Mango Lassi

This can scarcely be called a recipe, but I've been asked for the instructions and this recipe is according to my tastes.  Mangoes and cherries are probably my favorite fruits and so this time of year is especially great for me for desserts.  Have this as a dessert or as a complement to spicy foods.  Or - have it for breakfast!

A nice summer treat

You don't need grown-up taste buds

To love a lassi 

Ingredients:

• One large mango
• 1 cup plain yogurt
• 2 Tbsp agave nectar
• 2 dashes of cardamom

1. Mix all of the above ingredients in a blender and chill.  Add an ice cube and another dash of cardamom before serving.  Makes two beverages.

For an idea on how to use this in a meal check out this Indian Dinner menu.
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Lavender Creme Brulee

Oh boy. The next time you see me, I'm going to be fat. I don't know why I've never made creme brulee before!

I've never been a big fan of lavender - but I think that is because I had only been smelling it, not eating it. In this recipe - you get to eat it.

Eggs, sugar and cream

Infused with lavender buds

Makes quite a dessert!

Ingredients:

• 2 cups heavy cream
• 3 Tbsp fresh or dried lavender buds
• 6 large egg yolks
• 1/4 cup granulated sugar
• 2 Tbsp turbinado sugar (or lavender sugar, optional)

1. In a medium-sized saucepan, bring the cream to a boil, being careful that it doesn't boil over. Add the lavender, stir, and remove from heat, letting the lavender infuse the cream at room temperature for one hour.
2. Strain the mixture into a clean saucepan, bring the cream to a boil once more and set aside.
3. Preheat the oven to 275F.
4. Whisk together egg yolks and sugar. Very slowly mix a bit of the lavender cream into the egg mixture, being careful not to scramble the eggs by heating them too quickly. When the eggs and cream are roughly the same temperature, whisk the eggs into the cream mixture.
5. Pour the custard evenly into 4 4-oz ramekins and place the ramekins in a baking dish. Fill the dish with water so that the water comes up the sides of the ramekins to nearly the level of the custard inside.
6. Bake 25 to 45 minutes, checking on the custard frequently after 20 minutes. When fully baked, creme brulees will be firm and will wiggle slightly in the middle when shaken. When they are done, remove them from the oven, and chill them in the fridge for at least 2 hours (this can be done the night before, or in the morning).
7. Just before serving, remove the creme brulees from the refrigerator, place on an oven sheet, and sprinkle with the lavender sugar. Place on the rack just below the broiler and broil 1-3 minutes or until sugar is browned. Be careful not to burn them!
8. Serve immediately garnished with lavender flower.

* Be careful when opening the oven when cooking the custards - the water from the pan will fill the oven with steam.

* You may also use a cooking blow torch to caramelize the sugar, though it takes skill.

* A good accompaniment to the lavender creme brulee is a lavender gin and tonic. Infuse gin with lavender and freeze at least one day. Make the gin and tonic as you normally would, using the lavender gin. They have a slightly purple hue when poured!

Recipe adapted from Oprah.com.

For an idea on how to use this as part of a meal, see my Summer French Dinner menu. 
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Calabacitas

Vegetables for breakfast? Perfect. This dish will fill you up and keep you going all day!

Calabacitas

Make it the evening before

It's got everything!

Ingredients:

• 1 Tbsp olive oil
• 1 cup minced onion
• 1 cup minced anaheim and/or poblano chilis
• 1/2 tsp salt
• 1 to 2 tsp pure ground chile powder
• 2 cups diced zucchini (about 2 6 inch zucchini)
• 2 cups corn kernels (cut from 2 ears corn)
• 2 tsp minced garlic
• 1 1/2 cups cooked pinto beans
• Grated cheddar cheese
• freshly ground black pepper
• squeezable wedges of lime

1. Place a medium-sized skillet over medium heat for a minute or two. Add the olive oil, wait about 30 seconds, then swirl to coat the pan.
2. When the cooking surface is hot enough to sizzle a bread crumb, add the onion, chiles, salt and optional chile powder, and cook, stirring frequently, for 8 to 10 minutes, or until the vegetables become quite soft.
3. Add the zucchini, corn, garlic, and optional beans, and continue to cook, stirring gently to avoid breaking the beans, for about 5 minutes longer, or until the zucchini is just tender. Remove the pan from the heat.
4. Sprinkle in grated cheese to taste, if desired, and stir to distribute it as it melts. Add black pepper (and possibly more salt) to taste. Serve hot, warm, or at room temperature, with squeezable wedges of lime tucked into the side of each serving.

Fresh corn is best, though frozen corn will do the trick. I used a little can of chopped mild green chilis in this, and it worked perfectly.

Recipe from Mollie Katzen's Sunlight Cafe.

Savory Summer Squash Pancakes

These are tasty and quick to make and can be made with so many variations because of the mild flavor of summer squash! The following is a slightly spicy version that is quite good with a fresh salsa and yogurt.

Summer Squash Pancakes
So many varieties
Of tasty flavors!

Ingredients

• 3 summer squash
• 1 small onion
  
• 1/4 cup polenta
• 3 Tbsp flour
• 2 eggs
• cumin
• cayenne pepper
• chili powder
• cooking oil

1. Grate the squash and finely chop the onion. Mix in a mixing bowl with the polenta and flour.
2. In a separate bowl, beat the eggs and then add beaten egg to the squash mixture.
3. Add spices to taste (really just to smell because there is raw egg in this and you don't want to try it!).
4. On griddle or in a large frying pan over medium heat, heat the oil and flatten dollops of squash mixture into pan. Cook over medium heat for as long as it takes you to play through Chopin Etude Op. 10, No. 2 and then turn over and cook for the same amount of time (approx 3 minutes). Each side should be slightly browned and crispy.
   
