Bruschetta with Smoked Mozzarella Cheese

August 3, 2011 The Culinary Chronicles6 Comments

For a good chunk of my life, I didn’t like tomatoes.

I thought they were mealy and rather “bleh” in flavor. I’d pick them out of salads, burgers, well….pretty much out of everything.

And you know what the problem was? For the first 20+ years of my life, I was eating BAD tomatoes!

Because when you take a bite out of a gorgeous tomato at its peak in the season, it’s absolutely delicious! They’re sweet and juicy with the right balance of acidity. And last summer, I even found myself growing the most beautiful Early Girl Tomatoes via our Topsy Turvy. (For the record, the Topsy Turvy is awesome!)

Needless to say, I was missing out for so many years!

One of my favorite ways to enjoy fresh tomatoes are in Bruschetta. The simplicity of ingredients paired with the herbaceous basil really highlights the true flavor of the tomato. On its own, it’s quite fabulous but I decided to add a spin by throwing in some smoked mozzarella cheese I stumbled on at my local specialty market. It was perfect!

And on warm summer nights like we’ve been having, I could eat Bruschetta every day! Mom would be proud that I’m eating my veggies 🙂

_________________________________________

Bruschetta with Smoked Mozzarella Cheese
Serves 4 as an Appetizer or 2 for a Light Meal

Ingredients:

1½ Cups Tomatoes, diced
½ Cup Smoked Mozzarella Cheese, cubed
¼ Cup Fresh Basil, leaves torn
1 Garlic Clove, finely minced or grated
1 Tablespoon Good Quality Balsamic Vinegar
1 Tablespoon Good Quality Extra Virgin Olive Oil
Kosher Salt and Black Pepper

In a bowl, mix together the tomatoes, cheese, basil, garlic, vinegar, and oil. Season with salt and pepper. Cover and refrigerate for at least 20 minutes. Taste and adjust seasonings accordingly. Serve with your choice of flat bread or toasted baguettes.

Desserts/Pastries

Fresh Fruit Tart with Pastry Cream

August 1, 2011 The Culinary Chronicles10 Comments

My cousin, T, recently graduated from optometry school.

And to be honest, it kind of trips me out. I still remember him following me and his sister around when he was a kid and now he’s all grown up and taking care of people’s eyeballs.

Yup, I said “eyeballs“. 🙂

For T’s graduation party, I gave him a few options of desserts to choose from for me to make. He chose a fruit tart which worked out great for me since I had been wanting to try out this pastry cream recipe for some time now. It came together beautifully—silky, rich, and delicious. And since it’s so easy to pull together, I turned to Alice Medrich’s recipe for a shortbread-like tart crust. Buttery goodness!

And not only was this tart delicious but it’s quite a looker, too! 🙂

Have a great week, Friends!

______________________________________________
Fresh Fruit Tart with Pastry Cream
Makes one 10-inch tart

Ingredients:

Pastry Cream (America’s Test Kitchen):
2 Cups Half-and-Half
½ Cup Sugar
Pinch Salt
5 Large Egg Yolks
3 Tablespoon Cornstarch
4 Tablespoon Cold Unsalted Butter, cut into 4 pieces
1½ Teaspoon Vanilla Extract

Crust (From Alice Medrich):
8 Tablespoons Unsalted Butter, melted
¼ Cup Sugar
1/8 Teaspoon Salt
¾ Teaspoon Pure Vanilla Extract
1 Cup All Purpose Flour

Topping:
Fresh Blueberries
Fresh Raspberries
Fresh Blackberries
Kiwis, peeled and sliced
½ Cup Apple Jelly

Prepare the pastry cream. Bring the half-and-half, 6 tablespoons of the sugar, and the salt to a simmer in a medium saucepan over medium high heat, stirring occasionally. As the half-and-half mixture begins to simmer, whisk the egg yolks, cornstarch, and remaining 2 tablespoons of sugar together in a medium bowl until smooth. Slowly whisk about 1 cup of the simmering half-and-half mixture into the yolks to temper, then slowly whisk the tempered yolks back into the simmering saucepan. Reduce the heat to medium and cook, whisking vigorously, until the mixture is thickened and a few bubbles burst on the surface, about 30 seconds. Off the heat, stir in the butter and vanilla. Transfer the mixture to a medium bowl, lay a sheet of plastic wrap directly on the surface, and refrigerate the pastry cream until chilled and firm, about 3 hours.

