Monday, May 9, 2016

Pecan Tarts

24 tart shells
3/4 cup corn syrup
3/4 cup packed brown sugar
3 eggs, slightly beaten
3/4 cup melted butter
Pinch salt
1.5 tsp vanilla
3/4 cup pecans, chopped or 2/3 cup raisins

Mix corn syrup, sugar, eggs, butter, salt and vanilla until blended. Sprinkle pecans in each tart shell. Place tart shells on baking sheet and fill just to top with filling. Bake at 400F for 15-18 minutes til puffed and bubbly. Line sheet with foil for spills. Also good with a few chocolate chips in with the pecans. Makes 12 but easily doubles.

Substitute Maple syrup for some or all of the corn syrup.

Saturday, May 7, 2016

Coconut Curry Shrimp

Shrimp and/or salmon chunks
1 onion finely chopped
2 peppers julienned (use assorted colors)
8 ounces mushrooms, sliced
Broccoli, asparagus
2 cloves garlic minced
2 tbsp red curry paste
2 stalks lemongrass cut finely
2 tbsp chopped ginger
Zest of 1 lime
Juice of 1 lime (2 tbsp)
1 tbsp brown sugar
1 tbsp fish sauce
1 14-ounce can coconut milk
4 cups chicken broth (optional if making soup)
Jasmine rice or rice noodles
2 tablespoons julienne-cut fresh basil

Heat oil in large skillet. Add onions, peppers, mushrooms, and garlic til softened. Add curry paste, ginger and lemon grass. Stir fry 1 to 2 minutes or until fragrant. Add coconut milk, bring to simmer. Stir in lime juice, fish sauce and brown sugar until well blended. Stir in meat and other vegetables. Simmer 5 to 7 minutes or until meat is cooked through and vegetables are tender-crisp. Remove from heat. Stir in basil. Add chicken broth and rice noodles if making soup. Serve over rice.

Toppings:
Green onions
Cilantro
Basil
Lime wedges