sticky rice with mango

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Super-yummy Thai dessert, usually found in northern Thailand...

Yield: Serves 6

1 1/2 cups glutinous (sweet) rice
1 1/3 cups well-stirred canned unsweetened coconut milk
1/3 cup plus 3 tablespoons sugar
1/4 teaspoon salt 1 tablespoon sesame seeds, toasted lightly
1 large mango, peeled, pitted, and cut into thin slices (at least 24)

In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water to cover overnight. (or, set it to soak in the morning, if you're making it that night)

Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary). (I use a large mesh colander for this, it fits exactly into my 8-quart stock pot)

While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.

Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.

While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.

To serve, mold 1/4 cup servings of sticky rice on dessert plates. (use a small bowl, dipped in water is easiest) Drizzle desserts with sauce and sprinkle with sesame seeds, if desired. Divide mango slices among plates.

from Gourmet | June 1994, courtesy Epicurious

 

Classic Gougeres

 

Produced in both France and Switzerland, Gruyère is a cow's milk cheese with a subtle, nutty flavor. It shreds easily and melts beautifully, making it excellent for cooking, and is a superlative table cheese. Swiss Gruyère is one of the traditional cheeses used in fondue. The French version of this cheese, also called Gruyère de Comté, or simply Comté, is aged longer than Swiss Gruyère. Hence, it has a deeper flavor that is preferred for gougères and other French dishes.

Ingredients:

• 1 cup water
• 6 Tbs. (3/4 stick) unsalted butter, cut into
   small pieces
• 1 tsp. fine sea salt
• 1⁄8 tsp. cayenne pepper
• 1⁄4 tsp. sweet Hungarian paprika
• 1 cup unbleached all-purpose flour
• 5 eggs
• 3⁄4 cup shredded Gruyère cheese
• 3⁄4 cup grated Parmigiano-Reggiano cheese
• 1 tsp. milk

Directions:

Position racks in the upper and lower thirds of an oven and preheat to 425°F. Line 2 baking sheets with parchment paper.

In a heavy saucepan over medium heat, combine the water, butter, sea salt, cayenne and paprika. Bring to a boil and cook until the butter melts. Remove from the heat and quickly add the flour all at once, beating vigorously with a wooden spoon until completely blended. Place the pan over medium-high heat and beat until the mixture forms a mass in the center of the pan and the pan bottom begins to be coated with the cooked mixture, 1 to 2 minutes; do not heat the mixture above lukewarm.

Remove from the heat and use the spoon to make a well in the center of the mixture. Immediately add 1 of the eggs and beat with the spoon until completely blended, then beat in 3 more of the eggs, one at a time. Beat in the Gruyère and one-third of the Parmigiano-Reggiano cheese until melted and thoroughly blended.

(I did this in a separate bowl, because I got my mixture too hot, and I was 

afraid that plus the heat of the pan would cook the eggs)

To form the gougères, spoon the paste into a pastry bag fitted with a plain tip 1⁄2 inch in diameter. (If you don't have a pastry bag and tip, use a teaspoon.) Pipe mounds of the paste about 1 inch in diameter and 1⁄2 inch high onto the prepared baking sheets, spacing the mounds 2 inches apart.

In a small bowl, beat the remaining egg with the milk. Brush the gougères with the egg mixture, taking care not to mash them down, and sprinkle the remaining Parmigiano-Reggiano cheese over the tops. Place the sheets on the racks in the oven and bake until the gougères are lightly browned and doubled in size, about 20 minutes. Remove from the oven but leave the oven on. Using a small, sharp knife, cut a small slit in the side of each gougère. Return the sheets to the oven for 5 minutes to partially dry out the inside of the puffs. Transfer the gougères to wire racks. Serve warm or at room temperature, piled into a large bowl or passed on trays.

Adapted from Williams-Sonoma Collection Series, Christmas, by Carolyn Miller (Simon & Schuster, 2003).

(shared/made by Jennie)

Israeli Couscous Salad

1 cup Israeli couscous

2 cups vegetable or chicken broth

4 T olive oil, divided

2 cups dried cranberries (craisins)

1 cup pine nuts

1/2 cup spring onions, white parts only, chopped

1/2 medium sized red onion, finely chopped

1 oz cilantro, chopped

1 teaspoon lemon zest

1 shallot, minced

1/2 lemon

sea salt to taste

In a heavy bottomed saucepan, heat 1 T olive oil over medium high heat.
Add the couscous and stir about 1 minute, until the couscous is lightly browned.
Stir in 2 cups of broth.*
Cover with a lid and reduce heat to low.
Simmer for about 15 minutes, or until the couscous has absorbed most of the liquid and is al dente.
Drain in a colander but do not rinse.
Once cooled, stir in the remaining 3 T olive oil to coat and separate the grains.

