Try the sauce with grilled fish or chicken, too.
Can be prepared in 45 minutes or less.
Makes 4 Servings.
INGREDIENTS
1 small mango, peeled, pitted
1 tablespoon plus 2 teaspoons vegetable oil
1 tablespoon minced garlic
1 jalapeño chili, seeded, minced
1/3 cup thinly sliced fresh basil leaves
3/4 cup canned low-salt chicken broth
1 1/2 tablespoons golden brown sugar
1 tablespoon soy sauce
4 6- to 8-ounce center-cut pork chops (about 1 inch thick)
DIRECTIONS
Puree mango in processor. Set aside 1/2 cup puree (reserve any remaining puree for another use).
Heat 1 tablespoon oil in medium skillet over medium heat. Add garlic and jalapeño, then basil; sauté just until basil wilts, about 1 minute. Add broth, brown sugar and soy sauce. Bring to boil, stirring occasionally. Reduce heat to low and simmer 3 minutes. Gradually whisk incup mango puree. Simmer until sauce thickens and coats spoon, about 5 minutes. Season with salt and pepper.
Prepare barbecue or preheat broiler. Brush pork with 2 teaspoons oil. Sprinkle with salt and pepper. Grill or broil pork until just cooked through, about 5 minutes per side. Transfer to plates.
Rewarm sauce over low heat, stirring occasionally. Drizzle over pork.
In this easy salad, salty prosciutto contrasts with peppery arugula and cooling mango.
Can be prepared in 45 minutes or less, but requires additional unattended time.
Makes 4 Servings.
INGREDIENTS
2 mangoes, peeled, pitted, cubed
2 tablespoons dry marsala
4 teaspoons extra-virgin olive oil
2 teaspoons sherry wine vinegar
4 large bunches arugula, torn
1 tablespoon freshly grated parmesan
12 paper-thin prosciutto slices
DIRECTIONS
Combine mangoes and Marsala in medium bowl. Chill until cold, about 1 hour.
Mix oil and vinegar in large bowl. Add arugula and cheese; toss to coat. Season with salt and pepper. Divide arugula among 4 plates. Place 3 prosciutto slices around arugula on each plate. Spoon mangoes and any juice in center.
This beautiful and delicious soup is served at The Kinloch Lodge Hotel.
Makes 4 Servings.
INGREDIENTS
1/4 cup (1/2 stick) butter
1 1/2 cups chopped onion
1 tablespoon finely chopped peeled fresh ginger
1 1/2 teaspoons minced garlic
1 1/4 pounds medium carrots, peeled, chopped (about 3 cups)
2 tomatoes, seeded, chopped (about 1 1/3 cups)
1 1/2 teaspoons grated lemon peel
3 cups (or more) chicken stock or canned low-salt broth
2 tablespoons fresh lemon juice
4 tablespoons sour cream
1 small carrot, peeled, grated
DIRECTIONS
Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; saut 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot.
The rich flavor of sautéed onions gives the salad dressing high-fat taste.
Makes 6 Servings.
INGREDIENTS
2 1/4 pounds small red-skinned potatoes
1 1/2 tablespoons dry white wine
3 teaspoons olive oil
2 cups chopped onions
3 tablespoons balsamic vinegar
2 tablespoons dijon mustard
1 teaspoon sugar
8 radishes, trimmed, thinly sliced
4 green onions, thinly sliced
1/4 cup chopped fresh parsley
1 large cucumber, peeled, halved lengthwise, seeded, thinly sliced
DIRECTIONS
Cook potatoes in large pot of boiling salted water until tender when pierced with fork, about 15 minutes. Drain. Cool potatoes until lukewarm. Cut potatoes in half. Place in large bowl. Sprinkle wine over potatoes.
Heat 2 teaspoons oil in large nonstick skillet over medium heat. Add onions and saut until tender, about 5 minutes. Add vinegar, mustard and sugar to skillet and stir to blend. Pour over potatoes and toss to coat. Add radishes, green onions, parsley and remaining 1 teaspoon olive oil and toss to blend. Season salad to taste with salt and pepper.
Mound salad on platter. Surround with cucumber slices and serve.
For this easy starter, the nonfat yogurt is strained to a thick texture and then combined with oregano, lemon peel and cayenne.
Makes 6 Servings (About 1 3/4 Cups of Dip).
INGREDIENTS
3 cups plain nonfat yogurt
2 tablespoons chopped fresh oregano
1/2 teaspoon dried oregano
1 teaspoon grated lemon peel
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
2 heads belgian endive, separated into spears
1 12-ounce basket cherry tomatoes
DIRECTIONS
Set strainer over 4-cup measuring cup. Line strainer with paper towel. Add yogurt to strainer; chill until yogurt is thick (about 1 cup liquid will drain from yogurt), at least 2 hours or overnight.
