The following sauce is a variation on applesauce and can be served on its own or as an accompaniment to meats.
Makes about 4 cups.
INGREDIENTS
10 small ripe pears (about 3 pounds)
1 cup pear nectar
4 dried pear halves, chopped (available at health foods stores and
specialty foods shops)
1/4 cup sugar, or to taste
2 tablespoons unsalted butter
1 tablespoon julienne strips peeled fresh ginger
1 tablespoon fresh lemon juice
1 cinnamon stick
1 teaspoon vanilla
DIRECTIONS
Peel, core, and finely chop fresh pears. In a saucepan simmer fresh pears, nectar, dried pears, sugar, butter, ginger, lemon juice, cinnamon stick, and a pinch of salt until pears are tender, about 25 minutes. Remove pan from heat and stir in vanilla. Discard cinnamon stick.
Force pear mixture through a food mill or ricer, or in a food processor purée to desired consistency.
Can be prepared in 45 minutes or less.
Makes about 1 cup.
INGREDIENTS
10 shallots, sliced thin lengthwise
2 tablespoons julienne strips peeled fresh ginger
2 tablespoons unsalted butter
1 garlic clove, cut into thin strips
1/2 cup chicken broth
1/3 cup balsamic vinegar
1/4 cup honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
DIRECTIONS
In a heavy 10-inch skillet (preferably cast-iron) cook shallots and ginger in butter over moderate heat, stirring frequently, until pale golden, about 12 minutes. Add garlic and cook, stirring, 1 minute. Increase heat to moderately high and stir in a remaining ingredients. Cook mixture, stirring frequently, until syrup and almost all liquid is absorbed, about 12 minutes. Marmalade keeps, covered and chilled, up to 2 weeks.
Serve marmalade with meat, poultry, fish, or vegetables.
Can be prepared in 45 minutes or less.
Serves 4.
INGREDIENTS
2 tablespoons vegetable oil
1 tablespoon julienne strips peeled fresh ginger
1 1/2 cups long-grain rice, rinsed well in several changes of water and
drained
1 3/4 cups water
1/3 cup canned unsweetened coconut milk
1 small bay leaf
1/2 teaspoon salt
tabasco to taste
2 scallions, minced
2 tablespoons minced fresh coriander
DIRECTIONS
In a medium saucepan heat oil over moderately high heat until hot but not smoking and sauté ginger, stirring frequently, 2 minutes. Add rice and cook, stirring, 2 minutes. Add water, coconut milk, bay leaf, salt, and Tabasco and bring mixture to a boil. Reduce heat to low and cook, covered, 20 minutes, or until rice is tender and liquid is absorbed.
Remove pan from heat and sprinkle rice with scallions and coriander. Let rice stand 5 minutes and fluff with a fork. Discard bay leaf.
Active time: 20 min Start to finish: 1 hr
Makes 1 serving.
INGREDIENTS
- 1 1/3cups quartered strawberries (from 6 oz)
- 1tablespoon sugar
- 1teaspoon fresh lemon juice
- 3/4teaspoon unflavored gelatin (from 1 envelope)
- 1 1/2tablespoons water
- 1/3cup well-chilled heavy cream
- 3butter cookies, coarsely crushed (1/4 cup)
DIRECTIONS Mash 1 cup quartered strawberries with sugar and lemon juice in a bowl using a fork. Cut remaining strawberries into 1/4-inch dice and reserve.
Sprinkle gelatin evenly over water in a very small saucepan and let stand 1 minute to soften, then warm over low heat, stirring until gelatin is dissolved. Stir gelatin mixture into mashed strawberries.
Set bowl in a larger bowl of ice and cold water and stir frequently until a spoonful of gelatin mixture holds its shape briefly before dissolving back into mixture, about 5 minutes.
Beat cream in another bowl with a whisk until it just holds stiff peaks. Fold 1/2 cup whipped cream into gelatin mixture, then fold in 1/4 cup diced strawberries (reserve remainder for topping).
Spoon one third of strawberry mousse into a glass and sprinkle evenly with half of cookie crumbs, then top with half of remaining mousse and all of remaining cookie crumbs. Top with remaining mousse, whipped cream, and strawberries, then chill until set, about 30 minutes.
Can be prepared in 45 minutes or less.
Serves 6.
INGREDIENTS
1/4 cup minced shallot
2 tablespoons minced peeled fresh ginger
1 garlic clove, minced
1/4 cup rice vinegar (available at asian markets and
some supermarkets)
1 tablespoon soy sauce
1/2 teaspoon asian (toasted) sesame oil
tabasco to taste
1/2 cup olive oil
4 cups finely shredded carrots
4 cups finely shredded peeled raw beets (about 3/4 pound)
spinach leaves, washed thoroughly, for garnish if desired
DIRECTIONS
In a blender purée shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. With motor running add olive oil in a stream and blend until smooth.
In separate bowls toss carrots with half of the dressing and beets with remaining half. Divide carrot salad and beet salad among 6 plates and garnish with spinach leaves.
INGREDIENTS
- edible flowers
-
superfine sugar
-
egg whites, at room temperature
-
water
DIRECTIONS Brush petals with an egg white that is slightly beaten with a couple of drops of water.
Hold the petal with a tweezer, and sprinkle with superfine sugar. Tap the tweezer to remove excess sugar.
Remove to a rack to dry completely. Store in an airtight container.
Sugared flowers can be made in advance and stored up to one month.
Once the mustard butter is prepared and the chicken is marinated, this quick sauté comes together in just minutes. Any leftover fennel-mustard butter makes an instant sauce dolloped onto grilled fish.
Makes 6 servings.
INGREDIENTS
- fennel-mustard butter
- 1tablespoon fennel seeds
- 1/2cup (1 stick) butter, room temperature
- 1tablespoon fresh lemon juice
- 2teaspoons dijon mustard
- 1garlic clove, minced
chicken
- 1/4cup olive oil
- 2tablespoons fresh lemon juice
- 1garlic clove, minced
- 6skinless boneless chicken breast halves, pounded to 1/3-inch thickness
4anchovy fillets, chopped
- 4cups thinly sliced radicchio
- 2tablespoons drained capers
DIRECTIONS For Fennel-mustard butter:
Stir fennel seeds in small skillet over high heat until beginning to brown, about 1 minute. Place in spice mill and grind to coarse powder. Transfer to small bowl. Add remaining ingredients; stir to blend. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
For Chicken:Whisk oil, lemon juice, and garlic in small bowl to blend. Place chicken in 13x9x2-inch glass baking dish. Sprinkle with salt and pepper. Pour oil mixture over. Turn to coat. Cover with plastic wrap; refrigerate at least 1 hour and up to 3 hours.
Heat 2 heavy large skillets over medium-high heat. Add 3 chicken breasts with some of marinade to each skillet; sauté until cooked through, about 3 minutes per side. Transfer chicken to platter. Place 2 teaspoons fennel-mustard butter atop each chicken breast. Melt 1/4 cup mustard-fennel butter in 1 skillet over medium-high heat. Add anchovies; mash with fork. Stir in radicchio and capers; sauté until radicchio just begins to wilt, about 1 minute. Spoon radicchio atop chicken breasts.
