How to make Coffee Cream Anglaise Recipe
4 SERVINGS
Ingredients:
1/2 cup Milk
1/2 cup Heavy cream
1/2cup Granulated sugar
1 teaspoon Vanilla extract
3 Egg yolks
1 tablespoon Instant espresso coffee, dissolved in 1/2 tablespoon (7 ml) of water or dark rum
Method:
Combine the milk, cream, and sugar. Stir to begin dissolving the sugar.
Place the yolks in a 1-quart (1 l) bowl and whisk just enough to break them.
Bring the milk mixture to full rolling boil over medium heat. Remove the pan from heat.
Whisk about one-third of the boiling liquid into the yolks, Remember to begin whisking before pouring in the hot liquid. Return the saucepan to medium heat and return the remaining liquid to a full boil.
Whisk the yolk mixture into the boiling liquid. Continue whisking until the cream thickens slightly, about 30 seconds.
Continue to whisk, remove pan from heat. Immediately pour the sauce through a fine strainer.
Cool quickly over a bowl of ice water, stirring occasionally.
Stir in vanilla and espresso.
Sunday, December 7, 2014
Chocolate Flourless Cake
How to make Chocolate Flourless Cake Recipe
1 CAKE, 6 SERVINGS
Ingredients:
2 cups Chocolate, semisweet, chopped
1/2 cup Butter
6 Eggs, separated
1/2 cup plus 2 tablespoons Granulated sugar
Method:
Preheat the oven to 350°F (175°C). Cut a piece of parchment into a circle to fit the bottom of six 8-ounce (226 g) timbales or ramekins. Butter both the parchment and the sides of the ramekins.
Combine the chopped chocolate and butter; melt over low heat, stirring constantly. Cool slightly.
Whisk together the egg yolks with 1/2 cup (113 g) sugar until thick and pale yellow in color.
Stir chocolate into the egg yolk mixture.
Separately whisk the egg whites until thick. Add the remaining sugar gradually and beat to a light meringue.
In several additions, fold meringue into chocolate mixture.
Pour batter into prepared pan. Bake in a hot-water bath until puffed and tester inserted into center comes out with moist crumbs attached, about 30 minutes.
Transfer pan to rack. Cool 10 minutes.
Using small sharp knife, cut around edge of cake. Invert cake onto rack. Peel off parchment. Serve with Coffee Cream Anglaise
1 CAKE, 6 SERVINGS
Ingredients:
2 cups Chocolate, semisweet, chopped
1/2 cup Butter
6 Eggs, separated
1/2 cup plus 2 tablespoons Granulated sugar
Method:
Preheat the oven to 350°F (175°C). Cut a piece of parchment into a circle to fit the bottom of six 8-ounce (226 g) timbales or ramekins. Butter both the parchment and the sides of the ramekins.
Combine the chopped chocolate and butter; melt over low heat, stirring constantly. Cool slightly.
Whisk together the egg yolks with 1/2 cup (113 g) sugar until thick and pale yellow in color.
Stir chocolate into the egg yolk mixture.
Separately whisk the egg whites until thick. Add the remaining sugar gradually and beat to a light meringue.
In several additions, fold meringue into chocolate mixture.
Pour batter into prepared pan. Bake in a hot-water bath until puffed and tester inserted into center comes out with moist crumbs attached, about 30 minutes.
Transfer pan to rack. Cool 10 minutes.
Using small sharp knife, cut around edge of cake. Invert cake onto rack. Peel off parchment. Serve with Coffee Cream Anglaise
Walla Walla Onion Rings
How to make Walla Walla Onion Rings Recipe
4 SERVINGS
Ingredients:
As needed Vegetable oil, for deep-frying
1 Sweet onion, sliced 1/4 inch (.6 cm) thick
2/3 cup Water
2/3cup All-purpose flour
1 1/2 cups Panko (Japanese bread crumbs)
1 tablespoon Lime zest
1 teaspoon Salt
2 tablespoons Cilantro, chopped
4 Lime wedges
Method:
Preheat the oil to 375°F (190°C). Line baking pan with paper towels to drain onion rings.
Separate the onion slices into rings.
Whisk together the water and flour until smooth.
Dip onion rings into flour batter, lift out, let excess drip off, and then dip the rings into the panko, coating evenly.
Fry until golden brown, 1 to 2 minutes. Drain on paper towels. Repeat until all the rings are cooked.
To serve, sprinkle lime zest, salt, and cilantro over fried onion rings. Serve immediately with lime wedges.
4 SERVINGS
Ingredients:
As needed Vegetable oil, for deep-frying
1 Sweet onion, sliced 1/4 inch (.6 cm) thick
2/3 cup Water
2/3cup All-purpose flour
1 1/2 cups Panko (Japanese bread crumbs)
1 tablespoon Lime zest
1 teaspoon Salt
2 tablespoons Cilantro, chopped
4 Lime wedges
Method:
Preheat the oil to 375°F (190°C). Line baking pan with paper towels to drain onion rings.
Separate the onion slices into rings.
Whisk together the water and flour until smooth.
Dip onion rings into flour batter, lift out, let excess drip off, and then dip the rings into the panko, coating evenly.
Fry until golden brown, 1 to 2 minutes. Drain on paper towels. Repeat until all the rings are cooked.
To serve, sprinkle lime zest, salt, and cilantro over fried onion rings. Serve immediately with lime wedges.
Cranberry Beans with Fresh Oregano
How to make Cranberry Beans with Fresh Oregano Recipe
4 SERVINGS
Ingredients:
2 1/2 pounds Cranberry (borlotti) beans (fresh) or
1 1/4 cups Cranberry beans (dried)
2 Bay leaves
3 Garlic cloves
1 1/4 teaspoons Salt
3 tablespoons Extra-virgin olive oil
1/2 teaspoon Black pepper
1 tablespoon Oregano, chopped
Method:
If using fresh beans, shell them and cover with 2 inches (5 cm) of water. Add bay leaves and garlic. If using dried beans, pick them over, discarding any misshapen beans or stones. Rinse well, and soak over night. Drain soaked beans and cover with water; add bay leaves and garlic.
Bring beans to a boil, reduce heat, and simmer gently, uncovered, until beans are tender, 30 minutes for fresh beans and 1 hour for dried.
Remove from heat and add 1 teaspoon (5 ml) salt. Stir well and let stand 10 minutes.
Drain beans. Discard bay leaves; mash garlic.
Stir in the olive oil, pepper, oregano, and garlic. Mix well. Best if served at once while still warm.
4 SERVINGS
Ingredients:
2 1/2 pounds Cranberry (borlotti) beans (fresh) or
1 1/4 cups Cranberry beans (dried)
2 Bay leaves
3 Garlic cloves
1 1/4 teaspoons Salt
3 tablespoons Extra-virgin olive oil
1/2 teaspoon Black pepper
1 tablespoon Oregano, chopped
Method:
If using fresh beans, shell them and cover with 2 inches (5 cm) of water. Add bay leaves and garlic. If using dried beans, pick them over, discarding any misshapen beans or stones. Rinse well, and soak over night. Drain soaked beans and cover with water; add bay leaves and garlic.
Bring beans to a boil, reduce heat, and simmer gently, uncovered, until beans are tender, 30 minutes for fresh beans and 1 hour for dried.
Remove from heat and add 1 teaspoon (5 ml) salt. Stir well and let stand 10 minutes.
Drain beans. Discard bay leaves; mash garlic.
Stir in the olive oil, pepper, oregano, and garlic. Mix well. Best if served at once while still warm.
Blackberry Barbecued Chicken
How to make Blackberry Barbecued Chicken Recipe
4 SERVINGS
Ingredients:
1 tablespoon Vegetable oil
1 cup Sweet onion, 1/4 inch (.6 cm) dice
1/2 cup Dry red wine
2 pints Blackberries (fresh or frozen)
1/4 cup Light brown sugar, firmly packed
1 teaspoon Soy sauce
3 1/2 pounds Chicken, cut into 8 pieces
1/2 teaspoon Salt
1/2 teaspoon Black pepper
Method:
Heat the oil, add the onion, and cook, stirring frequently, until soft, about 5 minutes.
Add the wine, berries, brown sugar, and soy sauce. Cook until slightly thickened, 20 to 25 minutes.
Remove from heat and pass through a food mill.
Season the chicken with salt and pepper.
Grill chicken skin side down for 5 minutes. Baste with sauce, and cook 5 minutes.
Turn chicken and again baste with sauce. Cook until juices run clear.
Baste one more time before removing from heat. Serve immediately with additional sauce.
 |
| Blackberry Barbecued Chicken |
Mushroom Soba Noodle Salad
How to make Mushroom Soba Noodle Salad Recipe
4 SERVINGS
Ingredients:
2 1/2 cups Buckwheat soba noodles (dried)
1 1/2 tablespoons Roasted sesame oil
2 cups Asparagus, tough stems removed, cooked until tender, cut on bias into 1/2-inch (1.2 cm) pieces
1 tablespoon Rice vinegar
1 teaspoon Soy sauce (light)
1 teaspoon Brown sugar
1 Garlic clove, minced
1 teaspoon Ginger, grated
3 cups Cremini mushrooms (fresh), brushed clean, quartered
3 cups Wild mushrooms (fresh), such as chanterelle, shiitake, or oyster, rinsed quickly or brushed clean, cut into 1/2-inch (1.2 cm) pieces
1/4 cup Almonds, sliced, toasted
1 tablespoon Sesame seeds, roasted
Method:
Boil the soba noodles in salted water until barely cooked; drain and run under cold water.
Toss noodles with the sesame oil and asparagus; set aside.
Mix the vinegar, soy sauce, brown sugar, ginger, and garlic.
Cook mushrooms in a dry pan over medium-low heat for about 5 minutes, until their liquid has reduced.
Add the rice wine mixture and sauté until the mixture has been absorbed; remove from heat and set aside to cool.
Divide noodles and asparagus onto serving plates. Divide mushrooms on top of noodles.
Sprinkle with almonds and sesame seeds. Top with one piece of hot smoked salmon.
Chef Tips:
For all types of mushrooms, look for clean caps free of blemishes, slimy spots, or signs of decay.Allow 1/4 to 1/2 pound per serving when used as a vegetable.
Store mushrooms, unwashed, in plastic or paper bags. Keep away from strawberries and vegetables in the produce refrigerator, as the spores can hasten the destruction of these fruits and vegetables.
4 SERVINGS
Ingredients:
2 1/2 cups Buckwheat soba noodles (dried)
1 1/2 tablespoons Roasted sesame oil
2 cups Asparagus, tough stems removed, cooked until tender, cut on bias into 1/2-inch (1.2 cm) pieces
1 tablespoon Rice vinegar
1 teaspoon Soy sauce (light)
1 teaspoon Brown sugar
1 Garlic clove, minced
1 teaspoon Ginger, grated
3 cups Cremini mushrooms (fresh), brushed clean, quartered
3 cups Wild mushrooms (fresh), such as chanterelle, shiitake, or oyster, rinsed quickly or brushed clean, cut into 1/2-inch (1.2 cm) pieces
1/4 cup Almonds, sliced, toasted
1 tablespoon Sesame seeds, roasted
Method:
Boil the soba noodles in salted water until barely cooked; drain and run under cold water.
Toss noodles with the sesame oil and asparagus; set aside.
Mix the vinegar, soy sauce, brown sugar, ginger, and garlic.
Cook mushrooms in a dry pan over medium-low heat for about 5 minutes, until their liquid has reduced.
Add the rice wine mixture and sauté until the mixture has been absorbed; remove from heat and set aside to cool.
Divide noodles and asparagus onto serving plates. Divide mushrooms on top of noodles.
Sprinkle with almonds and sesame seeds. Top with one piece of hot smoked salmon.
Chef Tips:
For all types of mushrooms, look for clean caps free of blemishes, slimy spots, or signs of decay.Allow 1/4 to 1/2 pound per serving when used as a vegetable.
Store mushrooms, unwashed, in plastic or paper bags. Keep away from strawberries and vegetables in the produce refrigerator, as the spores can hasten the destruction of these fruits and vegetables.
Hot Smoked Apricot Salmon
How to make Hot Smoked Apricot Salmon Recipe
4 SERVINGS
Ingredients:
1 tablespoon Vegetable oil
1 tablespoon Shallots, minced
1 tablespoon Ginger, minced
3 tablespoons Apricots (dried), 1/4 inch (.6 cm) dice
2 tablespoons Rice wine vinegar
2 tablespoons White wine
1/4 cup Apricot jam
4 Salmon fillets
As needed Apple or cherry wood chips
Method:
Heat the oil and add the shallots and ginger; cook until shallots are transparent but take on no color.
Add the apricots and sauté for 2 minutes.
Add the vinegar and reduce to almost dry.
Add the wine and reduce by half.
Add the apricot jam and simmer 10 to 15 minutes. Cool.
Spread mixture evenly over salmon and let marinate for 2 hours.
Prepare smoker and preheat the oven to 350°F (175°C); see Braggin' Rights Brisket recipe.
Smoke the salmon for 3 minutes, then remove from smoker and finish cooking in oven. The smoke taste should be subtle and not too dominant. Use apple or cherry wood chips.
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| Hot Smoked Apricot Salmon |
Pea Soup with Crab and Mint
How to make Pea Soup with Crab and Mint Recipe
4 SERVINGS
Ingredients:
2 tablespoons Unsalted butter
1 1/2 cups Leeks, halved lengthwise, cleaned, chopped
2 cups Shelled fresh or frozen English peas
2 1/2 cups Chicken stock
1/2 teaspoon Salt
1/2 teaspoon Black pepper
5 ounces Dungeness crab, picked over for shell fragments
1 1/2 tablespoons Mint, chopped
Method:
Over medium heat, melt half the butter.
Add the leeks and sauté until wilted, 3 to 4 minutes.
Add the peas, stock, and seasoning and bring to a boil; reduce heat to medium low, and simmer 5 to 10 minutes.
Puree the soup until smooth and return to pan.
In a separate pan, melt remaining butter and add crab; cook gently until warm through, about 1 minute.
Fold the mint into crab.
Ladle soup into warmed bowls. Top each serving with equal portions of crab.