While the pastry cream chills, repare the crust. Position a rack in the lower third of the oven and preheat the oven to 350°F. Mix the butter, sugar, salt, and vanilla in a medium bowl with a fork. Add the flour and mix just until well blended with a pastry blender or a large fork. Don’t worry if the dough seems too soft. Press all of the dough very thinly and evenly into the sides and bottom of an 10-inch tart pan. If it seems like the butter is getting too oily and it’s becoming difficult to manipulate the dough, simply put it in the fridge for a few minutes, it’ll become easier to handle. Using a fork, prick the dough all over the bottom and sides. Place a large piece of parchment paper on top of dough and fill with pie weights or dry beans. Press weights to the edges of dough and bake in the oven for 15 minutes. Remove parchment and weights and continue baking until deeply golden in color, approximately 10 minutes longer. Remove from oven and place on cooling rack.

To assemble, spread the chilled pastry cream evenly over the bottom of the cooled tart shell. Shingle the kiwis around the edge, then a row of blackberries, then raspberries, and finally pile the blueberries in the center. Melt the jelly in a small saucepan over medium-high heat, stirring occasionally to smooth out any lumps. Using a pastry brush, dab the melted jelly over the fruit. Enjoy!

My Cupcakes…..on Canvas!

July 27, 2011June 21, 2016 The Culinary Chronicles2 Comments

For some time now I’ve been wanting something special to spruce up the kitchen—- and as luck would have it, the fab folks from Easy Canvas Print contacted me to see if I wanted to have one of my photos placed on canvas.

Yes, Please!

The site was really easy to navigate and ordering my canvas was a breeze. In less then a week, a package arrived with the gorgeous canvas of my Chocolate Malt Cupcakes! I was so excited—–almost more excited than when I first took a bite of these favorite cuppies!

I was extremely pleased to see how well the photo translated to canvas. Below you can compare the canvas print (top) to the actual digital copy (bottom).

Pretty snazzy, eh? In fact, I’m in the process of sorting through all of my food photos so I can get them on canvas to create a mosaic on my kitchen wall.

Not only would these canvases be great conversation pieces for your home, they would be awesome gifts, too!!! Head on over to the Easy Canvas Print site for more information and pricing.

THANKS so much Easy Canvas Print!

**I received an 8 x 10 canvas from Easy Canvas Print ,however, all opinions and views are my own.**

Condiments/Sauces · Seafood

Grilled Shrimp Tacos with Spicy Avocado Crema

July 25, 2011March 21, 2013 The Culinary Chronicles11 Comments

San Diego is the land of fish and seafood tacos.

And since moving here, I’ve had my fair share of them. Deliciously fresh seafood combined with bright salsas and spice—- all wrapped up in flour or corn tortillas.

Perfection.

So it was high time that I share with you one my favorite (and easy) seafood tacos that I love to make—Grilled Shrimp Tacos.

To add even more oompf to these tacos, I made a Spicy Avocado Crema using Mexican Crema. Mexican Crema–or Crema Espesa is similar in flavor and consistency to Crème fraîche. Its natural cooling effect works wonders to balance spicy tones and is even more fantastic with the addition of the creamy avocados, cilantro, and jalapeno.

Fish would be just as fantastic in these tacos using the same marinade and method—however, if you do go this route, be sure to use a firmer fish that would hold up in the taco. I personally like the “bite” of texture that the shrimp give in these tacos but to each their own!

And in case you’re wondering, my suggested cocktail pairing for these killer tacos would be a Cadillac Margarita or an icy cold Mexican Beer with Lime & Salt. 🙂

__________________________________________

Grilled Shrimp Tacos with Spicy Avocado Crema

Ingredients:

Spicy Avocado Crema:
1½ Cups Ripe Avocado, diced
½ Cup Mexican Crema (or Crème fraîche )
¼ Cup Fresh Cilantro, chopped
1 Teaspoon Jalapeno Pepper, finely diced and seeded
1 Tablespoon Fresh Lime Juice
Kosher Salt and Ground Pepper to taste

Shrimp:
1 Pound Large Shrimp, peeled and deveined
1 Teaspoon Fresh Garlic, finely minced
1 Teaspoon Fresh Lime Zest
¼ Teaspoon Red Chili Flake
2 Pinches Cayenne Pepper
2 Pinches Ground Cumin
2 Tablespoons Vegetable Oil
Kosher Salt

Serve with:
Tortillas
Fresh Corn Pico de Gallo
Fresh Cilantro Leaves
Lime Wedges

Prepare the Spicy Avocado Crema by combining all the ingredients in a food processor. Puree until thoroughly combined. Place in a bowl, cover with plastic wrap and refrigerate for at least 1 hour.

