Recipes for Vegetables 30

Here is a list of vegetable recipes featured on Renaissance Culinaire. This page will continue to be updated as more recipes are added.

Wasabi Asparagus Shitake Spring rolls

Curried Asparagus

Gruyere and Asparagus Souffle

Watermelon Gazpacho

Tomatillo - Avocado Salsa

Mango-Ginger Salsa

Tomatillo - Avocado Salsa

Recipes for Seafood 15

Here is a listing of recipes for seafood that have been featured on Renaissance Culinaire. This page will continue to be updated as new recipes are added.

Mango-Crab Spring rolls

Orange marinated Fish Fillets w/ Carrots

Recipes for Souffles 4

Here is a list of recipes for souffles featured on Renaissance Culinaire. As time goes on this page will be updated as recipes are added.

Gruyere and Asparagus Souffle

Chocolate Souffles w/ orange white chocolate sauce

My Recipe : Curried Asparagus 8

This is a tasty side dish. It has gotten raves from my friends and family. It may seem a bit salty at first glance but take into consideration the liquid added washes the flavor out a bit , so there needs to be enough salt to bring out the curry flavors. Enjoy!

Green Asparagus by Gunnar Magnusson

You Will Need:

• a nice bunch of Asparagus (1-2 #s)
• 1/4 - 1/2 of a stick of butter
• a good curry powder (look for these ingredients : coriander seed, chili, cumin seed, fennel seeds, cinnamon, poppy seeds, star anise seeds, turmeric, mustard seeds, white pepper and peanut -- You can buy this mixture at an Asian market, regular grocers tend to have a diluted curry powder lacking depth)
• balsamic vinegar (a splash about 1-2 TB)
• porcini mushroom flavored oil (a bout 1/4 TB
• rubbed sage (about 1/4 - 1/2 tsp)
• onion salt (1/2 tsp)
• garlic salt (1/2 tsp)
• kosher salt (1 tbs)
• water (enough to cover asparagus)

Heat your pan on medium high and allow the butter to melt completely. After washing & breaking the fibrous bottoms off your asparagus stalks -- add them to the melted butter. Add 1 tablespoon of curry to the pan, mix into the butter to form a paste. Sprinkle balsamic vinegar over the whole pan. Drizzle your asparagus with the porccini oil. Dust with rubbed sage. Sprinkle salt , onion and garlic salt (a few shakes , as water will be added later). Stir briskly. Add 1 tsp more of the curry. Add enough water to barely cover the stalks. Cover and allow to simmer.

When done the asparagus will take on the yellow color of the curry, and they will appear slightly wrinkled/wilted.

Seduction by Savory souffle... 0

Cheese & Asparagus Souffle: This delicious souffle serves 2 ; )

With such beautiful coloring, you may not want to dig in, but a bounty of flavor hides beyond the browned top. Tender and wonderful, you will surely want to eat every bite.

Béchamel :

1/4 Cup milk

• 3 Tbsp unsalted butter
• 3 Tbsp all-purpose flour
• salt & freshly ground black pepper,to taste
• pinch of nutmeg
• 3 large eggs, separated, at room temperature (you will only need 2 egg whites)

Souffle:

• 2 egg whites, at room temperature (this is in addition to the 2 above)
• pinch of cream tartar
• pinch of salt
• 3/4 Cup grated, imported Gruyere cheese
• 1/4 Cup freshly grated Parmesan cheese
• 1/2 lb asparagus, trimmed, steamed 5 minutes, sliced 1/2 inch thick.

Preheat the oven for 375° F. Place rack on lower level of oven.

Butter (2) 8oz. ramekins, dust sides & bottoms with 1 Tbs. Parmesan , each.

To make Béchamel : Warm milk in saucepan. Melt butter in second saucepan over medium-low heat. Stir in flour until smooth, and cook 2 to 3 minutes, stirring with wooden spoon; allow to bubble but not brown.

Take pan off heat, whisk in warm milk and return to heat; whisk vigorously, scraping bottom and sides to prevent scorching. When mixture simmers, reduce heat to low, and cook, stirring often from sides and bottom, 5 minutes, or until thick. Season with salt & pepper & nutmeg. Remove from heat; stir 1 minute more. Beat in 3 egg yolks, one at a time.

To make Souffle: Using electric beaters (i.e kitchenaide hand mixer), beat 4 egg whites in a bowl, starting at low speed and slowly increasing speed until they begin to foam. Add cream of tartar and salt, beating until satiny peaks form & hold their shape; Do not over beat.

Combine remaining cheeses. Using a rubber spatula, stir one-fourth of beaten egg whites, and fold together. With each fold, sprinkle in a handful of cheese mixture & a handful of asparagus, giving bowl a quarter turn. When everything is added, the mixture is uniform, carefully spoon into souffle dishes (ramekins). Put a baking sheet on bottom rack.

Bake 20 to 25 minutes, or until puffy and browned; do not overcook ---centers should be slightly runny. Enjoy!

