Tag: recipes

Pickled Pepquinos with Daikon and Carrots

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What is Pepquino, you may ask? That’s what I thought as saw these tiny vegetables looking like micro watermelons. Freaks of nature or genetically engineered? Pepquinos are a native and ancient species  from South America and marketed and brought to world by the Dutch company Koppert Kress.

Looking like watermelon on the outside, they are green on in the inside and have a sour like cucumber taste. You can pop them in your mouth raw , or pickle them, as I did.I can even imagine a fantastic cucumber like martini.Use your foodie imagination. I wanted to play with sweet and sour with some acidity. Pepquinos Availability is from April to November .

I cant go throughout summer without canning or pickling something and I quickly went to work on the Pequinos. I had some Daikon Radish and rainbow hued carrots , which once in the hot brine gave the liquid a pinkish hue. I love my relish and have been eating it with sandwiches, cheeses, pates, etc. You can process the batch or just refrigerate immediately if you plan to serve and consume within the next few weeks. The Pepquinos will definitely be a conversation starter with your guests.

Pickled Pepquinos with Daikon and Carrots
 
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A pickled relish with the micro fruit Pepquinos.
Author:
Recipe type: Appetiser
Ingredients
  • 8 oz Pepquinos
  • 4 rainbow hues carrots , peeled and sliced into rounds
  • 1 yellow onion sliced into rings
  • ½ of a large Daikon Radish, peeled and cut into strips
  • ⅓ cup Kosher Salt
  • Brine solution of 1 part sugar to 2 parts vinegar
  • 2 dried chili peppers per canning jar
  • 1 tablespoon mustard seeds
Instructions
  1. Prep your vegetables .
  2. Wash your Pepquinos.
  3. Peel and slice your carrots, onions and Daikon radish.
  4. In a bowl add your Pepquinos,onions, carrots, Daikon . Add Kosher salt and cover with cold water.Chill overnight or for at least 4 hours.
  5. Drain vegetables.
  6. In a sauce pan heat vinegar and sugar with mustard seeds and dried chilies.Heat until a boiling.
  7. Prep and sanitize your jars (in hot boiling water).
  8. Pack your vegetables in to the jars and put the hot brine over the vegetables. Slide the dried chilies into the jar and add the lids.
  9. From this point you can refrigerate to eat immediatlety or process in a water batch for about 7-10 minutes. Don't over-process as you want the vegetables to remain crisp.
Notes
You can either process in a hot water batch to put up or refrigerated to consume immediately.Lasts a few weeks refrigerated.
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Fried Squash Blossoms…Tasty and Beautiful

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I remember when I first heard about fried squash blossoms. It was many years ago and my roommate Anita was going on about how fabulous this Italian woman’s fried flowers were in her recent travels. Having no foodie point of reference on them, I thought the concept of eating fried flowers was kind of gross. Boy was I wrong. As my tastebuds  became more sophisticated, I see the charm in this beautiful delicacy nature offers up from the Zucchini plant. I love the scene in the movie Eat Pray Love where Julia Roberts character shares a meal of fried squash blossoms while learning Italian from her tutor. They camera zooms into them cutting into the juicy  and cheesy fried treat and it looks so delicious.

These days I’m trying to launch my own off premise catering services, and have been having some great success. So while shopping in a restaurant supply depot for supplies to test for an upcoming event , I came across a large clam shell of squash blossoms in the produce section. I knew I wanted to stuff them with a spiced and herbed goat cheese and devour. I worked for a chef who bemoaned the fact that people fried them and preferred them in their raw state. There is a lot you can do with them, but fried is always good.

I am not a huge fryer but lately have been playing around with fried items, as I find they go over well at parties both large and small. I wouldn’t offer up these fried blossoms for a huge event , but say a dinner for no more than ten people as a starter . I find using club soda for me when frying, makes the batter pure perfection and provides a real crunchiness almost like a tempura . My new favorite secret ingredient is a Eastern European spice and vegetable blend you can find throughout Chicago called Vegeta. I throw it in everything from soups to eggs as a great flavor enhancer. Vegeta worked really well in this recipe. So those are my tricks or trucos. Also if  you want perfection and less mess, use a piping bag to stuff your flowers. Your work will go quicker.


