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.
Showing posts with label Chef Lee Burton recipes. Show all posts
Showing posts with label Chef Lee Burton recipes. Show all posts
Thursday, December 29, 2011
Friday, December 9, 2011
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.
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.
Tuesday, November 22, 2011
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.
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.
Monday, October 24, 2011
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
http://www.redlandsdailyfacts.com/food
Or go to RedlandsDailyFacts.com, under the "entertainment" tab, click Local Food!
Chef Lee
Sunday, October 10, 2010
Roasted Root Vegetables, recipe for Redlands Daily Facts Food Column "Root of Savory" 10.9.10, RedlandsDailyFacts.com)
Roasted Root Vegetables
Note: This is a fairly universal way to roast root vegetables. This recipe is very similar to one we prepared in culinary school. Any root vegetables may be used for this recipe. It's not necessary to limit yourself only to the below mentioned ingredients, feel free to include any of your other favorite vegetables in this wonderful seasonal dish!
1lb red-skinned potatoes, with peel left on, scrubbed, cut into 1in. cubes.
(or sub sweet potatoes, yams or whatever you like!)
1lb celery root (celeriac) peeled cut into 1in cubes.
1lb parsnips, peeled cut into 1in cubes
1lb carrots, peeled cut into 1in cubes (or sub with baby carrots, left whole)
1lb rutabagas, peeled cut into 1in cubes.
1lb jicama, peeled cut into 1in cubes
1lb turnips, peeled cut into 1 in cubes
1lb water chestnuts, cut into 1in cubes
2 large onions, cut into 1in pieces
2 leeks (white and pale green parts only) cut into 1in thick rounds
2 tbsp chopped fresh rosemary (or fresh thyme or any other fresh herb you like)
8-10 whole garlic cloves, peeled
1/2-3/4 cup olive oil (depending upon amount of vegetables used)
Preheat oven to 400F. Wipe roasting pan or baking sheet with cloth or paper towel soaked with cooking oil to prevent vegetables from sticking to pan. Combine all cut vegetables (except garlic cloves) into mixing bowl, toss to coat all vegetables evenly. Use as much olive oil as necessary to coat evenly coat all vegetables. Season generously with sea salt and fresh ground pepper. Roast vegetables approx. 30 minutes, stirring occasionally. When vegetables are evenly cooked, add garlic. Stir vegetables and garlic in pan. Continue to roast vegetables until browned and tender, approx addnl. 30-45 minutes. Serve hot and enjoy!
Note: This is a fairly universal way to roast root vegetables. This recipe is very similar to one we prepared in culinary school. Any root vegetables may be used for this recipe. It's not necessary to limit yourself only to the below mentioned ingredients, feel free to include any of your other favorite vegetables in this wonderful seasonal dish!
1lb red-skinned potatoes, with peel left on, scrubbed, cut into 1in. cubes.
(or sub sweet potatoes, yams or whatever you like!)
1lb celery root (celeriac) peeled cut into 1in cubes.
1lb parsnips, peeled cut into 1in cubes
1lb carrots, peeled cut into 1in cubes (or sub with baby carrots, left whole)
1lb rutabagas, peeled cut into 1in cubes.
1lb jicama, peeled cut into 1in cubes
1lb turnips, peeled cut into 1 in cubes
1lb water chestnuts, cut into 1in cubes
2 large onions, cut into 1in pieces
2 leeks (white and pale green parts only) cut into 1in thick rounds
2 tbsp chopped fresh rosemary (or fresh thyme or any other fresh herb you like)
8-10 whole garlic cloves, peeled
1/2-3/4 cup olive oil (depending upon amount of vegetables used)
Preheat oven to 400F. Wipe roasting pan or baking sheet with cloth or paper towel soaked with cooking oil to prevent vegetables from sticking to pan. Combine all cut vegetables (except garlic cloves) into mixing bowl, toss to coat all vegetables evenly. Use as much olive oil as necessary to coat evenly coat all vegetables. Season generously with sea salt and fresh ground pepper. Roast vegetables approx. 30 minutes, stirring occasionally. When vegetables are evenly cooked, add garlic. Stir vegetables and garlic in pan. Continue to roast vegetables until browned and tender, approx addnl. 30-45 minutes. Serve hot and enjoy!
