Month: July 2014

Double Chocolate Chestnut Bundt Cake

Ingredients: 2 cups buttermilk 1 cup sugar 3 eggs 1 cup canola oil 1 1/2 teaspoons vanilla paste 1 1/2 cups chestnut flour 1 cup flour 2 teaspoon instant espresso powder 1/4 teaspoon salt 2 1/2 teaspoons baking powder 1 cup Dutch process cocoa 2/3 cup semi sweet chocolate chips […]

Pickled Squash Remoulade

Ingredients: 3/4 cup mayonnaise 1/3 cup small dice pickled squash 2 tablespoons minced pickled onion (from the squash jar) 3 tablespoons fresh parsley 1 tablespoon minced fresh dill 3 tablespoons minced cubanelle pepper 1/4 teaspoon smoked paprika 1/2 teaspoon ground mustard 1/8 teaspoon celery seed Directions: Stir together all ingredients. […]

Mango-Buttermilk Ice Pops

Ingredients: 4 mangos*, cubed 2 cups buttermilk 1/3 cup honey Directions: Place all ingredients in a blender. Pulse until smooth. Pour into ice pop molds, leaving about 1/4 inch headroom. Close and freeze until solid, 4-8 hours. Yield: 8-10 ice pops *I used half alphonso mangos (aka “champagne mangos”) and […]

Aussie Burger, Portuguese Style

Ingredients: 1 1/2 lb 93% lean ground beef 1 tablespoon Worcestershire sauce 6 pineapple rings 1 1/2 teaspoons sambal oelek 3 tablespoons mayonnaise 3 pickled beets, thinly sliced 1 tomato, sliced 6 eggs 6 lettuce leaves salt freshly ground black pepper Directions: In a medium bowl, mix together the meat, […]

Cheesy Summer Squash and Crab Bake

Ingredients: 1 small onion, diced 1 large clove garlic, minced 5 small Japanese eggplants, cut into 1/4 inch coins 2 small-medium zucchini, cut into 1/4 inch coins 2 small-medium golden zucchini, cut into 1/4 inch coins (like goldenrod squash) 3/4 cup blue crab meat* 1 cup shredded extra sharp cheddar […]

Sockeye Salmon with Roasted Tomatillo Sauce

Ingredients: for the green sauce: 2 lbs tomatillos, husks removed 2 jalapenos 1 small red onion, quartered salt freshly ground black pepper for the fish: 1 large lemon*, sliced 1 onion, sliced 2 jalapenos, sliced 2 lb sockeye salmon fillet salt freshly ground black pepper Directions: Place the tomatillos and […]

Sweet Cherry Ice Box Cake

  Ingredients: 2 cups whole, pitted sweet cherries (about 1 lb/1 pint) 1/2 cup superfine sugar 1 (.25 oz) envelope unflavored gelatin 2 cups cold heavy cream 1 teaspoon vanilla bean paste 2-3 tablespoons bourbon (optional) 1/2 box Nabisco Famous Chocolate Wafer Cookies (about 20) Directions: Place the cherries and […]

Cherry-Ginger-Beet Sorbet

Ingredients: 4 cups whole, pitted cherries (about 2 lbs/1 quart) 1/2 cup superfine sugar 1 cup water 1/2 cup beet juice* 1 teaspoon grated ginger** 2-3 tablespoons cachaça (optional) Directions: Place all ingredients in a blender. Pulse until smooth. Pour into an ice cream maker and churn until frozen. Scrape […]

Italian-style Carrot Salad

Ingredients: 2-3 cloves garlic, minced 10 oz shredded carrot 1/3 cup chopped Italian parsley 1/4 cup thinly sliced red onion 2 tablespoons white wine vinegar 1 tablespoon extra virgin olive oil sea salt freshly ground black pepper Directions: Toss all ingredients together in a small bowl. Allow to sit 30 […]

Sugar Snap Pea & Radish Salad

Ingredients: 2 lb sugar snap peas, cut into thirds 4 large radishes, sliced very thin* 1/2 small onion, halved and thinly sliced 1/2 cup coarsely chopped Italian parsley dressing: 1 oz sherry vinegar 1 oz olive oil 1 tablespoon Dijon 1/2 tablespoon yellow mustard seed 1 teaspoon crushed red pepper […]