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Archive for the ‘vegetarian’ Category

Grilled Peach Salsa


2 medium, ripe-but-firm peaches
skinned, pitted and thinly sliced
juice from 1/3 lime
1 tsp chilli flakes
2 tbs finely diced red bell pepper
2 tbs finely diced green bell pepper
1 green onion, thinly sliced on the bias
2 tbs finely sliced cilantro leaves
2 tbs white wine such as Chardonnay
splash of tequila, optional
kosher salt/fresh ground pepper
In a medium bowl, marinate peaches together with lime juice, chilli flakes and a pinch of salt and pepper for a few minutes.
Place a small, well seasoned, cast iron skillet over medium-hight heat. When hot, add peaches and cook for about 15 seconds, until caramelized on one side. Remove from pan and place back in bowl. Add peppers, onion, cilantro, wine and tequila. Season to taste.
Serve with chicken, fish or pork.

 

 

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12 fresh squash blossoms

1 cup ricotta

1/2 cup feta, crumbled

1 tbs finely chopped parsley

1/2 tsp lemon zest1 large egg, beaten

kosher salt/fresh ground pepper

oil for deep frying
Mix together ricotta, feta, parsley and lemon zest. Fold in egg. Season. Using a piping bag (no tip is needed), fill squash blossoms about 1/2 full with mixture. Dip each filled blossom in tempura batter. Deep fry in hot canola oil until lightly golden. Remove from oil and drain on paper towels. Serve immediately.
tempura1/2 cup all-purpose flour1/2 cup cornstarch1 tsp baking soda1 tsp baking powder1 tsp sugar1/2 tsp kosher salt1 large egg2/3 cup iced soda water
Whisk together flour, cornstarch, baking soda, baking powder, sugar and salt. Beat together egg and water. Add to dry ingredients and stir until mixed.

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This recipe is reserved for beet season at the Farmer’s Market, when they’re fresh and perfect.

approx. 2 1/2 lbs mixed, medium (golf ball-sized) beets
(use all purple, or all pale varieties to prevent colour transfer)
2 shallots, peeled, quartered
5 tbs extra-virgin olive oil
8 sprigs thyme
1 stalk oregano, leaves only
2 tbs rice wine vinegar
kosher salt/fresh ground pepper
Scrub beets and trim off tops. Divide onto two large sheets of aluminum foil and drizzle each with a tbs of olive oil. Add shallots, three whole sprigs thyme each, and season moderately with salt and pepper. Wrap into packets and place on the top rack of a heated outdoor grill (or roast in oven) until tender to the tip of a knife; an hour or more.
When done, cool beets and gently rub skins off using paper towels. Discard thyme. Quarter beets and slice shallots and place in a medium bowl. Add the chopped leaves from the oregano and toss with remaining olive oil and rice wine vinegar. Season to taste.

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4 large eggs
1-540ml can lentils
1 tbs vegetable oil
1 medium yellow onion, chopped
2 large cloves garlic, sliced
2 medium carrots, peeled and diced
2 tbs mild curry paste
kosher salt/fresh ground pepper
Place eggs in a medium pot and cover with cool, liberally salted water with a generous splash of white vinegar. Bring to a boil over high heat, then lower to a simmer for 11 minutes. Drain and cover with very cold water (and voila! perfect hard boiled eggs). Peel when cold. Note: older eggs peel more easily.
Add lentils, including the liquid they’re canned in, to a medium baking dish.
In a large skillet, heat half of the oil and saute the onions and garlic until translucent. Add to lentils. In the same pan, heat the remaining oil. Saute carrots until tender-but-firm. Add curry paste and 1/2 cup of water and bring to a simmer. Season with salt and pepper and cook for a couple minutes more. Add to lentils and combine ingredients. Adjust seasoning. Add boiled eggs and stir in gently. Cover and bake at 375F for about 45 minutes, until hot and bubbling. Serve as a main course, or a side dish with another curry and rice or naan (naan recipe at nicefatgurdie@wordpress.com).

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