Spicy Shrimp Quesadillas
2 C reserved Shrimp & Coconut Curry with Green Beans (remember yesterday's post?)
2 Tbsp chopped fresh cilantro plus additional (for garnish)
3 jalapenos, seeded, thinly sliced
2 Tbsp chopped shallot
1 Tbsp fresh lime juice
2 C coarsely grated Jack cheese
8 flour tortillas, about 7-8 inches diameter
8 tsp extra-virgin olive oil
Drain sauce from curry; place 2 Tbsp in bowl. Chop shrimp and beans; add to bowl. Mix in 2 Tbsp cilantro, chiles, shallot, and lime juice.
Spread filling, then cheese over 4 tortillas. Top each with another tortilla.
Heat large non-stick skillet over medium-high heat; add 2 tsp oil. Place 1 quesadilla in each pan. Cover; cook until bottom is golden, 2 to 3 minutes. Turn; cook uncovered 2 to 3 minutes longer. Repeat with remaining quesadillas and oil. Top quesadillas with additional cilantro.
Prep & Cook Time: 35 minutes Serves 4
Friday, March 08, 2013
Thursday, March 07, 2013
Shrimp and Coconut Curry with Green Beans
3/4 lb green beans, trimmed
3 lemongrass stalks
1 C coarsely chopped fresh cilantro
2/3 C coarsely chopped shallots
1/4 C coarsely chopped seeded jalapenos
2 Tbsp Indian curry powder, such as Madras
1 Tbsp coarsely chopped peeled fresh ginger
1/4 C coarsely chopped fresh basil plus sliced leaves (for garnish)
1/4 C water
2 Tbsp vegetable oil
2 C canned unsweetened coconut milk
2 1/2 lbs uncooked medium shrimp, peeled, deveined
Lime wedges
Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Cut 2 inches from bottom of each lemongrass stalk; discard tops. Thinly slice bottom pieces; place in processor. Add next 5 ingredients, chopped basil, and 1/4 cup water. Blend until paste forms.
Heat oil in large skillet over medium-high heat. Add curry paste; cook, stirring often, until dry, 2-3 minutes. Stir in coconut milk; medium-low and simmer until shrimp are just opaque in center, about 5 minutes. Add green beans; stir to heat through. Season curry with salt and pepper. Transfer 2 C curry to bowl; cover, chill and reserve for quesadillas. Transfer remaining curry to serving bowl; garnish with basil. Serve with lime wedges.
Prep & Cook Time: 35 mins Serves: 4
3/4 lb green beans, trimmed
3 lemongrass stalks
1 C coarsely chopped fresh cilantro
2/3 C coarsely chopped shallots
1/4 C coarsely chopped seeded jalapenos
2 Tbsp Indian curry powder, such as Madras
1 Tbsp coarsely chopped peeled fresh ginger
1/4 C coarsely chopped fresh basil plus sliced leaves (for garnish)
1/4 C water
2 Tbsp vegetable oil
2 C canned unsweetened coconut milk
2 1/2 lbs uncooked medium shrimp, peeled, deveined
Lime wedges
Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Cut 2 inches from bottom of each lemongrass stalk; discard tops. Thinly slice bottom pieces; place in processor. Add next 5 ingredients, chopped basil, and 1/4 cup water. Blend until paste forms.
Heat oil in large skillet over medium-high heat. Add curry paste; cook, stirring often, until dry, 2-3 minutes. Stir in coconut milk; medium-low and simmer until shrimp are just opaque in center, about 5 minutes. Add green beans; stir to heat through. Season curry with salt and pepper. Transfer 2 C curry to bowl; cover, chill and reserve for quesadillas. Transfer remaining curry to serving bowl; garnish with basil. Serve with lime wedges.
Prep & Cook Time: 35 mins Serves: 4
Lamb Chops with Red Onion, Grape Tomatoes & Feta
1/2 C plus 2 Tbsp Extra Virgin Olive Oil
1/4 C red wine vinegar
2 Tbsp fresh lemon juice
3 garlic cloves, minced
3 Tbsp chopped fresh oregano, divided
3/4 tsp ground cumin
4 lamb shoulder-blade chops (each 1/2 to 3/4 inch thick)
1 10-12 oz container grape tomatoes
1/2 C coarsely crumbled feta
1/2 C paper-thin red onion slices
Whisk 1/2 C olive oil, red wine vinegar, lemon juice, minced garlic, 2 Tbsp oregano, and ground cumin in medium bowl; season to taste with salt & pepper.Transfer 1/2 C dressing to large bowl; add lamb chops and stir to coat. Let marinate 30 minutes, stirring occasionally. Add grape tomatoes to remaining dressing in medium bowl; toss to coat.
