Mmmmango Season!

Ataulfo Mangoes at different degrees of ripeness

Marvelous mangoes are nearing the end of their season and can be found at good prices by the case. I prefer the Ataulfo mango, slightly smaller fruit with a flat stone and buttery, sweet, smooth flesh. For information and a cutting demo with photos, check out my Featured Post ... "Exotic Ataulfo Mangoes" from April 2016.

Easy dicing method

Don't worry about having too many mangoes ripening at once. When they are on sale, I always purchase different degrees of ripeness and more than I can use fresh. I love having a bag of diced, frozen Ataulfo Mango in my freezer for that quick mango 'fix' or new found recipe. 

To freeze mango; line a bake sheet with parchment paper or plastic wrap. Then follow the preparation and dicing methods in my previous Blog Post, Exotic Ataulfo Mangoes. Spread out the diced mango on the bake sheet so they are in a single layer and will freeze in individual cubes. When fully frozen, peel mango off of the parchment paper, break apart if necessary and move to a zip type freezer bag. The majority of the frozen fruit should be individual cubes, not a frozen lump. I have purchased frozen mango in the past and was so disappointed with the flavor and quality of the fruit that once was enough. Now every year I get a few cases of the Ataulfo Mangoes when in season, on sale and I know I have a high quality product on hand.

Below is a refreshing, fast, super delicious, gluten-free, vegetarian recipe with quinoa (pronounced keen-waa) and mango... fresh mango is best but if you have frozen to use up, just defrost it first so it does not make the dish too watery. 

'Quinoa' is a good source of plant protein and fiber. It is a gluten-free, whole grain carbohydrate, as well as a whole protein, meaning it contains all nine essential amino acids. It is light and fluffy in texture but has the 'whole grain' ability to fill you up.

CURRIED QUIONA WITH MANGO       Yield: 6 cups
Served as a side, light lunch, in a wrap or lettuce cups ... fast and refreshing!

1 cup quinoa
2 cups water
2 Tbsp. dry minced onion
1 Tbsp. chicken bouillon powder 

Cool quinoa and gently toss with remaining ingredients

2 tsp. Madras curry powder
1/2-3/4 tsp. sea salt
1/4 tsp. turmeric

 

Dressing:
2 Tbsp. avocado oil
1 Tbsp. white wine vinegar
3/4 tsp. Madras curry powder
1/8 tsp. dry mustard
sea salt and freshly ground pepper

Assembly:
1 cup diced Ataulfo mango
1 cup diced English cucumber
1/4 cup sliced green onions
2 cups mixed mesclun greens
6-8 gluten-free wraps or lettuce cups, optional

Rinse quinoa with cold water to remove the bitter tasting compound that coats the tiny seeds, place in a medium pot with water, dry onion, chicken bouillon, curry powder, sea salt and turmeric. Place over medium heat, bring to a boil. Turn the heat to low, cover and gently simmer for 15 minutes. Remove from the heat and fluff with a fork, cover and let sit another 2-5 minutes. Transfer to a medium bowl and spread out to cool.

Meanwhile make the dressing: whisk the oil, wine vinegar, curry powder and dry mustard in a small bowl to blend. Season dressing with salt and pepper to taste.

Curried Quinoa Wraps

Assemble the salad: to the cooled quinoa add the diced mango, cucumber, green onions and dressing. Gently toss to coat.

Serve as a side dish or for a light lunch serve on a bed of mesclun greens or with lettuce cups. For wraps: divide the greens between 6-8 wraps, spoon the quinoa mixture and wrap firmly closing one or both ends.

Until next time ... Bon Appétit!

Recipe by Sally Rae
Photos by Sally Rae

What is Quinoa?

Organic Quinoa: Ivory, Red & White, Tri-Color

'Quinoa' (pronounced keen-waa) was a staple in the diet of the ancient Incas. It is a whole grain that is now rapidly growing in popularity due to its many health benefits.  

