fresh green salad

Chopped

TED: Four chefs, one chance at a ten thousand dollar prize.  They must create an unforgettable meal using the mystery ingredients provided, or they will be chopped.  Let’s meet our contestants.  First, Chef Angela.

ANGELA: I’m Angela, I’m sous chef at Le Snobbe in Omaha Nebraska.  My specialty is Scottish with an Asian twist.  I need to win this so my parents will take me seriously.

TED: Next we have Chef Madagascar.

MADAGASCAR: I run the Shaggoth Catering Company.  My family came over from Kazantzan to build a better life here, but my brothers all died of the plague the second our house foreclosed.  I need the ten thousand dollars to buy my mother a new kidney.

TED: Chef Bill.

BILL: I’m extremely loud and have a broad range of interests that will do nothing to help me in this competition.  Watch me as I punch the camera with my tattooed knuckles that read FOOD.

TED: And finally, Chef Gooseberry.

GOOSEBERRY: I’m Gooseberry, I live in Los Angeles, and I love vegan food to the point where I won’t eat anything that ingests oxygen.  I see so many people eating meat and it *starts crying* just makes me so sad, I have to win this to show them that there’s a better way.

Ted: Chefs, before you there is a basket of ingredients.  You must use all of them, and your dishes will be critiqued by our panel of distinguished chefs on taste, presentation, and creativity.  If you can’t, you will be chopped.  Please open your baskets.  You must construct an appetizer using shank of unicorn, human hair, ground glass, and puffed cheese snacks. You have twenty minutes.

ANGELA: I see the puffed cheese snacks and I immediately think, haggis.  I run to the pantry and grab chickpeas and Sriracha, to give it a little kick.

GOOSEBERRY: Unicorn!  Whyyyyyy is there meeeeeeat!  (cries) Oh well, I’ll just have to suck it up and make it vegan as possible by pan-searing it and dousing it in chicken broth.

MADAGASCAR: I’m so stoked to see ground glass in the basket.  My mom used to cook with this all the time.  It has sort of a crunchy texture, so I’m gonna make pancakes.

(Shot of Bill looking alarmed and confused)

BILL: Guys…none of these are…food…uhh…

BILL: I just have this wad of human hair in my basket and I’m thinking, what the hell am I supposed to do with this?  But I know unicorn has to be soaked to get the glitter off, otherwise it’ll be way too salty and start sprouting little flowers, so I get that soaking and hope the rest will come to me.

JUDGE ALEX: What a great basket!  But I think it will be a real challenge for our chefs.

JUDGE SCOTT: There’s a lot you can do with puffed cheese snacks, but you’d have to be careful their saltiness doesn’t build on the natural saltiness of the unicorn shanks.  I’m so curious to see what they plan to do with the human hair, which in this basket is a mix of Asian, African, and Caucasian strands.

ANGELA: Some of these hairs are Asian, so I use them to tie the ends of my haggis.  I love showing off my specialty.

MADAGASCAR: Not many people would think to cook and eat a unicorn, but in Kazantzan, you take whatever comes your way.  I take the glitter and I put it into a puree for a sauce with vinegar, making sure to chant the ancient evil incantation over it that will keep it from sprouting.  But I’m running out of time, so I may have slurred some of the words together.

(Madagascar starts bleeding from the nose)

JUDGE ALEX: Ohhh, it looks like he’s reversed the S and the Q in “sesustngsnqsutintan.”  That’s the kind of mistake that could cost him some time.  You have to admire his ambition though.

BILL: I get the unicorn into the grill, but I haven’t even touched my hairball yet.  I remember thinking of a prank my big brother played on me once, so I throw the ground glass into the blender with some ice, vodka, and limoncello.

TED: And there is one minute left remaining!

ANGELA: I haven’t even started plating yet, my haggis isn’t done swelling, but I’m thinking, just get it on the plate.

GOOSEBERRY: I have one minute.  I’m gonna make a fresh green salad to represent my vegan lifestyle, and start making a vinaigrette.

TED: FIVE…FOUR…THREE…TWO…ONE…time’s up, please step back.

MADAGASCAR: I look down at my dish, and I’m pretty proud of what I’ve done.  Then I see that there’s nose blood on the plate.  I need that ten thousand dollars.

BILL: I quickly added the hairball as a garnish.

It’s not gross, it’s gormet

GOOSEBERRY: ohhhh nooo I forgot the unicorn shanks, the glass, the hairball, and the Cheetos (TV EDIT, TOTALLY DIFFERENT VOICE) puffed cheese snacks.  All I have is this red onion salad and white truffle dressing.

ANGELA: If I’d just had five more minutes, this would have been a killer cheese and hair haggis.  *shrugs*

TED: Alright chefs, let’s see what you made. Chef Bill.

BILL: I’ve made for you today a cheese-snack encrusted grilled unicorn shank, with a lemon glass slushie.

