CANNELLONI BOLOGNESE WITH MEAT RAGOUT

CANNELLONI BOLOGNESE WITH MEAT RAGOUT
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This recipe is taken from the book EVERYDAY TO GOURMET

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CHALLAH BREAD PUDDING WITH MOLTEN DARK CHOCOLATE CENTER AND VANILLA CUSTARD CREAM

CHALLAH BREAD PUDDING WITH MOLTEN DARK CHOCOLATE CENTER AND VANILLA CUSTARD CREAM
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This recipe is taken from the book EVERYDAY TO GOURMET

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PAN-SEARED LENTIL CAKES WITH RAISIN, PINE NUT AND LEMON RELISH

PAN-SEARED LENTIL CAKES WITH RAISIN, PINE NUT AND LEMON RELISH

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This recipe is taken from the book EVERYDAY TO GOURMET

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ROASTED ASPARAGUS AND TOMATO SALAD WITH BALSAMIC VINEGAR REDUCTION

ROASTED ASPARAGUS AND TOMATO SALAD WITH BALSAMIC VINEGAR REDUCTION
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This recipe is taken from the book EVERYDAY TO GOURMET

For a gourmet affair, simply prepare the components of this salad and plate them individually by simply aligning the asparagus and trimming them on a sharp angle for an elegant look and a touch of artistry.

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Persimmon Recipe

Sweet And Sour Shrimp With Persimmon

PersimmonDifficulty: easy
Prep time: 6 minutes
Cook time 5 minutes

Makes 4-5 skewers

Ingredients:

1 pound large shrimp, peeled and deveined

1 tablespoon olive oil

1/2 cup white wine vinegar

2 tablespoons honey

3 tablespoons water

1 teaspoon ginger, freshly grated

dash red chili flakes

1/4 teaspoon each salt and freshly ground pepper

1 persimmon, peeled and cut into wedges

2 tablespoons black sesame seeds

20 fresh cilantro leaves

Steps:

Thread 4-5 shrimp on each skewer. In a large sauté pan, heat olive oil on medium-high heat. Quickly sear shrimp skewers 1 minute on each side and transfer to a plate.

In the same pan, turn the heat to low. Add vinegar, honey, water, ginger and chili flakes. Allow liquid to reduce by half, about 2-3 minutes. Turn off heat. Add persimmons and cilantro leaves. Add back shrimp skewers to the sauce to glaze and reheat. Sprinkle with sesame seeds and garnish with cilantro leaves.