Coconut Rice With Peas


  • 2 tablespoons coconut oil
  • 1 cup finely diced onion
  • 2 cups long-grain rice, washed and drained
  • 1 teaspoon salt
  • 1 tablespoon grated ginger
  • ½ cup coconut milk (or coconut cream w/ water added)
  • 1 1/2 cup cooked peas
  • 3 tablespoons toasted coconut


  1. Put coconut oil in a heavy saucepan over medium heat. Add onion and let cook until softened and lightly browned, about 5 minutes.
  2. Add rice, salt and ginger, and stir to coat. Let rice sizzle for a minute, then add coconut milk and 2 1/2 cups water. Bring to a simmer, then turn heat to low and put on a tight fitting lid.
  3. Cook for 20 minutes, then turn off heat and let rest 10 minutes. Fluff rice and stir in peas. Transfer to serving bowl and garnish with toasted coconut.
Posted in Beth's Recipes

Tiramisu (under construction)

I need lots of help with this recipe! The few online recipes that I have found whip the egg yolks and sugar over heat – for food safety??  I have pics but have forgotten some of the ingredients.  Here’s what I remember:

6 Eggs
Brewed Coffee
Ladyfinger Cookies
Cocoa Powder


Separate egg whites and yolks into different bowls. Add a pinch of salt and use beater to whip egg whites until they look white, like whipped cream. Whip yolks with sugar until they turn pale yellow.

???? Blend Marscapone with whisk to whipped egg yolks. Blend in egg whites. Put 2-3 ladyfingers into a serving-sized bowl. Brush the ladyfingers with a coffee-soaked pastry brush. Spread a layer of the creamy egg mixture over ladyfingers. Repeat this layering finishing with creamy stuff (getting tired here). Sprinkle with cocoa powder. Refrigerate??

What is Liz adding from the smaller bowl?


Posted in Beth's Recipes

Gorgonzola Pear Cream Sauce

  • 2 tablespoons Butter
  • 2 firm pears(d’anjou or Bartlett), peeled and cut into a ½” dice
  • 2 sprigs Fresh Rosemary, chopped
  • 1 teaspoon Coarse Salt
  • ½ cup White Wine
  • 2 cups Heavy Cream
  • ¾ cup Gorgonzola, crumbled
  • Ground Black Pepper


  • Heat the butter on medium/high in a large frying pan. Add the diced pears, rosemary, and salt, and saute for 2-3 minutes, or until pear is soft. Pour in the white wine and cook until most of the liquid is evaporated. Pour in the cream and bring to a simmer. Cook, stirring occasionally, for about 8-10 minutes, or until cream has thickened and reduced by half.. Turn off the heat and gently stir in the gorgonzola crumbles.
  • Serve over pasta or gnocchi immediately with fresh ground pepper over the top.
Posted in Beth's Recipes

Gnocchi (under construction!)

2 kilo potato, pressed into strands w potato press. Cold
1 egg
Put potato into pile of 00 flour
Cut and put on tray dusted with semolina flour


Ingredient (tuscan tradition? no eggs for lighter gnocchi):

  • Potatoes 2Kg/4,4 pounds
  • 00 flour 450g/0.97 pounds
  • Salt

Quantity of flour:
You will find that the dough is not exactly easy to handle, but if you use more flour, dumplings will taste of flour. Remember to boil potatoes with their skin, as suggested, and then try to work fast. The more you
wait, the more mashed potatoes will release starch and become gluey.

  1. Boil potatoes, without peeling them off, in abundant salted water
  2. Peel off potatoes while still hot and mash them into a bowl
  3. Add the flour and work with your hands to obtain a dough
  4. Move the dough on a pastry board; start taking one piece of dough
    at a time, create a big spaghetto, about 2cm/0.78 inches wide (help yourself
    with some more flour)
  5. Cut the spaghetto in pieces about 1,5cm/0.6 inches long, and again, roll each
    gnocco into flour

Now they are ready to be boiled, or frozen.

Freeze the gnocchi:

In order to freeze them, use a serving tray (mine is paper made), any serving tray or dish made in different materials than paper will cause them to attach to the dish while freezing, this is not good.
Place gnocchi over there on a layer of flour, without touching each other, and freeze this way. Once frozen, place them in a plastic bag and back in the freezer. One portion is about 200 g/0.44 pounds.


This is how we make gnocchi in Florence; in other parts of Italy egg is added to the dough. With eggs, the dough is easier to handle, but at the same time it tastes different and it is not so light; it’s also harder.

