture and the mango avocado mixture. Chill in the refrigerator for 1 to 2 hours. When you are ready to serve, gently remove the salads from the molds onto individual plates.

Serve the sauce on the side.

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Categories: Breakfast and Brunch   Tags: , , ,

Mom’s Cold-Season Chicken Soup

This light chicken broth soup is perfect for cold season! It’s easy to digest and made with homemade chicken stock.

Ready in:

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 3 to 4

Mom and dad are both sick this week with a “rotten cold” that is keeping them feeling pretty miserable – coughing, sneezing, grumpy, etc.

Mom made a delicious chicken soup today with just chicken broth and vegetables, no chicken meat. It was so good, I just had to get the instructions down before I forgot.

The most important thing of course is the chicken stock. If it all possible use chicken stock you’ve made from bones or backs (see chicken stock recipe.)

If you are looking for a more robust chicken soup, check out our Chicken Noodle Soup made with stock from a whole chicken.

Ingredients

  • 4 cups of homemade chicken stock
  • Fat from the homemade chicken stock
  • 1 yellow onion, peeled and chopped
  • 2 carrots, sliced in 1/4-inch slices (about the same amount as onion)
  • 2 celery stalks, sliced in 1/4-inch slices (about the same amount as the onion)
  • 1 Tbsp fresh parsley leaves
  • 1 Tbsp of chopped greens from a green onion (green part of the green onion) or chives
  • 1/4 teaspoon poultry seasoning (ground sage and thyme)
  • 1/8 teaspoon (a pinch) of crushed red pepper flakes (or a small pinch of cayenne)
  • Salt and freshly ground black pepper to taste

Ingredients

  • 4 cups of homemade chicken stock
  • Fat from the homemade chicken stock
  • 1 yellow onion, peeled and chopped
  • 2 carrots, sliced in 1/4-inch slices (about the same amount as onion)
  • 2 celery stalks, sliced in 1/4-inch slices (about the same amount as the onion)
  • 1 Tbsp fresh parsley leaves
  • 1 Tbsp of chopped greens from a green onion (green part of the green onion) or chives
  • 1/4 teaspoon poultry seasoning (ground sage and thyme)
  • 1/8 teaspoon (a pinch) of crushed red pepper flakes (or a small pinch of cayenne)
  • Salt and freshly ground black pepper to taste

Method

1 Sauté onion, carrots, and celery: In a 4 qt saucepan, heat a tablespoon of chicken fat (that has risen to the surface and solidified from your homemade stock) on medium high heat. If you don’t have enough chicken fat, you can add some olive oil. Sauté the vegetables in the fat until the carrots are almost done.

2 Add seasonings: While you are sautéing the vegetables, add the seasoning – the poultry seasoning, the crushed red pepper flakes, a pinch of salt and a pinch of pepper. Seasoning like this during the cooking of the vegetables brings out their flavor. According to my mother, crushed red pepper flakes or cayenne is very helpful for a cold, which is why it is part of this recipe.

3 Add stock and simmer: Add the 4 cups of chicken stock. Bring to a low simmer. Cook until the carrots are just cooked through (about 5 to 10 minutes).

4 Add the fresh parsley and green onion greens. Check seasonings (you will likely need to add more salt) and adjust to taste.

Serve with (at least) day old crusty French bread.

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Categories: Soup and Stew   Tags: ,

Molasses Spice Cookies

Big and chewy molasses spice cookies! Like gingersnap cookies, but thicker and chewier.

Ready in:

  • Prep time: 20 minutes
  • Cook time: 15 minutes
  • Yield: Makes 18 large cookies

Think gingersnap cookies, but bigger and chewy. Now you have molasses spice cookies, so good!

The Incredible Hulk of molasses cookies. Highly spiced with cinnamon, allspice, cloves, vanilla, and of course ginger, and sweetened with sugar and rich molasses, these are the best crinkle cookies, for holidays or anytime of the year.

This recipe for these cookies is barely adapted from Cook’s Illustrated’s Best Recipe Cookbook, and is one of our favorites!Here’s a hint on preparation – don’t reduce the amount of sugar, the cookies won’t be chewy if you do (I found this out the hard way and had to make a second batch).

Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons of baking soda
  • 1/2 teaspoon of salt
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground allspice
  • 3/4 teaspoon ground cloves
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1/2 cup dark brown sugar, packed
  • 1/2 cup granulated sugar, plus 1/3 cup for rolling cookies
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup molasses

Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons of baking soda
  • 1/2 teaspoon of salt
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground allspice
  • 3/4 teaspoon ground cloves
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1/2 cup dark brown sugar, packed
  • 1/2 cup granulated sugar, plus 1/3 cup for rolling cookies
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup molasses

Method

1 Whisk together flour, baking soda, spices: Preheat oven to 375°F. Vigorously whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, allspice in a bowl and set aside.

