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RECIPES
November 2, 2014 Debbie
Amster
Spicy
Sweet Potato and Chickpea Soup 3-4
tablespoons olive oil In
a soup kettle saute onions, garlic, celery, and sweet potatoes in
olive oil for about 5 minutes. Add
seasonings, except the tamari, and the stock or water. Simmer,
covered for 15 minutes. Add
remaining vegetables and cooked chickpeas. Simmer another 10 minutes
or so until all the vegetables are as tender as you like them.
Note: the vegetables used in this soup are flexible. Any orange vegetable can be combined with green. For example, peas or green beans can replace the peppers. Carrots can be used instead of or in addition to the squash or sweet potatoes.
Tahini Carob
Spread 2 Tbs.
tahini 1 Tbs.
carob syrup (or to taste) A few
drops of water if needed Mix
together and use as a dip for apples, pears or spread on bread or
sweet crackers or cookies. Salmon
Spread 1 6-7.5
oz. can Wild Alaskan Salmon 1/2 avocado 1 tsp.
balsamic vinegar 1 Tbs.
capers Mash avocado and salmon together. Stir in capers and vinegar. Serve with crudites (raw vegetables) and/or crackers.
October 19, 2014 Beverly Coleman
McFarland, Garlicky Kale
Salad October 12, 2014 Susan Callahan CHE,
Butternut Squash Soup Soup Croutons Preparation For soup: For croutons: Prep Time: 15 Minutes October 5, 2014 Scott Minnich, Chili Cook-off Winner! "Texas Chili"
Ingredients: 4 - 4 1/2
Pounds of Chuck Roast 1/2 Pound of
Apple wood or Hickory Smoked Bacon 1 1/2 Cup Diced
Onion (prefer red) 4 - 5 Big
Cloves of Garlic 2 - 21/2
Tablespoons of Dried Oregano 2 28oz cans of
Whole, Diced or Crushed Tomatoes Chili Mix to
taste (Chili Mix is 1 1/2 parts of Chili Powder to 1 part Cumin) A word about
ingredients: For the contest
I used Chuck Roast. I have made this chili with Brisket,
Ground Beef and even Pork. Ground Beef is fastest because you
don't have to wait for the meat to get tender, but you have to be
careful to drain off the fat. You can use any
kind of Chili Powder you wish. I have used most of the grocery
store brands, but I prefer Penzey's Spices and that is what I used
in the contest. Now the
recipe. Salt and Pepper
the Meat liberally I used a
charcoal grill (600 degrees) to sear the meat on both sides.
You could do it in a pan with some Olive Oil, but I like the
charcoal taste. While the meat
is resting dice the onion and mince the garlic. Cut the Bacon
in 1/2 inch bits (lardons) When the Meat
is cool, cut it into 1/2 to 1 inch chunks. Set the stove
to medium heat. Saute the bacon
in a large Dutch Oven until it has released most of it's grease. Drain the
grease down to between 1 and 2 tablespoons. Add the Onion
and saute until soft. Add the Garlic
and Oregano. Stir
occasionally for 4 or 5 minutes. Add the Meat
and include all of the collected juices on the plate. Stir the
mixture well. Sprinkle about
2 tablespoons of the Chili Mix on the Meat and stir well. Let the mixture
continue to combine, stirring occasionally for about 5 more
minutes. Add the
Tomatoes and break them up with a spoon if necessary. Simmer covered,
stirring occasionally for about 4 hours. (tip: You can set the oven
to about 200 degrees and put the Dutch Oven in. this will maintain a
steady simmer easily) Once the meat
is tender, taste and correct Salt, Pepper and Chili Mix to
taste. Note: Chili Mix "blooms". Immediately after putting it in the Chili you will not notice much of a difference. Once the oils in the Chili Mix have a chance to come alive it will be surprising. Add a little at a time and wait 10 minutes or so at simmer before you add more.
Tony Laing, 2nd Place Recipe
"Vegetarian Supreme Chili"
Ingredients: One bunch
celery Four peppers
(red, orange, & green for added color) One medium
onion 1/2 cup
white raisins Two 40.5 oz
cans kidney beans Four 14.5 oz
cans diced tomatoes flavored with oregano, garlic and basil Two cups
water Four Tbsp chili
powder One Tbsp
seasoning salt One tsp
cumin Dash of cayenne
pepper Preparation: Cut up the
vegetables Add all
ingredients together Bring to a boil
and then simmer for one hour (recipe credited to Amy Shuman)
September 28, 2014 Don Moore Easy Jam Recipes: Fancy Pear Jams (Mermelada de Pera)
Don Moore, Brookeville, MD.
September 2014, prepared for Olney Farmers and Artists
Market. Making jam is EASY as 1-2-3! You can be jammin' as each fruit comes into season. Read these directions all the way through first! 1)
Prepare your equipment. a)
Clean all jars in your dishwasher, leave
dishwasher closed until ready to use. No dishwasher? You can use
warm soapy water and hot water rinse. Always, always, always use
clean jars. b)
Be ready to sterilize jar lids/screw caps in a
boiling water bath. NEVER re-use lids. Always use new lids; you can
re-use the rings on two-piece canning lids, never the lid parts. I
guess you get the point? c)
Have food preparation tools, measuring cups and
spoons, and cooking pots ready. d) For safest preservation, have a large boiling water bath for the finished jars of jam. 2)
Find a recipe and gather your ingredients. a)
Good recipes are available from jar/pectin
companies, from Extension services, and from the Internet. Decide if
you want a "traditional" modern high-sugar recipe, or a modern
"low-sugar" recipe. Low-sugar recipes tend to have a better fruit
taste, but I find them slightly more difficult to make and to
preserve for longer than 6 months. (Who cares about this, if you eat
them fast?!) b)
Find ripe fruit. Mushy fruit causes poor jam
set. Unripe fruit causes firmer jam set. c)
Ensure you have enough sugar, pectin and other
ingredients on-hand for your jam-making. d) This is a chemistry exercise. Do not exceed or reduce any ingredients unless you are prepared for the learning opportunity that comes with dismal failure! 3)
Make the jam. Allow at least 2 hours per batch for fruit prep, boil-up and
jarring. Allow 24 hours for jam to "set" or gel after that. Recipe for low-sugar Pear-maple jam: First, ensure all of your jars and lids are
ready, and set out your dry ingredients so they are ready to go.
Then, peel, core and finely chop pears (discard skin and cores to
your compost pile). The "gel" portion of this recipe will have a
distinct maple flavor that will complement the pear; hence you
really need the "finely chopped" pear. Ingredients (makes 5 1/2 cups jam): 4 1/2 cups finely chopped tart Asian pears (about 12 pears. I get 16
just to be sure I have enough) 1/8 cup lemon juice 2 cups granulated sugar 2 shakes cinnamon 1 cup maple sugar 1 package low-sugar fruit pectin (I use
Sure-Jell) 1/2 teaspoon butter or margarine Then follow jamming directions below. Recipe for low-sugar
Pear-ginger jam: First, ensure all of your jars and lids are
ready, and set out your dry ingredients so they are ready to go.
Then, peel, core and finely chop pears (discard skin and cores to
your compost pile). Ingredients (makes 5 cups jam): 4 1/2 cups finely chopped sweet Asian pears (about 12 pears. I get 16
to ensure I have enough) 1/8 cup lemon juice 3 cups granulated sugar 2 shakes cinnamon 1 Tablespoon grated fresh ginger (gives a good
ginger taste; if you want the pear to predominate more, simply
reduce the ginger) 1 package low-sugar fruit pectin (I use
Sure-Jell) 1/2 teaspoon butter or margarine Then follow jamming directions below. Jamming Directions (to maximize success, I use the recipes on the
commercial pectin package, so each recipe depends on the gelling
compound I use. The modified instructions below are from Sure-Jell,
for their low-sugar jams): 1.
Assuming you're doing this the safest way, you
have already dishwashered your jars and the door is shut. Now, bring
your boiling water canner to a simmer. Boil your lids and remove
from heat. 2.
Prepare your dry ingredients and set aside.
Remove cup of granulated sugar from your sugar total and mix
with your pectin powder, then set aside. Prepare your fruit. 3.
Measure the EXACT amount of fruit with
sugar-pectin mixture. ADD ? teaspoon butter or margarine to reduce
foaming, if desired. (I like the foam, it?s edible, but it doesn?t
look so great in the jars) 4.
You may want appropriate safety equipment for
this part, to avoid burns from boiling sugars: glove on stirring
hand, safety glasses, long sleeves and pants, hat. In any case,
using a 12 quart tall pot on high heat, bring the fruit mixture to a
full rolling boil (that is, a boil that doesn?t stop bubbling when
you stir it), stirring constantly. (Oh, by the way Mr/Mrs Chemistry
Whiz ? do you remember what "stirring constantly" means? It means
what it says, and in the case of jam-making constant stirring is to
prevent burning the bottom of the pan, and to prevent floating
fruit). 5.
Once you have the full, rolling boil, stir in
remaining sugar quickly. Return mixture to full rolling boil and boil exactly
1 minute, stirring constantly. Remove from heat, stir and skim
foam as necessary for another minute. 6.
Ladle quickly into prepared jars, filling to
1/8" from tops. Wipe jar rims with moist cloth, cover with new lids.
Place in boiling water canner for appropriate time, remove and let
stand at room temperature for 24 hours. 7.
When you finish for the day (night), CAREFULLY
take your boiling water bath to those pesky weeds in your driveway,
and pour it on the weeds. Boiling water is a MUCH better way to kill
them than chemicals? 8.
Enjoy your jam. If you give it away, don?t be
surprised or offended if someone uses it on meat or vegetables, or
in cookies, instead of on toast or a muffin. It?s good for a variety
of eating experiences!!!
September 21, 2014 Chef Henning Lorenzen, Executive Chef & Director of Food & Beverages for Fox Hill Luxury Retirement
Pork Tenderloin with
prunes and apples Served with Red Cabbage. Pork Tenderloin with Prunes and Apples: 11/2-2 lb. Pork Tenderloin 1/2 lb. pitted prunes 3 apples cored, peeled and sliced Salt and pepper Butter 1 cup of water 1-2 tbsp. flour Cut a lengthwise slit about half way into the
pork loin, and flattened it by beating it lightly. Spread Prunes and
apples over the flattened surface, fold the meat and tie with string
in six or eight places. Rub with salt and pepper and brown quickly
in the melted butter. Add water and cook the meat for 3/4 hour
to 1 hour. Skim off the fat and thicken with a little flour. Add a
few drops of gravy browning for some color if preferred. Red Cabbage: 3 tablespoons butter 1 large onion 1 shredded medium red cabbage 1 cup water 1 cup red wine 1/2 cup apple cider vinegar 2 teaspoons sugar 1 teaspoon salt 1/2 teaspoon ground nutmeg Melt butter, add finely chopped onion and
shredded cabbage; cook onion and cabbage for 10 minutes under medium
heat in large pot; then add water, wine, vinegar, sugar, salt and
ground nutmeg and cook for 30 minutes until tender. Garnish: Lingon berries. From Henning Lorenzen Director of Food and Beverage And Executive
Chef Fox Hill Club and Residences A Luxuries Retirement Community In Bethesda Maryland September 14, 2014 Chef Ethan McKee Butternut Squash Soup with Roasted Mushrooms and Pancetta Serves 6-8 ? 1/4 cup olive
oil ?
2 medium to
large butternut squash, peeled, seeded and chopped ?
1 cup Spanish
onion, diced ?
1 cup heavy
cream ?
2 quarts
chicken stock or vegetable broth Garnish ?
2 tbsp olive
oil ? 1/2 cup diced
pancetta ?
1 quart cleaned
assorted mushrooms ?
2 sprigs of
thyme ?
1 sprig of
rosemary ?
2 cloves of
crushed unpeeled garlic Preparation In a medium
soup pot heat the olive oil over medium-low heat. Add the diced
onion to the pot and season with salt and pepper. Cook for
3-4 minutes or until the onions are softened without coloring. Add the
butternut squash to the pot and cover with chicken stock or
vegetable broth. Turn the heat up to high and bring
the soup to a simmer. Turn the heat down and simmer
until the squash is tender. Remove from the heat and puree the
soup in a blender. Return the soup to the pot and
whisk in the heavy cream. Adjust the seasoning with salt and
pepper. Prepare the
garnish by heating the olive oil over medium-low heat in a medium
saute pan.
Add the pancetta and cook for 4-5 minutes. Add the
mushrooms and season with salt and pepper. Add the
herbs and garlic to the pan and continue to saute for 5-7 minutes
until the mushrooms are cooked through and caramelized. Remove
the herb sprigs and garlic. Serve the soup in warmed bowls with a few spoons of the mushroom garnish. Enjoy!
