Green Gourmet: January 2010

Kim and Rachel expedited a fabulously warm dinner full of green offerings in concept and color. It was a perfect reprieve from the cold weather and a wonderful night shared with friends!

VIRGIN MOJITOS
Ingredients
15 mint leaves
1 teaspoon raw sugar
1 ounce fresh lime juice
1/2 ounce simple syrup
crushed ice
4 ounces chilled ginger ale
Directions
In a glass, muddle/crush the mint, sugar, lime juice and Simple Syrup.
Add ice. Top with the ginger ale/club soda/sparkling water.
Enjoy!


FRIED ZUCCHINI
Ingredients
4 cups sliced (1/4 -inch) zucchini
1 cup unsifted flour
Batter:
1 cup milk
1 cup unsifted flour
2 eggs
1 1/2 tsp. salt
1/2 tsp. pepper
1 cup dry seasoned bread crumbs
1 qt. salad oil
Directions
Place 4 cups sliced zucchini in ice water.
Cover and refrigerate until serving time.
Drain and dry, toss with 1 cup unsifted flour to coat.
Make batter by combining 1 cup each milk and unsifted flour.
Add 2 eggs, slightly beaten, 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
Stir until smooth.
Place floured zucchini slices, a few at a time, in batter.
Toss in 1 cup dry bread crumbs.
Fry in 1 qt. salad oil heated to 375°, cooking 1/2 cup at a time



ARTICHOKE PESTO
Ingredients
1 cup canned artichoke heart, quartered
2 large garlic, cloves minced
1/2 cup packed fresh basil
1/4 cup water
2 tablespoons freshly grated parmesan cheese
1 1/2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon grated fresh lemon rind
1/8 teaspoon salt
1/8 teaspoon pepper
Directions
Place all the ingredients in food processor and process until pureed.


CUCUMBER ROUNDS with CREAM CHEESE and SALMON

Cucumber, washed and cut into rounds
Cream cheese, whipped

Salmon fillet
Soy sauce
Lemon juice
Garlic
Onion salt
Seasame oil
Ground pepper

WATERCRESS and AVOCADO SALAD

Ingredients

1/4 cup rice vinegar (not seasoned)
1 tablespoon grated sweet onion (use large holes of a box grater)
1/4 cup finely grated peeled Gala apple (use small holes of box grater)
4 teaspoons soy sauce
1 teaspoon sugar
3 tablespoons vegetable oil
6 cups watercress (thin stems and leaves only; from 1 large bunch)
1 firm-ripe avocado


Directions

Stir together vinegar, onion, apple, soy sauce, and sugar until sugar has dissolved, then stir in oil.
Just before serving, toss watercress with enough dressing to coat. Quarter, pit, and peel avocado, then cut crosswise into 1/4-inch-thick slices. Gently toss with watercress.

SPINACH SOUP

Ingredients

3 T olive oil
1 small onion, chopped
3 garlic cloves, chopped

2+ c chicken stock
6-8 ounces frozen petit peas
1 lb fresh spinach leaves, chopped

2 t lemon juice
salt and pepper to taste

heavy cream

Directions

In a pot, saute onion and garlic in the olive oil. Add chicken stock to the pot and simmer for 5 minutes. Add the frozen peas to the broth and simmer for another 2-3 minutes. Add the fresh spinach, and boil until the spinach leaves are wilted. Pour the spinach and stock into the blender and puree. Add the lemon juice and salt and pepper, to taste. Garnish with drips of heavy cream.


PARMESAN CRISPS
Ingredients

1/2 cup grated Parmesan (fresh block grated on large holes of box grater)
Directions
Preheat oven to 400 degrees F.
Pour a heaping tablespoon of Parmesan onto a silicone baking sheet and lightly pat down. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
Bake for 5-7 minutes or until golden and crisp. Cool.

LIME GRANITA
with CANDIED MINT LEAVES
and CRÈME FRAICHE

GRANITA
2 cups water
1 cup sugar
½ cup fresh lime juice

CANDIED MINT LEAVES
¼ cup sugar
12 fresh mint leaves
1 large egg white

CRÈME FRAICHE
½ cup crème fraiche
1 ½ tablespoons powdered sugar

FOR GRANITA: bring 2 cups water and 1 cup sugar to boil in a saucepan. Stir until sugar dissolves. Reduce heat and simmer 5 minutes. Cool syrup. Stir in lime juice. Transfer lime syrup to 11x7x2-inch glass baking dish. Cover and place in freezer. Stir every hour until frozen through, 3-5 hours.

