Recipes from "Let the Great World Spin"

 


Thai Shrimp Curry

The curry sauce recipe is easy to make. The secret ingredient in this curry is a hint of tomato in an otherwise basic yellow curry, which brings the taste up to a new level.

Ingredients: serves 4 as an entree

• · 12-14 medium to large fresh shrimp - remove the shells, but leave the tails on
• · 1 14 fl. oz can pineapple chunks (or 1 1/2 to 2 cups fresh pineapple chunks)
• · 1 1/2 to 2 cups cherry tomatoes
• · handful of fresh coriander (to garnish)
• Curry Sauce:
• · 1 can good-quality coconut milk (regular or lite)
• · 1 stalk lemongrass, finely sliced and minced - see instructions below (OR 2-3 Tbsp. frozen prepared lemongrass)
• · 1-2 fresh red chilies, minced (OR substitute 1/2 to 3/4 tsp. dried crushed chili)
• · 1/4 cup purple onion, minced
• · 3-4 cloves garlic, minced OR 1/2 Tbsp. bottled pureed garlic
• · 1 thumb-size piece galangal or ginger, grated or minced
• · 1/2 tsp. shrimp paste (available by the bottle at Asian/Chinese food stores), OR substitute 1 Tbsp. fish sauce
• · 3/4 tsp. turmeric
• · 1/2 tsp. ground coriander
• · 3 kaffir lime leaves (frozen or fresh)
• · 1-2 Tbsp. brown sugar (to taste)
• · 1 Tbsp. ketchup OR 3/4 Tbsp. tomato paste (if using tomato paste, sweeten it with 1 more tsp. sugar)
• · 2 Tbsp. fish sauce + more to taste (available in tall bottles at Asian/Chinese food stores)
• · squeeze of lime juice

Preparation:

Place all curry sauce ingredients - except the lime leaves - together in a food processor, blender, or large chopper and process well. OR, simply whisk the ingredients together, stirring well to combine. Pour sauce into a wok or deep pot on the stove. Add the kaffir lime leaves, and turn heat up to medium-high. Stir occasionally. When the sauce reaches a boil, turn down the heat to medium. Add the pineapple chunks, cherry tomatoes, and shrimp, stirring to incorporate. Simmer for 6-8 minutes, or until the shrimp turn pink and look plump. Do a taste test for salt and sweetness, adding more fish sauce if not salty enough, and more sugar if you'd like it sweeter. Also, you can add more fresh chili or chili sauce if you'd like it spicier.To serve, transfer curry into a serving bowl. Sprinkle the rest of the toasted coconut overtop, plus a little fresh coriander. Serve with plenty of Thai jasmine-scented rice, and ENJOY!

Lemongrass-Scented Coconut Rice

Ingredients:

• · 2 cups jasmine rice
• · 3 thick stalks of fresh lemongrass, bruised and tied into knots
• · 1-1/2 cups water
• · 1 cup canned unsweetened coconut milk
• · 1 teaspoon kosher salt
• · 10 fresh or dried whole daun salam leaves (optional; see Cook's Note, below)

Preparation:

1. Place the rice in a 1-1/2- or 2-quart saucepan. Fill the pot halfway with cold water. If any rice hulls or small twigs float to the surface, scoop them aside with your hand and discard them. Gently swirl your fingers through the rice until the water becomes cloudy with the rice's surface starch, about 20 seconds. Be careful not to massage the rice aggressively—you don't want to crack or break the grains. Allow the rice to settle for a few seconds. Tilt the pot over a sink and drain out all the water, cupping the rice with your hand to prevent it from spilling out of the pot. Repeat this process with three more changes of water. The water after the first 2 rinses will be quite cloudy; by the fourth rinse, it will be much less so. The water need not run completely clear by the final rinse—slightly cloudy is fine. Leave the rinsed rice in the pot.

2. To the rinsed rice, add the tied lemongrass, the cooking water, the coconut milk, the salt, and the daun salam leaves (if using). Stir well to combine, making sure that the lemongrass stalks and daun salam leaves are submerged in as much of the rice as possible.

3. Place the pot over high heat and, stirring constantly with a large spoon to prevent the rice at the bottom of the pot from scorching or burning, bring the liquid to a rolling, noisy boil. Allow the rice to boil vigorously for fifteen seconds, continuing to stir constantly. (It's essential that you stir constantly, otherwise the fats and proteins in the coconut milk will cause the rice at the bottom of the pot to become gummy and stick together, which will ultimately lead to the final dish having a scorched or burned bottom layer.) Immediately reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes. Don't be tempted to lift or remove the lid during this time—you'll lose essential cooking steam if you do.

