Bourbon Cherry Pistachio Ice Cream

Looking for a fun and slightly grown up ice cream recipe to try out? This Bourbon Cherry Pistachio Ice Cream is perfect: beautifully jeweled with cherries and pistachio, and spiked with a touch of Bourbon.

It’s Food ‘n Flix time again! In this monthly group a host picks a movie of their choice that pertains to food. Everyone watches the movie and then makes a recipe which the film inspired. It can be any recipe you want. This month’s pick is hosted by Kimberly at Coffee and Casseroles and she picked The Witches of Eastwick. My summery recipe inspiration birthed from this film was a Cherry Pistachio Ice Cream. Good thing because as I write this post the expected temperature today is 38 C with the humidex!

Bourbon Cherry Pistachio Ice Cream

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2014 The Best Cheap Ethnic Eatz

It is almost time to ring in the New Year! 2015 is just around the corner and it is filled with wonderful opportunities and changes compared to 2014. Do you have a resolution this year?

The beginning of a new year is also a great time to reflect on what you have accomplished in the year that just passed. My personal list is filled with lots of good new things overall. This positive list includes the many recipes I have had the privilege to share with you. Here are the top 10 most viewed recipes of 2014:

Bahraini Chicken Machboos 2014

Bahraini Chicken Machboos

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Reshteh Polow: Persian Rice with Noodles

It’s time for the MENA (Middle Eastern & North African) Cooking Group. This monthly group has for goal to help us discover the culture and cuisine of the countries found in these parts of the world. The host of the month will choose a savory and a sweet dish from the country and the members pick one dish to make.

This month we are exploring Iran and I chose the Reshteh Polow, or Persian Rice with Noodles

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Mint Basil Pistachio Pesto

Do you grow herbs in your garden? I do but I cook a lot less in the summer so I end up with more herbs than I can handle! A great way to use up a bunch of herbs in one shot is by making a pesto. And let me tell you food blogs are all about pesto right now! I am so amazed by the creativity and variety of pesto out there.

I combined a few recipes to make my own version. I live in a highrise and I have sun only after 3 pm. It can be a challenge for herbs to grow in abundance but mint it never an issue. So of course my pesto with be mint heavy. Check out my Mint Basil Pistachio Pesto recipe.

Mint Basil Pistachio Pesto

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Pistachio Syrup and Cake

In Britney Spears’ famous words: Oops!… I Did It Again! I always forget to take note in my agenda the date of my blog’s anniversary and I get a flash a couple of days, if not a week, later. So here we are, a belated celebratory post. On June 14th Cheap Ethnic Eatz turned 7 years old! No elaborate complicated recipes for this celebration. Instead I present you with what I could call liquid gold. A very precious and rare liquid, here is a homemade recipe for a delectable Pistachio Syrup.

Plus we’ll make a marvelous yet very simple Pistachio Coconut Cake with the left over pistachio meal. And I will be giving away a small bottle of this pistachio syrup, check out the giveaway entry way down below!

Pistachio Syrup meal

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6th Blogiversary: Raw Pesto Spaghetti

Quite another milestone! June 14th was my 6th Blogiversary. Every year I am so grateful and surprised to see how my passion for food and desire to share my discoveries only gets stronger and stronger. I am so proud to be part of this great community of friends and food lovers. And I enjoy discovering what others are concocting in their kitchen just as much…it is an endless source of inspiration. You are all amazing. And thank you for every visit to my blog and all the amazing comments you leave.

This year the celebration will be low key. No elaborate dish, no giveaway, no major fanfare.  I have been fighting a bronchitis (again) for the past 2 weeks so I have not spent a lot of time in the kitchen. But what I would like to share with you is something possibly new to you. After all I think that is what I do best: try to get people to step outside of their safe food box.

pesto spaghetti 035

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Epiphany’s Galettes des Rois Pistachio Style

OK class, today we will have a lesson in religion. January 6th is known as Epiphany, a Christian feast day that celebrates the revelation of Jesus of Nazareth as the living Son of God on earth. Over the centuries the specific events which testify to this revelation have varied a lot but for today’s Western Christians, the feast primarily commemorates the coming of the Magi, with only a minor reference to the baptism of Jesus and the miracle at the Wedding at Cana.

And of course, in some  parts of the world,  a dessert had to be created to celebrate this revelation. In parts of  France people have traditionally  prepared a Galettes des Rois, a cake consisting of puff pastry with almond cream (frangipane) to their celebrations. It is reminiscent of the King Cake found in the American Southern States that celebrate Mardi Gras. Hidden inside the cake you will find a trinket (usually a porcelain figurine) or a dry bean. The person who gets the piece of cake with the trinket becomes the king/queen for the day and will have to offer the next cake. The analogy of the king refers to the three kings drawn to visit Jesus after his birth, bearing gifts of gold, frankincense and myrrh. Often a paper crown accompanies the cake which is placed on the chosen king/queen.

I am not a religious person but by pure coincidence I happened to host a dinner at my place with a few friends on the evening of January 6th so of course I had to make a Galettes des Rois for the fun of it. Without a small porcelain figurine or dry bean in sight I opted for a small button. The crown took the form of a tiara with pink marabou which I happened to have lying around (don’t ask). And since I had a hankering for pistachios this was my nut of choice for the frangipane. Hey traditions only survive with the addition of modern twists!

For my filling I adapted a recipe found on Pham Fatale. Since we were only 4 at the dinner table I made the galettes small enough to ensure there would be no leftovers should the trinket not be found on the first round. If you buy a package of frozen puff pastry this recipe will make 2 galettes of 5 to 6 servings each. You could just make 1 bigger galette, in that case roll you disks out to 12 inches.

Ξ Pistachio Galettes des RoisΞ

5 ounces roasted, unsalted pistachio nuts, shelled
2 eggs, at room temperature
10 tablespoons sugar
8 tablespoons unsalted butter, at room temperature
1/8 teaspoon salt
1 teaspoon vanilla extract
1 egg yolk
1 tablespoon milk
4 x 9 inch disks of puff pastry (1 package of frozen puff pastry 397 gr/14 oz)

Directions:

Place the pistachios in a blender, a food processor or spice grinder and process them until you have a coarse crumbs. Make sure you stop before it turns into nut butter.

Using a handheld mixer, whisk the eggs and 5 tablespoons of sugar for about about 5-6 minutes, until the eggs are a pale yellow and very airy.

Cream the butter with 5 tablespoons of sugar, the salt and vanilla extract. Pour in the egg mixture and the ground pistachios. Gently mix until the batter is smooth.

Using a fork, beat the egg yolk with a tablespoon of milk. Use as your egg wash as described below. Place 2 disks on a baking sheet lined with parchment paper. Lay half the pistachio frangipane on each puff pastry disk, leaving a 1 inch ring of pastry. Brush the ring with the egg wash and place the remaining disks on top. Press the perimeter very tightly together. Using a knife, make decorative cuts on the top disks and brush with egg wash.

Refrigerate the galettes for an one hour. If you skip this step your filling may end up leaking out of the disks while baking (which happened to me). Preheat the oven to 400F, bake 10 minutes, then lower the oven temperature to 350F and bake 20 to 30 minutes or until the top is golden.

And in case you are wondering who was the lucky trinket finder this year. It was me! Yep I have the button in my mouth.