From the demo: A SUSTAINABLE KITCHEN 2.0 Fall Courtesy of Annette Eason Serves 8-10 Ingredients 4 cups roasted fresh organic pumpkin (any of the orange flesh squashes like acorn, butternut, etc. will work in combination or as a substitute for pumpkin) 1-2 medium roast organic shallot 4cups low sodiu[...]
Archive for the ‘Soup’ Category
Surfas Favorite Product: Paris Bistro Bean Soup Mix
Cool weather begs for hot filling soups. This week our soup pots are filled with Paris Bistro Bean Soup. Paris Bistro Beans are a longtime favorite of Surfas customers and makes a delicious vegetarian potage. For meat lovers, add cooked sausage. Here’s an easy recipe that’s also a Surf[...]
SATOIMO AND DAIKON MISO-SHIRU Recipe
From the demo Japanese Fusion Recipes 2 Recipes Courtesy of Yumiko Weeks 4 servings 8 oz (4) medium SATOIMO, peeled and chopped into bite sizes 4-5 oz DAIKON, julienned 6 cups water 4 heaping tbsp SHIRO (white) MISO 1 ½ tsp DASHI 2 green onions, finely minced Step 1. Boil the SATOIMO in water ([...]
Gazpacho Recipe
From the demo: Rise to the Occasion Recipes Courtesy of Hedda Dowd and Chef Cherif Brahmi of Rise Restaurant Rise guests clamor for this healthy and low-calorie soup. The chipotle paste gives this simple recipe a little heat. Yields 4-6 servings 1 pound roma tomatoes, quartered and cored 1 pound cuc[...]
Colusari Red Rice Chowder with Corn, Squash and Chorizo
Ingredients 1 pound Red Colusari Rice 6 cups chicken stock 6 ounces smoked chorizo sausage 6 cups leeks, half moon slice, white parts only 2 tablespoons minced garlic 1/3 cup extra virgin olive oil 6 cups Butternut squash (peeled, seeded and ¼” cubed) 1 gallon chicken stock 4 cups corn 2 cups hea[...]
Soup Bases
From the Demo: Winter Asian Noodle Soups Recipe Courtesy of Chef Minnie Luong Japanese Soy (Shoyu) Soup Base 2 clove finely chopped garlic 1 tsp finely chopped fresh ginger 2 tsp sesame oil 4 cup chicken soup stock, shitake stock (see below), or vegetable stock 2 cup kombudashi soup stock (see below[...]
Minnie’s Quick &Easy Chicken Pho
From the Demo: Winter Asian Noodle Soups Recipe Courtesy of Chef Minnie Luong Serves 4 Soup Base: 2 whole star anise 2 quarts chicken stock (store bought or homemade) 1 whole roasted chicken (store bought is okay) 1/2 onion 1 small carrot, peeled and chopped 1 celery stalk, chopped 1 lemongrass stal[...]
Cream of Cauliflower Soup
From the demo: Cheese Please! with Chef Amy Jurist Serves 6 – 8 Appetizer Size Portions 1 cup water 3 cups cauliflower pieces 1 potato, cut into pieces 2 tablespoons butter 1 onion, chopped 3 garlic cloves, finely chopped 2 cups chicken broth Salt and white pepper, to taste 1/2 cup half and ha[...]
Truffled Chestnut Cappuccino Soup with Smoked Bacon “Dust”
From the demo: Holiday with MENU Recipes courtesy of Chef Aldo Martinelli Serves 4 Ingredients: 4 qt. Water Salt to taste 2 lb. Fresh Chestnuts 2tbsp Unsalted Butter 5oz Yellow Onion chopped 2oz Celery Stalks chopped 2 Bay Leafs Black Pepper to taste 2 qt. Chicken Stock 1 cup White Wine 2 cups Whi[...]
“Caught in the Spider’s Web” (Pumpkin Soup with Spiced Pumpkin Seeds and Spider Web Garnish)
Recipe Courtesy of Chef Lisa Morgan From the demo Halloween Treats Ingredients Soup: Sugar pumpkin (or butternut squash), peeled, seeds removed (1 pound yield) 1 teaspoon kosher salt 1-2 tablespoons olive oil fresh thyme from 3-4 thyme stems 1 teaspoon freshly ground black pepper 1 tablespoon unsalt[...]
Mediterranean Seafood Stew
From the demo: ArtBites: French Cuisine Courtesy of Maite Gomez-Rejon, Owner ArtBites Serves 6 to 8 3 pounds assorted fish or seafood cut into 2-inch chunks – shrimp, sand dabs, scallops 6 tablespoons olive oil 6 garlic cloves, chopped 1 fennel bulb, chopped 1 onion, chopped 1 bouquet garni –[...]
Moroccan Chili
From the demo: Moroccan Chili and Kobe Corn dogs , Courtesy of Cafe Surfas Executive Chef Brandi Quinn Yields 4 to 6 servings Ingredients: ½ lb green lentils ½ lb garbanzo beans 12 cups of water or chicken stock 1lb marguez sausage 1 cup diced carrots 1 cup diced celery 2 cups diced onion 1 [...][...]
Paris Bistro Bean Soup with Pistou
From the demo: Winter Soups: Paris Bistro Bean , Courtesy of Chef Lavender Ingredients: Olive Oil about 4 tablespoons 1/2 medium onion- diced 1 carrot-diced 2 stalks celery- diced (with leaves- chopped) One 1-lb. package Bistro sausage cut into 1” pieces One 1-lb. bag Surfas Bistro Beans 2 qua[...]
Pozole (Pork and Hominy Stew)
From the Demo: Day of the Dead with Maite Gomez-Rejón Serves 8 – 10 Ingredients: For the stew: 4 lbs pork ribs or shoulder, cut into pieces (you can substitute chicken for pork) 10 cups water 1 head garlic, peeled and divided 1 large white onion, quartered handful dried oregano 5 whole pepper[...]