New Year's Eve Column

Visit RedlandsDailyFacts.com, entertainment tab, click Local Food- to read this week's food column.

This week's food column: No Fuss New Year's Night Recipes and Techniques.

You may also read prior food columns, from weeks before, at the Redlands Daily Facts site.

Happy New Year!

Chef Lee

Simple but flavorful soup with seasonal ingredients!

Pears Au Jous and Roasted Butternut Squash Soup


2 tablespoons unsalted butter
2 tablespoons good olive oil
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds pears (or sub with green apples of any variety)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups water
2 cups good apple cider or juice
Directions
Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
Peel the squash, cut in half, and remove the seeds. Peel and cut the squash into chunks. Peel, quarter, and core the pears/apples. Cut into chunks.
Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

Easy Winter Recipe with my favorite ingredient: Sweet Potatoes !

Maple Mashed Sweet Potatoes

A gift from the early colonists from Native American cooks was the boiled down sap of the rock maple or sugar maple. Though maple syrup is produced widely in the eastern U.S., as well as the Midwest, we primarily associate maple syrup with New England. This recipe could not be easier or more delightful to prepare, using my favorite ingredient- sweet potatoes.

5lbs dark orange fleshed sweet potatoes, scrubbed
1 yellow onion, diced
½ cup (1 stick) unsalted butter
¼ cup pure maple syrup, good quality
2/3-3/4 cup milk, warmed
½ cup pecans, toasted, rough chop
kosher or sea salt to taste

Preheat oven 350F. Pierce each potato several times with fork and place in a baking pan. Bake potatoes until tender when squeezed or pierced, approximately 1 ½ hours. Set potatoes aside until cook enough to handle.

In a small saucepan over medium heat, sauté onion in with 2 tbsp olive oil. Sautee until onion is translucent, don’t brown or overcook. Combine the butter and maple syrup. Stir to melt the butter and bring to a boil. Set aside and keep warm.

Cut the potatoes in half and scoop out the flesh into a large mixing bowl, discard skins. Use a potato masher, ricer or food mill to mash the potatoes. Stir the butter mixture into the potatoes. Add the milk and blend well. Season to taste with salt. Transfer the mashed potatoes to a sauce pan and heat over medium heat until warmed through, about 10 minutes. Serve immediately. Alternatively, make ahead one day in advance by covering and refrigerating after cooking. Bring to room temperature 2 hours before serving and reheat on stovetop.

Three Brother's Farm Creme Brulee

This is a tried and true winning recipe. Be sure to purchase your eggs from a local farmer's market, you can find Redlands Three Brother's Eggs at either Saturday morning farmer's market.

Three Brother's Farm Creme Brulee

2 cups heavy cream
½ tsp vanilla extract
8 large eggs
½ cup sugar
extra sugar for caramelized topping

Preheat oven to 275F.
Begin by heating heavy cream on stovetop until simmering, hot but not boiling. Watch cream closely to avoid scorching the milk. Separate the eggs from yolks in two separate bowls. Add the sugar to egg yolks and whisk until smooth. The kitchen-aid stand up mixture, with a whisk attachment, works well for this step.

Pour about 1/3 of hot cream into bowl with yolks, whisk very gently. Be sure to add hot cream slowly to yolks, this is temper the yolks so they don’t over cook. Slowly pour the remaining cream and whisk the mixture gently again while being careful not to create many air bubbles. Strain the mixture. Add vanilla extract. Pour into individual ramekins, place ramekins in water bath. Use a casserole dish or roasting pan to create water bath. Pour boiling water in roasting pan to reach about halfway on the sides of each ramekin.

Place ramekins in water bath in preheated oven, bake for approximately ½ hour. When crème brulee is done, each should jiggle a bit like jello. Allow to cool for several hours, store uncovered in refrigerator after cooled.

As the final step, just before serving, spread an even layer of sugar over the top of each crème brulee. Use torch to brown sugar.

Addition to prior post RE local farming list

Most importantly:

For tomorrow's cooking class, I purchased today:

Locally-soured, cage-free chicken eggs: Three Brother's Farm, Redlands
Butternut Squash: Three Brother's Farm, Redlands
Pomegranate: Three Brother's Farm, Redlands

Love and support YOUR local farmer !!

Chef Lee

New Local Source for Free Range Chicken !

For the best, locally-sourced free-range chicken:

http://www.newfrontierfamilyfarm.com/About_Us.html

Love it !!!

Love Our Local Farmers.... again and again !

Just returned from picking up a special order of produce and other fresh foods from our wonderful, local farmers.

Mostly, for tomorrow evening's cooking class... but also for myself... after I surveyed the beautiful goods.

Today's pickup of locally grown ingredients:

Blushing Gold Apples: T & D/Powell's Farm, Redlands
Garnet Sweet Potatoes: T & D/Powell's Farm, Redlands
Maui Sweet Onions: T & D/Powell's Farm, Redlands
Butternut Squash: Three Sister's Farm, Redlands
Scallions: Three Sisters Farm, Redlands
Purple Onions: Three Sister's Farm: Redlands
Purple Potatoes: Jacinto Farms, Mentone
Japanese Eggplant, Jacinto Farms, Mentone
White Sweet Potatoes, Jacinto Farms, Mentone
Cage-Free Chicken: New Frontier Family Farm, Chino
Variety of Flavorful Preserves: Sunnyside Local Farm, Redlands
Winter Squash: Sunnyside Local Farm, Redlands

We are so fortunate to have the wonderful foods provided by our local farming community! Learn to love our locally grown foods... and farmers !

Chef Lee

Soups 101

On a cold winter day there’s nothing more soothing than a pot of soup simmering on the stove. I’ve spent the recent cooler evenings at home with a warm cup of soup beside a roaring fire. To me, this welcomed environment best symbolizes the beginning of Winter.

Making soup usually begins with sautéing aromatic vegetables such as onions, carrots, celery, with other seasonings in butter oil to create a flavorful base. Most soup recipes call to add a small amount of liquid such as stock, water or wine to the pot. This step recaptures the flavor developed from sautéing. You might also add a thickening agent such as roux, and allow it to cook for a few minutes before the remaining liquids are added.

The process for making a soup is essentially the same as the steps for making a sauce. The difference is that soups are less concentrated in flavor and can be eaten as a food in themselves whereas a sauce is used to accent a finished dish.

Most soups are simmered gently over low heat, requiring little attention other than occasionally stirring to ensure all ingredients are evenly combined.

Cooking Tips For Making A Good Soup

• Slice or chop vegetables uniformly to ensure even cooking.
• Soup should be cooked at a slow simmer to distribute flavors. Stir it often with a wooden or silicon spoon.
• Leafy herbs, such as thyme, parsley, bay leaf may be tied with a string inside a cheese cloth then removed before serving.
• Add your seasonings in small quantities. They will intensify as the soup cooks, and you can always add more seasoning later.
• Cook tougher meats in stock to ensure a more tender texture, then add other ingredients.
• Salt is the most basic ingredient, yet adding of salt must be carefully timed. Take care not to over salt. Some salt substitutes can be a squeeze of lemon or some good quality balsamic vinegar to brighten the flavor of any soup, without the sodium.
• If you are not serving your soup immediately, let it cool before storing it in the refrigerator. Cool your soup to room temperature first, then transfer to refrigerator or freezer. Most soups can freeze exceptionally well.


Garnishing Soups

Croutons add a nice crunchy texture to soups and are perfect to accompany any flavorful soup. Restaurants use day old baguettes and other breads as croutons for soups or salads. At home, take day old breads, remove crusts and cut into ¼ in cubes. Place cubes in mixing bowl, coat with olive oil Arrange cubes on a baking sheet, sprinkle sea salt and fresh ground black pepper. Place in preheated 300F oven. Bake until golden brown, usually 15-20minutes. Cool crotons to room temperature and serve. Croutons may also be stored in airtight container to use later.

There are a variety of nuts to use in a soup to accentuate the flavor. I love toasted hazelnuts in butternut squash soup, for example. Pecans, almonds, or walnuts are also fantastic in soups. To garnish with nuts, sprinkle a small amount decoratively over soup just before serving.

A drizzle of good olive oil or herb flavored oil always add an elegant finish to a soup. Drizzle a small circle of oil, in the middle of the soup, and garnish the center with a pinch of fresh herb with a chiffonade cut.

Finely cut, raw vegetables are another great garnish for soups. Float them on top, cut into a small dice or cut into jullineen sticks, like straws in a bowl, for a more dramatic presentation.

If nothing else, you can always garnish only with a neatly cut fresh herb, in a contrasting color to the soup.

Soup Recipes !

Roasted Butternut Squash Soup

1-2lbslb Butternut Squash, peeled, medium dice in uniform shapes and sizes.
Olive oil
Salt, pepper
1/4 tsp/1ml Cinnamon
1/8 tsp/0.5ml Cardamom, ground
2 tbsp/30ml Brown Sugar
2 tbsp/30ml Lemon Juice
2 oz/60g Melted Butter
1-2 cups chicken broth (or substitute with vegetable stock)


1. Preheat oven to 350F. Place diced squash in mixing bowl, coat evenly with drizzled olive oil and approx half of melted butter. Coat squash with salt, pepper, cinnamon, cardamom evenly. After diced squash is evenly coated, place squash on baking sheet.
2. Drizzle lemon juice, olive oil and remaining melted butter over the top of squash.
3. Bake uncovered in 350 F oven until tender, approx 50 minutes.

Squash should be brightly colored and slightly crisp, and show little moisture loss when done. Note: To cook roasted butternut squash without making a soup, stop at this step and serve warm. To continue and make roasted butternut soup, continue with the following steps: After squash pieces have cooled, add drizzle of good quality olive oil with 1-2 cups stock. Add stock slowly as mixing in blender or use a stick blender to mix in stock pot on counter or stove top. Adding ½ to 1 cup of cream is optional, depending upon flavor and consistency preference. It isn’t necessary to use all of the stock or cream, depending upon desired consistency. Serve warm and garnish with bread crumbs and drizzle of good quality olive oil. Alternatively, garnish with dollop of cream and freshly chopped herbs.

