Baked Porcini Mushroom |
Monday, September 27, 2010
Herb, Walnut and Mushroom Appetizer with Gargonzola Cheese
Yesterday, I enjoyed the sunset with a margarita and some tasty appetizers. The margarita's orange glow is both arresting and soothing as the late afternoon light passes through the glass. I use the earth tones of the porcini mushroom and the sprinkling of bright green herbs to complete the art of my Sunday meal.
This was very easy to make. I stuffed a porcini mushroom with a herbs, walnuts, and a small amount of gargonzola cheese and then baked for 20 minutes at 350 degrees.
Peach Nectar Margarita with Infused Thai Basil
Peach Nectar Margarita |
Juice of 3 limes
3 shots of tequila
Nectar of 1 over ripe, juicy peach
1 tablespoon of local honey
Thai Basil
Ice to fill a glass
Makes 3-4 drinks
I love infusing the tequila with some fresh herbs - gives it that garden taste! My choice of tequila is Don Nachos (100 percent agave). It tastes like premium tequila at half the price. I think I might freeze some of this peach nectar. It will remind me of some great summer days. Cheers!!
Sunday, September 26, 2010
Ode to a Peach
Peaches at Eastern Market |
Shopping at Eastern Market |
White Peaches |
Eastern Market on Capitol Hill, 7th Street SE |
Yogurt Dip Mixed with My Cilantro Chutney
Last week I whipped up a really quick and easy vegetable dip recipe to bring to my friend's dinner party. It took me less than 5 minutes to make the dip. My friend Howard loved the dip on his shrimp.
Combine and mix these ingredients:
1/4 cup plain yogurt,
3 - 4 tablespoons of my Cilantro Chutney (view my recipe),
a dash of sea salt,
2/3 finely-minced cloves of roasted garlic
Mix the ingredients to make a dip that can enhance anything from vegetables to to a fish or
poultry dish.
I sliced a piece of chayote (a Caribbean squash with a crunchy texture) to
serve with my yogurt/cilantro chutney dip.
Note: You can find out who sells rBGH free dairy locally at -
http://www.sustainabletable.org/shop/dairymap/My Cilantro Chutney Mixed with Yogurt and Served with Sliced Chayote |
Caribbean Fruit and Vegetable Varieties
Uptown, I love going to the little neighborhood market and exploring different types of produce. I am leaning about the different fruits and vegetables that are commonplace in the Caribbean Islands. Also, I am learning a little Spanish too.
Plantinos, Lemons, Limoncillo |
Wednesday, September 22, 2010
Morning Espresso Con Leche
Washington Heights, located between the Harlem and Hudson River, is one of the last areas in Manhattan that has not been invaded by a Starbucks. Right now, I am sipping on some cafe con leche from the little bakery on the corner. Delicious!! Although, When ordering, ask for an espresso con leche because they might think you are asking for a regular cup of American joe.
Enjoying My Espresso Con Leche and View of Harlem River |
Sunday, September 19, 2010
Roasted Sunflower Seeds and Cilantro Chutney Recipe
Roasted Sunflower Seeds and Cilantro Chutne |
Mix this chutney with coconut milk to make a great marinade for fish. Also, for a quick salsa, you can chop a tomato and mix in the chutney. Then, as I mentioned, for a salad dressing, just add in some olive oil. By adding a green bell pepper and tomato, you can make a sofrito, which is a base for many Latin dishes. Sofrito will keep up to 3 weeks in my refrigerator.
Roasting Raw Sunflower Seeds:
I pour my raw sunflower seeds into a skillet and stir until they brown. Do no add oil – just add some salt, turmeric and if you would like, some hot red pepper.
The turmeric adds a nice color and subtle flavor. Then just squeeze some lime juice on top and add some chopped onions.
I eat the sunflower seeds as a snack or I use it as a garnish for foods like eggs, rice or any type of salad. The turmeric add a beautiful mustard yellow color. Add some hot pepper if you like more spice too your food. The limes and salt will counteract the spice. The store bought, already roasted sunflower seeds can have a rancid flavor. It is easy to roast your own and add the spices you enjoy.
Both the chutney and any kind of spiced nut can bring some extra zest to your dish!
Colorful Salad: Caribbean Inspired
Inspired by the fruits at my neighborhood market, I have selected a combination of fruits and vegetables with contrasting textures and colors. The chayote has a really nice crunchy, pear-like texture that works nicely with the soft-textured papaya.
bright orange, yellow citrus, combined with light and dark greens make a
colorful presentation that can be served alone or with your favorite fish, Asian or a Caribbean dish.
First step: Mix these ingredients
Julienned chayote
Very finely chopped small red pepper – (for more spice use 2 peppers)bite size chunks of One mango and one papaya
Thinly sliced medium sized red onion
1 teaspoon of course sea salt
1 squeezed lime
Marinate for an two or three hours
The lemon with the salt and juices from the fruit will fuse together giving a perfect flavor!
Second step: Add these ingredients before serving:
Macro greens or watercress (I also like using beet greens)
Top with some toasted sunflower seeds
Sliced avocado up in bite size chunks also finishes the dish off nicely.
Serve with my cilantro dressing
1 bunch of cilantro
2 garlic cloves
1 medium to large onion
Juice of 3 limes
bright orange, yellow citrus, combined with light and dark greens make a
colorful presentation that can be served alone or with your favorite fish, Asian or a Caribbean dish.
First step: Mix these ingredients
Julienned chayote
Very finely chopped small red pepper – (for more spice use 2 peppers)bite size chunks of One mango and one papaya
Thinly sliced medium sized red onion
1 teaspoon of course sea salt
1 squeezed lime
Marinate for an two or three hours
The lemon with the salt and juices from the fruit will fuse together giving a perfect flavor!
Second step: Add these ingredients before serving:
Macro greens or watercress (I also like using beet greens)
Top with some toasted sunflower seeds
Sliced avocado up in bite size chunks also finishes the dish off nicely.
Serve with my cilantro dressing
1 bunch of cilantro
2 garlic cloves
1 medium to large onion
Juice of 3 limes
Caribbean Inspired Salad |
Saturday, September 18, 2010
La Frutera
Washington Heights is filled with bright colors fruit and vegetable markets. The local fruteras offer all manner of of the Caribbean fruits and vegetables. The limes up here are amazingly juicy. They have a thinner skin and have an arresting yellower color. My friends in downtown Manhattan always want me to bring some uptown limes to them.
Colors fill the streets along with the sounds of salsa |
Friday, September 17, 2010
"Dimelo" Welcome to the Heights
Monday, September 13, 2010
Love at First Sprout
It all started on my first trip to India ..... Crunchy, tasty, healthy little sprouts that were added to many dishes prepared by my host family.
The flavors of fresh ginger, garlic, onion and tomato --- plus an array of spices and sprouts --- made for a new culinary experience that I wanted to recreate in my own home. I wanted to learn how these little sprouts appeared magically overnight from the kitchen to the table. So this is how my love affair began.......The seed was planted in India, and then it took root and sprouted in my neighborhood, Washington Heights, Manhattan.
The flavors of fresh ginger, garlic, onion and tomato --- plus an array of spices and sprouts --- made for a new culinary experience that I wanted to recreate in my own home. I wanted to learn how these little sprouts appeared magically overnight from the kitchen to the table. So this is how my love affair began.......The seed was planted in India, and then it took root and sprouted in my neighborhood, Washington Heights, Manhattan.
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