Recipe: Orange marinated Fish Fillets w/ Carrots 3

This Also can be used with chicken, or added to vegetables on the grill.If you are craving something flavorful - with a twist, this will delight your taste buds.





Orange Marinated Fish Fillets w/ Carrots:

• 4 catfish or tilapia fillets (6 oz each)
• 2 TB canola oil
• salt to taste

Orange Marinade:

• 1/2 Cup freshly squeezed orange juice
• 2 TB white wine
• 2 Tb lime juice
• 1 TB olive oil
• 1/4 Cup minced red onion
• 1 1/2 TB chopped fresh cilantro leaves

Combine all the marinade ingredients in a bowl. Add fish fillets. Marinade for up to one hour.

Heat a nonstick cooking pan over medium high heat. Add the oil and swirl the pan to coat. Remove fish from marinade and pat dry , reserving the marinade. Sprinkle fillets with salt and pan-fry the fillets until browned & crisp, about 3 minutes. Turn fillets & cover with carrots. Reduce the heat and simmer until sauce reduces and thickens. Serve hot.

Serves 4.

Recipe: Green Tea Sesame Sauce 4

O.k I live for asian flavors. I love green tea , & I partake in the tea drinking ceremony atleast twice a day. Here is a recipe that combines some of my favorite ingredients - green tea, garlic, chives & chili pepper. This is not so much a fire in your belly, but a gentle warmth. Serve among good friends.


Green-tea Sesame Suace
This is great with chicken, seafood or tofu.

• 1/4 Cup tahini, well stirred
• 1 TB exstra-virgin olive oil
• 1/4 Cup brewed green tea
• 2 TB fresh lemon juice
• 1 small garlic clove, finely minced
• 2 tsp fresh ginger, minced
• 2 TB chives, minced.
• 1 tsp fresh chilli pepper, minced
• salt & pepper to taste

Whisk all ingredients together until smooth. For thinner sauce add more green tea.

Recipe: Mango-Ginger Salsa 7

Makes 2 1/2 cups:

Great for grilled vegetables & tofu, or as a dip for chips/crackers. YUMMY!

• 1 large ripe mango, peeled, pitted and diced into 1/4 inch cubes
• 1 small red onion, minced (about 1/4 cup)
• 2 TB fresh lemon juice
• 2 tsp minced fresh ginger
• 2 tsp extra-virgin olive oil
• 1/2 Cup chopped watercress
• salt & pepper to taste

In a medium-sized bowl, mix together all ingredients. Serve.

Giddy Over Oregon Crab...| Recipe : Fresh Mango - Crab Spring Rolls 14

Female Dungeness Crabs have larger "chests" than their male counterparts...hmmm.




The 2 Above photos are from GREG JOHNSTON ,SEATTLE POST-INTELLIGENCER reporters Article "Puget Sound's Dungeness bounty is fun to catch and great to eat ", a great article on The Puget sound's dungeness crab, covers many facets.

Here is one of the 2 crabs caught by my husband & friends. Only male crabs are eaten, and they must measure over 6 inches across the shell to be regulation. The crab cage was dropped off of a bridge in Seaside, Oregon - with a rope and buoy attached. You can use basically anything to bait your trap - mink, smelly fish, chicken meat etc. When the boys checked the trap they were very excited.


My husband ran back to the house , huffing & puffing, out of breath and exclaimed "There are 2 crabs in there -BIG ONES!" He was like a little kid who had just discovered Pokemon. The locals were very intrigued with the catch. They were asking all kinds of questions - the most frequent one was "Wha'd you use to bait 'em?" and their stern looks were not of approval until the crabs were carefully looked over and measured. After the investigation, the female was put back and the male crab was plopped into a bucket with water, to be carried home.



Now this crab was a real pain in the ass. He was a fighter. You cannot fully understand a crabs' strength, until you are wrestling him into a pot of boiling water. His claws are furled in full battle glory, taking swift pinches at every chance. I was lucky to capture this photo of my husband potting him, because when you are handling a dungeness crab - instinct tells you let go immediately!



The crab is cooked until the shell turns from it's natural and alive color of purplish-brown, to a red orange cooked color. Then the crabs sternum[chest] is cracked open and the organs are thrown away, leaving the collection of meat.

Here is a great recipe for crab meat:

Fresh Mango - Crab Spring rolls

• 2 Tbsp fish sauce
• 1 Tbsp rice wine or dry sherry
• 3 1/2 tsp minced fresh ginger, divided
• 1 Tbsp chopped cilantro leaves
• 1/2 lb. Cooked crab meat, broken into chunks{you can use lobster also]
• 2 Tbsp canola oil
• 1 Tbsp loose green tea, such as Gunpowder green tea
• 2 small mangos,peeled,seeded and diced
• 12 , 8 inch round dried rice paper wrappers

Combine fish sauce, wine/sherry,1 1/2 tsp ginger, and cilantro leaves in a medium bowl. Add crab/lobster; toss to coat. Cover and marinate in refrigerator for 30 minutes.