Green Apple and Sweet Potato Soup
Adapted from allrecipes.com

Ingredients
2 (1 pound) sweet potatoes, quartered
1 large tart apple, peeled and cored
2 tablespoons olive oil
1 onion, chopped
2 stalks celery, chopped
1 large carrot, chopped
1 bay leaf
5 cups chicken broth
1 cup cream
1 (5 ounce) lemon, zested and juiced
salt and pepper to taste
1 cup crumbled goat cheese or feta cheese

Directions
Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes and apple on a greased baking sheet, and roast for about 40 minutes in the preheated oven, or until tender. Cool, and peel sweet potatoes.
Heat olive oil in a soup pot over medium heat. Add the onion, celery, bay leaf, and carrot; sauté until tender. Remove the bay leaf, and discard. Pour in the chicken broth, and add the sweet potato and apple. Puree in batches using a regular blender, or if possible use an immersible blender to puree while in the pot.
Return to the soup pot, and stir in the cream, lemon zest, and lemon juice. Taste and season with salt and pepper as needed. Heat through, but do not boil. Ladle into serving bowls, and garnish with crumbled cheese.

Two Great Soups...

With the cold weather lately.... try these to keep warm! If entertaining, serve in coffee mugs.

EASY HOMEMADE CHICKEN NOODLE SOUP

2 large chicken breasts boiled, organic boneless skinless if possible
14 tsp. chicken soup base (or to taste)
14 cups water
1 stick real salted butter
1 cup sliced carrots
2 stalks chopped celery
1 small onion
1 package wide egg noodles
salt and pepper, to taste
In a large stock pot, melt butter. Add celery, carrots, and onions. Sauté until onions are clear, do not brown. Add water and soup base. Add chicken and bring to a boil until carrots are tender. Add egg noodles salt and pepper. (Chicken broth can be used but soup base is much cheaper and has a better flavor in this soup).

Black Bean Soup

Freezes and ages well. The black-bean soup you are about to make freezes well, so you can make the whole recipe, even if there are only two of you. It also survives in the refrigerator for a week and gets better every time you reheat it.
Serve the soup with the best crusty bread you can find, preferably whole wheat, and if you want to enrich the meal, spread the bread with some fresh goat cheese.

8 to 12 oz. coarsely chopped onion, available at many salad bars
2 ribs celery, diced
2 tsp. minced garlic in oil
2 tbsp. olive oil
3 (16 oz.) cans black beans, thoroughly rinsed and drained
5 c. water
2 c. chopped and canned tomatoes
1 lg. green pepper, coarsely chopped
4 scallions, chopped
1/2 to 1 Jalapenos, minced
1 1/2 tsp. ground cumin
1 tbsp. chopped fresh oregano or 1 tsp. dried
1 bay leaf
Freshly ground black pepper to taste
2 tbsp. chopped cilantro per serving
Saute the onion, celery and garlic in hot olive oil in a nonstick skillet until the onion begins to soften and brown.
Combine the beans with the water, tomatoes, green pepper, scallions, Jalapeno, cumin, oregano, bay leaf and black pepper in a large pot. Cover, and bring to a boil. When the onion mixture is cooked, add it to the beans, and simmer 5 to 10 minutes.

Puree 4 cups of the soup mixture in a blender or food processor; return to the pot, and continue to heat for 2 to 3 minutes.

To serve, remove the bay leaf, and spoon the soup into large bowls. Sprinkle with cilantro.

My Personal Favorite Entertaining Recipes !

Melon, Mozarella and Prosciutto Skewers

20 cantelope or honeydew cubes, 1 inch pieces, about 2-3 cups
20 thin slices of proscuitto, about ½ lb
20 fresh mozzarella cheese balls, about one 8 oz tub
200 wooden skewers, 4 inch or longer
Fresh ground pepper

Thread 1 melon cube wrapped in half a proscuitto slice, and then one mozzarella ball wrapped in half proscuitto slice in alternating order onto wooden skewers. Sprinkle each with fresh ground pepper


Roasted Butternut Squash with Ricotta and Sage Crostini
After a friend shared this recipe with me, I prepared it for a Redlands Conservancy event and it was an immediate hit. Since then, I’ve prepared this recipe for clients hosting private dinners in their home. Everyone loves this recipe. As always, I experminted and substituted burrata cheese instead of the Richotta. Burrata is one of my favorite cheeses and using it in this recipe really adds an extra richness. Try this one for Fall parties, any audience is guraenteed to enjoy this one.
Ingredients
1 2-pound butternut squash, peeled, seeded, cut into 1/2" cubes (about 4 cups)
3 1/2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
1 1/2 teaspoons (packed) light brown sugar
Coarse sea salt and freshly ground black pepper
24 fresh sage leaves
¾-1 Cup fresh burrata cheese
1/2 teaspoon finely grated lemon zest
12 3/8"-thick baguette slices, toasted
Freshly squeezed lemon juice, dash at a time- to taste

preparation
Preheat oven to 425°F. Toss squash, 2 tablespoons oil, and sugar in a large bowl. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast, tossing occasionally, until squash is golden and tender, 25-30 minutes. Let cool on sheet.
Heat 1 1/2 tablespoons oil in a small skillet over medium-high heat. Add sage; cook until edges begin to curl and turn dark green, 1-2 minutes. Using a slotted spoon, carefully transfer to paper towels to drain. Mix ricotta and lemon zest in a small bowl. Season with salt and pepper. DO AHEAD: Butternut squash, sage leaves, and ricotta can be made 1 day ahead. Cover and chill squash. Store sage airtight at room temperature. Cover and chill ricotta mixture. Bring squash to room temperature before serving.
Spread 1 tablespoon of ricotta mixture on each baguette slice. Top each with a few squash cubes. Drizzle crostini with lemon juice and olive oil. Sprinkle with salt and pepper. Top crostini with 2 fried sage leaves each.

Spicy Eggplant Dip with Parmesan Toasts

For this recipe, I like to use eggplant from the Saturday market at the Grove School, or eggplant from Washington Produce in Redlands. I recommend Pepperidge Farm prepared puff pastry from the grocery store.

You can make this dip one or two days in advance to allow the flavors to develop. It will also give you more time to prepare other food or concentrate on other details. Be sure to bring the dip to room temperature before serving.

½ cup plus 3 tbsp olive oil, keep more aside for brushing
2 eggplants, about 12 oz each, peeled and cut into 1 inch cubes
2 garlic cloves, thin slice
1 large yellow onion, chopped
¼ tsp red chili flakes
¼ tsp ground cumin
2 tbs fresh flat leaf parsley, chopped
juice of one lemon
1 baguette, sliced ¼ in thick
1/3 cup grated Parmesan cheese
salt and freshly ground pepper to taste

In a deep sauté pan over medium heat, warm ¼ cup of the olive oil until warm. Add half the eggplant and sauté stirring occasionally until lightly golden and tender, 8 to 10 minutes. Transfer to a platter and repeat with ¼ cup of the olive oil and the remaining eggplant. Transfer to platter.

Warm 1 tbs of the olive oil in the pan. Add the garlic and sauté, stirring often, until golden, about 1 minute. Add the onion and sauté, stirring occasionally, until tender, 4-5 minutes. Stir in the chili flakes and cumin until blended and return the eggplant to the pan. Cook, stirring often, until the eggplant is very tender and almost mushy, 6-8 minutes more. Remove from the heat and let cool for 5 minutes.

Preheat oven to 350F

Arrange the baguette slices on a baking sheet. Brush the sides lightly with olive oil, season with salt and pepper, and sprinkle with the cheese. Bake until golden and crisp, but not burned, about 15-18minutes. Let toasts cool to room temperature and store in airtight containers until ready to serve.

Let the eggplant stand at room temperature for at least 30 minutes before serving. Serve the parmesan toasts alongside.

Sweet Potato, Corn and Edamame Hash

This dish is a seasonal crowd pleaser and a fantastic addition to a holiday brunch. If you have leftover ham, throw it in this recipe! To serve as a brunch item, serve over fresh bed of arugula and top with a poached egg.

1 sweet onion, diced- rough chop (we used maui onions, but yellow onion will work)
1 tbsp olive oil
2 (or 4 small) large sweet potatoes, peeled and cut into 1/4 in cubes
8-10 oz of diced smoked ham
1-2 garlic cloves, minced
1 12 oz package uncooked frozen shelled edamame
1 12 oz package frozen whole kernel corn
1/4 cup chicken broth
1 tbsp chopped fresh thyme
1/2 tsp kosher salt
1/2 tsp freshly ground pepper

Saute ham and onion in hot oil in a skillet over medium heat-high heat. (I prefer to use a large cast iron skillet but a standard non-stick skillet will work). Sautee for approx 6-8 minutes or until onion is tender and ham is lightly browned. Stir in cubed sweet potatoes, and saute for additional 5 minutes. Add garlic and sautee for 1 minute max. Stir in edamame and remaining three ingredients. Reduce heat to medium-low. Cover and cook, stirring occasionally 10-12 minutes or until sweet potatoes are tender. Add salt and pepper.

Smokey Deviled Eggs

Every party needs a plate of deviled eggs. This recipe makes for a traditional flavor base but with a slight twist. Be sure to garnish with paprika for a colorful presentation.

10 eggs
7 tbsp good quality mayonnaise
1 tsp champagne vinegar
2 tsp Dijon mustard
½ tsp dry mustard
¼ tsp curry powder
¼ tsp cayenne pepper
¼ tsp paprika
salt and pepper to taste

Place eggs in a large sauce pan of cold, salted water over high heat. Bring to a boil. Immediately reduce the heat to maintain a simmer and cook for exactly 9 minutes. Using a slotted spoon, remove the eggs from the water and place under cold running water until cool to the touch. Gently crack the shells and peel the eggs under the running water.

