Anna Getty's Easy Green Organic - Anna Getty [65]
3. Holding onto the hull of the strawberry, dip each one into the melted chocolate and place it on the baking sheet. Sprinkle crushed red peppercorns on top.
4. Drop the walnut pieces into the chocolate and stir until coated with chocolate. With a slotted spoon, transfer the walnuts to the baking sheet and sprinkle them with the salt.
5. Put the olives in the chocolate and stir until coated. (It’s important to do the olives last because they tend to be salty.) Transfer them to the baking sheet with a slotted spoon. (There will most likely be chocolate left over in the double boiler or bowl. Add milk, a pinch of cayenne, and about a tablespoon of sugar to the melted chocolate to make Mexican hot chocolate—if you dare.)
6. Place the baking sheet in the refrigerator and let the berries, nuts, and olives set for at least 1 hour. Remove from the refrigerator at least 15 minutes before serving.
whipped cream
MAKES ABOUT 2 CUPS
Many of the recipes in this chapter taste great with a dollop of whipped cream. I adore freshly whipped cream, but whipping cream by hand isn’t necessarily easy for everyone. Here is a no-fail way to get beautiful stiff peaks of whipped cream.
1
cup cold whipping cream
1/2
teaspoon vanilla extract
1
tablespoon sugar
Put a medium glass, ceramic, copper, or a stainless-steel bowl in the freezer for 10 minutes. Remove the bowl from the freezer and add the whipping cream, vanilla, and sugar. Using a whisk, beat the cream rapidly for 2½ to 3 minutes. You can use a hand mixer, which will make the process go much more quickly, but a whisk is the greener choice, and your guests will truly appreciate hand-whipped cream. For variety, in place of the vanilla add almond or mint extract to the cream before whipping, or even maple syrup. Play around and add whatever flavors you like.
menu suggestions
LA DOLCE VITA—AN EASY ITALIAN DINNER
Real Deal Bruschetta
Fusilli with Toasted Walnuts, Olives, Capers, Toasted Bread Crumbs, and Pecorino
Balsamic-Broiled Asparagus with Shaved Parmesan Cheese
Berries with Basil and Lavender-Honey Yogurt Drizzle
IT’S FINALLY SPRING SUNDAY BRUNCH
Arugula and Strawberry Salad with Pumpkin Seeds and Lemon Vinaigrette
Warm Potato Salad with Lentils and Capers
Pea Tendril and Goat Cheese Frittata
Zucchini and Sweet Potato Bread with Pumpkin Seeds and Dried Cherries
A SIMPLE MEDITERRANEAN MEAL
Saffron Cauliflower Soup
Steamed Halibut with Greek Salad Salsa
Summer Zucchini Salad with Pine Nuts and Parmesan
Couscous and Currant Pudding
VEGETARIAN’S DELIGHT DINNER
Quinoa Croquettes with Cilantro Yogurt Sauce
Creamy Butternut Squash and Macadamia Nut Soup with Roasted Poblano Chile Cream
Baked Portobello Mushrooms with Avocado and Pesto
Carrot Caraway Salad
Sautéed Apples with Vanilla Ice Cream
A HAPPY HOLIDAY DINNER
Bacon and Sage Leaf–Wrapped Scallops
Winter Chestnut Apple Soup
Garden Herb and Garlic Clay Pot Chicken
Maple-Orange Glazed Carrots
Figs in Port Wine with Greek Yogurt
DATE NIGHT
Wild Mushroom Soup with Peas and Sweet Potatoes
Seared Bay Scallops with Orzo and Sun-Dried Tomato Cream Sauce
Sautéed Baby Squash with Tarragon and Soy Sauce
Amy B.’s Espresso Chocolate Pudding Cake
MAKE-AHEAD FAMILY MEAL
Super Easy Black Bean and Turkey Chili
Wild Rice and Chicken Waldorf Salad
Caramelized Banana Cream Pie
FRIDAY NIGHT DINNER PARTY
Fennel Soup
Paul’s Filet Mignon with Whiskey Cream Sauce
Sage Skillet Potatoes
Roasted Baby Beets with Horseradish Cream and Walnuts
Mini–Strawberry Rhubarb Crumbles
A SIMPLE THAI SUPPER
Thai Fish Medallions with Cucumber Relish
Glass Noodle Stir-Fry
Thai Carrot Salad with Toasted Almonds
Coconut Custard with Fresh Mango and Mint Chutney
ASIAN INSPIRATION
Pan-Fried Sake Shrimp
Hearty Miso Soup
Warm Asian Mushroom Salad
Cold Sesame Soba Noodle Salad
A DINNER TO IMPRESS YOUR FRIENDS
Fried Polenta with Sautéed Wild Mushrooms and Chipotle