Quinoa is a flowering plant of the amaranth family. It is an annual plant grown as a crop primarily for its edible seeds. Though technically a seed, Quinoa is classified as a whole grain and is a good source of plant protein and fiber. It is a gluten-free, whole grain carbohydrate, as well as a whole protein, meaning it contains all nine essential amino acids. Quinoa cooks up much faster than other grains and when cooked the seeds expand rapidly, become tender but chewy and expel spirals that give a slight crunch. Cooked Quinoa becomes light, fluffy and nutty; the ideal canvas to showcase intense flavors, rich textures and your favorite veg, meats, dressings and sauces. Plus it provides 8 grams of protein, 5 grams of fiber and 220 calories per every 1 cup cooked. Over all it has 3-4 times more nutrients than brown rice. It is light and fluffy in texture but has the 'whole grain' ability to fill you up.

It comes in different varieties with different colors as well ... with white, red and black being most common. Most stores carry the common white quinoa but I found the color mixtures also available in a mix of red and white and a mixture of three colors at our local grocery stores. 

• White Quinoa is the most readily available and is labeled simply Quinoa or sometimes Ivory Quinoa. It is very light and fluffy and the least bitter of the three. 
• Red Quinoa tastes like white but when cooked remains slightly more al dente, therefore has a bit more chewy texture and holds its shape better in cold salads.
• Black Quinoa is harder to find but like red quinoa maintains its shape better than white when cooked and it tastes nuttier.
• Tri-Color Quinoa as the name suggests is a mixture of white, red and black into one bag.

Quinoa has a bitter, unappetizing coating called 'saponin' which occurs naturally as it grows to protect it from being eaten by wildlife. There is an easy 'fix' to removing this bitter, soapy flavor of the saponin coating ... by rinsing the quinoa grains thoroughly in cold water before cooking in any method. To do this, use a fine mesh sieve so you don't lose any of the tiny grains down the drain. Let the cold water run over the grains shaking the sieve and using your hand to move them around so all the grains get a good rinse.

Stove-top Quinoa with Curry

How to Cook Stove-top Quinoa - rinse the quinoa thoroughly. The basic ratio is 2 cups liquid to 1 cup quinoa. You can use water with a bit of salt, dry white wine or broth for flavor. Add liquid to the pot then add the rinsed quinoa. Turn the heat to high and bring the liquid to a boil, then turn down the heat, cover the pot and simmer gently for 15-20 minutes. The liquid should be absorbed and the quinoa will have sprung little spirals which is the germ of the kernel indicating it is done. Remove from the heat and give it a fluff with a fork to loosen it up. Then cover the pot and let it sit for another 2 minutes. At this point, you can serve it hot or spread it out on a bake sheet to cool for salads or wraps.

How to Cook Quinoa in a Rice Cooker - rinse the quinoa thoroughly. Grease the inside of the rice cooker with butter or cooking spray. Add 2 cups liquid to 1 cup quinoa and turn the rice cooker to the white rice setting. When the rice cooker lets you know the cycle is complete, open it and fluff the quinoa with a fork. Unlike rice the quinoa cannot remain in the rice cooker on 'keep warm', it will go mushy. So, remove the cooked quinoa from the rice cooker right away.

How to Cook Quinoa in an Instant Pot - *NOTE: this method is the exception and uses equal portions of liquid to quinoa. Rinse the quinoa thoroughly. Grease the inside of the IP with butter or cooking spray. Add quinoa and liquid in the ratio of 1 cup liquid to 1 cup quinoa. Close and lock the lid, set the cook time for 1 minute. Allow the steam to release naturally. Open the IP, fluff the quinoa and remove from the IP right away.

Curried Quinoa Wraps

Using quinoa as the base in any grain bowl gives the dish extra protein, extra flavor and texture. It is quick to whip up as a side dish and absorbs flavors of any meat, vegetables or sauces. Try the Tri-Color Quinoa in salads, wraps or lettuce cups ... it adds a bit more chewiness, color and absorbs the dressing so it is in every bite.

Until next time ... Bon Appétit!

Photos by Sally Rae
Cooking method research from The Food Network

Have You Tried Chimichurri?

Chimichurri Mise en Place - fast and simple!

