Monthly Archives: April 2013

A little heat tempered by avocado – spicy shrimp and guacamole appetizer

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spicy shrimp and guacamole

spicy shrimp and guacamole

Spring is a perfect time for freshness but also for a bit of heat.  Here’s a great shrimp appetizer to serve to your guests that has a little bit of kick but is gently tempered by some refreshing guacamole.   The secret to cooking this shrimp is the addition of a homemade sweet and spicy chill sauce.

There are three parts to preparing this appetizer, in addition to cooking the shrimp, you will have to make guacamole and prepare the sweet and spicy chili sauce.  It does take a little work, but thankfully the sweet and spicy chili sauce and the guacamole can both be prepared in advance.   You then just need to cook the shrimp before you’re ready to serve your guests.  This is not a complicated recipe, it just involves a lot of chopping and mincing.  However I guarantee that the efforts you put behind this will be worth it!

Serves 4

spicy shrimp and guacamole

spicy shrimp and guacamole

sweet and spicy chili sauce

  • 1 tablespoon sesame oil
  • ½ cup ginger, finely chopped
  • 1 teaspoon garlic, minced
  • 2 tablespoons shallot, finely chopped
  • 2 tablespoons hot red pepper, seeded and minced
  • ½ cup sugar
  • ¼ cup water
  • 1 ½ teaspoon lemon rind, finely grated
  • 1 tablespoon lime rind, finely grated
  • salt to taste
  1. Add sesame oil to a pan over medium heat.  Add ginger, garlic, shallots and hot red peppers and sauté until softened for about 2 minutes.
  2. Add sugar and water to the pan and stir gently until sugar has dissolved.
  3. Let sauce simmer gently for about 10 minutes, until sauce has slightly thickened and has slightly darkened in colour.  No need to stir as the sugar could crystallize.
  4. Transfer sauce to a bowl, and add lemon and lime rind.
  5. Let it cool and season with salt to taste.

You will have enough of the sauce for another meal, as this makes about 3/4 cup, and you can keep this sauce in the refrigerator for about 5 days.

guacamole

  • 2 avocadoes, roughly chopped
  • 1 jalapeno, seeded and minced
  • ½ red pepper, seeded and minced
  • ¼ cup cilantro leaves and stems, finely chopped
  • 1 lemon, juiced
  • 1 lime, juiced
  • 1 teaspoon sesame oil
  • 1 teaspoon sweet and spicy chili sauce as per recipe above
  • salt to taste
  1. Combine all ingredients together in a medium bowl and roughly mash together.
  2. Season with salt and refrigerate until needed.    To keep in refrigerator cover the surface of guacamole very tightly with plastic wrap to ensure there is no air.  This will allow you to keep the guacamole for up to a day in the refrigerator.

shrimp

  • 1 teaspoon sesame oil
  • 8 large uncooked shrimps with tail, peeled and deveined
  • 2 tablespoons sweet and spicy chili sauce as per recipe above
  • cilantro, finely chopped for garnish
  1. Heat a medium frying pan over high heat and add sesame oil to pan.
  2. Then add shrimp and sauté with a little kosher salt.  When shrimp is halfway cooked, after 1-2 minutes or so, add the 2 tablespoons of the sweet and spicy chili sauce and caramelize for about another minute.  Remove from heat.
  3. To serve place 2 tablespoons of guacamole on a small plate and top with two or three shrimps depending on the quantity of shrimp you have cooked.  Garnish with cilantro and serve.

It’s quite pleasant with a glass of chilled white wine, my preference being a sancerre blanc!

BB, no, not a new cream, it’s beets and burrata, an indulgent combination!

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beets and burrata

beets and burrata

You can’t beat this combination, beets and burrata.  I must admit that I have only become a fan of beets, that is, roasted beets, just recently.  Pardon my ignorance, but the reason I never ventured into the beets territory is simply because for all these years I thought beets always came out of a jar in their vinegary form!  For some reason, I’ve never been a fan of food pickled in vinegar so I just avoided trying anything with beets.  And while I’m at it, why pickle anything?  Aren’t eggs just better fresh anyways and if you’re going to keep anything why not just put it in olive oil, instead of vinegar…

Anyhow enough about the pickling, let me tell you about one magical day in a restaurant in Montreal which changed my perception of beets.  A friend had mentioned that the best salad on the menu of this restaurant was the beet and goat cheese salad.   Well, this was the game changer for me, at that moment I discovered that beets come in wonderfully bright colours other than dark burgundy and that they are actually very flavourful especially when roasted.

So, yes roasted beets are quite good served in a salad with goat cheese, as it is often prepared, however you can bring it to another level by serving it with burrata instead of goat cheese.

If you haven’t experienced burrata yet, let me introduce you to a whole new world of fresh italian cheese which is just heavenly creamy.   In my book, once you go burrata you can’t go back to mozzarella or even mozzarella di bufala.  It’s just a better version of mozzarella as the mozzarella is combined with cream in a pouch made of mozzarella.  It’s quite indulgent and can be served with fresh tomatoes just as is done with mozzarella di bufala or served with roasted beets as done here.

