Tag Archives: Honey

Roasted Corn, Mango and Lentil Salad with Red Chili Ginger Honey Lime Dressing

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Roasted Corn, Mango and Lentil Salad with Red Chili Ginger Honey Lime Dressing

It’s a long name, I know.  But It’s a great salad!!  I had a bunch of corn on the cob left over from a recent meal and I wanted to re-use them in something fresh.  I roasted up the corn over the burners, (that’s the wonderful thing about having a gas stove) and added in some lentils for protein and Mangos for sweetness and it was delightful.  Roasting the corn adds a slightly smokey flavor and the English cucumbers are crispy, crunchy and fresh….hmmmmm, it’s very tasty! I’m glad it turned out so good.  With the weather getting warmer and summer just around the corner, I know I’ll be making this salad a LOT!!

Ingredients at a glance

Roast corn directly over the burner (if you have a gas stove)

Using a Bundt cake pan really helps when cutting the corn off the ear

When cutting Mangoes, first slice on either side of the large seed

Cut squares into each of the slices

Flip the skin down to pop the mango cubes "up"

Slice the cubes off the skin

Cut all the Mango from around the seed

Whisk together the dressing

Toss everything together and serve

Here’s the recipe:

Roasted Corn, Mango and Lentil Salad with Red Chili & Ginger Honey Lime dressing

6 half ears or 3 whole ears of corn, roasted and taken off the ear

1/3 red onion, finely chopped

2 Mangoes, chopped

1 small English Cucumber

small bunch Cilantro (Coriander leaves)

1/2 cup dried lentils

1 1/2 tsp kosher salt

Dressing:

1 lime

1/4 cup olive oil

1/2 tsp kosher salt

1/2 tsp fresh ground pepper

Red chili, seeded and minced

1 inch piece of ginger

1 tablespoon honey

In a medium size pan place the lentils with 1 1/2 tsp of salt and 2 1/2 cups of water and bring to boil, turn it down to a simmer and cover until they are tender (should take about 20-25 minutes).  In the meantime, roast the corn over a burner by holding it with a pair of metal tongs.  When roasted, cut the corn off the cob and place in a large bowl.  Cut both Mangoes into small cubes and add to the roasted corn.  Add the English cucumber and the red onion to the other vegetables as well.  Drain Lentils and rinse with cold water before adding it to the vegetables. Sprinkle with chopped Cilantro and get the dressing ready.

Preparing the dressing: 

Zest the lime in a small bowl using a microplane, also using the microplane grate the ginger to yield about 1 tsp.  Juice the lime and add seeded and minced chili, salt, pepper and honey and start whisking as you add the olive oil in a drizzle, this will turn the mixture into a nice and almost creamy emulsion.

Pour the dressing over the salad and toss thoroughly.  Serves 4.  Great with Seared Yellowfin Tuna or by itself.

Baklava

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Baklava

Who makes Baklava on a beautiful, Spring, Thursday afternoon?  I guess I do.  In today’s Cultural Aspects of Food class at the University of Utah we enjoyed a bounty of Fillo- filled Greek delicacies.  We made Spanakopita http://kolpona.com/2012/03/21/spanakopita-greek-spinach-triangles/ and Baklava and talked about hydrogenated fats, cholesterol and even “pink slime”.  We also talked about how we can indulge in a decadent dessert like Baklava every once in a while because it’s rich in Mono and poly unsaturated fats, a high source of protein from the nuts and has less fat and calories than the average chocolate cupcake with a mile high frosting tower.   While we talked about nutrition, food chemistry and science there was also the exclamations of “This is SOOOOO GOOOOD”, a lot of “mmmmm” and “ahhhhhs”.  That’s what learning should be don’t you think?  Amid all the scientific information there should also be the connections of culture, history and stories of  people and places.
This recipe is from my friend Kathy Paras who is a second generation Greek-American.  She’s been making this Baklava recipe for years, passed down to her from her mom and aunts.  I love recipes like this because it’s been around orally for more than one generation so you know it’s time-tested.  I also love knowing that in the middle of a busy university we talked about science and food while enjoying a dessert that someone’s mom made up in her kitchen in Greece years ago.

Baklava Ingredients

I use Almonds, Walnuts and some Pistachios for garnish

Coarsely chop the nuts in a food processor

Add freshly grated nutmeg, orange zest and other spices to nut mixture

Brush the bottom and sides of a 17x2x2 pan

Layer Fillo dough one at a time and brush each one with melted butter

Layer nut mixture in thirds, with 4-5 layers of Fillo in between

Cut Baklava into diamond shapes

Place a clove bud in the center of each diamond shape

Pour cooled syrup over hot Baklava

”Let

Here’s the recipe:

Baklava

1 pound box of Fillo Dough

1 pound of Walnuts

1 pound of Almonds

3/4 pound (3 sticks) of unsalted butter, melted

1/2 tsp Cinnamon

1/4 tsp Nutmeg

1/4 tsp Cloves

2 tsp Vanilla Extract

1/2 tsp orange zest

1/2 cup granulated sugar

Whole cloves

ground Pistachios for garnish (optional)

Instructions:

Take out Fillo dough and place it on a cookie sheet and cover with a damp towel, this is very important so the dough does not dry out. In a food processor coarsely chop the nuts.  Place the ground nuts in a large mixing bowl and add all the spices (except whole cloves), vanilla extract, sugar and orange zest.  Mix well.  Melt butter in a glass bowl and brush 17 x 2 x 2 (or an approximate sized) dish with melted butter.  Make sure to brush the sides as well.  Place a sheet of Fillo on the bottom of the pan and brush it with butter then layer another piece and repeat with 10 layers of Fillo.  Layer one-third of the nut mixture on the Fillo then layer with 3-4 pieces of dough, buttering each layer.  Layer the next third of the nut mixture and repeat with another 3-4 pieces of Fillo.  On the very last layer add about 7-9 sheets of Fillo dough (butter each one well).  Brush top of the last Fillo dough with butter and cut into diamond shapes.  Place a clove bud into the center of each piece.  Bake at 350 degrees Fahrenheit for about 1 hour, until golden brown.  While the Baklava is baking prepare syrup so it has time to cool by the time the Baklava comes out of the oven.

Syrup

2 3/4 cup water

2 cups Sugar

Boil slowly for 15 – 25 minutes then add 1 tablespoon of Lemon Juice (this helps it NOT to form crystals) and 2 tablespoons of honey and let simmer an additional 10-15 minutes.  Let cool completely.

Pour over hot Baklava and cover for 30 minutes with wax paper.  Uncover and let the Baklava set for 7 hours at room temperature before serving.  This ensures that all the syrup has soaked in without making the pastry soggy.  Serve at room temperature.  Try not to refrigerate this dish because it affects the texture and taste.  Makes about 36 diamond-shaped Baklavas.