September 7, 2014 Susan Callahan, Chef & Instructor of Hospitality and Tourism Management, U Md - Eastern Shore Recipe: Corn- Beef Summer Hash Ingredients
Instructions August 24, 2014
Salt & Pepper
Brian's Tomato, Corn and Greens Salad Serves 6 to 8 Prep time: 10 minutes; no cooking time Ingredients
Directions
AUGUST 10, 2014 BRITTANY BRODFUEHRER of Cafe Rio Guacamole w/Fresh Tomatoes Ingredients: 4 avocados 1 tsp salt 2 tsp onions, finely diced 2 limes, juice only 1 cup cilantro, chopped 1 tomato, diced Directions: Cut avocados in half lengthwise. Remove the seed and scoop out the pulp with a spoon. In a large bowl mash the avocados with a fork until they reach a smooth consistency. Stir in salt, lime juice and cilantro. Garnish with tomato on top. Cover tightly. Refrigerate for at least for at least 2 hours for best flavor. Pico de Gallo w/ Avocado Ingredients: 4 Tomatoes, diced 1 pinch Salt 1 Onion, diced Pinch Garlic 1 cup of Cilantro, chopped 2 Limes, juice only 1 Avocado, diced 1 Jalapeno, de-seeded and diced Start by de-seeding the Jalapeno. Pierce the top of the jalapeno with a small knife and cut around the top to remove the stem and seeds. Cut jalapeno in ? lengthwise, rinse under water to remove remaining seeds. Dice jalapeno, tomatoes, onions and cilantro. Gently mix together in a large bowl. Stir in Salt, Garlic and lime juice. Cut the avocado in half lengthwise. Remove the seed and scoop out the pulp. Chop Avocado into small quarters, use as garnish. Cover tightly. Refrigerate for at least 1 hour for best flavor. JULY 27, 2014 DEBBIE AMSTER Baba Ghanoush (Roasted Eggplant and Sesame Spread) 2 medium eggplants (about 21/2 lbs. total) 1 cup pine nuts (optional) 3 large garlic cloves, minced 6-8 Tbs. tahini 4-6 Tbs. lemon or lime juice 1 Tsp. group cumin Pinch of cayenne Salt and pepper Hot paprika, sweet paprika or cayenne (garnish) Olive oil (for sprinkling) 2 Tbs. minced parsley or a few whole fresh mint leaves Preheat oven to 450. Wash eggplants and prick each in several spots with a fork to prevent bursting. Set them on a pan and bake (turning them over once or twice while baking) for 40-50 minutes. They are done when the skin blackens, are very soft when you press them and look collapsed. (You can also roast eggplant on a gas or charcoal grill). Let stand until just cool enough to handle. Cut off caps and remove peel with the aid of a paring knife or cut in half lengthwise and scoop out flesh with a spoon. Toast pine nuts in 350 degree oven for 3 minutes or until lightly brown. Chop eggplant with a knife to a slightly chunky puree. Transfer to a bowl and add lemon or lime juice and garlic and mix well. Gradually add the tahini, salt, cumin and cayenne and blend thoroughly. At serving time, spread eggplant in a thick layer on a platter. Sprinkle with paprika or cayenne (not too much), drizzle center lightly with olive oil, then sprinkle with pine nuts. Garnish edges with parsley or mint. Serve with pita, bread and/or crackers. Herb Roasted Eggplant with Herbs Yield: Makes 6 servings 1 1 3/4-pound eggplant,
cut into 1-inch cubes 6-8 cloves chopped garlic 2 tablespoons Sherry
wine vinegar Few sprigs fresh thyme Few sprigs fresh
rosemary Preheat oven to 450?F. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tablespoons oregano, thyme, rosemary, salt, and pepper. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes. Transfer eggplant and tomatoes to platter. Sprinkle with feta and 2 teaspoons oregano and serve. Roasted Chopped Eggplant 2 eggplants 1 Tbs. extra-virgin olive oil Small onion Sea salt to taste Fresh ground pepper Dash of cayenne or to taste For the gas stovetop method: Turn 2 burner up full-throttle. Pierce each eggplant in several places with a fork. Place 1 eggplant on each burner and using a pair of tongs, turn every 5 minutes or so, until the entire surface of the eggplant is charred and the eggplant is soft, about 15 minutes. Remove from the burners and place on a plate to cool. For the oven method: Preheat the oven (or barbeque) to 450 degrees. Pierce each eggplant in several places with a fork. Place directly on the grate (in the oven place a piece of aluminum foil on the grate below to catch any drips) and roast until softened, about 20 minutes. Remove from the oven and allow to cool. Regardless of the cooking method, once the eggplant is cool enough to handle, carefully peel the charred skin off the eggplant. Discard the skin. (With the oven roasted or barbequed eggplant you should be able to slice the eggplant in half and scoop the flesh from the skin.) Move the flesh onto a cutting board, discard the stem and mince the flesh with a sharp knife. Scoop into a bowl. Mince the onion and add to the eggplant along with olive oil salt and pepper and a dash of cayenne. Variation: Omit the onion and add ? cup of pomegranate paste and 2 Tbs. of chopped parsley. July 20, 2014 Broccoli Almond Stir Fry By Ruby Lathon, PhD Ingredients:
Directions:
Grand Prize Winning Recipe from Market's Pie Bake-Off
Chocolate Ganache and Toasted Coconut Pie By Judy Newton Crust: 8 oz. very good dark chocolate, roughly
chopped 4 oz. very good dark chocolate, roughly chopped 2 tbs. milk TOAST Coconut until brown and crusty. Watch it carefully, it can burn quickly. MELT 8 oz. dark chocolate in warm oven.
STIR 3/4 cup cream into chocolate until well mixed. Cool to room
temperature. Stir in 1/2 cup coconut. June 22, 2014 Tarragon: The Celebrated Culinary
Artemisia presented by Susan Belsinger
In
celebrating Artemisia, Herb of the Year for 2014TM, we find a genus of herbs
which are used mainly as ornamentals and medicinally, though there
are some used as culinary herbs. The starring culinary artemisia is
French tarragon, Artemisia dracunculus 'Sativa', which more
than makes up for the lack of the other artemisias in the kitchen.
Tarragon's strongest devotees in Europe have been cooks rather than
doctors or herbalists. The French are famed for their use of
tarragon in cooking, however it has been used for centuries
throughout Europe and Russia. Tarragon is considered one of the
royal herbs, in the kitchen, in fact as well as legend.
From times of old
subtle yet bold
in sauces fine with meat or fish,
tarragon defines the dish.
Tarragon in the kitchen The French work
with tarragon in the most majestic way, although it also finds favor
with the Siennese and with some peoples of Southern Russia, where it
probably originated. The rich anise-like, peppery flavor of tarragon
and its complex aroma of very freshly cut hay, mint, and licorice
enhance a great variety of foods. Classic in sauces from bearnaise
to tartar, and excellent with fish, eggs, and chicken, tarragon also
adds much to grilled meats. A light sprinkling goes well with many
simply prepared vegetables, notably peas, spinach, cauliflower, and
potatoes. Tarragon tastes
best on its own or with the classic fines herbes: parsley,
chervil, and chives. The strong aromatics--rosemary, sage, and
thyme--do not harmonize well with it. The fresh herb is subtler than
the dried and may be used accordingly. Heat brings out the flavor of
tarragon, so cooked dishes usually need less. In the late spring and
early summer, tarragon is often sold in produce markets and at
greengrocers. Cultivation For
cultivation, French tarragon, A. dracunculus 'Sativa', is the culinary
herb of choice, and should be obtained from an herb supplier. It
must be started from a cutting or by root division. Mexican
tarragon, Tagetes lucida, is a member of the marigold
family, with a coarser but similar flavor to true tarragon in the
raw leaves. It is stronger in vinegar and milder in cooked dishes.
Still, it is a perennial in warm climates, and is of use when
tarragon is dormant, or where winters are too warm for French
tarragon to thrive. Commercial seed usually is that of
Russian tarragon, a close Artemesia relative; however, it lacks the
essential oils necessary for culinary use. It looks more like
tarragon than the Tagetes substitute, but has almost no flavor. It is best to
buy rooted cuttings or small plants in the spring and plant them
eighteen inches apart, as tarragon has a shallow lateral root
system. Tarragon likes a well-drained rich soil a bit on the sandy
side, and a sunny spot free from the shadow of other plants.
Fertilization twice a month is necessary, especially the
first few months after it has been transplanted. You will have to
protect the plants if you set them out while there is still a chance
of frost. Mature French tarragon will grow from two to two and
one-half feet tall; like rosemary and sage, it will become a
handsome bushy plant. Frequent cutting of the plant, especially in
summer, and a mulch of sand lessen disease problems, but all yellow
or brown leaves should be removed from the plant as soon as they are
observed to retard the spread of fungus. To insure the
most flavorful tarragon, the roots should be divided in two to three
years, after the plants are well established. When a plant shows new
growth in the spring, before the stems are three inches tall, dig it
up. Carefully separate it into pieces that have part of last year's
stem and roots on each portion. The divisions should be treated as
plants and will thrive with water and fertilization. The poem and
some of the text is excerpted from Herbs in the
Kitchen by
This is a
classic herb dressing; the tangy taste goes well with salads: grain,
potato, pasta, greens, cucumbers, and just about any crudites, blanched or steamed vegetables.
Makes about 1
generous cup 1 to 2
tablespoons white wine vinegar or tarragon vinegar About 1
tablespoon lemon or lime juice 1/2 teaspoon
salt About 3/4 cup
olive oil 1 teaspoon
Dijon-style mustard 2 garlic
cloves, crushed Freshly ground
black pepper Handful of
tarragon leaves, minced Combine the vinegar, lemon juice and salt in a measuring cup and stir well with a fork. Slowly add the olive oil as you stir constantly with the fork to make an emulsion. Add the mustard, garlic, pepper and tarragon and stir well to combine. Adjust the seasoning with lemon juice, vinegar, or salt if necessary. The dressing keeps, covered and chilled, for 1 week. Stir the dressing before using and serve at cool room temperature. June 15, 2014 Skirt Steak with Chimichurri Sauce
June 8, 2014 Ingredients (2-3 servings) Lemon juice from one lemon OR 2 TBSP organic plain lemon juice 1/4 cup raw apple cider vinegar 2 TBSP raw honey (optional) 1 inch grated fresh ginger or 1/4 tsp dried ginger 2-3 cloves garlic, peeled and pressed through garlic press or minced (optional) 1/4 cup coconut aminos or tamari (gluten-free fermented soy sauce) 1/2 tsp sea salt 1/4 tsp ground pepper 2TBSP unrefined organic toasted sesame oil 3/4 cup olive oil 1 bunch of kale, washed, de-ribbed, ripped
into bite-sized pieces Directions: Add all ingredients (except kale) into a jar and shake until combined. Pour over kale in a bowl. Let sit in the bowl on counter for 3-5 hours while it marinates, occasionally stirring. (I suggest putting a plate on top of the kale salad to weigh it down for intense marinating!) May 11, 2014 Vanilla Bean Ice Cream Makes 1 quart Carefully
remove the vanilla bean. Gradually pour the hot milk mixture into a
medium bowl. Whisk in salt. Set the bowl in the ice water bath, and
let stand, stirring occasionally, until cold, about 20 minutes.
Chill overnight. March 28, 2014 Winter Market Scrumptious Egg Dishes at Farmers Market
February 16, 2014 - Winter Market Kitchari with
Greens
1/2 cup
quinoa 1 stalk
celery chopped 2
carrots chopped 1 fennel
bulb chopped 1/2 - 1 bunch of kale, spinach or collards,
chopped If you
can, soak the quinoa and lentils for 7 hours and then rinse. This
shortens the cooking time and eases digestion. Drain
the quinoa and lentils and then rinse. Heat the oil in a large pot
and when hot saute the cinnamon, cloves, cardamom and bay leaf. When
the leaf starts going brown, add the whole cumin and saute for one
minute Then add
the onion, carrot, celery and fennel and saute until they begin to
soften. Add the turmeric and stir well. Add the quinoa and lentils
and mix together with the veggies and spices. Lower
the flame to a medium heat, add the water, cover and cook for 10
minutes or until the lentils lose their shape and the quinoa is
cooked. Add salt to taste and the
greens.
Cook until greens are wilted. The kitchari should have a runny
consistency. Serve with a squeeze of fresh lemon and chopped
cilantro.
Raita and or a chutney is nice to serve with the
kitchari. *Be
flexible with the vegetables adding those you have on hand ?
cauliflower, peas, squash or potatoes would go well. **You could substitute or add 1 Tbsp curry powder for the spices listed in the recipe. February 9, 2014 - Winter
Market Dr.
Ruby's Sunflower Tuna
Salad
Another favorite! This is a great sandwich filling.
Ingredients: (Serves 2 to 4)2 cup soaked sunflower (soaked for 2 hours to overnight) 2-3 tablespoons chopped parsley 2 cloves of garlic 1/2 red or white small onion 1 1/2 stalks celery 2.5 tablespoons of dulse (seaweed) 1 tablespoon apple cider vinegar 1 tablespoon fresh lemon juice 1 teaspoon sea salt 1 tablespoon brown or 1.5 tablespoons flax oil OR 2 tablespoons grape seed oil veganaise 1 large diced tomato Optional: 1 teaspoon dill or 2 finely chopped
kosher dill pickles
Directions:
Drain and rinse sunflower seeds (soaked for 2 hours to overnight). Finely chop parsley, onion, and celery and pulse in a food processor and set aside.
