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Tag: half and half

Chipotle Sweet Potato Soup with a Smoked Paprika Cranberry Compote

November 26, 2019

This soup has yummy Latin flavors and it can be a great addition to a fabulous holiday menu…

  • 4 to 5 medium sweet potatoes, skin pierce with a fork

Preheat oven to 400 degrees F.

Place the sweet potatoes on a cookie sheet and roast till cooked, about half an hour to forty minutes. Take out and let cool. Take the skin off and roughly chopped.

  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon roasted cumin seeds, crushed in a mortar and pestle
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 chipotle pepper, chopped
  • 2 tablespoons brown sugar
  • 3 cups chicken broth
  • Salt
  • ¼ cup half and half
  • ¼ cup milk
  • Zest of a lime
  • Juice of half a lime

Heat a heavy saucepan and add the olive oil. Add the roasted cumin seeds and sauté for 20 seconds on medium heat. Add the onion and garlic. Saute for 3 to 4 minutes. Add the sweet potatoes, chipotle pepper, brown sugar and chicken broth. Bring to a boil and simmer for 20 minutes. Blend the mixture in a blender until smooth. Transfer back to the saucepan and add the half and half and milk. Mix well and add salt. Cook for another 2 to 3 minutes and turn the heat off. Add the lime zest and juice. Mix well and check for seasonings.
Serve the soup with a dollop of compote.

Smoked Paprika and Cranberry Compote

  • 1 cup fresh cranberries
  • ¼ cup fresh orange juice
  • 1 teaspoon orange zest
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ cup brown sugar
  • ½ cup cilantro, chopped

Bring the cranberries, orange juice, zest, smoked paprika, salt and brown sugar to a boil in a medium saucepan. Simmer, covered for about ten minutes or till the cranberries burst open. Check for seasonings and cook uncovered for another two to three minutes. Turn heat off and add the cilantro.

Pork Ragu with Penne

September 23, 2019

Pork Ragu with Penne

  • 1 pound ground pork
  • 1 tablespoon extra virgin olive oil
  • ¼ cup pancetta, chopped
  • ½ cup shredded carrots
  • ½ cup white onion, chopped
  • 2 garlic cloves, minced
  • 2 cups beef broth
  • ½ cup half and half
  • Salt
  • ½ pound penne, al dente- ½ cup spare pasta water
  • 2 tablespoons truffle paste or 1 tablespoon truffle oil

Heat the olive oil in a large frying pan. Add the pancetta and sauté for 4-5 minutes on medium heat. Add the carrots, onions and garlic. Saute for 2-3 minutes on medium heat. Add the pork and separate with the back of a wooden spatula while sautéing the meat on medium high heat about 2-3 minutes. Add the beef broth and cook on medium low heat for 20 to 25 minutes, till a thick sauce is formed. Add salt and half and half. Add the truffle paste or oil. Mix well and add the cooked pasta and pasta water. Check for seasonings and serve.

Chicken with Almond and Cilantro Curry

July 9, 2019
  • 1 pound chicken thighs, skinless and boneless, cut into 2 inch pieces
  • ½ cup full fat yogurt
  • ¼ cup half and half
  • ¼ cup fresh mint
  • ½ cup fresh cilantro
  • 2 inches fresh ginger, peeled and cut
  • 1 teaspoon garam masala
  • 2 teaspoons salt

Add the yogurt, half and half, mint, cilantro, ginger, garam masala and salt to a blender and blend till a smooth sauce is formed. Transfer to a mixing bowl with the chicken pieces and marinate for at least 2 to 3 hours, preferably over night.

  • ½ cup slivered almonds
  • ½ cup hot water

Soak the almonds in the hot water for an hour and then place in a blender and blend till a smooth paste is formed, keep aside.

  • 2 tablespoons butter
  • ½ teaspoon mace
  • ½ teaspoon nutmeg
  • 1 teaspoon black cumin seeds
  • 1 cinnamon stick, ½ inch
  • 1 medium onion, chopped

Heat a heavy saucepan with the butter. Add the mace, nutmeg, black cumin seeds and cinnamon stick. Saute on medium heat for 30 seconds. Add the onion and sauté on medium heat for 2 to 3 minutes. Add the almond paste and sauté for another 4 to 5 minutes, stirring constantly. Add the chicken with the marinade and bring to a boil. Lower the heat to a simmer and cover with lid and cook for 20 minutes, stirring occasionally. Take the lid off and check for seasonings. Turn the heat up to cook off any excess moisture. Mix well and serve warm with rice or rotis.

