Archive for October, 2009
Monday, October 26th, 2009 by Ji Hye
Ingredients:
- 1 ½ pounds or 4 heaping cups of Butternut Squash, peeled, seeded and cut into chunks
- 3 cups Coconut Milk
- 1 cup Palm Sugar, or to taste
- 1 tsp Salt, or to taste
- 2 packets Powdered Gelatin
Adopted from NY Times and Chez Pim
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Directions:
- In a medium pot, add all ingredients (EXCEPT POWDERED GELATIN) and bring to boil, then reduce the heat to simmer for about 20 minutes or until the butternut squash is very tender.
- Mix powdered gelatin with a cup of water. Let stand for 5 minutes.
- Add the gelatin water to the ingredients, transfer into a stand blender and puree. Take care not to add too much at once so it does not overflow.
- Pour the puree back into the pot and continue to simmer for 5 more minutes.
- Remove from heat and pour into jam jars or molds or pre-baked pie crust. Let cool in the fridge until set. Serve once the pudding sets.
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Posted in Desserts | No Comments »
Monday, October 26th, 2009 by Ji Hye
Ingredients:
- 1 ½ pounds or 4 heaping cups of Butternut Squash, peeled, seeded and cut into chunks
- 3 cups Coconut Milk
- 1/2 cup Palm Sugar, or to taste
- 2 tsp Salt, or to taste
- 4 thin slices Pancetta
- Pumpkin Seed oil for garnish
Adopted from NY Times and Chez Pim
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Directions:
- In a medium pot, add all ingredients and bring to boil, then reduce the heat to simmer for about 20 minutes or until the butternut squash is very tender.
- Pan fry pancetta and set aside on a sheet of parchment paper to drain oil.
- Pan fry pancetta and set aside on a sheet of parchment paper to drain oil.
- Transfer the ingredients into a stand blender and puree. Take care not to add too much at once so it does not overflow.
- Serve the pureed soup in a bowl and garnish with pancetta and drizzles of pumpkin seed oil.
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Posted in Soups | No Comments »
Tuesday, October 13th, 2009 by Tessie
Ingredients:
- Seeds of 2 Medium Butternut Squash or 1 Medium Pumpkin
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Merken Spice
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Directions:
- Preheat oven to 300 F
- Rinse the seeds well after removing from the squash
- Lay seeds out on paper towels to dry.
- Using 1/2 tbsp of oil lubricate a baking sheet.
- Spread the dry seeds out on the baking sheet and sprinkle the
remaining 1/2 tbsp of oil over top. Sprinkle the merken evenly over
the seeds and lightly toss to coat. Roast for 30 to 35 minutes or
until golden brown, stirring once or twice to ensure even browning. Eat.
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Posted in Snacks | No Comments »
Tuesday, October 6th, 2009 by Jaime
Ingredients:
- 2/3 cup Extra Virgin Olive Oil
- 1/3 cup Banyuls Vinegar
- 1 1/2 tsp Banyuls Mustard
- 1 1/2 tsp Piement d’esplette (french red pepper)
- pinch Dried Lavender
- Salt to taste
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- Marinate pork, turkey, tofu or salmon. try it on your favorite sandwich or drizzle on a salad. Store unused portion sealed in the refrigerator. Store unused portion sealed in the refrigerator.
- Makes 1 cup
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Posted in Vinaigrettes | 1 Comment »
Tuesday, October 6th, 2009 by Jaime
Ingredients:
- 1/2 cup Joseph La Casetta Wine Vinegar
- 1/2 cup Yellingbo Olive Oil
- 2-3 tbsp Austrian Wine Spread
- Salt & black pepper to taste
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- To obtain a really smooth mixture, combine the vinegar and wine spread first & shake. Next add the olive oil & shake. Season with salt & black pepper to your liking. Store unused portion sealed in the refrigerator.
- Makes 1 cup
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Posted in Vinaigrettes | No Comments »
Tuesday, October 6th, 2009 by Jaime
Ingredients:
- 1/2 cup Good Quality Extra Virgin Olive Oil
- 1/2 cup Agrodolce Bianco White Wine Vinegar
- 2-3 tbsp Walnut Mustard (noix)
- black pepper to taste
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- To obtain a really smooth mixture, combine the vinegar and mustard first & shake. Next add the olive oil & shake.
- Pour it over fruit, drizzle it on a salad, or marinade your favorite meats and vegetables. Store unused portion sealed in the refrigerator.
- Makes 1 cup
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Posted in Vinaigrettes | No Comments »
Tuesday, October 6th, 2009 by Jaime
Ingredients:
- 1/2 cup Good Quality Extra Virgin Olive Oil
- 1/2 cup Moscatel Wine Vinegar
- 1/3 jar Trapanese Pesto
- Salt and Pepper to taste
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- To obtain a really smooth mixture, combine the vinegar & pesto first & shake. Next add the olive oil & shake. Season with salt and pepper.
- Store unused portion sealed in the refrigerator.
- Makes 1 cup
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Posted in Vinaigrettes | No Comments »
Tuesday, October 6th, 2009 by Jaime
Ingredients:
- 1/2 cup Good Quality Extra Virgin Olive Oil
- 1/2 cup Forum Chardonnay Vinegar
- 1-2 tbsp Villa Reale Trapanese Pesto
- salt & pepper to taste
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- To obtain a really smooth mixture, combine the vinegar & pesto first & shake. Next add the olive oil & shake. Season with salt & pepper.
- Drizzle it on a pasta salad, use it on a sandwich, or marinade your favorite meats and vegetables. Store unused portion sealed in the refrigerator.
- Makes 1 cup
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Posted in Vinaigrettes | No Comments »
Tuesday, October 6th, 2009 by Jaime
Ingredients:
- 1/2 cup Fruity Extra Virgin Olive Oil
- a little less than 1/2 cup Moscatel White Wine vinegar
- 2-3 tbsp Piment d’Espelette mustard (hot pepper)
- pinch of salt
- pinch of ground Piment d’espelette pepper
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- To obtain a really smooth mixture, combine the vinegar and mustard first & shake. Next add the olive oil & shake. Season with salt and pepper.
- Pour it over a salad, drizzle it on a sandwich or marinade your favorite meats & vegetables.
- Store unused portion sealed in the refrigerator.
- Makes 1 cup
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Posted in Vinaigrettes | No Comments »
Tuesday, October 6th, 2009 by Jaime
Ingredients:
- 1 lb Latini Pasta (cooked al dente)
- 1 cup Trapanese Pesto Vinaigrette
- 1/2 cup Fresh Parsley, coarse chop
- 8 Boquerones (white anchovies) filets, finely chopped
- 1 cup Grated Parmigiano Reggiano
- sea salt to taste
- black pepper to taste
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Directions:
- Cook pasta until al dente, toss with extra virgin olive oil.
- Toss in vinaigrette, boquerones, and parsley.
- Finish with cheese, salt and pepper.
- Cool in refrigerator.
- Take out one hour prior to serving, to bring to room temperature.
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Posted in Pasta/Rice | No Comments »
