Banana Coconut Creme Brulee

A journalist contacted me this week and asked if she could use my crème brulée photos. Not that I need much prompting, but it got me thinking of crèmes brulées and I thought I could try out some new flavors.

I happened to have baby bananas in the house, along with some leftover shredded coconut from making lima bean curry. The mini bananas come from Guatemala. They are very sweet and flavorful. I caramelized them in sugar and used them as garnish. I flavored the custard with the shredded coconut, rum and banana extract. The result is a very pleasant dessert using ingredients that are available this season. Can't wait for spring to experiment with more flavors!

Lima Bean Masala (Indian Butter Bean Curry)

Lima beans, also known as butter beans, are legumes that are a great source of cholesterol-lowering fiber and protein. They have a wonderful buttery, starchy texture and are quite filling. At our home we make a lima bean curry that is eaten with paratha (flat Indian bread). The gravy used is the standard yogurt and caramelized onion combination flavored with Indian spices.

I used frozen lima beans in this dish. Frozen vegetables are picked at the peak of ripeness and are as close to fresh as you can get without growing them yourselves or finding a local supplier. I never use dried lima beans so no soaking is required with these. That means a faster cooking time, which is always nice.

Tofu Miso Soup

Tofu miso soup is very soothing. My little munchkin caught a bad cold and I thought the simple, clear broth would help with her congestion. To make the soup, I started by preparing a kombu dashi (Japanese stock) with fresh ginger. To make the traditional non-vegetarian version, just add shavings of bonito flakes, or dried and fermented tuna.

Once the stock was ready, I seasoned it with white miso paste. No salt is necessary as the miso paste is already well seasoned. Miso soup can be served with cubed tofu and accompanied with other vegetables such as soybean sprouts, enoki and shiitake mushrooms or baby spinach.

Miso paste is a fermented rice and soybean combination. I chose white miso paste which is fermented for a few weeks as opposed to regular miso (several months). I find the flavor to be less salty with a subtle sweetness. Don't be frightened by the size of miso containers sold in markets. Miso paste stores well in the refrigerator and you can make other dishes with it such as Asian salad dressing, other soup broths and vegetarian gravy.

Lyonnaise Potatoes

Pommes de terre lyonnaises is a crisp, yet tender potato dish. The potatoes are parboiled for faster cooking before being sautéed in butter. Sliced caramelized onions and parsley are added to the dish for color and a mild contrast of flavor. These potatoes are the perfect accompaniment to meat. I recently served them with lamb chops.

Lyonnaise potatoes originated in the city of Lyon which is located in East-central France in the region called Rhône-Alpes. The region is famous for being one of the main centers of French gastronomy. It has produced several beloved French dishes, such as coq au vin and marrons glacés. I haven't made a lot of dishes from Lyon in the past, but that will soon change. Bon appétit, and stay tuned!

Lamb Chops with Kumquat Walnut Crust

Lamb chops are great on their own, but this walnut and kumquat flavored crust takes them to another level. I love the crust so much, I could eat it on its own. The fragrant zest of the kumquats pairs very well with the roasted and ground walnuts.

To ensure that the meat is juicy and very tender, I marinated the lamb in a Cabernet Sauvignon marinade mixed with my usual meat tenderizer ingredient (green papaya) before adding the crust. This recipe takes some time, but your efforts will be rewarded.

Our kumquat tree has produced a bumper crop this season, and I'm taking full advantage of the fruits of our labor. Stay tuned for more recipes that feature this wonderful and unique citrus.