Sprinkle lamb chops with salt and pepper. Heat remaining 2 Tbsp olive oil in heavy large skillet over medium-high heat. Saute lamb chops until browned on both sides and cooked to desired doneness, about 4 minutes per side for medium, depending on thickness. Transfer lamb chops to 4 plates (reserve skillet).
Using slotted spoon, transfer tomatoes to same skillet (reserve dressing from tomatoes in bowl). Saute tomatoes until skins begin to wrinkle, about 2 minutes. Top lamb chops with tomatoes, then feta, red onion, and remaining 1 Tbsp oregano. Drizzle with reserved dressing.
Prep: 30 minutes. Total Cook & Prep: about 1 hr Serves: 4
1/2 C plus 2 Tbsp Extra Virgin Olive Oil
1/4 C red wine vinegar
2 Tbsp fresh lemon juice
3 garlic cloves, minced
3 Tbsp chopped fresh oregano, divided
3/4 tsp ground cumin
4 lamb shoulder-blade chops (each 1/2 to 3/4 inch thick)
1 10-12 oz container grape tomatoes
1/2 C coarsely crumbled feta
1/2 C paper-thin red onion slices
Whisk 1/2 C olive oil, red wine vinegar, lemon juice, minced garlic, 2 Tbsp oregano, and ground cumin in medium bowl; season to taste with salt & pepper.Transfer 1/2 C dressing to large bowl; add lamb chops and stir to coat. Let marinate 30 minutes, stirring occasionally. Add grape tomatoes to remaining dressing in medium bowl; toss to coat.
Sprinkle lamb chops with salt and pepper. Heat remaining 2 Tbsp olive oil in heavy large skillet over medium-high heat. Saute lamb chops until browned on both sides and cooked to desired doneness, about 4 minutes per side for medium, depending on thickness. Transfer lamb chops to 4 plates (reserve skillet).
Using slotted spoon, transfer tomatoes to same skillet (reserve dressing from tomatoes in bowl). Saute tomatoes until skins begin to wrinkle, about 2 minutes. Top lamb chops with tomatoes, then feta, red onion, and remaining 1 Tbsp oregano. Drizzle with reserved dressing.
Prep: 30 minutes. Total Cook & Prep: about 1 hr Serves: 4
A need that can not be held back much longer. I must dive in and without too much rhyme or reason, I will sort through recipes I have held onto. I need to get them in a place where I can sort through them--no longer in the jumble of my notebooks and boxes. Like so many of my child's art projects, I am sorting through the torn pages, editing and pasting--savoring in my mind and on the liminal page.
Giddy.
Seared Asian Steak and Mushrooms on Mixed Green with Ginger Dressing
2 Tbsp soy sauce
2 Tbsp seasoned rice vinegar
4 1/2 tsp vegetable oil, divided
1 Tbsp minced peeled fresh ginger
1/2 tsp Asian Chili-garlic sauce
1/8 tsp plus 2 tsp Asian sesame oil, divided
1/4 C chopped fresh cilantro
2 12-0z ribeye steaks
2 Tbsp toasted sesame seeds
8 oz crimini, quartered
8 C mixed greens
Mix soy sauce, rice vinegar, 1 1/2 tsp veg oil, minced ginger, chili-garlic sauce and 1/8 tsp sesame oil in small bowl. Add cilantro and stir to blend. Set dressing aside.
Rub 1/4 tsp sesame oil over each side of each rib-eye steak. Sprinkle steaks with salt, pepper and toasted sesame seeds; press firmly to adhere. Heat 2 tsp vegetable oil in large non-stick skillet over medium-high heat. Add mushrooms; saute until browned, about 8 minutes. Season to taste with salt and pepper. Transfer sauteed mushrooms to plate. Add 1 tsp vegetable oil and 1 tsp sesame oil to skillet; heat over medium-high heat. Add steaks; cook to desired doneness, 3 to 4 minutes per side for medium rare. Transfer steak to cutting board. Slice steaks. Toss mixed greens with dressings in large bowl; divide greens among plates. Top with steak slices and mushrooms and serve.
Prep: 30 mins Serves: 4
Giddy.