Prepare shrimp by combining all the ingredients in a large bowl and marinate for 10 minutes. If using an outdoor grill, skewer the shrimp on soaked bamboo sticks. If using an indoor grill pan, heat over a medium-high flame. Grill shrimp for 1-2 minutes on each side until opaque. Remove from grill and place on a large platter.

Warm tortillas in a skillet. Assemble tacos by placing a layer of the Corn Pico de Gallo in a tortilla and top with the grilled shrimp. Drizzle the Spicy Avocado Crema over the top and sprinkle with cilantro. Enjoy!

Condiments/Sauces · Vegetables/Vegetarian

Fresh Corn Pico de Gallo

July 22, 2011March 21, 2013 The Culinary Chronicles13 Comments

I love Condiments.

Hot sauces, dips, salsas, flavored ketchup, sauces…… I’m completely obsessed. No salsa bar is safe from me and I am without a doubt the reason why many food spots charge extra for sauces these days.

But when condiments can also be considered a “dip” or even a side dish—-well then it’s brilliant! And my Fresh Corn Pico de Gallo does just that!

Traditional Pico de Gallo is known for its bright flavors from the citrus and cilantro. These components play so well with the slight heat from the chilies and coolness of tomatoes. To add a different flair, I threw in fresh corn for a bit of sweetness and crunch. The whole combination married so well together and for me, depicted summer at its best.

This Fresh Corn Pico de Gallo is extremely versatile as well. Serve it as a dip with chips or veggies. Layer it in tacos or over freshly grilled meat or fish. You can even serve it as a side dish!

But one thing is for sure, be sure you make A LOT of it because you will definitely gobble it all up!

_____________________________________________

Fresh Corn Pico de Gallo

Ingredients:

2 Cups Fresh Tomatoes, diced and seeded
1 Cup Whole Corn Kernels
½ Cup White Onion, finely diced
¼ Cup Fresh Cilantro, chopped
½ Tablespoon Serrano Chili, finely diced and seeded
1 Teaspoon Fresh Lime Zest
1 Tablespoon Fresh Lime Juice
1-2 Pinches Ground Cumin
Kosher Salt and Ground Pepper to taste

Combine all the ingredients in a large bowl and mix well. Cover with plastic wrap and refrigerate for at least 1 hour.

Wedding Nouveau Magazine: Celebrating Love & Interculturalism

July 19, 2011June 21, 2016 The Culinary Chronicles11 Comments

After much anticipation and excitement—Wedding Nouveau Magazine has launched!

“WEDDING NOUVEAU MAGAZINE (WNM) is the premiere digital and print-on-demand bridal resource for intercultural brides and multi-ethnic weddings. The magazine is a quarterly publication that offers high gloss insights into real fusion wedding inspiration, hot interviews with trailblazers in the event design world and fun collaborations with some of today’s most sought after photographers, fashion designers, event planners and much more. Each issue offers exclusive editorial content that showcases unique global finds, real interracial weddings and creative fusion ideas for today’s modern bride.

WNM has one goal, and that is to make culture and tradition, a seductive style guide that’s modern, boundless and most of all – colorful. By empowering brides to embrace their unique heritage stamp through new approaches to wedding style, we hope to make the planning process more imaginative. You don’t have to be in a multi-ethnic relationship to know that it’s much more fulfilling to dream outside the box…in color, couture and culture.”

When Fri Forjindam, founder & editor of WNM, first shared with me the concept of the magazine, I was floored and felt like she had been reading my mind! For years my sisters and I have played around with the concept of full-time wedding planning, specializing in multicultural weddings to help celebrate the union of love, family, and culture. And here was a magazine doing just that! Without a doubt I was excited of the opportunity to collaborate WNM any way I could.

