2 grilled chicken breasts, diced
2 cups grilled zucchini, diced
1 yellow pepper, diced
1 pt roasted cherry tomatoes
4 tbs fresh dill, chopped
1/2 cup white balsamic vinegar
2 tbs Olive oil
1/4 cup crumbled feta cheese
Toss all ingredients together. Season with salt and pepper. Place on top of fresh greens.
Friday, June 5, 2009
Wednesday, June 3, 2009
Julia's awesome chutney
So, I am moonlighting at Occasions by Sandy Catering as a back captain. Julia is the amazing chef running lots of their events and last night headed up a kosher buffet for 300. Great food and I was blown away by this particular chutney. Here is a guesstimation of the recipe??? How technical is that? At Occasions, the chutney is a garnish atop a tandoori chicken popadom. As a good British condiment, I think it would pair beautifully with grilled chicken or pork or a meaty fish....
Coconut Mango Chutney
4 ripe mangos, peeled and pitted
1 cup shredded sweetened coconut
1/2 cup red onion
1 jalapeno
1 cup craisins/dried cranberries
salt and pepper
2 tbsps white wine vinegar
lime juice
Whizz mango flesh, onion, jalapeno, salt and pepper and vinegar. Fold in coconut and craisins. Hit with a squeeze of fresh lime juice if the mood strikes you.
Coconut Mango Chutney
4 ripe mangos, peeled and pitted
1 cup shredded sweetened coconut
1/2 cup red onion
1 jalapeno
1 cup craisins/dried cranberries
salt and pepper
2 tbsps white wine vinegar
lime juice
Whizz mango flesh, onion, jalapeno, salt and pepper and vinegar. Fold in coconut and craisins. Hit with a squeeze of fresh lime juice if the mood strikes you.
Monday, June 1, 2009
Butter Cookies from Baking Illustrated
2 1/2 cups flour (all purpose, unbleached)
3/4 cup superfine sugar (if not available, process granulated sugar in food processor for 30 sec)
1/4 teaspoon salt
16 tablespoons unsalted butter, softened and cut into 16 1/2 inch pieces
2 teaspoons vanilla extract
2 tablespoons cream cheese, room temperature
For the cookies
in the bowl of an electric mixer, mix the four, sugar and salt for 5 sec.
with mixer running on low, add butter 1 piece at a time and continue to mix until the mixture looks crumbly and slightly wet. Add the vanilla and cream cheese and mix on low until the dough just begins to form large clumps, about 30 seconds.
Knead the dough by hand for 2 or 3 turns to til it comes together into a mass.
Place dough on countertop and split in half. Form each half into a disk, wrap in plastic and refrigerate 20 30 minutes until firm.
Preheat the oen to 375.
Roll one disk between parchment to 1/8 inch thickness, slide onto baking sheet and refrigerate 10 minutes. Repeat with other dough.
Cut dough into desired shapes and place on cookie sheet lined with parchment. Bake 10 minutes, rotating the baking sheet halfway through the baking time.
Cool to room temperature and frost.
3/4 cup superfine sugar (if not available, process granulated sugar in food processor for 30 sec)
1/4 teaspoon salt
16 tablespoons unsalted butter, softened and cut into 16 1/2 inch pieces
2 teaspoons vanilla extract
2 tablespoons cream cheese, room temperature
For the cookies
in the bowl of an electric mixer, mix the four, sugar and salt for 5 sec.
with mixer running on low, add butter 1 piece at a time and continue to mix until the mixture looks crumbly and slightly wet. Add the vanilla and cream cheese and mix on low until the dough just begins to form large clumps, about 30 seconds.
Knead the dough by hand for 2 or 3 turns to til it comes together into a mass.
Place dough on countertop and split in half. Form each half into a disk, wrap in plastic and refrigerate 20 30 minutes until firm.
Preheat the oen to 375.
Roll one disk between parchment to 1/8 inch thickness, slide onto baking sheet and refrigerate 10 minutes. Repeat with other dough.
Cut dough into desired shapes and place on cookie sheet lined with parchment. Bake 10 minutes, rotating the baking sheet halfway through the baking time.
Cool to room temperature and frost.
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