Ginger Shrimp with Coconut Milk

This is a perfect fall dish, comforting and warm. This is creamy ginger shrimp with coconut milk. You can serve with rice or bread. Perfect combo for a rainy fall day.

SHRIMP MARINATE
1 lb jumbo shrimp
½ tbsp freshly grated ginger and garlic
Salt and pepper to taste
¼ tsp cayenne

CURRY
1 medium red onion diced
2 tomatoes diced
½ tsp tomato paste
¼ tsp cayenne
½ tsp paprika
½ tsp cumin powder
¼ tsp turmeric powder
Salt and pepper to taste
½ tbsp grated ginger and garlic
1 can coconut milk
Cilantro and red pepper flakes for garnish.

Directions

1. Marinate the shrimp for a minimum of 30 minutes.
2. Sauté onion in a pan. Once the onion is translucent add ginger and garlic paste and all the spices.
3. Once all the spices are blended together, add tomatoes and the can of coconut milk.
4. Stir and reduce until a creamy consistency is achieved.
5. Add the marinated shrimp into the pan and cook for about 5-10 minutes.
6. Sprinkle with cilantro and red pepper flakes and serve.

Source - @flavorsnlife on Instagram.

Creamy Tuscan Garlic Chicken

A creamy and comforting chicken dinner that cooks in one skillet.

Yield: 4 servings   |   Prep Time: 10 mins   |   Cook Time: 30 mins

Ingredients

CHICKEN MARINATE
4 boneless skinless chicken breasts, sliced horizontally
2 tsp garlic powder
2 tsp paprika
Salt & pepper, to taste
2 tbsp olive oil

CREAMY GARLIC SAUCE
2 tbsp butter or olive oil
1 small onion, finely chopped
4-6 cloves garlic, minced
6 cups baby spinach (200gm, 7oz)
½ lb mushrooms, sliced
½ tsp crushed red pepper flakes
¼ tsp cayenne pepper
1 tsp paprika
2 tsp dry parsley
Salt & pepper, to taste
2 tsp tomato paste
¼ cup sun dried tomatoes, sliced
2 cups heavy cream
½-¾ cup freshly grated Parmesan cheese
Fresh parsley (optional)

Instructions

• Mix all ingredients for the chicken and marinate.
• Cook 2 pieces at a time of the chicken breasts in an air fryer at 390°F for 7-10 minutes (until internal temperature reaches 165°F degrees). Bake in an oven or fry in a pan if you do not have an air fryer.
• In a pan over medium heat add butter/oil and saute onions until translucent. Add the mushrooms and cook until tender, then stir in garlic and cook until fragrant. Add sun dried tomato, tomato paste and the spices.
• Stir in the heavy cream and Parmesan cheese and bring mixture to a simmer. Reduce heat to low and simmer until the sauce is slightly reduced.
• Add the spinach and let simmer for about 5 to 7 minutes covered (or until the spinach is wilted).
• Return chicken to skillet and cook until heated through (about 5 to 7 minutes).
• Garnish with parsley and serve immediately with your favorite side dishes.

Source - @flavorsnlife on Instagram.

Download PDF here.

Escargots à la Bourguignonne

The classic escargot recipe

4 dozen snails
3 tsp minced parsley
1 cup butter, softened to room temperature
½ tsp salt
1 clove garlic, peeled and mashed
⅛ tsp of pepper
2 tbsp minced shallots or scallions
fresh white breadcrumbs
4 dozen snail shells (optional)

Escargots à la Bourguignonne is actually escargot cooked with beurre à la bourguignonne.
Drain snails and pat dry on paper towel. Preheat oven to 375ºF.
Burgundy butter: Mash garlic into a paste and combine with finely chopped shallots and parsley. Add salt and pepper and mix in butter. Place a small dab of the butter in the bottom of the shell, push a snail into the shell, and cover the snail with generous dab of the butter mixture. If using an escargot dish, put a small amount of snail butter in each section and push a snail into the butter. Top with a generous dab of butter.
For best results refrigerate at least one hour.
Sprinkle with bread crumbs and bake, uncovered, 10-12 minutes. When piping hot, serve along with some good French bread accompanied by a young red wine, such as a Beaujolais.

Adapted from Le Guide Culinaire by August Escoffier.

For other escargot recipes see here.

Download pdf here.

Marinated Mozzarella Balls

by Meghan McMorrow

Ingredients

• ¾ cup good extra virgin olive oil
• 2 cloves garlic minced
• 1 tbsp fresh basil finely chopped
• 1 tbsp fresh thyme finely chopped
• 1 tbsp fresh oregano finely chopped
• ½ tsp red pepper flakes or to taste
• ¼ tsp kosher salt or to taste
• 16 ozs bocconcini or ciliegine mozzarella drained

Instructions

• Mix together the olive oil, garlic, herbs, red pepper flakes and salt.
• Add the mozzarella balls, stir to fully coat.
• Allow to marinate for an hour or longer. The longer they marinate, the better the flavors will be. Store in the refrigerator in an airtight container for up to five days.