Chimichurri is a fresh condiment originating from Argentina and Uruguay made from finely chopped fresh parsley, oregano, garlic, olive oil, red pepper flakes and red wine vinegar. It is a bright, tangy, fresh sauce traditionally used on grilled meats, but is good on almost anything and everything!! Try it tossed with steamed vegetables, with chicken, fish or shrimp, drizzled over eggs, used as a dressing for pasta salad, drizzled over pizza after baking, used as a sandwich spread with (or without) mayo. The possibilities are endless ... and it takes only 10 minutes to make!

Chimichurri - start to finish

Chimichurri is not Pesto, they may look similar ... they are both herbaceous, green sauces made with olive oil but they are not at all similar in flavor. Also, Chimichurri has no nuts or cheese making it a perfect, condiment for nut and dairy sensitivities, vegetarian, low carb, gluten free and Paleo diets.

 Some Chimichurri recipes use cilantro instead of oregano and some add smoked or hot paprika and shallots which are not authentic. I prefer the cilantro version for vegetables, salads and pizza, and the authentic oregano version for grilled meats. Although, the flavor of cilantro is an acquired taste for many.

Creamier sauce

For a creamier sauce, add everything into the food processor then pour the olive oil in while the machine is running. This will thicken the sauce slightly and blend it to creamy looking and smooth.

With grocery prices on the rise, why not add cilantro and Italian parsley to your herb garden this year? Chimichurri can be made all summer and frozen for future use to liven up your winter meals. It can be stored in a covered container in your fridge for up to 5 days or packed in small jars and given as gifts marked with the preparation date, best before date and freezing instructions.

If you have never heard of ... or tried this tangy, fresh sauce, what are you waiting for? 

Chimichurri with Cilantro        Yield: about 1 cup

1 cup fresh cilantro *see Notes below

Chimichurri drizzled over Vegetarian Pizza

1 cup Italian (flat leaf) parsley *see Notes

1 shallot 

3 large cloves garlic

Zest of 1 lemon

2 Tbsp. red wine vinegar

1/2 tsp. sea salt

1/4 tsp. coarse ground black pepper

1/4 tsp. red pepper flakes, optional

1/4 to 1/2 cup olive oil

Thoroughly rinse the cilantro and Italian parsley several times. Pick out any bruised or yellow leaves, remove heavy stem ends. Peel shallot and garlic, roughly chop. Combine all ingredients except olive oil in a food processor and pulse to reduce the bulk of the herbs. Slowly pour in the olive oil and pulse to desired consistency. Stop periodically and scrape down the sides of the processor bowl. Allow to rest for at least 15 minutes for the flavors to marry before using.

 

Fresh and packaged for the freezer

Store in an airtight container in the fridge for up to 5 days. For the freezer; package in 1/4 to 1/2 cup portions or freeze in an ice cube tray. Then store in airtight containers in the freezer for up to 1 year. Thaw only the amount needed.

**CHEF'S NOTES:

Do not use dried herbs for this recipe, only fresh will do!

One 'bunch' of fresh cilantro or Italian parsley is about 1-1/2 cups each.

Until next time ... Bon Appétit!

Recipe by Sally Rae
Photos by Sally Rae

Soup Recipe Switch Up

Sunshine Squash in the garden

My 'Featured Post' last month, 'Thai Sweet Potato Soup'... highlights one of my favorite flavor combinations and a soup recipe all served up in a bowl of comfort! Last week I had time to make a few recipes to fill the freezer. I had a great harvest of Sunshine Squash and wanted to use them for squash soups. The first go-to was from my cookbook that starts with a big pan of 'Curry Roasted Squash' from page 270+271 of 'For the Love of Food'. The left over roasted squash becomes 'Creamy Curried Squash Soup'. Yummmm!!

There were no sweet potatoes in my cold storage but lots of winter squash, so I decided to experiment and transform last months 'Feature Recipe'. The soup switch up became 'Thai Squash Soup' and was a great success. Sunshine, Buttercup and other Kabocha type squash are what I prefer for their dense, sweet flesh and vibrant color. Give it a try and let me know what you think...

THAI SQUASH SOUP      Yield: 8 servings
This soup is easily made vegetarian by using vegetable stock and omit the whipping cream. If you will be freezing the soup, do not add the whipping cream.

