Chef Elaina Ravo shares a recipe with a Thai twist that will add a bit of spice to your winter vegetables.
Don't be daunted by the list of ingredients. You can find all of these ingredients in most Asian markets.
Roasted Fall Vegetable Red Curry
Yields 4 to 6 servings
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8oz. Small new potatoes, washed and cut in half
8oz. Small red potatoes, washed and cut in half
6oz. Carrot, peeled and cut on a bias into 1 inch pieces
salt & pepper
16oz. Butternut Squash, peeled and cut into inch cubes
6oz. Parsnip, peeled and cut on a bias into 1 inch pieces
16oz. Spanish onion, peeled and cut into large wedges
8oz. Baby Corn
8oz. Shiitake mushrooms, stems removed and wiped clean using a damp paper towel
2 Tbsps Ginger, chopped fine
1 Tbsp Garlic, chopped fine
2 Tbsps Lemongrass, chopped fine
1 Tbsp Chili pepper, chopped fine or to taste
3 Tbsps Red Thai Curry Paste
2 Cups Coconut Milk
3 Tbsps Brown Sugar
3 Tbsps Thai fish Sauce
2 Cups Chicken Stock
1⁄2 cup Thai Basil Leaves
1⁄2 cup Mint Leaves
1 Lime, zest and juice
Jasmine Rice Pilaf, to serve
1) Preheat the oven to 450F. Put a large baking sheet in the oven to preheat. Heat a large sauté pan and add a little of the cooking oil to heat.
2) Add the Potatoes and the Carrots to the sauté pan cook over high heat until the vegetables develop light colour. Season with salt and pepper.
3) Transfer vegetables to baking sheet and put in the oven to roast.
4) Add a little more oil to the sauté pan and toss in the Butternut Squash, Parsnips, Onions, Baby Corn and Mushrooms and cook over high heat until the vegetables develop colour
5) Season with salt and pepper and transfer to the baking sheet to continue to roast with the Potatoes and the Carrots, about 20 minutes.
6) Meanwhile, heat the remaining oil in a sauce pot and once the oil is hot add the ginger, garlic, lemongrass and the chili pepper and sauté for 2 minutes. Add the Red Curry Paste and the coconut Milk and stir well.
7) Bring the mixture to the boil and continue to cook for about 5 minutes or until the oil starts to separate from the coconut milk.
8) Add the brown sugar and Thai fish sauce and allow to cook for 2 minutes. Add the chicken stock to the rest of the ingredients in the sauce pot and cook for 5 minutes.
9) Very gently stir in the roasted vegetables into the sauce and cook the ingredients together for a short time until the flavors come together.
10) Off the heat, stir in the fresh herbs as well as the lime juice and zest.
11) Serve over jasmine rice pilaf.
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Cherry Cheesecake Cookies
Yields: 36 cookies
Ingredients:
- 2/3 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 egg white
- 1 2/3 cups all-purpose flour
- ½ tsp baking powder
- ½ salt
- ½ tsp each ground ginger and cinnamon
- ½ cup finely grated carrot
Cream
Cheese Icing:
- 2/3 cup cream cheese, softened
- 1/3 cup unsalted butter, softened
- 3 cups icing sugar
- 1 tsp vanilla
- ¼ tsp cinnamon
Preparation:
- In a large bowl, beat butter with sugar until fluffy; beat in egg white. Whisk together flour, baking powder, salt, ginger, and cinnamon; stir into butter mixture. Stir in carrot just until combined.
- Divide dough in half; shape into rectangles. Wrap each in plastic wrap; refrigerate until firm, about 1 hour.
- On a lightly floured surface and working with 1 piece of dough at a time, roll out to scant ¼ inch thickness. Trim edges to straighten. Cut into 1 inch wide strips; cut crosswise into 2 ½ inch lengths. Reroll and cut any scraps. Transfer to parchment paper-lined baking sheets.
- Bake in 350 degree F oven until puffed and bottom is just starting to turn golden, about 8 minutes. Let cool on pan on rack for 5 minutes. Transfer to rack; let cool completely
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Chocolate-Almond Crackles
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Chocolate-Almond Crackles
Yields: 4 dozen
Ingredients:
- 8 oz bittersweet chocolate, finely chopped
- 1 cup blanched almonds, toasted
- ½ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp coarse salt
- ½ cup unsalted butter, softened
- 1 cup packed light-brown sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 cup granulated sugar
- 1 cup confectioners’ sugar
Preparation
- Melt chocolate in a double boiler or a heatproof bowl set over (not in) a pan of simmering water, stirring. Let cool slightly.
- Pulse almonds in a food processor until very finely chopped. Transfer to a bowl, and stir in flour, baking powder, and salt.
- In a separate bowl, beat batter and brown sugar with an electric mixer on medium-high speed until fluffy, 3-4 minutes. Add eggs and vanilla. Mix in chocolate. Reduce speed to low, and add almond-flour mixture. Cover and chill 1 hour.
- Preheat oven to 350 degrees F.
- Shape dough into 1-inch balls. Roll in granulated sugar to coat, then in confectioners’ sugar.
- Arrange on parchment-lined baking sheets, spacing 1 inch apart.
- Bake, rotating sheets halfway through, until surfaces crack, 15-20 minutes.
- Let cool completely on sheets on wire racks.
- Cookies can be stored in an airtight container at room temperature up to 3 days.
