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Snacking in the Kitchen

~ Culinary Adventures In & Out of the Kitchen. Recipes, Reviews, Culinary Musings.

Category Archives: Mango

Thai Sticky Rice with Mangoes from Pok Pok Restaurant ~ Dessert

27 Thursday Mar 2014

Posted by snackingkitchen in Breakfast, Cookbook, Cooking, Dessert, Gluten Free, Mango, Recipe, Rice

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Thai Sticky Rice with Mangoes Recipe08

The last time you dined at a Thai restaurant, do you remember what you ordered for dessert?  More likely than not, you enjoyed a bowl of sticky rice, topped with sweet mango.  If you were lucky enough to taste this at a Portland Pok Pok, consider yourself lucky.  This is probably one of the most talked about Thai restaurant in the United States.  Although I haven’t had a chance to eat at Pok Pok yet, I got a chance to try many of its dishes few weeks ago, during my cookbook club meeting.  Our cookbook selection was “Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand” by Any Ricker, JJ Goode, Austin Bush and David Thompson.

Among the dishes, there was pad thai, fried egg salad, pork ribs, and much more.  For my selection, I picked Andy’s recipe for Sweet Sticky Rice with Mangoes and Sesame Seeds, published in Food & Wine magazine.

You can find the full recipe on the site.  I found out, later, that it was different from one published in the book, perhaps an easier, more shortcut version.  In this version, the rice is prepared in the microwave instead of steaming, and there are several ingredients missing, that perhaps could be harder to find at a local grocery store.

As such, I adjusted the Food & Wine published recipe but cutting down on the salt and adding vanilla to the coconut sauce.  I also chose to use black sesame seeds to offer contrast to white rice and yellow mangoes.

You start by combining coconut milk with sugar and salt in a saucepan and simmering it until slightly thickened and the sugar melts.  Feel free to throw in a vanilla bean into the sauce.

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For the rice, you might need to head down to your closest Asian grocery store.  You’re looking for long grain Thai rice, also called sweet, sticky, or glutinous rice.

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Soak the rice for an hour, then rinse it, and cook in the microwave in three stages, until it’s tender.

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Meanwhile, you’ll make the second batch of coconut sauce (i added a vanilla bean to this one as well) with sugar and salt – you will add it to the cooked rice and stir it in until it’s fully absorbed.  Be sure both the rice and the sauce are still warm.

Toast black sesame seeds and peel and slice mangoes.  If at all possible, it’s best to use champagne mangoes.

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Serve the rice in individual bowls along with coconut sauce (the first batch you made), mangoes, and sesame seeds.  I arranged the mangoes over the bowl of rice and sprinkled with sesame seeds – looks like a happy bumble bee, doesn’t it?

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Lemongrass and Ginger Panna Cotta with Mango Chutney

16 Friday Sep 2011

Posted by snackingkitchen in Cooking, Dairy, Dessert, Iowa - Cuisine at home, Mango, Recipe

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I can’t recall the first time I tried panna cotta, the Italian dessert that translates to cooked cream. I do, however, remember the first time I fell in love with panna cotta.  Of all the places to fall in love, my was in the test kitchen of Cuisine at home magazine in Des Moines, IA where I worked for 4 months.  We were cooking a sit down meal for the lucky winners of a fundraiser, and dessert was panna cotta with a fruit compote.  Oh how sweet it was!  Thank you to my favorite Cuisiners, and especially to Sue Hoss!

Panna cotta is a deceivingly simple and light dessert.  In reality, it is quite easy to make, but it is rich in flavor and calories.  This year, I made my first panna cotta, based on the recipe from Cuisine at home magazine – I added lemon grass and ginger, slightly changed the methodology, and quickly cooked mango chutney.  This Lemongrass and Ginger Panna Cotta was part of the 30th Birthday Celebration dinner MangoTomato and I cooked for our dear friend Lera.