Fried Squash Blossoms...Tasty and Beautiful
 
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Fried Squash blossoms stuffed with goat cheese.
Author:
Recipe type: appetiser
Serves: 4-6
Ingredients
  • For the Stuffing
  • 1 egg lightly beaten
  • 12-18 zucchini flowers ( some may be larger or smaller)
  • 6-8 oz of goat cheese depending on amount / size of zucchini flowers
  • ¼ cup grated Parmesan
  • a dash of grated nutmeg
  • 2 teaspoons dried or fresh chives
  • 2 tablespoons Vegeta * optional
  • salt and pepper to taste
  • For the Batter
  • ½ cup all purpose flour
  • 2 eggs lightly beaten
  • 4 tablespoons cold club soda
  • Olive Pomace Oil to fry
Instructions
  1. Batter
  2. In a small bowl mix , beat the 2 eggs.
  3. Gradually add the flour to incorporate.
  4. Then add the cold Club Soda.
  5. With a wire whisk, mix until batter is smooth and not lumpy.
  6. Set aside and allow to sit.
  7. Gently clean your zucchini flowers and remove the stamens inside which cause bitter taste. Be careful as to not soak or wilt your your flower.
  8. Pat dry any moisture.
  9. In a bowl mix / cream your cheeses and spices with the 1 beaten egg.Mix completely until you have smooth incorporated mixture that is thick enough to pipe. If mixture is too runny add more goat cheese.
  10. Place mixture in a piping bag with tip.
  11. Carefully open and pipe goat cheese mixture into each blossom leaving enough room at the top to twist the ends close.
  12. Prepare your fry pan or deep fryer with enough oil to fry.
  13. Wait until oil is ready by dropping a bit of batter and watching to see if it sizzles and bubbles. Heat should be medium high.
  14. Drop each blossom into the batter and then into the hot oil. Turn after a minute or two to cook the other side. Blossom should be golden and crispy and heat should be high enough but not not too high. Careful in frying and turning as to not loose the cheese stuffing.
  15. Remove with a slotted spoon and transfer to a dish lined with paper towels to absorb excess oil.
  16. Sprinkle with salt while hot and serve.
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Sweet Potato and Pineapple Churros with Land O Lakes Cinnamon Sugar Butter Spread

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One of the first posts I ever wrote for my blog years ago,was a sweet potato Churro. I loved the rich flavors of sweet potato and cinnamon , formed into a stove top dough, and deep fried into a crispy treat. Churros originated in Spain and are a beloved treat worldwide, best served warm. Most often you serve them accompanied by a dense hot chocolate. So when several  other bloggers and I were asked to to create a recipe from General Mills with a new product from  Land O Lakes containing, sugar, cinnamon, and butter I immediately thought of those delicious Churros from years ago. However this time I decided to add pineapple to mix for a more playful twist. And rather than a chocolate sauce accompaniment, I concocted a zesty sweet glaze of reduced white balsamic , honey, and ginger to enhance the sweet potato , pineapple and cinnamon. I’m obsessed with infused Balsamic glazes these days to perk up salads and desserts. And what better product than Land O Lakes Cinnamon Sugar Butter Spread to use in a Churro, as the basic preparation involves cooking your liquids and butter to a boil, then adding then flour, and eggs to make a dough. similar to a pate a choux. The added sweetness is an extra bonus for the not overly sweet dessert.


