A unique fusion of unusual flavors. Basmati rice, a staple of Indian and Middle Eastern cuisine treasured for its unique, nutty flavor is delicately smoked to create a truly fusion of flavors. Works beautifully for a side dish, rice salad, stuffing or in a casserole. Although the pairings are endles[...]
Posts Tagged ‘Recipe’
CALIFORNIA WALNUT CAKE Recipe
From the demo: A SUSTAINABLE KITCHEN 2.0 Fall Courtesy of Annette Eason Ingredients ¾ cup toasted walnut pieces 3 eggs 1 cup + 2 T. sugar ⅓ cup La Nogalera Walnut Oil ⅓ cup dry California white wine 1 ¼ cup white flour ¼ cup Community Grains whole hard red winter wheat flour 2 tsp. [...][...]
POACHED PEARS IN VANILLA AND BLACK PEPPERCORN SYRUP Recipe
From the demo: A SUSTAINABLE KITCHEN 2.0 Fall Courtesy of Annette Eason Serves 4-6 Ingredients 4 organic Bosc pears, stemmed cored and cut into eighths juice of 2 organic lemons 2 cups sugar 2 cups water 1 vanilla bean 2 tsp. black peppercorns -combine pear slices and lemon juice and let sit for at [...]
WEISER FAMILY FARMS’ ROASTED POTATOES WITH WINDROSE FARM’S SMOKED DRIED TOMATOES AND MAGGIES FARM’S FRESH HERBS Recipe
From the demo: A SUSTAINABLE KITCHEN 2.0 Fall Courtesy of Annette Eason Serves 6-8 Ingredients 1 ½ -2lbs. Assorted Weiser Family Farms potatoes 6 pieces (halves) Windrose Farm’s smoked dried tomatoes 3-4 T. of fresh organic herbs (we will be using savory, thyme, oregano and rosemary from Maggieâ€[...]
ROASTED PUMPKIN SOUP WITH SMOKED PAPRIKA Recipe
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[...]
October 24th, 2011 - 2:30 pm § in Dressings/ Sauces, Recipe
PUMPKIN SEED-PARSLEY PESTO Recipe
From the demo: A SUSTAINABLE KITCHEN 2.0 Fall Courtesy of Annette Eason Ingredients 1-2 small cloves roasted garlic ½ cup packed, organic flat leaf (Italian) parsley ¼ tsp coarse salt ¼ cup organic extra virgin olive oil ¼ cup roasted organic pumpkin seeds Place garlic, parsley, salt and 1T. of [...]
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[...]
No Bake Cheesecake Recipe
From the demo Japanese Fusion Recipes 2 Recipes Courtesy of Yumiko Weeks (This is NOT like most heavy cheesecakes) 10 – 12 servings 1 - 8oz package cream cheese, softened (microwave for 1 minute) ½ to 2/3 cup (to taste) sugar 3 cups milk (whole) 1 big lemon, (juice only) ½ pint whippin[...]
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 ([...]
Tantalizing TOFU and Ground Turkey with MISO Recipe
From the demo Japanese Fusion Recipes 2 Recipes Courtesy of Yumiko Weeks 4 SERVINGS 10 oz ground turkey 8 ½ oz (1/2 package) TOFU drained, cut into ½ “ pieces ½ medium red and yellow bell peppers, diced 1 medium zucchini, diced 8 medium button mushrooms, diced 1 small onion (yellow) diced 4[...]
Surfas Favorite Product: Pomegranate Paste
One of the wonderful things about shopping at Surfas is finding unusual (and inspiring) products around every corner. Every week something new catches our interest and gets our creative cooking juices flowing. This week we found a new-comer to our shelves, Persian Pomegranate Paste and we immediatel[...]
September 21st, 2011 - 11:53 am § in Information
Surfas Favorite Product: Leaf Lard!
We love pie-craft and when we can add a tool to our repertoire that elevates our pies from good to outstanding we are in its grasp. Enter lard- snowy white and freshly rendered leaf lard; it is one of the products that really produces and defines a truly transcendent pie crust. Rendering is quite ea[...]
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 [...]