Category archives for: Recipes

Bijou French Bistro’s Tarte aux Fruits with Lemon Curd

Tarte aux Fruits with Lemon Curd Serves: 6-8 Ingredients: Tart Shell 3 cups all-purpose flour 1 cups powdered sugar ¾ teaspoon salt 16 tablespoons (2 sticks) butter, cold and cubed 1 ½ teaspoons baking powder 1 ½ ounces water 4 egg yolks Lemon Curd ¾ cup lemon juice ¾ cup sugar ¼ teaspoon salt 2 [...]

Curious Fork’s Salted Chocolate Chip Cookies

Makes 25 • 2 1/3 cups plus 1 Tablespoon all-purpose flour (cup for cup or other gluten-free blend) • 3/4 teaspoon baking soda • 1 teaspoon kosher salt • 5 ounces 55 percent chocolate, cut into chip-sized pieces • 5 ounces 70 percent to 72 percent chocolate, cut into chip-sized pieces • 8 ounces (2 [...]

Café Cantata’s Gluten-Free French Toast

Serves 4 people Batter: • 2 cups heavy cream • 5 egg yolks • 1/3 cup brown sugar • 1 Tablespoon Captain Morgan Rum • 1 Tablespoon vanilla extract Mix all ingredients together Cut 8 slices of gluten-free cinnamon raisin bread, approximately 1″ thick. Marinate in batter for about 7-8 seconds. Set oven to 300 [...]

Habañero BBQ Shrimp Flatbread

Habañero BBQ Shrimp Flatbread INGREDIENTS • 1 naan • ½ cup Monterey Jack cheese • 8 pieces shrimp, prepped • 1 ounce grilled red pepper, sliced • 1 Tablespoon barbecue sauce • 5 to 7 fresh cilantro leaves • ½ teaspoon olive oil • 1 teaspoon habañero honey barbecue sauce 1.    To prep shrimp, butterfly [...]

Richard Walker’s Famous Apple Pancake

Richard Walker’s Famous Apple Pancake • 1 cup water • 1/2 cup whipping cream • 4 teaspoons skim milk powder • 6 eggs • 1/2 cup confectioner’s sugar • 1 3/4 cup flour • 2 teaspoons salt • 1/16 teaspoon grated nutmeg • 1/2 cup clarified butter • 2 large Granny Smith apples, peeled, cored [...]

Solana Beach Fish House Curry Sauce

INGREDIENTS 1 ounce minced garlic 2 ounces chopped onion 2 ounces chopped tomatoes 2 ounces chopped cilantro 1 ounce chopped jalapeño (optional) Dash of vinegar Pinch of salt Pinch of pepper 1 ounce curry powder Method: Saute all ingredients in a pan on medium heat until cooked.

Cafe Merlot’s Bresaola Salad

Bresaola Salad ·         8 cups arugula ·         1 lemon, juiced ·         1 fl. oz. olive oil ·         1 tsp. salt ·         5 oz. parmesan cheese ·         10 oz. prosciutto ·         8 oz. sliced artichoke hearts ·         4 sprigs rosemary ·         6 sprigs chopped Italian parsley ·         6 oz. capers ·         1 fl. oz. balsamic vinegar [...]

Gluten-Free Vegan Banana, Peanut Butter and Chocolate Chip Cookies

Gluten-Free Vegan Banana, Peanut Butter and Chocolate Chip Cookies • 3 large, very ripe bananas • ½ cup creamy peanut butter (or Nutella for gluten-free only) • 1 Tablespoon coconut oil • 2 Tablespoons agave • 1 teaspoon vanilla extract • 2 ½ cups gluten-free oats • 1 teaspoon baking powder • ¼ teaspoon cinnamon [...]

Athens Market Cafe Moussaka

Moussaka  Baked Eggplant Casserole INGREDIENTS 1 ½ lbs. lean ground beef                                       Chopped Parsley 1 clove minced garlic                                             4 tablespoons butter 1 ½ teaspoons salt                                                   3 medium eggplants ¼ teaspoon pepper                                                  1 cup tomato sauce 2 chopped onions                                                    Grated Romano or Mizithra cheese 4 medium zucchini                                                   Vegetable oil METHOD: Add Garlic, salt and pepper to ground [...]

Café 21’s Rabbit Brine

Ingredients 1 Rabbit, halved 1 Cup of Water 1 Cup of Pineapple Juice 2 tbsp of Salt 2 Thyme sprigs .5  cup of smashed lemongrass Instructions: Mix the water, pineapple juice, salt, thyme and lemongrass in a bowl. Pour the mixture over the rabbit and let brine for 24 hours. Set the oven at 375 [...]

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