FOR CANDIED MINT LEAVES: Place sugar on small shallow plate. Brush both sides of mint leaf with egg white, and dredge in sugar. Transfer mint leaf to rack. Let mint stand at room temperature until dry, about 3 hours.

FOR CRÈME FRAICHE: Mix crème and sugar.

Using fork, scrape granita to loosen. Spoon granita into lime halves. Drizzle with crème fraiche and garnish with candied mint leaves. Serve immediately.

SNAPPER STEAMED in BANANA LEAVES

Ingredients

Six 4 ounce Red Snapper filets (can also use Grouper or Sea Bass)
1 cup of mayonnaise
2 medium to large tomatoes, seeded and diced
1/2 cup cilantro, roughly chopped
1 lime or lemon, juiced
Banana leaves

Directions

Preheat oven to 360F
In a bowl, mix the mayo, diced tomatoes, cilantro and lemon
Season the filets with salt and pepper
Mix the filets in the bowl with mixture
Cut banana leaves into six pieces, approximately 5" by 7"
Place each filet on a banana leaf and wrap
Bake in the oven for 8 to 12 minutes

ROASTED (or grilled) LEG of LAMB

Marinade
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
4 garlic cloves
2 tbsp fresh oregano
1 tbsp fresh thyme
1 lemon, juiced
1 tbsp Dijon mustard
Salt and pepper

Lamb
1 leg of lamb

Salsa
1 cup red grapes, quartered
1/2 cup capers
1/2 cup flat leaf parsley, roughly chopped
1/2 cup shallots, minced
1 lemon, juiced and zested
1/2 cup extra virgin olive oil
Salt and Pepper

Mix ingredients and blend until thoroughly combined to create marinade, set aside about a cup
Trim fat from the leg of lamb
Marinate lamb and place in refrigerator for at least 2 hours
While marinating, combine salsa ingredients and set aside
30 minutes before cooking, remove lamb from refrigerator
Preheat oven to 425F
Place lamb on foil lined pan and roast for 20 minutes
After 20 minutes, turn the oven down to 350F and roast for another 20-30 minutes until medium
Let the lamb rest for 10 to 15 minutes
Slice and service with salsa on top and remaining marinade on the side as a dipping sauce

Note:
The lamb can also be grilled on each side for 15 t0 20 minutes instead of roasting



MINT CHOCOLATE CHIP ICE CREAM

Ingredients

2 cups of milk
1 tsp vanilla extract
1 cup mint leaves, chopped
4 egg yolks
1/2 cup sugar
1 cup chocolate chips

Directions

Chill a mixing bowl in the freezer
Combine egg yolks and sugar and whisk until thick and pale yellow in color
Bring milk, vanilla and mint to a boil in a medium saucepan
Whisk half of the hot milk into the egg-sugar mixture and return to the saucepan
Cook over low heat, stirring constantly with a wooden spoon until the mixture thickens enough to coat the back of a spoon (do not boil)
Add chocolate chips and transfer to an ice cream maker and freeze according to manufacturer's instructions
Transfer ice cream to the chilled bowl and freeze until firm, about 1 hour

Back to School

“Back to School”

Liz Smith & Kyndra Peterson

Party-In-My-Mouth Slaw

1/3 cup frozen orange juice concentrate, thawed

1/3 cup rice vinegar

1/3 cup canola oil or vegetable oil

1 small head of cabbage, sliced finely, heart discarded

1 cup sweet corn, frozen is fine

2 medium carrots, peeled, coarsely grated

1 medium red bell pepper, stemmed, cored, cut into thin strips

6 medium green onions, thinly sliced

½ cup chopped fresh cilantro

1/8 cup chopped fresh mint

Whisk orange juice concentrate, rice vinegar, and canola oil in small bowl. Season with salt and pepper. DO AHEAD Dressing can be made 1 day ahead. Cover and refrigerate.

Combine slaw mix, corn kernels, carrots, red bell pepper strips, sliced green onions, chopped mint and chopped cilantro in large bowl. Toss with enough dressing to coat. Season slaw to taste with salt and pepper. Let stand 15 minutes for flavors to blend. Toss again and serve.