Mix dulse with apple cider vinegar and lemon juice in a small bowl. Add sunflower seeds, garlic, dulse mixture, mustard, sea salt to food processor.
Pulse until seeds are grounded and ingredients are well incorporated. Scrape sides with spatula as needed.
Combine sunflower seed mixture with parsley, onions, celery and flax oil or veganiase in a bowl. Gently mix in diced tomatoes.
Serving Suggestions: Wrap in romaine lettuce leaves; use as a dip for veggies such as red pepper slices or celery; serve on bed of mixed greens; with raw crackers; serve on toasted bread with lettuce & tomatoes. Dr. Ruby's Mango Miso Kale
Salad
Ingredients (makes 6 to 8 servings):
2 large bunches curly kale, washed and torn into
small pieces
4 tablespoons miso tamari
1-2 tablespoons stone-ground mustard
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 teaspoon agave nectar
Juice from half of a large lemon
1 large, ripe or almost ripe mango, peeled and
diced into small squares
Directions:
January 12, 2014 - Winter market
Recipe courtesy of Chef John Moeller Former White House Chef and author of
1 teaspoon finely chopped fresh flat-leaf
parsley 1 teaspoon finely chopped fresh chives 1 teaspoon finely chopped fresh
tarragon 1 teaspoon finely chopped chervil, optiona 1/4 cup flour 1/4 teaspoon salt 1/4 teaspoon pepper 6
(5-ounce) skinless, boneless chicken breasts 1 egg white, lightly whipped 1/4 cup unsalted clarified butter Preheat
oven to 350 degrees F. Combine
parsley, chives, tarragon, and chervil in shallow bowl. Place flour
in separate small bowl, and stir in salt and pepper. Dredge skin
side only of chicken breast in flour, and shake off excess. Dip
floured side of chicken in egg white, and shake off excess. Place
chicken breast on plate, floured-and-egg side up. Evenly sprinkle
chicken with fine herb mixture. Heat medium saute pan over medium-high heat, and add clarified butter. In batches, place chicken herb-side down in pan, and gently saut? 4 to 5 minutes per side. Transfer to sheet pan herb-side up, and finish in oven for 8 to 10 minutes. Remove from the oven, and let it rest for 5 minutes. Recipe from Amy Riolo Grapes in Goat Cheese and Almonds From The Mediterranean Diabetes Cookbook (2011 Nautilus Award, Publishers' Weekly Starred Review) by Amy Riolo You will need 8 (8-inch) bamboo skewers for serving.
This healthful,
edible centerpiece is as easy to make as it is delicious to
eat! As guests pull the grape skewers out of the orange- the citrus scent will have already perfumed the skewer, providing an extra burst of flavor. Try these at your next party or barbecue. They're sure to be a hit with adults and kids alike! Serves: 8 Serving Size: 1 kabob Ingredients: 1 pound
seedless green grapes (48 exactly) 2 ounces goat
cheese 3 tablespoons
skim milk 1/2 cup
blanched almonds, coarsely ground, plus extra for garnish 1 orange, for serving Preparation: 1. Remove 48
green grapes from stem and wash well. 2. In a small
bowl, combine goat cheese and skim milk. 3. Mix well
until a creamy, icing-like consistency is formed and transfer to a
plate. 4. Place
almonds on another plate. 5. Thread 6
grapes onto each skewer leaving at least an inch border from the
point end. 6. Roll each
one into goat cheese mixture ? using a brush or your fingers to make
a thin, even coat on all sides of grapes. 7. Dip the
skewer into the almonds and turn to coat. 8. Shake off
excess almonds and set on a plate. 9. Continue
until all skewers are complete. 10. Cut off the
bottom of an orange to make it flat. 11. Stick the
skewers point-side into the orange in a bouquet like fashion. 12. Chill until serving. Healthy Living Tradition: Nutrients found
in grapes play an important role in maintaining healthy blood cells,
skin, and heart function. A handful of fresh, in-season grapes free
of pesticides make an excellent snack.
Amy Riolo Contact: Blog: www.amyriolo.blogspot.com Website: www.amyriolo.com Video Channel: www.monkeysee.com/asriolo You Tube: Amy Riolo Channel Twitter:
@amyriolo Facebook: Amy
Riolo Instagram:
aasriolo Pinterest: amyriolo Recipe from Luigi Diotaiuti Funghi portobello con formaggio di
capra/Portobello Mushrooms with Goat
Cheese From The Al
Tiramisu Restaurant Cookbook: An Elevated Approach to Authentic
Italian Cuisine (to be released December 2013) by Luigi
Diotaiuti. This impressive, flavorful antipasto is one of a series
of plates that we cannot remove from the Al Tiramisu menu without
disappointing many longtime customers. Note that the mushrooms must marinate from 5
hours to overnight and the goat-cheese mixture must set in the
refrigerator for at least 30 minutes. Prepare both a day in advance
and it will only take about 10 minutes to make this appetizer before
you serve it. Serves 4 Ingredients For the mushrooms 4 Portobello mushrooms (4 to 5-inches wide) 1 1/2 cups extra virgin olive oil 2 cloves garlic 1 tablespoon coarsely chopped fresh thyme 1 tablespoon chopped fresh rosemary 1 tablespoon coarsely chopped fresh sage 4 handfuls of mixed or frisee lettuce, washed
and dried 1 recipe Lemon Vinaigrette For the goat cheese 2 tablespoons extra virgin olive oil 4 ounces goat cheese 1 tablespoon finely chopped flat leaf Italian
parsley 1 tablespoon finely chopped chives
1 tablespoon finely chopped fresh
thyme
Preparation For the mushrooms
Remove the stems from the mushrooms and discard.
Clean mushrooms by rubbing the entire surface with a damp towel to
remove soil or debris. Turn upside down and scoop out the black part
with a spoon and discard. Place mushrooms in a medium bowl. Add oil,
garlic, thyme, rosemary, and sage. Mix well. Cover bowl with plastic
wrap and let mixture marinate in the refrigerator for at least 5
hours or overnight. Preheat oven to 375 F degrees. Lightly grease a
baking sheet. Remove mushrooms from the refrigerator and place on
baking sheet. Bake until tender, 10 minutes. For the goat cheese (Can be made one
day in advance.) Place olive oil, goat cheese, parsley, chives,
and thyme in a medium bowl. Mix well with a wooden spoon to get a
uniform mixture. Cover with plastic wrap; place in the refrigerator
for at least 30 minutes. To serve Thinly slice the mushrooms and arrange in a fan
formation on the plate. Spoon the goat cheese mixture onto the center of
the fanned mushrooms. Garnish with the salad on the side. Drizzle
greens with Lemon Vinaigrette. Italian Cooking
Primer Mushrooms, vegetables, and cheese are the stars
of Italian antipasti. Use seasonal ingredients to create appetizers
with flavors and textures that you most enjoy. In this recipe, for
example, you can use arugula or other types of salad. For the goat
cheese, you can substitute gorgonzola or another soft, crumbly
cheese with a strong flavor. Luigi Diotaiuti Contact: YouTube: Luigi Diotaiuti Facebook: Chef Luigi Diotaiuti, Al
Tiramisu Restaurant Twitter: @altiramisu @luigidiotaiuti Instagram: ChefLuigiDiotaiuti Recipe
from Henning Lorenzen BEEF BRISKET WITH POTATO PANCAKES AND RED
CABBAGE. BEEF BRISKET: 4 LB LEAN BEEFCHUCK, RUMP OR ROUND SALT, PEPPER 1 LARGE ONION 3 CUPS OF VINEGAR 3 CUPS OF WATER 1 CUP OF PICKLE SPICE 1 CUP OF SUGAR RUB BEEF WITH SALT AND PEPPER, MIX ALL
INGRIDENTS POUR OVER BEEF, MARINATE FOR 3 DAYS. COOK IT FOR 2
1/2 HOURS, REST FOR 10 MINUTES...SLICE IT. SAUCE: 1/4 CUP BROWN SUGAR 1/2 CUP OF RAISINS 1/2 GALLON OF BEEF STOCK 2 TABLESPOONS OF FLOUR 2 TABLE SPOONS OF BUTTER MELT BUTTER ADD FLOUR LIGHTY BROWN ADD BROWN
SUGAR THEN ADD BEEF STOCK, BOIL SLOWLY FOR 20 MINUTES ADD
RAISINS. POTATO PANCAKES: 8 LARGE POTATOES 1 ONION 2 EGGS 4 TABLESPOONS OF FLOUR 1 TEASPOON OF SALT 1/4 TEASPOON OF PEPPER HALF A CUP OF CHOPPED FRESH CHIVES. SHREDDED POTATOES MIX WITH ALL INGRIDENTS, HEAT
OIL IN A FRYING PAN AND SCOOP ONE HEAPING TABLESPOON OF MIXTURE AT A
TIME IN TO OIL AND COOK PANCAKES TO LIGHTY BROWN ON EACH SIDE. RED CABBAGE: 3 TABLESPOONS OF BUTTER 1 LARGE ONION 1 MEDIUM RED CABBAGE 1 CUP OF WATER 1 CUP OF RED WINE 1/2 CUP OF APPLE CIDER VINEGAR 2 SPOONS OF SUGAR 1 TEASPOON OF SALT 1/2 TEASPOON OF GROUND NUTMEG, MELT BUTTER, ADD ONION COOK UNTIL TENDER, ADD RED CABBAGE COOK FOR 10 MINUTES, ADD EVERYTHING ELSE AND COOK FOR 30 MINUTES. Recipe
from NutritionData.com shows that sweet
potato greens are extremely high in vitamin K and a good source of
vitamin A. Sweet potato greens have been readily consumed by
different cultures primarily in Asia and Africa. Sauted Sweet Potato Greens 1 large bunch sweet potato greens (about
half a pound) Remove sweet potato leaves from stems and set aside. Remove smaller stems from the larger, tougher stems. Discard the larger stems and roughly chop the smaller stems. Heat olive oil in medium-sized pan over medium high heat. Add onion and saute until just softened, about 3 minutes. Add stem pieces and saute until tender, about 5 minutes. Add leaves, salt and pepper to taste, and maple syrup. Saute until leaves are wilted, about 2 minutes. Serve. Filipino Kamote Tops 1 medium bunch of fresh kamote tops (or sweet
potato leaves), trimmed Instructions In a small bowl, combine ginger, lemon
juice, olive oil and soy sauce. Heat water in a pot, bring to a boil,
add kamote tops and blanch for 30 seconds. Drain. Transfer to a
serving dish. Pour the lemon juice mixture over the
blanched kamote tops, add tomato slices and onions, and
mix well. Serve. This dish is traditionally served with freshly-cooked, piping-hot white rice. Mmm! Recipe
from *YOU'VE NEVER TASTED ANYTHING LIKE THIS GARLIC DIP* I am famous for this unusual dip.
