Culinary Dictionary: Letter V

Letter V promises many new words including delicious vichyssoise which I would love a few bowls of right now to combat the summer heat, followed by a couple of airy vol-au-vents filled with mushrooms, cheese and béchamel sauce, the way my mother makes them.

Vacherin: 1. French dessert consisting of meringue rings filled with cream. 2. Creamy French cheese made from cow’s milk.

Valpolicella: Light-bodied red wine produced in the Valpolicella region in Italy.

Varak/Varaq: Edible thin silver or gold foil used to decorate desserts in India.

Verjuice/Verjus: Juice of unripe grapes sometimes used in cooking.

Vichyssoise: a chilled creamy potato-leek soup.

Vindaloo: Very spicy Indian curry stew.

Vol-au-vent: Puff pastry cups with a lid filled with different savory fillings.

Vouvray: Still or sparkling white wine from the French region of Vouvray.

Letters A, B, C, D, E , F, G, H , I , J, K, L , M, N, O, P, Q, R, S, T, U, V, W, X, Y and Z.

Creamy Mustard Salmon

Mustard’s spicy, pungent and acidic taste complements salmon really well. Cream it up with some half and half or cream. Zest it up with fresh or dried herbs–dill or oregano work really well. Bake or grill it. And you have an amazingly delicious salmon dish. Marinate it if you can. I didn’t marinate mine and it was still spectacular.

Creamy Mustard Salmon Recipe

4 servings

1 to 1 ¼ pounds salmon fillet
Juice of 1/2 lemon
Sea salt and freshly ground pepper
4 tablespoons Dijon mustard
2 tablespoons half and half or heavy cream
1 teaspoon dried oregano (optional)

Squeeze the lemon juice on the salmon fillet then season it with salt and pepper.

Whisk the mustard with the half and half until creamy. Brush the salmon with the creamy mustard. Sprinkle it with dried oregano. Reserve the remaining creamy mustard for basting the salmon.

Preheat the grill. Grill the salmon until it flakes easily, 5 to 7 minutes per side, basting it occasionally with the rest of the creamy mustard.

Serve with couscous or a salad.

Carrot Skordalia

Some of you may be familiar with potato skordalia, a Greek garlic and mashed potato dip. Not feeling like having anything starchy, I made it with mashed carrots instead. It was garlicky. Strongly and delightfully garlicky. My husband doesn’t eat anything with uncooked garlic so he had a few forkfuls and stopped. I, on the other hand, kept going; dipping my green beans and sweet potato chips until I was full. It took a couple of brushings and mouth rinses to get the rid of the garlic breath but it was worth it. So this is at the same time an encouragement to make this deliciously garlicky and nutty dip, and a warning that you may not exactly be kissable for a couple of hours. But hey, what the heck; eating is more important than kissing! At least most of the time. Right? Wrong? Any thoughts?

Carrot Skordalia Recipe

Makes about 2 cups

5 medium carrots, peeled and chopped
Sea salt and freshly ground pepper
½ cup pecans
6 garlic cloves, peeled
½ cup extra virgin olive oil
1 ½ tablespoons red wine vinegar

Place the carrots in a medium pot and cover with water. Cover the pot with a lid and cook the carrots over medium heat until very tender, 25 to 30 minutes.
Drain the carrots. Season them with salt and pepper to taste.

A Dose of Inspiration

Just a happy weekend wish and an empowering quote to brighten your day!

“Our deepest fear is not that we are inadequate.
Our deepest fear is that we are powerful beyond measure.
It is our light, not our darkness that most frightens us.
We ask ourselves, Who am I to be brilliant, gorgeous, talented, fabulous?
Actually, who are you not to be?
You are a child of God.

By Marianne Williamson

Loquat Jam

I have written a post about loquats back in January. I haven’t had them since last summer in Morocco. I normally eat them as is because their season is so short that by the time I think of a recipe they’re already gone. But recently I found them canned at Whole Foods. I was quite tickled and purchased two cans to make loquat jam.

