CAULIFLOWER PICKLES

Cauliflower Pickles

(adapted from "The Chinese Kitchen" by Eileen Yin-Fei Lo)

3 quarts cold water

5 garlic cloves, peeled

One 1-inch-thick slice fresh ginger

3-1/2 pounds fresh cauliflower, cut into 1-1/2-inch florets

1-3/4 cups sugar

1-3/4 cups Chinese white rice vinegar or distilled vinegar

5-1/2 cups cold water

4 teaspoons salt

1. In a large pot, bring the 3 quarts of water to a boil with the garlic and ginger. Add the cauliflower and blanch for 30 to 45 seconds. Do not overcook. Remove from the heat and run cold water into the pot. Drain. Fill the pot with cold water and let the cauliflower rest in cold water for 15 minutes, then drain.
2. In an oversized glass jar, place the sugar, vinegar, 5-1/2 cups water, and salt. Stir with a wooden spoon to ensure that the sugar and salt are completely dissolved. Add the cauliflower, garlic, and ginger. Cover the jar. (A jar with a plastic screw top is preferred, if unavailable, place a piece of plastic wrap over the top before closing.) Refrigerate for at least 24 hours before serving. Serve cold. The cauliflower pickles will keep, covered and refrigerated, for up to 6 months.

QUICK PIZZA DOUGH

Quick Pizza Dough

• YIELD
2 crusts (4 servings)

• TIME
About 30 minutes

The trouble with most homemade pizza dough recipes is that they’re sort of a pain. You have to plan ahead. Knead the dough. Let it rise. Clean up after it. This might be the pizza dough recipe that finally persuades you it’s worth the effort — what little effort is required. With the help of two allies in the kitchen — your food processor and your freezer — now homemade pizza dough is nearly as simple as taking a chicken breast out of the freezer to thaw on your way out the door in the morning.

INGREDIENTS

• 2 ¾ cups/390 grams bread flour
• 2 ½ teaspoons/7 grams active dry yeast (1 packet)
• 2 teaspoons sea salt
• ¼ cup extra-virgin olive oil
• 1 cup warm water
• 2 or 3 tablespoons medium or coarse cornmeal

PREPARATION

MAKE THE DOUGH:

1. Put the flour, yeast and salt in a food processor. With the machine running, pour the oil through the feed tube, then add the water in a slow, steady stream. Continue to process for 2 to 3 minutes (the dough should form a rough ball and ride around in the processor). The finished dough should be soft, slightly sticky and elastic. If too dry, add a bit more water; if too wet, a tablespoon or so more flour.
2. Lay a 12-inch-long piece of plastic wrap on a clean work surface. Work the dough into a rectangle on the plastic, about 8 inches long and 6 inches wide. Press your fingers into the top of the dough all over, making indentations as though it were a focaccia. Fold the left third of the dough over (as you would a letter) and repeat the indentations. Fold the right third over and make the indentations again. Cover the folded dough with plastic wrap and let rise for 20 minutes.
3. Cut the dough in half, form each piece into a neat ball, wrap tightly in plastic wrap and transfer to the freezer. The morning before you want to make pizza, transfer the dough to the refrigerator to thaw.

MAKE THE PIZZA:

1. Bring the dough to room temperature, 15 to 20 minutes. Put a pizza stone in the oven and preheat to 550 degrees. (If you don’t have a stone, oil a rimmed baking sheet and set aside.) Dust a peel or the greased baking sheet generously with cornmeal. Working with the dough in your hands (not flat on a work surface), gently begin to stretch the dough into a circular shape, pressing your fist into the center of the dough and pulling at the edges with your other hand. With both hands, stretch the dough, being careful not to tear it. Working in a circular motion, pull the thicker edges of the dough outward, letting gravity help you. Continue to stretch the dough until it’s relatively even in thickness (the edges will be thicker) and you have the size you want. Carefully lay it on the peel or baking sheet.
2. Top the pizza as desired and either slide it off the peel and onto your heated stone, or place the baking sheet into the oven. Cook the pizza for 6 to 10 minutes or until the crust is golden and the cheese is bubbling.