Everyone loves it. I've been making it for over 40 years, and it is
always requested for "bring a recipe." It is
easy, fabulous, and unusual. Sometimes I spread this on grilled fish,
chicken, or a potato and pop it into the broiler until it bubbles,
or use it on bread before adding sandwich ingredients.
whole bunch of fresh parsley with long stems removed 6 oz can smoked almonds 2 cups regular or low fat mayonnaise In a food processor, carefully grind the garlic,
parsley, and almonds until finely chopped. Recipe from
Bonnie Benwick Makes about 5 1/2 cups This is one of our favorite of all the
reader-submitted Top Tomato recipes, since we began running the
annual contest in 2007. It is a colorful Latin-Asian relish that's
absolutely addictive. It's great with rice, chicken and fish, but
Cary, N.C., resident and Top Tomato 2011 winner Shari Saslaw says
that on a hot summer day, we eat it out of plastic cups. The
vegetable pieces can be cut fairly large or bite-size. MAKE AHEAD: The relish's heat, provided by the
chipotle-flavored hot sauce, will intensify overnight; we liked this
mix with the full 2 tablespoons of hot sauce. The relish can be
refrigerated in an airtight container for up to 3 days. 5 small to medium (1 1/2 to 2 pounds) tomatoes,
preferably a mix of green and red ones, cored, then cut into wedges,
slices or bite-size chunks About 6 ounces firm jicama (8 to 10 ounces),
peeled and cut into large or bite-size chunks (about 1 cup) 4 to 6 ounces daikon radish, peeled and cut into
large chunks or 1/2-inch dice (1 to 1 1/2 cups) 5 or 6 scallions, white and light-green parts,
cut on the diagonal (1/2 cup) 3/4 cup seasoned rice vinegar 2 teaspoons to 2 tablespoons chipotle-flavored
hot sauce, preferably El Yucateco 1 to 2 tablespoons Thai fish sauce 1/4 cup chopped cilantro 3 jalapeno peppers, stemmed, seeded and
minced 1/4 cup toasted sesame seeds, preferably a mix
of white and black ones (see NOTE) Combine the tomatoes, jicama, daikon, scallions,
vinegar, hot sauce (to taste) and fish sauce (to taste) in a large
re-sealable plastic food storage bag. Seal and massage to coat
evenly. Refrigerate for at least 1 hour and up to overnight. If
desired, drain off some, but not all, of the liquid. Before serving, stir in the cilantro, jalapeno
and sesame seeds. NOTE: Toast the sesame seeds in a small, dry skillet over medium-low heat for about 4 minutes, shaking the skillet to keep them from getting too browned. The sesame seeds will be fragrant. Cool before using. Recipe from Sarah Acconcia, 13.5% Wine
Bar Grilled Chicken Thighs serves 2-4 8 bone-in chicken thighs with skin For the brine: 1/2 cup brown sugar 1/4 cup salt 2 cups water For the dry rub: 2 tablespoons sugar 1 tablespoon kosher salt 1 teaspoon paprika 1 teaspoon smoked paprika 2 teaspoons garlic powder 1 teaspoon cumin 1 teaspoon celery seeds 1/2 teaspoon cayenne pepper For the basting sauce: 1/2 cup apple cider vinegar 1/2 cup rice wine vinegar 1 tablespoon brown sugar 2 teaspoons fish sauce 2 teaspoons fermented chili paste (available in
Asian markets) 1 or 2 hot peppers of your choice, seeded and
minced finely (I used serrano, but jalepeno or even habenero would
work depending on how spicy you like your food!) Instructions: The day before, make the brine. In a large bowl, toss the chicken thighs in the brine, cover and refrigerate. The chicken thighs can stay in the brine for up to 12 hours, but at least 3 hours.
The next day when ready to grill, in a small
saucepan, combine the ingredients for the basting sauce. Heat over
medium until simmering and remove from heat. Remove thighs from brine. Pat dry with a paper towel. Generously sprinkle chicken with the dry rub. Heat your grill to medium high. Begin grilling
chicken, skin side up. Use a pastry brush to baste the chicken with
the vinegar sauce as it cooks. Grill for 8 to 12 minutes on each
side, basting a few times as the meat cooks. Always check the
internal temperature with a meat thermometer ? 165 degrees for
poultry. But remember that your chicken will continue to cook even
after it is off the grill. For this reason, I usually stop grilling
at around 155-160, and let the meat rest for at least 5 minutes. I
then check the temperature again, and if it has not reached 165, I
return it to the grill. Serve with fresh salad, grilled corn on the
cob, and Chef Sarah Acconcia's special "Blue-BQ Sauce" and Squash
Bread 'n' Butter Pickles (both available for sale at the Chef Demo
Tent) Recipe from Debbie Amster Basil-Honey Dressing
1/2 cup packed whole basil leaves 1 medium shallot Freshly ground pepper Roughly chop or tear basil leaves (to give them
a head start), and combine all ingredients in a blender and puree
until dressing is smooth. There will be small basil flecks. (If
you have an immersion blender, you can try that instead.)Pour into a
jar and refrigerate before serving. Keeps for a week or more in the
refrigerator. Peaches Poached with Basil
1 cup white wine 1 1/2 cup granulated sugar 1 large bunch fresh basil 6 yellow peaches
Place the wine, 1 1/2 cups water and sugar in a
wide bottomed saucepan and stir to dissolve the sugar slightly.
Place the pan on the stove over medium heat and bring the mixture to
a boil. Boil for 5 minutes and then reduce the heat, leaving the
syrup to simmer gently. Cut the peaches in half and remove pits
gently. Drop half of the basil leaves into the syrup, and then
gently place the peach halves cut side down into the syrup. Poach
for about 3 minutes and then gently turn over using a slotted spoon.
Continue poaching for an additional 3 - 4 minutes, until soft
(cooking time will depend on ripeness of peaches). Carefully prick
the cut side of the peaches to check for tenderness. The peels
should be wrinkling up as well. You may cook the peaches in two
batches if all the halves will not fit in the pan at once. Remove the peaches to a plate with a slotted spoon. When they are cool enough to handle, gently slide the skins off and discard. Add all but about six basil leaves to the syrup and bring to a boil; boil until reduced by about half. Pour any juices that have collected on the plate with the peaches into the syrup. Leave to cool to room temperature.
The peaches can be covered with plastic wrap and kept at room temperature for several hours. When ready to serve, place two peach halves on a plate and drizzle with a little basil syrup. Reserve the remaining syrup for another use. Garnish with basil leaves and serve. 1st Place Recipe
for "Spice Pie" Christmas In July Pie From BigOven: http://www.bigoven.com/recipe/319140/Best-Ever-Pie Ingredients 2 Eggs Best Ever Pie Preparation Second Place Recipe for "Chocolate-Cherry Mousse Pie With Chocolate-Covered Cherries" By Judy Newton The pie
recipe is freely adapted from a recipe found online at: http://www.verybestbaking.com/recipes/29755/Chocolate-Lovers-Chocolate-Mousse-Pie/detail.aspx
8 oz. very
good dark chocolate, roughly chopped 1 cup fresh
cherries, pitted and chopped For the
drizzle: 2 oz. very good
dark chocolate, roughly chopped 1 tbs.
milk Chocolate-Covered Cherries 12 pitted
fresh cherries 4 oz. dark
chocolate, melted, plus (optionally) more chocolate, chopped very
small unsweetened
cocoa powder, enough to cover cherries Dry the
cherries as well as possible. Optional: Stuff cherries with
small pieces of chopped chocolate. Line a baking
sheet with a silicon mat. Put the cherries in a bowl and
pour chocolate over them. Gently move cherries around to coat them
evenly. Sift some of the cocoa over them. Spread the
cherries out onto the baking sheet and continue to sift the cocoa
over them. Roll them around in the cocoa
until they are evenly coated. Cover with
plastic wrap and refrigerate until chocolate has set. Alternate the
chocolate-covered cherries with fresh cherries around the pie, next
to the crust. You may have extra chocolate-covered cherries. Consider these the chef's treat! Recipe from Chef Matt
Baker Heirloom Tomato Gazpacho Serves 6 6 pc Large Heirloom Tomato/Vine Ripened Tomato
(large dice) 1 pc Large Red Onion (large dice) 2 pc European Cucumber (peeled and large
dice) 2 pc Red Bell Pepper (large dice) 2 pc Green Bell Pepper (large dice) 1 Whole Garlic Clove, Peeled 4 Tbsp Sherry Vinegar 1/3 c Extra Virgin Olive Oil Salt and Pepper to taste Add all vegetables to food processor or food blender, and blend on high until mixture is smooth. Once smooth, add sherry vinegar, and while still blending slowly begin adding the extra virgin olive oil in a slow steady stream. The mixture should be smooth and somewhat thick. Taste for seasoning, and adjust, then refrigerate until ready to serve. Serve with small dice of red onion, green and
red bell peppers, and cucumber. Note: If it is too acidic for your liking, you can add sugar to the soup to offset the acid. Recipe from Debbie
Amster Hot-and-Sour
Summer Squash Soup This soup
feature Middle Eastern cousa squash - also called clarita
squash, Mexican squash, white or gray squash . They
are slightly sweeter than zucchini and their skin is softer. 2-3 Tbs.
olive oil 3 large
garlic cloves 1 lb. ripe
tomatoes chopped or one 14-ounce can diced tomatoes with their
juice 1/4-1/2 tsp.
hot red pepper flakes or cayenne pepper to taste Salt and
pepper 1.5 lbs. pale
green Middle Eastern squash or zucchini diced 3 cups
chicken, beef or vegetable broth or water or a mixture of broth and
water 3 Tbs. white
rice (optional) 2 Tbs.
strained fresh-squeezed lemon juice 1/2 tsp.
sugar, or to taste Heat 1 or 2
Tbs. oil.
Add garlic and cook over medium-low heat, stirring, for 30
seconds.
Add tomatoes, pepper flakes, salt and pepper and stir
well.
Saute over medium heat for 5 minutes. Add
squash, broth and if you like, rice and bring to a boil. Cover
and cook over low heat for 15 minutes, or until rice and squash are
very tender. Add lemon juice and sugar. Taste
and adjust seasoning adding more salt, pepper, lemon juice or sugar
if needed. Serve hot, cold, or at room temp
drizzled, if you like, with 1 Tbs. olive oil. Rhubarb-Ginger Fool 1-1/2 to 2
lb. rhubarb 1 cup sugar
or 1/2 cup maple syrup or honey 2 Tbs.
chopped candied ginger 2 Tbs.
freshly grated ginger 2 cups heavy
cream Trim the ends
of the rhubarb and cut the stalks into 1-inch-long pieces. In a
non-reactive pan with a tight-fitting lid, combine the rhubarb,
sweetener, candied ginger, and fresh ginger. (There's no need to add
water; though it will look dry at first, the rhubarb will release
enough water to cook without scorching.) Cook over low heat until
the rhubarb is tender and falling apart, about 30 minutes.
Refrigerate until well chilled. Whip the cream until it holds soft peaks. Gently fold in the chilled rhubarb mixture until well combined. Spoon into serving glasses or bowls and chill until ready to serve. Recipe from Chef
John Melfi (Blue Duck Tavern)
Tempura Fried
Squash Blossoms, Goat Cheese, Piquillo Pepper Romesco, Basil Ingredients for Goat Cheese 4 oz goat
curd 1 tsp
espellette pepper 1 tbs chopped
parsley 1 tbs chopped
chives 1 tsp
salt Zest of
lemon
Mix all
ingredients together. Can be prepared one day in advance. Ingredients for Tempura 4 oz corn
starch 4 oz ap
flour 1 egg
yolk 1 tsp baking
soda 1 tsp baking
powder 5 ice
cubes 1 tsp
salt 8 oz soda
water Mix all
ingredients together, except soda water. Slowly add the soda water
until mix is a thin, pancake consistency. Do this just as you are
ready to serve. Ingredients for Piquillo Pepper Romesco 1 pint
piquillo peppers or roasted red peppers 20 cloves
roasted garlic 1 1/2 oz
sherry vinaigrette 2 oz marcona
almonds or toasted almonds 8 oz extra
virgin olive oil Salt and
pepper to taste Put all
ingredients in a blender. Slowly add the olive oil to emulsify. Pass
through a chinios and taste for seasoning. Method Stuff the squash blossoms with goat cheese mixture. Dip in ap flour and then into the tempura batter. Place them into a fryer for about 4 minutes until golden brown and crispy. Season with sea salt when they first come out of the fryer. Place on a plate with a hint of piquillo pepper romsco and top with fresh basil. Recipe from Cathy
Berglund Bamboo Shoots Stir
Fry Recipe from Chef
Linda Anselmi Recipe for Opening Day 75 Obama
Burgers Food 75 prep burgers, 2oz Water cress / Maui Onions Honey mustard The Rub in the Canister 75 Slider buns 75 small Pc Swiss cheese
Equipment 1 Bag of Towels Small Metal Spatula Rubber Gloves Grill Brush 4 Sheet trays small with wax paper
Recipe
Beef
Use only certified Angus Beef. Form small 2oz round patties. Place on hot gas or charcoal grill. Shake the rub on evenly. Turn over and repeat the process. Add the Swiss cheese.
The Bun
Toast he bun on the grill, add the watercress, sweet maui onions, and the honey dijon mustard, and serve.
Recipe from Chef
Alba Johnson Italian Tomato and Bread Soup (Serves 6-8) 4 tablespoons extra virgin olive oil Directions: Recipe for Caramel
Apples Brian's Caramel
Apples (courtesy of Salt & Pepper)
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RECIPE for Carla
Hall
"Country Greens" 8
servings RECIPE for Stephanie
Royal
CUZZINS CHILI INGREDIENTS: 1 pound ground beef or 2lbs chuck roast cut into
cubes 1 large green pepper, chopped 1 large onion, chopped 2 tablespoons chili powder 2 tablespoons cumin 2 (15 ounce) cans tomato sauce 1 (15 ounce) can Kidney Beans, rinsed and drained 1 (15 ounce) can Pinto beans, rinsed and drained 1 (15 ounce) can Black
Beans
Salt to taste Sliced green onion Cilantro Radishes Jalepeno peppers DIRECTIONS: Cook beef, in skillet until browned and season with salt. Add green pepper, onion, cumin and chili powder. Pour off fat. Add tomato sauce and beans and heat through. Top with green onions, cheese and tomato. Serve alone or over rice, or macaroni. Can also be served with tortilla chips or on a hot dog! Amy
Riolo Author/Educator/Consultant Amyriolo.com www.diningwithdiplomats.blogspot.com
*Recipe from The Mediterranean Diabetes Cookbook. Calabrian Sesame Cookies/ Biscotti di Regina These cookies are a family favorite. Since
antiquity, sesame seeds were seen as symbols of fertility. For this
reason, in the Southern Italian province of Calabria they are served
on Christmas Day (to celebrate the birth of Jesus) and at weddings.
