Warm Mashroom recipe

INGREDIENTS

1 tablespoon olive oil

1 1/2 cups sliced fresh mushrooms

1 clove garlic, chopped optional

2 1/2 tablespoons olive oil

2 1/2 tablespoons balsamic vinegar

salt and pepper to taste

1 (10 ounce) package baby greens mix

PREPARATION

1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add mushrooms, and cook stirring until soft. Continue cooking until the juices from the mushrooms have reduced to about 2 tablespoons. Stir in the remaining olive oil, balsamic vinegar, salt and pepper until evenly blended. Turn off heat, and let the mushrooms sit in the pan until they are just warm, but no longer hot - otherwise the greens will wilt too much.
2. Put the baby greens into a serving bowl, and pour the warm mushroom mixture over them. Toss to blend, and serve immediately.

Elaine's Big Garden Salad

TIME

Total Time: 5 mins


INGREDIENTS

10 ounces butter lettuce, torn into bite-size pieces

1 1/2 cups pear tomatoes

2 medium carrots, sliced paper thin on the bias

1/2 medium English cucumber, halved lengthwise and sliced paper thin on the bias

1 cup thinly sliced radishes
Herbed Buttermilk Dressing

INSTRUCTIONS

1. Combine all ingredients except dressing in a large bowl and toss thoroughly. Divide among 8 plates and drizzle with desired amount of dressing.

Falooda ice cream

Ingredients:

Sewian (Semia) - 1 cup appx

Water- to soak the sewian

China Grass - a handful

Water - 1 Cup

Any food color - 1 pinch (red/green would be the best)

Sugar - 2 tsp

Milk - 3/4 cup

Water - 1/4 cup

Sugar - 2 tsp

Cashew nut - 1/2 cup

Sugar - 1/2 cup

Rose Syrup

Kas Kas - 2 tbsp (soaked in 1/4 cup water) ( I don't know what this is

called in English)

Mixed Fruits - 1 cup (diced)

Vanilla Ice Cream - 1 scoop for each serving

Cherry - for garnish

Preparation:

Boil China Grass (Agar Agar) in water until it is molten. Add sugar and food color. Strain it and pur it in a bowl and leave it in the refrigerator for 3-4 hrs for setting.

Boil Sewia in water until it is cooked and keep it aside to cool.

Heat sugar until it is light brown and add cashew nuts to it. When the sugar melts and completely covers the cashew nut, take it off from the stove and keep aside for cooling. After it is cooled, crush it with something heavy, so that you get crystal like pieces for garnish.

Mix 3/4 cup pastuerized milk with 1/4 cup water and sugar and keep it aside.

For Serving 1 glass :

Pour a little rose syrup in a glass (abt 1 1/2 tbsp) and spread it around the glass, so that red color decorates the glass. Add a little kas kas and some semia to the glass. Pour some milk+water mixture, so that it fills about 1/2 the glass or less. Add some mixed fruits and china grass (sliced into small pieces). Put some caramelized cashew mix. Add a scoop of ice cream, garnish with caramelized cashew, rose syrup and cherry.

Serve and Enjoy Cooolllllllll Falooda ice cream

Strawberry Ice Cream Recipe

Ingredient:

pint fresh strawberries, hulled and chopped

1 tablespoon fresh lemon juice

2 large eggs

1 cup sugar, divided

2 cups heavy whipping cream

1 cup milk

1 teaspoon vanilla extract

Instruction:

1. Combine strawberries, lemon juice, and 1/4 cup sugar in a mixing bowl, set aside in fridge for 1 hour.
2. In large mixing bowl beat eggs until light and fluffy, about 2 minutes.
3. Gradually add 3/4 cups sugar, mixing well. Stir in milk and vanilla and mix well.
4. Add strawberries with juice and mix well.
5. Gently stir in whipping cream just until combined.
6. Pour into ice cream maker and follow manufacturer's instructions.
7. I use a Donvier ice cream maker that doesn't require ice or salt and it works great!

Raspberry Kirsch ice cream

TIMEING

Total Time: 30 mins, plus freezing time

Active Time: 10 mins


INGREDIENTS

1 cup granulated sugar (YOU CAN USE SUGAR FREE ALSO)

2/3 cup water

5 half-pint baskets raspberries (about 6 to 7 cups)

Kirsch, to taste (optional)

INSTRUCTIONS

1. Combine sugar and water in a small saucepan and bring to a boil over high heat, stirring until sugar is completely dissolved. Set syrup aside to cool slightly.
2. Purée raspberries in a food processor or blender until smooth. Pour through a fine mesh strainer, pressing on the solids with a spoon or spatula to remove as much liquid as possible (do not push the seeds through). Discard the seeds and solids.
3. Combine raspberry purée and syrup and, if using, a few drops of Kirsch. Cover mixture and place in refrigerator to chill thoroughly, at least 3 hours or overnight.
4. Freeze raspberry mixture in an ice cream maker according to the instructions. The sorbet will keep in the freezer for up to 1 week.