GREEN ONION SALAD

Green Onion Salad

• 190 g green onion (6.7 ounces), thinly sliced

Dressing (mix these in a small bowl)

• 2 Tbsp soy sauce
• 1 Tbsp raw sugar
• 1 Tbsp sesame oil
• 1 Tbsp toasted sesame seeds
• 2 tsp Korean chili powder (gochugaru)
• 2 tsp white vinegar
• 1 tsp minced garlic

Instructions

1. Rinse thoroughly the thinly sliced green onion in running cold water for 2 to 3 mins. (This is to remove the slimy surface). Drain/Remove the excess water on the green onion. (I just shook the strainer over the sink a couple of times).
2. Mix the green onion with the dressing lightly but thoroughly. (You will want to wear a food handling glove).
3. Serve it on a plate.

NIEMAN MARCUS CAKE

Nieman Marcus Cake


1 box cake mix, any flavor
1 stick butter
2 eggs 

1 cup chopped nuts
ICING 1 (8-ounce) package cream cheese, softened 

1 (16-ounce) box powdered sugar 

1 egg

Directions
Blend cake mix, butter and eggs. Mix in nuts.
Then spread batter into a greased and floured 13 x 9 pan.
Mix all ingredients for icing together. Then pour icing on top of the cake batter.
Bake at 350°F for 45 minutes.

GARLIC BREAD

Garlic Bread

You may have once struggled with dry or greasy breads reeking of burned or raw garlic, but it's time to put that behind you. This is a versatile recipe, as readily made with thin baguettes, as it is with rustic sourdoughs and airy Italian loaves. Cutting the bread like a Hasselback potato keeps the butter from seeping out and allows the garlic to infuse the bread with its flavor without scorching. But, if it's an extra cheesy garlic bread you're looking for, slip a little mozzarella into each slit.

INGREDIENTS

• ½ cup/8 tablespoons unsalted butter (1 stick), melted
• 4 fat garlic cloves, grated
• ½ cup Parmesan, grated
• ¼ cup firmly packed chopped flat-leaf parsley
• ¼ teaspoon kosher salta
• Black pepper
• 1 baguette or rustic crusty loaf
• ½ pound fresh mozzarella, thinly sliced (optional)

PREPARATION

1. Heat the oven to 400 degrees. In a small bowl, stir together the butter, garlic, Parmesan and parsley. Add the salt and generously season with pepper. Set aside while you cut the baguette.
2. Cut deep slits into the baguette, 1-inch apart —don’t cut all the way through the loaf — and place the baguette on a large piece of foil. Using a teaspoon or an offset spatula, generously spread the seasoned butter inside each slit. Make sure to reach the bottom of the slit; don’t be shy here.
3. Wrap the baguette in the foil, place on a baking sheet and bake for 15 minutes. Remove the baguette from the oven and unwrap the top (leave the bread on the foil). If you’re adding mozzarella, use the offset spatula or spoon to gently open each slit and tuck a piece of mozzarella in (it’s O.K. if the cheese pops out from the top a little). Return bread to the oven and bake until crisp and golden on top, another 5 minutes. Slice with a serrated knife (or tear with your hands) and serve at once.

MYER LEMON CUSTARD CREAM PIE

• Meyer Custard–Cream Pie  

• This recipe (from Sunset magazine) appeared in The Recipe That Finishes (And Began) It All on 23 Feb 2010

• 10 (about 2–1/3 lbs) Meyer lemons (I needed only 5)
• 1/3 cup cornstarch
• 1 cup sugar
• 3 large eggs
• 1 cup whipping cream
• Baked, cooled 9–inch pastry shell (if purchasing, use a deep–dish crust)

• Grate 2 teaspoons peel from lemons. With a zester or Asian shredder, make a few long, slender strands of peel from Meyer or regular lemons; set aside. Ream 1–1/3 cups juice from the lemons.
• In the top of a double boiler, mix cornstarch and sugar. Stir in juice and grated peel. Fill bottom of double boiler with 1 inch water. Place pans over high heat and bring water to a simmer; adjust heat to maintain simmer. Stir until mixture is thick and shiny, 8 to 9 minutes. In a bowl, whisk eggs to blend. Whisk in about 1/2 cup lemon mixture, then return all to pan. Stir until mixture is very thick and reaches 160° F on an instant–read thermometer, about 5 minutes.
• Remove top pan. Place in a bowl of ice and stir often until mixture is cool to touch, about 6 minutes.
• In a bowl, beat cream with a mixer until stiff. Fold in lemon mixture, then spread evenly in pastry shell. Scatter reserved strands of peel on top. Chill, uncovered, until slightly firm to touch, about 2 hours. Serve, or wrap airtight and chill up to 1 day.
• WI wine recommendation: A medium–bodied dessert wine that is fruity, spicy or has a mineral edge (like Riesling or Moscato) would pair well with this recipe.

