Bahian Seafood Stew with Coconut and Tomato

Bahian Seafood Stew with Coconut and Tomato

* Contributed by Eric Ripert

* ACTIVE:
* TOTAL TIME: 45 MIN
* SERVINGS: 4

Recipe: Bahian Seafood Stew with Coconut and Tomato

Ingredients

1. 2 tablespoons canola oil
2. 2 shallots, minced (1/2 cup)
3. 2 medium garlic cloves, minced
4. 1 small onion, cut into 1/2-inch dice
5. 1 red bell pepper, cut into 1/2-inch dice
6. 1 tablespoon minced fresh ginger
7. 1 stalk of lemongrass, tough outer leaves discarded and stalk smashed
8. 3 tomatoes—halved, seeded and cut in 1/4-inch dice
9. Salt and freshly ground pepper
10. 1 1/2 pounds large shrimp, shelled and deveined
11. 1 cup unsweetened coconut milk
12. 12 cilantro leaves, plus 1 tablespoon chopped cilantro
13. 1/2 pound skinless grouper fillet, cut into 1-inch pieces
14. 2 tablespoons fresh lime juice

1. Heat the oil in a medium enameled cast-iron casserole. Add the shallots, garlic, onion, bell pepper, ginger and lemongrass and cook over moderate heat until the vegetables are softened, about 7 minutes. Add the tomatoes, season with salt and pepper and cook for 3 minutes. Season the shrimp with salt and pepper and add them to the casserole along with the coconut milk and cilantro leaves. Cover and cook for 2 minutes. Season the grouper with salt and pepper; add to the casserole, cover and cook for 3 minutes. Discard the lemongrass. Add the lime juice and season the stew with salt and pepper. Garnish with the chopped cilantro and serve.

Serve With Steamed white rice and thin lime wedges.

Source:www.foodandwine.com

more recipes:

recipe

Cooking Tips

chocolate cake recipes

Cupcakes

Birthday Cakes

Raspberry Angel Cake

Cheesecake

Hundreds of gorgeous chocolate cake recipes for birthdays, dinner parties, Sunday dessert or... Tuesday nights! After all, who needs an excuse for chocolate cake?

Read More

Chocolate-Caramel Sandwich Cookies

Chocolate-Caramel Sandwich Cookies

* Contributed by Rachel Thebault

* ACTIVE: 1 HR 10 MIN
* TOTAL TIME: 3 HRS
* SERVINGS: makes about 3 1/2 dozen sandwich cookies


Recipe: Chocolate Caramel Sandwich Cookies


Cookie Dough

1. 1 1/2 sticks unsalted butter, softened
2. 1 cup sugar
3. 1 large egg, at room temperature
4. 1 1/2 cups plus 2 tablespoons all-purpose flour
5. 1/2 cup unsweetened cocoa powder
6. Pinch of salt

Caramel Filling

1. 2 1/4 cups sugar
2. 1 3/4 cups heavy cream
3. 1/3 cup honey
4. 1 tablespoon light corn syrup
5. 1 vanilla bean, split and seeds scraped
6. 4 tablespoons unsalted butter, softened

Chocolate Glaze

1. 12 ounces bittersweet chocolate, coarsely chopped
2. 3 tablespoons unsalted butter