4 SERVINGS
Ingredients:
2 tablespoons Unsalted butter
1 1/2 cups Leeks, halved lengthwise, cleaned, chopped
2 cups Shelled fresh or frozen English peas
2 1/2 cups Chicken stock
1/2 teaspoon Salt
1/2 teaspoon Black pepper
5 ounces Dungeness crab, picked over for shell fragments
1 1/2 tablespoons Mint, chopped
Method:
Over medium heat, melt half the butter.
Add the leeks and sauté until wilted, 3 to 4 minutes.
Add the peas, stock, and seasoning and bring to a boil; reduce heat to medium low, and simmer 5 to 10 minutes.
Puree the soup until smooth and return to pan.
In a separate pan, melt remaining butter and add crab; cook gently until warm through, about 1 minute.
Fold the mint into crab.
Ladle soup into warmed bowls. Top each serving with equal portions of crab.
Strawberries Brulee
How to make Strawberries Brulee Recipe
4 SERVINGS
Ingredients:
3 cups Strawberries, hulled and split
1 tablespoon Lemon juice
1/4 cup plus Granulated sugar
1 tablespoon
1 cup Heavy cream
2 tablespoons Confectioners sugar
1 teaspoon Vanilla extract
Method:
Preheat the broiler.
Combine the strawberries, lemon juice, and 1 tablespoon (14 ml) granulated sugar; toss well.
Divide the mixture evenly among four 1-cup (235 ml) soufflé dishes; set aside.
Whip the cream, then add confectioners’ sugar and vanilla.
Cover the strawberries with whipped cream and flatten the tops of the dishes.
Sprinkle about 1 tablespoon (14 ml) of sugar over the top of each and place the dishes directly under broiler or use a butane torch to bubble up cream until it browns slightly. The sugar will form a paper-thin layer of caramel. Serve at once.
4 SERVINGS
Ingredients:
3 cups Strawberries, hulled and split
1 tablespoon Lemon juice
1/4 cup plus Granulated sugar
1 tablespoon
1 cup Heavy cream
2 tablespoons Confectioners sugar
1 teaspoon Vanilla extract
Method:
Preheat the broiler.
Combine the strawberries, lemon juice, and 1 tablespoon (14 ml) granulated sugar; toss well.
Divide the mixture evenly among four 1-cup (235 ml) soufflé dishes; set aside.
Whip the cream, then add confectioners’ sugar and vanilla.
Cover the strawberries with whipped cream and flatten the tops of the dishes.
Sprinkle about 1 tablespoon (14 ml) of sugar over the top of each and place the dishes directly under broiler or use a butane torch to bubble up cream until it browns slightly. The sugar will form a paper-thin layer of caramel. Serve at once.
Savory Bread Pudding
How to make Savory Bread Pudding Recipe
4 SERVINGS
Ingredients:
2 tablespoons Unsalted butter
2 ounces Bacon, 1/4 inch (.6 cm) dice
1 cup Onion, 1/4 inch (.6 cm) dice
1 Garlic clove, minced
1 Egg
1/2 cup Heavy cream
1/2 cup Milk
1/2 cup Chicken stock
1/4 teaspoon Rosemary (dried)
4 cups French bread, 1/2-inch (1.2 cm) cubes
To taste Salt and black pepper
Method:
Preheat the oven to 350°F (175°C).
Heat the butter over medium heat. Add the bacon, onion, and garlic; cook until lightly brown. Remove from pan and reserve.
Combine the egg, cream, milk, stock, and rosemary; stir to incorporate thoroughly.
Stir in the bacon and onion mixture.
Add the bread to the mixture and let sit to absorb liquid.
Grease the baking molds and add the bread pudding mixture. Cover with foil and bake for approximately 20 to 30 minutes or until the pudding is set.
Cut into servings and serve hot.
4 SERVINGS
Ingredients:
2 tablespoons Unsalted butter
2 ounces Bacon, 1/4 inch (.6 cm) dice
1 cup Onion, 1/4 inch (.6 cm) dice
1 Garlic clove, minced
1 Egg
1/2 cup Heavy cream
1/2 cup Milk
1/2 cup Chicken stock
1/4 teaspoon Rosemary (dried)
4 cups French bread, 1/2-inch (1.2 cm) cubes
To taste Salt and black pepper
Method:
Preheat the oven to 350°F (175°C).
Heat the butter over medium heat. Add the bacon, onion, and garlic; cook until lightly brown. Remove from pan and reserve.
Combine the egg, cream, milk, stock, and rosemary; stir to incorporate thoroughly.
Stir in the bacon and onion mixture.
Add the bread to the mixture and let sit to absorb liquid.
Grease the baking molds and add the bread pudding mixture. Cover with foil and bake for approximately 20 to 30 minutes or until the pudding is set.
Cut into servings and serve hot.
Zucchini and Snow Peas with Basil
How to make Zucchini and Snow Peas with Basil Recipe
4 SERVINGS
Ingredients:
1 cup Snow peas
1 tablespoon Olive oil
1 teaspoon Peanut oil
3 cups Zucchini, 1/2 inch (1.2 cm) dice
1 tablespoon Water
to taste Salt
1 tablespoon Basil leaves, torn or finely sliced
1 teaspoon Mint leaves, finely sliced
Method:
Remove string from snow peas.
Heat the oils over medium-high heat.
Add the zucchini and snow peas along with water. Season and add half the basil. Cook until vegetables are tender.
Add remaining basil and the mint leaves; correct seasoning.
4 SERVINGS
Ingredients:
1 cup Snow peas
1 tablespoon Olive oil
1 teaspoon Peanut oil
3 cups Zucchini, 1/2 inch (1.2 cm) dice
1 tablespoon Water
to taste Salt
1 tablespoon Basil leaves, torn or finely sliced
1 teaspoon Mint leaves, finely sliced
Method:
Remove string from snow peas.
Heat the oils over medium-high heat.
Add the zucchini and snow peas along with water. Season and add half the basil. Cook until vegetables are tender.
Add remaining basil and the mint leaves; correct seasoning.
Brussels Sprouts with Hazelnuts
How to make Brussels Sprouts with Hazelnuts Recipe
4 SERVINGS
Ingredients:
4 cups Brussels sprouts, cleaned
2 tablespoons Unsalted butter
1/4 cup Onion, 1/4 inch (.6 cm) dice
1 tablespoon Hazelnuts, finely chopped
To taste Salt and white pepper
Method:
Remove the blemished outside leaves and score an X that is 1/2 inch (1.2 cm) deep in each stem end of the Brussels sprouts.
Par-boil the Brussels sprouts in simmering salted water until they are fork-tender. Drain and reserve.
Heat the butter over medium heat, add the onion, and cook for 2 minutes or until golden.
Stir in the chopped hazelnuts and continue to cook for an additional 1 minute.
Add the Brussels sprouts and toss, coating them thoroughly. Season with salt and pepper.
4 SERVINGS
Ingredients:
4 cups Brussels sprouts, cleaned
2 tablespoons Unsalted butter
1/4 cup Onion, 1/4 inch (.6 cm) dice
1 tablespoon Hazelnuts, finely chopped
To taste Salt and white pepper
Method:
Remove the blemished outside leaves and score an X that is 1/2 inch (1.2 cm) deep in each stem end of the Brussels sprouts.
Par-boil the Brussels sprouts in simmering salted water until they are fork-tender. Drain and reserve.
Heat the butter over medium heat, add the onion, and cook for 2 minutes or until golden.
Stir in the chopped hazelnuts and continue to cook for an additional 1 minute.
Add the Brussels sprouts and toss, coating them thoroughly. Season with salt and pepper.
Grilled Cod with Cucumbers and Ginger
How to make Grilled Cod with Cucumbers and Ginger Recipe
4 SERVINGS
Ingredients:
2 cups Cucumbers, English or hothouse, thinly sliced
1 cup Red onion, very thinly sliced
2 teaspoons Salt
3 tablespoons Pickled ginger, chopped
1 tablespoon Rice vinegar
3 tablespoons Green onion tops, chopped
3 tablespoons Vegetable oil
4 Cod fillets, boneless, skinless
To taste Salt and black pepper
Method:
Combine cucumbers and red onion and sprinkle with 11/2 teaspoons (8 g) of salt. Let stand 15 minutes; drain any liquid.
Combine the ginger, vinegar, and green onion tops with the cucumbers and red onions.
Add 2 tablespoons (1 ounce, 30 ml) oil; set aside.
Brush fish fillets with remaining oil and season both sides.
Grill fish skin side down to start, 3 minutes. Turn and finish cooking, 1 minute.
Transfer the fillets to warmed plates and serve with cucumber salad.
4 SERVINGS
Ingredients:
2 cups Cucumbers, English or hothouse, thinly sliced
1 cup Red onion, very thinly sliced
2 teaspoons Salt
3 tablespoons Pickled ginger, chopped
1 tablespoon Rice vinegar
3 tablespoons Green onion tops, chopped
3 tablespoons Vegetable oil
4 Cod fillets, boneless, skinless
To taste Salt and black pepper
Method:
Combine cucumbers and red onion and sprinkle with 11/2 teaspoons (8 g) of salt. Let stand 15 minutes; drain any liquid.
Combine the ginger, vinegar, and green onion tops with the cucumbers and red onions.
Add 2 tablespoons (1 ounce, 30 ml) oil; set aside.
Brush fish fillets with remaining oil and season both sides.
Grill fish skin side down to start, 3 minutes. Turn and finish cooking, 1 minute.
Transfer the fillets to warmed plates and serve with cucumber salad.
Roasted Lamb with Thyme Merlot Sauce
How to make Roasted Lamb with Thyme Merlot Sauce Recipe
4 SERVINGS
Ingredients:
2 pounds Leg of lamb
To taste Salt and black pepper
2 tablespoons Vegetable oil
1/4 cup Dijon mustard
1 tablespoon Garlic, minced
1 teaspoon Parsley, minced
1 teaspoon Thyme, minced
1 cup Panko (Japanese bread crumbs)
2 tablespoons Shallots, minced
1/2 cup Merlot red wine
1/2 cup Brown stock
1 tablespoon Thyme, chopped
1/4 cup Unsalted butter
Method:
Preheat the oven to 450°F (225°C).
Truss and season the lamb roast.
Heat the oil over high heat and sear the lamb on all sides until thoroughly browned. Remove the pan from the heat and brush the top side of the meat with the mustard.
Combine the garlic, parsley, and minced thyme with the bread crumbs and pat gently on top of the mustard until the meat is coated with crumbs.
Roast the lamb until desired temperature is attained, about 145°F (63°C) for medium. Remove lamb from roasting pan and allow the meat to rest in a warm place while the sauce is prepared.
Discard all but about 1 tablespoon (14 ml) of fat from the roasting pan and add the shallots. Cook 1 to 2 minutes or until they are translucent.
Deglaze the pan with the wine, add the stock and chopped thyme, and reduce the liquid by half.
Remove the pan from the heat and finish the sauce by briskly whisking in the butter, a little at a time, until smooth. (Strain if desired.)
Season with salt and black pepper.
Slice lamb and serve with sauce.
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| Roasted Lamb with Thyme Merlot Sauce |
Broccoli Soup with Tillamook Cheese and Toasted Hazelnuts
How to make Broccoli Soup with Tillamook Cheese and Toasted Hazelnuts Recipe
4 SERVINGS
Ingredients:
2 tablespoons Unsalted butter
1 cup Leeks, halved lengthwise, cleaned, chopped
1 cup Onion, chopped
1 tablespoon Garlic, chopped
5 cups Broccoli, chopped, stalk peeled
1 cup Carrots, peeled, chopped
1 quart Chicken stock
1 cup Half-and-half
To taste Salt and black pepper
2 cups Tillamook Cheddar cheese
1 cup Hazelnuts, toasted, chopped
Method:
Melt the butter over medium heat and add the leeks and onion. Cook, stirring occasionally, for 8 minutes. Add the garlic and cook for 2 minutes more.
Combine the leek-onion mixture with the broccoli, carrots, and stock. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes or until the vegetables are tender.
In batches, puree the vegetable mixture in a blender.
Return the pureed soup to the heat and stir in the half-and-half; season with salt and pepper.
Stir in the cheese and heat until melted. Do not boil. Correct seasoning.
Serve hot, sprinkled with hazelnuts.
4 SERVINGS
Ingredients:
2 tablespoons Unsalted butter
1 cup Leeks, halved lengthwise, cleaned, chopped
1 cup Onion, chopped
1 tablespoon Garlic, chopped
5 cups Broccoli, chopped, stalk peeled
1 cup Carrots, peeled, chopped
1 quart Chicken stock
1 cup Half-and-half
To taste Salt and black pepper
2 cups Tillamook Cheddar cheese
1 cup Hazelnuts, toasted, chopped
Method:
Melt the butter over medium heat and add the leeks and onion. Cook, stirring occasionally, for 8 minutes. Add the garlic and cook for 2 minutes more.
Combine the leek-onion mixture with the broccoli, carrots, and stock. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes or until the vegetables are tender.
In batches, puree the vegetable mixture in a blender.
Return the pureed soup to the heat and stir in the half-and-half; season with salt and pepper.
Stir in the cheese and heat until melted. Do not boil. Correct seasoning.
Serve hot, sprinkled with hazelnuts.
Gai Lan (Chinese Broccoli) with Crispy Garlic
How to make Gai Lan (Chinese Broccoli) with Crispy Garlic Recipe - Gai lan is also known as "Chinese broccoli." If gai lan is not available, substitute bok choy, broccoli, or broccoli rabe.
4 SERVINGS
Ingredients:
2 tablespoons Vegetable oil
3 Garlic cloves, thinly sliced
1/4 teaspoon Red pepper flakes
1 1/2 pounds Gai lan, tough stem ends trimmed
3 tablespoons Rice wine or dry white wine
2 tablespoons Tamari (soy sauce)
Method:
Heat a large pan or wok over high heat. When hot, add oil and swirl to coat bottom.
When oil is hot but not smoking, add the garlic and red pepper flakes. Cook, stirring constantly, until the garlic is golden, about 3 minutes. Do not overcook the garlic.
Remove the garlic to paper towels to drain, but keep the oil in pan.
Add the gai lan and 2 tablespoons (28 ml) of the wine and cook, tossing and stirring to prevent scorching, until tender, about 5 minutes.
Add the tarmari and the remaining wine; cook 1 minute.