4. Remove the pot from the heat and allow the rice to continue to steam, covered, away from the heat for an additional 10 minutes.

5. Open the pot and discard the lemongrass and daun salam leaves. Fold the rice over gently with a spoon, distributing the aromatic flavors which may be concentrated in pockets in the rice. Transfer the rice to a deep serving bowl, fluffing it gently with a fork and lifting it into a high, peaked mound. Serve hot or warm. (If serving the rice warm, keep it covered with aluminum foil until then.)

Cook's Note:

Daun salam leaves are an indispensable herb in Indonesian cooking, especially in Java, Indonesia, their native place. Added fresh or dried to dishes, they impart a subtle spicy, woodsy flavor that has no counterpart in the West. When fresh, the leaves are dark green and three to four inches long. When dry, they are brittle, crinkly, and dusty, silvery green in color. Both fresh and dried leaves are used interchangeably in Indonesian kitchens.

Chinese and Southeast Asian grocery stores sell dried daun salam imported from Indonesia in small plastic bags clearly marked "Daun Salam—Indian Bay Leaves." The leaves can also be ordered from indomart.us. Fresh daun salam leaves are unavailable in North America.

New York Style Cheese Cake

Ingredients:

• 1 crumb-crust recipe, made with finely ground graham crackers
• · 5 (8-oz) packages cream cheese, softened
• · 1 3/4 cups sugar
• · 3 tablespoons all-purpose flour
• · Finely grated zest of 1 orange
• · Finely grated zest of 1 lemon
• · 5 large eggs
• · 2 large egg yolks
• · 1/2 teaspoon vanilla

Preparation:

Make crumb crust as directed in separate recipe. Preheat oven to 550°F.

Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth. Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

Put springform pan with crust in a shallow baking pan. Pour filling into crust (springform pan will be completely full) and bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200°F and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.

Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.

Crumb Crust

Ingredients:

· 1 1/2 cups (5 oz) finely ground graham crackers or cookies such as chocolate or vanilla wafers or gingersnaps

· 5 tablespoons unsalted butter, melted

· 1/3 cup sugar

· 1/8 teaspoon salt

Preparation:

Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.

Cooks' note: Cheesecake keeps, covered and chilled, 2 weeks.

Cuban Mojito

The original authentic recipe from Havana Cuba

Ingredients:

• · 1 teaspoon powdered sugar
• · Juice from 1 lime (2 ounces)
• · 4 mint leaves
• · 1 sprig of mint
• · Havana Club white Rum (2 ounces)
• · 2 ounces club soda

Preparation:

Combine ingredients and serve.

Recipes from Induction Meeting

Southern Apple Crisp

Ingredients:

• 3 pounds tart apples
• 2 tablespoons lemon juice
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/3 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/3 cup rolled oats
• 4 tablespoons cold butter (1/2 stick)
• 1/2 cup chopped walnuts or pecans

Preparation:

Peel, core and chop the apples; toss in a bowl with lemon juice. In a separate bowl, combine the brown sugar, cinnamon, and nutmeg; add to the apples and toss to combine.

In another bowl combine flour, sugar and oats. Cut butter into 8 small pieces, and cut butter into flour with a pastry blender or two forks until mixture is crumbly. Stir in the chopped nuts.

Butter a 9-inch square baking dish. Spread apple mixture in bottom of baking dish then sprinkle with flour mixture. Bake at 375° for 30 to 45 minutes, or until apples are tender and topping is lightly browned.

Serve warm or at room temperature, with vanilla ice cream or a little heavy cream, if desired. Cinnamon ice cream, or a dash of cinnamon in your cream is a delightful addition to this recipe!

Jean's Fresh Spinach Salad

Ingredients:

• 1 lb. fresh spinach
• 1 lemon
• 1/4 C white sugar (or to taste)
• 1/3 C olive or canola oil
• 1 pear or apple
• 1 pint of blueberries, blackberries or raspberries
• 1/3 C shredded mozzarella cheese
• 1/2 C pecans or walnuts

Wash spinach and fruit. Squeeze juice from whole lemon, removing seeds. Combine oil, lemon and sugar with a fork in a small bowl. Stir until sugar is dissolved. Slice apple or pear, shred cheese, chop pecans or walnuts if necessary. Dress salad immediately before serving. Top with fruit, cheese and nuts.

