From the Demo: Aphrodisiac Menu Recipe Courtesy of Cafe Surfas Executive Chef Brandi Quinn Serves 4 to 6 Ingredients: 1 basket fresh strawberries, sliced ½ cup Almonds, toasted (see below) 1 cup  Fresh diced leeks, roasted (see below) ½ cup Shredded or shaved ricotta salata cheese ½ lb    [...]
Archive for the ‘Vegetarian’ Category
Pumpkin Gnocchi with Sage and Pecorino Butter Sauce
Recipe courtesy of Piccolo Chef Piccolo Chef has monthly classes at Surfas for the mini-chef of all ages. Check them out today! Recipe makes 4 – 6 servings Ingredients: 1 cup canned pumpkin puree 2 tablespoons melted butter, cooled 1 ½ cups all-purpose flour 1 large egg yolk ½ teaspoon salt[...]
October 14th, 2009 - 2:36 pm § in Recipe, Vegetarian
Spicy Chickpea Salad with Tamarind Chutney
Recipe Courtesy of Chef Neelam Batra Makes 6 to 8 servings 1 large, firm vine-ripened tomato, finely chopped 1 small seedless cucumber, such as Armenian or Japanese, finely chopped 4 to 5 scallions, white parts only, thinly sliced 1 cup finely chopped fresh cilantro, including soft stems 2 tsp. chaa[...]
October 11th, 2009 - 5:42 pm § in Recipe, Vegetarian
Minnie’s Red Cabbage
From the demo: Asian Street Food Recipe Courtesy of Minnie Luong Shredded red cabbage 3 cloves garlic, minced 1 tbsp minced ginger 1 small red onion, diced 2 tsp canola oil 1 tsp sesame oil 2 tbsp sugar 2 teaspoon fish sauce 3-4 tbsp rice vinegar salt& pepper to taste A few squirts of sriracha[...]
Asian Street Food: Fresh Spring Rolls
From the demo: Asian Street Food Recipe Courtesy of Minnie Luong Rice paper (round, 12 inches) � Hot water Vegetable oil (for greasing fingers)                           Filling:                                            Â[...]
October 11th, 2009 - 5:31 pm § in Recipe, Vegetarian
CRUSHED TOMATOES
From the demo: Saving the Season Recipe courtesy of Kevin West amounts given PER PINT about 1 lb Roma or other variety plum tomatoes 1 teaspoon salt 1 tablespoon bottled lemon juice. (I don’t like using bottled lemon juice because it tastes like wet dog dunked in Drano, BUT the argument for i[...]
October 11th, 2009 - 5:30 pm § in Recipe, Vegetarian
RUSTIC PEACH JAM FOR AKASHA
From the demo: Saving the Season Recipe courtesy of Kevin West BASIC RATION by weight 4:3 FOR A BIG BATCH 8 pounds Alberta peaches, peeled, pitted and sliced (Note that 10 pounds whole fruit yielded 8 pounds prepared.) 6 pounds sugar juice of 3 lemons 1. To peel peaches: cut a shallow X in the stem [...]
CROUSTILLANTS CHEVRE LEGUMES DU SOLEIL: Mediterranean Goat Cheese Wraps
From the demo: Modern French Cooking Courtesy of Rose-Hélène Lemonnier Besone from Promenades Gourmandes For 4 servings 4 sheets of « Brick » or 12 sheets of Filo 3 oz fresh goat cheese or Feta 1 onion 1 small zucchini 1 small eggplant 2 tablespoons olive oil melted butter as necessary to coat[...]
Brie, Dried Apricot and Toasted Almond Phyllo Flowers
From the Demo: Easy Breezy Summer Catering Recipe Courtesy of Chef Meg Hall Makes 24 Hors d’Ouevres 24       Surfas Phyllo Shells, Frozen 4 oz    Brie Cheese, cut into small cubes 12       Dried Apricots, cut in half 3 oz    Almond Slices, Toasted Preheat oven to 350°. [...]
October 9th, 2009 - 5:51 pm § in Recipe, Vegetarian
Mixed Greens with Mustard Vinaigrette
From the demo: ArtBites: French Cuisine Courtesy of Maite Gomez-Rejon, Owner ArtBites Makes about ½ cup Mixed Greens with Mustard Vinaigrette 2 tablespoons red wine vinegar 2 shallots, finely chopped 1 garlic clove, minced salt and pepper 1 tablespoon Dijon mustard 2 tablespoons crème fraiche ½ t[...]
Veggie Spring Roll
From the demo: Spring Rolls Courtesy of Chef Lavender Ingredients: 2 large carrots, julienne 2-3 green onions, julienne ½ sweet red pepper 1/3 c. Napa cabbage, thinly sliced 1 tbsp. olive oil ¼ c. minced cilantro ¼ tsp. black pepper Salt 1 package of bean thread noodle 16 rice paper rounds [...]
Cheese Fondue
From our Cheese Series III Class Courtesy of Henry Cram Ingredients: 1pound grated cheese 2 tablespoon flour or corn starch 1 cup white wine or beer 1 clove garlic white pepper kosher salt fresh nutmeg  Method: 1. Grate cheese and coat with enough flour or cornstarch to keep from clumping. 2. Cut [...]
Vegetarian Coconut Tiramisu
From the demo: Tiramisu Two Ways Recipes Courtesy of Chef Gina Zollman 1/3 cup superfine baker’s sugar 3 tablespoons Minute Tapioca 2 ¾ cup Coco Lopez Coconut Cream 1 egg, well beaten 1 teaspoon vanilla 1 teaspoon coconut flavoring 4 cups Cool Whip, defrosted in the refrigerator ½ cup brewed esp[...]
October 9th, 2009 - 5:40 pm § in Recipe, Vegetarian
Classic Greek Salad
From the demo: Healthy Mediterranean Food Recipe Courtesy of Chef Amanda Cushman Serves 8 Ingredients: 2 European cucumbers 1 medium red onion, halved and thinly sliced 1 1/2 pounds tomatoes, seeded, cut into 1/2 inch chunks 3 Tb. chopped parsley 3 Tb. red wine vinegar 1/3 cup olive oil 1 1/2 cups b[...]