Ingredients



Panna Cotta
3 cups heavy cream
3-4 stalks lemon grass, sliced in half and bruised with a knife
5-6 slices of ginger
2/3 cups sugar
1 1/2 teaspoons vanilla
pinch of salt
2 teaspoons gelatin
2 tablespoons cold water
3/4 cup sour cream

Mango Chutney
2 teaspoons butter
2 mangoes, peeled and diced
4 slices crystalized ginger, diced
2 tablespoons brown sugar
splash of Sparkling wine

Directions


1.  Heat heavy cream, lemon grass and ginger in a heavy pot over medium heat.  Stir occasionally, do not boil.  Continue to simmer for about 20 minutes to infuse the cream with lemon grass and ginger aroma.  Strain the cream, and return to the pot.  Add sugar and continue to heat for a few minutes until the sugar melts.  Remove the cream from the heat and whisk in vanilla and salt.

2.  Combine gelatin and water in a small bowl and allow the gelatin to bloom (it will resemble jello once it’s done).  Whisk in bloomed gelatin into warm cream.

3.  Slowly, whisk the cream mixture into sour cream.  Pour the panna cotta mixture into 6 ramekins.  Cover the ramekins with plastic wrap and refrigerate until completely set, about 4 hours or overnight.

4.  Prior to serving the panna cotta, melt butter in a pot.  Add mangoes, ginger and sugar.  Cook about 5-10 minutes until the sugar melts.  Add a splash, or 2, of sparkling wine and reduce to desired consistency.

5.  Remove panna cotta from the refrigerator.  Run a small pairing knife around the edge of the mold and gently dip the mold in a hot water bath, to release the panna cotta.  Invert the panna cotta onto a dessert plate and garnish with mango.

We toasted Lera’s birthday with Novelty Hill Late Harvest 2007!  Happy birthday 🙂

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Tropical Shrimp Ceviche

12 Tuesday Jul 2011

Posted by snackingkitchen in Appetizer, Cooking, Mango, Recipe, Shrimp

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If you can’t afford an airplane ticket to the tropical paradise, I suggest you head out to your local grocery store and pick up a few ingredients instead.

This tropical shrimp ceviche will transport you to the beach.  I promise!  You will feel the sand between the toes and hear the sound of the waves crashing.  What are you waiting for? 


Tropical Shrimp Ceviche (adapted from Whole Foods Market recipe)

Ingredients

1 pound large shrimp, peeled and deveined
1/2 cup finely chopped red onion
zest of 1 lime
1/2 cup lime juice
1/4 cup chopped cilantro
2 champagne mangoes, peeled, pitted and diced
1 cup diced pineapple
2 tomatoes, cored, seeded and diced
2 jalapeño peppers, seeded and finely chopped
2 cloves garlic, finely minced
Black pepper

Directions

1.  Bring a large pot of salted water to a boil. Immerse shrimp in water for 30 seconds – long enough for the shrimp to turn pink.  Remove shrimp right away into a colander and run under cold water to stop the cooking process.  Pat the shrimp dry with a kitchen towel.

Traditionally, the seafood for ceviche is not pre-cooked.  Instead, the acid in ceviche (normally lime or lemon) cooks the protein in the fish naturally.  The reason the shrimp is cooked here is to speed up the process – you can eat this dish as soon as it chills!


2,  Remove shrimp tails and chop shrimp into bite-size pieces.  Combine shrimp with the rest of the ingredients in a large bowl.  Taste and adjust with extra lime juice, if necessary.  Cover the bowl with plastic wrap and refrigerate for 2 hours.

3.  Prior to serving, taste the ceviche one more time.  There will be quite a bit of “juice” on the bottom of the bowl.  I suggest draining the ceviche and discarding the juice.  Serve with extra cilantro and a drizzle of olive oil.



Please eat this right away and do not keep it overnight.  The shrimp will turn mushy and quite unappetizing.


What do you love in your ceviche?

