Avocado Mousse Pie

Avocado-White Chocolate Mousse Pie

For one 9 inch Springform Pan:

Crust Ingredients:

2/3 cup chocolate nibs (or bittersweet chocolate, chopped)

2/3 cup unsalted macadamia nuts (roughly chopped)

2/3 cup dried coconut (sweetened is fine, too, shaved or shred)

In a food processor, process nuts and chocolate until mealy, add the coconut and pulse a few seconds.

Line the pan with the nut mixture, patting evenly on the entire bottom of pan.  Bake for 8 minutes in a 350 degree oven.  Remove and set aside.

For the filling:

10 ounces white chocolate chips

2 medium ripe avocadoes (good buttery ones!)

6 egg whites

2 ½ cups whipping cream

2 tablespoons sugar

Pinch of salt

Melt the white choc. chips in a double boiler over med. heat until soft.

Place the avos in a food processor and add the melted white chocolate to this and process until creamy.

Remove from processor and put in a large mixing bowl.

Whip the egg whites until med. stiff, set in refrigerator.

Whip the cream until soft peaks form and add the sugar and salt and whip another 10 seconds.

Gently fold the egg whites into the avo-choc. mix.  Fold in the whipped cream saving about a ½ cup.

Spoon the avo mixture into the springform pan spreading from the inside out, evenly.

Top with the remaining whipped cream in decorative dollops.   Refrigerate for at least six hours or overnight.  Enjoy!

You can garnish with a few chocolate nibs (or shavings) and a couple slices of avocado!

Flavours of Cambodia and Laos

The Flavors of Cambodia and Laos

     Last Christmas our travels took us to the ancient areas of the Khmer Empire which after the middle ages, from the 10^th though the 13^th  centuries, stretched throughout Cambodia, Laos, Vietnam, Thailand and Malaysia.  Today, the cuisine lives on in some of the most intense spice blends I have ever tasted.  Hannah, Benajah and Cheyenne (Benajah’s girlfriend), bopped along with us in our endless temple hunts via tuktuks, a motorcycle pulled cart.  Angkor Wat was only one of the many grand sites we saw, as we likened to the most obscure, such as Ta Som and Bayan.  It takes days to appreciate these temples, and our guide, Pho, was a good historian for three full days of adventure.  It was Pho who introduced us to Khmer food, and to his childhood life as a survivor of the Khmer Rouge. The stories unfolded over the slow rides in our tuktuk, (as the big tour buses blasted by us), and as we ate our first Amok, the Cambodian fish stew.  In Laos, Cheyenne and I attended a day long cooking class in an outdoor kitchen that was hidden in a dense jungle atmosphere.  Here I learned about the unique spice pastes. These recipes may seem daunting, but these ingredients are easily found in Asian markets across the U.S.  Yes, you can do it!

Khmer Curry Paste: (keeps in freezer for several months)

3 tablespoons oil

2 inches Galangal (or Ginger Root), peeled and sliced in shreds

1 inches Turmeric Root, peeled and sliced into shreds

6 cloves Garlic, chopped

3 stalks Lemongrass, inner part of bottom third only, chopped

4 small Shallots, peeled and chopped

10 Kaffir Lime leaves, finely sliced

2 teaspoons fish paste, finely chopped (optional)

Heat the oil in a skillet over medium heat. Add all ingredients

and fry until golden brown.

 Transfer to a mortar or food processor and blend into a smooth paste.

 Khmer Curry:

       ¼ cup Oil 

        2 tablespoons Annatto Seeds

        1 lb. fresh firm fish such as sea bass, haddock, cod or snapper, cut in large 2 in. chunks

        5 fresh Kaffir Lime leave

        3 Carrots, peeled and sliced in rounds    

        1  Sweet Potato, peeled and sliced

        1 Onion, peeled and cut in 8thsablespoons Fish Sauce

        1 tablespoon dark brown sugar

         ¾ cup Green Beans, trimmed and cut in 1 ½ in pieces

         1  Asian Eggplant, sliced

         2  cups Coconut Milk  

         Spice Paste: 4 Star Anise Pods, 1 teaspoon Coriander Seeds, 1 cup dried red  finger length Chili Peppers, soaked in water for 20 minutes the drained, seeded and sliced thin

          3 Tablespoons Khmer Curry Paste

To make the spice paste combine the star anise and coriender seeds in a small skillet and toast them over med. heat until fragrant.  Transfer to mortar and pound them into a fine powder.  Add the soaked chilis, dried shrimp paste and the Khmer Curry Paste and pound into a paste.  Tranfer to a small bowl.