JUDGE ALEX (sternly): I love this.  You really handled the glitter beautifully, and the limoncello adds a lot of much-needed acidity to the salty flavors.

JUDGE SCOTT: I don’t like it.  There’s hair on my plate and I hate you.

BILL: It…it was one of the ingredients…

TED: Chef Angela.

ANGELA: Before you today we have a cheese snack and ground unicorn haggis, tied with Asian hairs and garnished with a tarragon and glass crumble.

JUDGE ALEX (sternly): The combination is brilliant, the flavors really play off each other well.  But mine is a little cold in the center, and you can see…I have sprouts.

ANGELA: It’s supposed to do that.  I meant to do that.

TED: Chef Madagascar.

MADAGASCAR: Today I’ve made you a unicorn pancake with a glass crust, and a glitter dipping sauce.

JUDGE SCOTT: I’m not getting any of the human hair.

TED: Tell us why you need to win today.

MADAGASCAR: I need to get my mother a new kidney, as we had to sell her good one to pay for my father’s ransom.  He’s okay now, but times have been hard with just one kidney to share between them.

JUDGE ALEX: There’s blood on my plate.  I can’t eat this.

TED: Chef Gooseberry.

GOOSEBERRY: I’ve made a vegan-friendly dish, with the unicorn, cheese snacks, and the hair omitted.  The glass did not make it onto the plate.

JUDGE SCOTT: This is just red onions and white truffle oil.

GOOSEBERRY: That is correct.

(TV EDIT, SCENE RECONVENES TEN MINUTES LATER)

GOOSEBERRY (with a black eye, sniffling): Thank you chef.

TED: Now whose dish has been put on the chopping block?

(DRAMATIC MUSIC AS WE LOOK AT EVERYONE’S SAD FACE)

TED (revealing Gooseberry’s dish): Chef Gooseberry, you’ve been chopped.

GOOSEBERRY: I was pretty disappointed to get chopped, but I stand by my work, and I’m proud nobody had to eat meat made by my hand. (leaves down the hallway)

TED: Next up, the entree round. WHO (flash to Madagascar) WILL (flash to Angela) BE (flash to Bill) CHOPPED???!!??

Every episode of Chopped

Courtesy of @jadedanddark

TED: Four chefs, one chance at a ten thousand dollar prize.  They must create an unforgettable meal using the mystery ingredients provided, or they will be chopped.  Let’s meet our contestants.  First, Chef Angela.

ANGELA: I’m Angela, I’m sous chef at Le Snobbe in Omaha Nebraska.  My specialty is Scottish with an Asian twist.  I need to win this so my parents will take me seriously.

TED: Next we have Chef Madagascar.

MADAGASCAR: I run the Shaggoth Catering Company.  My family came over from Kazantzan to build a better life here, but my brothers all died of the plague the second our house foreclosed.  I need the ten thousand dollars to buy my mother a new kidney.

TED: Chef Bill.

BILL: I’m extremely loud and have a broad range of interests that will do nothing to help me in this competition.  Watch me as I punch the camera with my tattooed knuckles that read FOOD.

TED: And finally, Chef Gooseberry.

GOOSEBERRY: I’m Gooseberry, I live in Los Angeles, and I love vegan food to the point where I won’t eat anything that ingests oxygen.  I see so many people eating meat and it *starts crying* just makes me so sad, I have to win this to show them that there’s a better way.

Ted: Chefs, before you there is a basket of ingredients.  You must use all of them, and your dishes will be critiqued by our panel of distinguished chefs on taste, presentation, and creativity.  If you can’t, you will be chopped.  Please open your baskets.  You must construct an appetizer using shank of unicorn, human hair, ground glass, and puffed cheese snacks. You have twenty minutes.

ANGELA: I see the puffed cheese snacks and I immediately think, haggis.  I run to the pantry and grab chickpeas and Sriracha, to give it a little kick.

GOOSEBERRY: Unicorn!  Whyyyyyy is there meeeeeeat!  (cries) Oh well, I’ll just have to suck it up and make it vegan as possible by pan-searing it and dousing it in chicken broth.

MADAGASCAR: I’m so stoked to see ground glass in the basket.  My mom used to cook with this all the time.  It has sort of a crunchy texture, so I’m gonna make pancakes.

(Shot of Bill looking alarmed and confused)

BILL: Guys…none of these are…food…uhh…

BILL: I just have this wad of human hair in my basket and I’m thinking, what the hell am I supposed to do with this?  But I know unicorn has to be soaked to get the glitter off, otherwise it’ll be way too salty and start sprouting little flowers, so I get that soaking and hope the rest will come to me.

JUDGE ALEX: What a great basket!  But I think it will be a real challenge for our chefs.

