Recipe(tried): Anguillan menu - Cucumber Gazpacho with Mint and Yogurt, Coconut Curried Shrimp, Jasmine Rice Pilaf, Individual Chocolate Souffles, Creme Anglaise, and Coconut and Lime Tart

DH and I spent five days in Anguilla, BWI, and two days in St. Martin early in August, to celebrate our 35th anniversary, and to grab a bit of vacation before our crazy school year started again. We stayed at the CuisinArt Resort and Spa in Anguilla. Evidently, the owner of Cuisinart kitchen appliances had wanted to build a mansion on Anguilla but was denied that wish and built the resort instead.

CuisinArt has a hydroponic garden where they grow many of the vegetables that are served at their restaurants, as well as a kitchen stadium where cooking classes are given. DH and I decided to take the opportunity to attend one of the lunch classes. The class was given by Chef Athenia Fabian. Fortunately, Tropical Storm Chris did not turn into a hurricane, but it did influence, to some extent, what was available for supplies in the kitchen. Thus, there are some things that we did not use in the recipes and menu that I am posting. For instance, there was no ginger root so it was omitted in both the gazpacho and curried shrimp. Also, we made Chocolate souffles rather than the *Coconut Lime Tart. Our lunch was served by one of the wait staff from the resort.

I wanted to make these dishes at home before posting them. We had them for dinner rather than lunch. We also included ginger in both the gazpacho and shrimp, and did not make the Chocolate Souffles since we had some other dessert that we had already been made. I posted the recipe for the Coconut Lime Tart in case anyone wished to try it. I know that I would like to make it at some point, though, I must say, the Chocolate Souffles were just wonderful. They were served with a Creme Anglaise and vanilla ice cream but we were not given the Creme Anglaise recipe so I have included one from Bon Appetit. The lunch was served with a white Bordeaux so that is what we had when we served with it at home, though DH couldn't find the exact one we had in Anguilla.

Given the chance, I would return to Anguilla and the CusinArt Resort in a heartbeat!! Our time there was just wonderful:-) Enjoy the menu and recipes, and, if you ever have the opportunity, go to the CusinArt Resort and Spa. I don't think you will be disappointed.

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ANGUILLAN MENU
Cucumber Gazpacho with Mint and Yogurt
Coconut Curried Shrimp
Jasmine Rice Pilaf
Individual Chocolate Souffles
Creme Anglaise
Coconut and Lime Tart

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CUCUMBER GAZPACHO WITH MINT AND YOGURT
Servings: 4

1 1/4 English cucumbers, peeled
1 clove garlic, chopped
1/2 shallot, chopped
1/2 Tbsp. ginger, peeled, and grated or minced
3 leaves purple or regular basil, roughly chopped (We used purple at CusinArt, but regular is what I have growing on my deck here at home.)
3 chives, roughly chopped
5 mint leaves, roughly chopped
2 to 3 Tbsp. parsley, roughly chopped
1/4 cup olive oil
1/4 to 1/2 cup plain, whole milk yogurt
Salt and pepper to taste
Dash of hot sauce or 1 thin slice Habanero pepper
FOR GARNISH, FOR EACH SERVING:
Diced tomatoes or cucumber
Small dollop yogurt
Small sprig purple or regular basil
Small sprig mint

Combine the cucumber, garlic, ginger, herbs, olive oil, hot pepper or hot pepper sauce, and yogurt in a blender and puree until smooth. Season to taste with salt and pepper. Chill well.

Garnish soup bowls with tomatoes or cucumber, a dollop of yogurt, and sprigs basil and mint.

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COCONUT CURRIED SHRIMP
Servings: 4

1 lb. large, raw shrimp, shelled and deveined
1 (14 oz.) can unsweetened coconut milk
2 Tbsp. olive oil
1/2 of a large, or 1 small shallot, minced
2 cloves garlic, minced
1 tsp. habanero, or other very hot pepper, seeded, and minced
1 Tbsp. curry powder
1 tsp. ginger, peeled and minced
2 tsp. brown sugar
Dash of ground coriander
Dash ground nutmeg
1/4 to 1/2 fresh pineapple, peeled and chopped into 1/2-inch pieces
1/2 tsp. ground cumin
1 tsp. garam masala

In a sauce pan, heat olive oil and garlic without browning them.

Add cumin, curry powder, ginger and hot pepper and toast until fragrant.

Add pineapple and cook until liquid evaporates; add coconut milk, and the rest of the ingredients. Reduce until mixture thickens.

Add shrimp, salt and pepper to taste. Cook on low to medium heat until shrimp turn pink and are done, about 4 minutes.

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JASMINE PILAF, GARLIC CHIVES AND MARIGOLD PETALS*

1 cup Jasmine rice
1 cup black eyed peas, cooked** (optional)
2 cups chicken stock
2 Tbsp. olive oil
1/2 cup onion, small dice
4 cloves garlic, minced
4 sprigs fresh thyme
1 bay leaf
Salt and pepper to taste
1 Tbsp. butter, diced

On medium heat, in a medium pot, add olive oil, onions and garlic. Sweat until translucent.

Add rice and herbs, then toast for 1 minute. Add stock, and bring to a simmer.

Cover with lid and put in a 350 degree F oven for 17 or 18 minutes.

When rice is ready, fluff with a fork and add butter. To finish the rice, sprinkle with chives and marigold petals.

*Evidently, there were no garlic chives or marigold petals so our plates were garnished with a balsamic reduction around the shrimp and rice.

**While black-eyed peas were not included in the recipe we were given, we did use them in the rice pilaf at Cusinart. We used fresh ones that had been grown in Oregon, that were cooked, then added to the rice at the end. That was interesting since I had never seen or used fresh black-eyed peas.

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CHOCOLATE SOUFFLE

7 oz. dark chocolate (bitter sweet or semi sweet), chopped
5 oz., unsalted butter - softened
6 egg yolks
1 to 2 Tbsp. rum (optional)
5 oz. white sugar
7 egg whites

Melt the chocolate in a double boiler or mixing bowl over a water bath. Incorporate 6 egg yolks and the butter into the chocolate and whisk until creamy. Stir in 1-2 Tbsp. rum.

In another bowl, make a meringue by beating egg whites and progressively adding 4 oz. sugar, until very stiff. Fold the meringue into the chocolate.

If using ramekin dishes, butter eight dishes, and then evenly dust with white sugar. Fill each ramekin dish with souffle mix, up to 1/4-inch of the rim.

Bake souffles at 370 degrees F for approximately 18-20 minutes. Serve immediately. Break the center top with spoon and pour in a bit of creme anglaise. Serve with vanilla (creme angalise), fruit or chocolate sauce, and/or vanilla ice cream.

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CREME ANGLAISE
Source: Bon App tit; February 1998
Makes 1 cup

1/2 cup whole milk
1/2 cup whipping cream
1 (2-inch) piece vanilla bean, split
3 large egg yolks
3 tablespoons sugar

Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.

Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

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COCONUT LIME TART*

3 eggs
7 oz. sugar
Lime zest
7 oz. cream
1 Tbsp. Vanilla extract
1 tsp. ground cinnamon
1/2 tsp. nutmeg
7 oz coconut powder

In a medium bowl, mix together the eggs, sugar and lime zest.

Add the cream, vanilla, cinnamon, nutmeg, and coconut powder. Mix well, the pour into a sugar dough crust shaped in a flan mold.

Bake in a 350 degree F oven for 15 minutes or until golden brown.

*We did not make this but I would love to try it. If anyone does, let us know how it turns out.