Notes

Makes approximately 44 mozzarella balls; amount will vary depending on brand and packaging.  Download pdf here.

Caprese Skewers

 

Ingredients
15 cherry tomatoes, cut in half
30 fresh mini mozzarella balls (or a large ball cut into bit-sized pieces or use a melon baller)
30 small or 15 large basil leaves
1 cup reduced balsamic vinegar
30 mini skewers or large toothpicks

Method
Pour 1 cup balsamic vinegar into a saucepan and simmer for 10-15 minutes, or until it’s the consistency of maple syrup. Let cool. (Or you can replace this with store-bought balsamic reduction, if available.)

Method
Skewer a mozzarella ball then a basil leaf then onto half of a  cherry tomato, cut side down. Drizzle a little of the balsamic glaze on each skewer. 

Download pdf here.

Fig and Onion Crostini

Ingredients:

3 figs, chopped
2 figs thinly sliced, about ⅛"
1 tsp mustard seeds
4 tbsp red wine vinegar
2 tbsp sugar
1 inch fresh ginger, finely grated. About 2 tsps
1 red onion, chopped
1 cinnamon stick
100g manchego cheese
1 baguette cut into ¼-½" slices
Sprig of fresh thyme for garnish

Method

Make onion-fig chutney. In a small saucepan, add the chopped onion, sugar, mustard seeds, spices, ginger and vinegar, and cook together slowly until the onion is completely softened. Add the fig wedges and cook for another 5 - 10 minutes until the figs are just starting to break down. Remove the cinnamon stick.

Construction

Brush olive oil over the baguette slices and grill under the broiler until toasted.

Top the baguette slices with shaved manchego and chutney. Place a slice of fig on top and sprinkle with a few leaves of fresh thyme.

Download pdf here.

Hunter's Chicken

Poulet chasseur by Paul Bocuse

One of my favourite chicken dishes is by the great French chef, Paul Bocuse. It seems like such a simple dish judging by the ingredient list, but tastes wonderful! I added the green beans as an option to make it a complete meal.

• 1 chicken
• 2 shallots
• ⅓ lb mushrooms
• 4 tomatoes, peeled and halved
• 3 tbsp olive oil
• 2 garlic cloves
• 1 cup white wine
• 1 sprig thyme (or ¼ tsp dried thyme)
  
• 1 small bunch parsley
• ½ bay leaf
• A few sprigs of tarragon (or ¼ tsp dried tarragon)
• A few celery leaves (or ¼ tsp celery seed)
• Sea salt
• Freshly ground pepper
• ½ lb green beans (optional)
  

Method:

1. Cut up the chicken into serving-size pieces and season with salt and pepper.

2. Peel the shallots, clean the mushrooms, and combine with the tomatoes and herbs.

3. Heat the oil in a stew pot and lightly brown the chicken on all sides.

4. Add the garlic, celery leaves, white wine, and the tomato-mushroom mixture [and green beans if including].

5. Allow to cook uncovered over moderate heat for half an hour [or for 8 hours in a slow cooker].

6. Remove the pieces of chicken, set them aside and keep warm, and reduce the sauce for about 10 minutes over high heat.

7. Pour the sauce over the chicken and serve.

Download pdf here.

Source: Paul Bocuse à la Carte, trans. Colette Rossant, Pantheon Books, New York, 1987. p67

Caramelized Pears

by Martha Stewart

This is a simple, fast dessert that pairs well with whipped cream or a scoop of ice cream. Anjou and Bartlett are the best choices for this dish — they're sweet and juicy and hold their shape when cooked.
Serves 6

Ingredients
3 tbsp unsalted butter
3 medium pears, such as Anjou or Bartlett, quartered and cored
¼ cup packed light-brown sugar
1 tsp pure vanilla extract
Salt
Whipped cream or vanilla ice cream, for serving

Directions
In a large skillet, melt butter over medium-high. Add pears, one cut side down, and cook until browned, then reduce heat to medium and cook 3 minutes. Turn pears to other cut side and cook 4 minutes. Add brown sugar and 1 tablespoon water, swirling pan to combine. Turn pears skin side down and cook until sauce is thickened slightly, about 2 minutes. Stir in vanilla and pinch of salt (unless you used salted butter). Serve warm with whipped cream or ice cream.

Oils and Fats

One of the best oils for cooking and eating is avocado. Avocado oil has the highest smoke point of any regularly available oil — 250°C (482°F).

Avocado oil is high in monounsaturated fats (as found in red meat, dairy, nuts and olive oil) and vitamin E. It also enhances the absorption of carotenoids and other nutrients.

Like olive oil, the best is unrefined virgin oil, the next best is regular pure oil. The key is to make sure you are actually getting pure oil. A study in the U.S. found many brands (both imported and domestic) were rancid, and some were adulterated with cheaper oils. One brand contained no avocado oil!

