Tuesday, Jul. 07, 2009

These exotic recipes may find a place in your recipe box

Coconut Panna Cotta with Gingered Pineapple

Coconut Panna Cotta:

4 cups coconut milk

4 1/2 cups heavy whipping cream

3 packets plain gelatin

1 1/2 cups granulated sugar

2 tablespoons vanilla

Dissolve gelatin in 1/2 cup of cream; allow to soften. Heat milk, cream sugar and vanilla until dissolved. Add gelatin and whisk well. Strain and pour into glasses. Allow to set in the refrigerator for 3 hours.

Gingered Pineapple: Puree 3 cups pineapple, 2 tablespoons brown sugar and 1 tablespoon ground ginger, using a hand blender.

To Serve: Layer the gingered pineapple on the coconut panna cotta.

-- Jax Fish House in Denver

Tostones

3 green plantains

Oil for frying

Garlic powder

Salt

Slice the peeled plantains diagonally into 1-inch slices. Fry the slices over medium heat until they soften. Remove from oil and drain on paper towels.

Using a tostonera (a press), slightly mash each piece to about half-inch in thickness. If a tostonera is not available, insert the pieces between a folded piece of wax paper and press down using a saucer. (It is best to press all the pieces first before going on the next step.)

Dip each piece in warm salted water and fry again until crispy. Remove from the oil and drain on paper towels. Salt them.

Tostones may be served with ketchup (kid's favorite) or with garlic sauce.

Pommes Dauphine

2 russet potatoes

2 tablespoons unsalted butter

1/2 teaspoon salt

1/3 cup all-purpose flour

2 large eggs

Vegetable oil for deep-frying the potatoes

2 ounces caviar, optional

1. Bake the potatoes in a preheated 425-degree oven for 50 minutes to 1 hour, or until they are soft. Halve them lengthwise and scoop the potato out of the shells with a spoon. Force the potato mixture through a ricer or a food mill into a large bowl.

2. In a saucepan, combine the water, butter and salt. Bring to a boil, then stir in the flour all at once.

3. Reduce the heat to low and beat the mixture vigorously with a wooden spoon for 3 minutes, or until the paste pulls away from the side of the pan and forms a ball.

4. Remove the pan from the heat, add the eggs, 1 at a time, beating after each addition, and beat the mixture until it is smooth and shiny.

5. Add the potatoes and beat the mixture until it is combined well.

6. Place the mixture in a baking pan and chill 1 hour.

7. Once chilled, cut out 1-2 inch rounds with a cookie cutter.

8. In a deep fryer or large kettle heat 2 inches of the oil until it registers Fry the croquettes, turning them with a slotted spoon, for 3 minutes, or until they are crisp, golden, and cooked through, transfer them as they are fried to paper towels to drain, and sprinkle them with the salt. Serves 4.

Note: Add a dollop of caviar on top if you're feeling rich.

-- Recipe courtesy of California Caviar Company

There will be a bit of pistachio paste left over: Stir it into your next batch of brownies. This recipe is from Epicurious.com.

Chocolate-Pistachio Torte with Warm Chocolate Ganache

Pistachio paste:

12 ounces shelled unsalted natural pistachios (untoasted; about 2 2/3 cups)

2 tablespoons sugar

2 large egg whites

Torte:

12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

1/2 cup (1 stick) unsalted butter, room temperature

6 large eggs, separated

1/4 teaspoon salt

2 tablespoons sugar

2 tablespoons (packed) golden brown sugar

Ganache:

2 cups heavy whipping cream

15 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Chopped pistachios

1. For pistachio paste: Finely grind nuts and sugar in processor. Add egg whites and blend well. (Can be made 3 days ahead.) Transfer to small bowl; cover and refrigerate.

2. For torte: Preheat oven to 350 degrees. Butter 8-inch-diameter springform pan. Line pan bottom with parchment paper; butter paper.

Place chocolate in medium metal bowl that is set over a saucepan of simmering water; stir until chocolate is melted and smooth. Remove from over water. Cool chocolate to lukewarm.

Measure 1/3 cup pistachio paste and transfer to small bowl; cover and reserve for another use.

Place remaining pistachio paste in large bowl; add butter. Using electric mixer, beat until blended. Beat in egg yolks, then melted chocolate.

Using clean dry beaters, beat egg whites with salt in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until firm peaks form. Sift brown sugar over and fold in.

Using flexible rubber spatula, fold egg-white mixture into chocolate mixture in 4 additions; transfer batter to prepared pan.

Bake torte until center is slightly puffed and tester inserted into center comes out with some batter still attached, about 1 hour. Cool torte completely in pan on rack. (Can be made 1 day ahead.) Cover and let stand at room temperature.

For ganache: Bring cream to simmer in small saucepan. Remove from heat; add chocolate and whisk until smooth. (Can be made 1 day ahead.) Chill. Rewarm before using.

Cut torte into wedges; place on plates. Pour warm ganache over. Sprinkle with pistachios and serve. Makes 12 servings

Sweet citrus and dates, in season throughout the West all winter long, pair beautifully with bitter radicchio. Tangelos and blood oranges would also work well in this recipe from Sunset magazine.

Assemble the ingredients for this salad the morning of the party -- segment the citrus, slice the dates, chop the almonds, shave the cheese into curls with a vegetable peeler -- and then toss them together when you're ready to serve, to keep the dates from getting mushy. The dressing can be made up to 1 week ahead and chilled.

Radicchio Salad with Citrus, Dates, Almonds and Parmesan

1 garlic clove, minced and mashed to a paste with 1/2 teaspoon coarse kosher salt

1/2 teaspoon freshly ground black pepper

3 tablespoons balsamic vinegar

6 tablespoons extra-virgin olive oil

3 grapefruit

3 navel oranges

11/2 cups pitted whole dates (about 15)

2 large heads radicchio, torn into bite-size pieces

1 cup parmesan cheese shavings (each about 1 in.; see Notes), divided

3/4 cup roasted almonds, divided

1. In a small jar with a tight-fitting lid, combine garlic paste, pepper, balsamic vinegar, and olive oil. Cap jar and shake vigorously until dressing is emulsified.

2. With a small, sharp knife, cut ends off grapefruit and oranges. Working with 1 fruit at a time, set it cut side down on a cutting board. Following curve of fruit with knife, slice off peel and white pith. Cut between inner membranes and fruit to release segments; put them in a large bowl. Discard membranes and peel. Pour off juices (or just pour into a glass and drink) to keep salad from getting soggy.

3. Thinly slice dates and add to bowl along with radicchio, 1/2 cup parmesan shavings, and 1/4 cup almonds. Pour dressing over salad; toss thoroughly to coat. Turn salad onto a large platter or into a bowl and top with remaining 1/2 cup parmesan and 1/2 cup almonds.

Makes about 25 servings (serving size: 2/3 cup), each with 130 calories, 4 grams protein, 8 grams fat, 13 grams carbohydrates, 161 mg sodium, 4 mg cholesterol, 2 grams fiber.