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COCONUT SHRIMP WITH BASIL AND LIME LEAVES
six servings
Taste a spoonful of this dish and your mouth will come alive with an explosion of flavors and sensations. Fresh lime leaves may be purchased in Asian markets. If unavailable, substitute lime zest and lime juice.
1-1/2 pounds medium raw shrimp, peeled, and deveined
Seasonings:
2 dried red chile peppers, seeds removed or 1 teaspoon crushed red pepper
2 1/2-inch slices fresh ginger, peeled
6 cloves garlic, peeled
1-1/2 teaspoons ground cumin
1/2 teaspoon powdered turmeric
2 tablespoons olive oil
1-1/2 red onions, peeled and cut into thin, julienne slices
Coconut sauce, mixed together:
1-1/2 cups light coconut milk
1 tablespoon light brown sugar
1-1/2 teaspoons salt, or to taste
5 kaffir lime leaves, cut into very thin slivers*
3 tablespoons Thai holy basil or sweet basil leaves, cut into thin slivers
3/4 pound snap or snow peas, ends trimmed, blanched for 1 minute in boiling water, refreshed in cold water and drained
1.Score the shrimp lengthwise along the back, rinse and drain thoroughly.
2.Drop the Seasonings in descending order into a blender or the feed tube of a food processor while the machine is running and process to a paste. Turn the machine on and off several times to get a smooth mixture.
3.Heat a casserole or a Dutch oven, add the oil, and heat until hot. Add the Seasonings and cook over medium heat, stirring with a wooden spoon for about 3 to 4 minutes until fragrant.
4.Add the onions and toss over medium heat briefly. Cover and cook about 3 minutes until the onions are soft. Add the Coconut Sauce and bring to a boil. Add the shrimp and lime leaves and cook for about 2-1/2 to 3 minutes, until the shrimp turn pink and are cooked. Add the shredded basil and snap or snow peas. Cook for about a minute stirring to mix. Remove from the heat and serve with steamed Basmati or jasmine rice.
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SPINACH
SALAD WITH CHICK PEAS, SUN-DRIED TOMATOES AND ROASTED RED PEPPERS
six servings
I often use tender, baby spinach for this colorful and appealing
salad. I first arrange them in a bowl with chick peas, roasted red
peppers, and feta. Just before serving, I pour a tart, warm sun-dried
tomato and garlic dressing on top. Serve the salad with crusty bread
for a light, yet satisfying meal.
1 pound (or 1-1/2 ten-ounce packages ) fresh spinach or baby
spinach leaves
1 15-ounce can chick peas, blanched briefly in boiling water, refreshed
and drained
1 cup roasted red peppers or a 12-ounce jar (roughly 4 red peppers),
drained, and blotted dry on paper towels
4 to 5 ounces feta cheese, crumbled between your fingers into small
bits
Warm Tomato-Garlic Vinaigrette:
10 to 12 sun-dried tomatoes packed in oil, drained, and cut into julienne
strips
2-1/2 tablespoons minced garlic
2/3 cup Balsamic vinegar
3 to 4 tablespoons virgin olive oil
1 teaspoon salt, or to taste
1/3 teaspoon ground black pepper
1.If using large spinach leaves, tear the stems from the leaves and
discard the stem. Toss the leaves or tender spinach in a sink and
add cold water to cover. Swish the leaves with your hands to remove
the dirt and lift out the leaves with your hands. Place in a colander
or a salad spinner to remove the excess water. Arrange the spinach
leaves in a salad bowl.
2.Cut the peppers into thin, julienne strips. Arrange on the spinach
leaves, along with the blanched chick peas. Crumble the feta cheese
into small pieces with your hands and sprinkle all over the salad.
3. Heat a heavy saute pan or a wok, add several tablespoons of the
oil and heat until very hot. Toss in the sun-dried tomatoes, and garlic
and stir-fry for 10 seconds until very fragrant. Add the vinegar,
and heat until very hot. Slowly pour in the oil and continue heating.