JUDGE SCOTT: There’s a lot you can do with puffed cheese snacks, but you’d have to be careful their saltiness doesn’t build on the natural saltiness of the unicorn shanks.  I’m so curious to see what they plan to do with the human hair, which in this basket is a mix of Asian, African, and Caucasian strands.

ANGELA: Some of these hairs are Asian, so I use them to tie the ends of my haggis.  I love showing off my specialty.

MADAGASCAR: Not many people would think to cook and eat a unicorn, but in Kazantzan, you take whatever comes your way.  I take the glitter and I put it into a puree for a sauce with vinegar, making sure to chant the ancient evil incantation over it that will keep it from sprouting.  But I’m running out of time, so I may have slurred some of the words together.

(Madagascar starts bleeding from the nose)

JUDGE ALEX: Ohhh, it looks like he’s reversed the S and the Q in “sesustngsnqsutintan.”  That’s the kind of mistake that could cost him some time.  You have to admire his ambition though.

BILL: I get the unicorn into the grill, but I haven’t even touched my hairball yet.  I remember thinking of a prank my big brother played on me once, so I throw the ground glass into the blender with some ice, vodka, and limoncello.

TED: And there is one minute left remaining!

ANGELA: I haven’t even started plating yet, my haggis isn’t done swelling, but I’m thinking, just get it on the plate.

GOOSEBERRY: I have one minute.  I’m gonna make a fresh green salad to represent my vegan lifestyle, and start making a vinaigrette.

TED: FIVE…FOUR…THREE…TWO…ONE…time’s up, please step back.

MADAGASCAR: I look down at my dish, and I’m pretty proud of what I’ve done.  Then I see that there’s nose blood on the plate.  I need that ten thousand dollars.

BILL: I quickly added the hairball as a garnish.

It’s not gross, it’s gormet

GOOSEBERRY: ohhhh nooo I forgot the unicorn shanks, the glass, the hairball, and the Cheetos (TV EDIT, TOTALLY DIFFERENT VOICE) puffed cheese snacks.  All I have is this red onion salad and white truffle dressing.

ANGELA: If I’d just had five more minutes, this would have been a killer cheese and hair haggis.  *shrugs*

TED: Alright chefs, let’s see what you made. Chef Bill.

BILL: I’ve made for you today a cheese-snack encrusted grilled unicorn shank, with a lemon glass slushie.

JUDGE ALEX (sternly): I love this.  You really handled the glitter beautifully, and the limoncello adds a lot of much-needed acidity to the salty flavors.

JUDGE SCOTT: I don’t like it.  There’s hair on my plate and I hate you.

BILL: It…it was one of the ingredients…

TED: Chef Angela.

ANGELA: Before you today we have a cheese snack and ground unicorn haggis, tied with Asian hairs and garnished with a tarragon and glass crumble.

JUDGE ALEX (sternly): The combination is brilliant, the flavors really play off each other well.  But mine is a little cold in the center, and you can see…I have sprouts.

ANGELA: It’s supposed to do that.  I meant to do that.

TED: Chef Madagascar.

MADAGASCAR: Today I’ve made you a unicorn pancake with a glass crust, and a glitter dipping sauce.

JUDGE SCOTT: I’m not getting any of the human hair.

TED: Tell us why you need to win today.

MADAGASCAR: I need to get my mother a new kidney, as we had to sell her good one to pay for my father’s ransom.  He’s okay now, but times have been hard with just one kidney to share between them.

JUDGE ALEX: There’s blood on my plate.  I can’t eat this.

TED: Chef Gooseberry.

GOOSEBERRY: I’ve made a vegan-friendly dish, with the unicorn, cheese snacks, and the hair omitted.  The glass did not make it onto the plate.

JUDGE SCOTT: This is just red onions and white truffle oil.

GOOSEBERRY: That is correct.

(TV EDIT, SCENE RECONVENES TEN MINUTES LATER)

GOOSEBERRY (with a black eye, sniffling): Thank you chef.

TED: Now whose dish has been put on the chopping block?

(DRAMATIC MUSIC AS WE LOOK AT EVERYONE’S SAD FACE)

TED (revealing Gooseberry’s dish): Chef Gooseberry, you’ve been chopped.

GOOSEBERRY: I was pretty disappointed to get chopped, but I stand by my work, and I’m proud nobody had to eat meat made by my hand. (leaves down the hallway)

TED: Next up, the entree round. WHO (flash to Madagascar) WILL (flash to Angela) BE (flash to Bill) CHOPPED???!!??

anonymous asked:

hi there - I'm currently preparing to celebrate the upcoming Solstice, but I'm having difficulties preparing activities etc for the people coming, I've found some colouring in forthe kids to do, but they're normally quite good at entertaining themselves, I'm just more worried about the adults. Out of the 20 who are attending, only 2 of us really follow the Pagan path, and she seems to think that we should jump over a fire pit - I've been on Google, but can't find anything - HELP :( <3

Hi there. This might get a bit long but bear with me.