CHEESE CRACKERS

INGREDIENTS

• 1 ⅓ cups all-purpose flour
• 1 cup loosely packed grated Cabot Farms Vermont white Cheddar(about 3 ounces)
• ⅔ cup loosely packed grated pecorino Romano cheese (about 1 ounce)
• 1 teaspoon kosher salt
• ½ teaspoon cayenne
• 8 tablespoons (1 stick) cold unsalted butter, cut into 1/4-inch cubes
• 1 large egg yolk
• ⅓ cup pecans, finely chopped (about 3 tablespoons)
• 3 tablespoons untoasted white sesame seeds
• 2 tablespoons ice water

•  

  Nutritional Information

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PREPARATION

1. Add the flour, both cheeses, salt and cayenne to the bowl of a food processor, and pulse until combined.
2. Scatter the cold butter chunks on top, and pulse again to form coarse crumbs.
3. Add egg yolk, pecans and seeds, and pulse to combine thoroughly, yielding a coarse grainy meal.
4. Transfer mixture to a large stainless-steel bowl. Sprinkle the ice water on top, and knead briefly to bring the dough together, as you would a pie dough.
5. Divide the dough into thirds, and roll each into a neat, 8-inch-long cylinder that is about the width of a silver dollar. Wrap each log in plastic wrap, and twist the ends tightly in opposite directions, forming a perfect and compact torchon. Refrigerate until well chilled and completely firm; overnight is ideal.
6. Heat the oven to 375. Line two large baking sheets with parchment paper or nonstick baking mats. Unwrap the dough, discarding plastic wrap, and slice the logs into thin coins, each about the width of a pencil.
7. Arrange the coins in neat rows on the prepared sheets, making sure they’re not quite touching one another. This dough won’t expand or flatten after baking.
8. Bake until golden at their centers and just starting to toast at their edges, about 20 minutes. Check them midway through baking, and rotate sheets if your oven bakes unevenly.
9. Transfer the baking sheets to wire racks to cool. Once they are fully cooked, transfer coins to an airtight container, where they will keep for up to 3 weeks.

PERUVIAN FISH CHOWDER

Peruvian Fish Chowder

Recipe Type: soup

Cuisine: Peruvian

Author: Debbie’s Dish

Cook time: 30 mins

Total time: 30 mins

Serves: 4-6 servings

Peruvian fish chowder is vibrant, colourful, and spicy, but not too hot. You must try it!

Ingredients

• 2 tablespoons olive oil (I used 1 tablespoon olive oil and 1 coconut oil)
• 2 garlic cloves minced
• 1 medium onion chopped
• 1- 28 Fl.oz( 796ml) can of diced tomatoes or 1 pound tomatoes peeled, chopped
• 2 teaspoons chilli powder
• 2 teaspoons salt or more to taste (original recipe says 1 tablespoon)
• pepper to taste
• 1/4 teaspoon red chilli flakes
• 1 jalapeno diced and seeds removed if too hot
• 1or 2 small red chillis (optional)
• 2 green onions chopped
• 4 tomatillos chopped (optional)
• 1 medium yam, peeled, cut into 1/2 inch dice
• 1 potato, peeled cut into 1/2 inch dice
• 1 cup corn kernels
• 1/2 cup cream (I used heavy cream)
• 1 cup milk
• 1 1/2 -2 cups water (add last 1/2 cup of water toward the end if it needs it)
• 2 ounces cream cheese, at room temperature
• 1 1/2 pounds white fish fillets
• fresh cilantro sprigs
• 1 lime

