From the demo: Paella Party Recipe Courtesy of Chef Taji Marie makes 1 9-inch cake for the cake: 1 1/2 cup flour 1/3 cup cornmeal 3/4 cup sugar 3 tsp baking powder 1/2 tsp salt 1 lemon, zested 1 orange, zested| 1 cup buttermilk 2 eggs 1 tablespoon limoncello 1 stick butter, melted and cooled [...][...]
Archive for the ‘Recipe’ Category
September 1st, 2010 - 12:14 pm § in Recipe, Vegetarian
Arugula and Orange Salad with Dates and Maple Dressing
From the demo: Paella Party Recipe Courtesy of Chef Taji Marie Makes 6 servings For the dressing: 1 small shallot, peeled and roughly chopped 1/4 cup maple syrup 1 orange, zest and juice 1/4 cup apple cider vinegar A pinch cinnamon 3/4 cup olive oil salt black pepper For the salad: 1 lb. baby arug[...]
Paella with Chicken and Shrimp
From the demo: Paella Party Recipe Courtesy of Chef Taji Marie Serves 8-10 6 boneless chicken thighs, trimmed of fat and cut into 3 pieces each 1 lb large raw shrimp, peeled and cleaned salt and pepper 1 orange, zested 1 tbl Spanish paprika Olive oil, as needed 1/2 lb Spanish-style chorizo, sliced 1[...]
Black Bean & Manchego Empanadas with Chimichurri Sauce
From the demo: Paella Party Recipe Courtesy of Chef Taji Marie Makes 12 empanadas 1 can black beans, rinsed and drained 1 green onions, finely sliced (whites and greens) 1 tsp smoked paprika 1 clove garlic, grated 1 cup shredded manchego 1 sheet frozen puff pastry, defrosted but still cold 1 egg, mi[...]
FIG PRESERVES WITH HONEY AND WILD AROMATIC Recipe
From the demo: Saving the Season, with Kevin West (www.savingtheseason.com) 2 pounds black mission or brown Turkey figs, about 5 cups quartered 2 cups sugar 1/2 cup honey 1/2 teaspoon or more fennel seed 3 bay leaves zest from one lemon juice from one lemon Figs don’t need much prep. Just trim[...]
August 26th, 2010 - 12:02 pm § in Dressings/ Sauces, Recipe
HEIRLOOM TOMATO SAUCE
From the demo: Saving the Season, with Kevin West (www.savingtheseason.com) For 10 pints Any quantity of mixed heirloom tomatoes (One word of caution: weight your mix heavily in favor of red tomatoes over lower-acid yellow ones, since the high acid content of tomatoes is what allows us to safely can[...]
Raspberry and Basil Sorbet Recipe
From the demo: Savory Custards Recipe Courtesy of Chef Rushayne Ingredients: 6 cups (1.5L) raspberries, preferably fresh ¼ cup plus two tablespoons water 1 ¼ cups simple syrup (recipe follows) ½ bunch fresh basil, chopped (optional)| 1 teaspoon white pepper Simple Syrup: 2 cups sugar 2 cups water[...]
August 4th, 2010 - 2:37 pm § in Recipe, Vegetarian
Simple Heirloom Tomato and Goat Cheese Tart Recipe
From the demo: Savory Custards Recipe Courtesy of Chef Rushayne Ingredients: 4 large ripe tomatoes, sliced (they don’t have to be heirloom, but heirloom tomatoes will add beautiful contrast in both flavor and color) About ½ lb. puff pastry dough (8 oz. by weight) ½ bunch fresh basil, chopped ½ [...]
August 4th, 2010 - 2:34 pm § in Recipe, Vegetarian
Caramelized Onion and Mushroom Quiche Recipe
From the demo: Savory Custards Recipe Courtesy of Chef Rushayne (Note: This quiche recipe was originally made with ham and served with an asparagus salad, courtesy of Tyler Florence, but I edited it a bit to showcase one of my favorite ingredients, dried mushrooms. The original recipe can be found o[...]
Madeleine Recipe
From the demo: Food and the French Revolution Courtesy of Linda Civitello Adapted from Cookies Unlimited by Nick Malgieri, HarperCollins, 2000. Ingredients 2 large eggs Pinch salt 1/2 c. granulated sugar Finely grated zest of 1 orange 1 teaspoon orange flower water 1 cup all-purpose flour 8 tablespo[...]
Vegan “Sour Cream” Topped Cheese Cake Recipe
From the demo Kosher-Vegan Cheesecake Recipe Courtesy of Chef Sue Mischel Preheat oven 350° (after baking cheese cake raise temp to 425° for topping) Crust 5 oz graham crackers 3 tbs sugar 6 tbs margarine melted Process graham crackers in food processor. Combine sugar graham cracker crumbs, and me[...]
Pavlovas
From the Demo Seasonal Desserts Recipe Courtesy of Pastry Chef Clemence Gossett 4 egg whites 1 cup sugar 1) Bring 2 cups water to a simmer in a medium-sized saucepot. 2) Place the egg whites and sugar in the bowl of a stand mixer. Whisk the mixture over the pot of simmering water until the [...][...]
Vanilla Pastry Cream
From the Demo Seasonal Desserts Recipe Courtesy of Pastry Chef Clemence Gossett 8 egg yolk 2/3 cup sugar ¼ cup flour 2 cups whole milk 2 tbsps vanilla bean paste or extract 1) In a medium bowl, whisk together the yolks and sugar. Add in vanilla (or any other flavoring) and flour. Whisk for anot[...]
Financiers
From the Demo Seasonal Desserts Recipe Courtesy of Pastry Chef Clemence Gossett 2/3 cup almond flour (75 g) 5 egg whites, room temp ½ cup + 1 tsp flour (75 g) 1 ¾ cup powdered sugar (180 g) ½ vanilla bean 5 ½ ounces brown butter (150 g) 1) To make browned butter, melt butter [...][...]