Heat oil in a wok or skillet over med. heat and add the annatoo seeds. When the oil starts to smoke and has a red color, strain it and return to pan, discarding the seeds.  Heat the oil to med. high heat and fry the fish until cooked through, just a minute or two, turning.  Remove and drain on paper towels.

Add the spice paste to the wok or skillet and fry until it is lightly browned and fragrant. Reduce the heat to med. and add the kaffir lime leaves, carrots, sweet potato, onion and sugar (and fish paste, if using).  Mix well and add a little water to moisten.  Stir fry for 10 minutes, or until the vegetables are almost tender.  Add the green beans, eggplant and fried fish and cook another 5 minutes.  Add coconut milk, bring to a boil, and serve!

Flavours of Cambodia and Laos

                                                        

                                                          Khmer Fish Stew (Amok)

   There are many recipes for Amok, the national dish of Cambodia.  The combination of ingredients in this recipe also appears in soups and savory flans.  Amok in normally made with nonni leaves, which are famous for their medicinal properties. Swiss Chard is a good substitution.

Serves 4

3 tablespoons oil

2 tablespoons Khmer Curry Paste (on previous recipe page)

1 lb. firm white fish fillet, such as sea bass, cod, haddock, or snapper

3 cups thinly sliced Swiss Chard leaves, bok choy or nonni leaves

2 cups coconut milk

1 teaspoon palm sugar or dark brown sugar

4 tablespoons fish sauce

Heat the oil in a wok or skillet over medium heat.  Add the Khmer Curry Paste and fry it until it is browned.  Add the fish and the Swiss chard leaves and stir-fry until the leaves start to wilt.  Add the coconut milk, sugar and the fish sauce and bring just to a boil. Serve immediately.

   

Curried Couscous Stuffing

Okay, sometimes we don't want the usual bread or corn stuffing.  and sometimes we don't even want the turkey.  Here is an inventive alternative, inspired by the middle east, and you can serve it hot or cold!  This recipe can be doubled or tripled.  Cooked outside the turkey.

Curried Couscous

1 box couscous (about 1 3/4 cups) cooked according to directions
For dressing:
1/2 cup plain yogurt (full or low fat)
1/4 cup rice wine vinegar (or any light colored vinegar)
1/2 cup olive oil
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
combine the dressing ingredients with a whisk, set aside.
add to the cooked couscous:
1/2 cup grated carrots (or approx. 2 med. carrots)
1/4 cup dried currants
2 tablespoons red onion, chopped fine
2 tablespoons toasted pinenuts or toasted slivered almonds
3 scallions, thinly sliced
handful of parsley, chopped
Then fold in the dressing a little at a time
Check for salt and pepper

Garnish with chopped parsley and more nuts if desired.

This can be served on a platter at room temperature or heated.
in a baking dish for 10-15 minutes at 325 degrees, covered, or until hot.

Fresh Basil Ice Cream

yield: Makes about 1 quart

active time: 25 min

total time: 3 1/2 hr

Ingredients

• 2 cups whole milk
• ½ cup chopped fresh basil
• 1/2 cup sugar
• 4 large egg yolks
• 1 cup well-chilled heavy cream
• Pinch of salt

• Special equipment: an instant-read thermometer; an ice cream maker

Preparation

Bring milk, basil, 1/4 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring, then remove from heat and let steep 30 minutes. Transfer to a blender (reserve saucepan) and blend until basil is finely ground, about 1 minute.

Beat together yolks and remaining 1/4 cup sugar in a medium bowl with an electric mixer until thick and pale, about 1 minute. Add milk mixture in a stream, beating until combined well. Pour mixture into reserved saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175°F on thermometer (do not let boil). Immediately remove from heat and pour through a fine-mesh sieve into a metal bowl. Set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes.

Stir in cream and freeze in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours

Millet Souffle lined with Grilled Eggplant

Farmers’ Market Recipe

                                                           By Chef Diana Temple

                                           Millet Souffle lined with Grilled Eggplant

                                                           With a Basil Aioli

Serves 8

This requires a 9 inch soufflé dish lined with oiled parchment paper on the bottom

4 cups cooked millet, cooked much like rice, using approx. 2 cups millet and 3 cups water

1 large globe eggplant, stem removed and sliced lengthwise in 1/8^th to ¼ in. slices.  (a slicer works best)

2 -4 tablespoons olive oil, for brushing eggplant and also to sauté vegetables

2 cups vegetables cut in small ¼ in. dice (any combination of cauliflower, broccoli, cooked spinach, asparagus, red pepper, onion, etc.)

