from People Magazine - Stephanie Goldfarb's recipe
Goldfarb's L.A. catering company Salt Kitchen has celeb clients like Halle Berry.
4 yellow peaches, firm
4 heirloom tomatoes
4 balls fresh mozzarella
10-12 leaves fresh basil
Olive oil
Smoked sea salt (or flake sea salt)
Slice the peaces about 1/8 inches thick, brush with olive oil & grill on BBQ or indoor grill
Alternate grilled peach, tomato, mozzarella - to form symmetrical salad.
Drizzle with olive oil and top with sliced basil and sea salt.
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I made this for: Steve, Tim, Carley
Yum!! The peaches were so sweet and the mozz salty... oh - so so so good!!
Showing posts with label fruit. Show all posts
Showing posts with label fruit. Show all posts
Monday, September 14, 2009
Sunday, February 15, 2009
Frozen Banana Cream
1 Serving
This is an old restaurant trick that has been around for years. Use this delightfully simple "sorbet" wherever you would use ice cream. Try it sprinkled with chopped nuts, or on a bed of pureed raspberries or strawberries.
Ingredients:
1 very ripe banana
Instructions:
Peel the banana and cut it into chunks. Put the chunks, uncovered, on a plate in the freezer, and freeze for at least an hour. (They can stay overnight.) When you're ready to serve, take out the banana and put the frozen pieces in a blender or food processor, and process until smooth, scraping down the sides of the container as needed. As the bananas thaw slightly, the texture will become smooth and creamy.
This is an old restaurant trick that has been around for years. Use this delightfully simple "sorbet" wherever you would use ice cream. Try it sprinkled with chopped nuts, or on a bed of pureed raspberries or strawberries.
Ingredients:
1 very ripe banana
Instructions:
Peel the banana and cut it into chunks. Put the chunks, uncovered, on a plate in the freezer, and freeze for at least an hour. (They can stay overnight.) When you're ready to serve, take out the banana and put the frozen pieces in a blender or food processor, and process until smooth, scraping down the sides of the container as needed. As the bananas thaw slightly, the texture will become smooth and creamy.
Friday, February 08, 2008
Mango Cream
1 Serving
If you haven't eaten mango, this is a easy way to introduce this delicious fruit into your diet. Pick a ripe mango that feels firm and smells good. Or you may be able to buy frozen mango which works fine for this recipe. For a festive touch, layer the mango cream with fresh berries in a parfait glass and top with chopped almonds.
Ingredients:
1 ripe mango 1/2 cup vanilla yogurt
Instructions:
Peel the mango and cut the ripe portion of the fruit into pieces. (The portion around the stone will be hard.) Put the mango in a blender or food processor with the yogurt. Blend until smooth.
If you haven't eaten mango, this is a easy way to introduce this delicious fruit into your diet. Pick a ripe mango that feels firm and smells good. Or you may be able to buy frozen mango which works fine for this recipe. For a festive touch, layer the mango cream with fresh berries in a parfait glass and top with chopped almonds.
Ingredients:
1 ripe mango 1/2 cup vanilla yogurt
Instructions:
Peel the mango and cut the ripe portion of the fruit into pieces. (The portion around the stone will be hard.) Put the mango in a blender or food processor with the yogurt. Blend until smooth.
Saturday, January 12, 2008
Ginger Almond Pears
6 Servings
Pears are one of the few fruits that actually improve in texture and flavor after being picked a little green. You can store them in a paper bag for a couple of days to speed up ripening. A little softness around the stems and a change in skin color means they're ready. Bartletts, red Bartletts, or Anjou varieties have the best flavor and are good for cooking. When the time comes for thickening the pear sauce, I prefer arrowroot over cornstarch, although it is a little harder to find. Arrowroot comes from a tropical tuber whose root stalks are dried and ground into a fine starchy powder that's very easy to digest. Sauces thickened with arrowroot are a little finer than those thickened with cornstarch but you can use either.
