Blog Archives

Friday Recipe Exchange: Ice Cream Delights

Vanilla Nut Crunch

It’s that time again. Time to dig out the ice cream maker and try out some new recipes. I cannot express how much I love the ease of the frozen bowl style machine. No fuss, no mess.

Pictured above is this summer’s first batch, Vanilla Nut Crunch, recipe here (where there is also a bonus kitteh)

And here are four of my favorites from the past summers:

Key Lime Pie Gelato, click here for recipes and photos.

Strawberry Ice Cream, two recipes here.

Blueberry Sorbet, recipe and photos here.

Chocolate-Hazelnut Gelato, really my very favorite of all the recipes, is here.

For the pet lovers, in case you missed it, Bixby needed to cool off in a cute video here. He now has his own kiddie pool in the yard because flooding the bathroom nightly was not an option.

What’s on your menu for the weekend? Getting ready the big holiday? Any favorite frozen treat recipes?

Double Dutch Chocolate

Tonight’s featured recipe is one of the most chocolaty ice creams ever. It takes a full cup of dark dutch cocoa and just enough sugar so it’s not too sweet. The ice cream scoop in the photo was my very first Kickstarter contribution. It works great on the hardest frozen ice cream with little effort. But in all honesty, I contributed because the presentation was so funny and the inventor was a riot.  I <3 engineers.

Dutch Chocolate Ice Cream

  • 1 cup dark dutch cocoa, unsweetened
  • 2/3 cup sugar
  • 1/2 cup lightly packed brown sugar
  • 1/8 tsp salt
  •  1-1/2 cups milk
  • 3-1/4 cups heavy cream
  • 2 tsp good quality vanilla extract

mixing bowl, ice cream freezer

In the mixing bowl, combine cocoa, sugars and salt, until well blended, add milk and use a hand mixer on low speed to combine until sugar is dissolved (about 2 minutes). Stir in cream and vanilla by hand.

Freeze according to manufacturer’s direction for your ice cream maker (for mine, I place the frozen bowl on the machine, add the paddle and the top, turn it on and then pour the ice cream mixture in while it’s turning. 30 minutes later I have ice cream).

After it has completed its freezing cycle, you usually have a soft serve consistency, you can freeze it until hard. Makes about 1-1/2 quarts.

That’s it for this week. There won’t be an exchange next week because of the holiday. I hope you have a great week and a terrific 4th! – TaMara

Fireworks2

 

 

Frozen Treats: Vanilla Nut Crunch (and Bonus Kitteh)

Vanilla Nut Crunch

It was time to break out the ice cream maker and cool things off. I’d been focusing on gelatos the last couple of summers, but yesterday I wasn’t interested in standing over the stove and stirring an egg mixture. I dug out the instruction manual for my Cuisinart machine and sure enough, there were some simple cream-only recipes. I decided to start with vanilla.

I have two favorite ice creams, one was Ben and Jerry’s Wavy Gravy, RIP (their new hazelnut is inedible IMHO) and Blue Bell’s Moo-llenium Crunch (fingers crossed they can come back from the shut down). I’ve mastered Chocolate-Hazelnut Gelato and it’s a fine substitute for Wavy Gravy, so this time I thought I’d tackle the crunchy vanilla ice cream from Blue Bell.

From their description:

Classic vanilla ice cream with a combination of dark chocolate chunks, creamy caramel chunks, roasted pecan halves, chopped almonds and walnut pieces.

The nuts and crunch

Vanilla ice cream recipe? Check. Dark chocolate? Check. Caramel chunks? Nope, but we’ll get to that. Roasted pecans? Nope, will have to live without because I was not going to drop everything and run to the store. Almonds and walnuts? Check and check. On to the recipe:

Vanilla Nut Crunch

  • 1-1/2 cups whole milk
  • 1 cup sugar
  • 1/8 tsp salt
  • 3 cups heavy cream
  • 2 tsp really good vanilla extract
  • 1/4 cup chopped dark chocolate
  • 1/4 cup chopped almonds (raw or roasted, unsalted)
  • 1/4 cup chopped walnuts (raw)
  • 1/4 cup chopped pecans (optional ;-) )

mixing bowl, ice cream maker

In the mixing bowl, combine milk, sugar and salt, use a hand mixer on low speed to combine until sugar is dissolved (about 2 minutes). Stir in cream and vanilla by hand.

