Recipe Courtesy of @dowerandhollingsworth and Rebel KitchenAny cake that involves chocolate, cream and berries is a total winner, and lucky for you this gluten, dairy and refined-sugar free version is equally as creamy, chocolatey and delicious as the traditional recipe.
This flavorful coulis can be used as a dip for fritters, finger foods, and grilled sandwiches, as a sauce for appetizers or main courses, or as a condiment. In the summer and fall, you can make it with vine-ripened tomatoes. In the winter and spring, use organic canned tomatoes. Either way, this is a versatile, delicious, and indispensable sauce.
Try serving the coulis as a dipping sauce for these succulent pan-fried zucchini flowers or these zucchini fritters with sweet basil.
See all tomato recipes.
A panna cotta recipe prepared by Chef Luigi Diotaiuti of Al Tiramisu restaurant in Washington D.C.
This creamy, delightful, easy to make panna cotta (Italian for “cooked cream”) is also quite impressive. The use of yogurt instead of the traditional cream makes this dessert as light as air and also adds a refreshing acidic punch that goes perfectly with fruit. Let the season guide your choice of fruit, from kiwi, to raspberries or blackberries. You can make the panna cotta in a large, family-style container or in elegant individual servings. You can also prepare it a day ahead of your dinner party and simply cover and place in the refrigerator until needed.
Grouper is a mild fish that works well with a variety of spices. This spiced grouper recipe, courtesy of Plumrose Restaurant's chef Imran Ashton, uses smoked paprika, garlic, and fresh thyme. The use of coconut milk in the coulis helps round out the flavors and lends a Caribbean flair.
Click here to watch chef Imran Ashton make his Spiced Grouper with Roasted Bell Pepper and Coconut Pea Coulis.
Click here for more grouper recipes.
Our friends over at ShakeStir have asked the nearly 2,000 (and growing) bartenders in their community to submit signature cocktail recipes for potential coverage on The Daily Meal. Each Wednesday**, the drink that snags the most 5-star ratings (according to his or her ShakeStir peers) will be featured on The Daily Meal — along with a recipe, photo, and link to the selected bartender's profile — as part of the new weekly "Hump Day" Cocktail series.
This week's winner, the Summer Solstice, comes from New York City's La Mar bar manager, Saul Ranella. His inspiration for the sticky-sweet, whiskey cocktail, he says, comes from a New York City summer.
Thanks to our bartender friends at ShakeStir for contributing, and stay tuned for more Hump Day Cocktails!
Australian Chef Sarah Wilson says “ I love this sugar-free parfait - in part because it can be prepared (mostly) in advance, it's lush-but-light, looks spectacular and is really rather nutritious. So much so, it's even healthy enough to have as a Christmas brunch meal. Christmas doesn't have to be a sugar-laden, toxic affair and a heavy, hot Holiday meal doesn't have to be finished off with a dried fruit-laden pudding. Dried fruit is up to 70 per cent sugar and a slice of Christmas cake or pudding can contain 5-6 teaspoons of sugar per serve!""My traditional holiday dish to make and eat with my family is Sukiyaki, which is a one-pot soup or stew that is usually cooked at the table as you eat with family and friends. The typical ingredients are beef, vegetables, and tofu,, which are simmered at the table in a shallow iron pot of soy sauce, sugar, and mirin. On Christmas night, my family would get together and eat Sukiyaki which is always a great memory for me. When I was little, beef was really expensive, so my sister and I would always fight over the beef in the dish! It's funny to look back on now, and eating Sukiyaki with my family is one of my fondest memories."
Shrimp scampi is one of those dishes that is full of flavors, but still lets the flavors of the shrimp shine as the highlight of the dish. Shrimp seem to be a big staple of all fish and at the Rusty Scupper, they put a slightly different spin on the scampi in that they incorporate tomato coulis and capers.
Whenever I think of New Year’s Eve, I think of champagne… I simply adore the flavor, the bubbles, and the festive feeling it conjures up. Every year I shop for a very special bottle well ahead of the festivities and then look forward to the moment, at the last stroke of midnight, when we’ll pop the cork with great joy, and — I must admit — a fair amount of noise!
So it’s not surprising that for New Year’s Eve I was inspired to create a dessert that’s all about champagne! The idea came to me as I was contemplating the famous French cocktail, the Kir Royal (champagne with a dash of cassis liqueur). So why not take the concept of the Kir Royal, but give it an American twist and make it an ice cream-champagne float?
The result is simply sublime. Served in a gorgeous martini glass, a scoop of vanilla ice cream, a drizzle of raspberry coulis spiked with Chambord liqueur and a splash of champagne are transformed into a dazzling dessert — one that will invariably make heads turn and taste buds sing.
If there's corned beef, then why not corned salmon? The term "corned" apparently comes from when salt looked more like corn kernels. Wherever the term originated, corned beef has become a longstanding tradition in Irish-American cuisine. This is a delicious and flavorful twist on a familiar favorite.
As with all of these recipes, it’s important to pay attention to the quality of ingredients... this is a simple recipe and the quality of ingredients should shine through. The potatoes are ideal accompaniments to the cabbage and salmon and are best enjoyed with the full flavor of the delicate and mineral-laden skin.
Click here to see 6 Inspired Takes on Corned Beef and Cabbage.
These little fritters are the quintessential summer appetizer or hors d’oeuvre. Adults love them, kids love them, even picky eaters love them. They’re as addictive as they are easy to prepare. The basil leaves become crispy as they fry, while the lemon zest adds a bit of zing to the batter.
See all zucchini recipes.
Sweet peas are some of the vegetable kingdom's greatest little gifts. They're perfectly sized, vibrant, and sweet — and they possess an irresistible "green" flavor. Come spring, they’re also one of the first vegetables to show up at farmers' markets or bearing fruit in your garden.
I love to eat sweet peas in many different ways: sautéed with basil and mint, or in a wholesome-yet-delicious bowl of farro, or sometimes even in a salad. But now I’m excited to share a recipe with you that I think makes the sweet pea even more enticing.
Not only is this soup full of that addictive green-pea essence, it's also a perfect canvas for the exotic flavors of the coulis. The pan-roasted cumin, the fresh herbs, and the hint of heat in the coulis, paired with the sweetness of the peas, deliver a truly unique taste experience.
Needless to say, the soup is superb with fresh peas, but you can use frozen ones, too. They work just as well.