These simple to make cookies can be made a month ahead of time and
frozen.
Makes about 30 cookies Serves: 15 Serving Size: 2 cookies
Ingredients: 2 1/4 cups unbleached all-purpose flour, plus
extra for work surface 1/3 cups sugar 1 1/2 teaspoons baking powder Pinch of salt 1/4 cup canola oil, placed in freezer for 20
minutes before using 1/4 cup milk 2 teaspoons vanilla extract 3/4 cup sesame seeds, untoasted
Preparation: 1. Preheat oven to 375 F degrees. Line 2 cookie
sheets with parchment paper or silicone liners. 2. Combine flour, sugar, baking powder, and
salt in a large bowl. 3. Stir in canola oil and mix well to
combine. 4. Combine milk and vanilla in a small bowl and
stir into mixture. 5. Mix ingredients well to form a dough and
turn out onto a lightly floured work surface. 6. Pour sesame seeds onto a plate. 7. Break off 1-inch pieces of dough and roll
them to create finger shapes. 8. Roll in sesame seeds to coat. 9. Place on baking sheets and flatten top of
cookies slightly with a finger. 10. Bake for 18 to 20 minutes or until very
light golden.
Healthy Living Tradition:
Chef Luigi
Diotaiuti www.altiramisu.com
www.chefluigi.com Yogurt Pannacotta with Strawberry
Coulis Ingredients (Serves 6) 1 Cup milk 3 Oz sugar 2 gelatin sheets 8 Oz plain yogurt 11 Oz strawberries, hulled and washed Method For the pannacotta: Bring the milk and sugar to the
boil. Remove from the heat, add gelatin and stir to dissolve. Allow
to cool. Add yogurt and combine very well. Pour into six containers.
Allow to set in the fridge, preferably overnight. For the coulis: Blend the strawberries and pass
through a fine strainer. Add some water to thin the puree. Adjust
the sweetness if necessary. Pour coulis around the unmolded
pannacottas. Garnish with strawberries. Adapt the coulis to any seasonal fruit. Apple sauce, Rhubarb preserve, etc. Crunchy Cauliflower Broccoli
Slaw This healthy and delicious recipe is great to eat with your meals as your vegetable/salad or, this may also satisfy your urge in between meals. Vegetable ingredients: 4 cups diced Cauliflower, small
pieces 1 tsp. Dijon Mustard Refrigerate and serve when ready. Recipe from Chef de Cuisine John
Melfi Chef John Melfi's "Watermelon Gazpacho"
Ingredients 1 ea
Watermelon, pureed 2 ea English
Cucumbers 3 ea
Tomatoes, medium-sized, diced 2 oz
Champagne Vinegar 1 stalk
Celery, diced 1 clove
Garlic, chopped 1/2 Red
Onion, medium-sized, diced Salt, Pepper, Tabasco to taste Method Combine all the ingredients. Allow to marinate overnight. Blend in food processor and pass through chinoise. Finish with the tabasco, salt and pepper. Recipe from Tony
Avirgan Chef Ton Avirgan's "Watermelon Gazpacho" Put in food processor: 2/3 quantity seedless watermelon, cut in
pieces
Recipe from Chad
Wisner Tapenade 6 servings
Recipe from Mark
Salter Barbecue
Spiced grilled pork tenderloin with Wye mills soft polenta water
melon salad and wild blackberry-balsamic Vinaigrette.
Serves 4
Ingredients Pork 11/2lb pork tenderloin Barbecue spice 41/2 Table spoons light brown sugar 21/2 table spoons Chili powder 2 tea spoons Allspice 41/2 tablespoons kosher Salt 2 tablespoons ground black pepper 3 table spoons onion powder
Method of Preparation 1 Mix the spice ingredients together. 3 Cut the pork into 2cm thick slices and Season
with the barbecue rub, drizzle with olive oil. 4 Grill the small steaks on both sides until
cooked Soft polenta 2 table spoons olive oil onions chopped into small dice 1 clove chopped garlic 3 tablespoons chopped Italian parsley 1/2 cup stone ground polenta. 2 table spoons parmesan cheese. 2 table spoons unsalted butter. Salt and pepper to taste Method of Preparation 1 Cook the onion and garlic in the olive oil
without color. 2 Add the water. Whisk in the corn meal and
cook gently for 5-10 minutes until thickens and the corn meal is
cooked. 3 Add the chopped Italian parsley, butter and
the parmesan cheese. Season with salt and pepper to taste.
Watermelon
Salad 4 table spoons crumbled feta piece seedless water melon cup toasted lemon (juice only) 1 table spoon olive oil 1x 4oz bag cleaned arugula Kosher salt and pepper taste
Method of Preparation 1 Cut the watermelon into 2cm thick slices then
brush with olive oil and mark on the grill. 2 Cut into 2cm thick dice and mix with chopped
toasted pecans, crumbled feta and arugula. 3 Dress the salad with a pinch of black pepper,
squeeze of lemon juice and olive oil.
Vinaigrette 2 each lemons (juice only) 1 tea spoon 1 table spoon honey 6 table spoons olive oil cup wild blackberries Method of Preparation 1 Whisk together the
Set Up Place the grilled pork onto the plate. Top with
the watermelon salad. Spoon on the soft polenta and drizzle around
the vinaigrette. Serve.
Recipe from Carla Hall Zucchini and Feta Salad
Recipes from Doron
Petersan Rolling Stones Brown Sugar Cupcake with Coconut Custard Filling, Spiced Rum Frosting and Cracked Brown Sugar Brittle
Recipe courtesy Sticky Fingers Bakery, Cupcake Wars, 2011
Yield 12 1 1/2
cups unbleached flour 1/4
teaspoon baking soda 1/4
teaspoon salt 9
ounces brown sugar 4
ounces non-hydrogenated vegan margarine (recommended: Earth
Balance) 1 1/2
tablespoons egg replacer, (recommended: Ener-G) 1/4
cup plus 2 tablespoon water 3
teaspoons vanilla 1/2
cup soy milk 1/2 teaspoon vinegar Coconut Custard, recipe follows Spiced
Rum Frosting, recipe follows Brown Sugar Brittle, recipe follows Special equipment: an electric kitchen
scale Preheat oven to 350 degrees F. Line a
standard cupcake pan with 12 standard cupcake liners. Sift the
flour, baking soda, and salt into a medium-size bowl. Set the bowl
aside. In the bowl of an electric stand mixer, cream the brown sugar
and the margarine with the whisk attachment, about 5 minutes. Scrape
down the sides and bottom of the bowl. In a small bowl or cup,
combine the water, egg replacer and vanilla and stir to dissolve the
egg replacer. Add the egg replacer to the sugar and mix until
combined. In a small bowl, combine the soymilk and vinegar and set
aside. Turn the mixer speed to low and slowly add the dry
ingredients and the soymilk, alternating between the 2, ending with
the soymilk. Fill
the 12 cupcake liners 3/4-full with batter and bake for 19 minutes,
or until a toothpick inserted into each cupcake comes out clean.
Cool the cupcakes completely. Coconut Custard: 2 cups full fat coconut milk, canned 4
ounces sugar 1/4
cup cornstarch In a
medium heavy-bottomed sauce pot, stir together 1 3/4 cups of the
coconut milk and sugar. Heat on medium-high until the mixture
begins to bubble around the edges. In a small bowl, mix the remaining
coconut milk and cornstarch into a slurry. Slowly add
the cornstarch mixture to the hot sugar mixture while whisking. Cook
for 2 more minutes while stirring. Remove from heat and let cool
completely. Put the cooled Coconut Custard into a piping bag and cut
1/4-inch off the tip. Yield: 2 cups Spiced Rum
frosting: 8
ounces non hydrogenated vegetable shortening (recommended: Earth
Balance) 8
ounces non-hydrogenated vegan margarine (recommended: Earth
Balance) 1
pound 8 ounces 10x powdered sugar 1
teaspoon cinnamon 1/2
teaspoon allspice 1/4
teaspoon ground cloves 1/4
cup dark rum In the
bowl of a stand mixer, whip shortening and margarine until
completely combined. Scrape the bottom of the bowl to ensure
that all ingredients are mixed thoroughly. On low speed, slowly add
sugar a little at a time. Add the spices and mix. Scrape the bottom
of the bowl. Add rum and mix to combine. Scrape the bottom of the
bowl and mix on medium-high speed until all ingredients are combined
and frosting is fluffy, about 2 minutes. Put the frosting into a
pastry bag and cut 1/2 inch off the tip. Yield: 2 quarts Brown Sugar
Brittle: 1 cup
brown sugar 1/2
cup corn syrup 1/2
teaspoon salt 1/4
cup water 1
teaspoon non-hydrogenated vegan margarine (recommended: Earth
Balance) 1
teaspoon baking soda Line a cookie sheet with parchment paper and set aside. In a medium heavy bottom sauce pan, boil the sugar, corn syrup, salt and water, stirring until the sugar dissolves. Place a candy thermometer into the pan and cook on medium heat until the mixture reaches 300 F. Remove from heat and stir in the margarine and baking soda. Pour the mixture into the prepared cookie sheet and quickly spread the hot mixture thinly on the sheet. Let the candy cool completely and break it into small pieces with your fingers. To assemble: With a
plastic drinking straw or a small paring knife, make holes in the
center of each cupcake. Squeeze the Coconut Custard in the center of
each cupcake until filled but not overflowing, about 1 tablespoon
per cupcake. Pipe a dollop of Spiced Rum Frosting onto each cupcake
and garnish with a few pieces of the Brown Sugar Brittle. Prep
Time: 60 minutes Cook
Time: 60 minutes Inactive Prep Time: 10 minutes Ease of Preparation: Intermediate
Recipes from Chef Linda Anselmi Tulkoff Horseradish and Garlic Dip 1 cup mayonnaise 1/2 to 3/4 cup Asiago cheese 1/4 cup Tulkoff Horseradish 1/4 cup cream 1 1/2 tsp Worcestershire 1/2 tsp white vinegar 2 tsp Tulkoff Chopped Natural Garlic salt and pepper, to taste Combine all of the ingredients and whisk until evenly combined. Taste and adjust the seasoning. The Asiago cheese can be adjusted according to taste. Tulkoff Tuna Salad - Serves 3 6 ounces tuna in water drained well 1 tablespoon green onion chopped fine/ green and white 2 teaspoons red onion -- chopped fine 1 teaspoon dill relish 3 tablespoons celery -- chopped fine 4 tablespoons Tulkoff Crab Cake Base 1 tablespoon mayonnaise 1 teaspoon lemon juice 1 jalapeno -- chopped fine (optional) Mix all ingredients together and chill to blend flavors. Recipes from "Salt & Pepper" Click on the following
links to get the recipes Salt & Pepper prepared Grilled
Gazpacho Recipe from Susan Delbert Crispy Soft Shell Crabs on Summer
Salad There is nothing quite like the link
between crabs and summer for those who live in the mid-Atlantic
region. Whether it is sitting dockside with
hammers, pitchers of beer and mounds of Old Bay seasoned hard
shells, or anticipating soft shells during their brief sweet season
after the full moon in May, people have a visceral love of this
local delicacy. Below is a great summer
combination. Soft-shells can be lightly saut?ed,
grilled, broiled, tempura?d or crispy fried. There is almost no way to do them
incorrectly, unless one tries to steam or bake them. Quick cooking is the rule that
preserves their unique taste and texture. Below is less a recipe than a road-map
for one way to fix them. Alternatives abound. Use my ideas or mix them up your
way. Have fun with this; make it your own.
