From the demo Autumn Bites Recipe Courtesy of Chef Meg Hall Ingredients 4 T Unsalted Butter 10 oz (40) Large Marshmallows (roughly one package) 6 cups Gluten Free Rice Krispies cereal ½ cup[...]
Archive for the ‘Recipe’ Category
Baked Corn Fusilli with Butternut Squash Sauce, Wild California Mushrooms and Fresh Mozzarella Recipe
From the demo Autumn Bites Recipe Courtesy of Chef Meg Hall Ingredients: 1 box Rustichella Corn Fusili, cooked al dente Sauce: 2 lbs Butternut Squash Cubes, microwaved until fork tender (about 8-10 minutes) 2 ozs. [...]
Crispy Polenta Rounds with Duck Sausage, Dark Cherry Jam and Micro Greens Recipe
From the demo Autumn Bites Recipe Courtesy of Chef Meg Hall Ingredients 2 cups Whole Milk 2 cups Chicken Broth 1 cup Polenta 2 T butter (1/4[...]
Praline Powder Recipe
From the demo: Callebaut, 100 Years of Chocolate Recipe Courtesy of Chef Alicia Boada 200 g. Callebaut PRA Praline Paste 50% 42 g. Tapioca Maltodextrin In a food processor, blend the two ingredients together until a fine dust is achieved, about 1-2 minutes. Pass through a sieve, if necessary. Store [...]
Caramel Banana Bon Bon Recipe
From the demo: Callebaut, 100 Years of Chocolate Recipe Courtesy of Chef Alicia Boada Milk Chocolate Banana Ganache 500 g. (100%) Callebaut 823NV Milk Couverture 300 g. (60%) Fresh Banana, mashed 100 g. (20%) Heavy Cream 100 g. (20%) Unsalted Butter Procedure 1. Heat heavy cream to boil. Remove from[...]
Passionfruit Bon Bon Recipe
From the demo: Callebaut, 100 Years of Chocolate Recipe Courtesy of Chef Alicia Boada Passionfruit Dark Chocolate Ganache 500 g. (100%) Callebaut 811NV Dark Couverture 300 (60%) Passionfruit Puree 100 g. (20%) Heavy Cream 100 g. (20%) Unsalted Butter Procedure 1. Heat heavy cream and puree to boil. [...]
MORELLO CHERRY PROSECCO GRANITA WITH MARSCAPONE CREAM Recipe
From the demo:Authentic Culinary Specialties from the Artisans of Italy Recipe Courtesy of Lauren Zaira Ingredients: 1/3-cup sugar 1 ½ cups water 1-¾ cups Prosecco or sparling water ½ cup Morello Austera sour cherry syrup 1-cup cream 3 tablespoons mascarpone Procedure: Place the sugar and water[...]
SAGNE A PEZZE HEIRLOOM WHEAT PASTA WITH FRESH HERBS AND PINE NUT Recipe
From the demo:Authentic Culinary Specialties from the Artisans of Italy Recipe Courtesy of Lauren Zaira Ingredients: ¼ cup Frescobaldi Laudemio extra virgin olive oil, plus more for drizzling ½ bunch fresh basil, chopped or chiffonade ½ bunch Italian parsley, chopped or chiffonade ½ cup toasted [...]
SAUTEED GREENS WITH IASA COLATURA DI ALICI Recipe
From the demo:Authentic Culinary Specialties from the Artisans of Italy Recipes Recipe Courtesy of Lauren Zaira Ingredients: 1 ½ pounds cavolo nero (also called Tuscan kale) or regular kale 6 tablespoons Vittorio Cassini extra virgin olive oil 6 garlic gloves, thickly sliced 1-2 tablespoon IASA Col[...]
August 12th, 2011 - 11:15 pm § in Dressings/ Sauces, Recipe
CAESAR SALAD DRESSING Recipe
From the demo:Authentic Culinary Specialties from the Artisans of Italy Recipes Recipe Courtesy of Lauren Zaira Ingredients: 1 clove garlic 2 egg yolks 2 teaspoon dijon mustard 2 teaspoons IASA Colatura 2 lemons, juiced and the zest of one 2/3 cup Vittorio Cassini extra virgin olive oil 1/2 cup fine[...]
BRUSCHETTA WITH ESTRATTO AND FRESH TOMATOES Recipe
From the demo:Authentic Culinary Specialties from the Artisans of Italy Recipes Recipe Courtesy of Lauren Zaira Ingredients: 10 slices baguette, approx. ¼” thick 2 heirloom or super ripe and red tomatoes, medium diced ½ bunch green or opal basil – chiffonade Frescobaldi Laudemio Extra Virg[...]
ROASTED STONE FRUIT WITH CARDAMOM SUGAR, CREME FRAICHE AND BURNT CARAMEL SAUCE Recipe
From the demo A Sustainable Kitchen 2.0 Recipes Courtesy of Annette Eason Preheat oven to 425 degrees. Slice stone fruit (peaches, plums, apricots, nectarines) in a bowl and toss with just enough of the sugar (cardamom or vanilla) to lightly coat. Place fruit on a well oiled baking sheet and roast i[...]
GRILLED BREAD SALAD (PANZANELLA) Recipe
From the demo A Sustainable Kitchen 2.0 Recipes Courtesy of Annette Eason Ingredients 1 small to medium loaf of bread (use a dense bread like sourdough, whole wheat, a really good baguette, or try olive bread) sliced 1 inch thick ½ to ¾ cup extra virgin olive oil 5-6 large ripe tomatoes (heirlooms[...]
RAW TOMATO PESTO Recipe
From the demo A Sustainable Kitchen 2.0 Recipes Courtesy of Annette Eason Ingredients 1-1/2 pounds ripe red tomatoes (plum and cherry tomatoes work well) chopped ¼ cup toasted pine nuts or blanched slivered almonds 1-2 cloves of garlic, peeled ¼ cup Italian flat leaf parsley ¼ cup basil leaves ¼[...]