Lemon-Butter Green Beans with Pine nuts

Cook Time: 3 min
Level: Easy
Yield: 2 servings

INGREDIENTS
1/3 pound fresh green beans, ends trimmed, blanched in boiling salted water
1 tablespoon unsalted butter
1 tablespoon minced shallots
1 tablespoon pine nuts
1 teaspoon fresh lemon juice
Pinch salt
Pinch freshly ground black pepper

PROCEDURE
Drain green beans well and pat dry.

Heat the butter in a medium skillet over medium heat. Add the shallots and cook for 1 minute, stirring constantly to keep from burning. Add the pine nuts and cook, stirring, for an additional minute. Add the green beans and toss to coat evenly. Cook just enough to warm through, about 1 minute. Add the lemon juice, salt, and pepper and toss to combine. Remove from the heat and serve immediately.

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Recipe courtesy Emeril Lagasse, 2006 at foodnetwork.com

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Rack of Lamb with Caramelized Shallots and Thyme Crust

Cook Time: 40 min
Level: Easy
Yield: 2 servings

INGREDIENTS
1 1/2 tablespoons olive oil
3 large shallots, chopped (about 1/2 cup)
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
1/2 cup pulverized fresh bread crumbs
1 1/2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme, crumbled
1 rack of lamb (7 or 8 ribs), frenched, at room temperature, trimmed of as much fat as possible
1 tablespoon vegetable oil
1 teaspoon Dijon mustard

PROCEDURE
Preheat oven to 400 degrees F.

In a small skillet, heat oil over moderate heat until hot but not smoking and cook shallots with salt and pepper, stirring, until golden, about 5 minutes. Add vinegar and boil until liquid is evaporated. Remove skillet from heat and stir in bread crumbs and thyme. Season with salt and pepper, to taste.

Season lamb with salt and pepper. Heat vegetable oil in a saute pan and sear the lamb on all sides. Transfer, rib side down, to a small roasting pan. Spread the meat side with mustard and pat on crumb mixture, making an even coating. Roast lamb in middle of oven until a meat thermometer registers 120 degrees F for medium-rare, about 25 to 30 minutes.

Carefully transfer lamb to a cutting board and let stand 5 to 10 minutes. Slice lamb into chops.

Wine Suggestions: Penfold Shiraz Rosemount Shiraz

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Recipe courtesy Emeril Lagasse, 2006 at foodnetwork.com

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Lobster Parfaits with Teardrop Tomatoes, Hearts of Palm, and Cilantro-Avocado Dressing

Cook Time: 50 min
Level: Intermediate
Yield: 6 servings

INGREDIENTS
1 1/2 cups chopped onions
3/4 cup chopped carrots
3/4 cups chopped celery
4 cloves garlic, smashed
3 bay leaves
1 cup distilled white vinegar
3 lemons, quartered and juiced
3/4 cup salt
2 tablespoons cayenne pepper
2 (1 1/4-pound) lobsters
8 cups mache or a chiffonade of mixed greens Cilantro-Avocado Dressing, recipe follows
1 1/2 cups halved teardrop tomatoes
1 1/2 cups diced hearts of palm
1 1/2 cups orange segments, white pith removed Fresh cilantro sprigs, for garnish

PROCEDURE
Set a 6-quart stockpot with 1-gallon of water over high heat and bring to a boil. Add the onions, carrots, celery, garlic, bay leaves, vinegar, lemons and juice, salt and cayenne pepper. Bring the pot to a boil and allow to cook for 15 to 20 minutes. Place the lobster into the water and cook until red and cooked through, about 7 to 8 minutes. Immediately immerse in ice water to halt the cooking. Once the lobsters have cooled, remove from the water and set aside.

Use a chef's knife to crack the shell of the lobsters and remove the tail meat and claw meat. Chop the lobster into 1/2-inch pieces, and set aside. Place a sixth of the greens into each of 6 large chilled martini glasses. Drizzle a little of the dressing over the greens. Place 1/4 cup of the tomatoes in each of the glasses, as well as 1/4 cup of the hearts of palm, 1/4 cup orange segments and a sixth of the chopped lobster. Drizzle more of the dressing over the parfait and garnish with fresh cilantro sprigs. Serve immediately.

