Thursday, September 25, 2014
For a low-carb alternative to the quiche, the frittata is a solid weekday meal option. This version calls for zucchini, bell peppers and black olives. Feel free to substitute with other vegetables while keeping the quantities about the same. It's important not to use vegetables that are too watery, like fresh tomatoes, otherwise the frittata won't set properly.
Friday, September 19, 2014
This version of the Thai soup known as tom kha gai has been adapted for those of us who shop in Western grocery stores. The only ingredient that might be difficult to get is lemongrass, although a substitution using lemon rind is noted. Be sure to use only the lemon and lime peel with as little of the white pith as possible. The pith is bitter and will give the soup an off-taste. I like to add additional veggies like the baby corn pictured above.
For a fairly simple recipe, the results are quite outstanding. My whole family enjoyed these moist soft lamb meatballs and the accompanying creamy tangy sauce. Use fresh herbs, if possible, for the most flavor. If the cost of lamb is prohibitive, you can substitute ground chicken or turkey.
I like to serve these with mashed potatoes and a green salad.
Monday, September 15, 2014
On Saturday my son made several recipes from the new cookbook from Aran Goyoaga, creator of the beautiful Cannelle et Vanille blog. Interestingly, all the recipes in her Small Plates & Sweet Treats cookbook are gluten-free which is rather amazing for a former pastry chef.
Westie spent half a day making clams, peas and potatoes en papillote, ricotta and quinoa gnocchi with pea shoot and almond pesto, a peach and tomato salad and this panna cotta for dessert. Everything was delicious, but I have to say that the panna cotta was the real winner. I love the coconut milk and the wonderful flavor of vanilla beans, but the roasted plums give it some visual zing and provide a tart/sweet foil to the creaminess of the panna cotta. This is a great make-ahead option for entertaining.
Monday, September 8, 2014
At the end of summer when the zucchini harvest comes in you can make these delicious pancakes. They make a wonderful accompaniment to a soup and salad dinner. I like to fry them in coconut oil which gives them a lovely fragrance, but if you don't care for that you can use high-heat safflower or peanut oil. These make a nice appetizer in a silver dollar size, served with sour cream and chopped chives.