Lobster Corn Dogs with Spicy Mustard Sauce

Yield: Makes 12 corn dogs

ingredients

Sauce:

1 cup mayonnaise

¼ cup whole grain Dijon mustard

2 tablespoons chopped fresh chives

1 tablespoon Dijon mustard

2 teaspoons dry mustard

2 dashes of Worcestershire sauce

2 dashes of hot pepper sauce

Corn dogs:

8 ounces uncooked medium shrimp, peeled, deveined

½ teaspoon coarse kosher salt

1 large egg

2 tablespoons heavy whipping cream

1 teaspoon Worcestershire sauce

½ teaspoon Lawry’s seasoning

¼ teaspoon cayenne

½ teaspoon hot pepper sauce

½ pound cooked lobster meat, cut into ¼- to 1/3-inch cubes

***note 1# lobster yields about 2 oz of meat

½ cup frozen sweet corn kernels, thawed

½ cup thinly sliced green onions (about 4)

12 popsicle sticks

Beer batter:

1 cup all purpose flour

½ cup cornmeal

1 teaspoon salt

¼ teaspoon paprika

1 cup lager beer

Peanut oil (for frying)

preparation

For sauce:

Whisk all ingredients in medium bowl to blend. Season to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and refrigerate.

For corn dogs:

Using on/off turns, blend shrimp and coarse salt in processor until coarsely chopped. Add egg, cream, Worcestershire sauce, Lawry’s and cayenne and hot pepper sauce. Process until smooth. In another bowl, mix lobster, corn, and green onions. Add shrimp puree; fold in until blended.

Divide mixture into 12 equal portions (scant 1/3 cup each). Using moistened hands, form each into 3x11/2-inch log and place on baking sheet, spacing apart. Insert ice-pop stick into 1 end of each log, pushing through almost to other end. Cover and chill at least 4 hours and up to 6 hours.

Beer batter:

Whisk first 4 ingredients in medium bowl. Whisk in beer. Batter should be stiff and not runny.

Use deep fryer on 350°F for best results or if you don’t have one, you can use a large heavy frying pan. Add enough oil to pan to reach depth of 3 inches. Attach deep-fry thermometer to side of pan. Heat oil to 350°F. Dip 1 corn dog into batter gently; turn to coat corn dog plus ½ inch of stick. Let float in hot oil. Repeat with 3 more corn dogs. Fry until golden brown and crisp and centers are cooked through, occasionally grasping sticks with tongs to turn carefully, 4 to 5 minutes. Transfer to paper towels to drain. Repeat in 2 more batches with remaining corn dogs and batter. Serve hot with sauce for dipping. ***These are extremely hot inside. Cool for 3-5 minutes before serving.

Smoky Mac & Cheese

12 strips smoked bacon, cut into 1/2 “ pieces

1 tsp. fresh rosemary, chopped

1 Tbsp. flour

3 cups milk

1 ½ lbs smoked gouda, grated

½ Tbsp. onion powder

Bread Crumbs

3Tbsp. melted butter

¼ cup grated parmiggiano

dash Lawry’s Seasoning salt

1 lb. curly macaroni (e.g., celentani)

Prepare pasta to the al dente stage. (Can be done concurrently with sauce preparation.) In heavy saucepan, brown bacon and rosemary at low temperature until bacon is rendered. Heat milk to just under boiling point. (Microwave oven works well.) Remove bacon and set aside. Over medium heat, cook bacon fat with flour to form a roux, stirring constantly. Whisk in hot milk and let thicken slightly. Add gouda and onion powder. Let simmer until slightly more thickened, whisking to prevent scorching. Remove from heat. In mixing bowl, combine cooked pasta, sauce and bacon pieces until pasta is well coated. Transfer to baking dish (8x8). Sprinkle bread crumbs across top. Drizzle melted butter over crumbs. Sprinkle grated parmiggiano and dust with Lawry’s Seasoning salt. Place under broiler to 1-2 minutes until just starting to brown. Serve immediately.