Soft Shell Crabs Soft shell crabs (jumbos or whales; 1 per
person) Seasoning: your choice: garlic, Old Bay, minced jalapenos,
garlic or onion powder, cumin, lime juice, and/or Salt and Pepper 1. To clean each crab, first remove
eyes: with a horizontal stroke, cut just
behind and across; scissors work best. Turn crab over and lift tail and remove
by pulling up?like lifting a beer can tab. Remove lungs/gills by lifting side of
top shell and removing lungs with fingers; no need to cut them. Dry crab with paper towels and prepare
for seasoning. 2. Season crabs with favorite
flavors: garlic, Old Bay, lime juice, jalapenos,
salt and pepper, or any of the above. Let rest a few minutes. I favor Old Bay, salt and pepper. 3. Prepare vegetable oil in shallow pan to
a depth of about 2-3 inches: 350 degrees (or until a touch of flour
sizzles when tested). 4. Prepare three step breading
station: one shallow plate/pan of seasoned
flour?to all purpose flour, add Old Bay, cumin, garlic powder, onion
powder or just salt and pepper; second shallow bowl of egg and milk
mix?about 3 eggs to ? cup milk; third plate/pan of Pancko (Japanese)
bread-crumbs [these give a great crunch] (may substitute cornmeal,
crumbled potato chips, or use flour). 5. Use one hand for wet, one for dry: dip crabs in flour, shake off excess,
and plunge into egg mix; with second hand transfer egg-y crab to
final coating step. Transfer coated crabs to rack or pan to
hold until all are coated. Wash hands. 6. When oil is hot, slip crab into oil and
fry until crispy; this is quick, maybe 2 minutes, flip. You will notice the frying bubbles will
change ever so slightly around the perimeter when the desired crisp
state is reached. The color will also change to
golden. Be careful when putting crabs in hot
oil as the natural water content of the crabs will cause sputtering
and splattering. 7. Remove to paper towel lined rack. Hold in warm oven (if available). Serve
on prepared salad below. One eats the whole
crab. Salad for Summer Crab Feast Baby spinach Mixed baby greens Mango or pineapple, cubed (or sub fresh
berries) Red onion, diced, or scallions, cut on bias Candied walnuts or pecans (toss nuts in fry pan
with bit of sugar, cool) Cherry tomatoes, Sweet 100?s-halved, or diced
heirloom tomatoes Carrots, julienned on mandolin Vinaigrette: Vinegar or Lime/Lemon/Orange
Juice Olive Oil Touch of Dijon Mustard Salt/Pepper Honey, Sugar or Agave Favorite cheese: Fresh mozzarella, goat cheese or
feta 1. Prep the salad ingredients that take
the longest time before frying crabs: julienne the carrots, candy the
walnuts/pecans, dice the pineapple or mango, dice the red onion or
cut the scallions. Hold separately 2. Wash and spin greens or baby spinach. Dry in tea towel or paper towels if no
salad spinner. 3. Make the Vinaigrette: whisk vinegar/juice with salt, pepper
and mustard in bowl. Add sweetener. To add oil, whisk while slowly
streaming olive oil into acid mixture. Proportion of vinegar to oil
should be about one part vinegar/juice to 2-3 parts oil. You can also just eye-ball this and
stop when mixture looks creamy. If mix fails to emulsify (blend), try
adding a few drops of cold water and whisk some more. Vinaigrette can also be made in a blender. 4. Toss greens with onions, carrots and
tomatoes. Drizzle vinaigrette. Toss. Portion on individual plates: Top with mango/pineapple dice?or
berries, nuts and cheese. 5. Fry crabs now. 6. Lay hot crabs on salad. Serve. Ignore the groans of pleasure; accept the accolades. Recipe from
Calliopi Toufidou Vegetable dish - Skordostoubi (Eggplants with garlic and tomato sauce) 3-4 big eggplants (sliced 1/8?? thick) 4 cups olive oil for frying (you may avoid frying by baking the sliced eggplants, sprinkled with a little olive oil) 4-5 fresh tomatoes (peeled, seeded and crushed) 8-10 garlic cloves (crushed) 2 teaspoons red wine vinegar 1/2 cup water 1/2 cup extra virgin olive oil Salt and pepper Feta cheese for garnish In a small pot, saut? garlic in oil, add tomatoes and water. Let it simmer for 5 minutes until sauce is thick. In a separate pan fry thinly sliced eggplants (or bake them about 20 minutes) and strain them for an hour. In a big skillet place one layer of sliced eggplants and one layer of the sauce repeatedly, ending with the sauce, add salt and pepper. Let it cook on stove until tender, add a little water if needed, add vinegar and remove it from heat. Sprinkle with crumbed feta cheese and serve. Serve with fresh bread and Greek wine. Good luck Recipe from Chef Andrew Fleishauer Strawberry Shortcake
Yields: 10 servings
Ingredients for Shortcake Biscuit
4
cups
Flour
2
Tbsp.
Baking powder 1
tsp.
Salt 2 2/3
Tbsp.
Granulated sugar 1/2
lb
Unsalted butter 1/2
quart
Heavy cream Other
Ingredients Strawberries Whipped Cream Directions for Biscuits Mix
all dry ingredients together. Cut butter into small pieces and work
into the dry ingredients until incorporated and the size of small
peas. Add cream until mixture becomes a dough. Roll out to 1 1/2
inches think and cut out with a biscuit cutter. Place on parchment
lines sheet pan and brush with heavy cream. Sprinkle with sugar.
Bake at 350 for 15-20 minutes until golden brown. **Note: Do not overwork dough either when
making initially or when rolling it out. To
Serve: Cut biscuit in half. Place large spoonful of whipped cream on bottom half. Place large handful of local cut strawberries on top of cream. Cover with top half of biscuit. Garish with small amount of whipped cream and two or three strawberries on top of biscuit. Finish with powdered sugar. Recipe from Leigh
Lambert Man-Catcher Brownies Makes twenty-four 2 1/4 -by-2-inch brownies This recipe is a result of Leigh Lambert's many experiments to create the perfect brownie: thick, moist and chocolaty. These are for purists who like nothing but brownie in their brownie, but chocolate chips or toasted chopped walnuts could be added. 12 ounces (3 sticks) unsalted butter 2 cups cocoa powder, sifted (natural or Dutch process) 6 eggs 2 cups sugar 2 cups packed light brown sugar 2 tablespoons vanilla extract 2 cups flour 1 teaspoon kosher salt Preheat the oven to 350 degrees. Line a 9-by-13-inch pan with aluminum foil or parchment paper and spray with nonstick cooking oil spray. Melt the butter in a medium saucepan over medium heat. Remove from the heat and add the cocoa powder, stirring to combine. Let cool slightly. In a large bowl, whisk the eggs together, then add the sugars and vanilla extract, stirring to combine. Add the cooled butter-chocolate mixture, then fold in the flour and salt until just combined; do not overmix. Spread the batter evenly in the pan, making sure the corners are filled. Bake for 40 to 45 minutes or until a crust forms on the surface and a toothpick inserted into the center comes out mostly clean. Transfer the pan to a wire rack; cool completely before cutting the brownies. Per brownie: 310 calories, 4 g protein, 46 g carbohydrates, 14 g fat, 83 mg cholesterol, 8 g saturated fat, 108 mg sodium, 2 g dietary fiber Recipe from Debbie Amster Pasta with Greens and FetaIngredients:3 T. olive oil
4 cloves of garlic, chopped
fine ? tsp. hot pepper flakes 1 medium onion, chopped 1 large escarole or 2 large
bunches of fresh spinach, cleaned and torn into pieces ? lb. Feta cheese, crumbled Freshly ground black pepper Nutmeg Grated parmesan cheese 1 lb. of brown rice penne or conventional tubular pasta Directions: Boil water with a pinch of salt in a large pot for pasta. Heat oil in a large skillet. Add garlic, hot pepper flakes and onions to the skillet and saut? on a medium flame until soft and golden. Add greens to skillet and cover. Stir greens a few times until they are soft and wilted. Meanwhile, put pasta in salted, boiling water and cook until al dente. Reserve one cup of pasta water and then drain pasta and add to the greens. Turn flame down on skillet to low and add feta cheese. Cook for an additional 5-10 minutes until cheese is warm. Add pasta water as needed. Season with fresh pepper and a bit of nutmeg. Sprinkle generously with parmesan cheese and serve. Recipes from Tianna Feaster Butternut Squash w/ Orzo Yields 4 Ingredients 3 tablespoon butter 1 tablespoon extra virgin olive oil I medium onion, chopped 2 cloves garlic, minced 3 cups diced peeled butternut squash (1/2 dice) 4 cups of vegetable/chicken broth 1 cup orzo pasta (Whole Wheat is optional) ? cup freshly grated parmesan cheese/parmigiano reggiano 2 tablespoon chopped fresh sage Salt and cracked black pepper to taste Pinch of fresh grated nutmeg
Directions:
In a skillet pan, melt butter with olive oil over medium-high heat. Add onion and cook for about 5-6 minutes, or until tender. Add garlic and cook for 30 seconds. Add squash and stir. While stirring your squash add ? cup vegetable broth and simmer over medium heat until liquid is absorbed and squash is tender. While broth is simmering, bring the remaining broth to a boil.
Add orzo and cook for about 8 minutes, until al dente. Drain any excess liquid. Combine squash mixture with orzo and heat together for a few minutes, until the squash is tender. Pour into bowl and toss with sage and cheese. Add salt, pepper and freshly grated nutmeg. Serve, eat and enjoy! Recipes from Joe Yonan Sweet Potato Soup Base
From "Serve Yourself: Nightly Adventures in Cooking for One" by Joe Yonan Makes about 4 cups 2 (10- to 12-ounce) sweet potatoes Recipe from Victor Cirrincione, CEC Chef Amy Riolo Red Lentil
Dip
Serves 4
Serving Size ?
cup
Lentils are a powerful source of protein which
is needed to build muscle and burn fat. This is a quick and
flavorful way of serving lentils since red lentils do not need as
long to cook as other varieties do. Red and orange colored foods are
known to promote heart health and boost immunity. This recipe
was adapted from Arabian Delights and
The Mediterranean Diabetes Cookbook by Amy
Riolo.
Ingredients:
1 cup dried red lentils, sorted and
rinsed
2 cups reduced sodium vegetable or chicken
broth
1 tablespoon tomato
paste
5 garlic cloves,
chopped
1 teaspoon
salt
Freshly ground
pepper
1 tablespoon dried ground
coriander
4 pieces pita bread,
quartered
1 tablespoon olive
oil
1 teaspoon za'taar (Middle Eastern wild thyme,
sumac, coriander, sea salt) spice
mix
? cup plain yogurt for
garnish
1 tablespoon cilantro, for
garnish
Directions:
1. Combine lentils, broth, tomato paste, garlic
cloves, salt, and freshly ground pepper to taste in a medium
saucepan. Bring to a boil over high heat. Stir, reduce heat to low,
and cover.
2. Simmer for approximately 20 minutes, or
until lentils are tender and all liquid is
absorbed
3. Mash mixture and stir in coriander. Taste
and adjust seasonings if necessary. Place red lentil puree in a
small bowl. Garnish with yogurt and top with
cilantro.
4. Brush pita with olive oil and sprinkle with
Za'taar. Toast pita pieces under broiler until golden (1 to 2
minutes per side). Arrange pita pieces on a plate and serve
warm.
