There couldn’t be an easier recipe. All you need is puff pastry and sugar!

Palmiers/ Elephant Ears

Serves 4

 Ingredients:

1 cup sugar in the raw

Puff pastry, thawed (I use Trader Joe’s or Dufour – or any brand you like)

Method:

• Preheat oven to 400°F.

• Sprinkle 2 -3 tablespoons of sugar on your work surface.

• Unfold the puff pastry and place it on the sprinkled sugar.

• Roll out the pastry to an even thickness till it reaches about 10X12 inches.

• Sprinkle approximately ¼ cup of sugar onto the puff pastry and spread evenly.

• Starting at the short side of the rectangle, roll the pastry toward the center of the sheet, stopping at the middle.

• Repeat with the opposite short end, so the rolls meet and touch.

• Repeat with any more puff pastry you may have ( you can make cookies bigger by adding layers)

• Starting at one end, cut off pieces of the log, in slices about 1/2 inch in thickness.

• Place onto a baking tray covered with parchment paper.

• Lightly sprinkle sugar onto each piece.

• Bake for about 15 minutes until golden and puffed,.

• Let cool for 5 minutes.

Curried Turnips

Serves 4

Ingredients:

1 medium shallot (or onion), chopped

1 “ ginger, ground

2 – 3 turnips, chopped

1 tbsp. cumin seeds

1 tsp. coriander powder

¾ tsp. turmeric powder

Cayenne pepper (optional)

Pinch of asafetida

1 tbsp. oil

Salt to taste

METHOD:

• Heat oil in a wok or kadai.

• Add cumin seeds and stir till the seeds start to splutter.

• Add pinch of asafetida.

• Add the onions and ginger and cook for 4-5 minutes.

• Add the coriander powder, turmeric powder, cayenne pepper and salt to taste.

• Stir for 2 -3 minutes.

• Add the chopped turnpis and mix well.

• Add salt to taste.

• Cook the mixture for about 15 minutes until soft.

• Serve immediately with rice or rotis.

For dessert he served these fabulous bars which dessert blew me away. The recipe is actually really simple and I substituted almonds for walnuts but you can use any nuts you like.

Almond Raspberry White Chocolate Bars

Yield: One 9×13 pan, 28-32 finger desserts

Crust:

2 sticks butter (16 tablespoons) salted butter, cold, and cut into small pieces, plus more for the baking pan

½ cup powdered sugar

1 ¾ cups all-purpose flour

¾ teaspoon almond extract

¼ teaspoon vanilla extract

¼ teaspoon salt

Method

• Pre-heat the oven to 350° F. Butter a 9 x 13 metal baking pan.

• To the bowl of an electric mixer fitted with the paddle attachment, add all of the ingredients and mix it slowly until coarse crumbs form.

• Press the crumbs into the bottom of a 9×13 metal baking sheet.

• bake the crust for 25 minutes, until it is golden brown and completely cooked through.

• Remove it from oven and let it cool completely.

Topping

½ teaspoon salt

½ cup sliced raw almonds/ walnuts

1 ½ cups seedless raspberry jam

12 ounces white chocolate chips

1 ¼ cups seedless raspberry jam

Method

• In a small mixing bowl, toss the salt and almonds together.

• Spread the jam evenly over the cooled crust.

• Add the white chocolate chips, and top with the salted almonds/ walnuts.

• Bake the bars for 20 minutes, remove them from the oven, and let them cool.

Saag Paneer (Spinach with Indian Cheese)

 Serves 4

 Ingredients:

2 bunches of fresh spinach leaves, washed and chopped

Grind these together:

4 small plum tomatoes

5-6 cloves garlic

2” inches ginger

2 medium onions

1 lbs paneer, cubed

1 tsp. coriander powder

¾ tsp. turmeric

1 tbsp.oil

Salt

METHOD:

· Boil some water in a pot and add spinach leaves.

· Boil the spinach for a few minutes.

· Remove and grind.

· Set aside.

· Heat oil in a wok or kadai.

· Add the ground tomato mixture.

· Cover and cook it for about 10 minutes.

· Add the coriander powder, turmeric and salt.

· Cook for about 3 – 4 minutes.

· Add the ground spinach.

· Mix well together.

· Cover and cook for about 10 minutes.

· Add the cubed paneer.

· Cover and cook for 10 minutes.

· Serve hot with rice or rotis.

Thanks to good old ebay I managed to find a set of miniature toys that I could decorate the cake with. Here’s what I made for him.

Plant vs. Zombies Cake

Serves 8 – 10

 Ingredients

1 round cake – 8 inches, any flavor, made from any recipe

2 cups frosting, colored green (any recipe or store bought)

Assorted Plant vs. Zombies miniature toys

Handful chocolate flakes (store bought)

Method:

• Cover the 8” cake with the green frosting.

• Sprinkle one half of the cake with chocolate flakes.

• Decorate the cake with plants and zombie toys.

• Sprinkle some chocolate flakes around the base of the cake.

• Serve

Sweet and Spicy Shrimp

Serves 4

Ingredients:

2 lbs shrimp, cleaned and deveined

2 eggs

2 cloves garlic

½ inch ginger, chopped

Cayenne pepper, to taste

1 ½ cp potato starch or cornstarch

1 tsp. sesame oil

Vegetable oil to fry with

Sauce:

1 tbsp. whiskey (optional)

2 heaped tbsp. sugar

3 tbsp. sake or white wine

6 tbsp. soy sauce

4 tbsp. Rice vinegar

2 tbsp. water

•  Combine all the above ingredients together.

Method:

• Combine the eggs and potato starch and mix well.