The Bonfire
Traditionally people stayed up all night on Midsummer’s Eve to welcome and watch the sunrise. Bonfires were lit on tops of hills, by holy wells, at places held sacred, to honour the fullness of the Sun. At Litha the bonfire really represents a reflection of the Sun at the peak of its strength. The chosen wood would often be Oak and aromatic herbs were scattered into the fire. People danced around the fires and leap through them.

Herbs
All herbs are reaching their peak at this time of year and thus the fullness of their healing and nurturing potency. Giving a bunch of herbs as a gift on Midsummer Day is wonderful.

Flowers
All of the flower kingdom is reaching its peak, wide open, full of colour, surrendering their perfume. Pick flowers, make bouquets, arrangements or flower crowns. Give them as a gift or use them as decoration.

Have a barbeque
Invite all your family and friends over. Decorate with colors of the sun – yellows, reds, and oranges. Feast on lots of summery food, like watermelons, strawberries, and fresh green salads. Add outdoor games like horseshoes, ladder golf, and backyard volleyball. While you’re at it, set up some kind of water activities – water balloons, super soakers, a pool to splash in. All of these are great outside activities in the heat of summer, and help celebrate the balance between fire and water.

Some food and drink
Honey Cake. Bees are so special, and make that golden nectar we know as honey - a reflection of the life-giving Sun. Honey itself is full of life-giving properties, and a Honey Cake is a perfect way to celebrate Midsummer, or to give as a gift. Make it with locally produced honey if you can. But wherever the honey has come from, think of the land and blossoms and bees that made it.Ingredients:225 gms Butter
250 gms Honey
100 gms Dark Muscovado Sugar
3 Eggs, beaten
300 gms Self-Raising FlourCut the butter into pieces and heat slowly, adding the honey and the sugar. When fully melted, turn up the heart and boil the mixture for one minute. Remove from the heat and allow to cool.Add the beaten eggs to the cooled honey mixture. Sift the flour into a large bowl and beat the liquid honey mixture into it until you have a smooth batter.Pour the mixture into a round lined sponge tin and bake in a preheated oven at 160C for about 50 mins - or until the cake is well-risen and springs back to the touch.Cool on a rack and glaze with a few tablespoons of warm honey.

Midsummer Passion Punch from Hearth & Home Witchery

Leaves from 4 sprigs of mint
¼ cup sugar
4 cups seltzer water
6 cups passion fruit juice
1 lime
ice cubes

Bruise the mint leaves with the sugar in a mortar and pestle. Transfer the mix to your punch bowl. Pour seltzer water and fruit juice over the leaves. Squeeze in the juice of the lime. Add ice cubes. Substitute club soda or sparkling water for seltzer water if desired.

Fairy Nectar

2 cups milk per serving
1 tsp. honey
½ tsp. vanilla extract
cinnamon

Warm milk, be careful not to boil it. In each mug add your honey and vanilla. Sprinkle with cinnamon.

Bright Memories Litha Parfait from Hearth & Home Witchery

1 (2 ¾ ounce) package vanilla custard powder (no bake)
½ teaspoon vanilla
2 cups milk
1 (21 ounce) can pineapple pie filling
2 (3 ounce) packages cream cheese, softened

In sauce pan prepare custard according to the package directions using the milk. Remove from heat. Gradually stir cheese into hot mixture, mixing well. Stir in vanilla. Chill custard mixture and pie filling separately until ready to serve. When ready to serve, spoon alternate layers of mixture and pie filling into parfait or juice glasses. Top with some type of berries if desired.

These are just some suggestions. Being outside and with friends and family is already enough of a celebration. Put on some music or have a drum or dance circle if everyone wants to. Remember to include the children in your activities as well, being together is important.

Hope this helps you a bit.

-A


SERVES 6  PREP 10 MINUTES  BAKE 40 MINUTES

Crustless Quiche with Garden Peppers and Lemon Garlic Sauce  

Make your spring brunch more exciting with this light and flavorful quiche! It is topped with a zesty lemon garlic sauce that sets it apart from other savory breakfast favorites. Enjoy it alone, or pair it with a fresh green salad or cup of soup.

SERVINGS: 6

TIME TO TABLE:
10 minutes prep, 40 minutes baking.

INGREDIENTS:
¼ cup chopped yellow bell pepper
¼ cup chopped orange bell pepper
¼ cup chopped Anaheim pepper
2 green onions, sliced
½ cup provolone cheese
1 tablespoon chopped fresh parsley
5 large eggs
1 cup milk
Zest of 1 lemon
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground black pepper

Lemon Garlic Sauce:
½ cup sour cream
1 teaspoon freshly squeezed juice from a lemon
Zest of 1 lemon
1 teaspoon grated fresh garlic

PREPARATION

1. Preheat the oven to 350 degrees F. Grease a 9-inch pie pan with olive oil or non-stick cooking spray.

2. Sprinkle the bottom of the pie pan evenly with the peppers, green onions, cheese and parsley.

3. Add the eggs, milk, lemon zest, salt, garlic powder and black pepper to a blender. Puree for 20 to 30 seconds, until the ingredients are blended and become frothy.

