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KAROO’S CAPE MALAY STEW WITH SHRIMP

This is a delicious curry-based dish with assorted seasonal vegetables, perfect for anytime of the year. FOR THE SHRIMP: 4 to 6 medium shrimp 1 tablespoon Karoo stew base (or make your own as shown below) ¼ cup coconut milk ½ to 1 cup mixed vegetables of your choice FOR THE STEW BASE: ¼ teaspoon curry powder Pinch of ground…

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LEMON RICOTTA PANCAKES

(Makes about 12 to 14 pancakes) 1 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt ¼ cup sugar 1 cup ricotta cheese, drained ½ cup buttermilk 3 eggs, separated 1 teaspoon vanilla ½ cup butter, melted and cooled plus more for greasing griddle 2 tablespoons lemon zest Preheat the griddle to 375°F. Whisk together…

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CEDAR PLANKED SALMON

FOR THE VINAIGRETTE: 2½ cups red wine vinegar ½ cup sugar ¼ cup red onion, peeled and sliced thin ½ shallot, peeled and sliced thin 2 tablespoons honey 1½ tablespoons Dijon mustard 3 garlic cloves, peeled and sliced 2–3 teaspoons kosher salt ½ teaspoon chopped fresh thyme ¼ vanilla bean, split and seeds scraped Pinch ground black pepper ⅔ cup…

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LOBSTER BENEDICT

FOR THE DIJON BEURRE BLANC: 1 cup dry white wine, such as sauvignon blanc ¼ cup sliced shallots 2 tablespoons champagne vinegar 1 tablespoon Dijon mustard Zest from 1 lemon, plus 2 tablespoons juice 2 sprigs fresh thyme 1 bay leaf ¼ cup heavy cream 1 cup (8 ounces) cold unsalted butter, cut in cubes Pinch sea salt 2 slices…

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