Coconut Curried Cauliflower and Carrots

Coconut Curried Cauliflower and Carrots

Serves 4

For the Cauliflower and Carrots:

3 Carrots, peeled and sliced 1/8 inch thick

1 whole cauliflower, core removed and sliced

1 teaspoon salt

2 Tablespoons olive oil

Place vegetables on a baking sheet and drizzle with the oil and sprinkle with the salt.  Bake at 400 degrees for 10 minutes or until a few golden brown edges.  It will be better to under cook them better than over cooking or they will be mushy.

For the curry sauce:

¼ cup olive oil

1 yellow onion, diced small

½ cup fresh ginger chopped or 1 small knob chopped with skin on

1 teaspoon mustard seeds, yellow, black or brown

1 teaspoon fennel seeds

1 teaspoon cardamom pods

2 teaspoons cumin

2 cups diced tomatoes

1 can coconut milk (14 ounces)

1 teaspoon salt

In a sauce pan add the olive oil and the onion and ginger. Cook for 5 minutes or until a very light golden brown.  Add all of the spices; mustard, cumin, fennel, and cardamom.  Stir for 1 minute.  Add the tomatoes and coconut milk.  Using the empty can of coconut milk, fill it half full with water and add to the pan.  Season with salt.  Bring to a simmer and then lower to a simmer.  Simmer for 10 minutes and then puree with a blender or hand blender. 

Using 2 cups of the curry sauce pour over vegetables and toss all together.  Serve over rice or as they are.  Substitute any vegetable.  Garnish with sliced chilies and cilantro if desired. Use extra sauce for anything else. 

Coconut Panna Cotta with Pineapple and Basil

Coconut Panna Cotta with Pineapple and Basil

Translated from Italian Panna Cotta means cooked cream, it is an Italian dessert and can also be prepared savory.  This option is made with coconut milk and yogurt and no cream. The pineapple garnish goes perfectly with the coconut and the basil takes it to an entirely different level.

This is an extremely simple yet elegant dessert. 

12-14 small 4 ounce mason jars or glass containers

4 sheets of gelatin (bloom-place in cold water for 5-10 minutes or until very gummy)2 leaves of basil, chiffonade (sliced very thin)1 cup diced pineapple2 cups plain yogurt or Greek yogurt2 cans coconut milk1 cup white sugar

Pour 2 cans of coconut milk into a sauce pan, stir in the 1 cup of sugar and bring to a boil.  Lower to a simmer and with a whisk, whisk in the strained gelatin sheets until smooth.  Bring mixture off of the heat and whisk in the yogurt.  
Pour into the mason jars or serving glasses. 
It should make 12 2-3 ounce containers.  
Allow to set up in the refrigerator for 3-4 hours and top with the pineapple.  
It is best to make the Panna Cotta the day before and prepare the fruit and basil just before serving. 

Blueberry Jam

Fresh Blueberry Jam

For the jam:

1 quart fresh blueberries (2 pints)

1 cup sugar

1 cup water

Place berries, sugar and water into a sauce pan and bring to a boil, then lower to a simmer.
Make the corn starch slurry(below) and pour into the jam and bring back up to a boil for a minute or two or until it is thicker.  Whisk in the gelatin sheet that has been placed in cold water for 5 minutes and water strained.  Pour the jam into a container and cool.  Can be stored for a week or frozen. Substitute with any berries or most fruit.

To make the corn starch slurry

½ cup water

2 tablespoons corn starch

Mix together with a spoon.

To "bloom" the gelatin

1 gelatin sheet, place in 1 quart of cold water for 5 minutes, then squeeze out liquid. 

Yukon Gold Potatoes with Fennel, Leeks and Herbs

Yukon Gold Potatoes with Fennel, Leeks and Herbs

1 bulb fennel, sliced thin

4 leeks, whites only, sliced thin

¼ cup of chopped fresh herbs, rosemary, oregano, thyme

1 quart chicken stock/broth

2 large Yukon gold potatoes

1 teaspoon salt

½ teaspoon chili flakes

2 tablespoons olive oil

With 2 tablespoons of olive oil cook the leeks and fennel until light golden brown with the salt and chili flakes.  Add the herbs and cook for another 3 minutes.  Pour in the chicken stock and bring to a boil.  In a baking dish slice the potatoes 1/8 thin and spread around a baking dish, cast iron skillet was used in this recipe.  Pour over the leek, fennel and herb broth.  Bake covered at 350 degrees for 20 minutes and then uncover for an additional 15-20 or until the potatoes are fork tender.  Serve hot and grate aged Parmesan style cheese over the top just before serving or sour cream.

Prepped Ingredients

Slice Potatoes about 1/8 inch thick

Pour over leeks, fennel and herb broth

Bake for 20 minutes covered and 15-20 minutes uncovered

Potaotes are creamy, herbs fennel and leeks add richness and very moist with the chicken stock. 

Salad of Farro, Pumpkin Seeds & Tomatoes with Mint, Basil, and 5 Year Gouda

Salad of Farro, Pumpkin seeds & Tomatoes

with mint, basil, and 5 year Gouda

Serves 4

2 cups cooked Farro, (Italian wheat)

½ cup shaved or shredded 5 year Gouda or aged cheese

1 cup pumpkin seeds, raw or toasted

2 cups grape tomatoes, sliced in half

1 small bunch mint, rough chopped

1 small bunch basil, rough chopped

Juice from 3 Meyer lemons

1 cup extra virgin olive oil

1 teaspoon kosher salt

½ teaspoon chili flakes

Toss all ingredients together and serve immediately or within 24 hours. This is a great salad to make a day in advanced. 

Salad of Kale & Farro with dried cherries, pistachios and a goat cheese-lemon vinaigrette

To make the vinaigrette you will just need a blender.  This is a very simple, hearty and healthy salad. Substitute the baby winter bitter greens for sliced kale.  

Salad of Kale & Farro

dried cherries, pistachios & goat cheese-lemon vinaigrette

For the vinaigrette:

Makes about 2 cups

3 cloves garlic, peeled

3 lemons, Meyer, juice only

1 cup extra virgin olive oil, olive oil or canola oil

1 small handful of fresh parsley leaves

1 teaspoon cracked black pepper

1 teaspoon salt

4 ounces fresh goat cheese

Combine all ingredients and blend until smooth in a blender.

2 large handfuls of chopped kale or mixed bitter greens

½ cup cooked Farro(Italian wheat)

¼ cup dried cherries

¼ cup pistachios

¼ cup of the goat cheese-lemon vinaigrette

Toss all ingredients together. Serve immediately. 

Roasted Garlic

Roasted Garlic

10-12 garlic bulbs, tops cut off

1 teaspoon kosher salt

1 teaspoon cracked black pepper or chili flakes

2-3 tablespoons olive oil

In a baking dish place the garlic bulbs with the tops up.  Drizzle with olive oil, sprinkle with salt and pepper.  Cover with tin foil and bake at 350 for 1 hour or until golden brown.  There are a ton of different ways to use roasted garlic; squeeze out the sweet roasted garlic and blend with cream for a pasta sauce, make a roasted garlic bread, or serve as an appetizer with goat cheese and toasted baguette.