Thursday, October 28, 2010

Fall, I love fall, actually I think I love the beginning of every season, because with them comes the produce that I have been missing since the year before.

To me, fall is the beginning of my search for new ways to use the seasons produce in soups, glorious SOUP............!!!!!!!

Anyone out there have some soup recipe's that they love using "seasonal Produce/fruits" please post them, I would love to have them.

Super Natural Recipe Search
Super Natural Recipe Search

Tuesday, October 26, 2010

I love to bake, and this time of the year when the cold starts to seep in, I start conjuring up ideas to play with in the baking dept.

Well, I have a recipe for banana cake/bread that not only I love, but everyone that has ever had it, loves it.......the recipe is very special to me, because it came from my Gramma, and everyone in my family makes it.

This recipe, as I have learned is extremely versatile, last year my BF wanted to make a pumpkin cake, so I got to thinking what if we just substituted the banana with pumpkin, and added appropriate spices, hhhmmmmmmmm....well it worked, with great results, and has now been added to the "go to" recipes for this time of year.

All this leads me to someone giving me a ton of wonderful apples, and I didn't want a pie......soooooooooo, hmmmmm, why wouldn't it work, really no I go for it, first by making a compote with the apples adding raisin, Cinnamon, nutmeg, calvados, vanilla, brown sugar, white sugar, and arrowroot to thicken, I cook it down to soft all the way through the apples, but still holding their integrity, made the base of the banana cake and substitute with the apple compote......results are in and they are good! I think adding some rich caramel sauce would take it over the top....However know one thinks it is needed, so I am out-numbered, and I still think it would take it to the level I would be satisfied with.

Super Natural Recipe Search
Super Natural Recipe Search


Tropical Sauce

1 quart cooking sake

1/2 cup soy sauce

1/4 cup sesame oil

2 to 3 cans coconut milk

1/2 papaya diced

1/2 pineapple diced

1 stick butter to finish

Simmer all ingredients (except butter) in sauce pan for about an hour to reduce and consentrate flavors.

blend sauce adding butter a little bit at a time to emusify, useina blender or stick blender.

Roasted Butternut Squash w/ Blue Cheese and toasted Pecans

1 large Butternut squash (seeded and cut into 1 inch cube’s with skin)
2 tablespoons extra virgin olive oil
1 tablespoon minced fresh rosemary
Generously season with kosher salt and fresh ground pepper
4 ounces blue cheese
½ cup chopped toasted pecans
3 mission Figs quartered (garnish)

Pre heat oven to 400ยบ

Combine butternut squash cubes, evoo, rosemary, salt and pepper on heavy duty sheet pan. Roast for 15 to 20 minutes or until a knife can insert squash easily.

Remove squash to serving platter and garnish with cheese, pecans and fig quarters.

Good Eatin' Shrimp Ceviche
1 quart salted water 1/2 cup plus 2 tablespoons freshly squeezed lime juice 1 pound unpeeled medium shrimp ( 31/40 count to a pound) 1/2 medium yellow onion, diced1/2 cup chopped fresh cilantro
1 to 2 tablespoons bottled hot sauce.
2 tablespoons olive oil
1/2 cup peeled, seeded, and diced cucumber (If English Cucumber no need to peel)
1/2 cup diced Jicama2 small ripe avocado, peeled, pitted and cubed Salt to taste
Lime wedges, for garnish Tostada shells, tortilla chips or saltine crackers, for serving

Cooking and marinating the shrimp:
Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add shrimp, cover and return to a boil. Immediately remove from heat, pour off all liquid.
Spread out shrimp in large bowl to cool completely.
Peel shrimp, and de-vein.
Toss shrimp with remaining 1/2 cup lime juice, cover and refrigerate for about 1 hour.
The Salsa:
In a small strainer, rinse chopped onion under cold water, then shake off excess liquid. Add to shrimp bowl along with chopped cilantro, ketchup, hot sauce, olive oil, cucumber and jicama. Mix gently, taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate up to a few hours, or serve immediately.
Serving the ceviche:
Spoon the ceviche into sundae glasses, martini glasses or small bowls. Garnish with sprigs of cilantro, diced avocado and wedge of lime.