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Sibyl, apple and walnut with witlof sounds great.
Ruth, I made both of those recipes I linked below, and neither really did it for me. I think me winning this ham is like a fish winning a bicylce - I am entirely the wrong recipient!
I do want to share with you a recipe for my new favorite dish - Mango Sticky Rice. So good, so easy to make!
Take one cup sushi rice (really short grain white rice) and soak it for an hour in one cup of water. Add 3/4 cup water and 1/4 cup good quality coconut milk, pinch of salt and 1 TB sugar, stir it up, bring to a low boil, turn it down to low, cover and cook for 20 minutes. Let it sit for a while with the lid on.
Take the rest of the can of coconut milk (I'd use full strengtht, not light), pinch of salt, 1/4 cup sugar (I use demarara), 1 tsp vanilla and heat gently. Dissolve couple tsp corn starch in couple tsp water, and add to the sauce and continue heating until it thickens a bit. Don't let it boil.
Cut up a mango (I can't imagine a better smell than the smell when you just cut into a mango - unlike most food smells, to me it is not really related to the flavor, it's like the scent has it's own separate existence.) Put a big scoop of rice in a bowl, pour on some sauce, add some mango and eat up. This will make 3-4 servings. It's dangerous to make unless one has at least that many people in the house to eat it.
Theresa
Gad that sounds delicious, Theresa. I came to a love of mango late in life, but now I'm nuts about it. Enough coconut fat to choke a horse's arteries, tho.You love the smell of mango. I love the smell of fresh ginger when you slice into it. It makes me want to take it and rub it behind my ears.
I'm with you Ruth. Ginger is one of my favorite flavors/aromas.Last summer I was at a beach place with some friends. We stopped off for an ice cream and I saw ginger. Wow... so I had three flavors - in Italy you don't get scoops of icecream flavors, but a small blob of each ... so three flavors is still a small cone, just so everyone doesn't think I'm the gluttonous thing that I really am ; ) as you will see in a second!
It was so good, and reminded me so much of the ginger ice cream from Webster's in Newburyport Massachusetts where we went every summer when I was a kid, that I finished the cone, turned around and went back and bought another, just ginger this time!
Ginger ice cream? I've never seen it, but it sounds wonderful. My latest ginger discovery is Ginger Orange Marmalade from Cost Plus. Yum.
Ginger orange marmalade... mmmmm....The Moosewood cookbook has a recipe for a ginger cake that is out of this world!
Ginger is a common flavor at gelato establishments, at least around here. I like to pair it with a fruit flavor, otherwise it can be a bit strong.
I am late to this thread, but I am slowly making my way through all the back-threads that were posted while I was absent from the board. Jonathan, would you be willing to share your pesto recipe with me? I have an herb garden and have discovered that basil likes to dominate the place. I'd love to have something yummy to do with all my leaves. Also, have you read The Soul of a Chef? I think you'd like it. It has three sections, one of which is the author participating in the Culinary Institute certification program. The second two sections are his experiences "hanging out" with two premier chefs (the second is Thomas Keller).
Ruth, just remember, your body and brain need dietary fat EVERY DAY for proper functioning. Embrace fat. There's my rationalization for blue cheese, Gruyere, olives, avocado, cream, etc. And a good rationalization it is.
Theresa, I copied your mango sticky rice recipe. We get mangoes here in Phoenix all the time, and I know my girls & I would love this recipe. Thanks.
If you love mango try: Spinach, mango, avacado, asian-sesame dressing and feta cheese for a salad. Yummy!