Sweet Potato and Pineapple Churros with Land O Lakes Cinnamon Sugar Butter Spread
 
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A deep fried pastry made with Land O Lakes Cinnamon Sugar Butter Spread.
Author:
Recipe type: Dessert
Ingredients
  • ½ cup mashed sweet potato
  • ½ cup crushed pineapple
  • 1 cup water
  • 2 tablespoons brown sugar
  • ½ tsp salt
  • ½ tsp vanilla extract
  • ⅓ cup Land O Lakes Cinnamon Sugar Butter Spread
  • 2½ cups flour
  • 2 eggs beaten
  • ¼ sugar mixed with cinnamon optional to dust or use Honey Ginger Balsamic Glaze.
  • Vegetable Oil for frying
Instructions
  1. In a food processor combine water,salt, vanilla,sweet potato and pineapple. Puree until smooth.
  2. In a heavy bottomed sauce pan combine the liquid mixture with the Land O Lakes Cinnamon Sugar Butter Spread. Bring to a boil. Remove from heat.
  3. Gradually add flour and stir with a wooden spoon to incorporate completely.
  4. Add beaten eggs and mix quickly until incorporated.
  5. Normally this dough should form a ball and pull away from the edge of the pan, but the sweet potato mixture makes it a little more sticker to do so. Just be sure your dough is well formed and all ingredients are incorporated fully.
  6. Add your still warm/hot dough to a durable piping bag with with a star tip.
  7. Heat vegetable oil in a fry pan or deep fryer. Oil should be very hot at at bubble when tested with a bit of dough.
  8. Pipe your churros either into long lengths or short ones into the hot oil.
  9. Fry until golden turning with a slotted spoon.
  10. Drain on paper towels.
  11. Dust with cinnamon sugar and drizzled Honey Ginger Balsamic Glaze on top.
  12. Serve warm.
Notes
You will need piping bags and a large star shaped tip. You can make about 35 mini Churro bites or 20-24 regular long churros. Use a neutral flavored oil suitable for frying. Make sure your oil is very hot.
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The accompanying Honey Ginger Balsamic Glaze can be used on a variety of recipes. Think savory or sweet.

Honey Ginger  White Balsamic Glaze

Combine 3/4 cup White Balsamic Vinegar, 1 1/2 inch of fresh peeled ginger root, 2 tablespoon raw honey, and 1 cinnamon stick. Bring to quick boil and reduce heat to a simmer. Simmer until reduced and thickened. Strain mixture and let cool. Store in a squeeze bottle and refrigerate.

For more information on Land O Lakes Cinnamon Sugar Butter Spread please visit:

Land O Lakes website: http://www.landolakes.com/
Land O Lakes Facebook: http://www.facebook.com/LandOLakes
Land O Lakes  Twitter: http://www.twitter.com/LandOLakesKtchn

Disclosure:  This is a sponsored post from General Mills, but all opinions and original recipes  are my own.

Homemade Curry Ketchup

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Ketchup gets a bad rap. People abuse it to mask sub par food, or load it onto junk food. I mean can you imagine a burger without it? And lets not even mention the sugar content or high fructose corn syrup in most commercial brands. I have always liked ketchup, but wasn’t the type to quickly reach for it to drown everything on plate.However , when Certain Someone first took me to his house in Germany, I fell in love with Curry Ketchup. It’s a German thing and when you go, you must have a Currywurst. Your taste buds will thank you. Needless to say every time we go, or Certain Someone goes, I bring back huge bottles of the stuff.

The other day I catered an event and still had a few leftover very ripe  tomatoes that needed to be used quick. In addition, my organic delivery service gave me a large bag of tomatillos, those small green tomatillos that are covered in a protective leaf covering, and used in Mexican food. I wanted to use them all together and immediately ketchup came to mind. Now if you cant get tomatoes, don’t worry, just use the tomatoes you have on hand, or add some regular green tomatoes for a kick.  Enjoy the freshest, natural taste you can imagine making your own ketchup. Your body will be grateful and your loved ones will appreciate the taste and effort.


