3-4 narrow approx. 6″ long zucchinis
1 pkg. garlic and herb Boursin cheese, room temperature
fresh marinara sauce (optional)
Cut the top and bottom off the zucchini. Using a cheese slicer or mandolin, slice a thin layer off and discard. Continue to slice as many thin layers as you can get from each zucchini, discarding the “top” and “bottom” slice, these are the slices with the peel. Lay the slices out on paper towel lined cookie sheets and salt lightly. Allow to “sweat” for about 10 minutes. turn the slices over and repeat. This draws out the excess moisture from the zucchini. Dab any extra moisture with a paper towel.
Using 4 slices for each serving, weave the zucchini slices together as shown.
Place a small amount (approx. 1 tbsp.) of the softened boursin cheese in the center and fold the slices over as shown to form a neat package. Gently turn the package over and place on serving dish. Serve chilled.
I spread a small amount of chilled fresh marinara sauce and a light drizzle of basil pesto on a platter and placed the zucchini packets on top of that. You can also present these on individual plates for real some real “wow” factor.
This recipe is for use with an ice cream machine. I have done this recipe in two different machines, one in which you add the traditional ice and salt and the other in which you use a pre-frozen container* both with equally good results. This is a super-easy basic vanilla recipe and can easily be customized by adding your own desired ingredients such as chocolate chips, cookie dough, etc.
3 cups heavy cream
2 1/4 cups half and half (I have used fat free here as well)
1 1/4 cups sugar
3/4 tbsp vanilla
Combine all the ingredients and stir well until the sugar has dissolved. From here follow the instructions on the machine of your choice. I used the Deni brand, in which you slowly pour the liquid into the machine as it is churning. Ice cream is ready when it is thick and has a soft serve consistency. I then transfer the ice cream to a container for storage in the freezer.
*I have provided links below for various ice cream makers including the Deni brand I used. Just hit to purchase or see details.
6 small sushi grade ahi tuna filets, cubed
1/2 head romaine lettuce thinly sliced
1 package of farrow, cooked and cooled
1/2 a cucumber, thinly sliced
2 mangos, cubed
2 avacados, cubed
1/4 cup fresh ginger, very thinly sliced
2 scallion stalks chopped into small rings
1 sheet nori seaweed, thinly sliced (optional)
black or white sesame seeds for garnish
Tuna Marinade –
2 tbsp. sriracha
2 tbsp. light soy sauce
1 tsp. sesame oil
Prepare the tuna marinade by mixing the ingredients together. Add the cubed tuna and set aside.
To assemble the poke bowls –
Distribute the lettuce equally among 6 bowls. Top with the cooled farrow. Arrange the remaining vegetables atop the farrow or on the sides of the bowls. Top with the seasoned tuna. Garnish with the sesame seeds, seaweed and scallions. Serve immediately.
These crispy lemon slices are perfect as garnish on salads or presented on a crudité platter. I had never seen them before, but the chef at a local restaurant where they are served told me how to make them. After a little experimenting, I got the results! So here goes….
Very thinly slice up a lemon, discard any large seeds. Place the slices on a silpat covered baking sheet. Place them in a pre-heated very low oven, 150 – 175F for at least 2 hours. Check that they do not get browned. You don’t have to turn them or anything. If more time is needed, just keep them in for longer. The key here is to dry them out. When they seem crisp enough, you can remove them after cooling completely. I have left them in the oven, once I turned it off and this worked fine as well. Be sure to store in a container with air flow. Use within a few days.
With less than 5 ingredients, this dreamy light lemon souffle cheesecake is the perfect treat to welcome long-awaited spring!
5 large eggs, at room temperature
8oz cream cheese, at room temperature
14oz sweetened condensed milk
Powdered sugar for dusting, optional
Helpful Equipment: • 8″ Round Springform Pan
Directions: Preheat the oven to 325°F (160°C). You will need at least 2.5-in deep 8-in springform pan. Cut 3.5-inch-wide long strip and 8-inch round circle of parchment paper. Line the sides and the bottom of the springform pan with the prepared parchment paper. Set aside.