The beets and the vinaigrette for this recipe can both be prepared in advance, up to a day prior to you serving the salad, which makes for a great first course when hosting guests.  It is not only bright and colourful but it’s spectacular because of the addition of the oh-so decadent burrata.  The roasted hazelnuts are also a must in this salad as they add the necessary crunchy texture to the mix.

Serves 4

beets and burrata

beets and burrata

ingredients

vinaigrette

  • 2 tablespoons champagne vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons shallot, minced
  • 1 teaspoon whole grain mustard
  • 4 tablespoons grapeseed oil
  • Kosher salt and ground black pepper

salad

  • 8-10 medium sized beets, golden, candy-stripped or red beets, tops trimmed
  • 2 tablespoons extra-virgin olive oil
  • kosher salt and freshly ground black pepper
  • 2 200g packs of burrata or fresh mozzarella di bufala if you can’t find burrata
  • bunch of basil leaves, cut lengthwise into ribbons
  • ¼ cup toasted hazelnuts, peeled and coarsely chopped
  1. Preheat oven at 375oF
  2. To make vinaigrette combine vinegar, lemon juice and shallot in a small bowl and stir in mustard.  Gradually whisk in oil.  Season to taste with salt and pepper.  You can cover and chill vinaigrette while the beets are roasting.
  3. Toss beets in oil and season with salt and pepper.
  4. Transfer beets to a baking dish large enough to fit all beets.  I prefer to line the baking dish with aluminum foil as it prevents me from having to clean and scrub the baking dish as the beets will bleed in the baking dish.  Then cover baking dish with foil really tightly so steam cannot escape.  Cook for about 50 to 60 minutes, until a toothbpick can slide easily through the beets.
  5. Carefully uncover the baking dish as the steam is very hot.  Let beets cool for about 10 minutes, until you can handle them, then peel beets by using a paper towel to help rub off the peel.  This will also help in ensuring you don’t stain your hands.
  6. Quarter the beets.  In a medium bowl toss beets with ½ of quantity of vinaigrette.
  7. Spread burrata on a serving plate and season with salt and pepper.  Top burrata with beets and drizzle remaining vinaigrette over the beets and burrata.  Garnish with toasted hazelnuts and basil.

Voila, beets served with heavenly creamy burrata!

Tart and sweet refreshing desert – blueberry and lime tartlets

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blueberry lime tartlets

blueberry lime tartlets

I know blueberries aren’t in season yet in Quebec, and it’s not summer yet, but I just can’t wait any longer to share this little gem of a pie!   It not only looks impressive but it is truly scrumptious.

Yes, these tartlets do scream summer but you can still make them now, as there are always blueberries available from California.  Plus it’s not really the blueberries that make these pies shine, it’s the lime curd.  The lime curd brings to the pie both tartness and sweetness in a wonderfully refreshing combination.  The lime curd is so good that if you have any leftover you can just eat it on its own with a spoon!

These pies will not only impress your guests but, most importantly, will make it easy for you, as you can prepare them in advance and refrigerate until you’re ready to serve them.  The only special equipment you will require; are individual tartlet pans with removable bottoms.

blueberry lime tartlet

blueberry lime tartlet

ingredients:

tartlets

  • 10 oz (285 grams) gingersnap cookies (about 40 cookies)
  • 6 tablespoons unsalted butter, melted
  • 2 cups fresh blueberries
  • lime curd (see below)
  • zest from 1 lime
  • powdered sugar for dusting

lime curd

  • 1 cup sugar
  • 2 whole eggs
  • 4 egg yooks
  • ½ cup cold unsalted butter, cut into small pieces
  • ½ cup fresh lime juice
blueberry lime tartlet

blueberry lime tartlet

  1. Preheat oven to 350oF.
  2. In a food processor or blender, grind gingersnap cookies into fine crumbs.  Transfer to a medium bowl and add melted butter and combine thoroughly.
  3. By using hands press gingersnap mixture into bottoms and sides of tartlet pans with removable bottoms.   If you use 4 inch tartlet pans you will have enough crust mixture and lime curd for 6 tartlet pans.  If you use slightly larger tartlet pans which are 4 ¾ inches you will have enough to make 4 tartlets.
  4. Bake until crusts are deep gold, which is about 12 minutes.  Transfer to a wire rack and let cool completely.
  5. While crusts are baking you can start making the lime curd. In a medium bowl mix sugar, whole eggs, and egg yolks.
  6. In a small saucepan over low heat, combine butter and lime juice and keep stirring until butter melts.
  7. Add egg mixture to saucepan and cook on low, stirring constantly until mixture has thickened and coats the back of a wooden spoon, about 8 minutes.  Remove saucepan from heat.  Transfer lime curd to a bowl and cover bowl with plastic wrap where you press it onto the surface of the curd, then refrigerate until ready to use.
  8. Once cooled, remove tartlets from their pans and fill each with lime curd.  Top each tartlet with blueberries and lime zest.  Add a squeeze of lime juice over each tartlet and then dust with powdered sugar just before serving.

Note: if you have any leftover lime curd after you have filled the tartlets, just keep it in the bowl and cover bowl with plastic wrap as done above and refrigerate until ready to eat.  You can then just spoon the lime curd on a sugar or butter cookie if you desire, or do as I do, eat it on it’s own with a spoon!  Just decadent!