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Posts Tagged ‘almond’

Carrot, Dill and White Bean Salad

Finally, I am getting a new recipe on here.  This morning in the mist and fog, I biked to the farmers market in Bismarck.  Since it is a short growing season this year, there are not a lot of veggies for sale.  However, I have been waiting to try a recipe from 101 Cookbooks blog.  With carrots, dill, lemon, and brown sugar, the flavors are amazing.

I used canned beans for the recipe, but you can cook some up if you’d like. 

I like to buy young carrots at the farmers’ market – slice them slightly thicker than a banana chip for this salad.

1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1/4 teaspoon fine grain salt
1/2 cup thinly sliced shallots

more olive oil (or ghee) for cooking
2 cups sliced carrots, cut 1/4-inch thick on deep bias
3 cups cooked white beans
scant 1/4 cup chopped fresh dill
2 tablespoons brown sugar (or honey)
1/3 cup sliced almonds, toasted

Combine the olive oil, lemon juice, salt and shallots in a small bowl. Stir and set aside.

In your largest skillet over medium high heat, toss the carrots with a splash of olive oil or a spoonful of ghee (I love ghee with carrots). Let them cook in a single layer – they’ll give off a bit of water at first. Keep cooking, tossing gently every three or four minutes until the carrots are deeply browned. All told, about twelve minutes.

Add the beans and dill to the skillet and cook for another five minutes, or until the beans as well heated through. If you are using beans that weren’t canned you can allow them to brown a bit as well (just cook a bit longer, and stir less frequently) – they can handle this in a way that most canned beans can’t. If you need to add a bit more olive oil to the pan – do so.

Place the contents of the skillet in a large mixing bowl, sprinkle with the brown sugar and pour the 3/4 of the lemon-olive oil mixture over the top. Toss gently. Let sit for ten minutes. Toss gently once again, taste and adjust with more salt or sugar or lemon juice if needed to balance the flavors. Serve warm or at room temperature and finish by sprinkling with the almonds just before serving.

Serves 6 – 8 as a side.

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Crepe Cake

Cream Cheese Crepe Cake

Cream Cheese Crepe Cake

Cream cheese crepe cake is like a cheesecake mixed in with a creme brulee/custard.  Next time however, I would add almond or vanilla extract to the crepe batter.  I noticed on other recipes they burned the top of the cake with sugar for a caramelized flavor.  I love making crepes for a meal as well; stuffing them with sauted turkey, peppers, onions and cheese…amazing!  Don’t be afraid to make a few crepes and eatting them plain either.

Crepes:

  • 2 beaten eggs
  • 1 1/2 cups milk
  • 1 cup all-purpose flour
  • 1/4 tsp. salt OR, FOR SWEETER CREPES, 2 tbsp. sugar

Filling:

  • 1 – 8 oz pkg cream cheese (reduced fat works too)
  • 1 – 3.4 oz vanilla instant pudding mix
  • 1/2 cup milk
  • 2 tsp almond extract

Preparation:

  1. Combine all of the crepe ingredients and beat until well mixed with electric beater/whisk.
  2. Heat a heavily greased skillet (I used 8″ pan); remove from heat. Spoon in 2 tbsp. batter  Swirl around in pan so that batter is evenly distributed and very thin. 
  3. Return to heat; brown on 1 side only.
  4. Continue making the crepes until the batter is used up. Invert over paper towels or wax paper.
  5. Beat cream cheese, pudding mix, 1/2 cup milk and almond extract until smooth.
  6. Place a crepe on cake stand and spread a thin layer of custard over the entire crepe.
  7. Continue to layer crepes and thin custard layers.
  8. Place cake in refrigerator at least 1 hour before serving to allow custard to set up. 

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