October 19th, 2011
 Vegetables
Day 19 of 30
Creamy Mushroom Pâté
From 100 Best Vegetarian Recipes by Carol Gelles
INGREDIENTS
- 1 1/2 tablespoon butter
- 1 1/2 tablespoon shallots, minced
- 1 1/2 cups mix wild mushrooms, chopped
- 1/4 teaspoon dried thyme
- 5 ounce cream cheese
- 1 1/2 tablespoon heavy cream
1. In a pan melt the butter and sautéed the shallots until soft. Add the mushrooms and cook until any mushroom juice has evaporated. Add in the parsley, thyme, and season with salt. Cook until the mushroom is soft.
2. Turn off the flame and add in the cream cheese a little at a time. Then add in the heavy cream. Mix well.
3. Cool the mushroom mixture to room temperature. Fill the mixture into a mould lined with plastic wraps. Chill for about 5 hours or overnights.
October 18th, 2011
Uncategorized
Day 18 of 30
Coffee Panna Cotta
Adapted from Secrets From My Tuscan Kitchen by Judy Witts
INGREDIENTS
- 1 cup heavy cream
- 1 1/2 teaspoon instant espresso
- 1 sheet of 3 inch by 9 inch gelatin sheet
- 1 1/2 tablespoon sugar
- 1/2 vanilla bean
1. In a small saucepan slowly heat the heavy cream, sugar, and instant espresso on low. Do not let it boil. Once the mixture is hot and the espresso powder has melted, turn off the flame.
2. In a bowl soak the gelatin for about 5 minutes until it is soft. Squeeze out the excess water. Place the soft gelatin into the saucepan with the heated milk and heavy cream. Stir until the gelatin is dissolve.
3. Scrape seeds from the vanilla bean into the saucepan and add the bean as well. Let it steep in the mixture for at least 30 minutes.
4. After 30 minutes, take out the whole vanilla bean. Pour the mixture into a mould lined with plastic wrap or wax paper (Thanks Chopin And My Saucepan for the tip!). Chill for at least 5 hours or overnight.
October 17th, 2011
Uncategorized
Day 17 of 30
Green Tea No Bake Cheesecake
Adapted from Martha Stewart
INGREDIENTS
- 1 pack of strawberry Pocky
- 1 tablespoon butter
- 5 ounce cream cheese
- 1/3 cup sweetened condensed milk
- 1 tablespoon lemon juice
- 1 teaspoon green tea
1. In a plastic bag crush the strawberry Pocky with a rolling pin. Place the crumbs into a bowl.
2. Melt the butter in the microwave. Pour the melted butter into the crumbs. Mix until combined. Press the crumbs into a plastic lined mould. Chill the crust in the freezer for 15 to 20 minutes.
3. Make the filling by whipping the cream cheese until smooth. Pour in the condensed milk, mix, add the green tea powder, mix, add the lemon juice, and mix well.
4. When the crust is well chilled, pour the filling inside. Cover with plastic wrap and chill for at least 4 hours or over night.
5. After chilling carefully removed the mould and serve.
October 16th, 2011
Uncategorized
October 15th, 2011
Asian | Vegetables
October 14th, 2011
Asian | Vegetables
October 13th, 2011
Asian | Vegetables
October 12th, 2011
Sweets & Desserts
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