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Indian and Mediterranean Feast at Saffron Grill, Seattle, WA

16 Monday May 2011

Posted by snackingkitchen in Ice Cream, Indian, Lamb, Mango, Mediterranean, Restaurant Review, Seattle

≈ 4 Comments

I have a lovely group of friends in Seattle that I call “My 4th of July Russian Girls.” The nickname for the group was born last year over the 4th of July weekend that we spent together.  I felt as though I was initiated into the group that weekend.  Thanks ladies!

We spent most of that weekend eating and drinking and hanging out.  We continue to eat and drink together.  I’m not going to go into details of our particular taste buds, but let’s just say that sharing a dish containing cilantro and onions will never happen.  Deciding where to eat can be highly challenging and usually leads to heated discussions (slightly over exaggerated).  Our safe places tend to be Pho or Thai.

The last time we got together, I attempted to push our boundaries and suggested we try something a bit more exotic.  Following a 4-way back and forth chat on gmail, we agreed on Saffron Grill -a Seattle restaurant located in Northgate offering “inventive fusion of Indian and Mediterranean cuisine.”  I have shared several meals at the restaurant before and was looking forward to coming back.  I was also very excited to introduce Indian cuisine to one my friends.

When it came to ordering, let’s say we went slightly overboard.  The menu offers plenty of traditional Indian items (curries, tandori, etc), Mediterranean items, and some American options (we couldn’t refuse an appetizer plate of garlic fries with Ranch dressing).

Let us start with tea – there was quite a selection, artistically organized by color!  I ordered a virgin Mojito, and the drink order was completed with a beer and a gorgeous Tropical Sunrise (layered drink of strawberry puree, orange juice and pineapple juice).

The appetizers began to arrive – vegetable samosas (with potatoes and peas), baba ghannoj (smoked eggplant pureed with tahini sauce – by far one of my favorite items of the evening), garlic fries with Ranch dressing (don’t judge), and a complimentary order of garlic naan (hot, fresh out of the oven, fluffy pillow of dough with garlic and ghee).

(Somehow the fries didn’t make it into the photo)

Our entrees ranged from a house salad, to a Mediterranean falaffel platter, Mediterranean Lamb kabob, and two Butter Dishes – vegetarian and lamb.  The Indian virgin of the group, bravely tasted the Indian delicacies, and to her (and my) surprise liked a few!  There’s hope 🙂

How we managed to find room in our stomachs for dessert, is honestly beyond me!  But we did order a plate of mango ice cream with pistachios that was devoured in record time.

Looking forward to many future adventures with my Russian 4th of July Girls.  Ethiopian next time? 🙂

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Saffron has a daily happy hour 2-7pm-one more reason to visit.

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Recipe for a Jamaican Jerk Chicken Salad with Mango and Grapes

15 Friday Apr 2011

Posted by snackingkitchen in Chicken, Cooking, Mango, Recipe, Salad

≈ 4 Comments

I’m not a fan of jerks.  But lately, I’ve done nothing but think and talk jerk.  Confused?  Don’t be!  I’m talking about a Jamaican delicacy – Jerk chicken 🙂  A few days ago I shared with you my culinary experience at Just Jerk in Maryland.  The platter of Jerk chicken, rice & peas, plantains and cabbage was easily large enough to feed two people.  But since everyone else ordered their own food, I had a challenge of eating it all on my own.  Luckily for me, I failed the challenge, and had half the plate of chicken to take home.

The leftovers didn’t stay in the refrigerator long enough.  That same evening, I used the chicken to make Jerk Chicken Salad with Mango and Grapes.  Normally, I would definitely remove the chicken skin when making the salad.  But with the Jerk chicken, a lot of the flavor is actually in the skin – the skin is charred, crisp and delicious.  Thus, I decided to leave it on.  The sweetness of the mango and grapes went really well with the gentle heat of the chicken.  I served a little bit of rice on the side.  Give this salad a try!

Ingredients
Quartered red grapes
Minced red onion
Chopped cilantro
Mayonnaise
Chopped Jerk chicken
Diced mango
Directions
1.  Combine grapes, onion, cilantro and mayonnaise in a bowl.  Mix in some salt and pepper.
2.  Gently fold in chicken and mango.
Optional: add minced jalapeno and fresh lime juice.

