Garlic Scape Scampi

Garlic Scape Scampi


Garlic scapes or the green tops of the garlic plant are often cut off while they are still immature to encourage the bulbs to grow larger. The garlic scapes are edible and generally have a milder flavour than the garlic cloves themselves. I first heard about garlic scapes last year but I had just missed them and I have been patiently waiting to try them since. This weekend I was lucky enough to spot some and I immediatly picked them up. While I was thinking about what to do with the garlic scapes the first thing that came to mind was a variation of one of my favorite dishes, scampi, with the garlic replaced with fresh chopped garlic scapes. Scampi is shrimp dish served in a garlic, butter and white wine sauce. Normally when I make scampi I toss the shrimp and sauce with pasta but this time I decided to serve the shrimp with some crusty bread to soak up all of the buttery, garlicky, sauce. I had heard that cooking garlic scapes would reduce their flavour or make them milder so I changed the recipe up a bit and added the garlic scapes closer to the end to try to retain as much flavour as possible. The garlic scapes did not disappoint! They had the garlic flavor that I enjoy so much but it was some how fresher and it went well in the scampi with the shrimp. With my first experiment with garlic scapes such a success I am looking forward to trying something else with them.

Garlic Scape Scampi

(makes 2 appetizer sized servings)
Printable Recipe

Ingredients:
1 tablespoon olive oil
1 tablespoon butter
1 pinch red chili pepper flakes (optional)
1/2 pound shrimp (shelled and deveined)
1/2 cup white wine
1/2 lemon (juice and zest)
1/4 cup garlic scapes (finely chopped)
1 tablespoon butter

Directions:
1. Heat the oil and melt the butter in a pan.
2. Add the red chili pepper flakes and saute until fragrant, about 1 minute.
3. Add the shrimp and saute until cooked, about 2-3 minutes per side.
4. Remove the shrimp from the pan.
5. Add the wine and lemon juice and bring to a boil.
6. Simmer the liquid until reduced by about half, about 3-5 minutes.
7. Add the garlic scapes and simmer until fragrant, about a minute.
8. Add the butter, wait for it to melt and turn off the heat.

Similar Recipes:
Scampi
Scampi Pizza
Fiddlehead Scampi
Thai Lemon Shrimp
Garlic Scape Pesto on Fusilli with Garlic Scape Garlic Bread

Roasted Asparagus with Poached Egg

Roasted Asparagus with Poached Egg with Runny Yolk and Parmigiano Reggiano


One of my favorite ways to cook asparagus is to roast it as roasting seems to concentrate the flavour. Simple roasted asparagus seasoned with a bit of salt and pepper is makes a great side dish and you can easily top it with various things to change it up from meal to meal. You could also top it with something more substantial, like an egg, and turn it into a light meal. Though I have done roasted asparagus topped with fried eggs, scrambled eggs and even chopped up hard boiled eggs my favorite is a poached egg. Roasted asparagus topped with a poached egg makes for a really nice light and healthy meal that I have been enjoying often on weekend mornings over the last few weeks. Really, how can you go wrong topping anything with an egg with a nice runny yolk? I also like to top everything off with some freshly grated parmigiano reggiano and sometimes even a splash of balsamic vinegar.

Roasted Asparagus with Poached Egg

(makes 4 servings)
Printable Recipe

Ingredients:
1 pound thick asparagus (trimmed)
4 eggs
salt and pepper to taste
parmigiano reggiano to taste (grated, optional)
balsamic vinegar to taste (optional)

Directions:
1. Spread the asparagus out in a single layer on a flat baking dish.
2. Roast in a preheated 400F oven until tender, about 10-15 minutes.
3. Bring a large pot of water to a boil and reduce the heat to medium.
4. Crack an egg into a bowl and pour the egg from the bowl into the water and repeat for remaining eggs.
5. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes.
6. Arrange the asparagus on plates and top with the poached eggs.
7. Season with salt and pepper and sprinkle on some parmigiano reggiano.

Similar Recipes:
Asparagus with a Poached Egg in Hollandaise Sauce
Asparagus with a Poached Egg in a Dill and Caper Avgolemono Sauce
Parmigiano Reggiano Crusted Oven Roasted Asparagus
Maple Dijon Roasted Asparagus
Asparagus Mimosa
Poached Egg on Toast with Chipotle Mayonnaise, Bacon and Avocado
Prosciutto Wrapped Asparagus with Poached Egg and Hollandaise Sauce

And the winner is...

The winner of the Relaxed Cooking with Curtis Stone: Recipes to Put You in My Favorite Mood cookbook and Curtis Stone apron and Curtis Stone shoulder bag is commenter #176 (via random.org) or Gee of You had me at Ciao Bella!. Gee, please contact me by email lynch.kevin@gmail.com with your address so that I can get the package in the mail as soon as possible.

If anyone knows how to get blogger to add numbers to the comments, please let me know. It took me 30 minutes to write an application to extract the names and number them in order.

Strawberry Balsamic Jam

Toast with Strawberry Balsamic Jam and Scrambled Eggs with Asparagus


Ever since I started making my own jams I have been making a strawberry jam every year when the strawberries are in season. With strawberry season now in full swing it was the perfect time to make some more strawberry jam and I was also running a bit low on supplies from previous years. I like to change things up a bit each year and try something a little different. This year I was thinking that if a touch of balsamic vinegar goes well with and enhances the flavour of strawberries then a strawberry balsamic jam would be a good idea. I pretty much just took the original strawberry jam recipe and added some balsamic vinegar.

After making the jam last weekend I could not resist opening up a jar to try it. My favorite way to taste test a new jam is to have it simply on a slice of toast. The strawberry balsamic jam did not set quite as much as some of my other jams have but it set well enough and it tasted great! You cannot taste the balsamic vinegar in the jam but there is that something extra that you just can't quite put you finger on. When I did a side by side comparison with a plain strawberry jam the strawberry balsamic jam seems brighter and the strawberry flavour seems to be stronger. I have been enjoying the strawberry balsamic preserves all week for breakfast on toast along with scrambled eggs and the still in season asparagus. Another one of my favorite ways to enjoy jams is on plain yogurt as a simple parfait. With fresh local strawberries available I have been enjoying the strawberry jam and yogurt parfait with fresh strawberries and some chopped pistachios.

Strawberry Balsamic Jam

(makes 6-8 cups)
Printable Recipe

Ingredients:
4 + 1/2 cups strawberries (cleaned, hulled, sliced and mashed)
1/4 cup balsamic vinegar
1 box Certo pectin crystals
7 cups sugar

Directions:
1. Bring the strawberries, balsamic vinegar and pectin crystals to a boil with high heat in a large pot.
2. Add the sugar.
3. Bring to a hard boil for 1 minute.
4. Remove from heat.
5. Stir and skim foam for 5 minutes.
6. Pour into sterilized jars.