2 teaspoons fresh thyme, chopped

1 ½ cups sharp cheddar cheese, grated

½ cup whole milk

6 eggs, separated

Basil aioli (recipe follows)

Sprinkle the eggplant with salt and let sit for 20-30 minutes.  Wipe off any moisture.  Brush lightly with olive oil and grill on a oven top grill with ridges on medium high heat.  Mark both sides and cook until soft but not mushy.  Set aside on a plate.

Saute the vegetables in a skillet on medium heat until tender but not mushy. Add the thyme and salt and pepper to taste for the last two minutes of cooking.  Set aside in a bowl.

Then take the eggplant slices and line the soufflé dish having the wider sides of the eggplant on top, overlapping by about a half inch working in one direction to cover the whole soufflé dish, using a small piece to cover the bottom of the soufflé dish if exposed.

Mix the cooked vegetables into the cooked millet.

Add the cheese and milk to the millet mixture.

Whip the egg yolks in a kitchen aid or with a hand mixer until pale and foamy. Fold into millet mix.

Whip the egg whites until soft peaks form and fold gently into millet mix.

Gently spoon the millet mixture into the lined soufflé dish up to the top and bake in a 350 degree oven for approx. one hour or until very brown and crusty on the top.  Remove from oven and let sit for 5 minutes.  Then run a knife around the edges carefully, invert onto a large plate, and remove dish and the parchment paper.  There you go!  A beautiful presentation. 

Basil Aioli can be made ahead blending together 2 cups fresh basil leaves, 2 cloves chopped garlic, a teaspoon lemon juice, ½ teaspoon salt ½ cup mayonnaise and ½ cup olive oil (add oil last in a small stream).  Pour evenly on the top of soufflé so it runs down the sides.  Cut in wedges to serve.

Moroccan Chicken Tagine

Farmers’ Market Recipe

By Chef Diana Temple

April 21^st, 2011

Tagine of Chicken with Preserved Lemon and Olives

This is a very popular Moroccan dish served during storytelling.   This is good for all occasions.

3 tablespoons extra virgin olive oil

1 large onion, chopped fine

2-3 cloves garlic, crushed

½ teaspoon saffron threads

½ teaspoon ground ginger

1 chicken, cut in 8 pieces

Salt and pepper

Juice of one lemon

2 tablespoon flat leaf parsley, chopped

Peel of one preserved lemon (recipe follows) or lemon zest

12-16 green or black olives, such as greek or kalamata

In heavy wide bottom pan big enough to hold all chicken in one layer, heat oil and saute onion 2 minutes on medium heat until they soften, and add the garlic, ginger, saffron and chicken pieces and a little salt and pepper.  Cook just a couple minutes.

Add 1 ¼ cups water and simmer covered for approx. 15 minutes.  Turn every few minutes.  Remove the breasts and cook the remaining chicken for another 20 minutes or so and return the breasts to the pot.  Add water during this time if it becomes too dry.

Stir in the lemon juice, the chopped coriander and parsley along with the lemon peel (cut in strips), and the olives. Simmer uncovered for 10 more minutes until the reduced sauce is thick.  If there is too much liquid, take out chicken and reduce the sauce for a few minutes and return the chicken and heat through.  Present on a platter with some chopped parsley on top for garnish.

Malibu Farmers’ Market Recipe

                                                               By chef Diana Temple

                                         Preserved Lemon in Salt and Lemon Juice

In this method, which is considered the most prestigious and gives the best results, no water is used.

8 lemons

6 tablespoons sea salt

Juice of 8 additional lemons

Wash and scrub the lemons, cut in quarters lengthwise leaving intact at stem end. And stuff each with a tablespoon of salt and squeeze closed. Put them in a sterilized preserving jar, pressing them down so that they are squashed together and close the jar. 

Leave for a few days, by which time the lemons will have disgorged some of their juices and the skins will have softened a little.  Open the jar and press the lemons down as much as you can, then add the lemon juice to cover them entirely.

Close the jar and leave in a cool place for at least a month.  The longer they are left, the better the flavor. (if a piece of lemon is not covered, it develops a white mold that is harmless and just needs to be washed off.)

Before using, scoop out and discard the pulp and rinse the lemon peel under the tap to get rid of the salt.