4. Pour the egg mixture into the pie pan. Place the pan on a baking sheet. Bake for 35 to 40 minutes, or until the center of quiche is set and the top is slightly browned. Let cool for 5 to 10 minutes.

5. To prepare the sauce, stir together the sour cream, lemon juice, zest and garlic in a small bowl.

6. Use a knife and carefully go around the edge of the quiche to separate it from the inside of the pan. Cut the quiche into 6 slices. Top each slice with about 1 tablespoon of lemon garlic sauce before serving.

Crustless Quiche with Garden Peppers and Lemon Garlic Sauce  

Make your spring brunch more exciting with this light and flavorful quiche! It is topped with a zesty lemon garlic sauce that sets it apart from other savory breakfast favorites. Enjoy it alone, or pair it with a fresh green salad or cup of soup.

SERVINGS: 6

TIME TO TABLE:
10 minutes prep, 40 minutes baking.

INGREDIENTS:
¼ cup chopped yellow bell pepper
¼ cup chopped orange bell pepper
¼ cup chopped Anaheim pepper
2 green onions, sliced
½ cup provolone cheese
1 tablespoon chopped fresh parsley
5 large eggs
1 cup milk
Zest of 1 Paramount Citrus lemon
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground black pepper

Lemon Garlic Sauce:
½ cup sour cream
1 teaspoon freshly squeezed juice from a Paramount Citrus lemon
Zest of 1 Paramount Citrus lemon
1 teaspoon grated fresh garlic

PREPARATION

1. Preheat the oven to 350 degrees F. Grease a 9-inch pie pan with olive oil or non-stick cooking spray.

2. Sprinkle the bottom of the pie pan evenly with the peppers, green onions, cheese and parsley.

3. Add the eggs, milk, lemon zest, salt, garlic powder and black pepper to a blender. Puree for 20 to 30 seconds, until the ingredients are blended and become frothy.

4. Pour the egg mixture into the pie pan. Place the pan on a baking sheet. Bake for 35 to 40 minutes, or until the center of quiche is set and the top is slightly browned. Let cool for 5 to 10 minutes.

5. To prepare the sauce, stir together the sour cream, lemon juice, zest and garlic in a small bowl.

6. Use a knife and carefully go around the edge of the quiche to separate it from the inside of the pan. Cut the quiche into 6 slices. Top each slice with about 1 tablespoon of lemon garlic sauce before serving.

Herb of the Week-Stork's Bill (Wild Geranium)

COMMON NAMES

Geraniums
Pelargonium
Stork’s Bill
Sweet-scented Geranium
Geraniums are aromatic perennially growing plant species that are found in a wide variety of forms, dimensions, colors, and scents. Subject to the cultivars or species, these plants, which are grown as annual plants in the northern gardens, can have different aromas resembling a rose, apple, mint, cinnamon, lemon, pineapple, camphor, coconut, orange, lime, or nutmeg. Mostly indigenous to the southern regions of Africa, aromatic geraniums grow to a height of anything between 0.3 meter (one feet) to 1 meter (three feet).

The leaves of these perennials differ significantly in their form, dimension and even in texture subject to the cultivar or species. While the leaves of a number of species are intensely cut similar to those of the oak leaves, there are others that are very delicately cut akin to ferns. There are some types whose leaves are curled or crinkled similar to those of parsley. Aromatic geranium leaves may either by delicate or even strong, clammy or hairy. Then again, some species of scented geraniums have pale green leaves, while others have deep green leaves. In addition, the leaves may also have grayish-green hue and all the species have their characteristic aroma and flavour.

Keep reading

Riverhead Table: BIG MAGIC and EAT PRAY LOVE

How do you design one meal around the concept of creativity? That’s the challenge we faced when we found out we would be sharing our next #RiverheadTable with internationally beloved and bestselling author Elizabeth Gilbert to celebrate the paperback release of her latest book BIG MAGIC. We tossed a few ideas around before Liz’s brilliant editor, Rebecca Saletan (who you’ve probably seen in other #RiverheadTable posts like this one), suggested we focus on color. Bingo. After all, BIG MAGIC’s cover art depicts a literal explosion of vibrant color, and the book itself is all about finding the courage to pursue your boldest creative impulses. And is there no more colorful cuisine than that of South East Asia, which also happens to be a region Elizabeth Gilbert explored in a little book called Eat Pray Love?