Cilantro-Avocado Dressing:
1 ripe avocado, diced
2/3 cup mayonnaise, preferably homemade
1/2 cup packed cilantro leaves, blanched and drained
1 1/2 tablespoons orange juice
1/2 lime, zested
1 to 2 limes, juiced (4 to 5 tablespoons)
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon green hot sauce, or to taste

Combine all ingredients in a food processor and process until smooth.

Yield: about 2 cups

Cook's Note: Any leftover avocado dressing makes a great dip for chips or veggies!

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Recipe courtesy Emeril Lagasse, 2006 at foodnetwork.com

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Classic Coeur a la Creme with Raspberry Coulis and Fresh Raspberries

Cook Time: 15 min
Level: Easy
Yield: 1 coeur, 2 servings

INGREDIENTS
4 ounces cream cheese, softened
1/3 cup plain yogurt
4 teaspoons granulated sugar
1 teaspoon very finely grated lemon zest
1/4 teaspoon lemon juice
1/4 teaspoon vanilla extract
Pinch salt
Raspberry Coulis, for serving, recipe follows
6 fresh raspberries, for garnish
Fresh mint leaves, for garnish

PROCEDURE
In a medium bowl, combine all of the ingredients and beat together with a whisk until smooth. Strain the mixture through a fine sieve. Line a 6-ounce, shallow heart-shaped ceramic ramekin or 6-ounce shallow oval ramekin with dampened cheesecloth. Pour the cream cheese mixture into the ramekin and fold the over-hanging cheesecloth over the top. Refrigerate the mold in a shallow dish to catch any drips for at least 4 hours, and up to 2 days.

To serve the dessert, unmold the coeur and carefully peel away the cheesecloth. Place the coeur on the center of a dessert plate, smooth side down. Allow to sit at room temperature for about 20 minutes before serving. Drizzle the raspberry coulis around the plate and garnish with the fresh raspberries and mint.

Raspberry Coulis:
2 cups raspberries (about 12 ounces), rinsed
3/4 cup Simple Syrup, recipe follows
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon cornstarch

Bring the raspberries, syrup, and lemon juice to a simmer in a heavy medium saucepan over low heat. Simmer, stirring occasionally, until the berries are very soft, about 8 minutes.

Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve. Pour into the simmering raspberry mixture. Cook, stirring occasionally, until the sauce thickens, about 3 minutes.

Strain through a fine-mesh sieve into a bowl; discard the seeds. Cool completely, then cover and refrigerate until ready to use. Freeze any leftover coulis in a plastic container for up to 1 month.

Yield: 2 cups

Simple Syrup:
1/2 cup sugar
1/2 cup water

Combine the sugar and water in a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the sugar dissolves, about 3 minutes. Pour the syrup into a container and refrigerate until completely cold, about 45 minutes. The syrup can be stored in an air-tight container in the refrigerator for up to 1 week.

Yield: about 3/4 cup syrup

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Recipe from foodnetwork.com

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Valentine's Day Chocolate Candy Hearts

You can sell 'em, give 'em away as gift or enjoy 'em for yourself and your loved ones. Here's a valentine chocolate recipe just for you!

MATERIALS and INGREDIENTS
Plastic heart-shaped candy mold
Red, white and cocoa colored candy melts
Sandwich bags (zipper, not pleated)
Scissors
Spoon
Wax paper
Plate
Wooden skewer or clean craft paint brush

PROCEDURE

1. Put a handful of candy melts into an open zipper sandwich bag.
2. Microwave candy in bag for 30-40 seconds or until melted.
3. Cut one corner of the bag with scissors to squeeze melted candy through. Caution: Bag may be hot, so use paper towel or a pot holder to handle it.
4. Gently squeeze chocolate out of bag and into the molds.
5. Tap the side of the mold tray to knock out any air bubbles and flatten chocolate.
6. Place in refrigerator until set.
7. Pop out of molds and serve.

DECORATING
Polka dots - Use the flat end of a wooden skewer or a clean craft paint brush to dip into melted chocolate. Dot onto molds, then refrigerate. Remove mold from refrigerator when solid, then add contrasting color according to directions above.

Drizzles - Use a spoon to drizzle melted chocolate across the molds by sweeping a spoon back and forth and allowing chocolate to fall in streams. Refrigerate until solid. Add contrasting color according to directions above.

