Tuesday, May 3, 2011

Fresh & Flavorful


Flat Bread
30 Minute Mozzarella
Rosemary Honey
Lemongrass Soup
Jicama Slaw
Ahi with Cilantro Pesto
Grandma Gardner’s Strawberry Pie
Basil Ice Cream

Rosemary Honey

  • 1 cup light-flavored honey, such as clover
  • 5 rosemary sprigs (3 inches each)
Bring honey and rosemary to a simmer in a small saucepan. Cook for 5 min. Remove from heat, and let steep until cool, about 45 minuets. Remove rosemary or leave in for a stronger flavor.
*Honey can be stored in a airtight container at room temperature roe 1 week

Baked Puffed Flatbread

Makes eight 6- to 7-inch breads. 

Make sure you let the pieces of dough rest after forming them into balls and again after rolling them into 4-inch circles; otherwise, they will shrink back and not hold their shape.
  • 1 package dry active yeast (2 1/4 teaspoons)
  • 1 cup water (warm -- 110 to 115 degrees)
  • 1 tablespoon olive oil , plus extra for brushing
  • 2 teaspoons granulated sugar
  • 1/4 cup plain yogurt
  • 1 1/2 teaspoons table salt , plus extra for sprinkling
  • 1/2 cup whole wheat flour , sieved (before measuring) to remove coarse flakes of bran
  • 2 cups bread flour , plus additional as needed
  • 2 tablespoons sesame seeds (optional)
 1. In either the workbowl of a food processor fitted with stainless steel blade or, if working by hand, a medium mixing bowl, sprinkle yeast over warm water. Add oil, sugar, and yogurt and pulse to mix, about four 1-second bursts, or, if working by hand, mix with wooden spoon until well combined. Add salt, sieved whole wheat flour, and 2 cups bread flour; process until smooth, about 15 seconds, scraping down sides of bowl as necessary, or, if working by hand, mix with wooden spoon until flour is incorporated, about 3 minutes. Process dough (adding more flour as necessary until dough just pulls completely away from sides of bowl) until soft and satiny, about 30 seconds, or, if working by hand, turn dough out of mixing bowl onto very lightly floured work surface and knead until smooth and elastic, 12 to 15 minutes. Squeeze dough gently with full hand; if dough is sticky, sprinkle with flour and knead just to combine. Place dough in medium bowl or straight-sided plastic container, cover with plastic wrap, and place in warm, draft-free spot until dough doubles in size, 30 to 45 minutes. (At this point, dough can be punched down, wrapped tightly in plastic wrap, and refrigerated up to 2 days.)

2. Turn dough onto lightly floured work surface and, if it is sticky, sprinkle very lightly with flour. Following illustrations 1 through 4 below, cut, shape, and roll dough. If using sesame seeds, brush tops of circles lightly with water, sprinkle each circle with 3/4 teaspoon seeds, and gently roll over with rolling pin once or twice so seeds adhere to dough.

3. About 30 minutes prior to cooking, adjust oven rack to lowest position, line rack with unglazed baking tiles, pizza stone, or preheated baking sheet and heat oven to 500 degrees. Bake dough rounds on preheated tiles or pizza stone until bread is puffed and golden brown on bottom, 5 to 6 minutes.

4. Transfer breads to wire rack to cool for 5 minutes; wrap in clean kitchen towels and serve warm or at room temperature.

30 Minute Mozzarella

For SIMPLE step-by-step photo instructions, click here...

Lemongrass Soup

  • 1 cup white wine
  • 2 oz stalks lemongrass
  • 1 lime zest
  • 1 Tablespoon ginger, grated
  • 1 Tablespoon garlic, grated
  • 1 Tablespoon curry powder
  • ¼ cup honey
  • 24 ounces chicken stock
  • 16 ounces clam juice
  • 27 ounces coconut milk
  • 2 tsp sweet chili sauce
  • 1 tsp sarachi chili sauce
  • ¼-1/3 cup cornstarch
Add all ingredients into stockpot expect cornstarch. Bring to a boil and simmer until reduces by a quarter.

Mix cornstarch with water. Add to soup slowly. Strain out lemongrass stocks.

Grilled Ahi With Cilantro Pesto

  • 1 ½ Lbs. of fresh Ahi tuna
Cilantro pesto

  • 1 Tb chopped garlic
  • ¼ freshly grated parmesan cheese
  • 1 cup cilantro leaves
  • 3 Tb olive oil
  • 3 Tbl pumpkin seeds
  • 3 Tb white wine
  • 14 tsp salt
  • ½ juice of a lime
  • Mix well in blender
Cut into 1 inch stakes, marinate in pesto sauce for 20-30 minuets
Brush grill with oil, grill on high, 6 minuets for each side
Let rest 6 minuets then slice into strips

Sweet Asian B.B.Q Sauce
  • ¼ cup dark soy sauce
  • ¼ cup distilled vinegar
  • 1/3 cup oyster sauce
  • 1 cup plum sauce
  • 1 cup hoisin sauce
  • 3 Tb canola oil
  • 3 Tb honey
  • 6 cloves garlic, minced
  • 2 Tb finely minced ginger
  • 1 tsp. minced orange zest
  • ¾ cup chicken stock
 Drizzle over the jicama slaw and the ahi tuna.

Jicama Slaw

  • 1 medium sized jicama, peeled and julienned
  • 2 whole carrots, peeled and julienned
  • 1 small white cabbage, shredded
  • 1 yellow bell pepper, julienned
  • sundried tomatoes’
  • diced cilantro
  • 1 lime juiced

Grandma Gardner's Strawberry Pie

  • 3- egg whites
  • 1/2 tsp. Baking Powder 
  • 1 c. Sugar
  • 10- Saltine soda crackers 
  • 1/2 C. Pecans
Beat the 3 eggs white until stiff. Add baking powder & gradually pour in the sugar. Add the smashed soda crakers & fold in the pecans. Butter a 9 inch pie tin & bake for 30 minutes at 300 degrees. Let completely cool & then top with cut up Strawberries.

Basil Ice Cream

  • 2 cups whole milk
  • 1 cup basil leaves
  • ½ cup sugar
  • Pinch of Salt
  • 4 large egg yolks
  • ½ cup well-chilled heavy cream 
Heat milk, basil and ¼ cup sugar, with a pinch of salt, in a heavy saucepan. Bring to a boil stirring constantly. Once the mixture comes to a boil, remove from the heat and let steep for 30 minutes. After 30 minutes, pour the mixture through a strainer to remove the basil leaves.

With a hand-held mixer, beat the yolks and remaining ¼ cup sugar in a bowl until thick and pale (about 1 minute). Add the milk mixture in a slow stream and beat until combined. Pour mixture into a clean saucepan and cook over moderate heat. Be sure to stir constantly. The mixture will begin to thicken and is ready when it coats the back of a wooden spoon – this will take around 6 minutes of stirring. Do not let the mixture come to a boil.

Remove from the heat and poor in to a small bowl. Place the bowl in a larger bowl of ice water and stir until cold, around 12 minutes. (I recommend making the ice bath before you cook the custard over the stove – the custard will cook quickly and, if you don’t cool it down immediately, you risk curdling the mixture).

Stir in the cream and freeze in the ice cream maker. Once frozen, place the ice cream in an airtight container and put in the freezer to harden for at least 2 hours before serving. Enjoy!