To sterilize the jars:
1. Wash in hot soapy water.
2. Keep the lids in boiling water until ready to use.
3. Place jars in 225F oven for 10 minutes and keep warm until ready to use.

Similar Recipes:
Strawberry Jam
Strawberry Rhubarb Jam
Strawberries in Balsamic Vinegar
Roasted Strawberry Balsamic Ice Cream
Strawberry Rice Pudding with Balsamic Syrup
Green Tomato and Jalapeno Jam
Marmalade

Strawberry Yogurt Parfait

Thai Pineapple Fried Rice

Thai Pineapple Fried Rice


When I was at the grocery store I noticed that they still had a lot of cheap pineapples and I remembered that I had recently come across a recipe for a Thai pineapple fried rice in my bookmarks that sounded really good. I had not thought of adding sweet, juicy and tangy pineapple to a fried rice dish but the idea immediately stuck in my mind. I also noticed that the recipe called for a healthy dose of curry powder and combo'd with the pineapple it kind of reminded me of the curried pineapple banana bread that I had recently made and really enjoyed. I was already sold on the dish and the shrimp, cashews and raisins just took it over the edge! I only made a few changes including using brown rice and fresh peas since I had already picked some up at the farmers market. Whenever I make stir-fries, I clean, slice, chop and make sure that I have everything ready and on hand before turning the heat on as things move quickly after you start. The Thai pineapple rice was pretty easy to make after the prep work was done and the results were fantastic. The finished dish was so vibrantly colourful and the curry gave it an amazing aroma. The juicy pineapple and succulent shrimp worked really well with the curry flavours in this fried rice. The curry and chilies added the perfect amount of heat that was balanced by the pineapple and the raisins while the cashews added a nice contrasting texture. I have been raving about how good this fried rice was since I made it. I have a feeling that this dish will enter my regular rotation and given that you could easily use canned pineapple you could easily make this dish year round. You could also easily make a vegetarian version by omitting the shrimp and making a few ingredient swaps.

Thai Pineapple Fried Rice

(makes 4 servings)
Printable Recipe

Ingredients:
1 tablespoon oil
2 shallots (sliced)
3 cloves garlic (chopped)
1 red chili (chopped)
1 red pepper (diced)
1 egg (lightly beaten)
3 tablespoons chicken stock (or vegetable broth)
3 tablespoons fish sauce (or soy sauce)
1 tablespoon curry powder
1 teaspoon sugar
1/2 cup cashews (roasted)
3 cups cooked rice (preferably a day old)
1 cup pineapple (cut into bite sized pieces)
1 cup shrimp (cooked, optional)
1/4 cup peas (fresh or frozen)
1/4 cup currants (or raisins)
2 green onions (sliced)
1/4 cup cilantro (chopped)

Directions:
1. Heat the oil in a pan.
2. Add the shallots, garlic, chillies and red pepper and stir-fry until fragrant, about a minute.
3. Add the egg and stir-fry for a minute.
4. Add the chicken stock, fish sauce, curry powder and sugar and stir-fry.
5. Add the cashews and stir-fry for 30 seconds.
6. Add the rice, break up any clumps and stir-fry for a few minutes.
7. Add the pineapple, shrimp, peas and raisins and stir-fry to mix them in.
8. Remove from heat and serve garnished with chopped green onions and cilantro.

Similar Recipes:
Pineapple and Shrimp Fried Quinoa
Chicken Fried Cauliflower Rice
Thai Cucumber and Pineapple Salad
Curried Pineapple Banana Bread
Pad Thai
Prawn and Pineapple Curry
Pad Thai Omelette

Prosciutto Wrapped Halibut on Asparagus Sauce

Prosciutto Wrapped Halibut on Asparagus Sauce


After posting about two desserts in a row I was looking for something a bit lighter and I was thinking that I should enjoy the asparagus as much as possible while it was still here. On the top of my list of asparagus recipes to try was this recipe for prosciutto wrapped halibut on asparagus sauce originally from Food and Wine that I found on Cook Local. I liked the sound of the simple pureed asparagus and leek sauce as I would get to enjoy the asparagus and I would get to use leeks which I don't seem to use all that often. And then there is the halibut; halibut is one of my favorite fishes but it is a bit expensive so it is always a treat when I do have it. The fact that the halibut was wrapped in sage and prosciutto reminded me of saltimbocca alla romana which is really tasty with those simple ingredients. The prosciutto wrapped halibut on asparagus sauce was really easy to make and it turned out great! The prosciutto wrapped halibut is fried in butter first until the prosciutto is nice and crispy on the top and bottom and then it is finished off with a few minutes in the oven ensuring that it does not burn in the frying pan. The crispy, salty prosciutto wrapping was so tasty and the combo with the sage made it even better and then there is the warm perfectly fall apart tender and moist halibut on the inside finishing it off perfectly. The asparagus sauce was surprisingly tasty for being so simple and it worked well to cleanse your palette between each bite of the tasty prosciutto wrapped halibut. Overall this was a really nice light meal and I will definitely be making it again!

Prosciutto Wrapped Halibut on Asparagus Sauce

(makes 2 servings)
Printable Recipe

Ingredients:
1 tablespoon butter
1 clove garlic (chopped)
1 leek (finely sliced)
1/2 pound asparagus (cleaned, trimmed and cut into 1 inch pieces)
1 cup spinach
salt and pepper to taste
2 (6 ounce) halibut fillets
salt and pepper to taste
4 sage leaves
4 thin slices prosciutto
1 tablespoon oil

Directions:
1. Melt the butter in a pan.
2. Add the leek and garlic and saute until tender, about 3-5 minutes.
3. Simmer the asparagus in a small amount of water until tender, about 3-5 minutes.
4. Add the Spinach and cook until wilted, about a minute.
5. Puree the leeks, asparagus and spinach in a food processor.
6. Season with salt and pepper to taste.
7. Place the sauce in a pan on low heat to keep warm.
8. Season the halibut fillets with salt and pepper and top with a sage leaf.
9. Wrap the halibut fillets in the prosciutto.
10. Heat the oil in a pan.
11. Add the fish and cook until golden brown, about 2-3 minutes per side.
12. Transfer the halibut to a baking dish.
13. Bake in a preheated 450F oven until the fish has finished cooking, about 5-10 minutes.

Similar Recipes:
Saltimbocca alla Romana
Halibut with Lemon, Butter, Caper and Dill Sauce

Blueberry Clafoutis

Blueberry Clafoutis


Last week I had the pleasure of attending The Ultimate Chef's Table with Chef Curtis Stone food event put on by The Bay and Curtis Stone to promote his new line of cookware. At this event Curtis Stone showed off his new line of cookware by using it to cook his guests dinner. Of course all of the dishes that he made came straight from his most recent cookbook Relaxed Cooking with Curtis Stone: Recipes to Put You in My Favorite Mood and included a Tuna Ceviche, a Shrimp and Pesto Pasta with Roasted Tomatoes, a Fresh Herb Crusted Rack of Lamb and a Blueberry Clafoutis. The event took place at Dish cooking studio here in Toronto where it was set up such that all of the guests could sit at tables surrounding the cooking area and watch chef Stone prepare the meal.