With an arsenal of recipes in hand for brightly hued curries, sunny saffron rice, fruit sorbet and more, two carloads of Riverhead staffers drove out to Elizabeth’s beautiful home in Frenchtown, NJ for a day of creative cooking!

Thanks as always to our friends at Jones of Boerum Hill for our custom Riverhead aprons, and a special shout out to Rosa and Emily of Marie Claire! They bravely rolled up their sleeves to peel shrimp and crack coconuts (on the sidewalk with a hammer) alongside us. If you somehow didn’t catch their epic Facebook Live tour of Elizabeth’s house then you should definitely do that here ASAP. 

We hope you’ll try one or all of these recipes for your next book club or dinner party! If you do, don’t forget to tag us using @riverheadbooks and #RiverheadTable.

THE MENU

Fresh green salad with edible flowers

Paneer Makhani (Indian cheese in butter-tomato sauce)

Baked tandoori shrimp

Basmati Rice with Cinnamon Saffron

Chapati bread

Coconut, red chili and mint coriander chutney

Cucumber-mint raita

Homemade blueberry, strawberry and mango sorbet

Hibiscus tea

Lots of white and red wine, because why not?

FRESH GREEN SALAD WITH EDIBLE FLOWERS (6 servings; 5 minutes total cooking time) From Martha Stewart Living

1 teaspoon red-wine vinegar

1 teaspoon Dijon mustard

3 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

12 cups tender baby salad greens (about 5 ½ ounces)

1-2 packages edible flowers (We bought ours from the lovely folks of Windfall Farms!) 

Combine vinegar and mustard in a bowl. Gradually whisk in oil, then season dressing with salt and pepper. Toss dressing with greens and top with flowers. Serve immediately.

Elizabeth Gilbert and a very colorful BIG MAGIC-inspired salad.

Emily from Marie Claire using a widely used method called “hammer and sidewalk” to open coconuts for our chutney recipes.

NOTE: You’ll need a good blender or Vitamix for the following chutney recipes! And if you don’t yet know what “tempering” means, we suggest reading this helpful NPR article before you begin. It never hurts to learn new cooking techniques, especially when they are integral to a culture’s cuisine!

SOUTH INDIAN COCONUT CHUTNEY (makes approx. 1 cup; 10 mins total prep/cooking time)

Ingredients:

1 cup of grated coconut (We cracked open fresh coconut but pre-packaged is also fine. No judgment here.)

¼ cup of roasted Bengal

3-4 of green chilies

1/2″ piece of ginger

2 tbsp of chopped cilantro

3 tbsp plain whole-milk yogurt

For tempering:

1 tsp of oil

½ tsp mustard seeds

¼ tsp cumin seeds

1 tsp of urad dal

¼ tsp of asafoetida or hing

1 of dry red chili, torn into halves

1 sprig curry leaves

Grind together the coconut, Bengal gram, ginger, coriander, green chilies and salt. Add about 3-4 tbsp of water until you get a smooth consistency. Add yogurt and mix well. Next, heat oil for tempering in a pan and add the ingredients for tempering in the order listed above. When the mustard seeds start to pop, dunk the contents into the yogurt mix and stir.

RED CHILI CHUTNEY RECIPE (makes approx. 1/3 cup; 10 mins total prep/cooking time)

Ingredients:

1 cup of peeled and sliced shallots

10-12 dry red chilies (you can add less or more, depending on how spicy you like things!)

1 pinch of asafoetida or hing

1 small piece of tamarind (or 1 tsp tamarind paste)

1-2 tsp of salt (adjust to taste)

2 tsp of oil

1 clove of garlic

Heat the oil in a pan and add the chilies. Keep the flame on low and fry for one minute until the chilies start to look glossy and smell roasted. Remove the chilies and add the sliced shallots to the same pan. Fry until golden. Add the hing, garlic and salt. Stir and then turn off the flame. Add the tamarind. Cool completely and grind with the chilies in the blender until it becomes a smooth paste.

 Art Director Helen Yentus considers a piece of tamarind.

MINT CILANTRO CHUTNEY (makes approx. 1 cup; 10 mins total prep/cooking time)

Ingredients:

2 cups of fresh cilantro leaves

1 packed cup of mint leaves

2-3 green chilies

¼ cup chopped onions

2-3 cloves of garlic

1 pinch cumin

1 heaping tsp chaat masala

¼ tsp sugar

A squeeze of lemon or lime juice

Adding a little bit of water a time, grind all ingredients together to a smooth chutney. Taste as you go along and adjust the ingredients (even adding salt, if you prefer) until you reach a flavor you like.

Publicity Director Jynne Martin gives the mint cilantro chutney a nudge. 