5. Remove pancakes to a papertowel lined plate to drain and continue cooking in batches until all are cooked. Serve immediately topped with salsa.

For salsa, combine 1 large tomato, 2 Tbsp finely chopped onion, 2 Tbsp chopped fresh cilantro, 1 Tbsp olive oil, 1 tsp red wine vinegar, a squeeze of lime and a pinch of salt. Prepare this ahead of time or while the pancakes are cooking.

Sweet Dessert Guacamole a la Mexique

I did it! And it is GOOD.

I happen to live in a neighborhood of chic and inventive restaurants. Lucky me! One of my favorites is Mexique, a wonderful little Mexican-French restaurant with a great staff and fun, original food (get the duck for dinner or the huaraches de camarones for brunch). I have finally cracked the code though, of their unique dessert guacamole. It is surprisingly simple and I thought it would take several tries. I have four avocados left. Come by, and I bet you can convince me to make another batch!

Surprise all your friends -
A guacamole dessert
Will leave them speechless!

Ingredients:

• 2 small avocados
• 3 - 4 Tbsp whipping cream
• 3 Tbsp powdered sugar
• Juice from 1/4 fresh lime
• 1 tsp cinnamon
• strawberries
• tortilla chips, bread, or any other vehicle to consume this deliciousness

1. Peel, pit, and slice avocado into bowl of food processor.
2. Add whipping cream, powdered sugar, lime and cinnamon and blend until a creamy consistency.
3. Serve with a side of strawberries and chips.

That is IT. It definitely serves more than one - but I will finish it - have no fear!
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Mushroom Truffle Flatbread a la Branch 27

I have been craving the mushroom flatbread from Branch 27 in my neighborhood for days. There are three reasons that I haven't gone over there to get it: 1) I'd have to buy a drink too, and I have enough of that at home, 2) I could probably make it myself, and 3) I have already had it twice in the last week.

So, after a trip to my wonderful neighborhood Green Grocer for the cheese, crackers, shallots, garlic and mushrooms, and a quick stop by the liquor store for the dry vermouth and olives, I was headed for the comforts of home with the tastiness of Branch 27!

Who doesn't like cheese?!
Here's a new take on a fave.
Trust me. You'll love it.

Ingredients:

• Crackers, preferably Potter's White Crackers
• Cremini mushrooms (2 cups)
• 1 clove garlic
• 1 shallot
• herbed goat cheese (or plain, really will do)
• Frisee, or other lettuce
• Butter - plenty
• White truffle salt

1. Heat the pan, add half a stick of butter and heat over medium for 30 seconds, until butter melts. Add the garlic and cook for one minute, add the shallots and cook for a minute more. While pan is heating, butter is cooking and garlic and shallots are sauteing, wash and chop the mushrooms and lettuce.
2. Add the mushrooms to the pan and saute for 5 minutes, stirring, until they have lost much of their liquid.
3. Remove the mushrooms to a bowl and set aside. Add 2 Tbsp butter to what is left in the pan, and turn off the heat, stirring to melt. Add approx. 1 tsp white truffle oil, to taste.
4. Prepare meal by spreading goat cheese on the flatbread or cracker, and topping with mushrooms, then chopped lettuce, and finally drizzling with truffle butter.
5. Enjoy with a martini (Hendrick's gin, extra dry vermouth, olives).

Pictured above is the flatbread from Branch 27. They used mascarpone cheese and real flat bread. I chose to use crackers to avoid turning on my oven and to make dinner occur SOONER.

For an idea on how to use this as part of a meal, check out my Summer French Dinner Menu.
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Israeli Couscous with Saffron, Olives, and Spring Vegetables

This is a wonderful dish - it is healthy, and filling, and quite easy to make, if you don't mind doing some chopping! Start with good company and a glass of wine (try a kir, while snacking on some of the olives you won't need), and the chopping will be easy! That was how I did it! And, I must admit though, four fifths of the tasters of this recipe loved it. One fifth went to bed hungry. I'm not sure if it was the taste of the saffron, or the texture of the couscous, but take care with who you're serving this recipe to!

Exotic but mild,
This dish will appeal to most.
I went back for thirds!

Ingredients

• 2 cups dry Israeli couscous
• 4 tsp canola oil
• 2 bulbs fennel, slivered, grated, or finely chopped (1 cup)
• 1 medium leek, white andp ale green parts finely chopped (1/2 cup)
• 6 cloves garlic, chopped (2 Tbsp)
• 1/2 cup dry white wine
• 2 cups frozen or shelled fresh peas
• 1 cup low-sodium vegetable broth
• 4 plum tomatoes, chopped (1 cup)
• 0.5 g. saffron threads
• 2 cups baby arugula leaves
• 1/2 cup chopped, pitted oil-cured or kalamata olives
• 3 Tbsp olive oil
• fresh basil leaves, for garnish

1. Prepare couscous according to package directions. Set aside.
2. Heat canola oil in large skillet over medium-high heat. Add fennel, leek, and garlic, and cook 3 to 5 minutes, or until lightly browned.
3. Stir in wine, and cook 1 minute to deglaze pan. Add peas, and let wine reduce 1 minute more, then add broth. Add couscous, tomatoes, and saffron; season with salt and pepper, if desired. Cover, and let stand 5 minutes.
4. Stir in arugula, and remove from heat. Season with salt and pepper, if desired.
5. Spoon into bowls, then top with olives, olive oil, and basil.

I used chicken broth, instead of vegetable broth, and I didn't chop the olives. Both substitutions turned out JUST FINE!

Recipe from Vegetarian Times, April 2010.