The premiere edition is fresh off the presses and is available both digitally and in print. Order your copy today here and gain access to 110 pages filled with gorgeous photography, inspirational stories, helpful resources—and even a recipe for Panko Crusted Shrimp Bánh Mì from yours truly!

I cannot wait to see what else is in store for Wedding Nouveau and look forward to future contributions with them!

Seafood · Vegetables/Vegetarian

Muggles’ Fish and Chips

July 14, 2011July 14, 2011 The Culinary Chronicles32 Comments

11+ years…..

11+ years I’ve been engrossed in the world of Patronus charms, invisibility cloaks, house elves, and Quidditch.

11+ years I’ve arrived in costume at stores for their early book release parties, stood in line for midnight movie premiere showings, and took online quizzes to find out which House I would be “sorted” in (Gryffindor, of course).

So as the final movie installment of the Harry Potter saga comes to a close this Friday in the States, I find myself mixed with feelings of utter glee and sadness. Kind of like at your college graduation…..excited for closure yet somehow saddened to see it end. Bittersweet.

As a tribute (damn, that J.K. Rowlings is brilliant), I wanted to make something “British” to send off some of my favorite characters. And of course, the first thing that came to my mind was Fish and Chips. Cliche? Maybe, but I love Fish and Chips 🙂

These Fish and Chips from America’s Test Kitchen are easily some of the best I’ve ever had. The cod remained moist and flavorful through the frying process and the batter was utterly crispy—-even after 20+ minutes out of the fryer. I decided to serve this classic with a kicked up version of tartar sauce that was amped up with prepared horseradish. But if you’re not a fan, feel free to omit as you see fit.

And why did I call it “Muggles’ Fish and Chips“? Simple really….because THIS muggle made them!

But trust me on this, these Fish and Chips are so delish that even “He Who Must Not Be Named” would change his ways after taking a bite. Well….at least he would stop and think twice. 🙂

Here’s to an incredible adventure that has inspired millions of children (and adults!) across the world to become excited about reading and believing in MAGIC…..

__________________________________

Muggles’ Fish and Chips
Serves 4

Ingredients:

Fish (From Americas Test Kitchen):
1 1/2 Cups All-Purpose Flour
1/2 Cup Cornstarch
1/2 Teaspoon Cayenne Pepper
1/2 Teaspoon Paprika
1/8 Teaspoon Ground Black Pepper
Table Salt
1 Teaspoon Baking Powder
1 1/2 Pounds 1-inch-thick Cod Fillet or Haddock, cut into eight 3-ounce pieces
1 1/2 Cups Beer (12 ounces), cold

Chips (From Americas Test Kitchen):
3 Pounds Russet Potatoes, peeled, ends and sides squared off, and cut lengthwise into 1/2 inch by 1/2-inch fries
3 Quarts Peanut Oil (or canola oil), plus 1/4 additional cup

Tartar Sauce:
1/2 Cup Mayonnaise
1 Tablespoon White Wine Vinegar
1 Tablespoon Caper Berries, roughly chopped
1/2 Tablespoon Prepared Horseradish
2 Teaspoons Dijon Mustard
Kosher Salt and Pepper to taste

Prepare tartar sauce by whisking all the ingredients in a a bowl until fully incorporated. Cover with plastic wrap and refrigerate for at least 30 minutes.

Place cut fries in large microwaveable bowl, toss with 1/4 cup oil, and cover with plastic wrap. Microwave on high power until potatoes are partially translucent and pliable but still offer some resistance when pierced with tip of paring knife, 6 to 8 minutes, tossing them with rubber spatula halfway through cooking time. Carefully pull back plastic wrap from side farthest from you and drain potatoes into large mesh strainer set over sink. Rinse well under cold running water. Spread potatoes onto kitchen towels and pat dry. Let rest until room temperature, at least 10 minutes and up to 1 hour.

While fries cool, whisk flour, cornstarch, cayenne, paprika, pepper, and 2 teaspoons salt in large mixing bowl; transfer 3/4 cup of
mixture to rimmed baking sheet. Add baking powder to bowl and whisk to combine.

In heavy-bottomed Dutch oven, heat 2 quarts oil over medium heat to 350 degrees. Add fries to hot oil and increase heat to high. Fry, stirring with mesh spider or slotted metal spoon, until potatoes turn light golden and just begin to brown at corners, 6 to 8 minutes. Transfer fries to thick paper bag or paper towels to drain.

