Friday, February 27, 2015

Spicy Pumpkin Soup

This is a great winter warming soup. It's spicy, both in the sense that it's a little hot and that it has lots of great spices and seasonings in it. The coconut milk and garam masala make it a little Indian. The cool, tart yogurt is a great addition to the soup. Don't worry if you can't find nigella seeds. If you wanted to add a little protein, I think it could be great with some grilled shrimp thrown in at the bottom, or on top with the garnish.

Ingredients:
1 sweet onion, diced
2 tbsp coconut oil (or vegetable oil if you don't have it)
3 cloves garlic, minced
1 tbsp ginger, grated
1 tsbp chili flakes
1/4 tsp coriander seeds
1/4 tsp cumin seeds
1/4 tsp whole black pepper corns
1 tsp garam masala
1/2 tsp turmeric
1/2 tsp chili powder
3 tbsp sriracha
1 tbsp honey
1/2 tsp cider vinegar

Wednesday, February 25, 2015

Pork and Tofu Stir Fry

I've never cooked anything with tofu before, but this was a great entry. I saw the recipe in last weekend's Wall Street Journal. It's really tasty! I actually really liked the tofu. It absorbs all the flavor and is sort of creamy and smooth. It's not vegetarian or anything because of the pork, and the miso paste gives it a great depth of flavor. I altered the recipe slightly because I couldn't find the special Korean chili paste.

Serves 6
Ingredients:
2 tbsp vegetable oil
1 lb ground pork
1 clove garlic, minced
1 1/2 tsp ginger, minced
2 medium onions, finely diced
1/4 cup white miso paste
2 tbsp chili paste (I used chili garlic)
1 cup chicken broth
2 lb silken tofu, cut into big pieces
2 big scallions, thinly sliced
cooked white rice

Monday, February 23, 2015

Bay Scallop Gratin

It's bay scallop season! Peconic Bay Scallops are so, so good. Go get some if you can! They are so little, and tender, and sweet. I made them two ways for Valentine's Day - this was Ina Garten's recipe. It's so tasty! Great for a dinner party because it cooks quickly and you can prep ahead. The topping is incredible. 

Ingredients:
1/2 lb bay scallops
2 tbsp butter, room temperature
2 gloves garlic, minced
1 small shallot, minced
1 slice prosciutto, chopped
1 small handful parsley, chopped
1/2 tbsp lemon juice
1 tbsp vermouth
kosher salt
black pepper
2 tbsp olive oil
1/4 cup panko
2 tbsp wine

Friday, February 20, 2015

Uni Pasta with Crab

Yum! This is such a subtle, tasty pasta. I know some people are turned off by uni (sea urchin), but you wouldn't know it was in here. It just gives a subtle sweet, briny flavor. I was at Cor J and saw that they had uni and I'd always wanted to try it, so I googled around and found this recipe. I based this on that. It's such an elegant pasta, especially with fresh tagliatelle. It was a perfect Valentine's Day starter. (We ate too much.)

Wednesday, February 18, 2015

Thursday, February 12, 2015

Pear-Bourbon Cocktail

Jamie loves bourbon so we always have it around. Last weekend, I wanted to make a special cocktail and I love pears, so enter the pear bourbon cocktail. My grocery actually had Goya pear nectar, which is delicious, so I was in luck. I made a ginger-spiced simple syrup to go with it, and topped it off with a thin slice of pear and then for fun some tiny pear hearts speckling the bottom. Good for Valentine's Day!

Monday, January 26, 2015

Roasted Tomato and Pineapple Salsa

This is a very complicated salsa recipe, I’m not going to lie, but it’s so tasty! There are a lot of ingredients cooked a few different ways, and the results are fantastic. You can really taste everything and it comes together as a sweet, sour, spicy salsa that’s just super flavorful. The recipe is from Truly Mexican, my fave. Would be perfect for Super Bowl this weekend!

Ingredients:
1 lb tomatoes (4 small/medium)
1 1/2 cups pineapple chunks
1 medium red onion, peeled whole and cut into 1/2” rounds
5 garlic cloves, peeled
3 dried arbol chiles, wiped clean and stemmed
1 small poblano or hot Italian pepper
pinch allspice
2 tbsp chopped jalapeƱo chiles, including seeds
1/2 cup chopped cilantro
1/2 cup fresh squeezed orange juice
3 tbsp freshly squeezed lime juice
2 tbsp distilled white vinegar
2 tbsp water
1 1/2 tsp sugar
1 1/2 tsp fine salt or 1 tbsp kosher salt