I had a great time at The Ultimate Chef's Table with Chef Curtis Stone! The food was really good and I got to meet a lot of interesting people including a few other Toronto food bloggers and Curtis Stone. Curtis Stone was really nice and did a great job of keeping his guests entertained while he cooked dinner. While cooking he also answered any questions that his guests had on any topic. I brought my camera and took some pictures which I uploaded to my flickr account here: The Ultimate Chef's Table with Chef Curtis Stone Photo Set

One of my favorite dishes from the meal was the dessert, the blueberry clafoutis, and I wanted to try making it at home. It is not quite blueberry season here but luckily the stores are currently filled with cheap California blueberries. A while ago I made and enjoyed a cherry clafoutis so I was looking forward to comparing the new recipe with it. Clafoutis commonly has an almond flavour and most recipes that I have seen just call for almond extract but this one uses toasted almond slices that are ground into a powder. This clafoutis was really easy to make; you just mix everything in a food processor and then bake it for a few minutes. I was just as pleased with the home cooked version of this blueberry clafoutis as I was with the one that chef Stone served. Blueberries work really well in clafoutis and I liked the bit of texture that the ground almonds added.

Blueberry Clafoutis

(makes 6 servings)
Printable Recipe

Ingredients:
3/4 cups almonds (sliced and toasted)
2/3 cups sugar
1 tablespoon flour
1/2 teaspoon salt
2 large eggs
3 large egg yolks
1 1/4 cup heavy cream
3/4 cups blueberries

Directions:
1. Place the toasted almond slices, sugar, flour and salt in a food processor and process until the almonds are finely ground.
2. Add the eggs and pulse a few times.
3. Add the heavy cream and blend until a smooth batter is formed.
4. Cover and refrigerated the batter for 12 hours.
5. Divide the blueberries between 6 greased 4 inch tartlet pans and pour the batter over them.
6. Bake in a preheated 400F oven until they start to set and the tops start to turn golden brown, about 12 minutes.
7. Let cool and serve with blueberry fool.

Similar Recipes:
Cherry Clafoutis
Blueberry Oatmeal Pancakes
Blueberry Mochi Cake

Giveaway

At the event I picked up some free swag and I thought, what better to do with it than to use it to hold Closet Cooking's first ever giveaway? I have a copy of "Relaxed Cooking with Curtis Stone: Recipes to Put You in My Favorite Mood", a Curtis Stone apron and a Curtis Stone shoulder bag that I will send to one lucky commenter. Just leave a comment on this post before Friday June 26th and I will draw for the winner on Saturday.

Update (June 26, 2009): The winner is commenter #176 or Gee of You had me at Ciao Bella!. Please contact me by email lynch.kevin@gmail.com with your address so that I can get the package in the mail as soon as possible.

Strawberry Souffle

Strawberry Souffle


Souffles can seem pretty intimidating and despite the fact that I had successfully made a savoury asparagus and gruyere souffle a while ago, I still had not tried sweet dessert souffle. I was looking for a nice and light strawberry dessert and a strawberry souffle seemed to fit the bill perfectly. After looking at several recipes I came to the conclusion that the base recipe for a strawberry souffle is simply pureed strawberries, egg whites and possibly some sugar to sweeten it up a bit. From there you can add other things citrus zest, liqueurs, etc. I decided to keep mine pretty simple and just went with some vanilla extract. The strawberry souffle was even easier to make than the asparagus one was which is to say that it was dead simple. You simple beat the egg whites until they form soft peaks, fold in the strawberry puree and bake. The biggest problem that I had was trying to photograph them before they deflated. The strawberry souffles were amazing light and fluffy and full of the strawberry flavour. I was quite pleased with the shade of red that I got the insides were even darker. What a really nice light way to enjoy strawberries!

Strawberry Souffle

(makes 4 servings)
Printable Recipe

Ingredients:
1 cup pureed strawberries
2 tablespoons sugar (optional)
1/4 teaspoon vanilla extract (optional)
3 egg whites (room temperature)

Directions:
1. Mix the strawberry puree, sugar and vanilla extract.
2. Beat the egg whites until you get soft peaks.
3. Gently fold the strawberry puree into the egg whites.
4. Pour the mixture into 4 greased ramekins.
5. Bake in a preheated 350F oven until puffed and golden brown on top, about 12 minutes.

Similar Recipes:
Asparagus Souffle
Molten Chocolate Cake

Use the leftover egg yolks in:
Guinness Chocolate Pudding
Hollandaise Sauce
Avgolemono Sauce
Azuki (Red Bean) Ice Cream
Black Sesame Ice Cream

Singapore Chili Prawns

Singapore Chili Prawns


As you probably already know, I am a bit of a shrimp fanatic and I am always looking for tasty new ways to enjoy shrimp. I recently came across a really interesting recipe for Singapore chili prawns on Almost Bourdain that sounded so good that it quickly pushed its way to the top of my to try list. Not that it takes much to get me interested in a shrimp dish but the two things that caught my attention with this recipe were the use of the sweet chili sauce and the egg drop. I picked up a bottle of sweet chili sauce a while ago and I really liked it but I have only used it a few times since. I was looking forward to using the sweet chili sauce with shrimp! A while ago, when I made the Chinese hot and sour soup I was introduced to the concept of slowly pouring an egg into a hot liquid while stirring. The egg quickly cooks into little particles that give the liquid an amazing texture in addition to adding some protein to the sauce itself. Speaking of hot and sour, these chili prawns have both hot and sour elements along with sweet elements.

The Singapore chili prawns were really quick and easy to make and they turned out great! The sweet, hot and sour tomato sauce was so tasty and it went really well with the succulent prawns. I liked this dish so much that I have already made it a second time. The first time I served it with some cilantro and lime rice and the second time I served it with some crusty bread to soak up the extra sauce which saved me from having to lick the plate clean. :)

Singapore Chili Prawns

(makes 4 servings)
Printable Recipe

Ingredients:
1 tablespoon peanut oil
1 pound shrimp (shelled and deveined)
1 tablespoon garlic (chopped)
1 tablespoon ginger (grated)
1/4 cup shallots (chopped)
2 birds eye chilis or cayenne or red jalapenos (sliced)
1/2 cup water
4 tablespoons tomato sauce
3 tablespoons sweet chili sauce
1/2 lime (juice)
2 teaspoons palm sugar (grated or sugar)
1 teaspoon corn starch
1 egg (lightly beaten)

Directions:
1. Heat the oil in a pan.
2. Add the garlic, ginger, shallots, and chilies and saute until fragrant, about a minute.
3. Add the shrimp and saute for a minute on both sides.
4. Add the water, tomato sauce, sweet chili sauce, lime juice. sugar and corn starch and bring to a boil.
5. Stir the egg into the pan and continue stirring until the egg is cooked.

