Month: August 2018

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Egg Bites with Red Pepper and Leek

I love having a quick, warm (30 seconds in the microwave) eggy breakfast on a busy weekday morning!

 

 
Not writing out the recipe because it’s not perfect yet. The sautéed leeks are tasty, but the texture is a little too much for something this light; I won’t be using them next time. The fresh bell pepper is good, but I want a little more cheese. Got a brûlée torch, which I’ve been wanting for awhile, and it does help make for a pretty presentation, though I admit, most mornings, I just eat them straight out of the little jars with a spoon. Will likely make another batch this weekend, so perhaps a proper recipe next week.

 

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Passionfruit Brittle

Passionfruit Brittle
 
So I admit, I set out to make caramels, and I got brittle instead. On the other hand, a) the brittle is delicious (fruity tang blending harmoniously with the dark sweetness of the caramelized sugar, yum), b) now I know how to make brittle, and c) I can still try to make caramels tomorrow.
 
I’m going to call this a win-win. 🙂
 
1/2 c. unsalted butter
1 14 oz. can sweetened condensed milk
1/2 c. passion fruit puree
2 T corn syrup
1/2 t. salt
1 c. sugar
 
1. In a large pot, combine all ingredients and stir to combine. Butter a large Pyrex dish.
 
2. Heat pot on medium, stirring periodically, until a candy thermometer measures 240 degrees F (soft ball stage).
 
3. Pour candy out into baking dish and let cool a few hours. Peel up from the bottom of the dish (otherwise it may stick hard), and the chill in the fridge until quite hard, another hour or two. Break apart into brittle pieces and enjoy.
 
(Don’t lose a tooth!)
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Bell Pepper and Goat Cheese Egg Bites

I can’t take credit for this recipe — I pretty much followed the instructions on the Anovo website for egg bites, using leeks instead of scallions, because I happened to have them on hand. But I’ll say that it was yum.

Very delicate, roasting the peppers — honestly, I think I’d be fine with using raw peppers in this, for more of a fresh bite. And I’d probably use a little more cheese, a bit more black pepper, for some more oomph. But the general concept, good.

Nice to take fifteen minutes on the weekend to prep, one hour in the sous vide, and then have six warm eggy breakfasts for the week to come, that you can just grab and eat with a spoon, or decant (maybe over some fresh spring greens, lightly dressed) for a slightly fancier presentation.

In general, I’m trying to do more weekend prep to make healthy meals easy during the week. Egg bites, white wine-poached chicken, grilled shrimp, etc. It’s a bit of a process, adapting, but I think it’ll make my life easier during the semester.

    

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Passionfruit Lassi

(5 minutes, serves 2-4)

Some people like their lassi very sweet; some like it hardly sweetened at all. It seems like that decision is best left up to the individual cook. I don’t use any honey when I make mine

3-4 ice cubes
1 cup yogurt (or silken tofu yogurt)
1/2 c. passionfruit puree
1 T rosewater (optional)
1 cup water
1/4 cup honey (optional)

1. Combine ice, yogurt, passionfruit, rosewater, water, and blend.

3. Stop blender and taste, adding more water and/or honey if desired, until preferred consistency and flavor is reached. Enjoy!

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Passionfruit Rose Cake

Rich passionfruit flavor and a hint of rose scent. This delicate cake is lovely with a very light tea. Passionfruit puree can be ordered online, or is often found in Mexican grocers, sometimes frozen. If you have are lucky enough to have actual passionfruit on hand, you can, of course, pulp and puree them yourself; strain out the hard seeds if you do.

2 c. flour
3/4 t. salt
1/4 t. baking powder
1/2 c. passionfruit puree
1 c. yogurt
1 t. vanilla extract
2 T rosewater
12 T butter (room temperature)
2 c. sugar
5 large eggs (room temperature)
2 egg yolks (room temperature)

1. Preheat oven to 350F. Grease and flour a cake pan (spraying with Baker’s Joy makes this easy). You can use a bundt pan, cakelet pans, or mini cake pans.