Cooking gnocchi:

Dive dumplings in abundant salted boiling water, as soon as they start floating they’re ready.

Cooking frozen gnocchi:

Use more water in a larger pot. You don’t want water to stop boiling when you add frozen dumplings. You also don’t want to place all of them into boiling water at the same time, for the same reason. Place some of them and continue adding, stop when you see that water is about to stop boiling. Wait for the water to boil strongly again and add more. In the meantime, remove the gnocchi that start floating, they are ready.

Sauces to complement the gnocchi:

Great with ragù. You can also use tomato sauce or any other sauce. I like asparagi (asparagus) for example. A wonderful vegetarian dish to make with gnocchi is to make a sauce of Gorgonzola cheese, white wine, some creme fraiche and ripe pear Gorgonzola Pear Cream Sauce Recipe.


Posted in Beth's Recipes

Tuscan Panzanella Bread Salad


– 1/2 kilo of day-old (up to 3 days old) Tuscan bread
– 6 mature salad tomatoes
– 2 small red onions
– 1 stalk of celery (test)
– 2 cucumbers
– Torn basil leaves
– olive oil
– vinegar (red wine vinegar? cider? balsamic?)
– salt and pepper.


Slice the loaf of stale bread in thick slices. Soak slices in cold water in a bowl for 3 minutes. Wring out the bread thoroughly by hand.  Crumble the bread, by hand, into small bits. Slice all vegetables, thin or thick. Toss crumbled bread with salt, sliced veggies and torn basil. Dress with olive oil, mix and chill in the fridge. Once chilled, add vinegar to taste. When you serve your panzanella, you may add more sliced veggies to add more crunch and zest.


Posted in Beth's Recipes

Stir-Fried Sesame Shrimp and Spinach


  • 1/2 pound large shrimp
  • Salt to taste
  • teaspoon sugar
  • 2 tablespoons high temp oil (peanut)
  • 1 tablespoon minced ginger
  • ¼ to ½ teaspoon crumbled dried red chili
  • 2 tablespoons sesame seeds, toasted
  • 1 pound  spinach
  • 2 teaspoons sesame oil


  1. Place the shrimp in a large colander and rinse with water. Sprinkle generously with salt and toss together for about a minute. Rinse with water and repeat. After rinsing one more time, drain. Pat dry with more paper towels.
  2. Combine 1/4 to 1/2 teaspoon salt (to taste) and the sugar in a small bowl and place close to your wok.
  3. Heat wok over high heat. Swirl in 1 tablespoon of the oil then add the ginger and chili flakes and stir-fry for about 10 seconds. Push to the sides of the pan and add the shrimp in one layer. Let cook undisturbed for 1 minute, then add the remaining oil and stir-fry for 1 minute.
  4. Add the sesame seeds and spinach and stir-fry for 1 minute, until it has begun to wilt. Add the salt and sugar, sprinkling it evenly over the spinach, and continue to stir-fry until the spinach has wilted but is still bright and the shrimp are cooked through and bright pink. Remove from the heat, drizzle on the sesame oil, toss together and serve, with rice, noodles or other grains.



Posted in Beth's Recipes

Tamarind Shrimp With Coconut Milk


  • 2 teaspoons sambhar masala or garam masala
  • 1 teaspoon coarse salt
  • 1 teaspoon tamarind paste or concentrate
  • 1 pound large shrimp (21 to 25 per pound)
  • 2 tablespoons coconut oil or vegetable oil
  • ½ cup unsweetened coconut milk
  • 12 medium-size to large fresh curry leaves
  • 2 tablespoons finely chopped fresh cilantro leaves and tender stems


    1. Combine masala, salt and tamarind paste in a medium bowl with 1/4 cup water. Add shrimp and toss them with the mixture. Cover and refrigerate for 30 minutes, or up to 2 hours. Do not over-marinate, as the acidic tamarind will make the shrimp rubbery after 2 hours contact.
    2. Heat oil in a medium skillet over medium-high. Add shrimp in a single layer. Reserve any excess marinade. Sear the shrimp for 30 seconds to 1 minute per side.
    3. Pour coconut milk and any residual marinade over shrimp, add curry leaves and stir once or twice. Cook curry uncovered, stirring occasionally, until shrimp are salmon-orange and curled but still tender and the sauce is slightly thick, about 3 minutes. If needed, remove shrimp and thicken sauce.  Sprinkle with cilantro and serve immediately.


Posted in Beth's Recipes