CUCUMBER-MINT RAITA (Makes approximately 8 servings; 15 min for prep + 2 hrs minimum refrigeration) From Bon Appétit

Ingredients:

1 large unpeeled English hothouse cucumber, halved, seeded, coarsely grated

2 cups plain whole-milk yogurt

¼ cup packed chopped fresh mint

1 tsp ground cumin

¼ tsp plus pinch of cayenne pepper

Salt and pepper 

Wrap the grated cucumber in a kitchen towel and squeeze until dry. Whisk the yogurt, mint, cumin, and ¼ teaspoon cayenne pepper in medium bowl. Add cucumbers and toss well. Season raita to taste with salt and pepper. Cover and refrigerate at least 2 hours. (You can also refrigerate it up to one day ahead of time.) Sprinkle the finished raita with a pinch of cayenne pepper before serving.

BASMATI RICE WITH CINNAMON SAFFRON (Makes approximately 4-6 servings; 10 min prep; 3 hrs inactive time; 37 mins cooking time)

From Madhur Jaffrey’s “From Curries to Kebabs: Recipes from the Indian Spice Kitchen” 

Ingredients:

1 tsp saffron threads
3 tbsps hot milk
¼ tsp ground cardamom
¼ tsp sugar
2 cups basmati rice
2 tbsps corn, peanut, or olive oil
2 medium cinnamon sticks
2 2/3 cups water
1 teaspoon salt

Place the saffron on a piece of foil. Fold some of the foil over the saffron and crush it with a rolling pin or wooden potato masher. Put the crushed saffron in a small cup. Add the hot milk, cardamom, and sugar. Mix with a small spoon and set aside for 3 hours. (NOTE: We definitely did not let the saffron sit for 3 hours and the flavor came out great. You should be fine after an hour!)

Put the rice in a large bowl and wash in several changes of water. Drain well then add fresh water to cover generously. Leave to soak for 30 minutes. Drain well again. 

Pour the oil in a heavy, lidded pan that will just hold the cooked rice comfortably and set over medium heat. When the oil is hot, put in the cinnamon sticks. Stir for 10 seconds, then add the rice. Reduce the heat to medium-low and stir the rice around until the grain look translucent, about 2 minutes. Add 2 2/3 cups of water and the salt. Bring to a boil. Cover. Reduce the heat to very, very low and cook for 25 minutes. Turn off the heat. Carefully lift the lid and quickly dribble the saffron milk in any haphazard pattern. Quickly cover again and leave for 10 minutes. Mix the rice very delicately with a slotted spoon before serving.

TANDOORI SHRIMP RECIPE (Makes 4 servings; 40 mins prep time; 10-15 minutes cooking time) 

Ingredients:

Bamboo skewers, soaked in water before using

1 lb shrimp, shelled and deveined, tails on (tiger prawn preferred)

Olive Oil, for basting

½ tbsp chopped cilantro

1 lime, cut into wedges 

Marinade:

1/3 cup whole-milk yogurt

1 tsp finely minced garlic

½ tsp Garam Masala

¼ tsp chili powder

2 tbsps lime juice

1 tbsp oil

1 ½ tsps salt or to taste

¼ tsp turmeric powder

Red coloring, optional 

Mix all marinade ingredients in a medium or large bowl. Stir well. Add the shrimp to the mixture and marinate for at least 30 minutes, or best for two hours. Thread the shrimp onto the bamboo skewers, set aside. Line a large baking sheet (or two medium sheets) with aluminum foil or parchment paper and arrange the shrimp skewers in a single layer. Using a small brush, baste both sides of the shrimp with the oil. Roast for 10 minutes or until the shrimps are cooked. Broil for 1 minute or until the top surface is slightly charred. Remove from the oven, garnish with chopped cilantro and serve immediately with lime wedges.

MADHUR JAFFREY’S FRESH INDIAN CHEESE IN BUTTER-TOMATO SAUCE (Paneer Makhani)

(Makes 15-20 servings; 30 mins prep time; 15 mins cooking time) 

Ingredients:

3 lbs fresh Indian cheese (paneer), cut into chunky cubes (pictured above)

6 cups (2 28-oz cans) tomato puree

4 fresh tomatoes, peeled, seeded, and chopped

1 quart heavy cream

3 tbsp peeled and finely grated fresh ginger

4 tsp garam masala

3 tbsp lemon juice

2 tsp sugar

4 fresh hot green chilis, finely chopped

2 tbsp salt

1 tsp red chili powder

1 tbsp ground cumin

4 tbsp dried fenugreek leaves (kasuri methi), crumbled (optional)

freshly ground black pepper

1 stick unsalted butter

4 tbsp olive or peanut oil

2 tsp whole cumin seeds

1 cup chopped fresh cilantro 

Combine the tomato puree, cream, ginger, garam masala, lemon juice, sugar, green chili, 1 tbsp of the salt, chili powder, ground cumin and fenugreek leaves in a large mixing bowl. Stir thoroughly and set aside. Put the cubed cheese into another bowl. Add 1 teaspoon salt and some black pepper. Toss well to mix. Put the butter, oil and cumin seeds in a medium, non-stick pan and set over a medium heat. Put all the cheese cubes in the pan in a single layer and brown them very lightly on at least two sides. Pour the tomato sauce over the top and carefully stir to mix. (Use two pans if it looks like the sauce will overflow.) Bring to a simmer, then heat very gently for 4–5 minutes, stirring with a light hand as you do so. Sprinkle the fresh coriander over the top before serving.