Freeze according to manufacturer’s direction for your ice cream maker (for mine, I place the frozen bowl on the machine, add the paddle and the top, turn it on and then pour the ice cream mixture in while it’s turning. 30 minutes later I have ice cream).

After it has completed its freezing cycle, fold in nuts and chocolate. Freeze until hard. Makes about 1-1/2 quarts.

Remember the caramel bits? I had a bottle of caramel syrup which made a nice topping and when I was done, it was pretty darn close to Moo-llenium Crunch. I’m sure pecans will make all the difference next time.

And here is a bonus kitteh because he had to “help” me take the photos today.

Z-Man Whatcha making

For tomorrow – Dutch Chocolate Ice Cream.  Until then – TaMara

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Creamy Coconut Shrimp

DSC_0351 (1600x1060)There was a variation of this at the Chinese buffet we frequent.  It was pretty tasty but I didn’t know what to call it and so asked the woman tending the counter.  She named it Coconut Shrimp.  I’ve seen the version of it that has battered shrimp coated with shredded coconut for deep frying but not this creamy version.  A search for “creamy coconut shrimp” found several recipes – after discarding several that mentioned mayonnaise I settled on this one.  I didn’t have amaretto and didn’t want to buy a bottle for the two tablespoons the recipe called for so I subbed in a little almond extract, adding a teaspoon to the coconut sauce mixture.  In another departure I used cooked shrimp instead of raw.  These two things were bad calls in retrospect.  The dish really needed that bit a caramelization from cooking in the amaretto.  That said, it was still an enjoyable meal.

Friday Recipe Exchange: Ice Cream and Gelato Treats

Key Lime Pie2

I’m swamped with work, trying to catch up after a week away, so tonight in true summer fashion, we’re going to have a repeat. But it’s a delicious repeat. Last year, friends lent me their Cuisinart Ice Cream Maker to test drive, so I spent a week making various frozen treats, testing them on all the neighbors (I was very popular that week) and posted the results. This summer I bought my own Cuisinart, so I thought it was time to pull out the recipes and make some ice cream and gelato. After all, it’s just been too hot to cook. Perfect time for frozen treats.

While Gelato is by far my favorite, I played no favorites and included ice cream and sorbet in the selection. These recipes all make between 1 and 1-1/2 quarts.  Here’s the lineup:

Vanilla and Strawberry Ice Cream (recipes here)

Blueberry Sorbet (recipe here)

Chocolate-Hazelnut Gelato (recipe here)

What’s your recipe for fun this weekend? What delicious things are you cooking up for this final weekend of July (oh, how can that be)?

Now for the recipe that started the whole thing, the reason I borrowed my friends’ ice cream maker. A while back I was searching for gelato recipes and came across one for Key Lime Pie. It sounded awesome. I tucked it away, planning to try it someday. Someday finally came and I put my own twist on it:

Key Lime Pie Gelato

  • Gelato Plain Base (recipe below)
  • 1 graham cracker crust, broken into pieces and frozen (recipe below)
  • 3 tbsps fresh lime juice, preferably Key lime*
  • 2 tsp grated lime zest

Make the Gelato Plain Base and chill as directed. Make the graham cracker crust as directed and freeze.

To make Key Lime Gelato: Gently whisk the limejuice and zest into the base. Pour the mixture into the container of an ice cream machine and churn according to the manufacturer’s instructions. Just after churning quickly stir in the graham cracker crust pieces, reserving some for garnish. Transfer to an airtight container and freeze for at least 2 hours before serving.

*after you mix in the lime and zest, give it a taste and add more limejuice as desired. If you’re prefer it a bit more tangy, you can add up to 2 more tbsp without worrying about consistency.

Graham Cracker Crust

Note: You can substitute graham cracker pieces if you don’t want to make an actual crust. I just like the buttery flavor and texture of the actual crust in the gelato.

For the graham cracker crust: Mix 1/2 cup melted butter, 2 tbsp sugar and 2 cups graham cracker crumbs together. Press firmly onto the bottom of a well buttered 8×8 glass baking dish and bake at 375 degrees F for 10 minutes. Cool and remove from the baking dish, break into bite-size pieces and freeze in a covered container.

This recipe is the base for most gelatos, it’s also good frozen by itself:

Gelato di Crema (Gelato Plain Base)

  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large egg yolk
  • 2/3 cup sugar

In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn’t form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F.

Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow. Temper* the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil.

*The best way to temper is to add a tablespoon at a time until you’ve added about 1/4 cup. Then you can add a full ladle at a time, slowly.

One final note. If you’re wondering what the difference is between Gelato, Sorbet and Ice Cream, click here for a pretty good explanation.

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Frozen Treats: Chocolate-Hazelnut Gelato

Hazelnut Gelato1

This first appeared May 2013. At the time I had borrowed my friend’s ice cream freezer to test drive it. I bought my own this past week or so and decided it was a good time to start making some sweet frozen treats again. And as luck would have it, LFern is back from Japan and coming over tomorrow to share stories of her adventure. I also need to ask her a big favor, so I thought a fresh batch of her favorite frozen treat couldn’t hurt my case.

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My friend LFern and I are not able to get together frequently. Family, work and other daily obligations, plus the fact we now live about 25 minutes apart, make it difficult to plan a lunch or coffee time. But this week I sent her an email that said this:

If you decide to come visit me this week I’ll make chocolate-hazelnut gelato (ok, I’m making it anyway, but why miss out?)

T.

That seemed to be incentive enough. Remember she’s my coffee and chocolate friend. I sweetened the deal with the promise of Lavazza coffee, too. When she arrived the ice cream maker was busy humming away. Fifteen minutes later, we had coffee and Gelato ready for a well-deserved girls’ afternoon.

I served up bowls and then proceeded to put the rest in the freezer. LFern mentioned I really didn’t need to do that, she’d be happy to finish it for me. I reminded her I still needed to take photos. She suggested this would be the only photo I would need:

empty bowl1

Needless to say, the recipe was a success. I had to agree with her, it was difficult to put enough away to photograph later. But luckily, once the photos were done, someone had to eat the bowl of goodness. Since I was the only one around at the time, I didn’t have to share.

So here is the next recipe in the Frozen Treats series. (A reminder, the first recipe is here and the second one is here. )

Hazelnut-Chocolate Gelato

  • Gelato plain base (recipe below)
  • 1 tbsp dark cocoa
  • 1 tsp vanilla extract
  • 13 oz chunky chocolate hazelnut spread (Nutella style spread)
  • 3/4 cup hazelnuts, roughly chopped

bowl with cover, ice cream freezer

ETA: Two things I forgot to mention. I reduced the sugar in the plain base because the hazelnut spread has lots of sugar in it and I was afraid it would be overly sweet. When I tasted the mixture after the spread was added, it was still a little too sweet, so I decided to add the tablespoon of dark cocoa powder. That did it and gave the finished product a nice rich chocolate flavor.

Make gelato plain base. Remove mixture from the heat and sift dark cocoa into the mixture and then add vanilla and hazelnut spread, stirring until the spread has dissolved completely. Remove to bowl, cover and refrigerate 4 hours or overnight. Before covering with lid, I also cover with plastic wrap, pressed down onto the mixture to keep it from forming a ‘skin’. Next add to the ice cream freezer and freeze according to the machine’s directions.  It will be a soft serve consistency when done, freeze for at least an hour before serving. (Okay, we didn’t wait that long and it was yummy anyway). You can stir the chopped hazelnuts in before freezing or you can use as a garnish for each bowl.

This recipe is the base for most gelatos, it’s also good frozen by itself:

Gelato di Crema (Gelato Plain Base)

  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large egg yolk
  • 2/3 cup sugar (for the Hazelnut Gelato, reduce to 1/2 cup)

In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn’t form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F.

Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow. Temper* the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil.

*The best way to temper is to add a tablespoon at a time until you’ve added about 1/4 cup. Then you can add a full ladle at a time, slowly.

Recipe makes 1 to 1-1/2 quarts.

Side note: While I was typing this entry, late (last) night, I kept hearing this repetitive sound. It took a moment for it to register. It was our neighborhood Great Horned Owl, making quite the ruckus, hoot-hooting away in the rain. That was a pretty perfect moment.

I’ll conclude this series with the Friday Recipe Exchange, featuring the recipe idea that started the whole thing off. Until then…

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Frozen Treats: Vanilla and Strawberry Ice Creams

strawberry-ice-cream1 After friends  let me test drive their Cuisinart Ice Cream maker, I bought my own, so I thought it would be a good time to revisit a whole week of frozen treats, which will conclude with the Friday Recipe Exchange. I thought it would be good to start with the basics. The first recipe is for a cream only ice cream and I’ll link to a JeffreyW post that has an egg custard ice cream. Then I’ll add strawberries to it.  These recipes all make 1 to 1-1/2 quarts.