Seared Asian Steak and Mushrooms on Mixed Green with Ginger Dressing
2 Tbsp soy sauce
2 Tbsp seasoned rice vinegar
4 1/2 tsp vegetable oil, divided
1 Tbsp minced peeled fresh ginger
1/2 tsp Asian Chili-garlic sauce
1/8 tsp plus 2 tsp Asian sesame oil, divided
1/4 C chopped fresh cilantro
2 12-0z ribeye steaks
2 Tbsp toasted sesame seeds
8 oz crimini, quartered
8 C mixed greens
Mix soy sauce, rice vinegar, 1 1/2 tsp veg oil, minced ginger, chili-garlic sauce and 1/8 tsp sesame oil in small bowl. Add cilantro and stir to blend. Set dressing aside.
Rub 1/4 tsp sesame oil over each side of each rib-eye steak. Sprinkle steaks with salt, pepper and toasted sesame seeds; press firmly to adhere. Heat 2 tsp vegetable oil in large non-stick skillet over medium-high heat. Add mushrooms; saute until browned, about 8 minutes. Season to taste with salt and pepper. Transfer sauteed mushrooms to plate. Add 1 tsp vegetable oil and 1 tsp sesame oil to skillet; heat over medium-high heat. Add steaks; cook to desired doneness, 3 to 4 minutes per side for medium rare. Transfer steak to cutting board. Slice steaks. Toss mixed greens with dressings in large bowl; divide greens among plates. Top with steak slices and mushrooms and serve.
Prep: 30 mins Serves: 4
Thursday, February 17, 2011
Pavlova with Lemon Curd and Berries
For meringue:
1 C. superfine granulated sugar
1Tbsp cornstarch
3 large egg whites @ room temperature 30 mins.
3 Tbsp cold water
1 tsp distilled white vinegar
For filling:
2/3 C. granulated sugar
1 Tbsp cornstarch
1/8 tsp salt
1/3 C. fresh lemon juice
1/2 stick unsalted butter
3 large egg yolks
2 tsp grated lemon zest
1 C. heavy cream
4 C. mixed berries
Make meringue:
Preheat oven to 300F with rack in middle. Trace an approximately 7-inch circle on a sheet of parchment paper. Turn parchment over and put on a baking sheet.
1 C. superfine granulated sugar
1Tbsp cornstarch
3 large egg whites @ room temperature 30 mins.
3 Tbsp cold water
1 tsp distilled white vinegar
For filling:
2/3 C. granulated sugar
1 Tbsp cornstarch
1/8 tsp salt
1/3 C. fresh lemon juice
1/2 stick unsalted butter
3 large egg yolks
2 tsp grated lemon zest
1 C. heavy cream
4 C. mixed berries
Make meringue:
Preheat oven to 300F with rack in middle. Trace an approximately 7-inch circle on a sheet of parchment paper. Turn parchment over and put on a baking sheet.
- Whisk together superfine sugar and cornstarch in a small bowl.
- Beat whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Add water (whites will loosen) and beat until whites again hold soft peaks.
- Increase speed to medium-high and beat in sugar mixture 1 Tbsp at a time. After all sugar has been added, beat 1 minute more.
- Add vinegar and beat at high speed until meringue is glossy and holds stiff peaks., about 5 minutes (longer is using hand-held mixer).
- Gently spread meringue inside circle on parchment, making edge of meringue slightly higher than center (the "crater" is for curd and fruit). Bake until meringue is pale golden and has a crust, about 45 minutes (inside will still be marshmallow-like).
- Turn oven off and prop door open slightly. Cool meringue in oven 1 hour.
Make Lemon Curd while Meringue bakes.
Stir together sugar, cornstarch, and salt in a 2-qt heavy saucepan, then add lemon juice and butter. Bring to a simmer over medium-high heat, whisking, then continue to simmer, whisking constantly, 1 minute. Lightly beat yolks in a small bowl and whisk in 1/4 cup lemon mixture, then whisk into remaining lemon mixture in saucepan. Reduce heat to low and cook, whisking constantly, until curd is thickened, about 2 minutes (do not let boil). Transfer to a bowl and stir in zest. Chill, cover surface with parchment, until cool, about 1 1/2 hours.
Assemble Pavlova.
Beat heavy cream until it just hold stiff peaks, then fold 1/4 cup beaten cream into curd to lighten. Spoon lemon curd into meringue and mound berries on top. Serve remaining whipped cream on the side.
Cook's notes:
- For best results, keep oven door closed as much as possible during baking.
- Meringue can be made 2 days ahead and frozen, wrapped well in plastic. Thaw before serving.
- Curd can be made 2 days ahead and chilled.