2. In a bowl, combine the flour, salt, and baking powder.

3. In a second bowl, combine the passionfruit puree, yogurt, vanilla extract, and rosewater if using; set aside.

4. In the bowl of a standing mixer (paddle attachment), cream the butter and sugar; add the egg yolks and eggs one at a time, pausing to scrape bowl as needed with a rubber spatula.

5. Add the flour mixture and passionfruit mixture alternately in a few additions, starting with the dry. Scrape sides and bottom again to make sure all ingredients are fully incorporated.

6. Fill the pan and bake on the middle rack for (50-55 for bundt, 25-30 minutes for cakelets, 15-20 minutes for mini cakes), or until a toothpick comes out dry when inserted in the center of a cake. (If you want them darker, which shows off the contrast and the detail more, bake a few minutes longer.)

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Mango and Ginger Shortbread (take 3)

I keep messing with this recipe.  This version has the real shortbread crispiness that I love. 🙂

  Mango-Ginger Shortbread
(makes about 40 cookies)

The way the butter lingers on your tongue, the hint of salt with the sweet fruitiness of the dried mango and the slight sharpness of the crystallized ginger? Heaven. Bake a few minutes longer if you’re planning to dip them in coffee or tea.

3/4 pound unsalted butter at room temperature
1 c. sugar
1 teaspoon pure vanilla extract
3/4 t. salt
3 1/2 cups flour
1/4 c. dried mango, chopped fine
1/4 c. crystallized ginger, chopped fine

1. Preheat the oven to 350F.

2. Cream together the butter and sugar; add the vanilla and salt. Then add flour and mix on low until dough forms. Stir in mango and ginger.

3. Turn out dough onto floured board, roll into logs. Cover in plastic and chill for 30 minutes. NOTE: Can be kept chilled at this point for several days, covered in plastic wrap, and then rolled, cut, and baked fresh.

3. Remove from fridge and cut slices. Chill individual cookies again for 10 more minutes (to reduce spreading). Place cookies on an ungreased baking sheet (I like the insulated ones for even baking).

4. Bake for 15 to 20 minutes, until the edges begin to brown, then remove to wire rack to cool. Delicious with chai!

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Spiced Swordfish Bowl with Red Rice, Cashews, Cranberries, Tomatoes, and Yogurt-Lime-Honey Drizzle

Experimenting with yesterday’s Sri Lankan spiced swordfish. Made a quick drizzle (1 T yogurt, 1 T lime juice, 1 t. honey), cooked some healthy Sri Lankan red rice (similar to brown rice, with a lovely nutty flavor), and stirred in some salted, roasted cashews, dried cranberries (sultanas would be more traditional, but I love the added tang from the cranberry), and fresh summer cherry tomatoes.
 
This was sweet and hearty; a comforting meal. If I were doing it again, I think I’d add some kale salad, either in place of the red rice, or in addition — the fresh green would be nice. And I definitely would want to up the spice level for me — sliced pickled jalapeños would be a great addition. But that said, yum. 🙂
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Sri Lankan-Spiced Baked Swordfish

This spice preparation is one we’d traditionally use for deep-frying. In a hot country, a quick deep-fry is perhaps preferable to having a hot oven on! But I rarely deep-fry anything, so I wanted to see how it would do baked. Delicious!
 
You could certainly flake it into a salad, maybe accompanied by grilled peaches and a lime-honey yogurt dressing. I’m planning to try it soon in a bowl preparation, with red rice and a sunny-side-up egg on the top. But for my lunch today, I just had one of the swordfish steaks straight up, with a piece of fresh fruit — perfect.
 
Ingredients:
1 lb swordfish steak
1/4 tsp turmeric
1 TBL lime juice
1 tsp red chili powder
1 tsp salt
1 T oil
 
1. Preheat oven to 400.
 
2. Mix spices, lime juice, and oil together in a mixing bowl and add fish; coat thoroughly.
 
3. Optional: Heat grill pan on stove on high; when pan is hot, add fish steaks and cook 3 minutes. (This is mostly to get the pretty char marks and a bit of that flavor; you can totally skip this step if you want.)
 
4. Turn steaks over (char-side up) and put on a foil-covered baking sheet; bake 20 minutes. Serve hot!