Archive for Vegetarian Recipes
From The Motherland: Green Watercress Soup
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Not thrilled about the thought of corn beef and cabbage for St. Patrick’s day this year? Celebrate with this: From the late Irish chef, educator, and writer Noel C. Cullen, a nutritious green watercress soup with vegetables, potatoes, and herbs, garnished with a cream swirl, and served with herbed scones. Read on for the recipe: Read More→
Papaya Salad From The Tonga Room
Posted by: | CommentsIf you have not been to the Fairmont Hotel in San Francisco you must put it on your list! It’s a gorgeous historic hotel in the Nob Hill area, with stunning architecture and amazing service. Does your wallet say “no” to decadence? If it’s not financially possible to dine or book a room there, say yes to this: affordable alternatives include an afternoon tea service or cocktail in the elegant Laurel Court Bar. We spent several hours there sipping while people watching, highly recommended!
Today, the fabulous chefs from the Tonga Room Restaurant in the SF Fairmont have shared with us a healthy delicious recipe. It’s an exotic Asian green papaya salad with chili garlic dressing topped with honey roasted peanuts. Enjoy!
Papaya Salad
The Tonga Room Restaurant, Fairmont Hotel San Francisco
Serves 6
Sweet Garlic & Chili Dressing:
• 1 tbsp minced garlic
• ¼ cup rice wine vinegar
• 3 tbsp lime juice
• 1 tbsp minced ginger
• 1 tbsp dry mustard
• ¼ cup sweet chili sauce
• 2 cups canola oil
• salt and pepper to taste
Candied Peanuts:
• 2 lbs peanuts
• 1 cup honey
• ½ cup water
• ½ cup sugar
• 2 tbsp of salt
• 1 tbsp cayenne pepper
Salad:
• 1 green papaya peeled & julienne (cut 1/8″ X 1/8″ X 1 ½”)
• 4 scallions chopped
• 1 carrot julienned
• 1 red bell pepper julienne
• ¼ lb rice noodles cooked al dente
• 1 heart of romaine lettuce chopped
Prep:
Sweet Garlic & Chili Dressing:
• Mince ginger and garlic.
• Place in blender with the sweet chili sauce, vinegar, lime juice and dry mustard.
• Blend ingredients and slowly add oil and emulsify.
Candied Peanuts:
• First roast peanuts until golden brown.
• Then put peanuts in a thick bottom stock pot over medium heat.
• Add honey, salt, sugar, water, and cayenne and cook for 3 minutes constantly stir.
• When done pour onto a sheet pan with parchment paper and let them cool.
• Once they are cooled rough chop them in a food processor.
Salad:
• Mix ingredients with ¼ cup of dressing and 3 tablespoons of candied peanuts in a bowl and serve.
• Garnish with the candied peanuts.
Mashed Sweet Potatoes Three Ways
Posted by: | CommentsBilly Strynkowski is the executive chef, recipe developer, and writer for Cooking Light Magazine. In this video, he shows us 3 amazingly simple ways to prepare mashed sweet potatoes, a perfect Thanksgiving side dish recipe time saver.
Starting with the mashed sweet potatoes mixed with butter, salt, and pepper, his first method blends in mashed bananas for a Caribbean flavor. The second method blends in light coconut milk. In his third method he simply folds in orange juice concentrate.
We tried the mashed bananas version last night. We steamed 2 cut and peeled sweet potatoes for 20 minutes, added 1 tbsp of butter, salt and pepper to taste, and added one mashed banana. We garnished it with a few dried cranberries, and it was delicious.
Care to step it up a notch? Try one of the above techniques using homemade butter instead of store bought. Read this post to learn how simple it is to make in less than 15 minutes –> How to make butter.