Vanilla Ice Cream

  • 2 cups half-and-halfP12738915
  • 1 cup whipping cream
  • 1 cup sugar
  • 1 vanilla bean, split and scraped (or 3 tsp high quality vanilla extract)

Combine all ingredients (including the bean and its pulp – if you’re using extract, DO NOT add yet) in a large saucepan and place over medium heat. Stirring occasionally, bring the mixture to barely simmering, about 170 degrees F. Remove from heat and allow to cool slightly – remove the hull of the vanilla bean or add extract at this point, stirring in completely. Pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture. Freeze mixture in ice cream freezer according to unit’s instructions. The mixture will not freeze hard in the machine. It will reach a soft serve consistency. Then spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.

Strawberry Ice Cream (or really Any Berry Ice Cream)

  • Make the vanilla base (above), cooled overnight
  • 2 cups of chopped frozen strawberries (or any quality frozen berry of your choice)
  • 1 tbsp vodka

ice cream maker Toss strawberries with vodka, stir into the cold vanilla cream mixture. Add to your ice cream maker and freeze according to unit’s instructions. Again it will be a soft serve consistency when done, remove to an airtight container and freeze for 1 hour before serving.

As promised: For an egg custard ice cream, go to JeffreyW’s post here.

JeffreyW makes strawberry ice cream, too

JeffreyW makes strawberry ice cream, too

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Originally posted May 2013

Friday Recipe Exchange: Christmas Eve Party

DSC_7514 (1600x1060)

Once again I am hosting Christmas Eve dinner. I try and keep the menu simple because I have a small kitchen and I like to spend time with my guests. I’m actually doing much of what I did last year, because it worked so well.  The menu will serve as tonight’s recipe exchange.  Thanks to JeffreyW for making lasagna this week so that I had an awesome photo to use tonight.

Christmas Eve Menu:

Appetizers –  Herbed Tomato Crostini (recipe here), vegetable tray

Main Event – Spinach Lasagna (recipe here), Salad, Cheesy Garlic Bread

Dessert – Truffles (featured recipe below), Peanut Butter Cookies (recipe here) and everyone’s favorite, a Sundae Bar

With the exception of the garlic bread, because I’m using gluten free noodles, the entire evening is gluten free and vegetarian. Everyone should be happy.

Dinner is at 6 pm, bring the wine.

That takes care of Christmas Eve, but what about Christmas day? How does this sound:

German Pancakes with Walnut Syrup (both recipes here) for breakfast and a Roast, Garlic Mashed Potatoes and Glazed Carrots for dinner (all those recipes are here and tips for perfect mashed potatoes are here).

How are your holiday plans coming along? Do you have a crowd coming? Share your favorite holiday recipes in the comments, I’d love to see what you prepare.

Now about those truffles. This was the first time I’d made them, though I’d thought about it for a while. How hard could it be? It’s basically ganache, right? That was very simple to make. The pain was making the actual truffles, a bit of work and very messy. But I think it was worth it and I’m sure the guests will enjoy them.

Truffles

Here’s the basic recipe, I then added pieces of walnut to the center of some, hazelnut to others and rolled them in either crushed walnut or hazelnut. The rest are rolled in either dark cocoa and powdered sugar. The powdered sugar kind of melted into them, so I’ll probably dust them quickly right before I serve them.

Chocolate Truffles

  • 1/2 pound good bittersweet chocolate (I use 60% Cacao Bittersweet Chocolate)
  • 1/2 pound good semisweet chocolate
  • 1 cup heavy cream
  • 2 tbsp Grand Marnier, (optional)
  • 1 tbsp prepared coffee
  • 1/2 tsp good vanilla extract
  • Powdered sugar
  • Cocoa powder (I used dark)
  • Nuts, whole and finely chopped (optional)

baking sheet, parchment paper

Heat the cream in a double boiler until it’s hot, not boiling, and then add chocolate chips. Whisk together until fully melted, then remove from heat.  Whisk in the optional Grand Marnier, coffee, and vanilla. Set aside at room temperature for 1 hour.