1 large Kabocha type squash; peeled, seeds removed and 3/4"diced (8-10 cups diced)
1 onion, fine diced
3 cloves garlic, peeled and minced
1 generous Tbsp. organic coconut oil
1 1/2 Tbsp. freshly grated ginger
5-6 cups flavorful chicken or vegetable stock
1/8-1/4 tsp. cayenne pepper

Thai Squash Soup

1 fresh lemongrass stalk
2 Kefir lime leaves
salt and black pepper to taste
1 can (400 ml) unsweetened coconut milk
1/2-1 Tbsp. fresh lime juice, optional
1/2 cup whipping cream, optional
Finely chopped cilantro or chives for garnish

In a large stock pot melt coconut oil over medium heat. Add the chopped onions, garlic and ginger. Sauté until softened and fragrant but do not brown. Clean the outer leaves then pound the bulb end of the lemongrass with a skillet or flat meat tenderizer. Add the stock, cayenne, lemongrass, Kefir lime leaves, salt, pepper and diced squash. Bring to a boil, reduce heat and simmer, partially covered for 20-30 minutes until the squash softens.Stir occasionally.

Remove the lemongrass and Kefir lime leaves. Use an immersion blender and purée the mixture until smooth. Whisk in the coconut milk and bring back to a simmer, stirring often... do not boil!

Stir in the whipping cream if using. Taste and adjust the seasoning if necessary with lime juice, powdered ginger, cayenne, salt and pepper. Ladle soup into servings, sprinkle with finely chopped cilantro or chives.

Until next time ... Stay safe, warm and dry,
Bon Appétit!

Recipe by Sally Rae
Photos by Sally Rae

Crêpes S’il Vous Plait

The French Crêpe ~ Impressive, delicate, yet durable

Thick or thin, small to large, every country has a version of the pancake. The most elegant and glamorous of them all is the French Crêpe. These lacy, pliable rounds are delicate yet durable, easy to make and impressive to serve. They can be an appetizer, main course or dessert. They are a magical way to re-create leftovers into an impressive dish.

 

The marvelous fact about crêpes is that they are a perfect cook-ahead food. They keep in the fridge separated by wax paper and wrapped in plastic for 2 days and when frozen, they keep for 2 months. Thaw frozen crêpes totally and they are ready to be filled, sauced, heated if called for and served. *It is not advised to freeze filled crêpes. Best of all, you cook the crêpes when you want, at your leisure, with no one breathing over your shoulder!

To make a thin and delicate crêpe you need a good pan. It must be heavy enough to distribute the heat evenly, hold the heat and light enough to handle with ease. The many choices may seem bewildering, but any well-made crêpe pan will do the job. There are essentially two kinds of crêpe cookers. The first is the conventional skillet type, in this category are classic stainless steel pans, copper, non-stick and electric ones. The second is a bottom-dip pan where the pan is first heated, dipped in a bowl of batter then inverted over a heating element or flame. Once you have chosen a pan, follow the manufacturer's directions for seasoning the pan or preparation if any is required. Practice with your new pan. The better you know your equipment the more useful it becomes.

Assemble your mise en place; a shallow bowl of batter for the bottom-dip method, a ladle or small pitcher for the skillet type pan. Have oil, a pastry brush, cooling rack or cotton tea towel and wax paper squares to place between finished, cooled crêpes.

Follow any of the ‘Basic Folding Techniques' below, roll or fold crêpes so the best side, the one cooked first, shows. For the performing cook, a 'finishing pan' will be needed to flambé food. The finishing pan is large, flat, beautiful and heat proof. To flambé, gently warm the spirit to be burned, so the alcohol will ignite easily but be certain that it does not come to a boil or all the alcohol will be cooked off and there will not be any flames to dazzle your guests. Never pour the spirit directly from the bottle into flaming sauce. The fire can follow the spirit into the bottle and cause more of a spectacle than you bargained for!

