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Recipes
Brook Trout Grilled With Wild Rice
By jennKI
Heat oil in a medium saucepan over medium-high heat
- 1 tablespoon olive oil
- 2 cups thinly-sliced leek -- divided
- 1 1/2 cups sliced mushrooms
- 1 garlic clove -- crushed
- 4 cups water
- 1/2 cup uncooked wild rice
- 1/4 teaspoon salt -- divided
- 1/4 teaspoon freshly-ground black pepper -- divided
- 4 thyme sprigs
- 4 cleaned brook trout - (8 oz ea)
- 1 tablespoon butter
- 1 tablespoon chopped fresh parsley
- Additional thyme sprigs -- (optional)
Spice Rub Crock Pot Chicken
By jennKI
Cover the bottom of the crock pot with the sliced onions
- 1 5-6 lb free range organic chicken - giblets removed, rinsed, and patted dry with paper towels
- 1 white onion sliced
- 1 tsp sea salt (optional)
- 2 tsp paprika
- 1 tsp cayenne
- 1 tsp white pepper
- 1 tsp poultry seasoning
- 1 tsp garlic powder
Chipotle Dry Rub
By jennKI
Combine all ingredients in a spice mill or blender and grind until even
- 2 dried chipotle peppers
- = (use 3 to heat it up a little)
- 3 tablespoons freshly-ground black pepper
- 2 tablespoons dried oregano
- 1 tablespoon dried cilantro leaves
- 1 bay leaf
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon ground dry orange peel
Pappardelle with Spiced Butter
By jennKI
Yotam uses fresh, home-made saffron tagliatelle (the recipe is included in the book), but wanting to throw together...
- 1/4 teaspoon saffron threads
- pinch of salt
- 1 stick / 4 oz / 100 g butter
- 2 tablespoons extra virgin olive oil
- 6 medium shallots, chopped
- 1/2 teaspoon ground ginger
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- scant 1/2 teaspoon cayenne pepper
- 1/4 teaspoon red chile flakes
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon+ fine grain sea salt
- black pepper
- 1/2 pound / 8 oz / 225 g dried pappardelle egg pasta
- 1/2 pound / 8 oz / 225 g asparagus, sliced into 1/4-inch rounds
- splash of cream
- 1/2 cup / 2 oz / 60 g pine nuts, toasted and chopped
- 2 tablespoons roughly chopped mint
- 2 tablespoons roughly chopped parsley
Peach Ice Cream
By jennKI
Combine all of the above ingredients in a food processor and processor until smooth
- 32 oz. frozen peaches
- 2 inch piece of fresh ginger
- 3 – Earl Grey tea bags – opened
- 3 – Green Tea - tea bags – opened
- 2 tablespoons confectioners’ sugar
- 2 tablespoons – honey
- 1 cup heavy cream
Five-Spice Chicken Satay With Peanut Sauce
By jennKI
Fill a shallow tray with water and soak the skewers for at least 30 minutes
- 12 wooden skewers
- === FOR THE CHICKEN ===
- 2 fresh lemon grass stems
- = (or 2 finely-chopped medium shallots)
- 2 garlic cloves -- finely chopped
- 1 piece ginger root - (1/2" long) -- peeled, and
- finely chopped
- 2 teaspoons five-spice powder
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon honey
- 4 boneless skinless chicken breast halves -- (1 1/2 to 2 lbs)
- === PEANUT SAUCE ===
- 1 tablespoon vegetable oil
- 1 cup skinned shelled raw peanuts
- 1/2 medium onion -- coarsely chopped
- 1 garlic clove
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon ground ginger
- 1 teaspoon sugar
- 1 tablespoon freshly-squeezed lemon juice -- or to taste
- 1 cup hot water
- Salt -- to taste
- Freshly-ground black pepper -- to taste
Chipotle Barbecue Sauce
By jennKI
Place the chiles in the 1 cup of boiling water
- 6 dried chipotle chiles
- 1 cup boiling water
- 1 onion -- chopped
- 1/2 cup brown sugar
- 1/2 cup cider vinegar
- 1/2 cup water
- 1 can tomato paste - (12 oz)
- 4 garlic cloves -- minced
- 2 tablespoons butter
- 1 tablespoon soy sauce
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons thyme
- 1 1/2 teaspoons dry mustard
- 1 teaspoon Tobasco sauce
Grilled Halibut With Orange Ginger Glaze
By jennKI
Brush both sides of steaks with olive oil
- 4 large halibut steaks, abt 1" thick
- Olive oil -- as needed
- 1/3 cup orange juice
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons dry sherry
- 1/2 teaspoon ground ginger
- 2 garlic cloves -- minced
- 1/4 cup water
- 2 teaspoons cornstarch
Haricot Vert, Pear and Goat Cheese Salad
By jennKI
Serve this Parisian-inspired salad chilled
- 1/2 cup(s) balsamic vinegar
- 1/4 cup mirin (rice wine)
- 1 pound(s) uncooked string beans, French-cut haricot vert, trimmed
- 2 medium pear(s), firm but ripe, red-skinned recommended
- 1 1/2 oz soft-type goat cheese, crumbled
- 1/8 tsp table salt, or to taste
- 1/8 tsp black pepper, freshly ground, or to taste
Vegan Pumpkin Spice Ice Cream
By jennKI
The ice cream was pure pumpkin goodness
- 1 14 ounce can coconut milk
- 3/4 cup almond milk, or other dairy free milk
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 3/4 cup cane sugar
- 1 cup pumpkin puree