Pannacotta elevates the final course to a sumptuous art. Spoon extra compote over yogourt to yield a delicious dessert.
6 gelatin leaves or 2 packets (30 mL) powdered gelatin
1 cup (250 mL) whipping (35 percent) cream
1 cup (250 mL) whole milk
1 cup (250 mL) condensed milk
3 cups (750 mL) coconut milk
1 vanilla bean, sliced lengthwise
Fresh mint for garnish
1/4 cup (60 mL) organic sugar
2 cups (500 mL) strawberries, quartered
2 cups (500 mL) water
To prepare pannacotta, place gelatin in cold water to soften (about 1 minute). Warm whipping cream, whole milk, condensed milk, coconut milk, and vanilla bean in saucepan over medium-low heat. Bring mixture to simmer (about 10 minutes) and then remove from heat.
When mixture cools enough to touch but is still hot enough to melt the gelatin, add gelatin, whisking until dissolved. Remove vanilla pod. Divide mixture among 6 small ramekins and refrigerate until set, about 3 hours.
To prepare strawberry compote, heat strawberries and water in medium saucepan over medium-high heat. Simmer about 10 minutes, then remove from heat. Strain, setting aside strained liquid and berries in separate bowls. Place strained liquid back into pot with sugar and reduce until thick enough to coat a spoon (about 10 minutes). Remove from heat and allow to cool to the touch before adding reserved strawberries.
To serve, turn each pannacotta out onto a plate and spoon the strawberry compote over top and around base. Garnish with fresh mint.
source: "One", alive #309, July 2008
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.