Sea Bass with Lemongrass and Coconut Cream Sauce

Since my wife first discovered she was pregnant, we hadn’t had a whole lot of fish, and since Ramya was born, I’ve been vowing to fix that and get fish back into our regular line-up. I’ve had Asian sorts of flavors on my mind lately and armed with an ample supply of lemongrass, thought this was the perfect opportunity for a good, simple sauce that would go perfectly with a simply prepared white fish, in this case, Chilean Sea Bass.

Sea Bass with Lemongrass and Coconut Cream Sauce

The sauce was excellent–not a lot of it, but intensely flavored. The lemongrass-ginger-lemon combo was a great foil to the anisey flavor of the tarragon and the highly reduced wine and coconut syrup gave the sauce a great, full flavored back-bone. This, of course, is all a complement to the star: the fish. Since that is so simply prepared (sautéed… click to read more…

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Watermelon & Coconut Ice Cream

My wife and I absolutely love watermelon. Its too bad really–you can only get your hands on it for such a short window at a reasonable price. They’ll be overpriced, small, and so-so flavor leading up to July, then, just before July 4th, they’re huge, incredible, and dirt cheap. In roughly a week, its all downhill from there again. So this year, I stocked up. As I stared at the 3 gigantic melons on my countertop, I wondered what I could possibly do with them before they go bad. Being as predictable as I am, my ice cream instinct kicked in. I was happy with the sorbet I made last year, but wanted to try something different since that particular sorbet freezes a little harder than I prefer.

Watermelon & Coconut Ice Cream

I was hesitant about this one. Watermelon, while distinct, has a very delicate flavor, and so I was concerned that heavy things (like cream)… click to read more…

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Thai Green Curry with Beef

I love Thai food, but I’ve always shied away from it. I’m not sure why really–something about it just scared me. It seems like a cuisine where the preparation is fairly simple, so the quality of ingredients and attention to detail becomes that much more important if you’re to have a convincingly good result (like sushi). I don’t really base this on anything in particular, but I finally decided to take the plunge. Does it have anything to do with a recent meal of green curry I had? Or the fact that I finally encountered lemongrass at the grocery store? Whatever the case, I’ve tried my hand at a Thai green curry with plenty of veggies and beef, and I’m very glad I did.

Thai Green Curry with Beef

The outcome was excellent–the curry had an intense and intriguing flavor. It was close, but not 100% authentic since I had to make… click to read more…

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Chocolate Peanut Butter Cheesecake

A while back, I had seen that the Daring Baker’s made a cheesecake, and it struck me that I had never done so myself. Since then, I’ve had the itch–one of those desserts I needed to do soon–and I’ve finally scratched it. I decided plain cheesecake wasn’t for me–I love it, but I just couldn’t make it when dressing it up with some extra flavors seemed so easy. So today, I fell back to one of my favorite flavor combos of all time: chocolate and peanut butter.

Chocolate Peanut Butter Cheesecake

Now there are many approaches to cheesecake, the two major distinctions being baked vs frozen. This cheesecake is of the baking variety, and if you have any aversion to this kind thinking its at all challenging, I promise you, its not. As a matter of fact, its dangerously easy–and I say dangerous because making a cheesecake with such little effort…well, I’m sure… click to read more…

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Dulce de Leche Brownies

Brownies are a wonderful thing, and you can never have too many varieties of them. Fluffy, dense, crisp, whatever–they’re chocolatey, awesome comfort food that everybody enjoys. So in that spirit, I couldn’t resist an opportunity to use one of my favorite sweet sauces: dulce de leche again, so I promptly baked a batch of David Lebovitz’s Dulce de Leche Brownies.

Dulce de Leche Brownies

In the process of baking these, I had my doubts. The batter looked a little odd and thick, and I expected a small, so-so yield. I was of course, a fool for worrying. They were without a doubt delicious–the crunch of the pecans, the crisp, buttery edges, the swirls of rich dulce de leche, and the dense, deeply chocolate flavor… click to read more…

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Avocado, Mango, and Beef Risotto

Despite me pushing them on her many times before, my wife has recently (finally!) discovered the wonder that is an avocado. Served with simply a dash of salt, its a fantastic thing. Given how many more avocados I’ve suddenly found consumed in our house, it only seemed appropriate that I center a dinner around it. Many ideas came to mind, but it had been awhile since I’d made a risotto, and given how creamy and rich those tend to be, this seemed like a match made in heaven.

Avocado, Mango, and Beef Risotto

The tricky thing with avocados is I think they disappear into a dish very easily, becoming an indistinguishable source of creaminess and I really wanted their unique flavor to be at the forefront. They can also be a bit tricky in that you can’t really cook them. My solution? I began with a lemongrass… click to read more…

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