Saturday, September 11, 2010
Squash Blossoms (As featured in Redlands Daily Facts Food Column)
For additional information about squash blossoms, see my food column in Redlands Daily Facts or view www.redlandsdailyfacts.com search "squash blossoms' in search field)
ingredients
12 fresh squash blossoms
Goat Cheese (or sub with ricotta)
Fresh Herbs (thyme, basil, any fresh herb you like)
Olive Oil
Sea Salt
tools
piping bag
sheet pan
Preheat oven 300 F. After selecting herb, cut herb leaves in fine cut, mix in bowl with goat cheese (or ricotta(). Mash herbs into cheese with fork. When herbs are well mixed with cheese, place in piping bag. Pipe with wide tip on bag, into the top of each individual flower. Lightly separate flower pedal opening on each blossom. Place piping bag inside blossom and fill blossom with herb cheese mixture. Lightly touch blossom flower back together to seal cheese interior. Place single layer of flowers on baking sheet, lightly drizzle olive oil on blossoms, then bake Bake in oven just long enough to melt cheese inside blossoms, watch closely. Bake 4-7 min max. Remove flowers serve on platter alone. Or place inside a panini!
ingredients
12 fresh squash blossoms
Goat Cheese (or sub with ricotta)
Fresh Herbs (thyme, basil, any fresh herb you like)
Olive Oil
Sea Salt
tools
piping bag
sheet pan
Preheat oven 300 F. After selecting herb, cut herb leaves in fine cut, mix in bowl with goat cheese (or ricotta(). Mash herbs into cheese with fork. When herbs are well mixed with cheese, place in piping bag. Pipe with wide tip on bag, into the top of each individual flower. Lightly separate flower pedal opening on each blossom. Place piping bag inside blossom and fill blossom with herb cheese mixture. Lightly touch blossom flower back together to seal cheese interior. Place single layer of flowers on baking sheet, lightly drizzle olive oil on blossoms, then bake Bake in oven just long enough to melt cheese inside blossoms, watch closely. Bake 4-7 min max. Remove flowers serve on platter alone. Or place inside a panini!
Wednesday, August 25, 2010
Upcoming Redlands Daily Facts Culinary Column
I am pleased to tell you that I will be writing a new culinary column for the local Redlands Daily Facts newspaper. A similar column will appear on RedlandsDailyFacts.com but will include additional content (i.e. recipes, cooks tips, etc). Plans are to make the on-line portion interactive (i.e. ask the chef, equipment questions, etc) First article will appear early September! Stay tuned, more details soon!
Monday, August 23, 2010
Got More Tomatoes ?? !
Here's five other uses for your surplus of tomatoes:
1. Make Bruschetta (6-7 tomatoes, 2 cloves minced garlic, evoo, balsamic vinegar, 6-8 fresh basil leaves- minced, salt and pepper to taste). Serve Bruschetta on crustinis.
2. Make Caprese Salad (see recipe this blog)
3. Make Tomato Tepenade (similar to bruschetta but add ½ c to 1 c chopped olives). Serve on crustinis.
4. Make “Oven Roasted Tomatoes” (see recipe this blog)
5. Make fresh tomato sauce.
1. Make Bruschetta (6-7 tomatoes, 2 cloves minced garlic, evoo, balsamic vinegar, 6-8 fresh basil leaves- minced, salt and pepper to taste). Serve Bruschetta on crustinis.
2. Make Caprese Salad (see recipe this blog)
3. Make Tomato Tepenade (similar to bruschetta but add ½ c to 1 c chopped olives). Serve on crustinis.
4. Make “Oven Roasted Tomatoes” (see recipe this blog)
5. Make fresh tomato sauce.
Thursday, August 12, 2010
Got Tomatoes ????
Everyone seems to be asking for tomato recipes. If you have a surplus of tomatoes, try one of these recipes to nicely feature fresh summer tomatoes at their peak!
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 Italian seasoning
2/3 cup crumbled feta cheese
1/4 cup Italian dressing
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.