Halve the eggs. Scoop the yolks into a food processor and process until smooth. Cut a thin slice from the underside of each white, so they will sit flat on a plate. Arrange on plate and set aside. Add the mayonnaise, vinegar, Dijon mustard, dry mustard, cayenne, and curry powder to the yolks., Process briefly until well combined. Taste and adjust seasonings.

Spoon the yolk mixture into a pastry bag fitted with a large star tip. Pipe the mixture into the egg whites. Garnish with paprika and serve immediately or cover and refrigerate for up to 2 days.

Great Thanksgiving Sides !

Sweet Potato Salad with Orange-Maple Dressing

Adapted recipe from Epicurious.com

Ingredients

Dressing

1/4 cup extra-virgin olive oil

2 tablespoons pure maple syrup

2 tablespoons orange juice

2 tablespoons Sherry wine vinegar or balsamic vinegar

1 tablespoon fresh lemon juice

2 teaspoons minced peeled fresh ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg



Salad

6 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch cubes

1 cup chopped green onions

1 cup chopped fresh parsley

1 cup pecans, toasted, coarsely chopped

1/2 cup golden raisins

1/2 cup brown raisins



preparation

For dressing:
Whisk all ingredients to blend in small bowl. Season dressing to taste with salt and pepper.

For salad:
Steam sweet potatoes in batches until potatoes are just tender, about 10 minutes per batch. Transfer sweet potatoes to large bowl. Cool to room temperature. Add green onions, parsley, pecans, and all raisins. Pour dressing over; toss gently to blend. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)



Brussels Sprouts Gratin with Gruyere, Parmigano-Reggiano and Caramelized Shallots





Preheat oven to 375F



For topping:

3 cups coarse fresh bread crumbs, preferably Panko

3 tbsp unsalted butter, melted

1 ½ tsp lemon zest

½ tsp kosher salt

½ tsp freshly ground pepper

2 tbs minced fresh flat leaf parsley



For gratin:

1 tbs unsalted butter

Kosher salt to taste, plus 2 tsp aside

2 lb Brussels sprouts trimmed halved lengthwise

2 tbs all purpose flour

8 oz gruyere cheese, grated

½ oz Parmigiano Reggiano, grated

1 tsp lemon zest

¾ tsp fresh ground pepper

1 cup heavy cream

4-5 shallots, thin slice



Preheat oven to 375F



For topping, stir bread crumbs, butter, lemon zest, salt, pepper and parsley in mixing bowl. Set aside.



For caramelized shallots, finely slice 4-5 shallots very thin. Heat large cast iron skillet on stovetop, medium-high heat, drizzled with grape seed oil or any high other heat oil (soy oil will work too). Heat cast iron with oil, add sliced shallots and cook only until translucent, do not brown or overcook.



For gratin, use large (12in or larger) deep cast iron skillet (dutch oven or large ovenproof non-stick fry pan greased with a thin layer of butter). Bring a large pot of salted water to a boil over high heat . Add the brussels sprouts and cook just until tender, 5-7 minutes. Drain then transfer to a bowl of ice water. Drain and pat dry with paper towels.



In a bowl, stir together the flour, Gruyere, Parmigano-Reggiano, lemon zest, 2 tsp. salt and pepper. Stir in the cream, then the brussles sprouts and caramelized shallots. Transfer the mixture to the cast iron cookware and smooth to make layer even in thickness. Sprinkle the bread crumb mixture evenly on top. Bake until the bread crumbs are golden brown, about 35 minutes. Let the gratin rest for 15 minutes before serving. Serves 8.















Maple Mashed Sweet Potatoes



This recipe could not be easier or more delightful to prepare, using my favorite ingredient- sweet potatoes. You can find locally grown sweet potatoes at any of our local farmer’s markets, as well as Gerrard’s Market in Redlands. 5lbs dark orange fleshed sweet potatoes, scrubbed

1 yellow onion, diced

½ cup (1 stick) unsalted butter

¼ cup pure maple syrup, good quality

2/3-3/4 cup milk, warmed

½ cup pecans, toasted, rough chop

kosher or sea salt to taste



Preheat oven 350F. Pierce each potato several times with fork and place in a baking pan. Bake potatoes until tender when squeezed or pierced, approximately 1 ½ hours. Set potatoes aside until cook enough to handle.



In a small saucepan over medium heat, sauté onion in with 2 tbsp olive oil. Sautee until onion is translucent, don’t brown or overcook. Combine the butter and maple syrup. Stir to melt the butter and bring to a boil. Set aside and keep warm.



Cut the potatoes in half and scoop out the flesh into a large mixing bowl, discard skins. Use a potato masher, ricer or food mill to mash the potatoes. Stir the butter mixture into the potatoes. Add the milk and blend well. Season to taste with salt. Transfer the mashed potatoes to a sauce pan and heat over medium heat until warmed through, about 10 minutes. Serve immediately. Alternatively, make ahead one day in advance by covering and refrigerating after cooking. Bring to room temperature 2 hours before serving and reheat on stovetop.





Green Beans with Lemon-Butter Bread Crumbs and Toasted Almonds



Fortunately, this is not the classic Thanksgiving green beans that our grandmothers made. This version replaces the condensed mushroom soup with lemon juice and adds a delightfully buttery-crispy topping of panko bread crumbs.



5 tbs unsalted butter

¼ cup panko (Japanese bread crumbs)

Zest of 1 lemon (a microplane works great for this step)

1 tbs kosher or sea salt, more may be needed after tasting

1 ½ lb fresh green beans, stem ends trimmed

1 ½ tbs fresh lemon juice

½ cup slivered almonds, toasted

Salt, fresh ground pepper to taste





In a small skillet over medium heat, melt 2 tbs of butter. Add the panko and toast crumbs, stirring constantly, until golden brown and crisp- about 2 minutes. Remove from heat and stir in the lemon zest and a pinch of salt. Set aside.



Fill a large saucepan two thirds full of water and bring to a boil over high heat. Add 1 tbs of salt. Add the beans and cook until bright green and still very crisp, about 2 minutes. Meanwhile, fill a large bowl two-thirds full of ice water. Using tongs or a slotted spoon, immediately transfer the beans to the ice water. Let cool in water for about 2 minutes and then drain thoroughly. Blot dry with paper towels and set aside.



In large skillet over medium heat, melt the remaining 3 tbs butter and swirl to coat the pan. Add the green beans and sauté, stirring constantly until the beans are heated through, but still crisp-tender, about 3 minutes. Add the lemon juice and almonds, sauté for 1 minute longer. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with panko topping and serve immediately.



To make this dish ahead: Blanch green beans up to one day in advance. Spread the cooked beans on dry paper towel or a clean cotton towel, roll up in ‘jelly roll’ style and place in sealed plastic bag and refrigerate. Remove from refrigerator 2 hours before sautéing. The panko topping and toasted almonds can be prepared up to 1 day in advance. Cover and store in separate airtight containers at room temperature.

Redlands Daily Facts Food Column

As you may know, I write a weekly food column which appears every Saturday in the Redlands Daily Facts Food Section. To read prior columns on-line go to:
http://www.redlandsdailyfacts.com/food

Or go to RedlandsDailyFacts.com, under the "entertainment" tab, click Local Food!

Chef Lee

Fantastic Fall Soup !

Farmer’s Market Roasted Pumpkin and Green Apple Soup

Note: There are several ways to prepare this recipe. Originally, I made this recipe using heavy cream and bacon! It was delicious, but when cooking for my health conscious mother and sister, I decided to make this delicious soup a bit more healthy to eat.



3lbs Roasted Pie Pumpkin
1.5 tbsp Olive Oil
4 oz Turkey Bacon
½C Onion, Diced
2 Granny Smith Apples, or other tart green apple, peeled, cored, diced
1 clove garlic, minced
12 oz Soft (silken) Tofu
4C Chicken Broth
1 Bay Leaf
1 tsp Sage (dried or chopped fresh)
1C Apple Cider
¾ tsp Pepper
½ tsp Salt

Preheat oven to 350F. Cut pie pumpkins in half, scoop out seeds and loose ‘strings’. Place on baking sheet, cut side down, with thin layer of water covering bottom of baking sheet. Bake 30-45 minutes at 300F. When done, pumpkins should be dark brown to slightly black around edges on skin. Texture of pumpkin flesh should be moist, separating easily from skin. Scoop out filling with large spoon and put aside in separate container.

In pan, or dutch oven, on stove top, sautee ½ C diced onions, diced apples, 1.5 tsp olive oil and 4 oz diced turkey bacon. Sautee all ingredients until soft and translucent. Add minced garlic, sautee additional minute. Add roasted pumpkin, 1tsp sage, 1 bay leaf, 1 C apple cider, 4 C chicken broth. First bring to a boil, then reduce heat and simmer for approx 30 min. Place ½ contents from stove top in blender. (or use a stick blender and blend on stove top). Add half tofu or cream. Put blended contents aside, then blend second half of stove top ingredients. Add second half of tofu or cream to blender. (Hint: Never fill a blender more than half way, always blend first on slow speed and hold lid on top of container!) After second round of cooked ingredients are blended and all tofu is added, return soup to stove top pot. Reheat soup and serve hot. Garnish with chopped chives or spoonful of cream fraiche.

Great Fall Recipe !

Sweet Potato Salad with Orange-Maple Dressing

Dressing
1/4 cup extra-virgin olive oil
2 tablespoons pure maple syrup
2 tablespoons freshly squeezed orange juice
2 tablespoons Sherry wine vinegar or balsamic vinegar
1 tablespoon fresh lemon juice
2 teaspoons minced peeled fresh ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Salad
6 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch cubes
1 cup chopped green onions
1 cup chopped fresh parsley
1 cup pecans, toasted, coarsely chopped
1/2 cup golden raisins
1/2 cup brown raisins
preparation
For dressing:
Whisk all ingredients to blend in small bowl. Season dressing to taste with salt and pepper.
For salad:
Steam sweet potatoes in batches until potatoes are just tender, about 10 minutes per batch. Transfer sweet potatoes to large bowl. Cool to room temperature. Add green onions, parsley, pecans, and all raisins. Pour dressing over; toss gently to blend. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Next Farmer's Market Cooking Class at North of Cabo Restaurant, Redlands

The next farmer's market cooking class will be on October 15 at North of Cabo Restaurant and Cantina in Redlands at Noon. The class will feature recipes and cooking demonstrating using seasonal farmer's market ingredients. The upcoming class on October 15, will feature fall produce in recipes such as Roasted Butternut Squash, Twice Baked Sweet Potatoes and Apple-Onion Compote.... all made with locally grown ingredients! Cost to attend the class is $50, and includes food samples of recipes and wine! If you wish to attend, please send me an email to reserve you seat: LFBurton@gmail.com

North of Cabo Restaurant is downtown Redlands at 22 E Vine Redlands.