Similar Recipes:
Garides Tourkolimano (Greek Shrimp)
Coconut Shrimp with Apricot Sweet Chili Dipping Sauce
Camarones en Salsa (Shrimp in Salsa)
Baked Shrimp and Feta Pasta
Chipotle Lime Shrimp

Chicken and Asparagus Salad with Creamy Tarragon Dressing

Chicken and Asparagus Salad with Creamy Tarragon Dressing


With the days getting warmer I find myself turning to salads more often and with the fresh local produce starting to come in it is getting easier. I came across this recipe for a chicken and asparagus salad with a creamy tarragon dressing in the latest issue of Food and Drink. Several things about this salad caught my attention with the primary one being how green it was and how perfectly Spring that was. With the local asparagus coming in already I just had to wait a bit for the local peas to show up at the farmers market and I was all set to go. In general I really like salads like this where you can easily add some meat and turn it into a light meal. I also liked the sound of both poaching the chicken with tarragon and the creamy tarragon dressing as tarragon is a herb that I enjoy but rarely use. Salads are generally pretty easy to make and this one was no exception. The chicken and asparagus salad with a creamy tarragon dressing was really good and I certainly got my tarragon fix. The tarragon dressing was nice and creamy and and I enjoyed the use of the capers in it. During the Spring/Summer when I can get fresh peas I like to use them in salads like this straight from the pods without any cooking and that is what I did this time. This salad was a really nice light Spring meal!

Chicken and Asparagus Salad with Creamy Tarragon Dressing

(makes 2 servings)
Printable Recipe

Ingredients:
2 cups chicken broth
1 small onion (peeled and quartered)
1 sprig tarragon
1 bay leaf
2 small chicken breasts
3 cups baby spinach (or other salad greens)
1/2 pound asparagus (cleaned and trimmed)
1/4 cup peas
1/4 cup pine nuts (toasted)

Directions:
1. Bring the chicken broth, onion, tarragon and bay leaf to a boil in a large pan, reduce the heat and simmer for 15 minutes.
2. Add the chicken and simmer, covered, for 6 minutes turning once in the middle.
3. Remove from heat and let the chicken cool in the broth.
4. Steam the asparagus and peas (if using frozen) until tender, about 4 minutes and 1 minute respectively.
5. Cut the chicken into slices.
6. Assemble the salad and pour on the dressing.

Creamy Tarragon Dressing


Ingredients:
1 tablespoon plain yogurt
1 tablespoon mayonnaise
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 teaspoon capers (chopped)
1 teaspoon tarragon (chopped)
1/2 teaspoon Dijon mustard
1/4 teaspoon garlic (chopped)
1/4 teaspoon sugar
salt and pepper to taste

Directions:
1. Mix everything.

Similar Recipes:
Jerked Chicken with Mango and Avocado Salad
Teriyaki Salmon and Asparagus, Spinach Salad
Chicken Paillard with Fresh Fig Salad

Strawberry Tart

Strawberry Tart


When I made the asparagus and gruyere tart a while ago I was amazed at how easy it was to work with frozen puff pastry and how great the results were with so little effort. When I made the tart I was eagerly awaiting the start of the strawberry season and I was thinking that a similar sweet version of the tart with strawberries would also be great! While I was waiting for the strawberries I came across a recipe for a strawberry tart on The Hungry Mouse that was just what I was thinking. Now that the strawberries are finally here, the strawberry tart was at the top of the list of things to make. I still had some of the strawberry and rhubarb jam that I had made last year and I thought that the hint of rhubarb would be great on the tart so I went with that for the jam. The strawberry tart was just as easy to make as the asparagus tart and the results were even better. How can you go wrong with a buttery, light and flaky crust topped with slightly roasted strawberries covered in strawberry and rhubarb jam? The only thing missing here is a scoop of melting vanilla ice cream. One thing to watch out for in this recipe is to taste test the strawberry and jam mixture for sweetness ahead of time. If it is a little on the tart side add some sugar to sweeten it up. I am thinking that the next time I make this I might add a layer of cream cheese between the pastry and the strawberries.

Strawberry Tart

(makes 4+ servings)
Printable Recipe

Ingredients:
1 package puff pastry (thawed as directed on the package)
1 egg (lightly beaten)
1 tablespoon water
2 cups strawberries (cleaned, trimmed and sliced)
1/4 teaspoon cardamom (ground, or cinnamon if you prefer)
3 tablespoons strawberry rhubarb jam (or other jam)
1 handful pistachios (chopped)

Directions:
1. Roll the puff pastry out into a large rectangle on a lightly floured surface.
2. Score a line around the puff pastry 1/2 inch from the edge.
3. Mix the egg and water and brush over the outside of the score.
4. Mix the strawberries, cardamom and jam in a large bowl.
5. Place the strawberries on the pastry on the inside of the score.
6. Bake in a preheated 400F oven until the pastry is golden brown, about 15-25 minutes.
7. Sprinkle with the chopped pistachios.


Similar Recipes:
Asparagus and Gruyere Tart
Tomato Tart
Strawberry Danish Braid
Strawberry Goat Cheese Banitsa
Zucchini and Feta Ricotta Tart
Mushroom and Caramelized Onion Tart
Bruschetta Chicken Pesto Tart

Asparagus, Mushroom and Goat Cheese Egg Breakfast Casserole

Asparagus, Mushroom and Goat Cheese Egg Breakfast Casserole


We are still right in the middle of asparagus season and I have been enjoying the asparagus every week. One of my favorite flavour combinations with asparagus is asparagus and mushrooms. I also really like a nice tangy goat cheese so when I saw a recipe for a breakfast casserole with asparagus, mushrooms and goat cheese on Kalyn's Kitchen I knew that I would have to try it when the asparagus was in season. The last egg breakfast casserole that I made had cottage cheese in and I really enjoyed it so I added it to this one as well. The asparagus, mushroom and goat cheese egg breakfast casserole was super easy to make and it turned out great. I really liked the way the asparagus, mushrooms and goat cheese were layered in the egg casserole. The goat cheese layer was of course on top so that as the casserole baked it got nice and golden brown and good. The juicy asparagus went well with the tangy goat cheese and the mushrooms rounded everything out. One of the things that I like about these egg breakfast casseroles is that the leftover keep well and they are just as good cold as they are after a minute or so in the microwave. This recipe easily makes 6 servings so I have tasty breakfasts to look forward to for the rest of the week.