Director of Marketing Kate Stark peels ginger for our blueberry ginger sorbet.

NOTE: You’ll need a good blender or food processor, plus an ice cream maker for each of the following sorbet recipes! 

BLUEBERRY GINGER SORBET (Makes approx. 3-4 cups; 40-50 mins active cooking time; 4 hours total)

Ingredients:

4 cups blueberries, washed (about 1 ¼ pounds)

2 tbsp minced ginger

¾ cup sugar

2 tsps lemon juice, to taste

¼ tsp kosher salt, to taste

Purée blueberries and ginger in a blender or food processor until smooth. Add sugar and blend for 30 seconds. Add lemon and salt, blend, and adjust to taste. Strain purée into a bowl and transfer to refrigerator; chill for 2 to 3 hours until very cold. Churn sorbet in ice cream maker according to the manufacturer’s instructions. Transfer sorbet to freezer to firm up for 2 to 3 hours before serving.

MANGO SORBET (Makes approx. 3-4 cups; 40-50 mins active cooking time; 4 hours total) 

Ingredients:

4 ½ to 5 cups ripe mangoes, peeled and diced (about 2 pounds)

¼ cup water

¾ cup sugar

1 tsp lime juice, to taste

½ tsp kosher salt, to taste 

Put diced mangoes in the blender with water and blend on high speed until very smooth, about 30 seconds. Pour through a fine-mesh strainer into a large measuring cup, pushing purée through strainer with a spoon, until you have 3 cups of purée. Reserve remainder for another use. Transfer strained purée into a large bowl and whisk in sugar until well dissolved. Whisk in lime juice and salt in small increments, adding more to taste. Chill purée in refrigerator until very cold, 2 to 3 hours. Churn in ice cream maker according to the manufacturer’s instructions, then transfer to airtight container and chill in freezer at least 4 hours before serving.

STRAWBERRY SORBET (Makes approx. 3-4 cups; 40-50 mins active cooking time; 4 hours total) 

Ingredients:

2 quarts strawberries (about 2 ½ pounds)

1 cup sugar

2 tsps lemon juice, to taste

½ tsp kosher salt, to taste

Remove tops from strawberries and purée in a blender or food processor until smooth. Add sugar and blend for 30 seconds. Add lemon and salt, blend, and adjust to taste. Strain purée into a bowl and transfer to refrigerator; chill for 2 to 3 hours until very cold. Churn sorbet in ice cream maker according to the manufacturer’s instructions. Transfer sorbet to freezer to firm up for 2 to 3 hours before serving.

HIBISCUS TEA (Makes 2 quarts; 5 mins prep time; 25 minutes “cooking” time)

Ingredients:

2 quarts water

¾ to 1 cup sugar (depending on how sweet you would like it to be)

1 cup dried hibiscus flowers

½ cinnamon stick (optional)

A few thin slices of ginger (optional)

Allspice berries (optional)

Lime juice (optional)

Orange or lime slices for garnish

Put 4 cups of the water and the sugar in a medium saucepan. Add cinnamon, ginger slices, and a few allspice berries if you would like. Heat until boiling and the sugar has dissolved. Remove from heat. Stir in the dried hibiscus flowers. Cover and let sit for 20 minutes. Strain into a pitcher and discard the used hibiscus flowers, ginger, cinnamon, and allspice berries. Add remaining 4 cups of water (or if you want to chill the drink quickly, ice and water) to the mixture, then chill. Alternatively, you can add ice and chilled soda water for a bubbly version. Add a little lime juice for a more punch-like flavor. Serve over ice with a slice of orange or lime.

***

It was a gorgeous evening and our hostess happened to have the most beautifully decorated wrap-around porch, so we decided to have an outdoor dinner party! Our BIG MAGIC / EAT PRAY LOVE meal was feast for the eyes as well as for our hungry bellies. Keep scrolling to see more behind the scenes photos from our day with Elizabeth Gilbert. 

Senior Publicity Manager Liz Hohenadel sets the #RiverheadTable on Elizabeth Gilbert’s porch.

Head Designer Taylor Grant, Associate Publicity Al Guillen and Marketing Manager Mary Stone prep the shrimp!

Rosa of Marie Claire in one of our custom made Jones of Boerum Hill aprons.

Celebrating BIG MAGIC in paperback!

Liz and Liz (ha!) decorate the salad with edible flowers.

Our hostess with the mostess. Let’s eat!

The full #RiverheadTable team :)