My new cookbook Simple Real Food is available
I hope you will enjoy the recipes as I have developed them over the fifteen years I have been teaching cooking to students from all over the country.
The recipes are easy to follow and have make ahead tips as well as alternative ingredients listed for each.
Here is a sample recipe from the book which I hope you will enjoy!
Coconut Shrimp with Pineapple Dipping Sauce
Serves 12
Ingredients
1 cup flour
3/4 tsp. salt
1 tsp. cayenne
3 to 4 egg whites, lightly beaten
2 1/4 cups unsweetened coconut
1 1/3 pounds large shrimp, peeled, de-veined, butter-flied
2 cups canola oil, for frying
Dipping sauce:
1 cup canned pineapple
3 scallions, white part only, thinly sliced
1/4 cup apricot preserves
1/4 cup cilantro leaves
2 Tb. lime juice
1/2 jalapeno, chopped
Salt
Procedure
1. Combine the flour, salt and cayenne on a flat baking sheet. Place the egg whites and coconut on two separate baking sheets. Dredge the shrimp in the flour mixture, then the whites, then in the coconut. Press the coconut onto the shrimp. Chill for at least an hour.
2. Heat the oven to 200. In a medium saucepan heat the oil until moderately hot but not smoking. Working in batches, fry the shrimp until golden about 2 minutes. Drain on paper towels. Transfer to a baking sheet and keep warm in the oven.
3. In a processor combine the pineapple, scallions, apricot preserves, cilantro, lime juice, jalapeno and salt to taste. Process until blended and taste, adjust seasoning.
4. Serve the shrimp on a platter with the sauce in the middle in a serving dish.
Posted by amandacooks at 11:59 AM 0 comments
Tuesday, September 2, 2008
Thursday, May 22, 2008
Summer is in the Air
It has been quite warm the past few weekends here in Los Angeles and we are in for a hot summer - global warming?
So I think of cooking and don't have the desire to turn on the oven or pull out the skillet. Salad as a main course is a great way to enjoy the local produce and to serve up a cool meal that is satisfying and visually appealing. Arranged salads are the most appealing as the platter is your canvas and the variety of colors can be arranged in any way that strikes your fancy.
Grilled Seafood Salad with Lemon Dressing
Serves 6
Ingredients
Dressing:
4 Tb. lemon juice
1 Tb. Dijon mustard
2 garlic cloves, minced
½ cup olive oil
Salt and pepper, to taste
6 basil leaves, chopped
Salad:
1 pound squid, cleaned cut into rounds
12 jumbo shrimp, peeled, de-veined, halved lengthwise
12 sea scallops, halved lengthwise
1 pound haricot verts, trimmed, cut into 2 inch lengths
Red leaf lettuce leaves
1 pint mixed yellow and red cherry tomatoes, quartered
1 cup pitted Kalamata olives
Procedure
1. Combine the lemon, mustard and garlic in a small bowl and whisk. Add the oil, whisking slowly. Add the salt, pepper and basil. Set aside.
2. Combine the squid, shrimp and scallops in a large bowl and add 5 Tb. of the dressing. Marinate at least 15 minutes.
3. Blanch the haricot verts, drain, refresh. Transfer to a small bowl and add 3 Tb. of the dressing.
4. Line a serving platter with the lettuce leaves.
5. Heat a grill pan over high heat. Grill the seafood for 2 to 3 minutes on each side. Arrange the seafood on the lettuce with the haricot verts, tomatoes and olives. Drizzle with the remaining dressing.
So I think of cooking and don't have the desire to turn on the oven or pull out the skillet. Salad as a main course is a great way to enjoy the local produce and to serve up a cool meal that is satisfying and visually appealing. Arranged salads are the most appealing as the platter is your canvas and the variety of colors can be arranged in any way that strikes your fancy.
