Tag: nectarines
Mango and Nectarine Chutney
I love this chutney! It is very versatile- it is fabulous with pork or chicken- even duck! I served this with scallops for a get together. It worked out really well since all I had to do was cook the scallops for the big crowd and the condiment was all set in advance- I made it the previous night.
The chutney has a great flavor, especially with the nectarine and mango. Although these fruits are quickly going out of season, there is still some time to make this delectable condiment. The fruit doesn’t have to be very ripe, since it will be cooked down with honey and lots of other spices and fresh herbs.
One of the other reasons this chutney is so versatile is because it has flavors from a few different cuisines. Thyme and rosemary remind me of Italian food; chipotle in adobo sauce reminds me of Southwestern cuisine; and cumin seeds yell Indian cuisine.
For the fall, the same spices can be used with a mixture of apples and pears. I think it would great on top of burgers or with a roast chicken. Even a simple cheese quesadilla will taste great topped with the chutney. I guess my point is to have this in your fridge at all times- it is very convenient and helps to serve a quick meal when you are in a rush!
- 1 large mango, peeled and chopped
- 2 nectarines, chopped
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon cumin seeds, roasted and ground
- 1 teaspoon chipotle in adobo sauce, just the sauce if you don’t want the chutney too spicy
- Salt
- 1 tablespoon honey
- 1 cup pineapple juice
In a wide frying pan, heat the olive oil. Add the onion and garlic and sauté for 2-3 minutes on medium heat. Add the rosemary, thyme, cumin seeds, chipotle in adobo, mango and nectarines. Mix well and add the salt, honey and pineapple juice. Bring to a boil and simmer for about 30 minutes till the fruit is soft and the sauce is thick. Check for seasonings.
Beef Stir Fry with Apricot Sauce
I love making a stir fry at home. We all love Chinese food and our favorite is Hunan Spring in Springfield, NJ. We go there quite often and Sia loves the Chicken and Corn Soup. The food is delicious but it is quite greasy and there is really no way for me to know what all is in the food. I especially love the sweet and sour or tangy sauces that go with the different meats they serve. Mostly we get Mango Chicken and Shredded Pork in a Garlic Sauce. When I make the dishes at home, the sauces usually include brown sugar or honey for the sweetness and rice vinegar to add the sourness.
Lately I have been into cooking with apricots and nectarines. Since they are in season now, I see them every where I go. I had seen a stir fry recipe that used nectarines with beef. I read the recipe and envisioned a sauce made out of apricot jam mixed with soy sauce and chili sauce- hmm, yum! I couldn’t wait to make it. I went to Whole Foods to buy some beef suitable for a stir fry and decided to buy a red pepper as well. I love the bright colors in a stir fry- and you eat with your eyes first. I marinated the beef in the afternoon thinking I would cook the dish in the evening. We ended up going out to eat that evening so the beef sat in the fridge overnight. I cooked it the next evening and I have to say, it was extra tasty because of the extra long marination time. I am sure it would be tasty even if it is marinated for a few hours- I think the key is to get the right cut for a stir fry, I used top round and it worked out very well- great beef flavor.
For the sauce I used the apricot jam and paired it with rice vinegar, soy sauce and the chili garlic sauce. That’s all it really needed- well I definitely had to add the ginger and the garlic- you can’t have Chinese food or really any food without them! It was a delicious sauce- great to use as a pan sauce for chicken or a pork tenderloin.
One of the reasons I love making a stir fry is that it can be prepped for in advance- I usually cut and marinate everything in the morning; I put the sauce together as well- I even cook the rice in advance. All I have to do in the evening is put the ingredients in the wok or frying pan and add the sauce. A few things to remember when making a stir fry: first- cut everything into the same small size- so it all cooks at the same time and really fast. Second-Saute everything separately- it keeps all the vegetables crisp- and third- have everything ready since the cooking process doesn’t take very long.
I cooked brown rice with this dish. I buy the basmati brown rice from Trader Joes which is delicious. The thing to remember with brown rice is that it takes almost double the amount of cooking time than white rice. Also, white rice gets double the amount of liquid- for brown rice, I use a little bit more. For example: I used one cup of uncooked rice with three cups of liquid. Since the rice takes longer, more liquid is necessary.
My daughter loved the stir fry especially with the brown rice. I thought it was absolutely delicious- especially the tangy sauce. We had our usual Malbec Rose with the dinner and it was fabulous as usual!
Arugula Prosciutto and Nectarine Salad with a Yogurt Dressing
I wait for this time all year long. The summer produce is coming out and there is lot to cook with. About a week or two ago I started buying nectarines and apricots- my favorite. I love the firm texture of the nectarines and of course their delicious flavor. In the past I devour them just as they are but now since I write this blog, I decided to use them in different dishes. I recently made a beef stir fry where I used some nectarines and cooked everything in an apricot sauce- it was delicious! I will post the recipe soon. I also made an apricot kuchen the other day which was so good with coffee. I have also been cooking with dried apricots. They remind me of Moroccan cooking. I used them in a chicken dish and I made some banana apricot scones with white chocolate- don’t worry, all these recipes will be posted soon. My point was that even tough it’s been a very rainy start to the summer season- it still feels like summer to me since the produce is out. Nothing like biting into a delicious juicy nectarine- I especially like the white ones- they are extremely sweet. Somehow peaches don’t do it for me- most people cook with and prefer peaches- I don’t like their fuzzy skin and soft texture- I prefer the smooth exterior and the firm interior of a nectarine.
I was watching Jamie Oliver making a grilled peach salad with a yogurt dressing. That is where this recipe came from- or at least the inspiration did. I used arugula for my greens since I love the bitter bite they have. I thought pairing nectarines would be extra delicious with arugula. Prosciutto and feta add a nice salty and creamy balance to the salad- all the taste buds are awakened in the palette. The yogurt dressing on top is quite interesting as well. I added some honey and lemon for a balance and ancho chili powder for a bit of a kick to the dish. Somehow oregano came to mind so I went outside to my herb garden and picked some fresh oregano and chives. It was a yummy creamy, salty, spicy and sweet sauce to pour over the salad. We ate it with the plain and white pizza– and yes we actually got to sit outside for a change- it was a beautiful day!