2 Prepare butter, sugar, and wet ingredients: Use an electric mixer and beat the butter for 2 minutes. Add the brown sugar, and 1/2 cup granulated sugar and beat until light and fluffy, about 3 minutes with mixer set at medium speed. Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Scrape down sides of bowl with a rubber spatula.

3 Add dry ingredients to wet ingredients: Add dry ingredients and beat at low speed until just combined, about 30 seconds.

4 Make dough balls, roll them in sugar: Place remaining 1/3 cup of granulated sugar in a shallow bowl. Working with 2 Tbsp of dough each time, roll dough into 1 3/4 inch balls. Roll balls in sugar and place on un-greased cookie sheets, spacing them 1 1/2 to 2 inches apart.

5 Bake: Bake at 375°F until the outer edges of the cookies begin to set and centers are soft and puffy, about 11 to 13 minutes. Cool cookies on sheets for 2 to 3 minutes before transferring them to cooling racks .

Do not overcook! The centers of the cookies should be somewhat soft and spongy when you take them out of the oven, otherwise they will end up hard and dry.

Optional Glaze

When cookies have cooled, lay out over a sheet of wax paper. Sift 1 1/4 cups of confectioner’s sugar (powdered sugar) and then whisk with 2 Tbsp of milk until smooth. Dip spoon into glaze and dribble over cookies.

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Categories: Cookie   Tags: , ,

Fish Tacos

Make fish tacos with fresh fish fillets, corn tortillas, salsa, avocado, and coleslaw with this quick and easy fish taco recipe.

Ready in:

  • Cook time: 20 minutes
  • Yield: Serves 4

In Mexico, practically every meal is accompanied by a stack of fresh warm corn tortillas, much in the way that bread is served here in America. As you eat, you can wrap whatever is on your plate in a fresh tortilla, and voilá, you have a taco.

Almost everything tastes good in a taco smothered with fresh salsa, and that goes for fish as well. Preparing fish tacos is much like preparing a sandwich; it’s all in the assembly. For these fish tacos you will be preparing and then assembling the fish, the tortillas, the salsa, and the cabbage or lettuce.

Ingredients

  • 1 lb of very fresh fish fillets – (Good fish for tacos are firm fish like swordfish or halibut)
  • Salt and pepper
  • Olive oil
  • 1 doz corn tortillas (3 tortillas per person)
  • Vegetable oil or butter (optional, depending on how you heat your tortillas)
  • Salsa – (see Mango Salsa Recipe)
  • 1 ripe Avocado
  • Cabbage (or iceberg lettuce)
  • Cider vinegar
  • Salt

Ingredients

  • 1 lb of very fresh fish fillets – (Good fish for tacos are firm fish like swordfish or halibut)
  • Salt and pepper
  • Olive oil
  • 1 doz corn tortillas (3 tortillas per person)
  • Vegetable oil or butter (optional, depending on how you heat your tortillas)
  • Salsa – (see Mango Salsa Recipe)
  • 1 ripe Avocado
  • Cabbage (or iceberg lettuce)
  • Cider vinegar
  • Salt

Method

1 Prepare the salsa: Either use store bought or make your own. (See above link for Mango Salsa, which is especially good with fish.)

2 Prepare the cabbage and avocado: Thinly slice cabbage. Put in a small serving bowl. Sprinkle with cider vinegar (about a Tbsp) and salt (about a tsp). Mix in the vinegar and salt. Peel avocado and remove seed. Chop and reserve for later.

3 Heat the tortillas: Unless you have made fresh tortillas from scratch, you will need to soften them somehow. One way to easily soften and heat a tortilla to simply heat it in the microwave for 20-25 seconds on high heat, on top of a napkin or paper towel to absorb the moisture that is released. We often will heat two tortillas at once in the microwave, heating them for a total of 40 seconds.

Another way is to heat a well seasoned (black) large cast iron skillet to medium heat. Add a teaspoon of oil to the pan or spread a half a teaspoon of butter on one side of one tortilla. Place tortilla in the pan (butter side down if you are using butter).

As the tortilla sizzles, flip the tortilla with a spatula so that the other side gets some of the oil or butter from the pan. Continue to flip every 10-30 seconds until the tortillas begins to develop air pockets, about a minute. If the pan begins to smoke, lower the temperature.

You can skip the butter or oil if you wish and just heat the tortillas up on the skillet without them. We have found that the flavor of packaged tortillas benefits from heating them with a bit of oil.

Remove the tortilla from the pan and place it folded on a plate. If the pan is large enough you can prepare two or more tortillas at once. Continue until all the tortillas (estimate 3 per person) are cooked. Set aside.