Asparagus, Mushroom and Goat Cheese Egg Breakfast Casserole

(makes 6 servings)
Printable Recipe

Ingredients:
1 tablespoon oil
8 ounces mushrooms (sliced)
2 cloves garlic (chopped)
1 teaspoon thyme
salt and pepper to taste
1 pound asparagus (trimmed and cut into bite sized pieces)
1/2 pound goat cheese (sliced)
10 eggs
1 cup cottage cheese
salt and pepper to taste

Directions:
1. Heat the oil in a pan.
2. Add the mushrooms and saute until tender, about 5-10 minutes.
3. Add the garlic, thyme and season with salt and pepper and saute until fragrant, about a minute and remove from heat.
4. Spread the asparagus out evenly over the bottom of an 8 inch square baking dish.
5. Spread the mushrooms and goat cheese over top.
6. Mix the eggs and cottage cheese and season with salt and pepper.
7. Pour the egg mixture into the pan.
8. Bake in a preheated 375F oven until the eggs are firmly set and golden brown on top, about 20-30 minutes.

Similar Recipes:
Asparagus and Mushroom Quiche
Ham and Cheese Egg Casserole
Scrambled Eggs with Ramps, Asparagus and Morel Mushrooms
Asparagus, Morel and Ramp Quiche with Brown Rice Crust
Zucchini and Green Chile Egg Breakfast Casserole
Asparagus and Spinach Quiche

Strawberries in Sweetened Condensed Milk

Strawberries in Sweetened Condensed Milk


The first of the seasons strawberries are often a bit on the tart side. Normally I would sprinkle a bit of sugar onto the strawberries and macerate them but I recently came across a new way of sweetening them up a bit; by adding a spoonful of sweetened condensed milk. The sweetened condensed milk sweetens the strawberries without overpowering them and it adds a bit of a thick and creamy texture to them which is really nice.

Similar Recipes:
Strawberries in Balsamic Vinegar
Strawberries Dipped in Sour Cream and Brown Sugar

Strawberry Roundup

Bowl of Strawberries


Strawberry season is one of my favorite times of the year. I eagerly look at my calendar and count the days until the middle of June when they come out. By the end of May I start checking the farmers market every weekend hoping that they might be early this year. This year they are finally here! With strawberry season just kicking off I though that I would start out by rounding up some of my favorite ways of enjoying them.

Strawberries Dipped in Sour Cream and Brown Sugar

Strawberries Dipped in Sour Cream and Brown Sugar - is one of my favorite ways to enjoy strawberries!



Strawberries in Sweetened Condensed Milk

Strawberries in Sweetened Condensed Milk - If your strawberries are a little on the tart side a spoonful of sweetened condensed milk is a great alternative to sugar to sweeten them up a bit.



Strawberries in Balsamic Vinegar

Strawberries in Balsamic Vinegar - When you do have those perfectly ripe and sweet strawberries it's hard to beat a simple bowl of them with some good balsamic vinegar. (A touch of balsamic vinegar enhances their natural flavour.)



Strawberry Jam

Strawberry Jam - Strawberry season does not last long so one of the things that I like to do is make some strawberry jam so that you can enjoy the strawberries for the rest of the year. You can change things up every once in a while by adding spices or herbs or other fruits or vegetables like a strawberry rhubarb jam.



Strawberry Shortcake

Strawberry Shortcake - It just wouldn't be Summer with out making strawberry shortcake at least once!



Roasted Strawberry Balsamic Ice Cream

Roasted Strawberry Balsamic Ice Cream - Strawberries work surprisingly well when roasted and this ice cream is a great way to cool down on hot Summer days. There are so many things that you can do with frozen strawberries treats like this Strawberry Frozen Yogurt or this Strawberry Cheesecake Ice Cream.



Strawberry Rhubarb Pie

Strawberry Rhubarb Pie - Strawberry and rhubarb are such a wonderful combination and this pie is a great way to enjoy it. If a pie is too much work then a Strawberry and Rhubarb Crumble is just the thing for you.



Strawberry Sour Cream Bread

Strawberry Sour Cream Bread - Strawberries also work well in baked goods like muffins or quick breads.



Strawberry Tart

Strawberry Tart - This strawberry tart is so simple and yet so good!



Strawberry and Nutella Crepes

Strawberry and Nutella Crepes - Chocolate hazelnut spread also goes well with strawberries and these crepes are a great way to enjoy this combo.



This is just a sample of the strawberry recipes that I have tried and there more ways of enjoying strawberries here on Closet Cooking.

Penne with Asparagus and Mushrooms in a Gorgonzola Sauce

Penne with Asparagus and Mushrooms in a Gorgonzola Sauce


I tend to do my grocery shopping on Saturdays so Friday nights dinner very often turns into a clean out the fridge meal. This week I was enjoying the flavour combos of mushrooms and gorgonzola in the burgers smothered in a caramelized onion, mushroom and blue cheese sauce and asparagus and gorgonzola in the asparagus in gorgonzola sauce and I had some of each of the ingredients left over. Pastas are great for clean out the fridge meals and I immediately decided to make a pasta with asparagus and sauteed mushrooms in a gorgonzola sauce. My choice of pasta when using asparagus is penne for its similar shape and I had some whole wheat penne in my pantry that sounded perfect. Pastas like this are a breeze to make and this one turned out great! The gorgonzola sauce was so tasty and it went really well together with the asparagus and sauteed mushrooms. The juicy asparagus seemed to just burst in your mouth and cut through the creaminess of the sauce providing a nice contrast and cleansing your pallet for the next bite. I really like how these throw together, clean out the fridge, type of meals can turn out to be some of the best.

Penne with Asparagus and Mushrooms in a Gorgonzola Sauce

(makes 2 servings)
Printable Recipe

Ingredients:
1 tablespoon butter
4 ounces mushrooms (sliced)
salt and pepper to taste
1/2 pound penne
1 clove garlic (chopped)
1/2 teaspoon thyme (chopped)
1 splash dry white wine
1/4 cup milk
2 tablespoons heavy cream
1 ounce gorgonzola (crumbled)
1/2 pound asparagus (cleaned, trimmed and cut into 1 inch slices shaped like penne)

Directions:
1. Melt the butter in a pan.
2. Add the mushrooms, season with salt and pepper and saute until tender, about 10 minutes.
3. Add the pasta to boiling water and cook until al dente, abut 7-10 minutes.
4. Add the garlic and thyme to the pan and saute until fragrant, about a minute.
5. Add the white wine and deglaze the pan.
6. Add the milk, heavy cream and gorgonzola.
7. Place the asparagus into a primed steamer until tender, about 3-4 minutes.
8. Simmer the sauce until it thickens, several minutes.
9. Drain the pasta and toss in the gorgonzola sauce along with the asparagus and mushrooms.

Similar Recipes:
Asparagus in Gorgonzola Sauce
Burgers Smothered in a Caramelized Onion, Mushroom and Blue Cheese Sauce
Gorgonzola Sauce on Gnocchi topped with Fried Mushrooms
Gorgonzola and Caramelized Onions Sauce on Penne

Take a look at the Presto Pasta Nights roundup on More Than Words.