Spoon a dollop of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in powdered’ sugar, cocoa powder, or both.

Makes about 48.

These will keep refrigerated for weeks, but serve at room temperature.

cropped-flower_poinsettia_d2.jpg

Dinner Menu: Ravioli w/ Rosemary Basil Cream Sauce

A little bit of comfort food (at least Ravioli is in my house) for what has been a very cold and busy week. I make fresh pasta for special occasions – my spinach lasagna being one of them. I have only made fresh ravioli once, and once was enough. Much like making my own steamed dumplings, effort vs. reward is definitely unbalanced. Especially when with a little bit of experimentation, you can find really good fresh or frozen ravioli at a reasonable price. I usually stick with the cheese or cheese & spinach ravioli – most of the meat ones I find taste like mystery meat.

On the board tonight:

  1. Ravioli w/ Rosemary Basil Cream Sauce
  2. Tomato-Zucchini Confetti
  3. Tossed Salad
  4. Sorbet or Gelato

Ravioli w/ Rosemary Basil Cream Sauce

  • 1 cup heavy cream*
  • 1 tsp crushed dried rosemary (or one sprig fresh)
  • 4 – 6 fresh basil leaves, minced
  • 20 oz frozen cheese ravioli
  • 1 tbsp lemon juice
  • ½ tsp salt
  • ½ tsp pepper
  • 3 tbsp green onion tops, chopped
  • ½ cup grated parmesan cheese

2 saucepans

Combine cream & spices in saucepan, bring to a boil, stirring constantly, reduce heat and simmer until reduces to ½ cup, about 15 minutes. Cook ravioli according to package directions. Drain and return to pan. Add lemon juice, salt, pepper & cream sauce. Toss. Add scallion tops and parmesan.

*You can absolutely substitute whole or non-fat milk for heavy cream and mix well with 1 tbsp flour

Tomato-Zucchini Confetti

  • 1 tbsp + olive oil
  • 2 medium zucchini, cubed
  • 2 medium tomatoes, cubed
  • 4 mushrooms, cubed
  • 4 green onions, chopped (set greens aside for Ravioli)
  • 2 tbsp chicken broth
  • 1/2 tsp crushed garlic
  • 1 tsp dried basil, crushed (or 2 tbsp fresh)
  • ½ tsp dried oregano, crushed (or 2 tsp fresh)

skillet

Heat 1 tbsp of oil in skillet, add vegetables and garlic, sauté for 2 minutes, add chicken broth and spices, and simmer vegetables until tender. Remove, toss with olive oil and serve.

Shopping List:

  • Tossed Salad fixins
  • Salad Dressing
  • Sorbet or Gelato
  • 8 oz heavy cream or milk
  • 4 – 6 fresh basil leaves
  • 20 oz frozen cheese ravioli
  • 6 oz parmesan cheese
  • 2 medium zucchini
  • 2 medium tomatoes
  • 4 mushrooms
  • 4 green onions

Also: rosemary, lemon juice, salt, pepper, olive oil, chicken broth, garlic, basil, oregano

Originally posted December 2009

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Friday Recipe Exchange: Mix and Match

DSC_4055 [1600x1060]

Just when I needed some inspiration, it arrived via email. Frequent guest recipe contributor, Joshua D. sent along a terrific idea this week, so it will be the featured recipe tonight.

Next week I think I have a real treat in store, with some very, shall we say, unique recipes.

Until then, JeffreyW made some awesome looking slaw (ingredients pictured above) this week, with a some great photos and a simple recipe, click here for the whole show.

He’s also been harvesting his tomatillos and making some good looking sauce, click here and here. I love tomatillos and can’t wait to grow them again myself, because JeffreyW is making my mouth water with these.

And finally in between a busy week of work and helping friends, I posted this week’s menu: Grilled Salmon with Orange Glaze and Grilled Tomato and Bell Pepper Soup.

I haven’t forgotten about the gluten free recipes everyone sent me, either. I’ll be using those in an upcoming recipe exchange. Since most of the recipes involve baking, I thought I’d wait until the weather was a bit cooler.

How about you? Is it still to hot to cook? What’s your go-to meal when it’s too hot to be in the kitchen? And what are you looking forward to making  when the weather cools down? For me, it’s always soups. Cool weather means soup in my house.

