Results tagged “fruit” from iVillage - Secret Sauce
The Secret Sauce welcomes chef Rachel Allen to the blog, where she will share her recipes for a traditional Irish meal for St. Patrick's Day.
This recipe is for homemade pork sausages, to be served with colcannon and apple sauce.
Click to continue reading and make sure you scroll down to the bottom of this entry to find even more delicious recipes from chef Rachel Allen.
The Secret Sauce welcomes chef Rachel Allen to the blog, where she shares her recipes for a traditional Irish meal for St. Patrick's Day.
Rachel Allen writes, "This apple sauce is to be served with roast duck, pork or goose. Keeps for a few days, freezes too!"
Click to continue reading and make sure you scroll down to the bottom of this entry to find even more delicious recipes from chef Rachel Allen.
Best-selling author Nigella Lawson has a frozen treat to share that even the most inexperienced of chefs can easily create with confidence, No-Churn Pomegranate Ice Cream.
Says Nigella, "It’s not hard to think of a dessert that can be made in advance. But mostly the advantage is simply that all the effort is upfront and early. The thing about this recipe is that you do it in advance–it’s ice cream, so that stands to reason–but what you do in advance is negligible in terms of effort. You don’t make a custard, and you don’t have to keep whipping it out of the deep freeze to beat the crystals out of it. No, you simply squeeze and stir.
On top of that cause for greater contentment, there is also the fact that this delicate pink ice cream tastes like fragrant, sherbety heaven.”
Impress your family and friends with Nigella's delectable dessert tonight. Here's how:
Procedure:
- Juice the pomegranates and the lime, straining the juices into a bowl. You will have approximately ¾ cup of pomegranate juice. Reserve the pomegranate seeds for garnish.
- Add the powdered sugar and whisk to dissolve.
- Whisk in the cream and keep whisking until soft peaks form in the pale pink cream.
- Spoon and smooth the ice cream into a rigid plastic container with a tight-fitting lid and freeze for at least 4 hours or overnight. Scatter with pomegranate seeds when you eat it.
Watch Nigella prepare this dish on TODAY:
 | Substitute with Pom Juice: Nigella recommends ¾ cup of Pom and a ¼ cup of lime juice in lieu of pomegranates. |
About the Chef:
Nigella Lawson is the British bestselling author of Feast: Food to Celebrate Life, Forever Summer, Nigella Bites, How to Be a Domestic Goddess, and How to Eat, which have sold in excess of 2.8 million copies worldwide. Her 2005 book Feast: Food to Celebrate Life inspired “Nigella Feasts,” which debuted on Food Network in fall 2006. American audiences also know Nigella as host of “Forever Summer with Nigella,” her popular cooking/lifestyle series that aired on style, and “Nigella Bites,” which aired on E! Entertainment Television and style.
Nigella’s upcoming book, Nigella Express, will be published in November by Hyperion, featuring fabulous fast foods, ingenious short cuts, terrific time-saving ideas, and easy, delicious meals. The Domestic Goddess is back in her new Food Network series, “Nigella Express,” also debuting in Fall 2007.
Nigella was Deputy Literary Editor of The Sunday Times before pursuing a successful freelance career.
Hailed as Author of the Year by the 2001 British Book Awards, Nigella was also named Bon Appétit magazine’s 2002 “Tastemaker of the Year.” How to Eat was honored as the 1998 British Books Awards Illustrated Book of the Year, while How to Be a Domestic Goddess was named Cookery Book of the Year by the Guild of Food Writers in 2001. Nigella Bites received the WH Smith Book Awards 2002 Lifestyle Book of the Year, with the cooking series based on the book winning the Gold Ladle for Best Television Food Show from the World Food Media Awards in 2001.
Visit Nigella Lawson on the web @ nigella.com.
Excerpted from NIGELLA EXPRESS by Nigella Lawson. Photographs by Lis Parsons. Copyright © 2007 Nigella Lawson. Published in the United States by Hyperion. All Rights Reserved. Available November, 2007 wherever books are sold.
October 19, 2007
Here's yet another favorite recipe from Brigit Binns, Mascarpone-Stuffed Dried Apricots.
Says Brigit, "I love this dish because it perfectly embodies my belief that skipping steps is fine as long as you don’t skimp on quality, flavor, and style. Earthy-sweet dried apricots, creamy-rich and just slightly tart mascarpone, and a glass of Italy’s finest dessert wine are complemented by a few of the best almonds in the world, for the crunch factor. Here, it’s about the shopping, not the cooking—yet it’s hard to get more tastefully civilized!"
Kick up your feet and enjoy this deliciously easy dessert, Mascarpone Stuffed Dried Apricots with a Glass of Vin Santo and Marcona Almonds:
Procedure
- Cut each apricot almost—but not all the way—in half, crosswise, to make a stuffable pocket.
- Stuff each with a teaspoon of mascarpone, close it up gently, and place three apricots to one side of a large plate.
- Either make a small mound of the almonds on the other side of the plate, or place them in a small dish, such as a wide bamboo sake cup.
- Pour the vin santo into tiny glasses (grappa glasses work well) and place one next to the apricots.
- Repeat to plate five other servings.
Note: Bring the mascarpone to room temperature for 10 minutes.
Serves 6.
| Vin santo literally means "holy wine." |
More About Brigit:
You can find this recipe, Brigit's Smoky Shrimp Escabeche, and many more in her new cookbook, The Relaxed Kitchen.
Visit Chef Brigit Binns on the web @ brigitbinns.com.
Order a copy of Brigit Binns' The Relaxed Kitchen here.