Thai Peanut Pork Noodle Saute

Thai Peanut Pork Noodle Saute


I never really though of using peanuts and in particular peanut butter in savoury dishes until I started food blogging. Since discovering the savoury side of peanut butter I have been thoroughly enjoying it! By far, my favorite savoury way to use peanut butter is a spicy Thai peanut sauce that also includes other Thai flavours such as freshly made Thai red curry paste, coconut milk, fish sauce, palm sugar and lime juice. I am always keeping an eye out for new ways to enjoy this peanut sauce and inspiration struck in the most recent issue of Food and Drink magazine in the form of spicy peanut pork dish. I really liked the idea of the dish but I found the recipe a bit lacking so I took the main ingredients including the rice noodles, the pork tenderloin, the peanut sauce and the red peppers and went from there. The first thing that I did was swap in my favorite peanut sauce for the one in the recipe and then I added more vegetables. Given that you are only sauteing the pork for a few minutes you want to start with a nice tender cut like the tenderloin.

Like most sautes, things move quickly once you start cooking so you will want to have everything cleaned and chopped and really to go before you turn on the heat. Once your prep work is done the rest is really quick and simple. The spicy peanut pork noodle saute turned out great! The tasty peanut sauce covered all of the noodles, pork, and vegetables ensuring that every bite was full of flavour and a bit of heat! The pork cooked up nice and tender and I really enjoyed the vegetable combination. Of course the chopped peanuts added a great crunchy texture to the dish. This turned out to be another great way to enjoy peanut butter in a savoury dish and I will definitely be making it again!

Thai Peanut Pork Noodle Saute

(makes 4 servings)
Printable Recipe

Ingredients:
1/2 package rice noodles
1 pork tenderloin (sliced thinly)
salt and pepper to taste
1 tablespoon peanut oil
1 bunch green onions (whites and greens separated)
1 red pepper (thinly sliced)
1 carrot (julienned)
2 cups bean sprouts
1/2 cup peanut sauce
1/4 cup cilantro (chopped)
1 handful roasted peanuts (chopped)

Directions:
1. Place the rice noodles in a large bowl, cover with boiling water and let sit for 10 minutes.
2. Heat the oil in a pan on med-high heat.
3. Add the pork and saute until cooked, about 4 minutes and set aside.
4. Add the whites of the green onions and the red pepper saute for 3 minutes.
5. Add the carrots and saute for another minute and set aside.
6. Add the peanut sauce to the pan and bring to a boil.
7. Drain the noodles and add them to the pan along with the pork and beansprouts and toss to coat.
8. Remove from heat, mix in the the greens of the green onions and cilantro and garnish with the peanuts.

Similar Recipes:
Thai Peanut Turkey Burger
Thai Peanut Chicken Pizza
Moo Satay (Pork Satay) with Curried Peanut Sauce
Pad Thai
Thai Green Bean and Crab Salad
Spicy Peanut Shrimp Sandwich with Thai Style Slaw
Spicy Peanut Sauce Pad Thai

Rhubarb Sour Cream Pie

Rhubarb Sour Cream Pie


While I was looking for rhubarb recipes I came a cross a really interesting one for a rhubarb sour cream pie. I had never had a pie that used sour cream as its base filling but it sounded nice and I wanted to try it. I also liked the fact that the pie had a crumb topping as you can never go wrong with crumbs! This rhubarb sour cream pie was really easy to make and the results are certainly worth it! The sour cream filling was nice and sweet and oh so creamy and good! The sweetness of the creamy pie filling was interupted by pockets of tart rhubarb which ended up balancing out nicely. The buttery pie crust added a nice light, crispy and flaky texture which also went well with the creamy filling. I have a feeling that I will be making this wonderfully creamy sour cream rhubarb pie at least once each year while the rhubarb is in season!

Rhubarb Sour Cream Pie

(makes 6+ servings)
Printable Recipe

Ingredients:
1 pie crust
1 egg
1 1/2 cups sugar
1 cup sour cream (feel free to use a low fat one)
1/3 cup all-purpose flour
4 cups rhubarb (cut into 1/2 inch slices)
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup butter (melted)

Directions:
1. Mix the egg, sugar, sour cream and 1/3 cup of flour until smooth.
2. Mix in the rhubarb.
3. Pour the mixture into the pie crust.
4. Mix the flour, brown sugar and butter until crumbly.
5. Sprinkle the crumbs over the pie.
6. Bake in a preheated 350F oven until the edges have puffed, about 45-60 minutes.

Similar Recipes:
Rhubarb Crumb Cake
Rhubarb Crisp
Rhubarb Muffins
Peach and Maple Sour Cream Pecan Pie
Rhubarb Compote
Rhubarb Fool with Gingersnap Crumbs

Burgers Smothered in a Caramelized Onion, Mushroom and Blue Cheese Sauce

Burgers Smothered in a Caramelized Onion, Mushroom and Blue Cheese Sauce

Burger season is finally here and I have been waiting for it! A while ago I made a steak tenderloin in a mushroom and blue cheese sauce and while I was eating it I thought that the sauce would go great on a burger. I have just been itching to try the burgers with caramelized onions, mushrooms and blue cheese sauce ever since. Normally when I make burgers I make them with a theme where I add lots of flavours and ingredients directly to the burgers to add flavour and help keep them moist when they cook. This time however I wanted a basic, unflavoured burger so that the flavours of the sauce would not get lost. In an effort to make sure that the burgers stayed nice and moist I went with a fattier ground beef at about 70/30. The burger recipe itself is quite basic, being just the ground beef seasoned with some salt and pepper. The key to adding flavour here is to cook the burgers on high heat to caramelize or slightly char the outside while leaving the inside nice and moist. The burgers with caramelized onions, mushrooms and blue cheese sauce turned out nicely! The sauce was so tasty and it went really well on the burgers. Caramelized onions, mushrooms and blue cheese is such a great flavour combination! The burger patties themselves were nice and moist despite the high heat cooking. I served the burgers on slightly grilled whole wheat buns with a side of sweet potato fries.

Rhubarb Muffins

Rhubarb Muffins


Last week I saw rhubarb in the farmers market and I made sure to include it in this weeks meal plan. I was thinking that rhubarb muffins would make for a great breakfast this week. I really like the way that the tart rhubarb works in sweet baked goods like these muffins. I decided to start with my favorite muffin recipe which includes some whole wheat flour and rolled oats in an attempt to make them bit healthier. It uses maple syrup, vanilla yogurt and an overripe banana to keep the muffins nice and moist while reducing the amount of butter. I did change the recipe a bit by increasing the amount of sugar as I figured that the tart rhubarb would require it. Normally I would spice these muffins with a bit of cinnamon but I thought that cardamom would work well with the rhubarb and I went with that. The rhubarb and cardamom muffins were a breeze to make and they turned out very well. The muffins were nice and moist and the cardamom paired well with the rhubarb and added an amazing aroma both while baking and after. The rhubarb worked really well in the muffins and their tartness balanced out the sweet muffins nicely. The rhubarb muffins were nice all by themselves or with a bit of butter but they were even better with some homemade strawberry jam!