"The ruffle white meringue called a Pavlova is all about sublime textures. Here, the crunchy yet marshmallowy meringue meets silky lemon curd, juicy, ripe berries, and billows of whipped cream. Virtually the national dish of Australia, the dessert is claimed by New Zealand as well; it was named for the Russian prima ballerina Anna Pavlova, who toured both countries in 1926. The inspiration for this recipe came from food stylist (and New Zealander) Toni Brogan."
Sunday, December 05, 2004
sunday night sundries
So, I've been reading Leo Buscaglia's Living, Loving & Learning-- a book I recall my dad having read when I was younger. It's also a book that he and I talked about at some point. I don't remember buying this copy, but I know I've flipped through it from time to time since then. It's one of the few books I actually brought with me to San Frank. And I hadn't quite gotten to reading it until just recently. I think I've been reading it for about a week and a half. . .just before the time I had this important talk with Peter. (i've been deliberate about reading it, but will read it for a while in the morning, a bit on the bus and just before i go to sleep. i did this, so that what i've been reading settles in and i can truly think about it.)
Things happen for a reason, I do believe. I can't say what drew me to this book at this moment, but it's definitely come at a time when I need to think about my life, my life's goals, and how I see myself working towards them.
These thoughts have been brewing for some time and I am finally able to place them before myself and anyone else who passes this way.
Like a meal, I have been preparing these thoughts with patience and attention to details. I have also placed myself with love within them. I may have had to alter some things because I don't have the exact ingredient or amount, but that makes them unique.
I want my life, my cooking, this skill I have acquired to be utilized in a way that helps others. I want it to make a difference in the world--to be connected to change that helps others in their lives.
As much as I have enjoyed the kitchens I have worked in throughout my culinary training and now here in San Frank, I know that I can not continue on this path. What good is it to be able to cook such a fine meal when the people who are my friends, my family and colleagues can not afford to eat this way on a regular basis? I realize that fine dining or even just dining out is a treat and something that our culture seeks. I seek it out too. I enjoy it. However, I continue to find myself thinking and asking these thoughts and questions. What good does my meal do for people when others are without or in need? What good can I be a part of with my cooking? How can others in need be a part of this meal?
I'm not sure where this is going to take me, but I don't feel that I can continue this kind of cooking. Granted, I am going to keep this job and save some money and then make a move.
I can only believe that I can be a cook and still help to make a difference in this world.
I think part of my angst about this is that so much of what I do can not be shared . . .or rather that I am unable to connect with those people for whom I am cooking. Sure, I'm lucky in that in this restaurant, the kitchen is open and viewable to the public, however, I want more than a random encounter or someone saying Thank You for the meal. Though I do enjoy those--I love to hear people say "ohhh" when they see my cake plating and eat it. But I believe that there can be deeper meaning in cooking.
But I want the meal I prepare to be shared. shared.
I look back at what my life has been, how i have lived it and this is not new or news to me.
My Mom continues to do volunteer work with the church and touches the lives of the needy, and my Dad, while he may not see it this way, continues to touch the lives of several young boys who grow up to be men by being their baseball coach. Being a part of a community is not new to me. . . or rather the desire to be part of a community. . .to want to be a part of it and make a difference.
And this book by Leo Buscaglia came at the time when I was settling down with these thoughts. I'm not saying that I'm done thinking, but I have decided to place them outside of my head. He talks about living life. . . about loving yourself and being part of a "we" and "us". . . he talks about this when it comes to relationships and while some may take that only to be "romantic" relationships, I believe he means all life's relationships. As much as I can do something that makes me happy, and I will do something because I want to do, I also feel that we are responsible for sharing our skills in life in order to make it a better place. If we all shared our talents with others then think how wonderful that would be.
"We're afraid of living life, therefore, we don't experience, we don't see. We don't feel. We don't risk! We don't care! And therefore we don't live--because life means being actively involved. Life means getting your hands dirty. Life means jumping in the middle of it all. Life means falling flat on your face. Life means going beyond yourself--into the stars!"
"But you must decide yourself, for yourself. 'What does life mean to me?' I'm convinced if we spent as much time, no one quarter as much time each day thinking about life and living and loving as we do planning a meal, we'd be incredible!"----Leo Buscaglia wrote this for his speech titled "Choose Life." I think it's wonderful, especially since he makes a comment and for me a connection to cooking that I hope to change---in that by planning and cooking a meal I am also thinking about life and living and loving for others. And I don't just mean those customers in the restaurant.
Where is this taking me? I don't know. But I'm glad I've got it out of my head--now I just have to get in back in my body and live it.
