Tag: heavy cream
Roasted Brussels Sprouts with Orange Cream & Cranberries
- 1 pound Brussels sprouts, trimmed and cut in half
- 1 tablespoon olive oil
- Salt
Preheat oven to 400 degrees F.
Transfer the sprouts on to a lined baking sheet. Drizzle the olive oil and sprinkle salt. Mix well and roast for about 20 minutes till soft and golden brown.
- ¼ cup cream
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- Zest of one orange
- Salt
- 1/3 cup dried cranberries
Heat a wide frying pan with the oil. Add the garlic and orange zest. Saute on low heat for 2 to 3 minutes. Add the cream and cook for 4 to 5 minutes on medium heat. Add the Brussels sprouts and cranberries and mix well. Cook for 3 to 4 minutes. Add salt to taste and serve.
4th Of July Dessert: Vanilla Coconut Panna Cotta with Mango Lime Sauce
- 3 tablespoons cold water
- 1 packet unflavored gelatin powder
- 1 cup heavy cream
- 2 cups plain yogurt
- 2 cups coconut milk
- 1 cup evaporated cane sugar
- 1 vanilla bean, sliced length-wise and seeds taken out
- 1 teaspoon vanilla extract
- 8 (8 oz) ramekins
In a small bowl dissolve the gelatin in the cold water. Keep aside. In a medium bowl, whisk the yogurt, coconut milk, vanilla extract and seeds from vanilla bean.
In a heavy saucepan, heat the cream and sugar on medium heat until just simmering. Remove from heat and add the gelatin mixture. Add the cream mixture into the cold yogurt mixture.
Pour into the ramekins and chill thoroughly- at least 6 hours if not over night. Dip bottoms of cups into hot water and invert into a serving plate. Serve with mango lime sauce.
Mango Lime Sauce
- ½ cup mango pulp
- 2 tablespoons evaporated cane juice
- Juice of ½ lime (1 tablespoon)
- 1 teaspoon vanilla extract
- 2-3 mint leaves
Combine mango pulp and sugar in a small saucepan. Add the mint leaves and heat over medium heat. Cook for 5 minutes and turn the heat off. Add the vanilla extract and lime juice. Take the mint leaves once the sauce is cool. Serve with the panna cotta.
Pasta Cinghiale- My Version
Our favorite dish to order at our favorite Italian restaurant (Arturo’s) is pasta cinghiale… it is really, really delicious and if I close my eyes, I am transported to Umbria where wild boar dishes are in abundance. I have tried to make this dish at home before but this time I found wild boar sausages and decided to use them to replicate my favorite dish…
- 2 tablespoons extra virgin olive oil
- ½ pound wild boar sausage, casings off, crumbled
- 3 garlic cloves, chopped
- 10 ounces Cremini mushrooms, chopped
- 3 to 4 sprigs fresh thyme
- ¼ cup heavy cream
- Salt
- ½ to 1 cup pasta water
- ½ pound penne, cooked al dente
Heat a large frying pan with the olive oil. Add the crumbled sausage and sauté over medium heat for 3 to 4 minutes or till golden brown. Take the sausage out with a slotted spoon and add the mushrooms and more olive oil if needed. Saute on high heat for 4 to 5 minutes, stirring constantly. Add the garlic and thyme and continue to sauté for another 2 minutes on medium heat. Add cooked pasta, cream, pasta water and salt to taste. Bring to a gently boil and turn heat off and serve.
Mushroom Pasta with Marsala Sauce
I’ll start off the New Year with a delicious mushroom pasta- my daughter loves, loves mushrooms- she sneaks away some as I am slicing them to prepare the dish… she loved this one…
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 10 ounces shiitake mushrooms, stemmed and sliced
- 10 ounces Cremini mushrooms, stemmed and sliced
- Salt
- Pepper
- 2 tablespoons fresh thyme, minced
- 2 garlic cloves, minced
- ½ cup Marsala wine
- 1 cup chicken/mushroom or vegetable broth
- 1/3 cup heavy cream
- ½ pound farfalle, cooked al dente with ½ cup pasta water spared
- ½ cup Parmigiano Reggiano cheese, grated
- ½ cup parsley, chopped
Heat a large frying pan with butter and olive oil. Add the onion and sauté on medium heat for 3 to 4 minutes. Add the shiitake mushrooms and sauté for 2 to 3 minutes. Add the Cremini mushrooms and sauté on medium heat for 6 to 7 minutes. Add thyme, garlic, salt and pepper. Saute for another 2 to 3 minutes. Transfer the mushrooms to a bowl. Add the Marsala wine and scrape off the brown bits from the bottom of the pan. Add the broth and bring to a boil. Take off heat and add the cream and mix well. Adjust seasonings with salt and pepper. Add the cooked pasta, cheese, mushrooms and parsley and cook over medium heat until pasta absorbs most of the liquid, about a minute or two. Adjust consistency with spare pasta water. Taste for seasonings and serve.