Rhubarb Muffins

(makes 12 muffins)
Printable Recipe

Ingredients:
3/4 cup brown sugar
1/4 cup maple syrup
3/4 cup vanilla yogurt
1 over ripe banana (mashed)
1/4 cup butter (melted)
1 egg
3/4 cup rolled oats
1 cup flour
3/4 cup whole wheat flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cardamom (ground)
1/4 teaspoon salt
2 cups rhubarb (chopped)

Directions:
1. Mix the brown sugar, maple syrup, yogurt, banana, butter, egg and rolled oats in a bowl and let it sit for 10 minutes.
2. Mix the flours, baking powder, baking soda, cardamom and salt in a bowl.
3. Mix the wet and dry ingredients along with the rhubarb until just mixed.
4. Spoon the mixture into a greased muffin pan.
5. Bake in a preheated 375F oven until a toothpick pushed into the center of a muffin comes out clean, about 20 minutes.

Similar Recipes:
Rhubarb Crumb Cake
Rhubarb Sour Cream Pie
Rhubarb Crisp
Blueberry Maple Oatmeal Muffins with Pecan Streusel
Rhubarb Compote
Rhubarb Syrup

Asparagus in Gorgonzola Sauce

Asparagus in Gorgonzola Sauce


Asparagus season is in full swing and I have really been enjoying it. Every week I pick up a lot of the asparagus at the local farmers market. Mostly I have just been enjoying it steamed as a side dish but I wanted to try something new. I remembered having seen several asparagus gratins in the past and I could not pass up on the chance of smothering some asparagus with cheese. After a little searching I came across this recipe for asparagus in a gorgonzola sauce. Gorgonzola is one of my favorite cheeses and I was immediatly sold on the concept. Another thing that I liked about this recipe is that the sauce includes leeks as I have been wanting to use leeks more often. This dish takes a bit more time to make than many side dishes but it was well worth the effort. The asparagus in gorgonzola sauce was amazing! The creamy and tangy blue cheese sauce was perfectly balanced by the juicy and slightly sweet asparagus. Each bite was like a melody in your mouth. The topping of bread crumbs and parmigiano reggiano was nice and crispy adding another layer of texture in addition to flavour. I think that this asparagus side dish will become a staple on my table during asparagus season.

Asparagus in Gorgonzola Sauce

(makes 4 side dish sized servings)
Printable Recipe

Ingredients:
1 pound asparagus (trimmed)
1 tablespoon olive oil
1 leek (sliced)
2 sage leaves (chopped)
1/4 cup heavy cream
1 ounce gorgonzola dolce (crumbled)
2 tablespoons parmigiano reggiano (grated)
2 tablespoons panko breadcrumbs

Directions:
1. Blanch the asparagus in boiling water, rinse in cold water and set aside.
2. Heat the oil in a pan.
3. Add the leek and saute until tender, about 10 minutes.
4. Add the sage, heavy cream and gorgonzola and cook until it begins to thicken, about 2-3 minutes.
5. Place the asparagus in a baking dish in a single layer.
6. Pour the gorgonzola sauce over the asparagus and sprinkle with the parmesan and the bread crumbs.
7. Place under a broiler and broil until golden brown on top, about 3-5 minutes.

Similar Recipes:
Pistachio and Gorgonzola Risotto
Asparagus Souffle
Roasted Squash with Gorgonzola and Maple Syrup
Asparagus with Garam Masala, Butter and Toasted Hazelnuts
Parmigiano Reggiano Crusted Oven Roasted Asparagus
Penne with Asparagus and Mushrooms in a Gorgonzola Sauce
Maple Dijon Roasted Asparagus
Asparagus Gratin

Mango and Vanilla Jam

Mango and Vanilla Jam


When I got the mangoes earlier in the week for the jerked pork wraps with mango and banana salsa I could not resist getting a full case. Even with snacking on them during the week I still had a lot left over and the first thing that came to mind as to how to use them was a jam. I remembered that when I made the mango and cardamom jam I was thinking that the flecks of cardamom looked like flecks of vanilla beans. A mango and vanilla jam also sounded really good and I had wanted to try making some. I used pretty much used the same recipe and replaced the cardamom with the seeds from a vanilla bean. I wanted this mango jam to be much chunkier so I cut the mango pieces bigger and did not mash them up. The mango and vanilla flavour combo turned out to be a great one! For some reason the vanilla seems to make this mango jam seem even sweeter. So far I have been enjoying the mango and vanilla jam on toast and it also goes really well on some plain yogurt for breakfast.

Mango and Vanilla Jam

(makes 5 cups)
Printable Recipe

Ingredients:
4 cups mango (stoned, peeled, chopped)
1 box pectin crystals
5 1/2 cups sugar
2 tablespoons lemon juice
1 vanilla bean (seeds)

Directions:
1. Bring the mangoes and pectin crystals to a boil with high heat in a large pot.
2. Add the sugar, lemon juice and vanilla and bring to a hard boil for 1 minute.
3. Remove from heat, stir and skim foam for 5 minutes.
4. Pour into sterilized jars and seal.

To sterilize the jars:
1. Wash in hot soapy water.
2. Keep the lids in boiling water until ready to use.
3. Place jars in 225F oven for 10 minutes and keep warm until ready to use.

Similar Recipes:
Mango and Cardamom Jam
Mango Chutney
Grilled Cheese Sandwich with Mango and Cardamom Jam

More Mango Recipes

Honey Lemon Chicken

Honey Lemon Chicken


I seem to have been on quite the lemon kick lately! This week it's a honey lemon chicken which is a dish that I enjoy ordering when eating out at Chinese restaurants. I thought that I would try my hand at making it at home and I wanted to try keeping it on the lighter side. Normally the honey lemon chicken comes fried in a crispy batter but I decided to go with simply sauteing the chicken. I cooked the chicken as the full breast and then sliced it as that is how it normally comes but I was thinking that you could easily cut the chicken into bite sized pieces, add some vegetables and turn this into more of a stir-fry. Next up was the sauce which I kept nice and simple with pretty much just the honey and the lemon. I did add a bunch of ginger for a bit of a kick though. The honey lemon chicken was a snap to make and it turned out really well. Lemon pairs well with honey and works surprisingly well in savoury dishes like this. I served the honey lemon chicken with some steamed broccoli and some brown rice which did an excellent job of soaking up all of the extra sauce.

