Sunday, April 20, 2014

Basil coulis

Basil coulis

So versatile, can be used to top anything... like your bruchetta, spread in a sandwich, vegetable dip, cheese dip... its your spread on- dip-in...thing :)  (Try it with some tomato soup so yum)

When anyone asks "Whats the green stuff?"  You'll sound so fancy saying, "Oh just a basil coulis"  

Basil coulis
- bunch basil
- 3 green chilies (jalepinos work well, remove seeds)
- garlic
- cumin
- salt
- black pepper
- oil
- lemon

All in a blender until smooth.  
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HEARTy Tomato soup

the all-season favorite, tomato soup.  When i was growing up, I still remember, this was one of my favorite meals my mom made for us.  She made this while raising us in India for a few years.  All three of us, 2 girls + 1 boy, were born in India (aka #fob).  What is that you ask? Its the term often referred by foreign born Asian kids lol; stands for fresh-off-the boat.  I suppose it applies to anyone born outside of their current resident country.  In fact, I'd say it applies to non-Asians the most, since many of "those" generations did travel via boats.  {PS Sterotyping and air quotes are fun, lol I digress.}  Most of us Asians actually traveled via airplanes in the 80s & 90s...soo we would be FOAs?  I do wish they'd serve simple soups on airplanes... like the very simple tomato soup.  Good transitions, huh? :)  Here's my mom's recipe with a twist of Americano

Here are the ingredients and method:

- 5-6 tomatoes on the vine (some recipes call for canned tomatoes, and thats fine too)
- 5 TBS of grated garlic
- 1 small onion, rough chopped
- cumin
- 1/2 stick unsalted butter
- 2 slides of sour dough bread
- bunch cilantro (If cilantro is not your thing, sub it with basil)
- oil (any vegetable oil)
- salt
- black pepper
- cayenne pepper
- 3 cups water (or vegetable or chicken broth)

1) cut tomatoes in halves, core out the guts and put aside. Coat tomatoes in 1-2 TBS of oil and 1 TBS of grated garlic in a roasting pan... roast for ~10 mins in 400degrees
2) roughly chop or break sour dough bread and cilantro (need about 3 TBS of chopped cilantro)
3) Grab a sauce pan, melt butter over low it melts, add cumin, 3 TBS garlic, chopped cilantro, , onions, broken sour dough bread, and the tomato guts.. coat and stir.. let it all marinate over low low heat
4) As the base is cooking in the sauce pan... grab your high power blender... make your basil coulis drizzle
5) Tomatos should be done from the oven... add them to the sauce pan with 3 cups of water...
6) Stir it all together... Ready to work out your biceps? Grab your hand blender and blend away, until you've reached desired consistency. {You can also use your blender jug}
7) Let it cook some more, add salt, crushed black pepper to your taste

Serve warm with a piece of toast + basil coulee drizzle
Freeze the left overs.  Refrigerate left over basil coulee and use it top your bruchetta!
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Tuesday, April 15, 2014

Peach Bellini

Celebrate something special with an elegant peach Bellini. Juicy yellow peaches are pureed and then served with chilled champagne


I cup sugar
One 1-pound bag frozen or canned peaches
Zest of 1 lemon
Champagne or sparkling wine, for serving


Make a simple syrup by adding the sugar and 1/2 cup water to a saucepan and heating over low heat until all the sugar is dissolved. Transfer to another container and allow to cool completely in the fridge.

In a blender, add the peaches, lemon zest and cold simple syrup until smooth.
Refrigerate the mixture until time to serve.

To serve, pour some puree into a champagne flute (approx a quarter - to halfway) and top off with very cold champagne or sparkling wine.

Note: For a virgin drink, replace the alcohol with soda water.

Enjoy this refreshing but very sophisticated drink!

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