Here's a new blogsite I've just started to follow:
http://www.cathiswiningagain.com
Fun, light, entertaining, easy-read with wine reviews, tours, travel info and (I'm sure) a WHOLE lot more.. all related to VINO !
Take a look and let me know what you think!
Chef Lee
Showing posts with label Chef Lee Burton. Show all posts
Showing posts with label Chef Lee Burton. Show all posts
Wednesday, January 4, 2012
Thursday, December 29, 2011
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.
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.
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.
Tuesday, December 13, 2011
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
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
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
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
Friday, December 9, 2011
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.
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.
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.
Wednesday, July 13, 2011
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 !
Thursday, June 9, 2011
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!
Tuesday, May 24, 2011
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.
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.
Friday, April 22, 2011
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.
http://www.inlandempire.us/things-to-do/redlands-conservancy-necklace-party/
Or visit RedlandsConservancy.org for more information.
Saturday, January 22, 2011
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.
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.
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.
Thursday, January 20, 2011
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 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.
Friday, January 7, 2011
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
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
Friday, December 3, 2010
This week's Daily Facts Food Column: Entertaining 101
Be sure to pick up a copy of Saturday's Redlands Daily Facts newspaper to read this week's food column. This week is: Simplifying Holiday Cooking and Entertaining. You can also view the column on-line, but you won't see the beautiful photography from ModPhotography.
Here's a perfect recipe for holiday entertaining. I discovered this recipe after purchasing wonderful eggplant from Farmer Jason of Three Sister's Farm. Be sure to visit the Grove School Produce Market every Saturday!
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.
Here's a perfect recipe for holiday entertaining. I discovered this recipe after purchasing wonderful eggplant from Farmer Jason of Three Sister's Farm. Be sure to visit the Grove School Produce Market every Saturday!
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.
Sunday, October 10, 2010
Yesterday!
http://www.redlandsdailyfacts.com/ci_16300901?IADID=Search-www.redlandsdailyfacts.com-www.redlandsdailyfacts.com
What a great day yesterday! Thank you, Redlands Daily Facts for the coverage of a special event and a wonderful day!
What a great day yesterday! Thank you, Redlands Daily Facts for the coverage of a special event and a wonderful day!
Tips for Cooking and Roasting Vegetables
Some additional tips for cooking and roasting vegetables (related to Redlands Daily Facts Food Column "Root of Savory", 10.9.10)
The following guidelines for vegetable cookery might be helpful for you.
1. Vegetables should be carefully cut into uniform shapes and sizes to promote even cooking and provide a visually attractive finished product.
2. Cook vegetables for as short a time as possible to preserve texture, color and nutrients.
3. Cook vegetables as close to service time as possible. When held, even without heat, vegetables will continue to cook.
4. When necessary, vegetables can be blanched in advance, then refreshed in ice water and refrigerated. They can be reheated as necessary.
5. White and red vegetables (those with flavonoid pigments) may be cooked with a small amount of acid such as lemon juice, vinegar or white wine to help retain color.
6. When preparing an assortment of vegetables, cook each type separately, then combine them. Otherwise, some items might become overcooked in the time required to properly cook others.
The following guidelines for vegetable cookery might be helpful for you.
1. Vegetables should be carefully cut into uniform shapes and sizes to promote even cooking and provide a visually attractive finished product.
2. Cook vegetables for as short a time as possible to preserve texture, color and nutrients.
3. Cook vegetables as close to service time as possible. When held, even without heat, vegetables will continue to cook.
4. When necessary, vegetables can be blanched in advance, then refreshed in ice water and refrigerated. They can be reheated as necessary.
5. White and red vegetables (those with flavonoid pigments) may be cooked with a small amount of acid such as lemon juice, vinegar or white wine to help retain color.
6. When preparing an assortment of vegetables, cook each type separately, then combine them. Otherwise, some items might become overcooked in the time required to properly cook others.
Saturday, October 2, 2010
Farmer's Market Roasted Pumpkin and Green Apple Soup
(for RedlandsDailyFacts.com food column article)
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. I've listed a few substitutions for various ways to prepare.
3lbs Roasted Pie Pumpkin
1.5 tbsp Olive Oil
4 oz Turkey Bacon (turkey bacon is THE substitute for pork 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 (sub with 8oz heavy cream or 8 oz yogurt)
4C Chicken Broth (or sub with veg 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. Enjoy!
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. I've listed a few substitutions for various ways to prepare.
3lbs Roasted Pie Pumpkin
1.5 tbsp Olive Oil
4 oz Turkey Bacon (turkey bacon is THE substitute for pork 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 (sub with 8oz heavy cream or 8 oz yogurt)
4C Chicken Broth (or sub with veg 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. Enjoy!
Wednesday, September 8, 2010
Food Column This Saturday.... again!
Just making the final edits for this Saturday's Food Column in The Redlands Daily Facts. Be sure to see this week's entry or read on-line at RedlandsDailyFacts.com. The article will run on Saturday September 11, 2010.
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