Shrimp Ceviche "Cocktail", p.16

Grilled Skirt Steak Tacos with Roasted Anaheim Rajas, p.92

Green Bean Salad, p.292

From Rick Bayless' Mexico One Plate at a Time

Paletas de Agacate y Coco

Paletas de Agacate y Coco

1 Cup water 

1/2 cup sugar (I used two tablespoons liquid stevia)

2 large Haas Avocados, halved, pitted, and peeled

1/3 cup coconut milk

2 Tablespoons fresh lime juice

Pinch of salt

Heat water and sugar in a saucepan to make a syrup. Let cool.

Spoon avocado into a bowl or blender. 

Add sugar water, coconut milk, lime juice and salt to bowl and blend with an immersion blender or blender until smooth. Pour mixture into popsicle holds and freeze for 4 hours or overnight. Makes 5 4 oz popsicles.

J: God, why does my hand always look so weird in these popsicle pictures? Sheesh. This was a tasty meal. Fresh beans from the farmers' market. Oh heck yah.

July 13, 2012

Pork Ribs, Miso-Chili Glaze, Rice, and Pickled Slaw

Manitoba White Fish, Warm Tomatoes, Cilantro Rice, Vegetables

Ate at Elements in downtown Winnipeg

Pollo Al Chilindron (Spanish Chicken with Sweet Peppers), p.408

Sauteed Greens with Garlic and oil, p.299

 from Nancy Harmon Jenkins, The New Mediterranean Diet Cookbook

July 7, 2012

Tandoori-Style Charred Salmon and Asparagus from Serious Eats

Tandoori-Style Charred Salmon and Asparagus

Serves 2
3/4 cup plain yogurt
1 tablespoon freshly grated ginger
2 medium cloves garlic, grated (about 2 teaspoons)
1/2 small hot chili, sliced (optional)
2 teaspoons Garam Masala

1 tablespoon vegetable oil, plus more for the grill if grilling
Kosher salt
2 skinless salmon fillets, about 6 ounces each
1 bunch asparagus, trimmed, cut into spears and blanched for 2 minutes in salted boiling water
Cilantro
Lemon wedges

In a bowl, stir together the yogurt, ginger, garlic, chili, Garam Masala, 1 tablespoon vegetable oil, and salt to taste. Pat the salmon dry with a paper towel, and coat it with the yogurt mixture. Toss the asparagus in the same bowl to coat with the yogurt as well. Cover with plastic wrap and marinate in the fridge for 15 minutes.

Meanwhile, preheat a grill pan or grill over high heat, or preheat your broiler.
lightly grease the grill with some vegetable oil. Wipe off excess marinade, then add salmon asparagus, and lemon quarters to grill.

Grill salmon until well charred on both sides and medium in the center, 3 to 4 minutes on each side, removing asparagus and lemon as it becomes tender (about 5 minutes total for the vegetables).

Sprinkle with torn cilantro and serve with lemon wedges on a bed of rice.

July 6, 2012

Beef Tartare

Roasted Half Chicken, spaetzle, sweet potatoes, currents,  and natural jus

Pork tenderloin, mash potatoes, quince, and brussel sprouts

 

 Ate at Peasant Cookery in the Exchange District in Winnipeg.

Zucchini Ricotta Cheesecake adapted from Heidi Swanson’s 101 Cookbooks.com

Backyard Greens Salad

Zucchini Ricotta Cheesecake
Serves 8
2 cups zucchini, unpeeled & grated
1 teaspoon fine grain sea salt
2 cups ricotta cheese
1/3 cup goat cheese
1/2 cup freshly shredded Parmesan cheese
2 shallots, chopped
2 cloves garlic, chopped
1/4 cup fresh dill, chopped
zest of one lemon
2 large eggs, well beaten
½ cup grated Gruyère
drizzle of olive oil

Preheat oven to 325F degrees, racks the middle. Butter/oil a 9-inch springform pan. In a strainer, toss the shredded zucchini with the salt and let sit for ten minutes. Now aggressively squeeze and press out as much moisture as you can. Set aside.

In the meantime, combine the ricotta cheese, goat cheese, Parmesan cheese, shallots, garlic, dill and lemon zest in a medium bowl. Stir in the eggs and continue mixing until well combined. Now stir in the shredded zucchini. Fill the springform pan with the ricotta mixture and place on a baking sheet. Place in the oven and bake for sixty minutes. If there is any moisture left on top of the cake at this point, carefully use a bit of paper towel to dab it off. Now sprinkle with the Gruyère cheese and return to the oven for until the Gruyère cheese is melted and the cake barely jiggles in the center (it will set up more as it cools). If the cake is baked and set, but the top isn't quite golden, put it under the broiler, for just a few minutes to get a bit more colour on top. Remove from the oven and let cool five minutes, then release the cake from its pan. Cool completely, serve at room temperature drizzled with a bit of olive oil and a few sprigs of dill.

Notes: I used a 9- inch springform, although Heidi called for a 7-inch, because that was all I had, but it will rise more in a 7-inch. I also added a teaspoon of extra salt to the cake mixture.