SECRETS TO SUCCESS

• Let the batter stand for an hour or more after you have mixed it, before frying the crêpe. As it stands, the starch in the flour absorbs liquid, making more tender crêpes. Batters that sit will thicken slightly; dilute them with a little water to the consistency of heavy cream.
• Always have your crêpe pan heated to a point where a small amount of water dropped on the pan will bounce and dance about. If the pan is either too hot or too cool, the batter will not adhere.
• Grease the pan well with coconut or avocado oil between crêpes.
• Remove pan from heat to add the batter. Pour 1½-2 oz. batter directly into the center of the pan, and then quickly roll the pan about so that the batter covers the bottom. If the batter is too thick add a teaspoon of water at a time. If crêpes have a ‘lacey’ look, add more flour.
• Cook briefly until crêpe starts to brown on bottom. It is not necessary, but you can turn over and cook a few seconds on the other side, or slip it under a broiler for a moment. Slide onto a tea towel or cooling rack. Continue until all batter is used.
• Cool and use immediately, or stack with wax paper between each crêpe. Wrap well and refrigerate for later use or freeze wrapped in plastic.

Crêpes offer infinite opportunities for improvisation; in the crêpe batter, the fillings, toppings, sauces and folding techniques you use. Sophisticated diners and kids alike will love the elegant yet simple crêpe!

BASIC FOLDING TECHNIQUES

CRÊPE ROLLS- spread filling on each crêpe and roll tightly from one side, to form a cigar shape.

CORNUCOPIAS- cut the crêpes in half. Place filling to one side and roll into a cone shape.

CLASSIC FOLD OR ENVELOPE- place filling in the center and fold the two sides over the center.

CRÊPE POCKETS- begin with ‘Classic/Envelope Fold’ then tuck the two open ends into the crêpe.

TRIANGLE FOLD- spread filling on half and fold in half to cover, then fold in half again to form a triangle.

DOUBLE STUFFED TRIANGLE- place filling on one quarter and fold in half, place more filling over the previously filled quarter and then fold in half again to form a double stuffed triangle.

STACKED OR LAYERED CRÊPES- place filling on one crêpe then top with a second, place filing on that one, add another and proceed to desired height. Serve by cutting in wedges.

Basic Folds - left to right ... Rolls, Cornucopias, Envelope, Pocket, Triangles

BASIC CRÊPES                    Yield: about 12 crêpes

This recipe can be varied to suit the filling. For example, if you are serving a curry inside the crêpe you can add a touch of curry powder to the batter. Flavorful chicken or beef stock can be added for all or part of the milk. 

 

2 large eggs

1¼ cup milk

2/3 cup unbleached all-purpose flour

¼ tsp. sea salt

2 Tbsp. butter, melted

Beat eggs well, add milk, flour and salt. Beat to a smooth batter then blend in melted butter. Let batter stand for 1 hour for more perfect crêpes. To cook, see ‘Secrets to Success' above.

Fresh Strawberries, Whipped Cream and Maple Syrup

DESSERT CRÊPES           Yield: about 12 crêpes

If you are using fruit or berries inside the crêpes, add a bit of orange zest to the batter and 1-3 Tbsp. liqueur as part of the liquid.

 

1 recipe ‘Basic Crêpes’ (recipe above)

2 Tbsp. granulated sugar

½ tsp. pure vanilla extract

Prepare ‘Basic Crêpe’ batter, whisk in sugar and vanilla. Let batter stand for 1 hour. To cook, see ‘Secrets to Success’ above.

 

CHOCOLATE CRÊPES    Yield: about 12 crêpes 
I have used this recipe for years, from the Food Network~Laura Calder’s ‘French Food at Home’. Stuff these crêpes simply with sweetened whipped cream and fresh summer berries or sliced bananas. Serve with ‘Hazelnut Chocolate Sauce’ (recipe below).

1 Tbsp. butter

1½ oz. dark chocolate, finely chopped

1 cup milk

2 eggs

¼ cup granulated sugar

1 tsp. pure vanilla extract

1 cup unbleached all-purpose flour

In a small saucepan combine butter, chocolate and milk and heat to melt. Beat the eggs and sugar in a bowl. Add vanilla stir, then add flour. Beat in chocolate mixture. Let batter stand for 1 hour. To cook, see ‘Secrets to Success’ above.

 

CRÊPES NEPTUNE                  Yield: 12 crêpes – 12 appetizers

One of my signature recipes... The addition of minced dill and lemon zest to this crêpe batter is a delicious alternative for seafood fillings. Scallops, lobster or salmon also work well in this recipe.