**This is very rich, portions should be small.

GOURMET TATER TOTS

• 1 lb Yukon Gold potatoes, boiled and then pureed

• 1 cup shredded aged white cheddar

• 4 tbsp melted butter

• ¼ cup heavy cream

• 1 bunch green onions, finely chopped

• ½ tsp salt

• ½ tsp white pepper

• 1 tsp fresh ground nutmeg

• 2 cups Panko bread crumbs

• 1 cup all-purpose flour

• 4 eggs, beaten

• ¼cup 2% milk

1. To warm potato puree add grated cheddar, green onion, salt and pepper, butter, nutmeg and cream. Mix together until smooth. Put mixture in a piping bag with a large round tip and pipe long cylindrical logs onto a parchment-lined baking sheet, then refrigerate. When set, cut into 2" pieces and begin breading process.

2. Dip potato pieces, first, in the flour, then in the egg-and-milk mixture and, finally, in the Panko. Deep-fry in vegetable oil at 350°F (180°C) for three minutes, or until golden brown.

Southwestern Style Salisbury Steaks

1½pounds ground chuck beef
1 cup shredded Monterey Jack cheese
½ cup chopped fresh cilantro
1 green bell pepper, finely chopped and juices drained
2 tablespoons minced green onions
2 tablespoon agave nectar
2 teaspoons chili powder
1 teaspoon salt

½ tsp garlic powder
1 avocado, pitted, peeled, sliced

-Using hands, gently mix first 9 ingredients in large bowl just until blended. Form into four 3/4-inch-thick oval patties. (Can be made 1 day ahead. Cover; chill.)

-Prepare barbecue (medium-high heat). Grill patties until cooked to desired doneness, about 6 minutes per side for medium-rare. (can also be made on a George Foreman grill)

-Transfer patties to plates. Top with avocado slices and Lime-pickled Red Onions.

Lime Pickled Red Inions

1 large red onion, thinly sliced
¼ cup fresh lime juice
2 tablespoons chopped fresh cilantro
2 teaspoons olive oil
½ teaspoon dried oregano
½ teaspoon salt

Mix all ingredients in large bowl. Cover and let stand 1 to 3 hours. (Can be made 2 days ahead. Cover and refrigerate.)

Green Bean fries with Wasabi dip

Wasabi Cucumber Ranch Dip

½ cup ranch dip

¼ cup cucumber, peeled, seeded, minced & juices drained

1½ teaspoons prepared horseradish

1 teaspooncider vinegar

2 teaspoon wasabi powder

1/8 teaspoon salt

Couple shakes of cayenne pepper

Green Beans

1 egg, beaten

1 cup milk

4 cups vegetable broth or chicken broth

6-8 ounces fresh green beans

1 cup flour

1 cup plain breadcrumbs or seasoned dry bread crumb

3/4 teaspoon salt

¼ teaspoon onion powder

1/8 teaspoon garlic powder

vegetable shortening, for frying or vegetable oil

1. Combine dip ingredients in blender. Blend until smooth.

2. Place in bowl; cover and chill till ready to use. Dip will thicken as it chills.

3. Place beans in the broth.

4. Bring to a boil and cook 15 minutes, then place in cold water to stop cooking process.

5. Mix beaten egg with milk in a shallow bowl.

6. Measure 1 cup of flour into another shallow bowl.

7. Combine bread crumbs, 3/4 teaspoons salt, black pepper, onion powder and garlic powder into a third bowl.

8. Take a handful of beans out of the water and shake off excess liquid.

9. Coat the beans with the flour, shaking to remove excess flour.

10. Dip the beans, one at a time, into egg/milk mixture, then dip in breadcrumb mixture.

11. Place the beans on a plate until all are coated.

12. Heat the shortening or oil to 350°F in a heavy skillet(or use deep fryer). Use enough to cover the beans, about 1½ inches.

13. Fry until golden brown, about 1½ minutes.

14. Drain on paper towels.

15. To serve, place on a large platter and serve with the wasabi cucumber ranch dip. Enjoy!

Salad Pizzette

Pizza dough (packaged or from scratch)

½ cup (4 ounces) shredded part-skim mozzarella cheese, divided
¼ -½ cup (2-4 ounces) grated fresh Parmigiano cheese
2½ cups coarsely chopped trimmed arugula (about 4 ounces)
½ cup chopped fresh basil
2 teaspoons balsamic vinegar

2 teaspoons olive oil + some extra
1½ teaspoons Dijon mustard
1 (14-ounce) can artichoke bottoms, drained and chopped in bite size chunks

1½ cups chopped seeded tomato, or grape tomatoes cut in half

Combine artichoke bottoms and tomatoes in a shallow pain, lightly coating with olive oil and lightly sprinkling with dried oregano and thyme if desired. Broil for 10 minutes, stirring once. If possible, broil while crust is cooking, otherwise, broil before crust cooks and cover to keep warm.