As I’m typing this recipe my mind is wandering elsewhere. Today I’m going on vacation to Newport, RI and can’t stop thinking about it. In fact, I haven’t been able to stop thinking about it since I visited it two years ago. My body came back but my heart stayed where the gorgeous mansions, crisp Atlantic breeze and mouth-watering lobster rolls are. This year’s trip may even include a day in Boston and Martha’s Vineyard. I am so excited. But part of me will still be here with posts I have prepared in advance and will just have to click the publish button to post. So stick around for some amazing recipes until I come back with beautiful photos from my vacation.

Loquat Jam Recipe

Makes about 3/4 cup

2 (15-ounce) cans loquats in syrup, drained and chopped
1 teaspoon lemon juice
½ cup water

Place the chopped loquats, lemon juice and water in a small saucepan. Cover with a lid and cook over low heat, stirring occasionally, until the water has evaporated and the fruit is very tender, 20 to 25 minutes. Transfer the contents of the saucepan to a food processor and puree to desired smoothness. Voilà!

P.S. When using canned loquats there is no need to add sugar as they are already sweet from the canning syrup.

Culinary Dictionary: Letter U

I was surprised to find that most of the U words are of Japanese origin and had a bit of trouble finding a varied selection. I knew umami and ugli but the rest were new to me. I’m always delighted when I learn something new. As you see I only have five words tonight so feel free to contribute any culinary U words you can think of.

Udon: Thick Japanese noodles.

Ugli/Uniq Fruit: Hybrid citrus fruit grown in Jamaica. It is a cross between a tangerine and a grapefruit but looks more like a grapefruit.

Umami: Japanese for flavorful. It is considered as one of the basic tastes like salty, sweet, sour and bitter.

Umeboshi: Pickled plums in Japanese cuisine.

Umido: Italian for stew.

Letters A, B, C, D, E , F, G, H , I , J, K, L , M, N, O, P, Q, R, S, T, U, V, W, X, Y and Z.

Lemon Mascarpone Layered Cake

I enjoyed this honest lemon mascarpone cake with a cup of coffee on a rainy summer afternoon. I call it honest because its flavors are so simple and straightforward: Fresh, all natural lemon juice and zest, and mascarpone lightly sweetened. Yes few ingredients and simple, delicious flavors make this dessert honest-to-goodness good. Its fresh color and simple flavor are what summer is all about.

I made this light cake with génoise, a light unleavened cake that I cut into three rectangles of the same size and brushed with lemon-flavored simple syrup then layered with a filling of lemon-kissed mascarpone.

Gluten-Free Lemon Mascarpone Layered Cake Recipe

6 servings

For the génoise (cake)
¼ cup agave syrup
5 eggs, yolks and whites separated
½ teaspoon vanilla extract
2/3 cup millet flour (or all-purpose flour)

For the filling
8 ounces mascarpone
Grated zest of 1 lemon, plus some extra for garnish
2 tablespoons lemon juice
2 tablespoons agave syrup

For the syrup
4 tablespoons agave syrup
Juice of ½ lemon
1/3 cup water

Preheat the oven to 350 degrees Fahrenheit. Line a 8×9 pan or cookie sheet with parchment paper.

Beat the agave syrup with the egg yolks and vanilla extract in a medium mixing bowl until frothy. Gently whisk in the flour. Beat the egg whites to soft peaks and fold them into the egg yolk, agave and flour mixture. Transfer to the prepared pan and bake for 13 to 15 minutes.

Meanwhile, whisk the mascarpone, grated lemon zest, lemon juice and agave together in a medium bowl. Set aside.

When the cake is cooked, unmold it onto a large cutting board or dry surface, gently peel off the parchment paper and cut the cake into three rectangles of the same size. Let it cool.

Make the syrup by combining the agave syrup, lemon juice and water in a small saucepan. Cook the syrup over low heat for about 5 minutes.