In a serving dish, combine the couscous with craisins, pine nuts, spring onions, red onion, cilantro, lemon zest and shallots. Spritz with lemon juice and adjust seasoning with the sea salt to taste.

Note: This can be a very seasonal dish; simply dice additional fresh vegetables (butternut squash in the fall, zucchini in the summer) and toss in.
* Of course, you can always boil it in plain water as you would pasta and drain it; but I prefer the extra boost of flavor that comes from using a broth.

This recipe courtesy of this blog.

Quinoa Bean Salad

Dressing Ingredients:
(Combine in a large bowl and whisk together)
3 T extra-virgin olive oil
3 T canola oil
3 T balsamic vinegar
2 tsp honey or agave
1/4 tsp kosher salt
1/4 tsp red pepper flakes (more if you like spice!)
1 tsp Dijon mustard
1 clover garlic, minced

Salad Ingredients:
1 15 oz can black beans, drained and rinsed
1 15 oz can cannellini beans, drained and rinsed
1 15 oz can garbanzo beans, drained and rinsed
1 1/2 cups cooked quinoa, cooled
1 cup fresh or frozen corn kernels, thawed
1 cup green bell pepper, diced
1 cup celery, chopped
3 scallions (green onion), finely chopped
2 T fresh parsley, chopped
Add salad ingredients to the dressing, mix well, and chill for about an hour. Store in the refrigerator for up to five days.

This lovely recipe was plucked from my friend Marci's blog. Marci is a dietitian/nutritionist as well as a kick in the pants!

**This salad is a lot tastier than my photo might lead you to believe.

Waldorf Salad

Ingredients
1/4 cup mayonnaise
1 tablespoon apple cider vinegar
1/3 to 1/2 cup buttermilk
1/2 cup crumbled blue cheese

1/4 cup grated yellow onion
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Pinch cayenne
2 cups diced sweet red apples, such as Gala or Jonathan (2 to 3 medium apples)
1 cup thinly sliced celery
1/2 cup red seedless grapes, halved
1/2 cup walnut pieces, broken
1 head Bibb lettuce, cored and leaves separated

Directions
In a bowl, whisk together the mayonnaise and vinegar. Slowly add 1/3 cup buttermilk, whisking to thicken. Add the blue cheese, onion, salt, pepper, and cayenne, and whisk well to combine, adding more buttermilk, as desired. Set aside.
In a large bowl, combine the apples, celery, grapes, and walnuts. Add the dressing, to taste, and toss well.
Arrange the lettuce leaves on 6 salad plates. Top with the tossed salad and serve.

Black and White Cupcakes

Ingredients:

• 8 ounces cream cheese, softened
• 1 large egg, at room temperature
• 1/3 cup plus 1 cup granulated sugar
• 1 cup miniature chocolate chips
• 1 & 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup warm water
• 1/3 cup vegetable oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract

Directions:

Preheat oven to 350°. Line 2 12-cup muffin tins with cupcake liners.

Beat cream cheese, egg, and 1/3 cup sugar on medium speed until light and fluffy (about 2 minutes). Stir in the chocolate chips. Set aside.

In a large bowl, combine flour, 1 cup sugar, cocoa powder, baking soda, and salt. Make a well in the center, and add water, oil, vinegar, and vanilla. Mix just until blended.

Fill each muffin cup one-third full with the chocolate batter. Top with a spoonful of cream cheese mixture, until cups are about two-thirds full. Bake 22 to 28 minutes, until the tops spring back lightly when touched.

Cool in pans for 10 minutes. Remove to wire racks to cool completely.

Makes about 24 cupcakes

(Recipe and image courtesy of www.bakeorbreak.com)

Easy Lemon/Cheese Danish

Ingredients
8 ounces cream cheese, at room temperature
1/3 cup sugar
2 extra-large egg yolks, at room temperature
2 tablespoons ricotta cheese
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 tablespoon grated lemon zest (2 lemons)
2 sheets (1 box) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!
Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.
Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.