Once the dressing is very hot add the salt and pepper and taste for
seasoning. Carefully, drizzle over the spinach salad and serve immediately. |
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GRILLED
GARLIC BEEF OVER CRUNCHY VEGETABLES WITH A FRESH THAI DRESSING
six servings
According to David Thompson in his brilliant book, "Thai Food",
the cardinal rule of Thai salads is that the dressing must be strongly
flavored with seasonings that complement and unify all the ingredients
in the salad. This dressing is a fitting example. I often make extra
dressing, without the cilantro, and keep it in the refrigerator for
impromptu salads, adding the fresh herb, cilantro, basil, or mint,
at the last minute.
1-1/2 pounds sirloin or rib eye steak or leftover steak from
Grilled Balsamic Steak
Meat Marinade:
1 tablespoons minced garlic
3 tablespoons soy sauce
3 cups grated carrots, about 3 medium size
4-1/2 cups bean sprouts, rinsed and drained, about 12 ounces
1-1/2 cups minced scallion greens
Dressing, mixed together to dissolve the sugar:
1/2 cup fish sauce
1/2 cup freshly squeezed lime juice, about 6 to 7
6 tablespoons firmly packed light brown sugar, or to taste
1/2 teaspoon freshly ground black pepper
1/2 cup fresh cilantro leaves, cleaned, and chopped coarsely, reserving
3 tablespoons for sprinkling on top of the salad
1.Trim the meat of any fat or gristle and put in a bowl. Pour the
marinade over the meat and rub along the surface to coat. Let sit
for 30 minutes.
2. Toss the grated carrots, bean sprouts, and scallions together in
a mixing bowl. Arrange in the bottom of a platter. Drizzle some of
the prepared dressing on top and pour the rest into a serving bowl.
3. Prepare a medium-hot fire for grilling or preheat the broiler.
Arrange the meat about 3 inches away from the source of the heat and
grill or broil for about 5 to 7 minutes for medium-rare. Remove and
cool slightly.
4. Cut the meat across the grain into thin slices and arrange the
slices on top of the vegetables. Sprinkle the top with the reserved
cilantro and serve with the remaining dressing. |
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PAN-ROASTED
SALMON SERVED WITH MINTY SNAP PEAS
six servings
The ginger-soy-Balsamic marinade gives the seared salmon a lovely
flavor and color and the simple mint dressing is a light and refreshing
complement to snap peas. I like to serve this dish hot, or at room
temperature with rice pilaf for a festive buffet.
6 pieces salmon fillets with skin on, each weighing about
6 ounces
Marinade:
2 tablespoons minced fresh ginger
3 tablespoons soy sauce
3 tablespoons Balsamic vinegar
1-1/2 pound snap peas
Mint Dressing:
3 tablespoons fruity extra-virgin olive oil
2 tablespoons lemon juice, or to taste
6 tablespoons chopped mint
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons virgin olive oil
1.Put the salmon in a bowl or deep dish. Pour in the pre-mixed marinade
and toss lightly to coat. Let sit at room temperature while cooking
the snap peas.
2. Bring 2 quarts of water to a boil in a saucepan and add the snap
peas. Cook for 2 minutes, or until crisp tender. Drain in a colander
and refresh in cold water. Drain again and blot dry on paper towels.
3. Whisk the ingredients of the Mint Dressing together in a mixing
bowl Add the snap peas and toss lightly to coat. Taste for seasoning,
adjusting if necessary.
4.Heat the 2 tablespoons olive oil in a large frying pan over high
heat until very hot. Place the salmon steaks with their coating, skin
side down, in the pan, partially-cover, and fry about 5 to 6 minutes
covered over high heat (depending on the thickness) until the skin
is crisp and the salmon meat has started becoming opaque. Carefully
flip over with a spatula and cook for another 3 to 4 minutes, or until
just cooked.
5.Arrange the salmon filets on a serving platter and spoon the snap
peas around and on top. Serve with a rice pilaf or steamed rice.
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GRILLED
SEA BASS WITH MANGO SALSA
six servings
This dish is wonderful for feeding your family or for entertaining
guests. You can prepare the salsa and marinate the fish in advance,
making it an easy, last-minute dish to cook and serve.
