This gallery contains 1 photos.
Recipe by Amelia – This is my take on this salad. The vegetarian version is created for my vegetarian friends. I hope you get the opportunity to test it out. French: Salade Cambodgienne Serves 4 Ingredients: 1 half chicken breast (subs: for … Continue reading
This gallery contains 1 photos.
Recipe by Amelia Make about 2 1/2 cups sauce This starter sauce can be use for all of Khmer, Thai and Lao’s recipes. Such as grill beef salad, papaya salad, green beans salad, grilled fish/ poached chicken dipping sauce. ½ cup … Continue reading
This gallery contains 1 photos.
Recipe by Amelia Serving: 2 Ingredients: ½ pound flank steak or boneless sirloin, thinly slice (Time saver- pick up stir-fry meat at the butcher counter) 2 Medium heirloom tomatoes, medium slice (Sub: Steak tomato or in season red tomatoes) 1 … Continue reading
This gallery contains 3 photos.
Of course it does! Although, it is often said you can pick a fruit of its tree and eat it! That is true, if you are at an organic orchard and your pair of hands touch it but if you … Continue reading
This gallery contains 2 photos.
Recipe by Amelia Ingredients: Serving for 2 4 extra small bitter melons ½ of a small yellow or white onion dice 1 medium size heirloom tomato chopped, seed removed (sub: a Roma or steak tomato is fine as long as … Continue reading
This gallery contains 3 photos.
In season fruit salad Recipe by Amelia Ingredients: 1 Gala apple or any crispy texture will do 1 Plum 1 Heirloom tomato 1 table spoon toasted pine nuts (sub chopped roasted almonds) Dressing: ½ tbsp local honey 2 tbsp white … Continue reading
Recipe by Rick Bayless’s Mojo de Ajo
Origin: Mexico
Makes about 3 cups mojo de ajo (made with 2 cups of oil), double the amount as you will need it for most of the on the go meals main ingredient.
INGREDIENTS
4 large heads garlic
OR 10 ounces (about 1 3/4 cups) peeled garlic cloves
2 or 3 cups fruity olive oil
1 teaspoon salt
1/2 cup fresh lime juice
DIRECTIONS
Heat the oven to 325 degrees. Break the heads of garlic apart, then mash each clove (a fist against the side of a knife is what I do) to release the clove from its papery skin; if using already-peeled garlic, scoop the cloves into a heavy plastic bag and use a rolling pin to mash them slightly.
Stir together the garlic, oil and salt in an 8×8-inch baking pan (make sure all the garlic is submerged), slide it into the oven and bake until the garlic is soft and lightly brown, about 45 to 55 minutes.
Add the lime juice and return to the oven for 20 minutes for the garlic to absorb the lime and turn golden brown. (If you’re using the larger quantity of oil, ladle off 1 cup—no garlic cloves—and store it in a cool dry place for use in salad dressing or sautéing.)
Using an old-fashioned potato masher or large fork, mash the garlic into a coarse puree. Pour the mixture into a wide-mouth storage container and refrigerate it until you’re ready to enjoy some deliciousness. The mojo will last for up to three months as long as the garlic stays submerged under the oil.
Posted in Farmer's Market, Recipes
amelia.fresh.bites 