Brush the first cake rectangle lightly with the syrup, spread a third of the mascarpone on the cake. Top it with the second cake rectangle, brush it with syrup and spread it with mascarpone. Repeat with the remaining cake rectangle and top it with a thin layer of mascarpone. Garnish with lemon zest, if you wish.

Curried Bean Stew

This dish took me to a far away land of safaris, incredible roses and Kericho Gold tea. A land whose name means God’s resting place in the language of its people: Kenya.

I read about this stew in Saveur magazine and immediately wanted to make it. In Kenya, it is called Mchuzi Wa Mbaazi, which means curry and beans in Swahili. It might sound like it is not the right recipe for the season but it is pretty light, can be consumed lukewarm or cold, or simply bookmarked and reserved for the winter months if in your mind beans and summer are simply not compatible. But I urge you to change your mind and let your palate seize the summer to travel and explore.

Curried Bean Stew Recipe–Mchuzi Wa Mbaazi

This recipe is adapted from Saveur magazine

4 servings

¾ pound dried red kidney beans
2 cups coconut milk
1 medium red onion, minced
3 garlic cloves, minced
2 small dried red chili peppers
2 teaspoons ground cumin
1 ½ teaspoons yellow curry powder
Sea salt and freshly ground pepper
Cilantro or parsley and chopped tomato, for garnish (optional)

Soak the beans overnight.

Drain the beans and place them in a medium pot with 3 ½ cups water. Cover with a lid and cook the beans over medium heat for 40 minutes. Mix in the coconut milk, minced onion, minced garlic, chili peppers, cumin, curry, salt and pepper. Cover and cook for 15 to 20 minutes. Taste and add more salt and pepper if necessary. serve warm or cold, garnished with cilantro and chopped tomatoes.

Espresso Mascarpone-Stuffed Dates

It all started with a craving for coffee combined with popular demand for a date recipe from both my husband and readers. I closed my eyes and imagined a coffee flavored dessert and the first thing that came to my mind was tiramisu. So I decided to create a “tiramisu date” with mascarpone, espresso and chocolate. It came out exactly like I thought: a “cakeless” version of tiramisu, bursting with coffee aroma amid sweet, delicate cream. You have to try this one, you’ll love it!!

For other date recipes, click here and here.

Espresso Mascarpone-Stuffed Dates Recipe

Makes 12 stuffed dates

12 Medjool dates, pitted
8 ounces mascarpone cheese
1 teaspoon agave syrup
3 teaspoons espresso or strong coffee
2 tablespoons shaved chocolate (optional)

Delicately clean the dates with a damp paper towel. In a medium bowl, combine the mascarpone, agave syrup and espresso. Stuff each date with about a tablespoon of the coffee flavored mascarpone. Top with shaved chocolate for a wonderful taste and look.

Culinary Dictionary: Letter T

Welcome to letter T of our Terminology Thursdays starting by none other than a tagine. It almost seems a bit too strange for a coincidence but it is.

I would like to thank everybody who voted for my video audition. I am truly touched by that and do feel the love. You can keep voting through July 3rd. Click here to vote.

Tagine: Moroccan terracotta cooking vessel with a dome/cone-shaped lid used for slow-cooking.

Tamari: A darker, thicker version of soy sauce.

Tamarillo: A red, egg-shaped fruit native of New Zealand aka tree tomato.

Tips: Yes, the gratuity we leave to a server is an acronym for To Insure Prompt Service.

Tasso: A spicy Cajun dish of smoked pork.

Taramsalata: Popular Greek dip made with fish roe.

Tian: Savory or sweet ingredients layered and baked in an earthenware pan.

Trompette de la Mort: An edible wild mushroom called “trumpet of death” because it is shaped like a trumpet. It is also known as black chanterelle.

Teppanyaki: Japanese method of grilling meats on an iron griddle.

Tzimmes: A Jewish stew of meat, vegetables and dried fruits usually served during Rosh Hashannah.

Letters A, B, C, D, E , F, G, H , I , J, K, L , M, N, O, P, Q, R, S, T, U, V, W, X, Y and Z.