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Archive for the ‘Raw’ Category

SORRY, THIS SITE HAS MOVED! PLEASE CLICK HERE (http://www.globalfoodfusion.com/2010/07/strawberry-basil-triple-cream-parfait/ ) FOR THE REST OF THIS POST.

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Now that I’m back in the US, I am much more wary of the food I buy at the supermarket, and I have been doing a bit of research, some of which I will be posting in the next few weeks.

So I was thrilled earlier this week when I found organic strawberries at Whole Foods. Strawberries are more susceptible to harboring pesticide residue than many other crops, so it’s worth paying the extra dollar per pound if you can. After I brought them home, I placed them on the counter to mull over their fate. But the strawberries were looking at me from behind their plastic cage, and I just couldn’t take it so I decided to eat them that very day.

For those who have not been to Las Vegas in summer, let me tell you: it’s effing hot. I wanted something refreshing and light.

At first, I thought of strawberries and cream with mint. But, I had no mint in the house, and I haven’t planted any yet. However, I have recently planted some basil, which is in the mint family. Basil, and especially sweet basil, is an exceptionally versatile herb and can complement sweet as well as savory dishes. A little voice in my head told me to just go for it.

So. I took inventory of the types of cream I had in my fridge–Devon double cream (an imported cream from the UK that is high in butterfat content), creme fraiche, sour cream and heavy whipping cream.

As much as I love creme fraiche, I wanted less of a sour taste and so I opted for the double cream and the whipping cream (making what I call a “triple cream”–hehe). I added in some cinnamon, brown sugar, and lemon elements, and voila! This was the tasty result:

Skill Level: EASY

Preparation time: About 10 minutes.

Servings: Varies. I just made one for myself.

SORRY, THIS SITE HAS MOVED! PLEASE CLICK HERE (http://www.globalfoodfusion.com/2010/07/strawberry-basil-triple-cream-parfait/ ) FOR THE REST OF THIS POST.

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Tomatoes and Avocados as sweets?  Yes, these “faux veggies” deserve a second look. Their versatility practically begs us to play around and find new ways to use them. Who’s to say there aren’t other potentially fantastic “double agents” just waiting to be discovered?

Another of my favorite tapas from Mercado de la Reina (see Sobrasada with Brie) is a slice of toasted bread topped with a sweetened tomato jam and a slice of soft goat cheese. Given that the tomato is, in fact, a fruit, this shouldn’t have surprised me the first time I tried it. But, it did. Cherry and grape tomatoes tend to be the sweetest. The recipe for my recreation of this yummy tapa coming soon.

For now, I bring you some ideas for cool concoctions with that clandestine fruit, the avocado.

Idea #1
-Moroccan Avocado Shake
When on a walk through Marrakesh with a friend a few years ago, we passed a fruit shake shop. These shakes were not made with ice; simply the fruit, sugar syrup, and water or milk. I was surprised to see avocado on the menu. Avocado, like tomato, is actually a fruit, although we typically see it salted and prepared with vegetables and/or meat. I decided to go for it and asked for a water-based shake. The resulting product was what I have since referred to as the “Guinness of fruit shakes.”

Thick, sweet, and retaining its avocado flavor, I can say I have never tasted anything quite like it. All in all, I liked it. If only I had stopped drinking when I was full instead of challenging myself to the full glass. I have since thought of other ways to incorporate avocado into mousses and other desserts with less… avocado-ey intensity (see below), and I highly recommend it as a daring and different addition to your home menu. If you don’t want to mix the sugar and water to make the syrup, you can substitute honey. And I recommend adding ice cream or yogurt. And maybe a banana if you’d like.

Idea #2 + Recipe
-Avocado Chocolate-Chocolate Chip Frozen Custard
The Moroccan avocado experience opened my eyes to utilizing the remarkable dexterity of the avocado is as a dessert.  The Philipines, Brazil, and many other countries also know the secret bliss of the sweetened avocado in shakes as well as in ice cream.  There are also some intriguing recipes online for avocado lime pies and avocado chocolate mousse and pudding, but I wanted to do something different. Something that combined the elements of avocado, banana, chocolate, and frozen summer treat. With chocolate chips. Maybe this isn’t the most surprising thing, since my favorite gelato flavors are mint chocolate chip and double chocolate chip.

So avocado chocolate chip it is. By far one of the most delicious things I have ever made. And the only equipment I used included a fork and a bowl. Of course, if you have a blender or processor that would make the texture slightly more consistent. But it’s absolutely not necessary.

The one thing that surprised me–and made me kind of happy in a weird “Look at me, I’m a crazy cook” sort of way–was that I could not find any recipes like it already on the internet! Mousse, pudding, ice cream, yes, but not everything together.  (This is also a lot easier than the ice cream because you don’t need a machine.)  It’s the little things, right?

So this is how it goes, I think you’ll be surprised at how easy it is! If you want to make it less chocolatey (although I can’t imagine why!), use either less cocoa or omit the cocoa altogether. Play around with it!