1 recipe ‘Basic Crêpe’ batter (recipe above)

1½ Tbsp. minced baby dill weed

Zest of 1-2 lemons

2 Tbsp. butter

4 scallions, chopped

1 cup button mushrooms, cut in quarters

½ cup dry Sherry, divided

1½ Tbsp. fresh thyme, minced

8 oz. crab meat

8 oz. shrimp meat

1½ cups Béchamel sauce, divided

Sea salt

Freshly ground black pepper

½ cup grated Parmigiano-Reggiano

12 lemon twists and sprigs of baby dill for garnish

Prepare ‘Basic Crêpe’ batter, whisk in minced dill weed and lemon zest. Let batter stand for 1 hour.

Meanwhile prepare the filling. Melt butter in a medium sauté pan. Add scallions and mushrooms, sauté but do not brown. Add ¼ cup Sherry and thyme, simmer over medium heat until reduced by one third. Add crab, shrimp and 1 cup Béchamel sauce. Simmer 3-5 minutes. Season with salt and pepper to taste. Refrigerate.

Cook the crêpes. Divide seafood filling between 12 crêpes, roll each tightly into a ‘Crêpe Roll’ and place in a baking dish seam sides down. Thin remaining ½ cup Béchamel sauce with Sherry to desired consistency, drizzle over rolled crêpes and sprinkle with Parmesan cheese. Place in a pre-heated 350°F oven for 15-20 minutes or until hot through and lightly browned. Garnish with a lemon twist and a sprig of dill.

FRESH MUSHROOM CRÊPES           Yield: 8 crêpes – 4 servings

Crimini mushrooms are also known as brown or Italian. They are young Portobello mushrooms with a hearty, earthy flavor, tan to dark brown with smooth tops.

1 recipe ‘Basic Crêpe’ batter (recipe above)

1½ Tbsp. minced fresh thyme or sage

3 cups sliced fresh crimini mushrooms

¼ cup scallions, chopped

2 Tbsp. butter

1 cup thick Béchamel sauce

½ cup grated medium Cheddar cheese

¼ cup dry white wine

2 Tbsp. grated Gruyère cheese

Sprigs of thyme for garnish

Prepare ‘Basic Crêpe’ batter, whisk in minced fresh thyme. Let batter stand for 1 hour.

Sauté mushrooms and scallions in butter until tender. Stir in Béchamel and cheddar cheese, add wine. Spoon mixture into crêpes then use the ‘Triangle Fold’. Sprinkle with Gruyere cheese and broil for 2 minutes. Garnish with sprig of thyme.

HAZELNUT STACKED CRÊPES WITH CHOCOLATE SAUCE       Yield: 6 servings

Crunchy, caramelized hazelnuts layered between delicate crêpes, served with a rich chocolate sauce… an elegant dessert!

10-12 ‘Dessert or Chocolate Crêpes’ (recipes above)

8 oz. hazelnuts

2 tsp. avocado oil

½ cup confectioner’s sugar

 

Coarsely chop hazelnuts and heat in oil. Sprinkle with confectioner’s sugar and stir until well caramelized. ‘Stack Crêpes’ with caramelized nuts between each crêpe. Distribute nuts to the edge and lightly press down each crêpe before adding the next layer. Drizzle a small amount of sauce over the stack. Cut crêpe stack into 6 wedges and serve with warm ‘Hazelnut Chocolate Sauce’.

Hazelnut Chocolate Sauce         Yield: about 1 1/4 cup

This sauce when served warm is a decadent, liquid ganache.

¾ cup whipping cream

9 oz. top quality dark chocolate, very finely chopped

1 tsp. instant Espresso powder

3 Tbsp. Frangelico liqueur

Combine cream and chocolate in a double boiler over medium heat. Stir frequently until chocolate is melted. Dissolve Espresso powder in liqueur and add to chocolate mixture until well combined.Drizzle over dessert crêpes, cake or ice cream

Until next time ... Bon Appétit ... stay healthy, be safe, wear a mask and take good care!

 

Photos by Sally Rae

Recipes by Sally Rae

Chocolate Crêpe Recipe by Laura Calder