Best,
Chef Lee

New Cooking Classes !

A new schedule of cooking classes....

Starting Saturday October, 1 2011... the first in a series of Farmer's Market Cooking Classes will be at North of Cabo Restaurant and Cantina Redlands, Ca. Go to the downtown farmer's market, stop by North of Cabo following your market shopping... bring your produce and learn what to do with your fresh veggies and fruits. At North of Cabo, we will teach you what to do with your locally grown produce and foods. Mark your calendar, more details soon !

Chef Lee

Here's the recipe for the Beer Mustard we served at the Slow Foods Redlands-Hangar 24 Event

Beer Mustard

Ingredients
4 tblsp yellow mustard seeds
1 tblsp brown or black mustard seeds
125ml red or dark ale (I used Smithwick’s [3])
75ml cider vinegar
1 small onion (about 100g), finely chopped
1 clove garlic, crushed
1 tblsp honey
1 tblsp dark muscovado sugar (or other dark brown sugar)
0.25 tsp turmeric
0.5 tsp allspice
0.5 tsp fine salt
You’ll also need:
A spice or coffee grinder to grind the mustard seeds and a blender or food processor to blend the mustard fixin’s, plus a jar or jars with non-corrosive lids, sufficient to store about 250g mustard.

Grind half of the yellow mustard seeds to a fine powder. Mix the powder together with the remaining whole yellow mustard seeds and the brown or black mustard seeds in a non-metallic bowl and set aside.
In a small, non-reactive saucepan, mix together the beer, cider vinegar, onion, garlic, honey, sugar, turmeric, allspice and salt. Bring to a boil, then simmer gently, uncovered, for about 10-15 minutes, until it reduces by about half.
Remove from the heat and pour the beer/vinegar mixture over the ground and whole mustard seeds. Leave to stand, covered but unrefrigerated, for about 48 hours. Do have a sniff occasionally during this period – ’tis lovely.
When ready for the last step, prepare your jars. Turn your oven on to 140C. Wash the jars in hot soapy water, rinse thoroughly, and sterilise, either by boiling in water for 10 minutes and then drying in the oven or just by keeping the jars in the oven for at least 30 minutes before using. Allow the jars to cool before filling.
Grind the mustard mixture in a food processor for 3-4 minutes, until the mixture is creamy but the seeds remain coarse and grainy. If the mixture is too thick, add a little more beer or vinegar.
Bottle the mustard, seal tightly with lids that have been dipped in boiling water, and, ideally, allow it to age for another 2-3 days in the fridge before using. It should keep for several months but it will lose flavour over time, especially once opened, so it’s best to keep it refrigerated.
The Variations:
You can vary the proportion of yellow and brown or black mustard seeds in the recipe according to your tastes – yellow seeds are mild, brown seeds are hot and aromatic, black seeds are strong and pungent.

saw this recipe on bonappetite.com, sounds deelish !

Roasted Corn with Manchego and Lime
from bonappetite.com

Ingredients
6 ears of sweet yellow corn, unhusked
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick) unsalted butter
Kosher salt and freshly ground black pepper
1 jalapeño, seeded, finely diced
1/2 teaspoon crushed red pepper flakes
1 lime, cut into 4 wedges
1 cup finely grated Manchego cheese
1/4 cup thinly sliced chives
2 teaspoons finely grated lime zest
ingredient info
Manchego cheese is sold at better supermarkets and at specialty foods stores.
Preparation
Preheat oven to 450°. Roast unhusked corn on a baking sheet, turning occasionally, until heated through and crisp-tender, about 15 minutes. Let cool. Shuck corn and cut kernels from cobs. Discard cobs.
Heat oil in a large skillet over high heat. Add corn kernels and sauté until heated through and light-golden in spots, 3-5 minutes. Add butter; stir until melted. Season to taste with salt and pepper.
Transfer corn to a large wide bowl or deep platter; sprinkle jalapeño and crushed red pepper flakes over. Squeeze lime wedges over; sprinkle with cheese, chives, and lime zest.


Read More http://www.bonappetit.com/recipes/2011/08/roasted-corn-with-manchego-and-lime#ixzz1V2Y4OjSg

Just Don't: 16 Foods That Should Be Banned from Wedding Menus In The Kitchen: bonappetit.com

Just Don't: 16 Foods That Should Be Banned from Wedding Menus In The Kitchen: bonappetit.com

love this post from foodcharmer.com.... perhaps it was the best meal ever!

http://foodcharmer.com/2011/06/the-best-meal-i-ever-ate-etxebarri-the-grill-master/

My Favorite Gazpacho Recipe

Gazpacho
adapted from Williams Sonoma recipe (williamssonoma.com)

Ingredients:
1/2 red onion, cut into 3/8-inch dice
3 lb. heirloom tomatoes, cored and cut into 3/8-inch dice
1 1/2 cucumbers, peeled, seeded and cut into 3/8-inch dice
1 Tbs. plus 1/2 tsp. kosher salt, plus more, to taste
5 tsp. fresh lemon juice
4 Tbs. olive oil
2 tsp. minced fresh flat-leaf parsley
Freshly ground pepper, to taste
2 garlic cloves
1/2 tsp. minced fresh thyme
2 Tbs. sherry vinegar
2 cups cubed French bread
1 large red bell pepper, seeded and cut into 3/8-inch dice
Crème fraîche for garnish
Directions:
In a small bowl, stir together 1/2 cup of the onion, 1 cup of the tomatoes, 3/4 cup of the cucumbers, the 1/2 tsp. salt, 1 tsp. of the lemon juice, 1 Tbs. of the olive oil, the parsley and pepper. Cover with plastic wrap and refrigerate until ready to serve. 

In a food processor, combine the remaining onion with the remaining 4 tsp. lemon juice, the 1 Tbs. salt, the garlic, thyme, vinegar and bread. Puree until the mixture is smooth, about 2 minutes, stopping the processor to scrape down the sides of the bowl with a rubber spatula as needed. Add the remaining tomatoes and cucumbers along with the bell pepper. Puree until the mixture is completely smooth, 2 to 4 minutes. Season with pepper. Transfer the soup to a large bowl, cover with plastic wrap and refrigerate for at least 1 hour or up to 1 day. 

Just before serving, transfer the soup to the food processor. With the motor running, slowly stream in the remaining 3 Tbs. olive oil and puree for 1 minute. Taste and adjust the seasonings with salt and pepper. 

Ladle the gazpacho into tumblers or bowls. Garnish each portion with crème fraîche and a heaping spoonful of the diced vegetables. Serves 4 to 6.

Two Great BBQ Recipes

Beer Brined Grilled Pork Chops

Adapted from a recipe from Bon Appetit (bonappetit.com)

Ingredients
2 cups water
2 cups dark lager beer (Look for locally brewed Hangar 24 beer)
1/4 cup coarse salt
3 tablespoons (packed) dark brown sugar
3 tablespoons mild-flavored (light) molasses
1 cup ice cubes
6 1- to 1 1/4-inch-thick center-cut bone-in pork chops

7 large garlic cloves, minced
3 teaspoons coarsely ground black pepper
2 teaspoons salt
2 teaspoons dried sage leaves
1 small bunch of fresh sage leaves for garnish
Preparation
Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in large bowl. Stir until salt and sugar dissolve. Stir in ice. Place pork chops in large resealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally.
Prepare barbecue (medium-high heat). Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of pork chops. Grill pork chops until instant-read thermometer inserted into center of chops registers 145°F to 150°F, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning. Transfer chops to platter; cover with foil, and let stand 5 minutes. Garnish with fresh sage leaves.


Grilled Smashed Potatoes

Ingredients
16 small red-skinned and/or white-skinned potatoes (about 2 inches in diameter)
Olive oil
Fresh rosemary leaves


Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Using slotted spoon, transfer potatoes to kitchen towel. Cool potatoes to lukewarm, about 20 minutes. Using another towel, gently press each potato until split open and flattened to scant 1-inch thickness (don't press too flat or potatoes will break apart).
Brush large baking sheet with oil. Transfer potatoes to prepared sheet. Brush potato tops with oil; sprinkle with salt, pepper, and some rosemary leaves. Can be made 2 hours ahead. Let stand at room temperature.
Prepare barbecue (medium-high heat). Place potatoes, oiled side down, on grill. Brush with oil. Cook until crisp and beginning to color, about 5 minutes per side.
Transfer to platter; sprinkle with more rosemary leaves and serve hot.

Got Tomatoes ????

Here's three great recipes for fresh tomatoes:


Tomatoes, Pecans, Peaches, Blue Cheese and Basil Salad
Makes 6 servings

1/3 cup white balsamic vinegar (if no white is available, ok to use dark brown)
1 garlic clove, minced
2-3 tablespoons olive oil
1/8 teaspoon salt
1 large fresh peach, peeled and diced
2 tablespoons fresh basil, chiffonade
2-3 lb. sliced heirloom tomatoes
3oz crumbled blue cheese (substitute with goat or feta if you prefer)
½-3/4 cup coarsely chopped toasted pecans
Freshly ground pepper to taste

Whisk together balsamic vinegar, minced garlic, olive oil, and salt. Stir in diced peaches into mixture Place single layer of sliced tomatoes on serving platter. (I usually overlap one edge of tomatoes for a nice presentation) Spoon out peach/balsamic/olive oil mixture over tomatoes. Then sprinkle crumbled cheese, chopped toasted pecans on top of tomatoes. Next sprinkle chiffonade of basil on top. Finally, sprinkle freshly ground pepper to taste. (If you prefer, top with additional sea salt. I prefer to skip this step but I’ve been accused of “under-salting”!)


