Taleggio & Pistachio Flatbread

Taleggio & Pistachio Flatbread

Great For a Light Dinner Or A Snack!

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: 10-12 minutes

Ingredients

4 Stonefire Naan flatbread, small or large

1 large wedge of Taleggio cheese, (rind removed) pulled chunks

1/2 cup thinly sliced red onion

1/2 cup crushed pistachios 

1 tsp fresh lemon zest

1 tsp minced parsley

olive oil for drizzle

Tools

Cast iron pan or sheet pan 

Directions

Preheat oven 350 degrees F. Grease bottom of pan with a little olive oil and place flatbread on pan. Place cheese equally amongst the bread, add the onions, pistachio, lemon zest and parsley on top of the cheese. Drizzle with some olive oil and bake in the oven for 10-12 minutes, Remove and serve hot/warm. Cook's Notes: the cheese and pistachio are already salty so no need to add salt, but you can adjust your seasoning to suit your taste.

Serves 2

 

 

Strawberry Fluff

Strawberry Fluff

No Cooking Required, Great For A Summer Party!

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: No cooking required

Chilling Time: 2+ hours

Ingredients

1 regular size tub, Cool Whip Topping

1 Jell-O  (3.4 oz) Strawberry packet

1 Jell-O  (3.4 oz) Cheesecake packet

1 1/2 cups canned crushed pineapple, drained

4 cups diced fresh strawberries + garnish

1 cup sweetened coconut flakes + garnish 

2 cups mini marshmallows + garnish 

Cooking Tools

Medium mixing bowl

Whisk

Mesh strainer

Directions

Place the first three ingredients in a mixing bowl and whip until the ingredients are well blended. Fold in the rest of the ingredients until well coated, and place in refrigerator for a few hours to chill. Place Fluff into serving dessert bowls and garnish with mini marshmallows, coconut flakes & fresh sliced strawberries.

Serves 6

Mango Sticky Rice

Mango Sticky Rice

A Delicious South Asian Dessert With Glutinous Rice & Mangoes!

 Difficulty: Easy

Prep Time: 12+ hours

Cooking Time: 40 minutes

Ingredients

2 cups uncooked Thai Sweet Rice (glutinous rice)

1 can coconut milk + 2 tbsp coconut cream

3/4 cup fine white sugar

1 tsp sesame seeds

2 fresh mangoes, sliced

Cooking Tools

Bain Marie or Steamer basket/ sticky rice steamer

Cheese cloth

Fine mesh basket

medium mixing bowl

Medium saucepan with lid

Directions

Before you prepare for cooking the rice, you will need to do a few step prior.  Repeatedly rinse 5x the rice with cool water, then place the rice in a mixing bowl and fill with water until rice is submerged. allow the rice to soak for at least 12 hours prior to cooking. The following day, drain the rice in a fine mesh basket. Prepare your steamer with a cheesecloth where your rice will sit upon evenly. make sure to put enough  water on the bottom portion of the Bain Marie but not to touch the bottom of the rice. (The rice will not be cooking in the water, but will cook by the steam). Steam the rice for about 40 minutes, while the rice is cooking, in a saucepan, simmer the coconut milk, coconut cream and sugar until melted. once rice is cooked, transfer the cooked rice in to the coconut milk mixture and mix.  cook an additional 5 minutes until the rice absorbs most of the milk, remove from heat and place lid on top until rice absorbs rest of the liquid. Serve will fresh mango slices and sprinkle with sesame seeds.

Serves 4

Spicy Kimchi Tteokbokki

Spicy Kimchi Tteokbokki

Flavorful Simmered Rice Cakes In A Spicy Broth!

Difficulty: Easy

Prep: 15 minutes

Cooking Time: 30 minutes

Ingredients 

12 oz. Korean rice cake sticks

3 tbsp Gochujang paste

1 tbsp Momofuku Chili Crunch

1 tsp grated ginger

1/4 cup Mirin Rice Wine

1 tsp Rice Vinegar

1 tsp Dashi granules

1 tsp sugar

3 cups water or chicken broth

2 cups Kimchi

2 hard boiled eggs

1/4 cup green onions, chopped

Cooking Tools

Medium mixing bowl

Non-stick pan with lid

Directions

Soak rice cake sticks in warm water for 10-15 minutes, then drain.  in a non-stick pan add; water or stock, Gochujang paste, Chili crunch, ginger, rice wine, vinegar, dashi, sugar and cook on low until ingredients have blended and melted, whisk well. Add in the kimchi and rice cake sticks and cook on a medium low simmer with lid on, stir occasionally and reduce liquid and allow to thicken. Cook for 20 minutes then remove lid and add hard boiled eggs the last 10-15 minutes of cooking, coat the eggs in the sauce. Cook's Notes: The rice cakes are chewy but tender like Mochi, does NOT have the texture of pasta. Serve in bowls and garnish with chopped green onions.

Serves 2

Brûlée Croissant & Berries

Brûlée Croissant & Berries

With Passion Fruit Buttercream!

Difficulty: Easy

Prep Time: 25- 30 minutes

Cooking Time: 5-7 minutes

Ingredients

2 large croissants 

1/2 cup blueberries

1/2 cup raspberries

4 strawberries, sliced

2 tbsp fine sugar

2 tbsp powdered sugar

Ingredients for Passion Fruit Buttercream

• ½ cup unsalted butter, at room temperature
• 2 cups confectioners’ sugar, sifted
• 1 ½ tsp pure vanilla extract
• 2 tbsp milk
• 2 tbsp passion fruit pulp (frozen food section) thawed

 

• To make the frosting: In a mixing bowl, add; room temperature butter and cream with a hand mixer. Gradually spoon in sugar and mix as you go, once sugar is whipped in, add milk, vanilla extract and passion fruit pulp and continue to whip until fluffy, chill for several hours.

Cooking Tools

Rolling Pin

Sheet pan

Brûlée torch

Piping bag with tip

Directions 

Preheat oven to 350 Degrees F. Flatten croissant with a rolling pin, place croissants on sheet pan and bake for 5 -7 minutes. Remove flatten toasted croissants and sprinkle 1 tbsp of sugar evenly on each croissant and using a brûlée torch, caramelize the sugar and cool. Spread or pipe the buttercream on top of each croissant and place berries on top. Dust with powdered sugar and serve.

Serves 2