Recipe for Raspberry and Passionfruit Marshmallows
2 T. olive oil
1 large onion, chopped
2 celery stalks, chopped
6 cups chicken stock
1 Parmesan cheese rind
2 bay leaves
3 lbs. butternut squash, peeled and
chopped into 1 inch cubes
2 T. Parmesan cheese, grated
3 fresh sage leaves, diced
1/4 t. ground nutmeg
1/8 t. cayenne
1/4 cup chopped Italian parsley
salt and pepper
Makes 10 cups
In a large stockpot, sauté onions and celery in the olive oil until tender.
Add the stock, Parmesan rind and bay leaves. Bring to a boil, then reduce heat, cover partially, and simmer for 15 minutes.
Add the squash and simmer uncovered for 20 minutes, or until the squash is fork tender.
Purée about half the soup in a food processor until smooth.
Return the purée to the pot and add the nutmeg, sage, Parmesan cheese, salt, pepper and cayenne.
While on vacation recently, I had the most delicious and unusual burger. It was a falafel burger (genius!) topped with a yogurt sauce, hummus, lettuce and tomato. Love at first bite! I couldn’t wait to get home and try to make one. As it turns out, it couldn’t be easier. So move over veggie burger and make room for a new favorite!
Recipe adapted from Patricia Wells1-1/4 cups dried chickpeas
1 onion, finely chopped
1 cup cilantro, minced
1/2 t. ground coriander
1 t. cumin
Makes 6 patties Soak the dried chickpeas in cold water to cover by 2 inches and allow to soak for 12-24 hours at room temperature.
Drain the liquid and discard. Purée the chickpeas, garlic, onion, cilantro, and spices in a food processor until smooth, about 2 minutes.
Form the mixture into patties and set aside to dry slightly, about 30 minutes.
Heat oil in a sauté pan. Add burgers and cook over medium heat until nicely browned on both sides.
Serve with tahini lemon yogurt sauce, grilled onions, lettuce and tomato.
Delicious! You’ll never miss the beef.
Tahini Lemon Yogurt Sauce1/4 c. tahini
1/2 c. plain yogurt
2 T. lemon juice
1 garlic clove
Purée all ingredients in a food processor.
After 2 months of overindulging during the holidays, I’ve had my fill of butter and cream. What I’m craving now is fresh and light. In this simple yet delicious salad, color, texture, and flavor come together in perfect harmony. Freshly shaved Parmesan cheese adds a salty richness.
Recipe- adapted from Mark Bittman
2 fennel bulbs, thinly sliced
3 stalks celery, thinly sliced
2 oranges, peel and pith removed, sliced
Parmesan cheese, shaved
Fennel fronds (the feathery greens on the fennel stalk)
Salt and pepper
Freshly squeezed lemon juice
As 2011 comes to an end, I’d like to thank you for visiting. Your support and encouragement has warmed my heart.
My sincere wishes to you all for a happy 2012, filled with good health, good friends, peace and joy!
1 package of 30 Savardi or ladyfingers
1-1/2 cups brewed espresso
1-1/2 cups marscapone cheese
8- egg yolks
1/2 cup sugar
1 cup sweet Marsala wine
1 cup heavy cream
2 oz. semi-sweet chocolate
9 x 12 serving dish
Small dish for dipping ladyfingers
Stand mixer with beaters
Make the cream- Fill the bottom of a double boiler with 1- 2 inches of water and bring to a simmer. In a heatproof bowl, whisk together the egg yolks, sugar, Marsala, and a pinch of salt. Set the bowl over the simmering water. It’s important that the bottom of the bowl not touch the water as it is easy to scramble the eggs. With a heatproof spatula, stir and scrape while cooking until mixture thickens, about 5-7 minutes. Remove from heat and allow to cool to room temperature.
Pour espresso into small rectangular dish. Dip ladyfingers one at a time in espresso. Dip, do not submerge each side for no more than 2 seconds and place in a serving dish. They should be neither soggy nor dry. Continue until you have 1 layer. Spread with 1/3 of the mousse and grate chocolate on top.
When you need a birthday cake that’s light and airy and not too sweet, Angel Food Cake comes to the rescue. It’s fat free, gluten free, but a bit plain for a birthday. So this spruced up version is cut into layers, spread with a lemony filling, and covered in whipped cream! Served with fresh raspberries or strawberries, it covers all the bases yet is fancy enough for a special occasion.
Start with an angel food cake, either homemade, or store-bought. In either case, you will need an angel food cake pan with a removable bottom.
If homemade, cool the cake upside down in the pan by resting it on the pan’s “feet”. Once cool, remove the cake from the pan by carefully running your knife between the side of the pan and the cake, and then around the tube. Push up from the removable bottom of the pan and release the cake.
Now run your knive along the bottom, cover with a plate or cutting board and release the cake.
1 cup fresh lemon juice from 6-7 lemons
1/2 stick unsalted butter
2 T. heavy cream
2 egg yolks
1 cup sugar
1/2 t. salt
1/2 t. vanilla
1/4 cup confectioners sugar