Cilantro Lime Shrimp Recipe
Yield: Serves 3-4
• 2 Tbsp. high smoke point oil such as grape seed oil, or canola oil
• Serrano Chile (more if you like it spicy, or just a fraction of one if you want less heat), sliced into thin rings
• 1-2 garlic cloves, sliced thinly
• 1 pound shrimp, peeled and deveined
• ¼ cup chopped cilantro
• 1-2 Tbsp. lime juice
• Place a large sauté pan or a wok over your strongest burner on high heat. Let the pan heat up for a minute and then add the oil.
• Add the chiles to the pan and toss to coat with oil. Cook 30 seconds. Add the shrimp and garlic to the pan and sprinkle with salt. Toss to coat with oil. Let the shrimp cook undisturbed for 1 minute before tossing again so they get a little bit of a sear. Stir-fry until cooked through, about 2-3 minutes.
• Turn off the heat and mix in the cilantro, then the lime juice.
Serve hot or at room temperature. Serve alone, over rice, or in a folded heated flour or corn tortilla.
• 1bunch cilantro
• 4 cloves garlic
• 1 ½ ounce pine nuts, walnuts, or pecans
• ¼ cup olive oil
• ¼ cup grated Parmesan
• Salt and pepper
• Put the cilantro in a food processor and pulse until chopped. Add the garlic and nuts and pulse to combine. Add about half the olive oil and blend until a paste begins to form. Add remaining olive oil and Parmesan cheese.
• Taste, season with salt and pepper, and add nuts, garlic, parmesan, salt or pepper as needed. Toss with pasta or serve on toasted bread.
Penne w/ Fennel & Chives
• penne pasta, cooked and drained
• 1 Tbsp. olive oil
• ¼ cup finely chopped fennel leaves
• 1 garlic clove finely minced
• 2 Tbsp. finely chopped chives
• Salt & sweet paprika to taste
• Heat the olive oil in a pan, add the fennel leaves, garlic, & chives, sauté till aromatic; add the rest of the ingredients, stir well, adjust flavors to taste.
• Can be served hot, cool or at room temperature garnished with fennel leaves and chives.
*Add more ingredients like chorizo or veggies as you like!*
Fish Roasted on Fennel Frond
• 4 fish fillets (halibut, cod or other white fish)
• ½ cup fresh lemon juice
• ½ cup olive oil
• 1 tsp. salt
• 1 tsp. chopped fresh chives
• fennel fronds
• olive oil
• Combine the lemon juice, olive oil, salt and fresh chives in a shallow dish large enough to hold the fish and whisk together. Add the fish and turn to coat. Cover and refrigerate for about an hour.
• Preheat oven to 500. Place fennel fronds on baking sheet and spread out in a thin layer. Sprinkle with a little water and a little olive oil. Place fish on top. Roast fish in the middle rack of your oven for about 10 minutes per inch (mine took about 20 minutes) or until cooked through.
Via: Epicurious, Miche Bacher
Nasturtium petals are unexpected in pizza dough, but their peppery essence works so well.
• 1 cup warm water
• 1 tsp. sugar
• 2 Tbsp. extra-virgin olive oil, plus more for pan
• 1 ¼ tsp. active dried yeast
• 2 ½ cups high-gluten bread flour
• 1 cup semolina flour,* plus more for dusting
• 1 ½ tsp. salt
• 1 cup nasturtium flowers
• About 3 tablespoons extra-virgin olive oil
• 1/3 cup herb flower pesto*
• About 4 ounces goat cheese
• 1/3 cup nasturtium flowers
• Other toppings of your choice
• Put warm water, sugar, and oil in the bowl of a mixer fitted with the dough hook. Add yeast and let it sit for 10 minutes, until mixture foams. In a medium bowl, stir to combine flours, salt, and nasturtium flowers. Sprinkle flour mixture into yeast mixture. Mix on low speed for 5 minutes, until dough is smooth and bouncy. Cover the bowl with a cotton kitchen towel and let stand for about 1 hour, or until dough has doubled in volume.
• Turn dough onto a surface dusted with flour and knead by pushing it away from your body with the heel of your hand, folding it over, and repeating about 12 times. Divide dough into two balls. At this point, dough can be baked or stored for up to 2 days in the refrigerator on a baking sheet covered with plastic wrap.
• Preheat oven to 450°F. Rub two baking sheets with olive oil and dust with semolina flour. Stretch out each dough ball by tapping and pressing outward from the center with your fingertips. Transfer to prepared baking sheets. Cover with toppings of your choice. Bake pizzas for 20 to 25 minutes, rotating sheets halfway through baking so the dough browns evenly. Slice, serve, and enjoy.
*Make a flower pesto as you would any other, combining garlic, parmesan, nuts and olive oil along with your edible flowers.*
Gai Pad Bai Gaprow
(Chicken Stir-Fry with Holy Basil)
Gourmet | April 1996
Yield: Serves 6 as part of a rice based meal
• 1 pound skinless boneless chicken breast
• 1 Tbsp. vegetable oil
• 3 garlic cloves, chopped fine
• 2 small fresh red or green Thai (bird) chilies or serrano chilies, or to taste, seeded and minced (wear rubber gloves)
• 1/4 cup chicken broth or water
• 1 Tbsp. Asian fish sauce (preferably naam pla)
• 2 tsp. sugar
• 1 tsp. soy sauce
• 1/4 tsp. freshly ground black pepper
• 1 1/2 cups loosely packed fresh holy basil leaves, washed well and spun dry
• 2 Tbsp. fresh lime juice or to taste
• Thai Sticky Rice or Thai Jasmine Rice
• Freeze chicken, wrapped in plastic wrap, 30 minutes to facilitate slicing. Cut chicken lengthwise (along grain) into thin slices and cut slices lengthwise into thin strips. Cut strips crosswise into 2-inch pieces.
• Heat a wok or heavy skillet over high heat until hot. Add oil and heat until hot but not smoking. Add garlic and stir-fry until golden. Add chicken and cook, stirring constantly to prevent sticking, until all chicken is opaque white, 3 to 4 minutes.
• Add chilies, broth or water, fish sauce, sugar, soy sauce, and black pepper and stir-fry until combined. Add holy basil, stir-fry until basil is wilted but still green. Stir in lime juice.
• Serve chicken with rice.
This centuries-old preparation is specific for coughs and congestion, especially when there is lots of mucus stuck in the lungs.
• Hyssop (fresh or dried)
• Good quality honey
• Apple cider vinegar
• Jar with a plastic lid
• Fill a jar lightly with chopped fresh hyssop herb. (If using dried hyssop just fill the jar half way with hyssop.)
• Next fill the jar about 1/3 of the way full with honey. (For a sweeter and thicker preparation fill the jar half full with honey.)
• Then fill the jar the rest of the way with the vinegar.
• Vinegar can corrode a metal lid, so you’ll need to cover it with a plastic lid, or place a barrier between the metal lid and the liquid.
• Place a label on it and let it sit for 2-4 weeks.
• Strain it well. Label and bottle!
Take by the tea or tablespoon, a few times a day depending on severity of cough or congestion.
Oxymels will keep for a long time. You can keep this in the fridge for longer preservation (I never do though and it lasts for the entire winter).