Reduce heat to medium-high, add remaining quart of oil, and heat oil to 375 degrees. Meanwhile, thoroughly dry fish with paper towels and dredge each piece in flour mixture on baking sheet; transfer pieces to wire rack, shaking off excess flour. Add 1 1/4 cups beer to flour mixture in mixing bowl and stir until mixture is just combined (batter will be lumpy). Add remaining beer as needed, 1 tablespoon at a time, whisking after each addition, until batter falls from whisk in thin, steady stream and leaves faint trail across surface of batter. Using tongs, dip 1 piece fish in batter and let excess run off, shaking gently. Place battered fish back onto baking sheet with flour mixture and turn to coat both sides. Repeat with remaining fish, keeping pieces in single layer on baking sheet.

When oil reaches 375 degrees, increase heat to high and add battered fish to oil with tongs, gently shaking off excess flour. Fry,
stirring occasionally, until golden brown, 7 to 8 minutes. Transfer fish to thick paper bag or paper towels to drain. Allow oil to return to 375 degrees.

Add all fries back to oil and fry until golden brown and crisp, 3 to 5 minutes. Transfer to fresh paper bag or paper towels to drain.
Season fries with salt to taste and serve immediately with fish, fresh lemon, and tartar sauce.

Pork · Salads · Seafood · Vietnamese

Gỏi Mít Trộn (Vietnamese Young Jackfruit Salad)

July 10, 2011March 21, 2016 The Culinary Chronicles9 Comments

When our clan gathers, you can be sure that there will be a massive array of delicious food. One can always count on the usual favorites such as Bánh Ít (sticky rice dumplings), Bún Bò Huế (spicy beef noodle soup),and Cua Rang Muối (salt roasted crab). And intermixed with all the Vietnamese goodies would often be a sprinkling of “American” dishes such as mom’s Turkey.

Growing up, each dish became linked to one of the aunties or Mom as they each refined the recipes to make it their own. But as my generation grew older, the proverbial baton was passed and we in turn began to make these iconic family favorites.

And I find comfort in knowing that these dishes that my siblings, cousins, and I create will pass on my family’s traditions through food. It’s kind of remarkable to think that the Phở Gà I’ll make for my kids will be exactly the same recipe my mom would have made for them.

Incredible, really.

One dish that I hope to continue is Gỏi Mít Trộn. At the heart of the salad is Mít Non—young, unripe jackfruit. The flesh of the young jackfruit is tender and mild in flavor. In the states, Mít Non is sold both canned and frozen. However, if you use the frozen type, you’ll need to boil it for a bit.

After being washed and well drained, the Mít is stir fried for a few moments before it’s tossed with shrimp, pork and several herbs like Rau Răm (Vietnamese Cilantro).

The Gỏi Mít Trộn is then topped with fried shallots, crushed peanuts and accompanied with nước chấm (dipping sauce).

It’s best served with Bánh Đa (also sold as Bánh Tráng Mè) – crispy rice crackers flecked with black sesame seeds. Want to know something funny? When I was little, I used to think that the black sesame seeds in these were ants and stayed clear of these crackers for many years 🙂

I like to eat Gỏi Mít Trộn by drizzling nước chấm with lots of chili on top of the salad with a healthy squeeze of fresh lime juice. Then I take a piece of the Bánh Đa and use it to scoop up the goodness. YUM!

The layers of flavor and textures in this Gỏi really rock it out. Extremely savory from the proteins and fish sauce with bright herbaceous notes from the Rau Răm, mint, and cilantro. With each bite you get a lovely crunch from the rice crackers and peanuts that balances so well with the tender Mít.

If done correctly, everything is in perfect harmony.

