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[...]
Archive for the ‘Vegetarian’ Category
September 1st, 2010 - 12:14 pm § in Recipe, Vegetarian
Arugula and Orange Salad with Dates and Maple Dressing
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[...]
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From the demo: Savory Custards Recipe Courtesy of Chef Rushayne (Note: This quiche recipe was originally made with ham and served with an asparagus salad, courtesy of Tyler Florence, but I edited it a bit to showcase one of my favorite ingredients, dried mushrooms.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[...]
April 14th, 2010 - 10:22 am § in Recipe, Vegetarian
Strawberry & Arugula Salad
From the demo: The Strawberry Bandits Recipe Courtesy of On The Lamb serves 4 4-6 handfuls of clean arugula Half pint of strawberries, hulled and sliced in bite sized pieces 4 oz Pecorino or good aged sheeps milk cheese, cut into ribbons with a vegetable peeler Balsamic Vinegar (Fattoria Estense is [...]
Sautéed Artichokes tossed with a Mild Lemon Oil
From the demo: Easter Feast! Recipe Courtesy of Chef Meg Hall Serves 8 1                     Lemon 2 lbs.              Baby artichokes (about 18) 6T                   Olive Oil 4                     Garlic Cloves, thinly slic[...]
March 1st, 2010 - 5:21 pm § in Recipe, Vegetarian
Strawberry Salad
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    [...]
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 it[...]
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 [...][...]
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 t[...]