4 Cook the fish: Rinse the fish fillets in cold water. Pat dry with a paper towel. Heat a large stick-free skillet to medium high heat. Add a couple of teaspoons of olive oil to the skillet. Place fish on skillet.

Cooking time depends on the thickness of the fillets. A thin fillet may take only one minute on each side to cook. A thicker fillet may take a couple of minutes. Fish should be still barely translucent when cooked.

Break off a piece and test if you are not sure. Do not overcook the fish. Remove from pan when done to a separate plate. Sprinkle with salt and pepper.

5 Assemble the fish tacos: I think tacos are best when you assemble them yourself. Place the plate of tortillas, the plate of fish, the salsa, the cabbage, and the avocados on the table and let everyone assemble their own.

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Categories: Dinner   Tags: , , ,

Cauliflower Purée

Quick and easy puréed cauliflower recipe with sour cream and butter.

Ready in:

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4

People either really love cauliflower or they really don’t. Those of us in the first camp will enjoy it almost any way – raw, steamed with butter and lemon, or in this case puréed.

Ingredients

  • 1 head cauliflower, stem trimmed of leaves, florets roughly chopped (see How to Cut and Core Cauliflower)
  • 1 cup chicken stock, vegetable stock (for vegetarian option), or salted water (if cooking gluten-free, use water or gluten-free stock)
  • 3 Tbsp of sour cream
  • 1 Tbsp butter
  • Salt and pepper

Ingredients

  • 1 head cauliflower, stem trimmed of leaves, florets roughly chopped (see How to Cut and Core Cauliflower)
  • 1 cup chicken stock, vegetable stock (for vegetarian option), or salted water (if cooking gluten-free, use water or gluten-free stock)
  • 3 Tbsp of sour cream
  • 1 Tbsp butter
  • Salt and pepper

Method

1 Boil cauliflower: Place roughly chopped cauliflower in a medium saucepan, add stock. Bring to a boil and reduce heat to a simmer. Cover and cook until the cauliflower is tender, about 10 minutes.

2 Purée cooked cauliflower in blender: Place the cooked cauliflower in a blender. Add a tablespoon or two of the cooking liquid and pulse until smooth, about 15 to 20 seconds.

Add the sour cream and butter, and blend 5 to 10 seconds more. Season to taste with salt and pepper.

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Categories: Side Dish   Tags: , , ,

Zabaglione

Zabaglione recipe, a simple Italian custard dessert made with egg yolks, sugar, and Marsala wine. Also known as zabayon or sabayon.

Ready in:

  • Yield: Serves 6.

Zabaglione is a simple Italian dessert made of egg yolks, sugar, and Marsala wine. It is usually served warm, though it can be served cold, or as a sauce, or even frozen.

The Gourmet Sleuth writes,”Zabaglione is said to have been invented in the 16th Century in Florence, Italy in the court of the Medici. This dessert is classified as a ‘caudle’ rather than a custard. A ‘caudle’ is a sauce used as a custard to fill pies or tarts. The original pre-sixteenth century version was a drink made or wine or ale thickened with egg yolks.”

I found the original recipe for zabaglione in the (1982) Time Life series The Good Cook Wine volume (out of print, only available on eBay). The original recipe called for 3/4 cups of sugar, which in all of our opinions here was way too much.

I have since found similar recipes calling for half as much sugar. So I would suggest 1/3 to 1/2 a cup, depending on taste.

This is actually quite easy to make; you just need to have a double boiler set up, or a stainless steel bowl on top of, but not touching, simmering water.

Ingredients

  • 6 egg yolks
  • 1/3 cup sugar
  • 3/4 cup Marsala wine
  • 1 teaspoon grated lemon peel
  • Ground cinnamon
  • Vanilla extract
  • 1 cup heavy cream, whipped
  • Strawberries, raspberries, or biscotti

Ingredients

  • 6 egg yolks
  • 1/3 cup sugar
  • 3/4 cup Marsala wine
  • 1 teaspoon grated lemon peel
  • Ground cinnamon
  • Vanilla extract
  • 1 cup heavy cream, whipped
  • Strawberries, raspberries, or biscotti

Method

1 Place egg yolks, and sugar in a large, round-bottomed stainless steel bowl. Add grated lemon peel and a pinch of cinnamon and a drop of vanilla extract to the yolk mixture. Pour in the Marsala wine. You can use sweet Vermouth as a substitute for the Marsala.

2 Half-fill a pot with water, bring the water to a simmer and reduce the heat to low. Set the pan or bowl containing the custard mixture over the water; the bottom of the bowl should not touch the water. Whisk the custard mixture, making sure that the water does not boil. This ensures that a gentle, even heat thickens the mixture without curdling it. Whisking traps air in the yolks for a light, fluffy mixture.