Heat oil in a large cooking pan over medium heat, swirl oil to coat pan. Add green tea and saute until fragrant [ 30 seconds]. Add 2 Tbsp of ginger and saute another 30 seconds. Add crab/lobster mixture; stir and toss until it heats through, about 1 minute. Remove from heat. Let cool, then mix in mango.

Fill medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a clean and dry work space. Arrange 2-3 Tbsp of the filling in an even horizontal mounds just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding the sides about half way.

Cover finished rolls wit a damp cloth to prevent drying. Serve with dipping sauce.

Sweet & Sour Chili Sauce

• 1 stalk lemon grass
  
• 1 fresh red chili, seeded and minced
• 2 tsp brown sugar
• 3 Tbsp fish sauce
• 1/4 cup fresh lime juice

Remove tough outer layers and green parts of the lemon grass. Mince tender base stalk. Combine ingredients in a bowl. Cover & chill. Keeps for 3 days.

Celebrate Spring ! Savory : Sexy Wasabi Spring Rolls 8

Sexy little things these are. You will sigh, in shear culinary delight. Makes 8 spring rolls

Ingredients :

• 1 Tbsp miso paste
• 1/2 table spoon rice wine
• 1/2 lb. asparagus spears, trim ends.
• 2 Tbsp walnut oil {{One of my favorite cooking oils, wonderful flavor}}
• 2 cups fresh Shiitake mushroom caps, sliced thin.
• 1/4 Cup wasabi paste
• 8 [ 8 inch] round dried rice - paper wrappers.

Dissolve the miso in 2 Tbsp of warm water. Mix in the rice wine, set aside.

For the filling : Cut Asparagus spears in half. Heat walnut oil in a large pan over medium-high heat, swirl to coat pan. Add shiitake mushrooms; saute until softened (1 minute or so). Add asparagus spears;saute until heated through. Stir in miso mixture. Remove from heat; cool.

Assembling the Roll : Fill a medium sized bowl with warm water. Dip one of the wrappers in the water for 15 seconds or until softened. Carefully transfer to a dry work space. Spread about 1 Tbsp wasabi paste lengthwise just below the center of the wrapper. Top the wasabi with 2 Tbsp of the filling in an even horizontal mound. Roll up the rice paper to form a tight cylinder , folding in the sides about half way.

Serve whole or in half with a favorite dipping sauce.

Lime & soy Dipping Sauce:

• 2 Tbsp lime juice
• 1/4 Cup low sodium soy sauce
• 1 Tbsp Rice Vinegar
• 1 Tbsp thinly shredded ginger
• 1 green onion, green part, minced.
• 2 tsp black sesame oil

Combine in a bowl. Cover & chill . Lasts 1 week.

Recipe: Watermelon Gazpacho 5

I walk around . My nostrils flare with scents carried on the winter wind gusts - I know that spring is closer than ever. I am starved for spring! I want the gray bitterness to dissolve away. I need the breezes to be pleasant and the sun to warm my cheek. And I want to be thrown about with god's green tenderness.

Here is a recipe that awakens the spring from within & delights your palate.

Watermelon gazpacho

Adapted from a recipe found in Vegetarian Times

Do not puree the ingredients or this will have to be named "smoothie" instead!

• 6 Cups seedless watermelon cubes ( [1] 16 lb whole watermelon)
• 1/2 of a seedless cucumber, peeled and chopped
• 1/2 of an organic yellow bell pepper, seeded & chopped
• 3 scallions chopped
• 1 large garlic clove, minced
• 2 TB lime juice or lemon juice
• 1 TB extra-virgin olive oil
• 1/2 tsp hot pepper sauce
• 1 Cup cold raspberry-cranberry juice
• 3 TB chopped fresh mint

In a large food processor, combine 3 cups watermelon, the cucumber , bell pepper, scallions, garlic, lime or lemon juice, olive oil & hot pepper sauce. Process with short pulses until the mixture is just finely chopped.

Add the remaining watermelon, raspberry-cranberry juice, and mint. Process with pulses until just finely chopped.

Serves 8

Recipes of interest : stuff me! 0

I have created another stuffing as follows :

Image credit elana's pantry

Recipe:
1 whole yellow onion loosely chopped
2 TB of minced garlic.
4-5 stalks of celery, chopped into small pieces



melt 3 TB unsalted butter, in a saute pan
on high heat, turn down to medium, toss
in onion/garlic/celery. Saute.When onions are transparent and celery soft - remove from heat. Transfer to large heavy bottomed pan. Add a small amount of Porcini Mushroom oil
After 3 minutes add :

1 bag (8oz) dried cranberries.
16 oz. of Chicken stalk
2 Tb thyme, or other herbs


In same saute pan ad :

1/2 cup finely chopped pecans
1/2 cup finely hazelnuts

1 TB butter
A bit more porccini mushroom oil



Brown the nuts for 2-3 minutes ( you will smell a slightly toasted aroma). 

Add to the larger pan, put the pan on medium heat, stirring ingredients.Add plain stuffing cubes (dried bread crumbs (day old, oven toasted cubes of bread), Stir , ad another 16 oz of chicken stock, lower heat, cook until crumbs thoroughly saturated.