Grilled Seafood Salad with Lemon Dressing
Serves 6
Ingredients
Dressing:
4 Tb. lemon juice
1 Tb. Dijon mustard
2 garlic cloves, minced
½ cup olive oil
Salt and pepper, to taste
6 basil leaves, chopped
Salad:
1 pound squid, cleaned cut into rounds
12 jumbo shrimp, peeled, de-veined, halved lengthwise
12 sea scallops, halved lengthwise
1 pound haricot verts, trimmed, cut into 2 inch lengths
Red leaf lettuce leaves
1 pint mixed yellow and red cherry tomatoes, quartered
1 cup pitted Kalamata olives
Procedure
1. Combine the lemon, mustard and garlic in a small bowl and whisk. Add the oil, whisking slowly. Add the salt, pepper and basil. Set aside.
2. Combine the squid, shrimp and scallops in a large bowl and add 5 Tb. of the dressing. Marinate at least 15 minutes.
3. Blanch the haricot verts, drain, refresh. Transfer to a small bowl and add 3 Tb. of the dressing.
4. Line a serving platter with the lettuce leaves.
5. Heat a grill pan over high heat. Grill the seafood for 2 to 3 minutes on each side. Arrange the seafood on the lettuce with the haricot verts, tomatoes and olives. Drizzle with the remaining dressing.
Saturday, April 12, 2008
Spring is Here- Great for Asparagus, Artichokes etc.
We are all excited to see the spring vegetables that have arrived in the Farmer's Market.
Try one of these recipes at home for a wonderful way to use some of the seasonal produce.
Asparagus with Dill Vinaigrette
Serves 4
Ingredients
1 1/4 pounds thin asparagus, trimmed
Salt, pepper, to taste
1 shallot, minced
1/4 cup minced dill
3 Tb. white wine vinegar
1/4 cup extra virgin olive oil
1. If the asparagus are thick, peel the stems about halfway up.
2. Fill a large high-sided skillet with cold water, add pinch of salt and asparagus. Bring to simmer over med-hi heat. Simmer for 2 minutes if they are thin, 4 minutes if thick.
3. Meanwhile in a small bowl whisk together the shallot, dill and vinegar. Add oil slowly, whisking until emulsified. Add salt and pepper to taste.
4. Transfer asparagus to serving plates and drizzle with vinaigrette.
Try one of these recipes at home for a wonderful way to use some of the seasonal produce.
Asparagus with Dill Vinaigrette
Serves 4
Ingredients
1 1/4 pounds thin asparagus, trimmed
Salt, pepper, to taste
1 shallot, minced
1/4 cup minced dill
3 Tb. white wine vinegar
1/4 cup extra virgin olive oil
1. If the asparagus are thick, peel the stems about halfway up.
2. Fill a large high-sided skillet with cold water, add pinch of salt and asparagus. Bring to simmer over med-hi heat. Simmer for 2 minutes if they are thin, 4 minutes if thick.
3. Meanwhile in a small bowl whisk together the shallot, dill and vinegar. Add oil slowly, whisking until emulsified. Add salt and pepper to taste.
4. Transfer asparagus to serving plates and drizzle with vinaigrette.
What could be better than food made quickly that tastes fabulous!
I have been teaching cooking for over ten years and would like to share one of my fast and fabulous recipes with you here:
1 1/2 pounds wild salmon, cut into 4 equal pieces
1 lemon, halved
1/3 cup mirin
1/3 cup soy sauce
1. Heat a large skillet over high heat. Add the salmon skin side down and sear for about 4 minutes. Lower heat to med-high and squeeze the lemon over the top along with the mirin and soy.
2. Cover the pan and continue to cook another 3 minutes.
3. Uncover and allow the fish to rest about 3 to 4 minutes before serving.
4. Carefully remove the salmon with a spatula from the skillet and serve with steamed brown rice and a green salad.
Serves 4
What a delicious and easy dish, enjoy!!
Friday, April 4, 2008
Chicken Dishes
Chicken is a versatile protein that can be made in a variety of ways. Adding certain spices or herbs, changing the cooking method and choosing between white and dark meat can make a completely new recipe.