3 Continue whisking for about 10 minutes, until the mixture triples in volume, froths up and becomes pale. When it reaches the desired consistency, take the container of custard out of the pot. Slightly thickened, the custard can be used as a sauce. Longer cooking will thicken the custard further, giving it the texture of mousse. Continue whisking for a minute or two to prevent the custard from sticking to its container.

4 Serve the custard while still warm, or, if you want to serve it cool, set it aside for about 15 minutes. Whisk heavy cream until it forms soft peaks; add the whipped cream to the cooled custard and use a whisk to gently fold them together. Reserve some of the whipped cream to serve on top.

Ladle the zabaglione into individual dishes. Serve with whipped cream, berries, and/or cookies such as biscotti.

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Categories: Quick and Easy   Tags: , , ,

Roasted Eggplant and Tomato Soup

Roasted eggplant and tomato soup recipe made with oven roasted tomatoes, carrots, garlic, chickpeas, and eggplant

Ready in:

  • Prep time: 20 minutes
  • Cook time: 50 minutes
  • Yield: Serves 6

Fall is here and it is soup season once again. This roasted eggplant and tomato soup recipe is a terrific recipe from Martha Stewart‘s (now defunct) Everyday Food magazine.

The flavors of the roasted tomatoes, garlic, carrots, chickpeas, and curry combine beautifully in this vegetable soup while the roasted eggplant gives the soup its substance.

I don’t usually like tomato soups, but this one has lots of flavor. We have found that it tastes even better the next day, as the flavors have had more time to blend.

Ingredients

  • 12 plum tomatoes (about 3 lbs), cored, and cut in half lengthwise
  • 2 large carrots, cut into 3/4-inch pieces
  • 10 garlic cloves, peeled
  • 4 tablespoons extra virgin olive oil
  • Kosher salt and ground black pepper
  • 1 large eggplant (about 1 1/2 lbs), cut into 3/4-inch chunks
  • 1 can (15.5 oz) garbanzo beans, drained and rinsed
  • 2 teaspoons curry powder
  • 1/2 cup chopped fresh cilantro, for serving

Equipment needed:

  • 2 large rimmed baking sheets
  • Food processor or blender

Ingredients

  • 12 plum tomatoes (about 3 lbs), cored, and cut in half lengthwise
  • 2 large carrots, cut into 3/4-inch pieces
  • 10 garlic cloves, peeled
  • 4 tablespoons extra virgin olive oil
  • Kosher salt and ground black pepper
  • 1 large eggplant (about 1 1/2 lbs), cut into 3/4-inch chunks
  • 1 can (15.5 oz) garbanzo beans, drained and rinsed
  • 2 teaspoons curry powder
  • 1/2 cup chopped fresh cilantro, for serving

Equipment needed:

  • 2 large rimmed baking sheets
  • Food processor or blender

Method

1 Prepare baking sheet with the tomatoes, carrots, and garlic: Preheat oven to 425°F (220°C). Place racks on the top third and bottom third of oven. Place the tomatoes, carrots, and garlic in a large bowl and sprinkle with 2 Tbsp of olive oil, 1 teaspoon of salt, and 1/4 teaspoon black pepper. Toss to coat the vegetables evenly.

Spread them out in an even layer in a rimmed baking sheet, with the tomatoes cut side down on the baking sheet.

2 Prepare baking sheet with the eggplant and garbanzo beans: Place the chopped eggplant and garbanzo beans in the same bowl and sprinkle with the remaining 2 Tbsp of olive oil, the curry powder, a teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat the eggplant pieces and garbanzo beans well.

Spread them out in a single layer on a second rimmed baking sheet.

3 Roast the vegetables: Place the baking sheet with the tomatoes and carrots on the top rack and the eggplant and garbanzo beans on the lower rack in the oven.

Roast at 425°F (220°C) until cooked through and lightly browned, about 45 minutes. About halfway through the cooking turn the vegetables over so they brown on the other side.

4 Remove skins from tomatoes, process tomatoes, carrots, garlic in a blender: Remove the vegetables from the oven when done. Use tongs or a fork to peel off the tomatoes skins (they should come off easily) and discard. Place the roasted tomatoes, carrots, garlic, and all of the juices from the roasting pan in a blender or food processor and blend until smooth.

5 Stir in roasted eggplant and garbanzo beans, add water: Pour the tomato carrot purée into a large pot. Stir in the roasted eggplant and garbanzo bean mixture. Add 3 to 4 cups of water to thin. Heat to a simmer on medium.

Season with salt and pepper. Sprinkle with fresh cilantro to serve.

Posted by gen_gen -  at 

Categories: Soup and Stew   Tags: , , ,

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