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FOOD + DRINK RECIPES + menus

The One-Ingredient Frozen Banana Ice Cream

frozen banana ice cream

frozen banana ice cream

When I read about this neat trick on The Kitchn, I said Eureka! I feel bad about throwing out ripe bananas. Now I found a great way to not waste food, eat more healthier dessert and at the time, to get the feeling of eating ice cream. All that, without the added calories. It sounds to good to be true but by reading the comments on The Kitchn, they are not joking.

The trick is simple, you wait until your bananas are well frozen. Cut them in small pieces. Then, you whiz it up in a blender or food processor until you get a custard-like texture. For a twist, you can add a tablespoon of peanut butter. You can eat it right away or put back in the freezer your banana ice cream. I will make my batch.

+ Get the step by step instructions for the one-ingredient ice cream recipe at the Kitchn

FOOD + DRINK RECIPES + menus

Miso Udon Noodle Soup

miso udon noodle soup by jaden hair of steamy kitchen

miso udon noodle soup by jaden hair of steamy kitchen

Looking at this Japanese style soup made by Jaden Hair of Steamy Kitchen brings back nice memories. We tasted so many miso soups on our trip. The great thing is that they were always different.

And who can resist the view of fresh vegetables? I just need to find a place in Montreal that sells shimeji mushrooms, or white beech mushrooms to be ready to make this soup.  If you have the ingredients on hands, it will only take you 15 minute to prepare it. The shimeji mushrooms lose their bitterness when you cook them and take a nutty flavor. They maintain a slightly crunchy texture.

+ photo: Udon Miso Noodle Soup recipe at Steamy Kitchen

FOOD + DRINK RECIPES + menus

Yummy Strawberry Prosecco Sorbet and Watermelon Sake Popsicles

Prosecco Sorbet and watermelon sake popsicles :: recipes on Imbibe magazine

Prosecco Sorbet and watermelon sake popsicles :: recipes on Imbibe magazine

More delicious desserts to beat the heat. This time, I browsed the food, mixers and garnish recipes on Imbibe magazine. You can declined the Strawberry Prosecco Sorbet into a granita, if you prefer.  Ellen Jackson saiys that the delicate balance of strawberries and sugar is the key to playing up the frizzante, Prosecco’s lightly sparkling quality, in this delicious sorbet. You only need 5 ingredients to make this sorbet.

For a pool party, the Watermelon Saké Popsicles will be a hit. Ellen said that the popsicles are best made the morning of the day they’re going to be eaten. Her recipe makes 8 to 10 popsicles. So make sure you have enough pop molds.

SOURCING:
+ Strawberry Prosecco Sorbet by Ellen Jackson for Imbibe – photo by Stephen Jackson
+ Watermelon Saké Popsicles by Ellen Jackson for Imbibe – photo by Stephen Jackson

FOOD + DRINK RECIPES + menus

Asian Grill Recipes for your Next BBQ

asian grill recipes as seen on sunset magazine - june 2010

asian grill recipes as seen on sunset magazine - june 2010

If you are looking for something different to grill on your BBQ, why not get inspired by Asian cooking. I would serve the Five-Spice Chicken Noodle Salad into a big bowl placed on a tray. And the tray will also hold the bowl of Chile Lime Dressing. Serving the dressing in individual bowls will be aligned with how they serve food in Japanese restaurants.

And talking about Japanese food, you can’t go wrong if you serve Japanese Tofu Skewers on Soba. It’s healthy! You alternate the nigari tofu with alternating with green onions and shiitake mushroom caps.

These two recipes appeared on the June 2010 issue of Sunset magazine. You will find drink pairings by Sara Schneider online. And they proposed three more delicious Asian grill recipes.

SOURCING:
+ Photography by Annabelle Breakey – food styling by Karen Shinto for Sunset magazine

FOOD + DRINK RECIPES + menus

Delightful Mondays: Pea and Mint Soup

pea and mint soup recipes :: challenge inspired by Donna Hay

pea and mint soup recipes :: challenge inspired by Donna Hay

This week, I highlight a group of foodies with a monthly recipe challenge. Their monthly challenge is a twist on a Donna Hay’s recipe. You can vote for the winner. The winner will select next month’s challenge recipe. I featured these two for their awesome food presentation.

+ Rebecca of So Long and Thanks for all the Food deconstructed the recipe for a picnic. Her take was that all the ingredients could become a spread to eat outside with crackers. She put the three different preparations in small bottles. Then, place the bottles in a basket with the black charcoal crackers. Superb idea!

+ Barbara of Winos and Foodies made a lovely presentation that would be great for a shower and a Sunday brunch.

FOOD + DRINK RECIPES + menus

Delightful Mondays: Simple Summer Recipes

delightful mondays :: boiled potatoes with greek yogourt :: striped ice cream cake

delightful mondays :: boiled potatoes with greek yogourt :: striped ice cream cake

Since we are a few days from a National holiday, I thought you would appreciate two recipes that would be perfect for your celebrations.

+ From Bea of La Tartine Gourmande, I suggest her Pommes de terre en robe des champs with yogurt sauce. She adapted her French rustic recipe to what is available in North America.