1. MAKE THE GLAZE In a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy. Beat in the egg. Sift the flour, cocoa and salt into the bowl and beat at low speed until the dough comes together, 2 minutes. Turn the dough out onto a lightly floured surface and knead 2 or 3 times. Flatten into 2 disks, wrap in plastic and chill until firm, about 30 minutes.
2. Preheat the oven to 350°. Line 2 large baking sheets with parchment paper. Roll out each disk of dough between 2 sheets of plastic wrap to a scant 1/4-inch thickness. Using a floured 1 3/4-inch round cookie cutter, stamp out as many rounds as possible; transfer to the baking sheets. Gather the scraps, reroll and stamp out as many cookies as possible. Bake the cookies for about 20 minutes, until puffed and set, shifting the baking sheets for even baking. Let the cookies cool on the baking sheets.
3. Oil the bottom and sides of a 9-inch-square cake pan and line the bottom with a sheet of wax paper, long enough to reach 2 inches up 2 sides of the pan. In a medium saucepan, stir together the sugar, cream, honey, corn syrup and vanilla seeds and bring to a boil. (Reserve the vanilla pod for another use.) Set a candy thermometer in the saucepan and cook over moderately high heat, stirring occasionally, until the temperature reaches 250°. Remove from the heat. Remove the thermometer and stir in the butter. Pour the caramel into the prepared pan and let cool for 45 minutes.
4. Lift the caramel out of the pan and transfer to a cutting board. Using a 1 1/4-inch round cookie cutter, stamp out rounds of caramel and sandwich them between the cookies, pressing gently to flatten slightly. Wrap any remaining caramel bits individually in wax paper and save for another use.
5. Melt the chocolate with the butter in a double boiler. Line a baking sheet with wax paper. Dip the cookies halfway into the chocolate glaze, allowing any excess to drip back into the pot. Set the cookies on the wax paper and refrigerate for about 20 minutes, until just set. Transfer the cookies to a plate and serve.


Source:www.foodandwine.com
more recipes:

recipe

Cooking Tips

chocolate cake recipes

Cupcakes

Birthday Cakes

Raspberry Angel Cake

Cheesecake

Hundreds of gorgeous chocolate cake recipes for birthdays, dinner parties, Sunday dessert or... Tuesday nights! After all, who needs an excuse for chocolate cake?

Read More

Herb-Marinated Chicken Skewers with Harissa

Herb-Marinated Chicken Skewers with Harissa

* Contributed by Andres Barrera

* ACTIVE:
* TOTAL TIME: 45 MIN Plus 2hr Marinating
* SERVINGS: 4

Andres Barrera briefly marinates chicken in herbs and cumin before skewering and grilling it; then he serves it with a cool chickpea puree and fiery harissa. His harissa is a knockout, scented with toasted and ground cumin seeds, coriander and caraway seeds, but jarred harissa also works.
Source :www.foodandwine.com
Recipe: Herb-Marinated Chicken Skewers with Harissa

Chicken

1. 1/4 cup extra-virgin olive oil
2. 1 tablespoon rosemary leaves
3. 1 teaspoon chopped thyme
4. 1 teaspoon chopped oregano
5. 1 teaspoon ground cumin
6. 1 1/2 pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch cubes
7. Salt

Harissa

1. 1 teaspoon cumin seeds
2. 1 teaspoon coriander seeds
3. 1 teaspoon caraway seeds
4. 2 roasted red peppers from a jar, coarsely chopped
5. 1 red Thai chile, with seeds, chopped
6. 1 garlic clove, chopped
7. 3 tablespoons extra-virgin olive oil
8. 1 tablespoon freshly squeezed lemon juice
9. Salt
10. Hummus, for serving

1. In a large bowl, mix the olive oil with the rosemary, thyme, oregano and ground cumin. Add the chicken and toss well. Cover and refrigerate for at least 2 hours or overnight.
2. In a small skillet, toast the cumin, coriander and caraway seeds over moderately high heat, shaking the skillet a few times, until the spices are fragrant, about 2 minutes. Transfer to a spice grinder and let cool completely. Grind to a powder.
3. In a blender, combine the roasted peppers with the chile, garlic, olive oil, lemon juice and ground spices and puree. Season the harissa with salt.
4. Light a grill. Thread the chicken pieces onto 8 metal skewers. Season with salt and grill over moderately high heat, turning, until nicely charred and just cooked, about 14 minutes. Serve the skewers with the harissa and hummus.

Make Ahead The harissa can be refrigerated for up to 5 days. Bring to room temperature before serving.

Source:www.foodandwine.com
more recipes:

recipe

Cooking Tips

chocolate cake recipes

Cupcakes

Birthday Cakes

Raspberry Angel Cake

Cheesecake

Hundreds of gorgeous chocolate cake recipes for birthdays, dinner parties, Sunday dessert or... Tuesday nights! After all, who needs an excuse for chocolate cake?

Read More