Try my Asian Chicken Salad as a sample of one of the recipes that will be in Simple Real Food, coming out soon.
Asian Chicken with Soy Sesame Glaze
Serves 4
Ingredients
1 2 1/2 pound chicken cut into eight pieces
3 scallions cut in 1/4-inch diagonal slices
5 cloves garlic, peeled, thinly sliced
1/4 cup dry sherry
2 Tablespoons rice wine vinegar
3 Tablespoons brown sugar
1/4 cup soy sauce
1/2 cup chicken broth
1 teaspoon toasted sesame oil
1 Tablespoon canola oil
1 Tablespoon sesame seeds, toasted, garnish
2 scallions, julienne, garnish
Procedure
1. Place the chicken in a large bowl and add the scallion, garlic, sherry, vinegar, sugar, soy, chicken broth and sesame oil. Marinate for 30 minutes at room temperature or two hours refrigerated.
2. Heat a large skillet for 1 minute over medium high heat. Add the canola oil and sauté the chicken, reserving the marinade, until browned on all sides about 5 to 7 minutes. Add the marinade, cover, reduce the heat to low and simmer until the chicken is browned and cooked through about 15 to 20 minutes.
3. Uncover and remove the chicken to a serving dish. Increase the heat to high and reduce the sauce to a syrupy glaze, about 5 minutes.
4. Pour the glaze over the chicken and serve garnished with the sesame seeds and julienne scallions.
Try my Asian Chicken Salad as a sample of one of the recipes that will be in Simple Real Food, coming out soon.
Asian Chicken with Soy Sesame Glaze
Serves 4
Ingredients
1 2 1/2 pound chicken cut into eight pieces
3 scallions cut in 1/4-inch diagonal slices
5 cloves garlic, peeled, thinly sliced
1/4 cup dry sherry
2 Tablespoons rice wine vinegar
3 Tablespoons brown sugar
1/4 cup soy sauce
1/2 cup chicken broth
1 teaspoon toasted sesame oil
1 Tablespoon canola oil
1 Tablespoon sesame seeds, toasted, garnish
2 scallions, julienne, garnish
Procedure
1. Place the chicken in a large bowl and add the scallion, garlic, sherry, vinegar, sugar, soy, chicken broth and sesame oil. Marinate for 30 minutes at room temperature or two hours refrigerated.
2. Heat a large skillet for 1 minute over medium high heat. Add the canola oil and sauté the chicken, reserving the marinade, until browned on all sides about 5 to 7 minutes. Add the marinade, cover, reduce the heat to low and simmer until the chicken is browned and cooked through about 15 to 20 minutes.
3. Uncover and remove the chicken to a serving dish. Increase the heat to high and reduce the sauce to a syrupy glaze, about 5 minutes.
4. Pour the glaze over the chicken and serve garnished with the sesame seeds and julienne scallions.
Saturday, January 5, 2008
Winter Soup's
I know it has been quite chilly for most of us around the country but especially in Southern California - we have had a true winter, with the heat on, fire in the fireplace, and sweaters...
That said I have been cooking more soups, stews and hearty dishes.
Here is a wonderful main dish soup for you to share with your friends and it is perfect for freezing as well.
Thai Beef Noodle Soup
Serves 6 to 8
Ingredients
5 ounces rice noodles, cut in half
4 scallions, finely chopped
7 cups beef or chicken stock
6 thin slices fresh ginger, julienne
1 red pepper, finely julienne
¼ cup fish sauce or soy sauce
6 ounces beef tenderloin, sliced thinly across the grain
1 medium onion, thinly sliced
1 Tb. canola oil
12 basil leaves, chiffonade
2 cups bean sprouts
12 sprigs fresh mint, stems removed
1/2 cup cilantro leaves
Procedure
1.Soak the rice noodles in a medium bowl of warm water for 10 minutes.