Roll dough out thinly onto a pizza stone or greased baking sheet. Top with mozzarella and parmigiano cheeses. Cook at 450 degrees for 10-12 minutes.

Meanwhile, combine 2 teaspoons olive oil, mustard, and vinegar & wisk together to make dressing. Toss arugula and basil in a bowl with dressing.

When pizza comes out of the oven, top with arugula mixture and then the tomatoes and artichokes. Cut and serve immediately.

Fizzy Limeade

-1 can of frozen limeade concentrate

-2 litre bottle of Sprite

Combine and enjoy over ice!

PB&J Open Face Sandwiches

-1 loaf of poundcake

-½ cup of creamy peanut butter (not freshly ground)

-½ cup of finely ground roasted almonds

-2 tsp almond extract

-package of fresh strawberries

1. To make spread, combine peanut butter, almonds and extract and mix to make an even consistency.

2. Cut strawberries length wise into 4 slices a piece.

3. Thinly slice pound cake and cut slices in half to make smaller if desired. Spread a thin layer of peanut butter on bread, top with a few slices of strawberries.

Homemade Hostess Cupcakes

Makes 18 regular sized cupcakes

For the Cupcakes

1¼ cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1/4 teaspoon salt

1¼ cups granulated sugar

4 ounces unsweetened chocolate, chopped

1 stick unsalted butter, cut into pieces

2 teaspoons vanilla extract

2 large eggs, lightly beaten

For the Filling

4 tablespoons unsalted butter, at room temperature

1 cup powdered sugar

2 teaspoons vanilla

3 tablespoons heavy cream

1 cup marshmallow creme

For the Ganache

6 ounces bittersweet chocolate, chopped

½ cup heavy cream

1 tablespoon unsalted butter

2 teaspoons vanilla

For the Icing

1 stick unsalted butter

1 tablespoon milk (I used 1½ to 2)

2 cups powdered sugar

¼ tsp vanilla

Position a rack in the center of the oven and preheat to 350°F.

Prepare the cupcakes: Bring the sugar and 1 cup water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes. Pour into a large bowl; add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla.

Sift together the flour, baking soda, baking powder and salt in a bowl.

Using a mixer, beat the eggs into the chocolate, then mix in the dry ingredients.

Divide the batter evenly between the prepared pans (about ¼ cup batter per cupcake, do not overfill) and bake until a toothpick inserted in the center comes out clean, about 15 minutes. Do not open the oven door very much since they will drop dramatically--I learned this the hard way! Cool in the pans for about 15 minutes, then transfer cupcakes to a rack to cool completely.

(They will sink in the middle...they'll puff up when filled later)

For the filling: Using a mixer, cream the butter until light and fluffy. Beat in ½ cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining ½ cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside.

For the ganache: Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.

Spoon the filling into a pastry bag with a medium tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). (It's OK if some of the filling peeks out, it will be covered by the ganache.)

Spoon a little ganache on each cupcake and lightly spread with an offset spatula or a knife. Just cover and let drip over sides. Do not use too much or the bitter will overpower the cupcake. Chill for at least 15 minutes.

Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners’ sugar until smooth, adding more milk if needed. Spoon into a pastry bag with a small tip (I used a #2 plain tip); pipe onto the cupcakes to decorate.

Store in the refrigerator.

Fresh Peach Sherbet

1 C sugar

1 C water

1 T corn syrup

1 t vanilla

1 C cream

1½ C fresh peach purée

Juice and zest of ½ medium lemon

Pinch salt

Bring sugar and water to a boil. Add corn syrup and vanilla. Chill

mixture in ice bath until cold. Blend in the rest of ingredients and

transfer to ice cream maker and freeze. Transfer to bowl, place in

freezer and allow to chill for two hours for more traditional

texture.

=

Green Apple Strawberry Smoothie

1 green apple

12 frozen strawberries

2 packets of sweetener (Equal, sugar)

Gingerale

Put fruit in a blender, fill blender with Gingerale to about 2 inches below the fruit line. Add sweetener and blend until smooth.