Grilled Tomatoes with Basil Vinaigrette
Makes 6 servings

3 yellow tomatoes
3 red tomatoes
3 tablespoons olive oil, divided
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons white balsamic vinegar
2 tablespoons chopped fresh basil
Garnish: fresh basil sprigs

Clean and preheat grill. (You may also prepare this recipe indoors using a grill pan on the stovetop). Soak skewers submerged in water for at least ½ hr. Cut tomatoes in half; thread onto skewers, alternating colors. Brush with 1-2 tablespoon oil; sprinkle with salt and pepper. Grill, covered with grill lid, over medium heat (300° to 350°) 10 minutes, turning skewers often. Combine remaining 2 tablespoons oil, vinegar, and basil; drizzle over kabobs. Garnish with fresh basil, chiffonade cut.


Roasted Tomatoes with Feta and Basil
Makes 6 servings

6 plum tomatoes
Salt and pepper to taste
1/2 teaspoon mixed fresh herbs (basil, thyme, rosemary, etc)
2/3 cup crumbled feta cheese
1/4 cup Italian dressing (use olive oil and mix of fresh herbs from your garden or from the farmer's market)
Handful fresh basil, chiffonade cut

Preparation

Cut tomatoes in half lengthwise, and place, cut sides up, on a baking sheet. Sprinkle evenly with salt and pepper to taste, Italian seasoning, and feta cheese. Drizzle evenly with 1/4 cup Italian dressing. Broil 3 inches from heat 2 to 3 minutes or just until cheese starts to brown.

Simple Homemade Barbecue Sauce !

Basic Barbecue Sauce

This traditional American barbecue sauce is good on chicken, spareribs and hamburgers as well as beef brisket sandwiches. Because the sauce contains sugar, it burns easily and should be brushed on during the last 10-15 minutes of cooking. Use any remaining sauce to finish, just before serving.

Ingredients

2 tbsp vegetable oil
1 onion, finely chopped
3 garlic cloves, minced
1 ½ cups ketchup
½ cup cider vinegar
¼ cup Worcestershire sauce
½ cup sugar
1 tbsp chili powder
½ tsp cayenne pepper

In a saucepan over medium heat, warm the oil. Add the onion and garlic and cook gently, stirring for about 3 minutes. Add the ketchup, vinegar, Worcestershire sauce, sugar, chili powder and cayenne. Reduce heat and simmer, partially covered until the sauce had thickened slightly, for about 20 minutes. Makes about 2 ½ cups.

whew whooooooo

Two days left--- then the Summer program ends at The Burrage Mansion. Thanks to the wonderful staff from Kaiser Hospital, Boys and Girls Club of Redlands and The Rochford Foundation for making this wonderful program possible. More soon on this fantastic project. Support your local Boys and Girls Club !

Locally Produced Olive Oil !

Over the last few months, I've been purchasing olive oil from Malibu Olive Company, at the downtown Redlands Farmer's Market. I've also seen Malibu Olive Co selling their wonderful products at other area farmer's markets, such as Palm Springs.

All of the olive oils Malibu Olive Co produces are incredible, it's probably the best olive oil I've ever tasted. AND, it's great to be able to finally tell clients I am using locally produced olive oil.

Be sure to pick up your bottle of Malibu Olive Oil, I know you'll find it to be delicious too. If you're just started to learn more about olive oil and the various flavor pallets- stop by the Malibu Olivre Co booth at the downtown Redlands Farmer's Market for a sample. The staff from Malibu Olive Co will educate you about various types of olive oils, what characteristics to look for in quality olive oil and give you samples to distinguish the various types.

The Farmer's Chef

Thank YOU !

I've had the privilege of cooking with kids from the Boys and Girls Club of Redlands, Micah's House of Redlands and Building America's Next Generation also in Redlands for the last year. These classes take place as an "after-school" program. .. It's been one of the most personally rewarding experiences in my life.

Every week I teach a class at the beautiful and incredibly restored Burrage Mansion--- also in Redlands. Where there is not only a beautiful mansion, but even more importantly, beautiful people.

What an incredibly rewarding experience this has been..... and will continue to be......

Now, we've started a Summer program...

...... stay tuned for more details.....

It's the beginning of beautiful things ! ! !

Refreshing and Cool.... Summer Guacamole !

Guacamole

To me, the best guacamole is made with avocado, onions, jalapeno, lime, salt, and cilantro. Nothing else, and definitely no sour cream! The amounts of the ingredients can vary. The important things are to taste for a balance of salt, heat, and acid to make the guacamole taste perfect.

2-3 large ripe avocados
2-3 small juicy limes
1 jalapeno popper
4 green onions
cilantro
salt
1 tomato, optional

Halve the avocados, remove the pits, scoop out the flesh into a mortar and season with salt. Trim and slice green onions and put them in a small bowl, add salt and squeeze in the juice of 2 limes--- totally mashing the onions into the lime juice. Cut off the stem of the jalapeno, cut the pepper in half lengthwise and remove the membranes and seeds. Flatten the pepper and cut into fine dice. Mash the avocado but leave it a bit chunky. Add the onions and lime juice, along with the jalapeno (add half or whole depending upon how hot you like it). Mix lightly. Taste and add more salt or lime juice, as desired. Chop a handful of fresh cilantro leaves and stir into guacamole. Serve with toasted tortilla chips.

Simple Cherry Tomato Recipe

Cherry tomatoes are in at local farmer's markets in Southern California. Use this recipe to prepare a great appetizer before a Summer meal, or prepare to serve alongside grilled steak, chicken or fish.

Cherry Tomatoes Stuffed with Herbed Goat Cheese

For a colorful appetizer, fill bite-size cherry tomatoes, round or pear shaped, with a savory mixture of goat cheese flavored with basil. Minced tarragon or chervil can be used in place of the basil.

24 cherry tomatoes, a mixture of red and yellow
1/4 lb. fresh goat cheese (chèvre)
1/4 cup minced fresh basil
1/2 tsp. salt
1/2 tsp. freshly ground pepper

Cut the top off each cherry tomato. Using a small spoon, scoop out the pulp to make a hollow yet sturdy shell. Drain off any juice that accumulates in the shells.

In a bowl, combine the cheese, basil, salt and pepper. Mix with a fork until well blended.

Using the small spoon, fill each tomato with about 1 tsp. of the cheese mixture. Arrange the filled tomatoes on a platter to serve.

Three Simple Recipes

From this week's food column in Redlands Daily Facts

Simple Garlic Chicken

Ingredients
3 tbsp butter
4 skinless, boneless chicken breasts
2 tsp garlic powder
1 tsp seasoning salt
1 tsp onion powder

Directions
Melt butter in a large skillet over medium heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Sautee about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear. Serve with rice or grilled vegetables.



Almond Crusted TIlapia

INGREDIENTS
2 EGGS
1 TSP LEMON PEPPER
1 TSP GARLIC PEPPER
1 CUP ALMONDS
1 CUP FRESHLY GRATED PARMSEAN CHEESE
8 TILAPIA FILETS, APPROXIMENTLY 6 OZ EACH
¼ CUP ALL PURPOSE FLOUR, FOR DUSTING
6 TBSP BUTTER
SALT, TO TASTE
1 CUP FRESHLY GRATED PARMESEAN CHEESE
8 SPRIGS PARSLEY
8 LEMON WEDGES

DIRECTIONS
BEAT THE EGGS WITH THE LEMON PEPPER AND GARLIC PEPPER UNTIL BLENDED, SET ASIDE. STIR TOGETHER GROUND ALMONDS WITH 1 CUP OF PARMESEAN CHEESE IN A SHALLOW DISH UNTIL COMBINED, SET ASIDE. DUST TILAPIA FILETS WITH FLOUR, AND SHAKE OFF EXCESS. DIP TILPIA IN EGG, THEN PRESS INTO THE ALMOND MIXTURE. MELT BUTTER IN A LARGE SKILLET OVER MEDIUM HEAT. COOK TILAPIA IN MELTED BUTTER UNTIL GOLDEN BROWN ON BOTH SIDES, 2-3 MINUTES PER SIDE. REDUCE HEAT TO MEDIUM AND SEASON FILETS WITH SALT IF DESIRED. SPRINKLE THE TILAPIA WITH THE REMAINING PARMESEAN CHEESE, COVER AND CONTINUE COOKING UNTIL THE PARMESEAN CHEESE HAS MELTED, ABOUT 5 MINUTES. TRANSFER THE TILAPIA TO A SERVING DISH, AND GARNISH WITH PARSLEY SPRIGS AND LEMON WEDGES. SERVE WITH GREEN BEANS AND SHALLOTS.


FARMER’S MARKET GREEN BEANS WITH SHALLOTS

THIS TIME OF YEAR, YOU CAN FIND FANTASTIC GREEN BEANS AT FARMER’S MARKETS EVERYWHERE. THIS IS ONE OF THE EASIEST AND MOST FLAVORFUL WAYS TO PREPARE GREEN BEANS, SERVE BEANS WITH CHICKEN, FISH OR BEEF FOR A SIMPLE, SUMMER DINNER. BEST OF ALL, THIS RECIPE CAN BE PREPARED ALMOST ENTIRELY IN ADVANCE. AFTER THE STRING BEANS ARE BLANCHED, ALL YOU HAVE TO DO IS SAUTEE THE SHALLOTS IN BUTTER AND TOSS THE BEANS IN THE SKILLET UNTIL THEY ARE WARM.

