Saturday, August 14, 2010

Peach Gallette

This one was inspired by a recipe I saw on Food TV and the base came from Mark Bittman. I messed it up slightly, but I'm writing what should be the recipe.

for the crust: 1 1/4 cup A.P. flour, 2 tbsp sugar, 1/2 tsp salt, 8 tbsp cold butter, 3-4 tbsp ice cold water. Make the dough like a pie dough in the food processor (I made it by hand). Roll and place on a parchment paper.

For the filling: 2 peaches and 2 nectarines, peel, slice, add a tbsp of sugar and 1/2 tbsp corn starch. place in the middle of the crust, and fold the edges free form. sprinkle some sugar on the top edges (for browning) and place in a 375 degrees oven for half an hour.

Serve warm or at room temperature with sweetened whipped cream.

Sprouted Moong Cutlets

Mix together - Mashed potatoes, soaked bread, sprouted moong, salt, chopped green chillies, crushed ginger, cilantro, lime, amchur, dhania powder, garam masala. Make flat cutlets and fry.

Honey Melon Kiwi Drink

This is a great cooler for the summer. Blend together big chunks of Honey dew melon, kiwi and some sugar. Strain and serve. May also add lemon or lime.

Saturday, August 7, 2010

Blackberry or other fruit Gelato/Icecream/Kulfi

This was super easy...but absolutely awesome...just blend the fruit and strain it (a fruit like blackberry..) mix with milkmaid and freeze.

I made black berry and Peach/nectarine...Tasted the blackberry while it's still in the process of freezing...it tasted great!! Should make this even in off summer with frozen fruits...

Plum Clafoutis

Slice plums and some cherries (or any other stone fruit) and arrange on a buttered dish. For the batter, melt half a stick of butter, whisk together 3 eggs, 1 cup of milk, and vanilla. For dry ingredients, mix half a cup of flour, half a cup of sugar, a pinch of salt and some baking powder. Mix the butter and wet ingredients into the dry and whisk till combined. Cover the fruit with this batter and bake at 350 for 40-45 mins (till golden on the sides and done from the middle). Enjoy the summer fruit!!

Lemon-Berry Tarts

Great for the peak of summer. I made these in individual ramekins (I have these cute ones in the shape of a baking dish). Make the tart dough. I used this kinda unusual french tart dough recipe from David Lebovitz. It worked really well. I did it in a microwave though. In a microwave, heat 6tbsp of butter, 1tbsp oil, 3 tbsp water, 1tbsp sugar and a pinch of salt. When the butter starts bubbling, add 1 rounded cup flour and mix. Spread the dough evenly in the ramekins and mark with forks. Bake at 400 till light golden. Cool.
I also made his lemon curd (this was actually leftover from the cake I baked a few days ago.
Fill the tart with lemon curd and decorate with mixed berries. Serve with sweetened whipped cream. I made the mistake of skipping it first, and it tasted a bit too tart. With the cream, it was heavenly.

Wednesday, August 4, 2010

Another Picnic Meal - Peanut Noodles

We went to this awesome concert at Tanglewood yesterday and packed some tomato avocado sandwiches (simply apply Mayo to the bread, slices of tomatoes and avocado and salt/pepper), some strawberries and some cookies. The main meal was peanut noodles - very quick to make and yummy..

It's based on what I remembered from an Ina Garten recipe. The original recipe has sugar snap peas, which tastes great, but I had cooked edamame on hand, so that's what I used.

For the dressing: Peanut butter (I used the natural crunchy one from TJ's), soy sauce, sesame oil, vegetable oil, sriracha, ginger paste, fresh minced garlic. Whisk everything together.

Add boiled noodles (spaghetti or any other - this time I used egg noodles from the asian store), strips of red bell pepper and the cooked edamame. Chill in the refrigerator and pack.