Fries & Pad Thai

CHILDREN’S RECIPE: Zucchini Fries
Ingredients:
3 cups Blended Canola/Olive Oil
1 Zucchini, peeled and cut ¼” sticks
2 cups Flour
4 Eggs
2 tbsp Water
2 cups Panko Breadcrumbs
2 tbsp Parmesan Cheese, grated; to garnish

Method of Preparation:
Pour enough oil into a large frying pan to reach a depth of 1 inch. Heat the oil over medium heat until a deep-fry thermometer registers 350F. Whisk eggs with water in a bowl. Place flour and breadcrumbs on separate dishes. Dip zucchini in flour, then egg wash, coating evenly; allowing any excess egg wash to drip off. Then dip in breadcrumbs twice. Fry zucchini sticks in hot oil rotating frequently until golden brown, about 3 minutes. Use a slotted spoon and transfer to paper towels to drain. Plate, garnish with cheese and serve.

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FAMILY RECIPE: Zucchini Pad Thai, Carrot, Ginger, Cucumber, Radish, Toasted Almonds
Ingredients:
2 tbsp Olive Oil
1 cup Zucchini, julienned
1 cup Carrot, julienned
½ cup Cauliflower, chopped
1 tbsp Ginger, chopped
1 tbsp Garlic, chopped
1 tbsp Scallions, chopped
2 tbsp Shallots, chopped
1 Egg White
¼ cup Fish Sauce
¼ cup Rice Wine Vinegar
1 cup Rice Noodles
1 tbsp Almonds, toasted
¾ cup Mushroom/Vegetable Stock
Salt, Pepper to taste
2 tbsp Cilantro to garnish
Pea Shoots to garnish
2 Scallions, sliced thin; to garnish
2 tsp Lemon, juice of
¼ cup Cucumber, peeled and sliced thin; to garnish
½ cup Daikon Radish, sliced thin; to garnish
½ cup Black Radish, sliced thin; to garnish

Method of Preparation:
No soaking is necessary for fresh rice noodles. Just blanch the noodles 1-2 minutes in boiling water to soften them, then drain. Refresh with cool water and drain again. Set aside. For dried rice noodles, put the noodles into a bowl and cover with boiling water. Soak for 1-5 minutes or until they are soft, then drain. Refresh with cool water and drain again. Set aside.

In a pan, heat olive oil over medium-high heat, until hot and shimmering. Add zucchini and carrots, cook, stirring frequently about 3 minutes. Add par-cooked cauliflower season with salt and pepper, cook, stirring frequently about 2 minutes. Add the ginger, garlic, scallions, shallots, egg white, fish sauce and rice wine vinegar. Cook, stirring frequently about 3 minutes. Add rice noodles, almonds, stock and season with salt and pepper. Add cilantro, pea shoots, scallions and lemon juice; stir until combined, remove from heat. Plate and garnish with cucumber and radish.

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.