Oh, I did mention that I began reading this book before Peter and I had our discussion about getting back together. And I started reading about loving and being a lover of life. I'm not sure exactly when this changed for me. I just know that I've come to truly care for him and whatever it is that he and I become, that we will be able to remain our own unique selves and create something wonderful as well. The book allowed me to have insight as to why I care for him. He loves life in its many splendored ways. I am not afraid to be honest with him, which is surprisingly, something I didn't have before in other relationships. what now?
music: k.d. lang's "ingenue" album. . . it's been on repeat and it's taken me a while to actually right this whole thing
Things happen for a reason, I do believe. I can't say what drew me to this book at this moment, but it's definitely come at a time when I need to think about my life, my life's goals, and how I see myself working towards them.
These thoughts have been brewing for some time and I am finally able to place them before myself and anyone else who passes this way.
Like a meal, I have been preparing these thoughts with patience and attention to details. I have also placed myself with love within them. I may have had to alter some things because I don't have the exact ingredient or amount, but that makes them unique.
I want my life, my cooking, this skill I have acquired to be utilized in a way that helps others. I want it to make a difference in the world--to be connected to change that helps others in their lives.
As much as I have enjoyed the kitchens I have worked in throughout my culinary training and now here in San Frank, I know that I can not continue on this path. What good is it to be able to cook such a fine meal when the people who are my friends, my family and colleagues can not afford to eat this way on a regular basis? I realize that fine dining or even just dining out is a treat and something that our culture seeks. I seek it out too. I enjoy it. However, I continue to find myself thinking and asking these thoughts and questions. What good does my meal do for people when others are without or in need? What good can I be a part of with my cooking? How can others in need be a part of this meal?
I'm not sure where this is going to take me, but I don't feel that I can continue this kind of cooking. Granted, I am going to keep this job and save some money and then make a move.
I can only believe that I can be a cook and still help to make a difference in this world.
I think part of my angst about this is that so much of what I do can not be shared . . .or rather that I am unable to connect with those people for whom I am cooking. Sure, I'm lucky in that in this restaurant, the kitchen is open and viewable to the public, however, I want more than a random encounter or someone saying Thank You for the meal. Though I do enjoy those--I love to hear people say "ohhh" when they see my cake plating and eat it. But I believe that there can be deeper meaning in cooking.
But I want the meal I prepare to be shared. shared.
I look back at what my life has been, how i have lived it and this is not new or news to me.
My Mom continues to do volunteer work with the church and touches the lives of the needy, and my Dad, while he may not see it this way, continues to touch the lives of several young boys who grow up to be men by being their baseball coach. Being a part of a community is not new to me. . . or rather the desire to be part of a community. . .to want to be a part of it and make a difference.
And this book by Leo Buscaglia came at the time when I was settling down with these thoughts. I'm not saying that I'm done thinking, but I have decided to place them outside of my head. He talks about living life. . . about loving yourself and being part of a "we" and "us". . . he talks about this when it comes to relationships and while some may take that only to be "romantic" relationships, I believe he means all life's relationships. As much as I can do something that makes me happy, and I will do something because I want to do, I also feel that we are responsible for sharing our skills in life in order to make it a better place. If we all shared our talents with others then think how wonderful that would be.
"We're afraid of living life, therefore, we don't experience, we don't see. We don't feel. We don't risk! We don't care! And therefore we don't live--because life means being actively involved. Life means getting your hands dirty. Life means jumping in the middle of it all. Life means falling flat on your face. Life means going beyond yourself--into the stars!"
"But you must decide yourself, for yourself. 'What does life mean to me?' I'm convinced if we spent as much time, no one quarter as much time each day thinking about life and living and loving as we do planning a meal, we'd be incredible!"----Leo Buscaglia wrote this for his speech titled "Choose Life." I think it's wonderful, especially since he makes a comment and for me a connection to cooking that I hope to change---in that by planning and cooking a meal I am also thinking about life and living and loving for others. And I don't just mean those customers in the restaurant.
Where is this taking me? I don't know. But I'm glad I've got it out of my head--now I just have to get in back in my body and live it.
Oh, I did mention that I began reading this book before Peter and I had our discussion about getting back together. And I started reading about loving and being a lover of life. I'm not sure exactly when this changed for me. I just know that I've come to truly care for him and whatever it is that he and I become, that we will be able to remain our own unique selves and create something wonderful as well. The book allowed me to have insight as to why I care for him. He loves life in its many splendored ways. I am not afraid to be honest with him, which is surprisingly, something I didn't have before in other relationships. what now?
music: k.d. lang's "ingenue" album. . . it's been on repeat and it's taken me a while to actually right this whole thing
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