Transfer to a warm serving platter and sprinkle with the reserved garlic.
4 SERVINGS
Ingredients:
2 tablespoons Vegetable oil
3 Garlic cloves, thinly sliced
1/4 teaspoon Red pepper flakes
1 1/2 pounds Gai lan, tough stem ends trimmed
3 tablespoons Rice wine or dry white wine
2 tablespoons Tamari (soy sauce)
Method:
Heat a large pan or wok over high heat. When hot, add oil and swirl to coat bottom.
When oil is hot but not smoking, add the garlic and red pepper flakes. Cook, stirring constantly, until the garlic is golden, about 3 minutes. Do not overcook the garlic.
Remove the garlic to paper towels to drain, but keep the oil in pan.
Add the gai lan and 2 tablespoons (28 ml) of the wine and cook, tossing and stirring to prevent scorching, until tender, about 5 minutes.
Add the tarmari and the remaining wine; cook 1 minute.
Transfer to a warm serving platter and sprinkle with the reserved garlic.
Sauteed Halibut with Warm Apple and Dried Cherry Compote
How to make Sauteed Halibut with Warm Apple and Dried Cherry Compote Recipe
4 SERVINGS
Ingredients:
1/3 cup Dried cherries
1/4 cup Apple brandy
1/4 cup Unsalted butter
2 cups Walla Walla onions, thinly sliced
1 1/2 cups Granny Smith apples, 1/2 inch (1.2 cm) dice
2 Garlic cloves, minced
1 tablespoon Lemon juice
1/2 teaspoon Salt and black pepper
Halibut fillets, boneless, skinless
1 Egg, beaten with a little water
As needed All-purpose flour, for dredging
2 tablespoons Hazelnut oil
Method:
Rehydrate the cherries in the brandy over a slow boil. Remove from the heat and set aside.
Heat the butter over medium heat and cook the onions until translucent, about 3 minutes.
Add the apples and garlic. Continue to cook and stir occasionally until the apples are soft and the onions are golden brown.
Stir the lemon juice into the cherries and brandy. Add the cherries to the apples; warm thoroughly and correct seasoning. Keep warm.
Season the fillets with salt and pepper. Dip fillets into beaten egg and then into flour.
Heat the oil over medium-high heat and sauté the fillets until golden brown on both sides, 3 minutes on one side, 2 minutes on the second side. (Turn only once, if necessary, finish in oven.)
Serve each halibut fillet topped with the warm compote.
 |
| Sauteed Halibut with Warm Apple and Dried Cherry Compote |
Pear and Hazelnut Salad with Oregon Blue Cheese
How to make Pear and Hazelnut Salad with Oregon Blue Cheese Recipe
Ingredients:
4 cups Butter lettuce
For the Vinaigrette:
1 cup Roasted pear, ripe, peeled cored, chopped
1/4 cup Rice vinegar
1 teaspoon Granulated sugar
1/4 cup Hazelnut oil
To taste Salt and white pepper
2 Roasted pears, ripe (Red Bartlett, preferably), peeled
1/4 cup Hazelnuts, roasted, peeled, chopped
1/2 cup Oregon blue cheese
Method:
Wash and spin dry the lettuce, breaking the larger leaves into 4-inch (10.2 cm) pieces.
Add pear to blender along with rice vinegar, to prevent pear from browning. Add the sugar, salt, pepper, and hazelnut oil and puree until smooth.
Place the cleaned, torn lettuce in a bowl and lightly toss with some dressing.
Arrange the dressed lettuce on chilled plates.
Slice each pear in half and spoon out the cores. Lay the halves on a cutting board, flat side down, and slice each half on a bias into 7 or 8 even slices. Press the sliced pear halves lightly to fan them out and carefully transfer the pear fan to the lettuce.
Scatter hazelnuts and crumbled blue cheese over each salad and serve.
Ingredients:
4 cups Butter lettuce
For the Vinaigrette:
1 cup Roasted pear, ripe, peeled cored, chopped
1/4 cup Rice vinegar
1 teaspoon Granulated sugar
1/4 cup Hazelnut oil
To taste Salt and white pepper
2 Roasted pears, ripe (Red Bartlett, preferably), peeled
1/4 cup Hazelnuts, roasted, peeled, chopped
1/2 cup Oregon blue cheese
Method:
Wash and spin dry the lettuce, breaking the larger leaves into 4-inch (10.2 cm) pieces.
Add pear to blender along with rice vinegar, to prevent pear from browning. Add the sugar, salt, pepper, and hazelnut oil and puree until smooth.
Place the cleaned, torn lettuce in a bowl and lightly toss with some dressing.
Arrange the dressed lettuce on chilled plates.
Slice each pear in half and spoon out the cores. Lay the halves on a cutting board, flat side down, and slice each half on a bias into 7 or 8 even slices. Press the sliced pear halves lightly to fan them out and carefully transfer the pear fan to the lettuce.
Scatter hazelnuts and crumbled blue cheese over each salad and serve.
Mussels in Thai Coconut Broth
How to make Mussels in Thai Coconut Broth Recipe
4 SERVINGS
Ingredients:
2 pounds Mussels, in shell, washed, debearded
1/2 cup Dry white wine
1 tablespoon Vegetable oil
2 cups Baby bok choy, trimmed, cut into 1-inch (2.5 cm) pieces
2 1/2 cups Red bell pepper, seeded, finely julienned
6 tablespoons Shallots, thinly sliced
1 tablespoon Ginger and garlic
2 teaspoons Light brown sugar
1 teaspoon Curry powder
1/8 teaspoon Cayenne
1 can Coconut milk (unsweetened), well shaken
1/4 cup Cilantro
4 Lime wedges
Method:
Place the mussels in a saucepan; discard any that fail to close to the touch. Add the wine and bring to a boil over high heat. Cover and cook, shaking, until the mussels open, about 5 minutes.
Save the liquid and transfer the mussels to a bowl, discarding any that failed to open; cover and keep warm.
Pour the liquid through a fine-mesh sieve lined with cheesecloth (muslin) and set aside.
Wipe out pan; add the oil and heat over medium heat.
Add the bok choy, bell pepper, shallots ginger and garlic. Cook, stirring, for 5 minutes or until vegetables are almost soft.
Stir in the brown sugar, curry powder, and cayenne; cook 1 minute.
Pour in the coconut milk and reserved mussel cooking liquid; bring to a boil.
Divide the mussels and vegetables among warmed bowls and ladle the broth over the top.
Sprinkle with cilantro and serve immediately with lime wedges on the side.
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| Mussels in Thai Coconut Broth |
Red Lentil Soup with Walla Walla Marmalade
How to make Red Lentil Soup with Walla Walla Marmalade Recipe
4 SERVINGS
Ingredients:
1 cup Red lentils, picked over, misshaped beans or stones discarded, rinsed
6 cups Chicken or vegetable stock
1/2 cup Carrots, peeled, finely diced
1/2 cup Celery, finely diced
1 Garlic clove, finely diced
1 Bay leaf
to taste Salt
3/4 teaspoon Black pepper
3 tablespoons Unsalted butter
8 cups Onions,Walla Walla or other sweet, chopped
1 teaspoon Granulated sugar
2 teaspoons Thyme, chopped
1 tablespoon Sherry vinegar
Method:
Combine the lentils and stock, and bring to a boil. Cook for a few minutes at a gentle boil and remove any foam that comes to the surface.
Add the carrots, celery, garlic, and bay leaf. Reduce the heat and simmer, uncovered, until very soft, 30 to 35 minutes.
Remove from heat and discard bay leaf.
Puree the soup; if the soup is too thick, thin with additional stock. Season with salt and 1/2 teaspoon (2.5 ml) pepper.
While the lentils are cooking, make the marmalade. Melt the butter and add the onions, sugar, and thyme. Cook, stirring often, until very soft and caramelized, 25 to 35 minutes.
Stir in the vinegar and correct seasoning with additional salt and remaining pepper.
Ladle into warm bowls and top each serving with warm onion marmalade.
4 SERVINGS
Ingredients:
1 cup Red lentils, picked over, misshaped beans or stones discarded, rinsed
6 cups Chicken or vegetable stock
1/2 cup Carrots, peeled, finely diced
1/2 cup Celery, finely diced
1 Garlic clove, finely diced
1 Bay leaf
to taste Salt
3/4 teaspoon Black pepper
3 tablespoons Unsalted butter
8 cups Onions,Walla Walla or other sweet, chopped
1 teaspoon Granulated sugar
2 teaspoons Thyme, chopped
1 tablespoon Sherry vinegar
Method:
Combine the lentils and stock, and bring to a boil. Cook for a few minutes at a gentle boil and remove any foam that comes to the surface.
Add the carrots, celery, garlic, and bay leaf. Reduce the heat and simmer, uncovered, until very soft, 30 to 35 minutes.
Remove from heat and discard bay leaf.
Puree the soup; if the soup is too thick, thin with additional stock. Season with salt and 1/2 teaspoon (2.5 ml) pepper.
While the lentils are cooking, make the marmalade. Melt the butter and add the onions, sugar, and thyme. Cook, stirring often, until very soft and caramelized, 25 to 35 minutes.
Stir in the vinegar and correct seasoning with additional salt and remaining pepper.
Ladle into warm bowls and top each serving with warm onion marmalade.
Stuffed Pork with Apples or Pears and Prunes
How to make Stuffed Pork with Apples or Pears and Prunes Recipe
4 SERVINGS
For the Stuffing:
1 cup Apple (firm, tart) or pear, peeled, cored, coarsely chopped
3/4 cup Dried prunes
1/4 cup White wine
1/2 cup Apple brandy
For the Pork:
Pork roast (eye of loin), boned, tied
1 tablespoon Butter
2 tablespoons Vegetable oil
1/4 cup Heavy cream
to taste Salt and white pepper
Method:
Combine the apples or pears and prunes.
Bring the wine and brandy to a simmer for 2 minutes, and then pour over the apple and prune mixture. Let it macerate for 30 minutes.
Preheat the oven to 375°F (190°C).
Stuff the fruit into the hole in the center of the pork by pushing it through with the handle of a wooden spoon. Truss the roast. Reserve remaining fruit and marinade.
Heat the butter and oil over medium-high heat. Add pork and brown evenly on all sides.
Remove the pork to a rack in a roasting pan; pour out excess fat from the pan.
Add reserved marinade to pan, stirring and scraping the bottom of pan. Pour the sauce into the roasting pan with the pork.
Cover pork and bake for approximately 45 minutes, until the meat is tender and cooked to 160°F (71°C). Remove the pork. Cover, and keep warm.
Add cream to roasting pan and simmer 5 minutes. Correct seasoning.
Slice the pork into 1/2-inch (1.2 cm) slices and serve with the fruit sauce.
4 SERVINGS
For the Stuffing:
1 cup Apple (firm, tart) or pear, peeled, cored, coarsely chopped
3/4 cup Dried prunes
1/4 cup White wine
1/2 cup Apple brandy
For the Pork:
Pork roast (eye of loin), boned, tied
1 tablespoon Butter
2 tablespoons Vegetable oil
1/4 cup Heavy cream
to taste Salt and white pepper
Method:
Combine the apples or pears and prunes.
Bring the wine and brandy to a simmer for 2 minutes, and then pour over the apple and prune mixture. Let it macerate for 30 minutes.
Preheat the oven to 375°F (190°C).
Stuff the fruit into the hole in the center of the pork by pushing it through with the handle of a wooden spoon. Truss the roast. Reserve remaining fruit and marinade.
Heat the butter and oil over medium-high heat. Add pork and brown evenly on all sides.
Remove the pork to a rack in a roasting pan; pour out excess fat from the pan.
Add reserved marinade to pan, stirring and scraping the bottom of pan. Pour the sauce into the roasting pan with the pork.
Cover pork and bake for approximately 45 minutes, until the meat is tender and cooked to 160°F (71°C). Remove the pork. Cover, and keep warm.
Add cream to roasting pan and simmer 5 minutes. Correct seasoning.
Slice the pork into 1/2-inch (1.2 cm) slices and serve with the fruit sauce.
Steamed Asian Vegetables
How to make Steamed Asian Vegetables Recipe
4 SERVINGS
Ingredients:
1/2 cup Chicken stock
2 cups Baby bok choy, split lengthwise
2 cups Snap peas, trimmed
1 cup Red bell peppers, seeded, julienned
1 cup Yellow bell peppers, seeded, julienned
1 cup White mushrooms, sliced
2 Garlic cloves, minced
1 tablespoon Cornstarch
1 tablespoon Water
1 teaspoon Soy sauce
1 teaspoon Sesame oil
to taste Salt and black pepper
Method:
Bring the chicken stock to a boil. Add the bok choy, cover, and steam for 1 minute.
Add the snow peas, bell peppers, mushrooms, and garlic. Cover and steam for 1 minute.
Mix the cornstarch with the water, soy sauce, and sesame oil to make a slurry.
Add the cornstarch slurry to the vegetables. Cook over high heat for about 30 seconds, tossing constantly until the sauce thickens and the vegetables are nicely coated with the sauce.
Season with salt and black pepper; serve immediately.
4 SERVINGS
Ingredients:
1/2 cup Chicken stock
2 cups Baby bok choy, split lengthwise
2 cups Snap peas, trimmed
1 cup Red bell peppers, seeded, julienned
1 cup Yellow bell peppers, seeded, julienned
1 cup White mushrooms, sliced
2 Garlic cloves, minced
1 tablespoon Cornstarch
1 tablespoon Water
1 teaspoon Soy sauce
1 teaspoon Sesame oil
to taste Salt and black pepper
Method:
Bring the chicken stock to a boil. Add the bok choy, cover, and steam for 1 minute.
Add the snow peas, bell peppers, mushrooms, and garlic. Cover and steam for 1 minute.
Mix the cornstarch with the water, soy sauce, and sesame oil to make a slurry.
Add the cornstarch slurry to the vegetables. Cook over high heat for about 30 seconds, tossing constantly until the sauce thickens and the vegetables are nicely coated with the sauce.
Season with salt and black pepper; serve immediately.