Herb-Tomato Crostini
Makes about 20 appetizer servings
1/4 cup olive oil
2 garlic cloves, pressed
1 (8.5-oz.) French bread baguette, cut into 1/4-inch-thick slices
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon salt (large pinch or two small)
1/8 teaspoon pepper (or ‘small pinch’)
1 large tomato, finely chopped
3/4 cup finely chopped green onions
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh mint
1/3 cup crumbled feta cheese
Tip: This is a great ‘make ahead’ recipe. If you make this mixture the night before and allow to sit in refrig in a bowl, the flavors will be greatly enhanced when you serve them the next day. Don’t top the bread until just before serving. (to prevent bread from becoming soggy). Another idea is to serve the topping in a bowl and serve cut bread in basket to side. That way guests can assemble themselves!
Preheat oven to 350°. Stir together olive oil and garlic; brush on 1 side of each bread slice. Place bread slices, garlic sides up, on a baking sheet. Bake 10 to 12 minutes or until lightly toasted. Whisk together lemon juice and next 3 ingredients in a large bowl. Add tomato and next 3 ingredients; gently toss to coat. Top each bread slice with tomato mixture (about 2 rounded teaspoonfuls each). Sprinkle with cheese.
Green Tomato-Fresh Herb Crostini: Substitute 1 finely chopped large green tomato for red tomato. Proceed with recipe as directed.
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 Italian seasoning
2/3 cup crumbled feta cheese
1/4 cup Italian dressing
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.
Herb-Tomato Crostini
Makes about 20 appetizer servings
1/4 cup olive oil
2 garlic cloves, pressed
1 (8.5-oz.) French bread baguette, cut into 1/4-inch-thick slices
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon salt (large pinch or two small)
1/8 teaspoon pepper (or ‘small pinch’)
1 large tomato, finely chopped
3/4 cup finely chopped green onions
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh mint
1/3 cup crumbled feta cheese
Tip: This is a great ‘make ahead’ recipe. If you make this mixture the night before and allow to sit in refrig in a bowl, the flavors will be greatly enhanced when you serve them the next day. Don’t top the bread until just before serving. (to prevent bread from becoming soggy). Another idea is to serve the topping in a bowl and serve cut bread in basket to side. That way guests can assemble themselves!
Preheat oven to 350°. Stir together olive oil and garlic; brush on 1 side of each bread slice. Place bread slices, garlic sides up, on a baking sheet. Bake 10 to 12 minutes or until lightly toasted. Whisk together lemon juice and next 3 ingredients in a large bowl. Add tomato and next 3 ingredients; gently toss to coat. Top each bread slice with tomato mixture (about 2 rounded teaspoonfuls each). Sprinkle with cheese.
Green Tomato-Fresh Herb Crostini: Substitute 1 finely chopped large green tomato for red tomato. Proceed with recipe as directed.
Saturday, July 31, 2010
Kale Chips (as prepared for Feasting on the Farm Event)
Kale Chips are kale leaves brushed in olive oil and baked in the oven on a baking sheet... That's it! Kale chips are perfect broken or crunched over beet/citrus salad as a garnish. Be sure to brush olive oil on leaves evenly to ensure even cooking. Pre-heat oven to 400 F, brush olive oil evenly on each kale leaf. Place each individually on baking sheets, edges touching but no overlap of leaves. Sprinkle with sea salt. Bake in oven for 15-20 minutes, rotating pan mid-way to ensure even cooking. Leaves should are done when they're crunchy and dark. The end result should be crispy, dark leaves- in roughly the same size the leaves were before baking.
Wednesday, June 30, 2010
Sweet Potato, Corn and Edamame Hash
We served this dish at the Redlands Conservancy Feasting on the Farn event on Sunday and people really seemed to enjoy it. Since the event, I have had several requests for the recipe, so here it is ! For consistency in appearance and taste, rough chop all ingredients into similar sizes and shapes.
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 (similar to size of a kernel of corn)
1 8oz package 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 sweet potatoes, and saute for additional 5 minutes. Add garlic and saute 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.
Note: To serve as a brunch item, serve over fresh bed of arugula and top with poached eggs.
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 (similar to size of a kernel of corn)
1 8oz package 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 sweet potatoes, and saute for additional 5 minutes. Add garlic and saute 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.
Note: To serve as a brunch item, serve over fresh bed of arugula and top with poached eggs.
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