Croquettes & Tenderloin

CHILDREN’S RECIPE: Carrot Croquettes and a Carrot Sauce
Carrot Croquettes:
Ingredients: 
1 Idaho Potato, baked, peeled and mashed
10 oz Carrots, peeled and cooked
2 tbsp Salt
Pinch of Nutmeg
2 Egg Yolks
4 oz Parmesan Cheese, grated
8 oz Panko Bread Crumbs
2 cups Olive Oil

Method of Preparation: 
Cut carrots on a bias and cook in water until soft, then purée in a food processor. In a cheese cloth or clean linen place the carrot purée and ring out the moisture to make dry. Save the liquid for the sauce, along with 2 oz of the purée. Combine the mashed potato, carrot purée, cheese, egg yolks, nutmeg, and salt. Roll the mixture into a long roll about ½” in diameter. Then, cut in 1” pieces and dredge them in the bread crumbs. In a pot get the olive oil hot to fry the croquettes until brown and crispy. 

Carrot Sauce:
Ingredients: 
½ cup Carrot Juice
2 oz Carrot Purée and Carrot Liquid, from croquette recipe
½ oz Grated Ginger
2 oz Butter
1 oz Heavy Cream 
Salt to taste

Method of Preparation: 
In a hot small pan add carrot juice and carrot purée and liquid with ginger and cook until it comes to a boil. Wisk in butter and cream until smooth. Season with salt to taste.

Place croquettes on a plate with a small ramekin of sauce for dipping.

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FAMILY RECIPE: Beef Tenderloin with Carrot Croquettes and a Carrot Salad
Beef Tenderloin:
Ingredients: 
5 oz filet Beef Tenderloin
1 oz Sea Salt
1 oz Fresh Lemon Thyme
3 oz Olive Oil

Method of Preparation: 
Rub beef with a little olive oil, lemon thyme, and salt. Let it cure for five minutes. In a hot pan add the olive oil and sear the tenderloin on both sides for one minute.

Carrot Salad:
Ingredients: 
1 Carrot, julienned
5 sprigs Parsley, chopped
1 Meyer Lemon, juice of
Coarse Sea Salt to taste

 
Method of Preparation: 
Slice the carrot very thin, then julienne. In a bowl, add the carrots, parsley, squeeze lemon and mix. Season with sea salt.

With a spoon wipe the plate with the sauce. Slice the Beef Tenderloin lay on the plate. Place the Carrot Croquettes around tenderloin and the Carrot Salad on top.

Puree & Bronzino

CHILDREN’S RECIPE: Baby Food
Ingredients:
Carrots
Olive Oil
Water/Breast Milk/Formula to taste; check with your doctor about water in your area
Cumin, Cinnamon or Nutmeg to taste; as baby’s palate develops

Method of Preparation:
Clean and peel carrots and remove stems; brush with olive oil. Place on a baking sheet and roast at 300F for 30 minutes. This will yield a stronger flavor and help baby’s palate develop. You may steam sliced carrots for a milder dish. Place in a food processor or blender and purée until smooth. You may add water, breast milk or formula for desired consistency. May be stored in refrigerator or freezer. Cumin, cinnamon or nutmeg may be added as baby progresses.

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FAMILY RECIPE: Bronzino with Carrot Vichy
Ingredients:
4 sprigs Parsley, chopped
2 tbsp Leeks, sliced thin
2 tbsp Butter
1 whole Bronzino
Salt, Pepper to taste
2 tbsp Olive Oil
3 Carrots, sliced thin
1 tsp Dill
¼ cup Water
2 tbsp Coconut Nectar
½ Lemon, juice of

Method of Preparation:
Sweat parsley and leeks. Season the fish with salt and pepper. In a pan add butter, bronzino and top with parsley and leeks. Bake at 350F for 7-10 minutes. Place carrots in a pan with olive oil, salt, pepper, dill, water and coconut nectar. Cover with parchment paper and let them steam until soft. Spoon carrots on plate, top with the fish and drizzle with fresh lemon juice.

Mac n' Cheese & Bisque

CHILDREN’S RECIPE: Carrot Mac n’ Cheese
Ingredients:
4 oz Elbow Noodles
4 oz Carrot Bisque, from family recipe
2 oz Goat Cheese
Panko Bread Crumbs to garnish


Method of Preparation:
Put cooked noodles in a steel bowl, on low heat. Add goat cheese and carrot a purée. Mix well. Serve in a bowl and dust the top with panko bread crumbs.

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FAMILY RECIPE: Ginger and Carrot Bisque, Crispy Goat Cheese
Ingredients:
2 lbs Carrots, peeled and diced
2 qts Water
3 tbsp Olive Oil
4 Shallots, chopped
1 Onion, chopped
1 tbsp Ginger, sliced
4 Scallions, white section only, sliced
4 Garlic Gloves, minced
4 oz Unsalted Butter

Method of Preparation:
Bring carrots to a boil. In a four-quart pot cook olive oil, shallots, onion, ginger, white of the scallions and garlic. Add water from carrots as vegetable stock. Then add carrots and cook until tender. Purée while adding butter.

Crispy Goat Cheese:
Ingredients:
4 oz Goat Cheese
4 oz Flour
2 Eggs, whisked
2 cups Panko Bread Crumbs
2 cups Olive Oil

Method of Preparation:
In three bowls, one each for flour, egg and bread crumbs. Cut the goat cheese into ¼” pieces. Dredge them in the flour, egg and last the bread crumbs. Bring the olive oil up to 300F and fry the goat cheese until crispy. Pour the bisque in to a bowl and top with cheese.