CHOPTANK CRAB CAKES Tony Breeze September 18, 2011 RECIPE FOR 4 PERSONS 12 ounces fresh crab meat 1 cup mayonnaise ? cup Dijon mustard Old Bay Seasoning to taste 1 cup panko breadcrumbs ? bunch Italian parsley Clarified butter for pan frying
1 cup mayonnaise 4 tablespoons sweet Thai chili sauce Mix mayonnaise, mustard and Old Bay seasoning in a bowl. Chop the parsley and add to the mayonnaise. Add the breadcrumbs. Carefully fold in the crab meat so as not to break up the lumps. Form into 2 ? 3 ounce crab cakes. Heat butter in a non stick pan. Place crab cakes in pan and pan fry slowly on each side until hot on the inside and lightly golden color on the outside. Mix the sweet Thai chili sauce with the mayonnaise. Serve with the hot crab cake Recipe from Missy Carr Kamikazi Salmon Burgers 1 pound skinless boneless salmon fillet, cut into 1-inch pieces 1/4 cup fresh cilantro leaves (1/2 bunch, stems removed) 2 tablespoons Hoisin sauce 1 egg 1 cup panko bread crumbs 1/4 cup chopped green onions 2 teaspoons minced peeled fresh ginger (size of thumb) 2 garlic cloves, minced Salt and pepper to taste Place first 4 ingredients in processor. Pulse until coarsely ground. Transfer mixture to medium bowl. Mix in next 5 ingredients. Form into four burgers or 8 sliders. Heat oil in large nonstick skillet over medium heat. Saut? patties until fish is cooked through, about 3 minutes per side. Wasabi Mayo 1 cup mayo Juice of 1 lime 1 tsp soy 1 TBSP (to taste) wasabi paste Combine all ingredients to taste. Serve with salmon. Carolina Catfish Soup 1 lb skinless Catfish, cut into chunks* 1 cup olive oil 1 yellow onion, diced 1 lb Yukon Gold Potatoes, diced 2 large or 6 baby carrots, diced 3 stalks celcry, chopped 1 bulb fennel (reserve sprigs) 2 Qts Fish Stock (or veggie) 1 bay leaf Juice of 1 lemon Juice of 1 lmie Juice of 1 orange Salt and pepper to taste In a large pot, heat olive oil over medium heat. Add onion, potatoes, carrots, celery and fennel. Cook, stirring occasionally until aromatic (5 mins). Add stock, bay leaf and bring to a boil. Simmer 20-30 mins. Add citrus juices. Season with salt and pepper. Add fish last. Cook 5-8 minutes, unitl fish is white and firm. Serve garnished with fenel sprigs. *Alternative Fish: Grouper, rockfish. Shrimp, snapper, scallops, tilapia. Marie Spano Grilled Italian Pizza Ingredients olive oil for brushing goat cheese 1 package pre-cooked pizza crusts, make your own crust or buy ?just add water? variety crust Vidalia onion, chopped or sliced and grilled or saut?ed Garlic, minced, saut?ed Tomatoes, sliced, saut?ed lightly Preheat grill for 10 ? 15 minutes. Make dough according to package directions and gently stretch it into a pie crust. Next, place the stretched pie onto the grill and brown it for 3 ? 5 minutes. Carefully turn the crust over (with thongs and a flipper) and let it start to brown on the second side. Turn the heat down to low, brush olive oil on top of the crust and sprinkle goat cheese evenly over the crust, Vidalia onion, garlic and tomatoes. Close the grill lid and cook until cheese is melted, 3 to 5 minutes. Paula Shoyer, Paula's
Parisian Pastries Dairy Free Cr?pes 3 tablepoons dairy-free margarine 1 cup all-purpose flour 1/4 teaspoon salt 3 tablespoons sugar 3 large eggs 2 tablespoons canola or vegetable oil 1 tablespoon pure vanilla extract 1 1/4 cups plain soy milk 3/4 cup non-dairy whipping cream 1 tablespoon margarine, melted, for frying cr?pes Heat the three tablespoons of margarine in a heatproof bowl in the microwave for 30 seconds, or until melted. In a large bowl, whisk together the flour, salt, sugar, eggs, oil, vanilla, soy milk, whipping cream and melted margarine. Use a sieve to strain the mixture into another bowl, pressing through as much batter as you can and discard the gloppy stuff remaining in the strainer. Cover the bowl and place in the refrigerator for a minimum of 2 hours or overnight. When you?re ready to make the cr?pes, have out a plate to hold the cooked cr?pes and a silicone or other spatula to flip the crepes. Heat a 9-10 inch cr?pe pan or frying pan over medium-high heat. Brush some of the melted margarine around the pan. When the pan is hot, use an oven mitt to lift the pan off the stove and with your other hand scoop up a little less than a ? cup of the batter and pour it into the pan just below the 1:00 o?clock spot and then turn the pan clockwise 3 times to spread the batter so it evenly covers the bottom of the pan, but does not go up the sides. Sometimes you may need to add a little more batter to cover the bottom or fill in holes. Return to the heat. Cook for 1 -2 minutes, or until the edges of the cr?pe turn brown. Use a spatula to lift up the cr?pe and turn it over. Cook on the other side for 30 seconds more and then flip onto the plate. Place pieces of waxed paper between the cr?pes. If the cr?pes are browning too quickly, turn down the heat. Let cool. If making in advance, cover the stack of cr?pes with plastic wrap and store in the refrigerator for up to three days. Fill with nutella, melted chocolate, sliced fruit, caramel sauce. Fruit Soup with Triple Sorbet Garnish Serves 6 to 8 (will depend on melon size) 1 large ripe honeydew melon, peeled, seeded, and cut in chunks 1 teaspoon honey 3 ripe unpeeled peaches, pitted 6 ounces fresh raspberries 1/2 pint each of coconut, mango, and raspberry or mixed berry or other fruit sorbet. Place the honeydew into the bowl of a blender or food processor fitted with a metal blade. Process until completely pur?ed. Pour into a large container or bowl. Add the honey and stir. Place the peaches into the bowl of the blender or food processor and process until completely pur?ed. Use a fine mesh strainer to strain the peach pur?e into the container with the pur?ed melon. Mix well and refrigerate until well-chilled before serving. To serve, ladle the soup into shallow soup bowls. Carefully scatter the raspberries among the bowls so that you can still see them and they do not sink. Take a melon baller and scoop one ball each of the three sorbet flavors and carefully place into the bowls. Depending on the size of your bowls, you can add more than three sorbet balls to the bowl. Store covered in the refrigerator for up to 3 days. Roger
Codding Curried Chicken over Yellow Rice 1 lb chicken breast, cut into bite size pieces 1 lb plain, nonfat yogurt 3 cloves garlic, chopped 1 tbsp turmeric 1 tbsp curry powder 4 tbsp olive oil, divided Mixed vegetables according to preference 8 oz yellow rice 2 cups water Combine yogurt and all spices in medium bowl. Add chicken. Marinate overnight or at least 8 hours. Saut? chicken in 2 tbsp olive oil over medium-high heat until cooked through (10 ? 20 minutes). Add mixed vegetables and continue to saut? for five minutes or until tender. Add rice, 2 tbsp olive oil, and water. Bring to boil for one minute, cover, reduce heat to low and simmer for 20 minutes, stirring occasionally. Recipe from Jessika and
Veronika Olsen Berry
Scones Recipe from Allison Sosna Strawberry, Feta, and
Arugula Salad with Balsamic Vinaigrette Recipes from Chef
Tee Chef Tee's Penne Pasta and Potato
Salad Chef Tee's
Pancakes Served w/Blueberry Jam and Whipped Topping Chef Tee's
Tomato and Grilled Corn Salad Chef Tee's
Cherry and Baby Greens Salad Recipes
from Debbie Amster Yogurt Sauce
with Herbs Recipes from
Salt &
Pepper Brian's
Chocolate Pie Chef Tee's
Butternut Squash Soup Chef Tee's
Chestnut Puree Recipes from
Alba
Carbonaro Johnson Green
Beans, Fresh Shallot/ Mint Dressing & Toasted
Almonds Recipes from Sheilah Kaufman and
Amy Riolo WALNUT AND RED
PEPPER PASTE 1 cup shelled walnuts 4 to 5 slices stale (2 day old)
white bread, dry roasted in a teflon skillet over medium heat for 3
to 5 minutes, crusts removed, processed to breadcrumbs 4 ripe red bell peppers (ribs,
seeds, removed), chopped OR 4 fire roasted canned red peppers,
chopped 3 to 4 cloves of garlic, finely
chopped Sea salt 4 teaspoons of pomegranate syrup
OR 2 tablespoons freshly squeezed lemon juice + 2 teaspoons brown sugar 4 teaspoons of brown sugar
6 tablespoons extra virgin olive
oil Dry roast the nuts: Heat a
skillet, add walnuts, and dry roast over medium heat for 6 to 7
minutes, shaking the pan so the nuts do not burn. Remove from heat
and let cool. Place the walnuts in a food
processor and process to breadcrumb consistency. Add breadcrumbs and
process or pulse a few times. Add the red bell peppers, garlic,
salt to taste, pomegranate syrup, brown sugar, and olive oil. Blend
well until a rough (not smooth) paste is formed. Transfer paste to a
bowl, cover, and refrigerate until serving. Serves 4 to 6 Makes 1 1/ 2 to 1 3/ 4 cups Recipes from
REAL Food Chef
Monica Corrado Cultured/Live/Fermented
Salsa! makes 1 quart 4 medium tomatoes or equivalent,
(or mangoes or peaches or nectarines?) peeled, seeded and
diced 2 small onions, finely
chopped 1 small hot chile pepper, finely
chopped 1 medium mild pepper,
chopped 6-8 cloves garlic, peeled and
finely chopped 1 bunch cilantro, chopped (or
another herb such as basil, Thai basil, oregano) 1 T sea salt 4 T whey*, or an additional
Tablespoon of sea salt 1 cup pure water, as needed to
cover tomatoes To peel and seed tomatoes, remove the core and ?score? with an ?X? on the bottom. With a slotted spoon, drop tomatoes in a pot of boiling water for 5-10 seconds. Remove and peel. Cut tomatoes in half, and squeeze out seeds. Mix all ingredients and add to jar. Stir with a spoon. Be sure the liquid covers the ingredient you are lacto-fermenting, and leave one inch space from the top. Seal tightly. Leave out on counter for 2 days and then place in cold storage. Will keep for about 2 weeks after opened. *How to Make Whey from
Yogurt 1 quart good quality plain organic whole yogurt 1 strainer, preferably
cone-shaped cheese cloth or tea
towel 2 cup liquid
measure or bowl to fit strainer Place strainer in liquid measure. Line the
strainer with 2 layers of cheese cloth or a tea towel. Spoon yogurt
into strainer. Whey will drip into the liquid measure and yogurt
cheese will remain in the strainer. Leave on the counter to strain
for 12-36 hours. The longer you drip, the firmer the cheese. One
quart of yogurt will yield 2 cups of whey and 1 cup of yogurt
cheese. Store whey and the cheese in a glass jar in the
refrigerator. Whey will last up to 6 months under refrigeration. Use
yogurt cheese as you would cream cheese. ENJOY! bonus recipe--not
demonstrated; just tasted!!
Cultured/Live/Fermented Peach
Chutney
makes 1 quart
4-5 medium peaches (or nectarines or
mangoes)
1 tsp coriander seed
1 tsp fennel seed
1 tsp ground cumin
1/2 tsp red pepper flakes
(optional)
1/2 cup raisins (or more if
desired)
1/8 cup organic sugar,
un-refined
grated rind of 2
lemons
juice of 2 lemons
1 T sea salt 4T whey, or an additional Tablespoon of sea salt Follow instructions for Live Salsa, above. (Substitute "peaches" for tomatoes!) ENJOY! Recipes from Susan
Belsinger's
Summer Fruit Salad with Infused Lemon Herb
Syrup Summer
Greek Salad Tzatziki Recipes from Nadereh
Naderi's Chef Demo on July 25, 2010. Eggplant Borani Eggplant Borani is simply
delicious! This tasty vegetarian appetizer can be served with your
favorite bread (Barbari, Lavash, pita, Baguettes). Rice & Dill
or Addas Polo recipe makes a great complement to this lovely
dish. Ingredients: 1 cup olive oil 1 large onion, sliced 3 garlic cloves, sliced 6-8 eggplants cut into 1 inch pieces (light purple, long eggplant) 1-2 teaspoons salt 1 teaspoon black pepper 1 teaspoon turmeric 2 large tomatoes Preparation: Saute onion
and garlic in olive oil in a large sauce pan, until golden brown. (Makes 6?8 servings) 1 large
onion, sliced Recipes from Dory Gean Cunningham (Chef Demo on 7/18) Frumenty Recipes from Salt & Pepper (Chef Demo on 7/11) Brian's
Gazpacho Ingredients Ingredients Brian's
Salsa with Grilled Corn Ingredients Ingredients Chef Tee's
Sawa Sawa Melon Salad Ingredients Directions Chef Tee's
Minted Eggplant Compote Served on a Baguette Ingredients Directions 1. Heat
medium pot of water over medium-high heat; when starts to boil; add
tomato. Recipes from Lauren Von der Pool (Chef Demo on 6/27)