• Add the shrimp to this mixture.

• Heat vegetable oil in a wok.

• Fry the shrimp until golden brown and set aside.

• In a separate wok.

• Add the sesame oil and heat.

• Add the garlic and ginger

• Add the sauce and allow it to come to a boil and cook for about 3 minutes.

• Add the shrimp in and let it cook for a minute or two until the mixture thickens a little.

• Garnish with any chopped leafy greens and serve immediately.

KHATTA JIMIKAND (Indian Yam) – A dish from Himachal Pradesh, India

 Serves 6 – 8

Ingredients

1 jimikand (Indian yam), peel and cube

3 small onions, finely chopped

1 tbsp. panch phorun (Indian five spice mix)

6 garlic cloves, finely chopped

2” ginger, finely chopped

1-2 sprigs curry leaves

2 green chillies, finely chopped (opt)

1 tsp. red chilli powder (opt)

1 tsp. garam masala

1 tbsp. amchur powder (dry mango powder)

5 tbsp. mustard oil (sarson ka tel)

Method:

• Heat 5 tbsp. mustard oil till smoking point.

• Add a pinch of hing (asafoetida).

• Add 1 tbp. of panch phorun masala and allow it to pop.

• Add the garlic and ginger and chopped onions.

• Cook for 10 minutes till onions are soft.

• Add curry leaves.

• Add green chillies and a little red chilli powder.

• Add the 2 tsp. coriander powder, 1 tsp. turmeric powder and salt.

• Add the jimikand.

• Mix everything well.

• Add 1 tsp of garam masala.

• Cover and cook for about 20 minutes.

• Add 1 tbsp. of amchur (dry mango powder).

• Mix well and cook for about 10 minutes more.

• Serve hot.

Mushroom and Spinach Pinwheels

Serves 10

 Ingredients:

1 egg

1 tbsp. water

All-purpose flour

2 Puff Pastry Sheets, thawed

Mushroom and Spinach Filling:

2 green onion, chopped

4-5 cloves garlic, finely chopped

1 small onions, chopped

1 package mushrooms, cleaned and chopped

2 cups spinach, chopped (either fresh or frozen – must be thawed and drained)

½ bunch cilantro, chopped

Salt & pepper to taste

Method:

• Heat the oven to 400°F.

• Beat the egg and water in a small bowl with a fork and set aside.

Mushroom and Spinach Filling:

• In a sauté pan or wok, add 2 tsp. olive oil.

• Add the chopped garlic to the pan and sauté for about 30 seconds.

• Add the chopped onions and sauté for a minute.

• Add the spinach and mushrooms and cook on high heat uncovered for 5 – 7 minutes.

• Add the chopped cilantro and cook further until there is no liquid in the mixture and the mushrooms have cooked down – about 5 minutes or so.

• Add seasonings to taste.

For best results, make sure to remove as much liquid as you can from the spinach mixture before adding it to the pastry. If it’s too wet, it may make the pastry soggy.

Assembling Pinwheels

• Sprinkle the flour on the work surface.

• Unfold the pastry sheet on the work surface.

• Brush the pastry sheet with the egg mixture.

• Top with the mushroom and spinach.

• Starting at a short side, roll up like a jelly roll.

• Cut into 10 -15 (1/2-inch) slices.

• Place the slices, cut-side down, onto 2 baking sheets.

• Brush the slices with the egg mixture.

• Bake for about 15 minutes or until the pastries are golden brown.

• Remove the pastries from the baking sheets and let cool on wire

• Serve warm or cooled with hot pepper sauce

 

Salmon Fish Cakes

Serves 4

Ingredients:

250 g/ 9 oz salmon fillet, minced

250 g/ 9 oz salmon fillet, poached (in boiling water for 5 minutes and flaked)

4 tbsp. finely sliced Thai basil

4 tbsp. finely sliced cilantro

4 tbsp. finely chopped scallions

3 ½ tbsp. roasted ground rice (optional – recipe given below)

3 tbsp. soy sauce

2 tbsp. finely sliced mint

2 tbsp. soy sauce

2 eggs

1 tsp. ground white pepper

Method:

• In a large mixing bowl, combine all ingredients.

• Divide the mixture into 2-inch balls and form into cakes.

• Heat a saucepan with a little oil.

• Add the fish cakes and pan-fry them on each side until golden brown.

• Serve with sweet chili sauce on side.
 
 

This dish was one of my favorites – a really healthy and easy green hummus made with asparagus and edamame.

Edamame & Asparagus Hummus

(This recipe is based on a cooking demonstration by Chef Kari Karch & Food Network Kitchens recipe)

Serves 6 – 8

 Ingredients:

2 cups fresh asparagus spears, blanched and shocked 

 ½ pound frozen shelled edamame about 1 ½ cups

¼ cup tahini

¼ cup water

½ teaspoon freshly grated lemon zest

1 lemon (about 3 tablespoons), juiced

1 clove garlic, smashed

¾ teaspoon kosher salt

½ teaspoon ground cumin

¼ teaspoon ground coriander

3 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh flat-leaf parsley

½ bunch mint

Suggested serving: Sliced cucumbers, celery, crostini, pita chips

Method:

• Boil the beans in salted water for 4 to 5 minutes.

• In a food processor, puree the edamame, tahini, water, lemon zest and juice, mint, garlic, salt, cumin, and coriander until smooth.

• With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.

• Transfer to a small bowl, stir in the parsley and drizzle with remaining oil.

• Adjust seasonings to taste.

• Serve with the suggested vegetables, chips or refrigerate, covered, up to 1 day.