1 recipe Mango Salsa
2 pounds striped bass fillets, about 1 -inch thick, or you may substitute
a firm fish fillet, such as halibut, grouper, or swordfish
2-1/2 tablespoons virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly- ground black pepper
1. Prepare the Mango Salsa as directed in the recipe. Let it sit while
the fish cooks.
2. If possible, cut the fish into 6 equal pieces. Rub the surface
of the fillets with the olive oil and sprinkle with salt and pepper.
Prepare a medium-hot fire for grilling or preheat a gas grill and
arrange a rack 3 to 4 inches from the heat. Arrange the fish fillets
on the grill and cook covered for about 4 to 5 minutes per side until
the flesh is opaque. Slide the fillets off the grill and onto a platter
or onto individual plates. Spoon some of the mango salsa on top and
serve with steamed rice and a vegetable. |
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MANGO
SALSA
makes about 3 cups
This mango salsa is superb with all types of grilled seafood and
meats. You can substitute different fruits for the mango such as peaches
and pineapple. It will keep for about 3 to 4 days in the refrigerator.
4 ripe mangoes, each weighing about 1 pound
1 medium-size red onion, peeled and minced
1 teaspoon ground cumin
juice of 2 limes (about 6 tablespoons)
1/4 cup chopped cilantro leaves
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1.Stand the mango upright on one of the pointed ends. Cut off the
two fleshy cheeks on the sides, cutting as close to the pit as possible.
Score or cut the flesh into 1/4-inch dice. Scrape the flesh from the
skin with a spoon and drip into a ball.
2.Mix together the mango with the remaining ingredients of the Mango
Salsa. Toss gently to mix and let sit briefly while you prepare the
meal. |
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SPICY
BROCCOLINI WITH RED PEPPER
six servings
(master recipe for broccolini, rapini, broccoli, cauliflower and bok
choy)
Most supermarkets offer broccolini which looks similar to rapini,
but the flavor is less bitter. You can steam, boil, or stir-fry broccoli
or rapini. I like to blanch these types of vegetables in advance until
near-tender, refresh them, and then stir-fry over very high heat just
before serving.
2 pounds broccolini, rapini, Chinese or western broccoli or
flowering rape
2 tablespoons virgin olive oil
1 teaspoon crushed dried chili flakes
1 small red bell pepper, cored, seeded, and cut into 1/4-inch dice
6 cloves garlic, smash with the flat edge of a knife, skins removed,
and sliced thinly
1 teaspoon salt, or to taste
juice of 1/2 lemon or about 2-1/2 tablespoons
1. Cut away the tough end of the broccolini or rapini and peel away
the tough outer skin from the stems. Cut the stalks into 1-inch lengths
and separate the flowerets, if using broccoli. Separate the stalks
or tougher part of the vegetable from the more tender part (flowerets).
2.Bring 3 quarts water to a boil, add the tougher part (stalks) of
the vegetable and cook for about 2 minutes or until almost tender,
but al dente. Add the remaining part of the vegetable and cook for
another minute, or until the vegetable is tender. Drain and refresh
briefly in cold water. Drain again.
3. Heat a wok or a heavy skillet, add the oil, and heat until hot,
about 15 seconds. Add the chile flakes, red pepper, and sliced garlic.
Stir-fry over medium-high heat for 2 minutes or until the red pepper
is slightly tender. Add the broccolini and toss lightly over high
heat to mix for a minute. Add the lemon juice and salt and toss lightly
to mix. Stir together and taste for seasoning, adjusting if necessary.
Scoop onto a platter or into a bowl and serve. Serve hot, at room
temperature, or cold. |
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MIDDLE
EASTERN HERBAL RICE
six servings
This dish was inspired by a recipe from Claudia Roden's "The New
Book of Middle Eastern Food". The rice is fragrant and delicious.
I think it goes especially well with grilled, steamed, or roasted
meat and seafood. It's also a terrific base for the Seafood Rice Salad.
You may vary the herb quantities according to taste.
