If you are adept at making light and fluffy gnocchi go for it BUT if not, buy them at your nearest Deli and go from there.
- 1/2 lb. uncooked gnocchi
- 1/4 cup butter
- 7-8 fresh sage leaves (your own garden, perhaps?)
- 1 lemon, juiced
Bring water to the boil and cook the gnocchi for about 4-5 minutes until they float. Strain.
In a frypan, melt the butter. Add the gnocchi and toss to coat. Add the sage leaves. Cook on medium heat until the gnocchi is lightly brown and the leaves are crispy.
Add the lemon juice at the very end when the butter is a nice golden brown.
Now to serve this with panache, it should be paired with NK’Mip’s Chardonnay. Perfect match.
Duck And Mushroom Crostini
Another great way to serve duck so that it will be eaten…..and enjoyed.
When entertaining, it is always fun to ‘up the ante” every once in a while, and this is one way to do it.
- 1 whole duck (cook the day before)
- salt and pepper
- 1 loaf Italian baguette
- 2 tbsp. extra virgin olive oil, plus extra for drizzling
- 2 tbsp. butter
- 1 garlic clove, minced
- 2 cups mushrooms, sliced
- 4 sprigs Italian parsley, chopped
Preheat oven to 350 degrees. Season duck with salt and pepper and roast for 1 hour. Now, turn down the temperature to 300 degrees and continue roasting for a further 1 1/2 hours. Remove and let cool.
When cool enough to handle, pull the meat from the duck. Separate the meat and reserve.
Lightly drizzle some oil over the sliced bread and grill to a golden brown. Saute in frypan remaining oil and butter, add the garlic and cook for about a minute without burning.
Add the mushrooms and toss to mix. Cook for about 3-4 minutes until they soften and get some colour.
Toss with parsley, season and serve on bread slices and top with the duck meat.
YUMMY!
Jicama Coleslaw
If you have never tried Jicama before, the next time you go to the market, buy one. Take it home and try this recipe. You may never make a salad again without it.
- 1 small Jicama, peeled and finely julienned
- 1/4 head red cabbage, cored and finely shredded
- 1/4 head green cabbage, cored and finely shredded
- 2 carrots, peeled and finely julienned
- 1 large red (or orange) pepper, seeded and finely sliced
- 1/4 cup olive oil
- 1/4 cup rice wine vinegar
- 2 1/2 tbsp. fresh lime juice
- 2 tbsp. honey
- pinch of salt and pepper
- 1/2 tsp. chili powder
- 1/2 tsp. red chili flakes
- 1/4 cup finely chopped cilantro
- 2 tbsp. mint, finely chopped
- 1 large gala apple, peeled, cored and finely julienned
Toss all the vegetables together in a bowl, cover and refrigerate at least one hour – preferrably over night.
Whisk together the olive oil, rice wine vinegar, lime juice and honey. Add the salt, pepper, chili powder and flakes and combine well.
Pour over the vegetable mixture and add the cilantro and mint (if you want it) and the apple. Toss well to mix. Let sit for about 15 minutes, tossing a couple of time to marinate.
Enjoy.
Waffles With Coconut Creme Anglaise
After being in Antwerp last month and devouring their waffles (ummmmm the best), here is a tasty one to put out on Sunday, or Monday, Wednesday….can you see where I am going with this? Any day is a good day.
Creme Anglaise
- 1 x 14 oz. can coconut milk
- 1/3 cup whipping cream
- 1/2 cup sugar
- 4 egg yolks
In a pot stir together the milk, cream and 1/4 cup of the sugar and bring to a boil over medium heat.
Whisk together the eggs and remaining sugar in a bowl until it becomes thick and pale in colour. Now, while whisking constantly, SLOWLY pour the hot milk mixture into the whipped egg mixture until well incorporated.
Pour this all back into the pot and cook gently over a low heat, stirring with a wooden spoon, until the custard thickens enough to coat the back of a metal spoon. Immediately take the pot off the heat and strain through a fine mesh sieve into a clean bowl.
Allow to cool in the refrigerator, stirring once in awhile. Cover and refrigerate until ready to use.
Marinated Oranges
1/2 cup ribbons of fresh coconut or dried coconut ribbons
4 oranges, peeled and cut into segments
1 tbsp. Cointreau
Place the coconut on a parchment lined cookie sheet and baking, stirring only once until golden, 5-7 minutes. Set aside to cool on the baking sheet.
Place orange segments in a bowl and stir in the Cointreau. Let marinate at room temperature while you now make your waffles.