And this time… I have tons of pics!

Skill Level: EASY
Preparation time: About 10 minutes to mix ingredients, plus freezing a few hours or overnight.
Servings: 2-4, depending on how large your serving cups are.

1 ripe avocado, peeled and pitted
1 banana, not yet mushy and relatively firm

1 tsp lemon juice
3 heaping teaspoons of cocoa (unsweetened)–knock this down to 2 to moderate the “chocolateyness”
1/8-1/4 cup sugar (I eyeballed it; you may want to add slowly, to taste)
About 3-4 Tbsp. dark honey
150-175 grams (5-6 ounces) of creme fraiche (sour cream can substitute)
4 or 5 Lindt dark chocolate thins (70% cocoa)

Mash the avocado, banana, and lemon juice in a bowl with a fork or else in a processor.

No, it's not guacamole. It's avocado and banana mush.

Add the cocoa, sugar, and honey and continue mashing/processing.

My favorite honey in the world

Add the creme fraiche last.

Adding the creme fraiche. OK, maybe I had a little too much fun with it.

Grab the chocolate thins in one hand and break them into little bits by squeezing your fist a few times (yes, it really is this easy). Fold them into the mixture.

Lindt 70% cocoa dark chocolate thins

The most nutritious chocolate treat... ever?

Pour mixture into parfait cups or, if you are at a loss for pretty display glasses like I am, just use regular old drinking glasses, if they can be frozen. Freeze for several hours or overnight.

Ta Da!

You should end up with a gelato-like, nutritious, delicious banana double chocolate chip frozen custard. I am in love with it. Enjoy!

NOTE:  The frozen gelato-like texture may be somewhat difficult to achieve as the ingredients can tend to “overfreeze,” making long thaws necessary.  I am going to play with some ingredients (no milk though) to see how to improve this.  For now, my suggestion to get the perfect frozen texture is to pop it in the freezer for about 3 hours after making to achieve the texture, then transfer to the fridge for 3-4 hours for storage before serving.  Longer freezing time may require longer thawing time.  If you only keep it in the fridge instead of freezing, you will achieve a very rich pudding instead.  Could also be used as pie filling–seems to have gone over well that way according to other recipe blogs!  However you serve it–it’s delicious!

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Avocado mousse-stuffed smoked salmon rollsSeafood baked mac and cheese.  It seems that no matter how creative we try to be, someone has already thought of the same thing, or else something extremely similar.  But that doesn’t mean that there isn’t still plenty of room (and need) for creativity.  In fact, the wide range of internet recipes that mob the blogosphere is a great resource–we can find good ideas for new food pairings, improve the recipes we were already working with, and perhaps most importantly, learn from others’ mistakes!

So, when I tried to think of something to do with an avocado sitting on my shelf, I thought that avocado mousse would be a good idea.  Counting on the fact that I am not entirely original, I Googled it and found a slew of avocado mousse recipes, ranging from the savory to the sweet.  Of course, I had also thought of making a dessert with avocado, with banana and possibly with cocoa, and this list of recipes just proved that yet again, many, many people had already beat me to it.  The great thing about this is, I could compare and pick the best ideas and, of course, still add my own to the mix.

I saw that, basically speaking, to make a savory avocado mousse you just mix the avocado with cream cheese.  I also saw that most of the time, people pair the mousse with smoked salmon.  However, the friend of mine at whose house I was going to be eating this snack does not like smoked salmon.  So, I took the basic idea, picked up some specialty cured jamon ibérico to replace the salmon (and also used some leftover turkey slices sitting in my fridge), and grabbed a baguette from my local supermarket, and came up with this:

Skill Level:  EASY

Preparation time: 5-10 minutes.

Servings: Approx. 15 pieces, depending on the amount of mousse you spoon onto the bread pieces.

For base:

smoked salmon slices, turkey slices, cured ham slices, or whatever sliced soft meat you prefer (thin slices of muenster or another mild semi-soft cheese should make a good vegetarian option)

1 baguette (freshly baked or re-toasted prior to meal preparation)

For avocado mousse:

1 ripe avocado (peeled and pitted)

1/2 package of cream cheese (4 oz.)

1-2 teaspoons mustard (to taste–I find using dijon or other specialty mustard is better for this)

half a teaspoon of garlic butter (optional)

salt and pepper to taste

In a medium bowl, mix avocado, cream cheese, mustard, garlic butter (if used) and salt and pepper to taste.  I did this with a fork for a few minutes and it was fine, however if you really want to make it as smooth as possible, feel free to use a processor.  Slice the baguette in half down the middle, then into small pieces, 2-3 inches in length.  (I find that the step of slicing it down the middle makes it much easier to eat.)

Lay a small piece of sliced salmon, ham, turkey, or whatever you have chosen on the bread slices.

Note: These bread slices have NOT been sliced in half width-wise. Don't make my mistake!

Scoop about a tablespoon of the avocado cheese mixture onto each piece.

Easy, fast, minimalist, and tasty.  My favorite combination!

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