Pineapple and Mint Fresh Chutney
This chutney is uncooked, keeping it light and fresh.
Month: June 2014
Chef Louis Diat’s Original Vichyssoise
This classic recipe uses leeks, onions, and potatoes cooked with chicken broth, pureed, and finished with cream. It was created by Chef Louis Diat, who is credited with creating the original soup. A perfectly elegant summertime chilled soup.
Early Green Peas with Mint and Orange
A pound of fresh peas will yield about 1 cup fresh shucked peas.
Early Green Peas with Mint and Orange
Ingredients
- 2 tablespoons unsalted butter
- 3 cups shucked early green peas
- 1 tablespoon grated orange rind just the orange part
- 2 tablespoons fresh squeezed orange juice
- 1 tablepspoon fresh chopped mint leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
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Melt the butter in a saucepan, and cook the peas, rind, and orange juice over medium heat for about 10 mintues. You want the peas warmed throughout, but not browned.
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Add in the mint, and season with salt and pepper.
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Serve immediately.
Recipe Notes
Fresh peppermint or spearmint could be used in this recipe; whatever you have on hand in your garden.
Adapted from Southern Living Magazine, Issue May 2006
Basic Court Bouillon
This simple recipe for court bouillon contains just 5 ingredients without the water; three from your culinary garden.
Green Pepper Butter
While this recipe uses green bell peppers, it is equally good with your garden-fresh yellow or red bell peppers, too. Excellent with grilled pork or poultry dishes, this green pepper and butter spread makes an equally nice accompaniment to tea sandwiches.
Hibiscus (Jamaica) Vinaigrette
Dried hibiscus flowers (jamaica) can be found in most Latino and Mexican supermarkets.
Hibiscus (Jamaica) Vinaigrette
Ingredients
- 6 dried hibiscus flowers
- 1/2 cup water
- 3/4 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 2 tablespoons raspberry-flavored balsamic vinegar
- 1/4 cup olive oil
- 1/2 teaspoon crème fraiche
Instructions
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Combine the dried flowers and water in a small saucepan. Bring to a boil, remove, and then let steep for about 10 minutes. You want the mixture to be strong. Strain through a fine mesh sieve to remove all solids form the dried flowers. Reserve.
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Whisk the mustard, salt, balsamic vinegar, and 2 tablespoons of the hibiscus tea.
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Stream in the olive oil until emulsified and blended. Then whisk in the crème fraiche.
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Serve with fresh garden greens.
Recipe Notes
Adapted from Martha Stewart Magazine
Fresh Kiwi and Asian Pear Salsa with Dried Cranberries and Herbs
A great fruit salsa for seafoods and poultry dishes. Add in fresh Serrano chiles for a little spice. A fresh fruit salsa with many different uses. Spice it up with hot chiles, or use different colored kiwi.
Avocado Sorbet Recipe
Use Haas avocados for best flavor.
Avocado Sorbet
Ingredients
- 1 cup sugar
- 1 cup light corn syrup
- 2 cups water
- 1 teaspoon lime zest
- 3 avocados pitted, peeled, and mashed up
- 2 tablespoons fresh squeezed lemon juice
- 1 tablespoon fresh squeezed lime juice
Instructions
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Bring the sugar, corn syrup, and water to a boil in a heavy saucepan. Remove from heat and stir in the zest. Let mixture cool for one hour.
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Place the avocados, and lemon and lime juices, in a food processor and process until smooth. Add in the sugar syrup, and process again until smooth. Pour into a half hotel pan, or 13 inch by 9 inch pan, cover with plastic wrap, and freeze for one hour.
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Remove from freezer, and break up. Process in a food processor until slushy, and spread back into the pan.
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Freeze until firm, then scoop out to serve.
Recipe Notes
Adapted from Food Arts Magazine, June 2007
3-2-1 Lemonade
This recipe makes a refreshing lemonade that is pretty to serve, too. Use a mandolin for thin, even slices. Mix it in a clear gallon-size pitcher or dispenser. Because you are using the whole lemon, use it up the day it is made, or if there are leftovers, …