Chicken Tikka with Ginger
It is very easy to make this chicken. It can be marinated and even frozen until you need to use it. Obviously it is ideal to marinate the meat overnight but if you don’t have time- a few hours will do.
The chicken pieces make a great dinner as well. A vegetable and a starch on the side and your meal is balanced and done.
For those who are extremely busy through the week or work outside the home, it is great idea to marinate a big batch of chicken and have it on hand. If time is a commodity- you can skip the almond part- it will still taste delicious!
- 1 pound boneless chicken thighs, cut into bite sized pieces
- ¼ cup almond paste- soak ¼ cup blanched almonds in ¼ cup hot water for an hour. Process the mixture till smooth.
- 2 tablespoon greek yogurt
- 1 tablespoon heavy cream
- 1 tablespoon ginger, grated
- 2 teaspoons salt
- Juice of one lemon
- 2 teaspoons garam masala
Mix all the ingredients well and marinate the chicken over night or at least 2 to 3 hours.
Place the marinated chicken on a lined cookie sheet. Broil the pieces till golden brown on both sides.
Chocolate Rice Pudding with Amaretto Cream
My daughter loves chocolate pudding and I love rice pudding (actually she loves rice pudding as well). I love a generous portion of rice pudding with a sprinkle of a good Vietnamese ground cinnamon on top. It is the most delicious thing ever.
My husband, on the other hand, thinks rice should only be eaten with savory dishes. He does not relish any dessert made out of rice- what- seriously?? I love desserts made out of rice. Rich, creamy and delicious. My daughter, on the other hand, like me, loves all kinds of rice desserts.
I made this dessert combining chocolate and rice puddings together. I used arborio rice and cooked it in milk. I then added chocolate, sugar and vanilla extract. Once the pudding came together, I served it hot but with a twist. I whipped some heavy cream and added amaretto liquor and almond extract with some sugar. I served the dessert with the whipped cream and some toasted, sliced almonds.
It was absolutely out of this world delicious. It can be served cold as well but I prefer it hot. Either way, it makes a fabulous end to any meal- in the winter or the summer.
Try this one- I bet your kids will like it too…
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Ginger Almond Chicken
I try to have this chicken in my fridge all the time. It is extremely versatile. My daughter loves taking it to school wrapped in a whole wheat tortilla or homemade roti. I also add it to a cheese quesadilla for her.
I use it for salads for myself at lunch time. With lots of lettuce, tomatoes, sprouts, cucumbers and carrots. I add some nuts and a few raisins, a dash of hot sauce- yes you read correctly- hot sauce. I know that sounds a bit weird but it adds a nice kick and great flavor to the salad. Plus, I don’t feel the need for a lot of salad dressing- just a drop and that keeps the calories down.
It is very easy to make this chicken. It can be marinated and even frozen until you need to use it. Obviously it is ideal to marinate the meat overnight but if you don’t have time- a few hours will do.
The chicken pieces make a great dinner as well. A vegetable and a starch on the side and your meal is balanced and done.
For those who are extremely busy through the week or work outside the home, it is great idea to marinate a big batch of chicken and have it on hand. If time is a commodity- you can skip the almond part- it will still taste delicious!
- 1 pound boneless chicken thighs, cut into bite sized pieces
- ¼ cup almond paste- soak ¼ cup blanched almonds in ¼ cup hot water for an hour. Process the mixture till smooth.
- 2 tablespoon greek yogurt
- 1 tablespoon heavy cream
- 1 tablespoon ginger, grated
- 2 teaspoons salt
- Juice of one lemon
- 2 teaspoons garam masala
Mix all the ingredients well and marinate the chicken over night or at least 2 to 3 hours.
Place the marinated chicken on a lined cookie sheet. Broil the pieces till golden brown on both sides.