2 cups Basmati or jasmine rice
3-1/2 cups water
Herbal Seasonings:
1 1/2 cups minced scallion greens
1-1/4 cups fresh dill sprigs, rinsed, drained, blotted dry and chopped
1/2 cup flat leaf or curly parsley sprigs, rinsed, drained, blotted
dry and chopped
2 tablespoons fruity olive oil
2 tablespoons unsalted butter
1-1/2 teaspoons salt, or to taste
1.Put the rice in a bowl and using your fingers as a rake, rinse the
rice under cold running water to remove some of the talc. Drain the
rice in a strainer.
2.Put the rice and water in a heavy, 3-quart saucepan or pot with
a lid. Heat uncovered until boiling. Reduce the heat to low, cover,
and simmer for about 10 minutes, or until the water has evaporated
and craters appear on the surface.
3. Remove from the heat and add the Rice Seasonings. Fluff the cooked
rice lightly with a fork to separate the grains and mix the seasonings
evenly with the rice. Cover and let stand for 10 minutes. Serve warm,
at room temperature, or cold. |
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GINGERY
PEACH-A-BERRY COBBLER
six servings
Essentially, a cobbler is a fruit dessert baked with a crust,
which may be a biscuit or a bread dough. In this recipe, you drop
spoonfuls of dough over the fruit and it all blends together in the
oven creating a lovely cobbler topping. Like the crisp, you can use
different fruits or pair two together as in this recipe.
1 pint or 2 cups fresh blueberries
6 peaches, peeled, pitted, and cut into 1/2-inch slices (about 5 to 6 cups)
1/3 cup light brown sugar
1-1/2 tablespoons cornstarch
1-1/2 tablespoons freshly-squeezed lemon juice
1/2 teaspoon ground cinnamon
3 tablespoons chopped candied ginger
Topping:
1-3/4 cups unbleached all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, cut into tablespoon-size pieces
3/4 cup whole milk
1-1/2 teaspoons vanilla extract
2 tablespoons sugar mixed with 1/4 teaspoon ground cinnamon
1.Preheat the oven to 375° F. Put the blueberries and peaches in a
heavy-medium- size saucepan. Add the brown sugar, cornstarch, lemon
juice, cinnamon, and candied ginger and mix together. Heat and stir
until the mixture thickens, about 5 minutes. Pour into a 12- by 10-
by 2-inch baking dish or other shallow 2 1/2-qt baking dish (no deeper
than 2 inches).
2. While the fruit cooks, mix together the flour, sugar, baking powder,
and salt in a large bowl. Pinch or cut the butter with your fingertips,
a pastry blender or a knife, until the mixture resembles cornmeal.
Pour in the milk, vanilla, and stir until a dough forms. Put the dough
onto the hot fruit mixture in small separated mounds and sprinkle
the top with the remaining cinnamon-sugar. Place the pan on a cookie
sheet to catch drippings. Bake the cobbler in middle of the oven about
30 minutes, until top is golden. Remove, cool slightly and serve warm.
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CHOCOLATE
BROWNIE PUDDING
six servings
This dish was my sister Susan's favorite dessert as a child, but
our whole family loved it as well. My sister and I used to peer through
the oven window and watch the batter as it baked, magically separating
into a layer cake with a rich, chocolate sauce underneath.
1 cup all-purpose flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon double-acting baking powder
3/4 teaspoon salt
2 large eggs
1 cup granulated sugar
6 tablespoons (3/4 stick) unsalted butter, melted
1/2 cup milk
1-1/2 teaspoons vanilla extract
3/4 cup firmly packed light brown sugar
1-1/3 cups boiling water
1.Preheat the oven to 350° F. Sift together the flour, 1/3 cup of the
cocoa powder, baking powder, and salt. With a hand mixer or by machine,
whisk together the eggs, sugar, butter, milk, and vanilla in another
bowl and beat until smooth. Add the flour mixture and stir until the
batter is just mixed together.
2. Spread the batter evenly in an ungreased 8-inch-square baking pan.
Mix together the remaining 1/3 cup cocoa powder, the brown sugar,
and the boiling water and pour over the batter. Bake in the middle
of the preheated oven for 35 to 40 minutes, or until a cake tester
or a toothpick inserted in the center comes out clean. Serve warm
with vanilla ice cream or slightly sweetened whipped cream.
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