+ Serve an homemade striped ice cream cake for dessert. On Martha Stewart Living, they suggested to bake an angel food cake in a sheet pan,  and cut it in half.  Sandwich starting from the top a thiner layer of peach sorbet, a thicker layer of raspberry sorbet, a layer of vanilla ice cream and finish with a thin layer of blueberry jam. Photography by Ditte Isager for Martha Stewart Living – July 2010

FOOD + DRINK RECIPES + menus

Blog to Follow: Sparkling Ink

salad recipes by sparkling ink

salad recipes by sparkling ink

#FF (#FollowFriday) is not just for discovering new people to follow on Twitter, I often discovered new blogs this way. Today, I want to highlight that fact with my latest discovery. Tiina, a project manager, a freelance editor and a blogger living in Finland. She shared her love for food and simple living on Sparkling Ink.

Tiina took appetizing food photos. Her beautiful salad dishes demonstrate her skill.

SOURCING:
warm spinach salad with bacon and pecans recipe
+ panzanella recipe by Sparkling Ink

FOOD + DRINK RECIPES + menus

French Toast Kebabs on the BBQ

french toast kebabs by sunset magazine

french toast kebabs by sunset magazine

Sunset made a twist on the classic French toasts by grilling them on the BBQ on skewers. You need a crust side on each cube. The ideal bread to make the French toast kebabs are a one-day old French baguette. Sunset recommends to grill, covered, at medium heat until lightly browned, which should take 3 to 4 minutes. Turn the kebabs once while they cook. Serve with maple syrup, fruit jams and vanilla yogurt.

SOURCING:
+ Grilled French Toast recipe on Sunset – photo by Thomas J. Story; food styling by Randy Mon
+ My French Toast recipe

FOOD + DRINK RECIPES + menus

Artisanal Ice Pop Shops in New York and Los Angeles

gourmet ice pops in a range of innovative flavors at the popshop

popGelato, popSorbetto and popYogourt at popbar in New York

It was only a matter of time before people reinvent another childhood classic with gourmet ice pops. Ice pop molds have entered our houses a while ago but it tool longer to see artisanal shops that make handmade ice pops. Spring 2010 has brought his share of the gourmet ice pop shops, at least in New York City. An article of The New York Times listed four newly opened ice pop shops across New York City.

fruit and herb frozen pops by people\'s pops

You get a variety of flavors from the classic fruit and herb ice pops up to an Italian pop version made with gelato, sorbetto or yogourt. People’s Pops like to experiment with flavors. Past flavors included Spiced Rhubarb ice pops, Blackberry & Lemon Verbena ice pops, or Rhubarb-Jasmine ice pops.

gourmet ice pops in a range of innovative flavors at the popshop

If you do not count your calories, you can add toppings and a chocolate coating to your Popbar. I could be tempted by the Pistachio dizzle which is a Pistacho popGelato covered in chopped pistachios and drizzled with premium dark chocolate. Otherwise, I would try the  lighter Strawberry Lemon popSorbetto. Popbar is the first American shop launched by an Italian artisanal gelato maker called Stick House. They adapted their concept to the American market.

I wanted to know if the concept has made it outside New York City. I browsed the Web to see what is happening elsewhere. I found that there is at least one artisanal pop shop in Los Angeles. According to their Facebook page, The Popshop was founded in 2008. They sell their products at several venues including the Studio City Farmers Market during summer. Flavors at The Popshop vary weekly. With choices like Blueberry Lemonade, Chili Chocolate, Cucumber Lime, Lavender Lemon, Lemon Basil, Lime Mint Mojito, Meyer Lemon Ginger, Pomegranate Orange, Spiced Cider, Strawberry Lemonade, and Watermelon Lime, we are far away from the mass-market Popsicles.

And before these newcomers, Paleteria Fernandez offered forty flavors of paletas de fruta (frozen fruit pops) and paletas de leche (milk pops) at their Port Chester shop. I spotted a review on The Wesfoodie’s that dated from 2006.

You will look to be in the know if you serve your own handmade ice pops at parties this summer. I particularly like the idea of making yours with gelato instead of frozen fruit juices.

MORE:
+ Popbar $3.99 to $4.99 USD – shop located at 5 Carmine Street (at 6th Avenue), NYC
+ People’s Pops $3.50 USD – shop located at Chelsea Market, 75 Ninth Avenue (at 15th Street), NYC
+ The Popshop – with selected retailers across LA – photography by Renee Anjanette as seen on LAist

FOOD + DRINK RECIPES + menus

Woven Asparagus Salad

woven asparagus salad by Food Mayhem

woven asparagus salad by Food Mayhem

Food Mayhem created a presentation that should come handy the next time when you are inviting guests for dinner. Despite its sophisticated look, it is simple to make if you use a mandoline. Food Mayhem told us that we achieve a gorgeous plate by weaving 10 pieces. The salad ingredients are simply asparagus, lemon, parmesan shaves, olive oil, salt and pepper.

+ Woven Asparagus Salad recipe on Food Mayhem
+ via The Kitchn

FOOD + DRINK RECIPES + menus

Crispy Sandwich by Häagen-Daz

strawberry crispy sandwich by Haagen-Dazs

strawberry crispy sandwich by Haagen-Dazs

I wish that we were able to buy crispy sandwiches in North America. Unfortunately, this ice cream sandwich for adult tastes is only available in Japan (since 2001) and in Europe (since 2004).

Instead of the chocolate cookies that we are used to in North America, a crispy sandwich has an ice cream center that is covered with crunchy, thin wafers. The result is a lighter ice cream sandwich. Current flavors are strawberry ice cream and caramel ice cream with a plain wafer or vanilla ice cream with a chocolate wafer. I like the strawberry one. Another detail is that the wafer is oval.

+ Crispy Sandwich by Häagen-Daz