Posts Tagged ‘Dave Lieberman’

I made a special dinner tonight for Ted and myself, courtesy of Dave Lieberman from the FoodNetwork recipes.  For Ted, I made Braised Hoisin Beer Short Ribs with Cabbage and Sesame Snow Peas.  For myself, I made sauteed Hoisin Scallops with Cabbage and Sesame Snow Peas. 

Joanne's St. Patricks Celebration Dinner

Joanne's St. Patricks Celebration Dinner

 I made Irish Soda Bread to complement and a great dessert as a grand finale. We also used Dave Lieberman’s recipe for Silky Cauliflower Soup with Parmesan Crisps.  I did make some adjustments but basically followed his recipes.

Irish Soda Bread:


Using a bread maker, mix together  3/4 cup soy milk +1 TBS malt vinegar (or use 3/4 c Buttermilk if you prefer). Add that to the bread maker bowl and continue to add the following: 1 egg(slightly beaten) + 1 1/2 tsp caraway seeds + 2 cups bread flour + 1/4 cup sugar + 1 1/2 tsp baking soda + 1/4 tsp salt + 1/2 cup raisins + 1 TBS yeast.  Set on Sweet bread or cake cycle (about 2 1/2 hours).

If you make the ribs, start them about 4 hours ahead.  For that recipe, go to this link for Dave Lieberman’s recipe.  That link will actually give you this menu except for the Soda Bread, Cabbage, Scallops and dessert.



Silky Cauliflower Soup with Parmesan Crisps.  I used 1 head of cauliflower, EVOO, 1/2 an onion-chopped, 2 tsp minced garlic, 1 Qt. Vegetable Broth, 1/2 cup fresh grated Parmesan cheese, and salt and pepper to taste.  1 cup grated parmesan for the crisps.

To make the crisps, preheat oven to 350.Spread 1 cup grated parm on a foil lined baking sheet and bake 10 minutes. After letting cool 5 minutes, break in to pieces. Serve with the soup.

To make the soup, chop your cauliflower, discarding the hard inner core and green leaves. Saute the 1/2 onion and garlic for about 3 minutes in EVOO. Add the broth and cauliflower, bring to a boil and let boil 15 minutes until tender. Puree until smooth. Stir in  1/2 cup fresh grated Parm. cheese, salt and pepper and keep warm until ready to serve.


The Sesame Snow Peas:  Trim ends of 1/2 lb of snow peas. In a saute pan, heat 1 tbs EVOO plus 1  tsp sesame oil and saute peas for 3 minutes. Season with salt and pepper. Sprinkle with sesame seeds and hold on warm until ready to serve.

The cabbage was simply boiled until tender. I placed in an oven proof dish, salt, pepper to taste with a little SmartBalance on top. Put in a 300 F oven for 25 minutes.

Hoisin Scallops:

Wash 1/2 lb scallops. Dry thoroughly. Salt and pepper. Heat 1 TBS EVOO + a few drops of sesame oil in saute pan over medium high heat.  Add scallops and saute about 3 minutes per side, adding about 1 TBS Hoisin sauce when you flip to the second side. Serve immediately.


What is “Hoisin“:   It’s spicy and sweet. The ingredients on the bottle are…soy sauce, cider vinegar, water, sugar, molasses, miso, thickening agents, orange juice, sesame oil, spices, and ginger. Very tasty. 

Of course there was dessert because we were celebrating…

Pistachio Ice cream with homemade Creme De Menthe Sugar Cookie in a Sugar Cone Waffle Bowl. Topped with Creme De Menthe and a little Bailey’s Mint Cream.

dscn0383The sugar cookie was simple.  You make a sugar cookie dough. When you roll it out, simply pour about 1 TBS Creme De Menthe in the middle, fold and re-roll to desired cookie thickness (about 1/8 – 1/4 “). Make cut outs and bake.

Don’t you just LOVE celebrating?  It’s too much fun in the kitchen. Have a great night 🙂

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This is my first time participating in an event, called “In The Bag” hosted by “Real Epicurean“.    As I understand it, the host offers ingredients and the participants come up with a meal (or a dish?) using at least one, if not all, of the ingredients offered. 