Turn yogurt out into medium bowl; discard paper towel and drained liquid. Add chopped fresh and dried oregano, lemon peel, lemon juice, salt, pepper and cayenne to yogurt and stir to blend. Cover and refrigerate to develop flavors, at least 2 hours and up to 6 hours.
Place bowl with dip on platter. Surround with endive spears and cherry tomatoes and serve.
If you want crisp cookies, serve these on the same day they're made; they soften even when stored in an airtight container.
Makes 40.
INGREDIENTS
1/2 cup sugar
1/4 cup unsweetened cocoa powder
pinch of salt
3 large egg whites
1/8 teaspoon cream of tartar
1 tablespoon powdered sugar
DIRECTIONS
Preheat oven to 300°F. Line 2 heavy large baking sheets with foil or parchment paper. Sift 1/4 cup sugar, cocoa and salt into small bowl. Beat egg whites and cream of tartar in large bowl until soft peaks begin to form. Addremaining 1/4 cup sugar 1/2 tablespoon at a time and beat until medium-firm peaks form. Add cocoa mixture 1 tablespoon at a time and beat until meringue is stiff and glossy.
Drop meringue onto prepared baking sheets by rounded teaspoonfuls, spacing 1 inch apart. For chewy soft cookies, bake meringues 25 minutes. For drier, crisper cookies, bake meringues 40 minutes. Cool cookies on baking sheets. Sift powdered sugar over cookies.
This sorbet can be prepared with or without an ice cream maker; either way, it has a deep, dark and intense cocoa flavor.
Makes 2 3/4 Cups.
INGREDIENTS
1 cup sugar
1/2 cup unsweetened cocoa powder
pinch of salt
2 cups water
2 tablespoons light corn syrup
DIRECTIONS
Whisk sugar, cocoa powder and salt in heavy medium saucepan to blend. Gradually whisk in 2 cups water. Mix in corn syrup. Stir over medium heat until sugar dissolves (do o not boil). Refrigerate mixture until cold, about 2 hours.
To make sorbet in ice cream maker: Transfer mixture to ice cream maker and process according to manufacturers instructions. Transfer sorbet to container; cover and freeze until firm.
To make sorbet in freezer: Transfer mixture to 13x9x2-inch glass baking dish. Freeze mixture until firm, stirring occasionally, about 5 hours. Break sorbet into large pieces and transfer to processor. Puree sorbet until smooth and creamy. Spoon sorbet into container; cover and freeze until firm. (Can be prepared 3 days ahead. Keep frozen.) Let sorbet stand at room temperature 5 minutes before serving.
You would never guess that this rich, moist and delicious cake is lighter than its high-fat counterpart.
Makes 12 Servings.
INGREDIENTS
nonstick vegetable oil spray
2 ounces unsweetened chocolate, chopped
1 cup all purpose flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
2 large egg whites
2/3 cup unsweetened applesauce
1/3 cup vegetable oil
2 teaspoons vanilla extract
powdered sugar (optional)
DIRECTIONS
Preheat oven to 350°F. Spray 9-inch-diameter springform pan with vegetable oil spray. Stir chocolate in top of double boiler set over simmering water until melted . Cool slightly.
Whisk flour, 1 cup sugar, cocoa, baking powder and salt in medium bowl. Whisk eggs, egg whites, applesauce, oil, vanilla and melted chocolate in large bowl to blend. Sift flour mixture over. Whisk batter until smooth. Transfer to prepared pan; smooth top.
Bake cake until tester inserted into center comes out with moist crumbs still attached, about 35 minutes (cake willcome about halfway up sides of pan). Transfer pan to rack and cool cake completely. (Can be prepared 1 day ahead. Cover and store at room temperature.)
Release pan sides from cake. Place cake on plate. If desired, place doily atop cake and sift powdered sugar over; remove doily.
A dish from the Pays de Caux region in northern France, where it is called salade Cauchoise. The salad is traditionally bound with crème fraîche, but it is delicious made with mayonnaise, too.
Can be prepared in 45 minutes or less.
Makes 4 Servings.
INGREDIENTS
1 pound medium-size red-skinned potatoes
1 tablespoon tarragon white-wine vinegar
2 1/4 cups thinly sliced celery (about 5 stalks)
4 ounces black forest ham, cut into 1 1/2 x 1/4 inch strips
6 tablespoons mayonnaise or crème fraîche
3 tablespoons chopped fresh tarragon
fresh tarragon sprigs (optional)
DIRECTIONS
Cook potatoes in large pot of boiling salted water until just tender, about 22 minutes. Drain. Cool to lukewarm. Peel potatoes. Cut into 1/2-inch-thick slices and place in large bowl. Drizzle vinegar over; toss to coat. Cool completely.
Add celery, ham, mayonnaise and chopped tarragon to potatoes; toss gently. Season with salt and pepper. Garnish with tarragon sprigs, if desired.