Of those tested, the best virgin oil was CalPure Extra-Virgin Avocado Oil. Of the pure oils Chosen Foods 100% Pure Avocado Oil and Marianne's Avocado Oil were found to be fresh and pure.

 

 

Scotch Eggs

"These are the ultimate picnic snack. ”

Serves 8    Cooks In 40 minutes

Ingredients:

10 large eggs

8 sausages (or 1 lb sausage meat)

½ bunch of fresh chives

½ bunch of fresh flat-leaf parsley

1 whole nutmeg, for grating

1 tbsp English mustard

plain flour, for dusting

1 cup fresh white breadcrumbs

2 litres peanut or vegetable oil

Method:

1. Put 8 eggs (reserve 2 for dipping) into a pan of cold water and bring to the boil. Boil for 6 to 7 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.

2. Squeeze the sausages out of their skins and into a bowl.

3. Pick and finely chop the herb leaves, add to the sausage meat along with a good grating of nutmeg, the mustard and a good pinch of sea salt and black pepper. Give it all a good mix together then divide into 8 balls.

4. Have 3 plates ready: one with a small handful of flour, one with the two remaining eggs beaten together, and a third with the breadcrumbs.

5. Start by flouring your hands, then in the palm of one hand, flatten one of the sausage balls into an oval-shaped patty.

6. Roll a peeled egg in flour, then pop it in the middle of the patty. Gently shape the meat evenly around the egg, moulding it with your hands until sealed.

7. Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.

8. Heat the oil in a deep pan or deep fat fryer to about 300ºF. If you have a cooking thermometer it’s a good idea to use it. Otherwise, test if the oil is hot enough by adding a piece of raw potato and leaving it for about 1 minute – if it sizzles and browns, it’s ready.

9. Carefully lower the eggs into the pan and cook for 4 minutes, or until golden, turning them every so often. Remove with a slotted spoon and drain on kitchen paper (if you’re worried about the meat being under-cooked, deep-fry the scotch eggs until they’re golden and crispy, then pop them in a hot oven for a couple of minutes.)

10. Cool the Scotch eggs slightly, then arrange on board with a good piece of Scottish Cheddar, some pickles.

© 2021 Jamie Oliver Enterprises Limited

Steak & Mushroom Pie

by Paul Kiely (BBC Good Food)

INGREDIENTS:
1½ chuck steak trimmed
3 tbsp peanut or olive oil
3 tbsp plain flour
2 medium onions halved & sliced
2 garlic cloves finely chopped
⅓ cup red wine
2 tsp Worcestershire sauce
2 cups beef stock
1 bay leaf
3 sprigs thyme
2 tbsp butter
¾ lb mushrooms halved (or quartered if large)

FOR THE SHORTCRUST PASTRY
250g cold butter cubed
400g plain flour plus extra for rolling
1 large egg with 2 tbsp cold water whisked together
1 beaten egg to glaze


METHOD:

1. Cut steak into 1 inch cubes and season. Heat 2 tbsp of oil in frying pan and over a high heat fry meat till well browned all over. Do this in 2 batches to avoid "steaming" meat; add an extra tablespoon of oil if the pan is dry. Place beef in casserole dish and toss it in flour.
2. Preheat oven to 250°F. Cook the onions then the garlic over a medium heat until golden and soft then mix with beef in casserole dish. De-glaze pan with red wine and Worcestershire sauce and bring to boil whilst stirring. Spooning any residue from the pan or strain through a sieve.
3. Pour sauce over the beef and add stock and bay leaf. Bring to the boil on top of the stove then cover with lid and cook in oven for 1 ½ hours, or put in slow cooker.
4. Meanwhile, melt butter in frying pan and cook mushrooms until lightly browned, then add to beef and return casserole to the oven for another 30 mins (2 hours in total).
5. To make the pastry, rub the butter into the flour with a generous pinch of salt and mix with fingertips until mixture resembles fine breadcrumbs. Stir in egg and water mixture. Bring together to form a dough and knead very lightly. Divide the dough into 2/3'ds for base and 1/3'ds for the top. Roll into balls, flatten slightly, wrap each ball in cling film and chill for 20 mins. If preparing dish early in day (or day before) you can prepare to this point and store filling and dough in fridge until next day or when ready to assemble. Remember to bring dough to room temperature before rolling.
6. Heat oven to 400°F. Roll out larger ball of pastry and use to line a greased 9" pie dish. To avoid a soggy base, sprinkle the pastry base with a spoonful of semolina then spoon in beef, onions and mushrooms using a slotted spoon, adding just enough of the liquid to be "saucy." Save remaining sauce and gently reheat and serve with finished pie. Brush the pastry rim with a little beaten egg. Roll out the smaller ball of dough for the pie top and gently lay it over the filling. Use a sharp knife to trim any overhanging pastry (you can use surplus to decorate top of pie). Crimp edges with fingers or fork, brush with beaten egg to glaze. Bake in oven for 30 mins until pie is golden brown and filling is piping hot. Serve with heated gravy.