Garam Masala Deviled Eggs (Bon Appetit 2006)
6 hard-boiled eggs
3 1/2 tablespoons mayonnaise
3 tablespoons minced green onion
1 tablespoon minced seeded jalapeño chile
1 1/2 teaspoons minced mango chutney
1/2 teaspoon (scant) garam masala
Finely chopped radishes
Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in mayonnaise. Stir in onion, jalapeño, chutney, and garam masala. Season with salt and pepper.
Spoon yolk mixture into whites. Top generously with chopped radishes . (Can be made 4 hours ahead. Cover loosely and refrigerate.)
*You can also make these with quail eggs by cutting the ingredients by 1/3
Ugli Fruit Sorbet
3/4 c. Ugli Fruit Juice
2 Tbs. Lime Juice
1/2 c. Coconut Milk
3 T. Agave Nectar
1 t. Ugli Fruit zest
Combine ingredients and add to ice cream maker. Process in ice cream maker for about 20 minutes, until slushy. Place in freezer for 1-2 hours to harden before serving.
Makes 4 small servings.
Fig and Walnut Tapenade (adapted from Bon Appetit Oct 2001)
1 cup chopped stemmed dried Calimyrna figs
1/3 cup water
1/3 cup chopped pitted Kalamata olives or other brine-cured black olives
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon drained capers, chopped
1 1/2 teaspoons chopped fresh thyme
1 T. honey
2 5.5-ounce logs soft fresh goat cheese (such as Montrachet), each cut crosswise into 1/2-inch-thick rounds
1/2 cup chopped toasted walnuts
1/4 cup toasted walnut halves
Fresh thyme sprigs (optional)
Assorted breads and/or crackers
Combine chopped figs and 1/3 cup water in heavy medium saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes. Transfer to medium bowl. Mix in olives, olive oil, balsamic vinegar, capers, honey and chopped thyme. Season tapenade to taste with salt and pepper. (Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
Arrange overlapping cheese rounds in circle in center of medium platter. Stir chopped walnuts into tapenade; spoon into center of cheese circle. Garnish with walnut halves and thyme sprigs, if desired. Serve with breads and/or crackers.
Serve with additional honey if desired.
English Peas with Mint (adapted from Chez Panisse recipe)
1 spring onion, sliced
2 tablespoons olive oil
2 cups English peas, shelled (about 12 ounces)
6 mint leaves, torn
Add peas to boiling water. Cook 2 min. Meanwhile, sauté the spring onion in two tablespoons olive oil over medium-high heat. Add the cooked peas, Cook over high heat for 2 minutes, then add the torn mint leaves. Continue cooking until the peas are tender, a few more minutes. Season as desired.
Chilled Melon Lychee Soup with Grissini and Proscuitto
1 Cantaloup peeled and cubed
1 15 oz can lychees, or about 10-15 fresh lychees
1/4 cup lemon juice
1/4 cup honey (add additional sugar if desired)
2 tablespoons fresh mint leaves
1 cup plain Greek yogurt
grissini bread sticks, accompaniment
prosciutto slices, accompaniment
Place melon cubes, lychees, lemon juice, honey, and a pinch of salt in a blender and puree for 1 minute. Then add the mint and yogurt and puree another 1 minute. Transfer the puree to a glass pitcher. Refrigerate. Serve with crostini bread sticks wrapped in prosciutto to enhance the soup's sweet flavors.
Kale with Garlic and Bacon (Gourmet 1993)
1 slice of bacon chopped
1 garlic clove, minced
6 cups torn kale leaves, washed
1 cup water
In a large heavy skillet cook the bacon over the moderate heat, stirring, until it is crisp and transfer it to paper towels to drain. In the fat remaining in the skillet cook the garlic, stirring, until it is golden, add the kale and the water, and simmer the mixture, covered, for 10 minutes, or until the kale is wilted and tender. Simmer the mixture, uncovered, until most of the liquid is evaporated and stir in the bacon and salt and pepper to taste.
Jerusalem Artichokes with Sage
3 tablespoons butter, divided
2 tablespoons olive oil
1 pound Jerusalem artichokes, scrubbed, cut crosswise into 1/4-inch-thick rounds (you can also peel)
3 tablespoons coarsely torn fresh sage leaves, divided
2 teaspoons fresh lemon juice (or Kumquat Juice)
2 tablespoons chopped fresh Italian parsley
Melt 1 tablespoon butter with olive oil in large nonstick skillet over medium-high heat. Add Jerusalem artichokes and half of sage. Sprinkle with salt and pepper. Sauté until brown and just beginning to soften, turning frequently, about 10 minutes. Using slotted spoon, transfer Jerusalem artichokes to shallow serving bowl. Add remaining 2 tablespoons butter and sage to skillet; fry until sage darkens and begins to crisp, about 30 seconds. Add lemon juice; simmer 1 minute. Pour lemon-sage butter over Jerusalem artichokes in bowl, tossing to coat. Season with salt and pepper. Sprinkle with parsley.
(we topped the artichokes with a dollop of creme fraiche with kumquat zest added)
White Truffle Chips (adapeted from Bon Appetit March 2007)
3 (9- to 10-ounce) unpeeled russet potatoes or 2 1/2 lbs of fingerling potatoes
Vegetable oil (for frying)
Coarse kosher salt
3 tablespoons freshly grated Parmesan or Dry Vella Jack cheese
2 tablespoons finely chopped fresh parsley
Freshly ground black pepper
White truffle oil
Fill large bowl with cold water. Using V-slicer or mandoline, thinly slice potatoes into rounds, placing potato slices in water immediately.
Meanwhile, pour enough oil into heavy large pot or deep skillet to reach depth of 2 inches. Attach deep-fry thermometer to side of pot and heat oil to between 260°F and 275°F. Working in small batches, pat potato slices dry with paper towels and add to hot oil; fry until golden, adjusting heat as necessary to maintain temperature between 260°F and 275°F, about 18 minutes per batch. Using wire sieve or slotted spoon, transfer potato chips to paper towels to drain. Sprinkle chips lightly with coarse salt while still warm. Do Ahead Can be made 8 hours ahead. Cool completely. Store airtight at room temperature.
Place potato chips in bowl. Sprinkle with cheese, parsley, and black pepper; drizzle lightly with truffle oil and serve.
Deviled Quail Eggs
6 quail eggs
1 Tablespoon (or more) mayonnaise
1/2 teaspoon Dijon mustard
Dash Tabasco sauce
Salt, to taste
1 teaspoon snipped fresh chives or tarragon or caviar
1. Rinse the eggs under warm water. Place in a saucepan and cover with cold salted water. Bring to a boil and cook for 4 minutes. Drain, rinse under cold water and peel. Pat dry.
2. Cut the eggs in half lengthwise. Scoop out the yolks with a very small spoon into a bowl; mash. Mix with mayonnaise, mustard, Tabasco sauce and salt. Carefully fill the whites with the yolk mixture. Sprinkle with chives, caviar or tarragon and arrange on a decorative cocktail tray.