2.Meanwhile, in a large saucepan combine the scallions, broth, ginger, red pepper and fish sauce and bring to a simmer over medium-high heat. Simmer for 5 minutes.
3.Drain the noodles and add to the saucepan with the beef continue to cook another 5 minutes.
4.Saute the sliced onion in the canola oil in a small skillet until lightly browned. Add to the soup and simmer for 5 minutes.
5.Serve in large bowls garnished with the basil, sprouts, mint and cilantro.
That said I have been cooking more soups, stews and hearty dishes.
Here is a wonderful main dish soup for you to share with your friends and it is perfect for freezing as well.
Thai Beef Noodle Soup
Serves 6 to 8
Ingredients
5 ounces rice noodles, cut in half
4 scallions, finely chopped
7 cups beef or chicken stock
6 thin slices fresh ginger, julienne
1 red pepper, finely julienne
¼ cup fish sauce or soy sauce
6 ounces beef tenderloin, sliced thinly across the grain
1 medium onion, thinly sliced
1 Tb. canola oil
12 basil leaves, chiffonade
2 cups bean sprouts
12 sprigs fresh mint, stems removed
1/2 cup cilantro leaves
Procedure
1.Soak the rice noodles in a medium bowl of warm water for 10 minutes.
2.Meanwhile, in a large saucepan combine the scallions, broth, ginger, red pepper and fish sauce and bring to a simmer over medium-high heat. Simmer for 5 minutes.
3.Drain the noodles and add to the saucepan with the beef continue to cook another 5 minutes.
4.Saute the sliced onion in the canola oil in a small skillet until lightly browned. Add to the soup and simmer for 5 minutes.
5.Serve in large bowls garnished with the basil, sprouts, mint and cilantro.
Thursday, September 20, 2007
End of Summer Peaches
Hi All,
The end of summer has brought a wide array of delicious pecahes to the Farmer's Markets and people ask me what you can do with them for a wonderful dessert.
I have developed two peach desserts for you to try.
Peach and Blueberry Cobbler with Chantilly Cream
Serves 6
Ingredients
3 pounds ripe peaches, peeled, cored and sliced into 1/4 inch slices, about 6 peaches
1 pint blueberries
2/3 cup sugar plus 3 Tb.
2 Tb. lemon juice
½ tsp. vanilla
Topping:
1 ½ cups flour
¼ cup dark brown sugar, packed
1 Tb. baking powder
½ tsp. salt
½ tsp. cinnamon
5 Tb. butter, room temperature
1 egg, beaten
1/4 cup milk
1 Tb. vanilla
¼ tsp. cinnamon, for sprinkling
1 cup heavy cream, chilled
2 Tb. confectioners sugar
Procedure
1.Heat the oven to 400. Combine the peaches, peaches, 2/3 cup sugar, lemon and vanilla in a large bowl and mix well. Transfer to an 11 by 81/2 inch baking dish and bake for 20 minutes.
2.Meanwhile combine the flour, brown sugar, baking powder and cinnamon in a medium bowl. Cut the butter into the flour mixture until the mixture resembles coarse meal. Combine the egg, milk and vanilla in a small bowl. Make a well in the center of the bowl and add the milk mixture into the center. Mix the liquid in quickly being careful not to over-mix. Drop by tablespoonfuls onto the warm pears, covering the top completely. Sprinkle with the remaining 3 Tb. of sugar and cinnamon. Bake for 15 to 20 minutes until the top is golden brown.
3.Whip the cream in a cold bowl with the sugar until soft peaks form
4.Allow the cobbler to cool slightly and serve either warm or room temperature with the chantilly cream.
