Fresh

Thanks to Silent Dark for this image

Whether you are Goth or not doesn’t matter. Whether black is in or out this season doesn’t count. What does matter, what does count is color rich foods becoming the norm in meals and snacks. Take a peek at what has been more than a trend in Asia. Yep! It’s been around for centuries, was once reserved for Chinese Emperors and has become popular in Japan over the last two years, spread to Europe and… Finally! has caught on here. Yay!!! Black Food.

Bavaroise of Mango with Forbidden Rice

Thanks to Lotus Foods for This Recipe

By Stephen Durfee, The French Laundry

For the Bavaroise:

1 1/2 cups cream

2 ripe Hayden mangoes, about 12 ounces each

1/2 cup water

1/2 cup superfine sugar

3 tablespoons lemon juice

pinch of salt

1 teaspoon powder gelatin

1/4 cup water

For the Forbidden Rice:

1/2 cup Forbidden Rice

1 1/2 cups water

1 teaspoon salt

1 tablespoon sugar

1/2 pandan leaf, optional (available at Asian markets)

For Garnish:

Diced mango

Diced pineapple

Lime segments

Lightly whip cream and chill it in refrigerator. Peel the 2 mangoes, remove the pits and puree the flesh in a blender. Add water, sugar, lemon juice and salt. Blend thoroughly and strain through a chinois or strainer.

In a 5-quart metal bowl, dissolve the gelatin powder in 1/4 cup water. Place bowl over warm water and soften until melted. Temper the mango mixture into gelatin, adding a little bit at a time and incorporating thoroughly. Fold the mixture into the whipped cream. Pipe or spoon mixture into dessert dishes, and chill 3 to 4 hours.

Combine rice, 1 1/2 cups water, salt, sugar and pandan leaf in a small saucepan and bring to a simmer. Cover, reduce heat and cook until all water has been absorbed, 30 to 40 minutes. Cool to room temperature.

To serve, place a scoop of the black rice on top of each mango Bavarian cream.

Thanks to Jumbo Empanadas for this image and it’s recipe

Lime Cilantro Shrimp Over Black Pasta

Thanks to Chef2Chef for this fresh recipe

Yield: 2 Servings

Ingredients

2 tb Sesame oil
2 tb Lime juice
1/2 ts Minced fresh garlic
1/2 ts Minced fresh ginger
1 Fresh jalapeno pepper;
-seeded, minced
1 lb Fresh shrimp - (10 to 12 oz
-net after peeling and de-veining)

Salt; to taste
8 oz Dried or fresh black ink
-pasta
2 tb Vegetable oil
1 c Thawed frozen petite peas
2 tb Roughly-chopped cilantro
-leaves

Instructions

In a mixing bowl combine the sesame oil, lime juice, garlic, ginger and
minced jalapeno and marinate the shrimp in the mixture for 30 minutes.
While this is marinating bring 1 quart of salted water to a boil for the
pasta and peel and devein the shrimp, leaving the little tail on.
When the pasta is about 5 minutes shy of being cooked, drain the shrimp,
reserving the marinating juices and pat dry.
Heat 2 tablespoons of vegetable oil in a skillet. Saute the shrimp for
2 minutes or until done. Add the peas and reserved marinating juices and
bring the liquid to a boil. Adjust the seasoning. Drain the pasta, divide
it into two serving bowls and top each portion with shrimp. Garnish with
cilantro.
This recipe yields 2 servings.

Posted on January 29th, 2008 by Ruth
Filed under: Fruit, Meat, Pasta, Rice, Seafood, Sweets, Trends