Rosemary Focaccia
How to make Rosemary Focaccia Recipe
4-6 SERVINGS
For the Sponge:
1 cup Water, warm (100°F, 38°C)
1 teaspoon Active dry yeast
1 cup All-purpose flour
For the Focaccia:
1/2 cup Water
1/3cup Dry white wine
1/3cup Olive oil
2 tablespoons Yellow cornmeal, fine grind
1 1/2 teaspoons Kosher salt, more to taste
2 3/4 cups All-purpose flour
5 teaspoons Extra-virgin olive oil
1 Garlic clove, minced
to taste Black pepper
1 1/2 teaspoons Rosemary, minced
Method:
Combine the warm water and yeast and let stand 2 minutes; stir to dissolve.
Stir in the flour until the mixture is smooth. Cover and let stand at room temperature for 24 hours.
Place the sponge in the bowl of a mixing machine with dough hook attachment; mix at low speed. Slowly add the water, wine, olive oil, cornmeal, and 11/2 teaspoons (7.5 ml) salt. Mix until thoroughly incorporated.
Gradually mix in the flour, and mix on low speed until the dough is formed. Increase mixer to medium speed and work dough for 5 minutes.
Remove from mixer to a greased bowl. Cover and let rise at room temperature for approximately 11/2 hours or until it doubles in size.
Grease a sheet pan with olive oil. Transfer the dough to the baking sheet and stretch it, using oiled fingers, until the dough completely fills the pan. Let the dough rest 5 minutes; the dough will shrink.
Restretch the dough to completely cover the pan. If it is still too elastic, let the dough rest longer and try again. Let dough rise in pan at room temperature for 1 hour.
Preheat the oven to 450°F (225°C).
Brush the focaccia with olive oil and sprinkle with rosemary and more kosher salt to taste. Bake for approximately 15 to 20 minutes or until nicely browned.
4-6 SERVINGS
For the Sponge:
1 cup Water, warm (100°F, 38°C)
1 teaspoon Active dry yeast
1 cup All-purpose flour
For the Focaccia:
1/2 cup Water
1/3cup Dry white wine
1/3cup Olive oil
2 tablespoons Yellow cornmeal, fine grind
1 1/2 teaspoons Kosher salt, more to taste
2 3/4 cups All-purpose flour
5 teaspoons Extra-virgin olive oil
1 Garlic clove, minced
to taste Black pepper
1 1/2 teaspoons Rosemary, minced
Method:
Combine the warm water and yeast and let stand 2 minutes; stir to dissolve.
Stir in the flour until the mixture is smooth. Cover and let stand at room temperature for 24 hours.
Place the sponge in the bowl of a mixing machine with dough hook attachment; mix at low speed. Slowly add the water, wine, olive oil, cornmeal, and 11/2 teaspoons (7.5 ml) salt. Mix until thoroughly incorporated.
Gradually mix in the flour, and mix on low speed until the dough is formed. Increase mixer to medium speed and work dough for 5 minutes.
Remove from mixer to a greased bowl. Cover and let rise at room temperature for approximately 11/2 hours or until it doubles in size.
Grease a sheet pan with olive oil. Transfer the dough to the baking sheet and stretch it, using oiled fingers, until the dough completely fills the pan. Let the dough rest 5 minutes; the dough will shrink.
Restretch the dough to completely cover the pan. If it is still too elastic, let the dough rest longer and try again. Let dough rise in pan at room temperature for 1 hour.
Preheat the oven to 450°F (225°C).
Brush the focaccia with olive oil and sprinkle with rosemary and more kosher salt to taste. Bake for approximately 15 to 20 minutes or until nicely browned.
Oven Roasted Potatoes
How to make Oven Roasted Potatoes Recipe
4 SERVINGS
Ingredients:
3 cups Red Bliss potatoes
2 tablespoons Olive oil
1 Garlic clove, minced
1/2 teaspoon Rosemary or thyme, chopped
to taste Salt and black pepper
Method:
Preheat the oven to 375°F (190°C).
Wash and dry the potatoes. Cut a ring of skin from the middle of each potato, then cut the potatoes in half.
Combine the oil, garlic, and herbs with the potatoes in a roasting pan. Roast until tender, about 30 to 40 minutes.
4 SERVINGS
Ingredients:
3 cups Red Bliss potatoes
2 tablespoons Olive oil
1 Garlic clove, minced
1/2 teaspoon Rosemary or thyme, chopped
to taste Salt and black pepper
Method:
Preheat the oven to 375°F (190°C).
Wash and dry the potatoes. Cut a ring of skin from the middle of each potato, then cut the potatoes in half.
Combine the oil, garlic, and herbs with the potatoes in a roasting pan. Roast until tender, about 30 to 40 minutes.
Garden Pasta Salad
How to make Garden Pasta Salad Recipe
4 SERVINGS
For the salad:
1 tablespoon Vegetable oil
1 teaspoon Salt
4 cups Fusili or small shell pasta (dried)
3 cups Vegetables (carrots, zucchini, broccoli, sugar snap peas, or other vegetables of choice), julienned
For the Dressing:
2 tablespoons Grainy mustard
2 Garlic cloves, minced
1 1/2 tablespoons Lemon juice
1 1/2 tablespoons Sherry vinegar
6 tablespoons Olive oil
To taste Salt and black pepper
1 1/2 tablespoons Basil, chopped
1/2 cup Parmesan cheese, grated
Method:
Add the oil and salt to a pot of boiling water; add the pasta and cook to al dente.
Drain, shock in ice water, drain, and dry thoroughly.
Blanch the vegetable, until crispy-tender. Drain and shock in ice water. Drain and dry thoroughly.
Combine mustard, garlic, lemon juice, and sherry vinegar.
Whisk in the olive oil. Season with salt and pepper. Add the basil and Parmesan cheese.
Toss the pasta, vegetables, and dressing just before serving.
4 SERVINGS
For the salad:
1 tablespoon Vegetable oil
1 teaspoon Salt
4 cups Fusili or small shell pasta (dried)
3 cups Vegetables (carrots, zucchini, broccoli, sugar snap peas, or other vegetables of choice), julienned
For the Dressing:
2 tablespoons Grainy mustard
2 Garlic cloves, minced
1 1/2 tablespoons Lemon juice
1 1/2 tablespoons Sherry vinegar
6 tablespoons Olive oil
To taste Salt and black pepper
1 1/2 tablespoons Basil, chopped
1/2 cup Parmesan cheese, grated
Method:
Add the oil and salt to a pot of boiling water; add the pasta and cook to al dente.
Drain, shock in ice water, drain, and dry thoroughly.
Blanch the vegetable, until crispy-tender. Drain and shock in ice water. Drain and dry thoroughly.
Combine mustard, garlic, lemon juice, and sherry vinegar.
Whisk in the olive oil. Season with salt and pepper. Add the basil and Parmesan cheese.
Toss the pasta, vegetables, and dressing just before serving.
Asparagus with Toasted Hazelnuts
How to make Asparagus with Toasted Hazelnuts Recipe
4 SERVINGS
Ingredients:
1/2 cup Hazelnuts
For the Vinaigrette:
3 tablespoons Hazelnut oil
3 tablespoons Corn oil
2 tablespoons White wine vinegar
1/4 teaspoon Salt
1/8 teaspoon Pepper
Asparagus
Method:
Preheat the oven to 350°F (175°C).
Toast the hazelnuts for 5 to 8 minutes.
Remove, rub off skins, and coarsely chop. Set aside.
Combine both oils, vinegar, salt, and pepper. Whisk well. Set aside.
Peel the asparagus and boil in salted water until just tender, 3 minutes.
Drain the asparagus. Serve warm with the vinaigrette, sprinkled with the toasted hazelnuts.
4 SERVINGS
Ingredients:
1/2 cup Hazelnuts
For the Vinaigrette:
3 tablespoons Hazelnut oil
3 tablespoons Corn oil
2 tablespoons White wine vinegar
1/4 teaspoon Salt
1/8 teaspoon Pepper
Asparagus
Method:
Preheat the oven to 350°F (175°C).
Toast the hazelnuts for 5 to 8 minutes.
Remove, rub off skins, and coarsely chop. Set aside.
Combine both oils, vinegar, salt, and pepper. Whisk well. Set aside.
Peel the asparagus and boil in salted water until just tender, 3 minutes.
Drain the asparagus. Serve warm with the vinaigrette, sprinkled with the toasted hazelnuts.
Chinese Chicken Salad
How to make Chinese Chicken Salad Recipe
4 SERVINGS
For the Chicken:
2 cups Chicken stock
1/2 tablespoon Ginger, peeled, minced
1/2 tablespoon Garlic, minced
16 ounces Chicken breasts, boneless, skinless
For the Dressing:
1/4 cup Red wine vinegar
1/4 cup Soy sauce
2 tablespoons Orange juice
1 tablespoon Lemon juice
1/2 tablespoon Ginger, peeled, minced
1/2 tablespoon Garlic, minced
1/2 teaspoon Hot sauce (Tabasco)
1 tablespoon Sesame oil
1/2 cup Vegetable oil
For the Salad:
1/2 cup Napa cabbage, cut into very thin strips
1/2 cup Red cabbage, cut into very thin strips
21/2 cups Baby field greens, cleaned
1/2 cup Green onions, 1/4-inch (.6 cm) bias cut
1/2 cup Bean sprouts
For the Garnish:
20 Orange sections
2 tablespoons Cilantro leaves
12 Cherry tomatoes, cut in half
1/2 cup Cashew nuts, roughly chopped
Method:
Bring the stock to a simmer with the ginger and garlic.
Add the chicken and simmer until the chicken is just cooked (do not overcook).
Remove the chicken from the liquid and let cool. Shred, cover, and set aside.
Place all the ingredients for the dressing in a blender and blend well.
Combine all the salad ingredients and toss together.
Combine the shredded chicken with 1/4 cup (2 ounces, 55 ml) dressing.
Add remaining dressing to the salad ingredients and toss to coat.
Place the salad on cold plates and top with equal portions of shredded chicken. Garnish with the orange sections, cilantro, and cherry tomatoes.Top with cashew nuts.
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| Chinese Chicken Salad |
Chevre (Goat Cheese) and Pistachio Wrapped in Filo
How to make Chevre (Goat Cheese) and Pistachio Wrapped in Filo Recipe
4 SERVINGS
Ingredients:
3/4 cup Pistachio nuts, chopped to the consistency of cornmeal
1/4 cup Chevre (goat cheese)
2 tablespoons Ricotta cheese
1 teaspoon Thyme, chopped
1 teaspoon Basil, chopped
1/2 teaspoon Tarragon, chopped
1/2 teaspoon Dill, chopped
1 teaspoon Chives, chopped
1 Garlic clove, minced
To taste Salt and white pepper
4 sheets Filo dough
as needed Butter, melted
Method:
Preheat the oven to 375°F (190°C).
Combine the nuts, cheeses, herbs, and garlic. Season with salt and pepper.
Lay out a sheet of filo dough and brush with melted butter. Lay another sheet of filo dough on top of the first sheet. Repeat with other two sheets. Cut each double sheet into four 3-inch (7.6 cm)-wide strips.
Place 1 tablespoon (1/2 ounce, 15 ml) of filling at one end of the strip, then fold the dough over diagonally from one side to the other, all the way down the strip. Continue this procedure with all 8 strips.
Transfer the triangles to a baking sheet that has been lined with parchment paper. Brush the goat cheese triangles with melted butter and bake until golden brown.
4 SERVINGS
Ingredients:
3/4 cup Pistachio nuts, chopped to the consistency of cornmeal
1/4 cup Chevre (goat cheese)
2 tablespoons Ricotta cheese
1 teaspoon Thyme, chopped
1 teaspoon Basil, chopped
1/2 teaspoon Tarragon, chopped
1/2 teaspoon Dill, chopped
1 teaspoon Chives, chopped
1 Garlic clove, minced
To taste Salt and white pepper
4 sheets Filo dough
as needed Butter, melted
Method:
Preheat the oven to 375°F (190°C).
Combine the nuts, cheeses, herbs, and garlic. Season with salt and pepper.
Lay out a sheet of filo dough and brush with melted butter. Lay another sheet of filo dough on top of the first sheet. Repeat with other two sheets. Cut each double sheet into four 3-inch (7.6 cm)-wide strips.
Place 1 tablespoon (1/2 ounce, 15 ml) of filling at one end of the strip, then fold the dough over diagonally from one side to the other, all the way down the strip. Continue this procedure with all 8 strips.
Transfer the triangles to a baking sheet that has been lined with parchment paper. Brush the goat cheese triangles with melted butter and bake until golden brown.
Kiwifruit and Grape Rice Pudding
How to make Kiwifruit and Grape Rice Pudding Recipe - Originally from China, the kiwi was cultivated at the turn of the century in New Zealand and brought to California in the 1930s. Kiwis are grown all over the world on vines; however, California has the greatest kiwi production in the United States.
4 SERVINGS
Ingredients:
3 cups Milk
1/4 cup plus Granulated sugar
1 tablespoon
1/4 teaspoon Salt
1/2 cup Rice
2 Kiwis, peeled, sliced, quartered
1/2cup Seedless red grapes, halved
1 tablespoon Unsalted butter
1/8 teaspoon Ground cinnamon
2 Kiwi, peeled, sliced, for garnish
Method:
Combine the milk, 1/4 cup (13/4 ounces, 46 g) sugar, and salt. Heat until small bubbles form around the edge of the pan.
Stir in the rice. Cover and cook over low heat for 35 to 45 minutes or until the rice is tender and most of the milk is absorbed. Stir occasionally.
Stir in the kiwi quarters, grapes, and butter.
Combine remaining sugar with the cinnamon. Sprinkle each serving with cinnamon sugar and garnish with sliced kiwi fruit. Serve warm.
4 SERVINGS
Ingredients:
3 cups Milk
1/4 cup plus Granulated sugar
1 tablespoon
1/4 teaspoon Salt
1/2 cup Rice
2 Kiwis, peeled, sliced, quartered
1/2cup Seedless red grapes, halved
1 tablespoon Unsalted butter
1/8 teaspoon Ground cinnamon
2 Kiwi, peeled, sliced, for garnish
Method:
Combine the milk, 1/4 cup (13/4 ounces, 46 g) sugar, and salt. Heat until small bubbles form around the edge of the pan.
Stir in the rice. Cover and cook over low heat for 35 to 45 minutes or until the rice is tender and most of the milk is absorbed. Stir occasionally.