This salad is my mother-in-law's classic salad. It's fresh, flavorful and robust! It's always a crowd pleaser.

**Do not make ahead or hope to save leftovers. This salad does not keep well!

Recipes from "Peace Like a River"

Bacon & Pineapple Wraps

1 package of bacon
1 can of no-sugar-added pineapple chunks
toothpicks

Preheat the oven to 350 degrees. Cut the strips of bacon into thirds and drain the can of pineapple chunks. Cover a jelly roll pan (not a cookie sheet, as the juices will roll off) with parchment paper. Roll one piece of bacon around each pineapple chunk and fasten with a toothpick. Place on the pan and cook in the oven for approximately 25 minutes, or to your liking (longer if you would like the bacon to be crispier). I would recommend turning each piece over after 10-15 minutes to fully cook all sides.

For cleanup, just roll up the parchment paper and throw it away! Easy and delicious.

**This recipe can also be done with water chestnuts or dates instead of the pineapple!


Chicken Chili
serves 12

4 cups chopped yellow onions (3 onions)
1/4 cup good olive oil, plus extra for chicken
1/4 cup minced garlic (8 cloves)
4 red bell peppers, cored, seeded, and large-diced
4 yellow bell peppers, cored, seeded, and large-diced
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried red pepper flakes, to taste
1/2 teaspoon cayenne pepper, to taste
4 teaspoons kosher salt, plus more for chicken
4 28-oz cans diced plum tomatoes in puree, undrained
1/2 cup minced fresh basil leaves
8 split chicken breasts
Freshly ground black pepper

For serving:
chopped onions, corn chips, grated cheddar, sour cream

Cook the onions in the oil over medium-low heat for 10-15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Add the tomatoes to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

And this for dessert!

Recipes from Portrait of the Artist

Grilled Naan Pizza

The first time I made pizza on the grill, I followed this recipe: http://www.wholefoodsmarket.com/recipes/2554

but used yellow pepper, cherry tomato, and onion for the veggies. I've decided you can basically make grilled naan pizza with anything, so at our book club meeting we had a variation on the theme:

Ingredients:

Archer Farms Garlic Naan (in the fresh bakery area)

olive oil

pizza sauce

mozzarella cheese (although goat cheese is even better)

whatever toppings you want to make a face on your pizza! (pepperoni, green pepper, onion, cherry tomato, pineapple, ham, etc.)

Directions:

Spread some olive oil on one side of naan and put face down on grill. Let it get a little toasty, spread oil on the side face up, then flip. Immediately start putting your sauce, toppings, and cheese down and let it cook covered for a bit, making sure not to burn the underside. If it is getting dark but the cheese isn't fully melted, pull off the heat (covering with a plate can sometimes melt the rest of the cheese).

Evan's Frozen Sherbet Dessert

Evan made this for me a couple of years ago and I was pleasantly surprised. For someone who isn't usually a big fan of cool whip, this is really tasty!

Ingredients:

3 pints rainbow sherbet (or whatever combination of lemon, lime, raspberry you want)

1 pint cool whip (1 container)

1 tsp vanilla extract

1 cup chopped walnuts

18 3" macaroon cookies

Directions:

Crumble macaroons (in a zip lock), add to cool whip, vanilla, and nuts

Spread half the mixture on the bottom of a 9x12 pan

Spoon on the sherbet

Cover with remaining mixture and smooth evenly

Cover with tinfoil and freeze

Read all about our Portrait of the Artist meeting here.

~Carolyn

Bookettes Love Food, yes we do!

Hey Bookettes!

I hope you don't mind, I started a recipe blog for our little club so we can easily compile all of our recipes over the months (and years) of meetings! I know Solveig has been itchin to make cute lil' recipe books, so this would by no means be taking away from that; this can be our down-and-dirty electronic collection of recipes. Hopefully it will make it easy for people to write up their recipes when they have time, and for Solveig to find them easily if she wants to go ahead with the book idea. If we get enough recipes maybe we'll have to print/create annual recipe books!

If you have recipes you'd like to share from when you host a meeting (you know we all want them!) all you have to do is sign in as a bookette (same username and password as our regular site) and make a post containing all of your recipes. Maybe title your post with the book we were reading at the time? Just a heads up - when you sign in you will now see two blogs listed in the dashboard.

I'm getting hungry just thinking about those bacon/pineapple appetizers... breakfast pizzas... couscous salad... and I could go on : )

~Carolyn