Spicy Carrot and Ginger Soup (Wolfgang Puck)

Spicy Carrot and Ginger Soup (Wolfgang Puck)

The Tease

This soup is a zinger. It brings a happy tingle to your nose and your belly. It can be great as a main course served with bread and unsalted butter or you can start with this as a delicious first course for a multi-course meal.

Time To Cook:

• Novice cook: 1 and 1/2 hours
• Experienced cook: 1 hour

Factoid

Carrots are amazing for you. They are packed full of antioxidants and they are the richest vegetable source of vitamin A carotenes. Carrots' antioxidant compounds help protect against cardiovascular disease and cancer and also promote good vision, especially night vision.

Plus, they're practical - remember that scene in Fast Times at Ridgemont High where Phoebe Cates' character was demonstrating to Jennifer Jason Leigh's character how to eat a man's carrot properly?

Ingredients

• 1 pound orange carrots

• 1 pound yellow carrots

• 1 pound white carrots

• 1/4 cup peanut oil

• 1 tablespoon minced garlic

• 1 tablespoon minced ginger

• 1 tablespoon minced green onion

• Pinch red pepper flakes

• 1 tablespoon salt

• 1/2 teaspoon freshly ground white pepper

• 1/2 teaspoon turmeric

• 1 tablespoon honey, or to taste

• 8 cups vegetable stock

• 1 cup heavy cream

• 4 ounces butter

• Oil, for deep-frying

• 1/2 cup julienne ginger

Equipment

• Large stock pot

• Hand blender or regular blender

• Vegetable peeler

Don't forget your measuring cups and spoons and cutting board.

Preparation (Do it!)

1) Peel the carrots and slice thinly. In a stockpot, heat the oil and sauté the garlic, minced ginger, green onions and pepper flakes for 1 to 2 minutes or just until glossy. Do not allow to develop color. 2) Add the carrots, salt, pepper, turmeric and honey. Sauté for 2 minutes, stirring constantly. 3) Add the stock and bring to a boil. Lower to a simmer and add the cream. Cook for 40 minutes or until carrots are tender.

4) Transfer to a blender; add the butter and process to a puree. Strain soup into a new stockpot. If the soup is too thick, add extra stock. Taste and adjust seasoning with salt, pepper and honey. Keep warm.

5) Preheat oil to 300˚F. Deep-fry the ginger and drain on a plate lined with a paper towel.

To serve: ladle 6 to 8 ounces of soup. Garnish with fried ginger. Serve immediately.

Tip: Cook this over a two-day process for a more intense flavor. If you can't get yellow and white carrots just use the regular orange ones.

Source: http://www.culinaryseductions.com/

Don't Step on My Walnut Pesto

Don't Step on My Walnut Pesto (with Shrimp on the Side)

The Tease

Originating from Northern Italy, "pesto" simply means crushed herbs. Basil, Italian parsley, Parmesan cheese, garlic and olive oil.

Time To Cook:

• Novice Cook 25 Minutes
• Experienced Cook 15 Minutes

Factoid

Basil in Greek means "king." The ancient Greeks called basil "the herb of kings" and many cooks now call this the "king of herbs." This awesome herb belongs to the mint family. There are about 10 kinds of basil from Genova, the sweet Italian kind to Lemon basil used in Indonesian food and Dark Opal basil which is a redish-purple color. A very sexy thing about basil are its health benefits. Did you know that adding fresh basil to uncooked foods such as salad kills potential harmful bacteria (even if it is infused with vinegar.) Basil is also a good source of magnesium, which promotes cardiovascular health by prompting muscles and blood vessels to relax, thus improving blood flow and lessening the risk of irregular heart rhythms or a spasming of the heart muscle or a blood vessel. Also basil is a very good source of iron, calcium, potassium and vitamin C.

Walnuts are a super-sexy, powerful food that are very good for your system. They are high in omega 3 fats and they are a decent source of providing antioxidants. Walnuts also protect healthy cells, detoxify potential harmful cells that cause cancer and stop cancer cells from duplicating.

There are twenty-one species of walnuts and several hybrids exist. That's a lot of nuts. The black walnut prevails throughout North America.


Ingredients

• 3/4 cup of walnuts

• 1 bunch of basil

• Bunch of Italian parsley

• 3-5 teeth of cleaned fresh garlic

• 1 cup of extra-virgin olive oil

• 1 cup (you may need less) of freshly grated Parmesan cheese

• 1 tablespoon of fresh, cracked pepper

• Salt to taste

• Pre-cooked cocktail shrimp

Equipment

• Hand blender, food processor or blender

Preparation (Do it!)

1) Roasting the walnuts is optional, but adds a great nutty flavor. To roast walnuts, place them in a pre-heated 350 degree on a cookie sheet for 7-12 minutes. Check on them to make sure they don't burn. If they do, you must start over.

2) Take the stems off the basil and Italian parsley and add them to a blender.

3) Add garlic, nuts, 1/2 cup grated Parmesan cheese, pepper and a pinch of salt to the blender.

4) Add the extra virgin olive oil.

5) Blend all of the ingredients together until a thick paste is created.

6) Season to taste with left-over Parmesan cheese, salt and pepper.

Source: http://www.culinaryseductions.com/

Exploding Popcorn for Movie Night and Beyond

Exploding Popcorn for Movie Night and Beyond

The Tease

Don't feel like doing dinner and a movie? How about popcorn, beer and a DVD? Popcorn is a very healthy snack when you pop it yourself. Below is a simple recipe that will have her snatching up that last popped kernel before you do.

Time To Cook:


• All cooking levels: approximately 10 minutes

Factoid

Popcorn is high in fiber, low in calories (if you don't add butter or too much olive oil), contains no sodium or sugar and is fat free.

Ingredients

• 2 tablespoons of popcorn kernels

• 1 tablespoon of canola oil

• 2 tablespoons of extra virgin olive oil

• Salt to taste

Equipment

• Deep, large, nonstick pan with a lid or a stock pot with a lid

Don't forget your measuring cup and spoons!

Preparation (Do it!)

1) Heat your non-stick pan on a stove top burner at medium heat and add the canola oil.

2) Wait 30 seconds and add the popcorn kernels to the pan or pot.

3) Shake your kernels once in a while. Cook until the popping slows.

4) Remove from heat and place popcorn in the bowl. Add the olive oil, toss it and salt to taste. Note: Higher quality extra virgin olive oil works best.


Source: http://www.culinaryseductions.com/