Black bean Cake

TIME

Total Time: 25 mins


INGREDIENTS

1/4 cup finely ground yellow cornmeal

2 (15-ounce) cans black beans, drained and rinsed

2 medium garlic cloves, finely chopped

1 large egg

1/2 cup plain breadcrumbs

1/2 cup fresh cilantro, coarsely chopped

1/2 cup white onion, finely chopped

4 teaspoons hot sauce

4 teaspoons kosher salt

1/4 cup canola or vegetable oil

For the avocado cream:

1 medium avocado, cut in half lengthwise, peel and pit removed

1/2 cup fresh cilantro, coarsely chopped

1/4 cup sour cream

2 tablespoons freshly squeezed lime juice

To assemble:

6 fried eggs

INSTRUCTIONS

1. Heat the oven to 300°F and arrange a rack in the middle. Place cornmeal in a shallow dish and set aside.
2. Place beans, garlic, egg, breadcrumbs, cilantro, onion, hot sauce, and salt in the bowl of a food processor fitted with a blade attachment. Pulse until incorporated and beans are broken down but some whole beans remain, about 15 pulses. Scrape down the sides of the bowl with a rubber spatula during processing.
3. Form 6 (3-inch) patties and dust each patty on both sides with cornmeal. Place on a baking sheet.
4. Heat oil in a large frying pan over medium-high heat until shimmering, about 2 minutes. Place 3 patties in the pan and fry until golden, about 3 to 5 minutes. Flip and repeat on the second side. Transfer to a baking sheet and place in the oven to keep warm. Repeat with remaining patties.

For the avocado cream:

1. Place all ingredients in the bowl of a food processor fitted with a blade attachment and process until smooth. Season with salt.

To assemble:

1. Place bean cakes on serving plates. Top each with a fried egg and 2 tablespoons of the cream.

Salmon recipe

TIME

Total Time: 25 mins, plus plank-soaking time


INGREDIENTS

1 (14- to 16-inch-wide, 7-inch-long) cedar plank

3 medium lemons, cut in half horizontally

2 teaspoons olive oil

3/4 cup whole-milk plain Greek yogurt (7 ounces)

1/2 cup fresh chives, finely chopped

1/3 cup fresh tarragon leaves, finely chopped

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 salmon side (about 2 1/2 pounds), skin-on and pin bones removed

INSTRUCTIONS


1. Place the plank in a large, shallow baking dish or roasting pan, cover with water, and weigh down with a heavy can or plate to completely submerge. Squeeze lemon halves into the water, then drop in squeezed halves. Soak the plank for at least 1 1/2 hours or up to 12 hours.
2. Heat the broiler to high and arrange a rack in the middle. Remove the plank from the water, pat dry with paper towels, and place on a baking sheet. Drizzle olive oil on the top side of the plank and set aside.
3. Combine all remaining ingredients except salmon in a medium bowl and stir until evenly mixed. Rinse salmon, pat dry with paper towels, and lay fish skin side down on the plank. Season well with salt. Evenly coat salmon with 1/2 cup of the yogurt mixture.
4. Place salmon in the oven and broil until the flesh springs back when touched but is not hard and the yogurt is starting to brown, about 16 minutes. Serve immediately, with remaining yogurt mixture passed on the side.

Egg salad sandwhich

TIME Total Time: 5 mins

INGREDIENTS
8 (1/2-inch-thick) slices pain au levain or other hard country bread (about 1/2 a loaf),
toasted 12 stalks grilled asparagus
8 grilled scallions,
cut in half crosswise 3/4 cup
Egg Salad Gribiche 4 slices cooked bacon,
crumbled

INSTRUCTIONS

Top 4 slices of bread each with 3 stalks of asparagus and 4 scallion halves (trim the length of asparagus and scallions as needed). Spoon 3 tablespoons of Egg Salad Gribiche over the vegetables, and sprinkle crumbled bacon over the sauce. Top with remaining slices of bread and serve. Beverage pairing: Weingut Johann Donabaum Bergterrassen Federspiel Riesling, Austria. Vegetables, creamy egg salad, and bacon—not too many wines can bring that all together, except for Riesling. This one, from Austria, has enough cool-climate edginess to handle the asparagus and scallions, along with a little mineral smokiness to pick up the bacon and enough body to stand up to the egg salad.

Guava Batida

TIME

Total Time: Under 5 mins

INGREDIENTS

1 (11-1/2-ounce) can guava juice
1/2 cup condensed milk
3 ounces cachaça
1 1/2 cups ice

INSTRUCTIONS

Place all ingredients except ice in a blender and blend on high for 30 seconds. Add ice and blend until just smooth. Serve immediately.