3D Drizzles - Use the spoon method above, however this time drizzle the chocolate over solid candy that you have already made and let set, rather than drizzling into the molds.

QUICK TIPS

• Candy molds can be found at discount department and craft supply stores in the craft section near the cake decorating supplies. They look much like a muffin tin, though much smaller and made from clear plastic.
• You can use chocolate chips instead of candy melts and use food coloring to change or tint white chocolate.
• Be careful when dealing with melted chocolate as it can be very hot. Always supervise children closely when making anything in the kitchen.

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Five Best Food-Haven Cities

The award-winning travel writer Sally Hammond gives us her top five best cities when it comes to good food. Here's the list:

Macau has rich blend of cuisines: Portuguese, Chinese and Macnese. Lord Stow's Bakery has popularized Portuguese egg tarts to wide aclaim. Also try dishes elsewehere using ubiquitous dried salt cod, bacalhau.

bacalhau

Kuala Lumpur, Malaysia, has a unique combination of Indian, Malay and Chinese foods. For upmarket dining go to Senses in the Kuala Lumpur Hilton, where Cheong Liew (voted one of the Ten Chefs alive) is a consultant chef. Also drop into the markets and hawkers' stalls for sticky Nyonya cakes, murtabak, laks and more.

murtabak

Palermo, Sicily, boasts vibrant markets and hole-in-the-wall places. The cuisine has Moorish and North African influences, and couscous is popular. Look for savory arancini di riso (rice balls), cassata, amazing sweet cakes, and granita (shaved ice flavored with coffee or almond) for breakfast with brioche.

cassata

Hong Kong: SoHo, around the Central-Mid-Levels Escalator, has renowned cafe and bar scene. Another notable restaurant, Yung Kee, began as a hawker store many years ago and specializes in gourmet roast goose.

roasted goose

Reims, France, less than two hours' drive from Paris, is the center of the Champagne region. Dine at Michelin-starred Chateau Les Crayeres after a day of discovering the bubbly in the world-famous champagne region.

Reims champagne

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Valentine's Day Strawberry Pie

Planning for your Heart's Day treat? Here's a starter.

INGREDIENTS
1 (9 inch) pie crust, baked
1 quart fresh strawberries
1 cup white sugar
3 tablespoons cornstarch
3/4 cup water
1/2 cup heavy whipping cream

PROCEDURE
1. Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
2. In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.

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Rachael Ray's 3 Kitchen Must-Haves

• Good heavy-bottomed pots so you can toss pasta.
• A very sharp knife. You'll use it for everything.
• A large, heavy cutting board that doubles as a work space. If you don't have a big kitchen, place it over the sink and use it as a counter space.

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What You Should Put on Your Plate

There's sooo much food choices out there but just don't eat what you like. There are health risks in not eating the right food. In the same way, smart choice reaps generous returns. Here then are the basics of heating healthy, the food you should stuff your plate.

• Unprocessed foods -- those closest to their natural state.
• "Naked" foods: fresh fruits and vegetables not covered in fat, salt or sugar.
• Protein from lean animal, fish, and/or plant sources at every meal (e.g. skinless chicken, salmon or beans)
• High-fiber foods such as wholegrain breads and sweet potato.
• Plain water (up to eight glasses a day).
• Low GI foods such as oats, legumes and sweet potato.
• Foods low in saturated and trans-fats such as rice, nuts and pasta.
• Low-fat dairy foods such as skim milk and low-fat yoghurt.
• Zero-calorie teas.
• Spicy foods that may speed up your metabolism, such as chili.

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Top Chip

Did you know that a portion of fish and chips contains 20% less fat than a 12-inch cheese and tomato pizza? Try this healthy chips recipe at home, created by celebrity chef Mark Hix.

4 large baking potatoes weighing about 200-250g each
5-6 tbsp olive oil
2 cloves garlic, peeled and crushed
2 tbsp rosemary leaves
3 tbsp freshly grated parmesan

PROCEDURE
Preheat oven to 200ºC (gas mark 6).
Halve the potatoes, then cut each half into 6 or 7 chips.
Place in cold water, bring to boil and simmer for 3-4 minutes.
Drain in a colander.
Heat oil in roasting tray in the oven, then add potatoes, garlic and rosemary. Season.
Cook for 45 minutes, turning a couple of times, until crisp and through.
Scatter parmesan over and return to oven for 10-12 minutes.

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