January 29, 2008 in Recipes by danky
Makes 6 cups.
INGREDIENTS
4 ripe mangoes (about 3 1/2 pounds total)
1 cup simple syrup
3 tablespoons fresh lime juice, or to taste
DIRECTIONS
Line a baking sheet with plastic wrap.
Wash and dry mangoes. Using a sharp knife, remove the 2 flat sides of each mango, cutting lengthwise alongside pit and cutting as close to pit as possible so that mango flesh is in 2 large pieces. With a spoon carefully scoop flesh from mango sides into a blender, leaving shells intact. With a knife cut remaining flesh from pit and add to blender. Add syrup and lime juice to blender and purée until smooth. Put mango shells on baking sheet and freeze while making sorbet.
Freeze mango purée in an ice-cream maker. Scoop sorbet into frozen shells, mounding slightly, and smooth surfaces. Freeze filled mango shells at least 6hours, or until frozen hard. Frozen sorbets in shells may be wrapped individually in plastic wrap and kept in freezer 1 week.
Tags: Mango, Sorbets
January 29, 2008 in Recipes by danky
Can be prepared in 45 minutes or less.
Makes 16 servings.
INGREDIENTS
for vinaigrette
1/4 cup fresh lime juice
1 teaspoon salt
1 teaspoon sugar
freshly ground black pepper to taste
1/2 cup extra-virgin olive oil
4 pounds large vine-ripened tomatoes (about 
1 cup packed flat-leafed parsley leaves
1 cup packed coriander leaves
1/2 cup thinly sliced mint leaves
1/2 cup thinly sliced scallions
DIRECTIONS
Make vinaigrette:
In a small bowl whisk together lime juice, salt, sugar, and pepper and add oil in a stream, whisking.
Cut tomatoes into 1/2-inch-thick slices and arrange decoratively on a platter. Drizzle tomatoes with about two thirds vinaigrette.
In a bowl combine herbs and scallions and toss with remaining vinaigrette.
Mound herb mixture on top of tomato slices.
Tags: Herb, Salad, Tomato
January 29, 2008 in Recipes by danky
Makes 6 to 8 servings.
INGREDIENTS
- 4tablespoons extra-virgin olive oil
- 1teaspoon chopped fennel seeds
- 2shallots, chopped
- 1fresh fennel bulb (about 1 pound), halved lengthwise, thinly sliced crosswise
- 1large red bell pepper, cut into long strips
- 3large heads of broccoli, cut into florets (about 7 cups)
- 1teaspoon herbes de provence*
- 2/3cup canned low-salt chicken broth
DIRECTIONS Heat 2 tablespoons oil in heavy large skillet over medium heat. Add fennel seeds and stir until toasted, about 3 minutes. Add shallots and sauté until golden, about 3 minutes. Add sliced fennel bulb and red bell pepper and sauté until just tender, about 3 minutes. Add broccoli. Drizzle remaining 2 tablespoons oil over vegetables. Stir in herbes de Provence. Pour broth over. Simmer until broccoli is crisp-tender and liquid evaporates, about 6 minutes. Season with salt and pepper.
*A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.
Tags: Bell, Broccoli, Fennel, Pepper, Recipe, Red
January 29, 2008 in Recipes by danky
“Drunken” Beans
Makes 16 servings.
INGREDIENTS
1 pound dried pinto beans
1 large white onion
2 tablespoons lard or vegetable oil
2 fresh epazote sprigs or 1 teaspoon dried epazote, crumbled, if desired
1 teaspoon salt
6 bacon slices
2 cups fresh tomato salsa
1/2 cup beer
DIRECTIONS
Pick over beans. In a large bowl soak beans in cold water to cover by 2 inches for 1 day.
Drain beans and halve onion. In a 5-quart kettle simmer beans, lard or oil, onion, and epazote, if using, in water to cover by 2 inches, covered, 45 minutes, or until beans are almost tender. Add salt and simmer beans until just tender, about 15 minutes more. Beans may be prepared up to this point 2 days ahead and chilled in cooking liquid, covered. Drain beans in a colander.
Chop bacon and in a large heavy skillet cook over moderate heat, stirring, until browned. Add beans, salsa, beer, and salt to taste and cook, stirring, until most of liquid evaporates, about 10 minutes. Beans may be made 2 hours ahead and kept at cool room temperature. Reheat beans before serving.
Tags: Borrachos, Frijoles
January 29, 2008 in Recipes by danky
Makes 8 servings.
INGREDIENTS
- 4teaspoons mustard seeds2 1/2pounds small brussels sprouts, trimmed1/4cup (1/2 stick) butter
- 6large shallots, finely chopped
- 1tablespoon fresh lemon juice
- 2teaspoons dijon mustard
DIRECTIONS Stir mustard seeds in small dry skillet over medium-low heat until seeds are lightly toasted and begin to pop, about 3 minutes. Remove from heat. Cool.
Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Place in bowl of ice water to cool. Drain and cut in half. (Mustard seeds and brussels sprouts can be made 1 day ahead. Store mustard seeds at room temperature. Wrap brussels sprouts in paper towels; cover and chill.)
Melt butter in large nonstick skillet over medium-high heat. Add shallots and sauté until tender and golden, about 4 minutes. Add brussels sprouts and sauté until just tender and heated through, about 8 minutes. Add lemon juice, mustard, and mustard seeds; toss to blend. Season with salt and pepper and serve.
Tags: Brussels, Mustard, Recipe, Seeds, Shallots, Sprouts