Wild Mushroom Risotto with Sauteed Scallops

June 17, 2019

Wild Mushroom Risotto2

  • 2 tablespoons extra virgin olive oil
  • 1 10oz pack of cremini mushroom, sliced
  • ¼ pound shitaki mushrooms, sliced
  • 3 to 4 sprigs of fresh thyme
  • Salt
  • 1 cup Arborio rice
  • ½ cup a dry white wine
  • 4 cups chicken or mushroom broth, heated in a saucepan
  • ¼ cup half and half
  • ½ cup shredded pecorino romano
  • 2 teaspoons white truffle paste

Heat a large frying pan with the olive oil. Add the mushrooms and thyme sprigs. Saute on medium high heat for 7 to 8 minutes or till the mushrooms begin to wilt and the moisture begins to cook away. Add one teaspoon salt and mix well. Add the Arborio rice and sauté for a minute. Add the wine and mix well on medium heat till the liquid dissipates. Add a large ladle of chicken broth and repeat the process till all the broth is used and the rice is cooked al dente and creamy. The process should take about 15 to 20 minutes.
Finish the risotto with half and half, pecorino cheese and the white truffle paste. Mix well and taste for seasonings. Serve with scallops on top.

  • 1 pound large scallops, about 11 to 12
  • Salt
  • Pepper
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice

Heat a large non-stick frying pan. Add the olive oil and add the scallops. Saute 3 to 4 minutes on each side. Drizzle the lemon juice. Serve on top of risotto.

Spinach Quinoa Risotto

February 10, 2019

Spinach Quinoa Risotto

  • 2 tablespoons extra virgin olive oil
  • 1 medium shallot, chopped
  • 2 garlic cloves, chopped
  • 1 cup quinoa
  • 1 cup white wine
  • 2 cups chicken or vegetable broth
  • 3 to 4 cups baby spinach
  • ¼ cup half and half
  • ¼ cup grated Pecorino Romano cheese
  • Salt

Heat a saucepan with the olive oil. Add the shallot and garlic, sauté on medium heat for 2 to 3 minutes. Add quinoa and stir for a minute. Add the white wine and stir. Add the broth and bring to a boil. Lower the heat to a simmer and cook for 10 to 12 minutes until the grain is tender. Stir the spinach, half and half and cheese. Check for seasoning and add salt. Serve with fish.

Chicken Korma

November 12, 2018

Chicken Korma

  • 1½ skinless chicken thighs, cut into ½ inch pieces

Marinade

  • 1 cup non-fat Greek yogurt
  • ½ cup low-fat sour cream
  • ¼ cup half and half
  • ½ medium yellow onion, minced
  • 1 garlic clove, minced
  • 2 inch ginger, grated
  • 2 teaspoons salt
  • ½ teaspoon cayenne pepper

Mix the yogurt, sour cream, half and half, onion, garlic, ginger, salt and cayenne pepper in a medium bowl. Add the chicken pieces and marinate for at least 2 to 3 hours if not over night.

  • ½ cup cashews soaked over night in ½ cup hot water

Blend the cashews with the water into a paste. Keep aside.

  • 2 tablespoons extra light olive oil
  • 1 teaspoon black cumin seeds (shaahi zeera)
  • 2 green cardamoms, crushed
  • 1 ½ inch cinnamon stick
  • 3 to 4 cloves, crushed
  • 1 large or 2 small yellow onions, minced
  • 3 garlic cloves, minced
  • ½ cup cilantro, chopped

Heat a deep saucepan with the oil. Add the cumin, cardamom, cinnamon and cloves. Cook on medium heat for about 30 seconds. Add the onions, garlic, cashew paste and cook medium heat for at least 20 minutes, stirring constantly. Add the chicken with the marinade and bring to a boil. Lower the heat and cover and cook for 20 to 30 minutes. Check every 10 minutes, making sure it doesn’t stick to the bottom of the pan. Take the lid off and turn the heat up to medium high and let the excess moisture evaporate- another 10 minutes stirring constantly. Check for seasonings and garnish with cilantro.

Morel Mushroom Risotto

October 2, 2018

Mushroom Risotto
I served the risotto with lamb chops- yum!

  • 2 tablespoons extra virgin olive oil
  • 1 medium shallot, chopped
  • 2 garlic cloves, chopped
  • 1 pack wild mushrooms, sliced (about 2 cups)
  • 1 cup Arborio rice
  • 3 to 4 cups mushroom broth
  • Salt
  • Pepper
  • 3 to 4 dried morel mushrooms
  • 1 cup warm water
  • 1/3 cup half and half
  • 1 tablespoon butter
  • 1/3 cup Pecorino cheese, grated

Soak the mushrooms in the warm water for 3 to 4 hours. Take the mushrooms out and strain the water of any sand/impurities. Keep the water aside. Chop the mushrooms and add the wild mushroom heap.

Heat the morel broth and the packaged mushroom broth in a medium saucepan and keep warm (use 3 cups of packaged broth in addition to the morel broth; use 4 cups of packaged broth if not using morels).
Heat a wide frying pan with the olive oil. Add the shallot and garlic and sauté on medium heat for 2 to 3 minutes. Add the wild and morel mushrooms and sauté for 3 to 4 minutes on medium high heat. Add the rice and sauté for a minute. Add a half cup of warmed broth to the rice mix and stir on medium low heat. As soon as the liquid is cooked off, add the next half-cup. Stir and cook till the rice grains are cooked through- it should take about 20 minutes. Add half and half, butter, cheese and salt. Mix well and check for seasonings. Add pepper and serve hot.