Recipes By Gabsimonelouise
7 recipes found
Quince-Rosewater Sorbet
My mom brought me a bag of quince from Southern California. Little did I know that quince grow in Denver too...I recently spotted a tree in someone's front yard. I may just have to go knock on their door and be all like, "Um, are you going to use all those...?"
Sweet Corn Ice Cream
Nothing beats Colorado sweet corn! A dry climate means the corn is less watery, making each kernel pack a more sugary, corn-y punch. I like to serve a scoop of this ice cream on top of half a grilled peach!
Palisade Peach and Hatch Chile Jam
Palisade Peach from Colorado, and Hatch Chile Jam from New Mexico, pair so well together it can't be a coincidence that their seasons parallel. Try this recipe.
Thai Sticky Rice with Tropical Fruit
A simple, creamy coconut milk pudding that is a traditional Thai dessert. Yes, it is cooked in the microwave, but this gives the rice its perfectly al dente, shiny, and sticky quality that you are aiming for. The palm sugar is interchangeable with other sugars, and choose your favorite tropical fruit to accompany the rice. However, the Thai sticky rice is essential! Another sticky rice will do (I've used black sticky rice), but you can't beat the Thai stuff.
Salmon with Lemon Cream and Pea Shoots
These three items just seemed to go together, and it is fun to experiment with more unusual early-season produce!
Teriyaki Chicken Skewers
A quick and easy summer recipe inspired by the tasty chicken kabobs freshly grilled at the farmer's market in San Luis Obispo, CA.
Chocolate-Coconut (Choconut!) Mousse
I created this vegan delight while making David Lebovitz's Chocolate-Coconut Sherbet (from Ready for Dessert). When removing the chilled sherbet batter from the fridge, I noticed it had slightly solidified and the texture was quite silky. I figured the addition of coconut oil would help solidify it even more, and using only coconut cream would be the key to perfect silkiness. My guesses were correct, and voila, Choconut Mousse!