Meringue
There are several types of meringue. The sweetened, uncooked beaten egg whites that form the “islands” of Floating Island (also known in French as Ile flottante), the partly cooked toppings of lemon meringue pie and other meringue pie and other meringue-topped desserts, and the classic dry featherweight meringue. Different preparation techniques produce these results. French meringue is the method best known to home cooks. Fine white sugar is beaten into egg whites. Italian meringue is made with boiling sugar syrup, instead of white sugar. This leads to a much more stable soft meringue which can be used in various pastries without collapsing. In an Italian meringue, a hot sugar syrup is whipped into softly whipped egg whites until stiff. This type of meringue is safe to use without cooking. It will not deflate for a long while and can be either used on pies and Baked Alaska, or spread on a sheet and baked for meringues. Swiss meringue is whisked over a bain-marie (water bath) to warm the egg whites, and then whisked steadily until it cools. Then it is baked.
INGREDIENTS
2 Egg Whites
¼ Teaspoon Cream of Tartar
1 Pinch Salt
½ Cup Sugar
½ Teaspoon Vanilla Extract
Preheat oven to 375° F. Line baking sheet with parchment paper and set aside. In medium bowl, with an electric mixer on medium speed, beat egg whites until frothy. Add cream of tartar and salt. Beat on high speed until stiff. Beat in sugar one tablespoon at a time. Fold in vanilla. Drop batter by heaping teaspoonfuls onto prepared baking sheets. Place in oven and turn oven off. Leave in the oven for 5 hours. Makes 12
Lamb Kebabs
INGREDIENTS
2 Pounds Boneless Lamb
1 Cup Yogurt
¼ Cup Lemon Juice
¼ Teaspoon Salt
To Be Ground Into Paste:
1 Cup Coriander Leaves
1 Cup Mint Leaves
3 Green Chilies
1 ½ Inches Ginger Piece
2 Garlic Cloves
1 Cup Raw Papaya
Grind the coriander leave, mint leaves, chilies, ginger, garlic and papaya into a paste either in a food processor or blender. Combine paste, yogurt, lemon juice and salt. Coat the lamb pieces with the sauce and marinate overnight or at least five hours. I like to marinate in a large zip lock bag. When you are ready to cook the lamb, remove from marinade and skewer these pieces through a kebab rod and grill over a fire such that they are evenly reddish brown. Serve with onion pieces, lemon wedges and naan. Serves 4
Bhindi
INGREDIENTS
3 Tablespoons Butter
1 Medium Chopped Onion
1 Pound Fresh Sliced Okra
½ Teaspoon Ground Cumin
½ Teaspoon Ground Ginger
½ Teaspoon Ground Coriander
¼ Teaspoon Fresh Ground Pepper
¼ Teaspoon Salt
Melt the butter in a large skillet over medium heat. Add the onion and sauté until tender. Stir in the okra and season with the cumin, ginger, coriander, salt and pepper. Cook and stir for 3 minutes. Reduce the heat to medium-low and cover the pan. Cook for 20 minutes and stir occasionally. Remove and serve. Serves 4
Chicken Curry
INGREDIENTS
1 Pound Skinless & Boneless Chicken Breasts
3 Crushed Garlic Cloves
¼ Teaspoon Ginger
1 Cup Chicken Broth
1 Finely Chopped Onion
1 Teaspoon Olive Oil
1 Cup Water
½ Teaspoon Cumin Powder
½ Teaspoon Coriander Powder
¼ Teaspoon Garam Masala
¼ Teaspoon Turmeric Powder
1 Finely Chopped Green Chili
2 Tablespoons Coconut Milk
3 Tablespoon Finely Chopped Coriander Leaves
Heat olive oil in a medium size pan. Dice chicken breasts and sauté until golden brown. Remove and drain. Add the onion, ginger and garlic and sauté until golden brown as well. Add all of the spices and sauté for another minute. Add chicken broth and water and let it boil for 2 minutes. Add chicken pieces and cover the pan and let it cook for 30 minutes. At the end of 30 minutes add the coconut milk and cook for another 1 minute. Serve over basmati rice. Serves 4
Tilapia Ceviche
INGREDIENTS
2 Pounds Diced Tilapia Fillets
1 Cup Lime Juice
½ Cup Seeded Chopped Tomato
½ Peeled/Seeded & Finely Diced Cucumber
½ Cup Finely Chopped Onion
¼ Cup Chopped Fresh Cilantro Leaves
Salt & Freshly Ground Pepper
1 Tablespoon Hot Sauce
1 Serrano Chile
6 Grilled Tostadas
1 Halved/Pitted/Peeled & Thinly Sliced Avocado
1 Lime Cut Into Wedges
Put the tilapia in a medium sized bowl. Pour the lime juice (about 8 limes) over the fish and mix gently to combine. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout. This should take about 20 minutes.
