Sunday, July 26, 2009

Teri's Alfredo

Teri's Alfredo

1/2 recipe of bechamel
1/2 cup milk
2 tablespoons browned butter
2 strips crisp bacon, cumpled
3 oz freshly grated parmesan
1/4 teaspoon majoram
pinch of shallot salt
salt and pepper to taste
3/4 cup frozen peas slightly cooked

Bring bechamel, milk, browned butter, majoram, shallot salt, salt and pepper to a slight simmer. Add paremsan and blend until smooth. Add bacon and peas. Serve over pasta.

Pitta Calming Night Milk

Pitta Calming Night Milk

1 cup milk,
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
1-2 teaspoon freshly grated ginger
3-4 strands of saffron

Mix, bring to boil, strain. Enjoy!

Sweet Salad

Sweet Salad

10 oz bag Italian salad mix
15 oz. can mandarin oranges, drained
2 oz. goat cheese
1/4 cup shredded coconut
1 avocado
freshly ground pepper
1/4 cup sliced almonds

1/2 cup canola oil
1/2 cup orange juice
1 teaspoon soy sauce
freshly ground pepper
1/2 inch ginger finely chopped

Layer the salad in a bowl - lettuce, oranges, cheese, avocado, coconut, pepper, sprinkle top with almonds.

Wisk dressing together adjusting pepper to taste. Pour dressing on salad, toss at table to mix. Serve.

Spicy Chai Shortbread

Spicy Chai Shortbread
An adaptation of English Lemon Shortbread Strips

I love the shortbread and glaze this recipe creates. This is another one that has been tapping around in my head for awhile. It isn't as sweet as the others...a little bit of a bite.

For the dough
4 1/2 cups all-purpose flour
1 teaspoon salt
1 cup granulated sugar
1 teaspoon chai extract (liquid)
1 pound (4 sticks or 32 tablespoons) unsalted butter, softened
1/4 cup milk

For the glaze
1 cup confectioners' sugar
2 tablespoons butter, softened
1/8 teaspoon chai extract
1 tablespoon vanilla syrup
2 teaspoons whole (my preference) milk

To prepare the dough
Preheat oven to 350 degrees. In a medium bowl, whisk together flour and salt. In a large mixing bowl, add sugar and chai extract - use a wisk to mix the chai into the sugar until very fragrant and combined. Add butter and beat mixture together until smooth. Add milk and mix until combined and creamy, making sure to scrape down the sides as needed. Add flour mixture and beat just until the mixture resembles coarse crumbs. Scoop mixture into a 10" x 15" baking pan coated with nonstick spray. Place into the oven and bake until the top is lightly golden, about 25 to 35 minutes. Remove and place pan on a wire rack to cool completely.

To prepare the glaze
In a small bowl, whisk together confectioners' sugar, butter, chai extract and milk until smooth. Spread glaze over the cooled shortbread.

Note - don't boost the chai is potent and will run away with your recipe

After glazing, set aside and let stand at least 30 minutes before cutting.

When cutting, the cooler the shortbread (but not refrigerated), the sturdier it will be. I like to let it sit overnight before cutting. (Except for one little tiny piece from a corner!)

Makes about 40 cookies.

Teri's Curry Yummy!

Teri's Curry Yummy

2-1/2 cups chicken broth
1/2 lb chicken tenders (brined)
1/2 cup julienne cut carrots (tiny spears)

1 cup heavy cream
1/4 cup of the reserved chicken broth
2 tablespoons curry
1 tablespoon fish sauce
4 oz bamboo shoots (1/2 can)
Red and/or green pepper pieces
4 tablespoons Coco Lopez (coconut cream)

Cooked Basmati rice

In a small pan heat broth to a simmer, add carrots, and chicken tenders. Cook until chicken no longer pink. Drain chicken and carrots saving broth. Cut chicken into bite size pieces.

In medium sized pan, heat cream with curry, mixing, until smooth. Add fish sauce, chicken pieces, carrots, and bamboo shoots, peppers (if using) and Coco Lopez. Heat until thickened.

Serve over hot rice.

Monday, July 6, 2009

New Blog For Teri - Where's the Zucchini?

Check out my new blog: Where's the Zucchini? for some great sommer recipes. You'll never want to give away your bounty again!