Stir in the kiwi quarters, grapes, and butter.
Combine remaining sugar with the cinnamon. Sprinkle each serving with cinnamon sugar and garnish with sliced kiwi fruit. Serve warm.
San Francisco Cioppino
How to make San Francisco Cioppino Recipe - is a famous seafood recipe that originated in the North Beach area of San Francisco. Cioppino is basically a West Coast version of French bouillabaisse. The dish typically uses a tomato-based broth to stew a variety of local fish and seafood. Dungeness crab is often the featured protein in cioppino.This souplike fish stew is generally served as an entree.
4 SERVINGS
For the Sauce:
1 tablespoon Vegetable oil
1 cup Onion, 1/2 inch (1.2 cm) dice
1/2 cup Leek, 1/2 inch (1.2 cm) dice
1/2 cup Green bell pepper, 1/2 inch (1.2 cm) dice
1 tablespoon Garlic, minced
1/2 cup Celery, 1/2 inch (1.2 cm) dice
1/2 cup Carrot, 1/4 inch (.6 cm) dice
1 cup Plum tomato, peeled, seeded, 1/4 inch (.6 cm) dice
1 tablespoon Tomato paste
2 cups Fish fumet or clam juice
1/2 cup Red wine
1 tablespoon Lemon juice
1 Bay leaf
1 teaspoon Oregano, chopped
1 teaspoon Basil, chopped
to taste Salt and black pepper
For the Cioppino:
8 Mussels, scrubbed and debearded
8 Littleneck or cherrystone clams, scrubbed
2 cups Water
Fish, any lean, firm white flesh, cut into serving-size pieces
Shrimp (16–20 count), peeled and deveined
4 Sea scallops
1 tablespoon Hot sauce
2 tablespoons Parsley, finely chopped
Method:
Heat the oil and cook the onion, leek, green pepper, garlic, celery, and carrot until tender, about 3 minutes.
Add the tomato and cook 3 minutes. Add the tomato paste, fish fumet, wine, lemon juice, and bay leaf. Simmer 30 minutes. Remove the bay leaf.
Add the fresh herbs and correct seasoning. Set aside.
Clean and steam the mussels and clams in the water until the shells open. Save the cooking liquid and strain it through cheesecloth. Add the cooking liquid to the sauce.
Add the fish and simmer 3 minutes. Add the shrimp and scallops and simmer 2 minutes.
Add the hot sauce and return the mussels and clams to the pot; heat 1 minute.
Divide the fish and shellfish evenly into warmed soup bowls. Ladle the sauce over the seafood and sprinkle with parsley.
Chef Tips:
Cioppino is typically served with San Francisco sourdough bread or fresh-baked focaccia. Freshly made garlic croutons dipped in fresh minced herbs are also a frequent garnish. The fish and shellfish listed in this recipe are our choices. Feel free to substitute different varieties of seasonal fresh fish and shellfish to suit your taste and preferences.
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| San Francisco Cioppino |
Hangtown Fry
How to make Hangtown Fry Recipe
4 SERVINGS
Ingredients:
1/2 cup Bacon strips, 1/2 inch (1.2 cm) dice
1/2 cup Ham, julienned
4 Eggs
1/4 cup Heavy cream
2 tablespoons Water
1 tablespoon Parsley, chopped
1/2cup Parmesan cheese, freshly grated
To taste Salt and white pepper
8 Oysters
1/4 cup All-purpose flour
1 Egg, beaten with a little water
1/2 cup Bread crumbs, dry
To taste Salt and white pepper
Method:
Preheat broiler. Cook the bacon over medium heat until crisp. Drain on a paper towel, crumble, and set aside.
Fry the ham pieces in the bacon fat. Drain on a paper towel and set aside. Remove all but 2 tablespoons fat.
In a bowl, combine the eggs, cream, water, parsley, and cheese; season to taste.
Dip the oysters in the flour, beaten egg, and bread crumbs. Fry in the bacon fat for 1 minute on both sides. Stir in bacon and ham.
Pour the egg mixture over the oysters and let them cook over low heat, without stirring, until the eggs begin to set, 8 to 10 minutes.
Place the skillet under the broiler and lightly brown the top. Serve immediately.
Chef Tips:
Hangtown was a town in California noted for the many public hangings held there during the California gold rush days.The dish was created when a successful miner brought a sack of gold to the local restaurant and asked for the most expensive meal in the house.The chef suggested oysters and eggs, two very high-priced items at the time. Bacon was added at the miner’s request.The town has since been renamed Placerville.
4 SERVINGS
Ingredients:
1/2 cup Bacon strips, 1/2 inch (1.2 cm) dice
1/2 cup Ham, julienned
4 Eggs
1/4 cup Heavy cream
2 tablespoons Water
1 tablespoon Parsley, chopped
1/2cup Parmesan cheese, freshly grated
To taste Salt and white pepper
8 Oysters
1/4 cup All-purpose flour
1 Egg, beaten with a little water
1/2 cup Bread crumbs, dry
To taste Salt and white pepper
Method:
Preheat broiler. Cook the bacon over medium heat until crisp. Drain on a paper towel, crumble, and set aside.
Fry the ham pieces in the bacon fat. Drain on a paper towel and set aside. Remove all but 2 tablespoons fat.
In a bowl, combine the eggs, cream, water, parsley, and cheese; season to taste.
Dip the oysters in the flour, beaten egg, and bread crumbs. Fry in the bacon fat for 1 minute on both sides. Stir in bacon and ham.
Pour the egg mixture over the oysters and let them cook over low heat, without stirring, until the eggs begin to set, 8 to 10 minutes.
Place the skillet under the broiler and lightly brown the top. Serve immediately.
Chef Tips:
Hangtown was a town in California noted for the many public hangings held there during the California gold rush days.The dish was created when a successful miner brought a sack of gold to the local restaurant and asked for the most expensive meal in the house.The chef suggested oysters and eggs, two very high-priced items at the time. Bacon was added at the miner’s request.The town has since been renamed Placerville.
American Caesar Salad
How to make American Caesar Salad Recipe
4 SERVINGS
For the Croutons:
1/4 cup Olive oil
1 Garlic clove, crushed
2 cups Sourdough bread, crusts removed, in 1/2-inch (1.2 cm) cubes
For the Dressing:
1 Garlic clove, minced
2 tablespoons Lemon juice
2 teaspoons Anchovy paste
1/4teaspoon Black pepper
1 Egg
1/2 cup Olive oil
to taste Salt
For the Salad:
8 cups Romaine lettuce, dark outer leaves removed, torn into bite-size pieces
1/2cup Parmesan cheese, freshly grated
Method:
Heat the oil over medium heat and add the garlic. Sauté 1 minute and discard garlic.
Increase the heat to high and add the bread cubes, turning frequently so that they brown evenly on all sides and are crisp and golden. Add more oil if necessary to keep from burning. Drain on paper towels. Reserve.
Combine the minced garlic, lemon juice, anchovy paste, salt, and pepper. Whisk to blend.
Immerse the egg in a small pan of boiling water and cook for exactly 1 minute. Remove the egg and crack it into the bowl with other ingredients. Whisk to combine.
Add the oil in a steady stream and whisk until smooth.
Combine the lettuce, Parmesan cheese, croutons, and dressing. Toss and taste for seasoning.
Place on individual plates. Serve immediately.
Chef Tips:
Caesar salad is considered the benchmark of salads that can be prepared tableside. A wooden bowl is selected to extract the greatest amount of oil from the garlic and anchovies. It allows for a great marriage of flavors once the dressing is completed. In a typical Caesar salad bowl, no more than three portions should be made at once.
Grinding the black pepper directly onto the bare place is recommended so you can see how much pepper has been ground. Regular olive oil is recommended for maximum flavor. Extra-virgin olive oil is more expensive, has an overpowering flavor, and is slightly more acidic.
4 SERVINGS
For the Croutons:
1/4 cup Olive oil
1 Garlic clove, crushed
2 cups Sourdough bread, crusts removed, in 1/2-inch (1.2 cm) cubes
For the Dressing:
1 Garlic clove, minced
2 tablespoons Lemon juice
2 teaspoons Anchovy paste
1/4teaspoon Black pepper
1 Egg
1/2 cup Olive oil
to taste Salt
For the Salad:
8 cups Romaine lettuce, dark outer leaves removed, torn into bite-size pieces
1/2cup Parmesan cheese, freshly grated
Method:
Heat the oil over medium heat and add the garlic. Sauté 1 minute and discard garlic.
Increase the heat to high and add the bread cubes, turning frequently so that they brown evenly on all sides and are crisp and golden. Add more oil if necessary to keep from burning. Drain on paper towels. Reserve.
Combine the minced garlic, lemon juice, anchovy paste, salt, and pepper. Whisk to blend.
Immerse the egg in a small pan of boiling water and cook for exactly 1 minute. Remove the egg and crack it into the bowl with other ingredients. Whisk to combine.
Add the oil in a steady stream and whisk until smooth.
Combine the lettuce, Parmesan cheese, croutons, and dressing. Toss and taste for seasoning.
Place on individual plates. Serve immediately.
Chef Tips:
Caesar salad is considered the benchmark of salads that can be prepared tableside. A wooden bowl is selected to extract the greatest amount of oil from the garlic and anchovies. It allows for a great marriage of flavors once the dressing is completed. In a typical Caesar salad bowl, no more than three portions should be made at once.
Grinding the black pepper directly onto the bare place is recommended so you can see how much pepper has been ground. Regular olive oil is recommended for maximum flavor. Extra-virgin olive oil is more expensive, has an overpowering flavor, and is slightly more acidic.
Dilled Carrot Soup
How to make Dilled Carrot Soup Recipe
4 SERVINGS
Ingredients:
2 tablespoons Butter
1 cup Leeks, white part only, thinly sliced
4 cups Carrots, peeled, 1/4 inch (.6 cm) dice
4 cups Russet potatoes, peeled, 1/4 inch (.6 cm) dice
1 quart Chicken stock
1 1/2 teaspoons Thyme, finely chopped
1 Bay leaf
1 1/2cups Half-and-half, warm
1/4 teaspoon Grated nutmeg
2 tablespoons Lemon juice
To taste Salt and white pepper
Dash Tabasco
2 tablespoons Dill, chopped
Method:
Heat the butter. Sauté the leeks, stirring occasionally, until soft.
Add the carrots and potatoes. Sauté for 5 minutes.
Add the stock and bring to a simmer. Add the thyme and bay leaf and simmer for 20 to 30 minutes, or until carrots and potatoes are tender. Remove bay leaf.
Puree vegetables and liquid in a blender. Add remaining ingredients. Correct seasoning and bring back to almost a boil.
Serve hot, garnished with dill.
4 SERVINGS
Ingredients:
2 tablespoons Butter
1 cup Leeks, white part only, thinly sliced
4 cups Carrots, peeled, 1/4 inch (.6 cm) dice
4 cups Russet potatoes, peeled, 1/4 inch (.6 cm) dice
1 quart Chicken stock
1 1/2 teaspoons Thyme, finely chopped
1 Bay leaf
1 1/2cups Half-and-half, warm
1/4 teaspoon Grated nutmeg
2 tablespoons Lemon juice
To taste Salt and white pepper
Dash Tabasco
2 tablespoons Dill, chopped
Method:
Heat the butter. Sauté the leeks, stirring occasionally, until soft.
Add the carrots and potatoes. Sauté for 5 minutes.
Add the stock and bring to a simmer. Add the thyme and bay leaf and simmer for 20 to 30 minutes, or until carrots and potatoes are tender. Remove bay leaf.
Puree vegetables and liquid in a blender. Add remaining ingredients. Correct seasoning and bring back to almost a boil.
Serve hot, garnished with dill.
Strawberry Shortcake with Cornmeal Biscuits
How to make Strawberry Shortcake with Cornmeal Biscuits Recipe
4 SERVINGS
For the Biscuits:
3 cups All purpose flour
3/4 cup Yellow cornmeal, fine grind
1 tablespoon Baking powder
1 tablespoon Granulated sugar
1/2 teaspoon Salt
2 tablespoons Butter, chilled, in 1/2-inch (1.2 cm) cubes
1 1/2 cups Heavy cream
For the Berries:
3 cups Strawberries, washed, hulled, sliced
1/4 cup Granulated sugar
1 teaspoon or to taste 5 ml Lemon juice
1 cup Heavy cream
1/4 teaspoon Vanilla extract
Method:
Preheat the oven to 425°F (220°C).
Combine the flour, cornmeal, baking powder, sugar, and salt. Mix in butter until the mixture has the appearance of coarse meal.
Add the cream; stir until a moist dough forms. Knead by hand until the dough is moist and manageable. Place on a floured work table and knead gently for 1 minute.
Roll dough into a rectangle approximately 6 x 9 inches (15 x 22.5 cm) and 3/4 inch (1.9 cm) thick. Cut dough into uniform biscuits and place on lined baking sheet.
Bake for approximately 20 minutes, or until the buiscuits have risen and are lightly brown in color. Let cool slightly.
Combine strawberries and 3 tablespoons (42 ml) of the sugar. Let stand for 15 minutes at room temperature.
Crush half the strawberries, adding a little lemon juice; set aside.
Combine the cream, remaining sugar, and vanilla. Whip to soft peaks.
Split each biscuit in half horizontally and place the bottom piece of each biscuit on a chilled plate.
Spoon the berry mixture onto the biscuit bottoms in equal portions. Top with a large dollop of whipped cream. Cover with the top portions of the biscuit, spoon some berry liquid on top, and serve.
4 SERVINGS
For the Biscuits:
3 cups All purpose flour
3/4 cup Yellow cornmeal, fine grind
1 tablespoon Baking powder
1 tablespoon Granulated sugar
1/2 teaspoon Salt
2 tablespoons Butter, chilled, in 1/2-inch (1.2 cm) cubes
1 1/2 cups Heavy cream
For the Berries:
3 cups Strawberries, washed, hulled, sliced
1/4 cup Granulated sugar
1 teaspoon or to taste 5 ml Lemon juice
1 cup Heavy cream
1/4 teaspoon Vanilla extract
Method:
Preheat the oven to 425°F (220°C).
Combine the flour, cornmeal, baking powder, sugar, and salt. Mix in butter until the mixture has the appearance of coarse meal.