Almond Waffles
- 1 cup natural almonds, sliced
- 1 cup flour
- 2 tbsp. cornstarch
- pinch of salt
- 1/3 cup crisco oil
- 2 large eggs, separated
- 1/2 cup buttermilk
- 1/2 cup 2% milk
- 1/2 tsp. pure vanilla extract
Preheat oven to 350 degrees. Place almonds on parchment paper lined cookie sheet and, stirring occasionally, bake until they turn a golden colour. Let them cool down before placing in your blender,( saving 1/2 cup before grinding and set aside) and pulse of a fine powder. Do not over process.
Preheat waffle iron as you normally would.
In a large bowl whisk together the almond powder, remaining 1/2 cup of the toasted sliced almonds, flour, cornstarch, baking soda and salt. In another bowl whisk together the oil, egg yolks, buttermilk and vanilla. Add to the wet ingredients and stir together until just blended. Do not over-mix.
Beat egg whites in an electric mixer until soft peak form, about 2-3 minutes. Gently fold into the batter.
Cook waffles according to instructions of your machine.
To assemble, divide waffles among serving plates, top with the marinated oranges and sprinkle on the coconut ribbons. Serve the creme Anglais along side for your guests to help themselves.
Response: WOW and Yummy!
Oysters Barbecued with Garlic Butter, Lemon and Parsley
What an twist – garlic and parsley – your very own breath freshener included. HA!
- 1 cup butter
- 3 garlic cloves, minced
- 1 large lemon
- 12 medium fresh oysters
- 7 flat leaf parsley sprigs, coarsely chopped
Preheat barbecue grill.
Melt butter in a saucepan and add the garlic. Squeeze lemon into the pot and drop in the lemon rind. Add a pinch of salt and pepper.
Place oysters on the grill (flat shell up) for around 10 minutes until they begin to open up. Poke off the top shell and spoon on the butter sauce. Garnish with more parsley and serve immediately.
Now, as this is for a celebration with adult friends and/or family, serve with the Mohito Punch (recipe below).
Mohito Punch
- 2 bottles x 750 ml sparkling pink lemonade
- 6 lemons (3 juiced, 3 sliced)
- 1 cup sugar
- 12 fresh mint sprigs
- 1/2 cup white rum
- 8 cups ice
Mix all these ingredients in a large pitcher and served totally chilled.
Who says we don’t know how to partaaay!
Erika’s Stuffed Cabbage or Toltott Kaposzta
My machine doesn’t put the dots, double dots or apostrophe’s over the letters so go with what you are comfortable with.
As promised, this is one of the recipes our guide, Erika, gave me to post for you.
Filling
This is a little tricky as her measurements are in decagrams, so bear with me.
- 1 lb. ground meat (pork ribs and smoked turkey leg)
- 4-5 cloves of crushed garlic
- 1 medium onion, finely chopped
- pinch each of salt, pepper and ground caraway seed
- 2 tbsp. mild, sweet paprika
- 6 oz. uncooked rice (always one third of the amount of meat)
- 25-30 pickled cabbage leaves
- 2.2 lbs. sauerkraut (no error here)
- 1 bunch fresh dill,
- 2-3 bay leaves,
- smoked sausage, sliced
- apple slices, enough to cover surface
Rinse the sauerkraut under running water.
Combine the meat, garlic, onion and all the ingredients of the filling together until well blended.
Flatten the cabbage leaves and, if necessary, remove the thick stalks from the centre.
Place a small amount (like the size of a walnut in shell) of the meat mixture on each leaf and roll it up firmly, folding the edges under.
Pour a little olive oil in a large stock pot and about one third of the sauerkraut in it, spread some of the fresh dill and smoked, sliced sausage on top. Layer the stuffed cabbage rolls on this and a couple of bay leaves, then repeat the process again with the sauerkraut, dill, sausage slices, bay leaves.
Cover the entire surface with the remaining sauerkraut and layer apple slices on top. Pour water to cover the contents and simmer it over low heat for several hours.
Serve with sour cream and fresh white bread.
This recipe was her grandmother’s and is a keeper. Thanks Erika.
Fall Colours In Trout Soup
We just bought some beautiful looking trout and this recipe came to mind.
- 1/2 baguette
- 2 tbsp. good olive oil
- 1/3 cup Romano cheese, grated
- pinch of cayenne pepper
- pinch of sea alt and freshly ground pepper
- 1 medium onion, cut into a small dice
- 1 tbsp. olive oil
- 2 garlic cloves, minced
- 8 cups vegetable stock
- 2 large sweet potatoes, peeled and cut in a medium dice
- 4 medium carrots, peeled and sliced
- 8 oz. fresh trout, skinned and boned
- 1 tbsp. mixed fresh herbs, chopped fine
- 1/4 cup sliced black olives
- 1 cup grated mozzarella cheese
Tear the baguette into bite-size pieces. In a large bowl, combine the first amount of olive oil, romano cheese and cayenne. Add the bread and toss to coat. In a saucepan, toast the bread over medium heat turning often, until a golden brown. Remove from heat and place on a baking sheet in a single layer to cool.