The most potent ingredient in this dessert is the ginger. Ginger (Zingiber officinale) is known throughout the world for its tonic and spiritually uplifting properties. When used fresh, it's especially effective at improving digestion and calming nausea and indigestion — making it a great follow-up to any hearty meal.
Ingredients:
5 firm ripe pears
3 cups apple cider
2 teaspoons finely chopped fresh ginger root
3 tablespoons cornstarch or arrowroot
1/2 teaspoon pure almond extract
Salt to taste
Instructions:
1. Peel the pears, quarter them lengthwise, and core. Slice pears thinly and place in a saucepan with the apple cider and ginger root. Add a pinch of salt.
2. Bring to a boil, reduce heat and simmer until pears are tender, about 15 minutes.
3. Dissolve cornstarch or arrowroot in 1/3 cup cold water and add to the simmering pears, stirring, until the sauce is thick and clear.
4. Remove from heat and stir in almond extract. Serve warm or cold.
Pears are one of the few fruits that actually improve in texture and flavor after being picked a little green. You can store them in a paper bag for a couple of days to speed up ripening. A little softness around the stems and a change in skin color means they're ready. Bartletts, red Bartletts, or Anjou varieties have the best flavor and are good for cooking. When the time comes for thickening the pear sauce, I prefer arrowroot over cornstarch, although it is a little harder to find. Arrowroot comes from a tropical tuber whose root stalks are dried and ground into a fine starchy powder that's very easy to digest. Sauces thickened with arrowroot are a little finer than those thickened with cornstarch but you can use either.
The most potent ingredient in this dessert is the ginger. Ginger (Zingiber officinale) is known throughout the world for its tonic and spiritually uplifting properties. When used fresh, it's especially effective at improving digestion and calming nausea and indigestion — making it a great follow-up to any hearty meal.
Ingredients:
5 firm ripe pears
3 cups apple cider
2 teaspoons finely chopped fresh ginger root
3 tablespoons cornstarch or arrowroot
1/2 teaspoon pure almond extract
Salt to taste
Instructions:
1. Peel the pears, quarter them lengthwise, and core. Slice pears thinly and place in a saucepan with the apple cider and ginger root. Add a pinch of salt.
2. Bring to a boil, reduce heat and simmer until pears are tender, about 15 minutes.
3. Dissolve cornstarch or arrowroot in 1/3 cup cold water and add to the simmering pears, stirring, until the sauce is thick and clear.
4. Remove from heat and stir in almond extract. Serve warm or cold.
Thursday, August 30, 2007
Watermelon Breakfast Lasagna
Preparation time: 10 minutes
4 cups corn flakes
2 cups minced watermelon
2 cups fresh blueberries or sliced strawberries (or 1 cup of each)
2 cups low-fat vanilla yogurt
Layer 1/2 of corn flakes evenly in bottom of 8x8 serving dish. Mix together watermelon, blueberries and/or strawberries, and yogurt; spoon 1/2 of fruit mixture evenly over corn flakes. Sprinkle half of remaining fruit mixture. Finish with layer of corn flakes.
Serves: 4
1 cup of fruit per serving.
Nutritional information per serving:
calories: 262, total fat: 2g.
saturated fat: 1 g
% calories from fat: 3%
protein 9 g
carbohydrates: 55g
chol: 6mg
fiber: 3g
sodium: 285mg
4 cups corn flakes
2 cups minced watermelon
2 cups fresh blueberries or sliced strawberries (or 1 cup of each)
2 cups low-fat vanilla yogurt
Layer 1/2 of corn flakes evenly in bottom of 8x8 serving dish. Mix together watermelon, blueberries and/or strawberries, and yogurt; spoon 1/2 of fruit mixture evenly over corn flakes. Sprinkle half of remaining fruit mixture. Finish with layer of corn flakes.
Serves: 4
1 cup of fruit per serving.
Nutritional information per serving:
calories: 262, total fat: 2g.
saturated fat: 1 g
% calories from fat: 3%
protein 9 g
carbohydrates: 55g
chol: 6mg
fiber: 3g
sodium: 285mg
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