This recipe comes via Janet Sawyer, who got the recipe from Lalu Mahato, head chef at Nepal’s Tiger Mountain Pokhara Lodge, which was opened by Edmund Hilary. A long journey, but a lovely way to enjoy yogurt as a breakfast or dessert. If you’re serving it as a dessert, it would match well with our Cardamom, Pistachio and Vanilla Shortbread.
If you are unfamiliar with lassis, they are a traditional Indian yogurt-based beverage designed to refresh and to cool you down. They can be served any time of day or in the evening. This is a sweet lassi which also contains rose water an ingredient used in beverages and desserts in India. If you don’t have rose water, don’t worry; it’s not essential.
The summer tomatoes are in – the small, intensely flavored dry-farmed ones, heirlooms of all sizes, colors and stripes and the tiny little cherry tomatoes— all soooo delicious! It’s hard to beat a combination of really ripe tomatoes, fresh, soft mozzarella, lots of basil and maybe a bed of crispy Romaine or tender butter lettuces to soak up the juices. Simple and delicious.
Really. In 1985, when I wrote The Vanilla Cookbook, my editors asked me what vanilla could be used in besides ice cream, dessert and beverages. Quite honestly, the idea had never crossed my mind. However, they threw down the gauntlet next to my half-written manuscript. Experiment or give back the advance — what would you do?
Avocado and Green Peppercorn Cream
Courtesy of Michele Anna Jordan; Vinaigrettes; Harvard Common Press
Michele says about this recipe: Early one morning in the mid 1980s, I accompanied some friends while they took their VW bus to be repaired at a dealership on the outskirts of La Paz, in central Baja California. As we left to walk into town to wait, we spotted a young boy, possibly in his early teens, wheeling a cart under a tree across from the shop. He quickly unfolded the equipment and before long was serving carnitas tacos that couldn’t have been simpler or more delicious. Two very small corn tortillas, heated on a propane-fired grill, were topped with chunks of succulent meat and then slathered with the most extraordinary avocado sauce I’d ever tasted. I stood there in the morning sun and devoured five tacos, stopping only for the sake of decorum. I’ve been making a version of that sauce ever since, and this one is my current favorite.
If you make salads, fresh fruit platters, grill fruits, vegetables and meats and/or make bar drinks, you should have pomegranate molasses as a go-to “magic ingredient.” You can purchase it in specialty food stores, Middle Eastern and Mediterranean markets and online. Or, can make your own.
From the first moment I tasted maple sugar I have been addicted to its sweet, complex flavor. I honestly don’t remember the first time I tasted it, but I’m assuming it was either a maple leaf or little figure made from the sugar, or perhaps it was the syrup. I do remember riding
As fresh asparagus and English peas are only available for a month or so, if you enjoy them, eat them as often as possible. Here’s one delicious way to do just that. Feel free, however, to substitute fava beans, baby artichokes or any other favorite early vegetables to this fresh pasta dish. Peas are frozen as soon as they’re harvested and hold their flavor well so don’t worry if you can’t find fresh ones. Finally, baby arugula isn’t bitter like its more mature counterparts, but if you can’t find it or don’t like it, substitute baby spinach leaves or a different vegetable.
Several years ago I created this spin on Waldorf Salad for a natural foods market. It was an immediate hit. What I like about it is that you can easily adapt it. Instead of blue cheese, use chevre or feta. Substitute dried cranberries or apricots for dates. You can turn it into an entrée by sauteing chicken breast, tofu or tempe then adding some of the salad dressing to the saute pan to intensify the flavor. If you want this recipe gluten-free, I suggest using quinoa as a substitute.
The skin of rutabagas is thick and tough, so use a sharp, strong chef’s knife to remove it entirely and cut the rutabaga. Maple syrup caramelizes quickly so keep a close eye on the vegetables during the last part of the roasting.
What a strange winter this has been. I live in Santa Cruz, not far from the beach. We’re used to having occasional sunny interludes between winter storms but this year we’ve had an occasional stormy interlude between sunny, warm days. When I say warm days I mean as warm as 70 degrees in December and January, our chilliest months of the year!
Even stranger, we had the foggiest summer in decades. The kind of damp weather that gets to your bones. And we had no spring whatsoever as it rained right up until the end of June when the fog started. Weird.
With the arrival of the new year, the 2011 retail season
Adapted from The Food of Morocco, by Paula Wolfert
In Morocco as in many Mediterranean countries, the salad course includes a variety of salads, and this lovely salad is a classic in that respect. It’s simple and delicious. However, as I was making this as a stand-alone salad, I added Greek olives. Olives, almonds or pistachios, cheeses, hummus and other salads would be included in a Moroccan spread, so adding a goat or sheep’s milk feta to this salad would be in keeping with Moroccan food. The vanilla? Not so much, but as it’s the theme of our site and because it actually does add a subtle boost to the cumin and red peppers in the salad, I’ve included it in this recipe. Feel free to use it or not.
I admit it — I love to look at Martha Stewart magazines and marvel at the brilliantly clever holiday magic, the perfectly decorated cookies, the floral displays, the beautiful food. But, that’s the extent of it — just looking. After all, who has time? And if I had the time, is that how I’d spend it? Probably not.
However, for quite a while I’ve been intrigued about using squash as edible containers for serving food. They’re quirky, fun, add to the decor and, at the end of the day they’re off to the compost. Sweet.
I decided that the customers at New Leaf Market provided the opportunity for indulging my fantasy — certainly they’d be interested to see them live in 3-D even if they never actually make them at home. I was further invested as the head of produce asked me to come up with a way to move the little decorative-but-edible squash that poured into the market in October.
At the risk of being stoned to death for blasphemy, I admit that I have never liked bread stuffing! From the time I was very young, I always helped my mother tear the pieces of stale bread into a big bowl (without the crusts, of course) and mix the bread, onions, celery and herbs as she blended in the butter. I wasn’t crazy about the sage, but mostly I didn’t like the mushy texture or how it made me feel after eating it. In fact, I’ve been allergic to wheat my entire life though we didn’t know this when I was a child.
Homemade squash soup is delicious and warming, but if time is an issue, making it from scratch is a deal-breaker. Although this soup starts out from a package, it tastes homemade. Actually, it tastes like soup from a pricey, high-end restaurant. I think you’ll agree.
The following two recipes make light, healthy and delicious appetizers for warm spring and summer brunches, lunches and suppers.
Ricotta cheese naturally has a slight graininess to it. You can leave it as it is for a nice rustic texture or you can place it in a bowl and use an immersion blender or put it in a food processor and blend it briefly to homogenize it and make it very light. This is especially nice for the sweetened version for fruits.
Feel free to play with the recipes, adding different or additional herbs or spices.
Adapted from a Recipe from Spirit of the Earth
This is really good! Although it isn’t sweet, except for the dates, it’s like a savory dessert. That said, it goes very well with meats, poultry, fish or vegetarian entrees and is especially nice with Southeast Asian and Pacific Islands foods. Kids who aren’t put off by dates would really enjoy it. You could substitute raisins if you prefer.