I doubt my Gỏi Mít Trộn will ever be as good as my mom’s or aunties’. But one thing is for certain— in due time, our kids will be trying their hand at it, too 🙂

______________________________________________

Gỏi Mít Trộn (Vietnamese Young Jackfruit Salad)
Serves 8

Ingredients:

3 Cans (20 ounces each) Young Jackfruit
1 Pound Shrimp, shelled and deveined
1 Pound Pork Loin, thinly sliced
2 Tablespoons Shallots, finely diced
1 Tablespoon Fresh Garlic, finely diced
½ Cup Scallions, chopped
1½ Cups Rau Răm Leaves (Vietnamese Cilantro), roughly chopped
¼ Cup Fresh Cilantro, roughly chopped
¼ Cup Fresh Mint, roughly chopped
Nước Mắm (Fish Sauce)
Ground Black Pepper
Vegetable Oil

Accouterments:
Bánh Đa (rice crackers)
Nước chấm (dipping sauce)
Fried Shallots
Crushed Roasted Peanuts
Lime Wedges
Thai Chilies

In a large bowl, combine shrimp, pork, ½ tablespoon garlic, 1 tablespoon shallots, and a few dashes of fish sauce. Mix and season with black pepper. Allow to marinate for 10 minutes.

Drain the cans of jackfruit. Remove any seeds (including the shell layer surrounding the seeds) and cut off and discard any hard sections. With a sharp knife, thinly slice the jackfruit and transfer to a large bowl that has been filled with cold water. Repeat until all the jackfruit has been cut and rinsed. Using clean dishcloths, gently squeeze out the excess liquid. If too much moisture is left, your salad will be really wet and mushy. Set the jackfruit aside.

In a large skillet, heat 2 tablespoons of vegetable oil over a medium flame. Add pork and shrimp and sauté until cooked, about 4-5 minutes. Remove from the pan and set aside.

Using the same skillet, add another 1 tablespoon of oil over a medium flame. Add the remaining shallots, half the scallions and sauté until softened before adding the rest of the garlic. Stir and sauté for 2 minutes. Add the jackfruit and remaining scallions and sauté for an additional 2-3 minutes before seasoning with a few dashes of fish sauce and black pepper. Remove from heat and mix in the shrimp and pork. Toss in the Rau Răm, mint, and cilantro. Taste and adjust accordingly, keeping in mind that additional Nước chấm will be used. Plate the contents to a large dish. Sprinkle the tops with fried shallots and crushed peanuts.

Serve the Gỏi Mít Trộn with Bánh Đa, Nước chấm, limes, and chilies. Enjoy!

**This is my submission to Delicious Vietnam #15, a monthly blogging event celebrating Vietnamese cuisine which was started by Anh of A Food Lover’s Journey and Hong & Kim of Ravenous Couple. For more information, please visit Delicious Vietnam Thanks to Angry Asian Creations for hosting this month!**

Desserts/Pastries

Fluffy Lime Cupcakes with Lime Whipped Cream

July 8, 2011 The Culinary Chronicles63 Comments

Ever since I picked up these super cute lime green-polka dot cupcake liners, I’ve been wanting to make some lime cupcakes. Something light, fluffy, and fragrant. From the combination of cake flour and egg whites, these cuppies fit the bill perfectly.

I also went back and forth for awhile between a few different possible frostings for the cakes—-lime cream cheese, lime buttercream, lime swiss meringue buttercream….so many options. And then the lime whipped cream I had made for the Key Lime Cheesecake popped in my mind. I just loved it with the cheesecake and felt like it would be great with the cupcakes. After a quick survey of some peeps, it was settled—Lime Whipped Cream it was.

And it was P-E-R-F-E-C-T! Since the cakes were so light and fluffy, the whipped cream was a perfect pairing! I had never had a cupcake topped with whipped cream before and the end result was actually quite refreshing.

Flavored whipped cream….my new FAV cupcake topping. If you’ve never tried the combo before, immediately pick up some heavy cream and go directly to your kitchen and try it out!

Mmmmm…..

Thanks for reading and have a lovely weekend!

_______________________________________________

Fluffy Lime Cupcakes with Lime Whipped Cream
Makes 24 Cupcakes

Ingredients:

Cupcake Batter (Adapted from My Baking Addiction):
2 ¼ Cups Cake Flour
1 Tablespoon Baking Powder
½ Teaspoon Salt
1 ¼ Cups Buttermilk
4 Large Egg Whites, at room temperature
1½ Cups Sugar
1½ Tablespoons Fresh Lime Zest
½ Cup Unsalted Butter, at room temperature
1 Tablespoon Fresh Lime Juice
1 Teaspoon Key Lime Extract

Lime Whipped Cream:
1 Cup Heavy Cream, chilled
2 Tablespoons Sugar
1 TablespoonsFresh Lime Zest

Garnish:
Fresh Lime Zest
Fresh Lime Slices

Preheat oven to 350˚ F. Line cupcake pans with paper liners.