Instructions

1. In a heavy saucepan, heat the oil and add the garlic and onion. Cook on low until the onion is slightly golden but not browned.
2. Add the tomatoes, chilli powder, salt, <g class=”gr_ gr_98 gr-alert gr_gramm gr_disable_anim_appear Punctuation only-ins replaceWithoutSep” id=”98″ data-gr-id=”98″>pepper</g> and red pepper flakes. Simmer for 10 minutes. Add the water, yam, and potato. Cover for 10 minutes and cook on medium low heat until the yam and potato are tender, but not mushy.
3. In a bowl, make a smooth paste with the cream cheese and 1/4 cup of cream, beating with a fork or whisk until smooth. Add the other 1/4 cream to paste. Stir this mixture along with 1 cup of milk into the soup and stir until cream cheese is mostly blended through. Add the corn, tomatillos if using, jalapeno, green onions, and red chilli. Bring to a simmer.
4. Cut the fish fillets into 6 pieces. Place into the soup, and cook for 4-6 minutes or until the fish is opaque inside.
5. Serve with fresh cilantro and a sprinkle of lime juice.

GIARDINIERA

GIARDINIERA

8 to 12 serrano peppers or 6 jalapeno peppers, sliced

2 green peppers, diced

2 red peppers, diced

1 carrot, diced

1 celery rib, diced

1 yellow onion, diced

1/2 cauliflower head, cut into florets

3 cloves of garlic, minced

1/2 cup stuffed pimento green olives, chopped

1/2 cup salt

2 1/2 teaspoons oregano

1/2 teaspoon celery seed

1/2 to 1 teaspoon red pepper flakes for more "heat"

1/2 teaspoon of freshly ground pepper

1 cup of apple cider vinegar

1 cup olive oil or canola oil (I like olive oil)

In a large non-reactive bowl, add all the peppers, celery, carrot, onion. and cauliflower florets. Stir in salt and add enough water to cover vegetables. Cover bowl and refrigerate for 12 hours. After 12 hours, drain and rinse vegetables to remove excess salt. Set bowl aside.

In a medium bowl, combine the garlic, oregano, red pepper flakes, celery seeds, and ground pepper. Pour in vinegar and whisk in olive oil until combined. Add this to the vegetable mixture, add in the chopped olives and toss well. You can either cover this and refrigerate  or place the vegetable mixture into jars making sure the vegetables are covered by the oil/vinegar blend.  This recipe is good at 48 hours, however, the longer you let it ferment in the fridge the better the flavors are. We try to wait a week before we eat it.

You can use a combination of peppers such as serrano, hot red cherry, banana, and jalapeno depending on what you like. I like the different color peppers because they look great in a jar. Remember, when you buy your peppers at the grocery store, make sure you get the freshest peppers possible.

BOURBON HOT CHOCOLATE

Bourbon Hot Chocolate

Rich hot chocolate spiked with Four Roses Bourbon for a satisfying Valentine's Day cocktail or any cold night

Cook Time 10 minutesTotal Time 10 minutes Servings 4 cups Author Meme

Ingredients

• 
  1/4 cup water
• 
  1/4 cup maple syrup
• 
  1/2 cup unsweetened cocoa powder
• 
  1/8 tsp salt
• 
  4 cups milk
• 
  1 tsp vanilla extract
• 
  6 ounces Four Roses Bourbon 3/4 cup

Instructions

• Stir together water, maple syrup, cocoa powder, and salt in a saucepan and bring to a boil. Reduce heat and slowly whisk in milk. Cook for 5 minutes until milk is hot; do not boil.
• Remove from heat and let sit for 5 minutes. Stir in vanilla extract.
• Pour Four Roses Bourbon {1.5 ounces each} into 4 mugs. Stir in hot chocolate and serve. Enjoy!

Notes

*I used 2% milk but you can use any milk that you like. I wouldn't recommend skim as it can easily curdle if heated too long. Also, you want the richness from the higher fat milk, in my opinion.

RASTA PASTA

RASTA PASTA

RASTA PASTA

Ingredients:

Some Chicken Breasts cut into bite size pieces

1 Green Onion

Half box Penne Pasta

1 1/2 - 2 cups milk

Jerk Seasoning of your choice

Minced Garlic

Butter

Some Cheese

Pack of Knorr Parma Rosa Sauce Mix

1 tbl spoon Olive Oil

Cayenne Pepper

Black Pepper

Salt

Before I really get into the method, I must mention I did not have any chicken breasts available. I instead took two full breasts I had and steamed my chicken and then de boned it. So from here on my chicken is already cooked. If you need to cook your chicken breasts do that while your pasta is boiling.