Secret Sauce Rewind
- Get the recipe for Brigit's Smoky Shrimp Escabeche
July 25, 2007
Jacques Pépin, one of America’s best-known chefs, cookbook authors, and cooking teachers has published 24 books, numerous articles, and hosted nine acclaimed public television cooking series. Here, Chef Pépin shares his delicious recipe for Berry Potpourri in his own words!
Bon Appétite!
What could be more summery than a mixture of ripe berries at peak taste, smell, and color? This is the ideal dessert for a big party; it is fast to make, and everyone loves it, especially if you serve the fruit with a moist and buttery piece of homemade pound cake and some crème fraîche.I always try to go to local markets to buy berries. Instead of mixing them with sugar, I combine them with seedless raspberry jam or apricot preserves, a little lemon juice, and a julienne of lemon peel. In my garden I have spearmint, English mint, and peppermint, and I like to add some to my berries to add fragrance, flavor, and coolness to the dessert.
The fresher and riper the berries, the better the result. Do not use frozen fruit, because all the juice is released as it thaws and the fruit becomes soft and mushy. (I use frozen berries when I make a coulis, a puree, or a sherbet, however, because frozen berries have often been picked and frozen at their peak and are sometimes more flavorful than the fresh ones.)
The raspberries should have a deep red color and the strawberries should be bright red, with no green near the stems or tips, an indication that they are not ripe. Your nose will tell you whether your strawberries and raspberries are ripe and at peak. As for blueberries, taste them and sort through them, discarding pieces of leaves and stems or any spoiled berries.
Buy 1 pint each of blueberries, raspberries, and strawberries, and, if available, 1/2 pint of blackberries or boysenberries. Sort the berries, and if they are dirty, wash them before you remove the hulls, so the water doesn’t go inside the berries. Cut the strawberries, if they are large, into 4 or 6 pieces, but leave small berries whole. Remove a dozen strips of lemon peel with a vegetable peeler, stack them up together, and cut them into a fine julienne. Sprinkle into the bowl you will use for serving the berries.
Add one 12-ounce jar of seedless raspberry jam to the bowl, and whisk in 2 or 3 tablespoons of lemon juice. Make a couple of tablespoons of mint chiffonade by stacking up an assortment of mint leaves, rolling them together, and cutting them into fine shredded pieces. Add to the bowl, mix well, and then add the strawberries and blueberries (the firmer fruit), first. Toss, and at the last moment add the raspberries and blackberries, and toss again gently to avoid crushing the berries. Serve with a slice of moist pound cake and a tablespoon of sour cream, whipped cream, or crème fraîche.
—Jacques Pépin
Serves about 12.
About the Chef:
Jacques Pépin is former columnist for The New York Times, Pépin writes a quarterly column for Food & Wine. He also participates regularly in that magazine’s prestigious Food & Wine Classic in Aspen and at other culinary festivals and fund-raising events worldwide.
In October, 2004, Pépin received France’s highest civilian honor, the French Legion of Honor, at a presentation in New York. He is also the recipient of two other of the French government’s high honors: he was named a Chevalier de L’Ordre des Arts et des Lettres in 1997 and a Chevalier de L’Ordre du Mérite Agricole in 1992. The Dean of Special Programs at The French Culinary Institute (New York), Pépin is an adjunct faculty member at Boston University. He is a founder of The American Institute of Wine and Food and a member of the International Association of Cooking Professionals. He and his wife, Gloria, live in Madison, Connecticut.
Pépin has published more than 20 cookbooks with millions of copies in print worldwide. His latest book, Chez Jacques: Traditions and Rituals of a Cook, is available online here.
Visit Chef Jacques Pépin on the web @ hnabooks.com.
May 15, 2007
FRESCO by Scotto® Restaurant has been open since November 1993. It's well known as the power broker's lunch and star-filled dinner. Now, the food of Fresco is available in your very own kitchen!
Here, Elaina Scotto of the Scotto Family shares her favorite recipe for Buttermilk Panna Cotta with Fresh Spring Berries for you to enjoy as a sweet summer dessert:
Procedure:
- Combine lemon juice and ½ cup sugar in a small heavy sauce pan.
- Cook over high heat (swirling) until sugar caramelizes.
- Carefully add hot water (caution, it will splatter). Pour evenly over the bottom of 2-quart ring mold.
- Combine heavy cream and 1 cup sugar in a sauce pan and heat until sugar dissolves.
- Sprinkle gelatin powder over buttermilk.
- Set aside for 5 minutes to soften.
- Gently heat until gelatin dissolves.
- Combine cream mixture and buttermilk mixture, and add vanilla extract.
- Pour into prepared ring mold and refrigerate overnight.
- Remove from mold, place on serving platter and garnish with fresh berries.
About the Chef:
Elaina Scotto is Vice President of FRESCO by Scotto® RESTAURANT.
Her responsibilities include managing all aspects of FRESCO on the go® as well as working at the main restaurant. She is also in charge of Public Relations and Coordinating family appearances and presentations. She is spearheading the expansion of FRESCO on the go®. A second location is in the process of being built and will be open by September ’07.
Elaina was previously in public relations in the fashion industry. She worked for such designers as Mary Ann Restivo, Bill Robinson, and Yves Saint Laurent.
Elaina was the national spokesperson for Barilla Pasta. She was the voice and name behind the radio ads which ran in 1999. She also was featured in a national ad for Illy Café.
Elaina is a graduate of American University in Washington D.C. She spent one year abroad in Italy at the University of Rome. She lives in New York City with her husband and two children.