Flambéed Peaches with Honey and Raspberries
Serves 4
Ingredients
4 large ripe peaches, about 1 1/4 pounds
2 pints raspberries, rinsed
3 Tb. confectioner's sugar
1 Tb. lemon juice
1/2 tsp. vanilla
1/4 cup plus 2 Tb honey
4 Tb. butter
1/3 cup cognac or rum
1 pint vanilla ice cream
Mint sprigs, garnish
Procedure
1 Blanch the peaches in boiling water for 2 minutes. Transfer to a plate to cool.
2 Peel the peaches and then cut in half. Remove the pits.
3 Process 1/2 of the berries with the confectioner’s sugar, lemon and vanilla until smooth. Strain thru a sieve and then refrigerate.
4 In a large skillet combine the honey and butter and cook over high heat, stirring until smooth. Add the peaches and turn to coat. Cook about 3 to 4 minutes.
5 Heat the cognac in a small skillet until hot and then tilt toward the flame. Shake the pan back and forth and then pour over the peaches, shake the skillet until the flame subsides.
6 Place a scoop of ice cream in a serving bowl, top with a couple of peach halves and spoon some of the puree over. Garnish with the remaining berries and mint.
The end of summer has brought a wide array of delicious pecahes to the Farmer's Markets and people ask me what you can do with them for a wonderful dessert.
I have developed two peach desserts for you to try.
Peach and Blueberry Cobbler with Chantilly Cream
Serves 6
Ingredients
3 pounds ripe peaches, peeled, cored and sliced into 1/4 inch slices, about 6 peaches
1 pint blueberries
2/3 cup sugar plus 3 Tb.
2 Tb. lemon juice
½ tsp. vanilla
Topping:
1 ½ cups flour
¼ cup dark brown sugar, packed
1 Tb. baking powder
½ tsp. salt
½ tsp. cinnamon
5 Tb. butter, room temperature
1 egg, beaten
1/4 cup milk
1 Tb. vanilla
¼ tsp. cinnamon, for sprinkling
1 cup heavy cream, chilled
2 Tb. confectioners sugar
Procedure
1.Heat the oven to 400. Combine the peaches, peaches, 2/3 cup sugar, lemon and vanilla in a large bowl and mix well. Transfer to an 11 by 81/2 inch baking dish and bake for 20 minutes.
2.Meanwhile combine the flour, brown sugar, baking powder and cinnamon in a medium bowl. Cut the butter into the flour mixture until the mixture resembles coarse meal. Combine the egg, milk and vanilla in a small bowl. Make a well in the center of the bowl and add the milk mixture into the center. Mix the liquid in quickly being careful not to over-mix. Drop by tablespoonfuls onto the warm pears, covering the top completely. Sprinkle with the remaining 3 Tb. of sugar and cinnamon. Bake for 15 to 20 minutes until the top is golden brown.
3.Whip the cream in a cold bowl with the sugar until soft peaks form
4.Allow the cobbler to cool slightly and serve either warm or room temperature with the chantilly cream.
Flambéed Peaches with Honey and Raspberries
Serves 4
Ingredients
4 large ripe peaches, about 1 1/4 pounds
2 pints raspberries, rinsed
3 Tb. confectioner's sugar
1 Tb. lemon juice
1/2 tsp. vanilla
1/4 cup plus 2 Tb honey
4 Tb. butter
1/3 cup cognac or rum
1 pint vanilla ice cream
Mint sprigs, garnish
Procedure
1 Blanch the peaches in boiling water for 2 minutes. Transfer to a plate to cool.
2 Peel the peaches and then cut in half. Remove the pits.
3 Process 1/2 of the berries with the confectioner’s sugar, lemon and vanilla until smooth. Strain thru a sieve and then refrigerate.
4 In a large skillet combine the honey and butter and cook over high heat, stirring until smooth. Add the peaches and turn to coat. Cook about 3 to 4 minutes.
5 Heat the cognac in a small skillet until hot and then tilt toward the flame. Shake the pan back and forth and then pour over the peaches, shake the skillet until the flame subsides.
6 Place a scoop of ice cream in a serving bowl, top with a couple of peach halves and spoon some of the puree over. Garnish with the remaining berries and mint.
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