1. Boil pasta according to directions on box. (10 minutes for al dente)

If you have to cook your chicken breasts, you can cook it here, before going to step 2.

2. In a pot heat the olive oil on medium heat. Add half a spoon of minced garlic and chopped green onions. Mix together. Try not to make garlic burn

3. Add Jerk seasoning. The amount depends on your heat level. I used a bottle of "extra spicy" and since I am not a fan of spicy food I used half a teaspoon. Please remember you will also be adding cayenne pepper to this dish.

4. When that is thoroughly mixed, add one cup of milk. Add some cheese then and half the pack of Parma Rosa Sauce mix. Whisk these together well. It will thicken. Add another half cup of milk. (If you are using a full box of pasta you will need to use 2 cups of milk)

5. Add chicken to mixture. NB: If you did not steam your chicken as I did before, you need to have cooked chicken at this point. Add cayenne pepper, black pepper, salt to taste at this point

6. Stir in chicken in sauce and add some of the pasta. Mix well. Add the rest of pasta. Mix Well

TRINIDAD CORN SOUP

TRADITIONAL TRINIDAD CORN SOUP

PREP TIME: 15 MINSCOOK TIME: 50 MINSTOTAL TIME: 65 MINS

A traditional corn soup recipe for this popular Trini street food. Made with split peas, corn and dumplings this soup is commonly an after fete snack especially around carnival time

INGREDIENTS:

• 6 ears of fresh corn

• 2 cloves garlic, chopped

• 1/4 cup onion, chopped

• 1 celery stalk, chopped

• 1 large carrot, sliced into discs

• 1/2 cup diced green bell peppers

• 1/2 cup diced red bell peppers

• 2/3 cup yellow split peas

• 1 scotch bonnet pepper

• Pepper sauce (to taste)

• Salt & Pepper (to taste)

• 1 1/2 cups coconut milk

• 1 med tania (or sweet potato), diced

• 2 sprigs thyme

• 2 cups stock + 1 cup stock

• 3 cups water + 3 cups water

• 2 leaves shado beni, chopped

• 2 tablespoons oil

For Dumplings

• 1 cup flour

• 1/2 cup water

INSTRUCTIONS:

1 Cut 5 ears of corn into about 2-inch pieces and set aside.

2 Shave off corn kernels off of the remaining corn cob

3 Heat oil in a heavy bottom pan, over med-high heat.

4 Add onions, garlic, and celery to oil and saute till onions are opaque.

5 Add split peas and shaved corn and stir well

6 Add thyme to pot and saute another 2 minutes

7 Add 3 cups water, 2 cups stock, tania and shado beni to pot, and bring to boil.

8 Lower stove to a low boil until split peas is cooked (about 30 minutes) Note: add more water if split peas is not soft enough and more boil time is needed

9 Once split peas are softened, use back of a spoon to mash them up a bit.

10 Add coconut milk, scotch bonnet pepper, and 3 cups water and bring to a slow boil

11 Make dumplings at this point and break into balls or roll into logs

12 Add corn discs, dumplings, carrots and bell peppers to pot

13 Add salt and pepper and pepper sauce to taste

14 Boil until dumplings are cooked (about 15 minutes)

For Dumplings

1 Knead water and flour together

2 Shape into balls

CORNMEAL DUMPLINGS

This is a simple recipe for making cornmeal dumplings (boiled) as it is traditionally done in the Caribbean.

PREP TIME: 15 MINSCOOK TIME: 15 MINSTOTAL TIME: 30 MINS

INGREDIENTS:

• 1 1/2 cups flour

• 1/2 cup cornmeal

• 1 teaspoon brown sugar

• 1 teaspoon salt

• Salt for water to boil

• 4 cups water

• 1/3 cup water

INSTRUCTIONS:

1 To a deep pot, add 4 cups of water and set to boil

2 Season with a little salt

3 In a separate bowl add cornmeal, flour and sugar

4 Add water in increments to flour mixture and mix to a ball. Let sit for 5 minutes

5 Separate ball of flour into smaller balls

6 Flatten either by using your palm or using a rolling pin

7 Add dumplings to boiling water and give it a stir

8 Bring to boil for about 10 minutes (dumplings will float to top of water)

9 You can strain dumplings or leave them in water until ready to serve.