Add the cream; stir until a moist dough forms. Knead by hand until the dough is moist and manageable. Place on a floured work table and knead gently for 1 minute.
Roll dough into a rectangle approximately 6 x 9 inches (15 x 22.5 cm) and 3/4 inch (1.9 cm) thick. Cut dough into uniform biscuits and place on lined baking sheet.
Bake for approximately 20 minutes, or until the buiscuits have risen and are lightly brown in color. Let cool slightly.
Combine strawberries and 3 tablespoons (42 ml) of the sugar. Let stand for 15 minutes at room temperature.
Crush half the strawberries, adding a little lemon juice; set aside.
Combine the cream, remaining sugar, and vanilla. Whip to soft peaks.
Split each biscuit in half horizontally and place the bottom piece of each biscuit on a chilled plate.
Spoon the berry mixture onto the biscuit bottoms in equal portions. Top with a large dollop of whipped cream. Cover with the top portions of the biscuit, spoon some berry liquid on top, and serve.
Rice with Red Peppers and Pine Nuts
How to make Rice with Red Peppers and Pine Nuts Recipe
4 SERVINGS
Ingredients:
3 tablespoons Pine nuts
2 cups Chicken stock
1 cup Long-grain white rice
1/2 teaspoon Salt
1/8 teaspoon White pepper
2 tablespoons Unsalted butter
2 tablespoons Vegetable oil
1 cup Onion, 1/4 inch (.6 cm) dice
1/2 cup Red bell pepper, 1/2 inch (1.2 cm) dice
1/2 cup Celery, 1/2 inch (1.2 cm) dice
2 tablespoons Parsley, finely chopped
Method:
Preheat the oven to 350°F (175°C). Toast the pine nuts for 3 to 4 minutes or until lightly browned.
Bring the stock to a boil over high heat.
Add the rice, salt, and pepper; stir. Lower the heat, cover, and simmer 20 minutes.
Heat the butter and oil over medium heat. Add the onion and sauté, stirring, until soft.
Add the red pepper and celery. Sauté 3 to 5 minutes. The vegetables should be slightly crisp.
When the rice is cooked, add the vegetables, pine nuts, and parsley. Toss to combine and correct seasoning.
4 SERVINGS
Ingredients:
3 tablespoons Pine nuts
2 cups Chicken stock
1 cup Long-grain white rice
1/2 teaspoon Salt
1/8 teaspoon White pepper
2 tablespoons Unsalted butter
2 tablespoons Vegetable oil
1 cup Onion, 1/4 inch (.6 cm) dice
1/2 cup Red bell pepper, 1/2 inch (1.2 cm) dice
1/2 cup Celery, 1/2 inch (1.2 cm) dice
2 tablespoons Parsley, finely chopped
Method:
Preheat the oven to 350°F (175°C). Toast the pine nuts for 3 to 4 minutes or until lightly browned.
Bring the stock to a boil over high heat.
Add the rice, salt, and pepper; stir. Lower the heat, cover, and simmer 20 minutes.
Heat the butter and oil over medium heat. Add the onion and sauté, stirring, until soft.
Add the red pepper and celery. Sauté 3 to 5 minutes. The vegetables should be slightly crisp.
When the rice is cooked, add the vegetables, pine nuts, and parsley. Toss to combine and correct seasoning.
Swiss Chard with Golden Raisins
How to make Swiss Chard with Golden Raisins Recipe
4 SERVINGS
Ingredients:
2 tablespoons Golden raisins
3 cups Swiss chard, red or white, rinsed
2 tablespoons Unsalted butter
4 Shallots, 1/4 inch (.6 cm) dice
1 Garlic clove, minced
1 teaspoon Rice wine vinegar
to taste Salt and black pepper
Method:
Soak the raisins in hot water for 15 minutes. Drain and set aside.
Separate chard leaves from ribs. Chop the red or white ribs into 1/4-inch (.6 cm) pieces. Immerse the ribs in a small pan of boiling water and boil 2 minutes. Drain and set aside.
Melt the butter over medium heat. Sauté shallots and garlic about 2 minutes.
Add chard leaves and sauté. Cover the pan and steam 3 to 5 minutes over low heat. Mix in cooked ribs. Add vinegar and raisins. Correct seasoning.
Serve immediately.
4 SERVINGS
Ingredients:
2 tablespoons Golden raisins
3 cups Swiss chard, red or white, rinsed
2 tablespoons Unsalted butter
4 Shallots, 1/4 inch (.6 cm) dice
1 Garlic clove, minced
1 teaspoon Rice wine vinegar
to taste Salt and black pepper
Method:
Soak the raisins in hot water for 15 minutes. Drain and set aside.
Separate chard leaves from ribs. Chop the red or white ribs into 1/4-inch (.6 cm) pieces. Immerse the ribs in a small pan of boiling water and boil 2 minutes. Drain and set aside.
Melt the butter over medium heat. Sauté shallots and garlic about 2 minutes.
Add chard leaves and sauté. Cover the pan and steam 3 to 5 minutes over low heat. Mix in cooked ribs. Add vinegar and raisins. Correct seasoning.
Serve immediately.
Raspberry Chicken
How to make Raspberry Chicken Recipe
4 SERVINGS
Ingredients:
4 Chicken breasts, boneless, skinless
As needed All-purpose flour, for dusting
2 tablespoons Unsalted butter
1/2 cup Onion, 1/4 inch (.6 cm) dice
1/4 cup Raspberry vinegar
1/4 cup Chicken stock
1/4 cup Heavy cream
1/3 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
1 pint Raspberries, cleaned
Method:
Flatten the chicken breasts so they are even.
Heat the butter in a sauté pan over medium heat.
Dry, season, and dust the chicken breasts in flour. Shake off the excess flour.
Sauté the chicken in butter. Turn and cook until they are light golden brown. Remove the chicken breasts from the pan and set aside.
Lower the heat and add the onion. Cook until onion is caramelized, about 5 minutes.
Add the vinegar. Raise the heat and cook, stirring occasionally, until the vinegar is reduced to a syrupy consistency.
Whisk in the stock, cream, and tomato. Simmer for 2 minutes.
Return the chicken to the pan and simmer gently in the sauce until they are just done. Do not overcook.
Remove the chicken with a slotted spoon and add fresh raspberries to the sauce. Cook over low heat for 1 minute. Do not stir in the berries with a spoon; merely swirl them in the sauce by shaking the pan.
Serve chicken with the sauce and a few whole raspberries.
4 SERVINGS
Ingredients:
4 Chicken breasts, boneless, skinless
As needed All-purpose flour, for dusting
2 tablespoons Unsalted butter
1/2 cup Onion, 1/4 inch (.6 cm) dice
1/4 cup Raspberry vinegar
1/4 cup Chicken stock
1/4 cup Heavy cream
1/3 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
1 pint Raspberries, cleaned
Method:
Flatten the chicken breasts so they are even.
Heat the butter in a sauté pan over medium heat.
Dry, season, and dust the chicken breasts in flour. Shake off the excess flour.
Sauté the chicken in butter. Turn and cook until they are light golden brown. Remove the chicken breasts from the pan and set aside.
Lower the heat and add the onion. Cook until onion is caramelized, about 5 minutes.
Add the vinegar. Raise the heat and cook, stirring occasionally, until the vinegar is reduced to a syrupy consistency.
Whisk in the stock, cream, and tomato. Simmer for 2 minutes.
Return the chicken to the pan and simmer gently in the sauce until they are just done. Do not overcook.
Remove the chicken with a slotted spoon and add fresh raspberries to the sauce. Cook over low heat for 1 minute. Do not stir in the berries with a spoon; merely swirl them in the sauce by shaking the pan.
Serve chicken with the sauce and a few whole raspberries.
Calamari, Artichoke, and Penne Pasta Monterey Style
How to make Calamari, Artichoke, and Penne Pasta Monterey Style Recipe
4 SERVINGS
Ingredients:
4 1/2 cups Penne pasta (dried)
1/4 cup Olive oil
1 tablespoon Parsley, chopped
1/2 tablespoon Cilantro leaves, chopped
1/2 tablespoon Basil, chopped
1/2 tablespoon Thyme, chopped
1/8 teaspoon Red pepper flakes (dried)
1 ounce, Anchovy fillets
2 Garlic cloves, minced
1 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
1 tablespoon Capers, drained
1/2 cup Calamata olives, pitted, coarsely chopped
3 cups Baby artichokes, cut into wedges, heart removed, cooked
2 cups Calamari rings and tentacles, cleaned
1/2 cup Parmesan cheese, shaved
to taste Salt and black pepper
Method:
Cook the pasta in boiling salted water until al dente.
Cool the pasta slightly under cold running water. Drain well and toss with 1 tablespoon (15 ml) olive oil to prevent the pasta from sticking together.
Toss the pasta with the chopped herbs and season with the red pepper flakes. Set aside.
4Combine the anchovies and garlic. Mash thoroughly until a paste forms.
Heat the remaining olive oil over medium heat. Add the anchovy-garlic mixture. Add the tomato, capers, and olives. Stir and place over medium heat until the mixture comes to a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the sauce thickens to the desired consistency.
Add the artichokes and calamari. Continue cooking for 30 to 60 seconds or until calamari is cooked.
Return the penne to the calamari and reheat.
Divide the pasta onto 4 warm serving plates or bowls, taking care to distribute the artichoke hearts and calamari evenly among the portions. Garnish each portion with shaved Parmesan cheese and a sprinkling of salt and pepper.
4 SERVINGS
Ingredients:
4 1/2 cups Penne pasta (dried)
1/4 cup Olive oil
1 tablespoon Parsley, chopped
1/2 tablespoon Cilantro leaves, chopped
1/2 tablespoon Basil, chopped
1/2 tablespoon Thyme, chopped
1/8 teaspoon Red pepper flakes (dried)
1 ounce, Anchovy fillets
2 Garlic cloves, minced
1 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
1 tablespoon Capers, drained
1/2 cup Calamata olives, pitted, coarsely chopped
3 cups Baby artichokes, cut into wedges, heart removed, cooked
2 cups Calamari rings and tentacles, cleaned
1/2 cup Parmesan cheese, shaved
to taste Salt and black pepper
Method:
Cook the pasta in boiling salted water until al dente.
Cool the pasta slightly under cold running water. Drain well and toss with 1 tablespoon (15 ml) olive oil to prevent the pasta from sticking together.
Toss the pasta with the chopped herbs and season with the red pepper flakes. Set aside.
4Combine the anchovies and garlic. Mash thoroughly until a paste forms.
Heat the remaining olive oil over medium heat. Add the anchovy-garlic mixture. Add the tomato, capers, and olives. Stir and place over medium heat until the mixture comes to a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the sauce thickens to the desired consistency.
Add the artichokes and calamari. Continue cooking for 30 to 60 seconds or until calamari is cooked.
Return the penne to the calamari and reheat.
Divide the pasta onto 4 warm serving plates or bowls, taking care to distribute the artichoke hearts and calamari evenly among the portions. Garnish each portion with shaved Parmesan cheese and a sprinkling of salt and pepper.
Warm Baked Goat Cheese with Baby Greens
How to make Warm Baked Goat Cheese with Baby Greens Recipe
4 SERVINGS
Ingredients:
1 cup Chèvre (goat cheese)
1/4 cup Olive oil
4 Thyme sprigs
1/2 cup Bread crumbs, dry
1/4 cup Walnuts, finely chopped
For the Vinaigrette:
1/4 cup Red wine vinegar
1 teaspoon Dijon mustard
1/4 cup Walnut oil
1/4 cup Olive oil
to taste Salt and black pepper
as needed Butter, clarified, or olive oil
4 cups Baby greens
2 tablespoons Chives, chopped
Method:
Shape the goat cheese into eight (1-ounce, 28 g) patties.
Marinate the patties in the olive oil and thyme. Refrigerate for 2 hours.
Combine the bread crumbs and walnuts. Roll the patties in this mixture. Place them on a sheet pan with parchment paper and refrigerate for 30 minutes.
Combine vinegar and mustard and slowly whisk in the oils until creamy. Correct the seasoning and set aside.
Pan fry the goat cheese in the clarified butter until golden brown and hot.
Toss the baby greens in the vinaigrette and divide evenly among chilled plates. Place 2 goat-cheese patties on top of each plate of greens, and garnish with chives.
4 SERVINGS
Ingredients:
1 cup Chèvre (goat cheese)
1/4 cup Olive oil
4 Thyme sprigs
1/2 cup Bread crumbs, dry
1/4 cup Walnuts, finely chopped
For the Vinaigrette:
1/4 cup Red wine vinegar
1 teaspoon Dijon mustard
1/4 cup Walnut oil
1/4 cup Olive oil
to taste Salt and black pepper
as needed Butter, clarified, or olive oil
4 cups Baby greens
2 tablespoons Chives, chopped
Method:
Shape the goat cheese into eight (1-ounce, 28 g) patties.
Marinate the patties in the olive oil and thyme. Refrigerate for 2 hours.
Combine the bread crumbs and walnuts. Roll the patties in this mixture. Place them on a sheet pan with parchment paper and refrigerate for 30 minutes.
Combine vinegar and mustard and slowly whisk in the oils until creamy. Correct the seasoning and set aside.
Pan fry the goat cheese in the clarified butter until golden brown and hot.
Toss the baby greens in the vinaigrette and divide evenly among chilled plates. Place 2 goat-cheese patties on top of each plate of greens, and garnish with chives.
Cream of Garlic Soup
How to make Cream of Garlic Soup Recipe
4 SERVINGS
Ingredients:
1 tablespoon Vegetable oil
1/2 cup Onion, 1/4 inch (.6 cm) dice
2/3 cup Leek, white part only, cleaned, 1/4 inch (.6 cm) dice
1 1/2 cups Russet potatoes, peeled, 1/2 inch (1.2 cm) dice
1/3 cup Garlic cloves, roughly chopped
1 quart Chicken stock
1/2 cup Heavy cream
to taste Salt and white pepper
1 tablespoon Chives, finely minced
Method:
Heat the oil and cook the onion and leek over medium-high heat until the onion is tender and translucent, 3 minutes.
Add the potatoes, garlic, and stock. Bring to a boil, then reduce the heat to a simmer. Simmer the soup until the potatoes and garlic are tender and thoroughly cooked.