Honey Lemon Chicken

(makes 4 servings)
Printable Recipe

Ingredients:
1 pound chicken breasts
salt and pepper
1 tablespoon oil
1 tablespoon ginger (grated)
1 lemon (juice and zest)
2 tablespoons honey
1/4 cup chicken stock
salt and pepper to taste

Directions:
1. Season the chicken with salt and pepper.
2. Heat the oil in a pan.
3. Add the chicken and saute until golden brown and cooked through and set aside.
4. Add the ginger and saute until fragrant, about a minute.
5. Add the lemon juice and zest, honey, stock, salt and pepper and reduce to thicken. (Note: Do a taste test here to make sure that the lemon and honey balance nicely.)
6. Pour the honey lemon sauce over the chicken.

Similar Recipes:
Honey Lemon Chicken and Asparagus Stir Fry
Chicken Piccata
Tilapia Piccata
Halibut Piccata with Baby Artichokes on Quinoa
Orange Chicken
Chicken Marsala
Chicken Saltimbocca

Jerked Pulled Pork Wraps with Mango and Banana Relish

Jerked Pulled Pork Wraps with Mango and Banana Relish


The LCBO (Liquor Control Board of Ontario) publishes a regular free magazine called Food & Drink and the latest issue included a recipe for jerked pork with a mango and banana relish that looked good. I really liked the sound of combining spicy pork with a cool and sweet mango and banana relish/salsa.

A while ago there was a really nice sale on a crockpot/slowcooker that I could not resist and I finally broke down and picked one up. I had been itching to try the slow cooker out and since I don't have access to a barbecue I thought that I would change the original recipe up a bit and do a slow cooked pulled pork version of the jerked pork. The crockpot worked great! I pretty much just rubbed the jerk seasoning paste all over the pork and put it into the crockpot on low heat and let it cook for 8 hours completely unattended. After it was done cooking the pork was perfectly fall apart tender and it took almost no effort to shred the pork. Other than the perfectly cooked pork with no constant supervision, the thing that I liked most about the cock pot was that it generated almost no external heat. Normally I would try to avoid any slow roasting in the oven during the summer as my apartment would be stiflingly hot by the end of the day. With the slow cooker I will be able to enjoy pulled pork sandwiches, tacos al pastor, carnitas, etc. all summer long.

The jerked pulled pork wraps with mango and banana relish were so good! The pork was nice and tender and the sweet mango and banana relish perfectly balanced the spicy jerk seasoning. Every mouthful was an amazing combination spicy heat and the relief of cool and refreshing sweetness.

I tried making my own jerk marinade a while ago and I really enjoyed it but since I have never had anything to compare it with I thought that this time I would use a store bought seasoning to try. The store bought jerk seasoning was good but it definitely lacked the depth of flavour that the home made marinade had had. I think that the next time that I make this, and there will certainly be a next time, I will take the time to make the jerk marinade from scratch. In that case I would change the recipe to marinate the pork in the marinade over night and then place both the pork and the marinade into the slow cooker to cook. After the pork was done cooking I would then reduce the marinade and pork drippings into a spicy sauce.

Jerked Pulled Pork Wraps with Mango and Banana Relish

(makes 6+ servings)
Printable Recipe

Ingredients:
1 2 1/2 pound pork butt
2 tablespoons jerk seasoning paste
1 batch mango and banana relish (see below)
12+ large tortillas (lightly toasted/warmed)

Directions:
1. Rub the jerk seasoning all over the pork.
2. Place the pork into the slow cooker and cook on low heat for 8 hours.
3. Remove the pork from the slow cooker, let cool and shred with a pair of forks.
4. Place the pork back into the liquid in the slow cooker and cook, without the lid, until the liquid has reduces to a thick sauce, about 20 minutes.
5. Assemble wraps with pulled pork, jerk spice reduction to taste and mango and banana relish.


Mango and Banana Relish


Ingredients:
2 large mangoes (peeled, stoned and cut into small pieces)
2 bananas (peeled and cut into small pieces)
2 tablespoons orange marmalade
1/4 cup red onion (chopped)
1 tablespoon lime juice
1 tablespoon parsley (chopped)

Directions:
1. Mix everything.

Similar Recipes:
Jamaican Jerk Burgers with Pineapple and Banana Relish
Jamaican Jerk Chicken
Tacos al Pastor
Korean BBQ Pulled Pork Sandwich
Pineapple and Banana Salsa
Jerk Fish on Coconut Rice Topped with Banana and Pineapple Salsa
Strawberry and Avocado Salsa
Blueberry and Basil Habanero Salsa
Cuban Roast Pork (Lechon Asado)
Grilled Jerk Shrimp and Pineapple Skewers

More Mango Recipes

Curried Pineapple Banana Bread (Siamese Loaf)

Curried Pineapple Banana Bread (Siamese Loaf)


I have experimented with adding curry to quick breads in the past and really enjoyed the results in the form of this curried chocolate chip banana bread and this curried mango bread. The curry adds an amazing aroma and flavour and a nice touch of warmth to the quick breads. A while ago I came across this recipe for a Thai pineapple curry banana bread with coconut on Clever Monkey Studio and I knew immediately that I would have to try it. Recently the the grocery stores have been full of pineapple and I recalled this recipe and set about making it. I had been looking forward to trying this bread because it called for a lot more curry powder than I had used in either of my loaves and I was interested to see how it would work. This tropical quick bread was just as easy to make as any other quick bread, which is to say that it was just a matter of mixing all of the ingredients and then baking until the loaf is perfectly golden brown. Of course the baking of the loaf filled my apartment with an amazing aroma and I was eagerly anticipating the results. The curried pineapple banana bread turned out great! The curry flavour worked really well with the pineapple and coconut though I think I might use a bit more coconut the next time that I make this bread. The increased amount of curry powder in the loaf also worked well. The curry flavour came more to the foreground and there much more heat which I really enjoyed. I am looking forward to breakfasts this week!

Curried Pineapple Banana Bread (Siamese Loaf)

(makes 1 loaf)
Printable Recipe

Ingredients:
1 cup flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons curry powder
3 ripe bananas (mashed)
1/2 cup butter (melted)
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tablespoon lime juice
1 cup pineapple (cut into bite sized pieces)
2 tablespoons unsweetened coconut flakes

Directions:
1. Mix the flour, baking soda, salt and curry powder in a bowl.
2. Mix the bananas, butter, sugars, egg and lime juice in another bowl.
3. Mix the dry ingredients into the wet.
4. Mix in the pineapple and coconut.
5. Pour the batter into a greased 9x5 inch loaf pan.
6. Bake in a preheated 350F oven until a tooth pick pushed into the center comes out clean, about 60 minutes.

Similar Recipes:
Curried Mango Bread
Curried Chocolate Chip Banana Bread
Banana Bread
Thai Pineapple Fried Rice
Prawn and Pineapple Curry