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Spring is in the Air – Vegetarian Fresh Spring Rolls with Mango

31 Thursday Mar 2011

Posted by snackingkitchen in Appetizer, Cooking, Mango, Recipe, Vegetarian

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My good friend Valentina was having a get together with her friends to discover the different flavors of hot sauces.  It was to be a pot luck of sorts.  Since I didn’t have a hot sauce to contribute (other than a bottle of Frank’s) I decided to make something that would go well with hot sauces, or could be a palate cooler.

I’ve made Spring Rolls on many occasions (including once at the University Farmers Market with kids).
This time, I decided to add a secret ingredient – mango!  Why you might ask?  The sweetness of mango goes really well with bell peppers and cucumbers, plus it is cooling against the hot sauce.

There’s really no recipe for this.  All you need are a stack of spring roll papers (made from tapioca flour) and a collection of “suffers”.  If you look at the photo above, you will see my selection of English cucumber, carrots, red bell pepper, cilantro, bean sprouts, and mango.

Soak spring roll wrappers in hot water just until they become pliable and translucent (do this one wrapper at a time).  Carefully remove the wrapper and lay over a plate (try to discard as much water as possible).  Lay your toppings in the lower part of the wrapper, in a tight, small pile. 

Warning – try to resist temptation to pile up too many toppings, otherwise the wrapper will rip.

Now it’s time to roll! (Afterall, you are making Spring Rolls).  Pull up the wrapper above the pile of filler ingredients and tuck in the sides.  Do so gently enough not to rip the wrapper, but tightly enough so that the filling does not fall out.  Roll it up and place on a serving plate, seam side down.  

Continue to make Spring Rolls using up the wrappers and filler ingredients.  You might want to lightly drizzle the spring rolls with sesame oil to prevent them from sticking.  The sesame oil will also add a nice toasted rich nutty flavor.

Because the Spring Rolls went with hot sauces, I decided against making a dipping sauce.  If you are looking for a sauce, I would suggest making a mix of peanut butter, Sriracha, lime juice, touch of sugar/honey and sesame oil (you might need to thin out the sauce with water to reach desired consistency).
Give this a try and come up with your own combination of filler ingredients.  Be sure to let me know what you end up using.

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Mango, Avocado & Shrimp Salad with Quinoa

10 Thursday Feb 2011

Posted by snackingkitchen in Cooking, Mango, Quinoa, Recipe, Shrimp

≈ 2 Comments

I am a big fan of going out to eat.  But sometimes this hobby can be quite damaging to the wallet – can you relate?  So for this get together with friends, I proposed cooking together!  Nothing fancy, just using something that I already had in the refrigerator.  I read off the list to Kellie – mango, shrimp, avocado, quinoa.  That was a pretty good start.  Kellie came over with the rest of the ingredients, and the salad came alive!  Enjoy.  Scroll all the way down to see what we had for dessert – thanks, Anna!

Ingredients

1.5 cups cooked quinoa
12 ounces cooked shrimp, chopped
1 mango, diced
1 avocado, diced
1 can black beans, rinsed and drained
1/3 cup chopped cilantro
1 jalapeno, seeded and minced

Dressing
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon cumin
salt and pepper

Directions


1. Combine all salad ingredients in a large bowl.
2. Whisk dressing ingredients in a small bowl and pour over the salad.  Gentle toss to combine.
3. Serve with a dollop of sou cream.

Here’s our decadent dessert 🙂

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First Time in the Pages of Fitness Magazine – Curried Shrimp with Mango Couscous

02 Thursday Sep 2010

Posted by snackingkitchen in Fitness, Mango, Recipe, recipe development, Shrimp, Uncategorized, Writing/Publishing

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Pinch me!  I have my first recipe published in Fitness Magazine September 2010 Edition.  Check out page 146 for Dinner in 20: Grilled Curried Shrimp with Mango Couscous

I was once again contacted by Fitness Magazine.  Here is my latest recipe for the 

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