Homemade Curry Ketchup
 
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A ketchup with a spicy curry kick.
Author:
Recipe type: condiment
Ingredients
  • 2-2½ pounds ripe tomatoes ( can mix red, green, tomatillos) cut into quarters. Do not peel.
  • 2 tablespoons apple cider vinegar
  • ¼ cup light brown sugar
  • 1 inch fresh ginger peeled and chopped
  • 2 tablespoons curry powder
  • 2 Black Cardamon pods
  • 3 Star Anise
  • 3-4 cloves
  • 2 dried Thai Chilies
  • 1 teaspoon onion powder
  • Salt to taste
Instructions
  1. In a heavy bottomed sauce pan, add quartered tomatoes, and all the spices, vinegar.
  2. Turn heat to medium high to get a simmer.
  3. Reduce heat to lowest setting and slowly cook for approx 1 hour . The ingredients should break down and start to liquefy. Be sure to stir often to prevent sticking and burning.
  4. Take a fine wire mesh strainer or a food mill and strain the mixture into a bowl. Be sure to press and extract all the liquid and pulp, while leaving the skins, and spices the strainer.
  5. You should have a thick like sauce. If not thick enough add the strained sauce to a sauce pan and continue to reduce until thickened to the right consistency. Be sure to stir often.
  6. Pour into a clean glass jar and allow to cool.
  7. Refrigerate and use within 2 weeks.
  8. Make approx 2 cups.
Notes
Keeps 2 weeks refrigerated. You can adjust the spices to make more or less heat and spice according to your tastes.
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Jassn Ceramic Knives Giveaway and Vegetable Fried Rice

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Last spring I had the pleasure of meeting with representative of Jassn Ceramic Knives at the International Housewares Show. Over the months we started a dialogue. The whole use of Ceramic Knives is new to me. Admired form afar, but never had the opportunity to try them, let alone own them. As a food blogger, I admit I have a lot of knowledge about food related items, but still have so much more to discover and learn. Mikal was kind enough to send me a set and we talked about how I can spread the word about this great company. Whats sets Jassn apart for me from other ceramic knives is the sheer beauty. As a visual person I was blown away by the beauty of the knives. Particularly , this set called the Four Seasons.

Beautiful, strong and tough.  I was an added bonus to know that ceramic knives have a longer longevity than other knives, stay sharper, and are just below a diamond in hardness. They wont interact with your foods, absorb odors, and are non porous. All wins for when you work in the kitchen.Ceramic knives are to used only for fruit, vegetables, and fish without bones. I decided to give my knives a whirl while chopping vegetables for a delicious vegan fried rice.

Here is the recipe as promised for the Vegetable Fried Rice.

In addition I will be offering a giveaway to my readers for a 5 inch ceramic  Jassn Knive with a $45 MSRP. Please leave a comment and spread the word. I will chose one winner July 10, 2011.

 

All of my readers are eligible for a 15% discount for purchasing Jassn Ceramic Knives . Use the discount code coco-cooks.Click Here.

 

Vegetable Fried Rice
 
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A Vegetable based Fried rice. Fried rice varies within the Asian and other communities. Its a great way to use whats on hand or leftovers. No hard and fast rules here, except the rice must be at least a day old, and refrigerated.
Author:
Recipe type: Entree , Side
Serves: 2-4
Ingredients
  • 2-3 cups of cooked rice ( 1 day old or more, refrigerated)
  • ½ cup sliced cabbage
  • ½ cup died carrots
  • ½ cup zucchini
  • ½ cup onion
  • ½ cup mushrooms
  • 1-2 cloves minced garlic
  • 2 eggs beaten
  • ⅛ cup Soy Sauce
  • 2 tablespoons vegetable oil
  • 2 tsp Fish Sauce to finish
Instructions
  1. In a separate skillet fry your beaten egg and set aside. Slice into slivers.
  2. Heat wok or skillet with the 2 tablespoon vegetable oil. Add onions and cook until almost translucent.
  3. Add zucchini, carrots, mushrooms, garlic, cabbage. Cook until softened.
  4. Crumble cooked refrigerated rice until loose, and add to pan with vegetables.
  5. Stir until vegetables and rice are mixed.
  6. Add cooked egg.Stir in.
  7. Add Soy Sauce and cook a few more minutes.
  8. Finish with Fish Sauce . Cook 1 minute and remove from heat. Serve hot.
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