Okay, now for Joshua D (you may know him as Yutsano):

After months of teasing…here it is! This is great for when you have leftover chicken and biscuits or bread in the house and need to use it up. Since this is a French-inspired dish there are two ways to enjoy it: either over toasted croutons or biscuits. Both are equally delicious! Italian kale is available in most supermarkets, but if you can’t get it use adult spinach.

Chicken Provence

  • 1 lb cooked chicken
  • 2 shallots
  • 8-10 crimini mushrooms
  • 6-8 leaves Italian kale
  • 2-3 cloves garlic
  • 1 Roma tomato
  • 1/4 cup dry white wine (I use pinot grigio)
  • 1 tbsp herbes de Provence
  • 1/2 cup heavy cream
  • 2 tbsp parsley, divided
  • Salt & pepper to taste
  • 4-6 biscuits or 2 cups croutons from day old French bread

Shred chicken and set aside. In a large saucepan, heat 1 tbsp olive oil over medium heat. Slice shallots and mushrooms thinly and throw into the pan. Season with some salt and pepper and cook 2-3 minutes. While those are cooking, chop kale into 1/2 inch thick ribbons including stems, then add to pan. Cook another 2-3 minutes with another pinch of salt. While that happens, slice garlic very thin and chop tomato. Add garlic to pan and cook another minute, then add tomato and as much juice as you can that came out. Give one final pinch of salt. Sauté for another minute, then add wine, chicken, and herbs. Reduce until the wine is almost but not completely gone, then stir in heavy cream. Reduce for about 5 minutes, then test for final seasoning. You may need a bit more herb or salt at this point. Slice open biscuits and spoon sauce over the top. You can re-heat or toast your biscuits or croutons as you’re cooking everything else, it takes about the same amount of time!

Thank you Yuts! It sounds delicious.  If anyone else wants to share a recipe for the exchange, send me an email, I’d love to post them. See you next week.  Until then…

 

X-Posted at Balloon-Juice

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Dinner Menu: Grilled Salmon with Orange Glaze

This is one of my favorite menus. The salmon is based on a dish from a restaurant and my whole table raved about and the garden fresh soup can be served hot or cold. Substitute any garden fresh fruit for dessert.

  1. Grilled Salmon w/Orange Glaze
  2. Tomato & Bell Pepper Soup
  3. Hearty Bread
  4. Raspberries & Blackberries w/whipping cream

Grilled Salmon w/Orange Glaze:

  • ½ cup orange marmalade
  • 2 tsp toasted sesame oil (or olive oil)
  • ½ tsp ground ginger
  • ½ tsp crushed garlic
  • 3 tbsp white wine vinegar
  • 4-6 oz salmon fillets, boneless, skinless
  • ¼ cup sesame seeds (toasted, opt)

Combine marmalade, oil, ginger, garlic & vinegar. Brush glaze on each side of salmon, grill 5 minutes each side. Garnish with sesame seeds.

Tomato & Red Bell Pepper Soup:

  • 4 large, ripe tomatoes, halved
  • 1 red onion, peeled quartered
  • 1 large red bell pepper, halved & seeded
  • ¼ cup olive oil
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 tsp crushed garlic
  • 2 cups chicken broth
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sugar
  • ½ cup heavy cream
  • 2 tbsp finely chopped fresh basil leaves
  • 4 slices bacon, cooked & crumbled

grilling basket &  saucepan

Toss tomatoes, onions & bell pepper with oil, season with salt & pepper. Place vegetables in grilling basket, cut side down and grill for 6 to 8 minutes. Add vegetables, garlic, chicken broth, vinegar, sugar to blender and puree. Pour into saucepan, bring to a low boil, stirring constantly, add cream & basil, reduce heat and simmer for 15 minutes, stirring occasionally. Garnish with bacon when served.

Shopping List

  • 4 oz orange marmalade
  • 2 oz white wine vinegar
  • 4-6 oz salmon fillets, boneless, skinless
  • 2 oz  sesame seeds (toasted, opt)
  • 4 large, ripe tomatoes
  • 1 red onion
  • 1 large red bell pepper
  • 16 oz chicken broth
  • 8 oz heavy cream
  • fresh basil leaves
  • 4 slices bacon
  • 1 pint raspberries
  • 1 pint blackberries
  • hearty bread loaf

Also: toasted sesame oil (or olive oil),  ground ginger, crushed garlic, apple cider vinegar

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