Remove from the refrigerator and drain off the lime juice. Gently squeeze the fish with your hands and discard the lime juice. Add the tomato, cucumber, onion and cilantro. Season with salt and pepper to taste. Add the hot sauce and chile.
To grill the tortillas heat a grill or grill pan over medium heat. Put the tortillas on the grill or grill pan and let them dry out until they are crunchy. If you would rather used readymade tostadas you can do that as well.
Top the tostadas generously with the ceviche. Arrange the avocado slices on top of the ceviche and serve immediately with the lime wedges alongside. Serves 6
Pasta Primavara
INGREDIENTS
8 Ounces Uncooked Linguine
1 Thinly Sliced Medium Carrot
½ Cup Chopped Onion
½ Cup Julienned Sweet Red Pepper
½ Cup Julienned Yellow Bell Pepper
1 Thinly Sliced Medium Zucchini
1 Thinly Sliced Medium Yellow Squash
1 Cup Broccoli Florets
1 Pound (Cut Into 3” Pieces) Thin Fresh Asparagus
½ Cup Diced Mushrooms (Optional)
1/3 Cup Unbleached Flour
2 Cups Cold Water
½ Cup White Wine
¼ Teaspoon Salt
¼ Cup Minced Fresh Basil
6 Tablespoons Grated Parmesan Cheese
Cook linguine according to package directions. Meanwhile, in a skillet coated with 2 tablespoons of olive oil, combine the carrots, onion, peppers, zucchini, summer squash and broccoli. Cover and cook over medium-low heat for 10 minutes. Add the asparagus and mushrooms and cook 5 more minutes. In a saucepan, combine flour and water until smooth. Bring to a boil and cook for 2 minutes – stir constantly. Add the wine and salt. Stir well and pour over the cooked vegetables. Drain the linguine and add to the vegetable mixture. Add basil and toss to coat. Sprinkle with Parmesan cheese. Serves 6
Brown Sugar Glazed Carrots
INGREDIENTS
1 Pound Peeled Baby Carrots
1 Tablespoon Butter
1 Tablespoon Packed Brown Sugar
Dash of Salt
Fresh Ground Black Pepper
In a medium saucepan cook carrots, covered, in a small amount of boiling salted water for 10 minutes. Drain and remove carrots from the pan. In the same saucepan combine butter, brown sugar and salt. Cook and stir over medium heat until combined. Add carrots and cook, while stirring, for 2 minutes or until glazed. Season to taste with pepper. Serves 4
If you don’t have baby carrots you may use medium sized carrots – halved lengthwise and cut into 2 inch pieces.
Grilled Spiced Salmon Steaks
INGREDIENTS
1 Tablespoon Chili Powder
2 Teaspoons Brown Sugar
1 Teaspoon Ground Cumin
1 Teaspoon Dried Thyme
1 Teaspoon Sea Salt
2 Teaspoons Olive Oil
4 (8 Ounces Each) Salmon Steaks – ¾ Inch Thick
Lemon Wedges
Prepare outdoor grill for covered direct grilling over medium heat. In a bowl, combine chili powder, brown sugar, cumin, thyme, salt and olive oil. Use mixture to rub on both sides of salmon steaks. Place salmon on the grill, cover and cook until just opaque throughout. Approximately 4 minutes per side. Serve with lemon wedges. Serves 4
Garlic Shrimp
This dish is super easy to make and everyone will love it!
INGREDIENTS
5 Tablespoons Olive Oil
5 Minced Garlic Cloves
1/8 Teaspoon Red Pepper Flakes
1/3 Cup Decent Quality White Wine
1 Pound Shelled & Deveined Shrimp
½ Teaspoon Sea Salt
1 Tablespoon Fresh Lemon Juice
1 Tablespoon Butter
Chopped Parsley To Garnish
Prepare the shrimp by shelling and deveining. Heat the olive oil in a large skillet over medium heat. Add the garlic to the skillet. Cook for a 1 minute and add the pepper flakes. Increase the heat to medium high. Add the wine and let it cook for 1 minute. Now add the shrimp and season with salt. Cook the shrimp for 2 minutes and add the lemon juice and butter. Cook for another minute. Remove and serve garnished with fresh chopped parsley. Serves 8
Asparagus In Vinaigrette
I learned how to make this dish while living in France. It is so easy and tasty!
INGREDIENTS
2 Pounds Trimmed Fresh Asparagus
1 Minced Garlic Clove
1/3 Cup Olive Oil
2 Tablespoons Fresh Lemon Juice
¾ Teaspoon Salt
¼ Fresh Ground Pepper
Place trimmed asparagus in a steamer basket. Place in a saucepan over 1 inch of water and bring to a boil. Cover and steam for 6 to 8 minutes or until crisp and tender. Do not overcook! Rinse with cold water and drain well. Set aside.
In a small bowl whisk together olive oil, lemon juice, garlic, salt and pepper. Pour over asparagus and toss to coat. Cover and refrigerate until chilled. Makes a great side dish. Serves 8