Grilled Corn with Zesty Olive Oil Sauce Serves 6 to 8 Ingredients 8 ears of corn 2 Tbsps. Mistral Olive Oil 1 tsp. garlic, chopped 2 Tbsps. basil, chopped 1 Tbsp. cinnamon honey 2 Tbsps. Sauvignon Blanc vinegar 1 Tbsp. basil olive oil 1 cup white onion chunks (grill w/corn until golden brown and tender, then chop chunks into small pieces) Pink Himalayan sea salt to taste Garnish - lemon thyme honey and basil olive oil Directions Preheat grill. Shuck corn; place corn on hot grill; cook about 5 to 6 minutes or until golden brown, kernels are tender but not mushy; transfer to platter. In small bowl, add rest of ingredients except garnishes; pour mixture on top of corn; drizzle little lemon thyme honey and basil olive oil on top. Serve. Grilled Eggplant and Zucchini Vegetable Medley Serves 4 to 6 Ingredients 2 Asian eggplants, cut in half 2 baby squash, cut in half 2 baby zucchini, cut in half 2 purple bell peppers, cut into chunks 1 medium white onion, cut into chunks Pink Himalayan sea salt to taste 1 cup Sauvignon Blanc vinegar 1 to 2 cup Meyer lemon olive oil 2 Tbsps. lemon thyme honey Directions Preheat grill. In large bowl, add ingredients; toss together. Put vegetables on hot grill; cook 2 to 3 minutes on each side or until golden brown, tender but not mushy. Serve. Grilled Cherry Tomato Bruschetta Serves 4 to 6 Ingredients 1 baguette Pink Himalayan sea salt to taste 2 cups cherry tomatoes, cut into halves 2 Tbsps. basil olive oil (plus extra for garnish) 2 Tbsps. blood orange olive oil 2 Tbsps. lemon basil, chopped Directions Heat grill. Cut baguette into 1 to 2-inch slices; drizzle little basil olive oil on both sides of slices; season both sides w/little salt. Put baguette slices on hot grill; cook 2 to 3 minutes on each side or until golden brown and toasty. In small bowl, add cherry tomatoes, 2 Tbsps. basil olive oil, 2 Tbsps. blood orange olive oil, lemon basil, salt to taste; toss ingredients together. Spoon about 2 Tbsps. of cherry tomato mixture on top of toasted bread. Drizzle little more basil olive oil on top; serve. Grilled Heirloom Tomato Bruschetta Serves 4 to 6 Ingredients 4 medium heirloom tomatoes, sliced into 1 to 1-inch slices Pink Himalayan sea salt to taste 1 cup radicchio, thinly sliced 1 cup white onion chunks (grill w/tomatoes until golden brown and tender, then chop chunks into small pieces) 2 Tbsps. Sauvignon Blanc vinegar 2 Tbsps. blood orange olive oil Garnishes - basil olive oil and lemon thyme honey Directions Heat grill. Put tomato slices on hot grill; cook 2 to 3 minutes on each side or until golden brown, tender but not mushy. In small bowl, add rest of ingredients except garnishes; toss ingredients together. Spoon about 2 Tbsps. of radicchio mixture on top of grilled tomato slices. Season to taste w/salt; drizzle little basil olive oil and lemon thyme honey on top; serve. Apricot, Blueberry and Cherry Salad Serves 2 to 4 Ingredients 1 cup blueberries 1 cup cherries, pitted and halved 2 apricots, pitted and sliced 2 Tbsps. lemon thyme honey Directions In medium bowl, toss ingredients together. Serve. Recipes from Chef Tee (Chef Demo on 6/20) 4 servings Ingredients 2 heads of Romaine Lettuce Directions Rinse and dry the head of Romaine lettuce. Slice the Romaine in two length wise and pull away the few leaves that will seperate when you slice the lettuce. Drizzle liberally with olive oil and put a little coarse salt, fresh cracked black pepper. Grate about a half cup of Parmesan cheese. Then grill the lettuce. Look for the lettuce to blacken a bit. The lettuce should have a nice char look to it without having the lettuce wilt to much under the heat. Sprinkle with cheese. Eat and Enjoy! Cook Notes: If you are going to be grilling chicken breast, you can always slice up the chicken breast and serve it over your grilled Romaine lettuce. Grilled Ciabatta Bread (The Croutons) Ingredients 1/2 teaspoon of Kosher Salt and Cracked Black
Pepper Directions Chef Tee's
Ratatouille Ingredients 2 Tbsps. golden raisins 2 Tbsps. red currants 1 to 2 Tbsps. Chef Tee?s curry (see recipe below) 1 medium onion, chopped 2 Tbsps. olive oil 1 medium green bell pepper, chopped 3 cloves garlic (smash cloves w/flat, dull part of knife; dice; infuse w/1 tsp. salt) 2 medium eggplants, chopped 2 baby yellow squash, chopped 1 large tomato, chopped Pepper to taste Optional garnishes?sliced mint and grapefruit flavored olive oil Directions In large skillet, heat olive oil over medium-high heat. Add all ingredients except garnishes; cook until tender but not mushy. Garnish with mint; drizzle little grapefruit flavored olive oil on top. Serve with jasmine or your favorite flavored rice. Chef Tee's Curry Ingredients 1 tsp. whole fennel seeds 1 tsp. cumin seeds 1 tsp. coriander seeds 1 tsp. saffron 1 tsp. olive oil Directions In small pan, heat spices over medium-high heat until they are toasty and fragrant. Transfer heated mixture to small food processor; add olive oil; combine. (You can also use mortar and pestle to combine ingredients by hand). Add to your dish. Chef Tee's Grilled Okra, Corn and
Tomatoes Ingredients 1 pint okra 4 Tbsps. olive oil Salt and pepper to taste 1 medium red onion, sliced 2 cups uncooked corn kernels 1 large tomato, chopped 1 Tbsp. balsamic vinegar Optional garnishes - sliced mint and grapefruit flavored olive oil Directions In medium bowl, add okra, salt, 2 Tbsps. olive oil; toss. Place okra on hot grill; cook until golden brown; when done, chop. While okra cooks; heat large skillet over medium-high heat; add onions, corn; cook until lightly browned. Salt and pepper to taste. Add 2 Tbsps. olive oil, tomato, grilled okra; cook until all vegetables are tender, not mushy. Toss in balsamic vinegar; garnish with mint and grapefruit flavored olive oil. Recipes from Carla Hall (Chef Demo on 6/6) Swiss Chard Salad 1 bunch swiss chard, fine chiffonade Pickling liquid: Shallot Ginger Vinaigrette 1 small shallot, roughly chopped 1. Prepare pickles: Combine ingredients for pickling liquid in a medium-size pot. Bring to a boil and pour over cukes, radishes and fennel in a mason jar, just to cover. Allow to sit for at least 20 minutes. 2. Prepare shallot vinaigrette: In a bowl, blender or food processor, add shallots, garlic, ginger, Dijon and vinegar. Process until smooth. Slowly pour in oil while blender is running to create an emulsion. Season with salt and pepper. 3. Toss swiss chard in vinaigrette and allow greens to wilt and soften. Drain the desired amount of pickles and toss with cilantro. 4. Arrange the tossed swiss chard on a plate and top with pickled veggies and toasted pinenuts. Enjoy. Strawberry-Rhubarb Salsa 1 pint strawberries, diced Combine all ingredients, with rosemary twig and allow to macerate at least 30 minutes. Remove rosemary twig. Season to taste. HINT: Serve with pork, trout, game birds or duck. Seared Cod in
Spring Pea Broth with Minted Pea Pesto 4 - 5 oz cod fillets 1. Season each fish fillet with salt and pepper on both sides. Heat a large skillet on medium high heat, then add canola oil. Carefully place fillets in skillet, then add butter pieces. Cook for 2-3 minutes on each side, then place skillet in 350 degree oven to finish cooking, about 5 minutes. 2. Pour 1 cup of hot pea broth in shallow bowl. Place seared fish in bowl, then topped with 2 tablespoons minted pea pesto. Garnish with seasoned peas, mint and lemon wedges on top. English Pea Broth 1 small onion, thinly sliced In medium pot, melt butter and sweat onions until translucent. Add the stock and bring to a boil. Season with salt and pepper. Add the peas and reduce heat to a simmer. Cook for 5 minutes or until peas are tender. Season with a little more salt and pepper. Puree mixture in blender until smooth. Add the cream and mint. Puree, then strain. Garnish with reserved cooked peas tossed in lemon oil and lemon zest. Adjust seasoning, if necessary. Minted Pea Pesto 2 cups frozen peas 1. Quickly blanch the peas in generously salted water until thawed. Drain and immediately immerse the peas in ice-cold water to retain the bright green color. Drain again, and transfer the peas to the work bowl of a food processor fitted with a metal blade. 2. Add the parsley, mint, garlic, pine nuts, and Parmigiano. Pulse 7 or 8 times until a chunky paste forms. Pulse again while drizzling in the olive oil. When the mixture reaches the desired consistency, stop and season to taste with salt. Store pesto in an airtight container in the refrigerator for up to one week. Recipes from Alba Johnson (Chef Demo on 5/23) Fresh Spinach, Garlic & Pine Nuts 1
tbsp. extra virgin olive oil Directions: 1. Heat the olive oil in a large saut? pan at medium heat. Add the minced garlic. Cook and stir for 45-60 seconds until the garlic is just golden and fragrant. Add the pine nuts, red pepper flakes, nutmeg and golden raisins and saut? for 45-60 seconds. 2. Next, add the fresh spinach in the hot pan. Quickly saut? for 3-4 minutes, gently folding the leaves up and over. Add salt and pepper to taste. Remove from heat. The spinach will continue to cook even after you have removed it from the stove. Serves warn. Serves 4-6. Warm Carrot Salad of Maghreb 1
lb. carrots, rinsed and peeled Directions: 1. In a medium size saucepan, cook the carrots whole in boiling salted water until just tender, about 10-15 minutes depending on the size of the carrots. Do not overcook. Strain the carrots well and cool them. When they have cooled, cut each carrot into ? - " thick rounds or 2"sticks. Reserve. 2. In a heavy skillet, heat the olive oil and add the garlic. Saut? at medium heat for a minute. Next, add the cumin, coriander, cayenne, red pepper flakes and the vinegar. Cook about a minute until you can smell the wonderful fragrance of the oil and spices. Add the tender carrot slices to the skillet and simmer about 2 minutes in this dressing until the liquid is almost absorbed, stirring often. Taste a carrot slice to check for seasoning. Season the carrots with salt and pepper if needed. Remove the carrots from the heat and add the fresh chopped cilantro or parsley. Gently toss. Serve warm or at room temperature. Serves 4-6. Recipes from Roger Codding Creamy Chicken and Vegetable Curry with Saffron Rice Ingredients: 3 LBs chicken breast-cubed 1 cup low-fat plain yogurt 2 teaspoons garlic powder 2 teaspoons lemon pepper 1 cup olive oil 2 teaspoons salt 1 LB mix of fresh or frozen Asian vegetables (bok choy, carrots, snow peas, broccoli, bamboo shoots) 1 cup saffron rice (Mahatna makes a terrific yellow saffron rice) To Prepare: Cube chicken breast Combine with yogurt, spices, olive oil, salt. Marinate for at least one hour, up to overnight. Sautee chicken (in marinade) until ? of the way done Add chopped veggies, stir to combine. Cook for 5 minutes, until softened. Add uncooked rice (if too much of the marinade has cooked off, you may need to add up to a half cup of water to make sure the entire mix of chicken, rice, and veggies is coated by the creamy curry sauce) Cook for approx. 20 minutes, stirring constantly, until rice is cooked through. Recipes from Chef Mitchell Southwestern Grilled Chicken W/ Roasted Corn & Black Bean Relish Ingredients: 2 chicken breast 1Tsp garlic minced 1tsp chili powder 1tsp cumin 1tsp paprika 2 Tsp fresh cilantro 1 cup corn 1 cup black beans (rinsed) 1 cup fresh diced tomatoes 1Tsp diced red onions 2Tsp fresh lemon juice 3Tsp olive oil Salt and Pepper To Taste Marinade Combine all spices. Combine ? Tsp garlic, 1 Tsp cilantro, 1Tsp lemon juice and 1Tsp olive oil. Rub marinade on chicken. Sprinkle with ? of the spice mixture and reserve remaining spices for relish. Sprinkle with salt and pepper. Marinate for at least ? hour 24 hours WOW!!!!!!! Grill, Sautee or Bake. Whichever style of cooking method you prefer. Cook until internal temperature 165 degrees. Relish Roast corn with ? tsp of olive oil salt and pepper 350 degrees preheated oven 10-12 minutes or until some kernels are slightly golden brown. Combine remaining ingredients: spice mixture, 1 Tsp cilantro, 1/2 Tsp garlic, black beans, diced tomatoes, diced red onions, 1 Tsp lemon juice, and 2 Tsp olive oil. Salt and pepper to taste. Recipes from Amy Cooper Light Pumpkin Dip Ingredients:
Combine cream cheese, pumpkin, and brown sugar with electric mixer on medium speed until blended. Add spice and syrup and mix on high speed until smooth and fluffy. Serve with fresh apple slices and reduced fat graham crackers. Yummy Pumpkin Fudge Ingredients:
In a heavy saucepan, combine sugar, margarine, milk, pumpkin and spice. Bring mixture to a boil stirring constantly for approximately 10-12 minutes until mixture is thick and has reduced. Remove from the heat and stir in butterscotch chips until dissolved. Stir in marshmallow fluff until incorporated. Stir in 1 cup of pecans and vanilla. Pour mixture into a greased cookie sheet and spread evenly. Top with marshmallows and remaining pecans. Let set at room temperature for one hour. Chill in the refrigerator until completely set, about 1-2 hours. Cut and enjoy. Click here for more pumpkin recipes from Amy
October 11th , 2009 Gnocchi di Patate ? Potato Dumplings with Veal Ragu and with Gorgonzola Sauce Recipe from Antonio Lombardi of al Sospiro Restaurant Serving for 4 people 2.5lb potato 10oz all purpose flour 1 egg pinch of salt boil the potatoes whole until cooked through - about 45mins peel then let cool smash the potatoes, add flour and the whole egg knit well until uniform make long strips about 1/2in diameter cut up in 1in bits curl with back of a fork bring to boil a pan with 1gal of water add salt to taste drop in dumplings, cook until they float drain and pour in a bowl Veal Ragu Sauce saute minced veal add fresh diced or canned peeled tomatoes add salt and black pepper to taste let simmer for 15 mins add sauce to the bowl with dumplings add fresh grated Parmesan cheese mix to coat dumplings with sauce serve single portions in a medium size pasta bowl Gorgonzola Sauce mix water and some cooking cream in a medium size sauce pan add Gorgonzola cheese and let it melt over low heat add sauce to the bowl with dumplings add fresh grated Parmesan cheese mix to coat dumplings with sauce serve single portions in a medium size pasta bowl September 27th , 2009 Roasted Butternut Squash Chili with Crisp Polenta Rounds Recipe from Carla Hall Makes 2 quarts or 8 to 10 servings
September 27th , 2009 Crisp Polenta Rounds Recipe from Carla Hall ? sheet pan or about 30 - 2? rounds
September 13th , 2009 Shakshuka Recipe from Debbie Amster
Adjust
seasonings to your taste. Eggs may also be poached in the
sauce.
September 13th , 2009 Moroccan |