INGREDENTS
1 LB FRENCH STRING BEANS (ALSO KNOWN AS HARICOTS VERTS), ENDS REMOVED
SALT, TO TASTE
2 TBSP UNSALTED BUTTER
1 TSP OLIVE OIL
3 LARGE SHALLOTS, LARGE DICE
½ TSP FRESHLY GROUND BLACK PEPPER

DIRECTIONS
BLANCH THE STRING BEANS IN A LARGE POT OF BOILING SALTED WATER FOR 1 ½ MINUTES ONLY. DRAIN THE BEANS IMMEDIATELY AND IMMERSE THEM IN A BOWL OF ICE WATER. HEAT THE BUTTER AND OIL IN A VERY LARGE SAUTEE PAN AND SAUTEE THE SHALLOTS ON A MEDIUM HEAT FOR 5 TO 10 MINUTES UNTIL LIGHTLY BROWNED. TOSS THEM OCCASIONALLY. DRAIN THE STRING BEANS AND ADD THE SHALLOTS WITH ½ TSP SALT AND PEPPER, TOSS WELL. HEAT ONLY UNTIL THE BEANS ARE HOT. IF YOU ARE USING REGULAR STRING BEANS, WHICH ARE SLIGHTLY THICKER THAN FRENCH GREEN BEANS, BLANCH FOR APPROXIMENTLY 3 MINUTES, OR UNTIL THEY ARE CRISP-TENDER. THROUGHLY DRY BEANS BEFORE ADDING THEM TO SHALLOTS.

My Photographer

All of the wonderful photography on this blog, as well as the photography in my weekly food column is from Mod Photography. Take a moment and visit Modphotography.com to see more samples of their excellent and truly original work!

Hey Alice .....

Recently, I had the pleasure of assisting Inland Orange Conservancy with volunteer efforts at a Palm Springs Elementary School. What fantastic foods these young students are producing from their edible school garden. These students are even growing Squash Blossoms ! So exciting.... there's new plans in the works, stay tuned!!!

The Farmer's Chef

Grilled Eggplant with Marjoram Sauce

Grilled Eggplant with Marjoram Sauce


Mela insana, "mad apple," was the name given to eggplant by early Italian botanists because it was believed the vegetable was poisonous and capable of causing insanity. Eggplant was cultivated for the beauty of its flowers and glossy fruits rather than for the kitchen. Today, there are many varieties of eggplant, both solid and striped, in a rainbow of skin colors, including purple, violet, white and green.

Salting eggplant is a precautionary step to eliminate bitter juices. If your eggplant is very fresh, you can skip this step. Fresh marjoram complements grilled eggplant. If it is not available, fresh basil, parsley, mint or oregano are delicious alternatives.

Ingredients:
2 eggplant, each about 12 oz., cut crosswise into
 slices 1/2 inch thick
Salt, to taste
1/4 cup extra-virgin olive oil, plus more for
 brushing
2 Tbs. chopped fresh marjoram
1 garlic clove, minced
1/4 tsp. grated lemon zest
Freshly ground pepper, to taste


Layer the eggplant slices in a colander, sprinkling each layer with salt. Top with a plate and a heavy weight such as a pot. Let stand for 1 hour to drain off the bitter juices. Rinse off the salt and pat the slices dry with paper towels.

Prepare a fire in a charcoal grill or preheat a broiler.

To prepare the marjoram sauce, in a small bowl, stir together the 1/4 cup olive oil, marjoram, garlic, lemon zest and pepper. Set aside.

Brush the eggplant slices on both sides with olive oil. Place on the grill rack or on a broiler pan and grill or broil, turning once, until browned and tender, about 5 minutes per side.

Arrange the eggplant slices, overlapping them, on a serving plate. Spoon on the marjoram sauce and let stand until serving. Serve warm or at room temperature. Serves 6.

Homemade BBQ sauce

Carolina BBQ Sauce
Use this great barbecue sauce recipe for chicken ribs or pork. Brush on meat during final stage of grilling. Keep some sauce aside to serve atop any grilled foods.

1 tsp dry mustard
1 tsp coarse salt
1 tbsp sweet Hungarian paprika
1 tbsp granulated sugar
1 tbsp brown sugar
½ tsp cayenne
½ tsp black pepper
2/3 cup water
¼ cup Worcestershire sauce
½ cup red wine vinegar

Combine all ingredients in a saucepan. Stir in the water, heat to boiling then remove from heat. Stir in Worcestershire sauce and vinegar.

Pick up your farmer's market berries and make this BBQ sauce

Blackberry Barbecue Sauce
¼ blackberry preserves
1 ½ cups ketchup
1/8 cups brown sugar
1/8 tsp cayenne pepper
¼ tsp mustard powder
2 tbsp red wine vinegar
¾ cup fresh blackberries
Mix together preserves, ketchup, brown sugar, cayenne, mustard, vinegar in mixing bowl. In separate bowl, crush blackberries. Mix berries into sauce and strain to remove seeds.

Roasted Cauliflower and Tofu Curry

Roasted Cauliflower and Tofu Curry

1 pound(s) extra firm tofu, cut into 1-inch cubes
2 tsp olive oil
2 Tbsp curry powder, madras variety
1 tsp Ground Cumin Seed
1 tsp ground ginger
1 tsp table salt
1 large onion(s), sliced into 1/4-inch half moons
1 head(s) (medium) cauliflower, cut into 1 1/2-inch pieces

Instructions
Preheat oven to 450°F. Gently press tofu between several layers of paper towels to remove excess water; set aside.
Warm a large nonstick skillet over medium-high heat. Add oil, spices and salt; swirl skillet to combine. Add onions and cook, stirring often, until onions are very wilted and browned, about 8 to 9 minutes. Combine cauliflower and tofu in a large bowl. Pour onion mixture into bowl, mix with a spoon to thoroughly coat. Spread mixture onto a baking sheet in an even layer. Roast, until cauliflower and tofu are golden brown and smell very fragrant, about 25 to 35 minutes. Yields about 1 3/4 cups of curry and 3/4 cup of rice per serving.

Two Great Farmer's Market Carrot Recipes !

Organic Carrot Salad with Raisins and Lemon Crème Fraiche

Our farmer’s markets are loaded with so many varieties of fresh carrots in a wide array of sizes and types. I recently purchased white satin carrots and cosmic purple carrots from Unity Farms at the Grove School Farmer’s Market. Then my CSA basket arrived from Three Sister’s Farm with the most beautiful miniature purple carrots I’ve ever seen. Take advantage of all the beautiful, locally grown carrots and try this recipe for a sure crowd pleaser.

4 large heirloom carrots (look for varying sizes and colors available from your farmer’s market)
½ cup raisins
1 in piece of ginger root, peeled and grated (use your microplane for this step)
2 tsp lemon zest (again, use your microplane)
1 tbsp fresh lemon juice
¾ tsp salt
½ cup crème fraiche
Freshly ground pepper, to taste

Peel and cut carrots into batons (unless you have purple skinned carrots, don’t peel so the beautiful exterior color remains). Cut into batons, about 2 inches long and ¼ inch square. Most importantly, however you cut the carrots, cut into uniform and consistent sizes and shape for beautiful presentation. Whisk together ginger root, lemon zest, juice, salt, pepper and crème fraiche. Toss carrots and raisins, taste and adjust seasonings. Plate on large leaf of farmer’s market lettuce or several leaves of kale for colorful presentation. Serve chilled. Enjoy!

Citrus glazed carrots

2 ½ lbs medium carrots, peeled and cut on diagonal into ¼ inch thick slices
2 cups or more or water
1 cup freshly squeezed orange juice
½ cup sugar
¼ cup fresh squeezed lime juice
2 tbsp butter
2 ½ tsp finely grated orange zest
2 tsp finely grated lime zest
1 tsp salt
1 tbsp fresh parsley, chopped

Combine carrots, 2 cups water in large skillet. Add all remaining ingredients, except parsley. If needed, add enough water to just cover carrots. Bring to a boil, stirring until sugar dissolves. Boil just until carrots are crisp-tender, stirring occasionally, 8-9 minutes. Using slotted spoon, transfer carrots to medium bowl, cool. Boil cooking liquid in skillet until slightly reduced, about 5 minutes. Transfer to small bowl. Note: To make ahead, steps up to this point can be done up to one day ahead. If making in advance, cover carrots and cooking liquid separately, then chill until serving. Bring reserved liquid to boil in large skillet over medium heat. Add carrots and boil until just tender and liquid is thickened to light syrup consistency, stirring occasionally, about 5 minutes. Season with salt and pepper to taste. Transfer to serving bowl and serve warm. Garnish with chopped parsley just before serving.

Grilled Artichokes with Olive Oil, Lemon and Fresh Herbs

Grilled Artichokes with Olive Oil, Lemon and Fresh Herbs

Seeing all the beautiful artichokes at last week’s farmer’s market inspired me to locate this favorite recipe. Be sure to serve artichokes made with this method, along any summertime barbeque with friends. They’ll never forget how wonderful grilled artichokes taste!

2 lemons, halved
6 large artichokes
6 tbsp butter
6 tbsp olive oil
2 shallots, minced
4 tbsp white wine
4 tbsp lemon juice
3 tbsp chopped fresh herbs such as basil, marjoram or thyme
salt and freshly ground pepper to taste
Bring large pot of water to boil. Fill a large bowl with cold water and squeeze lemon juice into cold water. Cut stems off artichokes, leaving about 1 inch. Snap off outer 2 rows of leaves and cut off 1/3 artichoke. Quarter artichokes lengthwise. Using a paring kinfe, cut out fuzzy choke and prickly small leaves. Place cut artichokes in lemon water as you finishing cleaning them.
Place cleaned and trimmed artichokes in pot of salted boiling water. Boil artichokes unitl just tender, about 15 minutes. Drain and transfer to a rack and cool. Note: Artichokes can be prepared, to this point, up to one day ahead. If making ahead, cover and refrigerate until finalizing preparation just before serving.
Prepare barbeque for medium-high heat.
Meanwhile, in a small saucepan over medium heat, melt the butter with the olive oil. Add shallots, sauté about one minute. Stir in white wine and lemon juice, cook about 1-2 minutes more and keep warm.