In a straight sided pan, cook the onion in the second portion of olive oil until golden or about 7-8 minutes. Add the garlic and saute for 1 minute more. Add the vegetble stock, potatoes and carrots. Simmer over medium-low heat until the potatoes are cooked through but still holding shape (about 12 minutes).
Add the trout to the pan and cook for 5 minutes until the fish is opaque and will flake easily. Stir in the olives and herbs, breaking the fish into bite size pieces as you do so.
Serve immediately with the croutons and cheese.
This only needs that ‘missing’ glass of chilled white wine like a Mistura Branca from Quinto Ferreira Wineries. Yummmmmm…..
Onion Soup With Mussels (Moules) And Beer
While on vacation with Don’s daughter, Carole in Antwerp, Don had a feast of Moules et Frites and thought I should share a recipe similar to what he had. His mouth still waters at the thought of it.
- 5 tbsp. butter
- 3 onions, sliced thinly
- pinch of salt
- 3 cups vegetable stock
- 1 garlic clove, finely chopped
- 1 cup good strong beer
- 2 lbs. mussels, cleaned and rinsed
- 1/2 baguette, sliced
- 1 1/2 cups grated mozzarella cheese
- 1/2 cup asiago cheese, grated
In a large frypan, melt the 4 tbsp. butter and cook the onions down for about 20 minutes, stirring often until softened and beginning to brown. (wipe the tears if you have to). Season with salt, reduce temperature to low and continue cooking a further 10 minutes again, stirring often. Deglaze with the vegetable stock and set aside.
While the onions are cooking, heat the remaining butter in a large pot on high heat. Saute the garlic for 30 seconds and add the beer and cook for 1 minute. Add the mussels, cover and cook for 4 minutes, shaking the pan occasionally until the mussels have opened. Discard any that are broken or have not opened. Set aside 12 mussels in their shell and when the rest are cool enough to handle, remove them from their shells, reserving them separately.
Add the onions and stock to the cooking liquid, bring to a boil and cook 5 minutes.
Preheat the broiler. Place the bread slices on a parchment lined baking sheet, cover with the mozzarella cheese and broil for 1 minute until melted and browning.
Reheat the shelled mussels in the soup. Ladle the soup into 4 bowls, place 3 mussels in the shell in each bowl, and top with a mound of the grated Parmesan cheese and set a slice of the cheese toast on the side of the bowl.
If you like mussels, you are going to LOVE this soup.
Coconut Rice Pudding Springrolls With Raspberry Sauce
Deep fried springrolls – take a back seat. This is the dessert version and is actually, super delicious.
- 1/2 cup arborio rice
- 2 x 14 oz. cans light coconut milk
- 2/3 cup granulated sugar
- 1/2 vanilla bean, split lengthwise
- 2 inches lemongrass
- 1/4 tsp. preserved ginger, diced small
- pinch of salt
- 1/3 cup dried apricots, diced
- 1 cup unsweetened shredded coconut
- 10 phyllo pastry sheets
- 3/4 cup unsalted butter, melted and cooled
- 1 container of pistachio ice cream
- fresh raspberries for garnish
In a pot stir together the rice, coconut milk, sugar, vanilla bean, lemongrass, ginger and salt over medium heat. Bring to a boil and reduce to a simmer. Cover the pot and cook, stirring occasionally, until the rice is cooked and thickened slightly, 20 – 30 minutes.
Transfer to a bowl, discard the bean and lemongrass and stir in the apricots. Cover and refrigerate until cold, about 1 – 1 1/2 hours.
Heat oven to 350 degrees.
Place 3/4 cup of shredded coconut on a parchment line cooking sheet and bake, stirring once, until golden, 5 – 8 minutes. Set aside to cool.
Gently unroll phyllo sheets and place on a kitchen towel. Cover with a damp kitchen towel to prevent drying out as you are working.
Lay one sheet of pastry, long side facing youi on a dry flat surface and brush evenly with a coating of the melted butter and fold in half, lengthwise. Brush lightly again with the melted butter and sprinkle with 1 tbsp. of the toasted coconut. Spoon 3 tbsp of the rice pudding along the side closest to you and gently roll up the dough around the pudding. Fold in the sides over the filling and continue to roll the dough to encase the filling.