Zest and juice the lemon. You should get about 1 teaspoon of lemon zest and 2 tablespoons of lemon juice. Separate the egg whites and yolks. Set aside.
In a mixing bowl with paddle attachment, or using a handheld electric mixer, beat the cream cheese until smooth and fluffy, about 2 minute. Add condensed milk and beat for another minute. Then add the egg yolks and lemon zest with lemon juice. Continue to beat until well combined, 2-3 minutes.
In a separate bowl, beat the egg whites until hard peaks form. Make sure the bowl and the beaters are squeaky clean and free of grease. (Tip: Egg whites at room temperature are easier to beat and reach hard peaks faster.) Fold in half of the whipped egg whites into the cream cheese mixture. Then add the remaining egg whites and gently fold until well-combined and no white streaks are visible.
Transfer the batter into the prepared pan and tap on the counter a few times to release any air bubbles. Place an empty baking sheet on lower rack of the oven and pour about 2 cups of boiling water. Put the cake pan on the middle rack above the rack with water bath. Bake for 45 minutes. Turn off the oven and cool the cake in the oven for 30-40 minutes.
Remove the sides of the springform pan and gently peel off the parchment paper from the sides. Cool completely on the counter, then refrigerate until ready to serve. Before serving, when the cake is chilled and set, gently remove the parchment paper from the bottom and place the cake on a platter. Dust with powdered sugar, if desired. Store the cake in the fridge, covered, for up to 3 days.
All images and text ©Shinee D. for Sweet & Savory by Shinee
Freshly ground black pepper
5 tbsp. butter, melted
2 cloves garlic, minced
1/4 tsp. red pepper flakes
Juice and zest from 1/2 a lemon
1 lemon, sliced into rounds
2 tbsp. coconut oil, divided
1 lb. raw shrimp, peeled and deveined
1/2 onion, chopped
4 cloves garlic, minced
2 tsp. garam masala*
1 tsp. kosher salt
1 1/4 tsp. curry powder
1 tsp. chili powder (reduce to 1/2 tsp. for a less spicy curry)
1 14-oz. can full-fat or lite coconut milk
1 6-oz. can tomato paste
1 15-oz. can chickpeas, drained and rinsed
1 tbsp. cornstarch
1 tbsp. warm water
1/3 c. chopped fresh cilantro
2 c. Cooked rice, for serving
In a large skillet over medium heat, melt 1 tablespoon coconut oil. Add shrimp and cook until pink, 1 to 2 minutes per side, then remove shrimp from pan and set aside. Add remaining tablespoon coconut oil, onion, and garlic. Cook until onions are soft, 4 minutes. Stir in garam masala, salt, curry powder, and chili powder, then add coconut milk, tomato paste, and chickpeas. Stir until combined and bring to a simmer. Mix cornstarch and water together, then stir into skillet. Simmer until thickened, 5 to 6 minutes. Stir in cooked shrimp and simmer, 2 minutes more. Sprinkle with cilantro and serve with rice.
*garam masala is a spice blend of cumin, curry, etc. It should be easily found in the international section of your local grocery. If not, it can be ordered from the link below.
This is one of my favorite side sauces. I pair it with crab cakes, salmon cakes, fried green tomatoes, etc. Just the right amount of spice so as not to overwhelm.
1 cup mayonnaise
2 tbsp. Dijon mustard
1 tbsp. lemon juice
1 tbsp. Franks brand hot sauce
2 tsp. whole grain mustard
2 cloves garlic minced
2 tsp. capers
1 tsp. Worcestershire sauce
1 tsp. paprika
1/4 tsp. kosher salt
1/8 tsp. cayenne pepper
Blend all ingredients together until well incorporated. Chill until needed.