In a medium bowl, sift together the cake flour, baking powder and salt. Whisk together the milk and egg whites in another bowl. Put the sugar and lime zest in a mixer bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and with the paddle attachment beat at medium speed with a stand mixer until ingredients are light and fluffy. Beat in the extract and lime juice, then add one third of the flour mixture, still beating on medium speed. Mix in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, mixing until the batter is well mixed, then add the last of the dry ingredients. Continue beating the mixture for another few minutes to ensure that the batter is thoroughly mixed and well aerated. Divide the batter evenly between the prepared liners, filling each about ¾ full. Bake for 18-22 minutes, or until the cupcakes are well risen and springy to the touch and a toothpick inserted in the center comes out clean. Allow to cool in the pans for a few minutes, and then transfer the cupcakes to a wire rack to cool completely.

While cupcakes are cooling, prepare the whipped cream. Using a standing mixer fitted with the balloon whisk attachment, whip the chilled heavy cream on high until it just holds stiff peaks. Slowly sprinkle in the sugar until you reach a thick consistency. Add in the zest and whip until combined.

Fill a piping bag with a fitted tip. Pipe on the whipped cream on top of cooled cupcakes. Garnish with additional lime zest and lime slices.

Seafood

Grilled Shrimp Risotto

July 6, 2011July 12, 2017 The Culinary Chronicles25 Comments

Summers in San Diego are pretty awesome.

They’re filled with gorgeous sunshine, lazy days lounging at the beach, deliciously fresh produce, and warm afternoons sipping on chilled white wine. Perfection.

To pair with a lovely Chenin Blanc I had chilling in the fridge, I decided to make a tummy satisfying Grilled Shrimp Risotto. The wonderful light “crunch” texture from the shrimp balances so well with the creamy risotto. And although you may think otherwise, it’s surprisingly light making it a perfect summer time dish.

Leave it to me to decide on what dish to make based upon what adult beverage I’m drinking. 🙂

_______________________________________

Grilled Shrimp Risotto
Serves 3-4

Ingredients:
1 pound large shrimp, cleaned and peeled
1 teaspoon fresh lemon zest
¼ teaspoon red chili flake
4 cups shrimp stock*
2 tablespoons olive oil, divided
½ cup white onion, diced
2 tablespoons garlic, finely minced, divided
1 teaspoon fresh thyme leaves
2 tablespoon fresh Italian parsley, chopped
1 cup Arborio rice
½ cup white wine
¼ cup Parmesan cheese, grated
salt and pepper to taste

In a large bowl, mix together 1 tablespoon olive oil, chili flakes, lemon zest, 1 tablespoon garlic, thyme and shrimp. Season with salt and pepper and allow to marinate in the refrigerator for at least 20 minutes. Heat a grill pan to medium high and cover lightly with cooking spray. Grill shrimp until they turn pick about 1-2 minutes on each side. Remove from pan and tent with a piece of foil.

Meanwhile, heat the shrimp stock in a medium saucepan and keep warm over low heat.

Heat the remaining olive oil in a large skillet over medium heat. Add onion and remaining garlic to the skillet. Cook until items are translucent, about 5 minutes. Add the rice and stir quickly until it is well-coated and opaque. Stir in wine and cook until the liquid is nearly all evaporated.

Ladle in 1 cup of the broth into the rice. Simmer and slowly stir until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to simmer and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy–approximately 20 minutes in total.

Gently fold the grilled shrimp into the risotto. Stir in Parmesan cheese and cook briefly until the cheese has melted. Check for seasonings and adjust with salt and pepper if needed. Spoon risotto into dishes and top with chopped parsley before serving.

*The Shrimp Stock is a key component in layering the shrimp flavor throughout the entire dish. It can be made by simmering 2½ quarts of water with shrimp shells, 1 onion roughly chopped, 2 carrots roughly chopped, 2 cups celery roughly chopped, 1 teaspoon black peppercorns, 2 bay leaves, and a generous amount of sea salt. Simmer for 30 minutes, strain and use accordingly.