Transfer seam side down, to another parchment lined baking sheet and top with a little more butter. Repeat process with remaining pyhllo. Sprinkle with remaining non-toasted coconut and bake until golden brown and the pudding has warmed through (15 – 20 minutes). Let cool slightly before serving the the Raspberry Sauce below.
Raspeberry Sauce
3 cups fresh raspberries
1/3 cup granulated sugar
1 tbsp. fresh lemon juice
In a small pot stir together all ingredients over medium heat. Cook until raspberries start to release their juices and break down, about 5 minutes.
Taste. If too tart, add more sugar and cook, stirring constantly until dissolved.
Place in a blender and puree until smooth. Strain sauce through a fine sieve; discard solids and refrigerate sauce until ready to use.
When ready to serve, set 2 spring rolls on a plate, put a splash of sauce and drag across the plate. Add fresh raspberries and serve. Add a large scoop of pistashio ice cream on the side. Voila!
Remember the mantra…..damn I can do this…..you just did.
Provolone and Warm Duck Salad
When Autumn is just around the corner and the last days of a beautiful Summer slowly fading, here is a wonderful transition in salad form.
- 2 tbsp. white miso
- 1 tsp. dark brown sugar
- 1 tbsp. fresh lime juice
- 2 tbsp. canola oil
- 2 tbsp. water
- Freshly ground pepper to taste
- 6 oz. white button mushrooms, sliced thin
- 1 tbsp. unsalted butter
- 2 duck legs confit
- 8 rocket lettuce leaves, coarsely chopped
- 2 red delicious apples, julienned
- 8 slices Provolone cheese, julienned
In a medium bowl, prepare the dressing by whisking together the first 6 ingredients until smooth and well combined. Set aside.
In a frypan, cook the mushrooms with butter until golden, about 7-8 minutes. Season to taste and set in a warming oven to keep warm.
Reheat the duck leg confit according to instructions on the package. When cool enough to handle, shred the meat into bite-size pieces.
Divide the rocket evenly on 6 plates. Add the mushrooms, apple, duck and provolone. Drizzle with the dressing, serve immediately with a wonderful Chardonnay, warm buns and sweet butter.
OMG! This makes my mouth water. Try it….you’ll see.
Lemon Cream
We got this recipe from Shannon at the Lake Village Bakery and you will absolutely love it!
Tart, yet smoother than the finest silk. OMG it is fabulous. I would use this as a palate cleanser between dinner courses. You can use it as a dessert with whipped cream and a few summer berries. Put a couple of shortbread cookies on the plate and you will never want for anything again.
- 425 ml heavy whipping cream
- 50 ml freshly squeezed lemon juice
- 75 g sugar
- 1 1/2 lemons, zested
In a pot over medium heat, pour in the cream and cook for about 10 minutes until it starts to get bubbles on the side. Do not let the cream boil over so stir it constantly.
Take off the heat and add the sugar, stirring until completely dissolved. Add the lemon juice and zest and let this stand for 10-15 minutes. Strain through a fine mesh sieve. Pour into containers and cover with saran. Place in the fridge. The cold temperature of the fridge will completely set this.
I also really love limes, so I am going to try it that way. I will let you know how it turns out. Should be as good, I’m hoping.
Summer Fruit Tray with a French Cream Dip
Ah, yes…warm days and evenings on the deck/patio with family and friends over for fun and games.
Get this ready in advance and you will be a hit for sure. Lots of ice cold lemonade (or white wine). Ooooooh, so good!
- 1 whole pineapple, peeled and sliced into wheels, core removed
- 2 large clusters each of green and red seedless grapes
- 1 cantaloupe, cut into balls
- 1 honeydew melon, cut into cubes
- 24 strawberries with stems attached
- 6 kiwi (gold as well as green), peeled and quartered
- 2 cups blueberries
- 3 peaches, peeled and sliced
- butter lettuce to line a large tray
French Cream Dip
- 1 8 0z. pkg. of cream cheese
- 1 cup sifted icing sugar
- 1 cup whipping cream
- 1/4 cup berry sugar
- 1 lemon, zested and juiced
- pineapple juice
Soften the cream cheese and then whip in the icing sugar. Whipe the cream and sugar together until soft peaks form. Combine the cream cheese, whipped cream, lemon juice and zest and add just enough pineapple juice to make it the consistency you want.
Put the dip in a pretty bowl and set in the middle of the tray and put the fruit around it in a pretty manner. Have toothpicks in a container for guests to use, a spoon in the dip and small plates with napkins for each person.
This is a delicious way to serve fruit.