February’s “bag” contents are…

  • Passion Fruit 

    A Passion Fruit

    A Passion Fruit

  • White Chocolate
  • Pomegranate

I could not initially find the passion fruit, however was successful during this morning’s grocery shopping experience.  Since I had purchased the Nectar already, I only bought one fruit for the finishing touches of my feature dessert.  I decided I would use 100% Passion Fruit Nectar, POM – pomegranate juice, and I always have Callebaut chocolate on hand, that includes White Chocolate. 

passion fruit nectar and POM juice

passion fruit nectar and POM juice

The three ingredients came together for our dessert in a very special Saturday night dinner I knew the hubster would love.  The “feature” dessert, using “In The Bag” ingredients:

Pomegranate Torte with Passion Fruit Buttercream filling under a delicate blanket of White Chocolate Ganache gently laced with Passion Fruit Nectar.

It was delicious! 

I have never used nor eaten a passion fruit before. I had no idea how to cut it which is why there is a little slit where there shouldn’t be in my fruit half.



  • Make a White Cake but use Pomegranate Juice as the liquid.  When cooled, slice into 1/2 so you have a 4 layer torte.
  • Make a Passion Fruit cake wash using 1/2 cup granulated sugar + 3/4 cup Passion Fruit Juice/Nectar. Boil 3 minutes, let cool and brush each torte layer with wash prior to filling.
  • Make a basic Buttercream filling, using the Passion Fruit juice/nectar in place of milk/cream/water for creating consistency.  *Add “Dreamwhip” to stabilize.  The filling may look a little curdled, but once chilled in the cake – it’s perfect!
  • Assemble the torte (one layer – wash – filling- 2nd layer- wash- filling – 3rd layer- wash-filling – 4th layer – wash.
  • Put assembled torte in fridge to let the filling firm up.
  • Making the White Chocolate Ganache:  Heat 1 cup heavy cream over low to about 165 F and hold, stirring constantly for 2 minutes.  Meanwhile, gently heat 15 oz good quality white chocolate. When cream is ready, pour over white chocolate, using a whip while blending.  Add 2 TBS Passion Fruit Nectar.  Let cool until it is desired consistency to cover your torte.


Pomegranate Torte with Passion Fruit Buttercream and White Chocolate Ganache

Pomegranate Torte with Passion Fruit Buttercream and White Chocolate Ganache


As it turned out… Sue and Sam came over for dinner! Hurrah!!!

Sue, Sam & Ted had “Beer Braised BBQ Pork Butt” from a recipe of  Dave Lieberman, The Foodnetwork.   Click the link for the recipe.  My only alterations were adding 2 TBS brown sugar to the dry rub and substituting dry mustard for the mustard seed.  No picture – it was just too “porky” for this Lacto-Ovo Vegetarian’s site.

Fresh rolls were needed to go along with the Pulled Pork.  I made whole wheat, quinoa flour rolls. They were not a sweet roll what so ever.  They went along quite well with the beans which were sweet and, I was told, they also paired well with the pork.


I went back to the Foodnetwork and Dave Lieberman for a side of  Baked Beans.  Again, please click the link for the recipe.  I didn’t use bacon.  I used soy bacon substitute and 4 oz “Soyrizo, Meatless Soy Chorizo“.  The beans and rolls were to be my main entree for this Saturday Night Special.   The beans were beyond fabulous!



As our appetizer, I made “Gratinated Cherry Tomatoes with Hot and Herby Mozzarella Filling“.  This was a super tasty little tid bit found at Lucillian blogspot.  Make sure you check that one out.  The exact measurements weren’t offered so I “winged” it. 



Was my Saturday spent in the kitchen? 

For the most part, but that’s the way I like it ….Dancing beetle:9311Heartbeat:10125uh huh, uh huh….

I hope I participated in a way acceptable to the seasonal food blogging event hosted by Real Epicurean and run monthly by Real Epicurean and A Slice of Cherry Pie.  Of course I had fun – I was in my kitchen!

Have a great night!

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