Puree the mixture in a food processor or blender.
Return to the heat and add the cream. Correct the seasoning and reheat the soup, but do not bring to a boil.
Garnish with chives.
Chef Tips:
Gilroy, a small town in central California, is the self-proclaimed garlic capital of the world.Typically, in California cuisine, the use of roux as a thickening agent is unpopular. In this recipe, the potatoes pureed into the soup act as the thickening agent.
Chive flowers make a great garnish for this soup.They can be used in addition to the minced chives or as a replacement.
4 SERVINGS
Ingredients:
1 tablespoon Vegetable oil
1/2 cup Onion, 1/4 inch (.6 cm) dice
2/3 cup Leek, white part only, cleaned, 1/4 inch (.6 cm) dice
1 1/2 cups Russet potatoes, peeled, 1/2 inch (1.2 cm) dice
1/3 cup Garlic cloves, roughly chopped
1 quart Chicken stock
1/2 cup Heavy cream
to taste Salt and white pepper
1 tablespoon Chives, finely minced
Method:
Heat the oil and cook the onion and leek over medium-high heat until the onion is tender and translucent, 3 minutes.
Add the potatoes, garlic, and stock. Bring to a boil, then reduce the heat to a simmer. Simmer the soup until the potatoes and garlic are tender and thoroughly cooked.
Puree the mixture in a food processor or blender.
Return to the heat and add the cream. Correct the seasoning and reheat the soup, but do not bring to a boil.
Garnish with chives.
Chef Tips:
Gilroy, a small town in central California, is the self-proclaimed garlic capital of the world.Typically, in California cuisine, the use of roux as a thickening agent is unpopular. In this recipe, the potatoes pureed into the soup act as the thickening agent.
Chive flowers make a great garnish for this soup.They can be used in addition to the minced chives or as a replacement.
Creamed Spinach
How to make Creamed Spinach Recipe
4 SERVINGS
Ingredients:
8 cups Spinach, washed, tough stems removed
2 tablespoons Unsalted butter
1/2 cup Shallots, 1/4 inch (.6 cm) dice
1 teaspoon Garlic, minced
1/2 cup Heavy cream
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1/4 teaspoon Grated nutmeg
Method:
Blanch the spinach in boiling salted water for 1 minute. Drain. Run under cold water and press to remove as much water as possible.
Chop the spinach and set aside.
Melt the butter over medium-high heat. Add the shallots and garlic; cook for 3 minutes.
Add the spinach and toss to combine. Cook until the liquid is released (drain liquid if there is excess).
Add the cream, salt, pepper, and nutmeg. Reduce by half, about 4 to 5 minutes. Serve immediately.
4 SERVINGS
Ingredients:
8 cups Spinach, washed, tough stems removed
2 tablespoons Unsalted butter
1/2 cup Shallots, 1/4 inch (.6 cm) dice
1 teaspoon Garlic, minced
1/2 cup Heavy cream
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1/4 teaspoon Grated nutmeg
Method:
Blanch the spinach in boiling salted water for 1 minute. Drain. Run under cold water and press to remove as much water as possible.
Chop the spinach and set aside.
Melt the butter over medium-high heat. Add the shallots and garlic; cook for 3 minutes.
Add the spinach and toss to combine. Cook until the liquid is released (drain liquid if there is excess).
Add the cream, salt, pepper, and nutmeg. Reduce by half, about 4 to 5 minutes. Serve immediately.
Fried Fennel
How to make Fried Fennel Recipe
4 SERVINGS
Ingredients:
Fennel bulbs, 1/4-inch (.6 cm) slices
as needed All-purpose flour, for dusting
to taste Salt
For the Tempura Batter:
2 Eggs
2 cups Water, ice cold
2 cups All-purpose flour, sifted
to taste Coarse salt
as needed Vegetable oil, for deep-frying
Method:
Combine the eggs and water; whisk, blending in flour and salt; stir in lightly (do not beat). Refrigerate for 30 minutes.
Dust the fennel with the flour. Shake off the excess flour.
Heat the oil in a deep-fryer to 350°F (175°C).
Dip the fennel in the batter, shake off excess, and fry until golden brown.
Drain on paper towels. Season lightly with salt. Serve hot.
4 SERVINGS
Ingredients:
Fennel bulbs, 1/4-inch (.6 cm) slices
as needed All-purpose flour, for dusting
to taste Salt
For the Tempura Batter:
2 Eggs
2 cups Water, ice cold
2 cups All-purpose flour, sifted
to taste Coarse salt
as needed Vegetable oil, for deep-frying
Method:
Combine the eggs and water; whisk, blending in flour and salt; stir in lightly (do not beat). Refrigerate for 30 minutes.
Dust the fennel with the flour. Shake off the excess flour.
Heat the oil in a deep-fryer to 350°F (175°C).
Dip the fennel in the batter, shake off excess, and fry until golden brown.
Drain on paper towels. Season lightly with salt. Serve hot.
Monterey Jack and Green Chile Polenta
How to make Monterey Jack and Green Chile Polenta Recipe
4 SERVINGS
Ingredients:
10 tablespoons Chicken stock
10 tablespoons Milk
2 tablespoons Butter
1 teaspoon Granulated sugar
1/2 teaspoon Salt
1/2 cup Polenta
1/2 cup Monterey Jack cheese, grated
1 Poblano chile, roasted, peeled, seeded, 1/4 inch (.6 cm) dice
to taste Salt and white pepper
Method:
Bring the chicken stock to a boil. Reduce to a simmer and stir in the milk, butter, sugar, and salt.
Slowly add the polenta in a thin stream, whisking constantly. Lower the heat and continue stirring for about 10 to 20 minutes, or until the mixture starts to thicken.
Stir in the cheese and chile. Continue to stir while cooking over low heat until the mixture is thick and easily falls away from the sides of the pan.
Season with salt and white pepper.
4 SERVINGS
Ingredients:
10 tablespoons Chicken stock
10 tablespoons Milk
2 tablespoons Butter
1 teaspoon Granulated sugar
1/2 teaspoon Salt
1/2 cup Polenta
1/2 cup Monterey Jack cheese, grated
1 Poblano chile, roasted, peeled, seeded, 1/4 inch (.6 cm) dice
to taste Salt and white pepper
Method:
Bring the chicken stock to a boil. Reduce to a simmer and stir in the milk, butter, sugar, and salt.
Slowly add the polenta in a thin stream, whisking constantly. Lower the heat and continue stirring for about 10 to 20 minutes, or until the mixture starts to thicken.
Stir in the cheese and chile. Continue to stir while cooking over low heat until the mixture is thick and easily falls away from the sides of the pan.
Season with salt and white pepper.
Sauteed Duck Breast with a Port Wine Reduction
How to make Sauteed Duck Breast with a Port Wine Reduction Recipe
4 SERVINGS
Ingredients:
4 each Duck breasts, boneless, skin on
to taste Salt and white pepper
For the Sauce:
2 tablespoons Shallots, finely diced
1 cup Port wine
3/4 cup Brown stock
2 tablespoons Butter
Method:
Remove any excess fat and score the duck breast in a crosshatch pattern with a sharp knife. Season with salt and white pepper and place skin side down in a heavy bottomed sauté pan. Without turning the breasts, cook them over low heat, rendering the fat from their skin, until the skin is golden brown and crisp, approximately 15 minutes.
Turn the duck breast, and cook to medium rare.
Remove the duck breast from pan and allow to rest in a warm place for 10 minutes.
Pour off excess fat from pan. Add the shallots and sauté until translucent.
Deglaze the pan with the wine and reduce the volume of liquid by half over mediumhigh heat.
Add the brown stock. Continue to reduce until the sauce has a glaze consistency (will coat the back of a spoon).
Add the butter and whisk in. Adjust the seasoning.
Slice the duck breasts. Arrange on warm plates and serve with sauce.
 |
| Sauteed Duck Breast with a Port Wine Reduction |
Warm Scallop Salad with Tomato, Mint, and Lime Dressing
How to make Warm Scallop Salad with Tomato, Mint, and Lime Dressing Recipe
4 SERVINGS
For the Dressing:
6 tablespoons Olive oil
1 1/2 tablespoons Shallot, minced
1 1/2 tablespoons Lime juice
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1 1/2 cups Tomatoes, peeled, seeded, 1/4 inch (.6 cm) dice
1 1/2 tablespoons Mint, finely chopped
For the Salad:
Scallops (bay or sea), well drained and patted dry
2 tablespoons Olive oil
1/2 cup Jicama, peeled and julienned
2 Watercress bunches, large stems removed
Method:
Heat the olive oil. Sauté the shallots until soft, but do not brown.
Add the lime juice, salt, and pepper; remove from heat. Combine with remaining dressing ingredients.
If using sea scallops, remove the small white muscle. If scallops are 1 inch (2.5 cm) in diameter or larger, cut the scallop in half, lengthwise, before using.
Heat the olive oil. Add the scallops and sauté over medium-high heat, turning often. They should be just cooked, slightly translucent in the middle. Remove from heat.
Pour half of the dressing over the warm scallops in the pan. Correct seasoning and keep warm.
Divide the watercress evenly among plates. Place the scallops with dressing in the center of the watercress.
Sprinkle the jícama over the salad. Spoon additional dressing onto the plate.
4 SERVINGS
For the Dressing:
6 tablespoons Olive oil
1 1/2 tablespoons Shallot, minced
1 1/2 tablespoons Lime juice
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1 1/2 cups Tomatoes, peeled, seeded, 1/4 inch (.6 cm) dice
1 1/2 tablespoons Mint, finely chopped
For the Salad:
Scallops (bay or sea), well drained and patted dry
2 tablespoons Olive oil
1/2 cup Jicama, peeled and julienned
2 Watercress bunches, large stems removed
Method:
Heat the olive oil. Sauté the shallots until soft, but do not brown.
Add the lime juice, salt, and pepper; remove from heat. Combine with remaining dressing ingredients.
If using sea scallops, remove the small white muscle. If scallops are 1 inch (2.5 cm) in diameter or larger, cut the scallop in half, lengthwise, before using.
Heat the olive oil. Add the scallops and sauté over medium-high heat, turning often. They should be just cooked, slightly translucent in the middle. Remove from heat.
Pour half of the dressing over the warm scallops in the pan. Correct seasoning and keep warm.
Divide the watercress evenly among plates. Place the scallops with dressing in the center of the watercress.
Sprinkle the jícama over the salad. Spoon additional dressing onto the plate.
Chilled Avocado and Cucumber Soup
How to make Chilled Avocado and Cucumber Soup Recipe - If the surface of the soup oxidizes or turns brown after being chilled, simply skim off and discard the discolored surface before serving.
Ingredients:
1/2 cup Heavy cream
1 1/4 cups Avocado, peeled, seeded, 1/4 inch (.6 cm) dice
1 cup Cucumber, peeled, seeded, 1/4 inch (.6 cm) dice
1 tablespoon Lime juice
1 cup Chicken or vegetable stock
1 cup Yogurt (plain)
1 Garlic clove, minced
1/2 cup Sour cream
1 tablespoon Dill, coarsely chopped
1 tablespoon Parsley, coarsely chopped
to taste Salt and white pepper
1/2 cup Milk, more if needed
For the Garnish:
1/4 cup Sour cream
1/2 cup Green onions, thinly sliced
Method:
Set aside 2 tablespoons (1 ounce, 28 g) each of the avocado and cucumber for garnish. Place remainder and the ingredients, except the milk, in a blender or food processor and blend until smooth.
Add the milk a little at a time and blend until the desired consistency of soup is attained.
Pour the soup into a stainless-steel container. Place a piece of plastic wrap on the surface of the soup to prevent discoloration. Chill the soup, under refrigeration at 40°F (4°C) or below until thoroughly chilled.
When ready to serve, carefully ladle the soup into chilled soup bowls or onto plates, and garnish each portion with the reserved avocado, cucumber, a dollop of sour cream, and the green onions.
Ingredients:
1/2 cup Heavy cream
1 1/4 cups Avocado, peeled, seeded, 1/4 inch (.6 cm) dice
1 cup Cucumber, peeled, seeded, 1/4 inch (.6 cm) dice
1 tablespoon Lime juice
1 cup Chicken or vegetable stock
1 cup Yogurt (plain)
1 Garlic clove, minced
1/2 cup Sour cream
1 tablespoon Dill, coarsely chopped
1 tablespoon Parsley, coarsely chopped
to taste Salt and white pepper
1/2 cup Milk, more if needed
For the Garnish:
1/4 cup Sour cream
1/2 cup Green onions, thinly sliced
Method:
Set aside 2 tablespoons (1 ounce, 28 g) each of the avocado and cucumber for garnish. Place remainder and the ingredients, except the milk, in a blender or food processor and blend until smooth.
Add the milk a little at a time and blend until the desired consistency of soup is attained.
Pour the soup into a stainless-steel container. Place a piece of plastic wrap on the surface of the soup to prevent discoloration. Chill the soup, under refrigeration at 40°F (4°C) or below until thoroughly chilled.
When ready to serve, carefully ladle the soup into chilled soup bowls or onto plates, and garnish each portion with the reserved avocado, cucumber, a dollop of sour cream, and the green onions.
Venison Steaks with Dried Wild Mushrooms
How to make Venison Steaks with Dried Wild Mushrooms Recipe
4 SERVINGS
Ingredients:
Dried cèpes or chanterelles
6 tablespoons Unsalted butter
2 tablespoons Vegetable oil
4 each Venison steaks, cut from the leg
2 tablespoons Shallots, minced
1/4 cup Dry red wine
1 cup Demi glaze
to taste Salt and black pepper
Method:
Cover the mushrooms with warm water and let stand for 30 minutes. Remove and cut or chop, depending on the mushroom. Decant the mushroom soaking liquid, so none
of the dirt or other particles are left at the bottom of the soaking bowl. Reserve liquid for sauce.
Heat 2 tablespoons (28 ml) butter and all of the oil over medium heat. Cook the steaks to desired doneness. Remove steaks and drain the fat.
To the same pan, add 2 tablespoons (28 ml) butter and the shallots. Cook for 3 minutes.
Add the wine and reduce until almost dry. Add the mushroom liquid and reduce by half.
Add the demi-glaze and mushrooms; reduce to nappe´ (coat the back of a spoon). Finish with remaining butter and correct seasoning.
