voguence asked:


I really grateful if anyone can give me a good recipe for vanilla pannacotta with blueberry sauce…

Plus, I heard that yoghurt could tenderized and make your steak juicier, as a fan of steak I tried it and it was good!! however I need a real good recipe to make this..(because my steak taste good but looks very depresing) I usually cooked them with mushroom and caramelized onion…but any suggestion is alright.

PS. I usually marinade the steak w youghurt first and then grill it w margarine while continuing adding the youghurt on the steak…I love cooking and still a beginner in this, so any advice is welcome. THANKS!!

Jonah

2 Responses to “does anyone know the recipe for vanilla pannacota and a beef steak with yogurt marinade?”

1. chefjackie72 on April 8th, 2009 9:33 pm

   The blueberry sauce1pound of salt1 vanilla beanput all ingredients into potthen split vanilla bean and scrap out beansand add into potthen split vanilla bean and scrap out beansand add in pot until bluberries start to.

2. Steve G on April 10th, 2009 10:22 pm

   Here’s good and simple recipes to achieve the results you’re looking for. As for the Steak, the yogurt has done it’s job, the amino acids have tenderized the steak penetrating it and is no further needed for saucing purposes, beside, grilled dairy products don’t do well. Wiping off the excess with a paper towel wouldn’t hurt either.
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   Panna Cota

   Ingredients:
   1/4oz powdered Gelatin
   3C Double Cream
   1C semi-skimmed milk
   3/4C Caster Sugar
   1 Vanilla pod (half and remove the seeds)

   Prep:
   Place cream, sugar and vanilla pod seeds in a pan with a heavy base. Slowly bring to the boil, stir occasionally, until sugar has dissolved.
   Remove from heat stir Gelatin into the mixture until dissolved.

   Rinse out 6 (1C) pudding molds or dishes but do not dry. Divide the panna cota mixture between them.
   Cool then chill in the fridge for 2-3 hours until set.

   To serve, dip the molds one at a time into hot water for 10 seconds, then turn out onto plates.
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   Blueberry Sauce

   Ingredients:
   1 pint blueberries or 1 (12 ounce) package frozen blueberries
   1/3 cup white sugar
   1/4 cup freshly squeezed lemon juice
   1 tablespoon cornstarch
   1 tablespoon water
   2 tablespoons butter

   Prep:
   In a small pan over medium high heat, combine blueberries, sugar and lemon juice.
   Stir often until berries soften and release some juice, about 2 minutes.
   In a small bowl, stir cornstarch with water to form a paste.
   Add to saucepan.
   Stir constantly until thickened, at least 2 or 3 minutes.
   Add butter and stir until melted.
   Serve right away or cover and refrigerate up to 3 days.
   Serve sauce warm or cold.
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   Yogurt, Lime & Black Pepper Marinade

   Ingredients:
   1 cup plain yogurt
   4 scallions, chopped fine
   1/4 cup fresh lime juice
   2 tablespoons finely grated lime zest
   2 tablespoons safflower oil or other mild oil
   2 cloves garlic, minced
   1 tablespoon coursely ground black pepper
   1 teaspoon ground cumin or coriander or chili powder or curry powder (optional)
   1/4 teaspoon kosher salt

   Prep:
   Combine all ingredients.
   Use immediately or cover tightly and refrigerate for up to a week.