A while back I had a serious craving for lemon bars. It came completely out of left field. Jérôme makes an amazing lemon tart, and that has satisfied our lemony needs for the last few years. But I wanted a bar. Something that reminded me of my childhood but that was different and better at the same time. I had a lime and a few lemons, and knew that I wanted some coconut thrown in as well. This recipe from Bon Appétit was exactly what my taste buds were yearning for, and it turned out to be one of my most favorite desserts ever. Continue reading
What can I say, I’m inspired by nectarines! My last post was about sweet and spicy nectarine and tomato gazpacho, something I highly recommend. This particular post is all about the fruit, combining caramelized nectarines with a lime and nectarine curd on a brown sugar crust. And yes, it’s as good as it sounds, if not better. Oh, and A l’Américaine is officially one year old! Hurray! Let’s celebrate with this amazing fruit tart. Continue reading
I found the most beautiful carrots at the market the other day. Violet and off-white verging on green, pale yellow and orange. I knew that I had to focus on presentation, without forgetting about flavor. Although it was very time consuming, I decided on a ribbon carrot salad with a simple spicy and fresh cumin/lime/mint vinaigrette. I hope you like it!
Ribbon carrot salad with mint and spicy lime-cumin vinaigrette
1 lb carrots, preferably colorful ones!
A few of the carrot fronds, washed and trimmed
1 small green onion, finely chopped
1 large handful of mint, roughly chopped
2 T olive oil
1 T red wine vinegar
1-2 T chile garlic sauce
2 t brown sugar
1 t cumin
2 T lime juice
Shredding these carrots would make this whole ordeal a lot easier, but less pretty too ;) I used a vegetable peeler to peel my carrots into ribbons. In a large bowl, mix all other remaining ingredients and season to taste. Go easy on the spices, you can always add more later, depending on how you like it! Add the carrots and fronds once the vinaigrette is ready and let marinate for at least 30 minutes before eating, to soften up the carrots and infuse them with flavor! This simple salad will be even better the next day, so why not make a double batch?
This recipe is quick, simple and virtually fat-free. I discovered it while on the Dukan diet, and it definitely livened up my week. If you’re looking for a traditional lemon curd recipe, you’re probably going to be disappointed. It isn’t low fat for nothing, and doesn’t taste quite as decadent as a true curd does. However, if you’re watching what you eat, or if you just want to be able to eat at least part of your dessert and feel guilt-free, this one’s for you. The texture is perfect, and using sweetener (and not much of it) instead of sugar really lets the citrus flavors shine.
Virtually fat-free lemon curd
1/2 C lemon juice
1/3 C lime juice
Zest of 3 limes
1/3-1/4 C sweetener, to taste
Begin my energetically whisking the eggs and sweetener in a medium-sized bowl until well incorporated and moussed. Next, simply heat your juices and zest in a small saucepan until it just begins to boil. Very slowly, you should pour the juices into your sugary eggs, whisking all the while. Whisk for a minute or two before adding your curd back to the pan and heating it slowly over low heat until it thickens enough to coat a spoon. That’s it, enjoy!
I have a soft spot for oriental food. The coconut milk, the cilantro, the lime… I came home from work one evening with an intense craving for chicken korma, but found myself without any coconut milk. I started cooking my chicken with onions anyway and added a bit of shredded coconut. I knew that the dish would disappoint me, because it wasn’t exactly what I wanted. So I decided to change things up. I spotted an unopened jar of peanut butter in my pantry and knew instantly that the only thing that would kick my craving for korma was satay. Continue reading
One of my favorite no-fuss go-to weeknight meals involves various versions of meatballs which usually always include grated, fresh ginger. It’s fast and easy to throw together and reheats well. You can also toss them with rice or pasta or serve them with the side of your choice. For this particular recipe, I substituted ground veal for the usual beef, and cooked them with a tangy yogurt sauce. Continue reading