Serve 2 tablespoons sauce with venison steaks.
4 SERVINGS
Ingredients:
Dried cèpes or chanterelles
6 tablespoons Unsalted butter
2 tablespoons Vegetable oil
4 each Venison steaks, cut from the leg
2 tablespoons Shallots, minced
1/4 cup Dry red wine
1 cup Demi glaze
to taste Salt and black pepper
Method:
Cover the mushrooms with warm water and let stand for 30 minutes. Remove and cut or chop, depending on the mushroom. Decant the mushroom soaking liquid, so none
of the dirt or other particles are left at the bottom of the soaking bowl. Reserve liquid for sauce.
Heat 2 tablespoons (28 ml) butter and all of the oil over medium heat. Cook the steaks to desired doneness. Remove steaks and drain the fat.
To the same pan, add 2 tablespoons (28 ml) butter and the shallots. Cook for 3 minutes.
Add the wine and reduce until almost dry. Add the mushroom liquid and reduce by half.
Add the demi-glaze and mushrooms; reduce to nappe´ (coat the back of a spoon). Finish with remaining butter and correct seasoning.
Serve 2 tablespoons sauce with venison steaks.
Smoked Roasted Acorn Squash
How to make Smoked Roasted Acorn Squash Recipe
4 SERVINGS
Ingredients:
1 Acorn squash
1/4 cup Butter, melted
2 tablespoons Sherry wine
2 tablespoons Brown sugar
to taste Salt and black pepper
Method:
Cut the acorn squash into quarters and remove the seeds.
Place the squash into a stovetop smoker and smoke for 10 minutes. Remove and place on aluminum foil.
Preheat the oven to 350 °F (175°C).
Mix the butter, sherry, and sugar. Brush the glaze on the squash and season with salt and pepper. Wrap with foil. Bake the squash until tender. Baste periodically with reserved butter and sugar mixture.
4 SERVINGS
Ingredients:
1 Acorn squash
1/4 cup Butter, melted
2 tablespoons Sherry wine
2 tablespoons Brown sugar
to taste Salt and black pepper
Method:
Cut the acorn squash into quarters and remove the seeds.
Place the squash into a stovetop smoker and smoke for 10 minutes. Remove and place on aluminum foil.
Preheat the oven to 350 °F (175°C).
Mix the butter, sherry, and sugar. Brush the glaze on the squash and season with salt and pepper. Wrap with foil. Bake the squash until tender. Baste periodically with reserved butter and sugar mixture.
Sopaipillas
How to make Sopaipillas Recipe
4 SERVINGS
Ingredients:
1/2 teaspoon Salt
10 tablespoons Water, warm
2 cups All-purpose flour
1 teaspoon Baking powder
2 teaspoons Granulated sugar
2 tablespoons Shortening
as needed Oil or shortening, for frying
as needed Confectioners’ sugar
as needed Honey
Method:
Dissolve the salt in the water.
Combine the flour, baking powder, and sugar. Cut in the shortening until mixture resembles very fine bread crumbs. Add the salted water to the flour and mix the dough until it comes cleanly away from the sides of the bowl.
Turn the dough onto a lightly floured surface and knead and pull it out for 5 minutes. Divide dough into small balls approximately 11/4 inches (3.1 cm) in diameter. Cover and set aside for 20 minutes.
Heat oil or shortening to 375°F (190°C).
Roll the dough balls to a 1/8-inch (.3 cm) thickness on a lightly floured board.The balls should roll into 5- to 51/2-inch (12.7–13.9 cm) circles they will not necessarily be evenly shaped. (Sopaipillas can be cut into any shape.) The dough should be thin, but not transparent.
Cut the circles into 4 triangular pieces and immediately, while the dough is still damp, put into the hot oil.
Fry until golden on both sides, turning once. (If shortening is sufficiently hot, the sopaipillas will puff and become hollow shortly after being placed in the shortening.) Drain sopaipillas on absorbent towels.
Sprinkle with sugar and drizzle with honey when serving.
4 SERVINGS
Ingredients:
1/2 teaspoon Salt
10 tablespoons Water, warm
2 cups All-purpose flour
1 teaspoon Baking powder
2 teaspoons Granulated sugar
2 tablespoons Shortening
as needed Oil or shortening, for frying
as needed Confectioners’ sugar
as needed Honey
Method:
Dissolve the salt in the water.
Combine the flour, baking powder, and sugar. Cut in the shortening until mixture resembles very fine bread crumbs. Add the salted water to the flour and mix the dough until it comes cleanly away from the sides of the bowl.
Turn the dough onto a lightly floured surface and knead and pull it out for 5 minutes. Divide dough into small balls approximately 11/4 inches (3.1 cm) in diameter. Cover and set aside for 20 minutes.
Heat oil or shortening to 375°F (190°C).
Roll the dough balls to a 1/8-inch (.3 cm) thickness on a lightly floured board.The balls should roll into 5- to 51/2-inch (12.7–13.9 cm) circles they will not necessarily be evenly shaped. (Sopaipillas can be cut into any shape.) The dough should be thin, but not transparent.
Cut the circles into 4 triangular pieces and immediately, while the dough is still damp, put into the hot oil.
Fry until golden on both sides, turning once. (If shortening is sufficiently hot, the sopaipillas will puff and become hollow shortly after being placed in the shortening.) Drain sopaipillas on absorbent towels.
Sprinkle with sugar and drizzle with honey when serving.
Tobacco Onions
How to make Tobacco Onions Recipe
4 SERVINGS
Ingredients:
1 small Red onion
1 small Yellow onion
1 cup All-purpose flour
1 tablespoon Salt and black pepper
1 tablespoon Paprika
1/2 teaspoon Cayenne
1/2 teaspoon Chili powder
Method:
Slice the onions very thinly into rings.
Combine the flour and seasonings in a large bowl. Add the onion rings and toss until they are well coated with flour and dry.
Heat the oil in a deep-fat fryer to 350°F (175°C).
Fry the onions quickly, in small batches, until golden brown.
Remove and drain on paper towels. Serve immediately.
4 SERVINGS
Ingredients:
1 small Red onion
1 small Yellow onion
1 cup All-purpose flour
1 tablespoon Salt and black pepper
1 tablespoon Paprika
1/2 teaspoon Cayenne
1/2 teaspoon Chili powder
Method:
Slice the onions very thinly into rings.
Combine the flour and seasonings in a large bowl. Add the onion rings and toss until they are well coated with flour and dry.
Heat the oil in a deep-fat fryer to 350°F (175°C).
Fry the onions quickly, in small batches, until golden brown.
Remove and drain on paper towels. Serve immediately.
Squash Salsa
How to make Squash Salsa Recipe
4 SERVINGS
Ingredients:
1/2 cup Red onion, minced
1/2 cup Zucchini, 1/8 inch (.3 cm) dice
1/2 cup Yellow summer squash, 1/8 inch (.3 cm) dice
1/4 cup Carrot, 1/8 inch (.3 cm) dice
1/2 cup Tomatillos, husked, 1/8 inch (.3 cm) dice
1 cup Tomato, peeled, seeded, 1/8 inch (.3 cm) dice
1 Garlic clove, minced
1 Serrano chile, minced
1 tablespoon Marjoram, chopped
4 teaspoons Olive oil
1 tablespoon Sherry vinegar
to taste Sugar
to taste Salt
Method:
Rinse the onion under very hot water and drain.
Combine onion with remaining ingredients.
Correct seasoning. Add more chile for extra heat, if desired. Let sit for at least 1 hour at room temperature before serving.
4 SERVINGS
Ingredients:
1/2 cup Red onion, minced
1/2 cup Zucchini, 1/8 inch (.3 cm) dice
1/2 cup Yellow summer squash, 1/8 inch (.3 cm) dice
1/4 cup Carrot, 1/8 inch (.3 cm) dice
1/2 cup Tomatillos, husked, 1/8 inch (.3 cm) dice
1 cup Tomato, peeled, seeded, 1/8 inch (.3 cm) dice
1 Garlic clove, minced
1 Serrano chile, minced
1 tablespoon Marjoram, chopped
4 teaspoons Olive oil
1 tablespoon Sherry vinegar
to taste Sugar
to taste Salt
Method:
Rinse the onion under very hot water and drain.
Combine onion with remaining ingredients.
Correct seasoning. Add more chile for extra heat, if desired. Let sit for at least 1 hour at room temperature before serving.
Grilled Apache Style Pork Cutlets
How to make Grilled Apache Style Pork Cutlets Recipe
4 SERVINGS
For the Cumin Spice Mix:
2 Garlic cloves, minced
1 teaspoon Chili powder
1/2 teaspoon Paprika
1 teaspoon Ground cumin
1/4 teaspoon Cayenne
1 teaspoon Salt
8 each Pork cutlets
as needed Vegetable oil
Method:
Combine all the ingredients for spice mix and mash to a smooth paste.
Rub pork with spice mix and let marinate for 15 to 20 minutes.
Preheat the grill.
Brush pork with oil, then grill.
 |
| Grilled Apache Style Pork Cutlets |
Jicama Salad
How to make Jicama Salad Recipe
4 SERVINGS
Ingredients:
2 cups Jícama, julienned
1/2 cup Red bell pepper, julienned
1/4 cup Yellow bell pepper, julienned
1 cup Cucumber, European, peeled, julienned
1/4 cup Olive oil
2 tablespoons Lime juice
1/2 tablespoon Parsley, finely chopped
to taste Salt and white pepper
Method:
Combine vegetables with olive oil in a bowl.
Season with lime juice, parsley, salt, and pepper. Refrigerate until ready to serve.
4 SERVINGS
Ingredients:
2 cups Jícama, julienned
1/2 cup Red bell pepper, julienned
1/4 cup Yellow bell pepper, julienned
1 cup Cucumber, European, peeled, julienned
1/4 cup Olive oil
2 tablespoons Lime juice
1/2 tablespoon Parsley, finely chopped
to taste Salt and white pepper
Method:
Combine vegetables with olive oil in a bowl.
Season with lime juice, parsley, salt, and pepper. Refrigerate until ready to serve.
Roasted Tomato Salsa
How to make Roasted Tomato Salsa Recipe
4 SERVINGS
Ingredients:
1 1/4 cups Tomatoes, cored, quartered
1 Jalapeño chile, seeded, quartered
1 Onion, quartered
2 Garlic cloves
Pinch Ground cumin
2 tablespoons Vegetable oil
To taste Salt and black pepper
As needed Chicken stock (optional)
Method:
Preheat the oven to 450°F (225°C).
Toss the ingredients together, place on a sheet pan, and roast for 15 to 20 minutes, until vegetables begin to brown and char. (It is important that they char; the flavor comes from the browning and charring of the vegetables.)
Puree, then thin, if needed, with chicken stock. Check seasoning.
4 SERVINGS
Ingredients:
1 1/4 cups Tomatoes, cored, quartered
1 Jalapeño chile, seeded, quartered
1 Onion, quartered
2 Garlic cloves
Pinch Ground cumin
2 tablespoons Vegetable oil
To taste Salt and black pepper
As needed Chicken stock (optional)
Method:
Preheat the oven to 450°F (225°C).
Toss the ingredients together, place on a sheet pan, and roast for 15 to 20 minutes, until vegetables begin to brown and char. (It is important that they char; the flavor comes from the browning and charring of the vegetables.)
Puree, then thin, if needed, with chicken stock. Check seasoning.
Chiles Rellenos
How to make Chiles Rellenos Recipe
4 SERVINGS
Ingredients:
4 Poblano chiles
For the Filling:
2 tablespoons Vegetable oil
1/2 cup Onion, 1/4 inch (.6 cm) dice
1 Garlic clove, minced
2 cups Corn kernels
1/8 teaspoon Oregano (dried)
1/4 cup Sour cream
1 cup Queso fresco or white farmer cheese, grated
to taste Salt and white pepper
For the Batter:
3 Eggs, separated
2 tablespoons Water, cold
1/4 cup All-purpose flour
2 teaspoons Baking powder
1 1/2 teaspoons Salt
Method:
Roast, peel, and split the chiles on one side only. Cut out the seed pod but leave on the stem; let cool.
Heat the oil, add the onion and garlic, and cook until soft but not brown.
Add the corn and salt, then cover the pan and cook until corn is tender (if corn is dry, you may have to add some water). Add the oregano and adjust the seasoning. Set aside to cool.
Blend in the sour cream and cheese; season.
Stuff the chiles with the cheese mixture. Reshape and chill for 30 minutes.
Beat the egg yolks and water until foamy. Add the flour, baking powder, and salt.
Whip the egg whites to soft peaks; fold the egg whites into the egg yolks.
Heat the oil in a deep-fryer to 350°F (175°C).
Dip the stuffed chiles in flour and then in the batter, and fry them until golden brown on one side. Turn over and fry until golden brown on the other side. Drain on paper towels.
4 SERVINGS
Ingredients:
4 Poblano chiles
For the Filling:
2 tablespoons Vegetable oil
1/2 cup Onion, 1/4 inch (.6 cm) dice
1 Garlic clove, minced
2 cups Corn kernels
1/8 teaspoon Oregano (dried)
1/4 cup Sour cream
1 cup Queso fresco or white farmer cheese, grated
to taste Salt and white pepper
For the Batter:
3 Eggs, separated
2 tablespoons Water, cold
1/4 cup All-purpose flour
2 teaspoons Baking powder
1 1/2 teaspoons Salt
Method:
Roast, peel, and split the chiles on one side only. Cut out the seed pod but leave on the stem; let cool.
Heat the oil, add the onion and garlic, and cook until soft but not brown.
Add the corn and salt, then cover the pan and cook until corn is tender (if corn is dry, you may have to add some water). Add the oregano and adjust the seasoning. Set aside to cool.
Blend in the sour cream and cheese; season.
Stuff the chiles with the cheese mixture. Reshape and chill for 30 minutes.
Beat the egg yolks and water until foamy. Add the flour, baking powder, and salt.
Whip the egg whites to soft peaks; fold the egg whites into the egg yolks.
Heat the oil in a deep-fryer to 350°F (175°C).
Dip the stuffed chiles in flour and then in the batter, and fry them until golden brown on one side. Turn over and fry until golden brown on the other side. Drain on paper towels.