Grill artichokes and baste with butter mixture. Grill until tender and lightly charred in spots, turning occasionally, about 8 minutes.
Transfer to a platter and drizzle artichokes with butter mixture and season with salt and pepper. Serve artichokes

Sugar Snap Peas with Fresh Mint

Since we’re entering the season for wonderful farmer’s market peas, this recipe makes a great side for any summertime meal. I have a surplus of fresh mint growing in my backyard, perhaps you do too!

Sugar Snap Peas with Fresh Mint
2 tsp olive oil
¾=1 lb sugar snap peas, trimmed
3 green onions, chopped
1 clove garlic, chopped
Salt and Fresh Ground Pepper, To taste
1 tbsp fresh mint, finely shredded or chiffinaud
Heat oil in large skillet over medium heat. Add the sugar snap peas, green onion and garlic. Season with salt and pepper to taste. Stir fry for 4 minutes, then remove from heat and stir in mint leaves. To serve cold, allow to come to room temperature, then store in fridge for at least one hour or overnight. Serve chilled on bed of farmer’s market red leaf butter lettuce or similar large leaf green. Or serve warm to accompany fresh fish or grilled chicken.

It's going to be an entertaining and eventful Summer!

Check out the line up of fantastic events sponsored by The Redlands Conservancy and supporters of The Parties for the Necklace!

http://www.inlandempire.us/things-to-do/redlands-conservancy-necklace-party/

Or visit RedlandsConservancy.org for more information.

Here's a great deviled egg recipe for your left over Easter Eggs

Smokey deviled eggs

Every party needs a plate of deviled eggs. This recipe makes for a traditional flavor base but with a slight twist. Be sure to garnish with paprika for a colorful presentation.

10 eggs
7 tbsp good quality mayonnaise
1 tsp champagne vinegar
2 tsp Dijon mustard
½ tsp dry mustard
¼ tsp curry powder
¼ tsp cayenne pepper
¼ tsp paprika
salt and pepper to taste

Place eggs in a large sauce pan of cold, salted water over high heat. Bring to a boil. Immediately reduce the heat to maintain a simmer and cook for exactly 9 minutes. Using a slotted spoon, remove the eggs from the water and place under cold running water until cool to the touch. Gently crack the shells and peel the eggs under the running water.

Halve the eggs. Scoop the yolks into a food processor and process until smooth. Cut a thin slice from the underside of each white, so they will sit flat on a plate. Arrange on plate and set aside. Add the mayonnaise, vinegar, Dijon mustard, dry mustard, cayenne, and curry powder to the yolks., Process briefly until well combined. Taste and adjust seasonings.

Spoon the yolk mixture into a pastry bag fitted with a large star tip. Pipe the mixture into the egg whites. Garnish with paprika and serve immediately or cover and refrigerate for up to 2 days.

Redlands Farmer's Markets: Support them ALL !

Redlands now boasts three farmer's markets, two of which are on Saturday. Be sure to visit both Saturday farmer's markets, along with downtown Redlands' Thursday Night Market Night. All three venues offer you the best locally grown foods available. To locate farmer's markets in your area, visit LocalHarvest.org and enter your zip code to search any geography in the entire US !

My favorite recipe using beautiful chard from our local farmers!

Rainbow Chard with Golden Raisins

Seeing all the beautiful rainbow chard available at the farmer’s markets last weekend, inspired me to use this recipe for a dinner with friends. The colors of rainbow chard plates so beautifully and the texture of golden raisins adds a great contrast. While at the farmer’s market, be sure to pick up locally grown shallots for an added flavor boost.

2 tbsp golden raisins
3 cups rainbow chard
2 tbsp unsalted butter
4 shallots, ¼ in dice
1 garlic clove, minced
1 tsp rice wine vinegar
Salt and pepper to taste

Soak raisins in hot water for approximately 15 minutes. Drain and set aside. Separate chard leaves from ribs, chop ribs into ¼ in pieces and immerse in small pan of boiling water. Boil ribs for 2 minutes. Drain and set aside. Melt butter over medium heat. Sauté shallots and garlic for about 2 minutes. Add chard leaves and sauté. Cover pan and steam for approximately 3-5 minutes more over low heat. Mix in cooked ribs. Add vinegar and raisins. Adjust seasonings. Serve immediately.

Got Oranges ???!!

Two of my favorite recipes from the Celebrate Citrus Food Column in the Redlands Daily Facts.

Arugula, Fennel and Orange Salad

This time of year when our local citrus is at it’s best, this salad makes a beautiful presentation and unique flavor combination. The bright flavors and beautiful color of fresh arugula and fennel, combined with tangy sweetness and wonderful color of local oranges come together in this vibrant salad. You can make the vinaigrette and prepare the fennel and oranges ahead of time and refrigerate. Then combine all of the elements just before serving.

Ingredients
¼ cup fresh squeezed orange juice
2 Tbs fresh lemon juice
2 tsp grated orange zest
2 Tbs extra virgin olive oil
2 Tbs canola oil
2 tsp Dijon mustard
½ tsp dried tarragon
1 shallot, chopped
salt and freshly ground pepper to taste
1 large fennel bulb
3 large local oranges
4 cups arugula

Directions
To make vinaigrette, in small bowl , whisk together the orange juice, lemon juice, orange zest, mustard, terragon, and shallot. Continue rapid whisk while pouring olive oil and canola oil into mixture in bowl. Season with salt and pepper to taste. Set aside.

Cut off the stems and feathery fronds of the fennel bulb and remove any bruised or discolored outer layers. Cut the bulb in half lengthwise and cut out any tough parts. Cut the bulb halves crosswise into slices 3/8 inch thick and then cut the slices into 1 inch lengths.

Working with one orange at a time, and using a sharp knife, cut a clice off both ends of the orange to reveal the flesh. Stand the orange upright on a cutting board and slice off the peel and pith in strips, following the contour of the fruit. Cut the orange in half crosswise, place each half cut side down, and thinly slice vertically to create half moon shapes. Repeat with the remaining oranges.

Place the fennel and arugula in a large serving bowl, add half of the vinaigrette and toss gently to coat thoroughly. Arrange the orange slices in a pinwheel or other design on top. Drizzle with the remaining vinaigrette and garnish with finely cut fennel greens. Serve immediately. Serves 8.


CITRUS MARINADE

This marinade is fantastic for grilled chicken or fish. Marinade minimum of two hours and a maximum of eight hours. I usually marinate chicken or any tougher cuts of meats overnight.

1/2 cup orange juice (juice of 1 orange)
1/2 cup lemon juice (juice of 2 lemons)
1 teaspoon fresh rosemary, chopped
1 1/2 inch section fresh ginger, peeled, minced
1 tablespoon soy sauce
3 cloves garlic, minced

Marinate chicken or fish by placing in Ziploc bags submerged in liquid. Marinate maximum of eight hours.

Redlands Daily Facts Food Column Recipes

Be sure to follow me in The Redlands Daily Facts Food Column. You can view my column every Saturday by subscribing to The Redlands Daily Facts home delivery service, or by reading the column on-line at:

RedlandsDailyFacts- select entertainment tab, then Local Food. Recent columns are about A Tale of Two Markets and Celebrate Citrus!

Check it out!

Wilted Spinach Salad with Bacon Vinaigrette and Garlic Croutons

Wilted Spinach Salad with Warm Bacon Vinaigrette

INGREDIENTS:

1 ounce bacon, cut into small dices

1/4 ounce shallots, minced

1/4 ounce garlic minced

1/2 ounce cider vinegar

1 ounce olive oil

4 ounces spinach, washed and dried

1 egg, hard boiled

1 ounce button mushrooms, cleaned, thinly sliced

1/2 ounce red onions, thinly sliced

1/2 ounce croutons, as needed to garnish

DIRECTIONS:

To make vinaigrette, render bacon over medium-low heat. When the bacon is crisp, remove from pan. Save the fat in the pan. Drain bacon on absorbent paper towels and reserve. Add the shallots and garlic to bacon fat and sweat for approximately one minute. Remove the pan from heat, whisk in vinegar and olive oil. Season with salt and pepper to taste. Toss the spinach with eggs, mushrooms, onions, croutons and bacon. Add warm vinaigrette, toss once and serve immediately.

Garlic Parmesan Croutons

INGREDIENTS:

1/2 French baguette cut into 1/2-inch cubes

3 ounces whole butter, softened

1/5 ounce Parmesan grated

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 teaspoon garlic minced

2 ounces olive oil

DIRECTIONS:

Spread out cubed bread on sheet pan and bake in 350 F oven until firm and golden brown. While the bread is toasting mix all other ingredients together. Remove bread from the oven and toss with the butter mixture until well coated. Return to the oven and toast until cheese is melted and croutons are golden to medium brown.

Great Vegetarian Recipe !

Roasted Cauliflower and Tofu Curry

1 pound(s) extra firm tofu, cut into 1-inch cubes
2 tsp olive oil
2 Tbsp curry powder, madras variety
1 tsp Ground Cumin Seed, or other brand
1 tsp ground ginger
1 tsp table salt
1 large onion(s), sliced into 1/4-inch half moons
1 head(s) (medium) cauliflower, cut into 1 1/2-inch pieces
1 cup almonds

Instructions

Preheat oven to 450°F. Gently press tofu between several layers of paper towels to remove excess water; set aside.

Warm a large nonstick skillet over medium-high heat. Add oil, spices and salt; swirl skillet to combine. Add onions and cook, stirring often, until onions are very wilted and browned, about 8 to 9 minutes.

Combine cauliflower and tofu in a large bowl. Pour onion mixture into bowl, mix with a spoon to thoroughly coat. Spread mixture onto a baking sheet in an even layer. Roast, until cauliflower and tofu are golden brown and smell very fragrant, about 25 to 35 minutes. Garnish with almonds

Fantastic Grilled Chicken Recipe

Citrus-Rosemary Grilled Chicken

Ingredients

* 3/4 cup balsamic vinegar
* 1/2 cup olive oil
* 1/4 cup rosemary leaves, minced
* 3 tablespoons thinly sliced garlic
* 2 tablespoons lemon zest
* 1 tablespoon crushed red pepper flakes
* 4 boneless, skinless chicken breasts
* Salt and freshly ground black pepper

Directions

In a medium bowl combine the balsamic vinegar, olive oil, rosemary, garlic, lemon zest and red pepper flakes. Whisk to combine and pour into a 1-gallon resealable food storage plastic bag. Place chicken breasts in the bag and seal it. Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.

Preheat a grill to medium-low and brush the grates lightly with an oil soaked cloth. Remove the chicken from the marinade and pat dry. Season the chicken well on all sides with salt and pepper, then place on the grill, skin side down. Cook the chicken about 8 to 10 minutes, turn and continue to cook an additional 8 to 10 minutes, or until the chicken is cooked through. Remove from the heat and serve while hot.

Marinade for Grilled Chicken

CITRUS MARINADE

This marinade is fantastic for grilled chicken or fish!

1/2 cup orange juice (juice of 1 orange)
1/2 cup lemon juice (juice of 2 lemons)
1 teaspoon fresh rosemary, chopped
1 1/2 inch section fresh ginger, peeled, minced
1 tablespoon soy sauce
3 cloves garlic, minced

Seeing the beautiful tomatoes at Jacinto Farms this morning at the farmer's market....

Inspired me to dig out this recipe....

Oven Roasted Tomatoes Stuffed WIth Goat Cheese

12 medium tomatoes (3 pounds)
1 2/3 pounds fresh goat cheese
1 large egg, lightly beaten
2 garlic cloves, minced
2 tablespoons finely chopped basil
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 cup extra-virgin olive oil


Preheat the oven to 425°. Slice off the top 1/2 inch of each tomato and reserve the tops. Scoop out the tomato cores and seeds. Cut a very thin sliver off of the bottom of each tomato to help them stand up straight. Arrange the tomatoes in a 9-by-13-inch glass or ceramic baking dish.
In a bowl, combine the goat cheese with the egg, garlic, basil, salt, pepper and 2 tablespoons of the olive oil. Spoon the goat cheese mixture into the tomatoes, mounding the filling 1/2 inch above the rim. Cover with the tomato tops and drizzle with the remaining 2 tablespoons of olive oil.
Bake the tomatoes for 35 minutes, until tender and browned in spots and the cheese is hot. Let stand for 15 minutes. Serve warm or at room temperature.

Risotto to serve with fresh Mahi Mahi from Little Fisherman!

A lovely lady approached me at the Redlands Farmer's Market today, asking for a good risotto recipe to serve with the Mahimahi recipe from today's Redlands Daily Facts food column. This recipe is a no fail risotto recipe. The key to making great risotto is to add the broth in phases. Wait until the broth is cooked down before adding more broth- 1/2 cup at a time.

6 cups chicken broth, divided
3 tbsp olive oil, divided
1 pound portabella mushrooms, thinly sliced (or sub with chanterelle or another variety)
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 ½ cups Arborio rice
½ cup dry white wine
sea salt to taste
freshly ground pepper to taste
3 tbsp fresh chives, fine chop
4 tbsp butter
1/3 cup freshly grated parmesan cheese


In saucepan, warm broth over low heat. Warm 2 tbsp olive oil in a large saucepan over medium-high heat. Stir in mushrooms, cook until soft, about 3 minutes. Remove mushrooms and liquid, set aside. Add 1 tbsp olive oil to skillet and stir in shallots. Cook1 minute. Add rice, stirring to coat with oil, about 2 minutes. When rice is pale and golden, pour in wine, stirring constantly until the wine is fully absorbed. Add ½ cup broth to the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is totally absorbed and the rice is al dente, about 15 to 20 minutes. Remove from heat, and stir in mushrooms with their liquid, butter, chives and parmesan. Season with salt and pepper to taste.

Jalapeno Cornbread

Use a well seasoned 8 in cast iron skillet for this recipe with farmer's market eggs from Three Brother's Eggs. Find a good quality cheddar cheese, such as those available from Gerrards Market in Redlands.

1/4 cup cornmeal
1 cup all purpose flour
1 tbsp granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 cup cream style corn
1 cup cheddar cheese, shredded
1/2 cup sour cream
2 eggs, beaten
1/3 cup poblano chili, roasted, peeled, seeded, 1/4 in dice
1 jalapeno chile, seeded, minced

Preheat oven to 400F. Have a 8 in well seasoned cast iron skillet available to use. Combine cornmeal, flour, sugar, baking powder and salt into mixing bowl. Mix well. Add the remaining ingredients and blend well, do not overmix. Pour into cast iron skillet. Bake for 30-40 minutes, or until cornbread pulls away from the sides and the top is slightly brown.

Spicy Orange Carrots

Carrots are in season now, find beautiful locally grown carrots at either of the Redlands Farmer's Markets.

Spicy Orange Baby Carrots

½ cup Orange Juice (fresh squeezed if possible)
2 tbsp Granulated Sugar (or sub w same amount of honey)
1 tbsp Fresh Ginger, grated
3-4 Cups Baby Carrots
Salt, Pepper to taste
2 tsp Parsley, chopped

Combine orange juice, sugar, ginger and carrots. Cover and cook over medium heat until carrots are tender. Season carrots with salt and pepper to taste. Garnish with chopped parsley.

Beet and Apple Salad with Horseradish Vinaigrette

Seeing all the beautiful beets and apples at the farmer's market last weekend, inspired me to dig out this fantastic recipe.

Beet and Apple Salad with Horseradish Vinaigrette

For visual appeal, a mandolin is useful for preparing this recipe. Hand mandolins can be found at kitchen supply stores at an economical price. Alternatively, larger and more durable mandolins can be found at a higher price point, while offering a wider array of sizes and shapes of cuts.

For vinaigrette
1 tbsp brown mustard
2 tbsp prepared horseradish
¼ cup raspberry vinegar
¼ cup olive oil
salt and pepper to taste

For Salad
1 pound beets, mixed red and golden if available
¼ cup green onion, minced
1 tbsp chives, minced
2 tbsp flat leaf parsley, chopped
2 apples, sweet or tart, julienne
½ cup celery, sliced ¼ in
3 cups mixture of endive, romaine and radicchio (or sub with mixture of farmer’s market greens with mixture of colors)

Preheat oven to 400F. Combine all vinaigrette ingredients, except olive oil, in bowl and whisk rapidly (or use food processor or mixer) . Slowly add the oil until emulsified. Adjust the seasoning with salt and pepper to taste. Leaving the roots and 1 inch of stem on beets, rinse thoroughly. Bake with ¼ in water, covered, 25-40 minutes or until beets can be easily peeled with a knife. Cool. When beets are cool enough to handle peel and julienne. Toss the beets with 2 tbsp vinaigrette and half green onions. Combine chives, parsley, and apples with the celery and remaining green onions. Toss with 2 tbsp vinaigrette. Dress greens/leaves with vinaigrette. Place leaves on chilled plate. Place a serving of beets on top of the greens, add celery, apples scattered on top. Serve chilled.

Beet, Endive, Feta Salad

This salad is a beautiful presentation and refreshing any time of year!

4 cups beets, mixed red (and golden if available), whole
7 tbsp walnut oil
2 tbsp tarragon vinegar
1/4 cup walnuts, chopped
2 belgian endive, firm and white (and red if available)
1 cup feta cheese, crumbled
to taste salt and pepper

Preheat oven to 400 F
Leave on tails and 1 inch of stem on beets,rinse them and place on baking pan with 1/4in water, cover and bake beets until tender when pierced with knife- 25 to 40 minutes depending on size of beets.
Cool beets, then peel and dice into 1/2in cubes.
Mix 4 tbsp of oil,vinegar, salt, pepper to make vinaigrette.
Toss beets in half of vinaigrette
Toss walnuts with the remaining walnut oil, salt, and pepper.
Bake in 350F over 5 to 7 minutes or until they smell toasty. Set aside and cool.
Just before serving, peel endive leaves into individual leaf layers.
Arrange endive leaves into a spoke pattern on individual plates. Spoon beets into the center of plate on end of leaves
Lightly dress endive with vinaigrette. Sprinkle the feta cheese over the salad and top with walnuts.

Note: If walnut oil is not available, use olive oil and one teaspoon Dijon-style mustard.

Vegetarian Chili

Vegetarian Chili

1 tsp veg oil
1 cup chopped onions
¾ cup chopped carrots
3 cloves garlic, minced
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
¾ cup celery, chopped
1 tbsp chili powder
1 ½ cups fresh mushrooms, chopped
1 can whole peeled tomatoes with liquid, chopped
1 can kidney beans with liquid
1 can whole kernel corn with liquid
1 tbsp ground cumin
1 ½ tsp dried oregano
1 ½ tsp dried basil

Heat oil in large saucepan over medium heat. Sauté onions, carrots and garlic until tender. Stir in green pepper, red pepper, celery and chili powder. Cook until vegetables are tender, about 6 minutes. Stir in mushrooms, and cook for additional 4 minutes. Stir in tomatoes, kidney beans and corn. Season with cumin, oregano and basil. Bring to a boil and reduce to medium heat. Cover and simmer for approximately 20 minutes, stirring occasionally. Garnish each serving with chopped chives. Serve hot.

Basil Oil Recipe

Basil Oil

1/2 lb basil leaves
1 tsp salt
juice of one lemon
2 cups olive oil
Place basil leaves in boiling water for 10 seconds. Drain and quickly cool in cold water. Squeeze out all water and chop. Using blender of food processor, puree with salt and lemon juice and olive oil. Blend on highest speed until blended, several minutes. Strain through a coffee filter or cheesecloth.

This week's Redlands Daily Facts Food Column

Tomorrow's Redlands Daily Facts food column is:
All About Olive Oil

If you don't receive the newspaper in hard copy, you can read the on-line version at:
RedlandsDailyFacts.com, click the "entertainment" tab, then select "Local Food".

Happy farm cooking to you and yours! See you at the farmer's market.

Chef Lee